Healthlab
Image Credits : Shutterstock
Image Credits : Shutterstock
Avocado and Egg Breakfast Bowl
Ingredients: – 1 ripe avocado – 2 eggs – Salt and pepper to taste – Optional toppings: cherry tomatoes, feta cheese, chopped cilantro
Image Credits : Shutterstock
Image Credits : Shutterstock
Spinach and Feta Egg Muffins
Ingredients: – 6 eggs – 1 cup baby spinach, chopped – 1/2 cup crumbled feta cheese – Salt and pepper to taste – Cooking spray
Image Credits : Shutterstock
Instructions: 1. Preheat your oven to 350°F (175°C) and grease a muffin tin with cooking spray. 2. In a mixing bowl, whisk together the eggs, spinach, feta cheese, salt, and pepper. 3. Pour the egg mixture into the prepared muffin tin, filling each cup about 3/4 full. 4. Bake for 20-25 minutes or until the egg muffins are set and slightly golden on top. 5. Allow to cool for a few minutes before removing from the tin. 6. Enjoy warm or store in an airtight container in the refrigerator for up to 3 days.
Image Credits : Shutterstock
Veggie and Egg Breakfast Wrap
Ingredients: – 2 large eggs, beaten – 1 whole-wheat tortilla – 1/4 cup diced bell peppers – 1/4 cup diced onions – 1/4 cup diced tomatoes – Handful of spinach leaves – Salt and pepper to taste – Salsa or hot sauce for serving
Image Credits : Shutterstock
Instructions: 1. Heat a non-stick skillet over medium heat and lightly coat with cooking spray. 2. Add the diced bell peppers and onions to the skillet and cook until softened, about 3-4 minutes. 3. Pour the beaten eggs into the skillet and scramble until cooked through. 4. Warm the tortilla in the microwave for a few seconds. 5. Place the cooked eggs, diced tomatoes, and spinach leaves in the center of the tortilla. 6. Season with salt and pepper, then fold the sides of the tortilla over the filling to form a wrap. 7. Serve with salsa or hot sauce on the side for extra flavor.