775 brunch egg recipes

Crunchy French toast dredges egg-soaked bread in cornflakes, wheat germ, and ground pecans for a crispy, nutty breakfast crust. A high-fiber upgrade on the brunch classic.

Bacon, mushroom, and Monterey Jack egg casserole baked until golden and set. A crustless quiche-style brunch dish with scallions and celery salt that everyone asks for the recipe.

Eggs poached directly in a skillet of smoked ham and vegetable hash with potatoes, corn, peppers, and tomato. A one-pan brunch ready in 25 minutes.

Genoese-style scrambled eggs loaded with sautéed vegetables, Parmesan, and salty prosciutto. A colorful Italian brunch centerpiece.

Overnight breakfast casserole with eggs, bacon, cheddar, Swiss cheese, and bread cubes. Assemble the night before, bake in the morning for an effortless brunch.

Creamy egg salad with bacon and celery served inside homemade cream puffs. A show-stopping lunch or brunch that upgrades classic egg salad into something truly special.

Egg and watercress finger sandwiches layer creamy egg salad with peppery watercress on buttered whole-wheat bread, sliced into elegant fingers for tea, brunch, or bridal showers.

French toast fingers stuffed with strawberry jam, dipped in orange-egg batter, and griddled golden. A kid-friendly 10-minute breakfast that turns jam sandwiches into dunkable brunch bites with maple syrup.

Pineapple noodle kugel layered with sweetened cottage and cream cheese, egg noodles, and crushed pineapple. Cinnamon-sugar topped, sweet-savory side or brunch casserole.

Vegan crustless tofu quiche with mushrooms, bell pepper, and nutritional yeast. An egg-free, dairy-free brunch dish that bakes up firm with golden edges.

Reuben brunch casserole layers rye bread cubes, shredded corned beef, and Swiss cheese in an egg custard. Assemble the night before and bake in the morning.

Eggs Hussarde with poached eggs, grilled ham, and tomato on Holland rusks topped with Marchand de Vin sauce and Hollandaise. A classic New Orleans brunch dish from Brennan's tradition.

La Piperade, a Basque pepper and egg dish with sauteed bell peppers, tomatoes, hot chili, and ham folded into softly set eggs. A rustic French-Basque brunch or supper.

Ham frittata: a low-fat skillet-to-broiler egg bake loaded with diced ham, sauteed potatoes, mushrooms, and green pepper. A protein-packed brunch made with liquid egg substitute.

Cubed ham, tender asparagus, and hard-boiled eggs in a cheesy cream sauce over toast points or biscuits. A hearty brunch or easy dinner that uses up leftover ham.

French-style stuffed eggs with ham, Dijon, and thyme, topped with a broiled breadcrumb crust. A lightened-up deviled egg appetizer with a warm, crispy topping perfect for Easter brunches.