This Ham and Cheese Casserole is a favorite with my kids. They love the cheesy, creamy sauce paired with smoky ham and tender noodles. My secret is that it’s the easiest dinner recipe for a busy weeknight – you don’t even have to boil the pasta!

I combine everything in a casserole dish in about 10 minutes before it bakes to perfection. You can serve it with a side dish or keep it as the whole meal, it’s super hearty and comforting with every bite. If you love a casserole, try my Chicken Cornbread Casserole or my Tuna Noodle Casserole, you can’t go wrong!

Why You’ll Love this Recipe

• One dish casserole. Forget using a bunch of pots and pans, this ham and cheese casserole doesn’t even require boiling of the noodles! They cook in the casserole as it bakes in the oven.
• Use up leftover ham. It’s a recipe my family loves to make the day after a holiday meal.
• Customize to your liking. Swap the protein or the cheese, add vegetables, and more! It’s as versatile as you’d like.

Ingredients

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

• Philadelphia Whipped cream cheese: A delicious creamy base to the sauce. I like the texture of whipped but you can also use regular, just be sure to soften it to room temperature prior to using.
• Pasta rotini, penne, cellentani, or fusilli: All different pasta options that I’ve used in this casserole throughout the years! I love pasta with ridges or a curly shape for this to adhere even better to the creamy, cheesy sauce.
• Shredded medium or sharp cheddar cheese: Adds all that cheesy goodness to the sauce in every bite.
• Chicken broth, regular or low sodium: Helps with making the sauce the correct consistency, cook the noodles, and also adds richness.
• Seasoning salt or salt and black pepper: Season to taste here, with seasoning salt, mine is a mixture of salt, pepper, and garlic powder.
• Garlic powder: A hint of concentrated garlic flavor in every bite.
• Onion powder: The best way to add sweet onion flavor, the powder dissolves into the sauce.
• Cooked ham: Rich and smoky to compliment the cheese nicely.
• Velveeta or American cheese: The secret ingredient to the cheesiest and creamiest sauce to coat the noodles.
• Heavy cream: A little bit adds a rich flavor and helps with the luscious texture.

Tools You’ll Need

• 13″x9″ Baking Dish
• Measuring Cups and Spoons
• Spatula
• Cheese Grater
• Chef’s Knife
• Cutting Board

How to Make Ham and Cheese Casserole

1. Preheat oven to 425°F.
2. In a 13×9-inch baking dish, place the whipped cream cheese in the center. Distribute the uncooked pasta and 3/4 cup of the shredded cheddar cheese around the cream cheese.
3. Sprinkle on seasoning salt, garlic powder, and onion powder, and drizzle olive oil evenly over the top of the pasta, and cheddar cheese.

4. Pour chicken stock over the mixture. Cover tightly with aluminum foil. Bake for 30 minutes.
5. Carefully remove the foil. Add the cubed ham, Velveeta or American cheese, and 3/4 cup of the shredded cheddar cheese and heavy cream. Stir the ingredients together. Recover with foil. Return to the oven and bake another 15 minutes.

6. Remove the foil. Add the remaining 1/2 cup shredded cheese on top. Bake uncovered 5-10 minutes or until browned and bubbling at the edges. Rest 5 minutes before serving. Garnish with parsley if desired.

Expert Tips

• No need to boil the pasta! How easy is that? The noodles cook perfectly in the sauce while the casserole bakes in the oven and helps to thicken the sauce.
• Avoid adding the Velveeta cheese until the end of cooking. It will help it to melt to the perfect consistency to make sure the sauce is creamy every time.
• Cover with foil for most of the baking. It’s a technique to keep the steam inside of the casserole dish so that the noodles cook while the casserole bakes in the oven. Uncover at the end to melt and lightly brown the shredded cheddar on top.
• Broil for a couple of minutes at the end if desired. This will add a nice golden brown finish to the casserole.
• Add some vegetables to the mac and cheese. Feel free to stir in peas, cauliflower florets, or broccoli florets for some added veggie goodness.
• Use another protein. You can easily use shredded rotisserie chicken or even pulled turkey if you want.

Storage

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

You can freeze the leftovers as well for 2 months. Thaw overnight in the fridge before reheating.

Frequently Asked Questions

More Comforting Casserole Recipes

• Broccoli Cheddar Casserole
• King Ranch Chicken Casserole
• Beef Cobbler
• Hamburger Potato Casserole

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Ham and Cheese Casserole

This Ham and Cheese Casserole is comforting in every bite. It's the ideal recipe for using up leftover ham after a big holiday meal. With only 10 ingredients, and no boiling of the pasta needed, it's a simple dinner that will serve a crowd quickly and easily!

Course Main Course, Side Dish

Cuisine American

Keyword pasta

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 8 servings

Calories 558kcal

Ingredients

• 7.5 ounce package Philadelphia Whipped cream cheese
• 12 ounces pasta rotini, penne, cellentani, or fusilli
• 2 cups shredded medium or sharp cheddar cheese divided
• 3 tablespoons olive oil
• 4 cups chicken broth regular or low sodium
• 1-2 teaspoons seasoning salt or salt and black pepper, amount as desired
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 2 cups chopped cooked ham
• 2 ounces Velveeta or American cheese
• 2/3 cup heavy cream

Instructions

• Preheat oven to 425°F.
• In a 13×9-inch baking dish, place the whipped cream cheese in the center. Distribute the uncooked pasta and 3/4 cup of the shredded cheddar cheese around the cream cheese.
• Sprinkle on seasoning salt, garlic powder, and onion powder, and drizzle olive oil evenly over the top of the pasta, and cheddar cheese.
• Pour chicken stock over the mixture. Cover tightly with aluminum foil. Bake for 30 minutes.
• Carefully remove the foil. Add the cubed ham, Velveeta or American cheese, and 3/4 cup of the shredded cheddar cheese and heavy cream. Stir the ingredients together. Recover with foil. Return to the oven and bake another 15 minutes.
• Remove the foil. Add the remaining 1/2 cup shredded cheese on top. Bake uncovered 5-10 minutes or until browned and bubbling at the edges. Rest 5 minutes before serving. Garnish with parsley if desired.

Video

Notes

Storage: 

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

You can freeze the leftovers as well for 2 months. Thaw overnight in the fridge before reheating.

Tips

• No need to boil the pasta! How easy is that? The noodles cook perfectly in the sauce while the casserole bakes in the oven and helps to thicken the sauce.
• Avoid adding the Velveeta cheese until the end of cooking. It will help it to melt to the perfect consistency to make sure the sauce is creamy every time.
• Cover with foil for most of the baking. It’s a technique to keep the steam inside of the casserole dish so that the noodles cook while the casserole bakes in the oven. Uncover at the end to melt and lightly brown the shredded cheddar on top.
• Broil for a couple of minutes at the end if desired. This will add a nice golden brown finish to the casserole.
• Add some vegetables to the mac and cheese. Feel free to stir in peas, cauliflower florets, or broccoli florets for some added veggie goodness.
• Use another protein. You can easily use shredded rotisserie chicken or even pulled turkey if you want.

Nutrition

Calories: 558kcal | Carbohydrates: 36g | Protein: 24g | Fat: 35g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 94mg | Sodium: 1577mg | Potassium: 350mg | Fiber: 1g | Sugar: 4g | Vitamin A: 788IU | Vitamin C: 0.2mg | Calcium: 343mg | Iron: 1mg

The post Ham and Cheese Casserole appeared first on Dinner in 321.

Have you ever heard of Ham Balls? They are a popular, old fashioned recipe in the South and Midwest and for good reason, they’re comforting and rich with every bite. They’ve been a tradition in my family to make the day after Easter or Christmas for a little twist on a holiday ham.

I bake mine for ease in a rich tomato sauce that has a hint of sweetness, thanks to a spoonful of brown sugar. Serve them over mashed potatoes or rice for the most heart-warming meal!

Why You’ll Love this recipe

• Great recipe for leftover ham. I love to make these ham balls the day after a holiday meal for a new twist on the flavors.
• Easy to prep in 15 minutes. When I’m in a pinch, these make a great appetizer for a party or weeknight dinner.
• A vintage classic that’s a family favorite. It’s a recipe that my grandma used to make and now I make for my kids with any leftover ham.

ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Cubed ham: They key ingredient, smoky and salty in each bite.
• Ground beef or pork: Makes the ham balls rich and meaty in flavor.
• Large egg: Binds the ham balls together.
• Milk: Adds creaminess.
• Graham cracker crumbs: Another ingredient used for binding the ham balls together.
• Tomato soup: The sweet tomato-based sauce for the ham balls.
• Brown sugar: Adds a touch of sweetness to balance the tomato soup base.
• Apple cider vinegar: A little tang helps all of the flavors to pop!
• Yellow mustard: Another acid that helps to emulsify.

Tools You’ll Need

• Liquid Measuring Cups
• Measuring Cups and Spoons
• Cookie Scoop (optional)
• Mixing Bowls
• 13″x9″ Baking Dish
• Food Processor

how to make ham balls

1. Preheat oven to 350°F. Grease a 13×9 baking dish with butter or nonstick spray.
2. Grind ham in a food processor until it’s the texture of ground beef.

3. In a bowl, combine ground ham, ground beef, graham cracker, egg, milk, and seasoning salt or salt and black pepper.

4. Shape into balls (about golf ball size) and place in the baking dish.
5. In another bowl, whisk together tomato soup, brown sugar, apple cider vinegar, mustard, and seasoning salt or salt and black pepper.

6. Pour the sauce evenly over the ham balls. Ensure they’re fully glazed.

7. Bake uncovered for 1 hour, spooning sauce over the top every 20 minutes.
8. Serve hot with the glaze spooned over the top.

What to serve with Ham Balls

There are so many options whether you are serving these as an appetizer or main course. Here are some of my favorite recommendations:

• Cheesy Rice Recipe
• Crockpot Scalloped Potatoes
• Italian Roasted Potatoes
• Brown Sugar Baked Carrots
• Crockpot Cornbread Pudding

expert tips

• Baste the ham balls every 20 minutes. This helps them get that delicious and shiny glaze.
• Bake them uncovered as well. Another key technique to help the sauce to reduce and thicken, plus also to caramelize on the ham balls.
• Swap the ground beef or pork for ground chicken or turkey. If you want a lighter ham ball, no worries, you can easily swap the meat.
• Don’t skip pulsing the ham in the food processor. It needs to be the consistency of ground meat so that it can bind easily into the shape of a ball.
• If your ham mixture seems wet, add a tablespoon of flour or graham crackers to help bind.

storage

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or in the microwave for a few seconds until warmed through.

You can easily freeze ham balls for up to 2 months in an airtight container. Thaw overnight in the fridge, then reheat again according to the instructions above.

It’s also a wonderful recipe to make in advance. You can prepare the ham balls and keep them warm in the oven or on the stove until guests arrive or dinner is served.

Frequently Asked Questions

more easy ham recipes

• Crockpot Brown Sugar Pineapple Ham
• Ham and Cabbage
• Slow Cooker Honey Glazed Ham
• Coca Cola Ham

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Ham Balls

These Ham Balls are a vintage recipe passed down through my family! With a handful of easy ingredients, they are prepped in 15 minutes and ready to bake. It's a delicious way to use up leftover ham after a holiday meal.

Course Appetizer, Main Course

Cuisine American

Keyword easter, holiday, holidays

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 20 servings

Calories 146kcal

Ingredients

• 2 cups cubed ham
• 1 pound ground beef or pork
• 1 large egg
• 1/4 cup milk
• 1/2 teaspoon seasoning salt or salt and black pepper
• 1 cup graham cracker crumbs
• 10.5 ounce can tomato soup
• 1 cup brown sugar
• 2 tablespoons apple cider vinegar
• 1 tablespoon yellow mustard

Instructions

• Preheat oven to 350°F. Grease a 13×9 baking dish with butter or nonstick spray.
• Grind ham in a food processor until it's the texture of ground beef.
• In a bowl, combine ground ham, ground beef, graham cracker crumbs, egg, milk, and seasoning salt or salt and black pepper.
• Shape into balls (about golf ball size) and place in the baking dish.
• In another bowl, whisk together tomato soup, brown sugar, apple cider vinegar, and mustard. Pour the sauce evenly over the ham balls. Ensure they're fully glazed.
• Bake uncovered for 1 hour, spooning sauce over the top every 20 minutes.
• Serve hot with the glaze spooned over the top.

Notes

Tips

• Baste the ham balls every 20 minutes. This helps them get that delicious and shiny glaze.
• Bake them uncovered as well. Another key technique to help the sauce to reduce and thicken, plus also to caramelize on the ham balls.
• Swap the ground beef or pork for ground chicken or turkey. If you want a lighter ham ball, no worries, you can easily swap the meat.
• Don’t skip pulsing the ham in the food processor. It needs to be the consistency of ground meat so that it can bind easily into the shape of a ball.
• If your ham mixture seems wet, add a tablespoon of flour or graham crackers to help bind.

Storage

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or in the microwave for a few seconds until warmed through.

You can easily freeze ham balls for up to 2 months in an airtight container. Thaw overnight in the fridge, then reheat again according to the instructions above.

It’s also a wonderful recipe to make in advance. You can prepare the ham balls and keep them warm in the oven or on the stove until guests arrive or dinner is served.

Nutrition

Calories: 146kcal | Carbohydrates: 17g | Protein: 7g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 32mg | Sodium: 264mg | Potassium: 184mg | Fiber: 0.4g | Sugar: 13g | Vitamin A: 79IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 1mg

The post Ham Balls appeared first on Dinner in 321.

I grew up having pineapple ham many Easters in my family, it was a classic, and for good reason. The fruity flavor of the pineapple pairs perfectly with the smoky ham. A few years ago, I wanted to find an easier solution to cooking the ham and this Crockpot Pineapple Brown Sugar Ham was born.

It’s so simple to prep in about 15 minutes of hands-on time, and then I can use my oven for getting all the side dishes ready. I love that even when using the slow cooker, I can still have an impressive presentation with the pineapple rings on the outside. This pineapple ham happens to also be such a crowdpleaser, even little kids end up cleaning their plate! I think it’s all thanks to that sweet and fruity glaze.

Serve alongside my Cheesy Corn Casserole or Whipped Mashed Potatoes for the best meal.

Why You’ll love this Recipe

• Vintage ham recipe that’s easy to make. This slow cooker pineapple brown sugar ham takes almost no time to make! With 15 minutes of prep time, it cooks all day and fills your kitchen with the best aromas.
• Showstopping centerpiece to any holiday table. Every time I make this ham, I receive so many compliments from friends and family.
• Easy to pair with lots of side dishes. No matter the occasion, this ham goes with your classic holiday sides beautifully.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Fully cooked spiral boneless sliced ham or bone-in spiral sliced ham: You can use either here, whichever suits your fancy! Oftentimes the bone-in takes longer to cook, just keep that in mind. Also, be mindful of fitting it in your crockpot.
• Pineapple Bourbon Ham Glaze: Makes that beautiful caramelized finish on the ham and adds both a sweet and rich flavor to every bite.
• Pineapple slices: Gives that extra fruity flavor and impressive presentation.
• Brown sugar: Adds a bit more sweetness.
• Honey: Another sweetener that also adds some floral flavors.
• Dijon mustard: Rounds out the sugar and honey with tang and acid.
• Ground cinnamon and cloves: Both are optional, but I highly recommend using them. They are warming spices that add lots of depth of flavor to each bite.
• Cornstarch: Thickens the sauce nicely.
• Fresh parsley: Optional for garnish.

Tools You’ll Need

• Small Bowl
• Measuring Cups and Spoons
• Liquid Measuring Cups
• Baster
• Crockpot
• Medium Saucepan or Skillet
• Flat Whisk

How to Make brown sugar Pineapple Ham

1. Grease the inside of a slow cooker with non-stick spray or butter. Place the ham inside, cut side down. If needed, trim excess fat from the surface.
2. In a bowl, combine the jar of Pineapple Bourbon Ham Glaze, 1/4 cup of the juice from the can of pineapple, brown sugar, honey, Dijon mustard, cinnamon and cloves (if using). Whisk until smooth.

3. Carefully pour the glaze evenly over the ham, making sure it coats the surface well. Situate the pineapple slices on top of the ham and secure with a toothpick.

4. Cover and cook on low for 5-6 hours or on high for 2-3 hours. Baste the glaze over the ham every 45-60 minutes.

5. Remove the ham from the slow cooker once it’s heated through. Carefully pour the liquid from the slow cooker into a saucepan and bring it to a gentle simmer over medium heat. Mix cornstarch with 2 tablespoon water to make a slurry, then whisk it into the simmering liquid. Cook for a few minutes until the glaze has thickened to your desired consistency.

6. Arrange the sliced ham on a serving platter. Drizzle the thickened pineapple glaze on top and garnish with fresh parsley, if desired.

Expert Tips

• Depending on if you buy a boneless or bone-in ham, the weight will change. A boneless ham will be 4 to 5 pounds, while a bone-in ham will be 5 to 7 pounds. Make sure they are spiral cut for easy slicing when it’s time to serve. Also be mindful of the shape/weight for fitting in your crockpot. You can trim it if needed.
• Be sure to baste every 45-60 minutes you are coking the ham for that beautiful presentation. This is the secret to making your brown sugar pineapple ham look like a magazine! It gives it that beautiful sheen every time, plus so much flavor too.
• When reducing your sauce, if it’s still too thin, simply mix more slurry to add to the saucepan. A slurry is a 1:1 ratio of cornstarch to water that thickens sauces like a professional restaurant. Start small with 1 to 2 tablespoons of each and add more as necessary. Simmer that sauce until thickened perfectly.
• Swap the pineapple for orange. If you want to change up the flavors, use orange instead of pineapple. I would use orange juice and orange marmalade rather than the pineapple bourbon sauce, and skip using orange slices. It’s also so delicious!
• If you didn’t or couldn’t get the Pineapple Bourbon Ham Glaze, you can purchase another store-bought jarred ham glaze. Or if your ham came with a ready-to-use glaze, you could use that too.

Storage

Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven, microwave, or on the stovetop with a splash of broth or extra sauce if they are dry.

You can easily freeze slices of pineapple ham as well, just be sure to wrap well in plastic wrap and then foil and freeze for up to 2 months.

If you want to make this ham in advance, it’s easy to do so since it’s a slow cooker recipe and takes many hours to cook. Start the recipe in the morning hours before guests arrive and in the meantime, you can set the table and prepare the other side dishes!

Frequently Asked Questions

More holiday Side Dish recipes

• Baked Mac and Cheese
• Brown Sugar Baked Carrots
• Green Jello Salad
• Slow Cooker Scalloped Potatoes

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Crockpot Brown Sugar Pineapple Ham

This Crockpot Brown Sugar Pineapple Ham is the ultimate ham recipe to have on your holiday table. Easy to make with less than 10 ingredients, it's bold with flavor and almost effortless thanks to the handy slow cooker.

Course Main Course

Cuisine American

Keyword crockpot, holiday, holidays, pork, Slow cooker

Prep Time 15 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 15 minutes minutes

Servings 16 servings

Calories 98kcal

Ingredients

• 4-5 pound fully cooked spiral boneless sliced ham or 5-7lb bone-in spiral sliced ham
• 8 ounce jar Pineapple Bourbon Ham Glaze see note for substitute
• 20 ounce can pineapple slices juice reserved
• 1/4 cup packed brown sugar
• 1/4 cup honey
• 2 tablespoons dijon mustard
• 1/2 teaspoon ground cinnamon optional
• 1/2 teaspoon ground cloves optional
• 3 tablespoons cornstarch
• Garnish: fresh chopped parsley. optional

Instructions

• Grease the inside of a slow cooker with non-stick spray or butter. Place the ham inside, cut side down. If needed, trim excess fat from the surface.
• In a bowl, combine the jar of Pineapple Bourbon Ham Glaze, 1/4 cup of the juice from the can of pineapple, brown sugar, honey, Dijon mustard, cinnamon and cloves (if using). Whisk until smooth.
• Carefully pour the glaze evenly over the ham, making sure it coats the surface well. Situate the pineapple slices on top of the ham and secure with a toothpick.
• Cover and cook on low for 5-6 hours or on high for 2-3 hours. Baste the glaze over the ham every 45-60 minutes.
• Remove the ham from the slow cooker once it’s heated through. Carefully pour the liquid from the slow cooker into a saucepan and bring it to a gentle simmer over medium heat. Mix cornstarch with 2 tablespoon water to make a slurry, then whisk it into the simmering liquid. Cook for a few minutes until the glaze has thickened to your desired consistency.
• Arrange the sliced ham on a serving platter. Drizzle the thickened pineapple glaze on top and garnish with fresh parsley, if desired.

Video

Notes

Storage:

Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven, microwave, or on the stovetop with a splash of broth or extra sauce if they are dry.

You can easily freeze slices of pineapple ham as well, just be sure to wrap well in plastic wrap and then foil and freeze for up to 2 months.

If you want to make this ham in advance, it’s easy to do so since it’s a slow cooker recipe and takes many hours to cook. Start the recipe in the morning hours before guests arrive and in the meantime, you can set the table and prepare the other side dishes!

Tips

• Depending on if you buy a boneless or bone-in ham, the weight will change. A boneless ham will be 4 to 5 pounds, while a bone-in ham will be 5 to 7 pounds. Make sure they are spiral cut for easy slicing when it’s time to serve. Also be mindful of the shape/weight for fitting in your crockpot. You can trim it if needed.
• Be sure to baste every 45 minutes you are coking the ham for that beautiful presentation. This is the secret to making your brown sugar pineapple ham look like a magazine! It gives it that beautiful sheen every time, plus so much flavor too.
• When reducing your sauce, if it’s still too thin, simply mix more slurry to add to the saucepan. A slurry is a 1:1 ratio of cornstarch to water that thickens sauces like a professional restaurant. Start small with 1 to 2 tablespoons of each and add more as necessary. Simmer that sauce until thickened perfectly.
• Swap the pineapple for orange. If you want to change up the flavors, use orange instead of pineapple. I would use orange juice and orange marmalade rather than the pineapple bourbon sauce, and skip using orange slices. It’s also so delicious!
• If you didn’t or couldn’t get the Pineapple Bourbon Ham Glaze, you can purchase another store-bought jarred ham glaze. Or if your ham came with a ready-to-use glaze, you could use that too.

Nutrition

Calories: 98kcal | Carbohydrates: 25g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.1g | Trans Fat: 0.001g | Sodium: 46mg | Potassium: 30mg | Fiber: 0.3g | Sugar: 24g | Vitamin A: 3IU | Vitamin C: 0.1mg | Calcium: 11mg | Iron: 0.2mg

The post Crockpot Brown Sugar Pineapple Ham 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.

If I had to choose, Bacon-Wrapped Dates are probably my favorite holiday appetizer. They are chewy, smoky, and so rich in flavor, plus easy to assemble too! I love how impressive they look on the table, but only take minutes to assemble.

When I’m hosting a crowd, I prepare these in advance and keep them in the fridge so all I have to do is bake and serve. If you are looking for a starter that’s rich in flavor but easy to make, then these are for you! Be sure to also try these other reader favorite appetizers, Cranberry Cheese Ball and Slow Cooker Spinach and Artichoke Dip.

Laura Ashley’s Tip: If your dates aren’t super soft, you can soak them in hot water for 5 to 10 minutes before stuffing them to make the dates chewy again. Be sure to dry them well with paper towels before baking.

Why You’ll love this Recipe

• 5-Ingredient appetizer. If you want to ‘wow’ your family and friends but don’t want the hassle, these Bacon-Wrapped Dates are so simple to make.
• Assemble in advance. You can easy assemble these dates and hold them in the fridge until you are ready to bake and serve.
• Customize to your liking. With different types of cheese as well as nuts, you can have fun with different flavors for this recipe.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Medjool dates: Make sure they are Medjool, which are larger in size and softer in texture than a regular date. Remove the pits before making the recipe or purchase them already pitted.
• Soft cheese: I like to use a sweet flavored goat cheese, a cream cheese mixed with a jam, or bleu cheese.
• Bacon: Adds nice smoky and rich quality that pairs wonderfully with the sweet dates.
• Honey or hot honey: A little brushing brings out the natural sweetness of the dates. If you like spice, use hot honey instead.
• Fresh rosemary: A warm herb with rich flavor.
• Toasted pecans or candied pecans (optional): The perfect crunch and flavor addition.

Tools You’ll Need

• Sheet Pan
• Measuring Cups and Spoons
• Cutting Board
• Chef’s Knife
• Mixing Bowls
• Rubber Spatula

How to Make Bacon-Wrapped Dates

1. Preheat oven to 350°F. Line a baking sheet with parchment paper or foil.
2. If using cream cheese, blend 4 ounces with 1-2 tablespoons of your desired sweet and/or savory jam or preserves.
3. Slice each date lengthwise (not all the way through) and remove the pit if needed. Fill each date with about 1-2 teaspoons of cheese, then gently press closed.

4. Wrap each stuffed date with a half slice of bacon and secure with a toothpick. Place seam side down on the prepared rack or baking sheet.

5. In a small bowl, stir together honey, chopped rosemary, salt, pepper, and a 1/2 tablespoon of water. Brush half of the mixture over each bacon-wrapped date. Bake for 20 minutes.

6. Remove the pan from the oven. Carefully flip each date. Brush on the remaining honey mixture.

7. Bake again for 20-25 minutes or until the bacon is caramelized and crispy.
8. Transfer to a serving platter and sprinkle with crushed pecans if desired. Serve immediately.

Expert Tips

• Bake time will vary. It’s best to use regular bacon so that the texture is crispy and browns evenly in the oven. If your bacon is thinner, it’ll cook faster. If thicker, it’ll take longer. Check for doneness and adjust the bake time as needed.
• Don’t slice all the way through the date. You want to create a pocket within the date to add the cheese so it doesn’t seep out during baking.
• Soften the cheese to room temperature for easy stuffing. This will make it super simple and easy to stuff each date.
• Try a different cheese as desired. I’ve made these with sweet flavored goat cheese, blue cheese, as well as cream cheese for variety. If using cream cheese, I prefer to mix it with a sweet and/or savory jam or preserves. You can even make half with one cheese and half with another!
• Lightly brush the honey mixture onto the bacon. It doesn’t need to be a heavy coat on the bacon or else it could prevent the bacon from cooking as evenly on all sides.

Storage

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven, or better yet the air fryer, until warmed through and the bacon is crispy again.

We don’t recommend freezing these dates as it will change both their texture and flavor once thawed.

Frequently Asked Questions

More Easy Appetizer Recipes

• Boursin-Stuffed Mushrooms
• Bacon-Wrapped Smokies
• Sausage Balls
• Bacon Crackers

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Bacon-Wrapped Dates

These Bacon-Wrapped Dates are the easiest yet most impressive appetizer made with 6 ingredients. Perfect for a holiday menu, they are sure to be a crowdpleaser.

Course Appetizer

Cuisine American

Keyword christmas, holiday, holidays, thanksgiving

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 28 servings

Calories 135kcal

Ingredients

• 28 Medjool dates
• 4 ounces soft cheese (sweet flavored goat cheese, blue cheese or sweetened cream cheese) see note about choice of cheese
• 14 slices bacon cut in half
• 1/3 cup honey or hot honey
• 1 teaspoon minced fresh rosemary
• salt and black pepper amount as desired
• 2 tablespoons minced toasted pecans or candied pecans optional

Instructions

• Preheat oven to 350°F. Line a baking sheet with parchment paper or foil.
• If using cream cheese, blend 4 ounces with 1-2 tablespoons of your desired sweet and/or savory jam or preserves.
• Slice each date lengthwise (not all the way through) and remove the pit if needed. Fill each date with about 1-2 teaspoons of cheese, then gently press closed.
• Wrap each stuffed date with a half slice of bacon and secure with a toothpick. Place seam side down on the prepared rack or baking sheet.
• In a small bowl, stir together honey, chopped rosemary, salt, pepper, and a 1/2 tablespoon of water. Brush half of the mixture over each bacon-wrapped date. Bake for 20 minutes.
• Remove the pan from the oven. Carefully flip each date. Brush on the remaining honey mixture. Bake again for 20-25 minutes or until the bacon is caramelized and crispy.
• Transfer to a serving platter and sprinkle with crushed pecans if desired. Serve immediately.

Video

Notes

Expert Tips

• Bake time will vary. It’s best to use regular bacon so that the texture is crispy and browns evenly in the oven. If your bacon is thinner, it’ll cook faster. If thicker, it’ll take longer. Check for doneness and adjust the bake time as needed.
• Don’t slice all the way through the date. You want to create a pocket within the date to add the cheese so it doesn’t seep out during baking.
• Soften the cheese to room temperature for easy stuffing. This will make it super simple and easy to stuff each date.
• Try a different cheese as desired. I’ve made these with sweet flavored goat cheese, blue cheese, as well as cream cheese for variety. If using cream cheese, I prefer to mix it with a sweet and/or savory jam or preserves. You can even make half with one cheese and half with another!
• Lightly brush the honey mixture onto the bacon. It doesn’t need to be a heavy coat on the bacon or else it could prevent the bacon from cooking as evenly on all sides.

Storage

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven, or better yet the air fryer, until warmed through and the bacon is crispy again.

We don’t recommend freezing these dates as it will change both their texture and flavor once thawed.

Nutrition

Calories: 135kcal | Carbohydrates: 21g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 9mg | Sodium: 88mg | Potassium: 192mg | Fiber: 2g | Sugar: 19g | Vitamin A: 82IU | Vitamin C: 0.02mg | Calcium: 22mg | Iron: 0.4mg

The post Bacon-Wrapped Dates appeared first on Dinner in 321.

Why choose between a cheeseburger or meatloaf when you can have both in one recipe? Our Bacon Cheeseburger Meatloaf is insanely delicious and easy to make. With approachable ingredients (that are affordable too), you can have a home cooked meal ready any night of the week.

We love that this meatloaf only uses one bowl to keep cleanup minimal as well. Paired with our Whipped Mashed Potatoes or Cornbread, it’s a dinner that your family will be asking for over and over.

Why you’ll love this recipe

• Mashup recipe of two favorite recipes. We are combining a burger and a meatloaf into one delicious, bacon cheeseburger meatloaf. It’s a recipe the whole family will love.
• Foolproof dinner that is prepped in 15 minutes. All you have to do is cook the bacon and stir together the ground beef mixture and the oven does the rest of the work for you.
• Easy to pair with all sorts of sides. Add a potato on the side, whether it’s mashed or roasted, and you’re good to go!

Laura Ashley’s Tip: Don’t overmix the meatloaf ground beef mixture. If you do mix it too much, this can make the meatloaf tough and rubbery in texture after baking.

ingredients

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

Meatloaf Layer:

• Lean ground beef: The base of the meatloaf, we like to use lean here since it will release less fat and moisture as it bakes.
• Crushed crackers: Binds the meatloaf together and makes it tender.
• Garlic powder: Adds nice garlicky flavor to every bite.
• Onion powder: Gives the meatloaf blend a sweet onion flavor.
• Egg: Binds the meat mixture together.
• Ketchup: Adds tomato sweetness to the base.
• Yellow mustard: Adds acid and tang that’s key in a cheeseburger.
• Cooked and crumbled bacon: Make sure it’s fully cooked before stirring into the meat mixture. Adds a layer of smoky, meaty flavor.
• Worcestershire sauce: Gives the meatloaf an umami taste.
• Diced cheese (1/2-inch cubes) cheddar, Colby jack, pepper jack, Swiss, or American cheese: Key to making this a cheeseburger meatloaf, we cube the cheese so that it melts into the meatloaf while also keeping some of that signature cheesy flavor.

Topping:

• Ketchup: Adds that signature caramelized tomato top that we all love on meatloaf.
• Brown sugar: Gives an extra hint of sweetness.
• Worcestershire sauce: Adds more tang to every bite.
• Optional Garnishes: We love to add things like additional cooked and crumbled bacon, additional diced cheese, sliced green onions, minced parsley, dried and diced dill pickles, sesame seeds

Tools You’ll Need

• Meatloaf Pan or Loaf Pan
• Small and Medium Mixing Bowl 
• Paring Knife
• Cutting Board
• Measuring Cups and Spoons
• Liquid Measuring Cups

how to make bacon cheeseburger meatloaf

1. Preheat oven to 350°F. Grease a loaf pan or shape into a loaf on a baking sheet.
2. In a large mixing bowl, combine ground beef, cracker crumbs, garlic powder, onion powder, egg, ketchup, mustard, 1/2 cup of the cooked and crumbled bacon, Worcestershire sauce, cheese, and seasoning salt or salt and pepper. Mix just until everything is well incorporated. Don’t overmix.

3. Transfer the mixture into the prepared loaf pan or shape into a loaf.

4. Bake 50 minutes. While it bakes, in a small bowl, whisk together the glaze: ketchup, brown sugar, and Worcestershire sauce.

5. Carefully remove the meatloaf from the oven. Brush the glaze evenly on top. Bake an addition 10-15 minutes or until the internal temperature reaches 160°F.

6. Rest for about 10 minutes before slicing. Garnish with additional toppings as desired. 

expert tips

• Cook the bacon before adding it to the meat mixture. This is key to make sure the bacon has texture when mixed into the ground beef mixture to infuse every bite with that smoky flavor.
• Don’t overmix the meatloaf ground beef mixture. If you do mix it too much, this can make the meatloaf tough and rubbery in texture after baking.
• You know when the meatloaf is finished baking when a meat thermometer registers 160ºF. This is the easiest way to guarantee it’s cooked through and ready to be enjoyed.
• Use lean ground beef as the base to the meatloaf. We are adding so much flavor and moisture to the mixture before baking for a tender meatloaf every single time. If using a leaner beef, chicken, or turkey, add 1/4 cup mayonnaise to the mix.

what to serve with bacon cheeseburger meatloaf

This cheeseburger meatloaf pairs so well with main side dish recipes. We often love to serve it with:

• Crock Pot Mashed Potatoes
• Ranch Roasted Potatoes
• Bacon Cheddar Biscuits
• Jalapeño Creamed Corn
• Loaded Baked Potato Salad

storage

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

You can freeze leftover cheeseburger meatloaf as well. We recommend to cut it into slices then freeze into individual portions for easy reheating on a busy night. Freeze for up to 2 months wrapped in parchment paper then plastic wrap.

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More comforting dinner recipes

• Beef Cobbler
• Chicken Cornbread Casserole
• Chicken Meatloaf
• Johnny Marzetti Casserole

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Bacon Cheeseburger Meatloaf

This Bacon Cheeseburger Meatloaf is the ultimate mashup between a burger and a classic meatloaf that’s easy to make in under an hour.

Course Main Course

Cuisine American

Keyword beef

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 8 servings

Calories 363kcal

Ingredients

Meatloaf Layer

• 1 3/4-2 pounds lean ground beef
• 1/2 cup crushed crackers
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 large egg
• 1/3 cup ketchup
• 2 tablespoons yellow mustard
• 1/2 cup cooked and crumbled bacon
• 1 tablespoon Worcestershire sauce
• 4 ounces diced cheese (1/2-inch cubes) cheddar, Colby jack, pepper jack, Swiss, or American cheese
• 1 teaspoon seasoning salt blend or salt and black pepper

Topping

• 3/4 cup ketchup
• 1/4 cup brown sugar
• 1 tablespoon Worcestershire sauce
• Optional Garnishes: additional cooked and crumbled bacon, additional diced cheese, sliced green onions, minced parsley, dried and diced dill pickles, sesame seeds

Instructions

• Preheat oven to 350°F. Grease a loaf pan or shape into a loaf on a baking sheet.
• In a large mixing bowl, combine ground beef, cracker crumbs, garlic powder, onion powder, egg, ketchup, mustard, 1/2 cup of the cooked and crumbled bacon, Worcestershire sauce, cheese, and seasoning salt or salt and pepper. Mix just until everything is well incorporated. Don't overmix.
• Transfer the mixture into the prepared loaf pan or shape into a loaf.
• Bake 50 minutes. While it bakes, in a small bowl, whisk together the glaze: ketchup, brown sugar, and Worcestershire sauce.
• Carefully remove the meatloaf from the oven. Brush the glaze evenly on top. Bake an addition 10-15 minutes or until the internal temperature reaches 160°F.
• Rest for about 10 minutes before slicing. Garnish with additional toppings as desired.

Video

Notes

Tips: 

• Cook the bacon before adding it to the meat mixture. This is key to make sure the bacon has texture when mixed into the ground beef mixture to infuse every bite with that smoky flavor.
• Don’t overmix the meatloaf ground beef mixture. If you do mix it too much, this can make the meatloaf tough and rubbery in texture after baking.
• You know when the meatloaf is finished baking when a meat thermometer registers 160ºF. This is the easiest way to guarantee it’s cooked through and ready to be enjoyed.
• Use lean ground beef as the base to the meatloaf. We are adding so much flavor and moisture to the mixture before baking for a tender meatloaf every single time.

Storage: 

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

You can freeze leftover cheeseburger meatloaf as well. We recommend to cut it into slices then freeze into individual portions for easy reheating on a busy night. Freeze for up to 2 months wrapped in parchment paper then plastic wrap.

Nutrition

Calories: 363kcal | Carbohydrates: 20g | Protein: 28g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 110mg | Sodium: 1017mg | Potassium: 538mg | Fiber: 0.4g | Sugar: 14g | Vitamin A: 346IU | Vitamin C: 2mg | Calcium: 138mg | Iron: 3mg

The post Bacon Cheeseburger Meatloaf appeared first on Dinner in 321.

We’ve served these pork bites on toothpicks as a gameday appetizers or over rice or mashed potatoes for a weeknight meal. I created this recipe with the Iowa Pork Producers Association, and they happen to be one of my husband’s favorite easy dinners! He loves the tangy and sweet sauce that they’re coated in. 

If you love a simple dinner recipe that’s still full of flavor and tastes even restaurant-quality be sure to try our Slow Cooker Teriyaki Pork Ribs, Bacon-Wrapped Pork Tenderloin or Pork Chops with Gravy.

Why You’ll Love this Recipe

• 7 ingredient appetizer or main course. We keep the ingredient list short so shopping is a breeze and it makes these honey garlic pork bites affordable too.
• Crowd-pleasing flavors everyone loves. Even the pickiest eaters love these pork bites because they are juicy and tender, plus have an addicting dipping sauce. 
• One pan recipe that’s sweet and tangy all in the same bite. You only need a single skillet for this easy pork tenderloin recipe. The honey garlic sauce adds sweetness and tanginess to make for an appetizer that’s too delicious.

Ingredients

For the Pork:

• Boneless pork loin filet: The base of the pork bites. 
• Garlic powder: Adds a nice garlic flavor. 
• Onion powder: Infuses every bite with sweet onion notes. 
• Butter or neutral oil: For cooking the pork bites. 

For the Sauce:

• Honey: The sweet base of the sauce. 
• Apple juice: Thins out the honey and also adds natural fruit sweetness.
• Soy sauce: Tangy and salty to add to the sweet sauce.
• Garnish options: Sliced green onions and/or sesame seeds are both perfect for garnishing for a pop of herb and savory flavor.

Tools You’ll Need

• Mixing Bowl
• Measuring Cups
• Large Skillet
• Silicone Tongs

How to Make Honey Garlic Pork Bites

1. In a bowl, mix together garlic powder, onion powder, salt, and black pepper until well coated. Add the cubed pork tenderloin, and toss until the pieces are evenly coated. 

2. Heat butter or oil in a large skillet over medium-high heat. Once hot, add the seasoned pork cubes and sear until browned on all sides and has reached an internal temperature of 145°F. This should take about about 4-5 minutes. Don’t overcrowd the pan. Work in batches if necessary. Remove the pork from the pan and set aside.

3. In the same skillet, add honey, apple juice, and soy sauce. Bring to a simmer over medium heat and cook, stirring occasionally, until the sauce has reduced slightly and thickened, about 5-7 minutes.

4. Return the seared pork to the skillet with the sauce. Toss to coat all pieces in the sauce. Cook for an additional 1-2 minutes until the pork is heated through and glistening.
5. Garnish with chopped green onions or sesame seeds if desired, and serve hot over rice or with your favorite sides.

Expert tips

• Brown the pieces of pork first for extra flavor. This gives each pork bite a nice golden brown sear on the outside which adds layers of delicious flavor in every bite. 
• When browning the pork bites, make sure there is enough space between them in the pan so that they brown and don’t steam. If the pork is too close together then the meat will steam and not develop that delicious golden brown crust.
• Simmer the sauce until thickened before adding the pork. You want to get the right consistency on the sauce first, then coat the pork to finish. It should yield a light coating on the back of a spoon when done.
• If your sauce is still too thin, combine 1 teaspoon cornstarch with 1 teaspoon water and add to the simmering liquid. Allow it to cook until thickened to the right consistency. 
• Pork cuts. You can also use boneless pork tenderloin filets in this recipe.

What to Serve with Honey Garlic Pork Bites

You can serve these pork bites as a main course with so many side dishes or even as an appetizer with toothpicks. Here are some of our favorite dishes to serve with the pork:

• Green Beans with Bacon and Onion
• Crockpot Mashed Potatoes
• Whipped Mashed Potatoes
• Savory Rice Recipe
• Jiffy Corn Casserole

Storage

Store any leftover pork bites in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop until warmed through. 

You can freeze the pork bites as well for up to 2 months. Thaw overnight in the fridge then reheat in the microwave or on the stove as well. 

Frequently Asked Questions

More Delicious Dinner Recipes

• Shake and Bake Pork Chops
• Slow Cooker Teriyaki Pork Ribs
• French Onion Pork Chops
• Glazed Pork Tenderloin

This post was created in partnership with the Iowa Pork Producers Association. All thoughts and opinions are 100% my own.

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Honey Garlic Pork Bites

These Honey Garlic Pork Bites are the easiest and most flavorful dinner recipe for your family. With just a handful of affordable ingredients, you can have this foolproof dinner on the table in under 30 minutes.

Course Main Course

Cuisine American

Keyword pork

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 526kcal

Ingredients

For the Pork

• 1 3/4-2 pounds boneless pork loin filet cut into 1-inch cubes or pork tenderloin filets
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup butter or neutral oil

For the Sauce

• 1/2 cup honey
• 1/4 cup apple juice
• 2 tablespoons soy sauce
• Garnish options: sliced green onions and/or sesame seeds

Instructions

• In a bowl, mix together garlic powder, onion powder, salt, and black pepper until well coated. Add the cubed pork tenderloin, and toss until the pieces are evenly coated.
• Heat butter or oil in a large skillet over medium-high heat. Once hot, add the seasoned pork cubes and sear until browned on all sides and has reached an internal temperature of 145°F. This should take about about 4-5 minutes. Don't overcrowd the pan. Work in batches if necessary. Remove the pork from the pan and set aside.
• In the same skillet, add honey, apple juice, and soy sauce. Bring to a simmer over medium heat and cook, stirring occasionally, until the sauce has reduced slightly and thickened, about 5-7 minutes.
• Return the seared pork to the skillet with the sauce. Toss to coat all pieces in the sauce. Cook for an additional 1-2 minutes until the pork is heated through and glistening.
• Garnish with chopped green onions or sesame seeds if desired, and serve hot over rice or with your favorite sides.

Video

Notes

Storage:

Store any leftover pork bites in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop until warmed through. 

You can freeze the pork bites as well for up to 2 months. Thaw overnight in the fridge then reheat in the microwave or on the stove as well. 

Expert Tips:

• • Brown the pieces of pork first for extra flavor. This gives each pork bite a nice golden brown sear on the outside which adds layers of delicious flavor in every bite. 

• • When browning the pork bites, make sure there is enough space between them in the pan so that they brown and don’t steam. If the pork is too close together then the meat will steam and not develop that delicious golden brown crust.

• • Simmer the sauce until thickened before adding the pork. You want to get the right consistency on the sauce first, then coat the pork to finish. It should coat the back of a spoon once it’s thick enough.

• If your sauce is still too thin, combine 1 teaspoon cornstarch with 1 teaspoon water and add to the simmering liquid. Allow it to cook until thickened to the right consistency. 

Nutrition

Calories: 526kcal | Carbohydrates: 26g | Protein: 23g | Fat: 37g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Cholesterol: 95mg | Sodium: 799mg | Potassium: 434mg | Fiber: 0.3g | Sugar: 24g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 2mg

The post Honey Garlic Pork Bites 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.

The holidays are the perfect excuse to indulge in some seriously tasty treats, and these Bacon Wrapped Smokies with brown sugar are a holiday hit! Juicy sausages wrapped in crispy bacon, sprinkled with brown sugar, and baked until sticky and caramelized—these bites are the perfect balance of sweet, smoky, and savory flavors. 

Effortlessly festive and full of flavor, these little smokes wrapped in bacon will disappear faster than you can say “happy holidays!” They’re simple to prepare, require 4 easy ingredients, and pack of delicious goodness that’ll leave your guests asking for the recipe. Who doesn’t love a treat that looks as good as it tastes?

I implore you to add a little sparkle to your next party with these bacon wrapped smokies. They look so elegant at a party alongside our Boursin Stuffed Mushrooms and Ricotta Bruschetta with Roasted Tomatoes!

Why You’ll Like This Recipe

• Super Easy Appetizer: Only a 4 ingredients, and minimal prep, these little smokies are perfect for busy weeknights or last-minute parties.
• Deliciously Sweet & Savory: The sugar and bacon combo creates a perfect caramelized coating with smoky, salty flavor.
• Great for Feeding a Crowd: This little smokies recipe is the perfect finger food for potlucks, tailgates, or game day snacks. They’re a guaranteed hit at any gathering.
• Customizable: Adjust the sweetness, add spice with cayenne, or drizzle honey for extra richness.

Ingredients

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

• Cocktail Smokies: The main protein, providing juicy, savory bites that become even more flavorful when wrapped in bacon.
• Thick-Cut Bacon: Adds a crispy, smoky exterior and balances the sweetness.
• Brown Sugar: Creates a caramelized sticky brown sugar glaze that melts and bonds with the bacon.
• Cayenne Pepper: Adds a touch of heat.
• Honey (optional): Drizzled over or mixed with brown sugar, honey adds extra sweetness and helps create a sticky, glossy finish.

Tools You’ll Need

• Measuring Cups and Spoons
• Mixing Bowl
• 13”x9” Baking Dish

How to Make Bacon Wrapped Smokies and Brown Sugar

1. Preheat oven to 350°F.
2. Cut each slice of bacon into thirds. 

3. Wrap each cocktail smokie with a piece of bacon such that it overlaps. Place in a 13×9-baking dish seam side down. Repeat this process until all of the smokies are wrapped. You can also line sheet pans with aluminum foil and bake them.

4. In a large bowl, combine brown sugar and cayenne pepper. Evenly sprinkle the mixture over the tops of the wrapped smokies.

5. Bake 45-50 minutes or until the bacon is crispy and the brown sugar has caramelized. Broil 1 minute if desired.
6. Remove from the oven, and cool slightly. Serve from the baking dish or transfer to a serving platter. Drizzle with honey or hot honey if desired.

Expert Tips and Substitutions

• Bacon Choices. There are lots of cuts and thickness variations of pork bacon in the store. Personally, I prefer to use Oscar Mayer Thick Cut Bacon which is 1/4-inch thick. If you use bacon thinner than this variety, you’ll decrease the bake time 10-15 minutes. If using thicker bacon, increase 10-15 minutes. 
• Rolling Tips. Make sure to cut the bacon into thirds evenly so that they wrap around the sausages evenly. Make sure they’re placed seam side down as well. If your bacon variety is shorter, you can also secure the bacon around the smoky with a toothpick. You can then serve them with the toothpicks in them or remove them after baking. DO NOT use dyed or plastic toothpicks.
• Sausage Choices. There are lots of varieties of cocktail wieners at the store. You can make these with beef, pork, or turkey smokies, BUT I would not recommend using the cheese weenies varieties.
• Add Spices. Incorporate ranch seasoning, garlic powder, paprika, onion powder, barbecue seasoning or chili powder in the brown sugar mixture for additional flavor variations.
• Sweeteners. Instead of an extra drizzle of honey, you could use maple syrup or agave nectar.
• Make it Spicier. Increase cayenne or add chopped jalapeños for a spicy twist. You can also drizzle them with hot honey or use a spicy style cocktail smoky variety.
• Keep em’ Warm. You can bake these then store in a crockpot to keep them warm. Set the temperature to low, pour in a mixture of 2 tablespoons water and 2 tablespoons honey, then carefully transfer the caramelized smokies into the pot. Cover until ready to serve. 

Storage and Freezing

Keep leftovers in an airtight container in the refrigerator for up to 3-4 days. 

For the best crispiness, reheat in the oven at 350°F about 15-20 minutes or in the air fryer at 350°F 6-8 minutes. You can also reheat in the microwave, but the crispiness will be compromised. 

You can also freeze leftovers. Store in a freezer-safe bag for up to 2-3 months.

Frequently Asked Questions

More Appetizer Recipes You’ll Love

• Cheese and Sausage Dip
• Fall Turkey and Cheese Sliders
• Taco Cups
• Crockpot White Queso (Queso Blanco)

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Bacon Wrapped Smokies and Brown Sugar

Get the party started with these irresistible Bacon Wrapped Smokies with Brown Sugar! Juicy cocktail sausages wrapped in crispy bacon, topped with just enough brown sugar to caramelize beautifully, these bites are downright addictive. 

Course Appetizer

Cuisine American

Keyword holiday, holidays, pork

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 32 servings

Calories 90kcal

Ingredients

• 14 ounce package cocktail smokies
• 3/4 pound thick cut bacon
• 1/3 cup brown sugar
• 1/2 teaspoon cayenne pepper
• Optional: honey or hot honey drizzle on top

Instructions

• Preheat oven to 350°F.
• Cut each slice of bacon into thirds.
• Wrap each cocktail smokie with a piece of bacon such that it overlaps. Place in a 13×9-baking dish seam side down. Repeat this process until all of the smokies are wrapped.
• In a large bowl, combine brown sugar and cayenne pepper. Evenly sprinkle the mixture over the tops of the wrapped smokies.
• Bake 45-50 minutes or until the bacon is crispy and the brown sugar has caramelized. Broil 1 minute if desired.
• Remove from the oven, and cool slightly. Serve from the baking dish or transfer to a serving platter. Drizzle with honey or hot honey if desired.

Video

Notes

Tips

• Bacon Choices. There are lots of cuts and thickness variations of pork bacon in the store. Personally, I prefer to use Oscar Mayer Thick Cut Bacon which is 1/4-inch thick. If you use bacon thinner than this variety, you’ll decrease the bake time 10-15 minutes. If using thicker bacon, increase 10-15 minutes. 
• Rolling Tips. Make sure to cut the bacon into thirds evenly so that they wrap around the sausages evenly. Make sure they’re placed seam side down as well. If your bacon variety is shorter, you can also secure the bacon around the smoky with a toothpick. You can then serve them with the toothpicks in them or remove them after baking. DO NOT use dyed or plastic toothpicks.
• Sausage Choices. There are lots of varieties of cocktail wieners at the store. You can make these with beef, pork, or turkey smokies, BUT I would not recommend using the cheese weenies varieties.
• Add Spices. Incorporate ranch seasoning, garlic powder, paprika, onion powder, barbecue seasoning or chili powder in the brown sugar mixture for additional flavor variations.
• Sweeteners. Instead of an extra drizzle of honey, you could use maple syrup or agave nectar.
• Make it Spicier. Increase cayenne or add chopped jalapeños for a spicy twist. You can also drizzle them with hot honey or use a spicy style cocktail smoky variety.
• Keep em’ Warm. You can bake these then store in a crockpot to keep them warm. Set the temperature to low, pour in a mixture of 2 tablespoons water and 2 tablespoons honey, then carefully transfer the caramelized smokies into the pot. Cover until ready to serve. 

Storage and Freezing

Keep leftovers in an airtight container in the refrigerator for up to 3-4 days. 

For the best crispiness, reheat in the oven at 350°F about 15-20 minutes or in the air fryer at 350°F 6-8 minutes. You can also reheat in the microwave, but the crispiness will be compromised. 

You can also freeze leftovers. Store in a freezer-safe bag for up to 2-3 months.

Nutrition

Calories: 90kcal | Carbohydrates: 3g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 15mg | Sodium: 198mg | Potassium: 46mg | Fiber: 0.01g | Sugar: 2g | Vitamin A: 17IU | Vitamin C: 0.02mg | Calcium: 4mg | Iron: 0.2mg

The post Bacon Wrapped Smokies 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.