Recipes with eggs
17,021 recipes
Five Minute Quick Brunch
No one said you can't have brunch, so try this scrumptious dish made with eggs and slices of turkey and turkey bacon.
Betty's Cheesecake
Betty's cheesecake is a light lemon-spiked classic with whipped egg whites folded in for souffle-like texture and a graham cracker crust. Top with cherries or fresh fruit.
Frozen Pumpkin Mousse
Frozen pumpkin mousse: a make-ahead Thanksgiving dessert with Italian meringue, spiced pumpkin, rum, and whipped cream. Chilled in a soufflé dish and served with gingersnaps.
Orange Filling
Orange cake filling made with fresh orange juice, lemon juice, and orange zest cooked over a double boiler. Bright, citrusy, and thick enough to hold between layers.
Tex-Mex Quiche
Tex-Mex quiche with two filling options: spicy pepper jack or loaded sausage with cheddar and green chilies. Topped with fresh avocado and tomato wedges.
Quick Coconut-Pecan Upside-Down Cake
Coconut pecan upside-down cake with chocolate chips, dark brown sugar, and a tender vanilla butter cake. Like a German chocolate cake meets a skillet dessert.
Lemon Meringue Angel Food Cake
Lemon meringue pie reimagined as a cake: a cloud-light, lemon-scented angel food cake split and filled with tangy homemade lemon curd, then swathed in glossy Italian meringue frosting. Airy, bright, and showy.
Date-Butterscotch Brownies
Chewy butterscotch brownies loaded with chopped dates and walnuts. One bowl, one pan, and 25 minutes in the oven for a batch of 16 irresistible squares.
Salmon Creole
Salmon Creole casserole: canned salmon, tomatoes, onion, green pepper and chili powder simmered together, then baked under buttery breadcrumbs and melted cheese. Pantry-friendly Louisiana comfort food.
Decadent Pasta Primavera
Decadent pasta primavera with fettuccine in a rich butter cream sauce blushed pink by tomato, thickened with egg yolks, and tossed with seasonal vegetables. A classic restaurant-style pasta from the 80s.
Cocoa Apple Cake
A moist tube cake where grated apples meet cocoa, cinnamon, allspice, and chocolate chips. Baked low and slow for a dense, spiced crumb that's part apple cake, part chocolate cake, and entirely irresistible.
Coconut Butterscotch Brownies
Chewy butterscotch brownies (blondies) made with dark brown sugar, butter, pecans, and shredded coconut. No chocolate needed. Rich, caramel-scented, and baked in one pan. Makes 18 squares.
Blueberry-And-Walnut Pie
From-scratch blueberry pie with toasted walnuts in the filling, a buttery sweet pastry crust, and a cinnamon-walnut crumb topping. Lemon zest brightens every bite of this three-component pie that's worth the extra effort.
Honey Drop Cookies
Old-fashioned honey drop cookies with cinnamon, cloves, and raisins. No refined sugar at all. Soft, chewy, and warmly spiced with a caramel-like sweetness.
Peach Breakfast Cake
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.
Chocolate Nut Cake
No-bake chocolate nut cake layered with graham crackers. A creamy cocoa filling with cashews or almonds sets firm in the fridge. No oven needed.
No one said you can't have brunch, so try this scrumptious dish made with eggs and slices of turkey and turkey bacon.
Betty's cheesecake is a light lemon-spiked classic with whipped egg whites folded in for souffle-like texture and a graham cracker crust. Top with cherries or fresh fruit.
Frozen pumpkin mousse: a make-ahead Thanksgiving dessert with Italian meringue, spiced pumpkin, rum, and whipped cream. Chilled in a soufflé dish and served with gingersnaps.
Orange cake filling made with fresh orange juice, lemon juice, and orange zest cooked over a double boiler. Bright, citrusy, and thick enough to hold between layers.
Tex-Mex quiche with two filling options: spicy pepper jack or loaded sausage with cheddar and green chilies. Topped with fresh avocado and tomato wedges.
Coconut pecan upside-down cake with chocolate chips, dark brown sugar, and a tender vanilla butter cake. Like a German chocolate cake meets a skillet dessert.
Lemon meringue pie reimagined as a cake: a cloud-light, lemon-scented angel food cake split and filled with tangy homemade lemon curd, then swathed in glossy Italian meringue frosting. Airy, bright, and showy.
Chewy butterscotch brownies loaded with chopped dates and walnuts. One bowl, one pan, and 25 minutes in the oven for a batch of 16 irresistible squares.
Salmon Creole casserole: canned salmon, tomatoes, onion, green pepper and chili powder simmered together, then baked under buttery breadcrumbs and melted cheese. Pantry-friendly Louisiana comfort food.
Decadent pasta primavera with fettuccine in a rich butter cream sauce blushed pink by tomato, thickened with egg yolks, and tossed with seasonal vegetables. A classic restaurant-style pasta from the 80s.
A moist tube cake where grated apples meet cocoa, cinnamon, allspice, and chocolate chips. Baked low and slow for a dense, spiced crumb that's part apple cake, part chocolate cake, and entirely irresistible.
Chewy butterscotch brownies (blondies) made with dark brown sugar, butter, pecans, and shredded coconut. No chocolate needed. Rich, caramel-scented, and baked in one pan. Makes 18 squares.
From-scratch blueberry pie with toasted walnuts in the filling, a buttery sweet pastry crust, and a cinnamon-walnut crumb topping. Lemon zest brightens every bite of this three-component pie that's worth the extra effort.
Old-fashioned honey drop cookies with cinnamon, cloves, and raisins. No refined sugar at all. Soft, chewy, and warmly spiced with a caramel-like sweetness.
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.
No-bake chocolate nut cake layered with graham crackers. A creamy cocoa filling with cashews or almonds sets firm in the fridge. No oven needed.
