Egg‑free breakfast ideas rise as egg prices soar

The nutritionist emphasizes that her recipes are not only cheaper but also easy and healthy. "These recipes are not only more affordable than traditional egg dishes but are also simple and healthy, which is key for me," she said in an interview with Fox News Digital.

Ingredients:

• 1 tablespoon avocado oil,
• 1/2 large sweet potato, finely chopped,
• 1 package (about 400 g) firm tofu, drained and chopped,
• 1/2 medium red bell pepper, finely chopped,
• 1/4 cup hot sauce,
• 12 thin white corn tortillas,
• 1 jalapeño pepper, thinly sliced,
• 1/2 cup roasted unsalted pumpkin seeds,
• 2 limes, cut into quarters.

Preparation:

1. Heat the oil in a large pan over medium heat.
2. Add the sweet potato, cover, and cook for 10 minutes, stirring occasionally.
3. Add the tofu and bell pepper, cover, and cook for 8 minutes.
4. Mix in the hot sauce, remove from heat.
5. Warm the tortillas in the microwave.
6. Fill the tortillas with the potato mixture, add jalapeño and pumpkin seeds.
7. Serve with limes and extra sauce.

Ingredients:

• 1/4 cup chopped mango,
• 2 tablespoons raw cane sugar,
• 1/4 cup chopped strawberries,
• 4 ripe bananas, sliced,
• 1 cup pancake and waffle mix,
• 2 tablespoons natural butter with olive oil, melted,
• cooking spray.

Preparation:

1. Preheat the oven to 150°C, line a baking sheet with parchment paper.
2. Heat the mango with 1 tablespoon of sugar and 1/4 cup of water, cook for 4 minutes.
3. Blend until smooth.
4. Repeat with strawberries and the remaining sugar.
5. Mix the pancake mix with butter and water.
6. Dip the bananas in the batter, fry until golden brown.
7. Serve with fruit sauces.

Ingredients:

• 4 tablespoons ground flaxseed,
• 4 tablespoons warm water,
• 1 cup whole wheat flour,
• 3/4 cup white flour,
• 1 teaspoon cinnamon,
• 1/4 teaspoon nutmeg,
• 1 teaspoon baking powder,
• 1/2 teaspoon baking soda,
• 1/2 teaspoon kosher salt,
• 2/3 cup 1.5% milk,
• 1 tablespoon apple cider vinegar,
• 1/3 cup maple syrup,
• 1/3 cup neutral oil,
• 1 teaspoon vanilla,
• 1 cup mashed banana,
• 1/2 cup chocolate chips.

Preparation:

1. Preheat the oven to 175°C.
2. Prepare a muffin pan.
3. Mix the dry ingredients in one bowl, the wet ingredients in another.
4. Combine the ingredients, add the mix-ins.
5. Fill the muffin cups with the batter.
6. Bake for 20 minutes.
7. Store in the fridge for up to a week.