10+ Egg Recipes You’ll Love for Easy and Delicious Meals

Eggs might just be the kitchen’s MVP. They’re endlessly versatile—sometimes simple, sometimes fancy, and always ready for breakfast, lunch, or dinner.

You can whip up all kinds of dishes with eggs, whether you want a quick bite or something a bit more creative.

Egg recipes fit just about any mood or schedule. Learning a few different techniques means you’ll never get bored with them.

1) Classic French Omelette

A classic French omelette is soft, smooth, and straightforward. Cook it slowly in butter so the eggs stay tender and just set.

This omelette doesn’t need a filling—just pure, silky egg flavor. Beat the eggs with a pinch of salt, then pour them into a nonstick pan over gentle heat.

Stir softly as they cook, then fold the eggs into a roll. Top with chives or parsley if you’re feeling fancy.

Ingredients

• 3 large eggs
• Pinch of salt
• 1 tablespoon unsalted butter
• Optional: finely chopped fresh herbs (chives or parsley)

Cooking Instructions

1. Beat eggs with salt until smooth.
2. Heat butter in a nonstick pan over medium-low.
3. Pour in eggs and stir gently.
4. Once the eggs set, smooth the surface and fold toward one side.
5. Slide onto a plate and sprinkle herbs on top if you like.

For more details, see a Classic French Omelette Recipe.

2) Spinach and Feta Frittata

Spinach and feta frittata is a no-fuss, flavorful way to get your eggs and veggies. It’s packed with spinach and creamy feta, making it great for any meal.

You can throw it together in about 20 minutes, and it works hot or cold. Fresh dill or scallions add a little extra kick.

Eggs, spinach, and feta give you a nice protein boost, plus some greens. One pan, not much cleanup—what’s not to like?

Ingredients

• 6 large eggs
• 2 cups fresh spinach, chopped
• 1/2 cup feta cheese, crumbled
• 1/4 cup milk or cream
• 1 tablespoon fresh dill or scallions, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil

Cooking Instructions

1. Preheat oven to 375°F (190°C).
2. Heat olive oil in an oven-safe skillet over medium.
3. Add spinach and cook until wilted, about 2 minutes.
4. Whisk eggs, milk, salt, pepper, and herbs in a bowl.
5. Pour egg mixture over spinach.
6. Sprinkle feta on top.
7. Cook on the stove for 2 minutes, then move to the oven.
8. Bake 10-12 minutes until eggs are set.
9. Let cool a bit before slicing.

For more details, you can check a Spinach Frittata Recipe with Feta.

3) Shakshuka with Toast

Shakshuka is all about eggs poached in a spicy tomato sauce. It’s quick, bold, and perfect for scooping up with toast.

Start by sautéing onions, bell peppers, and garlic in olive oil. Toss in canned tomatoes, cumin, and paprika.

Crack eggs right into the simmering sauce and let them cook until the whites set but the yolks stay soft. Toast some bread to go with it—trust me, you’ll want something to mop up that sauce.

Ingredients

• 1 tablespoon olive oil
• 1 white onion, diced
• 2 red bell peppers, diced
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 teaspoon cumin
• 1 teaspoon paprika
• 4 large eggs
• 4 slices whole wheat bread
• Salt and pepper, to taste

Cooking Instructions

1. Heat olive oil in a pan over medium.
2. Add onion, peppers, and garlic; cook until soft.
3. Stir in tomatoes, cumin, paprika, salt, and pepper. Simmer 10 minutes.
4. Crack eggs into the sauce; cover and cook 5-7 minutes until whites set.
5. Toast bread until golden.
6. Serve eggs and sauce with toast.

Learn more about making shakshuka toast on the Sheet-Pan Shakshuka Toast Recipe by Tasty.

4) Cheesy Baked Egg Boats

Cheesy baked egg boats are just plain fun. Hollow out a baguette or ciabatta, fill it with eggs and cheese, and bake until the inside is creamy and the top is golden.

Pick your favorite cheese—cheddar, parmesan, whatever you’ve got. A splash of cream or milk keeps the eggs soft inside the bread.

Try a swirl of pesto for a herby twist. You can serve these for breakfast, brunch, or even a lazy dinner.

Ingredients:

• 2 small baguettes or ciabatta rolls
• 6 large eggs
• 1/2 cup grated cheddar cheese
• 1/4 cup cream or milk
• Salt and pepper to taste
• Optional: pesto or herbs

Cooking Instructions:

1. Preheat oven to 350°F (175°C).
2. Cut baguettes in half and scoop out the centers.
3. Whisk eggs, cream, salt, and pepper.
4. Stir in cheese and any extras.
5. Fill bread with egg mixture.
6. Bake on a sheet for 30-40 minutes.
7. Let cool a few minutes before eating.

For more ideas, check out baked cheddar pesto egg boats.

5) Soft-Boiled Jammy Eggs

Soft-boiled jammy eggs have that perfect, gooey yolk and tender white. They’re great on salads, toast, or noodles.

Just boil water, drop in the eggs, and set a timer for 6½ to 7 minutes. Chill them in cold water to stop the cooking and make peeling easier.

You’ll get that rich, jammy center every time if you watch the clock. Sprinkle with salt or your favorite spices and enjoy.

Ingredients

• Fresh eggs (as many as you want)
• Water
• Salt (optional)

Cooking Instructions

1. Bring water to a rolling boil.
2. Lower eggs in gently.
3. Cook 6½ to 7 minutes.
4. Transfer to ice water for a minute or two.
5. Peel and eat warm.

For detailed timing tips, see how to make jammy eggs here.

6) Marinated Soy Sauce Eggs

Marinated soy sauce eggs are a savory treat—perfect as a snack or over ramen. Soft-boil your eggs so the yolks stay a bit runny, then soak them in a salty-sweet marinade.

The marinade’s usually a mix of soy sauce, mirin, sugar, garlic, and maybe a little chili. The longer the eggs sit, the more flavor they soak up.

Keep them in the fridge and slice over rice or salads. Making these at home means you can tweak the taste to your liking.

Ingredients:

• 6 large eggs
• 1/2 cup soy sauce
• 1/4 cup mirin
• 1 tablespoon sugar
• 2 cloves garlic, smashed
• 1 small chili, chopped (optional)

Cooking Instructions:

1. Soft-boil eggs for 6-7 minutes, then chill in ice water.
2. Peel carefully.
3. Mix soy sauce, mirin, sugar, garlic, and chili in a container.
4. Submerge eggs in the marinade.
5. Refrigerate at least 4 hours, overnight is better.
6. Serve cold or at room temp.

7) Breakfast Egg Burrito

A breakfast egg burrito is fast, filling, and totally customizable. Scramble eggs, toss in cheese and extras like sausage or avocado, then roll it all up in a tortilla.

You can add beans, rice, or whatever you have on hand. Wrap it up and you’re ready to eat, even if you’re running out the door.

For a little extra flavor, try some salsa or hot sauce. It’s a solid way to kick off your day.

Ingredients

• 4 large eggs
• 1/4 cup shredded cheese
• 2 flour tortillas
• 1/4 cup cooked sausage or beans (optional)
• 1/4 avocado, sliced (optional)
• Salt and pepper to taste

Cooking Instructions

1. Beat eggs with salt and pepper.
2. Scramble eggs in a pan over medium heat.
3. Warm tortillas in a skillet or microwave.
4. Layer eggs, cheese, and toppings on each tortilla.
5. Fold and roll into a burrito.
6. Serve hot.

For more ideas, see this Egg Burrito recipe.

8) Vegetable Egg Fried Rice

Vegetable egg fried rice is a speedy, satisfying way to use up leftovers. Toss in whatever veggies you’ve got and a couple of eggs, and you’re good to go.

Start by melting butter in a pan and cooking diced carrots and onions. Scramble eggs in the same pan, then add cooked rice and peas.

Mix everything well and heat through. Splash in some soy sauce or your favorite seasoning, and dinner is done in about 20 minutes.

Ingredients

• 2 tablespoons butter
• 2 large eggs
• 1 cup cooked rice
• 1/2 cup diced carrots
• 1/2 cup diced onion
• 1/4 cup peas (optional)
• 2 tablespoons soy sauce

Cooking Instructions

1. Melt butter in a large pan over medium heat (about 350°F/175°C).

2. Add carrots, onion, and peas. Cook until soft, about 5 minutes.

3. Push the veggies to one side and scramble eggs on the other.

4. Mix the eggs and vegetables together.

5. Add cooked rice and soy sauce. Stir well. Let it heat through for 3-4 minutes.

9) Avocado Egg Salad

You can throw together a creamy avocado egg salad for a fresh spin on the classic. Instead of just mayo, mash avocado with hard-boiled eggs for a smooth, rich texture.

It’s got good fats and a bright flavor—honestly, it’s hard not to like. Mix in some chopped onions, fresh herbs, or a dab of mustard if you want to jazz it up.

A little Greek yogurt works if you’re aiming for something lighter. Serve this on toast, tucked in a sandwich, or just scoop it up with crackers.

Ingredients

• 4 hard-boiled eggs
• 1 ripe avocado
• 2 tablespoons mayonnaise or Greek yogurt
• 1 tablespoon chopped onion
• 1 teaspoon mustard (optional)
• Salt and pepper to taste
• Fresh herbs (like parsley or chives), optional

Cooking Instructions

1. Peel and chop the hard-boiled eggs.

2. Mash the avocado in a bowl until smooth.

3. Add mayonnaise or Greek yogurt and mix it in.

4. Stir in chopped eggs, onion, mustard, salt, and pepper.

5. Mix gently—keep it a bit chunky.

6. Serve right away or chill if you prefer it cold.

For more details, check this Avocado Egg Salad recipe.

10) Sheet Pan Eggs with Veggies

Sheet pan eggs with veggies make breakfast so much easier. You cook eggs and your favorite vegetables together on one pan.

That means less mess and more time to actually eat. Chop up some veggies—bell peppers, onions, spinach, whatever you like.

Toss them with olive oil, salt, pepper, and maybe a sprinkle of paprika. Spread them out on the sheet pan.

Pour beaten eggs over the veggies. Slide the pan in the oven and bake.

The eggs cook evenly, and the veggies get roasted and sweet. It’s a simple way to feed a crowd, or just have leftovers for later.

Ingredients

• 10 large eggs
• 2 cups chopped mixed vegetables (bell peppers, onions, spinach, etc.)
• 2 tablespoons olive oil
• 1 teaspoon paprika
• Salt and pepper to taste

Cooking Instructions

1. Preheat your oven to 350°F (175°C).

2. Chop up your veggies, then toss them with olive oil, paprika, salt, and pepper.

3. Spread the vegetables out on a greased half-sheet pan.

4. Beat the eggs, then pour them right over the veggies.

5. Bake everything for 20-25 minutes, or until the eggs look set.