Recipes with eggs
14,691 recipes
Teacakes Grandma-Style
Old-fashioned Southern teacakes with shortening, vanilla, and simple pantry staples. Soft, lightly sweet, and rolled out just like Grandma made them.
MacAdamia Pie
Macadamia pie swaps pecans for buttery Hawaiian macadamia nuts in a classic corn syrup and brown sugar custard. Crisp salted nuts on top, gooey caramel below in a single-crust shell.
Onion Pie
Crustless onion pie with sauteed onions, eggs, Parmesan, and bread crumbs baked into a savory vegetarian custard. A low-fat, 5-ingredient onion tart with no pastry shell.
Raspberry Meringues
Raspberry meringues are pink, pillowy egg-white cookies flavored with seedless raspberry preserves. Low-fat, gluten-free, and slow-baked to crisp-shell, tender-center perfection.
Chocolate Chip Drops
Chocolate chip cherry drop cookies with cream cheese in the dough, maraschino cherries, and a half-cherry crown on each cookie. Holiday-bright bite-sized treats.
Simple Funnel Cakes
Funnel cakes pour pancake-style batter through a funnel into hot oil, frying into crispy lacy spirals dusted with powdered sugar. The classic state fair treat at home.
Sun-Dried Tomato-Noodle Pudding
Savory noodle pudding with sun-dried tomatoes, cheddar, and mozzarella baked in a rich egg custard. A water bath gives it a silky, set-not-rubbery texture that slices beautifully.
Chocolate Pixies
Chocolate pixie cookies rolled in powdered sugar with a fudgy center, crackled crust, and chopped walnuts. Made with melted unsweetened chocolate for intense cocoa flavor.
Fresh Corn Spoonbread
Southern spoonbread with fresh corn kernels, buttermilk, and cornmeal, leavened with beaten egg whites. Puffed, golden, and custardy, served straight from the oven.
Espresso Nut Cookies
Espresso nut cookies with a slice-and-bake shortcut. Buttery dough loaded with real espresso and chopped pecans or walnuts, chilled and sliced thin for crisp, coffee-scented edges.
Hearthside Cheddar Bread
Sharp cheddar, cinnamon-spiced apples, and crunchy walnuts bake into a savory-sweet quick bread that's perfect for fall brunches or afternoon tea.
Iced Pumpkin Cookies
Soft iced pumpkin cookies with cinnamon, nutmeg, walnuts, and raisins topped with a vanilla cream icing. Cake-like fall cookies that smell like autumn in every bite.
Soft Ginger Bread
Soft gingerbread cake with molasses, sour milk, and four warm spices in the Pennsylvania Dutch tradition. Dense, moist, and deeply spiced with ginger, cinnamon, cloves, and nutmeg.
Sunflower Cookie Wedges
Giant sunflower-shaped cookie with heart-shaped petals around the edge, frosted center sprinkled with chocolate chips and sunflower seeds. A showstopping party dessert you slice into wedges.
Mexican Jack Omelet
Mexican Jack omelet blends eggs and Monterey Jack right in the blender, so the cheese disperses evenly through every bite. A fluffy, wheat-free omelet ready in about 5 minutes.
Potato Puffs
Potato puffs made from mashed potatoes and egg, dropped by spoonfuls and baked until golden brown. A crispy 3-ingredient side dish that turns leftover mashed potatoes into something new.
Old-fashioned Southern teacakes with shortening, vanilla, and simple pantry staples. Soft, lightly sweet, and rolled out just like Grandma made them.
Macadamia pie swaps pecans for buttery Hawaiian macadamia nuts in a classic corn syrup and brown sugar custard. Crisp salted nuts on top, gooey caramel below in a single-crust shell.
Crustless onion pie with sauteed onions, eggs, Parmesan, and bread crumbs baked into a savory vegetarian custard. A low-fat, 5-ingredient onion tart with no pastry shell.
Raspberry meringues are pink, pillowy egg-white cookies flavored with seedless raspberry preserves. Low-fat, gluten-free, and slow-baked to crisp-shell, tender-center perfection.
Chocolate chip cherry drop cookies with cream cheese in the dough, maraschino cherries, and a half-cherry crown on each cookie. Holiday-bright bite-sized treats.
Funnel cakes pour pancake-style batter through a funnel into hot oil, frying into crispy lacy spirals dusted with powdered sugar. The classic state fair treat at home.
Savory noodle pudding with sun-dried tomatoes, cheddar, and mozzarella baked in a rich egg custard. A water bath gives it a silky, set-not-rubbery texture that slices beautifully.
Chocolate pixie cookies rolled in powdered sugar with a fudgy center, crackled crust, and chopped walnuts. Made with melted unsweetened chocolate for intense cocoa flavor.
Southern spoonbread with fresh corn kernels, buttermilk, and cornmeal, leavened with beaten egg whites. Puffed, golden, and custardy, served straight from the oven.
Espresso nut cookies with a slice-and-bake shortcut. Buttery dough loaded with real espresso and chopped pecans or walnuts, chilled and sliced thin for crisp, coffee-scented edges.
Sharp cheddar, cinnamon-spiced apples, and crunchy walnuts bake into a savory-sweet quick bread that's perfect for fall brunches or afternoon tea.
Soft iced pumpkin cookies with cinnamon, nutmeg, walnuts, and raisins topped with a vanilla cream icing. Cake-like fall cookies that smell like autumn in every bite.
Soft gingerbread cake with molasses, sour milk, and four warm spices in the Pennsylvania Dutch tradition. Dense, moist, and deeply spiced with ginger, cinnamon, cloves, and nutmeg.
Giant sunflower-shaped cookie with heart-shaped petals around the edge, frosted center sprinkled with chocolate chips and sunflower seeds. A showstopping party dessert you slice into wedges.
Mexican Jack omelet blends eggs and Monterey Jack right in the blender, so the cheese disperses evenly through every bite. A fluffy, wheat-free omelet ready in about 5 minutes.
Potato puffs made from mashed potatoes and egg, dropped by spoonfuls and baked until golden brown. A crispy 3-ingredient side dish that turns leftover mashed potatoes into something new.
