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  • 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.

    Print

    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
  • Korean Short Ribs

    Korean Short Ribs

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    These bone-in Korean short ribs are sticky savory perfection! This recipe is as simple as searing your ribs and tossing them in a sauce and into the crock pot. The result is tender and flavorful meat that will have you coming back for seconds and thirds!

    I am a sucker for a simple crock pot meat dish. Sometimes it can be intimidating to cook something over the grill or stove. You don’t want to mess it up or dry it out. I have full confidence in my crock pot, and love that I can develop delicious flavors with little effort. If you love your crock pot too, you’ve got to try these easy Crock Pot Pork Chops, this Crock Pot Tuscan Chicken, and this Slow Cooker Beef Brisket.

    Korean short ribs on a platter with tongs.

    Crock Pot Korean Short Ribs

    This Korean short rib recipe is absolutely dreamy! I served this for a friend lunch the other day and every single person left with the recipe and one of them has made it again already! I promise once you try this recipe you will be thinking about making it again too! These short ribs are fall-off the bone goodness with a sticky sweet and savory sauce that can’t be beat. Serve it with some instant pot white rice and stir fry veggies, or even on top of garlic sesame noodles! So let’s talk about this recipe.

    There is really nothing to it, because you are using your slow cooker for this one! The slow cooker makes it so easy to get tender and juicy meat with tons of flavor. The sauce is the key to this recipe. It’s full of all of your favorite Asian flavors that combine into the ultimate bbq-like sauce. Below I share some suggestions for ingredient substitutions if you need them. I love this recipe because it’s simple and delicious!

    Ingredients

    All you need is short ribs and potatoes and carrots. The rest of the ingredients are for the sauce! If you wanted to take a huge short cut you could use your favorite Asian bbq sauce instead, but I don’t think anything tastes as good as this homemade blend. Another ingredient I often add to my Korean short ribs is ginger! Add as much fresh ginger as you like to this sauce. You can find the measurements below in the recipe card.

    • Short Ribs: I talk about what kind you will want to purchase below in the recipe box.
    • Baby Potatoes: You could also use another variety of potato and cut them up into small pieces.
    • Carrots: This adds a lot of flavor to the sauce and extra nutrients.
    • Sesame Seeds: For flavor on top of the ribs.

    Sauce

    • White Onion: They are sweet and savory and add a ton of flavor to the sauce.
    • Garlic: A must in this recipe. Fresh garlic cloves minced.
    • Sweet Red Apple: Cored, peeled, and sliced. You could use an Asian pear instead.
    • Beef Stock: Beef broth is preferred, but you could use vegetable stock instead.
    • Soy Sauce: This just wouldn’t be the same without soy sauce! Salt and super umami, it brings this sauce to life.
    • Black Vinegar: I love the depth black vinegar add, but you could add rice vinegar or mirin instead. I talk about how to add mirin into this recipe below in the tip box.
    • Brown Sugar: This helps to balance out all of the salty and savory flavors, and adds a depth of flavor from the molasses.
    • Sesame Oil: It’s a strong nutty flavor that you will want in this sauce.
    • Paprika: It’s actually fruity and slightly sweet with a rich color and goes perfectly in this sauce.
    • Chili Flakes: To add a little heat. Feel free to add more, or additional hot sauce if you like your Korean short ribs spicy.
    • Black Pepper: Freshly cracked black pepper for added warmth.
    • Cornstarch: To thicken the sauce.
    Process photos showing how to prepare the meat and sauce and put it all together.

    Korean Short Rib Recipe

    This Korean short rib recipe is as simple as it gets! You will want to start it in the morning so that it’s all ready for dinner. Your beef short ribs will need about 8 hours in the slow cooker on low. They will be so soft and flavorful! These aren’t technically Korean BBQ short ribs because you won’t do anything on the grill, but the taste is just as good or better! If you have tried Korean short ribs at a restaurant, then you are going to love making them at home. I love my homemade version even better because I can choose the quality of the ingredients!

    1. Sear Short Ribs: Heat a large skillet over medium high heat and then sear your short ribs on all sides, for just a minute on each side. Then add your short ribs, potatoes, carrots, and sesame seeds to a crockpot.
    2. Make Sauce and Cook in Crock Pot: In a medium bowl, combine all your ingredients for the sauce, except the cornstarch, and then stir to mix. Pour the sauce over your short ribs and vegetables. Then turn your crockpot to low and cover, allow everything to cook for 8 hours.
    3. Add Corn Starch: Once the 8 hours is up, then remove the meat and vegetables from the crockpot. Skim as much of the fatty oil off the top of the sauce as you can, and then add the cornstarch to the liquid and whisk to incorporate evenly. You can trim some fat off the meat at this point as well.
    4. Add Meat and Veggies Back In: Then add the meat and vegetables back to the crockpot and allow it to cook for another 30 minutes. Just to thicken the sauce.
    5. Enjoy: Serve fresh, sprinkled with sesame seeds and sliced green onions.
    A close up on the short ribs in the slow cooker being pulled apart.

    Tips for Making Korean Short Ribs

    There are so many ways to make Korean short ribs, you don’t have to stick to my written recipe! You can absolutely make this dish however you like, and here are some tips for making this recipe your own.

    • Type of Ribs: You will see two types of cuts at the grocery store, English cut and flanken cut. The English cut ribs are the ones you want to purchase for this recipe. They are already cut up into individual ribs and will make it so much easier for you to throw into your slow cooker and eat.
    • Using Pear Instead of Apple: It is pretty traditional to use an Asian pear in your sauce. You can substitute the apple for pear, or use both if you are in the mood! The fruit adds extra sugar and flavor to the sauce, and you really can’t have too much.
    • Adding Mirin: I don’t usually have Mirin in my pantry, so I didn’t add any to this recipe. It’s a traditional ingredient in this recipe. Mirin is a type of Asian cooking wine that adds a depth of flavor you won’t believe. Feel free to add 1 or 2 tablespoons of Mirin to this recipe.

    A close up on the Korean short ribs on the platter being pulled apart.

    Storing Leftovers

    These Korean short ribs make absolutely amazing leftovers! They are so so good the next day and reheat easily in the microwave. Here is how to store leftovers.

    • In the Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 4 days.

    More Asian Inspired Recipes

    If you are looking for some more yummy inspiration, then I’ve got the recipes for you! I love making simple and flavorful food at home, and these recipes are quick, easy, and so delicious. You’ll want to try them all!

    • Heat a large skillet over medium high heat and sear your short ribs on all sides, for just a minute on each side. Add your short ribs, potatoes, carrots, and sesame seeds to a crockpot.

    • In a medium bowl, combine all your ingredients for the sauce, except the cornstarch, and stir to mix. Pour the sauce over your short ribs and vegetables. Turn your crockpot to low and cover, allow everything to cook for 8 hours.

    • Once the 8 hours is up, remove the meat and vegetables from the crockpot, Skim as much of the fatty oil off the top of the sauce as you can, and add the cornstarch to the liquid and whisk to incorporate evenly. You can trim some fat off the meat at this point as well.

    • Add the meat and vegetables back to the crockpot and allow it to cook for another 30 minutes. Just to thicken the sauce.

    • Serve fresh, sprinkled with sesame seeds and sliced green onions.

    Serves: 6

    Calories489kcal (24%)Carbohydrates41g (14%)Protein36g (72%)Fat20g (31%)Saturated Fat8g (40%)Polyunsaturated Fat2gMonounsaturated Fat8gCholesterol98mg (33%)Sodium910mg (38%)Potassium1244mg (36%)Fiber5g (20%)Sugar18g (20%)Vitamin A7362IU (147%)Vitamin C22mg (27%)Calcium87mg (9%)Iron5mg (28%)

    All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

    Course Dinner

    Cuisine American, Korean

    Keyword Korean short ribs, short ribs recipe

  • Perfect Lemon Bars

    Perfect Lemon Bars

    There’s nothing better than a buttery shortbread crust topped with a juicy lemon filling and a sprinkling of powder sugar. This classic recipe for lemon bars is the only one you’ll ever need! It’s happiness in bite-sized pieces.

    Dessert bars are my favorite because they’re so easy to whip up. All you have to do is mix the ingredients together and throw them in a pan! They’re so potluck-friendly and great for feeding a crowd. After you’ve enjoyed a tasty batch of lemon bars, you’ll have to try some of my other favorites like Neiman Marcus bars, cookie dough bars, and carmelitas!

    Top-down view of lemon bars cut into squares.

    Best-Ever Lemon Bars

    I LOVE lemon bars, maybe even borderline obsessed with them! (Honestly, lemon desserts in general.) I’m always the first to grab them at a party. They’re just so luscious with that buttery shortbread crust and tangy but sweet center. And that finishing touch of powdered sugar? The sweet treat of my dreams!

    I know it sounds like I’m tooting my own horn here, but you will not find a better lemon bar recipe than this one. I tried so many variations but wouldn’t stop until the bars met my requirements. The perfect buttery shortbread crust with enough custardy lemon filling on top. The ratios have to be right! I can wholeheartedly say, these are everything you have ever wanted in a lemon bar! Even my lemon-hating husband was a believer after he tried a piece.

    All the Ingredients You’ll Need

    My one tip here is that you will want to use fresh lemons for this recipe, not lemon juice concentrate. It makes all the difference! From there, all you need are a few simple ingredients from your pantry!

    • Butter: I highly recommend using real butter instead of margarine for the best flavor and texture. Bring it to room temperature before you use it so it mixes smoothly with the other crust ingredients.
    • Confectioners’ Sugar: Adds the perfect sweetness to the shortbread!
    • Flour: All-purpose flour works great for giving the crust structure.

    For the Lemon Filling:

    • Eggs: Make the filling nice and smooth and give it that custard-y effect!
    • Sugar: White sugar helps to balance out the tartness of the lemon juice and zest.
    • Lemon Zest: For some extra tangy flavor! I used about 2 rinds’ worth.
    • Fresh Lemon Juice: Again, fresh is best! You will need about 3-4 large lemons to get enough juice, and then you can use the peels for your zest.
    • Milk: Adds creaminess to the filling. We’re not trying to be healthy here, so go for whole milk! The high fat content will make the filling extra rich and decadent.
    • Confectioners’ Sugar: Enough to sprinkle the lemon bars with. That extra pop of sweetness is the perfect finishing touch!

    Can I Use Bottled Lemon Juice Instead of Fresh?

    You can, but it will change the flavor a bit. I always prefer fresh. When substituting lemon concentrate for real lemon juice in a recipe, use two tablespoons of bottled lemon juice to replace the juice of one lemon.

    Let’s Make Lemon Bars!

    The hardest part of making these lemon bars is waiting to eat them. It also takes a bit of effort to juice and zest the lemons, but it is totally worth it. The flavor is just too good!

    • Preheat: Preheat oven to 350 degrees Fahrenheit. Then grease a 9×13 pan and set aside.
    • Beat: In a large mixing bowl, beat butter and confectioners sugar until blended. Then slowly mix in 1 ½ cups flour.
    • Press: Firmly press into the bottom of a greased 9×13 pan and bake for 18-20 minutes until golden brown.
    • Filling Mixture: While the crust is baking, whisk in a small bowl the eggs, sugar, zest, lemon juice, milk and remaining 3 Tablespoons of flour until frothy. Then pour over the hot crust.
    • Bake: Turn the oven down to 325 degrees and bake an additional 18-20 minutes until the top is lightly brown.
    • Cool and Serve: Cool completely on a wire rack. Then dust the top with additional confectioners’ sugar. Cut into bars and refrigerate any leftovers.

    Juicing Tip:

    Cut and quarter your lemons then microwave them for about 30 seconds. This helps the lemons release more juice!

    4-photo collage of crust mixture and lemon filling being prepared.

    How to Pick the Best Lemons

    It can seem complicated, but when you know what to look for, you’ll be an expert. Go for deep yellow lemons that are heavy when you hold them in your hands. The heavier the fruit and thinner the skin, the more juice it will have!

    Top-down view of lemon bars in a baking sheet.

    Tips for the Best Lemon Bars

    These are a few easy fixes that will take your lemon bars from good to great! Trust me, it’s well worth the effort. Once you take a bite of buttery, lemony goodness you’ll be a believer. Store-bought lemon bars just won’t cut it anymore!

    • Let Your Bars Cool: It’s best to let your bars cool at room temperature for at least two hours. This will help the filling set and make it easier to cut into uniform squares.
    • Room Temperature Wet Ingredients: Use room temperature eggs and butter. They mix up more easily.
    • Line the Pan: If you are worried about the lemon bars not being able to come out, use foil or parchment paper to line the bottom of the pan.
    • Sift the Powdered Sugar: Use a sifter or sieve to spread the powdered sugar on top of the bars. It will cover them evenly and without lumps.
    • Zesting Lemons: Wash your lemons thoroughly before zesting. If you don’t have a zester you can use the smallest holes of a cheese grater. You want to stop zesting once you hit the pith or white part as it is quite bitter.

    Storing Leftovers

    With how amazing these lemon bars are, leftovers are a rarity! If you’re lucky enough to have some or making these bars ahead of time, here’s how to keep them fresh:

    • In the Refrigerator: Store bars in an airtight container or wrap with plastic wrap. They will stay good for 1 week.
    • In the Freezer: Wrap tightly with plastic wrap to prevent freezer burn and store for 2-3 months. Thaw overnight in the fridge and then let them come to room temperature before serving.

    5 lemon bar squares stacked on top of each other.

    More Lemon Dessert Bars

    Lemon bars are divine, I think I have established that. So creating variations and combinations of lemon bars is only a given. These other lemon desserts are so heavenly and perfect for all of your dessert needs! Bar desserts are some of the best too, they are so easy to make, and even easier to eat. You can pre-cut and plate them before a party or special occasion and they are easy to just grab and go. Try one or all of these amazing lemon recipes, you won’t regret it!

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    Perfect Lemon Bars

    There’s nothing better than a buttery shortbread crust topped with a juicy lemon filling and a sprinkling of powder sugar. This classic recipe for lemon bars is the only one you’ll ever need! It’s happiness in bite-sized pieces.
    Course Dessert
    Cuisine American
    Keyword lemon bar recipe, lemon bars, lemon bars recipe
    Prep Time 5 minutes
    Cook Time 20 minutes
    Total Time 25 minutes
    Servings 12 Bars
    Calories 245kcal
    Author Alyssa Rivers

    Ingredients

    Shortbread Crust:

    • 3/4 cup butter, softened
    • 2/3 cup confectioners’ sugar
    • 1-1/2 cups plus 3 tablespoons all-purpose flour, divided

    Lemon Filling:

    • 4 large eggs
    • 1 1/3 cups granulated sugar
    • 2 teaspoons grated lemon zest, from about 2 large lemons
    • 2/3 cup freshly squeezed lemon juice, from 3 to 4 large lemons
    • 1/3 cup milk
    • Additional confectioners’ sugar for sprinkling on top

    Instructions

    • Preheat oven to 350 degrees Fahrenheit. Grease a 9×13 pan and set aside.
    • In a large mixing bowl, use a hand mixer to beat the butter and confectioners' sugar until blended. Slowly beat in 1 and ½ cups flour.
    • Press into the bottom of a greased 13×9 pan and bake for 18-20 minutes until golden brown.
    • While baking, in a small bowl whisk eggs, sugar, zest, lemon juice, milk, and remaining 3 T flour until frothy. Pour over the hot crust.
    • Turn oven to 325 degrees and bake for an additional 18-20 minutes until the top is lightly brown. Cool completely on a wire rack. Dust the top with additional confectioners' sugar. Cut into bars and refrigerate leftovers.

    Notes

    Updated on April 22, 2023

    Originally Posted on April 2, 2019

    Nutrition

    Calories: 245kcal | Carbohydrates: 30g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 128mg | Potassium: 50mg | Fiber: 1g | Sugar: 29g | Vitamin A: 457IU | Vitamin C: 6mg | Calcium: 22mg | Iron: 1mg
  • Potato Galette

    Potato Galette

    Potato galette is a beautiful side dish made up of thinly sliced potatoes seasoned to perfection and baked until crispy on top and creamy in the middle. They are next-level delicious and really easy to make at home!

    I absolutely love potatoes as a side dish, main dish, or midnight snack. Yep, I crave them just about all the time. Which is why I love this recipe so much! These potatoes are a little dressed up making them perfect for special occasions. If you are in the mood for more yummy potato dishes, you’ve got to try these Crack Potatoes, these yummy Crispy Potato Skins, and these Mashed Potato Balls.

    An overhead view of potato galette in a cast iron skillet with fresh herbs on top.

    Potatoes Galette

    Are you ready for the best potato dish you’ve ever had? Because that’s what this potato galette promises! I like to think of myself as a potato connoisseur (just search potato on my blog!) because we eat them at least 3 times a week. My kids absolutely love them and they are a cheap way to fill bellies. So it’s up to me to get a little creative with them because I would be crushed if I ever got tired of them. From ranch potato salad to potato pancakes, you can count on me for the best potato recipes around.

    Let’s talk about potato galette. It’s a layered potato dish that is just potatoes and seasonings. Of course you need fat to make it all come together. I bet you already have the ingredients you need in your pantry right now! You thinly slice potatoes and layer them in a beautiful design in a pan, then bake until they are golden brown and crispy on top. The inside is creamy and soft and everything you want a potato to be!

    Ingredients

    I prefer to use russet potatoes for my potatoes galette. I have never tried another type, but I don’t see why yukon gold potatoes or red potatoes wouldnt be just as good (or better)! Instead of using a baking sheet, you will use a cast iron pan or any oven safe serving platter. I prefer to use an oven safe pan because I like to cook my seasonings in the pan over the stove first, and then put the potatoes in that same pan for baking. You can find the measurements below in the recipe card.

    • Russet Potatoes: You could use other types of potatoes, but I prefer russets for this recipe.
    • Salted Butter: I like to add salted butter because potatoes can handle a lot of salt! You can use unsalted butter if you prefer.
    • Olive Oil: To coat the potatoes for baking.
    • Garlic: Whole cloves of garlic minced.
    • Yellow Onion: They just add tons of flavor to potatoes.
    • Salt and Pepper: For extra flavor, they make the potatoes pop!
    Process photos showing how to prep the ingredients and put the dish together.

    Potato Galette Recipe

    This is such a simple recipe and the flavor is off the charts! I love potato galette because they are a unique way to make a really basic ingredient. You will start on the stove by warming your onion and garlic with butter. Then toss your potatoes in that butter sauce you just made, and layer them back in the skillet. Then bake until golden brown! So simple yet beautiful and delicious.

    1. Prep Oven: Preheat your oven to 400 degrees fahrenheit.
    2. Prep Potatoes: Using a mandolin or a sharp knife, slice your unpeeled, washed potatoes into disks, about ⅛ inch thick. Cover and set aside
    3. Saute Seasonings: In a skillet over medium high heat, melt your butter and saute your onion for about 3 minutes, until they become transparent. Add in your garlic and saute for an additional minute. Remove the pan from heat and add in your olive oil, salt, and black pepper.
    4. Toss Potatoes in Seasoning: Pour your butter mixture into a large bowl and add in your sliced potatoes, toss to coat evenly. Once the potatoes are evenly coated in your butter mixture, add them back into the skillet.
    5. Layer Potatoes: You are going to layer the potatoes in the skillet, overlapping each one about halfway, in a circular pattern until the bottom is covered. Start again on the next layer and repeat until all the potato slices are used. Pour any remaining butter mixture over the top of the top of the potatoes.
    6. Bake: Bake your galette until the potatoes are tender and golden, about 60-70 minutes. Once they are finished baking, remove the skillet from the oven and allow it to cool for about 15-20 minutes before removing from the skillet.
    A close up of potato galette in a cast iron skillet.

    Tips for Making Potato Galette

    There are so many ways to make potato galette, so feel free to switch things up! I like the basic recipe, but you can add so many flavors and additional ingredients. Here are a few tips to make this potato galette perfect for you.

    • Add Fresh Herbs: I like to add fresh herbs on top once the galette is out of the oven but still warm. Things like fresh thyme, fresh rosemary, and green onions are a great option and go great on potatoes.
    • Additional Seasonings: You can add more than just salt and pepper to your potatoes. Things like dried oregano, thyme, paprika, and parsley would all be great.
    • Add Cheese: I absolutely love cheese on my potatoes. I usually like to add freshly ground cheese after the potatoes are done baking. I prefer parmesan cheese and some sour cream, but you could do any type of cheese that you prefer. Some ideas are swiss, cheddar, provolone, and gouda.

    A slice of potato galette being lifted out of the cast iron skillet.

    Storing Leftovers

    Potato galette makes great leftovers because it reheats really well! The top of the galette will get soft when reheated in the microwave, but the flavors won’t change. Reheat slowly in the oven if you want to keep the top crispy.

    • In the Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 5 days.

    More Potato Recipes

    I think potatoes are the perfect companion to any meal. Whether it’s breakfast, lunch, or dinner, there is a type of potatoes to complete your meal. Here are a few of my favorite recipes that I know you’ll love too!

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    Potato Galette

    Potato galette is a beautiful side dish made up of thinly sliced potatoes seasoned to perfection and baked until crispy on top and creamy in the middle. They are next-level delicious and really easy to make at home!
    Course Side Dish
    Cuisine American, French
    Keyword baked potatoes, potato galette
    Prep Time 45 minutes
    Cook Time 1 hour
    Total Time 1 hour 45 minutes
    Servings 8 people
    Calories 264kcal
    Author Alyssa Rivers

    Ingredients

    • 6 large russet potatoes
    • ½ cup salted butter melted
    • 2 tablespoons olive oil
    • 3 cloves garlic minced
    • ½ yellow onion finely chopped
    • 2 teaspoons salt
    • 1 teaspoon pepper

    Instructions

    • Preheat your oven to 400 degrees fahrenheit.
    • Using a mandolin or a sharp knife, slice your unpeeled, washed potatoes into disks, about ⅛ inch thick. Cover and set aside
    • In a skillet over medium high heat, melt your butter and saute your onion for about 3 minutes, until they become transparent. Add in your garlic and saute for an additional minute. Remove the pan from heat and add in your olive oil, salt, and pepper.
    • Pour your butter mixture into a large bowl and add in your sliced potatoes, toss to coat evenly. Once the potatoes are evenly coated in your butter mixture, add them back into the skillet.
    • You are going to layer the potatoes in the skillet, overlapping each one about halfway, in a circular pattern until the bottom is covered. Start again on the next layer and repeat until all the potato slices are used. Pour any remaining butter mixture over the top of the top of the potatoes.
    • Bake your galette until the potatoes are tender and golden, about 60-70 minutes. Once they are finished baking, remove the skillet from the oven and allow it to cool for about 15-20 minutes before removing from the skillet.

    Nutrition

    Calories: 264kcal | Carbohydrates: 30g | Protein: 4g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 681mg | Potassium: 688mg | Fiber: 2g | Sugar: 1g | Vitamin A: 358IU | Vitamin C: 10mg | Calcium: 29mg | Iron: 1mg
  • Wonton Chips

    Wonton Chips

    Get ready to up your snack game, because I’ve got a game-changing recipe for you: wonton chips are where it’s at! These golden, crispy triangles are the perfect vessel for all your favorite dips, from guacamole to hummus to sweet and sour sauce. Once you get a taste of that heavenly crunch, you’ll wonder how you ever lived without them.

    Believe it or not, wonton wrappers are a super useful ingredient to have in your kitchen. Not only can you make these mouthwatering wonton chips, but things like crab rangoon and lumpia as well! Psst- if you want a creamy, crunchy snack in a snap, you’ll also have to these air fryer cream cheese wontons!

    Top-down view of wonton chips in a black bowl.

    Homemade Wonton Chips

    Oh my goodness, have you ever tried wonton chips?! They are seriously the bomb dot com. Crispy, crunchy, and the perfect golden brown, they’re the perfect vessel for all your favorite dips. I’m telling you, once you try them, you’ll never go back to regular old tortilla chips again! (Although I do love a batch of homemade tortilla chips with some salsa.) But there is a time and a place! And right now, the time is for you to try these incredible wonton chips. I promise you won’t regret it.

    I tried these for the first time a few weeks ago and was seriously mind-blown. They have the most delicious crunch! The restaurant made Asian fusion nachos with these bad boys, and it was one of the best appetizers I’ve had in a minute. I knew I had to try recreating these chips at home! And let me tell you… they turned out perfectly. After all, everything is better homemade! All you need are 2 simple ingredients and 15 minutes of your day and you too can be in crunchy chip heaven.

    What You Need to Make Wonton Chips

    You guys, it only takes 2 ingredients. 2! Buy a pack of wonton wrappers next time you’re at the store and thank me later.

    • A Package of Wonton Wrappers: Wonton wrappers are thin sheets of dough made from wheat flour, water, and salt. These wrappers are commonly used to make traditional Chinese wontons, but can also be used to make wonton chips. To make wonton chips, the wrappers are cut into triangles or other shapes and then fried in hot oil until crispy and golden brown. Translation: the best chips of your life. If you can’t find wonton wrappers, egg roll wrappers will also work!
    • Peanut or Vegetable Oil: These are both great options for frying your wonton chips in because of their neutral flavor!

    How to Make Fried Wonton Chips

    I know that frying things in oil can seem a bit intimidating, but trust me, making these crispy wonton chips is a breeze. Plus, it takes less than 30 minutes from start to finish! I love making a big batch of these for my kids and I to snack on throughout the week.

    1. Prepare Oil and Pan for Cooling: Prepare your frying station by filling a large, heavy bottomed pot ½-⅔ of the way full with your preferred frying oil. Then cover a baking sheet with layers of paper towel.
    2. Heat Oil: Heat the oil to 360 degrees Fahrenheit. Use an oil or candy thermometer to monitor the heat while frying. Adjust the flame to maintain the heat between 350-360 degrees Fahrenheit.
    3. Cut Wrappers: Cut the wonton wrappers into triangles. Cover the uncooked wrappers in a clean kitchen towel between batches.
    4. Fry: Add 6-7 triangles, or more if your pot is large enough for more, to the oil at a time and fry for 60-90 seconds, until puffed and deep golden brown. While they are frying, use a spider or slotted spoon to separate the chips from each other. Don’t overcrowd the pot as you fry or the temp of the oil will drop too much and the chips will be oily.
    5. Allow to Cool: Once they are golden brown, remove wonton chips to the prepared cooling rack with a spider or slotted spoon. Let them cool completely before serving or storing.
    3-photo collage of wonton wrappers being fried in oil.

    Tips and Tricks

    Here are a few extra tips to help you make these wonton chips. They are such an easy snack! You can even make them in the air fryer for more hands-off prep.

    • Let Them Cook: Don’t be afraid to let your wonton chips get dark golden brown. If they are only lightly golden, they will likely end up coming out undercooked.
    • Try Different Shapes: For crispy wonton strips, cut the wonton wrappers into thin strips. I tested some that were ¼ inch thick and some that were as thin as I could possibly make. Both were delicious! They’re perfect for salads like this one!
    • Add Seasoning: Add a sprinkle or salt, Chinese 5 spice, or furikake seasoning as soon as you remove the chips from the oil for a little extra pizzazz.
    • In the Air Fryer: Want to make some easy air fryer wonton chips? Simply brush your wonton wrappers with your oil, place a single layer in your air fryer basket, and cook for about 5 minutes at 350 degrees Fahrenheit, giving them a shake halfway through the cooking time. These are so delicious and easy to make! Keep in mind though, the texture won’t be quite as crunchy or bubbly as it would be if you had fried them in oil.

    How Long Do They Last?

    Because these chips are made fresh and without preservatives, they’ll only stay good for about a week. Store in an airtight container at room temperature. I recommend eating them within the first few days!

    Dipping a chip into sweet and sour sauce.

    Sauces to Pair Your Wonton Chips With

    Don’t get me wrong, these chips are great on their own, but made even better with a tasty sauce to dip them in! You can keep things classic and go for sweet and sour sauce, or maybe some sweet chili sauce! You can even serve them with guacamole or salsa, for a fun and tasty twist on traditional chips and dip.

    Print

    Wonton Chips

    Get ready to up your snack game, because I've got a game-changing recipe for you: wonton chips are where it's at! These golden, crispy triangles are the perfect vessel for all your favorite dips, from guacamole to hummus to sweet and sour sauce. Once you get a taste of that heavenly crunch, you'll wonder how you ever lived without them.
    Course Appetizer, Snack
    Cuisine Asian American
    Keyword wonton chip recipe, wonton chips, wonton strips
    Prep Time 5 minutes
    Cook Time 15 minutes
    Total Time 20 minutes
    Servings 4
    Calories 35kcal
    Author Alyssa Rivers

    Ingredients

    • 1 package wonton wrappers
    • Vegetable or peanut oil

    Instructions

    • Prepare your frying station by filling a large, heavy bottomed pot ½-⅔ of the way full with your preferred frying oil. Cover a baking sheet with layers of paper towel.
    • Heat the oil to 360 degrees Fahrenheit. Use an oil or candy thermometer to monitor the heat while frying. Adjust the flame to maintain the heat between 350-360 degrees Fahrenheit.
    • Cut the wonton wrappers into triangles. Cover the uncooked wrappers in a clean kitchen towel between batches.
    • Add 6-7 triangles, or more if your pot is large enough for more, to the oil at a time and fry for 60-90 seconds, until puffed and deep golden brown. While they are frying, use a spider or slotted spoon to separate the chips from each other. Don't overcrowd the pot as you fry or the temp of the oil will drop too much and the chips will be oily.
    • Once they are golden brown, remove to the prepared tray with a spider or slotted spoon. Let them cool completely before serving or storing.

    Nutrition

    Calories: 35kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 0.2mg | Sodium: 11mg | Potassium: 2mg | Fiber: 0.04g | Vitamin A: 0.3IU | Calcium: 1mg | Iron: 0.1mg
  • Patty Melt

    Patty Melt

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    Don’t underestimate a homemade patty melt! This is no average sandwich- it’s crispy bread filled to the brim with a homemade patty and LOTS of cheese. To top it off, it’s got savory and sweet caramelized onions that just make your mouth water.

    If you can’t tell, I’m a sandwich girl. I think there is so much to be said about a well-made sandwich. Warm, cold, pressed, or so big you can barely stuff them in your mouth- I love them all! If you are in the mood for a really amazing sandwich, you’ve got to try this Corned Beef Sandwich, this amazing Meatloaf Sandwich, and this classic Monte Cristo Sandwich.

    A hand holding a patty melt that's been cut in half.

    What Is a Patty Melt?

    You could consider it a burger with bread instead of a bun, or a grilled cheese with a patty! Really, however you look at it, it’s the best fusion of flavors you’ll have in a long time! It’s so simple and easy to make too, you’re family will be blown away that it’s just a few simple ingredients! First, choose your favorite type of bread. I chose rye bread for this recipe, but you could use brioche, sourdough bread, good old white bread, or anything in between. Then, you make your patty and caramelize your onions. Make sure you have lots of your favorite cheese on hand too! I used Swiss and Provolone, but get creative with what you have!

    Ok, from here it’s pretty simple, but the trick to a great patty melt is crispy bread. There’s nothing more disappointing than bread that is smashed flat and still soft and soggy. So make sure to follow my instructions for deliciously crispy bread. You can add a sauce to this recipe if you want! I love boom boom sauce or this classic fry sauce. Just imagine what kind of sauce you like on your burger, and it would go perfectly on this patty melt!

    Ingredients

    This recipe is really just beef, onions, bread, and cheese!! I absolutely adore a simple straightforward list of ingredients, and this sandwich is exactly that. You can also add literally anything you want to this sandwich. Make it your own! I talk more about what to add to this sandwich below in the recipe card. You can find the measurements below in the recipe card.

    • Ground Beef: You are making your own patties! I love just a simple seasoning of salt and pepper, but you can add whatever flavors you want! If you want to cut down on prep time you could buy hamburger patties from the store.
    • Salt and Pepper: To flavor the meat.
    • Butter: To cook the onions.
    • Onion: You want them fairy thinly sliced so they are easy to bite into once they are on the sandwich.
    • Water: You will add water to the pan while you are cooking the onions. This helps to get them nice and caramelized!
    • Rye Bread or Choice of Bread: I prefer rye bread with this recipe, but you can use whatever type of bread you like! I talk more about options below in the tip box.
    • Swiss Cheese: I love the unique flavor of swiss and think it pairs perfectly with the caramelized onions!
    • Provolone Cheese: Provolone is creamy soft cheese perfect for melting.
    Process photos showing how to caramelize the onions, cook the beef patty, and assemble that sandwich.

    Patty Melt Recipe

    This is a classic patty melt recipe. You grab some pieces of bread, a slice of cheese, a beef patty, and some onions. That’s it! I walk you through how to get the most out of your ingredients. The total time for making this recipe is about 20 minutes. For how delicious it turns out, it’s worth every second!

    Prep Ingredients

    1. Cook Patties: Heat a large skillet over medium high heat. Split your ground beef in half and form two patties the same size and shape as your bread. Season your patties with salt and pepper and cook them on your skillet, about 1-2 minutes per side. Allow each side to cook until they have developed a dark brown crust. Remove from heat and set aside
    2. Caramelize Onions: Melt 2 tablespoons of your butter in your skillet and add your prepared onions and toss in the butter. Add in t tablespoons of your water and cook the onions, continually tossing to evenly cook them. Once the water has cooked off then add another 2 tablespoons and Continue cooking. If the onions still need time to fry and crisp up, then add another 2 tablespoons of water and cook the water off. They should be soft but caramelized.
    3. Toast Bread: Melt the remaining butter in the skillet and place two pieces of your bread on the skillet, toast one side of each slice for about 3 minutes. Remove from the skillet and then place 2 slices of swiss on one piece on the cooked side, and 2 slices of provolone on the other piece on the cooked side.

    Put It All Together

    1. Assemble Patty Melt: Put your cooked patty onto one of the cheese covered breads and then cover the patty with half of the cooked onions. Place the other cheese covered slice cheese side down on top of the sandwich and then place the whole sandwich back in the skillet.
    2. Toast Sandwich: Cook each side for 2-3 minutes until the outside of the sandwich is toasted. Then repeat assembly of the sandwich with the next two slices of bread, cheese, patty, and remaining onions.
    3. Enjoy: Enjoy fresh!
    Patty melt sandwiches cut in half with potato chips around them.

    Tips for Making Patty Melts

    This is such a simple sandwich! A patty melt is glorious in more ways than one, and you can make it even more special to you by customizing the ingredients. If you love Dijon mustard, slather it on. If you want some veggies like lettuce or tomatoes, go for it! Ketchup, pickle relish, and Worcestershire sauce all have their place on this sandwich too.

    • Season Your Patty: The beauty of homemade burger patties is you can add whatever you want! Things like garlic powder, paprika, and onion powder would be great additions. If you have a favorite ground beef patty seasoning, feel free to throw that in instead!
    • Types of Bread: When I make this recipe again, I’m going to do it on big fat slices of Texas toast. Doesn’t that sound amazing? You could go in any direction you wanted with your bread. Anything that is homemade, store-bought, fluffy or thin will work for this recipe.
    • Other Cheeses To Try: There is a world of cheeses out there! If you just want to keep things simple, go for some cheddar cheese. I love this combo of Swiss and Provolone, but you could just use one type or the other. You can add as many cheeses as you like! Just make sure there is more than one slice of cheese so you get the true patty melt effect.

    Storing Leftovers

    Like any good sandwich, you are going to want to gobble it up right away! If you do happen to have some leftovers, here is how to store them.

    • In the Refrigerator: You can store your patty melt in an airtight container in the refrigerator for up to 2 days.

    Make It A Meal!

    These patty melts are pretty filling on their own, but I love variety in a meal! Here are some ideas for what to serve with your sandwich.

    • Heat a large skillet over medium high heat. Split your ground beef in half and form two patties the same size and shape as your bread. Season your patties with salt and pepper and cook them on your skillet, about 1-2 minutes per side. Allow each side to cook until they have developed a dark brown crust. Remove from heat and set aside

    • Melt 2 tablespoons of your butter in your skillet and add your prepared onions and toss in the butter. Add in t tablespoons of your water and cook the onions, continually tossing to evenly cook them. Once the water has cooked off add another 2 tablespoons and Continue cooking. If the onions still need time to fry and crisp up, add another 2 tablespoons of water and cook the water off. They should be soft but caramelized.

    • Melt the remaining butter in the skillet and place two pieces of your bread on the skillet, toast one side of each slice for about 3 minutes. Remove from the skillet and place 2 slices of swiss on one piece on the cooked side, and 2 slices of provolone on the other piece on the cooked side.

    • Put your cooked patty onto one of the cheese covered breads and cover the patty with half of the cooked onions. Place the other cheese covered slice cheese side down on top of the sandwich and place the whole sandwich back in the skillet.

    • Cook each side for 2-3 minutes until the outside of the sandwich is toasted. Repeat assembly of the sandwich with the next two slices of bread, cheese, patty, and remaining onions.

    • Enjoy fresh!

    Serves: 2

    Calories884kcal (44%)Carbohydrates35g (12%)Protein44g (88%)Fat63g (97%)Saturated Fat33g (165%)Polyunsaturated Fat2gMonounsaturated Fat20gTrans Fat2gCholesterol184mg (61%)Sodium2102mg (88%)Potassium541mg (15%)Fiber4g (16%)Sugar4g (4%)Vitamin A1149IU (23%)Vitamin C2mg (2%)Calcium673mg (67%)Iron4mg (22%)

    All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

    Course Breakfast, Dinner, lunch

    Cuisine American

    Keyword patty melt

  • Whipped Ricotta

    Whipped Ricotta

    This whipped ricotta made with lemon, honey, and fresh herbs is going to be your new favorite dip. (It also doubles as a spread!) It’s light and creamy, but so flavorful! Serve it up with your favorite pita chips and you have an appetizer that’s perfect for enjoying all spring and summer long.

    This whipped ricotta is one of the best dips I’ve tried in a minute, and SO good with crostini or a sliced baguette. As much as I love heavy, cheesy dips, (I’m looking at you, crack chicken dip!) sometimes it’s nice to switch things up and have something light! A couple more similar recipes to try are this whipped feta dip and Greek yogurt dip. I know you’ll love them as much as I do!

    A small bowl of whipped ricotta served with baked slices of baguette.

    Whipped Ricotta Dip

    Whipped ricotta is hands down one of the best dips and spreads out there! It’s creamy, versatile, and packed with flavor, making it the perfect addition to snack time. Plus, it’s incredibly easy to make and ready in just 5 minutes! It doesn’t get much simpler than that. (Although, if you’re looking for easy and delicious dips, I have a whole list waiting for you here!)

    One of the things I love most about whipped ricotta is its versatility. You can customize it to your liking by adding in different herbs, nuts, or even fruits like berries or figs. It’s also a healthier alternative to other dips that are often loaded with preservatives and artificial ingredients. So why not give whipped ricotta a try and see for yourself why it’s so great! It can be served with crackers, vegetables, toast, or even as a topping on your favorite pasta dish. (It’s a great addition to some homemade lasagna or lasagna soup!)

    Ingredients for Whipped Ricotta Dip

    This creamy, versatile dip only requires a handful of ingredients, most of which you likely already have in your pantry. Best of all, you can customize the flavors to your liking, whether you prefer a touch of sweetness from honey, a kick of heat from red pepper flakes, or the freshness of herbs like thyme. With whipped ricotta, the possibilities are endless! Check out the recipe card below for exact measurements that I used.

    • Whole Milk Ricotta Cheese: This ricotta is smooth, mild in flavor, and when whipped, creates a light and fluffy texture.
    • Heavy Cream: Adding a tablespoon of heavy cream to the whipped ricotta helps to create a silky-smooth texture and adds a touch of richness to the dish. If you don’t have heavy cream, you can substitute it with milk or half and half, but the texture may not be quite as creamy.
    • Lemon Zest: The fresh and zesty flavor of lemon zest adds brightness to the whipped ricotta and balances out the richness of the cheese. You could also add a teaspoon of lemon juice instead if you prefer!
    • Honey: (Hot honey also works!) Honey adds a touch of sweetness to the whipped ricotta. If you prefer a bit of heat, you can substitute honey with hot honey or skip the sweetener altogether.
    • Fresh Thyme: Fresh thyme adds a savory, herby flavor to the whipped ricotta. If you don’t have fresh thyme, you can also use dried thyme, but only use half the amount.
    • Salt and Pepper: Add a pinch of salt and a crack or two of fresh black pepper to taste.
    • Red Pepper Flakes: (Optional) If you want to add a bit of heat to the dip, red pepper flakes are a great addition. Add them sparingly to avoid overpowering the other flavors.

    How to Make Whipped Ricotta

    Now that you’ve got your ingredients ready, here’s how to make the magic! Good news- it takes less than 5 minutes from start to finish! The end result is a dreamy dip that also works as a spread for sandwiches and toast, or a topping for pizza and pasta.

    1. Add Ingredients to Bowl: Add the fresh ricotta, cream, lemon zest, honey, thyme, salt, and pepper to a medium sized bowl.
    2. Whip: Use a hand mixer fitted with the beaters to blend the ingredients together on medium-high speed for 2-3 minutes, until smooth and creamy. You can also make this whipped ricotta recipe with a food processor if you prefer.
    3. Add Toppings: Transfer to a serving dish. Drizzle with honey, a dusting of lemon zest, fresh thyme, and red pepper flakes.
    4. Serve: Serve with crostini, toasted pita bread, or on slices of toast.
    2-photo collage of dip ingredients being mixed together.

    Tips and Tricks

    Here are a couple of extra tips to help you make the most delicious whipped ricotta ever! Bring it to your next get-together with friends and family and I promise it will be a hit.

    • Strain the Ricotta: Make sure to drain any excess liquid from the ricotta before whipping. This will help to create a lighter and fluffier texture.
    • Adjust the Consistency: If the ricotta ends up runny, simply add more ricotta to thicken it up. If there is too much liquid, it can get too soft and become runny. 
    • Toppings/Variations: Customize as you like! Try different herbs (fresh basil is another great option!), spices like smoked paprika or chili powder, replace the cream with extra virgin olive oil, or top with chopped nuts. You could also add roasted tomatoes, olives, or dried fruit for extra flavor and texture!

    Storing Leftovers

    With its creamy texture and tangy flavor, you’ll be lucky to have any leftovers of this whipped ricotta at all. But just in case you do, don’t worry – here are some tips on how to store and enjoy it later.

    • In the Refrigerator: Store in an airtight container for 2-3 days in the fridge. If needed, whip up again before serving or add more ricotta to thicken.

    Dipping a slice of baguette in the whipped ricotta.

    More Creamy and Delicious Dips

    As the temperatures warm up and potlucks are back on the calendar, here are a few great dip recipes to add to your arsenal! They’re super easy to make and don’t require a lot of ingredients, but most importantly, have crazy good flavor that you won’t be able to resist. Find my full list of amazing dips here!

    Print

    Whipped Ricotta

    This whipped ricotta made with lemon, honey, and fresh herbs is going to be your new favorite dip. (It also doubles as a spread!) It's light and creamy, but so flavorful! Serve it up with your favorite pita chips and you have an appetizer that's perfect for enjoying all spring and summer long.
    Course Appetizer, dip
    Cuisine American, Italian, Mediterranean
    Keyword whipped ricotta, whipped ricotta dip, whipped ricotta recipe
    Prep Time 5 minutes
    Total Time 5 minutes
    Servings 1 Cup Ricotta
    Calories 301kcal
    Author Alyssa Rivers

    Ingredients

    • 8 ounces whole milk ricotta
    • 1 tablespoon heavy cream
    • 1 tablespoon lemon zest additional for topping
    • 1 tablespoon honey or hot honey additional for topping
    • 1 teaspoon fresh thyme additional for topping
    • 1 large pinch salt
    • 1-2 cracks of fresh pepper
    • Red pepper flakes optional

    Instructions

    • Add the ricotta, cream, lemon zest, honey, thyme, salt, and pepper to a medium sized bowl.
    • Use a hand mixer fitted with the beaters to beat the ingredients together on medium-high speed for 2-3 minutes, until smooth and creamy.
    • Transfer to a serving dish. Drizzle with honey, a dusting of lemon zest, fresh thyme, and red pepper flakes.
    • Serve with crostini or toasted pita bread.

    Nutrition

    Calories: 301kcal | Carbohydrates: 37g | Protein: 19g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 53mg | Sodium: 244mg | Potassium: 47mg | Fiber: 1g | Sugar: 25g | Vitamin A: 319IU | Vitamin C: 11mg | Calcium: 390mg | 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
  • Rice Pilaf

    Rice Pilaf

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    The combination of tender rice, toasty orzo, savory chicken broth, and aromatic green onions creates a mouth-watering medley that will have you coming back for seconds (and maybe even thirds!). Trust me, this rice pilaf will become a staple side dish in your kitchen once you give it a try. It’s perfect for pairing with all of your favorite meals!

    A good rice dish is the backbone of any hearty meal. This rice pilaf is super delicious and versatile, but if you’re looking to switch things up, try this cheesy zucchini rice, lemon rice, or cranberry pecan sweet potato rice pilaf next!

    Top-down view of rice pilaf served in a black bowl.

    What is Rice Pilaf?

    Rice pilaf is a tasty dish made with rice that’s been cooked in broth and seasoned to perfection. It’s versatile enough to be served alongside many main courses, which makes it one of my go-to side dishes! Rice is great on its own, but even better when it’s packed with flavor. Whether you’re having a family dinner or hosting a big party, rice pilaf is always a hit. It’s warm, comforting, and goes well with just about any protein you can think of. (Try this garlic roasted chicken!) Plus, it’s easy to prepare and can be ready in under 30 minutes. That sounds like a win to me!

    In today’s recipe I also add orzo, which is a rice-like pasta. It helps make the pilaf nice and fluffy and soaks up all of the delicious flavors! I use chicken broth as a base for the pilaf and then add in a few other simple ingredients like green onions and salt and pepper to give it a subtle, savory flavor. You can definitely customize yours and add more seasonings if you prefer. (I have some ideas below!) That’s honestly one of the things I love most about rice pilaf, it’s so versatile and you can use it for almost any meal! Let’s get started!

    Ingredients You’ll Need

    It only takes a handful of simple ingredients to make restaurant-worthy rice pilaf. I wanted something that was subtly savory and not too overpowering so it can go with a variety of main courses, but feel free to season yours however you’d like! Also, check out the recipe card below for measurements of each ingredient.

    • Long Grain White Rice: Fluffy, tender, and perfectly cooked in a flavorful broth. If you don’t have long grain rice, you could also use basmati rice or jasmine rice as a substitute.
    • Orzo Pasta: Next up is the orzo, also known as “rice-shaped pasta.” It adds a fun and unique texture to the dish that you won’t find in a traditional rice recipe. If you don’t have orzo, you could use small pasta like couscous or even quinoa instead.
    • Extra-Virgin Olive Oil: Extra virgin olive oil is used for sautéing the rice and orzo until it’s golden brown and fragrant. You could also use butter if you prefer.
    • Chopped Green Onions: Added for a fresh burst of flavor and color. They add a subtle onion taste that won’t overpower the other ingredients. Chives work, too!
    • Chicken Broth: Chicken broth is the liquid that gives the rice pilaf its signature flavor. It’s important to use a good quality broth to ensure the dish is delicious and not bland. If you don’t have chicken broth, you could use vegetable broth, beef broth, mushroom broth, or even water with a bouillon cube.
    • Salt and Pepper: Add as you go and season to taste!

    Rice Pilaf Recipe

    Now that you have your ingredients ready, here’s how to make this easy rice pilaf recipe! It takes less than 30 minutes to cook up! You’ll have a warm, fluffy side dish in no time. You can make this Instant Pot roasted chicken while it cooks!

    1. Wash Rice: Wash your rice, in a fine mesh strainer run your rice under cold water until the water runs clear, then set aside and allow the water to drain off.
    2. Sauté Rice and Orzo: Pour your olive oil into a large pot and heat up over medium heat. Add in your rice and orzo, stirring frequently, toast the rice and pasta until they begin to slightly brown and become fragrant.
    3. Add in Green Onions: Add in your green onions and cook for an additional 2 minutes.
    4. Pour in Broth: Pour your broth into the pan and increase the heat to medium high, bring to a boil. Once your broth is boiling, reduce the heat to low and cover your pilaf.
    5. Simmer: Leave the pilaf to simmer, covered and undisturbed for 18-20 minutes. After 18 minutes, check your pilaf, the rice and pasta should have absorbed all the liquid. Give it a fluff and a stir with a fork. If there is still liquid, cover and allow to continue cooking for an additional 3-5 minutes.
    6. Serve: When the liquid is all absorbed and your pilaf is tender, add in your salt and pepper to taste. Serve fresh. If your pilaf seems dry you can add 2-3 tablespoons of additional liquid, cover and simmer again until the rice and pasta have fully cooked and there is no remaining liquid.
    4-photo collage of rice and orzo being toasted, then combined with green onions and chicken stock to create a pilaf.

    Tips for Making the Best Rice Pilaf

    Rice pilaf is a delicious and versatile side that can be customized to suit any taste preference. Whether you’re looking to add some protein, vegetables, or spices, rice pilaf can be easily adapted. Get creative! With its simple base ingredients and endless variations, rice pilaf is the perfect canvas for experimenting with new flavors. Make it your own!

    • Extra Flavor: You can easily modify this recipe to pair well with any main dish, adding lemon and basil will give it a tangy twist. Add cayenne or chili powder for a kick. You could also add a dash of Cajun seasoning, lemon pepper, or seasoning salt to customize it even further! Just be sure to season as you go so the flavors don’t become too overpowering.
    • Add Veggies: You can add mushrooms to this dish by cooking the mushrooms in the oil until tender before toasting your rice and pasta. Some other great additions are peas, chopped onions, celery, carrots, and bell peppers.
    • Add Protein: To make your rice pilaf a complete meal, try adding shredded chicken, shrimp, scallops, sliced pork chops, or cube steaks! For a vegetarian version, throw in toasted chickpeas or tofu.
    • More Mix-Ins: When it comes to rice pilaf, I love adding texture. Try adding chopped nuts like almonds, pistachios, walnuts, or pecans, and maybe some dried fruit like apricots or raisins! It’s the perfect balance of sweet and savory.
    • Garnish With Herbs: Fresh herbs make everything better! Adding things like fresh parsley, basil, or mint to your rice pilaf not only gives it a gorgeous presentation, but adds a boost of flavor as well!

    Closeup of a spoonful of seasoned rice and orzo.

    Storing Leftovers

    It’s so easy to store rice pilaf for later. Just pop it in an airtight container, stick it in the fridge, then it’s ready for whenever you’re craving some fluffy, savory goodness! This recipe is also great for meal prep.

    • In the Refrigerator: Store in an airtight container for up to 1 week.
    • Reheating: Reheating leftover rice pilaf is a breeze! Simply place it in a microwave-safe dish, cover with a damp paper towel to add moisture back in, and microwave on high for 1-2 minutes or until heated through. Alternatively, you could reheat it in a large skillet with a splash of water or broth over medium-low heat, stirring occasionally, until heated through.

    Closeup of pilaf in a black bowl.

    Other Tasty Rice Dishes to Try

    If you have a bag of rice sitting in your pantry, here’s how you can jazz it up! These recipes are so easy to make but my family always goes crazy over them. From potlucks to weeknight dinners, they’re some of the best side dish recipes to have in your back pocket. Enjoy!

    • Wash your rice, in a fine mesh strainer run your rice under cold water until the water runs clear, set aside and allow the water to drain off.

    • Pour your olive oil into a large pot and heat up over medium heat. Add in your rice and orzo, stirring frequently, toast the rice and pasta until they begin to slightly brown and become fragrant.

    • Add in your green onions and cook for an additional 2 minutes.

    • Pour your broth into the pan and increase the heat to medium high, bring to a boil. Once your broth is boiling, reduce the heat to low and cover your pilaf.

    • Leave the pilaf to simmer, covered and undisturbed for 18-20 minutes. After 18 minutes, check your pilaf, the rice and pasta should have absorbed all the liquid. Give it a fluff and a stir with a fork. If there is still liquid, cover and allow to continue cooking for an additional 3-5 minutes.

    • When the liquid is all absorbed and your pilaf is tender, add in your salt and pepper to taste. Serve fresh. If your pilaf seems dry you can add 2-3 tablespoons of additional liquid, cover and simmer again until the rice and pasta have fully cooked and there is no remaining liquid.

    Serves: 8

    Calories185kcal (9%)Carbohydrates35g (12%)Protein5g (10%)Fat2g (3%)Saturated Fat0.3g (2%)Polyunsaturated Fat0.3gMonounsaturated Fat1gCholesterol2mg (1%)Sodium439mg (18%)Potassium91mg (3%)Fiber1g (4%)Sugar1g (1%)Vitamin A34IU (1%)Vitamin C1mg (1%)Calcium19mg (2%)Iron1mg (6%)

    All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

    Course Side Dish

    Cuisine American, Greek, Turkish

    Keyword rice pilaf, rice pilaf recipe, rice pilaf with orzo

  • 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!

    Print

    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