728 egg ball recipes

Hands-off crockpot stuffed peppers with seasoned beef meatloaf filling, spaghetti sauce, and 6-8 hours of slow cooking for tender peppers and juicy meat.

Mmmmm...Good! The ingredients are flexible you can add or leave out whatever you want on it. Also I sometimes use mozarella cheese instead of the swiss ...so use whatever cheese you like.

This is a delicious frittata which can be had as a healthy breakfast or lunch.

Grilled sweet and sour meatball kabobs loaded with pineapple, bell pepper, cherry tomatoes, and mushrooms. Brushed with a tangy steak sauce glaze and served over rice.

Veggie pizza quiche with mozzarella, sharp cheddar, tomatoes, mushrooms, and green peppers baked in a deep dish pie crust. Where pizza night meets brunch.

Sweet red bell peppers stuffed with fresh corn, tomatoes, celery, onion, and bread crumbs, topped with melted Swiss cheese. A meatless stuffed pepper that celebrates summer produce.

Browned ground beef, chunky tomatoes, and egg noodles baked together with soy sauce and green peppers. A hearty weeknight casserole the whole family will dig into, ready in just 30 minutes.

Shrimp Creole omelets stuffed with a spicy tomato sauce built on the Cajun holy trinity of onion, bell pepper, and celery. Fold them soft, fill them hot, and serve with rice.

Fresh herb turkey loaf with oats, egg whites, red bell pepper, celery, parsley, and basil. A lighter take on meatloaf that's leaner and packed with vegetables.

Mexican cornbread baked in a cast iron skillet with jalapeños, sharp cheese layered through the middle and on top, creamed corn, and red bell pepper.

Classic sauce a la King made from scratch with a double boiler roux, egg yolk enrichment, mushrooms, pimientos, and dry sherry. A velvety, old-school cream sauce for chicken or turkey.

Broccoli and feta cheese pie with carrots and red pepper in a light egg custard made with evaporated skim milk. A colorful vegetable pie that's lower in fat than traditional quiche.

Italian country-style frittata with grilled green peppers, sauteed onions, and melted Taleggio cheese. Cooked alla lacrima, soft and creamy inside with a golden exterior.

Red pepper rouille is a Provencal-style emulsified sauce of roasted peppers, garlic, basil, and chili. The smoky, garlicky French aioli for grilled fish, bouillabaisse, and crusty bread.

Salmon Creole casserole: canned salmon, tomatoes, onion, green pepper and chili powder simmered together, then baked under buttery breadcrumbs and melted cheese. Pantry-friendly Louisiana comfort food.

Maryland-style crab cakes with backfin lump crab, one egg, a single slice of bread, and just enough green pepper, mustard, and Worcestershire to bind. No breadcrumbs, no fillers.