Recipes with eggs
14,691 recipes
Chedder Cheese Casserole Bread
Cheddar cheese casserole bread baked in round dishes with sharp cheddar mixed into the dough. No kneading required, just mix, rise, and bake two crusty loaves.
Holiday Cheddar Date Cake
Holiday cheddar date cake bakes a tube of brown sugar batter loaded with shredded sharp cheddar, dates, pecans, candied cherries, and golden raisins. A surprising savory-sweet fruitcake that keeps for 6 weeks.
Rhubarb Sour Cream Pie
Rhubarb sour cream pie with tart rhubarb cubes baked into a tangy custard, finished with a cinnamon-sugar crumb topping. Sour cream tames the rhubarb's bite while keeping the bright spring flavor intact.
Maryanne's Cheesecake
Maryanne's cheesecake: a low-and-slow New York-style cheesecake with cream cheese, sour cream, butter, and lemon zest on a buttery graham cracker crust. Baked gently for an ultra-silky texture.
Really Quick Meat Balls
This succulent dish can be served plain as an appetizer or combined with any pasta to make a hearty dinner!
Prosciutto Di Parma with Warm Fig Tartlets
Prosciutto di Parma with warm fig tartlets drapes salty-sweet prosciutto over individual pastry rounds baked with fresh fig halves. A stunning Italian appetizer for summer or early fall entertaining.
Nouvelle Gateau
Nouvelle gateau is a French-style flourless-leaning chocolate cake with butter, semi-sweet chocolate, reduced coffee, and rum, baked in a water bath until fudgy and silky.
One Egg Omelet
One egg omelet made fluffier by whipping the white to soft peaks before folding in the yolk. A clever technique that turns a single egg into a full-sized omelet.
Pressure Cooked Lemon Cheesecake
Pressure cooked lemon cheesecake comes out of the Instant Pot ultra-creamy and crack-free, with a bright lemon filling over a granola crust. The moist, gentle steam sets it silky in a fraction of oven time.
Fruit-Filled Spritz
Buttery spritz cookie bars filled with a date, candied cherry, and nut filling flavored with orange zest. Pressed through a cookie press and cut into bars.
Honey & Oat's Bread
Honey oat bread made in a bread machine with whole wheat flour, rolled oats, and buttermilk. Soft, slightly sweet, and hearty with a tender crumb from the buttermilk and egg.
Red Pear Sorbet
Red pear sorbet grates ripe red pears with their skins on for a delicately pink, naturally textured frozen dessert. Simple syrup and lemon juice amplify the pear flavor. No peeling required.
Tea Timers
Tea timers, dainty triangle-cut sour cream cookies rolled in graham cracker crumbs and flecked with orange and pecans. Crisp, lightly sweet little wedges built for an afternoon teacup.
Tunnel of Fudge Cake/La Times
Tunnel of Fudge cake with a gooey chocolate center, chopped walnuts, and cocoa glaze. This Pillsbury Bake-Off classic bakes with a fudgy ring of molten chocolate inside.
Cocoa Drops
Cocoa drop cookies made with cream cheese for an extra-soft, tender crumb. A simple chocolate cookie with just 8 ingredients that comes together in minutes.
Cran-Raspberry Cheesecake
Cran-raspberry cheesecake on an almond-genoise base, topped with decorative sponge cake cutouts. An elegant baked cheesecake layered with tangy cranberry-raspberry filling.
Cheddar cheese casserole bread baked in round dishes with sharp cheddar mixed into the dough. No kneading required, just mix, rise, and bake two crusty loaves.
Holiday cheddar date cake bakes a tube of brown sugar batter loaded with shredded sharp cheddar, dates, pecans, candied cherries, and golden raisins. A surprising savory-sweet fruitcake that keeps for 6 weeks.
Rhubarb sour cream pie with tart rhubarb cubes baked into a tangy custard, finished with a cinnamon-sugar crumb topping. Sour cream tames the rhubarb's bite while keeping the bright spring flavor intact.
Maryanne's cheesecake: a low-and-slow New York-style cheesecake with cream cheese, sour cream, butter, and lemon zest on a buttery graham cracker crust. Baked gently for an ultra-silky texture.
This succulent dish can be served plain as an appetizer or combined with any pasta to make a hearty dinner!
Prosciutto di Parma with warm fig tartlets drapes salty-sweet prosciutto over individual pastry rounds baked with fresh fig halves. A stunning Italian appetizer for summer or early fall entertaining.
Nouvelle gateau is a French-style flourless-leaning chocolate cake with butter, semi-sweet chocolate, reduced coffee, and rum, baked in a water bath until fudgy and silky.
One egg omelet made fluffier by whipping the white to soft peaks before folding in the yolk. A clever technique that turns a single egg into a full-sized omelet.
Pressure cooked lemon cheesecake comes out of the Instant Pot ultra-creamy and crack-free, with a bright lemon filling over a granola crust. The moist, gentle steam sets it silky in a fraction of oven time.
Buttery spritz cookie bars filled with a date, candied cherry, and nut filling flavored with orange zest. Pressed through a cookie press and cut into bars.
Honey oat bread made in a bread machine with whole wheat flour, rolled oats, and buttermilk. Soft, slightly sweet, and hearty with a tender crumb from the buttermilk and egg.
Red pear sorbet grates ripe red pears with their skins on for a delicately pink, naturally textured frozen dessert. Simple syrup and lemon juice amplify the pear flavor. No peeling required.
Tea timers, dainty triangle-cut sour cream cookies rolled in graham cracker crumbs and flecked with orange and pecans. Crisp, lightly sweet little wedges built for an afternoon teacup.
Tunnel of Fudge cake with a gooey chocolate center, chopped walnuts, and cocoa glaze. This Pillsbury Bake-Off classic bakes with a fudgy ring of molten chocolate inside.
Cocoa drop cookies made with cream cheese for an extra-soft, tender crumb. A simple chocolate cookie with just 8 ingredients that comes together in minutes.
Cran-raspberry cheesecake on an almond-genoise base, topped with decorative sponge cake cutouts. An elegant baked cheesecake layered with tangy cranberry-raspberry filling.
