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Category: Breakfast

  • Liege Waffles

    Liege Waffles

    You’ve never had a waffle like a Liege Waffle! These waffles are similar to a Belgian waffle but made sweeter by pearl sugar. They are perfectly crispy on the outside and warm and soft on the inside. Topped with fresh berries and whipped cream, you won’t find a better brunch companion!

    It’s no secret I love breakfast. I think about every breakfast recipe I write, I have to remind you that it’s the best meal of the day (in my opinion!). I also can’t help but love a good brunch served with warm waffles or fluffy pancakes, a side of scrambled eggs, and a fun drink like an Orange Julius!

    Liege waffles stacked on top of each other, topped with berries, syrup being poured on top.

    Liege Waffle

    At this point, let’s be honest, we all want to know what a liege waffle is right?! How is it different, and why does it look so darn cute? Well, a liege waffle is a type of Belgian waffle that is a little sweeter because of the pearl sugar. The dough is much thicker than your usual waffle batter, and you actually form little dough balls to put into your waffle iron. They are crispy on the outside and warm and soft and dreamy on the inside. This liege waffle recipe is a copycat of the amazing waffles you can get at Bruges here in Salt Lake City, Utah!

    If you are a waffle lover, you need to drop everything and make this recipe right NOW! It’s that good. I think it’s safe to say that waffles are my favorite breakfast food and these are knock your socks off amazing. I like to dress them up on the super sweet side by adding raspberries and a powdered sugar glaze. Once at a fun friends brunch, I served them for dessert with a scoop of ice cream and some hot fudge on top. I’m drooling just thinking about it now! These waffles are the perfect brunch or special occasion breakfast that will go down in the history books (and hopefully your recipe book!).

    Ingredients

    The best part about these liege waffles is that they aren’t any harder than a homemade waffle. This is a yeasted waffle, so make sure to double-check your pantry for some instant yeast.The other special ingredient is Belgian pearl sugar. I just got some on Amazon, but you may be able to find some in stores too. You don’t need a special waffle iron for this recipe, I got away with using my usual one. Another ingredient I sometimes add is vanilla extract. You can find the measurements below in the recipe card.

    • Whole Milk: I really recommend using whole milk because it helps the batter get so thick and creamy.
    • All-Purpose Flour: This is the easiest to work with. I haven’t tried this recipe with gluten-free or other varieties of flour, so I’m not sure how they would work.
    • Instant Yeast: This is how you will get pillowy and fluffy waffles. You can use instant or active dry yeast.
    • Granulated Sugar: This is a sweet waffle, so a little sugar goes into the batter too. This helps the outside to get nice and golden brown. You could use brown sugar instead if you prefer.
    • Butter: I prefer to use unsalted so that I can control the amount of salt that ends up in the batter.
    • Eggs: Make sure to leave them out before you go to make this recipe, the batter will come together better if they are room temperature.
    • Salt: To balance out all the sweet flavors.
    • Sugar Pearls: This is what makes this waffle so unique and delicious! You’ve got to try them, you’re going to love it!
    Process photos showing how to prepare the dough and cook them in the iron.

    Liege Waffle Recipe

    The best part about liege waffles is you really don’t have to go out of your way to make them. They have one extra step, which is activating the yeast and letting the dough rest so it can rise. I make homemade bread all the time so this doesn’t even feel like an extra step to me, I know how delicious the results will be so it’s totally worth it!

    1. Warm Milk and Activate Yeast: Heat the milk for 15 seconds in the microwave, until lukewarm. Add the packet of yeast and mix. Let sit for 2-3 minutes until dissolved.
    2. Make Batter: In a large bowl, add the flour, sugar, butter, eggs, salt, and milk mixture. Mix until fully combined. Set aside and let rise until doubled, about 30 minutes.
    3. Heat Iron: When the dough has risen, grease and heat your waffle iron.
    4. Fold Sugar Pearls Into Dough: Fold in the sugar pearls to the dough. Portion out the dough and form into 4 ounce balls.
    5. Cook Dough: Flatten the balls slightly into patties and cook in the preheated waffle iron for 3-4 minutes, until deep golden brown.
    Liege waffles on a sheet pan lined with parchment.

    Tips for Making Liege Waffles

    These liege waffles are a total breeze, but I always appreciate tips when I go to make a recipe for the first time! Here are a few tips for cooking the best waffles you’ll ever have.

    • Adjusting Sweetness: The sugar pearls make these waffles quite sweet, so if you prefer a little less sugar feel free to reduce or omit the granulated sugar in the recipe. 
    • Cook Time: The cook time depends on your waffle maker. I found the best temperature for my waffle maker to be about medium and they cooked for just about 3 and a half minutes. 
    • Toppings: Serve with whatever toppings your heart desires! Syrup, jam, Nutella, chocolate, strawberries, bananas, the list goes on! These waffles are delicious even on their own. I mentioned earlier that I’ve even eaten them as a dessert waffle with ice cream and sundae toppings. However you eat them, you are going to fall in love!

    A liege waffle on a plate with a bite being scooped out with a fork.

    Storing Leftovers

    This yeast dough is really versatile, and I share my tips on storing dough below. Your liege waffles are going to make the best leftovers. I prefer to reheat them in the oven to keep the outside nice and crispy!

    • In the Refrigerator: Cooked waffles can be stored in an airtight container and refrigerated for 4-5 days.
    • Freezing Dough: The dough can be frozen at step 2. It can be pre-portioned into balls and frozen. Stored in a ziplock freezer bag for up to 3 months. Let it thaw overnight in the fridge before adding sugar pearls to individual balls (a tablespoon or so). Let rest for 5-10 minutes before cooking. 
    • Storing Dough: The dough can be prepped the night before, covered, and stored in the fridge overnight. Let come to room temperature before adding the sugar pearls and portioning. Cook as directed. 

    More Brunch Recipes

    Whether it’s Mother’s Day, a birthday, or just a Sunday tradition, brunch is always a good idea. I love the excuse to whip up something fun and delicious to eat with my family. Here are a few of my favorite brunch recipes you have to try!

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    Liege Waffles

    You've never had a waffle like a Liege Waffle! These waffles are similar to a Belgian waffle but made sweeter by pearl sugar. They are perfectly crispy on the outside and warm and soft on the inside. Topped with fresh berries and whipped cream, you won't find a better brunch companion!
    Course Breakfast, brunch
    Cuisine European
    Keyword liege waffles
    Prep Time 10 minutes
    Cook Time 10 minutes
    Rising Time 30 minutes
    Total Time 50 minutes
    Servings 8 to 10 waffles
    Calories 671kcal
    Author Alyssa Rivers

    Ingredients

    • 1 cup whole milk
    • 3 ½ cups all-purpose flour
    • 1 packet of instant yeast
    • 3 tablespoons granulated sugar
    • 10 ounces unsalted butter melted
    • 2 large eggs room temperature
    • ¾ teaspoon salt
    • 1 ½ cups sugar pearls

    Instructions

    • Heat the milk for 15 seconds in the microwave, until lukewarm. Add the packet of yeast and mix. Let sit for 2-3 minutes until dissolved.
    • In a large bowl, add the flour, sugar, butter, eggs, salt, and milk mixture. Mix until fully combined. Set aside and let rise until doubled, about 30 minutes.
    • When the dough has risen, grease and heat your waffle iron.
    • Fold in the sugar pearls to the dough. Portion out the dough and form into 4 ounce balls.
    • Flatten the balls slightly into patties and cook in the preheated waffle iron for 3-4 minutes, until deep golden brown.

    Nutrition

    Calories: 671kcal | Carbohydrates: 92g | Protein: 8g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 250mg | Potassium: 129mg | Fiber: 2g | Sugar: 51g | Vitamin A: 994IU | Calcium: 61mg | Iron: 3mg
  • How to Poach an Egg

    How to Poach an Egg

    Soft egg whites and warm runny yolks are reason enough for every home chef to know how to poach an egg! It’s not as hard as it sounds, and these eggs are so next level you won’t believe what you’ve been missing out on all these years!

    I crave eggs for breakfast almost every morning! They are an awesome way to start your day and I’ve always been a fan of savory breakfasts. I like that they are full of vitamins and nutrients that keep me full and alert until lunch. If you love eggs for breakfast too, you’ve got to try these Egg Muffins, these Baked Scrambled Eggs, and this Overnight Eggs Benedict Casserole.

    A poached egg being cut open on top of a piece of toast by a fork.

    How to Make Poached Eggs

    I think everyone should be able to make poached eggs at home! It’s easier than it looks and they are the best-tasting eggs you will ever have. Maybe you are thinking to yourself, “How does this extra work make it taste better?” Well, the simple answer is because you cook it underwater, the egg white stays pillowy soft and the yolk is runny and flavorful. There are no crispy bits, air holes, and white film messing with your perfect egg experience!

    So now that I’ve convinced you that poached eggs are the coolest things since sliced bread, let’s talk about how to eat them! Of course you can eat them Egg’s Benedict style, that is definitely the classic way you will see them served. They are also incredible on a smash burger believe it or not! I enjoy them on my English muffin breakfast sandwich, and even on a slice of heavily buttered toast. You can think of it like a sunny side up egg, if you like egg yolk running over your hash browns then you’ll love these poached eggs that way too!

    Ingredients

    Just two simple ingredients to make poached eggs! Of course you will also need water to poached the eggs in. Other than that, this recipe is really straightforward. You can of course add more ingredients after you poach your egg. I love adding salt and pepper, and hot sauce of course! You can find more information below in the recipe card.

    • Large Eggs: You can make as many poached eggs as you like with this method. I always use large grade A eggs in my kitchen.
    • White Vinegar: This will help the egg stay together in the water and helps to firm the yolk in the perfect way.
    Process photos showing how to prepare the ingredients and the water and cook the egg.

    Poached Egg Recipe

    I promise that poached eggs are so much easier to make than you think! It is all about the temperature of the water, how long you cook them, and one special ingredient- vinegar! You will want your hot water to simmer, reducing it from boiling to a light little bubble. Your cook time should be about 4-5 minutes. Make sure that you cook eggs in simmering water, otherwise, you risk boiling the egg or it not being hot enough to properly cook it. These eggs are so perfect for breakfast or brunch on special occasions, you are going to love knowing how to make them!

    1. Heat Water: Bring a large pot of water to a boil, over high heat on the stove. Once it comes to a boil, reduce the heat to medium and keep it on a light bubbling boil.
    2. Prepare Eggs: Crack one egg into a small bowl. Add the vinegar into your water and stir it in a circle to create a swirling vortex.
    3. Cook Egg: Gently but quickly pour the egg out of the bowl and into the center of the vortex. Cook the egg for 4-5 minutes.
    4. Lay On Paper Towel: Remove the egg with a slotted spoon and place it on a paper towel lined plate to absorb any excess liquid.
    5. Repeat: Repeat with your remaining eggs.
    6. Enjoy: Serve fresh or keep them refrigerated for up to 3 days in an airtight container.

    Tips for Making Poached Eggs

    I’m about to remove all the mystery of cooking poached eggs! There are definitely a few different methods to poaching eggs, but I think that this recipe is the easiest. Here are a few tips to answer any questions you might still have.

    • Temperature of the Water: Your water temperature should be right around 180 degrees Fahrenheit. If it’s much cooler or hotter than that, it most likely won’t turn out very well. At exactly 180 degrees, your water will not be simmering, which will mean less movement of the egg and a better chance of the whole egg turning out. As you can tell, in this recipe I mention the water is simmering and I don’t temp the water. You can get away with the water hotter than 180, but it needs to stay below 212.
    • Straining Your Eggs: You can either use a slotted spoon or a fine mesh strainer to remove the egg from the poaching water. This will help to remove any of the wispy egg whites.
    • Using Fresh Eggs: You want to avoid using old eggs because their whites can become looser and lose their shape more quickly. Fresh egg whites seem to stay firmer and just turn out better overall in my experience.

    Poached eggs on a plate with a fork cutting into one of them

    Storing Leftovers

    Poached eggs are a really fun treat that can look so fancy! They also taste incredible. Here is how to store your leftovers.

    • In the Refrigerator: You can store your leftovers in an airtight container in the refrigerator for up to 3 days. Reheat slowly in the microwave or oven to not cook the yolk.

    More Breakfast Recipes

    Breakfast is the first meal of the day, so make it the best! I honestly love cooking breakfast maybe more than any other meal. Here are a few of my favorite breakfast recipes that you have to try.

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    Poached Eggs

    Soft egg whites and warm runny yolks are reason enough for every home chef to know how to poach an egg! It's not as hard as it sounds, and these eggs are so next level you won't believe what you've been missing out on all these years!
    Course Breakfast
    Cuisine American
    Keyword how to poach an egg, poached egg
    Prep Time 5 minutes
    Total Time 5 minutes
    Servings 4 eggs
    Calories 64kcal
    Author Alyssa Rivers

    Ingredients

    • 4 large eggs
    • 2 tablespoons white vinegar

    Instructions

    • Bring a large pot of water to a boil, over high heat on the stove. Once it comes to a boil, reduce the heat to medium and keep it on a light bubbling boil.
    • Crack one egg into a small bowl. Add the vinegar into your water and stir it in a circle to create a swirling vortex.
    • Gently but quickly pour the egg out of the bowl and into the center of the vortex. Cook the egg for 4-5 minutes.
    • Remove the egg with a slotted spoon and place it on a paper towel lined plate to absorb any excess liquid.
    • Repeat with your remaining eggs.
    • Serve fresh or keep them refrigerated for up to 3 days in an airtight container.

    Nutrition

    Calories: 64kcal | Carbohydrates: 0.3g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 63mg | Potassium: 61mg | Sugar: 0.2g | Vitamin A: 238IU | Calcium: 25mg | Iron: 1mg
  • Biscuits and Gravy

    Biscuits and Gravy

    Biscuits and Gravy is the ultimate comfort food dish! Tender and flaky homemade biscuits are topped with creamy sausage gravy. This is such a simple recipe that is full of rich and nostalgic flavors, you’ve got to try it!

    Breakfast is the first meal of the day, and it really sets the tone for your body. So why not start it off with a meal you can’t wait to eat? I absolutely love making breakfast for my family, and if you are looking for more ideas, I’ve got so many great recipes for you. Try this easy Cinnamon Bread, these yummy Skillet Potatoes with Peppers, or this unique and crave-able Blueberry Buttermilk Breakfast Cake.

    Biscuits and gravy on a plate with a wooden spoon adding more gravy to the biscuits.

    Biscuits and Gravy

    Is there really anything better than the smell of fresh biscuits baking in the oven? Then you smother them in homemade sausage gravy and they are simply irresistible. It’s certainly a treat to make for your family on the weekend for breakfast or brunch. Whipping up a batch of biscuits from scratch is easy! If you’ve never made biscuits at home, you are going to fall in love with the process.

    I always use my foolproof buttermilk biscuits recipe and make them jumbo in size since they’re the star of the dish. The gravy is made with hearty pieces of breakfast sausage, simmered in a rich cream sauce. Split the biscuits in half, then generously pile on the gravy. It’s bliss! You can this dish on its own, but I usually serve it with an Orange Julius. It is actually so amazing, you have to try it!

    Ingredients

    Both the gravy and the biscuits are made from scratch! That’s what makes this recipe truly special. It’s near and dear to my heart because it brings back so many happy memories. Feel free to use your favorite biscuit recipe and gravy recipe, or try mine out! This recipe is so simple any way you make it, you will fall in love with it! You can find the measurements below in the recipe card.

    Biscuit Ingredients

    • All Purpose Flour: This is the easiest flour to work with for this recipe.
    • Baking Powder: The leavening agent.
    • Salt: To add flavor and depth.
    • Butter: Unsalted, to add those layers and layers of flaky dough.
    • Buttermilk: No need to run to the store, make your own with vinegar or lemon juice and whole milk!

    Gravy Ingredients

    • Breakfast Sausage: Whatever your favorite brand is will work.
    • All Purpose Flour: To thicken the sauce.
    • Kosher Salt and Black Pepper: To add flavor and depth.
    • Dried Italian Seasoning: I make my own blend and I love the way it goes with the sausage, but it’s optional!
    • Half and Half: Makes a creamy and luscious gravy.
    • Butter: I always use unsalted to control the amount of salt in the dish.
    Process photos showing how to brown the meat and add the rest of the ingredients.

    How To Make Biscuits and Gravy

    I will walk you through how to make the biscuits and the gravy. This is the only recipe you will ever need! It’s straightforward and a total classic that you will come back to again and again. I know my family can’t get enough of it! The best part is it takes just an hour for this whole recipe to come together.

    1. Make Biscuits: Combine flour, baking powder, baking soda, salt, sugar, small pieces of butter, and buttermilk.
    2. Shape and Cut: Briefly knead the dough, roll out, cut into 4 pieces, stack, roll and then cut into 3-inch round biscuits.
    3. Chill and Butter: Chill, then brush the biscuits with melted butter.
    4. Bake: Bake biscuits at 450ºF until biscuits are golden brown, about 15 minutes.
    5. Cook Sausage: Heat a large skillet over medium heat, then add the pork sausage. Break up and cook until browned.
    6. Make Gravy: Add butter, flour, salt, garlic powder, onion powder, and black pepper to the pan, stir to combine.
    7. Add Cream: Whisk in the milk and heavy cream, then turn the heat up to medium-high.
    8. Simmer: Simmer until thickened, season with salt and pepper.
    A hand holding a biscuit cutter cutting the biscuit dough.

    Tips for Making Biscuits and Gravy

    Making biscuits and gravy is a super simple recipe that packs so much flavor. I absolutely love this recipe, and there are a few things I’ve learned along the way that will help you to get this recipe exactly the way you like it.

    • Making Biscuits Sturdy: The biscuits should be tender and layered in texture, but sturdy enough to hold the gravy on top. I break the chilled butter into small round pieces into the flour. This makes lots of small pockets that when baked don’t crumble apart when gravy is added on top.
    • How to Thicken the Gravy: There are three things that make this gravy rich and smooth: milk, cream, and flour. The flour is combined with butter to make a roux that thickens the liquids when heated up. It takes only a few minutes and constant whisking to see the change. The dairy adds a velvety texture that clings on top of the biscuits.

    Storing Leftovers

    I prefer to store the biscuits and gravy separately- that way the biscuits don’t get soggy in the refrigerator. Here is how you can store leftovers.

    • Storing Biscuits: The biscuits store well for 3 days in an airtight container or in the freezer for up to 1 month. I recommend reheating them in the oven at 325ºF until they are warm and crisp on the edges.
    • Storing Gravy: If you have leftover gravy make sure to cool it completely before storing it in the refrigerator for up to four days. Simply reheat on the stovetop over medium heat until warmed through. A little bit of water can be added and whisked in to make the gravy less thick.

    An overhead view of the biscuits and gravy on a plate.

    Brunch Recipes to Try

    Whether you like breakfast or brunch, these recipes are full of flavor and sure to satisfy! They are tried and true and always a hit. I think your family and guests will love them too!

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    Biscuits and Gravy

    Biscuits and Gravy is the ultimate comfort food dish! Tender and flaky homemade biscuits are topped with creamy sausage gravy. This is such a simple recipe that is full of rich and nostalgic flavors, you've got to try it!
    Course Breakfast
    Cuisine American
    Keyword biscuits and gravy, brunch
    Prep Time 30 minutes
    Cook Time 30 minutes
    Total Time 1 hour
    Servings 6 servings
    Calories 802kcal
    Author Alyssa Rivers

    Ingredients

    Biscuits

    • 2 1/4 cups all-purpose flour plus more for dusting
    • 1 1/2 tablespoons baking powder
    • 1 teaspoon salt
    • 1/2 cup unsalted butter, cold
    • 1 cup buttermilk
    •  additional melted butter for brushing

    Gravy

    • 1 pound breakfast sausage
    • 1/3 cup all-purpose flour
    • 1/2 teaspoon Kosher salt, more to taste
    • 1/2 teaspoon black pepper
    • 1/4 teaspoon dried Italian seasoning, optional
    • 2 3/4 cups half and half
    • 2 tablespoons butter

    Instructions

    Biscuits

    • Preheat your oven to 425 degrees Fahrenheit and prepare a baking sheet by lining it with parchment paper.
    • In a large bowl, whisk together your flour, baking powder, and salt.
    • Using a cheese grater, grate the cold butter into the flour mixture. Use a pastry cutter or the back of a fork to "cut" the butter into the flour.
    • Once the butter is incorporated add the buttermilk. Use a pastry cutter or fork to mix the buttermilk into the dough. Stop mixing just before it all comes together. The dough should be shaggy and crumbly at this point.
    • Dump the dough onto a floured surface and knead the dough with your hands to bring it together. Be careful not to overwork the dough or handle it too much because you want the butter to stay as cold as possible.
    • Roll the dough out on the floured surface until 1 inch thick. Using a 3-inch biscuit cutter or cup, cut the biscuits. Gather the dough scraps and form them into a ball. Roll out the dough again and repeat the cutting process until all your dough is used up.
    • Place the biscuits onto the prepared sheet pan, spaced 1 inch apart.
    • Brush melted butter on top of each biscuit.
    • Bake the biscuits until lightly golden brown on top and bottom, about 15 to 20 minutes.
    • Transfer the biscuits to a cooling rack while you prepare the gravy.

    Gravy

    • Heat a large nonstick pan over medium heat. Add the sausage and cook until no longer pink and lightly browned, about 5 minutes.
    • Sprinkle the flour, salt, pepper, and Italian seasoning if using over the cooked sausage. Stir and cook for 1 minute until the flour is absorbed.
    • Slowly whisk in the half and half, then turn up the heat to medium-high to bring it to a boil.
    • Reduce heat to a rapid simmer, cook, and stir occasionally until the sauce is thickened and can coat the back of a spoon, about 5 minutes. You can add more half and half or milk if your sauce is too thick. Just add the milk 1 tablespoon at a time until you reach the desired consistency.
    • Whisk the butter into the gravy. This gives it a rich velvety finish!
    • Taste the gravy and season with more salt and pepper if needed.
    • Split the biscuits in half and serve sausage gravy on top.

    Video

    Notes

    Originally Posted January 27, 2023

    Updated April 20, 2023

    Nutrition

    Serving: 1biscuit | Calories: 802kcal | Carbohydrates: 49g | Protein: 22g | Fat: 58g | Saturated Fat: 30g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 158mg | Sodium: 1238mg | Potassium: 759mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1224IU | Vitamin C: 2mg | Calcium: 319mg | Iron: 4mg
  • Copycat Starbucks Egg Bites

    Copycat Starbucks Egg Bites

    If you are searching for a quick, easy, and delicious on-the-go breakfast, then these Starbucks egg bites are for you! They are simple to whip up and are easy to store in the fridge for the week to keep your body fueled until lunch.

    I don’t know about you but I just crave eggs for breakfast! Maybe because I’ve had chickens in the past and loved using up their eggs. Either way, I just think they are a great way to start the day. If you want more than just eggs for breakfast, you’ve got to try these delicious and fluffy Buttermilk Pancakes, these amazing German Pancakes, and this easy Protein Smoothie.

    Starbucks egg bites stacked on a plate garnished with green onions.

    Copycat Starbucks Egg Bites

    If you have ever run to Starbucks for your morning coffee, you’ve probably tried one of their egg bites. And they are really good right? Well, this copycat recipe is even better! It’s basically a combination of my Denver omelet breakfast muffins and a yummy breakfast casserole. They are super quick and easy to make too, and are WAY more than just scrambled eggs. So what makes them so good?

    In my opinion, it’s the cottage cheese and Gruyere cheese! The cottage cheese gets mixed into the eggs until it’s silky smooth, and the gruyere adds a salty nutty flavor that you will go crazy for. The best part about these breakfast bites is you can make them on Sunday night and have a yummy breakfast ready for your whole week! Yay for meal planning!

    Ingredients

    I personally prefer this recipe to the Starbucks version now. These are SO good, and you can customize them however you like. I love adding spinach to mine, and switching up the type of meat. I share more tips on how to make this recipe your own below in the tip box. You can find the measurements in the recipe card.

    • Eggs: You will need 8 eggs for this recipe. I always use large grade A eggs in my recipes.
    • Cottage Cheese: Adds body and so much flavor to this recipe! You can use cream cheese instead, more about that in the tip box below.
    • Salt and Pepper: I like freshly cracked black pepper and salt to add a little more flavor.
    • Gruyère Cheese: This is what makes this soooo delicious! It’s rich and nutty and perfectly salty to liven up this copycat Starbucks egg bites recipe.
    • Bacon: Who doesn’t love bacon with their eggs?! If for some reason you don’t, you can add sausage or another protein instead.
    Process photos showing how to mix the ingredients and add them to a pan.

    Starbucks Egg Bites Recipe

    These egg bites are super easy to make! If you can make scrambled eggs, you can definitely make these bites. Justmake sure you have a muffin baking dish on hand. Then you mix the batter, add your cheese and bacon, and bake! It is so simple and a perfect breakfast for a meal on the go.

    1. Prep: Preheat the oven to 300 degrees fahrenheit with the rack placed in the center of the oven. Place a second rack just beneath it and add an empty baking sheet. Add water to the empty baking sheet to create steam. Spray a muffin pan well with cooking spray and set aside.
    2. Make Egg Mixture: Add the eggs, cottage cheese, salt and pepper to a blender and blend for 15-20 seconds.
    3. Add Cheese: Transfer to a bowl and stir in the shredded cheese. Use a ladle or a measuring cup to scoop the egg mixture into the wells of the muffin tin, filling them no more than ⅔ of the way full. Try to disperse the cheese evenly throughout the muffin wells.
    4. Add Bacon: Sprinkle the chopped bacon evenly over the tops of the egg mixture.
    5. Bake: With the muffin tin on the middle rack, bake for 30-35 minutes, or until the center of the egg bites is set. Remove from the oven and let cool before removing from the pan.
    An overhead view of the egg bites in a muffin pan.

    Tips for Making Starbucks Egg Bites

    I love these egg bites from Starbucks, but now I love my homemade version even more! I love that I know they are made with whole eggs and high-quality ingredients. Here are a few ways to make this recipe your own!

    • Don’t Over Mix: Don’t over blend! You want the mixture to be smooth and frothy, but over-blending will incorporate too much air and your egg bites may end up falling as they bake. 
    • Cottage Cheese Replacement: If you don’t like cottage cheese or just want to switch things up, you can use five ounces of cream cheese instead. It’s just as delicious and makes them so smooth and silky!
    • Switch Up the Recipe: Make this recipe your own by switching out the gruyere cheese for cheddar, pepper jack, swiss cheese, or Monterey jack cheeses, or feta! Saute some onions and peppers to mix in, or add chopped ham and chives. You can add whatever you think would be yummy! Other ideas are green peppers, red bell pepper (or roasted red pepper), tomatoes, green onion, and mushrooms.

    Egg bites stacked on top of each other with a bite taken out of the top one.

    Storing Leftovers

    This is one of my favorite egg recipes because it stores easy and tastes great reheated. Here are my tips for storing and reheating your leftovers.

    • In the Refrigerator: Store leftover Starbucks egg bites in an airtight container in the fridge for up to 4 days. Reheat in the microwave for 30-50 seconds.
    • In the Freezer: Egg bites can be frozen by placing baked egg bites on a parchment-lined baking sheet and placing in the freezer until frozen solid. Then transfer to an airtight freezer bag. Freeze for up to 2 months. Thaw in the fridge, or thaw in the microwave by heating in 30 second intervals at 50% power until warmed through.

    More Egg Breakfast Ideas

    Eggs make a great breakfast! They can be made so many different ways and they keep you full until lunch. Here are a few of my favorite recipes that I think you’ll enjoy too!

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    Starbucks Egg Bites

    If you are searching for a quick, easy, and delicious on-the-go breakfast, then these Starbucks egg bites are for you! They are simple to whip up and are easy to store in the fridge for the week to keep your body fueled until lunch.
    Course Breakfast
    Cuisine American
    Keyword egg breakfast, egg breakfast muffins, Starbucks egg bites
    Prep Time 10 minutes
    Cook Time 35 minutes
    Total Time 45 minutes
    Servings 12 Egg Bites
    Calories 138kcal
    Author Alyssa Rivers

    Ingredients

    • 8 large eggs
    • ⅔ cup whole fat cottage cheese
    • ¼ teaspoon salt
    • 3-4 fresh cracked black pepper
    • 1 ½ cups Gruyère cheese shredded
    • 5 slices cooked bacon chopped

    Instructions

    • Preheat the oven to 300 degrees fahrenheit with the rack placed in the center of the oven. Place a second rack just beneath it and add an empty baking sheet. Add water to the empty baking sheet to create steam. Spray a muffin pan well with cooking spray and set aside.
    • Add the eggs, cottage cheese, salt and pepper to a blender and blend for 15-20 seconds.
    • Transfer to a bowl and stir in the shredded cheese. Use a ladle or a measuring cup to scoop the egg mixture into the wells of the muffin tin, filling them no more than ⅔ of the way full. Try to disperse the cheese evenly throughout the muffin wells.
    • Sprinkle the chopped bacon evenly over the tops of the egg mixture.
    • With the muffin tin on the middle rack, bake for 30-35 minutes, or until the center of the egg bites is set. Remove from the oven and let cool before removing from the pan.

    Nutrition

    Calories: 138kcal | Carbohydrates: 1g | Protein: 11g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 133mg | Sodium: 301mg | Potassium: 86mg | Fiber: 0.1g | Sugar: 0.5g | Vitamin A: 334IU | Calcium: 194mg | Iron: 1mg
  • Grandma’s Perfect Fluffy Pancakes

    Grandma’s Perfect Fluffy Pancakes

    Grandma’s homemade fluffy pancakes are the ultimate comfort breakfast! They’re light and airy, yet satisfyingly filling, making them the perfect morning treat. Whether topped with syrup, fruit, or a dollop of whipped cream, these pancakes are sure to brighten up your day and bring a smile to your face

    Some of the best tried and true recipes come from my grandma. Her homemade bread is seriously one of the best recipes out there, and I use her homemade pie crust recipe for every holiday! When it comes to pancakes, I promise this will be the only recipe that you use. They are so fluffy and perfect every single time!

    A stack of 6 pancakes with syrup being poured over top of butter and fresh berries.

    Grandma’s Perfect Fluffy Pancakes

    My grandma knew it all. She was a pro in the kitchen with all the homemade recipes she perfected. Everything was always homemade and made from scratch. Always made out of love for that extra touch! She always had a welcoming home and food was a priority for her. These fluffy pancakes were a staple of hers and they always turned out perfect every time we had them. The good news is, if you’re craving some pancakes right now, I’m sure you have everything you need to make a batch! The best part about this recipe is that it only uses a handful of simple ingredients like flour, a little sugar, a sprinkle of salt, an egg, and a cup of milk! Simple and delicious, the way pancakes should be!

    When it comes to breakfast, these fluffy pancakes really are the ultimate comfort food. They are the perfect canvas. All you need are your favorite toppings! I always like using fresh blueberries and strawberries, then a sprinkle of powdered sugar and buttermilk syrup. No matter what tasty toppings you use, I know you will love this pancake recipe as much as my family does. With just a few simple ingredients and a little love, you will have thick, fluffy pancakes every time! It’s the perfect way to start your day!

    Grandma's recipe card with ingredients she wrote by hand.

    Ingredients for Fluffy Pancakes

    This ingredient list is seriously as simple as it gets. I love that I can pull all of these things out of my pantry, no grocery trip required! Check out the recipe card below for measurements so you can make a batch of your own! You won’t regret it!

    • One Egg: Egg not only adds a boost of protein, but it also helps to bind the ingredients together, resulting in a fluffy and delicious stack of homemade pancakes!
    • Canola Oil: Canola oil adds moisture to the batter and ensures that the pancakes don’t stick to the pan. You can also use butter or margarine if you’d like!
    • Milk: No pancake recipe would be complete without a generous pour of milk. This ingredient provides the liquid base for the batter, and the fat content helps to keep the pancakes moist and tender. I always go for whole milk when I make pancakes, but you can use your favorite kind here. Dairy-free milk and nut milk works, too! Just keep in mind that the texture of your pancakes may change a little.
    • Flour: The backbone of any good pancake recipe, flour gives the pancakes their structure and texture. Make sure to measure your flour accurately to keep your pancakes from turning out dry and dense.
    • Salt: A pinch is all you need! It helps to boost the flavors of the other ingredients and balance out the sweetness of the sugar.
    • Sugar: The key to making pancakes that are as tasty as they are fluffy. The sugar helps to brown the pancakes and adds a touch of sweetness that will have you coming back for seconds (and possibly thirds.)
    • Baking Powder: This is what makes the pancakes rise and gives them that airy, fluffy texture we all know and love. Don’t skip it!

    How to Make Perfect Fluffy Pancakes

    Simple ingredients makes for a simple pancake recipe that is out of this world good. This tried and true pancake recipe will impress everyone in your family and become a new breakfast staple! Let’s get flipping!

    1. Wet ingredients: In a medium-sized bowl, whisk together egg, oil and milk.
    2. Dry Ingredients: Then in a separate bowl, combine flour, salt, sugar and baking powder.
    3. Combine: Add the dry ingredients into the wet ingredients and then combine. Don’t overmix.
    4. Preheat Skillet: Preheat a skillet to medium heat.
    5. Cook Pancakes: Spray with cooking spray and drop about ⅓ cup of the batter onto the warm skillet. Once it forms bubbles then flip to the other side and cook until golden brown.

    Only Mix Until Smooth

    Only mix your dry and wet ingredients together until combined to keep your pancakes fluffy. If you overmix the batter, this can cause gluten to develop so your pancakes turn out dense and rubbery instead of light and airy.

    The process of mixing wet and dry ingredients together then combining them and cooking individual pancakes one at a time on the skillet.

    Tips, Tricks, and Delicious Toppings

    Pancake perfection is only a few tips and tricks away! With a handful of simple ingredients and some know-how, you’ll be on your way to flipping the best homemade pancakes in town.

    • Size of Pancakes: I used ⅓ cup of mix to pour onto the skillet. This made about 10 pancakes. You are welcome to make the pancakes smaller or bigger depending on your preference.
    • Doubling the Recipe: My grandma’s fluffy pancake recipe can be doubled with all the same ingredients. If it is too thick add ⅛ of a teaspoon water or milk.
    • Keep Pancakes Warm: If you are doubling the recipe or need to keep some warm while others are still cooking, place the pancakes on a baking sheet in a single layer and keep warm in the oven at 200 degrees Fahrenheit until ready to serve.
    • Cooking Spray Substitute: If you don’t have cooking spray, butter also works for greasing the skillet or griddle.
    • Clean the Griddle: In between cooking pancakes, try to wipe off the excess cooking spray or butter for the next batch of mix to be cooked. This will make sure the pancakes turn out golden brown and perfectly cooked each time.
    • Add More Flavor to the Batter: To give your pancakes more flavor, try adding a teaspoon or two of vanilla extract or almond extract.
    • Tasty Toppings: Looking to switch things up from the usual powdered sugar and maple syrup? Try adding fresh fruit, walnuts or pecans, or shredded coconut! In between your stacks, you can also add things like fruit jam, peanut butter, caramel sauce, or Nutella! The options are endless.

    Fluffy pancakes stacked on top of each other.

    Storing Leftovers

    Got leftover pancakes or batter? No problem! Here’s how to keep it fresh.

    • In the Refrigerator: Store your pancakes in an airtight container in the fridge for up to 5 days, or freeze them for later.
    • In the Freezer: To freeze, separate each pancake with a piece of wax paper to prevent sticking and then place in a freezer bag. Your fluffy pancakes will stay good for up to 2 months!
    • Leftover Batter: For leftover batter, cover it with plastic wrap and refrigerate for up to 24 hours – just give it a quick stir before using. Pancake prep has never been easier!

    Fluffy pancakes stacked on top of each other with a slice of butter, syrup and fresh fruit.

    What Pancake Recipe Will You Try Next?

    There’s never a wrong time for pancakes. Surprise your family with more light, fluffy goodness and try out one (or all) of these other recipes!

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    Grandma’s Homemade Pancakes

    Grandma's homemade fluffy pancakes are the ultimate comfort breakfast! They're light and airy, yet satisfyingly filling, making them the perfect morning treat. Whether topped with syrup, fruit, or a dollop of whipped cream, these pancakes are sure to brighten up your day and bring a smile to your face
    Course Breakfast
    Cuisine American
    Keyword fluffy pancakes, homemade pancakes, pancake recipes, pancakes
    Prep Time 5 minutes
    Cook Time 15 minutes
    Total Time 20 minutes
    Servings 4 People
    Calories 258kcal
    Author Alyssa Rivers

    Ingredients

    • 1 egg
    • 2 Tablespoons oil I used canola oil
    • 1 cup milk
    • 1 cup flour
    • 1/4 teaspoon salt
    • 2 Tablespoons sugar
    • 2 Tablespoons baking powder

    Instructions

    • In a medium sized bowl whisk together egg, oil and milk. In a separate bowl combine flour, salt, sugar and baking powder. Add the dry ingredients into the wet ingredients and combine.
    • Preheat a skillet over medium heat. Spray with cooking spray and drop about ⅓ cup of the batter onto the warm skillet. Once it forms bubbles then flip to the other side and cook until golden brown.

    Video

    Notes

    Originally posted April 19, 2020

    Updated on April 17, 2023

    Nutrition

    Calories: 258kcal | Carbohydrates: 36g | Protein: 7g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 47mg | Sodium: 193mg | Potassium: 735mg | Fiber: 1g | Sugar: 9g | Vitamin A: 158IU | Calcium: 340mg | Iron: 2mg
  • Pumpernickel Bread

    Pumpernickel Bread

    This pumpernickel bread is full of rich and hearty flavor. With three types of flour and brown sugar and molasses, you won’t believe how much you can enjoy this nutrient-rich bread! To top it all off, it has cocoa powder to take things to a whole other level.

    This bread will fill your house with the most amazing smells! It’s rich with hearty flours and a hint of cocoa flavor. The color is so inviting and it’s actually a really tender and moist bread. It is a yeasted bread, so if you aren’t quite ready to jump into breadmaking, you can start with this easy Award Winning Banana Bread, this simple Glazed Lemon Bread, or this delicious Cinnamon Bread.

    An overhead look at the loaf of pumpernickel bread with a few slices cut off on top of a wire rack.

    What is Pumpernickel Bread?

    Pumpernickel bread is a rich and flavorful combination of molasses, whole wheat, and rye flour. My version is a little more light and fluffy than the traditional sourdough starter more dense bread. This bread is made light and quick with instant yeast and bread flour. It’s sweetened and flavored with brown sugar and molasses, and cocoa powder! I absolutely love the combination of the rich grains and the sweet and bitter cocoa powder. You are going to love it too!

    Pumpernickel is similar to rye bread, but it has cocoa powder in it, and I’m told traditional rye bread uses a different type of rye flour. I like to keep my bread recipes as simple as possible so even a beginner can try it out and be successful. This recipe makes a delicious sandwich bread that is ready for toasting and snacking. Pumpernickel French toast? Why not give it a whirl! I’m all about testing new foods to their limits.

    Ingredients

    Like most bread recipes, if you try to switch up to many ingredients in this pumpernickel bread, then you will get a very different result. I talk a little about flour substitutes here and in the tip box below. If you are new to baking homemade bread, I would stick to these ingredients for the best results! You can find the measurements below in the recipe card.

    • Milk: Warm, this helps activate the yeast.
    • Brown Sugar: Deepens the flavor and adds sweetness.
    • Active Dry Yeast: The leavening agent.
    • Molasses: Additional molasses is traditional in pumpernickel bread.
    • Butter: The fat in the butter will help to keep this loaf moist and soft.
    • Bread Flour: Bread flour has a higher protein content than all purpose flour. You may be able to substitute this for all purpose flour in this recipe because of the rye and wheat flour. I haven’t tried it myself, but let me know in the comments how it turns out if you do!
    • Dark Rye Flour: Grinding your own rye berries at home will yield a different type of flour than store bought rye flour. The kind you get from the store was not ground from the whole berry, it has parts removed before grinding. I would stick with storebought, unless you are experienced with baking with your own home ground flours!
    • Whole Wheat Flour: Full of great nutrients and benefits, and makes a hearty flavorful bread.
    • Cocoa Powder: This gives the bread extra depth of flavor and a hint of sweetness.
    • Salt: To balance out and bring out all the flavors.
    Process photos showing how to activate the yeast, mix ingredients together, and mix the dough.

    Pumpernickel Bread Recipe

    As far as bread recipes go, this pumpernickel bread is super straightforward! If you are generally comfortable with baking yeast breads, then you are going to love taking your skills a step further with this unique bread. It’s going to take around 3 hours from start to finish, and once you get it down you’ll have it ready in 2 1/2.

    Make Dough

    1. Activate Yeast: To the bowl of your stand mixer, add the warm milk, brown sugar, and yeast. Stir to combine and allow the yeast to become frothy. About 5 minutes.
    2. Mix Dough: Once the yeast is ready, add the molasses, butter, 2 cups of bread flour, rye flour, wheat flour, cocoa powder, and salt. Using your dough hook attachment, on low speed, mix the dough until it comes together, about 4 minutes.
    3. Knead Dough and Rest: Increase the speed to medium and mix for an additional 3-4 minutes to help develop the gluten. Remove the dough from the bowl and place it in an oiled bowl. Then cover and let the dough rest for an hour. The dough should double in size. Prepare a loaf pan by spraying it with cooking spray.

    Shape and Bake

    1. Shape: Once the dough has doubled in size, dump it out of the bowl onto a lightly floured surface and pound the air out of it and form it into a batard (a football shape) by folding the top into a point and rolling that point down and into the loaf, roll until you have reached the end of the dough and then pinch the seams together.
    2. Put in Pan and Rest: Place the loaf seam side down in the prepared loaf pan and then preheat your oven to 375 degrees Fahrenheit. Cover your loaf and then let it rise until it comes about an inch above the edges of the pan, and fills the pan in completely.
    3. Bake: Bake the loaf for 30-40 minutes, the internal temperature should reach 190 degrees Fahrenheit. Once the loaf has finished baking, then remove it from the pan to let it cool to room temperature.
    A side view of the loaf of pumpernickel bread on a wire rack.

    Tips for Making Pumpernickel Bread

    With any bread recipe, including this pumpernickel bread, once you change something there will be a different reaction. Every bread is a science and you never know if you have the perfect environment for your changes. I can suggest some changes here, but I haven’t had a chance to test all of the variations. If you do experiment you have to let me know how it goes in the comments!

    • Molasses or Treacle: Molasses and Treacle are similar enough that they make great substitutions. If you have one or the other in your pantry, it will work perfectly!
    • Rye Flour Substitute: If you don’t have rye flour, you can use the same amount of wheat flour in place of rye. It’s a great 1:1 substitute in this recipe.
    • Dry Bread: Wheat bread has a reputation of being dry. The whole grain soaks up more moisture than all purpose flour, which can leave your loaf dry and crumbly when not handled correctly. This recipe gives an hour of resting time for the bread to proof so that the grains have time to soften and soak up the moisture. This bread also calls for milk and butter and molasses which aid in softening up the loaf. You should NOT have a dry loaf!

    A hand picking up a slice of pumpernickel bread.

    Storing Leftovers

    Homemade pumpernickel bread has no preservatives, so it’s important to store it correctly to stay fresh. Here is how to store your bread.

    • On the Counter: Make sure your bread has completely cooled. Store bread in an airtight plastic bag or airtight container on the counter for up to a week.
    • In the Refrigerator: Store your bread in a plastic bag in the refrigerator for up to two weeks.

    More Bread Recipes

    The world of breadmaking is a satisfying and sometimes daunting one. And yes, I’m talking about actual bread! I think that every home chef should have a great bread recipe up their sleeve, so I’m sharing a few of my favorites that I think you’ll absolutely love.

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    Pumpernickel Bread

    This pumpernickel bread is full of rich and hearty flavor. With three types of flour and brown sugar and molasses, you won't believe how much you can enjoy this nutrient-rich bread! To top it all off, it has cocoa powder to take things to a whole other level.
    Course Bread
    Cuisine American
    Keyword Pumpernickel Bread
    Prep Time 20 minutes
    Cook Time 40 minutes
    Proofing Time 1 hour 30 minutes
    Total Time 2 hours 30 minutes
    Servings 1 loaf
    Calories 2056kcal
    Author Alyssa Rivers

    Ingredients

    • 3/4 cup milk, warm
    • 2 tablespoons brown sugar
    • 1 package active dry yeast, or 2 ¼ teaspoons
    • ¼ cup molasses
    • ¼ cup butter, softened
    • 1 ½ cup bread flour
    • 1 cup dark rye flour
    • 1/4 cup whole wheat flour
    • ⅓ cup unsweetened cocoa powder
    • 1 tablespoon salt

    Instructions

    • To the bowl of your stand mixer, add the warm milk, brown sugar, and yeast. Stir to combine and allow the yeast to become frothy. About 5 minutes.
    • Once the yeast is ready, add the molasses, butter, 2 cups of bread flour, rye flour, wheat flour, cocoa powder, and salt. Using your dough hook attachment, on low speed, mix the dough until it comes together, about 4 minutes.
    • Increase the speed to medium and mix for an additional 3-4 minutes to help develop the gluten. Remove the dough from the bowl and place it in an oiled bowl. Cover and let the dough rest for an hour. The dough should double in size. Prepare a loaf pan by spraying it with cooking spray.
    • Once the dough has doubled in size, dump it out of the bowl onto a lightly floured surface and pound the air out of it and form it into a batard (a football shape) by folding the top into a point and rolling that point down and into the loaf, roll until you have reached the end of the dough and pinch the seams together.
    • Place the loaf, seam side down in the prepared loaf pan and preheat your oven to 375 degrees fahrenheit. Cover your loaf and let it rise until it comes about an inch above the edges of the pan, and fills the pan in completely.
    • Bake the loaf for 30-40 minutes, the internal temperature should reach 190 degrees fahrenheit. Once the loaf has finished baking, remove it from the pan to let it cool to room temperature.

    Nutrition

    Calories: 2056kcal | Carbohydrates: 347g | Protein: 50g | Fat: 61g | Saturated Fat: 36g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 144mg | Sodium: 7462mg | Potassium: 2675mg | Fiber: 31g | Sugar: 97g | Vitamin A: 1721IU | Calcium: 535mg | Iron: 14mg
  • Banana Beer Bread

    Banana Beer Bread

    Have you ever tried adding some bubbly goodness to your favorite fruit bread? Well, if you haven’t, you’re missing out on an amazing treat! This banana beer bread is moist, slightly sweet, with a subtle beer taste that adds a fun twist to the classic banana bread recipe, and the best part? It’s super easy to make!

    Fruit breads are the best because they combine the deliciousness of bread with the sweetness of fruit. They’re the perfect breakfast, snack, or dessert! If you’re looking for more delicious recipes to try, here are a few more that I absolutely love: cranberry orange bread, blueberry banana bread, and sweet apple bread!

    Top-down view of 2 slices of bread on a wire cooling rack.

    Banana Beer Bread Recipe

    Banana beer bread is the ultimate game-changer when it comes to banana bread. Not only does it have the rich banana flavor that we all know and love, but it also has a unique texture that sets it apart from your traditional banana bread! The addition of beer in the recipe gives the bread a slightly crumbly texture that is just perfect for eating slice after slice.

    What’s even better is that banana beer bread is incredibly easy to make, making it a great option for anyone looking to whip up a delicious baked treat in no time. All you need are some overripe bananas, your favorite beer, flour, sugar, a few other pantry staples, and you’re good to go! The end result is moist, slightly sweet, and has a rich banana flavor that is perfectly complemented by the subtle bitterness of the beer. You will absolutely love it!

    Ingredients Needed

    Who knew that something as simple as overripe bananas and beer could make such a delicious treat? It’s like magic in a bread pan! When you have those bananas sitting on your counter that are just begging to be used up, why not give banana beer bread a try? Plus, the other ingredients are all pantry staples that you probably already have on hand. Flour, sugar, baking powder, and a pinch of salt – it’s made for those days when you don’t feel like making a trip to the grocery store. Check out the recipe card below for measurements!

    • Bananas: Overripe bananas are mashed and mixed with the other ingredients to create a moist and flavorful bread. The riper the bananas, the sweeter and more flavorful the bread will be.
    • Brown Sugar: Adds a deep, rich flavor to the banana beer bread and helps to keep it moist.
    • Large Egg: Used to bind the ingredients together and help the bread rise. It also adds richness and flavor to the bread.
    • Vanilla Extract: Enhances the sweetness of the bananas and gives the bread a warm and comforting flavor.
    • Beer: I know beer is an unexpected ingredient in banana bread, but it gives it an amazing depth of flavor. It also helps to create a slightly crumbly texture. Use your
      • favorite kind here! It’s so fun to experiment with different flavors.
    • All-Purpose Flour: Gives the bread structure and stability.
    • Baking Soda: Helps the bread rise and become light and fluffy!
    • Salt: Just a pinch to keep your bread from tasting bland.
    • Cinnamon, Cardamom, and Allspice: These spices add warmth and depth of flavor to the bread. They also complement the sweetness of the bananas and brown sugar, giving the bread a complex but tasty flavor!

    How to Make Banana Beer Bread

    Beer banana bread only takes 15 minutes to prepare, and then it’s off to the oven! The hardest part is waiting for it to bake because it fills your kitchen with the most incredible smell! You’ve got to treat yourself and enjoy a slice when it’s fresh and warm out of the oven.

    1. Preheat Oven, Prep Pan: Preheat your oven to 350 degrees Fahrenheit and prepare a loaf pan by spraying it with nonstick spray.
    2. Mash Bananas, Combine With Wet Ingredients: Peel your bananas and in a large bowl, mash them with a fork. Add in your brown sugar and whisk, using a hand mixer, until it is well combined. Add in your egg, vanilla, and beer, whisk until well combined.
    3. Flour Mixture: In a separate bowl, sift together your flour, baking soda, salt, cinnamon, cardamom and allspice.
    4. Combine: Mix the dry ingredients into the wet ingredients, ½ cup at a time until it is all added in and just come together. At this point you will add in your walnuts and chocolate chips if you are including them in your bread.
    5. Bake: Pour your batter into your prepared loaf pan and bake for 55-65 minutes. A toothpick inserted into the center should come out clean.
    6. Cool and Serve: Remove the loaf from the pan and allow it to cool on a cooling rack for at least 20 minutes before cutting into it.
    Collage of the batter being mixed together and added to a loaf pan.

    Tips and Tricks

    Who says you have to stick to the basics when it comes to banana beer bread? It’s time to get creative and make it your own! Here are a few ideas to take your banana beer bread to the next level:

    • Add a Sugar Crust: When preparing your loaf pan, after spraying it with nonstick cooking spray, you can pour ⅓ cup of white sugar into it and shake it around to coat the pan with sugar, dumping out any excess. When you bake your bread you will get a nice crispy sugar crust.
    • Add Some Nuts: Walnuts, pecans, or even almonds add a satisfying crunch and nutty flavor to the bread. You could also try toasting them beforehand for an extra layer of flavor.
    • Switch Up the Beer: The type of beer you use can make a big difference in the flavor of the bread. Try experimenting with different types of beer to find your perfect match! A stout, porter, or black beer would add a rich, chocolaty flavor, while a fruity IPA would give a bright, hoppy kick.
    • Add Some Chocolate: Everything is better with chocolate, right? You could mix in some chocolate chips or chunks to create a decadent treat that doubles as dessert.
    • Use Different Spices: While cinnamon, cardamom, and allspice are classic spices to use in banana bread, there’s no reason you can’t mix it up! Try using ginger, nutmeg, or even a pinch of cayenne pepper for a spicy kick.

    Banana beer bread cut into 3 slices.

    Storing Leftovers

    So, you’ve made a delicious loaf of banana beer bread, and now you’re wondering how to store the leftovers. Whether you’re keeping them for yourself or using them as a gift for neighbors, here are a few tips to keep your homemade bread fresh and tasty:

    • At Room Temperature: Banana beer bread can be stored at room temperature for up to 5 days, either in an airtight container or wrapped in plastic wrap. Just make sure to keep it away from direct sunlight or heat sources that could cause it to spoil.
    • In the Refrigerator: To keep your bread fresher longer, store wrapped in plastic wrap in the fridge for up to 2 weeks.
    • In the Freezer: If you’re not planning on eating all of your bread within a few days, you can freeze it for later. Wrap it tightly in plastic wrap and then in foil or a freezer bag before placing it in the freezer. It should stay good for a month or two. When you’re ready to eat it, simply thaw it out at room temperature or overnight in the fridge.

    3 slices stacked on top of each other.

    More Sweet Bread Recipes to Try:

    I love that it’s so easy and uncomplicated to make a lot of homemade sweet breads. If you love homemade bread as much as I do, these are a few more must-try recipes to add to the dessert lineup. They’re so easy to mix up and then all you have to do is throw them in the oven! Everyone will want a slice!

    Print

    Banana Beer Bread

    Have you ever tried adding some bubbly goodness to your favorite fruit bread? Well, if you haven't, you're missing out on an amazing treat! This banana beer bread is moist, slightly sweet, with a subtle beer taste that adds a fun twist to the classic banana bread recipe, and the best part? It's super easy to make!
    Course Bread, Breakfast, Dessert
    Cuisine American
    Keyword banana beer bread, banana beer bread recipe
    Prep Time 15 minutes
    Cook Time 1 hour
    Total Time 1 hour 15 minutes
    Servings 1 loaf
    Calories 359kcal
    Author Alyssa Rivers

    Ingredients

    • 3 bananas well ripened
    • ¾ cup brown sugar packed
    • 1 large egg
    • 1 teaspoon vanilla extract
    • 1 cup beer
    • 2 ¼ cups all purpose flour
    • 2 teaspoons baking soda
    • ½ teaspoon salt
    • 1 teaspoon cinnamon
    • 1 teaspoon cardamom
    • ½ teaspoon allspice

    Instructions

    • Preheat your oven to 350 degrees fahrenheit and prepare a loaf pan by spraying it with nonstick spray.
    • Peel your bananas and in a large bowl, mash them with a fork. Add in your brown sugar and whisk, using a hand mixer, until it is well combined. Add in your egg, vanilla, and beer, whisk until well combined.
    • In a separate bowl, sift together your flour, baking soda, salt, cinnamon, cardamom and allspice.
    • Mix the dry ingredients into the wet ingredients, ½ cup at a time until it is all added in and just come together. At this point you will add in your walnuts and chocolate chips if you are including them in your bread.
    • Pour your batter into your prepared loaf pan and bake for 55-65 minutes. A toothpick inserted into the center will come out clean.
    • Remove the loaf from the pan and allow it to cool on a cooling rack for at least 20 minutes before cutting into it.

    Nutrition

    Calories: 359kcal | Carbohydrates: 78g | Protein: 7g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.3g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 580mg | Potassium: 327mg | Fiber: 3g | Sugar: 34g | Vitamin A: 79IU | Vitamin C: 5mg | Calcium: 44mg | Iron: 3mg
  • Kouign Amann

    Kouign Amann

    Imagine a sticky bun and a croissant put together and you have a delicious Kouign Amann! It’s a laminated sweet dough that you will absolutely fall in love with. Don’t be intimidated by this recipe, I break it down step by step into simple to follow instructions that will turn out great every single time!

    I am an absolute sucker for a French pastry. I used to be too intimidated to make them at home, until one day I finally took the plunge. And guess what? It wasn’t as hard as I thought it would be, AND it was super fun! I absolutely loved the whole process, and I think you will too. If you aren’t convinced yet, then start with an easier recipe like this Apple Danish or these Strawberry Cream Cheese Danishes. Another easy and fun dessert that has layered dough is Baklava, you’ve got to try it!

    Kouign amman on a wire rack with a grey hand towel.

    What is Kouign Amann?

    If you are sitting here trying to figure out how to pronounce kouign amann, then you are in good company! The first time I saw this name I didn’t even know where to start. It’s pronounced kween uh·man and LITERALLY means butter cake. So you know it’s going to be good! It’s like a buttery and fluffy croissant, and yet caramelized like a sticky bun. It’s honestly one of the best things I’ve ever made.

    I know, layering dough sounds scary right? Well, it’s actually a lot easier than it sounds! You only have to turn it twice and each time you are putting shredded butter in between. This helps to add layers to the dough. If you are ready to step out of your comfort zone of banana bread, or maybe you are already baking more complicated loaves like brioche bread, you are going to love this recipe. It’s super simple and looks really impressive. You can also add chocolate to make it even sweeter!

    Ingredients

    Another reason this recipe is so easy is the list of ingredients. Kouign amann just needs 6 ingredients, and you already have them all on hand. You don’t have to be a professional baker to make this recipe! It’s actually really simple and you will love the taste of it. It is a very sticky dough once you add the sugar so don’t worry if it looks wet or runny. That will help make the delicious caramel that is on the outside of the laminated pastry. You can find the measurements below in the recipe card.

    • Bread Flour: Bread flour has more protein than a regular all purpose flour, so it will soak up more water. I really recommend using bread flour for this recipe.
    • Water: Make sure it’s luke warm, this helps to activate the yeast.
    • Instant Yeast: Active dry yeast or instant yeast will work.
    • Salt: This helps balance out the sweetness, and aids in the baking of the bread.
    • Granulated Sugar: This is a sweet bread, so the sugar helps to sweeten the bread and to make the sticky outside glaze.
    • Unsalted Butter: You will need LOTS of butter. Make sure it’s unsalted so you don’t end up with really salty bread.
    Process photos showing how the dough should look and how to turn it.

    Kouign Amann Recipe

    I know I’ve avoided making laminated dough like kouign amann in the past. I thought it would be too hard or not worth the effort, but I was totally wrong! First of all, dough with layers of butter is so delicious it’s worth extra effort. This dough doesn’t even take that many extra steps. Turning the dough just means that you will add layers of butter. You roll out the dough into a big triangle, add butter, and fold into thirds. Do that twice and then you are ready to bake.

    Make Kouign Amann Dough

    1. Froth Yeast: Combine the water, 2 teaspoons of sugar, salt, and yeast in the bowl of a mixer. Let stand for 5 minutes, until frothy.
    2. Make Dough: Add the flour and 2 tablespoons of softened butter and mix with a fork or a wooden spoon until a shaggy dough forms. Fit the mixer with the dough hook and knead on low speed for 4-5 minutes, until smooth. Alternatively you can knead by hand for about 8-10 minutes.
    3. Cover and Let Rise: The dough should be soft and fairly sticky at this point. Transfer to a lightly oiled bowl, cover with plastic wrap and let rise in a warm place for 1-1 ½ hours or until doubled in size.

    First Turn

    1. Punch Down: Once the dough has doubled in size, punch down and turn out onto a clean surface.
    2. Roll Out Dough: Use a rolling pin to roll the dough into a rectangle that is ¼ inch thick and about 16×9 inches. You can pull the corners with your fingers to try and make it as rectangular as possible.
    3. Grate Butter: Use a grater to grate ½ cup of cold butter over the dough.
    4. Fold Dough in Thirds: Fold the dough over in thirds, as you would fold a letter. Again make sure to maintain a rectangular shape as best as possible.
    5. Cover and Chill: Wrap in plastic wrap and chill for 30 minutes to an hour.

    Second Turn

    1. Roll Out: Once the dough has chilled, place it on a clean surface with the long end facing you. Roll out to a rectangle that is ¼ inch thick and about 16×9 inches again, keeping the long side facing you.
    2. Repeat Turn: Repeat steps 3-5 of the first turn.

    Bake Kouign Amann

    1. Prep Pan: Prep a muffin pan by brushing 1 tablespoon of melted butter in 8 of the muffin wells, followed by a dusting of granulated sugar in the wells. Tap out the excess sugar and set aside. Preheat the oven to 375 degrees Fahrenheit.
    2. Add Sugar and Roll Out: Once the dough has chilled, dust a clean surface with ¼ cup granulated sugar. Place the dough on the sugar and dust the top of it with another ¼ cup of granulated sugar. Roll it into a 12×8 inch rectangle.
    3. Cut Dough: Use a pizza cutter or a sharp knife to cut 8 even strips. Roll each strip up and place in the prepared muffin tin.
    4. Bake: Bake for 30-35 minutes, until the tops are a deep golden brown and the centers reach 212 degrees Fahrenheit. Remove from the oven and let cool for 3-4 minutes before very carefully removing from the pan. They will be quite hot, but if they sit in the pan they might stick.
    5. Cool and Enjoy: Let cool for 20 minutes before serving or storing in an airtight container.

    Tips for Making Kouign Amann

    Anyone who has tried kouign amann immediately falls in love with it. This is an awesome recipe to try for a special occasion, or just to have fun in the kitchen. If you still feel like you need some more help making this recipe, here are a few tips that helped me my first time!

    • Soft Dough: The dough is very soft. When folding the dough over the grated butter I used a metal bench scrape to help lift the dough off the countertop and still maintain the rectangular shape.
    • About the Butter: The butter can be frozen or chilled in the fridge before being grated. You can dip your hands in flour and press the butter down into the dough to prevent it from becoming lumpy.
    • Added Sugar: Don’t be worried if the sugar-dusted dough becomes sticky or syrupy. This sugar syrup will become the caramel layer on the bottom of the baked pastry, so feel free to scoop sugar off the counter and add it back on as you roll out the dough the final time.
    • Temp the Pastries: Use a thermometer to make sure the inside of the pastries are fully baked. The thermometer should read 212 degrees Fahrenheit when they are fully baked. The outside layers should be very deeply golden brown.

    A side view of kouign amman stacked on top of each other.

    Storing Leftovers

    I really like this dough because the sugar coating seems to keep it really fresh for three days. After that it does start to get dry, but most pastries do! You can also freeze the extras, which I love. Here is how to store leftovers or unbaked goods.

    • On the Counter: Store leftovers in an airtight container at room temperature for up to 3 days.
    • In the Freezer, Baked: Baked kouign-amann can be frozen for up to 3 months in an airtight container. Let it come to room temperature before heating in a 200 degree Fahrenheit oven for 5-10 minutes.
    • In the Freezer, Unbaked: Unbaked kouign-amann dough can be frozen after it has been rolled into shape. Place rolled dough on a parchment lined cookie sheet and freeze for at least 4 hours before transferring to a plastic freezer bag. When ready to bake, remove from the bag and thaw in the refrigerator overnight. Bake as directed.

    More Bread Recipes to Try

    Whether it’s a sweet bread or a yeasted dough (or both like a kouign amann!), baked goods are a staple at my house. I just can’t resist them and they are one of my favorite things to make. Here are a few simple recipes that I think you are going to love!

    Print

    Kouign-Amann

    Imagine a sticky bun and a croissant put together and you have a delicious Kouign Amann! It's a laminated sweet dough that you will absolutely fall in love with. Don't be intimidated by this recipe, I break it down step by step into simple to follow instructions that will turn out great every single time!
    Course Dessert, Snack
    Cuisine French
    Keyword dessert pastries, French pastries, kouign amann, kouign amann recipe
    Prep Time 1 hour
    Cook Time 30 minutes
    Chill Time 2 hours
    Total Time 3 hours 30 minutes
    Servings 8 Pastries
    Calories 389kcal
    Author Alyssa Rivers

    Ingredients

    • 2 ⅓ cup bread flour additional for dusting
    • 1 cup luke-warm water
    • 1 ¼ teaspoon instant yeast
    • 1 teaspoon salt
    • ½ cup plus 2 teaspoons granulated sugar divided
    • 1 cup plus 3 tablespoons unsalted butter divided

    Instructions

    Dough

    • Combine the water, 2 teaspoons of sugar, salt, and yeast in the bowl of a mixer. Let stand for 5 minutes, until frothy.
    • Add the flour and 2 tablespoons of softened butter and mix with a fork or a wooden spoon until a shaggy dough forms. Fit the mixer with the dough hook and knead on low speed for 4-5 minutes, until smooth. Alternatively you can knead by hand for about 8-10 minutes.
    • The dough should be soft and fairly sticky at this point. Transfer to a lightly oiled bowl, cover with plastic wrap and let rise in a warm place for 1-1 ½ hours or until doubled in size.

    First Turn

    • Once the dough has doubled in size, punch down and turn out onto a clean surface.
    • Use a rolling pin to roll the dough into a rectangle that is ¼ inch thick and about 16×9 inches. You can pull the corners with your fingers to try and make it as rectangular as possible.
    • Use a grater to grate ½ cup of cold butter over the dough.
    • Fold the dough over in thirds, as you would fold a letter. Again make sure to maintain a rectangular shape as best as possible.
    • Wrap in plastic wrap and chill for 30 minutes to an hour.

    Second Turn

    • Once the dough has chilled, place it on a clean surface with the long end facing you. Roll out to a rectangle that is ¼ inch thick and about 16×9 inches again, keeping the long side facing you.
    • Repeat steps 3-5 of the first turn.

    Baking

    • Prep a muffin pan by brushing 1 tablespoon of melted butter in 8 of the muffin wells, followed by a dusting of granulated sugar in the wells. Tap out the excess sugar and set aside. Preheat the oven to 375 degrees fahrenheit.
    • Once the dough has chilled, dust a clean surface with ¼ cup granulated sugar. Place the dough on the sugar and dust the top of it with another ¼ cup of granulated sugar. Roll it into a 12×8 inch rectangle.
    • Use a pizza cutter or a sharp knife to cut 8 even strips. Roll each strip up and place in the prepared muffin tin.
    • Bake for 30-35 minutes, until the tops are a deep golden brown and the centers reach 212 degrees fahrenheit. Remove from the oven and let cool for 3-4 minutes before very carefully removing from the pan. They will be quite hot, but if they sit in the pan they might stick.
    • Let cool for 20 minutes before serving or storing in an airtight container.

    Nutrition

    Calories: 389kcal | Carbohydrates: 40g | Protein: 5g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 476mg | Potassium: 61mg | Fiber: 1g | Sugar: 13g | Vitamin A: 710IU | Vitamin C: 0.01mg | Calcium: 14mg | Iron: 0.4mg
  • Brioche French Toast

    Brioche French Toast

    Move over regular French toast, there’s a new brunch boss in town and it’s made with brioche bread! With its buttery richness and pillowy texture, it’s like biting into a cloud of happiness. Trust me, once you’ve had brioche French toast, there’s no going back to the basic stuff. It’s breakfast, elevated!

    There’s nothing better than starting your day off with a hearty breakfast. This brioche French toast is a must-make, but you’ll have to pair it with some delicious oven-baked bacon, scrambled eggs, and homemade buttermilk syrup!

    2 slices of brioche French toast stacked on top of each other.

    Brioche French Toast Recipe

    French toast made with homemade brioche bread is a breakfast that’s worth waking up for! It’s like biting into a fluffy cloud of sweetness that just melts in your mouth. The texture is perfect – it’s soft on the inside, with a slightly crispy crust on the outside, making each bite a joy to eat.

    If you’re looking to impress your friends or family with your breakfast skills, then brioche French toast is the way to go! It’s a dish that’s sure to please even the pickiest eaters. Plus, it’s versatile – you can add your favorite toppings, whether it’s fresh berries, whipped cream, Nutella, or caramel sauce! With a breakfast that’s so delicious, you’ll be looking for excuses to make it all week long. So go ahead, grab a fork, and dig in to soft, fluffy goodness!

    Ingredients Needed

    Who says you need a complicated recipe for a delicious breakfast? With just a few simple ingredients like brioche bread, eggs, and cinnamon, you can make the ultimate French toast! And the best part? You can customize it with all of your favorite toppings, from fresh berries to buttermilk syrup and everything in between!

    • Brioche Bread, Thickly Sliced: Brioche bread is the star of the show when it comes to making French toast. Its buttery and fluffy texture gives a perfect base for the egg mixture. You can use store-bought brioche, but I recommend making your own for the best flavor! Find my full recipe here.
    • Large Eggs: Eggs are a must-have when making French toast. They are the binding agent that holds everything together. Be sure to use large eggs for the perfect custard texture.
    • Cinnamon: Cinnamon adds warmth and depth to the French toast. It’s a classic spice that goes perfectly with the sweetness of the bread. If you’re not a fan of cinnamon, you can also substitute it with nutmeg or cardamom.
    • Heavy Whipping Cream: Heavy whipping cream adds richness and creaminess to the custard mixture. If you don’t have heavy whipping cream on hand, you can also use whole milk or half-and-half.
    • Brown Sugar: Brown sugar gives a caramel-like sweetness to the French toast. It’s the perfect complement to the buttery brioche bread.
    • Vanilla Extract: Vanilla adds a subtle sweetness to the French toast. It’s a must-have ingredient that enhances the overall flavor of the dish. Try making your own blend using my recipe here!
    • Butter: Butter is the perfect fat to use when cooking French toast. It adds a rich, buttery flavor to the dish and helps prevent sticking.

    How to Make the Best Brioche French Toast

    Looking for a breakfast that’s easy to make and guaranteed to make your morning better? Brioche French toast is the answer! With just a few simple ingredients and a hot skillet, you can whip up a breakfast that’s sweet, buttery, and super delicious. So start your day off right and treat yourself to a slice (or two) of this delicious dish! Let’s get started.

    1. Slice Bread: Slice your brioche loaf into about 1 ½ inch slices, they should be fairly thick.
    2. Prepare Egg Mixture: In a large bowl, add your eggs, cinnamon, whipping cream, and sugar. Whisk to combine well.
    3. Coat: Take each piece of brioche and fully submerge it in your egg mixture, then place each soaked piece flat in a pan, pour any remaining liquid evenly over the bread and allow the bread to sit and soak the liquid up a bit.
    4. Heat Skillet: Heat up a large skillet on your stove over medium high heat and then melt some butter into the pan, about 2 tablespoons.
    5. Cook: Place a few slices of the soaked bread into the heated and buttered skillet and cook for 2-3 minutes on each side.
    6. Serve: Once the french toast is all cooked, serve fresh with your favorite toppings!
    Collage of egg mixture being prepared and bread being dipped in it.

    Ways to Perfect Your Brioche French Toast

    Follow these simple tips and your brioche French toast will be nothing short of perfection! Thick slices of bread, a flavorful custard mixture, and a perfectly golden brown exterior are just a few steps away!

    • Use Thick Slices: Cut your brioche bread into thick slices to ensure that it absorbs the custard mixture without falling apart.
    • Let Flavors Meld: Let your custard mixture rest for a few minutes before dipping the bread to allow the ingredients to meld together for a more flavorful French toast.
    • Cook Over Medium Heat: Use a non-stick skillet and heat it up on medium heat. Add butter to the skillet and let it melt before adding the soaked bread. One of the most common mistakes I see is that people cook their French toast on too hot of a pan, and the outsides end up burning.
    • Cook in Batches: Don’t overcrowd the skillet – cook your brioche French toast in batches for the best results.
    • Keep Warm: Keep the cooked French toast warm in a 200°F oven while you cook the rest of the batches.
    • Add Your Favorite Toppings: Don’t forget the toppings! Maple syrup, whipped cream, fresh berries, and powdered sugar are all delicious options to customize your brioche French toast with.

    Syrup being poured over French toast.

    Storing Leftovers / Making Ahead

    I suggest making this dish to eat fresh, but you can also store the leftovers in the fridge in an airtight container for about 5 days.

    Brioche French toast is also great for making ahead! You can prepare the french toast the night before, leaving the bread and eggs to soak in the fridge covered and cook it fresh in the morning. Not only does it make mornings less chaotic, but makes the French toast more flavorful!

    Two slices of brioche French toast, one has a bite taken out of it.

    More Breakfast Favorites

    Start your day off right with a few of my other favorite breakfast recipes. They’re all so hearty and delicious! They are super easy to make too, which makes them perfect for busy mornings. I know they’ll quickly become a staple at your house!

    Print

    Brioche French Toast

    Move over regular French toast, there's a new brunch boss in town and it's made with brioche bread! With its buttery richness and pillowy texture, it's like biting into a cloud of happiness. Trust me, once you've had brioche French toast, there's no going back to the basic stuff. It’s breakfast, elevated!
    Course Breakfast
    Cuisine American
    Keyword brioche french toast, brioche french toast recipe
    Prep Time 45 minutes
    Cook Time 15 minutes
    Total Time 1 hour
    Servings 6 people
    Calories 251kcal
    Author Alyssa Rivers

    Ingredients

    • 1 loaf brioche bread thickly sliced
    • 5 large eggs
    • 2 teaspoons cinnamon
    • ¼ cup heavy whipping cream
    • 1 tablespoon brown sugar
    • 1 teaspoon vanilla
    • Butter for cooking

    Instructions

    • Slice your brioche loaf into about 1 ½ inch slices, they should be fairly thick.
    • In a large bowl, add your eggs, cinnamon, whipping cream, and sugar. Whisk to combine well.
    • Take each piece of brioche and fully submerge it in your egg mixture, then place each soaked piece flat in a pan, pour any remaining liquid evenly over the bread and allow the bread to sit and soak the liquid up a bit.
    • Heat up a large skillet on our stove over medium high heat and melt some butter into the pan, about 2 tablespoons.
    • Place a few slices of the soaked bread into the heated and buttered skillet and cook for 2-3 minutes on each side.
    • Once the french toast is all cooked, serve fresh with your favorite toppings!

    Nutrition

    Calories: 251kcal | Carbohydrates: 30g | Protein: 11g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 148mg | Sodium: 320mg | Potassium: 146mg | Fiber: 3g | Sugar: 6g | Vitamin A: 347IU | Vitamin C: 0.2mg | Calcium: 105mg | Iron: 3mg
  • Protein Smoothie

    Protein Smoothie

    A protein smoothie is easy to digest and full of nutrients to keep your body happy until lunch. Not to mention it’s absolutely delicious! Try out this recipe and you’ll be hooked.

    I love protein powder, I always have some somewhere in the house. It’s a great way to make sure that my family and I are getting the vitamins and nutrients we need. You can do more than just mix them with milk or water. I like making snacks to keep in the fridge or freezer that are really filling and tasty. Try out these quick and easy Protein Balls, these delicious Protein Pancakes, and these Protein Bars.

    A close up on a protein smoothie with fresh blueberries on top.

    Protein Smoothies

    We’ve all been burned out on breakfast repeats before. No one wants the same old thing for breakfast again and again! As much as I love overnight oats and homemade granola, if I eat them over and over again, my body starts to want something else. Enter protein smoothies! They are the perfect solution for a quick and easy breakfast that is full of nutrients and the taste never gets old.

    After your body has been asleep for (hopefully) 8 hours, it wants to break it’s long fast in the best way possible. A smoothie is easy to digest, full of nutrients that the body needs to start the day, and also tasted delicious. If you are looking for a quick and flavorful breakfast than this protein smoothie is the way to go! It takes 10 minutes to whip up, and can be the perfect way to fill you up without dirtying a lot of dishes with other breakfast recipes.

    Protein Smoothie Ingredients

    A protein smoothie is a perfect breakfast or a filling snack. There is something so satisfying about a protein shake in the morning, and this smoothie takes a regular shake and upgrades it. It’s better for you, and it tastes better too. I like to use a whey protein powder, but if you have an allergy or aversion there are plenty of really great plant based protein powders to choose from. You can find the measurements below in the recipe card.

    • Almond Milk or Milk: Any milk will work for this smoothie. Sometimes I add coconut milk or cashew milk, all of them are delicious.
    • Protein Powder: Use your favorite brand! There are so many brands out there, I’m sure you’ll be able to find one that works for your family. I prefer to use chocolate flavor, but vanilla goes with everything.
    • Banana: Frozen bananas are really the key to a perfect smoothie! They blend up so smooth and make the perfect texture smoothie.
    • Blueberries: Buy a big bag of frozen blueberries to keep on hand for your next smoothie. They are full of vitamins and taste amazing.
    • Spinach: Spinach is a great source of Vitamin A, Vitamin K, and Iron. It also has a really mild flavor so you won’t even taste it, and you get all the benefits of eating spinach.
    • Almond or Peanut Butter: Nut butters are not only delicious, but they have lots of proteins and fats that will make this smoothie filling and tasty. Cashew butter is another great choice. If you don’t want to add a nut butter, greek yogurt is also another high protein choice.
    • Ice: I find that if I add frozen fruit, I don’t usually need ice.
    Process photos showing all of the ingredients put into the blender.

    Protein Smoothie Recipe

    The only thing you need to know about mixing up this high protein smoothie is add the liquid first. Whether you choose non-dairy milk or to use a fruit juice like orange juice instead, add your liquid first. This will keep the protein powder from sticking to the side and clumping together. You can add granola on top to make it more like an acai bowl. It tastes absolutely amazing!

    1. Add Milk: Add the almond milk to a high-powered blender.
    2. Add Other Ingredients: Add the protein powder, banana, blueberries, spinach, and then almond butter.
    3. Blend: Blend on high until smooth and creamy. Add more almond milk if needed to help blend the ingredients. Add more almond milk and ice to reach desired consistency. I prefer my smoothie thicker so I add ice!
    A blueberry protein smoothie.

    Tips for Making Protein Smoothies

    Protein smoothies come in all flavors and varieties. You can literally make this smoothie however you want! Here are some of my favorite variations and ways to make this protein smoothie even better for you.

    • Frozen Fruit: Frozen Banana is a MUST! It creates the best creamy texture in smoothies. I freeze a bunch of overripe bananas in the freezer so they are ready to use.
    • Alternative Ingredients: Switch up the berries. Use strawberries, raspberries, mangoes, or mixed berries. You can add more protein by adding things like oats, flaxseeds, chia seeds, or hemp hearts.
    • Sweeteners: Make it sweeter by adding honey or agave if you prefer. Maple syrup is also a great choice and so delicious.

    A close up on a blueberry protein smoothie with a metal straw.

    Storing Leftovers

    Everyone knows that a protein smoothie is best eaten fresh! Even after a few hours in the fridge, they start to separate and melt and never taste quite the same. This recipe makes enough for one serving, and I recommend eating it all right away.

    More Delicious Smoothie Recipes

    Especially when fresh fruits are in season, you need to have some smoothie recipes on hand! Go to your local farmers market, buy extra fruit and freeze half of it. Then the rest of the year you have ripe flavorful fruit to throw in your smoothies. Here are some of my favorite recipes!

    Print

    Protein Smoothie

    A protein smoothie is easy to digest and full of nutrients to keep your body happy until lunch. Not to mention it's absolutely delicious! Try out this recipe and you'll be hooked.
    Course Breakfast
    Cuisine American
    Keyword 5 minute, Healthy, protein smoothie
    Prep Time 5 minutes
    Total Time 5 minutes
    Servings 1
    Calories 271kcal
    Author Alyssa Rivers

    Ingredients

    • 3/4 cup unsweetened almond milk, or milk
    • 1 scoop protein powder, chocolate or vanilla
    • 1/2 frozen banana
    • 1/2 cup frozen blueberries
    • 1 cup fresh spinach leaves
    • 1 tablespoon almond butter, or peanut butter
    • ice, as needed

    Instructions

    • Add the almond milk to a high-powered blender.
    • Add the protein powder, banana, blueberries, spinach, and almond butter.
    • Blend on high until smooth and creamy. Add more almond milk if needed to help blend the ingredients. Add more almond milk and ice to reach desired consistency. I prefer my smoothie thicker so I add ice!

    Nutrition

    Serving: 1smoothie | Calories: 271kcal | Carbohydrates: 23g | Protein: 23g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 35mg | Sodium: 393mg | Potassium: 575mg | Fiber: 9g | Sugar: 9g | Vitamin A: 2854IU | Vitamin C: 16mg | Calcium: 518mg | Iron: 2mg