Deliciously Easy Recipes
While I love to make dishes like eggs benedict with perfectly poached eggs or a whole breakfast of fried eggs, bacon, hash browns, and toast, that’s not always in the cards when I’m trying to cook for a crowd. That’s why I came up with this quick overnight breakfast casserole.
Whether you’re whipping up breakfast for a special occasion or you’re just looking for a delicious breakfast that’s quick to come together for busy mornings, this easy breakfast casserole is for you.
View postThese Pumpkin Zucchini Muffins are moist and flavorful. Paired with cocoa, coffee, or tea, they are the perfect way to start a fall morning.
Pumpkin Zucchini Muffins – the perfect Fall treat! These muffins are so easy to make, and they’re packed with flavor. You’ll love the combination of pumpkin and zucchini in every bite.
Plus, they’re a great way to pair two of the most popular fall flavors all in one grab-n-go breakfast. Give these muffins a try today!
If you’re like me, you’re always looking for ways to use up extra zucchini and pumpkin. Here’s a delicious recipe for Pumpkin Zucchini Muffins that are perfect for fall.
These muffins are moist and fluffy, with a hint of pumpkin spice flavor. They are the perfect way to start your day!
Pumpkin Zucchini Muffins are the perfect fall treat! They’re moist, flavorful, and full of all the best fall spices. And they’re so easy to make, too!
Just mix everything together in one bowl and bake. These muffins are great for breakfast, snacks, or even dessert. And they freeze well, too!
Prep time: 10 minutes
Cook time: 20 minutes
To freeze, place the cooled muffins in a freezer bag. To reheat, remove from the freezer and microwave in 30-second increments or until heated through.
Zucchini muffins are best stored in an airtight container at room temperature or in the fridge. They will keep for up to 5 days.
You don’t need to peel zucchini before using it in baking.
You can easily turn this into a loaf of quick bread. Simply bake the muffins in a loaf pan instead of individual muffin cups.
The baking time will be slightly longer, so start checking the bread after about 25 minutes. Once the bread is golden brown and a toothpick inserted into the center comes out clean, it is done!
Let the bread cool in the pan for a few minutes before slicing and serving.
If your zucchini is too moist, it can make your muffins soggy. To avoid this, you can remove the moisture by grating the zucchini and then squeezing it in a clean kitchen towel. This will help to keep your muffins nice and moist.
This recipe works because it is packed with flavor. The pumpkin and zucchini work together to create a moist and delicious muffin that is perfect for fall. The spices in the recipe add to the flavor of the muffins and make them even more irresistible.
If you have frozen zucchini, you can still use it in bread or muffins. Just thaw the zucchini first and then squeeze out the excess moisture. You may need to add a little extra flour to your recipe to account for the moisture from the zucchini.
The perfect pumpkin zucchini muffin recipe is one that results in a moist and flavorful muffin. There are a few tips and tricks to ensure your muffins turn out perfectly every time.
First, be sure to use the correct size baking pan. If the pan is too small, the muffins will be overcooked on the outside and undercooked on the inside. If the pan is too large, the muffins will be undercooked on the outside and overcooked on the inside.
Second, always preheat your oven before baking. This will help ensure that your muffins bake evenly.
Third, when measuring the ingredients, be sure to use level measurements rather than scooping them into the measuring cup. This will help prevent any dry or wet spots in your batter which can result in uneven baking.
Fourth, once you’ve mixed together all of your ingredients, only stir them until they’re just combined. Over-mixing can result in tough muffins.
Finally, don’t open the oven door while they’re baking! Every time you do this, heat escapes and can cause your muffins to become overcooked or uneven.”
Zucchini is a great source of dietary fiber, which is important for maintaining a healthy digestive system.
Pumpkin is rich in antioxidants, which can help protect the body against disease.
Zucchini and pumpkin are both low in calories, making them a healthy choice for those watching their weight.
These muffins are a good source of vitamins and minerals, including vitamin A, potassium, and iron.
Zucchini is a type of summer squash that is low in calories and high in nutrients. It is a good source of vitamins A, C, and K, as well as potassium and manganese. Additionally, zucchini contains antioxidants and phytonutrients that may offer health benefits.
Zucchini can be eaten raw, cooked, or baked. When cooking zucchini, it is important to not overcook it, as this can cause the vegetable to become mushy. There are many delicious ways to enjoy zucchini, so get creative in the kitchen and try out new recipes!
Pumpkins are a great source of vitamins and minerals, including vitamin A, vitamin C, potassium, and fiber. They’re also low in calories and fat.
Pumpkins can help you lose weight or maintain a healthy weight because they make you feel full and satisfied. The fiber in pumpkins also helps to regulate digestion.
Pumpkins are good for your skin and hair due to their high antioxidant content. Vitamin A, in particular, is known to help keep skin looking youthful and radiant. Pumpkin seeds are also a good source of zinc, which can promote healthy hair growth.
Pumpkin consumption has been linked with lower risks of certain chronic diseases such as heart disease, diabetes, and cancer. This may be due to the presence of antioxidants and other nutrients in pumpkins that protect against cell damage and inflammation.
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This breakfast recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made homemade muffins before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this breakfast recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy Pumpkin Zucchini Muffins recipe, you’re going to love these other muffin recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Pumpkin Zucchini Muffins as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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This Biscuit Breakfast Casserole is filled with fluffy biscuits, savory sausage, eggs, and melted cheese, perfect for an easy morning meal.
Get ready to enjoy the deliciousness of Biscuit Breakfast Casserole! This hearty and comforting dish is perfect for feeding a crowd or enjoying a lazy weekend morning. That’s our favorite time to make it at my house.
There’s something satisfying about having a good, hearty breakfast on the weekend. No rushing off to work or school. Just enjoying a meal.
View postWho doesn’t love pancakes, especially Pumpkin Pancakes? They’re fluffy, they’re delicious, and they’re perfect for a weekend breakfast.
But what if we told you that you could make pumpkin pancakes? These pancakes are perfect for fall, and they’re sure to get your day off to a great start. So give them a try this weekend!
Fall is in the air and that means pumpkin everything! The addition of pumpkin puree makes them incredibly fluffy and delicious. Serve them with a dollop of maple syrup and some crispy bacon, and you’ll be ready to face the day!
Pumpkin pancakes. They’re the perfect way to celebrate fall. And they’re really easy to make – you just need a few basic ingredients.
Plus, you can add your favorite toppings, like nuts, berries, or bananas. All you pumpkin lovers out there will absolutely LOVE this easy breakfast recipe.
Place any leftover pumpkin pancakes in an airtight container and keep refrigerated until ready to serve again. To reheat, vent the container by popping the lid and then microwave for 60-90 seconds or until hot.
The fluffiness of pancakes comes from the baking powder, so it is important that your baking powder is not old. You also want to mix the batter just until the flour is mixed in, as overmixing will increase the gluten, which will result in chewy pancakes instead of fluffy.
Microwave: Reheat in 15-second intervals until hot.
Skillet: Melt butter over medium-low heat, then add pancakes and cook until warm.
Oven: 350°F (177°C) for 10 minutes.
Add additional time if cooking from frozen.
If you did not preheat your pan to a high enough heat or coat it with enough butter then the batter could stick to the pan.
Pancakes freeze wonderfully! It is best to flash freeze them by placing them in a single row on a parchment-lined plate for an hour. Once they have partially frozen, transfer them to a freezer-safe container or ziptop bag and return to the freezer for up to 3 months.
I like to place a piece of parchment or wax paper in-between the pancakes so I can stack them when frozen. This helps when I only want to thaw a couple of them for a smaller breakfast.
Yes – a sugar substitute will work just fine. Just make sure it is a 1:1 swap for the regular version that way the dry and wet mixture ratios aren’t off when mixing all of the ingredients together.
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This pancake recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made homemade pancakes without a mix before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this breakfast recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy pumpkin pancake recipe, you’re going to love these other pumpkin recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Pumpkin Pancakes as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Apple Cinnamon Muffins are a delicious breakfast or snack recipe! This simple muffin is perfect for Fall, and tastes like comfort!
Fall is in the air and that means it’s time for delicious recipes like these apple cinnamon muffins! These are perfect for a quick breakfast or snack. They’re easy to make and taste amazing. You’re going to love them!
This easy recipe is perfect for a morning snack or breakfast on the go. Best of all, they’re freezer-friendly so you can make a batch ahead of time and enjoy them throughout the season.
It’s finally starting to feel like fall, and that means it’s time to start baking all of our favorite autumn-inspired treats! These apple cinnamon muffins are the perfect breakfast or snack for chilly days.
They’re easy to make, and they taste delicious warm out of the oven. Plus, they’re loaded with healthy ingredients like apples and cinnamon. So give them a try this season – you won’t be disappointed!
When stored in an airtight container or ziptop bag, these muffins will keep for up to 5 days at room temperature. If required, you may refrigerate them to extend their shelf life by another few days.
I recommend refrigeration if you live in a hot or humid climate.
Yes! These muffins freeze very well. I recommend waiting until they’ve completely cooled before wrapping them. Then wrap each one individually with plastic wrap.
Then place them in a zip-top bag and freeze for up to 3 months. Thaw in the refrigerator overnight before serving again.
You can certainly make mini muffins by using a mini muffin pan. The bake time will be shorter, so keep an eye on them and check for doneness earlier than the recipe indicates.
No, you don’t need to use paper liners with muffins. They can aid in the prevention of muffin sticking and make cleanup a little easier.
If you don’t have paper liners, you can also grease the muffin pan with some butter or cooking spray. I like to use my own homemade baker’s release.
Bakers release is a combination of oil, flour, and shortening that makes releasing cakes and other baked goods almost effortless.
To make Bakers Release – it is as simple as 1,1 & 1.
Mix the ingredients together – whisking well. Store in an airtight container in the pantry or refrigerator. When ready to use, dip a pastry brush into the mixture and spread it over the cake pan.
There are a few key ingredients that will help to keep your muffins moist, even when stored. Be sure to use yogurt, milk, or buttermilk in the recipe. Adding oil or melted butter will also add moisture. Finally, don’t overmix the batter – mix just until combined.
Yes, you can use a different flour, but it will affect the texture of the muffins. I would recommend using a 1:1 gluten-free baking flour if you need to make these muffins gluten-free. You could also use whole wheat flour, but the muffins will be denser.
Yes! You can add chocolate chips, blueberries, or any other mix-ins that you like. Be sure to fold them into the batter gently so that they don’t sink to the bottom.
There’s really no limit to what you can serve alongside these muffins – but here is a list of our most-served recipes that we pair with them.
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This breakfast recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made homemade muffins before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this breakfast recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy apple muffins recipe, you’re going to love these other muffins too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Homemade Apple Muffins as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Muffins are a great way to start your day, and this Basic Muffin Recipe is one of the easiest you’ll find. With just a few simple ingredients, you can have fresh muffins in no time! PLUS you can add your favorite mix-ins for even more variety!
Try it out with different mix-ins, or top them with your favorite frosting or glaze. No matter how you make them, muffins are always a delicious breakfast treat.
You absolutely can’t go wrong with this simple base muffin recipe. It will be all you need to start and then the sky is the limit when it comes to changing them up for a whole lot of variety.
View postThis Instant Pot Apple Butter is everything you love about apple butter but made quick and easy using the pressure cooker.
I’m sure I’m not the only one that gets excited when apple butter is in season. It’s one of my favorite Fall treats.
And, what’s even better, is that you can make it in your Instant Pot! This recipe is so easy and it turns out great every time. You’re going to love it!
View postThese TikTok Cinnamon Rolls have been all the rage lately! They are the easiest cinnamon rolls you’ll ever make, and so delicious too.
There are a lot of things to love about cinnamon rolls. They’re warm, gooey, and perfect for a winter breakfast. But let’s be real: they can be a pain to make.
Especially if you want them fresh from the oven on a weekday morning. That’s where TikTok cinnamon rolls come in.
These cinnamon rolls take only five minutes to prep, and 30 minutes to bake. So whether you’re short on time or just don’t feel like dealing with yeast, these babies will do the trick.
Plus, they’re always a crowd-pleaser! Who can resist golden brown dough stuffed with sweet cinnamon sugar? Nobody, that’s who. If you’re looking for an easy breakfast that’ll wow your taste buds, look no further!
Don’t miss our other TikTok viral recipe – Mini Pancake Cereal!
These cinnamon rolls are a trend that became popular on TikTok. You basically ditch the instructions on the packaging of the cinnamon roll tube and bake them a different way.
The result is giant, Cinnabon-like cinnamon rolls that are so fluffy and delicious.
Once you’ve made the cinnamon rolls, you’ll want to make sure you store them properly so they stay fresh and delicious. Here are a few tips:
– Keep them in an airtight container at room temperature for up to 3 days.
– If you want to keep them longer, you can store them in the fridge for up to 1 week.
– You can also freeze them for up to 3 months. Just make sure to wrap them tightly in a freezer-safe container before putting them in the freezer.
Yes – you can make these in the air fryer if you don’t want to run your oven! YAY!
To do so – you will want to make HALF of this recipe and use a small air-fryer-safe pan that fits in your air fryer. I would recommend using the regular-size cinnamon rolls instead of the Grands.
When adding the heavy cream for the small batch – you will only need a half cup. Then just “bake” in your air fryer for 12-15 minutes at 320°F OR until golden on top and cooked through.
Keep checking them towards the end as all air fryers tend to cook a bit differently and you don’t want burnt cinnamon rolls.
We tried the trend with the Grands – as shown in the viral recipe. But I have seen others that made them with the regular size rolls. The result was similar but smaller. Just as you would expect from using smaller rolls.
If you decide to use the smaller ones, you will need to bake them for a bit less time. Start checking them after 17-20 minutes. They should be about done within that time.
These cans are super simple to open. Just remove the paper wrapper. A lot of times the rolls are under so much pressure that the tube will just pop open on its own once the paper has been removed.
However, if that isn’t the case – you can either give it a tap on the edge of the counter OR take the end of a blunt object like a wooden spoon or the handle of a butter knife and use it to add a little pressure to the tube.
This is usually all it needs to pop the tube open and you can then arrange the rolls in your casserole dish.
The pecan glaze is completely optional. For this round we tried it without but then made them again with the glaze.
When you add the glaze it makes them more like a sticky bun vs a cinnamon roll. Both are insanely delicious and I wouldn’t turn either of them down. It just depends on what you are craving at the time.
To make the pecan glaze – just combine 1 cup of brown sugar with a 1/2 cup of butter and 1/2 cup of chopped pecans in a skillet. Heat over medium-low until the butter has melted and the sugar has dissolved.
You should have a caramel-like syrup with pecans mixed in. Pour that mixture over the top of the rolls before baking but after you have added the heavy cream. Bake as directed.
There are a few things that go really well with cinnamon rolls, and here are a few of our favorites:
So – this recipe is adapted from saw @mississippi_kween but there are a few others that have been sharing similar hacks. As with most recipes, it is really hard to know for sure who was THE FIRST.
No – you can use any brand of refrigerated, canned cinnamon rolls you can find. This should work with all of them out there. The only thing you need to watch is which size you are buying since that will change the baking time.
This cinnamon roll recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made a doctored recipe hack like this before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this breakfast recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy TikTok Cinnamon Rolls recipe, you’re going to love these other cinnamon rolls too. Please click each link below to find the easy, printable recipe!
Cinnamon Roll Sugar Cookie Bars
One-Hour Carrot Cake Cinnamon Rolls
Cinnamon Roll French Toast Bake
Copycat Roadhouse Cinnamon Butter
If you love this recipe for TikTok Cinnamon Rolls as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Huevos Rancheros is a signature breakfast dish that includes eggs, fried corn tortillas, and a delicious ranchero sauce.
Do you love Mexican food? Specifically, do you love Huevos Rancheros? If you answered yes to either of those questions, then this recipe is for you!
Today, we’re going to show you how to make a mouth-watering Huevos Rancheros dish that will have your taste buds singing with happiness. So what are you waiting for? Read on and get cooking!
Many years ago I made this recipe for a friend. My family loved it, and my friend loved it even more.
Since then we have been making it and I kept meaning to photograph it so I could share it here with you all. Finally, I just buckled down and did it and I am so excited to share it with you.
I know you’ll love this as much as we do. It is fantastic!
Huevos Rancheros is a dish that consists of eggs cooked either soft or hard, served on a corn tortilla, and covered in a chili sauce. It’s a popular Mexican breakfast dish and it’s easy to see why – it’s filling, flavorful, and can easily be customized to your liking.
If you’re looking for an easy and delicious breakfast option, huevos rancheros is definitely worth trying!
If you are tight on time and don’t want to make the homemade ranchero sauce – you can use your favorite salsa instead. It will still be a delicious breakfast.
The level of spice in huevos rancheros depends on the ingredients used. The sauce is typically made with chili peppers, which can make it spicy. If you do not like spice, you can omit the chili peppers from the sauce or ask for a milder sauce when ordering at a restaurant.
Migas is another traditional Mexican breakfast dish that is similar to huevos rancheros. The main difference is that migas contain eggs that are scrambled instead of being served sunny-side up.
Ranchero sauce is a traditional Mexican sauce made with tomatoes, onions, and chili peppers.
Huevos rancheros is typically served with refried beans, avocado, and sour cream. Here are a few recipes we like to serve with it.
You bet – if you don’t want to make fried eggs, you can cook them in a variety of different ways and add them to the top of the tortilla and beans. Be sure to check out these recipes for eggs below!
Try this recipe with my homemade white corn tortillas!
If you have leftovers, Huevos Rancheros can be stored in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop before serving.
Yes, you can make huevos rancheros ahead of time and reheat them when ready to serve.
Cotija is a Mexican cheese that is similar to feta. It is a white, crumbly cheese that has a salty, tangy flavor.
If you cannot find cotija cheese, you can substitute it with feta cheese or another type of white, crumbly cheese.
Be sure to check out my over-easy egg recipe for all the tips and tricks when making THE BEST fried eggs!
This breakfast recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made breakfast like this before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this Huevos Rancheros recipe. (you can also SHOP MY FAVORITES in my store)
If you love this Huevos Rancheros recipe, you’re going to love these other delicious recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Huevos Rancheros as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Crescent Roll Cinnamon Rolls are an easy-to-make breakfast treat using refrigerated crescent roll dough. So simple and ready in about 30 minutes.
Imagine waking up to the irresistible smell of cinnamon wafting through your home, leading you to a warm, delicious batch of freshly baked cinnamon rolls. These aren’t just any cinnamon rolls, though.
They are the easiest and most mouth-watering Crescent Roll Cinnamon Rolls you’ve ever had! With a golden, flaky crescent roll exterior, a gooey cinnamon sugar filling, and a smooth cream cheese frosting, these easy cinnamon rolls are guaranteed to become your new favorite treat.
So grab your apron, gather your simple ingredients, and get ready to create the ultimate weekend morning delight!
View postThere’s nothing like the taste of Old Fashioned Sour Cream Donuts. These donuts are light and fluffy on the inside with a deep golden brown, crispy edge. With these old-fashioned sour cream donuts, you simply can’t go wrong.
This is the best and easiest recipe for donuts made with sour cream. They’re light and tender with a beautiful sweet sugar glaze on top.
Perfect when paired with coffee or orange juice on a weekend morning. If you love old-fashioned donuts, you will absolutely love this recipe.
When we lived in the city we would pick up donuts almost every Saturday morning. Then when Uber eats became a thing – there was never a weekend when we didn’t have donuts on hand for breakfast.
Now that we are out of the city, we don’t have a donut shop within 100 miles – so we are making our own. My daughter loves the old-fashioned variety, while I prefer cake and the hubs loves fritters.
Since we already make our favorites pretty regularly, we decided to whip up some old-fashioned donuts, which made her so happy.
Our cream donuts are best eaten the same day they’re made. However, if you have leftovers, store them in an airtight container at room temperature for up to 2 days.
Sour cream donuts are made with sour cream in the batter, which gives them a delicious tang. Regular donuts are usually made with milk or buttermilk.
Yes, sour cream donuts can be frozen. Just place them in a freezer-safe container or bag and they’ll keep for up to 3 months.
You can microwave them for 15-20 seconds. I don’t recommend any more than that. Keep in mind that the glaze will melt when reheating, which could make the donuts a bit soggy as it soaks into them.
Old fashioned sour cream donuts are called old fashioned because they’re made with sour cream instead of milk or buttermilk. This gives them a delicious tang that sets them apart from other types of donuts.
Plus, they’re the perfect size for a quick breakfast or snack.
Room temperature ingredients help to ensure that everything blends together perfectly. You don’t want any pockets of unblended butter. You want everything evenly disbursed for the perfect texture.
When your dairy products are at room temperature, they can create an emulsion. It’s essential to have an emulsion because air gets trapped, so the baked goods expand and get fluffy as it bakes.
In short- yes. Light and delicate donuts similar to those from the bakery can be made with purchased cake flour.
Homemade cake flour replacements don’t really work, and all-purpose flour will not produce donuts with the same delicate texture as what you get with commercially-made cake flour.
When you use unbleached flour, the donuts won’t absorb as much moisture, resulting in crumbling cakes when fried.
Yes – this dough must be fried. This recipe will not yield the proper results when baked. Some have tried it in an air fryer with success. I can’t attest to the texture of the air fried donuts nor can I tell you how much time you would need to cook them for. I have not tried it yet.
Also – be sure to use fresh oil. Don’t try to reuse oil from chicken or french fries or tortillas. That oil will have remnants of flavor from those other things you cooked in there. Plus – oil from cooking things like chicken should always be discarded after one use anyway.
Don’t forget to fry up those donut holes too!
Yes – please don’t skip this part. Chilling the dough is essential to the dough being at the right temperature when it hits the oil – making the perfect texture when done cooking.
There are a couple of ways to do this. The first being that you can take the butter (& any other ingredients that need to be at room temperature) out, leave it on the counter for about 30 minutes while you prep for baking.
I usually start with all my chilled ingredients and pull everything I need out onto the counter before getting started – so I know for sure I have everything before I’m mid-way through I realize I’m out of something.
But sometimes it’s winter and that isn’t enough time to get the ingredients warmed up – OR – I’m just not that organized to plan ahead. It happens. So I have another couple of tricks.
I place the butter in the microwave – wrapped in the paper. (don’t do this if it is wrapped in foil) Then I microwave for 2 seconds – flip – go another 2 seconds – flip again – and continue for 2 seconds on each side.
This is usually enough to get it perfect – sometimes stopping before if it feels soft enough. Take care when doing this method – overly softened butter from the microwave WILL ALTER the end result of the recipe. Don’t over-do it.
My third method is to place the wrapped butter sticks in a zip-top bag and place it in a bowl of warm water. I do this with the eggs too. If the water isn’t too hot it can be THE PERFECT way to get “room-temperature” ingredients.
This donut recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made homemade donuts before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this donut recipe. (you can also SHOP MY FAVORITES in my store)
If you love this old-fashioned donut recipe, you’re going to love these other donut recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Old Fashioned Sour Cream Donuts as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
CONNECT WITH YUMMI HAUS!
Be sure to follow me on my social media, so you never miss a post!
Parfait Cups are the perfect make-ahead breakfast. Loaded with yogurt, granola, sweet honey, and mixed berries, they are a refreshing way to start the day!
These yogurt parfaits really are a delicious and healthy breakfast option. They are so versatile and can be made with so many different ingredients.
With this recipe, we used yogurt, granola, mixed berries – and of course, local honey.
Since we usually gravitate towards easy breakfasts like these during the warm summer months, and those same months are when we have the best access to all the colorful berries in the garden – it is fun to make these in pretty, patriotic colors.
I’m a HUGE lover of red, white, and blue – so whenever I can incorporate them into my recipes, I’m all for it. Because they are a healthy, patriotic-themed snack they are not only great for breakfast – but would make a healthy option for desserts during all your summer holiday celebrations too!
A yogurt parfait cup is a yogurt-based breakfast dish. It typically consists of yogurt, granola, and mixed berries.
Parfait is a French invention that involves boiling cream, egg, sugar, and syrup to make a custard-like puree.
The American version, in contrast, is made up of several ingredients layered together, including granola, nuts, yogurt, and liqueurs as well as fruits or whipped cream.
Stir your parfait as you eat to enjoy it. Stir the parfait while eating so that all of the components mix together, or simply bite pieces from different layers of the parfait.
Yogurt parfaits are a healthy breakfast option because they contain yogurt, which is a good source of protein and calcium. Additionally, yogurt parfaits typically contain granola, which is a good source of fiber.
Mixed berries are also a healthy addition to yogurt parfaits as they are packed with antioxidants.
Yes – these can be made with frozen fruit. I do recommend thawing the fruit by rinsing it with water and then drying it off before adding it to the mixture.
Frozen fruit tends to get pretty soggy once it is thawed, so I don’t recommend using it if you plan on making several parfaits ahead of time and storing them in the fridge for a couple of days.
These are a great breakfast option for both kids and adults. They are also a good option for people who are looking for a healthy and filling breakfast.
I recommend enjoying these for up to 3 days when kept properly refrigerated. If you are going to have these out at a breakfast buffet, please keep them on a chilled tray or have them nestled in a bucket of ice. You don’t want them out at room temperature for more than 30-45 minutes.
You can add oats to do an overnight oats mixture to this parfait by following these instructions.
Yes, yogurt parfaits can be made with vegan yogurt and granola. Simply substitute the yogurt and granola for vegan versions.
Here are some tips for making yogurt parfait cups:
– Use plain yogurt and add your own sweetness with honey or agave nectar.
– Get creative with your toppings! Try adding different types of berries, nuts, or seeds.
– If you are making yogurt parfaits for a large group, consider setting up a yogurt bar where people can choose their own toppings.
Yes, these can be made ahead of time. Simply layer the yogurt, granola, and berries in a cup and store them in the fridge for up to two days.
It makes planning breakfasts so easy when you can make several ahead of time and then they become a super quick, grab-n-go breakfast.
This breakfast recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made a parfait before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this easy recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy breakfast recipe, you’re going to love these other quick breakfast ideas too. Please click each link below to find the easy, printable recipe!
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Moist, delicious Strawberry Donuts are topped with a sweet pink and white glaze. Baked, not fried – so easy and ready in just 30 minutes.
Who doesn’t love donuts? Strawberry donuts are even better! These baked donuts are glazed with a delicious strawberry frosting. They’re perfect for a weekend breakfast or brunch.
Bonus – they are so simple to make, there’s no excuse to go to the donut shop anymore!
When we lived in town it was so easy to run out and pick up donuts for breakfast on the weekends. It was even better when Uber Eats and Doordash became a thing – delivered and I didn’t even have to go anywhere.
But now that we are far out of town, it isn’t so easy. I have had to get back in the habit of making our own donuts. Fortunately, these baked donuts are ready in just 30 minutes – which is less time than it took to get in the car and go pick some up, even when we were in the city.
I know you’ll absolutely love them. They have that perfect sweet strawberry flavor – mmmmmm SO GOOD!
I store them in an airtight container in the refrigerator for up to 4 days. This keeps the frosting from getting too gooey. You can also store them in a cardboard box or paper sack at room temperature just like you would the ones you get at the bakery.
The key is to avoid the airtight container at room temperature because it makes the glaze too moist and you have a big ol mess.
Oh of course! If you only need 6 donuts instead of a dozen – this recipe reduces easily. But do keep in mind that you will have to use an egg product so you can measure out half of an egg.
This is really a personal preference. If you are happy with just a little salt to cut the sweetness, then use salted butter.
I usually use whatever I have on hand & I really don’t pay too close attention to what butter I have. But I typically keep salted butter on hand & I love that little bit of extra salt with the sweet in this recipe.
These days with groceries being more difficult to find – I basically get whatever the store has available at the time and make it work.
Often called cake donuts, baked doughnuts are a variation of the traditional fried donut. Unlike their fried counterparts, baked doughnuts are made using an oven instead of a deep fryer. They are typically glazed or coated with delicious icing or frosting for extra flavor and sweetness.
I would say yes, but I have not given it a try. I would add between 1/2 to 1 cup of diced strawberries. Keep in mind that they will bake out their moisture, which could increase baking time.
This will most likely increase the volume of the batter – so you may need to make more than the 12 shown here.
Freeze-dried strawberries can be found in the baking aisle of most grocery stores. If you can’t find them there, check online. I like to get mine delivered as our smaller stores here in rural Idaho don’t always have them.
You bet! These donuts freeze best before they have been glazed as the glaze can get soggy in the moist air of the freezer. Be sure to freeze in a single layer on a plate or baking sheet. Once frozen, you can transfer them to a ziptop bag or another airtight container for long term storage. Thaw in the fridge overnight and glaze before serving.
We are often just enjoying these with our morning coffee. However – there are those times when we make these for a holiday or when we have company over, which means we do a full spread. Here are some of our favorite recipes we pair with these donuts.
This tasty breakfast recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made homemade donuts before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this morning recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy strawberry donut recipe, you’re going to love these other donut recipes too. Please click each link below to find the easy, printable recipe!
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This Crepes Recipe is the best! Tender and golden on the outside and delicate on the inside. Perfect for a sweet breakfast or decadent dessert.
I don’t know about you – but I sure love going out and enjoying a fancy breakfast every now and then. But we dine out less and less these days.
While that can be a good thing, that doesn’t mean the craving for a special breakfast goes away. This is why we make more and more of our dining-out favorites here at home – like this Crepes Recipe.
We really love these and they aren’t as difficult as they appear. It’s really all about getting that batter thin and even. Not all that different from making pancakes – just so much thinner.
I promise once you give these a try you’ll want to stay in and enjoy these in the comfort of your own home instead of having to get ready and go out. They are soft, buttery, and soooooo delicious!
Crepes are a type of thin pancake that originates from France. They can be made sweet or savory, and are often filled with various toppings. Crepes are typically made with wheat flour, eggs, milk, and butter.
The best way to test the temperature of your pan is to sprinkle a few drops of water on it. If the water sizzles and evaporates immediately, then the pan is ready.
If your crepes are too thin, you may be using too much batter. Try using less batter next time.
If your crepes are too thick, you may not be spreading the batter evenly. Make sure to tilt the pan so that the batter covers the entire surface.
After you flip the crepe, let it cook for about one minute before checking it. The Crepe should be golden brown on both sides. If it’s not quite done, you can let it cook for a few seconds longer.
We love to make a big breakfast when making these crepes. Here are some of our favorite recipes to include with them.
There are endless possibilities when it comes to toppings for crepes. Nutella and bananas are always a good choice, or you could try something savory like ham and cheese. Get creative and have fun!
This crepe recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made homemade crepes before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this breakfast recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy crepe recipe, you’re going to love these other breakfast recipes too. Please click each link below to find the easy, printable recipe!
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The perfect way to start your day is with tasty eggs cooked over easy. This recipe for Over Easy Eggs is so simple and incredibly delicious.
What’s your favorite way to make eggs? I’m all about the runny yolk – so when I’m picking my favorite we almost always fry them.
They are great when served with sausage or hashbrowns. But my favorite way is to put them on some bread with a little bacon and mayo for a delicious fried egg sandwich. SO GOOD!
Now – when it comes to making these eggs, it can be a bit daunting. When I was first learning to cook I was told that making eggs is actually considered one of the more difficult things to make.
So we are here to take all the guesswork out of it. We broke it down with step-by-step pictures so you can have all the information you need before you get started.
Once you do it the first time you will be so excited. You’ll wonder why you waited so long. If you have already done it but struggle to make them perfect – I hope this will help you and you can enjoy your breakfast as much as we do.
If you happen to have leftovers, just transfer them to an airtight container and keep them refrigerated for up to 3 days.
To reheat, add a splash of water to the container, cover with a paper towel (this helps them to steam and not dry out), and microwave until hot – usually, just about 30-60 seconds will do it.
Keep in mind that cooking for a second time will result in the yolks cooking and being firm. You will not be able to keep the yolks runny if you need to reheat them later on.
We have a habit of stocking up on eggs and then forgetting about them because they are out in the garage fridge.
While eggs will keep (if refrigerated properly) for up to 6 weeks beyond the date on the package – I always like to do this nifty little test if I know they have been in there for a while. The date isn’t always accurate.
When eggs go bad – they create an air bubble inside the shell. So if you place an egg in a few inches of water – watch what it does.
Nope – we have made this recipe with brown or white eggs, either from the store or gifted from our neighbor’s chickens. (those are my favorite)
The size of them doesn’t matter – which is especially great when you are not buying them commercially. They tend to be a variety of sizes when getting them from your own hens.
If you are making an ostrich egg – that is equivalent to about 24 chicken eggs. So you will need a very large fry pan to make a fried egg of that size.
When cooking an egg over easy, it all begins with adding a bit of butter to your skillet, just like a sunny side egg. Once you add the butter to the skillet, set it to medium-low heat and then allow the butter to melt before cracking your egg over the skillet.
When you have the egg cracked in the skillet, allow it to cook on the first side for about two minutes and then carefully flip it over to the opposite side. When cooking an over-easy egg, you only need to let it cook in the skillet for around 30 seconds and can then remove it, placing it on your plate to enjoy it with your favorite breakfast meat and toast.
If you want to have eggs over medium, let the second side cook for up to 45 seconds before removing them from the pan. And, when you prefer eggs over hard, where they’re slightly overcooked, you can leave the second side cooking for an additional minute before removing the eggs from the pan and plating them.
Don’t forget to add your favorite seasonings after you’ve put the eggs in the skillet. You can keep it simple with salt and pepper or use something else, such as seasoning salt, red pepper flakes, or even garlic powder.
There are two other similar ways to cook an egg in the frying pan: over medium and over hard. It’s just a matter of how cooked the yolk is. The distinctions between all of the ways to fry an egg are as follows:
You’ll know your eggs are done once the whites are set and the yolk has started to thicken but is still runny. If you’re not sure, it’s better to err on the side of undercooking since you can always cook them a bit more.
Using room-temperature eggs gives a better end result – but isn’t absolutely necessary to make an over-easy egg.
The easiest way is to use a spatula. Gently slide it under the egg, making sure to get all the edges, then quickly flip it over. You can also try flipping it with your wrist like you would a pancake.
This simple breakfast recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you are new to cooking and have never made eggs at home before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this morning recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy recipe for fried eggs, you’re going to love these other breakfast recipes too. Please click each link below to find the easy, printable recipe!
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Making mini pancakes, often called silver dollar pancakes, is a great way to use up ripe bananas. These tiny banana pancakes are perfect for a quick and easy breakfast or snack.
Mini Pancakes are a fun, quick, and healthy breakfast for kids of all ages. They’re also a tasty snack any time of the day.
Growing up my grandparents would always take me out to a diner-style breakfast whenever I would visit. I don’t think I ever left without ordering the silver dollar pancakes. They were my favorite.
All these years later – I still think they are pretty great. But I wanted to make some and use up some of our over-ripe bananas.
Since making banana pancakes is something the whole family enjoys – I thought it would be great to make them mini to add a bit of nostalgia to our weekend morning.
These are not only fun but so delicious too. We paired ours with salted caramel sauce, whipped cream, and sliced bananas. Absolutely scrumptious!
Silver dollar pancakes are about the size of an old-fashioned silver dollar, which is about an inch and a half in diameter. Regular pancakes are usually 4-inches are larger!
You can bake these banana pancakes up in a larger size if you prefer. In contrast, other types of pancakes that aren’t necessarily “silver-dollar” are three inches in diameter and equally delicious.
If you did not preheat your pan to a high enough heat or coat it with enough butter then the batter could stick to the pan.
Sure! If you don’t want to mix your own batter in this recipe – just follow the steps starting at #4 here.
Place any leftover mini pancakes in an airtight container and keep refrigerated until ready to serve again. To reheat, vent the container by popping the lid and then microwave for 60-90 seconds or until hot.
The fluffiness of pancakes comes from the baking powder, so it is important that your baking powder is not old. You also want to mix the batter just until the flour is mixed in, as overmixing will increase the gluten, which will result in chewy pancakes instead of fluffy.
Pancakes freeze wonderfully! It is best to flash freeze them by placing them in a single row on a parchment-lined plate for an hour. Once they have partially frozen, transfer them to a freezer-safe container or ziptop bag and return to the freezer for up to 3 months.
I like to place a piece of parchment or wax paper in-between the pancakes so I can stack them when frozen. This helps when I only want to thaw a couple of them for a smaller breakfast.
I have not personally tried it, so I can’t say how that would turn out. But if you would like to try it, I suggest a product that offers a 1:1 swap. Please let me know how it turns out.
Microwave: Reheat in 15-second intervals until hot.
Skillet: Melt butter over medium-low heat, then add pancakes and cook until warm.
Oven: 350°F (177°C) for 10 minutes.
Add additional time if cooking from frozen.
This mini pancake recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made homemade pancakes without a mix before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this breakfast recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy Mini Pancakes (Silver Dollar) recipe, you’re going to love these other pancake recipes too. Please click each link below to find the easy, printable recipe!
Peppermint Chocolate Truffle Pancakes
3-Ingredient Chocolate Protein Pancakes
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Each slice of this delightful Amish Cinnamon Swirl Bread is a heavenly blend of soft, buttery bread and sweet cinnamon swirls.
Imagine the perfect start to your morning or a sweet cap to your evening with a slice of Amish Cinnamon Swirl Bread. This is a seriously tasty creation that combines the tender crumb of cake-like bread with a heartwarming cinnamon sugar swirl.
All of that is crowned with a silky glaze that enticingly drips down its sides. Each slice shows a beautiful pattern of cinnamon, making it not just a treat for the taste buds but also a feast for the eyes.
View postMade with fresh or frozen berries, & Greek yogurt, these Mixed Berry Muffins are fluffy and sweet, loaded with all the berry flavor you love.
Mixed Berry Muffins are a delicious and easy breakfast to make! This recipe only requires a few simple ingredients and takes less than 30 minutes to prepare.
This is why I love these muffins so much. Not only are they so crazy easy to make, but it’s fast too. I can be serving them up almost as fast as the craving comes on.
I whip these up almost every Friday afternoon when the berries are in season and we have an abundance of fruit around here. They are perfect for a quick breakfast before we head out to work on the yard or garden on a weekend morning.
I know you’ll love these as much as we do. SOOOOO GOOD!
This recipe will make about 12 muffins. You can easily double the recipe if you need more than one dozen muffins.
I like to use all-purpose flour for mixed berry muffins. You can try them using different types if you like, however, using a higher-protein flour such as wheat or almond flour will help to create a firmer texture.
You can use any type of berries you like in mixed berry muffins. My personal combo is blueberries, blackberries, and strawberries. If we are lucky enough to get some huckleberries throughout the season, I like to add those in there too.
Yes, mixed berry muffins can be frozen. Simply let them cool completely, then place them in an airtight container or freezer bag and freeze for up to 2 months.
To enjoy again – just thaw in the refrigerator overnight before serving.
Yes – these mixed berry muffins can be made without oil, but it is recommended that you use at least some oil in the recipe to help with texture and flavor. Try using unsweetened applesauce in place of the oil if you don’t have any or don’t want to use it.
I do not recommend omitting the yogurt as it keeps the muffins moist. However, you can use low-fat or fat-free yogurt. You can also use sour cream if you don’t have Greek yogurt. Keep in mind that you will lose some flavor when reducing the fat- the fat is where the flavor is.
For this recipe, you will need to use Greek yogurt or sour cream. Using a regular yogurt won’t have the right consistency to give the muffins what they need to be light and fluffy.
The official way is to spoon the flour into the measuring cup & level off. This makes sure the flour isn’t packed tightly into your measuring cup, adding more than you need, as that will make your baked goods too dry.
However – if you fluff your flour with a spoon, then gently scoop the flour into the measuring cup, taking care to not pack the flour – that should work for this recipe.
Bakers release is a combination of oil, flour, and shortening that makes releasing cakes and other baked goods almost effortless.
To make Bakers Release – it is as simple as 1,1 & 1.
Mix the ingredients together – whisking well. Store in an airtight container in the pantry or refrigerator. When ready to use, dip a pastry brush into the mixture and spread it over the cake or muffin pan.
Place any leftover muffins in an airtight container and keep them at room temperature for up to 2 days. You can also keep them in the refrigerator for up to 5 days. Just be sure to bring them to room temperature before serving again – they are so much better when they aren’t cold.
We love to grab one of these muffins and pair it with so many great recipes. Here are just a few of our favorites…
This breakfast recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made homemade muffins before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this breakfast recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy muffin recipe, you’re going to love these other recipes for muffins too. Please click each link below to find the easy, printable recipe!
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This easy Scrambled Eggs Recipe is a quick breakfast that can be thrown together in minutes and will keep you satisfied all morning long. (recipe for stovetop, microwave, and air fryer methods)
One of my favorite things to have for breakfast is a nice plate of scrambled eggs. Super light and fluffy with some cheese mixed in making these absolutely incredible. (pair them with my perfect oven-cooked bacon.)
But since I am a self-taught cook, it took me a while to perfect the recipe. But I can honestly say, these are truly THE BEST.
So if you are looking to take all the guesswork out of making eggs – you have come to the right place. I know you’ll love these.
If you love a nice and fluffy plate of scrambled eggs, you will love this recipe. These are simple to make and great for a quiet weekend morning at home or making on the griddle while out camping.
I know that there is nothing like a delicious breakfast like this and it doesn’t take but a handful of ingredients and a few minutes to make.
If you happen to have leftovers, just transfer them to an airtight container and keep them refrigerated for up to 3 days.
To reheat, add a splash of water to the container, cover with a paper towel (this helps them to steam and not dry out) and microwave until hot – usually, just about 30-60 seconds will do it.
Nope – we have made this recipe with brown or white eggs, either from the store or gifted from our neighbor’s chickens. (those are my favorite) But the ratios for the milk and butter shown here are for large eggs.
If you are using medium or smaller eggs, you might need to add 1-2 more to the mix. If you are making an ostrich egg – that is equivalent to about 24 chicken eggs. So you will need to increase this recipe that is for just 3 chicken eggs by 8.
We have a habit of stocking up on eggs and then forgetting about them because they are out in the garage fridge.
While eggs will keep (if refrigerated properly) for up to 6 weeks beyond the date on the package – I always like to do this nifty little test if I know they have been in there for a while. The date isn’t always accurate.
When eggs go bad – they create an air bubble inside the shell. So if you place an egg in a few inches of water – watch what it does.
When you want to make the lightest, fluffiest, and most delicious scrambled eggs, be sure to follow this simple process. First, you need to crack your eggs over a bowl and mix them with a whisk.
You can do this with at least one, two, three, or more eggs, depending on how many you’d like to have for breakfast. After you’ve mixed your eggs, add about a teaspoon of milk or heavy cream, whichever you prefer, and continue to whisk your eggs.
You have the option of adding your seasonings before, during, or after cooking the eggs. It’s always a good idea to add the seasonings while mixing the eggs with the milk so that you can ensure an even distribution of the salt, pepper, and anything else you plan to use on your scrambled eggs.
After you’ve mixed your eggs, grab your skillet, place some butter or margarine in the skillet, and set it to medium-low heat to melt the butter.
As the butter begins melting, pour the content of your bowl into the skillet and allow the eggs to sit for about 30 seconds before you use your spatula to continue mixing them up.
It only takes around two to three minutes to cook these eggs. If you like them soft, it may take less time than that. If you like your eggs dry, you can leave them in the skillet for an extra minute or two.
Be sure to swap out the spatula when the eggs are less runny so you don’t cross-contaminate by continuing to touch the eggs with the spatula that had the uncooked eggs on it.
Here are some of our favorite egg recipes to try…
Eggs will continue to cook for up to an additional 3 minutes once they are removed from the heat, so be cautious to not over-cook. The eggs are considered done when they are set but still glistening with moisture. If you cook them too long they will be dry and rubbery.
This classic breakfast recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you are new to cooking and have never made eggs at home before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this morning recipe. (you can also SHOP MY FAVORITES in my store)
If you love this Easy Scrambled Eggs recipe, you’re going to love these other breakfast ideas too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Scrambled Eggs as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Surprise your loved ones with a batch of these quick and easy Coffee Cake Muffins for breakfast. They’re the perfect way to start off the day!
Making coffee cake muffins is a great breakfast for the weekend. These muffins are delicious and filling, plus everyone loves them.
Coffee cake muffins are also easy to make; all you need is a few simple ingredients and a muffin tin – which is why we love making them so much.
View postThis easy poached eggs recipe makes a great breakfast. All you need is eggs, a little vinegar, water, and a saucepan. So simple and tasty!
Who loves a deliciously runny yolk when enjoying eggs? It is my favorite part of having eggs with breakfast.
While there are plenty of different ways to make eggs and get that great yolk, one of my favorites is to poach the eggs. It is super simple to do and the yolk is perfect every single time.
Poaching an egg isn’t a complicated process, although it does take a little practice. The first thing you need to do is add water to a pot.
After you’ve added the water to the skillet, you’re going to need to add a bit of white distilled vinegar into the skillet with the water. You don’t need too much vinegar. About two to three tablespoons would be good enough.
While the water comes to a very gentle boil, it’s time to prepare the eggs. Depending on how old your eggs are, you may want to crack them, one at a time, into a fine strainer and let it set for a few minutes. This will remove any thin egg whites.
The next step is to add them to a small bowl and slip them into the water. You don’t want to mix them or anything like that because then you won’t end up with poached eggs.
Now check your water, you want to see a good amount of bubbles on the bottom of the pan, but you don’t want it to be boiling. Using a long-handled spoon, gently stir the water in a circular motion to create a tornado effect, then gently slip the egg into the center of the water that is moving.
You only need to cook the poached eggs for two or three minutes, so be sure to stand by the stove to avoid overcooking the eggs. If you overcook them, they won’t turn out perfectly.
To remove the egg, use a slotted spatula to lift the egg from the water and place them on a plate, and serve them. You can eat them by themselves or with other foods, including sliced bread or toast. Some people like to add them to salads for extra flavor, too.
Absolutely! After the eggs have finished poaching, just place them in an ice-water bath and store them in the fridge for up to 2 days.
When you’d like to eat them, just add some hot water to a small bowl or cup and add the poached egg until it’s warmed up (about 20-30 seconds).
Poached eggs can be kept in water in an airtight container for up to two days in the fridge and then reheated. Because eggs are rather thick, they won’t absorb much liquid after two days; however, I’ve discovered that the yolks do become a bit moist over time.
When poached eggs are combined with a moderate amount of healthy fats and carbohydrates, they can be an excellent breakfast choice for people looking to lose weight. A poached egg on toast is filling and provides plenty of nutrients to help get your day started off on the right foot.
Protein-rich foods like poached eggs can help keep you feeling satisfied throughout the morning, helping to prevent snacking later in the day. poached egg on toast recipes is a great way to enjoy this breakfast food while sticking to your healthy eating goals.
The risk of salmonella infection increases with the consumption of any food containing eggs. This is especially true if the eggs are undercooked or if the yolk is left runny. As a result, poached eggs might be hazardous to your health since they may harbor salmonella.
Don’t miss these other great egg recipes
This poached egg recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made eggs like this before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this breakfast recipe. (you can also SHOP MY FAVORITES in my store)
If you love this Easy Poached Eggs recipe, you’re going to love these other breakfast ideas too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Easy Poached Eggs as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Soft Boiled Eggs are a staple in many households. They are a favorite because of the soft and supple whites and that delicious runny yolk. Great for breakfast or brunch or serving for your Easter holiday feast.
There’s a reason why soft-boiled eggs are a breakfast favorite. There’s something about the soft, creamy center that just makes them irresistible. And they’re so easy to make!
I know that our family LOVES that gooey yolk. It’s perfect when paired with so many things for breakfast. You’ll love how easy these are to make.
While these eggs are more commonly made in the spring because people associate having eggs with Easter – you can enjoy these soft-boiled eggs all year long.
Eggs are actually quite good for you – which is why we like to make so many different varieties to keep our mornings interesting.
While the two are similar – there are some distinct differences – the yolk and how they are served.
If you want to make soft-boiled eggs, you can follow the same process as you would when making hard-boiled eggs, but remove the eggs after only 4-6 minutes. (see my recipe here for Perfect Hard Boiled Eggs)
Be sure to follow the same steps of setting your eggs in water on the stove and then boiling them for several minutes. If you’re not sure whether an egg is ready to remove or not, you can take one out, crack it, peel it, and slice it to check the center.
Once you’ve checked the center, if it still looks soft like how you want it, you can remove the rest of the eggs from the pot full of water.
Serving soft-boiled eggs while they are still warm is best so you can maintain that deliciously runny yolk, however, you still want to add them to an ice bath to stop the cooking and make them easier to handle.
After they are done, you can use a cutter or knife to crack the shell. We like serving the soft boiled eggs in an egg cup with a small spoon or dipping toast.
Keep the soft-boiled eggs in the shell, as they will last for approximately two days in the refrigerator. To reheat refrigerated soft-boiled eggs, simply do the same process with half the time.
You can, and we do it often for the stovetop method. When we are feeding the whole family we will double, triple, or quadruple the recipe so that we have enough for everyone. It is simple to do, as long as you work quickly once it is time to move the eggs to the water bath.
Soft-boiled eggs are an egg that has been cooked in their shell until the whites have a custardy texture and the yolks are creamy, with a runny (uncooked) to jam-like (half-set) consistency.
We have a habit of stocking up on eggs and then forgetting about them because they are out in the garage fridge.
While eggs will keep (if refrigerated properly) for up to 6 weeks beyond the date on the package – I always like to do this nifty little test if I know they have been in there for a while. The date isn’t always accurate.
When eggs go bad – they create an air bubble inside the shell. So if you place an egg in a few inches of water – watch what it does.
Unfortunately, there isn’t a way to know without cracking one open. However – if you follow the time guidelines here in this recipe you should end up with perfectly soft-boiled eggs. Over time you might find you have a preference and like to cook them a little less or a little bit longer for the desired doneness. But this recipe here should give you the perfect result.
Soft-boiled eggs can be kept for up to three days if refrigerated. If desired, heat the eggs in simmering water for 1 minute before serving.
This easy breakfast recipe is SUPER delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made soft-boiled eggs before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this breakfast recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy recipe for soft-boiled eggs, you’re going to love these other breakfast recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Soft Boiled Eggs as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Forget about running to the coffee shop for breakfast when you can make warm & chewy, Air Fryer Bagels in the comfort of your own home!
Do you love homemade bagels? Growing up we had coffee drive-thrus and even a massive bagel shop nearby our place. It was quite common for us to swing through and pick up a morning bagel and mocha to enjoy while we sat in traffic each morning on the way to work.
These days we live so rurally that there isn’t anything like that around here. Even the local market only offers a few choices when it comes to bakery goods. So we have become accustomed to making our own.
For years I have made bagels in the oven. Then I switched to a super-easy, no-yeast dough and I thought making bagels couldn’t get any simpler. But then the air fryer came on the scene and it was a game-changer.
Honestly – these come together so quickly – you’ll wonder why you ever buy the ones at the store. You can have these super soft and fresh bagels whenever the craving strikes.
The key to keeping the bagels fresh is to give them just enough air so that they keep from getting too moist. Unlike the ones you get at the store that are loaded with preservatives, these will soak up the moisture from the refrigerator. So I like to keep them in a paper bag at room temperature to keep the texture just perfect.
To toast these bagels, slice them in half horizontally. Then spray lightly with oil. Heat the air fryer to 360 degrees. Place the prepared bagel in the air fryer and cook for 2-3 minutes or until it reaches the desired level of toasted perfection.
Sticking can often happen when using an air fryer. I understand that most would think to add non-stick spray to the basket to prevent this. I strongly encourage you to not do that.
Non-stick spray leaves a coating that won’t come off, even when washed. Over time – this will build up and cause smoking when you use our air fryer.
I also do not recommend putting down a sheet of foil. The idea behind air frying is to allow the air to circulate around the food.
This is why the basket or tray has holes in it. If you put foil down – this prevents the air from reaching all of the areas it needs to in order for it to cook properly.
Instead – I recommend spraying the basket with olive oil using this spray bottle. You can line the air fryer with perforated parchment paper.
Or you can use one of these really great silicone liners that still allow for airflow but are reusable and easily cleanable.
Every air fryer is a bit different and they all cook at different rates – so in general, all cooking times are approximate based on the pan and temperature.
You can always cook the recipe longer if needed and reduce the heat a bit. If needed, you can tent the top if it is browning too much.
The honey not only adds a light sweetness to the dough but it also helps to improve browning while the bagels cook. You can leave it out – but I highly recommend you give it a try.
The sky is the limit when it comes to making all your favorite bagels. Here is a shortlist of the things you can add as toppings.
YES! If you don’t want to make this yeast dough – you can certainly speed up the process by using my super easy 3-ingredient bagel recipe and then cooking them in the air fryer instead of the oven.
Everything bagel seasoning contains sesame seeds, poppy seeds, salt, garlic powder, and onion powder. It has become quite popular originally as a bagel seasoning and then Trader Joe’s decided to sell it as a stand-alone product which went crazy.
People love it and it pairs quite nicely with cream cheese on a bagel. This is probably why it is so popular.
This is a really easy recipe to make and once you have it on hand – you can add it to more than just these bagels. To make your own seasoning – just mix the following ingredients together in a small bowl and then store in a small airtight container.
If you love this recipe – You might also love my air frying cookbook too!
The Essential Air Fryer Cookbook for Two also makes everything fast and easy. Most recipes take 30 minutes or less and they’re designed with simple prep and minimal clean-up in mind. Nutritional information, serving size descriptions, and recipes for vegetarians, vegans, and gluten-free are also included. There’s so much to savor.
The Essential Air Fryer Cookbook for Two
Perfectly Portioned Recipes for Healthier Fried Favorites
If you love this easy bagel recipe, you’re going to love these other breakfast ideas too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Homemade Air Fryer Bagels as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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This Easy French Toast Casserole is made with delicious ingredients like eggs, half and half, butter, maple syrup, red raspberries, and artisan bread. It is perfect for celebrating on holiday mornings or a lazy weekend meal.
Do you love baked french toast? Our family does because it takes all the mess and stress out of making french toast for breakfast.
We love how easy it is to add all of the ingredients into the dish and bake it – instead of trying to cook each slice of french toast individually in the skillet.
View postMatcha Shake is a delicious, nutritious, and convenient way to bring the benefits of matcha green tea to your day.
In fact, matcha is so nutritious you could be drinking matcha shakes every day.
We love this matcha shake to start the day because not only is it delicious but it’s easy to make too. Just 4 simple ingredients and 5 minutes are all you need.
Your matcha shake can include any number of ingredients to match your tastes, but this recipe here will get you started and that will give you some ideas for breakfast!
Matcha is made from a special Japanese green tea leaf that has been ground into a fine powder. Green tea in general is very high in catechin polyphenols, which are powerful antioxidants that help with many kinds of illness.
In matcha, the catechins, as well as other beneficial chemicals, are much more potent because matcha is made from ground-up green tea leaves, where a greater quantity of matcha – and thus a greater quantity of matcha’s antioxidants – can be ingested.
Matcha has a bright vegetal flavor with hints of sweetness and umami. Ceremonial grade matcha can be consumed alone, while culinary grade matcha may be used in lattes, smoothies, and other drinks.
The taste of matcha can be earthy. The matcha powder itself might be harsh, but sweetening it with honey or sugar makes it more acceptable. The milk adds to the mix to make it smoother.
Most people use green tea powder in order to make matcha green tea, so if you’ve ever had that, you would know what matcha tastes like, although matcha contains more concentrated antioxidants than brewed green tea.
It loses its flavor after a year, even if it is unopened. If the package is opened, it will last up to 4 weeks and then it will lose color, flavor and get worse. It does not spoil in the traditional sense; it just becomes bad.
Please do not freeze matcha or Japanese green tea. While it is acceptable to store them in the refrigerator, freezing will cause them to lose flavor.
Because tea leaves are wet, this is a significant component of the taste and nutrients. As a result, frozen tea does the same thing.
Caffeine is present in both pre-made green tea and matcha, although it is less than that found in coffee or black tea. Matcha appears to have more caffeine than regular brewed green tea, as well as more EGCG. … The average brewed green tea has 25 to 86 mg of caffeine per serving.
It’s also easy to add it to recipes in order to provide a hint of matcha taste and a nutritional boost since it’s a powder. Matcha is wonderful in baked goods, such as porridge and chia pudding, as well as smoothies.
Coffee and matcha are both low in calories and have a harsh flavor. Despite the fact that they’re both caffeinated beverages, coffee has more caffeine per serving than matcha.
Citrus tastes are compatible with matcha, emphasizing the plant flavor of the powder. Citrus (particularly lemon) has been found to improve green tea antioxidant absorption by adding it to a flavor mix.
Because of the large surface area of the powder, air exposure can expedite matcha’s oxidation. When air is permitted access to matcha for a lengthy length of time, it works its way through the powder and begins to degrade the tea.
I’m not a dietician – but I have heard that matcha contains a high amount of catechins, which have been proven to aid in weight reduction and fat loss. Green tea can assist your body’s metabolism by naturally assisting in the acceleration of it, allowing you to burn more calories and store less fat in the process known as “thermogenesis.”
The matcha flavor complements dairy components like milk and cream extremely well, and vanilla adds the perfect smooth sweet flavor. This ice cream is delicate but delicious.
Cold and hot matcha are equally delicious. Cold, on the other hand, is more refreshing and has a smoother flavor. While matcha does not need to be heated in order for all of its health benefits to be obtained, it is preferable to prepare the drink with hot water because matcha contains L-theanine, which becomes more accessible when absorbed through the skin.
One method for keeping your matcha beverage longer is to store it in an airtight container in the refrigerator. The quality of the powder will be maintained by keeping it cool and dry. This is a fantastic option if you live in a hot or humid environment.
This morning shake recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made anything with matcha before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this shake recipe.
If you love this easy matcha shake recipe, you’re going to love these other recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for a matcha shake as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Loaded with sausage, hash browns, cheese, and peppers, these Breakfast Burritos are the perfect food to keep you going all morning long.
I love a good hearty breakfast. But I don’t always have the time to make it or to sit down and enjoy it. So we like to make breakfast burritos in bulk for quick, on-the-go meals,
These are especially great for the kids and their busy schedules. It ensures they have something warm and delicious for breakfast – even if they are hurried to get out the door. Not to mention – these are great for camping too.
Everything you love about breakfast is right there in the wrap or tortilla. That delicious breakfast sausage mixed with the hashbrowns and cheese and eggs – what more could you want?
The best part about these is that I can make a WHOLE BUNCH and store them away. Making sure we have breakfast for a while is so simple. I know you will love this recipe – check out how you can make them too!
When you’re done making Breakfast Burritos, it’s time to store them. There are a few ways to do this:
You can wrap Breakfast Burritos in plastic and keep them in the fridge like that for up to 3 days or put Breakfast Burritos into an airtight container and freeze them for up to 1 month.
Breakfast Burritos can also be wrapped in aluminum foil and frozen for up to 1 month which is really nice if Breakfast Burritos are something that you always have on hand throughout the year, you just take Breakfast Burritos out of the freezer when they’re frozen solid and let them thaw out in the fridge overnight.
Breakfast Burritos are tortillas filled with eggs, meat, cheese, and other Breakfast Burrito fillers. Breakfast Burritos can be eaten at any time of the day but Breakfast Burritos are usually eaten for breakfast.
Yes, sometimes I like to add some bacon, a sausage link, or some ham or black beans. You can also try sausage chunks, bacon bits, jalapenos, onion pieces, and other types of cheese.
Another option is to use a spinach wrap instead of tortillas. I also like to use pita pockets for this recipe to change it up.
Making these burritos vegetarian is simple. Just leave out the sausage and replace it with cooked eggplant or other veggies you like to enjoy. Possibly squash or zucchini.
That depends on how you look at it. The fillers can include meat and veggies along with eggs and cheese which means they are full of protein and iron. They can also contain calcium, vitamin A, vitamin C, and other nutrients that keep them healthy in addition to making them flavorful.
However- they are usually high in calories because the fillers can include eggs, cheese, and other ingredients that are high in fat. You have to weigh the fact that they are full of nutrients which can make them healthy to eat on a regular basis.
These originated where I grew up in Southern California, which is why they are a staple for me. There they’re served in restaurants and by street vendors throughout the state.
They are recognized as a regional breakfast dish of Southern California, Northern California, and San Diego in particular (even though San Diego falls in the Southern California category).
The breakfast wraps are also popular in New Mexico where the fillers can include green chiles, pork and are often seasoned with chili powder. SO GOOD!
It is no surprise that breakfast burritos were created in San Diego when a burrito vendor added breakfast ingredients to a burrito at the request of one of his English-speaking customers who wanted breakfast ingredients instead of what was on the menu.
I’m so very glad he made that request. I don’t know what I would do without this delicious morning recipe that has been a part of my life for decades now.
This breakfast burrito recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made breakfast burritos before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this delicious morning recipe.
If you love this easy breakfast burrito recipe, you’re going to love these other breakfast recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Breakfast Burritos as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Grinch Donuts is a fun Christmas morning breakfast. This easy donut and donut hole recipe – decorated with green frosting and a single Grinch heart make for the cutest holiday morning that the kids will love.
The holiday season is so incredibly busy. There is so much to do – especially on Christmas morning. No one wants to cook or spend all day in the kitchen. But we have to eat and we can’t live off of the candy in the stockings all day.
So I like to plan out some quick and easy breakfast ideas to serve on Christmas morning. I like to keep it simple, something I can make the night before and people can grab as they get hungry so there isn’t any pressure to sit down for a formal meal. That’s where these super cute Grinch Donuts come in.
View postThis Pumpkin Muffins Recipe is great for breakfast or a snack. These jumbo-sized, bakery-style muffins are moist and fluffy, with a perfect sweetness.
Do you love standard muffins or do you prefer jumbo muffins? You know the kind you get at the bakery? Or Costco muffins that are all the rage?
For me – if I am going to go through the trouble of having breakfast – it better be worth it. So I’m a “go big or go home” kind of person when it comes to food. This is why I’m all about the jumbo, bakery-style muffins like these pumpkin muffins here. They are INCREDIBLE!
Not only are these scrumptious – but they are so incredibly easy to make too. If you can dump ingredients into a bowl and whisk them together – you can make these muffins.
Nothing too complicated and they are ready in just over 30 minutes – which I love because I am definitely not known for my patience.
When the pumpkin craving strikes, or when the family says they are really wanting a big, perfectly moist pumpkin muffin to pair with their coffee on a chilly fall morning – these muffins whip up in no time. You can’t beat that. I know you’ll LOVE them.
These muffins will keep well for up to 5 days at room temperature when placed in an airtight container or ziptop bag. You can refrigerate them to give them another couple of days if needed. I recommend refrigeration if you live in a hot or humid climate.
The official way is to spoon the flour into the measuring cup & level off. This makes sure the flour isn’t packed tightly into your measuring cup, adding more than you need, as that will make your recipe too dry.
With some recipes – if you fluff your flour with a spoon, then gently scoop the flour into the measuring cup, taking care to not pack the flour – that can work. HOWEVER- FOR THIS RECIPE – PLEASE USE THE SPOON AND LEVEL METHOD.
We love pumpkin recipes in this house – so we definitely have a lot of recommendations on what to make using pumpkin. Here is a small list of our favorites.
This is really important when making pumpkin recipes. Pay close attention to the recipe & see if it calls for one or the other.
This recipe calls for pumpkin puree, which is just pumpkin that is cooked & pureed. Pumpkin pie filling is the puree mixed with sweeteners & spices – which isn’t what is usually called for when it comes to most recipes that use pumpkin.
They are not usually interchangeable because it will change the flavor & possibly the consistency of the recipe you are making.
I understand that you might not keep pumpkin pie spice on hand – or maybe you used so much last season that you may have run out. No problem – just blend the following ingredients together and you will have your own homemade pumpkin pie spice.
You bet! These muffins freeze quite well. I recommend waiting until they have completely cooled. Then wrap them individually with plastic wrap. Then place them in a zip-top bag and freeze for up to 3 months. Thaw in the refrigerator overnight before serving again.
We bake the muffins at a higher temperature for the first 5 minutes because it helps the sides of the muffins bake at a faster rate during that time. This then forces the batter to then bake upwards instead of outwards while baking slowly at the lower temperature for the remainder of the time.
This allows for a nice tall muffin with a perfectly domed top – instead of a flat muffin that reaches the top of the liner and then spills out and bakes in a random shape.
Yes, this recipe is incredibly versatile. That’s why I love it so much.
You can use this batter to make 12 standard-size muffins. Bake at 425 degrees for the first 5 minutes and then at 350 degrees for another 15 minutes. You’ll probably get 14-15 standard-size muffins, so be sure to have 2 pans ready.
This batter can also be made into mini muffins. The batter yields approx 40 muffins. Bake them at 350 degrees for 11-13 minutes. When making mini muffins, please don’t use the high temp at the beginning of the baking process.
Yes – that would be absolutely delicious. I recommend using regular-sized chocolate chips instead of mini chocolate chips because these muffins are so large. Also, I highly recommend the GHIRARDELLI 60% Cacao Bittersweet Chocolate Premium Baking Chips because they offer a larger chocolate chip that is almost as large as Hershey’s drops.
Of course, if you choose to make this recipe as standard muffins – then either regular chocolate chips or mini chocolate chips would be perfect.
If making mini muffins – I only recommend using mini chocolate chips.
Bakers release is a combination of oil, flour, and shortening that makes releasing cakes and other baked goods almost effortless.
To make Bakers Release – it is as simple as 1,1 & 1.
Mix the ingredients together – whisking well. Store in an airtight container in the pantry or refrigerator. When ready to use, dip a pastry brush into the mixture and spread it over the cake pan.
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This jumbo muffin recipe is SUPER EASY and delicious – and if you’re like me, then you probably already have some of these items on hand OR maybe you have never made jumbo muffins before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this breakfast recipe.
If you love this Easy Pumpkin Muffins recipe, you’re going to love these other breakfast recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Pumpkin Muffins as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Apple Cider Donut Holes are an easy breakfast recipe made with a simple apple cider batter and baked in a mini muffin tin, then rolled in a cinnamon and sugar coating. They are positively scrumptious!
I sure get excited about fall and all the flavors that come with it. Fall has always been my favorite season – but now that we have this property my fall days are full of picking apples from our orchard and making all sorts of apple recipes – fall is all the more fun.
So here I was picking through all of my apple recipes in grandma’s cookbooks this season because we had a massive crop of apples this year. I knew I would be making apple recipes for FOREVER. We had already made a ton of cider and wanted to make some recipes with that cider. I think these little donut holes were a perfect choice.
Be sure to try our Instant Pot Apple Cider & Apple Cider Donut Cake!
I’m so in love with these little donut holes. My daughter has been begging me to make more since she ate the last of this batch. Fortunately, the recipe is so easy that I can just hand it off to her and let her make her own.
These are the perfect little breakfast to enjoy throughout the fall season. I know I will be making these for guests coming this Thanksgiving – they are definitely a hit.
These mini muffins/donut holes are super easy to store. Just place leftovers in an airtight container and keep them at room temperature. I don’t recommend refrigerating as the cooler air will moisten the sugar coating and make it dissolve and soak into the donut holes.
While these are technically mini muffins – when they are baked and then rolled in the cinnamon and sugar mixture they take on the flavor and texture of a donut hole. Because they are also the same size and shape as a donut hole – the name just sort of stuck and became the popular and more common way to refer to these tasty little gems.
Sure – these can be made in a standard muffin tin. If you would like to do that – bake for 15-18 minutes or until golden on top and spring back when they are gently pressed on the tops.
I used homemade cider (which I will be linking to here once I get that post written) but you can use the jug of cider that you can find at either the local farmers market or the grocery store. Keep in mind that if you are using a commercial brand vs something made locally and found at the orchard – the cider will most likely be thinner.
My cider had a thicker consistency which made for a thicker batter. Either is okay.
Also – you can use either the spiced cider or the plain cider – that is up to you if you want to have a stronger spiced flavor to the donut holes. I used spiced cider – but they are delicious either way.
Yes – if you have a standard donut pan, you can add the batter to the pan and bake for 8-10 minutes at 350 degrees. I don’t recommend trying to fry this dough as it is meant to be baked.
Yes – this recipe makes 48 donut holes – which was enough for the 3 of us here to enjoy for a whole weekend. I made this recipe because I had the larger mini muffin pan and I had completely forgotten that I also had a couple of smaller mini muffin pans I could have used. Either way – this recipe easily reduces to make half or you can double it if you need a whole lot of donut holes.
Since we have quite a few apple trees on our property – it is no surprise that we make a ton of apple recipes. Here are just a handful of our favorites.
Theoretically yes, however, the apple juice will give you a very light apple flavor compared to what you get with the apple cider. In addition to that, it will be a much thinner consistency, resulting in a thinner batter – so you will want to make sure your sour cream is thick and doesn’t have too much whey mixed in before you add it.
This mini muffin/donut hole recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made donuts or muffins before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this breakfast recipe.
If you love this Easy Apple Cider Donut Holes recipe, you’re going to love these other breakfast recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Apple Cider Donut Holes as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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These Pumpkin Cruffins take your regular cinnamon-filled cruffin and add pumpkin pie filling to make the ultimate fall breakfast.
Imagine a soft and flaky pastry, reminding you of a croissant, but with the delightful twist of pumpkin and a hint of cinnamon sugar. Yes, that’s the dreamy Pumpkin Cruffin we’re talking about today.
As the fall season approaches, these delicious muffins are the perfect addition to your morning coffee or tea. Their golden brown exterior, combined with the warm spices of pumpkin, are bound to make your taste buds dance with joy.
View postDelicious Baked Pumpkin Donuts with Maple Cream Cheese Icing recipe is perfect for an easy fall breakfast that’s great for busy weekdays, weekends, and holidays mornings.
You need to try this recipe. It is so easy and quick. They are the most perfect donuts, filled with pumpkin goodness, and smothered with maple cream cheese icing. I always take advantage of an opportunity to add maple. It’s my nature.
I’m telling you – these Pumpkin Donuts with Cream Cheese Frosting are full of warm cinnamon flavor and are everything you need in a fall treat. These are so simple and perfect for breakfast or dessert!
Bring in cooler weather with these fabulous Pumpkin Donuts With Maple Glaze. You won’t believe how easy they are to make – just perfect for a weekend breakfast. But just because they are baked doesn’t mean they are lacking flavor.
Don’t be fooled, these baked pumpkin donuts are just as rich and decadent as their fried counterparts. The maple butter glaze is the icing on the cake.
So yes and no. My suggestion would be that you can freeze the donuts after they are baked. But you should then reheat and add the frosting when you are ready to serve.
This is really important when making pumpkin recipes. Pay close attention to the recipe & see if it calls for one or the other.
This recipe calls for pumpkin puree, which is just pumpkin that is cooked & pureed. Pumpkin pie filling is the puree mixed with sweeteners & spices – which isn’t what is usually called for when it comes to most recipes that use pumpkin.
They are not usually interchangeable because it will change the flavor & possibly the consistency of the recipe you are making.
I like to put them in an airtight container and refrigerate them. You can keep them at room temperature providing your home isn’t too warm.
I understand that you might not keep pumpkin pie spice on hand – or maybe you used so much last season that you may have run out. No problem – just blend the following ingredients together and you will have your own homemade pumpkin pie spice.
The official way is to spoon the flour into the measuring cup & level off. This makes sure the flour isn’t packed tightly into your measuring cup, adding more than you need, as that will make your recipe too dry.
Bakers release is a combination of oil, flour, and shortening that makes releasing cakes and other baked goods almost effortless.
To make Bakers Release – it is as simple as 1,1 & 1.
Mix the ingredients together – whisking well. Store in an airtight container in the pantry or refrigerator. When ready to use, dip a pastry brush into the mixture and spread it over the cake pan.
DON’T MISS THESE HOLIDAY E-BOOKS!
This Baked Pumpkin Donuts recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made homemade donuts before, & you might be a bit nervous – but you’re going to love these. I have made a list below of the things I absolutely can’t live without when it comes to making this fall donut recipe.
If you love this Easy Baked Pumpkin Donuts recipe, you’re going to love these other donut recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Baked Pumpkin Donuts as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Pumpkin French Toast is a great recipe for using leftover pumpkin puree. It’s a delicious, easy breakfast that can be made ahead of time, enjoyed all week, and is perfect for fall.
This dish is perfect for Thanksgiving and any other holiday breakfast. It has all the warm flavors of pumpkin pie in a french toast form. Plus, you can make it the day before so it’s an easy breakfast on the morning of your big day.
In this recipe, I use brioche bread that is dense, but still fluffy with a slight chew to it. The egg batter is flavored with pumpkin puree and spices and then doused in maple syrup to keep it moist. This Pumpkin French Toast tastes just like fall!
French toast is an eggy, bread-based recipe that is often eaten at breakfast or brunch. To make the french toast, the slices of bread are dipped in a beaten egg mixture and then fried in a skillet until golden brown.
Pumpkin French Toast is essentially traditional French toast but with pumpkin pie spice and pumpkin puree added to the eggs. It is positively delicious – we can’t get enough.
This is really important when making pumpkin recipes. Pay close attention to the recipe & see if it calls for one or the other.
This recipe calls for pumpkin puree, which is just pumpkin that is cooked & pureed. Pumpkin pie filling is the puree mixed with sweeteners & spices – which isn’t what is usually called for when it comes to most recipes that use pumpkin.
They are not usually interchangeable because it will change the flavor & possibly the consistency of the recipe you are making.
Brioche bread is originally from France and is known for its high egg and butter content and a rich and tender crumb. This gives it a light and fluffy texture and a dark and flaky crust.
There are many factors that make brioche sweet. The butter is a major one. Butter has a high-calorie content and it melts in the oven, releasing flavors from the other ingredients as it bakes and leaving behind pockets of flavor in the dough.
It’s important to use unsalted butter because its natural flavor provides a delicate complexity to the overall flavor of brioche dough. Adding salt would make the dough taste salty and would counteract with other flavors that you’re adding to it like vanilla, brown sugar, honey, or sour cream.
If you can’t find brioche bread, you can use the egg mixture using regular sandwich bread. You can even cut a loaf of french bread instead. It just won’t be quite the same as the brioche, which is the most like restaurant-style.
Brioche is a pastry that is made from dough with butter, eggs, and sugar. This pastry is often flaky on the outside and soft on the inside. The brioche dough has a rich history in France but it was also brought to America by French immigrants.
There are many variations of this pastry including plain, wheat flour versions and chocolate-covered varieties.
Cook over medium heat – the key to this is to have the heat hot enough to get that nice outer crust on the toast without scorching or burning it. Keep the heat at medium and flip once browned.
Using full-fat milk – whole milk or even heavy cream really helps to get the egg mixture ultra-creamy.
If you reduce the fat in the dairy added, the mixture will be heavier on the egg and often you will get pockets where there are too much egg and others where you don’t get any. Full-fat dairy keeps things well blended.
Only add 1-2 slices at a time to the skillet – don’t over-crowd the skillet. Unless you are working on a griddle, you want enough room to flip with ease, so keeping the cooking to 1-2 slices at a time is perfect.
Don’t oversoak the bread. This is key! Just lay the bread in the wash, flip quickly and then transfer to the skillet. Don’t set another slice in the mix to soak while you are cooking the other slices. This will result in a wet, sloppy mess.
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This french toast recipe is SUPER EASY and delicious – and if you’re like me, then you probably already have most of these items on hand OR maybe you have never made french toast before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this breakfast recipe.
If you love this Easy Pumpkin French Toast recipe, you’re going to love these other breakfast ideas too. Please click each link below to find the easy, printable recipe!
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