Healthy Egg Recipes for Dinner

25 Healthy Egg Recipes for Dinner 

Dinner time can be a struggle, but it doesn’t have to be. With some healthy egg recipes for dinner, You can quickly prepare a nutritious and delicious dinner.

That’s why we’ve compiled a list of the best healthy egg recipes for your dinner that will leave you feeling satisfied and energized. 


There’s always something for everyone. So be ready to simplify your dinnertime with these nutritious and delicious egg recipes.

The Best Healthy Egg Recipes for Dinner 

These best  healthy egg recipes provide a variety of flavors and meal options:


1. Spicy Shakshuka with Chickpeas

Spicy Shakshuka with Chickpeas
Image Source: walktoeat
Spicy Shakshuka with Chickpeas

A tasty, spicy tomato and chickpea stew with poached eggs is a dish with North African influences that is best served with crusty bread for dipping.


  • 2 tbsp olive oil
  • 1 medium onion
  • 3 cloves garlic, finely chopped
  • 1.5 tsp paprika
  • 1 tsp cumin
  • 1/8 tsp cayenne powder or crushed red pepper (optional, use 1/4 tsp or more to make it spicier)
  • 1 can chickpeas, drained and rinsed (or 1.5 cups cooked chickpeas)
  • 1 28 oz. can whole, peeled tomatoes
  • 1 tsp + more to taste kosher salt
  • 6 eggs
  • freshly cracked black pepper
  • parsley, cilantro, mint, or mix to garnish (optional)


In a big covered skillet or Dutch oven, heat the olive oil.


Include onion in skillet. Add garlic and cook, stirring periodically, for 2 minutes. Cook for a further 4–6 minutes, or until the onion is tender.

Add the chickpeas, cumin, and paprika. Cook, stirring, for two minutes.

Add the tomatoes and their liquids from the can, smashing the tomatoes with a wooden spoon or your hands. After bringing it to a boil, lower the heat to a simmer. Simmer for 10 to 15 minutes, or until sauce thickens. Toss with 1 tsp of salt.

Make a little well in the sauce with a spoon, then crack your first egg into it. Repeat with an equal distance between each egg. Place a lid on it and boil for 7 to 10 minutes, or until the egg whites are set but the yolks are still runny.

Add salt, black pepper, and, if desired, fresh herbs for seasoning. Serve right away or keep refrigerated for 4–5 days, covered.

2. Egg and Vegetable Stir-Fry

Egg and Vegetable Stir-Fry
Image Source: spicetheplate
Egg and Vegetable Stir-Fry

Stir-frying your favorite vegetables with soy sauce, ginger, and scrambled eggs creates a flavorful and expedient supper choice.


  • 1 egg, beaten
  • 1 carrot, shredded
  • 1 long green pepper, sliced
  • 1 bunch enoki mushrooms, ends trimmed and cleaned (or your choice of mushroom)
  • 2 cloves garlic, sliced
  • 4 tablespoons oil
  • ¼ teaspoon salt
  • ½ tablespoon soy sauce


In a pan over medium heat, heat 1 tablespoon of oil. Add the egg, stir-fry for another 30 seconds or until aromatic, and then set aside after the egg sets and breaks into little pieces with a spatula.

Pour three tablespoons of oil into the skillet, add the carrot and green pepper, and cook over medium-high heat for one to two minutes.

Slices of garlic and enoki mushrooms should be added to the pan along with some salt and soy sauce. Stir-fry for two to three minutes, stirring often.

Return the egg to the pan, let it cook for an additional minute, and then serve.

3. Quinoa-Crusted Veggie Quiche

Quinoa-Crusted Veggie Quiche
Image Source: foodnetwork
Quinoa-Crusted Veggie Quiche

Here is a healthier spin on the conventional quiche, replace the crust with a quinoa base that is high in protein and packed with eggs and vegetables.


  • 1 3/4 cups cooked and cooled quinoa 
  • 1 large egg white, lightly whisked 
  • 1/3 cup freshly grated Parmesan  
  • Pinch fine sea salt 

For the Filling:

  • 1 bunch scallions, thinly sliced
  • 2 cups roughly torn kale 
  • 1 cup quartered cherry tomatoes 
  • 6 large eggs 
  • 1/2 cup milk  
  • Kosher salt and freshly ground black pepper 
  • 1/2 cup shredded Cheddar (optional) 


Regarding the crust: Start the oven at 375 degrees Fahrenheit. Apply a thin layer of nonstick spray to a 9-inch pie plate (not a deep dish).

Mix the quinoa, egg white, Parmesan, and salt thoroughly in a medium-sized bowl. In the prepared pie plate, press the mixture into an equal layer up the sides and the base. 

Bake for 15 to 18 minutes, or until the crust is toasted golden around the edges. Allow to cool fully.  

To make the filling, put the kale and scallions in a medium-sized bowl and arrange them in an even layer into the prepared crust. Evenly distribute the tomatoes across the surface.  

Whisk the eggs and milk together in the bowl you threw the kale and scallions in. Add pepper and salt for seasoning. Evenly cover the vegetables with the custard. Top with the Cheddar, if using. 

Bake for 30 to 35 minutes, or until the egg custard is set and the crust is deeply brown. Allow to cool entirely and serve at room temperature, or let cool for 10 minutes before slicing and serving.

4. Egg and Spinach Stuffed Portobello Mushrooms

Egg and Spinach Stuffed Portobello Mushrooms
Image Source: canadianliving
Egg and Spinach Stuffed Portobello Mushrooms

For a filling vegetarian supper, stuff roasted portobello caps with a mixture of fried spinach, eggs, and cheese.


  • 8 cups baby spinach
  •  3/4 cups cream cheese
  •  1/3 cup grated parmesan cheese
  •  1 teaspoon garlic powder
  •  salt and pepper
  •  4 large portobello mushrooms, stems, and gills removed
  •  4 eggs
  •  chopped fresh oregano (optional)
  •  hot pepper flakes (optional)


Warm up a big skillet on medium heat. Cook the spinach for two minutes, or until it becomes tender. Take the skillet off of the hob. 

After draining, finely chop spinach. Garlic powder, Parmesan, cream cheese, and spinach should all be combined in a bowl with a whisk. Add pepper and salt for seasoning.

Set oven temperature to 400°F and place parchment paper on the baking sheet. Arrange the mushrooms on the prepared baking sheet, gill side up. 

Evenly distribute spinach mixture among mushroom caps. Create a well in the middle of each mushroom with the spinach mixture, then crack in one egg. Add pepper and salt for seasoning.

Bake for 15 to 20 minutes, or until the desired doneness is reached, or until egg whites are set and mushrooms are soft. If using, add a pinch of oregano and chili flakes. If desired, serve with slices of toasted bread.

5. Zesty Lemon and Herb Egg Salad

Zesty Lemon and Herb Egg Salad
Image Source: budgetbytes
Zesty Lemon and Herb Egg Salad

For a light yet filling lunch, toss hard-boiled eggs with mixed greens, fresh herbs, lemon zest, and a drizzle of olive oil in a delicious salad.


  • 8 large hard-boiled eggs ($1.37)
  • 1/3 cup mayonnaise ($0.44)
  • 2 Tbsp lemon juice ($0.09)
  • 1 tbsp Dijon mustard ($0.11)
  • 1-1 1/2 tsp fresh or dried herbs ($0.10)
  • 1/2 tsp salt ($0.02)
  • 10-15 cranks of fresh cracked pepper ($0.03)


Peel the hard-boiled eggs and cut them into half-inch slices. Click here for detailed instructions (with photographs) on how to precisely hard boil eggs.

In a medium mixing bowl, combine the mayonnaise, lemon juice, dijon mustard, salt, and pepper. Stir until well combined. 

Roughly chop the herbs and add them to the dressing. Begin with one teaspoon, taste, then add more as required. After chilling, the herbal flavor will become more prominent.

Incorporate the diced eggs into the dressing. Refrigerate until ready to serve, or serve right away. Serve with your favorite crackers, in a sandwich, or over a bed of lettuce.

6. Egg and Lentil Curry

Egg and Lentil Curry
Image Source: cookshideout.
Egg and Lentil Curry

Serve a protein-packed supper of eggs and hearty lentils with a fragrant curry sauce over steamed rice.


  • ½ cup Brown or Green Lentils
  • 3 cups Vegetable Stock
  • 6 Eggs, boiled and peeled
  • 2 tablespoons Oil
  • 1 Medium Onion, finely chopped
  • 2 Green chilies, finely chopped
  • 1 teaspoon Ginger + Garlic paste
  • 1 cup Tomato puree
  • ¼ teaspoon Turmeric
  • ½ teaspoon Sugar
  • 1 teaspoon Red Chili powder
  • ½ teaspoon Ground Cumin
  • ½ teaspoon Ground Coriander
  • ¾ cup Water
  • ½ teaspoon Garam masala
  • 1 teaspoon Salt (adjust to taste)
  • 2 tablespoons Cilantro, finely chopped


Method on the hob: Place eggs in a medium saucepan and cover with water up to 1″ above the eggs. Bring the water to a boil over medium-high heat. Turn off the heat and cover the pan as soon as the water begins to boil. 

Set your timer for 12 minutes. When the timer goes off, place the eggs in a dish of icy water. Use the peelings as needed.

Method for the Instant Pot: Fill the IP with 1 cup of water. Place the eggs on an egg rack to cool. Put the cover back on and turn the steam valve to the sealing position. 

Cook for 5 minutes on high pressure. After 10 minutes, do a fast release. Put the eggs in a dish filled with ice water. Use the peelings as needed.

How to Cook Lentils:

In a big, heavy pan over medium heat, combine lentils and stock. Bring to a boil, then cover and reduce to low heat for about 30 minutes, or until the lentils are tender. Set aside after draining.

In the Instant Pot, combine the lentils and water. Put the cover back on and turn the steam valve to the sealing position. 

Cook for 810 minutes on high pressure. Natural release for 10 minutes, then rapid release for the remaining time. You may also pressure cook them for 34 whistles in a pressure cooker.

For the Curry:

In a large skillet over medium heat, heat the oil and add the onions, chilies, and ginger-garlic paste. Cook for 5-6 minutes, stirring regularly, or until the onions are transparent and gently browned around the edges.

Combine the tomatoes, turmeric, sugar, red chili powder, ground cumin, coriander, and water in a mixing bowl. Stir thoroughly and cook for 5 minutes, or until the sauce thickens, stirring occasionally.

Add the boiled eggs, lentils, and garam masala. Cover and continue to cook for 10 minutes. Turn off the heat, sprinkle with cilantro, and serve the curry warm or at room temperature.


7. Mexican-Inspired Egg Enchiladas

Mexican-Inspired Egg Enchiladas
Image Source: thechutneylife
Mexican-Inspired Egg Enchiladas

Roll black beans, vegetables, and scrambled eggs into whole-grain sandwiches. Dip in a spicy enchilada sauce and bake until golden brown.


  • 1.5 Cans Old El Paso Enchilada Sauce (10 oz. cans)
  • 1 Teaspoon Dhana-Jiru Powder (i.e. 1/2 tsp. ground coriander powder + 1/2 tsp cumin powder)
  • 1/4 teaspoon chili powder
  • 1/4 cup chopped cilantro
  • 1/4 cup shredded Mexican blend cheese
  • 2/3 cup finely diced onion


In a large skillet over medium-high heat, bring the enchilada sauce to a gentle simmer. Whisk in the spices until the sauce is smooth.

Crack the eggs into the sauce, leaving approximately an inch of space between each one. Gently scrape the surface with a spatula

Make an X in the yolk, being careful not to overmix the eggs. Cook on low heat for about 10-15 minutes, or until the eggs are just set. 

(Because I dislike runny eggs, I shake the pan until the eggs are no longer jiggling!) Serve with onions, cheese, and cilantro on top. Take the pan off the heat.

8. Egg and Avocado Toast with a Twist

Egg and Avocado Toast with a Twist
Image Source: winniesbalance
Egg and Avocado Toast with a Twist

Upgrade your traditional avocado toast by adding a poached or fried egg, lime juice, and red pepper flakes on top.


  • 1 sliced toasted bread
  • 1 large avocado
  • 2 hard-boiled eggs
  • Sea salt and pepper
  • Red pepper flakes


Boil 2 large eggs for 8 minutes in water. Place the eggs in an ice bath or let them cool before peeling.

Mash one avocado in a small bowl, then add 2 eggs and season with salt and pepper to taste. Serve with buttered bread and a sprinkling of red pepper flakes!

9. Eggplant and Egg Casserole

Eggplant and Egg Casserole
Image Source: girlgonegourmet
Eggplant and Egg Casserole

A healthy take on conventional fried rice is made with riced cauliflower sautéed with eggs, peas, carrots, and a touch of sesame oil.


  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 garlic cloves, minced
  • 1 yellow pepper, diced
  • 2 portabello mushroom caps, sliced into bite-sized pieces
  • 3 large tomatoes, diced
  • 1 tablespoon fresh parsley, finely chopped
  • 1 tablespoon fresh basil, finely chopped
  • 1/2 tablespoon fresh thyme
  • 1/4 cup vegetable oil
  • 2 medium eggplants, cut into bite-sized pieces
  • 1 tablespoon salt
  • 1 tablespoon flour
  • 1/2 cup Parmesan cheese
  • 4 ounces fresh mozzarella, sliced


Preheat the oven to 375 degrees Fahrenheit. Cooking spray a 2 1/2-quart casserole dish. Melt the butter and olive oil in a large skillet over medium-low heat. 

Cook for 3 minutes (do not brown) after adding the onions. Cook for an additional 3 minutes after adding the peppers and garlic. 

Cook the mushrooms until they begin to release their moisture (approximately 3 to 4 minutes). Finally, add the tomatoes and herbs and let them simmer for a few minutes. Transfer the mixture to a large mixing basin and set aside.

Heat the vegetable oil in the same skillet, then add the eggplant and salt. Cook, stirring often, until the aubergine is browned. Once gently browned, whisk in the flour. Stir in the tomato mixture and bring everything to a boil.

Fill the baking dish with 1/3 of the veggie mixture. Add some Parmesan cheese and mozzarella slices on top. Spoon additional veggies on top of the cheese, then more cheese. Spoon in the remaining mixture and finish with a layer of cheese on top.

For 30 minutes, bake the casserole. Allow for a few minutes of resting time before serving the casserole.

10. Cauliflower and Egg Fried Rice

Cauliflower and Egg Fried Rice
Image Source: onceuponachef
Cauliflower and Egg Fried Rice

A healthy take on conventional fried rice is made with riced cauliflower sautéed with eggs, peas, carrots, and a touch of sesame oil.


  • Vegetable oil
  • 2 large eggs, beaten
  • Salt
  • 1 cup chopped scallions, light and green parts separated (you’ll need 5-6 scallions)
  • 3 garlic cloves, minced
  • 1 tablespoon finely chopped fresh ginger, from a 1-inch knob (see note)
  • One 2-lb head cauliflower (or 2 pounds “ready to cook” cauliflower rice), thawed if frozen
  • 4-5 tablespoons soy sauce (use gluten-free if needed)
  • ¼ teaspoon crushed red pepper flakes
  • 1 teaspoon sugar
  • 1 cup frozen peas and carrots
  • 1 teaspoon rice vinegar
  • 1 teaspoon Asian/toasted sesame oil
  • ¼ cup chopped cashews or peanuts (optional)


Using a food processor with a grating disc attached, grate the cauliflower. Alternately, use a box or hand-held grater with big holes to grate on. Put aside. (If you’re using “ready to cook” cauliflower rice, skip this step.)

In a large (10 or 12-inch) nonstick skillet, heat 2 tablespoons of vegetable oil over medium heat. Scramble the eggs until they are cooked, adding a little pinch of salt along the way. Place on a little platter and reserve. Cleanse the pan with a cloth.

Pour in three tablespoons of vegetable oil and place over medium heat in the pan. Add the ginger, garlic, and light scallions. Cook, stirring frequently, for 3 to 4 minutes, or until softened but not browned. 

Add the sugar, ¼ teaspoon salt, red pepper flakes, 4 tablespoons soy sauce, and chopped cauliflower. Cook for about 3 minutes, stirring frequently. 

After adding the peas and carrots, simmer for a few more minutes, or until the cauliflower “rice” is crisp-tender and the veggies are heated through. Add the eggs, sesame oil, rice vinegar, dark green scallions, and almonds (if using). If needed, add the final tablespoon of soy sauce after tasting and adjusting the spice. Warm up the food.

11. Herbed Egg Frittata Muffins

Herbed Egg Frittata Muffins
Image Source: greenhealthycooking
Herbed Egg Frittata Muffins

Make easy, portion-controlled frittatas by baking eggs with your preferred herbs and vegetables in muffin tins. These are great for meal planning or dinner.


  • 12 large eggs
  • 1 cup fresh herb leaves – my favorite: dill, parsley, cilantro, basil, chives. All the soft ones.
  • sea salt
  • pepper
  • 1/2-1 cup grated mozzarella cheese


Preheat the oven to 350 degrees Fahrenheit.

Whisk the eggs until they are no longer “snotty” in a large mixing dish. The more liquid it becomes, the longer you whisk it.

Remove herb stalks and carefully slice herb leaves. Combine with the whisked eggs.

Whisk eggs vigorously until fully blended with sea salt and pepper.

Line a muffin tray with silicone muffin liners (*see notes), then divide the egg mixture evenly among the muffin liners. Then, on top of each muffin, sprinkle some mozzarella cheese.

Bake for 18-20 minutes, or until the eggs are completely set. They will first create a dome and then flatten it as they cool.

Enjoy right away, or store in an airtight container in the fridge for up to 4 days, or freeze in a silicone bag. Place in the refrigerator overnight to defrost, then microwave or bake at 350°F for 3-5 minutes.

12. Egg and Chickpea Salad Wraps

Egg and Chickpea Salad Wraps
Image Source: thevibrantveggie
Egg and Chickpea Salad Wraps

Wrap hard-boiled eggs, mashed chickpeas, Greek yogurt, and veggies in whole-grain wraps for a protein-rich meal.


  • 15-16 oz Chickpeas, (1 can)
  • 1/2-3/4 cup Celery, chopped into small pieces (1 stalk)
  • 1 cup Romaine Lettuce, finely chopped/shredded
  • 1/3 cup Pickles, chopped into small pieces (3 mini garlic pickles))
  • 1 tsp Lemon Juice
  • 3 Tbsp Primal Kitchen Vegan Mayo, vegan
  • 1 Tbsp Yellow Mustard
  • Salt and Pepper, (to taste)
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/2 tsp Turmeric
  • pinch Cayenne Pepper
  • Black Salt (Kala Namak), (I use it with the built-in grinder and grind it about 3-5 times. Taste and adjust as needed).


Rinse and drain the chickpeas before placing them in a large mixing dish.

Mash your chickpeas with a fork. To add texture, leave a handful of chickpeas unmashed.

Next, stir in the chopped celery, shredded lettuce, diced pickles, lemon juice, vegan mayo, and mustard until well combined.

Finally, add your seasonings. I like to start with less salt than normal and then add more as needed.

Once the seasoning is to your satisfaction, stir in the Black Salt.

Putting Your Wrap Together

13. Mediterranean Baked Eggs in Tomato Cups

Mediterranean Baked Eggs in Tomato Cups
Image Source: bcegg
Mediterranean Baked Eggs in Tomato Cups

For a tasty Mediterranean-inspired dish, hollow out tomatoes, fill them with eggs, olives, and feta, then bake until the eggs are set.


  • 1/4 cup oil-packed sundried tomatoes, oil drained, reserved, and divided
  • 100g fresh baby spinach, approximately 2 cups packed
  • 1/2 cup finely grated Parmigiano-Reggiano cheese, divided
  • 4 tablespoons prepared basil pesto (store-bought or homemade)
  • 8 tablespoons whipping cream
  • 4 large eggs
  • Sprinkle of salt & fresh cracked pepper
  • Sprinkle of ground sumac (optional)
  • Bread, cut into “fingers”, toasted & buttered (optional – omit, or sub in gluten-free bread to make this recipe gluten-free)


Preheat the oven to 350°F and place four 1-cup oven-safe ramekins in a cake pan large enough to fit all four ramekins.

Pour 1/2 teaspoon of the saved oil (from the sundried tomatoes) into each of the four ramekins and completely coat the inside of each ramekin.

Heat a nonstick skillet over medium-high heat. Sauté the spinach in the remaining reserved oil until totally wilted and cooked down, about 1 minute, stirring constantly. Divide the cooked spinach evenly among the four ramekins.

On top of the spinach, place 1 tablespoon of the cheese in each of the ramekins.

Place 1 tablespoon pesto in each of the ramekins.

Divide the sundried tomatoes evenly among the ramekins.

Fill each ramekin with 2 teaspoons whipping cream.

Fill each ramekin with 1 egg, being careful not to break the yolks.

Sprinkle the remaining cheese, salt pepper, and sumac on top of each ramekin evenly.

Fill the cake pan halfway with hot water from a kettle (to produce a bain-marie).

Transfer to the oven and bake for 15 to 20 minutes, or until the whites are set but the yolks are still fluid.

Remove each ramekin with care and serve with the optional toasted bread, or simply with spoons.

14. Veggie-Packed Egg and Quinoa Bowls

Veggie-Packed Egg and Quinoa Bowls
Image Source: fitmittenkitchen
Veggie-Packed Egg and Quinoa Bowls

Make nutritious grain bowls with cooked quinoa, roasted vegetables, a poached egg, and tahini dressing.


  • 4 Dr. Praeger’s Root Veggie Hashbrowns
  • 1 tablespoon oil for cooking
  • 1 medium bell pepper, chopped
  • 1 small yellow onion, diced
  • 1 cup of mushrooms, sliced
  • 2 cups cooked quinoa
  • 1 cup kale leaves, massaged with oil
  • 2 large eggs
  • salt and pepper to taste
  • additional toppings as desired
  • sriracha
  • shredded cheese
  • purple carrots


4 Root Veggie Hash Browns, heated according to package directions. Heat until ready to serve.

Stir fry the vegetables: Heat half a tablespoon of oil in a large skillet over medium heat. Stir in the diced onion and chopped bell pepper until the onion is aromatic about 3 minutes. 

Stir in the sliced mushrooms for another 2-3 minutes, or until soft. You may also add kale here and cook it for about 2 minutes before serving, or leave it raw. Place the vegetables on a platter and put aside.

Fry eggs: heat a half tablespoon of oil or ghee in a pan and fry eggs until done to your preference.

Assemble the bowls: Divide the quinoa and kale evenly between two serving bowls. Top with vegetables, 2 Root Veggie Hash Browns per person, and eggs. Serve with chosen toppings and enjoy!

15. Egg and Sweet Potato Hash Patties

Egg and Sweet Potato Hash Patties
Image Source: cooktoria
Egg and Sweet Potato Hash Patties

For a crispy and nutritious dinner alternative, combine shredded sweet potatoes and eggs, shape into patties, and pan-fry.


  • 3 small sweet potatoes about 1lb.
  • 3 eggs
  • ½ cup grated Parmesan
  • ¼ cup chopped parsley
  • Salt & pepper to taste
  • Vegetable oil for frying


Sweet potatoes should be peeled and shredded. Put them all in a medium mixing dish.

Season the eggs, Parmesan, and parsley generously with salt and pepper. Stir the mixture thoroughly.

In a large nonstick skillet over medium-high heat, heat the vegetable oil. Add spoonfuls of the potato mixture to the pan and shape into 12-inch-thick patties. Once browned, flip them over and cook for another 2-3 minutes on each side.

16. Egg and Spinach Quesadillas

Egg and Spinach Quesadillas
Image Source: servedfromscratchquesadilla/
Egg and Spinach Quesadillas

For a delicious dinner, layer scrambled eggs, fried spinach, and cheese between whole-grain tortillas and fry them up.


  • 1 teaspoon extra virgin olive oil or butter
  • 1 1/2 cups spinach packed, approximately 2 oz
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 2 large eggs
  • 1/4 cup feta cheese approximately 1 oz
  • 1 large flour tortilla
  • 1/2 – 3/4 cup mozzarella cheese freshly shredded, approximately 2-2.5 oz
  • salt and pepper to taste


In a pan over medium heat, heat the olive oil and add the spinach, garlic powder, and onion powder. Cook for 1 minute, or until the spinach begins to wilt.

Use a spatula to break up the yolk and whisk as you scramble the eggs in the pan with the spinach for another 1-2 minutes, or until the eggs are done. Top with feta cheese, give it a brief swirl to mix and remove from the pan.

Reduce the heat to medium-low and add the flour tortilla. Sprinkle half of the mozzarella cheese on one half of the tortilla, then top with the egg, spinach, and feta mixture and the remaining mozzarella cheese. Fold the second half of the tortilla in half.

Allow to heat for 90 seconds on one side (or until the tortilla is crispy and the bottom half of the mozzarella is melted). 

Cook for another 90 seconds on the other side, until the mozzarella is melted and the tortilla is gently toasted and crunchy. Transfer to a cutting board or platter, slice in half, and serve!


17. Ratatouille with Baked Eggs

Ratatouille with Baked Eggs
Image Source: everylastbite
Ratatouille with Baked Eggs

For a hearty and warm supper, top a basic ratatouille stew with cracked eggs and bake until the eggs are set.


  • 1 large eggplant (2 cups chopped)
  • 1 large zucchini (2 cups chopped)
  • 1 red bell pepper
  • 1 tbsp olive oil
  • 2 cloves garlic minced
  • 1 yellow onion finely diced
  • 1/2 tsp pepper
  • 1/2 tsp salt
  • 1 14oz can chopped tomatoes
  • 1 tbsp balsamic vinegar
  • 1/2 tsp oregano
  • 1/2 tsp thyme
  • 1/2 cup chicken or vegetable stock
  • 4 large eggs
  • 1 tbsp chopped parsley


Cube the eggplant, bell pepper, and zucchini into 1/2-inch cubes.

In a large skillet over medium-high heat, heat the oil and sauté the onion and garlic for 2 minutes. After that, add the diced eggplant, zucchini, and bell pepper, season with salt and pepper, and simmer for 5 minutes, or until the vegetables soften.

Stir in the canned chopped tomatoes, vinegar, herbs, and stock to ensure everything is properly combined. Allow the sauce to thicken for 20 minutes, or until the veggies are soft and readily penetrated with a fork.

After 20 minutes of simmering, the majority of the liquid should have evaporated from the pan. Make four wells in the mixture with a spoon and crack an egg into each. Cover the skillet with a lid and cook for 6-8 minutes, or until the whites have set but the yolks are still runny. Before serving, garnish with optional parsley.

18. Greek-Style Egg and Vegetable Skillet

Greek-Style Egg and Vegetable Skillet
Image Source: thelemonbowl
Greek-Style Egg and Vegetable Skillet

For a tasty one-pan dinner, sauté bell peppers, tomatoes, onions, and eggs with Mediterranean spices.


  • 1 tablespoon extra virgin olive oil
  • 1 medium onion (diced)
  • 1 medium red bell pepper (seeded and diced)
  • 12 cups baby spinach
  • salt and pepper (to taste)
  • 1 teaspoon garlic powder
  • 1 teaspoon oregano
  • 4 large eggs (cooked to order)
  • ¼ cup crumbled feta cheese


Drizzle olive oil into a large nonstick pan set over medium-high heat. Cook until the onions and peppers are soft, about 4-5 minutes. Season to taste with garlic powder, oregano, and salt & pepper.

Cook until the spinach is wilted, about 1-2 minutes. Divide the sautéed vegetables among four plates and top each with an egg cooked to order. Before serving, top each plate with a spoonful of feta.

19. Egg and Black Bean Burrito Bowls

Egg and Black Bean Burrito Bowls
Image Source: asouthernsoul
Egg and Black Bean Burrito Bowls

Make bowls with rice, black beans, scrambled eggs, and fresh salsa for a versatile and filling dinner.


  • 1 15.5 ounce can of black beans
  • 1 teaspoon cumin
  • ½ teaspoon garlic powder
  • Breakfast Burrito Bowls
  • 2 large over-easy cooked eggs
  • 2 cups seasoned black beans
  • ½ ripe avocado, sliced
  • ½ cup salsa or pico de gallo
  • ¼ cup crumbled cojita or feta cheese
  • 2 tablespoons chopped fresh chives
  • hot sauce


In a small saucepan over medium heat, combine black beans, cumin, and garlic powder. Cook, stirring constantly, until thoroughly heated.

To Assemble a Breakfast Burrito Bowl. Fill each bowl with 1 cup of seasoned black beans. Add the fried egg.

Divide the avocado, salsa, cheese, and chives among the tortilla bowls. If desired, drizzle with spicy sauce. Serve right away.

20. Egg and Spinach Pesto Pasta

Egg and Spinach Pesto Pasta
Image Source: paleorunningmomma
Egg and Spinach Pesto Pasta

To make a quick and filling dinner, toss cooked pasta with a clear spinach pesto and top with a fried egg.


For the Pesto:

  • 3/4 cup walnuts or a mix of walnuts and pine nuts
  • 3 cloves garlic
  • 3 cups fresh basil leaves
  • 1 cup baby spinach or kale leaves
  • 1/2 cup olive oil
  • Juice of 1/2 lemon about 1 1/2 tablespoons
  • 2 tablespoons nutritional yeast optional, in place of parmesan
  • 1/2-3/4 teaspoon sea salt or to taste
  • 1/4 teaspoon black pepper
  • For the eggs:
  • 3 cups baby spinach or other greens, roughly chopped
  • 1/2 cup dairy-free cream cheese like Kite Hill (optional)
  • pesto from above
  • 6 large eggs
  • Sea salt and black pepper


Preheat the oven to 400 degrees Fahrenheit. First, make the pesto. Place all of the ingredients in the bowl of a food processor and process on low until a paste forms, stopping to scrape the sides as required. Place aside.

Layer the 3 cups greens in the bottom of a baking dish with dollops of cream cheese (if using) and pesto. Make 6 indentations, then crack an egg into each one and season with sea salt and black pepper to taste.

Bake for 12-15 minutes, or until the whites are set but the yolks are still soft/runny, in a preheated oven. Serve immediately and enjoy!

21. Cheesy Broccoli and Egg Casserole

Cheesy Broccoli and Egg Casserole
Image Source: itsavegworldafterall
Cheesy Broccoli and Egg Casserole

For a hearty dinner, combine steamed broccoli, eggs, and cheese in a casserole dish and bake until bubbling and golden.


  • 12 eggs
  • 1 cup milk – can use cow’s milk or almond
  • 1 small onion – diced
  • 2 heaping cups broccoli florets – chopped
  • 1 ½ cups shredded cheese of choice – recommend Mexican blend or cheddar
  • ¼ teaspoon salt – more to taste
  • ¼ teaspoon ground black pepper – more to taste


Preheat the oven to 400°F. Spray a 9×13 baking dish lightly with oil.

Whisk together the eggs and milk in a large mixing dish. Chop the broccoli and onions, then season with salt & pepper to taste. Mix until everything is well blended.

Pour into a baking dish and bake for 25-30 minutes, or until the eggs are cooked through. Allow the dish to rest for 5-10 minutes before serving.

22. Egg and Asparagus Tart

Egg and Asparagus Tart
Image Source: forksandfoliage
Egg and Asparagus Tart

Make a beautiful dish with a puff pastry foundation, fried asparagus, eggs, and a sprinkle of Parmesan cheese on top.


  • 1 puff pastry sheet, thawed and rolled to about 10 x 15 inches
  • 1 tablespoon Dijon mustard
  • 3 ounces mozzarella cheese, shredded
  • 3 ounces gruyere cheese, shredded
  • 1 pound asparagus, ends trimmed
  • 2 teaspoons olive oil
  • ¼ teaspoon kosher salt
  • 4 eggs
  • 1 small lemon, zested
  • 3 tablespoons feta, crumbled
  • ¼ teaspoon flakey salt, or kosher salt
  • ⅛ teaspoon fresh cracked black pepper


Preheat the oven to 425 degrees Fahrenheit. Place the puff pastry on a piece of parchment paper. Roll it out to about 10 by 15 inches if it isn’t already that size. 

Score a one-inch border all around with a dull knife, then puncture the dough many times within the border with a fork. 10 to 12 minutes, or until puffy and golden brown. Keep the oven on and set aside.

Brush the Dijon mustard all over the border of the puff pastry. It’s fine to deflate the pastry as you brush it. Sprinkle with the shredded mozzarella and gruyere cheese.

Toss the asparagus with the olive oil and kosher salt before arranging it on top of the tart. Make small cracks in the asparagus and crack the eggs into them. Sprinkle the eggs with the majority of the flakey salt, then the remaining salt, black pepper, and lemon zest over the tart.

Bake the assembled tart for about 15 minutes, or until the eggs are set to your preference. Allow the tart to rest for 5 minutes before crumbling the feta cheese on top, cutting, and serving.

23. Egg Drop Noodle Soup

Egg Drop Noodle Soup
Image Source: countryliving
Egg Drop Noodle Soup

Cook eggs with noodles and vegetables in a tasty broth to make a filling and healthy soup supper.


  • 1/2 tsp. salt
  • 3 packages of ramen noodles
  • 10 1/2 c. chicken broth
  • 1 piece ginger
  • 3 cloves garlic, lightly smashed
  • 1 tbsp. soy sauce
  • 3 medium carrots, peeled and sliced
  • 1 tbsp. sesame oil
  • 3 large eggs
  • 6 small scallions


Bring 6 cups of salted water to a boil in a large pot over high heat. Cook for 3 minutes after adding the noodles. Drain and set aside the noodles. Rinse the pot.

Take the chicken stock, ginger, garlic, and soy sauce to a simmer in the same saucepan over medium-high heat. Cook until carrots and everything but 2 tablespoons of scallions are soft about 3 minutes. Remove the ginger and garlic using a slotted spoon.

In a medium mixing bowl, lightly combine the eggs, sesame oil, and salt. Gently whisk the stock into the pot, then add the seasoned eggs. 

Allow to remain undisturbed for 40 to 60 seconds, or until the eggs are cooked. Break up the eggs with a wooden spoon. Return the noodles to the pot and simmer for 1 minute. Divide soup into 6 bowls and top with remaining scallions. Serve immediately.

24. Southwest-Style Egg Stuffed Peppers

Southwest-Style Egg Stuffed Peppers
Image Source: tastesbetterfromscratch
Southwest-Style Egg Stuffed Peppers

For a tasty supper, stuff the peppers with a mixture of scrambled eggs, black beans, corn, and seasonings. Bake until soft.


  • 6 sweet bell peppers (red, yellow, or orange)
  • 1 1/2 cups cooked rice (white, brown, cauliflower rice or quinoa)
  • 1 Tbsp olive oil
  • 1 small onion, diced
  • 3 garlic cloves, minced
  • 1 14.5 ounce can of diced tomatoes with green chiles, mild
  • 1 14 oz can black beans, drained and rinsed
  • 1 cup frozen corn
  • 2 green onions, chopped
  • 1 tsp chili powder
  • ½ teaspoon ground cumin
  • 1 tsp kosher salt, plus more to taste
  • 1/4 black pepper, plus more to taste
  • 1 1/2 cups shredded cheese, Mexican blend or pepper jack cheese, divided
  • ¼ cup chopped fresh cilantro


Preheat the oven to 400°F. Remove the stem, ribs, and seeds from 14-inch bell pepper tops.

Fill a large baking dish halfway with water. Bake for 20 minutes with the peppers cut side down in the water.

In a 12-inch skillet, heat the oil over medium-high heat. Cook until the onion is softened, about 5 minutes. Cook for 30 seconds after adding the garlic. 

Combine corn, beans, chopped tomatoes, green onions, chili powder, cumin, salt, and pepper in a mixing bowl. Stir for 5 minutes, or until the corn and beans are thoroughly heated.

Remove the skillet from the heat and toss in the rice, 1 cup of cheese, and the cilantro. To blend, stir everything together. Taste and adjust seasonings as needed.

Take the peppers from the oven and drain the water from the dish. Distribute the mixture evenly among the peppers, then top with the remaining cheese. 

Return to the oven for another 10-15 minutes, or until the peppers are soft and the cheese is melted. Refrigerate any remaining peppers for 4-5 days, covered.

25. Egg and Tomato Galette

Egg and Tomato Galette
Image Source: food52
Egg and Tomato Galette

For a delicious dinner treat, bake a rustic galette with a flaky crust covered with sliced tomatoes, eggs, and fresh herbs.


  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 8 tablespoons cold unsalted butter, cut into small cubes
  • 1/4 cup sour cream
  • 1/4 cup water
  • 2 tablespoons lemon juice
  • For the filling:
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, chopped
  • 1 chili pepper, seeds removed and diced
  • 1 1/2 teaspoons Kosher salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon caraway seeds
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 1 teaspoon smoked paprika
  • 2-3 large tomatoes, about 1 pound, diced
  • 2 tablespoons tomato paste
  • 2 teaspoons honey
  • 1 teaspoon cider vinegar
  • 8 ounces spinach, chopped
  • 2 ounces feta cheese, crumbled
  • 4 small eggs, plus one more to use as egg wash


Combine flour and salt in a food processor. Pulse in the butter until little stones form.

Sour cream, lemon juice, and water should be combined in a small bowl. Add to the food processor and pulse until the mixture resembles a dough. Refrigerate dough for at least one hour, or up to two days, wrapped in plastic wrap.

To create the filling, heat the olive oil in a heavy-bottomed skillet over medium-high heat. Cook until the onions are transparent. Combine the garlic, chili pepper, salt, pepper, caraway seeds, cumin, turmeric, and paprika in a mixing bowl. 1 minute in the microwave. 

Combine the tomatoes, tomato paste, honey, and vinegar in a mixing bowl. Reduce the heat to medium-low and continue to cook for about 10-15 minutes, or until the sauce begins to thicken. Mix in the spinach until it is slightly wilted. Remove from the heat and set aside to cool somewhat. Preheat the oven to 400 degrees Fahrenheit.

While the filling cools, divide the dough into four equal pieces. Each piece of dough should be rolled into an 8-inch round. Place the dough on a baking sheet lined with parchment paper.

Place the tomato mixture in the center, leaving a 12-inch border on all sides. Distribute the feta evenly among the galettes, then fold the dough edges in, overlapping if necessary.

Whisk one egg with a few drops of water in a small bowl. Brush the egg wash over the dough. Bake for 25 minutes, or until the dough is brown.

Remove galettes from the oven and form a well in the center of each with a spoon. Fill each galette with one egg, spreading the whites out with a knife so they don’t pool on top of the yolks. 

If you have large eggs, try using only half of each egg white. You can accomplish this by cracking the egg over a bowl and allowing some of the white to drip out before placing the yolk and remaining whites in the galette’s well. Bake for another 5-8 minutes, or until the whites have set.

Allow it to cool slightly before sprinkling with smoked paprika and freshly ground black pepper to serve.


Awesome right? “Dinner doesn’t have to be stressful, and it doesn’t have to be unhealthy. With these healthy egg recipes. 

You can whip up a delicious meal in no time. And the best part? You’ll feel great after eating them! 

Eggs are a superfood, and they’ll help you reach your health and wellness goals. So, don’t wait – get cooking!