Egg prices have dropped recently, but with grocery shoppers still waiting to see the benefits, every carton can feel like a precious commodity, especially at breakfast. And really, haven’t eggs always been a gift in the mornings? The combination of yolk and white delivers comfort and sustenance while cooking up in mere minutes. Thankfully, making eggs stretch further doesn’t mean watering down their flavor. Instead, these strategies ensure they’re more delicious as well.

Scramble Eggs With Everything

While many recipes for scrambled eggs tend to be simply, well, scrambled eggs, dishes like Turkish menemen, Mexican migas, Greek strapatsatha and Pakistani aloo anday start by sautéing vegetables in the pan before the beaten eggs are poured in. The other ingredients merge with the modest number of eggs, infusing them with flavor, adding more volume and giving them tenderness. If you’re especially low on eggs, simply increase the amounts of everything else. For even more ballast in your breakfast, tuck that extra-special scramble into a warm tortilla for a breakfast taco or breakfast burrito.

Bulk Up Egg Bites With Dairy

Egg bites are a beloved coffee shop standby, and making them at home means you can incorporate another member of the protein pantheon: dairy. Blending in plenty of cottage cheese, along with a few generous handfuls of your favorite shredded cheese, or a combination of milk and cheese, helps them bake up fluffy rather than rubbery, and you’ll end up with even more egg bites to freeze for later.

For Egg Sandwiches, Just Add Air

If the odds were in your favor and you happen to bring home a windfall of eggs, ensure they make an impact by transforming them into a tidy stack of egg sandwiches to freeze and squirrel away for your harried future self. Blitzing the eggs with plenty of cream in a blender aerates them to ensure they bake up fluffy (and helps them stretch even further). Slip these tender patties into any egg sandwich.

Let Stock and Steam Work Magic

Eggs tend to be appreciated for their richness in the morning, but when whisked with flavorful dashi or stock and gently steamed into a wobbly custard, they’re soothing and ethereal. And it takes only a modest number of eggs.

Skew the Proportions in Frittatas

If your eggs are running low, but your produce drawer runneth over, a frittata is your friend. Alter the ratio of eggs to vegetables to make the most of both: A generous hand with vegetables (and cooked sausage or bacon, if the mood strikes) provides valuable scaffolding, delivering an impressively tall frittata that boasts a deeper, richer taste.

Every two to three eggs in a frittata can handle four to six cups of chopped or sliced raw or cooked vegetables — simply scale up or down based on the current inventory in your refrigerator. Quiche (crustless or otherwise) and strata also work with the same strategy. Bonus: A wedge is just as satisfying for dinner as it is for breakfast.