This easy breakfast recipe is perfect for busy mornings when you want something wholesome without a lot of effort. The combination of creamy Lifeway Farmer Cheese, juicy berries, and a touch of sweetness creates a balanced bowl that keeps you full and satisfied.

I love using Lifeway Farmer Cheese in this recipe because it’s rich, smooth, and packed with protein. If you’ve never tried Farmer Cheese before, it’s similar to a blend of cottage cheese and ricotta, mild, slightly tangy, and incredibly versatile. Lifeway’s version also contains live and active cultures, making it a great choice for supporting gut health while enjoying something truly delicious.

Why You’ll Love This Recipe

• High-protein breakfast: Keeps you full and energized all morning
• Quick and easy: Ready in just minutes with no cooking required
• Customizable: Swap fruits and toppings based on what you have
• Beautiful presentation: Perfect for sharing or elevating your everyday breakfast

Ingredients

Scroll Down for Ingredient Amounts Listed in the Full Printable Recipe Card Below

• Lifeway Farmer Cheese – Creamy, high-protein base with a mild tang
• Fresh fruit – Adds natural sweetness and vibrant color (berries work great)
• Peanut butter – Provides richness and healthy fats
• Honey – Adds a touch of natural sweetness
• Granola – Brings the perfect crunchy texture

How to Make a Berry Breakfast Bowl

1. Add the farmer cheese to a bowl and spread it into an even layer.
2. Arrange the fresh fruit on top in rows or a rainbow pattern.
3. In a small bowl, stir together the peanut butter and honey until smooth.
4. Drizzle the peanut butter mixture over the fruit and farmer cheese.
5. Sprinkle granola over the top.
6. Serve immediately and enjoy.

Storage Instructions

Store Farmer Cheese in an airtight container in the fridge. Wash and prep fruit in advance and refrigerate separately. Assemble just before serving to keep the granola crunchy.

Expert Tips

• Slightly warm the peanut butter to make it easier to drizzle.
• Use a mix of berries for the best flavor and color contrast.
• Add banana slices or coconut flakes for extra texture.
• For extra protein, sprinkle in chia seeds or hemp hearts.

Frequently Asked Questions

This post was created in partnership with Lifeway. All thoughts and opinions are 100% my own.

Print

Berry Breakfast Bowl

This berry breakfast bowl with Lifeway Farmer Cheese is a creamy, protein-packed way to start your day, layered with fresh fruit, a sweet peanut butter drizzle, and a satisfying crunch of granola.

Course Breakfast

Cuisine American

Keyword breakfast

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

Total Time 10 minutes minutes

Servings 1 serving

Calories 359kcal

Ingredients

• 1/2 cup Lifeway Farmer Cheese
• 1/2-3/4 cup fresh fruit
• 2 tablespoons peanut butter
• 1-2 teaspoons honey
• 2 tablespoons granola

Instructions

• Add the Lifeway Farmer Cheese to a bowl and spread it out evenly.
• Arrange the fresh fruit on top (line them up for a pretty rainbow look if you’d like!).
• In a small bowl, mix the peanut butter and honey until smooth.
• Spread the peanut butter mixture over Lifeway Farmer Cheese.
• Sprinkle granola on top. Serve immediately and enjoy!

Nutrition

Calories: 359kcal | Carbohydrates: 43g | Protein: 21g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 5mg | Sodium: 540mg | Potassium: 374mg | Fiber: 4g | Sugar: 28g | Vitamin A: 404IU | Vitamin C: 3mg | Calcium: 100mg | Iron: 2mg

The post Berry Breakfast Bowl appeared first on Dinner in 321.

If you love hearty, comforting breakfasts, these sausage biscuit muffins are about to become a new go-to. They combine fluffy eggs, savory breakfast sausage, and sharp cheddar cheese with the bold flavor of Cheddar Bay biscuits, all baked into perfectly portioned muffins. They’re easy to make, super satisfying, and perfect for feeding a crowd.

Using Red Lobster® Cheddar Bay Biscuit Mix makes this recipe incredibly simple while delivering that signature cheesy, garlicky flavor everyone loves. Instead of making biscuits from scratch, the mix does the heavy lifting, giving you consistent, delicious results every time. Paired with a creamy homemade gravy, these muffins feel like a full Southern-style breakfast in one bite.

Why You’ll Love These Sausage Biscuit Muffins

• Loaded with Cheddar Bay flavor in every bite.
• High-protein and filling—perfect for breakfast or brunch.
• Quick and easy to make with simple ingredients.
• Perfect for meal prep or feeding a crowd.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Full Printable Recipe Card Below

For the Muffins

• Breakfast sausage – Adds savory, hearty flavor and protein
• Eggs – Bind everything together and create a fluffy texture
• Sharp cheddar cheese – Brings bold, cheesy richness
• Red Lobster® Cheddar Bay Biscuit Mix – The star ingredient that adds structure and signature flavor
• Seasoning packet (from the mix) – Infuses that classic buttery garlic taste

For the Gravy

• Sausage drippings + butter or neutral oil – Create a rich, flavorful base for the gravy
• Red Lobster® Cheddar Bay Biscuit Mix – Thickens the gravy while adding extra flavor
• Milk – Makes the gravy smooth, creamy, and pourable

How to Make Red Lobster Sausage Biscuit Muffins

1. Cook and crumble the breakfast sausage in a skillet until browned and fully cooked. Transfer to a paper towel–lined plate, reserving the drippings.

2. Heat a large skillet over medium heat. Cook and crumble the breakfast sausage until browned and fully cooked. Transfer sausage to a paper towel–lined plate, reserving the drippings in the skillet.
3. Preheat oven to 375°F and lightly grease a 12-cup muffin pan.
4. In a large bowl, whisk the eggs until smooth. Stir in the cheddar cheese and cooked sausage.

5. Add 1 ¼ cups of the Cheddar Bay Biscuit Mix and half of the seasoning packet included in the box until well combined.

6. Scoop or spoon the mixture into the muffin pan, filling each cup about ¾ full. 

7. Bake 15–18 minutes, or until set in the center and lightly golden. Run a knife around the edges to loosen and transfer muffins to a serving plate.
8. For the gravy, return the skillet with the sausage drippings to the stove and add neutral oil as needed to equal ¼ cup total grease. Heat over medium-high. Whisk in ¼ cup Cheddar Bay Biscuit Mix and cook for 1 minute. 

9. Slowly whisk in the milk and cook 4–6 minutes, stirring frequently, until thick and creamy.

10. Serve the muffins warm with the gravy on the side for dipping or spooning over the top.

Expert Tips

• You can use various types of sausage, such as pork, turkey, or even a vegetarian sausage substitute, depending on your dietary preferences. The fat content will impact the moisture content of the cheese and sausage muffin. Add extra cheese or cream cheese if your sausage choice is lean.
• Don’t overfill the muffin cups to prevent spilling while baking.
• Use freshly shredded cheese for the best melt and texture.
• Reserve those sausage drippings. They add so much flavor to the gravy.
• Whisk constantly when making gravy to keep it smooth.
• Serve warm for the best flavor and texture!

Storage Instructions

Store muffins in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for a quick breakfast or snack. Store gravy separately in the refrigerator for up to 3 days. Reheat gravy on the stovetop or microwave, adding a splash of milk if needed

Muffins can be frozen for up to 2 months. Thaw and reheat before serving.

Frequently Asked Questions

Print

Red Lobster® Biscuit Muffins

These Red Lobster Sausage Biscuit Muffins are savory, cheesy, and packed with flavor in every bite. Made with Red Lobster® Cheddar Bay Biscuit Mix, they bring that iconic buttery, garlicky goodness into an easy, protein-packed breakfast or brunch option.

Course Breakfast

Cuisine American

Keyword pork

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12 servings

Calories 242kcal

Ingredients

Muffins

• 1 pound breakfast sausage
• 4 large eggs
• 1 1/2 cups shredded sharp cheddar cheese
• 1 1/4 cups Red Lobster® Cheddar Bay Biscuit Mix

Gravy

• 2-3 tablespoons butter or neutral oil
• 1/4 cup Red Lobster® Cheddar Bay Biscuit Mix
• 2-2 1/2 cups milk

Instructions

• Heat a large skillet over medium heat. Cook and crumble the breakfast sausage until browned and fully cooked. Transfer sausage to a paper towel–lined plate, reserving the drippings in the skillet.
• Preheat oven to 375°F and lightly grease a 12-cup muffin pan.
• In a large bowl, whisk the eggs until smooth. Stir in the cheddar cheese, cooked sausage, 1 ¼ cups of the Cheddar Bay Biscuit Mix, and half of the seasoning packet included in the box until well combined.
• Scoop or spoon the mixture into the muffin pan, filling each cup about ¾ full.
• Bake 15–18 minutes, or until set in the center and lightly golden. Run a knife around the edges to loosen and transfer muffins to a serving plate.
• For the gravy, return the skillet with the sausage drippings to the stove and add neutral oil as needed to equal ¼ cup total grease. Heat over medium-high. Whisk in ¼ cup Cheddar Bay Biscuit Mix and cook for 1 minute.
• Slowly whisk in the milk and cook 4–6 minutes, stirring frequently, until thick and creamy.
• Serve the muffins warm with the gravy on the side for dipping or spooning over the top.

Notes

Tips

• You can use various types of sausage, such as pork, turkey, or even a vegetarian sausage substitute, depending on your dietary preferences. The fat content will impact the moisture content of the cheese and sausage muffin. Add extra cheese or cream cheese if your sausage choice is lean.
• Don’t overfill the muffin cups to prevent spilling while baking.
• Use freshly shredded cheese for the best melt and texture.
• Reserve those sausage drippings. They add so much flavor to the gravy.
• Whisk constantly when making gravy to keep it smooth.
• Serve warm for the best flavor and texture!

Storage

Store muffins in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for a quick breakfast or snack. Store gravy separately in the refrigerator for up to 3 days. Reheat gravy on the stovetop or microwave, adding a splash of milk if needed

Muffins can be frozen for up to 2 months. Thaw and reheat before serving.

Nutrition

Calories: 242kcal | Carbohydrates: 13g | Protein: 15g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 106mg | Sodium: 553mg | Potassium: 243mg | Fiber: 0.3g | Sugar: 4g | Vitamin A: 365IU | Vitamin C: 1mg | Calcium: 211mg | Iron: 1mg

The post Red Lobster Sausage Biscuit Muffins appeared first on Dinner in 321.

We will be the first to say, this is one of our favorite easy seasonal breakfast recipes we’ve ever made! We recently served it at a neighborhood brunch and it was the most popular recipe by far, there were no leftovers.

The best part is it’s easy to assemble with one bowl and a baking dish. Plus, you can prep the recipe the day before and keep it in the fridge overnight to bake fresh in the morning. It’s truly so easy for entertaining and will taste like you took hours to make it.

Our Brioche French Toast Casserole is a similar recipe and one of our most popular breakfast recipes on our site, give it a try too!

Why You’ll Love this Recipe

• Easy to assemble with minimal cleanup. This is a one-bowl breakfast recipe. Regular french toast uses a lot of kitchen equipment, but not our breakfast bake version.
• Perfect to make in advance to serve a crowd. We made sure when developing the recipe to have instructions to be able to make this the day before, keep it in the fridge overnight, and bake it in the morning for simple cooking.
• A family favorite fall recipe. You will be the most popular person at the table because everyone will be asking you for this apple french toast bake recipe.

Laura Ashley’s Tip: Our secret ingredient is using apple cider drink mix as the special spice mix. If you can’t find this, then add a bit more sugar, as well as a hearty dash of cinnamon, nutmeg, and a pinch of cloves.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below.

• Large eggs: Binds the apple french toast casserole together to give it that custardy flavor.
• Evaporated milk: Richer in flavor than regular milk and helps with creaminess.
• Spiced apple cider instant drink mix: Adds all the fall flavors in every bite.
• Brown sugar: Sweetens the french toast bake perfectly, plus adds a hint of molasses.
• Vanilla extract: Gives caramel and floral notes.
• Cubed bread brioche, French, or challah bread: All different bread varieties work in this recipe. We often recommend to use day-old bread so it soaks up more of the egg mixture for the perfect moisture.
• Peeled and chopped apples apple: Use your favorite type here! Granny smith, honeycrisp, or cosmic crisp are our preference.
• Chopped pecans, walnuts or sliced almonds: Nuts are optional, but we love to add them for a bit of crunch and their rich flavor.
• Salted butter: Brings all of the ingredients together and adds moisture to every bite.
• Optional garnishes: These are some of the fun toppings we’ve served with the french toast bake with apples – maple syrup, salted caramel, additional chopped fresh apple, and fresh whipped cream.

Tools You’ll Need

• Mixing Bowls
• Measuring Cups and Spoons
• Whisk
• 13”x9” Pan or Casserole Dish

How to Make Apple French Toast Casserole

1. Grease a 13×9-inch baking dish with butter or nonstick spray.
2. Spread the prepared bread cubes and apple pieces in the prepared baking dish.
3. For the custard, in a large mixing bowl, whisk together eggs, evaporated milk, half of the spiced apple cider drink mix, 1/4 cup brown sugar, and vanilla extract until well combined.

4. Pour the custard evenly over the top of the bread and apples. Gently tap to ensure all of the bread cubes are submerged.

5. If desired, sprinkle chopped pecans or walnuts on top of the bread. Cover with plastic wrap or aluminum foil and refrigerate for at least 1 hour or overnight.
6. Once ready to bake, remove the casserole from the refrigerator and let it sit at room temperature for about 15 minutes. Preheat oven to 375°F.
7. In a small bowl, whisk together butter and the remaining half of the spiced apple cider drink mix and 1/4 cup brown sugar. Pour the mixture over top of the prepared base.

8. Bake uncovered for 35-40 minutes, or until the top is golden brown and the center is set.
9. Let the baked French toast cool for a few minutes. Dust with powdered sugar if desired and serve with your favorite toppings.

Expert Tips

• Choose your favorite type of apple for this recipe. We love Granny smith, their tartness pairs with the sweet bake so well. Another couple favorites are honeycrisp and cosmic crisp. They are sweet and sour in flavor making for the perfect flavor.
• Add nuts if desired. We love adding pecans, walnuts, or even almonds for a bit of a crunch in every bite.
• Day-old bread is better for this apple french toast bake. When the bread is slightly stale, it actually soaks the custard up better to make it more moist and delicious.
• We recommend soaking the casserole overnight if you have the time. You can soak for 1 hour, but if you do have time to assemble the day before, it allows the flavors to become even more delicious when baked.

Storage

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave, oven, or toaster oven until warmed through.

You can freeze the leftovers as well for up to 2 months. We like to cut the casserole into individual servings, then wrap and freeze them for easy reheating. Reheat in the oven or toaster oven for the best results.

This is the best breakfast to make in advance as well! We love to assemble it the night before to make serving breakfast on a busy weekday morning or to a group of people on the weekend so much easier.

FAQs

More Easy Apple Recipes

• Applesauce Oatmeal Muffins
• Apple Dapple Cake
• Apple Roll
• Apple Crescent Rolls

Print

Apple French Toast Casserole

This Apple French Toast Casserole is the ultimate Fall breakfast or brunch recipe that's easy to make in advance for a crowd. Prep the bake in minutes the day before, then cook it in the morning for a sweet breakfast that will be gone in seconds.

Course bread, Breakfast

Cuisine American

Keyword holiday, holidays

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

1 hour hour

Total Time 2 hours hours

Servings 12 servings

Calories 597kcal

Ingredients

• 6 jumbo eggs or 8 large eggs
• 12 ounces evaporated milk
• 21 gram pouch spiced apple cider instant drink mix divided
• 1/2 cup brown sugar divided
• 1 teaspoon vanilla extract
• 8 cups cubed bread brioche, French, or challah bread
• 2 cups peeled and chopped apples apple variety as desired
• 1/3 cup chopped pecans, walnuts or sliced almonds optional
• 1/4 cup salted butter
• Optional garnishes: maple syrup, salted caramel, additional chopped fresh apple, fresh whipped cream

Instructions

• Grease a 13×9-inch baking dish with butter or nonstick spray.
• Spread the prepared bread cubes and apple pieces in the prepared baking dish.
• For the custard, in a large mixing bowl, whisk together eggs, evaporated milk, half of the spiced apple cider drink mix, 1/4 cup brown sugar, and vanilla extract until well combined.
• Pour the custard evenly over the top of the bread and apples. Gently tap to ensure all of the bread cubes are submerged.
• If desired, sprinkle chopped pecans or walnuts on top of the bread. Cover with plastic wrap or aluminum foil and refrigerate for at least 1 hour or overnight.
• Once ready to bake, remove the casserole from the refrigerator and let it sit at room temperature for about 15 minutes. Preheat oven to 375°F.
• In a small bowl, whisk together butter and the remaining half of the spiced apple cider drink mix and 1/4 cup brown sugar. Pour the mixture over top of the prepared base.
• Bake uncovered for 35-40 minutes, or until the top is golden brown and the center is set.
• Let the baked French toast cool for a few minutes. Dust with powdered sugar if desired and serve with your favorite toppings.

Video

Notes

Storage:
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave, oven, or toaster oven until warmed through.

You can freeze the leftovers as well for up to 2 months. We like to cut the casserole into individual servings, then wrap and freeze them for easy reheating. Reheat in the oven or toaster oven for the best results.

This is the best breakfast to make in advance as well! We love to assemble it the night before to make serving breakfast on a busy weekday morning or to a group of people in the weekend so much easier.

Tips:

• Choose your favorite type of apple for this recipe. We love Granny smith, their tartness pairs with the sweet bake so well. Another couple favorites are honeycrisp and cosmic crisp. They are sweet and sour in flavor making for the perfect flavor.
• Add nuts if desired. We love adding pecans, walnuts, or even almost for a bit of a crunch in every bite.
• Day-old bread is better for this apple french toast bake. When the bread is slightly stale, it actually soaks the custard up better to make it more moist and delicious.
• We recommend soaking the casserole overnight if you have the time. You can soak for 1 hour, but if you do have time to assemble the day before, it allows the flavors to become even more delicious when baked.

Nutrition

Calories: 597kcal | Carbohydrates: 90g | Protein: 23g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 136mg | Sodium: 854mg | Potassium: 390mg | Fiber: 7g | Sugar: 23g | Vitamin A: 370IU | Vitamin C: 2mg | Calcium: 299mg | Iron: 6mg

The post Baked Apple French Toast Casserole appeared first on Dinner in 321.

Be ready to hear “Can I have another slice?” This Sausage Quiche is one of the best any-time of day meals and great for entertaining. With simple ingredients and using a premade frozen pie shell to keep it quick and convenient, this dish is as easy to prepare as it is delicious. 

Sausage quiche can be assembled in advance and baked when you’re ready making it perfect for busy mornings, special holiday get-togethers, or meal prep. You can also bake then freeze for a great make-ahead breakfast option or for gift giving. Bonus, you can customize it with your favorite vegetables or cheeses.

Whether you’re craving comfort food or looking for a make-ahead dish to serve weekend guests, this sausage quiche will meet the mark! Be sure to try our viral Best Spinach and Bacon Quiche too! It’s always a holiday hit!

Why You’ll Like This Recipe

• Freezer-Friendly Option: This easy quiche is convenient for planning meals well in advance or for stocking your freezer for ready-to-bake options and gift giving!
• Perfect for Any Meal: Ideal for breakfast, brunch, lunch, or dinner.
• Easy to Make: Uses simple ingredients and a ready-made pie shell for a hassle-free preparation.
• Versatile: Customize this sausage quiche recipe with your favorite add-ins like vegetables or different cheese blends.

Ingredients

Scroll Down to the Bottom of this Post for Ingredient Amounts Listed in the Printable Recipe Card 

• Frozen Pie Shell: Serves as the convenient, flaky base that holds the filling and provides structure to the quiche.
• Large Eggs: Form the foundation of the egg custard, giving the quiche its creamy, soufflé-like texture.
• Heavy Whipping Cream: Heavy cream adds richness and ensures the custard is smooth and velvety.
• Spinach: Contributes freshness, texture, and color.
• Ground Pork Breakfast Sausage: Provides savory, seasoned protein that makes the quiche hearty and flavorful.
• Sharp Cheddar Cheese: Melts into the custard to add sharpness and a gooey texture.

Tools You’ll Need

• Meat Chopper
• Large Skillet
• Mixing Bowls
• Liquid Measuring Cups
• Measuring Cups and Spoons
• Cheese Grater
• Cutting Board

How to Make Sausage Quiche

1. Preheat the oven to 350°F. 
2. Cook and crumble sausage in a large skillet over medium-high heat until no longer pink. Transfer to a paper-towel lined plate to drain of excess grease.

3. In a large bowl, beat eggs with a whisk until blended well. Add half of the whipping cream, whisk, then add the remaining whipping cream and salt. Whisk again until blended well, about a minute. Set aside. 

4. Evenly divide between the two pie crusts the spinach, sausage, and cheddar cheese. 

5. Evenly pour the egg mixture on both pies. 

6. Carefully place the quiches on a large sheet pan. Bake 50-55 minutes or until the tops are golden brown and egg mixture is set. 
7. Cool 10 minutes before slicing. If desired, you can freeze the baked and cooled quiche and when ready to bake, sit in the refrigerator the night before to thaw.

Expert Tips

• Crust Suggestions. Make your own flaky pie crust by doubling this recipe and baking each in a 9-inch pie plate. For a gluten-free option, use a gluten-free pie shell or make a crust from almond flour.
• Blind Bake the Crust. If adding ingredients with more moisture, blind bake the pie crust for a few minutes before adding the filling to prevent a soggy bottom.
• Add Different Flavors. Nutmeg, red pepper flakes, or cayenne pepper can add a nice flavor kick. Add fresh herbs like thyme and chives for a pop of freshness and color. You can also garnish with sliced green onions or parsley.
• Toppings. You can top it with lots of delicious options like crispy bacon bits, sautéed veggies, chopped fresh herbs, extra cheese, sour cream, salsa, and hot sauce.

Substitutions

• Vegetable Variations. Swap spinach with mushrooms, bell peppers, or kale for variety.
• Cheese Alternatives. Use Swiss, Monterey Jack, mozzarella or Pepper Jack cheese for a different flavor.
• Meat Options. You can substitute sausage with cooked bacon, ham, or turkey sausage.
• Make it Vegetarian. Omit the sausage and add more vegetables or use plant-based protein for a vegetarian version.

Quiche Troubleshooting

Here are some common problems folks have with making quiche and how prevent them from happening:

1. Wet Ingredients: Ingredients with high water content can release moisture during cooking and lead to a soggy quiche. Sauté and drain excess liquid before adding them to the quiche.
2. Undercooking: A quiche that is not fully cooked may be soggy because the eggs haven’t set completely. Ensure that the quiche is baked until the center is set. Use a toothpick or knife to check for doneness.
3. Incorrect Egg-to-Liquid Ratio: Too much liquid in proportion to the eggs can result in a quiche that doesn’t set properly.
4. Frozen Vegetables: Using frozen vegetables without thawing and draining them can contribute excess moisture to the quiche.
5. Pre-made Pie Crust Issues: If using a pre-made pie crust, it might not have been pre-baked long enough to create a protective layer against the wet filling.
6. Overcrowding the Quiche: Overloading the quiche with too many ingredients can lead to excess moisture.
7. Cooling Improperly: Allowing the quiche to cool in the pan or on a non-ventilated surface can trap steam and result in a soggy crust.
8. High Oven Temperature: Baking the quiche at too high a temperature can cause the eggs to overcook on the edges while remaining undercooked in the center.
9. Quiche Overflows in the Oven: Avoid overfilling the pie crust. Leave some space at the top to account for the expansion of the filling. Use a larger pie dish if needed.
10. Eggs Overcooking: Bake the quiche at a lower temperature and for a longer time. Lowering the oven temperature allows the eggs to cook more evenly without becoming tough.

Storage and Freezing

Sausage quiche is versatile and a great make-ahead-friendly dish. Here are instructions for making ahead, storing leftover quiche, refrigerating, and freezing:

Make-Ahead Instructions: Follow the recipe until just before baking. Cover it tightly with plastic wrap. Place it in the refrigerator for up to 24 hours before baking.

Refrigerating Instructions: Allow the baked quiche to cool completely after removing it from the oven. Once cooled, cover with plastic wrap, aluminum foil or an airtight container. Refrigerate for up to 3-4 days.

Freezing Instructions: After baking, let the quiche cool completely to room temperature. Double-wrap in plastic wrap or use a layer of plastic wrap followed by a layer of aluminum foil. Make sure it is well-sealed to prevent freezer burn.

Reheating Instructions: Preheat your oven to around 325°F. Remove the plastic wrap or foil and heat for approximately 15-20 minutes or until it reaches your desired serving temperature.

From the Freezer Instructions: Transfer the wrapped quiche from the freezer to the refrigerator and allow it to thaw overnight. Follow the reheating instructions from the refrigerator, allowing a few extra minutes as needed.

Frequently Asked Questions

More Delicious Breakfast Recipes Like This

• Breakfast Enchiladas
• Overnight Breakfast Casserole
• Starbucks Sausage Egg and Cheese Breakfast Sandwich
• Red Lobster Sausage Balls

Print

Sausage Quiche

This hearty and delicious Sausage Quiche is perfect for any meal. It’s quick to prep with simple ingredients, versatile, and a guaranteed crowd pleaser!

Course Breakfast

Cuisine American

Keyword breakfast, brunch

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 16 servings

Calories 396kcal

Ingredients

• 1 pound ground pork breakfast sausage
• 8 large eggs
• 2 3/4 cups heavy whipping cream
• 1/2 teaspoon salt
• 2 9-inch frozen pie shells
• 5 ounce bag fresh spinach stems removed and chopped
• 3 cups shredded sharp cheddar cheese

Instructions

• Preheat the oven to 350°F. 
• Cook and crumble sausage in a large skillet over medium-high heat until no longer pink. Transfer to a paper-towel lined plate to drain of excess grease.
• In a large bowl, beat eggs with a whisk until blended well. Add half of the whipping cream, whisk, then add the remaining whipping cream and salt. Whisk again until blended well, about a minute. Set aside. 
• Evenly divide between the two pie crusts the spinach, sausage, and cheddar cheese.
• Evenly pour the egg mixture on both pies. 
• Carefully place the quiches on a large sheet pan. Bake 50-55 minutes or until the tops are golden brown and egg mixture is set. 
• Cool 10 minutes before slicing. If desired, you can freeze the baked and cooled quiche and when ready to bake, sit in the refrigerator the night before to thaw.

Video

Notes

Tips

• Vegetable Variations. Swap spinach with mushrooms, bell peppers, or kale for variety.
• Cheese Alternatives. Use Swiss, Monterey Jack, mozzarella or Pepper Jack cheese for a different flavor.
• Meat Options. You can substitute sausage with cooked bacon, ham, or turkey sausage.
• Make it Vegetarian. Omit the sausage and add more vegetables or use plant-based protein for a vegetarian version.
• Crust Suggestions. Make your own flaky pie crust by doubling this recipe and baking each in a 9-inch pie plate. For a gluten-free option, use a gluten-free pie shell or make a crust from almond flour.
• Blind Bake the Crust. If adding ingredients with more moisture, blind bake the pie crust for a few minutes before adding the filling to prevent a soggy bottom.
• Add Different Flavors. Nutmeg, red pepper flakes, or cayenne pepper can add a nice flavor kick. Add fresh herbs like thyme and chives for a pop of freshness and color. You can also garnish with sliced green onions or parsley.
• Toppings. You can top it with lots of delicious options like crispy bacon bits, sautéed veggies, chopped fresh herbs, extra cheese, sour cream, salsa, and hot sauce.

Storage and Freezing

• Make-Ahead Instructions: Follow the recipe until just before baking. Cover it tightly with plastic wrap. Place it in the refrigerator for up to 24 hours before baking.
• Refrigerating Instructions: Allow the baked quiche to cool completely after removing it from the oven. Once cooled, cover with plastic wrap, aluminum foil or an airtight container. Refrigerate for up to 3-4 days.
• Freezing Instructions: After baking, let the quiche cool completely to room temperature. Double-wrap in plastic wrap or use a layer of plastic wrap followed by a layer of aluminum foil. Make sure it is well-sealed to prevent freezer burn.
• Reheating Instructions: Preheat your oven to around 325°F. Remove the plastic wrap or foil and heat for approximately 15-20 minutes or until it reaches your desired serving temperature.
• From the Freezer Instructions: Transfer the wrapped quiche from the freezer to the refrigerator and allow it to thaw overnight. Follow the reheating instructions from the refrigerator, allowing a few extra minutes as needed.

Nutrition

Serving: 1slice | Calories: 396kcal | Carbohydrates: 14g | Protein: 13g | Fat: 32g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 162mg | Sodium: 474mg | Potassium: 224mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1610IU | Vitamin C: 3mg | Calcium: 101mg | Iron: 2mg

The post Sausage Quiche appeared first on Dinner in 321.

If you’re looking for a buttery, cheesy, make-ahead breakfast casserole that will wow your guests, this Croissant Breakfast Casserole is it! Golden, flaky croissants soak up a savory egg custard filled with sausage, herbs, and melted cheese for a dish that’s rich, satisfying, and perfect for any occasion.

Whether you’re planning a holiday brunch recipe, a cozy weekend breakfast, or just want an easy breakfast for a crowd, this one checks all the boxes. We first came up with this recipe when had a bunch of croissants leftover from a neighborhood breakfast. It was the prefect solution!

When it comes to this breakfast bake, you can prep it the night before, bake it in the morning, and serve up pure comfort with almost no effort. Be sure to check our other make-ahead breakfast favorites like the viral Brioche French Toast Casserole and Red Lobster Sausage Balls!

Why You’ll Like This Recipe

• Make-Ahead Friendly: Assemble it the night before and just pop it in the oven in the morning.
• Crowd-Pleaser: This breakfast recipe is for holidays, brunch gatherings, or meal prep for the week.
• Customizable: Add your favorite veggies, different cheeses, or swap the sausage for ham or bacon.
• Comfort in Every Bite: The buttery croissants soak up the seasoned egg mixture for a soft, flavorful center and crisp golden top.

Ingredients

Scroll Down to the Bottom of this Post for Ingredient Amounts Listed in the Printable Recipe Card 

• Croissants: Small or large croissants, these are the buttery, flaky layers that form the rich base of the casserole.
• Breakfast sausage: Adds savory, meaty flavor. Feel free to use mild, hot, or even maple sausage.
• Cheddar shredded cheese: Melts into creamy perfection, balancing the croissant’s sweetness.
• Eggs: Hold the casserole together and add a fluffy, custardy texture.
• Evaporated milk: Makes the custard smooth and rich without being heavy.
• Dijon mustard: Adds a touch of tang and depth.
• Garlic powder, dried sage, rosemary, nutmeg, salt, and pepper: A balanced blend that brings warm, comforting flavor.
• Paprika: Adds light color and subtle smokiness on top.
• Optional veggies: Sautéed bell peppers, onions, or spinach for extra nutrition and color.
• Optional Garnishes: Fresh herbs, sliced chives, green onions or hot sauce can add a pop of color and flavor.

Tools You’ll Need

• Large Mixing Bowl 
• Paring Knife
• Cutting Board
• Flat Whisk
• Measuring Cups and Spoons
• 13″x9″ Baking Dish
• Meat Chopper
• Large Skillet
• Liquid Measuring Cups
• Cheese Shredder

How to Make Croissant Breakfast Casserole

1. Preheat oven to 350°F. Grease a 13×9-baking dish with butter or nonstick spray.
2. Slice the croissants into bite-sized pieces. Spread evenly in the bottom of the prepared baking dish.

3. Cook and crumble sausage until no longer pink. Transfer to a paper-towel lined plate to drain of excess grease. Sprinkle evenly over the croissants. Add cooked veggies, if using. Sprinkle 1 cup of the cheese on top.

4. In a large bowl, whisk together the eggs, evaporated milk, Dijon mustard, garlic powder, dried sage, dried rosemary, salt, pepper, and nutmeg. Pour the mixture in the baking dish, gently pressing to ensure the croissants soak up the liquid. 

5. Sprinkle the remaining cheese and paprika on top.

6. Cover with foil and refrigerate for 30 minutes or up to 12 hours. If preparing the night before, allow the casserole to set at room temperature for 30 minutes before baking.
7. Bake covered for 30 minutes. Uncover and bake another 20-30 minutes or until the casserole is set in the center and the top is golden brown. Garnish as desired.

What to Serve with this Savory Croissant Breakfast Casserole

Ladling gravy on top of a slice is a chef’s kiss to this dish! Here’s how to make it:

• Start with a 1/4 cup grease (butter or bacon grease preferably). Whisk 1/4 cup flour into the grease, and cook for 2-3 minutes. Add 1 cup of the milk and whisk quickly. This initial mixture will thicken and cook quickly. Add an additional cup of milk and stir until well combined. Allow the mixture to come to a light simmer then turn heat to medium-low. As the mixture thickens, add ½ cup milk and seasoning salt or salt and black pepper to taste. Simmer 3-5 minutes.

It also pairs wonderfully with a side of fresh berries, mixed fruit, a simple green salad, or something sweet like cinnamon rolls or muffins. For drinks, try orange juice, coffee, or mimosas for brunch!

Expert Tips and Substitutions

• Use day-old croissants. Slightly stale ones soak up the custard better.
• Swap the cheddar cheese. Try Monterey Jack, Swiss, Gruyere, or mozzarella.
• Make it veggie-only. Skip the sausage and add sautéed mushrooms, spinach, or peppers.
• Want a lighter version? Use turkey sausage and reduced-fat cheese.
• For extra flavor. Add a pinch of crushed red pepper or a splash of hot sauce to the egg mixture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Warm individual portions in the microwave for 30–45 seconds or in the oven at 325°F until heated through.

You can freeze individual slices for up to 2 months. Thaw overnight in the fridge before reheating.

Frequently Asked Questions

More Breakfast Casserole Recipes

• Amish Breakfast Casserole
• Breakfast Enchiladas
• Overnight Breakfast Casserole
• Baked Apple French Toast Casserole

Print

Croissant Breakfast Casserole

This Croissant Breakfast Casserole is everything you love about breakfast, savory, cheesy, buttery, and comforting, all baked into one easy dish. Whether it’s for Christmas morning, a weekend brunch, or a simple weekday meal, this recipe guarantees smiles around the table.

Course Breakfast

Cuisine American

Keyword holiday, holidays

Prep Time 15 minutes minutes

Cook Time 1 hour hour

30 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 12 servings

Calories 350kcal

Ingredients

• 8 small croissants or 6 large
• 1 pound ground pork breakfast sausage
• 2 cups shredded cheese (cheddar, Swiss, Colby jack, or gruyere) divided
• 8 large eggs
• 12 ounces evaporated milk
• 1 tablespoon dijon mustard
• 1 teaspoon garlic powder or 2-3 minced garlic cloves
• 1 teaspoon dried sage or 2 teaspoon chopped fresh sage
• 1 teaspoon dried rosemary or 2 teaspoons chopped fresh rosemary
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground nutmeg
• 1 teaspoon paprika
• Optional Garnishes: fresh sliced chives or green onions or hot sauce
• Optional Vegetable Addition: add 1 cup chopped cooked vegetables to the sausage layer (onion, bell pepper, spinach, mushrooms)

Instructions

• Preheat oven to 350°F. Grease a 13×9-baking dish with butter or nonstick spray.
• Slice the croissants into bite-sized pieces. Spread evenly in the bottom of the prepared baking dish.
• Cook and crumble sausage until no longer pink. Transfer to a paper-towel lined plate to drain of excess grease. Sprinkle evenly over the croissants. Add cooked veggies, if using.
• Sprinkle 1 cup of the cheese on top.
• In a large bowl, whisk together the eggs, evaporated milk, Dijon mustard, garlic powder, dried sage, dried rosemary, salt, pepper, and nutmeg. Pour the mixture in the baking dish, gently pressing to ensure the croissants soak up the liquid.
• Sprinkle the remaining cheese and paprika on top.
• Cover with foil and refrigerate for 30 minutes or up to 12 hours. If preparing the night before, allow the casserole to set at room temperature for 30 minutes before baking.
• Bake covered for 30 minutes. Uncover and bake another 20-30 minutes or until the casserole is set in the center and the top is golden brown. Garnish as desired.

Video

Notes

Tips and Substitutions

• Use day-old croissants. Slightly stale ones soak up the custard better.
• Cheddar Cheese swaps. Try Monterey Jack, Swiss, Gruyere, or mozzarella.
• Make it veggie-only. Skip the sausage and add sautéed mushrooms, spinach, or peppers.
• Want a lighter version? Use turkey sausage and reduced-fat cheese.
• For extra flavor. Add a pinch of crushed red pepper or a splash of hot sauce to the egg mixture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Warm individual portions in the microwave for 30–45 seconds or in the oven at 325°F until heated through. You can freeze individual slices for up to 2 months. Thaw overnight in the fridge before reheating.

Nutrition

Calories: 350kcal | Carbohydrates: 17g | Protein: 19g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 182mg | Sodium: 748mg | Potassium: 281mg | Fiber: 1g | Sugar: 6g | Vitamin A: 608IU | Vitamin C: 1mg | Calcium: 187mg | Iron: 2mg

The post Croissant Breakfast Casserole appeared first on Dinner in 321.

Whether it’s back to school or preparing for the holidays, these Breakfast Crescent Rolls are always on my family’s recipe list. They are so simple to make with just 5 ingredients, in fact, now my son loves to make them when he comes to visit.

In our family, we love them with egg, American or cheddar cheese, and bacon, but you can customize them with any fillings you like. They’re perfect for a crowd of all ages and are truly stress-free!

For other quick breakfast recipes, be sure to also try our Sausage, Egg and Cheese Breakfast Sandwiches and Chocolate Zucchini Muffins.

Why You’ll Love this Recipe

• 5 ingredient breakfast. With a simple ingredient list, these crescent rolls for breakfast are quick to shop for and affordable too.
• Easy morning recipe to serve a crowd. We love to make these for family gatherings and holidays because they are quick to make and can serve a lot of people. Plus our family loves them too!
• Versatile and simple to customize. Whatever your favorite breakfast foods are, you can add them into these crescent rolls for a delicious bite.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Thick-cut bacon: We love using thick cut for this recipe so it has that extra smoky and meaty flavor.
• Large eggs: We scramble these just like we love at breakfast!
• Salted butter or olive oil: The fat to help cook the eggs.
• Crescent rolls: The best way to wrap up all your favorite breakfast ingredients into a handheld meal.
• American or cheddar cheese slices: We love both as our melting cheese to make these breakfast rolls ooey gooey.

Tools You’ll Need

• Large Skillet 
• Measuring Cups and Spoons
• Liquid Measuring Cups
• Mixing Bowl
• Whisk
• Half Size or 12″x17″ Sheet Pan

How to Make Breakfast Crescent Rolls

1. Place bacon on a large sheet pan. Place the pan in a cool oven. Set the temperature to 400°F. Bake 18-20 minutes or until the bacon is cooked through with a slight crisp. Transfer the cooked bacon to a paper towel lined plate to drain the excess grease. Once slightly cooled, break the slices in half. Lower the oven temperature to 350°F.
2. In a small bowl, add 5 of the eggs, 1 tablespoon water, salt, and black pepper. Whisk until well combined.
3. Heat butter or oil in a skillet over medium heat. Once hot, add the egg mixture. Cook in a single layer, flipping once with a spatula, until the eggs are set. Transfer to a plate.

4. Unroll the crescent roll dough and separate into 8 triangles. Slightly flatten the short side of the dough to create a base for the filling.

5. Place one half on each slice of cheese on the flattened piece of dough.
6. On top of each cheese layer, evenly disperse the scrambled eggs followed by 2 halves of the cooked bacon on each.

7. Gently roll up each crescent, giving the dough a slight stretch before rolling around the filling. Press the point into the dough to secure.

8. Whisk the remaining egg white in a small bowl, then brush the tops of the rolls. Sprinkle with black pepper, if desired.

9. Bake 16-20 minutes, or until the crescent rolls are golden brown. Serve warm.

Expert Tips

• Cook the bacon fully before adding it into the crescent rolls. This will guarantee you will have crispy and cooked bacon and not raw bacon. Our foolproof method is so easy in the oven with minimal cleanup.
• Don’t overcook the eggs. Since you are also going to be baking the eggs in the oven inside the crescent roll, when you scramble them on the stovetop, you want to cook them just until they’re set.
• Swap out the cheese for another kind. We love the classic American or cheddar here, but Monterey Jack or pepper Jack would also be delicious.
• Use sausage instead of bacon. You could also cook sausage patties or links and slice them to fit inside the crescent roll if desired.

Storage

Store any leftovers in an airtight container in the fridge for up to 2 days. You can reheat in the oven, toaster oven, or microwave for a couple of minutes until warmed through.

We don’t recommend freezing these crescent rolls for breakfast because once they thaw, the texture will change on the eggs, bacon, and dough.

Frequently Asked Questions

More Easy Breakfast Recipes

• Croissant Breakfast Casserole
• Breakfast Enchiladas
• Amish Breakfast Casserole
• Bisquick Breakfast Casserole

Print

Breakfast Crescent Rolls

These Breakfast Crescent Rolls happen to be one of my kids' favorite childhood breakfast recipes. They're quick to assemble any day of the week and ideal for an handheld meal that will keep your family full all morning long.

Course Breakfast

Cuisine American

Keyword holiday, holidays

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 8 servings

Calories 354kcal

Ingredients

• 8 slices thick-cut bacon about 1/2 pound
• 6 large eggs divided
• salt and black pepper amount as desired
• 1/2 tablespoon salted butter or olive oil
• 8 ounce package crescent rolls
• 4 ounces American or cheddar cheese slices 1 ounce each

Instructions

• Place bacon on a large sheet pan. Place the pan in a cool oven. Set the temperature to 400°F. Bake 18-20 minutes or until the bacon is cooked through with a slight crisp. Transfer the cooked bacon to a paper towel lined plate to drain the excess grease. Once slightly cooled, break the slices in half.
• Lower the oven temperature to 350°F.
• In a small bowl, add 5 of the eggs, 1 tablespoon water, salt, and black pepper. Whisk until well combined.
• Heat butter or oil in a skillet over medium heat. Once hot, add the egg mixture. Cook in a single layer, flipping once with a spatula, until the eggs are set. Transfer to a plate.
• Unroll the crescent roll dough and separate into 8 triangles. Slightly flatten the short side of the dough to create a base for the filling.
• Place one half on each slice of cheese on the flattened piece of dough.
• On top of each cheese layer, evenly disperse the scrambled eggs followed by 2 halves of the cooked bacon on each.
• Gently roll up each crescent, giving the dough a slight stretch before rolling around the filling. Press the point into the dough to secure.
• Whisk the remaining egg white in a small bowl, then brush the tops of the rolls. Sprinkle with black pepper, if desired.
• Bake 16-20 minutes, or until the crescent rolls are golden brown. Serve warm.

Video

Notes

Storage:
Store any leftovers in an airtight container in the fridge for up to 2 days. You can reheat in the oven, toaster oven, or microwave for a couple of minutes until warmed through.

We don’t recommend freezing these crescent rolls for breakfast because once they thaw, the texture will change on the eggs, bacon, and dough.

Tips: 
Cook the bacon fully before adding it into the crescent rolls. This will guarantee you will have crispy and cooked bacon and not raw bacon.

Don’t overcook the eggs. Since you are also going to be baking the eggs in the oven inside the crescent roll, when you scramble them on the stovetop, you want to cook them just until they cook through.

Swap out the cheese for another kind. We love the classic American or cheddar here, but Monterey Jack or pepper Jack would also be delicious.

Use sausage instead of bacon. You could also cook sausage patties or links and slice them to fit inside the crescent roll if desired.

Nutrition

Calories: 354kcal | Carbohydrates: 14g | Protein: 14g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 179mg | Sodium: 757mg | Potassium: 142mg | Sugar: 3g | Vitamin A: 372IU | Calcium: 171mg | Iron: 2mg

The post Breakfast Crescent Rolls appeared first on Dinner in 321.

We are big banana bread fans in our house, whenever the bananas get too ripe, it’s the first thing my husband requests. I recently turned our classic recipe into these Mini Banana Bread Muffins for a family brunch gathering and they were a huge hit!

These are so easy to make with just a couple of bowls in a matter of minutes. Plus, they’re so easy to eat on the way to work or school on a busy morning. Our neighbor has been meal prepping these muffins for her kids and keeping them in the freezer to make the weekday mornings easier.

We can’t wait for you to try this delicious muffin recipe, be sure to also try out our Applesauce Oatmeal Muffins or Chocolate Zucchini Muffins.

Why You’ll Love this Recipe

• Crowd-pleasing breakfast recipe. These mini banana bread muffins are always a win with any group gathering. We love to bring them to church potlucks, school events, or make them for brunch for our family and friends.
• Great meal prep breakfast or snack. Make a big batch of these muffins and keep them in the freezer to pop into oven or freezer for a delicious breakfast on a busy morning.
• Customize the banana muffins to your liking. We add cinnamon, but you could add other spices as well as nuts, berries, or dried fruit.

Laura Ashley’s Tip: The more overripe the bananas the better. If you need to ripen the bananas quickly, place them in a brown paper bag overnight. The more ripe they are, the more natural sugars from the fruit will sweeten the muffins.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

Muffin:

• All-purpose flour: The structure for the muffin batter.
• Granulated sugar: Sweetens the muffins just enough.
• Brown sugar: Adds a touch more sweetness and rich molasses flavor.
• Ground cinnamon: Pairs nicely with the ripe banana flavor.
• Baking powder: Helps the muffins to rise nicely.
• Baking soda: The leavening agent that keeps the muffins tender.
• Salt: Every baked good needs salt to help bring out all of the flavors.
• Mashed ripe bananas: Approximately 3 to 4 large banana. Make sure the are super ripe for a stronger banana flavor.
• Neutral oil: The best options are avocado, vegetable or canola. It moistens the muffin batter.
• Eggs: Binds the batter together.
• Salted butter: Adds a rich flavor as well as moisture to keep the banana muffin mixture the perfect consistency.
• Buttermilk: We love to add buttermilk rather than regular milk since the acid in the milk helps to tenderize the batter as it bakes. If you don’t have buttermilk, simply mix 1 cup of milk with 1 tablespon of lemon juice.
• Vanilla extract: Adds both caramel and floral notes to the muffin batter.

Streusel Topping:

• All-purpose flour: The base of the streusel mixture.
• Packed brown sugar: The key ingredient in sweetening any streusel perfectly.
• Ground cinnamon: Adds warm flavor to every bite.
• Cold salted butter: Binds the streusel together to make it the perfect crumbly texture.

Tools You’ll Need 

• Measuring Cups and Spoons
• Mixing Bowls
• Liquid Measuring Cups
• Spatula
• Scoop
• Cooling Racks
• Mini Cupcake Pan: 1 pan has 24 wells, and this recipe makes 48.

How to make Mini Banana Bread Muffins

1. Preheat oven to 425ºF.
2. To a medium bowl, add all-purpose flour, granulated sugar, brown sugar, ground cinnamon, baking powder, baking soda and salt. Whisk until combined.

3. To a large mixing bowl, combine mashed bananas, oil, butter, eggs, buttermilk, and vanilla extract. Stir until combined well.

4. Using a spatula, gradually mix the dry ingredients into the wet ingredients just until combined. Rest at room temperature for 15 minutes. While it rests, preheat the oven to 425ºF and make the streusel.

5. In a small bowl, whisk together all-purpose flour, brown sugar, and ground cinnamon. Cut the butter into the mixture with a pastry cutter or fork until it’s resembles small crumbs.

6. Grease a mini muffin pan with butter or nonstick spray. Using a cookie scoop or spoon, fill each muffin to just below the edge of the muffin well.

7. Sprinkle the crumb topping over the muffins.

8. Bake for 5 minutes at 425ºF. Leaving the door closed, turn the temperature down to 350ºF and bake for 5-7 minutes more or until a toothpick inserted in the center comes out with a few moist crumbs.
9. Cool 15 minutes before transferring to a wire rack.

Expert Tips

• Don’t over-mix the muffin batter. This can create tough muffins, you want to mix until you just see streaks of flour remain.
• Add nuts if desired. We love adding chopped walnuts or pecans to these muffins for crunch and rich flavor.
• Use a measuring cup to scoop the batter into the liners. This helps the muffins bake at an even rate so that non of the muffins bake for too long and become tough.
• To make a good streusel, be sure your butter is very cold. This helps to make the crumbly texture when you pinch the butter together with flour, sugar, and spices.
• If you don’t have buttermilk, simply mix 1 cup of milk with 1 tablespoon of lemon juice. Mix to combine and set aside for 10 minutes before adding to the batter.

Storage

Store any leftover muffins in an airtight container in the fridge for up to 4 days. You can also freeze the muffins for up to 2 months. Thaw them on the counter overnight before enjoying.

If you want to heat the muffins up, microwave for a few seconds or pop them into the oven or toaster oven for a couple of minutes.

More Easy Breakfast recipes

• Croissant Breakfast Casserole
• Amish Breakfast Casserole
• Brioche French Toast Casserole
• Baked Chocolate Oatmeal

Print

Mini Banana Bread Muffins

These Mini Banana Bread Muffins are the easiest breakfast or snack recipe to share with a crowd. We adapted our favorite banana bread recipe into these individual mini muffins for the ideal on-the-go bite.

Course bread, Breakfast

Cuisine American

Keyword breakfast, brunch, holidays

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 48 servings

Calories 74kcal

Ingredients

Muffin

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/2 teaspoon ground cinnamon
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups mashed ripe bananas approximately 3-4 large
• 1/4 cup neutral oil avocado, vegetable or canola
• 2 large eggs
• 1/4 cup salted butter melted and cooled
• 1/4 cup buttermilk room temperature
• 1 teaspoon vanilla extract

Streusel Topping

• 1/3 cup all-purpose flour
• 1/4 cup packed brown sugar
• 1/2 teaspoon ground cinnamon
• 2 tablespoons cold salted butter

Instructions

• Preheat oven to 425ºF.

Muffins

• To a medium bowl, add all-purpose flour, granulated sugar, brown sugar, ground cinnamon, baking powder, baking soda and salt. Whisk until combined.
• To a large mixing bowl, combine mashed bananas, oil, butter, eggs, buttermilk, and vanilla extract. Stir until combined well.
• Using a spatula, gradually mix the dry ingredients into the wet ingredients just until combined. Rest at room temperature for 15 minutes. While it rests, preheat the oven to 425ºF and make the streusel.
• In a small bowl, whisk together all-purpose flour, brown sugar, and ground cinnamon. Cut the butter into the mixture with a pastry cutter or fork until it's resembles small crumbs.
• Grease a mini muffin pan with butter or nonstick spray. Using a cookie scoop or spoon, fill each muffin to just below the edge of the muffin well.
• Sprinkle the crumb topping over the muffins.
• Bake for 5 minutes at 425ºF. Leaving the door closed, turn the temperature down to 350ºF and bake for 5-7 minutes more or until a toothpick inserted in the center comes out with a few moist crumbs.
• Cool 15 minutes before transferring to a wire rack.

Video

Notes

Storage:
Store any leftover muffins in an airtight container in the fridge for up to 4 days. You can also freeze the muffins for up to 2 months. Thaw them on the counter overnight before enjoying.

If you want to heat the muffins up, microwave for a few seconds or pop them into the oven or toaster oven for a couple of minutes.

Tips:

• Don’t over-mix the muffin batter. This can create tough muffins, you want to mix until you just see streaks of flour remain.
• Add nuts if desired. We love adding chopped walnuts or pecans to these muffins for crunch and rich flavor.
• Use a measuring cup to scoop the batter into the liners. This helps the muffins bake at an even rate so that non of the muffins bake for too long and become tough.
• To make a good streusel, be sure your butter is very cold. This helps to make the crumbly texture when you pinch the butter together with flour, sugar, and spices.
• If you don’t have buttermilk, simply mix 1 cup of milk with 1 tablespoon of lemon juice. Mix to combine and set aside for 10 minutes before adding to the batter.

Nutrition

Calories: 74kcal | Carbohydrates: 11g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 54mg | Potassium: 33mg | Fiber: 0.3g | Sugar: 6g | Vitamin A: 61IU | Vitamin C: 0.4mg | Calcium: 15mg | Iron: 0.4mg

The post Mini Banana Bread Muffins appeared first on Dinner in 321.

When it comes to making a good muffin, we have a couple of recipes up our sleeve. These Double Chocolate Chip Zucchini Muffins happen to be our favorite and for good reason, they’re so decadent and rich!

With just a handful of ingredients you already have in your pantry, you can make these in just about 30 minutes with no fancy equipment. We always bring them to church potlucks and brunches, and believe us when we say they will be the first thing gone!

If you love a sweet baked good, be sure to also try our Chocolate Loaf Cake and Lemon Blueberry Pound Cake.

Why You’ll Love this Recipe

• Simple muffin recipe everyone loves. These truly are a bakery-style muffin that everyone requests over and over.
• Great way to use up zucchini. Especially in the summer months, we have so much zucchini! These muffins are the perfect way to use the vegetable in a different way.
• Easy recipe for the beginner baker. It’s super straightforward to make with no fancy equipment. Kids love to help out too!

Laura Ashley’s Tip: Make sure you grate the zucchini on the large holes of the box grater and don’t wring it out. We want all of the moisture of the zucchini in the muffin batter.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Whole buttermilk: Makes the muffins tender and adds a nice tang to the batter.
• Neutral oil: Keeps the muffins moist in texture.
• Granulated sugar: Sweetens the batter perfectly.
• Large eggs: Binds everything together.
• Self-rising flour: This is flour that already has baking powder and salt in it. If you want to make your own, add 1 1/2 teaspoons baking powder and 1/4 teaspoon salt to 1 cup of flour.
• Special dark or regular unsweetened 100% cocoa powder: Where the chocolate flavor comes from in these zucchini muffins.
• Baking powder: We add more baking powder to make sure the batter rises and becomes light and fluffy.
• Salt: Seasons the muffin batter just right.
• Vanilla: Adds our favorite caramel and floral notes.
• Grated zucchini: The key ingredient that helps these muffins be moist and tender.
• Chocolate chips: Adds chocolatey goodness to every bite.

Tools You’ll Need

• 12-Cup Muffin Pan
• Liquid Measuring Cups
• Dry Measuring Cups and Spoons
• Large Scoop (3 tablespoon or #20 size)
• Cooling Rack
• Mixing Bowls
• Spatula

How to Make Chocolate Chip Zucchini Muffins

1. Preheat oven to 425ºF. Butter, spray or line with cupcake liners every other hole of a 12-cup muffin pan.
2. In a large mixing bowl , whisk together buttermilk, oil, granulated sugar, eggs, and vanilla extract until smooth.

3. Add self-rising flour, cocoa, baking powder, and salt.. Mix just until combined. Don’t overmix. (Sift dry ingredients first, if desired.)

4. On the large holes of the box grater or cheese grater, shred the zucchini.

5. Fold in the zucchini and 3/4 cup of the chocolate chips. Let the batter rest for 10 minutes.

6. Working with half of the batter, fill the prepared muffin pan holes to the top. Sprinkle 8-10 chocolate chips on each muffin.

7. Bake 8 minutes at 425℉. Keeping the oven door closed, lower the temperature to 350˚F and bake an additional 10-12 minutes or until a toothpick inserted comes out with a few moist crumbs. Cool in the pan 10 minutes, then transfer to a cooling rack. Turn the oven temperature to 425℉. Once the oven is ready, repeat this process with the remaining batter.

Expert Tips

• Use the toothpick test to know when the muffins have finished baking. Just insert a clean toothpick into the center of the muffin and if it comes out with just a few crumbs and no wet batter, you are good to go!
• Don’t over-mix the batter. This will result in tough muffins, you want to stir just until you see streaks of the flour mixture remain.
• You don’t need to wring out the zucchini. Many recipe have you do this, but we want the moisture of the grated zucchini in the muffin batter to make sure they melt in your mouth!
• Let the batter rest for 10 minutes after mixing before adding into the muffin tin. This will let the gluten settle and also allow the zucchini to release liquid into the batter.

Storage

Store any leftover muffins in an airtight container at room temperature for up to 4 days. You can freeze the muffins, but we can’t promise that once they are thawed they will still be soft and fluffy.

These are a great recipe to make in advance to bring to a party, school function, really any occasion!

Frequently Asked Questions

More Easy Baked Goods

• Chocolate Chip Cupcakes
• Strawberry and Cream Tres Leches Cake
• Oatmeal Cake
• Coca Cola Cake

Print

Chocolate Chip Zucchini Muffins

These Chocolate Chip Zucchini Muffins are the best for breakfast, snack, or even dessert! They're so simple to make with just a couple of bowls. They're a true crowdpleaser, everyone always asks if we bought them from a local bakery.

Course bread, Breakfast, Dessert

Cuisine American

Keyword chocolate, vegetables

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 12 muffins

Calories 289kcal

Ingredients

• 1 cup whole buttermilk
• 1/4 cup neutral oil
• 1 cup granulated sugar
• 2 large eggs
• 2 cups self-rising flour
• 1/2 cup special dark or regular unsweetened 100% cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla
• 1 1/2 cups grated zucchini
• 1 cup chocolate chips divided

Instructions

• Preheat oven to 425ºF. Butter, spray or line with cupcake liners every other hole of a 12-cup muffin pan.
• In a large mixing bowl , whisk together buttermilk, oil, granulated sugar, eggs and vanilla extract until smooth.
• Add self-rising flour, cocoa, baking powder, and salt. Mix just until combined. Don't overmix. (Sift dry ingredients first, if desired.)
• Fold in the zucchini and 3/4 cup of the chocolate chips. Let the batter rest for 10 minutes.
• Working with half of the batter, fill the prepared muffin pan holes to the top. Sprinkle 8-10 chocolate chips on each muffin.
• Bake 8 minutes at 425℉. Keeping the oven door closed, lower the temperature to 350˚F and bake an additional 10-12 minutes or until a toothpick inserted comes out with a few moist crumbs. Cool in the pan 10 minutes, then transfer to a cooling rack. Turn the oven temperature to 425℉. Once the oven is ready, repeat this process with the remaining batter.

Video

Notes

Storage:

Store any leftover muffins in an airtight container at room temperature for up to 4 days. You can freeze the muffins, but we can’t promise that once they are thawed they will still be soft and fluffy.

These are a great recipe to make in advance to bring to a party, school function, really any occasion!

Tips: 

• • Use the toothpick test to know when the muffins have finished baking. Just insert a clean toothpick into the center of the muffin and if it comes out with just a few crumbs and no wet batter, you are good to go!

• • Don’t over-mix the batter. This will result in tough muffins, you want to stir just until you see streaks of the flour mixture remain.

• • You don’t need to wring out the zucchini. Many recipe have you do this, but we want the moisture of the grated zucchini in the muffin batter to make sure they melt in your mouth!

• • Let the batter rest for 10 minutes after mixing before adding into the muffin tin. This will let the gluten settle and also allow the zucchini to release liquid into the batter.

Nutrition

Calories: 289kcal | Carbohydrates: 46g | Protein: 5g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 32mg | Sodium: 177mg | Potassium: 238mg | Fiber: 2g | Sugar: 27g | Vitamin A: 114IU | Vitamin C: 5mg | Calcium: 71mg | Iron: 1mg

The post Double Chocolate Chip Zucchini Muffins appeared first on Dinner in 321.

These Breakfast Enchiladas are great to serve to a crowd and easy to make with just 8 ingredients. Filled with sausage, egg, and potatoes, each bite is cheesy and delicious. Plus they are perfect to make in advance too.

When it comes to making an easy breakfast that can serve a lot of people, these Breakfast Enchiladas are our go-to recipe. They’re a family favorite thanks to the soft eggs, potatoes, sausage, and loads of cheese.

We usually prep everything in advance and keep them in the fridge until we’re ready to bake and serve. The best part is you can customize the fillings as well as serve them with all sorts of fun toppings like salsa, sour cream, cilantro, and hot sauce.

We promise these morning enchiladas will be a big hit for family brunches and gatherings all year round.

Laura Ashley’s Tip: We were inspired to make this recipe from our local Tex-Mex restaurant in Houston. They make the best breakfast enchiladas, so we had to try out our own version right at home!

Why You’ll Love this Recipe

• 8-ingredient recipe. It’s a breakfast that’s simple to prepare for several people and impressive when it comes to the table.
• Easy to customize for a crowd. Make them with veggies, spices, herbs and more! You can swap sausage for bacon or ham and hash browns for breakfast potatoes. We’ve made these so many ways and we love them every time!
• Prep these enchiladas in advance. Roll them up and place the baking dish in the fridge. When you’re ready to serve, just bake and enjoy!

Tools You’ll Need

• Large Skillet 
• Measuring Cups and Spoons
• Liquid Measuring Cups
• 13”x9” Casserole Dish
• Meat Chopper

How to Make Breakfast Enchiladas

1. In a large skillet, cook and crumble sausage over medium heat until browned and cooked through. Transfer half of the sausage to a bowl and set aside.

2. Ensure there is ¼ cup grease in the pan with the remaining sausage. If there’s not, add canola oil, butter, or lard to that amount. Whisk flour into the sausage and grease and allow to cook for 2-3 minutes.

3. Add 1 cup of the milk and whisk quickly. This initial mixture will thicken and cook quickly. Add an additional cup of milk and stir until well combined. Allow the mixture to come to a light simmer, then turn heat to medium-low. As the mixture thickens, add the remaining milk and salt and pepper to taste. Allow to simmer 3-5 minutes. Turn off the heat and set aside.

4. In a separate skillet, add 2 tablespoons of the butter. Once melted and hot, add the hash browns or tater tots. Cook until tender on the inside and crispy on the outside. Season with salt and black pepper. Transfer to a bowl and set aside.

5. In a small bowl, beat the eggs, salt and black pepper. To the same skillet on medium heat, add the remaining butter. Scramble the eggs until just set.
6. Preheat oven to 350°F. Grease a 13×9-inch baking dish with butter or nonstick cooking spray. On a large surface, lay out the tortillas in a single layer. To the centers of the tortillas, evenly distribute the cooked sausage, potatoes, scrambled eggs, and half of the cheese. Roll them up and place seam side down in the prepared dish.

7. Pour the gravy over the top of the enchiladas. Spread evenly. Sprinkle the remaining shredded cheese on top.

8. Bake 30-40 minutes or until the cheese is melted and bubbly.

Expert Tips

• Be sure to leave the sausage fat in the bottom of the pan. This is where all the flavor is for the gravy that makes every bite very delicious.
• Add your favorite veggies and seasoning. You can customize these with spices, herbs, and veggies. Add sautéed spinach, mushrooms, onions, even bell peppers. The options are endless.
• Warm the tortillas for easy rolling. This is optional but you can warm them for 10 or 15 seconds in the microwave to make them easier to roll.
• Serve with fun toppings. We love sour cream, salsa, avocado, and hot sauce!

Storage and Make Ahead

Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave until just warmed through.

You can assemble and make these in advance. Just wrap, place in your baking pan, cover with plastic and keep in the fridge for up to a couple of hours. Bake when ready to serve.

While you can freeze the leftovers, we often don’t recommend since it changes the texture of the eggs.

Frequently Asked Questions

More easy Breakfast Recipes

• Amish Breakfast Casserole
• Sausage, Egg, and Cheese Biscuit
• Amish Baked Oatmeal
• Biscuits and Gravy Casserole

Print

Breakfast Enchiladas

These Breakfast Enchiladas are great to serve to a crowd and easy to make with just 8 ingredients. Filled with sausage, egg, and potatoes, each bite is cheesy and delicious. Plus they are perfect to make in advance too.

Course Breakfast

Cuisine American

Keyword holiday, holidays, pork

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 8 servings

Calories 492kcal

Ingredients

• 1 pound ground pork breakfast sausage
• 1/3 cup all-purpose flour
• 3 cups 2% or whole milk
• salt and black pepper amount as desired
• 4 tablespoons butter
• 10 large eggs
• 2 cups cooked hash browns or tater tots
• 8 ounces shredded Mexican cheese blend
• 8-10 8-inch tortillas

Instructions

• In a large skillet, cook and crumble sausage over medium heat until browned and cooked through. Transfer half of the sausage to a bowl and set aside.
• Ensure there is ¼ cup grease in the pan with the remaining sausage. If there's not, add canola oil, butter, or lard to that amount. Whisk flour into the sausage and grease and allow it to cook for 2-3 minutes.
• Add 1 cup of the milk and whisk quickly. This initial mixture will thicken and cook quickly. Add an additional cup of milk and stir until well combined. Allow the mixture to come to a light simmer, then turn heat to medium-low. As the mixture thickens, add the remaining milk and salt and pepper to taste. Allow it to simmer 3-5 minutes. Turn off the heat and set aside.
• In a separate skillet, add 2 tablespoons of the butter. Once melted and hot, add the hash browns or tater tots. Cook until tender on the inside and crispy on the outside. Season with salt and black pepper. Transfer to a bowl and set aside.
• In a small bowl, beat the eggs, salt and black pepper. To the same skillet on medium heat, add the remaining butter. Scramble the eggs until just set.
• Preheat oven to 350°F. Grease a 13×9-inch baking dish with butter or nonstick cooking spray. On a large surface, lay out the tortillas in a single layer. To the centers of the tortillas, evenly distribute the cooked sausage, potatoes, scrambled eggs, and half of the cheese. Roll them up and place seam side down in the prepared dish.
• Pour the gravy over the top of the enchiladas. Spread evenly. Sprinkle the remaining shredded cheese on top.
• Bake 30-40 minutes or until the cheese is melted and bubbly. Serve with toppings as desired.

Video

Notes

Storage: 
Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave until just warmed through.

You can assemble and make these in advance. Just wrap the baking sheet in plastic and keep in the fridge for up to a couple of hours then bake when ready to serve.

While you can freeze the leftovers, we often don’t recommend since it changes the texture of the eggs.

Tips: 

• Be sure to leave the sausage fat in the bottom of the pan. This is where all the flavor is for the gravy that makes every bite very delicious.
• Add your favorite veggies and seasoning. You can customize these with spices, herbs, and veggies. Add sautéed spinach, mushrooms, onions, even bell peppers. The options are endless.
• Warm the tortillas for easy rolling. This is optional but you can warm them for 10 or 15 seconds in the microwave to make them easier to roll.
• Serve with fun toppings. We love sour cream, salsa, avocado, and hot sauce!

Nutrition

Calories: 492kcal | Carbohydrates: 34g | Protein: 33g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 310mg | Sodium: 960mg | Potassium: 609mg | Fiber: 2g | Sugar: 6g | Vitamin A: 909IU | Vitamin C: 6mg | Calcium: 545mg | Iron: 4mg

The post Breakfast Enchiladas appeared first on Dinner in 321.

We love a breakfast casserole, why? Because they’re easy to assemble and are always so delicious. This Amish Breakfast Casserole is one of our family’s favorite morning meals with layers of hash browns, sausage, egg, and melty cheese.

With just a handful of simple ingredients that we usually already have in our kitchen, it’s simple to whip up with just a little bit of time. We’ve also customized this recipe time and time again with other veggies and spices. Sautéed bell peppers, onions, mushrooms, and spinach are some of our other favorite mix-ins to add (it’s a great way to sneak in veggies for kids too!).

If you love a great breakfast recipe, be sure to try our Amish Baked Oatmeal and Grits and Sausage Casserole. Let us know how you like them too, we can’t wait to hear!

Reader Review: “My family and friends enjoy a casserole brunch on the weekends and I enjoy cooking with vegetables and sausage along with potatoes and cheese. I thank you very much for thinking of us with your recipes.” -Ethel

Why You’ll Love this Recipe

• A crowd-pleasing breakfast or brunch. When we have lots of mouths to feed, this is our easy casserole recipe that we turn to. It has flavors that everyone loves and is also easy to customize.
• 20 minutes of hands-on prep time. Forget spending lots of time making breakfast, just mix up a couple of ingredients and layer them in a casserole dish. Breakfast will be ready in no time!
• Meal prep miracle recipe. Here’s our best secret yet, we make this casserole on Sundays and then portion it into individual slices so everyone can reheat it easily on busy weekday mornings. It’s genius!

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Ground pork breakfast sausage or bacon: The meat for the bake, we like to use either sausage or bacon.
• Large eggs: Binds everything together and adds classic breakfast flavor.
• Sliced green onions: Gives that light onion flavor and pop of color.
• Shredded cheddar cheese: Nothing is better than cheddar cheese with breakfast foods.
• Whole cottage cheese: Adds a creaminess to each bite as well as a boost of extra protein.
• Shredded Swiss cheese: Meltiness with a mild cheese flavor that pairs with the cheddar so well.
• Frozen hash brown potatoes: Shredded potatoes are the foundation of this casserole and they’re so delicious.

Tools You’ll Need

• 13″x9″ Baking Dish
• Meat Chopper
• Large Skillet
• Mixing Bowls
• Liquid Measuring Cups
• Measuring Cups and Spoons
• Cheese Grater

How to Make Amish Breakfast Casserole

1. Preheat oven to 350°F. Grease a 13×9-inch baking dish with nonstick spray or butter.
2. In a large skillet over medium heat, cook breakfast sausage or bacon until browned and fully cooked. If using sausage, crumble it as it cooks. Once cooked, drain excess grease and set aside. If using bacon, crumble after cooked.

3. In a large bowl, whisk eggs until well blended.
4. Add green onions, cheddar cheese, cottage cheese, Swiss cheese, salt, pepper, and the cooked breakfast meat. Mix again until well combined.

5. Fold the thawed hash brown potatoes into the mixture.

6. Pour the mixture into the prepared dish and spread evenly.

7. Bake 35-40 minutes or until a knife inserted near the center comes out clean. Rest 10 minutes before serving.

Expert Tips

• Cook the breakfast meat before combining the ingredients. Whether you are using sausage or bacon, you’ll want to cook these meats on the stove and let them cool completely before mixing with eggs and hashbrowns.
• Swap out the cheeses as desired. We love using cheddar, Swiss, and cottage cheese for their melty and creamy textures. You could also use Monterey Jack, Pepper Jack for a kick, or even Gruyere.
• Add some veggies. Sauteed bell peppers, mushrooms, or spinach also pair great in this casserole.
• Thaw the frozen hash browns before assembling. This is crucial to making the best Amish breakfast casserole.
• Don’t over-bake the casserole. You can easily see if the eggs are baked through by cutting into the center of the bake with a paring knife and seeing the texture has set.

Storage

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through.

Freezing Amish breakfast casserole leftovers is easy as well. Wrap individual slices in plastic wrap and store in the freezer for up to 2 months. We love this tip since it keeps busy weekday mornings easy. Everyone can simply reheat their individual portion in the oven until fully warmed through and enjoy!

FAQs

More Easy Breakfast Recipes

• Overnight French Toast Casserole
• Biscuits and Gravy Casserole
• Grits and Sausage Casserole
• Biscuit Breakfast Strata

Print

Amish Breakfast Casserole

This Amish Breakfast Casserole is simple to make with just 7 ingredients and a crowd favorite breakfast. We make this for the holidays as well as a weekday meal prep breakfast recipe. It's easy to both reheat and freeze to make mornings simple!

Course Breakfast

Cuisine American

Keyword breakfast, brunch, holiday, holidays, pork

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Ingredients

• 1 pound ground pork breakfast sausage or bacon
• 6 large eggs
• 1/4 cup sliced green onions
• 2 cups shredded cheddar cheese
• 1 1/2 cups whole cottage cheese
• 1 1/4 cups shredded Swiss cheese
• salt and black pepper or seasoning salt amount as desired
• 4 cups frozen hash brown potatoes thawed

Instructions

• Preheat oven to 350°F. Grease a 13×9-inch baking dish with nonstick spray or butter.
• In a large skillet over medium heat, cook breakfast sausage or bacon until browned and fully cooked. If using sausage, crumble it as it cooks. Once cooked, drain excess grease and set aside. If using bacon, crumble after cooked.
• In a large bowl, whisk eggs until well blended.
• Add green onions, cheddar cheese, cottage cheese, Swiss cheese, salt, pepper and the cooked breakfast meat. Mix again until well combined.
• Fold the thawed hash brown potatoes into the mixture.
• Pour the mixture into the prepared dish and spread evenly.
• Bake 35-40 minutes or until a knife inserted near the center comes out clean. Rest 10 minutes before serving.

Video

Notes

Storage: 

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through.

Freezing Amish breakfast casserole leftovers is easy as well. Wrap individual slices in plastic wrap and store in the freezer for up to 2 months. We love this tip since it keeps busy weekday mornings easy. Everyone can simply reheat their individual portion in the oven until fully warmed through and enjoy!

Tips:

• • Cook the breakfast meat before combining the ingredients. Whether you are using sausage or bacon, you’ll want to cook these meats on the stove and let them cool completely before mixing with eggs and hashbrowns.

• • Swap out the cheeses as desired. We love using cheddar, Swiss, and cottage cheese for their melty and creamy textures. You could also use Monterey Jack, Pepper Jack for a kick, even Gruyere.

• • Add some veggies. Sauteed bell peppers, mushrooms, or spinach also pair great in this casserole.

• • Thaw the frozen hashbrowns before assembling. This is crucial to making the best Amish breakfast casserole.

The post Amish Breakfast Casserole appeared first on Dinner in 321.