Healthy Recipes Ingredients Eggs 20 Best Breakfast Recipes for Egg-Lovers By Camryn Alexa Wimberly Camryn Alexa Wimberly Camryn Wimberly is EatingWell's Editorial Fellow. As a food and mental health blogger, Camryn explores how food and cooking can help improve mental health and also be an avenue to connect with one's culture and heritage. EatingWell's Editorial Guidelines Published on September 24, 2024 Close Photo: Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla Montiel If you love starting your day with eggs, these breakfast recipes are perfect for you! From tender poached eggs to veggie-packed egg bites to savory sandwiches, these dishes showcase the versatility of eggs. Plus they’re highly rated, with at least four stars in reviews. Try options like our Cauliflower Steaks with Poached Eggs & Pesto Hollandaise or our Blistered Cherry Tomato & Fried Egg Toast for an “eggcellent” meal you’ll want to make on repeat. 01 of 20 Breakfast Stuffed Peppers Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla Montiel Kick-start your weekend with these breakfast stuffed peppers filled with eggs, hearty beans, kale and taco seasoning. If the pepper isn’t laying flat when you are about to fill it, shave off a small piece from the back side (but not all the way through) to help the filling stay in place. View Recipe 02 of 20 Cauliflower Steaks with Poached Eggs & Pesto Hollandaise Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla Montiel This weekend-worthy dish features cauliflower “steaks” flavored with Italian seasoning and topped with sautéed kale, a poached egg and pesto-flavored hollandaise. View Recipe 03 of 20 Huevos Divorciados (Divorced Eggs) Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian Hensarling For those mornings when choosing between red or green salsa feels impossible, enter huevos divorciados, the ultimate solution. This dish, from our Senior Nutrition & News Editor at EatingWell, hails from Mexico and boasts a unique twist. It features two sunny-side-up eggs nestled on tortillas, each yolk surrounded by its own salsa. Typically served with a side of beans, it’s a delicious breakfast that celebrates the best of both worlds. View Recipe 04 of 20 Blistered Cherry Tomato & Fried Egg Toast Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla Montiel This recipe is one that our recipe developers turn to quite often. Cherry tomatoes are reliably sweet and readily available year-round. If you don’t have ricotta cheese, you can swap in cottage cheese, Greek yogurt or mascarpone. While we favor runny yolks and like how they coat the toast and tomatoes, hard yolks are just fine too. Simply cook the eggs a minute or two longer. View Recipe 05 of 20 Spinach & Feta Mug Scrambled Eggs Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla Montiel Whip up eggs with a few simple ingredients in a microwave-safe mug, and you have the makings of a breakfast that’s prepped, seasoned and will be ready to eat in a little more than a minute before running out the door. If you don’t want to store the mixture in individual mugs, you can store it in an airtight container then transfer to a mug when you’re ready to cook it. View Recipe 06 of 20 Pesto Breakfast Sandwich Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Emily Nabors Hall This vibrant green veggie pesto sandwich is the perfect way to get your day started. This 10-minute breakfast features microgreens, which are young vegetable sprouts harvested just after the first true leaves develop. If you can’t find microgreens, alfalfa sprouts or chopped baby lettuce can be used in their place. View Recipe 07 of 20 Sausage, Spinach & Mushroom Egg Bites Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla Montiel These protein-packed sausage, spinach and mushroom egg bites are the perfect little breakfast snack to tide you over until your next meal. Keep half the batch in the fridge for the immediate days ahead, and freeze the other half for later in the month when you don’t have time to cook but want a healthy bite to eat. View Recipe 08 of 20 Avocado Toast with Jammy Eggs Photographer: Robby Lozano, Food Stylist: Margaret Dickey, Prop Stylist: Julia Bayless On those days when you truly cannot be bothered to cook or are short on time, here’s avocado toast with jammy eggs to the rescue. This quick, filling dish can easily slide into breakfast, lunch or even dinner, paired with a side of dressed greens. The “jammy” in jammy eggs refers to yolks that are not runny, but still opaque in the center, yielding a creamy, spreadable texture. If you prefer your yolks fully cooked, simply cook the eggs longer, about 10 minutes total. View Recipe 09 of 20 Feta, Egg & Spinach Breakfast Taco Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Gabriel Greco It doesn’t get easier than this healthy breakfast taco that’s ready in just five minutes. Kale or arugula will work just as well if you don’t have spinach on hand. If you want an over-hard egg instead, and notice the egg is browning too quickly, add a tablespoon or two of water to the pan to help steam the egg and set the yolk faster. View Recipe 10 of 20 Ham & Spinach Quiche Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Phoebe Hauser This ham and spinach quiche is ideal for any meal, from brunch to dinner and all the moments in between. This quiche skips the crust, making it incredibly easy to pull together even on short notice. Swap out the Cheddar cheese for Gruyère or use Swiss chard in place of the spinach for a slightly different spin. View Recipe 11 of 20 Bacon, Cheddar & Spinach Strata Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell Royster This protein-packed breakfast casserole is the perfect recipe for when you have a crowd to feed. The egg mixture needs plenty of time to soak into the bread before baking, so you can prepare it the night before and pop it in the oven in the morning. Whole-wheat sourdough offers a tangy flavor and a boost of fiber, but you can swap it out for regular sourdough or a plain whole-wheat country loaf. View Recipe 12 of 20 Spinach, Feta & Artichoke Tater Tot Casserole Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell This egg-based dinner casserole is assembled and baked in a single baking dish, making prep (and cleanup!) a breeze. Potato tots nestled on top add a crispy, golden crust. Be sure to squeeze as much moisture as you can from the frozen artichoke hearts and spinach to prevent the casserole from becoming soggy. If you can’t find frozen artichoke hearts, you can use canned—just make sure to rinse them well to remove any excess salty brine. View Recipe 13 of 20 Crustless Caprese Quiche Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell This light and fluffy crustless quiche is dotted with tomatoes, little bites of melty mozzarella and savory pesto. And the best part—it’s mixed, assembled and baked in a pie plate for easy cleanup. Enjoy as an easy breakfast or brunch option or serve for lunch or dinner with a mixed green salad on the side. View Recipe 14 of 20 Spinach, Feta & Sausage Galette Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell This impressive galette is packed with spinach, feta and sausage for the ultimate savory breakfast. To prevent the eggs from slipping, make sure to create wells in the bed of cooked veggies. We love set whites and a slightly runny egg yolk. Cook the galette a minute or two longer if you want your egg yolks set. View Recipe 15 of 20 Spinach-Artichoke Egg in a Bagel Hole Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Pursell This riff on egg-in-a-hole, where a hole is cut into a slice of bread to hold and cook an egg, uses a bagel instead—so the hole’s already built in. The spinach-and-artichoke dip underneath the egg helps hold it in place and adds a creamy element to this easy breakfast (or breakfast for dinner!). View Recipe 16 of 20 Baked Zucchini, Feta & Egg Tortilla Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle Break out of your breakfast routine with this simple and satisfying baked zucchini, feta and egg tortilla. We love the combination of sweet zucchini, onion and garlic, but feel free to use any leftover cooked veggies you may have on hand. Serve with your favorite hot sauce or extra fresh herbs. View Recipe 17 of 20 Scrambled Eggs with Spinach, Feta & Pita Photographer: Brie Goldman, Food Stylist: Lauren McAnelly, Prop Stylist: Gabriel Greco This quick all-in-one breakfast is fluffy, light and easy to pull together. The pita softens in the veggie mix, blending in with the rest of the ingredients while still holding onto some texture. Letting the eggs set for a few seconds before stirring them into the pita ensures it doesn’t immediately soak up the eggs and become soggy. View Recipe 18 of 20 Sun-Dried Tomato & Feta Egg Bites Photographer: Brie Goldman, Food Stylist: Lauren McAnelly, Prop Stylist: Gabriel Greco These sun-dried tomato and feta egg bites are the ideal grab-and-go breakfast, with each bite filled with tangy sun-dried tomatoes and briny feta cheese encased in a creamy egg custard. Elevate them to dinner status by adding a little grated garlic and finely chopped fresh herbs for an extra savory twist. After baking, stash these flavorful bites in your fridge or freezer for future meals. View Recipe 19 of 20 Bacon & Brussels Sprouts Quiche Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Julia Bayless This crustless quiche is perfect for brunch or dinner served with a green salad on the side. You can shred Brussels sprouts yourself with a sharp knife or look for pre-shredded sprouts with other prepared vegetables in your local grocery store. We love the smoky flavor of bacon, but pancetta is an easy substitute. View Recipe 20 of 20 Diner-Style Scrambled Eggs Jennifer Causey These are the eggs you probably grew up eating: quick, easy to make, homey and comforting. A little butter adds richness. We use just a tiny amount of salt here, because it's easy to oversalt eggs. Pull them from the heat the instant they're done so they don't turn tough and rubbery. And as with all egg dishes, dig in right away—they're not getting any better as they cool off. View Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit