Our Best Recipes Using Eggs

We’re always looking for new ways to add some eggs into our diet, and these recipes make it easy!

With so many different ways to cook an egg, you can have anything from scrambled eggs to poached eggs for breakfast. Or you can crack a few and make a beautiful frittata for brunch. Or whip up some egg drop soup for dinner.

We’ve gathered our very best egg recipes for breakfast, brunch, lunch, and dinner, so you’ll never run out of unique and tasty ways to use up that carton of eggs in your fridge. Let’s get cracking!

Quick and Easy Egg Recipes

One of the best things about eggs is how quickly they cook! Make these dishes when you need something ready ASAP.

• Baked Eggs: Make perfectly-cooked eggs in the oven, with your preferred toppings and mix-ins, for an easy egg dish that’s ready fast.
• Egg McMuffin: Canadian bacon, eggs, and American cheese are sandwiched between English muffins to make this breakfast sandwich in 20 minutes tops.
• Beef Breakfast Scramble: Eggs, ground beef, hash browns, tomatoes, and cheese cook up in one pan to make this tasty breakfast in no time.
• Egg Salad: This classic, creamy sandwich filling is easy to whip up with hard-boiled eggs and delicious herbs and spices.
• Cheesy Migas: Scrambled eggs, lots of cheese, tortilla chips, and other tasty Tex-Mex ingredients come together in one satisfying dish.

Egg Recipes for Breakfast

Nothing says breakfast quite like eggs, and these easy recipes are all a great way to kick off the day.

• Breakfast Pizza: Eggs, hash browns, sausage, and plenty of cheese are baked together on a flakey crescent roll crust to make this easy family breakfast.
• Breakfast Burritos: These freezer-friendly burritos are easy to make ahead of time, and they’re filled with all kinds of delicious ingredients, like eggs, cheese, and sausage.
• Croissant Breakfast Sandwiches: Ham, swiss cheese, and scrambled eggs are layered between a flaky, buttery croissant for an on-the-go breakfast.
• Steak and Egg Tacos: Tender steak, scrambled eggs, green chiles, pico de gallo, and cheese are stuffed into crispy taco shells. It’s so quick and easy to make!
• Skillet Frittata: Get the perfect fluffy frittata, filled with delicious ingredients like bacon and spinach. It’s a quick egg dish that looks fancy!
• Baked Breakfast Sliders: These sliders are perfect for a crowd of kids or guests. Ham, cheese, eggs, and a delectable butter sauce all on sweet rolls.
• English Muffin Breakfast Pizza: Pile up delicious breakfast ingredients on English muffins, and bake beneath a thick layer of cheese to make these handheld pizzas.

Brunch Ideas with Eggs

Whether you’re hosting a fancy brunch or just looking for an excuse to eat breakfast foods a little later in the day, these egg recipes are sure to shine!

• Eggs Benedict: Poached eggs and Canadian bacon are smothered in a creamy hollandaise sauce for a mouthful of flavor.
• Quiche Lorraine: This beautiful brunch staple is wonderfully creamy and fluffy, and easier to make than it looks. Great for serving a group!
• Breakfast Hash: A savory mix of potatoes and sausage is topped with fried or scrambled eggs, and it’s ready in 30 minutes.
• Mini Quiches: These bite-sized cups of flaky pie crust and fluffy eggs are simple to make, and you can mix in your favorite toppings, like bacon, cheese, spinach, and more.
• Apple Ham and Cheese Frittata: The combo of tart apples, hash browns, savory ham, and rich cheese is a delicious filling for this frittata recipe.

Healthy Egg and Egg White Recipes

Whether you want the full protein of a whole egg, or the lower calories of an egg white, these healthy recipes are sure to please.

• Egg Bites: These little bites are great for meal prep and on-the-go breakfasts. We like adding spinach, bacon, and gruyere.
• Scrambled Eggs: Here’s 4 different ways to make delightfully fluffy eggs in minutes. Add healthy mix-ins like spinach or mushrooms!
• Avocado Egg Salad: The addition of creamy avocado makes this egg salad extra fresh and delicious, plus we use yogurt instead of mayo to make it a little lighter.
• Cobb Salad: Fresh greens topped with chicken breast, hard-boiled eggs, fresh tomatoes and avocado, means a protein-packed lunch. Leave off the bacon and cheese if you like, or change the dressing for a lighter version.
• Egg White Delight: Make your favorite drive-thru breakfast at home for a tastier and even healthier version.

Make Eggs for Lunch or Dinner

No matter what time of day it is, you can still enjoy a delicious meal filled with the ever-wonderful egg.

• Breakfast Burger: Why stick to a typical burger in the evenings when you could add an egg? Bagel buns, avocado, and a pork sausage patty all make for a delicious bite!
• Egg Drop Soup: Ribbons of silky eggs swim in a savory broth that is undeniably comforting and tasty!
• Steak and Eggs: This egg dish may be a breakfast classic, but it’s even better for dinner! Tender strips of steak and fried eggs are hearty enough for the hungriest of eaters.
• Chopped Salad: Bite-sized pieces of bacon, hard-boiled eggs, tomatoes, and more make up this vibrant and satiating salad.
• Instant Pot Egg Salad: We love how simple it is to make egg dishes in an Instant Pot, especially this egg salad, which makes for great lunches.

Egg Casserole Recipes

Breakfast casseroles are a great way to use up a bunch of eggs all at once, and they’re great for feeding a bunch of people.

• Crockpot Breakfast Casserole: Breakfast will be ready when you wake up with this slow cooker recipe. Bacon, hash browns, and all the breakfast staples are all cooked right into these fluffy eggs.
• Biscuits and Gravy Casserole: This is such an easy way to turn a breakfast comfort classic into a casserole that can feed the whole family.
• Sausage Breakfast Casserole: This delicious egg casserole is filled with sausage, potatoes, bell peppers, mushrooms, and lots of cheese.
• Ham and Cheese Breakfast Casserole: Hot, bubbly, and cheesy, this casserole is a family favorite that is always a hit!
• Eggs Benedict Casserole: Everything you love about the classic egg dish, in an easy casserole that feeds a crowd.
• Biscuit Breakfast Casserole: A chewy biscuit base is oven-baked with eggs, cheese, sausage, and peppers for a hearty and comforting breakfast.

Deviled Egg Recipes

This classic party appetizer never fails, and it’s so easy to make. Plus there are lots of fun ways to change up the flavor.

• Deviled Eggs: No need to mess with perfection! Hard-boiled eggs with a creamy yolk mixture makes a tasty bite.
• Loaded Deviled Eggs: Inspired by loaded baked potatoes, we added bacon bits, cheese, sour cream, and chives.
• Pimento Deviled Eggs: Pimento peppers and cheese add a nice flavor twist to these eggs.
• Jalapeno Popper Deviled Eggs: Perfectly-spicy jalapenos with crispy bacon and cheese turn this simple dish into a fun and flavor-packed app.

With so many delicious ideas, you can get crackin’ with these easy egg recipes any time of day! Be sure to bookmark this page for future reference and let us know which recipe(s) you tried.

The post 37 Easy Egg Recipes appeared first on The Cookie Rookie®.

I’m a big smoothie lover, but gathering up all the various fruits and powders always feels so tedious. This mango smoothie recipe is super simple, though– no fancy or complicated ingredients required. I always keep frozen mango in my freezer for this smoothie. It just makes me happy and makes me look forward to getting out of bed in the mornings!

What’s in This Mango Smoothie Recipe?

• Frozen Mango: Using frozen rather than fresh fruit makes this smoothie super rich and creamy. It also means we don’t have to add any ice, which can dilute the flavors.
• Milk: I recommend almond milk or skim milk to keep this smoothie healthy and low-calorie, but any milk will work. I think coconut would be delish!
• Honey: Adds a touch of floral sweetness. Maple syrup or agave would also work.

Tips for Success

• While milk gives this drink a more creamy flavor and texture, you can make a scrumptious smoothie with just a splash of water or juice.
• Add a scoop of protein powder to this smoothie for a tasty and nutritious smoothie to keep you going all morning long!
• If you like your smoothie a little thinner, simply add more milk after blending, and more mango if you prefer it thicker.
• You can turn this little smoothie into a creamy cocktail. Just add a little bit of tequila or vodka and cheers! You’ve got yourself one dreamy dessert for happy hour!

How to Store

Fruit smoothies are best enjoyed as soon as they are made, as once the fruits are blended they start to slowly lose their nutrients. This mango smoothie will keep well covered in the fridge for up to 24 hours.

Serving Suggestions

This quick and easy mango smoothie recipe is a great low-cal breakfast or snack all by itself, but I like to pair it with my Starbucks copycat egg bites or a few handfuls of my favorite trail mix when I’m on the go all day.

Print

Mango Smoothie Recipe

This mango smoothie recipe is the perfect pick-me-up to jump-start groggy mornings. It's quick, healthy, and oh-so refreshing!

Step-by-step photos can be seen below the recipe card.

Course Beverage, Breakfast

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4 smoothies

Calories 97kcal

Author Becky Hardin

Equipment

• Kitchen Scale (optional)
• High Powered Blender

Ingredients

• 16 ounces frozen mango 454 grams (1 bag)
• 1½ cups almond milk 341 grams (or skim milk)
• 1 tablespoon honey 22 grams, plus more to taste

Instructions

• Combine all ingredients in a blender and pulse until fully combined. If too thick, add more milk; if too thin, add more mango.
  16 ounces frozen mango, 1½ cups almond milk, 1 tablespoon honey
  
• Divide equally between 4 glasses and serve.
  

Notes

Recipe adapted from Food.com.

Nutrition

Serving: 1smoothie | Calories: 97kcal | Carbohydrates: 22g | Protein: 1g | Fat: 2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 123mg | Potassium: 193mg | Fiber: 2g | Sugar: 20g | Vitamin A: 1227IU | Vitamin C: 41mg | Calcium: 125mg | Iron: 0.2mg

How to Make a Mango Smoothie Step by Step

Blend the Smoothie: Combine 16 ounces (1 bag) of frozen mango, 1½ cups of almond milk, and 1 tablespoon of honey in a blender and pulse until fully combined. If too thick, add more milk; if too thin, add more mango.

Serve the Smoothie: Divide equally between 4 glasses and serve.

More Smoothie Recipes to Try!

Browse All Smoothies

Healthy

Coconut Water Smoothie for Glowing Skin

Healthy

Cereal Milk Breakfast Smoothie (3 Ways!)

Breakfast

Creamy Green Smoothie Recipe (Green Detox Smoothie)

Smoothies

Coffee Smoothie

The post Mango Smoothie Recipe appeared first on The Cookie Rookie®.

The Best Healthy Breakfast Recipes

Healthy doesn’t have to mean boring with these easy breakfast ideas! We all have different health and nutrition goals, which can mean anything from keto-friendly and high-protein recipes, to vegetarian and veggie-filled breakfast recipes, with plenty of room for a range of delicious and satiating foods in between.

My main criteria for curating this list of healthy breakfast recipes: is this meal nutritious enough to fill me up and keep me energized all morning? On top of that, I chose my favorite breakfast recipes for meal prep, busy grab-and-go mornings, and slower mornings when I have time to sit down with the family.

So whether you’re looking for a nutrient-packed smoothie, a healthy breakfast casserole, a protein-rich egg recipe, or the quickest and easiest breakfast recipe you can find, these ideas are sure to please!

Quick, Easy, and Healthy Breakfast Ideas

Weekday mornings are busy, but that doesn’t mean I have to skip a healthy breakfast. These recipes are so quick and easy to throw together, they’ll be ready to eat and go in no time!

• Egg White Delight: Egg whites, ham, and cheese are stacked on an English muffin for a quick breakfast sandwich filled with protein. You can have this ready in 10 minutes and eat it on the go!
• Pumpkin Microwave Oatmeal: Combine heart-healthy oats, creamy pumpkin puree, pumpkin pie spice, and a bit of brown sugar (or use a sugar replacement) to make this super fast oatmeal recipe.
• Avocado Egg Salad: Fresh avocado, hard-boiled eggs, and yogurt combine to make the creamiest, protein-packed mix. It’s delicious on toast, English muffins, or eaten with crackers. Cook the eggs ahead of time so they’re ready to use.
• Watermelon Salad: If you’re a fruit for breakfast kind of person, freshen things up with this healthy salad made of watermelon, blueberries, feta, mint, and balsamic. This comes together in 10 minutes, but you can also make it ahead of time.
• Banana Pancakes: Pancakes that are easy, healthy, and totally tasty? Yes! These are made with almond milk, bananas, oats, and a few other ingredients to pack them with nutrients.
• Scrambled Eggs: Make fluffy scrambled eggs for a quick and simple breakfast, or cook just the egg whites to make it a little lower in calories. I like to make them in the Air Fryer, but there are 4 methods to choose from.

Nutritious Breakfast Smoothies

Smoothies are a great way to start the day, because they’re quick and easy to make, they’re packed with nutritious ingredients, and they’re easy to drink on the go. It’s the perfect healthy breakfast idea!

• Creamy Green Smoothie: When I need an easy, healthy breakfast recipe to take on the go, I immediately go for this smoothie. Spinach, apples, Greek yogurt, chia seeds, and tons of other nutritious ingredients make this delicious!
• Coffee Smoothie: When I want to drink a healthy smoothie for breakfast but don’t want to give up my cup of coffee, this recipe fulfills both needs!
• Strawberry Mango Smoothie: Just 5 ingredients and 5 minutes will leave you with this delicious, refreshing, fruit-filled smoothie.
• Bulletproof Coffee Smoothie: For all the keto coffee lovers out there, this creamy smoothie is sure to please.
• Coconut Water Smoothie: Carrots, avocado, fresh fruit, and coconut water means this recipe is filled with vitamins that are great for your skin and overall hydration. Plus it only takes 5 minutes to make!
• Mango Smoothie: This healthy breakfast smoothie is one the kids will love too, because it’s perfectly sweet.

Protein-Packed Energy Ball Recipes

Whether you call them protein balls or energy bites, these little bite-sized breakfast treats are sure to give you a healthy burst of energy in the mornings. Make them ahead of time, and they’ll be ready to grab and go all week!

• Banana Bread Protein Balls: If you love the comforting flavor of banana bread, these protein balls will be your new favorite on-the-go breakfast.
• Walnut Brownie Protein Balls: Walnuts, coconut oil, dates, chia seeds, and a few more ingredients make these brownie-like bites for a quick morning treat.
• Peanut Butter Energy Balls: These no bake energy bites are the best healthy breakfast idea. They’re like bite-sized granola bars and they’re so good!
• Chocolate Peanut Butter Protein Balls: Oats, flaxseed, protein powder, and peanut butter combine deliciously. You can make a huge batch fast, then freeze them to eat all month.

Healthy Breakfast Ideas with Oats

Oats are a great ingredient to have on hand because you can make so many healthy breakfast recipes with them. Make all kinds of oatmeal, nutritious pancakes, and delicious breakfast cookies.

• Blueberry Baked Oatmeal: This hearty and healthy breakfast recipe is basically an oatmeal casserole, and it’s perfect for mornings with the family.
• Chocolate Chip Breakfast Cookies: Use oats to make these healthy breakfast treats. They’re easy to make and you can freeze the dough ahead of time too. 
• Instant Pot Apple Pie Oatmeal: It only takes 10 minutes to make this warm, delightfully spiced oatmeal recipe. Skip the sugar and add a bit of agave or honey if you prefer.
• PBJ Steel Cut Oatmeal: Add the comforting flavors of peanut butter and strawberry jelly to these healthy steal cut oats!

Healthy Breakfast On the Go

Weekday mornings usually mean breakfast on the go, so I like to prepare these healthy breakfast ideas to make sure everyone (including myself) is well fed.

• Homemade Egg Bites: These are one of my favorite healthy breakfast recipes to make in bulk, freeze, and reheat in the mornings. So easy, so good, and filled with protein!
• Apple Cinnamon Breakfast Cookies: Packed with oats, cinnamon, and apple, these taste just like your favorite bowl of warm oatmeal, but they’re way easier to eat in the car.
• Banana Breakfast Cookies: Mashed bananas and oats make these extra nutritious, and they just taste so good!
• Banana Muffins: Bananas give these breakfast muffins a natural sweetness with some much-needed nutrients. The kids love taking one of these to go!

The protein ball recipes and smoothies I shared above are all perfect on the go breakfast recipes too!

Make Ahead Breakfast Ideas

If you’re worried that you don’t have enough time to eat a good breakfast (some of us just aren’t morning people), consider making these recipes ahead of time so they’re ready for you when you wake up.

• PBJ Overnight Oats: Make this recipe the night before and you’ll have the most delicious and nutritious breakfast ready in the morning.
• Make Ahead Breakfast Burritos: Eggs, breakfast sausage, hash browns, ham, and cheese fill these freezer-friendly burritos. It’s the perfect make ahead breakfast to take on the go.
• Maple Syrup Granola: Oats, nuts, seeds, and dried fruit fill up this granola mix, and it tastes so good with Greek yogurt. Just make it ahead of time and store it in an airtight container.
• Morning Glory Muffins: Looking for a healthy breakfast muffin idea? These are packed with shredded carrots, raisins, oats, apples, and lots of tasty ingredients to help you kickstart the day.
• Gluten-free Biscuits: You only need 5 ingredients to make these fluffy buttermilk biscuits, and they’re perfect if you’re on a gluten-free diet.

Healthy Breakfast Drinks

Sometimes you need a little while to wake up before your appetite gets going. Try one of these healthy drinks to make sure you have some fuel to start your day before breakfast or lunch.

• Bulletproof Coffee: This bulletproof coffee recipe is a must for anyone following a keto diet, because it’s filled with healthy fats, and it tastes delicious!
• Lemonade Cleanse: Whether you’re doing a full detox, or just looking for a healthy drink in the mornings, this is exactly what you need. This always makes me feel refreshed after waking up!
• Orange Ginger Shot: This 4-ingredient wellness shot is fresh, zesty, and packed with energy-pumping nutrients. Sneak it in before or after a healthy breakfast.

How to Make Your Breakfast Recipes Healthier

Make any of these breakfast ideas even healthier, or more suited to your dietary needs, by making some simple changes. You can use these tips for your regular breakfast recipes too.

• Choose low-fat, fat-free, and sugar-free options when they’re available. This applies to ingredients like yogurt, milk, cream cheese, and more.
• Use your favorite sugar replacement or natural sweeteners to help cut down on refined sugars.
• Add fresh fruits and veggies to every meal, and use seasonal produce to get the most nutritious options.
• Use milk alternatives (like oat milk) and egg replacers to create dairy-free and vegan-friendly breakfast recipes.
• Choose gluten-free breads, English muffins, biscuits, and bagels.
• When cooking with oils, choose a healthier option, like avocado oil.

I hope these healthy breakfast ideas will help you rise and shine! Add these easy and healthy recipes to your morning routine and you’ll always have the energy you need to fuel your day.

More Healthy Recipes

These easy recipes will help you stick to your healthy eating habits and nutritious goals for breakfast, lunch, and dinner!

Easy Recipe Ideas

Dinners

25 Easy Salmon Recipes

Dinners

100+ Easy Meal Prep Ideas

Salad

40+ Summer Salad Recipes

Dinners

30+ Meatless Dinner Ideas for Meatless Mondays

The post 35 Healthy Breakfast Ideas appeared first on The Cookie Rookie®.

How to Store

Store leftover peanut butter balls in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 3 months. Let thaw overnight in the refrigerator or for a few hours on the counter before enjoying.

Print

Healthy Peanut Butter Energy Balls Recipe

Healthy peanut butter energy balls are super easy to make. Peanut butter oat balls have just 7 ingredients and no baking is required!

Step-by-step photos can be seen below the recipe card.

Course Breakfast

Cuisine American

Prep Time 10 minutes minutes

Chill Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 24 bites

Calories 101kcal

Author Becky Hardin

Equipment

• Kitchen Scale (optional)

Ingredients

• ½ cup peanut butter 135 grams
• 1 banana chopped
• 1½ cups old-fashioned oats 150 grams, plus more if needed
• ⅔ cup small flake coconut 75 grams
• ¼ cup ground flaxseed 35 grams
• ½ cup mini chocolate chips 89 grams
• 1 tablespoon granulated sugar 13 grams (or sweetener of your choice)

Instructions

• Combine all ingredients in a bowl. Using a fork, mask and stir until all ingredients are well combined. If you feel the consistency is a bit too sticky, add more oats as needed.
  ½ cup peanut butter, 1 banana, 1½ cups old-fashioned oats, ⅔ cup small flake coconut, ¼ cup ground flaxseed, ½ cup mini chocolate chips, 1 tablespoon granulated sugar
  
• Place the bowl in the refrigerator for about 30 minutes. This will help in creating the bites later.
• Remove the bowl from the refrigerator and roll "dough" into 1-inch sized balls.
  
• Keep bites refrigerated.

Video

Notes

Storage: Store peanut butter banana energy balls in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.

Nutrition

Serving: 1ball | Calories: 101kcal | Carbohydrates: 10g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 27mg | Potassium: 93mg | Fiber: 2g | Sugar: 4g | Vitamin A: 12IU | Vitamin C: 0.5mg | Calcium: 15mg | Iron: 1mg

How to Make Healthy Peanut Butter Balls Step by Step

Mix the Dough: Combine ½ cup of peanut butter, 1 chopped banana, 1½ cups of old-fashioned oats, ⅔ cup of small flake coconut, ¼ cup of ground flaxseed, ½ cup of mini chocolate chips, and 1 tablespoon of granulated sugar in a bowl. Using a fork, mask and stir until all ingredients are well combined. If you feel the consistency is a bit too sticky, add more oats as needed. Place the bowl in the refrigerator for about 30 minutes. This will help in creating the bites later.

Shape the Balls: Remove the bowl from the refrigerator and roll “dough” into 1-inch-sized balls. Keep bites refrigerated.

More Morning Pick-Me-Ups to Try!

Healthy

Walnut Brownie Protein Balls (Chocolate Energy Bites Recipe)

Healthy

Banana Bread Protein Balls

Healthy

Chocolate Peanut Butter Protein Balls

Breakfast

Maple Syrup Granola Recipe

The post Healthy Peanut Butter Energy Balls appeared first on The Cookie Rookie®.

In spite of the name, this pancake isn’t Dutch at all. In fact, it’s a German invention, and the name probably stems from the autonym “Deutsch.” It’s like a cross between a popover and a crepe— light, sweet, and eggy with crispy edges. But the best part is that I don’t have to babysit my stove all morning. This German pancake recipe is baked in the oven in one big batch, so everyone has a hot fresh breakfast all at the same time!

How to Store and Reheat

I recommend enjoying your Dutch baby on the day it’s made, but leftovers will keep for up to 5 days in the refrigerator or up to 1 month in the freezer. Let thaw overnight before reheating in a 350°F oven for about 10 minutes.

Serving Suggestions

I like to serve my German pancake sprinkled with powdered sugar, drizzled with maple syrup, and topped with a bit of fresh fruit. It’s also great with my homemade lemon syrup or some honey butter. For some protein, I like scrambled eggs or brown sugar bacon.

Print

Dutch Baby Recipe

Make quick work of breakfast with this 6-ingredient Dutch baby. This tasty and beautiful German pancake is baked in the oven– so easy!

Step-by-step photos can be seen below the recipe card.

Course Breakfast

Cuisine german

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 274kcal

Author Krista Teigen

Equipment

• 9×13 Baking Pan
• High Powered Blender

Ingredients

• 6 tablespoons unsalted butter sliced into squares (¾ stick)
• 6 large eggs
• 1 cup milk
• 1 teaspoon pure vanilla extract
• 1 cup all-purpose flour
• ¼ teaspoon kosher salt

Optional Toppings

• Fresh berries
• Powdered sugar
• Maple syrup

Instructions

• Preheat the oven to 425°F.
• Spread the squares of butter out in a 9×13 casserole dish, and place the dish in the oven for 3 minutes.
  6 tablespoons unsalted butter
  
• Add the eggs, milk, vanilla extract, flour, and salt to a blender.
  6 large eggs, 1 cup milk, 1 teaspoon pure vanilla extract, 1 cup all-purpose flour, ¼ teaspoon kosher salt
• Blend until smooth.
  
• Pour the batter into the casserole dish.
  
• Bake for 17-20 minutes, or until the edges have puffed up and turned golden brown.
  
• Slice and serve with your favorite toppings.
  Fresh berries, Powdered sugar, Maple syrup

Video

Notes

Storage: Store a Dutch baby in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 1 month.

Nutrition

Serving: 1serving | Calories: 274kcal | Carbohydrates: 18g | Protein: 10g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 221mg | Sodium: 185mg | Potassium: 157mg | Fiber: 1g | Sugar: 2g | Vitamin A: 686IU | Calcium: 85mg | Iron: 2mg

How to Make a Dutch Baby Step by Step

Prep the Baking Dish: Preheat the oven to 425°F. Spread 6 tablespoons of unsalted butter sliced into squares out in a 9×13 casserole dish, and place the dish in the oven for 3 minutes.

Blend the Batter: Add 6 large eggs, 1 cup of milk, 1 teaspoon of pure vanilla extract, 1 cup of all-purpose flour, and ¼ teaspoon of kosher salt to a blender. Blend until smooth.

Pour the Batter: Pour the batter into the casserole dish.

Bake and Serve: Bake for 17-20 minutes, or until the edges have puffed up and turned golden brown. Slice and serve with your favorite toppings.

More Breakfast Recipes To Try

Kid-Friendly Recipes

Chocolate Donuts

Oven Baked

Blueberry Sheet Pan Pancakes

Kid-Friendly Recipes

Breakfast Pizza

Breakfast

Super Easy Banana Pancakes (Dairy Free Pancakes Made in a Blender)

The post Dutch Baby appeared first on The Cookie Rookie®.

Make Ahead Tater Tot Breakfast Casserole

I hate waking up after a night of fun and having to make breakfast. It feels like such a bummer when everyone else gets to sleep in. But with this easy tater tot breakfast casserole recipe, I can have breakfast on the table with minimal effort. If I remember to, I can even prep it the night before so all I have to do is pop it in the oven the next morning!

Print

Tater Tot Breakfast Casserole Recipe

This cheesy tater tot breakfast casserole is ready to bake in just 10 minutes and easy to prep the night before for a stress-free morning!

Step-by-step photos can be seen below the recipe card.

Course Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 8

Calories 490kcal

Author Laurel Perry

Equipment

• 9×13 Baking Pan

Ingredients

• 1 pound spicy breakfast sausage bulk or casings removed
• 1 onion diced
• 2 cloves garlic minced
• 8 large eggs
• 1 cup milk
• ¼ teaspoon kosher salt
• ½ teaspoon ground black pepper
• 2 cups freshly shredded cheddar cheese divided
• 16 ounces frozen tater tots (1 bag)
• Chopped fresh chives optional, for garnish

Instructions

• Preheat the oven to 350°F. Prep a 9×13-inch baking pan with nonstick cooking spray. Set aside.
• Heat a large skillet over medium. Add in the sausage and onion. Cook, breaking up the sausage with a spoon, until the sausage is cooked through and the onion is translucent. Add in the garlic and cook for another minute until fragrant. Drain off the excess grease and transfer the mixture in your prepared baking dish. Spread in an even layer.
  1 pound spicy breakfast sausage, 1 onion, 2 cloves garlic
  
• In a medium bowl, whisk the eggs, milk, salt and pepper until combined.
  8 large eggs, 1 cup milk, ½ teaspoon ground black pepper, ¼ teaspoon kosher salt
  
• Sprinkle 1 cup of the cheddar cheese over the sausage mixture.
  2 cups freshly shredded cheddar cheese
  
• Pour the egg mixture evenly over the sausage and cheese in the pan.
  
• Top the casserole with the tater tots and the remaining cup of cheese. At this point, you can wrap the casserole and store it in the fridge for up to 12 hours or bake it right away.
  16 ounces frozen tater tots
  
• Bake uncovered for 50-60 minutes or until the egg mixture is set in the center. Garnish with chives and enjoy.
  Chopped fresh chives
  

Video

Nutrition

Serving: 1serving | Calories: 490kcal | Carbohydrates: 19g | Protein: 24g | Fat: 36g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 259mg | Sodium: 957mg | Potassium: 449mg | Fiber: 2g | Sugar: 3g | Vitamin A: 648IU | Vitamin C: 6mg | Calcium: 283mg | Iron: 2mg

How to Make Tater Tot Breakfast Casserole Step by Step

Cook the Sausage: Preheat the oven to 350°F. Prep a 9×13-inch baking pan with nonstick cooking spray. Set aside. Heat a large skillet over medium. Add in 1 pound of spicy sausage and 1 diced onion. Cook, breaking up the sausage with a spoon, until the sausage is cooked through and the onion is translucent. Add in 2 minced cloves of garlic and cook for another minute until fragrant. Drain off the excess grease and transfer the mixture in your prepared baking dish. Spread in an even layer.

Whisk the Eggs: In a medium bowl, whisk 8 large eggs, 1 cup of milk, ¼ teaspoon of salt and ½ teaspoon of pepper until combined.

Sprinkle the Cheese: Sprinkle 1 cup of the cheddar cheese over the sausage mixture.

Pour the Eggs: Pour the egg mixture evenly over the sausage and cheese in the pan.

Top the Casserole: Top the casserole with 16 ounces (1 bag) of frozen tater tots and the remaining 1 cup of cheese.

Bake and Serve: Bake uncovered for 50-60 minutes or until the egg mixture is set in the center. Garnish with chives and enjoy.

How to Store and Reheat

Store leftover tater tot breakfast casserole tightly wrapped in plastic wrap and aluminum foil in the refrigerator for up to 4 days or in the freezer. Let thaw overnight in the refrigerator before reheating in a 350°F oven for 20-30 minutes, or until warmed through.

Serving Suggestions

This crispy, cheesy tater tot breakfast casserole is a hearty meal all on its own. I like to serve mine simply with a drizzle of Buffalo sauce for a little kick and my favorite cucumber onion salad! This easy blender Hollandaise sauce is also delish!

more breakfast recipes to try

More Breakfast

Desserts

Strawberry Pound Cake

Kid-Friendly Recipes

Breakfast Pizza

Breakfast

How to Make Home Fries

Kid-Friendly Recipes

Chocolate Donuts

The post Tater Tot Breakfast Casserole appeared first on The Cookie Rookie®.

English muffins are so easy to make and so delicious to eat! With just 6 ingredients I almost always already have on hand, I love that I’m never more than a few hours away from crispy, craggy English muffins.

Tips for Beginners

• Measure the dry ingredients using the spoon-and-level method to avoid dense, dry muffins.
• When using whole wheat flour, I have found that it’s super important to ensure the dough is properly hydrated. If it is too dry, the muffins won’t rise properly and will end up dense without those signature holes.
• Cut the muffins with a fork to get that craggy texture; using a knife will compress the muffins.
• Make sure the milk is not too warm or too cold; otherwise, the yeast won’t activate.

Print

English Muffins Recipe

English muffins are great for breakfast, lunch, dinner, or even just a snack. I love to make a big batch on Sunday to enjoy all week long.

Step-by-step photos can be seen below the recipe card.

Course Bread, Side Dish

Cuisine British

Prep Time 2 hours hours 45 minutes minutes

Cook Time 10 minutes minutes

Total Time 2 hours hours 55 minutes minutes

Servings 10 muffins

Calories 177kcal

Author Sabine Venier

Equipment

• Kitchen Scale (optional)
• Stand Mixer
• Rolling Pin
• 3-inch Round Cookie Cutter
• Cast Iron Skillet

Ingredients

• 2¼ cups all-purpose flour 270 grams, plus extra for dusting
• ¾ cup whole wheat flour 85 grams (or more all-purpose flour)
• 1½ teaspoons instant yeast 4 grams
• 2 teaspoons granulated sugar 8 grams
• 1¼ teaspoons kosher salt 4 grams
• 1 cup warm milk 227 grams (about 110°F)
• 2 tablespoons unsalted butter 28 grams, melted (¼ stick)
• Cornmeal or semolina flour, for dusting

Instructions

• In a large mixing bowl of a stand mixer, combine the all-purpose flour, whole wheat flour, yeast, sugar, and salt.
  2¼ cups all-purpose flour, ¾ cup whole wheat flour, 1½ teaspoons instant yeast, 2 teaspoons granulated sugar, 1¼ teaspoons kosher salt
  
• Add the warm milk and melted butter to the bowl with the dry ingredients. Stir until a dough forms.
  1 cup warm milk, 2 tablespoons unsalted butter
  
• Attach the dough hook to the stand mixer and knead the dough for about 5 minutes, or until it becomes smooth.
  
• Place the dough in a greased bowl, cover with a clean towel or plastic wrap, and let it proof in a warm place until it doubles in size, around 1-2 hours.
  
• Punch down the dough and roll it out on a floured surface to about ½ inch thick.
  
• Using a round cutter, cut out muffins and transfer them to a baking sheet sprinkled with cornmeal or semolina flour.
  Cornmeal
  
• Cover with a towel and let the cut muffins proof for another 30-40 minutes.
  
• Preheat a skillet over low heat. Cook the muffins covered for about 5 minutes on each side, until they are golden brown and sound hollow when tapped on the top.
  
• Let the muffins cool on a wire rack. Split with a fork and toast before serving.
  

Video

Nutrition

Serving: 1muffin | Calories: 177kcal | Carbohydrates: 31g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 302mg | Potassium: 117mg | Fiber: 2g | Sugar: 2g | Vitamin A: 110IU | Vitamin C: 0.01mg | Calcium: 39mg | Iron: 2mg

How to Make English Muffins Step by Step

Mix the Dry Ingredients: In the bowl of a stand mixer, combine 2¼ cups of all-purpose flour, ¾ cup of whole wheat flour, 1½ teaspoons of instant yeast, 2 teaspoons sugar, and 1¼ teaspoons of kosher salt.

Add the Wet Ingredients: Add 1 cup of warm milk and 2 tablespoons of melted unsalted butter to the bowl with the dry ingredients. Stir until a dough forms.

Knead the Dough: Attach the dough hook to the stand mixer and knead the dough for about 5 minutes, or until it becomes smooth.

Proof the Dough: Place the dough in a greased bowl, cover with a clean towel or plastic wrap, and let it proof in a warm place until it doubles in size, around 1-2 hours.

Roll Out the Dough: Punch down the dough and roll it out on a floured surface to about ½ inch thick.

Cut Out the Muffins: Using a round cutter, cut out muffins and transfer them to a baking sheet sprinkled with cornmeal or semolina flour.

Proof the Muffins: Cover with a towel and let the cut muffins proof for another 30-40 minutes.

Cook the Muffins: Preheat a skillet over low heat. Cook the muffins covered for about 5 minutes on each side, until they are golden brown and sound hollow when tapped on the top.

Split the Muffins: Let the muffins cool on a wire rack. Split with a fork and toast before serving.

How to Store and Reheat

Store leftover English muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 1 week. I highly recommend toasting the muffins and enjoying them hot!

Freeze English muffins tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Serving Suggestions

I love enjoying these English muffins slathered with butter or jam. When I’m feeling fancy, I’ll make some blueberry compote or apple butter.

These muffins also make a great base for breakfast pizza, egg white delights, or eggs benedict. They’re so versatile and delicious!

More bread Recipes to Try!

Appetizers

No Knead Dutch Oven Bread (Rosemary Bread)

Side Dishes

Beer Bread Muffins

Appetizers

Homemade Garlic Bread Recipe

Cakes + Cupcakes

Easy Banana Bread Recipe with Peanut Butter Glaze

The post English Muffins appeared first on The Cookie Rookie®.

Banana bread is one of my favorite breakfast foods in the entire world. It’s so moist and flavorful Recently, I was thinking about how I could make banana bread even better, and I thought, why not add my favorite spread, Nutella?! Well, folks, this Nutella banana bread turned out better than I could’ve hoped. It’s nutty, chocolatey, sweet, and so tasty!

What’s in This Nutella Banana Bread Recipe?

• Flour: All-purpose flour gives this bread its structure. For gluten-free Nutella banana bread, use a gluten-free 1:1 baking flour in place of the all-purpose flour.
• Leavening: Baking soda and baking powder pull double-duty to help this dense bread rise in the oven.
• Butter: Unsalted butter adds moisture, richness, and flavor to the bread. If using salted butter, omit the kosher salt from the recipe. Coconut or vegetable oil also work.
• Bananas: I used 6 ripe bananas for moisture and flavor.
• Sugar: I used both brown and granulated sugar for sweetness and flavor. Both light and dark brown sugar work equally well.
• Eggs: Help bind the batter and enrich the bread.
• Vanilla: Pure vanilla extract adds warmth to the batter.
• Nutella: I swirled this chocolate hazelnut spread into the batter for a nutty flavor in every bite.

Success Tips and “Making it Easy”

• Spoon and level the dry ingredients for the best results.
• Use very ripe bananas with many brown/black spots for the sweetest banana bread. Underripe bananas will not mash well and will not taste as sweet.
• Use a fork or potato masher to mash the bananas. You can also process them in a food processor or blender.
• Don’t overmix the batter; otherwise, the banana bread will be tough.
• Microwave the Nutella so that it is soft and spreads easily.
• Don’t add more Nutella than is called for, or it could cause your bread to be too heavy and underbaked in the middle. 

How to Store and Reheat

Store leftover Nutella banana bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 6 days. Enjoy at room temperature or slightly warmed in the microwave.

Freeze Nutella banana bread whole or in individual slices, tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil, for up to 3 months. Let thaw overnight in the refrigerator before enjoying.

Serving Suggestions

Enjoy a slice of this sweet banana Nutella bread with a chocolate coffee or an iced chai latte. It’s the perfect sweet treat for a morning pick-me-up or an afternoon snack. I’ve heard rumors it pairs well with fuzzy PJs and a good movie, too!

Print

Nutella Banana Bread Recipe

Nutella Banana Bread takes a scrumptious homemade banana bread and makes it even better with a swirl of chocolatey Nutella!

Step-by-step photos can be seen below the recipe card.

Course Bread, Breakfast, Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 8 slices

Calories 489kcal

Author Becky Hardin

Equipment

• Kitchen Scale (optional)
• 9×5-inch loaf pan
• Hand Mixer

Ingredients

• 2 cups all-purpose flour 240 grams
• 1 teaspoon baking soda 6 grams
• ½ teaspoon baking powder 2 grams
• ½ teaspoon kosher salt
• ½ cup unsalted butter 113 grams, melted (1 stick)
• 6 ripe bananas mashed (about 3 cups or 675 grams)
• ½ cup brown sugar 107 grams
• ¼ cup granulated sugar 50 grams
• 2 large eggs 100 grams, room temperature
• 1 teaspoon pure vanilla extract 4 grams
• ½ cup Nutella 135 grams, store-bought or homemade

Instructions

• Spray a 9×5-inch loaf pan with nonstick spray and line it with a piece of parchment paper. Preheat oven to 350°F.
  
• In a medium bowl, whisk the flour, baking soda, baking powder, and salt together. Set aside.
  2 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon kosher salt
  
• Using a hand mixer, beat the butter, bananas, brown sugar, sugar, eggs, and vanilla together on medium speed for 3 minutes. Gently stir in the flour mixture until just combined. Set aside.
  ½ cup unsalted butter, 6 ripe bananas, ½ cup brown sugar, ¼ cup granulated sugar, 2 large eggs, 1 teaspoon pure vanilla extract
  
• Place the Nutella in a small microwave-safe bowl and warm for 30 seconds until it’s thinned.
  ½ cup Nutella
• Pour half the batter into the pan. Spoon half the Nutella over the batter and swirl them together with a knife. Add the remaining batter to the pan, spoon the remaining Nutella over the top, and swirl them together with a knife.
  
• Bake for 60-70 minutes, until a toothpick is inserted in the center of the loaf and it comes out clean.
• Allow the bread to cool for 15 minutes before slicing.
  

Notes

• You can omit the Nutella, or replace it with an equal amount of another butter, such as peanut butter, almond butter, cashew butter, or Biscoff!
• Feel free to add mix-ins, such as chocolate chips, chopped nuts, or dried fruits.
• If you prefer muffins, you’ll love these banana Nutella muffins!

Storage: Store Nutella banana bread in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 6 days, or in the freezer for up to 3 months.

Nutrition

Serving: 1slice | Calories: 489kcal | Carbohydrates: 76g | Protein: 7g | Fat: 19g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 71mg | Sodium: 339mg | Potassium: 464mg | Fiber: 4g | Sugar: 41g | Vitamin A: 471IU | Vitamin C: 8mg | Calcium: 65mg | Iron: 3mg

How to Make Nutella Banana Bread Step by Step

Prep: Spray a 9×5-inch loaf pan with nonstick spray and line it with a piece of parchment paper. Preheat your oven to 350°F.

Whisk the Dry: In a medium bowl, whisk 2 cups of all-purpose flour, 1 teaspoon of baking soda, ½ teaspoon of baking powder, and ½ teaspoon of kosher salt together. Set aside.

Make the Batter: Using a hand mixer, beat ½ cup (1 stick) of unsalted butter, 6 ripe bananas, ½ cup of brown sugar, ¼ cup of granulated sugar, 2 large eggs, and 1 teaspoon of pure vanilla extract together on medium speed for 3 minutes. Gently stir in the flour mixture until just combined. Set aside.

Swirl the Nutella: Place ½ cup of Nutella in a small microwave-safe bowl and warm for 30 seconds until it’s thinned. Pour half the batter into the pan. Spoon half the Nutella over the batter and swirl them together with a knife. Add the remaining batter to the pan, spoon the remaining Nutella over the top, and swirl them together with a knife.

Bake the Bread: Bake for 60-70 minutes, until a toothpick is inserted in the center of the loaf and it comes out clean. Allow the bread to cool for 15 minutes before slicing.

More Banana Bread Recipes To Try

• Chocolate Chip Banana Bread
• Chocolate Banana Bread
• Peanut Butter Cup Banana Bread
• Brown Butter Banana Bread
• Banana Bread with PB Glaze
• …Or try Banana Bread Protein Balls

The post Nutella Banana Bread appeared first on The Cookie Rookie®.

I’m a big biscuit lover, but these buttermilk biscuits really take the cake. They’re easy to make with simple ingredients, and they taste divine. The buttermilk is what really sets them apart. It’s slightly acidic and reacts with the baking soda to produce super light and fluffy biscuits. The acid also softens the flour, making these biscuits nice and tender. Finally, the flavor! I can’t get enough of that slightly tangy buttermilk flavor. There’s no better biscuit recipe than this one!

How to Store and Reheat

Store leftover buttermilk biscuits in an airtight container at room temperature for up to 3 days or in the freezer for up to 2 months. Let thaw overnight in the refrigerator before enjoying at room temperature or gently warmed in the microwave or oven.

Serving Suggestions

These buttermilk biscuits are so tasty with some homemade honey butter or Texas Roadhouse butter. They also make a great topping for my favorite cheesy chicken pot pie or base for strawberry shortcake!

Print

Buttermilk Biscuits Recipe

These tender, light, and flaky buttermilk biscuits are out of this world good! I love them slathered with butter or jam!

Step-by-step photos can be seen below the recipe card.

Course Bread, Side Dish

Cuisine American

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 8 biscuits

Calories 222kcal

Author Laurel Perry

Equipment

• Kitchen Scale (optional)
• Baking Sheet
• Pastry Cutter (optional)
• Rolling Pin (optional)
• Biscuit Cutter

Ingredients

• 2 cups all-purpose flour 240 grams
• 1 tablespoon baking powder 12 grams
• ¼ teaspoon baking soda
• 1 tablespoon granulated sugar 13 grams
• 1 teaspoon kosher salt 3 grams
• 7 tablespoons unsalted butter 99 grams, cold and sliced thin (⅞ stick)
• ¾ cup cold buttermilk 170 grams, plus more for brushing the biscuits

Instructions

• Preheat the oven to 425°F degrees. Line a baking sheet with parchment paper and set aside.
• Whisk the flour, baking powder, baking soda, sugar, and salt in a large bowl until combined.
  2 cups all-purpose flour, 1 tablespoon baking powder, ¼ teaspoon baking soda, 1 tablespoon granulated sugar, 1 teaspoon kosher salt
  
• Add in the butter and use a pastry cutter, fork, or your hands to work the butter into the flour until it is the size of peas.
  7 tablespoons unsalted butter
  
• Pour in the buttermilk and stir until just combined.
  ¾ cup cold buttermilk
  
• Pour the dough out onto a floured work surface. Flouring the dough as needed, pat or roll it into a rectangle about ¾ inch thick.
  
• Fold one side into the center, then the other, like a letter. Flatten the dough back out into a ¾ inch rectangle, and fold again. Repeat one more time for a total of 3 folds.
  
• Flatten the dough out into a ¾ inch rectangle for one last time.
  
• Use a 2-3 inch biscuit cutter to cut the dough. Cut straight down and do not twist the cutter. Reroll any scraps and continue cutting until all the dough is used.
  
• Arrange the biscuits on the prepared baking sheet, brush the tops with buttermilk, and bake for about 15 minutes or until the biscuits are golden.
  
• Let cool for 5 minutes before serving warm.
  

Video

Nutrition

Serving: 1biscuit | Calories: 222kcal | Carbohydrates: 27g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 29mg | Sodium: 509mg | Potassium: 67mg | Fiber: 1g | Sugar: 3g | Vitamin A: 343IU | Calcium: 122mg | Iron: 2mg

How to Make Buttermilk Biscuits Step by Step

Whisk the Dry Ingredients: Preheat your oven to 425°F degrees, line a baking sheet with parchment paper, and set aside. Whisk 2 cups of all-purpose flour, 1 tablespoon of baking powder, ¼ teaspoon of baking soda, 1 tablespoon of granulated sugar, and 1 teaspoon of kosher salt in a large bowl until combined.

Cut in the Butter: Add in 7 tablespoons of thinly-sliced cold unsalted butter and use a pastry cutter, fork, or your hands to work the butter into the flour until it is the size of peas.

Stir in the Buttermilk: Pour in ¾ cup of cold buttermilk and stir until just combined.

Roll Out the Dough: Pour the dough out onto a floured work surface. Flouring the dough as needed, pat or roll it into a rectangle about ¾ inch thick.

Laminate the Dough: Fold one side into the center, then the other, like a letter. Flatter the dough back out into a ¾ inch rectangle, and fold again. Repeat one more time for a total of 3 folds.

Flatten the Dough: Flatten the dough out into a ¾ inch rectangle for one last time.

Cut the Biscuits: Use a 2-3 inch biscuit cutter to cut the dough. Cut straight down and do not twist the cutter. Reroll any scraps and continue cutting until all the dough is used.

Bake the Biscuits: Arrange the biscuits on the prepared baking sheet, brush the tops with buttermilk, and bake for about 15 minutes or until the biscuits are golden.

Serve the Biscuits: Let cool for 5 minutes before serving warm.

More Biscuit Recipes to Try!

Breads, Rolls, Muffins

Angel Biscuits

Baking

Cheddar Bay Biscuits

Holiday Recipes

Sweet Potato Biscuits

Breads, Rolls, Muffins

Gluten Free Biscuits Recipe

The post Buttermilk Biscuits appeared first on The Cookie Rookie®.

Christmas is fast approaching this year, and I am feeling woefully underprepared. I am usually big on making a huge Christmas morning spread, but this year, I want to do something simple. These cranberry muffins are the perfect easy Christmas breakfast. They’re fun, festive, tart, and delicious!

Beginner Tips

• Measure the flour using the spoon-and-level method to avoid dry, dense muffins.
• Don’t over-mix the muffin batter. There shouldn’t be any dry flour, but stop mixing as soon as it’s combined. Over-mixing can cause dense and chewy muffins.
• Make sure that your oven is fully pre-heated before adding in the muffins. If it is cold, they won’t cook through properly.

Print

Cranberry Muffins Recipe

These fresh cranberry muffins are so quick and easy to make, and they really bring the holiday spirit with their tart and sweet flavor!

Step-by-step photos can be seen below the recipe card.

Course Breakfast, Dessert, Snack

Cuisine American

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 12 muffins

Calories 194kcal

Author Krista Teigen

Equipment

• Kitchen Scale (optional)
• Muffin Tin

Ingredients

• 1¾ cups all-purpose flour 210 grams
• 1 teaspoon baking soda 6 grams
• ½ teaspoon ground cinnamon
• ½ teaspoon kosher salt
• ½ cup unsalted butter 113 grams, melted (1 stick)
• 1 cup granulated sugar 200 grams
• ¾ cup milk 170 grams, room temperature
• ½ cup plain Greek yogurt 114 grams, room temperature
• 2 large eggs 100 grams, room temperature
• 1 teaspoon pure vanilla extract 4 grams
• ½ teaspoon almond extract 2 grams
• 2 cups fresh cranberries 232 grams
• 2 tablespoons turbinado sugar 23 grams; optional, for topping

Instructions

• Preheat the oven to 350°F.
• In a large bowl, whisk together the flour, baking soda, cinnamon, and salt.
  1¾ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon ground cinnamon, ½ teaspoon kosher salt
  
• In another bowl, whisk together the butter, sugar, milk, Greek yogurt, eggs, vanilla extract, and almond extract.
  ½ cup unsalted butter, 1 cup granulated sugar, ¾ cup milk, ½ cup plain Greek yogurt, 2 large eggs, 1 teaspoon pure vanilla extract, ½ teaspoon almond extract
  
• Add the wet ingredients to the dry ingredients.
• Fold in the cranberries.
  2 cups fresh cranberries
  
• Place an even amount of the batter into the cups of a greased muffin tin.
• Sprinkle turbinado sugar over the tops.
  2 tablespoons turbinado sugar
  
• Bake in the oven for 18-20 minutes, or until a toothpick comes out clean.
  

Video

Notes

• To help prevent the cranberries from sinking to the bottom of your muffins, toss them in a little bit of all-purpose flour.
• When I’m craving a bit of crunch, I like to fold in about ½ cup of chopped walnuts or pecans.

Nutrition

Serving: 1muffin | Calories: 194kcal | Carbohydrates: 23g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 54mg | Sodium: 211mg | Potassium: 83mg | Fiber: 1g | Sugar: 8g | Vitamin A: 317IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 1mg

How to Make Cranberry Muffins Step by Step

Gather all your ingredients together.

Whisk the Dry Ingredients: Preheat your oven to 350°F. In a large bowl, whisk together 1¾ cups of all-purpose flour, 1 teaspoon of baking soda, ½ teaspoon of ground cinnamon, and ½ teaspoon of kosher salt.

Mix the Wet Ingredients: In another bowl, whisk together ½ cup of melted unsalted butter, 1 cup of granulated sugar, ¾ cup of milk, ½ cup of plain Greek yogurt, 2 large eggs, 1 teaspoon of pure vanilla extract, and ½ teaspoon of almond extract.

Fold in the Cranberries: Add the wet ingredients to the dry ingredients. Fold in 2 cups of fresh cranberries.

Divide the Muffins: Place an even amount of the batter into the cups of a greased muffin tin. Sprinkle 2 tablespoons of turbinado sugar over the tops.

Bake the Muffins: Bake in the oven for 18-20 minutes, or until a toothpick comes out clean.

How to Store

Store leftover cranberry muffins in an airtight container at room temperature for up to 4 days, in the refrigerator for up to 1 week, or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before enjoying.

More Muffin Recipes to Try!

Side Dishes

Beer Bread Muffins

Healthy

Blueberry Pancake Mix Muffins

Kid-Friendly Recipes

Chocolate Chip Muffins

Breads, Rolls, Muffins

Mixed Berry Muffins

The post Cranberry Muffins appeared first on The Cookie Rookie®.