4,158 cheese egg recipes

Santa Fe eggs blend eggs, green chiles, milk and sharp cheddar into a puffy, crustless baked casserole with gentle Southwestern heat. A wheat-free breakfast bake you make right in the blender.

Handmade pumpkin ravioli filled with ricotta and pumpkin, served in a creamy pumpkin seed sauce with green chiles. A from-scratch fall pasta project.

Whole wheat choux puffs filled with a sweet-savory blend of cream cheese, dried figs, crumbled bacon, and chutney. A party appetizer that balances crispy, creamy, and fruity in every bite.

Broccoli and cheese quiche with sharp cheddar, fresh broccoli florets, and a silky egg-and-cream custard accented with nutmeg. A classic brunch quiche for weekends, holidays, or make-ahead lunches.

Mini pumpkin pies that bake crustless in a muffin tin with Bisquick standing in for pastry. Cream cheese gives the pumpkin filling a cheesecake-like richness. Twelve individual pies in 30 minutes.

A large-batch egg omelet folded with cold lard for a rich, old-fashioned filling. This heritage-style recipe scales for crowd cooking and harks back to traditional farmhouse breakfasts.

Classic French omelet made with just eggs and butter. A simple two-ingredient technique that delivers a golden, tender folded omelet in under 10 minutes.

Browned turkey sausage and sautéed onion baked in a silky egg custard with Swiss cheese and a dusting of paprika. This hearty quiche feeds a crowd and works for brunch, lunch, or a light dinner.

Pumpkin ravioli stuff fresh egg pasta with a Parmesan, amaretti, and nutmeg pumpkin filling, then toss in browned butter. Northern Italian Mantua-style autumn pasta with sweet-savory crumbs.

Bite-sized baked egg cups loaded with cheddar, Monterey Jack, green chiles, and cumin. Makes 30 mini appetizers that disappear the second they hit the table.

Homemade squid ink pasta tossed with fried calamari, roasted Roma tomatoes, and a Parmesan-Romano cream sauce. A striking black pasta dish made from scratch with semolina flour.

Layered savory pie in flaky puff pastry with herb omelets, garlicky spinach, Swiss cheese, ham, and roasted red peppers. An Italian-style tourte that slices into gorgeous layers for a stunning brunch or appetizer.

Miniature quiches with a sharp cheddar pastry shell and egg custard filling. Make 48 bite-sized appetizers that freeze and reheat beautifully for parties.

Huevos en rabo de mestiza are Mexican poached eggs simmered in a chunky tomato-chile sauce and topped with melted Monterey Jack cheese. A one-skillet brunch or dinner.

A rich broccoli quiche layered with Swiss cheese, Parmesan, and scallions in a flaky prebaked crust. The custard gets extra savory depth from chicken broth and a dash of hot sauce. Brunch, lunch, or dinner worthy.

French bread quiche casserole layered with Swiss and Monterey Jack cheese, eggs, white wine, and crumbled sausage. Assembled the night before and baked in the morning.