25 High-Protein Egg Recipes You’ll Love

Did you know that one large egg contains about 6 grams of protein? If you’re looking to add more protein-packed meals to your diet, you’re in the right place! In this blog, we’ll explore 25 delicious egg recipes that are not only high in protein but also bursting with flavor, perfect for any meal of the day. Get ready to discover mouthwatering dishes like the Savory Herb and Cheese Egg Muffins and the Protein-Rich Egg and Bacon Breakfast Pizza that will leave you feeling satisfied and energized!

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Protein-Packed Spanish Frittata

This Protein-Packed Spanish Frittata is a delightful fusion of savory flavors and nutritious ingredients that make it a perfect meal for any time of the day. With its colorful vegetables and rich protein content, it’s a dish that not only satisfies your hunger but also energizes your body.

Ingredients:

• 6 large eggs
• 1 cup diced bell peppers
• 1/2 cup chopped onion
• 1 cup cooked and crumbled chorizo
• 1/2 cup shredded cheese (such as manchego or cheddar)
• 1/4 cup chopped fresh parsley
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 tablespoon olive oil

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Instructions:

1. Preheat your oven to 350°F (175°C).

2. In a large bowl, whisk together the eggs, smoked paprika, salt, and pepper.

3. In an oven-safe skillet, heat the olive oil over medium heat. Add the diced bell peppers and chopped onion, cooking until softened, about 5 minutes.

4. Stir in the cooked chorizo and cook for an additional 2 minutes.

5. Pour the egg mixture over the vegetables and chorizo, ensuring it is evenly distributed. Sprinkle the shredded cheese on top.

6. Cook on the stovetop for 2-3 minutes until the edges start to set, then transfer the skillet to the preheated oven.

7. Bake in the oven for 15 minutes, or until the frittata is fully set and slightly golden on top.

8. Remove from the oven and let cool slightly before slicing. Garnish with fresh parsley before serving.

Tips:

• Feel free to substitute the chorizo with other proteins like turkey or chicken for a healthier option.
• Add seasonal vegetables like zucchini or spinach for extra nutrition.
• This frittata can be stored in the refrigerator for up to 3 days and reheats well.

Savory Herb and Cheese Egg Muffins

These Savory Herb and Cheese Egg Muffins are the perfect breakfast or snack option, bursting with flavor from fresh herbs and gooey cheese. Their easy preparation and delightful taste make them a must-try for any egg lover!

Ingredients:

• 6 large eggs
• 1/2 cup milk
• 1 cup shredded cheese (cheddar or your choice)
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh chives
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/2 cup diced bell peppers (optional)

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a muffin tin.

2. In a large mixing bowl, whisk together the eggs and milk until well combined.

3. Stir in the shredded cheese, chopped herbs, salt, pepper, garlic powder, onion powder, and diced bell peppers if using.

4. Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.

5. Bake in the preheated oven for 18-20 minutes, or until the muffins are puffed and a toothpick inserted comes out clean.

6. Allow the muffins to cool slightly before removing them from the tin. Serve warm or at room temperature.

Tips:

• Feel free to add your favorite vegetables or cooked meats for more variety.
• These muffins can be stored in the refrigerator for up to 3 days or frozen for longer storage.
• Reheat them in the microwave for a quick and easy snack or breakfast.

Classic Eggs Benedict with Smoked Salmon

Indulge in the luxurious flavors of Classic Eggs Benedict with Smoked Salmon, where the richness of poached eggs meets the briny delight of smoked salmon, all beautifully accompanied by a velvety hollandaise sauce. This brunch favorite is perfect for impressing guests or treating yourself on a relaxing weekend morning.

Ingredients:

• 4 large eggs
• 2 English muffins
• 4 ounces smoked salmon
• 1 teaspoon white vinegar
• 1/2 cup unsalted butter
• 3 large egg yolks
• 1 tablespoon fresh lemon juice
• Salt to taste
• Black pepper to taste
• Chives for garnish

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Instructions:

1. Begin by filling a saucepan with water and adding the white vinegar. Bring it to a gentle simmer over medium heat.

2. Crack each egg into a small bowl, then gently slide it into the simmering water, poaching them for about 3-4 minutes until the whites are set but the yolks remain runny.

3. While the eggs are poaching, halve and toast the English muffins until golden brown.

4. In a separate saucepan, melt the butter over low heat. In a bowl, whisk the egg yolks and lemon juice together until slightly thickened.

5. Gradually pour in the melted butter while whisking continuously until the mixture is smooth. Season with salt and black pepper.

6. To assemble, place a toasted English muffin half on each plate, top with slices of smoked salmon, and a poached egg. Drizzle the hollandaise sauce over the top.

7. Garnish with chopped chives and serve immediately.

Tips:

• For perfectly poached eggs, use fresh eggs as they hold their shape better.
• If you’re short on time, consider using store-bought hollandaise sauce.
• Experiment with different toppings like avocado or sautéed spinach for added flavor.

Spicy Shakshuka with Chickpeas

This Spicy Shakshuka with Chickpeas is a delightful twist on a classic dish, combining the rich flavors of tomatoes, spices, and hearty chickpeas for a wholesome meal. The vibrant and zesty taste makes it perfect for breakfast, brunch, or any time you crave a flavorful vegetarian option.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 bell pepper, diced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (adjust for spice level)
• 1 can (14 oz) crushed tomatoes
• 1 can (15 oz) chickpeas, drained and rinsed
• 4 large eggs
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Instructions:

1. In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper, and sauté for about 5 minutes until softened.

2. Stir in the minced garlic, ground cumin, smoked paprika, and cayenne pepper, and cook for another minute until fragrant.

3. Pour in the crushed tomatoes and add the chickpeas. Season with salt and pepper, and let the mixture simmer for about 10 minutes until slightly thickened.

4. Create small wells in the mixture and crack an egg into each well. Cover the skillet and cook for 5-7 minutes, or until the egg whites are set but the yolks are still slightly runny.

5. Remove from heat, garnish with fresh cilantro or parsley, and serve hot with crusty bread.

Tips:

• For extra flavor, add a pinch of red pepper flakes to the skillet.
• You can substitute chickpeas with other legumes like black beans for variation.
• Serve with pita bread or sourdough for a perfect brunch experience.

Thai-Inspired Scrambled Eggs with Tofu

Experience a delightful fusion of flavors with this Thai-Inspired Scrambled Eggs with Tofu, where creamy eggs meet the subtle crunch of tofu, infused with vibrant Thai seasonings. The combination of salty, sweet, and savory elements makes this dish a unique and satisfying meal.

Ingredients:

• 4 large eggs
• 1 cup firm tofu, crumbled
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce (or vegetarian alternative)
• 1 teaspoon sugar
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1/4 cup green onions, chopped
• 1/4 cup fresh cilantro, chopped
• 1/2 teaspoon red pepper flakes (optional)

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Total Time: 20 minutes

Instructions:

1. In a bowl, whisk together the eggs, soy sauce, fish sauce, and sugar until well blended.

2. Heat the sesame oil in a non-stick skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.

3. Add the crumbled tofu to the skillet and stir-fry for 2-3 minutes until heated through and slightly golden.

4. Pour the egg mixture into the skillet and allow it to sit for a few seconds before gently stirring to create soft curds.

5. Cook for 2-3 minutes, occasionally stirring, until the eggs are just set but still creamy.

6. Stir in chopped green onions, cilantro, and red pepper flakes, mixing well to combine.

7. Remove from heat and serve immediately, garnished with additional cilantro if desired.

Tips:

• For added flavor, consider incorporating a splash of lime juice just before serving.
• Use freshly chopped herbs for a burst of freshness.
• This dish pairs wonderfully with jasmine rice or can be enjoyed on its own for a lighter meal.

Creamy Spinach and Feta Egg Bake

This Creamy Spinach and Feta Egg Bake is a deliciously satisfying dish that combines the earthy flavors of spinach with the tangy goodness of feta cheese. Perfect for brunch or a hearty breakfast, it’s packed with nutrients and flavor!

Ingredients:

• 2 cups fresh spinach, chopped
• 1 cup feta cheese, crumbled
• 6 large eggs
• 1 cup milk
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1 tablespoon olive oil
• 1/4 cup grated Parmesan cheese

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a baking dish with olive oil.

2. In a bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, and onion powder until well combined.

3. Stir in the chopped spinach and crumbled feta cheese into the egg mixture.

4. Pour the mixture into the greased baking dish and sprinkle the grated Parmesan cheese over the top.

5. Bake in the preheated oven for about 30 minutes, or until the eggs are set and the top is slightly golden.

6. Remove from the oven, let it cool for a few minutes, and then cut into squares to serve.

Tips:

• Feel free to add other vegetables like bell peppers or mushrooms for extra flavor.
• This dish can be made ahead of time and reheated for a quick breakfast option.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

Avocado and Black Bean Breakfast Burrito

Start your day off right with a delicious Avocado and Black Bean Breakfast Burrito, packed with creamy avocados, hearty black beans, and vibrant spices that make each bite a flavor explosion.

Ingredients:

• 2 large flour tortillas
• 1 ripe avocado
• 1 cup canned black beans, rinsed and drained
• 1 small onion, diced
• 1 red bell pepper, diced
• 2 large eggs
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped
• 1/2 cup shredded cheese (optional)

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Instructions:

1. Heat a non-stick skillet over medium heat and add the diced onion and red bell pepper. Sauté for about 5 minutes until softened.

2. In a bowl, whisk the eggs with ground cumin, chili powder, salt, and pepper. Pour the mixture into the skillet with the onions and peppers. Cook, stirring gently, until the eggs are fully cooked.

3. In a separate bowl, mash the avocado until smooth and creamy. Add salt and pepper to taste.

4. Warm the tortillas in a dry pan or microwave until soft. Spread some mashed avocado on each tortilla.

5. Layer the black beans, scrambled eggs mixture, chopped cilantro, and cheese (if using) on top of the avocado.

6. Roll up the tortillas tightly to form burritos. Serve immediately or wrap in foil for a meal on the go.

Tips:

• For extra flavor, add a splash of hot sauce inside the burrito.
• Make it vegan by omitting the eggs and cheese and using nutritional yeast for a cheesy taste.
• These burritos can be made ahead of time and frozen for quick breakfasts throughout the week.

Zucchini Noodle Egg Scramble

This Zucchini Noodle Egg Scramble is a flavorful and healthy twist on a classic breakfast dish. With the freshness of zucchini and the richness of eggs, it’s sure to satisfy your morning cravings!

Ingredients:

• 2 medium zucchinis, spiralized
• 4 large eggs
• 1/2 cup diced bell pepper
• 1/4 cup diced onion
• 1/2 cup cherry tomatoes, halved
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon red pepper flakes (optional)

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Total Time: 20 minutes

Instructions:

1. Heat the olive oil in a large skillet over medium heat.

2. Add the diced onion and bell pepper, sautéing until softened, about 3-4 minutes.

3. Stir in the cherry tomatoes and cook for another 2 minutes.

4. Add the spiralized zucchini to the skillet and season with salt, pepper, garlic powder, and red pepper flakes. Cook for 2-3 minutes, until the zucchini is tender.

5. In a bowl, whisk the eggs and then pour them over the zucchini mixture in the skillet.

6. Stir gently until the eggs are cooked through and scrambled, about 2-3 minutes.

7. Serve warm, and enjoy your healthy breakfast!

Tips:

• For added flavor, sprinkle some grated cheese on top just before serving.
• If you prefer your eggs fluffier, whisk in a splash of milk before cooking.
• Feel free to add other vegetables like spinach or mushrooms for extra nutrition.

Sweet Potato and Sausage Egg Casserole

This Sweet Potato and Sausage Egg Casserole is a hearty, flavorful dish that combines the natural sweetness of sweet potatoes with savory sausage and rich eggs. Perfect for a brunch gathering or a comforting breakfast, its delightful blend of flavors will please everyone at the table.

Ingredients:

• 2 cups diced sweet potatoes
• 1 cup cooked sausage, crumbled
• 6 large eggs
• 1/2 cup milk
• 1 cup shredded cheddar cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika
• 2 tablespoons olive oil
• 1/4 cup chopped onion
• 1/2 teaspoon garlic powder

Preparation Time: 15 minutes

Cooking Time: 45 minutes

Total Time: 60 minutes

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.

2. In a large skillet over medium heat, add the olive oil and sauté the chopped onion until translucent, about 5 minutes.

3. Add the diced sweet potatoes, salt, pepper, paprika, and garlic powder to the skillet. Cook until the sweet potatoes are tender, about 10-15 minutes.

4. In a large bowl, whisk together the eggs and milk until well combined.

5. Once the sweet potato mixture is cooked, add the crumbled sausage and stir to combine.

6. Spread the sweet potato and sausage mixture evenly in the prepared baking dish.

7. Pour the egg mixture over the sweet potato and sausage mixture, followed by the shredded cheddar cheese.

8. Bake in the preheated oven for 30-35 minutes or until the eggs are set and the top is golden.

9. Allow to cool for a few minutes before slicing and serving.

Tips:

• For added flavor, use spicy sausage or add diced bell peppers.
• You can prepare the sweet potato mixture the night before and assemble the casserole in the morning for convenience.
• This casserole can be stored in the refrigerator for up to 3 days and reheated easily.

Mediterranean Egg Wrap with Hummus

This Mediterranean Egg Wrap with Hummus is a delightful fusion of flavors, featuring creamy hummus and fresh vegetables wrapped in a fluffy egg base. It’s a healthy, satisfying meal that’s perfect for breakfast or lunch!

Ingredients:

• 4 large eggs
• 1/4 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1/2 cup cherry tomatoes, halved
• 1/2 cup baby spinach, chopped
• 1/4 cup feta cheese, crumbled
• 1/2 cup hummus
• 4 whole wheat tortillas

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Total Time: 20 minutes

Instructions:

1. In a mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined.

2. Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.

3. Pour half of the egg mixture into the skillet and cook for 2-3 minutes until the edges start to set.

4. Add half of the cherry tomatoes, spinach, and feta cheese onto one half of the egg wrap, then gently fold the other half over the top.

5. Cook for another 2 minutes until the cheese is slightly melted, then slide the wrap onto a plate.

6. Repeat steps 2-5 for the remaining egg mixture and fillings.

7. Spread hummus on each tortilla, then place the cooked egg wraps inside and roll tightly.

8. Slice in half and serve warm.

Tips:

• Feel free to add other vegetables like bell peppers or onions for extra flavor and nutrition.
• Swap out feta cheese for your favorite cheese if desired.
• For a spicier kick, add some sliced jalapeños or a dash of hot sauce to the hummus.

Quinoa and Egg Breakfast Bowl

This Quinoa and Egg Breakfast Bowl is a hearty and nutritious way to start your day, packed with protein and vibrant flavors from fresh vegetables and spices. The combination of fluffy quinoa and perfectly cooked eggs offers a satisfying and wholesome breakfast experience.

Ingredients:

• 1 cup quinoa
• 2 cups water
• 2 large eggs
• 1/2 cup cherry tomatoes, halved
• 1/4 cup bell pepper, diced
• 1/4 cup spinach, chopped
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 1/4 avocado, sliced
• 1 tablespoon fresh herbs (such as parsley or cilantro), chopped

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Instructions:

1. Rinse the quinoa under cold water, then combine it with the water in a saucepan and bring to a boil.

2. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed.

3. In a separate pan, heat the olive oil over medium heat and add the diced bell pepper and halved cherry tomatoes. Sauté for about 3-4 minutes until softened.

4. Add the chopped spinach to the skillet and cook for an additional 1-2 minutes until wilted.

5. While the vegetables are cooking, bring a small pot of water to a boil and gently add the eggs. Cook for about 6-7 minutes for soft-boiled eggs or longer for hard-boiled eggs.

6. Carefully remove the eggs from the boiling water, place them in cold water for a minute, then peel and set aside.

7. Once the quinoa is ready, fluff it with a fork and divide it into bowls. Top with sautéed vegetables, sliced avocado, and halved eggs.

8. Sprinkle with fresh herbs, salt, and pepper to taste, then serve warm.

Tips:

• For added flavor, you can drizzle a little hot sauce or balsamic glaze over the top.
• Feel free to customize vegetables based on what you have on hand or your personal preferences.
• This bowl also makes a great meal prep option; prepare everything in advance and store in the refrigerator for quick breakfasts throughout the week.

Asian-Inspired Egg Foo Young

This Asian-Inspired Egg Foo Young is a delightful twist on a classic dish, packed with vibrant vegetables and enticing flavors. The combination of umami-rich soy sauce and fresh ingredients makes this recipe appealing for both its taste and ease of preparation.

Ingredients:

• 4 large eggs
• 1 cup bean sprouts
• 1/2 cup chopped green onions
• 1/2 cup shredded carrots
• 1/2 cup sliced mushrooms
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon cornstarch
• 2 tablespoons vegetable oil
• 1/4 cup chicken or vegetable broth

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Instructions:

1. In a bowl, whisk together the eggs, soy sauce, sesame oil, and cornstarch until well combined.

2. Add the bean sprouts, green onions, carrots, and mushrooms to the egg mixture, stirring gently to incorporate.

3. Heat 1 tablespoon of vegetable oil in a non-stick skillet over medium heat.

4. Pour a portion of the egg mixture into the skillet, forming a patty, and cook for 2-3 minutes until the edges are set.

5. Flip the patty and cook for an additional 2-3 minutes until golden brown and cooked through.

6. Remove the patty from the skillet and repeat with the remaining egg mixture, adding more oil as needed.

7. For the sauce, combine chicken or vegetable broth with a dash of soy sauce in a small saucepan, bringing it to a simmer.

8. Serve the egg foo young patties drizzled with the broth mixture for added flavor.

Tips:

• Feel free to customize the vegetables according to your preference or what you have on hand.
• For a spicier kick, add chopped chili peppers to the egg mixture.
• Serve with steamed rice for a complete meal.

Cheesy Spinach and Mushroom Omelette

This Cheesy Spinach and Mushroom Omelette is a delightful breakfast option that brings together the earthy flavors of mushrooms and the fresh taste of spinach, all enveloped in creamy melted cheese. Perfect for a satisfying meal any time of the day!

Ingredients:

• 3 large eggs
• 1 cup fresh spinach, chopped
• 1/2 cup mushrooms, sliced
• 1/4 cup shredded cheese (cheddar or your choice)
• 1 tablespoon butter
• Salt to taste
• Pepper to taste

Preparation Time: 5 minutes

Cooking Time: 10 minutes

Total Time: 15 minutes

Instructions:

1. In a bowl, whisk together the eggs with salt and pepper until well combined.

2. Heat the butter in a non-stick skillet over medium heat until melted.

3. Add the sliced mushrooms to the skillet and sauté for about 3 minutes, or until they are soft.

4. Add the chopped spinach to the skillet and cook for an additional 2 minutes, until wilted.

5. Pour the beaten eggs over the sautéed vegetables, gently lifting the edges to allow uncooked egg to flow underneath.

6. Once the eggs start to set, sprinkle the shredded cheese on one half of the omelette.

7. Carefully fold the omelette in half and cook for another minute, or until the cheese melts.

8. Slide the omelette onto a plate and serve hot.

Tips:

• Add diced onions or bell peppers for extra flavor.
• Use a variety of cheeses for different tastes.
• Serve with whole-grain toast for a complete breakfast.

Egg and Lentil Breakfast Tacos

Start your day with these delicious Egg and Lentil Breakfast Tacos that combine the earthy flavors of lentils and the richness of eggs, all wrapped in a warm tortilla. They are not only packed with protein but also bursting with taste and perfect for a hearty breakfast!

Ingredients:

• 1 cup cooked lentils
• 4 large eggs
• 1 tablespoon olive oil
• ½ teaspoon ground cumin
• ½ teaspoon smoked paprika
• 1 cup diced tomatoes
• ¼ cup chopped fresh cilantro
• 4 small tortillas
• Salt to taste
• Black pepper to taste

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Instructions:

1. In a pan, heat the olive oil over medium heat.

2. Add the cooked lentils, ground cumin, smoked paprika, salt, and pepper. Stir and cook for about 5 minutes.

3. In a separate bowl, whisk the eggs with a pinch of salt and pepper.

4. Pour the eggs into the lentil mixture and cook, stirring gently until the eggs are set, about 5 minutes.

5. Warm the tortillas on a skillet for a few seconds on each side.

6. Spoon the egg and lentil mixture onto each tortilla and top with diced tomatoes and fresh cilantro.

7. Roll up the tacos and serve while warm.

Tips:

• Feel free to add your favorite toppings such as avocado or hot sauce for extra flavor.
• You can prep the lentils in advance for a quicker breakfast.
• Experiment with different spices according to your taste preference.

Curried Egg Salad Lettuce Wraps

These Curried Egg Salad Lettuce Wraps offer a delightful fusion of flavors, combining the creaminess of eggs with aromatic curry spices, making them a fresh and healthy choice for lunch or a light snack.

Ingredients:

• 6 large eggs
• 1/4 cup mayonnaise
• 1 tablespoon curry powder
• 1 tablespoon Dijon mustard
• 1/4 cup diced celery
• 1/4 cup diced red onion
• 2 tablespoons chopped fresh cilantro
• Salt to taste
• Fresh black pepper to taste
• 1 head romaine or butter lettuce

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Instructions:

1. Boil the eggs in a pot of water for about 10-12 minutes until hard-boiled. Drain and cool under cold water, then peel.

2. In a mixing bowl, chop the peeled eggs and add mayonnaise, curry powder, Dijon mustard, diced celery, diced red onion, and chopped cilantro. Mix until well combined.

3. Season the egg salad mixture with salt and black pepper to taste.

4. Separate the lettuce leaves and spoon the curried egg salad onto the center of each leaf.

5. Serve immediately, or refrigerate the egg salad for later use.

Tips:

• For extra crunch, consider adding diced apples or walnuts to the egg salad.
• Use Greek yogurt instead of mayonnaise for a lighter version.
• This recipe can easily be scaled up for meal prep or gatherings.

Mexican Chilaquiles with Poached Eggs

Mexican Chilaquiles with Poached Eggs is a vibrant dish that combines crunchy tortilla chips with rich flavors from tomatoes and spices, topped with perfectly poached eggs for a hearty breakfast or brunch. This recipe brings a delightful balance of heat and freshness, making it irresistible!

Ingredients:

• 8 cups tortilla chips
• 2 cups red enchilada sauce
• 1 cup diced tomatoes
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 4 large eggs
• 1 cup crumbled queso fresco
• 1/4 cup fresh cilantro, chopped
• 1 avocado, sliced
• Salt and pepper to taste

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

Instructions:

1. In a large skillet over medium heat, sauté the onion and garlic until translucent, about 3-4 minutes.

2. Add the diced tomatoes, cumin, chili powder, salt, and pepper, stirring to combine. Cook for another 5 minutes.

3. Pour in the red enchilada sauce and let it simmer for about 5 minutes until heated through.

4. Just before serving, bring a separate pot of water to a gentle simmer. Crack the eggs into the water one at a time and poach for about 3-4 minutes until the whites are set but the yolks remain runny.

5. On a serving platter, layer the tortilla chips and spoon the sauce over the top.

6. Carefully place the poached eggs on top, and finish with crumbled queso fresco, avocado slices, and cilantro.

Tips:

• For extra flavor, try adding a splash of lime juice to the sauce before serving.
• If you prefer a milder dish, reduce the amount of chili powder.
• Feel free to add toppings such as sliced jalapeños or sour cream for added richness.

Coconut Flour Protein Pancakes with Eggs

These Coconut Flour Protein Pancakes with Eggs are a deliciously wholesome breakfast option, packed with protein and infused with a subtle sweetness from coconut flour. Enjoy the rich coconut flavor paired with the fluffy texture that makes each bite satisfying and nutritious.

Ingredients:

• 1/2 cup coconut flour
• 1/4 cup protein powder
• 4 large eggs
• 1 cup milk of choice
• 1 tablespoon honey or maple syrup
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 2 tablespoons coconut oil (for cooking)

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Instructions:

1. In a large mixing bowl, combine the coconut flour, protein powder, baking powder, and salt.

2. In another bowl, whisk together the eggs, milk, honey or maple syrup, and vanilla extract until well blended.

3. Gradually add the wet ingredients to the dry ingredients, mixing until a smooth batter forms. Let it sit for about 5 minutes to thicken.

4. Heat a skillet over medium heat and add 1 tablespoon of coconut oil.

5. Once the oil is hot, pour about 1/4 cup of batter for each pancake into the skillet.

6. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for an additional 2-3 minutes until golden brown.

7. Repeat with the remaining batter, adding more coconut oil as needed.

8. Serve warm with your choice of toppings such as fresh fruits, yogurt, or additional syrup.

Tips:

• For a sweeter pancake, add a bit more honey or maple syrup to the batter.
• Make sure to let the batter sit for a few minutes for the coconut flour to absorb the liquid.
• If the batter seems too thick, add a little more milk to reach your desired consistency.
• Store leftover pancakes in the fridge for a quick breakfast option throughout the week.

Protein-Rich Egg and Bacon Breakfast Pizza

This Protein-Rich Egg and Bacon Breakfast Pizza is a deliciously unique way to start your day, combining the rich flavors of crispy bacon, eggs, and melty cheese on a golden crust. Perfect for breakfast lovers looking for a hearty and satisfying meal!

Ingredients:

• 1 pre-made pizza crust
• 6 large eggs
• 6 slices cooked bacon, chopped
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika
• 1 tablespoon olive oil

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Instructions:

1. Preheat your oven to 425°F (220°C).

2. In a bowl, whisk together the eggs, salt, pepper, and paprika until well combined.

3. Heat the olive oil in a skillet over medium heat, then pour in the egg mixture, scrambling until just set. Remove from heat.

4. Spread the scrambled eggs evenly over the pre-made pizza crust.

5. Top the eggs with chopped bacon and sprinkle mozzarella and Parmesan cheeses on top.

6. Bake in the preheated oven for 10-12 minutes, or until the cheese is bubbly and golden.

7. Allow to cool for a few minutes, then slice and serve.

Tips:

• For added flavor, try mixing in some diced vegetables like bell peppers or spinach before adding the eggs to the crust.
• Feel free to experiment with different types of cheeses for a unique twist!
• This pizza can be made ahead of time and reheated in the oven or microwave for a quick breakfast on busy mornings.

Peanut Butter and Banana Egg Smoothie

This Peanut Butter and Banana Egg Smoothie is a creamy, nutritious blend that combines the rich flavors of peanut butter and ripe bananas with protein-packed eggs, making it the perfect start to your day or a satisfying snack.

Ingredients:

• 1 ripe banana
• 2 tablespoons peanut butter
• 1 large egg
• 1 cup milk (or milk alternative)
• 1 tablespoon honey (optional)
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon cinnamon
• 1/2 cup ice cubes

Preparation Time: 5 minutes

Cooking Time: 0 minutes

Total Time: 5 minutes

Instructions:

1. Gather all the ingredients.

2. Place the banana, peanut butter, egg, milk, honey, vanilla extract, cinnamon, and ice cubes into a blender.

3. Blend on high until the mixture is smooth and creamy.

4. Taste and adjust sweetness if needed by adding more honey.

5. Pour the smoothie into a glass and enjoy immediately!

Tips:

• Make sure to use a ripe banana for optimal sweetness and flavor.
• If you’re concerned about raw eggs, consider using pasteurized eggs or an egg substitute.
• For a thicker smoothie, add more banana or reduce the amount of milk.
• This smoothie can be prepared in advance and stored in the refrigerator for up to 24 hours, but it’s best enjoyed fresh.

Egg White and Veggie Breakfast Stir-Fry

Start your day with this nutritious and flavorful Egg White and Veggie Breakfast Stir-Fry that combines the freshness of vegetables with the lightness of egg whites. It’s a quick, healthy option that’s packed with vibrant flavors and low in calories.

Ingredients:

• 4 egg whites
• 1 cup spinach, chopped
• 1/2 cup bell peppers, diced
• 1/2 cup onion, diced
• 1/2 cup cherry tomatoes, halved
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika

Preparation Time: 10 minutes

Cooking Time: 5 minutes

Total Time: 15 minutes

Instructions:

1. In a large skillet, heat the olive oil over medium heat.

2. Add the diced onions and bell peppers to the skillet, sautéing for about 2-3 minutes until they start to soften.

3. Stir in the cherry tomatoes and spinach, cooking for another 2 minutes until the spinach wilts.

4. Pour the egg whites into the skillet, and season with salt, black pepper, garlic powder, and paprika.

5. Gently stir the mixture until the egg whites are set, about 2 minutes.

6. Remove from heat and serve immediately.

Tips:

• Feel free to customize with your favorite vegetables such as zucchini or mushrooms.
• Top with avocado slices for added creaminess and healthy fats.
• Serve with whole grain toast for a complete breakfast.

Lobster and Asparagus Stuffed Omelette

This Lobster and Asparagus Stuffed Omelette is a delightful fusion of rich seafood and fresh vegetables, making it a luxurious breakfast option or a charming brunch dish. The tender lobster combined with crisp asparagus creates a flavorful experience that is both indulgent and satisfying.

Ingredients:

• 1/2 cup cooked lobster meat, chopped
• 1/2 cup asparagus, trimmed and cut into 1-inch pieces
• 4 large eggs
• 1/4 cup milk
• 2 tablespoons butter
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh chives, chopped
• 1/4 cup shredded cheese (optional: Swiss or cheddar)

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Instructions:

1. In a skillet, melt 1 tablespoon of butter over medium heat and sauté the asparagus until tender, about 3-4 minutes. Remove and set aside.

2. In a mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined.

3. In the same skillet, melt the remaining tablespoon of butter over medium-low heat. Pour in the egg mixture and cook gently, lifting the edges occasionally to allow uncooked eggs to flow to the bottom.

4. Once the edges are set, sprinkle the sautéed asparagus, lobster meat, chives, and cheese (if using) over one half of the omelette.

5. Carefully fold the other half of the omelette over the filling and cook for an additional 2-3 minutes until the cheese is melted and the eggs are fully cooked.

6. Slide the omelette onto a plate, garnish with extra chives if desired, and serve warm.

Tips:

• For a creamier texture, use heavy cream instead of milk.
• Feel free to substitute the lobster with crab or shrimp for a different seafood flavor.
• To add a bit of spice, consider adding a pinch of red pepper flakes.
• Leftover omelette can be stored in an airtight container in the refrigerator for up to 2 days.

Baked Eggs in Tomato Cups

Baked Eggs in Tomato Cups is a delightful and healthy dish that combines the freshness of ripe tomatoes with the rich flavors of eggs and herbs. This recipe offers a vibrant and flavorful meal perfect for breakfast or brunch.

Ingredients:

• 4 large ripe tomatoes
• 4 large eggs
• 1/4 cup shredded cheddar cheese
• 2 tablespoons fresh basil, chopped
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon paprika

Preparation Time: 10 minutes

Cooking Time: 25 minutes

Total Time: 35 minutes

Instructions:

1. Preheat the oven to 350°F (175°C).

2. Cut the tops off the tomatoes and scoop out the insides to create cups.

3. Drizzle olive oil, salt, pepper, and paprika inside each tomato cup.

4. Crack an egg into each tomato cup, then sprinkle with chopped basil and cheddar cheese.

5. Place the filled tomatoes in a baking dish and add a little water to the bottom of the dish to help steam the tomatoes.

6. Bake in the preheated oven for 20-25 minutes, or until the egg whites are set but the yolks are still slightly runny.

7. Remove from the oven and let cool slightly before serving.

Tips:

• Choose tomatoes that are firm and plump for better structure.
• Experiment with different cheeses like feta or mozzarella for varied flavors.
• Add additional herbs such as thyme or parsley for extra freshness.
• Serve with crusty bread for a complete meal.

Egg and Greek Yogurt Power Bowl

This Egg and Greek Yogurt Power Bowl is a nutritious way to start your day, packed with protein and creamy flavors. The combination of eggs, tangy Greek yogurt, and fresh toppings makes it an irresistible morning treat.

Ingredients:

• 2 large eggs
• 1/2 cup plain Greek yogurt
• 1/4 cup cherry tomatoes, halved
• 1/4 avocado, sliced
• 1 tablespoon olive oil
• 1 tablespoon chopped fresh herbs (such as parsley or chives)
• Salt to taste
• Black pepper to taste

Preparation Time: 5 minutes

Cooking Time: 5 minutes

Total Time: 10 minutes

Instructions:

1. In a small pan, heat the olive oil over medium heat.

2. Crack the eggs into the pan and cook to your desired doneness (sunny side up, scrambled, etc.).

3. While the eggs are cooking, prepare a bowl and add the Greek yogurt as the base.

4. Once the eggs are cooked, place them on top of the Greek yogurt in the bowl.

5. Add the cherry tomatoes and avocado slices around the eggs.

6. Sprinkle the chopped herbs on top, and season with salt and black pepper to taste.

Tips:

• For extra flavor, try adding a dash of hot sauce or a sprinkle of feta cheese.
• Use any seasonal vegetables you have on hand to customize your power bowl.
• This bowl can be made ahead of time; just store the components separately until ready to serve.

High-Protein Breakfast Kebab Skewers

Start your day off right with these High-Protein Breakfast Kebab Skewers, packed with savory flavors and nutritious ingredients. Perfect for meal prep or a quick breakfast, they combine juicy chicken, vibrant vegetables, and a zesty marinade for a delightful morning treat.

Ingredients:

• 1 pound chicken breast, cubed
• 1 cup bell peppers, diced
• 1 cup cherry tomatoes
• ½ cup red onion, cubed
• 2 tablespoons olive oil
• 2 tablespoons Greek yogurt
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• ½ teaspoon cumin
• Salt and pepper to taste
• 4 skewers, soaked in water if wooden

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Instructions:

1. In a mixing bowl, combine olive oil, Greek yogurt, garlic powder, smoked paprika, cumin, salt, and pepper to create a marinade.

2. Add the cubed chicken to the marinade, ensuring all pieces are well-coated. Let it marinate for at least 10 minutes.

3. Preheat a grill or grill pan over medium-high heat.

4. While the grill is heating, assemble the skewers by alternating chicken, bell peppers, tomatoes, and red onion.

5. Place the skewers on the grill, cooking for 10-15 minutes, turning occasionally until the chicken is cooked through and has nice grill marks.

6. Remove from the grill and allow to rest for a few minutes before serving.

Tips:

• Skewer your favorite vegetables like zucchini or mushrooms for extra flavor.
• Make a larger batch and store leftovers in the fridge for quick breakfasts throughout the week.
• Serve with a side of whole-grain toast or a refreshing yogurt dip for added nutrition.

Cinnamon Raisin Protein Egg Oats

This Cinnamon Raisin Protein Egg Oats recipe is a delightful combination of warm spices and sweet raisins that will energize your morning. Packed with protein and fiber, this dish is perfect for a hearty breakfast that satisfies both taste and nutrition.

Ingredients:

• 1 cup rolled oats
• 2 cups water or milk
• 2 eggs
• 1/2 cup raisins
• 1 teaspoon ground cinnamon
• 1 tablespoon honey or maple syrup (optional)
• 1/4 teaspoon salt
• 1/4 teaspoon vanilla extract

Preparation Time: 5 minutes

Cooking Time: 10 minutes

Total Time: 15 minutes

Instructions:

1. In a medium saucepan, bring water or milk to a boil.

2. Stir in rolled oats and salt, reduce heat, and let simmer for about 5 minutes.

3. While the oats cook, whisk together the eggs, vanilla extract, honey or maple syrup, and ground cinnamon in a bowl.

4. Once the oats are cooked, stir in the egg mixture and raisins. Cook for an additional 3-4 minutes, stirring continuously until the eggs are fully cooked and the mixture thickens.

5. Remove from heat and let cool for a minute before serving.

Tips:

• For added flavor, top with sliced bananas or chopped nuts.
• Adjust sweetness by adding more or less honey/maple syrup according to your taste.
• You can prep the oats the night before and reheat them in the morning for a quick breakfast.
• Feel free to substitute raisins with other dried fruits like cranberries or chopped dates.