854 eggs breakfast recipes

Baked Spanish eggs with crispy tortilla pieces, sauteed peppers, tomatoes, onions, green chiles, and cumin in an egg custard. A Mexican-style frittata baked in pie tins and cut into wedges.

Hazelnut oatmeal pancakes made with buttermilk-soaked rolled oats and toasted hazelnuts for a nutty, hearty breakfast. Crispy edges, tender centers, and extra fiber from the oats.

Corn pancakes studded with whole kernel corn and sweetened with light corn syrup cook up golden on a griddle. A simple breakfast with pops of sweet corn in every bite.

Extra-fluffy buttermilk pancakes dotted with cinnamon-sugar raisins. Whipped egg whites folded into the batter create a light, airy stack that puffs up tall on the griddle.

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

Wild rice pancakes with sour cream in the batter for extra tenderness. Cooked wild rice adds a nutty, chewy texture to fluffy breakfast pancakes. A Minnesota-style brunch favorite.

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

Silver-dollar pancakes studded with cooked wild rice and sauteed shallots. A savory brunch pancake with nutty crunch, great with eggs or smoked fish.

Orange-scented sweet crepes rolled around a cinnamon-sugared cottage cheese filling. A Central European-style blintz made in a cast iron skillet, served for breakfast or dessert.

Beverly Hills Hotel copycat Dutch baby with thinly sliced apples, cinnamon sugar, and a touch of almond extract. The classic Polo Lounge brunch pancake puffed in a skillet and dusted with powdered sugar.

Brioche bread bakes into rich, eggy, butter-laden French rolls with a tender crumb and signature topknot. Six eggs and a pound and a half of butter folded in slowly build the silky dough. Classic brioche a tete shape from a coffee cup mold.

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.

Sour cream pancakes folded around sweetened strawberries with powdered sugar and toasted almonds. A brunch-style stuffed pancake with three dairy components for richness and an airy egg-foam lift.

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.

Pineapple omelette folds crushed pineapple, crispy bacon, and cream cheese into a buttery French-style omelette. Sweet-savory breakfast that comes together in 10 minutes.

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.