1,424 nest egg recipes

Cinnamon oatmeal muffins made with egg whites, skim milk, and brown sugar with a hint of orange zest. Light and tender with optional chopped apple pieces.

Saffron-kissed almond biscotti with bright lemon zest and a glossy egg-white glaze. Twice-baked until dry and crisp, these Italian cookies actually improve after a few days in a paper bag.

Lemon poppy seed cookies with fresh lemon zest, ground coriander, and lemon extract baked low and slow at 300F. Tender, citrusy drop cookies with a subtle crunch from poppy seeds.

Orange almond cookies with chopped almonds and orange zest in the dough, a thumbprint center filled with a whole blanched almond, and an egg wash for golden shine.

Cinnamon apple noodle kugel with sautéed Golden Delicious apples, pecans, raisins, and whipped egg whites. A light, airy take on the classic Jewish noodle casserole.

Light orange sponge cake rolled with orange marmalade filling, dusted with confectioners sugar. No butter or oil, just eggs, cake flour, and orange zest.

Fig breakfast waffles made with dried California figs folded into a fluffy cake flour batter with whipped egg whites and lemon zest. Served with fig maple syrup.

Frozen lemon torte with a cookie crumb crust, a tangy lemon mousse filling, and a bright raspberry sauce. A no-bake dessert that slices cleanly straight from the freezer.

Munich cheesecake with a shortcrust base, vanilla bean cream cheese filling, poppy seed-raisin layer, and brown sugar streusel topping broiled until crisp.

Italian blueberry gelato made with a real egg yolk custard, pureed fresh blueberries, lemon zest, and whipped cream folded in before churning.

Greek honey cake (revani) with walnuts, cinnamon, and orange zest, cut into diamonds and drenched in a warm honey-lemon syrup. A sticky, fragrant Mediterranean dessert soaked until every bite drips.

Light, airy no-bake cheesecake made with blended cottage cheese, gelatin, and bright lemon, crowned with tangy lemon curd topping for a refreshing make-ahead dessert.

Citrus poppy seed cake with orange and lemon zest topped with vanilla cream cheese icing. Made from a homemade cake mix that stores for months.

Peach breakfast cake bakes fresh peaches into an almond-and-orange butter cake, then crowns them with a sour cream topping that sets like custard. Dusted with cinnamon sugar and served warm or cool. A brunch-ready coffee cake.

Lemon pudding cake bakes into two layers in one cup: a fluffy lemon sponge on top, silky lemon curd underneath. Made for two in custard cups with a water bath.

Kiwi muffins folded with fresh chopped kiwi, lemon zest, and crunchy walnuts. Moist, fruity, and bakery-style with a bright tropical twist on the classic breakfast muffin.