Eggxtra Breakfast Ideas

By Cody Frank

Need some ideas to spice up your breakfast eggs? Look no further, FlyGyal.

Shakshouka

  • 4 eggs
  • 1 cup jarred tomato sauce
  • 2 bell peppers (any color), chopped
  • 1/2 a yellow onion, chopped
  • 3 cloves garlic, minced
  • 1/8 teaspoon red pepper flakes
  • 2 Tablespoons olive oil
  • 1/4 cup chives or parsley, minced
  • Salt and pepper

For 3 minutes heat olive oil over medium and add garlic, onions and red pepper flakes, in a large cast iron skillet. Cook until you smell it but do not let it get brown. Add the bell peppers & cook for around 5 minutes until soft. Add tomato sauce & simmer for 15 minutes. Create 4 small holes in the sauce and crack an egg into each (suggestion: crack the eggs into small bowls & then pour them into the holes ). Cover the skillet and cook until the whites are just set, about 5 minutes. Sprinkle with chives & eat!

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Above photo via OnSugar.

Mini Frittata Cups with Spinach, Parmesan and Garlic

(These mini cups can be made in advance and frozen in an air-tight container for up to 3 months.)

  • 3 eggs
  • 2 cups baby spinach leaves
  • 2 cloves garlic, minced
  • 1/4 cup freshly grated Parmesan cheese
  • 2 Tablespoons olive oil
  • Salt and pepper

Preheat your oven to 350° & grease a 12-cup mini muffin pan with a slick of olive or vegetable oil. In a sauté pan, cook garlic until it’s aromatic for around 3 minutes over medium heat. Add spinach & a pinch of salt. Cook for ~ 4 minutes until the spinach is limp. Put the spinach mixture in a large bowl (use a wooden spoon to prevent excess cooking liquid from going into the bowl) & cheese & eggs. Whisk & place in prepared muffin pan. Bake for 15 minutes or until firm. Remove from pan and let the cups cool on a baking rack.

Enjoy these egglicious breakfasts!

Thank you to SELF and several friends for the above information.

Cover photo via moviewriternyu.
SHOP FLYGYAL
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