For many of us, eggs play an important role in our daily morning ritual. Eggs, whether fried or poached, are a nutritious and tasty breakfast option. And when you can cook meals as simple as our Green Shakshuka with Spinach, Chard, and Feta or our Mushroom Omelet in three steps or fewer, you'll want to make them again.

Quick Three-Step Egg Breakfast Recipes

Green Shakshuka with Spinach, Chard & Feta

Green Shakshuka with Spinach, Chard & Feta

This recipe for green shakshuka was inspired by HaBasta, a well-known restaurant located on the outskirts of Carmel Market in Tel Aviv. At HaBasta, the shakshuka is loaded with green chard and spinach, and a tiny bit of hot pepper is used to provide just a touch of heat. If you want to make a fast meal or serve it for brunch, serve it with pita or crusty bread to soak up the sauce.


  •  cup extra-virgin olive oil

  • 1 large onion, finely chopped

  • 12 ounces chard, stemmed and chopped

  • 12 ounces mature spinach, stemmed and chopped

  • ½ cup dry white wine

  • 1 small jalapeño or serrano pepper, thinly sliced

  • 2 medium cloves garlic, very thinly sliced

  • ¼ teaspoon kosher salt

  • ¼ teaspoon ground pepper


  1. Heat oil in a large skillet over medium heat. Add onion and cook, stirring often, until soft and translucent but not browned, 7 to 8 minutes. Add chard and spinach, a few handfuls at a time, and cook, stirring often, until wilted, about 5 minutes. Add wine, jalapeño (or serrano), garlic, salt and pepper; cook, stirring occasionally, until the wine is absorbed and the garlic softens, 2 to 4 minutes. Add broth and butter; cook, stirring, until the butter is melted and some of the liquid is absorbed, 1 to 2 minutes.

  2. Crack eggs over the vegetables. Cover and cook over medium-low heat until the whites are set, 3 to 5 minutes. Remove from heat and sprinkle with cheese; cover and let stand for 2 minutes before serving.

Spinach & Mushroom Quiche

This healthy vegetarian quiche recipe is as simple as it gets. It's a quiche without the fussy crust! It's filled with sweet wild mushrooms and savory Gruyère cheese. Enjoy it for breakfast or brunch, or serve it with a light salad for lunch.


  • 2 tablespoons extra-virgin olive oil

  • 8 ounces sliced fresh mixed wild mushrooms such as cremini, shiitake, button and/or oyster mushrooms

  • 1 ½ cups thinly sliced sweet onion

  • 1 tablespoon thinly sliced garlic

  • 5 ounces fresh baby spinach (about 8 cups), coarsely chopped

  • 6 large eggs

  • ¼ cup whole milk

  • ¼ cup half-and-half

  • 1 tablespoon Dijon mustard


  1. Put the oven on to 375 degrees Fahrenheit. Spray a pie pan measuring 9 inches in diameter with cooking spray and put it aside.

  2. Heat oil in a large nonstick skillet over medium-high heat; swirl to coat the pan. Add mushrooms; cook, stirring occasionally, until browned and tender, about 8 minutes. Add onion and garlic; cook, stirring often, until softened and tender, about 5 minutes. Add spinach; cook, tossing constantly, until wilted, 1 to 2 minutes. Remove from heat.

  3. Whisk eggs, milk, half-and-half, mustard, thyme, salt and pepper in a medium bowl. Fold in the mushroom mixture and cheese. Spoon into the prepared pie pan. Bake until set and golden brown, about 30 minutes. Let stand for 10 minutes; slice. Garnish with thyme and serve.