Egg Recipes for People Who Don’t Like Eggs

Eggs can be weird. Sometimes rubbery, sometimes smelly. As far as I know I’ve never liked eating them. If a baked good has a large amount of eggs I can taste and smell them in it, and it occasionally grosses me out. BUT they pack a huge punch nutritionally. As someone who doesn’t eat meat, eggs provide a lot of nutrients I can only get in low doses from other foods. The protein in eggs is of very high biological value, a classification hard to find on a vegetarian diet. Eggs are cheap, easy to find and plentiful. Because of all of this, I try to eat them occasionally and am looking to include them in my diet even more. So I bring you…egg recipes for people who don’t like eggs!

Paleo English Muffins

Adapted from Running to the Kitchen

  • 1/4 cup almond flour
  • 1/4 teaspoon baking soda
  • Pinch sea salt
  • Dash cinnamon
  • 1 large egg
  • 2 tablespoons water
  • Coconut oil

Combine almond flour, baking soda, salt and cinnamon in a small bowl. Add egg and water, mix well. Grease english-muffin-sized ramekin with coconut oil. Spread mixture into ramekin and microwave for 2 minutes. Remove, slice in half, and toast in toaster or toaster oven until browned (2-3 minutes). Add desired toppings and serve immediately.

Egg Recipes for People Who Don't Like Eggs | katielean

Paleo English Muffin with almond butter and shredded coconut toppings!

French Toast

You probably have a favorite french toast recipe already, but I like to use When Pig’s Fly Low Carb Whole Wheat or one of Food for Life’s Ezekiel breads. In a bowl, mix two eggs with a fork with a dash of cinnamon. Coat bread then fry in a nonstick pan until crispy. Top with butter, maple syrup, peanut butter, fruit, etc.

Oatmeal with Egg

  • 1/2 cup old fashioned oats
  • 1 cup water
  • Pinch of salt
  • Egg
  • Toppings of choice

Bring water and salt to boil. Add oats, stirring well. Let mixture heat up, then crack egg into pan (if you are wary of the yolk consider adding 2-3 egg whites instead). Continue stirring until oatmeal is cooked – about 5 minutes – being careful to avoid burning the oats on the bottom of the pan. Top with maple syrup, nut butter, cinnamon, nuts, fruit, etc. You can also turn this into a savory dish by adding your favorite spices, cheese and sautéed veggies!

Banana Pancakes

Recipe adapted from Curls’n’Chard

  • 1 banana
  • 2 eggs
  • Favorite high-heat cooking oil
  • Toppings

In a bowl mash banana with a fork until chunks are gone. Whisk in eggs. Heat 1/2 tablespoon oil in pan or skillet on medium-high heat. Spoon small circles of the batter onto pan, the batter should spread a good amount. When they start to bubble around the edges flip and cook until they just start to brown. Serve with maple syrup, nut butter, yogurt, fruit, etc.

I want to stress that if you have a serious aversion to a food it’s important to get tested for an allergy before consuming it. Also, just because a food is healthy doesn’t mean you have to force yourself to eat it. I love the above recipes, and have decided for myself that eggs would be a beneficial, worthwhile addition to my diet. That doesn’t mean that if you don’t like them you MUST add them to your own diet!

What are some of your favorite egg recipes?

Strawberry Rhubarb Breakfast Crisp

Strawberry Rhubarb Breakfast Crisp #katielean #eatseasonally #summereats #cleaneating

Check out that amazing home-grown happiness!

Fresh strawberries are finally in season here in New England.  I’ve seen so many awesome ways to use strawberries on social media lately, not to mention tons of cute pictures of people going berry picking!  Check out my previous post on things to do with strawberries here.

Whenever I think of baking with these bright red berries I think of rhubarb as well…they’re such a great combo!  I wanted to make something that wasn’t just a pie or bars…so I was inspired by this Vegan & Flourless Strawberry Apple Breakfast Crisp from Oh She Glows to make this delicious dish!

Strawberry Rhubarb Breakfast Crisp #katielean #eatseasonally #summereats #cleaneating

I love apple crisps in the fall, so I thought I would make a healthier crisp to eat for breakfast during the summer.

This is a “breakfast crisp” rather than a “dessert crisp” because it contains no added sugar (besides some maple syrup) and no butter.  Hooray for a lighter, healthier option!  That being said, if you served this with some vanilla bean ice cream it would make a totally awesome dessert despite it’s lack of typical “dessert ingredients”.

Strawberry Rhubarb Breakfast Crisp #katielean #eatseasonally #summereats #cleaneating

Here’s what you’ll need:


Strawberry Rhubarb Breakfast Crisp

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Yield: Serves 6-8


  • For the filling:
  • 5 thin, 1ft. stalks of rhubarb (the ones I used are in the first picture in this post, for reference)
  • 3 cups of fresh strawberries
  • 1 single-serve cup natural applesauce (about 4 oz.)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon sea salt
  • 1 tablespoon + 1 teaspoon of cornstarch
  • 1 teaspoon vanilla extract
  • For the crumble:
  • 1 1/2 cups of steel cut oats
  • 3 tablespoons maple syrup
  • 2 tablespoons olive oil
  • Pinch sea salt
  • 1/2 teaspoon vanilla extract


  1. Preheat the oven to 400 degrees and grease a casserole pan.
  2. Wash the strawberries and rhubarb well.
  3. Remove the leaves from the strawberries and slice in half or in quarters if you're using large ones.
  4. Chop the rhubarb into small pieces, about 1/2 inch wide at most.
  5. Using a spoon, mix all of the filling ingredients into a large bowl.
  6. Set aside.
  7. (I did not soak or cook my steel cut oats prior to adding them, but if you are looking for a softer, less crunchy texture I would recommend soaking or cooking them before adding them to the recipe!)
  8. Now in another bowl combine the ingredients for the crumble.
  9. Mix half of the mixture into the filling mix, leaving the other half aside.
  10. Pour the new filling into the casserole pan and spread evenly.
  11. Top with the rest of the crumble mixture.
  12. Cover the pan with foil and poke holes in it with knife.
  13. Bake for 35-40 minutes depending on the depth of your pan.
  14. When done, remove from the oven and let sit for at least 10 minutes before serving.  Enjoy!
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Strawberry Rhubarb Breakfast Crisp #katielean #eatseasonally #summereats #cleaneating


What do you love to cook in the summer?

Strawberry Rhubarb Breakfast Crisp #katielean #eatseasonally #summereats #cleaneating