18 Delicious Egg Fast Recipes Quick

Eggsquisite news for all you busy home cooks out there! If you’re on the hunt for quick, delicious, and protein-packed meals, you’ve struck gold. Our roundup of 18 Delicious Egg Fast Recipes is here to save your weeknights with minimal fuss and maximum flavor. From fluffy omelets to savory scrambles, get ready to transform your meals. Keep scrolling to discover your next egg-cellent dish!

Cheesy Egg and Spinach Bake

Zesty mornings call for a dish that’s both nourishing and comforting, and this Cheesy Egg and Spinach Bake is just the ticket. Perfect for beginners, this recipe walks you through each step to ensure a delicious outcome every time.

Ingredients

• Eggs – 6
• Spinach – 2 cups, chopped
• Cheddar cheese – 1 cup, shredded
• Milk – ½ cup
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9-inch baking dish lightly.
2. In a large bowl, whisk together the eggs, milk, salt, and black pepper until fully combined.
3. Add the chopped spinach to the egg mixture, stirring gently to distribute evenly.
4. Pour the mixture into the prepared baking dish, ensuring the spinach is submerged in the egg mixture.
5. Sprinkle the shredded cheddar cheese evenly over the top of the mixture.
6. Bake in the preheated oven for 25 minutes, or until the edges are golden and the center is set.
7. Let the bake cool for 5 minutes before slicing to allow it to set further.

Golden and bubbly straight from the oven, this bake offers a delightful contrast between the creamy eggs and the slight crunch of the spinach. Serve it with a side of toast for a complete meal, or cut into squares for a portable breakfast option.

Garlic Parmesan Scrambled Eggs

Zesty mornings call for a breakfast that’s both comforting and full of flavor, and that’s exactly what these Garlic Parmesan Scrambled Eggs deliver. Perfect for beginners, this recipe breaks down the process into simple, foolproof steps.

Ingredients

• Eggs – 4
• Butter – 1 tbsp
• Garlic – 2 cloves, minced
• Parmesan cheese – ¼ cup, grated
• Salt – ¼ tsp
• Black pepper – ⅛ tsp

Instructions

1. Crack 4 eggs into a medium bowl and whisk until the yolks and whites are fully combined.
2. Heat a non-stick skillet over medium-low heat and add 1 tbsp of butter, allowing it to melt completely.
3. Add 2 cloves of minced garlic to the skillet and sauté for about 30 seconds, just until fragrant. Tip: Avoid browning the garlic to prevent bitterness.
4. Pour the whisked eggs into the skillet. Let them sit undisturbed for 20 seconds to start setting.
5. Gently stir the eggs with a spatula, folding them over from the edges towards the center. Tip: For creamy eggs, stir slowly and not too frequently.
6. When the eggs are mostly set but still slightly runny, sprinkle in ¼ cup of grated Parmesan cheese, ¼ tsp of salt, and ⅛ tsp of black pepper.
7. Continue to stir gently until the cheese is melted and the eggs are fully cooked but still moist, about 1 more minute. Tip: Remove the eggs from the heat just before they look done, as they’ll continue to cook from residual heat.

Heavenly creamy with a punch of garlic and a salty kick from Parmesan, these scrambled eggs are a game-changer. Serve them atop toasted sourdough or with a side of avocado for a breakfast that feels gourmet yet is effortlessly simple.

Spicy Deviled Eggs

Baking a batch of Spicy Deviled Eggs is a straightforward process that yields a flavorful and visually appealing appetizer. Perfect for gatherings, these eggs pack a punch with their creamy filling and spicy kick, making them a hit among those who love a bit of heat.

Ingredients

• Eggs – 6
• Mayonnaise – ¼ cup
• Dijon mustard – 1 tsp
• Hot sauce – ½ tsp
• Paprika – ¼ tsp

Instructions

1. Place 6 eggs in a single layer at the bottom of a large pot. Cover with water until the eggs are submerged by 1 inch.
2. Bring the water to a rolling boil over high heat. Once boiling, cover the pot and remove it from the heat. Let the eggs sit for 12 minutes.
3. While the eggs are cooking, prepare an ice bath by filling a large bowl with cold water and ice cubes.
4. After 12 minutes, transfer the eggs to the ice bath using a slotted spoon. Let them cool for 5 minutes to stop the cooking process.
5. Gently crack the eggs all over and peel under cold running water. Pat them dry with a paper towel.
6. Slice each egg in half lengthwise. Carefully remove the yolks and place them in a medium bowl.
7. Mash the yolks with a fork until they’re fine and crumbly. Add ¼ cup mayonnaise, 1 tsp Dijon mustard, and ½ tsp hot sauce. Mix until smooth.
8. Spoon or pipe the yolk mixture back into the egg white halves. Sprinkle each with a pinch of paprika for color and flavor.
9. Chill the deviled eggs in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Perfectly creamy with a spicy undertone, these deviled eggs are a delightful twist on the classic. Serve them on a platter garnished with fresh chives or alongside crisp celery sticks for a refreshing contrast.

Bacon and Egg Muffins

Just imagine starting your day with a savory, protein-packed breakfast that’s as easy to make as it is delicious. These Bacon and Egg Muffins are the perfect grab-and-go option for busy mornings, combining the classic flavors of bacon and eggs in a convenient muffin form.

Ingredients

• Eggs – 6
• Bacon – 6 slices
• Shredded cheddar cheese – ½ cup
• Salt – ¼ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 6-cup muffin tin.
2. Cook the bacon in a skillet over medium heat until crispy, about 5 minutes per side. Drain on paper towels, then crumble.
3. Whisk the eggs in a large bowl until well beaten. Stir in the crumbled bacon, shredded cheddar cheese, salt, and black pepper.
4. Divide the egg mixture evenly among the prepared muffin cups, filling each about ¾ full.
5. Bake for 20-25 minutes, or until the eggs are set and the tops are lightly golden. Tip: Insert a toothpick into the center of a muffin; if it comes out clean, they’re done.
6. Let the muffins cool in the tin for 5 minutes before removing. Tip: Run a knife around the edges to loosen them if they stick.
7. Serve warm. Tip: For an extra flavor boost, top with a dollop of sour cream or salsa.

Golden and fluffy, these muffins have a delightful contrast between the creamy eggs and the crispy bacon. Try serving them with a side of avocado slices or wrapped in a warm tortilla for a breakfast burrito twist.

Creamy Avocado Egg Salad

Preparing a creamy avocado egg salad is simpler than you might think, and it’s a perfect way to add a nutritious twist to your lunch routine. Let’s walk through the process together, ensuring every step is clear and manageable, even for beginners.

Ingredients

• Eggs – 4
• Avocado – 1
• Mayonnaise – 2 tbsp
• Lemon juice – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Place the eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil over high heat, then cover and remove from heat. Let stand for 12 minutes.
2. While the eggs are cooking, cut the avocado in half, remove the pit, and scoop the flesh into a medium bowl. Mash the avocado with a fork until smooth.
3. Once the eggs are done, transfer them to a bowl of ice water to cool for 5 minutes. This makes peeling easier.
4. Peel the eggs and chop them into small pieces. Add the chopped eggs to the bowl with the mashed avocado.
5. Add the mayonnaise, lemon juice, salt, and black pepper to the bowl. Gently mix everything together until well combined. Tip: For extra creaminess, you can add an additional tablespoon of mayonnaise.
6. Taste the salad and adjust the seasoning if necessary. Tip: If the salad is too thick, a little more lemon juice can loosen it up.
7. Cover the bowl and refrigerate for at least 30 minutes before serving to allow the flavors to meld. Tip: For best results, serve chilled.

Enjoy this creamy avocado egg salad on whole-grain toast, in a wrap, or atop a bed of greens for a satisfying meal. The creamy texture of the avocado pairs beautifully with the richness of the eggs, while the lemon juice adds a refreshing zing.

Egg and Sausage Breakfast Casserole

This Egg and Sausage Breakfast Casserole is a hearty, satisfying dish perfect for feeding a crowd or meal prepping for the week. The layers of fluffy eggs, savory sausage, and melted cheese come together in a dish that’s as easy to make as it is delicious.

Ingredients

• Eggs – 6
• Breakfast sausage – 1 lb
• Shredded cheddar cheese – 1 cup
• Milk – 1/2 cup
• Salt – 1/2 tsp
• Black pepper – 1/4 tsp

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
2. In a skillet over medium heat, cook the breakfast sausage until it’s no longer pink, about 5-7 minutes, breaking it apart as it cooks. Tip: Drain any excess grease to keep the casserole from being too oily.
3. In a large bowl, whisk together the eggs, milk, salt, and black pepper until well combined. Tip: For a fluffier texture, whisk the eggs vigorously to incorporate air.
4. Spread the cooked sausage evenly in the bottom of the prepared baking dish, then sprinkle the shredded cheddar cheese over the sausage.
5. Pour the egg mixture over the sausage and cheese, ensuring it’s evenly distributed.
6. Bake in the preheated oven for 25-30 minutes, or until the eggs are set and the top is lightly golden. Tip: Check for doneness by inserting a knife in the center; if it comes out clean, the casserole is ready.

Serve this casserole warm, with a side of fresh fruit or toast for a complete breakfast. The combination of creamy eggs, savory sausage, and gooey cheese makes every bite a delight. For a spicy twist, add diced jalapeños to the egg mixture before baking.

Cauliflower Fried Rice with Eggs

Discover how to transform simple ingredients into a flavorful and healthy meal with this easy cauliflower fried rice recipe. Perfect for beginners, this dish is a great way to enjoy a low-carb alternative to traditional fried rice.

Ingredients

• Cauliflower – 1 head, riced
• Eggs – 2
• Vegetable oil – 2 tbsp
• Soy sauce – 1 tbsp
• Green onions – 2, chopped

Instructions

1. Heat a large skillet over medium-high heat and add 1 tbsp of vegetable oil.
2. Add the riced cauliflower to the skillet, spreading it out evenly. Cook for 5 minutes, stirring occasionally, until it starts to soften.
3. Push the cauliflower to one side of the skillet and add the remaining 1 tbsp of vegetable oil to the empty side.
4. Crack the eggs into the oil and scramble them until fully cooked, about 2 minutes.
5. Mix the scrambled eggs with the cauliflower in the skillet.
6. Add the soy sauce and stir well to combine all ingredients. Cook for another 2 minutes to let the flavors meld.
7. Sprinkle the chopped green onions over the top and serve immediately.

Tip: For extra flavor, consider adding a pinch of garlic powder or ginger to the cauliflower while it cooks. Another tip is to use a food processor to rice the cauliflower quickly. Lastly, ensure your skillet is hot before adding the ingredients to achieve the best texture.

This cauliflower fried rice has a delightful crunch and a savory flavor that pairs well with a drizzle of sriracha or a side of steamed vegetables. Try serving it in a bowl with a fried egg on top for an extra protein boost.

Egg Drop Soup with Green Onions

Unlock the simplicity of homemade comfort with this Egg Drop Soup with Green Onions, a classic that’s as easy to make as it is satisfying to sip. Perfect for beginners, this recipe demystifies the process with clear, actionable steps.

Ingredients

• Chicken broth – 4 cups
• Eggs – 2 large
• Green onions – 2 tbsp, finely chopped
• Cornstarch – 1 tbsp
• Water – 2 tbsp
• Soy sauce – 1 tsp
• Salt – ¼ tsp

Instructions

1. In a medium pot, bring the chicken broth to a boil over high heat.
2. While waiting for the broth to boil, whisk together cornstarch and water in a small bowl until smooth to create a slurry.
3. Once the broth is boiling, reduce the heat to medium and slowly stir in the cornstarch slurry to thicken the soup.
4. In a separate bowl, beat the eggs lightly with a fork.
5. Slowly drizzle the beaten eggs into the soup in a steady stream, stirring gently with a fork to create ribbons.
6. Add soy sauce and salt, then stir to combine.
7. Remove the pot from heat and sprinkle the chopped green onions over the soup.
8. Let the soup sit for 1 minute before serving to allow the flavors to meld.

Fluffy egg ribbons float in a savory, slightly thickened broth, with the fresh bite of green onions adding a pop of color and flavor. Serve this soup as a light starter or pair it with steamed rice for a more substantial meal.

Shakshuka with Poached Eggs

Mastering the art of Shakshuka with Poached Eggs begins with understanding its simplicity and depth of flavor. This dish, a vibrant blend of tomatoes, peppers, and eggs, is as nourishing as it is colorful, perfect for any meal of the day.

Ingredients

• Olive oil – 2 tbsp
• Onion – 1, diced
• Red bell pepper – 1, diced
• Garlic – 2 cloves, minced
• Cumin – 1 tsp
• Paprika – 1 tsp
• Canned tomatoes – 28 oz, crushed
• Eggs – 4
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Fresh parsley – 2 tbsp, chopped

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add diced onion and red bell pepper, cooking until soft, about 5 minutes, stirring occasionally.
3. Stir in minced garlic, cumin, and paprika, cooking until fragrant, about 1 minute.
4. Pour in crushed tomatoes, season with salt and black pepper, and simmer for 10 minutes, stirring occasionally.
5. Create 4 small wells in the tomato mixture with a spoon, then crack an egg into each well.
6. Cover the skillet and cook until the eggs are poached to your liking, about 5 minutes for runny yolks.
7. Sprinkle with chopped parsley before serving.

Perfectly poached eggs atop a rich, spiced tomato sauce offer a delightful contrast in textures. Serve directly from the skillet with crusty bread for dipping, embracing the communal spirit of this dish.

Egg and Avocado Breakfast Bowl

For a nutritious start to your day, this Egg and Avocado Breakfast Bowl combines simplicity with flavor, perfect for those mornings when you need something quick yet satisfying.

Ingredients

• Eggs – 2
• Avocado – 1
• Olive oil – 1 tbsp
• Salt – ½ tsp
• Pepper – ¼ tsp

Instructions

1. Heat a non-stick skillet over medium heat and add 1 tbsp of olive oil.
2. Crack 2 eggs into the skillet, being careful not to break the yolks.
3. Cook the eggs for 3 minutes for sunny-side up, or flip and cook for an additional 1 minute for over-easy.
4. While the eggs cook, cut the avocado in half, remove the pit, and slice the flesh while still in the skin.
5. Scoop the avocado slices out of the skin and arrange them in a bowl.
6. Season the avocado with ½ tsp of salt and ¼ tsp of pepper.
7. Once the eggs are cooked to your liking, place them on top of the avocado in the bowl.
8. Tip: For extra flavor, drizzle a little more olive oil over the top before serving.
9. Tip: If you prefer your eggs scrambled, whisk them before adding to the skillet and stir constantly until set.
10. Tip: Add a pinch of red pepper flakes for a spicy kick.

Delight in the creamy texture of the avocado paired with the rich, runny yolk of the eggs. Serve with a side of toasted whole-grain bread for added crunch, or top with fresh herbs like cilantro or parsley for a burst of color and flavor.

Zucchini Noodles with Fried Eggs

Here’s a simple yet satisfying dish that turns zucchini into noodles and tops them with perfectly fried eggs. It’s a quick, nutritious meal that’s as easy to make as it is delicious.

Ingredients

• Zucchini – 2 medium
• Eggs – 2
• Olive oil – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Wash the zucchini and trim off the ends. Using a spiralizer, create zucchini noodles. If you don’t have a spiralizer, a vegetable peeler can make wide ribbons.
2. Heat olive oil in a large skillet over medium heat (350°F). Add the zucchini noodles and sauté for 2-3 minutes until just tender. Tip: Don’t overcook to keep them slightly crisp.
3. Season the noodles with salt and black pepper, then transfer to a plate.
4. In the same skillet, crack the eggs and fry over medium heat until the whites are set but the yolks are still runny, about 3 minutes. Tip: Cover the skillet for the last minute to ensure the tops of the whites are fully cooked.
5. Place the fried eggs on top of the zucchini noodles. Tip: For extra flavor, sprinkle with grated Parmesan or red pepper flakes before serving.

The zucchini noodles offer a fresh, light base, while the runny egg yolks create a rich sauce. Serve immediately for the best texture, perhaps with a slice of crusty bread to soak up the yolks.

Egg and Ham Roll-Ups

Start by gathering your ingredients and prepping your workspace for these simple yet delicious Egg and Ham Roll-Ups. Perfect for a quick breakfast or a snack, these roll-ups are sure to please with their savory flavors and easy preparation.

Ingredients

• Eggs – 2
• Ham slices – 4
• Shredded cheese – ½ cup
• Butter – 1 tbsp

Instructions

1. Heat a non-stick skillet over medium heat and add 1 tbsp of butter, allowing it to melt completely.
2. In a bowl, beat 2 eggs until smooth, then pour into the skillet, tilting to spread evenly.
3. Cook the eggs for 2 minutes or until the edges start to set, then sprinkle ½ cup of shredded cheese evenly over the top.
4. Place 4 ham slices over the cheese, then carefully roll the egg from one side to the other, creating a log.
5. Cook the roll-up for another minute to ensure the cheese melts and the egg is fully cooked, then remove from heat.
6. Let the roll-up sit for a minute before slicing into 1-inch pieces for serving.

Notice how the melted cheese binds the ham and egg together, creating a delightful texture contrast between the soft egg and the slightly crisp ham. Serve these roll-ups with a side of salsa or avocado for an extra flavor boost.

Egg and Mushroom Frittata

Unlock the secret to a perfect breakfast with this Egg and Mushroom Frittata, a dish that combines simplicity with elegance. Ideal for beginners, this recipe guides you through each step to ensure a fluffy, flavorful result every time.

Ingredients

– Eggs – 6
– Mushrooms – 1 cup, sliced
– Olive oil – 1 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 350°F to ensure it’s ready for baking the frittata.
2. Heat olive oil in a 10-inch oven-safe skillet over medium heat, perfect for sautéing without burning.
3. Add sliced mushrooms to the skillet, cooking them for 5 minutes until they’re golden and tender, stirring occasionally for even cooking.
4. Whisk eggs, salt, and black pepper in a bowl until fully combined, creating a uniform mixture for your frittata.
5. Pour the egg mixture over the mushrooms in the skillet, ensuring the mushrooms are evenly distributed.
6. Cook on the stove for 2 minutes without stirring, allowing the edges to set slightly.
7. Transfer the skillet to the preheated oven and bake for 15 minutes, or until the eggs are fully set and the top is lightly golden.
8. Remove from the oven and let it sit for 2 minutes before slicing, making it easier to serve.
Vibrant and versatile, this frittata boasts a tender texture with the earthy flavor of mushrooms shining through. Serve it warm with a side of fresh greens or slice it cold for a picnic, showcasing its adaptability to any meal setting.

Egg and Cream Cheese Pancakes

Kickstart your morning with these fluffy Egg and Cream Cheese Pancakes, a delightful twist on the classic breakfast favorite that’s surprisingly simple to make. Perfect for beginners, this recipe walks you through each step to ensure pancake perfection.

Ingredients

• Eggs – 2
• Cream cheese – 4 oz
• Flour – 1 cup
• Baking powder – 1 tsp
• Sugar – 2 tbsp
• Milk – 1/2 cup
• Butter – 2 tbsp, melted

Instructions

1. In a large bowl, whisk together the eggs and cream cheese until smooth.
2. Add the flour, baking powder, and sugar to the bowl, mixing until just combined to avoid overworking the batter.
3. Gradually pour in the milk and melted butter, stirring gently to incorporate all ingredients into a smooth batter.
4. Heat a non-stick skillet over medium heat (350°F) and lightly grease with butter or cooking spray.
5. Pour 1/4 cup of batter onto the skillet for each pancake, cooking until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip the pancakes carefully and cook for another 1-2 minutes until golden brown and cooked through.
7. Tip: For evenly sized pancakes, use a measuring cup to pour the batter.
8. Tip: Keep the heat at medium to prevent the pancakes from burning before they’re fully cooked inside.
9. Tip: Let the batter rest for 5 minutes before cooking to allow the baking powder to activate, resulting in fluffier pancakes.

Whisk these Egg and Cream Cheese Pancakes onto your plate for a breakfast that’s irresistibly tender with a slight tang from the cream cheese. Serve them stacked high with a drizzle of maple syrup or a dollop of whipped cream for an extra indulgent touch.

Egg and Cheddar Stuffed Mushrooms

Kickstart your culinary adventure with these Egg and Cheddar Stuffed Mushrooms, a simple yet satisfying dish that combines the earthy flavors of mushrooms with the creamy richness of eggs and cheddar. Perfect for beginners, this recipe guides you through each step to ensure delicious results.

Ingredients

• Mushrooms – 12 large
• Eggs – 2
• Cheddar cheese – ½ cup, shredded
• Butter – 1 tbsp
• Salt – ¼ tsp
• Black pepper – ⅛ tsp

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Clean the mushrooms with a damp paper towel and remove the stems carefully to create space for the stuffing.
3. In a bowl, beat the eggs lightly, then mix in the shredded cheddar cheese, salt, and black pepper.
4. Melt the butter in a skillet over medium heat, then sauté the mushroom caps for 2 minutes on each side to soften them slightly.
5. Fill each mushroom cap with the egg and cheese mixture, pressing down gently to ensure it’s compact.
6. Place the stuffed mushrooms on a baking sheet and bake for 15 minutes, or until the eggs are set and the cheese is bubbly.
7. Let the mushrooms cool for 2 minutes before serving to allow the filling to set properly.

Offering a delightful contrast between the tender mushrooms and the creamy, cheesy filling, these stuffed mushrooms are a hit at any gathering. Serve them warm as an appetizer or alongside a fresh salad for a light meal.

Summary

Absolutely packed with variety, our roundup of 18 Delicious Egg Fast Recipes offers quick, tasty solutions for any meal. Whether you’re craving something savory or sweet, there’s a recipe here to delight. We’d love to hear which ones become your favorites—drop us a comment below! And if you found this collection helpful, please share the love on Pinterest. Happy cooking!