Recipes with eggs
14,691 recipes
Favourite Sour Cream Pound Cake
Sour cream pound cake bakes a tall, dense Bundt-style cake with a tangy crumb from a full cup of sour cream. Vanilla and lemon extract carry the flavor, with optional coconut for chew.
Plum Torte
Plum torte presses Italian prune plums into a buttery cake batter, dusts with cinnamon-sugar and lemon juice, and bakes for an hour. The classic NYT September torte that freezes for winter.
Zucchini, Walnut, & Raisin Bread
Moist zucchini bread packed with crunchy walnuts, plump raisins, and warm cinnamon spice. This easy quick bread turns garden zucchini into tender loaves perfect for breakfast or snacking.
Ricotta Crostini
Ricotta crostini tops day-old French bread slices with a basil and garlic ricotta filling mixed with turkey bacon, then broils with Parmesan until bubbly. A lighter take on cheesy crostini.
Hawaiian Banana Nut Bread
Hawaiian banana nut bread is a one-bowl quick bread made with three ripe bananas, vegetable oil, and chopped nuts. Moist, tender, and uncomplicated. The kind of loaf that puts overripe bananas to good use.
French Scrambled Eggs
French scrambled eggs with slow-cooked leeks, cream cheese, and fresh mint stirred into soft, silky curds. A refined twist on classic breakfast eggs.
Lemon Thyme Cookies
Lemon thyme butter cookies with a tender, crumbly texture from cream of tartar and dried lemon thyme folded into the dough. Chill overnight and bake into fragrant, herby rounds.
Passover Brownies
Flourless Passover brownies made with matzo cake meal instead of flour. Rich, fudgy chocolate squares kosher for Passover with nuts folded in for crunch.
Spinach-Cheese Bread
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.
Oatmeal Cookie Drops with Milk Chocolate & Almonds
Oatmeal Cookie Drops with Milk Chocolate & Almonds recipe
Cheese Dill Bread
Cheese dill bread using frozen bread dough, kneaded with cheddar and fresh dill, then baked with a melted cheese topping. A shortcut loaf with from-scratch flavor.
Crab Meat Quiche
Crab meat quiche with sherry-marinated crab, a rich egg custard of milk and cream, and a touch of nutmeg. The crab soaks in sherry for an hour before baking for deeper, more complex flavor.
Waist-Watching Western Omelets
Light western omelets with turkey ham, red and green bell peppers, and extra egg whites for volume without extra fat. A low-calorie high-protein breakfast ready in 20 minutes.
Mexican Bean Cake
Mexican bean cake made with pinto bean puree, apples, raisins, and warm spices like cinnamon, cloves, and allspice. A moist, spiced sheet cake with a simple glaze.
Yummy Impossible Pumpkin Pie
Impossible pumpkin pie that creates its own crust as it bakes, made by blending biscuit mix, pumpkin, eggs, and milk into one pie pan. Crustless pumpkin pie in 50 minutes with zero rolling pin required.
Dark Chocolate Cheesecake
Dark chocolate cheesecake with a velvety, dense crumb and a vanilla cookie crust. Sour cream keeps it tangy and silky, while a low, slow bake gives you a crackless top every time.
Sour cream pound cake bakes a tall, dense Bundt-style cake with a tangy crumb from a full cup of sour cream. Vanilla and lemon extract carry the flavor, with optional coconut for chew.
Plum torte presses Italian prune plums into a buttery cake batter, dusts with cinnamon-sugar and lemon juice, and bakes for an hour. The classic NYT September torte that freezes for winter.
Moist zucchini bread packed with crunchy walnuts, plump raisins, and warm cinnamon spice. This easy quick bread turns garden zucchini into tender loaves perfect for breakfast or snacking.
Ricotta crostini tops day-old French bread slices with a basil and garlic ricotta filling mixed with turkey bacon, then broils with Parmesan until bubbly. A lighter take on cheesy crostini.
Hawaiian banana nut bread is a one-bowl quick bread made with three ripe bananas, vegetable oil, and chopped nuts. Moist, tender, and uncomplicated. The kind of loaf that puts overripe bananas to good use.
French scrambled eggs with slow-cooked leeks, cream cheese, and fresh mint stirred into soft, silky curds. A refined twist on classic breakfast eggs.
Lemon thyme butter cookies with a tender, crumbly texture from cream of tartar and dried lemon thyme folded into the dough. Chill overnight and bake into fragrant, herby rounds.
Flourless Passover brownies made with matzo cake meal instead of flour. Rich, fudgy chocolate squares kosher for Passover with nuts folded in for crunch.
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.
Oatmeal Cookie Drops with Milk Chocolate & Almonds recipe
Cheese dill bread using frozen bread dough, kneaded with cheddar and fresh dill, then baked with a melted cheese topping. A shortcut loaf with from-scratch flavor.
Crab meat quiche with sherry-marinated crab, a rich egg custard of milk and cream, and a touch of nutmeg. The crab soaks in sherry for an hour before baking for deeper, more complex flavor.
Light western omelets with turkey ham, red and green bell peppers, and extra egg whites for volume without extra fat. A low-calorie high-protein breakfast ready in 20 minutes.
Mexican bean cake made with pinto bean puree, apples, raisins, and warm spices like cinnamon, cloves, and allspice. A moist, spiced sheet cake with a simple glaze.
Impossible pumpkin pie that creates its own crust as it bakes, made by blending biscuit mix, pumpkin, eggs, and milk into one pie pan. Crustless pumpkin pie in 50 minutes with zero rolling pin required.
Dark chocolate cheesecake with a velvety, dense crumb and a vanilla cookie crust. Sour cream keeps it tangy and silky, while a low, slow bake gives you a crackless top every time.
