Overnight oats are already one of the easiest breakfasts out there, but adding Lifeway Kefir takes them to a whole new level of creamy, tangy, protein-packed deliciousness. This recipe makes five ready-to-grab jars at once, which means your entire week of breakfasts is handled in about five minutes of hands-on time. Whether you are rushing out the door or sitting down for a slow morning, these oats are ready and waiting for you.

Lifeway Kefir is a cultured dairy drink packed with probiotics, protein, and calcium, and it is the secret ingredient that makes these overnight oats so incredibly creamy and satisfying. Available in plain and a wide variety of flavors, Lifeway Kefir is as versatile as it is nutritious, making it the perfect base for this recipe. It is a simple swap that transforms your breakfast from ordinary to something you will genuinely look forward to every single morning.

Why You’ll Love This Recipe

• Make-ahead magic: 5 grab-and-go jars prepped in minutes means breakfast is completely done for the entire week.
• Packed with protein: Lifeway Kefir adds a serious protein and probiotic boost that keeps you full and energized all morning long.
• Completely customizable: use any fruit, any kefir flavor, and any toppings you love to make it your own every single time.
• No cooking required: just stir, jar, and refrigerate. Breakfast has never been this effortless.

Ingredients You’ll Need

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Old-fashioned rolled oats — the hearty base of the recipe that softens overnight into a perfectly creamy, satisfying texture.
• Lifeway Kefir — the star of the show, adding creaminess, tang, probiotics, and a serious protein boost.
• Chia seeds — tiny but mighty, these add extra protein, fiber, and help thicken the oats beautifully overnight.
• Honey or maple syrup — a touch of natural sweetness to bring everything together, adjust to your taste.
• Vanilla extract or paste — adds a warm, sweet depth of flavor that makes these oats taste like so much more than just breakfast.
• Fresh fruit — stirred in and layered on top for natural sweetness, color, and freshness. Use whatever is in season.
• Salt (optional) — just a pinch enhances every other flavor in the jar.
• Granola — an optional topping added just before serving for a satisfying crunch.

How to Make High Protein Overnight Oats

1. In a large bowl, stir together the rolled oats, Lifeway Kefir, milk, chia seeds, honey, vanilla, salt and 1 cup of the fruit until well combined.

2. Divide the mixture evenly among 5 12-ounce mason jars.
3. Add the remaining fresh fruit to each jar. 

4. Seal the jars with their lids and refrigerate overnight or for at least 6 hours.

5. In the morning, give each jar a good stir. If the oats are thicker than you like, add a splash of kefir and stir to loosen.
6. If using, top with granola just before serving.

Tips and Substitutions

• Kefir flavor options. Plain Lifeway Kefir gives you a classic, versatile base, but flavored varieties like strawberry, peach, or vanilla add a fun twist without any extra sweetener needed. Match your kefir flavor to your fruit for the best results.
• Sweetener swap. Honey and maple syrup both work beautifully here. If your kefir is already flavored and sweet, you may want to reduce or skip the added sweetener altogether. Taste before jarring and adjust as needed.
• Fruit options. Berries, sliced bananas, diced peaches, mango, kiwi, or pomegranate arils all work wonderfully. Use what is in season for the freshest flavor and best value.
• Add more protein. Stir in a scoop of your favorite vanilla protein powder or a couple tablespoons of nut butter for an even bigger protein boost.
• Oat options. Old-fashioned rolled oats are strongly recommended for the best texture. Quick oats will work in a pinch but will result in a mushier consistency. Steel-cut oats are not recommended for this recipe as they do not soften adequately overnight.

Storage

These overnight oats are designed for meal prep and store beautifully. Once assembled, seal the jars tightly and refrigerate for up to 5 days. For the best texture and freshness, add the granola topping just before serving rather than storing it in the jar. This keeps it perfectly crunchy instead of soggy. If the oats thicken more than you like after a couple of days, simply stir in a splash of Lifeway Kefir to loosen them back up. These oats are not recommended for freezing.

Frequently Asked Questions

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

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High Protein Overnight Oats

These High Protein Overnight Oats made with Lifeway Kefir are the make-ahead breakfast that will completely change your morning routine!

Course Breakfast

Cuisine American

Keyword breakfast

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

Total Time 10 minutes minutes

Servings 5 servings

Calories 270kcal

Ingredients

• 2 cups old-fashioned rolled oats
• 2 1/2 cups Lifeway Kefir (plain or flavored)
• 4 teaspoons chia seeds
• 3 tablespoons honey or maple syrup or to taste
• 1 teaspoon vanilla extract or paste
• 2 cups bite-sized fresh fruit of your choice
• pinch of salt
• 1 cup granola optional for topping

Instructions

• In a large bowl, stir together the rolled oats, Lifeway Kefir, milk, chia seeds, honey, vanilla, salt and 1 cup of the fruit until well combined.
• Divide the mixture evenly among 5 12-ounce mason jars.
• Add the remaining fresh fruit to each jar.
• Seal the jars with their lids and refrigerate overnight or for at least 6 hours.
• In the morning, give each jar a good stir. If the oats are thicker than you like, add a splash of kefir and stir to loosen.
• If using, top with granola just before serving.

Nutrition

Calories: 270kcal | Carbohydrates: 44g | Protein: 9g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 15mg | Sodium: 66mg | Potassium: 225mg | Fiber: 6g | Sugar: 19g | Vitamin A: 255IU | Vitamin C: 34mg | Calcium: 197mg | Iron: 2mg

The post High Protein Overnight Oats appeared first on Dinner in 321.

Pigs in a blanket are always the MVP on the app table, so it’s no wonder this Pigs in a Blanket Wreath is the star of the show during the holiday season. Easy to make with store-bought dough and cocktail sausages, it’s super simple to assemble by arranging mini pigs in a blanket into a beautiful wreath shape for a fun, crowd-pleasing appetizer that doubles as delicious edible holiday decor.

Mini savory sausages blanketed by buttery crescent rolls take wreath form in a quick and festive version of everyone’s favorite appetizer. We love how this Pigs in a Blanket Wreath is impressive but with minimal effort (it takes 30 minutes to assemble!). Plus, it’s easy to customize with saucy dips and toppings too, so it’s perfect to serve for Christmas parties, New Year’s Eve, game day or any gathering.

If you’re a lover of this easy appetizer for a crowd, be sure to try these Bacon Wrapped Smokies, this French Dip Crescent Ring and this Cheesy Pull Apart Bread, too.

Why You’ll Love This Recipe

• Perfect quick and easy centerpiece for entertaining. Not only is this wreath delicious, simple to assemble and easily feeds a crowd, but it doubles as table decor. It’s a great appetizer and way to anchor your party spread.
• Kid-friendly and party-approved. With familiar ingredients craved by all, this is a crowdpleaser with kids and adults alike.
• Uses 6 simple ingredients. This recipe calls for just a few easy ingredients that have big flavor. It’s no fuss and always a hit.
• Great make-ahead option. This is the perfect appetizer to make in advance and serve later, to save time during busy holiday hosting.

Ingredients

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

• Crescent Roll Dough: Buttery and tender, the perfect base for these bites.
• Cocktail Sausages: Use your favorite flavor or variety. These are the star of the show!
• Egg White: To give the wreath that glossy, golden shine, and to help the seasoning really stick.
• Everything Bagel Seasoning: Savory and the perfect flavor and texture, use a store-bought blend or make your own mix to keep on hand for future uses.
• Fresh Rosemary or Parsley: Fresh herbs make all the difference, don’t skimp here.
• Dipping Sauce: Use whatever you prefer! We like sweet chili, honey mustard, spicy ketchup, barbecue, or even nacho cheese dip, served on the side.

Tools You’ll Need

• Pizza Cutter
• Round Stone or Half Size or 12″x17″ Sheet Pan
• Parchment Paper
• Oven-Safe Ramekin

How To Make a Pigs in a blanket wreath

1. Preheat oven to 375°F. Line a large baking sheet or pizza pan with parchment paper. Place an oven-safe ramekin or small bowl upside down in the center of the pan.
2. Unroll crescent dough and separate into triangles. Cut each triangle lengthwise into 3 narrow strips.

3. Wrap each cocktail sausage with a strip of dough, starting at the wide end, slightly overlapping the dough as you roll.

4. Place wrapped sausages in a circular ring around the bowl. Position them snugly side-by-side so they bake into a cohesive wreath. Ensure the dough is evenly exposed for even browning.

5. Brush the dough with egg white. Sprinkle generously with everything bagel seasoning.

6. Bake for 24-28 minutes, or until golden brown and fully cooked. 
7. Carefully transfer the wreath to a serving plate, and remove the parchment paper. Fill the center bowl with a dipping sauce. Garnish with fresh herbs if desired.

expert tips

• Leave slight space between pieces. And space them as evenly as possible. This will ensure even baking.
• Use parchment paper for easy cleanup. Line the pan so nothing sticks, and when you’re done serving you can simply remove and toss in the garbage. Minimal clean-up required!
• Rotate the pan halfway through baking. This will ensure each “pig in a blanket” gets evenly golden brown.
• Serve warm for the best texture. Enjoy immediately, straight from the oven for a crispy exterior and tender inside.
• Add a dipping sauce bowl in the center. Not only is this functional for dipping, but it’s also a nice presentation. Nestle it in the center filled with your favorite sauce . We like spicy ketchup, honey-mustard, BBQ sauce, or even a cheese dip.

storage

Store any leftover pigs in a blanket in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer at 350° until warmed through.

You can freeze leftovers. Store them in an airtight container for up to 3 months. Reheat in the oven from frozen, or thaw in the fridge overnight, then bake at 350° until hot and the pastry is crisped up.

This is a great appetizer to prep in advance. Assemble the wreath ahead of time, then cover and store in the fridge. Bake right before you’re ready to serve.

frequently asked questions

more holiday party appetizers

• Christmas Baked Brie
• Boursin Stuffed Mushrooms
• Bacon Crackers
• Cranberry Cheese Ball

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Pigs in a Blanket Wreath

This Pigs in a Blanket Wreath is a delicious, festive twist on the classic pigs in a blanket appetizer everyone adores. It will become the show-stopping centerpiece of any holiday table.

Course Appetizer

Cuisine American

Keyword christmas, holiday, holidays

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 48 servings

Calories 62kcal

Ingredients

• 2 8- ounce cans crescent roll doughs
• 2 14- ounce packages cocktail sausages
• 1 large egg white whisked
• 2 tablespoons everything bagel seasoning
• Optional Garnish: fresh rosemary or parsley
• Dipping Sauce of Choice: chili, honey mustard, spicy ketchup, barbecue, nacho cheese dip, cheese dip

Instructions

• Preheat oven to 375°F. Line a large baking sheet or pizza pan with parchment paper. Place an oven-safe ramekin or small bowl upside down in the center of the pan.
• Unroll crescent dough and separate into triangles. Cut each triangle lengthwise into 3 narrow strips.
• Wrap each cocktail sausage with a strip of dough, starting at the wide end, slightly overlapping the dough as you roll.
• Place wrapped sausages in a circular ring around the bowl. Position them snugly side-by-side so they bake into a cohesive wreath. Ensure the dough is evenly exposed for even browning.
• Brush the dough with egg white. Sprinkle generously with everything bagel seasoning.
• Bake for 24-28 minutes, or until golden brown and fully cooked.
• Carefully transfer the wreath to a serving plate, and remove the parchment paper. Fill the center bowl with a dipping sauce. Garnish with fresh herbs if desired.

Notes

Storage:

• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer at 350° until warm.
• You can freeze leftovers: store in an airtight container for up to 3 months. Reheat in the oven from frozen, or thaw in the fridge overnight, then bake at 350° until hot and pastry is crisped up.
• Prep this in advance: assemble the wreath ahead of time, then cover and store in the fridge. Bake right before you’re ready to serve.

Tips

• Leave slight space between pieces. And space them as evenly as possible. This will ensure even baking.
• Use parchment paper for easy cleanup. Line the pan so nothing sticks, and when you’re done serving you can simply remove and toss in the garbage. Minimal clean-up required!
• Rotate the pan halfway through baking. This will ensure each “pig in a blanket” gets evenly golden brown.
• Serve warm for the best texture. Enjoy immediately, straight from the oven for a crispy exterior and tender inside.
• Add a dipping sauce bowl in the center. Not only is this functional for dipping, but it’s also a nice presentation. Nestle it in the center filled with your favorite sauce . We like spicy ketchup, honey-mustard, BBQ sauce, or even a cheese dip.

Nutrition

Calories: 62kcal | Carbohydrates: 4g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 6mg | Sodium: 205mg | Potassium: 17mg | Sugar: 1g | Calcium: 1mg | Iron: 0.2mg

The post Pigs In A Blanket Wreath appeared first on Dinner in 321.

Butter makes everything better, and these ultra buttery, fluffy, Butter Swim Biscuits can’t be beat. They’re literally baked in a pool of melted butter for biscuits with crisp golden edges and soft centers. Our favorite stress-free biscuit recipe, Butter Swim Biscuits don’t require a rolling pin or biscuit cutter. Simply mix, pour, bake and enjoy.

Buttery and crisp on the outside, yet soft and tender on the inside, Butter Swim Biscuits are made with simple pantry ingredients that lend big flavor. And they’re so easy, anyone can make this beginner-friendly recipe. We like to serve them for breakfast or brunch, holidays, or an easy side dish with dinner that everyone loves.

If you like biscuits for breakfast, be sure to try our Easy Buttermilk Drop Biscuits and these Layered Cinnamon Sugar Biscuits, too.

Why You’ll Love This Recipe

• Easy one-bowl biscuit recipe. With just a handful of ingredients that get mixed together in one bowl, this recipe doesn’t get much easier. They’re no-fuss and foolproof each time.
• No kneading or cutting dough. These biscuits are uncomplicated, simple, and stress-free. No extra steps in this method.
• Crispy buttery edges with soft, tender centers. Perfectly crisp and golden on the outside and soft on the inside, these have the ultimate texture you crave in a biscuit.
• Ready in under 40 minutes. With a super simple method and quick bake time, these biscuits come together fast. Serve them to a hungry group in no time at all.

What are Butter Swim Biscuits?

Butter Swim Biscuits are ultra-rich, Southern-style buttermilk biscuits that literally get baked in butter. They’re easy to make in just one bowl, then the biscuits “swim” in melted butter while baking. This method creates a super rich flavor and texture. The biscuits have crisp, almost fried edges on the outside and are soft and tender on the inside.

Unlike traditional biscuits that are rolled out and cut into rounds with layers of butter incorporated into the dough to help them rise, Butter Swim Biscuits are simpler to make with a pourable batter that gets spread right into a pool of melted butter, then baked. The result is simply irresistible!

Ingredients

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

• Salted Butter: Rich and flavorful, melted butter is the star of the show here.
• All-Purpose Flour: The dense, soft base for the biscuit dough.
• Baking Powder: To help the batter rise just right.
• Salt: Just a pinch.
• Buttermilk: Tangy and rich, for flavor and texture.

Tools You’ll Need

• 9″x9″ Baking Dish or 3 Quart Baking Dish
• Mixing Bowl
• Liquid Measuring Cup
• Measuring Cups and Spoons

how To make butter swim biscuits

1. Preheat oven to 450°F.
2. Pour melted butter into a 9×9-inch (or 3-quart) baking dish.

3. In a mixing bowl, whisk together all-purpose flour, baking powder, and salt.

4. Stir in buttermilk until just combined (do not overwork).

5. Spread dough over the melted butter in the pan.

6. Score the dough into 8-12 squares before baking.
7. Bake for 25-30 minutes or until golden brown. 

Expert Tips

• Don’t over-mix the dough. Resist the urge to stir and stir. Mix the dough until it’s just combined, then leave it alone. This will give the biscuits the best soft and tender texture.
• Use fresh baking powder for the best rise. Be sure to check the expiration date! The fresher, the better, so the biscuits rise correctly for the best texture.
• Use a buttermilk substitute. If you’re fresh out, add 2 tablespoons of lemon juice or white vinegar to 2 cups of whole milk. It’ll slightly curdle and thicken to give the biscuit batter a similar taste and texture.
• Score the dough. Use a sharp knife to cut the unbaked dough into a grid. Cut straight down to the bottom of the pan so the butter can seep through to each edge for crispy pull-apart biscuits.
• Let biscuits rest before serving: Once they come out of the oven let them sit for a few minutes to fully absorb the butter so it evenly distributes in the crumb. This gives the biscuits that melt-in-your-mouth texture and flavor.
• Bake in a metal or glass baking dish for best results. These conduct the best heat and distribute heat evenly for the best overall texture in the biscuits.

Variations

• Cheddar butter swim biscuits. Add freshly grated sharp cheddar cheese to the dough for a cheesy twist.
• Garlic herb biscuits. Mix in fresh chopped herbs and minced garlic into the melted butter.
• Honey butter biscuits. Top the unbaked dough with a drizzle of honey before or after baking for a sweet twist.
• Jalapeño cheddar version. Add in finely chopped jalapeños and cheddar cheese for a classic flavor combination and some heat.
• Everything bagel seasoning topping. Sprinkle your favorite store-bought spice mix over the dough before baking for a savory, crunchy topping.

What To Serve with butter swim biscuits

Butter Swim Biscuits are delicious on their own, and they’re great as a part of a larger spread, too. Here are our favorite ways to enjoy them, and tasty ideas to serve them with.

• As a breakfast sandwich
• Alongside eggs and bacon
• With sausage gravy
• With jams, preserves and honey or hot honey
• For chicken pot pie
• With fried chicken or chicken fried steak

storage

Store leftover cooled biscuits in an airtight container or wrapped in foil at room temperature for 1-2 days. If you won’t eat them by then, store the same way in the fridge for up to 5 days. Reheat in the oven at 350° for 10 minutes until warmed through.

Freeze leftover biscuits wrapped in foil or in an airtight container for up to 3 months. Thaw in the fridge or on the counter before reheating in the oven until warm and crisped.

Make these biscuits in advance to save time. Prep the dough and store it unbaked in the fridge overnight, then bring to room temperature before baking the next day. You can also fully bake and cool the biscuits, then serve at a later time. But we suggest eating them fresh for the best flavor and texture.

Frequently asked questions

More Southern Baked goods

• Southern Biscuits and Sausage Gravy
• Homemade Pimento Cheese
• Chicken Fried Steak
• Southern Cornbread Dressing

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Butter Swim Biscuits

These Butter Swim Biscuits are rich, delicious, and made with just 5 ingredients. They're the ultimate foolproof, no-fuss biscuit recipe for any occasion.

Course bread, Breakfast

Cuisine American

Keyword bread

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 8 servings

Calories 282kcal

Ingredients

• 1/2 cup salted butter melted
• 2 1/2 cups all-purpose flour
• 4 teaspoons baking powder
• 2 teaspoons salt
• 2 cups buttermilk

Instructions

• Preheat oven to 450°F.
• Pour melted butter into a 9×9-inch (or 3-quart) baking dish.
• In a mixing bowl, whisk together all-purpose flour, baking powder, and salt.
• Stir in buttermilk until just combined (do not overwork).
• Spread dough over the melted butter in the pan.
• Score the dough into 8-12 squares before baking.
• Bake for 25-30 minutes or until golden brown. 

Notes

Storage:

• Store leftover biscuits in an airtight container or wrapped in foil at room temperature for 1-2 days, or in the fridge for up to 5 days. Reheat in the oven at 350° for 10 minutes until warmed through.
• Freeze leftovers wrapped in foil or in an airtight container for up to 3 months. Thaw in the fridge or on the counter before reheating in the oven until warm and crisped.
• Make these biscuits in advance — prep dough and store it unbaked in the fridge overnight, then bring to room temperature before baking the next day. You can also fully bake and cool the biscuits, then serve at a later time.

Tips

• Don’t overmix the dough. Resist the urge to stir and stir. Mix the dough until it’s just combined, then leave it alone. This will give the biscuits the best soft and tender texture.
• Use fresh baking powder for the best rise. Be sure to check the expiration date! The fresher, the better, so the biscuits rise correctly for the best texture.
• Use a buttermilk substitute. If you’re fresh out, add 2 tablespoons of lemon juice or white vinegar to 2 cups of whole milk. It’ll slightly curdle and thicken to give the biscuit batter a similar taste and texture.
• Score the dough. Use a sharp knife to cut the unbaked dough into a grid. Cut straight down to the bottom of the pan so the butter can seep through to each edge for crispy pull-apart biscuits.
• Let biscuits rest before serving: Once they come out of the oven let them sit for a few minutes to fully absorb the butter so it evenly distributes in the crumb. This gives the biscuits that melt-in-your-mouth texture and flavor.
• Bake in a metal or glass baking dish for best results. These conduct the best heat and distribute heat evenly for the best overall texture in the biscuits..

Nutrition

Calories: 282kcal | Carbohydrates: 33g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 37mg | Sodium: 948mg | Potassium: 127mg | Fiber: 1g | Sugar: 3g | Vitamin A: 454IU | Calcium: 196mg | Iron: 2mg

The post Butter Swim Biscuits appeared first on Dinner in 321.

When you’re craving homemade cinnamon rolls but can’t make them from scratch, these Hawaiian Roll Cinnamon Rolls are a delicious shortcut solution. Quick and easy to make, this recipe uses sweet Hawaiian rolls as the base for a simply irresistible cinnamon roll with a fluffy texture and rich cinnamon sugar filling that will be ready to enjoy in under an hour.

Perfectly sweet, gooey, and buttery, these Hawaiian Roll Cinnamon Rolls are downright decadent and fool-proof, making them great for holiday mornings, brunches or weekend breakfasts. We can guarantee they’re sure to become one of your family favorites, too.

If you like these rolls, be sure to try some of our other sweet breakfast ideas like this Cranberry Orange Monkey Bread and our Apple Crescent Rolls.

Why You’ll Love This Recipe

• Quick and easy shortcut recipe that’s ready in under an hour. These rolls have all of the flavor and texture you crave from classic cinnamon rolls, but this easy method cuts down prep time by hours compared to a homemade dough!
• Soft and fluffy texture. Perfectly sweet and pillowy, Hawaiian rolls give these cinnamon rolls the ultimate texture.
• Perfect for holidays and brunch gatherings. A batch of these easy, yet elevated rolls is a great, special addition to any breakfast or brunch spread when entertaining.
• Great make-ahead breakfast option. Easy to prep in advance and have at the ready, these cinnamon rolls are the perfect time-saving breakfast.

Ingredients

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

• King’s Hawaiian Rolls: Sweet, soft and buttery, these are the perfect pillowy base.
• Salted Butter: For the extra rich and decadent spread for the rolls.
• Cinnadust: Sweet and aromatic, for that signature cinnamon roll taste.
• Brown Sugar: For sweetness and a depth of flavor.
• Cinnamon: Warm and slightly sweet, for even more spiced flavor.
• Cream Cheese: Rich and tangy, soften this ahead of time.
• Heavy Whipping Cream: To make the icing extra indulgent.
• Vanilla Extract or Paste: Use the real, pure version. It’s worth it!
• Powdered Sugar: To sweeten the icing.

Tools You’ll Need

• Baking Dish
• Measuring Cups and Spoons
• Hand Mixer 
• Rubber Spatula
• Mixing Bowls
• Bread Knife 
• Cutting Board
• Cinnadust

How To Make Hawaiian Roll Cinnamon Rolls

1. Preheat oven to 350°F. Cut Hawaiian sweet rolls in half horizontally, keeping the entire slab intact.

2. Melt 2 tablespoons of the butter in a 13×9-inch baking pan.
3. Coat both sides of the top half in the butter and place on a cutting board. Coat the bottom half in the remaining butter and leave inside the dish bottom side down. Sprinkle with 1 tablespoon of the Cinnadust.

4. In a small bowl, mix together brown sugar, cinnamon, and butter until fully combined.

5. Spread 3/4 of the cinnamon butter mixture evenly over the bottom half of the rolls.

6. Sprinkle the remaining Cinnadust on both sides of the top half of the rolls. Place on top of the filling. Spread the remaining cinnamon butter over the top.

7. Bake uncovered 20 minutes, or until warmed through and lightly golden. Remove from the oven and let sit for 5-10 minutes before icing.
8. In a bowl, beat cream cheese, heavy whipping cream, vanilla, and powdered sugar until smooth and creamy.

9. Spread the icing over the warm rolls. Serve immediately.

Expert Tips

• Do not overbake to keep the rolls soft. Only bake the rolls until cooked through for the best texture. The tops should be golden and the edges should pull away from the side of the pan. Over-baking can lead to hard, dried out rolls.
• Use softened butter. Be sure to bring it to room temperature and soften before using for easy spreading.
• Serve warm. These are best straight from the oven while they’re warm and soft for the gooiest texture.
• Add extra icing. For an even more indulgent touch, add an extra swipe of icing, or serve more on the side, especially if serving for a special brunch.
• Prep ahead for ease. Assemble the cinnamon rolls the night before for easy mornings. Bring them to room temperature before baking off, then top with icing right before serving.

Variations

Here are some fun twists on this recipe that we’ve made in the past depending on the season:

• Maple pecan cinnamon rolls. Add a drizzle of maple syrup and chopped, toasted pecans.
• Pumpkin spice version. Warm and spiced, make this delicious seasonal spin using pumpkin pie spice and pumpkin puree in the butter spread and icing.
• Orange cream cheese glaze. Give the rolls a hint of citrus with fresh orange zest and juice.
• Chocolate chip cinnamon rolls. Make these extra indulgent by sprinkling in milk, dark, or semi-sweet chocolate chips.
• Holiday cranberry cinnamon rolls. Give the rolls a festive, holiday flavor profile with chopped cranberries or cranberry sauce in the buttery spread.

Storage

Store leftover cinnamon rolls in an airtight container in the refrigerator for up to 5 days. Rewarm in the microwave for 20 seconds before serving.

You can freeze these cinnamon rolls. Wrap them tightly in plastic wrap or store in a zip top bag in the freezer for up to 2 months. This will keep their soft texture. Thaw in the fridge overnight and rewarm in the microwave.

Prep and fully assemble the rolls up to 12-24 hours in advance, then cover and store in the fridge until you’re ready to bake. Top with icing once they’re out of the oven and serve warm.

Frequently Asked Questions

More Easy Breakfast Bakes

• Grits and Sausage Casserole
• Baked Chocolate Oatmeal
• Best Spinach and Bacon Quiche
• Croissant Breakfast Casserole

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King’s Hawaiian Cinnamon Rolls

These Hawaiian Roll Cinnamon Rolls are soft, buttery and incredible easy to make for the ultimate shortcut breakfast treat your family and friends will love. Regular cinnamon rolls take hours, but this quick version will be ready in less than an hour!

Course bread, Breakfast

Cuisine American

Keyword bread

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 12 servings

Calories 304kcal

Ingredients

• 12 ounce package King's Hawaiian Rolls
• 10 tablespoons softened salted butter divided
• 3 tablespoons Cinnadust divided (see note for homemade)
• 1/2 cup packed brown sugar
• 2 teaspoons ground cinnamon
• 4 ounces softened cream cheese
• 1/4 cup heavy whipping cream
• 1 teaspoon vanilla extract or paste
• 1 1/2 cups powdered sugar

Instructions

• Preheat oven to 350°F. Cut Hawaiian sweet rolls in half horizontally, keeping the entire slab intact.
• Melt 2 tablespoons of the butter in a 13×9-inch baking pan.
• Coat both sides of the top half in the butter and place on a cutting board. Coat the bottom half in the remaining butter and leave inside the dish bottom side down. Sprinkle with 1 tablespoon of the Cinnadust.
• In a small bowl, mix together brown sugar, cinnamon, and butter until fully combined.
• Spread 3/4 of the cinnamon butter mixture evenly over the bottom half of the rolls.
• Sprinkle the remaining Cinnadust on both sides of the top half of the rolls. Place on top of the filling. Spread the remaining cinnamon butter over the top.
• Bake uncovered 20 minutes, or until warmed through and lightly golden. Remove from the oven and let sit for 5-10 minutes before icing.
• In a bowl, beat cream cheese, heavy whipping cream, vanilla, and powdered sugar until smooth and creamy.
• Spread the icing over the warm rolls. Serve immediately.

Notes

Storage:

• Store leftovers in an airtight container at room temperature for 2-3 days or in the fridge for up to 5 days. Rewarm in the microwave for 20 seconds before serving.
• Freeze leftovers: wrap them tightly in plastic wrap or store in a zip top bag in the freezer for up to 2 months. This will keep their soft texture. Thaw in the fridge overnight and rewarm in the microwave.
• Make these ahead: Prep and assemble the rolls up to 12-24 hours in advance, then cover and store in the fridge until ready to bake. Top with icing once they’re out of the oven and serve warm.

Homemade Cinnadust:

• Combine 2 tablespoons granulated sugar, 1 tablespoon packed brown sugar, 2 teaspoons ground cinnamon, Pinch of salt 

Nutrition

Calories: 304kcal | Carbohydrates: 40g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 46mg | Sodium: 198mg | Potassium: 45mg | Fiber: 0.2g | Sugar: 28g | Vitamin A: 418IU | Vitamin C: 0.04mg | Calcium: 31mg | Iron: 0.1mg

The post Hawaiian Roll Cinnamon Rolls appeared first on Dinner in 321.

These Mini Quiches are simple to prep, perfectly poppable, and way easier to serve to a crowd (no slicing and plating required!). Ideal to customize with your favorite flavors, they’re easy to enjoy for weekday breakfasts, family brunches, lunchtime or a quick appetizer.

With crispy golden tater tots, fluffy eggs, melty cheese and any of your go-to breakfast meats, these Mini Quiches are a tasty all-in-one bite. The simple ingredients are familiar flavors kids and adults both love. Plus, they’re super easy to prep ahead for entertaining season. Our family loves these, and we know yours will, too.

If you like this breakfast quiche recipe, be sure to try this savory Sausage Quiche and our Best Spinach and Bacon Quiche for another crowd favorite.

Why You’ll Love This Recipe

• Easy to make with 5 simple ingredients. With just a few pantry and fridge staples plus a simple process, this quiche comes together quickly and easily.
• Can be prepped ahead. Prep the ingredients in advance to make this quiche ahead of time, if needed. It’s a great time-saving recipe
• Great for serving a group. Make one big pan of these mini quiches to easily serve at any large gathering.

Ingredients

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

• Nonstick Spray or Butter: Grease the pan generously for easy removal.
• Tater Tot Crowns: Use your favorite brand in the freezer section. They’re crispy, crunchy, golden deliciousness and a great staple to have on hand.
• Shredded Cheddar or Swiss Cheese: For melty, gooey flavor and texture.
• Bacon, Sausage or Ham: Any preferred breakfast meat works great.
• Eggs: We recommend using size large eggs for this.
• Heavy Whipping Cream: For richness.
• Salt and Pepper: It’s important to season generously all the time.
• Garnish Options: Sliced chives, sour cream, and shredded cheese are all delicious finishing touches.

Tools You’ll Need 

• Measuring Cups and Spoons
• Mixing Bowls
• Liquid Measuring Cups
• Spatula
• Scoop
• Tamper Tool
• Mini Cupcake Pan: 1 pan has 24 wells.

How To Make Mini Quiches

1. Preheat oven to 400°F. Grease a 24-cup mini muffin pan generously with nonstick spray or butter.
2. Place 1 frozen tater tot crown into each cup. Bake for 10–12 minutes, until just softened (not browned).

3. Using a tamper (floured) or spoon, press the tots firmly down and slightly up the sides to form a cup. Return to oven and bake 8–10 more minutes, until lightly golden and set. Lower oven temperature to 375°F.

4. Evenly distribute the cheese and bacon into the muffin wells. 

5. In a bowl, whisk together eggs, heavy whipping cream, salt, and black pepper.
6. Carefully spoon the egg mixture into each tater tot crust, filling about ¾ full. 

7. Bake 14–16 minutes, or until the centers are set, tops are lightly puffed, and there’s no jiggle in the middle.
8. Let cool in the pan for 3-5 minutes. Gently run a knife along sides to release, then transfer to a cooling rack or serving tray. Garnish as desired and serve immediately.

Expert Tips

• Avoid overcooking. Bake until the quiches are just cooked through. The middle should be set and no longer jiggly, the edges should pull away from the pan and the tops should be golden. Overcooking will lead to a tough, dried out texture.
• Customize flavors with add-ins or toppings. These are super easy to adjust based on your taste preferences. Add in different meats, cheeses or veggies depending on what you like. They don’t all have to be the same either.
• Grease the muffin pan well with cooking spray to avoid any sticking.
• Grate the cheese by hand for the best melt. Pre-shredded cheeses won’t yield as gooey of a result.

Variations

• Add in veggies. Mix in diced bell peppers, onions, tomatoes, or broccoli florets for flavor and color.
• Try different cheeses. Substitute any other cheese for a different flavor profile. Mozzarella, gouda, feta, or goat would be delicious.
• Use egg whites only to lighten it up. Skip the yolks for a slightly lighter quiche.
• Swap the bacon for sausage. Just be sure to brown the sausage and break into small crumbles before adding to the muffin tin.

What To Serve with Mini Quiches

These Mini Quiches are delicious on their own, but you can turn them into a heartier meal by serving them with some of our other favorite breakfast and brunch recipes.

• Mini Banana Bread Muffins
• Skillet Fried Potatoes and Onions
• Overnight French Toast Casserole
• Cranberry Orange Monkey Bread
• Bakery Style Strawberry Muffins

Storage

Store leftover quiches in a single layer in an airtight container in the fridge for up to 3-4 days. Reheat in the oven at 350°F until hot and edges are crisped up. You can also microwave for a few seconds too.

You can store these in an airtight container in the freezer for up to 3 months. Thaw in the fridge overnight before serving and reheat in the oven as instructed above.

Make these quiches ahead of time. They’re great for meal prep and can be baked and cooled, then stored in the fridge or freezer until you’re ready to serve. Simply reheat in the oven until hot and the outside is golden.

Frequently Asked Questions

More Easy Breakfast Recipes For a crowd

• Croissant Breakfast Casserole
• Baked Apple French Toast Casserole
• Mini Banana Bread Muffins
• Breakfast Enchiladas

Print

Mini Quiches

These simple Mini Quiches are easy to make with just a 5 approachable ingredients and packed with any flavor you'd like. Baked in a mini muffin tin, they're easy to serve for a crowd-pleasing breakfast, brunch, or quick meal everyone will love.

Course Appetizer, Breakfast

Cuisine American

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 24 servings

Calories 73kcal

Ingredients

• nonstick spray or butter
• 24 tater tot crowns
• 1 cup shredded cheddar or Swiss cheese
• 1/2 cup fully cooked meat bacon, sausage, or ham
• 4 large eggs
• 1/2 cup heavy whipping cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Garnish options: sliced chives, sour cream, shredded cheese

Instructions

• Preheat oven to 400°F. Grease a 24-cup mini muffin pan generously with nonstick spray or butter.
• Place 1 frozen tater tot crown into each cup. Bake for 10–12 minutes, until just softened (not browned).
• Using a tamper (floured) or spoon, press the tots firmly down and slightly up the sides to form a cup. Return to oven and bake 8–10 more minutes, until lightly golden and set. Lower oven temperature to 375°F.
• Evenly distribute the cheese and bacon into the muffin wells.
• In a bowl, whisk together eggs, heavy whipping cream, salt, and black pepper.
• Carefully spoon the egg mixture into each tater tot crust, filling about ¾ full.
• Bake 14–16 minutes, or until the centers are set, tops are lightly puffed, and there's no jiggle in the middle.
• Let cool in the pan for 3-5 minutes. Gently run a knife along sides to release, then transfer to a cooling rack or serving tray. Garnish as desired and serve immediately.

Notes

Storage:

• Store leftovers in a single layer in an airtight container in the fridge for up to 3-4 days. Reheat in the oven at 350° until hot and edges are crisped up.
• Store leftovers in the freezer for up to 3 months. Thaw in the fridge overnight before serving and reheat in the oven as instructed above.
• Make these quiches ahead of time — bake them and let the cool, then store in the fridge or freezer until ready to serve. Simply reheat in the oven until hot and the outside is golden.

Tips

• Prep ingredients ahead for easier assembly. Get everything ready ahead of time and set the ingredients in order. This will make building the quiches easy and efficient.
• Avoid overcooking. Bake until the quiches are just cooked through. The middle should be set and no longer jiggly, the edges should pull away from the pan and the tops should be golden. Overcooking will lead to a tough, dried out texture.
• Customize flavors with add-ins or toppings. These are super easy to adjust based on your taste preferences. Add in different meats, cheeses or veggies depending on what you like. They don’t all have to be the same either.
• Use high-quality ingredients for the best flavor. It’s worth it to use good quality ingredients here. Don’t skimp, the good stuff has the best taste.

Nutrition

Calories: 73kcal | Carbohydrates: 3g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 45mg | Sodium: 163mg | Potassium: 57mg | Fiber: 0.2g | Sugar: 0.2g | Vitamin A: 169IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 0.3mg

The post Mini Quiches appeared first on Dinner in 321.

A Monte Cristo is a classic for good reason. Layered with ham, turkey, and Swiss, then dipped into an egg batter and fried, it’s the ultimate sandwich. They’re delicious, but a time commitment, so these Monte Cristo Sliders are the perfect shortcut solution that’s best to assemble the night before. Packed with the same flavors but simpler to make, these mini sandwiches are ideal for holiday breakfasts and brunches, entertaining, and any cozy gathering.

Sweet Hawaiian rolls get layered with sliced deli meat, cheeses, and juicy pineapple, then baked to golden custardy perfection. Topped with powdered sugar and jam, these Monte Cristo Sliders are an irresistible savory-sweet creation. Effortless yet elevated, this recipe is one that disappears before my eyes whenever I serve it to my family at home in Kentucky.

If you like the flavors in this brunch dish, be sure to try our Ham and Cheese Casserole and Ham and Cheese Panini, too.

Why You’ll Love This Recipe

• Easy to make with simple ingredients. With an easy process and just a handful of ingredients, whip up these no-fuss and affordable sliders anytime, in no time.
• Perfect for holidays, brunches, or entertaining. Made in one pan, easy to prep in advance, hearty and delicious, these are idea for serving a crowd.
• Can be prepped ahead. I like to think of these Monte Cristo Sliders almost like an overnight breakfast casserole — assemble the sliders ahead of time for easy baking right before guests arrive.

Ingredients

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

• King’s Hawaiian Rolls: The sweet, soft and fluffy base to hold these sliders together.
• Mayonnaise: Rich and tangy.
• Deli Turkey Breast & Ham: The tasty meat filling – ham is classic but turkey works well too.
• Swiss Cheese and Cheddar Cheese: Nutty and delicious for that melty cheese pull.
• Pineapple: Sweet and fruity, finely chop these so you get a little in each bite.
• Tomatoes: Fresh and ripe for flavor and a pop of color.
• Eggs: The binder to give the sliders a custard-like texture.
• Evaporated Milk, Half & Half or Whole Milk: For extra richness.
• Salt: Season generously, always.
• Powdered Sugar and Raspberry Jam: The perfect sweet garnish.

Tools You’ll Need

• Baking Dish
• Measuring Cups and Spoons
• Mixing Bowl
• Bread Knife
• Mixing Bowls
• Knife 
• Cutting Board

How To Make Monte Cristo Sliders

1. Working on a large cutting board, slice the Hawaiian sweet rolls horizontally into a top slab and bottom slab, keeping the rolls connected.
2. Spread a thin, even layer of mayonnaise on both inside slabs. Lay the bottom layer in a 12×10-inch baking dish. 

3. Evenly layer the sliders in this order: turkey, Swiss cheese, pineapple, tomato, ham, and cheddar cheese. Place the top slab on top of the sliders, mayonnaise side down.

4. Press firmly, then wrap tightly in plastic wrap. Place a baking sheet or heavy pan on top. Refrigerate 12-24 hours.
5. Preheat oven to 350°F. Unwrap the sliders. Slice into individual sliders and slightly separate.
6. In a small bowl, whisk eggs, milk, and salt until fully combined. Slowly pour over the sliders.

7. Cover with foil. Bake 30 minutes. Remove foil and bake an additional 15-20 minutes, until tops are golden brown and eggs completely set. Rest 5–10 minutes before serving. Lightly dust with powdered sugar and serve with raspberry jam.

Expert Tips

• Prep ingredients ahead for easier assembly. Get everything ready in advance and set up your ingredients so assembly is quick and streamlined.
• Avoid overcooking. Bake the sliders until they’re just cooked through. The middle should be set and no longer jiggly, the top should be golden brown, and the edges should start pulling away from the sides of the pan. But don’t over-bake, or they’ll be dried out.
• Customize flavors. Use your favorite add-ins or toppings based on your preferences. Try different meats or cheeses, and add or omit garnishes. Some options are gruyere cheese, Monterey Jack, or adding a tangy condiment like Dijon mustard.
• Serve fresh. These are best enjoyed straight from the oven for the best texture.
• Make sure you weigh the sliders down in the fridge with a heavy pan. This will help their layers to compress and bake evenly in the oven once the custard is added.
• Cover with foil the first half of baking, then uncover the second half. This helps the custard to cook through, then removing the foil allows the buns to nicely toast on top.

What To Serve With Monte Cristo Sliders

These sliders are delicious on their own but pair nicely with some of these favorites to make them a heartier meal.

• Green Goddess Salad or simple green salad
• Creamy Cucumber Salad
• Fruit Salad
• French fries or Crispy Parmesan Potatoes
• Ranch Roasted Potatoes or simply roasted veggies

Storage

Store leftover Monte Cristo sliders in an airtight container, or wrapped in plastic wrap or foil, in the fridge for up to 3 days. To reheat, warm them in a 350° covered with foil for about 10-15 minutes until warmed through.

Freeze sliders for an easy meal at a later date. Store in an airtight container or zip-top bag, or wrapped in foil, in the freezer for up to 3 months. Thaw in the fridge overnight before serving and reheat as instructed above.

You can make these sliders ahead of time, too. Prep and assemble them up to a day in advance, then cover and store in the fridge (but don’t add the egg mixture or they’ll be soggy). When ready to cook and serve, add the milk and egg mixture then bake away.

Frequently Asked Questions

More Easy Slider Recipes

• Philly Cheesesteak Sliders
• Meatball Sliders
• BBQ Chicken Sliders
• Sweet Pork Sliders

Print

Monte Cristo Sliders

These Monte Cristo Sliders are easy to make and packed with classic, sweet and savory ham and cheese flavor. They're the perfect addition to any breakfast or holiday spread. Assemble them the night before and pop them into the oven in the morning for a stress-free meal everyone will love.

Course Appetizer, Main Course

Cuisine American

Keyword sandwich

Prep Time 15 minutes minutes

Cook Time 1 hour hour

12 hours hours

Total Time 13 hours hours 15 minutes minutes

Servings 12 servings

Calories 294kcal

Ingredients

• 12 ounce package King's Hawaiian Rolls
• 1/2 cup mayonnaise
• 1/2 pound thin-sliced deli turkey breast
• 6 slices Swiss cheese
• 1 cup pineapple tidbits drained well and finely chopped
• 2 Roma tomatoes cut into 12 slices
• 1/2 pound thin-sliced deli ham
• 6 slices cheddar cheese
• 4 large eggs
• 1/2 cup evaporated milk, half-and-half, or whole milk
• 1/2 teaspoon salt
• Garnish: powdered sugar and raspberry jam

Instructions

• Working on a large cutting board, slice the Hawaiian sweet rolls horizontally into a top slab and bottom slab, keeping the rolls connected.
• Spread a thin, even layer of mayonnaise on both inside slabs. Lay the bottom layer in a 12×10-inch baking dish.
• Evenly layer the sliders in this order: turkey, Swiss cheese, pineapple, tomato, ham, and cheddar cheese. Place the top slab on top of the sliders, mayonnaise side down.
• Press firmly, then wrap tightly in plastic wrap. Place a baking sheet or heavy pan on top. Refrigerate 12-24 hours.
• Preheat oven to 350°F. Unwrap the sliders. Slice into individual sliders and slightly separate.
• In a small bowl, whisk eggs, milk, and salt until fully combined. Slowly pour over the sliders.
• Cover with foil. Bake 30 minutes. Remove foil and bake an additional 15-20 minutes, until tops are golden brown and eggs completely set. Rest 5–10 minutes before serving. Lightly dust with powdered sugar and serve with raspberry jam.

Notes

Storage:

• Store leftover sliders in an airtight container, or wrapped in plastic wrap or foil, in the fridge for up to 3 days. Reheat at 350° covered with foil for about 10-15 minutes until warmed through.
• Freeze sliders for an easy meal later. Store in an airtight container or zip-top bag, or wrapped in foil, in the freezer for up to 3 months. Thaw in the fridge overnight before serving and reheat as instructed above.
• Make these sliders ahead of time — prep and assemble up to a day in advance, then cover and store in the fridge (but don’t add the egg mixture or they’ll be soggy). When ready to cook and serve, add the milk and egg mixture then bake.

Tips: 

• Prep ingredients ahead for easier assembly. Get everything ready in advance and set up your ingredients so assembly is quick and streamlined.
• Avoid overcooking. Bake the sliders until they’re just cooked through. The middle should be set and no longer jiggly, the top should be golden brown, and the edges should start pulling away from the sides of the pan. But don’t over-bake, or they’ll be dried out.
• Customize flavors. Use your favorite add-ins or toppings based on your preferences. Try different meats or cheeses, and add or omit garnishes. Some options are gruyere cheese, Monterey Jack, or adding a tangy condiment like Dijon mustard.
• Serve fresh. These are best enjoyed straight from the oven for the best texture.
• Make sure you weigh the sliders down in the fridge with a heavy pan. This will help their layers to compress and bake evenly in the oven once the custard is added.
• Cover with foil the first half of baking, then uncover the second half. This helps the custard to cook through, then removing the foil allows the buns to nicely toast on top.

Nutrition

Calories: 294kcal | Carbohydrates: 22g | Protein: 17g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 111mg | Sodium: 719mg | Potassium: 212mg | Fiber: 0.4g | Sugar: 9g | Vitamin A: 373IU | Vitamin C: 3mg | Calcium: 181mg | Iron: 1mg

The post Monte Cristo Sliders appeared first on Dinner in 321.

Everything is better with bacon…and everything is way better with Millionaire’s Bacon. Loaded with complex flavors and a satisfying chewy, caramelized texture, this easy bacon recipe is perfect for holiday breakfasts and brunches, parties, or any cozy gathering. My kids love to help make this recipe on Christmas morning, and since it’s only 6 ingredients, it’s easy for them to assemble.

Smoky thick-cut bacon is coated in sweet maple syrup and dusted with spices for the ultimate flavor sensation. Millionaire’s Bacon is simple to make and guaranteed to impress guests while still being easy enough to bake right in the oven at home in minutes. Breakfast is about to taste like a million bucks!

If you’re a bacon lover, be sure to try our Best Spinach and Bacon Quiche and these easy and delicious Bacon Cheddar Biscuits.

Why You’ll Love This Recipe

• Easy to make with simple ingredients. With just a handful of ingredients and pantry staples, whip this up quickly and easily, anytime. And since it’s baked in the oven, clean up is fast too.
• Perfect for holidays, brunches, or entertaining. Everyone loves bacon, and this version is extra special making it a great addition to any holiday or brunch spread.
• Crowd-pleasing flavors. What’s not to love about smoky bacon candied with sweet maple syrup and warm spices? Your guests won’t be able to get enough.
• Can be prepped ahead. Make this in advance to help save time when entertaining. Simply pull it out and serve when you’re ready.
• Great for serving a group. Make one batch and easily serve with a larger brunch spread to feed a hungry crowd.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Thick-Cut Bacon: Smoky and hearty with the perfect bite, find this in the meat aisle or at the butcher counter.
• Light or Dark Brown Sugar: For that sweet and sticky caramelization.
• Black Pepper: Use freshly cracked for the best flavor and heat.
• Cayenne Pepper: For spiciness and a kick.
• Smoked Paprika: Adds even more smokiness and depth of flavor.
• Garlic Powder: For extra savory seasoning.

Tools You’ll Need

• 12″x17″ Sheet Pan
• Aluminum Foil
• Tongs
• Measuring Cups and Spoons
• Liquid Measuring Cups
• Cooling Racks

How to Make Millionaire’s bacon

1. Preheat oven to 375°F. Line a rimmed baking sheet with foil. Place a wire rack on top and lightly spray with nonstick spray.
2. Lay bacon strips flat on the rack, not overlapping.

3. In a bowl, mix together brown sugar, black pepper, cayenne, smoked paprika, and garlic powder. Spoon and gently press the sugar mixture onto the top of each bacon strip.

4. Bake for 30–40 minutes, rotating the pan once halfway through. The sugar should be melted, bubbling, and very dark amber when done. Time range depends on how crispy you desire your bacon. 
5. Remove from oven and let bacon cool on the rack for 10–15 minutes. It will firm up and become perfectly sticky-crisp as it cools.

Expert Tips

• Avoid overcooking or over-drying. Only bake the bacon until cooked through — over-baking will give it a tough or dried out texture.
• Customize the flavors. Choose add-ins or toppings of your choice depending on preference. Add fresh herbs, citrus or extra heat for a flavor punch.
• Use high-quality ingredients. This recipe calls for so few items, so use good-quality for the best flavor.
• Serve fresh for the best texture. This bacon is best day of for maximum texture satisfaction.

Variations

• Make it Spicy. Add even more cayenne or swap in chipotle powder and cinnamon for heat.
• Sweet and savory twist. Add a drizzle of hot honey instead of syrup, and top with flaky sea salt once baked.
• Holiday-themed additions. Add fresh rosemary or citrus zest to give the bacon a warm, seasonal flavor profile.
• Mini or party-sized versions. Cut bacon strips in half or thirds before baking for the perfect poppable snack size.
• Make-ahead bacon. While it’s best day of, this can be prepped and baked in advance, then cooled until you’re ready to serve. When the time comes pop it in the microwave for a few seconds to take the chill off.
• Try Different Flavor Variations:
  • Maple Millionaire Bacon (Add 1 tbsp maple syrup to the sugar mix)
  • Bourbon Bacon (Add 1–2 tsp bourbon to the mix)
  • Rosemary Millionaire Bacon (Finely chop fresh rosemary into the sugar)
  • Black Pepper Lover’s (Double the black pepper).

What To Serve With Millionaire’s Bacon

Millionaire’s Bacon pairs perfectly with anything, is delicious on its own, and is the perfect addition to a larger meal. Here are our favorite ways to serve it.

• With holiday brunch spreads
• As a party appetizer
• Alongside cocktails or mocktails
• With fresh fruit or salads
• Paired with coffee or hot cocoa

Storage

Store any leftover bacon in an airtight container in the fridge for 3-5 days. Enjoy it chilled or room temperature. Or reheat gently in the microwave (for just a few seconds to prevent it from getting too chewy), or in the oven at 350° for 5-7 minutes until warm.

You can make this ahead of time, too. Prep and bake the bacon in advance then let it cool completely before storing in an airtight container in the fridge. Serve chilled, room temperature or warmed as instructed above when ready to serve.

Frequently Asked Questions

More Easy Breakfast Recipes

• Breakfast Crescent Rolls
• Pumpkin Coffee Cake
• Croissant Breakfast Casserole
• Sausage Quiche

Print

Millionaire’s Bacon

Millionaire's Bacon is sweet, spicy, and packed with irresistible flavor and texture. Made with just 6 ingredients, it's the perfect addition to elevate any breakfast or brunch. I've even served it as an appetizer or on a charcuterie board snack spread too!

Course Appetizer, Breakfast

Cuisine American

Keyword breakfast, pork

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

15 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 20 servings

Calories 116kcal

Ingredients

• 1 pound thick-cut bacon
• 1/2 cup packed light brown sugar
• 1 teaspoon freshly cracked black pepper
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder

Instructions

• Preheat oven to 375°F. Line a rimmed baking sheet with foil. Place a wire rack on top and lightly spray with nonstick spray.
• Lay bacon strips flat on the rack, not overlapping.
• In a bowl, mix together brown sugar, black pepper, cayenne, smoked paprika, and garlic powder. Spoon and gently press the sugar mixture onto the top of each bacon strip.
• Bake for 30–40 minutes, rotating the pan once halfway through. The sugar should be melted, bubbling, and very dark amber when done. Time range depends on how crispy you desire your bacon.
• Remove from oven and let bacon cool on the rack for 10–15 minutes. It will firm up and become perfectly sticky-crisp as it cools.

Notes

Storage:

• Store leftover bacon in an airtight container in the fridge for 3-5 days. Enjoy it chilled or at room temperature. You can also reheat gently in the microwave (for just a few seconds to prevent it from getting too chewy), or in the oven at 350° for 5-7 minutes until warm.
• Make this ahead of time — prep and bake bacon in advance then cool completely before storing in an airtight container in the fridge. Serve chilled, room temperature or warmed as instructed above when ready to serve.

Tips: Try Different Flavor Variations

• Maple Millionaire Bacon: Add 1 tbsp maple syrup to the sugar mix
• Bourbon Bacon: Add 1–2 tsp bourbon (mix well)
• Rosemary Millionaire Bacon: Finely chop fresh rosemary into sugar
• Black Pepper Lover’s: Double the black pepper

Tips

• Prep ingredients ahead for easier assembly.
• Avoid overcooking or over-drying. Only bake the bacon until cooked through — over-baking will give it a tough or dried out texture.
• Customize flavors. Choose add-ins or toppings of your choice depending on preference. Add fresh herbs, citrus or extra heat for a flavor punch.
• Use high-quality ingredients. This recipe calls for so few items, so use good-quality for the best flavor.
• Serve fresh for the best texture. This bacon is best day of for maximum texture satisfaction.

Nutrition

Calories: 116kcal | Carbohydrates: 6g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 15mg | Sodium: 152mg | Potassium: 55mg | Fiber: 0.04g | Sugar: 5g | Vitamin A: 54IU | Vitamin C: 0.04mg | Calcium: 6mg | Iron: 0.2mg

The post Millionaire Bacon appeared first on Dinner in 321.

If you know me, you know I love my biscuits, and am pretty famous for them too. I have all sorts of viral biscuit recipes on my site, but these Lard Biscuits are by far the easiest. Rather than butter in the dough, it’s vegetable shortening, which still gives them the most tender bite and melt-in-your-mouth texture.

With just a single bowl, these are quick to whip up any morning of the week and everyone’s favorite when entertaining too. Serve them with Sausage Quiche or Overnight Breakfast Casserole for a delicious spread.

why you’ll love this recipe

• Pantry staple ingredients. I always have these 4 ingredients in my kitchen so I can make biscuits at a moment’s notice!
• Versatile for any meal. Biscuits always have a spot at our table on any menu.
• Impress your family and friends. Homemade biscuits are always so much more delicious than store-bought. These will definitely be a recipe on repeat.

ingredients

Scroll down for recipe amounts and instructions in the recipe card. 

• Self-rising flour: Already has the leavener in it. If you need to make your own, combine 1 cup all-purpose flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon of salt.
• Lard or vegetable shortening: Pop this into the freezer for 10 minutes before adding to the biscuit mix.
• Chilled buttermilk: Shake the buttermilk well before using.
• Salted butter: Melted butter to brush on top for extra rich flavor.

Tools You’ll Need 

• 9″x9″ Baking Dish or 9″ Cast Iron Skillet
• Mixing Bowl
• Liquid Measuring Cup
• Biscuit Cutter
• Rolling Pin

how to make lard biscuits

1. Preheat oven to 475ºF. 
2. Using a pastry cutter or 2 forks, cut lard or shortening in the flour until the fat is dispersed evenly, about the size of peas.

3. Make a well in the center of mixture, add buttermilk and stir 8-10 times, the dough will be slightly loose. Add 2-4 tablespoons buttermilk if the dough seems too dry. Turn the dough onto a lightly floured surface and form into a ball.

4. Sprinkle flour on top of the dough. Create layers by either the “Pat and Fold” or “Pat and Stack” method. Pat and Stack: press the dough to ½-inch thickness, score the dough into 4 equal sections, and stack the 4 together. Once it’s stacked high, press the dough down to ½-inch thickness. Cut with a 2 ½” floured round cutter, reshaping scraps and flouring as needed. Pat and Fold: Using a floured rolling pin, roll dough into a ¾” thick rectangle (about 9”x 5”). Fold dough in half so short ends meet. Repeat rolling and folding process 4 more times. Roll dough to ½” thickness. Cut with a 2 ½” floured round cutter, reshaping scraps and flouring as needed. 

5. Place dough rounds on a parchment paper-lined pan or a pre-heated buttered cast iron skillet. Bake at 475ºF for 11-14 minutes or until lightly browned.

6. Brush with melted butter and serve.

expert tips

• Be sure your buttermilk is very cold. This helps the biscuit dough bind together and become the right consistency to get those perfectly flaky layers.
• Don’t over-mix the biscuit dough. If you do, you’ll end up with tough biscuits.
• To make the signature biscuit layers, make sure you “pat and stack”. You’ll want to do this a few times to create those stackable layers everyone loves in a biscuit.
• If you want a crispy bottom, bake the biscuits in a preheated cast iron skillet.
• If your biscuit dough becomes too warm when you are stacking and cutting, place it back into the fridge for 10 minutes before baking.

What Is Self-Rising Flour? 

Self-rising flour is a type of flour that is commonly used in baking, particularly in recipes for biscuits, pancakes, and certain types of quick breads. It is called “self-rising” because it contains leavening agents, typically baking powder and sometimes salt, which are already mixed into the flour. These leavening agents help the baked goods rise and become fluffy without the need for additional yeast or baking soda.

If a recipe (like this one) calls for self-rising flour, and you don’t have any on hand, you can make your own by combining all-purpose flour with baking powder and salt. The ratio is for every 1 cup of self-rising flour, you can use 1 cup of all-purpose flour, 1 ½ teaspoons of baking powder, and ¼ teaspoon of salt.

storage

Store any leftover lard biscuits in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 2 months and thaw on the counter overnight.

You can easily make the biscuit dough in advance as well and cut the biscuits out. Keep them covered in the fridge before baking. If you want to freeze raw biscuit dough, that’s a great idea too. Just bake from frozen and keep an eye on the biscuits, they will need a few more minutes in the oven.

Frequently Asked Questions

More Delicious Biscuit Recipes

• Bacon Cheddar Biscuits
• Bojangles Blueberry Biscuits (copycat)
• Whipping Cream Biscuits
• Cinnamon Sugar Biscuits

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Lard Biscuits (4 ingredients)

These Lard Biscuits are the easiest 4 ingredient biscuit recipe that comes together in 20 minutes before baking. If you've never made biscuits before, give this recipe a try, it's super simple and makes the tastiest and flakiest biscuits for breakfast, lunch, or dinner.

Course bread, Breakfast

Cuisine American

Keyword breakfast, brunch

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 8 servings

Calories 335kcal

Ingredients

Biscuits

• 2 1/2 cups self-rising flour
• 3/4 cup lard or vegetable shortening
• 1 cup chilled buttermilk well-shaken
• 1-2 tablespoons salted butter melted

Instructions

• Preheat oven to 475ºF. 
• Using a pastry cutter or 2 forks, cut lard or shortening in the flour until the fat is dispersed evenly, about the size of peas.
• Make a well in the center of mixture, add buttermilk and stir 8-10 times, the dough will be slightly loose. Add 2-4 tablespoons buttermilk if the dough seems too dry. Turn the dough onto a lightly floured surface and form into a ball.
• Sprinkle flour on top of the dough. Create layers by either the “Pat and Fold” or “Pat and Stack” method.

  Pat and Stack: press the dough to ½-inch thickness, score the dough into 4 equal sections, and stack the 4 together. Once it’s stacked high, press the dough down to ½-inch thickness. Cut with a 2 ½” floured round cutter, reshaping scraps and flouring as needed. 

  Pat and Fold: Using a floured rolling pin, roll dough into a ¾” thick rectangle (about 9”x 5”). Fold dough in half so short ends meet. Repeat rolling and folding process 4 more times. Roll dough to ½” thickness. Cut with a 2 ½” floured round cutter, reshaping scraps and flouring as needed. 
• Place dough rounds on a parchment paper-lined pan or a pre-heated buttered cast iron skillet. Bake at 475ºF for 11-14 minutes or until lightly browned.
• Brush with melted butter and serve.

Notes

Expert Tips

• Be sure your buttermilk is very cold. This helps the biscuit dough bind together and become the right consistency to get those perfectly flaky layers.
• Don’t over-mix the biscuit dough. If you do, you’ll end up with tough biscuits.
• To make the signature biscuit layers, make sure you “pat and stack”. You’ll want to do this a few times to create those stackable layers everyone loves in a biscuit.
• If you want a crispy bottom, bake the biscuits in a preheated cast iron skillet.
• If your biscuit dough becomes too warm when you are stacking and cutting, place it back into the fridge for 10 minutes before baking.

Storage

Store any leftover lard biscuits in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 2 months and thaw on the counter overnight.

You can easily make the biscuit dough in advance as well and cut the biscuits out. Keep them covered in the fridge before baking. If you want to freeze raw biscuit dough, that’s a great idea too. Just bake from frozen and keep an eye on the biscuits, they will need a few more minutes in the oven.

Nutrition

Calories: 335kcal | Carbohydrates: 30g | Protein: 6g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 3g | Cholesterol: 5mg | Sodium: 57mg | Potassium: 85mg | Fiber: 1g | Sugar: 2g | Vitamin A: 59IU | Vitamin C: 0.3mg | Calcium: 41mg | Iron: 0.4mg

The post Lard Biscuits appeared first on Dinner in 321.

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.

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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

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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.