2,267 egg recipes

These quick and easy salmon patties are the perfect starter dish for any dinner party. With just a few ingredients, these golden brown and crispy patties are sure to impress.

Tangy sourdough pancakes using active starter and buttermilk mix for complex flavor in just 20 minutes. Add fresh berries to the batter for bursts of sweetness in every bite.

A golden, veggie-packed frittata with tender brussels sprouts, earthy kale, sauteed mushrooms, and melty Swiss cheese. This quick vegetarian breakfast or brunch comes together in 30 minutes with just one skillet.

Fried Mexican ice cream coats frozen ice cream balls in cinnamon-sugar cornflake crumbs, then flash-fries for a crunchy hot shell over cold creamy center. Restaurant-style dessert at home.

Sausage omelet made with Italian sausage, butter, and peanut oil for golden, creamy eggs that fold over savory filling. Ready in 15 minutes for a quick breakfast.

A favorite has to be the buttermilk biscuits, they are so light and fluffy, they just melt in your mouth. They were made fresh daily in every store. Now due to the popular demand of these biscuits, they come frozen.

German spaetzle with goat cheese and fresh parsley for tangy richness. Traditional egg noodles pressed through a spaetzle maker and sautéed in butter.

Gluten-free rice flour pancakes with creamy yogurt and a touch of cornstarch. Silver-dollar size, golden-edged, and tangier than wheat pancakes for a lighter breakfast option.

No need for a double boiler with this quick and easy recipe. Its delicious lemony burst is wonderful on scones, English muffins and just about anything you want to give a little zing to.

Bisquick buttermilk biscuits with a splash of soda water for an extra-tall rise and tender, fluffy crumb. The classic shortcut biscuit recipe that bakes up in 30 minutes with bakery-style results.

Sourdough pancakes made with active starter, baking soda, an egg and evaporated milk. Tangy, light, and lacy-edged. A great way to use up sourdough discard for breakfast.

Coconut macaroons with crisp golden edges and a soft, chewy middle, made from just egg whites, sugar, and desiccated coconut, with a hint of almond. Naturally gluten-free and quick to bake.

Breakfast omelette done the French way, soft folded eggs cooked in butter and topped with a fresh tomato, jalapeno, cilantro, and lime salsa. A quick, light, vegetarian breakfast with bright Mexican-inspired flavor.

Instead of a rich butter cookies, make some macaroon made of egg whites, coconut, pecans and chocolate. They are so chocolaty and delicious, a little bit crunchy at the inside and slightly chewy on the outside. Perfect sweet treats at holidays.

I don't know how Carol came up with her meatloaf recipe but I want to thank her for it! It not only is incredibly delicious but is also soooo easy to make too...

The perfect make-ahead breakfast, it keeps well in the fridge for 4-5 days. The subtle flavor of lemon works beautifully with both leeks and tangy goat cheese.