What to Do With a Dozen Eggs: 3 Easy Recipes

Got a dozen eggs? Making breakfast? You can make 4 American-style omelets, 2 Italian frittatas, or 24 egg bites, which are the perfect on-the-go breakfast.

Frittata with sausage and spinach on a white plate with one slice on a pie server.

I love eggs for breakfast, lunch, or dinner. Knowing quick and easy methods to make a meal out of them is key.

Once you master these techniques, you can flavor the recipes with your favorite ingredients. (Suggestions below.)

I love using spinach with my Portuguese-Style Sausage and Mushrooms for an omelet filling. It's hearty and packed with delicious flavor that makes its way into every bite.

You can also use the same filling for a frittata and egg bites!

How to Make an American Omelet

1 dozen large eggs + 3 cups filling = 4 omelets

Two portions of an American folded omelet with sausage and spinach, on a white plate.

- Coat the bottom of a 12-inch nonstick skillet generously with unsalted butter, olive oil, or a combination of both, and place it over low heat.

- While your butter or oil is warming, crack 3 eggs into a mixing bowl and sprinkle lightly with salt and black pepper. Whisk until the yolks and whites are completely blended together.

- When the butter and/or oil is bubbling a bit along the edges, slowly pour the egg into the center of the pan and swirl it so it evenly coats the bottom.

Recipe tip: Be sure the butter and/or oil coats the entire bottom surface and sides of the pan.

- Once the bottom has cooked, with the top surface still wet, add approximately ¾ cup of filling to half of the eggs. Use a flat-edged silicone spatula to lift the empty half over the filling, and let it continue to cook just until you're sure all of the egg has cooked.

For a country-style omelet, as soon as you see the edges beginning to cook, use a heat resistant rubber spatula to mix the eggs in the center, then swirl the pan again to even out the mixture.

Omelet just before it's folded over sausage and spinach filling in a skillet

Omelet folded over sausage and spinach filling in a skillet with a silicon spatula.

Recipe Tip: It's best to crack the eggs and whisk them just before you add them to the pan. This ensures the air you've incorporated into the eggs remains to create a light and fluffy omelet.

How to Make a Frittata

1 dozen eggs + 3 cups filling = 2 frittatas

Frittata in black skillet with sausage and spinach.

- Coat the bottom of a 12-inch nonstick skillet generously with unsalted butter, olive oil, or a combination of both, and place it over medium-low heat.

- While your butter or oil is warming, crack 6 eggs into a mixing bowl and sprinkle lightly with salt and black pepper. Whisk until the yolks and whites are completely blended together.

* Pro Tip * For a frittata, ideally you should make the filling in the same pan you're going to use to make it.

- If you haven't made the filling in the skillet, add 1 ½ cups of your filling to the pan. Then, evenly pour the eggs over it. Once the bottom is set, turn the heat to the lowest setting, cover and cook until it's set, about 15 minutes.

How to Make Egg Bites

1 dozen large eggs + 3 cups filling = 24 egg bites

Three stacked egg bites with spinach and sausage, on a white plate.

- Preheat the oven to 350℉ and grease two 1-dozen muffin pans with olive oil or unsalted butter. (Alternately, you can use paper muffin liners.)

- Once the oven is preheated, crack 12 eggs into a mixing bowl and sprinkle lightly with salt and black pepper. Whisk until the yolks and whites are completely blended together.

- Add approximately ⅛ cup of filling to each muffin cup, and then add approximately ⅛ cup of the whisked eggs.

- Bake in the preheated oven just until the eggs are set, about 12 minutes.

Variations

Add cheese. You can add cheese to any of these egg preparations. For the Portuguese sausage filling, I'd use a mild white cheddar cheese. Sprinkle it on the egg, just before you add the filling. For the frittata, sprinkle the cheese on top just before you cover the pan. And finally, for the egg bites, sprinkle a little less than a tablespoon of cheese on top of the filling, before you add the egg.

There is absolutely no limit as to what ingredients can constitute the filling of an omelet, frittata, or egg bites. Below are a handful of ideas:

Sautéed onion and potatoes cut into bite-sized pieces, with rosemary and Gruyère cheese.
Sautéed spinach with garlic, tomato and feta.
Sherry mushrooms with mild cheddar and spinach.
Ancho chile potatoes with Cotija cheese.
Spinach with caramelized onions.
Charred broccoli with sharp cheddar.
Caprese-style with tomato, basil and mozzarella.
Bacon, onion and tomato.
Roasted tomato salsa and cheddar.
Pan-fried oyster mushrooms and tarragon.
Ham with lemon asparagus and Swiss cheese.
All sorts of pestos work well with eggs. Lemon-basil pesto, edamame pesto, and red pepper pesto would all be fabulous.

Making Eggs Ahead

Most egg preparations are best just after they're cooked - especially an omelet that is meant to be fluffy.

I think frittata leftovers are excellent. You can even use it for a breakfast sandwich.
The egg bites are the perfect on-the-go breakfast or snack, and will keep will in the refrigerator for a few days. They should be in an airtight container, or you can wrap 2 to 3 together in plastic wrap. (Be sure they're completely cooled before storing them).