No one will be sleeping in when they get a fragrant whiff of this easy to make breakfast of Oven-Baked French Toast.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
Upgrade the classic American breakfast from basic to impressive in a few simple steps.
Author: Martha Stewart
These are so easy and quick, you can bake them on a whim -- whenever you have a craving but not a lot of time. Orange zest and buttermilk give this recipe extra-special tang.
Author: Martha Stewart
If you're a fan the juicy flavor of roasted tomatoes, this easy brunch dish is for you.
Author: Martha Stewart
You can make this no-knead herbed garlic bread a day in advance, but the pillowy loaves are even better warm from the oven. For an illustrated how-to on the process, see our step-by-step photos.
Author: Martha Stewart
The recipe for these extra-large biscuits comes from Virginia Willis, the author of "Secrets of the Southern Table." A phrase her grandfather once used, the name indicates that it's a biscuit as big as...
Author: Martha Stewart
A cross between pie and a fruit crisp, this dramatic dessert is made with just six common ingredients.
Author: Martha Stewart
The secret to light, fluffy scrambled eggs is to move them constantly so that they don't take on any color. If desired, you can also add in milk or heavy cream for a delicious breakfast. This recipe is...
Author: Martha Stewart
A cup of quick-cooking oats makes these moist muffins even more substantial. A touch of spicy cinnamon in the batter pairs nicely with the sweet, juicy blueberries.
Author: Martha Stewart
For this big-batch drink, mix everything but the vodka together ahead of time and allow the flavors to mingle. Let guests customize their Bloody Marys with black pepper and skewers with caperberries, okra,...
Author: Martha Stewart
This recipe for a delightful breakfast treat is perfect for the entire family and is courtesy of viewer Terry Coulter of Virginia. Terry also recommends serving this recipe as a dessert, simply by doubling...
Author: Martha Stewart
Put flatbread on the grill while cooking other meats and veggies.
Author: Martha Stewart
Author: Martha Stewart
These paper-thin crepes can be filled with just about anything. For this rendition, a handful of blueberries is blended into a velvety mixture that's spooned into golden, delicate pancakes.
Author: Martha Stewart
A New England staple, this wholesome bread uses three different kinds of flour and is baked in a can. Martha made this recipe on episode 706 of Martha Bakes.
Author: Martha Stewart
This simple white cracker recipe will be your new snacktime staple. You'll have to discard any scraps, since this dough can't be rolled again.
Author: Martha Stewart
Cafe au lait and a croissant or buttered toast is a simple, scrumptious breakfast.
Author: Martha Stewart
Fresh zucchini and ripe banana add moisture to these muffins, ensuring they are soft and tender but low in fat.
Author: Martha Stewart
These scones get their light, flaky texture from the butter that is layered into the dough.
Author: Martha Stewart
Serving rosemary bread with rosemary-flecked olive oil rather than butter is a nod to the Mediterranean diet, in which olive oil is the primary fat.
Author: Martha Stewart
You can serve this cake warm with a dollop of applesauce or lightly sweetened sour cream.
Author: Martha Stewart
These decadent doughnuts from chef Joanne Chang's "Flour" cookbook quickly sell out every time she makes them at her Boston-based Flour Bakery + Cafe.
Author: Martha Stewart
This pancake is also delicious without the berries, which can be served alongside instead.This recipe is one of our Better Basics: 10 New Takes on Family Favorites, see the others.
Author: Martha Stewart
This baked riff on ratatouille may look sophisticated, but it's surprisingly simple. Serve it for brunch or at dinner parties -- and save leftovers to eat straight out of the dish by the forkful.
Author: Martha Stewart
Tender and lightly sweet, cream scones are just right for breakfast or tea. They are delicious with strawberry preserves and cloud-like dollops of softly whipped cream.
Author: Martha Stewart
These moist and flavorful coffee cake muffins can be enjoyed any day of the week.
Author: Martha Stewart
Can't decide between a quiche Lorraine or Florentine for your next brunch? Add bacon and spinach to the basic filling for the best of both worlds.
Author: Martha Stewart
These healthy morning glory muffins are surprisingly moist, even though they're low in fat, thanks to nutritious, flavorful add-ins like banana, carrots, oats, and raisins.
Author: Martha Stewart
Our take on the British classic calls for a touch of brown sugar and a combination of whole-wheat and all-purpose flour, creating lightly sweet cookies with the perfect crunchy-tender texture. They make...
Author: Martha Stewart
Something like a cross between an omelet casserole and bread pudding, strata is perfect for serving a crowd at breakfast or brunch as it can be made ahead of time.
Author: Martha Stewart
Classic corn muffins flecked with spicy jalapeno are a perfect complement to New Orleans-Style Shrimp and Rice.
Author: Martha Stewart
Serve these raspberry scones at breakfast or with tea for an afternoon snack.
Author: Martha Stewart
This foolproof dough recipe can be used to make a delicious homemade pizza on the grill or in the oven. Try the following topping variations: Grilled Asparagus and Ricotta; Fontina, Fennel, and Onion;...
Author: Martha Stewart
Combine breakfast favorites oatmeal and pancakes for the perfect start to your day. Rolled oats give these pancakes a hearty, nutty flavor. Serve your oatmeal pancakes with butter and maple syrup or powdered...
Author: Martha Stewart
Cooking the salmon at a low heat makes for tender meat and a vibrant hue. Set off the fish's decadence with a little basil and a burst of tangy-sweet tomatoes.
Author: Martha Stewart
Try a savory approach to your morning oatmeal with the addition of a soft-cooked egg and shredded cheddar cheese.
Author: Martha Stewart
Breakfast for one? In these individual quiches, broccoli gives the creamy cheddar and egg a nice crunch; eliminating the crust cuts down on baking time.
Author: Martha Stewart
This deceptively simple loaf is inspired by the Portuguese bread known as pao de milho or broa. Sprinkling the top of the bread with water just before baking creates steam and ensures a crisp, toothsome...
Author: Martha Stewart
Buttermilk gives this cheesy quick bread a subtle tang and keeps it nice and moist. Serve with plenty of butter. Martha made this recipe on "Martha Bakes" episode 713.
Author: Martha Stewart
Somewhat sweet and a bit savory, kugels can be served as side dish or a breakfast treat.
Author: Martha Stewart
The batter for this coffee cake recipe is much like that for a biscuit; chilled butter is cut in rather than creamed, which produces an uber-tender crumb. This recipe was developed by Emily Donahue for...
Author: Martha Stewart
Overworking the dough will make the scones tough, so handle it as little as possible. The dough should come together into a rough mound and should feel slightly sticky.
Author: Martha Stewart
This condiment is a blend of tomatoes and spices; make a jar and keep it in your refrigerator to add flavor to all of your sandwiches.
Author: Martha Stewart
Spoon bread, a classic Southern side dish, is actually more like a pudding than a bread. It's so soft, it can be served -- and eaten -- with a spoon.
Author: Martha Stewart
These banana muffins are moist and delicious and take only a half hour to bake in the oven-making them ideal for breakfast.
Author: Martha Stewart
This family-friendly brunch dish is basically a crustless quiche; serve it hot, cold, or at room temperature.
Author: Martha Stewart
Cornflakes in the coating means "fried" chicken turns extra-crisp-and stays that way for hours after cooking. Serve with Buttermilk Oat Waffles for an extra-fun chicken dinner.
Author: Martha Stewart