8,904 egg bake recipes

Impossible crustless breakfast quiche with sausage, cheese, and Bisquick that forms its own crust as it bakes. A quick blender quiche with just a few pantry ingredients.

Overnight sourdough cinnamon rolls with brown sugar, cinnamon, and raisins. An overnight starter builds tangy flavor, then you roll, fill, and bake to dark golden with buttery edges.

Festive slice-and-bake Christmas tree cookies kissed with almond extract, rolled in sparkly green sugar crystals. Shape, chill, slice, and bake for a show-stopping holiday cookie tray.

Lemon icebox cookies made with fresh lemon juice and zest, shaped into logs and chilled overnight before slicing and baking. A crisp, buttery slice-and-bake cookie with bright citrus flavor.

A savory quick bread studded with spicy chorizo, cream cheese, Parmesan, and fennel seeds. Slice it warm from the oven for a rich, tender loaf that pairs with soups, stews, or stands on its own.

Classic almond biscotti are twice-baked Italian cookies made with whole-wheat and white flour, turbinado sugar, eggs, vanilla, and toasted almonds. Crisp, dunkable, and made for coffee.

Lithuanian strawberry torte layers three light butter cake rounds with whipped cream, currant jelly, strawberry preserves, and pecans. Eastern European holiday celebration cake.

French chocolate cake from a 1953 recipe contest, made with cocoa powder, sour cream, and folded egg whites for a tender, tall crumb. Finished with a soft-ball brown sugar chocolate frosting that sets glossy and rich.

Brighten your day with a slice of this delicious cake made with zucchini, nuts and cream cheese.

Traditional Italian almond biscotti (Biscotti di Prato) baked twice for shattering crunch. No butter, no oil, just flour, eggs, sugar, and whole blanched almonds.

Lincoln almond cake: a tall white butter cake with chopped blanched almonds folded through, lifted by stiff-beaten egg whites and baked in a bundt pan. Tender, fragrant, snowy-white.

Ricotta pudding baked in individual cups until puffed and golden, made with part-skim ricotta, lemon zest, and a folded egg white for souffle-like lift. A light Italian-style dessert.

Light Welsh-style honey cakes scented with cinnamon and brown sugar, baked in muffin tins with folded egg whites for a tender, fluffy crumb. Dusted with sugar straight from the oven.

Maple syrup corn bread made with yellow cornmeal, wheat flour, and real maple syrup instead of sugar. A quick, lightly sweet corn bread baked in 20 minutes.

A delicious and scrumptious bread that has a fruity taste which is perfect for those summer mornings!

Old-fashioned raisin muffins made with simmered raisins and their cooking liquid folded into a buttery, creamed batter. Plump fruit and a tender crumb in every bite.