Egg Recipes

Zucchini Parmesan casserole with sour cream, egg, paprika, and buttered bread crumbs baked until golden. A creamy, cheesy side dish for summer squash season.

Santa Fe eggs blend eggs, green chiles, milk and sharp cheddar into a puffy, crustless baked casserole with gentle Southwestern heat. A wheat-free breakfast bake you make right in the blender.

Sturdy gingerbread house dough made with shortening, dark corn syrup, and warming spices. Holds its shape for construction. The classic holiday project base.

Nana Keele's carrot cake with crushed pineapple, cinnamon, and nuts, topped with a hot buttermilk syrup that soaks right into the warm cake. A family heirloom recipe.

Emma Lynn's pound cake with heavy cream, six eggs, and cake flour baked in a tube pan. No leavening needed. A classic Southern-style pound cake with a tight, buttery crumb.

Cocoa bars with a buttery shortbread base and a fudgy cocoa-almond topping baked on top. Two-step build in one pan, sliced into 24 squares while warm.

Simple Irish soda-style bread with butter, raisins, and no yeast. Creamed butter and sugar give it a tender, cake-like crumb. Just mix and bake.

Three cheese polenta pie with a crisp baked polenta crust filled with creamy ricotta, mozzarella, and Parmesan. A vegetarian Italian-inspired savory pie perfect for brunch or a light main dish.

Slow cooker chili-cheese meatloaf made with ground beef, cheese crackers, and chili sauce. A hands-off crockpot meatloaf that cooks tender in 6 to 8 hours on low.

Spiced drop cookies loaded with raisins, candied fruit, dates, and walnuts, topped with a vanilla icing. A fruitcake-style cookie perfect for holiday gift giving.

Quick mix cookie bars use refrigerated cookie dough as the crust and topping with a creamy tofu-egg filling in between. Five ingredients, one pan, and minimal effort.

Teddy bear shaped oatmeal cookies decorated with icing faces and candy noses. A fun baking project kids love, made with brown sugar, oats, and real butter.

Fresh peach pie with a creamy cream cheese and sour cream custard filling, sprinkled with cinnamon. A Southern summer pie that elevates ripe peaches with a tangy cheesecake-style base.

Kentucky Derby-style chocolate walnut bourbon pie with a deep molasses backbone. The Run for the Roses pie has 3 tablespoons of bourbon, two cups of walnuts, and chocolate chips in a sweet syrup base.

Old-fashioned oatmeal pie with cinnamon and cloves in dark corn syrup filling. Quick oats form a chewy, nutty crust on top as it bakes for 1 hour.

Georgia Sally Lunn, a Southern quick bread made with cake flour, shortening, and eggs. Bakes in a shallow pan and served hot in buttered squares.