Eggs are packed with protein, economical, and easy to prepare. From scrambled and fried to baked and beyond, they’re perfect for breakfast, lunch, brunch, dinner, or snack.
Fluffy Scrambled Eggs
No doubt about it, eggs add nutritional value to a meal, no matter what time of day you choose to eat them. Start your morning with a Fluffy Scrambled Eggs recipe, using this fool-proof method from the test kitchen at Taste of Home. The simple combo of eggs, milk, and cheese is as easy to make as it is delicious to eat.
Egg in a Hole
This Egg in a Hole recipe is a super-fun way for anyone to enjoy an egg at breakfast, especially kids. For a low-carb version, substitute a bell pepper ring for the bread and you’ll be getting some vitamin C, as well. This is also why bell peppers make a great post-workout snack.
Ham & Egg Muffins
Need a great grab-and-go breakfast? Everyone in the house will flip for these savory mini Ham & Egg Muffins, filled with delicious cheddar cheese. The ham and bacon can be swapped out for Meatless Mondays, and you’ll be getting extra fiber and micronutrients.
Puerto Rican Omelet
Chelsey Amer, RD, a New York City-based dietitian says this Puerto Rican Omelet was inspired by her trip to the tropical island. “It’s a must try if you’re looking to spice up your breakfast,” Amer says. Bonus: You’ll get a potassium boost from the plantains, a delicious Puerto Rican staple.
Yes, hard-boiled eggs can be pickled in glass jars. This German-Style Pickled Eggs recipe can take up to a week, but the taste is worth the wait.
Fajita Egg Stuffed Pitas
The dynamic duo of protein and veggies at breakfast is a great way to fuel your morning—but it’s hearty enough to serve as a light dinner entree. This recipe for Fajita Egg-Stuffed Pitas from Sarah Pflugradt, RDN, at Salubrious RD is low in calories and can be paired with fresh fruit or a salad.
Shakshuka is a classic Israeli breakfast dish that’s packed with vegetables—and flavor. The savory profile makes it appropriate any time of the day. This Mediterranean Shakshuka recipe by culinary nutrition expert Jessica Fishman Levinson, RDN, is an easy (and delicious) way to make your diet more Mediterranean.
This Eggnog recipe is light, as it calls for milk instead of heavy cream and omits the booze, making it one of the healthier indulgences one might have at the holidays. But you can make eggnog any time. Discover more tasty holiday drinks that you can make without booze.
The Perfect Boiled Egg
Do you struggle to arrive at the perfect cooking time for boiled eggs? Abbie Gellman, RD, has it down to a science. Place eggs in a pot or saucepan in a single layer. Add cold water to cover eggs with one to two inches of water. Place over high heat uncovered until water is just boiling. Boiling time varies depending on the type of boiled eggs you’re making:
- 15 minutes: very firm, hard-boiled
- 10 minutes: creamy but firm yolk, hard-boiled
- 6 minutes: custardy yolk, medium-boiled
- 4 minutes: slightly runny yolk, soft-boiled
Drain hot water immediately after the timer goes off, then submerge eggs in cold running water.
Peel and eat immediately, use in a recipe, or refrigerate. Hard-boiled eggs can be tossed into salads or used in a variety of dishes, including egg salad and deviled eggs. Hard-boiled eggs can be refrigerated for up to 5 days; soft- and medium-boiled eggs for 2 to 3 days.
Veggie Lovers Crustless Quiche
This Veggie Lovers Crustless Quiche recipe from Emily Kyle, RDN, is a quick and easy way to ensure that you have a healthy meal ready to reheat and serve in the morning. Premade meals are one way to avoid some of the possible consequences of skipping breakfast.
Curry Egg Salad
Eggs are an economical protein-rich food. This Curry Egg Salad recipe from Judy Barbe, RDN, author of Your 6-Week Guide to Live Best , features a yogurt-based dressing that kicks the protein up another notch