20 Delicious Egg Recipes for Lunch Easy to Make

Are you tired of the same old lunch routine? Eggs are here to save the day with their versatility and ease! Whether you’re in the mood for something light and fresh or hearty and comforting, our roundup of 20 Delicious Egg Recipes for Lunch has got you covered. Perfect for busy weekdays or lazy weekends, these recipes are quick to whip up and guaranteed to delight. Let’s crack into it!

Scrambled Eggs with Avocado and Whole Wheat Toast

Start your morning with a creamy, satisfying twist on classic scrambled eggs, paired with buttery avocado and crisp whole wheat toast for a balanced breakfast.

Ingredients

• 4 large eggs
• 1 ripe avocado, sliced
• 2 slices whole wheat bread
• 1 tbsp unsalted butter
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh chives

Instructions

1. Heat a non-stick skillet over medium-low heat and add 1 tbsp unsalted butter, letting it melt completely.
2. Crack 4 large eggs into a bowl, whisk gently with 1/4 tsp salt and 1/4 tsp black pepper until just combined.
3. Pour the eggs into the skillet. Using a spatula, gently stir the eggs every 30 seconds until they’re softly set and slightly runny, about 3-4 minutes.
4. While the eggs cook, toast 2 slices of whole wheat bread until golden and crisp.
5. Divide the scrambled eggs between two plates, top with sliced avocado, and sprinkle with 1 tbsp chopped fresh chives.
6. Serve immediately with the toasted whole wheat bread on the side.

The secret to these scrambled eggs is the low and slow cooking method, which ensures they’re incredibly tender and creamy. The avocado adds a rich, smooth contrast that makes every bite irresistible.

Tip: For an extra flavor boost, drizzle a little hot sauce or sprinkle red pepper flakes over the eggs before serving.

Spinach and Feta Omelette

Start your morning with a fluffy Spinach and Feta Omelette, a perfect blend of creamy feta and fresh spinach wrapped in golden eggs.

Ingredients

• 3 large eggs
• 1/4 cup fresh spinach, chopped
• 1/4 cup feta cheese, crumbled
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. In a bowl, whisk the eggs with salt and black pepper until well combined.
2. Heat olive oil in a non-stick skillet over medium heat. Add the chopped spinach and sauté for 1-2 minutes until wilted.
3. Pour the egg mixture over the spinach, tilting the pan to spread evenly. Cook for 2-3 minutes without stirring.
4. Sprinkle the crumbled feta cheese over one half of the omelette. Fold the other half over the cheese and cook for another 1-2 minutes until the eggs are set and the cheese begins to melt.
5. Slide the omelette onto a plate and serve warm.

The magic of this omelette lies in the contrast between the creamy, tangy feta and the earthy spinach, all encased in a tender egg blanket. It’s a simple yet sophisticated start to any day.

Tip: For an extra fluffy texture, let the eggs sit for a minute after whisking before cooking.

Egg Salad Sandwich with Greek Yogurt

Ingredients

• 6 large eggs
• 1/2 cup plain Greek yogurt
• 1 tbsp Dijon mustard
• 1 tbsp fresh lemon juice
• 1/4 cup finely chopped celery
• 2 tbsp finely chopped red onion
• 1/4 tsp salt
• 1/4 tsp black pepper
• 8 slices whole wheat bread
• 1/2 cup arugula

Instructions

1. Place the eggs in a single layer in a saucepan and cover with water by 1 inch. Bring to a boil over medium-high heat, then cover and remove from heat. Let stand for 12 minutes.
2. Drain the eggs and transfer to a bowl of ice water. Let cool for 5 minutes, then peel and chop.
3. In a large bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, salt, and black pepper until smooth.
4. Add the chopped eggs, celery, and red onion to the bowl. Gently fold until everything is evenly coated with the yogurt mixture.
5. Toast the whole wheat bread slices until golden. Divide the egg salad among 4 slices, top with arugula, and close with the remaining slices.

This egg salad sandwich stands out with its creamy Greek yogurt dressing, offering a lighter twist without sacrificing richness. The crunch of celery and the peppery bite of arugula add layers of texture and flavor.

Tip: For an extra flavor boost, let the egg salad chill in the fridge for an hour before assembling the sandwiches.

Quinoa and Egg Bowl with Roasted Vegetables

Start your day with a nutrient-packed Quinoa and Egg Bowl with Roasted Vegetables, a dish that’s as satisfying as it is colorful.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1/2 tsp salt
• 1 tbsp olive oil
• 1 cup chopped bell peppers (any color)
• 1 cup chopped zucchini
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 4 eggs
• 1/4 tsp black pepper
• 1 tbsp chopped fresh parsley

Instructions

1. Preheat your oven to 400°F. In a medium saucepan, combine quinoa, water, and 1/4 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let stand for 5 minutes.
2. While quinoa cooks, toss bell peppers and zucchini with olive oil, garlic powder, onion powder, and remaining 1/4 tsp salt. Spread on a baking sheet and roast for 20 minutes, stirring halfway, until vegetables are tender and slightly charred.
3. In a non-stick skillet, fry eggs over medium heat until whites are set but yolks are still runny, about 3 minutes. Season with black pepper.
4. Fluff quinoa with a fork and divide among bowls. Top with roasted vegetables and a fried egg. Garnish with fresh parsley.

The creamy yolk mixing with the fluffy quinoa and smoky vegetables creates a symphony of textures and flavors that’s hard to resist.

Tip: For an extra flavor boost, drizzle with a little hot sauce or sprinkle with feta cheese before serving.

Hard-Boiled Eggs with Hummus and Pita

Elevate your snack game with these Hard-Boiled Eggs with Hummus and Pita, a protein-packed treat that’s as satisfying as it is simple to make.

Ingredients

• 4 large eggs
• 1/2 cup hummus
• 2 whole wheat pitas, cut into wedges
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp paprika

Instructions

1. Place the eggs in a saucepan and cover with water by 1 inch. Bring to a boil over high heat, then cover and remove from heat. Let stand for 12 minutes.
2. Drain the eggs and transfer to a bowl of ice water. Let cool for 5 minutes, then peel and slice in half.
3. While the eggs cool, brush the pita wedges with olive oil and toast in a skillet over medium heat for 2-3 minutes per side, until golden and crisp.
4. Spread the hummus on a serving plate, top with the halved eggs, and sprinkle with salt, black pepper, and paprika.
5. Serve with the toasted pita wedges on the side.

The creamy hummus and crispy pita create a delightful contrast with the tender eggs, making every bite a mix of textures and flavors.

Tip: For an extra flavor boost, drizzle the eggs with a little more olive oil and a sprinkle of za’atar before serving.

Egg Fried Rice with Mixed Vegetables

There’s nothing like a quick and flavorful egg fried rice to turn leftover rice into a meal that feels brand new. Packed with colorful veggies and fluffy eggs, this dish is a weeknight lifesaver.

Ingredients

• 2 cups cooked white rice, preferably day-old
• 2 tablespoons vegetable oil
• 2 eggs, lightly beaten
• 1 cup mixed vegetables (carrots, peas, and corn)
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 green onions, chopped

Instructions

1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the eggs and scramble until fully cooked. Remove from the skillet and set aside.
2. In the same skillet, heat the remaining 1 tablespoon of vegetable oil. Add the mixed vegetables and stir-fry for 2-3 minutes until they start to soften.
3. Add the cooked rice to the skillet, breaking up any clumps with a spatula. Stir-fry for 2 minutes until the rice is heated through.
4. Return the scrambled eggs to the skillet. Add the soy sauce, sesame oil, salt, and black pepper. Stir everything together and cook for another minute.
5. Garnish with chopped green onions and serve hot.

The secret to this egg fried rice is the sesame oil added at the end, giving it a nutty aroma that elevates the entire dish.

Tip: For an extra flavor boost, try adding a pinch of garlic powder or a splash of fish sauce with the soy sauce.

Shakshuka with Feta and Herbs

Wake up your mornings with this vibrant Shakshuka, a one-pan wonder that’s as nutritious as it is Instagram-worthy.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/4 tsp chili flakes
• 1 can (28 oz) crushed tomatoes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 large eggs
• 1/2 cup crumbled feta cheese
• 2 tbsp chopped fresh parsley
• 2 tbsp chopped fresh cilantro

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onion and bell pepper; cook until soft, about 5 minutes.
2. Stir in garlic, cumin, smoked paprika, and chili flakes; cook for 1 minute until fragrant.
3. Pour in crushed tomatoes, salt, and black pepper. Simmer for 10 minutes, stirring occasionally.
4. Make 4 wells in the sauce and crack an egg into each. Cover and cook for 5-7 minutes until eggs are set to your liking.
5. Sprinkle with feta, parsley, and cilantro. Serve directly from the skillet.

The creamy feta and fresh herbs add a bright contrast to the rich, spiced tomato sauce, making every bite a delightful mix of flavors and textures.

Tip: For an extra kick, drizzle with hot sauce before serving.

Egg and Cheese Breakfast Burrito

Start your morning with a hearty Egg and Cheese Breakfast Burrito, packed with fluffy eggs, melted cheese, and a hint of spice for that perfect kick.

Ingredients

• 4 large eggs
• 1/4 cup milk
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp unsalted butter
• 1/2 cup shredded cheddar cheese
• 2 large flour tortillas
• 1/4 cup salsa
• 1 tbsp chopped fresh cilantro

Instructions

1. In a bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
2. Heat the butter in a non-stick skillet over medium heat until melted. Pour in the egg mixture and cook, stirring occasionally, until the eggs are softly set, about 3-4 minutes.
3. Sprinkle the shredded cheddar cheese over the eggs and continue to cook for another minute until the cheese begins to melt.
4. Warm the flour tortillas in a dry skillet over medium heat for about 30 seconds on each side.
5. Divide the egg and cheese mixture evenly between the tortillas, spooning it onto the center of each. Top with salsa and chopped cilantro.
6. Fold the sides of the tortillas over the filling, then roll up tightly to form burritos.

The magic of this burrito lies in the melty cheese and eggs, creating a creamy texture that pairs perfectly with the fresh salsa and cilantro.

Tip: For an extra flavor boost, try adding a dash of hot sauce or avocado slices before rolling up your burrito.

Poached Eggs on Sweet Potato Hash

Start your morning with a hearty and wholesome dish that combines the sweetness of potatoes with the rich, runny yolk of poached eggs.

Ingredients

• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• 4 large eggs
• 1 tbsp white vinegar
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large skillet over medium heat. Add sweet potatoes, salt, pepper, smoked paprika, and garlic powder. Cook, stirring occasionally, for 15-20 minutes until potatoes are tender and slightly crispy.
2. While the hash cooks, fill a large saucepan with water and bring to a gentle simmer. Add vinegar. Crack one egg into a small bowl, then gently slide it into the simmering water. Repeat with remaining eggs. Poach for 3-4 minutes for soft yolks.
3. Divide sweet potato hash among plates. Using a slotted spoon, lift poached eggs from water, drain briefly, and place on top of hash. Garnish with fresh parsley.

The contrast between the crispy sweet potatoes and the creamy egg yolk creates a breakfast that’s both satisfying and elegant.

Tip: For extra crispiness, press the sweet potato hash down in the skillet with a spatula and let it cook undisturbed for the last 5 minutes.

Egg and Avocado Wrap with Salsa

Start your morning with a burst of flavor and nutrition with this Egg and Avocado Wrap with Salsa, a perfect blend of creamy, spicy, and fresh tastes wrapped in a soft tortilla.

Ingredients

• 2 large eggs
• 1 ripe avocado, sliced
• 1/4 cup salsa
• 1/2 cup shredded cheddar cheese
• 1 large flour tortilla
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Heat olive oil in a non-stick skillet over medium heat. Crack the eggs into the skillet, season with salt and pepper, and cook until the whites are set but the yolks are still runny, about 3 minutes.
2. Warm the flour tortilla in a dry skillet over medium heat for about 30 seconds on each side or until pliable.
3. Spread the salsa evenly over the tortilla, then layer the avocado slices and cooked eggs on top. Sprinkle with shredded cheddar cheese.
4. Fold the sides of the tortilla inward, then roll from the bottom up to enclose the filling tightly.
5. Return the wrap to the skillet, seam side down, and cook for 1-2 minutes on each side until the tortilla is golden and the cheese is melted.

The magic of this wrap lies in the contrast between the creamy avocado and the tangy salsa, all brought together by the gooey melted cheese. It’s a handheld breakfast that feels indulgent yet is packed with good-for-you ingredients.

Tip: For an extra kick, add a dash of hot sauce or a sprinkle of chili flakes before rolling up the wrap.

Deviled Eggs with a Spicy Twist

Spice up your appetizer game with these Deviled Eggs that pack a punch, perfect for those who love a little heat with their creamy, savory treats.

Ingredients

• 6 large eggs
• 1/4 cup mayonnaise
• 1 teaspoon Dijon mustard
• 1/2 teaspoon hot sauce
• 1/4 teaspoon smoked paprika
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 tablespoon finely chopped jalapeño (seeds removed for less heat)
• Fresh cilantro leaves, for garnish

Instructions

1. Place the eggs in a single layer in a saucepan and cover with water by 1 inch. Bring to a boil over medium-high heat, then cover and remove from heat. Let stand for 12 minutes.
2. Transfer the eggs to a bowl of ice water to cool for about 5 minutes. Peel the eggs and slice them in half lengthwise.
3. Carefully remove the yolks and place them in a small bowl. Mash the yolks with a fork until smooth.
4. Add the mayonnaise, Dijon mustard, hot sauce, smoked paprika, salt, and black pepper to the yolks. Mix until well combined and creamy.
5. Stir in the chopped jalapeño. Spoon or pipe the yolk mixture back into the egg white halves.
6. Garnish each deviled egg with a cilantro leaf before serving.

The smoky paprika and fresh jalapeño create a depth of flavor that elevates the classic deviled egg into something unexpectedly bold and vibrant.

Tip: For an extra spicy kick, leave a few seeds in the jalapeño or add an extra dash of hot sauce to the yolk mixture.

Egg and Vegetable Stir Fry with Brown Rice

Looking for a quick, nutritious meal that doesn’t skimp on flavor? This Egg and Vegetable Stir Fry with Brown Rice is your weeknight hero, packed with colorful veggies and protein-rich eggs.

Ingredients

• 1 cup brown rice, uncooked
• 2 tbsp vegetable oil
• 4 large eggs, beaten
• 1 bell pepper, thinly sliced
• 1 carrot, julienned
• 1 cup broccoli florets
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Cook the brown rice according to package instructions. Set aside.
2. Heat 1 tbsp vegetable oil in a large skillet over medium heat. Add the beaten eggs and scramble until fully cooked. Remove from the skillet and set aside.
3. In the same skillet, heat the remaining 1 tbsp vegetable oil. Add the bell pepper, carrot, and broccoli. Stir-fry for 5 minutes until vegetables are tender-crisp.
4. Add the minced garlic, soy sauce, sesame oil, salt, and black pepper to the skillet. Stir-fry for another minute until fragrant.
5. Return the scrambled eggs to the skillet. Add the cooked brown rice and stir everything together until well combined and heated through, about 2 minutes.

The magic of this dish lies in the sesame oil’s nutty aroma blending perfectly with the fresh veggies and fluffy eggs, creating a stir fry that’s as satisfying as it is healthy.

Tip: For an extra crunch, sprinkle some toasted sesame seeds on top before serving.

French Toast with Scrambled Eggs and Berries

Start your morning with a twist on the classic by combining fluffy French toast with creamy scrambled eggs and a burst of fresh berries for a breakfast that feels both indulgent and refreshing.

Ingredients

• 4 slices of thick-cut brioche bread
• 3 large eggs
• 1/4 cup whole milk
• 1 tbsp granulated sugar
• 1/2 tsp vanilla extract
• 1/4 tsp ground cinnamon
• Pinch of salt
• 1 tbsp unsalted butter
• 1/2 cup mixed fresh berries (strawberries, blueberries, raspberries)
• Maple syrup, for serving

Instructions

1. In a shallow bowl, whisk together 2 eggs, milk, sugar, vanilla extract, cinnamon, and a pinch of salt until well combined.
2. Heat a large non-stick skillet over medium heat and add 1/2 tbsp butter. Dip each slice of brioche into the egg mixture, allowing it to soak for a few seconds on each side. Cook the bread for 2-3 minutes per side until golden brown. Repeat with remaining slices, adding more butter as needed.
3. In the same skillet, melt the remaining 1/2 tbsp butter. Whisk the remaining egg with a pinch of salt and scramble over low heat, stirring frequently, until softly set, about 3 minutes.
4. Serve the French toast topped with scrambled eggs and fresh berries. Drizzle with maple syrup to taste.

The contrast of the crispy, cinnamon-infused French toast with the soft, creamy eggs and the tartness of the berries creates a symphony of textures and flavors that’s hard to resist.

Tip: For an extra touch of luxury, sprinkle a little powdered sugar over the French toast before serving.

Egg and Bacon Salad with Balsamic Dressing

Start your day with a twist by turning classic breakfast favorites into a refreshing Egg and Bacon Salad with Balsamic Dressing. It’s a perfect blend of crispy, creamy, and tangy flavors that’ll wake up your taste buds.

Ingredients

• 4 large eggs
• 6 slices bacon
• 4 cups mixed greens
• 1/4 cup balsamic vinegar
• 1/2 cup olive oil
• 1 tbsp honey
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Place eggs in a saucepan and cover with water. Bring to a boil, then cover and remove from heat. Let sit for 10 minutes, then cool under cold water, peel, and slice.
2. Cook bacon in a skillet over medium heat until crispy, about 8 minutes. Drain on paper towels, then crumble.
3. In a small bowl, whisk together balsamic vinegar, olive oil, honey, Dijon mustard, salt, and black pepper until well combined.
4. In a large bowl, toss mixed greens with the dressing until evenly coated. Top with sliced eggs and crumbled bacon.

The magic of this salad lies in the harmony of textures—the crisp bacon against the soft eggs, all brought together by the sweet and tangy balsamic dressing.

Tip: For an extra flavor boost, try adding a sprinkle of crumbled blue cheese or toasted walnuts before serving.

Cloud Eggs with Parmesan and Chives

Whisk your breakfast routine into a fluffy dream with these Cloud Eggs, a playful twist on eggs that’s as fun to make as it is to eat.

Ingredients

• 4 large eggs
• 1/4 cup grated Parmesan cheese
• 2 tbsp finely chopped fresh chives
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 450°F and line a baking sheet with parchment paper.
2. Separate the eggs, placing the whites in a large bowl and the yolks in separate small bowls.
3. Using an electric mixer, beat the egg whites with 1/4 tsp salt and 1/4 tsp black pepper until stiff peaks form.
4. Gently fold in 1/4 cup grated Parmesan cheese and 2 tbsp chopped chives into the egg whites.
5. Spoon the egg white mixture into 4 cloud-like mounds on the prepared baking sheet, making a well in the center of each.
6. Bake for 3 minutes, then carefully add an egg yolk to the center of each cloud. Bake for another 3 minutes or until the yolks are just set.
7. Serve immediately for a breakfast that’s as light as air with a rich, cheesy center.

Tip: For an extra flavor boost, sprinkle a little more Parmesan and chives on top right after baking.

Egg Drop Soup with Green Onions

Nothing comforts like a bowl of Egg Drop Soup with Green Onions, especially when it’s ready in just 15 minutes. This version is silky, savory, and just the right amount of hearty.

Ingredients

• 4 cups chicken broth
• 1 tablespoon soy sauce
• 1/2 teaspoon sesame oil
• 1/4 teaspoon ground ginger
• 1/4 teaspoon white pepper
• 2 large eggs, lightly beaten
• 2 green onions, thinly sliced
• 1 teaspoon cornstarch mixed with 2 teaspoons water (optional, for thickening)

Instructions

1. In a medium pot, bring the chicken broth to a boil over high heat.
2. Stir in the soy sauce, sesame oil, ground ginger, and white pepper. Reduce heat to medium-low.
3. If using, slowly pour in the cornstarch mixture while stirring, to slightly thicken the broth.
4. While stirring the broth in a circular motion, slowly drizzle in the beaten eggs to create ribbons. Cook for 1 minute.
5. Remove from heat and stir in the green onions.

The magic of this soup lies in the technique of drizzling the eggs, which creates those beautiful, silky strands that make egg drop soup so unique.

Tip: For an extra flavor boost, add a dash of rice vinegar to the broth before adding the eggs.

Egg and Tuna Salad Lettuce Wraps

Looking for a light yet satisfying meal? These Egg and Tuna Salad Lettuce Wraps are a perfect blend of creamy and crunchy, ready in just minutes.

Ingredients

• 2 large eggs
• 1 (5 oz) can tuna in water, drained
• 2 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup diced celery
• 2 tbsp diced red onion
• 4 large lettuce leaves (such as romaine or butter lettuce)

Instructions

1. Place the eggs in a small saucepan and cover with water. Bring to a boil over high heat, then cover and remove from heat. Let stand for 10 minutes. Drain and rinse under cold water, then peel and chop the eggs.
2. In a medium bowl, combine the chopped eggs, tuna, mayonnaise, Dijon mustard, salt, and black pepper. Stir until well mixed.
3. Add the diced celery and red onion to the bowl, stirring to incorporate.
4. Spoon the egg and tuna salad onto the center of each lettuce leaf. Fold the sides over the filling and roll up from the bottom to form a wrap.

The crisp lettuce wraps the creamy salad beautifully, offering a refreshing contrast in every bite. Ideal for a quick lunch or a light dinner.

Tip: For an extra crunch, sprinkle some chopped walnuts or almonds over the salad before wrapping.

Baked Eggs in Tomato Sauce with Mozzarella

Wake up to the comforting aroma of baked eggs nestled in a rich tomato sauce, topped with gooey mozzarella — a simple yet satisfying dish that’s perfect for any morning.

Ingredients

• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 can (15 oz) crushed tomatoes
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 4 large eggs
• 1/2 cup shredded mozzarella cheese
• 2 tbsp chopped fresh basil

Instructions

1. Preheat your oven to 400°F. Heat olive oil in a large oven-safe skillet over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes.
2. Stir in crushed tomatoes, sugar, salt, black pepper, and red pepper flakes. Simmer for 10 minutes until the sauce thickens slightly.
3. Make 4 small wells in the sauce with the back of a spoon. Crack an egg into each well. Sprinkle mozzarella evenly over the top.
4. Transfer the skillet to the oven and bake for 10-12 minutes, until the egg whites are set but yolks are still runny.
5. Garnish with fresh basil before serving.

The magic of this dish lies in the contrast between the creamy eggs and the tangy tomato sauce, with the melted mozzarella adding a comforting richness.

Tip: For an extra kick, drizzle with hot sauce or sprinkle with grated Parmesan before serving.

Egg and Mushroom Quiche with Whole Wheat Crust

Start your morning with a slice of this hearty Egg and Mushroom Quiche, nestled in a wholesome whole wheat crust for a satisfying bite.

Ingredients

• 1 1/4 cups whole wheat flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, chilled and diced
• 4 tablespoons ice water
• 1 tablespoon olive oil
• 1 cup sliced mushrooms
• 4 large eggs
• 1 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup shredded cheddar cheese

Instructions

1. Preheat your oven to 375°F. In a bowl, mix 1 1/4 cups whole wheat flour and 1/2 teaspoon salt. Cut in 1/2 cup unsalted butter until the mixture resembles coarse crumbs. Gradually add 4 tablespoons ice water, stirring until the dough comes together. Press into a 9-inch pie dish.
2. Heat 1 tablespoon olive oil in a pan over medium heat. Add 1 cup sliced mushrooms and sauté until soft, about 5 minutes. Spread the mushrooms over the crust.
3. In a bowl, whisk 4 large eggs, 1 cup milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Pour over the mushrooms. Sprinkle 1/2 cup shredded cheddar cheese on top.
4. Bake at 375°F for 35 minutes, or until the center is set and the top is lightly golden. Let cool for 5 minutes before slicing.

The whole wheat crust adds a nutty depth that pairs beautifully with the earthy mushrooms and creamy egg filling, making this quiche a standout dish for any brunch table.

Tip: For a flakier crust, freeze the diced butter for 10 minutes before mixing it into the flour.

Egg and Sausage Breakfast Casserole

Wake up to the comforting aromas of this Egg and Sausage Breakfast Casserole, a hearty dish that’s perfect for feeding a crowd or meal prepping for the week.

Ingredients

• 1 pound breakfast sausage
• 6 large eggs
• 2 cups whole milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 4 cups cubed day-old bread
• 1 cup shredded cheddar cheese
• 1/2 cup diced green bell pepper
• 1/2 cup diced onion

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking dish.
2. In a skillet over medium heat, cook the breakfast sausage until browned, breaking it into crumbles as it cooks. Drain excess fat.
3. In a large bowl, whisk together the eggs, milk, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder until well combined.
4. Layer the cubed bread, cooked sausage, diced green bell pepper, diced onion, and shredded cheddar cheese in the prepared baking dish.
5. Pour the egg mixture evenly over the layers, pressing down lightly to ensure the bread absorbs the liquid.
6. Bake for 45-50 minutes, until the casserole is set and the top is golden brown.

The beauty of this casserole lies in its versatility—swap in your favorite veggies or cheese to make it your own. It’s a foolproof dish that’s as satisfying as it is simple.

Tip: For an extra crispy top, broil the casserole for the last 2-3 minutes of baking.

Conclusion

We hope this roundup of 20 delicious egg recipes inspires your next lunchtime adventure! Whether you’re in the mood for something quick, healthy, or indulgent, there’s a recipe here for you. Don’t forget to try them out, share your favorites in the comments, and pin this article to your Pinterest board for easy access. Happy cooking!