Egg Recipe Library

Substitution Ideas for Common Ingredients:

  • PB2 instead of Peanut Butter
  • Califlower instead of Rice
  • Shitake Noodles instead of Noodles
  • Spaghetti Squash instead of Noodles
  • Portabella Mushrooms as a Bun
  • Cauliflower to make Pizza Crust
  • Asparagus and Mushroom Frittata

    INGREDIENTS

    • 1 Tablespoon butter
    • 3 Tablespoons olive oil
    • ½ Pound fresh asparagus, trimmed and cut into 1 inch pieces
    • ½ pound fresh mushrooms, sliced
    • 6 Eggs
    • 1 tablespoon water
    • 1 Teaspoon chopped fresh thyme
    • 3 Tablespoons freshly grated parmesan cheese
    • ½ Cup shredded mozzarella cheese

    DIRECTIONS

    1. Preheat oven to 325° F ( 165° C).
    2. Melt butter in an oven-safe skillet over medium heat. Stir in olive oil and asparagus, and cook until the asparagus is tender, about 10 minutes. Stir in the mushrooms, and continue cooking about 5 minutes.
    3. In a medium bowl, whisk together eggs, water, and thyme. Pour into the skillet, and reduce heat to low. Cover, and cook 5 minutes.
    4. Transfer the skillet to the preheat oven. Bake 10 to 15 minutes, until eggs are no longer runny. Top the mixture with parmesan cheese and mozzarella cheese. Turn on the broiler, and broil until cheese are melted and lightly browned.
    Baked Eggs with Mushrooms and Gruyere

    Serves 2 to 4
    INGREDIENTS

    • 1 tablespoon I Can’t Believe It’s Not Butter (35 calorie tub)
    • 8 ounces mushrooms – any variety you like – sliced
    • 1 clove garlic, minced
    • ½ teaspoon thyme
    • Salt, pepper & turmeric
    • 4 large eggs
    • ⅓ cup shredded Gruyere
    • 1 tablespoons heavy cream

    DIRECTIONS

    1. Heat your oven to 400F. Melt the butter in a medium sauté pan over medium high heat. When the butter is foaming, add the mushrooms and sprinkle them lightly with tumeric and generously with salt and pepper. Cook until firmly tender, about 5 minutes, stirring occasionally. Stir in the garlic and the thyme in the last 2 minutes of cooking.
    2. Using light non-stick spray grease an 8X8” or other smallish baking dish. Scrape the mushrooms into the baking dish.
    3. Crack the eggs over the mushrooms and sprinkle them with turmeric, salt and pepper. Sprinkle the cheese over the eggs, then drizzle the cream over the top. Bake in the oven until the whites are set and the yolks are velvety and just barely runny, about 10-12 minutes. Serve warm.
    Curried Egg Salad + Pickled Red Onion Smørrebrød

    Serves 4

    Curried Egg Salad
    INGREDIENTS

    • 6 eggs, hard boiled and peeled
    • 1 tablespoon red onion, minced
    • 3 tablespoons mustard
    • 1 teaspoons reduced fat mayonnaise
    • 2 teaspoons curry powder
    • 1 teaspoon ground cumin
    • ¼ cup cilantro, chopped
    • pinches salt
    • pinches freshly ground black pepper
    • 4 slices 40/45 calorie bread
    • 2 tablespoons nigella seeds
    • 2 tablespoons fresh dill
    • ½ cup pickled red onion

    DIRECTIONS

    1. Roughly chop the eggs and add them to a large mixing bowl.
    2. Add in the red onion, mustard, reduced fat mayonnaise, curry powder, cumin, chopped cilantro, salt and pepper. Mix well to combine.
    3. Top toasted 40/45 calorie bread with egg salad and garnish with pickled red onion, nigella seeds, and a few sprigs of fresh dill.

    Quick Pickled Red Onions
    INGREDIENTS

    • 2 cups hot water
    • ½ teaspoon salt
    • ¾ cup white wine vinegar or apple cider vinegar
    • 1 medium red onion, halved, sliced into 1/4-inch half moons

    DIRECTIONS

    1. Bring water to a boil in a kettle.
    2. In a large bowl, whisk together the salt, vinegar, and hot water.
    3. Place the onions into a jar and pour in the vinegar mixture. Let sit at room temperature for an hour.
    4. Can be made a week in advance. Cover and refrigerate.
    Deviled Eggs

    Makes 24 deviled eggs
    INGREDIENTS

    • 12 large eggs (about a week old if possible — they’ll be easier to peel)
    • ⅓ cup reduced fat mayonnaise
    • 2 tablespoons I Can’t Believe It’s Not Butter, at room temperature
    • 1 tablespoon dijon mustard
    • 1 pinch cayenne pepper
    • Coarse salt and freshly ground white pepper
    • 2 tablespoons finely chopped fresh tarragon, chives, or chervil, plus leaves for garnish

    DIRECTIONS

    1. To hard-cook the eggs, place the eggs in a saucepan and add water to cover them by 1 inch. Bring to a boil over high heat (you will see bubbles around the sides of the pot). Remove from the heat, cover, and let stand for 12 minutes. Drain the eggs and rinse them under cold running water. Set aside to cool completely.
    2. To peel the eggs, once the eggs have cooked and cooled, remove the shells by tapping each egg gently on the counter or sink all over to crackle it. Roll an egg between your hands to loosen the shell. Peel, starting at the large end, while holding the egg under running cold water; this facilitates peeling and also removes any stray shell fragments.
    3. To prepare the filling, halve the peeled eggs lengthwise. Carefully remove the yolks. Set the whites aside. Pass the yolks through a fine-mesh strainer into a bowl or place them in the work bowl of a food processor fitted with the metal blade. Blend the yolks, reduced fat mayonnaise, I can’t believe it’s not butter, mustard, and cayenne, and mix until smooth; season with salt and pepper. Add the finely chopped tarragon.
    4. Place the mixture in a piping bag fitted with a large star tip, or use a medium sealable plastic bag with one of the corner tips snipped off.
    5. To assemble the eggs, when ready to serve, pipe the yolk mixture into the whites. Garnish with additional herbs and serve immediately.

    To make ahead: Unpeeled hard-cooked eggs can be refrigerated for up to 1 week. Or prepare the eggs, but don’t assemble, up to 8 hours in advance of serving; refrigerate the whites covered with a damp towel in an airtight plastic container. Store the egg-yolk mixture in the piping bag with the tip also covered in a damp paper towel. Knead the yolk mixture slightly to soften before filling the yolks. The eggs may also be assembled and stored covered in the refrigerator for up to 2 hours. Any longer and the yolk mixture starts to form a crust.

    Egg and Eggplant Wrap

    Serves 4
    INGREDIENTS

    • 1 medium eggplant, sliced into 1/2-inch thick rounds
    • 1 tablespoon Olive oil
    • Salt and pepper
    • 1 large tomato or a large handful of cherry tomatoes, diced (quartered if using cherry tomatoes)
    • 1 medium cucumber, peeled, seeded, and diced
    • 1 jalapeño, seeded and diced
    • 1 small garlic clove, crushed to a paste
    • 3 tablespoons finely chopped flat leaf parsley
    • 1 tablespoon fresh lemon juice
    • ½ teaspoon ground cumin
    • 1 tablespoons plain greek yogurt
    • 1 tablespoon olive oil
    • 4 Xtreme Wellness Tortillas
    • 4 large eggs, medium cooked, peeled, and sliced into rounds
    • 4 small dill pickles, diced

    DIRECTIONS

    1. First roast your eggplant. Heat your oven to 425° F. On a rimmed baking sheet lined with parchment paper or a silicone liner, toss the eggplant slices with olive oil and a good sprinkling of salt and pepper. Roast in the oven until tender, about 20 to 25 minutes. Remove. If you’re making these ahead, refrigerate them then rewarm them slightly just before using.
    2. To make the salad part of the filling, toss the chopped tomato, cucumber, jalapeno, garlic, parsley, lemon juice, cumin, yogurt and a sprinkling of salt and pepper together. Refrigerate until ready to use.
    3. Sprinkle all the sliced eggs with salt and pepper. Then, to assemble your sandwiches, first warm the tortillas. You can pile the fillings on top of each tortilla. The top or stuff with some slices of eggplant, some of the tomato-cucumber salad, one sliced medium boiled egg, some pickle, and any additional salt and pepper to taste.
    Egg Salad in Squash Boats

    INGREDIENTS

    • 6 Medium yellow squash
    • 4 Hard- cooked eggs, finely chopped
    • ¼ Cup minced celery
    • ¼ Cup minced red bell pepper
    • ¼ Cup sliced green olives
    • ¼ Cup shredded sharp cheddar cheese
    • 2 Tablespoons chopped fresh basil
    • 1 Tablespoon chopped fresh dill weed
    • 2 Tablespoons mayonnaise
    • ¼ Teaspoon cayenne pepper
    • ¼ Teaspoon seasoned salt

    DIRECTIONS

    1. Bring a large pot of water to a boil over medium-high heat. Cut squash in half lengthwise. Remove and discard pulp. Blanch squash halves by putting in boiling water for about 30 seconds. Plunge squash in ice water in stop cooking.
    2. In a medium bowl, combine chopped eggs, clery, red pepper, sliced green olives, shredded cheese, basil, dill, and mayonnaise. Season with cayenne and seasoned salt. Mix well.
    3. Spoon egg mixture into squash halves, mounding if necessary. Cover with plastic wrap and refrigerate until chilled thoroughly.
    Egg Salad Tomato “Bruschetta”

    Prep: 8min, Cook: 0min, Total: 8min, Serves: 1

    INGREDIENTS

    • 1 Tomatoes
    • 1/4 tsp sea salt
    • 1 Hard-Boiled Egg
    • 1 shallot(s)
    • 1 ½ tbsp Lite Mayo
    • 1/2 tsp Spicy Brown Mustard
    • 1 tsp Fresh Dill

    DIRECTIONS

    1. Cut the tomato into 4 slices. Pat dry. Sprinkle with 1/8 teaspoon of the salt.
    2. In a medium bowl, gently stir together the eggs, shallot, mayonnaise, mustard, dill, and remaining 1/8 teaspoon (or less) salt.
    3. Top each tomato slice with the egg salad.

    TIP: Hard boil eggs in advance.

    Egg and Veggie Breakfast Bowl

    Prep Time: 10min, Cook Time: 25min, Total Time: 35min
    Serves: 4

    INGREDIENTS

    • 1 pound Brussels sprouts
    • 1 Large sweet potato
    • 1 tablespoon olive oil
    • 2 cups arugula
    • 4 eggs
    • 2 tablespoon harissa
    • 3 tablespoons apple cider vinegar

    DIRECTIONS

    1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
    2. Cut the Brussels sprouts in half. Dice the sweet potatoe.
    3. Spread out the brussels sprouts and sweet potatoes on the baking sheet. Drizzle the ½ tablespoon of olive oil evenly over the vegetables; season with salt and pepper.
    4. Roast in the oven until golden brown and tender, 17 to 20 minutes.
    5. In a small bowl, whisk the harissa with the ½ tablespoon olive oil and apple cider vinegar.
    6. Poach or soft/hard boil the eggs. (Need a little help? Here’s a tutorial on how to poach)
    7. To serve, divide the brussels sprouts and sweet potatoes among four bowls; top each with ½ cup arugula and 1 egg. Drizzle each bowl with 1-2 teaspoons of the harissa vinaigrette.
    Frittata with Zucchini

    Serves: 6-8

    INGREDIENTS

    • 2 Tablespoons extra-virgin olive oil
    • 1 Shallot, finely chopped
    • 1 Medium zucchini (or 2 small zucchinis), diced small
    • 6 Eggs
    • 2 Tablespoons milk, or water
    • ¼ Cup freshly grated Parmigiano-Reggiano
    • Pinch fine sea salt
    • Freshly ground black pepper
    • 1 Tablespoon unsalted butter
    • 2 to 3 zucchini flowers, cleaned, Stamen removed and torn in half, optional
    • Tuscan bread, for serving

    DIRECTIONS

    1. Heat the oil in an 8 to 10 inch nonstick saute pan over medium heat. Add the shallots and zucchini and cook until just beginning to soften, 3 to 4 minutes.
    2. Meanwhile, beat the eggs with the milk. Add the Parmigiano and sprinkles with salt and peppr. Stir until combined.
    3. When the zucchini have softened, remove the pan from the heat and add athe zucchini to the eggs. Stir to combine.
    4. Add the butter to the pan and swirl to melt. Add the egg and zucchini mixture and top with the torn zucchini flowers if using. Cover the pan and cook over medium-low heat until the edges of the frittata begin to brown and the center has set and is puffed slightly, about 8 minutes.
    5. To serve, Turn the fittata out onto a cutting board top side up. Slice and eat with Tuscan bread.
    Hummus And Veggies Breakfast Bowl

    Prep Time: 25min, Cook Time: 5min, Total Time: 30min
    Serves: 2

    INGREDIENTS

    • 1 tablespoon extra virgin olive oil
    • 1 pound asparagus¹, cut into bite-sized pieces (with ends trimmed and discarded)
    • 3 cups shredded kale leaves
    • 1 batch lemony dressing (see recipe below)
    • 3 cups shredded (uncooked) Brussels sprouts²
    • 1/2 cup cooked quinoa³
    • 1 cup hummus
    • ¼ avocado, thinly-sliced
    • 4 eggs, cooked however you’d like (I soft-boiled mine)
    • I Can’t Believe it’s not butter spray
    • garnishes: sunflower seeds (or sliced almonds), toasted sesame seeds, crushed red pepper

    Lemony Dressing

    • 1 tablespoons extra virgin olive oil
    • 1 tablespoons freshly-squeezed lemon juice
    • 1 teaspoons Dijon mustard
    • 1 garlic clove, minced
    • salt and freshly-cracked black pepper

    DIRECTIONS

    1. Over medium heat saute Asparagus for 4-5 minutes, stirring occasionally, until tender. Remove from heat and set side.
    2. Meanwhile, in a large mixing bowl, combine the kale and lemony dressing. Then use your fingers to massage the dressing into the kale for 2-3 minutes, or until the leaves are dark and softened. Add the Brussels sprouts, quinoa, and cooked asparagus, and toss until combined.
    3. To assemble the bowls, smear a tablespoon of hummus along the side of each bowl. Then portion the kale salad evenly between the four bowls, top with avocado, egg, and your desired garnishes. Serve immediately.

    To Make the Dressing
    Whisk all ingredients together in a small mixing bowl until combined.

    ¹ Feel free to use your favorite vegetable(s) here in place of asparagus, lightly sautéing or roasting them until cooked.

    ² To shred your Brussels sprouts, either thinly-slice them with a knife by hand. Or — my favorite — let the disc slicer on a food processor do all of the work for you.

    ³ To yield about 1.5 cups quinoa, you will need about 1/2 cup uncooked quinoa and 1 cup chicken (or vegetable) stock.

    Mesclun Egg Salad

    Prep: 12min, Cook: 4min, Total: 16min, Serves: 1

    INGREDIENTS

    • 2 Eggs
    • 1 tbsp Lemon Juice
    • 1 1/4 tsp extra-virgin olive oil
    • 1 1/2 cups Mesclun Salad Mix
    • 1 roasted bell pepper
    • 1/4 cup Red Onion
    • 1/3 small avocado
    • 1/4 tsp sea salt
    • 1 pinch ground black pepper

    DIRECTIONS

    1. Spritz a large (PFOA-free) nonstick skillet with cooking spray and place over medium. Add the eggs and cook until desired doneness, such as sunny-side-up or over-easy, about 4 minutes.
    2. Meanwhile, whisk together the lemon juice and oil in a medium serving bowl. Add the Mesclun, roasted bell pepper, onion, avocado, and 1/8 teaspoon of the salt and toss to combine.
    3. Top salad with the prepared eggs. Sprinkle with the black pepper and remaining 1/8 teaspoon salt.
    Sunny-Side-Up Breakfast Sausage

    Prep: 12min, Cook: 12min, Total: 24min, Serves: 12

    INGREDIENTS

    • 12 oz lean ground turkey
    • 1 Eggs
    • 1 1/2 tsp fresh rosemary
    • 3/4 tsp ground black pepper
    • 1/2 tsp Dried Sage
    • 1/2 tsp sea salt
    • 1 dash Sea Salt
    • 2 tsp I can’t believe it’s not butter
    • 4 Eggs

    DIRECTIONS

    1. In a large bowl, combine by hand the ground turkey, 1 egg, rosemary, 3/4 teaspoon of the black pepper, the sage, and 1/2 teaspoon of the salt.
    2. Add 1/2 tablespoon I Can’t’ believe it’s not butter to each of two nonstick skillets and heat over medium-high. Transfer sausage mixture to hot skillets making 4 (1/2-cup) servings. Pat to form 4-1/2-inch diameter patties. Cook until well browned and well done, about 4 minutes per side. (Alternatively, cook patties in batches.) Transfer patties to a plate; loosely cover with foil.
    3. Add remaining 1/2 tablespoon I can’t believe it’s not butter to each of the two skillets and heat over medium. Add the eggs and cook until sunny-side-up or desired doneness, about 4 minutes. (Alternatively, cook eggs in batches.)
    4. Top each sausage patty with an egg. Sprinkle with the remaining salt and pepper. Pair with a serving of vegetables fresh, like a simple spinach, arugula or tomato salad, to round out the meal.
    Oven Baked Sheet Pan Eggs

    Makes 1 pan of eggs (for 6 people approx. 2 eggs each)
    INGREDIENTS

    • 12 eggs
    • Salt and freshly ground pepper
    • 1 cup give or so of add ins (optional): shaved asparagus, broccoli, spinach, bell pepper, jalapeno any veggie of your choice really, herbs, and reduced fat melty cheese of your choice
    • (optional) 12 pieces of 40/45 calorie toast, for serving

    DIRECTIONS

    1. Grease a half sheet pan with light olive oil spray very well (or use a Silpat) and heat the oven to 300°F. Crack all 12 eggs in a big bowl, add salt and pepper and the splash of cream, then whisk until well combined. Add the other stuff—except cheese—and gently fold until mixed.
    2. Pour the mixture into the prepared pan. Dot with cheese evenly, if using. Bake until the eggs are just set, about 15 minutes. Transfer to a cutting board and cut into squares if you’re making egg sandwiches. Cut however else for whatever other purpose you’re dreaming up: slivers for salad, rectangles for bigger sandwiches or to-go lunches, and so on.
    3. Skip the toast & Cheese and this turns into a great option for jump start
    Red Pepper & Goat Cheese Frittata

    INGREDIENTS

    • 8 eggs
    • 2 tablespoons finely chopped fresh oregano
    • ½ teaspoon salt
    • ¼ teaspoon freshly ground pepper
    • ¼ teaspoon turmeric
    • 1 tablespoons extra-virgin olive oil
    • 1 cup sliced red bell pepper
    • 1 bunch scallions, trimmed and sliced
    • ½ cup crumbled goat cheese

    DIRECTIONS

    1. Position rack in upper third of oven; preheat broiler.
    2. Whisk eggs, oregano, turmeric, salt and pepper in a medium bowl. Heat oil in a large, ovenproof, nonstick skillet over medium heat. Add bell pepper and scallions and lightly cook, stirring constantly, until the scallions are just lightly wilted, 30 seconds.
    3. Pour the egg mixture over the vegetables and cook, lifting the edges of the frittata so uncooked egg can flow underneath, until the bottom is light golden, 2 to 3 minutes. Dot the top with cheese, transfer the pan to the oven and broil until puffy and lightly golden on top, 2 to 3 minutes. Let rest for about 3 minutes before serving. Serve hot or cold.

    Make Ahead Tip: Let cool, cover and refrigerate for up to 1 day; serve cold.

    Scrambled Egg Tacos with Avocado

    Serves 1
    INGREDIENTS

    • 1 Xtreme Wellness Tortillas
    • 2 Whole eggs
    • 1 ripe avocado or Pre Portioned avocado cup
    • Salt
    • Light sour cream
    • Your favorite hot sauce

    DIRECTIONS

    1. Blister the tortillas over an open flame until slightly charred in places. (Or, if you don’t have a gas stove, in a very hot cast iron skillet.)
    2. While they blister, start scrambling your eggs. (I like them scrambled pretty soft, in a small non-stick pan, but they’re eggs — they’re personal. Cook them how you like them.)
    3. While your eggs are finishing, divide about ¼ of the avocado or ½ of the pre portioned cup onto the blistered tortillas — you can either mash it right on, or cut in slices and lay them down. Salt it lightly.
    4. Pile on the finished eggs, a dollop or two of light sour cream, and a drizzle of your favorite hot sauce.
    5. Eat standing up.
    Turkey Bacon, Avocado, and Hardboiled Egg Salad

    Serves 2 to 3
    INGREDIENTS

    • ½ pound turkey bacon
    • 4 pieces of Melba toast crumbled
    • 3-5 eggs
    • 2 – 3 Cups of mixed greens
    • Your favorite vinaigrette
    • ½ avocado, cubed

    DIRECTIONS

    1. Cook the turkey bacon over medium heat in a skillet, preferably cast iron. Once it’s crisped to your liking, remove the bacon and place on a paper towel to drain. Reserve the rendered fat. Once cooled, cut the bacon into bite-size pieces.
    2. Bring a pot of water to a boil. Add the eggs and reduce the heat to a simmer. Cook the eggs for 8 minutes. Using a slotted spoon, remove and place the eggs into an ice bath. When cool enough to handle, peel the eggs and cut them in half.
    3. Add the mixed greens to a serving bowl and dress to your liking with your favorite vinaigrette. Add the turkey bacon, melba toast croutons, eggs, and avocado. Serve at once.

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