5 Farm Fresh Egg Recipes to Help you Fall Back in Love With Breakfast
As the weather continues to cool down and the days grow shorter, fall is the perfect time to savor mornings and reignite your passion for a delicious breakfast. While the summer months tempt us to sleep in and stay up late, fall beckons us to rise early and soak up as much daylight as possible with earlier sunsets looming on the horizon. Though there is a debate over the classic “breakfast is the most important meal of the day” claim, there is no denying that having the time and space to curate a tasty and nutritious breakfast sets the tone for the day ahead.
Eggs are one of the best sources of protein available to humans and the perfect ingredient to focus on as we settle into our autumn routine. If possible, always try to buy organic and cage-free eggs. However, if you can snag some farm-fresh eggs from your local farmers market, definitely go for those. Not only are they often the healthiest, but they are also the tastiest! Here are 5 farm-fresh egg recipes that are sure to help you fall back in love with breakfast this fall.
Butternut Squash and Goat Cheese Frittata
The frittata is an incredibly simple yet divinely delicious breakfast option that is relatively quick and easy to make. Start by peeling and chopping butternut squash into cubes as you preheat your oven to 425 degrees. Next, combine eggs and milk into a bowl and whisk until blended nicely, adding salt and pepper as you whisk. Then, combine cheese with the egg mixture and set aside. Coat a skillet pan in olive oil and sauté cubed butternut squash for about 8 minutes; transfer the squash to a baking pan and coat with the egg and cheese mixture. Sprinkle crumbled goat cheese on top and bake for about 14 minutes. Once the frittata is cooked, take it out of the oven to cool and sprinkle with some red chili flakes.
- 4 eggs
- 1/4 cup milk
- ½ cup freshly grated Parmesan
- ½ tbsp. extra-virgin olive oil
- 1 cup of butternut squash peeled and chopped into cubes
- 2 tbsp. of crumbled goat cheese
- ¼ tbsp. of salt and pepper
- Sprinkle of red chili flakes
Sweet Potato Hash and Fried Egg
There is just something about a good sweet potato hash that makes you feel right at home. Begin prepping this breakfast favorite by chopping sweet potato, onion, and red bell pepper into thin squares. After they are chopped, boil some water and add 2 teaspoons of white vinegar, along with some salt. Then, add in potatoes. Boil until they are at desired tenderness. Next, put a cast-iron skillet on the stove and sauté your onions and peppers, adding the potatoes once they are ready. Sprinkle garlic powder, salt, and pepper over the hash. Then, make two small wells for the eggs and crack them into their spots, but avoid breaking the yolk. Bake the hash for about 12 minutes at 400 degrees and enjoy!
- 1 chopped sweet potato
- ½ chopped red bell pepper
- ½ chopped onion
- 2 tbsp. of extra virgin olive oil
- 2 tbsp. white wine vinegar
- 1 tsp. kosher salt
- 1 tsp. of garlic powder
- 2 eggs
Originating from Tunisia, shakshuka is a savory and filling breakfast that is perfect for that chilly fall weather. Though it may seem intimidating, it is a consistent and easy dish once mastered. First, chop onion and bell pepper, then add to a sauté pan to cook until the onion becomes translucent. Next, chop your garlic very thinly and throw it in the pan along with paprika, cumin, chili powder, and some salt and pepper. Now for the good part: Add the entire can of whole peeled tomatoes to your pan and cook until the tomatoes have broken down into a sauce. Once this is complete, bring the heat down to a simmer. Add three wells for the eggs and crack an egg into each one. Cover your pan with a lid and cook for about 5 minutes. Sprinkle with some cilantro and pair with fresh sourdough or pita bread.
- 2 tbsp. olive oil
- ½ onion, diced
- ½ red bell pepper, seeded and diced
- 2 garlic cloves, finely chopped
- 1 tsp. paprika
- ¼ tsp. cumin
- ¼ tsp. chili powder
- 1 14 oz. can whole peeled tomatoes
- 3 large eggs
- ½ tsp. salt and pepper
- 1/4 cup of fresh chopped cilantro
Broccoli and Cheese Egg Muffins
Whether you’re a busy mom with kids or you’re a single gal in need of a quick and easy breakfast, these broccoli and cheese egg muffins will become your new morning go-to. In a large bowl, combine eggs, milk, chopped broccoli, cheddar cheese, garlic powder, salt, and pepper; whisk until the eggs and milk are thoroughly mixed. Pour mixture into the desired number of holes in a nonstick muffin pan. Bake for 20 to 22 minutes at 350 degrees and save the rest in your fridge for later in the week.
- 12 eggs
- ½ cup chopped onion
- ½ cup chopped green bell pepper, or to taste
- ½ tsp. salt
- ¼ tsp. ground black pepper
- ¼ tsp. garlic powder
- ½ cup shredded cheddar cheese
Spicy Scramble and Avocado Toast
Sometimes we crave the classics but with a little extra kick. That’s when this addictive spicy scramble and avocado toast recipe comes in handy! Start by cracking eggs into a bowl and adding milk, whisking until creamy. Then, mince jalapeño and add it to the mix, along with the spices. Next, melt your butter on a skillet and add your scramble. As it cooks, toast the bread and slice and smash the avocado, dressing the toast to your liking. Once eggs are done, add them on top of your toast and sprinkle with some more salt, pepper, and a dash of paprika. If you like things extra spicy, drizzle some of your favorite hot sauce on top to start your day off with a bang.
- 4 eggs
- ½ cup of milk
- 2 tbsp. of butter
- ½ tbsp. garlic powder
- ½ jalapeño or other fresh chili, stemmed, seeded, and minced
- ½ tsp. of salt and pepper
- ¼ tsp. of paprika
- 1 avocado, smashed
- Sliced sourdough