20 Delicious High Protein Egg Recipes for Fitness Enthusiasts

Are you on the hunt for protein-packed meals that don’t skimp on flavor? Look no further! Our roundup of 20 Delicious High Protein Egg Recipes is here to fuel your fitness journey with dishes that are as nutritious as they are mouthwatering. From quick weeknight dinners to post-workout power meals, these recipes are sure to keep you satisfied and energized. Let’s crack into the goodness!

Scrambled Eggs with Spinach and Feta

Start your morning with a protein-packed twist on classic scrambled eggs, featuring fresh spinach and tangy feta for a vibrant and satisfying breakfast.

Ingredients

• 4 large eggs
• 1 cup fresh spinach, roughly chopped
• 1/4 cup crumbled feta cheese
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/8 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 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 fluffy eggs, creating pockets of briny flavor that perfectly complement the earthy spinach.

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

Boiled Egg and Avocado Salad

This Boiled Egg and Avocado Salad is a creamy, protein-packed dish that comes together in minutes, perfect for a quick lunch or a light dinner.

Ingredients

• 2 large eggs
• 1 ripe avocado, diced
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh cilantro

Instructions

1. Place the eggs in a small pot and cover with cold water. Bring to a boil over high heat, then cover and remove from heat. Let sit for 10 minutes.
2. Transfer the eggs to a bowl of ice water to cool for 5 minutes, then peel and chop.
3. In a medium bowl, gently toss the diced avocado with lemon juice to prevent browning.
4. Add the chopped eggs, olive oil, salt, and black pepper to the avocado. Mix gently to combine.
5. Sprinkle with chopped cilantro before serving.

The contrast between the creamy avocado and the tender eggs makes this salad a delightful texture experience, with the lemon juice adding a bright note.

Tip: For an extra kick, add a pinch of red pepper flakes or a dash of hot sauce.

Egg White Omelette with Mushrooms and Cheese

Start your morning with a fluffy egg white omelette packed with savory mushrooms and melted cheese—a light yet satisfying way to fuel your day.

Ingredients

• 4 large egg whites
• 1/2 cup sliced mushrooms
• 1/4 cup shredded low-fat cheddar cheese
• 1 tsp olive oil
• 1/8 tsp salt
• 1/8 tsp black pepper
• 1 tbsp chopped fresh chives

Instructions

1. Heat olive oil in a non-stick skillet over medium heat. Add mushrooms and cook for 3-4 minutes until softened.
2. In a bowl, whisk egg whites with salt and black pepper until frothy.
3. Pour egg whites over mushrooms in the skillet. Cook for 2-3 minutes without stirring, until edges start to set.
4. Sprinkle cheddar cheese over one half of the omelette. Fold the other half over the cheese and cook for another minute until cheese melts.
5. Garnish with chopped chives before serving.

The secret to this omelette’s airy texture? Whisking the egg whites until frothy creates tiny bubbles that expand as they cook, giving you a light and fluffy result every time.

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

Protein-Packed Egg and Quinoa Bowl

Start your day with a nourishing Protein-Packed Egg and Quinoa Bowl, a perfect blend of fluffy eggs and hearty quinoa that will keep you energized all morning.

Ingredients

• 1 cup cooked quinoa
• 2 large eggs
• 1 tbsp olive oil
• 1/4 cup diced red bell pepper
• 1/4 cup chopped spinach
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1 tbsp grated Parmesan cheese

Instructions

1. Heat olive oil in a non-stick skillet over medium heat. Add red bell pepper and sauté for 2 minutes until slightly softened.
2. Add chopped spinach to the skillet and cook for another minute until wilted.
3. Push the vegetables to one side of the skillet. Crack the eggs into the other side and scramble them until fully cooked, about 3 minutes.
4. Stir in the cooked quinoa, salt, black pepper, and garlic powder. Mix everything together and cook for another 2 minutes until heated through.
5. Sprinkle with grated Parmesan cheese before serving.

The combination of creamy eggs, nutty quinoa, and melted Parmesan creates a satisfying texture and rich flavor that’s hard to resist.

Tip: For an extra protein boost, top your bowl with a sprinkle of chia seeds or a dollop of Greek yogurt.

Hard-Boiled Eggs with Hummus

Hard-boiled eggs meet creamy hummus in this simple yet satisfying dish that’s perfect for a quick snack or a light lunch.

Ingredients

• 4 large eggs
• 1/2 cup hummus
• 1/2 tsp paprika
• 1/4 tsp salt
• 1 tbsp olive oil
• Fresh parsley, chopped (for garnish)

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 sit for 12 minutes.
2. Drain the eggs and transfer to a bowl of ice water. Let cool for 5 minutes, then peel and slice in half lengthwise.
3. Spread the hummus on a serving plate and arrange the egg halves on top.
4. Sprinkle with 1/2 tsp paprika and 1/4 tsp salt. Drizzle with 1 tbsp olive oil and garnish with chopped fresh parsley.

The creamy texture of the hummus pairs beautifully with the firm yolks of the eggs, creating a contrast that’s both visually appealing and delicious.

Tip: For an extra flavor boost, try stirring a pinch of cumin into the hummus before serving.

Egg and Turkey Bacon Breakfast Burrito

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

Ingredients

• 4 large eggs
• 4 slices turkey bacon
• 1/2 cup shredded cheddar cheese
• 1/4 cup diced bell peppers
• 1/4 cup diced onions
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 large flour tortillas

Instructions

1. Heat 1 tbsp olive oil in a skillet over medium heat. Add turkey bacon and cook until crispy, about 4 minutes per side. Remove and chop into small pieces.
2. In the same skillet, add the remaining olive oil, bell peppers, and onions. Sauté until soft, about 3 minutes.
3. Whisk eggs with salt and black pepper in a bowl. Pour into the skillet with vegetables. Cook, stirring occasionally, until eggs are set, about 3 minutes.
4. Warm tortillas in a dry skillet for about 30 seconds per side. Divide the egg mixture, turkey bacon, and cheddar cheese among the tortillas. Fold into burritos.

The combination of crispy turkey bacon and melty cheddar cheese wrapped in a soft tortilla makes this burrito a satisfying breakfast that’s easy to take on the go.

Tip: For an extra kick, add a dash of hot sauce or a spoonful of salsa before wrapping up your burrito.

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 of the 2 large eggs into a small cup or ramekin. Stir the simmering water to create a gentle whirlpool, then slide the eggs into the center one at a time. Cook for 3-4 minutes for soft yolks.
4. Using a slotted spoon, carefully lift the poached eggs out of the water, letting excess water drain off. Place each egg on a slice of toast. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

The magic of this dish lies in the contrast between the runny yolk and the crisp toast, creating a perfect bite every time.

Tip: For extra flavor, top with a sprinkle of chili flakes or a drizzle of hot sauce.

Egg and Cottage Cheese Pancakes

Start your morning with a fluffy twist on classic pancakes by incorporating protein-packed eggs and creamy cottage cheese into the batter.

Ingredients

• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup cottage cheese
• 2 large eggs
• 1/2 cup milk
• 1 tablespoon unsalted butter, melted
• 1 teaspoon vanilla extract

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 1 tablespoon sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
2. In another bowl, blend 3/4 cup cottage cheese, 2 large eggs, 1/2 cup milk, 1 tablespoon melted unsalted butter, and 1 teaspoon vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Heat a non-stick skillet over medium heat and lightly grease with butter or cooking spray.
5. Pour 1/4 cup of batter for each pancake onto the skillet. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
6. Serve warm with your favorite toppings.

These pancakes stand out for their irresistibly tender texture and a subtle tang from the cottage cheese, making them a delightful departure from the ordinary.

Tip: For extra fluffy pancakes, let the batter rest for 5 minutes before cooking.

Deviled Eggs with Greek Yogurt

These Deviled Eggs with Greek Yogurt are a creamy, tangy twist on the classic, perfect for your next brunch or picnic.

Ingredients

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

Instructions

1. Place the eggs in a single layer in a saucepan and cover with water by 1 inch. Bring to a boil over high heat, then cover and remove from heat. Let stand for 12 minutes.
2. Drain the eggs and transfer to a bowl of ice water. Let cool for 5 minutes, then peel and halve lengthwise.
3. Carefully remove the yolks and place them in a bowl. Mash the yolks with a fork until smooth.
4. Add the Greek yogurt, Dijon mustard, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon paprika to the yolks. Mix until well combined.
5. Spoon or pipe the yolk mixture back into the egg white halves. Sprinkle with additional paprika and the fresh chives before serving.

The Greek yogurt adds a delightful lightness to these deviled eggs, making them a refreshing alternative to the mayo-heavy original.

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

Egg and Black Bean Tacos

These Egg and Black Bean Tacos are a hearty, protein-packed breakfast that’ll keep you full all morning, with a spicy kick to wake up your taste buds.

Ingredients

• 4 large eggs
• 1 cup canned black beans, rinsed and drained
• 1/2 cup shredded cheddar cheese
• 1/4 cup diced red onion
• 1/4 cup chopped cilantro
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 4 small flour tortillas
• 1/2 avocado, sliced
• Hot sauce, to serve

Instructions

1. Heat olive oil in a non-stick skillet over medium heat. Add red onion and sauté for 2 minutes until softened.
2. Add black beans, chili powder, cumin, and salt to the skillet. Cook for 3 minutes, stirring occasionally, until beans are heated through.
3. Push the bean mixture to one side of the skillet. Crack eggs into the other side and scramble until fully cooked, about 3 minutes.
4. Warm tortillas according to package instructions. Divide the egg and bean mixture among tortillas.
5. Top each taco with shredded cheddar cheese, chopped cilantro, avocado slices, and a dash of hot sauce.

The combination of creamy avocado and spicy black beans with fluffy scrambled eggs creates a satisfying texture contrast that’s irresistible.

Tip: For an extra flavor boost, toast the tortillas in a dry skillet for 30 seconds on each side before filling.

Fried Eggs with Sweet Potato Hash

Start your morning with a hearty and flavorful twist on the classic fried eggs by pairing them with a sweet potato hash that’s both nutritious and satisfying.

Ingredients

• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon smoked paprika
• 4 large eggs
• 1 tablespoon butter
• 2 green onions, thinly sliced

Instructions

1. Heat olive oil in a large skillet over medium heat. Add sweet potatoes, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon smoked paprika. Cook, stirring occasionally, for 15 minutes until potatoes are tender and slightly crispy.
2. Push the sweet potato hash to one side of the skillet. Melt butter in the empty side and crack eggs into the space. Cook eggs to your liking, about 3 minutes for sunny-side up or until the whites are set.
3. Sprinkle sliced green onions over the hash and eggs. Serve immediately.

The smoky paprika in the sweet potato hash complements the creamy yolks of the fried eggs, creating a breakfast that’s as visually appealing as it is delicious.

Tip: For an extra crispy hash, let the sweet potatoes sit undisturbed for a few minutes between stirs to allow them to brown.

Egg and Tuna Salad Sandwich

Looking for a quick, protein-packed lunch that doesn’t skimp on flavor? This Egg and Tuna Salad Sandwich is a creamy, crunchy delight that comes together in minutes.

Ingredients

• 2 large eggs
• 1 (5 oz) can tuna in water, drained
• 2 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 1/4 cup finely chopped celery
• 2 tbsp finely chopped red onion
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 slices whole wheat bread
• 1/2 cup arugula

Instructions

1. Place the eggs in a small saucepan and cover with water. Bring to a boil over high heat, then cover and remove from heat. Let sit for 10 minutes, then transfer to an ice bath to cool. Peel and chop the eggs.
2. In a medium bowl, combine the chopped eggs, tuna, mayonnaise, Dijon mustard, celery, red onion, salt, and black pepper. Mix gently until well combined.
3. Toast the whole wheat bread until golden. Divide the egg and tuna salad between two slices, top with arugula, and close with the remaining slices.

The secret to this sandwich’s irresistible texture? The contrast between the creamy salad and the peppery bite of fresh arugula. It’s a simple touch that elevates the whole experience.

Tip: For an extra crunch, add a few slices of cucumber or a sprinkle of sunflower seeds to your sandwich.

Baked Eggs in Avocado

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

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 olive oil.
2. Cut the avocados in half and remove the pits. Scoop out about 1 tablespoon 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 1/8 tsp salt, 1/8 tsp black pepper, and 1/8 tsp paprika.
5. Bake at 425°F for 15-18 minutes, or until the eggs are set to your liking.
6. Garnish with chopped cilantro before serving.

The contrast between the runny egg yolk and the creamy avocado creates a luxurious texture that’s hard to resist, making this dish a standout for brunch.

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

Egg and Chicken Sausage Skillet

Start your morning with a hearty Egg and Chicken Sausage Skillet that’s packed with protein and flavor, perfect for a quick and satisfying breakfast.

Ingredients

• 1 tbsp olive oil
• 1/2 lb chicken sausage, sliced
• 1/2 cup diced bell peppers
• 1/2 cup diced onions
• 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 chicken sausage, bell peppers, and onions. Cook for 5-7 minutes, stirring occasionally, until the sausage is browned and the vegetables are softened.
2. In a bowl, whisk together eggs, salt, black pepper, and garlic powder. Pour the egg mixture over the sausage and vegetables in the skillet.
3. Cook without stirring for 2-3 minutes, or until the eggs begin to set. Gently stir and fold the eggs until they are fully cooked but still moist, about 3-4 minutes more.
4. Sprinkle shredded cheddar cheese and chopped parsley over the top. Cover the skillet for 1 minute to allow the cheese to melt.

The combination of savory chicken sausage with the creamy, cheesy eggs creates a comforting dish that’s as nutritious as it is delicious. The fresh parsley adds a bright finish that elevates the whole skillet.

Tip: For an extra kick, add a pinch of red pepper flakes to the egg mixture before cooking.

Egg and Veggie Stir Fry

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

Ingredients

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

Instructions

1. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the beaten eggs and scramble until fully cooked, about 2 minutes. Remove from the skillet and set aside.
2. In the same skillet, heat the remaining 1 tablespoon of vegetable oil. Add the broccoli, red bell pepper, and carrot. Stir-fry for 5 minutes until the 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 the garlic is 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 adds a nutty depth that makes this stir fry stand out, while the crisp-tender veggies offer the perfect crunch.

Tip: For an extra kick, drizzle with sriracha before serving.

Egg and Almond Flour Waffles

Start your morning with these fluffy, grain-free Egg and Almond Flour Waffles that are as nutritious as they are delicious.

Ingredients

• 4 large eggs
• 1 cup almond flour
• 1/4 cup melted coconut oil
• 1 tbsp honey
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp salt

Instructions

1. Preheat your waffle iron to medium-high heat.
2. In a large bowl, whisk together 4 large eggs, 1 cup almond flour, 1/4 cup melted coconut oil, 1 tbsp honey, 1 tsp vanilla extract, 1/2 tsp baking powder, and 1/4 tsp salt until smooth.
3. Pour the batter onto the preheated waffle iron, using about 1/4 cup for each waffle. Close the lid and cook for 3-4 minutes, or until the waffles are golden and crisp.
4. Serve immediately with your favorite toppings.

These waffles stand out for their perfectly crisp exterior and tender, moist interior, thanks to the almond flour and eggs. They’re a fantastic gluten-free option that doesn’t compromise on texture or flavor.

Tip: For an extra protein boost, serve these waffles with a dollop of Greek yogurt and fresh berries.

Egg and Salmon Sushi Rolls

Dive into the art of sushi-making at home with these Egg and Salmon Sushi Rolls, a perfect blend of creamy egg and rich salmon wrapped in seasoned rice and nori.

Ingredients

• 1 cup sushi rice
• 1 1/4 cups water
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 2 eggs, beaten
• 4 oz fresh salmon, thinly sliced
• 2 sheets nori
• 1 tbsp soy sauce
• 1/2 tsp wasabi (optional)

Instructions

1. Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a rice cooker and cook according to manufacturer’s instructions.
2. In a small bowl, mix the rice vinegar, sugar, and salt. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Let it cool to room temperature.
3. Heat a non-stick skillet over medium heat. Pour the beaten eggs into the skillet, tilting to spread evenly. Cook for 2 minutes until set, then flip and cook for another minute. Remove from heat and slice into thin strips.
4. Place a nori sheet on a bamboo mat. Spread half of the rice evenly over the nori, leaving a 1-inch border at the top. Arrange half of the egg strips and salmon slices in the center of the rice.
5. Roll the sushi tightly using the bamboo mat, pressing gently as you go. Repeat with the remaining ingredients.
6. Slice each roll into 6 pieces with a sharp knife. Serve with soy sauce and wasabi on the side.

The contrast between the silky salmon and the fluffy egg creates a luxurious bite that’s surprisingly simple to achieve at home.

Tip: For the best texture, use sushi-grade salmon and ensure your rice is at room temperature before rolling.

Egg and Lentil Curry

This Egg and Lentil Curry is a hearty, flavorful dish that combines protein-packed eggs with fiber-rich lentils in a spiced tomato sauce, perfect for a satisfying weeknight dinner.

Ingredients

• 1 cup dried brown lentils, rinsed
• 4 large eggs
• 2 tbsp vegetable oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp grated ginger
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper
• 1 can (14.5 oz) diced tomatoes
• 2 cups water
• 1 tsp salt
• 1/2 tsp sugar
• Fresh cilantro, chopped (for garnish)

Instructions

1. In a large pot, heat 2 tbsp vegetable oil over medium heat. Add 1 medium onion, finely chopped, and sauté until translucent, about 5 minutes.
2. Add 2 garlic cloves, minced, and 1 tbsp grated ginger, cooking for another minute until fragrant.
3. Stir in 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric, and 1/4 tsp cayenne pepper, cooking for 30 seconds to toast the spices.
4. Pour in 1 can diced tomatoes, 2 cups water, and 1 cup dried brown lentils, rinsed. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes until lentils are tender.
5. Meanwhile, place 4 large eggs in a saucepan and cover with cold water. Bring to a boil, then cover and remove from heat. Let stand for 10 minutes, then peel and halve the eggs.
6. Once lentils are cooked, stir in 1 tsp salt and 1/2 tsp sugar. Gently add the halved eggs to the curry, spooning some sauce over them to warm through.
7. Garnish with fresh cilantro, chopped, before serving.

The creamy yolks of the eggs meld beautifully with the spiced lentils, creating a dish that’s both comforting and packed with flavor.

Tip: For an extra layer of flavor, toast whole cumin and coriander seeds before grinding them for the spice mix.

Egg and Whole Wheat Pasta Salad

Looking for a hearty yet healthy pasta salad that’s perfect for picnics or a quick lunch? This Egg and Whole Wheat Pasta Salad is packed with protein and fiber, making it as nutritious as it is delicious.

Ingredients

• 8 oz whole wheat pasta
• 4 large eggs
• 1 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1/4 cup red onion, finely chopped
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh parsley, chopped

Instructions

1. Bring a large pot of salted water to a boil. Add the whole wheat pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water to cool.
2. While the pasta cooks, place the eggs in a saucepan and cover with water. Bring to a boil, then cover and remove from heat. Let stand for 10 minutes. Drain, cool under cold water, peel, and chop.
3. In a large bowl, combine the cooled pasta, chopped eggs, cherry tomatoes, cucumber, and red onion.
4. In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper. Pour over the pasta mixture and toss to coat evenly.
5. Gently stir in the fresh parsley before serving.

The creamy eggs and tangy lemon dressing bring a refreshing twist to the nutty whole wheat pasta, creating a satisfying texture in every bite.

Tip: For an extra crunch, add some toasted walnuts or almonds right before serving.

Egg and Pumpkin Spice Protein Muffins

Start your morning with a twist by baking these Egg and Pumpkin Spice Protein Muffins, a perfect blend of cozy flavors and protein-packed goodness.

Ingredients

• 1 cup pumpkin puree
• 4 large eggs
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1 1/2 cups almond flour
• 1/2 cup protein powder (vanilla or unflavored)
• 1 tbsp pumpkin spice
• 1 tsp baking powder
• 1/2 tsp salt

Instructions

1. Preheat your oven to 350°F and line a muffin tin with 12 liners.
2. In a large bowl, whisk together 1 cup pumpkin puree, 4 large eggs, 1/4 cup maple syrup, and 1 tsp vanilla extract until smooth.
3. Add 1 1/2 cups almond flour, 1/2 cup protein powder, 1 tbsp pumpkin spice, 1 tsp baking powder, and 1/2 tsp salt to the wet ingredients. Stir until just combined.
4. Divide the batter evenly among the muffin liners, filling each about 3/4 full.
5. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

These muffins stand out with their moist texture and the warm, inviting aroma of pumpkin spice, making them a hit for breakfast or a snack. The protein boost keeps you fuller longer, perfect for busy mornings.

Tip: For an extra protein kick, top your muffin with a dollop of Greek yogurt or almond butter.

Conclusion

We hope these 20 high-protein egg recipes inspire your fitness journey with delicious, nutritious options! Whether you’re meal prepping or whipping up a quick post-workout snack, there’s something here for every taste. Don’t forget to share your favorites in the comments and pin this roundup on Pinterest for your next kitchen adventure. Happy cooking!