Britney Spears said it first: There are two types of people in this world. But what she didn't say is that they're grouped by those who eat breakfast and those who don't. Which type are you?
If you're not an AM eater, listen up. Until recently, I was on Team No Breakfast, replacing my morning meal with a full liter of water chased with a coffee. Not the healthiest plan, but I reasoned it was better than grabbing a carby, to-go bite. Plus, I barely had enough time to lace up my sneakers and remember to pack my work clothes in the morning—making breakfast just wasn't in the cards.
The problem: Everyday, I was ravenous by lunchtime. (I mean will eat anything not chained to my desk hungry.) So, since the seasons are changing, I've decided to follow suit and start my days off better. And better means with eggs. Packed with protein and Vitamin B12 (the one that wards off colds and lends tons of energy), this superfood is also super low in calories, coming in at just 71 cal per serving. Better still, eggs are a seriously fast food and each of these recipes can be made in just 30 minutes.
In the mini frittatas recipes, I've baked eggs with spinach, garlic and some Parmesan (also a superfood!). If you've never used garlic in eggs before, try it—it adds instant depth to the dish and eliminates the need for cream, milk or other heavy flavoring agents. Bake and freeze these individual egg cups, they'll last up to 3 months and can be warmed in the microwave for an on-the-go meal.
More: Healthy Mason Jar Meals
The second recipe, Israeli-inspired shakshouka, is not only as much fun to pronounce as it is to eat (shack-SHOO-kah), but it's a fantastic brunch party dish. Just prepare the sauce in advance and then drop in the eggs 5 minutes before you want to serve it. The results, runny yolks happily married to fresh tomato sauce, are exception and will leave any guests feeling nutritionally virtuous (and you'll be super happy that you didn't spend an hour flipping omelets).
Don't be too concerned with the proportions in these recipes—if your shakshouka needs another egg add it in and if you want to swap in kale to the eggs muffins, do it. Just remember to taste the final dish for seasoning and add a sprinkle or coarse salt or fresh herbs if a you need a bit of extra flavor. Either way, you'll find these recipes super simple to make and perfect for sharing. And who knows, you might just find that you've been a breakfast lover all along.
Mini Frittata Cups with Spinach, Parmesan and Garlic
Garlic might sound like an odd addition to eggs, but it adds instant depth without the need for cream, milk or other heavy flavoring agents. These mini cups can be made in advance and frozen in an air-tight container for up to three months.
- 3 eggs
- 2 cups baby spinach leaves
- 2 cloves garlic, minced
- 1/4 cup freshly grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper
Preheat your oven to 350 degrees and grease a 12-cup mini muffin pan with a slick of olive or vegetable oil. In a saut? pan over medium heat, cook garlic until fragrant but not brown, about 3 minutes. Add spinach and a pinch of salt and cook until wilted, about 4 minutes. Transfer spinach mixture to a large bowl (use a wooden spoon to prevent excess cooking liquid from going into the bowl) and cheese and eggs. Whisk and transfer to prepared muffin pan. Bake for 15 minutes or until just set. Remove from pan and let cool on a baking rack.
Using jarred tomato sauce makes this recipe a breeze. However, if you have your own recipe, swap it in instead.
- 4 eggs
- 1 cup jarred tomato sauce
- 2 bell peppers (red and yellow), chopped
- 1/2 a yellow onion, chopped
- 3 cloves garlic, minced
- 1/8 teaspoon red pepper flakes
- 2 tablespoons olive oil
- 1/4 cup chives or parsley, minced
- Salt and pepper
In a large cast iron skillet, heat olive oil over medium and add garlic, onions and red pepper flakes, about 3 minutes. Cook until fragrant but not brown. Add the bell peppers and cook until soft, about 5 minutes. Add tomato sauce and simmer for 15 minutes. Make 4 small wells in in the sauce and crack an egg into each (it's easier to crack the eggs into small bowls and then pour them into the wells). Cover the skillet and cook until the whites are just set, about 5 minutes. Sprinkle with chives and serve.
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