#eggcellentbreakfast

This Keto Veggie Frittata is loaded with nutrient-packed vegetables and makes for a satisfying breakfast. It's easy to customize with your favorite veggies!

Ingredients: 8 eggs. 1/2 cup diced bell peppers. 1/2 cup diced onions. 1/2 cup chopped broccoli florets. 1/4 cup sliced mushrooms. 2 cloves garlic, minced. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Warm the oven up to 190C 375F. Put olive oil in a pan and heat it over medium-low heat. Chop up onions, bell peppers, broccoli, mushrooms, and garlic and add them to the pan. Make sure the vegetables are soft. Mix eggs, salt, and pepper in a bowl with a whisk. Add the egg mix to the vegetables that have been cooking in the skillet. Let it cook for two to three minutes, or until the edges begin to set. Place the skillet in an oven that has already been heated. For 12 to 15 minutes, or until the frittata is set and the top is just a little golden. Cut it up and serve it hot. Have fun!

Prep Time: 15 minutes

Cook Time: 20 minutes

For breakfast, poached eggs are always a hit. Their yolks are smooth and runny, which goes well with toast, greens, and other breakfast foods. A simple but important cooking skill is learning how to poach eggs.

Ingredients: 2 large eggs. Water. 1 teaspoon white vinegar. Salt and pepper to taste.

Instructions: Fill a medium-sized saucepan with water until it's about two-thirds full. Add the white vinegar to the water and a pinch of salt, then bring it to a gentle simmer over medium heat. While the water is heating up, crack the eggs individually into small bowls or ramekins. Create a gentle whirlpool in the simmering water by stirring it with a spoon. This will help the eggs hold their shape. Carefully slide one of the cracked eggs into the center of the whirlpool. The swirling water will help the egg whites wrap around the yolk. Let the egg poach for about 3-4 minutes for a runny yolk or longer if you prefer it firmer. Use a slotted spoon to gently remove the poached egg from the water and place it on a plate lined with paper towels to drain excess water. Repeat the process with the second egg. Season the poached eggs with salt and pepper to taste. Serve the poached eggs immediately on a slice of toast, on top of sauted greens, or alongside your favorite breakfast dishes.

Prep Time: 5 minutes

Cook Time: 5 minutes

Loaded Bacon And Egg Hash Brown Muffins are a delicious and convenient breakfast option that combines crispy hash browns, savory bacon, colorful bell peppers, and creamy cheddar cheese, all baked into individual muffin-sized portions. They are perfect for a grab-and-go breakfast or a brunch gathering with friends and family.

Ingredients: 4 slices of bacon, cooked and crumbled. 2 cups of frozen hash browns, thawed. 1 cup of shredded cheddar cheese. 4 large eggs. 1/4 cup of milk. 1/4 cup of diced green bell pepper. 1/4 cup of diced red bell pepper. 1/4 cup of diced onion. Salt and pepper to taste. Cooking spray.

Instructions: Preheat your oven to 350F 175C. In a mixing bowl, combine the thawed hash browns, shredded cheddar cheese, cooked and crumbled bacon, diced green bell pepper, diced red bell pepper, and diced onion. Season with salt and pepper to taste. In a separate bowl, whisk together the eggs and milk until well combined. Generously grease a muffin tin with cooking spray. Divide the hash brown mixture evenly among the muffin cups, pressing it down to form a crust in each cup. Pour the egg mixture over the hash brown mixture in each muffin cup, filling them about two-thirds full. Bake in the preheated oven for 20-25 minutes, or until the egg is set and the muffins are golden brown on top. Allow the muffins to cool for a few minutes before carefully removing them from the muffin tin. Serve warm and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

Udon Noodle Breakfast Bowl is a hearty and flavorful dish featuring udon noodles, pork belly, mushrooms, spinach, and eggs, all seasoned with a savory soy-oyster sauce. A delightful twist on traditional udon noodles for a delicious breakfast!

Ingredients: 2 packs 14 oz each udon noodles. 1 tablespoon vegetable oil. 1 cup cooked pork belly, sliced. 1 cup shiitake mushrooms, sliced. 1 cup baby spinach. 4 large eggs. 2 tablespoons soy sauce. 1 tablespoon oyster sauce. 1 teaspoon sesame oil. Sesame seeds and green onions for garnish.

Instructions: Cook udon noodles according to package instructions. Drain and set aside. In a large skillet or wok, heat vegetable oil over medium-high heat. Add sliced pork belly and shiitake mushrooms. Cook until the pork is browned and mushrooms are tender. Add baby spinach to the skillet and cook until wilted. Push the ingredients to the side, crack the eggs into the skillet, and scramble until cooked. Combine the cooked udon noodles with the ingredients in the skillet. In a small bowl, mix soy sauce, oyster sauce, and sesame oil. Pour over the noodles and toss to coat evenly. Garnish with sesame seeds and chopped green onions. Serve the Udon Noodle Breakfast Bowl hot and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes