Egg Work Lunch Recipes 🥚🍱

 

Ingredients:
• 3 boiled eggs
• 200 g cooked rice
• 1/2 avocado, sliced
• 1/2 cucumber, diced
• 1 tomato, diced
• 1 tbsp olive oil
• Lemon juice
• Salt & black pepper

Instructions:
Boil the eggs for 9–10 minutes, then peel and cut in half.
Add rice to a lunch container.
Place boiled eggs, avocado, cucumber, and tomato on top.
Drizzle with olive oil and lemon juice.
Season with salt and pepper.

2. Egg Fried Rice with Vegetables

Ingredients:
• 300 g cooked cold rice
• 3 eggs
• 150 g mixed vegetables
• 2 tbsp soy sauce
• 1 tbsp oil
• Green onions, optional
• Black pepper

Instructions:
Scramble the eggs in a hot pan and set aside.
Sauté the vegetables in oil for 2–3 minutes.
Add cold rice and soy sauce.
Mix well over high heat.
Return the eggs to the pan and combine everything.
Pack in containers once slightly cooled.

3. Scrambled Eggs with Potatoes & Sautéed Peppers

Ingredients:
• 4 eggs
• 400 g potatoes, diced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1/2 onion, sliced
• 1 tbsp oil
• Salt & black pepper
• Paprika, optional

Instructions:
Cook the potatoes in a pan with oil until golden and tender.
Add peppers and onion, then sauté until soft.
Scramble the eggs in the same pan or separately.
Season with salt, pepper, and paprika.
Pack everything together in a lunch container.

4. Egg Muffins with Spinach, Cheese & Vegetables

Ingredients:
• 6 eggs
• 1/2 cup spinach, chopped
• 1/2 cup bell peppers, diced
• 1/2 cup shredded cheese
• 1/4 cup milk
• Salt & black pepper

Instructions:
Whisk eggs with milk, salt, and pepper.
Add spinach, peppers, and cheese.
Pour into a greased muffin tray.
Bake at 180°C / 350°F for 18–22 minutes, until set.
Let cool and pack 2–3 egg muffins per container with salad or fruit on the side.

5. Tuna Egg Salad with Crackers or Toast

Ingredients:
• 2 boiled eggs, chopped
• 1 can tuna, drained
• 1 tbsp Greek yogurt or mayonnaise
• 1/2 cucumber, diced
• 1/2 tomato, diced
• Lemon juice
• Salt & black pepper
• Crackers, toast, or casabe on the side

Instructions:
Mix tuna, chopped eggs, cucumber, tomato, yogurt or mayonnaise, lemon juice, salt, and pepper.
Pack the salad in a container.
Keep crackers or toast separate so they stay crunchy.
Serve cold.

6. Omelet Strips with Sweet Potatoes & Broccoli

Ingredients:
• 4 eggs
• 300 g sweet potatoes, cubed
• 200 g broccoli
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• Salt & black pepper
• Cheese, optional

Instructions:
Roast sweet potatoes at 200°C / 400°F for 25–30 minutes.
Steam or sauté broccoli until tender-crisp.
Whisk eggs with salt, pepper, and cheese if using.
Cook as a thin omelet, then slice into strips.
Pack with sweet potatoes and broccoli.