13 Egg Breakfasts That Make Busy Mornings Feel So Much Better

Some mornings you need something warm, filling and ready in minutes. That is exactly why egg breakfasts never go out of style. Eggs are cheap, packed with protein and they work with almost anything already in your fridge. In this gallery you will find fluffy omelettes, make ahead muffins, cozy skillets and handheld burritos you can eat on the way out the door. Every slide comes with a simple recipe, so you can cook along. If you want even more morning fuel, check out these high protein breakfast ideas too. Which one will you make tomorrow? Keep going and pick your favorite..

Spinach and Feta Frittata, the Egg Breakfast That Feeds a Crowd

If you only learn one of these egg breakfasts, make it this frittata. It starts on the stove and finishes in the oven, so the middle stays soft while the top turns golden. Spinach adds color, feta adds a salty bite and cherry tomatoes burst into sweet little pockets. Slice it like a pie and serve it warm or cold. Leftovers pack beautifully for lunch the next day.

You will need: 8 eggs, 1/3 cup milk, 2 cups baby spinach, 1/2 cup crumbled feta, 1 cup cherry tomatoes, 1 small onion, 1 tablespoon olive oil, salt and pepper.

How to make it: Heat the oven to 375 F. Cook the onion in olive oil in an oven safe skillet for 4 minutes. Add spinach and stir until wilted. Whisk eggs, milk, salt and pepper and pour over the vegetables. Scatter tomatoes and feta on top. Cook 3 minutes on the stove, then bake 12 to 15 minutes until just set.

Avocado Toast With a Jammy Fried Egg

Avocado toast gets a serious upgrade when a fried egg sits on top. The runny yolk mixes with the creamy avocado and makes its own sauce. Use thick, toasted sourdough so it can hold everything without going soggy. A squeeze of lemon and a pinch of chili flakes wake it all up. Quick question: do you like your yolk runny or fully cooked? Tell us in the comments.

You will need: 2 slices sourdough, 1 ripe avocado, 2 eggs, 1 teaspoon lemon juice, chili flakes, salt, pepper, 1 teaspoon butter.

How to make it: Toast the bread until crisp. Mash avocado with lemon, salt and pepper and spread it on the toast. Melt butter in a pan and fry the eggs for 3 minutes until the whites set. Slide one egg onto each toast and finish with chili flakes.

Soft Scrambled Eggs, One of the Simplest Egg Breakfasts

The secret to creamy scrambled eggs is low heat and a little patience. Instead of blasting them in a hot pan, you stir them slowly so they form soft, silky curds. Pull them off the heat while they still look a little wet, because they keep cooking on the plate. Pile them on buttered toast with chives and you have a breakfast that tastes like a cafe made it.

You will need: 4 eggs, 1 tablespoon butter, 2 tablespoons milk, a pinch of salt, chopped chives, toast for serving.

How to make it: Whisk eggs, milk and salt. Melt butter in a nonstick pan over low heat. Add the eggs and stir slowly with a spatula. Keep stirring for 3 to 4 minutes until soft curds form. Take the pan off the heat, add chives and serve on toast.

Garden Vegetable Omelette

An omelette is the best way to use up odds and ends from the crisper drawer. Peppers, onions, tomatoes and a handful of herbs all work. The trick is to cook the vegetables first so they are tender, then pour the eggs around them. Fold it once, slide it out and you are done in under ten minutes. What is your must have omelette filling? A) cheese B) peppers C) mushrooms D) ham.

You will need: 3 eggs, 1/4 bell pepper, 1/4 onion, 4 cherry tomatoes, 2 tablespoons shredded cheese, 1 teaspoon oil, salt, pepper, fresh herbs.

How to make it: Chop the vegetables small. Saute them in oil for 3 minutes. Whisk the eggs with salt and pepper and pour into the pan. Tilt the pan so the egg spreads out. When the top is almost set, add cheese and herbs, fold in half and serve.

Make Ahead Egg Muffins for Grab and Go Egg Breakfasts

Egg muffins are the meal prep hero of busy weeks. You bake a dozen on Sunday and reheat them in 30 seconds each morning. They are basically mini crustless quiches, so you can change the fillings every time. Kids love that they are small and easy to hold. Keep them in the fridge for four days or freeze them for up to a month.

You will need: 10 eggs, 1/2 cup milk, 1 cup chopped spinach, 1/2 cup diced bell pepper, 1/2 cup shredded cheddar, salt, pepper, cooking spray.

How to make it: Heat the oven to 350 F and grease a 12 cup muffin tin. Divide spinach, pepper and cheese between the cups. Whisk eggs, milk, salt and pepper and pour over the fillings until each cup is 3/4 full. Bake 20 to 22 minutes until puffed and set. Cool 5 minutes before removing.

Freezer Friendly Breakfast Burritos

Breakfast burritos are the ultimate handheld meal. Scrambled eggs, crispy potatoes, black beans and salsa get wrapped tight in a warm tortilla. Make a batch, wrap each one in foil and freeze them. On a busy morning, just microwave one for two minutes and you have a hot breakfast in the car. Would you add hot sauce or keep it mild?

You will need: 6 eggs, 4 large flour tortillas, 1 cup cooked diced potatoes, 1/2 cup black beans, 1/2 cup shredded cheese, 1/2 cup salsa, salt, pepper, 1 teaspoon oil.

How to make it: Scramble the eggs in oil with salt and pepper until just set. Warm the tortillas. Fill each one with eggs, potatoes, beans, cheese and a spoon of salsa. Fold in the sides and roll up tightly. Toast seam side down in a dry pan for 1 minute per side.

Soft Boiled Eggs With Toast Soldiers

Of all the egg breakfasts here, this is the cozy one many of us grew up with. A soft boiled egg sits in a little cup, and you dip strips of buttered toast straight into the golden yolk. Timing is everything here. Six and a half minutes gives you a set white and a runny center. It feels nostalgic, it costs almost nothing and it is ready faster than a coffee shop line.

You will need: 2 eggs, 2 slices bread, 1 tablespoon butter, salt, pepper.

How to make it: Bring a small pot of water to a gentle boil. Lower the eggs in with a spoon and cook for 6 1/2 minutes. Move them to cold water for 1 minute. Toast and butter the bread and cut it into strips. Tap the top off each egg, season and dip away.

Poached Eggs on Toast, Classic Egg Breakfasts Done Right

Poached eggs sound fancy, but they only need a pot of water and a little vinegar. The vinegar helps the white wrap around the yolk so you get a neat, round egg. Serve them on toast with chives, or on top of sauteed greens for a lighter plate. Once you master this, you will never pay for brunch eggs again. Have you ever tried poaching eggs at home?

You will need: 2 very fresh eggs, 1 tablespoon white vinegar, 2 slices toast, butter, chives, salt and pepper.

How to make it: Bring a pot of water to a gentle simmer and add the vinegar. Crack each egg into a small cup. Stir the water to make a gentle swirl and slide the egg into the center. Cook 3 minutes. Lift out with a slotted spoon, drain and place on buttered toast.

Spinach and Cheese Quiche

Quiche is one of those egg breakfasts that always impresses guests. A flaky crust holds a creamy custard of eggs and milk, loaded with spinach and melted cheese. Use a store bought crust to save time, nobody will know. It is just as good at room temperature, so you can bake it the night before. Serve a slice with fruit for a complete and filling morning meal.

You will need: 1 unbaked pie crust, 4 eggs, 1 cup milk, 1 cup chopped spinach, 1 cup shredded Swiss or cheddar, 1/4 onion, salt, pepper, a pinch of nutmeg.

How to make it: Heat the oven to 375 F. Press the crust into a pie dish. Cook the onion and spinach for 3 minutes and spread in the crust with the cheese. Whisk eggs, milk, salt, pepper and nutmeg and pour over. Bake 35 to 40 minutes until the center barely jiggles. Rest 10 minutes.

Sweet Potato Hash With Eggs on Top

This one pan meal is one of the most hearty, colorful egg breakfasts, and it is full of fiber. Cubes of sweet potato get crispy in the skillet with onion and peppers. Then you make little wells and crack eggs right into them. Cover the pan for a few minutes and the eggs steam to perfection. It is a great choice before a workout or a long day.

You will need: 2 medium sweet potatoes, 1 onion, 1 bell pepper, 4 eggs, 2 tablespoons olive oil, 1 teaspoon smoked paprika, salt, pepper.

How to make it: Dice the sweet potatoes small. Cook in olive oil over medium heat for 10 minutes, stirring often. Add onion, pepper and paprika and cook 5 more minutes until tender and crisp. Make 4 wells, crack in the eggs, cover and cook 4 to 5 minutes until the whites are set.

Croissant Egg Sandwich

Sometimes breakfast should feel like a treat. A buttery croissant filled with soft scrambled eggs and melted cheese is exactly that. Add a slice of ham or keep it vegetarian with tomato and spinach. Warm the croissant first so it gets slightly crisp outside. Quick poll: which bread wins for egg sandwiches? A) croissant B) English muffin C) bagel D) toast.

You will need: 2 croissants, 3 eggs, 2 slices cheddar, 2 slices ham (optional), 1 teaspoon butter, salt, pepper.

How to make it: Split the croissants and warm them in the oven for 3 minutes. Scramble the eggs in butter with salt and pepper until just set. Lay cheese on the bottom halves, add ham and pile on the eggs. Close the sandwiches and serve right away.

Skillet Baked Eggs With Tomatoes and Spinach

Baked eggs are the easiest egg breakfasts to cook for a few people at once. Cherry tomatoes and spinach soften in a cast iron skillet, then eggs bake gently on top. Bring the whole pan to the table with crusty bread for dipping. It looks rustic and impressive, but it is mostly hands off. Which do you prefer for dipping, toast or warm pita?

You will need: 1 tablespoon olive oil, 1 1/2 cups cherry tomatoes, 2 cups spinach, 1 garlic clove, 4 eggs, salt, pepper, fresh herbs, bread for serving.

How to make it: Heat the oven to 375 F. Warm oil in a cast iron skillet and cook garlic and tomatoes for 4 minutes. Stir in the spinach until wilted. Make 4 small wells and crack in the eggs. Season and bake 8 to 10 minutes until the whites are set. Top with herbs.

Veggie Egg Wrap, One of the Lightest Egg Breakfasts

When you want something light but still filling, an egg wrap is a smart choice. Thin scrambled eggs, crunchy vegetables and a smear of hummus get rolled into a whole wheat tortilla. It takes about five minutes and travels well in a lunch box too. Try adding leftover roasted vegetables or a little feta for extra flavor.

You will need: 2 eggs, 1 whole wheat tortilla, 2 tablespoons hummus, a handful of spinach, 1/4 cucumber, 1 small tomato, salt, pepper, 1 teaspoon oil.

How to make it: Whisk the eggs with salt and pepper. Cook in oil in a wide pan like a thin omelette for 2 minutes. Spread hummus on the tortilla. Lay the egg on top and add spinach, sliced cucumber and tomato. Roll up tightly, cut in half and enjoy.