8 Recipes That Make Egg-cellent Breakfasts
Eggs are a great way to start your morning. World’s Healthiest Foods says that eggs are a high-quality source of protein, are full of omega-3s, and are nutrient dense. For people who are looking for a breakfast that will keep them full and power them through their morning routine, eggs are a great choice. For people watching their cholesterol, eggs should be eaten sparingly, but as WebMD points out, even the American Heart Association has given people the green light for eggs if they limit their intake to one per day. So get ready to scramble and bake, because we’ve got eight egg breakfast recipes you need to wake and make.
1. Bacon and Cheddar Omelette
Feed the family this weekend with Williams-Sonoma’s cheesy omelette, which has a satisfyingly crunchy element from the crispy cooked bacon bits. You should be able to serve six with this omelette, but it may make more or less depending on how large you cut the omelette wedges.
- 12 eggs
- ⅓ cup water
- 3 tablespoons unsalted butter
- 4 green onions, thinly sliced diagonally
- 1 or 2 pinches of salt
- 1 cup grated cheddar cheese
- 8 ounces bacon, cooked until crispy and roughly chopped
Directions: In a bowl, lightly whisk the eggs and water until blended. Set aside. In a large nonstick fry pan over medium heat, melt 1 tablespoon of the butter. Add the green onions and sauté until soft, 2-3 minutes. Transfer to a bowl.
In the same pan, melt the remaining 2 tablespoons butter and swirl in the pan until it foams. When the foam subsides, add the eggs and season with salt. Using a spatula, quickly and lightly stir the eggs in a small circular motion until most of the liquid has cooked off but the eggs are not completely solidified, 7-10 minutes. Sprinkle the cheese, bacon, and green onions across half the omelette.
Holding the handle of the pan in one hand and a serving platter in the other hand, tip the pan forward, toward the platter. Slide the filled half of the omelette onto the platter, then invert the pan to fold the omelette in half. Cut into wedges and serve immediately.