Three Creative Eggless Breakfast Recipes to Tackle Rising Egg Prices

Three Creative Eggless Breakfast Recipes to Tackle Rising Egg Prices

Egg prices have surged recently, prompting many individuals to search for cost-effective alternatives. In response to this rising trend, registered dietitian Melanie Marcus, who serves as the nutrition, wellness, and communications manager at Dole Food Company in Charlotte, North Carolina, emphasizes the availability of simple, eggless breakfast options.

In her insights, Marcus highlights the fact that affordable ingredients such as tofu, flaxseed, canned chickpeas, and bananas are easily accessible in most grocery stores. Notably, cooking with these items doesn’t require advanced culinary skills.

She claims that not only are these eggless recipes economical, but they also align with healthy eating principles. The search for egg substitutes has become critical as prices continue to increase.

Delicious Eggless Recipe Ideas

To assist individuals facing steep egg prices, Marcus shares three straightforward eggless breakfast recipes that everyone can try.

1. Sweet Potato and Tofu Tacos

This flavorful dish combines sweet potatoes and tofu for a hearty breakfast taco experience.

Ingredients:

• 1 tablespoon avocado oil
• ½ large sweet potato, peeled and finely chopped
• 1 package (14 ounces) firm tofu, patted dry and chopped
• ½ medium red bell pepper, finely chopped
• ¼ cup hot sauce (plus more for serving)
• 12 (6-inch) thin white corn tortillas
• 1 jalapeño pepper, thinly sliced
• ½ cup roasted unsalted pepitas
• 2 limes, cut into wedges

Instructions:

1. Heat the avocado oil in a large skillet over medium heat.
2. Add the sweet potato; cover and cook for approximately 10 minutes or until golden brown and tender. Stir occasionally.
3. Incorporate the salad, tofu, and bell pepper; cover and cook for another 8 minutes or until the vegetables are tender, stirring as needed.
4. Stir in hot sauce and then remove from heat. This recipe yields approximately 6½ cups.
5. Warm the tortillas by stacking them on a microwave-safe plate between two damp paper towels. Heat in the microwave on high for 30 seconds or until warm.
6. Fill the tortillas with the sweet potato mixture and top with jalapeño and pepitas.
7. Serve with lime wedges and additional hot sauce.

2. Banana Pancake Bites

For a fun and tasty breakfast option, these pancake bites featuring bananas are a crowd favorite.

Ingredients:

• 1 cup protein pancake and waffle mix
• 2 tablespoons natural buttery spread with olive oil, melted
• 1 cup of bananas, peeled and cut crosswise into ½-inch pieces
• ¼ cup chopped mango
• 2 tablespoons raw cane sugar
• ¼ cup chopped strawberries
• Nonstick cooking spray

Instructions:

1. Preheat the oven to 300°F and line a rimmed baking pan with parchment paper.
2. In a small saucepan, heat the mango, 1 tablespoon of sugar, and ¼ cup of water to a simmer over medium heat. Reduce the heat and cook for about 4 minutes until the mango is very soft, stirring occasionally.
3. Blend the mango mixture until smooth and set aside.
4. In the same saucepan, repeat the process with the strawberries and remaining sugar.
5. In a medium bowl, whisk together the pancake mix, melted buttery spread, and ¾ cup of water.
6. Heat a large non-stick skillet over medium heat and spray it with cooking spray.
7. Dip the banana pieces in the batter and place them in the skillet, cooking for approximately 4 minutes or until they are golden brown on both sides. Flip once to ensure even cooking.
8. For a complete cook, stand the banana bites upright for an additional minute, turning them to achieve a golden color all around.
9. Transfer the finished bites to the prepared pan and keep them warm in the oven while cooking the remaining batch.
10. Serve these pancake bites with the mango and strawberry mixtures for a delightful dipping experience.

3. Flaxseed Banana Muffins

These hearty muffins combine the nutrition of flaxseeds and bananas for a satisfying treat.

Ingredients:

• 4 tablespoons ground flaxseed
• 4 tablespoons warm water
• 1 cup whole wheat flour
• ¾ cup white flour
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 2/3 cup 1% milk
• 1 tablespoon apple cider vinegar
• 1/3 cup maple syrup
• 1/3 cup neutral oil
• 1 teaspoon vanilla extract
• 1 cup mashed bananas
• ½ cup chocolate chips or other optional mix-ins

Instructions:

1. Begin by preheating the oven to 350°F. Prepare your muffin pan with paper liners or non-stick spray.
2. In a large bowl, mix all dry ingredients. In another bowl, whisk together all wet ingredients.
3. Gradually combine the dry ingredients with the wet ingredients until just mixed. Fold in any optional mix-ins.
4. Scoop the batter into the prepared muffin tin using an ice cream scoop for uniformity.
5. Top the muffins with optional mix-ins or toppings for added flair.
6. Bake them for approximately 20 minutes, checking with a toothpick for doneness.
7. Let the muffins cool on a wire rack. Store them in an airtight container in the refrigerator for up to a week.

These creative eggless recipes not only bring flavor and nutrition to breakfast but also provide budget-friendly solutions during a time of rising egg prices. By utilizing commonly found ingredients, anyone can prepare these delightful dishes with simplicity and ease.

These recipes, shared by dietitian Melanie Marcus, offer an excellent opportunity to reinvent breakfast without eggs while still enjoying delicious and health-conscious meals.