2,632 egg recipes

Moist British-style banana bread loaded with mixed dried fruit, soft ripe bananas, butter, and sunflower oil. A food-processor quickbread that uses a full pound of bananas.

If you love cheese, you will adore these scrumptious snacks that are perfect for a quick breakfast!

Grandma Woodall's old-fashioned chocolate brownies made with melted unsweetened chocolate, canola oil, and a simple mixing method. Cake-like, family-recipe brownies in a 9x13 pan.

Soft and chewy Bisquick Oatmeal Raisin Cookies made with rolled oats, raisins, and a hint of vanilla. Easy recipe, ready in under 30 minutes.

Cranberry nut biscotti are crunchy Italian twice-baked cookies studded with toasted hazelnuts and tart dried cranberries. No butter, so they're properly crisp and dunkable, with a festive red-and-gold look.

A real kid pleaser and a healthy snack, this moist muffin is prefect for peanut butter fans.

Oliver's cornmeal tea biscuits: tender, slightly sweet biscuits with the gritty crunch of cornmeal and a soft cake-flour crumb. A British-leaning tea-time bake that walks the line between scone and biscuit.

Blair's banana bread is a no-fuss family quickbread with three mashed bananas, butter, and a handful of nuts or raisins. The kind of one-bowl loaf that built America's banana bread habit.

An impossibly delicious almond biscotti recipe; dip it into that hot cup of tea or coffee, it melts in your mouth, and you will swear it’s a perfect bite of food.

Whole wheat peanut butter cookies with brown sugar and a single egg, fork-pressed in classic crosshatch style. A nuttier, heartier version of the lunchbox classic.

Instead of pancakes, try these delicious crepes with warm berry sauce and a cup of orange juice or coffee for breakfast.

Tender beef and onion meatballs glazed in a sweet chili sauce spiked with grape jelly and lemon juice. A retro party appetizer that hooks every guest from the first bite.

Peanut butter cookies loaded with chopped honey-roasted peanuts and built on honey-nut peanut butter for a sweet-salty double hit. Crisp edges, soft middle, ready in half an hour.

Oven-baked whole wheat pancakes ladled onto hot buttered sheet pans for hands-off cooking, no flipping required. A high-fiber buttermilk batter ready in 15 minutes. Serve with fruit and syrup.

Fresh basil and rosemary give the bread tons of herby flavor, the whole wheat flour adds extra nutty taste. And you can always substitute rosemary and basil with your favorite herbs, such as thyme, parsley...

This is plain cornbread, not a corn flavored cake, so don't expect it to be fluffy or sweet. It's great with black-eyed peas, new potatoes, green onions, sliced tomatoes, and buttermilk, i.e., your basic Southern farm fare. It's also very nice cold, broken into bite-sized pieces in a glass of cold milk and eaten with a spoon.