104 egg food recipes

Make these delicious brownie cupcakes for your Easter party, not only kids will love them, but also grown-ups.

A must on your Christmas cookie tray. Despite the lemony frosting, the cinnamon flavor comes through.

Glazed lemon squares with a Bisquick shortbread base, a tangy lemon-coconut custard filling, and a sweet lemon glaze on top. A bright, citrusy bar cookie with three distinct layers.

Mini cheesecakes baked in muffin cups with a graham cracker crust, sour cream topping, and golden lemon sauce. Perfectly portioned individual desserts for parties and potlucks.

This is a classic French recipe also called Pate a Choux for making puffs that can be filled with any manner of filling savory or sweet. The most basic filling would be whipped cream. Crispy on the outside and wonderfully creamy on the inside.

Golden, slightly browned and puffed homemade lady fingers. Make your favorite desserts with them, you will not be disappointed.

One-bowl fudgy cocoa brownies with brown sugar and chopped walnuts. Melted butter and cocoa replace bar chocolate for a deeply chocolatey brownie that's ready in 35 minutes.

Famous Amos-style chocolate chip cookies with pecans, cocoa, and instant coffee for rich, complex flavor. Crispy bite-sized cookies made with biscuit mix for a tender crumb.

Diabetic-friendly sponge cake sweetened with artificial sweetener, flavored with pineapple juice and orange. Light, airy tube cake with no added sugar.

Spice cookies with pumpkin dip: molasses-and-ginger cookies rolled in sugar, served with a creamy cream cheese and pumpkin pie dip. A holiday cookie plate with a dunking twist.

Butterscotch wheat germ brownies: chewy one-bowl blondies sweetened with brown sugar and packed with nutty wheat germ and walnuts. A wholesome, no-chocolate brownie with butterscotch flavor.

Passover bagels made with matzo meal, eggs, oil, and water. No yeast, no flour, no boiling pot — just a stovetop dough and a quick bake. Chewy on the inside, lightly crisp on the outside, and kosher for Passover.

Hootsla, a simple Mennonite egg bread dish of day-old bread cubes browned in butter then fried with eggs and milk. A rustic 4-ingredient breakfast or supper.

Rosette cookies fried on a decorative iron with a thin egg-and-milk batter, dusted with powdered sugar. Crisp, lacy Scandinavian holiday cookies with a delicate snowflake shape.

Tres leches cake using store-bought pound cake soaked in a blend of evaporated milk, condensed milk, and heavy cream, topped with broiled meringue. A shortcut Latin classic.

Two-in-one muffin tin breakfast with eggs baked in turkey ham cups alongside fresh muffins. One pan, one bake, and a complete breakfast ready in 30 minutes.