10,000 egg recipes

Overnight egg and sausage breakfast casserole layered with bread, browned sausage, cheese, and a custard of eggs, milk, and dry mustard. Make ahead, bake in the morning. Holiday brunch staple.

Baked Australian Scotch eggs with hard-boiled eggs wrapped in sausage meat, coated in breadcrumbs and oven-baked. Classic British pub snack made lighter.

Eggs Neptune: poached eggs and sauteed crab meat on toasted English muffins, draped in a blender orange hollandaise with fresh citrus zest. Eggs Benedict's elegant cousin.

Golden egg bread for the bread machine with a rich, tender crumb from eggs, sugar, and vegetable oil. A challah-style loaf that's hands-off and ready in one cycle.

Easy egg bread is a soft, golden bread machine loaf enriched with whole egg and milk. A no-fuss daily sandwich bread with brioche-like richness and a tender, fine crumb.

French scrambled eggs with slow-cooked leeks, cream cheese, and fresh mint stirred into soft, silky curds. A refined twist on classic breakfast eggs.

Rosy pickled eggs colored bright magenta by canned pickled beet juice and seasoned with vinegar, garlic, bay leaf, and pickling spice. The classic diner counter snack with Pennsylvania Dutch roots, ready after a 3 to 4 day fridge cure.

Baked stuffed deviled eggs: hard-boiled eggs filled with mustard yolk, then baked in a creamy mushroom-sour cream sauce under a blanket of cheddar and paprika. The hot version of deviled eggs.

Crunchy deviled eggs with sour cream, crumbled bacon, parsley, and paprika, topped with a pimento-stuffed olive half. A quick no-cook appetizer ready in 10 minutes.

Red devil eggs stuffed with deviled ham, mayo, mustard, Worcestershire, and grated onion. A retro appetizer with serious savory depth, ready in just 10 minutes.

Briny pickled herring meets creamy chopped eggs and crisp apple in this classic European salad. Serve on dark rye bread for an authentic old-world appetizer or light lunch.

Scrambled eggs with fresh corn kernels, cilantro, scallions, and melted muenster cheese wrapped in warm tortillas. A quick Mexican-style breakfast for one.

Pickled hard boiled eggs made by reusing leftover pickle juice. Two-ingredient bar snack and salad topper that turns the dregs of the pickle jar into something useful.

Shirred eggs baked in bacon-lined muffin cups with dry sherry and cream, served on toasted English muffins. An elegant 30-minute brunch that looks fancy but couldn't be easier.

Make-ahead ham and egg breakfast casserole with sharp cheddar, red bell pepper, and a buttery cornflake crust. Assembled the night before, baked off in the morning for a crowd.

Carrot egg pasta, fresh homemade noodles made with durum semolina, eggs and carrot puree for a vibrant orange color and subtle sweetness. A pasta-machine dough that sneaks a vegetable into dinner.