Ingredients Needed

• avocado oil spray or olive oil spray
• 16 ounces ground pork or see suggestions under “Substitutions & Variations” for other ground meat options
• salt to taste
• 12 ounces coleslaw mix (4 1/2 cups)
• 16 ounces frozen riced cauliflower or fresh (4 1/2 cups)
• 1/3 cup coconut aminos or tamari sauce or soy sauce
• 1 tablespoon minced (finely chopped) fresh ginger or 1 tsp ground ginger
• 4 garlic cloves
• 1/2 cup fresh or frozen shelled edamame (optional) for the texture, protein, and crunch

What is Coleslaw Mix?

This recipe is made with a bag of coleslaw mix to make it fast and easy! You’ll find this mix in the produce department at just about any grocery store.

Look for a mix of pre-shredded green and red cabbage and matchstick carrots. The coleslaw mix shouldn’t include a dressing packet, but if it does toss the dressing. You only need the veggies.

Coleslaw mix is great to use for stir fry, making slaw for tacos, and egg roll bowls.

What is Riced Cauliflower?

Riced cauliflower is simply cauliflower that’s been chopped finely until coarse, resembling “rice.” You’ll find cauliflower rice in the freezer section and sometimes the fresh produce department. I buy the frozen option from Costco.

The riced cauliflower adds extra veggies and “heartiness” to this recipe. It also makes the recipe naturally low carb.

You may also make your own riced cauliflower by pulsing cauliflower florets in a food processor until they resemble coarse “rice.” See how I do this in my cauliflower fried rice recipe.

How to Make This Recipe

Step 1: Saute the Ground Pork

• Spritz a large skillet with oil. This will prevent the meat from sticking to the bottom of the skillet.
• Over medium-high heat, on the stove-top, heat the skillet.
• Once hot, add the ground pork.
• Sprinkle the pork with salt (1-2 generous pinches of salt) and saute for 5 minutes, or until almost cooked through (almost all pink is gone).

Step 2: Add Riced Cauliflower

• Add the riced cauliflower and add a pinch of salt, again, stir to combine with the pork.
• Continue to saute for 5 minutes, stirring every couple of minutes to prevent sticking to bottom of the skillet.

Step 3: Add The Rest of The Ingredients

• Add the coleslaw mix to the skillet, along with a pinch of salt, then add the minced ginger and garlic. Stir to combine all the ingredients.
• Add the coconut aminos and continue to saute, stirring often, until the cabbage wilts down (about 4-5 minutes).
• Add the edamame and cook for another 2 minutes.
• Taste and add more salt, if needed. The amount of salt added will depend on the coconut aminos or soy sauce used and your taste preference.

Step 4: Serve

• Spoon into bowls (or on plates). Serve as-is.
• Or, serve on top of cooked brown rice or white rice (make the rice in the Instant Pot), cooked ramen or soba noodles, or spooned into butter or bibb lettuce for lettuce wraps.
• Add any toppings desired (see below).

Topping Ideas

Enjoy this easy recipe spooned into bowls or a plate and enjoy with or without toppings. If you want to add toppings, here are a few of my favorites…

• Chopped Radishes: I love to use radishes for a crunchy topping (how to store & use fresh radishes). Chop the radishes, sprinkle with salt, and sprinkle over each bowl.
• Chopped Cilantro: Sprinkle chopped cilantro over the top. (How to store and use fresh cilantro.)
• Sliced Green Onions: Add sliced green onions over top.
• Sesame Seeds: Sprinkle sesame seeds over top.
• Hot Sauce: Add a drizzle of your favorite hot sauce for extra flavor.
• Hardboiled Egg: If you have hardboiled eggs from meal prep in your fridge, cut a hardboiled egg in half and add to the bowl. Sprinkle with salt and sesame seeds, and, if desired, hot sauce.
• Fried Egg: Top the bowl with a fried egg. The jammy, runny yolk pairs perfectly when cut with the bowl ingredients.

How to Store & Reheat 

• Store the leftovers in an airtight container in the fridge for up to 4 days.
• Reheat the leftovers in the microwave for 1-2 minutes or on the stove-top in a greased skillet until warm (3-5 minutes).

How to Meal Prep

Not only does this recipe make a quick and healthy dinner, it’s also great to prep in advance and enjoy for lunch or dinner throughout the week.

• Prepare the recipe as provided.
• After cooking, spoon into individual meal prep containers.
• Reheat in the microwave for an easy lunch or dinner.

For school lunch, reheat the egg roll bowl ingredients, then spoon into thermos for a hot lunch. Here’s how to pack a hot lunch and more easy meal ideas.

What to Serve With This Egg Roll Bowl Recipe?

Enjoy this delicious recipe as-is for a main dish, or add a side.

• Rice: Add rice on the side. Cook white or brown rice in the instant Pot while you prepare the recipe.
• Noodles: Serve with ramen or soba noodles, which you can cook while the egg roll ingredients are being prepared in the skillet.
• Lettuce Wraps: Spoon the cooked unstuffed egg roll ingredients into butter or bibb lettuce to make lettuce wraps.
• Side Salad: Add a green salad with homemade dressing on the side.
• Fruit: Add your favorite seasonal fruit on the side, like oranges, pineapple, apples, grapes. Or a mixed berry salad.

If you love this recipe, you’ll also love my hot & delicious chai latte, iced chai latte, turmeric latte, homemade hot cocoa, and pumpkin spice latte.

We just spent two weeks in India (Delhi, Jaipur, Agra) and enjoyed A LOT of chai.

In India, masala chai is made with tea, sugar, warm spices, and milk and served in either small paper cups or terra cotta cups. This was the best part about India: endless chai on every corner!

Years ago, I created my famous homemade chai latte recipe.

I wanted to see how my American version (which is based on the Starbucks chai concentrate) compared to authentic Indian chai.

The verdict: My recipe is spot on in terms of spices and flavor. Chai, in India, is served sweet with a spicy side due to the spices which are boiled with a bit of water and milk and then strained.

In India, no chai syrup or pre-made mixes are used. That’s only an American local coffee shop or Starbucks chai latte thing. And let’s be honest, the mixes don’t always taste the best.

In the past, I’ve shared how to make an iced chai tea latte and my version of a hot Starbucks chai tea latte. Btw, chai means tea. So it’s just a “chai latte.”

Today, I’ll show you how to make the foundation for both an iced and hot chai latte: my homemade chai concentrate recipe.

Ingredients Needed

• 2 cups water
• 2 black tea bags like English breakfast, OR 4 grams of loose-leaf tea leaves
• 2 whole cloves or 1/4 teaspoon ground cloves
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground cardamom
• 1/2 tsp ground nutmeg
• 1/2 tsp ground allspice
• 2 TB pure maple syrup or honey

Equipment Needed

• 1 medium saucepan for boiling the spices and tea
• fine mesh sieve for straining the spices from the concentrate

How to Make Homemade Chai Concentrate

Step 1: Bring the water and spices to a boil.

In a small saucepan, bring the water and spices to a boil. Whisk the spices in the water. Once the water boils, turn off the heat and allow the spices to steep in the water for 5 minutes.

Step 2: Add tea bags and steep for 5 minutes.

After 5 minutes, turn the heat back on and add the black tea bags and maple syrup. Return to a slight boil (the goal is a hot liquid for steeping). Once boiling, turn off the heat. Steep the tea bags in the water and spices for 5 minutes.

Step 3: Strain the tea and spices

Remove the tea bags and strain the tea through a fine mesh strainer.

Step 4: Store the concentrate

Place the concentrate in a storage jar with a lid (I use a glass mason jar). The homemade concentrate, full of so much flavor, is ready to use or store for later! I’ll show you how to use this concentrate below.

Video Tutorial For Concentrate and Latte

How to Make a Hot Chai Latte With This Concentrate

To make a hot chai latte, you’ll need milk. Use any dairy milk (whole milk, skim milk, etc.) or a plant-based milk (almond milk, cashew milk, oat milk, or coconut milk).

With your milk and concentrate, here’s how to make a latte, step-by-step…

• Step 1: In a small saucepan, bring milk, maple syrup, and a pinch of cinnamon to a slight boil (the sides of the milk will begin to bubble), stirring often. Once the sides of the milk begin to bubble, remove the pan from heat.
• Step 2: Using an immersion blender, blend the milk until it’s frothy. Alternatively, use a fork to vigorously whisk and froth the milk.
• Step 3: Pour 1/2 cup chai concentrate into a mug. Slowly pour in the frothed milk. Sprinkle the top with an extra pinch of cinnamon, if desired.
• Step 4: Serve warm.

How to Make an Iced Chai Latte With This Concentrate

To make an iced chai latte, you’ll need your choice of milk (plant-based or dairy) and ice cubes. The chai concentrate should be fully cooled (and chilled in the fridge).

With your milk, ice, and concentrate, here’s how to make an iced latte, step-by-step…

• Step 1: Fill an 8-ounce drinking glass with ice cubes.
• Step 2: Pour 1/2 cup of the chilled concentrate over the ice cubes. I recommend using a small strainer, positioned over the glass, to pour the chilled concentrate through the strainer and into the glass. As the concentrate chills, some of the spices (that weren’t filtered out when making the concentrate) and sweetener can clump together, so the strainer will catch this.
• Step 3: Add 1/3 cup of cold milk of choice (dairy milk or dairy-free milk) to the concentrate: vanilla or plain almond milk, coconut milk, or whole milk, etc.
• Serve cold.

How many lattes can you make this concentrate?

• This recipe makes 2 cups of concentrate.
• You’ll use 1/2 cup of homemade chai concentrate at a time to make a latte.
• You can make up to 4 lattes with this 2 cups of concentrate.
• The recipe can easily be doubled or tripled if you want to make more lattes.

How to Store & Reheat 

• Store the chai concentrate (once fully cool), in the fridge for up to 2 weeks.
• Reheat the chai concentrate in the microwave or a saucepan on the stove-top. Then warm the milk and make a hot latte. Or, use the cold concentrate to make an iced latte.

If you love this recipe, you’ll also like these easy breakfast meals: make-ahead breakfast burritos, omelet cups, baked oatmeal with blueberries, chocolate protein yogurt, and protein overnight oats.

Ingredients Needed to Make a Basic Scrambled Egg Sandwich

• 1 tablespoon butter or ghee use vegan butter or grease a pan with oil for dairy-free
• 2 large eggs per person, per sandwich
• salt
• pepper
• 2 slices of bread per person, per sandwich: sourdough sandwich bread, Ezekiel english muffin, bagel, einkorn bread, hamburger bun, kaiser roll, whole wheat bread, white bread slices, or a brioche bun.

Equipment Needed

• 1 toaster for toasting the bread
• 1 large or medium size skillet for cooking the eggs
• 1 rubber spatula for cooking the eggs
• Aluminum foil or parchment paper if meal prepping the sandwiches
• Food storage bag, like a gallon-size Ziploc bag, if meal prepping the sandwiches and storing in the fridge or freezer

Use Sunny Side Up Eggs Instead: Sub out the scrambled eggs for a sunny side up egg (or two sunny side up eggs) with a runny yolk for a different variation. How to make the best sunny side up eggs.

How to Make Breakfast Sandwiches

Before you begin, gather all your ingredients as the sandwich comes together very quickly.

Step 1: Toast the Bread

To start, toast your bread of choice in a toaster.

No toaster for the bread? No problem. Before cooking the eggs in the skillet, spritz the skillet with cooking oil (I use this avocado oil spray), then add the bread of choice and cook on both sides for 1-2 minutes until toasted. 

Step 2: Make the Best Fluffy Scrambled Eggs

• Over medium-low heat, melt 1 tablespoon of butter in a medium-size frying pan.
• In a small bowl, crack the eggs, add a pinch of salt and pepper.
• Vigorously whisk the eggs. Add the egg mixture to the melted butter and hot skillet, let set for a few seconds, then use a silicone or rubber spatula to bring the eggs up and over (see video below for how to cook flufy scrambled eggs).
• Once the eggs are glossy, fluffy, and resemble soft curds, remove from heat.

Adding Cheese: If you want cheese on your sandwich, immeadiately add a slice of cheese or shredded cheese on top of the eggs, once finished cooking. The heat from the eggs will create the perfect melted cheese over the small curds of eggs.

Step 3: Assemble the Sandwich

• Remove the bread from the toaster.
• Add Toppings and Eggs: Place any desired toppings on one slice of the bread/bun: arugula, avocado, pickled onions, meat of choice, etc. Then place eggs on top.
• Add Sauce: If you’re enjoying the sandwich right away and want to add any sauces, like mayo, pesto, etc. spoon and spread the sauce on the other slice of bread/bun. Place this slice of bread over the eggs.

How to Perfectly Cook Scrambled Eggs Video

Here’s how to make the best scrambled eggs.

Simple Tips for Meal Prep Success

For busy mornings, I make a breakfast sandwich the night before, wrap in parchment paper or foil, and store in the fridge. The next morning, unwrap and reheat for a few seconds in the microwave.

You may also make multiple sandwiches on the weekend and store in the fridge or freezer for an easy breakfast all week.

• Batch Cook Eggs: I’ve cooked up to 12 eggs at a time (for this breakfast burrito recipe). Just use enough butter and a large enough skillet. Or, cook up to 12 eggs at one time using the sheet pan cooking method. Then, spoon the eggs on the bread/buns of choice.
• Best Bread for Meal Prep Sandwiches: A soft sandwich bread isn’t the best option for make-ahead egg sandwiches. I use english muffins. I love Ezekiel brand, which are healthy (easier to digest) and have great fiber. English muffins are heartier and will hold up to the eggs without getting soggy.
• Wait to Add Cheese: Place a slice (or sprinkle) of cheese directly on the bread, then add the eggs on top. You don’t want the cheese to melt until you reheat the sandwich later on.
• Cool Before Storing: Allow meal-prep sandwiches to cool (just a few minutes), then wrap each sandwich in parchment paper or foil. You don’t want the heat from the eggs to create condensation when wrapped.

How to Store & Reheat

• Store, wrapped, in the fridge for up to 5 days.
• Store, wrapped, in the freezer for up to 1 month.
• To reheat from the fridge, unwrap the sandwich and place in the microwave for a few seconds (30-60 seconds). If you want a warmer sandwich, flip over and heat for another 30-60 seconds. Add additional toppings desired: sauce, tomato, avocado, arugula, etc. And enjoy!
• To reheat from frozen, it’s best to thaw a sandwich overnight in the fridge. Unwrap and microwave for 30-60 seconds. If you want a warmer sandwich, flip over and heat for another 30-60 seconds. Add additional toppings desired: sauce, tomato, avocado, arugula, etc. And enjoy!
• Oven Method: Reheat at 350F on a sheet pan for about 10 minutes, until warmed through. Or use a toaster oven. An air fryer would also work, just reduce the cook time. After reheating, add any toppings and enjoy!

What to Serve With Egg Sandwiches

Serve the sandwiches alone, or pair with extra protein (like yogurt or cottage cheese) or a carb (like oatmeal, sweet potato hash, or fruit). Try these favorite sides…

• Cottage Cheese (I love Good Culture brand)
• Chocolate Protein Yogurt
• Healthy Yogurt Bowls
• Protein Overnight Oats
• Baked Oatmeal with Blueberries
• Baked Oatmeal Cups
• Seasonal Fruit: berries, grapefruit, orange, kiwi, etc.
• Sweet Potato and Sausage Hash

Ingredients Needed

To make this homemade recipe, you’ll need a few pantry and fridge ingredients. I keep these ingredients stocked in my capsule kitchen at all times, so it’s easy to whip up this easy hot chocolate recipe whenever the craving hits!

• 4 cups your favorite type of milk: whole milk, coconut milk, almond milk, cashew milk, or oat milk
• 1/3 cup pure maple syrup (or more to taste)
• 1/3 cup unsweetened cocoa powder or raw cacao powder
• 1 1/2 teaspoons pure vanilla extract
• pinch of salt

Equipment Needed

• Medium saucepan or Dutch oven for warming the ingredients
• Whisk for whisking the ingredients and creating a smooth drink

How to Make Hot Chocolate With Cocoa Powder Step By Step

Step 1: Add Ingredients to a Saucepan

Pour the milk into a Dutch oven or saucepan, followed by the remaining ingredients: maple syrup, cacao powder, vanilla, and salt. Whisk the ingredients. The cocoa powder won’t fully dissolve in the milk just yet.

Step 2: Warm the Ingredients on the Stove-Top

Warm the mixture over medium heat on the stove-top, whisking every couple of minutes to fully dissolve the cocoa powder in the milk. Once fully dissolved and warm, turn off the heat. 

Step 3: Serve

Spoon the hot chocolate into mugs. Enjoy warm on a cold day (or whenever you have the urge for a warm drink).

Additional Flavor Suggestions

Change up the flavor of this recipe with one of these easy additions…

Peppermint extract: Add a splash of peppermint extract for a minty twist.
Cinnamon: Start with 1/2 teaspoon, then taste and adjust from there. You could also add in ground cloves or nutmeg or cardamom, all of which are warming spices and pair well with chocolate.
Pinch of Cayenne: If you want a spicy twist, add a pinch of cayenne. Taste and adjust according to your heat preference.
Chocolate Chips: Add actual chocolate chips to increase the richness of the drink. Add up to 1/4 cup of dark chocolate chips, bittersweet chocolate chips, or milk chocolate chips to the milk mixture. This will make the drink very chocolatey and rich.

Topping Ideas

Of course, the best part about hot chocolate is the toppings. Here are a few ideas…

How to Store and Reheat Leftovers

If you happen to have leftover hot chocolate, allow the leftovers to fully cool. Ladle the leftovers into a storage jar with a lid (or a mug and use plastic wrap to cover) and store in the fridge for up 1 day, then reheat in the microwave or stove-top.

Serving Ideas

• For Breakfast: The kids love hot chocolate with breakfast during the cooler months. It’s a special treat on the weekend when mornings are slower. Serve the hot cocoa with almond-oat pancakes, sheet pan einkorn pancakes, sausage and egg casserole, or scrambled eggs.
• With Christmas Cookies: There’s nothing better than classic Christmas cookies and hot cocoa on cold nights! My favorites: einkorn sugar cookies, Grandma’s famous buckeyes, einkorn chocolate chip cookies, and almond flour chocolate chips cookies.

Ingredients Needed

This recipe is inspired by a traditional masala chai, with a rich, warm flavor, but modified to use simple and inexpensive pantry ingredients that are common in American homes: tea bags, chai spices, and milk. Here’s what you need.

For the Chai Concentrate:

• 2 cups water
• 2 black tea bags (like English breakfast) or 4 grams of loose-leaf tea leaves
• 2 whole cloves
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground cardamom
• 1/2 tsp ground nutmeg
• 1/2 tsp ground allspice
• 2 TB pure maple syrup

To Make a Latte:

• 1/2 cup chai tea concentrate from the recipe above
• 3/4 cup whole milk or dairy-free milk: coconut milk, almond milk, oat milk
• 1 TB pure maple syrup or honey
• pinch ground cinnamon

Tools Needed

• small saucepan
• fine mesh strainer
• immersion blender or fork for making frothed milk

Step 3: Combine the Frothed Milk and Chai Concentrate

Pour 1/2 cup of the hot chai concentrate into a mug. Then slowly pour in the frothed milk. Sprinkle the top of the chai tea latte with an extra pinch of cinnamon, if desired.

Variation 2: Dirty Chai Latte

A dirty chai tea latte is made with a shot of espresso. Regular coffee just doesn’t have the same rich flavor and creaminess as espresso, but in a pinch you could use about 2 tablespoons of regular coffee (or up to 1/4 cup). Add 1 shot of espresso to a mug, then 1/2 cup chai concentrate, followed by the frothed milk.

Variation 3: Pumpkin Spice Chai

I love my homemade pumpkin spice latte, and recently decided to add pumpkin puree to this chai recipe. So GOOD! Warm 1-2 tablespoons pumpkin puree (not pumpkin pie filling) with the milk and maple syrup. Then froth the hot milk mixture with an immersion blender or fork. Add the pumpkin milk to the chai concentrate for a pumpkin-flavored chai that beats Starbucks any day.

I know making an omelette at home can feel intimidating. After today, you’re going to be an omelette pro! I’ll share how to easily make the most perfect omelette every time. It’s all about the technique!

An omelette is just one of 16 different ways to prepare eggs. Add this recipe to your regular breakfast rotation to keep breakfast meals fresh and exciting.

Ingredients

This recipe makes enough for 1 serving. If you want to increase the serving sizes, I suggest making multiple omelettes, one at a time. Adding too many eggs to an omelette results in a mess that’s hard to work with.

Step-By-Step Instructions

Along with step-by-step instructions, I’ve included an omelette video tutorial (below in the printable recipe section) for a visual of how to cook and fold the eggs.

Step 1: Cook Spinach

Add 1 teaspoon of oil to a 9 or 10 inch skillet over medium heat on the stove top. Alternatively, use a cooking spray.

Once hot, add the fresh spinach leaves to the skillet. Sprinkle with a pinch of salt. Stir the spinach as it wilts. Once wilted (will take about 60 seconds to cook down and wilt), remove to a serving plate.

Step 2: Crack and Whisk Eggs

Crack 2 eggs in a medium bowl. Add a pinch or two of salt and a couple turns of the pepper grinder (a pinch or two of ground pepper). Vigorously whisk eggs until air bubbles form (about 30 seconds).

Step 3: Melt Butter and Add Eggs

Add 1 tablespoon butter to the skillet. Melt the butter over medium-high heat.

Once melted, reduce to medium-low heat and pour the egg mixture into the skillet. Allow the eggs to set at the bottom and on the edges of the skillet for a few seconds (about 10 seconds). Don’t touch the eggs at this time. This creates the base for the omelette on the bottom of the pan.

Step 4: Tilt the Skillet, Moving the Eggs Around

Use a rubber or silicone spatula to push the edges of the omelet toward the center, just a bit, while tilting the skillet. This creates a little pocket for the runny eggs to slide into and cook. See the video below (in the printable recipe section) for this technique.

Repeat until the eggs are set, but still appear soft (and glossy/wet) on top. The eggs will continue to cook in the next step.

Step 5: Add Spinach and Feta Cheese

Add filling to the center of the omelette: cooked spinach and crumbled feta cheese. Allow the eggs and filling to cook for about 30 more seconds.

Carefully use a rubber spatula to fold the two sides of the omelette up and over the filling. Place a lid on the skillet and cook for another 30-60 seconds. Feta cheese doesn’t melt like cheddar cheese, so the goal is not to fully melt the cheese; rather, the cheese should soften.

Step 6: Serve

Slide the spatula under the omelette to ensure it’s loose (not sticking to the pan). Remove the skillet from the heat and slide the omelette from the skillet onto a plate, with the fold line underneath the omelette (for a pretty presentation) Garnish the top of the omelette with green onions, your favorite hot sauce, or enjoy as-is.

Cooking Tip: What’s the best way to cook a spinach and feta omelette?

Making the perfect omelette, or other egg dishes like scrambled eggs, is all about the right technique: low heat and cooking the beaten eggs in a good amount of healthy fat (either butter or ghee work best). This is the very best way to make an omelet that doesn’t taste too eggy and isn’t dry or scrambled.

There’s no need for a special omelet pan or nonstick skillet; instead, use a 9 or 10 inch skillet. I prefer to use a cast iron or stainless steel skillet as I avoid nonstick pans for health reasons.

Variations

There are a few ways to change up this omelette recipe based on your taste preferences or what you have stocked in your fridge. (See what I stock in my fridge.) Here are a few ways to change up this recipe.

• Feta Cheese: It’s best to buy a block of feta cheese and crumble the cheese yourself. Pre-crumbled cheese contains anti-caking agents which prevent the cheese from softening and melting well. Alternatively, use shredded cheddar cheese or goat cheese.
• Add Ham: Add a slice of ham for extra protein. To do this, add the ham to the omelette at the same time as the feta and spinach. Add the ham first, then spinach and feta on top.
• Change Up the Vegetables: Saute up a couple of mushrooms (chopped), cherry tomatoes (chopped), or 1 tablespoon of chopped onions with the baby spinach. You’ll want to first start with sautéing the other veggie for a couple of minutes, then add the spinach during the last few seconds.
• Add Garlic: Saute the spinach with 1 clove garlic (minced) for extra flavor.

What goes well with omelettes?

An omelette makes for a great protein-rich breakfast, lunch, or dinner. I aim for 100 grams of protein each day, so this is a great way to increase my daily protein intake.

You can enjoy an omelet on its own or serve it with a side. Here are a few of my favorite side dishes to serve with this omelette recipe:

• Toast: Toast and eggs are a classic. I love sourdough toast.
• Overnight Oats: Make chocolate peanut butter oats or vanilla oats the night before. Then serve with this recipe for a protein-rich meal.
• Avocado Toast: Top a slice of toast with mashed avocado and a squeeze of lemon juice and salt.
• Avocado Slices: For a healthy fat, add half an avocado (sliced) with lemon and salt sprinkled on top. Enjoy each bite of the omelette with a slice of avocado.
• Fruit: Serve alongside your favorite berries or seasonal fruit.
• Yogurt Bowl: Serve alongside a nutrient-dense yogurt bowl.
• Bacon or Sausage Patties: Serve with oven-baked bacon or cooked sausage patties.
• Potatoes: Roast potatoes in advance and reheat for a quick breakfast side.
• Pancakes or Waffles: Serve alongside sheet pan pancakes, pancake muffins, or almond-oat pancakes. Or, serve with almond flour waffles or einkorn waffles.
• Roasted Tomatoes: We visited France a few years ago and our hotel served eggs and roasted tomatoes each morning (among other things). Give it a try during the summer when fresh tomatoes are in season. Make the tomatoes in advance and warm them up in a skillet.
• Tropical Mango Pineapple Smoothie: A great source of healthy carbs, paired with this protein-rich breakfast.
• Banana Bread: A classic you can make in advance to serve with breakfast. My favorite recipes: almond flour banana bread, sourdough banana muffins, almond flour banana muffins, and einkorn banana muffins.

To make the best basic egg and cheese omelette, you’ll need just a few ingredients.

You can customize this basic omelette recipe to your liking. Add veggies (like tomatoes, mushrooms, onions, bell pepper, potatoes, avocado, etc.) and/or ham, cooked ground sausage, cooked ground chorizo, or cooked chopped bacon.

For a classic American omelette, I suggest cheddar cheese (a sharp cheddar is my preference for flavor, like Kerrygold Reserve Cheddar that I buy at Costco), but there are many other cheese options. We’ll talk about cheese options later in this article.

• Chop or dice whatever vegetables you’ll be using. A few options: bell pepper, green onions, red or yellow onions, cherry tomatoes, mushrooms, chopped potatoes, or kale. Baby spinach is also an option that doesn’t need to be chopped. You may add a clove of garlic (minced) with whatever veggies you cook for extra flavor. And an avocado (sliced or chopped) is also an option, but this option doesn’t need to be cooked first.
• Add 1 teaspoon of oil (avocado oil or extra virgin olive oil) to a 9 or 10-inch skillet.
• Add the veggies and a pinch of salt.
• Saute the veggies for about 2-3 minutes. This softens the veggies, making them perfect for an omelette filling.
• Once softened, set aside on a plate.

If you’re adding potatoes (1/2 a Yukon Gold or red potato is best), you’ll need a bit more oil and a few extra minutes of cook time for the hard potatoes to cook. I suggest dicing the potatoes, so the chunks are small and cook quickly.

Step 1: Crack 2 Eggs

Crack 2 eggs in a medium-size bowl. Add a pinch or two of salt and a couple turns of the pepper grinder (a pinch or two of ground pepper).

Step 2: Vigorously Whisk Eggs

Vigorously whisk the eggs in the bowl. This will take about 30 seconds. Air pockets will begin to form in the eggs.

Some people add milk to the eggs before whisking, but I don’t find this is necessary. Omelettes are even better without milk.

Step 3: Melt 1 Tablespoon Butter

Using a 9 or 10-inch skillet, melt butter over medium-high heat. There’s no need to use a nonstick skillet.

A stainless steel skillet works best for me, along with plenty of room for the egg mixture to spread in the pan.

Step 4: Pour Whisked Eggs Into The Skillet

Once the butter has melted, reduce the heat to medium-low. Pour the whisked eggs into the skillet.

Allow the eggs to set on the bottom and on the edges for a few seconds (about 5-10 seconds), don’t touch the eggs at this time.

Step 5: Tilt the Skillet, Moving the Egg Mixture in The Skillet

Use a rubber spatula (like this) to push the sides toward the center, just a bit, while tilting the skillet. This creates little pockets for the uncooked eggs to slide into and cook. See the video below for a visual of what this looks like.

Step 6: Add Cheese (and Ham and/or Veggies)

Add your filling(s) to the center of the omelette: 1 ham slice (if using), shredded or sliced cheese, and finally veggies (if using). Allow the eggs and filling to cook for about 40-60 seconds.

Step 7: Fold the Omelette Sides Over the Filling

Carefully use the rubber spatula to fold the sides of the omelette up and over the filling. If your cheese isn’t fully melted yet, place a lid on the skillet and cook for another minute.

Step 8: Garnish and Serve

Serve as-is, or garnish with extra salt and pepper, chopped green onions, chopped fresh tomatoes or radishes, chopped fresh herbs (like basil, dill, parsley, or chives), chopped radish, a spoonful of salsa, or avocado slices.

Step By Step Instructions

I personally love instructions with photos, so below you’ll find a step-by-step guide for making this dish.

Step 1: Cut a Hole in the Bread

Use a 2-2 1/2 inch biscuit cutter (like this) to cut a hole in the center of a slice of bread. If you don’t have a biscuit cutter, use a sharp knife to create a hole, or use the rim of a drinking glass.

Step 2: Melt Butter in a Skillet

Melt 1 tablespoon of butter in a skillet, over medium-high heat, for each egg-a-hole you plan to make. For 2 servings, melt 2 tablespoons butter.

Step 6: Flip the Egg in a Hole

After 2 minutes, remove the lid from the skillet. Sprinkle salt and pepper over the egg.

Use a spatula. Quickly and gently flip the egg and bread. The egg white should be mostly set before flipping, with just a portion of the egg white (near the yolk) and the yolk itself uncooked.

At this time, remove the cut out piece of bread to a plate.

Cook, uncovered, for about 15-30 seconds for an over easy egg (a slightly runny yolk). Or cook for 1 minute for a well done egg (a solid yolk).

Step 7: Remove from Heat and Serve

While you can prep hard boiled eggs, scrambled eggs, and omelet cups in advance, this dish is best enjoyed ASAP.

If you want extra flavor, sprinkle chopped herbs (like basil, parsley, chives, or even dill) over the eggs.

The bread cut out, now perfectly toasted from the butter, is ideal for dipping in an over easy egg and the runny egg yolk.

Cooking Tips: How to Cook the Perfect Eggs in a Basket

Best type of bread: We’re big fans of sourdough bread around here. It’s easier to digest, traditional, nutritionally superior, and has great flavor. Sourdough is what I use for this recipe. A soft brioche is also a lovely choice. Honestly, any plain sandwich/loaf bread will work for this recipe. You could also use einkorn sandwich bread. If you’re gluten-free, use a gluten-free bread.

Dairy-free version: If you’re dairy-free and can’t consume butter, try ghee if it agrees with you. Many folks who don’t tolerate butter, can tolerate ghee with the milk proteins removed. Another option is olive oil.

Best type of skillet: I mostly use cast iron and stainless steel for cooking, so that is what I use to make this egg-in-a-hole recipe. Since we’re using a generous amount of butter, use any skillet in your kitchen. No need for a non-stick pan.

How to make eggs for the whole family: Since slices of bread are large, you’ll only be able to fit 2 slices of bread in a 10 or 12-inch skillet. If you’re making this breakfast for the whole family and don’t want to work in batches (cooking 2 at a time), use a griddle instead.

Add flavor: The bread slices take on so much flavor from the butter. If you want to add more flavor, sprinkle on paprika or Italian seasoning while cooking (when adding salt and pepper). Or top the egg and toast with fresh herbs, like parsley, dill, or basil, or arugula (tossed with salt and lemon juice) before eating.

Serving Ideas

Eggs-in-a-basket is best eaten with a fork and knife, particularly if you like your egg over easy (a bit runny). If you cook your egg well done, then you could pick up the buttery toast and eat it like a sandwich.

One egg contains 6ish grams of protein, which is decent. And the bread, particularly if using a sourdough or whole wheat bread, contains healthy carbohydrates for fuel and some protein. And, of course, the butter adds satiating fat…and deliciousness!

If you want to serve something alongside the eggs-in-a-hole, whether for breakfast, lunch, or dinner, here are a few side dish ideas:

• Chocolate Protein Yogurt: Super high in protein, this yogurt tastes like chocolate pudding.
• Healthy Yogurt Bowls: Serve alongside a bowl of yogurt sweetened with fruit, honey, and granola.
• Sautéed Greens: Saute’ greens in the same skillet (after cooking the egg and bread).
• Roasted Potatoes: Roast up potatoes in the oven. A great option to prep in advance and reheat for breakfast.
• Hash: Another great prep-ahead and reheat side dish.
• Avocado Slices: Add avocado slices to the top of the egg, cut with a fork, enjoying the egg, bread, and avocado in one bite.
• Cheese: Serve alongside slices of cheddar or parmesan cheese. Or shred cheese and sprinkle over the eggs immeadiately after cooking.
• Arugula Salad: Arugula has a spicy bite. Toss a handful of arugula with lemon juice and olive oil, then sprinkle with salt and top over the egg and toast.
• Bacon: Serve alongside a few slices of bacon for extra protein and healthy fat. Prep bacon in advance and reheat for a quick breakfast side. I use the oven method.
• Sausage: Another great prep-ahead option you can reheat in the moment. You can even make your own sausage.
• Fruit: Serve alongside seasonal fruit: grapefruit, berries, cantaloupe, etc.
• Overnight Oats: A great source of healthy carbs to pair with this breakfast. I love chocolate peanut butter oats or vanilla oats.
• Mango Pineapple Smoothie: A smoothie pairs well with any egg dish and this tropical-flavored smoothie is the perfect breakfast companion.

Step-by-Step Instructions & Video

Step 4: Allow Eggs to Set

Let the eggs rest in the skillet, undisturbed, for about 15-30 seconds. Since the heat is low, the eggs will be just fine sitting there, untouched. Once the sides begin to set, it’s time to get the liquid eggs moving!

How to Make Eggs Without Milk

A lot of people add whole milk (or almond milk or heavy cream) for moisture, but the truth is, you don’t need milk to make scrambled eggs. The trick to making scrambled eggs without milk is to cook eggs in a healthy fat (butter or ghee) over low heat! The result will be perfectly moist and fluffy eggs every time.

How Many Eggs Should You Make Per Person?

Eggs are one of the best real-food sources of protein and healthy fats. One egg contains about 6 grams of protein. Protein and fat are what keep you fueled up and satisfied, and what helps you build and maintain muscle, which burns fat, so eggs are a fantastic breakfast (or lunch or dinner) food. Since one egg contains 6 grams of protein, I recommend making at least 2 eggs per adult. Plus, when making scrambled eggs, it’s easier to achieve fluffy eggs when working with 2 or more eggs.