P2 Salsa Scrambled Eggs

Quick, yummy breakfast that counts for 1 protein and 1 fruit or vegetable serving.

Salsa Scrambled Eggs

4 Egg Whites and 1 Yolk, beaten
2-3 Tbsp Salsa

Scramble eggs until almost done to your liking, and mix in salsa.  Easy!

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P2 Egg Salad

I keep hardboiled eggs in the fridge for times I have to go somewhere and didn't plan ahead for lunch, or if I just need something quick at home.

Egg Salad

4 Hardboiled Eggs (discard 3 yolks), finely chopped
1 Tbsp Milk, Mayo or Ranch, depending on your comfort with bending the rules
Squirt of Mustard
Salt and Pepper to taste

Mix everything up as desired and serve over lettuce leaves. Quick and yummy!


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P3 Breakfast Pizza Quiche

This is a recipe my mom found and made for breakfast while I was visiting. It was delicious!


Breakfast Pizza Quiche

4 oz Cream Cheese
4 Eggs
¼ cup Parmesan Cheese
1/3 cup Heavy Cream
½ tsp Oregano
2 cups Shredded cheese (colby jack or your favorite)
1 clove Garlic, crushed
1 Roma Tomato, sliced
1 cup Mozzarella Cheese
Chopped onions, green pepper, mushrooms, spinach or your favorite toppings

Preheat oven to 375* and grease a 9" glass baking dish.

Beat cream and eggs until smooth. Add cream cheese, parmesan and spices. Mix in shredded cheese and press into the bottom of the glass dish as the "crust". Bake for 30 minutes.

Top with tomato slices, mozzarella cheese, and other toppings as desired. Bake 10 minutes more until bubbly and brown. Slice and serve.

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P3 Soft Flatbread

This is one of those recipes that is kind of magical. It's a weird mix of ingredients that you'd never expect to turn out like it does. Well, at least I didn't. These are GREAT! Perfect as buns for a burger, bread for a sandwich, etc. Plus you can add whatever spices you want to change them up. Very versatile :)

Soft Flatbread

3 Eggs
3 ounces Cream Cheese (cold)
pinch of Cream of Tartar

Preheat oven to 300*.

Separate the eggs and add cream cheese to the yolks and mix with electric mixer.

In a separate bowl, add cream of tartar to egg whites and beat to stiff peaks.

Fold the egg yolk mixture into the white mixture, being careful not to break down the whites but still mixing well. Spoon mixture onto greased cookie sheet, making six mounds.



Bake about 30 minutes until they start to turn golden.



Let cool on the sheet for a few minutes, and then remove to a rack to cool completely.



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P2 Scrambled Eggs with Tomato

Thank you to my friend Sharon-anne, who blogs about HCG here, for this amazing breakfast idea. I loved it!

Scrambled Eggs with Tomato

4 Egg Whites and 1 Yolk, beaten
1/4 cup Diced Tomato (I used canned)
1-2 cloves Garlic, minced
2 Tbsp Onion, minced
Salt and Pepper to taste

Cook tomato, garlic and onion together until the onion is done. Add eggs and scramble until cooked the way you like.

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P2 and P3 Scrambled Eggs Florentine

This is one of my favorite breakfasts, since way before I started HCG. I'm including two versions - one for P2 and one for P3.

Scrambled Eggs Florentine

Phase 2 version

4 Egg Whites and 1 Yolk, beaten
1/4 tsp Garlic Powder
1/4 tsp Onion Powder
1 cup Baby Spinach

Mix all together. Heat pan and cook as you would scrambled eggs, until cooked as desired.


Phase 3 version

1 Tbsp Butter
2 Tbsp Onion, chopped
1 clove Garlic, minced
3-4 Eggs, beaten
1 Tbsp Parmesan Cheese, grated
2 Tbsp Mozzarella Cheese, grated
1 cup Baby Spinach

Cook onion in butter until caramelized, adding garlic toward the end. Mix Eggs, cheeses and spinach together and cook in onions/butter until eggs are cooked as desired.

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P2 Deviled Eggs

Dr. Simeons includes eggs as an option for vegetarians on Phase 2, and even though I'm not a vegetarian, I enjoy eggs as one of my protein options several times a week. These deviled eggs make a great lunch with a salad.

Deviled Eggs

Slice 4 hardboiled eggs in half and remove the yolks. Discard 3 yolks. Mix 1 yolk with a small squirt of prepared mustard, pinch of salt and pepper, and a small splash of milk. Divide between 8 egg white halves and serve.

Rogue Alternatives: You can substitute Ranch Dressing for the milk, if you like. Sometimes I use two yolks instead of one, if I feel the need for extra protein.

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P3 Spinach Ricotta Bites from Weelicious

I fell in love with this recipe from Weelicious and was very happy when I realized I could eat it on Phase 3! Alexa is also a big fan of these bites. Check out Weelicious for some really great recipes whether you have kids or not. I actually get 24 bites from this recipe.

Spinach Ricotta Bites (Makes 20 Bites)

2 Tbsp Butter
1 Small Yellow Onion, chopped
1 Garlic Clove, minced
2 Large Eggs, Beaten
1 Cup Ricotta Cheese (low or full fat ricotta will work)
1/2 Cup Mozzarella Cheese, shredded
1/2 Cup Parmesan Cheese, Grated
1 10 Oz Pkg Frozen Chopped Spinach, defrosted and drained WELL (I use my hands to squeeze as much liquid out of the spinach as possible)
1/4 Tsp Salt

1. Preheat oven to 350 degrees.
2. Melt the butter in a sauté pan over medium heat and cook the onions for 4 minutes until tender.
3. Add the garlic and cook an additional minute then set aside to cool.
4. Whisk eggs in a bowl and stir in ricotta, mozzarella and parmesan cheeses.
5. Once combined, stir in spinach, salt and cooled onion and garlic mixture.
6. Pour the mixture into lightly greased mini muffin cups.
7. Bake for 20-25 minutes or until the filling is set and golden on top.
8. Serve.

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Hardboiled Eggs

Googling how to cook hardboiled eggs brings up lots of opinions. This is my way.

Put eggs in a pot and cover with cold water.

Heat on high until boiling, then turn it down to med-high and boil for 10 minutes.

After 10 min, drain and cover with cold water (add ice to speed up the cooling if you want). Keep draining and replacing with cold water to cool them faster, or just put the eggs in the refrigerator for later.

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