Eggs are in high demand and are in high prices.
As breakfast staples are declining, some are looking for egg alternatives.
Registered nutritionist Melanie Marcus is a nutrition, health and communications manager at Dole Food Company in Charlotte, North Carolina, sharing some simple recipes that don’t include eggs.
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“These recipes are not only more affordable than traditional egg dishes, because the eggs are expensive and they are easy to be healthy, which are two important to me,” she told Fox News Digital.
“Availability may be limited in the coming weeks due to supply shortages,” in the egg section of a grocery store in Miami, Florida, January 23, 2025. (Joe Raedle/Getty Images)
“You can find tofu, flax seeds, canned chickpeas and bananas in almost every supermarket, and you can create something amazing without becoming a gourmet chef.”
Here are three egg-free recipes recommended by Marcus.
Protein-packed breakfast tacos
The protein-packed breakfast tacos are made with tofu, sweet potatoes and various chili peppers. (Dole Food Co.)
raw material
1 tablespoon avocado oil
½ large sweet potato, peeled and chopped
1 triple quinoa and kale salad recipe
1 pack (14 ounces) tofu, pat dry and chopped
½ medium red bell pepper, chopped
¼ cup hot sauce plus extra service
12 (6-inch) thin white corn cakes
1 jalapeno, sliced
½ cup baked unsalted pepitas
2 limes, cut into wedges
“I love showing families the ease and deliciousness of plant-based diets and lifestyles,” Marcus said. (Dole Food Co.)
direction
1. Heat oil in a large skillet over medium heat.
2. Add sweet potato; cover for 10 minutes or cook for 10 minutes, until golden and tender, stirring occasionally.
3. Add salad, tofu and pepper; cover and cook for 8 minutes, or until vegetables are tender, stirring occasionally.
4. Stir the hot sauce; remove from heat. Make about 6½ cups.
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5. Stack tortillas on a microwave safety board between two wet tissues; heat in a high microwave for 30 seconds or until heated.
6. Fill the tortillas with sweet potato mixture; top with jalapeno and pepitas.
7. With lemon wedges and extra hot sauce.
Mini Banana Pancake Bites
Marcus’s Mini Banana Pancake Bite Recipe offers four that take 35 minutes to make. (Dole Food Co.)
raw material
¼ cup chopped mango
2 tablespoons raw sugar cane sugar
¼ cup chopped strawberries
4 ripe bananas, peeled and cut horizontally into ½-inch pieces
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1 cup egg white pancakes and waffles mix
2 tablespoons natural butter spread with olive oil, melted
Non-stick cooking spray
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1. Preheat the oven to 300°F; arrange edge baking trays with parchment paper into plates.
2. Heat the mango, 1 tablespoon sugar and 1/4 cup water, cook in a small pot over medium heat; reduce heat to low and cook for 4 minutes, or until the mango is very soft, stirring occasionally.
3. Transfer the mango mixture to a blender; mud high up until smooth. About 3 tablespoons.
4. Heat the strawberries, remaining 1 tablespoon sugar and 1/4 cup water, and cook over medium heat in the same small saucepan; reduce heat to low and cook for 4 minutes, or until the strawberries are very soft, stirring occasionally.
Mini Banana Pancakes with Jam. (Dole Food Co.)
5. Transfer the strawberry mixture to the blender; mud high up until smooth. About 3 tablespoons.
6. Stir the pancake and waffle mixture, buttery flavor and ¾ cup water in a medium bowl.
7. Preheat a large nonstick pan over medium heat; spray with cooking spray.
8. In two batches, dip the bananas into the batter and let the excess drip; place in a skillet and cook for 4 minutes, or until the top and bottom turn golden, turning once.
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9. Stand up and cook for 1 minute, turning to each side of the brown.
10. Transfer to the prepared pot; keep warm in the oven while cooking. There are about 40 bites.
11. Dip the pancakes with the mango and strawberry mixture.
Flax-free Banana Muffin Recipe
These eggless banana muffins use bananas as an egg replacement. (Nutritional Diet Lady)
raw material
4 tablespoons ground flax seeds
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
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1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2/3 cup 1% 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 or other optional mix
Egg-free banana muffins can be stored in the refrigerator for up to a week. (Nutritional Diet Lady)
direction
1. Preheat the oven to 350f.
2. Prepare the muffin pan with paper lining. If you don’t have a muffin cup, spray the muffin tray with a non-stick spray.
3. Mix all the dry ingredients in a large bowl. Mix all the wet food in another bowl.
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4. Add half of the dry ingredients to moist and mix until combined. Add the remaining dry ingredients. After combining, add your optional mixture.
5. Pour the batter into the prepared muffin tin with an ice cream scoop or 1/3 cup size cup to make sure they are the same size.
6. Add all the optional blending plugins on top of the muffin, or skip mixing them together and add some interest on the top.
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7. Slide the tray onto the center rack of the preheated oven and set the timer for 20 minutes, or until the toothpick is clean.
8. Let them cool in the refrigerator in the electric-tight container and store them in the refrigerator for up to a week.
These recipes are owned by Melanie Marcus and are shared with Fox News Digital.
