You know the story. Eggs are expensive right now, so it’s likely you’re not eating as many lately. Eggs are my favorite food and I too have curbed my intake. While this was sad at first, it only took me a few days to completely get over egg breakfasts. Surprisingly, I’m actually feeling grateful for this egg reset. There are many delicious breakfast options that don’t require eggs, and I’ve been neglecting them. Whether you’re reducing your egg dependency like I am, if you’re allergic, or if you never like their texture in the first place, here are some eggless breakfasts you can turn to.
When compiling this list, I wanted to home in on the reasons why eggs are so popular for breakfast. I narrowed them down to flavor, speed of cooking, and protein content and brainstormed for options that tick those boxes. A good breakfast is a meal that fits in your schedule, tastes good, and has the right stuff (protein and carbs) to sustain you for a few hours. Many of these recipes are also good with eggs, too—so add an egg if your budget allows.
Loaded savory oats
Credit: Allie Chanthorn Reinmann
I made loaded savory oats the day after I decided to give eggs a rest. And then I made it three days in a row because it was so good. Not only are oats versatile, so you can flavor them any which way, but they’re fast to cook and the whole grains take longer to digest, so you feel satisfied for longer.
Cook a serving of old-fashioned oats in a pot with water, add a handful of fresh spinach or a cluster of frozen spinach. Once the spinach is wilted and the oats have cooked and absorbed the water, stir in a pinch of salt. Pour the savory oats into a bowl and add a teaspoon of chili crisp and a heaping tablespoon of ricotta. This spicy spinach ricotta recipe is my simplest example but you can go pretty wild with savory oats. Swap out other greens or cheese, add cooked ground beef or turkey, pepperoni, pickles, sliced chili peppers, or a scoop of kimchi. When times are good again, add an egg to this savory concoction.
Muesli
On the topic of oats, my household has also been indulging in some chewy muesli lately. Muesli is usually a mixture of rolled oats, dried fruits and nuts, and you can enjoy it a number of ways. Simply pour some into a bowl and add cold milk for a bright and chewy mixture, soak it in water or milk overnight for a cold breakfast that’s a bit softer on the teeth, or pour hot water into it for a soothing hot breakfast.
Muesli has all the speed of a box of sweet cereal but it’s more nutritious with its whole grains and fibrous fruits—always helpful for feeling fuller longer.
A hummus plate
Who said you can’t have beans for breakfast? A half-cup of chickpeas can provide you with a bit more protein than an egg (about seven grams compared to the egg’s six), a dose of dietary fiber, and carbohydrates. I think hummus is a bit easier to work with for an attractive breakfast but don’t let me stop you from poppin’ plain chickpeas.
Swirl a serving of plain hummus into a bowl with sweet or savory toppings (hummus can be sweet too, y’all), or go the toast road. Toast a hearty piece of bread and spread a scoop of hummus onto it (or smash some creamy cannellini beans on). Spoon pico de gallo on top, fried garlic, maybe some tuna, and top it all off with a few greens.
Feta pancakes
Credit: Allie Chanthorn Reinmann
Cheese might be well-known for its fat content, but there are higher protein cheeses in your supermarket that pair well with both sweet and savory meals. When you have time for pancakes, make these feta honey pancakes. Use a complete pancake boxed mix (the just-add-water type). Pour the batter into the pan, tuck a slice of salty feta cheese on top. When you flip it, you’ll griddle the cheese on the other side. Cool the pancakes cheese-side up and you’ll be rewarded with a soft, golden brown and ever so subtly crisped pocket of cheese. Top these gems with a drizzle of maple syrup or honey, and set an alarm because you might forget your immediate plans for the day.
Dumpling soup
Don’t count out soup for breakfast. It’s one of my absolute favorite breakfast foods, and under different circumstances I usually crack an egg into the broth—but let’s not get caught up in these pipe dreams. Packed with pork, chicken, or beef and wrapped in a thin sheet of dough, these protein pockets will give you plenty of energy. Paired with a cup of hot chicken broth and you’ll feel properly full as you leave the house.
I usually buy a bag of Trader Joe’s frozen pork gyoza. Then, when it’s breakfast time, pop a small pot of broth onto the hob, add four or five dumplings and any bitter greens you have in the fridge, like collards, mustard greens, spinach, or chard. Bring it to a boil for eight to 10 minutes to cook the dumplings through and serve hot. Frozen pelmeni, meat ravioli, or homemade dumplings are great to keep stashed uncooked in the freezer for this meal.
Steam buns
Meat and veggie filled steamed buns have many names, like Sala bao or baozi, and similarly to dumplings, they can be frozen for easy breakfasts. Trader Joe’s sells steam buns in their freezer section and they’re already cooked so you just have to microwave them in a damp paper towel for a minute to revive them.
You can find them in Asian grocery stores frozen or fresh, and you can store them, well-wrapped, in the freezer until you’re ready to eat them. While I don’t see these widely available yet in every big box supermarket, keep an eye out in the freezer section.
Jok
Credit: Allie Chanthorn Reinmann
Jok, also called congee, is a rice porridge that you can make easily with leftover rice. It’s one of my favorite breakfast soups to make when I’m feeling under the weather. As you can see in my recipe, I usually drop an egg in it (single tear), but it’s just as satisfying with slices of chicken, beef, pork, or shrimp on top. It’s really the aromatics that make the soup shine anyway, so keep some ginger, fried garlic, cilantro, and scallions handy for this comforting and filling dish.
Tofu scramble
If you haven’t made a tofu scramble yet, it’s time. Medium and firm tofu do a great job at mimicking the soft-springy texture of eggs, and plenty of dry spices create a splendid savory dish. Serve it with beans on toast, bacon and pancakes, or wrapped up in a flexible flour tortilla. Read here for details on how to make stellar tofu scramble and try out the recipe.
Make-ahead quinoa
Quinoa is a wee round grain that has plenty to offer nutritionally. I treat it a bit like oatmeal—as in, I’ll add a bunch of other fun stuff to it. I make a large batch of quinoa early in the week, maybe four servings, and pack it into a container to chill in the fridge. Unlike oatmeal, pasta, or rice, quinoa doesn’t get chalky and hard when it cools down. (Or, at least, the pieces are so small any texture shift is largely undetectable.)
I’ll take a serving out of the container when I’m ready to eat it and top it with a little bit of whatever I have available. A scoop of hummus, sliced chicken, fresh greens, or a scoop of cannellini beans, and a drizzle of soy sauce or another condiment. Heat it up in the microwave for 45 seconds or eat it cold. A tasty, fast, and nutritious breakfast semi-prepped for your week.
Breakfast sandwich
Credit: Allie Chanthorn Reinmann
Who can deny the speed and simplicity of a sandwich? As long as you keep the supplies handy, you can whip together a hearty breakfast sandwich in minutes. Switching your brain to identify non-egg sandwiches as breakfast-worthy is really the hardest part, but once you make that leap I think you’ll find breakfast freedom waiting on the other side.
I keep sliced turkey, pickles, mayo, and broccoli slaw around for these occasions, but a good charcuterie or cheese board sandwich with dried fruits, soft cheeses and nuts would be incredible first thing in the morning.
An elevated PB&J
A peanut butter and jelly sandwich is an infallible choice for young and old. (My 70-year-old step-father is newly obsessed with them.) This classic sandwich is tasty, fast to prepare, and not only does a quarter-inch of peanut butter shut people up for a good five minutes but there’s a decent serving of protein there, too.
If white bread and Jif isn’t your vibe, then elevate it. Use alternative butters, like sunflower, almond, or cashew. Switch out the squidgy bread for sourdough, rye, or thick buttered brioche slices. Add some much-needed texture with toasted chopped walnuts sprinkled inside. Instead of jelly, use a mixture of dried fruits, sliced bananas, apples, or honey.
