20 Ways To Prepare Eggs!

1. Classic Scrambled Eggs

Ingredients:                                              

• 4 pasture-raised eggs
• 2 tbsp organic grass-fed milk or cream (optional)
• Sea salt and pepper to taste
• 1 tbsp grass-fed butter

Instructions:

1. In a bowl, whisk together the eggs, milk, salt, and pepper until well blended.
2. Heat the butter in a non-stick skillet over medium heat until melted.
3. Pour the egg mixture into the skillet. Allow it to cook without stirring for about 30 seconds.
4. Gently stir with a spatula, pushing the eggs from the edges toward the center.
5. Cook until the eggs are softly set but still slightly runny (about 2-3 minutes).
6. Remove from heat and serve immediately.

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2. Egg and Spinach Breakfast Wrap

Ingredients:

• 2 pasture-raised eggs
• 1 cup fresh organic spinach
• 1 whole grain tortilla
• 1/4 avocado, sliced
• Salt and pepper to taste
• 1 tbsp organic olive oil

Instructions:

1. In a skillet, heat olive oil over medium heat. Add spinach and sauté until wilted (about 1-2 minutes).
2. In a bowl, whisk the eggs, then pour into the skillet with spinach. Season with salt and pepper.
3. Cook the eggs, stirring gently until cooked through (about 2-3 minutes).
4. Place the egg mixture on the tortilla, top with avocado slices, and roll up.
5. Cut in half and serve.

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3. Egg Muffins with Veggies

Ingredients:

• 6 pasture-raised eggs
• 1 cup chopped bell peppers
• 1/2 cup onions, diced
• 1/2 cup fresh tomatoes, diced
• 1/2 tsp sea salt
• 1/4 tsp pepper
• Olive oil cooking spray

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a muffin tin with cooking spray.
2. In a bowl, whisk the eggs, salt, and pepper.
3. Add chopped vegetables to the bowl and mix.
4. Pour the egg mixture evenly into the muffin tin (about 3/4 full).
5. Bake for 20-25 minutes, or until the eggs are set and lightly golden.
6. Allow to cool slightly before removing from the tin.

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4. Shakshuka

Ingredients:

• 2 tbsp organic olive oil
• 1 onion, chopped
• 2 bell peppers, chopped
• 3 cloves garlic, minced
• 1 can (15 oz) crushed tomatoes
• 4 pasture-raised eggs
• 1 tsp paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a skillet, heat olive oil over medium heat. Add onions and bell peppers; cook until soft (about 5 minutes).
2. Stir in garlic and paprika; cook for another minute.
3. Add crushed tomatoes, salt, and pepper. Simmer for 10 minutes.
4. Create small wells in the tomato mixture and crack an egg into each well.
5. Cover and cook for about 6-8 minutes, or until eggs are cooked to your liking.
6. Garnish with fresh parsley and serve.

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5. Egg Fried Rice

Ingredients:

• 2 cups cooked brown rice
• 2 pasture-raised eggs, beaten
• 1 cup mixed vegetables (carrots, peas, corn)
• 2 tbsp soy sauce or tamari
• 1 tbsp sesame oil
• 2 green onions, sliced

Instructions:

1. Heat sesame oil in a large skillet over medium-high heat.
2. Add mixed vegetables and sauté for 3-4 minutes.
3. Push the veggies to the side of the skillet; pour in the beaten eggs. Scramble until fully cooked.
4. Combine the rice with vegetables and eggs, and stir in soy sauce and green onions.
5. Cook for an additional 2 minutes, stirring until heated through. Serve hot.

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6. Baked Avocado Eggs

Ingredients:

• 2 ripe avocados
• 4 pasture-raised eggs
• Salt and pepper to taste
• Red pepper flakes (optional)
• Fresh herbs for garnish

Instructions:

1. Preheat your oven to 425°F (220°C).
2. Cut the avocados in half and remove the pit. Scoop out some flesh to create a slightly larger well.
3. Place avocado halves in a baking dish. Crack an egg into each half.
4. Season with salt, pepper, and red pepper flakes if using.
5. Bake for about 15-20 minutes, or until the egg is cooked to your liking.
6. Garnish with fresh herbs before serving.

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7. Egg and Quinoa Salad

Ingredients:

• 1/2 cup organic quinoa, rinsed
• 1 cup water
• 2 pasture-raised eggs
• 1 cup cherry tomatoes, halved
• 1/4 cucumber, diced
• 1/4 cup feta cheese (optional)
• 2 tbsp organic olive oil
• Salt and pepper to taste

Instructions:

1. In a saucepan, bring water to a boil, add quinoa, reduce to a simmer, and cover for about 15 minutes.
2. In a separate pot, boil eggs for 9-10 minutes, then transfer to ice water to cool.
3. Once quinoa is cooked, fluff it with a fork and let it cool.
4. In a bowl, combine quinoa, tomatoes, cucumber, feta, olive oil, salt, and pepper.
5. Peel and chop the boiled eggs, then gently toss them into the salad before serving.

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8. Zucchini and Egg Frittata

Ingredients:

• 6 pasture-raised eggs
• 1 large zucchini, thinly sliced
• 1/2 cup shredded cheese (optional)
• 1/2 onion, diced
• 2 tbsp organic olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add onion and zucchini; sauté until soft (about 5-7 minutes).
3. In a bowl, whisk the eggs, salt, and pepper. Pour over the sautéed veggies.
4. Sprinkle cheese on top if using.
5. Cook on the stove for 2-3 minutes until the edges set. Then transfer to the oven and bake for 15 minutes until fully set.
6. Allow to cool slightly, slice, and serve.

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9. Egg Salad with Greek Yogurt

Ingredients:

• 4 hard-boiled pasture-raised eggs
• 1/4 cup plain Greek yogurt
• 1 tbsp Dijon mustard
• 1 tbsp fresh dill, chopped
• Salt and pepper to taste
• Lettuce leaves for serving

Instructions:

1. Peel and chop the hard-boiled eggs.
2. In a bowl, combine Greek yogurt, mustard, dill, salt, and pepper.
3. Gently mix in the chopped eggs until well combined.
4. Serve on lettuce leaves or whole-grain bread.

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10. Cloud Eggs

Ingredients:

• 4 pasture-raised eggs
• Salt and pepper to taste
• 1/4 cup shredded grass-fed cheese (optional)
• Fresh organic herbs for garnish

Instructions:

1. Preheat the oven to 450°F (230°C) and line a baking sheet with parchment paper.
2. Separate the egg whites from yolks, placing whites in a bowl and yolks in small cups.
3. Beat the egg whites until stiff peaks form. Gently fold in cheese if using.
4. Spoon the egg whites onto the baking sheet to form nests, creating a well in the center.
5. Bake for 3-4 minutes, then carefully add the yolk to the center of each nest.
6. Return to the oven and bake for an additional 3-4 minutes. Season and serve.

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11. Vegetable Egg Drop Soup

Ingredients:

• 4 cups vegetable broth
• 2 pasture-raised eggs
• 1 cup mixed vegetables (carrots, peas, corn)
• 1 tsp soy sauce
• 1 tsp cornstarch (optional for thickening)
• 1 green onion, sliced

Instructions:

1. In a pot, heat vegetable broth and bring to a boil.
2. Add mixed vegetables and cook for about 5 minutes.
3. In a bowl, beat the eggs and gradually pour into the boiling soup while stirring.
4. If using, mix cornstarch with a little broth and stir into the soup until thickened.
5. Add soy sauce and top with sliced green onions before serving.

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12. Egg and Sweet Potato Hash

Ingredients:

• 1 large sweet potato, diced
• 4 pasture-raised eggs
• 1/2 onion, diced
• 1 bell pepper, diced
• 2 tbsp organic olive oil
• Salt and pepper to taste

Instructions:

1. In a skillet, heat olive oil over medium heat. Add sweet potato and cook for about 10 minutes, stirring occasionally.
2. Add onion and bell pepper; cook until all vegetables are tender (about 5-7 minutes).
3. Create four wells in the mixture and crack an egg into each well.
4. Cover and cook until eggs are set, about 5-7 minutes. Season and serve.

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13. Spinach and Feta Stuffed Omelet

Ingredients:

• 3 pasture-raised eggs
• 1 cup fresh organic spinach
• 1/4 cup crumbled feta cheese
• 1 tbsp organic olive oil
• Salt and pepper to taste

Instructions:

1. In a skillet, heat olive oil over medium heat and add spinach; sauté until wilted.
2. In a bowl, whisk the eggs, salt, and pepper.
3. Pour the egg mixture into the skillet and cook until slightly set (about 2-3 minutes).
4. Sprinkle feta over one half, fold the omelet, and cook until fully set (about 1-2 minutes). Serve hot.

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14. Egg and Vegetable Stir-Fry

Ingredients:

• 2 pasture-raised eggs
• 2 cups mixed vegetables (broccoli, bell peppers, carrots)
• 2 tbsp soy sauce or tamari
• 1 tbsp sesame oil
• 1/2 tsp ginger, minced

Instructions:

1. Heat sesame oil in a large skillet over medium-high heat.
2. Add vegetables and ginger, sauté for about 4-5 minutes.
3. Push the vegetables to one side; crack the eggs into the skillet and scramble.
4. Once the eggs are fully cooked, combine with vegetables and stir in soy sauce. Serve warm.

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15. Ratatouille with Poached Eggs

Ingredients:

• 1 eggplant, diced
• 1 zucchini, diced
• 1 bell pepper, diced
• 1 can (15 oz) crushed tomatoes
• 4 pasture-raised eggs
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. In a large skillet, heat olive oil over medium heat and sauté eggplant, zucchini, and bell pepper until soft (about 8 minutes).
2. Add crushed tomatoes, salt, and pepper; simmer for 10-15 minutes.
3. Make small wells in the mixture and crack an egg into each.
4. Cover and cook until eggs are poached to your liking (about 5-7 minutes).
5. Garnish with fresh basil before serving.

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16. Eggplant and Egg Bake

Ingredients:

• 1 large eggplant, sliced
• 4 pasture-raised eggs
• 1 cup marinara sauce
• 1/2 cup mozzarella cheese, shredded
• Salt and pepper to taste
• Olive oil

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Brush eggplant slices with olive oil, season with salt and pepper. Bake for 20 minutes until tender.
3. In a baking dish, layer eggplant slices, marinara sauce, and crack eggs on top.
4. Sprinkle cheese over the eggs and bake for an additional 15 minutes, or until eggs are cooked. Serve warm.

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17. Savory Oatmeal with Egg

Ingredients:

• 1 cup organic rolled oats
• 2 1/2 cups water or vegetable broth
• 2 pasture-raised eggs
• 1 cup sautéed vegetables (spinach, mushrooms)
• Salt and pepper to taste

Instructions:

1. In a pot, bring water/broth to a boil. Stir in oats, reduce heat, and simmer for 5-7 minutes.
2. In a separate pot, boil eggs for 6-8 minutes, then transfer to ice water to cool.
3. Once oatmeal is cooked, stir in sautéed vegetables, salt, and pepper.
4. Peel eggs, slice in half, and serve on top of oatmeal.

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18. Kale and Egg Breakfast Bowl

Ingredients:

• 2 cups chopped organic kale
• 2 pasture-raised eggs
• 1/4 avocado, sliced
• 1/4 cup cherry tomatoes, halved
• 1 tbsp organic olive oil
• Salt and pepper to taste

Instructions:

1. In a skillet, heat olive oil over medium heat. Add kale and sauté until wilted (about 3-4 minutes).
2. In another skillet, cook eggs to your liking (scrambled, fried, poached).
3. In a bowl, layer sautéed kale, egg, avocado, and cherry tomatoes.
4. Season with salt and pepper before serving.

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19. Spicy Egg and Bean Tacos

Ingredients:

• 4 pasture-raised eggs
• 1 can (15 oz) black beans, rinsed and drained
• 1 tsp cumin
• 1/4 tsp cayenne pepper
• 4 corn tortillas
• Salsa for serving

Instructions:

1. In a skillet, heat black beans over medium heat. Stir in cumin and cayenne, and cook for 5 minutes.
2. In a separate skillet, scramble the eggs to your desired consistency.
3. Serve eggs in warmed corn tortillas topped with seasoned black beans and salsa.

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20. Caprese Egg Bake

Ingredients:

• 6 pasture-raised eggs
• 1 cup cherry tomatoes, halved
• 1 cup fresh mozzarella balls
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste
• Olive oil

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a baking dish with olive oil.
2. In a bowl, whisk the eggs with salt and pepper. Pour into the baking dish.
3. Add cherry tomatoes and mozzarella on top of the egg mixture.
4. Bake for 20-25 minutes until the eggs are set.
5. Garnish with fresh basil before serving.

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These recipes make use of the nutritious qualities of pasture-raised eggs while incorporating a variety of healthy ingredients for balanced meals. Enjoy cooking!