Open Face Beef & Egg Sandwich with Sauteed Onion & Tomato by Wendi Taylor

This delicious meal is super simple, uses only a few ingredients, and makes a great main course for breakfast, lunch, or dinner. Don't let the number of steps scare you - I tend to break it down to ridiculously detailed instructions so it's easy for anyone to understand (there are a lot of readers using translation software, and…

Crescent Roll Breakfast Bake by Carolinaheartstrings

I love the versatility of crescent rolls. I have used them for everything from pizza rolls to a chicken broccoli bake that The Husband loves to cinnamon rolls! So when I was figuring out what tasty breakfast treat to make this month, I knew at least one recipe would have to use crescent rolls. This was an easy, family pleasing…

30 Minute Spinach Bake by Helen Doberstein

A quick dinner for a Weeknight.

SIMPLE PEANUT BUTTER COOKIES by cortney kelly

this is a really divine taste.

Shakshuka by Meera Nalavadi

A tasty spicy brunch recipe made with tomato vegetable sauce and topped with poached eggs

Hard Boiled Eggs for cooks who can't boil water by Glenn

Forget the boiling water, colander, cracks and boil-outs. Hard "Boiled" Eggs made in the oven are easier, quicker, tastier and less prone to cracks and they are easier to peel. Who needs boiling water?

Spinach and Cheese Quiche by Mellie Duffy

I use fat-free evaporated milk instead of cream to reduce fat and 2 eggs and 3 egg whites to reduce cholesterol. It's still really good!

Healthy Deviled Eggs by Gretchen Wasniewski

A protein loaded, reasonably healthy appetizer.

Tuna Tomato Frittata by Carolinaheartstrings

I had always wanted to try making a frittata but not having a skillet with an oven resistant handle I never had. Then the other day it occurred to me that, hey – I could use one of my springform pans. So since February is our month to feature warm, filling foods I fired up the oven and tried the following. I can see this becoming…

Dad's crepes by Deb Theisen

Basic Omelette by ShaleeDP

Egg is one of the basic food that my daughter loves. She is very much into sunny-side-ups while I enjoy omelettes. I like to taste different types of it. This is my basic omelette that I never cease to enjoy eating.

Belgian Leek Tart with aged Goat Cheese by Chez la mere

www.epicurious.com slight variation ... purchased pillsbury crust any goat cheese in combination with any cheese you have around is good. I also used 2 eggs. and added grated up zucchini

Zucchini, Sausage & Cheese Soufflé with Garlic Croutons by Salad Foodie

A cookbook recipe for pumpkin soufflé was the inspiration for developing this variation incorporating two favorites: zucchini and sausage. Consider this for holiday brunches when you’d like to go beyond scrambled eggs. In a time bind you could substitute commercial buttered garlic croutons, but most are too large, and the homemade…

Popovers from a 1931 Stove Cook Book by Mary Winborn

Delicious popovers. I add chives to it, a la Jay's Marine Grill, which was a great seafood place in Dallas and closed in the late 50's, I think. They used to pass these out prior to and during dinner.

Toad in the Hole with Apple and Onion by sf

Think of this as Yorkshire Pudding with Sausage, Apple and Onion. Use a larger baking dish for more people.