It’s 6 p.m. and you haven’t thought about dinner yet. Or maybe you’ve thought about it, but the ideas don’t come. Don’t stress or peel yourself for Uber Eats just yet.
Even if your refrigerator is a barren wasteland, you probably have a carton of eggs.
It’s a shame that most people only consider egg dishes for breakfast when there are plenty of delicious dinner ideas that include cuisine and cooking skills. A dozen eggs only cost a few dollars, and even if you look forward to free range farming, they are still relatively cheap considering what you can do with them.
Plus, they’re loaded with protein, and one large egg only has 75 calories. Eating a diet rich in eggs can help keep your wallet fat and your waistline slim!
Two dozen delicious egg dishes
From fried to frittata, bread pudding to bird’s nest, there are 24 delicious ways to have eggs for dinner.
Hearty barley shells are topped with sautéed spinach, fried eggs and a healthy yogurt hollandaise sauce.
Barley is cheap, nutritious, and filling, so this dinner will keep you full through breakfast and possibly beyond.
Simple pantry ingredients add tons of flavor and flavor to this fried egg pappardelle pasta.
The magic happens when the egg yolks break and mix with the garlic oil – you are taken straight to an Italian village.
Never heard of Shakshuka? It is a traditional Israeli dish made from eggs poached in a spicy tomato and pepper sauce.
This version turns it into a soup that you can prepare and freeze for up to three months. Simply warm up, top with a poached egg and dinner is ready.
Even die-hard carnivores will never miss the meat in this healthy quiche. The crust is made from 100% whole wheat flour and the filling is loaded with fresh local vegetables and tons of spicy cheddar cheese.
Leftovers are deliciously cold for lunch the next day.
High protein, high fiber (and incredibly cheap!) Lentils get chic and French in this baked egg dish topped with light and creamy goat cheese whipped cream.
Check out the video to see how quickly it comes together. Weekday dinner to win!
No time for a quiche? No problem. Pan eggs are quick, easy, and a perfect way to use your leftover produce. Make a sheet early in the week and eat your eggs in the pan on breakfast rolls, burritos, or the rest of the week alone.
Do you still have leftover red wine on your counter? Don’t pour it out!
Throw it in your slow cooker with a bunch of vegetables and herbs and make this fragrant, aromatic ratatouille with fried eggs.
These leftover colored eggs aren’t just great for decorating the interior of your refrigerator. Use them to make the most of the best egg salad! And the best part about it?
You can add almost anything. Avocados? Yes. Will you swap the mayo for Greek yogurt? Do it. Bacon cubes? Absolutely. We are honestly offended that you felt you had to ask.
This could be the ultimate nighttime comfort meal: a grilled cheese and an egg in a hole rolled into one.
There are times to be healthy and there are times to try. This sandwich with mayonnaise, two types of cheese and lots of butter is definitely a treat.
Who isn’t bad at looking at the right amount of spaghetti to cook with?
When you’ve done too much (again!), Turn the extra into this kid-friendly frittata with juicy turkey meatballs and sticky mozzarella cheese.
There’s no wrong way to enjoy avocado toast, but if you don’t add an egg it just isn’t quite as right as it could be.
Boiled, scrambled eggs, poached, or fried – here are four ways a simple egg can enhance your avo toast.
This one-pan sweet and savory dinner has just five simple ingredients and is both waist and wallet friendly. In fact, this recipe is perfect if you’re making a Whole30, a nutritional regime that focuses on whole and unprocessed foods. Eggs fit that bill.
Turn day-long bread into this delicious, hearty bread pudding made with ham, cheddar, nutmeg and fresh thyme.
You can assemble it in advance and then put it in the oven an hour before dinner.
Surprise! It’s incredibly easy to prepare these Chinese take-away staples at home.
This traditional version uses chicken, corn, and peas along with beaten eggs to create a creamy, soul-warming soup.
Eggs can add value to any meal, but with this simple, herby omelette, you’ll want them to be the main event. Has Ina ever led us astray before? (Never.) Make them for you and your loved ones and imagine yourself sitting in a Parisian café like Ina and Jeffrey.
Get dinner on the table in under 30 minutes with this easy Huevos Rancheros recipe. Many of the ingredients are stock items like canned beans and salsa in jars, and there’s enough wiggle room to substitute cheese and even the type or size of the tortilla.
Do you have a ripe avocado on the counter? Cut it into slices and cover the egg dish with it. Use the last scoops of sour cream as well.
The combination of asparagus, peas, mint and salty feta is light, fresh and perfect for spring.
Think of this recipe as a template and use the vegetables that languish in your fridge.
Spring is the ultimate reason to celebrate after a winter of quarantines and video long distance calls. Enter the greenest, gorgeous salad we’ve ever seen.
Add in a soft-boiled egg and you have a pop of color (and egg white) worth celebrating.
So you overestimated how many eggs you would really make to die on Easter. No fear. Turn that extra dozen (or two) eggs into breakfast rolls for the week!
This recipe is so simple that the kids can help too.
The best things in life are free, but the next best things are the things that seem expensive but are actually cheap, easy, and tasty.
All it takes to make this hollandaise sauce is 10 minutes of cooking time and you are on your way to the perfect eggs benedict.
Simple, versatile, delicious – fried rice is the ultimate recipe for the end of the week.
Throw your leftover produce in a pan, season, add rice, then an egg (or three) and you have a balanced, healthy meal that everyone will love.
Just because the eggs are left doesn’t mean the partying has to stop. This Easter-themed rabbit recipe is egg-shaped (sorry, it had to be said). Now is the time to take the kids to the kitchen to help. Just a warning, if you are going to be eating colored Easter eggs make sure it isn’t
Do you crave avocado toast but little toast? Don’t worry, you won’t need it.
This recipe skips the toast and fills a perfect, creamy avocado with warm, fluffy scrambled eggs. It’s the perfect morning comfort meal.
This recipe is straightforward, uses ingredients you probably already have, and can be served as a starter or double as a main course.
Lucy Baker and Anna Brugmann contribute to The Penny Hoarder.
This was originally published on The Penny Hoarder, a personal finance website that empowers millions of readers across the country to make smart decisions with their money by providing actionable and inspiring advice and resources on making money, saving and managing money.