Eggs are incredibly versatile, easy to make, and delicious, there are plenty of ways to eat eggs upon waking up. Eggs are packed with protein to keep you full longer and to avoid cravings in the day, and they contain choline in the yolk, which is proven to improve brain function and mental health. Eggs also contain iron and B vitamins, which provide sustainable energy, which is much needed for long hours at the office. Here are some awesome ways to enjoy eggs for the week, so you’ll feel satisfied, happy, productive, and never bored.
BASIC SCRAMBLED EGGS
Directions: Beat eggs, milk, salt and pepper in medium bowl until blended. Heat butter in a large non-stick skillet over medium heat until hot. POUR IN egg mixture. As eggs begin to set, Gently pull the eggs across the pan with a spatula, forming large soft curds. Continue cooking – pulling, lifting and folding eggs – until thickened and no visible liquid egg remains. Do not stir constantly. Remove from heat. Serve immediately.
BREAKFAST BISCUIT QUICHES
Ingredients: 2/3 cup shredded Swiss cheese, 1/3 cup finely chopped ham, 1/4 cup finely chopped green onions, 3 eggs, 2 tbsp. milk, 1/4 tsp. salt, 1/8 tsp. pepper, 1 pkg. refrigerated buttermilk biscuits, (12 oz.; 10 biscuits) Yields: 10 mini quiches
Directions: Heat oven to 350°F. Combine cheese, ham and green onions in small bowl; mix well. Beat eggs, milk, salt and pepper in medium bowl until blended. Separate biscuits; press or roll each into a 5-inch round on lightly floured surface. Place 1 biscuit in each of 10 greased muffin cups, leaving the 2 cups in center of pan empty. Press biscuits firmly against bottom and sides of cups and form a rim at the top. Spoon 2 tbsp. cheese mixture into each cup. Pour in egg mixture, dividing evenly. Bake in the center of 350°F oven until filling is set and biscuits are deep golden brown, 20 to 25 minutes. Remove from pan; serve warm.
FAST SAUSAGE & CHEESE OMELET
Ingredients: 1 egg, 1 tbsp. milk, 2 tbsp. fully-cooked breakfast sausage crumbles or 1 fully cooked breakfast sausage link or patty, chopped, 2 tbsp. shredded Cheddar cheese, 1 flatbread (6 inches), toasted.
Directions: Coat 2-cup, microwave safe cereal bowl with cooking spray. Add egg and milk; Beat. Microwave on high 30 seconds; push cooked edges toward the center. Microwave until egg is almost set, about 15 to 45 seconds longer. Sprinkle with 1 Tbsp. cheese. Fold omelet in half; slide onto a plate. Top with remaining cheese. Serve immediately with toasted flatbread.
EGG, SAUSAGE & CHEESE BREAKFAST PUZZLE SANDWICH
Ingredients: 1 egg, 1 tbsp. milk, 2 tbsp. fully-cooked breakfast sausage crumbles OR 1 fully-cooked breakfast sausage link or patty, chopped, 2 tbsp. finely shredded Cheddar cheese, 1 thin flatbread or 2 small tortillas
Directions: Coat 2-cup microwave-safe cereal bowl with cooking spray. Add egg and milk; beat until blended. Add sausage. Microwave on high 30 seconds; push cooked edges toward the center. Microwave until egg is almost set, about 15 to 45 seconds longer. Top with cheese. Place on flatbread and fold over. Cut out the center of sandwich, using a 2 to 2-1/2-inch cookie cutter. Cut remaining sandwich into 4 or 5 pieces. Solve the puzzle and enjoy!
MICROWAVE EGG & VEGGIE BREAKFAST BOWL
Ingredients: 1 egg, 1 tbsp. water, 2 tbsp. thinly sliced baby spinach, 2 tbsp. chopped mushrooms, 2 tbsp. shredded mozzarella cheese, 2 cherry tomatoes, sliced
Directions: Coat 8-oz. ramekin or custard cup with cooking spray. Add egg, water, spinach and mushrooms; Beat with a fork until blended. Microwave on high 30 seconds; stir. Microwave until egg is almost set, 30 to 45 seconds longer. Top with cheese and tomatoes. Serve immediately.