10,000 egg recipes

Bread machine Italian cheese-potato bread with mashed potatoes, Monterey Jack, oregano, and eggs. Dense, savory, and loaded with flavor in every slice.

Crustless New York-style cheesecake with cream cheese, sour cream, and six eggs baked in a water bath. Dense, creamy, and freezer-friendly with no crust to fuss over.

Light spiced apple cake with nutmeg and ginger, topped with cinnamon-walnut sugar before baking. Cut into rectangles and serve warm or at room temperature for coffee cake perfection.

A quick and scrumptious lasagna made with spaghetti sauce, mushrooms and a variety of cheeses.

Ham and cheese meltaway sandwiches stuffed with chipped ham, hard-boiled eggs, mayo, and chili sauce on hot dog buns. Wrapped in foil, baked until melty. Freezer-friendly.

Rice meatloaf swaps breadcrumbs for raw converted rice, blending ground beef and pork with milk, eggs, ketchup, Worcestershire, marjoram and thyme. Moist, hearty, and budget-friendly.

Sourdough doughnuts with buttermilk and nutmeg, deep-fried and rolled in sugar. A tangy, old-fashioned Montana ranch recipe that puts your sourdough starter to work.

Classic Swedish spritz cookies made with real butter and almond extract, pressed into shapes with a cookie press and sprinkled with colored sugar. Crisp, buttery, and festive.

Bohemian chicken and dumplings with paprika-marjoram gravy and handmade bread dumplings cooked in the chicken stock. A Czech comfort food classic that's been warming kitchens for generations.

Baked orange shells filled with dates, raisins, and walnuts, topped with a fluffy meringue and toasted coconut. A vintage fruit dessert that's pure elegance.

Springtime cream of fiddlehead soup with shallots, leeks, and carrots in chicken stock, enriched with an egg yolk and cream liaison. Garnished with whole boiled fiddleheads.

New Orleans beignets are pillowy square yeast doughnuts, deep-fried until golden and puffed, then buried in confectioners' sugar. The iconic French Quarter treat, best eaten piping hot.

Buttermilk scones with a tender crumb and a sugar-dusted top, plus three built-in variations: citrus, raisin, or warm-spiced. Classic British-style scones for tea, brunch, or breakfast.

Mac and cheese meets soufflé in this puffy baked dish studded with sliced franks. Dijon mustard and sharp cheddar give it grown-up flavor kids still love.

Diabetic-friendly banana cream pie made with skim milk, only 3 tablespoons sugar, gelatin-stabilized custard, and firm-ripe bananas in a vanilla wafer crust. A lighter take on a classic.

Holiday sugar cookies rolled and cut into shapes, dusted with colored sprinkles, and baked tender with a quiet hint of cinnamon. The classic Christmas cookie tin staple.