10,000 egg recipes

Oven-baked orange French toast on whole wheat bread, soaked in orange-juice egg custard and inverted onto a honey-cinnamon glaze. Brunch-friendly bake that feeds a small crowd.

Simple veggie quiche with grated zucchini, carrots, and Swiss cheese in a rich egg custard. Only seven ingredients for an easy crustless-optional brunch.

Chocolate cake mix cookies with crisp rice cereal folded inside and crushed on the outside for a double crunch. A 5-ingredient cookie that kids love to roll and bake.

Oatmeal griddle cakes made with cooked oatmeal and evaporated milk for thick, hearty pancakes. Freeze extras and reheat in the toaster for a quick weekday breakfast.

A deep fried fish with bread crumbs and served with potato chips.

Scrumptious cabbage rolls that are made with this basic recipe that will find its place in your cookbook.

Rakott Krumpli is a classic Hungarian layered casserole of boiled potatoes, hard-boiled eggs, ham, and sausage, finished with sour cream and paprika. Hearty, filling Central European comfort food.

Velveted chicken and cashews with crunchy water chestnuts and green pepper, stir-fried in a hot wok. Chinese takeout favorite with restaurant-style tender chicken at home.

Prassopitta is a Greek leek and feta phyllo pie: buttery layers of flaky phyllo hiding a filling of sauteed leeks, egg, and crumbled feta. Savory, shatteringly crisp, deeply traditional.

Ham fritters with creamy sauce: golden, crispy-edged spoonfuls of ham-studded batter deep-fried until puffy, served with a rich, velvety sauce. A Southern diner classic that turns leftover holiday ham into crowd-pleasing finger food.

Classic potluck potato salad with warm French-dressing-marinated potatoes, celery, onion, hard-boiled eggs, and a creamy mayo finish. Make-ahead, crowd-pleasing, and ready for any summer barbecue.

Make-ahead breakfast casserole layering crisp bacon, cubed bread, eggs and sharp cheddar into a savory overnight strata. Assemble it the night before and bake in the morning. Feeds a holiday crowd.

A golden, puffy soufflé filled with tender zucchini (or spinach), nutty Gruyère, and fresh parsley. Vegetarian, elegant, and easier than you think. Serve it straight from the oven for maximum wow factor.

Classic British toad in the hole with plump sausages baked in a golden, puffy Yorkshire pudding batter. Crispy edges, soft center, and ready in under an hour.

Homemade bagels made with potato water for extra softness and chew. Boiled in sugared water then baked until golden - this classic method delivers that glossy, crispy crust. Makes 30 bagels.

Classic vinegar pie with a smooth egg-rich custard filling, Depression-era pantry baking that mimics lemon pie using kitchen vinegar. Six ingredients, sweet-tart, satisfying.