Delight your taste buds and appetite with this delicious breakfast recipes.
Smoky Red Pepper Crispy Egg Toast
Add a kick of spice to your mornings by spreading paprika and roasted red pepper hummus onto your egg toast.
LEVEL: Easy
YIELD: 2 toasts
Ingredients
5 tbsp. olive oil
2 large eggs
2 slices toast
1/2 tsp. smoked paprika
Roasted red pepper hummus
Directions
Crack 1 egg into each of 2 small cups. In 10-inch nonstick skillet, heat 3 tablespoons olive oil on medium-high until very hot. Carefully add eggs; stand back, as oil will sputter. Cook until whites are golden brown and crisp around edges and set around yolks, 2 minutes. If edges are dark but whites are not set, remove skillet from heat; cover 10 seconds or until whites are cooked. Season with pinch salt and pepper.
In a small dry skillet on medium, toast smoked paprika until fragrant, 1 minute. Stir into 2 tablespoons olive oil and set aside. Toast 2 slices of bread. Top each with roasted red pepper hummus and 1crispy egg. Drizzle with smoked paprika oil.
Pineapple, Ginger, and Walnut Oatmeal
Zesty ginger and juicy pineapple give basic baked oatmeal an unexpected flair.
TOTAL TIME: 0:30
PREP: 0:05
LEVEL: Easy
SERVES: 4
Ingredients
2 c. old-fashioned rolled oats
2 c. coarsely chopped fresh pineapple
1 c. coarsely chopped walnuts
1 piece ginger
½ tsp. salt
2 c. whole milk
½ c. maple syrup
2 large eggs
2 tsp. vanilla extract
Directions
Preheat oven to 400 degrees F. Meanwhile, in a large bowl, stir oats, pineapple, walnuts, ginger, and salt to combine. Divide mixture among four 10-ounce ramekins. Set aside.
In a medium bowl, whisk remaining ingredients to combine. Pour one-quarter of the milk-syrup mixture over the oat-pineapple mixture in each ramekin.
Transfer ramekins to a baking sheet. Bake until oats are set and light golden brown on top, about 25 minutes. Serve with extra maple syrup on the side.
Spinach and Prosciutto Frittata Muffins
These tasty bake-and-take egg cups are packed with protein. Make them on a Sunday, then heat and eat all week.
TOTAL TIME: 0:50
PREP: 0:20
COOK: 0:30
LEVEL: Easy
SERVES: 6
Ingredients
6 large eggs
1/2 c. milk
3/4 c. soft goat cheese, crumbled
5 oz. baby spinach, wilted and chopped
1/2 c. roasted red pepper, diced
2 oz. prosciutto, sliced into ribbons
Directions
Preheat oven to 350 degrees F. Spray 12-cup muffin pan with nonstick cooking spray.
In a large bowl, beat eggs, milk, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Stir in cheese, spinach, and roasted red pepper.
Divide batter among muffin-pan cups (about 1/4 cup each), top with prosciutto and bake 20 to 25 minutes or until just set in the center.
Cool on rack 5 minutes, then remove from cups. Serve warm. Can be refrigerated up to 4 days; microwave on High 30 seconds to reheat.
Ultimate Egg Sandwich
High in protein and easy to make, this simple egg sandwich recipe makes an impressive meal.
TOTAL TIME: 0:17
PREP: 0:10
COOK: 0:07
LEVEL: Moderate
SERVES: 4
Ingredients
1 c. ricotta cheese
3 tbsp. Grated Parmesan cheese
2 tbsp. snipped fresh chives
½ tsp. grated lemon zest
1½ tbsp. olive oil
1 red bell peppers
1 yellow bell pepper
1 zucchini
1 yellow summer squash
1 shallot
½ tsp. Kosher salt
½ tsp. Freshly ground black pepper
2 large eggs
4 slice whole-grain bread
1½ c. baby arugula
Directions
Stir together ricotta and Parmesan cheeses, chives, and lemon zest in a small bowl.
Heat oil in a large nonstick skillet over medium-high heat. Add peppers and stir-fry 4 minutes. Add squashes and shallot; stir-fry 3 minutes. Season with salt and pepper.
While vegetables are sautéing, make 1-minute eggs: Place eggs in a saucepan and add enough cold water to cover them. Bring to a boil over medium heat. Remove pan from heat when water reaches a boil; cover and let sit 1 to 2 minutes. Transfer eggs to a bowl of ice water to stop the cooking (this also makes them easy to peel when cool enough to handle). Whites should be fully cooked and yolks soft and runny.
Spread ricotta mixture on bread. Spoon vegetables on top, dividing evenly. Top vegetables with arugula and 1/2 an egg. Season egg with salt and pepper to taste.
Tips & Techniques
Poached Eggs: Fill a large saucepan with 3 inches of water. Add 1 tablespoon white vinegar (this helps the whites coagulate). Bring to a gentle simmer. Crack each egg into a small cup, then slide eggs, one at a time, into the water. Cook 5 to 7 minutes, adjusting heat accordingly to keep at a gentle simmer until whites are set and yolks are slightly runny. Poach longer if you like firmer yolks. Remove eggs with a slotted spoon. Transfer eggs to a paper towel.
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