This loaded breakfast sandwich is a flavor packed way to start your day. Alexandra Utter shows how to make a perfect egg-in-a-hole with a few extra special toppings.
Valerie Bertinelli shows us how to line a casserole dish with crescent roll dough and make a veggie-filled cheesy egg custard to go inside. Slice it up into squares and you've got breakfast, lunch or dinner on the go.
Cook along with Erin McDowell to go from zero doughnuts to 55 in less than 45 minutes -- no yeast required. Erin walks you through how to make a batter, deep fry it in batches and last but not least, beautifully dust the beignets with powder sugar.
Savory Canadian bacon, juicy tomato and herb omelets are layered onto whole-wheat English muffins in these nourishing sandwiches. They're the perfect, wholesome way to start your morning.
Geoffrey Zakarian upgrades the classic tuna sandwich with briny olives, hard-boiled eggs and peppery arugula on a crunchy baguette for the perfect lunch.
Studded with Swiss chard, zucchini and tomatoes, this colorful, healthy egg dish is just the thing for a brunch crowd. Michael Symon shows how to get a frittata started on the stovetop and then finish it under the broiler.