Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Breakfast Veggie Hash

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Looking for a quick, colorful way to jumpstart your morning? This one-skillet Breakfast Hash is about to become your new favorite routine! Packed with bright bell peppers, tender baby spinach, and savory turkey sausage, it’s a delicious way to get your veggies in before lunch.

The best part? You crack eggs right into the skillet so they cook perfectly in the warm veggie mixture. Top with a sprinkle of melted cheddar cheese, and you’ve got four hearty, portioned bowls ready in under 15 minutes.

Whether you’re feeding the family or meal-prepping for the week, this skillet has you covered! Grab the full recipe details below

Breakfast Veggie Hash
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Servings
4 servings
Breakfast Veggie Hash
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Ingredients
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Instructions
  1. Heat a nonstick skillet with a lid to medium high heat
  2. Begin sauteing sweet potatoes until tender, about 3 minutes
  3. Add bell peppers and sauté until tender about 3 minutes
  4. Add in chopped turkey sausage and cook until warmed, about 2 minutes.
  5. Add green chiles and spinach and stir while the spinach wilts.
  6. Make 4 holes in the vegetable mixture and crack one egg into each hole.
  7. Put lid over the skillet and let eggs cook, for about two minutes for over easy, three for medium.
  8. Portion eggs and veggies into four bowls and top with cheese
  9. Serve and enjoy!
Recipe Notes

Breakfast Veggie Hash Nutrition Facts Serving size 1 egg + 1/2 cup of veggies (246g) servings per container 4 Amount per serving Calories 200 % Daily Value Total Fat 7 g 9 % Saturated Fat 2.5 g 13 % Trans Fat 0 g Cholesterol 195 mg 65 % Sodium 320 mg 14 % Total Carbohydrate 17 g 6 % Dietary Fiber 3 g 11 % Total Sugars 3 g Added Sugars 0 g 0 % Protein 14 g Vitamin D 2 mcg 10 % Calcium 119 mg 10 % Iron 2 mg 10 % Potassium 373 mg 8 %

Shakshuka

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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.


Image is of Shakshuka recipe with red sauce, cooked eggs, zucchini, chickpeas and feta cheese.
Shakshuka
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Image is of Shakshuka recipe with red sauce, cooked eggs, zucchini, chickpeas and feta cheese.
Shakshuka
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Instructions
  1. 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.
  2. Add the chickpeas, garlic, cumin, paprika, crushed red pepper (if using). Cook for another minute, stirring frequently.
  3. Pour in the crushed tomatoes, stir and bring the sauce to a gentle simmer.
  4. 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.
  5. Remove from heat and sprinkle the crumbled feta.
Recipe Notes

Shakshuka Nutrition Facts Serving size 1 egg and 1/2 cup of sauce (465g) servings per container 4 Amount per serving Calories 320 % Daily Value Total Fat 11 g 14 % Saturated Fat 2.5 g 13 % Trans Fat 0 g Cholesterol 180 mg 60 % Sodium 380 mg 17 % Total Carbohydrate 30 g 11 % Dietary Fiber 9 g 32 % Total Sugars 12 g Added Sugars 0 g 0 % Protein 18 g Vitamin D 2 mcg 10 % Calcium 156 mg 10 % Iron 4 mg 20 % Potassium 923 mg 20 %

Ham and Cheese Quiche

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Classic Ham and Cheese Quiche is an easy go to breakfast option. When days are busy, you can prepare this the night before and bake in the morning. Wake everyone with a warm homemade breakfast!


Ham and Cheese Quiche
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Servings
10 1 slice servings
Servings
10 1 slice servings
Ham and Cheese Quiche
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Servings
10 1 slice servings
Servings
10 1 slice servings
Ingredients
Servings: 1 slice servings
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Instructions
  1. Wash your hands and clean your preparation area.
  2. Preheat your oven to 375 Degrees F.
  3. In a large bowl whisk the eggs and milk together until well combined. Add in mustard and spices and continue to whisk until blended.
  4. Next, add in the diced ham, shredded cheese, and diced potatoes.
  5. Spray a pie dish with nonstick cooking spray. Add egg mixture to the dish and use a spoon to even out the mix-ins.
  6. Cook in the oven for 45 minutes or until the egg is set. Remove from the oven and let set for 10 minutes.
Recipe Notes

Breakfast Taquitos

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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
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Servings
12 servings
Servings
12 servings
Breakfast Taquitos
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12 servings
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Instructions
  1. Preheat oven to 400℉. Lightly spray a baking dish or line with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. Brush tortillas with remaining olive oil. Bake for about 15 minutes or until tortillas are golden and crispy.
  6. 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.
  7. 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

Quick Breakfast Taquitos Nutrition Facts Serving size 1 taquito (145g) servings per container Amount per serving Calories 240 % Daily Value Total Fat 9 g 12 % Saturated Fat 2 g 10 % Trans Fat 0 g Cholesterol 100 mg 33 % Sodium 530 mg 23 % Total Carbohydrate 21 g 8 % Dietary Fiber 1 g 4 % Total Sugars 1 g Added Sugars 0 g 0 % Protein 17 g Vitamin D 1 mcg 6 % Calcium 122 mg 10 % Iron 1 mg 6 % Potassium 58 mg 2 %

Hashbrown Breakfast Cup

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Hashbrown Breakfast Cup
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Servings
12 egg cups
Servings
12 egg cups
Hashbrown Breakfast Cup
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12 egg cups
Servings
12 egg cups
Ingredients
Servings: egg cups
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Instructions
  1. Wash your hands and clean your preparation area and preheat to 400 degrees.
  2. Cook the bacon over medium heat until crisp. Remove and pat excess oil off the bacon strip and chop.
  3. 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.
  4. 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.
  5. Cook for 18-20 minutes. Remove from oven and allow to cool for at least 15 minutes before removing.
Recipe Notes