10,000 egg recipes

Oat bran muffins for a high-fiber breakfast, sweetened with honey and brown sugar. Egg whites and just a splash of oil keep them light, and one batter spins into raisin-nut, banana or blueberry.

Homemade chicken-veal sausages seasoned with brandy-flamed garlic, coriander, and cloves. Ground with bacon for richness, then stuffed into casings, formed into patties, or wrapped and poached.

Double orange scones loaded with fresh orange zest and tender mandarin segments, served with whipped orange-marmalade butter. A bright citrus brunch bake with crackly sugar tops.

Chocolate chip pecan pie with a hidden layer of frozen chocolate chips beneath a classic dark corn syrup pecan custard. The frozen trick keeps chocolate chips intact through baking.

Chocolate raisin snacking cake with cocoa, cinnamon, and chopped nuts, made in one saucepan. Raisins get simmered first to plump them up, and the warm cooking liquid goes right into the batter.

New Orleans-style French Market beignets cut into squares, deep-fried golden, and buried in powdered sugar. Make-ahead yeast dough that chills overnight and improves over a week in the fridge.

Simple to make - delicious for breakfast with bacon and tomato relish.

The original NYT plum torte: a quick one-bowl butter cake topped with halved plums and cinnamon sugar that sink into a jammy, custardy top as it bakes. The most-requested recipe in Times history.

Light tube cake studded with fresh apples and minced dried pears, spiced with cinnamon and nutmeg. Low-calorie thanks to minimal margarine and buttermilk. Dust with powdered sugar.

Cherry cheese pie with a cottage cheese and sour cream filling on a press-in oil crust. No rolling pin needed for this easy, no-fuss pie with cherry topping.

A snow-white Texas sheet cake made with egg whites, buttermilk, and a touch of almond extract. Baked in a jelly roll pan for a thin, tender crumb that feeds a crowd and frosts up beautifully.

Great for breakfast with a glass of orange juice. Grease the muffin tins very well. The cheese tends to make them stick a little.

Onion and prosciutto tart on puff pastry with thyme, rosemary, and black olives. A savory French-style tart with slow-cooked onions and salty cured ham on a flaky, golden crust.

Hidden Valley Ranch quiche Lorraine uses sour cream and a packet of ranch-style Italian dressing mix for a tangy, herby custard loaded with cheddar, bacon, and ham. A retro shortcut that actually delivers.

Dessert pizza topped with homemade pistachio custard cream and fresh fruit. A from-scratch pistachio milk custard spread over a baked pizza shell.

Enjoy this slow cooker stuffing that is made with canned mushrooms, celery and parsley leaves.