Breakfast

Total time: 45 mins | Serves: 4-6

Breakfast is my favorite meal of the day. I always make sure to serve a filling breakfast to jump-start my day. This Biscuits and Gravy Casserole has been one of my go-to breakfasts. It is very comforting, delicious, and easy to make. I make this casserole in advance to save time. If you love the classic biscuit and gravy, you’ll love this version more! It is a quicker and super comforting breakfast. Creamy, incredibly savory, and every bite is laced with goodness! Serve this casserole piping hot to start your day right!

INGREDIENTS

1 pound ground breakfast sausage
1 can of refrigerated flaky biscuits
2 1/2 c. whole milk
4 tbsp flour
1 tsp kosher salt
1/2-1 tsp freshly ground black pepper

How to make Biscuits and Gravy Casserole

Step 1: Prepare the oven. Preheat it to 400 degrees F. Ready a baking dish. Grease and set aside. For this recipe, you can also use an 8 x 10-inch baking dish.

Step 2: Into quarters, cut each biscuit. In the bottom of the prepared pan, layer half of the quarters. Place in the preheated oven and bake for about 10 minutes. Set aside when done.

Step 3: Cook the ground sausage in a large skillet until completely cooked. Then, sprinkle in the flour and continue to cook for another 1 to 2 minutes, stirring using a wooden spoon.

Step 4: Gradually whisk in the milk on medium heat and cook further until the mixture comes to a low coil and begins to thicken, stirring often. To taste, season with salt and black pepper.

Step 5: Over the cooked biscuits, pour the gravy. On top, layer the rest of the biscuit. Return to the oven and resume baking for another 14 to 18 minutes until golden brown.

Step 6: Remove from the oven when done and serve the casserole immediately. Enjoy!

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Prep time: 10 mins | Cook time: 1 hr | Yield: 1 loaf of pineapple bread

This Pineapple Quick Bread is bursting with summer flavor! It is sweet and tangy at the same time with a simple yet delightful pineapple glaze. The sour cream is an unexpected ingredient in this recipe, but it works wonders! This dessert bread is not your ordinary bread. If you want to try something different, you have to give this Pineapple Quick Bread a go very soon! I guarantee that you’ll be pleased!

Ingredients

BREAD:

1 large egg, beaten
1 tsp baking soda
3 ounces cream cheese, softened
1 c. sugar
2 c. flour
3 tsp vanilla extract
1/2 c. sour cream
1 20-ounce can of crushed pineapple, drained (save 2-3 tablespoons of the juice for the glaze)
1 tsp salt

GLAZE:

2-3 tablespoons reserved pineapple juice
1 1/2 c. powdered sugar

How to make Pineapple Quick Bread

Step 1: Prepare the oven. Preheat it to 350 degrees. Ready a bread pan. Grease and set aside.

Step 2: Place the flour, baking soda, and salt in a medium bowl. Mix well until combined.

Step 3: Add the egg, sugar, cream cheese, and vanilla to another bowl. Beat well until smooth.

Step 4: Into the cream cheese mixture, add the flour mixture and mix well. Then, whisk in the sour cream until just blended. Next, fold in the crushed pineapple.

Step 5: Into the prepared bread pan, transfer the batter. Place in the preheated oven and bake for about 55 to 60 minutes or until a toothpick inserted in the center of the bread comes out clean.

Step 6: Remove from the oven when done and let the bread cool for about 15 to 20 minutes in the pan before inverting on a wire rack to cool completely.

Step 7: In the meantime, prepare the glaze. Combine the powdered sugar and pineapple juice until mixed. Then, drizzle this on top of the cooled bread.

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Prep Time: 1 hr | Cook Time: 1 hr 30 mins | Resting Time: 6 hrs | Total Time: 2 hrs 30 mins | Servings: 10

This Mexican Breakfast Casserole is a delightful, filling dinner best pair with your favorite taco toppings. For best results, prep this casserole at least 6 hours before serving. This gives the eggs time to get into the tortillas and guarantees moist and almost flaky results when baked. You can also keep any leftovers in the fridge for up to 4 to 5 days, covered. When ready to serve, reheat and enjoy!

Ingredients

5 cloves garlic, minced
1 lb chorizo sausage
½ red bell pepper, finely chopped
½ large onion, finely chopped
8 oz. Pepper Jack cheese, shredded
4 green onions, finely sliced
¼ c. cilantro, finely chopped
8 oz. cheddar cheese, shredded
2 jalapeno peppers, seeded, deveined, and finely chopped
3 c. half-and-half
½ tsp hot sauce
12 large eggs
½ tsp ground black pepper
Toppings: Pico de Gallo, sour cream, and avocado or guacamole
9 corn tortillas quartered

How to make Mexican Breakfast Casserole

Step 1: Cook the chorizo, onions, bell peppers, and garlic in a large skillet until brown and completely cooked. When done, set this aside.

Step 2: Place the cheeses, cilantro, green onions, and jalapenos in a medium mixing bowl. Mix well until combined and set aside.

Step 3: Grease a 9 x 13-inch baking dish using butter.

Step 4: Into the bottom of the prepared baking dish, lay (about 12 pieces) the tortilla. On top, spoon 1/3 of the chorizo mixture and sprinkle with 1/3 of the cheese mixture. Do the same layers twice, ending with the cheese layer.

Step 5: Beat the eggs, half & half, hot sauce, and black pepper in another large mixing bowl until well blended and a little bubbly. On top of the tortilla layers, pour the egg mixture.

Step 6: Tent the baking dish and place it in the fridge for at least 6 hours or overnight.

Step 7: When ready to serve, bake the casserole for about 60 to 90 minutes at 350 degrees until golden brown, and a fork inserted in the casserole comes out clean.

Step 8: Remove from the oven when done and allow the casserole to set for about 10 minutes. Then, serve with sour cream, fresh Pico de Gallo, and avocado. Enjoy!

Nutrition Facts:

Serving: 1serving | Calories: 612 kcal | Carbohydrates: 17g | Protein: 33g | Fat: 46g | Saturated Fat: 23g | Cholesterol: 307mg | Sodium: 945mg | Potassium: 479mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1235IU | Vitamin C: 14mg | Calcium: 469mg | Iron: 2mg

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Nothing beats homemade pancakes. They are super easy and quick to make. The best part is you can customize them to your heart’s desire! Make the fluffiest with crisp edges pancakes at home with this easy recipe any time!

Ingredients

1/4 c. butter – melted
2 c. all-purpose flour
4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 c. granulated sugar
1 3/4 c. milk
1/4 teaspoon salt
1 large egg
2 teaspoons pure vanilla extract

How to make Homemade Pancakes

Step 1: In a large-sized bowl, place the flour, sugar, baking powder, baking soda, and salt. Mix well.

Step 2: Beat the milk in another bowl along with the slightly cooled melted butter, vanilla, and egg until smooth. At this point, the mixture should have a thick and creamy consistency. You can fold in a few tbsp of milk if the batter turned out too thick until you reach your preferred consistency.

Step 3: Lightly grease a nonstick pan or griddle with butter and heat over low-medium heat. To the hot pan, pour 1/4 c. of the batter using a ladle or measuring cup, gently spreading the batter out into a round shape using the back of the ladle. Cook the pancake until bubbles start to appear on the surface, the pancake has puffed up a bit, and the first side is golden. Then, flip and continue to cook the other side until golden. When done, transfer the pancake to a plate.

Step 4: Do the same for the rest of the batter, adding a bit of butter after each batch.

Step 5: To serve, enjoy the homemade pancakes with agave, maple syrup, softened butter, honey, pancake syrup, confectioners’ sugar, fruit, whipped cream, or a combination of toppings.

Notes:

Before pulling the pancake off, make sure the sides are slightly crisp to prevent the pancakes from becoming soggy.

Place the pancakes in a 200 degrees F oven to keep them warm while cooking the rest. Simply put the baking sheet on a cooling rack and into the oven. Once the oven feels warm, you can turn it off.

If desired, you can also add blueberries, crushed pecans or walnuts, chocolate chips, carob chips, or bananas for fun and delicious varieties.

In a freezer bag, place the pancakes and store them in the freezer for up to 1 month.

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Prep Time: 15 mins | Cook Time: 50 mins | Total Time: 1 hr 5 mins | Servings: 15

These Bacon wrapped water chestnuts are the perfect appetizer. Kid-friendly and one of the best and most requested appetizers. These tasty bites of water chestnuts wrapped in bacon slathered in a mouthwatering brown sugar glaze are always the first to go at any party! You are welcome to make a big batch and just keep them in an airtight container and store them in the fridge for up to 4 to 5 days. Or freeze for up to 3 months. If you want to keep these Bacon-wrapped water chestnuts, hot for a gathering, you can keep these in a warm slow cooker.

I love this easy bacon-wrapped water chestnut recipe. I can make this in advance. You just have to wrap them on a baking sheet, place them in an airtight container, and freeze them. When ready to serve, thaw them and bake and sauce following the recipe. You can also make these bacon-wrapped water chestnuts keto-friendly by replacing the sauce with sugar-free BBQ sauce.

Ingredients

1 package of center-cut bacon
1 can whole water chestnuts
1 tbsp Worcestershire sauce
1 c. ketchup
Toothpicks
1 c. brown sugar

How to make Bacon wrapped water chestnuts

Step 1: Prepare the oven. Preheat it to 350 degrees.

Step 2: In thirds, slice the pieces of bacon. Wrap 1 piece of the bacon around 1 water chestnut. To secure the bacon, put a toothpick through the bacon and water the chestnut.

Step 3: Using a non-stick spray, grease a foil-lined cookie sheet. On the pan, place the wrapped water chestnuts.

Step 4: Place in the preheated oven and bake for about 25 minutes.

Step 5: In the meantime, place the ketchup, brown sugar, and Worcestershire sauce in a small saucepan. Cook for about 5 minutes over medium heat until the brown sugar has dissolved. Then, take the pan off the heat.

Step 6: Take the water chestnuts out of the oven after 25 minutes of baking and pour the sauce over them. Return to the oven and continue to bake for additional 25 minutes.

Step 7: When done, serve the Bacon wrapped water chestnuts warm. Enjoy!

Nutrition Facts:

Calories: 80 kcal | Carbohydrates: 18g | Sodium: 170mg | Potassium: 81mg | Sugar: 17g | Vitamin A: 80IU | Vitamin C: 0.8mg | Calcium: 16mg | Iron: 0.2mg

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Prep time: 2 hrs 25 mins | Cook time: 45 mins | Serves: 8-10

This Amaretto Bread Pudding is the best pudding you’ll ever make! A melt-in-your-mouth dessert that combines almond liqueur with comforting liquid-soaked bread. Serve this pudding with a scoop of vanilla ice cream for a super fun, flavorful dessert that everyone will be raving about!

Ingredients

PUDDING:

1 quart half and half
1 lb loaf brioche, Texas toast, or other thick-cut bread (stale or flash-baked at 350 degrees F)
4 tbsp salted butter, melted
1 1/2 c. granulated sugar
3 eggs
3/4 c. slivered almonds
1 tbsp almond extract

SAUCE AND SERVING:

1 egg, beaten
8 tbsp butter
1 c. powdered sugar
whipped cream, evaporated milk, or vanilla ice cream for serving
1/4 c. Amaretto liqueur

How to make Amaretto Bread Pudding

PUDDING:

Step 1: Prepare the oven. Preheat it to 325 degrees F.

Step 2: Into bite-sized pieces, tear the bread and place them in a medium bowl. On top, pour the half-and-half. Let the bread soak for about 30 minutes. After 30 minutes, toss to coat all the pieces of bread. Keep this aside for additional 30 minutes.

Step 3: In a large bowl, place the butter, sugar, and eggs. Mix well, then mix in the almond extract and fold in the almonds.

Step 4: Into a greased 9 x 13-inch baking dish, transfer the bread. Over the bread, pour the egg mixture.

Step 5: Place in the preheated oven and bake for about 45 minutes or until the top of the heat is golden brown. In the last 15 minutes of baking, cover the dish. Do this if the bread is browning too quickly.

SAUCE AND SERVING:

Step 6: In the meantime, whisk the powdered sugar and butter in a small saucepan. Over low heat, melt the butter while stirring to ensure the sugar is completely dissolved. Take the pan off the heat when done and let the mixture cool for about 10 minutes before stirring in the egg and Amaretto.

Step 7: Over the bread pudding, pour the sauce. Tent the dish and resume baking for additional 5 to 10 minutes or until the sauce bubbles and is partly absorbed into the pudding.

Step 8: Remove from the oven when done and serve the pudding with whipped cream, evaporated milk, or vanilla ice cream. Enjoy!

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Prep time: 5 mins | Cook time: 40 mins | Yield: 2 loaves

Easy and quick – this delicious Pistachio Bread is one of my favorite bread recipes. This is made with real pistachios mixed with the rest of the simple ingredients. If you love pistachios, I am pretty sure that you’ll dig this delightful Pistachio Bread. This bread is slightly sweet and perfect to pair with coffee or tea for breakfast or a snack.

You’ll taste the earthy and nutty flavors of the pistachios in this bread. This bread is pretty versatile. It is great to serve not only for breakfast, but any time of the day. This Pistachio Bread is also freezer-friendly. You can whip up a few batches and freeze them for a last-minute treat!

Make sure not to miss this Pistachio Bread recipe. It’s a must, especially for people who love pistachio more than anything!

INGREDIENTS

3 3.4-ounce pistachio instant pudding
1 15.25-ounce yellow cake mix
1 c. hot water
4 eggs, room temperature
½ c. vegetable oil
¼ chopped pistachios
Red and green sprinkles, optional
2-4 drops of green food coloring, optional

How to make Pistachio Bread

Step 1: Prepare the oven. Preheat it to 350 degrees F. Ready two bread loaf pans. Grease and set aside.

Step 2: Place the cake mix, pudding mix, hot water, oil, eggs, and food coloring in a large mixing bowl. Mix well until completely blended.

Step 3: To the mixing bowl, add the pistachios and mix well for another 1 to 2 minutes.

Step 4: Into the prepared loaf pans, transfer the batter and top with the red and green sprinkles.

Step 5: Place in the preheated oven and bake for about 40 to 45 minutes or until a toothpick inserted in the middle of the bread comes out clean.

Step 6: Remove from the oven when done and allow the Pistachio Bread to cool in the pan. Then, take the bread out of the loaf pan. Slice ad serve. Enjoy!

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Total time: 1 hr | Serves: 12-16

Start your mornings right with this Buttermilk Blueberry Breakfast Bake. No, this is not a dessert, but a cake-like breakfast treats that you can easily make in advance and freezes beautifully. Super moist and incredibly delightful. And an amazing addition to your breakfast must-haves!

This delicious breakfast treat is loaded with fresh blueberries. It is a simple, summery cake-like treat to satisfy your carbs and sugar cravings. This Buttermilk Blueberry Breakfast Bake is seriously one of the best morning treats I’ve made!

INGREDIENTS

1/2 c. (1 stick) unsalted butter, softened
2 c. all-purpose flour, divided
2 c. fresh blueberries
1/2 c. buttermilk
1 c. sugar, plus extra for sprinkling on the cake
1 lemon, zested
2 tsp baking powder
1 tsp kosher salt
1 tsp vanilla extract
1 large egg, room temperature

How to make Buttermilk Blueberry Breakfast Bake

Step 1: Prepare the oven. Preheat it to 350 degrees F. Using butter or non-stick spray, lightly grease a square baking dish.

Step 2: Place 1 3/4 cups flour, baking powder, and salt in a medium bowl. Mix well until combined.

Step 3: Cream the butter and sugar in a large bowl or mixer for about 3 to 5 minutes or until light in color and fluffy. Then, add the egg, along with the vanilla extract, and continue beating until well blended.

Step 4: Alternately add the buttermilk and flour mixture, mixing until just combined. Into the rest of the 1/4 c. flour, fold in the blueberries until completely coated. Into the batter, toss in the blueberries and fold.

Step 5: Into the prepared baking dish, pour the batter and sprinkle 1 to 2 tbsp sugar on top.

Step 6: Bake in the preheated oven for about 40 minutes or until a toothpick inserted in the middle comes out clean.

Step 7: When done, take the dish out of the oven and allow it to cool before serving.

Step 8: Serve and enjoy!

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Prep Time: 10 mins | Cook Time: 1 hr | Total Time: 1 hr 10 mins | Yield: 10 people

This ham and hash brown casserole is an excellent breakfast option. It is packed with cheese and a scrumptious creamy potato base. The best part is this is incredibly easy and quick to throw together using just a couple of simple ingredients. Jump-start your day with this delicious ham and hash brown casserole!

I love to serve this casserole on holiday mornings. I also use leftover ham pieces for this recipe. This casserole is filled with breakfast must-haves; diced ham, frozen hash brown potatoes, and two types of cheese. The melty, crispy golden brown top of this casserole is to die for! All the ingredients come together perfectly! This casserole will make your mouth water every time! And you can even make this in advance.

This recipe is also very versatile. You can swap the ingredients with what you have on hand. To change up the flavor a bit, you can use cream of chicken or cream of cheddar in place of cream of potato. You can also use leftover ham or diced ham. I always top this casserole with extra cheese before baking. Because more cheese is way better!

Ingredients

2 (10.75-ounce) cans condensed cream of potato soup
1 lb cooked diced ham
1 (16-ounce) container of sour cream
1½ c. grated Parmesan cheese
2 c. shredded sharp Cheddar cheese
1 (32-ounce) package of frozen hash brown potatoes

HOW TO MAKE HAM AND CHEESE HASH BROWN CASSEROLE

Step 1: Prepare the oven. Preheat it to 350 degrees F. Using cooking spray, lightly grease a 9 x 13-inch baking dish.

Step 2: Into a large bowl, place the hash browns and ham, cream of potato soup, cheddar cheese, and sour cream. Mix well until blended, then spread this onto the prepared baking dish. On top, sprinkle with Parmesan cheese.

Step 3: Cover the dish and place it in the preheated oven and bake for about 1 hour or until lightly browned and bubbly.

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Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Yield: 8 people

This, Pigs in a blanket breakfast casserole is seriously one of the best casseroles! This is made with crescent rolls, Dijon mustard, lit’l smokies, cheese, eggs, and milk. Incredibly easy to make and perfect to serve for breakfast, brunch, lunch, dinner, or even tailgating! This easy breakfast casserole is always a big hit at home. I love every inch of this casserole. It is topped with breakfast must-haves; tons of cheese, eggs, and milk. If you love pigs in a blanket and casserole, you’ll surely enjoy this casserole version. Pair this casserole with some grape salad or frozen fruit salad for a simple, fun, and tasty meal any time!

Breakfast will never be the same without these pigs in a blanket casserole! This has a wonderful combination of flavors from the buttery crescent dough, seasoned sausage, and egg. And this easy casserole comes together in less than an hour.

Ingredients

5 eggs
1 (14-ounces) package Lit’l Smokies
1 (4-count) tube refrigerated crescent rolls
1 (8-count) tube refrigerated crescent rolls
¼ c. Dijon mustard
1½ c. milk
salt and pepper, to taste
2 c. shredded cheddar cheese

HOW TO MAKE PIGS IN A BLANKET BREAKFAST CASSEROLE

Step 1: Prepare the oven. Preheat it to 375 degrees F. Using cooking spray, lightly grease a 9 x 13-inch baking pan.

Step 2: After unrolling both cans of crescent rolls, divide them into 12 triangles. On each triangle, spread a heaping tsp of Dijon mustard.

Step 3: Into 3 narrow triangles, cut each triangle lengthwise.

Step 4: On the wide side of each triangle, place the sausage. Then, roll the triangle and place it in the prepared baking pan. On top, sprinkle the shredded cheese.

Step 5: Mix the eggs with milk and season with salt and pepper. Pour this over the pigs in a blanket.

Step 6: Place in the preheated oven and bake for about 30 to 40 minutes or until the egg mixture is set.

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