Very Easy Three-Step Egg Breakfast Recipes

For many of us, eggs have a special place in our daily breakfast routine. Whether it’s fried as an omelet or poached in tomato sauce, eggs are a healthy and delicious addition to your morning meal. And when you can make recipes like our Green Shakshuka with Spinach, Chard & Feta or our Mushroom Omelet in just three steps or less, you’ll choose these dishes again and again.

Easy Three-Step Egg Breakfast Recipes

Green Shakshuka with Spinach, Chard & Feta

The inspiration for this green shakshuka recipe comes from HaBasta, a popular restaurant on the edge of Carmel Market in Tel Aviv, where the shakshuka is packed with green chard and spinach and a little hot pepper provides just a touch of spice. Serve with pita or crusty bread to sop up the sauce for a quick dinner or for brunch.

Ingredients

• ⅓ cup extra-virgin olive oil

• 1 large onion, finely chopped

• 12 ounces chard, stemmed and chopped

• 12 ounces mature spinach, stemmed and chopped

• ½ cup dry white wine

• 1 small jalapeño or serrano pepper, thinly sliced

• 2 medium cloves garlic, very thinly sliced

• ¼ teaspoon kosher salt

• ¼ teaspoon ground pepper

Directions

1. Heat oil in a large skillet over medium heat. Add onion and cook, stirring often, until soft and translucent but not browned, 7 to 8 minutes. Add chard and spinach, a few handfuls at a time, and cook, stirring often, until wilted, about 5 minutes. Add wine, jalapeño (or serrano), garlic, salt and pepper; cook, stirring occasionally, until the wine is absorbed and the garlic softens, 2 to 4 minutes. Add broth and butter; cook, stirring, until the butter is melted and some of the liquid is absorbed, 1 to 2 minutes.

2. Crack eggs over the vegetables. Cover and cook over medium-low heat until the whites are set, 3 to 5 minutes. Remove from heat and sprinkle with cheese; cover and let stand for 2 minutes before serving.

Spinach & Mushroom Quiche

This healthy vegetarian quiche recipe is as simple as it gets. It's a quiche without the fussy crust! It's filled with sweet wild mushrooms and savory Gruyère cheese. Enjoy it for breakfast or brunch, or serve it with a light salad for lunch.

Ingredients

• 2 tablespoons extra-virgin olive oil

• 8 ounces sliced fresh mixed wild mushrooms such as cremini, shiitake, button and/or oyster mushrooms

• 1 ½ cups thinly sliced sweet onion

• 1 tablespoon thinly sliced garlic

• 5 ounces fresh baby spinach (about 8 cups), coarsely chopped

• 6 large eggs

• ¼ cup whole milk

• ¼ cup half-and-half

• 1 tablespoon Dijon mustard

Directions

1. Preheat oven to 375 degrees F. Coat a 9-inch pie pan with cooking spray; set aside.

2. Heat oil in a large nonstick skillet over medium-high heat; swirl to coat the pan. Add mushrooms; cook, stirring occasionally, until browned and tender, about 8 minutes. Add onion and garlic; cook, stirring often, until softened and tender, about 5 minutes. Add spinach; cook, tossing constantly, until wilted, 1 to 2 minutes. Remove from heat.

   MORGAN HUNT GLAZE (PHOTOGRAPHY), EMILY NABORS HALL (FOOD STYLING)

3. Whisk eggs, milk, half-and-half, mustard, thyme, salt and pepper in a medium bowl. Fold in the mushroom mixture and cheese. Spoon into the prepared pie pan. Bake until set and golden brown, about 30 minutes. Let stand for 10 minutes; slice. Garnish with thyme and serve.