Formatted: Font: 28 pt

Brussels Sprout Hash Formatted: Centered

SERVINGS: 4

8 slices turkey bacon, chopped

1 lg shallot, halved and thinly sliced
3 c shredded Brussels sprouts (about 12 oz
untrimmed sprouts)
1 Tbsp cider vinegar
4 eggs

1. PLACE turkey bacon in a large skillet over

medium heat with 2 tsp olive oil.
Cook, stirring, until browned, about 10
minutes. Remove bacon to a plate with a
slotted spoon, leaving fat in pan.
2. ADD 1 tsp olive oil and shallot to pan.
Sprinkle with salt and pepper and cook until
lightly browned, about 5 minutes.
3. ADD Brussels sprouts, vinegar, and salt and pepper. Cook, stirring occasionally, until
sprouts are lightly browned but retain a bit of crunch, about 8 minutes. Add bacon back
in, stir again, and taste to check for seasoning.
4. CRACK eggs into the skillet, spacing them so they don’t touch, and sprinkle with salt
and pepper. Cover skillet, turn heat to low, and cook until whites are cooked through but
yolks are still runny, about 5 minutes.

NUTRITION (per serving) 209 cal, 22 g pro, 11 g carbs, 3 g fiber, 3 g sugars, 10 g fat, 2
g sat fat, 781 mg sodium
 Baked Eggs with Feta and
Tomato Sauce
SERVINGS: 2 big appetites

½ sm yellow or orange bell pepper, seeded

and thinly sliced
½ yellow onion, thinly sliced
1 15-oz can diced fire-roasted tomatoes with
garlic
2 oz crumbled feta
4 eggs

1. PREHEAT oven to 375°F. Place 2 small,

shallow baking dishes on a rimmed baking
sheet.
2. WARM 1 Tbsp olive oil in an 8-inch skillet
over medium heat.
3. ADD bell pepper and onion. Sprinkle with
salt and pepper and cook, stirring, until tender, about 6 minutes.
4. ADD tomatoes and simmer 3 minutes until slightly thickened; distribute between
baking dishes.
5. SPRINKLE feta on each (about 2 Tbsp per dish), then gently crack 2 eggs into each.
Place baking sheet with dishes in oven. Cook about 15 minutes, until whites are just set.
 Roasted Squash Salad with Hazelnuts
and Poached Eggs
SERVINGS: 4

1 delicata squash, seeded and thinly sliced

4 oz mixed greens
⅓ c bottled vinaigrette
4 eggs
4 Tbsp hazelnuts, chopped and toasted

1. PREHEAT oven to 425°F.

2. LINE a rimmed sheet pan with foil and
drizzle with 2 Tbsp olive oil.
3. PLACE squash in a single layer, sprinkle
with salt and pepper, toss to combine, and
roast until browned and tender, about 25
minutes, flipping squash midway through.
4. TOSS greens with vinaigrette, and divide
between 2 plates or place on a platter.
5. BRING a large skillet with 1½ inches of
water to a bare simmer over medium-high heat. Working quickly, crack eggs onto a
saucer, one at a time, and slide into barely simmering water. Cook about 4 minutes,
until white is opaque. Remove with a slotted spoon, pat dry with a paper towel, and
place on greens.
6. SPRINKLE each egg with salt and pepper, and top salads with 2 Tbsp each
hazelnuts.
 Spicy Egg-Avocado Toast
SERVINGS: 1

1 egg
1 slice whole-wheat bread
½ avocado, sliced
1 watermelon radish, thinly sliced
hot sauce

1. BRING a small saucepan with 2½ inches

of water to a boil. Add egg and reduce heat to
a bare simmer. Cook 11 minutes, then run
under cool water. Crack and peel, then thinly
slice.
2. TOAST 1 slice whole-wheat bread; top
with avocado, egg slices, and radish,
seasoning each layer.
3. ADD a few dashes of hot sauce; serve.
NUTRITION (per serving) 256 cal, 11 g pro, 18 g carb, 7 g fiber, 2 g sugars, 16 g fat, 3
g sat fat, 196 mg sodium
 Egg Tacos with Green Salad
SERVINGS: 2

¼ sm red onion
4 lg eggs + 2 lg egg whites
2 corn tortillas
Grated Cheddar cheese
Green salsa

1. THINLY slice onion.

2. WARM 2 tsp olive oil in a small skillet over
medium-low heat.
3. BEAT eggs and egg whites, season with
salt and pepper, and add to skillet. Cook,
stirring constantly, until softly scrambled,
about 4 minutes.
4. PLACE warmed corn tortillas on each of 2
plates. Spoon eggs onto tortillas, sprinkle on cheese, spoon on salsa, and top with
onion slices.
Middle Eastern Egg Flatbread
SERVINGS: 1 big appetite or 2 lighter ones

2 eggs
1 Japanese eggplant, thinly sliced
Za’atar Field Code Changed
1 whole-wheat naan
Parsley

1. PREHEAT the broiler to high.

2. BRING a small saucepan with 2½ inches of water to a boil. Add eggs and reduce
heat to a bare simmer. Cook 11 minutes, then run under cool water. Crack and peel,
then thinly slice. Line a rimmed baking sheet with foil, grease with olive oil, and place
eggplant on top. Sprinkle with salt and pepper and drizzle with olive oil. Broil 4 minutes,
until browned (watching it carefully to be sure it doesn’t burn).
4. FLIP eggplant, dust with za’atar, and broil for 2 minutes longer (again, watch
carefully), until tender and browned.
5. WARM 1 whole-wheat naan according to package directions. Layer on broiled
eggplant and egg; season with salt, pepper, and additional za'atar; and sprinkle with
parsley. Slice and serve.

NUTRITION (per serving) 260 cal, 11 g pro, 27 g carb, 5 g fiber, 3 g sugars, 12 g fat, 3
g sat fat, 590 mg sodium
 Quinoa Bowl with Shitake "Bacon"
SERVINGS: 2

5 oz shiitake mushrooms, sliced

½ c quinoa, thoroughly rinsed and drained
2 c baby spinach, lightly packed
2 lg eggs
Sriracha

1. PREHEAT oven to 400°F.

2. PLACE mushrooms on a foil-lined baking sheet. Drizzle with olive oil and season
generously with salt and pepper. Bake, stirring once or twice, until mushrooms are
crispy, about 25 minutes. Place quinoa in a small skillet over medium-high heat. Cook,
stirring constantly, until quinoa pops and smells fragrant, about 5 minutes. Add 1 cup
water and a generous pinch of salt; bring to a boil over high heat, cover, and reduce
heat to low. Cook until quinoa is tender, about 20 minutes.
4. REMOVE quinoa from heat, add spinach, and let stand, covered, for 3 minutes, until
spinach is wilted. Warm 2 tsp olive oil over medium heat in a medium nonstick skillet.
Crack in eggs, sprinkle with salt and pepper, and cook until whites are set but yolks are
still runny, about 3 minutes.
6. SPOON quinoa and spinach into 2 bowls, top with mushrooms, and slide fried eggs
on top. Drizzle with sriracha and serve.
NUTRITION (per serving) 320 cal, 14 g pro, 35 g carb, 6 g fiber, 4 g sugars, 14 g fat, 3
g sat fat, 700 mg sodium

Fig Andand Brie Omelet

SERVINGS: 1

2 lg eggs + 1 egg white

1 tsp unsalted butter
2 oz Brie, thinly sliced
1 Tbsp fig jam
1 c arugula, lightly packed

1. LIGHTLY beat eggs and egg white in a small bowl. Season with salt and pepper.
2. WARM butter in a small nonstick skillet over medium heat, and place Brie and fig jam
nearby.
3. PLACE arugula on a plate.
4. ADD beaten eggs to skillet and whisk briskly for 1 minute. Let cook undisturbed for
30 seconds, then, using a rubber spatula, push egg away from edges of pan, tilting so
runny egg fills in the gap, until egg is mostly set.
5. DOLLOP jam in the center of the omelet, distributing it towards one side, and arrange
cheese over jam. Flip one-half of the omelet over the over half. Slide omelet on top of
arugula.
NUTRITION (per serving) 420 cal, 29 g pro, 11 g carb, 2 g fiber, 8 g sugars, 28 g fat, 15
g sat fat, 880 mg sodium

Sweet Potato Egg Cups

When making these adorable cups you'll end up with a little extra sweet potato mash,
but it'll taste great reheated the next day, especially if you throw some toppings on it.
SERVINGS: 1

1 sm sweet potato
1 lg egg

1. PREHEAT oven to 350°F.

2. SCRUB sweet potato, prick all over with a fork, place on a glass baking dish, and
cover with a damp paper towel. Microwave on high about 10 minutes, checking halfway
through, until potato is tender when pierced with a skewer. Let cool slightly.
3. REMOVE potato from baking dish, mist dish with cooking spray, and slice sweet
potato in half lengthwise. Scarpe out center of sweet potato, leaving a half-inch border
around the skin intact, and season with salt and pepper.
4. CRACK 1 large egg inside. Season egg with salt and pepper, mist top with cooking
spray, place in baking dish, and bake about 20 minutes, until white is set.
5. SERVE as-is, or top with chopped bell peppers, ham, scallion, jalapeño, cheddar,
salsa, pesto, chives, etc.

NUTRITION (per serving) 120 cal, 7 g pro, 12 g carb, 2 g fiber, 4 g sugars, 5 g fat, 1.5 g
sat fat, 380 mg sodium

Smoked Salmon Mini Frittata

Pinkies up: These mini frittatas feel fancy. They're ridiculously easy, though, and they
taste just as great for lunch the next day.
SERVINGS: 3

4 lg eggs
¼ c milk
3 oz smoked salmon, chopped
¼ c chives, chopped
2 oz crumbled goat cheese

1. PREHEAT oven to 350°F. Mist 6 muffin cups with cooking spray.

2. WHISK together eggs, milk, and pepper in a medium bowl. Fold in salmon, chives,
and cheese.
3. DIVIDE between muffin cups; bake until cooked through, about 20 minutes. Let stand
3 minutes; serve.
NUTRITION (per serving) 250 cal, 30 g pro, 2 g carb, 0 g fiber, 2 g sugars, 14 g fat, 6 g sat fat,
190 mg sodium