Are you looking for a delicious and healthy way to start your day? Look no further! Eggs are a staple breakfast food, but have you ever considered adding eggplant to the mix? Eggplants are packed with nutrients like fiber, vitamins, and antioxidants, making them a great addition to any breakfast dish. In this article, we’ll explore 18 delicious eggplant breakfast recipes that are both healthy and simple to make.
From classic dishes like frittatas and omelets, to international-inspired bowls and wraps, there’s something for everyone in this list of eggplant breakfast recipes. Whether you’re a vegetarian or just looking for some added protein and flavor in your morning meal, these recipes are sure to inspire your next breakfast routine.
Eggplant and Tomato Breakfast Hash
Start your day with a flavorful twist on traditional breakfast hash, featuring roasted eggplant and sweet tomatoes. This dish is perfect for a brunch gathering or a quick weeknight meal.
Ingredients:
– 1 medium eggplant, sliced into 1/2-inch thick rounds
– 2 large tomatoes, diced
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 4 eggs, beaten (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss eggplant slices with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large skillet, cook chopped onion and minced garlic over medium heat until softened, about 5 minutes.
4. Add diced tomatoes to the skillet and cook for an additional 5 minutes.
5. Add roasted eggplant slices to the skillet and stir to combine with tomato mixture.
6. Taste and adjust seasoning as needed. Serve hot, topped with beaten eggs if desired.
Cooking Time: 30-40 minutes
Mediterranean Eggplant Breakfast Bowl
Mediterranean Eggplant Breakfast Bowl: A flavorful twist on a classic breakfast dish, this recipe combines the savory flavors of eggplant with fresh herbs and creamy feta cheese for a delicious and nutritious start to the day.
Ingredients:
– 1 large eggplant, sliced into 1/2-inch thick rounds
– 2 tablespoons olive oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup chopped fresh parsley
– 1/2 cup crumbled feta cheese
– Salt and pepper to taste
– 2 large eggs
– 1 tablespoon lemon juice
Instructions:
1. Preheat oven to 400°F (200°C).
2. Brush eggplant slices with olive oil and season with salt and pepper.
3. Roast eggplant in the oven for 20-25 minutes, or until tender and lightly browned.
4. In a large skillet, sauté onion and garlic until softened.
5. Add roasted eggplant to the skillet and stir to combine.
6. Crack eggs into the skillet and cook until scrambled.
7. Stir in parsley and lemon juice.
8. Serve hot, topped with feta cheese.
Cooking Time: 30-40 minutes
Spicy Eggplant Shakshuka
Shakshuka’s North African charm gets a spicy kick with the addition of roasted eggplant and red pepper flakes. This vibrant dish is perfect for breakfast, brunch, or dinner.
Ingredients:
– 2 large eggplants, sliced into 1/2-inch thick rounds
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 garlic cloves, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon red pepper flakes (adjust to taste)
– Salt and pepper, to taste
– 2 large eggs
– Fresh parsley or cilantro, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss eggplant slices with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender.
3. In a large skillet, cook onion and garlic over medium heat until softened. Add cumin, smoked paprika, and red pepper flakes; cook 1 minute.
4. Create 2 wells in the skillet mixture and crack an egg into each well.
5. Arrange roasted eggplant slices around eggs.
6. Bake for 12-15 minutes, or until whites are set and yolks still runny.
7. Garnish with parsley or cilantro; serve hot.
Cooking Time: 45-50 minutes
Garlic Roasted Eggplant Toast
Elevate your brunch game with this flavorful and nutritious toast recipe, where roasted eggplant takes center stage. This garlic-infused delight is perfect for a weekend breakfast or a quick lunch.
Ingredients:
– 2 medium-sized eggplants
– 4 slices of bread (preferably crusty)
– 3 cloves of garlic, minced
– 1/4 cup olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Cut the eggplants into 1-inch thick slices and place them on a baking sheet lined with parchment paper.
3. Drizzle the olive oil over the eggplant slices, then sprinkle the minced garlic evenly.
4. Roast in the preheated oven for 20-25 minutes or until the eggplants are tender and lightly browned.
5. Meanwhile, toast the bread slices until crispy.
6. Assemble the toasts by spreading a layer of roasted eggplant on each slice of bread.
7. Season with salt and pepper to taste, then garnish with chopped parsley if desired.
Cooking Time: 20-25 minutes
Eggplant and Herb Frittata
A flavorful and savory breakfast or brunch option that combines the richness of eggplant with the brightness of fresh herbs.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 6 eggs
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh basil
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat.
3. Add the eggplant slices and cook for 3-4 minutes on each side, until tender and lightly browned. Remove from heat and set aside.
4. In a separate bowl, whisk together eggs, parsley, basil, salt, and pepper.
5. Pour the egg mixture over the cooked eggplant in the skillet.
6. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the frittata is set and lightly golden brown.
7. Remove from heat and let cool slightly before slicing and serving.
Cooking Time: 25-30 minutes
Baked Eggplant Breakfast Casserole
Start your day with a twist on traditional breakfast casseroles by incorporating the rich flavor of roasted eggplant. This recipe combines tender eggplant, crispy hash browns, and creamy scrambled eggs for a satisfying morning meal.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 cup shredded cheddar cheese
– 1/2 cup milk
– 6 eggs
– 1/2 cup hash browns, thawed
– Salt and pepper to taste
– 2 tbsp olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Toss eggplant slices with olive oil, salt, and pepper on a baking sheet. Roast for 20 minutes or until tender.
3. In a large skillet, sauté onion and garlic until softened. Add scrambled eggs and cook until set.
4. In a separate bowl, combine hash browns, milk, and shredded cheese.
5. Grease a 9×13-inch baking dish with cooking spray. Arrange roasted eggplant slices in the bottom, followed by the scrambled egg mixture, and finally the hash brown mixture.
6. Bake for 25-30 minutes or until the casserole is golden brown and set.
Cooking Time: 45-50 minutes
Eggplant and Avocado Breakfast Wrap
Start your day with a flavorful twist on traditional breakfast wraps. This recipe combines the savory taste of roasted eggplant with the creaminess of avocado, all wrapped up in a crispy tortilla.
Ingredients:
– 1 medium eggplant, sliced into 1/4-inch thick rounds
– 2 ripe avocados, mashed
– 1 large flour tortilla
– 2 tablespoons olive oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– Salt and pepper to taste
– Optional: shredded cheese, salsa, or sour cream for added flavor
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss eggplant slices with olive oil, salt, and pepper. Roast in the oven for 20-25 minutes, or until tender.
3. In a separate pan, sauté onion and garlic until softened.
4. Warm tortilla by wrapping it in a damp paper towel and microwaving for 20 seconds.
5. Assemble wrap by spreading mashed avocado on the tortilla, followed by roasted eggplant, sautéed onion and garlic, and any desired toppings.
Cooking Time: 25-30 minutes
Eggplant and Spinach Scramble
This flavorful scramble combines tender eggplant with fresh spinach, creating a delicious breakfast or brunch option that’s vegetarian-friendly.
Ingredients:
– 1 medium eggplant, diced
– 2 cups fresh spinach leaves
– 4 eggs
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: feta cheese crumbles for added flavor
Instructions:
1. Heat the olive oil in a large non-stick skillet over medium-high heat.
2. Add the diced eggplant and cook until tender, about 3-4 minutes.
3. Push the eggplant to one side of the pan. Crack in the eggs and scramble them until almost set.
4. Stir in the fresh spinach leaves and let wilt for 1 minute.
5. Combine the egg mixture with the eggplant.
6. Season with salt and pepper to taste.
7. If using feta cheese, crumble on top and serve.
Cooking Time: About 12-15 minutes
Grilled Eggplant Breakfast Sandwich
Start your day with a twist on the classic breakfast sandwich by incorporating grilled eggplant into a flavorful and satisfying morning meal.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 2 tablespoons olive oil
– 2 tablespoons butter
– 2 eggs
– 2 slices of bread (toasted or untoasted)
– Salt and pepper to taste
– Optional: cheese (such as cheddar, feta, or goat cheese), spinach, or tomato
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Brush eggplant slices with olive oil and season with salt and pepper.
3. Grill eggplant for 3-4 minutes per side, until tender and lightly charred.
4. Meanwhile, toast bread and cook eggs in a non-stick skillet over medium heat.
5. Assemble sandwich by placing grilled eggplant, cooked eggs, and optional toppings on toasted bread.
6. Serve immediately.
Cooking Time: 10-12 minutes
Eggplant and Feta Breakfast Quesadilla
Start your day with a flavorful twist on the classic breakfast quesadilla. This recipe combines roasted eggplant, creamy feta cheese, and fresh herbs for a delicious morning meal.
Ingredients:
– 1 medium eggplant, sliced into 1/4-inch thick rounds
– 1/2 cup crumbled feta cheese
– 1 tablespoon olive oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 2 tablespoons chopped fresh parsley
– Salt and pepper to taste
– 2 large eggs
– 2 whole wheat tortillas
– Salsa or hot sauce (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss eggplant slices with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a skillet, sauté onion and garlic until softened.
4. In a bowl, whisk eggs and season with salt and pepper.
5. Place a tortilla in the skillet, add roasted eggplant, feta cheese, and cooked onion mixture. Fold tortilla in half.
6. Pour in eggs and cook for 2-3 minutes or until eggs are set.
7. Flip and cook for an additional 1-2 minutes.
8. Serve with salsa or hot sauce, if desired.
Cooking Time: 30-35 minutes
Eggplant Breakfast Stir-Fry with Tofu
A flavorful and nutritious breakfast twist that combines the savory taste of eggplant with the protein-rich goodness of tofu.
Ingredients:
– 1 medium eggplant, sliced into 1-inch thick rounds
– 1/2 cup firm tofu, cut into small cubes
– 1 tablespoon vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon soy sauce
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the eggplant and cook for 3-4 minutes per side, until tender and lightly browned.
3. Remove the eggplant from the skillet and set aside.
4. Add the tofu, onion, and garlic to the skillet. Cook for 2-3 minutes, stirring occasionally, until the tofu is golden brown.
5. Return the cooked eggplant to the skillet and stir in soy sauce. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped scallions if desired.
Cooking Time: 15-20 minutes
Eggplant and Mushroom Breakfast Tacos
Start your day with a flavorful twist on traditional breakfast tacos by combining tender eggplant and savory mushrooms with crispy tortillas, creamy avocado, and a sprinkle of queso fresco.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 1 cup mixed mushrooms (such as cremini, shiitake, and button), sliced
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– 8 corn tortillas
– Avocado or sour cream for serving
– Queso fresco or shredded cheese for serving
– Optional toppings: diced tomatoes, cilantro, salsa
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the eggplant and cook until tender, about 3-4 minutes per side.
3. Add the mushrooms and onion to the skillet; cook until the vegetables are softened, about 5 minutes.
4. Season with salt and pepper to taste.
5. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble the tacos by spooning the eggplant-mushroom mixture onto a warmed tortilla, topping with avocado or sour cream, and sprinkling with queso fresco.
Cooking Time: 15-20 minutes
Eggplant and Bell Pepper Breakfast Skillet
This vibrant skillet combines the sweetness of bell peppers with the earthiness of eggplant, all wrapped up in a hearty breakfast package. Perfect for a weekend brunch or a quick weeknight meal.
Ingredients:
– 1 medium eggplant, sliced into 1/2-inch thick rounds
– 2 large bell peppers (any color), sliced into 1-inch pieces
– 4 eggs
– 1 small onion, diced
– 2 cloves garlic, minced
– Salt and pepper to taste
– Cooking spray or oil
Instructions:
1. Preheat a large cast-iron skillet over medium-high heat.
2. Add the eggplant and bell peppers; cook for 5 minutes, stirring occasionally.
3. Push the vegetables to one side of the skillet. Crack in the eggs and scramble them until cooked through.
4. Mix the eggs with the vegetables.
5. Add the onion and garlic; cook for an additional 2-3 minutes or until the onions are translucent.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 15-20 minutes
Crispy Eggplant Breakfast Burrito
Crispy Eggplant Breakfast Burrito: A flavorful twist on traditional breakfast burritos, this recipe combines the crispy texture of eggplant with savory breakfast fillings.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 1 tablespoon olive oil
– Salt and pepper, to taste
– 8 eggs, beaten
– 1/2 cup shredded cheddar cheese
– 1/2 cup cooked sausage (such as chorizo or breakfast links), crumbled
– 1/2 cup canned black beans, drained and rinsed
– 4 large flour tortillas
– Salsa, sour cream, and cilantro, for serving (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a shallow dish, mix together olive oil, salt, and pepper.
3. Dip each eggplant slice into the oil mixture, coating both sides evenly.
4. Place the coated eggplant slices on a baking sheet lined with parchment paper.
5. Bake for 20-25 minutes or until crispy and golden brown.
6. While the eggplant is baking, scramble the eggs in a bowl. Cook the sausage and black beans in a pan over medium-high heat.
7. Assemble the burritos by wrapping scrambled eggs, cooked sausage, black beans, and crispy eggplant slices in a tortilla.
8. Top with shredded cheese and serve with salsa, sour cream, and cilantro, if desired.
Cooking Time: 30-35 minutes
Eggplant and Chickpea Breakfast Stew
Start your day with a flavorful and nutritious twist on traditional breakfast dishes. This hearty stew combines the richness of eggplant, the creaminess of chickpeas, and the savory flavor of spices.
Ingredients:
– 1 medium eggplant, diced
– 1 can chickpeas (14 oz), drained and rinsed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 4 eggs, beaten
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the onion and garlic; cook until softened, about 5 minutes.
3. Add the eggplant; cook, stirring occasionally, until tender, about 10-12 minutes.
4. Stir in cumin, smoked paprika, salt, and pepper.
5. Add the chickpeas and stir to combine.
6. Create 4 wells in the stew and pour in the beaten eggs.
7. Cook, covered, until the eggs are set, about 3-4 minutes.
8. Serve hot, garnished with fresh parsley or cilantro if desired.
Cooking Time: 25-30 minutes
Eggplant and Zucchini Breakfast Muffins
Start your day with a nutritious twist on traditional breakfast muffins! These Eggplant and Zucchini Breakfast Muffins combine the flavors of roasted eggplant, zucchini, and cheese with whole wheat goodness.
Ingredients:
– 1 large eggplant, sliced into 1/4-inch thick rounds
– 1 medium zucchini, grated
– 1 cup whole wheat flour
– 1/2 cup rolled oats
– 1/2 cup grated cheddar cheese
– 1/4 cup chopped fresh parsley
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup milk
– 1 large egg, beaten
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
2. Roast the eggplant slices in a single layer on a baking sheet at 400°F (200°C) for 20-25 minutes, or until tender and lightly browned.
3. In a large bowl, whisk together flour, oats, cheese, parsley, baking powder, salt, and pepper.
4. In a separate bowl, whisk together milk, egg, and olive oil.
5. Add the roasted eggplant to the dry ingredients and stir until combined.
6. Pour in the wet ingredients and mix until just combined. Do not overmix.
7. Divide batter evenly among muffin cups.
8. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
Cooking Time: 18-20 minutes
Eggplant and Lentil Breakfast Curry
A flavorful and nutritious twist on traditional breakfast dishes, this curry combines the richness of eggplant with the comforting warmth of lentils. Perfect for a weekend brunch or a quick morning meal.
Ingredients:
– 1 medium eggplant, sliced
– 1 cup cooked lentils
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon curry powder
– Salt and pepper to taste
– 2 cups vegetable broth
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the onion and garlic; cook until softened, about 3 minutes.
3. Add the eggplant; cook until tender, about 5 minutes.
4. Stir in the cumin, curry powder, salt, and pepper. Cook for 1 minute.
5. Add the cooked lentils and vegetable broth; bring to a simmer.
6. Reduce heat to low and let curry cook for 10-15 minutes or until flavors have melded together.
7. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 20-25 minutes
Eggplant and Pesto Breakfast Pizza
Start your day with a flavorful twist on traditional breakfast pizza. This recipe combines the sweetness of eggplant, the creaminess of pesto, and the savory flavors of mozzarella cheese.
Ingredients:
– 1 large eggplant, sliced into 1/4-inch thick rounds
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1/4 cup pesto
– 8 oz fresh mozzarella cheese, shredded
– 1 tsp salt
– 1/4 tsp black pepper
– 1 pre-made pizza crust (homemade or store-bought)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, heat olive oil over medium-high heat. Add eggplant slices and cook for 3-4 minutes per side, until tender.
3. Meanwhile, spread pesto on the pizza crust, leaving a 1/2-inch border.
4. Arrange cooked eggplant slices on top of pesto.
5. Sprinkle mozzarella cheese and season with salt and pepper.
6. Bake for 12-15 minutes, or until cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Summary
Get ready to start your day with a delicious twist on traditional breakfast dishes. This collection of 18 healthy and simple eggplant breakfast recipes will inspire you to get creative in the kitchen. From savory shakshuka and frittatas to sweet breakfast wraps and muffins, there’s something for every taste and dietary preference. Whether you’re looking for vegetarian, vegan, or gluten-free options, these recipes showcase the versatility of eggplant as a breakfast ingredient. So go ahead, crack open an eggplant (or two!), and start your morning off right with these tasty and nutritious ideas.
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