8,904 egg bake recipes

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.

Lemon curd coffee cake made from a buttery yeast dough rolled with tangy lemon curd filling, sliced into swirls, and baked with a walnut topping. A stunning brunch centerpiece.

Yeasted coffee cake with a sour cream dough, sweet cream cheese filling rolled jelly-roll style, and vanilla glaze with sliced almonds. An overnight rise makes it brunch-ready.

Make these delicious German breakfast pancakes for your kids at the weekend, serve the pancakes with fresh fruits, jams or whatever toppings you like.

Chinese egg pancake rolls stuffed with seasoned pork, mushrooms, and scallions, steamed then sliced and drizzled with oyster-plum dipping sauce.

Nutty buckwheat crepes stuffed with spinach, Stilton blue cheese, and toasted walnuts, baked in a gratin dish and topped with a creamy Parmesan-mustard sauce. A proper British dinner party showstopper.

A sweet treat to impress: frosted cherry chocolate cheesecake.

Golden bubble ring (monkey bread) made from homemade yeast dough balls rolled in butter, cinnamon sugar, and optional nuts, baked in a tube pan until golden and pull-apart tender.

Surprisingly, these particular pancakes taste much better with fruit than with syrup.

Vegetable rice pancakes made with brown rice, grated carrots, and whole wheat flour, pan-fried until crisp and golden. A vegetarian side or light main.

Cream cheese roll: a tender sour-cream yeast dough rolled around cream cheese filling, snipped into a braided pattern, and baked golden. A brunch-ready pastry for any occasion.

Showstopping cranberry orange holiday wreath bread filled with cranberries, orange segments, pecans, and bran, drizzled with vanilla glaze. A festive yeast bread centerpiece for Christmas brunch.

Jumbo lump crab cakes bound with a house-made lime-Dijon hollandaise, coated in panko, then pan-seared golden and finished in the oven. Restaurant-grade cakes with zero filler overpowering the crab.

Old-fashioned lemon crackers made with baker's ammonia for an ultra-crisp, snappy texture. A heritage cookie recipe rolled thin and pricked with a fork before baking.

Classic springerle: traditional German anise cookies embossed with intricate designs, dried overnight, and baked pale, then mellowed for a week into crisp, picture-perfect holiday treats.

Rich, fudgy brownies loaded with unsweetened baking chocolate that stay moist even after freezing. Toss in nuts or chocolate chips if you like, then cut, freeze, and serve straight from the freezer for a crowd.