Eggs in One Basket
By Debbie Koenig
When it comes to affordable, nutritious, easy-to-keep-on-hand ingredients, you’ll have a hard time finding anything that packs more punch than a dozen eggs. They cook quickly, they’re easy to customize for picky eaters (ahem, my son scrambles his own these days) and they offer limitless possibilities. Lately we’ve been doing some variation on breakfast-for-dinner almost weekly. Omelettes please my whole family when I’m too frazzled to plan anything, but I’ve also rounded up a bunch of options that showcase the humble egg’s versatility:
Fried Egg, Prosciutto, and Arugula Breakfast Toast (6 SmartPoints® value/serving) doesn’t need much explaining. I mean, come on.
Slow Cooker Cheese Grits and Greens with an Egg (8 SmartPoints value/serving) seems like the kind of thing a person would be very happy to come home to after a long day at work.
Shakshouka (3 SmartPoints value/serving) is a Middle Eastern dish, eggs cooked in a bath of stewed, spiced tomatoes. I first ate it in Israel, and it’s pretty mind-blowing.
Baked Eggs Italian-Style (7 SmartPoints value/servingworks from that same idea—eggs cooked in tomato sauce—but this one uses jarred marinara for an ultra-fast supper.
Southwest-Inspired Black Beans and Eggs (6 SmartPoints value/serving) is just begging for some warm corn tortillas to scoop with.
Kale and Bacon Frittata (4 SmartPoints value/serving) is a recipe I developed for the magazine a few years ago, and it’s still a fabulous light supper.
Steak and Egg Burrito (9 SmartPoints value/serving) seems hearty enough for even the most ravenous eater.
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