10,000 egg recipes

Peanut butter and jam coffee cake made with Bisquick: tender crumb, marbled jam streaks, ready in under an hour. PB&J in cake form.

Lowfat saffron bread for the bread machine swaps butter and oil for applesauce, then tints the loaf gold with saffron threads. A fragrant, fat-free yeast bread that tastes far richer than its nutrition stats suggest.

Albondigas soup with small browned meatballs simmered in stock with garlic, parsley, and white wine. Serve as a Mexican-style meatball soup or a saucy main dish.

Monterey fondue is a make-ahead egg and cheese strata layered with buttered bread, corn, green chiles, and Monterey Jack. Refrigerate overnight and bake until puffy and golden brown.

Spinach cheese bread made with Bisquick, cream of cheddar soup, frozen spinach, and caraway seeds. A savory quick bread with green flecks throughout and a tender, cheesy crumb.

Foolproof lemon poppy seed cake using boxed mix and instant pudding for bakery-style moisture in just 60 minutes.

Cereal killer cookies: chewy oatmeal cookies loaded with almond brickle chips for buttery toffee crunch in every bite. The big-batch cookie that vanishes off the cooling rack.

Fluffy omelets stuffed with crispy bacon, creamy avocado, and melted Monterey Jack, topped with fresh tomato jalapeno salsa. A loaded brunch for two in minutes.

Eggplant kugel with green pepper, pine nuts, basil, and crumbled matzoh bound with eggs. A savory Jewish holiday casserole that's Passover-friendly and dairy-free.

Mini bacon cheese quiches in a tender cream cheese pastry shell, filled with crisp bacon, cheddar, Swiss, onion, and a custard of eggs and half and half. Make-ahead, freezer-friendly party bites.

Quick apple breakfast bread topped with overlapping cinnamon-sugar apple slices on a biscuit-style raisin dough. No yeast, no rising, baked in 20 minutes flat.

Hash brown crust quiche with ham, pepper jack, gouda, and a half-and-half custard. The crispy potato crust ditches pastry entirely. Brunch crowd-pleaser, breakfast-for-dinner all-star.

Ham and corn custard: a Depression-era egg custard baked with diced ham, sweet corn, and sauteed onions. A tender, savory supper that turns leftover ham into something special.

Greek lamb stew with egg-lemon sauce (avgolemono) features tender meat braised with vegetables and finished with creamy, tangy sauce for elegant spring dinners.

Taka hallah, a saffron-tinted challah bread with white raisins and poppy seeds, braided and baked golden. A two-day refrigerator rise makes this Shabbat loaf extra flavorful.

No-boil overnight lasagna with Italian sausage, ricotta, mozzarella, and Parmesan. Assemble the night before and bake it straight from the fridge.