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This recipe is by Elaine Louie and takes 1 1/2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Egg salad kicked up with Dijon mustard, crumbled bacon and horseradish. I use light mayo and sour cream to keep it healthy. Serve on lightly toasted wheat rolls with lettuce and tomato.
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This technique is game-changing.
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This one-dish brunch casserole is ideal for a crowd. Add a fruit salad and you can sit back and enjoy your company.
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This is a wonderful recipe when there are no eggs in the house and you have to make cookies. They are a very moist cookie and freeze well.
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Get Chicken and Egg Soup with Pastina Recipe from Food Network
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A pizza of cheese and sausage gets the delicious addition of lightly baked eggs for a treat that may change the way you eat eggs and pizza forever.
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Delicious and moist, applesauce oatmeal cookies.
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This messy, yet satisfying breakfast sandwich requires a knife and fork.
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Breakfast in a bun? Why not! This recipe has all the usual suspects – eggs, sausage, cheese – plus a little spice to kick your morning into high gear.
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This ham and egg breakfast casserole is a crowd-pleasing, make-ahead breakfast perfect for Memorial Day weekend or anytime you have guests.
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A breakfast tartlet recipe with fried eggs, sharp cheddar cheese, pancetta, crème fraîche, and chives, in flaky puff pastry.