4 Healthy Breakfast Ideas For Weight Loss With Eggs | Weight Loss Recipes
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If you’re trying to slim down, don’t skip breakfast! Research shows that regular breakfast eaters tend to be leaner and dieters are more successful at losing weight—and keeping it off—when they eat breakfast. Try one of these 4 healthy breakfast ideas for Weight Loss With Eggs.
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1 Avocado and Egg Breakfast 290 calories (1 serving)
2 hard-boiled eggs
1/2 avocado, diced
1 teaspoon parsley
salt and black pepper
Peel your hard-boiled eggs and transfer to a cutting board, and slice into quarters.
Combine your chopped eggs with the diced avocado and diced tomatoes in a bowl with salt and pepper. Top off with parsley or garnishes of your choice, and enjoy.
2 Quinoa With Avocado And Egg 270 calories (1 serving)
1/2 cup spinach, chopped
6 halved cherry tomatoes
1 teaspoon lemon juice
1/4 cup sliced avocado
1 teaspoon olive oil
1 large egg
1/8 teaspoon freshly ground black pepper
1/8 teaspoon salt
Bring quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 5 to 10 minutes. Set aside to cool.
Heat olive oil on a large nonstick skillet over medium. Add chopped spinach; cook 3 minutes or until wilted, stirring occasionally. Add tomatoes, salt pepper, and lemon juice; cook 2 minutes, remove from heat.
Place quinoa on a plate and top evenly with spinach mixture, Arrange avocado slices next to spinach mixture. Crack the egg, into the pan; cook 2 minutes. Cover and cook 1 minute or until whites are set. Top spinach mixture with the egg. Sprinkle evenly with pepper and hot sauce, if desired.
3 Egg With Tomato And Bell Peppers 310 calories (1 serving)
1 teaspoons olive oil
1/4 red onion
1/2 cup mix of red, yellow, and orange bell peppers
1 clove garlic, minced
1/2 large tomato
1 tbsp crumbled feta cheese
black pepper and salt to taste
1 teaspoon parsley
2 tbsp water
1. Heat oil in a large skillet on medium heat. Add garlic, onion, peppers, with 2 tbsp water and sauté until soft, about 5 minutes. Add tomatoes, salt and pepper and sauté until soft, about 3 minutes.
Make 2 small wells in the mixture. Crack an egg into each well and cover, cook for a further 3 to 5 mins or until the eggs have set.
Use a wide spatula and transfer 2 eggs with veggies to a plate. Sprinkle with feta cheese and parsley, and serve straight away, with crusty bread, if you like.
4 broccoli cauliflower Breakfast 170 calories (1 serving)
1 olive oil
1 cup cauliflower, cut into florets
1 cup broccoli, cut into florets
1 tablespoons extra-virgin olive oil
1 garlic glove
salt and pepper
3 cups of water
Bring broccoli, cauliflower, garlic and pinch of salt to a boil in a saucepan. Cover and cook 3 to 5 minutes longer or until vegetables are crisp-tender. Drain and place on a plate.
Crack the egg, into a pan; cook 2 minutes. Cover and cook 1 minute or until whites are set. Carefully slide your cooked egg on top of your veggies, sprinkle with salt and peper, and eat up.
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