3,879 egg recipes

Looking for something quick to make in the mornings? This simple and tasty recipe will have people awake and ready to dig in!

Soft and chewy Bisquick Oatmeal Raisin Cookies made with rolled oats, raisins, and a hint of vanilla. Easy recipe, ready in under 30 minutes.

Rubber stamp gingerbread cookies bake up firm enough to hold cutter shapes and decorate, with a pinch of cayenne hiding behind the molasses, ginger, and cloves for unexpected warmth.

Peanut butter and chocolate make these cookies taste amazingly delicious. Buttery and flakey, and they are ideal cookies for holidays, pot-locks or any occasions.

You can eat cookies any time of the day.They are very easy to make.

Silky and rich. This mascarpone ice cream is absolutely delicious, it's so easy to be addicted.

Pumpkin puff pancakes are tiny silver-dollar pancakes built on Bisquick, canned pumpkin, eggs, and warm spices. Light, puffy, and ideal for fall brunch or holiday breakfast trays.

These parmesan and olive oil crackers are so delicious and packed with goodness. Make sure to bake enough, because everyone can't get the hands off these yummy crackers.

These chocolate raspberry macarons are filled with raspberry jam.

Applesauce bran muffins built on All-Bran cereal and unsweetened applesauce for a fiber-rich, lightly sweet breakfast bake. A simple one-bowl batter that comes together in 20 minutes.

Spiced pumpkin muffins built on Bisquick with cinnamon, ginger, and optional chopped apricots. A shortcut weeknight muffin ready in 30 minutes flat.

Classic Viennese Christmas cookie. Soft and buttery with a dusting of snowy sugar.

Why not try a new type of muffin with this simple recipe that's quick and easy to follow.

Six-ingredient pumpkin bundt cake from yellow cake mix, eggs, oil, pumpkin puree, pumpkin pie spice, and nuts. The shortcut autumn bake for potlucks and last-minute hospitality.

Applesauce oat bran muffins with egg whites instead of whole eggs for a lower-cholesterol breakfast bake. High-fiber, lightly sweetened with brown sugar, and ready in 40 minutes.

I loved these brownies! Not too sweet, not super rich, just the right balance, and satisfy my craving without making me feeling guilty afterwards.They are more cake like with a very tender crumb, a bit on the dry side, excellent with a glass of milk. I used whole wheat flour and sprinkled chopped hazelnuts on top. Definitely a keeper!