We are super into eggs here at Skinny Mom. They are nutrient-dense, quick to cook and easy to prepare, and can be shape-shifted and manipulated to create so many fantastic and versatile recipes. From reinventing our breakfast eggs to finding the most egg-cellent products to cook our eggs, we are a little egg obsessed. So, we were super pumped to find this collection of egg recipes from LIVESTRONG that you may not have tried yet.
Microwave Egg & Veggie Breakfast Bowl: Try this quick 5-minute Italian-inspired eggs Florentine that you can make in the microwave. In addition to the protein-packed eggs, you’re getting all the nutritional strength of spinach! As a dark, leafy green, spinach contains several important phytochemicals, including lutein, which helps prevent age-related macular degeneration. Spinach also contains lipoic acid, which helps antioxidant vitamins C and E regenerate. Because of its role in energy production, lipoic acid is being investigated for regulating blood sugar levels.
Ingredients: 1 egg, 1 Tbsp water, 2 Tbsp thinly-sliced baby spinach, 2 Tbsp chopped mushrooms, shredded mozzarella cheese, sliced grape or cherry tomatoes and 1 tsp coconut oil.
Directions: 1. Coat 8-oz. ramekin or custard cup with coconut oil. 2. Add egg, water, spinach and mushrooms; beat until blended. 3. Microwave on high 30 seconds; stir. Microwave until egg is almost set, 30 to 45 seconds longer. 4. Top with cheese and tomatoes.
Three-Minute Breakfast Burrito: This three-minute breakfast burrito will cost you about $1.99 per serving to make. It’s healthier and faster (and more affordable!) than anything than you can grab at the drive-through window. Serves: 1. Calories: 495. Fat: 21 grams. Carbohydrates: 43 grams. Protein: 26 grams.
Ingredients: 2 whole eggs, 1 whole wheat tortilla, 1/8 cup salsa, 1/4 cup black beans, 2 slices avocado, 2 Tbsp nonfat milk, 2 Tbsp shredded cheddar cheese.
Directions: 1. Coat 2-oz. microwave-safe coffee mug with cooking spray. 2. Add eggs and milk; beat until blended. 3. Microwave on high 45 seconds; stir. 4. Add in black beans and stir again. 5. Microwave until eggs and beans are almost set, 30 to 45 seconds longer. 6. When the eggs and bean mixture is hot, spoon it out onto the tortilla, and top with shredded cheese, chopped avocado and salsa. 7. Wrap it up and eat it.
Twice Baked Sweet Potato and Egg: These baked stuffed sweet potatoes are so easy, healthy, satisfying and flavorful. Serves: 4. Calories: 206. Fat: 12 grams. Carbohydrates: 17 grams. Protein: 7 grams.
Ingredients: 2 medium sweet potatoes, 1 yellow onion (diced), 4 eggs, 4 raw cloves of garlic, 4 tsp Greek yogurt, 2 Tbsp olive oil, 1 Tbsp chives (chopped), 1 dash salt and pepper.
Directions: 1. Preheat oven to 200°C (400°F). Scrub potatoes, pierce them with a fork and put them in the oven rack for 30-40 minutes until soft. 2. In a large frying pan heat oil over medium high heat. Sauté the onion with garlic for about 5 minutes until soft. 3. When the potatoes are cool enough to handle cut potatoes in half, lengthwise, scoop the interior out of each leaving about 1/4 inch shell of potato flesh and skin. Add the scooped-out potato flesh, Greek yogurt, salt and pepper into the pan and stir well to combine. 4. Place the potato shells on the baking sheet and feel them with the mixture. Press the mixture with a spoon so a whole is formed to make space for the eggs. Sprinkle chives on top and crack an egg on top of each stuffed potato. 5. Cook at 200°C (400°F) for 10-15 minutes until the egg is set. The whites will be set while the yolks are a bit runny.
Ring Around an Egg: These are healthy, easy-to-make, and they look pretty too. Serves: 2. Serving Size: 2 rings. Calories: 305. Fat: 24 grams. Carbohydrates: 10 grams. Protein: 14 grams.
Ingredients: 4 eggs, 1 red bell pepper, 1 medium avocado, 1 tsp coconut oil, 1 dash salt and pepper.
Directions: 1. Heat 1 teaspoon coconut oil in a skillet over medium heat. 2. Slice a red or green bell pepper, and place four 3/4-inch-thick pepper rings in skillet. 3. Flip the rings a few times so that they cook evenly. 4. Crack an egg into the center of each ring and cook until the white is just firm, 1 to 2 minutes. 5. Serve each with 1/4 avocado, thinly sliced. If you like, you can enjoy with 1 slice whole grain or gluten-free bread.
Microwave Veggie Nut Coffee Cup Scramble: Nuts and eggs? I had never tried them together until I tried this recipe. This one-cup breakfast scramble combines veggies, eggs and nuts for a quick and delicious breakfast.
Ingredients: 1 egg, 1 Tbsp water, 1/4 cup chopped broccoli, 1/4 cup chopped mushrooms, shredded mozzarella or fontina cheese, chopped, toasted walnuts, coconut oil.
Directions: 1. Coat 12-oz. microwave-safe coffee mug with coconut oil. 2. Add egg, water, broccoli and mushrooms; beat until blended. 3. Microwave on high 30 seconds; stir. Microwave until egg is almost set, 30 to 45 seconds longer. 4. Season with salt and pepper, if desired. 5. Top with cheese and walnuts.
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