1,577 fried egg recipes

Delicate almond-scented cookies sandwiched with honey-sweetened apricot filling, shaped like little pillows and sealed with fork tines.

For a bread machine. I've done these both 'full fat' and 'reduced fat'. It's hard to tell the difference, so we go reduced, including using light (Neufchatel) cream cheese. I've tried ALL the fat free cream cheeses and NONE of them work.

Quick cherry-almond drop cookies made with cake mix.

Canned corned beef hash forms a savory crust filled with green peas, then topped with a melty mustard-cheese sauce. A clever pantry-friendly pie that's ready in 40 minutes flat.

Buttermilk cheese loaf with sharp cheddar and dry mustard baked into a tender quick bread. No yeast, no kneading, and ready in under an hour.

Egg white salad made with just the whites, light mayo, Dijon and dry mustard, and fresh dill. A lighter, yolk-free take on classic egg salad for sandwiches.

Italian meatloaf seasoned with dry tomato vegetable soup mix for built-in herbs and flavor. Just six ingredients, mix and bake for an easy weeknight dinner.

Monsters are quick yeast-raised donut holes dropped into hot oil and rolled in sugar. A fast, no-rise fried dough treat from a sticky batter, ready in 25 minutes.

Homemade butterhorn rolls shaped into buttery crescents from a soft yeasted dough with eggs, milk, and shortening. Light, flaky, and golden after a double rise.

Savory cheese monkey bread: butter-dipped diamonds of cheddar yeast dough stacked in a ring mold and baked into a golden, pull-apart loaf. Perfect with soup or on the brunch table.

Baked cheese and spinach fondue with cubed white bread, eggs, and American cheese in a savory custard. A make-ahead brunch casserole that's part strata, part souffle.

Crab puff casserole with crabmeat, American cheese, and cubed bread baked in an egg custard with dry mustard. A savory brunch or dinner strata-style dish.

Teddy bear bread shaped from a basic yeast dough with raisin eyes and belly buttons. A fun baking project for kids that makes four adorable bear-shaped loaves.

Homemade white bread enriched with butter, eggs, milk, and a hint of vanilla. A heritage big-batch recipe that yields five or six golden, tender loaves with a soft sandwich crumb.

Bisochos (also known as Ka'ak or Crozettes), traditional Sephardic sesame-coated bread rings with anise, fennel, or coriander seed. Crisp, nutty, and dipped in egg before sesame.

Pecan-stuffed deviled eggs with chopped pecans, mayonnaise, dry mustard, and a kick of grated onion. The Southern twist on the classic appetizer.