Rösti is a perfectly browned, buttery potato pancake of epic proportions made with sweet, waxy Yukon Golds.
Make an easy and fun breakfast to grab on the go with these egg cups. Use frozen sweet potato tator tots as the "crust" for your egg cups.
Popovers make a savory sidekick for soup. You can also serve them with butter and jam for breakfast or make mini melted sandwiches out of them for lunch.
Almond milk, sweet cherries, and cocoa powder disguise three cups of spinach in this kid-friendly green smoothie.
Lentils cooked with an international mix of spices and aromatics and topped with poached eggs make a satisfying vegetarian lunch, light supper or, a robust breakfast.
Cranberry and orange are the perfect Christmas combination. Bake this bread for a special Christmas morning treat, or to have on hand for extra holiday guests.
With a mason jar and a generous scoop of mashed potatoes, you can make this delicious coddled egg treat in just 15 minutes.
These maple apple biscuits aren't overly sweet, so they work well for breakfast and pair nicely with either apple butter or maple butter.
Butternut squash adds a delicious seasonal flavor to waffles. Serve them for a weekend breakfast as a special treat.
Treat yourself on Saturday morning with a steaming stack of pancakes with all the delicious flavors of banana bread.
Convents and monasteries in 19th-century Portugal used large quantities of egg whites for starching nuns’ habits and monks’ cassocks and the leftover egg yolks were turned into cakes and pastries, such as Lisbon's world famous pastéis de natas.
Russian blueberry pancakes made with kefir add a tangy taste to the batter similar to buttermilk pancakes.
It's apricot season, and even though the small, juicy fruits are delicious eaten on their own, this recipe tops them with a mix of tangy Greek yogurt, crunchy granola, and sweet honey for a delightful snack.
Apple oatmeal muffins made with nonfat yogurt and whole wheat flour are breakfast treats as well as a quick pick-me-up snack.
Whether you're trying to get more veggies into your little one's diet, or you're surprising Mom on a special occasion, these zucchini muffins will bring a smile to faces of all ages.
Made with coconut oil, grated coconut, and dusted with cinnamon sugar, these scones are just the right amount of sweet.
Easter morning calls for a special spread, but no one wants to be up early cracking eggs. Make this casserole the night before and simplify breakfast or brunch.
Smoothies are a fantastic way to use yogurt, especially if you can get a deal at the store with a coupon. Blended apples, vanilla yogurt, and a dash of sugar might just fool the kids into thinking they're having dessert for breakfast!
Quiche may sound fancy, but is simple to make, can be served almost any time of the day, and reheats well. Use broccoli, mushrooms, and kale in this quiche, or substitute your favorite greens.
Smoothies might just be the most convenient breakfast. A big glass of blended fruits and veggies will kick-start your day, and the combinations are limitless.
Kaya is a curd-like coconut jam often served as a toasted sandwich for breakfast. Adapting a Martha Stewart recipe for lemon curd brings a taste of Singapore home.
Chevre – mild goat cheese – and lemon juice give this cheesecake a tangy flavor note. The hazelnut adds a rich, nutty crunch, and the fruit compote a lively tart finish.
This quick and easy dairy-free smoothie is a great way to start a super-powered day.
Sweeten up your day with these gooey apricot bars on a delicious shortbread crust.