I do ALLLLLLLL kinds of things to eggs. Very versatile bit of protein. I rarely do them with just salt/pepper. Get some milk, cheese, onion, tomato, red bell (or green poblano), maybe some spinach, or fresh basil, and you'll have a current fave: a 3-egg personal fritata. Doing a simple scramble with cheese added last minute, have some bacon or chorizo, and breakfast tacos are served!
I'm surprised I don't cook with them more often, but I usually cook something big and eat on it for several meals. Did the mise en place this evening for a beef stew cook tomorrow. Have the beef in a marinate and the chopped potatoes brining - they cook faster and aren't as bland when you do this than if you chop them and throw them in plain. You have to spend the time to do most of this anyway - by doing it the day ahead, you get better flavor and it doesn't seem as much of a chore if you do the half hour/hour of prep at one time and the half hour/hour of active cooking at another.