If you’re tired of the same old scrambled eggs or omelettes, it’s time to mix things up! We’ll be sharing 5 delicious and easy egg breakfast recipes that will help you start your day off right. Plus, we’ll be giving you food prep tips so you can enjoy these meals throughout the week without sacrificing taste or quality.
Before we dive into the recipes, let’s talk about the importance of a protein-rich diet.
Protein is an essential nutrient that plays a crucial role in building and repairing tissues, including muscles, bones, skin, and organs. It also helps to produce enzymes, hormones, and other molecules that are necessary for proper bodily function. A lack of protein in your diet can lead to a weakened immune system, slow metabolism, and even muscle loss. So whether you’re an athlete looking to build muscle, or just someone who wants to maintain a healthy body, it’s important to make sure you’re getting enough protein. And what better way to do that than with a delicious, protein-packed breakfast? Here are our five favorite egg breakfasts:
Classic Egg and Bacon Breakfast Sandwich
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- Ingredients:
- 2 eggs
- 2 slices of bread
- 2 slices of bacon
- 1 slice of cheese
- Salt and pepper to taste
Instructions:
- Cook the bacon in a skillet until crispy. Remove from the skillet and set aside.
- Crack the eggs into the skillet and cook until the whites are set but the yolks are still runny. Season with salt and pepper.
- Toast the bread slices.
- Place a slice of cheese on one of the bread slices and then add the cooked bacon and eggs. Top with the other slice of bread.
- Serve immediately or wrap in foil for food prep.
To make this breakfast sandwich ahead of time, you can cook the bacon and eggs and then assemble the sandwich. Wrap it in foil and store it in the refrigerator. When you are ready to eat, simply heat the sandwich in the oven at 350 degrees for 10–15 minutes.
Spinach and Feta Omelet
Ingredients:
- 3 eggs
- 1/4 cup of chopped spinach
- 1/4 cup of crumbled feta cheese
- Salt and pepper to taste
Instructions:
- Beat the eggs in a bowl and season with salt and pepper.
- Add the chopped spinach and feta cheese to the bowl and mix well.
- Heat a skillet over medium-high heat and pour in the egg mixture.
- Cook the omelet until the eggs are set.
- Use a spatula to fold the omelet in half.
- Serve immediately or wrap in foil for food prep.
To make this omelet ahead of time, you can cook the omelet and then wrap it in foil. Store it in the refrigerator and reheat it in the microwave for 1–2 minutes.
Huevos Rancheros
Ingredients:
- 2 eggs
- 1/2 cup of black beans
- 1/4 cup of salsa
- 1/4 cup of shredded cheese
- 2 corn tortillas
Instructions:
- Warm the black beans in a skillet over medium heat.
- Warm the corn tortillas in the oven or on a griddle.
- Fry the eggs in the skillet until the whites are set but the yolks are still runny.
- Place the corn tortillas on a plate and top each one with the black beans.
- Place a fried egg on top of each tortilla.
- Spoon salsa over the eggs and then sprinkle with shredded cheese.
- Serve immediately or wrap in foil for food prep.
To make this breakfast ahead of time, you can warm the black beans and tortillas and then cook the eggs. Assemble the breakfast on a plate and then wrap it in foil. Store it in the refrigerator and reheat it in the oven at 350 degrees for 10–15 minutes.
Quiche
Ingredients:
- 1 pie crust
- 6 eggs
- 1/2 cup of milk
- 1 cup of chopped vegetables (such as spinach, mushrooms, and onions)
- 1/2 cup of shredded cheese
- Salt
Instructions:
- Preheat the oven to 375 degrees.
- Roll out the pie crust and press it into a 9-inch pie dish.
- In a mixing bowl, whisk together the eggs and milk until well combined.
- Add the chopped vegetables and shredded cheese to the mixture and stir until evenly distributed.
- Pour the mixture into the pie crust.
- Bake for 35–40 minutes or until the top is golden brown and the center is set.
- Let the quiche cool for a few minutes before slicing and serving.
To make this quiche ahead of time, you can bake it and then let it cool. Slice the quiche into portions and store them in the refrigerator. Reheat individual portions in the microwave for 1–2 minutes.
Shakshuka
Ingredients:
- 2 eggs
- 1/2 cup of diced tomatoes
- 1/4 cup of diced onions
- 1/4 cup of diced bell peppers
- 1 garlic clove, minced
- 1 teaspoon of paprika
- Salt and pepper to taste
Instructions:
- Heat a skillet over medium heat.
- Add the diced onions and bell peppers to the skillet and sauté for a few minutes until they are softened.
- Add the garlic and sauté for another minute.
- Add the diced tomatoes, paprika, and salt and pepper to the skillet and stir to combine.
- Create two wells in the tomato mixture and crack an egg into each well.
- Cover the skillet and let the eggs cook until the whites are set but the yolks are still runny.
- Serve immediately or wrap in foil for food prep.
To make this breakfast ahead of time, you can cook the tomato mixture and then create the wells for the eggs. Place the skillet in the refrigerator and then reheat it in the oven at 350 degrees for 10–15 minutes before adding the eggs and continuing to cook.
These classic egg-based breakfasts are perfect for food prep and are full of protein to start your morning off. This Spring we are on a protein kick. Stay tuned for more protein heavy recipes this week.
With Love,
Gilded Flavors
#breakfast #cooking #protein