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  • Bagel Breakfast Sandwich

    Bagel Breakfast Sandwich

    Start your morning off right with this hearty and filling Bagel Breakfast Sandwich. It has everything you need to fuel your body and to keep you full until lunch. These are also perfect for breakfast on the go and always hit the spot!

    Breakfast is my favorite meal of the day! I seriously can’t wait to whip something up when my eyes pop open in the morning. If you can’t relate, don’t worry! The rest of my family is definitely not like me. They love to grab a bowl of cereal and call it a day. If you are on the hunt for quick and easy breakfast ideas that are more filling and nutrient dense than cereal, you’ve got to try these Overnight Oats, this Overnight Breakfast Casserole, and these simple and filling Breakfast Enchiladas.

    Bagel breakfast sandwiches on a cutting board.

    Breakfast Bagel Sandwich

    There is no better way to say it- this bagel breakfast sandwich is the best breakfast I’ve ever had! And that’s saying a lot, because I LOVE breakfast. Did I mention it’s my favorite meal of the day? You can probably tell I’m pretty passionate about the first meal of the day because I have lots of breakfast recipes on my blog. And they are all amazing because I also have high standards for starting my day.

    These sandwiches are top-notch delicious. If you have a problem with bagels, I don’t know what to tell you except they are delicious and actually not that bad for you compared to a lot of other breakfast choices. Especially if you make your bagels at home, they are a simple bread with only a few ingredients that make the perfect base for your other ingredients. You will layer on delicious scrambled eggs, flavorful bacon, and fresh avocado slices for the perfect bite every time. English muffin sandwiches have nothing on this recipe! Although, if you do love a good breakfast sandwich, my English muffin recipe is really good too,.

    Ingredients

    Bagel breakfast sandwiches have only the best ingredients! Of course like any sandwich recipe, you can put whatever ingredients you want on this. I am listing out the things I prefer below, but there are so many other things you can add. Thinly sliced onion or red onion are amazing on egg sandwiches. I usually sprinkle some freshly cracked pepper and Kosher salt over the top of the eggs once I’m done cooking them. This is one of my favorite breakfast recipes when I have a little extra time to put them together. They are so delicious! You can find the measurements below in the recipe card.

    • Bagel: I prefer the everything bagel because it’s my favorite! You can pick up your favorite kind of bagels from the grocery store, or make some at home! Homemade bagels are next level delicious!
    • Eggs: I prefer scrambled eggs, but you can definitely cook up some fried egg on a skillet. The soft yolk adds lots of flavor and moisture.
    • Bacon: This is my preferred choice of protein, but of course you could use ham, turkey, turkey bacon, or patty sausage instead!
    • Cheddar Cheese: I actually used American cheese, but sharp cheddar would do great. You can also use cream cheese instead of course! Havarti or provolone cheese is also a great choice.
    • Tomato: I like to slice it really thin and lay it on.
    • Arugula: I love arugula because of the strong flavor. I just put a handful of it on. Spinach or lettuce would be delicious too.
    • Avocado: I used half of the avocado for one sandwich. I just sliced it, but you could also make it into guacamole and smear it on.
    Process photos showing how to add the egg, cheese, bacon, and fresh ingredients.

    Bagel Breakfast Sandwiches Recipe

    I am fully aware that pretty much anyone can build a sandwich! This bagel breakfast sandwich really is best when assembled in the order I list out below. When you bite into a sandwich, your tongue can actually taste different flavors together based on how you stacked everything up. This is seriously the best-tasting order to put your ingredients in, I promise!

    1. Cook Eggs and Bacon: Cook the eggs and bacon right before assembling the sandwich.
    2. Toast Bagel: Toast the bagel and spread butter on the bagel if you desire.
    3. Add Egg and Cheese: On the bottom slice of the bagel, layer on the cooked eggs and cheese. Allow the cheese to slightly melt on top of the warm eggs.
    4. Add Bacon and Tomato: Add the bacon and tomato slices.
    5. Top Off and Enjoy: Finish with a handful of arugula, sliced avocado, and the other bagel slice.

    Tips for Making Bagel Breakfast Sandwiches

    These bagel breakfast sandwiches are definitely straightforward. These tips below are some of the ways that I’ve taken this sandwich to the next level! There are so many ways to switch up your ingredients and how your prepare them to make a whole new sandwich every time.

    • Fry Your Eggs: This is one of my favorite ways to switch up this recipe. I fry my eggs instead of scrambling them about half the time. I really love the runny yolk, but that just me! If you want to make a lot of sandwiches at a time, I recommend making this baked scrambled egg dish. It will cut down on a lot of the work!
    • Switch Up Your Protein: This is another one I love to change up. If you are not a fan of bacon, there are so many delicious options! You can even use leftover meat from the night before on this sandwich. I’ve actually made prime rib for a special occasion for dinner, and then thinly sliced in and put it on these sandwiches for breakfast and it was MIND BLOWING! Pretty much any meat will be amazing on this sandwich!
    • Toast Bagels in Oven: This is another great trick especially if you are already making a few sandwiches and don’t mind turning the oven on. The perfect toast on a bagel always comes from the oven if you ask me! You can also leave your oven on low, and once you add the scrambled eggs and cheese, pop them back in the oven to melt that cheese perfectly.

    A close up on the bagel breakfast sandwiches.

    Storing Leftovers

    Like a lot of breakfast sandwiches, I always prefer these bagel breakfast sandwiches fresh. The fresh ingredients mixed with the cooked warm ingredients make this one hard to reheat in the perfect way. You can store your leftovers if you do have any, and here’s how.

    • In the Refrigerator: Wrap your leftovers in plastic wrap or put them in an airtight container in the refrigerator. The avocado will start to brown and go bad in about two days. If you leave the avocado off, you can store this sandwich for up to 5 days.

    More Breakfast Ideas

    If you are into meal planning like I am, it helps to also plan out your breakfasts! I love using my dinner leftovers as inspiration for some of my breakfast recipes. If you are on the hunt for the best breakfast ideas, I’ve listed a few of my favorites below!

    Print

    Bagel Breakfast Sandwich

    Start your morning off right with this hearty and filling Bagel Breakfast Sandwich. It has everything you need to fuel your body and to keep you full until lunch. These are also perfect for breakfast on the go and always hit the spot!
    Course Breakfast
    Cuisine American
    Keyword bagel breakfast sandwich, breakfast sandwich, egg breakfast sandwich
    Prep Time 10 minutes
    Cook Time 5 minutes
    Total Time 15 minutes
    Servings 1 sandwich
    Calories 677kcal
    Author Alyssa Rivers

    Ingredients

    • 1 bagel, sliced (I used everything bagel)
    • 2 eggs, scrambled or fried
    • 2 slices bacon, cooked
    • 1 slice cheddar cheese (I used American)
    • 2 slices tomato
    • arugula
    • half avocado, sliced

    Instructions

    • Cook the eggs and bacon right before assembling the sandwich.
    • Toast the bagel and spread butter on the bagel if you desire.
    • On the bottom slice of the bagel, layer on the cooked eggs and cheese. Allow the cheese to slightly melt on top of the warm eggs.
    • Add the bacon and tomato slices.
    • Finish with a handful of arugula, sliced avocado, and the other bagel slice.

    Nutrition

    Calories: 677kcal | Carbohydrates: 60g | Protein: 32g | Fat: 33g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 373mg | Sodium: 1091mg | Potassium: 456mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1112IU | Vitamin C: 7mg | Calcium: 196mg | Iron: 3mg
  • Baileys Cheesecake

    Baileys Cheesecake

    Indulge in creamy bliss with every bite of this Baileys Cheesecake – a rich and decadent dessert that’s perfect for satisfying your sweet cravings! It has a smooth, chocolatey filling flavored with Bailey’s Irish Cream liqueur on top of a rich Oreo crust.

    When it comes to rich, creamy desserts, cheesecake is number one! Not only does it look great on the dinner table, but it tastes even better! (Especially when you make it from scratch!) If you love cheesecake as much as I do, try this white chocolate raspberry cheesecake, New York cheesecake, or Oreo cheesecake next. You can find my full list of cheesecake recipes here. I have cheesecake bars, mini cheesecakes, and more! It’s dessert heaven!

    A slice of Baileys cheesecake being served with a cake spatula.

    Bailey’s Irish Cream Cheesecake Recipe

    Bailey’s Irish Cream cheesecake is the ultimate dessert for any occasion. Its rich, creamy texture combined with the subtle flavor of Bailey’s Irish Cream creates a heavenly dessert that’s hard to resist. This cheesecake is perfect for St. Patrick’s Day, birthdays, or any celebration that calls for a decadent and delicious dessert. Whether you’re a fan of cheesecake or Bailey’s Irish Cream, this dessert is sure to leave you craving for more! I took one bite and felt like I could eat the entire cheesecake. It’s just so good!

    If you’re a cheesecake lover, then you need to make this Baileys cheesecake. Whether you’re an experienced baker or a novice, this cheesecake recipe is foolproof. So, grab your apron and head to the kitchen to whip up this creamy dessert. Your taste buds will thank you for it! It’s rich, creamy, chocolatey goodness!

    Ingredients You’ll Need

    Crust

    • Oreo Cookies: These chocolatey cookies add a delightful texture and flavor to the crust. Their creamy filling also helps bind the crust together, making it easier to cut and serve.
    • Unsalted Butter: Melted butter is the glue that holds the Oreo crust together. It’s essential for creating a crust that’s firm enough to support the creamy filling!

    Cheesecake Filling

    • Cream Cheese: Cream cheese is the star of the show in any cheesecake recipe, and this one is no exception! Its smooth and creamy texture is the perfect canvas for the Bailey’s Irish Cream and cocoa flavors to shine through.
    • Sour Cream: Adds moisture to the filling and also adds a slight tangy flavor. It’s great for balancing out the sweetness of the Baileys cheesecake!
    • Cocoa Powder: For the perfect rich, chocolatey flavor.
    • Granulated Sugar: Adds sweetness to the filling.
    • Large Eggs: Bind all of the ingredients together and give the cheesecake structure.
    • Bailey’s Irish Cream Liqueur: A key ingredient for this cheesecake. It’s nice and creamy and also gives the filling a subtle coffee and whiskey flavor.

    Ganache

    • Semi-Sweet Chocolate: This acts as the base of the ganache topping. It adds an extra layer of chocolatey goodness without being too sweet.
    • Heavy Cream: Adjusts the consistency of the ganache and also makes it nice and creamy.
    • Bailey’s Irish Cream Liqueur: A splash for extra flavor!
    • Fresh Whipped Cream: The best way to top off any homemade cheesecake.
    4-photo collage of batter being prepared.

    How to Make Baileys Cheesecake

    Making homemade Baileys cheesecake doesn’t have to be intimidating! I’ve broken it up into a few simple sections for you. Trust me, once you start making cheesecake from scratch, you’ll never go back to store-bought. This Bailey’s Irish Cream cheesecake will make you a believer!

    1. Preheat Oven: Preheat the oven to 350 degrees Fahrenheit.
    2. Crust Mixture: Pulse the Oreos in a food processor until the cookies have become a fine crumb. Then pour in the melted butter and pinch of salt and blend until combined.
    3. Add to Pan: Pour your crumb mixture into the prepared springform pan and press evenly into the bottom of the pan and up the sides of the pan. You can use the bottom of a flat glass or a flat measuring cup to really press it in well and get a nice, even crust.
    4. Bake: Bake for 10 minutes. Then allow to cool completely.

    Prepare Cheesecake

    1. Wrap Pan: Using 18 inch heavy duty aluminum foil, wrap the outside of a 10-inch springform pan with 4 sheets of foil. Make sure the sheets of foil go all the way up all sides of the pan to prevent water from getting in.
    2. Cream Cheese Mixture: Add your softened cream cheese to the mixing bowl of your stand mixer and beat with a paddle at medium/high speed for about 1 minute. Scrape down the sides and bottom of the bowl and beat for a few seconds more until it’s smooth.
    3. Mix in Remaining Ingredients: Add the sour cream, cocoa powder, and sugar and mix at medium-low speed until just combined. Scrape the bowl again and mix for 10 seconds. Then add eggs and Bailey’s and beat on low speed until combined. Scrape the bowl again.
    4. Prepare Water Bath: Place your wrapped cheesecake pan in a deep roasting pan. You can alternatively use a baking sheet, so long as the sides are about 2 inches deep. Using very hot water, add water to the baking sheet until there is about 1 ½ inch of water around the springform pan. On a rack in the lower 3rd of the oven, carefully move your pan into the oven.

    Bake

    1. Bake: Bake for 1-1 ½ hours. After about an hour of baking, check the cheesecake’s consistency. A slight jiggle of the pan (while still in the oven) should tell you if it’s ready or needs more time. The cheesecake should be jiggly, but not liquid. If it seems very liquidy still, give it 10-15 more minutes and check it again.
    2. Turn Off Oven: Once the Baileys cheesecake is set, yet jiggly, turn the oven off but leave the cheesecake in the oven for another hour or so, until the oven has cooled down. Resist the temptation to open the oven during this time! The purpose of this step is to allow the cheesecake to cool slowly as the oven cools.
    3. Chill: Doing this will prevent it from cracking, as one of the biggest reasons cheesecakes crack is the drastic temperature change going from the hot oven into the much cooler kitchen. Once the oven and the cheesecake are cooled, remove from the oven and carefully remove the foil lining the pan. Chill in the fridge for at least 6 hours.
    4. Remove From Pan: Before serving, run a knife around the edge of the pan to ensure an easy release when the springform is removed. Top with whipped cream and additional Oreos as you desire.

    Ganache

    1. Combine: Heat the cream in the microwave for 30 seconds, until steaming. Pour over the chocolate and let sit for 3 minutes. Stir until smooth. Add the Bailey’s and mix until combined.
    2. Drizzle: Drizzle ganache over the Baileys cheesecake and top with whipped cream, if desired.
    Chocolate ganache being added on top of the cheesecake.

    Tips for Making the Best Cheesecake

    I know making homemade cheesecake can be tricky, but it doesn’t have to be. Use these tips and tricks and your Bailey’s cheesecake will turn out perfectly every time!

    • Room Temperature Ingredients: Using room temperature ingredients will help you achieve a smooth cheesecake batter. I usually get the cream cheese, sour cream and eggs out of the fridge a couple hours before I’m ready to start baking to ensure they have enough time to soften. 
    • Scrape Bowl: Scrape down the bowl several times between each step. Doing this will prevent thicker batter from sticking to the sides and bottom of the bowl, only to end up making your batter lumpy. 
    • Use Aluminum Foil: Heavy-duty 18-inch aluminum foil is one of the secrets to making cheesecake that not only bakes evenly in a waterbath, but prevents any water from getting in and making the crust soggy. I’ve tried with 2-3 layers of foil, but have found that this can still sometimes leak. Best to go with 4 layers of the foil, making sure it is a big enough piece to go all the way up each side of the pan.
    • Let Cheesecake Cool: Letting your Baileys cheesecake cool in the oven as the oven cools will prevent it from cracking. You don’t want to poke it or stick a thermometer in it either! That will greatly increase the risk of the cheesecake cracking as it cools down. 

    Top-down view of Bailey’s cheesecake topped with whipped cream and chocolate ganache drizzle.

    Storing Leftovers

    This Bailey’s cheesecake is so rich and flavorful, it always goes fast at my house and we usually don’t have leftovers! If you’re lucky enough to have some, here’s how you can keep your delicious cheesecake tasting nice and fresh.

    • In the Refrigerator: Store in the fridge in an airtight container or covered with plastic wrap for up to 5 days. 

    A slice of cheesecake with a bite taken out of it.

    More Amazing Cheesecake Recipes

    Rich, tangy, and delightfully creamy, here are a few more great cheesecake recipes to add to the dessert lineup! They’re the perfect show-stopping dessert for any get-together and will have everyone raving. They taste so much better than anything you can get from the store! You just can’t beat a fresh, homemade cheesecake.

    Print

    Baileys Cheesecake

    Indulge in creamy bliss with every bite of this Baileys Cheesecake – a rich and decadent dessert that's perfect for satisfying your sweet cravings! It has a smooth, chocolatey filling flavored with Bailey’s Irish Cream liqueur on top of a rich Oreo crust.
    Course Dessert
    Cuisine American, Irish
    Keyword bailey’s irish cream cheesecake, baileys cheesecake
    Prep Time 1 hour
    Cook Time 1 hour
    Chill Time 6 hours
    Total Time 8 hours
    Servings 12 People
    Calories 646kcal
    Author Alyssa Rivers

    Ingredients

    Crust

    • 28 Oreos cookies and filling
    • 4 tablespoons unsalted butter melted

    Filling

    • 2 pounds cream cheese 4 8-ounce packages, room temperature
    • 4 ounces sour cream room temperature
    • 2 tablespoons cocoa powder
    • 1 ⅓ cup granulated sugar
    • 5 large eggs room temperature
    • ½ cup Bailey’s irish cream liqueur

    Ganache

    • 3 ounces semi sweet chocolate
    • 3 tablespoons heavy cream
    • 2 tablespoons Bailey’s Irish cream liqueur
    • Fresh whipped cream

    Instructions

    • Preheat the oven to 350 degrees fahrenheit.
    • Pulse the oreos in a food processor until the cookies have become a fine crumb. Pour in the melted butter and pinch of salt and blend until combined.
    • Pour your crumb mixture into the prepared springform pan and press evenly into the bottom of the pan and up the sides of the pan. You can use the bottom of a flat glass or a flat measuring cup to really press it in well and get a nice, even crust.
    • Bake for 10 minutes. Allow to cool completely.

    Cheesecake

    • Preheat the oven to 350 degrees fahrenheit. Using 18 inch heavy duty aluminum foil, wrap the outside of a 10-inch springform pan with 4 sheets of foil. Make sure the sheets of foil go all the way up all sides of the pan to prevent water from getting in.
    • Add your softened cream cheese to the mixing bowl of your stand mixer and beat with a paddle at medium/high speed for about 1 minute. Scrape down the sides and bottom of the bowl and beat for a few seconds more. The goal is to make sure the cream cheese is as smooth as possible so your cheesecake doesn’t have any lumps in it.
    • Add the sour cream, cocoa powder, and sugar and mix at medium-low speed until just combined. Scrape the bowl again and mix for 10 seconds.
    • Add eggs and Bailey’s and beat on low speed until combined, about 30 seconds-1 minute. Scrape the bowl again.
    • Place your wrapped cheesecake pan in a deep roasting pan. You can alternatively use a baking sheet, so long as the sides are about 2 inches deep.
    • Using very hot water, add water to the baking sheet until there is about 1 ½ inch of water around the springform pan. On a rack in the lower 3rd of the oven, carefully move your pan into the oven.
    • Bake for 1-1 ½ hours. After about an hour of baking, check the cheesecake’s consistency. A slight jiggle of the pan (while still in the oven) should tell you if it’s ready or needs more time. The cheesecake should be jiggly, but not liquid. If it seems very liquidy still, give it 10-15 more minutes and check it again.
    • Once the cheesecake is set, yet jiggly, turn the oven off but leave the cheesecake in the oven for another hour or so, until the oven has cooled down. Resist the temptation to open the oven during this time! The purpose of this step is to allow the cheesecake to cool slowly as the oven cools. Doing this will prevent it from cracking, as one of the biggest reasons cheesecakes crack is the drastic temperature change going from the hot oven into the much cooler kitchen. Once the oven and the cheesecake are cooled, remove from the oven and carefully remove the foil lining the pan. Chill in the fridge for at least 6 hours.
    • Before serving, run a knife around the edge of the pan to ensure an easy release when the springform is removed. Top with whipped cream and additional oreos as you desire.

    Ganache

    • Heat the cream in the microwave for 30 seconds, until steaming. Pour over the chocolate and let sit for 3 minutes. Stir until smooth. Add the Bailey’s and mix until combined.
    • Drizzle ganache over the cheesecake and top with whipped cream, if desired.

    Nutrition

    Calories: 646kcal | Carbohydrates: 54g | Protein: 10g | Fat: 44g | Saturated Fat: 24g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 165mg | Sodium: 378mg | Potassium: 260mg | Fiber: 2g | Sugar: 41g | Vitamin A: 1349IU | Vitamin C: 0.1mg | Calcium: 108mg | Iron: 4mg
  • Spam Musubi

    Spam Musubi

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    Spam musubi is a classic Hawaiian snack or on-the-go lunch, made with a slice of seared spam on top of rice, all wrapped in crispy seaweed! It has a delicious soy sauce glaze that makes each bite extra flavorful.

    I find myself craving Hawaiian food SO often. It’s just so flavorful and the meat is always perfectly tender! You’ll have to try this Hawaiian-style garlic shrimp, slow cooker kalua pork or poke bowl recipe next!

    2 spam musubi stacked on top of each other.

    Spam Musubi Recipe

    If you’ve never had musubi before, I know what you’re thinking. Spam, rice, and seaweed? Trust me, it’s one of those things you just need to try. Every time I get Hawaiian takeout, I have to get me one of these bad boys. The spam is so savory and seared to perfection, covered with a delicious soy sauce glaze. The soft white rice and hint of crispiness from the seaweed makes musubi have the best texture ever!

    Musubi is a variation of Japanese onigiri, so if you’ve ever had that, the taste is similar! Once you make some spam musubi at home, you’re going to want it all the time. They taste amazing when you serve them fresh, but you can also easily wrap them up in plastic wrap, store them in the fridge, and enjoy them later!

    Ingredients Needed

    Hawaiian Spam musubi is such a quick and easy snack, and you only need a few simple ingredients to make it! Check out the recipe card below to see the exact measurements I used.

    • Spam: The star of the show! This iconic canned meat has a salty, savory flavor and a texture that’s perfect for grilling or pan-frying. It’s a popular ingredient in Hawaiian cuisine and is a must-have for making musubi.
    • Soy Sauce: Adds a rich umami flavor to the musubi filling. Just a few tablespoons are all you need to take your musubi to the next level.
    • Granulated Sugar: A little sweetness goes a long way in balancing out the salty flavor of the Spam and soy sauce.
    • Nori Seaweed: A type of edible seaweed that’s dried and pressed into thin sheets, nori is an essential component of musubi. Its slightly salty, earthy flavor complements the Spam and rice filling perfectly, and its texture adds a satisfying crunch!
    • Short Grain Rice: The foundation of the musubi! Short grain rice, also known as sushi rice, is a sticky, slightly sweet variety of rice that holds together well when shaped into musubi.
    • Japanese Rice Vinegar: Adds a subtle sweet and tangy flavor to the rice.
    • Salt: A pinch of salt helps enhance the flavor of the rice and also brings out all the other flavors in the musubi filling.
    • Water: The final ingredient, but perhaps the most important! Water is essential for cooking the rice and getting it to the perfect texture for making musubi. Be sure to use the right amount of water and follow the cooking instructions carefully to ensure that your rice turns out perfectly every time.
    4-photo collage of spam being prepared.

    How to Make Spam Musubi

    I know it looks like a lot of steps, but once you get the hang of making musubi you’ll be able to whip them up in no time! I’ve broken this recipe down into 3 parts. Preparing the spam, preparing the rice, and then putting everything together!

    1. Remove Spam: Remove the spam from the can by squeezing the sides and shaking it until the spam comes out in one piece. SAVE THE CAN for assembling the musubi.
    2. Slice: Cut the spam into 9 equal slices. 9 slices allow the slices to be the perfect thickness for musubi, but you can cut them to your desired thickness.
    3. Prepare Skillet: Lightly spray a large skillet with non-stick cooking spray and add the spam slices to the pan. Heat over medium-high heat.
    4. Pan Fry: Fry the slices for 3-4 minutes on each side until golden brown.
    5. Glaze: Whisk together the soy sauce and sugar in a small bowl. Using a pastry brush, brush the spam with the mixture. Continue to cook until the sauce starts to thicken and caramelize. It will create a sweet glaze that clings to the spam and makes it delicious!

    Sushi Rice

    • Wash Rice: Rinse the rice with cold water until the water runs clear.
    • Cook: Cook the rice on the stovetop, in a rice cooker, or in the Instant Pot. If you use a rice cooker or Instant pot, cook the rice according to the manufacturer’s instructions. My rice cooker takes 4 cups of water to cook 3 cups of rice.
    • Vinegar Mixture: While the rice is cooking, add the rice vinegar, sugar and salt together in a small saucepan. Then heat over medium-high heat and whisk until the sugar has dissolved.
    • Combine: Transfer the cooked rice to a large mixing bowl. Then pour the vinegar mixture over the rice and use a spatula to fold the mixture into the rice.
    • Cool: Cover the bowl with saran wrap and let the rice cool on the counter until it reaches room temperature.

    To Assemble

    1. Prepare Can: Wash the spam can and be careful so you don’t cut your fingers! Dry the can and then line it with saran wrap leaving an overlay of extra wrap.
    2. Rice Layer: Spoon about ¼ cup of sushi rice into the bottom of the can.
    3. Add Spam: Place a slice of cooked spam on top of the rice in the can.
    4. Shape: Gather the excess plastic wrap and then gently push it down shaping it into the mold of the can. Pull the musubi out of the can by lifting the gathered plastic wrap up.
    5. Place on Nori: Remove the plastic wrap from the musubi and then place the spam side down onto the nori. Center it in the middle of the wrapper. Wrap the strip of nori tightly around the musubi and seal it using your finger dipped in water.
    6. Enjoy: Serve musubi warm or chilled. It’s so perfect for an on-the-go snack!
    3-photo collage of the snack being assembled.

    Tips and Tricks

    Musubi is super simple to make, but here are a few ways you can perfect it and make it your own! You’re going to love this savory Hawaiian snack.

    • Type of Rice: I like to use Botan Calrose rice.
    • Musubi Thickness: The thickness of your spam slices and the rice-to-spam ratio is entirely up to you.
    • Add Vinegar Mixture Slowly: Add the vinegar mixture to the rice a little at a time. This is to ensure the rice doesn’t get too wet. It still needs to be sticky to keep it’s shape.
    • Using Different Meat: Musubi is most commonly made with Spam, but I’ve also seen it made with teriyaki chicken and beef! You’ll have to try a few different varieties!

    Top-down view of 3 spam musubi.

    Storing Leftover Musubi

    Congratulations! You’ve made a delicious batch of musubi and now you’re wondering how to store the leftovers. Don’t worry, it’s easy and you can keep enjoying your tasty treats for days to come. First things first, let your musubi cool down completely before storing them. Nobody likes warm, soggy musubi. Once they’ve cooled, wrap each musubi tightly in plastic wrap. This will help keep them fresh and prevent any unwanted moisture from seeping in.

    • In the Refrigerator: Musubi will keep in the fridge for up to 3 days. Just make sure it’s wrapped tightly in plastic wrap so it stays fresh!
    • In the Freezer: Want to save your musubi for longer? No problem! Wrap each musubi tightly in plastic wrap, then pop them in a freezer-safe bag. They’ll stay fresh for up to two months in the freezer. When you’re ready to eat them, let them thaw overnight in the fridge, then reheat them in the microwave or over the stove.

    2 musubi on a stoneware plate. One has a bite taken out of it.

    More Tasty Hawaiian Recipes

    Here are a few more recipes inspired by Hawaiian cuisine for you to try! They’re all so flavorful and delicious, it’s like having a luau from the comfort of your kitchen! My kids LOVE these recipes and are always asking for seconds. I’m sure you and yours will love them just as much!

    Spam Musubi

    Sushi Rice

    Spam

    • Remove the spam from the can by squeezing the sides and shaking it until the spam comes out in one piece. SAVE THE CAN for assembling the musubi.

    • Cut the spam into 9 equal slices. 9 slices allow the slices to be the perfect thickness for musubi, but you can cut them to your desired thickness.

    • Lightly spray a large skillet with non-stick cooking spray and add the spam slices to the pan. Heat over medium-high heat.

    • Fry the slices for 3-4 minutes on each side until golden brown.

    • Whisk together the soy sauce and sugar in a small bowl. Using a pastry brush, brush the spam with the mixture. Continue to cook until the sauce starts to thicken and caramelize. It will create a sweet glaze that clings to the spam and makes it delicious!

    Sushi Rice

    • Rinse the rice with cold water until the water runs clear.

    • Cook the rice on the stovetop, in a rice cooker, or in the Instant Pot. If you use a rice cooker or Instant pot, cook the rice according to the manufacturer’s instructions. My rice cooker takes 4 cups of water to cook 3 cups of rice.

    • While the rice is cooking, add the rice vinegar, sugar and salt together in a small saucepan. Heat over medium-high heat and whisk until the sugar has dissolved.

    • Transfer the cooked rice to a large mixing bowl. Pour the vinegar mixture over the rice and use a spatula to fold the mixture into the rice.

    • Cover the bowl with saran wrap and let the rice cool on the counter until it reaches room temperature.

    To Assemble

    • Wash the spam can and be careful not to cut your fingers! Dry the can and line it with saran wrap leaving an overlay of extra wrap.

    • Spoon about ¼ cup of sushi rice into the bottom of the can.

    • Place a slice of cooked spam on top of the rice in the can.

    • Gather the excess plastic wrap and gently push it down shaping it into the mold of the can. Pull the musubi out of the can by lifting the gathered plastic wrap up.

    • Remove the plastic wrap from the musubi and place the spam side down onto the nori. Center it in the middle of the wrapper. Wrap the nori tightly around the musubi and seal it using your finger dipped in water.

    • Serve musubi warm or chilled. It’s a perfect on the go snack!

    Serves: 9

    Serving1musubiCalories372kcal (19%)Carbohydrates57g (19%)Protein10g (20%)Fat10g (15%)Saturated Fat4g (20%)Polyunsaturated Fat1gMonounsaturated Fat5gCholesterol27mg (9%)Sodium1016mg (42%)Potassium217mg (6%)Fiber2g (8%)Sugar3g (3%)Vitamin A45IU (1%)Vitamin C0.3mgCalcium4mgIron3mg (17%)

    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 lunch, Snack

    Cuisine hawaiian

    Keyword musubi recipe, spam musubi

  • How to Make Homemade Whipped Cream

    How to Make Homemade Whipped Cream

    Stop running to the store for Cool Whip, this homemade Whipped Cream is so much better! It’s real fresh cream without added preservatives or flavors, and it makes the perfect topping for your cakes, cobblers, and sundaes.

    If you haven’t noticed, I’m kind of into my sweets! Homemade treats are the best, and once I tried making whipped cream on my own, I knew I could never have it any other way. It’s just the best! The best tasting, and the best for you too. Try this whipped cream on top of a cup of hot chocolate, along with your chocolate cake, or even on top of your pancakes!

    Whipped cream on a whisk.

    Homemade Whipped Cream

    If you have never tried whipped cream made at home, you have to get in your kitchen and whip some up right now! I’m not kidding when I say it’s a total game changer when it comes to literally every dessert with whipped cream in it. Are you a fan of fruit salad? You’re going to love it so much more with freshly whipped cream. Strawberries taste divine with this topping. Pumpkin pie will never be the same without homemade whipped cream once you try it.

    All you need is heavy cream and vanilla. I like to add a little powdered sugar to sweeten it up a little bit. That part is totally optional. It’s nice to have it sweetened when you are eating it on something like a strawberry shortcake. There is no reason to be afraid of making whipped cream at home. Once you try it, you’ll realize how simple it is and never go back!

    Ingredients

    I am in love with making homemade whipped cream. It’s so simple, and if I know I’m making a dessert that should be topped with whipped cream, all I have to do is pick up a carton of heavy cream from the store. I share all of my tips below for getting the perfect cream every time. You can find the measurements below in the recipe card.

    • Heavy Whipping Cream: Heavy cream is a must. It is obviously the main ingredient here! You need it to have a lot of milk fat to whip up correctly, so make sure to grab heavy cream.
    • Powdered Sugar: Confectioners’ sugar is to sweeten up the whipped cream. It is amazing without it if you want to leave it out! The taste is delicious either way. Don’t use granulated sugar because you want your cream really smooth.
    • Vanilla Extract: This adds extra vanilla flavor.
    Process photos showing the ingredients and then them all whipped together.

    Homemade Whipped Cream Recipe

    The key to homemade whipped cream is soft peaks. The heavy cream whips up to this really light whipping cream that isn’t quite like what you get at the store. It doesn’t have any extra ingredients, whiches makes it taste different than what the store-bought stuff from the freezer section. Trust me, you are going to love it so much more! You can even freeze leftovers so you don’t have to waste anything. You can put your whipped cream into a piping bag for a more finished decoration.

    1. Whip Cream: Add the cream, sugar, and vanilla to a stand mixer and use the whisk attachment to whip until you reach medium-stiff peaks. The cream shouldn’t be so stiff that the peaks stand up, but rather just stiff enough to maintain its shape but not stand up firmly.
    2. Add to Piping Bag: Add the cream to a piping bag to pipe on desserts or use a spoon to add dollops.

    Tips for Making Homemade Whipped Cream

    I think a lot of people assume that making whipped cream at home is harder than it is. It’s actually quite simple! And with these tips below, you will be able to make the perfect whipped cream every time!

    • Chill Bowl: Chill your mixing bowl and whisk for an hour before making the whipped cream. Using chilled utensils along with having chilled cream will help the cream whip up much faster. If you are using a hand mixer, make sure to chill your beaters.
    • Sweetness: If you prefer your whipped cream more or less sweet, feel free to adjust the amount of powdered sugar added. You could also use maple syrup to sweeten it instead for a more natural option.
    • Stabilizers: If you would like to stabilize the whipped cream so it lasts a bit longer after being piped, add 1 tablespoon of instant vanilla pudding powder when you begin whipping the cream.

    A look into the mixer bowl with the whipped cream.

    Storing Leftovers

    Homemade whipped cream really is best served fresh. The longer it sits in the refrigerator, the more it deflates. You can store it in the refrigerator or freezer, and here are my tips for doing that.

    In the Refrigerator: Cover the whipped cream tightly with plastic wrap and keep chilled until ready to serve, or up to 24 hours. The longer it sits, the more it will deflate. For best results whip it just before serving. 
    In the Freezer: Homemade whipped cream can be frozen, but it’s best to top whatever you are using the cream with before freezing. It will not maintain its shape if you freeze it, thaw it and then want to pipe it onto something.

    Cream being pipes onto the top of a chocolate cheesecake.

    More Homemade Toppings

    Whether it’s a caramel sauce, hot fudge, or delicious homemade whipped cream, you can’t go wrong with a homemade topping. They are really simple to make and take your desserts over the top. I love them so much. Here are a few of my favorite recipes that I know you are going to love!

    Print

    Homemade Whipped Cream

    Stop running to the store for Cool Whip, this homemade Whipped Cream is so much better! It's real fresh cream without added preservatives or flavors, and it makes the perfect topping for your cakes, cobblers, and sundaes.
    Course Dessert, Topping
    Cuisine American
    Keyword homemade whipped cream, whipped cream
    Prep Time 10 minutes
    Cook Time 0 minutes
    Total Time 10 minutes
    Servings 2 Cups
    Calories 668kcal
    Author Alyssa Rivers

    Ingredients

    • 1 ½ cups heavy whipping cream chilled
    • ¼ cup powdered sugar
    • ½ teaspoon vanilla extract

    Instructions

    • Add the cream, sugar, and vanilla to a stand mixer and use the whisk attachment to whip until you reach medium-stiff peaks. The cream shouldn’t be so stiff that the peaks stand up, but rather just stiff enough to maintain its shape but not stand up firmly.
    • Add the cream to a piping bag to pipe on desserts or use a spoon to add dollops.

    Nutrition

    Calories: 668kcal | Carbohydrates: 20g | Protein: 5g | Fat: 64g | Saturated Fat: 41g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 202mg | Sodium: 49mg | Potassium: 171mg | Sugar: 20g | Vitamin A: 2624IU | Vitamin C: 1mg | Calcium: 118mg | Iron: 0.2mg
  • Slow Cooker Corned Beef and Cabbage Stew

    Slow Cooker Corned Beef and Cabbage Stew

    This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.

    Corned Beef and Cabbage slow cook all day with hearty vegetables making one delicious stew! This is a classic recipe with nostalgic flavors, and it’s so easy to whip up.

    I just love a good stew, they are so filling and the perfect thing to throw in the slow cooker. I’ve also never heard ANY of my kids complain about stew for dinner, and that’s saying something! If you are on the hunt for more stew recipes, you’ve got to try this Slow Cooker Beef Stew, this amazing Beef Bourguignon, and this tasty One Pot Chicken Stew.

    Corned beef and cabbage stew in a slow cooker.

    Corned Beef Stew

    I am sharing a delicious recipe with you today that has been in our family for years. Whether you are Irish or not, this recipe will become an instant family favorite. It is perfect for your St. Patrick’s Day celebration and is hearty and full of flavor. Serve it with some homemade cornbread, this super simple garlic bread, or a refreshing tomato basil salad.

    The secret to making slow cooker corned beef and cabbage so flavorful is the pickling spice. Pickling spice has mustard seeds, allspice berries, whole coriander seeds, and red pepper flakes which add a flavorful and unique taste to this stew. I accompanied it with some other great spices including garlic powder, paprika, and salt and pepper.

    Slow Cooker Corned Beef Ingredients

    The ingredients are so simple for this slow cooker corned beef and cabbage stew, but I think that’s what makes it such a classic recipe! The flavors really pop once you add the pickling spice. Find the measurements below in the recipe card.

    • Corned Beef: You need 2 pounds of corned beef, then cut them into cubes.
    • Potatoes: I like to use russet. Cut into stew sized cubes.
    • Celery: They add great flavor and texture.
    • Onion: I prefer white onion for this recipe.
    • Carrots: You can buy baby carrots and toss them in, or peel and chop large carrots.
    • Cabbage: You will need ½ head of cabbage, and slice it into pieces that make sense to pick up with your spoon.
    • Beef Broth: This is the base of this amazing sauce.
    • Worcestershire Sauce: Adds spice.
    • McCormick® Pickling Spice: This is the key ingredient!
    • McCormick® Garlic Powder: Adds savory flavors. You could add fresh garlic if you wanted to.
    • McCormick® Paprika: I like a little spice.
    • Salt and Pepper: Adds extra flavor.
    • Cornstarch: Optional to thicken sauce.
    • Parsley, Salt and Pepper: For garnish.
    Process photos showing how to prepare the meat, veggies, broth, and add it to pot.

    How to Make Slow Cooker Corned Beef and Cabbage Stew

    This recipe has been in our family for years. But I decided to add my own spin to it. I wanted to make it in the slow cooker, and I wanted to turn it into a delicious and hearty stew. The result was better than I could have expected! The crock-pot brought all of these ingredients together so perfectly. I don’t have alcohol on hand, so I didn’t add any beer to the broth but it would be amazing that way. This is a really simple and delicious dish that the whole family will rave about.

    1. Add Ingredients to Slow Cooker: Add corned beef, potatoes, celery, onion, carrots, and cabbage to your slow cooker.
    2. Mix Spices in Bowl: In a medium-sized mixing bowl combine beef broth, Worcestershire sauce, pickling spice, garlic powder, paprika, and salt and pepper. Then pour over the meat and veggies.
    3. Cook: Cook on low for 8-10 hours or high for 5-6 until the vegetables are tender and the meat is cooked throughout.
    4. Garnish: Add salt and pepper to taste and then garnish with chopped parsley.
    A bowl of slow cooker corned beef and cabbage stew.

    Tips for Making Corned Beef and Cabbage Stew

    There are a lot of recipes for corned beef stew out there, but I’ve never tasted one that I like more than my slow cooker corned beef and cabbage recipe. It’s so simple and delicious. Here are a few additions or substitutions you could make if you have missing ingredients or want to switch things up, and tips for making the recipe.

    • Other Spices: When I think of a stew, I think of bay leaves. Absolutely feel free to throw some in when you get ready to turn the pot on. A sprinkle of dill could be amazing. McCormick has a spice packet for beef stew that you could throw in there too. Really just play with the flavors until they are perfect for you.
    • Cubed Ingredients: One of the biggest tips I could ever share is to pay attention to the size of your cuts. If you have huge chunks of meat, and tiny slices of celery, you are going to end up with tough meat and mushy veggies. Make sure to try to keep your cuts even in one inch cubes so that everything will finish cooking at the same time.
    • Add Beer: This is pretty traditional in the recipe. I don’t ever have beer in the house, so most of my recipes won’t call for it. This recipe tastes amazing with beer in it! You can add up to a cup of beer to help make that broth nice and flavorful.

    A spoon taking a scoop out of the stew.

    Storing Leftovers

    You better believe that this slow cooker corned beef and cabbage stew makes the BEST leftovers. I seriously love having this one in the fridge, and the freezer because it’s a family favorite and a great one to reheat when you need a flavorful dinner on the spot.

    • In the Refrigerator: You can store your leftovers in an airtight container in the refrigerator for up to 6 days.
    • In the Freezer: Put your stew in a plastic bag in the freezer and store for up to 3 months.

    More Stew Recipes to Try

    No matter what time of year it is, my family is always excited about stew for dinner. It’s a great way to use pieces of meat that would be too tough to chew and turn them into a soft and flavorful dinner. It’s also an inexpensive way to put together a filling dinner, and to get my kids to eat their veggies! It’s all around a win win, so here are some of my other family favorites that you will love.

    • Add corned beef, potatoes, celery, onion, carrots, and cabbage to your slow cooker.

    • In a medium sized mixing bowl combine beef broth, worchestershire sauce, pickling spice, garlic powder, paprika and salt and pepper. Pour over the meat and veggies.

    • Cook on low for 8-10 hours or high for 5-6 until the vegetables are tender and meat is cooked throughout.

    • Add salt and pepper to taste and garnish with chopped parsley.

    Originally Posted March 9, 2015
    Updated March 5, 2023

    Serves: 6

    Calories434kcal (22%)Carbohydrates28g (9%)Protein29g (58%)Fat23g (35%)Saturated Fat7g (35%)Cholesterol82mg (27%)Sodium2743mg (114%)Potassium1340mg (38%)Fiber7g (28%)Sugar4g (4%)Vitamin A250IU (5%)Vitamin C88mg (107%)Calcium116mg (12%)Iron8mg (44%)

    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, Main Course

    Cuisine American, Irish

    Keyword corned beef and cabbage stew, slow cooker recipes, stew recipes

     

  • Olive Oil Cake

    Olive Oil Cake

    If you’ve never tried it, (which you definitely should!) olive oil cake has a light and moist texture, with a slightly crispy crust. The flavor is delicate and subtle, with fruity and nutty notes. You will love every bite!

    Looking for more cake recipes that are out-of-this-world moist? Try this brown butter almond cake if you’re wanting another nutty dessert, rum cake, or Kentucky butter cake!

    A slice of olive oil cake being picked up with a cake spatula.

    Olive Oil Cake Recipe

    Olive oil cake is a delicious and unique dessert that has been growing in popularity recently. This cake is made with high-quality olive oil, which gives it its signature rich, buttery flavor and a moist, tender texture. The olive oil adds a slightly fruity, nutty taste that really sets this cake apart from other desserts! Olive oil cake is also made with lemon zest and juice, which add a bright, refreshing flavor that balances out the richness of the olive oil. The flavor is so tasty!

    In terms of texture, olive oil cake is similar to a traditional pound cake, but with a slightly denser crumb. The olive oil keeps the cake moist and tender, while also giving it a light, fluffy texture. When baked properly, this cake should be soft and airy, with a delicate, melt-in-your-mouth quality. It’s a delight to eat! This cake is a delicious and sophisticated dessert that is perfect for any occasion. Let’s get started!

    Ingredients Needed

    Who needs a store-bought dessert when you have flour, sugar, and a bottle of olive oil to create the most delicious cake ever! I love this recipe because of all the simple ingredients. Usually, the only things I need to pick up are Greek yogurt and a lemon! If you’re looking for measurements, they can all be found in the recipe card below.

    • All-Purpose Flour: Gives the cake structure.
    • Granulated Sugar: Adds the perfect sweetness to the olive oil cake.
    • Baking Powder and Soda: Help the cake rise so it’s extra light and airy!
    • Salt: Just a pinch is all you need. It helps to balance out the sweetness of the cake and also enhance the overall flavor.
    • Extra-Virgin Olive Oil: I recommend using a high quality olive oil so the cake has the best taste.
    • Plain Greek Yogurt: Helps to tenderize the cake and adds a slight tang.
    • Large Eggs: Use room temperature eggs so they mix into the batter smoothly.
    • Lemon Juice: Fresh is best!
    • Lemon Zest: Adds a little extra zesty flavor.

    How to Make Olive Oil Cake

    This olive oil cake recipe is so simple. Simply mix up all of your ingredients and pop your pan in the oven! You will absolutely love the rich, buttery dessert you end up with.

    1. Preheat Oven, Prep Pan: Preheat the oven to 350 degrees fahrenheit and then grease a 9 inch round cake pan or springform pan. For easy removal, add a parchment round to the bottom of the pan and lightly grease the parchment paper.
    2. Dry Ingredients: In a large bowl whisk together the flour, sugar, baking powder, baking soda and salt.
    3. Mix in Wet Ingredients: Add the olive oil, yogurt, eggs, lemon juice and lemon zest to the flour mixture. Whisk until just combined. Don’t overmix.
    4. Bake: Pour the batter into the prepared pan and bake for 35-40 minutes, until a toothpick comes out clean from the center of the cake.
    5. Cool: Let the cake cool in the pan for 15-20 minutes before removing. Cool the rest of the way on a cooling rack.
    6. Add Powdered Sugar: Dust with powdered sugar before serving.
    3-photo collage of batter being prepared.

    Tips and Tricks

    These tips and tricks are the key to the perfect olive oil cake. Once you try a bite, you’ll be hooked!

    • Olive Oil: Use high quality, extra-virgin olive oil! You don’t have to use the most expensive oil, but a higher quality olive oil will lend a nice fruity, robust flavor to your cake.
    • Don’t Overmix: Mix the wet ingredients into the dry only until they are just combined. This will ensure your cake has a tender crumb and doesn’t end up tough. 
    • Toppings: Serve with a dusting of powdered sugar, Greek yogurt, a dollop of whipped cream or fresh berries if desired.

    Top-down view of a whole olive oil cake.

    How Long Does Olive Oil Cake Last?

    As long as you store it properly, you’ll be able to enjoy this moist and delicious cake all week long!

    A slice of cake on a stoneware plate.

    More Delicious Pound Cake Recipes

    I’ve rounded up a few of my favorite pound cake recipes for you! They’re all moist, sweet, and packed with delicious flavor. Whether you’re wanting something fruity, zesty, or chocolatey, I’ve got you covered! Pick one of these recipes for your next get-together and I promise it will be a hit.

    Print

    Olive Oil Cake

    If you’ve never tried it, (which you definitely should!) olive oil cake has a light and moist texture, with a slightly crispy crust. The flavor is delicate and subtle, with fruity and nutty notes. You will love every bite!
    Course Dessert
    Cuisine American
    Keyword olive oil cake, olive oil cake recipe
    Prep Time 20 minutes
    Cook Time 40 minutes
    Total Time 1 hour
    Servings 1 9-Inch Cake
    Calories 695kcal
    Author Alyssa Rivers

    Ingredients

    • 1 ⅓ cup all-purpose flour
    • ⅔ cup granulated sugar
    • ½ teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • ¾ cup high quality extra virgin olive oil
    • ⅔ cup plain Greek yogurt
    • 2 large eggs room temperature
    • ¼ cup fresh lemon juice
    • 2 tablespoons lemon zest

    Instructions

    • Preheat the oven to 350 degrees fahrenheit and grease a 9 inch round cake pan or springform pan. For easy removal, add a parchment round to the bottom of the pan and lightly grease the parchment.
    • In a large bowl whisk together the flour, sugar, baking powder, baking soda and salt.
    • Add the olive oil, yogurt, eggs, lemon juice and lemon zest. Whisk until just combined. Don’t overmix.
    • Pour the batter into the prepared pan and bake for 35-40 minutes, until a toothpick comes out clean from the center of the cake.
    • Let the cake cool in the pan for 15-20 minutes before removing. Cool the rest of the way on a cooling rack.
    • Dust with powdered sugar before serving.

    Nutrition

    Calories: 695kcal | Carbohydrates: 68g | Protein: 11g | Fat: 43g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 30g | Trans Fat: 0.01g | Cholesterol: 84mg | Sodium: 473mg | Potassium: 194mg | Fiber: 1g | Sugar: 35g | Vitamin A: 123IU | Vitamin C: 10mg | Calcium: 83mg | Iron: 3mg
  • Crystal Candy

    Crystal Candy

    This gorgeous crystal candy tastes as good as it looks! Inspired by the Japanese candy “Kohakutou,” it’s such a fun treat to make with the kids. It has an addictive crunch to it and can be made with any flavor of your choosing!

    I love fun activities with the kids that double as a tasty treat! Nothing quite lives up to this crystal candy (isn’t it beautiful?!) but a few more fun recipes to try are: ice cream in a bag, snow ice cream, and hot chocolate bombs!

    Top-down view of crystal candy on a baking sheet with parchment paper.

    Kohakutou Crystal Candy Recipe

    You may have seen this gem-inspired treat popping up on social media. It’s actually called “Kohakutou” and originated from Japan! Translated, it means “amber candy.” The great thing about this crystal candy is that it only needs a few simple ingredients to make. This includes sugar, agar agar, food coloring, and your flavoring of choice! Plus, did I mention it’s vegan and gluten free? It’s the perfect sweet treat for anyone in your family!

    Kohakutou crystal candy is made by coating small cubes of agar jelly with sugar. The candy has a unique texture that is chewy with a crispy exterior, and it’s usually fruit-flavored. Kohakutou is often served as a dessert or snack in Japan, and is popular for its beautiful appearance as well as its yummy taste! The candy is often packaged in small boxes or bags, making it a great gift! Give a bag of this to your neighbors and they’ll love you forever.

    Ingredients Needed

    The BEST part about this crystal candy recipe is all of the simple ingredients it uses! It’s so easy to whip up with the kids. Just make sure you have agar agar, that’s what’s going to give the candy a slightly gummy texture.

    • Water: Water is a crucial ingredient in making crystal candy as it is used to dissolve the sugar and agar agar powder.
    • Agar Agar Powder: Agar agar is a type of seaweed-based gelatin. It’s used to give crystal candy its firm and slightly chewy texture. It’s dissolved in boiling water along with the sugar to create the candy base!
    • Granulated Sugar: Adds sweetness to the crystal candy and also helps to create a crystal-like structure when it cools!
    • Flavoring: A small amount of flavoring, such as vanilla, fruit extracts, or other flavorings, is added to the candy mixture to give it yummy flavor. Use your favorites here! I used a variety pack of fruit oils from Amazon.
    • Liquid Food Coloring: Adds color to the crystal candy. You can adjust how much you add in to make it vibrant or more subtle like a real gemstone.

    How to Make Crystal Candy (Kohakutou)

    Crystal candy is so fun to make! It’s super simple, honestly the hardest part is waiting a few days while it sets! So, grab your family and make a batch of this delightful candy! My kids love to customize the colors and flavors of their candy. The process is so fun!

    1. Prepare Ingredients: Before you begin, make sure you have everything out and ready because the candy begins to set up quickly after cooking. However many different flavors and colors you would like to use, lightly grease small containers. I used small tupperware and do 2-3 flavors per batch. Have your food coloring and flavoring ready to go.
    2. Agar Agar Mixture: Add the water to a small pot and then sprinkle the agar agar in. Stir and let stand for 5 minutes.
    3. Boil, Add Sugar: Bring the water and agar agar to a boil and then boil for 3 minutes. Add the sugar and stir. Reduce the heat and simmer for 2-3 minutes.
    4. Separate: Remove from the heat and separate into the different prepared containers. Move quickly but carefully and add your flavoring and coloring to the candy. In total you should use about ¼ teaspoon of flavoring, so if you choose to do more than one flavor stick with just a few drops of flavoring to avoid it being too strong.
    5. Swirl: Use a toothpick or wooden skewer to swirl the flavoring and color through the candy.

    Creating the Crystal Shapes

    1. Chill: Cover and refrigerate for 1-2 hours, until the candy is firm. Then use a knife to pop the candy out in one piece onto a cutting board. It should be firm but sticky.
    2. Cut: Use a paring knife to cut the crystal candy to whatever shapes you want. You can trim, or “bevel” the edges so the pieces look more crystal or gem like.
    3. Add to Baking Sheet: Lay all the candy pieces out on parchment lined baking sheets.
    4. Set: Then store in a cool, dry place for 5-7 days at minimum, rotating them as needed so all the pieces form a crust on the outside.
    6-photo collage of candy mixture being melted over the stove and then added to the mold.

    Tips and Tricks

    Here are a few more tips to keep in mind so your crystal candy turns out perfectly! Making this beautiful candy is so fun, and you end up with a delicious treat at the end!

    • Using Agar Agar: Agar agar is an essential ingredient for these candies and unfortunately doesn’t have a good substitute. You can find it pretty easily on Amazon.
    • Use Liquid Food Coloring: Liquid food coloring is the best for this recipe. Airbrush food colors are really good options for getting a variety of colors. Less is more! 
    • Use Different Molds: Experiments with different molds. Spray silicone molds with pan spray and use a paper towel to soak up excess grease. Carefully pour the hot candy into the molds after adding the flavoring and color. 
    • Thickness: When picking a container keep in mind that the thicker the candy is, the longer it will take to crust over. 

    How Long Does Crystal Candy Last?

    My kids always want to eat this candy in one sitting. If you’re lucky enough to have some left over, here’s how to keep it tasting nice and fresh!

    • At Room Temperature: Store in an airtight container in a cool place for up to 4 weeks. 
    • Adjust Texture: If you would like harder, crunchier candy, let the candy sit out for longer than 7 days before transferring to an airtight container.

    Closeup of orange, yellow, green, blue, and purple crystal candy.

    More Kid-Friendly Recipes

    Here are a few more recipes that are as fun to make as they are to eat! I love making them with my kids. It’s a great way to get them off of their iPads! I’ve also included a recipe for dog treats so your furry friends can join in on the fun!

    Print

    Crystal Candy

    This gorgeous crystal candy tastes as good as it looks! Inspired by the Japanese candy "Kohakutou," it's such a fun treat to make with the kids. It has an addictive crunch to it and can be made with any flavor of your choosing!
    Course Dessert, Snack
    Cuisine Japanese
    Keyword crystal candy
    Prep Time 25 minutes
    Cook Time 6 minutes
    Drying Time 5 days
    Total Time 5 days 31 minutes
    Servings 4 Cups Candy
    Calories 578kcal
    Author Alyssa Rivers

    Ingredients

    • 1 ⅔ cup water
    • 3 teaspoons agar agar powder
    • 3 cups granulated sugar
    • ¼ teaspoon flavoring of choice
    • 1-3 drops liquid food coloring as desired

    Instructions

    • Before you begin make sure you have everything out and ready because the candy begins to set up quickly after cooking. However many different flavors and colors you would like to use, lightly grease small containers. I used small tupperware and do 2-3 flavors per batch. Have your food coloring and flavoring ready to go.
    • Add the water to a small pot and sprinkle the agar agar in. Stir and let stand for 5 minutes.
    • Bring the water and agar agar to a boil and boil for 3 minutes. Add the sugar and stir. Reduce the heat and simmer for 2-3 minutes.
    • Remove from the heat and separate into the different prepared containers. Move quickly but carefully and add your flavoring and coloring to the candy. In total you should use about ¼ teaspoon of flavoring, so if you choose to do more than one flavor stick with just a few drops of flavoring to avoid it being too strong.
    • Use a toothpick or wooden skewer to swirl the flavoring and color through the candy.
    • Cover and refrigerate for 1-2 hours, until the candy is firm. Use a knife to pop the candy out in one piece onto a cutting board. It should be firm but sticky.
    • Use a paring knife to cut the candy it to whatever shapes you want. You can trim, or “bevel” the edges to make the pieces look more crystal or gem like. If you have scraps from trimming the edges, chop them into small pieces and add them to a larger one or form them into their own crystal cluster. 
    • Lay all the candy pieces out on parchment lined baking sheets.
    • Store in a cool, dry place for 5-7 days at minimum, rotating them as needed so all the pieces form a crust on the outside. You can cover them with a lid, but they will take longer to form the crust. 
    • Once the candy has fully crusted, you may add edible gold luster dust or gold leaf if desired. 

    Nutrition

    Calories: 578kcal | Carbohydrates: 149g | Protein: 0.01g | Fat: 0.5g | Sodium: 7mg | Potassium: 4mg | Fiber: 0.01g | Sugar: 150g | Calcium: 5mg | Iron: 0.1mg
  • Best Ever Creamy Pea Salad with Bacon

    Best Ever Creamy Pea Salad with Bacon

    Creamy Pea Salad with Bacon is a popular southern dish that is filled with crunchy peas, crispy bacon, chopped red onions, and cheddar cheese. This is an easy to make side dish that is perfect for your next potluck! 

    I am a lover of “salads” of every variety! Fruit salad, pasta salad, actual salad, you name it and I’m here for it. If you are like me, then you are going to love this California Spaghetti Salad, this delicious Ambrosia Salad, and this crowd-pleasing Pistachio Salad.

    Creamy Pea Salad

    Peas. You either love them or hate them right? I love peas. One of the only veggies I actually like to eat. Even if you don’t like peas, this creamy pea salad is a potluck staple. I have been making some classics here on the blog lately. Ones that I have grown up with and are always at a potluck or family gathering (like this cheesecake salad and this bacon ranch potato salad). This creamy pea salad is one of them. It is a southern favorite and really popular. And filled with bacon, it makes it even better!

    I love this pea salad because it is so simple to make. I am usually in a hurry to make something quick for a barbeque and that is why I love to make this dish. You just have to add in some thawed peas, bacon, cubed cheese, and red onion and toss it in a creamy mixture. It is ready to go out the door in no time at all.

    Ingredients

    The basic ingredients in this best ever creamy pea salad are what makes this recipe one I make all the time. It’s so simple to throw together and it’s always a hit. I don’t have this on the list, but you can definitely add some freshly cracked black pepper over the top. I usually do! You can find the measurements below in the recipe card.

    • Peas: I like to use frozen because that is the most convenient. Let them thaw before using.
    • Red Onion: Because you won’t be cooking the onion, it’s a good idea to use purple onion. They are mild and crisp.
    • Cheddar Cheese: Buy a block of cheese and cut it into cubes.
    • Bacon: This is super delicious with the peas. You can leave it out if you want to, or use ham as a substitute. You won’t need to add salt because of the bacon.
    • Parsley: Fresh parsley adds great flavor and color.
    • Sour Cream: This is part of what makes it so creamy and delicious.
    • Mayonnaise: Mix mayo with the sour cream for the perfect taste.
    • Apple Cider Vinegar: This is the ingredient that makes this different from all of the other salad recipes out there. It’s fresh with a little tang that brings the whole salad to life.
    • Sugar: This is to balance out the acid from the vinegar.

    Classic Creamy Pea Salad Recipe

    Creamy pea salad is a simple pot luck staple that you can whip up in just 15 minutes. These are very basic ingredients that come together to make the best pea salad you’ll ever try! You could add some dill and garlic powder to the creamy pea salad dressing ingredients if you wanted to mix things up. Here is how to make this recipe.

    1. Add Ingredients: In a large bowl add the peas, red onion, cheddar cheese, bacon and parsley. 
    2. Whisk Wet Ingredients: In a small bowl whisk together sour cream, mayonnaise, cider vinegar, and sugar.
    3. Toss Together: Pour the creamy mixture in the large bowl over the peas. Toss until the peas are fully coated. Chill for 30 minutes before serving.
    Process photos of all of the ingredients separately and then together.

    Tips for Making Creamy Pea Salad

    There are definitely more ways than one to make this delicious creamy pea salad recipe. I don’t even make it exactly as the recipe is written every single time. If you are short on ingredients or want to switch up the flavors, here are some ways that I’ve made this recipe and loved it.

    • Frozen Peas: You can definitely eat them raw. A lot of people wonder if it’s safe to eat frozen peas without cooking them. The answer is yes! Just like you can put frozen strawberries in your smoothie, frozen peas are totally safe to eat raw.
    • Shredded Cheese: If you would rather shredded cheese in your green pea salad than cubed cheese, go for it! It is just as good with shredded cheese, and if you buy pre-shredded it cuts down on your prep time. I prefer the texture of the bigger chunks of cheese but it’s totally up to you.
    • Substitutions: You could substitute the sour cream for greek yogurt. It actually tastes amazing that way and it stays just as creamy and flavorful. You could also add ranch dressing instead of the mayo if you wanted.

    Storing Leftovers

    This creamy pea salad makes great leftovers. It holds up really well in the refrigerator and is great eaten cold or at room temperature. Here is how to store leftovers.

    • In the Refrigerator: You can store your leftovers in an airtight container in the fridge for up to 5 days.

    More Creamy Salads

    I think everyone needs to have at least 2 or 3 good creamy salad recipes in their recipe book. They are a great way to get people eating their veggies and enjoying them too. Here are a few of my favorite recipes that you just have to try!

    Print

    Creamy Pea Salad with Bacon

    Creamy Pea Salad with Bacon is a popular southern dish that is filled with crunchy peas, crispy bacon, chopped red onions, and cheddar cheese. This is an easy to make side dish that is perfect for your next potluck! 
    Course Salad, Side Dish
    Cuisine American
    Keyword creamy pea salad, creamy pea salad with bacon, pot luck salad
    Prep Time 10 minutes
    Cook Time 5 minutes
    Total Time 15 minutes
    Servings 6 people
    Calories 2745kcal
    Author Alyssa Rivers

    Ingredients

    • 2 pounds peas thawed
    • 1/2 cup red onion chopped
    • 1 1/2 cup cheddar cheese cubed
    • 8 slices bacon cooked and chopped
    • 3 Tablespoons parsley chopped
    • 1/2 cup sour cream
    • 3 Tablespoons mayonnaise
    • 1 Tablespoon cider vinegar
    • 1 Tablespoon sugar

    Instructions

    • In a large bowl add the peas, red onion, cheddar cheese, bacon and parsley. 
    • In a small bowl whisk together sour cream, mayonnaise, cider vinegar, and sugar.
    • Pour the creamy mixture in the large bowl over the peas. Toss until the peas are fully coated. Chill for 30 minutes before serving.

    Video

    Notes

    Originally Posted May 14, 2019

    Updated March 3, 2023

    Nutrition

    Calories: 2745kcal | Carbohydrates: 159g | Protein: 118g | Fat: 184g | Saturated Fat: 78g | Cholesterol: 372mg | Sodium: 2633mg | Potassium: 3074mg | Fiber: 48g | Sugar: 72g | Vitamin A: 10430IU | Vitamin C: 385.8mg | Calcium: 1610mg | Iron: 16.1mg
  • Slow Cooker Crack Chicken (Cheddar Ranch Chicken)

    Slow Cooker Crack Chicken (Cheddar Ranch Chicken)

    This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.

    This slow cooker crack chicken (cheddar ranch chicken) is an addicting combination of chicken, cheese, bacon and ranch dressing. Cooking this in the slow cooker takes all the work out of it and makes it a super simple hearty dinner for busy days.

    There’s a reason this recipe is called “crack” chicken. It’s just so good you get addicted! If this combination of ingredients catches your eye, you should also try out my crack chicken casserole, crack potatoes and crack chicken dip!

    Close up of creamy, rich and addicting Slow Cooker Crack Chicken with cheddar, bacon and ranch.

    Crack Chicken Recipe

    What exactly is “Crack Chicken?” It’s a classic combination of cream cheese, ranch, cheddar and bacon. Similar to this crack dip, this has all the same delicious flavors, but made meal-worthy by adding shredded chicken. It’s still comfort food at its finest, just with some added protein!

    This keto-friendly dish is so versatile, and everyone loves it. My kids ask for it all the time! It’s a hearty, rich and cheesy meal. Perfect for any occasion, it’s like the little black dress of dinners. Dress it up or down depending on the occasion and it’s a winner either way. I mean, you really can’t go wrong with flavorful cheesy chicken. It’s so tasty, your whole family will go crazy over it. It’s also the perfect crowd-pleaser for a potluck!

    Cheddar Ranch Chicken Ingredients

    Easy dinners are my fave. Especially with grocery prices as high as they are, I love that I can whip up a satisfying, hearty meal with just a few ingredients! The combination of these items creates the best flavor ever. Everyone in your family will be wanting seconds! Note: all measurements can be found below in the recipe card.

    • Chicken Breasts: I used boneless, skinless chicken breasts. No need to cut them at all, just throw them in your slow cooker!
    • Homemade Ranch Seasoning: This is the dry ranch seasoning mix not ranch dressing. Using homemade is SO GOOD! You can find my full recipe here.
    • Cream Cheese: For a creamy and decadent sauce!
    • Bacon: Cooked and crumbled then stirred into the chicken mix.
    • Cheddar Cheese: A must-add for cheesy goodness! I recommend shredding your own cheese, as prepackaged cheese contains a bunch of preservatives that keep it from melting properly.
    • Green Onion: A garnish to top it off!

    How to Make Crockpot Crack Chicken

    This is so easy, you’ll wonder why you haven’t tried it sooner. Simply add all of your ingredients to a slow cooker, then set it and forget it! At the end of the day, you’ll have a wonderful meal to enjoy. The flavor and cheesiness is SO good!

    1. Add Ingredients to Slow Cooker: First place your chicken in the bottom of your slow cooker. Then sprinkle with dry ranch dressing mix. Cut the cream cheese into cubes and place over the chicken mixture and seasoning.
    2. Cook: Cook on low for 6-8 hours or high for 4.
    3. Shred: Shred the chicken and then top with bacon and cheese. Cover until melted. Then garnish with green onions if desired.

    Tips for the Best Crack Chicken in the Slow Cooker

    It’s really difficult to mess up this crock pot crack chicken recipe, but here are a few tips to help it turn out as tasty as possible.

    • Chicken: Use skinless and boneless chicken for less fat and grease. You can also use boneless, skinless chicken thighs if you prefer!
    • Bacon: For the best taste and texture use real bacon crumbles. Bacon bits can be pretty artificial tasting.
    • Keep it From Drying Out: This is definitely a recipe you don’t want to over cook. The best success is long and low.
    • Cream Cheese: Chunk the cream cheese and then distribute evenly over the chicken for even melting.
    • Cheddar Cheese: Bacon and cheddar just go together but you can easily change it up, try jalapeno pepper jack for a kick, colby jack, or even swiss!
    • Double: Double the recipe and freeze leftovers for quick dinners and lunches.
    • Shredding Chicken: The easiest way to shred chicken is with your hand mixer right in crock pot. It’s easy and fast! You can also just use 2 forks.

    Shredding chicken in a crock pot.

    Storing Leftovers

    Keep your crack chicken in an airtight container for up to 3-4 days and, yes, you can freeze it! Put it in a freezer-safe, airtight container and it will keep for up to 3 months. Thaw overnight in the fridge and then reheat in the microwave when you’re ready to eat it!

    What Do You Eat Crack Chicken With?

    Slow cooker crack chicken is such a versatile dish. It can be served so many different ways, making it a new dish each time! You’ll have to see which version is your favorite!

    • Over Rice: This adds an Asian twist.
    • Hamburger Buns or Pitas: Place on oven-toasted buns for a delicious sandwich!
    • Mashed Potatoes: Over top for a rich and hearty meal.
    • Inside Baked Potatoes: Split open your baked potato then add this cheesy chicken as a topping!
    • Crackers and Veggies: This recipe also doubles as a fun, cheesy dip.
    • Wrapped in a Tortilla: Something light but simple for a quick lunch or snack time.
    • Lettuce Wraps or on Top of a Salad: Add a little more to your greens with this hearty chicken and cheese.
    • In Pitas or Croissants: Another idea for a quick lunch or gathering.
    • Pasta: Bring on dinner with this chicken and your favorite noodles!

    Slow cooker ranch chicken served on a bun alongside potato chips.

    More Slow Cooker Chicken Recipes

    These chicken recipes are made so much easier in the slow cooker. It’s a great way to use up any frozen chicken breasts you may have on hand, and the flavor of each of them is out of this world! They’re the perfect dinners for busy moms!

    • In a slow cooker add the chicken to the bottom. Sprinkle with dry ranch seasoning. Top with cream cheese. Cover and cook on low for 6-8 hours or high for 4 hours long.

    • Shred the chicken with two forks. Top with bacon and sprinkle with cheese. Cover until melted. Serve on buns, over rice and garnish with green onions.

    Originally posted October 18, 2020
    Updated on March 2, 2023

    Serves: 6

    Calories427kcal (21%)Carbohydrates1gProtein56g (112%)Fat21g (32%)Saturated Fat8g (40%)Cholesterol180mg (60%)Sodium527mg (22%)Potassium901mg (26%)Sugar1g (1%)Vitamin A257IU (5%)Vitamin C3mg (4%)Calcium147mg (15%)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 Dinner

    Cuisine American

    Keyword crack chicken, crack chicken recipe, slow cooker crack chicken

  • Baked Scrambled Eggs

    Baked Scrambled Eggs

    This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.

    Get ready for the best scrambled eggs you’ve ever had (that also happen to be the easiest to make)! These Baked Scrambled eggs are light, fluffy, and full of flavor, and perfect for food prepping, holiday breakfasts, or just having enough food on the table to keep everyone full until lunch.

    Who doesn’t love soft and silky scrambled eggs? There is something so satisfying about eating well cooked eggs, I just can’t get enough! We eat eggs for breakfast all the time at my house, and I definitely have a few tricks up my sleeve that I share later on in this post. You won’t want to skip them! Once you try this scrambled egg recipe, you’ll definitely want to try these Breakfast Tacos, these amazing Quiche, and these yummy and Easy Egg Muffins.

    Baked scrambled eggs in a casserole dish with a wooden spoon.

    Bake Scrambled Eggs

    This is your sign to bake scrambled eggs. Why? Because it’s so simple and they are always cooked perfectly! Not to mention you can be doing other things (like getting the kids up or making the rest of breakfast) while it’s in the oven. It’s the ultimate busy mom hack! This recipe definitely makes enough to feed an army, so if you have a small family or are cooking for yourself, cut the recipe in half. If you are into meal prepping, this scrambled egg batter can be poured into greased muffin tins and adjust the cooking time. Pop them out and they are ready for your breakfast sandwiches! More about this in the tip box below.

    I am from Utah, so scrambled eggs and fluffy pancakes with a side of baked bacon or sausage was our favorite breakfast. It’s so nostalgic, I love making it for my kids now. Eggs are also full of nutrients that our kid’s growing bodies need, so it’s all around a great way to start the day. They are filling and can be flavored in so many different ways, even picky eaters will love them!

    Ingredients

    It’s just this simple to make good baked scrambled eggs. Just grab your eggs, milk, water, salt and butter for the perfect combination. I know what you are thinking, water? It’s my secret ingredient! I talk more about that below in the tips box. You can find the measurements below in the recipe card.

    • Eggs: You will need a whole carton of eggs! I know, it’s a lot, but it makes a lot! Cut the recipe in half if you don’t need this many cooked eggs.
    • Milk: This helps to make the scrambled eggs so soft and smooth. You can use almond milk or other plant milk instead. You could use half and half or heavy cream too.
    • Water: This is my secret ingredient to super fluffy eggs. It steams the eggs while they cook, which makes them super fluffy and tasty.
    • Salt: This helps to bring out the flavors of the dish.
    • Unsalted Butter: You will need melted butter. Use plant butter if you are making this dairy free.
    Process photos showing how to add the ingredients, mix them together, and add them to the pan.

    Baked Egg Scramble Recipe

    Oven baked scrambled eggs are super simple to make, and are perfect for brunch or hosting your friends. You just mix your ingredients together in a large bowl, pour the egg mixture into the pan, and bake. It’s that simple!

    1. Prep: Preheat the oven to 350 degrees Fahrenheit. Spray a glass 9X13 baking dish with non-stick cooking spray.
    2. Whisk: Add all of the ingredients to a large bowl and whisk together until well blended.
    3. Add to Pan: Pour egg mixture into a glass baking dish then place in the preheated oven.
    4. Bake: Allow the eggs to bake uncovered for 10 minutes.
    5. Cover and Bake: After 10 minutes, stir the eggs and bake for 12 additional minutes. It will still be liquid at this point but it comes together and cooks perfectly.
    6. Fluff and Enjoy: Fluff and season with salt and pepper if needed. Serve warm!
    A close up on the baked scrambled eggs.

    Tips for Baking Scrambled Eggs

    Eggs can be so tricky, and everyone likes them cooked a different way. Luckily, these baked scrambled eggs take no professional skills are always the best scrambled eggs I make (say my children). Here are some tips to ensure success with this recipe!

    • Add More Ingredients: You can add so much to this recipe! This is really just the basic idea to get your wheels spinning. You can add shredded cheddar cheese, cooked bacon, or ham! I also love fresh chives and onion powder. You can’t go wrong with mushrooms, bell pepper, tomatoes, or zucchini! Feel free to season this up however you like.
    • Cast Iron Pan: Use a large oven-safe skillet or cast iron pan instead of the 9×13 pan. I really love using my cast iron pan for eggs, I just think they turn out better in it!
    • The Secret Ingredient: Water is the secret to fluffy eggs! I added water to this recipe in addition to the milk and it turned out perfect.
    • Using a Muffin Tin: All of you meal preppers out there are going to love this hack! If you love breakfast sandwiches, then you have to try pouring your batter into a well-oiled muffin tin. Bake for about 10 minutes, then cover and rotate the pan. Come back and check on them in 5-10 minutes, because nothing is worse than an overcooked dry egg. When they are firm in the center they are ready!

    A for cutting through the eggs on a plate.

    Storing Leftovers

    We all know that eggs definitely taste best fresh out of the oven. This makes a large pan of eggs, so if you do have leftovers, here is how to store them.

    • In the Refrigerator: Store your leftover baked egg scramble in an airtight container in the refrigerator for up to 5 days. Make sure they are all the way cooled off before storing them so you don’t get a lot of condensation on the lid. Reheat slowly.

    More Breakfast Recipes

    I can’t be alone in thinking that breakfast is the best meal! I just look forward to it so much every morning, and when I’m tired at night and don’t want to make anything, pancakes or waffles are just as good for dinner as they are breakfast. Here are a few of my favorite go-to breakfast meals that the whole family will love.

    • Preheat the oven to 350 degrees Fahrenheit. Spray a glass 9X13 baking dish with non-stick cooking spray.

    • Add all of the ingredients to a large bowl and whisk together until well blended.

    • Pour into a glass baking dish then place in the preheated oven.

    • Allow the eggs to bake uncovered for 10 minutes.

    • After 10 minutes, stir the eggs and bake for 12 additional minutes. It will still be liquid at this point but it comes together and cooks perfectly.

    • Fluff and season with salt and pepper if needed. Serve warm!

    Serves: 6

    Calories218kcal (11%)Carbohydrates3g (1%)Protein13g (26%)Fat17g (26%)Saturated Fat8g (40%)Polyunsaturated Fat2gMonounsaturated Fat5gTrans Fat0.3gCholesterol353mg (118%)Sodium589mg (25%)Potassium185mg (5%)Sugar2g (2%)Vitamin A777IU (16%)Calcium102mg (10%)Iron2mg (11%)

    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

    Cuisine American

    Keyword baked scrambled eggs, scrambled eggs