Eggs Recipes are a very versatile ingredient. They are a protein-packed powerhouse, from a fluffy omelet crammed with all your favorite veggies to creamy scrambled eggs for a quick breakfast or even ideal hard-boiled eggs you’ve recipe-prepped for a fast and substantial addition to lunch. And these egg dishes will show why you should continually have a carton on hand.
If you’re stuck for breakfast ideas, breaking a few whites into a frying pan is a decent place to start. For a fresh and hearty chilaquiles dish, add a fried egg to a crunchy bite of toast, make a breakfast sandwich, or serve over tortillas coated in homemade salsa verde. Also, think beyond what’s probably the most critical meal of the day. Eggs also deserve to be the star of any dinner. Because of their rapid cooking, you can prepare a protein-rich midweek dinner in less than 30 minutes. Eggs are an excellent mealtime addition and can serve as a crowd-pleasing appetizer (pimiento cheeses deviled eggs, anyone?).
Consider this collection of healthy egg dishes an homage to those yolky little guys—a.k.a. the stars within our kitchens. Why do we become so obsessed? First and foremost, they are delicious. But they’re also quite versatile; eggs can be used for everything. They’ll steal the show in a fantastic breakfast sandwich, play nicely with vegetables in green, crown your next cereal bowl, and stand alone in their golden-hued splendor as the ideal appetizer. So, whatever the occasion, food, or mood, these nutritious egg dishes will surely offer something.
Top 8 Egg Recipes for Breakfast, Lunch
1. Roasted Hash and Jammy Egg Recipes
Consider this hash a delectable mash-up for anything we enjoy about breakfast. Pile it on a platter to create a crowd-pleasing starter for your next breakfast (or dinner—no restrictions apply!).
Ingredients
- 4 large eggs
- Kosher salt and pepper
- 8 slices bacon (about 8 oz)
- 1/2 tsp. coriander seeds, crushed
- 1/4 cup flat-leaf parsley, chopped
- 1 1/2 lb. baby gold creamer potatoes
- 1 small onion, sliced into 1/3-inch wedges
- 1 red pepper, quartered and sliced into 1/2-inch pieces
- 1 poblano pepper, quartered and sliced into 1/2-inch pieces
Directions
Step 1
Heat oven to 425°F.
Step 2
Bring a medium skillet of water up to a boil. Fill a medium bowl with freezing water. Reduce the heat to a quick simmer, then gradually add the eggs and cook for 7 minutes. Immediately move the eggs to an ice bath to stop the cooking process. Drain and peel the eggs.
Step 3
Meanwhile, put the bacon in a single layer on a rimmed baking sheet. Bake for 10 minutes, or until just beginning to crisp. Flip, add with coriander examples, and cook for 5 minutes or until crisp and golden brown. Transfer to a dish, saving 1 tablespoon of bacon oil and any residual coriander on the baking sheet. Let the bacon cool for 5 minutes before chopping it into 2-inch pieces.
Step 4
Increase oven temperature to 450°F.
Step 5
Place the potatoes in a medium basin and cover them with plastic wrap. Microwave until the potatoes are cooked, about 5 to 6 minutes. Allow to cool, and then cut in half. Transfer to a rimmed baking sheet with the remaining bacon fat; add the two peppers, onion 1/2 teaspoon salt water, and 1/4 teaspoon pepper. Bake until bright brown potatoes and onions are soft and caramelized for 20 to 25 minutes.
Step 6
Slice jammy whites in half and pour with hash, garnished with parsley or flaky salt.
2. Beet Tostadas With Fried Egg Recipes
Many people believe Mexican food is heavy and meat-forward, yet this was introduced during Spanish colonization. Previously, it was largely veggies. We followed that tradition by flavoring beets and chorizo spices. An egg on top creates a Texas-style breakfast taco vibe. Beets can withstand a strong roast and a lot of spice. Their sweet, earthy flavor and firm texture are great for preparing vegan chorizo. If you don’t like beets, you can substitute winter squash or another sweet root vegetable. (If you want a little chicken, try Rick’s quick tostadas recipe with chicken tinga with black beans.)
Ingredients
- 1tsp. paprika
- 6large eggs
- ¾tsp. ground cumin
- ⅓cup sage leaves
- 2garlic cloves, finely grated
- 2Tbsp. ancho chile powder
- 66″-diameter corn tortillas
- ½tsp. freshly ground black pepper
- 2⅓cups plus 3 Tbsp. vegetable oil, divided
- 1tsp. crushed dried oregano, preferably Mexican
- 1 large white onion, halved through root end, sliced ¼” thick
- 1½lb. red beets (about 2 large), peeled, cut into ¼” pieces
- 1Tbsp. Diamond Crystal or 1½ tsp. Morton kosher salt, plus more
- 6 medium serrano chiles, quartered lengthwise, leaving stems and seeds intact
Preparation
Step 1
Preheat the oven to 350° and position a rack in the center. In a medium bowl, combine beets, garlic, chili powder, oregano, paprika, cumin, pepper, 1 Tbsp. Diamond Crystal or 1½ tsp. Morton kosher salt, and ⅓ cup oil. Toss to coat. Scrape onto a rimmed baking sheet lined with foil; bake for 35-45 minutes, stirring every 15 minutes, until the beets are soft and the spices are fragrant and slightly browned.
Step 2
Meanwhile, in a big skillet, heat 2 cups of oil over high heat until a tortilla’s edge touches the surface, and the oil bubbles immediately. Carefully sauté the onion, adding a little at a time to minimize spattering and decreasing heat as needed, until soft and beginning to brown about 5 minutes. Transfer to a baking sheet lined with paper towels. Repeat with chiles for about 5 minutes. Transfer to the same baking sheet. Fry the sage leaves until crisp, about 30 seconds. Transfer to the baking sheet. Fry tortillas one at a time, rotating once, until crisp, puffed in spots, and deep golden brown, about 1 minute on each side. Transfer tostadas to a baking sheet.
Step 3
Heat the remaining 3 tablespoons of oil in a large nonstick skillet over medium-high heat. Crack eggs into the skillet, allowing space around each one, and cook until the whites are set and the edges are crisp about 4 minutes. Season with salt.
Step 4
Divide the beet mixture evenly between tostadas. Top with an egg, fried onion, chilies, sage, and Salsa de Árbol.
3. How to Make the Best-Ever Scrambled Egg Recipes
Master the methods for making the fluffiest egg scramble possible for breakfast.
Nothing beats a platter of fluffy scrambled eggs — one of our favorite easy breakfast options. Egg recipes are extremely nutritious, provide a significant amount of protein to your diet, and serve as the ideal canvas for any add-ins to enhance your meal. And, while it appears to be an easy dish to prepare, mastering the technique for a perfect pan of scrambled eggs is essential. With our recipe (just two ingredients!) and easy-to-follow instructions that break down every step, you’ll ace this brunch recipe.
To prepare a fluffy and fluffy pan of this fan-favorite a hearty meal you’ll need a nonstick pan and a rubber spatula, and the key is to cook everything slowly! The trick is to cook those eggs at lower temperatures while constantly moving them around to form little curds. You’re just four actions away from the tastiest breakfast ever, whether you want ’em with cheese, soft veggies mixed in, or just eggs.
Ingredients
- 8 large eggs
- Kosher salt and pepper
- 1 tbsp. unsalted butter or olive oil
Directions
Step 1
Melt butter in a 10- to 12-inch nonstick skillet over medium-low heat.
Step 2
In a bowl, combine eggs, ½ tsp salt, and pepper. Add to oil and simmer, stirring frequently.
Step 3
Continue cooking, and stirring until beginning to set.
Step 4
When the eggs are almost set, add your favorite toppings (cheese, sautéed vegetables, herbs, sensitive greens including spinach with baby kale).
4. Coconut Curry Greens with Runny Egg Recipes
This shakshuka-inspired dish is green because it replaces the typical tomatoes and red peppers with spinach and kale. The spicy, creamy base also includes a green curry paste prepared with lemongrass, coconut milk, chilies, and cilantro.
Ingredients
- Kosher salt
- 6 large eggs
- 2 limes, divided
- 2 tsp. sugar, divided
- 1 Tbsp. coriander seeds
- 1¼ cups torn basil, divided
- 3 garlic cloves, coarsely chopped
- 1 13.5-oz. can full-fat coconut milk
- 1 2″ piece fresh ginger, coarsely chopped
- 1½ cups cilantro leaves with tender stems, divided
- 1 Tbsp. extra-virgin olive oil, plus more for drizzling
- 15 curry leaves (optional but highly recommended)
- 2 hot chiles (such as Fresno, Holland, or Thai), divided
- 1 lemongrass stalk, tough outer layers removed, coarsely chopped
- 3 bunches of mature spinach (about 1½ lb. total), trimmed, rinsed, divided
- 1 large bunch of Tuscan kale (about 8 oz.), center ribs and stems removed
Preparation
Step 1
Slice 1 chile into rings, discarding seeds and membranes as desired. Transfer to an empty bowl. Toss together 1 tsp. sugar, 1 tablespoon of lime zest (from 1/2 lime), and a bit of salt. Set alone until set to use. Cut the remaining lime halve into wedges and set aside when serving. Coarsely chop the remaining chili.
Step 2
In a big pan of boiling salted water, cook the spinach and kale until they are brilliant green and soft, about 1-2 minutes. Immediately transfer to an ice-filled tub. Drain and squeeze dry (don’t over-squeeze), then finely chop.
Step 3
In a 10-inch skillet, heat 1 tablespoon of oil over medium heat until shimmering. Cook coriander plants, stirring constantly, until aromatic and somewhat darker, about 2-3 minutes. Reduce the heat to medium-low, then add the chopped country of chile, lemongrass, ginger, garlic, and turmeric leaves (if using). Season with salt. Cook, stirring regularly, until the curry leaves are crisp and the aromatics are just beginning to soften, about 3 minutes.
Step 4
Transfer the lemongrass mixture to an electric blender or food processor and pulse until finely minced. Combine coconut milk, 1 cup cilantro, 1 cup basil, ¾ tsp. salt, and the remaining 1½ Tbsp. lime juice and 1 tsp. sugar. Continue blending until smooth. Taste and season with salt as needed.
Step 5
Heat the same skillet over medium heat (no need to wipe off). Add greens and simmer for 1-2 minutes, turning gently to separate & cook off any remaining liquid. Pour the spiced curry sauce over, stir to mix, and bring to a slow simmer. Cook, stirring occasionally, until the sauce thickens and the greens are cooked, about 4-6 minutes. Season with salt.
Step 6
Using a spoon, form six indentations in the greens and crack an egg into each. Cover and simmer, moving pan regularly, until egg whites are opaque & cooked through, 6-10 minutes, depending on desired runniness. Remove from heat and wait for 5 minutes to allow the sauce to solidify.
Step 7
Just before serving, add the remaining ½ cup cilantro & ¼ cup basil to the reserved chile-lime combination. Season a little Report Word salt and gently toss to mix.
Step 8
Top the shakshuka with the herb salad and sprinkle with oil. Serve with the reserved lime wedges and rice (if desired).
5. B.E.C. Breakfast Bites Egg Recipes
Take these flavor bombs to go.
Wrap all of your favorite breakfast ingredients in a Made Tortilla and grill till golden for a filling, portable meal that cannot be beat. Even excellent with a little hot sauce!
Ingredients
- Hot sauce, for serving
- 2 tsp. olive oil, divided
- 4 large eggs, scrambled
- 2 hash brown patties, cooked and halved crosswise
- 4 strips bacon, cooked until crispy and broken into pieces
- 1 oz. Extra-sharp cheddar, coarsely grated (about 1/4 cup)
- 4 Homemade Tortillas or store-bought 8-inch flour tortillas
Directions
Step 1
Arrange one hash brown in the center of each tortilla, then evenly distribute the bacon, eggs, & cheese. Wrap the tortilla tightly around the filling, pleating the edges, and then place the pleated side down.
Step 2
Heat 1 tsp oil in a large nonstick skillet over medium heat. Place two wraps, pleated sides down, in a skillet and cook, pressing down on the wrap and standing sides up as needed, until the entire tortillas are golden brown, nearly 2 minutes for large parts and 1 minute for smaller sides.
Step 3
Repeat with the remaining oils and wraps. Cut the wraps in half & serve with hot sauce, if preferred.
6. Soft-Boiled Eggs With Deviled Soldiers Egg Recipes
Step up the brunch classic with seasoned toasts.
In this playful take on typical deviled eggs, jalapeño mayo-griddled bread serves as dippers for jammy, soft-boiled eggs. Consider it a more upscale version of your childhood breakfast.
Ingredients
- 4 large eggs
- 1/4 c. mayonnaise
- 1/2 tsp. hot Hungarian paprika
- 4 slices white bread (each 1/2 inch thick)
Directions
Step 1
Bring a medium saucepan containing water to a boil. Use a big slotted spoon to gently lower the eggs into the boiling water. Simmer for 6 minutes. Use the same spoon to transfer to the egg cups in the bowl.
Step 2
In a small bowl, combine mayonnaise and paprika. Spread 1/2 tbsp on either side of a bread slice.
Step 3
Preheat a large skillet to medium-high. Cook the bread in two batches until golden brown, about 11/2 to a minute per side. Cut toast into 1/2-inch broad strips.
Step 4
Using a knife or egg topper, cut 1/2 inch from the top of each egg. Serve on egg cups and bread soldiers.
7. Customizable Egg Muffins Egg Recipes
Add-ins make these easy to love (and eat).
Stuff delicious feel-good, protein-packed bagels with whatever you like (pico de gallo, vegetables, or even cream cheese!) for a tasty on-the-go breakfast.
Ingredients
- Nonstick cooking spray
- 8 large eggs
- 1 c. milk
- Kosher salt and pepper
PICO AND PEPPER JACK
- 1 1/4 c. pico de gallo (drained)
- 4 oz. pepper Jack cheese (coarsely grated, 11/2 cups)
ROASTED SWEET POTATO, SPINACH, AND CHEDDAR
- 1 roasted sweet potato (roughly chopped, 1 cup)
- 1 1/2 c. baby spinach (roughly chopped)
- 2 oz. Cheddar cheese (coarsely grated, 3/4 cup)
CREAM CHEESE AND EVERYTHING BAGEL SEASONING
- 1 tbsp. everything bagel seasoning for the egg mixture
- 4 oz. cold cream cheese (cut into 1/2-inch pieces)
- 6 scallions (thinly sliced, 1 cup)
Directions
Step 1
Preheat oven to 350°F. Coat a 12-cup muffin pan in nonstick spray.
Step 2
In a large mixing bowl, combine the eggs, milk, and entire bagel seasoning for filling with cheese, cream cheese, & 1/2 teaspoon salt and pepper. Divide half of the egg mixture among the muffin cups, then add the preferred fillings (excluding grated cheese) and the remaining egg mixture. If using, top with grated cheese and bake for 20-25 minutes, or until puffed and set.
8. Sheet Pan Asparagus Frittata Egg Recipes
Use a sheet pan to whip up this crowd-pleaser.
This crowd-pleasing breakfast meal couldn’t be easier: Simply spoon the asparagus & egg mixture onto a rimmed baking sheet and bake. The result constitutes a sliceable, mosaic-like frittata that tastes well on its own or in a breakfast sandwich.
Ingredients
- 1 c. milk
- 12 large eggs
- 2 tsp. Dijon mustard
- Olive oil, for greasing
- Kosher salt and pepper
- 2 c. baby spinach, sliced
- 1 lb. asparagus, trimmed
- 2 1/2 oz. goat cheese, crumbled (1/2 cup)
Directions
Step 1
Preheat oven to 375°F. Gently oil (1 teaspoon) a rimmed baking sheet.
Step 2
Slice asparagus ends on the bias 1/4 inch thick, keeping the top 4 inches of each pole intact, then half lengthwise (or quarter if thicker).
Step 3
In a large mixing bowl, combine eggs, milk, Dijon mustard, 1 teaspoon salt, & 1/2 teaspoon pepper. Stir in the spinach and bias-cut asparagus, and then transfer to the prepared baking sheet. Garnish with asparagus spears with goat cheese. Bake for 20 to 22 minutes, flipping the pan halfway through, or until the eggs are puffy and the center no longer jiggles. Rest for 5 minutes before slicing.
Healthy Egg Recipes for Breakfast, Lunch
Conclusion
Adding healthy egg recipes to the foods you eat is a tasty and nutritious way to keep your body going throughout the day. Whether you prefer savory scrambles for breakfast or protein-packed greens for breaks, eggs are a flexible food that can be prepared in a variety of ways. Experiment utilizing various recipes and ingredients to find new flavors and textures, and get the advantages of eating eggs as part of a healthy diet.
