Always when I’m planning breakfast, eggs are my go-to ingredient because they’re so versatile and delicious! You can scramble them, fry them, poach them, or bake them – there are endless ways to make eggs exciting and satisfying.

What I love most about cooking with eggs is how they can be the star of both simple and fancy dishes. Whether you want classic comfort food like scrambled eggs with toast or something more adventurous like shakshuka, eggs always deliver amazing flavor and protein to start your day right.

From healthy options like avocado toast with poached eggs to hearty meals like breakfast hash, these recipes will give you so many new ideas for your morning routine. Get ready to fall in love with eggs all over again!

Classic Scrambled Eggs with Toast

These perfect scrambled eggs are creamy, fluffy, and cooked low and slow for the ultimate texture! They’re served alongside golden buttered toast that’s perfect for dipping into the silky eggs. This is the kind of simple breakfast that feels comforting and satisfying, and once you learn this technique, you’ll never make scrambled eggs any other way again.

Time: 10 minutes | Serves: 2

Ingredients

• 6 large eggs
• 3 tablespoons butter, divided
• 2 tablespoons heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 slices bread for toast
• 2 tablespoons fresh chives, chopped
• Extra butter for toast

Instructions

1. Crack eggs into a bowl and whisk together with heavy cream, salt, and pepper until well combined and slightly frothy for the fluffiest texture.
2. Heat 2 tablespoons butter in a non-stick pan over low heat until melted and foaming but not brown – low heat is key for creamy eggs.
3. Pour beaten eggs into the warm pan and let them sit for 30 seconds, then gently stir with a spatula, pushing cooked edges toward center.
4. Continue cooking slowly, stirring every 30 seconds, for about 4-5 minutes until eggs are creamy and just set but still slightly wet.
5. While eggs cook, toast bread slices until golden brown and spread with butter while still warm for the best flavor and texture.
6. Remove eggs from heat while still slightly underdone as they’ll continue cooking. Serve immediately over buttered toast and garnish with fresh chives!

Veggie Omelette

This colorful veggie omelette is packed with fresh vegetables and melted cheese for a healthy, satisfying breakfast! The eggs are cooked until just set and folded around a delicious filling of sautéed mushrooms, peppers, and onions. It looks fancy and impressive but is actually quite simple to make once you get the technique down, and you can customize it with whatever vegetables you have on hand.

Time: 15 minutes | Serves: 1

Ingredients

• 3 large eggs
• 2 tablespoons milk
• 1/2 cup mushrooms, sliced
• 1/4 cup bell pepper, diced
• 1/4 cup onion, diced
• 1/4 cup shredded cheese (cheddar or swiss)
• 2 tablespoons butter, divided
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• Fresh herbs for garnish

Instructions

1. Heat olive oil in a small skillet over medium heat and sauté diced onion for 2-3 minutes until softened and translucent.
2. Add sliced mushrooms and bell pepper to the skillet, cooking for 4-5 minutes until vegetables are tender and any moisture has evaporated.
3. Season vegetables with salt and pepper, then transfer to a plate and keep warm while you prepare the eggs.
4. Beat eggs with milk, salt, and pepper in a bowl until well combined, then heat 1 tablespoon butter in a clean non-stick pan over medium-low heat.
5. Pour beaten eggs into the hot pan and let set for 30 seconds, then gently push cooked edges toward center, tilting pan to let uncooked egg flow underneath.
6. When eggs are almost set but still slightly wet on top, add vegetables and cheese to one half, then fold omelette in half and slide onto plate!

Avocado Toast with Poached Egg

This trendy avocado toast topped with a perfectly poached egg is healthy, delicious, and Instagram-worthy! The creamy avocado pairs beautifully with the runny egg yolk that creates a natural sauce when broken. It’s packed with good fats and protein that will keep you satisfied all morning, and the combination of textures makes every bite absolutely perfect.

Time: 10 minutes | Serves: 2

Ingredients

• 2 slices thick bread (sourdough or whole grain)
• 2 ripe avocados
• 2 large eggs
• 2 tablespoons lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes
• 1 tablespoon white vinegar
• Everything bagel seasoning for topping
• Cherry tomatoes for garnish (optional)

Instructions

1. Bring a pot of water to a gentle simmer and add white vinegar, which helps the egg whites stay together during poaching.
2. Toast bread slices until golden brown and crispy, then set aside while you prepare the avocado and eggs.
3. Cut avocados in half, remove pits, and mash the flesh with lemon juice, salt, and pepper until you reach your desired consistency – chunky or smooth.
4. Crack each egg into a small bowl first, then create a gentle whirlpool in the simmering water with a spoon and carefully slide eggs in one at a time.
5. Poach eggs for 3-4 minutes for runny yolks, then remove with a slotted spoon and drain briefly on paper towels.
6. Spread mashed avocado generously on toasted bread, top each with a poached egg, and sprinkle with red pepper flakes and everything bagel seasoning!

Breakfast Burrito

This hearty breakfast burrito is loaded with fluffy scrambled eggs, crispy potatoes, melted cheese, and fresh salsa! It’s wrapped up tight in a warm tortilla, making it perfect for eating on the go or enjoying at home. The combination of textures and flavors makes every bite satisfying, and you can make several ahead of time for busy mornings throughout the week.

Time: 20 minutes | Serves: 4

Ingredients

• 4 large flour tortillas
• 8 large eggs, scrambled
• 2 cups hash browns, cooked crispy
• 1 1/2 cups shredded cheddar cheese
• 1/2 cup salsa
• 1/4 cup sour cream
• 2 green onions, chopped
• 1 tablespoon butter
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Hot sauce (optional)

Instructions

1. Cook hash browns in a large skillet until golden brown and crispy on both sides, then season with salt and pepper and keep warm.
2. Scramble eggs in butter over medium-low heat, stirring gently until creamy and just set – don’t overcook as they’ll continue cooking in the burrito.
3. Warm tortillas in the microwave for 30 seconds or in a dry skillet for a few seconds on each side to make them more pliable.
4. Lay each tortilla flat and add about 1/4 of the scrambled eggs, hash browns, and shredded cheese down the center of each tortilla.
5. Top with a spoonful of salsa, sour cream, and chopped green onions, being careful not to overfill or the burrito will be hard to wrap.
6. Fold in the sides of the tortilla, then roll tightly from bottom to top. Serve immediately or wrap in foil for later!

Egg and Cheese Sandwich

This classic egg and cheese sandwich is the ultimate comfort food breakfast that’s crispy, cheesy, and absolutely satisfying! The eggs are cooked just right and paired with melted cheese on a toasted English muffin or bread. It’s simple, delicious, and the kind of breakfast that makes any morning feel special, whether you’re rushing out the door or taking your time.

Time: 8 minutes | Serves: 2

Ingredients

• 2 English muffins, split and toasted
• 4 large eggs
• 4 slices cheese (American, cheddar, or swiss)
• 2 tablespoons butter
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 tablespoon mayonnaise (optional)
• 1 tomato, sliced (optional)

Instructions

1. Split and toast English muffins until golden brown and crispy, then spread with a thin layer of mayonnaise if using for extra flavor.
2. Heat butter in a large non-stick skillet over medium heat until melted and foaming but not brown.
3. Crack eggs into the hot skillet and cook for 2-3 minutes until whites are set, then flip carefully and cook 1 more minute for over-easy eggs.
4. Season cooked eggs with salt and pepper, then place one slice of cheese on top of each egg while still in the hot pan to melt.
5. Let cheese melt for about 30 seconds, then carefully transfer each cheesy egg to the bottom half of each toasted English muffin.
6. Add tomato slices if using, then top with the other muffin half and press gently. Serve immediately while the cheese is still melty!

Shakshuka

This Middle Eastern shakshuka features eggs poached in a rich, spicy tomato sauce with peppers and onions! The sauce is packed with warm spices and the eggs cook right in the flavorful mixture, creating a one-pan breakfast that’s both exotic and comforting. It’s perfect for sharing and looks beautiful served right from the skillet with crusty bread for dipping into the delicious sauce.

Time: 30 minutes | Serves: 4

Ingredients

• 6 large eggs
• 1 can (28 oz) crushed tomatoes
• 1 large onion, diced
• 1 red bell pepper, diced
• 4 garlic cloves, minced
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1/2 teaspoon cumin
• 1/4 teaspoon cayenne pepper
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup fresh parsley, chopped
• Crusty bread for serving

Instructions

1. Heat olive oil in a large cast iron skillet or heavy pan over medium heat, then add diced onion and cook for 5 minutes until softened.
2. Add diced bell pepper and minced garlic to the skillet, cooking for another 3-4 minutes until peppers are tender and garlic is fragrant.
3. Stir in paprika, cumin, and cayenne pepper, cooking for 1 minute until spices are aromatic and well distributed throughout the vegetables.
4. Add crushed tomatoes, salt, and black pepper, then simmer for 10-15 minutes until sauce thickens and flavors meld together beautifully.
5. Use a spoon to make 6 wells in the sauce, then crack eggs into each well, being careful not to break the yolks.
6. Cover and cook for 8-12 minutes until egg whites are set but yolks are still runny. Garnish with fresh parsley and serve with crusty bread!

French Toast with Sunny-Side Up Eggs

This sweet and savory combination of fluffy French toast paired with perfectly cooked sunny-side up eggs is breakfast heaven! The rich, custardy French toast provides sweetness while the runny egg yolks create a delicious sauce that ties everything together. It’s the perfect weekend breakfast when you want something special that combines the best of both sweet and savory breakfast flavors.

Time: 20 minutes | Serves: 2

Ingredients

• 4 thick slices bread (brioche or challah work best)
• 4 large eggs, divided (2 for French toast, 2 for frying)
• 1/2 cup milk
• 2 tablespoons sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 4 tablespoons butter, divided
• Maple syrup for serving
• Powdered sugar for dusting

Instructions

1. In a shallow dish, whisk together 2 eggs, milk, sugar, vanilla extract, cinnamon, and salt until smooth and well combined for the French toast mixture.
2. Heat 2 tablespoons butter in a large skillet over medium heat until melted and foaming but not brown.
3. Dip each slice of bread into the egg mixture, letting it soak for 30 seconds on each side to absorb the custard fully.
4. Cook soaked bread slices in the hot butter for 2-3 minutes per side until golden brown and slightly crispy on the outside but still custardy inside.
5. In a separate pan, heat remaining butter and fry the remaining 2 eggs sunny-side up until whites are set but yolks are still runny.
6. Serve French toast topped with sunny-side up eggs, a dusting of powdered sugar, and maple syrup for the perfect sweet and savory combination!

Breakfast Hash

This hearty breakfast hash features crispy golden potatoes topped with perfectly fried eggs and fresh herbs! The potatoes get beautifully caramelized and crispy while the eggs cook on top, creating a complete meal in one skillet. It’s rustic, satisfying, and perfect for feeding a crowd or when you want something filling that will keep you energized all morning long.

Time: 25 minutes | Serves: 4

Ingredients

• 4 large potatoes, diced small
• 4 large eggs
• 1 large onion, diced
• 1 bell pepper, diced
• 3 tablespoons olive oil
• 2 tablespoons butter
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup fresh parsley, chopped
• Hot sauce for serving

Instructions

1. Dice potatoes into small, uniform pieces about 1/2 inch in size for even cooking, then pat dry with paper towels to remove excess moisture.
2. Heat olive oil in a large cast iron skillet over medium-high heat, then add diced potatoes in a single layer without overcrowding.
3. Cook potatoes for 8-10 minutes without stirring to develop a golden crust, then flip and cook another 5-6 minutes until crispy and golden.
4. Add diced onion and bell pepper to the skillet with the potatoes, seasoning everything with paprika, garlic powder, salt, and pepper.
5. Cook for another 5 minutes until vegetables are tender, then make 4 wells in the hash and crack eggs into each well.
6. Cover and cook for 5-8 minutes until egg whites are set but yolks are still runny. Garnish with fresh parsley and serve with hot sauce!

Egg Muffin Cups

These portable egg muffin cups are perfect for meal prep and busy mornings when you need breakfast on the go! They’re packed with vegetables, cheese, and fluffy eggs all baked together in muffin tins. You can make a batch on Sunday and reheat them throughout the week, and they’re completely customizable with whatever vegetables and cheese you have in your fridge.

Time: 25 minutes | Serves: 12

Ingredients

• 12 large eggs
• 1/2 cup milk
• 1 cup shredded cheese (cheddar or swiss)
• 1/2 cup bell peppers, diced small
• 1/2 cup mushrooms, diced small
• 1/4 cup onion, diced small
• 1/4 cup spinach, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• Cooking spray for muffin tin

Instructions

1. Preheat oven to 350°F and spray a 12-cup muffin tin generously with cooking spray to prevent sticking after baking.
2. In a large bowl, whisk together eggs, milk, salt, pepper, and garlic powder until well combined and slightly frothy.
3. Divide diced vegetables and shredded cheese evenly among the 12 muffin cups, filling each about 1/3 full with the mixture.
4. Pour beaten egg mixture over the vegetables and cheese in each cup, filling each about 3/4 full to allow room for rising.
5. Bake for 18-22 minutes until eggs are set and lightly golden on top, and a toothpick inserted in center comes out clean.
6. Let cool in pan for 5 minutes before removing carefully. Store in refrigerator for up to 5 days and reheat in microwave for 30-60 seconds!

Fried Rice with Scrambled Eggs

This Asian-style fried rice with scrambled eggs is a delicious way to use leftover rice for breakfast! The eggs are scrambled separately then mixed with seasoned rice and vegetables for amazing flavor and texture. It’s savory, satisfying, and completely different from typical breakfast foods, making it perfect when you want something unique and delicious to start your day.

Time: 15 minutes | Serves: 4

Ingredients

• 4 cups cooked rice, preferably day-old
• 6 large eggs, beaten
• 2 tablespoons vegetable oil, divided
• 1 cup frozen mixed vegetables
• 3 green onions, chopped
• 3 garlic cloves, minced
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon fresh ginger, grated
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Sesame seeds for garnish

Instructions

1. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat until shimmering and hot.
2. Pour beaten eggs into the hot oil and scramble gently until just set and still slightly creamy, then transfer to a plate and set aside.
3. Add remaining oil to the same skillet and add day-old rice, breaking up any clumps with a spatula and stir-frying for 2-3 minutes.
4. Add frozen vegetables, minced garlic, and grated ginger to the rice, stir-frying for another 2-3 minutes until vegetables are heated through.
5. Return scrambled eggs to the skillet along with soy sauce, sesame oil, salt, and pepper, tossing everything together gently.
6. Cook for 1-2 more minutes until heated through, then garnish with chopped green onions and sesame seeds before serving hot!