A wholesome fall frittata featuring chanterelle mushrooms, egg whites, and cheddar for a light, flavourful breakfast.

This recipe for Toasty Baked Egg Cups by Lisa Steele from "The Fresh Eggs Daily Cookbook: Over 100 Fabulous Recipes to Use Eggs in Unexpected Ways" is going to have you looking forward to breakfast in ...

If you do any amount of baking, it's only natural that you'll end up with a few extra egg whites on hand now and again, so what better to use them for than some egg white recipes? While we're big fans ...

INDIANAPOLIS (WISH) — The 4-Ingredient Baked Egg Cups can be eaten immediately or frozen in a zip-lock bag for later and reheated for an easy breakfast. 2. In a medium bowl, whisk eggs and cottage ...

Fresh Eggs Daily blogger Lisa Steele has a new cookbook out called, of course, “The Fresh Eggs Daily Cookbook” (Harper Horizon, $27.99). It’s filled with 100+ recipes for everything from breakfast ...