Breakfast just got a whole lot more interesting! Eggplant, often thought of as a savory ingredient for dinner, can also be used to create delicious and unique morning meals. In this article, we’ll explore 18 mouthwatering eggplant breakfast recipes that are perfect for starting your day off right.
From classic dishes like eggplant and feta breakfast tarts, to more adventurous options like grilled eggplant breakfast sandwiches, there’s something on this list for everyone. Whether you’re a fan of sweet or savory breakfasts, these eggplant-based meals are sure to inspire your morning meal routine.
In the following pages, we’ll dive into each recipe in detail, providing step-by-step instructions and helpful tips for making the most of these tasty dishes. So grab a cup of coffee, get cozy, and let’s start our eggplant breakfast adventure!
Eggplant and Feta Breakfast Tart
Start your day with a flavorful twist on traditional breakfast fare. This eggplant and feta tart combines the richness of eggs, cream, and cheese with the subtle sweetness of roasted eggplant.
Ingredients:
– 1 large eggplant, sliced into 1/4-inch thick rounds
– 1 sheet puff pastry, thawed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup crumbled feta cheese
– 2 large eggs
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh parsley or thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roll out puff pastry on a lightly floured surface to a thickness of about 1/8 inch.
3. In a large skillet, heat olive oil over medium-high heat. Add eggplant and cook until tender, about 5 minutes per side.
4. Roll out puff pastry and place on a baking sheet lined with parchment paper.
5. Arrange cooked eggplant slices on one half of the pastry, leaving a 1/2-inch border around edges.
6. Sprinkle feta cheese, chopped onion, and garlic over eggplant.
7. In a small bowl, whisk together eggs and heavy cream. Pour mixture over filling.
8. Fold other half of puff pastry over filling to form a triangle or shape of your choice.
9. Bake for 35-40 minutes, or until pastry is golden brown and filling is set.
10. Garnish with fresh parsley or thyme leaves, if desired.
Grilled Eggplant Breakfast Sandwich
A flavorful twist on the classic breakfast sandwich, this recipe combines grilled eggplant with creamy avocado and melted cheddar cheese.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 2 tablespoons olive oil
– Salt and pepper to taste
– 2 large eggs
– 2 slices of bread (toasted or griddled)
– 1 ripe avocado, mashed
– 2 slices of cheddar cheese
– Optional: spinach leaves or tomato slices for added freshness
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Brush eggplant slices with olive oil and season with salt and pepper.
3. Grill eggplant for 3-4 minutes per side, until tender and slightly charred.
4. Meanwhile, toast bread and fry eggs to desired doneness.
5. Assemble sandwiches by placing a grilled eggplant slice on each piece of toast, followed by a fried egg, a spoonful of mashed avocado, and a slice of cheddar cheese.
Cooking Time: 12-15 minutes
Eggplant Shakshuka with Poached Eggs
Shakshuka, the popular North African dish, gets a boost from the addition of tender eggplant and rich poached eggs. This recipe combines the best of Mediterranean flavors in one savory and satisfying meal.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 garlic cloves, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika (optional)
– Salt and pepper to taste
– 4 large eggs
– Fresh parsley, chopped (for garnish)
Instructions:
1. Preheat the oven to 400°F (200°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add the onion and cook until softened, about 3-4 minutes.
3. Add the garlic, cumin, and smoked paprika (if using). Cook for an additional minute.
4. Add the eggplant slices in a single layer, without overlapping. Cook for 5 minutes per side, or until tender and lightly browned.
5. Create four wells in the eggplant mixture. Crack an egg into each well.
6. Transfer the skillet to the preheated oven and cook for 12-15 minutes, or until the whites are set and yolks still runny.
7. Garnish with chopped parsley and serve hot.
Cooking Time: 25-30 minutes
Eggplant and Spinach Breakfast Frittata
Eggplant and Spinach Breakfast Frittata: A flavorful twist on traditional breakfast fare, this recipe combines the rich flavors of roasted eggplant and wilted spinach with a perfectly cooked omelette.
Ingredients:
– 2 large eggs
– 1 medium eggplant, sliced into 1/4-inch thick rounds
– 1 cup fresh spinach leaves
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast the eggplant slices for 20-25 minutes, or until tender and lightly caramelized.
3. In a large skillet, heat the olive oil over medium-high heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
4. Add the minced garlic and cook for an additional minute.
5. Crack in the eggs and stir to combine with the onion and garlic mixture.
6. Arrange the roasted eggplant slices on top of the egg mixture.
7. Fold the omelette in half and sprinkle with wilted spinach leaves.
8. Cook for 2-3 minutes, then transfer to the preheated oven and bake for 10-12 minutes, or until the eggs are set.
Cooking Time: 25-30 minutes
Eggplant Hash with Fried Eggs
A hearty breakfast or brunch dish that combines the rich flavors of roasted eggplant, crispy bacon, and creamy hash browns.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 6 slices of bacon, diced
– 2 medium-sized potatoes, peeled and grated
– 1 onion, finely chopped
– 2 cloves of garlic, minced
– Salt and pepper to taste
– 4 eggs
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss eggplant slices with salt and let sit for 30 minutes. Rinse and pat dry.
3. In a large skillet, cook diced bacon over medium heat until crispy. Remove from pan and set aside.
4. Add chopped onion and minced garlic to the same skillet. Cook until softened, about 5 minutes.
5. Add grated potatoes to the skillet and cook for an additional 10 minutes, stirring occasionally.
6. Roast eggplant slices in the preheated oven for 20-25 minutes or until tender.
7. Fry eggs in a non-stick pan over medium heat until cooked through.
8. To assemble, place roasted eggplant on a plate, top with crispy bacon, potato hash browns, and fried eggs.
Cooking Time: Approximately 45-50 minutes
Eggplant Breakfast Burritos with Avocado
Start your day with a flavorful twist on traditional breakfast burritos, featuring roasted eggplant and creamy avocado. This recipe is perfect for brunch or a quick morning meal that’s packed with protein and nutrients.
Ingredients:
– 2 large eggplants
– 1/4 cup olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– 8 eggs
– 1 avocado, sliced
– 8 tortillas (flour or whole wheat)
– Shredded cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Slice eggplants into 1-inch thick rounds and place on a baking sheet lined with parchment paper.
3. Drizzle with olive oil, sprinkle with onion, garlic, cumin, salt, and pepper. Toss to coat.
4. Roast for 30-40 minutes or until tender.
5. In a separate pan, scramble eggs and set aside.
6. Warm tortillas by wrapping in a damp paper towel and microwaving for 20-30 seconds.
7. Assemble burritos by filling with roasted eggplant, scrambled eggs, and sliced avocado. Top with cheese (if using).
8. Serve immediately.
Cooking Time: 40-50 minutes
Eggplant and Tomato Breakfast Skillet
Start your day with a flavorful twist on traditional breakfast skillets by combining the savory flavors of eggplant, tomatoes, and cheese. This recipe is perfect for brunch or a quick weeknight dinner.
Ingredients:
– 1 medium eggplant, sliced into 1/4-inch thick rounds
– 2 large tomatoes, diced
– 1 tablespoon olive oil
– 2 cloves garlic, minced
– 1 cup shredded cheddar cheese
– Salt and pepper to taste
– 6 eggs
Instructions:
1. Heat the olive oil in a large oven-safe skillet over medium-high heat.
2. Add the eggplant slices and cook for 3-4 minutes on each side, or until tender. Remove from the skillet and set aside.
3. Reduce heat to medium and add the garlic. Cook for 1 minute.
4. Add the diced tomatoes and cook for an additional 2-3 minutes, stirring occasionally.
5. Crack in the eggs and stir gently to distribute evenly.
6. Top with cooked eggplant slices, shredded cheese, salt, and pepper.
7. Transfer the skillet to the oven and bake at 375°F (190°C) for 12-15 minutes, or until the eggs are set and the cheese is melted.
Cooking Time: 20-25 minutes
Eggplant Benedict with Hollandaise Sauce
A creative twist on the classic Eggs Benedict, this recipe substitutes tender eggplant slices for Canadian bacon and tops it with a rich and creamy Hollandaise sauce.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 6 eggs, poached
– 6 English muffins, toasted
– 1 cup hollandaise sauce (recipe below)
– Salt and pepper to taste
Hollandaise Sauce Ingredients:
– 1/2 cup (1 stick) unsalted butter, softened
– 1/2 cup egg yolks
– 1 tablespoon freshly squeezed lemon juice
– 1/4 teaspoon cayenne pepper
– Salt to taste
Instructions:
1. Preheat oven to 400°F.
2. Arrange eggplant slices on a baking sheet and brush with olive oil. Season with salt and pepper. Bake for 20-25 minutes or until tender.
3. Meanwhile, toast English muffins and poach eggs.
4. To assemble, place an eggplant slice on each toasted muffin half, followed by a poached egg and a spoonful of hollandaise sauce.
5. Serve immediately.
Cooking Time: 30-40 minutes
Eggplant Breakfast Quesadillas
Start your day with a twist on traditional breakfast quesadillas by adding roasted eggplant to the mix. This unique combination of flavors and textures is sure to satisfy your morning cravings.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup shredded Monterey Jack cheese (divided)
– 4 large eggs, beaten
– Salt and pepper to taste
– 4 large tortillas
– Salsa, sour cream, and avocado or guacamole for serving (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss eggplant slices with olive oil, onion, garlic, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender.
3. In a bowl, whisk together eggs and a pinch of salt.
4. Place a tortilla in a skillet over medium heat. Sprinkle half the cheese on half the tortilla, followed by roasted eggplant slices and a spoonful of scrambled eggs. Fold tortilla in half to enclose filling.
5. Cook for 2-3 minutes, until cheese is melted and tortilla is crispy. Flip and cook for an additional 1-2 minutes.
6. Repeat with remaining ingredients.
7. Serve warm with your choice of toppings.
Cooking Time: 30-40 minutes
Eggplant and Zucchini Breakfast Muffins
Start your day with a flavorful and healthy twist on traditional breakfast muffins. These eggplant and zucchini-packed treats are perfect for a quick morning pick-me-up or as a satisfying snack.
Ingredients:
– 2 medium eggplants, finely chopped
– 1 medium zucchini, finely chopped
– 1 cup whole wheat flour
– 1/2 cup rolled oats
– 1/4 cup granulated sugar
– 1/4 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, melted
– 2 large eggs
– Optional: 1/2 cup shredded mozzarella cheese
Instructions:
1. Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
2. In a bowl, combine eggplant, zucchini, flour, oats, sugar, baking powder, and salt.
3. Add melted butter, eggs, and optional mozzarella cheese (if using); mix until just combined.
4. Divide batter evenly among muffin cups.
5. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
6. Let cool before serving.
Cooking Time: 18-20 minutes
Eggplant Breakfast Pizza with Mozzarella
Eggplant Breakfast Pizza with Mozzarella Recipe
Start your day off right with this unique twist on traditional pizza – a flavorful and nutritious eggplant breakfast pizza topped with melted mozzarella cheese.
Ingredients:
– 1 large eggplant, sliced into 1/4-inch thick rounds
– 1 cup pizza sauce
– 8 oz fresh mozzarella cheese, shredded
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh basil leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F.
2. In a large skillet, heat the olive oil over medium-high heat. Add the eggplant slices and cook for 3-4 minutes per side, or until tender and lightly browned.
3. Transfer the cooked eggplant to a baking sheet lined with parchment paper. Spoon pizza sauce over each slice, leaving a small border around the edges.
4. Sprinkle shredded mozzarella cheese evenly over the eggplant and sauce.
5. Bake for 15-20 minutes, or until the cheese is melted and bubbly.
6. Garnish with fresh basil leaves, if desired. Serve warm and enjoy!
Cooking Time: 25-30 minutes
Eggplant and Mushroom Breakfast Strata
This strata combines the flavors of roasted eggplant and mushrooms with the comfort of a breakfast casserole. Perfect for a special occasion or weekend brunch, this recipe is sure to impress.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 1 cup mixed mushrooms (such as cremini, shiitake, and button), sliced
– 2 tablespoons olive oil
– 1 small onion, diced
– 3 cloves garlic, minced
– 1 teaspoon dried thyme
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 6 eggs
– 1 cup grated cheddar cheese (optional)
– 1/2 cup heavy cream
Instructions:
1. Preheat oven to 375°F.
2. Toss eggplant slices with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large skillet, sauté mushrooms, onion, garlic, thyme, salt, and pepper in remaining 1 tablespoon olive oil until mushrooms release their liquid and start to brown.
4. In a large bowl, whisk together eggs, cheese (if using), and heavy cream.
5. Add roasted eggplant and mushroom mixture to the egg mixture. Mix well.
6. Pour mixture into a 9×13-inch baking dish and bake for 35-40 minutes or until puffed and golden.
Cooking Time: Approximately 1 hour
Eggplant Breakfast Tacos with Salsa
Start your day off right with a twist on traditional breakfast tacos by incorporating roasted eggplant and fresh salsa. This flavorful combination is sure to become a new favorite morning routine.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 1 tablespoon olive oil
– Salt and pepper, to taste
– 8-10 corn tortillas
– Salsa (homemade or store-bought)
– Optional toppings: diced onions, shredded cheese, sour cream, cilantro
Instructions:
1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper and arrange eggplant slices in a single layer.
3. Drizzle olive oil over the eggplant and season with salt and pepper.
4. Roast for 20-25 minutes, or until tender and lightly browned.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos by placing roasted eggplant slices onto tortillas and topping with salsa and desired toppings.
Cooking Time: 25-30 minutes
Eggplant and Goat Cheese Breakfast Wrap
Start your day with a flavorful twist on traditional breakfast wraps. This recipe combines the richness of goat cheese, the meatiness of eggplant, and the freshness of herbs.
Ingredients:
– 1 medium eggplant, sliced into 1/4-inch thick rounds
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 cup crumbled goat cheese
– 1 tablespoon chopped fresh parsley
– Salt and pepper to taste
– 1 large flour tortilla
– Optional: 1-2 scrambled eggs or 1/4 cup shredded cheddar cheese
Instructions:
1. Preheat oven to 400°F (200°C).
2. Brush eggplant slices with olive oil and season with garlic, salt, and pepper.
3. Roast eggplant in the oven for 20-25 minutes, flipping halfway through, until tender.
4. In a bowl, combine roasted eggplant, crumbled goat cheese, and chopped parsley.
5. Warm tortilla in the microwave or oven.
6. Assemble wrap by spreading eggplant-goat cheese mixture down the center of the tortilla, leaving a 1-inch border.
7. Add scrambled eggs or shredded cheddar cheese if desired.
8. Fold bottom half of tortilla up over filling, then fold in sides and roll into a neat wrap.
Cooking Time: 25-30 minutes
Eggplant Breakfast Parfait with Yogurt
Start your day off right with this unique and delicious breakfast parfait, featuring roasted eggplant, creamy yogurt, and crunchy granola. This recipe is perfect for those looking for a healthier breakfast option or a flavorful change of pace.
Ingredients:
– 1 medium eggplant
– 1 cup plain Greek yogurt
– 2 tablespoons honey
– 1/4 cup granola
– Salt and pepper to taste
– Fresh mint leaves (optional)
Instructions:
1. Preheat your oven to 400°F (200°C).
2. Slice the eggplant into 1-inch thick rounds, brush with olive oil, and season with salt and pepper.
3. Roast the eggplant for 20-25 minutes, or until tender and lightly browned.
4. In a small bowl, mix together the yogurt and honey until well combined.
5. To assemble the parfait, layer the roasted eggplant, yogurt mixture, and granola in a glass jar or parfait dish.
6. Garnish with fresh mint leaves, if desired.
Cooking Time: 25-30 minutes
Eggplant and Bell Pepper Breakfast Casserole
Eggplant and Bell Pepper Breakfast Casserole Recipe
A hearty breakfast casserole that combines the flavors of roasted eggplant, bell peppers, and scrambled eggs with crispy bacon.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 2 large bell peppers (any color), sliced into 1-inch pieces
– 6 slices of bacon, cooked and crumbled
– 8 large eggs
– 1 cup shredded cheddar cheese
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
3. Add the eggplant slices and cook for 3-4 minutes per side, or until tender. Remove from heat and set aside.
4. In the same skillet, add the bell pepper pieces and cook for an additional 5-6 minutes, or until tender.
5. In a large bowl, whisk together the eggs and shredded cheese. Season with salt and pepper to taste.
6. In a greased 9×13-inch baking dish, arrange half of the cooked eggplant slices in the bottom of the dish.
7. Top with half of the bell peppers, followed by half of the scrambled eggs, and finally half of the crumbled bacon.
8. Repeat the layers, ending with the remaining cheese on top.
9. Bake for 35-40 minutes or until the casserole is golden brown and the eggs are set.
Serve warm and enjoy!
Eggplant Breakfast Patties with Herbs
Start your day with a flavorful and healthy breakfast option – eggplant breakfast patties! This recipe combines the savory taste of eggplant with fresh herbs, creating a unique and delicious twist on traditional breakfast patties.
Ingredients:
– 2 medium eggplants, diced
– 1/4 cup breadcrumbs
– 1/4 cup grated cheddar cheese
– 1 tablespoon olive oil
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh parsley
– 1 tablespoon chopped fresh basil
– Salt and pepper to taste
– 2 eggs
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together eggplant, breadcrumbs, cheese, olive oil, garlic, parsley, and basil.
3. Beat the eggs in a separate bowl.
4. Add the beaten eggs to the eggplant mixture and stir well.
5. Form into patties and place on a baking sheet lined with parchment paper.
6. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Eggplant Breakfast Bowl with Quinoa
Eggplant Breakfast Bowl with Quinoa: A nutritious and flavorful breakfast bowl that combines roasted eggplant with quinoa, fresh herbs, and a tangy tahini sauce.
Ingredients:
– 1 medium eggplant, sliced into 1-inch thick rounds
– 1 cup cooked quinoa
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– 1/4 cup chopped fresh parsley
– 1/4 cup crumbled feta cheese (optional)
– Salt and pepper to taste
– Tahini sauce (see below)
Tahini Sauce:
– 1/2 cup tahini paste
– 3 tablespoons lemon juice
– 1 tablespoon water
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss eggplant slices with olive oil, salt, and pepper. Roast for 20-25 minutes or until tender.
3. Cook quinoa according to package instructions.
4. In a small bowl, whisk together tahini paste, lemon juice, and water.
5. To assemble the bowls, place cooked quinoa at the bottom, followed by roasted eggplant slices, parsley, feta cheese (if using), and drizzle with tahini sauce.
Cooking Time: 25-30 minutes
Summary
Start your day with a flavorful twist by incorporating eggplant into your breakfast routine. This versatile vegetable adds a meaty texture and rich flavor to morning meals. From tarts to skillets, frittatas to burritos, we’ve collected 18 savory eggplant breakfast recipes that are sure to impress. Whether you’re in the mood for something classic and comforting or innovative and international-inspired, there’s an eggplant breakfast recipe on this list for everyone. Get creative with eggplant and give your mornings a boost of flavor and excitement!
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
