Name: Egg Salad Veggie Wrap
Yield: 4 wraps
Ingredients: 6 large eggs (hard boiled); 3/4 cup cucumber (finely chopped); 3/4 cup carrot (shredded); 1 Tablespoon fresh dill (minced); 1/3 cup plain Greek yogurt; 1 Tablespoon Dijon mustard; 1/2 teaspoon paprika; 1/4 teaspoon black pepper; 2 cups baby spinach; 8 leaves Leaf lettuce (approx.. ½ head)

Egg Salad Veggie Wrap

June 18, 2026 by dinnertonight

Looking for a fresh and healthy meal to take on the go this summer? ☀️🥕🥒 This Egg Salad Lettuce Wrap is packed with protein-rich eggs, crunchy cucumbers and carrots, fresh dill, and creamy yogurt—all wrapped in a crisp lettuce leaf. It’s a light, refreshing option for busy summer days, picnics, lunches, or a quick snack.

Egg Salad Veggie Wrap

Servings

4 wraps

Servings

4 wraps

Egg Salad Veggie Wrap

Servings

4 wraps

Servings

4 wraps

Ingredients

6 large eggs hard boiled
3/4 cup cucumber finely chopped
3/4 cup carrot shredded
1 Tablespoon fresh dill minced
1/3 cup plain greek yogurt
1 Tablespoon dijon mustard
1/2 teaspoon paprika
1/4 teaspoon black pepper
2 cups baby spinach
8 leaves leaf lettuce approx.. ½ head

Servings: wraps

Units:

Instructions

Wash your hands and clean your preparation area.
Hard boil eggs and let cool, then peel and chop.
Wash Cucumber and carrots, chop or shred and set aside.
Wash and dry lettuce and spinach, set aside.
Stir together chopped egg, yogurt, Dion mustard, dill, paprika, pepper, carrots and cucumbers, Mix well.
Using 1 large lettuce leaf or 2 medium leaves as a base, layer ½ c. spinach leaves and ¼ of egg mixture then fold to make a wrap.

Recipe Notes

Egg Salad Wrap

Nutrition Facts
Serving size 1 wrap (204g)
4

Amount per serving
Calories 150

% Daily Value
Total Fat 9 g 12 %
Saturated Fat 2.5 g 13 %
Trans Fat 0 g
Cholesterol 280 mg 93 %
Sodium 200 mg 9 %
Total Carbohydrate 6 g 2 %
Dietary Fiber 2 g 7 %
Total Sugars 3 g
Added Sugars 0 g 0 %
Protein 13 g

Vitamin D 1.7 mcg 8 %
Calcium 110 mg 8 %
Iron 2 mg 10 %
Potassium 420 mg 8 %

Shakshuka

February 13, 2026 by Dinner Tonight

Fuel your day with a meal that is as nutritious as it is flavorful! This Shakshuka serves four and is packed with plant-based fiber from a medium zucchini and a 15oz can of no-sodium chickpeas. By using low-fat feta and protein-rich eggs, you’re creating a balanced, heart-healthy dish that doesn’t skimp on taste.

Shakshuka

Servings

4 servings

Servings

4 servings

Shakshuka

Servings

4 servings

Servings

4 servings

Ingredients

1 tablespoon olive oil
1/2 medium yellow onion diced
1 medium zucchini diced
15 ounce can no sodium chickpeas drained
3 cloves garlic minced
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoons crushed red pepper
28 ounce can fire-roasted crushed tomatoes
4 large eggs
1/4 cup low fat feta

Servings: servings

Units:

Instructions

Heat olive oil in a deep non-stick sauté pan over medium heat. Add the onion and zucchini. Cook for about 5 minutes, until the onion becomes translucent.
Add the chickpeas, garlic, cumin, paprika, crushed red pepper (if using). Cook for another minute, stirring frequently.
Pour in the crushed tomatoes, stir and bring the sauce to a gentle simmer.
Use a large spoon to make 4 small wells in the sauce. Crack one egg into each well. Cover the pan and cook for 2–8 minutes, or until the eggs are cooked to your liking.
Remove from heat and sprinkle the crumbled feta.

Recipe Notes

Overnight Breakfast Enchiladas

November 21, 2025 by Dinner Tonight

Make Overnight Breakfast Enchiladas your secret weapon for holiday mornings—wholesome, crowd-pleasing, and completely make-ahead. Prep it the night before, pop it in the oven, and enjoy a stress-free start to the day while everyone thinks you worked magic.

Overnight Breakfast Enchiladas

Servings

16 enchiladas

Servings

16 enchiladas

Overnight Breakfast Enchiladas

Servings

16 enchiladas

Servings

16 enchiladas

Ingredients

cooking spray
16 6 inch low-carb flour tortillas
1 pound low-sodium turkey breakfast sausage
10 ounce can of diced tomatoes with green chilies drained
1 Tablespoon olive oil
1 pound Potatoes O’Brien frozen
24 ounces fat free egg substitute
1 cup low-fat milk
1/4 cup reduced fat, sour cream
1/2 teaspoon black pepper divided
6 ounces reduced fat, mexican blend cheese shredded
fresh diced tomatoes, cilantro, diced onions optional

Servings: enchiladas

Units:

Instructions

Wash hands and sanitize the preparation areas.
Spray two 9x13 baking dishes with non-stick cooking spray. Set aside.
In a large skillet, brown turkey sausage (remove from casings, if needed). Stir in drained diced tomatoes with chilies and heat through. Pour sausage/tomato mixture from skillet into a large bowl.
Add margarine to skillet. Once margarine has melted, add in frozen potatoes and cook until they begin to get crisp and brown. Season with ¼ teaspoon of the black pepper. Once potatoes have browned, add them to the sausage mixture in the bowl.
To prepare the enchiladas, add about ¼ cup of the prepared mixture to the center of each tortilla. Roll tortillas tightly and place in baking dish with seam side down. Repeat until both pans are full and all ingredients are used.
In a bowl, whisk together egg substitute, milk, sour cream, and remaining black pepper.
Pour egg mixture over rolled enchiladas. Top with shredded cheese.
Cover tightly with plastic wrap and store in the refrigerator for 30 minutes or up to overnight. (see notes for freezing methods)
When ready to cook, remove baking pans from refrigerator. Preheat oven to 350-degrees.
When oven has reached 350 degrees, remove plastic wrap and bake for 30-40 minutes or until egg mixture is set. If the top starts to get too brown during baking, cover with foil for the last 10-15 minutes.
FREEZING/BAKING INSTRUCTIONS: Freeze BEFORE final cooking – The egg mixture will still be raw. Thaw in the refrigerator overnight. Once thawed, bake as directed in the original recipe. Freeze AFTER final cooking – Once baked enchiladas have cooled, cover well and freeze. When you are ready to reheat the cooked enchiladas, thaw in the refrigerator. Reheat the entire dish in a 350-degree oven until internal temperature reaches 165-degrees. Individual servings could be reheated in the microwave.

Recipe Notes

Flour tortillas work best for this dish – they soak up the egg mixture better.

Nutritional information does not reflect optional toppings.

Breakfast Taquitos

August 13, 2025 by Dinner Tonight

Looking for a fast, flavorful way to fuel your day? These chicken taquito breakfast bites are the perfect blend of crispy, savory, and satisfying. Packed with chicken, bell pepper, melty cheese, and wrapped in a golden tortilla, they’re easy to whip up and even easier to love. Whether you’re feeding a crowd or grabbing a bite on the go, this recipe brings bold flavor to your breakfast table in no time.

Breakfast Taquitos

Servings

12 servings

Servings

12 servings

Breakfast Taquitos

Servings

12 servings

Servings

12 servings

Ingredients

2 tablespoons olive oil separated
1 medium medium onion chopped
3 teaspoons garlic minced
1 medium red bell pepper chopped
1 medium green bell pepper chopped
1/4 teaspoon salt
1/4 teaspoon black pepper
6 medium eggs
1 pound chicken breasts shredded
12 medium whole wheat tortillas
1 cup lowfat cheddar cheese shredded

Servings: servings

Units:

Instructions

Preheat oven to 400℉. Lightly spray a baking dish or line with parchment paper.
In a large skillet heat 1 tablespoon of olive oil. Then add the onion and garlic and cook until soft and fragrant. Add the red bell pepper, and green bell pepper. Season with salt and pepper and cook for about 5 minutes.
In a bowl whisk the eggs together and pour over the vegetables and cook until the eggs are scrambled. Add the chicken to the mixture and mix well.
Top each tortilla with a couple of tablespoons of the mixture. Top with cheddar cheese. Tightly roll up the tortillas and place on baking dish. Repeat with remaining tortillas.
Brush tortillas with remaining olive oil. Bake for about 15 minutes or until tortillas are golden and crispy.
To freeze taquitos for later, let taquitos cool completely. Place them on a cookie sheet in a single layer and place them in the freezer for about 2 hours. Once frozen, place the taquitos in a freezer bag or container.
When ready to bake, remove taquito from the freezer and place them on a baking sheet frozen. Bake at 400℉ degrees for 10 minutes or until heated through and crispy.

Recipe Notes

Hashbrown Breakfast Cup

August 8, 2025 by Dinner Tonight

Hashbrown Breakfast Cup

Servings

12 egg cups

Servings

12 egg cups

Hashbrown Breakfast Cup

Servings

12 egg cups

Servings

12 egg cups

Ingredients

3 slices bacon
20 ounces Frozen Shredded Hashbrowns thawed fully
6 large eggs
1/2 cup 2% milk
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon salt
1 1/4 cup reduced fat, shredded cheddar cheese
Nonstick cooking spray

Servings: egg cups

Units:

Instructions

Wash your hands and clean your preparation area and preheat to 400 degrees.
Cook the bacon over medium heat until crisp. Remove and pat excess oil off the bacon strip and chop.
In a bowl combine the hashbrowns, eggs, milk, seasonings, cooked and cut bacon, and cheese. Mix until well combined and the egg yolks are broken and mixed in.
In a muffin tin, spray with nonstick cooking spray or use silicone muffin liners. Scoop about 1/3 cup of the egg mixture into each muffin well, and even out with remaining mixture.
Cook for 18-20 minutes. Remove from oven and allow to cool for at least 15 minutes before removing.

Recipe Notes

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