You can make fluffy omelets in less time (and with much less effort) than you may think. This Southwestern-inspired version has a filling of pepper Jack cheese, salsa, and fresh cilantro.
Author: Martha Stewart
Everything is cooked in batches in this one-pan dish that works equally well for breakfast or dinner: the bacon first, followed by the herbed potatoes, garlicky greens, and scrambled eggs.
Author: Martha Stewart
This recipe for giant cheese popovers is from chef Laurent Tourondel's cookbook, "Bistro Laurent Tourondel: New American Bistro Cooking."
Author: Martha Stewart
This caramelized leek quiche is an ideal make-ahead recipe for a brunch or picnic.
Author: Martha Stewart
Vanilla bean adds a delicious fragrance to these Homemade Buttermilk waffles-the perfect addition to any breakfast.
Author: Martha Stewart
This compote is great on its own, or you can serve it with ice cream or even toast.
Author: Martha Stewart
Aharmonious medley of fillings -- thin slices of serrano ham, goat cheese, asparagusspears, and chopped mint -- is folded into a fluffy baked omelet,which will be cut into wedges to serve.
Author: Martha Stewart
Drink up! The fresh ginger in this tropical pineapple smoothie adds a layer of spice that'll give your morning a kick.
Author: Martha Stewart
End brunch on a sweet note by slicing into a loaf of this rich, babka-inspired swirl bread. Enriching the yeasted dough with eggs and milk produces a super tender crumb once baked, but not before becoming...
Author: Greg Lofts
Spread the love and pass around the holiday sweet bread. Cranberries and oranges go perfectly together.
Author: Martha Stewart
Add a Southwestern twist to your morning scrambled eggs with torn corn tortillas; add chile and tomato for flavor as well as lively color.
Author: Martha Stewart
Author: Martha Stewart
This cornbread is baked-and served-in a cast-iron skillet, giving it a crunchy crust.
Author: Martha Stewart
In this nourishing frittata, frozen broccoli is used for convenience and since it is preserved at peak freshness, you'll also get the maximum nutritional benefits in each bite (a win-win!). An eight-inch...
Author: Lauryn Tyrell
Is it French toast or bread pudding? It's both, and it's a delicious brunch dish to make for family and friends.
Author: Martha Stewart
Hot pepper jelly may be a southern staple, but here it lends mild heat and sweetness to this Asian-inspired shrimp-and-noodle dish.
Author: Martha Stewart
You won't believe how easy it is to give French toast a crackly, crunchy caramelized sugar coating. This breakfast or brunch recipe works best with day-old bread. If using fresh bread, reduce the soaking...
Author: Martha Stewart
Cooking for two? These individual souffles made with Parmesan and Gruyere are just the thing for a romantic dinner -- on Valentine's Day or any time of year!
Author: Martha Stewart
These luscious Lemon-Lime Tea Cakes are perfect for an afternoon gathering or a brunch.
Author: Martha Stewart
Closely related to potato pancakes, the potato waffle has one advantage -- it reheats exceptionally well and therefore can be made in advance. Serve with your favorite brunch foods, such as soft-boiled...
Author: Martha Stewart
This delicious angel biscuits recipe is from the November 2001 issue of Martha Stewart Living. These light as air biscuits will go fast, trust us.
Author: Martha Stewart
Give kids their nutrients with a grab-and-go granola bar. Made with oatmeal, wheat germ, seeds, and nuts, ours has the protein, vitamins, and minerals kids need. Raisins and dried apricots lend sweetness...
Author: Martha Stewart
See our step-by-step guide to making popovers, and try all of our popover variations: Basic Popovers, Gruyere-Thyme Popovers, Chive Popovers, Cinnamon Sugar Popovers, Bacon and Black Pepper Popovers, and...
Author: Martha Stewart
Toasting the oatmeal before cooking it gives the cereal a nutty flavor.
Author: Martha Stewart
Grated navel orange zest and ricotta cheese make ordinary pancakes extraordinary.
Author: Martha Stewart
These crispy salmon cakes, flavored with parsley, dill, red onion, and Dijon mustard, make a delicious brunch option atop a green salad.
Author: Martha Stewart
Cranberries make these muffins abit tart; sliced almonds add some crunchand heart-healthy unsaturated fat.
Author: Martha Stewart
Author: Martha Stewart
This classic ham sandwich from France is drizzled with bechamel sauce and topped with fried eggs.
Author: Martha Stewart
Served warm or cold, this comforting dish works for almost any occasion.
Author: Martha Stewart
Make this glaze while the Cinnamon-Bun Bites are baking. Recipe adapted with permission from "Williams-Sonoma Family Meals: Creating Traditions in the Kitchen," copyright 2009 by Maria Helm Sinskey and...
Author: Martha Stewart
They're better tasting and better for you. We've made over the bran muffin using maple syrup for delicate sweetness, plain yogurt for moisture, and two forms of bran (cereal and wheat) for structure and...
Author: Riley Wofford
Heated with lemon and a little sugar, blueberries cook down to an almost jammy topping to mix with blackberries and spoon over whole-wheat pancakes. The breakfast delivers a great dose of fiber.
Author: Martha Stewart
This tasty breakfast sandwich, from Lucinda Scala Quinn's "Mad Hungry" cookbook, is sure to become a new family favorite.
Author: Martha Stewart
These are a perennial favorite at Ina Garten's Barefoot Contessa, a specialty-food market on Long Island, New York. The scones can be cut out ahead of time and stored in the refrigerator, wrapped in plastic,...
Author: Martha Stewart
Serve these savory muffins with a dash of hot sauce for extra kick.
Author: Martha Stewart
Renowned Alabama chef Scott Peacock has a certain way with biscuits, so it was a no-brainer for us to turn to him for another version of his classic recipe. But this is no imitator-here we have an all-butter...
Author: Martha Stewart
Eggs make a great anytime meal. Here, poached eggs sit on a bed of sauteed spinach and nutty quinoa. When using cooked quinoa, this cozy, healthy meal takes just 15 minutes from start to finish.
Author: Martha Stewart
Make this crust for our Herbed Quiche with Blue Cheese. Recipes by Emeril Lagasse, from "Farm to Fork," HarperStudio, New York, 2010, courtesy Martha Stewart Living Omnimedia, Inc.
Author: Martha Stewart
Fresh rosemary perfumes this moist, chewy Italian bread studded with juicy red grapes and plump raisins.
Author: Martha Stewart
Each of these charming tea cakes is baked with a whole cherry inside -- stem, pit, and all. Be sure to warn guests about the pits, or remove the stems and pits before baking.
Author: Martha Stewart
For a hearty winter weekend breakfast, flaky croissants are filled with sweetened cream cheese and thick orange marmalade, then soaked in a cream-based batter laced with Grand Marnier and orange zest.
Author: Martha Stewart
Serve this recipe for cornbread with chili or even ribs. The addition of whole corn kernels makes the texture a little more interesting, but you can leave them out with no problem. Ditto the pickled jalapenos;...
Author: Martha Stewart
This bread is delicious on its own, or spread with creamy ricotta cheese. Try toasting the slices.
Author: Martha Stewart
Creamy peanut butter and frozen mixed berries come together in this smoothie's answer to a classic PB&J.
Author: Martha Stewart
The beauty of this salad -- other than its vibrant colors and delicious taste -- is that the longer you let it sit, the more the flavors develop.
Author: Martha Stewart
This yolkless omelet packed with spinach and low-fat cottage cheese is a healthy start to the day.
Author: Martha Stewart
These are nuttier, tastier, and healthier than prepackaged oatmeal.
Author: Martha Stewart
Fresh lemon and crystallized ginger sparkle up this buttery, dense Bundt cake. A dusting of confectioners' sugar finishes its presentation.
Author: Martha Stewart