330 bread egg recipes

Retro cocktail party appetizers with deviled ham and cream cheese that puff up golden and impressive in the oven, ready to freeze ahead for stress-free entertaining.

Puffy baked fondue, an individual cheese souffle made with French bread, Swiss cheese, white wine, and folded egg whites. The dinner-for-two souffle that doesn't require a souffle dish or French training.

Start your day with one or two wedges of this cheesy and tasty broccoli frittata with a cup of orange juice or some fresh fruits. It satisfies your taste buds and provides enough nutrients before the lunch hunger hits you.

Egg salad sandwiches with blanched green beans, Vidalia onion, celery, and honey mustard on multigrain bread. A crunchy twist on classic egg salad that adds fresh snap to every bite.

Breakfast sausage bread rolls mild and hot Italian sausage, mushrooms, onion, and mozzarella into a stuffed jelly-roll loaf for sliceable, freezer-friendly brunch wedges that beat any boxed pastry.

A layered vegetable terrine with golden carrot-cauliflower and earthy spinach-mushroom layers baked in a water bath, chilled, and sliced for an elegant appetizer.

Italian stromboli with ham, salami, provolone, pepperoni, and mushrooms wrapped in a braided bread loaf. Made easy with frozen bread dough, baked golden, and sliced like a pizza loaf.

Ham and cheese breakfast casserole layers whole-wheat bread, spinach, diced ham, and roasted red peppers in a Gruyere-topped custard. An overnight-friendly brunch bake for 6.

Overnight baked French toast with a bubbling caramel-pecan bottom that flips into a gorgeous, sticky top. Make it tonight, bake it for a showstopping brunch.

Eggs scrambled in olive oil with fresh basil and Parmesan, served on toasted Italian garlic bread. Five ingredients, 25 minutes, and pure Italian breakfast simplicity.

Soft shell crabs stuffed with cheese, breaded, and baked in tomato sauce until crispy on top and melty inside. A Chesapeake Bay classic that's easier than frying.

Pepper-crusted stuffed flank steak filled with savory sauteed mushroom and onion stuffing, then grilled over hot coals for a smoky char and juicy medium-rare center.

Tender breaded veal cutlets pan-fried until golden, then braised in a savory Worcestershire pan sauce. A classic comfort meal that turns simple cutlets into fork-tender, saucy goodness.

Falscher Hase, a traditional German meatloaf stuffed with hard-boiled eggs, wrapped in bacon, and served with a sour cream pan gravy. A showpiece Sunday dinner.

Russian chicken liver pate (pashtet) with butter, onions, garlic, and white bread baked into a smooth, rich spread. Served cold as an elegant appetizer.

Mortadella is one of the most popular cold cuts we have in Italy. It's a typical product from northern Italy, made of pork meat, little chunks of porkfat and spices. It's tasty and savoury, the perfect filling for a sanwich, and ideal for stuffings. It's definitely my favourite 'salume' ! Try it in this recipe, it's a special starter - delicate and sofisticated - and it's EASY to prepare! I found this recipe on the website of a famous producer of traditional Italian cold cuts.