Cheese and Egg recipe collection

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.

Thick French bread slices hide melted Monterey Jack pockets inside, then get dipped in spiced egg batter and pan-fried golden. Serve these stuffed toasts with salsa, sour cream, and guacamole for a Southwestern breakfast twist.

Savory egg sandwich filling scrambles eggs with sauteed onion, tomato, and parsley, then binds it all with mayo for a richer-than-egg-salad spread. Picnic-friendly, ready in 25 minutes.

Scalloped asparagus layered with sharp cheddar cheese sauce and toasted almonds. Microwave method makes this creamy side dish ready in 30 minutes.

Scrambled eggs with cactus (nopalitos) and onion, a classic Mexican breakfast that's tangy, savory, and ready in 15 minutes. Uses canned nopalitos for convenience.

Scrambled eggs with crumbled chorizo sausage and fresh chopped tomatoes. Spicy, smoky Mexican-style breakfast eggs cooked low and slow for soft, glossy curds.

Cottage cheese scrambled eggs that cook up creamy and high in protein. A knob of browned butter and low, slow stirring keep the curds soft and custardy instead of dry and rubbery.

Mexican-style scrambled eggs with sauteed zucchini, chili powder, and melted Monterey Jack cheese. A low-carb, veggie-loaded breakfast that feeds six in 30 minutes.

Sharp cheddar sesame cheese ball with Worcestershire sauce, pimentos, and scallions, rolled in toasted sesame seeds. A make-ahead appetizer for parties and holidays.

Sesame cheese crackers with cheddar, toasted sesame seeds, soy sauce, and cayenne in a buttery dough rolled thin and baked crisp. Homemade crackers with an Asian-cheddar twist.

Shrimp cheese pate with tiny Danish shrimp, soft cheese, sherry, and black pepper beaten until smooth. A no-cook Scandinavian-style appetizer spread ready in 15 minutes.

Smothered burritos: warm homemade flour tortillas rolled around refried beans, drenched in pork-and-Anaheim chili verde, and blanketed with three melted cheeses. Southwest comfort food plate that eats like a diner favorite.

Sopa de ajo, a Spanish garlic soup with poached eggs, golden garlic croutons, and a lemon-brightened broth. Simple, restorative, and ready in 30 minutes.

Sorrel omelet with wilted sorrel leaves folded into eggs and finished with a reduced cream sauce poured down the center. A classic French omelet with a bright, lemony tang.

Southwest torte in a cornmeal-oregano crust filled with cheddar, corn, bacon, olives, red bell pepper, and eggs in half-and-half custard. A Tex-Mex quiche that slices like a savory pie.

Spicy cheese-stuffed shells with a three-cheese filling and tomatoes with green chilies sauce. A lighter stuffed pasta with low-fat cottage cheese and part-skim mozzarella.