Chile con Queso - This recipe is from the world famous video director, Pedre Torres. Chile con Queso is typically served in Saltillo, Coahuila, as a mid-to late morning brunch with tamales and Frijoles Refritos. It is also delicious rolled into tacos of flour or corn
Recipe type: Mexican, Appetizer, Brunch, Cheese, North American
http://www.cooking.com/recipes/static/recipe1324.htm

 Chili Relleno Casserole
Recipe type: Brunch, Casseroles, Main Dish
http://www.everylastrecipe.com/recipedisplay-id-4199.asp

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 Chinese Sausage Frittata
Recipe type: Brunch, Egg Dishes, Omelets
http://www.everylastrecipe.com/recipedisplay-id-29581.asp

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 Chorizo Migas
Recipe type: Brunch, Egg Dishes
http://www.everylastrecipe.com/recipedisplay-id-21575.asp

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Christmas Breakfast Sausage Casserole - My mom has always made this for us on Christmas morning, and since we only have it once a year it makes it even more good. It is so delicious, and everyone enjoys it! When I double the recipe I use 1 pound regular sausage and 1 pound sage sausage.
Recipe type: Breakfast, Brunch, Cheese, Christmas, Holiday, Christmas, Pork
http://christmas.allrecipes.com/AZ/ChrisBrkfstSsageCasserole.asp

Christmas Brunch Casserole - This recipe is great to prepare on Christmas Eve and bake on the morning of Christmas Day.
Recipe type: Breakfast, Brunch, Christmas, Egg, Holiday, Christmas, Mushrooms, Pork
http://christmas.allrecipes.com/AZ/ChristmasBrunchCasserole.asp

Civet of Eggs - This fourteenth-century recipe is taken from the Menagier de Paris, where it appears as cives d'oeufs ("stewed" eggs). The vinegar and wine sauce is curiously reminiscent of another Burgundian regional dish, the meurette, and also of oeufs en matelot
Recipe type: French, Breakfast, Brunch, Egg, European, Vegetarian
http://www.cooking.com/recipes/static/recipe1503.htm

Classic Omelets with Fines Herbes and Tomato Concass - Choose vine-ripened tomatoes for the best tasting concasse. For interest, use one red and one yellow tomato. To make fines herbes, combine finely chopped fresh thyme, chervil, tarragon, parsley and chives in equal proportions. For a moist result,...
Recipe type: French, Tomatoes, Breakfast, Brunch, Egg, European
http://www.cooking.com/recipes/static/recipe1.htm

Coconut and Lemon Grass Sauce - Slice the lemon grass as finely as possible so that it can be ground more readily (it tends to be fibrous). Place in bowl of food processor with onion or shallots, garlic, ginger and chillies to taste. Process to a paste. Heat oil in a saucepan, add
Recipe type: Sauce, Asian, Barbecue, Brunch
http://www.cooking.com/recipes/static/recipe1609.htm

Corned Beef Hash with Poached Eggs - An inspired resurrection of leftover meat, this hash derives its appeal from the tenderness of corned beef that has been slowly simmered and then moistened with some of the cooking liquid just before frying. For best results, dice all elements into..
Recipe type: American, Beef, Breakfast, Brunch, Egg, Meat, North American
http://www.cooking.com/recipes/static/recipe169.htm