Red Bell Pepper and Mozzarella Frittata by Annie Leon

One of my newest favorite dishes is the frittata. Its simple, fluffy texture, the layers of flavor, the savory, hearty wedges are a perfect make-ahead for a brunch,an ideal meal for Lent, or just a easy, breezy dinner to entertain with. Paired with some fresh, plump strawberries, cold orange juice, lightly toasted English muffins -…

Popovers from a 1931 Stove Cook Book by Mary Winborn

Delicious popovers. I add chives to it, a la Jay's Marine Grill, which was a great seafood place in Dallas and closed in the late 50's, I think. They used to pass these out prior to and during dinner.

Basic Pannekoeken by Larry Schneider

This type of Pancake is everywhere in Amsterdam and used for Breakfast or Lunch, with a huge variety of things that can be used for toppings.

Brunch Bake by David St. John

Brunch Cups by Debbieb

Great brunch or anytime appetizer recipe

Dad's crepes by Deb Theisen

Mini Quiche by Chef Smith

Most people believe that the quiche originates from France, and it is fair to say that in its traditional form, attributing origin to the French is quite correct. However, prior to French chefs concocting quiche, German chefs made an egg custard pie called kuchen, meaning cake. The German dish was baked in brioche dough, instead of…