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Photo:Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla Montiel

Blistered Cherry Tomato Toast with a Fried Egg on a plate with a small dish of crushed red pepper to the side

Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla Montiel

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.

01of 20Breakfast Stuffed PeppersPhotographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla MontielKick-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.View Recipe

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Breakfast Stuffed Peppers

a recipe photo of the Breakfast Stuffed Peppers

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.

View Recipe

02of 20Cauliflower Steaks with Poached Eggs & Pesto HollandaisePhotographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla MontielThis weekend-worthy dish features cauliflower “steaks” flavored with Italian seasoning and topped with sautéed kale, a poached egg and pesto-flavored hollandaise.View Recipe

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Cauliflower Steaks with Poached Eggs & Pesto Hollandaise

a recipe photo of the Cauliflower Steaks with Poached Eggs & Pesto Hollandaise

This weekend-worthy dish features cauliflower “steaks” flavored with Italian seasoning and topped with sautéed kale, a poached egg and pesto-flavored hollandaise.

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Huevos Divorciados (Divorced Eggs)

Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian Hensarling

Huevos Divorciados on a plate with a bowl of refried black beans to the side.

04of 20Blistered Cherry Tomato & Fried Egg ToastPhotographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla MontielThis 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.View Recipe

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Blistered Cherry Tomato & Fried Egg Toast

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.

05of 20Spinach & Feta Mug Scrambled EggsPhotographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla MontielWhip 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.View Recipe

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Spinach & Feta Mug Scrambled Eggs

a recipe photo of the Spinach & Feta Mug Scrambled Eggs

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.

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Pesto Breakfast Sandwich

Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Emily Nabors Hall

a recipe photo of the Green Breakfast Sandwich with Pesto

07of 20Sausage, Spinach & Mushroom Egg BitesPhotographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla MontielThese 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.View Recipe

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Sausage, Spinach & Mushroom Egg Bites

a recipe photo of the Sausage, Spinach & Mushroom Egg Bites

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.

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Avocado Toast with Jammy Eggs

a recipe photo of the Jammy Egg & Avocado Toast

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.

09of 20Feta, Egg & Spinach Breakfast TacoPhotographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Gabriel GrecoIt 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.View Recipe

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Feta, Egg & Spinach Breakfast Taco

Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Gabriel Greco

a recipe photo of the Feta, Egg & Spinach Breakfast Taco

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.

10of 20Ham & Spinach QuichePhotographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Phoebe HauserThis 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.View Recipe

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Ham & Spinach Quiche

Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Phoebe Hauser

a recipe photo of the Ham & Spinach Quiche

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.

11of 20Bacon, Cheddar & Spinach StrataPhotographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell RoysterThis 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.View Recipe

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Bacon, Cheddar & Spinach Strata

Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell Royster

a recipe photo of the Bacon, Cheddar & Spinach Strata

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.

12of 20Spinach, Feta & Artichoke Tater Tot CasserolePhotographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia PurcellThis 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.View Recipe

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Spinach, Feta & Artichoke Tater Tot Casserole

Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell

a recipe photo of the Spinach, Feta & Artichoke Tater Tot Casserole

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.

13of 20Crustless Caprese QuichePhotographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia PurcellThis 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.View Recipe

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Crustless Caprese Quiche

a recipe photo of the Crustless Caprese Quiche

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.

14of 20Spinach, Feta & Sausage GalettePhotographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia PurcellThis 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.View Recipe

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Spinach, Feta & Sausage Galette

a recipe photo of the Spinach, Feta & Sausage Galette

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.

15of 20Spinach-Artichoke Egg in a Bagel HolePhotographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia PursellThis 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!).View Recipe

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Spinach-Artichoke Egg in a Bagel Hole

Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Pursell

a photo of the Spinach-Artichoke Egg in a Bagel Hole

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!).

16of 20Baked Zucchini, Feta & Egg TortillaPhotographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh HoggleBreak 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.View Recipe

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Baked Zucchini, Feta & Egg Tortilla

Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle

a recipe photo of the Baked Zucchini, Feta & Egg Tortilla

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.

17of 20Scrambled Eggs with Spinach, Feta & PitaPhotographer: Brie Goldman, Food Stylist: Lauren McAnelly, Prop Stylist: Gabriel GrecoThis 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.View Recipe

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Scrambled Eggs with Spinach, Feta & Pita

Photographer: Brie Goldman, Food Stylist: Lauren McAnelly, Prop Stylist: Gabriel Greco

a recipe photo of the Scrambled Eggs with Spinach, Feta & Pita

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.

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Sun-Dried Tomato & Feta Egg Bites

a recipe photo of the Sun-Dried Tomato & Feta Egg Bites

19of 20Bacon & Brussels Sprouts QuichePhotographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Julia BaylessThis 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.View Recipe

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Bacon & Brussels Sprouts Quiche

Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Julia Bayless

Overhead photo of Bacon & Brussels Sprouts Quiche

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.

20of 20Diner-Style Scrambled EggsJennifer CauseyThese 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.View Recipe

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Diner-Style Scrambled Eggs

Jennifer Causey

Diner-Style Scrambled Eggs recipe on a white plate for serving

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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