Eggs are in high demand and are expensive.
As breakfast supplies drop, some people are looking for egg replacements.
Melanie Marcus, registered dietitian at Dole Food Company in Charlotte, North Carolina, Nutrition, Wellness and Communications Manager, shared some simple egg-free recipes.
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“These recipes are not as affordable as traditional egg dishes today due to high egg prices. They are simple and healthy, and are two essentials for me,” she says in Fox News Digital. I spoke to.
The sign “sufficient supply may limit availability in the coming weeks,” indicated in the egg section of a grocery store in Miami, Florida on January 23, 2025. (Joe Raedle/Getty Images)
“You can find tofu, flax seeds, canned chickpeas and bananas in almost every supermarket. You don't have to be a gourmet chef to make something amazing.”
Below are three egg-free recipes that Marcus recommends:
Protein-filled breakfast tacos
The protein-filled breakfast tacos are made with tofu, sweet potatoes and a variety of peppers. (Dole Food Co.)
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1 tablespoon avocado oil
½ large sweet potato, peeled and finely chopped
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1 package (14 oz) Sturdy tofu.
½ Medium red pepper, finely chopped
¼ cup hot sauce and additional for serving
12 (6 inch) thin white corn tortilla
1 Jalapeno pepper, slice thinly
½ cup roasted unsalted pepitas
Two limes cut into wedges
“I love showing my family how easy and delicious a plant-based diet and lifestyle is,” Marcus said. (Dole Food Co.)
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1. Heat the oil in a large frying pan over medium heat.
2. Add sweet potatoes. Cover, cook for 10 minutes or until golden brown and tender, stirring occasionally.
3. Add salad, tofu and peppers. Cover, cook for 8 minutes or until vegetables are tender, stirring occasionally.
4. Stir in the hot sauce. Remove from the heat. Make about 6½ cups.
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5. Stack the tortillas on a microwave safe plate between two wet paper towels. Heat thoroughly in the microwave for 30 seconds or until warm.
6. Fill the tortilla with a sweet potato mixture. Jalapeno and Pepitas top.
7. Serve with lime wedges and additional hot sauce.
Mini Banana Pancake Bite
Marcus' Mini Banana Pancake Bites recipes serve four and take 35 minutes. (Dole Food Co.)
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¼ cup chopped mango
2 tablespoons raw cane sugar
¼ cup chopped strawberries
4 ripe bananas, peel and cut sideways into ½ inch pieces
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1 cup of protein pancakes and waffle mix
Melt in 2 tablespoons of natural buttery spread olive oil
Non-stick cooking spray
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1. Preheat the oven to 300°F. Arrange the rimmed baking pans with parchment.
2. Heat the mangoes and simmer in 1 tablespoon sugar and ¼ cup water over medium heat in a small pot. Lower the heat and cook for 4 minutes or until the mangoes are very tender and stir occasionally.
3. Transfer the mango mixture to a blender. Pure until smooth. Make 3 tablespoons.
4. Heat the strawberries and simmer the remaining 1 tablespoon of sugar and ¼ cup of water over medium heat in the same small pot. Lower the heat and cook for 4 minutes or until the strawberries are very tender and stir occasionally.
Mini banana pancakes are served with fruit sauce. (Dole Food Co.)
5. Transfer the strawberry mixture to a blender. Pure until smooth. Make 3 tablespoons.
6. Place pancakes and waffle mix, butter spread, and 3/4 cup water in a medium bowl.
7. Preheat a large non-stick frying pan over medium heat. Spray with a cooking spray.
8. In two batches, dip and coat the bananas in the batter, allowing excess to drip. Place in a skillet and cook for 4 minutes or until the top and bottom are golden brown and turn once.
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9. Stand upright, cook for 1 minute, and face on all sides.
10. Transfer to the prepared bread. Keep the remaining batches warm in the oven while cooking. Stick about 40 sticks.
11. Serve pancake bite with a mango and strawberry mixture for soaking.
Flax egg-free banana muffin recipe
These egg-free banana muffins use bananas as an egg replacement. (missing nutritious food)
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4 tablespoons ground flax seeds
4 tablespoons of warm water
1 whole wheat flour
3/4 cup white powder
1 tsp Cinnamon
1/4 TSP Nutmeg
1 cup of baking powder
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1/2 tsp Baking Soda
1/2 tsp Kosher salt
2/3 cup 1% milk
TBSP Apple Cider Vinegar tablespoon
1/3 cup of maple syrup
1/3 cup neutral oil
1 tsp vanilla
1 cup mashed banana
Mix in 1/2 cup chocolate chips or other options
Egg-free banana muffins can be stored in the fridge for up to a week. (missing nutritious food)
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1. Preheat the oven to 350F.
2. Prepare the muffin pan by linening it with a paper liner. If you don't have a muffin cup, spray the muffin tray with non-stick spray.
3. Combine all the dry ingredients in a large bowl. Combine all the wet ingredients in a separate bowl.
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4. Add half of the dry ingredients to the wet and mix until combined. Add remaining dry ingredients. Once combined, add an optional mixin.
5. Pour batter into muffin cans prepared in an ice cream scoop or 1/3 cup measuring cup and make sure they are all the same size.
6. Add optional mixins to the top of the muffin or skip mixing and add some for interest above.
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7. Slide the tray into the center rack of a preheated oven and set the timer for 20 minutes or until the toothpick is clean.
8. Cool on a wire rack, store in the fridge, and store in an airtight container for up to a week.
These recipes are owned by Melanie Marcus and are shared with Fox News Digital.
