Looking for protein meals fpr you diet Here are 8 Healthy Egg Recipes For Weight Loss including breakfast ideas and easy recipes. 

1 Eggs with chickpeas recipe 300 calories (1 serving) 

Ingredients 

• 1/4 medium red onion 
• 1 tsp olive oil 
• 1 garlic 
• 3 oz tomato sauce 
• 2 oz chickpeas 
• 1/4 tsp dried oregano salt and black pepper 
• 1/4 tsp red pepper flakes 
• 3 oz spinach 
• 2eggs 
• 1/2 tbsp permasan cheese 
• 1 tsp parsley 

Preparation 

Heat the olive oil in a large skillet over medium-high. Add the onion and garlic and cook, stirring often, about 3 minutes. Stir in the chickpeas, tomato sauce, oregano, salt, and red pepper flakes. Bring to a simmer and let cook until slightly thickened, about 3 minutes. Stir in the spinach, letting it wilt. With the back of a spoon, make 4 indentations in the sauce. Crack oneegg inside of each, then sprinkle the Parmesan cheese over the whole dish. 

Cover and cook until theegg whites are set but the yolks are still soft, 10 to 12 minutes. 

2 spinach & mozzarellaegg 280 calories (4 serving) 

Ingredients 

• 1 medium green onion 
• 1 tsp olive oil 
• 3 oz spinach 
• 1 oz mozzarella 
• 1egg + 3egg whites 
• salt and black pepper 

Preparation 

Preheat oven to 375F/190C. Heat the oil in a large frying pan, add spinach , and stir until wilted and transfer to the casserole dish, spreading it around so all the bottom of the dish is covered. Layer the grated cheese and sliced onions on top of the spinach. Beat the eggs with Spike Seasoning and salt and pepper to taste. Pour the egg mixture over the spinach/cheese combination, and then use a fork to gently “stir” so the spinach, and cheese are evenly combined. 

Bake about 35 minutes. 

3 garden frittata 230 calories (1 serving) 

Ingredients 

• 1 medium green onion 
• 1 small zucchini 
• 1 tsp olive oil 
• 1egg + 2eggs whites salt and black pepper 
• 4 slices tomato 
• 1/2 tbsp cheddar cheese 

Preparation In a large bowl, whiskeggs, egg whites, salt and pepper. In a medium skillet coated with spray, heat oil over medium-high heat. Add zucchini and green onions; cook and stir 2 minutes. Reduce heat to medium-low. Pour in mixture. Cook, covered, 4-7 minutes 

Uncover; top with tomatoes and remaining cheese and cover 2-3 minutes or until are completely set. 

4 Easy eggs stuffed peppers 230 calories (1 serving) 

Ingredients 

• 1 medium red bell pepper 
• 2eggs 
• 1/2 tbsp cheddar cheese 

Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with foil or parchment paper and grease lightly. 

Bake peppers for 15-20 minutes, until softened. 

Crack anegg on top, then sprinkle lightly with sea salt and black pepper. Bake for 15-20 minutes, untilegg whites are set. top with cheddar cheese ************** 

5 lemon blueberry pancakes 410 calories (1 serving) 

Ingredients 

• 1/2 cup old fashioned oats, grounded 
• 3 egg whites 
• 2 oz cottage cheese 
• 1 scoop vanilla protein powder 
• 2 tbsp lemon juice 
• 1/4 tsp lemon zest 
• 1/4 cup water 
• 1 tbsp plain greek yogurt 
• 1 tsp lemon juice 
• 1 tsp honey 
• 8 blueberries 

Preparation 

Combine the oats, eggwhites, cottage cheese, vanilla powder, lemon juice, 1/4 tsp. lemon zest, and water in a blender. Blend until the mixture is smooth. 

Pour 1/4 cup of the pancake mixture into the center of the pan. Allow to cook for 2-4 minutes, or until the edges start to harden and a spatula can easily slide underneath the pancake. 

Flip over and cook an additional 2-4 minutes, or until the batter is cooked through. Repeat with remaining pancakes. 

For topping, combine the yogurt, honey, lemon juice, in a small mixing bowl. Top yogurt over the pancakes along with a few fresh blueberries. 

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6 Chicken salad 320 calories (1 serving) 

Ingredients 

• 5 grape tomatoes 
• 3 leaves lettuce 
• 1 hard boiledegg 
• 4 oz boiled chicken breast, shredded 
• 1 tsp olive oil 
• 1 tsp white vinegar salt and black pepper 
• 1 oz avocado 

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 7 Quick omelet rollups 260 calories (1 serving) 

Ingredients 

• 1 tsp olive oil 
• 1egg 
• 1egg white 
• 1 tbsp milk salt and black pepper 
• 1 whole wheat tortilla 
• 1/2 oz babay spinach 
• 1 tbsp cheddar cheese 

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8 delicious egg breakfast muffins 70 calories (6 serving) 

Ingredients 

• 1 ozspinach 
• 1/2 medium red bell pepper 
• 1/2 medium yellow bell pepper 
• 6 cherry tomatoes 
• 3eggs + 2 whites salt and black pepper 
• 1/4 tsp oregano
• 1/2 oz feta cheese 

Preparation 

Preheat the oven to 350 F . Lightly coat 6-cup muffin tin with nonstick spray. Divide the spinach, red bell pepper, green bell pepper, and tomatoes among the cups. 

Whisk together the whites, salt, pepper and oregano. Fill each muffin cup with the mixture. Sprinkle the feta over the tops of the cups. 

Bake for 25 to 30 minutes (cooking time may vary) I hope you like all these healthy recipes ♡

Egg Muffin Cups

This breakfast egg muffin cups recipe with veggies or meats, eggs, and cheese has 15 flavor options! Healthy, low carb and easy to meal prep.

Make one batch of my egg muffin cups and you’ll never want to live without them in your fridge again! Sometimes called breakfast egg muffins or mini frittatas, they make the most amazing meal prep healthy breakfast for busy days — whether you’re rushing out the door or rushing to your home office like me. Pair them with my bulletproof coffee for a filling, protein-packed morning meal. I even have a formula of ratios for you, so you can customize them to your heart’s content.

If you prefer the egg yolks and whites separate from each other, try my baked eggs in a muffin tin (very similar to these egg muffin cups, but not scrambled), or cloud eggs instead.

Ingredients & Substitutions

• Eggs – I prefer to use whole eggs, but egg whites alone work fine. To do this, replace each large egg with 3-4 tablespoons of egg whites (about 1.5 egg whites).
• Milk Or Cream – Helps the eggs get fluffy! I love the richness of heavy cream, but you can swap it for any milk of your choice, such as regular milk, half and half, coconut milk, or almond milk.
• Cheese – I use shredded cheddar most often. You can also try mozzarella, Gruyere, feta, or any other cheese you like. For a dairy-free option, simply omit the cheese (and use almond or coconut milk above).
• Fillings – I used broccoli, cauliflower, and bell peppers in the pictures and the egg muffin cups recipe card below, because that’s what I had on hand. Make it your own by choosing your favorite veggies (fresh or frozen both work fine!) and/or meats. I often make these with cooked crumbled sausage, diced ham, or chopped oven bacon instead of some of the veggies.
• Aromatics – Not required, but I love adding some minced garlic… because, um, I add it to everything. Caramelized onions would also be a delicious addition. For convenience, you could just whisk in 1/2 to 1 teaspoon of garlic powder or onion powder directly into the egg mixture.
• Olive Oil – For cooking the vegetables. Avocado oil works great, too.
• Sea Salt & Black Pepper

How To Make Egg Muffin Cups

1. Cook the add-ins. Toss the broccoli, cauliflower, red pepper, and garlic (or any other vegetables you are using) with the olive oil. Spread out in a single layer on a baking sheet and roast until edges are browned. If you’re making your egg muffin cups with bacon, sausage, or other meats, pre-cook these as well.
2. Prep the pan. Line a muffin pan with parchment paper liners or silicone cups. (You can also just spray with cooking spray, but liners make the muffins easier to remove and more portable, and require less cleanup.) Divide the roasted vegetables among the cups.
3. Whisk the egg base. In a large bowl, whisk together the eggs, heavy cream (or milk of choice), sea salt, and black pepper. Stir in cheese of your choice. Pour the mixture into the muffin wells. (Alternatively, you can sprinkle the cheese over the other fillings and then pour the rest of the egg mixture on top.)
4. Bake. Your egg muffin cups are ready when the eggs are set! Just be careful not to overcook them.

Recipe Tips & Notes

• Always pre-cook your fillings. Whether you are adding vegetables, meats, or both, you have to cook them first. If you don’t, raw meats won’t cook through properly and raw veggies will turn your egg muffin cups into a soggy, watery mess.
• You can pre-cook any way you want. I prefer roasting the vegetables because it imparts so much flavor, but any cooking method (steaming, boiling, or sauteing in a skillet) will also work. Be sure to pat dry if steaming or boiling.
• Use up leftovers. Like my chicken bacon ranch casserole, this recipe is a great way to clean out your fridge! If you have any leftover veggies or meats that are cooked from another dish, feel free to throw them in.
• Deflating a bit is normal. The air bubbles in the egg expand while baking, and they deflate as they cool. One way to reduce this effect is to let the muffins cool more slowly, so keep them in the pan to cool before removing them. I still love them even when they do shrink!