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Caroline StankoUpdated: Feb. 18, 2024
Get ready for a delicious meal that is packed with protein, vitamins and minerals with these healthy egg recipes.
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Serve these patties at any time of day. The recipe features protein, grains and vegetables all in one dish. It’s also an amazing way to use leftover rice. —Megumi Garcia, Milwaukee, Wisconsin
Basil Vegetable Strata
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I've been cooking this strata for years, and my family just can't get enough! Fresh basil gives the healthy brunch dish an added flavor boost. —Jean Ecos, Hartland, Wisconsin.
Curry Scramble
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I have eggs every morning, and this is a delightful change from the classic scrambled egg meal. I like to add sliced peppers on top if I have them on hand. —Valerie Belley, St. Louis, Missouri
Poached Egg Buddha Bowls
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I love cooking for my husband and this is the first dish of the year that we enjoy out in our back yard. I often include fresh peas and cherry tomatoes, halved. —Amy McDonough, Carlton, Oregon
Sausage-Egg Burritos
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My husband and I try to eat healthy, but finding new meals for breakfast is a challenge. By adding tomatoes, spinach and garlic to traditional eggs and egg whites, we can have a dish that is both light and satisfying.—Wendy G. Ball, Battle Creek, Michigan.
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This is one of my favorite comfort foods for breakfast or even a quick dinner. I like to make it with lime salsa. But if you're looking for something with more kick, use hot salsa or add some chipotle pepper. —Aysha Schurman, Ammon, Idaho
Full Garden Frittata
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I was cooking for a health-conscious friend and wanted to serve a frittata. To brighten it up, I added leftover bruschetta topping and fresh mozzarella. Now that's breakfast. It's become a favorite among my friends and family, and a staple in my recipe book. —Melissa Rosenthal, Vista, California
Asparagus Omelet Tortilla Wrap
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Since this omelet is packed with whole grains, veggies and protein, all I have to do is add a side of fresh fruit for a healthy breakfast before work. Instead of asparagus, sometimes I make this with fresh spinach. —Bonita Suter, Lawrence, Michigan
Greek Breakfast Casserole
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This is a great dish for a Sunday brunch, or you can cut it into six pieces and freeze it to have as a quick and easy breakfast any day of the week. I also like to make it with broccoli, carrots, green onions, Canadian bacon and sharp cheddar cheese; the variations are nearly endless! —Lauri Knox, Pine, Colorado
Southwest Tortilla Scramble
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Here’s my version of a deconstructed breakfast burrito that’s actually good for you. Go for hefty corn tortillas in this recipe. Flour ones can get lost in the scramble. —Christine Schenher, Exeter, California
Sweet Potato and Egg Skillet
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I try to incorporate nutritious sweet potatoes in meals as often as possible, especially with breakfast. I came up with this recipe to feed my family a healthy, hearty breakfast—and it worked! —Jeanne Larson, Rancho Santa Margarita, California
Royal Broccoli Souffle
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Talk about impressive! This side dish never fails to impress even the toughest of critics--my family. —Linda Evancoe-Coble, Leola, Pennsylvania
Greek Veggie Omelet
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This is a family favorite in my house. It's very quick and satisfying and not to mention, yummy! —Sharon Mannix, Windsor, New York
Eggs in Purgatory
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Tomatoes and red pepper flakes add the zing in these saucy eggs. Serve them with crusty bread or sauteed polenta rounds. —Nick Iverson, Milwaukee, Wisconsin
Italian Cloud Eggs
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Drop egg yolks on nests of whipped Italian-seasoned egg whites, then bake in a cast-iron skillet. Dreamy!—Matthew Hass, Franklin, Wisconsin
Fiesta Time Omelet
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I created this dish when I needed to use up some black olives and jalapenos. With the abundant filling, two of these large omelets can feed four people if served with side dishes.—Jennine Victory, Bee Branch, Arkansas.
Southwest Breakfast Wraps
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I always thought eating healthy wouldn't be as enjoyable as eating whatever I wanted. This recipe proved me wrong; healthy ingredients taste wonderful and are just as mouthwatering without the extra calories. —Nicole Hackley, Culbertson, Montana
Denver Omelet Salad
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I love this recipe. It may not be your typical breakfast, but it has all the right elements. Plus, it’s easy, healthy and fast. Just turn your favorite omelet ingredients into a morning salad! —Pauline Custer, Duluth, Minnesota
Shakshuka
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Shakshuka is a dish of poached eggs with tomatoes, onion and cumin. I learned about it while traveling, and it's been my favorite way to eat eggs since. —Ezra Weeks, Calgary, Alberta
Italian Sausage Breakfast Wraps
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My husband leaves for work at 4 a.m., and I want him to have a healthy breakfast to start the day. I usually make half a dozen of these on Sunday and keep them in the fridge so he can grab one and go. —Dauna Harwood, Union, Michigan
Makeover Deviled Eggs
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This updated version of a classic appetizer uses only half the egg yolks of the original recipe and calls for soft bread crumbs to help firm up the filling. We replaced the mayo with fat-free mayonnaise and reduced-fat sour cream. —Taste of Home Test Kitchen
Sunday Brunch Egg Casserole
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My favorite brunch dish got a makeover with egg substitute and lower-fat cheese. The lightened-up version still tastes delicious, but it won't weigh you down. —Alice Hofmann, Sussex, Wisconsin
Slow-Cooker Frittata Provencal
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This recipe means that a delectable dinner is ready when I walk in the door from work. The meatless slow-cooker meal also makes an elegant brunch for lazy weekend mornings. —Connie Eaton, Pittsburgh, Pennsylvania
Veggie Nicoise Salad
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More and more people in my workplace are becoming vegetarians. When we cook or eat together, the focus is on fresh produce. This salad combines some of our favorite ingredients in one dish—and with the hard-boiled eggs and kidney beans, it delivers enough protein to satisfy those who are skeptical of vegetarian fare. —Elizabeth Kelley, Chicago, Illinois
Asparagus-Mushroom Frittata
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My Sicilian Aunt Paulina inspired this fluffy frittata. I remember visiting her garden, picking fresh veggies and watching her cook. Her wild asparagus frittata was my favorite. —Cindy Esposito, Bloomfield, New Jersey
Calico Scrambled Eggs
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When you're short on time and scrambling to get a meal on the table, this recipe is just what you need. There's a short ingredient list, cooking is kept to a minimum. and the green pepper and tomato makes it colorful. —Taste of Home Test Kitchen
Hash Brown Nests with Portobellos and Eggs
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Hash browns make a fabulous crust for these individual egg quiches. They look fancy yet they're easy to make. They've been a hit at holiday brunches and other special occasions.—Kate Meyer, Brentwood, Tennessee
Stir-Fry Rice Bowl
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My meatless version of Korean bibimbap is tasty, pretty and easy to tweak for different spice levels. —Devon Delaney, Westport, Connecticut
Classic Cobb Salad
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Making this ham cobb salad is a lot like putting in a garden. I plant everything in nice, neat sections, just as I do with seedlings. —Patricia Kile, Elizabethtown, Pennsylvania
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My Italian mother-in-law taught me to make this omelet years ago—she would make it for breakfast, lunch or dinner and eat it on Italian bread. This is one of my favorite ways to use up leftover broccoli. —Mary Licata, Pembroke Pines, Florida
Spinach-Mushroom Scrambled Eggs
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My husband and I had breakfast at a hotel and enjoyed an amazing mushroom and egg dish. As soon as I got home, I made my own rendition. —Rachelle McCalla, Batesville, Arkansas
Rustic Vegetable Frittata
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I love that this veggie-loaded frittata combines seriously nutritious ingredients into a filling dish I can serve as breakfast, lunch or dinner—and is still delicious even as leftovers! —Deborah Jamison, Austin, Texas
Twisted Eggs Benedict Salad
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Salad for breakfast? Absolutely. You can prep everything except the dressing and chill it overnight. In the morning, dress the salad and poach the eggs. —Noelle Myers, Grand Forks, North Dakota
Feta Scrambled Egg Wraps
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My daughter jokes that I am so predictable when it comes to dining out. I always order chicken souvlaki. So I thought, why not incorporate my favorite Greek dish into a breakfast wrap? It's healthy, tasty and easy to make.—Mary Jo Kempf, West Seneca, New York
BLT Quinoa Bowls
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I absolutely love a BLT with sliced avocado and an egg. Recently, I've been trying out grain bowls, and I thought the flavors of my favorite sandwich would work really well. My family agreed! —Elisabeth Larsen, Pleasant Grove, Utah
Colorful Broccoli Cheddar Casserole
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When we have houseguests, we make broccoli and cheese strata the night before so in the morning we can relax and visit while it bubbles in the oven. —Gale Lalmond, Deering, New Hampshire
Southwest Hash with Adobo-Lime Crema
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Adobo sauce adds so much extra flavor that you won't even miss the smaller amounts of butter and egg yolks in this smoky hash. Here's a tip: Add a splash of white vinegar to the poaching water right before you drop in the eggs. It helps keep them from separating as they cook. —Brooke Keller, Lexington, Kentucky
Creamy Scallop Crepes
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These savory crepes feel so elegant for the holidays. I like to add a fourth teaspoon of fresh dill weed to the crepe batter before refrigerating. —Doreen Kelly, Hatboro, Pennsylvania
What's in the Fridge Frittata
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Great for a last-minute breakfast, brunch or lunch, this special frittata has a combination of crab and Swiss cheese that my guests rave about. I also like to use sausage and cheddar cheese with asparagus. —Deborah Posey, Virginia Beach, Virginia
French Omelet
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This cheesy omelet is modeled after the one I tasted and loved in a local restaurant. Mine is so hearty and rich tasting that no one will guess it's lower in fat. —Bernice Morris, Marshfield, Missouri
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As a busy working mom, my breakfast needs to require minimal prep. I often combine the egg mixture beforehand and refrigerate it overnight. Then all I have to do in the morning is heat up my skillet. My favorite part is the goat cheese filling, which gets nice and creamy from the heat of the omelet. —Lynne Dieterle, Rochester Hills, Michigan
New Mexico Green Chile Breakfast Burritos
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Back when I lived in the Southwest, we wrapped everything up in a tortilla. Breakfast burritos in every possible combination are very popular in New Mexico. —Angela Spengler, Tampa, Florida
Frittata Florentine
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My family is all about brunchy meals like this gorgeous Italian omelet. Lucky for us, it’s loaded with ingredients we tend to have at the ready. —Jenny Flake, Newport Beach, California
Smoked Salmon Quiche
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My son fishes for salmon on the Kenai River in Alaska and smokes much of what he catches. My mother passed this recipe on to me to help me find new ways to cook with salmon. Regular salmon also works in this quiche, but the smoked flavor can't be beat! —Rose Marie Cherven, Anchorage, Alaska
Sausage and Egg Grits
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I always mix my sausage, grits and eggs together so I thought it would be great to make a casserole that did the same. It’s loaded with downhome flavor without using any butter! —Jeannine Quiller, Raleigh, North Carolina
Open-Faced Egg Sandwiches
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I always experiment with different herbs on my eggs, since I eat them every morning. This one became one of my favorites! —Valerie Belley, St. Louis, Missouri
Colorful Pepper Frittata
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Our taste testers loved this fluffy breakfast packed with three kinds of bright sweet peppers and minced fresh basil. It’s filling and tasty, full of fresh flavors to start the day. —Jessie Apfe, Berkeley, California
Potato-Cheddar Frittata
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I like to serve this hearty fritatta with toasted rustic bread. If you have leftover mashed potatoes, throw them in instead of the pre-packaged ones. —Donna Marie Ryan, Topsfield, Massachusetts
Ultimate Breakfast Burritos
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I recently started eating healthier foods, and this is one of my favorite items for breakfast. The peppery eggs and crunchy veggies are sure to wake you up.—Pamela Shank, Parkersburg, West Virginia
Calico Pepper Frittata
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For a dish that fits any meal, you can’t beat the frittata. We add red and green peppers and use the stovetop instead of the oven. —Loretta Kelcinski, Kunkletown, Pennsylvania
Garden Veggie Egg Bake
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Looking for a healthy day-starter? Children will actually enjoy eating their veggies when they’re baked into this cheesy, nutrition-packed egg dish. —JoAnne Wilson, Roselle Park, New Jersey
Originally Published: November 30, 2018
Caroline Stanko
Caroline has been with Taste of Home for the past seven years, working in both print and digital. After starting as an intern for the magazine and special interest publication teams, Caroline was hired as the third-ever digital editor for Taste of Home. Since then, she has researched, written and edited content on just about every topic the site covers, including cooking techniques, buzzy food news, gift guides and many, many recipe collections. Caroline also acts as the editorial lead for video, working with the Test Kitchen, videographers and social media team to produce videos from start to finish.When she’s not tip-tapping on a keyboard, Caroline is probably mixing up a killer co*cktail, reading a dog-eared library book or cooking up a multi-course feast (sometimes all at once). Though she technically lives in Milwaukee, there is a 50/50 chance Caroline is in Chicago or southwest Michigan visiting her close-knit family.