9,149 egg bake recipes

Dark rye cornmeal bread combines whole wheat pastry flour, rye, and cornmeal with carob, molasses, and instant coffee for deep color and flavor. Nutty, hearty yeast loaf for sandwiches or toast.

Indulge in the delightful warmth of Irish Ginger snap cookies, with a rich history and a perfect blend of spicy ginger and sweet flavors.

Flourless Passover brownies made with matzo cake meal instead of flour. Rich, fudgy chocolate squares kosher for Passover with nuts folded in for crunch.

Soft, springy steamed cake made without an oven, a brown sugar and honey batter poured into cups and steamed into fluffy little sponges. A simple no-bake-style treat from Sri Lanka.

Crisp and delightful butter cookies are packed with buttery flavor and melt in your mouth. Old fashioned butter cookies are tough to beat.

Fruity pound cake with lemon Jello, white cake mix, and a fluffy instant pudding frosting with whipped topping. Classic 1970s shortcut layer cake.

Triple chip brownies with dark chocolate, milk chocolate, and butterscotch chips on a bittersweet chocolate brownie base. Chilled overnight for the ultimate fudgy, sliceable texture.

Butter cookie press poinsettias for Christmas with red flower shapes and hand-formed green leaves topped with silver dragees. A beautiful, festive holiday cookie with almond and vanilla flavor.

Have these delicious and nutritious muffins for breakfast, they not only taste good, but good for you!

Oatmeal pancakes blend rolled oats into flour for high-fiber, low-fat breakfast pancakes with egg whites and skim milk. Nutty, hearty, and ready in 25 minutes.

Breakfast pancakes made cloud-fluffy by separating the eggs and folding stiffly whipped whites into the batter. The technique that delivers diner-style pillowy stacks at home in 40 minutes.

Buckwheat pancakes made with a blend of buckwheat and all-purpose flour, water instead of milk, and sugar substitute. Diabetic-friendly with a nutty, earthy flavor.

Mom's cranberry orange scones with tart frozen cranberries, bright orange zest, and a buttermilk-tender crumb. An overnight flour-and-fruit rest soaks up excess moisture for the perfect texture.

Super moist and crumbly. They are ideal for breakfast or a delicious and nutritious snack at any time of the day.

Delicious and chewy. They tend to stick together when you stack them in tupperware.

Who needs all-bran muffins when you can toast up a slice of all-bran bread? Add fruit and nuts and it's a quick and easy grab 'n go breakfast.