This sausage, pepper and mushroom frittata -- quick and easy to make -- takes inspiration from one of New England's favorite Italian-American sandwiches. It's a great combination that makes a filling main course.
For breakfast, brunch, or a quick and easy weeknight supper, try a frittata. It's an Italian omelet that accommodates any leftover vegetables and herbs you have. This combination of broccoli with basil and parsley is one of our favorites.
Serve this asparagus, mushroom and goat cheese breakfast casserole for brunch, or for dinner, or for a party. And if you don't have asparagus, use any vegetables in your market.
All you need are a couple of mushy bananas to make these sugar crusty banana muffins. Vanilla and cinnamon add a taste of the tropics. Great for breakfast or a brunch buffet.
Oven-baked matzoh brei will liberate your from messy stove-top cooking, and you'll be making this baked egg and matzoh dish all year long. Caramelized onions add sweetness, or omit them for a more traditional egg breakfast.
Turn breakfast into a fiesta with these smashed avocado, egg and spinach quesadillas. Shake in a little bit of hot sauce, or a lot!
With just a cup of leftover mashed potatoes, you can make a brand new broccoli and cheddar quiche. A perfect way to use your Thanksgiving leftovers.