32 Healthy Egg Breakfast Recipes to Make This Morning
Breakfast isn't complete without eggs. Here are some of our favorite healthy egg breakfast recipes!
Everyone has an opinion on how to cook an egg. Wonder no more, egg lovers! Here’s the right way to prepare this powerhouse protein. Filled with easy step-by-step instructions, this guide shows you how to cook eggs five ways: hard-cooked, poached, scrambled, over easy, and in an omelet.
When you’re short on time and scrambling to get a meal on the table, this recipe is “eggs-actly” what you need. There’s a short ingredient list, and cooking is kept to a minimum. Plus, with green pepper and tomato, it’s colorful. —Taste of Home Test Kitchen
Hash browns make a fabulous crust for these individual egg quiches. They look fancy but are actually easy to make. They’ve been a hit at holiday brunches and other special occasions.—Kate Meyer, Brentwood, Tennessee
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
Growing up, I bonded with my dad over chorizo and eggs. My fresh approach combines them with grits and black beans. Add a spoonful of pico de gallo for extra pop. —Jenn Tidwell, Fair Oaks, California
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
It’s a challenge to be creative with breakfast every morning, and I like to come up with fun foods the kids will love. This is a great recipe for the kids to join in and help make for breakfast. You can also make and freeze it before you add the eggs, then finish baking another day. —Melissa Pelkey Hass, Waleska, Georgia
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
I adapted this recipe from a dish I had in Napa Valley. I decided to add toasted bread crumbs as a garnish. The result was a breakfast option that everyone loves.—Jennifer Tidwell, Fair Oaks, California.
I came up with this recipe on a snowy day by using what I had in the fridge. Yukon Gold potatoes give this frittata a comforting bottom crust. —Katherine Hansen, Brunswick, Maine
A fun and surprisingly hearty breakfast dish packed with flavor and richness. —Sara Morris, Laguna Beach, California
What’s a frittata? Why it’s a delicious dish that’s great for brunches and last-minute get togethers—and you can stuff it with just about any ingredients you have in the fridge! Though I have received rave reviews on many combinations, my favorite is onion, red pepper, mushroom and crab.
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
Even folks who don’t care for eggs will like this dish. The great taste of potatoes, onions and garlic come through. —Edie DeSpain, Logan, Utah
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
When we have houseguests, we make broccoli and cheese strata the night before so we can relax and visit while it bubbles in the oven. —Gale Lalmond, Deering, New Hampshire
I try to incorporate nutritious sweet potatoes in my meals as often as possible, especially with breakfast. This recipe originated with the purpose of feeding my family a healthy, hearty breakfast…and it worked! —Jeanne Larson, Mission Viejo, California
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
Chunks of tender chicken add heartiness to this appealing brunch casserole. This was my son’s favorite hot lunch meal from high school. —DeLee Jochum, Dubuque, Iowa
I love this recipe—it’s not your typical breakfast, but it has all the right elements: easy, healthy and fast. Turn your favorite omelet ingredients into a morning salad! —Pauline Custer, Duluth, Minnesota
I created this frittata recipe one day to use up some fresh yellow squash, zucchini and tomato. It’s so easy to make because you don’t have to fuss with a crust. Give it different twist by trying it with whatever veggies you have on hand. —Catherine Michel, St. Peters, Missouri
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
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
When I first began making this dish for breakfast I served it with fried eggs on top. Now I sometimes make it for supper and serve it without eggs. It’s great when I want a dish I can make quickly, with minimal cleanup.—Nancy Murphy, Mount Dora, Florida
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.