Making breakfast for dinner is not only an easy option after a long day of work, but is also comforting, delicious and simple to eat! Eggs are a girl’s best friend when you’re looking for something to eat that is quick, low in fat and chock full of protein. We’ve made them the star of the show in a hearty sandwich and an omelet and included a French toast recipe that will make your mouth water. The best part is that all of these recipes call for ingredients you already have in your fridge! With so many options, which one will you choose?
Idea #1: Egg white veggie omelet
(Tip: use leftover veggies in your fridge-any kind will do!)
1 bell pepper, chopped
1 onion, chopped
4 ounces mushrooms, sliced
Shredded Monterey cheese (or whatever
6 egg whites, beaten
Salt and pepper
Heat skillet over medium heat and spray with non-stick cooking spray. Cook pepper, onions, mushrooms until tender, about 6-8 minutes. (If you’re using leftover veggies, warm up in the microwave). Remove veggies from pan and set aside. Spray pan again with non-stick cooking spray and pour egg whites into pan. Flip over and place veggies and cheese on one side of omelet. Fold other side of omelet over and press down. Flip if necessary. Serve immediately with toast and turkey sausage. Serves 4.
Idea#2: Baked French toast with raspberry sauce
4 large eggs, beaten
1 1/2 cup low-fat milk
1/4 cup sugar
1 TBS vanilla extract
1/8 tsp salt
8 thick bread slices (Italian or brioche)
1 (10 oz.) bag frozen raspberries
Whisk eggs, milk, vanilla, salt and half the sugar. Arrange bread in a single layer in a 13×9 inch baking dish; let soak for 30 minutes. Turn bread over and cover and refrigerate overnight.
Heat oven to 350 degrees. Spray a baking sheet with non-stick cooking spray and place bread in a single layer. Bake until center is set and lightly browned on the bottom, 30 minutes.
Meanwhile, combine raspberries and remaining half of the sugar, mashing slightly with a fork. Pour over French toast. Serve with turkey sausage. Serves 4.
Idea #3: Bacon and egg sandwich
6 hard-boiled eggs, quartered
8 slices applewood-smoked bacon
1/4 cup mayo
2 tsp Dijon mustard
1/2 of a cucumber, chopped
12 basil leaves
8 slices challah bread (or other thick bread, like Italian)
Cook bacon until crisp and then drain fat. Toast both sides of bread in toaster. In a separate bowl, combine mayo and mustard. Top 4 of the bread slices with basil leaves, chopped egg and cucumber. Top with mayo mixture, bacon and remaining bread slices. Serves 4.
