Egg

Ingredient

Veggie Breakfast Sandwich

The best breakfast sandwich you’ll ever have, seriously. These quick egg sandwiches are great for lunch and dinner, too. Feel free to change up the toppings. Recipe yields 1 sandwich; cook one egg at a time and assemble sandwiches as needed.

Ingredient

Goat Cheese Polenta with Roasted Vegetables

Creamy goat cheese polenta topped with a fried egg and roasted vegetables. This is a delicious, brunch-worthy recipe that you can serve for dinner, too! Recipe yields 4 servings (you might have some leftover roasted vegetables).

Ingredient

Tex-Mex Breakfast Bowls

Hearty breakfast bowls featuring your favorite Tex-Mex flavors, including fresh pico de gallo, black beans and avocado. This meal is great for dinner, too! Recipe yields 4 bowls.

Ingredient

Austin-Style Migas with Black Beans

Austin-style migas made with crispy baked tortilla strips, scrambled eggs, lots of peppers and some cheese, for good measure! These make a fantastic breakfast, brunch or dinner. For a full meal, serve with black beans (mandatory, included in recipe below), salsa and some warmed tortillas if you’d like to eat your migas in taco form. Recipe yields 3 to 4 servings.

Ingredient

Butternut Squash Frittata with Fried Sage

Simple, savory frittata made with butternut squash, onion, Parmesan and fried sage. This delicious gluten-free, meatless recipe is perfect for brunch or dinner. Recipe yields one 10-inch frittata, which is enough for 8 modest or 6 large slices of frittata.

Ingredient

Caramelized Sweet Potato, Red Pepper and Feta Frittata

This delicious frittata would be great for breakfast, brunch or any time! It’s full of caramelized sweet potatoes, red bell pepper, black beans, feta and optional-but-recommended cilantro. This frittata yields 6 medium slices of frittata (as shown), or 4 large or 8 small.

Ingredient

Freezer Breakfast Burritos with Sweet Potato Hash and Black Beans

Hearty, vegetarian freezer breakfast burritos with sweet potato hash, black beans and scrambled eggs! Freeze your extra burritos for busy mornings. Recipe yields 8 small burritos.

Ingredient

Erin’s Baked Eggs on a Bed of Roasted Cherry Tomatoes

Eggs baked on top of tiny halved tomatoes, topped with a sprinkle of Parmesan and basil, make a simple, delicious summertime breakfast or quick dinner. Recipe as written yields 4 medium servings. I highly recommend serving this with toasted bread (goat cheese on whole grain toast is perfect!) or something similar (Erin suggests polenta fries, yum.)

Ingredient

Veggie Breakfast Tacos

Simple, healthy vegetarian breakfast tacos that are full of fresh flavor! You can make these “breakfast” tacos any time of day. I scrambled the eggs, but feel free to fry your eggs if you prefer. Recipe below yields around 6 tacos, depending on how much filling you put in each one.

Ingredient

Arugula and Cremini Quiche with Gluten-Free Almond Meal Crust

Arugula, Cremini mushrooms and goat cheese quiche in a gluten-free thyme and almond meal crust. A simple, gourmet recipe for breakfast, brunch or dinner!

Ingredient

Huevos Rancheros with Avocado Salsa Verde

This huevos rancheros recipe features spicy black beans and fresh, creamy avocado salsa verde. It’s a delicious, hearty and healthy breakfast that makes a great dinner, too! This is a meatless recipe that vegetarians and meat eaters can agree on.

Ingredient

Tex-Mex Omelet with Roasted Cherry Tomato Salsa

Fresh Tex-Mex omelet stuffed with black beans, smashed tortilla chips and cheese, topped with homemade roasted cherry tomato salsa. Good for breakfast, brunch or dinner!

Ingredient

Baby Spinach Frittata with Sweet Potato Hash Crust

A beautiful frittata full of sweet potatoes, baby spinach and goat cheese. Don’t limit this to breakfast; it’s a filling one-skillet meal that makes for great leftovers.

Ingredient

Buckwheat and Spelt Crepes

These crepes are easy to whip up in a food processor, blender or by hand, and don’t take long to cook. They have a nice nutty flavor and speckled texture thanks to the buckwheat. Buckwheat crepes are great with savory eggs, nut butters and sweet, fruity fillings. The King Arthur people suggest caramelized apples and whipped cream, which I’ll try to remember for next fall, and I think peaches and cream would be lovely this summer. I don’t think there’s a crepe in the whole world that isn’t great with Nutella. Serve with savory fillings or sweet, for breakfast, dinner or dessert!