Despite rising prices, there are no eggs at breakfast – Advice Eating

There are many reasons to avoid eggs for breakfast.

You may have noticed a significant price increase at the grocery store. Maybe you or someone you cook for is allergic to eggs. Maybe try eating more plants. Maybe your teen ate all the eggs in your fridge. Or maybe you just don’t like eggs.

With that in mind, we’ve put together a series of breakfast recipes that don’t include eggs. It was’nt easy. Breakfast recipes in most American cookbooks fall into two categories: eggs and candy. And even then, many of these sweets contain eggs: pancakes, waffles, French toast, Dutch babies, and the list goes on.

We’ve focused on things that can be prepared ahead of time or in about the same time as it takes to boil a couple of eggs – ideally 5-10 minutes. (Your actual cook times may vary.) Recipes include hot and cold oatmeal, a variety of toasts, no-bake granola bars, and a new way to abuse your waffle iron.

These no-bake granola bars are best served from the fridge; Since their texture is rather sticky and chewy, they don’t last long at room temperature. Crunchy rice cereal offers a pleasant contrast in texture to fiber-rich whole grain oats. Nut butter and honey or maple syrup hold them together, enhance flavor, and make them sweet but not overly sweet.

For a twist on oatmeal, try toasting old-fashioned rolled oats in brown butter before cooking to deepen their flavor. This method works for hot oatmeal and overnight oatmeal.

Vegans should use Miyoko’s cultured vegan butter for this recipe as it’s the only plant-based butter that turns brown and nutty like dairy butter.

Eating soaked oatmeal, or overnight oats as it’s commonly known, can be a bit like dipping into a bowl of soggy granola. Toasting the oats in brown butter before soaking helps the oats retain a bit more of their chewy texture, which we think is a big improvement.

On the savory side, pull out the waffle iron for this Tater Tot-inspired dish. This recipe requires a bit of advance planning as the tots need to be thawed before cooking. For tots who are ready to cook when you are, simply pop the bag of tots in the fridge and let them thaw overnight. Otherwise, spread them out on a baking sheet and let them rest at room temperature for a while.

These can be topped with rösti or fried potatoes as desired. We opted for the classic combination of cheddar, chives and sour cream. Pinto or black beans would also be excellent.

Next we went with a french toast without the egg. It lacks the custard-like quality of the original, but if you think of French toast as a means of eating syrup-soaked bread, you won’t miss it.

The formula for scaling this recipe is simple: 2 tablespoons buttermilk per slice of bread.

Finally, we highlight four different toasts that feature more than just a butter or jam topping: ricotta toast with grilled tomatoes and chives; fruit and nut butter toast; cheese toast; and avocado toast.

Some people like chunky avocado on their toast, others prefer a smooth mash. For us, it depends on what else is on the toast. When we’re adding a lot of things like diced tomatoes and cucumbers, we want the avocado to be mashed so the stuff has something to “stick” to. If we only have seasoned avocado, we don’t mash it.


No-bake granola bars

Power: 12 bars

1 cup crispy rice flakes (e.g. Rice Krispies)

1 cup old-fashioned regular oatmeal

1 cup creamy almond, cashew, or peanut butter

1/4 cup maple syrup or honey

1/2 teaspoon ground cinnamon

1/4 teaspoon kosher salt or less depending on the nut butter

Line an 8-inch square baking pan with parchment paper. Combine the granola and oats in a large bowl.

In a microwave-safe bowl or small saucepan, combine nut butter, honey or maple syrup, cinnamon, and salt. Microwave or cook over medium-high heat, stirring frequently, in 30-second increments until smooth. Pour mixture over muesli and oats; Mix gently with a wooden spoon until the oats and granola are completely coated.

Spread the mixture evenly in the prepared pan and press down firmly to form a compact, even layer. Refrigerate until fully set, about 30 minutes. Cut into 12 bars.

Recipe adapted from Southern Living

Oatmeal with Brown Butter

Makes: 2 servings

2 tablespoons butter

1 cup old-fashioned oats

2 cups milk or water, or a combination (reduce the liquid by half when making overnight oats)

Desired sweet or savory toppings such as fresh fruit, honey, nut butter, jam, yogurt, spring onion, hot sauce, black pepper, roasted chilies, dark sesame oil, sriracha, cheese, herbs, cherry tomatoes, sautéed mushrooms, crumbled bacon, sausage

Melt the butter in a saucepan over medium heat until it foams and turns light brown. Add oats and stir for a few minutes until lightly toasted.

For hot oats, add water and/or milk, bring to a simmer and cook, stirring frequently, for 5 minutes or until oats are tender.

For overnight oats, after toasting the oats in the browned butter, divide between two pint glasses. Add 1/2 cup of milk or water to each jar, cover and refrigerate for 5-12 hours.

Serve with your desired toppings.

Tater Dead Waffles

Makes: 4 large, round waffles

1 (32-ounce) bag of frozen Tater Tots, thawed

Oil, for brushing the waffle iron

Toppings like chopped fresh parsley, chives or spring onions, shredded cheese, crumbled bacon, pinto beans, sour cream, salsa or ketchup for serving

Heat a waffle iron to medium-high heat. Lightly oil the top and bottom of the waffle iron.

Working in batches, place the Tater Tots in a single, even layer on the rack of the waffle iron. For large, round waffles you will need about 30 pieces per waffle. Close the iron, press down firmly to flatten and cook until golden and crispy, or until desired crispiness is achieved, about 6 minutes. If you sprinkle cheese on top, immediately sprinkle it onto the waffle, then carefully transfer the waffle. Repeat with the remaining tater dumplings, adding more oil to the griddle as needed.

Serve with your desired toppings.

French toast with buttermilk

Yields: 1 portion


1/4 cup buttermilk

1/8 teaspoon ground cinnamon, optional

2 slices of white bread from the day before (see note)

butter, for frying

Powdered sugar for dusting

Fresh fruit to serve

maple syrup for serving

Melt a stick of butter in a non-stick pan over medium heat.

Meanwhile, combine the buttermilk and cinnamon in a wide, shallow bowl or deep plate.

Place a slice of bread in the buttermilk and bread immediately. Remove from the buttermilk, drain excess water and add the bread to the pan with the melted butter. Repeat with the remaining bread slice.

Cook the soaked bread in a pan with butter, turning after about 2 minutes, until golden brown on both sides. Serve immediately and dust with some powdered sugar, fresh fruit and maple syrup.

Note: If your bread is fresh, lightly toast it—just enough to dry it out but enough not to stain the crumb—before dipping in buttermilk.

Ricotta toast with roasted tomatoes and chives

Yields: 1 portion

10 grape or cherry tomatoes (about 1/2 cup)

olive oil

salt and ground black pepper

1/4-1/2 teaspoon garlic paste, optional

1 slice of bread (we like whole grain bread with seeds)

2-4 tablespoons ricotta cheese

Freshly cut chives to taste

Heat grill.

Place the tomatoes on a piece of aluminum foil and crumple the aluminum foil to make a bowl-like raft for the tomatoes. Drizzle the tomatoes with olive oil and season with salt and pepper. If desired, add some garlic paste. Mix well. Grill for about 5 minutes until the tomatoes start to blister and a few have popped.

Meanwhile, toast the bread.

Spread the ricotta on the toasted bread. Top with the tomatoes and the oil and juice collected in the foil. Sprinkle with chives. Serve immediately.

Toast with fruit and nut butter

Yields: 1 portion

1 slice of bread

2 tablespoons nut butter such as peanut, cashew or almond butter (sweetened or unsweetened)

1/4-1/2 banana, peeled and sliced

Fresh blueberries or raspberries

Honey or cinnamon sugar, optional


Spread nut butter on warm toast. Arrange fruit on nut butter. Drizzle with honey or sprinkle with cinnamon sugar, if you like.

Avocado toast

Makes: 1-2 servings

1-2 slices of firm bread (we like seeded wholemeal bread), toasted

1/2-1 ripe avocado, pitted and sliced

1/2-1 teaspoon of spices like meze, all spice mix, sesame seeds, za’atar, red pepper flakes, crushed coriander seeds

salt and ground black pepper

Sliced ​​chives, sliced ​​or diced red onion, cilantro, green onion tips, chopped almonds, sliced ​​cucumber, sliced ​​radish, crumbled cheese, optional

Lime or lemon wedges, optional

Top the bread with sliced ​​avocado, season to taste (mash to taste), then layer the remaining toppings. Finish with a squeeze of lemon or lime, if you like.

Cheese toast

Yields: 1 portion

1 slice of bread

1 teaspoon butter, softened

1/4 cup shredded cheddar cheese

1/4 cup shredded mozzarella or Monterey Jack cheese

Preheat the oven or toaster to 375 degrees. Spread 1 side of bread with softened butter; sprinkle with 1/4 cup shredded sharp cheddar cheese and 1/4 cup shredded mozzarella cheese. Bake on a baking sheet until cheese melts and edges begin to brown, 8-10 minutes.

Variations: Spread a mixture of butter and fig jam on bread before adding cheese.

Add a few drops of hot sauce to the butter or drizzle over once melted.

No-Bake Granola Bars (Arkansas Democrat-Gazette/Kelly Brant)


French Toast with Buttermilk, Maple Syrup, and Fresh Raspberries (Arkansas Democrat-Gazette/Kelly Brant)


Brown Butter Oatmeal with Spring Onions, Sesame Oil and Sriracha (Arkansas Democrat-Gazette/Kelly Brant)


Tater Tot Waffle with cheddar cheese, chives and sour cream. (Arkansas Democrat Gazette/Kelly Brant)


Brown Butter Oatmeal with Almond Butter and Mixed Berries (Arkansas Democrat-Gazette/Kelly Brant)

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