Egg Recipes

Chesapeake-style crab cakes bound with a creamy white sauce, seasoned with dry mustard and Worcestershire, then breaded and pan-fried golden. Straight from the Delmarva Peninsula.

A party-sized potato salad platter with Dijon mustard, artichoke hearts, and curry-spiked deviled eggs arranged around the edge. Five pounds of potatoes feed a crowd in style.

Doctor Bird Cake is a Jamaican-inspired banana and crushed pineapple cake spiced with cinnamon and baked tall in a tube pan. A moist tropical cake also known as hummingbird cake.

Spiced molasses hermit bars with apple butter, raisins, cinnamon, allspice, and cloves. Chewy, warmly spiced, and lighter than traditional hermit cookies.

Recipe can easily be cut in half. This may be prepared ahead of time, covered and refrigerated.

Easy egg bake on a crescent roll crust with cubed ham, Monterey Jack cheese, onion, Dijon mustard, and basil. A quick brunch casserole ready in 30 minutes.

Emerald Isle cake with a buttery vanilla crumb and an Irish whiskey glaze tinted green. A festive St. Patrick's Day dessert that's simple to bake in a square pan.

Farmer's breakfast skillet with sliced potatoes, diced ham, green peppers, and eggs topped with melted cheddar. A hearty one-pan breakfast cooked low and slow, then cut into wedges.

Sour cream coffee cake with cinnamon-pecan ribbon: a tender bundt cake with a hidden middle layer of cinnamon-sugar-nut crunch. The brunch table classic that tastes even better the next day.

Zucchini quiche layered with mozzarella and Muenster, browned onions, and herbs in a flaky pie crust. A garden-fresh brunch dish that bakes in under 20 minutes.

A rich, tender bread machine egg bread, soft and golden from three eggs, butter, and milk. Just add everything to the machine and press start for a hands-off, challah-like loaf, great for toast or sandwiches.

Dutch oven raspberry cobbler with yellow cake mix and 7UP: a four-ingredient campfire dessert with bubbling raspberry filling and golden cake topping. Easy and crowd-pleasing.

French country apple pie with a ground almond frangipane filling topped with sliced Granny Smith apples. Toasted almonds and almond extract create a rich, nutty custard base.

French-style stuffed eggs with ham, Dijon, and thyme, topped with a broiled breadcrumb crust. A lightened-up deviled egg appetizer with a warm, crispy topping perfect for Easter brunches.

Zucchini bread with grated zucchini, cinnamon, and vanilla that makes two moist loaves. Simple, freezer-friendly, and loaded with warm spice.

Friendship starter orange cupcakes with raisins, pecans, and a warm orange-sugar glaze dip. Sourdough-style tanginess meets bright citrus in a tender, studded crumb.