Dietitian shares 3 simple eggless breakfast recipes as egg prices soar

Eggs are in high demand — and at a high price.As the supply of the breakfast staple dwindles, some are seeking egg alternatives.Registered dietitian Melanie Marcus, nutrition, wellness and communications manager at Dole Food Company in Charlotte, North Carolina, shared a few simple recipes that don’t include eggs.EGG PRICES HIT RECORD HIGH”These recipes aren’t just more affordable than traditional egg dishes are right now because of high egg prices – they’re also easy and healthy, which are two essentials for me,” she told Fox News Digital.”You can find tofu, flax seed, canned chickpeas and bananas in just about every supermarket, and you don’t need to be a gourmet chef to create something amazing.”Here are three eggless recipes recommended by Marcus.1 tablespoon avocado oil½ large sweet potato, peeled and finely chopped1 Triple Quinoa & Kale Salad recipe1 package (14 ounces) firm tofu, patted dry and chopped½ medium red bell pepper, finely chopped¼ cup hot sauce plus additional for serving12 (6-inch) thin white corn tortillas1 jalapeño pepper, thinly sliced½ cup roasted unsalted pepitas2 limes, cut into wedges1. Heat oil in a large skillet over medium heat. 2. Add sweet potato; cover and cook 10 minutes or until golden brown and tender, stirring occasionally. 3. Add salad, tofu and bell pepper; cover and cook 8 minutes or until vegetables are tender, stirring occasionally. 4. Stir in hot sauce; remove from heat. Makes about 6½ cups.5 WAYS TO SNEAK CDC’S HEALTHIEST VEGETABLE INTO YOUR DIET5. Stack tortillas on microwave-safe plate between two damp paper towels; heat in microwave oven on high for 30 seconds or until warm. 6. Fill tortillas with sweet potato mixture; top with jalapeño and pepitas. 7. Serve with lime wedges and additional hot sauce.¼ cup chopped mango2 tablespoons raw cane sugar¼ cup chopped strawberries4 ripe bananas, peeled and cut crosswise into ½-inch piecesEGG PRICES SOAR: 6 SUITABLE FOOD SUBSTITUTES TO CONSIDER1 cup protein pancake and waffle mix2 tablespoons natural buttery spread with olive oil, meltedNonstick cooking spray1. Preheat oven to 300°F; line a rimmed baking pan with parchment paper.2. Heat mango, 1 tablespoon sugar and ¼ cup water to a simmer in a small saucepan over medium heat; reduce heat to low and cook 4 minutes or until mango is very soft, stirring occasionally. 3. Transfer mango mixture to a blender; purée on high until smooth. Makes about 3 tablespoons.4. Heat strawberries, remaining 1 tablespoon sugar and ¼ cup water to a simmer in same small saucepan over medium heat; reduce heat to low and cook 4 minutes or until strawberries are very soft, stirring occasionally. 5. Transfer strawberry mixture to a blender; purée on high until smooth. Makes about 3 tablespoons.6. Whisk pancake and waffle mix, buttery spread and ¾ cup water in a medium bowl.7. Preheat large non-stick skillet over medium heat; spray with cooking spray. 8. In two batches, dip bananas in batter to coat, allowing excess to drip off; place in skillet and cook 4 minutes or until tops and bottoms are golden brown, turning once. HIGH EGG PRICES PUT A PINCH ON LOUISIANA BAKERIES AHEAD OF MARDI GRAS9. Stand bananas upright and cook for 1 minute, turning to brown all sides. 10. Transfer to prepared pan; keep warm in oven while cooking remaining batch. Makes about 40 bites.11. Serve pancake bites with mango and strawberry mixtures for dipping.4 tbsp grounded flax seed4 tbsp warm water1 cup whole wheat flour3/4 cup white flour1 tsp cinnamon1/4 tsp nutmeg1 tsp baking powderCLICK HERE TO SIGN UP FOR OUR LIFESTYLE NEWSLETTER1/2 tsp baking soda1/2 tsp kosher salt2/3 cup 1% milk1 tbsp apple cider vinegar1/3 cup maple syrup1/3 cup neutral oil1 tsp vanilla1 cup mashed banana1/2 cup chocolate chips or other optional mix-ins1. Preheat the oven to 350F.2. Prepare your muffin pan by lining with paper liners. If you don’t have muffin cups, spray the muffin tray with non-stick spray.3. Combine all dry ingredients in a large bowl. Combine all wet ingredients in another bowl.For more Lifestyle articles, visit www.foxnews.com/lifestyle4. Add half the dry ingredients to the wet and mix until combined. Add the remaining dry ingredients. Once combined, add your optional mix-ins.5. Pour batter into prepared muffin tin with an ice cream scoop or 1/3-cup measuring cup to ensure they’re all the same size.6. Add any optional mix-ins to the top of the muffins, or skip mixing them in and just add a few for interest on top.7. Slide the tray onto the center rack of the preheated oven and set timer for 20 minutes or until a toothpick comes out clean.8. Let them cool down on a wire rack and store in the fridge in an airtight container for up to a week.These recipes are owned by Melanie Marcus and were shared with Fox News Digital. 



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Publish date : 2025-02-23 10:00:00

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