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Eggs On The Run

Eggs On The Run
Eggs On The Run

Eggs are among the healthiest foods on the planet. Loaded with high quality proteins, vitamins, minerals, good fats, and various trace elements, they help you to feel full and avoid mid-morning hunger pangs. Studies have shown that eating eggs for breakfast can help you to lose weight. Your brain will be active and alert all the way through until lunch. They are also cheap and go well with almost any food. Above all, they taste awesome.

One super easy and quick breakfast idea is to blend two eggs and one ripe banana in a blender. Pour the mixture on a hot nonstick griddle or frying pan to form dollar size or larger “pancakes.” It is important to make sure that they are fully set before flipping them over. If they are sticking to the pan they need to cook a little more before turning them. They cook almost completely on one side before being turned for a quick browning on the other side. These crepe like cakes take minutes to prepare and are sweet and delicious.

Similarly, blend one egg and half of a ripe avocado. Slice a green, yellow, or red bell pepper into ½ inch slices. Pour the mix into one of the pepper slices. Fry as you would a pancake until the center is firm. Season to your taste. Yummy!

Baking an egg in a bread bowl is another almost effortless way to serve eggs in the morning. Cut the top off of a hard crusted dinner roll and set the top aside. Scoop out the bread center and crack a single egg into it. Bake it in a preheated 450 degree oven for 15 to 20 minutes depending on how firm you like your eggs. A variation is to substitute a bell pepper for the hard roll. Season the top of your egg as you like. Sprinkle shredded cheese on top after the egg is cooked for a mouthwatering addition.

To make your morning festive and fun, choose a colorful Zak plate or bowl to serve.

3 Easy Breakfast Recipes with Egg

eggs on the run recipe

Ingredients

  • Eggs
  • 1 ripe avacado
  • 1 ripe banana
  • Green, yellow or red peppers
  • 1 hard crusted dinner roll
  • Salt and pepper - season to taste
  • Shredded cheese - optional

contributor

Becky Palmer
This post was contributed by Becky Palmer

Becky Palmer, a recently retired teacher, spent 30 years teaching and has a Masters in Education from Gonzaga University. Currently, Becky enjoys time with her 9 grandchildren and lives in Spokane, WA.

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