Breakfast without Eggs: 3 Delicious Eggless Recipes

Food The List
By: Lindsey Granger Posted: 10:08 PM, Jan 31, 2018 Updated: 10:08 AM, Jun 28, 2018

Experts say egg prices in 2018 are 35% higher than what they were this time last year – so we thought we’d discover a few unique spins for an eggless breakfast. The List chatted with catering manager Jaryn Oakley and Chef Curly from Over Easy, who showed us three creative alternatives for the most important meal of the day! Check out Chef Curly’s full recipes below.


1. Superfood Breakfast Bowl



Next time you’re looking for a healthy breakfast recipe, try this irresistible protein bowl! Jaryn describes this dish as a warm breakfast salad, which you can make as sweet and savory as you want to suit your taste buds. Using ingredients like quinoa, sausages and peppers, this dish is packed with protein, fiber and “good” carbs! See the full recipe and instructions below.




1 tbsp olive oil

1/4 cup red and green bell peppers

1/4 cup grape tomatoes

1 cooked sausage, diced

3/4 cups cooked quinoa

1.5 oz wild arugula

2 whole eggs

1/2 tsp salt and pepper

4 Cups red a white quinoa

9 cups water for quinoa




In a sauté pan, add olive oil and heat. Add peppers, grape tomatoes and cooked sausage, then cook for 20-30 seconds. Season with salt and pepper mix. Add cooked quinoa and heat for about 60 seconds. Add wild arugula and toss. Place quinoa in a round bowl. Cook two eggs sunny side up, or to your preferred style. Put quinoa mix with eggs and serve.


Cooking Your Quinoa


Put quinoa and water in a pot and bring to a boil. Lower heat and simmer for 15-20 minutes or until water has evaporated. Cool. Quinoa can be kept refrigerated.


2. Green Chili and Grits



Here’s a dish that channels the deep south and the south west combined! This unconventional breakfast uses grits, shredded pork, and chicken stock to pack your mouth with flavor! Green chili sauce underscores this dish and makes it a home run. Get the full recipe below!




4 oz unsalted butter

1 fl oz olive oil

½ cup all-purpose flour

1 ¼ qt chicken stock

½ cup white vinegar

8 oz yellow onion (chopped)

3 garlic cloves (chopped)

5 green bell peppers (medium roasted)

1 can (14 oz) green chile (diced)

5 jalapeños (fresh)

1 tbsp cumin (ground)




Place green bell peppers on a tray, drizzle with olive oil, and roast in the oven. Melt butter in a large pot. Add chopped onions and garlic. Cook until the onions are translucent. Add flour and cook until the mixture is a light golden brown. Slowly stir in the white vinegar and chicken stock. Cook for 2 minutes. Add jalapeños, diced green chilis, and roasted bell peppers. Season with cumin and let simmer on a low flame for about 20 minutes. With an immersion blender, blend until smooth.


3. The Hawaiian Loco Moco



The Loco Moco is a traditional Hawaiian hangover cure! The dish is know for its accessibility, as the ingredients are inexpensive and easy to get. Loaded with tasty home-style ingredients like mushroom gravy and fried onion strings, this breakfast doubles as a delicious hangover remedy!




6 oz hamburger patty

1 cup white rice

4 fl oz mushroom gravy (recipe below)

½ fl oz olive oil

1 whole egg

2 pinches salt and pepper

½ cup fried onion strings

Pinch of chopped parsley




Season burger with salt and pepper on both sides and place on a griddle. Cook for 4 minutes and flip. Cook until it reaches the desired temperature. Put white rice on center of a plate. Place the burger on white rice. Pour mushroom gravy over cooked patty. Add olive oil to a nonstick pan and heat. Add egg and cook to preferred style. Put the egg on top of the burger and mushroom gravy. Top with fried onion strings, and garnish with chopped parsley and serve.


Mushroom Gravy Recipe


1 stick unsalted butter

1 qt sliced mushrooms (1/4’’ thick slices)

1 ea yellow onions (1/4’’ julienne)

1 tbsp chopped garlic

.5 tbsp dried thyme

2.25 tsp Salt and pepper mix

1/2 cups all-purpose flour

1.5 qts Chicken stock


Mushroom Gravy Directions


Place butter in a large stock pot and heat until it foams. Stir in mushrooms, sliced yellow onions and chopped garlic. Season with salt and pepper mix, and simmer on low a flame for about 10 minutes. Stir in the flour, cooking and stirring for about 5 minutes. Slowly add 1 qt. of chicken stock, stirring briskly until incorporated. Then add the remaining stock and mix thoroughly. At this time, add the dried thyme leaves. Cook on medium flame until thickened, about 35 minutes, stirring often. Cool down gravy, which can be refrigerated and stored for up to 5 days.