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Here are a dozen egg-sellent ways to make the most of this breakfast staple.

1. Sunny-Side Up

Once whites start to set at the edges, cover skillet with a lid to finish cooking the eggs without overcooking the yolks.

2. Hard-Boil Hack

Tap a hard-boiled egg to crack the shell all over. Slide a teaspoon between the shell and egg to peel.

3. Eggs in a Nest

Coat a parchment-lined baking sheet with cooking spray. Bake 6 slices country white bread with holes cut out in a 425°F oven, until lightly toasted. Add 1 large egg to each hole and bake 8 to 12 min., until whites are set. Season with salt and pepper.

4. Bell Pepper Cups

Halve and remove seeds from 2 bell peppers and place on a baking sheet, cut sides up. Bake 15 min. in 350°F oven, until tender. Add 1 large egg to each pepper half, season with salt and pepper, and return to oven. Bake 14-15 min., until whites are set.

5. Savory Egg Clouds

Separate yolks and whites of 4 large eggs into 2 bowls, keeping yolks intact. Beat egg whites with a pinch of salt on medium-high speed until stiff peaks form. Gently fold in ¼ cup grated Parmesan cheese and 1 tbsp chopped fresh herbs. Spoon egg whites onto a parchment-lined baking sheet, creating 4 mounds. Make a well in the center of each mound. Bake 3 min. in a 350°F oven. Remove from oven and slide 1 yolk into each well. Return to oven and bake 4 min., until whites are golden and yolks begin to set.

6. Portobello Mushroom Cups

On a rimmed baking sheet, arrange 4 small portobello mushroom caps. Season with salt. Add 1 large egg to each. Season with salt and pepper. Bake 20 min. in a 350°F oven, until whites are set. Garnish with chopped parsley.

7. Oven Poached

Add 1 tbsp hot water to each cup of a muffin pan. Gently slide 1 large egg into water in each cup. Bake 11−13 min. in a 350°F oven, until whites are set but yolks are still runny, turning muffin pan around halfway through. With a slotted spoon, remove each egg. Blot on paper towels before serving.

8. Baked Potato Eggs

Wash and scrub 2 medium potatoes. Pierce all over with a fork. Bake potatoes 1 hour in a 400°F oven, until fork-tender. Slice each potato in half lengthwise and scrape the insides into a bowl. Add 1 tbsp butter, 1 tbsp milk, 2 tbsp grated Parmesan cheese, salt, and pepper and mash. Spoon potato mixture back into potato halves. Create a well in center of each potato half. Place on a baking sheet and add 1 large egg to each well. Bake 12−13 min., until whites are set. Garnish with chopped green onions.

9. Creamiest Scrambled Eggs 

Into 2 bowls, separate whites and yolks of 4 large eggs. Whisk whites, then yolks. To nonstick skillet with ½ tbsp melted butter, add whites. Cook 2−3 min. on medium, until set, stirring. Add yolks. Cook 1 min., until desired firmness, stirring. Remove from heat. Season with salt and pepper.

10. Eggs in Bread Bowls

Slice off tops of 4 dinner rolls. Remove bread from inside of each roll to create cavity. Place rolls on a parchment-lined baking sheet. Add 1 large egg to each roll. Bake 15 min. in a 350°F oven, until whites are set. Season with salt and ¼ tsp crushed red pepper.

11. Baked Prosciutto Cups

Coat 4 6-oz ramekins with cooking spray and place on a baking sheet. Add 2 prosciutto slices to each ramekin, overlapping slightly to cover the bottom and leave a slight overhang. Add 1 large egg to each ramekin and season with salt. Bake 13−14 min. in a 375°F oven, until whites are set.

12. Crispy Cheddar Waffles

Generously coat a waffle iron with cooking spray and preheat. In a bowl, whisk 3 large eggs and salt. Sprinkle ½ cup shredded Cheddar cheese in thin layer over bottom of waffle iron. Pour egg mixture over cheese and top with another ½ cup shredded Cheddar cheese. Close lid and cook 3−4 min., until egg is set (no peeking!). Use a spatula to remove waffles from iron.

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