Eggs in Bell Pepper Rings with Cherry Ketchup Hashbrowns and Spinach

I demonstrated this recipe LIVE with ‘Chups Condiments on their Facebook show, “Makin’ Stuff” this week! It’s an oldie but a goody – a breakfast from the early days of Meag’s Eggs that incorporates healthy veggies while filling you up! And it’s quick enough to make before work. ‘Chups is a local DC condiment company…

Naan Breakfast Pizzas with Sriracha Mayo, Zucchini & Squash

This fresh summery pizza is how I began my first free Sunday morning in nearly a month. It only takes 10 minutes to bake, and tasted amazing with sriracha mayo as the base! I’ll be sharing more tips for quick breakfasts like this one in the new Yolk Lover’s Guide, which you can sign up…

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…

Baked Eggs Pull-Apart Crostini

This week in, “what can I make with these five random ingredients,” comes a successful eggsperiment combining a leftover baguette and the produce currently in my refrigerator. I love when I get to take my time playing around with recipes like this on a Sunday! I asked what I should call this on Instagram, and…

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,…

Baked Eggs Caprese Cups

Why make eggs on toast when you can transform your bread into something cute and Italian-inspired? I had basil and tomatoes at home, and so this caprese variation was born. Try it and let me know what you think! Ingredients: 4 pieces of bread (I used white bread) 4 eggs 2 slices of deli-sliced mozzarella…

Spicy Spinach Eggs with Greek Yogurt

This recipe starts your day with a healthy kick of greens, and looks beautiful. I was inspired by this version from Bon Appetit mag (that is a little more involved) and adapted it into a quicker, possible-before-work meal. It’s great for weekend brunch, too, though – I hope you enjoy it! Ingredients: 2 eggs Olive oil…

Baked Eggs Ciabatta Rolls

Eggs nestled in a bed of Italian-style bread = match made in heaven. Inspired by Bon Appetit Magazine’s latest cover, wandering the bakery section of my grocery store I thought to myself, what can I put an egg on here? My eyes landed on these mini ciabatta rolls, and I was sold. Throw in the veggies…

Sriracha Mayo Breakfast Tacos

This combo came together Sims style: What can I make out of these 5 ingredients I need to use before they go bad? Thus, these vegetarian-friendly sriracha mayo tacos with tomato, salsa, avocado and soft-boiled eggs were born! I used Sir Kensington’s sriracha mayo as the base, but you can mix together sriracha and regular mayonnaise,…

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….

Spinach & Eggplant Breakfast Pita Pizzas

I recently discovered a South Indian-inspired eggplant spread made here in Washington, D.C. It’s perfect with eggs, pita bread, tortilla chips or toast — but my new favorite way to use it is as a sauce for breakfast pita pizzas! The spread is by Sasya Foods, a locally-based company making vegan and gluten free spreads that also happen…