Egg recipe collection

Night before French toast, an overnight baked custard casserole made with French bread, eggs, milk, and vanilla. Assembled the night before, popped in a cold oven, and pulled out puffy and golden for brunch.

Crustless quiche with ham, cheese, green chilies, and black olives. Bisquick batter blended with eggs and evaporated milk forms its own light base.

Sugar-free fruit cookies with raisins, currants, nutmeg, and hot apple juice instead of sugar. A big-batch drop cookie sweetened naturally by dried fruit.

Breadless egg salad sandwiches using Monterey Jack cheese slices as the "bread." Low-carb, gluten-free, and stacked with tomato, lettuce, pickles, and olives.

Chocolate chip cookies with finely ground rolled oats blended into the flour for hidden chew and structure. Loaded with milk chocolate chips and toasty walnuts. No-fail dough.

No-frost chocolate chip cake with chopped dates soaked in hot water for natural moisture and sweetness. Chocolate chips and nuts sprinkled on top before baking eliminate the need for frosting.

Homemade egg noodles for soup made with just eggs, flour, and salt. Kneaded, rested, rolled thin, and cut into strips. A three-ingredient old-world noodle recipe.

Sweet noodle kugel with egg noodles, raisins, walnuts, and lemon juice baked until golden with a bread crumb topping. A classic Jewish comfort dish for holidays or any day.

Nopales con huevos y serranos: Mexican scrambled eggs with cactus paddle strips, fiery serrano chiles, tomato, cilantro, and melted Monterey Jack. A hearty breakfast from Mexico's high desert tradition.

Norwegian kringla cookies shaped into figure-eights with a tender buttermilk dough. Chilled overnight, baked fast at high heat for a light, slightly sweet pastry.

Nouvelle gateau is a French-style flourless-leaning chocolate cake with butter, semi-sweet chocolate, reduced coffee, and rum, baked in a water bath until fudgy and silky.

Old-fashioned date and pecan cake baked low and slow in a tube pan. More fruit and nuts than batter, with a dense, rich texture similar to fruitcake.

Italian nut biscotti with almonds, hazelnuts, cinnamon, cloves, and orange zest. Shaped into logs, baked once, then sliced on the diagonal for a big batch of crunchy cookies.

Nut gingerbread with molasses, brown sugar, and ground ginger topped with chopped nuts and a brown sugar crust. A warmly spiced, old-fashioned cake that fills the kitchen with aroma.

Nut refrigerator cookies (icebox cookies) with brown sugar, butter, vanilla, and chopped nuts. Slice-and-bake dough that chills overnight and yields crisp, buttery cookies with caramel notes.

Nut thins are crisp, buttery drop cookies loaded with chopped nuts and vanilla. A simple, vintage cookie that bakes thin and shatter-crisp at low heat. A handful of pantry ingredients, no mixer needed.