I love eating eggs for breakfast; organic, brown, free-range and local ones if I can get them.
And I know I do not stand alone; there’s a reason eggs are such a popular way to start the day. They have an astounding nutrient profile, offering such a variety of many nutrients that are vital to our health.
If I were to compare eggs to a potential dating partner, they’d be what we call the ‘total package’.
The combination of protein, healthy fats, and vitamins can give you the energy you need to embrace the day. Although eggs are high in cholesterol, they do not necessarily raise cholesterol levels in the blood. Cholesterol is an essential nutrient and our body makes cholesterol on its own so if you receive more in your diet, your body compensates by making less of it. In some studies where eggs did raise blood cholesterol, it was usually the levels of the ‘good’ cholesterol, HDL (High Density Lipoprotein), instead of the ‘bad’ cholesterol, LDL (Low Density Lipoprotein). Eggs also provide the body with choline, a brain nutrient that many people may not be getting enough of in their diet, and the carotenoid antioxidants, Lutein and Zeaxanthin, which may promote healthy eyes.
Also, since eggs are high in a variety of nutrients, particularly protein, they increase feelings of satiety and help you feel fuller longer. They are a much better alternative to other common carb-heavy breakfasts like toast, pancakes, waffles, bagels, cereal, etc.
Want to hear the best part?
Eating eggs for breakfast can be a great way to incorporate vegetables (including greens) into your first meal of the day!
1. Sauté onion, garlic, bell peppers, mushrooms, broccoli, celery, or any other kind of vegetable you like before adding the eggs and scrambling them. I like to fold in diced tomato or greens at the very end since they are more fragile and don’t taste as good when over-cooked.
2. Easily place your eggs on a bed of greens! I do this pretty much every time regardless if I add vegetables to the scramble or not. I like to use mixed greens, but you can use any other leafy greens like spinach, romaine, kale, chard, etc. If I’m in a hurry, I like to season the eggs with garlic or onion powder, a dash of himalayan sea salt, any other spice blend I have on hand and just place them on top of a bed of greens.
So don’t be afraid of those eggs! And have fun making vegetables a delicious part of your breakfast 🙂