Easy grab-and-go egg recipes for hectic weekday mornings
| 3 min read
Research shows that eating breakfast can help with weight loss – often because, those who skip the morning meal tend to get super hungry later and take in way more calories than those who had a healthy start to their day.
But when the snooze button calls your name, your boss wants that report ASAP or your kids throw a before-school tantrum, breakfast can be the first thing to go. Fortunately, these easy make-ahead egg dishes won’t add anything more to your hectic morning and are full of protein to keep you full until lunch. Just grab one and go!
Baked Eggs (a.k.a. hard-boiled eggs made in the oven)
Adapted from Alton Brown
12 eggs
Ice water
Ice water
1. Preheat oven to 325 degrees and position rack in the center of the oven.
2. Place 1 whole egg in its shell in each cup of a muffin tin.
3. Bake for 30 minutes.
4. Softly place the cooked eggs in a large bowl with ice water. (This stops them from continuing to cook.)
Hard-boil eggs last one week refrigerated.
2. Place 1 whole egg in its shell in each cup of a muffin tin.
3. Bake for 30 minutes.
4. Softly place the cooked eggs in a large bowl with ice water. (This stops them from continuing to cook.)
Hard-boil eggs last one week refrigerated.
Easy Breakfast Burrito Bites
Adapted from Ella Claire Inspired
8 eggs
1/4 cup milk
Grated Cheddar cheese
3 flour tortillas
Salt and pepper
Your choice of finely chopped toppings (spinach, bacon, ham, sausage, peppers, mushrooms, onions, tomatoes, etc. Just make sure meat is cooked!)
Salsa/hot sauce (optional)
1/4 cup milk
Grated Cheddar cheese
3 flour tortillas
Salt and pepper
Your choice of finely chopped toppings (spinach, bacon, ham, sausage, peppers, mushrooms, onions, tomatoes, etc. Just make sure meat is cooked!)
Salsa/hot sauce (optional)
1. Preheat oven to 350 degrees.
2. Cut tortillas into triangle quarters.
3. Spray nonstick cooking spray into each muffin cup (make sure you get the sides!) and press one tortilla triangle in to each cup (make sure there are no gaps where the egg can leak through).
4. Sprinkle toppings evenly into the cups.
5. In a bowl, whisk together eggs and milk. Season with salt and pepper.
6. Pour egg mixture over the toppings and sprinkle cheese evenly over each cup.
7. Cover with foil and bake for 25 minutes or until eggs are cooked. (If you prefer them crispy, uncovering for the last few minutes will do the trick.)
8. If you like spice, top with salsa or hot sauce.
To freeze: Place cooked egg cups in a single layer in freezer bags and keep in the freezer.
To eat: Remove from bag, microwave for 30-45 seconds.
2. Cut tortillas into triangle quarters.
3. Spray nonstick cooking spray into each muffin cup (make sure you get the sides!) and press one tortilla triangle in to each cup (make sure there are no gaps where the egg can leak through).
4. Sprinkle toppings evenly into the cups.
5. In a bowl, whisk together eggs and milk. Season with salt and pepper.
6. Pour egg mixture over the toppings and sprinkle cheese evenly over each cup.
7. Cover with foil and bake for 25 minutes or until eggs are cooked. (If you prefer them crispy, uncovering for the last few minutes will do the trick.)
8. If you like spice, top with salsa or hot sauce.
To freeze: Place cooked egg cups in a single layer in freezer bags and keep in the freezer.
To eat: Remove from bag, microwave for 30-45 seconds.
Healthy Egg Breakfast Sandwiches
Adapted from Efficient Life Skills
12 eggs (or one 16-ounce carton of egg beaters, which fills 10 muffin cups)
Handful of spinach
Salt and pepper
Low-fat English muffins
Handful of spinach
Salt and pepper
Low-fat English muffins
1. Preheat oven to 350 degrees .
2. Spray your muffin pan with Pam and place a few spinach leaves into each cup.
3. Crack one egg into each cup and sprinkle with a pinch of salt, pepper and your favorite seasonings or herbs (we love fresh chives).
3. Bake for about 15 minutes (cook a few minutes less if you prefer your yolk runny).
To freeze: Place cooked egg cups in a single layer in freezer bags and keep in the freezer.
To eat: Microwave egg for 30-45 seconds and serve on a toasted English muffin
2. Spray your muffin pan with Pam and place a few spinach leaves into each cup.
3. Crack one egg into each cup and sprinkle with a pinch of salt, pepper and your favorite seasonings or herbs (we love fresh chives).
3. Bake for about 15 minutes (cook a few minutes less if you prefer your yolk runny).
To freeze: Place cooked egg cups in a single layer in freezer bags and keep in the freezer.
To eat: Microwave egg for 30-45 seconds and serve on a toasted English muffin
Photo credit: Andrea_Nguyen
