This collection of 20+ easy, healthy egg recipes ideas will give you a ton of inspiration for what to make with eggs. These dishes use simple ingredients, are easy to cook, and can be enjoyed for breakfast, lunch, or even dinner!
Looking for some creative ways to cook with eggs that aren’t your standard scrambled or fried eggs over toast? You’ve come to the right place!
I’ve rounded up 20+ easy, healthy egg recipe ideas from my website for you below. Each of these egg dishes uses minimal ingredients but pack in a TON of flavour.
As a dietitian, I’ve made sure that these recipes get in lots of vegetables and that they’re balanced in nutrition. Eggs are one of my favourite protein sources, and I go more in depth on their nutrition benefits below if you’re interested.
Many of these recipes can be enjoyed for any meal of the day – breakfast, lunch, or even dinner. I’d love to know which ones you end up making!
Egg Nutrition Benefits
There are so many reasons why eggs are one of my favourite protein sources. They’re easy to cook with, super versatile, delicious, affordable, AND packed with nutrition benefits.
A standard serving of 2 large eggs provides 13 grams of complete protein, which provides essential amino acids to build and repair our muscles, organs, and body tissues.
Protein also helps to slow digestion, meaning you’ll feel fuller for longer when including a quality source of protein in your meals and snacks. This is what makes these recipes so satisfying!
In addition to protein, eggs are rich in other essential micronutrients like:
Did you know that eggs are even a source of antioxidants, like lutein and zeaxanthin?
What’s more – the fat content of eggs can help your body absorb any fat-soluble nutrients found in the rest of the meal (like in vegetables, for instance)!
The recipes below share easy, delicious ways to reap the health benefits of eggs 🙂
These healthy breakfast egg muffins are an easy vegetarian meal prep idea. You can make these ahead of time, store them in the fridge or freezer, and reheat in the microwave. Breakfast is ready in minutes!
This oven-baked root vegetable frittata is the BEST autumn recipe. Three types of root veggies, fresh herbs, and goat cheese get paired with protein-rich eggs for an easy, delicious vegetarian meal that you can enjoy for breakfast, lunch, or dinner!
Canned salmon makes a quick, delicious, and affordable substitute for smoked salmon in this Eggs Benedict. Serve with a herby hollandaise sauce, lots of lemon, a whole wheat bun, and a side of asparagus for a delicious springtime brunch!
Looking to try kimchi? Incorporating it into a grain bowl is one of the easiest ways to do it. Kimchi adds incredible flavour to a simple quinoa and veggie fried "rice," along with gut health benefits! Gluten-free. Vegan option available.
Using avocado as a substitute for mayonnaise, this healthy boiled-egg salad sandwich recipe is packed with protein, healthy fats, and fibre for a filling, balanced meal. Plus, it's made in 20 minutes or less!
This Cold Chopped Quinoa Salad is perfect for lunch or dinner meal prep! It's made with pomegranates, chopped carrots, cucumbers, parsley, and protein-rich eggs to help make this salad a complete, healthy meal. It's gluten-free, vegetarian, and ready in under 30 minutes.
This baked tomato pasta recipe is made with tomato sauce, feta cheese, eggs, fresh basil, vegetables, and a bunch of delicious spices. It's an easy, healthy, vegetarian meal that's ready in about 30 minutes! This recipe can be made gluten-free and dairy-free if needed.
This Easy Cucumber Avocado Salad is made with nutritious ingredients like quinoa, sauerkraut, nutritional yeast, hemp seeds, lemon, and fresh herbs. It's healthy, refreshing, and can be enjoyed as a complete meal or side salad! Gluten-free with vegan option available.
This butternut squash hash with eggs and kale is such a delicious, easy, and cozy breakfast idea! All you need are 9 simple ingredients. Recipe is vegetarian, gluten-free, and can easily be made dairy-free as well.
This oven-baked spaghetti frittata recipe is packed with veggies, fibre, and protein! It's nutritious, easy to make, and an awesome option for breakfast, lunch, or dinner. Bonus: it's great for meal prep AND for using up leftover pasta!
Have you ever tried adding scrambled eggs to a tossed, green vegetable salad? It's such an easy, delicious, and SUPER QUICK way to add protein to a salad to make it more filling. This "recipe" is more of a guide that can be modified as desired – see notes for inspiration!
If you make any of these recipes, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. You can also subscribe to my email list to never miss a new recipe or nutrition education post!
Get the Recipe:20 Easy, Healthy Egg Recipe Ideas, Including Stovetop Shakshuka
This healthy no-bake stovetop shakshuka is so easy to make! No oven required, this recipe is ready in under 30 mins. Plus, more healthy egg recipe ideas!
Heat a large pan over medium. Add olive oil and sauté chopped bell pepper for ~5 minutes.
Add spinach to the pan, sautéing for about 1 minute until slightly wilted.
Add tomato sauce, thyme, oregano, garlic powder, salt, and pepper, adjusting for taste. Cook for ~3 minutes, stirring regularly.
Using the back of a spoon or spatula, make space in the sauce mixture to crack the eggs into. Next, sprinkle with crumbled cheese and cover pan with a lid.
Let cook until egg whites are done (around 5-10 minutes), making sure not to overcook (you want the yolks to still be soft). NOTE: Keep an eye on the eggs at this point, as timing will differ depending on how deep your pan is, how hot your oven is, etc.
Remove pan from heat, and sprinkle with fresh basil, cracked pepper, and an extra drizzle of olive oil. Enjoy hot and serve with a side of freshly toasted sourdough!
*LEFTOVERS: If you have leftovers of this shakshuka recipe, simply store them in an airtight container. They’ll keep in the fridge for 3-4 days. The easiest way to reheat the leftovers is in the microwave! Since it’s a pretty “liquid” meal, you won’t get any compromise in texture.*RECIPE VARIATIONS:
Try using different greens instead of spinach, like kale or chard.
Try using different veggies in place of red bell peppers – it’s a great way to use up anything going bad!
Try experimenting with different spice combinations. One I particularly love is a mix of cumin, chili powder, and paprika.
Omit the goat cheese (if dairy-free), or swap it with feta or parmesan.
Try adding in freshly chopped onion or garlic for extra flavour.
Use any type of canned tomatoes – tomato sauce, fire-roasted, strained, crushed, even harissa…they will all work!