Serve up a tasty smoked salmon frittata as a breakfast or brunch treat. We recommend our version be served hot.
Author: Martha Stewart
Baked nuggets are filled with strawberry jam and rolled in confectioners' sugar. A cellophane bag shows them off and keeps the sugar from getting all over....
Author: Martha Stewart
This popular dish is usually prepared with sunny-side up fried eggs; we made it with scrambled eggs to save time.
Author: Martha Stewart
These savory pastries from the Martha Stewart Living digital magazine for iPad make a showstopping first course or brunch dish. Serve them with salad greens,...
Author: Martha Stewart
For a weekend brunch or a light dinner, serve fried eggs over spears of blanched asparagus and prosciutto; Parmesan is sprinkled on top.
Author: Martha Stewart
This delicious corn and tomato quiche is courtesy of Elisabeth Prueitt.
Author: Martha Stewart
This easy-to-make potato and onion frittata is a delicious addition to any breakfast or brunch menu.
Author: Martha Stewart
Start your morning with this zingy, antioxidant-packed smoothie.
Author: Martha Stewart
This frittata is held sturdy by leeks, ham, and potatoes. It may be served at room temperature in its skillet.
Author: Martha Stewart
This dish is fun to make and to eat; kids can help cut out the bread and crack the eggs.
Author: Martha Stewart
Lemon juice and zest brighten these rich, dense buttermilk donuts. They're dipped in a lemon glaze and sprinkled with more zest before serving.
Author: Martha Stewart
Make Neil Kleinberg's French-style, three-fold omelet -- a fluffier version of the American classic -- with favorite fillings such as cheese, bacon, and...
Author: Martha Stewart
For extra heat, replace one can or all of the mild Ro-Tel with the original variety. This dish pairs well with black beans.
Author: Martha Stewart
Make holidays weekends even more decadent with these breakfast treats. The recipe can also be used to make coffee cake; bake it in an 8-inch springform...
Author: Martha Stewart
When winter hangs on past its welcome, the only solution is to bake it away. This homey spiced coffee cake is good for dessert and even better at breakfast...
Author: Martha Stewart
Frozen puff pastry can be found in the freezer section of most supermarkets.
Author: Martha Stewart
Firm polenta (or leftover wedges from dinner) can resurface at breakfast. Its nuttiness and slight sweetness complement the eggs and sage.Spooning the...
Author: Martha Stewart
This five-ingredient dinner is quick, easy, and delicious.
Author: Martha Stewart
Make ahead sausage and egg breakfast casserole is a fantatstic way to start a holiday morning! You'll prep this overnight egg casserole the night...
Author: Smells Like Home
Pair wedges with Mediterranean salads or dips such as hummus.
Author: Martha Stewart
See our step-by-step guide to making popovers, and try all of our popover variations: Basic Popovers, Gruyere-Thyme Popovers, Dark Chocolate Popovers,...
Author: Martha Stewart
These quickly fried, cakey confections boast a molten center of liquid caramel. The filling is made by stuffing the dough with store-bought candies.
Author: Martha Stewart
Transform tonight's leftover rice into tomorrow's breakfast by simmering it with milk, Medjool dates, and cinnamon.
Author: Martha Stewart
Author: Martha Stewart
Keep the cooked pancakes warm on a wire rack set over a rimmed baking sheet in a 200-degree oven while making the rest.
Author: Martha Stewart
These crackers are very rich, yet still quite light and crispy. They pair well with soup.
Author: Martha Stewart
Fresh, flaky buttermilk biscuits can be yours in 30 minutes.
Author: Martha Stewart
An omelet, especially one with lots of veggies and lean meat, is a satisfying solution for time-strapped nights -- particularly when you're only cooking...
Author: Martha Stewart
The addition of cocoa powder in the darker dough gives this bread its striking two-toned appearance and an earthier, deeper flavor than regular rye. The...
Author: Martha Stewart
Biscuits flecked with grated zest are slightly sweet and definitely delicious. Enjoy them with our Orange Marmalade.
Author: Martha Stewart
This Roasted Potato Hash side dish goes beyond breakfast-you can serve these potatoes with just about anything.
Author: Martha Stewart
See our step-by-step guide to making popovers, and try all of our popover variations: Basic Popovers, Gruyere-Thyme Popovers, Dark Chocolate Popovers,...
Author: Martha Stewart
Whole-wheat flour and wheat germ add a slightly nutty flavor to these healthy muffins. They rely on yogurt and coconut oil instead of butter for their...
Author: Martha Stewart
No kneading or yeast required for this easy loaf! Two types of better-for-you flour -- whole-wheat pastry and spelt -- plus an array of seeds make it super...
Author: Martha Stewart
Relatively lean Canadian bacon is essential to the brunch classic EggsBenedict.
Author: Martha Stewart
If things don't turn out exactly as planned when cooking an omelet, don't fret. Broken omelets make great scrambled eggs.
Author: Martha Stewart
The berry slices in this topping for our Heart Pancakes look a little like hearts, perfectly suiting the Valentine's Day mood.
Author: Martha Stewart
Boiling the garlic first softens its flavor a little bit for bread that the whole family will crave.
Author: Martha Stewart
This classic French dish (oeufs en meurette) is perfect for brunch or an early-winter supper. Recipe and image reprinted with permission from "Tartine...
Author: Martha Stewart
This crowd-pleasing recipe makes use of all the leftover carrots in your crisper.
Author: Martha Stewart
Baking (rather than frying) an egg-in-a-hole means you can make many at once -- perfect for serving a group. An array of toppings lets everyone customize...
Author: Martha Stewart
Unprocessed wheat bran and currants make these muffins high in fiber; they're sweetened with fruit juice and molasses.
Author: Martha Stewart
A sweet, summery strawberry butter or fruity jam accompany these subtly tart, rhubarb-buckwheat scones beautifully. A perfect way to break bread Sunday...
Author: Martha Stewart
Our Jewish-Deli strata features garnishes like capers, red onion, and lemon add freshness to this bagels-and-lox-inspired strata.
Author: Martha Stewart
Author: Martha Stewart
Cooking the meatballs in the tomato sauce saves time and infuses the sauce with flavor. Bonus: There's only one pot to wash!
Author: Martha Stewart