460 egg dish recipes

Seafood quiche squares are a party favorite: a flaky crescent-roll crust topped with shrimp, crab and two cheeses, baked in a custard and cut into bite-size squares. Easy, crowd-feeding finger food, served warm.

Hamburg pie with ground beef, onion, and cheddar cheese topped with a Bisquick egg batter that bakes into its own crust. A quick weeknight dinner.

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.

Corned beef oven omelet that bakes hands-off in one dish, no flipping required. Beaten eggs, milk and seasoned salt fold around torn corned beef and melty cheese for an easy brunch that feeds a crowd.

Chiles rellenos casserole stuffs green chiles with Monterey Jack, covers them in a puffy egg batter with cheddar, and bakes until set. Served with marinara.

French-style potato pancakes with diced cooked turkey, scallions, chervil, ripe olives, and Dijon mustard. Crisp-edged hash brown cakes that turn leftovers into dinner.

Tuna and bacon quiche skips the pastry crust and bakes flaked tuna, smoky bacon, and onions in a rosemary-scented egg custard. Crustless, low-carb, ready in 50 minutes. Brunch or a light dinner with one shallow dish.

SPAM breakfast skillet with hash brown potatoes, bell peppers, onion, eggs, hot sauce, and cheddar cheese. A one-pan breakfast scramble that feeds a crowd.

Leek and goat cheese tart with balsamic-braised leeks and cream layered over crumbled chevre in a pre-baked shell. An elegant French vegetarian tart with rich, tangy flavor.

Reuben quiche with shredded corned beef, sauerkraut, Swiss cheese, and Dijon mustard in a caraway-seeded crust. All the flavors of a Reuben sandwich in pie form.

Crustless crab quiche with snow crab, crispy bacon, and melted Swiss cheese in a Bisquick egg custard. A rich, savory brunch or dinner that skips the pastry entirely.

Herb-loaded crustless zucchini quiche with sautéed mushrooms, Swiss cheese, and a splash of dry sherry. A savory way to use up garden zucchini all summer long.

Pizza quiche loaded with Italian sausage, pepperoni, ham, salami, ricotta, mozzarella, and Parmesan in a double-crust pie shell with an egg wash top.

Southern crustless quiche with grits, chopped ham, cheddar cheese, eggs, dry mustard, and a dash of hot sauce. Thick cooked grits replace the pastry crust.

Microwave omelet cooks four whisked eggs in a buttered pie pan covered with plastic wrap. A no-pan, no-flip method that delivers a tender, folded omelet in under five minutes.

Cheese and chile souffle with cheddar, hot salsa, and a classic bechamel base. Make it ahead and refrigerate or freeze up to 2 months before baking.