17 of Our Best Baked, Fried, and Scrambled Egg Recipes for Stress-Free Mornings

From quick scrambles to easy bakes and golden fried eggs, these reliable recipes make breakfast feel doable, even on your busiest mornings.

By
Theodora Kaloudis
Theodora Kaloudis
Theodora Kaloudis
Theodora's passion for cooking began early on as a young girl, working in the kitchen at her father's Greek diner in Brooklyn, NY. Her recipes have appeared on Delish, Spruce Eats, Today.com, Martha Stewart & Marley Spoon, Dinnerly, Simply Recipes, and in various cookbooks.
Learn about Simply Recipes' Editorial Process
Published January 04, 2026
Theodora Kaloudis
Two poached eggs on top of two pieces of stacked toast. One egg has a slightly runny yolk. Salt and pepper are sprinkled on the eggs, toast and black plate.
Alison Bickel

Eggs for breakfast are a great way to start your day. They’re versatile, filling, and can be cooked in a variety of ways. Baked, fried, poached, or scrambled, we’ve pulled together a satisfying list of our best egg recipes to help get you through every day of the week.

We have quick recipes like microwave poached eggs, mug omelets, and flavorful scrambles. There are also a few options that can be made ahead of time for a perfect grab-and-go breakfast. Whatever you choose, you’ll be starting your day off on the right foot and with less stress. 

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  • Scrambled Eggs with Kale and Mozzarella

    scrambled eggs with kale and mozzarella
    Elise Bauer

    “We are using mozzarella cheese in this recipe because I just happened to have some on hand. Feel free to use your favorite melty cheese - swiss, gruyere, provolone, or cheddar.” —Elise Bauer, Founder

  • Huevos a la Mexicana

    Huevos a la Mexicana on Plate with Tortilla

    Simply Recipes / Mihaela Kozaric Sebrek

    “Simple ingredients like eggs, tomatoes, green onions, and jalapeños make a flavorful breakfast. You crack the eggs right into the pan and stir, making this a one-pan, no-fuss dish.” —from the Editors of Simply Recipes

  • Joe’s Special (Scrambled Eggs with Spinach, Beef, and Mushrooms)

    Skillet with eggs, cooked ground meat spinach and other vegetables
    Coco Morante

    “Joe’s Special is best served with sliced bread. Sourdough is my favorite, and it’s the classic San Francisco choice. Use a fork to scoot some of the scramble onto the bread and enjoy!” —Coco Morante, Recipe Developer

  • Tuscan Scrambled Eggs

    Tuscan scrambled eggs on a plate with a slice of toasted bread in the background
    Elise Bauer

    “They are very easy to prepare; the trick is to simmer the tomato and onion sauce for at least a half an hour before adding the eggs. Delicious with toast.” —Elise Bauer, Founder

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  • Microwave Poached Eggs

    Two poached eggs on top of two pieces of stacked toast. One egg has a slightly runny yolk. Salt and pepper are sprinkled on the eggs, toast and black plate.
    Alison Bickel

    “A small glass measuring cup (8-ounce capacity) is handy because you can measure the water and then poach the egg right in the cup. If you are using a mug, there are a few caveats. You want it to be sturdy and dense. The generic mugs you find in gift shops often work well.” —Simply Recipes Team

  • Chorizo and Egg Breakfast Tacos

    Breakfast Taco Recipe with Chorizo and Eggs
    Irvin Lin

    “If you prep all the ingredients ahead of time, all you need to do in the morning is scramble the eggs and warm up the tortillas, then assemble the tacos for an easy, hot breakfast.” —Irvin Lin, Recipe Developer

  • Easy Omelette

    An omelet in a frying pan garnished with herbs and filled with tomatoes topped with parsley and basil leaves
    Sally Vargas

    “Not only is an omelette quick and easy to make, it is a paragon of economy. Odds and ends (a.k.a. leftovers) rise to a new level when placed inside an omelette.” —Sally Vargas, Recipe Developer

  • Ham, Cheddar, and Green Chile Egg Bites

    Ham, Cheddar, and Green Chile Egg Bites on a Plate Next to a Bowl of Strawberries and a Glass of Orange Juice

    Simply Recipes / Ross Yoder

    “Egg bites are super simple to whip up in just 30 minutes, and most of that time is spent waiting for them to finish baking. That means that by the time they are done cooking, your kitchen can be completely tidy just in time for you to eat or store them—which is a major win in my book.” —Ross Yoder, Recipe Developer

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  • Microwave Omelette in a Mug

    microwave omelette with easy omelette recipe
    Elise Bauer and Guy Michelier

    “This microwave omelette is ready in just 4 minutes, making it ideal for busy mornings or when you're short on time. Simply whisk the ingredients in a mug, microwave, and enjoy a warm, fluffy omelette.” —from the Editors of Simply Recipes

  • Mushroom Toast With Fried Egg

    A dish of savory mushroom toast with a fried egg on top garnished with herbs served on a ceramic plate
    Sheryl Julian

    “You can sauté the mushrooms in advance if you like; reheat the mushrooms with a tablespoon or two of water to warm and loosen them. Fry the eggs at the last minute so they’re hot and the yolks are still runny when you drape them over the dish.” —Sheryl Julian, Recipe Developer

  • Frittata with Potatoes, Red Peppers, and Spinach

    A skillet containing a potato frittata with spinach and peppers
    Lisa Lin

    “This recipe is a success. The turmeric is a must. I sliced a couple of yukon potatoes into the size of fingerlings, and added a minced red jalapeno, I embellished the top with a paper thin sliced roma tomato and a dusting of grated romano. The family raved.” —Debra, Reader

  • Sheet Pan Fried Eggs

    Sheet Pan Fried Eggs Topped With Cracked Pepper on a Baking Pan

    Simply Recipes / Photo by Victor Protasio / Food Styling by Ruth Blackburn / Prop Styling by Claire Spollen

    “Say hello to the easiest way to make fried eggs for a crowd. In fact, this sheet pan technique for frying eggs might just be the best thing to happen to breakfast since oven baked bacon.” —Sarah Epperson, Recipe Developer

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  • Fried Egg Taco

    Fried egg taco with avocado, cheddar, and salsa

    Simply Recipes / Nick Evans

    “The fun part of these tacos is the topping options! I made a version with Monterey jack cheese and salsa verde one day that was very good. My favorite was red salsa with cheddar, avocado, and cilantro. YUM. You could add some more substantial toppings to these like crispy bacon, sautéed onions, a little guacamole, or even a crema sauce.” —Nick Evans, Recipe Developer

  • Baked Eggs in Avocado with Salmon

    Baked eggs in an avocado on a plate with a lemon. Sliced grapefruit and drinks are behind it.

    Simply Recipes / Alison Bickel

    “Scoop wide instead of deep. You want to scoop out about 1-1/2 tablespoons of avocado to create room for your egg. By scooping wide, you get more avocado in each bite and the egg cooks faster.” —Lauren Paige Richeson, Recipe Developer

  • Tortilla Española (Spanish Tortilla)

    A Spanish tortilla with potatoes cooked in a cast iron skillet
    Elise Bauer

    “This recipe is meant for a 9 inch diameter pan. If your pan is larger, add a couple eggs. If your pan is a full 12 inches, add 4 eggs, another potato and another green onion.” —Elise Bauer, Founder

  • Easy Oven Eggs

    An english muffin with a slice of baked egg, and two slices on bacon on the side

    Simply Recipes / Ali Redmond

    “These eggs are quiche-like in texture but firm enough to sandwich into an English muffin with bacon and cheese. They feed a crowd if you’re throwing a brunch gathering, or you can make them ahead and reheat them for easy breakfasts during the week. You can also make (and eat) them as is, like scrambled eggs, or throw in any number of extras to bulk them up like an omelet.” —Emma Christensen, former General Manager

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  • Make-Ahead Frittata Squares with Spinach, Tomatoes, and Feta

    Frittata square with vegetables served on a plate with a fork and greens
    Sally Vargas

    “One other advantage of a baked frittata is that it can be made ahead, and individual squares can be reheated in the microwave for an easy grab-and-go breakfast. With eight servings from the pan, you have breakfast for the whole week!” —Sally Vargas, Recipe Developer

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