Eggs A Dozen Ways

1. Broccoli & Tomato Fri ttata

2. Egg Muffns To-Go
Ingredients:
3 Eggs
1-2 Tbsp Milk (optional)
To taste Salt & Pepper
1 tsp Olive Oil, Butter or Coconut Oil
1 cup Broccoli (chopped)
1 clove Garlic (minced)
1 cup Grape Tomatoes (oven roasted)
Ingredients:
6 Eggs
6 oz Ground Turkey
1 cup Chopped Tomatoes, Onions, and Peppers (any color)
To taste Salt, Pepper and Chili Powder
Directions:
Preheat oven to 350F.
Whisk together eggs, milk, salt, and pepper until well combined. Set aside.
Heat oil in a medium skillet over medium heat. Add broccoli and garlic to the skillet, and cook until the broccoli begins to
soften.
Add the roasted grape tomatoes to the egg mixture, and stir. Add egg mixture to the skillet and cook. Use a spatula
to stir everything up as it cooks (scraping the bottom of the skillet so it doesnt stick) until it starts to set. Cook for an
additional 30 seconds without stirring this will let the bottom set.
Put the whole skillet into the oven. Bake about 5-7 minutes, until the top of the frittata is cooked.
Take the skillet out of the oven; let stand for 5 minutes to fnish cooking.
Use the spatula to slide the frittata out of the skillet and slide onto a serving dish. Cut frittata in half and serve. Enjoy!
Directions:
Preheat oven to 350F. Grease muffn cups with coconut oil.
Brown ground turkey, breaking meat apart as you cook.
Whisk six eggs in a bowl.
Add ground turkey and veggies to eggs. Season the mixture
with salt, pepper, and chili powder. Stir well to distribute the
ingredients evenly.
Ladle into six muffn cups (dont overfll!).
Bake for 20-30 minutes, until a toothpick inserted in center
of muffn comes out clean and tops are browned.
Servings: 2
Proteins: 1.5 / Fats: .5 / Carbs: 1
Servings: 6
Proteins: 1 / Fats: 0 / Carbs: 0
Find more fat-loss recipes, healthy tips and
tons of fresh ideas at BeyondDiet.com
3. Fiesta Scrambled Eggs
4. Potato, Pepper and Egg Burri tos
Ingredients:
1 Tbsp Butter or Coconut Oil
1 Potato (diced)
1/2 Pepper (diced)
4 Eggs
1 oz Shredded Raw Cheese (optional)
2 Sprouted Whole Grain (SWG) Tortillas
Directions:
Heat butter or coconut oil in a
skillet over medium heat. Add
the onion and peppers, and
saut until tender. Pour eggs
over the mixture in the skillet.
Sprinkle with cheese, and
season with salt and pepper.
Continue to cook over medium
heat, stirring occasionally, until
the eggs are completely set.
Serve with salsa.
Directions:
Heat butter/oil in a skillet over medium heat.
Crack all 4 eggs into one bowl; whisk.
Add diced potato to skillet, and cook for a few minutes, moving them around
almost constantly, until potatoes are tender. Pour eggs into skillet and, using
a spatula, keep moving the whole mixture around. Just before eggs are
done, add diced peppers, and sprinkle with cheese (optional).
Divide egg mixture between 2 SWG tortillas, and enjoy!
Servings: 2
Proteins: 2 / Fats: 1 / Carbs: 0
Servings: 2
Proteins: 2 / Fats: 2 / Carbs: 2
Ingredients:
1 Tbsp Butter or Coconut Oil
1/4 cup Onion (chopped)
1/4 cup Peppers (any color,
chopped)
1 Jalapeno Pepper (seeded
and chopped)
3 Eggs (lightly beaten)
2 oz Shredded Raw
Cheddar Cheese (optional)
To taste Salt and Pepper
To taste Salsa
Find more fat-loss recipes, healthy tips and
tons of fresh ideas at BeyondDiet.com
5. Avocado Bacon and Eggs
6. Banana Egg Pancakes
Ingredients:
1 Large Avocado
2 slices Cooked Bacon (crumbled)
2 Eggs
To taste Salt and Pepper
Ingredients:
1 Egg
1 Banana
Butter or Coconut Oil
Directions:
Preheat the oven to 425F. Cut the avocado in half. Scoop out enough of the meat of the avocado so the hole is about the
same size as your eggs. Crack an egg into each half of the avocado, resting the edge of the avocado on the side of the
cookie sheet to help keep the avocado steady. Top with bacon crumbs.
Cook in the oven for 15 minutes, or until eggs are cooked to your desired doneness. Season with salt and pepper.
Directions:
Mash the banana in a bowl using a fork or a potato masher.
Add egg to the bowl and mix really, really well. Heat butter
or coconut oil in a small pan over low to medium heat.
Spoon the batter into the pan. Let cook until the top looks
set. Flip pancake and let cook. The pancake will puff up a
bit. When both sides are done the way you would like, take
the pancake out and put on a plate.
Serve with fresh berries, maple syrup, or just eat plain.
*Note: I used a really small pan to make these pancakes. I
put just enough batter to fll the pan and got 2 pancakes out
of it.
Servings: 2
Proteins: 2 / Fats: 1 / Carbs: 0
Servings: 1
Proteins: 1 / Fats: 0 / Carbs: 2
Find more fat-loss recipes, healthy tips and
tons of fresh ideas at BeyondDiet.com
7. Avocado Egg Salad
8. Bacon, Egg, and Toast Cups
Ingredients:
3 Tbsp Butter (melted)
8 slices Sprouted Whole Grain
(SWG) Bread
6 slices Bacon
6 Eggs
To taste Salt and Pepper
Directions:
Scoop out avocado,
and combine with hard-
boiled egg in a bowl. Add
mayonnaise. Mash all
ingredients together with a
fork. Season with salt and
pepper.
Hard-Boiled Eggs in the Oven:
Preheat oven to 325F. Place eggs in a muffn tin to keep them from rolling around. Cook for
30 minutes. Remove eggs from oven and place in a bowl of ice water for about 10 minutes.
Voila!
Directions:
Preheat oven to 375F and lightly grease 6 muffn cups using the melted butter.
In a large skillet or frying pan, cook bacon over medium heat. Undercook slightly, as
the bacon will continue to cook once in the oven.
Use a rolling pin to fatten the bread slightly. Cut the bread into 8 4 rounds (use the
top of a cup as your stencil and cut off the excess bread). Cut each round in half,
and press 2 halves into each muffn cup, overlapping slightly and making sure bread
come up to edge of the cup. Use extra bread to patch any gaps. Brush bread with
remaining butter.
Lay 1 bacon slice in each bread cup. Crack an egg over each, and season with salt
and pepper
Bake until egg whites are just set, 20-25 minutes.
Run a knife around cups to loosen. Serve immediately.
Servings: 1
Proteins: 1 / Fats: 2 / Carbs: 0
Servings: 3
Proteins: 2 / Fats: 1 / Carbs: 1
Ingredients:
1 Hard-Boiled Egg
1/2 Small Avocado
1 tsp Homemade
Mayonnaise
To taste Salt and Pepper
Find more fat-loss recipes, healthy tips and
tons of fresh ideas at BeyondDiet.com
10. Egg Drop Soup
Ingredients:
1/2 Medium Onion (diced)
1 stalk Celery (diced)
1-2 tsp Butter
4 cups Chicken Broth
1/4 tsp Ground Ginger
1/2-1 tsp Wheat-Free Soy Sauce
1 1/2 Tbsp Arrowroot Powder + 3 Tbsp Water
3 Eggs
Directions:
Heat butter in a pot over medium heat. Add onions and
celery to the pan and saute over low heat until they turn soft.
Add broth to pot, and stir. Add ginger and soy sauce. Bring
to a boil.
In a separate bowl, mix arrowroot powder with water until
smooth. Add to soup in pot. Stir and cook until thickened.
Whisk eggs in a separate bowl. Pour into soup a bit at a
time. (Make sure you are doing this step after the soup has
thickened.)
Dish out into 3 bowls, and enjoy!
Servings: 3
Proteins: 1 / Fats: 0 / Carbs: 0
9. Baked Egg in a Roasted Tomato
Ingredients:
3 Tomatoes
To taste Salt and Pepper
3 Eggs
Directions:
Preheat oven to 400F.
Slice the top off of each tomato. Using a small spoon, remove the core and seeds. Place the tomatoes in a baking dish,
and cook for 30 minutes, until tender.
Crack one egg into each tomato, and season with salt and pepper. Bake for 8-10 minutes, until eggs are done to your
liking.
Servings: 3
Proteins: 1 / Fats: 1 / Carbs: 1
Find more fat-loss recipes, healthy tips and
tons of fresh ideas at BeyondDiet.com
11. Eggs Florentine
12. Green Scrambled Eggs
Ingredients:
4 Eggs
To taste Salt and Pepper
1 Tbsp Butter
1 cup Zucchini (diced)
1 cup Baby Spinach
3 pieces Bacon (cooked and
crumbled, optional)
Directions:
Preheat oven to 325F,
and lightly butter a small
ramekin.
Heat a little butter or
coconut oil over medium
heat in a small skillet.
Add spinach and cook
until slightly wilted. Move
spinach from skillet to
ramekin. Crack egg on top
of spinach (dont break the
yolk). Season with pepper
and parmesan cheese.
Bake about 20 minutes, until
egg is set.
Directions:
Whisk together the eggs, salt, and pepper.
Melt the butter in a pan over medium heat. Add zucchini to the skillet, and cook,
stirring, until tender.
Reduce heat to medium-low. Add spinach, and cook until slightly wilted.
Add egg mixture to the skillet. Use a spatula to push the eggs around the pan. When
the eggs are about half cooked, stir in the bacon. Continue stirring until the eggs are
done.
Divide the eggs between two plates and enjoy!
Servings: 1
Proteins: 1 / Fats: 1 / Carbs: 0
Servings: 2
Proteins: 3 / Fats: 1 / Carbs: 1
Ingredients:
1/2 cup Baby Spinach
Butter or Coconut Oil
1 Egg
To taste Raw Grated
Parmesan Cheese
To taste Pepper
Find more fat-loss recipes, healthy tips and
tons of fresh ideas at BeyondDiet.com