Six Eggs, Three Ways

Scrambled Eggs

Print Recipe
CourseBreakfast, Brunch
Servings3
Calories128kcal

Ingredients

  • 6 eggs
  • butter or cooking spray
  • salt
  • pepper

Instructions

  • Wash hands with soap and water.
  • Grease a non-stick skillet with butter or cooking spray.
  • Heat skillet over medium-high heat until bubbly.
  • Crack eggs into skillet. Using a wooden spoon or a spatula, gently stir the egg whites in a circular motion, scraping the bottom of the skillet.
  • Scramble cooked to your preferred hard- ness.
  • Season with salt and pepper. Enjoy!

Notes

Healthy Tip: Top scrambled eggs with salsa for some extra flavor and nutrients.
Nutrition Facts
Scrambled Eggs
Amount per 1 Serving
Calories
128
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
3
g
19
%
Cholesterol
 
327
mg
109
%
Sodium
 
222
mg
10
%
Carbohydrates
 
1
g
0
%
Sugar
 
1
g
1
%
Protein
 
11
g
22
%
Calcium
 
49
mg
5
%
Iron
 
2
mg
11
%
Potassium
 
121
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.

Boiled Eggs

Print Recipe
CourseBreakfast, Brunch
Servings3
Calories126kcal

Ingredients

  • 6 eggs
  • salt optional

Instructions

  • Wash hands with soap and water.
  • Fill a medium saucepan with water. Add the eggs, one at a time, using a spoon to slide them carefully into the water. Bring to a boil over medium-high heat.
  • Reduce heat to medium-low. Cook for 10-12 minutes.
  • Remove from heat and drain water. Let cool or add eggs to bowl filled with ice and water to stop cooking.
  • Peel eggs under lukewarm water. Enjoy with a little salt, if desired.

Notes

Use hard-boiled eggs in recipes, or enjoy as a protein packed snack or on-the-go breakfast. 
Nutrition Facts
Boiled Eggs
Amount per 1 Serving
Calories
126
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
3
g
19
%
Cholesterol
 
327
mg
109
%
Sodium
 
173
mg
8
%
Carbohydrates
 
1
g
0
%
Sugar
 
1
g
1
%
Protein
 
11
g
22
%
Calcium
 
49
mg
5
%
Iron
 
2
mg
11
%
Potassium
 
121
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.

Baked Eggs

Print Recipe
CourseBreakfast, Brunch
Servings3
Calories134kcal

Ingredients

  • 6 eggs
  • butter or cooking spray
  • 3 tbsp low-fat milk
  • salt
  • pepper

Instructions

  • Wash hands with soap and water.
  • Preheat oven to 325°F. Lightly grease a 6-cup muffin tin.
  • Crack one egg into each muffin tin cup. Spoon 1/2 Tablespoon milk over each.
  • Sprinkle with salt and pepper.
  • Bake until whites are set and yolks begin to thicken, about 10-12 minutes.
  • Serve immediately and enjoy!

Notes

Pair with whole grain toast or roasted potatoes and any fruit or veggies you have on hand for a well-rounded breakfast. 
Nutrition Facts
Baked Eggs
Amount per 1 Serving
Calories
134
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
3
g
19
%
Cholesterol
 
328
mg
109
%
Sodium
 
229
mg
10
%
Carbohydrates
 
1
g
0
%
Sugar
 
1
g
1
%
Protein
 
12
g
24
%
Calcium
 
68
mg
7
%
Iron
 
2
mg
11
%
Potassium
 
144
mg
4
%
* Percent Daily Values are based on a 2000 calorie diet.

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