Eggs are a very good source of inexpensive, high-quality protein. Not only that, they are perfect for any vegetarian meal. Eggs are an obvious choice for breakfast, but once you take a look at the recipes on this list, you’ll be serving them up for lunch and dinner too. 


There are helpful videos as well that will guide you along in making these scrumptious recipes.

Vegetarian egg bake
A tasty egg bake or "oven omelet" is the perfect way to feed a crowd for breakfast or brunch — and it's very adaptable to varying tastes.

Below you'll find our video that'll guide you to making your very own easy vegetarian egg bake. Rich in protein and filled with vegetables — what's not to like?

Vegetarian omelet
Who doesn’t love a French-style omelet? The recipe below uses the classic technique and fills it with a tried-and-true combination of fillings -- caramelized onions, sautéed mushrooms and rich Gruyere cheese. Add a slice of buttered sourdough toast for a breakfast that tastes like heaven.

You can add other vegetables to the omelet if you like; just remember that this type of omelet is meant to be delicate and tender, so be careful not to overload it. I like to add chopped fresh herbs to my omelets such as parsley, dill or chives. Watch this video and then decide how you want to make your omelet.

Vegetarian breakfast casserole
It's easy to love a make-ahead breakfast casserole on a lazy weekend morning. The recipe below combines eggs with bright and flavorful vegetables and some creamy, sharp cheddar for a late-morning feast that will make your whole day. All you need is a big cup of coffee and a splash of OJ to make it a complete meal, but a side of fresh fruit never hurts.

You can use any vegetables you like -- either in addition to what’s in this video or in place of any you don’t care for. A red and an orange bell pepper, for instance, make it especially colorful. And after eating this, you might just lounge around in your jammies for the rest of the day.

Vegetarian jalapeno egg salad
Eggs are kind of a magical food. Not only do they provide lift for cakes and airiness for meringues, but they can also be easily made into full meals for any time of the day. They’re full of protein, easy to find and inexpensive. The recipe below takes one of my favorite egg dishes – egg salad – and adds the spicy kick of pickled jalapeños.

This egg salad is a delicious filling for sandwiches or wraps, or just set out a dish to use as a spread with whole-grain crackers. I use pickled jalapeños because I always seem to have them in my fridge. You can use fresh jalapeño instead. (Leave out the seeds if you want to keep it on the tamer side.) Watch this helpful video before you head to the kitchen.

Vegetarian cobb egg salad
A classic cobb salad is kind of a meat lover’s dream salad, loaded with diced ham and bacon, but with a few twists, it can make a surprisingly satisfying and delicious vegetarian salad. The recipe below gets smokiness from smoked almonds instead of bacon. An assortment of veggies, hard-boiled eggs, salty blue cheese and a tangy honey-Dijon vinaigrette turn it into a meal.

I love serving a composed salad for a fancy lunch or as an entrée for a warm summer evening. This one is full of color, texture and flavor -- all the things you hope for in a salad-centric meal. Some crusty bread is all you need to round it out. Watch this video to see how it's done.

Vegetarian avocado deviled eggs
Deviled eggs are always the first thing to disappear from a picnic or party spread. I swear it happens every time I serve them. The recipe below adds a fresh new twist to the classic midday party dish. These are sure to disappear even faster than the traditional.

Made with a whole, diced avocado and only a dollop of mayonnaise, these delicious little devils aren’t just good, but they're good for you because of that healthy monounsaturated fat from the avocado. I love to serve these as an afternoon barbecue appetizer or for a garden party lunch or brunch. In this video, you can see how easy they are to put together.

Mushroom and spinach egg muffins
I love the meaty bite that mushrooms can give a dish, and they’re good for you too. This recipe includes a hearty dose of mushrooms, making it a really satisfying vegetarian breakfast. What I especially love about these egg muffins is that they are easy to make and keep well in the fridge or freezer, so you can have a delicious breakfast even when you have to rush out the door.

I like to pair a strong cheese such as Gruyere with the mushrooms. Frozen spinach is a wonderful add-in that boosts the nutritional value and adds even more flavor. I can eat these muffins every day for breakfast and never get tired of them. Watch this video and I am sure you'll agree.

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