Cheese and Egg Recipes

Eggs bake in a buttery cheese sauce spiked with hot sauce and Worcestershire, then get spooned over toast in this retro Delaware breakfast that turns simple ingredients into pure comfort.

Green enchiladas with shredded chicken rolled in flour tortillas, smothered in creamy tomatillo-sour cream sauce and melted Monterey Jack. Weeknight Mexican comfort in under 30 minutes.

This French style loaf can be made from start to finish in a little over an hour. It's a hearty loaf that is delicious sliced and lightly toasted and served with soups, stews, and salads, with a generous grinding of black pepper

Homemade herb yogurt cheese strained with thyme, basil, and pepper. A low-fat spread for crackers or baked potatoes that keeps for two weeks in the fridge.

Huevos rancheros with fried eggs over warm corn tortillas, refried beans, Monterey Jack and fresh tomato-jalapeño-avocado salsa. Classic Mexican ranch-style breakfast.

A scrumptious lasagna made with ground beef, ricotta cheese and red pepper flakes.

Finnish summer vegetable soup with fresh garden vegetables, shrimp, and a silky cream-enriched broth. Keskeitto celebrates peak-season produce in a light, delicate one-pot soup.

Persian herb frittata loaded with spinach, parsley, dill, cilantro, and scallions baked until fluffy and golden for a protein-rich meal.

German pumpkin puree with cheese, made by boiling pumpkin with apples and ginger, then browning under the grill with grated cheese. A savory-sweet side dish with warm spice.

Mexi corn lasagna layers seasoned ground beef, corn, and picante sauce between corn tortillas with a cottage cheese and Parmesan filling, topped with melted cheddar.

Mexican Jack omelet blends eggs and Monterey Jack right in the blender, so the cheese disperses evenly through every bite. A fluffy, wheat-free omelet ready in about 5 minutes.

Mushroom pate with a pound of sauteed mushrooms, dry vermouth, Parmesan, sour cream, and toasted pecans. A rich, earthy spread for crackers and crostini.

All kinds of ingredients in this mushroom pie, very tasty and good for health!

Old-California empanadita pastry with a flaky cream cheese and butter dough. A versatile chilled make-ahead dough for sweet or savory hand pies, brushed with egg wash before baking.

Crustless quiche in a green chile shell with chorizo sausage, Monterey Jack cheese, and a five-egg custard. Whole green chiles line the pie plate as a gluten-free, low-carb crust alternative with built-in Southwestern heat.

Raw mushroom dip with whipped cream cheese, fresh chopped mushrooms, onion, and parsley. A no-cook appetizer spread for crackers or open-faced sandwiches.