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Pumpkin Spice Latte


  • 10 oz. hot, strong coffee

  • 6 oz. Royal Crest Dairy Pumpkin Spice Egg Nog

  • Royal Crest Dairy Heavy Whipping Cream (whipped)

  • Powdered Sugar

  • Ground cinnamon


  1. Warm egg nog in microwave on high for 15-20 seconds and add to freshly brewed strong coffee.
  2. Top with freshly whipped cream, sweetened to taste.
  3. Sprinkle with cinnamon.

Pumpkin Eggnog Muffin


  • 2 cups flour

  • ½ cup sugar

  • 1 tbsp. baking powder

  • ½ tsp. salt

  • 1 cup Royal Crest Dairy Pumpkin Spice Eggnog

  • ¼ cup water

  • ⅓ cup Royal Crest Butter, melted

  • 1 Egg, beaten from Royal Crest Dairy (Egg-Land’s Best Cage Free Browns on sale for only $3.49 in September!)

  • 1 tsp. vanilla

  • ½ tsp. nutmeg


  1. Combine flour, sugar, baking powder, and salt in a large mixing bowl.  
  2. In another bowl, combine remaining ingredients.  Add liquid to dry ingredients and mix until just moistened.  
  3. Pour batter into lined or greased muffin cups and bake for 20 minutes in a 400F oven.  Makes 12 large muffins.

Chicken Chilaquile Cups


  • 8 – 6” corn tortillas, divided

  • Nonstick cooking spray

  • 1 teaspoon of kosher salt

  • 1 tablespoon of vegetable oil

  • 1/3 cup of chopped onion

  • 1 teaspoon of minced fresh garlic

  • 1 teaspoon of dried oregano

  • ½ teaspoon of ground cumin

  • 1 - 14.5 oz. can of fire-roasted diced tomatoes

  • 2 cups of cooked chicken, diced

  • ¼ cup of chopped fresh cilantro

  • 6 Eggland’s Best Eggs (ON SALE – SAVE 50 CENTS)

  • ½ cup of corn

  • 1 cup of finely shredded Mexican Blended Cheese or shredded Monterey Jack Cheese

  • Hot sauce to taste


  1. Preheat Oven to 350 degrees
  2. Cut two of the tortillas in half, then into thin strips. Spread on a baking sheet; spray lightly with cooking spray and sprinkle with ¼ tsp of salt. Bake for approximately 15 minutes. Remove from the oven and cool.
  3. Coat 6 (6 oz.) custard cups or ramekins with cooking spray and place on a small, rimmed baking sheet.
    Heat the tortillas in a microwave according to package directions. Gently press each heated tortilla into each of the pre-sprayed cups or ramekins.
  4. Heat the vegetable oil in a large skillet over medium high heat. Add the onion, garlic, oregano, cumin and ½ tsp of salt; cook for 4 minutes, stirring frequently. Add the tomatoes; bring to a simmer; cook for 2 minutes. Stir in the chicken and corn and heat thru. Stir in ¼ cup of the cilantro and hot sauce to taste.
  5. Divide chicken mixture between tortilla cups; crack an egg over each cup and sprinkle with remaining ¼ tsp salt and cheese.
  6. Bake for about 15 minutes, until the cheese is melted, egg whites are firm, and yolks are still soft. Sprinkle with remaining two tablespoons of cilantro for garnish. Top with a couple splashes of hot sauce to taste. Enjoy!

Mediterranean Steak & Egg Pitas


  • 1 beef top sirloin steak (approximately 1 lb), cut into 1/2 “ cubes

  • ½ teaspoon Greek seasoning

  • ¼ teaspoon salt ¼ teaspoon pepper

  • 2 teaspoons of olive oil

  • 4 Eggland’s Best Eggs (ON SALE – SAVE 50 CENTS)

  • 1 tomato, diced

  • 4 whole pita breads, warmed

  • 1 can (2 ¼ oz.) sliced ripe olives, drained

  • 2/3 cup of crumbled garlic and herb feta cheese


  1. Sprinkle beef with the Greek seasoning, salt and pepper.

  2. In a large skillet, sauté beef in the heated oil for approximately 4-6 minutes or until no longer pink in color.

  3.  Remove from the heat and keep warm.

  4. In a large nonstick skillet coated with non-stick cooking spray, fry eggs as desired.

  5. Spoon steak over pita breads; top with tomatoes, olives, cheese and eggs.

  6. Serve warm.

Egg Crepes with Whipped Riccota



Ingredients for Whipped Ricotta Filling:

  • 2 oz. lightened cream cheese, softened to room temperature

  • 1 cup of whole milk ricotta cheese

  • 1 tablespoon of whole milk

  • 1 tablespoon honey

  • 1 tablespoon olive oil

  • Zest from 1 lemon

  • ½ teaspoon of coarse sea salt

  • ¼ teaspoon of cracked black pepper

Ingredients for egg crepes mixture:

  • 8 Eggland’s Best Eggs (ON SALE – SAVE 50 CENTS)

  • 1/3 cup of milk

  • 2 tablespoons of chopped fresh thyme

  • 2 tablespoons of chopped fresh oregano

  • 2 tablespoons of chopped fresh parsley

  • 1 tablespoon chopped fresh chives

  • 1 tablespoon of olive oil (more as needed)

  • Kosher salt and black pepper to taste


  1. First, prepare your whipped ricotta filling:
    - Combine in a medium size bowl, the cream cheese, ricotta cheese and the whole milk.
    - Beat on medium speed for approximately 3-4 minutes or until smooth and creamy.
    - Gently fold in the honey, olive oil, lemon zest, sea salt and black pepper until combined.

  2. Heat the olive oil in a 10-12” nonstick omelet pan or skillet over medium heat.

  3. Scoop about ¼ cup of the egg mixture from the bowl and pour it into the pan.

  4. Swirl the pan around so that the eggs form an even layer. The edges will cook before the middle does. As the edges set, tip the pan and swirl again. This process will happen quickly, so pay close attention that you don’t overcook the eggs.

  5. Once the eggs have set, about 1-2 minutes, remove immediately from the pan by sliding gently onto a plate.

  6. Repeat with the remaining eggs to make 4 total egg crepes. Add more oil as needed.

  7. Take ¼ cup of the whipped ricotta filling and spread it onto ½ of a crepe. Fold the crepe once over the filling, and then fold it again to form a fan shape. Repeat this step on the remaining 3 crepes.

  8. Sprinkle with fresh parsley or serve with fresh greens if desired and enjoy!


Send your favorite recipes to:

Royal Crest Dairy Recipes
350 S. Pearl St.
Denver, CO 80209
or Email Us!

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