245 egg substitute recipes

Fluffy banana buttermilk pancakes made with whole wheat pastry flour and toasted wheat germ. No butter or oil in the batter. Makes a dozen golden flapjacks in 30 minutes.

No-fat no-cholesterol coffeecake with cherry pie filling and a crumb topping, made with egg substitute and yellow cake mix. A lighter breakfast cake ready in 1 hour using simple pantry ingredients.

Vegan nut torte with a caramelized walnut and marzipan filling in a lemon shortcrust pastry. A dairy-free, egg-free European-style dessert baked golden in a springform pan.

Spanish omelettes: vegetable-loaded egg substitute omelettes with zucchini, mushrooms, peppers, and tomato sauce. A lighter breakfast built for watching cholesterol without skipping flavor.

Lighter honey vanilla cheesecake made with reduced-fat cream cheese, cottage cheese, and fat-free ricotta on a gingersnap crust. Sweetened with honey instead of sugar and baked with steam for a silky, crack-free top.

Fruit and nut breakfast bars packed with rolled oats, golden raisins, and chopped almonds, sweetened with brown sugar. Make-ahead, freezer-friendly bars for grab-and-go mornings, no boxed granola required.

Jalapeno squash casserole with yellow summer squash, sharp cheddar cheese spread, cream of mushroom soup, and a buttery breadcrumb topping. A spicy Southern side dish.

A bread machine oat loaf sweetened with honey and applesauce, spiced with cinnamon, nutmeg, ginger, and cloves. Just load the pan, press start, and let the machine do the work.

Ham frittata: a low-fat skillet-to-broiler egg bake loaded with diced ham, sauteed potatoes, mushrooms, and green pepper. A protein-packed brunch made with liquid egg substitute.

Cocoa espresso brownie bars with walnuts, made with egg substitute and corn oil spread for a lighter take. Fudgy, coffee-spiked, and dusted with powdered sugar.

Lighter spinach lasagna made with low-fat cottage cheese, egg substitute, and Italian seasoning layered with spaghetti sauce and melted mozzarella. All the comfort, fewer calories.

Light yet delicious chocolate raspberry roll cake. The creamy and fruity filling is made with skim ricotta cheese and fresh raspberries, the cake is made with flour, cocoa powder and egg substitute. It's much lighter than a classic roll cake, but without losing any flavor.

Norwegian molasses cookies rolled in sugar and baked until crackled and flat. Made with brown sugar, molasses, and egg substitute. Top with confectioners' sugar glaze and sprinkles for a festive touch.

German loaf cookies (Zwieback-style) with lemon zest, almond extract, and a cocoa-cinnamon swirl. Baked as a log, sliced, then broiled crisp for a twice-baked biscotti-like crunch.

Moist banana bread with wheat germ, oats, and walnuts, sweetened with apple juice concentrate instead of refined sugar. A wholesome low-calorie loaf perfect for using overripe bananas from your counter.

Low-fat moist chocolate cake made with egg substitute, dry milk powder, and cocoa. Tender cake-flour crumb. The everyday chocolate cake that won't wreck your day.