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This was my husband's favorite breakfast growing up in a Mexican household. Now we make it all times of day and even our kids always ask for seconds. Very simple, inexpensive, and quick to make. I sometimes add hot pepper sauce, or ingredients you would like in a omelet, but my husband prefers it the traditional way.
Ingredients: corn oil, corn tortillas, eggs
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A rich yeast bread is braided and decorated with raw eggs before baking. Dying the eggs beforehand adds a festive touch to the finished bread.
Ingredients: flour, sugar, salt, yeast, milk, butter, eggs
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An old family recipe uses challah bread, onion, carrots, celery, and eggs to make a stuffing for chicken or turkey.
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Traditional chocolate mousse made with semisweet chocolate and eggs.
Ingredients: chocolate chips, water, eggs
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This egg salad sandwich is loosely based on an open-faced egg salad sandwich served at a local bistro. The unexpected pairing of pesto and Jarlsberg compliments the egg salad tremendously. The amounts of each ingredient can vary depending on taste.
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Instead of discarding excess sourdough starter, try using it in this recipe for sweet or savory golden crepes.
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Mix ground smoked ham, sausage and beef together with milk, eggs and graham cracker crumbs for a new spin on meatballs. Form into balls and bake in a tangy sauce of tomato, vinegar, brown sugar and mustard powder.
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Sausage, eggs and seasoning baked into savory 'muffins'.
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Moist and delicious, this is a sweet corn muffin with honey and buttermilk.
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This recipe is by Craig Claiborne With Pierre Franey and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Eggs, sausage, red bell pepper, and cheese are baked in hash brown potato 'cups' for a delicious breakfast that will feed a crowd.
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There are lots of cream, eggs, coconut, and melted marshmallows in this sinfully rich pie, so don 't be surprised if it disappears quickly. Luckily, this recipe yields two pies!