Breakfast And Brunch

You will be singing "Oh What A Beautiful Morning" with these dishes

Recipe Index

Feel Free to browse the entire page of recipes or use these links to jump to a specific one.

Breakfast or Brunch Fruit Recipes

Breakfast Fruit Salad

Broiled Grapefruit

Roasted Mango With Vanilla Yogurt

Breakfast or Brunch Entree Recipes

Baked French Toast With Cardamom And Marmalade

Breakfast Strudel

Chanterelle and Fontina Frittata

Cheesy Italian Breakfast Bake 

Cornmeal Pancakes With Maple-Cranberry Butter

Double Cinnamon French Toast With Maple Cinnamon Apples

Four Cheese Frittata With Cherry Tomatoes And Spinach  

 French Toast With Grand Marnier And Warm Berry Compote

French Toast with Maple Apples

Frittata With Ricotta And Roasted Peppers

Leek And Asparagus Frittata  

Leek And Goat Cheese Frittata 

Tom's Award Winning Mediterranean Breakfast Pie

Mushroom-Poblano Frittata

Oatmeal Blueberry Pancakes

Potato, Scallion And Goat Cheese Frittata  

Sausage, Fontina and Bell Pepper Strata

Spinach Frittata (National Award Winner in the Colavita Olive Oil Contest)

Yogurt With Granola, Tropical Fruit And Crystallized Ginger

Zucchini Tomato Frittata

Breakfast or Brunch Baked Goods Recipes

Cherry Orange Sour Cream Muffins

Cranberry Pecan Streusel Muffins

Lemon Lavender Muffins

Makes 6 Servings

3 ruby grapefruit, halved
6 tablespoons brown sugar or honey
6 teaspoons sweetened flaked coconut

Preheat broiler to high. Coat a baking sheet with nonstick spray. Top each grapefruit half with 1 tablespoon brown sugar or honey and 1 teaspoon coconut; place on prepared baking sheet. Broil 3 minutes, or until coconut is toasted. Watch carefully to prevent the coconut from burning.

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Makes 2 Servings

Also great for an appetizer

1 mango
1 tablespoon olive oil
2 tablespoons brown sugar
2 tablespoons vanilla yogurt
1-1/2 tablespoons mint, chiffonade cut (fine strips)

Preheat oven to BROIL. Slice wide sides of unpeeled mango away from pit. Score flesh with knife in 1/2-inch cubes, gently invert to separate cubes. Place scored mango halves, skin-side-down, in shallow casserole or on cookie sheet. Drizzle with olive oil; sprinkle with brown sugar. Add pepper to taste. Roast on upper rack of oven 3-5 min or until lightly brown. Top with yogurt; garnish with mint.

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TOM'S SPINACH FRITTATA (National Colavita Olive Oil Contest
Makes 4 Servings
1/2 cup diced onions
1/2 cup diced red peppers
4 tablespoons Colivita Extra Virgin Olive Oil 
1 10 ounce package frozen spinach thawed
1 cup pitted Italian olives
1 tablespoon prepared horseradish
8 large eggs
Salt and pepper to taste
Italian bread olive oil toast
For frittata:
In a large 12 inch frying pan cook the onions and peppers in 1 tablespoon olive oil over medium heat until soft 5 minutes.
Squeeze as much of liquid as you can out of the spinach and add to pan. Cook slowly 4 minutes over low heat. Add olives
and horseradish cook 2 more minutes. In a small bowl whisk together the eggs, 2 tablespoons olive oil and salt and pepper 
to taste. Add to pan and cook until eggs are set 5 minutes.
For toast:
Toast thin slices of Italian bread and while still warm brush with remaining 1 tablespoon of olive oil and season with
freshly ground black pepper.

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Makes 4 Servings

3 cups diced peeled tropical fruit (such as pineapple, mango, and kiwi)
1/3 cup honey
1/3 cup finely chopped crystallized ginger plus additional for garnish
2 1/2 cups plain nonfat or reduced-fat (2%) Greek-style yogurt,* divided
2 cups purchased granola (with nuts and dried fruits, if desired)

**Greek yogurt, which is actually drained yogurt, has a luxurious texture similar to that of sour cream. Look for it at Greek markets, Trader Joe's, and Whole Foods. Or simply spoon 1 quart plain yogurt into a colander lined with cheesecloth. Place the colander in a large bowl and let the yogurt drain in the refrigerator overnight.

Mix fruit, honey, and 1/3 cup crystallized ginger in medium bowl. Spoon 1/2 cup yogurt into each bowl. Top each with 1/2 cup granola, then 3/4 cup fruit mixture. Spoon remaining 1/2 cup yogurt in dollops over fruit. Garnish with more chopped crystallized ginger and serve.

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Makes 6 to 8 Servings

You can also include warm maple syrup on the side.

For the compote:
1 cup fresh orange juice
1 cup sugar
1/2 cup spiced rum or dark rum
2 tablespoons cornstarch
2 tablespoons water
6 cups mixed fresh or thawed frozen berries (such as blueberries, blackberries, raspberries and quartered strawberries)
For the French toast:
8 large eggs
1 cup whole milk
2 tablespoons of Grand Marnier or other orange liqueur
1 1/2 teaspoons vanilla extract
1 cup fresh orange juice
8 1-inch-thick slices brioche, challah, or other egg bread (cut from center of 1 1/2 pound loaf)
Melted butter
Powdered sugar

Make the compote:
Bring orange juice, sugar and rum to boil in heavy large saucepan, stirring to dissolve sugar. Stir cornstarch and 2 tablespoons water in small bowl to dissolve.
Add cornstarch mixture to orange juice mixture; boil until thickened slightly, stirring constantly, about 1 minute. Add berries. Reduce heat to medium and stir until berries soften and are heated through, about 3 minutes.  Make Ahead: Can be made 4 hours ahead. Let stand at room temperature. Rewarm slightly before serving.
Make the French toast:
Preheat oven to 250F. Whisk first 4 ingredients in large bowl to blend, then whisk in orange juice. Transfer to 15x10x2-inch glass baking dish. Add bread slices to egg mixture; turn to coat. Let stand until bread absorbs most of egg mixture, at least 5 minutes and up to 15 minutes, turning bread occasionally. Heat griddle or 2 heavy large skillets over medium heat. Brush griddle with melted butter. Working in batches, cook French toast until browned and cooked through (firm to touch in center), about 3 minutes per side. Place on rimmed baking sheet and transfer to oven to keep warm. Divide French toast among plates. Spoon berry compote over and dust with powdered sugar.

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Makes 6 Servings

This make-ahead cinnamon French toast gets its custard-like texture from soaking the bread overnight. Sautéed apple slices glazed with maple syrup make a delicious complement.

For the French Toast:
12 slices cinnamon bread (1/2 to 3/4 inch)
2 cups half-and-half
3/4 cup sugar
3 eggs
3 egg yolks
1 1/2 teaspoons vanilla extract
2 1/4 teaspoons ground cinnamon
For the maple cinnamon Apples
3 tablespoons unsalted butter
4 medium sweet apples (like Fugi, Honeycrisp, Braeburn) (about 2 lb.), peeled, sliced (1/8 inch)
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/2 cup pure maple syrup

Make the French toast:
Spray rimmed baking sheet or 15x10-inch baking dish with cooking spray. Cut bread slices in half diagonally; arrange in single layer in pan. Whisk all remaining ingredients except apples in large bowl; pour over bread, lifting slices to make sure mixture coats bottom. Cover; refrigerate 1 hour or overnight, basting several times to completely soak bread. Heat oven to 350F. Bake French toast, uncovered, 30 to 35 minutes or until slightly puffed and starting to brown. Serve with warm Maple-Cinnamon Apples.
Make the apples:
Melt butter in large skillet over medium heat. Cook apples 10 minutes or until softened, stirring occasionally. Combine sugar and cinnamon. Sprinkle over apples; stir until well-coated. Add syrup. Reduce heat to low; simmer 5 minutes.

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Makes 4 Servings

1 stick softened unsalted butter plus 3 tablespoons butter, melted, and more for brushing
1/4 cup fresh cranberries
3 tablespoons pure maple syrup
1 1/2 teaspoons kosher salt
2/3 cup all-purpose flour
2/3 cup yellow cornmeal
2 tablespoons sugar
1 1/2 teaspoons baking powder
1 cup whole milk
1 large egg

In a mini food processor, pulse the stick of softened butter with the cranberries, maple syrup and 1/2 teaspoon of the salt until combined; scrape into a bowl. In a bowl, whisk the flour with the cornmeal, sugar, baking powder and the remaining 1 teaspoon of salt. Whisk in the milk, egg and the 3 tablespoons of melted butter. Heat a skillet or griddle over moderate heat and brush with butter. Ladle in 2 tablespoons of batter for each pancake; cook until just beginning to set. Flip the pancakes and cook until just cooked through. Transfer the pancakes to plates, spread with the cranberry butter and serve.

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Makes 2 Strudels

The ingredients in this can be altered in anyway -- you can use Italian or breakfast sausage instead of ham, or mozzarella or fontina cheese. You could do all kinds of different combinations.

2 sheets frozen puff pastry, thawed at room temperature
2 tablespoons butter
1 cup frozen cubed hash brown potatoes
1 cup green or red bell pepper
1/2 cup onion, diced
1 cup ham
11 eggs
2 tablespoons minced fresh chives
4 ounces cream cheese, softened
2 tablespoons orange juice
1 egg
1 tablespoon water
2 tablespoons Parmesan cheese, shredded

Preheat oven to 400F. Thaw pastry according to package directions, about 30 minutes. Melt butter in a large nonstick skillet over medium-high heat. Add potatoes and sauté 5 minutes. Stir in bell pepper and onion; sauté 3 minutes then add diced ham. Whisk eggs and chives together. Add them to the pan and scramble until just set.  Season with salt and pepper to taste.  Off heat stir in cream cheese and orange juice until well blended Refrigerate eggs while working with puff pastry. Unfold a pastry sheet on a work surface that's been lightly dusted with flour. Roll pastry lengthwise to 12X10 then transfer to a piece of parchment cut to fit a baking sheet. Trim pastry cut off top corners notch bottom to create flaps. Spoon half the egg mixture down the center; cut strips on both sides at a 45 degree angle. Fold up the flaps at both ends, then braid the strips across the filling. Repeat with second strudel.  Lift parchment and strudels onto baking sheets. Combine the remaining egg and water; brush over top of strudels. Sprinkle with cheese and bake 20-30 minutes, or until golden. Let cool 5 minutes before slicing.

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Makes 12 Muffins

1 cup sour cream
1 1/2 teaspoons freshly grated orange peel
1/4 cup fresh orange juice
1 large egg
1/3 cup firmly packed light brown sugar
1/4 cup granulated sugar
1/2 stick (1/4 cup) unsalted butter, melted and cooled
1 1/2 cups all-purpose flour
2 teaspoons double-acting baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon cinnamon
1 1/2 cups (about 6 ounces) dried red tart cherries

Preheat oven t 400F. In a small bowl whisk together the sour cream, the peel, the orange juice, the egg, the sugars, and the butter until the mixture is combined well. In a bowl whisk together the flour, the baking powder, the baking soda, the salt, and the cinnamon, add the sour cream mixture, and stir the mixture until it is just combined. Stir in the cherries, divide the batter among 12 well buttered (or use the paper muffin cups) l/2-cup muffin tins, and bake the muffins in the middle of a preheated 400F oven for 15 to 20 minutes, or until they are golden and a tester comes out clean. Let the muffins cool in the tins on a rack for 2 minutes and turn them out onto the rack to cool completely.

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Makes 12 Muffins

When buying lavender, select the dried, purple powers, not the leaves. They can be found in the spice section of the grocery store. The lavender flavor is very subtle; if you want it more pronounced, pulse it longer in the food processor

For the muffins:
2/3 cup sugar
2 tablespoons dried lavender
1 3/4 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2/3 cup whole milk
3 tablespoons fresh lemon juice
2 teaspoons grated lemon peel
1 egg
6 tablespoons unsalted butter, melted, cooled
For the topping:
1/2 cup sugar teaspoon grated lemon peel
1/4 cup unsalted butter, melted

Make the muffins:
Preheat oven to 400F. Grease the bottoms of 12 muffin cups or line with paper baking cups. Place 2/3 cup sugar and lavender in food processor; pulse 30 to 60 seconds (pulse longer for a more intense lavender flavor). Sift through strainer into medium bowl to remove any large pieces of lavender. Whisk in hour, baking powder, baking soda and salt until well-blended. In small bowl, whisk together milk, lemon juice and 2 teaspoons lemon peel. (Milk will curdle and thicken slightly.) In another medium bowl, lightly beat egg; whisk in 6 tablespoons melted butter and milk mixture. Make well in center of flour mixture; pour in egg mixture. Stir just until blended. Divide evenly among muffin cups. Bake 20 to 25 minutes or until browned and toothpick inserted in center comes out clean. Cool on wire rack 10 minutes. Remove from pan.
Make the topping:
In another small bowl, stir together 1/2 cup sugar and 1 teaspoon lemon peel. Dip tops of muffins in 1/4 cup melted butter; dip in lemon sugar mixture. Serve warm or at room temperature.

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Serves 4

8 large eggs, beaten
1 tablespoon chopped tarragon
1/4 cup extra-virgin olive oil
1/2 pound chanterelle mushrooms, sliced if large (Cremini or oyster mushrooms can be substituted)
Salt and freshly ground pepper
2 ounces Fontina or Gruyère cheese, shredded (1/2 cup)

Preheat the oven to 350F. In a medium bowl, beat the eggs with the chopped tarragon. In a large, nonstick ovenproof skillet, heat 2 tablespoons of the olive oil until shimmering. Add the chanterelle mushrooms, season with salt and pepper and cook them over moderately high heat, stirring occasionally, until the mushrooms are browned, about 8 minutes. Add the remaining 2 tablespoons of olive oil to the skillet. Add the beaten eggs and cook until they begin to set at the edges, about 30 seconds. Using a spatula, lift the edge and tilt the pan, allowing the uncooked eggs to seep underneath. Cook until the bottom is set, about 3 minutes. Sprinkle the cheese on top and bake the frittata for about 8 minutes, until fluffy and set. Slide the frittata onto a platter, cut into wedges and serve.

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For French Toast:
1 1/4 cups orange marmalade
10 4 x 4 x 1-inch-thick slices egg bread
1 1/4 cups whole milk
3/4 cup whipping cream
1/2 cup sugar
3 large egg yolks
3 large eggs
1 1/4 teaspoons ground cardamom
1 teaspoon grated orange peel
1 teaspoon grated lemon peel
For citrus syrup:
1 1/4 cups light corn syrup
3 tablespoons fresh lemon juice
2 tablespoons grated orange peel
1 tablespoon grated lemon peel
4 teaspoons sugar
Powdered sugar for garnish

Make French toast:
Butter 15 x 10 x 2-inch glass baking dish. Spread marmalade evenly over 1 side of each bread slice. Cut slices diagonally in half, forming triangles. Arrange triangles crosswise in dish, marmalade side up and overlapping slightly. Whisk milk and next 7 ingredients in large bowl. Pour custard over bread. Let bread stand 1 hour, basting occasionally, or cover and refrigerate overnight.
Make citrus syrup:
Mix first 5 ingredients in small bowl, stirring until sugar dissolves. Let stand at least 1 hour. (Can be made 1 day ahead. Cover and refrigerate.)
Bake French Toast:
Preheat oven to 350°F. Bake French toast, uncovered, until puffed and golden brown, about 50 minutes. Sprinkle with powdered sugar; serve with citrus syrup.

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Serves 6 to 8

1 (3- to 4-lb) pineapple, cut lengthwise into 8 wedges, cored, peeled, and cut crosswise into 1/2-inch-thick slices
2 lb firm-ripe mangoes (2 to 4), peeled, pitted, and cut into 3/4-inch chunks
2 cups fresh orange juice
1/4 to 1/2 teaspoon cayenne, or to taste
2 1/2 oz crumbled queso aejado (also called cotija) or queso fresco (1/2 cup)

Stir together pineapple, mango, and orange juice in a large bowl. Divide among serving bowls, then sprinkle with cayenne and cheese.

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Makes 12 muffins

For the Topping:
2 tablespoons all-purpose flour
2 tablespoons granulated sugar
Pinch of salt
1/4 teaspoon ground cinnamon
1 tablespoon unsalted butter, cut up
1/4 cup (1 ounce) pecans or walnuts, finely chopped
For the Muffins:
cup granulated sugar
1 cup cranberries, coarsely chopped
1/2 cup (2 ounces) pecans or walnuts, chopped
1 teaspoon grated orange zest
1 teaspoon orange extract
1 large egg at room temperature
1 cup plain or orange yogurt, top liquid poured off
4 tablespoons (1/4 cup) unsalted butter, melted, or canola oil
2 tablespoons wheat germ
1 1/2 cups unsifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda, if using
1/2 teaspoon salt
1/2 teaspoon cinnamon

Position rack in center of the oven. Preheat oven to 400F and bake 20 to 22 minutes. Coat the muffin cups with nonstick vegetable spray (then wipe the top of the pan with a paper towel, or coat with solid shortening, or use paper muffin cups. In a medium bowl, toss together all streusel topping ingredients and pinch everything together with your fingertips to make crumbs. Set aside. Measure the sugar. In another bowl, toss together the cranberries and nuts with the grated orange zest, extract, and 1 tablespoon of sugar. Set aside. In a large bowl, whisk together the egg(s), yogurt or milk, melted butter or oil, the remaining sugar, and the wheat germ. Place a sifter over the bowl and measure the flour, baking powder, baking soda (if using), salt, and cinnamon into it. Stir/sift the dry ingredients onto the wet, add the cranberry-nut mixture, and stir everything together just to blend; don't over-beat. Divide the batter evenly among the muffin cups, filling them nearly full. Sprinkle generously with the streusel crumbs. (Half-fill any empty cups with water.) Bake 20 to 22 minutes (or for the time indicated for your altitude in the chart), or until the muffins are golden brown and well risen and a cake tester inserted in the center comes out clean. Cool slightly on a wire rack, and serve warm.

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Makes 6 Servings

Use a prepared pie shell for this or refrigerator pie crust for a super easy breakfast. 

1 9 inch prepared pie shell or refrigerator pie crust
4 large eggs
1/2 cup heavy cream
1 tablespoons olive oil
1/2 cup diced black olives
1/2 cup shredded Fontina cheese
1 cup chopped fresh baby spinach
1 tsp sea salt
1 tsp freshly ground black pepper

Preheat oven to 350F. Prepare the pie shell.  Whisk together eggs, cream olive oil until well blended. Fold in rest of ingredients and pour into prepared pie shell. Bake for 35 minutes until puffed and golden.

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Makes 4 Servings

1/3 cup sun-dried tomatoes (not packed in oil)
1 cup boiling water
6 large eggs
1/2 cup cottage cheese
2 green onions, chopped
1/4 cup minced fresh basil or 1 tablespoon dried basil
1/8 teaspoon crushed red pepper flakes
1 cup sliced zucchini
1 cup fresh broccoli florets
1 medium sweet red pepper, chopped
2 teaspoons
olive oil
2 tablespoons grated Parmesan cheese

Place tomatoes in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain and set aside. In a large bowl, whisk the eggs, cottage cheese, onions, basil, pepper flakes and reserved tomatoes; set aside. In a 10-in. ovenproof skillet, sauté the zucchini, broccoli and red pepper in oil until tender. Reduce heat; top with reserved egg mixture. Cover and cook for 4-6 minutes or until nearly set. Uncover skillet. Sprinkle with Parmesan cheese. Broil 3-4 in. from the heat for 2-3 minutes or until eggs are completely set. Let stand for 5 minutes. Cut into wedges.

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Makes 12 Pancakes

2 cups quick-cooking oats
2 cups buttermilk
2 large eggs
2 tablespoons canola oil
1/2 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla
1/4 teaspoon salt
1/2 cup

In a small bowl, combine oats and buttermilk; let stand for 5 minutes. Stir in eggs and oil; set aside. In a large bowl, combine the flour, sugar, baking powder, baking soda, cinnamon and salt. Stir in the wet ingredients just until moistened. Pour batter by heaping 1/4 cupfuls onto a hot griddle coated with cooking spray; sprinkle some blueberries on each.  Turn when bubbles form on top. Cook until second side is golden brown.

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Makes 8 TO 10 Servings

This hearty dish is ideal for breakfast or brunch

6 large eggs
2 1/2 cups whole milk
2 cups sliced green onions
1/2 cup whipping cream
1/2 cup finely grated Romano cheese
2 tablespoons chopped fresh oregano
1/2 teaspoon salt
1 pound hot Italian sausages, casings removed
1 large red bell pepper, halved, seeded, cut into 1/2-inch wide-strips
1 1-pound loaf rustic French bread, cut into 1/2-inch-thick slices
2 cups (loosely packed) coarsely grated Fontina cheese Preheat oven to 350°F. Butter 13x9x2- inch ceramic or glass baking dish. Whisk first 7 ingredients in large bowl; sprinkle generously with pepper. Set aside.

Place sausage in large nonstick skillet; push to 1 side. Add bell pepper to other side of skillet. Sauté over high heat, breaking up sausage with fork, until sausage is cooked through and bell peppers are brown in spots, about 7 minutes. Arrange half of bread slices in prepared dish. Pour half of egg mixture over. Sprinkle with half of cheese, then half of sausage-pepper mixture. Repeat layering. Let stand 20 minutes, occasionally pressing on bread to submerge. Bake strata until puffed and brown, about 1 hour. Cool slightly

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Makes 4 Servings

1 cup milk
1 teaspoon pure vanilla extract
1/2 teaspoon freshly grated nutmeg
Eight 3/4-inch-thick slices of white bread ( 1/2 pound)
2 tablespoons unsalted butter
2 Granny Smith apples (1 pound)—peeled, cored and sliced 1/4 inch thick
3/4 cup pure maple syrup
1/4 teaspoon cinnamon
2 teaspoons vegetable oil (such as canola)

In a shallow glass dish, beat the eggs with the skim milk, vanilla and nutmeg. Add the bread, turn to coat and let soak for 5 minutes. Meanwhile, in a large skillet, melt 1 tablespoon of the butter. Add the apples and 2 tablespoons of the maple syrup and cook over high heat, stirring frequently, until softened and lightly caramelized, about 8 minutes. Add the cinnamon and the remaining 1/2 cup plus 2 tablespoons of maple syrup and simmer for 1 minute; keep warm. Heat a large nonstick skillet over moderately high heat. Add 1/2 tablespoon of butter and 1 teaspoon of vegetable oil and cook half of the bread until golden brown, about 2 minutes per side. Repeat with the remaining butter, oil and bread. Halve the slices of French toast on the diagonal and stack on plates. Top with the apples and serve

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Makes 4 to 6 Servings

2 cup grated pecorino cheese
2 tbsp. roughly chopped flat-leaf parsley leaves
1 1/2 tsp. kosher salt
1 tsp. chopped fresh oregano
8 eggs, beaten
Freshly ground black pepper, to taste
3 tbsp. extra-virgin olive oil
1 large yellow onion, halved and thinly sliced
1 small waxy potato, peeled and sliced into 1/8-inch rounds
1 red bell pepper, roasted, peeled, and cut into 1/4-inch strips
3/4 cup ricotta cheese 

Arrange a rack in the middle of the oven and heat to 425F. In a large bowl, whisk together 1/4 cup of the pecorino, parsley, 1/2 tsp. of the salt, oregano, and eggs and season with black pepper. Set egg mixture aside. Heat the oil in a 10-inch nonstick ovenproof skillet over medium-high heat. Add the remaining salt, onions, and potatoes and cook, stirring occasionally, until lightly browned and soft, about 20 minutes. Remove skillet from heat. Add the egg mixture to the skillet and stir to distribute the onions and potatoes evenly. Scatter the peppers over the top, spoon the ricotta over the mixture in 6 dollops, and sprinkle with the remaining pecorino. Bake until lightly browned and the center is set, about 15 minutes. Run a rubber spatula around the edges of the frittata to loosen it. Slide the frittata onto a serving plate. Season with more black pepper, if you like.

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Makes 8 Servings

There’s plenty to love in this updated egg bake, from the bits of Italian sausage to the chunks of bell pepper to the two types of cheeses. Using an aged Provolone really makes a difference in the flavor, so try to avoid a substitution if you can.

1 pound bulk, mild Italian sausage
3/4 cup chopped green bell pepper
3/4 cup chopped red bell pepper
3/4 cup chopped onion
2 garlic cloves, minced
4 cups cubed Italian bread (1 inch)
2 cups shredded aged Provolone cheese
6 eggs
2 cups whole milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup shredded Asiago cheese
1/3 cup chopped fresh basil

Spray 13x9-inch glass or ceramic baking dish with cooking spray. Cook sausage, bell peppers, onion and garlic in large nonstick skillet over medium-high heat 6 to 8 minutes or until sausage is no longer pink in center and vegetables are slightly softened, stirring occasionally and crumbling sausage. Drain; discard drippings. Arrange half of the bread cubes in baking dish; layer with half of the sausage mixture and 1 cup of the Provolone cheese. Repeat layers. Whisk eggs lightly in medium bowl. Whisk in milk, salt and pepper until well-blended. Pour over bread mixture in baking dish, pressing down so all ingredients are moistened. Cover and let stand for 30 minutes or more.  It also can be covered and refrigerated overnight. Heat oven to 350F. Sprinkle with Asiago cheese. Bake, uncovered, 40 to 45 minutes or until golden brown and set. Remove from oven; let stand 10 minutes before serving. Sprinkle with basil.

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Makes One 10-Inch Frittata Serving 8

You can serve this hot, warm or at room temperature, and it is easily reheated in the microwave.

12 eggs
1/2 cup heavy cream
1/2 teaspoon each kosher salt and black pepper
1/2 cup each shredded Gruyere and Fontina cheese
2 1/2 ounces feta cheese, crumbled (1 1/2 cup)
1/4 cup grated Parmesan
2 tablespoons olive oil
2 cups halved cherry or grape tomatoes (10 ounces)
1 cup thinly sliced fresh basil
1/2-1 teaspoon each red pepper flakes, and dried Italian seasoning
1/3 cup minced scallions
2 tablespoons minced shallots
1 1/2 teaspoon minced garlic
4 cups baby spinach

Preheat oven to 350F. Whisk together eggs, cream, 1/2 teaspoon salt, and 1/2 teaspoon black pepper in a large bowl. Stir in Gruyere, Fontina, Feta, and Parmesan; set aside. Heat oil in a 10-inch oven-proof nonstick or cast-iron skillet.  Add tomatoes, basil, pepper flakes, and Italian seasoning. Cook mixture over medium, until tomatoes soften and release most of their juice,4-5 minutes. Stir in scallions and shallots; cook 2 minutes. Add garlic and cook until fragrant, 1 minute. Add spinach and sauté until it begins to wilt, 1-2 minutes; season with salt and pepper. Reduce heat to medium-low. Pour in egg mixture and gently stir to evenly distribute eggs and vegetables. Cook egg mixture until it begins to set, 3-5 minutes. Transfer skillet to oven. Bake frittata until center is set, 15-20 minutes; remove from oven and let rest 5 minutes. Loosen frittata edges and bottom from pan with a rubber spatula. Unmold frittata by placing a large plate, serving side down, over the skillet. Flip the skillet and plate over together to release frittata. Quickly place serving plate on top of inverted frittata and flip again to present the top of the frittata. Cut in wedges to serve.

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Makes 4 Servings

2 tablespoons (1/4 stick) butter
1 cup chopped leeks (white parts only)
1 12-ounce bunch thin asparagus, trimmed, cut on diagonal into 1-inch pieces (about 2 1/2 cups)
1 cup sliced stemmed shiitake mushrooms
8 large eggs
1 cup diced Fontina cheese, divided
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup grated Parmesan cheese

Preheat broiler. Melt butter in heavy broiler proof 10-inch nonstick skillet over medium heat. Add leeks and sauté 4 minutes. Add asparagus and shiitake mushrooms, sprinkle lightly with salt, and sauté until tender, about 6 minutes. Whisk eggs, 3/4 cup Fontina cheese, 1/2 teaspoon salt, and 1/2 teaspoon pepper in medium bowl. Add egg mixture to skillet; fold gently to combine. Cook until almost set. Sprinkle remaining 1/4 cup Fontina cheese and Parmesan cheese over. Broil until frittata is puffed and cheese begins to turn golden, about 3 minutes. Cut into wedges and serve.

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Makes 4 Servings

We like the earthy combination of peppers and mushrooms, though any combination of sautéed vegetables, herbs, and cheese will work

3 tablespoons extra-virgin olive oil
8 ounces assorted mushrooms (such as cremini [baby bella], oyster, and shiitake), thinly sliced
1 large fresh poblano chile, stemmed, seeded, thinly sliced into strips
1 cup chopped scallions or 1/2 cup chopped chives
Kosher salt and freshly ground black pepper
6 large eggs
2 tablespoons chopped fresh cilantro (could also use parsley if you are not a fan of cilantro)
1/2 teaspoon ground cumin
1/3 cup crumbled feta

Preheat oven to 400F. Heat oil in a medium nonstick ovenproof skillet over medium-high heat. Add mushrooms and sauté, stirring occasionally, until just soft, about 5 minutes. Add poblano and cook, stirring occasionally, until mushrooms and poblano are lightly browned, about 5 minutes more. Add scallions, season with salt and pepper, and remove pan from heat. Whisk eggs, cilantro (or parsley), and cumin in a medium bowl. Season to taste with salt and pepper. Heat skillet over medium heat. Pour eggs evenly over mushroom mixture and use a heatproof spatula to evenly disperse ingredients. Sprinkle feta over top. Cook until bottom is set, about 2 minutes. Transfer skillet to oven and cook until eggs are just set, about 9 minutes. Remove from oven and let sit 2 minutes. Run heatproof spatula around edge of pan to release frittata. Slide frittata onto a warmed plate and cut into wedges to serve.

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Makes 4 Servings

3 tablespoons butter
2 tablespoons olive oil
3 large leeks (white and light-green parts only), halved lengthwise, sliced on the diagonal 1/2-inch thick, and rinsed
Kosher salt
6 large eggs
Freshly ground black pepper
1 teaspoon chopped fresh thyme
3 ounces goat cheese, crumbled

Position a rack in the center of the oven and heat the oven to 350°F. Heat 2 Tbs. of the butter and 1 Tbs. of the olive oil in a 10-inch, ovenproof nonstick skillet over medium-high heat. When the butter has melted, add the leeks and a generous pinch of salt and cook, stirring, until the leeks are tender and lightly browned, about 6 minutes. Transfer to a plate, spread in an even layer, and let cool briefly. In a large bowl, whisk the eggs with 1 tsp. salt and several grinds of pepper. Add the leeks, thyme, and goat cheese and gently stir to combine. Wipe the skillet clean and heat the remaining 1 Tbs. each butter and olive oil over medium-low heat. When the butter has melted, add the egg mixture and gently shake the pan to evenly distribute the leeks and cheese. Cook until the eggs begin to set around the edges, about 5 minutes. Gently shake the pan to be sure the frittata isn’t sticking (if necessary, slide a spatula around the perimeter to release it). Transfer the pan to the oven and continue to cook until the frittata is set in the center, about 5 minutes. Remove from the oven and let sit for about 2 minutes. Carefully slide the frittata onto a serving plate, cut into wedges, and serve warm or at room temperature.

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Makes 10 Servings

10 large eggs
1/2 cup heavy cream
8 scallions, thinly sliced crosswise on the bias
2 teaspoons chopped fresh thyme
Coarse salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
3 baby Yukon Gold potatoes, peeled and sliced 1/4 inch thick
1/2 cup crumbled soft goat cheese (4 ounces)

Garnish: scallions, thinly sliced lengthwise and cut crosswise into 3-inch ribbons

Preheat oven to 375 degrees. Whisk together eggs, cream, scallions, and thyme in a large bowl. Season with salt and pepper. Heat oil in a 10-inch nonstick, ovenproof skillet over medium heat. Add potatoes and season with salt and pepper. Cook, stirring occasionally, until golden brown and softened, about 6 minutes. Pour egg mixture into skillet, and distribute evenly using a rubber spatula. Stir to combine with potatoes. Bake until set but still loose in the center, about 10 minutes. Remove from oven. Sprinkle goat cheese over top. Bake until cheese melts and eggs are cooked through, about 10 minutes. Slide frittata onto a serving plate. Garnish with scallion ribbons, and cut into wedges.

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Makes 4 servings

You can use different varieties of mushrooms like Cremini, or different cheeses, e.g., Gruyere, Fontina, etc.  Any cheese that melts well.

3 cups 1 inch French bread cubes, 2 days old
4 shiitake mushrooms stemmed and thickly sliced
4 tablespoons multi-herb butter, small cubes
2 cups heavy cream
5 large eggs
1 cup shredded Manchego cheese

Make the herb butter a day ahead:
Combine 1 pound of soft butter with any 1 tablespoon minced fresh herbs (minimum of 3-4 tablespoons per pound).  Mix thoroughly. (We like thyme, rosemary, marjoram and parsley, and sage. Roll in a piece of parchment paper, and then in foil.  Let harden in the refrigerator.  Cut off the amount needed for the strata.  You can roll the remaining back with the foil, mark it and put it in the freezer for future use.
Make the strata:
preheat oven to 350F. Place bread cubes into deep dish pie plate. Top with mushrooms and butter cubes. Whisk together cream, eggs and cheese. Pour over bread mixture and let steep for 5 hours in refrigerator. Bake for 45 minutes at 350. Increase heat to 400 and bake for 5 minutes more until browned and crispy on the top.

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