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All About "breakfasts" and "baking"

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Eye-Opening Brunch Recipes

Whip up a big weekend brunch at home with these recipes for classic sweet and savory dishes like quiche, pancakes, waffles, eggs, and muffins.

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Ham and Cheese Scones

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These savory scones make hearty snacks for midday or even a breakfast on the run.

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Chocolate-Covered Strawberry Toaster Tarts

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Kids love toaster tarts and grown-ups love chocolate-covered strawberries. Combine both for chocolate-covered strawberry toaster tarts and you have a breakfast that everyone will love. Get Anne Coleman's great recipe here.

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Apple Cheese Danish

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These Apple Cheese Danishes use store-bought puff-pastry for a delicious and easy Pastry Recipe. Get Alison Needham's full recipe here.

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Bacon and Leek Quiche

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Quiche is perfectly portable, perfectly make-ahead and perfectly delicious. Serve it for breakfast, lunch or even dinner. Bring it to a pot luck or as give as a hostess gift--who wouldn't love a slice of cheesy goodness?

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Chocolate Zucchini Cupcakes

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They taste just like chocolate cupcakes! Like good chocolate cupcakes, even! They're super-chocolatey and almost obscenely moist -- like the cake mix with the pudding in it, in a good way. Plus, it's a great way to use up a glut of squash -- and the green flecked against the rich, reddish brown of the cake frankly delights me. This recipe is kind of a cross between a Heidi Swanson cupcake recipe and a Bon Appetit cake recipe, with a few deviations, as is my way. Feel free to omit the spices, although I love the flavor combination -- just don't cut back on the vanilla or the salt, which the cake really needs in its successful fight against blandness.

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Oven-Baked French Toast

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Here's an easy-to-make breakfast recipe for lazy weekend mornings.

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Leftovers That Don't Taste Like Leftovers

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Recipes to make your family look forward to leftovers.

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Roasted Ratatouille with Eggs & Cheese

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Served with plenty of crusty bread and a green salad, this is a perfect dish for brunch or a light supper. Roasting is an excellent technique for ratatouille because the vegetables retain a distinct texture, yet the flavors meld.

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