840 eggs breakfast recipes

Farm-style breakfast scramble with bacon, sliced potatoes browned in bacon grease, onions, green peppers, and eggs scrambled together with a splash of Tabasco. Hearty, stick-to-your-ribs comfort.

A baked breakfast ham ring molds ground ham and sausage with bread crumbs and a kick of horseradish, then unmolds onto a platter with fluffy scrambled eggs piled in the center. A retro brunch showstopper.

Huevos rancheros with poached eggs on steamed flour tortillas topped with a fresh tomato-chili sauce and grated cheddar. A quick Mexican-style breakfast for two that comes together in 35 minutes.

Make-ahead egg casserole with milk-soaked bread, Swiss cheese, and crispy bacon. Assemble the night before, bake in the morning. Brunch for four with almost no effort.

From-scratch griddle cakes with sliced fresh strawberries folded right into a light, fluffy batter. Thirty minutes from bowl to breakfast table, served hot with syrup and butter.

Homemade pop tarts with a tender egg pastry crimped around any fruit jam you like, then baked and finished with a sugar crust or icing. A from-scratch take on the toaster pastry, fully customizable.

A vegan Spanish tortilla made with blended tofu, potato, tomato, green pepper, and turmeric for that golden egg color. Egg-free, protein-rich, and ready in 30 minutes.

Savory bread pudding layered with cheese, cooked meat, and vegetables soaked in an egg custard. Perfect for brunch or using up leftovers.

Sausage and beans simmered with ketchup and Worcestershire, served platter-style with eggs, sliced avocado, and fresh orange for a hearty weekend brunch.

Cheddar olive tart: a savory custard of eggs, cream, sharp cheddar, and sliced black olives baked into tart shells. Brunch or appetizer, ready in 40 minutes from a single bowl.

Applesauce cake waffles spiced with cinnamon, nutmeg, and cloves. Fluffy from folded egg whites, these taste like fall in every crispy bite.

Glazed coffee cake with a crunchy Grape-Nuts cereal and instant coffee streusel layered inside a moist sour cream batter, topped with a brewed coffee glaze. Retro and uniquely crunchy.

Spinach pasta frittata made with leftover spaghetti, blanched spinach, fontina, and Parmigiano-Reggiano. A skillet-cooked Italian frittata di pasta with golden crusts on both sides.

Pan-sized lemon blackberry pancakes are giant skillet pancakes built from buttermilk-style batter with whipped egg whites and fresh berries. Brunch upgraded to showstopper status.

Gingerbread pancakes turn weekend breakfast into the holidays: molasses, cinnamon, and ginger fold into a fluffy buttermilk-style batter with raisins. Ready in under twenty minutes from bowl to griddle.

Tangy sourdough pancakes with a tender crumb and subtle fermented flavor, made from active sourdough starter for fluffy breakfast hotcakes.