22 Creative Spring Egg Recipes Beyond Breakfast

Spring is here and it's time to get creative with eggs. You're looking to elevate your egg dishes beyond breakfast, and that's a great idea. Eggs are super versatile, and when combined with fresh spring ingredients, they can make amazing meals.

From frittatas to empanadas, and many more, you'll discover 22 creative spring egg recipes that are easy to make and delicious to eat. These recipes offer a range of cooking methods, so you can choose the ones that suit your taste and skill level. Get ready to crack open a world of egg possibilities and find your new favorite dish.

1. Spring Vegetable Frittata

Spring Vegetable Frittata is a perfect breakfast dish for the season.

Ingredients

• 6 eggs
• 1 cup diced asparagus
• 1 cup diced bell peppers
• 1 cup diced zucchini
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 cup shredded cheddar cheese
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F.
2. In a large skillet, sauté asparagus, bell peppers, zucchini, and onion until tender.
3. In a large bowl, whisk eggs and season with salt and pepper.
4. Add garlic and shredded cheese to the bowl and mix well.
5. Pour the egg mixture over the sautéed vegetables in the skillet.
6. Transfer the skillet to the preheated oven and bake for 25-30 minutes or until the eggs are set.
7. Remove from oven and let it cool for a few minutes before slicing and serving.

2. Egg and Avocado Salad

A fresh and healthy salad combining eggs and avocado.

Ingredients

• 4 hard-boiled eggs
• 2 ripe avocados
• 1/2 red onion
• 1/4 cup fresh parsley
• 2 tablespoons lemon juice
• Salt and pepper to taste

Instructions

1. Chop the hard-boiled eggs into small pieces.
2. Cut the avocados in half, remove the pit, and dice them into small pieces.
3. Finely chop the red onion and parsley.
4. In a large bowl, combine the chopped eggs, avocado, red onion, and parsley.
5. Squeeze the lemon juice over the salad and toss to combine.
6. Season with salt and pepper to taste.
7. Serve immediately and enjoy.

3. Quiche Lorraine With Spring Onions

Quiche Lorraine With Spring Onions is a classic French dish with a twist.

Ingredients

• 1 9-inch pie crust
• 3 large eggs
• 1 1/2 cups heavy cream
• 1/2 cup grated cheese
• 1/4 cup chopped spring onions
• Salt and pepper to taste
• 2 tablespoons butter

Instructions

1. Preheat oven to 375°F.
2. Roll out the pie crust and place it in a tart pan.
3. In a large bowl, whisk together eggs, heavy cream, and a pinch of salt and pepper.
4. Sprinkle the grated cheese and chopped spring onions over the pie crust.
5. Pour the egg mixture over the cheese and onions.
6. Dot the top of the quiche with butter.
7. Bake for 35-40 minutes or until the edges are golden brown.
8. Let it cool before serving.

4. Grilled Asparagus and Egg Tartine

Grilled Asparagus and Egg Tartine combines fresh asparagus with poached eggs.

Ingredients

• 4 slices of bread
• 1 pound fresh asparagus
• 4 eggs
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup grated cheese

Instructions

1. Preheat grill to medium-high heat.
2. Brush asparagus with olive oil and season with salt and pepper.
3. Grill asparagus for 3-5 minutes per side, until tender.
4. Toast bread slices until lightly browned.
5. Poach eggs in boiling water for 3-5 minutes, until cooked to desired doneness.
6. Assemble tartine by placing asparagus on toasted bread, topping with a poached egg, and sprinkling with grated cheese.
7. Serve immediately and enjoy.

5. Spinach and Feta Stuffed Eggs

Spinach and feta add a delicious twist to traditional stuffed eggs.

Ingredients

• 6 large eggs, hard-boiled and peeled
• 1/4 cup chopped fresh spinach
• 1/4 cupe crumbld feta cheese
• 1 tablespoon mayonnaise
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions

1. Cut the eggs in half lengthwise and carefully remove the yolks.
2. Mash the yolks in a bowl with a fork until they're well broken up.
3. Add the chopped spinach, crumbled feta cheese, mayonnaise, Dijon mustard, salt, and pepper to the bowl with the yolks.
4. Mix the yolk mixture until it's smooth and creamy.
5. Spoon the yolk mixture evenly into the egg white halves.
6. Serve the stuffed eggs chilled, garnished with additional spinach if desired.

6. Smoked Salmon and Egg Bagels

Smoked salmon and egg bagels are a delicious spring breakfast option.

Ingredients

• 4 bagels
• 1/2 cup smoked salmon
• 4 eggs
• 1 tablespoon cream cheese
• 1 tablespoon capers
• Salt and pepper to taste
• Lemon wedges

Instructions

1. Preheat the oven to 375°F (190°C).
2. Slice the bagels in half and toast until lightly browned.
3. Spread a layer of cream cheese on each bagel half.
4. Top the cream cheese with smoked salmon, capers, and a sliced egg.
5. Season with salt and pepper to taste.
6. Serve with lemon wedges on the side.
7. Bake in the oven for an additional 2-3 minutes to warm the ingredients together.

7. Roasted Vegetable and Egg Wrap

Roasted vegetable and egg wrap is a delicious breakfast dish.

Ingredients

• 2 large eggs
• 1 large flour tortilla
• 1/2 cup roasted vegetables
• 1 tablespoon olive oil
• Salt and pepper to taste
• Shredded cheese

Instructions

1. Preheat the oven to 400°F (200°C).
2. Roast the vegetables in the oven with olive oil, salt, and pepper for 20-25 minutes.
3. Scramble the eggs in a bowl and set aside.
4. Warm the tortilla in the oven for 1-2 minutes.
5. Assemble the wrap by placing the scrambled eggs, roasted vegetables, and shredded cheese on the tortilla.
6. Fold the bottom half of the tortilla up over the filling, then fold in the sides and roll the wrap up tightly.
7. Serve hot and enjoy.

8. Egg and Mushroom Crepes

Delicate French crepes filled with sautéed eggs and mushrooms.

Ingredients

• 1 cup all-purpose flour
• 2 eggs
• 1/2 cup milk
• 1/2 cup water
• 1/4 teaspoon salt
• 2 tablespoons butter
• 1 cup mixed mushrooms
• 2 cloves garlic
• 1/4 cup grated cheese
• Fresh parsley

Instructions

1. In a large mixing bowl, whisk together flour, eggs, milk, water, and salt.
2. Heat a small non-stick pan over medium heat and brush with butter.
3. Pour a small amount of batter into the pan and tilt to evenly coat.
4. Cook the crepe for 1-2 minutes, until the bottom is light brown.
5. Loosen the crepe with a spatula and flip it over.
6. In a separate pan, sauté the mushrooms and garlic until tender.
7. In a bowl, whisk together eggs and a pinch of salt.
8. Add the eggs to the mushroom pan and scramble them.
9. Spoon the egg and mushroom mixture onto the crepe.
10. Sprinkle with cheese and fold the crepe in half.
11. Cook for an additional minute, until the cheese is melted.
12. Garnish with parsley and serve hot.

9. Caprese Egg and Tomato Salad

A fresh and flavorful salad combining eggs, tomatoes, and mozzarella.

Ingredients

• 4 large eggs
• 2 large tomatoes
• 8 oz fresh mozzarella
• 1/4 cup extra virgin olive oil
• 2 tbsp balsamic vinegar
• Salt and pepper to taste
• Fresh basil leaves

Instructions

1. Hard-boil the eggs, then peel and slice them into wedges.
2. Cut the tomatoes into wedges and the mozzarella into slices.
3. In a large bowl, whisk together olive oil and balsamic vinegar.
4. Add the eggs, tomatoes, and mozzarella to the bowl and toss gently.
5. Season with salt and pepper to taste.
6. Garnish with fresh basil leaves and serve immediately.

10. Spring Pea and Mint Risotto With Egg

Creamy risotto with spring peas, mint, and egg, perfect for springtime.

Ingredients

• 1 cup Arborio rice
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 small onion
• 2 cloves garlic
• 1 cup fresh spring peas
• 1/4 cup fresh mint leaves
• 2 tablespoons white wine
• 1/2 cup grated Parmesan cheese
• Salt and pepper
• 2 eggs

Instructions

1. Heat the olive oil in a large skillet over medium heat.
2. Add the chopped onion and cook until translucent.
3. Add the garlic and cook for 1 minute.
4. Add the Arborio rice and cook for 1-2 minutes.
5. Add the white wine and cook until absorbed.
6. Add 1 cup of vegetable broth and stir until absorbed, repeat until all broth is used.
7. Stir in the spring peas, mint leaves, and Parmesan cheese.
8. In a small bowl, whisk the eggs and temper with a little of the risotto mixture.
9. Stir the eggs into the risotto and cook for 1-2 minutes.
10. Season with salt and pepper to taste.

11. Baked Eggs in Tomato Cups

Baked Eggs in Tomato Cups, a simple and delicious breakfast dish.

Ingredients

• 4 large tomatoes
• 4 eggs
• 2 tablespoons butter
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the tomatoes and scoop out the insides.
3. Place the tomatoes in a baking dish and add a teaspoon of butter to each.
4. Crack an egg into each tomato cup.
5. Season with salt and pepper to taste.
6. Bake for 20-25 minutes or until the eggs are cooked to desired doneness.
7. Garnish with fresh basil leaves and serve warm.

12. Egg and Prosciutto Pasta Carbonara

Egg and Prosciutto Pasta Carbonara is a rich Italian dish made with eggs, prosciutto, and parmesan.

Ingredients

• 12 oz spaghetti
• 4 oz prosciutto
• 3 large eggs
• 1 cup grated parmesan
• Salt and black pepper
• Fresh parsley
• Extra virgin olive oil

Instructions

1. Bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions until al dente.
2. In a large skillet, heat the olive oil over medium heat and cook the prosciutto until crispy.
3. In a medium bowl, whisk together the eggs, parmesan, and a pinch of salt and pepper.
4. Drain the spaghetti and add it to the bowl with the egg mixture, tossing to combine.
5. Add the cooked prosciutto to the bowl and toss everything together.
6. Season with salt and black pepper to taste.
7. Serve immediately, garnished with fresh parsley.

13. Steamed Egg and Vegetable Dumplings

Delicate dumplings filled with steamed eggs and vegetables, perfect for spring.

Ingredients

• 1 cup all-purpose flour
• 2 eggs
• 1/2 cup finely chopped cabbage
• 1/2 cup finely chopped carrots
• 1/4 cup finely chopped scallions
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons soy sauce
• 2 tablespoons sesame oil

Instructions

1. In a large mixing bowl, whisk together flour, eggs, and a pinch of salt to form a dough.
2. Knead the dough for 5-7 minutes until it becomes smooth and elastic.
3. Divide the dough into small balls, about the size of a small egg.
4. Roll out each ball of dough into a thin circle.
5. Place a tablespoon of chopped cabbage, carrots, scallions, and garlic in the center of each dough circle.
6. Fold the dough over the filling to form a half-moon shape and press the edges together to seal the dumpling.
7. Place the dumplings in a steamer basket, leaving some space between each dumpling.
8. Steam the dumplings over boiling water for 10-12 minutes, or until they are cooked through and fluffy.
9. Serve the dumplings hot with a dipping sauce made from soy sauce and sesame oil.

14. Egg and Leek Gratin

Egg and Leek Gratin is a rich, creamy side dish perfect for spring.

Ingredients

• 2 large leeks
• 2 tablespoons butter
• 1/2 cup heavy cream
• 2 large eggs
• 1/2 cup grated cheese
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Slice the leeks into thin rounds and sauté in butter until softened.
3. In a separate bowl, whisk together heavy cream and eggs.
4. In a greased baking dish, create a layer of leeks, followed by a layer of the cream mixture.
5. Repeat the layers until all ingredients are used, finishing with a layer of cream on top.
6. Sprinkle grated cheese over the top layer of cream.
7. Season with salt and pepper to taste.
8. Bake for 35-40 minutes or until the top is golden brown and the gratin is set.

15. Spring Onion and Egg Soup

Spring Onion and Egg Soup is a light and invigorating dish perfect for spring.

Ingredients

• 2 tablespoons butter
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 2 medium spring onions, chopped
• 2 eggs, beaten
• Salt and pepper to taste

Instructions

1. Melt butter in a large pot over medium heat and sauté the chopped onion until softened.
2. Add garlic and cook for 1 minute, until fragrant.
3. Pour in chicken broth and bring to a boil.
4. Reduce heat and let simmer for 10 minutes.
5. Stir in chopped spring onions and cook for 2 minutes.
6. Slowly pour in beaten eggs, stirring constantly.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with additional spring onions if desired.

16. Deviled Eggs With Pickled Mustard Seeds

Deviled eggs elevated with tangy pickled mustard seeds and creamy filling.

Ingredients

• 6 large eggs, hard-boiled and peeled
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon chopped fresh dill
• 1 tablespoon pickled mustard seeds
• Salt and pepper to taste

Instructions

1. Cut the eggs in half lengthwise and carefully remove the yolks to a bowl.
2. Mash the yolks with a fork until they're well broken up.
3. Stir in the mayonnaise, Dijon mustard, salt, and pepper until smooth.
4. Fold in the chopped fresh dill and pickled mustard seeds.
5. Spoon the yolk mixture evenly into the egg white halves.
6. Garnish with additional pickled mustard seeds if desired.
7. Chill in the refrigerator for at least 30 minutes before serving.

17. Egg and Asparagus Fried Rice

A simple and delicious fried rice dish loaded with eggs and asparagus.

Ingredients

• 2 cups cooked rice
• 1 cup asparagus spears
• 2 eggs
• 1 tablespoon vegetable oil
• 1 small onion
• 2 cloves garlic
• 1 teaspoon soy sauce
• Salt and pepper to taste

Instructions

1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the diced onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional 1 minute.
4. Add the asparagus spears and cook until tender, about 3-4 minutes.
5. Push the asparagus and onion mixture to one side of the skillet.
6. Crack in the eggs and scramble them until cooked through.
7. Mix the eggs with the asparagus and onion mixture.
8. Add the cooked rice to the skillet, breaking up any clumps with a spatula.
9. Stir in the soy sauce and season with salt and pepper to taste.
10. Cook for an additional 2-3 minutes, stirring constantly, until the rice is heated through and starting to brown.

18. Quail Egg and Caviar Canapés

Delicate quail egg and caviar canapés perfect for spring gatherings.

Ingredients

• 1 dozen quail eggs
• 1/2 cup caviar
• 1 tablespoon crème fraîche
• 1 tablespoon chopped chives
• 1 package toasted blini
• Salt and pepper to taste

Instructions

1. Hard-boil the quail eggs and slice them in half lengthwise.
2. Top each toasted blini with a slice of egg.
3. Dollop a small amount of crème fraîche on top of the egg.
4. Spoon a small amount of caviar over the crème fraîche.
5. Sprinkle chopped chives over the caviar.
6. Season with salt and pepper to taste.
7. Serve immediately and garnish with additional chives if desired.

19. Egg and Spinach Stuffed Portobellos

Savory eggs and spinach fill meaty Portobello mushrooms in this easy dish.

Ingredients

• 4 Portobello mushrooms
• 2 tablespoons butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 package frozen chopped spinach, thawed and drained
• 2 eggs
• 1/2 cup grated cheddar cheese
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. Wipe the mushrooms clean with a damp cloth and remove the stems.
3. In a skillet, melt 1 tablespoon of butter over medium heat and sauté the onion and garlic until softened.
4. Add the spinach to the skillet and cook until heated through.
5. In a bowl, beat the eggs and season with salt and pepper.
6. Add the cooked spinach mixture and cheddar cheese to the eggs and stir to combine.
7. Divide the egg mixture among the mushroom caps, spooning it into the cavity of each.
8. Dot the top of each mushroom with the remaining 1 tablespoon of butter.
9. Bake the mushrooms for 15-20 minutes, or until the eggs are set and the mushrooms are tender.
10. Serve hot and enjoy!

20. Spring Vegetable and Egg Strata

A savory strata filled with spring vegetables and eggs, perfect for brunch.

Ingredients

• 6 eggs
• 1 cup diced asparagus
• 1 cup diced zucchini
• 1 cup diced bell peppers
• 1 cup shredded cheese
• 1/2 cup milk
• 2 cups cubed bread
• Salt and pepper to taste

Instructions

1. Preheat oven to 350°F.
2. In a large skillet, sauté the asparagus, zucchini, and bell peppers until tender.
3. In a large bowl, whisk together eggs, milk, salt, and pepper.
4. Add the shredded cheese, bread, and sautéed vegetables to the bowl and stir to combine.
5. Pour the mixture into a greased 9x13 inch baking dish.
6. Bake for 35-40 minutes or until the eggs are set and the top is golden brown.
7. Let it rest for 10 minutes before slicing and serving.

21. Egg and Smoked Paprika Empanadas

Savory empanadas filled with eggs and smoked paprika.

Ingredients

• 1 package empanada dough
• 4 eggs
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh cilantro
• 1 tablespoon olive oil

Instructions

1. Preheat oven to 375°F.
2. Roll out empanada dough to desired thickness.
3. In a bowl, whisk eggs and mix with smoked paprika, salt, and pepper.
4. Place a spoonful of egg mixture in the center of each empanada dough circle.
5. Brush edges with olive oil and fold dough in half.
6. Press edges to seal and use a fork to crimp.
7. Brush tops with olive oil and sprinkle with cilantro.
8. Bake empanadas for 20-25 minutes or until golden brown.

22. Poached Egg and Spring Greens Salad

Fresh spring greens paired with a poached egg in a light vinaigrette.

Ingredients

• 4 cups mixed spring greens
• 1/2 cup cherry tomatoes, halved
• 1/4 cup sliced red onion
• 1/4 cup crumbled feta cheese
• 2 tablespoons olive oil
• 1 tablespoon white wine vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• 4 eggs

Instructions

1. Bring a pot of water to a boil and reduce to a simmer.
2. Add a tablespoon of white vinegar to the water.
3. Crack an egg into a small bowl and create a whirlpool in the water.
4. Pour the egg into the center of the whirlpool and cook for 3-4 minutes.
5. Remove the egg with a slotted spoon and set aside.
6. In a large bowl, combine the spring greens, cherry tomatoes, and sliced red onion.
7. In a small bowl, whisk together the olive oil, white wine vinegar, and Dijon mustard.
8. Drizzle the dressing over the salad and toss to combine.
9. Top the salad with a poached egg and crumbled feta cheese.
10. Season with salt and pepper to taste.

Conclusion

You'll be the egg-spert of spring cuisine with these 22 creative recipes, a treasure trove of flavors that will leave your taste buds blooming like a garden in spring. From frittatas to empanadas, your egg game will soar to new heights, a cut above the rest, with these innovative dishes that are the icing on the cake of spring cooking.