Breakfast Pita Pockets - A good substitute for the plain old omelet. You can use a variety of ingredients; however, I like the all meat version. Serve with salsa and ketchup!
Recipe type: Breakfast, Brunch, Egg, Pork
http://brunch.allrecipes.com/AZ/BrkfstPitPckts.asp

Broccoli and Cheese Brunch Casserole - Delicious for a brunch or weekend breakfast
Recipe type: Breakfast, Brunch, Egg, Vegetables
http://brunch.allrecipes.com/AZ/BrcclindChsBrnchCssrl.asp

Brunch Casserole - This delectable rice casserole serves nicely with bacon, sausage, ham, sweet rolls, biscuits, toast and jelly.
Recipe type: Breakfast, Brunch, Cheese, Egg, Rice
http://brunch.allrecipes.com/AZ/BrnchCssrl.asp

Brunch Enchiladas - Enchiladas filled with ham, vegetables and cheese and baked in a creamy egg batter.
Recipe type: Breakfast, Brunch, Pork, Cheese, Egg, Mexican
http://brunch.allrecipes.com/AZ/Brnchnchilds.asp

Cajun Deviled Eggs - Perfectly spicy deviled eggs, I gar-on-tee!
Recipe type: Appetizer, Cajun, Egg, North American, American, Cajun, Vegetarian
http://appetizer.allrecipes.com/AZ/CjnDvildggs.asp

Chile Cheese Squares - What begins as a cheese omelette soon transforms into spicy appetizer squares. Simple to make and simply delicious. Cut the baked mixture into little square servings.
Recipe type: Appetizer, Cheese, Egg
http://appetizer.allrecipes.com/AZ/ChilChsSqrs.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

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