9,149 egg bake recipes

Cocoa bundt cake with chocolate glaze: a one-bowl buttermilk batter that turns out tall, tender, and deeply chocolatey thanks to a half cup of cocoa and a quick double-speed beat.

Flourless chocolate espresso cake baked in a water bath with a pound of butter, two types of chocolate, and a fresh raspberry puree sauce. Dense, fudgy, and gluten-free.

Classic New York-style cheesecake with a graham cracker crust, sour cream filling, and a slow-cool method that prevents cracking. Folded egg whites give it a lighter, creamier texture.

Classic sourdough pancakes from active starter, pancake mix, milk, and a single egg. Tangy, fluffy, and perfect for sourdough discard. Ready in 25 minutes.

Healthy and tasty muffins, breakfasts or desserts, both are great options.

Pumpkin chocolate chip muffins spiced with pumpkin pie spice and studded with chocolate chips and toasted almonds. Moist, tender and quick to mix, a cozy fall and holiday breakfast bake.

Spiced banana bread with ginger, allspice, fresh nutmeg, lemon zest, ground almonds, and four mashed ripe bananas. A warmly aromatic loaf that beats plain banana bread by a mile.

Simple muffin base yields fluffy bakery-style results with 8 flavor variations: blueberry, banana pecan, ginger, cheese, orange, coconut, chive, jelly surprise.

Triple chocolate cake using cake mix and pudding mix for a fudgy, moist crumb topped with semi-sweet chocolate chips and crunchy walnuts.

Moravian white Christmas cookies are rich, butter-and-cream rolled cookies cut into fancy shapes. Pennsylvania-Dutch tradition with a crisp snap and tender middle.

Strawberry-pecan bread folds frozen strawberries and chopped pecans into a cinnamon-spiced quick bread batter for a tender, fragrant loaf. A pink-flecked, jammy take on the classic banana bread.

Almond biscotti baked the classic Italian way: twice in the oven for that signature dry, dunkable crunch. A simple base recipe with toasted almonds that keeps for months in a tin.

Low-fat blueberry bran muffins kept moist with applesauce instead of oil, packed with wheat bran and whole wheat for fiber, and dotted with juicy blueberries. A wholesome, freezer-friendly breakfast.

Banana chocolate drop cookies with mashed ripe banana folded into the dough along with melted chocolate and chocolate chips. Soft, cake-like, and perfect for using up overripe bananas. Makes four dozen quick drop cookies.

These muffins came out so moist, loved the flavor from honey and spices; pumpkin puree let the muffins so moist, and walnuts added some crunchiness and nutty flavor. I used half of the butter and half the olive oil, and the result was outstanding. They are great treat at any time!

Whole wheat pecan banana bread sweetened only with maple syrup and ripe bananas, no refined sugar. A nutty, hearty breakfast loaf with a crumbly texture.