5 Quick & Easy Ways To Eat Eggs for Dinner

This snapshot will guide you through making five simple dinners that all start with eggs, from a fun new twist on toad in the hole to a bacon-y fried rice. Each one is extremely adaptable to whatever you have on hand, so feel free to switch up the veggies and herbs.

• The eggs: Each recipe calls for 12 large eggs or fewer.
• The timing: Each recipe comes together in less than one hour, and most of that time is hands-off.
• The serving size: Each recipe serves four.

Place 1 minced garlic clove, juice and zest from 1 lemon, 6 tablespoons chopped fresh herbs (such as basil, dill, and chives) 2 cups plain Greek yogurt, 2 tablespoons extra-virgin olive oil, 3/4 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper in a bowl and stir to combine. Melt 2 tablespoons unsalted butter in a large skillet over medium heat. Add 2 large (1-inch thick) slices crusty bread and cook until golden brown and crisp, 2 minutes per side. Repeat toasting 2 more slices of bread in 2 tablespoons unsalted butter. Spread yogurt mixture on bread and top with 8 peeled soft-boiled eggs (2 per toast). Using the back of a spoon, gently smash eggs. Sprinkle with salt, pepper, and more herbs, and drizzle with olive oil.

Get the recipe: Smashed Egg Toasts with Herby Lemon Yogurt

Heat oven to 350°F and line 2 rimmed baking sheets with parchment paper. Melt 8 tablespoons unsalted butter in a large skillet over medium heat. Add 1 pound quartered cremini mushrooms; season with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Cook, stirring, until tender and browned, 8 to 10 minutes. Add 4 minced garlic cloves and 2 tablespoons chopped fresh rosemary leaves. Cook until fragrant, about 1 minute. Remove from heat.

Cut 8 (1-inch thick) slices crusty bread. Using a 3-inch round cutter (or the bottom of a drinking glass), cut out the center of each slice. Arrange slices in a single layer on baking sheets. Crack 1 large egg (8 total) into the hole of each slice. Bake until the whites are fully set, 10 to 13 minutes. Top toasts with cooked mushrooms and 2 packed cups baby arugula. Drizzle with extra-virgin olive oil and season with salt and black pepper.

Get the recipe: Toad in the Hole with Garlic Butter Mushrooms

Heat oven to 350°F. Heat 2 tablespoons toasted sesame oil in a large cast iron skillet or nonstick pan over medium-high heat. Add 8 slices diced center-cut bacon (about 12 ounces) and cook, stirring, until browned and most of the fat has rendered out, 4 to 5 minutes. Add 4 thinly sliced scallions and 1 cup frozen mixed vegetables (like peas and carrots). Cook, stirring, until the vegetables are warmed through, 3 to 4 minutes.

Add 3 cups cold cooked rice, 3 tablespoons tamari or soy sauce, 1/2 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Cook, stirring constantly to prevent rice from sticking, until heated through, 3 to 4 minutes. Remove pan from heat. Use a spoon to create 8 large wells in the rice. Crack 1 large egg (8 total) into each well. Bake until egg whites are fully set, 13 to 15 minutes. Garnish with more scallions.

Get the recipe: Breakfast Fried Rice

Heat oven to 350°F. Cut 3 pounds Yukon Gold potatoes into 1-inch pieces, place in a large microwave-safe bowl, and cover with damp paper towel. Microwave on HIGH until potatoes can be easily pierced with a fork, about 10 minutes. Heat 1 tablespoon olive oil in a large skillet over medium heat until shimmering. Add 1 thinly sliced yellow onion and cook, stirring, until lightly browned, 8 to 10 minutes. Add 1 pound Mexican chorizo (casings removed) and cook, breaking it up into small pieces, until cooked through and browned, 5 to 7 minutes. Add potatoes, 1 teaspoon kosher salt, and 3/4 teaspoon freshly ground black pepper and stir to evenly coat potatoes. Remove from heat.

Use a wooden spoon to create 8 large wells in the mixture, then crack 1 large egg (8 total) into each. Bake until egg whites are fully set, 13 to 15 minutes. Garnish with 1/2 bunch chopped fresh cilantro and 2 ounces (1/2 cup) crumbled queso fresco cheese.

Get the recipe: Skillet-Baked Eggs with Potatoes and Chorizo

Heat oven to 375°F. Gently roll 1 (9-inch) pie crust out to 12 inches in diameter. Transfer to a 10-inch cast iron skillet and press dough into bottom and up sides. Roll or trim edges so dough is flush with the top of the pan and there’s no overhang. Poke bottom and sides of dough with a fork about 20 times. Bake until edges are beginning to brown, 15 to 18 minutes.

Melt 4 tablespoons unsalted butter in a large saucepan over medium heat. Add 3 sliced yellow onions, 1/2 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Cook, stirring, until deep golden brown and fragrant, 15 to 20 minutes. If onions start to burn, add 1 tablespoon water and continue cooking. Transfer to a large bowl; let cool 5 minutes. Add 1/4 cup chopped fresh chives, 4 ounces finely grated Gruyère cheese (1 cup), 1 1/2 cups half-and-half, 6 large eggs,  1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Whisk until no streaks of yolk remains. Pour into crust.

Bake until lightly browned and eggs are fully set and do not jiggle, 28 to 30 minutes. Let cool 10 minutes. Top with 2 cups baby arugula and drizzle with extra-virgin olive oil.

Get the recipe: Caramelized Onion Skillet Quiche

Welcome to Snapshot Cooking, the home of Kitchn’s easiest recipes. These mini recipes are so simple you can practically cook from the before-and-after snapshot itself.