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Category: Breakfast

  • Steak and Eggs

    Steak and Eggs

    Steak and eggs is a hearty and delicious breakfast packed with protein and flavor! Tender and juicy pan-seared steak is seasoned to perfection and served alongside eggs sunny side up.

    There is a steak for every occasion, even breakfast, lunch, and dinner. There are so many fantastic steak recipes on the site. Be sure also to try this steak and potatoes, these incredible steak bites, or this perfect flank steak!

    Top view of steak and eggs on a gray plate with a side of roasted potatoes. Garnished with chopped parsley.

    What Are Steak and Eggs?

    Steak with eggs may not sound right, but I’m telling you, the combination is INCREDIBLE! You can always count on a good steak recipe from me. You can thank my steak-loving son for that. We have some form of steak just about every single week! I love cooking steak and eggs because it is so easy to make, and it is such a satisfying meal before our day starts!

    Serving steak and eggs with roasted potatoes is our favorite way, but you can serve it with any side dish you would like. Sometimes I have several options for my family to choose from. These hashbrowns are delicious, parmesan potatoes are my favorite, or simply serve it with toast made from my homemade bread.

    Ingredients Needed For Steak and Eggs

    Get ready to have a new favorite breakfast! Although, you can enjoy this meal any time of day. It’s simple to make, and it requires minimal ingredients. It doesn’t get much better than that! You’re going to love everything about this recipe. See the recipe card at the bottom of the post for exact measurements.

    • Olive Oil and Butter: The steak is cooked in oil and butter to give it flavor and a perfect outside edge. The combination is delicious!
    • New York Strip Steak: I like my steak lean, but you can use any steak you would like.
    • Eggs: Large eggs are best. Cook them to your preference.
    • Steak Seasoning: My steak seasoning is the BEST! It will give your steak so much flavor.
    • Roasted Potatoes: These are my easy air fryer roasted potatoes, but you can serve your steak and eggs with any side dish you would like.

    Steak and Eggs Recipe

    This recipe is so easy and cooks up quickly! Especially for those busy mornings. My boys always request steak and egg on their birthdays! The aroma of steak first thing in the morning gets them out of bed in no time!

    1. Season the Steak: Season the steak generously on both sides.
    2. Heat the Olive Oil and Butter: Heat a large cast iron skillet to high heat. Add the olive oil and butter and let it heat up for a minute before adding the steak.
    3. Add the Steak: Place the seasoned steak in the skillet.
    4. Cook the Steak: Cook the steak on each side for 4 minutes. Reduce heat to medium-high heat. Cook the steaks to the desired doneness. Mine took about 8 minutes flipping 3 times to get a medium. Once the steak is done, move it aside in the skillet to make room for the eggs.
    5. Cook the Eggs: Keeping the heat at medium heat, crack the eggs slowly into the skillet. Cover the skillet with a lid and cook until the whites are completely set, but the yolks are still runny. This will take about 2 to 2 ½ minutes. Watch it closely, and don’t remove the lid until after 2 minutes. Remember, no flipping if you want your eggs sunny side up. Season the eggs with salt and pepper.
    6. Enjoy: Slice up your steak and serve with your eggs and your choice of side.
    First photo of seasoned steak. Second photo of steak frying. Third photo of an egg being cracked into the pan. Fourth photo of a lid placed on top of the skillet to cook the eggs.

    Cooking Temperatures for Steak

    It’s important that you know how to cook a steak so that you get it cooked just how you and your guests like. Here is a temperature guide that you can follow. 

    • Rare: Temperature: 115°F; Remove when it reaches 110°F
    • Medium-Rare: Temperature: 125°F; Remove when it reaches 120°F
    • Medium: Temperature: 135°F; Remove when it reaches 130°F
    • Medium-Well: Temperature: 140°F; Remove when it reaches 135°F
    • Well Done: Temperature: 150°F; Remove when it reaches 145°F

    Top view of steak and eggs in a black skillet and garnished with fresh parsley.

    What Is the Best Pan For Cooking Steak?

    A cast-iron pan is highly recommended for cooking steak. It cooks the steak evenly and gives it a nice golden sear. I used a cast iron pan for the steak and eggs, and it turns out amazing! Use a well-oiled and seasoned pan. Use a pan big enough to fit both the steak and the eggs.

    Storing Leftover Steak and Eggs

    Sunny-side-up eggs don’t store very well. It is hard to reheat them without changing the texture of the egg. In the microwave, the egg white gets rubbery and the yolk gets firm. So in my opinion, rewarm the steak and make the eggs fresh! But if you do have leftovers, here is how to store them.

    • In the Refrigerator: You can store your leftover steak and eggs in the refrigerator in an airtight container for up to two days.
    • To Reheat: Reheat the steak and eggs in the microwave until warmed through.

    Close view of steak and eggs in a black skillet and garnished with fresh parsley.

    More Delicious Steak Recipes to Try

    If you loved this steak recipe then I have a few more that you definitely need to try! Like I said before, we cook a lot of steak at my house so we have LOTS of great recipes that anyone can cook at home! Don’t overpay for steak at a restaurant any more when you can cook steak as well as any chef!

    Print

    Steak and Eggs

    Steak and eggs is a hearty and delicious breakfast packed with protein and flavor! Tender and juicy pan-seared steak is seasoned to perfection and served alongside eggs sunny side up.
    Course Breakfast
    Keyword steak and eggs
    Prep Time 5 minutes
    Cook Time 10 minutes
    Total Time 15 minutes
    Servings 2
    Calories 461kcal
    Author Alyssa Rivers

    Ingredients

    Instructions

    • Season the steak generously on both sides.
    • Heat a large cast iron skillet to high heat. Add the olive oil and butter and let it heat up for a minute before adding the steak.
    • Place the seasoned steak in the skillet.
    • Cook on each side for 4 minutes or until the outside is browned. Reduce heat to medium-high heat. Cook the steaks to the desired doneness. Mine took about 8 minutes flipping 3 times to get a medium. Once the steak is done, move it aside on the skillet to make room for the eggs.
    • Keeping the heat at medium heat, crack the eggs slowly into the skillet. Cover with a tight lid and cook until the whites are completely set, but the yolks are still runny. This will take about 2 to 2 ½ minutes. Watch it closely, and don’t remove the lid until after 2 minutes. Remember, no flipping if you want your eggs sunny side up. Season the eggs with salt and pepper.
    • Slice up your steak and serve with your eggs and your choice of side.

    Nutrition

    Calories: 461kcal | Carbohydrates: 2g | Protein: 33g | Fat: 36g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 0.3g | Cholesterol: 363mg | Sodium: 211mg | Potassium: 423mg | Fiber: 0.2g | Sugar: 0.3g | Vitamin A: 650IU | Vitamin C: 0.2mg | Calcium: 72mg | Iron: 4mg
  • Sunny Side Up Eggs

    Sunny Side Up Eggs

    A Sunny Side Up Egg is a perfect way to add protein to a meal, and is a must-have skill in the kitchen! The key is timing and temperature, and following my simple tips you’ll whip up the most flavorful and perfectly runny pan-fried egg.

    I really love eggs. They taste great in so many different things! Whenever I’m craving an egg dish, egg salad is always my go-to recipe. I also can’t resist a deviled egg, and of course, scrambled eggs for breakfast!

    A plate of sunny side up eggs with a fork cutting through it with strawberries and potatoes next to it.

    Eggs Sunny Side Up

    A sunny side up egg is the perfect addition to your breakfast or dinner. It is an egg cooked in a frying pan until it has a perfectly runny yolk and is similar to an over-easy egg. The egg white is still soft and creamy, and not at all crispy or rubbery. It is the perfect egg if you ask me! Sprinkle some salt and pepper on the top and it’s so flavorful. The trick to making a sunny-side-up egg is heating up the oil in the pan before adding the egg, and not keeping the pan too hot. It’s so simple, but an overlooked skill in the kitchen.

    If you are wondering what to eat a sunny side-up egg with besides toast, there is a world of possibilities. Have you ever tried chilaquiles? It is a warm salsa dish that you will fall in love with! A sunny side-up egg is perfect with a side of parmesan garlic roasted potatoes, or paired with a homemade breakfast sausage. It doesn’t just have to go with breakfast either, it’s great with a juicy air fryer steak for dinner or on a sandwich or burger.

    What You Will Need

    It’s pretty simple, just grab your favorite pan, some oil, and an egg! This recipe is easily changed to make as many eggs as you need, just make sure to not put too many eggs in the pan at a time. They will run together, and it will also make the eggs cook unevenly. So stick to 3 eggs at most in the pan at a time. You can find exact measurements below in the recipe card.

    • Olive oil or Butter: Adding fat to the pan before you put the eggs in will help the eggs not stick, and add flavor.
    • Eggs: I always use large grade A eggs in my recipes.
    • Kosher Salt and Ground Black Pepper: Use quality salt and freshly ground black pepper for the best tasting egg.
    Process photos showing oil heating up in a pan, then eggs added, them cooked and being covered.

    How to Cook Sunny Side Up Eggs

    As I said earlier, you may think there is nothing to it, but it takes a few simple steps that you have to pay attention to. First, you have to make sure the pan isn’t too hot. If your egg sizzles when it hits the pan, the pan is too hot! You have to have a little patience, but it will pay off. You will have the perfect sunny side up egg! The other thing to remember is you don’t flip the egg. Covering the egg will keep enough heat around the egg to cook the top.

    1. Heat: Heat the oil in a medium non-stick pan over low heat for about 3 minutes.
    2. Add Eggs: Crack the first egg and slowly add it to the skillet. You should NOT hear a sizzle when it hits the pan. That means your skillet is too hot, so be sure to turn it down. Repeat with the other egg, adding it to the other side of the skillet.
    3. Cover and Cook: Cover with a tight lid and cook until the whites are completely set, but the yolks are still runny. This will take about 2 to 2 ½ minutes. Watch it closely, and don’t remove the lid until after 2 minutes. Remember, do not flip the egg to the second side!
    4. Season and Enjoy: Carefully slide the eggs out of the skillet with a spatula and onto a plate. Season with salt and pepper and serve with a side of toast.
    A close up of sunny side up eggs cooked in a frying pan.

    Tips for Cooking A Sunny Side Up Egg

    Here are a few tips I’ve picked up from friends and family when we talk about eggs. Everyone has a different way of cooking them to get them the way they like them. There is more than one way to cook a sunny side up egg!

    • Using Butter: Some people swear by butter! It does add great flavor and helps the egg to release from the pan. You don’t want the butter to brown in the pan, that will be a sign the pan is too hot.
    • Cooking the Egg White: Some people don’t like the film of the egg white to be too raw. If you add a little bit of water before you cover the pan, it will help to steam the top of the egg and make it less “slimy”.
    • Basting the Egg: You can add a lot of flavor and help the egg cook by basting it while it’s cooking. You can add a little extra oil, lard, or butter in the pan, and as it is cooking, spoon the fat on top of the egg. It gives a firm surface on the top of the egg yolk, but the inside stays runny.

    A plate of food with eggs, potatoes, and strawberries with a fork.

    Storing Leftovers

    Sunny side up eggs don’t store very well. It is hard to reheat them without changing the texture of the egg. In the microwave, the egg white gets rubbery and the yolk gets firm. So in my opinion, just make them fresh! But if you do have leftovers, here is how to store them.

    • In the Refrigerator: You can store your leftover sunny side up eggs in the refrigerator in an airtight container for up to two days.

    Make It A Meal!

    Eggs are great for breakfast, lunch, or dinner if you ask me! They can be made in so many different ways and go great with so many flavors. Not to mention they are cheap and fast to cook. They add extra protein to a meal and all of my kids love them. Here is what I would serve with my sunny side up eggs!

    Print

    How to Make Sunny Side Up Eggs

    A Sunny Side Up Egg is a perfect way to add protein to a meal, and is a must-have skill in the kitchen! The key is timing and temperature, and following my simple tips you'll whip up the most flavorful and perfectly runny pan-fried egg.
    Course Breakfast
    Cuisine American
    Keyword sunny side up egg
    Cook Time 5 minutes
    Total Time 5 minutes
    Servings 1
    Calories 197kcal
    Author Alyssa Rivers

    Ingredients

    • 2 teaspoons olive oil, or butter
    • 2 large eggs
    • Kosher salt and freshly ground black pepper, to taste

    Instructions

    • Heat the oil in a medium nonstick skillet over low heat for about 3 minutes.
    • Crack the first egg and slowly add it to the skillet. You should NOT hear a sizzle when it hits the pan. That means your skillet is too hot, so be sure to turn it down. Repeat with the other egg, adding it to the other side of the skillet.
    • Cover with a tight lid and cook until the whites are completely set but the yolks are still runny. This will take about 2 to 2 ½ minutes. Watch it closely, and don't remove the lid until after 2 minutes. Remember, do not flip the egg!
    • Carefully slide the eggs out of the skillet and onto a plate. Season with salt and pepper and serve with a side of toast.

    Nutrition

    Calories: 197kcal | Carbohydrates: 1g | Protein: 11g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 327mg | Sodium: 125mg | Potassium: 122mg | Sugar: 0.3g | Vitamin A: 475IU | Calcium: 49mg | Iron: 2mg
  • Soft Boiled Eggs

    Soft Boiled Eggs

    Why do you need a recipe for boiled eggs? Soft Boiled Eggs are cooked for a specific amount of time to keep them soft and we’ve perfected the recipe for you! You will have a delicious and soft, gooey, flavorful yolk every time!

    I really love eggs. They taste great in so many different things! Whenever I need to use up some eggs, egg salad is always my go-to recipe. I also can’t resist a deviled egg, and of course scrambled eggs for breakfast!

    Soft boiled eggs on a dark plate cut in half so you can see the yolks.

    Soft Boiled Egg

    Soft boiled eggs are the coolest thing since sliced bread! Well, maybe not, but they are super delicious and in my opinion, not made enough! It isn’t any harder to make than a hard boiled egg and the only difference is you don’t boil them as long. They have a soft runny yolk that is so flavorful, and not dry at all. The egg white is far from rubbery, it’s soft and almost melts in your mouth.

    If you are wondering what to eat a soft boiled egg with, don’t overthink it! What do you enjoy eggs with now? It is great with a vegetable stir fry, or paired with some roasted potatoes. A soft boiled egg is most commonly served in ramen, so you have to make these soft boiled eggs in this super easy homemade ramen recipe!

    Ingredients

    Alright, you really just need water and eggs. You can make as many eggs as you want, but you don’t want to crowd the pot because the water temperature will drop too much and your eggs will not cook the way you want them to. You can add salt or vinegar to the water if you want. Some people feel that adding salt or vinegar to the water keeps the eggs from cracking.

    • 4-6 Large Eggs: I always use large grade A eggs in my recipes. I like to let my eggs sit out for about an hour before boiling them to get them to room temperature. If they are too cold when you drop them in boiling water, they might crack.
    • Water for Boiling: Water from your tap will work great, and you can add vinegar or salt if you want. You want to fill the pot so that there is one inch of water covering the eggs.
    Process photos showing water in a pot, then eggs added to the water, a bowl full of ice water, and the eggs added to the ice water.

    How to Make Soft Boiled Eggs

    Perfect soft boiled eggs are just as easy as hard boiled! Make sure you have a slotted spoon handy to lower the eggs. You don’t want to drop them in the pot because they might crack when they hit the bottom. You will also want to have a bowl of ice water handy to cool the eggs off quickly so they don’t keep cooking once you take them out of the water.

    1. Boil Water: In a large saucepan of water bring to a boil over medium high heat.
    2. Add Eggs: Once the water is boiling use a slotted spoon to gently lower the eggs. This will help to prevent them from cracking.
    3. Cook: Boil the eggs for 7 minutes. Transfer the eggs to a bowl of ice and cold water. Let the eggs chill in the water until they are no longer hot.
    4. Peel: Crack the eggs all over and start peeling from the wider end which will contain the air pockets.
    A photo showing the different yolks of different cook times at 6 minutes, 7 minutes, and 8 minutes.

    How Long to Soft Boil an Egg

    A hard boiled egg is usually cooked for 10-12 minutes, which makes the inside of the yolk very firm and dry. Here is what happens when you cook an egg for different amounts of time. Each of these are considered a soft boiled egg, and they will be slightly different based on the cook time.

    • 6 Minutes: If you like your eggs over easy, that is what these centers are like. They ooze out when you cut into them, and the egg white is nice and soft. This is great for ramen!
    • 7 Minutes: This is just a little more firm, and the egg white has a little more stiffness. It is really yummy on a salad or with roasted asparagus!
    • 8 Minutes: Now you are getting to the edge of a hard boiled egg. If you cook it for a few more minutes, the yolk would be firm. So this is as long as you would want to cook a soft boiled egg.

    A close up of soft boiled eggs cut open to see the yolks.

    Storing Leftovers

    You can save a soft boiled egg in the fridge for a few days. They do taste really yummy as leftovers, but they are harder to reheat to get that same runny inside. Here is how you can store your soft boiled eggs.

    • In the Refrigerator: Store your unpeeled soft boiled egg in the fridge for up to two days. You can store a peeled soft boiled egg in an airtight container in the fridge for two days, they are just harder to reheat the right way.
    • Reheat: Put your unpeeled soft boiled eggs in simmering water for about a minute. They will reheat without overcooking.

    A bowl of chicken ramen with eggs and a white spoon.

    Other Egg Dishes to Try

    For breakfast, with lunch or dinner, eggs are the perfect match! They can be made in so many different ways, and can add so much flavor to a dish. You can scramble them, make a batter for French toast, or fry them. I want to share a few of my favorite egg recipes that you have to try!

    Print

    Soft-Boiled Eggs

    Why do you need a recipe for boiled eggs? Soft Boiled Eggs are cooked for a specific amount of time to keep them soft and we've perfected the recipe for you! You will have a delicious and soft, gooey, flavorful yolk every time!
    Course Breakfast
    Cuisine American
    Keyword boiled eggs, soft boiled eggs
    Prep Time 5 minutes
    Cook Time 8 minutes
    Total Time 13 minutes
    Servings 4
    Calories 63kcal

    Ingredients

    • 4-6 large eggs
    • water for boiling

    Instructions

    • In a large saucepan of water bring to a boil over medium high heat.
    • Once the water is boiling use a slotted spoon to gently lower the eggs. This will help to prevent them from cracking.
    • Boil the eggs for 7 minutes. Transfer the eggs to a bowl of ice and cold water. Let the eggs chill in the water until they are no longer hot.
    • Crack the eggs all over and start peeling from the wider end which will contain the air pockets.

    Nutrition

    Calories: 63kcal | Carbohydrates: 0.3g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 62mg | Potassium: 61mg | Sugar: 0.2g | Vitamin A: 238IU | Calcium: 25mg | Iron: 1mg
  • Breakfast Charcuterie Board

    Breakfast Charcuterie Board

    Wake up your family or guests to the world’s CUTEST breakfast charcuterie board! Filled with everyone’s favorite breakfast indulgences of waffles, pancakes, bagels, fruit, and all the decadent toppings your heart desires.

    Berries, bananas, syrups, and all your favorite breakfast toppings in one place! It will be hard not to have a little bit of everything, but that’s the best part of a charcuterie board. If you want to serve this board with some savory breakfast recipes I have you covered! Try my breakfast casserole, these amazing scrambled eggs, and of course don’t forget the bacon!

    Overhead view of the breakfast charcuterie board with fruit scattered next to the board.

    The Cutest Breakfast Charcuterie

    Morning time is made SWEETER with the adorable arrangement of this breakfast charcuterie board. Beautifully bursting with colors and textures, it’s almost too pretty to eat, but I promise your guests will find it irresistible.

    It’s easy to buy store-bought ingredients, but this breakfast charcuterie board is best with fresh hot pancakes and waffles right off the griddle! It makes waking up extra special when your family tastes the homemade goodness! Make a batch of my Grandma’s pancakes, these Belgian waffles, and serve them with the most amazing homemade syrup EVER!

    First Comes the Pancakes, Waffles, and Bagels

    The ideas that I came up with for this breakfast charcuterie board are not where it ends! Anything you love to eat for breakfast can go on your board, but I chose to do traditional pancakes and waffles. Just remember that when you serve mini-sized items, the crowd goes wild because it’s so irresistible! Use 1 tablespoon of pancake batter to make mini pancakes.

    Toppings For a Breakfast Charcuterie Board

    The toppings are the best part of this breakfast charcuterie board! There are so many ideas for toppings and I switch them up every time. Kids and adults love to choose their own toppings for their pancakes and waffles. All the sweet toppings in one place…your guests will want to try them ALL! It’s so fun to see what everyone chooses and they’ll keep coming back for more.

    • White Chocolate Chips
    • Semi-Sweet Chocolate Chips
    • Cookie or Biscoff Butter
    • Nutella
    • Whipped Cream
    • Maple Syrup

    More Ideas for Toppings

    The great thing about pancakes and waffles is that you can serve them with lots of toppings. The toppings just make them taste even better! Here are a few more ideas that will go perfectly on this breakfast charcuterie board.

    • Nuts: Walnuts or pecans are a delicious sweet and salty treat on pancakes and add great texture.
    • Cream Cheese: Strawberry cream cheese for the bagels would be yummy on your breakfast board.
    • Syrups: Try adding caramel syrup or coconut syrup to your breakfast board because it adds variety.
    • Jams: Spread a fruity jam like peach or raspberry on top of your pancakes.
    • Peanut Butter: Add some peanut butter to spread on pancakes or melt and drizzle on waffles…MMMM!

    Add Fresh Fruit For Breakfast

    I especially like to add fresh fruit to a breakfast charcuterie board because it’s healthy and nutritious. It’s nice to have some juicy, fresh fruit first thing in the morning. I love adding nutritious fruit because breakfast is the most important meal of the day! The strawberries are always the first to go, so make sure you have extra!

    • Bananas
    • Blackberries
    • Blueberries
    • Strawberries
    • Raspberries
    Close up view of pancakes, waffles, and bagels on the breakfast charcuterie board. Colorful fruit and Nutella are scattered around the pancakes.

    Steps to Putting Together Your Charcuterie Board

    Soon, you will be making charcuterie boards for every occasion! The easiest way to put together a breakfast charcuterie board is to follow these few easy steps! They are so much fun and the possibilities are endless. Check out my additional ideas throughout this post and get started! It’s so pretty and the very best way to start your morning off right!

    1. Arrange Pancakes, Waffles, and Bagels: On a large wooden board, add the pancakes, waffles, and bagels.
    2. Add Bowls of Toppings: Add small bowls of cookie butter, Nutella, whipped cream, and maple syrup.
    3. Add Chocolate Chips and Butter: Then, scatter the piles of chocolate chips and pads of butter.
    4. Fill In Spaces With Fruit: Fill in the empty spaces with the fruit because the added color is beautiful on the board.
    Close up of whipped cream, Nutella, and fruit.

    Make it Your Own!

    Like I said before, the best part about a breakfast charcuterie is that you make it your own! Here are some more ideas that you could use to make it fun and creative. I love to give it a theme or make it for the holidays because it’s always great for parties. I also like to serve it when I have company in town.

    • Use Shapes: I love using cookie cutters to make different shapes out of the pancakes. Cut out fruit shapes if you use oranges or pineapples on your board. I like to display the fruit in fun shapes to make it visually beautiful and fun!
    • Make it Seasonal: Serve this breakfast board all year long! Create a winter or summer breakfast board and serve seasonal ingredients. It’s also fun to decorate your board to go along with the season. I like to sprinkle the board with powdered sugar for a Christmas breakfast charcuterie. Kids LOVE it!
    • Give it a Theme: A breakfast charcuterie for any holiday or get-together is fun! Serve Mexican breakfast items for Cinco De Mayo. Or do a red, white, and blue theme for the Fourth of July.
    • More Than Just a Breakfast: Breakfast food is a favorite all day long! This breakfast charcuterie board would be perfect for brunch. It’s also delicious to serve as a dessert or even at dinnertime. I made it for a girl’s night and it was everyone’s FAVORITE!
    • Make It Savory: Add meats, cheeses, or eggs to your breakfast board. It’s great to add protein because it gives your guests options!

    Close up view of Nutella being spread on a waffle with the board of ingredients in the background.

    More Breakfast Charcuterie Board Ideas

    The possibilities and ideas are endless for your breakfast charcuterie.  You could serve French pastries, an assortment of breads, mini omelets, or yogurt items.  I even love the idea of a breakfast toast charcuterie board. Here are some more great ideas to get the ball rolling.

    Print

    Breakfast Charcuterie Board

    Wake up your family or guests to the world's CUTEST breakfast charcuterie board! Filled with everyone's favorite breakfast indulgences of waffles, pancakes, bagels, fruit, and all the decadent toppings your heart desires.
    Course Breakfast
    Cuisine American
    Keyword breakfast charcuterie, charcuterie board
    Prep Time 20 minutes
    Total Time 20 minutes
    Servings 15
    Calories 115kcal
    Author Alyssa Rivers

    Ingredients

    Toppings:

    • White Chocolate Chips
    • Semi Sweet Chocolate Chips
    • Cookie Butter
    • Nutella
    • Whipped Cream
    • Maple Syrup

    Fruit:

    • Bananas
    • Blackberries
    • Blueberries
    • Strawberries
    • Raspberries

    Instructions

    • On a large wooden board, add the pancakes, waffles, and bagels.
    • Add small bowls of cookie butter, Nutella, whipped cream, and maple syrup.
    • Next, scatter the piles of chocolate chips and pads of butter.
    • Fill in the empty spaces with the fruit.

    Nutrition

    Calories: 115kcal | Carbohydrates: 16g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 2mg | Sodium: 17mg | Potassium: 150mg | Fiber: 2g | Sugar: 12g | Vitamin A: 43IU | Vitamin C: 12mg | Calcium: 28mg | Iron: 1mg
  • Monkey Bread

    Monkey Bread

    Soft and tender biscuits are covered in a gooey glaze with a sweet caramelized topping in this quick and easy monkey bread recipe! This decadent treat makes mornings or special events a little sweeter.

    If you love dessert-style breads try this Banana Bread Crumb Cake, Coconut Bread Pudding, or even this Pumpkin Sweet Potato Bread.

    Hero image of monkey bread on a white plate.

    Monkey Bread Recipe

    There are many occasions to enjoy monkey bread, but my favorite is simply because it’s delicious and I’m craving some. It’s also a great breakfast for the holidays! It’s a tradition in my family to always have it on Christmas morning. This gooey, caramelized pull-apart bread is extremely easy to prepare and delivers soft, cinnamon sugar goodness with each bite. Prepare this for your next brunch or gathering and your guests will be delighted.

    It’s hard to resist with how soft and ooey-gooey it is. You may want to make a double batch! Monkey bread always flies off the table whenever I make it. You’re going to want to make sure you snag a piece or two for yourself before it’s gone! If you love this traditional monkey bread, you’ve got to try my cinnamon roll monkey bread next!

    Ingredients Needed

    It only takes 5 simple ingredients to make this delicious monkey bread! As long as you’ve got a can of refrigerated biscuits, you likely have the rest of the ingredients in your pantry, ready to go! Check out the recipe card below for exact measurements.

    • Sugars: I use a mix of both white and brown sugar here. Granulated sugar to sweeten the bread overall, and brown sugar for that smoky, caramelized goodness!
    • Cinnamon: You can’t go wrong with cinnamon sugar! A hint of warm spice is the perfect addition to monkey bread.
    • Refrigerated Biscuits: Just the normal kind, not the flaky layers!
    • Butter: Makes the bread moist and soft and adds rich flavor as well!

    How to Make Monkey Bread

    Making monkey bread is easy and quick with only a few simple steps! It’s the perfect thing to whip up for a holiday breakfast. My family always enjoys it on Christmas morning!

    1. Preheat Oven, Prep Pan: Preheat the oven to 350℉ and then grease a bundt pan with butter or oil, making sure to coat the center and all crevices.
    2. Coat Biscuits in Cinnamon Sugar: Place the sugar and cinnamon In a large zip-top plastic bag and shake to combine. Cut each biscuit into quarters and place in the sugar mixture. Toss to evenly coat each piece, then place in the prepared pan.
    3. Butter Mixture: In a small pot over medium heat, melt the butter and brown sugar. Then bring to a gentle boil and let cook for 1 minute after. Pour the mixture over the biscuit in the pan.
    4. Bake: Bake for 35 to 40 minutes or until golden brown. Then let cool for 5 minutes before turning upside down onto a heat-proof plate.

    How to Keep the Bread from Sticking

    Bundt pans are the best pans to use when preparing monkey bread, however, choose one with a very simple style and few crevices. This will allow the biscuits to expand easily and keep the simple shape. Next, generously coat the pan in oil or butter. I prefer to use a coconut oil and sprinkle some of the remaining cinnamon sugar on the pan just before adding the coated biscuits. The sugar will still be warm 5 minutes after removing the pan from the oven, which will help it to easily slide out of the pan and sit beautifully on your dish.

    Chopped biscuits coated in cinnamon sugar and then topped with a caramel glaze and added to a bundt pan.

    Tasty Variations

    Don’t get me wrong, I love classic monkey bread, but here are a few ways you can jazz up this tasty dessert! Customizing this bread to your liking is part of the fun!

    • Add Nuts: Chopped walnuts or pecans are such a great addition to monkey bread! They taste absolutely divine in the caramelized topping.
    • Add Fruit: Chopped apples are great for tossing with the biscuits. They taste so good with the spiced caramel flavor of monkey bread!
    • Add Frosting: Add a little extra indulgence to your monkey bread with cream cheese frosting, marshmallow cream, or caramel sauce!

    A Reader’s Review

    I made it! Super easy to make and DELICIOUS.

    Tishanna Kellman

    Top-down view of monkey bread on a white plate.

    Storing Leftover Monkey Bread

    If you have leftover monkey bread, lucky you! This tasty treat is always devoured in an instant at my house.

    • At Room Temperature: Store wrapped in plastic wrap for 1-2 days.
    • In the Refrigerator: Store in an airtight container or wrapped in plastic wrap for about 5 days.
    • In the Freezer: Store in a freezer bag for 1-2 months. Thaw overnight in the fridge before reheating.

    A piece of monkey bread being pulled apart.

    More Pull-Apart Bread Recipes to Try:

    Pull-apart bread is so easy to make and always a family favorite! Have an extra can of biscuits handy? Here are a few more recipes to add to your lineup! These are just a few of my favorite recipes that make an appearance at the dinner table pretty frequently. I know you’ll love them too!

    Print

    Monkey Bread

    Soft and tender biscuits are covered in a gooey glaze with a sweet caramelized topping in this quick and easy monkey bread recipe! This decadent treat makes mornings or special events a little sweeter.
    Course Dessert
    Cuisine American
    Keyword monkey bread recipe
    Prep Time 15 minutes
    Cook Time 45 minutes
    Resting Time 5 minutes
    Total Time 1 hour 5 minutes
    Servings 10 Servings
    Calories 184kcal
    Author Alyssa Rivers

    Ingredients

    • 1/2 cup Sugar
    • 3 teaspoons Cinnamon
    • 2 12-ounce cans Refrigerated Biscuits
    • 1 cup Butter
    • 3/4 cup Brown Sugar

    Instructions

    • Preheat the oven to 350℉ and grease a bundt pan with butter or oil making sure to coat the center and all crevices.
    • Place the sugar and cinnamon In a large zip-top plastic bag and shake to combine. Cut each biscuit into quarters and place in the sugar mixture. Toss to evenly coat each piece, place in the prepared pan.
    • In a small pot over medium heat, melt the butter and brown sugar. Bring to a gentle boil and let cook for 1 minute after. Pour the mixture over the biscuit in the pan.
    • Bake for 35 to 40 minutes or until golden brown. Let cool 5 minutes before turning upside down onto a heat-proof plate.

    Notes

    Originally posted September 23, 2019

    Updated November 18, 2022

    Nutrition

    Serving: 1cup | Calories: 184kcal | Carbohydrates: 26g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 24mg | Sodium: 88mg | Potassium: 22mg | Fiber: 1g | Sugar: 26g | Vitamin A: 284IU | Calcium: 18mg | Iron: 1mg
  • Dutch Baby

    Dutch Baby

    Light, fluffy, and deliciously oversized, this Dutch baby pancake is sure to please at the breakfast table! Add all of your favorite pancake toppings for a tasty treat the whole family will go crazy over.

    Since breakfast is the most important meal of the day, start things off right with a few of my favorite recipes! (In addition to this amazing Dutch baby) you can’t go wrong with pancakes, buttermilk syrup, bacon, and some fluffy scrambled eggs!

    Hero image of a cooked Dutch baby topped with powdered sugar and berries.

    Homemade Dutch Baby Recipe

    If you’ve never tried a Dutch baby before, you’re in for a (delicious) treat! It’s a pretty popular brunch item- once you try it for yourself you’ll understand the hype! Also known as a German pancake, Dutch babies are made in a skillet and have a soft, chewy texture.

    Imagine a mashup of crepes, pancakes, and Yorkshire pudding! Dutch babies have a consistency with the best qualities of all three. They’re perfectly sweet and fluffy! Now, a Dutch baby pancake is big enough for 2 people to share, but I definitely won’t judge if you just want to keep one to yourself. (Speaking from experience.) Top it off with fresh fruit, whipped cream, maple syrup, you name it! They’re so tasty! Make some now, you can thank me later.

    Ingredients You’ll Need

    Ditch the pancake mix and switch up breakfast with this quick and easy Dutch baby recipe! This is one of my favorite breakfast recipes because it uses such simple ingredients. Gather all of your favorite toppings and get ready to feast! Note: all measurements can be found below in the recipe card.

    • Eggs: I used large eggs at room temperature! These give your Dutch baby its signature chewy texture.
    • Milk: Whole milk works best here! The high fat content will make your pancake rich and tender.
    • Vanilla Extract: Whatever vanilla you have on hand will work, but if you want to take your Dutch baby to the next level, use pure vanilla extract! Since Dutch babies use so few ingredients, using high-quality vanilla will make a huge difference in the overall flavor.
    • Sugar: I used regular white sugar to sweeten up my pancakes.
    • Flour: I used all-purpose flour! You want to make sure you use a flour with a low protein content or else your Dutch baby will turn out rubbery and dense.
    • Salt: Salt enhances the overall flavor of the pancake and also keeps it from tasting bland.
    • Butter: Butter adds an extra layer of richness and flavor!

    How to Make a Dutch Baby Pancake

    Making a Dutch baby is kind of like making a big popover. You have to make sure you do all of the steps in the correct order to ensure you end up with a light and fluffy pancake, but they’re all super easy to do! This has quickly become a favorite breakfast of mine and I know you’ll love it just as much.

    1. Preheat Oven and Skillet: Preheat your oven to 425℉ and place your 10-inch cast iron skillet in the oven to heat up. Make room for your skillet on the center rack of the oven, removing any racks that might be above it. (Your Dutch baby will blow up like a balloon in the oven and deflate once taken out, so you don’t want it hitting any racks above.)
    2. Blend Ingredients: In a blender, add your eggs, milk, vanilla, sugar, flour, and salt. Blend for 10-15 seconds, stopping to scrape down the blender with a spatula. Continue to blend for another 5-10 seconds. This is a liquidy batter!
    3. Rest: Allow the batter to rest in the blender for 20-30 minutes.
    4. Melt Butter: Once batter is rested and ready, take the skillet out of the oven and place your butter into the hot skillet. Allow the butter to melt and completely coat the entire pan.
    5. Add Batter: Pour your batter over the buttered skillet and rotate to coat evenly. Place skillet back into your oven and check after 10-15 minutes. Your Dutch baby should puff up, and be evenly browned across the top.
    6. Cool and Serve: Once your Dutch baby is ready and golden brown, remove the skillet from the oven. Let it cool somewhat before removing to serve.
    4-photo collage of skillet and batter being prepared.

    Toppings and Serving Tips

    Here are a few quick and easy ways to customize your Dutch baby! These pancakes are super versatile, so use all of your favorite toppings!

    • Fruit in the Bottom: I have seen some made using sliced peaches or apples in the bottom of the pan with the butter so you have a delicious cooked fruit surprise waiting at the bottom of your Dutch baby!
    • Eat Straight From the Pan: You can eat the Dutch baby straight from the pan if you like, or plate it.
    • Savory Toppings: If you are more of a fan of savory breakfasts, take out the sugar and vanilla, and top this with some sausage or bacon.
    • Sweet Toppings: Sprinkle with confectioners’ sugar, add blueberries, strawberries, or raspberries, dust with cinnamon, or add a squeeze of lemon juice for some bright, zesty flavor! Adding caramel sauce or chocolate syrup on top is a great idea as well!

    Top-down view of a Dutch baby in a cast iron skillet, garnished with powdered sugar and berries.

    How Long Will a Dutch Baby Last?

    I would only recommend making and eating these fresh, but you can keep them in the fridge for a couple days if you’d like.

    Storing Leftover Batter: You can make and keep the batter refrigerated for 2-3 days, just be sure to whisk it up before using again.

    A slice of a Dutch baby on a white plate.

    More Amazing Breakfast Recipes

    These are a few more of my favorite breakfast recipes that you need to try! They’re so delicious and will leave the whole family wanting more. These recipes are also easy to throw together, making mornings a little less hectic! Find my full list of breakfast recipes here.

    Print

    Dutch Baby

    Light, fluffy, and deliciously oversized, this Dutch baby pancake is sure to please at the breakfast table! Add all of your favorite pancake toppings for a tasty treat the whole family will go crazy over.
    Course Breakfast, brunch
    Cuisine German
    Keyword dutch baby recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    resting time 30 minutes
    Total Time 55 minutes
    Servings 2 people
    Calories 476kcal
    Author Alyssa Rivers

    Ingredients

    • 3 Large eggs room temperature
    • ½ cup whole milk room temperature
    • 2 teaspoons vanilla extract
    • 3 tablespoons granulated sugar
    • ½ cup all purpose flour
    • 1 teaspoon salt
    • 3 tablespoons unsalted butter

    Instructions

    • Preheat your oven to 425℉ and place your skillet in the oven to heat up. Make room for your skillet on the center rack of the oven, removing any racks that might be above it. (your Dutch baby will blow up like a balloon in the oven and deflate once taken out, so you don’t want it hitting any racks above.)
    • In a blender, add your eggs, milk, vanilla, sugar, flour, and salt. Blend for 10-15 seconds, stopping to scrape down the blender with a spatula, and continue to blend for another 5-10 seconds. This is a liquidy batter!
    • Allow the batter to rest in the blender for 20-30 minutes.
    • Once batter is rested and ready, take the skillet out of the oven and place your butter into the hot skillet, allowing the butter to melt and completely coat the entire pan.
    • Pour your batter over the buttered skillet and rotate to coat evenly. Place skillet back into your oven and check after 10-15 minutes. Your Dutch baby should puff up, and be evenly browned across the top.
    • Once your Dutch baby is ready, remove the skillet from the oven and let it cool somewhat before removing to serve.
    • These are best served fresh, with your favorite toppings, berries, whipped cream, syrup, chocolate drizzle, go crazy!

    Nutrition

    Calories: 476kcal | Carbohydrates: 46g | Protein: 14g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 298mg | Sodium: 1283mg | Potassium: 228mg | Fiber: 1g | Sugar: 22g | Vitamin A: 980IU | Calcium: 123mg | Iron: 3mg
  • Bread Pudding

    Bread Pudding

    This Bread Pudding is a classic dessert that uses your leftover bread and a delicious vanilla sauce to make the best breakfast dessert you’ve ever had! It’s frugal and cheap to make, but the flavor is out of this world divine.

    I love dishes that use leftovers and make a completely new and delicious dish out of. To me, there is nothing worse than wasting food in the kitchen! We make an effort to eat all of our leftovers, but sometimes you don’t want to eat the same meal 3 times in a row! So if I make Air Fryer Chicken Breast, I want to turn that chicken into Shredded Chicken Tacos and some epic Chicken Salad the next day!

    Bread pudding in a white pan with vanilla sauce on top.

    Easy Bread Pudding

    Bread pudding is one of my favorite desserts! I know what you are thinking, it’s just bread with some eggs. But it’s so much more than that! It’s wisely using up the leftovers that you might have thrown away otherwise, and whipping up a delicious French toast-like breakfast casserole that is easy and delicious. It is so full of warm flavors and I love how the egg mixture makes the bread almost like a custard. It is perfect!

    I love a good custard dessert, like creme brulee! And I also love French toast because it is really easy to make for my kids in the morning and I know they will be full until lunch. This is probably why I love bread pudding so much! It really is the best of both worlds (so is this Creme Brulee French toast that you have to try!). You are going to fall in love with how easy and simple this breakfast dessert is.

    Ingredients

    The best part about this recipe is that you are using ingredients you already have in your home, and you are using up stale bread that you would probably just be throwing away. Some people add raisins, chocolate chips, cherries, blueberries, or nuts! You can add whatever you like, I just kept mine the classic recipe. See the recipe card below for exact measurements.

    Bread Pudding

    • Stale Bread: The bread needs to dry at least a day. Fresh bread cubes will get mushy and not hold it’s shape. If you don’t have stale bread, you can put it in the oven to dry it out a bit before making bread pudding.
    • Butter: The fat in the butter helps everything stick together and taste delicious!
    • Eggs: Eggs also help everything stay together and gives great texture and flavor. I always use large grade A eggs.
    • Milk: Think of French toast and how you add the egg and milk to make a nice batter for the bread. That is exactly what you are doing here.
    • Granulated Sugar: Helps to get a nice caramel and brown color to the dish, and of course adds sweetness.
    • Vanilla Extract: A little vanilla makes this bread pudding taste like a dessert!
    • Cinnamon: Cinnamon goes perfectly with bread pudding and adds a warm spice.
    • Cardamom: This has a piney and fruity flavor that really brightens up the dish.

    Vanilla Sauce

    • Heavy Whipping Cream: The perfect base for this sauce! It makes it so rich and creamy.
    • Whole Milk: Whole milk will help the sauce get thicker than if you were using a milk with less fat the sauce won’t be as creamy.
    • Sugar: Gives a sweet flavor and also helps the sauce thicken.
    • Cornstarch: Cornstarch will help the sauce to set up and thicken.
    • Vanilla Extract: This really helps to bring out all of the flavors in the sauce. And gives it it’s vanilla flavor!
    Process photos showing butter being poured over bread cubes, the egg mixture in a bowl, that mixture being added over the bread cubes in a white pan, and the vanilla sauce in a pan.

    Bread Pudding Recipe

    It really doesn’t get much easier than this recipe. Bread pudding is simple to prepare and has so much flavor. It really is like the gooey insides of a cinnamon roll, but that’s the whole dish! This recipe makes an 8×8 inch pan, if you want it to fill a 9×13 inch pan you will want to double the recipe.

    How to Make Bread Pudding

    1. Prep: Preheat your oven to 350℉ and prepare an 8” square baking dish by coating it with 1 tablespoon of butter.
    2. Cut: Cut your stale bread into about 2” chunks and place in a bowl.
    3. Mix: Melt your remaining 3 tablespoons of butter and pour it over your bread, mix to coat evenly and place in your buttered dish.
    4. Whip: In a separate bowl with a hand mixer, whip your eggs for about 3 minutes. Add in the remainder of your ingredients and mix well.
    5. Pour: Pour your egg mixture over your bread, be sure to coat evenly, soaking each piece. Allow the liquid to soak into the bread for a few minutes before baking.
    6. Bake: Bake for 30-45 minutes, the bread pudding should be a golden brown color and spring back when gently pushed on with a spoon or fork.

    How to Make Vanilla Sauce

    1. Combine: In a small saucepan over medium-high heat, combine your whipping cream, milk, and sugar. Bring to a simmer, continually stirring until the sugar is dissolved.
    2. Whisk: Whisk in your cornstarch until there are no more lumps, reduce heat to low and continue cooking until your sauce thickens up, about 5 minutes.
    3. Cool: Once the sauce has thickened up to a consistency you like, remove from heat and whisk in your vanilla. Allow the sauce to cool slightly before drizzling on top of your bread pudding.
    Bread pudding in a white pan with vanilla sauce on top and a metal spoon taking a scoop out.

    Types of Bread to Use

    You can literally use whatever you have on hand! You want to make sure it has had at least a day to dry out, but any bread will do. Just imagine the possibilities!

    • Croissant: Croissant bread pudding is out of this world delicious! Flaky and buttery croissant bread is probably one of my favorite breads to make bread pudding with.
    • Sourdough: Sourdough bread can be easier on the stomach and has a tangy sour flavor that makes bread pudding unique and oh so yummy! I love making sourdough bread, and if there is enough leftover I love making bread pudding with it.
    • French Bread: French bread is rich and chewy and perfectly golden delicious on the outside. It also makes a great bread for bread pudding!
    • Pumpkin Bread: Pumpkin bread pudding is my all time fall favorite. The sweetness of the pumpkin and the warmth from the spices is everything I want in a fall dish.

    Bread pudding on a plate with fresh strawberries and blackberries and blueberries and a metal spoon.

    Storing Leftovers

    Leftover bread pudding is a treat! It reheats well and is just as yummy the next day. Follow these tips to get the most out of your bread pudding recipe.

    • In the Refrigerator: Store your bread pudding in an airtight container in the refrigerator for up to 5 days.
    • In the Freezer: Store your bread pudding wrapped in plastic wrap or in an airtight container for up to 3 months in the freezer. Put it in the refrigerator the night before serving to let it thaw.

    Bread Recipes

    Is there anything better than the smell of fresh bread? I absolutely love the way that baking bread transforms my house into a bakery. Everyone always comments on how good it smells, and I’m convinced homemade bread tastes way better! So if you are looking for a new bread recipe to try or want to bake your first loaf, these recipes are for you!

    Print

    Bread Pudding

    This Bread Pudding is a classic dessert that uses your leftover bread and a delicious vanilla sauce to make the best breakfast dessert you've ever had! It's frugal and cheap to make, but the flavor is out of this world divine.
    Course Breakfast, Dessert
    Cuisine American
    Keyword bread pudding
    Prep Time 1 hour
    Cook Time 45 minutes
    Total Time 1 hour 45 minutes
    Servings 4 people
    Calories 1008kcal
    Author Alyssa Rivers

    Ingredients

    • 6 cups stale bread cut into 2” pieces
    • 4 tablespoons butter 1 for coating pan 3 for pudding
    • 4 eggs
    • 2 cups milk
    • 1 cup granulated sugar
    • 2 teaspoons vanilla extract
    • 1 teaspoon cinnamon
    • ½ teaspoon cardamom

    Vanilla sauce:

    • 1 cup heavy whipping cream
    • ½ cup whole milk
    • ½ cup sugar
    • 2 tablespoons cornstarch
    • 1 tablespoon vanilla extract

    Instructions

    • Preheat your oven to 350℉ and prepare an 8” square baking dish by coating it with 1 tablespoon of butter.
    • Cut your stale bread into about 2” chunks and place in a bowl.
    • Melt your remaining 3 tablespoons of butter and pour it over your bread, mix to coat evenly and place in your buttered dish.
    • In a separate bowl with a hand mixer, whip your eggs for about 3 minutes. Add in the remainder of your ingredients and mix well.
    • Pour your egg mixture over your bread, be sure to coat evenly, soaking each piece. Allow the liquid to soak into the bread for a few minutes before baking.
    • Bake for 30-45 minutes, the bread pudding should be a golden brown color and spring back when gently pushed on with a spoon or fork.

    Vanilla sauce:

    • In a small saucepan over medium high heat, combine your whipping cream, milk, and sugar. Bring to a simmer, continually stirring until the sugar is dissolved.
    • Whisk in your cornstarch until there are no more lumps, reduce heat to low and continue cooking until your sauce thickens up, about 5 minutes.
    • Once the sauce has thickened up to a consistency you like, remove from heat and whisk in your vanilla. Allow the sauce to cool slightly before drizzling on top of your bread pudding.

    Nutrition

    Calories: 1008kcal | Carbohydrates: 129g | Protein: 21g | Fat: 46g | Saturated Fat: 26g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 279mg | Sodium: 626mg | Potassium: 482mg | Fiber: 4g | Sugar: 90g | Vitamin A: 1712IU | Vitamin C: 1mg | Calcium: 367mg | Iron: 4mg
  • Apple Cider Donuts

    Apple Cider Donuts

    These baked apple cider donuts are rich, soft, and filled with spiced apple flavor! Topped with a creamy apple glaze, they almost look too good to eat! They’re the perfect addition to any fall get-together.

    Pumpkin spice gets a lot of love this time of year, but it’s time for apple desserts to be in the spotlight! You need to try this apple pecan crisp, apple tart, and tasty apple bread next!

    Glazed apple cider donuts in a bowl lined with parchment paper.

    Baked Apple Cider Donuts

    Love donuts? Do you also love spiced apple desserts? This is the best combination of the two. These apple cider donuts are rich, moist, and filled with mouthwatering spiced apple flavor. One bite and you’ll be hooked!

    These donuts have a moist, cakey texture that you’re going to love. With how soft and flavorful they are, you won’t be able to stop at one! The vanilla apple cider glaze on top not only makes these donuts look amazing, but adds an extra pop of flavor as well! They’ll be a hit at every fall gathering.

    Ingredients You’ll Need

    One of the best things about these apple cider donuts is that they use a lot of simple baking ingredients. You probably already have most of them on hand! Grab those apples on your counter and break out your spice rack! You can find all measurements below in the recipe card.

    • Apple Cider: Because apple is the main flavor here, we will be boiling this down to create a more concentrated version of apple cider!
    • Flour: Regular all-purpose flour works just fine!
    • Baking Powder and Baking Soda: You’ll need both to keep your donuts from becoming too dense.
    • Spices: Time to break out the spice rack! The tasty fall spices are what make these donuts so yummy! I used cinnamon, clove, allspice, nutmeg, and cardamom.
    • Salt: Just a pinch will enhance the overall flavor of your donut batter.
    • Butter: Butter makes everything better! It adds rich flavor and moisture to these apple cider donuts.
    • Egg: An egg will help bind all of the ingredients together.
    • Brown Sugar: I love using brown sugar here because it has a deeper, smokier flavor that pairs perfectly with apple and all of the spices.
    • Milk: I used whole-fat milk to keep the donuts moist.
    • Vanilla Extract: Your standard vanilla extract will work here, but I recommend using pure vanilla extract if you have it for the best flavor!
    • Shredded Apple: I tend to go for sweeter apples like Honeycrisp in my baking, but tart apples like Granny Smith work great, too!

    Glaze:

    • Powdered Sugar: Powdered sugar gives the glaze its texture and also adds the perfect sweetness.
    • Apple Cider Drink Mix: This is an easy way to add a pop of apple flavor to frosting and glaze for all of your fall desserts!
    • Vanilla Extract: Helps to deepen the flavor of the glaze.
    • Milk: Used to adjust the consistency of the glaze.

    How to Make Baked Apple Cider Donuts

    Homemade donuts are the best! They’re even better filled with warm spices and comforting fall flavor. (If you’re a pumpkin lover, you’ll also have to try my baked pumpkin donuts!) This is a recipe you’ll want to come back to again and again, all season long!

    1. Reduce Apple Cider: Firstly, reduce your apple cider to ½ cup. Bring the cider to a boil in a small saucepan, then reduce heat and let simmer uncovered for 30-50 minutes. Stir occasionally.
    2. Shred Apple: Once you have reduced your cider to ½ cup, set aside to cool and shred your apple. Peel a large apple and shred it with a cheese grater, you will need to squeeze out some excess juice.
    3. Preheat Oven, Prep Donut Pan: Preheat your oven to 350℉ and prepare your donut pan by spraying with nonstick spray.
    4. Mix Dry Ingredients and Spices: In a bowl whisk together your flour, baking powder, baking soda, cinnamon, clove, allspice, nutmeg, cardamom, and salt.
    5. Mix Wet Ingredients and Shredded Apple: In a separate bowl whisk together your butter, egg, brown sugar, whole milk, vanilla, and shredded apple.
    6. Combine: Pour your wet ingredients and reduced apple cider into your dry ingredients. Whisk everything together until well combined, no clumps should remain.
    7. Add to Pan: Pour your batter into your prepared donut pan. You can also use a piping bag with the tip cut off to pipe the batter into the pan, filling each cavity about halfway.
    8. Bake: Bake for 10-12 minutes. To check doneness, tap the top of a donut, when it bounces back it is ready. Then, remove the donuts from oven and allow to cool in the pan 2-3 minutes.
    9. Cool: Lastly, remove donuts from pan and allow to finish cooling on a wire rack before glazing.

    To Make the Glaze:

    1. Combine Ingredients: In a bowl, mix together your powdered sugar, apple cider mix, vanilla, and milk.
    2. Dip: When your donuts have cooled, dip one side into glaze, allowing any excess glaze to drip off back into the bowl.
    3. Garnish: (Optional) Dust with cinnamon.
    3-photo collage of donut batter being prepared, added to a pan, and then baked donuts being glazed with frosting.

    Tips and Variations

    Here are a few extra tips (and some yummy variations) to ensure your apple cider donuts turn out just the way you like them!

    • Only Fill Half-Full: If you overfill the donut cavities your donuts will spill out and be misshapen, be careful to only fill half-full.
    • Add Glaze: I glazed only the tops of the donuts, you can glaze the whole donut if you’d like! For some variation, you can also skip the glaze and coat your apple cider donuts in cinnamon sugar.
    • Add Toppings: I like adding a little cinnamon on top for that picture-perfect finish. You can also add a drizzle of caramel sauce or melted white chocolate.

    Top-down view of baked apple cider donuts on parchment paper.

    Storing Leftover Donuts

    The great thing about baked donuts is their dense texture allows them to stay good for nearly a week at room temperature! These apple cider donuts can double as a quick and easy breakfast!

    A stack of 3 donuts. The top donut has a bite taken out of it.

    More Apple Desserts

    Nothing screams fall more than a delicious apple dessert! I’ve rounded up a few more tried and true recipes for you to make this season. They’re packed with tasty apple flavor and warm spice! Find more apple recipes here.

    Print

    Apple Cider Donuts

    These baked apple cider donuts are rich, soft, and filled with spiced apple flavor! Topped with a creamy apple glaze, they almost look too good to eat! They’re the perfect addition to any fall get-together.
    Course Dessert
    Cuisine American
    Keyword apple cider donuts recipe, baked apple cider donut recipe
    Prep Time 1 hour
    Cook Time 12 minutes
    glazing 10 minutes
    Total Time 1 hour 22 minutes
    Servings 24 people
    Calories 155kcal
    Author Alyssa Rivers

    Ingredients

    • 2 cups apple cider ½ cup reduced cider
    • 2 ½ cups all purpose flour
    • 2 teaspoons baking powder
    • 1 teaspoon baking soda
    • 2 teaspoons cinnamon Plus more for garnish
    • ½ teaspoon clove
    • 1 teaspoon allspice
    • ½ teaspoon nutmeg
    • ½ teaspoon cardamom
    • ½ teaspoon salt
    • 3 tablespoons butter melted
    • 1 large egg room temperature
    • 1 cup packed brown sugar
    • ½ cup whole milk room temperature
    • 1 tablespoon vanilla extract
    • 1 cup shredded apple

    Glaze:

    • 2 cups powdered sugar
    • ½ packet apple cider drink mix
    • 1 tablespoon vanilla
    • 6 tablespoons milk

    Instructions

    • Reduce the apple cider to ½ cup. Bring the cider to a boil in a small saucepan, once it has been brought to a rolling boil, reduce heat and let simmer, uncovered for about 30-50 minutes. Stirring occasionally.
    • Once you have reduced your cider to ½ cup, set aside to cool and shred your apple. Peel a large apple and shred it with a cheese grater, you will need to squeeze out some excess juice.
    • Preheat your oven to 350℉ and prepare your donut pan by spraying with nonstick spray.
    • In a bowl whisk together your flour, baking powder, baking soda, cinnamon, clove, allspice, nutmeg, cardamom, and salt.
    • In a separate bowl whisk together your butter, egg, brown sugar, whole milk, vanilla, and shredded apple.
    • Pour your wet ingredients and reduced apple cider into your dry ingredients. Whisk everything together until well combined, no clumps should remain.
    • Pour your batter into your prepared donut pan. You can use a piping bag with the tip cut off to pipe the batter into the pan, filling each cavity about halfway.
    • Bake for 10-12 minutes. To check doneness, tap the top of a donut, if it bounces back it is ready. Remove the donuts from oven and allow to cool in the pan 2-3 minutes.
    • Remove donuts from pan and allow to finish cooling on a wire rack before glazing.

    For the glaze

    • In a bowl, mix together your powdered sugar, apple cider mix, vanilla, and milk.
    • Take your cooled donuts and dip one side into glaze, allowing any excess glaze to drip off back into the bowl.
    • Optional: Dust with cinnamon

    Notes

    If you overfill the donut cavities your donuts will spill out and be misshapen, be careful to only fill half full.
    I glazed only the tops of the donuts, you can glaze the whole donut if you’d like!

    Nutrition

    Calories: 155kcal | Carbohydrates: 32g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 116mg | Potassium: 100mg | Fiber: 1g | Sugar: 21g | Vitamin A: 69IU | Vitamin C: 0.2mg | Calcium: 41mg | Iron: 1mg
  • Almond Croissants

    Almond Croissants

    A must-make for breakfast or tea time, these flaky almond croissants with a sweet and creamy filling are sure to make your day a little brighter. They’re ready in 30 minutes and taste like you got them from your favorite bakery!

    If you’re a lover of pastries like I am, here are a few more recipes you’ve got to try out! This apple galette, blueberry scones, or homemade cheese danishes are all great for having with your morning cup of coffee.

    Closeup of an almond croissant broken in half, dusted with powdered sugar.

    Almond Croissant Recipe

    I don’t know about you, but whenever I go to a cafe, I can’t help but want one of the tasty pastries behind the glass. Golden brown and dusted in powdered sugar, the almond croissants always look too good to resist. Now you don’t have to go to your local coffee shop to grab one! All it takes to make them at home are some leftover croissants, simple syrup, and an easy almond filling. You’re going to love this recipe!

    Almond croissants are a great breakfast for busy mornings. I love that I can just grab one and go! They’re so golden and flaky with the most delicious creamy filling. Whether you make them for a holiday breakfast or brunch with friends and family, they’re sure to be a hit. You may want to make a double batch because it’s hard to stop at one! They’re so tasty, I think I could eat a whole pan by myself.

    Ingredients You’ll Need

    This recipe is perfect if you have any day-old croissants on hand! From there, all you need are some standard baking ingredients to whip a batch of these up! If you’re looking for measurements, they can all be found in the recipe card below.

    • Croissants: Day-old croissants work really well here because they stay crisp and flaky even after the creamy filling is added. Fresh will work too if you don’t already have some croissants on hand. If you’re feeling extra ambitious, try making your croissants from scratch! I have a detailed recipe for you here.

    Simple Syrup

    • Water: Adjusts the consistency of the syrup.
    • Granulated Sugar: Gives the syrup its tasty sweetness!
    • Almond Extract: I use almond extract here because it adds more tasty almond flavor all throughout the croissants.

    Almond Cream Filling

    • Almond Meal or Flour: Gives the filling substance and adds flavor as well. You can either buy this prepackaged or use ground almonds. Simply add sliced almonds to a food processor and pulse until you get a fine texture.
    • Sugar: Granulated sugar works great here to make the filling nice and sweet!
    • Salt: A pinch is all you need to enhance the overall flavor.
    • Almond Extract: For more tasty almond flavor!
    • Butter: Since we’re adding salt separately, I used unsalted butter here!
    • Large Eggs: Help bind all of the ingredients together.
    • Milk: Because we want the creamiest filling possible, I recommend using whole-fat milk.
    • Sliced Almonds and Powdered Sugar: I love adding these on top because they give the croissants a bakery-worthy finishing touch!

    How to Make Almond Croissants

    Quick and easy, this almond croissant recipe is another delicious thing to add to the breakfast lineup! These croissants are so golden, flaky, and the creamy almond filling is to die for. You’re going to love them!

    1. Prepare Croissants: Leave the croissants out on the counter uncovered overnight because this helps dry them out.
    2. Preheat Oven: The day after, preheat the oven to 350°F and line a baking sheet with parchment paper.

    Simple Syrup

    1. Cook: Add the water and sugar to a small saucepan and bring to a simmer. Simmer until all the sugar has dissolved.
    2. Add Almond Extract: Remove from the heat and stir in almond extract. Let cool completely.

    Almond Filling

    1. Dry Ingredients: In a large bowl, whisk together the almond meal or flour, sugar, and salt.
    2. Add Almond Extract: Add the butter and almond extract and beat until fully combined.
    3. Mix In Eggs: Add the eggs one at a time and then beat on high until you achieve a fluffy and creamy frosting consistency.

    Assembly and Baking

    1. Brush With Simple Syrup: Slice open the stale croissants. Use a pastry brush to generously brush the simple syrup over the insides of the croissants.
    2. Add Almond Filling: Spread a layer of almond filling on the bottom half of each croissant, about 2-3 tablespoons. Top with the top half of the croissant.
    3. Add Toppings: Once all the croissants are filled, mix the remaining almond filling with 2 tablespoon of milk to thin. Spread it evenly over the top of the croissants. Sprinkle with sliced almonds. You can use your hand to press the almonds into the almond filling because this will prevent them from falling off while baking.
    4. Bake: Bake for 13-15 minutes, until the almond filling on top begins to turn golden brown and the sliced almonds are getting toasted.
    5. Top With Powdered Sugar: Let cool before dusting with powdered sugar. These croissants are best served the same day they are made.
    Croissants lined up on a baking sheet.

    Tips and Tricks

    Here are a few simple ways to adjust these almond croissants to your liking. That’s one of the best things about making pastries at home!

    • Adjust Almond Flavoring: If you find almond extract to be quite strong, you can cut back the amount of extract in the simple syrup and filling. You can also use vanilla extract instead if you prefer.
    • Almond Topping: You can use as few or as many sliced almonds on top of the croissants as you’d like. I love the crunch they add, so I usually use a lot.
    • Using Smaller Croissants: This recipe is easily adapted to smaller croissants. Reduce the amount of almond filling to 1-1 ½ tablespoons.
    • Add Rum: Traditionally, rum is added to the simple syrup mixture in many almond croissant recipes. This is a great way to add a little extra flavor! A tablespoon or two will do the trick

    Top-down view of baked almond croissants topped with powdered sugar.

    Storing Leftover Croissants

    These almond croissants are best served warm out of the oven, but they will keep for a few days in an airtight container on the counter. They make a quick and easy breakfast or a sweet treat to snack on throughout the day!

    • At Room Temperature: Store leftover croissants in an airtight container for up to 3 days. Dust with more powdered sugar, if needed, when ready to eat.

    A croissant being broken into 2 pieces.

    More Almond Desserts

    Can’t get enough of the sweet and nutty flavor of almonds? Here are a few more almond desserts I know you’ll love! Not only are they absolutely delicious, but they’re easy to make, too! The whole family will be wanting more.

    Print

    Almond Croissants

    A must-make for breakfast or tea time, these flaky almond croissants with a sweet and creamy filling are sure to make your day a little brighter. They're ready in 30 minutes and taste like you got them from your favorite bakery!
    Course Breakfast, Snack
    Cuisine American, French
    Keyword almond croissant recipe, almond croissants
    Prep Time 20 minutes
    Cook Time 15 minutes
    Total Time 35 minutes
    Servings 8 Croissants
    Calories 513kcal
    Author Alyssa Rivers

    Ingredients

    Simple Syrup

    • 1 cup water
    • ⅓ cup granulated sugar
    • ½ teaspoon almond extract

    Almond filling

    • 1 cup almond meal or flour
    • ½ cup granulated sugar
    • ½ teaspoon salt
    • 1 teaspoon almond extract
    • ½ cup unsalted butter room temperature
    • 2 large eggs room temperature
    • 2 tablespoon milk
    • Sliced almonds for topping
    • Powdered sugar for dusting

    Instructions

    • Leave the croissants out on the counter uncovered overnight to help dry them out.
    • The day after, preheat the oven to 350°F and line a baking sheet with parchment paper.

    Simple syrup

    • Add the water and sugar to a small saucepan and bring to a simmer. Simmer until all the sugar has dissolved.
    • Remove from the heat and stir in almond extract. Let cool completely.

    Almond filling

    • In a large bowl, whisk together the almond meal or flour, sugar, and salt.
    • Add the butter and almond extract and beat until fully combined.
    • Add the eggs one at a time and then beat on high until you achieve a fluffy and creamy frosting consistency.

    Assembly and Baking

    • Slice open the stale croissants. Use a pastry brush to generously brush the simple syrup over the insides of the croissants.
    • Spread a layer of almond filling on the bottom half of each croissant, about 2-3 tablespoons. Top with the top half of the croissant.
    • Once all the croissants are filled, mix the remaining almond filling with 2 tablespoon of milk to thin. Spread it evenly over the top of the croissants. Sprinkle with sliced almonds. You can use your hand to press the almonds into the almond filling to prevent them from falling off while baking.
    • Bake for 13-15 minutes, until the almond filling on top begins to turn golden brown and the sliced almonds are getting toasted.
    • Let cool before dusting with powdered sugar. These croissants are best served the same day they are made.

    Nutrition

    Calories: 513kcal | Carbohydrates: 50g | Protein: 9g | Fat: 32g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 110mg | Sodium: 385mg | Potassium: 93mg | Fiber: 3g | Sugar: 28g | Vitamin A: 844IU | Vitamin C: 0.1mg | Calcium: 66mg | Iron: 2mg
  • Chilaquiles

    Chilaquiles

    Fried tortilla chips drowning in salsa verde with your choice of toppings make this Chilaquiles recipe irresistible! Serve it with a fried egg and crema on top for a filling breakfast that is ready in minutes. You’ll come back to this recipe again and again!

    I am a huge fan of quick and easy breakfasts. There is nothing like skipping breakfast that puts me on the wrong foot forward for the day. Since I also have 4 kids, I have to come up with a meal that will keep them full until lunch. That’s why I love this Slow Cooker Breakfast Casserole and this easy and craveable Blueberry Buttermilk Breakfast Cake. If you are craving Mexican food for breakfast after this blog post, you’ll have to try these Amazing Breakfast Enchiladas.

    Chilaquiles in a pan with a fried egg on top with a tea towel and tortilla chips in the background.

    What is Chilaquiles?

    If you haven’t heard of Chilaquiles, you are in for a treat! This traditional Mexican breakfast is made up of tortilla chips, salsa verde, and a fried egg. It is so flavorful and filling. The best part is that it only takes 10 minutes to make, so it’s perfect for busy mornings. To really ramp up the flavor, you can make homemade tortilla chips and salsa verde. That is the traditional way to make it, and it definitely tastes the best. I know my kids look forward to this breakfast!

    If you are stuck on repeat with pancakes, a side of scrambled eggs, or a quick oatmeal, then this is the perfect recipe for you! Breakfast looks and tastes very different in every culture. If you ever run out of ideas for things to whip up, there are tons of breakfast ideas on my website too!

    Ingredients

    All you really need are the first three ingredients. This dish is so simple and easy! But I recommend creme, cilantro and cheese because it really ramps up the flavor. You can also experiment with adding other toppings to make Chilaquiles your own style.

    • Salsa Verde: I personally love homemade verde, but if you are going to buy it at the store, then Herdez is the best!
    • Tortilla Chips: You can easily make your own tortilla chips from corn tortillas at home, or buy a bag from the store for a quick and easy version.
    • Egg: I love a fried egg on top of Chilaquiles!
    • Mexican Crema: This delicious Mexican Cream has a taste similar to sour cream and is perfect on top of Chilaquiles!
    • Cilantro: This is an optional garnish on top, but I love the pop of color and flavor it adds. You could add whatever herbs you think would go well on this dish!
    • Cotija Cheese: This is a delicious Mexican cheese that is similar to Feta. You’ll love it sprinkled on top!

    How to Make Chilaquiles

    They are so easy to make! All you need is one skillet and you’re ready to go. I can’t wait for you to taste it, and be blown away by Chilaquiles Verdes!

    1. Warm Salsa: Pour the salsa verde into a medium-sized pan and warm over the stove on medium heat.
    2. Add Chips: Add the chips on top of the sauce and slowly mix in to coat the chips.
    3. Fry Egg: Fry an egg and place it on top of the chilaquiles.
    4. Add Toppings: Garnish with toppings of your choice and enjoy!
    Process photos that show the salsa being warmed in a pan, the tortilla chips being placed in the salsa, and an egg frying in a pan.

    Additions and Substitutions

    You can easily make this recipe with things you already have on hand! It’s so fun to open the fridge and think about what you need to use up before it goes bad. Here are some suggestions for things you can add and change to make the best Chilaquiles ever!

    • Substitute for Queso Fresco: If you don’t have Queso Fresco on hand, you can use sour cream instead.
    • Add Veggies: You can easily add onion, avocado, tomatoes, chiles, peppers, or whatever else sounds yummy! Just add them on top when you are adding the other toppings, or warm them in the saucepan when you are warming the salsa.
    • Substitutions for Cilantro: You can leave the cilantro off. It is mostly for flavor, but you can get great flavors without it. Some lime juice over the top would brighten it right up!
    • Cheese Substitutions: You can use Feta, Parmesan, or Queso Fresco instead of Cotija if you would like to.
    • Add a Protein: You can add chicken, pork, or beef on top of Chilquiles for a well-rounded and filling meal.

    A close up of Chilaquiles in a pan that shows the cilantro, crema, and cheese on top.

    Storing Leftover Chilaquiles

    Chilaquiles can make great leftovers, just follow these tips so you don’t end up with soggy tortilla chips!

    • In the Refrigerator: Store your salsa verde in an airtight container in the fridge for up to 5 days. Store all of your other toppings that need refrigeration in the fridge.
    • On the Counter: Store your tortilla chips in a paper or plastic bag on the counter. Homemade are best if eaten within a few days.

    Chilaquiles in a bowl with a fork to the side and cilantro in the background.

    Other Delicious Mexican Dishes to Try

    You know I’m a huge fan of Mexican food! The flavors are so deep and rich, and just get better with time. That makes them great leftovers, which is perfect for my family’s busy schedule. Here are some other delicious Mexican inspired dishes to try!

    Print

    Chilaquiles

    Fried tortilla chips drowning in salsa verde with your choice of toppings make this Chilaquiles recipe irresistible! Serve it with a fried egg and crema on top for a filling breakfast that is ready in minutes. You'll come back to this recipe again and again!
    Course Breakfast
    Cuisine Mexican
    Keyword 10 minute, chilaquiles
    Prep Time 10 minutes
    Total Time 10 minutes
    Servings 2
    Calories 205kcal
    Author Alyssa Rivers

    Ingredients

    • 2 cups salsa verde, homemade or Herdez
    • 1 cup tortilla chips, homemade or store-bought
    • 1 egg, fried or sunny side up
    • Mexican Crema
    • cilantro, chopped
    • cotija cheese, crumbled

    Instructions

    • Pour the salsa verde into a medium-sized skillet and warm over the stove on medium heat.
    • Add the chips on top of the sauce and slowly mix in to coat the chips.
    • Fry an egg and place it on top of the chilaquiles.
    • Garnish with toppings of your choice and enjoy!

    Notes

     

     

     

    Nutrition

    Calories: 205kcal | Carbohydrates: 27g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 41mg | Sodium: 922mg | Potassium: 297mg | Fiber: 2g | Sugar: 7g | Vitamin A: 767IU | Vitamin C: 4mg | Calcium: 37mg | Iron: 1mg