Baked eggs with sausage, cheddar, and hash browns—easy to prep and serve.

Tangy deviled eggs paired with toasted BLT sliders—great for casual gatherings.

Rustic mix of golden potatoes, peppers, onions, and eggs in one pan.

Roasted veggies, feta, and sunny-side eggs on warm naan or pita.

Eggs, spinach, and cheese baked into portable muffin tins.

Scrambled eggs and melty cheese folded into crispy tortillas.

Stir-fried rice with eggs, carrots, peas, and scallions.

Vegan chorizo substitute and vegan egg substitute with peppers in a whole wheat wrap.

Savory chickpea flour “omelette” with veggies and herbs.

Roasted sweet potatoes, kale, and vegan eggs in a skillet.

Brown rice, black beans, avocado, and vegan eggs with salsa.

Eggs baked in crispy bacon cups with cheddar and herbs.

Halved avocados filled with eggs and baked until golden.

Zucchini noodles tossed in creamy egg-based carbonara sauce.

Shredded sweet potatoes baked into nests with eggs in the center.

Eggs scrambled with mushrooms, spinach, and onions.

Bell peppers filled with eggs and herbs, baked until set.

Coconut flour pancakes with eggs and cinnamon.

Eggs baked with zucchini, tomatoes, and cheese.

Fluffy quinoa topped with poached eggs and avocado.

Fluffy baked egg whites with yolks nestled in the center, served over greens.

Crisp waffles made with almond flour and eggs—perfect for brunch.