6 Easy Egg Recipes That Will Blow Your Mind

From breakfast to desserts, eggs are that one vital, versatile ingredient you can’t do without. Scramble them together for a quick-fix breakfast or whisk them into your batter for a lovely baked cheesecake. There are a million ways to get cooking with eggs and we will show you how with these 5 easy egg recipes that will blow your mind!

1. Scrambled Eggs With Chorizo and Onions

Go fancy on your everyday breakfast with these chorizo and onion scrambled eggs! Start your day with this scrumptious meal for an egg-tastic morning.

Ingredients:

• 1 1/2 pounds of potatoes, halved if large
• 2 tablespoons of Healthy Alternatives Pure Olive Oil
• 2 ounces of cured chorizo, sliced
• 1 small onion, chopped
• 8 Healthy Alternatives Free Range Country Eggs
• kosher salt
• Healthy Alternatives Organic Black Pepper Whole 
• 1 teaspoon of fresh chives, chopped

  Ingredients:

  • Unsalted butter at room temperature, for the baking dish 
  • ¼ cup of Healthy Alternatives Organic Sugar, powdered plus more for baking dish
  • 1 cup of L’exclusif Chocolate Chips 
  • 1 Tsp. of pure vanilla extract 
  • 3 Healthy Alternatives Free Range Country Egg Yolks, lightly beaten plus 4 egg whites
  • ½ teaspoon of fresh lemon juice

  Ingredients:

  • Unsalted butter at room temperature, for the baking dish 
  • ¼ cup of Healthy Alternatives Organic Sugar, powdered plus more for baking dish
  • 1 cup of L’exclusif Chocolate Chips 
  • 1 Tsp. of pure vanilla extract 
  • 3 Healthy Alternatives Free Range Country Egg Yolks, lightly beaten plus 4 egg whites
  • ½ teaspoon of fresh lemon juice

  Instructions:

  1. Preheat the oven to 350 degrees. Lightly butter a 1 1/2-quart tall-sided baking dish. Coat it with sugar, tapping out the excess. Set this dish on a rimmed baking sheet.
  2. In a large heatproof bowl set over a pot of simmering water, combine the chocolate, vanilla, and 1/4 cup of water. Stir until the chocolate is melted and the mixture is smooth, about 10 minutes. Remove from the heat and let it cool to room temperature, about 20 minutes. 
  3. Stir in the egg yolks into the cooled chocolate mixture until it’s well combined. Set the souffle base aside. 
  4. In a large bowl, using an electric mixer, beat the egg whites and the lemon juice on medium-high until some soft peaks form, about 2 minutes. Gradually add the sugar and beat until stiff, glossy peaks form, about 5 minutes (do not overbeat). 
  5. In two additions, fold the egg-white mixture into the souffle base: With a rubber spatula, gently cut down through the center and lift up some base from the bottom of bowl. Turning the bowl, steadily continue to cut down and lift up the base until just combined. 
  6. Transfer the mixture to the dish, taking care not to get batter on the top edge of dish; smooth the top. Bake the souffle until it has puffed up and set, 30 to 35 minutes. (Do not open oven during first 25 minutes of baking.) Serve immediately.

  Ready to have some fun with eggs? Get your ingredients here.

  Want to add a double twist to these easy egg recipe? How about some double yolk eggs?

   

  Ingredients:

  • 4 tablespoons of Healthy Alternatives Pure Olive Oil 
  • 2 garlic cloves, sliced
  • 1 red chili pepper, sliced
  • 1/2 cup of fresh herbs, chopped 
  • 4 Healthy Alternatives Free Range Country Eggs 
  • 1/4 cup of parmesan cheese, grated

  Ingredients:

  • 4 tablespoons of Healthy Alternatives Pure Olive Oil 
  • 2 garlic cloves, sliced
  • 1 red chili pepper, sliced
  • 1/2 cup of fresh herbs, chopped 
  • 4 Healthy Alternatives Free Range Country Eggs 
  • 1/4 cup of parmesan cheese, grated

  Instructions:

  1. Cook the spaghetti according to the package directions; drain it and return it to the pot.                                       
  2. In a small saucepan, warm 3 tablespoons of the olive oil with the garlic and the red chili pepper, until the garlic begins to sizzle, 2 to 3 minutes. Add them to the pasta in the pot, along with the herbs, and toss to combine.       
  3. Meanwhile, heat the remaining tablespoon of oil in a large nonstick skillet over medium heat. Add the eggs and cook until the whites are set, 2 to 3 minutes. Serve the eggs on the spaghetti. Top with the Parmesan.

  6. Chocolate Souffle

  

  You can serve this scrumptious sweet treat at a grand party or a casual weekend dinner, that’s the beauty of this all-time favourite dessert! Though, they can seem intimidating to cook, but souffles are not that hard to crack! They get their signature height from stiffly beaten egg whites, with just one bite they can blow away your taste buds.

  Ingredients:

  • Unsalted butter at room temperature, for the baking dish 
  • ¼ cup of Healthy Alternatives Organic Sugar, powdered plus more for baking dish
  • 1 cup of L’exclusif Chocolate Chips 
  • 1 Tsp. of pure vanilla extract 
  • 3 Healthy Alternatives Free Range Country Egg Yolks, lightly beaten plus 4 egg whites
  • ½ teaspoon of fresh lemon juice

  Instructions:

  1. Preheat the oven to 350 degrees. Lightly butter a 1 1/2-quart tall-sided baking dish. Coat it with sugar, tapping out the excess. Set this dish on a rimmed baking sheet.
  2. In a large heatproof bowl set over a pot of simmering water, combine the chocolate, vanilla, and 1/4 cup of water. Stir until the chocolate is melted and the mixture is smooth, about 10 minutes. Remove from the heat and let it cool to room temperature, about 20 minutes. 
  3. Stir in the egg yolks into the cooled chocolate mixture until it’s well combined. Set the souffle base aside. 
  4. In a large bowl, using an electric mixer, beat the egg whites and the lemon juice on medium-high until some soft peaks form, about 2 minutes. Gradually add the sugar and beat until stiff, glossy peaks form, about 5 minutes (do not overbeat). 
  5. In two additions, fold the egg-white mixture into the souffle base: With a rubber spatula, gently cut down through the center and lift up some base from the bottom of bowl. Turning the bowl, steadily continue to cut down and lift up the base until just combined. 
  6. Transfer the mixture to the dish, taking care not to get batter on the top edge of dish; smooth the top. Bake the souffle until it has puffed up and set, 30 to 35 minutes. (Do not open oven during first 25 minutes of baking.) Serve immediately.

  Ready to have some fun with eggs? Get your ingredients here.

  Want to add a double twist to these easy egg recipe? How about some double yolk eggs?

   

  Ingredients:

  • 5 oz of shiitake mushrooms, sliced                                                                       
  • ½ cup ofHealthy Alternatives Peruvian White Quinoa, thoroughly  rinsed and drained                               
  • 2 cups of baby spinach, lightly packed                                                                 
  • 2 Healthy Alternatives Free Range Country Eggs                                           
  • Sriracha Sauce
    

  Ingredients:

  • 5 oz of shiitake mushrooms, sliced                                                                       
  • ½ cup ofHealthy Alternatives Peruvian White Quinoa, thoroughly  rinsed and drained                               
  • 2 cups of baby spinach, lightly packed                                                                 
  • 2 Healthy Alternatives Free Range Country Eggs                                           
  • Sriracha Sauce
    

  Instructions:

  1. Preheat the oven to 400°F.
  2. Place the mushrooms on a foil-lined baking sheet. Drizzle them with olive oil and season generously with salt and pepper. Bake, stirring once or twice, until the mushrooms are crispy, about 25 minutes.
  3. Place the quinoa in a small skillet over medium-high heat. Cook, stirring constantly until the quinoa pops and smells fragrant about 5 minutes. Add 1 cup of water and a generous pinch of salt; bring to a boil over high heat, cover, and reduce heat to low. Cook until the quinoa is tender, about 20 minutes.
  4. Remove the quinoa from heat, add the spinach, and let it stand, covered, for 3 minutes, until the spinach is wilted.
  5. Warm the 2 teaspoons of olive oil over medium heat in a medium nonstick skillet. Crack in the eggs, sprinkle them with salt and pepper, and cook until the egg whites are set but the yolks are still runny about 3 minutes.
  6. Spoon the quinoa and the spinach into 2 bowls, top with the mushrooms, and slide the fried eggs on top. Drizzle them with the sriracha sauce and serve.

   

  5. Spaghetti With Herbs, Chilies, and Eggs

  

  Add a sunny side up twist to your exotic Italian dinner! This savoury spaghetti bowl seasoned with herbs and chilies can help you beat those mid-week blues.

  Ingredients:

  • 4 tablespoons of Healthy Alternatives Pure Olive Oil 
  • 2 garlic cloves, sliced
  • 1 red chili pepper, sliced
  • 1/2 cup of fresh herbs, chopped 
  • 4 Healthy Alternatives Free Range Country Eggs 
  • 1/4 cup of parmesan cheese, grated

  Instructions:

  1. Cook the spaghetti according to the package directions; drain it and return it to the pot.                                       
  2. In a small saucepan, warm 3 tablespoons of the olive oil with the garlic and the red chili pepper, until the garlic begins to sizzle, 2 to 3 minutes. Add them to the pasta in the pot, along with the herbs, and toss to combine.       
  3. Meanwhile, heat the remaining tablespoon of oil in a large nonstick skillet over medium heat. Add the eggs and cook until the whites are set, 2 to 3 minutes. Serve the eggs on the spaghetti. Top with the Parmesan.

  6. Chocolate Souffle

  

  You can serve this scrumptious sweet treat at a grand party or a casual weekend dinner, that’s the beauty of this all-time favourite dessert! Though, they can seem intimidating to cook, but souffles are not that hard to crack! They get their signature height from stiffly beaten egg whites, with just one bite they can blow away your taste buds.

  Ingredients:

  • Unsalted butter at room temperature, for the baking dish 
  • ¼ cup of Healthy Alternatives Organic Sugar, powdered plus more for baking dish
  • 1 cup of L’exclusif Chocolate Chips 
  • 1 Tsp. of pure vanilla extract 
  • 3 Healthy Alternatives Free Range Country Egg Yolks, lightly beaten plus 4 egg whites
  • ½ teaspoon of fresh lemon juice

  Instructions:

  1. Preheat the oven to 350 degrees. Lightly butter a 1 1/2-quart tall-sided baking dish. Coat it with sugar, tapping out the excess. Set this dish on a rimmed baking sheet.
  2. In a large heatproof bowl set over a pot of simmering water, combine the chocolate, vanilla, and 1/4 cup of water. Stir until the chocolate is melted and the mixture is smooth, about 10 minutes. Remove from the heat and let it cool to room temperature, about 20 minutes. 
  3. Stir in the egg yolks into the cooled chocolate mixture until it’s well combined. Set the souffle base aside. 
  4. In a large bowl, using an electric mixer, beat the egg whites and the lemon juice on medium-high until some soft peaks form, about 2 minutes. Gradually add the sugar and beat until stiff, glossy peaks form, about 5 minutes (do not overbeat). 
  5. In two additions, fold the egg-white mixture into the souffle base: With a rubber spatula, gently cut down through the center and lift up some base from the bottom of bowl. Turning the bowl, steadily continue to cut down and lift up the base until just combined. 
  6. Transfer the mixture to the dish, taking care not to get batter on the top edge of dish; smooth the top. Bake the souffle until it has puffed up and set, 30 to 35 minutes. (Do not open oven during first 25 minutes of baking.) Serve immediately.

  Ready to have some fun with eggs? Get your ingredients here.

  Want to add a double twist to these easy egg recipe? How about some double yolk eggs?

   

  Ingredients:

  • 2 sweet potatoes                                                                                                       
  • 2 Healthy Alternatives Free Range Country Eggs                           
  • Chives, chopped
  • Bell peppers, chopped                                                     
  • Cheddar cheese, grated

  Ingredients:

  • 2 sweet potatoes                                                                                                       
  • 2 Healthy Alternatives Free Range Country Eggs                           
  • Chives, chopped
  • Bell peppers, chopped                                                     
  • Cheddar cheese, grated

  Instructions:

  1. Preheat the oven to 350°F.                                                                                       
  2. Scrub the sweet potatoes, prick them all over with a fork, place them on a glass baking dish, and cover them with a damp paper towel.                             
  3. Microwave them on high for about 10 minutes, checking them halfway through, until the potatoes are tender when pierced with a skewer. Let them cool slightly.                                                                                                       
  4. Remove the potatoes from baking dish, mist the dish with a cooking spray, and slice the sweet potato in half lengthwise. Scrape out the center of the potatoes, leaving a half-inch border around the skin intact, and season them with salt and pepper.                                                                                         
  5. Crack 1 large egg inside each potato. Season the egg with salt and pepper, mist the top with a cooking spray, place them in a baking dish, and bake for about 20 minutes, until the egg whites are set.           
  6. Serve as it is, or top them with the bell peppers, chives, cheddar or any other toppings you may like.

  4. Quinoa Bowl With Eggs & Shiitake Mushrooms

  

  For a light, refreshing and healthy lunch, try this 5-ingredient quinoa bowl. The crispy, roasted shiitake mushrooms paired with the gooey texture of the eggs are a marvel to bite into.

  Ingredients:

  • 5 oz of shiitake mushrooms, sliced                                                                       
  • ½ cup ofHealthy Alternatives Peruvian White Quinoa, thoroughly  rinsed and drained                               
  • 2 cups of baby spinach, lightly packed                                                                 
  • 2 Healthy Alternatives Free Range Country Eggs                                           
  • Sriracha Sauce
    

  Instructions:

  1. Preheat the oven to 400°F.
  2. Place the mushrooms on a foil-lined baking sheet. Drizzle them with olive oil and season generously with salt and pepper. Bake, stirring once or twice, until the mushrooms are crispy, about 25 minutes.
  3. Place the quinoa in a small skillet over medium-high heat. Cook, stirring constantly until the quinoa pops and smells fragrant about 5 minutes. Add 1 cup of water and a generous pinch of salt; bring to a boil over high heat, cover, and reduce heat to low. Cook until the quinoa is tender, about 20 minutes.
  4. Remove the quinoa from heat, add the spinach, and let it stand, covered, for 3 minutes, until the spinach is wilted.
  5. Warm the 2 teaspoons of olive oil over medium heat in a medium nonstick skillet. Crack in the eggs, sprinkle them with salt and pepper, and cook until the egg whites are set but the yolks are still runny about 3 minutes.
  6. Spoon the quinoa and the spinach into 2 bowls, top with the mushrooms, and slide the fried eggs on top. Drizzle them with the sriracha sauce and serve.

   

  5. Spaghetti With Herbs, Chilies, and Eggs

  

  Add a sunny side up twist to your exotic Italian dinner! This savoury spaghetti bowl seasoned with herbs and chilies can help you beat those mid-week blues.

  Ingredients:

  • 4 tablespoons of Healthy Alternatives Pure Olive Oil 
  • 2 garlic cloves, sliced
  • 1 red chili pepper, sliced
  • 1/2 cup of fresh herbs, chopped 
  • 4 Healthy Alternatives Free Range Country Eggs 
  • 1/4 cup of parmesan cheese, grated

  Instructions:

  1. Cook the spaghetti according to the package directions; drain it and return it to the pot.                                       
  2. In a small saucepan, warm 3 tablespoons of the olive oil with the garlic and the red chili pepper, until the garlic begins to sizzle, 2 to 3 minutes. Add them to the pasta in the pot, along with the herbs, and toss to combine.       
  3. Meanwhile, heat the remaining tablespoon of oil in a large nonstick skillet over medium heat. Add the eggs and cook until the whites are set, 2 to 3 minutes. Serve the eggs on the spaghetti. Top with the Parmesan.

  6. Chocolate Souffle

  

  You can serve this scrumptious sweet treat at a grand party or a casual weekend dinner, that’s the beauty of this all-time favourite dessert! Though, they can seem intimidating to cook, but souffles are not that hard to crack! They get their signature height from stiffly beaten egg whites, with just one bite they can blow away your taste buds.

  Ingredients:

  • Unsalted butter at room temperature, for the baking dish 
  • ¼ cup of Healthy Alternatives Organic Sugar, powdered plus more for baking dish
  • 1 cup of L’exclusif Chocolate Chips 
  • 1 Tsp. of pure vanilla extract 
  • 3 Healthy Alternatives Free Range Country Egg Yolks, lightly beaten plus 4 egg whites
  • ½ teaspoon of fresh lemon juice

  Instructions:

  1. Preheat the oven to 350 degrees. Lightly butter a 1 1/2-quart tall-sided baking dish. Coat it with sugar, tapping out the excess. Set this dish on a rimmed baking sheet.
  2. In a large heatproof bowl set over a pot of simmering water, combine the chocolate, vanilla, and 1/4 cup of water. Stir until the chocolate is melted and the mixture is smooth, about 10 minutes. Remove from the heat and let it cool to room temperature, about 20 minutes. 
  3. Stir in the egg yolks into the cooled chocolate mixture until it’s well combined. Set the souffle base aside. 
  4. In a large bowl, using an electric mixer, beat the egg whites and the lemon juice on medium-high until some soft peaks form, about 2 minutes. Gradually add the sugar and beat until stiff, glossy peaks form, about 5 minutes (do not overbeat). 
  5. In two additions, fold the egg-white mixture into the souffle base: With a rubber spatula, gently cut down through the center and lift up some base from the bottom of bowl. Turning the bowl, steadily continue to cut down and lift up the base until just combined. 
  6. Transfer the mixture to the dish, taking care not to get batter on the top edge of dish; smooth the top. Bake the souffle until it has puffed up and set, 30 to 35 minutes. (Do not open oven during first 25 minutes of baking.) Serve immediately.

  Ready to have some fun with eggs? Get your ingredients here.

  Want to add a double twist to these easy egg recipe? How about some double yolk eggs?

   

  Ingredients:

  • 4 Healthy Alternatives Free Range Country Eggs                                           
  • ¼ cup of milk                                                                                                             
  •  3 oz of smoked salmon, chopped                                                                             
  • ¼ cup of chives, chopped                                                                                         
  • 2 oz of goat cheese, crumbled

  Ingredients:

  • 4 Healthy Alternatives Free Range Country Eggs                                           
  • ¼ cup of milk                                                                                                             
  •  3 oz of smoked salmon, chopped                                                                             
  • ¼ cup of chives, chopped                                                                                         
  • 2 oz of goat cheese, crumbled

  Instructions:

  1. Preheat the oven to 350°F. Mist the 6 muffin cups with a cooking spray.   
  2. Whisk together the eggs, the milk, and the pepper in a medium bowl. Fold in the salmon, the chives, and the cheese.               
  3. Divide this mixture between the muffin cups; bake them until they are cooked through, about 20 minutes. Let them stand for 3 minutes; serve.

  3. Sweet Potato Egg Cups

  

  These adorable sweet potato cups will certainly be your saviour on the days when you have nothing but a few random ingredients in your pantry. All you need are sweet potatoes, eggs and any other toppings you may prefer like chopped bell peppers, ham, jalapeños, cheddar, salsa, pesto, chives, etc.

  Ingredients:

  • 2 sweet potatoes                                                                                                       
  • 2 Healthy Alternatives Free Range Country Eggs                           
  • Chives, chopped
  • Bell peppers, chopped                                                     
  • Cheddar cheese, grated

  Instructions:

  1. Preheat the oven to 350°F.                                                                                       
  2. Scrub the sweet potatoes, prick them all over with a fork, place them on a glass baking dish, and cover them with a damp paper towel.                             
  3. Microwave them on high for about 10 minutes, checking them halfway through, until the potatoes are tender when pierced with a skewer. Let them cool slightly.                                                                                                       
  4. Remove the potatoes from baking dish, mist the dish with a cooking spray, and slice the sweet potato in half lengthwise. Scrape out the center of the potatoes, leaving a half-inch border around the skin intact, and season them with salt and pepper.                                                                                         
  5. Crack 1 large egg inside each potato. Season the egg with salt and pepper, mist the top with a cooking spray, place them in a baking dish, and bake for about 20 minutes, until the egg whites are set.           
  6. Serve as it is, or top them with the bell peppers, chives, cheddar or any other toppings you may like.

  4. Quinoa Bowl With Eggs & Shiitake Mushrooms

  

  For a light, refreshing and healthy lunch, try this 5-ingredient quinoa bowl. The crispy, roasted shiitake mushrooms paired with the gooey texture of the eggs are a marvel to bite into.

  Ingredients:

  • 5 oz of shiitake mushrooms, sliced                                                                       
  • ½ cup ofHealthy Alternatives Peruvian White Quinoa, thoroughly  rinsed and drained                               
  • 2 cups of baby spinach, lightly packed                                                                 
  • 2 Healthy Alternatives Free Range Country Eggs                                           
  • Sriracha Sauce
    

  Instructions:

  1. Preheat the oven to 400°F.
  2. Place the mushrooms on a foil-lined baking sheet. Drizzle them with olive oil and season generously with salt and pepper. Bake, stirring once or twice, until the mushrooms are crispy, about 25 minutes.
  3. Place the quinoa in a small skillet over medium-high heat. Cook, stirring constantly until the quinoa pops and smells fragrant about 5 minutes. Add 1 cup of water and a generous pinch of salt; bring to a boil over high heat, cover, and reduce heat to low. Cook until the quinoa is tender, about 20 minutes.
  4. Remove the quinoa from heat, add the spinach, and let it stand, covered, for 3 minutes, until the spinach is wilted.
  5. Warm the 2 teaspoons of olive oil over medium heat in a medium nonstick skillet. Crack in the eggs, sprinkle them with salt and pepper, and cook until the egg whites are set but the yolks are still runny about 3 minutes.
  6. Spoon the quinoa and the spinach into 2 bowls, top with the mushrooms, and slide the fried eggs on top. Drizzle them with the sriracha sauce and serve.

   

  5. Spaghetti With Herbs, Chilies, and Eggs

  

  Add a sunny side up twist to your exotic Italian dinner! This savoury spaghetti bowl seasoned with herbs and chilies can help you beat those mid-week blues.

  Ingredients:

  • 4 tablespoons of Healthy Alternatives Pure Olive Oil 
  • 2 garlic cloves, sliced
  • 1 red chili pepper, sliced
  • 1/2 cup of fresh herbs, chopped 
  • 4 Healthy Alternatives Free Range Country Eggs 
  • 1/4 cup of parmesan cheese, grated

  Instructions:

  1. Cook the spaghetti according to the package directions; drain it and return it to the pot.                                       
  2. In a small saucepan, warm 3 tablespoons of the olive oil with the garlic and the red chili pepper, until the garlic begins to sizzle, 2 to 3 minutes. Add them to the pasta in the pot, along with the herbs, and toss to combine.       
  3. Meanwhile, heat the remaining tablespoon of oil in a large nonstick skillet over medium heat. Add the eggs and cook until the whites are set, 2 to 3 minutes. Serve the eggs on the spaghetti. Top with the Parmesan.

  6. Chocolate Souffle

  

  You can serve this scrumptious sweet treat at a grand party or a casual weekend dinner, that’s the beauty of this all-time favourite dessert! Though, they can seem intimidating to cook, but souffles are not that hard to crack! They get their signature height from stiffly beaten egg whites, with just one bite they can blow away your taste buds.

  Ingredients:

  • Unsalted butter at room temperature, for the baking dish 
  • ¼ cup of Healthy Alternatives Organic Sugar, powdered plus more for baking dish
  • 1 cup of L’exclusif Chocolate Chips 
  • 1 Tsp. of pure vanilla extract 
  • 3 Healthy Alternatives Free Range Country Egg Yolks, lightly beaten plus 4 egg whites
  • ½ teaspoon of fresh lemon juice

  Instructions:

  1. Preheat the oven to 350 degrees. Lightly butter a 1 1/2-quart tall-sided baking dish. Coat it with sugar, tapping out the excess. Set this dish on a rimmed baking sheet.
  2. In a large heatproof bowl set over a pot of simmering water, combine the chocolate, vanilla, and 1/4 cup of water. Stir until the chocolate is melted and the mixture is smooth, about 10 minutes. Remove from the heat and let it cool to room temperature, about 20 minutes. 
  3. Stir in the egg yolks into the cooled chocolate mixture until it’s well combined. Set the souffle base aside. 
  4. In a large bowl, using an electric mixer, beat the egg whites and the lemon juice on medium-high until some soft peaks form, about 2 minutes. Gradually add the sugar and beat until stiff, glossy peaks form, about 5 minutes (do not overbeat). 
  5. In two additions, fold the egg-white mixture into the souffle base: With a rubber spatula, gently cut down through the center and lift up some base from the bottom of bowl. Turning the bowl, steadily continue to cut down and lift up the base until just combined. 
  6. Transfer the mixture to the dish, taking care not to get batter on the top edge of dish; smooth the top. Bake the souffle until it has puffed up and set, 30 to 35 minutes. (Do not open oven during first 25 minutes of baking.) Serve immediately.

  Ready to have some fun with eggs? Get your ingredients here.

  Want to add a double twist to these easy egg recipe? How about some double yolk eggs?

   

Instructions:

1. Heat the oven to 425° F. On a rimmed baking sheet, toss the potatoes with the oil; season with ½ teaspoon of salt and ¼ teaspoon of pepper. Roast them until they turn golden and tender, 40 to 45 minutes.
   
2. Meanwhile, in a large nonstick skillet, cook the chorizo and the onion over medium heat until the onion is soft, 5 to 6 minutes.
3. In a medium bowl, beat the eggs with  ¼ teaspoon of salt and pepper each. Add to the skillet and cook, stirring, until they are set but still soft, 2 to 3 minutes. Sprinkle it with the chives and serve with the potatoes.

2. Smoked Salmon Mini Frittata

These smoked salmon and eggs mini frittatas are packed with oodles of deliciousness! Super easy to whip up, they taste great as a quick grab and go meal as well.

Ingredients:

• 4 Healthy Alternatives Free Range Country Eggs                                           
• ¼ cup of milk                                                                                                             
•  3 oz of smoked salmon, chopped                                                                             
• ¼ cup of chives, chopped                                                                                         
• 2 oz of goat cheese, crumbled

Instructions:

1. Preheat the oven to 350°F. Mist the 6 muffin cups with a cooking spray.   
2. Whisk together the eggs, the milk, and the pepper in a medium bowl. Fold in the salmon, the chives, and the cheese.               
3. Divide this mixture between the muffin cups; bake them until they are cooked through, about 20 minutes. Let them stand for 3 minutes; serve.

3. Sweet Potato Egg Cups

These adorable sweet potato cups will certainly be your saviour on the days when you have nothing but a few random ingredients in your pantry. All you need are sweet potatoes, eggs and any other toppings you may prefer like chopped bell peppers, ham, jalapeños, cheddar, salsa, pesto, chives, etc.

Ingredients:

• 2 sweet potatoes                                                                                                       
• 2 Healthy Alternatives Free Range Country Eggs                           
• Chives, chopped
• Bell peppers, chopped                                                     
• Cheddar cheese, grated

Instructions:

1. Preheat the oven to 350°F.                                                                                       
2. Scrub the sweet potatoes, prick them all over with a fork, place them on a glass baking dish, and cover them with a damp paper towel.                             
3. Microwave them on high for about 10 minutes, checking them halfway through, until the potatoes are tender when pierced with a skewer. Let them cool slightly.                                                                                                       
4. Remove the potatoes from baking dish, mist the dish with a cooking spray, and slice the sweet potato in half lengthwise. Scrape out the center of the potatoes, leaving a half-inch border around the skin intact, and season them with salt and pepper.                                                                                         
5. Crack 1 large egg inside each potato. Season the egg with salt and pepper, mist the top with a cooking spray, place them in a baking dish, and bake for about 20 minutes, until the egg whites are set.           
6. Serve as it is, or top them with the bell peppers, chives, cheddar or any other toppings you may like.

4. Quinoa Bowl With Eggs & Shiitake Mushrooms

For a light, refreshing and healthy lunch, try this 5-ingredient quinoa bowl. The crispy, roasted shiitake mushrooms paired with the gooey texture of the eggs are a marvel to bite into.

Ingredients:

• 5 oz of shiitake mushrooms, sliced                                                                       
• ½ cup ofHealthy Alternatives Peruvian White Quinoa, thoroughly  rinsed and drained                               
• 2 cups of baby spinach, lightly packed                                                                 
• 2 Healthy Alternatives Free Range Country Eggs                                           
• Sriracha Sauce
  

Instructions:

1. Preheat the oven to 400°F.
2. Place the mushrooms on a foil-lined baking sheet. Drizzle them with olive oil and season generously with salt and pepper. Bake, stirring once or twice, until the mushrooms are crispy, about 25 minutes.
3. Place the quinoa in a small skillet over medium-high heat. Cook, stirring constantly until the quinoa pops and smells fragrant about 5 minutes. Add 1 cup of water and a generous pinch of salt; bring to a boil over high heat, cover, and reduce heat to low. Cook until the quinoa is tender, about 20 minutes.
4. Remove the quinoa from heat, add the spinach, and let it stand, covered, for 3 minutes, until the spinach is wilted.
5. Warm the 2 teaspoons of olive oil over medium heat in a medium nonstick skillet. Crack in the eggs, sprinkle them with salt and pepper, and cook until the egg whites are set but the yolks are still runny about 3 minutes.
6. Spoon the quinoa and the spinach into 2 bowls, top with the mushrooms, and slide the fried eggs on top. Drizzle them with the sriracha sauce and serve.

5. Spaghetti With Herbs, Chilies, and Eggs

Add a sunny side up twist to your exotic Italian dinner! This savoury spaghetti bowl seasoned with herbs and chilies can help you beat those mid-week blues.

Ingredients:

• 4 tablespoons of Healthy Alternatives Pure Olive Oil 
• 2 garlic cloves, sliced
• 1 red chili pepper, sliced
• 1/2 cup of fresh herbs, chopped 
• 4 Healthy Alternatives Free Range Country Eggs 
• 1/4 cup of parmesan cheese, grated

Instructions:

1. Cook the spaghetti according to the package directions; drain it and return it to the pot.                                       
2. In a small saucepan, warm 3 tablespoons of the olive oil with the garlic and the red chili pepper, until the garlic begins to sizzle, 2 to 3 minutes. Add them to the pasta in the pot, along with the herbs, and toss to combine.       
3. Meanwhile, heat the remaining tablespoon of oil in a large nonstick skillet over medium heat. Add the eggs and cook until the whites are set, 2 to 3 minutes. Serve the eggs on the spaghetti. Top with the Parmesan.

6. Chocolate Souffle

You can serve this scrumptious sweet treat at a grand party or a casual weekend dinner, that’s the beauty of this all-time favourite dessert! Though, they can seem intimidating to cook, but souffles are not that hard to crack! They get their signature height from stiffly beaten egg whites, with just one bite they can blow away your taste buds.

Ingredients:

• Unsalted butter at room temperature, for the baking dish 
• ¼ cup of Healthy Alternatives Organic Sugar, powdered plus more for baking dish
• 1 cup of L’exclusif Chocolate Chips 
• 1 Tsp. of pure vanilla extract 
• 3 Healthy Alternatives Free Range Country Egg Yolks, lightly beaten plus 4 egg whites
• ½ teaspoon of fresh lemon juice

Instructions:

1. Preheat the oven to 350 degrees. Lightly butter a 1 1/2-quart tall-sided baking dish. Coat it with sugar, tapping out the excess. Set this dish on a rimmed baking sheet.
2. In a large heatproof bowl set over a pot of simmering water, combine the chocolate, vanilla, and 1/4 cup of water. Stir until the chocolate is melted and the mixture is smooth, about 10 minutes. Remove from the heat and let it cool to room temperature, about 20 minutes. 
3. Stir in the egg yolks into the cooled chocolate mixture until it’s well combined. Set the souffle base aside. 
4. In a large bowl, using an electric mixer, beat the egg whites and the lemon juice on medium-high until some soft peaks form, about 2 minutes. Gradually add the sugar and beat until stiff, glossy peaks form, about 5 minutes (do not overbeat). 
5. In two additions, fold the egg-white mixture into the souffle base: With a rubber spatula, gently cut down through the center and lift up some base from the bottom of bowl. Turning the bowl, steadily continue to cut down and lift up the base until just combined. 
6. Transfer the mixture to the dish, taking care not to get batter on the top edge of dish; smooth the top. Bake the souffle until it has puffed up and set, 30 to 35 minutes. (Do not open oven during first 25 minutes of baking.) Serve immediately.

Ready to have some fun with eggs? Get your ingredients here.

Want to add a double twist to these easy egg recipe? How about some double yolk eggs?