9,149 egg bake recipes

Classic Italian pizzelle cookies flavored with anise and vanilla, pressed thin and crisp in a pizzelle iron. A simple batter that refrigerates well for baking anytime.

Bread machine pistachio olive bread blends chopped pistachios and briny Greek olives into a savory quick bread enriched with olive oil and eggs. A Mediterranean-style loaf for cheese boards and antipasto plates.

Sour cream brunch cake with a cinnamon-pecan-brown sugar swirl baked in a tube pan. A tender, rich coffee cake with two layers of crumbly, spiced filling throughout.

White chocolate macadamia nut brownies: buttery, chewy Hawaiian-inspired bars studded with toasted macadamias and pools of melty white chocolate. A bakery-case favorite at home.

Mocha spice roll cake is a warmly spiced sponge rolled around billowy coffee-cocoa whipped cream, then frosted and fork-scored to look like a bark log. A holiday-ready bûche de Noël with cinnamon, clove, and allspice woven through.

Carrot cake layered with grated carrots, crushed pineapple, walnuts, coconut, and raisins, topped with orange-scented cream cheese frosting. Three layers of moist, spiced cake that gets better overnight.

Mom's banana loaf bakes ripe bananas, butter, and eggs into a tender, simple quick bread. Eight-ingredient family recipe, makes one large loaf or three small.

Loaded zucchini bread bursting with crushed pineapple, plump raisins, crunchy nuts, and warm cinnamon-nutmeg spice. This garden-to-loaf recipe makes two generous loaves that stay incredibly moist for days.

A sour cream apple cake layered with pie filling and topped with a buttery cinnamon-nut crumble. Tender, fruity, and the kind of homemade cake folks will thank you for again and again.

Vintage 1930s special cocoa cake: a tender chocolate layer cake made with bloomed cocoa, brown sugar, and cake flour. Old-fashioned recipe that beats most modern boxed mixes.

Pumpkin nut cake baked directly in sealed canning jars for long storage. Warmly spiced pumpkin-walnut cake with cloves, cinnamon, and allspice. A giftable holiday treat.

Loaded carrot cake with coconut, crushed pineapple, raisins, and nuts in a cinnamon-nutmeg batter. A dense, moist cake topped with cream cheese frosting.

Hot milk cake topped with toasted coconut and brown sugar. A vintage sponge cake made by adding boiling milk to beaten eggs, then finished with a broiled coconut topping.

Fiddlehead puff is a savory egg and cheese casserole baked with fresh fiddlehead ferns and biscuit mix. A simple springtime brunch dish that showcases this seasonal wild green.

Chewy honey date cookies with chopped nuts, baked in a sheet pan, cut into strips, and rolled in powdered sugar. No butter needed, just honey, eggs, and dates.

Golden orange sponge cake leavened entirely with whipped eggs, flavoured with fresh orange juice and pulp plus a hit of lemon extract. A light, fat-free cake baked in a springform pan and inverted to cool.