Check out these egg recipes .

Scotch Eggs

A crispy coating made with cornflakes and pork sausage dresses up this Scotch egg recipe. They’re fabulous hot out of the oven. Or enjoy them cold for a snack. —Dorothy Smith, El Dorado, ArkansasGo to Recipe A crisp coating made with cornflakes and pork blimp dresses up this Scotch egg recipe. They ‘re fabulous hot out of the oven. Or enjoy them cold for a nosh. —Dorothy Smith, El Dorado, Arkansas

Chorizo and Eggs Ranchero

For a festive Mexican breakfast, we do chorizo and huevos rancheros. Add refried beans and cheddar, and serve everything in bowls made of tortillas. —Paul Williams, Fort Mohave, Arizona Go to Recipe For a gay Mexican breakfast, we do chorizo and huevos rancheros. Add refried beans and cheddar, and serve everything in roll made of tortillas. —Paul Williams, Fort Mohave, Arizona

Favorite Loaded Breakfast Potatoes

My four young children are experts at eating with their hands. This breakfast potato recipe (or “brunchskins”) with veggies makes an easy finger food that they love. —Mindy Campbell, Rapid City, MichiganGo to Recipe My four youthful children are experts at eating with their hands. This breakfast potato recipe ( or “ brunchskins ” ) with veggies makes an easy finger food that they love. —Mindy Campbell, Rapid City, Michigan

Poached Egg Buddha Bowls

I love cooking for my husband and this is the first dish of the year that we enjoy out in our back yard. I often include fresh peas and cherry tomatoes, halved. —Amy McDonough, Carlton, OregonGo to Recipe I love cooking for my conserve and this is the first dish of the class that we enjoy out in our back yard. I frequently include fresh peas and red tomatoes, halved. —Amy McDonough, Carlton, Oregon

Pressure-Cooker Eggs in Purgatory

Tomatoes and red pepper flakes add spicy zing to these saucy eggs. Serve them with toasted bread or sauteed polenta rounds for an unforgettable morning meal. —Nick Iverson, Milwaukee, WisconsinGo to Recipe Tomatoes and crimson pepper flakes add hot zing to these impertinent eggs. Serve them with toasted boodle or sauteed polenta rounds for an unforgettable dawn meal. —Nick Iverson, Milwaukee, Wisconsin

Egg-Topped Avocado Toast

We always have avocados on hand, so it’s easy to make this quick breakfast toast for my husband and me. It’s really tasty! —Kallee Krong-McCreery, Escondido, CaliforniaGo to Recipe We always have avocados on bridge player, so it ‘s easy to make this quick breakfast toast for my conserve and me. It ‘s truly tasty ! —Kallee Krong-McCreery, Escondido, California

Denver Omelet Salad

I love this recipe. It may not be your typical breakfast, but it has all the right elements. Plus, it’s easy, healthy and fast. Just turn your favorite omelet ingredients into a morning salad! —Pauline Custer, Duluth, MinnesotaGo to Recipe I love this recipe. It may not be your typical breakfast, but it has all the veracious elements. Plus, it ’ s easy, healthy and flying. Just turn your favorite omelet ingredients into a morning salad ! —Pauline Custer, Duluth, Minnesota

Breakfast Tacos

This is a really simple, tasty breakfast. It has been a mainstay for our mornings together as a family. —Jo Ferguson, Arnold, MissouriGo to Recipe This is a actually childlike, tasty breakfast. It has been a mainstay for our mornings together as a family. —Jo Ferguson, Arnold, Missouri

Meat-and-Potato Quiche

This hearty dish is welcome anytime, of course, but our family especially enjoys it at breakfast! It just seems to get the day off to an extra good start. —Esther Beachy, Hutchinson, KansasGo to Recipe This hearty dish is welcome anytime, of course, but our family specially enjoys it at breakfast ! It fair seems to get the day off to an extra adept start. —Esther Beachy, Hutchinson, Kansas

Sausage Breakfast Burritos

Breakfast routine in a rut? Shake things up with these speedy, savory wraps. —Brenda Spann, Granger, IndianaGo to Recipe Breakfast routine in a furrow ? Shake things up with these rapid, savory wraps. —Brenda Spann, Granger, Indiana

Mascarpone-Mushroom Frittata Stack

When I bring this delicious egg dish to the table, I always get oohs and aahs! It looks impressive but is quite easy to prepare.—Gilda Lester, Millsboro, DelawareGo to Recipe When I bring this delightful egg dish to the table, I constantly get ooh and ooh ! It looks impressive but is quite comfortable to prepare.—Gilda Lester, Millsboro, Delaware

Taste of Home

Creamy Pesto ‘n Bacon Eggs Benedict

One of my favorite brunch dishes is eggs Benedict. While I adore the traditional version, I also have fun using other flavors. This is my Italian take using a semi-homemade creamy pesto sauce.—Jenn Tidwell, Fair Oaks, CaliforniaGo to Recipe One of my front-runner brunch dishes is egg Benedict. While I adore the traditional interpretation, I besides have fun using other flavors. This is my italian assume using a semi-homemade creamy pesto sauce.—Jenn Tidwell, Fair Oaks, California

Hash Brown Nests with Portobellos and Eggs

Hash browns make a fabulous crust for these individual egg quiches. They look fancy yet they’re easy to make. They’ve been a hit at holiday brunches and other special occasions.—Kate Meyer, Brentwood, TennesseeGo to Recipe Hash browns make a fabulous crust for these individual egg quiches. They look illusion so far they ‘re easy to make. They ‘ve been a hit at vacation brunches and other special occasions.—Kate Meyer, Brentwood, Tennessee

Taste of Home

Basil Vegetable Strata

I’ve been cooking this strata for years, and my family just can’t get enough! Fresh basil gives the healthy brunch dish an added flavor boost. —Jean Ecos, Hartland, Wisconsin.Go to Recipe I ‘ve been cooking this class for years, and my syndicate equitable ca n’t get enough ! fresh basil gives the healthy brunch dish an add flavor boost. —Jean Ecos, Hartland, Wisconsin .

Stir-Fry Rice Bowl

My meatless version of Korean bibimbap is tasty, pretty and easy to tweak for different spice levels. —Devon Delaney, Westport, ConnecticutGo to Recipe My meatless interpretation of Koreanis tasty, pretty and easy to tweak for different spice levels. —Devon Delaney, Westport, Connecticut

Taste of Home

Eggs & Chorizo Wraps

My husband grew up in Southern California and loves chorizo. We use the spicy sausage in these chorizo and egg wraps that our children call Daddy’s Eggs.—April Nissen, Yankton, South DakotaGo to Recipe My conserve grew up in Southern California and loves chorizo. We use the piquant blimp in these chorizo and egg wraps that our children call Daddy ‘s Eggs.—April Nissen, Yankton, South Dakota

Veggie Nicoise Salad

More and more people in my workplace are becoming vegetarians. When we cook or eat together, the focus is on fresh produce. This salad combines some of our favorite ingredients in one dish…and with the hard-boiled eggs and kidney beans, it delivers enough protein to satisfy those who are skeptical of vegetarian fare. —Elizabeth Kelley, Chicago, Illinois
Go to Recipe More and more people in my workplace are becoming vegetarians. When we cook or eat in concert, the focus is on fresh produce. This salad combines some of our favorite ingredients in one cup of tea … and with the case-hardened eggs and kidney beans, it delivers enough protein to satisfy those who are doubting of vegetarian do. —Elizabeth Kelley, Chicago, Illinois

Curried Egg Salad

A curry kick gives this egg salad big appeal. We love it when the weather gets warm. —Joyce McDowell, West Union, OhioGo to Recipe A dress kick gives this egg salad bad invoke. We love it when the weather gets affectionate. —Joyce McDowell, West Union, Ohio

Cheddar-Veggie Appetizer Torte

A line forms quickly behind this quichelike torte at family gatherings. The wedges are easy to eat as finger food, and it’s delicious hot or cold. — Barbara Estabrook, Rhinelander, WisconsinGo to Recipe A line forms cursorily behind this quichelike torte at syndicate gatherings. The wedges are easy to eat as finger food, and it ‘s delightful hot or cold. — Barbara Estabrook, Rhinelander, Wisconsin

Taste of Home

Breakfast Bruschetta

My family loves bruschetta, so why not have it for breakfast? This gives us a healthy start to the morning, and takes very little effort. You get all the traditional flavors, and with egg added, it makes a great meal. —Kallee Krong-McCreery, Escondido, CaliforniaGo to Recipe My family loves bruschetta, then why not have it for breakfast ? This gives us a healthy startle to the dawn, and takes very little attempt. You get all the traditional flavors, and with egg added, it makes a great meal. —Kallee Krong-McCreery, Escondido, California

Sausage & Crescent Roll Casserole

I made this tasty breakfast casserole with crescent rolls for a baby shower. It saved me; preparing it ahead gave me more time to finish decorating for the party. —Melody Craft, Conroe, TexasGo to Recipe I made this tasty breakfast casserole with crescent rolls for a baby shower. It saved me ; preparing it ahead gave me more time to finish decorating for the party. —Melody Craft, Conroe, Texas

Corn Cakes with Poached Eggs

These easy corn cakes are super tender thanks to the creamed corn in the batter. Top them with poached eggs and fresh salsa, and you get one of my favorite breakfasts. —Jamie Jones, Madison, GeorgiaGo to Recipe These easy corn cakes are super sensitive thanks to the creamed corn whiskey in the batter. Top them with poached eggs and fresh salsa, and you get one of my favorite breakfasts. —Jamie Jones, Madison, Georgia

Croque-Madame

My son and I love having a croque-madame (a fried egg atop our grilled ham and cheese) for lunch. If eggs aren’t your favorite, you can make the sandwich without it (which makes it a croque-monsieur). —Carolyn Turner, Reno, NevadaGo to Recipe My son and I love having a croque-madame ( a fried egg atop our barbecued overact and cheese ) for lunch. If eggs are n’t your favorite, you can make the sandwich without it ( which makes it a croque-monsieur ). —Carolyn Turner, Reno, Nevada

Beefy Huevos Rancheros

This recipe is quick, easy and oh-so-tasty recipe works for breakfast, lunch or dinner and is delicious served in flour tortillas with fruit or salad on the side. Guests can top them however they like. —Sandra Leonard, Peculiar, MissouriGo to Recipe This recipe is agile, easy and oh-so-tasty recipe works for breakfast, lunch or dinner and is delightful served in flour tortilla with yield or salad on the side. Guests can top them however they like. —Sandra Leonard, Peculiar, Missouri

Mini Ham Quiches

These quiches are delightful for brunch when you don’t want to fuss. Replace
the ham with bacon, sausage, chicken or shrimp, or use chopped onion, red pepper or zucchini instead of olives. —Marilou Robinson, Portland, OregonGo to Recipe These quiches are delightful for brunch when you don ’ thymine want to fuss. Replace the ham with bacon, sausage, chicken or shrimp, or use chop onion, crimson pepper or zucchini rather of olives. —Marilou Robinson, Portland, Oregon

Veggie-Packed Strata

This is a wonderful, colorful casserole that everyone enjoys. I’m sure you’ll be hooked on it after one bite, too. —Jennifer Unsell, Vance, AlabamaGo to Recipe This is a fantastic, colored casserole that everyone enjoys. I ‘m sure you ‘ll be hooked on it after one pungency, excessively. —Jennifer Unsell, Vance, Alabama

Buffet Scrambled Eggs

These are my favorite scrambled eggs. The white sauce, flavored with chicken bouillon, keeps the eggs creamy and moist. It’s a tasty twist on a morning mainstay. Go to Recipe These are my darling scrambled eggs. The blank sauce, flavored with chicken bouillon, keeps the egg creamy and damp. It ‘s a tasty wrench on a dawn mainstay .

Potato Sausage Frittata

With sausage, bacon, eggs and potatoes, this frittata is one hearty meal! Although
I double the recipe for my large family, we never have any leftovers. As good as this dish is, you can experiment to customize it for your family. Try using ham, bell peppers, chorizo­—the sky’s the limit!Go to Recipe With sausage, bacon, eggs and potatoes, this frittata is one hearty meal ! Although I double the recipe for my boastfully family, we never have any leftovers. american samoa good as this dish is, you can experiment to customize it for your class. Try using ham, doorbell peppers, chorizo­—the flip ’ s the terminus ad quem !

Smoked Salmon Egg Salad

Served on croissants, these grown-up sandwiches offer a great way to use leftover Easter eggs. Salmon adds smoky flavor. —Cathy Tang, Redmond, WashingtonGo to Recipe Served on croissants, these grown-up sandwiches offer a big way to use leftover Easter eggs. Salmon adds smoky spirit. —Cathy Tang, Redmond, Washington

Pot Roast Hash

I love to cook a Sunday-style pot roast on a weeknight. Make it into pot roast hash for any day of the week. —Gina Jackson, Ogdensburg, New YorkGo to Recipe I love to cook a Sunday-style pot roast on a weeknight. Make it into pot roast hash for any day of the week. —Gina Jackson, Ogdensburg, New York

Pickled Eggs with Beets

Ever since I can remember, my mother served this pickled egg recipe at Easter. It was a tradition that my family expected. I made them for my granddaughter the last time she visited and they were all gone before she left. —Mary Banker, Fort Worth, TexasGo to Recipe ever since I can remember, my mother served this pickled egg recipe at Easter. It was a custom that my syndicate expected. I made them for my granddaughter the end time she visited and they were all gone before she left. —Mary Banker, Fort Worth, Texas

Sheepherder’s Breakfast

My sister-in-law always made this delicious breakfast dish when we were camping and had to come up with good, Go to Recipe My sister-in-law always made this delectable breakfast dish when we were camping and had to come up with good, comfortable breakfast ideas. Served with goner, juice and milk or coffee bean, it ‘s a surely murder with the breakfast push ! One-dish casseroles like this were a boastfully aid while I was raising my nine children. now I ‘ve passed this recipe on to them. —Pauletta Bushnell, Albany, Oregon

Baked Cheddar Eggs & Potatoes

I love making breakfast recipes with eggs for dinner, especially this combo with potatoes and cheese that’s started in a skillet on the stovetop and then popped into the oven to bake. —Nadine Merheb, Tucson, ArizonaGo to Recipe I love making breakfast recipes with eggs for dinner, specially this jazz band with potatoes and cheese that ‘s started in a frying pan on the stovetop and then popped into the oven to bake. —Nadine Merheb, Tucson, Arizona

Bacon Quiche Tarts

Flavored with vegetables, cheese and bacon, these memorable morsels are bound to be winners at any brunch. The tarts are impressive but also quite easy to make. For garnish, sprinkle on some chopped green onion.
—Kendra Schertz, Nappanee, IndianaGo to Recipe Flavored with vegetables, cheese and bacon, these memorable morsels are bound to be winners at any brunch. The tarts are impressive but besides quite easy to make. For garnish, sprinkle on some chopped green onion. —Kendra Schertz, Nappanee, Indiana

Mini Ham ‘n’ Cheese Frittatas

I found this recipe a few years ago and made a few changes. I’m diabetic, and this fits into my low-carb and low-fat diet. Every time I serve a brunch, the frittatas are the first to disappear, and nobody knows they are low in fat! —Susan Watt, Basking Ridge, New JerseyGo to Recipe I found this recipe a few years ago and made a few changes. I ‘m diabetic, and this fits into my low-carb and low-fat diet. every fourth dimension I serve a brunch, the frittatas are the first to disappear, and cipher knows they are low in fatten ! —Susan Watt, Basking Ridge, New Jersey

Taste of Home

Best Deviled Eggs

Herbs lend amazing flavor to these deviled eggs, which truly are the best you can make! The recipe includes tasty variations that feature bacon, chipotle peppers and crab.—Jesse & Anne Foust, Bluefield, West VirginiaGo to Recipe Herbs lend amazing season to these deviled eggs, which rightfully are the best you can make ! The recipe includes tasty variations that feature bacon, chipotle peppers and crab.—Jesse & Anne Foust, Bluefield, West Virginia

Potato Omelet

Even folks who don’t care for eggs will enjoy this dish. The comforting tastes of potatoes, onions and garlic come through. —Edie DeSpain, Logan, UtahGo to Recipe even folks who do n’t care for eggs will enjoy this serve. The comforting tastes of potatoes, onions and garlic come through. —Edie DeSpain, Logan, Utah

Three-Cheese Quiche

Try eggs and cheese at their best. Guests often comment on how tall, light and fluffy this crustless entree is. You’ll love it! —Judy Reagan, Hannibal, MissouriGo to Recipe Try eggs and cheese at their best. Guests often comment on how tall, light and fluffy this crustless entree is. You ‘ll love it ! —Judy Reagan, Hannibal, Missouri

Taste of Home

Make-Ahead Eggs Benedict Toast Cups

When I was growing up, we had a family tradition of having eggs Benedict with champagne and orange juice for our Christmas breakfast. But now that I’m cooking, a fussy breakfast isn’t my style. I wanted to come up with a dish I could make ahead that would mimic the flavors of traditional eggs Benedict and would also freeze well. —Lyndsay Wells, Ladysmith, British ColumbiaGo to Recipe When I was growing up, we had a syndicate custom of having eggs Benedict with champagne and orange juice for our Christmas breakfast. But now that I ’ meter cook, a finical breakfast international relations and security network ’ metric ton my style. I wanted to come up with a dish I could make ahead that would mimic the flavors of traditional eggs Benedict and would besides freeze well. —Lyndsay Wells, Ladysmith, British Columbia

Ham & Collards Quiche

I love quiche and wanted to make something that incorporates my Southern roots, so I came up with this version. With eggs, cheese, ham and nutritious collards, it’s a meal in one. —Billie Williams-Henderson, Bowie, MarylandGo to Recipe I love quiche and wanted to make something that incorporates my southern roots, so I came up with this version. With eggs, cheese, ham and alimentary collards, it ‘s a meal in one. —Billie Williams-Henderson, Bowie, Maryland

Taste of Home

Dilled Salmon Omelets with Creme Fraiche

This is one of our biggest hits on our inn’s menu. It has so much flavor with the dill and rich salmon that it will impress everyone at how fancy it is.—Susan Goodman, Wilmington, VermontGo to Recipe This is one of our biggest hits on our hostel ‘s menu. It has so much flavor with the dill and rich salmon that it will impress everyone at how fancy it is.—Susan Goodman, Wilmington, Vermont

Easy Chiles Rellenos Casserole

I love green chiles and cook with them often when I entertain. This easy version of the classic Mexican dish gives you big pepper taste in every meaty bite. —Nadine Estes, Alto, New MexicoGo to Recipe I love green chiles and cook with them often when I entertain. This easy version of the classic Mexican smasher gives you big pepper taste in every meaty bite. —Nadine Estes, Alto, New Mexico

Taste of Home

Farmers Breakfast

Start off your day on a hearty note! This one-dish wonder will easily keep your family satisfied until lunch. —Jeannette Westphal, Gettysburg, South DakotaGo to Recipe Start off your day on a hearty note ! This one-dish wonder will easily keep your syndicate satisfied until lunch. —Jeannette Westphal, Gettysburg, South Dakota

Festive Scrambled Eggs

Every bit as quick as scrambled eggs are meant to be, this hearty dish— with red pimientos and green parsley or chives— is nice for hectic Christmas mornings. Go to Recipe Every bit adenine quick as scrambled eggs are meant to be, this hearty dish— with crimson pimientos and k parsley or chives— is decent for feverish Christmas mornings .

Roasted Garlic Deviled Eggs

I love incorporating new flavors into old classics, and these garlic deviled eggs were a big hit! The garlic can be roasted and the eggs can be hard-boiled up to three days in advance. The egg yolk filling can be made the night before. —Ellen Weaver, Denver, ColoradoGo to Recipe I love incorporating newfangled flavors into erstwhile classics, and these garlic deviled eggs were a bad hit ! The garlic can be roasted and the eggs can be hard-bitten up to three days in advance. The egg yolk fill can be made the night before. —Ellen Weaver, Denver, Colorado

Coastal Carolina Muffin-Tin Frittatas

Incorporating the flavors of a low country South Carolina crab boil, these tasty frittatas are easy to make and fun to eat. If you have leftover cooked potatoes (roasted or boiled), try dicing them and substituting them for the refrigerated shredded potatoes in this recipe. —Shannon Kohn, Summerville, South CarolinaGo to Recipe Incorporating the flavors of a gloomy nation South Carolina crab boil, these tasty frittatas are easy to make and fun to eat. If you have leftover cooked potatoes ( roasted or boiled ), try dicing them and substituting them for the refrigerated shredded potatoes in this recipe. —Shannon Kohn, Summerville, South Carolina

Avocado Egg Salad Toast

I had a surplus of avocados after purchasing too many for an event. A few days later, I was making egg salad sandwiches for lunch and had the fantastic idea to use avocado to bind it together instead of traditional mayo. Not only was this version unbelievably delicious but the healthy fats in the avocado make this a much better option than the traditional mayo-laden version. —Shannon Dobos, Calgary, AlbertaGo to Recipe I had a excess of avocado after purchasing besides many for an event. A few days later, I was making egg salad sandwiches for lunch and had the fantastic mind to use avocado to bind it together alternatively of traditional mayonnaise. not only was this version unbelievably delightful but the healthy fats in the avocado make this a a lot better choice than the traditional mayo-laden version. —Shannon Dobos, Calgary, Alberta

Pressure-Cooker Light Deviled Eggs

Our updated version of a classic appetizer uses only half the egg yolks of traditional deviled eggs and calls for soft bread crumbs to help firm up the filling. Light ingredients lower the fat grams even more. —Taste of Home Test KitchenGo to Recipe Our update version of a classical appetizer uses merely half the testis yolks of traditional deviled eggs and calls for easy bread crumb to help firm up the filling. lighter ingredients lower the fatness grams even more. —Taste of Home Test Kitchen

Mediterranean Broccoli & Cheese Omelet

My Italian mother-in-law taught me to make this omelet years ago—she would make it for breakfast, lunch or dinner and eat it on Italian bread. This is one of my favorite ways to use up leftover broccoli. —Mary Licata, Pembroke Pines, FloridaGo to Recipe My italian mother-in-law taught me to make this omelet years ago—she would make it for breakfast, lunch or dinner and eat it on italian boodle. This is one of my front-runner ways to use up leftover broccoli. —Mary Licata, Pembroke Pines, Florida

Taste of Home

Fiesta Egg & Potato Boats

On a whim, I stuffed eggs into potato shells as a way to use up leftover baked potatoes. It’s the brunch dish people ask for the most. —Lisa Renshaw, Kansas City, Missouri Go to Recipe On a caprice, I stuffed eggs into potato shells as a way to use up leftover baked potatoes. It ’ s the brunch dish people ask for the most. —Lisa Renshaw, Kansas City, Missouri

Taste of Home

Mexican Sausage & Cornbread Strata

The beauty of my Mexican strata is that you can change it depending on the veggies you have on hand. I make mine most often with corn and pico de gallo. —Lisa Huff, Wilton, Connecticut Go to Recipe The smasher of my mexican class is that you can change it depending on the veggies you have on hand. I make mine most frequently with corn and pico de gallo. —Lisa Huff, Wilton, Connecticut

Sausage and Egg Pizza

I love breakfast pizza, but not all the fat and calories that go along with it. My lighter version gives you a big energy boost whether you eat it at brunch, dinner or somewhere in between. —Vicki Meyers, Castalia, OhioGo to Recipe I love breakfast pizza, but not all the fat and calories that go along with it. My light interpretation gives you a big energy boost whether you eat it at brunch, dinner or somewhere in between. —Vicki Meyers, Castalia, Ohio

Poached Eggs with Tarragon Asparagus

I adapted this recipe from a dish I had in Napa Valley. I decided to add toasted bread crumbs as a garnish. The result was a breakfast option that everyone loves.—Jennifer Tidwell, Fair Oaks, California. Go to Recipe I adapted this recipe from a smasher I had in Napa Valley. I decided to add toasted bread crumb as a garnish. The result was a breakfast choice that everyone loves.—Jennifer Tidwell, Fair Oaks, California .

Taste of Home

Overnight Baked Eggs Bruschetta

I like to spend as much time as I can with my guests when they stay with me for the holidays, so I rely on make-ahead recipes to help that happen. Because most overnight brunch casseroles are so similar, I came up with a breakfast bruschetta for a fun change of pace. —Judi Berman-Yamada, Portland, OregonGo to Recipe I like to spend as much time as I can with my guests when they stay with me for the holidays, so I rely on make-ahead recipes to help that happen. Because most overnight brunch casseroles are thus like, I came up with a breakfast bruschetta for a fun change of yard. —Judi Berman-Yamada, Portland, Oregon

Classic Egg Salad

Egg salad is a refreshing, tasty change from lunchmeat or peanut butter sandwiches. The touch of mustard and lemon juice gives it extra zip. —Annemarie Pietila, Farmington Hills, MichiganGo to Recipe egg salad is a bracing, tasty variety from lunchmeat or peanut butter sandwiches. The reach of mustard and lemon juice gives it extra zip up. —Annemarie Pietila, Farmington Hills, Michigan

Poached Eggs & Polenta

We have a bed and breakfast in Gettysburg where I serve creative dishes like these poached eggs with polenta, our twist on eggs Benedict.—Paulette Lee, Gettysburg, Pennsylvania Go to Recipe We have a seam and breakfast in Gettysburg where I serve creative dishes like these poached eggs with polenta, our writhe on eggs Benedict.—Paulette Lee, Gettysburg, Pennsylvania

Cobb Salad Sub

When we need a quick meal to share, we turn Cobb salad into a sandwich masterpiece. Sometimes I substitute tortillas for the bread and make wraps instead. —Kimberly Grusendorf, Medina, Ohio Go to Recipe When we need a quick meal to share, we turn Cobb salad into a sandwich masterpiece. sometimes I substitute tortillas for the bread and make wraps alternatively. —Kimberly Grusendorf, Medina, Ohio

Eggs Benedict Bake with Bearnaise Sauce

I’ve made this recipe for my family every Christmas morning for 10 years—it’s a food tradition that we look forward to every year. Part of what makes this dish special is the croissants that make the egg bake extra light and fluffy. —Susan Triplett, Citrus Heights, CaliforniaGo to Recipe I ‘ve made this recipe for my family every Christmas good morning for 10 years—it ‘s a food tradition that we look forward to every year. Part of what makes this serve special is the croissants that make the egg bake extra light and downy. —Susan Triplett, Citrus Heights, California

Rainbow Quiche

With plenty of veggies and a creamy egg-cheese filling, this tasty quiche gets rave reviews every time I make it! —Lilith Fury, Adena, OhioGo to Recipe With plenty of veggies and a creamy egg-cheese filling, this tasty quiche gets rave reviews every clock I make it ! —Lilith Fury, Adena, Ohio

Sausage-Sweet Potato Hash & Eggs

When I first began making this dish for breakfast, I served it with fried eggs on top. Now I sometimes make it for supper and serve it without eggs. It’s fantastic when I want a dish I can make quickly with minimal cleanup. —Nancy Murphy, Mount Dora, FloridaGo to Recipe When I first base began making this dish for breakfast, I served it with fried eggs on top. now I sometimes make it for supper and serve it without eggs. It ’ south antic when I want a dish I can make promptly with minimal cleaning. —Nancy Murphy, Mount Dora, Florida

Taste of Home

Bacon ‘n’ Egg Sandwiches

I came across this unique grilled combo when I was digging in my mom’s recipe box. The crisp bacon, hard-boiled eggs and crunchy green onions make these cozy sandwiches look impressive when company drops by for lunch. Best of all, they’re a snap to assemble. —Ann Fuemmeler, Glasgow, MissouriGo to Recipe I came across this unique grilled jazz band when I was digging in my ma ‘s recipe box. The crisp bacon, case-hardened eggs and crunchy green onions make these cozy sandwiches look impressive when company drops by for lunch. Best of all, they ‘re a snap to assemble. —Ann Fuemmeler, Glasgow, Missouri

Taste of Home

Cheesy Egg Puffs

My father loves to entertain, and these buttery egg delights are one of his favorite items to serve at brunch. The leftovers are perfect to reheat in the microwave on busy mornings, so Dad always stashes a few aside for me to take home once the party is over. —Amy Soto, Winfield, KansasGo to Recipe My beget loves to entertain, and these pantry testis delights are one of his favorite items to serve at brunch. The leftovers are perfect to reheat in the microwave on busy mornings, sol Dad always stashes a few digression for me to take home once the party is over. —Amy Soto, Winfield, Kansas

Taste of Home

Sausage & Mushroom Pizza Frittata

I love this frittata because the combination of fresh flavors makes it special. It’s the perfect sunny South Florida breakfast.—Wolfgang Hanau, West Palm Beach, FloridaGo to Recipe I love this frittata because the combination of fresh flavors makes it special. It ‘s the arrant cheery South Florida breakfast.—Wolfgang Hanau, West Palm Beach, Florida

Taste of Home

Scrambled Egg Bread

We always eat ham, eggs and bread on camping trips, and we often have extras. Combine them and you’ve got scrambled egg bread. We first made this on a visit to Mount Shasta. —Shirley Mondeau, Rohnert Park, California Go to Recipe We always eat ham, eggs and bread on camping trips, and we often have extras. Combine them and you ’ ve got beat egg bread. We beginning made this on a visit to Mount Shasta. —Shirley Mondeau, Rohnert Park, California

Bacon, Egg & Avocado Sandwiches

My husband wanted bacon and eggs; I wanted a BLT. We settled our standoff with an irresistible sandwich we’ve had many times since. —Patti Darwin, Lubbock, Texas Go to Recipe My husband wanted bacon and eggs ; I wanted a BLT. We settled our repulsion with an irresistible sandwich we ‘ve had many times since. —Patti Darwin, Lubbock, Texas

Shakshuka

Shakshuka is a dish of poached eggs with tomatoes, onion and cumin. I learned about it while traveling, and it’s been my favorite way to eat eggs since. —Ezra Weeks, Calgary, AlbertaGo to Recipe Shakshuka is a serve of poached eggs with tomatoes, onion and cumin. I learned about it while traveling, and it ‘s been my darling way to eat eggs since. —Ezra Weeks, Calgary, Alberta

Swiss Cobb Salad

Topped with ham, roast beef, bacon and other fixings, this hearty salad has an excellent blend of flavors. A from-scratch vinaigrette adds the refreshing final touch. —Taste of Home Test KitchenGo to Recipe Topped with ham, ridicule gripe, bacon and early fixings, this hearty salad has an excellent blend of flavors. A from-scratch french dressing adds the refreshing final examination allude. —Taste of Home Test Kitchen

Taste of Home

Buffalo Chicken Deviled Eggs

My daughter Sara loves spicy Buffalo chicken and deviled eggs, so I combined the two. Make and chill a day ahead so the flavors mingle. —Robin Spires, Tampa, Florida Go to Recipe My daughter Sara loves hot Buffalo wimp and deviled eggs, so I combined the two. Make and chill a day ahead so the flavors mingle. —Robin Spires, Tampa, Florida

Summer Carbonara

Basil and bacon make best summer buds in this smoky-sweet pasta. I pair it with a simple spring mix salad with balsamic dressing and a glass of good Chardonnay or cold iced tea. —Cathy Dudderar, Lexington, Kentucky
Go to Recipe Basil and bacon make best summer bud in this smoky-sweet pasta. I pair it with a simple spring mix salad with balsamic dressing and a field glass of good Chardonnay or cold ice tea. —Cathy Dudderar, Lexington, Kentucky

Cheese and Fresh Herb Quiche

With herbs from the garden to use, I created a quiche with basil, parsley and dill along with feta, Swiss, Gruyere and mozzarella. Goat cheese is also yummy. —Sonya Labbe, West Hollywood, California Go to Recipe With herbs from the garden to use, I created a quiche with basil, parsley and dill along with feta, Swiss, Gruyere and mozzarella. Goat cheese is besides delectable. —Sonya Labbe, West Hollywood, California

Taste of Home

Brunch Burritos

I like to use a second slow cooker to keep the tortillas warm and pliable when I serve these hearty burritos. Just place a clean wet cloth in the bottom, then cover it with foil and add your tortillas.—Beth Osburn, Levelland, Texas Go to Recipe I like to use a second gear slow cooker to keep the tortilla warm and elastic when I serve these hearty burrito. Just place a clean wet fabric in the penetrate, then cover it with foil and add your tortillas.—Beth Osburn, Levelland, Texas

Twisted Eggs Benedict Salad

Salad for breakfast? Absolutely. You can prep everything except the dressing and chill it overnight. In the morning, dress the salad and poach the eggs. —Noelle Myers, Grand Forks, North DakotaGo to Recipe Salad for breakfast ? absolutely. You can prep everything except the dress and chill it overnight. In the morning, dress the salad and poach the eggs. —Noelle Myers, Grand Forks, North Dakota

Taste of Home

Italian Apricot-Pancetta Strata

For me, the combination of sweet and savory along with easy preparation make this Italian-inspired strata a winning dish for home cooks everywhere! It can be served for breakfast, brunch, or as a late afternoon meal.—Naylet LaRochelle, Miami, FloridaGo to Recipe For me, the combination of sweet and savory along with easy planning make this Italian-inspired level a succeed cup of tea for home cooks everywhere ! It can be served for breakfast, brunch, or as a deep afternoon meal.—Naylet LaRochelle, Miami, Florida

Ham & Egg Wraps

This is a great kid-friendly recipe that takes only 20 minutes to prepare and cook.—Sharon Haswell, Cheshire, MassachusettsGo to Recipe This is a great kid-friendly recipe that takes alone 20 minutes to prepare and cook.—Sharon Haswell, Cheshire, Massachusetts

Southwest Hash with Adobo-Lime Crema

Adobo sauce adds so much extra flavor that you won’t even miss the smaller amounts of butter and egg yolks in this smoky hash. Here’s a tip: Add a splash of white vinegar to the poaching water right before you drop in the eggs. It helps keep them from separating as they cook. —Brooke Keller, Lexington, KentuckyGo to Recipe Adobo sauce adds so much extra relish that you wo n’t even miss the smaller amounts of butter and egg yolks in this smoky hash. here ‘s a tip : Add a stir of white vinegar to the poach water right before you drop in the eggs. It helps keep them from separating as they cook. —Brooke Keller, Lexington, Kentucky

Mushroom & Smoked Salmon Tarts

This recipe came from a “what’s in the fridge?” moment, and it’s so good. It makes two tarts for brunch or appetizers. —Jacquelyn Benson, South Berwick, Maine Go to Recipe This recipe came from a “ what ‘s in the electric refrigerator ? ” moment, and it ‘s so good. It makes two tarts for brunch or appetizers. —Jacquelyn Benson, South Berwick, Maine

Turkey & Stuffing Eggs Benedict

This is a fun way to enjoy holiday leftovers as if presenting them for the first time. Serve for brunch, with champagne and cranberry juice. —Brittany Allyn, Mesa, ArizonaGo to Recipe This is a fun way to enjoy holiday leftovers as if presenting them for the foremost prison term. Serve for brunch, with champagne and cranberry juice. —Brittany Allyn, Mesa, Arizona

Eggland’s Best®

Crepe Quiche Cups

When it comes to trying new recipes, I’m always up for the challenge, and crepe cups have turned out to be one of my favorite things to serve while entertaining. They’re a nice change for breakfast on those holiday mornings when family is gathered around. —Sheryl Riley, Unionville, MissouriGo to Recipe When it comes to trying new recipes, I ‘m always up for the challenge, and crepe cups have turned out to be one of my darling things to serve while entertaining. They ‘re a decent change for breakfast on those vacation mornings when family is gathered around. —Sheryl Riley, Unionville, Missouri

Chiles Rellenos Souffle

After we spent the night at our friends’ house in Arizona, we awoke to the tantalizing aroma of an egg souffle. It brings back wonderful memories. —Pat Coyne, Las Vegas, Nevada
Go to Recipe After we spent the night at our friends ’ house in Arizona, we awoke to the tantalizing olfactory property of an testis souffle. It brings rear fantastic memories. —Pat Coyne, Las Vegas, Nevada

Taste of Home

Denver Scramble Tostada

My tostadas feature the ingredients of a classic Denver omelet: ham, cheddar and green pepper. I also make a zesty Mexican version with chorizo and pepper jack and a Reuben with corned beef and Swiss. —Joi Sinclair, Atchison, KansasGo to Recipe My tostada feature the ingredients of a classic Denver omelet : ham, cheddar and green pepper. I besides make a piquant Mexican adaptation with chorizo and pepper jack and a Reuben with corned gripe and Swiss. —Joi Sinclair, Atchison, Kansas

Taste of Home

Southwestern Hash with Eggs

Before I retired, this all-in-one skillet dish was constantly requested at office brunches. I’d leave out the eggs, double or triple the recipe and wrap servings of the zippy pork mixture in warm corn tortillas. —Barbara Beasley, Beaumont, TexasGo to Recipe Before I retired, this all-in-one frying pan dish was constantly requested at office brunches. I ‘d leave out the eggs, double or triple the recipe and wrapping servings of the alert pork mix in quick corn tortillas. —Barbara Beasley, Beaumont, Texas

Taste of Home

Sausage Egg Subs

Spicy chunks of sausage give winning flavor to this scrambled egg mixture. Served in a bun, it’s a satisfying all-in-one sandwich for breakfast or lunch. —Dee Pasternak, Bristol, IndianaGo to Recipe Spicy chunks of blimp give winning spirit to this scrambled testis mix. Served in a bun, it ‘s a meet all-in-one sandwich for breakfast or lunch. —Dee Pasternak, Bristol, Indiana

Taste of Home

Green Chile Quiche Squares

Chilies add spark to this cheesy quiche. You can vary the flavor based on the kind of croutons you buy. I like to serve fresh fruit on the side.—Connie Willson, Huntington Beach, CaliforniaGo to Recipe Chilies add flicker to this bum quiche. You can vary the relish based on the kind of croutons you buy. I like to serve fresh fruit on the side.—Connie Willson, Huntington Beach, California

Fiesta Scrambled Eggs

I love to fix this spicy scrambled egg dish for friends and family. It’s almost a meal in itself, but I serve it with muffins or biscuits, fresh fruit juice and coffee. —Kay Kropff, Canyon, TexasGo to Recipe I love to fix this piquant scrambled egg serve for friends and family. It ’ s about a meal in itself, but I serve it with muffins or biscuits, fresh yield juice and coffee bean. —Kay Kropff, Canyon, Texas

Taste of Home

Sunny-Side-Up Pizza

Preparing this recipe is the best way I know to make sure my family takes time for breakfast. I just call out “pizza’s ready!” and amazingly everyone comes to the table. —Rose Koren, Brookfield, IllinoisGo to Recipe Preparing this recipe is the best way I know to make sure my kin takes time for breakfast. I barely call out “ pizza ‘s ready ! ” and amazingly everyone comes to the postpone. —Rose Koren, Brookfield, Illinois

Portobello Mushrooms Florentine

A fun and surprisingly hearty breakfast dish packed with flavor and richness.
—Sara Morris, Laguna Beach, California
Go to Recipe A playfulness and surprisingly hearty breakfast dish packed with flavor and richness. —Sara Morris, Laguna Beach, California

Breakfast Bread Bowls

The best part about these creative and convenient bread bowls is that you can fill them with whatever you want. This is one of our favorite breakfasts. —Patrick Lavin, Jr., Birdsboro, PennsylvaniaGo to Recipe The best part about these creative and commodious bread bowl is that you can fill them with whatever you want. This is one of our darling breakfasts. —Patrick Lavin, Jr., Birdsboro, Pennsylvania

Southwest Hash with Adobo-Lime Crema

Adobo sauce adds so much extra flavor that you won’t even miss the smaller amounts of butter and egg yolks in this smoky hash. Here’s a tip: Add a splash of white vinegar to the poaching water right before you drop in the eggs. It helps keep them from separating as they cook. —Brooke Keller, Lexington, KentuckyGo to Recipe Adobo sauce adds sol much supernumerary spirit that you wo n’t flush miss the smaller amounts of butter and egg yolks in this smoky hashish. here ‘s a tip off : Add a splash of white vinegar to the poach water right before you drop in the eggs. It helps keep them from separating as they cook. —Brooke Keller, Lexington, Kentucky

Taste of Home

Egg-Topped Wilted Salad

Tossed with a bright champagne vinegar dressing and topped with chipotle bacon and sunny eggs, this is the ultimate brunch salad. But it’s so delicious I’d gladly enjoy it any time of day! —Courtney Gaylord, Columbus, Indiana

Go to Recipe Tossed with a bright champagne vinegar dress and topped with chipotle bacon and cheery eggs, this is the ultimate brunch salad. But it ‘s so delectable I ‘d gladly enjoy it any time of day ! —Courtney Gaylord, Columbus, Indiana

Asparagus, Bacon & Shallot Tart

My tart is adapted from my mom’s quiche recipe. She lives thousands of miles away from me in the U.K., so whenever I make it, happy memories of home come flooding back. —Paula Nolan, Granite Bay, CaliforniaGo to Recipe My prostitute is adapted from my ma ‘s quiche recipe. She lives thousands of miles away from me in the U.K., so whenever I make it, glad memories of home hail flood back. —Paula Nolan, Granite Bay, California

Reuben and Rye Strata

This make-ahead dish is so easy to prepare. It’s wonderful for brunch, lunch or supper, or as a potluck meal. If you prefer it, substitute turkey pastrami for the corned beef. —Mary Louise Lever, Rome, GeorgiaGo to Recipe This make-ahead smasher is so slowly to prepare. It ‘s fantastic for brunch, lunch or supper, or as a potluck meal. If you prefer it, substitute turkey pastrami for the corned gripe. —Mary Louise Lever, Rome, Georgia

BLT Egg Bake

BLTs are a favorite at my house, so I created this recipe to combine those flavors into a warm, cozy casserole. It was such a hit, I served it to my church ladies group at a brunch I hosted. —Priscilla Detrick, Catoosa, OklahomaGo to Recipe BLTs are a favorite at my house, so I created this recipe to combine those flavors into a strong, cozy casserole. It was such a strike, I served it to my church ladies group at a brunch I hosted. —Priscilla Detrick, Catoosa, Oklahoma

Breakfast Quiche

I enjoy preparing hearty country breakfasts for the guests at my bed-and-breakfast. This fluffy breakfast quiche recipe with lots of cheese and bacon is a most satisfying entree.Go to Recipe I enjoy preparing hearty state breakfasts for the guests at my bed and breakfast. This downy breakfast quiche recipe with lots of cheese and bacon is a most comforting entree .

Taste of Home

Ham ‘n’ Cheese Omelet Roll

This brunch dish has easy ingredients and an impressive look all rolled into one! I love hosting brunch, and this special omelet roll is one of my very favorite items to prepare and share. A platter of these pretty swirled slices disappears fast. —Nancy Daugherty, Portland, OhioGo to Recipe This brunch dish has easy ingredients and an impressive spirit all rolled into one ! I love hosting brunch, and this limited omelet bankroll is one of my very darling items to prepare and parcel. A platter of these pretty swirled slices disappears fast. —Nancy Daugherty, Portland, Ohio

Picante Omelet Pie

This zippy egg bake is a favorite of one of my daughters. She comes for brunch every week before church, so I serve it often.—Phyllis Carlson, Gardner, KansasGo to Recipe This bouncing egg bake is a favored of one of my daughters. She comes for brunch every week before church service, so I serve it often.—Phyllis Carlson, Gardner, Kansas

Taste of Home

Egg Biscuit Bake

This all-in-one brunch bake is a variation of a simple cheesy egg dish my mother used to make. It’s become our favorite comfort food. —Alice Le Duc, Cedarburg, WisconsinGo to Recipe This all-in-one brunch broil is a variation of a childlike bum egg dish my mother used to make. It ‘s become our favored comfort food. —Alice Le Duc, Cedarburg, Wisconsin

Bacon Breakfast Pizza

I used to make this bacon breakfast pizza for my morning drivers when I worked at a delivery place. And they just loved it. Breakfast pizza is a quick and easy eye-opener that appeals to all ages. —Cathy Shortall, Easton, MarylandGo to Recipe I used to make this bacon breakfast pizza for my dawn drivers when I worked at a pitch place. And they just loved it. Breakfast pizza is a quick and easy eye-opener that appeals to all ages. —Cathy Shortall, Easton, Maryland

source : https://epicentreconcerts.org
Category : How To