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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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!).
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.
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.
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.
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.
Diner-Style Scrambled Eggs
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.
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