10,000 egg recipes

Three-ingredient egg casserole with sausage and cream corn cooked in a Dutch oven over campfire coals. A hearty camping breakfast that feeds a crowd with almost no prep.

Egg shortbread cookies with a tender, crumbly texture from butter, sugar, and a whole egg. Blind-baked with pie weights for an even, golden result. Simple 5-ingredient recipe.

Simple and easy recipe, especially when you are hurry in the morning. And taste well too.

Eggs Hussarde with poached eggs, grilled ham, and tomato on Holland rusks topped with Marchand de Vin sauce and Hollandaise. A classic New Orleans brunch dish from Brennan's tradition.

Dutch farmer's egg with bacon, potato, and onion baked together and topped with milk-and-egg custard. Rustic European one-pan breakfast for hungry mornings.

Red-cooked eggs simmered in dark soy sauce, brown sugar, chicken broth, and sesame oil until deeply colored. A Chinese appetizer served with a hoisin and oyster sauce dip.

Classic pink pickled eggs with beet juice, vinegar, brown sugar, and cloves. Sweet, tangy bar snack ready overnight.

Savory egg roulade filled with sauteed spinach, red pepper, and ricotta, rolled in a Parmesan-rich souffle base. An elegant brunch or appetizer baked in a jelly roll pan.

Baked Mexican eggs with mushrooms, green pepper, tomatoes, and crumbled bacon in individual dishes. A simple, hands-off brunch that bakes in 20 minutes.

Creole eggs scramble straight into a savory base of onion, green pepper, mushrooms, capers and tomato juice, then pile onto buttered toast. A quick, New Orleans-style breakfast in under 10 minutes.

It is a good breakfast recipe, eggs with other ingredients, they go very well.

Recipe can easily be cut in half. This may be prepared ahead of time, covered and refrigerated.

Loaded breakfast egg burrito with buttermilk scrambled eggs, crispy bacon, refried beans, chili verde, and mixed cheeses in a grilled flour tortilla. Smothered in green chile sauce.

Curried eggs on toast with sliced hard-boiled eggs in a mild curry milk sauce, scattered with toasted almonds. A retro Anglo-Indian comfort lunch ready in 30 minutes.

Smoked salmon and a soft poached egg piled onto a fluffy baked potato, drizzled with chive and white wine sour cream sauce, then crowned with caviar. A fast, elegant brunch plate.

Savory egg sponge roulade made with a bechamel base, Parmesan, nutmeg, and stiffly beaten egg whites. Baked in a jelly roll pan and rolled around any filling while still warm and flexible.