20 Delicious Diabetic Breakfast Recipes with Eggs Healthy

Starting your day with a delicious and healthy breakfast doesn’t have to be a challenge, especially when you’re managing diabetes. Eggs, a versatile and protein-packed staple, can be the star of your morning meal in so many delightful ways. From fluffy omelets to savory scrambles, we’ve rounded up 20 mouthwatering recipes that prove eating well is anything but boring. Let’s dive into these easy, egg-centric dishes that will keep your blood sugar in check and your taste buds happy!

Scrambled Eggs with Spinach and Feta

Start your morning with a protein-packed twist on classic scrambled eggs, infused with the earthy flavors of spinach and the tangy punch of feta cheese.

Ingredients

• 4 large eggs
• 1 cup fresh spinach, roughly chopped
• 1/4 cup crumbled feta cheese
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Heat olive oil in a non-stick skillet over medium heat.
2. Add the spinach and sauté for 2 minutes until just wilted.
3. In a bowl, whisk together eggs, salt, and black pepper.
4. Pour the egg mixture over the spinach in the skillet. Cook, stirring gently, for 3-4 minutes until the eggs are softly set.
5. Sprinkle feta cheese over the eggs and stir lightly to combine. Cook for another minute until the cheese begins to melt.
6. Remove from heat and serve immediately.

The creamy feta melts into the eggs, creating pockets of briny flavor that contrast beautifully with the fresh spinach.

Tip: For an extra fluffy texture, add a splash of milk to the eggs before whisking.

Boiled Eggs with Avocado Slices

Start your morning with a simple yet satisfying combo of creamy avocado and perfectly boiled eggs—a match made in breakfast heaven.

Ingredients

• 2 large eggs
• 1 ripe avocado
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 1 teaspoon lemon juice

Instructions

1. Place the eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil over high heat, then cover and remove from heat. Let stand for 10 minutes for hard-boiled eggs.
2. While the eggs are cooking, slice the avocado in half, remove the pit, and scoop the flesh onto a cutting board. Slice into 1/4-inch thick pieces.
3. Drain the eggs and run under cold water to cool. Peel and slice each egg into quarters.
4. Arrange the avocado slices and egg quarters on a plate. Drizzle with olive oil and lemon juice, then sprinkle with salt and black pepper.

The contrast between the rich, buttery avocado and the tender eggs is elevated by the bright pop of lemon—a simple dish that feels indulgent.

Tip: For softer yolks, reduce the standing time to 6 minutes after boiling.

Egg Muffins with Bell Peppers and Cheese

Start your morning with these fluffy egg muffins, packed with colorful bell peppers and melty cheese for a quick, protein-packed breakfast.

Ingredients

• 6 large eggs
• 1/4 cup milk
• 1/2 cup diced bell peppers (any color)
• 1/2 cup shredded cheddar cheese
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil

Instructions

1. Preheat your oven to 375°F and grease a muffin tin with 1 tablespoon olive oil.
2. In a large bowl, whisk together 6 large eggs and 1/4 cup milk until well combined.
3. Stir in 1/2 cup diced bell peppers, 1/2 cup shredded cheddar cheese, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
4. Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
5. Bake for 20-25 minutes, or until the egg muffins are set and slightly golden on top.

These egg muffins are a game-changer for busy mornings, offering a perfect balance of fluffy eggs, crunchy peppers, and gooey cheese in every bite.

Tip: Customize your muffins by swapping in your favorite veggies or cheese for a new flavor every time.

Poached Eggs on Whole Grain Toast

Start your morning with a simple yet satisfying dish that combines the creamy texture of poached eggs with the hearty crunch of whole grain toast.

Ingredients

• 2 large eggs
• 2 slices of whole grain bread
• 1 tablespoon white vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon unsalted butter

Instructions

1. Fill a medium saucepan with 3 inches of water, add 1 tablespoon white vinegar, and bring to a gentle simmer over medium heat.
2. While the water heats, toast 2 slices of whole grain bread until golden and crisp. Spread 1 tablespoon unsalted butter evenly over the toast.
3. Crack each egg into a small cup or bowl. Gently slide the eggs into the simmering water, one at a time. Cook for 3 to 4 minutes for soft, runny yolks.
4. Use a slotted spoon to lift the eggs out of the water, letting excess water drain off. Place one egg on each slice of toast.
5. Sprinkle the eggs with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

The magic of this dish lies in the contrast between the silky egg yolk and the nutty, crisp toast—a perfect balance of textures and flavors to kickstart your day.

Tip: For an extra flavor boost, sprinkle a pinch of smoked paprika or chopped fresh herbs over the eggs before serving.

Omelette with Mushrooms and Low-Fat Cheese

Start your morning with a fluffy omelette packed with earthy mushrooms and melty low-fat cheese, a perfect balance of flavor and nutrition.

Ingredients

• 3 large eggs
• 1/4 cup sliced mushrooms
• 1/4 cup shredded low-fat cheese
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh chives

Instructions

1. Heat olive oil in a non-stick skillet over medium heat. Add mushrooms and sauté for 3-4 minutes until they’re soft and slightly golden.
2. In a bowl, whisk eggs with salt and black pepper until well combined.
3. Pour the egg mixture over the mushrooms in the skillet. Let it cook undisturbed for 2 minutes until the edges start to set.
4. Sprinkle shredded low-fat cheese and chopped chives evenly over the eggs. Cover the skillet with a lid and cook for another 2-3 minutes until the cheese is melted and the omelette is set.
5. Fold the omelette in half with a spatula and slide it onto a plate.

The secret to this omelette’s irresistible texture? The lid traps steam, ensuring the eggs stay tender while the cheese gets perfectly gooey.

Tip: For an extra flavor boost, try adding a pinch of garlic powder to the egg mixture before cooking.

Egg and Vegetable Stir Fry

Whip up this vibrant Egg and Vegetable Stir Fry for a quick, nutritious meal that’s as colorful as it is delicious.

Ingredients

• 2 tbsp vegetable oil
• 4 large eggs, beaten
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 1 carrot, julienned
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add the beaten eggs and scramble until just set, about 2 minutes. Remove from the skillet and set aside.
2. In the same skillet, heat the remaining 1 tbsp vegetable oil. Add the broccoli, red bell pepper, and carrot. Stir-fry for 5 minutes until vegetables are crisp-tender.
3. Add the minced garlic, soy sauce, sesame oil, salt, and black pepper to the skillet. Stir-fry for another minute until fragrant.
4. Return the scrambled eggs to the skillet. Toss everything together and cook for an additional minute to combine the flavors.

The sesame oil and soy sauce create a rich, umami-packed sauce that clings beautifully to the crisp vegetables and fluffy eggs.

Tip: For an extra crunch, sprinkle with toasted sesame seeds before serving.

Hard-Boiled Eggs with a Side of Berries

Start your morning with a protein-packed duo that’s as simple as it is satisfying—hard-boiled eggs paired with fresh berries for a sweet contrast.

Ingredients

• 4 large eggs
• 1 cup mixed berries (strawberries, blueberries, and raspberries)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Place the eggs in a single layer at the bottom of a saucepan and cover with at least 1 inch of cold water.
2. Bring the water to a boil over high heat, then cover the pan and remove it from the heat. Let the eggs sit in the hot water for 12 minutes.
3. While the eggs are cooking, rinse the mixed berries under cold water and pat them dry with a paper towel.
4. After 12 minutes, transfer the eggs to a bowl of ice water to cool for about 5 minutes before peeling.
5. Once peeled, slice the eggs in half and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
6. Serve the seasoned hard-boiled eggs with the cup of mixed berries on the side.

The creamy yolks of the eggs beautifully balance the tartness of the berries, making this combo a refreshing start to any day.

Tip: For easier peeling, use eggs that are a week or two old—the air pocket inside expands, making the shell come off more cleanly.

Egg Salad with Greek Yogurt Dressing

Looking for a lighter twist on the classic egg salad? This version swaps out mayo for creamy Greek yogurt, adding a tangy freshness that’s utterly irresistible.

Ingredients

• 6 large eggs
• 1/2 cup plain Greek yogurt
• 1 tbsp Dijon mustard
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup finely chopped celery
• 2 tbsp finely chopped red onion
• 1 tbsp chopped fresh dill

Instructions

1. Place the eggs in a saucepan and cover with water. Bring to a boil over high heat, then remove from heat, cover, and let sit for 10 minutes. Drain and cool under cold water.
2. Peel the eggs and chop them into small pieces.
3. In a large bowl, whisk together the Greek yogurt, Dijon mustard, salt, and black pepper until smooth.
4. Add the chopped eggs, celery, red onion, and fresh dill to the bowl. Gently fold everything together until well combined.
5. Chill in the refrigerator for at least 30 minutes before serving to let the flavors meld.

The Greek yogurt dressing not only lightens up this egg salad but also gives it a delightful zing that pairs perfectly with the crunch of celery and the sharpness of red onion.

Tip: For an extra layer of flavor, try adding a pinch of smoked paprika or a squeeze of lemon juice to the dressing.

Soft-Boiled Eggs with Asparagus Spears

Start your morning with a touch of elegance by pairing creamy soft-boiled eggs with crisp asparagus spears—a simple yet sophisticated dish that’s ready in minutes.

Ingredients

• 4 large eggs
• 12 asparagus spears, trimmed
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp butter

Instructions

1. Bring a pot of water to a gentle boil. Carefully add the eggs and cook for 6 minutes for a perfectly soft-boiled center. Remove with a slotted spoon and place in an ice bath for 1 minute to stop the cooking.
2. While the eggs cook, heat olive oil in a skillet over medium heat. Add the asparagus spears, sprinkle with 1/4 tsp salt and 1/8 tsp black pepper, and sauté for 3-4 minutes until bright green and slightly tender.
3. Peel the eggs carefully and slice them in half. Arrange the asparagus on plates, top with egg halves, and dot with butter. Sprinkle the remaining 1/4 tsp salt and 1/8 tsp black pepper over the top.

The contrast between the runny yolk and the crisp asparagus creates a delightful texture play, making this dish a standout for brunch or a light dinner.

Tip: For an extra flavor boost, drizzle the finished dish with a squeeze of lemon juice or a sprinkle of grated Parmesan cheese.

Egg White Omelette with Tomatoes and Basil

Start your morning with a light and fluffy Egg White Omelette, packed with the fresh flavors of tomatoes and basil. It’s a simple, protein-packed breakfast that feels gourmet.

Ingredients

• 4 large egg whites
• 1/4 cup diced tomatoes
• 1 tbsp fresh basil, chopped
• 1 tsp olive oil
• 1/8 tsp salt
• 1/8 tsp black pepper

Instructions

1. Heat olive oil in a non-stick skillet over medium heat.
2. Add diced tomatoes and cook for 2 minutes until slightly softened.
3. In a bowl, whisk egg whites with salt and black pepper until frothy.
4. Pour egg whites over the tomatoes in the skillet, tilting to spread evenly.
5. Cook for 2-3 minutes until edges start to set, then sprinkle chopped basil over one half.
6. Gently fold the omelette in half, cover, and cook for another 1-2 minutes until fully set.

The secret to this omelette’s airy texture is whisking the egg whites until frothy, creating a cloud-like base for the juicy tomatoes and aromatic basil.

Tip: For an extra flavor boost, add a sprinkle of feta cheese before folding the omelette.

Scrambled Eggs with Smoked Salmon and Dill

Start your morning with a touch of luxury by whipping up these creamy scrambled eggs, perfectly paired with smoky salmon and fresh dill.

Ingredients

• 4 large eggs
• 1/4 cup whole milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon unsalted butter
• 2 ounces smoked salmon, chopped
• 1 tablespoon fresh dill, chopped

Instructions

1. In a medium bowl, whisk together the eggs, milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined.
2. Heat a non-stick skillet over medium-low heat and add 1 tablespoon unsalted butter, letting it melt completely.
3. Pour the egg mixture into the skillet. Let it sit undisturbed for a few seconds, then gently stir with a spatula, folding the eggs from the edges to the center.
4. Continue cooking, stirring occasionally, until the eggs are softly set and slightly runny in places, about 3-4 minutes.
5. Remove from heat and gently fold in the smoked salmon and fresh dill. The residual heat will finish cooking the eggs to a creamy consistency.

The secret to this dish lies in the gentle cooking of the eggs, ensuring they remain tender and luxurious, while the smoked salmon adds a depth of flavor that’s simply irresistible.

Tip: For an extra touch of elegance, serve these scrambled eggs on a warm plate with a sprinkle of additional dill on top.

Baked Eggs in Avocado Halves

Start your morning with a twist by baking eggs inside creamy avocado halves for a protein-packed breakfast that’s as nutritious as it is Instagram-worthy.

Ingredients

• 2 ripe avocados
• 4 large eggs
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp paprika
• 2 tbsp chopped fresh cilantro
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 425°F and lightly grease a baking dish with 1 tbsp olive oil.
2. Cut the avocados in half and remove the pits. Scoop out about 1 tbsp of flesh from each half to make room for the eggs.
3. Place the avocado halves in the prepared baking dish. Crack an egg into each avocado half, ensuring the yolk fits into the cavity.
4. Sprinkle each with 1/4 tsp salt, 1/4 tsp black pepper, and 1/4 tsp paprika.
5. Bake at 425°F for 15-18 minutes, or until the eggs are set to your liking.
6. Garnish with 2 tbsp chopped fresh cilantro before serving.

The contrast between the warm, runny egg and the cool, buttery avocado creates a delightful sensory experience that’s perfect for lazy weekend brunches.

Tip: For an extra kick, add a dash of hot sauce or a sprinkle of crushed red pepper flakes before baking.

Egg and Cheese Stuffed Peppers

These Egg and Cheese Stuffed Peppers are a delightful twist on your morning routine, combining the sweetness of bell peppers with the richness of eggs and cheese for a breakfast that’s as nutritious as it is delicious.

Ingredients

• 4 large bell peppers, any color
• 8 large eggs
• 1 cup shredded cheddar cheese
• 1/4 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 2 green onions, thinly sliced

Instructions

1. Preheat your oven to 375°F. Cut the tops off the bell peppers and remove the seeds and membranes. Place them in a baking dish.
2. In a bowl, whisk together the eggs, milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined.
3. Heat olive oil in a skillet over medium heat. Pour in the egg mixture and cook, stirring occasionally, until the eggs are just set, about 3-4 minutes.
4. Divide the scrambled eggs among the bell peppers. Top each with shredded cheddar cheese and sliced green onions.
5. Bake in the preheated oven for 20-25 minutes, until the cheese is bubbly and the peppers are tender.

The magic of this dish lies in the peppers becoming just tender enough to complement the creamy eggs and melted cheese, creating a perfect bite every time.

Tip: For an extra flavor boost, try adding a pinch of smoked paprika to the egg mixture before cooking.

Fried Eggs with Sautéed Kale

Start your morning with a nutritious and flavorful twist by whipping up these Fried Eggs with Sautéed Kale. It’s a simple dish that packs a punch of flavor and health benefits, perfect for a quick breakfast or a lazy weekend brunch.

Ingredients

• 2 tablespoons olive oil
• 2 large eggs
• 2 cups chopped kale, stems removed
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1 tablespoon grated Parmesan cheese (optional)

Instructions

1. Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.
2. Add the chopped kale to the skillet, sprinkling with 1/8 teaspoon of salt, 1/8 teaspoon of black pepper, and 1/8 teaspoon of garlic powder. Sauté for 3-4 minutes until the kale is wilted but still bright green. Remove from the skillet and set aside.
3. In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Crack the eggs into the skillet, sprinkling with the remaining salt, black pepper, and garlic powder. Cook for 2-3 minutes for sunny-side-up, or flip and cook for an additional minute if you prefer over-easy.
4. Serve the fried eggs on top of the sautéed kale, garnished with grated Parmesan cheese if desired.

The combination of crispy-edged eggs with tender, garlicky kale creates a delightful contrast in textures and flavors that’s sure to wake up your taste buds.

Tip: For an extra kick, add a pinch of red pepper flakes to the kale while sautéing.

Egg Drop Soup with Spinach

Warm up with this comforting Egg Drop Soup with Spinach, a quick and nutritious dish that brings a cozy twist to your weeknight dinners.

Ingredients

• 4 cups chicken broth
• 1 cup fresh spinach, tightly packed
• 2 large eggs
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1/2 teaspoon salt
• 1/4 teaspoon ground white pepper
• 1 teaspoon sesame oil
• 2 green onions, thinly sliced

Instructions

1. In a medium pot, bring the chicken broth to a boil over high heat.
2. While waiting for the broth to boil, whisk together the cornstarch and water in a small bowl to create a slurry.
3. Once the broth is boiling, stir in the cornstarch slurry to slightly thicken the soup.
4. Reduce the heat to medium-low. Slowly pour in the beaten eggs while stirring the soup in a circular motion to create egg ribbons.
5. Add the spinach, salt, and white pepper. Stir gently until the spinach is just wilted, about 1 minute.
6. Remove the pot from heat. Drizzle with sesame oil and sprinkle with green onions before serving.

The magic of this soup lies in the silky egg ribbons and the fresh pop of spinach, making it a visually appealing and tasty dish that’s ready in under 15 minutes.

Tip: For an extra flavor boost, add a dash of soy sauce or a pinch of ginger to the broth before adding the eggs.

Deviled Eggs with Greek Yogurt

Deviled eggs get a creamy, tangy twist with Greek yogurt, making them a lighter yet equally indulgent treat for your next gathering.

Ingredients

• 6 large eggs
• 1/4 cup plain Greek yogurt
• 1 tablespoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon fresh dill, finely chopped
• Paprika, for garnish

Instructions

1. Place the eggs in a single layer in a saucepan and cover with water by 1 inch. Bring to a boil, then cover and remove from heat. Let stand for 12 minutes.
2. Transfer the eggs to a bowl of ice water to cool for 5 minutes. Peel and halve lengthwise, then scoop yolks into a bowl.
3. Mash the yolks with a fork, then stir in 1/4 cup Greek yogurt, 1 tablespoon Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth.
4. Fold in 1 tablespoon fresh dill, then spoon or pipe the mixture into the egg whites.
5. Sprinkle lightly with paprika for a pop of color and flavor.

The Greek yogurt adds a refreshing lightness to these deviled eggs, while the dill brings a subtle herby note that’s perfect for spring brunches.

Tip: For smoother filling, press the yolks through a fine mesh sieve before mixing with the other ingredients.

Egg and Turkey Sausage Skillet

Start your morning with a hearty and flavorful Egg and Turkey Sausage Skillet that’s as easy to make as it is delicious.

Ingredients

• 1 tbsp olive oil
• 1/2 lb turkey sausage, casings removed
• 1 small bell pepper, diced
• 1 small onion, diced
• 4 large eggs
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1/4 cup shredded cheddar cheese
• 2 tbsp chopped fresh parsley

Instructions

1. Heat olive oil in a large skillet over medium heat. Add turkey sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes.
2. Add bell pepper and onion to the skillet. Cook, stirring occasionally, until vegetables are softened, about 5 minutes.
3. Crack eggs directly into the skillet over the sausage and vegetable mixture. Sprinkle with salt, black pepper, and garlic powder.
4. Cover the skillet and cook until the eggs are set to your liking, about 5 minutes for runny yolks or 7 minutes for firm yolks.
5. Sprinkle shredded cheddar cheese and chopped parsley over the top. Cover again for 1 minute to melt the cheese.

The combination of savory turkey sausage, melted cheese, and perfectly cooked eggs creates a satisfying one-pan meal that’s perfect for busy mornings.

Tip: For an extra kick, add a pinch of red pepper flakes when seasoning the eggs.

Scrambled Eggs with Zucchini and Parmesan

Start your morning with a twist by adding zucchini and Parmesan to your scrambled eggs for a dish that’s both nutritious and bursting with flavor.

Ingredients

• 4 large eggs
• 1 medium zucchini, grated (about 1 cup)
• 1/4 cup grated Parmesan cheese
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Instructions

1. Heat olive oil in a non-stick skillet over medium heat.
2. Add the grated zucchini and cook for 2-3 minutes, stirring occasionally, until slightly softened.
3. In a bowl, whisk together the eggs, salt, and black pepper.
4. Pour the egg mixture over the zucchini in the skillet. Cook, stirring gently, until the eggs are softly set, about 3-4 minutes.
5. Sprinkle the grated Parmesan cheese over the eggs and stir to combine. Cook for another minute until the cheese is melted and the eggs are fully set.
6. Remove from heat and serve immediately.

The grated zucchini adds a subtle sweetness and moisture to the eggs, while the Parmesan brings a savory depth that elevates this simple dish.

Tip: For an extra flavor boost, try adding a pinch of red pepper flakes with the salt and pepper.

Egg and Black Bean Breakfast Burrito

Start your morning with a hearty Egg and Black Bean Breakfast Burrito, packed with protein and flavor to keep you energized all day.

Ingredients

• 4 large eggs
• 1/2 cup canned black beans, rinsed and drained
• 1/4 cup shredded cheddar cheese
• 2 tbsp salsa
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp ground cumin
• 1/8 tsp black pepper
• 2 large flour tortillas
• 1/4 cup diced avocado

Instructions

1. Heat olive oil in a non-stick skillet over medium heat. Add the eggs, salt, cumin, and black pepper. Scramble until just set, about 3 minutes.
2. Stir in the black beans and salsa, cooking for another 2 minutes until everything is heated through.
3. Divide the egg mixture between the two tortillas, placing it in the center of each. Sprinkle with cheddar cheese and top with diced avocado.
4. Fold the sides of the tortillas over the filling, then roll up tightly to form burritos.
5. Serve immediately, or wrap in foil to keep warm for up to 30 minutes.

The combination of creamy avocado and spicy salsa with the hearty eggs and beans makes this burrito a morning game-changer.

Tip: For an extra kick, add a dash of hot sauce to the egg mixture before cooking.

Shakshuka with Whole Grain Bread

Wake up your mornings with this vibrant Shakshuka, a one-pan wonder that’s as nutritious as it is colorful, served with a side of hearty whole grain bread for dipping.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/4 tsp chili flakes
• 1 can (28 oz) crushed tomatoes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 large eggs
• 1/4 cup fresh parsley, chopped
• 4 slices whole grain bread, toasted

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onion and red bell pepper, cooking until soft, about 5 minutes.
2. Stir in garlic, cumin, smoked paprika, and chili flakes, cooking for 1 minute until fragrant.
3. Pour in crushed tomatoes, salt, and black pepper. Simmer for 10 minutes, stirring occasionally.
4. Make 4 wells in the sauce and crack an egg into each. Cover and cook for 5-7 minutes until eggs are set to your liking.
5. Sprinkle with fresh parsley and serve hot with toasted whole grain bread on the side.

The magic of this dish lies in the perfectly runny yolks mingling with the spiced tomato sauce, creating a spoonable delight that’s both comforting and exciting.

Tip: For an extra layer of flavor, rub the toasted bread with a cut garlic clove before serving.

Conclusion

We hope these 20 delicious diabetic breakfast recipes with eggs inspire your mornings with health and flavor! Each dish is crafted to keep your blood sugar in check while satisfying your taste buds. Don’t forget to try them out, share your favorites in the comments, and pin your top picks on Pinterest. Happy cooking!

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