Adventures of Mel

Category: Breakfast and Brunch Recipes

Breakfast Brunch at Home Ideas and Recipes

Mmmm, I love breakfast so much. It’s my favorite meal of the day! Here you’ll find all sorts of delicious breakfast brunch at home ideas, including egg recipes, French toast, pancakes, oatmeal, breakfast sandwich recipes, and more.

What Recipes Are Most Popular for Breakfast at Home?

While I usually crave savory foods for breakfast, sometimes a little sweet adds a bit of a treat to breakfast time with your family.

Here are a few reader favorite breakfast brunch recipes of all time…

Let’s Talk Brunch at Home

Brunch is a bit different than breakfast because it falls somewhere between the breakfast and lunch meals. While all the same breakfast recipes also qualify as brunch recipes, brunch is more of a get together/celebration meal.

It can even be a lazy day brunch where you pick and choose the foods you want to eat while in full relaxation mode.

Tips for How to Set up a Brunch at Home

  • Pick a theme. Is it a Mother’s Day brunch? Holiday brunch? Simple weekend buffet? Sunday brunch? Garden party?
  • What type of food do you want to serve? Do you want to serve finger foods like ham and cheese egg muffins, or do you want full place settings with a main dish like cinnamon French toast? Decide what you want to serve, and then set up a buffet table so your guests can serve themselves.
  • Keep it simple. Pick 1 main dish; then add a few sweet and savory sides, including fresh fruit, to go along with that dish. This way there’s something for everyone on the menu.
  • Make as much of the food ahead as you can, so you’re more relaxed and able to enjoy your guests.
  • Think about making it a potluck, where each guest brings their favorite dish or beverage.
  • Decorate just a smidge. Doesn’t have to be elaborate. It can be as simple as adding a bouquet of fresh flowers to the table.
  • BOOKMARK THIS PAGE. All of my new breakfast brunch recipes will appear here as they are published.

Which Recipes Should I Make First?

If you want to start out simple, may I suggest making sausage egg muffins. They’re an excellent finger food and one that everyone will love.

If it’s pancakes you’re after, blueberry buttermilk pancakes and butterbeer pancakes are the best!

I’m a sucker for a good breakfast sandwich, including McDonald’s Egg McMuffin and a sausage and egg McMuffin with cheese.

More Breakfast Brunch Ideas

Look below for all sorts of breakfast brunch at home ideas…

  • Sweet & Creamy Strawberry Oatmeal Easy Breakfast Recipe

    Sweet & Creamy Strawberry Oatmeal Easy Breakfast Recipe

    How to make the best ever strawberry oatmeal that’s perfectly sweet and creamy with freeze-dried strawberries and old fashioned rolled oats. Healthy & nutritious breakfast or brunch that’s so easy to make in 15 minutes or less! You can double, triple or even quadruple this recipe to feed a crowd, and I’ll show you how to make it ahead of time for those busy mornings on the go.

    I can’t think of a more wholesome breakfast or brunch than oatmeal. It’s fast and easy, and it provides just the right amount of whole grain calories to get the day started. My family usually requests peaches and cream oatmeal or maple brown sugar oatmeal, but this strawberry oatmeal has become our new favorite flavor!

    small white bowl of strawberries and cream oatmeal with heavy cream and sliced berries on top

    We used to go through a lot of instant oatmeal from the store, but homemade is just so much healthier. I’ve been making it for so long now, that I’ll show you how to make perfect strawberry oatmeal with tons of juicy berry flavor every time!

    strawberry oatmeal ingredients lined out on a white countertop

    Ingredients & Substitutions Notes

    • Freeze-Dried Strawberries – I prefer freeze-dried strawberries because they have a more intense flavor and a prettier pink color than fresh strawberries. That said, I’ll also show you how to make strawberry oatmeal with both fresh and frozen strawberries.
    • Whole Milk – Again, I use whole milk from our own Guernsey cows, but you can use 2% milk, skim milk, half & half, or even heavy whipping cream. You can make this a dairy free strawberry oatmeal by using a dairy free milk, like rice milk, cashew milk, almond milk or oat milk. Be sure to check all of the ingredient labels over to ensure that they are truly dairy free.
    • Cane Sugar – If you’re wanting to cut the sugar out of this recipe, any granulated sugar-free sweetener will work just fine as a substitute. You can also swap it out with honey or maple syrup if you prefer a natural sweetener. Both honey and maple syrup have a higher sugar content, so I recommend using about 3/4 of the amount of sugar otherwise called for in the recipe.
    • Vanilla Extract – I always use 100% real vanilla extract for best flavor. Imitation vanilla will also work in a pinch.
    • Rolled Oats – We prefer sprouted rolled oats for better digestion and nutrient availability, but old fashioned oats will work just the same. If you want a smoother, creamier texture, I recommend quick oats instead. You can also use steel cut oats, but they will take much longer to cook; I would cut the amount used by 1/2, and you may have to add more liquid to account for the longer cook time.
    • Fresh Strawberries – I like to top my strawberry oatmeal with diced fresh strawberries for extra flavor.

    How to Make Strawberry Oatmeal

    Before getting started, assemble your blender or food processor so that it’s all ready to go.

    Make the Strawberry Milk

    1. Start by pulsing the freeze-dried strawberries in a food processor or blender for about 30 seconds, ’til ground into a fine powder.
    2. Next add the milk and water to a large saucepan over medium heat. Then whisk in the strawberry powder, sugar, salt and vanilla, bringing the mixture to a simmer.
    2 step photo collage showing how to make strawberry milk for strawberry oatmeal

    Instead of freeze-dried strawberries, you can also substitute with about 1 & 1/2 cups of fresh strawberries, leaving them in chunks or blending them up for a few seconds to mash them up. Frozen strawberries will also work, but it’s best to let them thaw in the refrigerator overnight first.

    How to Cook Strawberries and Cream Oatmeal

    1. Once your strawberry milk starts simmering, add the oatmeal and stir with a wooden spoon ’til well combined. Then reduce the heat to low and let the oats simmer for about 5-7 minutes. The key to making perfect oatmeal is to not over-stir. Stirring too much can cause your oatmeal to have a gluey texture, so stir it only occasionally to keep it from scorching on the bottom of the pan.
    2. Once the oats have softened, spoon your strawberry oatmeal into a bowl. Top with fresh, diced strawberries and a splash of cream. Serve and enjoy the ultimate strawberry breakfast!
    2 step photo collage showing how to make strawberry oatmeal

    Feel free to increase or reduce the cook time depending on how you like your oatmeal with strawberries. I like mine to be ever so slightly on the chewy side with a creamy consistency. If you like it softer, you might let it simmer down for a few extra minutes, although you may need to add a splash of milk towards the end to keep it from drying out too far.

    closeup photo on a heaping spoonful of strawberry oatmeal with heavy cream and sliced strawberries

    Expert Tips and Recipe FAQ’s

    Is this recipe gluten free?

    All of the ingredients in this recipe are typically gluten free with rolled oats being the only exception. Although oats are naturally gluten free, they are often processed in a facility with other gluten-containing products. For this reason, I recommend buying certified gluten free oats so that you don’t risk any cross-contamination. As always, be sure to check all of the ingredient labels over to ensure that they are truly gluten free.

    Can I make strawberry oatmeal ahead of time?

    You can store leftover strawberry oatmeal in an airtight container for up to 3 days in the refrigerator, and then reheat it in a microwave-safe bowl in the microwave for a few minutes on high before serving. You may have to add a splash of milk for extra moisture. That said, leftover oatmeal often gains an undesirable gluey texture that I just don’t care for. If you need to make a big batch ahead of time, I recommend making these strawberry overnight oats instead.

    Can you freeze oatmeal?

    Yes, you can freeze strawberries and cream oatmeal. I recommend portioning your oatmeal out into something like this silicone ice cube tray. Then transfer your oatmeal cubes to the freezer. Once frozen, you can pop them out of the ice cube trays and into a freezer bag or airtight container. Stored this way, your strawberry oatmeal cubes should last up to 3 months in the freezer. When you’re ready for breakfast, toss them into a microwave-safe bowl in the microwave for a few minutes on high, ’til soft and warm. Add a splash of milk for extra moisture and serve your homemade instant strawberry oatmeal!

    Optional Toppings & Variations

    Looking for ways to spice up your strawberry and cream oatmeal? Here are a few ideas…

    small white bowl of strawberry and cream oatmeal with heavy cream and sliced berries on top

    More Easy Breakfast Recipes

    If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!

    Strawberry Oatmeal

    Make the best ever strawberry oatmeal that's perfectly sweet and creamy. Easy & healthy breakfast recipe from scratch in 15 minutes or less!

    • Blender
    • Large Saucepan
    • Whisk
    • Wooden Spoon
    • Small Bowl

    Strawberries and Cream Oatmeal

    • 1 ounce Freeze-Dried Strawberries
    • 1 cup Whole Milk
    • 2 cups Water
    • 1/4 cup Cane Sugar
    • 1/4 teaspoon Sea Salt
    • 1 teaspoon Vanilla Extract
    • 2 cups Rolled Oats

    Oatmeal Toppings

    • 1 pint Fresh Strawberries (diced)
    • 4 tablespoons Heavy Whipping Cream

    1. Start by pulsing the freeze-dried strawberries in a food processor or blender for about 30 seconds, 'til ground into a fine powder.*

    2. Next add the milk and water to a large saucepan over medium heat. Then whisk in the strawberry powder, sugar, salt and vanilla, bringing the mixture to a simmer.

    3. Once your strawberry milk starts simmering, add the oatmeal and stir with a wooden spoon 'til well combined. Then reduce the heat to low and let the oats simmer for about 5-7 minutes.

    4. Once the oats have softened, spoon your strawberry oatmeal into a bowl and top with fresh, diced strawberries and a splash of cream. Serve and enjoy!

    *Instead of freeze-dried strawberries, you can also substitute with about 1 & 1/2 cups of fresh strawberries, leaving them in chunks or blending them up for a few seconds to mash them up. Frozen strawberries will also work, but it’s best to let them thaw in the refrigerator overnight before making the recipe.

    How do you store leftover strawberry oatmeal?

    You can store leftover strawberry oatmeal in an airtight container for up to 3 days in the refrigerator, and then reheat it in a microwave-safe bowl in the microwave for a few minutes on high before serving. You may have to add a splash of milk for extra moisture.

    Breakfast, Breakfast & Brunch
    American, Breakfast, Breakfast/Brunch
    oatmeal strawberry and cream, oatmeal with strawberries, strawberries and cream oatmeal, strawberry and cream oatmeal, strawberry oatmeal
  • Easy French Toast Casserole Recipe {with Video}

    Easy French Toast Casserole Recipe {with Video}

    Make breakfast simple with an easy French toast casserole baked in one pan. You can make it ahead overnight or the same day. Topped with a cinnamon brown sugar topping, it’s the best recipe to make breakfast or brunch for a crowd!

    Like Crock Pot French toast casserole, this easy French toast casserole recipe is a win win for those special times when we don’t necessarily feel like going to all the work of making traditional French toast. And let me tell you, one of my pet peeves is when the French toast I’ve already cooked gets cold while waiting on the rest to cook.

    slice of easy French toast casserole on white plate with maple syrup and fork

    A good French toast bake pairs really well with eggs and bacon, or better yet, eggs and sausage. So you don’t have to have all sweet for breakfast, but it does add a little sweet treat to a delicious breakfast time.

    While you can make this rich overnight French toast without the topping, it won’t be near as good. The topping is super quick to mix up, and you can just crumble it right onto the casserole before baking.

    Be sure and check out the accompanying video in the post below. It’ll walk you through all the steps of how to make this delicious breakfast bake, so you don’t miss a beat.

    Want more breakfast favorites? My kids’ absolute favorites are brioche French toast casserole and blueberry French toast casserole.

    Why Make This Recipe for Breakfast?

    French toast meets bread pudding. You’ll love this cinnamon French toast bake recipe because it…

    • Takes 30 minutes to make – While it takes longer to chill and bake, it’s super easy and quick to make. And you’re not standing in front of the stove making breakfast while everyone else is having fun or off doing their own thing. Instead you can throw it together the night before, then put it in the oven when you’re ready to eat.
    • Everyone can eat at the same time, and it’ll still be warm – While you can keep French toast warm in the oven, while waiting on the rest of it to cook, this is just so much easier because it’s all in one pan, all baked at the same time.
    • It’s perfect for Sunday morning or a special occasion, like Christmas morning. It makes a great everyday breakfast or holiday breakfast. It’s always a hit and a great option for Mother’s Day too, because it’s pretty easy for kids to make, with a little guidance from Dad or a trusted adult.
    • It’s delicious – I’ve been told this delicious French toast casserole is much like a bread pudding. Oh my word, the cinnamon brown sugar topping on top of the French toast casserole is my absolute favorite. With a drizzle of maple syrup, a slice of this wonderful casserole is just so mouthwateringly delicious.
    • It’s budget-friendly – I usually always make the best French toast casserole with white bread, just plain old sandwich bread. While it does use quite a few eggs, the rest of the ingredients you likely already have in your pantry or freezer. I’d estimate you can make baked French toast for less than $8, depending on the ingredients you already have on hand.
    easy French toast casserole ingredients on white marble countertop

    Ingredients and Substitutions Notes

    Just gather up a few simple ingredients to get started making this easy French toast bake…

    • Sandwich bread – The main decision you have to make is which bread is the best bread for French toast casserole. And to that I’d answer the best type of bread is just a good old loaf of sandwich bread; in fact, I prefer to just use butter bread. Now you can use a loaf of whole wheat bread, sourdough bread, Texas toast, challah bread, crusty French bread, Italian bread, Kings Hawaiian Rolls, brioche bread, cinnamon swirl bread, crescent rolls, or really any other type of fresh baked bread. Any of them will be delicious. But a good French toast bake with white bread is just as good, in my opinion.
    • Pecans – We use chopped pecans. You can also use walnuts, black walnuts, or almonds if you want.
    • Large Eggs
    • Whole Milk – You can use 2% milk or skim milk, but I recommend using whole milk, or a mixture of whole milk with half-and-half for an even creamier texture. If you need to make it dairy-free, substitute almond milk, coconut milk, soy milk, or oat milk instead.
    • Pure maple syrup – Be sure to use real maple syrup, not table syrup. There’s a distinct difference, and subbing artificial table syrup will change the texture, flavor, and especially the amount of sweetness in your casserole.
    • Vanilla Extract – This is going to add a cozy flavor to the baked French toast casserole.
    • Sea Salt – I prefer to use Redmond Fine Sea Salt.
    • Spices – You’ll need ground cinnamon and ground nutmeg. Of course, if you want a bit more fall flavor to your casserole, you can also substitute pumpkin pie spice.
    • Topping – The topping is, in my opinion, the best part about this overnight breakfast casserole, and it includes butter, brown sugar, and ground cinnamon. Again, if you need to make it dairy-free, you can substitute vegan butter.

    Alternative Ingredients Ideas from Readers

    Readers have given us a lot of creative ideas for ways to really switch up this recipe for French toast casserole and add your own touch to this sweet breakfast casserole.

    • Top with a powdered sugar glaze instead of, or in addition to, the brown sugar topping.
    • Mix some of this apple pie spice recipe into the cinnamon streusel topping!
    • Add raisins or dried cranberries when you add the bread and pecans.
    • Add fresh strawberries, blueberries, or raspberries.
    • Speaking of milk, use eggnog in place of milk, especially around the holidays.
    • Use part heavy cream, part whole milk for an extra rich casserole.
    • In place of pecans, try other nuts, like chopped walnuts or almonds.
    • Add a handful of chocolate chips for melty chocolaty flavor.
    • Try adding bacon… Because everything’s better with bacon!
    • Try baking the casserole in a bundt pan, inverting it after baking, to make it even prettier.

    How to Make Easy French Toast Casserole

    This is a fairly simple French toast casserole with sliced bread. It only takes a few steps to make.

    Make the Casserole…

    1. First cut the bread slices into 1-inch cubes and place it in a greased 9×13 baking dish, along with the chopped pecans. You can layer the bread cubes and pecans so everything’s blended well in the dish. Tip: You can cut the bread into cubes using a knife or a pastry cutter.
    2. Then in a large bowl, whisk together the eggs, milk, pure maple syrup, vanilla, salt, cinnamon, and nutmeg, to make a sort of custard mixture.
    3. Pour the egg mixture over the bread and pecans, making sure all the bread is good and soaked. Then cover the casserole dish with plastic wrap, and chill the casserole in the fridge for a good 4 to 6 hours or more, just to let that custard mixture soak into the bread really well. Overnight is best.
    how to make French toast casserole with white bread in 3 steps, including cubed bread and pecans in baking dish, beating eggs with milk and spices, and pouring egg mixture over bread cubes

    Make the Topping…

    1. Before baking the next morning or the next day, pre-heat the oven to 350° F; then in a small bowl, mix up your topping by combining the butter, brown sugar, and cinnamon with a pastry blender.
    2. Crumble the topping on the top of the casserole as best you can. It’s a really moist mixture, so it’s more like clumps of cinnamon brown sugar.
    mixing French toast bake topping with pastry blender in glass Pyrex bowl and crumbling topping over top of casserole

    Bake It…

    1. Cover the baking dish with aluminum foil, and bake at 350°F for about 25 to 30 minutes. Then uncover and bake it for an additional 15 to 20 minutes, ’til it’s golden brown.
    2. When you remove it from the oven, let it cool for just a few minutes. Then slice into individual servings, and serve with powdered sugar or maple syrup.
    baked French toast casserole with sliced bread in white baking dish, with slice served on white plate with maple syrup

    It also pairs well with flavored syrups like blueberry syrup, whipped cream, fresh berries, fresh fruit, sausage, or bacon and eggs. You’ll especially enjoy a slice of French toast breakfast casserole with your morning cup of coffee or hot tea.

    Expert Tips and Recipe FAQ’s

    Do you really have to chill the casserole overnight?

    While this really is best as an easy overnight French toast casserole, you don’t have to chill it. But let me just say, the flavors and texture of the casserole will be at their best after chilling for at least a few hours. If you’re in a hurry, didn’t have time to plan ahead, and need to make it now, that’s ok. Just mix it up, make sure the bread is moistened well with the egg mixture, add the topping, and bake it. But if you do have time, just cover the casserole dish with plastic wrap or aluminum foil, and chill in the fridge overnight.

    What are gluten-free and dairy-free options for this baked French toast recipe?

    Just substitute your favorite gluten-free bread in place of the regular sandwich bread included in the ingredients. You can also substitute almond milk, coconut milk, soy milk, oat milk, or another non-dairy milk, instead of whole milk; and you can use a dairy-free butter substitute in the topping. Always check all of your other ingredients, as well, to make sure they’re really gluten-free and dairy-free.

    Why is my French toast casserole soggy?

    There can be multiple reasons for this. 1. There may be too much egg mixture to soak into the bread or it may need longer to soak into the bread, in which case you can soak the bread in a separate bowl overnight, then transfer to the baking dish (without all the extra liquid) right before baking. 2. It may not have baked long enough. 3. And if you want to prevent soggy French toast casserole altogether, I’d suggest leaving your bread open the night before, so it can dry out just a bit; stale bread, crusty bread, or day-old bread soaks up the egg mixture more easily and readily.

    Can you freeze French toast casserole?

    Normally, you’ll just store any leftovers in the fridge. But if you wish to freeze it, you can. While I recommend covering it well and freezing it after it’s already been baked, you can also freeze it before baking (though I’d add the topping later before actually baking it). Keep in mind it’ll keep longer in the freezer if it’s already been cooked. Just be sure you have plenty of time for it to thaw and re-heat when taking it out of the freezer. Allow time for it to thaw in the fridge before cooking or re-heating in the oven or microwave.

    How should you store leftovers?

    Store any leftovers in an airtight container in the fridge; they should keep for 2-3 days.

    slice and bite of cinnamon French toast bake with fork on white plate

    More Breakfast and Brunch Recipes for You to Enjoy

    Sometimes on weekends, and especially on holidays and birthdays, we’ll make blueberry buttermilk pancakes or our favorite recipe for cinnamon French toast.

    April J. Harris has a delicious recipe for blueberry bread and butter pudding. And cook up a batch of make ahead stuffed French toast with Mommy Hates Cooking.

    Check out all our breakfast recipes for more easy breakfast ideas, like my grandma’s cinnamon streusel coffee cake.

    Reader Comments and Praise for This Recipe

    This easy baked French toast casserole is a tried and true reader favorite!

    “I have made this wonderful and perfect french toast casserole TWICE!!! 💕 The first time I was sad I didn’t make more,lol. The next batch is finishing in the oven for our neighbors. Thanks Mel for posting and showing how easy it really is to make.” – Denise

    “I made this today and it was delicious. I prepped it the night before and let the bread sit out to get a little dry and it worked out great. One of my granddaughters said, I can just taste the love you put in this. So thanks for sharing the recipe.” – Mandy

    “Best French toast casserole we’ve ever had. This is our new go to for all special occasions. Everyone loved it! Thank you for the wonderful and delicious recipe!” – Jojo

    “This French toast casserole was AMAZING! Instead of milk I used eggnog, as you suggested, and it was ooooh so good. Everyone loved it. Is my go-to crowd pleaser now!” – Valerie

    If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!

    Easy French Toast Casserole

    Make breakfast simple with easy French toast casserole baked in one pan. Make ahead overnight or same day. Best recipe for a crowd!

    • Whisk
    • Mixing Bowl
    • 9×13 Baking Dish
    • Pastry Blender
    • Aluminum Foil

    Casserole:

    • 20 ounces sandwich bread
    • 1 cup pecans (chopped)
    • 8 large eggs
    • 2 cups whole milk
    • 1/4 cup maple syrup
    • 1 tablespoon vanilla extract
    • 1 teaspoon sea salt
    • 1 1/2 teaspoons ground cinnamon
    • 1/4 teaspoon ground nutmeg

    Topping:

    • 4 tablespoons salted butter (sliced)
    • 1/2 cup light brown sugar
    • 1 teaspoon ground cinnamon
    1. Grease a 9"x13" baking dish.

    2. Cut the bread into small 1-inch cubes, and layer with the chopped pecans in the baking dish.

    3. In a large bowl, whisk together the eggs, milk, pure maple syrup, vanilla extract, salt, cinnamon, and nutmeg, to make a sort of custard mixture.

    4. Pour the egg milk mixture over the bread and pecans in the baking dish.

    5. Cover and chill for a good 4 to 6 hours or overnight.

    6. When you're ready to bake the casserole, remove it from the fridge, and pre-heat the oven to 350° F.

    7. Using a pastry blender, mix together the sliced butter, brown sugar, and cinnamon in a small mixing bowl.

    8. Crumble or clump the topping on the top of the casserole.

    9. Cover the baking dish with aluminum foil, and bake at 350° F for about 25 to 30 minutes. Then uncover and bake it for an additional 15 to 20 minutes, 'til it's golden brown.

    10. Once it’s thoroughly cooked through, remove it from the oven and let it cool for just a few minutes.
    11. Then slice and serve with powdered sugar and maple syrup.

    *20 ounces is about 22 slices of the butter bread (or white bread) that I use. You can use a loaf of sourdough, Texas toast, challah bread, French bread, Kings Hawaiian Rolls, brioche, cinnamon swirl bread, crescent rolls, or really any other type of fresh baked bread. Any of them will be delicious.

    *Be sure to use real maple syrup. Table syrup will change the texture, flavor, and especially the amount of sweetness in your casserole.

    *While this really is best as an overnight French toast casserole, you don’t have to chill it. But let me just say, the flavors will be at their best after chilling for at least a few hours. If you’re in a hurry, didn’t have time to plan ahead, and need to make it now, that’s ok. Just mix it up, make sure the bread is moistened well with the egg mixture, add the topping, and bake it.

    Store any leftovers in the fridge.

    Breakfast & Brunch, main dish
    American
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  • Bisquick Cinnamon Scones with Crisp Sugar Topping

    Bisquick Cinnamon Scones with Crisp Sugar Topping

    How to make wonderful Bisquick cinnamon scones, brushed with buttermilk and sprinkled with sweet cinnamon sugar. Easy breakfast recipe!

    My Bisquick cinnamon biscuits recipe is a much-loved recipe, and I love making them. So much so, I thought it’d be fun to make Bisquick drop scones and add them to my Bisquick recipe files.

    Instead of just biscuit mix and water, I make these similar to my Irish soda scones. Ingredients like butter, egg, vanilla extract, and buttermilk give a flavor and texture that’s hard to beat.

    Bisquick cinnamon scones sprinkled with cinnamon sugar topping on parchment covered baking sheet

    Oh and the crispy cinnamon sugar topping… Brush these babies with a little dab of buttermilk, sprinkle a little cinnamon sugar, and you’ve got a soft biscuit with a sweet, crispy top. Soooo good!!!

    Now let’s say you’re just not that into Bisquick. That’s ok, because my friend Kelly over at The Scone Blog (it’s all scones!) makes a delicious cinnamon scones recipe without biscuit mix.

    If, however, you are into Bisquick as much as I am, read on, my friend. Let’s make some sweet breakfast treats, shall we?

    WHERE CAN I FIND THE ACTUAL RECIPE CARD?

    If you’d rather skip all of my scone baking tips, important info for this recipe, and similar recipe ideas – and get straight to the cinnamon Bisquick scone recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

    LET’S TALK ABOUT THE INGREDIENTS:

    The right ingredients are the secret to making good Bisquick scones.

    ingredients for Bisquick cinnamon scones on white marble countertop

    Bisquick Baking Mix: While I prefer to use Bisquick, you can use any baking mix you prefer; just keep in mind, I can’t guarantee how other mixes may change the texture, fluffiness, etc.

    Unsalted Butter: I use unsalted butter because I want a little more control over how salty my scones are.

    Egg: The egg helps to bind the ingredients together. It helps make scones more fluffy and gives a richer flavor to them too.

    Buttermilk: I use this buttermilk mix to make buttermilk. But if you don’t have either buttermilk or a mix, you can make your own with about 1 tablespoon of vinegar for every cup of milk you use. Just let the mixture sit for a few minutes before adding to your scone mixture.

    Cinnamon Chips: While I don’t use cinnamon chips, they are an optional add-in for even more cinnamon flavor.

    Keep in mind, all of the ingredients and ingredient amounts you’ll need are in the printable recipe card below.

    KITCHEN TOOLS AND EQUIPMENT YOU’LL NEED:

    Large Mixing Bowl – I love my handled mixing bowls; the handle makes them easy to use.

    Whisk

    Pastry Blender – This enables you to cut the cold butter into the dry ingredients. Although I’ve watched my grandma use a table knife in the past to do the same thing.

    Baking Sheet with Parchment Paper

    Pastry Brush – for brushing buttermilk on top of your scones.

    HOW TO MAKE BISQUICK CINNAMON SCONES

    Before you get started mixing up your scone batter, be sure to pre-heat your oven to 400° F, and either grease a baking sheet, or add parchment paper to it. I prefer to use parchment paper because the scones just slide right off of it after baking.

    MIX UP YOUR BATTER…

    1. Whisk Bisquick baking mix, sugar, and cinnamon together in a large mixing bowl.
    2. Using a pastry blender (or table knife), cut the cold, sliced butter into the dry ingredients until the mixture consists of fine crumbles.
    3. In a separate measuring cup or bowl, beat the egg, vanilla extract, and buttermilk together; and add to the dry ingredients.
    steps for mixing Bisquick scones in mint green bowl, including whisking dry ingredients together, cutting butter into mixture, mixing together liquid ingredients, and adding liquid to dry ingredients
    1. Mix the egg mixture into the dry ingredients, just ’til blended. Be careful not to overmix.
    Bisquick scones dough in mint green bowl with large spoon on white marble countertop

    An optional step here would be to fold the cinnamon chips into the dough if you want. By fold, I mean to gently stir them into the dough.

    1. Drop the dough, by spoonfuls, onto your parchment paper covered baking sheet.
    Bisquick drop scones ready to bake on parchment paper covered baking sheet
    1. Brush the top of each scone with buttermilk.
    Bisquick scones with buttermilk brushed on top on parchment paper lined baking sheet
    1. Then sprinkle a little cinnamon sugar on top of each scone.
    Bisquick drop scones sprinkled with cinnamon sugar on parchment paper lined baking sheet

    Then you’ll just bake your scones at 400° F for 12 to 15 minutes, or ’til they turn a nice golden brown. They’re best served while warm with butter, apple butter, etc.

    Bisquick drop scone sprinkled with cinnamon sugar and sliced in half on gray plate with other scones

    FAQ:

    Why put milk or cream in scones? Can I make them dairy-free?

    Buttermilk gives scones a lighter, fluffier texture. While I have not attempted to make these dairy-free, you could try making them with almond milk, rice milk, or coconut milk. You can also substitute a non-dairy butter, though keep in mind this will likely change the texture and density of the finished scone.

    Can I make these using gluten-free Bisquick?

    Yes, you can. I actually make these with gluten-free Bisquick, and they turn out great. Just know that gluten-free ingredients have a tendency to change the texture in baked goods, though these scones turn out very moist and fluffy. One last note… Be sure to check all ingredient labels to make sure everything you’re using is truly gluten-free.

    How do I get my scones to rise and be fluffy?

    Ingredients play a huge role in rise. The egg and buttermilk, as well as ingredients in the biscuit mix, all work together to give these scones both a rise and a fluffiness. I’ve also read that placing them so they’re slightly touching on the baking sheet can help with lift while baking; while I don’t do this, it is worth a try.

    How can I make scones less crumbly?

    Not adding enough buttermilk and over mixing can cause scones to be harder and more crumbly. Be sure to follow the recipe to a t.

    How should Bisquick drop scones be stored?

    Make sure they’ve cooled completely; then store them in a covered airtight container.

    Can I freeze Bisquick scones?

    You can freeze scones for up to 3 months. While you can freeze them unbaked or baked, it’s better to freeze them unbaked. To do so, place all your scones on a parchment paper covered baking sheet; place the baking sheet in the freezer ’til the scones are good and frozen. Then remove them from the freezer, place the unbaked scones in an airtight container or freezer bag, and put them back in the freezer ’til you’re ready to bake them.

    HOW TO SERVE BISQUICK SCONES

    I prefer to enjoy mine with a little pat of butter. I also sometimes like to sprinkle a little cinnamon sugar on the melted butter, or add a dollop of homemade apple butter.

    MORE BISQUICK RECIPES:

    GET THE PRINTABLE RECIPE

    If you love these Bisquick cinnamon scones as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

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    Bisquick Cinnamon Scones with Crisp Sugar Topping

    How to make wonderful Bisquick cinnamon scones, brushed with buttermilk and sprinkled with sweet cinnamon sugar. Easy breakfast recipe!

    • Baking Sheet
    • 2 cups Bisquick baking mix
    • 1 1/2 tablespoons sugar
    • 1/2 tablespoon cinnamon
    • 6 tablespoons unsalted butter (cold)
    • 1 large egg
    • 1 tsp vanilla extract
    • 1 cup buttermilk*

    Topping:

    • 1 tablespoon buttermilk
    • 1-2 tablespoons cinnamon sugar

    1. Pre-heat your oven to 400° F, and either grease a baking sheet, or add parchment paper to it. I prefer to use parchment paper because the scones just slide right off of it after baking.

    2. Whisk Bisquick baking mix, sugar, and cinnamon together in a large mixing bowl.

    3. Using a pastry blender (or table knife), cut the cold, sliced butter into the dry ingredients until the mixture consists of fine crumbles.

    4. In a separate measuring cup or bowl, beat the egg, vanilla extract, and buttermilk together.
    5. Mix the egg mixture into the dry ingredients, just ’til blended. Be careful not to overmix.
    6. Drop the dough, by spoonfuls, onto your parchment paper covered baking sheet.
    7. Brush the top of each scone with buttermilk.
    8. Then sprinkle a little cinnamon sugar on top of each scone.

    9. Bake your scones at 400° F for 12 to 15 minutes, or 'til they turn a nice golden brown. They're best served while warm with butter, apple butter, etc.

    *I use this buttermilk mix to make buttermilk. But if you don’t have either buttermilk or a mix, you can make your own with about 1 tablespoon of vinegar for every cup of milk you use. Just let the mixture sit for a few minutes before adding to your scone mixture.

    Can I make these using gluten-free Bisquick?

    Yes, you can. I actually make these with gluten-free Bisquick, and they turn out great. Just know that gluten-free ingredients have a tendency to change the texture in baked goods, though these scones turn out very moist and fluffy. One last note… Be sure to check all ingredient labels to make sure everything you’re using is truly gluten-free.

    Breads & Muffins
    American
    Bisquick cinnamon scones, Bisquick drop scones, Bisquick scones, how to make Bisquick cinnamon scones
  • Irish Soda Bread Scones with Cinnamon

    Irish Soda Bread Scones with Cinnamon

    Bake up a batch of sweet and buttery Irish soda bread scones, filled with cinnamon and raisins. This easy to make recipe uses simple ingredients. It’s perfect for breakfast or brunch.

    I love a good cinnamon biscuit recipe, so when I decided to take Irish soda bread and morph it into soda bread scones, I knew they would be delicious.

    bitten Irish soda bread scones on gray plate with crumbs and raisins

    And they are. While I do add a few more ingredients beyond the traditional, the ingredients are what give these Irish soda scones a rise, a lift, a fluffiness, and a softness that can’t be beat.

    What’s the Difference Between Scones and Irish Soda Bread?

    The main difference is the shape of each…

    Scones are round like biscuits, or wedges; soda bread, on the other hand, is loaf shaped and baked in a loaf pan.

    Why I Love This Recipe (And You Will Too)

    • This soda scone recipe is chock full of cinnamon flavor (and raisins). While the raisins *could* be optional, I wouldn’t want to make this soda scones recipe without them because they add so much more flavor and a hint of sweetness.
    • Give yourself about 20 minutes to mix these up, pop them in the oven, and you’ve got a quick breakfast scone the whole family will love.
    • They’re soft, tender, and fluffy, not to mention buttery with just a hint of sweetness.
    • They’re perfect for breakfast and brunch, on St. Patrick’s Day (think St. Patrick’s Day scones), or any day of the year.

    Ingredients and Substitution Notes:

    The right ingredients are the secret to making a good Irish soda bread scones recipe.

    • Baking Powder and Baking Soda: Why use both? Because I want just the right amount of lift (and fluffiness) in my scones. Baking soda neutralizes the acid, and baking powder steps in to give the extra rise these scones need. The Kitchn has a wonderful explanation for why use baking soda and baking powder.
    • Unsalted Butter: I use unsalted butter because I want a little more control over how salty my scones are.
    • Egg: The egg helps to bind the ingredients together. It helps make them more fluffy and gives a richer flavor to the scones.
    • Buttermilk: I use this buttermilk mix to make buttermilk. But if you don’t have either buttermilk or a mix, you can make your own with about 1 tablespoon of vinegar for every cup of milk you use. Just let the mixture sit for a few minutes before adding to your scone mixture.
    • Raisins: While raisins are totally optional, I highly recommend them. They give a flavor and a hint of sweetness that can’t be beat.

    Keep in mind, all of the ingredients and ingredient amounts you’ll need are in the printable recipe card below.

    soda bread scones on gray plate with jadeite butter dish and butter knife, and baking sheet full of scones, on white marble countertop with blue and white striped kitchen towel

    How to Make Irish Soda Bread Scones

    Before you get started mixing up your batter, be sure to pre-heat your oven to 400° F, and either grease a baking sheet, or add parchment paper to it. I prefer to use parchment paper because the scones just slide right off of it after baking.

    Mix up the Scone Dough…

    1. In a large mixing bowl, whisk together the dry ingredients, including the flour, sugar, cinnamon, baking powder, baking soda, and salt.
    2. Using a pastry blender (or table knife), cut the cold, sliced butter into the dry ingredients until the mixture has fine crumbles.
    3. In a separate measuring cup or bowl, beat the egg and buttermilk together.
    4. Mix the egg mixture into the dry ingredients.
    5. Then fold the raisins into your batter.
    6. Drop the dough, by the spoonful, onto your parchment paper covered baking sheet, and bake.
    steps for how to make Irish soda scones, including whisking dry ingredients together in mint green mixing bowl, cutting cold sliced butter into dry ingredients with pastry blender, whisking egg and buttermilk together, mixing buttermilk into dry ingredients, adding raisins to scone batter, and dropping batter by spoonfuls onto baking sheet covered with parchment paper
    1. Bake your scones at 400° F for about 30-40 minutes, or ’til your scones turn a nice golden brown.

    Serve the scones warm with butter, apple butter, etc.

    FAQ:

    Why put milk in scones? Can I make them dairy-free?

    Buttermilk gives scones a lighter, fluffier texture. While I have not attempted to make these dairy-free, you could try making them with almond milk, rice milk, or coconut milk. You can also substitute a non-dairy butter, though keep in mind this will likely change the texture and density of the finished scone.

    Can I make them gluten-free?

    Yes, you can; and I have made them gluten-free using a good gluten-free all-purpose flour (my favorite is Authentic Foods Classical Blend). You may need to add a little xanthan gum (per the package), as well, for extra leavening. Of course, be sure to check all ingredient labels to make sure everything is truly gluten-free.

    How do I get my scones to rise and be fluffy?

    Ingredients play a huge role in rise, as we read above. Baking powder, baking soda, egg, and even the buttermilk all work together to give scones both a rise and a fluffiness. Keep in mind that not adding enough buttermilk and over mixing can cause scones to be harder. Also, placing them so they’re slightly touching on the baking sheet can help with lift while baking; while I don’t do this, it is worth a try.

    How should scones be stored?

    Make sure they’ve cooled completely; then store them in a covered airtight container.

    Can I freeze scones?

    You can freeze scones for up to 3 months. While you can freeze them unbaked or baked, it’s better to freeze them unbaked. To do so, place all your scones on a parchment paper covered baking sheet; place the baking sheet in the freezer ’til the scones are good and frozen. Then remove them from the freezer, place the unbaked scones in an airtight container or freezer bag, and put them back in the freezer ’til you’re ready to bake them.

    How to Serve Soda Bread Scones

    I prefer mine with a little pat of butter. I also sometimes like to sprinkle a little cinnamon sugar on the melted butter, or add a dollop of homemade apple butter.

    Either way, they are so delicious!

    golden baked Irish soda bread scones on parchment covered baking sheet

    More Quick Bread Recipes

    If you love this soda scones recipe as much as I do, you’ll love these recipes too…

    • If you do still want that taste of cinnamon without the raisins, you may enjoy these Bisquick scones with cinnamon in the dough and a crisp cinnamon sugar topping.
    • Biscuit cinnamon rolls are my favorite thing to make when I’m craving cinnamon rolls but don’t want to go to all the work and waiting.
    • Bisquick cinnamon muffins are quick, easy, and simple to make. Think soft, tender muffins dipped in a cinnamon sugar topping.

    If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!

    Irish Soda Bread Scones

    Bake up a batch of sweet and buttery Irish soda bread scones. Easy to make recipe, simple ingredients, perfect for breakfast or brunch.

    • Handled Mixing Bowls
    • Whisk
    • Pastry Blender
    • Baking Sheet
    • Parchment Paper
    • 4 cups unbleached all-purpose flour
    • 3 tablespoons sugar
    • 1 tablespoon ground cinnamon
    • 1 tablespoon baking powder
    • 3/4 teaspoon baking soda
    • 1 teaspoon salt
    • 1 cup unsalted butter (cold)
    • 1 large egg
    • 2 cups buttermilk*
    • 1 cup raisins

    1. Pre-heat your oven to 400° F, and either grease a baking sheet or add parchment paper to it.

    2. In a large mixing bowl, whisk together the dry ingredients, including the flour, sugar, cinnamon, baking powder, baking soda, and salt.

    3. Using a pastry blender (or table knife), cut the cold, sliced butter into the dry ingredients until the mixture has fine crumbles.

    4. In a separate measuring cup or bowl, beat the egg and buttermilk together..

    5. Mix the egg mixture into the dry ingredients.
    6. Then fold the raisins into your batter.

    7. Drop the dough, by the spoonful, onto your parchment paper covered baking sheet, and bake at 400° F for about 30-40 minutes, or 'til your scones turn a nice golden brown.

    8. Serve the scones warm with butter, apple butter, etc.

    *I use this buttermilk mix to make buttermilk. But if you don’t have either buttermilk or a mix, you can make your own with about 1 tablespoon of vinegar for every cup of milk you use. Just let the mixture sit for a few minutes before adding to your scone mixture.

    Can I make them gluten-free?

    Yes, you can; and I have made them gluten-free using a good gluten-free all-purpose flour (my favorite is Authentic Foods Classical Blend). You may need to add a little xanthan gum (per the package), as well, for extra leavening. Of course, be sure to check all ingredient labels to make sure everything is truly gluten-free.

    How should Irish soda bread scones be stored?

    Make sure they’ve cooled completely; then store them in a covered airtight container.

    Can I freeze these scones?

    You can freeze scones for up to 3 months. While you can freeze them unbaked or baked, it’s better to freeze them unbaked. To do so, place all your scones on a parchment paper covered baking sheet; place the baking sheet in the freezer ’til the scones are good and frozen. Then remove them from the freezer, place the unbaked scones in an airtight container or freezer bag, and put them back in the freezer ’til you’re ready to bake them.

    Breads & Muffins
    Irish
    how to make Irish soda scones, Irish soda bread cinnamon scones, Irish soda bread scones, Irish soda scones, soda bread scones, soda scones recipe, St. Patrick’s Day recipes
  • Homemade Sausage and Egg McMuffin with Cheese

    Homemade Sausage and Egg McMuffin with Cheese

    How to make a delicious homemade version of McDonald’s sausage and egg McMuffin. Easy recipe for a grab-and-go breakfast sandwich!

    I love a good breakfast sandwich, and McDonald’s Sausage Egg McMuffin has long been a favorite of mine, both with and without the muffin.

    It only makes sense that I’d recreate the sausage egg and cheese McMuffin at home, especially since my boys love it just as much as I do.

    sausage and egg McMuffin sandwich on baking sheet with more breakfast sandwiches

    Besides a little oil or bacon grease, you only need 5 ingredients for this recipe. And once you have the eggs and sausage cooked, it’s just a matter of layering up your sandwich.

    Serve it with a cold glass of orange juice and a little fruit on the side, and you’ve got the makings of a delicious breakfast. Or if you’re in a rush, wrap it up and take it on the go.

    Sometimes I prefer ham in the mornings, so McDonald’s Egg McMuffin (with Canadian bacon) is another family favorite I love to make.

    WHERE CAN I FIND THE ACTUAL RECIPE CARD?

    If you’d rather skip all of my sandwich making tips, important info for this recipe, and similar recipe ideas – and get straight to the sausage McMuffin recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

    sausage McMuffin ingredients, including English muffins, sausage patties, and eggs on blue plate with paper towel

    INGREDIENT NOTES:

    The Bread: McDonald’s sausage McMuffin is made with an English muffin, and it’s what I prefer. However, you can change things up and make it with a bagel, a croissant, Texas toast, a big biscuit, etc.

    Eggs: While I prefer to fry a rounded egg, you can use a poached egg or scramble the eggs and pour them into an egg ring (see below for more options if you don’t have egg rings.) You might even make a rounded omelet with peppers and onions in your scrambled egg/s if you like.

    Cheese: For this recipe, I use American cheese, but I’m tempted to try my favorite super sharp cheddar sometime in the near future. A good smoked gouda or smoked cheddar would be good too.

    Meat: To get a similar taste to McDonald’s sausage without any extra ingredients, I prefer to use Jimmy Dean breakfast sausage. If you want to make it a totally different kind of McMuffin, try making it with Canadian bacon, regular bacon, maple sausage, vegetarian meat, etc.

    Other Options: If you really want to give it more oomph, you can add tomato slices, sliced onion, etc.

    Keep in mind, all of the ingredients and ingredient amounts you’ll need are in the printable recipe card below.

    KITCHEN TOOLS AND EQUIPMENT YOU’LL NEED:

    Large Skillet – I use our 10.25 inch cast iron skillet.

    Baking Sheet

    Egg Rings

    HOW TO MAKE A SAUSAGE AND EGG MCMUFFIN

    Before you get started cooking and assembling your sausage McMuffins, you’ll need to pre-heat the oil in the skillet over low to medium heat. While I prefer to use bacon grease, you can also use butter or canola oil/vegetable oil.

    Also, pre-heat your oven to 350° F.

    LET’S PREP OUR INGREDIENTS FIRST:

    1. Shape the sausage into patties that are large enough to fit on the English muffins, so slightly larger than the muffins because the sausage patties will shrink while cooking. I like to make mine about 1/4 inch thick.
    sausage patties shaped and rounded, ready for cooking, on blue cutting board
    1. Fry the sausage patties ’til they’re cooked thru and browned.
    frying sausage patties in cast iron skillet
    1. Once the sausage is removed from the skillet, fry the eggs ’til well done, using rounded egg rings.
    frying eggs in rounded egg rings in cast iron skillet
    1. Slice the English muffins in half, toast them in a toaster, and spread a thin layer of butter on each toasted muffin half.
    spreading butter on toasted English muffins with table knife
    1. Add a slice of American cheese to the bottom half of each muffin. Place the English muffins on a baking sheet in your pre-heated oven, and allow the cheese to just slightly melt; it should only take about 1-2 minutes.
    melted slice of American cheese on English muffin bottom, on gray plate

    ASSEMBLE YOUR BREAKFAST SANDWICHES:

    1. Start with a sausage patty on top of the cheese.
    sausage patty on top of melted American cheese on English muffin, on gray plate
    1. Next add the fried egg.
    assembling sausage egg McMuffin on gray plate
    1. Complete your sandwich with the muffin top, and serve it up while warm.
    copycat version of McDonald's Sausage McMuffin in hand

    FAQ:

    What can I use if I don’t have egg rings?

    Some things you can use in place of egg rings are metal canning jar rings, a round metal cookie cutter, or a tuna can with no top or bottom.

    Can I freeze this breakfast sandwich?

    Yes. Double wrap the sandwich in plastic wrap, then place in a freezer bag.
    It should keep up to 2 months in the freezer.

    How do I reheat a sausage McMuffin?

    Reheat in the microwave for 40 seconds. For a crispier McMuffin, reheat in the oven at 350° F for about 10-15 minutes.

    MORE EGGS FOR BREAKFAST:

    bite out of sausage egg and cheese McMuffin on gray plate

    GET THE PRINTABLE RECIPE

    If you love this sausage and egg McMuffin recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

    CRAVING MORE DELICIOUS RECIPES? Subscribe to my newsletter, and follow along on Pinterest, Facebook, YouTube, and Instagram for all the latest updates!

    Homemade Sausage and Egg McMuffin with Cheese

    How to make a delicious homemade version of McDonald's sausage and egg McMuffin. Easy recipe for a grab-and-go breakfast sandwich!

    • 1 tablespoon bacon grease*
    • 1 pound ground breakfast sausage
    • 4 large eggs
    • 4 English muffins
    • 4 tablespoons salted butter
    • 4 slices American cheese
    1. Pre-heat bacon grease in the skillet over low to medium heat. Also, pre-heat your oven to 350° F.
    2. Shape the sausage into patties that are large enough to fit on the English muffins, so slightly larger than the muffins because the sausage patties will shrink while cooking. I like to make mine about 1/4 inch thick.
    3. Fry the sausage patties ’til they’re cooked thru and browned.
    4. Once the sausage is removed from the skillet, fry the eggs ’til well done, using rounded egg rings.
    5. Slice the English muffins in half, toast them in a toaster, and spread a thin layer of butter on each toasted muffin half.
    6. Add a slice of American cheese to the bottom half of each muffin.
    7. Place the English muffins on a baking sheet in your pre-heated oven, and allow the cheese to just slightly melt; it should only take about 1-2 minutes. Then remove them from the oven.
    8. Assemble your breakfast sandwiches by starting with a sausage patty on top of the cheese.
    9. Next add the fried egg.
    10. Complete your sandwich with the muffin top, and serve it up while warm.

    *If you don’t have bacon grease, you can use butter, canola oil, or vegetable oil.

    What can I use if I don’t have egg rings?

    Some things you can use in place of egg rings are metal canning jar rings, a round metal cookie cutter, or a tuna can with no top or bottom.

    Can I freeze this breakfast sandwich?

    Yes. Double wrap the sandwich in plastic wrap, then place in a freezer bag.It should keep up to 2 months in the freezer.

    How do I reheat a sausage McMuffin?

    Reheat in the microwave for 40 seconds. For a crispier McMuffin, reheat in the oven at 350° F for about 10-15 minutes.

    Breakfast & Brunch
    American
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  • How to Make Eggs in a Nest with Cheese

    How to Make Eggs in a Nest with Cheese

    If you have bread, eggs, and cheese, you can easily make eggs in a nest, or eggs in a basket. Quick recipe, perfect for breakfast or brunch!

    This recipe comes with fond memories from when I was a little girl, when my mom made a special breakfast every once in awhile….It was my favorite breakfast. She called it egg bread, better known as eggs in a nest, eggs in a basket, toad in a hole, egg in a hole, etc.

    eggs in a nest with cheese, with bite taken out, on white plate with strawberries

    Now having 3 boys of my own, I make egg in a nest every so often for them, and they love it just as much as I still do. I’m not sure if it’s the egg cooked into the toast or if it’s the melted cheese on top that gets us every time.

    It’s a quick and easy recipe you can cook up in minutes, especially if you have a griddle and can cook everyone’s at once. Kids can get in on the cooking fun too.

    Sometimes I can’t get enough of eggs and cheese; a good homemade breakfast sandwich like McDonald’s Egg McMuffin is another family favorite.

    WHERE CAN I FIND THE ACTUAL RECIPE CARD?

    If you’d rather skip all of my breakfast making tips, important info for this recipe, and similar recipe ideas – and get straight to the eggs in a basket recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

    LET’S TALK INGREDIENTS:

    Bread: While I use a typical sandwich bread (gluten-free bread for mine), you can use other types of bread too. My kids love sourdough, and brioche bread would make delicious egg in a hole with cheese. Other ideas might include bagels, puff pastry, avocados, or hash browns.

    Cheese: We use American cheese because it gives so much flavor and melts right into the bread; but the options are limitless here. I have a favorite super sharp cheddar cheese that would be delicious; other ideas might include smoked cheddar, smoked gouda, parmesan, etc.

    Keep in mind, all of the ingredients and ingredient amounts you’ll need are in the printable recipe card below.

    KITCHEN TOOLS AND EQUIPMENT YOU’LL NEED:

    Small Biscuit Cutter (or Sharp Knife) – I have what used to be an old apple juice can that I use as a small biscuit cutter.

    Griddle or Large Skillet – I prefer to use the griddle on our stove because I can cook everyone’s breakfast at once. Makes for a quick and easy job.

    Flipper Spatula

    HOW TO MAKE EGGS IN A NEST

    Gather your ingredients and follow these steps…

    1. Butter both sides of the bread.
    buttered slide of bread on wooden cutting board
    1. Cut a hole in the center of the bread with a small biscuit cutter or knife. Set the cut circle aside; we’ll fry it up with the main slice.
    cutting a hole in center of buttered bread with small biscuit cutter (old apple juice can)
    1. Melt 1/2 tablespoon butter on the griddle (or in a large skillet), over low to medium heat. Add the bread to the griddle.
    frying buttered bread with hole on griddle
    1. Crack the egg into the hole.
    cracked egg in a hole frying on griddle
    1. Cook ’til the egg slightly sets on the bottom, and sprinkle with salt and pepper.
    salt and pepper added to egg in a nest
    1. Flip and cook the other side of the egg and bread, ’til the egg is cooked, the yolk is soft, and the bread is golden brown.
    frying eggs in a basket, or eggs on toast, on griddle
    1. If desired, flip again and melt the slice of cheese on top. You can make this without cheese, but trust me when I say, cheese makes everything better.
    frying eggs in a basket with cheese, along with cut out bread circles, on griddle

    Note: Also, fry the bread circle you cut out earlier. This is the best part; crispy, crunchy goodness. We all try to sneak them while the bread is cooking. Yum!

    FAQ:

    How should I store it?

    To be honest, I’ve never had to store any leftovers because we make just enough for us to eat at breakfast. However, if you do have leftovers, just store them in an airtight container in the fridge. Leftovers should keep for 1-2 days.

    Can I make this recipe ahead and freeze it?

    Yes, you actually can. It would probably be better to make the recipe all the way through, without the cheese. Then allow your eggy toast to cool well, wrap it in plastic wrap, and store it in an airtight container or freezer bag in the freezer. When you’re ready to get it out and cook it, then you can add the cheese.

    How do I reheat it?

    While you can use the microwave, I wouldn’t because it will likely make it soggy. Simply get it out of the freezer, let it thaw for 15-20 minutes, and place back on the griddle, or in the oven at 350°F for 20 minutes or ’til heated thru. Add the cheese after the bread and egg are warmed through, and allow it to melt.

    FUN IDEA FOR HOLIDAYS AND SPECIAL OCCASIONS

    While I use a biscuit cutter, that’s not to say you can’t make eggs in a basket with cheese a little more special on holidays.

    Try using small cookie cutters to cut the hole in the center of the bread. Maybe a small Christmas tree or star, or even a heart for Valentine’s Day.

    HOW TO SERVE EGGS IN A BASKET

    While it’s delicious all by itself, you can also serve it alongside fresh fruit, ambrosia fruit salad, bacon, sausage, and more.

    MORE YUMMY BREAKFAST IDEAS WITH EGGS:

    half eaten egg in a hole with cheese on white plate with fork and strawberries

    GET THE PRINTABLE RECIPE

    If you love this breakfast recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

    CRAVING MORE DELICIOUS RECIPES? Subscribe to my newsletter, and follow along on Pinterest, Facebook, YouTube, and Instagram for all the latest updates!

    Eggs in a Nest with Cheese

    If you have bread, eggs, and cheese, you can easily make eggs in a nest, or eggs in a basket. Quick recipe, perfect for breakfast or brunch!

    • 1 tablespoon salted butter (softened)
    • 1 slice bread
    • 1 large egg
    • 1 pinch salt
    • 1 pinch ground black pepper
    • 1 slice American cheese (optional)

    1. Melt 1/2 tablespoon butter on a griddle or in a large skillet, over low to medium heat.

    2. Butter both sides of the bread with the remaining butter.

    3. Cut a hole in the center of the bread with a small biscuit cutter or knife. Set the cut circle aside; you'll fry it up with the main slice.

    4. Add the bread to the hot griddle.

    5. Crack the egg into the hole.
    6. Cook ’til the egg slightly sets on the bottom, and sprinkle with salt and pepper.
    7. Flip and cook the other side of the egg and bread, ’til the egg is cooked, the yolk is soft, and the bread is golden brown.
    8. If desired, flip again and melt the slice of cheese on top. You can make this without cheese, but trust me when I say, cheese makes everything better.

    9. Serve while warm.

    Note: Also, fry the bread circle you cut out earlier. This is the best part; crispy, crunchy goodness. We all try to sneak them while the bread is cooking. Yum!

    How should I store it?

    To be honest, I’ve never had to store any leftovers because we make just enough for us to eat at breakfast. However, if you do have leftovers, just store them in an airtight container in the fridge. Leftovers should keep for 1-2 days.

    Can I make this recipe ahead and freeze it?

    Yes, you actually can. It would probably be better to make the recipe all the way through, without the cheese. Then allow your eggy toast to cool well, wrap it in plastic wrap, and store it in an airtight container or freezer bag in the freezer. When you’re ready to get it out and cook it, then you can add the cheese.

    How do I reheat it?

    While you can use the microwave, I wouldn’t because it will likely make it soggy. Simply get it out of the freezer, let it thaw for 15-20 minutes, and place back on the griddle, or in the oven at 350°F for 20 minutes or ’til heated thru. Add the cheese after the bread and egg are warmed through, and allow it to melt.

    Breakfast & Brunch, Main Course
    American
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  • Blueberry French Toast Casserole with Cream Cheese

    Blueberry French Toast Casserole with Cream Cheese

    Bake a blueberry French toast casserole with cream cheese and a cinnamon streusel topping. Quick and easy overnight breakfast recipe that tastes so amazing!

    If you love blueberries and cream cheese, you are in for a treat with this blueberry cream cheese French toast casserole. Let me tell you, I think this is my favorite one yet.

    baked blueberry French toast casserole, sliced in white baking dish

    Layered with sourdough bread, blueberries, cream cheese, an egg custard mixture, and a cinnamon streusel topping, it is the perfect sweet breakfast casserole for Christmas, Easter, Thanksgiving, or just because.

    Now I know all my French toast bakes so far have had pecans in them, but this one does not. There are no nuts whatsoever in this overnight blueberry French toast.

    And while I use sourdough, which I get at Aldi or make homemade, you can use other types of bread, including plain old sandwich bread, Challah bread, French bread, brioche, gluten-free bread, etc. The choice is up to you.

    The egg mixture combines eggs with vanilla, maple syrup, cinnamon, and nutmeg, giving this blueberry French toast bake incredible flavor.

    If you love a sweet breakfast bake you will love these other French toast recipes too, including brioche French toast casserole, my original French toast casserole recipe, and this apple cinnamon French toast bake. Of course, nothing beats a plate of classic French toast.

    And if you want to use your slow cooker instead, Crock Pot French toast casserole is probably right up your alley.

    [mv_video doNotAutoplayNorOptimizePlacement=”false” doNotOptimizePlacement=”false” jsonLd=”true” key=”hrh84hixlyycys8g1gew” sticky=”false” thumbnail=”https://mediavine-res.cloudinary.com/v1592430119/whpgqsrq8cmb9dm5tmls.jpg” title=”Blueberry French Toast Casserole with Cream Cheese” volume=”70″]

    WHERE CAN I FIND THE ACTUAL RECIPE CARD?

    If you’d rather skip all of my cooking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to the blueberry French toast casserole recipe – just scroll down to the bottom, where you’ll find a printable recipe card with a longer how to video.

    sliced blueberry baked French toast with cream cheese

    INGREDIENTS YOU’LL NEED:

    Remember, all of the ingredient amounts you’ll need are in the printable recipe card below.

    KITCHEN TOOLS AND EQUIPMENT YOU’LL NEED:

    9″x13″ Baking Dish – You can also make a half batch by halving all the ingredients and putting this casserole in a 2-quart baking dish.

    Cutting Board and Knife

    Mixing Bowl or Large Glass Measuring Cup – I love using my Pyrex measuring cups for whisking any kind of egg mixture up, because I can pour it right from that cup. Makes it so easy.

    Whisk

    Pastry Blender

    Aluminum Foil – to cover the casserole while chilling and baking.

    LET’S TALK ABOUT THE BREAD…

    I mentioned a couple of times the types of bread you can use in this casserole. And yes, you can make this a gluten-free blueberry French toast casserole by using gluten-free bread.

    But let’s talk about the freshness of the bread.

    slice of blueberry French toast bake on white plate with fork and topped with maple syrup

    You want the bread to be at least a day old and somewhat stale, so the bread cubes will really soak up the egg mixture. This ensures you don’t have any egg mixture just sitting off to itself making a mini quiche in the middle of your casserole.

    This is one reason I love to use sourdough because it’s a coarse, usually dryer bread, and it really does well with soaking up all that liquid from the eggs and milk.

    Of course, you can also dry the bread out a bit by opening up the bag the night before and letting it get air. Or spread the slices out on a baking sheet, and let sit in a low heat oven for just a bit to lose some of the moisture.

    HOW TO MAKE BLUEBERRY FRENCH TOAST CASSEROLE

    Before you get started layering your recipe, go ahead and grease a 9″x13″ baking dish with cooking spray. If you’re baking it now without chilling, you’ll also need to preheat your oven to 350° F.

    1. Combine the cream cheese and brown sugar in a mixing bowl, and set aside.
    2. Cube the bread into small 1-inch cubes, and add 1/2 of your bread cubes to the bottom of the baking dish.
    3. Spoon small dollops of the cream cheese mixture onto the bread cubes until you’ve used it all.
    4. Sprinkle half the blueberries over the bread and cream cheese.
    5. Add the remaining bread cubes on top of the blueberries.
    6. Then sprinkle on the rest of the blueberries, sprinkling them evenly all over the casserole.
    7. In a large bowl or glass measuring cup, whisk together the eggs, milk, maple syrup, vanilla extract, salt, cinnamon, and nutmeg.
    8. Pour the egg mixture over the bread in the baking dish, making sure to soak every single piece of bread.
    how to make blueberry French toast casserole step by step, using cream cheese, brown sugar, sourdough bread, blueberries, eggs, and cinnamon

    At this point, you can either cover and chill the casserole for at least 4 to 6 hours or overnight. Or you can go ahead and mix up the streusel topping and bake it.

    I prefer to refrigerate my overnight blueberry French toast because it lets everything sit and soak into the bread a little longer, bringing out all of the wonderful flavors later on when baking.

    But sometimes I just want to bake it and be done. And that’s ok too.

    HOW TO MAKE THE STREUSEL TOPPING:

    Ok, I’m just going to say this. Do NOT skip the streusel topping. This topping makes this casserole. You MUST make the topping.

    Don’t worry, it’s super easy to make. Before you get started, go ahead and preheat your oven to 350° F.

    1. In a small mixing bowl, combine the salted butter, brown sugar, flour, and cinnamon with a pastry blender.
    2. Crumble the topping over the entire French toast casserole.
    how to make a cinnamon streusel topping in a green bowl with a pastry blender and sprinkle it on top of a blueberry French toast casserole in white baking dish

    Cover the baking dish with aluminum foil, and bake for about 50 minutes. Then uncover and bake an additional 15 to 20 minutes.

    Allow it to cool for at least 10 to 15 minutes after baking. Then slice it and serve it with powdered sugar, maple syrup, blueberry sauce/syrup, and more blueberries.

    sliced blueberry cream cheese French toast casserole in white baking dish

    ALTERNATIVE FRUIT OPTIONS

    While I use blueberries in this recipe, you could switch out the blueberries for strawberries, blackberries, raspberries, or other types of fruit.

    You could even combine blueberries with other berries or maybe even peaches.

    As for using frozen blueberries instead of fresh, you likely would be fine to use frozen blueberries. Be aware, though, that using frozen fruit can add more moisture to whatever recipe you’re making, so your baked French toast could end up a little on the mushy side.

    serving of blueberry French toast casserole with bite on fork, on white plate

    CAN YOU FREEZE FRENCH TOAST CASSEROLE?

    Yes, you can freeze a blueberry French toast casserole before or after baking. Just be sure it’s either in an airtight container or covered with plastic wrap and aluminum foil to prevent freezer burn.

    Also, be sure to allow enough time for thawing in the refrigerator before baking. Bake time will vary, depending on whether or not your casserole was already baked before freezing.

    overnight blueberry French toast with streusel topping baked in white baking dish

    Re-heating after freezing…

    Allow time for the casserole to thaw in the fridge. Then cover with aluminum foil, and re-heat in a 350° F oven for about half an hour, or until it’s warmed through.

    Re-heating after refrigerating…

    You can re-heat it in the oven or microwave. If you’re in a hurry, it’s easier and quicker to re-heat it in the microwave in 30-second intervals until it’s heated through.

    MORE BRUNCH RECIPES FOR A CROWD:

    GET THE PRINTABLE RECIPE

    If you love this recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

    blueberry French toast casserole recipe

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    Blueberry French Toast Casserole

    Bake a blueberry French toast casserole with cream cheese and a cinnamon streusel topping. Quick and easy overnight breakfast recipe that tastes so amazing!

    • 9×13 Baking Dish
    • Whisk
    • Pastry Blender

    Casserole:

    • 8 ounces cream cheese (softened)
    • 1/4 cup light brown sugar
    • 20 ounces sourdough bread
    • 2 cups fresh blueberries
    • 8 large eggs
    • 2 cups whole milk
    • 1/4 cup maple syrup
    • 1 tablespoon vanilla extract
    • 1 teaspoon salt
    • 1 1/2 teaspoons ground cinnamon
    • 1/4 teaspoon ground nutmeg

    Streusel Topping:

    • 4 tablespoons salted butter (sliced)
    • 1/3 cup light brown sugar
    • 1/3 cup all-purpose flour
    • 1 teaspoon ground cinnamon

    1. Grease a 9×13 baking dish.

    2. In a small mixing bowl, combine the cream cheese and brown sugar; then set aside.

    3. Cube the bread into small 1-inch cubes, and add 1/2 of the bread cubes to the bottom of the prepared baking dish.

    4. Spoon small dollops of the cream cheese mixture onto the bread cubes until you’ve used it all.
    5. Sprinkle half the blueberries over the bread and cream cheese.
    6. Add the remaining bread cubes on top of the blueberries.
    7. Then sprinkle on the rest of the blueberries, sprinkling them evenly all over the casserole.

    8. In a large bowl, whisk together the eggs, milk, maple syrup, vanilla extract, salt, cinnamon, and nutmeg.

    9. Pour the egg mixture over the bread in the baking dish, making sure to soak every single piece of bread.

    10. At this point, you can either cover and chill the casserole for at least 4 to 6 hours or overnight; or you can go ahead and mix up the streusel topping and bake it.

    11. When you're ready to bake the casserole, remove it from the fridge, and preheat the oven to 350° F.

    12. Using a pastry blender, mix together the sliced butter, brown sugar, flour, and cinnamon in a small mixing bowl.

    13. Crumble the topping over the entire French toast casserole.

    14. Cover the baking dish with aluminum foil, and bake at 350° F for about 45-50 minutes. Then uncover and bake for an additional 15 to 20 minutes.

    15. Allow it to cool for at least 10 to 15 minutes after baking. Then slice it and serve it with powdered sugar, maple syrup, blueberry sauce/syrup, and more blueberries.

    *While I use sourdough, which I get at Aldi or make homemade, you can use other types of bread, including plain old sandwich bread, Challah bread, French bread, brioche, gluten-free bread, etc. The choice is up to you. You want the bread to be at least a day old and somewhat stale, so the bread cubes will really soak up the egg mixture. This ensures you don’t have any egg mixture just sitting off to itself making a mini quiche in your casserole. You can also dry the bread out a bit by opening up the bag the night before and letting it get air. Or spread the slices out on a baking sheet the morning of, and let sit in a low heat oven for just a bit to lose some of the moisture.

    *If you’re wondering whether to use frozen blueberries over fresh, you likely would be fine to use frozen blueberries. Be aware, though, that using frozen fruit can add more moisture to whatever recipe you’re making, so your baked French toast could end up a little on the mushy side.

    *Be sure to use real maple syrup, not table syrup.

    *I prefer to refrigerate my overnight blueberry French toast overnight because it lets everything sit and soak into the bread a little longer, bringing out all of the wonderful flavors later on when baking. But sometimes I just want to bake it and be done. And that’s ok too.

    ALTERNATIVE FRUIT OPTIONS

    While I use blueberries in this recipe, you could switch out the blueberries for strawberries, blackberries, raspberries, or other types of fruit. You could even combine blueberries with other berries or maybe even peaches.

    CAN YOU FREEZE FRENCH TOAST CASSEROLE?

    Yes, you can freeze a blueberry French toast casserole before or after baking. Just be sure it’s either in an airtight container or covered with plastic wrap and aluminum foil to prevent freezer burn.

    Also, be sure to allow enough time for thawing in the refrigerator before baking. Bake time will vary, depending on whether or not your casserole was already baked before freezing.

    Re-heating after freezing…

    Allow time for the casserole to thaw in the fridge. Then cover with aluminum foil, and re-heat in a 350° F oven for about half an hour, or until it’s warmed through.

    Re-heating after refrigerating…

    You can re-heat it in the oven or microwave. If you’re in a hurry, it’s easier and quicker to re-heat it in the microwave in 30-second intervals until it’s heated through.

    Breakfast & Brunch, Main Course
    American
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  • Easy Brioche French Toast Casserole

    Easy Brioche French Toast Casserole

    Easy brioche French toast casserole with cinnamon and pecans. Made overnight or baked the morning of, it’s the perfect recipe for breakfast, brunch, or holidays.

    I’ve had a lot of readers tell me that they love to make my regular French toast casserole with brioche bread. Of course, I love when readers share these sorts of ideas because it always gets my wheels turning, thinking of new breakfast recipes.

    stack of brioche French toast casserole with chopped pecans, fresh blueberries, and maple syrup, on white plate

    If you’ve never had brioche, you’re in for a real treat with this recipe. This brioche French toast bake is hands down my kids’ favorite French toast casserole I’ve made to date.

    You can usually find brioche bread in the bakery section of your local grocery store, and it comes already sliced. I don’t chop it up for this casserole; instead I use whole slices to make it a little bit easier.

    I do like to add raisins and pecans because it’s kinda like one big sticky bun by the time this casserole bakes. But of course, these are optional, and you don’t have to add them (but I still highly recommend them; it just wouldn’t be the same without them).

    The egg mixture contains vanilla, maple syrup, cinnamon, and nutmeg, giving this baked brioche French toast incredible flavor.

    Top it all off with a sprinkling of powdered sugar or a drizzle of maple syrup, and oh my goodness, my mouth is watering. Who’s ready for breakfast?

    Another easy casserole I love to make is Crock Pot French toast casserole. Throw everything in the slow cooker, and wait for it to cook. My kinda meal.

    bite of brioche French toast casserole on fork with French toast, smothered in maple syrup, behind on white plate

    WHERE CAN I FIND THE ACTUAL RECIPE CARD?

    If you’d rather skip all of my cooking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to the brioche French toast casserole recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

    INGREDIENTS YOU’LL NEED:

    Remember, all of the ingredient amounts you’ll need are in the printable recipe card below.

    KITCHEN TOOLS AND EQUIPMENT YOU’LL NEED:

    9″x13″ Baking Dish

    Mixing Bowl or Large Glass Measuring Cup – I love using my Pyrex measuring cups for whisking any kind of egg mixture up, because I can pour it right from that cup. Makes it so easy.

    Whisk

    Aluminum Foil – to cover the casserole while baking.

    WHAT IS BRIOCHE BREAD?

    Brioche is a French bread that’s very similar to the kind of pastry used for danishes. You can usually find it in loaves, braids, or rolls.

    brioche French toast bake with pecans and raisins in white baking dish

    It has a very high egg and butter content, making it very soft and very rich. It can sometimes have a slight sweetness to it, as well.

    Sometimes it’ll even have different flavors. For instance, I’ve seen different flavors like vanilla cream and chocolate chip at Aldi.

    There are so many things you can do with brioche. You can make this casserole, make a delicious grilled cheese sandwich, enjoy a burger on a brioche bun, and on and on. It really is a very versatile type of bread.

    Brioche makes a very good bread for French toast because of its texture, the richness of its flavor, and the fact that it’s not overly crumbly or tough. It also doesn’t hurt that it’s a beautiful bread, making it very appetizing, as well.

    HOW TO MAKE BRIOCHE FRENCH TOAST CASSEROLE

    Before you get started compiling your sweet breakfast casserole, you need to grease a 9″x13″ baking dish with cooking spray. If you’re baking it now without chilling, you’ll also need to preheat your oven to 350° F.

    1. In a small mixing bowl, mix together the melted butter, maple syrup, brown sugar, and cinnamon.
    2. Spread this mixture on the bottom of your greased baking dish.
    3. Place 2 rows of the brioche bread slices in the pan, sprinkling raisins and half of the pecans in between each slice.
    4. Then sprinkle the rest of the pecans on top.
    5. In a separate mixing bowl or measuring cup, whisk together the eggs, milk, maple syrup, vanilla extract, salt, cinnamon, and nutmeg.
    6. Pour the egg mixture over the bread in the pan.
    steps for how to make brioche French toast casserole, using glass mixing bowl, baking dish, and Pyrex measuring cup

    Now at this point you can either cover and chill the casserole overnight, or you can go ahead and bake it. It’s totally up to you.

    When you’re ready to bake the casserole, you’ll need to cover the dish with foil, and bake it at 350° F for about 30 minutes. Then uncover and bake an additional 15 to 20 minutes.

    BEST TOPPINGS FOR FRENCH TOAST

    You may want to add certain kinds of toppings to your French toast. I like to keep it simple and just give our French toast a sprinkling of powdered sugar or a generous drizzle of real maple syrup. It’s so, so good!

    Of course, you could also top it off with all sorts of other things, including…

    stack of baked brioche French toast casserole topped with blueberries, pecans, and maple syrup on white plate with fork

    HOW TO KEEP FRENCH TOAST CASSEROLE FROM GETTING SOGGY

    Once your casserole is baked, it should be soft in the middle but slightly crispy on top. It should come to an internal temperature of 160° F with a food thermometer.

    There are a few things you can do to ensure that your French toast casserole is not soggy.

    • Instead of pouring the egg mixture right over the bread in the pan, you can soak the bread in a separate dish instead. Then carefully place each slice in the pan.
    • On a related note, if you are pouring the egg mixture over the bread, each piece of bread really needs to be completely soaked, so it firms up as it bakes. Try not to leave liquid just sitting in the pan; make sure it’s all soaked up.
    • Use a more shallow baking dish or baking pan, something like a sheet cake pan or baking sheet with sides. This helps all that liquid to spread out instead of just sitting on your bread. Of course, you may need to adjust your cooking time if changing the size of your pan.
    • Be sure to follow the recipe to a t. Don’t add any extra liquid or change the type of liquid used. If you do make changes, it will alter the recipe, and it could lead to soggy French toast.
    brioche French toast casserole with blueberries stacked on white plate with fork, gray napkin, and milk in jar

    CAN YOU FREEZE A FRENCH TOAST BAKE?

    Yes, you can freeze French toast casserole before or after baking. Just be sure it’s either in an airtight container or covered with plastic wrap and aluminum foil to prevent freezer burn.

    Also, be sure to allow enough time for thawing in the refrigerator before baking. Bake time will vary, depending on whether or not your casserole was already baked before freezing.

    Re-heating after freezing…

    Allow time for the casserole to thaw in the fridge. Then cover with aluminum foil, and re-heat in a 350° F oven for about half an hour, or until it’s warmed through.

    Re-heating after refrigerating…

    You can re-heat it in the oven or microwave. If you’re in a hurry, it’s easier and quicker to re-heat it in the microwave in 30-second intervals until it’s heated through.

    close up on stack of brioche French toast casserole, with pecans and blueberries, on white plate with fork and jar of white milk behind

    MORE BREAKFAST RECIPES:

    GET THE PRINTABLE RECIPE

    If you love this recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

    brioche French toast casserole recipe

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    Brioche French Toast Casserole

    Easy brioche French toast casserole with cinnamon and pecans. Baked overnight or morning of, it's the perfect recipe for breakfast, brunch, or holidays.

    • 9×13 Baking Dish
    • Whisk
    • Large Mixing Bowl
    • 1/4 cup salted butter (melted)
    • 2 tablespoons maple syrup
    • 1/3 cup light brown sugar
    • 1 teaspoon ground cinnamon
    • 12 slices brioche bread
    • 1/2 cup raisins (optional)
    • 1 cup chopped pecans (optional)
    • 8 large eggs
    • 2 cups whole milk
    • 2 tablespoons maple syrup
    • 1 tablespoon vanilla extract
    • 1 teaspoon salt
    • 1 1/2 teaspoons ground cinnamon
    • 1/4 teaspoon ground nutmeg

    1. Grease a 9×13 baking dish with cooking spray; if you're baking it now without chilling, preheat the oven to 350° F.

    2. In a small mixing bowl, mix together the melted butter, maple syrup, brown sugar, and cinnamon.

    3. Spread this mixture on the bottom of the greased baking dish.

    4. Place 2 rows of brioche bread slices in the pan, sprinkling raisins and half of the pecans in between each slice.

    5. Sprinkle the rest of the pecans on top.

    6. In a separate mixing bowl whisk together the eggs, milk, maple syrup, vanilla extract, salt, cinnamon, and nutmeg.

    7. Pour the egg mixture over the bread in the pan.

    8. At this point, cover and chill the casserole overnight, or go ahead and bake it.

    9. When you're ready to bake the casserole, cover the dish with aluminum foil, and bake it at 350° F for about 30 minutes. Then uncover and bake an additional 15 to 20 minutes.

    10. Once the casserole is baked, it should be soft in the middle but slightly crispy on top. It should come to an internal temperature of 160° F with a meat thermometer.

    11. Serve with a dusting of powdered sugar or a generous drizzle of real maple syrup.

    *Be sure to use real maple syrup, not table syrup.

    *I used 12 slices of Marketside brioche bread from Walmart. You may be able to add more or less slices, depending on the thickness of the slices in the loaf that you purchase.

    HOW TO KEEP FRENCH TOAST CASSEROLE FROM GETTING SOGGY

    There are a few things you can do to ensure that your French toast casserole is not soggy.

    • Instead of pouring the egg mixture right over the bread in the pan, you can soak the bread in a separate dish instead. Then carefully place each slice in the pan.
    • On a related note, if you are pouring the egg mixture over the bread, each piece of bread really needs to be completely soaked, so it firms up as it bakes. Try not to leave liquid just sitting in the pan; make sure it’s all soaked up.
    • Use a more shallow baking dish or baking pan, something like a sheet cake pan or baking sheet with sides. This helps all that liquid to spread out instead of just sitting on your bread. Of course, you may need to adjust your cooking time if changing the size of your pan.
    • Be sure to follow the recipe to a t. Don’t add any extra liquid or change the type of liquid used. If you do make changes, it will alter the recipe, and it could lead to soggy French toast.

    BEST TOPPINGS FOR FRENCH TOAST

    You can top it off with all sorts of things, besides powdered sugar and maple syrup, including…

    CAN YOU FREEZE A FRENCH TOAST BAKE?

    Yes, you can freeze French toast casserole before or after baking. Just be sure it’s either in an airtight container or covered with plastic wrap and aluminum foil to prevent freezer burn.

    Also, be sure to allow enough time for thawing in the refrigerator before baking. Bake time will vary, depending on whether or not your casserole was already baked before freezing.

    Re-heating after freezing…

    Allow time for the casserole to thaw in the fridge. Then cover with aluminum foil, and re-heat in a 350° F oven for about half an hour, or until it’s warmed through.

    Re-heating after refrigerating…

    You can re-heat it in the oven or microwave. If you’re in a hurry, it’s easier and quicker to re-heat it in the microwave in 30-second intervals until it’s heated through.

    Breakfast & Brunch, main dish
    American
    baked brioche French toast, best toppings for French toast, breakfast recipes, brioche French toast bake, brioche French toast casserole, brioche French toast casserole recipe, brunch recipes, French toast bake, French toast casserole, how to keep French toast casserole from getting soggy, how to make brioche French toast casserole, sweet breakfast casserole
  • Easy Melt-in-Your-Mouth Bisquick Cinnamon Muffins

    Easy Melt-in-Your-Mouth Bisquick Cinnamon Muffins

    Mix up a quick batch of Bisquick cinnamon muffins, dipped in butter and cinnamon sugar. Simple, easy, melt-in-your-mouth, breakfast and brunch recipe perfect for a quick grab and go breakfast or a holiday brunch!

    I really thought there was nothing quite as yummy as my favorite Bisquick cinnamon biscuits. But I’ll tell ya, these Bisquick cinnamon sugar muffins give my biscuits a run for their money.

    bite out of Bisquick cinnamon muffin sitting on cupcake liner with fresh raspberries and milk in a glass

    Why I Love Making Bisquick Muffins and You Will Too

    • The batter’s made with Bisquick biscuit mix, along with 5 other ingredients. Meaning it’s super easy to mix up.
    • In addition to easy, this recipe makes a quick breakfast.
    • My original intention was to add a crumb topping to these Bisquick muffins. But I decided for this recipe, I really wanted to emphasize the cinnamon with a buttery cinnamon sugar topping. Once the muffins have baked, they’re dipped in melted butter, and then in cinnamon sugar. This gives them a slightly crispy, melt-in-your-mouth topping that is oh so scrumptious.
    • Even my self-professed “bread snob” of an oldest child loves these Bisquick sweet muffins. And let me tell you, that right there means something.
    • This is a great recipe for an everyday breakfast, a special occasion, or a holiday brunch.

    Of course, we love other Bisquick recipes like Bisquick cinnamon rolls and Bisquick cinnamon scones too. And when we don’t feel like making muffins, cinnamon streusel coffee cake is quick and easy to make. Apparently, we have a thing for cinnamon.

    cinnamon Bisquick muffins with Bisquick mix on black wire rack over white countertop with blue and white flowered linen, with fresh red raspberries on rack and countertop

    Ingredients and Substitutions Notes

    • Cane Sugar – You can also use granulated sugar. It might even be interesting to try a half cane sugar, half brown sugar mix for these muffins, which would ultimately lead to a slightly moister crumb.
    • Ground Cinnamon
    • Large Eggs – You could probably substitute applesauce for the eggs; it’s usually 1/4 cup per egg.
    • Whole Milk – You can use skim milk or low-fat milk like 2%, as well. I prefer full fat. In fact, you can use buttermilk for an even lighter, more fluffy muffin. If you need to accommodate allergies, you can also use almond milk, oat milk, etc.
    • Vanilla Extract
    • Bisquick Mix – I’ve made these muffins with both original Bisquick mix and gluten-free Bisquick mix, so either/or will work just fine.
    • Salted Butter
    Bisquick sweet muffins sitting on wire rack, with fresh red raspberries on white marble countertop

    How to Make Bisquick Cinnamon Muffins

    Mixing up the muffin batter is really easy and requires only a few steps. Before you start, you’ll need to either spray your muffin tins with cooking spray or line them with cupcake liners. Also, pre-heat oven to 350° F.

    Mix the Muffin Batter and Bake

    1. In a large bowl, mix together the butter, sugar, and cinnamon.
    2. Add the eggs to the cinnamon sugar mixture, and mix well.
    3. Next add in the milk and vanilla extract, continuing to mix well.
    4. Finally, add in the Bisquick mix, and mix everything together just until blended.
    5. Then just fill each of the regular-size muffin cups 1/2 to 2/3 of the way full with muffin batter.
    6. Bake at 350° F for about 25 to 30 minutes, or until the muffins are golden brown and a toothpick or cake tester inserted in the center comes out clean.
    how to make Bisquick muffins, adding sugar, cinnamon, eggs, milk, vanilla, and Bisquick mix to KitchenAid mixing bowl, then scooping batter into muffin tin with cupcake scoop

    Allow the muffins to cool in the pan for about 5 minutes; then take a knife, run it around the edge of each muffin, and pop them out for dipping.

    How to Dip Bisquick Muffins in Cinnamon Sugar

    First of all, you’ll need to melt the butter in one bowl. And then in a separate bowl, mix the cinnamon and sugar.

    Then you’re ready for dipping…

    1. Dip the warm muffin tops in the melted butter first.
    2. Then dip every muffin in the cinnamon sugar mixture, rolling the tops around to make sure they’re covered with the slightly crispy cinnamon sugar topping.
    dipping tops of Bisquick muffins in melted butter in Pyrex glass bowl, then in cinnamon sugar in Pyrex glass bowl
    1. Then place the muffins on a wire rack or cooling rack to finish cooling. Or better yet, serve them while still warm.
    Bisquick cinnamon sugar muffins sitting on wire rack over blue/white flowered linen on white countertop, with fresh red raspberries

    Ways to Customize Your Muffins

    You can add just about anything you want. But keep in mind, certain things will change the texture of your muffins.

    That said, there are so many awesome add-ins for Bisquick muffins…

    Bisquick cinnamon muffins sitting on white marble countertop with fresh red raspberries and glass of milk

    Expert Tips and Recipe FAQ’s

    Can you make Bisquick muffins gluten-free?

    Yes, you can. In fact, Bisquick has a Gluten-Free Bisquick Mix. How awesome is that? I do suggest having a little xanthan gum available to add to your biscuit batter when mixing. I usually add about a teaspoon for every 2 cups of flour, so with this recipe, I’d likely add a somewhat heaping teaspoon.

    Why do you stir the muffin batter just until the flour is blended in?

    You don’t want to over-mix muffin batter, because this will remove the air from the batter and lead to a much less fluffy muffin. In fact, you may end up with dense muffins, and nobody wants dense muffins. So carefully blend just ’til the flour is blended in, and then be done. This is also why we add the dry ingredients last, so everything else is already mixed into the batter.

    What’s the secret to moist muffins?

    This is partially answered in the question above about not over-mixing the batter. Using buttermilk in place of regular milk will also lead to moist muffins.

    How should you store cinnamon muffins?

    It’s important to store muffins in a muffin container, airtight container, or sealed plastic bag. And you’ll probably want to eat them within the first 2 or 3 days, so they’re still nice and soft.

    Can you freeze Bisquick sweet muffins?

    Yes, you can. But be sure to allow at least an hour to thaw before serving. To re-heat the muffins, just place them in the microwave for 10-15 seconds each. Be sure when freezing them, though, that you again store them in an airtight container or freezer bag.

    bite out of sweet biscuit mix cinnamon muffin sitting on cupcake liner with fresh red raspberries and glass of milk

    More Scrumptious Muffin Recipes:

    If you love Bisquick cinnamon muffins as much as I do, you’ll love these recipes too…

    If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!

    Bisquick Cinnamon Muffins

    Mix up a quick batch of Bisquick cinnamon muffins, dipped in butter and cinnamon sugar. Simple, easy, melt-in-your-mouth, breakfast and brunch recipe!

    • Stand Mixer
    • Batter Spoons
    • Muffin Tin
    • Wire Rack
    • 3 tablespoons salted butter (softened)
    • 1/2 cup cane sugar
    • 2 teaspoons ground cinnamon
    • 2 large eggs
    • 1/2 cup whole milk
    • 1 teaspoon vanilla extract
    • 2 1/2 cups Bisquick Mix

    Cinnamon Sugar Topping:

    • 2/3 cup cane sugar
    • 2 teaspoons ground cinnamon
    • 1/4 cup salted butter (melted)

    1. Pre-heat the oven to 350° F, and grease muffin tins or line them with cupcake liners.

    2. In a large bowl, mix together the butter, sugar, and cinnamon.

    3. Add the eggs to the cinnamon sugar mixture, and mix well.

    4. Next add in the milk and vanilla extract, continuing to mix well.

    5. Finally, add in the Bisquick mix, and mix everything together just until blended.

    6. Fill each of the greased or lined muffin cups about 1/2 to 2/3 full with muffin batter.

    7. Bake at 350° F for about 25 to 30 minutes, or until the muffins are golden brown and a toothpick or cake tester inserted in the center comes out clean.

    8. Allow them to cool in the muffin tin for about 5 minutes; then take a knife, run it around the edge of each muffin, and pop them out onto a wire rack for dipping.

    9. In a small bowl, mix the sugar and cinnamon together.

    10. Dip the warm muffin tops in the melted butter.

    11. Then dip every muffin in the cinnamon sugar mixture, rolling the top around to make sure it’s covered with the slightly crispy cinnamon sugar topping.

    12. Place the muffins back on the wire rack to finish cooling, or serve them while warm.

    *Bisquick has a Gluten-Free Bisquick Mix, as well. I do suggest having a little xanthan gum available to add to your biscuit batter when mixing. I usually add about a teaspoon for every 2 cups of flour, so with this recipe, I’d likely add a somewhat heaping teaspoon.

    It’s important to store muffins in a muffin container, airtight container, or sealed plastic bag. And you’ll probably want to eat them within the first 2 or 3 days, so they’re still nice and soft.

    To re-heat Bisquick muffins, just place them in the microwave for 10-15 seconds each.

    Breads & Muffins
    American
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    Bisquick cinnamon muffins recipe
  • Simple and Easy Mango Blueberry Smoothie

    Simple and Easy Mango Blueberry Smoothie

    How to make a mango blueberry smoothie you can blend up quick. Easy recipe for breakfast or a yummy snack kids will love. It’s thick and pure berry bliss!

    There are days where I just crave fresh fruit, and then I start to crave Tropical Smoothie Café. But it’s not always feasible to just pick up and trek all the way there, so I’ll grab the blender and dig around in the freezer until I find enough stuff to make my own refreshing smoothie.

    mango blueberry smoothie in glass Mason jar with brown paper white polka dot straw, on a wooden cutting board, with fresh blueberries and frozen mango in bowls

    This blueberry mango smoothie is not only refreshing. It’s really thick and delicious.

    It’s full of frozen blueberries, frozen mango, and banana. The fact it uses frozen fruit means it’s easy (no peeling or chopping required), and there’s no need to add ice or water.

    While I do use Greek yogurt in this smoothie recipe, you can leave that out if you prefer. Just keep in mind you may need to add a smidge more milk to help everything blend up really well.

    A mango blueberry banana smoothie is one of my favorite afternoon snacks when I start to crave something, anything. Better to reach for the frozen fruit in my freezer than the cheesecake sitting in my fridge, amIright?

    If you love a good smoothie, I have a couple more favorites I like to make too… A peach mango smoothie and a blueberry spinach smoothie. Apparently, I have a thing for both mango and blueberries.

    [mv_video doNotAutoplayNorOptimizePlacement=”false” doNotOptimizePlacement=”false” jsonLd=”true” key=”tjaefudcnxk9o4v2avzd” sticky=”false” thumbnail=”https://mediavine-res.cloudinary.com/v1579882481/gycav9veqxfxirsa2ldn.jpg” title=”Simple and Easy Mango Blueberry Smoothie” volume=”100″]

    WHERE CAN I FIND THE ACTUAL RECIPE CARD?

    If you’d rather skip all of my smoothie making tips, important info for this recipe, and similar recipe ideas – and get straight to the smoothie recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

    INGREDIENTS YOU’LL NEED:

    • Frozen blueberries
    • Frozen mango
    • Banana
    • Plain Greek yogurt
    • Milk
    • Honey

    Remember, all of the ingredient amounts you’ll need are in the printable recipe card below.

    KITCHEN TOOLS AND EQUIPMENT YOU’LL NEED:

    Blender

    Skinny Tumblers with Straws (or jars) – I really want a set of these skinny tumblers for our smoothies.

    HOW TO MAKE A MANGO BLUEBERRY SMOOTHIE

    The fact we’re using frozen fruit makes the smoothie making process that much easier. No need to wash, peel, pit, chop, or slice any fruit.

    1. Begin by adding all ingredients, including the frozen blueberries, frozen mango, banana, Greek yogurt, milk, and honey to the blender.
    2. Blend or pulse until everything is mixed well. If you have a smoothie setting on your blender, use that.
    blending up frozen blueberries, frozen mango, banana, Greek yogurt, milk, and honey in Ninja blender to make smoothies

    Then just pour your smoothies into tumblers with straws or jars, and serve. It’s oh so delicious and easy!

    freshly made blueberry mango smoothie in wide mouth mason jar with brown straw, on wooden cutting board, with blueberries and mango in bowls behind

    WHAT KINDS OF THINGS CAN I ADD TO MY SMOOTHIE?

    There are quite a few things you can add to smoothies to add more flavor and quite possibly, more nutrients. Things that mix really well with blueberries like…

    CAN I USE FRESH BLUEBERRIES AND MANGO?

    Yes, of course, you can use fresh fruit if you prefer.

    But do keep in mind that you may want to add a bit of ice (about 1 1/2 cups) to give your smoothie more of a frozen texture rather than that of just a really thick fruit juice.

    mango blueberry banana smoothie in mason jar with brown paper straw, on wood cutting board with blueberries and mango in small white bowls

    WHY DOES MY BLUEBERRY SMOOTHIE CURDLE?

    It’s best to drink smoothies right away. However, if a smoothie does sit for a bit after making it, you’ll notice it may take on a somewhat curdled appearance.

    This happens because of a reaction between the dairy in the smoothie (the yogurt and milk) and the fruit.

    While I don’t advise you to leave a smoothie sitting out (put it in the fridge if it’s sitting), you can blend it up again, and the curdling will go away.

    CAN I MAKE A BLUEBERRY MANGO SMOOTHIE AHEAD?

    While I don’t really advise it (it’s super quick and easy to just blend it up when you need it), you can do this.

    However, I’d leave the yogurt, milk, and honey out until you’re ready to drink the smoothies (see the section above about curdling).

    Just blend up the fruit, and stick it in an airtight container in the fridge or freezer until you’re ready to finish making the smoothies.

    mango banana blueberry smoothie in wide mouth mason jar with brown paper straw, sitting on wood cutting board with blueberries

    CAN I MAKE THIS WITHOUT YOGURT, DAIRY-FREE?

    Yes, you certainly can make this smoothie completely dairy-free. Again, just keep in mind you may need to add a smidge more liquid to help everything blend up really well.

    The yogurt, you can just leave out. And the milk, you can replace with whatever kind of milk you prefer, whether it’s almond milk, soy milk, rice milk, coconut milk, oat milk, cashew milk, hemp milk, hazelnut milk, etc.

    Changing it to dairy-free will likely change the flavor, depending what type of liquid you use.

    GET THE PRINTABLE RECIPE

    If you love this recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

    mango blueberry smoothie recipe

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    Simple and Easy Mango Blueberry Smoothie

    How to make a mango blueberry smoothie you can blend up quick. Easy recipe for breakfast or a yummy snack kids will love. It's thick and pure berry bliss!

    • SKINNY TUMBLERS 4 Colored Acrylic Tumblers with Lids and Straws | Skinny, 16oz Double Wall Clear Plastic Tumblers With FREE Straw Cleaner & Name Tags! (Clear, 4)
    • homgeek Blender Smoothie Blender, 1450W High Speed Professional Countertop Blender for Shakes and Smoothies 30000 RPM, Built-in Pulse& 10-speeds Control, 68 Oz Dishwasher Tritan Jar
    • Amazon Brand – Happy Belly Raw Wildflower Honey, 32 oz
    • 2 cups frozen blueberries
    • 2 cups frozen mango
    • 1 large banana*
    • 1/2 cup plain Greek yogurt
    • 1/2 cup milk
    • 1 tablespoon honey
    1. Begin by adding all ingredients, including the frozen blueberries, frozen mango, banana, Greek yogurt, milk, and honey to the blender.
    2. Blend or pulse until everything is mixed well. If you have a smoothie setting on your blender, use that.
    3. Then just pour your smoothies into tumblers with straws or jars, and serve. It’s oh so delicious and easy!

    *Or you can use 2 smaller bananas.

    CAN I USE FRESH BLUEBERRIES AND MANGO?

    Yes, of course, you can use fresh fruit if you prefer. But do keep in mind that you may want to add a bit of ice (about 1 1/2 cups) to give your smoothie more of a frozen texture rather than that of just a really thick fruit juice.

    CAN I MAKE THIS WITHOUT YOGURT AND DAIRY-FREE?

    Yes, you can make it completely dairy-free. Again, just keep in mind you may need to add a smidge more liquid to help everything blend up really well. Changing it to dairy-free will likely change the flavor, depending what type of liquid you use.

    The yogurt, you can just leave out. And the milk, you can replace with whatever kind of milk you prefer, whether it’s almond milk, soy milk, rice milk, coconut milk, oat milk, cashew milk, hemp milk, hazelnut milk, etc.

    CAN I MAKE A BLUEBERRY MANGO SMOOTHIE AHEAD?

    While I don’t really advise it (it’s super quick and easy to just blend it up when you need it), you can do this. However, I’d leave the yogurt, milk, and honey out until you’re ready to eat it, as dairy mixed with fruit can tend to curdle if not eaten right away.

    Just blend up the fruit, and stick it in an airtight container in the fridge or freezer until you’re ready to finish making the smoothies.

    DELICIOUS ADD-INS AND ALTERNATIVES FOR SMOOTHIES

    There are quite a few things you can add to smoothies to add more flavor and possibly, more nutrients. Things that will mix really well with blueberries like…

    Drinks
    American
    blueberry mango smoothie, blueberry recipes, drinks, fruit smoothie, mango blueberry banana smoothie, mango blueberry smoothie, mango recipes, smoothie recipe
  • Easy Crock Pot French Toast Casserole

    Easy Crock Pot French Toast Casserole

    Whip up a Crock Pot French toast casserole you can make ahead or same day. Easy slow cooker breakfast recipe for a crowd. Make it regular or gluten free!

    French toast has always been a rare breakfast treat, but it can be a hard dish to make for a crowd.

    slice of Crock Pot French toast casserole on white plate with fork

    Slow cooker French toast, on the other hand, makes it so much easier to keep everything warm until everyone can eat. It’s the answer to all your French toast woes.

    What I love about this CrockPot cinnamon French toast is that it’s so moist and so full of flavor. The cinnamon brown sugar topping really gives it a kick and adds a sweeter touch to this yummy casserole recipe.

    It’s quick and easy to whip up, though cook time does take at least a couple of hours. But you can either make it ahead of time the night before, or get up early and have it ready by breakfast time same day, your preference.

    Rather make it in the oven? This oven baked easy French toast casserole is very similar, but with baking instructions for the oven. And we really enjoy making brioche French toast bake, which requires no chopping whatsoever.

    [mv_video doNotAutoplayNorOptimizePlacement=”false” jsonLd=”true” key=”afaqsgcnyxg4nkj3gazc” sticky=”false” thumbnail=”https://mediavine-res.cloudinary.com/v1576704448/qxxahkgbng66ybd6ogt5.jpg” title=”Easy Crock Pot French Toast Casserole” volume=”100″]

    WHERE CAN I FIND THE ACTUAL RECIPE CARD?

    If you’d rather skip all of my cooking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to the recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

    INGREDIENTS YOU’LL NEED FOR CROCK POT FRENCH TOAST CASSEROLE:

    Remember, all of the ingredient amounts you’ll need are in the printable recipe card below.

    slice of slow cooker French toast breakfast casserole on white plate with fork, with black Crock Pot slow cooker in background

    KITCHEN TOOLS AND EQUIPMENT YOU’LL NEED:

    Slow Cooker – I use a 6-quart slow cooker.

    Cutting Board and Bread Knife

    Mixing Bowl and Whisk

    Pastry Blender

    HOW TO MAKE SLOW COOKER FRENCH TOAST

    There are really only 4 steps to prepping this sweet breakfast casserole in the slow cooker.

    Be sure to grease your slow cooker with cooking spray beforehand.

    I also like to prep the topping beforehand, so it’s ready to go. Just mix the butter, brown sugar, and cinnamon together in a small bowl (a pastry blender works best for this), and set it aside for now.

    making topping for French toast bake in glass bowl with pastry blender
    1. Cube the bread into small 1-inch cubes, and layer it with the pecans in your slow cooker.
    2. In a medium mixing bowl, whisk together the eggs, milk, maple syrup, vanilla extract, salt, cinnamon, and nutmeg.
    3. Pour the egg mixture over the bread and pecans in the Crock Pot, and give it all a gentle toss. Make sure all the bread is good and soaked.
    4. Crumble the cinnamon brown sugar topping over the entire casserole. It’s a really moist mixture, so it’s more like clumps of cinnamon brown sugar.
    steps for how to make slow cooker French toast by layering ingredients in slow cooker and whipping up egg mixture in mint green bowl

    Place the lid on your slow cooker, and cook on high for 2 to 2 1/2 hours… Or you can cook it on low for 3 to 4 hours.

    To make sure it’s done, I use a meat thermometer to check the internal temperature and make sure it’s up to the proper temp for eggs.

    You can slice it and serve it with powdered sugar and/or maple syrup. Keep the rest of your casserole warm, using the “Keep Warm” setting on your slow cooker, if applicable.

    slicing and scooping slow cooker French toast out of Crock Pot with wide flipper spatula

    WHAT KIND OF BREAD SHOULD I USE?

    While you can make a Crock Pot French toast bake with Texas toast, sourdough, challah bread, French bread, or really any other type of fresh baked bread, I usually use a regular loaf of plain sandwich bread.

    This recipe is simple, so you can hopefully either use what you already have or easily find what you need while you’re at the store.

    CAN YOU USE STALE BREAD FOR FRENCH TOAST?

    Yes. In fact, it’s actually the best thing to use stale bread because…

    • Fresh bread can actually make really soggy French toast.
    • And the dry, stale bread really soaks up the egg mixture well, leaving little to no liquid around the bread cubes in the slow cooker.

    If your bread is really fresh, you can always let it sit out for a couple of hours before making the casserole. Or just leave the bag open overnight and let the bread air out.

    If it’s the morning of and you need it dried quickly, put it in a low temp oven (about 250° F) for a short time, until the bread has dried just a bit.

    pouring maple syrup over slice of gluten-free French toast casserole on white plate with fork, glass of milk in background

    CAN I MAKE THIS A GLUTEN-FREE FRENCH TOAST CASSEROLE?

    Yes, you can. In fact, that’s what I did with this particular recipe (and what’s pictured in this recipe).

    Just substitute in your favorite gluten-free bread in place of the regular sandwich bread included in the ingredients. Depending on the bread you use, it may be a bit more crumbly, but it’s just as delicious.

    Also, be sure to check labels on your spices and other ingredients, just to be on the safe side, and make sure they are really gluten-free.

    CAN I LEAVE OUT THE PECANS?

    I get it. Not everyone’s a fan of French toast casserole with pecans.

    You can totally leave out the pecans altogether. OR you can add a different kind of nut like walnuts.

    bite of CrockPot cinnamon French toast on fork on white plate with maple syrup

    CAN YOU FREEZE FRENCH TOAST?

    You can freeze overnight French toast. While I recommend freezing it after it’s already been cooked, you can also freeze it before cooking.

    Keep in mind it’ll keep longer in the freezer if it’s already been cooked. And I’d add the topping later right before you actually slow cook it.

    Be sure to cover it well or seal it in an airtight container to prevent freezer burn.

    HOW DO YOU RE-HEAT FRENCH TOAST CASSEROLE?

    Re-heating after freezing…

    Allow time for the casserole to thaw in the fridge. Then cover with aluminum foil, and re-heat in a 350° F oven for about half an hour, or until it’s warmed through.

    Re-heating after refrigerating…

    You can re-heat it in the oven or microwave. If you’re in a hurry, it’s easier and quicker to re-heat it in the microwave in 30-second intervals until it’s heated through.

    MORE FRENCH TOAST RECIPES:

    GET THE PRINTABLE RECIPE

    If you love this recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

    CRAVING MORE DELICIOUS RECIPES? Subscribe to my newsletter, and follow along on Pinterest, Facebook, YouTube, and Instagram for all the latest updates!

    Crock Pot French Toast Casserole

    Whip up a Crock Pot French toast casserole you can make ahead or same day. Easy slow cooker breakfast recipe for a crowd. Make it regular or gluten free!

    • Pastry Blender
    • 6-Quart Slow Cooker

    Casserole:

    • 24 ounces sandwich bread
    • 1 cup pecans (chopped)
    • 8 large eggs
    • 2 cups whole milk
    • 1/4 cup maple syrup
    • 1 tablespoon vanilla extract
    • 1 teaspoon salt
    • 1 1/2 teaspoons ground cinnamon
    • 1/4 teaspoon ground nutmeg

    Topping:

    • 4 tablespoons salted butter (sliced)
    • 1/2 cup light brown sugar
    • 1 teaspoon ground cinnamon

    1. Grease a 6 to 7-quart slow cooker with cooking spray.

    2. Cube the bread into small 1-inch cubes, and layer it with the pecans in the slow cooker.

    3. In a large mixing bowl, whisk together the eggs, milk, real maple syrup, vanilla extract, salt, cinnamon, and nutmeg.

    4. Pour the egg mixture over the bread and pecans in the CrockPot, and give it all a gentle toss. Make sure all the bread is good and soaked.

    5. In a separate small mixing bowl, mix together the sliced butter, brown sugar, and cinnamon.

    6. Crumble the cinnamon brown sugar topping over the entire casserole; it’s a really moist mixture.

    7. Place the lid on the slow cooker, and cook on high for 2 to 2 1/2 hours; or cook on low for 3 to 4 hours.

    8. To make sure it's done, you can check the internal temperature with a meat thermometer to make sure it's up to the proper temp for eggs.

    9. Slice it and serve it with powdered sugar and/or maple syrup. Keep the rest of the casserole warm, using the “Keep Warm” setting on the slow cooker, if applicable.

    *While you can make a Crock Pot French toast bake with Texas toast, sourdough, challah bread, French bread, or really any other type of fresh baked bread, I usually use a regular loaf of plain sandwich bread.

    *If you need this to be a gluten-free French toast casserole, substitute in your favorite gluten-free bread in place of the regular sandwich bread included in the ingredients. Depending on the bread you use, it may be a bit more crumbly, but it’s just as delicious. Also, be sure to check labels on your spices and other ingredients, just to be on the safe side, and make sure they are really gluten-free.

    *You can totally leave out the pecans altogether. OR you can add a different kind of nut like walnuts.

    *Be sure to use real maple syrup. Table syrup will likely change the recipe.

    CAN YOU USE STALE BREAD FOR FRENCH TOAST?

    Yes, in fact, it’s actually the best thing to use stale bread because…

    • Fresh bread can actually make really soggy French toast.
    • And the dry, stale bread really soaks up the egg mixture well, leaving little to no liquid around the bread cubes in the slow cooker.

    If your bread is really fresh, you can always let it sit out for a couple of hours before making the casserole. Or if it’s the night before, just leave the bag open overnight and let the bread air out.

    If it’s the morning of and you need it dried quickly, put it in a low temp oven (about 250° F) for a short time, until the bread has dried just a bit.

    Breakfast & Brunch, main dish
    American
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  • Camping Breakfast Burritos for Campfire or Make Ahead

    Camping Breakfast Burritos for Campfire or Make Ahead

    Stuffed with bacon (or sausage) and a delicious egg mixture, camping breakfast burritos are easy to make ahead, or cook them over a campfire in the great outdoors. Nothing fuels you better than a simple breakfast of easy campfire burritos.

    When you’re camping, breakfast burritos are an easy way to fill your stomach before a day of fun and exploring with your family. Like my homemade version of the sausage McMuffin, they’re a savory breakfast and satisfying meal that helps fuel you for the day’s adventures.

    hands holding bacon, egg, and cheese camping breakfast burrito wrapped in foil

    While make ahead breakfast burritos for camping are a definite win, you can cook them up over the campfire in no time at all. All you need are a few ingredients and either a fire or a grill.

    Why You’ll Love This Camping Recipe

    • One thing I love about these camping breakfast wraps, especially with kids, is the versatility. It’s easy to switch up the ingredients; if you don’t want bacon, you can add sausage instead.
    • Not to mention, there’s nothing quite as wonderful as easy camping meals after long days outdoors, and make ahead camping burritos make for easy camping meal preparation.
    • Have I mentioned, though, how satisfying the combination of bacon, egg, and cheese really is? It’s full of protein and so delicious and filling. I especially love a good camping breakfast because it fuels your day and gets you going for a day spent in the great outdoors. That’s exactly what camping burritos do.
    • I love meals around the campfire. However, if you’re not allowed to have a campfire, you can make this campfire recipe on the grill or camp stove. You can even warm the burritos in the oven at home.
    • A bacon breakfast burrito hits the spot and tastes really good, especially with a warm mug of campfire coffee.
    • Breakfast burritos are convenient and portable. You can eat them at the campsite or take them on the go.
    grilling camping breakfast burritos in heavy duty foil on a tripod grill over the campfire

    What’s in a Breakfast Burrito?

    For this camping breakfast burrito recipe, you need just a few simple ingredients you can either prep before you go camping, or prep at the campsite. I’ve also put together a list of campfire cooking equipment that’ll help you make these mouthwatering burritos and other campfire recipes.

    Ingredients and Substitution Notes

    While these camp breakfast burritos are filled with bacon, eggs, and cheese, there’s no limit to what to put in breakfast burritos.

    Just a Few More Ideas for Ingredients…

    • Scrambled eggs, fried eggs, etc.
    • Bacon
    • Breakfast sausage
    • Ham
    • Cheddar cheese
    • Monterey Jack cheese
    • Pepper Jack cheese
    • Green onions
    • Bell peppers
    • Green chiles
    • Tomatoes
    • Hash browns, crispy fried potatoes, or tater tots
    • Black beans
    • Seasonings – Salt, pepper, etc.
    • Hot sauce
    • Salsa and sour cream

    The list could go on and on.

    How to Make Camping Breakfast Burritos

    Between cooking the ingredients and then assembling your breakfast wraps, making bacon, egg, and cheese breakfast burritos involves just a few simple steps.

    Cook the Bacon and Egg Mixture…

    1. Start by cooking the bacon in a large skillet or frying pan. If cooking over the fire, you’ll want to use a cast iron skillet; we use our homemade griddle, which is very similar to this pizza pan.
    2. While the bacon’s cooking, prep the bell peppers and green onions.
    3. Sauté the vegetables in a little bit of bacon grease, and then add the eggs.
    4. Scramble all the eggs in with the bell peppers, green onions, salt, and pepper.
    how to make camping breakfast burritos by cooking bacon, bell pepper, green onions, and eggs on cast iron griddle over campfire

    How to Assemble Each Bacon and Egg Wrap

    1. Add a helping of the egg mixture to the center of each tortilla; we use a burrito size flour tortilla (or gluten-free tortilla). At this point, you can also add a little bit of hot sauce, salsa, or sour cream if you want.
    2. Next sprinkle cheese, including both shredded cheddar and Monterey Jack.
    3. Wrap your burrito by folding the ends and folding over, rolling into a nice, tight burrito wrap.
    4. Then wrap the entire burrito in heavy duty foil. And now they’re ready for the campfire (or grill).
    how to make bacon, egg, and cheese camp breakfast burritos by adding eggs and cheese to flour tortilla, wrapping the burrito, and then wrapping in aluminum foil for cooking

    How to Cook Breakfast Burritos on a Campfire

    If you don’t want a crispy texture, you don’t even have to place the burritos on the fire or the grill.

    If you do want a crispy texture, cooking campfire breakfast burritos is really simple…

    1. Your fire should be down to coals, with a little bit of flame here and there.
    2. While we prefer to use our tripod grill right down over the coals, you can cook them without any grill at all. Having them wrapped in foil allows you to lay them right onto the hot coals.
    3. Be aware, placing the wrapped burritos directly on the hot coals will require you to be diligent in turning them frequently so they don’t burn on one side. Same if you’re using a grill, whether a tripod grill on the campfire or an actual portable grill. You’ll need to turn the burritos frequently, every 1-2 mins, to ensure they don’t burn.
    4. Since everything inside the burritos is already cooked, you’re just warming them enough to ensure the cheese is melted and give your tortilla a bit of a crispy texture.
    cooking campfire breakfast burritos in foil over the campfire on a tripod grill

    Once they’re cooked, serve and enjoy the best breakfast burrito around.

    Expert Tips and Recipe FAQ’s

    Can I make breakfast burritos ahead and freeze them?

    Yes, you can freeze make-ahead breakfast burritos for later. In fact, freezing them for later will allow you to just throw the frozen breakfast burritos in the cooler, and all you gotta do is warm them up over the fire or on the grill for breakfast. No prep or anything at the campsite. To freeze them, completely wrap the burritos in a layer of plastic wrap or parchment paper, then a layer of heavy duty aluminum foil; then place them in a single layer inside a gallon freezer plastic zipper bag, get all the air out of the bag as you seal it, and freeze.

    How do you reheat burritos when camping?

    Remove the plastic wrap or parchment paper; then re-wrap in foil and place the foil wrapped burritos in a camp oven, on a grill, or on hot coals from the campfire for about 20-30 minutes, turning them every 3-5 minutes, ’til they’ve warmed. Turning them frequently ensures one side won’t burn or heat more than the other. And warming them this way, you can keep a whole passel of burritos warm for a crowd.

    How do I keep my burritos from getting soggy?

    The flour tortilla on a breakfast burrito can tend to get soggy; but there are things you can do to help prevent this. One thing that helps is to cool your filling before wrapping it in the tortilla; that way, the heat doesn’t cause excess moisture, thus sogginess. Rolling the burrito extra tight will also help. And then giving it an extra layer of plastic wrap or parchment paper before you wrap it in foil, will help prevent soggy burrito. If you’re reheating it at home, don’t use the microwave; the microwave will definitely lead to a soggy burrito. Instead, use the oven or a griddle.

    How can I keep breakfast burritos warm for a crowd?

    If some of your burritos have to sit while you make more for a large group, you have 3 options… You can wrap them in foil and place to the cooler side of the campfire; you can place under cover of foil beside the hot grill; or you can pile the warm burritos in a small empty cooler all together and they’ll stay warm ’til you’re ready to eat. Personally, I like the last option best because it ensures they stay warm but they don’t cook any more than is necessary.

    What to Serve with Camp Breakfast Burritos

    If your crew wants more than just a burrito for breakfast or maybe they want something that pairs well with the burritos, here are a few ideas to complete your make ahead breakfast for camping.

    stack of make-ahead camping breakfast burritos, wrapped in foil, on blue gingham picnic table

    More Camping Breakfast Ideas:

    Some of our most popular camping recipes include campfire breakfast burritos and more…

    If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!

    Camping Breakfast Burritos

    Stuffed with bacon (or sausage) and a delicious egg mixture, camping breakfast burritos are easy to make ahead, or cook them over a campfire in the great outdoors. Nothing fuels you better than a simple breakfast of easy campfire burritos.

    • Large Cast Iron Skillet
    • Grilling Flipper
    • Grilling Tongs
    • Cutting Board
    • Tripod Grill
    • Welding Gloves
    • Outdoor Knife Set
    • 9 slices bacon
    • 2-4 tablespoons bacon grease*
    • 1 large bell pepper
    • 6 green onions
    • 12 large eggs
    • 1 teaspoon salt
    • 1 teaspoon ground black pepper
    • 6 burrito size flour tortillas*
    • 3/4 cup shredded cheddar cheese
    • 3/4 cup shredded Monterey Jack cheese
    1. Start by cooking the bacon.
    2. While the bacon’s cooking, wash and chop/mince the bell pepper and green onions.
    3. Sauté the vegetables in the bacon grease for 3 to 5 minutes, or until tender.
    4. Scramble all the eggs in with the bell pepper, green onions, salt, and pepper, cooking the egg mixture thoroughly.
    5. Crumble and stir the bacon into the eggs.
    6. Begin assembling each breakfast wrap by adding a helping of the egg mixture to the center of each tortilla.
    7. If you want, you can add a little bit of hot sauce, salsa, or sour cream at this point.
    8. Next sprinkle on the shredded cheddar and Monterey Jack.
    9. Wrap your burrito by folding the ends and folding over, rolling into a nice, tight burrito wrap.
    10. If you want to melt the cheese more and give your tortilla a slightly crispy texture, wrap each burrito in heavy duty foil.
    11. Place the burritos directly on the hot coals of a campfire (or on a grill), and cook for 5-10 minutes, turning the burritos frequently to ensure they don’t burn on one side.
    12. Serve with sour cream, salsa, and guacamole if desired.

    *You can use butter or oil instead.

    *If you’re gluten-free, you can use gluten-free tortillas.

    Camping Recipes
    American
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  • Perfectly Cooked Maple Brown Sugar Oatmeal

    Perfectly Cooked Maple Brown Sugar Oatmeal

    Simplify mornings with a quick and easy homemade maple brown sugar oatmeal. Dairy free Instant Pot oatmeal recipe using rolled oats and real maple syrup.

    white bowl of maple brown sugar oatmeal with blueberries and pecans

    I remember as a kid when the boxes of instant oatmeal came out on store shelves. They were pretty much an instant hit with most every kid, especially with flavors like peaches and cream, strawberry and cream oatmeal and maple brown sugar oatmeal.

    Both my mom and my grandma were HUGE fans of the maple and brown sugar oatmeal. We’d make it to go with our breakfast and even for the occasional snack.

    Now with the help of my Instant Pot, I like to make it homemade, giving me the option to add less sugar and maybe make it a bit more healthy than those instant packs probably are. My family prefer steel cut or old fashioned oats, so I like to use old fashioned rolled oats.

    If you’ve never made Instant Pot oatmeal, it’s really easy to make. And I’ve got a few tips for you below, especially to help prevent scorching and get that perfectly cooked texture to your oatmeal.

    Looking for more Instant Pot breakfast recipes? Learn how to make easy peel pressure cooked hard boiled eggs, a super quick breakfast when you’re on the go.

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    WHERE CAN I FIND THE MAPLE BROWN SUGAR OATMEAL RECIPE?

    If you’d rather skip all of my cooking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to the delicious maple brown sugar oatmeal recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

    Not Quite Sure How to Use Your Instant Pot Pressure Cooker?

    Learn how to quickly use your Instant Pot with our Instant Pot Quick Start Guide, filled with practical tips, Instant Pot recipes, accessory ideas, and more!

    spoonful of maple and brown sugar oatmeal above white bowl of oatmeal with pecans and blueberries

    What Kind of Oats Should I Use for Instant Pot Oatmeal?

    For maple oats, I prefer to use old fashioned rolled oats.

    However, you can use steel cut oats. Just keep in mind, you may need to increase the cooking time by a minute or two, since steel cut oats can take longer to cook.

    The nice thing is, with the pressure cooker, things tend to cook more quickly.

    The Kitchn has a great article explaining the difference between steel-cut, rolled, and instant oats.

    Tips for How to Make Maple and Brown Sugar Oatmeal

    With this oatmeal recipe, you can literally throw all your ingredients into the Instant Pot, set it, and forget it. It’s so quick and easy, but here are a few tips that may help you along the way.

    making maple cinnamon oatmeal with old fashioned rolled oats, cinnamon, and water in Instant Pot

    Tips for How to Keep Oatmeal from Scorching

    While I have used milk in the past, and it does tend to leave a film or scorch (but never leaves a burnt flavor), I prefer to use water now.

    With water, the oatmeal doesn’t scorch. In fact, it turns out perfectly cooked, and my family and I all think it tastes just as good or even better than oatmeal cooked with milk.

    maple oats in white bowl with spoon, pecans, and blueberries

    If you don’t want to use water, you may also be able to avoid scorching with the following methods:

    • Substitute another kind of dairy product (like almond milk).
    • If you find you just can’t make it without it scorching, reduce the cook time by a minute or two.
    • Throw everything in, adding the liquid last, and don’t stir. Just cook it.
    • Use the Instant Pot Porridge setting to cook oatmeal.

    Flavor Tips for Oatmeal in the Instant Pot

    How much brown sugar you should put in oatmeal depends on how sweet you want it. For this recipe, I use both maple syrup and brown sugar, so I only use 1/3 cup brown sugar.

    I also like to add a little cinnamon because I love the combo of maple cinnamon oatmeal!

    cooked maple and brown sugar Instant Pot oatmeal with a wooden spoon

    What to Put in Oatmeal

    When the oatmeal is ready to serve, have the following ingredients handy:

    • Sugar or Brown Sugar
    • Cream or Milk
    • Pecans
    • Blueberries
    • Bananas
    • Other Fruits

    I’ve always added cream or milk with a little sugar to my oatmeal after it’s cooked. Makes it oh so delicious!

    white bowl with maple brown sugar oatmeal, made with pressure cooker oatmeal

    More Oatmeal Recipes You May Enjoy

    I love baking, and I love these oatmeal cookies that remind me of my grandma. When I don’t want raisins, oatmeal cookies with chocolate chips will do.

    One of my go to dinner recipes is this easy meatloaf, made with old fashioned rolled oats. It’s by far one of our favorite family meals.

    Shop Kitchen Tools for This Recipe:

    Instant Pot – We’ve used both our 6-quart and our 8-quart Instant Pot.

    Liquid Measuring Cup

    Wooden Spoon

    Fun Cereal Bowls

    PRINTABLE RECIPE CARD FOR MAPLE BROWN SUGAR OATMEAL

    If you love this maple brown sugar oatmeal recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest! If you make the recipe, be sure to share that you tried it on Pinterest. I love when readers share feedback!

    maple brown sugar oatmeal recipe

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    Perfectly Cooked Maple Brown Sugar Oatmeal

    Simplify mornings with a quick and easy homemade maple brown sugar oatmeal. Dairy free Instant Pot oatmeal recipe using rolled oats and real maple syrup.

    • 2 cups rolled oats (*)
    • 3 1/2 cups water
    • 1/2 teaspoon salt
    • 1/4 teaspoon cinnamon
    • 1/3 cup light brown sugar
    • 1/3 cup maple syrup
    1. Add all the ingredients to the Instant Pot, stirring the mixture together.
    2. Place the lid on your Instant Pot.
    3. Set the Instant Pot on the Porridge setting for 6 minutes, and let it cook and do a natural release.
    4. When the oatmeal has finished cooking, serve it with sugar, brown sugar, milk, cream, blueberries, pecans, bananas, and other fruits. 

    *We use old fashioned rolled oats for this recipe. If you prefer to use steel cut oats, you may need to increase the cooking time by a minute or two.

    Breakfast & Brunch
    American
    Instant Pot oatmeal, maple and brown sugar oatmeal, maple brown sugar oatmeal, maple cinnamon oatmeal, maple oats, pressure cooker oatmeal
  • Easy Bisquick Cinnamon Biscuits with Sweet Glaze

    Easy Bisquick Cinnamon Biscuits with Sweet Glaze

    How to make Bisquick cinnamon biscuits with a powdered sugar glaze. This is an easy breakfast recipe you can make in a jiffy, with or without raisins. Make the perfect sweet treats for holiday brunch and family gatherings. No rolling pin needed!

    It’s been so long since I’ve actually had Hardees cinnamon raisin biscuits, but I still remember how yummy they were. Thankfully, like Bisquick cinnamon sugar muffins, they’re super easy to make.

    glazed Bisquick cinnamon biscuits on baking sheet

    To make these cinnamon Bisquick biscuits all by themselves, you only need 4 ingredients. If you want icing, which I highly recommend, you’ll need just a few more.

    We used to be able to purchase the actual Bisquick Cinnamon Biscuit mix, but our store doesn’t carry it anymore. So I kinda came up with my own version, using a regular Bisquick biscuit mix.

    When we’d rather have from scratch, I enjoy making biscuit cinnamon rolls (easy cinnamon rolls) or this more traditional delicious cinnamon rolls recipe.

    Why You’ll Love These Cinnamon Biscuits

    • Bisquick sweet biscuits are drop biscuits, so there is no rolling or cutting out required. How awesome is that?!
    • It really is the easiest cinnamon biscuit recipe ever. You only need a handful of ingredients, most of which you likely already have in your pantry.
    • It reminds me so much of that Hardees cinnamon biscuit I used to love getting with my mom when I was a kid. There were 2 to every pack, and we’d always share a pack.

    What Are Drop Biscuits?

    Drop biscuits are just that. They’re biscuits you literally drop onto a baking sheet and bake, no rolling or cutting out required.

    You can drop the biscuit dough with a simple table spoon like I do, or you can use a large scoop for this. Whatever makes it easier for you, just go with it.

    biscuit mix cinnamon biscuit with icing on white plate with fork

    Ingredients and Substitutions Notes:

    To make the biscuits, you need 4 simple ingredients, but you’ll need a few more glaze ingredients, as well. I highly recommend making the icing to top the biscuits.

    • Bisquick Biscuit Mix – If you can find it, I highly recommend the Buttermilk Biscuit Mix. If not, the regular mix will work just fine. You can also make these gluten-free with Gluten Free Bisquick.
    • Water – You can substitute milk instead of water; in fact, if you’re subbing, I recommend subbing with buttermilk. Reason why is buttermilk actually helps with the leavening process and may give you a fluffier biscuit. If milk is all you have, milk works too, and will likely give a richer flavor to the biscuits.
    • Cane Sugar – You can also use granulated sugar.
    • Ground Cinnamon – You’ll mix this together with the sugar to make cinnamon sugar.
    • Salted Butter – When making the icing, you’ll need softened butter.
    • Pure Vanilla Extract – This will give a distinct vanilla flavor that pairs so well with cinnamon biscuits.
    • Powdered Sugar or Confectioners Sugar
    • Whole Milk – You can use 2% milk or skim milk, but I highly recommend whole milk for added richness and flavor.

    How to Make Bisquick Cinnamon Biscuits

    Making Bisquick biscuits is super easy, especially since the instructions are right there on the box. However, making cinnamon biscuits with Bisquick requires just a couple extra biscuit ingredients. Those extra ingredients are sugar and cinnamon.

    cinnamon biscuit split in half, lightly frosted, on white plate

    While you can buy a big box of Bisquick, you can also use 2 of the smaller packets of biscuit mix. Each package of Bisquick biscuit mix weighs 7.5 ounces, so 15 ounces would be 2 of the smaller bags of biscuit mix, which equal out to just a smidge under 3 1/2 cups of biscuit mix.

    If you don’t have biscuit mix and would rather make homemade biscuits with all-purpose flour, you can do that too. You’ll just need to add the cinnamon and sugar to your mixture.

    Before getting started, be sure to heat oven to 425° F, and get out an ungreased cookie sheet or baking sheet.

    How to Make Cinnamon Sugar

    We make a lot of cinnamon toast in our house, or as my oldest likes to call it, poor man’s cinnamon roll. If you’ve never had cinnamon toast, that’s another recipe for another day, but your life will never be the same once you try this old school treat.

    Anyway, I usually always keep a small spice container of cinnamon and sugar already mixed up and ready to go. This recipe calls for 8 teaspoons of sugar and 2 teaspoons of cinnamon.

    1. Just add both the cinnamon and sugar to a small bowl, mix it up, and you’re ready to make the biscuits.
    cinnamon and sugar for cinnamon biscuits recipe

    Mix Everything Together to Make Cinnamon Biscuit Dough

    1. Add the biscuit mix and water to a large bowl.
    mixing batter for Bisquick sweet biscuits recipe in white mixing bowl
    1. Before mixing into a somewhat sticky dough, add the cinnamon sugar mixture, and then mix everything together really well, ’til a soft dough forms.
    mixing cinnamon sugar into Bisquick sweet biscuit dough in white mixing bowl

    How to Bake Cinnamon Drop Biscuits

    1. Drop dough onto a baking sheet, about 1 to 2 inches apart. As you place biscuits, you can make the biscuits as small or as big as you want. If desired, you can place a sheet of parchment paper on the baking pan before dropping biscuits onto the pan.
    cinnamon drop biscuits on baking sheet, ready to bake
    1. Bake them in a preheated oven at 425° F for 8 to 11 minutes (oven times may vary), until the biscuits turn golden brown.
    baked cinnamon biscuits, golden brown, on a baking sheet

    Make a Simple Icing or Glaze for Your Biscuits

    Meanwhile in a separate bowl, mix up a simple powdered sugar icing, much like my favorite sugar cookie icing, but slightly thinner like a glaze.

    1. Combine the softened or melted butter, vanilla extract, powdered sugar, and milk in a medium bowl. 
    2. When the biscuits are done and while they’re still hot, brush the sweet glaze on the top of each warm biscuit with a pastry brush, and let it melt into each biscuit.
    brushing Bisquick cinnamon biscuits with powdered sugar glaze on baking sheet

    Then serve the cinnamon biscuits warm and enjoy every bite. Cinnamon sugar biscuits are best served with a hot cup of coffee or tea, or an ice cold glass of milk.

    cinnamon sugar biscuits brushed with glaze on baking sheet

    Alternative Recipe Ingredients to Try

    There are a few things you can do to add even more oomph to this cinnamon biscuits recipe…

    • Sub brown sugar for half the cane sugar. Brown sugar will give a rich, still sweet, but slightly nutty flavor to the biscuits. It’s especially good if you’re adding any nuts to the mixture.
    • Add raisins. The true Hardees biscuits had raisins in them.
    • Mix in chopped walnuts or pecans. Or just top them off with a sprinkling of nuts.
    • Add a hint of caramel extract to the frosting.
    • Instead of caramel extract, try maple extract.
    • Add a little bit of orange zest to either the biscuits or the icing.

    Expert Tips and Recipe FAQ’s

    Why are my Bisquick biscuits so dry?

    I’ve found that Bisquick can make a pretty dry biscuit. 2 things that will help counteract this natural tendency… 1. Don’t over-mix the dough. Mix the ingredients just ’til they’re mixed and everything is moistened; then drop and bake. 2. You may have added too much biscuit mix; you may need to add a little bit more liquid to counteract the dry dough and get some moisture back into it.

    Can I use milk instead of water with Bisquick mix?

    We talked about this above in the ingredient notes. But I thought it necessary to add here too. And yes, you totally can. In fact, if you’re subbing, I recommend subbing with buttermilk. Reason why is buttermilk actually helps with the leavening process and may give you a fluffier biscuit. If milk is all you have, milk works too, and will likely give a richer flavor to the biscuits. It may also help add more moisture to the biscuits.

    Can I make the unbaked biscuits the night before?

    Yes, you can make the dough the night before, then bake the biscuits the next morning. In fact, refrigerating the dough overnight may actually help to make a fluffier biscuit.

    Can you freeze cinnamon biscuits?

    Yes, you can freeze cinnamon biscuits baked or unbaked. If freezing unbaked, drop the biscuits onto a wax paper lined cookie sheet of your choice, and freeze them for about an hour so the dough is no longer sticky. Then remove them from the freezer, and place the biscuits in an airtight container or freezer bag, and place them back in the freezer. If freezing baked, allow the biscuits to cool before placing in an airtight container or freezer bag. I would recommend waiting to glaze them right before serving, just so you don’t have the added frustration of trying to keep the frosting intact while storing and freezing.

    How should you store cinnamon biscuits?

    If you decide not to add icing to the biscuits, you can keep them in an airtight container out on the counter. If you decide to glaze them, since that glaze is a milk-based recipe, you may want to keep them in an airtight container in the fridge. They should keep for 2-3 days.

    bite of Bisquick cinnamon biscuit on fork on white plate

    More Bisquick Recipes You May Enjoy for Breakfast:

    If you love this Bisquick cinnamon biscuit recipe as much as I do and you’re wondering what can you make with Bisquick, you may enjoy these delicious recipes too…

    pinnable image for Bisquick Cinnamon Biscuits with top image of cinnamon biscuits covered with glaze on baking sheet and bottom image of cinnamon biscuit sliced in half on white plate with fork

    If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!

    Bisquick Cinnamon Biscuits

    How to make Bisquick cinnamon biscuits with a powdered sugar glaze. Easy breakfast recipe you can make in a jiffy, with or without raisins!

    • Large Mixing Bowl
    • Baking Sheet
    • Pastry Brush

    Cinnamon Biscuits:

    • 8 teaspoons cane sugar
    • 2 teaspoons ground cinnamon
    • 3 1/2 cups biscuit mix
    • 1 cup water

    Glaze:

    • 2 tablespoons salted butter (softened)
    • 1/2 teaspoon vanilla extract
    • 3 cups powdered sugar
    • 1/4 cup whole milk

    1. Pre-heat the oven to 425° F.

    2. In a small mixing bowl, mix together the sugar and cinnamon.

    3. In a separate large mixing bowl, add the cinnamon sugar, biscuit mix, and water. Mix everything together well, 'til a soft dough forms.

    4. Drop the biscuits onto an un-greased baking sheet, about 1 to 2 inches apart.

    5. Bake at 425° F for 8 to 11 minutes (oven times may vary), until the biscuits turn golden brown.

    6. Meanwhile, mix up the icing in a large mixing bowl, combining the softened butter, vanilla extract, powdered sugar, and milk. 

    7. When the biscuits are done and while they're still hot, brush the sweet glaze on the top of each warm biscuit with a pastry brush, and let it melt into each biscuit.

    8. Serve immediately while warm.

    *I used 2 7.5-ounce Bisquick biscuit mixes for this recipe. You can use any kind of biscuit mix, or you can make homemade biscuit dough.

    How Should You Store Cinnamon Biscuits?
    If you decide not to add icing to the biscuits, you can keep them in an airtight container out on the counter. If you decide to glaze them, since that glaze is a milk-based recipe, you may want to keep them in an airtight container in the fridge. They should keep for 2-3 days.

    Breads & Muffins
    American
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  • Easy Heart Shaped Pancakes with Chocolate Chips

    Easy Heart Shaped Pancakes with Chocolate Chips

    How to make fluffy heart shaped pancakes with chocolate chips, using a cookie cutter. Easy, kid-friendly breakfast you can make for any occasion. Perfect for weekends, Valentine’s Day, Mother’s Day, and more!

    Valentine’s Day is just around the corner and after that, Mother’s Day, Father’s Day, and all those celebratory family holidays. Chocolate chip heart pancakes and heart shaped buttermilk pancakes are a great way to say “I love you” to the ones you love.

    heart shaped pancakes with chocolate chips stacked on gray plate, slathered with raspberries and strawberry jam

    All you need are a few simple ingredients and a heart shaped cookie cutter. Then you can make a small batch of the most festive I love you pancakes ever.

    If you love blueberry pancakes, you can make heart shaped blueberry buttermilk pancakes. If you want to make more pancake shapes, strawberry dinosaur shaped pancakes are super fun to make.

    Why Make Heart Pancakes?

    • Chocolate chip pancakes from scratch are fluffy pancakes full of chocolaty goodness.
    • You can make this heart-shaped pancakes recipe for different holidays and occasions; make it into Valentine pancakes for a fun Valentine’s Day breakfast, Mother’s Day pancakes, anniversary pancakes, birthday pancakes… The list could go on.
    • They’re yummy and so much fun!
    fork and bite of heart shaped chocolate chip pancakes with raspberries and sauce on gray plate

    Ingredients and Substitutions Notes

    To make this heart pancakes recipe, you’ll need just a few simple ingredients…

    • All-Purpose Flour – We use unbleached all-purpose flour. If you want to make these gluten-free, like I do much of the time, use a good gluten-free all-purpose flour (<– my favorite one). You can also sub pancake mix if you want, though do keep in mind, pancake mix usually has all the dry ingredients including flour, baking soda, baking powder, salt, and sugar; so you likely won’t need those extra dry ingredients.
    • Baking Soda
    • Baking Powder
    • Sea Salt – You can use regular table salt, as well.
    • Cane Sugar – You can also sub granulated sugar.
    • Unsweetened Applesauce – I love that this is an eggless pancake recipe. Instead of eggs, I like to sub in unsweetened applesauce.
    • Buttermilk – If you don’t have buttermilk on hand, you can make soured milk, which works just as well. You’ll need white vinegar and milk, about a tablespoon of vinegar for every cup of milk. This recipe calls for 3/4 cup buttermilk, so you’d need to add about 3/4 tablespoon of white vinegar to the milk to sour it. Step 1: To make sure you have the right amount of liquid, add the vinegar into a liquid measuring cup first. Step 2: Then add the milk to the desired level or measurement. Step 3: Stir it and let the milk mixture sit for 5 to 10 minutes. And that’s it! Before you know it, your milk will be perfectly soured just like buttermilk.
    • Canola Oil – You can sub butter 1:1, which these days I use more than I do canola oil. Butter just gives a richer flavor.
    • Chocolate Chips – Use whichever kind of chocolate chips you like, semi-sweet, milk chocolate, or dark chocolate.

    You’ll also need a heart shaped pancake mold, or even simpler, a heart shaped cookie cutter to make your pancakes into the shape of a heart. A metal cookie cutter works best; plastic cookie cutters are a no go on the stove. However, you can use any size heart cookie cutters, even mini heart cutters.

    heart pancakes with chocolate chips on gray plate with raspberries, sauce, fork, and milk

    How to Make Heart Shaped Pancakes

    Making heart shaped chocolate chip pancakes is super easy.

    How to Make Pancake Batter

    1. Whisk or sift the flour, baking soda, baking powder, salt, and sugar in a large bowl.
    sifting dry ingredients for chocolate chip pancakes from scratch
    1. Make a depression or well with your spoon in the center of the flour mixture.
    2. Add the applesauce, buttermilk, and canola oil to the well.
    3. Stir everything together just until moistened. The batter will be quite thick.
    4. Then fold in (gently mix in) the chocolate chips.
    mixing batter for heart shaped pancakes recipe, folding chocolate chips into chocolate chip pancake batter

    How to Shape the Pancakes

    Shaping the batter into heart shapes happens as you cook the pancakes. You’ll need a heart shaped pancake mold, or even simpler, a heart cookie cutter.

    1. Lightly spray a griddle or skillet, as well as the cookie cutter or pancake mold, with cooking spray, and heat on medium-low heat.
    2. Place the greased cookie cutter on the hot griddle or hot skillet, and spoon the pancake batter into the cookie cutter, spreading the batter out to the edges with your spoon. You can also use a pancake batter dispenser or squeeze bottle to squeeze the batter onto the griddle.
    making heart pancakes recipe with heart shaped cookie cutter on cast iron griddle
    1. Cook the pancake for about 1 to 2 minutes, and then you can just remove the cutter.
    2. Cook the pancake another couple minutes on its first side and flip it using a pancake turner. Allow it to cook on low to medium heat until the edges begin to turn golden brown.
    3. As each heart shaped pancake cooks through, place them on a covered baking sheet in a warm spot ’til ready to serve. Then repeat the above steps to cook the rest of the pancakes.

    Serve heart pancakes with strawberry jam, strawberry sauce, raspberry sauce, fresh raspberries, fresh strawberries or other fresh berries, whipped cream, pure maple syrup, powdered sugar, and whatever else your heart desires. They’re so yummy!

    stack of chocolate chip I love you pancakes on gray plate with raspberries and sauce

    Expert Tips and Recipe FAQ’s

    TIP #1 – Some pancake batters will start to dimple, and that’s when you know to flip the pancakes. However, this pancake batter is pretty thick, so it doesn’t usually dimple for me.

    TIP #2 – As you take the pancakes off the griddle, keep them warm by putting them on a cookie sheet or pizza pan in a slightly heated oven.

    Won’t the pancake batter just leak out the edges of the cookie cutter?

    Shaping pancake can be difficult, but since this pancake batter is a thicker batter, this is not an issue. As long as you leave the cookie cutter on the pancake for 1-2 minutes while it cooks, you should be able to remove the cutter without messing up the heart shape. As you remove the cutter, you can then start a new pancake and so on and so forth.

    How should leftover pancakes be stored?

    Since these pancakes do have milk in them, I’d err on the side of caution and refrigerate any leftovers in an airtight container.

    stack of heart pancakes on gray plate, topped with raspberries and maple syrup

    More Pancake Recipes and Breakfast Ideas

    heart shaped pancakes with chocolate chips, raspberries, and sauce on gray plate

    If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!

    stacked chocolate chip Valentine pancakes in heart shapes for Valentine's Day, Mother's Day, and more on a gray plate with raspberries and syrup

    Heart Shaped Pancakes with Chocolate Chips

    How to make fluffy heart shaped pancakes with chocolate chips, using a cookie cutter. Easy, kid-friendly breakfast you can make for any occasion. Perfect for weekends, Valentine's Day, Mother's Day, and more!

    • Large Mixing Bowl
    • Heart Shaped Pancake Mold
    • Heart Cookie Cutter
    • Griddle
    • Pancake Batter Dispenser
    • Pancake Flipper Spatula
    • 1 1/4 cups all-purpose flour
    • 1/2 teaspoon baking soda
    • 2 teaspoons baking powder
    • 3/4 teaspoon sea salt
    • 2 tablespoons cane sugar
    • 1/4 cup unsweetened applesauce
    • 3/4 cup buttermilk
    • 3 tablespoons canola oil (or butter)
    • 1 cup mini chocolate chips

    1. Whisk or sift the flour, baking soda, baking powder, salt, and sugar in a large bowl.

    2. Make a depression or well with your spoon in the center of the dry ingredients.

    3. Add the applesauce, buttermilk, and canola oil to the well.

    4. Stir everything together just until moistened. The batter will be quite thick.

    5. Then fold in (gently mix in) the chocolate chips.

    6. Lightly spray a griddle or skillet, as well as the cookie cutter, with cooking spray, and heat on medium low heat.

    7. Place the greased cookie cutter on the griddle, and spoon the pancake batter into the cookie cutter, spreading the batter out to the edges with your spoon.

    8. Cook the pancake for about 1 to 2 minutes, and then you can just remove the cutter.

    9. Cook the pancake another couple minutes and flip it.* Allow it to cook on low to medium heat until the edges begin to turn golden brown.

    10. As each heart shaped pancake cooks through, place them on a covered baking sheet in a warm spot 'til ready to serve.* Then repeat the above steps to cook the rest of the pancakes.

    11. When all your pancakes are cooked, serve them while warm.

    *Some pancake batters will start to dimple, and that’s when you know to flip the pancakes. However, this pancake batter is pretty thick, so it doesn’t usually dimple for me.

    *As your pancakes get done and you take them off the griddle, keep them warm by putting them on a cookie sheet or pizza pan in a slightly heated oven.

    How should leftover pancakes be stored?

    Since these pancakes do have milk in them, I’d err on the side of caution and refrigerate any leftovers in an airtight container.

    Pancakes, Waffles, & French Toast
    American
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  • McDonald’s Egg McMuffin Breakfast Sandwich

    McDonald’s Egg McMuffin Breakfast Sandwich

    McDonald’s Egg McMuffin, made with Canadian bacon, eggs, and cheese, is a delicious homemade breakfast sandwich and easy copycat recipe for busy mornings!

    holding a homemade McDonald's Egg McMuffin breakfast sandwich

    McDonald’s Egg McMuffin is a delicious breakfast sandwich and an easy recipe to make on those busy mornings when you need to fly out the door. Mornings when school and work are calling.

    I know… It can be tempting to skip breakfast altogether and just get a move on.

    But this recipe makes it easy to enjoy a quick meal or make it ahead, warm it up, and grab it on the go. No need to skip out on the most important meal of the day.

    Want sausage instead? Try making this sausage and egg McMuffin instead.

    Next to eggs in a basket, ham and cheese egg muffins, and bacon, egg, and cheese breakfast muffins, it’s easily one of my favorite breakfast recipes. I think the melted cheesy goodness is my favorite part.

    homemade Egg McMuffin on baking sheet with other breakfast sandwiches

    We usually don’t eat out for breakfast unless we’re on a trip, or Dan and I have gone out for a breakfast date. And why pack everyone up in the car when I can totally throw this sandwich together at home?

    Homemade is everything. All you need are a few ingredients to make a quick, simple breakfast the whole family will enjoy.

    WHERE CAN I FIND THE RECIPE FOR MCDONALD’S EGG MCMUFFIN?

    If you’d rather skip all of my cooking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to this delicious Egg McMuffin recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

    Homemade Egg McMuffin with melted cheese, Canadian bacon, and eggs, on a baking sheet

    CAN I MAKE AHEAD AND FREEZE A BATCH OF EGG MCMUFFIN SANDWICHES?

    Yes, you can. You can make these while doing meal prep for the week and put them in the freezer, then re-heat later on.

    The only thing I’d mention is to make sure you have something airtight to store them in, such as an airtight container or freezer bags.

    TIPS FOR MAKING THE MOST AWESOME EGG MCMUFFIN

    Gather your ingredients… You’ll need English muffins, salted butter, American cheese, eggs, and Canadian bacon.

    • To get the round shape of the eggs, you can use a round egg mold.
    • We fry our eggs up in just a little bit of bacon grease on a round iron griddle. You can use butter in place of bacon grease if you don’t have any.
    • Before compiling your sandwiches, place the cheese laden English muffins on a cookie sheet and into the oven, and allow the cheese to just slightly melt; it will only take about 3 to 5 minutes.
    a delicious English McMuffin made with Canadian bacon, eggs, and cheese on an English muffin, sitting on a baking sheet

    ALTERNATIVE RECIPE OPTIONS FOR YOUR EGG MCMUFFIN

    There are a few things you could do a bit differently, to make this sandwich suit your tastes even more.

    • Use bacon or sausage instead of Canadian bacon.
    • Make this sandwich using egg whites instead of 2 whole eggs.
    • Scramble your eggs instead of frying them.
    • Do you need the round egg mold? Not if you don’t care whether or not your egg is round… We usually make ours without one, so totally not necessary.
    • Substitute a different kind of cheese, like cheddar, Swiss cheese, etc. The sky’s the limit when it comes to cheese.
    • Instead of English muffins, make this same recipe using bread thins, bagels, toast, or biscuits.
    • Add a dollop of salsa for a li’l kick.
    homemade Egg McMuffin, McDonald's copycat recipe, on baking sheet with other breakfast sandwiches

    HUNGRY FOR MORE BREAKFAST SANDWICH RECIPES?

    We love making this easy omelet breakfast muffin when we’re at home and these bacon, egg, and cheese breakfast burritos when we’re camping. If you don’t want the bread, you can easily make a batch of delicious sausage egg muffins.

    Oh my word, Sugar Dish Me’s recipe for cheesy hash brown breakfast sliders looks so delicious! And Whatever You Do has a yummy recipe for a bacon spinach breakfast sandwich.

    KITCHEN TOOLS YOU’LL NEED TO MAKE AN EGG MCMUFFIN

    Round Egg Mold – It allows you to make perfectly round eggs, pancakes, etc.

    Round Iron Griddle – Comes in so handy for so many things, even grilled cheese.

    Flipper Spatula – A kitchen staple for flipping eggs, burgers, grilled cheese, etc.

    Bread Slicing Knife – for slicing the English muffins in half.

    Toaster – for toasting the English muffins before making the sandwiches. Or you could just do all the toasting and melting of cheese in a toaster oven.

    Cookie Sheet – This’ll come in handy when it’s time to bake the English muffins and melt the cheese.

    MCDONALD’S EGG MCMUFFIN BREAKFAST SANDWICH RECIPE

    If you love this Egg McMuffin recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

    McDonald's Egg McMuffin Breakfast Sandwich Recipe

    CONNECT WITH ADVENTURES OF MEL!

    Be sure to follow me on social, so you never miss a post!

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    McDonald’s Egg McMuffin Breakfast Sandwich

    McDonald’s Egg McMuffin, made with Canadian bacon, eggs, and cheese, is a delicious homemade breakfast sandwich and easy copycat recipe for busy mornings!

    • 6 English muffins
    • 8 tablespoons salted butter
    • 12 slices American cheese
    • 12 large eggs
    • 6 slices Canadian bacon
    1. Pre-heat the oven to 300°F. 
    2. Fry the eggs, ’til they’re well done, using a round egg mold if you really want a round egg.*
    3. Warm the sliced Canadian bacon by frying it on the griddle, as well. 
    4. Slice the English muffins in half, and toast them in a toaster. 
    5. Spread a thin layer of butter on each toasted English muffin half.
    6. Add a slice of cheese to the bottom half of each English muffin.
    7. Place the English muffins on a cookie sheet and into the oven, and allow the cheese to just slightly melt; it will only take about 3 to 5 minutes.
    8. Remove the English muffins from the oven and begin layering… You’ll add an egg to the cheese covered bottom, add another slice of cheese on top of that egg, add a second egg, and then a slice of Canadian bacon, followed by the English muffin top.
    9. Serve while warm and enjoy! 

    *We fry our eggs in just a little bit of butter (or bacon grease) on a round iron griddle.

    Breakfast & Brunch
    American
    breakfast sandwich, breakfast sandwich recipes, copycat recipes, Egg McMuffin, McDonald’s Egg McMuffin, McMuffin
    Egg McMuffin recipe
    McDonald's Egg McMuffin breakfast sandwich copycat recipe
  • Peaches and Cream Instant Pot Oatmeal Recipe

    Peaches and Cream Instant Pot Oatmeal Recipe

    Make ahead a large batch recipe for peaches and cream Instant Pot oatmeal, and start mornings with a family favorite, kid approved homemade breakfast!

    Instant Pot oatmeal makes a great breakfast, lunch, or even snack idea. As a teen, I had a thing for Instant Oatmeal, more specifically, Peaches and Cream Oatmeal and strawberries and cream oatmeal. I absolutely loved it.

    bowl of peaches and cream Instant Pot oatmeal on white marble countertop with blue placemat and fresh peaches

    Now I can just make it myself, giving me the freedom to add less sugar and make it a bit more healthy than those instant packs probably are. My family prefer steel cut or old fashioned oats, and to be honest, I prefer to keep things simple too, especially when it comes to the food we eat.

    My guys like this particular oatmeal recipe because it’s not too sweet. Not gonna lie, I’m the sweet tooth in the family, but they definitely keep me in check and make me re-think certain recipes and how much sugar I’m adding.

    Looking for more Instant Pot breakfast ideas? You’ll love maple brown sugar oatmeal.

    wooden spoonful of peaches and cream Instant Pot oatmeal
     

    WHERE CAN I FIND THE RECIPE FOR PEACHES AND CREAM OATMEAL?

    If you’d rather skip all of my cooking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to the delicious peaches and cream oatmeal recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

    NOT SURE HOW TO USE YOUR INSTANT POT PRESSURE COOKER?

    Learn how to quickly use your Instant Pot with our Instant Pot Quick Start Guide, filled with practical tips, Instant Pot recipes, accessory ideas, and more!

    SHOULD I USE STEEL CUT OATS, QUICK OATS OR OLD FASHIONED OATS FOR INSTANT POT OATMEAL?

    For this recipe, I use old fashioned or rolled oats. However you can use steel cut oats; you just may need to increase the cooking time by a minute or two, since steel cut oats can take longer to cook.

    Ingredients for peaches and cream oatmeal in Instant Pot, cooking oatmeal in the Instant Pot pressure cooker

    The nice thing is, with the pressure cooker, things cook more quickly.

    The Kitchn has a great article explaining the difference between steel-cut, rolled, and instant oats.

    SHOULD I USE FRESH OR FROZEN PEACHES?

    I’ve used both fresh and frozen peaches, and they work equally well. If you’re in a hurry, though, I highly recommend frozen peaches.

    You can also use canned peaches, but be sure to drain the liquid before adding them to the oatmeal.

    TIPS FOR HOW TO MAKE OATMEAL IN THE INSTANT POT

    This oatmeal recipe literally just takes throwing all your ingredients into the Instant Pot and setting it to cook. It’s so easy, but here are a few tips that may help you along the way.

    cooked peaches and cream Instant Pot oatmeal in the Instant Pot pressure cooker

    TIPS TO KEEP YOUR OATMEAL FROM SCORCHING

    Some people say not to use milk because it can scorch on the bottom of the pan. While it’s left a bottom film that kinda clings to the pot, it’s never burned or tasted burnt.

    Also, you may be able to avoid scorching with the following methods:

    • Use all water and no dairy.
    • Substitute another kind of dairy product (like almond milk).
    • If you find you just can’t make it without it scorching, reduce the cook time by a minute or two.
    • Throw everything in, adding the milk last, and don’t stir. Just cook it.

    MY FAVORITE TIPS FOR COOKING OATMEAL IN THE INSTANT POT

    • I use half water/half milk for a more creamy texture to our oatmeal.
    • I also like to add cinnamon because I love the combination of peaches and cinnamon, especially when I make peach cobbler… So good!
    • When you go to serve the oatmeal, you can have things like sugar, brown sugar, cream or milk, and maybe even extra fruit handy for anyone who wants it. I’ve always added cream or milk with a little sugar to my oatmeal after it’s cooked.
    bowl of peaches and cream Instant Pot oatmeal with spoon and fresh peaches

    MORE OATMEAL RECIPES YOU MAY ENJOY

    I love baking, and I love these oatmeal raisin cookies that remind me of my grandma. When I don’t want raisins, oatmeal chocolate chip cookies will do.

    One of our favorite dinnertime meals is this easy meatloaf recipe, made with old fashioned rolled oats. Mmmm, it’s so delicious!

    Sugar Dish Me has a deliciously yummy recipe for apple cinnamon stovetop oatmeal. And Crazy Adventures in Parenting has a decadent recipe for chocolate peanut butter banana overnight oats.

    bowl of peach oatmeal made in the Instant Pot, on a white marble countertop with fresh peaches

    KITCHEN TOOLS YOU’LL NEED TO MAKE INSTANT POT OATMEAL

    Instant Pot – We used our 6-quart Instant Pot.

    Liquid Measuring Cup

    Ninja Food Chopper Express or Cutting Board and Chef’s Knife – if you’re cutting up fresh peaches or even if you want to cut up the frozen peaches.

    Wooden Spoon

    Fun Cereal Bowls

    PEACHES AND CREAM INSTANT POT OATMEAL RECIPE

    If you love this peach oatmeal recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest! If you make the recipe, be sure to share that you tried it on Pinterest. I love when readers share feedback!

    peaches and cream Instant Pot oatmeal recipe

    CONNECT WITH ADVENTURES OF MEL!

    Be sure to follow me on social, so you never miss a post!

    Facebook | Pinterest | YouTube | Instagram | Twitter

    Sign up to receive my newsletter, filled with delicious recipes and outdoor travel adventures, in your inbox:

    FREE EMAIL SUBSCRIPTION

    Peaches and Cream Instant Pot Oatmeal

    Make ahead a large batch recipe for peaches and cream Instant Pot oatmeal, and start mornings with a family favorite, kid approved homemade breakfast!

    • 4 cups rolled oats (*)
    • 3 1/2 cups water
    • 3 1/2 cups whole milk
    • 1 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1/3 cup pure cane sugar
    • 2 cups peaches (**)
    1. Start by prepping your peaches; this will depend on whether you’re using fresh or frozen.***
    2. Add all the ingredients to the Instant Pot, stirring the mixture together.
    3. Pop the lid on your Instant Pot.
    4. Set the Instant Pot on Multigrain for 6 minutes, and let it cook and naturally release.
    5. When the oatmeal has finished cooking, serve it with sugar, brown sugar, milk, cream, and extra sliced peaches. Enjoy!

    *We use old fashioned rolled oats for this recipe. If you prefer to use steel cut oats, you may need to increase the cooking time by a minute or two.

    **You can use fresh, frozen, or canned peaches.

    ***If using fresh, you’ll need to wash, peel, and chop or slice the peaches. If using frozen, you can put them in whole or chop them; they can easily be chopped up, even with a wooden spoon, after cooking. If using canned peaches, drain the liquid before adding them to the pot.

    Breakfast & Brunch
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    how to make oatmeal, Instant Pot oatmeal, oatmeal, oatmeal recipe, oats, peaches and cream, peaches and cream oatmeal
    Peaches and Cream Instant Pot Oatmeal
    how to make Instant Pot oatmeal, peaches and cream oatmeal recipe
  • Harry Potter Butterbeer Pancakes from Scratch

    Harry Potter Butterbeer Pancakes from Scratch

    How to make fluffy butterbeer pancakes your Harry Potter fan will love. Easy butterscotch pancakes recipe with no eggs, perfect for a breakfast or brunch surprise!

    If you’ve read the Harry Potter books or watched the movies, you know that butterbeer is a special drink. I’ve had a lot of fun coming up with an actual butterbeer recipe, as well as a recipe for butterbeer buttercream frosting.

    butterbeer pancakes from scratch on gray plate with whipped cream on top and butterscotch syrup

    My boys love cooking pancakes on weekends and special occasions, so a nice batch of butterbeer pancakes from scratch seemed the next logical step.

    This is a butterbeer pancake recipe without eggs; instead I substitute applesauce. I also use buttermilk, which I’ll show you how to make as you read further.

    Harry Potter pancakes are perfect for breakfast, brunch, and holiday mornings. The best part about butterscotch pancakes is that anyone can make them because they’re pretty easy to make.

    bite of butterbeer pancakes sliced on fork with whipped cream and butterscotch syrup

    If you love Harry Potter food, you may want to check out our Polyjuice Potion punch, as well!

    What Is Butterbeer and What Does It Taste Like?

    Most Harry Potter fans have a pretty good idea what butterbeer tastes like. You’ve probably either had a glass at the Wizarding World of Harry Potter at Universal Orlando, or you’ve made a recipe.

    butterbeer pancakes with whipped cream and butterscotch syrup on gray plate with fork

    For those that haven’t…

    Butterbeer is a buttery, butterscotch sweet drink, with a hint of caramel, that’s served hot or cold. It’s described as a “less-sickly butterscotch” and even has a little bit of fizz to it.

    Fandom explains exactly what butterbeer is, where it came from, and what it’s all about.

    Ingredients and Substitutions Notes

    You’ll need to gather a few simple ingredients to make these butterbeer butterscotch pancakes…

    • All-Purpose Flour – You can also make these pancakes gluten-free by using a good gluten-free all-purpose flour.
    • Baking Soda and Baking Powder – Both of these ingredients will help achieve a very fluffy pancake.
    • Sea Salt – I love using Redmond’s Fine Sea Salt for best flavor.
    • Cane Sugar – You can also use granulated sugar.
    • Unsweetened Applesauce – I actually use this in place of eggs. If you prefer to use eggs, you can substitute 1 egg.
    • Buttermilk – This will also help with the leavenin process, meaning it will help you achieve a plate full of soft, fluffy pancakes. We almost never buy buttermilk. We just never use it because I know I can make my own soured milk for cooking and baking. My mom taught me this little trick when I was younger. Just add about a tablespoon of distilled white vinegar for every 1 cup of milk. Stir and let sit for 5 to 10 minutes. And that’s it! You’ve got buttermilk, or sour milk, for your recipe.
    • Canola Oil – You can also sub liquid coconut oil or butter.
    • Cream Soda
    • Extracts – You’ll need vanilla extract, butter extract, and caramel extract.
    • Butterscotch Syrup or Topping – Just look for butterscotch ice cream topping. You’ll use just a hint of butterscotch syrup.
    stack of butterbeer pancakes with butter and syrup on gray plate with milk

    How to Make Butterbeer Pancakes from Scratch

    Making Harry Potter butterbeer pancakes is super easy. But first you have to learn how to make pancake batter.

    How to Mix Butterscotch Pancake Batter

    1. Whisk your dry ingredients in a large bowl.
    sifted dry ingredients for butterbeer pancake recipe in white mixing bowl
    1. Make a depression or well right in the center of the dry ingredients in the bowl.
    2. Then add the wet ingredients, including the applesauce, buttermilk, canola oil, cream soda, vanilla extract, butter extract, caramel extract, and butterscotch topping to the well.
    3. Mix everything together just until it’s blended; try not to over mix.
    how to make pancake batter, butterbeer pancake batter in white mixing bowl

    How to Cook the Pancakes

    You’ll need a griddle or skillet for cooking pancakes. You can also use an electric griddle.

    1. Spray the griddle with cooking spray. My mom used to use oil for cooking instead of cooking spray, or you could probably use butter.
    2. Spoon pancake batter onto the griddle into a circular shape until you have the size you prefer for your pancake.
    3. Allow it to cook on low to medium heat until the edges start to turn a golden brown color.
    cooking pancakes on griddle, using a butterbeer pancake recipe
    1. Then just flip the pancakes and cook the other side until it turns the same golden brown color.
    cooking pancakes from scratch on the griddle, using a butterbeer pancake recipe

    When your pancakes are all cooked, stack them up.

    stack of butterbeer pancakes on gray plate with butter and milk

    Then serve them with whipped cream, maple syrup, and butterscotch topping. Yum!

    stack of butterbeer pancakes from scratch on gray plate with butter, milk, whipped cream, and butterscotch topping

    Expert Tips

    TIP #1 – Some pancake batters will start to dimple, and that’s when you know to flip the pancakes. However, this pancake batter is pretty thick, so it doesn’t usually dimple for me.

    TIP #2 – As your pancakes get done and you take them off the griddle, keep them warm by putting them on a cookie sheet or pizza pan in a slightly heated oven.

    More Pancake Recipes You May Enjoy

    My favorite pancakes are blueberry buttermilk pancakes, filled to the gills with all the blueberry goodness. Of course, I love a yummy batch of chocolate chip pancakes and apple cinnamon pancakes.

    My boys love when I make dinosaur shaped strawberry buttermilk pancakes or heart shaped buttermilk pancakes.

    Mommy Hates Cooking has a wonderful recipe for gluten free bananas foster pancakes. And Moscato Mom has a delicious recipe for healthy banana nut pancakes.

    stack of homemade butterbeer pancakes from scratch on gray plate with whipped cream and butterscotch syrup and milk

    If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!

    Butterbeer Pancakes

    How to make fluffy butterbeer pancakes your Harry Potter fan will love. Easy butterscotch pancakes recipe with no eggs, perfect for a breakfast or brunch surprise!

    • Whisk
    • Batter Bowl
    • Pancake Batter Dispenser
    • Griddle
    • Pancake Turner
    • 1 1/4 cups all-purpose flour
    • 1/2 teaspoon baking soda
    • 2 teaspoons baking powder
    • 3/4 teaspoon salt
    • 2 tablespoons cane sugar
    • 1/4 cup unsweetened applesauce
    • 1/2 cup buttermilk
    • 3 tablespoons canola oil
    • 1/4 cup cream soda
    • 1/2 teaspoon vanilla extract
    • 1/4 teaspoon butter extract
    • 1/8 teaspoon caramel extract
    • 1 teaspoon butterscotch topping

    1. Whisk the flour, baking soda, baking powder, salt, and sugar in a batter bowl or mixing bowl.

    2. Make a depression or well with your spoon in the center of the dry ingredients in the bowl.

    3. Add the applesauce, buttermilk, canola oil, cream soda, vanilla extract, butter extract, caramel extract, and butterscotch topping to the well.
    4. Stir everything together just until moistened. The batter will be quite thick.

    5. Lightly spray a griddle with cooking spray, and heat to a moderate temperature over low heat on the stove.

    6. Spoon pancake batter onto the griddle in circular shapes until you have the size you prefer for your pancakes.

    7. Allow them to cook over low to medium heat until the edges begin to turn a golden color.

    8. Then just flip the pancakes and cook the other side until it turns the same golden color and the pancake is cooked through.

    9. When your pancakes are done, serve them with whipped cream, maple syrup, and butterscotch topping.

    Tip: As your pancakes get done and you take them off the griddle, keep them warm by putting them on a cookie sheet or pizza pan in a slightly heated oven.

    Breakfast & Brunch, Pancakes, Waffles, & French Toast
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    Butterbeer Pancakes from Scratch Recipe
  • Ham and Cheese Egg Muffins

    Ham and Cheese Egg Muffins

    Simple ham and cheese egg muffins are an easy and healthy breakfast and brunch recipe, perfect for busy mornings or make ahead freezer meals and snacks.

    There are times when we’ll make breakfast ahead of time, like when we’re headed out on a dispersed camping trip or for mornings we know we may not have enough time to make a good breakfast. We love making Instant Pot hard boiled eggs, as well as bacon, egg, and cheese breakfast muffins for just such occasions.

    bite out of ham and cheese egg muffins on white plate

    Ham and cheese egg cups are also the perfect take along meal or snack. They keep well in the fridge, freezer, and cooler, and they’re full of delicious flavor.

    Eat them with a fork, or eat them with your fingers, making them the perfect breakfast on the go. They’re a quick, healthy, low carb breakfast, giving you a boost of protein to give you a good start to your day.

    ham and cheese egg cups on white plate with blue cloth

    Rather have sausage? No problem! Make low carb sausage egg muffins instead.

    WHERE CAN I FIND THE HAM AND CHEESE EGG MUFFIN RECIPE?

    If you’d rather skip all of my cooking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to the delicious recipe for ham and cheese egg muffins – just scroll down to the bottom, where you’ll find a printable recipe card.

    CAN YOU MAKE AHEAD AND FREEZE BREAKFAST MUFFINS WITH EGGS?

    Yes, you can. In fact, you can make enough for a whole week in just a short amount of time.

    • Make a batch or two of breakfast egg muffins and allow them to cool.
    • Then place them all in a freezer bag or airtight container and freeze.
    • When morning comes, simply warm them up in the microwave or the oven, whichever your preference.

    Enjoy easy breakfasts every single morning of your week. Or feed a holiday crowd with egg muffin cups you’ve already made before the big day.

    ham and eggs breakfast muffins on white plate

    TIPS FOR HOW TO BAKE MUFFIN TIN EGGS

    Baking ham and eggs in a muffin tin is actually really easy, even when you have multiple ingredients you’re trying to fit in each small muffin cup.

    Make sure all of your ingredients are ready first… Ham is cooked and chopped (no need to cook deli ham), green onions are chopped, cheese is shredded, and eggs are whipped up with either heavy whipping cream or milk.

    beating eggs and heavy whipping cream for breakfast muffins recipe

    Spray the muffin pan with cooking spray before adding any ingredients to it. Then start by adding your meat.

    ham in muffin cups for ham egg cups

    Add the cheese.

    adding cheese with ham to muffin cups for breakfast egg muffins

    Then sprinkle in the green onions.

    adding green onions with ham and cheese for egg muffin recipe

    Pour the egg mixture into the muffin tin, filling each cup about 3/4 of the way full; this will leave a little room for expansion in baking.

    raw eggs, ham and cheese, and green onions in muffin pan ready to bake into egg muffins

    Finally, bake the ham and cheese egg muffin cups, following the recipe instructions.

    Ham and egg cups are another one of my favorite ham recipes to use up leftover ham or pineapple ham from the holidays or family dinners.

    HOW TO TELL WHEN EGG MUFFINS ARE DONE

    You’ll be able to tell when your egg muffins are done by both sight and touch. They’ll be fluffy and not jiggly in the middle.

    baked egg cups in a muffin pan

    Of course, if you really want to make sure the eggs are cooked through, you can always use a cooking thermometer to check the temperature. According to the Egg Safety Center, any type of quiche or egg casserole should reach a temperature of 160°F.

    WAYS YOU CAN CHANGE UP BAKED EGG MUFFINS

    • Add minced onions (yellow onions or sweet onions).
    • Add chopped up spinach to the egg mixture.
    • Use smoked cheese, Queso Fresco, or Cotija cheese in place of cheddar, colby jack, or pepper jack.
    • Add a different type of meat, like sausage or bacon.
    • Or go meatless.

    LOOKING FOR MORE EASY BREAKFAST IDEAS?

    One of my favorite breakfast sandwiches is the Egg McMuffin, so it stands to reason I’d create McDonald’s Egg McMuffin and sausage egg McMuffin copycat recipes. And eggs in a basket has been one of my favorite breakfast treats since I was a little girl.

    Moscato Mom has a delicious finger food breakfast idea for Ham, Cheese, and Bell Pepper Mini Quiche. Midlife Boulevard has a list of 10 easy and delicious keto breakfast recipes.

    ham and cheese egg muffin cups on a white plate

    KITCHEN TOOLS YOU’LL NEED TO MAKE HAM AND CHEESE EGG MUFFIN CUPS:

    Ninja Food Chopper Express or Cutting Board and Chef’s Knife

    Cheese Grater

    Liquid Measuring Cup

    Mixing Bowl and Whisk

    Muffin Tins

    Cooking Thermometer (optional)

    HAM AND CHEESE EGG MUFFINS RECIPE

    If you love this easy breakfast recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

    ham and cheese egg muffins recipe

    CONNECT WITH ADVENTURES OF MEL!

    Be sure to follow me on social, so you never miss a post!

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    Ham and Cheese Egg Muffins

    Simple ham and cheese egg muffins are an easy and healthy breakfast and brunch recipe, perfect for busy mornings or make ahead freezer meals and snacks.

    • Muffin Tin
    • 4 ounces ham (chopped)
    • 1 cup cheddar cheese (shredded)
    • 3 green onions (chopped)
    • 10 large eggs
    • 1/4 cup heavy whipping cream
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground black pepper

    1. Pre-heat the oven to 375° F and grease a muffin tin.

    2. Place a little bit of chopped ham in the bottom of each muffin cup.

    3. Next sprinkle a little cheese on top of the ham in each muffin cup.

    4. Then sprinkle green onions into each muffin cup.

    5. In a large mixing bowl, whisk together the eggs, heavy whipping cream, salt, and pepper.

    6. Pour the egg mixture into the muffin tin, filling each cup about 3/4 of the way full; this will leave a little room for expansion in baking.

    7. Bake the muffins at 375° F for 20 to 25 minutes, or until the egg muffins are fluffy, not jiggly, and have reached 160° F with a meat thermometer.

    8. Allow the muffins to cool for 2 to 3 minutes in the pan; then run a table knife around the edges of the muffin cups, and pop the muffins out onto a wire rack to cool. 

    9. Serve immediately with your favorite toppings and sides!

    *You can use any kind of cheese you like, including cheddar, American, pepper Jack, smoked cheese, Queso Fresco, Cotija cheese, etc.

    *You can serve them immediately, or you can refrigerate or freeze them. Then pop them in the microwave in the morning, and enjoy a warm breakfast with hardly any effort! They’re perfect for a quick, on the go, healthy breakfast!

    Breakfast & Brunch, Main Course
    American
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    low carb breakfast recipe, ham and cheese egg cups
    easy breakfast recipe, ham and cheese egg muffins
  • Two Ways to Make Easy Bisquick Campfire Drop Biscuits

    Two Ways to Make Easy Bisquick Campfire Drop Biscuits

    How to make quick and easy campfire drop biscuits, using a Dutch oven or pie iron, on the grill or over a campfire. Simple Bisquick recipe for deliciously fluffy biscuits.

    Drop biscuits are one of my favorite camping recipes because they complement a dinner of beef stew or a breakfast of eggs and bacon really well. They’re an easy camping food you can make ahead or cook over the campfire.

    fluffy campfire drop biscuits in a tin foil pie plate

    And in this case, I’m going to show you how to make easy biscuits, without any rolling out and hardly any mixing, for your next camping meal.

    You’ll only need 2 ingredients for these easy drop biscuits. And you’ll only need a couple of supplies you probably already have in your camping stash to make this easy biscuit recipe.

    You may also enjoy easy Bisquick cinnamon biscuits and Bisquick drop scones.

    [mv_video doNotAutoplayNorOptimizePlacement=”false” doNotOptimizePlacement=”false” jsonLd=”true” key=”nxtk0hafj3q62bcayo4l” sticky=”false” thumbnail=”https://mediavine-res.cloudinary.com/v1599598692/auhy9rjk6zeov5y9tz2n.jpg” title=”2 Ways to Make Easy Campfire Biscuits with Bisquick” volume=”70″]

    I JUST WANT THE RECIPE! TAKE ME TO THE RECIPE FOR DROP BISCUITS!

    If you’d rather skip all of my baking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to the delicious campfire drop biscuits recipe – just scroll down to the bottom, where you’ll find a printable recipe card with a longer how to video.

    grilling Dutch oven drop biscuits on a camping grill with a foil pie plate and foil sling

    INGREDIENTS YOU’LL NEED FOR EASY DROP BISCUITS:

    You’ll need a couple of ingredients for making biscuits the easy way…

    WHY USE BISCUIT MIX?

    You can use any kind of biscuit mix you want… I’ve used both Bisquick and Pioneer Mix.

    The reason I use biscuit mix is because it’s easy, it’s quick, and it’s simple. When you’re packing up everything your family needs for a week of campfire cooking, it’s much easier to pack a box of biscuit mix than to pack every individual ingredient you need to make homemade biscuits.

    easy drop biscuits in a tin foil pie plate for camping

    I usually buy a box or even a couple envelopes of biscuit mix just to make life easier while camping. We’ve also enjoyed making other Bisquick recipes like campfire cinnamon rolls.

    TIPS FOR HOW TO MAKE CAMPFIRE DROP BISCUITS

    Start by mixing the biscuit mix together with the milk in a mixing bowl.

    mixing dough for drop biscuits in blue mixing bowl

    You can knead the biscuit dough in the bowl just a bit; then drop each biscuit into place on a well greased tin foil pie plate or into a pie iron (see instructions below).

    uncooked drop biscuits in a tin foil pie plate for campfire cooking

    If you’re mixing them ahead of time and waiting until later to cook them, you can cover them with plastic wrap, and then place the whole pie plate down in a plastic gallon bag, seal it, and place it in your cooler.

    TIPS FOR HOW TO BAKE DROP BISCUITS OUTDOORS

    You’ll need one of two things… A Dutch oven (preferably with a tripod if you’re cooking them over the campfire) and/or a pie iron.

    cooking drop biscuits in a pie iron on the grill or over a campfire, pie iron recipe

    Pie irons are fun because then everyone can cook their own, and kids love being able to make their own.

    DUTCH OVEN BISCUITS:

    For drop biscuits, you can make a sling with aluminum foil.

    Place your uncovered foil pie plate down into the Dutch oven using your sling. We like to put a few jar rings in the bottom of our Dutch oven, so our pie plate isn’t sitting directly on the bottom of the Dutch oven.

    placing drop biscuits down into Dutch oven with tin foil sling for baking over a campfire

    If you’re using a grill, place the Dutch oven on the grill above the coals.

    If you’re baking them over a campfire, I suggest using a tripod, so that your Dutch oven can sit up off the fire, and the bottoms of your biscuits won’t burn.

    grilling Dutch oven drop biscuits while camping

    Let the biscuits cook over the campfire or on the grill for probably 15 to 20 minutes. Just check them frequently to make sure they don’t burn.

    PIE IRON BISCUITS:

    For a pie iron recipe, spray the inside of your pie iron with cooking spray.

    Place 2 or more drop biscuits inside, close it up, and hold it over the grill or fire.

    pie iron recipe for drop biscuits and cooking drop biscuits in a pie iron for campfire food

    Cook the biscuits for around 15 to 20 minutes. Just check them frequently to make sure they don’t burn.

    Either way you bake your quick biscuits, when they’re done, you’re ready to serve them with your meal. You might even enjoy a spoonful of apple butter, apple jelly, blackberry jam, or strawberry jam with your yummy drop biscuits.

    Learn how to make coffee over a fire, and you can even dip your biscuits in your coffee. Yum!

    fluffy Bisquick drop biscuits cooked on a grill or over a campfire

    MORE EASY CAMPING RECIPES YOU MAY ENJOY:

    foil pie plate of easy drop biscuits camping food

    KITCHEN AND CAMPING TOOLS YOU MAY NEED TO MAKE EASY DROP BISCUITS:

    Mixing Bowl – You’ll need a bowl to mix up your biscuits.

    Foil Pie Plate – This makes it easy to store your biscuits in the cooler until you’re ready to cook them.

    Dutch Oven – If you want to make a whole pan of drop biscuits, you can cook them in a Dutch oven, either over the campfire on a tripod, or on the grill.

    Pie Iron – If everyone would rather cook their own biscuits, this is the perfect way. It’s so fun!

    CAMPFIRE DROP BISCUITS RECIPE

    If you love this drop biscuits recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

    two ways to make easy Bisquick campfire drop biscuits recipe

    CONNECT WITH ADVENTURES OF MEL!

    Be sure to follow me on social, so you never miss a post!

    Facebook | Pinterest | YouTube | Instagram | Twitter

    Sign up to receive my newsletter, filled with delicious recipes and outdoor travel adventures, in your inbox:

    FREE EMAIL SUBSCRIPTION

    Easy Campfire Drop Biscuits

    How to make quick and easy drop biscuits, using a Dutch oven or pie iron, on the grill or over a campfire. Simple Bisquick recipe for deliciously fluffy biscuits.

    • 3 cups biscuit mix
    • 1 cup whole milk
    1. Mix the biscuit mix* together with the milk in a mixing bowl.
    2. You can knead the biscuit dough in the bowl just a bit; then drop each biscuit into place on a well greased tin foil pie plate.
    3. If you’re mixing the biscuits ahead of time and waiting until later to cook them, you can cover them with plastic wrap, and then place the whole pie plate down in a plastic gallon bag, seal it, and place it in your cooler.

    Dutch Oven Recipe Instructions:

    1. When you’re ready to bake the biscuits, you can make a sling with aluminum foil.
    2. Place your uncovered foil pie plate down into the Dutch oven using your sling.**
    3. If you’re using a grill, place the Dutch oven on the grill above the coals.
    4. If you’re baking them over a campfire, I suggest using a tripod, so that your Dutch oven can sit up off the fire, and the bottoms of your biscuits won’t burn.
    5. Let the biscuits cook over the campfire or on the grill for probably 15 to 20 minutes. Just check them frequently to make sure they don’t burn.

    Pie Iron Recipe Instructions:

    1. For a pie iron recipe, spray the inside of your pie iron with cooking spray.
    2. Place 2 or more drop biscuits inside, close it up, and hold it over the grill or fire.
    3. Cook the biscuits for around 15 to 20 minutes. Just check them frequently to make sure they don’t burn.

    *You can use any kind of biscuit mix you want, whether it’s Bisquick, Pioneer, or another brand of biscuit mix.

    **We like to put a few jar rings in the bottom of our Dutch oven, so our pie plate isn’t sitting directly on the bottom of the Dutch oven.

    If you can’t use a campfire or grill, because there have been many times we were in that exact situation, you can cook them in a Dutch oven on your camp stove.

    Either way you bake your quick and easy drop biscuits, when they’re done, you’re ready to serve them with your meal. You might even enjoy a spoonful of apple butter, apple jelly, blackberry jam, or strawberry jam with your yummy drop biscuits.

    Camping Recipes
    American
    Bisquick recipes, campfire cooking, camping food, camping food ideas, camping recipes, drop biscuits, dutch oven camping recipes, pie iron
    easy campfire drop biscuits Bisquick recipe