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…

  • Deliciously Moist Pumpkin Bread Recipe

    Deliciously Moist Pumpkin Bread Recipe

    Bake up a taste of fall with this deliciously moist pumpkin bread recipe. Simple, easy, and quick, you can even add walnuts, pecans, or chocolate chips. Thank you to WonderMix for sponsoring this recipe!

    There’s nothing quite like a pumpkin bread recipe to bring the taste of fall right into your very own kitchen. Filled with pumpkin and the flavors of pumpkin spice, this is one quick bread I look forward to every year.

    sliced loaf of homemade pumpkin bread on a wooden cutting board with a decorative pumpkin

    Pumpkin bread is a lot like banana bread. It has many of the same ingredients; only it has pumpkin instead of banana.

    While I haven’t tried it myself, I would think that you could also make muffins with this recipe, if you don’t want to actually make a bread loaf. The muffins will be sweet, moist, and everything you love about a fall morning.

    A couple weeks ago, I shared a buttermilk cornbread recipe we’d made, using milled corn from our WonderMill grain mill.

    baked pumpkin bread loaf in bread loaf pan

    Now with the help of my WonderMix, pumpkin bread is quite easy to make. You really just have to mix a few ingredients, pour the dough into a greased loaf pan, and bake it.

    Homemade pumpkin bread is the best! It’s right up there with pumpkin spice muffins and gingerbread loaf!

    I JUST WANT THE RECIPE! TAKE ME TO THE RECIPE FOR PUMPKIN BREAD!

    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 deliciously easy pumpkin bread recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

    TELL ME MORE ABOUT WONDERMIX!

    WonderMix is “the kitchen mixer that’s built for life.” I love using my WonderMix when I’m baking.

    The WonderMix Revolution Mixer is an all-in-one kitchen mixer with optional attachments like cookie whips, a blender, and a food processor.

    WonderMix kitchen mixer with accessories, perfect for mixing up a pumpkin bread recipe

    Features of the WonderMix include the following:

    • 900-watt motor
    • Direct drive high torque transmission
    • 3 speeds and pulse function
    • Large 5.5-qt. bowl with handle that’s dishwasher safe
    • Dough hook
    • BPA free
    • Cord storage
    • and so much more… You can read more about the features on the WonderMix site.

    WHAT ATTACHMENTS CAN I GET FOR THE WONDERMIX?

    There are several attachments you can get to complement your WonderMix, including the blender, cookie whips, a slicer/shredder, meat grinder, grain flaker, and grain mill.

    HOW DOES THE WONDERMIX REALLY WORK?

    I love how easy the WonderMix is to use and how easy it is to clean up.

    The large capacity bowl is very important when mixing larger quantities of foods, and I love that it actually has a handle. I don’t have to wrestle with the bowl to remove the ingredients.

    handle on WonderMix kitchen mixer bowl with pumpkin bread recipe dough inside bowl

    I also like that the bowl is deep and ingredients don’t splatter out near as easily, if ever, while mixing. It also has a lid that prevents splatters and flour dust.

    The beaters really do mix the ingredients in the bowl; they don’t leave chunks of unmixed ingredients in the bottom. And while I do have to occasionally scrape the sides, this mixer does a really good job overall of mixing up my recipes.

    The speed did throw me for a loop at first because it doesn’t get louder the faster it goes. I wasn’t quite used to that.

    WonderMix kitchen mixer, perfect for fall pumpkin bread recipe

    It’s easy to scrape contents out of the bowl when I’m done mixing, even with the center console for the drive shaft there. And did I mention it’s easy to clean up, even after making a batch of homemade pumpkin bread?

    WHERE CAN I BUY PUMPKINS FOR PUMPKIN RECIPES?

    You can either use fresh pumpkin for this recipe or canned pumpkin.

    Fresh pumpkins are easy to find this time of year; you can buy pumpkins at any grocery store, pumpkin patch, or orchard. You can find canned pumpkin in the baking aisle of your nearest grocery store too.

    HOW DO I MAKE PUMPKIN PUREE?

    Homemade pumpkin purée is really easy to make. In fact, I have a recipe you can follow for homemade pumpkin purée.

    The recipe involves roasting the pumpkins and blending the pumpkin flesh into a smooth purée, meaning you can use the blender on your WonderMix to make the purée.

    homemade pumpkin bread recipe dough in WonderMix mixer bowl

    IS CANNED PUMPKIN THE SAME AS PUMPKIN PUREE?

    I got this question the other day from a reader… I can see how it might be a bit confusing because they can look quite different from each other.

    Canned pumpkin is, however, pumpkin purée. The only difference I see when using either/both is that homemade pumpkin purée can have a bit more water and be a little more juicy than store bought canned pumpkin.

    You can use either kind of pumpkin for this pumpkin bread recipe.

    TIPS FOR HOW TO MAKE PUMPKIN BREAD

    You’ll need a bread loaf pan to bake easy pumpkin bread. You’ll need to grease the pan well, either with cooking spray or with shortening/butter.

    mixing butter and sugar for pumpkin bread recipe in WonderMix kitchen mixer
    • Pre-heat the oven to 350°.
    • Mix together the softened butter and sugar; then mix in the eggs, vanilla extract, and pumpkin.
    mixing eggs into pumpkin bread recipe dough with WonderMix kitchen mixer
    • Sift together the dry ingredients, including the flour, salt, baking soda, baking powder, pumpkin pie spice, and ground cloves.
    • Mix the dry ingredients into the wet ingredients.
    sifting dry ingredients for pumpkin bread recipe
    • Then add the chopped walnuts and mix again.
    • You can add a cup or so of chocolate chips, as well, if you’d like to make chocolate chip pumpkin bread.
    • Pour the dough into a well greased loaf pan, and bake at 350° for about an hour, or until a toothpick (or cake tester) inserted in the center comes out clean.
    dough for pumpkin bread recipe in bread loaf pan
    • Remove your loaf of deliciously moist pumpkin bread from the oven, and let it cool in the pan for about 10 minutes.
    • Then run a butter knife around the edge of your loaf, and slip the loaf out of the pan onto a wire rack to cool.
    best pumpkin bread recipe, sliced on cutting board

    We love to slice our bread while it’s still slightly warm (but not too hot) and slather it with butter. It’s so good!

    slice of pumpkin bread with butter on white plate

    WHAT IF I DON’T HAVE PUMPKIN PIE SPICE?

    That’s ok! What is in pumpkin pie spice is a mixture of spices, including ground cinnamon, nutmeg, and ginger; it may also include cloves and allspice.

    You can use these spices, individually, if you have them. You’ll just need to use a smaller amount of each spice you choose to use, so they can work together to create the amount of pumpkin pie spice you would need, in this case, a teaspoon.

    I would definitely try to use cinnamon, nutmeg, ginger, and even allspice if possible.

    sliced pumpkin bread on cutting board with decorative pumpkin

    MORE PUMPKIN RECIPES YOU MAY ENJOY:

    slice of moist pumpkin spice bread with butter on white plate

    KITCHEN TOOLS YOU’LL NEED TO MAKE PUMPKIN BREAD:

    WonderMix Kitchen Mixer

    Spatula – for pouring the dough into the loaf pan.

    Sifter

    Loaf Pan

    Cake Tester – While you can also use a toothpick, I kinda love my li’l cake tester.

    Wire Rack

    PUMPKIN BREAD RECIPE

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

    moist pumpkin bread recipe

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    Moist Pumpkin Bread Recipe

    Bake up a taste of fall with this deliciously moist pumpkin bread recipe. Simple, easy, and quick, you can even add walnuts, pecans, or chocolate chips.

    • 1/2 cup unsalted butter
    • 1 cup cane sugar
    • 3 large eggs
    • 1 teaspoon vanilla extract
    • 1 cup pumpkin purée
    • 2 cups all-purpose flour
    • 1/2 teaspoons salt
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon baking powder
    • 1/2 teaspoon pumpkin pie spice
    • 1/2 teaspoon ground cloves
    • 3/4 cup chopped walnuts

    1. Pre-heat the oven to 350°, and grease a loaf pan well.

    2. Mix together the softened butter and sugar; then mix in the eggs, vanilla extract, and pumpkin.
    3. Sift together the dry ingredients, including the flour, salt, baking soda, baking powder, pumpkin pie spice, and ground cloves.
    4. Mix the dry ingredients into the wet ingredients.

    5. Then add the chopped walnuts and mix again.

    6. Pour the dough into a well greased loaf pan, and bake at 350° for about an hour, or until a toothpick (or cake tester) inserted in the center comes out clean.
    7. Remove your loaf of deliciously moist pumpkin bread from the oven, and let it cool in the pan for about 10 minutes. 
    8. Then run a butter knife around the edge of your loaf, and slip the loaf out of the pan onto a wire rack to cool.
    9. Serve with butter, jelly, or whatever your heart desires!

    *You can make this recipe into a pumpkin bread loaf, or you can use a muffin tin and make pumpkin muffins instead. You can add a cup or so of chocolate chips, as well, if you’d like to make chocolate chip pumpkin bread.

    Breads & Muffins
    American
    moist pumpkin bread, moist pumpkin bread recipe, pumpkin bread, pumpkin bread recipe, pumpkin recipes
    pumpkin bread recipe
  • Low Carb Sausage Egg Muffins

    Low Carb Sausage Egg Muffins

    Low carb sausage egg muffins you can make ahead for an easy, healthy breakfast both for you and your kids. Freezable, simple ingredients, quick and delicious recipe!

    We pretty much eat the same thing for breakfast every single morning, but sometimes we just need to switch it up. These sausage egg muffins, filled with sausage, bell pepper, cheddar, pepper jack, and basil, are an easy way to do that.

    sausage egg muffins recipe

    Like bacon, egg, and cheese breakfast muffins, this egg muffin recipe is bursting with incredible flavor. It also makes a very fluffy egg muffin cup.

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

    sausage egg muffins on a white plate

    If you love these egg cups, you’ll also love these ham and cheese egg muffins.

    I JUST WANT THE RECIPE! TAKE ME TO THE RECIPE FOR LOW CARB SAUSAGE EGG MUFFINS!

    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 low carb sausage egg muffins recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

    sausage egg muffins in a cast iron muffin tin

    CAN YOU MAKE AHEAD AND FREEZE BREAKFAST MUFFINS WITH EGGS?

    Yes, you can. In fact, you can make enough for a couple weeks in a very short amount of time.

    • Make a batch or two of sausage and egg muffins and allow them to cool.
    • Then place them all in a freezer bag or freezer tight container and freeze for easy breakfasts all week.
    • When morning comes, simply warm them up in the microwave or the oven, whichever your preference.
    sausage egg muffins popped out of muffin tin, ready to eat for an easy breakfast

    TIPS FOR HOW TO BAKE EGGS IN A MUFFIN TIN

    Baking 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… Sausage (or bacon or ham) is cooked, peppers and onions are sautéed, cheese is shredded, veggies are washed and ready, and eggs are whipped up with either heavy whipping cream or milk.
    cooking sausage and peppers in a cast iron skillet
    • Spray the muffin pan with cooking spray before adding any ingredients to it.
    • Start by adding solid ingredients, like your meat, vegetables, cheese, etc.
    layering sausage and cheese for sausage egg muffins in cast iron muffin pan
    • Then 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.
    fill egg cups with egg mixture for easy sausage egg muffins
    • Then bake the sausage egg muffins, following your recipe instructions.
    cooked sausage egg muffins in cast iron muffin pan

    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.

    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.

    low carb sausage egg muffins in a muffin pan

    IF YOU LOVE THIS SAUSAGE EGG MUFFINS RECIPE, TRY SOME OF OUR OTHER BREAKFAST FAVORITES:

    WAYS YOU CAN CHANGE UP BAKED EGG MUFFINS

    • Add minced onions.
    • Or if you like them better, add chopped green onions.
    • Add chopped up spinach to the egg mixture.
    • Use smoked cheese or Queso Fresco in place of cheddar, colby jack, or pepper jack.
    • Add a different type of meat, like ham or bacon.
    • Or go meatless.
    low carb sausage egg muffins from scratch with basil on top

    KITCHEN TOOLS YOU’LL NEED TO MAKE EGG MUFFINS WITH SAUSAGE:

    Frying Pan and Spatula

    Cutting Board and Sharp Knife

    Cheese Grater

    Liquid Measuring Cup

    Mixing Bowl and Whisk

    Muffin Tins

    Cooking Thermometer (optional)

    LOW CARB SAUSAGE EGG MUFFINS RECIPE

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

    low carb sausage egg muffins recipe from scratch

    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:

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    Sausage Egg Muffins

    Low carb sausage egg muffins you can make ahead for an easy, healthy breakfast both for you and your kids. Freezable, simple, and delicious!

    • Muffin Tin
    • 1 tablespoon salted butter
    • 1 medium bell pepper (minced)
    • 1 pound breakfast sausage
    • 1 tablespoon fresh basil (chopped)
    • 10 large eggs
    • 1/4 cup heavy whipping cream
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 1/2 cup cheddar cheese (shredded)
    • 1/2 cup pepper Jack cheese (shredded)

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

    2. Add the butter to a large skillet over medium heat.

    3. Sauté the minced bell pepper in the melted butter for 3 to 5 minutes, or until the peppers begin to soften.

    4. Add the sausage to the skillet, combining it with the peppers.

    5. Stir in the chopped basil leaves, and cook the sausage thoroughly.
    6. Remove the sausage and pepper mixture from the heat, and drain well.

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

    8. Put 1 to 2 tablespoons of sausage in the bottom of each muffin cup.

    9. Sprinkle on a layer of cheddar and pepper Jack.

    10. Pour the whipped egg mixture over the sausage and cheese, filling each muffin cup about 3/4 of the way full.

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

    12. 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. 

    13. Serve immediately with your favorite toppings and sides!

    *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
    easy breakfast, low carb breakfast, sausage egg muffins
  • Campfire Cinnamon Rolls (in a Dutch Oven or Pie Iron)

    Campfire Cinnamon Rolls (in a Dutch Oven or Pie Iron)

    Here are two ways to make campfire cinnamon rolls, in a Dutch oven or pie iron, over the campfire or on the grill. This ooey gooey, delicious camping recipe makes an easy breakfast you can make ahead and cook outdoors! It’s perfect for the whole family; kids can help too!

    People ask what we eat when we’re camping, and we pretty much eat anything we’d eat at home; in fact, here are some of our most popular camping recipes. We even make cherry cobbler over the campfire! Of course, we try to keep meals simple and easy; and these camping cinnamon rolls are no exception.

    campfire cinnamon rolls in foil pie plate on wood counter

    If you’re like me and love a good visual, you’ll find a video further below that’ll walk you thru the steps for how to make this easy campfire cinnamon rolls recipe on your next camping trip.

    Why You’ll Love These Camping Breakfast Desserts

    • You can mix up a batch of campfire cinnamon rolls (and the icing for them) ahead of time and take it all with you in the cooler. I’ll have some easy storage tips for you below.
    • Like my homemade biscuit cinnamon rolls and Bisquick sweet muffins, these gooey cinnamon buns taste just as good as cinnamon rolls.
    • Just like drop biscuits, you can cook camp cinnamon rolls over a grill or a campfire in the fire pit.
    • Make Dutch oven cinnamon rolls or pie iron cinnamon rolls, or both; the choice is up to you!
    • While we’ve taken canned cinnamon rolls camping with us, I’m just not a huge fan of store-bought cinnamon rolls. This is such an easy recipe; and even though this is a biscuit mix or Bisquick recipe, they taste so good, and our boys absolutely love it when we make fun camping desserts (like these toasted skillet s’mores). Your kids will love them too.

    Related Recipes: Bisquick cinnamon biscuits and cinnamon Bisquick scones.

    frosted camping cinnamon rolls in a foil pie plate on a wooden surface with a blue cloth

    Ingredients and Substitutions Notes:

    Gather a few simple ingredients to make this cinnamon roll recipe…

    • Biscuit Mix – You can use whatever brand biscuit mix you like; I prefer to use a buttermilk baking mix for this recipe, mainly because of the purpose the buttermilk serves in helping with leavening, or the rise of the biscuits.
    • Whole Milk – You can also use 2% or skim milk, if you don’t have whole milk.
    • Salted Butter – This will need to be melted. Be sure to use salted, as this adds to the flavor.
    • Cane Sugar – You can also use granulated sugar.
    • Ground Cinnamon
    • Vanilla Extract
    • Almond Extract – This just adds a little flavor kick to the powdered sugar icing that goes on top of the rolls.
    • Powdered Sugar or Confectioners Sugar

    How to Make Campfire Cinnamon Rolls

    I recommend mixing these up at home and then packing them in a cooler for cooking later over the campfire (or grill). 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.

    Dutch oven cinnamon rolls made with Pioneer mix, baked in foil pan and drizzled with powdered sugar icing

    How to Mix and Roll the Dough

    1. In a large mixing bowl, mix the biscuit mix and milk together until you have a nice sticky dough.
    2. In a separate smaller bowl, mix together the cinnamon and sugar.
    3. Spread a little flour out on a clean surface, and knead your dough just enough so it’s not sticky anymore.
    4. On the lightly floured surface, roll out the dough to about 1/4 inch thickness.
    5. Brush on the melted butter; then sprinkle it with the cinnamon sugar mixture.
    6. Roll the dough tightly into a log. Then cut it into 1-inch slices.
    7. Place each slice upright in a foil pie plate, in a single layer. Once the pie plate is full, just cover with plastic wrap, and then place the whole pie plate down in a plastic gallon bag, seal it, and place it in your cooler.

    Now if you want frosted cinnamon rolls, you gotta mix up the icing quick.

    How to Make Powdered Sugar Icing for Camp Cinnamon Rolls

    You can use this easy sugar cookie icing, but you may want to cut it down because you won’t need that much.

    1. In a mixing bowl, mix together the softened butter, vanilla extract, and almond extract.
    2. Add the milk to the mixture.
    3. Slowly add the powdered sugar to the mixture, mixing it in as you go.
    4. Once everything is mixed together, the icing should be smooth and creamy, free of any lumps.

    Once the icing is made, store it in a simple squeeze bottle with a lid and tip cover, and put it in the cooler. This makes it easy to both store in your cooler and then squeeze right on your cinnamon rolls after they’ve cooked. No mess, no fuss; it’s so simple and easy!

    icing for campfire cinnamon rolls in easy squeeze bottle

    2 Ways to Bake Cinnamon Rolls Outdoors

    You’ll need one of two things… A Dutch oven and/or a pie iron. Pie irons are fun because then everyone can cook their own, and kids love being able to make their own.

    1. Dutch Oven Cinnamon Rolls

    1. For Dutch oven cinnamon rolls, make a sling with aluminum foil.
    2. Place your uncovered foil pie plate down into the Dutch oven using the sling. We like to put a few canning jar rings in the bottom of our Dutch oven, so the pie plate isn’t sitting directly on the bottom of the Dutch oven; this helps prevent the bottoms of the cinnamon rolls from burning.
    aluminum foil sling to lower camp cinnamon rolls into Dutch oven for cooking
    1. Place the Dutch oven over the hot coals of a campfire; or place campfire-approved cooking grate above the hot coals in a grill, and place the Dutch oven on the grate. Then let the rolls cook for probably 10 minutes or a little more, ’til they’re golden brown and done. If you want to cook directly over the campfire, you can use a tripod, so your Dutch oven can sit up off the large flames, and the bottoms of your cinnamon rolls won’t burn. However you cook them, just check them frequently to make sure they don’t burn.
    biscuit mix Dutch oven campfire cinnamon rolls in foil pan, cooking in cast iron Dutch oven on the grill

    2. Pie Iron Cinnamon Rolls

    1. Spray the inside of a pie iron with cooking spray.
    2. Place 2 or more cinnamon rolls inside, close it up, and hold it over the grill or fire, rotating every 30-60 seconds.
    grilling pie iron cinnamon rolls in a pie iron on the grill
    1. Cook the cinnamon rolls for around 10 minutes, or ’til they’re golden brown and done. Just check them frequently to make sure they don’t burn.
    pie iron cinnamon rolls ready for icing, on wood cutting board with blue linen cloth

    Now Drizzle the Icing

    1. When your campfire cinnamon rolls are done, just squeeze on the icing, and they’re ready to eat! Yum!
    frosted pie iron cinnamon rolls in a pie iron, hot off the grill

    Camping cinnamon rolls are easy and fun to make for the whole family! I love that I can make them ahead in just a few minutes and pack them in the cooler for a fun surprise treat at breakfast.

    Expert Tips and Recipe FAQ’s

    What’s the difference between cinnamon rolls and cinnamon buns?

    There are a few differences between the two. Cinnamon buns usually have both brown sugar and nuts added; the brown sugar gives them a much sweeter flavor. They also don’t usually have icing; they’re usually sticky and served as is without any icing on top.

    Can you cook these in a skillet, on the stove, or on a roasting stick?

    Sure! As long as you have a lid for the skillet, you can cook campfire cinnamon rolls over the coals for the same amount of time. You can also cook cinnamon rolls on the stove in a skillet or on a griddle; just be sure to flip the cinnamon rolls, so each part of the roll cooks through and is golden brown when done. As for roasting on a stick, you can also keep the rolls whole or untwist the rolls and place the rolls or dough on long roasting sticks; then hold the rolls or delicious campfire cinnamon roll-ups over the campfire to cook, kinda like you would if you were roasting marshmallows or hot dogs. Just keep in mind they might not be as moist, and you may lose some of that gooey filling.

    What’s the best way to keep from burning the bottom of cinnamon rolls?

    Like I mentioned above, putting canning jar rings in the bottom of the Dutch oven, then setting the foil pan full of cinnamon rolls on those jar rings, helps to prevent burning. You can also place each individual roll in an orange peel, from a hollowed-out orange, in the pan; this not only helps prevent burning, it also gives a slight orange flavor to the rolls, which pairs really well with cinnamon. Then also, keeping the pan off the open flame and to the side over hot coals instead will also help to prevent burnt rolls.

    How should you store leftovers?

    Definitely put any leftovers in an airtight container or sealed bag in the cooler. If you use a foil pan, you can even cover that foil pan, bag it, and put it in the cooler.

    serving campfire cinnamon rolls on wood counter with blue linen cloth

    More Camping Recipes:

    If you love these camp cinnamon rolls, you’ll love our other camping recipes you can enjoy in the great outdoors…

    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!

    Campfire Cinnamon Rolls

    Here are two ways to make campfire cinnamon rolls, in a Dutch oven or pie iron, over the campfire or on the grill. This ooey gooey, delicious camping recipe makes an easy breakfast you can make ahead and cook outdoors! It's perfect for the whole family; kids can help too!

    • Large Mixing Bowl
    • Rolling Pin
    • Pastry Brush
    • Foil Pie Plate
    • Camping Dutch Oven
    • Pie Iron
    • Squeeze Bottle

    Rolls:

    • 3 cups biscuit mix
    • 1 cup whole milk
    • 1 tablespoon salted butter (melted)
    • 2 teaspoons ground cinnamon
    • 1/4 cup cane sugar

    Icing:

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

    Mix and Roll the Dough:

    1. In a large bowl, mix the biscuit mix and milk together until you have a nice sticky dough.

    2. In a separate smaller bowl, mix together the cinnamon and sugar, and set aside.

    3. Spread a little flour or biscuit mix out on a clean surface, and knead your dough just enough so it's not sticky anymore.

    4. Roll out the dough to about 1/4 inch thickness. 

    5. Brush the melted butter onto the dough; then sprinkle it with the cinnamon sugar mixture.

    6. Roll the dough tightly into a log. Then cut it into 1-inch slices.
    7. Place each slice upright in a foil pie plate. 

    8. Once the pie plate is full, cover it with plastic wrap; then place the whole pie plate down in a plastic gallon bag, seal it, and place it in your cooler.

    Make Powdered Sugar Icing:

    1. In a mixing bowl, mix together the softened butter, vanilla extract, and almond extract.

    2. Add the milk to the mixture.

    3. Slowly add the powdered sugar to the mixture, mixing it in as you go.

    4. Once everything is mixed together, the icing should be smooth and creamy, free of any lumps.

    5. Once the icing is made, store it in a simple squeeze bottle with a lid and tip cover, and put it in the cooler.

    How to Bake Dutch Oven Cinnamon Rolls:

    1. For Dutch oven cinnamon rolls, make a sling with aluminum foil.

    2. Place your uncovered foil pie plate down into the Dutch oven using the sling. We like to put a few jar rings in the bottom of our Dutch oven, so the pie plate isn't sitting directly on the bottom of the Dutch oven.

    3. Let the rolls cook over the coals of a campfire, or on the grate above the coals in the grill, for probably 10 minutes or a little more, 'til they're golden brown and done. If you want to cook directly over the campfire, you can use a tripod, so your Dutch oven can sit up off the fire, and the bottoms of your cinnamon rolls won't burn. However you cook them, just check them frequently to make sure they don't burn.

    How to Bake Pie Iron Cinnamon Rolls:

    1. Spray the inside of a pie iron with cooking spray. 

    2. Place 2 or more cinnamon rolls inside, close it up, and hold it over the grill or fire, rotating every 30-60 seconds.

    3. Cook the cinnamon rolls for around 10 minutes, or 'til they're golden brown and done. Just check them frequently to make sure they don't burn.

    4. When your campfire cinnamon rolls are done, just squeeze on the icing, and they're ready to eat! Yum!

    I recommend mixing these up at home and then packing them in the cooler for cooking over the campfire (or grill). 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.

    Definitely put any leftovers in an airtight container or sealed bag in the cooler. If you use a foil pan, you can even cover that foil pan, bag it, and put it in the cooler.

    Breakfast & Brunch, Dessert
    American
    campfire cinnamon rolls, camping cinnamon rolls, Dutch oven cinnamon rolls, pie iron cinnamon rolls
  • Easy Blackberry Jam Recipe without Pectin

    Easy Blackberry Jam Recipe without Pectin

    How to make my grandma’s old-fashioned blackberry jam recipe without pectin. It’s perfect for freezing or canning. Delicious and easy batch with just 3 ingredients, including blackberries and sugar!

    Blackberry jam is one of our favorite homemade jams to make and eat; my boys love jam with breakfast. While my favorite strawberry jam recipe uses pectin, this is a recipe for blackberry jam without pectin.

    close up jar of homemade blackberry jam recipe without pectin, with tiny wooden spoon and fresh blackberries

    Actually, while blackberries can be expensive, I think it actually saves money to make homemade jam versus buying store bought. The healthier store bought jams without high fructose corn syrup are usually very pricey.

    That and you only get 1 jar of jam for that expensive price tag vs. a whole batch of jam out of a relatively small batch of blackberries. When I make this blackberry jam recipe no pectin, I usually get 8 to 10 half pint jars. That’s a lot of blackberry jam for my buck.

    Why You’ll Love This Recipe

    • You can use fresh or frozen blackberries for this recipe. While picking blackberries would be more ideal and probably more affordable (especially if you have your own bushes), frozen berries work just fine.
    • This recipe is actually adapted from my grandma’s recipe for strawberry preserves. I changed the ingredients and the instructions just a bit, but basically, it’s Grandma’s recipe, minus a few steps. And Grandma’s jam was always good.
    • It’s easy to make.
    • It’s a very simple recipe with only 3 ingredients, including blackberries, sugar, and lemon juice. That’s it!
    • You don’t need pectin, which brings me to my next point…
    blackberry freezer jam on toast on white plate

    What Is Pectin and Why Make Blackberry Jam without It?

    Pectin is a natural starch that’s naturally present in fruits and berries, some more so than others. When pectin is heated, it helps to helps to thicken jam and give it that jelly like texture.

    Rather than use store bought pectin, which is heavily processed, this recipe allows you to use that natural pectin by cooking the berries down in a step-by-step process, that together with a resting time, allows the natural pectin already in the berries to thicken the jam.

    Apples are another really great source of pectin, which is one reason I also love to make apple jelly without pectin.

    Ingredients and Substitutions Notes:

    When I found Grandma’s recipe, I was curious about the difference between blackberry jam and blackberry preserves. How Stuff Works explains the difference really well.

    • Fresh Blackberries – While you can use thawed frozen berries, fresh blackberries give the best results with this blackberry jam no pectin. If you don’t have your own blackberry bushes, you can usually find them at local farmers’ markets; or you might even have a local u-pick patch where you can go pick berries. My mom and I used to actually drive dirt roads in our area, scouting out blackberry bushes, when I was a kid; it was a great way to pick a couple buckets of free and otherwise unpicked blackberries for jams and eating.
    • Cane Sugar – You can also use granulated sugar. If you want to make this with an alternative sugar, you can try using things like Splenda, Monk Fruit, or Truvia; however, keep in mind that amounts may vary per the substitution amount and instructions for the particular sweetener you choose.
    • Lemon Juice – This is especially needed if you plan on canning the jam you make. To avoid bacteria, it’s best to use a commercially bottled lemon juice; I prefer to use this lemon juice when I can’t use fresh.
    blackberry jam without pectin in half pint jars

    How to Make Blackberry Jam without Pectin

    Before you get started, you’ll need to prep your jars, as well as the lids and bands. Make sure everything is clean and dry.

    Also, be sure to wash the blackberries beforehand, especially if you’re using fresh berries.

    Crush and Prepare the Blackberries

    You can make the choice of whether to crush the berries with a potato masher, leaving a few chunks in the finished jam; or you can actually purée the blackberries using a blender or food processor.

    While normally I like to leave a few chunks in my jam, this time I decided to purée the berries in my blender for 2-3 minutes.

    blackberry puree in Ninja blender for blackberry jam recipe

    Note: If you’re using frozen berries, you may want to let them thaw for just a bit before you try to purée them.

    How to Cook Blackberry Jam without Pectin

    1. In a larger stock pot, mix together the crushed blackberries, sugar, and lemon juice.
    2. Heat on low to medium heat, and bring the mixture to a boil, stirring constantly so it doesn’t scorch.
    3. Boil the mixture for a good 20 to 24 minutes, stirring constantly with a spatula. The sugar should all dissolve in the boiling process.
    4. Remove the mixture from the heat, and let it set a few minutes.
    5. If you have any foam on top, you’ll want to skim that off; my foam all dissipated in the cooking process, so this step wasn’t needed.

    Now a note: Your jam will seem more like syrup at this point. Please don’t be discouraged, because it’s a bit like magic from here on. 

    Allow the Jam to Rest and Thicken

    1. Pour the mixture into a 9×13 cake pan, and let it stand until it cools, 3+ hours. Grandma suggests 12 hours, but I let mine sit for probably around 6-ish hours, and it was ready.
    recipe for blackberry jam without pectin setting in cake pan
    1. As it cools, it will begin to set and jell. Before you know it, you have the thick consistency of jam; it feels like magic, but it’s actually a combination of the natural pectin in the berries and the cooling process that does the work of thickening or setting the jam.

    How to Properly Store Blackberry Jam

    At this point, you can decide if you want to can it or freeze it. Simply Rebekah has a really good explanation of the difference between cooked jam and freezer jam.

    Sometimes I’ve canned it, because it will keep even longer in the pantry, up to a year. Sometimes I make it into blackberry freezer jam just because it’s easier. It will keep for 3-6 months in the freezer.

    Canning Blackberry Jam

    1. Wash half-pint jars and lids in hot soapy water, rinse, and keep warm. We like to place ours on a baking sheet in a lower temp oven to stay hot.
    2. Using a jar funnel, ladle or pour the jam into the hot jars. Be sure to leave about a 1/2-inch gap at the top of each jar.
    3. Wipe the rim of each jar with a wet towel or rag, place the lid on, and tighten the band.
    4. Then place the hot jars down in a boiling hot water bath canner with 1-2 inches of water over the jars, and process those jars in the hot water bath for about 10 minutes.
    5. Remove the jars from the oven, and allow them to rest for at least 24 hours, but be sure to check every lid to make sure it’s sealed shortly after canning.
    6. Before moving to the pantry, remove the bands and write what it is and the year on the lid, so you know when you made it. There are plenty of options for pretty jar labels for jam, and you can even turn your home canned blackberry jam into holiday gifts or hostess gifts.
    adding blackberry jam to jars with canning funnel

    Freezing Blackberry Jam

    1. Using a jar funnel, ladle or pour the jam into the clean jars. Be sure to leave about a 1/2-inch gap at the top of each jar to allow for expansion in the freezer.
    2. Wipe the top of each jar with a wet towel or rag, place the lid on, and tighten the band.
    3. Before you put your jam in the freezer, be sure to write what it is and the year on the lid, so you know when you made it.
    blackberry jam without pectin in half pint jar with small wooden spoon

    And that’s really all there is to it. This blackberry jam is so simple and easy, and it tastes so good on biscuits, blackberry strawberry muffins, toast, homemade angel food cake, butterhorn dinner rolls, and especially old fashioned homemade ice cream!

    blackberry preserves or blackberry jam on toast for breakfast

    Expert Tips and Recipe FAQ’s

    Do you need to remove the seeds from blackberries for jam?

    If you want a smoother consistency and texture to your jam, then yes, you can remove the seeds using a food mill; or you can strain out the seeds while pouring the cooked jam into the cake pan. However, you don’t need to remove the seeds in order to make this easy blackberry jam. In fact, the seeds actually contain natural pectin.

    Can I use frozen blackberries?

    While fresh are better, yes, you can use frozen blackberries. Just be sure to thaw them ahead of time, so they don’t add unnecessary liquid to the mixture.

    easy recipe for blackberry jam in half pint jelly jars

    More Jam, Jelly, and Sauce Recipes You May Enjoy:

    If you love this no pectin blackberry jam, you’ll love these delicious fruit spreads 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!

    Blackberry Jam Recipe without Pectin

    How to make Grandma's old-fashioned blackberry jam recipe without pectin. Perfect for freezing or canning. Easy batch with just 3 ingredients!

    • Blender
    • Stock Pot
    • 9×13 Cake Pan
    • Half Pint Jelly Jars with Lids and Bands
    • Jar Funnel
    • Hot Water Bath Canner
    • Dissolvable Canning Jar Labels
    • 6 cups crushed blackberries
    • 6 cups cane sugar
    • 2 tablespoons lemon juice
    1. Prep your jars, as well as the lids and bands. Make sure everything is clean and dry.
    2. Wash and rinse your berries, especially if they’re fresh berries. Pat dry.

    3. Purée or crush the berries, using a blender, potato masher, or food processor, for 2 to 3 minutes. 

    4. In a stock pot, mix together the crushed blackberries, sugar, and lemon juice. 

    5. Heat the mixture on low to medium heat, and bring it to a boil, stirring constantly with a spatula, so it doesn’t scorch.
    6. Boil the mixture for a good 20 to 24 minutes, stirring constantly. The sugar should all dissolve in the boiling process. 

    7. Remove the mixture from the heat, and let it set a few minutes. 

    8. If you have any foam on top, you’ll want to skim that off; this may or may not be necessary.

    9. Note: Your jam will seem more like syrup at this point. Please don't be discouraged, because it works a little bit like magic from here on.

    10. Pour the mixture into a 9×13 cake pan, and let it stand until it cools, 3+ hours. As it cools, it will begin to set and jell. Before you know it, you'll have the thick consistency of jam; it feels like magic, but it's actually a combination of the natural pectin in the berries and the cooling process that does the work of thickening or setting the jam.

    Canning Blackberry Jam:

    1. Wash half-pint jars and lids in hot soapy water, rinse, and keep warm. We like to place ours on a baking sheet in a lower temp oven to stay hot.

    2. Using a jar funnel, ladle or pour the jam into the hot jars. Be sure to leave about a 1/2-inch gap at the top of each jar.

    3. Wipe the rim of each jar with a wet towel or rag, place the lid on, and tighten the band.

    4. Then place the hot jars down in a boiling hot water bath canner with 1-2 inches of water over the jars, and process those jars in the hot water bath for about 10 minutes.

    5. Remove the jars from the oven, and allow them to rest for at least 24 hours, but be sure to check every lid to make sure it's sealed shortly after canning.

    6. Before moving to the pantry, remove the bands and write what it is and the year on the lid, so you know when you made it.

    Freezing Blackberry Jam:

    1. Using a jar funnel, ladle or pour the jam into the clean jars. Be sure to leave about a 1/2-inch gap at the top of each jar to allow for expansion in the freezer.

    2. Wipe the top of each jar with a wet towel or rag, place the lid on, and tighten the band.

    3. Before you put your jam in the freezer, be sure to write what it is and the year on the lid, so you know when you made it.

    4. Serve the jam on toast, biscuits, ice cream, etc.

    While fresh are better, you can use frozen blackberries. Just be sure to thaw them ahead of time, so they don’t add unnecessary liquid to the mixture and they’re easier to crush. 

    jams and jellies
    American
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  • Quick and Easy Strawberry Jam Recipe

    Quick and Easy Strawberry Jam Recipe

    How to make freezer jam in minutes with a quick and easy, no-cook strawberry jam recipe that uses simple ingredients. Why buy store bought when you can make your own delicious jam filled with delicious berry chunks?

    Mmmm, one of the main reasons I love spring is because it’s the beginning of a long and hopefully very productive berry season, starting with strawberries. Our favorite strawberry pie and strawberry jam recipe in mind, we go strawberry picking every May, filled with the notion of making plenty of freezer jam to last the whole year long.

    jar of strawberry jam made with fresh strawberries

    Of course, after strawberries come blueberries, then blackberries, then peaches, then apples… And I know peaches and apples aren’t berries; but peach jam is delicious, this blackberry jam recipe without pectin is amazing, apple jelly from juice is so easy to make, and apple butter is another one of our favorites.

    The last few years we’ve used a different brand of pectin than what we used before.

    Ball RealFruit Instant Pectin for fresh homemade strawberry freezer jam

    I really like using Ball RealFruit Instant Pectin because it calls for way less sugar, and I also love that I don’t have to cook a thing.

    Simply mix the ingredients together, and you’ve got a whole batch of jam. Don’t worry, I’ll walk you through the whole thing… It’s quick, painless, and so easy.

    Your reward at the end will be about 8 jelly jars full of the most delicious no cook strawberry freezer jam ever. Let’s make some jam, shall we?

    Tips for how to prep strawberries for this strawberry jam recipe:

    You’ll likely need 3 to 4 quarts of berries for 8 jars of jam. Here’s how to get them ready…

    • First, wash and dry the berries. I like to soak mine in a vinegar water solution for 5 to 10 minutes, then rinse well.
    • Then just pat the berries dry with a towel.
    • Next use a paring knife to stem the berries.
    stemming strawberries with a paring knife for easy strawberry freezer jam
    • Slice the berries in half, lengthwise.
    slicing strawberries in half for easy strawberry freezer jam
    crushing strawberries with a potato masher for a quick and easy strawberry jam recipe

    When you’re done, you’ll be ready to mix up a quick batch of freezer jam.

    Tips for how to make strawberry jam, the quick and easy way:

    According to the Pectin Calculator, this recipe should really only make 6 jars of jam. I consistently get 8 jelly jars and call it a win.

    First of all, prep your jars, as well as the lids and bands. Make sure everything is clean and dry.

    You’ll need to stir together the sugar and pectin in a large mixing bowl.

    Then add the crushed berries to your sugar/pectin mixture; stir together for a good 3 to 4 minutes, just to make sure everything’s dissolved and mixed up well.

    mixing together sugar, pectin, and crushed strawberries for freezer jam

    Using a jar funnel, pour the jam into each prepared jar… You can use a ladle, or I like to use a really small liquid measuring cup to dip and pour. It makes the process so easy and less messy.

    pouring strawberry freezer jam in jelly jars using a jar funnel

    Be sure to leave about a 1/2-inch gap at the top of each jar to allow for expansion in the freezer. Wipe the top of each jar with a wet towel or rag, place the lid on, and tighten the band.

    placing lids and bands on jars of fresh strawberry jam

    Let the jars stand for about 30 minutes, then either refrigerate or freeze. Ball says the jam keeps up to 3 weeks in the refrigerator and up to 1 year in the freezer. 

    how to make strawberry jam in minutes, jars of fresh homemade freezer jam

    Before you put your jam in the freezer, be sure to write what it is and the year on the lid, so you know when you made it.

    And that’s really all there is to it. So simple and easy, and it tastes so good on biscuits, toast, butterhorn rolls, chocolate chip pancakes, strawberry and cream oatmeal, and especially easy homemade vanilla ice cream!

    I even use this strawberry jam at Christmas time for my reindeer thumbprint cookies. It makes the brightest red nose for Rudolph.

    homemade strawberry jam on toast

    More jam and jelly and sauce recipes you may enjoy:

    Apple Jelly without Pectin

    Strawberry Sauce

    Raspberry Sauce

    Instant Pot Apple Butter

    More strawberry treats you may want to make:

    Old-Fashioned Homemade Strawberry Ice Cream

    Strawberry Shortcake with Grandma’s Biscuits

    Pie – Strawberry Cream Pie or Easiest Strawberry Pie Ever

    Strawberry Blackberry Muffins

    no cook strawberry jam recipe that's quick and easy to make, jam in a jar with a small wooden spoon

    Kitchen tools you may need to make strawberry freezer jam:

    Paring Knife – to stem the berries and slice them in half.

    Large Mixing Bowl – You’ll need a large bowl to mix up your jam. Of course, I also love my handled bowl for slicing and crushing the berries.

    Potato Masher or Blender – to crush the berries.

    8-ounce Jelly Jars – You can use smaller jars or even pint jars. I’ve found these jelly jars are just the right size for us with the amount of jam we eat in a 3-week period. If you already have jars, you may need new lids or a pack of lids and bands.

    Jar Funnel – This helps to pour the jam into the jars without making a huge mess.

    Ladle or Liquid Measuring Cup – to pour the jam into the jars.

    Sharpie or Jar Labels – so you can label your jars and know what it is and when you made this batch of freezer jam.

    Quick and Easy Strawberry Jam Recipe

    How to make freezer jam in minutes with a quick and easy, no-cook strawberry jam recipe that uses simple ingredients. Why buy store bought when you can make your own delicious jam filled with delicious berry chunks?

    • 5 cups crushed strawberries
    • 6 tablespoons Ball RealFruit Instant Pectin
    • 2 cups pure cane sugar
    1. Wash the strawberries. 
    2. Pat the berries dry with a towel.
    3. Stem the berries.
    4. Slice the berries in half, lengthwise.
    5. Once your bowl is full, crush the berries with a potato masher; or you can puree them with a blender.
    6. Prep your jars, as well as the lids and bands. Make sure everything is clean and dry.
    7. Stir together the sugar and pectin in a large mixing bowl.
    8. Add the crushed berries to your sugar/pectin mixture; stir together for a good 3 to 4 minutes, just to make sure everything’s dissolved and mixed up well.
    9. Using a jar funnel and either a ladle or small liquid measuring cup, pour the jam into each prepared jar. Be sure to leave about a 1/2-inch gap at the top of each jar to allow expansion in the freezer.
    10. Let the jars stand for about 30 minutes, then either refrigerate or freeze. Ball says the jam keeps up to 3 weeks in the refrigerator and up to 1 year in the freezer.
    Canning & Freezing
    American
    strawberry freezer jam, strawberry jam recipe
    Quick and Easy Strawberry Jam Recipe
    how to make strawberry jam for the freezer
  • Classic Cinnamon French Toast Recipe

    Classic Cinnamon French Toast Recipe

    French Toast – My favorite French toast recipe is so easy and simple to make. It’s a classic cinnamon breakfast treat that’s oh so delicious. How to make the best French toast on the planet!

    French toast on a plate with butter and maple syrup and a mug of milk

    French toast has always been an occasional breakfast treat, more of a weekend treat, for us. Like blueberry pancakes, we usually serve it up with a slab of butter, maple syrup, and a side of bacon.

    Just thinking about this easy French toast recipe is making my mouth water. It really is that good.

    All you need are a few simple ingredients. I do use eggs and milk for this recipe; I also add a dash of vanilla and a pinch of cinnamon.

    As for the bread, you can use just about any type of bread you want. I used a thinner Buttermilk Bread, not as thick as Texas Toast, but every bit as good.

    We also greased our skillet with just a dab of bacon grease. You can use whatever type of cooking oil you prefer.

    If you’d rather have French toast in casserole form, you’ll love this deliciously easy French toast casserole with white bread and this apple French toast bake. Baked brioche French toast and slow cooker French toast are more family favorite breakfast recipes.

    Our absolute favorite is this overnight blueberry French toast. So delicious!

    Tips for how to make the best French toast recipe ever:

    First things first, gather all of your ingredients together, so you’re all set to cook. You’ll need the bread of your choice, eggs, milk, vanilla extract, salt, cinnamon, and the oil of your choice.

    eggs, milk, and vanilla extract in mixing bowl, ingredients for the best French toast recipe

    Beat together the eggs and milk until you have a creamy yellow mixture. Whisk in the vanilla extract, salt, and cinnamon.

    whisk and egg mixture for easy French toast recipe

    Rub about a teaspoon of bacon grease or oil all over the top of your griddle.

    how to make French toast, dip bread in egg and milk mixture

    Dip a slice of bread into the egg mixture, and immediately place it on the hot griddle.

    fry French toast on a cast iron griddle

    Cook each side until the bread turns a nice golden brown, and then flip it over to cook the other side, letting it turn a nice golden brown, as well. It’ll probably take about 3 to 5 minutes per side.

    pile of French toast on plate with mug of milk

    Repeat the above step for all of your bread slices. Tip: Keep all of them warm by placing them on a cookie sheet in a warm oven.

    Pile of the best French toast recipe with butter and maple syrup, pouring syrup on

    Just serve it up with a little butter and maple syrup, and you’re in for a delicious breakfast treat.

    Alternative options for a deliciously easy French toast recipe:

    • Try adding other spices, like pumpkin pie spice, homemade apple pie spice, nutmeg, apple pie spice, etc.
    • Use heavy whipping cream instead of milk for a creamier texture.
    • Try using a flavored coffee creamer for a rich, delicious flavor.
    • Use maple extract or caramel extract for an alternative flavor.
    • Dip the bread slices in an eggnog mixture, especially for a festive twist during the holiday season.

    More pancake recipes you may enjoy:

    fork full of French toast with maple syrup

    Kitchen tools you may need to make this recipe:

    Mixing bowl – You can use a medium or large sized mixing bowl. Even this handled mixing bowl will work just fine.

    Whisk – A whisk will help to easily blend the dry ingredients into the milk/egg mixture without clumps.

    Iron Griddle – You can use whatever type of skillet you prefer; we love using our flat round iron griddle for this.

    Flipper Spatula – This is a must for flipping the bread over on the griddle.

    Wanna see how to make this recipe? Watch our video!

     

    Classic Cinnamon French Toast Recipe

    My favorite French toast recipe is so easy and simple to make. It’s a classic cinnamon breakfast treat that’s oh so delicious. How to make the best French toast on the planet. 

    • 8 slices bread
    • 6 whole eggs
    • 1/4 cup whole milk
    • 1 teaspoon vanilla extract
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground cinnamon
    • 1 teaspoon bacon grease or cooking oil
    1. Beat together the eggs and milk until you have a creamy yellow mixture.
    2. Whisk in the vanilla extract, salt, and cinnamon.
    3. Rub about a teaspoon of bacon grease or cooking oil all over the top of your griddle.
    4. Dip a slice of bread into the egg mixture, and immediately place it on the hot griddle. 
    5. Cook each side until the bread turns a nice golden brown, and then flip it over to cook the other side, letting it turn a nice golden brown, as well. It’ll probably take about 3 to 5 minutes per side.
    6. Repeat the above step for all of your bread slices. Tip: Keep them warm by placing them on a cookie sheet in a warm oven.
    7. Serve the warm slices with butter and maple syrup. You can dust with powdered sugar if desired.
    Pancakes, Waffles, & French Toast
    American
    cinnamon French toast, cinnamon French toast recipe, classic cinnamon French toast, French toast
    Classic Cinnamon French Toast Recipe
    Cinnamon French Toast Recipe
  • Blueberry Spinach Smoothie

    Blueberry Spinach Smoothie

    Blueberry Spinach Smoothie recipe that’s healthy, quick, and an easy to make snack. Made with fresh spinach, plain Greek yogurt, and honey, also a tasty addition to mornings.

    Blueberry Spinach Smoothie snacks are not only easy to make, they’re also full of nutrition. I love a smoothie during that afternoon witching hour when I’m starting to crave something sweet.

    Blueberry Spinach Smoothie in mason jar with straw and fresh blueberries

    This particular smoothie has a few hidden ingredients, like spinach, a banana, Greek yogurt, milk, and honey. My boys didn’t quite know what to think when they found out there was spinach in their smoothies.

    You can use fresh or frozen blueberries, totally up to you. I used frozen because cheaper.

    I do add the banana and tablespoon of honey to sweeten the smoothie just a bit; however, it’s not overly sweet. The banana and honey really work together to give just the right amount of sweetness but not too much.

    Blueberry Spinach Smoothie in mason jar with straw on wooden cutting board with fresh blueberries and blue polka dot cloth

    The Greek yogurt gives the smoothie more of a creamy factor. You could probably leave it out if you don’t want that tangy yogurt taste… I make smoothies both with and without yogurt, depending on what’s in my fridge at any given time.

    Tips for how to make a Blueberry Spinach Smoothie:

    Gather your ingredients… You’ll need fresh or frozen blueberries, fresh spinach leaves, a banana, plain Greek yogurt, milk, raw honey, and ice.

    1. If you’re using fresh blueberries, wash your berries. If you’re using frozen blueberries, there’s no prep needed.
    2. Also wash the spinach.
    3. Add your blueberries, spinach leaves, peeled banana, yogurt, milk, and honey to a large blender.
    4. Pulse until everything is mixed well.
    5. Add the ice to the mixture, and pulse again until you reach the desired consistency. If your blender has a smoothie setting, you can use that.
    6. Pour into cups or jars and serve with straws.

    This recipe yields about 2 to 4 smoothies, depending on the size smoothie you prefer. We like them on the smaller side, so my 3 boys and I can usually split the recipe between us.

    Alternative options or add-ins for your smoothie:

    • If you don’t want regular milk… You can use whatever kind of milk you prefer, whether it’s almond milk, soy milk, whatever you choose.
    • Add a handful of strawberries for an extra berry kick.
    • Add flaxseeds, chia seeds, hemp seeds, or goji berries to your smoothie.
    • Use a different flavor yogurt… Maybe add a double dose of blueberry with blueberry yogurt.
    Blueberry Spinach Smoothie in mason jar with polka dot straw and fresh blueberries

    Other smoothie recipes you may enjoy:

    Kitchen tools you may need to make a Blueberry Smoothie:

    Fruit Wash Bowl – Handy for washing fruits and vegetables.
    Blender – You’ll need a blender that has the strength to blend up ice in a smoothie.
    Cups or Jars with Straws – for serving.

    Print the recipe for Blueberry Spinach Smoothie

    Blueberry Spinach Smoothie

    Blueberry Spinach Smoothie recipe that’s healthy, quick, and an easy to make snack. Made with fresh spinach, plain Greek yogurt, and honey, also a tasty addition to mornings.

    • 2 cups fresh or frozen blueberries
    • 1 cup fresh spinach leaves
    • 1 banana
    • 1/2 cup plain Greek yogurt
    • 1/2 cup whole milk
    • 1 tablespoon raw honey
    • 1 1/2 cups ice
    1. If you’re using fresh blueberries, wash your berries. If you’re using frozen blueberries, there’s no prep needed.
    2. Also wash the spinach.
    3. Add your blueberries, spinach leaves, peeled banana, yogurt, milk, and honey to a large blender.
    4. Pulse until everything is mixed well. 
    5. Add the ice to the mixture, and pulse again until you reach the desired consistency. If your blender has a smoothie setting, you can use that.
    6. Pour into cups or jars and serve with straws.

    This recipe yields about 2 to 4 smoothies, depending on the size smoothie you prefer. We like them on the smaller side, so my 3 boys and I can usually split the recipe between us.

    Drinks
    American
    blueberry smoothie, blueberry spinach smoothie, spinach smoothie

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    Recipe for Blueberry Spinach Smoothie
    Blueberry Spinach Smoothie from above
  • Blueberry Buttermilk Pancakes

    Blueberry Buttermilk Pancakes

    Blueberry Buttermilk Pancakes from scratch are so easy to make with this simple recipe. My boys love it when we have fluffy pancakes for breakfast, especially when they’re filled with sweet, juicy blueberries.

    Blueberry Buttermilk Pancakes are one of our favorite things to make, along with Blueberry Muffins, strawberry oatmeal and French Toast when we’re craving a breakfast treat.

    Blueberry Buttermilk Pancakes with maple syrup and fresh blueberries on a plate and milk to drink

    Fluffy pancakes filled with sweet, juicy blueberries and covered over with a light layer of maple syrup or a sprinkling of powdered sugar on top… Well, that’s pure pancake perfection.

    This recipe is easy to make and calls for simple ingredients you probably already have in your kitchen. Instead of eggs, I use unsweetened applesauce; and if you don’t have buttermilk, you can always sour your milk with about a tablespoon of vinegar (either distilled white or apple cider).

    Blueberry Buttermilk Pancakes with maple syrup on a plate, fresh blueberries in a bowl, and milk in a glass bottle

    Looking for more pancake recipes? You may also enjoy butterbeer pancakes from scratch and chocolate chip heart shaped pancakes. And if you’d like a gluten-free version, these gluten-free American pancakes from Flour on My Fingers will definitely do.

    Or if you’d rather have one big breakfast bake, you can make a deliciously easy French toast casserole with sliced bread or a brioche breakfast casserole or an apple breakfast bake. Yum!

    Tips for how to make Blueberry Buttermilk Pancakes:

    Gather your ingredients first… You’ll need unbleached all-purpose flour, baking soda, baking powder, sea salt, pure cane sugar, unsweetened applesauce, buttermilk (or milk and vinegar), canola oil, and blueberries (fresh or frozen).

    • Wash or rinse the blueberries, laying them out to dry on paper towels.
    • Sift and stir together the dry ingredients (flour, baking soda, baking powder, salt, and sugar) in a mixing bowl.
    • Make a well in the center of your mixture.
    • Add the applesauce, buttermilk, and canola oil to that well, stirring everything together just until moistened. The batter will be quite thick.
    • Gently fold in the blueberries.
    • Lightly spray the griddle with cooking spray, and heat to a moderate temperature.
    • Cook the pancakes until the tops are covered with bubbles, and the edges have turned a slightly crispy golden brown.
    • Turn the pancakes and cook the other side. Cook well, until the pancakes are a nice golden brown and are cooked through.
    • Serve with butter, warm maple syrup, warm blueberry syrup, and/or powdered sugar.
    Blueberry Buttermilk Pancakes with butter and maple syrup on a plate, milk in a glass bottle on the side

    I like to make pancakes on our electric griddle or cast iron griddle, just depends on the day. Either way you choose to cook up a batch of these pancakes, may they be a delicious start to your day!

    Our oldest son has actually taken over pancake duty, the more he’s learned how to cook. I love it when he gets a craving for pancakes because that usually means he’s in the kitchen cooking up a batch to go with our regular breakfast of bacon and eggs.

    Sliced Blueberry Buttermilk Pancakes with maple syrup on a plate, paired with fresh blueberries and milk on the side

    More pancake recipes you may enjoy:

    Apple Cinnamon Buttermilk Pancakes

    Strawberry Buttermilk Dinosaur Pancakes

    Heart Shaped Buttermilk Pancakes

    Kitchen tools you may need to make Blueberry Pancakes

    Sifter – I use my sifter a lot when I’m baking, especially when I need to mix dry ingredients together quickly.

    Mixing Bowl – My handled mixing bowl is one of my favorites, and it works well for mixing up pancake batter.

    Pancake Batter Dispenser – I’ve been eyeing this, especially for cupcakes and muffins; but it’d be handy for pancakes too.

    Electric Griddle or Cast Iron Griddle – This makes cooking the pancakes a little easier, especially for flipping.

    Pancake Turner – I recommend a spatula with a wide base for flipping pancakes.

    Stack of Blueberry Buttermilk Pancakes on a plate with fresh blueberries

    Blueberry Buttermilk Pancakes

    Blueberry Buttermilk Pancakes from scratch are so easy to make with this simple recipe. My boys love it when we have fluffy pancakes for breakfast, especially when they’re filled with sweet, juicy blueberries.

    • Large Mixing Bowl
    • Whisk
    • Griddle
    • 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
    • 3/4 cup buttermilk
    • 3 tablespoons canola oil
    • 1 cup blueberries

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

    2. Make a well in the center of the mixture.

    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. Gently fold in the blueberries with a large spoon.

    6. Set the griddle on low to medium heat, and lightly spray it with cooking spray.

    7. Spoon the pancake batter onto the hot griddle, adding enough to make your preferred size pancake.

    8. Cook the pancakes 'til the tops are covered in bubbles, and the bottom edges have turned slightly crispy and golden brown in color.

    9. Flip the pancakes and cook the other side. Cook well, until each pancake is a nice golden brown and cooked through.

    10. Serve with butter and warm maple syrup, warm blueberry syrup, or powdered sugar.

    Breakfast & Brunch, Main Course
    American
    blueberry buttermilk pancakes, blueberry pancakes

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    Stack of homemade Blueberry Buttermilk Pancakes
    Stack of Blueberry Buttermilk Pancakes with warm maple syrup
  • Homemade Blueberry Muffins

    Homemade Blueberry Muffins

    Homemade Blueberry Muffins from scratch are a breakfast sweet treat my boys really enjoy. Made with simple ingredients like butter, sour cream, and blueberries, this recipe is quick and easy to make. And the muffins are moist and delicious!

    Homemade Blueberry Muffins are a rare breakfast sweet treat in our home, but when I do make them, my boys really enjoy them. Usually I’ll surprise the kids with a batch of muffins, like strawberry blackberry muffins, or banana bread on one of those (also) rare, non-busy weekends.

    On those rare lazy weekends, my boys love it when I make these Homemade Blueberry Muffins from scratch. I love the simple ingredients and how quick and easy they are to make. They’re so delicious!

    This blueberry muffin recipe is really quick and easy to make. I like to use simple ingredients, so I usually always have what I need on hand.

    I also like that these muffins aren’t too sweet. They’re still sweet enough for a breakfast or brunch time treat, but they’re not so sweet that our bellies are heavy after we eat one.

    Fill your own muffin tin with delicious Homemade Blueberry Muffins. Made with simple ingredients you probably already have on hand, they’re super easy to make. So moist and delicious too!

    Now what I really need is a new muffin pan after making these, only to realize that my muffin pan was flaking off onto my muffins. Thank goodness for Grandma’s old vintage muffin pans that I still have stowed away in my cabinet.

    Maybe I’ll just stick with her old muffin pans because they saved the day and made some really pretty muffins.

    Tips for how to make Homemade Blueberry Muffins

    First of all, gather your ingredients… You’ll need unsalted butter, pure cane sugar, eggs, milk, sour cream, baking powder, salt, unbleached all-purpose flour, and blueberries.

    1. Pre-heat the oven to 375°.
    2. Prepare your muffin pan by greasing each cup or adding a cupcake liner to each one.
    3. Cream (or mix) together the butter and sugar in a large mixing bowl until the mixture is light and fluffy.
    4. Beat the eggs into the mixture.
    5. Blend in the milk and sour cream.
    6. Stir in the baking powder and salt with the flour, mixing well.
    7. Fold the blueberries into your dough.
    8. Scoop the dough into the muffin cups, filling each cup 3/4 of the way full.
    9. Bake at 375° for 25 to 30 minutes, or until the muffins turn a nice golden hue.
    10. Serve with butter, jam, honey, etc.
    How to make the most delicious Homemade Blueberry Muffins from scratch. My boys really love these muffins as an occasional breakfast or brunch time treat. I love how simple and easy they are to make.

    Looking for more homemade muffin or sweet bread recipes?

    If you love all things blueberry, you may enjoy Blueberry Buttermilk Pancakes, as well!

    Kitchen tools you may need to make Homemade Blueberry Muffins

    Muffin Pan – I’m kinda eyeing this particular cast iron muffin pan, since mine has gone to muffin tin heaven.
    Mixer or Hand Mixer – Your mixer will be your best friend if you love to bake.
    Large Mixing Bowl – If you’re not using a mixer, you’ll need a large mixing bowl for mixing up the dough.
    Measuring Spoons and Cups – for measuring out your ingredients.
    Batter Dispenser – Makes filling the muffin cups a little bit easier.
    Cupcake Liners – These help create less mess and no need to grease the pan if you use a liner.

    Homemade Blueberry Muffins make the best lazy weekend breakfast treat. This is my favorite muffin recipe, mainly because it’s delicious and so easy to make!

    Print the recipe for Homemade Blueberry Muffins

    Homemade Blueberry Muffins

    Homemade Blueberry Muffins from scratch are a breakfast sweet treat my boys really enjoy. Made with simple ingredients like butter, sour cream, and blueberries, this recipe is quick and easy to make. And the muffins are moist and delicious!

    • 3/4 cup unsalted butter
    • 1 1/2 cups pure cane sugar
    • 3 eggs
    • 1/2 cup milk
    • 1/4 cup sour cream
    • 1 tablespoon baking powder
    • 1 teaspoon salt
    • 3 cups unbleached all-purpose flour
    • 2 cups blueberries
    1. Pre-heat the oven to 375°.
    2. Prepare your muffin pan by greasing each cup or adding a cupcake liner to each one.
    3. Cream (or mix) together the butter and sugar in a large mixing bowl until the mixture is light and fluffy.
    4. Beat the eggs into the mixture.
    5. Blend in the milk and sour cream.
    6. Stir in the baking powder and salt with the flour, mixing well.
    7. Fold the blueberries into your dough.
    8. Scoop the dough into the muffin cups, filling each cup 3/4 of the way full.
    9. Bake at 375° for 25 to 30 minutes, or until the muffins turn a nice golden hue.
    10. Serve with butter, jam, honey, etc.
    Breads & Muffins
    American
    blueberry muffins, homemade blueberry muffins

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    Homemade Blueberry Muffins from scratch are a breakfast sweet treat my boys really enjoy. Made with simple ingredients like butter, sour cream, and blueberries, this recipe is quick and easy to make. And the muffins are moist and delicious!
    Make Homemade Blueberry Muffins your family will love. My favorite recipe for the best morning sweet treat because it’s an easy recipe with such simple ingredients. Made with sour cream, they’re so moist and delicious.
  • Peach Mango Smoothie

    Peach Mango Smoothie

    Peach Mango Smoothie recipe that’s healthy, quick, and an easy to make snack. Made with 1 banana and a dash of honey, also a tasty addition to mornings.

    Peach Mango Smoothie snacks are so easy to make for myself and the boys. A smoothie is a great way to give us all a boost of fruit in our diet and also very refreshing.

    Peach Mango Smoothie that’s easy to make and makes a delicious snack or morning addition to breakfast. 6 ingredients make a healthy snack my kids and I all love!

    On rare occasions, I’ll mix up a smoothie to go with our breakfast or lunch. Most of the time, though, it’s in that late afternoon timeframe when I’m craving something sweet but don’t want to give in to my sweet tooth and eat something useless… That’s usually the time I bring out the ole blender and mix up a frozen treat that’s healthy too.

    I do add a banana and a tablespoon of honey to sweeten the smoothie just a bit; however, it’s not overly sweet. The banana and honey really work together to give just the right amount of sweetness but not too much.

    You can use fresh or frozen mangoes and peaches, totally up to you. I’ve used both and the smoothies turn out just as good either way I make them.

    How to make a peach mango smoothie the whole family will love. It’s a refreshing late afternoon snack or a tasty morning treat.

    This particular recipe makes enough smoothies for me and all 3 of my boys, even Dan sometimes if he happens to want one. So, you’ll get enough for 4 to 5 people out of this recipe.

    Tips for how to make a delicious Peach Mango Smoothie

    Gather your ingredients first… You’ll need mangoes (fresh or frozen), frozen peaches, a banana, milk, ice, and honey.

    • If you’re using fresh mangoes, wash, peel, pit, and chop your mangoes. If you’re using chopped frozen mangoes, there’s no prep needed.
    • Add your mangoes, frozen peach slices, peeled banana, milk, and honey to a large blender.
    • Pulse until everything is mixed well. You may need just a little extra milk to get everything blended well.
    • Add the ice to the mixture, and pulse again until you reach the desired consistency. If your blender has a smoothie setting, you can use that.
    • Pour into cups or jars and serve with straws.

    Alternative options or add-ins for your smoothie

    • Add a handful of spinach for a healthy dose of green. You’ll never know it’s there, though you may need to add just a little extra milk with it.
    • Speaking of milk, if you don’t want regular milk… You can use whatever kind of milk you prefer, whether it’s almond milk, soy milk, whatever you choose.
    • Add a handful of strawberries for a berry kick.
    • Add flaxseeds, chia seeds, hemp seeds, or goji berries to your smoothie.
    My middle child loves a good smoothie, and this Peach Mango Smoothie is one of our favorite frozen treats. We make it as an afternoon snack, using a banana and a little bit of honey to sweeten the deal.

    Looking for more smoothie or frozen drink recipes?

    Kitchen tools you may need to make a Peach Mango Smoothie

    Cutting Board – If you’re using fresh mangoes, you’ll need a cutting board for prep.
    Mango Slicer, Peeler, and Pit Remover Tool – How handy is this for prepping fresh mangoes?! Kinda wishing I’d had this when I prepped this recipe.
    Blender – You’ll need a blender that has the strength to blend up ice in a smoothie.
    Cups or Jars with Straws – for serving.

    Make a delicious, refreshing Peach Mango Smoothie for an afternoon snack or morning treat. Filled with healthy ingredients like mangoes, peaches, a banana, and just a little bit of honey, it’s so good!

    Print the recipe to make your own Peach Mango Smoothie

    Peach Mango Smoothie

    Peach Mango Smoothie recipe that’s healthy, quick, and an easy to make snack. Made with 1 banana and a dash of honey, also a tasty addition to mornings.

    • 2 fresh mangoes or 2 cups frozen mangoes
    • 1 16- ounce package frozen peaches
    • 1 banana (peeled)
    • 1 cup milk
    • 1 tablespoon honey
    • 1 1/2 cups ice
    1. If you’re using fresh mangoes, wash, peel, pit, and chop your mangoes. If you’re using chopped frozen mangoes, there’s no prep needed.
    2. Add your mangoes, frozen peach slices, peeled banana, milk, and honey to a large blender.
    3. Pulse until everything is mixed well. You may need just a little extra milk to get everything blended well.
    4. Add the ice to the mixture, and pulse again until you reach the desired consistency. If your blender has a smoothie setting, you can use that.
    5. Pour into cups or small jars and serve with straws.
    Drinks
    American
    mango smoothie, peach mango smoothie, peach smoothie

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    Peach Mango Smoothie recipe that's healthy, quick, and an easy to make snack. Made with 1 banana and a dash of honey, also a tasty addition to mornings.
    Refreshing Peach Mango Smoothie that’s healthy and easy to make. Made with 1 banana and a dash of honey, it’s a tasty morning treat or afternoon snack when you’re craving all the things.
  • Easy Biscuit Cinnamon Rolls

    Easy Biscuit Cinnamon Rolls

    Biscuit Cinnamon Rolls are quick, easy to make, and no rise too! Deliciously sweet and irresistible, ooey gooey, homemade breakfast treats.

    Biscuit Cinnamon Rolls are a quick and easy version of cinnamon rolls, especially given the fact that they require no yeast and no rise time. In some ways, I like these yummy treats even more than traditional cinnamon rolls made with yeast.

    Biscuit Cinnamon Rolls are so easy to make; they’re a delicious alternative to traditional cinnamon rolls, and they’re no rise! Sweet breakfast treat perfect for the holidays or anytime!

    While you still have to roll them out, it doesn’t seem like quite as much work. And they’re still fluffy. They’re so fluffy and so ooey gooey. They’re perfect for when you’re craving traditional cinnamon rolls but don’t feel like going to all the work and dealing with all the wait time.

    While I didn’t add raisins to this batch, you can totally add raisins to yours. When they’re warm right out of the oven is when you’ll want to spoon on the powdered sugar icing, which gives them even more of a gooey texture.

    How to make the most scrumptious Biscuit Cinnamon Rolls, perfect for a breakfast treat or even for dessert. No rise, no wait time, no yeast. And they’re still so fluffy!

    These cinnamon rolls make a perfect holiday breakfast treat… In fact, I’ve already planned to make these again Christmas morning. And I’m definitely adding this recipe to my list of The Best Christmas Recipes for Your Holiday Celebrations.

    Tips for how to make Easy Biscuit Cinnamon Rolls

    • First, you’ll need to gather your ingredients… You’ll need all-purpose flour, baking powder, salt, unsalted butter, milk, sugar, ground cinnamon, salted butter, and possibly raisins. For the icing, you’ll need salted butter, vanilla extract, heavy whipping cream, and powdered sugar.
    • Pre-heat the oven to 425°.
    • Mix up the dough for my Easy Homemade Biscuits, or you can mix up the dough from our Campfire Cinnamon Rolls.
    • Once you have your dough mixed up, sprinkle a handful of flour on a clean surface. Take your dough and knead a bit of flour into it, shaping it with your hands.
    • Use a rolling pin to roll the dough out to about a 1-inch thickness.
    • In a cereal-sized bowl, mix together the sugar and cinnamon.
    • Melt the salted butter.
    • Brush the butter onto your rolled out dough.
    • Sprinkle the cinnamon sugar mixture all over the dough, giving the dough an even covering.
    • If you want raisins, sprinkle them all over the dough, as well.
    • Somewhat tightly, roll the dough into a long, thick roll. Slice into approximately 1-inch wide pieces.
    • Place the cinnamon rolls, face up, into a greased pan.
    • Bake the cinnamon rolls at 425° for about 20 minutes or until the tops begin to turn a warm golden hue.
    • While the cinnamon rolls are baking, mix up a simple powdered sugar icing. You can use my Easy Sugar Cookie Icing, but I do recommend cutting the ingredients down because you don’t need near as much icing as the recipe will make… I’d suggest cutting it down to 1/4 of what it calls for and leave out the almond extract. Note: You want the icing to be thin enough to brush onto the cinnamon rolls, so alternate powdered sugar and heavy whipping cream until you achieve your desired consistency.
    • Once the cinnamon rolls are baked, remove them from the oven, and let them cool for about 5 minutes.
    • Brush or spoon the icing onto the tops of the cinnamon rolls. Serve and enjoy!
    Brush a simple powdered sugar icing onto the tops of warm Biscuit Cinnamon Rolls for a warm, ooey gooey, homemade breakfast treat your family or guests will love.

    Alternative options for Biscuit Cinnamon Rolls

    • Raisins are optional, so add them if you want; or leave them out if you don’t.
    • You could add crumbled pecans or walnuts to the dough when you sprinkle on the cinnamon/sugar mixture.
    • You can substitute a little bit of brown sugar for some of the regular sugar in the cinnamon/sugar mixture you sprinkle onto the dough.
    • Use fruit jam or even something like Nutella in place of the butter and cinnamon/sugar mixture. I haven’t tried this, but I kinda bet it would be good.
    • Mix up more of a cream cheese frosting, like this Caramel Cream Cheese Glaze, instead of a powdered sugar icing.

    If you try any of these alternative options, let me know how they turned out by leaving me a comment below. I’d love to hear from you!

    Ooey gooey, homemade Biscuit Cinnamon rolls are so easy to make. They’re delicious too. This recipe is my go to when I’m craving cinnamon rolls but don’t want all the hassle of a traditional recipe.

    Looking for more sweet breakfast treats?

    Kitchen tools you may need to make Easy Biscuit Cinnamon Rolls

    Mixing Bowl – My handled bowl is probably my favorite bowl to use; I use it all the time, especially when mixing up biscuits or pie crust.
    Pastry Blender – This helps to really cut in the butter with the dry ingredients when you’re mixing up the biscuit dough.
    Rolling Pin – I use my rolling pin anytime I make dinner rolls, biscuits, pie crust, etc.
    Cereal-Sized Bowl – A cereal-sized bowl is the perfect size for mixing up a small batch of icing.
    Pastry Brush – You can either brush the icing on or spoon it on. A brush helps you to spread the icing over the cinnamon roll.
    Plastic Spatula – Works so well for slicing the dough into cinnamon rolls, and then separating the cinnamon rolls when serving.
    Round Cake Pan – I used a 9-inch round cake pan for this batch, and it’s the perfect size.

    Irresistible, ooey gooey Biscuit Cinnamon Rolls that are just as fluffy as traditional cinnamon rolls. No rise, no yeast, no wait time, and they’re so delicious!

    Want to see how to make Biscuit Cinnamon Rolls? Watch our video!

    Biscuit Cinnamon Rolls

    Biscuit Cinnamon Rolls are quick, easy to make, and no rise too! Deliciously sweet and irresistible, ooey gooey, homemade breakfast treats.

    Biscuit Cinnamon Rolls:

    • 1 cups all-purpose flour
    • 1 tablespoon baking powder
    • 1 teaspoon salt
    • 1/3 cup unsalted butter
    • 1 cup whole milk
    • 1/3 cup cane sugar
    • 2 teaspoons ground cinnamon
    • 3 tablespoons salted butter (melted)
    • 1/4 cup raisins (optional)

    Icing:

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

    1. Pre-heat the oven to 425° F, and grease a 9-inch round cake pan with cooking spray.

    2. Whisk together the flour, baking powder, and salt.

    3. Using a pastry blender, cut the unsalted butter into the flour mixture, 'til it makes fine crumbles.

    4. Make a well in the center of the mixture, and add the milk. Mix together well.

    5. Sprinkle a handful of all-purpose flour on a clean surface. Knead the biscuit dough into the flour, shaping it with your hands. Using a rolling pin, roll the dough out to about a 1-inch thickness.

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

    7. Brush the melted butter all over the rolled out dough.

    8. Sprinkle the cinnamon sugar mixture all over the dough, giving the dough an even covering.
    9. If you want raisins, sprinkle them all over the dough, as well.

    10. Somewhat tightly, roll the dough into a long, thick roll.

    11. Then slice it into approximately 1-inch wide pieces.

    12. Place the cinnamon rolls, face up, into the prepared pan.

    13. Bake the cinnamon rolls at 425° F for about 20 minutes, or 'til the tops begin to turn a warm golden hue.

    14. To make the icing, mix together the softened butter and vanilla extract in a large mixing bowl.

    15. Add the milk to the mixture.

    16. Then slowly mix in the powdered sugar. You want the icing to be thin enough to brush onto the cinnamon rolls.

    17. Once the cinnamon rolls are baked, remove them from the oven, and let them cool for about 5 minutes. Keep the rolls in the pan.

    18. Brush the icing onto the tops of the cinnamon rolls, and serve them immediately.

     

    Breads & Muffins, Breakfast & Brunch
    American
    biscuit cinnamon rolls, easy biscuit cinnamon rolls

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    Biscuit Cinnamon Rolls are quick, easy to make, and no rise too! Deliciously sweet and irresistible, ooey gooey, homemade breakfast treats.
    Biscuit Cinnamon Rolls that are quick, easy to make, and no rise. So fluffy and ooey gooey, a sweet breakfast treat your family and guests will love!
  • Easy Homemade Biscuits from Scratch

    Easy Homemade Biscuits from Scratch

    Easy homemade biscuits from scratch using only 5 simple ingredients. Quick recipe that’s perfect for both breakfast and dinner.

    Easy homemade biscuits can be paired with just about any meal and sometimes even dessert; they’re absolutely perfect with strawberry freezer jam, apple jelly, homemade apple butter, and blackberry jam. Though we’re more careful about how much bread we consume these days, I always start to crave these in cooler weather.

    How to make easy homemade biscuits from scratch using only 5 ingredients you probably already have in your kitchen. Quick recipe.

    Grandma’s biscuit recipe has been my mainstay for awhile now. She used to keep the recipe taped, on a small piece of notebook paper, to the inside of her cabinet door next to the stove. Since my mom now has that little slip of paper on the inside of her cabinet door (Grandma’s handwriting and all), I had to take a picture of it on a recent visit so I’d have it.

    While I’ve tweaked the recipe just a pinch (I’ve added an extra 1/2 teaspoon of salt, I use butter instead of shortening, and I use 1 cup of milk in place of 3/4 cup), they’re still Grandma’s biscuits. Delicious as ever.

    Make easy homemade biscuits from scratch. Quick recipe that's perfect for breakfast or dinner.

    Easy homemade biscuits take minutes to make.

    Mix together the flour, baking powder, and salt.

    Slice the butter into the flour mixture, and mix together with a pastry blender.

    Make a well in the center of your mixture, and add the milk. Mix together well.

    How to make easy homemade biscuits from scratch. Quick and easy roll out recipe.

    Sprinkle a handful of flour on a clean surface. Take dough and knead a bit of flour into it, shaping it with your hands. Roll the dough out to about a 1 to 2 inch thickness with a rolling pin. Cut biscuits out with either a biscuit cutter or a cup/glass. Place biscuits in a greased baking dish or iron skillet. Brush the biscuit tops with a bit of melted butter, if desired.

    Bake at 425° for about 20 minutes or until tops begin to turn a warm golden hue.

    Serve while warm with homemade butter, jam, honey, strawberry jam, blackberry jam, or all by themselves. Enjoy!

    Make easy homemade biscuits from scratch and serve with butter, jam, honey, or whatever you desire. So good!

    Looking for more recipes made with biscuits?

    Easy Biscuit Cinnamon Rolls

    Chicken Pot Pie with Biscuits

    Old-Fashioned Strawberry Shortcake with Grandma’s Biscuits

    Grands Mini Supreme Pizzas

    Cinnamon Biscuits

    Two Ways to Make Easy Bisquick Campfire Drop Biscuits

    Print the recipe for Easy Homemade Biscuits

    Easy Homemade Biscuits from Scratch

    Easy homemade biscuits from scratch using only 5 simple ingredients. Quick recipe that’s perfect for both breakfast and dinner.

    • 2 cups flour
    • 1 tablespoon baking powder
    • 1 teaspoon salt
    • 1/3 cup unsalted butter
    • 1 cup milk
    • Extra butter for brushing on top (optional)
    1. Pre-heat oven to 425°.
    2. Mix together the flour, baking powder, and salt.
    3. Slice the butter into the flour mixture, and mix together with a pastry blender.
    4. Make a well in the center of your mixture, and add the milk. Mix together well.
    5. Sprinkle a handful of flour on a clean surface. Take dough and knead a bit of flour into it, shaping it with your hands. Roll the dough out to about a 1-2 inch thickness with a rolling pin.
    6. Cut biscuits out with either a biscuit cutter or a cup/glass. Place biscuits in a greased pan or iron skillet.
    7. Brush tops of biscuits with a bit of melted butter, if desired.
    8. Bake at 425° for about 20 minutes or until the biscuit tops begin to turn a warm golden hue.
    9. Serve while warm with butter, jam, honey, strawberry jam, blackberry jam, or all by themselves. Enjoy!
    Breads & Muffins
    American
    biscuits, biscuits from scratch, easy homemade biscuits, homemade biscuits

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    Easy homemade biscuits from scratch using only 5 simple ingredients. Quick recipe that's perfect for both breakfast and dinner.
    How to make easy homemade biscuits. Quick delicious recipe from scratch.
    How to make Grandma’s recipe for easy homemade biscuits from scratch. Quick recipe perfect for breakfast or dinner!
    How to make Grandma’s recipe for easy homemade biscuits from scratch. Roll them out or drop them right in the baking dish to bake.
  • Bacon, Egg, and Cheese Breakfast Muffin cups

    Bacon, Egg, and Cheese Breakfast Muffin cups

    Bacon, egg, and cheese muffins made with eggs, bacon, cheese, peppers, tomatoes, and basil. Easy, make ahead, low carb breakfast idea!

    Breakfast Muffin Cups are a healthy breakfast idea, and they’re super easy to make ahead of time. You can add a crescent roll crust to the bottom of each muffin, or you can go with the low carb option and just leave the crust out.

    Bacon, Egg, and Cheese Breakfast Muffin Cups filled with bacon, cheese, peppers, tomatoes, and basil! Easy, make ahead breakfast idea!

    When I mixed up this particular batch of muffins, I actually put them in the fridge overnight. Next morning I popped a couple in the microwave, and they were good to go.

    If you prefer sausage, you’ll love this Sausage Egg Muffins recipe; and if you prefer ham, you’ll love these ham and cheese egg muffins.

    I JUST WANT THE RECIPE! TAKE ME TO THE RECIPE FOR BACON, EGG, AND CHEESE BREAKFAST MUFFIN CUPS!

    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 bacon, egg, and cheese breakfast muffin cups recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

    Bacon, Egg, and Cheese Breakfast Muffin Cups are a healthy and easy breakfast. Fill them with bacon, cheese, peppers, tomatoes, and basil for a delicious start to your day!

    Bacon, Egg, and Cheese Breakfast Muffin Cups are so easy to make. Here’s how!

    Cook your bacon first. While it’s cooking, you can chop up the pepper and tomatoes.

    Once the bacon is fully cooked, crumble it up.

    Beat the eggs, heavy whipping cream, salt, and pepper together with a fork or whisk. Add in the chopped pepper, tomatoes, basil, crumbled bacon, and shredded cheese, mixing it all together well.

    Spray your muffin tin with cooking spray.

    If you choose to use crescent rolls, tear each one into a piece large enough to press into each muffin cup. If not, just skip this step.

    Then pour the egg mixture into each muffin cup, filling ’til each cup is about 3/4 of the way full.

    Bake at 375° for about 30 minutes or until egg is set and cooked thru.

    Make Bacon, Egg, and Cheese Breakfast Muffin Cups ahead of time, and warm them up the next morning for a delicious breakfast on the go!

    Serve and enjoy the Breakfast Muffin Cups while they’re warm! Or you can let them cool, refrigerate overnight, and warm them up the next morning!

    Ways you could switch up the recipe…

    • Add minced onions.
    • Or if you like them better, add chopped green onions.
    • Add chopped up spinach to the egg mixture.
    • Use smoked cheese or Queso Fresco in place of cheddar or Colby Jack.
    • Add a different type of meat, like ham or sausage. Or go meatless.

    Looking for more breakfast ideas involving eggs?

    Print the recipe for Bacon, Egg, and Cheese Breakfast Muffin Cups!

    Need a healthy breakfast on the go? Make Bacon, Egg, and Cheese Breakfast Muffin Cups, a delicious low carb breakfast idea.

    Bacon, Egg, and Cheese Muffins

    Bacon, egg, and cheese muffins made with eggs, bacon, cheese, peppers, tomatoes, and basil. Easy, make ahead, low carb breakfast idea!

    • Muffin Tin
    • 1 tablespoon salted butter
    • 1 medium bell pepper (minced)
    • 10 large eggs
    • 1/4 cup heavy whipping cream
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 12 cherry tomatoes (chopped)
    • 1 tablespoon basil (chopped)
    • 6 slices bacon (cooked and crumbled)
    • 1 cup cheddar cheese (shredded)

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

    2. Add the butter to a large skillet over medium heat.

    3. Sauté the minced bell pepper in the melted butter for 3 to 5 minutes, or until the peppers begin to soften. Then remove the peppers from the skillet and set aside.

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

    5. Stir in the bell pepper, chopped tomatoes, basil, crumbled bacon, and shredded cheese, mixing everything together well.

    6. Then pour the egg mixture into the muffin tin, filling each muffin cup about 3/4 of the way full.

    7. Bake at 375° F for about 30 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 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
    bacon egg and cheese, bacon egg and cheese muffins, bacon egg muffins, breakfast muffin cups, egg cups, egg muffins
    Bacon, Egg, and Cheese Breakfast Muffin Cups with bacon, cheese, peppers, tomatoes, and basil. Simple, easy, make ahead, low carb breakfast idea!
    Bacon, Egg, and Cheese Breakfast Muffin Cups with eggs, bacon, cheese, peppers, tomatoes, and basil. Easy, make ahead, low carb breakfast idea!
  • The Best Most Scrumptious Cinnamon Rolls Recipe

    The Best Most Scrumptious Cinnamon Rolls Recipe

    When I was about 12, we went from living in the city to living “in the country.” We lived on a farm in a charming old 2-story farmhouse.

    My room had no heat or insulation (though I did have a very comfy electric blanket to keep me warm). So on really cold winter days, I’d spend my time in the kitchen; that’s how I developed my love for baking.

    Cozy up with the best most scrumptious cinnamon rolls recipe ever! My mom taught me how to make these cinnamon rolls. This recipe also happens to be my grandma's bread rolls recipe with just a few extra steps added to make cinnamon rolls. Homemade cinnamon rolls make the perfect breakfast treat, especially on a cold day when it's nice and warm inside.

    I remember many a time rolling out dough for my mom and grandma’s cinnamon rolls recipe.

    Family Recipes Are the Best

    My mom taught me how to make these cinnamon rolls. Every time I make a batch, I re-live those days in the old farmhouse.

    I loved rolling them out on the old pull-out wooden cutting board in our farmhouse kitchen, filling them up with cinnamon, sugar, and raisins. Raisins are very important; the more the merrier, according to my dad (and me).

    Cozy up with the best most scrumptious cinnamon rolls recipe ever! My mom taught me how to make these cinnamon rolls. This recipe also happens to be my grandma's bread rolls recipe with just a few extra steps added to make cinnamon rolls. Homemade cinnamon rolls make the perfect breakfast treat, especially on a cold day when it's nice and warm inside.

    Then I’d carefully roll up the dough and slice rolls.

    Cozy up with the best most scrumptious cinnamon rolls recipe ever! My mom taught me how to make these cinnamon rolls. This recipe also happens to be my grandma's bread rolls recipe with just a few extra steps added to make cinnamon rolls. Homemade cinnamon rolls make the perfect breakfast treat, especially on a cold day when it's nice and warm inside.

    Then place each roll in a baking pan.

    Cozy up with the best most scrumptious cinnamon rolls recipe ever! My mom taught me how to make these cinnamon rolls. This recipe also happens to be my grandma's bread rolls recipe with just a few extra steps added to make cinnamon rolls. Homemade cinnamon rolls make the perfect breakfast treat, especially on a cold day when it's nice and warm inside.

    This recipe also happens to be my grandma’s bread rolls recipe with just a few extra steps added to make cinnamon rolls. 

    Homemade cinnamon rolls make the perfect breakfast treat, especially on a cold day when it’s nice and warm inside.

    Cozy up with the best most scrumptious cinnamon rolls recipe ever! My mom taught me how to make these cinnamon rolls. This recipe also happens to be my grandma's bread rolls recipe with just a few extra steps added to make cinnamon rolls. Homemade cinnamon rolls make the perfect breakfast treat, especially on a cold day when it's nice and warm inside.
    Homemade Cinnamon Rolls Recipe

    Watch this video to see step-by-step how to make these scrumptious cinnamon rolls.

    Below you’ll find a printable recipe. Enjoy!

    If you’re looking for an easier version of this delectable treat, you’ll love these easy biscuit cinnamon rolls or cinnamon biscuits.

    And if you’re looking for holiday recipe inspiration, check out my list of The Best Christmas Recipes for Your Holiday Celebrations.

    Mama’s Cinnamon Rolls

    Cozy up with the best most scrumptious cinnamon rolls recipe ever! Homemade cinnamon rolls make the perfect breakfast treat, especially on a cold day when it's nice and warm inside.

    Dough:

    • 1 tablespoon active dry yeast
    • 1 teaspoon cane sugar
    • 1/2 cup warm water
    • 2/3 cup cane sugar
    • 3 tablespoons unsalted butter (softened)
    • 3 large eggs
    • 1 1/2 cups warm water
    • 6 cups all-purpose flour
    • 3 teaspoons salt

    Cinnamon Sugar Filling:

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

    Icing:

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

    1. In a small mixing bowl, whisk together the yeast, 1 teaspoon sugar, and 1/2 cup warm water. Set aside in a warm place, where it will bubble and rise.

    2. Cream (or mix) together 2/3 cup sugar with the softened butter in a large mixing bowl.

    3. Beat in the eggs, one at a time.

    4. Add the yeast mixture to the butter mixture, along with an additional 1 1/2 cups warm water.

    5. Sift the flour and salt together in a separate large bowl.

    6. Gradually add the flour mixture into the wet ingredients, and mix well. For this step, I like to use the dough hook on my stand mixer.

    7. Turn the dough into a large greased bowl or stockpot, and let it rise to the top or almost to the top (may take 2 to 3 hours). Keep the bowl or pan covered.

    8. Once the dough has risen, grease a 9×13 baking dish and an 8×8 baking dish.

    9. Turn the dough out onto a floured surface. Coat generously with flour by turning and shaping. No kneading is necessary. Roll the dough out to the desired thickness, about 1/2 inch or more.

    10. Brush the melted butter onto the dough.

    11. In a small bowl, whisk together the cinnamon and sugar.

    12. Sprinkle the cinnamon/sugar mixture all over the buttered dough, and sprinkle on the raisins.

    13. Somewhat tightly, roll the dough into a long, thick roll.

    14. Then slice it into approximately 1-inch wide pieces.

    15. Place the cinnamon rolls, face up, into the greased pans, and let the rolls rise for 2-3 hours.

    16. Once the rolls have risen, pre-heat the oven to 350° F.

    17. Bake the rolls at 350° F for about 10 to 15 minutes; then cover with foil, and bake an additional 10 to 15 minutes. This allows the middle to cook thru without burning the tops.

    18. To make the icing, mix together the softened butter and vanilla extract in a large mixing bowl.

    19. Add the milk to the mixture.

    20. Then slowly mix in the powdered sugar. You want the icing to be thin enough to brush onto the cinnamon rolls.

    21. Once the cinnamon rolls are baked, remove them from the oven, and let them cool for about 5 minutes. Keep the rolls in the pan.

    22. Brush the icing onto the tops of the cinnamon rolls, and serve them immediately.

    *Sometimes before adding the cinnamon sugar mixture, I’ll save back a little less than half the dough to make regular bread rolls.

    Breads & Muffins, Breakfast & Brunch
    American
    cinnamon rolls, cinnamon rolls recipe, homemade cinnamon rolls

    Can’t make them just yet? That’s ok! Pin the recipe for later!

    Cozy up with the best most scrumptious cinnamon rolls recipe ever! My mom taught me how to make these cinnamon rolls. This recipe also happens to be my grandma's bread rolls recipe with just a few extra steps added to make cinnamon rolls. Homemade cinnamon rolls make the perfect breakfast treat, especially on a cold day when it's nice and warm inside.
  • Sweet and Savory Strawberries and Cream Oatmeal Crepes

    Sweet and Savory Strawberries and Cream Oatmeal Crepes

    Gerber Cereal Disclosure
    Homemade Sweet and Savory Strawberries and Cream Oatmeal Crepes, made with Gerber Oatmeal, are so simple and easy to make, scrumptious too! Print the recipe for this breakfast and brunch favorite.

    Do you enjoy crepes but, like me, have never made them? Don’t let that stop you. When it comes to crepes, I’m not gonna lie… I’d never made them before this recipe came to fruition in the ongoing list of ideas going through my head at any given time. But I have to say, I believe I’m sold on making crepes. They’re so easy to make and scrumptious too. I love that they can be made savory or sweet, meaning every person in my family is happy. What originally inspired these crepes was Gerber Oatmeal Cereal. Yet another inspiration point for these particular crepes was the fact that strawberries are ripening across Northwest Arkansas, and my boys wanted to go pick berries. Berries, oatmeal, my desire for a new recipe… You get the picture.

    Homemade Sweet and Savory Strawberries and Cream Oatmeal Crepes, made with Gerber Oatmeal, are so simple and easy to make, scrumptious too! Print the recipe for this breakfast and brunch favorite.
    Homemade Sweet and Savory Strawberries and Cream Oatmeal Crepes, made with Gerber Oatmeal, are so simple and easy to make, scrumptious too! Print the recipe for this breakfast and brunch favorite.

    I normally love berry picking every year, but this year my 9 month pregnant belly is kinda hindering me in some ways, including bending over to pick a whole flat of berries. But that didn’t stop us from going and letting the boys pick ’til they had a crate full of red, juicy berries that looked oh so good. It didn’t take them long because the berries were in abundance and absolutely beautiful. I couldn’t resist picking a few myself.

    Homemade Sweet and Savory Strawberries and Cream Oatmeal Crepes, made with Gerber Oatmeal, are so simple and easy to make, scrumptious too! Print the recipe for this breakfast and brunch favorite.
    Homemade Sweet and Savory Strawberries and Cream Oatmeal Crepes, made with Gerber Oatmeal, are so simple and easy to make, scrumptious too! Print the recipe for this breakfast and brunch favorite.

    Now, as for Gerber Oatmeal Cereal Single-Grain (because that’s what I used in this recipe)… My boys were all excited when they came in the kitchen and they asked me what I was making. Then my oldest saw the baby cereal sitting on the table. He was a bit skeptical… “Baby food in crepes?” Once he tried a bite, though, I’ll tell you, his skepticism didn’t keep him from eating and enjoying every bite of scrumptious strawberry crepe. Our first ever batch of homemade crepes was a hit!

    Homemade Sweet and Savory Strawberries and Cream Oatmeal Crepes, made with Gerber Oatmeal, are so simple and easy to make, scrumptious too! Print the recipe for this breakfast and brunch favorite.
    Homemade Sweet and Savory Strawberries and Cream Oatmeal Crepes, made with Gerber Oatmeal, are so simple and easy to make, scrumptious too! Print the recipe for this breakfast and brunch favorite.

    I love the fact that not only can I keep this cereal stocked in my cabinet for this third baby boy that’s about to make his way into our family, but I can cook other things with said cereal, as well. We used baby cereal with both Jacob and Jaden, and I plan to use it again with this one; it was a great way of introducing them to solid foods, not to mention satisfying their hungry little bellies. If you have leftover baby cereal, it’s a great way to add nutrients (like iron, B vitamins, Vitamin E, Vitamin C, zinc, and calcium) to different recipes, including desserts or sweet treats. I’m looking forward to making my next batch of muffins and subbing in a bit of nutrient rich cereal for part of the flour. You’ll find 4 different kinds of Gerber cereal that make great recipe substitutions at Walmart… MultiGrain Cereal, Oatmeal & Banana Cereal, Lil’ Bits Oatmeal Banana Strawberry, and Oatmeal Cereal Single-Grain.

    Back to the crepes… 

    This crepe recipe is similar to a pancake recipe, only it uses a slightly thinner batter, that and there’s no baking powder or baking soda. That way the crepes can really spread out in the pan without puffing up into pancake form. I added crushed strawberries to the crepe batter itself, and I also added chopped strawberries to the cream filling.

    Homemade Sweet and Savory Strawberries and Cream Oatmeal Crepes, made with Gerber Oatmeal, are so simple and easy to make, scrumptious too! Print the recipe for this breakfast and brunch favorite.
    Homemade Sweet and Savory Strawberries and Cream Oatmeal Crepes, made with Gerber Oatmeal, are so simple and easy to make, scrumptious too! Print the recipe for this breakfast and brunch favorite.

    Mix your batter. Then cook each crepe on a griddle, spreading each crepe out with a spoon, so it’s nice and thin. They don’t take long to cook; once they’re fully cooked, you can lay them out on a cutting board to cool. Once cooled, you can either stack them or fill with the cream filling and fold the sides over on top of each other.

    Homemade Sweet and Savory Strawberries and Cream Oatmeal Crepes, made with Gerber Oatmeal, are so simple and easy to make, scrumptious too! Print the recipe for this breakfast and brunch favorite.

    More Pancake Recipes

    Below you’ll find the printable recipe with full instructions. Enjoy!

    Sweet and Savory Strawberries and Cream Oatmeal Crepes

    Homemade Sweet and Savory Strawberries and Cream Oatmeal Crepes, made with baby cereal, are so simple and easy to make, scrumptious too! Print the recipe for this breakfast and brunch favorite.

    Crepes:

    • 1 cup all-purpose flour
    • 1/2 cup Gerber Oatmeal Cereal Single-Grain
    • 3/4 tsp. salt
    • 2 eggs
    • 1 cup milk
    • 2 tbsp. butter (melted)
    • 1/3 cup strawberries (washed and crushed)
    • Extra strawberries for garnish

    Cream Filling:

    • 1 pkg. cream cheese
    • 3/4 cup powdered sugar
    • 1/2 tbsp. milk
    • 3/4 cup strawberries (washed and chopped)
    1. Stir together flour, oatmeal, and salt in medium-sized bowl.
    2. Make well in center of dry ingredients, and add in eggs, milk, and butter, mixing well.
    3. Mix in crushed strawberries.
    4. Heat griddle on medium to medium-low heat.
    5. Spoon batter onto griddle, spreading in a circular motion ’til spread fairly thin.
    6. Cook ’til crepe starts to set well, then flip and cook other side (probably 1-2 minutes per side).
    7. Cool on cutting board.
    8. While crepes are cooling, mix together cream filling ingredients.
    9. Spoon cream filling onto middle of each crepe, and fold sides over on top of each other.
    10. Place crepes on plates to serve, and add extra strawberries on top for garnish.
    11. Serve and enjoy!
    Pancakes, Waffles, & French Toast
    American
    oatmeal crepes, strawberries and cream crepes, strawberry crepes
    Homemade Sweet and Savory Strawberries and Cream Oatmeal Crepes, made with baby cereal, are so simple and easy to make, scrumptious too! Print the recipe for this breakfast and brunch favorite.

    Can’t make the crepes just yet? Go ahead and Pin them for later! They’ll be waiting when you’re ready. Also, note that you can follow the hashtag #CookingwithGerber on social media for even more ideas, recipes, and inspiration surrounding Gerber Cereal.

  • Homemade Peaches and Cream Waffles Recipe

    Homemade Peaches and Cream Waffles Recipe

    With peaches in the batter and peaches sliced on top, Peaches and Cream Waffles have a light peachy taste with a hint of cinnamon. Top them off with whipped cream and real maple syrup, and serve for a scrumptious breakfast or breakfast for dinner. Printable recipe!

    Waffles for dinner… That’s what we had one night last week when I got this harebrained idea to make peaches ‘n’ cream waffles. And I have to say, they were pretty scrumptious. With peaches in the batter and peaches sliced on top, they had a light peachy taste with a hint of cinnamon for good measure.

    With peaches in the batter and peaches sliced on top, Peaches and Cream Waffles have a light peachy taste with a hint of cinnamon. Top them off with whipped cream and real maple syrup, and serve for a scrumptious breakfast or breakfast for dinner. Printable recipe!

    These waffles are super easy to make. All you need are the ingredients and a waffle iron. If you don’t have a waffle iron, you could even make these into pancakes. They’d work whichever way you like.

    With peaches in the batter and peaches sliced on top, Peaches and Cream Waffles have a light peachy taste with a hint of cinnamon. Top them off with whipped cream and real maple syrup, and serve for a scrumptious breakfast or breakfast for dinner. Printable recipe!
    With peaches in the batter and peaches sliced on top, Peaches and Cream Waffles have a light peachy taste with a hint of cinnamon. Top them off with whipped cream and real maple syrup, and serve for a scrumptious breakfast or breakfast for dinner. Printable recipe!
    With peaches in the batter and peaches sliced on top, Peaches and Cream Waffles have a light peachy taste with a hint of cinnamon. Top them off with whipped cream and real maple syrup, and serve for a scrumptious breakfast or breakfast for dinner. Printable recipe!

    We topped ours off with a few sliced peaches. Then we added a li’l whipped cream and a smidge of real maple syrup. Served with a bit of bacon to add a little protein to our meal, it was one of those super fun breakfast for dinner nights.

    With peaches in the batter and peaches sliced on top, Peaches and Cream Waffles have a light peachy taste with a hint of cinnamon. Top them off with whipped cream and real maple syrup, and serve for a scrumptious breakfast or breakfast for dinner. Printable recipe!

    Below you’ll find the printable recipe. Enjoy!

    Homemade Peaches and Cream Waffles

    With peaches in the batter and peaches sliced on top, peaches and cream waffles have a light peachy taste with a hint of cinnamon for good measure.

    • 1 1/2 cups all-purpose flour
    • 1/2 tsp. baking soda
    • 2 tsp. baking powder
    • 3/4 tsp. salt
    • 2 tbsp. granulated sugar
    • 1 egg
    • 3/4 cup buttermilk (or milk soured with about 1 tbsp. vinegar)
    • 3 tbsp. canola oil
    • Dash of cinnamon
    • 2 peaches (pureed)
    • Extra peaches (whipped cream, and real maple syrup for serving)
    1. Sift and stir together dry ingredients in bowl; then make a well in center of mixture.
    2. Add egg, buttermilk, and oil to well in dry ingredients, stirring just until moistened.
    3. Wash, slice, and puree peaches, peeling and all. Add to mixture, mixing well.
    4. Lightly spray waffle maker with cooking spray if needed, and heat to a moderate temperature.
    5. Cook waffles until they reach a nice golden color, are cooked through, and edges are slightly crispy.
    6. Serve with butter, real maple syrup, peaches, and whipped cream. Enjoy!
    Pancakes, Waffles, & French Toast
    American
    homemade peach waffles, peaches and cream waffles
    With peaches in the batter and peaches sliced on top, Peaches and Cream Waffles have a light peachy taste with a hint of cinnamon. Top them off with whipped cream and real maple syrup, and serve for a scrumptious breakfast or breakfast for dinner. Printable recipe!
  • Easy Grapefruit, Berry, and Tropical Fruit Smoothie Recipe

    Easy Grapefruit, Berry, and Tropical Fruit Smoothie Recipe

    Sweet Scarletts Disclosure
    How to make a simple, easy, natural fruit smoothie, no sugar added. All you need is fruit and ice for a refreshing Grapefruit, Berry, and Tropical Fruit Smoothie. Printable recipe!

    Mmmm, there is nothing like a sweet, red, juicy grapefruit. Throw that together in a blender full of other tropical fruits and berries, and you’ve got a fruit smoothie that is out of this world delicious, not to mention refreshing. If you’ve never tried grapefruit in a smoothie, you are so missing out. But no more, because today I’ve got the perfect recipe for you. It’s so easy and simple and has NO added sugar. The natural fruit itself, including Sweet Scarletts Texas Red Grapefruit, is the sweetness in this smoothie.

    How to make a simple, easy, natural fruit smoothie, no sugar added. All you need is fruit and ice for a refreshing Grapefruit, Berry, and Tropical Fruit Smoothie. Printable recipe!

    Ever since I was a little girl, I’ve loved a good grapefruit. In fact, just looking at a grapefruit brings back really fond memories for me. My dad was an over-the-road truck driver, and sometimes he’d be out for a month at a time. But when he’d return, he ‘d always come home bearing gifts. At certain times of the year, after going through the great state of Texas, he’d bring home huge boxes of grapefruit. We’d store them in our uninsulated cold stairwell that led up to the second story of our old farmhouse. Then every morning (or even of a night) we’d grab a grapefruit and one of the only grapefruit spoons we owned, split the grapefruit open to reveal red, juicy fruit inside, and enjoy to our hearts’ content. We’d eat every bite of the fruit inside, then squeeze out all the juice and drink it down. Not a drop was left when we were finished. My dad loved adding a dash of salt to his grapefruit, a habit he’s passed on to my boys; myself, I love them just the way they are.

    How to make a simple, easy, natural fruit smoothie, no sugar added. All you need is fruit and ice for a refreshing Grapefruit, Berry, and Tropical Fruit Smoothie. Printable recipe!
    How to make a simple, easy, natural fruit smoothie, no sugar added. All you need is fruit and ice for a refreshing Grapefruit, Berry, and Tropical Fruit Smoothie. Printable recipe!
    How to make a simple, easy, natural fruit smoothie, no sugar added. All you need is fruit and ice for a refreshing Grapefruit, Berry, and Tropical Fruit Smoothie. Printable recipe!
    How to make a simple, easy, natural fruit smoothie, no sugar added. All you need is fruit and ice for a refreshing Grapefruit, Berry, and Tropical Fruit Smoothie. Printable recipe!

    For this particular smoothie recipe, all you need is a bunch of fruit, including Sweet Scarletts Grapefruit, and ice cubes. That’s it! No sugar, no extra stuff. Wash, peel, and chunk the fruit into a blender.Then blend until you have a nice, smooth puree. Add the ice cubes and blend again. You’re left with a bright pink smoothie that my guys couldn’t get enough of…

    It’s nature’s sweetness at its finest and simplest. It’s healthy too, a good source of vitamin C and fiber. And it’s so yummy!

    Looking for more smoothie or frozen drink recipes?

    How to make a simple, easy, natural fruit smoothie, no sugar added. All you need is fruit and ice for a refreshing Grapefruit, Berry, and Tropical Fruit Smoothie. Printable recipe!
    How to make a simple, easy, natural fruit smoothie, no sugar added. All you need is fruit and ice for a refreshing Grapefruit, Berry, and Tropical Fruit Smoothie. Printable recipe!

    Grab the printable recipe below and enjoy!

    Easy Grapefruit, Berry, and Tropical Fruit Smoothie Recipe

    Throw a sweet, red, juicy grapefruit together with a blender full of other tropical fruits and berries, and you’ve got a fruit smoothie that is out of this world delicious, not to mention refreshing.

    • 1 Sweet Scarletts Grapefruit
    • 8-10 strawberries
    • 1 orange
    • 2 bananas
    • 2 kiwi
    • 1 cup pineapple chunks (fresh or frozen)
    • 3/4 cup mango chunks (fresh or frozen)
    • 2 cups ice cubes
    1. Wash all fresh fruit; I like to soak mine in a vinegar/water bath for about 10 minutes.
    2. Peel grapefruit, orange, bananas, kiwi, pineapple, and mango.
    3. Stem strawberries.
    4. Chunk fruit up into blender.
    5. Blend until mixture is a nice, smooth puree.
    6. Add ice cubes and blend until mixture is well combined.
    7. Pour into jars or glasses, add straws, and serve immediately.
    8. Enjoy!
    Drinks
    American
    grapefruit smoothie, tropical fruit smoothie
    How to make a simple, easy, natural fruit smoothie, no sugar added. All you need is fruit and ice for a refreshing Grapefruit, Berry, and Tropical Fruit Smoothie. Printable recipe!

    Try Sweet Scarletts, the sweetest Texas red grapefruit. Check out the Sweet Scarletts Facebook page for more from the reddest, sweetest, and best grapefruit you’ve ever tasted.

  • Caramel Apple Donut Holes

    Caramel Apple Donut Holes

    Originally, I meant to get this recipe up in September, but when you’re utterly and completely sick to your stomach for weeks (er, months) on end, food is the absolute last thing you EVER want to look at, let alone write about unless you absolutely have to.

    While I’m still dealing with the yucks somewhat (oh, but I know the end reward will be worth it), I’m calling it and posting this recipe anyway. And you know why? You deserve to make this recipe while you’re still craving caramel apple everything and all the apple recipes.

    Caramel Apple Donut Holes are the perfect fall treat, coated with a Krispy Kreme copycat like icing that’s flaky and oh so scrumptious.

    Back when my taste buds were still in good working order, these donut holes were AH-MAZING.

    These are a quick rise yeast donut, fried in a deep fryer. I know, not the healthiest, but every once in awhile, it’s ok to enjoy a simple treat. Simple ingredients led to a delicious fall treat that I honestly can’t wait to make again.

    Caramel Apple Donut Holes are the perfect fall treat, coated with a Krispy Kreme copycat like icing that’s flaky and oh so scrumptious.

    In fact, I may take this recipe, switch it up, and make a fantastic baked sweet bread. Who can tell? Just let me get my tummy back in order, and a recipe will be coming your way.

    Let’s just talk about the icing, though. I happen to be a fan of Krispy Kreme and the wonderful, flaky, melt-in-your-mouth icing they use on their glazed donuts. In trying to emulate the texture and consistency of their icing, this icing turned out quite well. Quite the copycat if I do say so myself.

    Caramel Apple Donut Holes are the perfect fall treat, coated with a Krispy Kreme copycat like icing that’s flaky and oh so scrumptious.

    When you bite into the donut holes, the icing flakes and gives that deliciously crunchy effect. So yummy!

    Caramel Apple Donut Holes are the perfect fall treat, coated with a Krispy Kreme copycat like icing that’s flaky and oh so scrumptious.

    Grab the printable recipe below. And most of all, enjoy!

    Looking for more sweet breakfast treats?

    Caramel Apple Donut Holes are the perfect fall treat, coated with a Krispy Kreme copycat like icing that’s flaky and oh so scrumptious.

    Caramel Apple Donut Holes

    Caramel apple donut holes are a quick rise yeast donut, fried in a deep fryer and glazed with a thin, flaky, melt-in-your-mouth icing that's oh so delicious!

    Donut Holes:

    • 4 1/2 cups all-purpose flour
    • 2 tablespoons quick rise yeast
    • 2/3 cup cane sugar
    • 3 teaspoons salt
    • 1 tablespoon apple pie spice
    • 3 tablespoons unsalted butter (softened)
    • 1 cup whole milk
    • 3 large eggs
    • 1/2 teaspoon caramel extract

    Icing:

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

    1. Whisk all the dry ingredients, including the flour, yeast, sugar, salt, and apple pie spice, together.

    2. In a separate bowl, mix together the softened unsalted butter, milk, eggs, and caramel extract.

    3. Blend the liquid ingredients with the dry ingredients.

    4. Let the dough rise for an hour or more, 'til doubled in size.

    5. Roll the dough out onto a floured surface, and cut with donut/donut hole cutter. (TIP: If you don't have a donut hole cutter, cut the top off a plastic soda bottle and wash. Use the opening of the soda bottle to cut out donut holes, works like a charm!)

    6. Place the donuts on a cookie sheet and let rise 'til doubled in size.

    7. Meanwhile, mix up the icing, blending all the ingredients together.

    8. Fry the donuts and donut holes in a deep fryer set to 350° F, 'til each donut hole is cooked thru and golden. You can also fry them in a skillet in a couple inches of canola oil.

    9. Let the donuts and donut holes drain on paper bags.

    10. While still warm, dip each one in the icing.

    11. Set on a rack over wax paper to drip and cool.

    12. Once they've cooled enough to eat, they're ready for you to enjoy!

    Breads & Muffins
    American
    caramel apple donut holes, fried donut holes, homemade donut holes

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    caramel apple donut holes recipe
  • Apple Cinnamon Buttermilk Pancakes

    Apple Cinnamon Buttermilk Pancakes

    Fall is here, and my taste buds are hoppin’ with all sorts of ideas for apple this, cinnamon that, pumpkin this, nutmeg that… All the apple recipes, including apple cinnamon buttermilk pancakes! Fall is all about the cozy side of food and home.

    What could be more cozy than a stack of pancakes with a pat of butter on top, drizzled with a hearty amount of warm maple syrup, besides maybe an apple cinnamon French toast bake? Can’t think of anything else, can you?

    Breakfast is served with fluffy Apple Cinnamon Buttermilk Pancakes, made with applesauce and a dash of cinnamon. Serve with butter and warm maple syrup. They’re so scrumptiously delicious!

    Besides maybe a thick pile of homemade French Toast. Of course, with a hint of cinnamon and a little bit of applesauce, this particular stack of pancakes screamed all things fall.

    Instead of adding an egg to my normal batch of pancakes, I decided to go with applesauce to add a nice fall flavor. A dash or two of cinnamon completed this fall breakfast creation. You could also toss in a pinch of homemade apple pie spice! My mouth is actually starting to water, just thinking about it.

    Breakfast is served with fluffy Apple Cinnamon Buttermilk Pancakes, made with applesauce and a dash of cinnamon. Serve with butter and warm maple syrup. They’re so scrumptiously delicious!

    Like butterbeer pancakes from scratch, this pancake recipe is super easy to make and perfect for a weekend breakfast. Grab the griddle and the mixing bowl, and get down to cookin’ up a hearty batch of apple cinnamon flapjacks.

    Breakfast is served with fluffy Apple Cinnamon Buttermilk Pancakes, made with applesauce and a dash of cinnamon. Serve with butter and warm maple syrup. They’re so scrumptiously delicious!

    The nice thing about using applesauce is that unless you’re making your own applesauce, you don’t even have to peel or chop a thing.

    Breakfast is served with fluffy Apple Cinnamon Buttermilk Pancakes, made with applesauce and a dash of cinnamon. Serve with butter and warm maple syrup. They’re so scrumptiously delicious!

    More pancake recipes you may enjoy:

    Grab the printable recipe below. Most of all, enjoy!

    Breakfast is served with fluffy Apple Cinnamon Buttermilk Pancakes, made with applesauce and a dash of cinnamon. Serve with butter and warm maple syrup. They’re so scrumptiously delicious!

      Apple Cinnamon Buttermilk Pancakes

    With a hint of cinnamon and a little bit of applesauce, a stack of apple cinnamon buttermilk pancakes screams all things fall.

    • 1 1/4 cups all-purpose flour
    • 1/2 teaspoon baking soda
    • 2 teaspoons baking powder
    • 1 teaspoon ground cinnamon
    • 3/4 teaspoon salt
    • 2 tablespoons cane sugar
    • 1/4 cup unsweetened applesauce
    • 3/4 cup buttermilk
    • 3 tablespoons canola oil

    1. Whisk together the dry ingredients, including the flour, baking soda, baking powder, cinnamon, salt, and sugar in a large mixing bowl.

    2. Make a well in the center of the mixture.

    3. Add the applesauce, buttermilk, and canola oil to the well; then stir just until moistened.

    4. Lightly spray a griddle with cooking spray, and heat to a moderate temperature over low to medium heat.

    5. Spoon the pancake batter onto the hot griddle, and cook until the tops are covered with bubbles and the edges turn golden brown.

    6. Flip the pancakes and cook the other side. Cook until the pancakes are golden brown and cooked through.

    7. Serve with butter, warm syrup, or a dusting of powdered sugar.

    Pancakes, Waffles, & French Toast
    American
    apple cinnamon buttermilk pancakes, apple cinnamon pancakes, buttermilk pancakes

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    Apple Cinnamon Buttermilk Pancakes Recipe
  • Cheesy Baked Frittata with Ham, Peppers, and Tomatoes

    Cheesy Baked Frittata with Ham, Peppers, and Tomatoes

    A cheesy baked frittata with ham, peppers, and tomatoes makes the perfect breakfast, brunch, or dinner recipe. Eggs are my go to healthy food, especially when I’m out of ideas or whenever I’m just not feelin’ what’s planned on the menu.

    Eggs are one of my favorite foods, and I’m not just saying that. I mean, think about it…. they taste so good, they’re filling, they’re full of protein, and they’re so healthy. I can hardly function without my morning breakfast of eggs and toast. Of course, sometimes I love making something “breakfast-y” for dinner too…. or even a weekend brunch, especially when we have a lot of extra eggs on hand. A Cheesy Baked Frittata is perfect for breakfast, brunch, or dinner and incorporates fresh veggies like onion, peppers, and tomatoes.



    Harvest time is the perfect time to make this particular frittata. It’s packed full of flavor with fresh chopped peppers and tomatoes. Queso Fresco also adds quite the cheesy punch.

    A cheesy baked frittata with ham, peppers, and tomatoes makes the perfect breakfast, brunch, or dinner recipe. Eggs are my go to healthy food, especially when I’m out of ideas or whenever I’m just not feelin’ what’s planned on the menu.

    I normally keep a weekly menu on the fridge, but sometimes we’re just not feelin’ what I’d planned at the start of the week. You know how it goes. Either it doesn’t sound good, or we’re feeling a little lazy. On weeknights when we’re just not sure what to eat for dinner, eggs usually make the cut. Whether we make a breakfast bake, breakfast for dinner, or egg sandwiches, they’re just so versatile and easy.

    Below you’ll find a printable recipe for this Cheesy Baked Frittata. Enjoy!

    Hungry for more breakfast recipes?

    A cheesy baked frittata with ham, peppers, and tomatoes makes the perfect breakfast, brunch, or dinner recipe. Eggs are my go to healthy food, especially when I’m out of ideas or whenever I’m just not feelin’ what’s planned on the menu.

    Cheesy Baked Frittata with Ham, Peppers, and Tomatoes

    A Cheesy Baked Frittata is perfect for breakfast, brunch, or dinner and incorporates fresh veggies like onion, peppers, and tomatoes.

    • 10-12 eggs
    • 1 cup heavy whipping cream
    • 3-4 small to medium peppers (chopped)
    • 1/2 medium onion (chopped)
    • 2 to matoes (chopped)
    • 5-6 slices ham
    • 10 oz. Queso Fresco
    • Salt & Pepper
    1. Pre-heat oven to 350°.
    2. Wash and chop peppers, onion, and tomatoes. Set aside.
    3. Beat eggs and whipping cream together in medium sized bowl. Add a dash of salt and pepper.
    4. Tear ham into bite-sized pieces and add to egg mixture.
    5. Add chopped veggies.
    6. Crumble Queso Fresco into mixture.
    7. Pour into greased, oven-safe skillet, and bake at 350° for about 1 hour, or until eggs are set and cooked to temperature.
    8. Serve while warm and enjoy!
    Breakfast & Brunch
    American
    baked frittata, cheesy frittata, cheesy frittata with ham