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Here are all the best egg recipes for breakfast, lunch and dinner! Whether it’s a scramble, frittata, or tacos, there’s something for everyone.

Egg breakfast scramble
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Looking for egg recipes? You’re in luck. Because eggs work as an easy meal any time of the day. That’s right: you can whip up a scramble or omelette for breakfast, or opt for egg tacos or shakshuka for dinner. Make up a batch of boiled eggs for easy lunches throughout the week, or whip up a 5-minute breakfast sandwich anytime you need a snack. Yes, there’s really no time of the day that an egg doesn’t shine!

Here are all the best egg recipes for any meal of the day. There are quick meals for when you’re starved, and fancier recipes you’d serve for guests. The common denominator in them all? They’re flavor packed and absolutely delicious. Looking for a specific meal? Go to Top 10 Egg Recipes for Breakfast or Egg Recipes for Dinner.

And now…egg recipes for breakfast, lunch and dinner!

Egg nutrition

Are eggs healthy? There’s been some contention over the years. But here’s what research says now:

  • Eggs are some of the most nutritious foods on the planet. One egg has 75 calories7 grams of protein, and lots of nutrients. (source)
  • Recent research has found that eggs can increase the good cholesterol the body needs.
  • Eggs are an affordable and easy-to-eat source of high quality protein.
  • They’re also especially helpful for vegetarian diets as a natural source of B12.
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Egg breakfast scramble

25 Best Egg Recipes: Skillet Scramble & More!

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  • Author: Sonja Overhiser
  • Prep Time: 8 minutes
  • Cook Time: 7 minutes
  • Total Time: 15 minutes
  • Yield: 2 1x


Looking for egg recipes? This breakfast scramble has loads of colorful veggies to start the day right!


  • 2 tablespoons olive oil
  • 1/2 red onion
  • 1 red bell pepper (or 1/2 red and 1/2 orange)
  • 4 cups baby kale or spinach
  • 1 tablespoon chopped chives or other fresh herbs
  • 4 eggs or this Tofu Scramble
  • ¼ cup shredded Colby cheese or crumbled goat cheese (optional)
  • ¼ teaspoon kosher salt
  • Fresh ground black pepper
  • Avocado slices, for serving


  1. Prep the vegetables: Thinly slice the red onion. Large dice the bell pepper.
  2. Prep the eggs: In a medium bowl, crack the eggs and whisk them together until well-beaten. Stir in the shredded cheese, fresh herbs, kosher salt, and plenty of fresh ground pepper. 
  3. Cook the vegetables: Heat the olive oil over medium high heat. When hot, add the onion and peppers. Cook 3 to 4 minutes until tender and just starting to brown, stirring occasionally. Reduce heat to low. Add a pinch of salt and the baby greens. Cook for 30 seconds until wilted. Remove and set aside.
  4. Cook the eggs: Keep heat on low. Pour in the eggs. Cook for 20 to 30 seconds. When the eggs just start to set, use a flat spatula to scrape sections of eggs, gently stirring constantly until cooked but still soft, about 1 minute.
  5. Add the vegetables and serve: Add the veggies back to the pan with the eggs or tofu. Stir for a few seconds until combined and warmed. Serve immediately.
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Breakfast
  • Diet: Vegetarian

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes for memorable kitchen moments! Our recipes are made by two real people and work every time.

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