10 Easy Egg Recipes Made With Just 5 Ingredients (2024)

For many people, eggs are strictly a morning affair—but they shouldn't be. Simple to cook, inexpensive, nutritious, and tasty to boot, they're basically the perfect food. But despite their incredible versatility, it's easy to forget that they're a great place to start when you're stumped for dinner options. These 10 meals are all big on taste without sacrificing nutrition, thanks to healthy swaps for traditionally fattening or high-calorie ingredients. Plus, you probably already have everything you need on hand, since every recipe calls for just five ingredients (plus salt, pepper, olive oil, or cooking spray). Now breathe a sigh of relief, because dinner is almost ready.

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Love traditional potato hash? Here, shredded Brussels sprouts stand in for spuds, while turkey bacon takes the place of pork—but it still provides the super-satisfying flavor you want in a hash.

SERVINGS: 4

8 slices turkey bacon, chopped
1 lg shallot, halved and thinly sliced
3 c shredded Brussels sprouts (about 12 oz untrimmed sprouts)
1 Tbsp cider vinegar
4 lg eggs

1. PLACEturkey bacon in a large skillet over medium heat with 2 tsp olive oil. Cook,stirring, until browned, about 10 minutes. Remove bacon to a plate with a slotted spoon, leaving fat in pan.
2. ADD 1 tsp olive oil and shallot to pan. Sprinklewith salt and pepper and cook until lightly browned, about 5 minutes.
3. ADDBrussels sprouts, vinegar, and salt and pepper. Cook,stirring occasionally, until sprouts are lightly browned but retain a bit of crunch, about 8 minutes. Addbacon back in, stir again, and taste to check for seasoning.
4. CRACKeggs into the skillet, spacing them so they don’t touch, and sprinkle with salt and pepper. Coverskillet, turn heat to low, and cook until whites are cooked through but yolks are still runny, about 5 minutes.

NUTRITION (per serving) 209 cal, 22 g pro, 11 g carbs, 3 g fiber, 3 g sugars, 10 g fat, 2 g sat fat, 781 mg sodium

MORE: 13 Fantastic Brussels Sprouts Recipes

Cheese plus tomato: It's hard to argue with the logic that pizza is based on. Here, though, you get a healthy boost of vegetables, too.

SERVINGS: 2 big appetites

½ smyellow or orange bell pepper, seeded and thinly sliced
½ yellow onion,thinly sliced
1 15-oz can diced fire-roasted tomatoes with garlic
2 oz crumbled feta
4 lg eggs

1. PREHEAT oven to 375°F. Place 2 small, shallow baking dishes on a rimmed baking sheet.
2. WARM1 Tbsp olive oil in an 8-inch skillet over medium heat.
3. ADDbell pepper and onion.Sprinklewith salt and pepper and cook, stirring, until tender, about 6 minutes.
4. ADDtomatoes and simmer 3 minutes until slightly thickened; distribute between baking dishes.
5.SPRINKLEfeta on each (about 2 Tbsp per dish), then gently crack 2 eggs into each. Placebaking sheet with dishes in oven. Cookabout 15 minutes, until whites are just set.

NUTRITION (per serving) 238 cal, 11 g pro, 15 g carb, 3 g fiber, 10 g sugars, 14.5 g fat, 4.5 g sat fat, 851 mg sodium

MORE: 6 Clean Recipes With Fresh, Local Tomatoes

Raise your hand if you hate peeling squash. That's why we love delicata squash. The skin is tender enough to eat, plus it's delightfully sweet. Add perfectly poached eggs, greens, and crunchy hazelnuts, and you have an elegant meal. Pro tip: for nicely-shaped poached eggs, use super-fresh one, and place them in a fine-mesh strainer before cooking, so the thinner portion of white drips out.

SERVINGS:4

1delicata squash,seeded and thinly sliced
4 oz mixed greens
⅓ c bottled vinaigrette
4 lg eggs
4 Tbsphazelnuts, chopped andtoasted

1. PREHEAT oven to 425°F.
2. LINEa rimmed sheet pan with foil and drizzle with 2 Tbsp olive oil.
3. PLACEsquash in a single layer, sprinkle with salt and pepper, toss to combine, and roast until browned and tender, about 25 minutes, flipping squash midway through.
4. TOSSgreens with vinaigrette, and divide between 2 plates or place on a platter.
5. BRINGa large skillet with 1½ inches of water to a bare simmer over medium-high heat. Workingquickly, crack eggs onto a saucer, one at a time, and slide into barely simmering water. Cookabout 4 minutes, until white is opaque. Removewith a slotted spoon, pat dry with a paper towel, and place on greens.
6. SPRINKLEeach egg with salt and pepper, and top salads with 2 Tbsp each hazelnuts.

NUTRITION (per serving) 180 cal, 8 g pro, 7 g carb, 2 g fiber, 3 g sugars, 14.5 g fat, 3 g sat fat, 394 mg sodium

MORE: 10 Brilliant Butternut Squash Recipes

Regular egg salad is going to be jealous when it hears about this dish. Healthy avocado stands in for mayo, while radish adds crunch and a peppery flavor. If you're feeling particularly hungry, double the recipe—you might want two slices.

SERVINGS: 1

1 lg egg
1 slice whole-wheat bread
½ avocado, sliced
1 watermelon radish, thinly sliced
Hot sauce

1. BRINGa small saucepan with 2½ inches of water to a boil. Addegg and reduce heat to a bare simmer. Cook11 minutes, then run under cool water. Crackand peel, then thinly slice.
2. TOAST1 slice whole-wheat bread; top with avocado, egg slices, and radish, seasoning each layer.
3. ADDa few dashes of hot sauce; serve.

NUTRITION (per serving) 256 cal, 11 g pro, 18 g carb, 7 g fiber, 2 g sugars, 16 g fat, 3 g sat fat, 196 mg sodium

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Tacos are irresistible. But unlike most, these ones don't require marinating, braising, or grilling—hardly any prep at all, really. You might even want them for breakfast.

SERVINGS: 2

¼ sm red onion
4 lg eggs +2 lg egg whites
2 corn tortillas
Grated Cheddar cheese
Green salsa

1. THINLY slice onion.
2. WARM2 tsp olive oil in a small skillet over medium-low heat.
3. BEATeggs and egg whites, season with salt and pepper, and add to skillet. Cook, stirring constantly, until softly scrambled, about 4 minutes.
4. PLACEwarmed corn tortillas on each of 2 plates. Spooneggs onto tortillas, sprinkle on cheese, spoon on salsa, and top with onion slices.

NUTRITION(per serving) 416 cal, 24 g pro, 28 g carb, 1 g fiber, 4 g sugars, 22 g fat, 7.5 g sat fat, 941 mg sodium

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This combination might sound a little odd, but it totally works: The eggplant turns soft and smoky with the za'atar, while parsley adds freshness, and eggs round out the meal.

SERVINGS: 1 big appetite or 2 lighter ones
2 lg eggs
1Japanese eggplant,thinly sliced
Za’atar
1 whole-wheat naan
Parsley

1. PREHEATthe broiler to high.
2. BRING a small saucepan with 2½ inches of water to a boil. Addeggs and reduce heat to a bare simmer. Cook11 minutes, then run under cool water. Crackand peel, then thinly slice.
3. LINE a rimmed baking sheet with foil, grease with olive oil, and place eggplant on top. Sprinklewith salt and pepper and drizzle with olive oil. Broil 4 minutes, until browned (watching it carefully to be sure it doesn’t burn).
4. FLIPeggplant, dust with za’atar, and broil for 2 minutes longer (again, watch carefully), until tender and browned.
5. WARM 1 whole-wheat naan according to package directions. Layeron broiled eggplant and egg; season with salt, pepper, and additional za'atar; and sprinkle with parsley. Sliceand serve.

NUTRITION (per serving) 260 cal, 11 g pro, 27 g carb, 5 g fiber, 3 g sugars, 12 g fat, 3 g sat fat, 590 mg sodium

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These ingredients work together in a magically delicious way, and the crispy roasted shiitake mushrooms give a bacon-like taste and crunch.

SERVINGS: 2

5 oz shiitake mushrooms, sliced
½ c quinoa,thoroughly rinsed and drained
2 c baby spinach, lightly packed
2 lg eggs
Sriracha

1. PREHEAT oven to 400°F.
2. PLACEmushrooms on a foil-lined baking sheet. Drizzlewith olive oil and season generously with salt and pepper. Bake, stirring once or twice, until mushrooms are crispy, about 25 minutes.
3. PLACEquinoa in a small skillet over medium-high heat. Cook, stirring constantly, until quinoa pops and smells fragrant, about 5 minutes. Add1 cup water and a generous pinch of salt; bringto a boil over high heat, cover, and reduce heat to low. Cookuntil quinoa is tender, about 20 minutes.
4. REMOVEquinoa from heat, add spinach, and let stand, covered, for 3 minutes, until spinach is wilted.
5. WARM2 tsp olive oil over medium heat in a medium nonstick skillet. Crackin eggs, sprinkle with salt and pepper, and cook until whites are set but yolks are still runny, about 3 minutes.
6. SPOONquinoa and spinach into 2 bowls, top with mushrooms, and slide fried eggs on top. Drizzlewith sriracha and serve.

NUTRITION (per serving) 320 cal, 14 g pro, 35 g carb, 6 g fiber, 4 g sugars, 14 g fat, 3 g sat fat, 700 mg sodium

MORE: 25 Awesome Things You Can Do With Sriracha

A sophisticated meal in under 10 minutes? Whip up this omelet—it's a total brie-ze!

SERVINGS: 1

2 lg eggs + 1 egg white
1 tsp unsalted butter
2 oz Brie,thinly sliced
1 Tbsp fig jam
1 c arugula, lightly packed

1. LIGHTLYbeat eggs and egg white in a small bowl. Seasonwith salt and pepper.
2. WARMbutter in a small nonstick skillet over medium heat, and place Brie and fig jam nearby.
3. PLACEarugula on a plate.
4. ADDbeaten eggs to skillet and whisk briskly for 1 minute. Letcook undisturbed for 30 seconds, then, using a rubber spatula, push egg away from edges of pan, tilting so runny egg fills in the gap, until egg is mostly set.
5. DOLLOPjam in the center of the omelet, distributing it towards one side, and arrange cheese over jam. Flipone-half of the omelet over the over half. Slideomelet on top of arugula.

NUTRITION (per serving) 420 cal, 29 g pro, 11 g carb, 2 g fiber, 8 g sugars, 28 g fat, 15 g sat fat, 880 mg sodium

When making these adorable cups you'll end up with a little extra sweet potato mash, but it'll taste great reheated the next day, especially if you throw some toppings on it.

SERVINGS: 1

1 sm sweet potato
1 lg egg

1. PREHEAToven to 350°F.
2. SCRUBsweet potato, prick all over with a fork, place on a glass baking dish, and cover with a damp paper towel. Microwaveon high about 10 minutes, checking halfway through, until potato is tender when pierced with a skewer. Letcool slightly.
3. REMOVEpotato from baking dish, mist dish with cooking spray, and slice sweet potato in half lengthwise. Scarpeout center of sweet potato, leaving a half-inch border around the skin intact, and season with salt and pepper.
4. CRACK1 large egg inside. Seasonegg with salt and pepper, mist top with cooking spray, place in baking dish, and bake about 20 minutes, until white is set.
5. SERVEas-is, or top with chopped bell peppers, ham, scallion, jalapeño, cheddar, salsa, pesto, chives, etc.

NUTRITION (per serving) 120 cal, 7 g pro, 12 g carb, 2 g fiber, 4 g sugars, 5 g fat, 1.5 g sat fat, 380 mg sodium

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Pinkies up: These mini frittatas feel fancy. They're ridiculously easy, though, and they taste just as great for lunch the next day.

SERVINGS: 3

4 lg eggs
¼ c milk
3 oz smoked salmon, chopped
¼ c chives, chopped
2 oz crumbled goat cheese

1. PREHEAToven to 350°F. Mist 6 muffin cups with cooking spray.
2. WHISKtogether eggs, milk, and pepper in a medium bowl. Foldin salmon, chives, and cheese.
3. DIVIDEbetween muffin cups; bake until cooked through, about 20 minutes. Letstand 3 minutes; serve.

NUTRITION (per serving) 250 cal, 30 g pro, 2 g carb, 0 g fiber, 2 g sugars, 14 g fat, 6 g sat fat, 190 mg sodium

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