5 Yummy Egg Brunch Recipes You Must Try Out

Image : © Mqdee

Eggs are healthy and tasty. They can be modified to fit into any meal of the day. No wonder eggs are an all time favorite when it comes to brunches. From scrambled eggs served with veggies on top of casseroles, to the spicy gravy based dishes to an eggnog pudding, there are many ways of preparing eggs. I have handpicked 5 such egg recipes which are not just easy to make, but are crowd pleasers as well.

5 Easy And Tasty Egg Recipes For Brunch:

Let’s have a look at the 5 yummy egg recipes to add more taste to your brunch:

1. Spinach Corn Omelet:

This is by default, the most inexpensive way to entertain a choosy person at brunch. It is not just easy on your pockets, but the omelets are also healthy and not to mention about the taste quotient. Keep assorted spices handy along with cheeses and butter while serving.


  • Eggs – 4
  • Spinach – 2 cups, finely chopped
  • Butter – 3 tbsp, melted
  • Swiss cheese – 2/3 cups, shredded
  • Salt – to taste
  • Black pepper – 2 tsp, freshly ground
  • Water – 4 tbsp
  • Sweet corn – ½ cup, frozen, thawed, steamed with salt to taste


  1. Crack eggs into a mixing bowl, add salt, pepper, and water and beat thoroughly.
  2. Place a medium sized skillet on medium to high flame.
  3. Add butter to the pan and allow to get heated.
  4. Add chopped spinach and sauté until the spinach welts.
  5. Add beaten eggs to the skillet.
  6. Once the eggs are cook and the edges start lifting, lift using a spatula so that the uncooked liquid runs beneath and gets cooked.
  7. Sprinkle corn, cover, and cook for a minute more.
  8. Serve hot sprinkled with cheese.

2. Eggy Brunch Bake:

Packed with the goodness of veggies, cheese, and eggs, this one can be prepared quickly, giving you enough time to be a guest-friendly hostess.


  • Eggs – 4
  • Canned tomatoes – 14.5 ounces, drained, diced
  • Spinach – 1 lb, trimmed
  • Olive oil – ½ tbsp
  • Garlic – 1 clove, finely chopped
  • Onions – 1, small, finely chopped
  • Salt – to taste
  • Pepper – to taste
  • Parmesan cheese – 1 cup, grated


  1. Preheat the oven to 200 degree Celsius.
  2. On a medium sized skillet placed on medium to high flame, heat the oil.
  3. Crush garlic and add to the oil and roast until it becomes golden.
  4. Add onions and sauté until it becomes golden.
  5. Add tomatoes, adjust seasoning, and simmer for about 4 minutes.
  6. Mix in spinach and allow to welt.
  7. Grease a 2 quart baking pan with a little oil and keep aside.
  8. In a small mixing bowl, add eggs, and beat until it becomes foamy.
  9. Pour the beaten eggs over the spinach and bake for 25 to 30 minutes or until eggs are completely cooked.
  10. Divide into 4 equal pieces, garnish with grated cheese, and serve.

3. Savory French Toast:

My brunches always have this version of the classic French toast. While I pick the garlic bread as the base, you can use a bread of your choice. Plus, the topping could vary according to your choice.


  • Eggs – 4
  • Milk – ½ cup
  • Heavy cream – ½ cup
  • Salt – to taste
  • Tabasco sauce – 1 tsp
  • Black pepper – to taste, freshly ground
  • Parmesan cheese – ¾ cup, grated
  • Garlic – 2 cloves, peeled, crushed
  • Bread – 8 slices, cut to 1 inch thick pieces
  • Parsley – freshly minced, for garnishing
  • Butter – as needed


  1. Preheat the oven to 180 degree Celsius.
  2. Take a sheet pan, line using paper towels, and keep in the oven.
  3. In a small mixing bowl, crack in eggs. Add cream and milk, and using a hand mixer, beat the mixture until all the ingredients are thoroughly combined.
  4. Transfer the beaten egg into a shallow baking pan.
  5. Whisk in Tabasco sauce with pepper, salt, black pepper, and cheese. Fold in garlic clove.
  6. Place a heavy pan with flat sides on medium to high heat and heat ½ an inch of butter.
  7. Dip bread slices, 2 at a time, in the egg mixture, turning often to ensure absorption of the flavors.
  8. Add to the hot oil and cook till the bottom turns golden.
  9. Flip over and cook for 2 more minutes, adjusting the heat if required.
  10. Transfer to a paper towel, drain excess oil, and arrange on prepared sheet pan paced in the oven to retain the warmth.
  11. Repeat with all bread slices.
  12. Serve warm garnished with more cheese and herbs along with pesto.

4. Salsa Drunken Eggs:

Make sure you use jarred salsa for this recipe. Serve along with corn or whole wheat tortillas for a yummy treat!


  • Canned salsa – 16 ounces
  • Eggs – 4
  • Heavy cream – ¼ cup
  • Salt – to taste
  • Black pepper – to taste, freshly ground
  • Cilantro – 1/8 cup, finely chopped
  • Nachos – 8 ounces


  1. On a non-stick medium sized skillet, placed on medium to high flame, add salsa. Cover and heat the mixture until thoroughly warm.
  2. Crack eggs one at a time into a small cup, allowing it to slide into simmering salsa.
  3. Season and cook the mixture. Cover till it is completely done.
  4. Divide evenly among 4 plates, garnish with cream and cilantro and serve with nachos.

5. Simple Brunch Quiche:

It is an easy-to make and versatile dish, which you can modify according to your liking by stirring in sautéed veggies, cheese, or cooked ham. For a fresh touch, add handful of freshly minced herbs. The image shown above has zucchini and cheese in it. The choice is yours!


  • Piecrust – 1, 9 inch, refrigerated
  • Olive oil – 2 tbsp
  • Onions – 1, large, finely chopped
  • Parsley – 1 cup, freshly chopped
  • 5. Eggs – 4, large
  • 6. Salt – to taste
  • 7. Pepper – to taste
  • 8. Heavy cream – ¾ cup
  • 9. Nutmeg – ½ tsp, freshly ground
  • 10. Gruyere cheese – 8 oz, grated


  1. Preheat the oven to 190 degree Celsius.
  2. Stuff the crust into 9 inch pie plate and arrange on baking sheet.
  3. In a medium skillet placed on low to medium flame, heat the oil.
  4. Add onions and season mildly with salt and pepper.
  5. Saute until golden brown.
  6. Mix in parsley and give a quick mix.
  7. Meanwhile, crack eggs into a mixing bowl. Add parsley, cream, salt, and nutmeg into the mixture and stir well.
  8. Add sautéed onions and cheese and mix well.
  9. Transfer the mixture to the prepared crust and bake for 35 to 40 minutes or until a teaser inserted comes out clean.
  10. Take out and keep aside for 5 minutes.
  11. Slice and serve the quiche.

When it comes to brunches, these are my ‘go to’ recipes. You could add some sweet notes to your brunch menu—a classic French toast, a sweet casserole, and so on. Choose a recipe according to the theme you have fixed for your brunch party.

What is your choice when it comes to egg recipes for brunch? Share with us in the comments section below.

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