1,577 fried egg recipes

Classic British Christmas fruit cake packed with fruit that will keep without refrigeration until Christmas.

Soft, pillowy homemade cinnamon rolls with a buttery brown sugar filling, raisins, and pecans, finished with powdered sugar glaze. Make them overnight or same-day. Includes an apple cinnamon variation.

This bread machine recipe combines earthy beets with honey, oat bran, and warm spices for a hearty, golden-crusted loaf. Whole wheat flour, rolled oats, and golden raisins add fiber and subtle sweetness to every tender slice.

Classic meatloaf loaded with shredded carrots, celery, and tomato sauce, seasoned with soy sauce and a kick of hot pepper sauce. Feeds 6-8 and needs just 15 minutes of hands-on prep.

Gluten-free monkey bread made in a bread machine, then shaped into cinnamon sugar balls. Rice flour and xanthan gum create a tender pull-apart loaf studded with nuts and raisins.

Rich flavor and a moist texture with warm cinnamon and allspice.

A soft, vanilla-scented bread machine loaf studded with rainbow sprinkles. Just 5 minutes of prep, then the machine does the work. Kids go absolutely wild for this one.

Hand-kneaded whole wheat and white flour loaf with molasses, dry milk, and a touch of ascorbic acid for a tall rise. Crusty outside, soft and slightly sweet inside.

Try this neat treat that is perfect for Christmas and is sure to bring family and friends together.

Ham loaf made with ground ham and pork, glazed with a tangy currant jelly and mustard sauce. The best way to use leftover ham in a comforting retro meatloaf.

Kulich bread machine recipe with raisins, dried cherries, almonds, and honey. A simplified version of the traditional Russian Easter bread with dried fruits and a sweet, aromatic crumb.

Savory potato quiche with butter-sauteed potato slices dusted in Parmesan, set in a half-and-half custard with savory, dry mustard, and cayenne. A hearty, golden potato-and-egg pie.

Yeasted flatbread topped with a lime and almond frangipane and fresh redcurrants, dusted with icing sugar. A stunning Italian-inspired dessert bread.

Monastery oatmeal bread made with a sponge starter, rolled oats, and whole wheat flour for a hearty, deeply flavoured loaf. Two free-form ovals with a rustic oat-dusted crust, perfect for toast or sandwiches.

Pumpernickel bread made with rye flour, molasses, unsweetened chocolate, and instant coffee for that signature dark color and rich, complex flavor. Caraway and fennel seeds give it true German rye character.

Soft yeasted cinnamon rolls with brown sugar filling and a vanilla glaze, baked together in a 13x9 pan. Pull-apart pastries that fill the kitchen with the smell of cinnamon and yeast.