8,904 egg bake recipes

Pina colada muffins with crushed pineapple, shredded coconut, and orange juice, topped with a sweet rum glaze. Tropical flavors in a quick 30-minute bake.

Corn dogs dip frankfurters in a cornmeal batter spiked with dry mustard, then deep-fry to a golden crackle. State-fair classic from scratch in 30 minutes flat.

Apricot drop cookies fold chopped dried apricots into a quick brown-sugar batter brightened with orange juice and zest. Soft, chewy drops with bursts of fruit in every bite.

Potato devil's food cake uses mashed potatoes for an incredibly moist crumb. With unsweetened chocolate squares and chopped nuts, this vintage layer cake stays tender for days.

Cranberry walnut pinwheel cookies with a brown sugar filling, orange zest, and ground cranberries. A make-ahead slice-and-bake holiday cookie.

Old-fashioned blueberry cake topped with hard sauce and a hot lemon-blueberry compote that melts the butter into the warm cake. A classic New England dessert with bright berry flavor.

Classic butter cookies with a hint of orange juice and vanilla, rolled and cut into shapes, then topped with a creamy buttercream frosting. A versatile holiday cookie perfect for decorating.

Fresh berry filling and topping make this delicious shortcake outstanding.

Virginia Lane of Cudahy secured this recipe, with its nice complexity of flavors, in the late '50s or '60s when she lived in Iran.

Peanut butter brownies with crunchy peanut butter and a marbled chocolate chip top. Soft, chewy bars baked in a 13x9 pan, makes 24.

Crustless quiche stacks Monterey Jack, cream cheese, and cottage cheese with six eggs into a 9x13 pan for a crowd-friendly brunch casserole. Naturally gluten-free with no pastry to fuss with.

Brandy-soaked apple fritters in a light, airy batter with cinnamon and ginger, deep-fried golden and dusted with powdered sugar. Served warm with chilled whipped cream.

Soft finger-shaped cookies packed with peanut butter, chopped apples, and brown sugar, rolled in powdered sugar. These tea sticks bake in one pan then cut into 24 dainty pieces.

Lighter brownies made with applesauce, oats, and egg whites instead of butter and yolks. Fudgy chocolate squares with a chewy oat-flecked crumb and a powdered sugar finish.

Old-fashioned looped jumble cookies with cinnamon dough rolled into ropes, shaped into loops, and topped with a poured chocolate glaze. A charming heritage cookie with a fun shape.

Hazelnut spiral cookies with a buttery shortbread-style dough rolled around toasted ground hazelnuts, sugar, and warm spices. Slice-and-bake elegance.