2,038 egg bake recipes

Fudgy cocoa brownies with crispy edges and a tender center prove you don't need fancy chocolate bars when quality cocoa powder delivers the goods.

Homemade sweet bread with eggs, milk, and sugar shaped into round loaves. A soft, golden yeast bread brushed with egg wash and lightly sugared on top.

Spiced pound cake with mace, vanilla, and almond extract baked in a Bundt pan until golden and dense. Powdered sugar in the batter creates an ultra-fine, velvety crumb that melts on your tongue.

Oatmeal chocolate chip cookies made easy with oatmeal cookie mix, chocolate chips, and chopped nuts. Drop, bake, and done in 30 minutes flat.

Light, crispy citrus waffles brightened by fresh orange and lemon juice and zest, with ground pecans folded in for nutty crunch. Beaten egg whites give them a cloud-like interior. Brunch upgrade.

Sour cream banana bread bakes up taller, moister, and more tender than the classic. The acid in the sour cream activates baking soda for extra lift, and the fat keeps the crumb soft for days. One bowl, ripe bananas, ready in an hour.

Coconut chocolate cookie bars made with chocolate cake mix, flaked coconut, eggs, and oil. A 4-ingredient, one-bowl recipe mixed and baked in under 30 minutes.

Flourless-style chocolate mini-cakes baked in a heart pan with semisweet morsels, butter, walnuts, and just two tablespoons of flour. Finished with ganache.

Norwegian heart-shaped waffles (vafler): cardamom-spiced buttermilk waffles served Scandinavian-style as dessert with berry jam, whipped cream, and fresh strawberries.

Honey and whole wheat waffles with folded-in egg whites for an airy crisp finish. A nutty, lightly sweet breakfast that beats anything from a box mix.

Easy bran muffins with All-Bran cereal, dark molasses, skim milk, and a splash of vegetable oil. Seven-ingredient breakfast muffins with classic deep molasses-bran flavor.

Sand tarts, a classic Pennsylvania Dutch butter cookie rolled paper-thin, brushed with egg white, sprinkled with cinnamon sugar, and topped with a pecan half. Crisp, buttery, and delicate.

Coconut pecan pie with a buttery egg custard filling, flaked coconut, and chopped pecans baked in a flaky crust. A Southern-style pie with a lemon-vanilla twist and golden, chewy top.

Boozy bundt cake soaked in an apricot-rum glaze that seeps into every crumb. A showstopper dessert that tastes fancy but starts with a box mix.

Texas-style pecan pie with a secret cornmeal addition for texture, both light and dark corn syrup for depth, and vanilla butternut extract. Gooey, crunchy, and piled with whipped cream.

Senior winner in Cake Division of 1953 Pillsbury Bakeoff.