Recipes with eggs
15,780 recipes
Potato Stuffed Enchiladas
Vegetarian potato enchiladas with a spiced cumin-cinnamon enchilada sauce, Monterey Jack, and crumbled feta. Crispy pan-fried potatoes in corn tortillas baked until bubbly.
Venison Loaf with Noodles
Ring-shaped venison meatloaf glazed with brown sugar ketchup, topped with melted Monterey Jack, and served with buttery poppy seed noodles piled in the center.
Classic General Tso's Chicken
Classic General Tso's chicken with crispy double-fried chicken in a sweet-spicy orange-soy glaze. The Chinese-American takeout standard made the proper restaurant way at home.
Eggnog Pie in Pecan Crust
Eggnog pie in pecan crust: a silky, no-bake rum-and-brandy custard filling spooned into a toasted pecan crust. The grown-up Christmas pie your holiday table needs.
New Mexico Spoon Bread
New Mexico spoon bread baked in a cast iron skillet with creamed corn, green chiles, and melted cheese. A custard-soft cornbread with Southwestern heat you slice like pie.
Corn Bread Sticks
Old-fashioned cornbread sticks baked in a corn-stick pan with cornmeal, sour milk, and melted shortening. Crispy golden crust, tender crumb, and ready in 35 minutes.
Best Biscotti Cioccolato
Italian double-baked chocolate biscotti with toasted almonds, cocoa, espresso powder, and a surprise hint of ginger and white pepper. Crisp, dark, and dunk-ready.
Cocoa Cheesecake
A creamy cocoa cheesecake on a buttery graham cracker crust, topped with a smooth vanilla sour cream layer. Baked in a springform pan and garnished with fresh fruit. Serves 10 to 12.
Christmas Paintbrush Cookies
Christmas paintbrush cookies are rolled sugar cookies painted with colored egg yolk paint before baking. A kid-friendly holiday project where designs bake right into the cookie surface.
German Mom's Springerle
German springerle, the classic embossed anise cookie made with eggs, sugar, flour, and crushed anise seed. Patterned with a springerle roller and dried overnight to lock in the design before baking.
Pumpkin Pie in Walnut Crust
Pumpkin pie in a buttery walnut crust with a warmly spiced custard of cinnamon, ginger, nutmeg, and cloves. The walnut shell adds nutty depth that elevates classic Thanksgiving pie.
Chanda's Sour Cream Pecan Poundcake
A tall, buttery Southern pound cake loaded with two cups of chopped pecans, enriched with sour cream, and lightened with folded egg whites. Baked in a tube pan until golden, this is the cake that anchors every church potluck and family reunion.
Spoon Bread
Cheesy Southwestern spoon bread with creamed corn, green chiles, and cheddar baked golden in one pan. This custardy cornbread side is somewhere between cornbread and a savory pudding, and it goes with everything.
Classic Carrot Cake
Classic moist carrot cake studded with grated carrot, crushed pineapple, and walnuts, warm with cinnamon and topped with tangy cream cheese frosting. The pineapple keeps every slice tender and moist.
Dill Casserole Bread
A soft, savory yeast bread baked in a casserole dish with cottage cheese, dill, and onion. No kneading required, just mix, rise, and bake for a tender homemade loaf with herb-flecked flavor.
Marble Cake
Classic marble Bundt cake swirled with melted chocolate chips through a vanilla cake flour batter. Finished with a dusting of confectioners sugar for an old-fashioned look.
Vegetarian potato enchiladas with a spiced cumin-cinnamon enchilada sauce, Monterey Jack, and crumbled feta. Crispy pan-fried potatoes in corn tortillas baked until bubbly.
Ring-shaped venison meatloaf glazed with brown sugar ketchup, topped with melted Monterey Jack, and served with buttery poppy seed noodles piled in the center.
Classic General Tso's chicken with crispy double-fried chicken in a sweet-spicy orange-soy glaze. The Chinese-American takeout standard made the proper restaurant way at home.
Eggnog pie in pecan crust: a silky, no-bake rum-and-brandy custard filling spooned into a toasted pecan crust. The grown-up Christmas pie your holiday table needs.
New Mexico spoon bread baked in a cast iron skillet with creamed corn, green chiles, and melted cheese. A custard-soft cornbread with Southwestern heat you slice like pie.
Old-fashioned cornbread sticks baked in a corn-stick pan with cornmeal, sour milk, and melted shortening. Crispy golden crust, tender crumb, and ready in 35 minutes.
Italian double-baked chocolate biscotti with toasted almonds, cocoa, espresso powder, and a surprise hint of ginger and white pepper. Crisp, dark, and dunk-ready.
A creamy cocoa cheesecake on a buttery graham cracker crust, topped with a smooth vanilla sour cream layer. Baked in a springform pan and garnished with fresh fruit. Serves 10 to 12.
Christmas paintbrush cookies are rolled sugar cookies painted with colored egg yolk paint before baking. A kid-friendly holiday project where designs bake right into the cookie surface.
German springerle, the classic embossed anise cookie made with eggs, sugar, flour, and crushed anise seed. Patterned with a springerle roller and dried overnight to lock in the design before baking.
Pumpkin pie in a buttery walnut crust with a warmly spiced custard of cinnamon, ginger, nutmeg, and cloves. The walnut shell adds nutty depth that elevates classic Thanksgiving pie.
A tall, buttery Southern pound cake loaded with two cups of chopped pecans, enriched with sour cream, and lightened with folded egg whites. Baked in a tube pan until golden, this is the cake that anchors every church potluck and family reunion.
Cheesy Southwestern spoon bread with creamed corn, green chiles, and cheddar baked golden in one pan. This custardy cornbread side is somewhere between cornbread and a savory pudding, and it goes with everything.
Classic moist carrot cake studded with grated carrot, crushed pineapple, and walnuts, warm with cinnamon and topped with tangy cream cheese frosting. The pineapple keeps every slice tender and moist.
A soft, savory yeast bread baked in a casserole dish with cottage cheese, dill, and onion. No kneading required, just mix, rise, and bake for a tender homemade loaf with herb-flecked flavor.
Classic marble Bundt cake swirled with melted chocolate chips through a vanilla cake flour batter. Finished with a dusting of confectioners sugar for an old-fashioned look.
