Best Egg Recipes

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Eggs are nutritional powerhouses. They are an excellent source of protein, Vitamin A, potassium, B vitamins and other minerals. Though eggs had a bad reputation for high cholesterol content in the past, they do not cause measurable changes in the blood cholesterol levels of most people, and nutritionists now advise that the majority of people can eat one or two eggs per day without concern. With an average of 6 grams of protein, 70 calories and 113 mg of the critical B vitamin choline, an egg is a great way to boost your healthy diet. Eggs are also inexpensive and incredibly versatile.

If all you’ve done with eggs is scramble them, or cook them over easy, it’s time to expand your repertoire with some new recipes that feature this healthy food. There are so many ways to prepare eggs, you can serve them weekly and not repeat a recipe all year.

Egg in a Basket (1 serving)

Kids love this very simple recipe. It’s a quick, easy way to get an egg and toast on the table in the morning before school.


  • 1 slice bread
  • 1 egg
  • ½ tablespoon butter
  1. Butter both sides of the bread, then cut a 2-inch hole in the center of the slice.
  2. Heat a frying pan over medium-high heat.
  3. Place bread in pan, and let brown for 1 minute. Flip the bread and brown the other side.
  4. Break the egg into the hole in the bread. Cook for 2 minutes, or until the egg is your preferred consistency. Serve right away.

Zucchini and Eggs (4 servings)

Here’s a great way to use up all that fresh zucchini in the summer. A hearty, delicious scrambled egg recipe that will keep you full until lunch, or even makes a nice, light dinner served with crusty French bread.


  • 4 eggs, lightly beaten
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons olive oil
  • 1 zucchini, sliced ¼ inch thick
  • Garlic powder to taste
  • Salt and pepper to taste
  1. Stir eggs and Parmesan together in mixing bowl, set aside.
  2. In a large skillet, heat the olive oil, then cook the zucchini until soft and lightly browned, about 5 minutes.
  3. Sprinkle the zucchini with garlic powder, salt and pepper.
  4. Reduce heat, and pour the egg mixture over the zucchini. Cook, while stirring gently, for 3 minutes.
  5. Remove skillet from heat and keep covered for two more minutes, or until eggs are set.

Spinach and Mozzarella Frittata (6 servings)

Serve this at your next brunch or potluck, and be prepared to pass out the recipe.


  • 6 eggs
  • 2 cups fresh baby spinach
  • ¼ cup diced onion
  • ½ tablespoon olive oil
  • 1/3 cup grated Parmesan cheese
  • 2/3 cup Mozzarella, cubed
  • Salt and pepper to taste
  1. Preheat oven to 400 degrees Fahrenheit.
  2. Spray an oven-safe skillet with cooking spray, and place over medium-high heat.
  3. Add olive oil to pan, and sauté onions.
  4. When onions are browned, add spinach and cook until it wilts. Remove from heat.
  5. In large mixing bowl, whisk eggs, salt, pepper and Parmesan cheese.
  6. Pour egg mixture over spinach, and top with the mozzarella cubes.
  7. Place in preheated oven for 25 minutes, or until eggs are set.

Quiche with Sausage and Hashed Browns (8 servings)

Here’s a hearty dish that is perfect for a special breakfast or lazy, weekend lunch.


  • 9 eggs
  • 16 ounces chicken apple sausage
  • 1 (8 ounce) package refrigerated crescent roll dough
  • 1/3 cup frozen hash brown potatoes, thawed
  • 1/3 cup milk
  • 1 cup shredded cheddar cheese
  1. Preheat the oven to 375 degrees Fahrenheit. Grease a 9x9 baking dish.
  2. Cook the sausage in a large skillet until no longer pink. Slice into small pieces.
  3. Line the bottom of the greased baking dish with the crescent roll dough.
  4. Spread the hash browns over the dough, then top with the sausage.
  5. Beat eggs with milk in a mixing bowl, then pour over the sausage.
  6. Bake until egg sets, around 50 minutes. Turn off oven.
  7. Sprinkle the cheddar cheese over the eggs, then return to the oven for 5 minutes until the cheese melts.
  8. Let cool for 5 minutes, then slice and serve.

Baked Egg Rolls (Serves 6)

Sort of like an omelet, this is a good way to use up leftover chicken, ham or steak.


  • 6 eggs
  • 1 cup milk
  • ½ cup all-purpose flour
  • 1 cup shredded cheddar cheese
  • ¼ cup scallions, chopped
  • 1 cup cubed, cooked ham, chicken or beef
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  1. Preheat oven to 450 degrees Fahrenheit. Grease a 9x13 baking pan.
  2. In blender, process eggs, milk, flour, salt and pepper. Pour into baking pan.
  3. Bake in preheated oven for 15 minutes.
  4. Sprinkle the cheddar cheese, scallions and meat over the eggs.
  5. Return to oven for 5 to 10 more minutes, until eggs are set and cheese is melted.
  6. Remove from oven. Carefully loosen the edges of the eggs from the pan using a spatula or scraper. Starting from short edge of pan, carefully roll up the eggs.
  7. Place seam side down, and cut into six portions.

Ham and Feta Scrambled Eggs (2 servings)

Scrambled eggs are always good, but they can get a little boring. Liven up your breakfast staple with ham, feta and basil.


  • 4 eggs, lightly beaten
  • ½ cup diced cooked ham
  • ¼ cup crumbled feta cheese
  • 1 tablespoon dried basil
  • Salt and pepper to taste
  • 1-1/2 teaspoons butter
  1. In a mixing bowl, combine the beaten eggs with ham, feta, basil, salt and pepper.
  2. Melt butter in a large skillet. Pour in the egg mixture, and cook until firm, stirring occasionally. Serve right away with toast.

Eggs are a classic breakfast food, but there is no reason not to serve them for lunch or even a light dinner. So good in so many ways, you’ll never grow tired of the versatile egg.

Last Updated: October 21, 2012
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About Michelle Ullman Michelle Ullman has lived and gardened in Southern California since childhood. A freelance writer, she covers topics ranging from gardening to home improvement to health issues. She also has experience as a catalog copywriter and poet. Michelle has trained and worked as a respiratory therapist and surgical technologist, but prefers to spend her time gardening, and walking with her dog. Michelle holds a Bachelor's Degree from Redlands University in Business Management. 

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