With Easter coming up in a few days, chances are you have a lot of eggs in-house. And chances are you’ll have some left over after Sunday. Here are five tasty ways to use up hard-cooked and fresh eggs in breakfast and beyond.
Breakfast Poutine
Americans have embraced the Canadian invention of poutine, making it our own with some unique touches. Typically, french fries are topped with cheese curds and gravy. Here, scrambled eggs and turkey sausage are added to make a hearty breakfast dish.
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Shake-Up Chopped Salad
This recipe follows the government’s nutrition guidelines for school lunches, providing the recommended serving of protein and vegetables. Although it’s created for the K-12 age group, the salad also would make a great grab-and-go snack for college dining or a corporate cafeteria.
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Eggs Benedict Pizza with Spicy Hollandaise Sauce
This dish features creamy eggs Benedict finding a new home on pizza, and is topped with a spicy version of hollandaise sauce.
Eggs Monterey
This casserole features skim milk and reduced-fat cheeses, along with a mix of green pepper, green onions, corn and diced tomatoes with chilies, delivering a lighter dish that spans the dayparts. Serve it for breakfast, brunch, lunch or as a meatless entree at dinner.
Orange Zest Custard
Whip up eggs with orange juice and zest for a refreshing dessert. The strawberries add color contrast and a taste of spring.
Pat plans and executes the menu sections of Restaurant Business and FoodService Director and hosts the weekly Menu Feed podcast. She provides in-depth coverage of chefs, trends and menu innovation.
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