10,000 egg recipes

A rich, custard-filled quiche with melted brie, browned ham, green onions, Parmesan, and a touch of nutmeg in a flaky pre-baked crust. French bistro brunch at home.

Old-fashioned chess-style custard pie with butter, eggs, evaporated milk and vanilla baked into a single crust. Sweet, silky filling that sets to a glossy finish. A Depression-era Southern classic.

Bread machine oat bran bread made with whole wheat flour, rolled oats, vegetable juice cocktail, and fresh parsley for a hearty, fiber-rich loaf with a savory twist.

A tasty alternative to the ordinary salad that will have you eager to enjoy a second helping!

Try this savory soup that is perfect for a quick lunch while at work.

This easy slow cooker stuffing uses cream of mushroom soup and earthy canned mushrooms to create rich, moist bread dressing without fussing over oven temperatures or timing.

Rich popovers with peanut oil and 6 eggs for tender, buttery interiors. Foolproof recipe makes 10 large golden popovers that stay moist inside with crispy shells. Perfect brunch showstopper.

Classic bacon and Swiss quiche in a flaky pie crust with a creamy six-egg custard. Simple enough for a weekday morning, elegant enough for a holiday brunch spread.

Imperial coconut flan made from scratch with a whole fresh coconut, homemade condensed milk, and separated eggs baked in a caramel-lined mold. A traditional Mexican showpiece.

Buttery coffee pecan muffins with dark brown sugar and instant coffee dissolved right into the batter. Crunchy, nutty, and ready in 40 minutes for a grab-and-go breakfast.

Crispy meringue pie shell loaded with pecans and cracker crumbs, filled with vanilla-almond whipped cream for a cloud-light Southern dessert.

Soft, golden yeast bread made with mashed butternut squash, butter, and milk. This recipe yields three gorgeous loaves with a tender crumb and subtle sweetness from the squash.

Easy banana walnut snack cake using a box cake mix, mashed banana, and chopped walnuts. Baked in a square pan and dusted with powdered sugar through a doily.

Cherry-pistachio biscotti studded with tart dried cherries and bright green pistachios, brightened with lime zest and twice-baked to that classic dunkable crunch. Holiday cookie tin material.

Pineapple lemon fruit filling for Japanese fruitcake, cooked custard-style in a double boiler with toasted pecans. The signature Southern holiday cake glue.

Sabayon (zabaglione) whisks egg yolks, sugar, and dry white wine over a double boiler into a foamy custard, folded with whipped cream and Grand Marnier. Spooned over fresh cherries for an elegant dessert.