Egg Recipes

Sourdough bagels made with sourdough starter, boiled then baked for a chewy, tangy crust. Homemade bagels with that classic dense crumb and golden, crusty exterior.

Classic New England blueberry cake with a tender crumb, juicy berries throughout, and a cinnamon-sugar topping that bakes up sparkly and crisp. Simple, old-fashioned, and ready in under an hour.

Cinnamon-spiced blondies packed with fresh apples and pecans. Soft, cake-like, and perfect warm with vanilla yogurt or a simple glaze drizzled on top.

Soft-baked bars with apples, cranberries, and nuts baked into orange-scented batter, then frosted with tangy orange cream cheese icing. Perfect for holiday cookie trays.

Three-layer butternut cake with tangy cream cheese frosting and chopped nuts. Rich buttermilk batter laced with butternut flavoring bakes up tender and moist, then gets slathered in a thick, nutty frosting that'll have folks lining up for seconds.

Hawaiian-inspired buttermilk pancakes loaded with toasted coconut and chopped macadamia nuts. Made with condensed coconut liquid for tropical richness. Serve with diced pineapple and maple syrup.

This dessert is a favorite on the menus at many Houston, Mexican and South American restaurants.

These easy-to-make whole wheat crepes can be filled with sweet or saovry filling.

Apple and cream cheese pancakes. A great way to change-up Sunday breakfast.

Fruitcake baked and sealed in canning jars for long-term storage up to a year. A spiced quick bread with your choice of fruit, raisins, and nuts, vacuum-sealed straight from the oven.

Green tomato cake with cinnamon, ginger, raisins, and walnuts baked into two moist loaves. A Southern garden classic that puts end-of-season tomatoes to sweet use.

Almond slices are loaded with chopped almonds in an oil-based dough and sliced warm. A pareve mandelbrot-style cookie that travels well, keeps for weeks, and gets better with time.

Pepperoni onion quiche with slow-cooked Vidalia onions, Swiss cheese, and a creamy egg custard made with half-and-half and yogurt in a pre-baked pastry shell.

Old-fashioned mace cake baked in a bundt pan with butter, five eggs, and a full teaspoon of mace for a warm, nutmeg-like flavor. Simple and elegant.

Kentucky bourbon cake with raisins soaked in whiskey, toasted pecans, and a bourbon brush after baking. A make-ahead Southern Bundt that gets better as it ages, wrapped in a bourbon-soaked cheesecloth.

Vegetable popovers with sauteed onion, bell pepper, and pimento folded into a classic egg-and-milk batter, baked into tall, hollow, crackly shells. A savory upgrade on the British Yorkshire pudding.