Little nutmeg-scented mini muffins are rolled in cinnamon sugar to make a treat that tastes like a donut and is fast to whip up.
Pumpkin Apple Streusel Muffins
What better way to celebrate fall than with delicious muffins that combine the wonderful texture of apples with the warm taste of pumpkin. A simple streusel topping gives them a little something extra.
Eggs Benedict Casserole
Enjoy eggs Benedict in casserole form with this super easy overnight recipe.
Chef John's Monte Cristo Benedict
Imagine the best French toast you've ever had, combined with the best ham and cheese sandwich you've ever had, topped with perfectly poached eggs. You don't need any Hollandaise because the poached egg yolks are the sauce.
Parmalet (Crisp Parmesan Omelet)
I was attempting to achieve a crispy, inside-out Parmesan omelet — and it worked! The caramelized cheese formed a thin but protective layer and, since the eggs had never directly touched the pan, they were moist and tender. This will also work whether you use one or three eggs, depending on the texture you're going for. Using a single egg is kind of a cool trick, since the cheese layer is almost as thick, and you can really appreciate the crispness even more.
Cinnamon Roll Pancakes
A cinnamon-brown sugar filling is swirled over a pancake and topped with icing in this clever cinnamon roll pancake recipe the kids will love.
Bacon-Stuffed Cinnamon Roll Bites
Turn ordinary refrigerated cinnamon rolls into adorable minis with the sweet-smoky-salty taste of bacon in every bite. More proof that bacon makes everything better.
Cinnamon Belgian Waffles
I tried several Belgian waffle recipes after getting my waffle iron. In the end, I combined my favorite with my husband's favorite to come up with this recipe.
Savory Bacon Scones
I've been trying a variety of scones lately at the local cafes but they're usually sweet. I decided to develop a recipe for a savory scone that I think fits the bill nicely. This version makes eight small (2 1/2-inch in diameter) hemispheres with a bacon center in each. The recipe as written requires that you cool the bacon grease so it's helpful to cook and cut the bacon the day before and finish the scones the next day. I like to minimize the kitchen mess so I've optimized the dough-related work to be in the bowl rather than on the countertop.