Sausage, Pepper and Spinach Whole 30 Egg Cups

Here’s another Whole 30 egg cups variation I made for a function with friends who are eating clean! We each made a dish for a potluck brunch and even us non-Whole 30 eaters left feeling full and satisfied. Unlike the other Whole 30 egg cups I made earlier this month, this version whisks the eggs…

Tomato & Red Pepper Egg Cups (Whole 30 approved)

It was a coworker’s birthday, so I wanted to make a festive breakfast snack, and 2 members of our team are participating in the Whole 30 diet. I raided my refrigerator for acceptable ingredients and came up with this simple egg cup variation, that was enjoyed by Whole30 colleagues and the rest of us alike!…

Eggs on Eggplant Slices

This was EGGScellent. Sorry, had to. But really, after a bit of prep work (see: pre-salting eggplant the night before), the cooking part of this recipe is too easy. And the result is a delicious, super healthy meal. Why pre-salt the eggplant? By using salt to expel moisture from the eggplant before cooking, you prevent…

Savory Tomato Waffle “Hash” with Eggs

I’ve made a lot of breakfasts with savory waffles, so this time I tried something new: using chopped-up plant-based tomato waffles like hashbrowns and frying an egg in them. Specifically, I used swapples, made by a local DC startup that makes amazing healthy frozen waffles, but you could try this with other thick, Belgian-style waffles,…

Savory, Veggie Waffles: Meet the Startup Changing the Breakfast Game

Note – this post originally appeared on meaghanwebster.com in 2016. After mutual Instagram-stalking seemingly brought us together by fate, I recently had the pleasure of meeting Rebecca Peress from SWAP, a D.C. startup that makes AMAZING savory waffles, called swapples. swapples swap the junk out of frozen waffles (like chemicals and articifial coloring) for vegetables, flavorful spices, and heart…

Stove-top Veggie Egg Skillet

A healthy mixture I threw in a pan together after traveling and craving nutrients, this colorful skillet helped jump-start my day during a very busy month. I definitely recommend recreating this with whatever vegetables you currently have, but it certainly was delicious to combine zucchini, tomato and sweet potato in this way. Tag me in…

Baked Eggs Sweet Potato Boats

This breakfast has been on my list since Meag’s Eggs began two years ago. I finally got around to it, after experimenting with sweet potato toast, and I don’t know how I waited this long because it was so tasty, relatively healthy, but also so filling! And this recipe only really requires two ingredients, so…

Eggs in Shell Pasta with Vodka Sauce

Featuring gluten-free chickpea pasta! (not required, but a good choice if you’re craving real pasta and can’t have it). I recently had the opportunity to try this chickpea-based pasta by Banza, and as someone who CAN have regular pasta, I can tell you that it was GOOD! But what isn’t good, smothered in cheesy vodka…

Poached Eggs On Sweet Potato Toast with Avocado and Goat Cheese

I don’t claim to be a health-food blog, but I feel so good after making this alternative-to-bread breakfast! I was inspired by the many delicious-looking sweet potato toasts fellow-blogger Skylar Allen makes (see her Instagram). While Skylar roasts hers in the oven, I, being impatient, grilled mine over the stove. It turned out so good,…

Sun-dried Tomato Waffle Egg Cups

This savory waffle breggfast has officially been added to my list of all-time favorites! I was inspired by a local D.C. startup called SWAP Foods that makes plant-based, gluten free AND paleo frozen waffles. (Here’s my interview with their founder when I first discovered swapples last year). These cups were such a delicious way to use them….