12 Easy Egg Breakfast Recipes for Busy Mornings
Eggs are the reason I actually eat breakfast most days. They are cheap, they cook in minutes, and they keep me full until lunch. For a long time I only made plain scrambled eggs, but over the years I built up a list of egg breakfast recipes that never get boring. Some take 5 minutes, and some you can make on Sunday and eat all week.
Quick answer: The easiest egg breakfast recipes are soft scrambled eggs, jammy boiled eggs, a veggie omelet, fried eggs on avocado toast, and make ahead egg muffins. For busy weekdays, egg muffins and freezer breakfast burritos are the best because you can cook them once and reheat them in under 2 minutes.
Below are my 12 favorite egg breakfast ideas, from quick weekday meals to slow weekend brunches.
Quick Egg Breakfasts (10 Minutes or Less)
1. Soft and Creamy Scrambled Eggs
The trick to creamy scrambled eggs is low heat and patience.
- 3 eggs
- 1 tbsp butter
- 1 tbsp milk or cream (optional)
- Salt, pepper and chopped chives
How to make it: Whisk the eggs with the milk and a pinch of salt. Melt the butter in a nonstick pan over low heat. Pour in the eggs and stir slowly with a spatula, pushing them from the edges to the middle. Take them off the heat while they still look a little wet. They finish cooking on the plate.
2. Jammy Boiled Eggs
I make a batch of these for the week. They are perfect on toast, rice or salads.
How to make it: Bring a pot of water to a gentle boil. Lower cold eggs in with a spoon. Cook for 6½ minutes for jammy yolks, 5 minutes for runny yolks, or 10 minutes for hard boiled. Move them straight into a bowl of ice water for 5 minutes, then peel.
3. Avocado Toast with a Fried Egg
- 1 slice sourdough bread, toasted
- ½ ripe avocado
- 1 egg
- Lemon juice, chili flakes and flaky salt
How to make it: Mash the avocado with a squeeze of lemon and a pinch of salt. Spread it on the toast. Fry the egg in a little oil until the edges are crispy, then lay it on top and sprinkle with chili flakes.
4. Egg in a Basket
Kids love this one. Some people call it egg in a hole.
How to make it: Cut a 2 inch (5 cm) hole in the middle of a slice of bread. Butter both sides and lay it in a hot pan. Crack an egg into the hole and cook for 2 minutes. Flip it and cook 1 more minute. Toast the cut out circle next to it for dipping.
5. Easy Veggie Omelet
- 3 eggs, whisked with a pinch of salt
- ¼ cup (30g) chopped bell pepper and onion
- A handful of spinach
- ¼ cup (30g) shredded cheddar
How to make it: Cook the vegetables in butter for 2 minutes and set them aside. Pour the eggs into the same pan over medium low heat. When the edges set, lift them so the runny egg flows underneath. Add the veggies and cheese to one half, fold it over, and slide it onto a plate.
Make Ahead Egg Breakfasts
6. Egg Muffins
These are my number one weekday breakfast. I make 12 on Sunday and eat them all week.
- 10 eggs
- ¼ cup (60 ml) milk
- 1 cup (150g) chopped veggies (peppers, spinach, mushrooms)
- ½ cup (60g) shredded cheese
- ½ cup (75g) cooked sausage or ham (optional)
How to make it: Heat the oven to 350°F (175°C) and grease a 12 cup muffin tin. Divide the fillings between the cups. Whisk the eggs, milk, salt and pepper, and pour it over the top. Bake for 20 to 22 minutes until set in the middle.
7. Freezer Breakfast Burritos
- 8 large flour tortillas
- 10 eggs, scrambled
- 1 lb (450g) breakfast sausage, cooked and crumbled
- 2 cups (300g) cooked diced potatoes or hash browns
- 1½ cups (170g) shredded cheese
How to make it: Let the fillings cool, then divide them between the tortillas and roll them up tightly. Wrap each one in foil and freeze. To eat, unwrap, cover with a damp paper towel and microwave for 2 to 3 minutes, flipping halfway.
8. Sheet Pan Eggs
This is the easiest way to make eggs for a crowd or for breakfast sandwiches.
How to make it: Whisk 12 eggs with ½ cup (120 ml) milk, salt and pepper. Pour into a greased 9×13 inch (23×33 cm) sheet pan and add any toppings you like. Bake at 350°F (175°C) for 15 to 18 minutes. Cut into squares.
9. Spinach and Feta Frittata
- 8 eggs
- 2 big handfuls of spinach
- ½ cup (75g) crumbled feta
- ½ onion, sliced
How to make it: Cook the onion and spinach in an oven safe pan. Pour in the whisked eggs, scatter the feta on top, and cook on the stove for 3 minutes. Move the pan to the oven at 375°F (190°C) for 10 to 12 minutes until puffed and set.
Weekend Egg Breakfasts
10. Shakshuka
Eggs gently cooked in a spiced tomato sauce. I love this with warm bread for dipping.
- 1 onion and 1 red pepper, diced
- 2 garlic cloves, minced
- 1 can (14 oz / 400g) crushed tomatoes
- 1 tsp cumin and 1 tsp paprika
- 4 to 6 eggs
How to make it: Soften the onion and pepper in olive oil for 5 minutes. Add the garlic and spices, then the tomatoes. Simmer for 10 minutes. Make small wells in the sauce, crack in the eggs, cover, and cook for 5 to 7 minutes until the whites are set.
11. Classic French Toast
How to make it: Whisk 3 eggs with ¾ cup (180 ml) milk, 1 tsp vanilla and ½ tsp cinnamon. Dip 6 thick slices of slightly stale bread in the mix for a few seconds per side. Cook in a buttered pan over medium heat for 2 to 3 minutes per side until golden. Serve with berries and maple syrup.
12. Breakfast Egg Fried Rice
This is how I use up leftover rice. It is quick and very filling.
How to make it: Heat 1 tbsp oil in a large pan. Add 2 cups (about 300g) of cold cooked rice and fry for 3 minutes. Push the rice to one side, scramble 2 eggs in the empty space, then mix it all together. Add 1 tbsp soy sauce, a handful of frozen peas and some sliced green onions. Top with a fried egg if you are extra hungry.
My Tips for Cooking Eggs Perfectly
- Use a good nonstick pan. It makes scrambled eggs, omelets and fried eggs so much easier, and you need less butter.
- Keep the heat medium or low. High heat makes eggs rubbery and dry. The only time I use high heat is for crispy fried egg edges.
- Salt your eggs before cooking. Whisking salt in early gives softer scrambled eggs.
- Older eggs peel easier. If you boil very fresh eggs, the shells stick. Eggs that are about a week old peel much better.
- Take them off the heat early. Eggs keep cooking from their own heat, so stop a little before they look done.
Meal Prep and Storage
Here is how long each make ahead egg breakfast keeps:
| Recipe | Fridge | Freezer |
| Egg muffins | 4 days | 2 months |
| Breakfast burritos | 3 days | 3 months |
| Sheet pan eggs | 4 days | 2 months |
| Frittata | 4 days | 1 month |
| Hard boiled eggs (in shell) | 7 days | Not recommended |
| Jammy eggs (peeled) | 3 days | Not recommended |
Let everything cool before you pack it into airtight containers. To reheat egg muffins or frittata slices, microwave for 30 to 60 seconds. If they are frozen, heat them for about 90 seconds.
How to Make Egg Breakfasts Healthier?
- Add as many vegetables as you can. Spinach, peppers, tomatoes, mushrooms and zucchini (courgette) all work.
- Use whole grain bread or tortillas.
- Swap half the whole eggs for egg whites if you want fewer calories.
- Go easy on the cheese and choose a strong one, like feta or sharp cheddar, so a little goes a long way.
Egg Breakfast FAQs
What is the quickest egg breakfast?
Scrambled eggs and fried eggs take less than 5 minutes. If you have egg muffins or boiled eggs ready in the fridge, breakfast takes under 1 minute.
How many eggs should I eat for breakfast?
Most adults eat 2 to 3 eggs in one meal. Eggs are a great source of protein, but if you have a health condition like high cholesterol, ask your doctor what is right for you.
Are eggs a good breakfast for weight loss?
Eggs are high in protein and help you feel full for longer, which can make it easier to eat less later in the day. Pair them with vegetables and whole grains for a balanced meal.
Can I make eggs the night before?
Yes. Egg muffins, frittata, sheet pan eggs and boiled eggs all reheat well. Scrambled eggs and fried eggs are best cooked fresh.
How do I know when eggs are fully cooked?
The whites should be firm, not see through. For dishes like frittata and egg muffins, the middle should not jiggle and a knife should come out clean.
Should I store eggs in the fridge?
In the US, eggs are washed and must be kept in the fridge. In the UK, eggs are not washed and can be kept at room temperature, but many people still refrigerate them to make them last longer.
Final Thoughts
With a dozen eggs and a few basics, you have a different breakfast for almost every day of the week. On busy days I grab an egg muffin, and on slow weekends I make shakshuka or French toast. Pick two or three of these to start with and find the ones that fit your mornings best.
