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Easily customizable to your own tastes, these easy breakfast egg muffins can be made ahead for a delicious on-the-go meal!
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Eat this all-American breakfast in sandwich form.
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Your favorite breakfast meets your favorite sandwich.
cooking.nytimes.com
These diminutive egg tarts — pasteis de nata — a specialty all over Portugal, have a cinnamon flavored custard nestled in a flaky puff pastry crust The trick here is to bake them in a very hot oven, which causes the custard to puff and the pastry to turn brown and crunchy You can make the crust and filling ahead, but don’t bake them more than an hour or two before serving
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Eggs combine with cheese, bacon, and bread to become a fluffy cheese strata that no one can resist! This is an easy recipe for guys who want to surprise that special someone with breakfast in bed!
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Beat the flavor of the 'included sauce' (usually not too hard) with this quick and easy dipping sauce that only requires a few Asian ingredients!
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If you're short on time and crave breakfast for dinner (wait, isn't that every night?) this super simple pizza has your name all over it. You can really use any cheese you have, but don't forget those mouthwatering eggs on top!
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The perfect brunch treat, small pastry shells are made from prepared pie crust and filled with bacon or ham, shredded cheddar cheese, and egg. Then they are topped with a bit of milk, nutmeg and pepper. The tarts are baked until the eggs are soft cooked.
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The simplicity is the key. This soup can be re-heated from the fridge, or frozen and re-heated.
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Matt Canlis, a minister in Scotland, is the Canlis restaurant's official scotch expert and curator of the Canlis whisky collection, so the restaurant's barman, James MacWilliam, made an egg nog in his honor, with scotch as the main spirit.
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Get Cheddar, Ham and Egg Casserole Recipe from Food Network