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.
These lemon treats are a mix between a muffin and a cupcake. Top them with a smidgen of melted butter and a sprinkling of sugar.
Peanut butter-lovers unite! Use any jam (or jelly) of your choice to add a flavorful filling for these fun muffins.
Want a decadent breakfast for Pancake Tuesday? Let the batter rest for a half an hour, stir in chocolate chips, then top a golden stack of pancakes with caramelized bananas.
Shrove Tuesday, also known as Pancake Day is this Tuesday, March 4. Even if this is not an occasion you observe, pancakes are good any time right?
The coconut filling is the real star in these breakfast rolls. To take this recipe to the next level add an extra glaze on top, and sprinkle with flaked coconut.
Use leftover baked potatoes to make spicy and crispy Southwest O'Brien Potatoes.
Broiled eggs and veggies work well for breakfast or lunch. Make a small portion for one or two, or break out the big cast iron for Sunday brunch.
Jazz up a winter weekend with these buttermilk waffles, or break all the rules and serve them for dinner.
St. Lucia Day is celebrated Dec. 13 in Sweden and across Scandinavian communities in the United States. These saffron buns play a big part in the annual family holiday tradition.
Christmas flavors may be in full swing, but it doesn't have to be the end for pumpkin. Put lingering cans of pumpkin puree to good use with this waffle recipe.
Do you love the pumpkin flavors of the season? Then try this delectable and easy pumpkin cream cheese spread.
These scones can be made in the food processor, and come out moist and sturdy. Use the dough as a template and add your choice of dried fruit and spices.
What's better on a chilly fall morning than pumpkin pancakes? Butter pecan syrup, and maybe even a side of bacon, turns breakfast into a special meal.
Adapted from 'The Southern Vegetarian Cookbook,' this red eye gravy gets its umami-rich, sausage-like flavor and texture from mushrooms, herbs and spices. Paired with easy-to-make drop biscuits, it creates an iconic Southern breakfast.