As a mom, you’ve probably got a million things to juggle each morning, from getting the kids ready for school to packing lunches and managing your own day. I know it can be tough to find the time to make a healthy breakfast, but that’s where eggs come in. They’re quick, versatile, and packed with protein to keep you full and energized until lunch. Plus, they’re a great way to sneak in some veggies, which means you’re not only feeding yourself but setting a great example for your kids!
Here are 25 breakfast ideas with eggs that are perfect for busy mornings. Whether you love scrambled eggs, prefer them poached on avocado toast, or enjoy a hearty casserole, there’s something here for every mom. These recipes are not only healthy but also simple enough to fit into your hectic routine.
Why Eggs Are a Great Choice for Moms
Eggs are like the superhero of breakfast foods. They’re full of protein, which helps keep you feeling full longer, and they’re also rich in vitamins like B12, which is great for energy. If you’re chasing toddlers or heading to work, you need something that will fuel you without a lot of fuss. Plus, eggs are so versatile! You can whip up a quick scramble in just a few minutes, or prep something like egg muffins the night before for a grab-and-go breakfast.
Substitutes for Egg Breakfasts
If you or someone in your family has an egg allergy or if you’re looking to switch things up, you can try using tofu or chickpea flour for a vegan scramble. These ingredients mimic the texture of eggs while still being packed with protein. Greek yogurt and cottage cheese are also great high-protein alternatives that can be included in breakfast bowls with fruits and nuts.
25 Egg Breakfast Ideas to Make Your Mornings Easier
1. Hash Brown Egg Casserole
This is a one-dish wonder that you can make ahead of time and pop into the oven while you get the kids ready. It’s a mix of crispy hash browns, eggs, and cheese. Add some spinach or bell peppers for extra nutrition.
Substitute Tip: You can swap out the hash browns for sweet potatoes if you want something a bit healthier or need to use what you have on hand.
Ingredients
- 8 precooked frozen hash brown patties (thawing is not necessary)
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 1/2 cups diced leftover ham (about 3/4 pound)
- 2 scallions , diced
- 9 large eggs
- 1 cup whole milk
- 1/2 teaspoon salt
- 1/2 teaspoon dry ground mustard
- 1/4 teaspoon garlic powder
Instructions
- Preheat oven to 350 degrees F. Grease a 9×13 baking dish.
- Arrange frozen hash brown patties in the dish, in a single layer, and sprinkle the cheeses, ham, and scallions evenly over the top.
- In a large bowl, whisk together the eggs, milk, salt, mustard, and garlic powder; pour evenly over the ham mixture.
- Cover with foil and bake for 25 minutes. Remove foil and bake for another 20 minutes or until the edges are golden and a knife inserted in the center comes out clean.
- Allow to cool for 5-10 minutes, then cut into portions and serve.
2. Bacon & Spinach Egg Muffins
These are like mini quiches but without the crust. They’re easy to make in batches and store in the fridge for up to a week, making them perfect for meal prep. Bacon adds a little indulgence, while spinach gives you a nutrient boost.
Health Benefit: Spinach is packed with iron, which is especially important for moms to maintain energy levels.
Bacon and Spinach Egg Muffins
These bacon & spinach egg muffins are a delicious brunch or for easy breakfast meal prep. They're made with just a handful of simple, delicious ingredients, and they're Keto and Whole30 compatible!
Ingredients
- 12 large eggs
- 12 slices sugar free bacon
- 1 cup baby spinach
- ¼ cup diced onion any kind
- ¼ cup unsweetened almond milk
- 1 tsp avocado oil
- ⅓ tsp salt
- ⅓ tsp pepper
Instructions
- Preheat your oven to 375°F (190°C). While it preheats, cook the bacon in a large skillet over medium heat until it’s nice and crispy. Set it aside on a paper towel lined plate to cool.
- Dice the onion and spinach. Once the bacon is cooled enough to handle, cut it into bite-sized pieces.
- Crack the eggs into a large bowl. Add the milk, salt, and pepper. Whisk it all together until fully combined.
- Spray or drizzle a muffin tin well with oil. Add the spinach, onion, and bacon in each well, then pour the egg mixture on top, until each is filled to about 80%.
- Bake for 18-22 minutes, or until the eggs are cooked through.
3. Scrambled Eggs
Classic scrambled eggs are always a hit. Add some cheese, chopped veggies, or even leftover chicken for a quick protein-packed breakfast.
Why It’s Great for Moms: You can make these in less than 5 minutes, and you can customize them with whatever you have in the fridge. Plus, kids love them too!
Scrambled Eggs Recipe
This deliciously easy scrambled eggs recipe never goes out of style! These are fluffy, flavorful, and absolutely perfect every time.
Ingredients
- 12 large eggs
- ¼ cup heavy cream
- 1 tbsp unsalted butter
- salt and pepper, to taste
- 1 cup shredded cheese cheddar or Monterey Jack
Instructions
- Crack eggs into a large bowl.
- Add heavy cream and whisk together until smooth.
- Place butter in a skillet over low heat and let it melt. Add eggs to the skillet and slowly start cooking. Use a rubber spatula to mix eggs around in small circles while they cook.
- Cook for 2–3 minutes if you want your eggs to be more creamy and cook for 5-7 minutes a little bit longer if you want them fluffier.
- Turn the heat off and season eggs with salt, pepper and shredded cheese. Remove from the skillet once cheese is melted.
Notes
Variations:
o Greek: Add chopped spinach, feta cheese and chopped tomatoes
o Denver: Add chopped green onions, peppers and cubed ham
o Southwest: Add some diced green chiles for an amazing flavor
o Meat Lovers’: Add chopped, cooked sausage, ham and/or bacon
o Greek: Add chopped spinach, feta cheese and chopped tomatoes
o Denver: Add chopped green onions, peppers and cubed ham
o Southwest: Add some diced green chiles for an amazing flavor
o Meat Lovers’: Add chopped, cooked sausage, ham and/or bacon
4. Sausage Breakfast Casserole
This is another make-ahead dish that’s perfect for a weekend brunch or busy weekday mornings. Mix eggs with cooked sausage, cheese, and veggies, then bake until golden and bubbly.
Substitute Tip: Try turkey sausage for a lighter version or omit the sausage entirely for a vegetarian option.
Easy Sausage Breakfast Casserole (4 Ingredients!)
If you're looking for quick and easy breakfast ideas, this one will feed the entire family! Even the kids love it. This simple breakfast casserole is made with cheap and tasty ingredients that are a breeze to put together.
Ingredients
- 1 Pillsbury crescent roll tube (8oz)
- 1 pound mild breakfast sausage
- 6 eggs (blended)
- 2 heaping cups of shredded cheddar cheese
Instructions
- Preheat your oven to 350° F and grease a 9×13 baking dish.
- Brown the sausage in a skillet and remove any excess grease with a paper towel.
- Cover the bottom of your greased baking dish with the crescent dough, squishing the seams together with your fingers.
- Top the dough with an even layer of the browned sausage.
- Pour the blended eggs over top, and then sprinkle evenly with a generous amount of cheese. I use 2 heaping cups full!
- Bake for 30 minutes or until the cheese turns a nice golden brown and the eggs are cooked through.
Notes
You may be asking yourself if you should add some salt, pepper or other seasoning to this dish. Nope. Just trust me. It’s packed full of flavor.
5. Baked French Eggs
This one is for when you want to feel a little fancy but don’t have much time. Baked French eggs are similar to poached eggs but cooked in the oven. Serve with toast or a side of sautéed greens.
Health Benefit: Eggs provide choline, which supports brain health—something all moms can appreciate!
Baked French Eggs
This recipe for Baked French Eggs is the epitome of quick and easy. They’re made in a muffin pan giving you the freedom of making as many eggs as you need in one fell swoop. Oeufs cocotte is certain to become a family favorite to make!
Ingredients
- 12 large eggs or desired amount
- 8 oz grated or shredded Parmesan cheese
- ½ cup heavy cream more or less depending on how many eggs being prepared
- salt and black pepper to taste
Instructions
- Preheat the oven to 425°F. Spritz each muffin cup with butter flavored cooking spray. Crack an egg into each cup.
- Preheat the oven to 425°F. Spritz each muffin cup with butter flavored cooking spray. Crack an egg into each cup.
- Season with salt and freshly ground pepper to taste and sprinkle with 1 Tbsp of Parmesan cheese.
- Place the eggs into the oven and cook 7-8 minutes for soft, 9-10 minutes for semi-soft and 11-12 minutes for firm centers.
- Garnish with additional Parmesan cheese and serve immediately.
Notes
- You can garnish these eggs with any fresh herbs that you enjoy. Fresh chives, parsley and thyme all work well.
- Variations of Oeufs en Cocotte: Sautéed veggies such as zucchini, mushrooms and bell peppers could also be added, then crack the egg on top and bake. You could also add a hint of spice with a sprinkle of crushed red pepper flakes or a few dashes of hot sauce.
- For a nice variation, line the muffin cups with a piece of Canadian bacon, ham or a cooked sausage patty. For a vegetarian twist, a bed of spinach. Then crack the egg into the center and bake.
- You can line the wells of the muffin pan with spinach or add minced shallot, red onion, or garlic.
6. Poached Eggs on Avocado Toast
A trendy favorite, poached eggs on avocado toast are a great way to start the day with healthy fats and protein. The avocado is loaded with heart-healthy fats, while the eggs give you that much-needed protein boost.
Substitute Tip: If you don’t have avocado, hummus or ricotta cheese makes for a delicious spread on toast too.
Poached Eggs Recipe
Poached eggs are a beautiful thing. The whites are just firm enough on the outside to contain an oozy, golden yolk in a round little egg package. And with a few tips, you too can learn how to poach an egg perfectly every time.
Ingredients
- 1 large egg
- 1-2 tbsp vinegar, optional
Instructions
- Bring a large pot of water to a boil, then reduce the heat to low.
- While waiting for the water to boil, crack an egg into a small fine mesh sieve over a bowl. Swirl the egg in the sieve until all the liquidy egg whites have been removed. Then, place the egg in a ramekin.
- Stir the vinegar into the water and create a vortex. Add the egg to the middle of the vortex and cook the egg for 3 minutes.
- Remove the egg with a slotted spoon and dab it on a paper towel to remove any excess water. Serve immediately.
- Alternatively, if making the poached eggs for meal prep or ahead of time, transfer the cooked poached eggs to an ice water bath and refrigerate for a couple of days. When ready to serve, add boiling water to a bowl, then add the cold poached egg and submerge for 20-30 seconds or until warmed through. Remove the poached egg with a slotted spoon, dab dry and serve immediately.
7. Breakfast Burritos
Make a big batch of breakfast burritos on the weekend and freeze them for quick meals during the week. Fill them with scrambled eggs, beans, cheese, and veggies.
Why It’s Great for Moms: These are portable and can be eaten on the go, whether you’re driving the kids to school or heading to work.
Freezer Breakfast Burritos
Meal prep over the weekend for the best burritos during the week. Loaded with tater tots, eggs, beans and cheese, of course!!
Ingredients
- 2 cup frozen tater tots
- 2 tbsp olive oil
- 8 links breakfast sausage, casing removed
- 8 large eggs, lightly beaten
- ⅓ cup half and half*
- Kosher salt and freshly ground black pepper, to taste
- 1 can refried beans
- 8 8-inch flour tortillas
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 Roma tomatoes, diced
- ¼ cup chopped fresh cilantro leaves
Instructions
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- Cook tater tots according to package instructions; set aside.
- Heat olive oil in a large skillet over medium high heat. Add sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat, reserving 1 tablespoon in the skillet.
- Add eggs to the skillet and cook, whisking, until they just begin to set. Gently whisk in half and half; season with salt and pepper, to taste. Continue cooking until thickened and no visible liquid egg remains, about 3-5 minutes; set aside.
- Spread beans down centers of tortillas; top with tater tots, sausage, eggs, cheeses, tomatoes and cilantro. Fold in opposite sides of each tortilla, then roll up, burrito-style.* Place, seam-sides down, onto preparing baking sheet; cover.
- Place into oven and bake until heated through, about 12-15 minutes.
- Serve immediately.
Notes
*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.
*TO FREEZE: Cover each burrito tightly with plastic wrap or aluminum foil. Freeze up to 1 month. To reheat, (1) microwave for 4-6 minutes, turning halfway, or (2) bake at 400 degrees F for 30-40 minutes, or until completely cooked through.
8. Twice Baked Breakfast Potatoes
Hollow out baked potatoes and fill them with scrambled eggs, cheese, and any veggies or meats you like. These are fun to eat and packed with nutrients.
Health Benefit: Potatoes are high in potassium, which is great for keeping blood pressure in check.
Twice Baked Breakfast Potatoes
Sunny side eggs, crispy bacon and melted cheese, nestled in hollowed baked potatoes. This twice Baked Breakfast Potatoes recipe is crazy delicious!
Ingredients
- 2 medium russet potatoes, scrubbed and pricked with a fork all over
- 2 tbsp unsalted butter
- 3 tbsp heavy cream
- 4 sliced cooked thick cut bacon
- 4 medium eggs
- ½ cup shredded cheddar
- thinly sliced chives
- salt and pepper to taste
Instructions
- Preheat oven to 400˚F.
- Place potatoes directly on oven rack in the center of the oven and bake for 40 to 45 minutes or until potatoes are tender through the center.
- Remove and allow potatoes to cool for about 15 minutes.
- Slice each potato in half lengthwise and hollow each half out, scooping the potato flesh into a mixing bowl.
- Turn each potato half over and carefully slice the bottoms with a knife (making sure not to slice through the hollowed centers) so each potato is level.
- Add butter and cream to the potato and mash together until smooth. Season with salt and pepper and stir together.
- Spread 1 tablespoon of potato mixture into the bottom of each hollowed potato skin and sprinkle with 1 tablespoon cheese (you may have some remaining mashed potato left to nibble on).
- Add 1 slice of bacon to each half and top with a raw egg.
- Place potatoes onto a baking sheet and return to the oven.
- Lower oven temperature to 375˚F and bake potatoes until egg whites just set and yolks are still runny, 18 to 24 minutes.
- Top each potato with a sprinkle of the remaining cheese, season with salt and pepper and finish with sliced chives.
Notes
- To save on time, you can bake potatoes, slice them in half , scoop them out and level the bottoms ahead of time. You can also make the mashed potato filling and cook the bacon ahead of time. When ready to serve, slightly warm the mashed potato mixture, assemble, bake, and serve!
- If you don’t fancy a runny yolk, you can bake the potatoes a few minutes longer so the yolks set, or you can beat the eggs before pouring them into the skins, creating more of a quiche filling!
- Sweet Potatoes can be used instead of russet potatoes.
- Crispy, sautéed mushrooms (of any kind!) can replace the bacon for a vegetarian option.
- Any good melting cheese like Monterey Jack, gruyere or fontina can be used instead of cheddar.
- Other herbs can also be used in place or in addition to the sliced chives, such as minced thyme, minced cilantro, and chopped basil.
9. Croissant Breakfast Sandwiches
For those mornings when you want to treat yourself, these croissant sandwiches filled with eggs, cheese, and ham are pure comfort food.
Substitute Tip: Swap the croissant for a whole-grain English muffin to make it a bit healthier.
Croissant Breakfast Sandwich
Layered with scrambled eggs, ham, cheese, and Dijon, these croissant breakfast sandwiches can be made in advance and frozen for an easy weekday breakfast.
Ingredients
- 12 large eggs
- ½ cup whole milk
- 1 tsp kosher salt
- ¼ tsp freshly ground black pepper
- 1 tbsp unsalted butter
- 6 croissants, halved horizontally
- 2 tbsp Dijon mustard
- 6 slices thinly sliced deli ham (about 4 ounces)
- 1½ cup shredded sharp cheddar cheese (about 6 ounces)
Instructions
- Place the eggs in a large bowl and whisk until the whites and yolks are completely mixed and the eggs are a bit frothy. Whisk in the milk, salt, and pepper until just combined.
- Melt the butter in a large nonstick skillet over medium-low heat. Pour in the egg mixture and let sit undisturbed until the eggs just start to set around the edges, about 2 minutes. Using a rubber spatula, push the set eggs from the edges into the center. Spread the uncooked eggs back into an even layer. Repeat, pushing the set eggs from the edges into the center every 30 seconds until almost set, for a total cooking time of 6 to 8 minutes. (The top of the eggs should still be slightly wet.) Transfer the eggs to a bowl.
- To assemble the sandwiches, spread about 1 teaspoon of the mustard over the cut-side of each croissant bottom. Place a slice of ham over the bottom piece of each croissant. Top each with a heaping 1/2 cup of scrambled eggs and 1/4 cup of cheese. Place the top half of each croissant over the sandwich.
- To serve immediately: Arrange a rack in the middle of the oven and heat to 350°F. Place the sandwiches on a baking sheet. Bake until the cheese is melted, 8 to 10 minutes.Reheating: If not serving immediately, tightly wrap each sandwich with aluminum foil and store in resealable bags in the refrigerator or freezer. Reheat uncovered in a 325°F oven until warmed through, about 20 minutes if refrigerated, or about 30 minutes if frozen.
Notes
Storage: The foil-wrapped sandwiches can be stored in a resealable plastic bag in the refrigerator for up to 3 days or in the freezer for up to 3 months.
10. Mini Egg Muffins
These bite-sized egg muffins are a hit with kids and adults alike. They’re perfect for breakfast or as a mid-morning snack. Add in your favorite veggies, meats, or cheeses to make them your own.
Health Benefit: These are gluten-free and low-carb, making them ideal for moms looking to cut back on processed carbs.
Mini Sausage Egg Muffins
Filled with sausage, cheddar and onion, these delicious sausage egg muffins make a perfect breakfast to enjoy at home or on-the-go.
Ingredients
- 3 eggs large
- 2 tbsp milk
- ¼ frozen hash browns
- ⅓ cup spicy sausage
- ⅓ cup white onion chopped
- ⅓ cup shredded cheddar
- Salt & pepper to taste
- Additional cheese sausage & parsley for garnish (optional)
Instructions
- Preheat oven to 350
- Spray a mini muffin tin with cooking spray.
- Brown sausage on stovetop.1/3 cup spicy sausage
- Set sausage aside and use the grease in pan (there should only be a small amount) to saute the onions1/3 cup white onion
- Fill muffin tins evenly with hash browns. 1/4 cup frozen hash browns
- In a small bowl, combine eggs and milk. 3 eggs,2 tbsp milk
- Add sausage, onion, cheddar, salt and pepper.1/3 cup spicy sausage,1/3 cup white onion,1/3 cup shredded cheddar, Salt & pepper to taste
- Spoon over the hash browns already in muffin tins.
- Bake at 350 for 20 minutes.
- Garnish with extra cheese, sausage and chopped parsley (optional). Additional cheese
- Freeze leftovers for an easy breakfast any day of the week!
11. Egg Muffins Cups
Avoid skipping breakfast by making these egg muffin cups in a muffin tin ahead of time. Perfect breakfast meal prep idea! These egg muffin cups are easy to customize with anything from spinach, bell peppers, tomatoes, onions, cheese, fresh herbs, etc.
Egg Muffin Cups
Avoid skipping breakfast by making these egg muffin cups in a muffin tin ahead of time. Perfect breakfast meal prep idea! These egg muffin cups are easy to customize with anything from spinach, bell peppers, tomatoes, onions, cheese, fresh herbs, etc.
Ingredients
- ½ dozen eggs
- coconut oil for the muffin tin
- kale chopped
- baby spinach chopped
- tomatoes diced
- onions finely chopped
- red bell peppers finely chopped
- green peppers finely chopped
- mushrooms finely chopped
- goat cheese crumbled
- basil finely chopped
- mozzarella cheese shredded
- salt and pepper to taste (other seasonings too like oregano or garlic powder!)
- fire roasted salsa for topping the eggs!
Instructions
- Preheat oven to 350ºF. Spray a nonstick muffin tin with nonstick cooking spray or melted coconut oil. Set aside.
- Whisk the eggs in a bowl. Place 2-3 items from the list above into each tin. You can customize each muffin cup however you’d like! Pour the egg mixture on top, leaving 1/4″ from the top.
- Bake for 20 minutes, or until a toothpick comes out clean for each frittata. Remove from oven. Use a knife to go around the edges and pop out the egg cups.
- To reheat, simply place one egg muffin in the microwave for 35-45 seconds on HIGH or until warm. Enjoy!
Notes
Keep them all in an airtight container in the refrigerator or place each individual egg muffin cup in a resealable bag for an easy grab-and-go breakfast. Dispose after 6 days.
You can also freeze the cooked egg muffins, once cooled, in a resealable bag for up to 3 months.
Please note: the calories below are for 1 egg without the add-ons since the recipe allows you to DIY these egg muffins.
12. Breakfast Enchiladas
These overnight Breakfast Enchiladas are filled with eggs, cheese, and ham, then finished with your favorite Mexican toppings. It’s a super easy and delicious casserole that is made the night before and baked the next day, so meal time is a cinch!
Breakfast Enchiladas
These overnight Breakfast Enchiladas are filled with eggs, cheese, and ham, then finished with your favorite Mexican toppings. It's a super easy, delicious, and versatile casserole that is made the night before and baked the next day, so meal time is a cinch!
Ingredients
- 2 cup deli ham , chopped small
- ½ cup diced scallions
- 2½ cup shredded cheddar cheese divided
- 10 (8-inch) flour tortillas
- 1¼ cup half-and-half
- 4 large eggs
- ½ tsp salt
- ¼ tsp garlic powder
- 1 tbsp flour
- salsa, sour cream, and extra green onions or cilantro for serving
Instructions
- Coat a 9×13 inch baking dish with nonstick cooking spray.
- In a medium bowl, mix together the ham, scallions, and 2 cups of the cheese. Scoop 1/3 cup of the cheese mixture onto each tortilla; roll up and place seam side down in the baking dish.
- Whisk together the half-and-half, eggs, salt, pepper, garlic powder, and flour. Pour liquid evenly over the tortillas. Cover with foil and refrigerate overnight.
- In the morning, preheat oven to 350º F. Bake, covered with foil, for 35 minutes. Remove foil and sprinkle remaining 1/2 cup of cheese over enchiladas. Bake for 10 more minutes or until tops are golden brown and the egg mixture is set.
- Serve with salsa, sour cream, and additional green onions or cilantro.
Notes
Half-n-half – this is equal parts heavy cream and whole milk.
Does the dish have to be in the fridge overnight? The purpose of letting this dish sit overnight in the fridge is so the tortillas and filling can absorb the egg mixture. (They need at least 5 hours to soak.) Otherwise it won’t turn out right. Plus, it’s easy! Overnight casseroles are the best, no?
13. Biscuits and Gravy Casserole
Biscuits and Gravy Casserole combines fluffy biscuits, breakfast sausage, eggs, Colby cheese, and white sausage gravy into one of the most delicious casseroles ever. This is one of my and hubby’s favorite meals. Even with homemade gravy, this casserole comes together quickly and easily, making it doable for even the novice cook.
Biscuits and Gravy Breakfast Casserole
The best Biscuits and Gravy casserole made with homemade gravy, creamy eggs, biscuits, and cheese. This is always a huge hit with friends and family. Make up to 24 hours in advance for your next leisurely weekend brunch.
Ingredients
- 1 lb. ground pork sausage
- ¼ tsp red pepper flakes
- ¼ cup butter
- ¼ cup flour
- 2 cup milk
- ½ tsp salt
- ¼ tsp onion powder
- ¼¼¼ tsp fresh ground black pepper
- 1 8 count tube refrigerated biscuits like Grands
- 6 large eggs
- ¼ cup heavy cream
- 2 cup shredded Colby Jack cheese or cheddar cheese
Instructions
- Preheat oven to 350 degrees. Grease a 9×13-inch pan.
- Brown the sausage. Add the crushed red pepper to the sausage in the last few minutes of cooking. Once browned, set aside for a few minutes.
- In a heavy saucepan, melt the butter over medium-low heat. Whisk in the flour and cook for several minutes, whisking constantly. Slowly whisk in the milk, salt, onion powder, and black pepper. Simmer until thickened, whisking frequently. Add 1/2 cup of cooked sausage mixture to the gravy and stir to combine.
- Cut the biscuits into quarters and scatter them in a single layer in the bottom of the casserole dish. Top the biscuits with browned sausage and half the cheese. In a separate bowl, whisk the eggs with the cream. Pour the egg mixture over the cheese. Top with the homemade gravy and the rest of the cheese. Bake uncovered for about 30-35 minutes or until the casserole is lightly browned and puffy, and the eggs are set.
Notes
- Make the gravy up to 24 hours in advance and store it in an airtight container in the refrigerator.
- To enhance the flavor and appearance of the casserole, add about 1/2 cup of the crumbled cooked sausage to the gravy.
- If the gravy becomes too thick, add a couple of tablespoons of milk at a time to thin it out.
- Feel free to switch the cheese with Monterey Jack, Pepper Jack, or Gouda.
- The casserole is done when it is puffed up, the eggs are set, and the top is lightly browned.
14. Breakfast Strata
The essence of a breakfast strata is eggs, milk, cheese and bread. The personality comes from great fillings – choose the ones you like. Assemble the casserole the night before and pop it in the oven the next day for a great comfort food dish.
15. Scrambled Egg Toast
This Scrambled Egg Toast is so easy to make, filling, and so incredibly tasty, that it is going to make your morning better. Guaranteed.
Scrambled Egg Toast
This Scrambled Egg Toast is so easy to make, and so incredibly tasty, that it is going to make your morning better. Guaranteed.
Ingredients
- 2 slices bread (I use white, sourdough bread)
- ½ tbsp butter, plus more to butter the bread
- 2 eggs
- ⅓ cup good quality feta cheese crumbles
- chopped parsley or dill to garnish
Instructions
- Spread a thin layer of softened butter on both sides of the bread. Fry the bread over medium heat for about 2 minutes on each side, until a golden brown crust forms. Alternatively, you can use a toaster or toaster oven to toast your bread.
- Remove the bread from the frying pan and add ½ tbsp. of butter. Add the eggs and feta cheese and cook on medium-low heat, stirring often, for about 3-4 minutes, until the eggs are cooked through. (Please, note that I am not adding salt, because my feta is quite salty. You might need to add just a pinch of salt, depending on your preference).
- Divide the eggs between the bread slices and sprinkle them with freshly chopped dill or parsley.
Notes
THE BEST SCRAMBLED EGG TOAST FAQs
What kind of bread can be used for Egg Toast? Use your favorite kind! White, wheat, whole grain, rye, and pumpernickel will work in this recipe. Feeling fancy this morning? Use a croissant instead. 🙂 Where can good quality feta cheese be found? I recommend buying sheep’s feta cheese that is sold in bricks and stored in brine. I buy it from a local Bulgarian store, but good feta cheese is sold in many large supermarkets and health food stores. Just look around the cheese section or ask a store associate to help you out. You can also order feta cheese from Amazon. How can I customize this Egg Toast? If you feel adventurous this morning, place a slice of mozzarella on the bread before adding the eggs. You may also enjoy adding some chopped tomatoes or roasted peppers to the eggs. Oh! And a slice of avocado on top fits really well!
16. Turkish Eggs (Cilbir)
Turkish eggs, as well known as Cilbir, is a breakfast dish featuring herbed Turkish yogurt, spiced butter sauce, and perfectly poached eggs. Served with some crusty bread, you’ve got the perfect breakfast dish!
Turkish Eggs (Cilbir)
Easy to prepare and delicious brunch or breakfast idea. Turkish eggs or Cilbir are the perfect way to start your day.
Ingredients
- 1 cup yogurt Turkish or Greek
- A handful fresh dill
- A handful fresh mint leaves
- ½ garlic clove
- 2 eggs
- 1 tbsp vinegar
- 2 oz butter (55g)
- 1 tsp chili flakes
- ½ tsp smoked paprika
- Salt and pepper to taste
Instructions
- Finely chop the dill and mint, crush or grate the garlic clove and combine the ingredients with the yogurt. Season with salt and pepper and leave aside.
- Fill a deep pot with water and bring it to the boil. Add 1 tablespoon of vinegar and create a vortex. Crack the egg and add it to the middle of the vortex. Cook for three minutes to get the perfect egg with a runny yolk.
- Remove the egg with a slotted spoon and leave aside while you cook the next egg.
- Using a pan, melt the butter. When the butter starts to bubble add the spices. Stir until well combined and the sauce will be ready to serve.
- Spread one thick layer of the garlicky yogurt with herbs on a serving plate or small bowl.
- Add the poached eggs to the yogurt base.
- Drizzle the spiced butter and add some more fresh mint and dill and black pepper before serving.
Notes
- The garlic can overpower the rest of the ingredients, so we suggest adding just ¼ or ½ a garlic clove and adjusting later to taste. We use a microplane to grate the garlic so it’s easily incorporated with the rest of the ingredients.
- Do not add salt to the water as it will help to separate the white part of the egg and always try using fresh eggs.
- Make this recipe mild by swapping the chili for sweet paprika.
17. Creamy, Custardy Folded Eggs
How to make folded eggs — a mash-up between an omelet and a scramble, popular in Australian all-day cafes.
Folded Eggs
How to make folded eggs — a mash-up between an omelet and a scramble, popular in Australian all-day cafes.
Ingredients
- 2 large eggs
- ¼ cup heavy cream
- Kosher salt
- Freshly ground black pepper
- ½½ tbsp unsalted butter
Instructions
- Whisk the eggs, cream, a pinch of salt, and several grinds black pepper together in a medium bowl until combined.
- Melt the butter in a medium nonstick frying pan over high heat until sizzling and very hot but not browned (the butter should sizzle if you flick a bit of water into the pan).
- Pour the egg mixture into the pan — the edges should be pop and sizzle, similar to making a fried egg. Let sit, undisturbed, for 15 to 20 seconds (the eggs should be beginning to set around the edges).
- Use a rubber spatula to push the eggs around the perimeter of the pan in a circular motion, tilting the pan slightly, if needed, so that the runny eggs in the center run out to the perimeter. Repeat until most of the eggs are just set and the very center is still slightly wet looking, 20 to 30 seconds.
- Immediately transfer the eggs to a plate or piece of toast; they should slide out of the pan in one piece like an omelet. Season with salt and pepper as needed.
18. Bacon, Potato, and Egg Casserole
This easy breakfast casserole is packed with bacon, potatoes, and cheese! It can be prepared ahead of time and is a real crowd pleaser!
Bacon, Potato, and Egg Casserole
This easy breakfast casserole is packed with bacon, potatoes, and cheese! It can be prepared ahead of time and is a real crowd pleaser!
Ingredients
- 1 lb bacon, cut into 1/2-inch strips
- 1 yellow onion diced
- 1 red bell pepper seeds removed and diced
- 3 cloves garlic minced
- 12 large eggs
- 1 cup milk
- 3 cup frozen diced potatoes you don’t have to thaw or cook the potatoes
- 2 cup shredded cheddar cheese divided
- 1½ tsp salt
- ½ tsp black pepper
- 2 green onions chopped
Instructions
- Heat the oven to 350°F. Grease a 9×13 baking dish with nonstick cooking spray and set aside.
- In a large skillet, cook bacon over medium heat, stirring occasionally. Cook until it is a nice crispy brown. Remove bacon with a slotted spoon and place on a paper towel lined plate. Roughly chop the bacon and set aside.
- Add the onion and red pepper to the skillet and cook over medium heat until tender. Add the garlic and cook for 2 minutes. Set aside.
- In a large bowl, beat the eggs and whisk in the milk. Stir in the cooked vegetables, potatoes, and 1 cup of the shredded cheese. Set ¾ cup of bacon aside and stir in the rest. Season with salt and pepper.
- Pour the mixture into the prepared baking dish and top remaining cheese and green onions. Bake for 20 minutes so the eggs start to set up. Carefully add the remaining bacon to the top of the casserole. Bake for an additional 20 tot 30 minutes or until the eggs are firm and the top is slightly golden brown. Let stand for 10 minutes. Cut into squares and serve warm.
Notes
This casserole can be made in advance. Pour the mixture in the pan and refrigerate for up to 24 hours. Bake when ready to eat. You can also reheat the casserole.
19. Overnight Breakfast Enchiladas
These delicious Overnight Breakfast Enchiladas are the perfect, easy breakfast recipes that are made the night before!
Breakfast Enchiladas
Tortillas stuffed with Sausage, Eggs, Cheese and Bacon! This is the Perfect Overnight Breakfast Casserole Recipe!
Ingredients
- 1 lb sausage browned
- 2 shredded cheddar cheese
- 8 8 in flour tortillas
- 6 eggs
- 2 cup half-and-half
- 1 tbsp all-purpose flour
- ½ tsp salt
- 3 oz package Real Bacon Bits
Instructions
- Spray 13×9 in pan with cooking spray
- In a large bowl stir together browned sausage, 1 c. cheese and 1/2 of the package of bacon bits.
- Place a 1/8 of the mixture down the center of a tortilla. Roll up and place seem side down in baking dish. Repeat until all tortillas are filled.
- In another large bowl beat eggs, half and half, four and salt. Pour over the tortillas in the pan. You can cover the dish and place in the fridge overnight or baked immediately.
- When ready to bake, preheat the oven to 350 degrees. Uncover dish and sprinkle remaining 1 cup of cheese over tortillas. Sprinkle the rest of the bacon bits over cheese. Cover baking dish and bake for 35 minutes. Uncover dish and bake 10 minutes longer or until set and cheese is melted.
20. Breakfast Quesadillas
Breakfast for dinner (Brinner) is my go-to when I’m struggling to think of something to make for dinner. You can adapt these Breakfast quesadillas to use what you have in your fridge, including the type of cheese and tortillas you like. You could even add extra veggies like chopped bell peppers, mushrooms, spinach and onion.
Breakfast Quesadillas
Delicious and easy Breakfast Quesadillas made with bacon, egg and cheese. Enjoy them for breakfast, lunch or dinner!
Ingredients
- 6 slices bacon
- 6 large eggs
- salt and freshly ground black pepper to taste
- 8 ounces cheddar cheese , grated or sliced thin
- 8 large flour tortillas
Instructions
- Heat a large skillet over medium heat. Chop the bacon and add to the skillet, cooking until crisp. Remove some (but not all) of the grease.
- Crack the eggs into a bowl and add a splash of water or milk. Whisk until smooth.
- Add eggs to the skillet with the bacon and season with salt and pepper. Cook over medium heat, scrambling into small pieces, until desired doneness.
- Cover one flour tortilla with a thin layer of shredded cheese. Top with some of the scrambled eggs and bacon.
- Top with some more shredded cheese and place another flour tortilla on top.
- Carefully set the quesadilla into the pan over medium heat. Cook until the cheese begins to slightly melt and the bottom tortilla is golden brown.
- Carefully flip to the other side and cook for 1-2 more minutes. Remove to a plate.
- Slice and serve warm with salsa, sour cream and guacamole.
Notes
Add Veggies: if you’d like to add veggies to the mix, saute them after cooking the bacon. Veggies ideas include chopped onion, bell pepper, mushrooms, spinach.
Make ahead Instructions: Cook the bacon, tortillas (if using uncooked tortillas) and shred the cheese ahead of time.
Freezing Instructions: Cook the breakfast quesadillas and allow them to cool. Lay them on a baking sheet loosely covered with plastic wrap. Flash freeze them by putting the baking sheet in the freezer for 1 hour. Then transfer the quesadillas to a freezer safe bag and store for 2-3 months in the freezer. Thaw overnight in the fridge, then reheat at 350ºF for a few minutes until warmed through and cheese is melted.
Gluten-free Adaptations: use gluten-free tortillas.
21. Cheesy Bacon Egg Muffins
Low in carbs and high in protein, these cheesy egg cups with crispy bacon are SO GOOD and perfect for a keto breakfast on the go. Combine eggs, bacon, cheese, salt, pepper, and Italian seasoning together, divide into muffin cup a pop in the oven for 12 to 15 minutes and you get a delicious breakfast packed up with protein. Feel free to customize this egg muffins recipe to your taste for maximum flavor. Enjoy!
Cheesy Bacon Egg Muffins
Egg muffins are cheesy, puffy, low in carbs and high in protein. This bacon egg muffins recipe is the perfect make-ahead breakfast for on the go!
Ingredients
- 5 large eggs
- ¼ lb (125g) crisp-cooked bacon, crumble
- 1 cup grated cheddar, or any cheese you like
- Salt and fresh cracked pepper, to taste
- ½ tsp Italian seasoning
- ½ tsp crushed chili pepper flakes (optional)
Instructions
- To make the cheesy bacon egg muffins: Preheat your oven to 400°F (200°C). Grease a 6 count muffin pan with oil or non-stick cooking spray. Set aside. In a large mixing bowl, crack in eggs and whisk together with salt and black pepper.
- Stir in cooked bacon, cheddar cheese, Italian seasoning, and red chili pepper flakes (if using). Divide evenly into muffin cups filling each about 2/3 full. Top with more bacon and cheese if you like. Bake the egg muffins in preheated oven for 12-15 minutes, or until set. Allow to cool a bit and serve your cheesy bacon egg muffins immediately, or enjoy cold, or at room temp.
22. Fried Egg Grilled Cheese Sandwich
Grilled cheese sandwiches are so good, and this fried egg grilled cheese sandwich is definitely delicious! A breakfast sandwich that everyone loves. I am always thinking of different ways to make breakfast special, and this breakfast sandwich sure does the trick.
Fried Egg Grilled Cheese Sandwich
This delicious fried egg grilled cheese sandwiches are made with thick Texas toast, fried eggs, and two slices of cheese, grilled to golden perfection and a favorite breakfast sandwich recipe.
Ingredients
Instructions
- Butter one side of each piece of bread, set aside.
- In a frying pan, melt a little butter over low heat.
- Fry eggs so the yolks are cooked how you like them.
- Add salt and pepper to taste.
- Once done, remove from flame.
- In a separate frying pan, add a slice of bread, buttered side down.
- Add a slice of Colby jack cheese.
- Top with two fried eggs.
- Add a slice of pepper jack cheese on top of the eggs.
- Top with another piece of bread, buttered side up.
- Cover pan with a lid and cook until cheese is melted and bread is golden brown on both sides.
23. Classic Eggs Benedict
Don’t be intimidated! It’s really not as hard as you might think. This delicious brunch recipe does not need to only be enjoyed in restaurants. Making a delicious Classic Eggs Benedict breakfast at home is much easier than you think, especially when you whirl up the hollandaise sauce in the blender.
Eggs Benedict
Eggs Benedict with Blender Hollandaise Sauce, perfectly poached eggs, and savory ham is easy to make at home for your family or when feeding a crowd.
Ingredients
Blender Hollandaise Sauce:
- 3 very large egg yolks or 4 small yolks
- ¼ tsp dijon mustard
- 1 tbsp lemon juice or more if you like it more lemony
- ½ tsp hot pepper sauce like Tobasco
- ½ cup unsalted butter
- kosher salt to taste
Eggs Benedict:
- 8 poached eggs
- 8 English muffins split
- 8 ounces Canadian Bacon sliced or shaved
Instructions
- Preheat oven to 200 degrees F. Lightly toast English muffins. Arrange on baking sheet. Top with equal portions of Canadian bacon. Allow to stay warm in oven.
- Prepare poached eggs. If you are not able to make all 8 at the same time, do not worry. As the eggs finish, place each egg on top of the English muffin and Canadian bacon stack in the oven to stay warm.
- To make the hollandaise, add the egg yolks, dijon, lemon juice, and hot pepper sauce to the blender. Blend for only 5 seconds to combine.
- In a sauce pan over the stove or in a glass dish in the microwave, melt the butter until it is hot and bubbly. While the blender is running on low speed, pour in the hot butter in a thick steady stream. The hollandaise will thicken immediately. Do not over blend, otherwise your sauce will over thicken. As soon as all the butter is in, the sauce should be done. Add salt, if desired.
- Spoon equal portions of hollandaise over each egg. Garnish with minced chives or freshly ground pepper. Serve immediately.
24. Crescent Breakfast Tart
As pretty as it is delicious!
Crescent Breakfast Tart
These are easy to put together, and it will disappear before your eyes within seconds.
Ingredients
- 1 can crescent dough
- 6 eggs
- ⅔ cup white cheddar
- 4 slices cooked bacon
- kosher salt
- Freshly ground black pepper
- 1 tbsp Chopped chives, for garnish
Instructions
- Preheat oven to 400° and line a medium baking sheet with parchment paper. Place crescent dough on baking sheet and pinch seams together.
- Fold edges of dough in to create a crust. Crack eggs onto crescent dough and sprinkle with cheese. Place bacon on top and season all over with salt and pepper.
- Carefully transfer baking sheet to oven and bake until crust is golden and egg whites are set, 10 to 15 minutes.
- Garnish with chives. Slice into squares and serve warm.
25. Pizza Egglets (a.k.a. breakfast pizzas)
These pizza egglets (a.k.a. breakfast pizzas) are transportable and an easy breakfast options for the entire family! Made with cheese, fresh herbs, and pepperoni!
Pizza Egglets
A convenient, on-the-go breakfast option the whole family will love! They're packed with cheese, fresh herbs, and pepperoni for a flavorful start to your day.
Ingredients
- 7 eggs
- 1 tbsp whole milk
- ½ cup shredded mozzarella cheese
- 18-20 slices turkey pepperoni, whole
- 2 tbsp chopped fresh basil
Instructions
- Crack eggs into a medium mixing bowl, then whisk in the milk. Beat the mixture until the egg yolks are just blended.
- In a 10-inch non-stick skillet over medium heat (around 250°F), place 3 circular rings (or crumpets molds) in the skillet. *You can coat the inside of the rings with cooking spray, if you prefer but it is not necessary.
- Ladle 2 spoonfuls of the mixture into each ring, or until each of the rings are about half full. Add 2 tablespoons of cheese, and 3 – 4 slices of pepperoni on top of each one. Cook for 3 minutes. Then, cover with a lid and cook a further 3 -5 minutes, or until then eggs have cooked through.
- Use a knife or silicone spatula to remove the pizzas from the rings by running the knife along the inside edge of the rings. Enjoy!
Eggs Are a Mom’s Best Friend
There you have it—25 breakfast ideas that are quick, healthy, and perfect for busy mornings. As a mom, it’s easy to skip breakfast or grab something less healthy, but with these egg-based meals, you can start your day right and keep yourself fueled until lunchtime. Plus, they’re all super customizable based on what’s in your fridge or pantry. So, whether you’re looking for a simple scrambled egg or a hearty casserole, these recipes have you covered!
Which recipe are you most excited to try? Let me know in the comments! And don’t forget to share this with other busy moms who could use some breakfast inspiration!
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