Start your day with protein-filled quiches or end it with decadent cakes that look gourmet but only require a few simple steps.
After all, life’s better by the dozen. For these recipes, we’re using Eggland’s Best, since they’re healthier and more flavorful.
What more could you ask for? Eggs, chorizo and cheese, all bundled in an empanada. It hits the savory cravings, it’s a fun spin on breakfast and it’s convenient if you’re on the go.
We’ll let you in on a million-dollar secret: these deviled eggs get their claim to fame thanks to a secret ingredient that makes the filling even more velvety, creamy and firm.
Whether you’re hosting brunch or just making your mornings brighter, meet this spinach quiche. It doesn’t require much more than mixing and baking, and you can get creative with your mix-ins. Because it’s crustless, this quiche is also ideal for those avoiding gluten or extra carbs.
Hearty and savory, this breakfast casserole is ready to feed a crowd or help you get on top of your meal-prepping. It also encourages a little creativity: you can mix up the proteins and veggies based on what you have on hand.
Full of Eggland’s Best eggs, bacon and hash browns and topped with melted cheese, this casserole is the fuel you need to power through a busy day. Using frozen hash browns cuts down on prep time, and you’ll have plenty of leftovers for the week.
This cake-meets-pecan-pie is sweet with a hint of saltiness, with a yellow cake base balanced by a rich pecan topping. The trick is in separating your eggs—you’ll fold whipped egg whites into the batter to help get that fluffy, moist cake.
Brunch? A party? A snack? There are few occasions this sour cream pound cake isn’t suited for. It builds upon the traditional pound cake base, and the addition of sour cream for a little extra tang and richness. But don’t worry: it’s still delicious with sweet toppings.
These pumpkin bars are rich, moist and slathered with tangy cream cheese frosting. They’re made with canned pumpkin, so you can enjoy them year-round. Of course, if you’re craving autumn, you can always mix in some warm fall spices in anticipation of your favorite latte.
Eggs offer a burst of protein in these Greek veggie wraps. They’re cooked alongside a hearty assortment of veggies, and topped with feta cheese, for our favorite kind of lunch: one that’s equal parts healthy and easy.
Creamy, sweet and simple to make, this banana pudding features layers of vanilla wafers, banana slices and banana pudding, with crushed wafers on top for plenty of texture. The trick is in tempering the eggs when adding them to the pudding mixture.
Tres leches cake is one of my favorite desserts, but I don’t often attempt to tackle it in the kitchen. But this award-winning take cuts down the ingredients and effort without compromising the rich milkiness—be ready to impress all your guests.
Egg cups are one of the best breakfast hacks: they’re filled with protein, veggies and cheese, and you and your family have your morning meals sorted for the week. You can mix in the ingredients you prefer with your Eggland’s Best eggs, and the cups are easy to reheat.
From hosting dinner guests to just starting your morning on a bright note, recipes will make your day that much more eggs-cellent. All you need is a carton or two of Eggland’s Best—and an appetite.
