This recipe is paleo and a super easy way to eat your eggs! Can also top with cheese or even a slice of bread.
Author: Chef Lizzie
I love Quiche and imitation crab. This combines the best of both worlds. It is a simple and versatile recipe that whips up in a jiffy.
Author: thatchbo
It always feels a little wrong making a frittata with freshly cooked vegetables, since the whole point of the dish is to use up leftovers, but seeing as we're making this for a Mother's Day brunch special,...
Author: Chef John
This is a great egg and sausage souffle. My family always serves it with salsa for an extra kick!
Author: Jenna
An easy breakfast or brunch dish that the whole family will love.
Author: Cook and a half
This is a light and tasty quiche that is complemented well with muffins and fruit. For those of you who have access to fresh seafood, fresh crab would be a great asset! ENJOY!
Author: Stephanie Dodd
How many kids do you know that enjoy eggs? We'll I thought the same until I served them my quiche!
Author: DONNAZ
You can add other meats or veggies to suite your taste, and this quiche can be baked with or without pie shells. My whole family (ages 65 to 1) love this quiche! Sometimes I add a small package of chopped...
Author: nica36
Ham and egg cups are a yummy and super-fresh-tasting hot dish. Mix it up, pop it in the oven, and enjoy your coffee while your breakfast cooks.
Author: bubbad816
This was the casserole my mom made every year for Christmas morning.
Author: Karen514
Easy, authentic Mexican recipe that my mom taught me. It's a casserole of tortilla chips mixed with eggs and salsa, and topped with cheese. Serve with refried beans.
Author: Jessica Mariscal
This is a quick and easy recipe that everyone will love! Good for any meal of the day; a nice variation from traditional breakfast quiche.
Author: Amy P.
This recipe is as good as any classic ham and egg casserole dish. From start to finish, it takes about 1 hour - there's no overnight soak! Delicious, even for the picky eater. Also, a nice way to use up...
Author: cheryl
I've made countless quiches and my biggest gripe was that though it's a wholesome dish in general, the calorie count from fat was pretty high. So, to the kitchen with a mission! Here's the product, a no-crust...
Author: Oryon65
This is great for breakfast, lunch, and dinner, either hot, warm, or cold! This reminds me of spanakopita, a Greek spinach pastry.
Author: Chef John
A great vegetarian breakfast entree that's simple to make the night before. You can mix the ingredients right in the slow cooker if the pot is big enough.
Author: ajancooks
A recipe for quiche Florentine from my mother. Leftovers can be held several days in refrigerator and reheated.
Author: Anonymous
The bunches upon bunches of green herbs that take over our kitchen table on a regular basis are mixed here with a few eggs and spices for a fragrant, fresh, and vibrant kookoo sabzi. Use this recipe as...
Author: Naz Deravian
These egg bites are similar to the famous coffee shop egg bites, but are customizable with your favorite ingredients and are double the size! Feel free to eat them plain, they are just as tasty!
Author: France C
This frittata is ready in less than 20 minutes. Take a little bit of leftover breakfast sausage, a few chopped veggies, some shredded cheese, and some eggs, and create a hot breakfast! Make it a meal with...
Author: Bibi
Easy baked egg breakfast sandwiches. Another frugal recipe that can be made ahead and frozen, then microwaved for fast breakfasts on the run. Try using other cheeses for extra flavor. I used Colby-Jack...
Author: DonnaTMann
Bite-size mini quiches packed with flavor and nutrition. They can be filled with a variety of your favorite meats, cheeses, and veggies, but spinach and crab are a favorite in our family! Serve warm topped...
Author: Everettrj
This recipe is a generational French family tradition for Easter morning. I have searched the entire internet and I've never heard of anyone having it but our family. Everyone likes it so much that we...
Author: danaferre
This is a great quiche recipe - high in protein, which we need every day, especially as vegetarians. It is quick and relatively easy to make. All good cooks can adapt this recipe to their own requirements...
Author: Christmas
I made this on a whim. I just had these things on hand. This is a wonderful combination of eggs, cocktail sauce, and shrimp. It is an interesting mixture of tastes that you wouldn't think would go together,...
Author: Cathy Shaw Ardman
This is a delicious, subtly blended melange of flavors. This quiche is filling, satisfying, and oh-so-good! Serve warm with a chilled bottle of white wine or white zinfandel and a cool vinaigrette salad...
Author: MS_KITTI
This rich recipe is great for either a brunch or breakfast. You can make this a day ahead if you want to serve it for an early morning breakfast. Just reheat in the microwave. You may use any combination...
Author: Melanie
An easy, layered dish that refrigerates overnight so you have more time to spend with your guests in the morning! This recipe makes a lot, so it's great for a crowd.
Author: abfabmom
These tasty mini-quiches are easy to make and sure to impress! This can be served with sour cream and diced tomato on top.
Author: SunnyDaysNora
A fried-rice twist on bacon and eggs! My dad used to make this for me on Saturday mornings when I was a kid; it's an easy and tasty brunch option. You can substitute 1 bunch broccoli for the frozen peas,...
Author: Anna J.
This was a favorite among our guests at the bed and breakfast where I cooked for many years. If you wish, add sautéed onions or diced tomatoes to the mix. I sometimes serve this dish with pinto or black...
Author: bakerbob
Stratas are the new frittatas, haven't you heard? Please a crowd with this mouth-watering dish that pairs well with Chateau Ste. Michelle wines.
Author: Chateau Ste Michelle
My landlady in Mexico used to make chilaquiles when she had stale tortillas. She always scrambled the eggs in, instead of the more typical fried egg on top. It's a very flexible recipe, so use what you...
Author: tomboy
This is my original recipe, although there might be a zillion egg recipes very similar to it. The number of servings depends upon your appetite and what else is on the table to go with it.
Author: Dinner Date
This is a recipe for a cheesy Tater Tot® breakfast casserole we whipped together for the family with both our hearts and tummies on Christmas morning. It is amazing! Enjoy!
Author: Heidi Hawkeye
The homemade version of fast food breakfast biscuits. You can exchange toppings to fit your taste buds. My kids love them!
Author: Kristi
After reading numerous articles on the subject of soft-boiled eggs, I came up with a recipe that gave consistent results that you will enjoy.
Author: Chef Glen
Hard-boiled is a misnomer, because the perfect hard-boiled egg is not boiled at all but rather steamed! This secret was leaked by a chef, and it is the best way I've found for easy peeling and no green...
Author: cerberus
I love this recipe, the cheese adds to the usually bland flavor of the the quiche crust to make it rich and tasty.
Author: Joanna
You could either eat this yummy treat as an omelet or stick it in between two pieces of bread and make it a sandwich. It is yummy; it's got lots of crunch.
Author: nix
This omelet is so easy and delicious. It bakes in the oven, so there is no watching the stove. My son loves to make it for us.
Author: LEAGLE
A savory pudding made with sliced white bread, eggs, Cheddar and Parmesan cheeses, and anything else you may want to chuck in!! This is a very nice light dish. Ideal as an evening meal, or even a breakfast...
Author: Sarah Jayne Davies
Here's my foolproof method for making hard-boiled eggs when we want softer, creamier yolks such as in salads. The steaming method is very precise, so you may need to experiment with different times, depending...
Author: Chef John
This cozy casserole is sure to please--biscuits and gravy, eggs, and corned beef hash in one easy dish!
Author: SunnyDaysNora
A Western omelet quiche recipe I made with some leftover ingredients that I had; very nice texture and flavor!
Author: Patti Loos