Well that year just flew by! How many of you have goals and resolutions for the upcoming year? Don’t worry, this is not another blog post about setting goals. You’re welcome! For real though. As we age, I think most of us start thinking about how it might not be a bad idea to focus in on our health a bit. Those holiday calories don’t melt off like they used to and maybe you’re not as light on your feet as you once were. With all the fad diets out there, one thing most can agree on is the wonderful health benefits of eggs!
Eggs are a great source of high-quality protein. Believe it or not, more than half the protein of an egg is found in the egg white, which also includes vitamin B2 and lower amounts of fat than the yolk. Eggs are rich sources of selenium, vitamin D, B6, B12 and minerals such as zinc, iron and copper. Great news, right?
With all our girls laying right now, I’ve gotten creative in the kitchen. Cooking is honestly not one of my favorite activities. But with a growing family, and a desire to feed them healthy food, recipes with eggs seem to be a no-brainer.
Below I’ve listed 5 healthy egg recipes for you to enjoy. I usually lean towards recipes with minimal ingredients, so you can whip them up quick. Whether you’re a master chef or more like me, any of these recipes will be a hit in your homes!
Annie’s Keto Egg Bake
2 cups shredded cheese of your choice
1 bag frozen peppers, onions, mushrooms (or your choice!)
1 lb. breakfast sausage (browned)
1 cup bacon pieces
Salt and Pepper
Preheat oven to 350 degrees. Spray 9×13” pan. Beat your eggs and then add all the ingredients in. Pour into your pan and bake for 30-40 minutes.
Avocado Egg Salad
Recipe & photo courtesy of cooktoria.com
Avocados. Make sure that they are not too hard, so they can be made into a nice paste to hold the salad together.
Plain Yogurt (you can also use mayo in place of yogurt)
Chives or Scallions (other herbs, such as dill or parsley, can also be used)
Salt and Pepper
Mash your avocados and add them to your cut up boiled eggs. Stir in rest of the ingredients and enjoy! You can simply scoop onto a piece of bread or eat alone.
Spinach and Feta Egg Cups
Recipe & photo courtesy of servedfromscratch.com
6 large eggs
1- 1/2 cup fresh spinach
1/3 cup feta cheese
1/8 tsp garlic powder
1/8 tsp onion powder
Pinch Kosher salt
Pinch black pepper
Cooking spray or butter
Generously oil small muffin tin
Add spinach and feta to cups in muffin tin
Whisk eggs in a measuring cup with a pour spout
Add garlic powder, onion powder, salt and pepper
Pour egg mixture into cups until at least 3/4 way full
Pre-heat oven to 350 degrees. Bake for 20 minutes. Remove and cool. Store in fridge for up to 5 days or freeze for 3 months.
Cheesy Ham and Hash Brown Slow Cooker Casserole
1 cup 2% milk
1 tsp salt
1/2 tsp pepper
1 package (30 oz.) frozen shredded hash browns, thawed
2 cups ham cubed fully cooked
1 onion chopped
4 cups cheddar cheese shredded
In a medium sized bowl whisk together eggs, milk, salt and pepper.
Grease a 5-6 quart slow cooker. Place a third of the hash browns on the bottom, followed by the ham, onion and cheese. Repeat layers twice.
Pour egg mixture over the top. Refrigerate overnight or cook immediately.
Cook, covered, on low until set and edges of casserole begin to brown, 4-5 hours. Turn off the slow cooker. Remove insert and let stand, uncovered, 30 minutes before serving.
Mainstay Egg and Avocado Toast
If you want a quick, simple and healthy go-to, this is a favorite! I order this every time I go to one of our local coffee shops. However, it’s just as easy to make it up for yourself at home.
Recipe & photo courtesy of Mainstay Cafe
Ezekiel bread (or bread of your choice)
Butter or may
While your egg is frying, toast your bread and lightly butter. Layer your tomato slice, avocado slide and then egg.