13 Egg Recipes That Are Easy to Make Using Daily Ingredients

Eggs are among the most adaptable ingredients in your kitchen, capable of changing simple pantry staples into delicate meals. Whether you’re rushing to get breakfast on the table or planning a cozy dinner, these recipes prove that cooking doesn’t have to be complicated. From fluffy scrambles to baked treats, each dish uses ingredients you likely already have at home. Explore this meal in your cooking.

1. Classic Scrambled Eggs with Cheese

Start your morning with fluffy scrambled eggs. Heat 1 tablespoon of butter in a non-stick pan over medium-low heat. Crack 3 eggs into a bowl and whisk with 2 tablespoons of milk and a pinch of salt. Pour the mixture into the warm pan and gently stir with a wooden spoon. Add 30 grams of shredded cheese when eggs are almost set. Continue stirring until creamy and just cooked through. Remove from heat to prevent overcooking. Serve hot with toast or fresh herbs for a breakfast that takes just 5 minutes to prepare.

2. Baked Egg Muffins with Vegetables

These portable breakfast options are packed with nutrition. Preheat your oven to 180°C and grease a 12-cup muffin tin. Whisk 8 eggs with 60ml of milk, 1 teaspoon of salt, and ½ teaspoon of black pepper in a large bowl. Dice 100 grams of bell peppers, 50 grams of onions, and 80 grams of spinach. Distribute vegetables evenly among muffin cups, then pour egg mixture over them, filling each cup ¾ full. Bake for 18-20 minutes until eggs are set and tops are lightly golden. Cool for 5 minutes before removing from tin. Store in refrigerator for up to 4 days.

3. Simple Fried Rice with Eggs

Change leftover rice into a fulfilling meal with this quick technique. Heat 2 tablespoons of oil in a large pan or wok over high heat. Add 300 grams of cooked rice and stir-fry for 2 minutes until heated through. Push rice to one side of the pan and crack 2 eggs into the empty space. Scramble the eggs quickly, then mix them with the rice. Add 100 grams of frozen peas and 50 grams of diced carrots. Season with 2 tablespoons of soy sauce and 1 teaspoon of garlic powder. Cook for another 3 minutes, stirring constantly. This hearty dish feeds 4 people and uses ingredients from your pantry.

4. Fluffy Pancakes with Eggs

Weekend mornings request for pancakes that are light as air. Mix 200 grams of flour, 2 tablespoons of sugar, 2 teaspoons of baking powder, and 1 teaspoon of salt in a large bowl. In another bowl, whisk 2 eggs with 250ml of milk and 3 tablespoons of melted butter. Pour wet ingredients into dry ingredients and stir until just combined. Don’t overmix or pancakes will be tough. Heat a non-stick pan over medium heat and pour ¼ cup of batter for each pancake Cook until bubbles form on surface, then flip and cook 2 more minutes. Serve with your favorite toppings for a breakfast that brings smiles to faces.

5. Shakshuka with Tomatoes and Peppers

This Middle Eastern dish brings bold flavors to your table with minimal effort. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 diced onion and 2 diced bell peppers, cooking for 5 minutes until softened. Add 2 minced garlic cloves, 1 teaspoon of paprika, and ½ teaspoon of cumin. Cook for 1 minute, then add 400 grams of canned tomatoes and 1 teaspoon of salt. Simmer for 10 minutes until sauce thickens. Make 4 wells in the sauce and crack an egg into each well. Cover and cook for 8-10 minutes until egg whites are set but yolks remain runny. Garnish with fresh parsley and serve with bread.

6. Egg Salad Sandwiches

Comfort food doesn’t get simpler than this classic sandwich filling. Place 6 eggs in a pot and cover with cold water. Bring to a boil, then remove from heat and let sit for 12 minutes. Transfer eggs to ice water to cool completely. Peel eggs and chop them roughly in a large bowl. Add 3 tablespoons of mayonnaise, 1 teaspoon of mustard, 2 tablespoons of chopped celery, and salt and pepper to taste. Mix gently to combine all ingredients. Spread mixture on bread slices and add lettuce leaves if desired. This filling keeps in the refrigerator for 3 days and makes enough for 4 sandwiches. Serve for lunch.

7. Chocolate Chip Cookies with Eggs

Homemade cookies bring joy to any kitchen, and eggs help create their chewy texture. Cream 115 grams of softened butter with 100 grams of brown sugar and 50 grams of white sugar until light and fluffy. Beat in 1 egg and 1 teaspoon of extract. In a separate bowl, whisk 200 grams of flour, 1 teaspoon of baking soda, and ½ teaspoon of salt. Gradually add dry ingredients to wet ingredients, mixing until just combined. Fold in 200 grams of chocolate chips. Drop rounded tablespoons of dough onto baking sheets lined with parchment paper. Bake at 190°C (374°F) for 9-11 minutes until edges are golden. Cool on baking sheet for 5 minutes before transferring to wire rack.

8. Breakfast Burrito with Scrambled Eggs

Portable breakfast becomes possible with this hearty wrap that travels well. Heat 1 tablespoon of oil in a large pan over medium heat. Add 100 grams of diced potatoes and cook for 8 minutes until golden and tender. Push potatoes to one side and add 4 beaten eggs to the empty space. Scramble eggs until just set, then mix with potatoes. Add 50 grams of shredded cheese and 2 tablespoons of salsa. Warm 4 large tortillas in microwave for 30 seconds. Divide egg mixture among tortillas, fold in sides, then roll tightly from bottom. Wrap in foil for easy eating on busy mornings. Each burrito provides protein and energy for hours.

9. French Toast with Cinnamon

Weekend mornings deserve this indulgent treat that makes ordinary bread unusual. Whisk 3 eggs with 125ml of milk, 1 tablespoon of sugar, 1 teaspoon of cinnamon, and a pinch of salt in a shallow dish. This mixture coats about 6 slices of bread. Heat 1 tablespoon of butter in a large skillet over medium heat. Dip each bread slice in egg mixture, letting excess drip off, then place in hot pan. Cook 2-3 minutes per side until golden brown and crispy. Serve while hot with maple syrup, fresh fruit, or powdered sugar. The key is using slightly stale bread that absorbs the custard mixture without falling apart. This recipe feeds 3 people generously.

10. Egg Drop Soup

This comforting soup comes together in minutes using pantry staples. Bring 1 liter of chicken broth to a gentle simmer in a large pot. Mix 2 tablespoons of cornstarch with 3 tablespoons of cold water to make a slurry. Add cornstarch mixture to simmering broth and stir until slightly thickened. Beat 2 eggs in a small bowl, then slowly drizzle them into the soup while stirring in a circular motion with a fork. The eggs will form delicate ribbons throughout the broth. Season with 1 teaspoon of soy sauce, ½ teaspoon of sesame oil, and white pepper to taste. Garnish with chopped green onions and serve hot. This soothing soup serves 4 people and takes just 10 minutes to make.

11. Eggs with Paprika

These favorites require just a few ingredients but deliver impressive results. Hard-boil 6 eggs using your preferred method, then cool completely in ice water. Peel carefully and slice each egg in half lengthwise. Remove yolks and place in a bowl with 3 tablespoons of mayonnaise, 1 teaspoon of mustard, and salt and pepper to taste. Mash until smooth and creamy, adjusting consistency with more mayonnaise if needed. Spoon or pipe yolk mixture back into egg white halves using a pastry bag or spoon. Sprinkle with paprika for color and flavor. Chill for at least 30 minutes before serving. These classic appetizers never go out of style and can be prepared a day ahead.

12. Spinach and Cheese Omelet

Master this technique and you’ll have restaurant-quality breakfasts at home. Heat 1 tablespoon of butter in a non-stick pan over medium-low heat. Add 100 grams of fresh spinach and cook until wilted, about 2 minutes. Beat 3 eggs with 2 tablespoons of milk, salt, and pepper in a bowl. Pour eggs over spinach and let set for 30 seconds. Gently pull cooked edges toward center, tilting pan to let uncooked egg flow underneath. When eggs are almost set but still slightly wet on top, add 30 grams of shredded cheese to one half. Fold omelet in half and slide onto plate. The key is low heat and patience for a tender, creamy result that showcases simple ingredients beautifully.

13. Egg Custard Tarts

These refined tarts demonstrate how straightforward ingredients can produce sophisticated desserts. Roll out the pastry dough and cut circles to fit tart shells. Press dough into shells and prick bottoms with a fork. Whisk 3 eggs with 200ml of milk, 50 grams of sugar, and 1 teaspoon of extract until smooth. Strain mixture through a fine sieve to remove any lumps, then pour into prepared tart shells, filling each about ¾ full. Bake at 180°C or 20-25 minutes until custard is set and tops are lightly golden. Cool in tins for 10 minutes before removing. These delicate tarts are better served warm.