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Servings: 12  Prep Time:  45 minutes  Bake Time:  35 minutes

  • 1 pound bacon strips, diced
  • 1 large onion, chopped
  • 1/3 cup all-purpose flour
  • 1/2 to 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 cups 2% milk
  • 12 lasagna noodles, cooked and drained
  • 12 hard-cooked eggs, sliced
  • 2 cups (8 ounces) shredded Swiss cheese
  • 1/3 cup grated Parmesan cheese
  • 2 tablespoons minced fresh parsley

In a large skillet, cook bacon until crisp. Remove with a slotted spoon to paper towels. Drain, reserving 1/3 cup drippings. In the drippings, saute onion until tender. Stir in the flour, salt and pepper until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat.

Spread 1/2 cup sauce in a greased 13-in. x 9-in. baking dish. Layer with four noodles, a third of the eggs and bacon, Swiss cheese and white sauce. Repeat layers twice. Sprinkle with Parmesan cheese.

Bake, uncovered, at 350° for 35-40 minutes or until bubbly. Sprinkle with parsley. Let stand for 15 minutes before cutting.

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Submitted by: Joyce in Customer Service

Servings: 4



  • 1 tbsp butter
  • ½ small onion, chopped
  • 1 cup rice, washed and drained
  • ¼ lb. ham cut into 1/3 inch cubes
  • 1 ½ cups soup stock or chicken bullion


  • 2 cups spaghetti sauce
  • 1 can chopped mushrooms


  • 8 eggs
  • 8 tbsp water
  • butter


Filling – Saute the onions in the butter. Add the rice and stir to coat with butter. Add the ham and soup stock. Cover and cook until liquid is absorbed. Set aside and keep covered to keep warm.

Sauce – Heat the spaghetti sauce and mushrooms in a saucepan.

Omelets – Break the eggs into a bowl. Add the water and mix with a wire whisk. Heat a medium frying pan and add one tablespoon butter. Heat butter just hot enough to sizzle a drop of water. Add ½ cup of the egg mixture. With an inverted pancake turner, push cooked portions at edges toward center so uncooked portions can reach hot pan surface, tilting pan and moving cooked portions as necessary. While the top is still moist and creamy looking, add ½ cup filling and fold with the pancake turner. Invert or slide unto a plate, cover with ½ cup topping and serve. Continue to make 4 total omelets.

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Submitted by: Bruce in Agritech



  • 4 eggs
  • ½ avocado- pitted and diced
  • 2 stalks of celery- chopped
  • 2 tablespoons prepared mustard
  • 1 teaspoon of salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder


Peel and rinse hard boiled eggs under cold water to cool; cube eggs.

Mash eggs, avocado, celery, and mustard in a bowl with a fork until well mixed but still chunky. Season with salt, black pepper, and garlic powder.

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Submitted by: Claudia in Administration

Servings: 8  Can be made a day ahead and baked before serving


  • 2 cups milk
  • 1/4 cup olive oil
  • 8 cups of 1 inch cubes sourdough bread, crusts trimmed
  • 1 1/2 cups half-and-half
  • 6 large eggs
  • 1 TBS chopped garlic
  • 1 tsp. salt
  • 3/4 tsp. balck pepper
  • 1/2 tsp. nutmeg
  • 1 tsp. sage
  • 1/2 tsp. thyme
  • 1 1/2 tsp. herbs de Provence
  • 12 ounces sun dried tomatoes, re-hydrated with boiling water and drained
  • 3 – 6 1/2 ounce jars of marinated artichoke hearts, drained and halved
  • 1 1/2 cups shredded cheese (whatever you have)
  • 1 1/2 cups grated Parmesan or Romano cheese


Preheat oven to 350° F. Butter a 13x9x2-inch glass baking dish. Whisk milk and oil in a large bowl. Stir in bread and let stand until liquid is absorbed, about 10 minutes.

Whisk eggs in a large bowl, add cream, garlic, salt, pepper, and nutmeg and mix well. Mix herbs in a small bowl.

Place half of the bread mixture in the glass dish. Top with half the tomatoes, artichoke hearts, herbs and cheeses. Pour half the cream mixture over. Repeat layering with remaining bread, tomatoes, artichoke hearts, herbs, cheeses and cream mixtures.

Bake uncovered until firm at 350° F until firm in the center and brown around the edges, about one hour.

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Submitted by: Bruce in Agritech


  • 8 poblano chilies
  • 4 eggs, separated
  • 3 cups shredded cheese
  • Flour
  • Oil


  • Slice chilies core and remove seeds. Roast chilies and rinse with salt water.
  • Stuff chilies with cheese and close opening with a stick. Coat peppers in flour.
  • Beat egg whites until stiff. Beat egg yolks. Combine whites and yolks.
  • Place oil in a pan and heat. Pass each chili through the egg mixture and fry in oil. Turn so each side is fried.
  • Serve with tomato sauce or salsa and white rice.

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Submitted by Efrain in Operations – Colorado


  • 2 eggs
  • 2 tortillas
  • Oil
  • Shredded cheese
  • Green tomatillo sauce
  • Red sauce
  • Green tomatillo sauce/salsa verde
  • Red guajillo chili sauce
  • Re-fried beans

In a pan, fry eggs. Then place oil in the pan, heat and fry tortillas until crisp. Sprinkle shredded cheese on each tortilla and melt.

Prepare red guajillo chili sauce and green tomatillo sauce. Warm refried beans.

Place one fried egg on each fried tortilla. Cover one with the red sauce and the other with the green sauce. Serve with re-fried beans.

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Green tomatillo sauce recipe

Red guajillo chili sauce recipe

Submitted by: Efrain in Operations – Colorado


  • 6 egg yolks
  • 6 egg whites
  • 2 1/2 lbs powdered sugar
  • 3/4 tsp allspice
  • 3/4 tsp ground cloves
  • 3/4 tsp cinnamon
  • 1/2 tsp soda
  • 1 1/2 oz run (to preserve batter)

Directions to prepare batter:

Beat egg yolks in one bowl and egg whites in a separate bowl. Combine into one bowl. Gradually add powdered sugar, allspice, ground cloves and cinnamon.

Then add soda and rum.

Keep in refrigerator in covered container—will keep the entire holiday season.

Directions to prepare Tom and Jerry:

Mix a few tablespoons of the batter with hot milk. Sprinkle with nutmeg.

For consenting adults, add one shot of brandy and one shot of rum.

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Submitted by: Coleen in Accounting