Scramble Up Your Egg Routine

Eggs are a staple in the diet of most college students, as they fit the need of quick and cheap meals.

After a while, scrambled or fried eggs may get a little boring though, especially after eating them multiple times a week!

Don’t worry though, there are endless ways to prepare this great source of protein and your favorite staple food.

Egg Muffins

These are perfect to grab in the morning when you are running late for class. Make them on Sunday night and be prepared with some delicious and nutritious treats all week.

You can get creative and add a variety of meat, vegetables or toppings to this recipe to customize it.


  • 3/4 cup cooked and crumbled sausage (optional, but try turkey sausage for a healthier version)
  • 2 small handfuls fresh spinach, chopped
  • 6 large eggs
  • 1/4 cup milk
  • 1/3 cup shredded cheese
  • Dash of salt and pepper
  • Salsa (optional)


  1. Preheat the oven to 350 degrees Fahrenheit. Spray 6-7 muffin cups with nonstick spray.
  2. Wilt spinach. To do this, melt some oil in a pan and add in spinach. Fry until it is wilted. Let it cool, then squeeze out excess moisture.
  3. In a bowl, whisk together the sausage, spinach, eggs and milk. Scoop into the muffin tins. (A 1/3 cup measuring cup is perfect for this). Sprinkle with cheese, salt and pepper.
  4. Bake 25 to 30 minutes, or until the egg is cooked through. If you touch the middle and it is still wet and gooey, let them cook for a few more minutes.
  5. Serve up with salsa or place in the fridge to grab for breakfast.



Sounds fancy and complicated, right? Omelets are actually very easy and quick to make.

Ingredients can be customized to treat your taste buds to a variety of flavors. Top with salsa or hot sauce to add a little more spice.

Try the western omelet recipe below for breakfast, lunch or dinner.


  • 1 tablespoon water
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 4 large eggs
  • 1 tablespoon olive oil, divided
  • 1/2 cup, sliced onion
  • 1/3 cup, sliced red bell pepper
  • 1/3 cup, sliced green bell pepper
  • 1/4 teaspoon fresh thyme, chopped
  • 2 ounces ham, chopped
  • 1 ounce Swiss cheese, shredded


  1. Combine water, salt, black pepper and eggs in a medium bowl and stirring with a whisk.
  2. Heat an 8-inch nonstick skillet over medium-high heat. Add 1 teaspoon oil to pan – swirl to coat. Stir in onion, bell peppers, thyme and ham.
  3. Sauté for four minutes or until vegetables are crisp-tender. Remove vegetable mixture from pan. Set aside and clean pan.
  4. Return pan to medium-high heat. Add 1 teaspoon oil to pan – swirl to coat. Add half of egg mixture to pan, tilting pan to spread evenly. Cook one minute or until edges begin to set.
  5. Lift edge of omelet with a rubber spatula, tilting pan to roll uncooked egg mixture onto bottom of pan. Repeat procedure on opposite edge of omelet.
  6. Cook one minute or until center is just set. Sprinkle 2 tablespoons of cheese evenly over omelet. Sprinkle half of vegetable mixture over cheese. Run spatula around edges and under omelet to loosen it from pan; fold in half.
  7. Slide omelet onto a plate. Repeat procedure with remaining oil, egg mixture, cheese, and vegetable mixture.

Hard Boiled Eggs

These are easy to make and can be eaten by themselves or used in a variety of dishes. Grab one for a quick breakfast or snack, or cut one up and put it on your salad for some added protein.

Hard boiled eggs can be used to make deviled eggs or egg salad sandwiches, which are easy to make and will give you a break from your typical sandwich.

How to Hard Boil an Egg

  1. Place your eggs in a pot and cover with an inch of cold water.
  2. Bring to a boil over medium heat then cover.
  3. Keep covered and remove from heat and set aside for eight to 10 minutes.
  4. Drain and cool. Peel when you are ready to eat or keep in the fridge to enjoy all week.

Egg Salad Sandwich


  • 1 tablespoon mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 tablespoon parsley, chopped
  • 2 slices of bread
  • 2 hard-boiled eggs, sliced
  • Lettuce
  • Dash of salt and pepper


  1. In a small bowl, combine the eggs, mayonnaise, mustard and parsley, and spread evenly over both slices of bread.
  2. Spread onto the bread and top with lettuce and salt and pepper. Enjoy!