brunch

These French toast cupcakes from former culinary producer Grant Melton turn the sweet brunch favorite into delectable desserts.

Curtis Stone shares his secrets for making the perfect breakfast bagel sandwich.

This take on a "fool" (an English dessert) uses up dry or leftover cake—with berries, whipped cream + Greek yogurt.

This classic eggs Benedict breakfast from chef Sunny Anderson is topped with an easy hollandaise sauce.

Béchamel with parm replaces the Hollandaise sauce, and crispy eggplant replaces English muffins in this Italian-style brunch, lunch or dinner.

These healthy berry pancakes are made with multigrain pancake mix and low-fat milk.

Dr. Mark Hyman shares a deliciously healthy recipe for chai-spiced pancakes with coconut whipped cream that's also Pegan (paleo and vegan).

These spinach + tomato mini frittatas from personal trainer Kayla Itsines are made in a muffin tin.

"Cake Boss" Buddy Valastro makes shortcut strawberry toaster pastries using packaged pie crust dough + strawberry jam.

Chef Curtis Stone's crêpes are made with homemade ricotta + served with maple-strawberry syrup.

For Mother's Day, Rach makes her mom a platter of french toast spiked with bourbon + vanilla.