10,000 egg recipes

Make-ahead freezer bread sticks shaped, frozen unbaked, and stored for up to 4 weeks. Thaw, rise, brush with egg wash, sprinkle with sesame or poppy seeds, and bake fresh whenever you need them.

Cape Breton scones with sour cream, raisins, and a sugar-sparkled top. Tender, golden wedges baked in under 15 minutes. Serve warm with butter, jam, or honey.

Light Weight Watchers banana French toast with vanilla yogurt topping and caramelized banana slices. Reduced-calorie bread and egg substitute keep it guilt-free.

Bourbon pie loaded with chocolate chips and chopped pecans in a buttery, boozy custard filling. Like a Kentucky Derby pie with a warm bourbon kick, served with whipped cream.

Little soup: chicken broth with artichoke bottoms, asparagus, egg yolk ribbons, lettuce, and chopped pistachios. A light, elegant spring soup that cooks in 10 minutes.

A make-ahead egg strata layered with sausage, Swiss cheese, broccoli, and stuffing, soaked overnight in a savory custard. Assemble it the night before and bake it for brunch.

Peace Pie layers mincemeat and spiced pumpkin custard in a single pie shell for a holiday mashup that combines two Thanksgiving favorites in every slice.

A decadent chocolate almond rum cake with ground almonds in the batter, rum-chocolate icing, and toasted flaked almonds pressed all around. A celebration cake with serious depth.

This vegetarian sausage recipe is healthy and low in fat – use them for Veggie Hotdogs, Breakfast Sausage, or Bangers and Mash. Dairy-free and can be made egg-free.

This was a wonderful loaf of gingerbread. It was delicious.

Fried chicken for Chanukah, marinated overnight in lemon juice, olive oil, and nutmeg, then flour-dipped, egg-washed, and pan-fried golden. A Sephardic-style Hanukkah centerpiece for the oil miracle.

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Make your own irresistable chocolate cake with this simple recipe that is extremely easy to follow and understand.

Blueberry-peach meringue shell filled with almond cream custard and topped with fresh sliced peaches and blueberries. A light, elegant, show-stopping summer dessert.

Black bottom pie with a spicy gingersnap crust, dark chocolate custard base, rum and sherry chiffon middle, and whipped cream crown. A vintage American showstopper.

Sugarplum black forest torte stacks four thin chocolate buttermilk layers with a fudgy chocolate-almond filling and almond whipped cream. A nutty twist on the classic, with toasted almonds in every bite.