50+ Delicious Breakfast Egg Recipes for Every Taste

Eggs are an essential staple in many breakfast dishes around the world.

They’re versatile, nutritious, and can be prepared in countless ways to suit any taste.

Whether you prefer them scrambled, poached, fried, or baked, eggs offer a fantastic source of protein and healthy fats to kickstart your day.

If you’re in need of some fresh breakfast inspiration, look no further!

We’ve compiled a list of over 50 delicious and easy-to-make breakfast egg recipes.

From classic egg breakfasts to more creative and global variations, there’s something for everyone.

Whether you’re cooking for yourself or a crowd, these egg dishes are guaranteed to make your mornings brighter and more flavorful.

50+ Delicious Breakfast Egg Recipes for Every Taste

With over 50 different breakfast egg recipes to choose from, the possibilities are endless when it comes to making your mornings more exciting.

Eggs are not only a nutritious choice, but they also provide the flexibility to experiment with new ingredients and flavors.

From hearty scrambles to luxurious omelets, and everything in between, each recipe offers a unique twist on the traditional breakfast egg.

So, whether you’re craving something savory, light, or indulgent, these recipes will help you elevate your breakfast routine.

So, gather your eggs, get your pans ready, and enjoy the many ways to start your day off right!

Scrambled Egg Whites with Spinach and Feta

This light and protein-packed scrambled egg white recipe combines the goodness of spinach and feta for a healthy, flavorful breakfast. The eggs are fluffy and tender, while the spinach adds a fresh, earthy taste, and the feta contributes a creamy, tangy bite. It’s the perfect breakfast for anyone looking to start the day with a nutritious, low-fat option.

• 6 egg whites
• 1/2 cup fresh spinach, chopped
• 1/4 cup crumbled feta cheese
• 1 tsp olive oil
• Salt and pepper, to taste
• 1/4 tsp garlic powder (optional)
• 1/4 tsp onion powder (optional)

1. Heat the olive oil in a non-stick pan over medium heat.
2. Add the chopped spinach and sauté until wilted, about 1-2 minutes.
3. In a bowl, whisk together the egg whites with salt, pepper, garlic powder, and onion powder (if using).
4. Pour the egg mixture over the spinach in the pan.
5. Gently stir the eggs, pushing them from the edges to the center to scramble.
6. As the eggs begin to set, add the crumbled feta and continue to cook until the eggs are fully scrambled and cooked through.
7. Serve immediately with a sprinkle of additional feta, if desired.

This Scrambled Egg Whites with Spinach and Feta recipe is a fantastic choice for anyone looking for a healthy, satisfying breakfast. It’s full of protein from the egg whites and feta, while the spinach offers important vitamins and minerals. With a light and airy texture, this dish is perfect for those on a calorie-conscious diet or those simply looking to fuel up with something wholesome and tasty.

Classic Breakfast Omelet with Vegetables

A classic breakfast omelet filled with sautéed vegetables makes for a balanced and hearty morning meal. Packed with vitamins from bell peppers, onions, and tomatoes, this omelet is full of flavor and nutrition. It’s customizable, so feel free to add your favorite veggies or even some cheese for extra richness.

• 3 large eggs
• 1/4 cup bell pepper, diced
• 1/4 cup onion, diced
• 1/4 cup tomato, diced
• 1/4 cup mushrooms, sliced
• 1 tsp olive oil or butter
• Salt and pepper, to taste
• 1/4 cup shredded cheese (optional)

1. Heat olive oil or butter in a non-stick skillet over medium heat.
2. Add the diced bell pepper, onion, tomato, and mushrooms to the skillet and sauté for about 4-5 minutes until softened.
3. While the vegetables cook, whisk the eggs in a bowl with a pinch of salt and pepper.
4. Pour the egg mixture into the skillet with the vegetables. Allow it to cook for 1-2 minutes, until the edges start to set.
5. If using, sprinkle shredded cheese on top of the omelet.
6. Gently lift one side of the omelet with a spatula and fold it over the vegetables. Cook for another 1-2 minutes, until the omelet is fully set and lightly golden.
7. Slide the omelet onto a plate and serve immediately.

This Classic Breakfast Omelet with Vegetables is not only delicious but also a great way to start your day with essential nutrients. The combination of vegetables and eggs offers fiber, protein, and healthy fats, making it both filling and energizing. You can also adapt this recipe to suit your taste, adding herbs, spices, or different cheese varieties for a more personalized touch. It’s a satisfying breakfast that’s easy to prepare and can be enjoyed by all ages.

Avocado and Poached Eggs on Toast

This Avocado and Poached Eggs on Toast is a trendy yet timeless breakfast option that’s both creamy and packed with healthy fats. The rich, smooth avocado complements the delicate poached egg, and when served on a hearty slice of toast, it makes for a complete, nourishing meal that’s sure to keep you satisfied.

• 1 ripe avocado
• 2 large eggs
• 2 slices of whole grain bread
• 1 tsp olive oil
• Salt and pepper, to taste
• 1/4 tsp red pepper flakes (optional)
• Fresh herbs (optional, for garnish)

1. Toast the slices of bread until golden and crisp.
2. While the bread is toasting, bring a small pot of water to a simmer. Add a splash of vinegar (optional) to help the eggs hold their shape.
3. Crack the eggs into separate small bowls or cups.
4. Gently lower each egg into the simmering water and cook for 3-4 minutes for soft yolks, or longer if you prefer a firmer yolk.
5. While the eggs are poaching, slice and mash the avocado in a bowl. Season with salt, pepper, and red pepper flakes if desired.
6. Once the eggs are cooked, remove them carefully from the water with a slotted spoon.
7. Drizzle olive oil over the toasted bread, then spread the mashed avocado evenly on top.
8. Place the poached eggs on the avocado toast and garnish with fresh herbs. Serve immediately.

This Avocado and Poached Eggs on Toast recipe is a wonderful choice for a fulfilling breakfast. The combination of creamy avocado, delicate poached eggs, and toasted bread creates a delightful balance of textures and flavors. Packed with healthy fats, fiber, and protein, this breakfast not only keeps you full but also provides a great source of essential nutrients. It’s quick to prepare, easily customizable, and perfect for a nourishing morning start.

Veggie-Packed Scrambled Eggs

This Veggie-Packed Scrambled Eggs recipe is a colorful and nutritious breakfast that blends fresh vegetables with fluffy scrambled eggs. With a variety of textures from bell peppers, onions, and spinach, this dish is both filling and packed with vitamins and antioxidants. It’s a great way to sneak in more vegetables into your morning routine.

• 3 large eggs
• 1/4 cup bell pepper, diced
• 1/4 cup red onion, diced
• 1/2 cup fresh spinach, chopped
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1/4 tsp paprika (optional)
• 1/4 tsp garlic powder (optional)

1. Heat olive oil in a non-stick skillet over medium heat.
2. Add the bell pepper and red onion, and sauté for 3-4 minutes until softened.
3. Stir in the spinach and cook for an additional 1-2 minutes, until the spinach wilts.
4. In a bowl, whisk the eggs with a pinch of salt, pepper, paprika, and garlic powder.
5. Pour the egg mixture over the sautéed vegetables and gently stir, allowing the eggs to cook evenly.
6. Continue to cook until the eggs are fully scrambled and cooked through.
7. Serve immediately, and enjoy with toast or avocado on the side.

Veggie-Packed Scrambled Eggs are an excellent way to enjoy a breakfast that’s both flavorful and healthy. With the addition of fresh vegetables like bell peppers and spinach, you not only increase the nutrient value but also add vibrant colors and textures. The eggs remain light and fluffy, making this dish a delicious and balanced way to start your day. Whether served alone or with a side of toast, it’s a meal that will keep you energized for hours.

Bacon and Cheddar Breakfast Casserole

This Bacon and Cheddar Breakfast Casserole is a crowd-pleasing dish that’s perfect for a weekend brunch or a special family breakfast. Combining crispy bacon, melted cheddar cheese, and tender eggs, this casserole is indulgent yet comforting. It’s a one-pan dish that’s easy to prepare, and you can even make it ahead of time for convenience.

• 6 large eggs
• 1/2 cup milk
• 1/2 cup shredded cheddar cheese
• 1/2 cup cooked bacon, crumbled
• 1/4 cup onion, diced
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder (optional)
• 1 tbsp olive oil (for greasing)

1. Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish with olive oil.
2. In a skillet over medium heat, cook the bacon until crispy, then remove and crumble. Set aside.
3. In the same skillet, sauté the diced onion for 2-3 minutes until softened.
4. In a large bowl, whisk together the eggs, milk, salt, pepper, and garlic powder.
5. Stir in the cooked bacon, sautéed onions, and shredded cheddar cheese.
6. Pour the egg mixture into the prepared baking dish and spread it evenly.
7. Bake for 25-30 minutes, or until the eggs are fully set and the casserole is lightly golden on top.
8. Let it cool for a few minutes before slicing and serving.

This Bacon and Cheddar Breakfast Casserole is a hearty and satisfying meal that is sure to become a breakfast favorite. The crispy bacon and melty cheddar create a rich flavor profile, while the eggs provide a smooth and fluffy base. It’s a versatile dish that you can prepare ahead of time, making it perfect for busy mornings or family gatherings. Whether you serve it with a side of fruit or just on its own, this casserole is a delicious, comforting choice for breakfast.

Sweet Potato and Egg Breakfast Hash

This Sweet Potato and Egg Breakfast Hash is a warm and filling dish that combines the sweetness of roasted sweet potatoes with savory eggs and crispy vegetables. The balance of sweet, savory, and spicy flavors creates a hearty meal that’s perfect for breakfast or brunch. Plus, the addition of sweet potatoes gives you a boost of vitamins and fiber to keep you going all morning long.

• 2 medium sweet potatoes, peeled and diced
• 4 large eggs
• 1/2 red bell pepper, diced
• 1/4 onion, diced
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1/4 tsp smoked paprika
• 1/4 tsp chili powder (optional)
• Fresh cilantro, chopped (for garnish)

1. Preheat your oven to 400°F (200°C).
2. Toss the diced sweet potatoes with a drizzle of olive oil, salt, pepper, smoked paprika, and chili powder. Spread them on a baking sheet in a single layer.
3. Roast the sweet potatoes for 20-25 minutes, flipping halfway through, until tender and slightly crispy.
4. In a skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper, sautéing for 3-4 minutes until softened.
5. Once the sweet potatoes are roasted, add them to the skillet with the peppers and onions. Stir to combine and heat through.
6. Create small wells in the hash and crack the eggs into them. Cover the skillet and cook for 5-7 minutes, or until the eggs are cooked to your desired level of doneness.
7. Garnish with fresh cilantro and serve immediately.

The Sweet Potato and Egg Breakfast Hash is a vibrant, nourishing breakfast that perfectly balances sweet and savory flavors. The roasted sweet potatoes add a natural sweetness, while the eggs and sautéed vegetables provide protein and fiber. It’s a filling and energizing dish, perfect for starting your day on a high note. This recipe can easily be adjusted to include other vegetables or spices, allowing for endless variations to suit your taste.

Mediterranean Egg White Frittata

This Mediterranean Egg White Frittata is a light yet flavorful breakfast option filled with fresh vegetables, olives, and feta cheese. Using egg whites instead of whole eggs makes it a lower-fat, higher-protein dish, perfect for a healthy start to your day. With its savory Mediterranean flavors, this frittata is a great way to enjoy a nutritious breakfast that’s both satisfying and delicious.

• 6 egg whites
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup Kalamata olives, chopped
• 1/4 cup crumbled feta cheese
• 1/4 cup spinach, chopped
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1/4 tsp dried oregano (optional)

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a non-stick, oven-safe skillet over medium heat.
3. Add the red onion and sauté for 2-3 minutes, until softened.
4. Add the cherry tomatoes and spinach, cooking for another 1-2 minutes until the spinach is wilted.
5. In a bowl, whisk together the egg whites, salt, pepper, and dried oregano.
6. Pour the egg mixture into the skillet with the vegetables. Stir to combine.
7. Sprinkle the feta cheese and Kalamata olives on top.
8. Cook for 2-3 minutes on the stovetop to let the edges set, then transfer the skillet to the oven and bake for 10-12 minutes, or until the frittata is fully set and golden on top.
9. Slice and serve immediately.

This Mediterranean Egg White Frittata is a light, high-protein breakfast that’s perfect for anyone seeking a healthier meal without compromising on flavor. The tangy feta, briny olives, and fresh vegetables bring a burst of Mediterranean flavor, while the egg whites provide a lean protein base. This frittata is not only a great way to start your day but also a versatile dish that can be customized with different vegetables or herbs. It’s simple to make, packed with nutrients, and will keep you satisfied until your next meal.

Huevos Rancheros

Huevos Rancheros is a traditional Mexican breakfast dish that features eggs served on corn tortillas with a vibrant, spicy tomato-based sauce. This version is quick and easy to prepare, with sunny-side-up eggs placed on top of the tortillas and covered with a rich and flavorful ranchero sauce. It’s a hearty and satisfying breakfast that combines bold flavors with a comforting texture.

• 2 large eggs
• 2 corn tortillas
• 1/2 cup canned crushed tomatoes
• 1/4 cup onion, diced
• 1/4 cup green bell pepper, diced
• 1/4 cup cilantro, chopped
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp chili powder
• Salt and pepper, to taste
• 1/4 cup shredded cheese (optional)
• Salsa (optional, for serving)

1. Heat olive oil in a skillet over medium heat. Add the diced onion and green bell pepper, and sauté for 3-4 minutes, until softened.
2. Stir in the crushed tomatoes, cumin, chili powder, salt, and pepper. Simmer for 5-7 minutes, until the sauce thickens slightly.
3. While the sauce is cooking, heat a separate skillet over medium-high heat. Toast the corn tortillas for 1-2 minutes on each side, until lightly crispy and golden.
4. In the same skillet, cook the eggs sunny-side up (or to your preferred doneness).
5. To assemble, place the toasted tortillas on plates. Spoon the ranchero sauce over the tortillas, then top each with a cooked egg.
6. Garnish with chopped cilantro and shredded cheese, if desired. Serve with salsa on the side.

Huevos Rancheros is a flavorful and satisfying breakfast that’s perfect for those who enjoy bold, spicy dishes. The crispy tortillas provide a great base for the rich ranchero sauce, while the eggs add a creamy, protein-packed topping. This dish is not only delicious but also versatile, allowing you to adjust the spice level or toppings to your preference. Whether you enjoy it with salsa, cheese, or fresh avocado, it’s sure to be a hit for breakfast or brunch.

Avocado and Bacon Egg Cups

These Avocado and Bacon Egg Cups are a fun and innovative way to enjoy a protein-packed breakfast. The creamy avocado serves as a natural cup for the egg, while crispy bacon adds a savory crunch. Baked to perfection, these egg cups are low-carb, healthy, and incredibly satisfying. They’re also easy to customize with your favorite seasonings or additional toppings.

• 2 ripe avocados
• 4 large eggs
• 4 slices of cooked bacon, crumbled
• Salt and pepper, to taste
• 1/4 tsp paprika (optional)
• Fresh herbs (optional, for garnish)

1. Preheat your oven to 375°F (190°C).
2. Cut the avocados in half and remove the pit. Use a spoon to scoop out a little bit of the flesh, creating enough space for an egg.
3. Place the avocado halves in a muffin tin or small baking dish to keep them steady.
4. Crack one egg into each avocado half, being careful not to break the yolk.
5. Sprinkle with salt, pepper, and paprika, if using.
6. Bake for 12-15 minutes, or until the eggs are set to your desired doneness.
7. While the egg cups are baking, crumble the cooked bacon.
8. Once the egg cups are done, remove them from the oven and sprinkle with crumbled bacon and fresh herbs, if desired.
9. Serve immediately with a side of toast or a light salad.

Avocado and Bacon Egg Cups are a creative and nutritious breakfast that combines the richness of avocado, the savoriness of bacon, and the protein-packed goodness of eggs. These egg cups are an excellent option for anyone following a low-carb or keto diet, as they provide a good balance of healthy fats and protein. They’re also easy to make, customizable, and perfect for meal prepping ahead of time. Whether you’re serving them for breakfast or brunch, they’re sure to be a crowd-pleaser.

Spinach and Mushroom Omelette

This Spinach and Mushroom Omelette is a classic breakfast dish that’s both healthy and delicious. Packed with fresh spinach, savory mushrooms, and a hint of garlic, this omelette is the perfect way to get a dose of greens in the morning. It’s light, fluffy, and incredibly satisfying, making it an excellent choice for a nutritious start to your day.

• 3 large eggs
• 1/2 cup spinach, chopped
• 1/4 cup mushrooms, sliced
• 1 tbsp olive oil
• 1/4 tsp garlic powder
• Salt and pepper, to taste
• 1 tbsp grated Parmesan cheese (optional)

1. Heat olive oil in a skillet over medium heat.
2. Add the mushrooms and cook for 3-4 minutes, until they soften and release their moisture.
3. Add the chopped spinach to the skillet and cook for another 1-2 minutes, until the spinach wilts.
4. In a bowl, whisk the eggs with garlic powder, salt, and pepper.
5. Pour the egg mixture over the vegetables in the skillet. Tilt the pan to ensure the eggs cook evenly.
6. Let the eggs cook for about 2-3 minutes, until the edges begin to set.
7. Carefully fold the omelette in half and cook for an additional 1-2 minutes, or until the eggs are fully set.
8. Sprinkle with Parmesan cheese, if desired, and serve immediately.

The Spinach and Mushroom Omelette is a simple yet flavorful dish that combines earthy mushrooms with nutrient-packed spinach. The eggs provide a light, fluffy texture that perfectly complements the savory vegetables. This omelette is not only easy to make but also a great way to start the day with a healthy balance of protein and greens. It’s a versatile recipe too, allowing you to add other ingredients like cheese or herbs for extra flavor. Perfect for a quick, nutritious breakfast!

Egg and Veggie Breakfast Burrito

This Egg and Veggie Breakfast Burrito is a hearty, flavorful meal that wraps scrambled eggs and fresh vegetables in a warm tortilla. With a combination of bell peppers, onions, spinach, and a sprinkle of cheese, this burrito is a complete breakfast that’s satisfying and full of flavor. It’s easy to prepare, and the best part is that it’s perfect for meal prep or on-the-go mornings.

• 3 large eggs
• 1/4 cup bell pepper, diced
• 1/4 cup onion, diced
• 1/4 cup spinach, chopped
• 1/4 cup shredded cheese (cheddar or Mexican blend)
• 1 large whole wheat tortilla
• 1 tbsp olive oil
• Salt and pepper, to taste
• Salsa, for serving (optional)

1. Heat olive oil in a skillet over medium heat.
2. Add the bell pepper and onion, and sauté for 3-4 minutes until softened.
3. Stir in the spinach and cook for an additional 1-2 minutes until the spinach wilts.
4. In a bowl, whisk the eggs with salt and pepper, then pour them into the skillet with the vegetables.
5. Scramble the eggs and cook for 2-3 minutes, until fully set and cooked through.
6. Warm the tortilla in a separate skillet or microwave for about 20 seconds.
7. Once the eggs are cooked, spoon the egg mixture onto the center of the warm tortilla.
8. Sprinkle with shredded cheese and fold the sides of the tortilla over the filling, then roll it up into a burrito.
9. Serve with salsa on the side, if desired.

The Egg and Veggie Breakfast Burrito is a fantastic way to start your day with a mix of protein, vegetables, and a touch of cheese. This recipe is flexible, allowing you to add any veggies or toppings you prefer. Whether you’re enjoying it at home or taking it on the go, this burrito is a satisfying, balanced meal that will keep you full and energized throughout the morning. It’s a great option for busy mornings or meal prep, and it’s always a hit with the family.

Poached Eggs on Avocado Toast

Poached Eggs on Avocado Toast is a trendy and nutritious breakfast that combines creamy avocado with perfectly poached eggs. The combination of healthy fats from the avocado and protein from the eggs creates a well-rounded and satisfying meal. Simple to prepare, this dish is ideal for a quick, healthy breakfast or brunch.

• 2 large eggs
• 1 ripe avocado
• 2 slices of whole-grain bread
• 1 tbsp vinegar (for poaching eggs)
• Salt and pepper, to taste
• Red pepper flakes (optional, for garnish)
• Fresh lemon juice (optional, for garnish)

1. Start by toasting the slices of whole-grain bread until golden brown.
2. While the bread is toasting, fill a small saucepan with water and bring it to a gentle simmer. Add the vinegar to the water.
3. Crack one egg into a small bowl and carefully slide it into the simmering water. Repeat with the second egg.
4. Poach the eggs for 3-4 minutes, or until the whites are set and the yolks are still soft.
5. While the eggs are poaching, scoop the avocado out of its skin and mash it in a bowl with salt, pepper, and a squeeze of lemon juice.
6. Spread the mashed avocado generously on each slice of toasted bread.
7. Once the eggs are ready, use a slotted spoon to remove them from the water and gently place them on top of the avocado toast.
8. Season with additional salt, pepper, and red pepper flakes, if desired. Serve immediately.

Poached Eggs on Avocado Toast is a simple yet satisfying breakfast that’s both nutritious and delicious. The creamy avocado provides a smooth base for the eggs, while the poached eggs add richness and protein to the dish. This combination is a perfect way to fuel your morning with healthy fats, fiber, and protein. It’s also versatile—feel free to add toppings like herbs, microgreens, or even a sprinkle of cheese for extra flavor. Whether as a quick breakfast or a leisurely brunch, this dish will never disappoint.

Shakshuka (Poached Eggs in Spicy Tomato Sauce)

Shakshuka is a North African and Middle Eastern breakfast classic made with poached eggs simmered in a flavorful, spicy tomato sauce. The rich tomato base is infused with garlic, onions, and spices like cumin and paprika, giving this dish a vibrant, warming flavor. It’s a hearty, savory breakfast that’s perfect for those looking for something bold and satisfying.

• 2 large eggs
• 1 can (14.5 oz) diced tomatoes
• 1/4 onion, finely chopped
• 1 garlic clove, minced
• 1/2 tsp ground cumin
• 1/2 tsp paprika
• 1/4 tsp chili powder (optional for heat)
• Salt and pepper, to taste
• 1 tbsp olive oil
• Fresh parsley, chopped (for garnish)
• Crusty bread (for serving)

1. Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes, until softened.
2. Add the minced garlic, cumin, paprika, and chili powder (if using). Stir for 1 minute to toast the spices.
3. Pour in the canned diced tomatoes with their juices. Stir to combine, and bring to a simmer. Let the sauce cook for about 10 minutes, until it thickens slightly.
4. Create two small wells in the sauce and crack the eggs into each well. Cover the skillet and cook for 5-7 minutes, or until the egg whites are set but the yolks remain runny.
5. Season with salt and pepper, and garnish with fresh parsley.
6. Serve the shakshuka with warm crusty bread to soak up the sauce.

Shakshuka is a flavorful, one-pan dish that’s perfect for a leisurely weekend breakfast or brunch. The combination of spicy tomato sauce and poached eggs creates a satisfying meal that’s both comforting and packed with bold flavors. It’s also incredibly versatile—adjust the spice level or add other vegetables like bell peppers or zucchini for extra texture. Whether you’re looking for a hearty breakfast or a light lunch, shakshuka is a great option to impress guests or enjoy solo.

Sweet Potato and Black Bean Breakfast Hash

This Sweet Potato and Black Bean Breakfast Hash is a delicious, hearty, and nutritious breakfast dish that’s filled with vibrant flavors. Roasted sweet potatoes and sautéed black beans are combined with spices and topped with a fried egg for a complete and satisfying meal. It’s an ideal choice for those looking for a gluten-free and plant-based breakfast that’s both filling and delicious.

• 1 medium sweet potato, peeled and diced
• 1/2 cup cooked black beans (or canned, drained and rinsed)
• 1/4 onion, diced
• 1 garlic clove, minced
• 1/2 tsp cumin
• 1/4 tsp smoked paprika
• Salt and pepper, to taste
• 1 tbsp olive oil
• 2 large eggs
• Fresh cilantro, chopped (for garnish)

1. Preheat the oven to 400°F (200°C).
2. Toss the diced sweet potato in olive oil, cumin, smoked paprika, salt, and pepper. Spread the sweet potato on a baking sheet in a single layer.
3. Roast the sweet potato for 20-25 minutes, flipping halfway through, until tender and lightly browned.
4. While the sweet potato is roasting, heat a small skillet over medium heat and add a little olive oil. Sauté the onion and garlic for 2-3 minutes until softened.
5. Add the black beans to the skillet and cook for another 2-3 minutes until heated through.
6. Once the sweet potatoes are done roasting, add them to the skillet with the beans and mix to combine.
7. In a separate skillet, fry the eggs to your desired doneness (sunny-side up or over-easy is ideal).
8. Serve the hash topped with a fried egg and garnished with fresh cilantro.

This Sweet Potato and Black Bean Breakfast Hash is a hearty and wholesome meal that combines the natural sweetness of roasted sweet potatoes with the earthiness of black beans. It’s a perfect balance of protein, fiber, and healthy fats, and it’s an excellent gluten-free option for those looking for a filling breakfast. The addition of a fried egg on top makes it a complete and satisfying meal that can easily be customized with your favorite spices or additional toppings like avocado or salsa.

Veggie Scramble with Goat Cheese

This Veggie Scramble with Goat Cheese is a colorful, nutrient-packed breakfast that combines scrambled eggs with fresh vegetables and tangy goat cheese. The richness of the goat cheese enhances the savory veggies, making this scramble a flavorful and satisfying dish. It’s an excellent option for those looking for a protein-packed meal that’s light yet filling.

• 3 large eggs
• 1/4 cup bell pepper, diced
• 1/4 cup zucchini, diced
• 1/4 cup cherry tomatoes, halved
• 1 tbsp olive oil
• 1/4 cup goat cheese, crumbled
• Salt and pepper, to taste
• Fresh basil or parsley, chopped (for garnish)

1. Heat olive oil in a non-stick skillet over medium heat.
2. Add the diced bell pepper and zucchini, and sauté for 3-4 minutes, until softened.
3. Add the cherry tomatoes and cook for another 2 minutes, until they begin to soften.
4. While the veggies are cooking, whisk the eggs with salt and pepper in a small bowl.
5. Pour the eggs into the skillet with the vegetables and cook, gently stirring, until the eggs are scrambled and fully cooked.
6. Sprinkle the crumbled goat cheese over the scramble and stir until the cheese softens and melts slightly.
7. Garnish with fresh basil or parsley, and serve immediately.

This Veggie Scramble with Goat Cheese is a deliciously savory breakfast that combines the freshness of vegetables with the creamy, tangy flavor of goat cheese. It’s quick to prepare, packed with nutrients, and full of flavor. The creamy goat cheese adds richness to the eggs and vegetables, making this scramble more exciting than a basic egg dish. It’s also versatile—you can add other veggies like spinach, mushrooms, or onions to further customize the dish. Perfect for a healthy, satisfying breakfast!

Note: More recipes are coming soon!