Egg recipe collection

Ham and cheese breakfast casserole layers whole-wheat bread, spinach, diced ham, and roasted red peppers in a Gruyere-topped custard. An overnight-friendly brunch bake for 6.

Ham and corn custard: a Depression-era egg custard baked with diced ham, sweet corn, and sauteed onions. A tender, savory supper that turns leftover ham into something special.

Southern crustless quiche with grits, chopped ham, cheddar cheese, eggs, dry mustard, and a dash of hot sauce. Thick cooked grits replace the pastry crust.

Ham and pea spoonbread with sharp cheddar, cornmeal porridge base, and whipped egg whites for a souffle-like puff. A savory Southern side that doubles as a light main dish.

Try something different for dinner with this scrumptious dish made with ground ham and tomato soup.

Ham and cheddar broccoli quiche with a refrigerated pie crust, four eggs, and a touch of dry mustard. A straightforward brunch quiche that layers everything in the shell and bakes in under an hour.

Midwest-style ham balls baked in a sweet and tangy brown sugar mustard glaze with white vinegar. A classic potluck dish made from ham loaf, crackers, and eggs.

Make-ahead overnight ham and cheese brunch casserole layered with cubed ham, cheddar, Monterey Jack, and a custard of eggs and milk. Assemble the night before, bake in the morning.

Ham fritters with creamy sauce: golden, crispy-edged spoonfuls of ham-studded batter deep-fried until puffy, served with a rich, velvety sauce. A Southern diner classic that turns leftover holiday ham into crowd-pleasing finger food.

Ham mousse with peaches, a savory baked custard of ground ham, eggs, cream, Dijon mustard, and port wine, unmolded and garnished with fresh peaches, pickled watermelon rind, and almonds.

Ham and Swiss cheese quiche with green peppers and scallions in a mayonnaise-enriched custard. Blind-baked crust keeps the bottom crisp and flaky.

Classic hamantashen with a tender oil-based dough scented with orange zest, folded into triangles around your favorite filling. The traditional Purim cookie.

Hamburg-style fish salad: poached fish cubes tossed with hard-cooked egg, pickles, and capers in a lemony mustard-mayo sauce. Chilled German salad with beet and egg garnish.

Haroset cake with zabaglione sauce turns the Passover walnut-apple-wine condiment into a flourless springform cake, served warm with a whisked Italian wine custard.

Harvest pumpkin bars with canned pumpkin, cinnamon, and a smart soy flour boost for extra protein. Soft, moist sheet pan bars perfect for fall potlucks.

Pumpkin loaf made with brown sugar, toasted pecans, and warm pie spice. Served with a peach preserves cream cheese spread for a sweet-tangy finish. Fall in slice form.