Pink Eggs Recipe

Start your day with a vibrant and healthy breakfast! These Pink Eggs are a quick and easy recipe, perfect for busy week mornings. This recipe features a delicious, subtly sweet and naturally pink hue (achieved through the addition of beetroot - see recipe for details!), and cooks up in just 25 minutes. Serve with soy sausage patties or your favorite breakfast sides for a complete and satisfying meal. Get creative and add your own favorite mix-ins!

Prep Time 5 mins
Cook Time 25 mins
Calories 18.1 kcal
Protein 1g
Rating 4.8 (5 Reviews)
Pink Eggs 11

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Pink Eggs

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How to Make Pink Eggs

  1. Preheat a non-stick skillet over medium-low heat. Lightly spray with cooking spray.
  2. In a medium bowl, whisk together 2 large eggs, 1 tablespoon of beetroot powder (or finely grated cooked beetroot), 1 tablespoon of milk (or plant-based milk alternative), a pinch of salt, and a pinch of black pepper.
  3. Pour the egg mixture into the preheated skillet.
  4. Cook, stirring occasionally, until the eggs are set but still slightly moist, about 3-5 minutes. Do not overcook.
  5. Serve immediately with soy sausage patties, avocado, or your favorite breakfast toppings.

Nutrition Information (Approximate per serving)

Sodium

7 g

Sugar

8g

Fat

0g

Carbs

1g