Egg recipe collection

Mexican chocolate chiffon pie with Kahlua coffee liqueur, whipped cream, and toasted almonds in a baked pie shell. A silky, no-bake gelatin-set filling chilled overnight.

Baked Mexican eggs with mushrooms, green pepper, tomatoes, and crumbled bacon in individual dishes. A simple, hands-off brunch that bakes in 20 minutes.

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.

Vegetarian Mexican loaf made with crumbled veggie burgers, cornmeal, green chiles, corn, and chili powder baked in a water bath. Sliceable, savory, and served with homemade tomato sauce.

Mexican mocha pie with a chocolate Kahlua mousse filling, whipped cream, and butter-toasted almonds in a baked pie shell. A no-bake chiffon pie with coffee liqueur and dark chocolate.

Mexican omelet with melted cheese, green chiles, and a spoonful of casera sauce. Topped with sour cream and fresh cilantro for a fast, satisfying southwestern breakfast.

Mexican omelet filled with chopped chicken in a blended chili-tomato sauce. A protein-packed breakfast or dinner with smoky spice and a from-scratch filling.

Mexican quiche baked in tostada shells with Swiss cheese, crumbled bacon, green chiles, and a light cream custard. Individual-sized quiches ready in 30 minutes.

Miascia is a traditional Italian bread and fruit tart with pears, grapes, raisins, and a surprising hint of rosemary. A rustic Northern Italian dessert with a custard-like cornmeal filling.

Dense fudge brownies made with melted unsweetened chocolate, chopped nuts, and a dash of cognac. Rich, intensely chocolatey, and done in 30 minutes.

Individual pound cakes baked in ramekins with lemon zest, vanilla, and beaten egg whites for a lighter texture. Buttery, golden mini cakes with a fine crumb and citrus fragrance.

Microwave zucchini frittata with eggs, Parmesan, garlic, and Italian herbs. A quick stovetop-free frittata ready in under 15 minutes of cook time.

Midnight cake with Dutch-process cocoa, buttermilk, and oil for a dark, tender crumb. Filled with raspberry jam and frosted with whipped chocolate cream.

Frozen chocolate mint pie with a mint cookie crust and a rich filling of butter, unsweetened chocolate, and peppermint extract. A no-bake frozen dessert that tastes like a peppermint truffle.

Midwest apple crunch pie tops sliced apples with a maple-scented sweetened condensed milk custard, then finishes with a brown sugar and granola streusel for the crunch on top. A Sunday-supper pie with a hearty crunch.

Mike's Baked Stuffed Eggplant fills eggplant shells with a Parmesan, breadcrumb, and egg stuffing, then bakes over a rustic potato-tomato sauce for 90 minutes. A hearty Italian-style vegetarian main.