Breakfast Recipes Made with Egg

1-Egg and Black Beans:

What do you need?

Green onions – 1/4 of a cup

Frying oil – 1 teaspoon

Garlic clove – 1 (chopped)

Canned black beans – 2 cups (rinse and drain)

Salsa – 3/4 cup

Lime – 1 tablespoon (fresh)

Cumin – 1 tablespoon (ground)

Butter – 1 tablespoon

Flour tortillas – 12 (warmed)

Cheese – 1/2 cup (shredded)

Eggs – 8 (beat them)

Fresh cilantro – 1/4 cup (chop) Guacamole – 1/2 cup


Heat up the oil in a pan. Cook the garlic and onion until they become soft. Add the cumin, salsa and beans then simmer; stirring occasionally until you have a mediumly thick mixture. Turn off the heat source then turn in the lime juice and cover.

Heat the butter, add the beaten eggs then pull across the pan as it begins to set to make curds. As you cook, fold, pull and lift until the content becomes thick and no water visible again.

Add equal amounts of the eggs cooked eggs and beans mixture in the warmed tortillas. Add guacamole, cheese and cilantro then serve when still warm.

2-Poached Eggs:

What do you need?

Eggs – 4 (do not beat)

Pepper and salt – just a pinch


Allow about 4 inches of water to gently simmer over a medium heat source. Break up eggs into a cup then gently turn into the water. Boil the eggs until the yokes begin to thicken and the egg whites set completely. Take the eggs away from the water and drain with paper towels. Sprinle the eggs with pepper and salt then serve.

3-Vegetable Egg Pops:

What do you need?

Celery – 1 (with stalk)

Carrots – 2 (peel then divide into 2 vertically)

Prepared dips (hummus, guacamole, ranch dressing, tzatziki sauce or any other dips) – 1/2 cup

Eggs – 6 (boiled and peeled)


Chop the carrots into tiny pieces. Chop celery stalk into pieces. Affix carrots or celery stalk into the larger end of each of the eggs. Dip the eggs into any of the preferred dips. You may garnish with black pepper if you wish.

4-French Toast:

What do you need?

Milk – 1/2 cup

Eggs – 14

Whole wheat or white wheat bread – 14 slices (a day-old bread is preferred)

Butter (if you wish to use it)


Preheat the oven. Whisk the eggs and milk together then divide the mixture into two. Turn half of the mixture in a baking pan. Place 7 slices of the bread in the pan and allow them absorb the egg mixture. Also repeat the same procedure with the other 7 slices of bread remaining and the other half of the eggs and milk mixture. File the bread on a baking sheet or sheets then bake in the preheated oven for about 6 – 7 minutes. Ensure that the baking sheets are properly greased to ensure that the products come out in good shapes. You may decide to bake until you the bread turn golden brown or until no more egg in its liquid form can be seen – this may take some additional 3 – 4 minutes. Serve and eat. If you intend to eat later, freeze it.