Heavenly Home Cooking logo

menu icon
subscribe
search icon
×

Blog

Blueberry English Muffins

· Leave a Comment

Overhead view of a stack of blueberry English muffins on a wooden cutting board.

Blueberries are a popular breakfast ingredient. So far, we've featured them in pastries, pancakes, donuts, muffins, granola, and syrup. We're not stopping there though. Today, we are sharing a wonderful blueberry English muffin recipe.

Many people buy their English muffins, but did you know they are actually easy to make from scratch? We love that making them from scratch allows us to add whatever mix-ins and flavors we love, like fresh blueberries!

[feast_advanced_jump_to]

❤️ Reasons to Love This Recipe

  • They're simple. It takes just a few simple ingredients to make these homemade blueberry English muffins. They do not require any trips to specialty grocery stores!
  • They're make ahead friendly. These muffins freeze well. You can make them this weekend and enjoy them whenever you like!
  • They're crowd pleasers. If you've been asked to bring some baked goods to a brunch party or breakfast gathering, why not bring something unexpected like these homemade blueberry English muffins?

🧾 Ingredients

Blueberry English muffin ingredients
  • Whole milk. Heated to about 110 F (43 C).
  • Unsalted butter. Melted.
  • Honey. This recipe uses honey as a sweetener. You can substitute maple or agave syrup. It will change the flavor slightly. For a sugar-free version, you can substitute this sugar free honey.
  • Salt. Salt enhances the flavor of food. This ingredient is very important for flavor.
  • Bread flour. Bread flour has a higher protein content than all-purpose flour. This means that it will better expand and trap the carbon dioxide bubbles released by the yeast during the fermentation process. You can substitute all-purpose flour, but you will get a better result from bread flour.
  • Instant yeast. We tested this recipe using instant yeast and recommend that you stick with this and do not substitute active dry yeast.
  • Fresh blueberries. Frozen blueberries will work also. Be sure to add them frozen. Do not thaw them first.
  • Cornmeal.

See recipe card for quantities.

📝 Instructions

Blueberry English muffin ingredients in a glass bowl.
Combine the milk, butter, honey, salt, 3 cups of the bread flour, and yeast into the bowl of a stand mixer. Alternatively, you can add these ingredients to a large mixing bowl.
Beat the dough using the flat beater paddle (not the dough hook) at medium high speed or vigorously stir the mixture with a spoon if using a large mixing bowl rather than a mixer. Add the last cup of a flour a little at a time until the dough is sticky but not wet. (Note: You may not need to use all of the flour.)
Blueberry English muffin dough in a glass bowl.
Gently stir in the fresh blueberries.
Dough covered with a light grey cloth napkin.
Shape the dough into a rough ball, lay a piece of plastic wrap loosely over the top of the dough, and cover the bowl with a clean towel.
Risen dough in a glass bowl.
Allow the dough to rise in a warm place for at least 10 hours until dough has risen to more than double in size and bubbling has formed on the top.
Sprinkle cornmeal over the top of the dough and over your hands. Dough will be sticky. Pull some dough off and form it into a ball about 2 inches diameter. Repeat with remaining dough. Rub more cornmeal over your hands as needed to manage the sticky dough.
Dough balls on a baking sheet.
Sprinkle a large baking sheet with cornmeal, and lay the dough balls on top. Sprinkle the tops with more cornmeal.
Cover the muffins with plastic wrap and cover with a clean towel. Allow to rest for 45 minutes.
English muffins cooking on a griddle.
When the muffins are done rising, transfer them to a non-stick griddle or large skillet as many as will fit on the surface. Leave a little space between them.
Cook over medium heat about 12 to 15 minutes per side, until their crust is golden brown and the interior is cooked through. Check for doneness with an instant read thermometer. It should register 200 F (93 C) when inserted in the middle of the muffin. Repeat for remaining muffins.

Allow muffins to cool a bit, then split them with a fork to achieve lots of nooks and crannies. Serve with butter (and jam, if desired).

🥄 Equipment

Stack of blueberry English muffins on a wooden cutting board.

🌡️ Storage

These muffins will keep in an airtight container in the pantry for a few days. However, we recommend freezing any leftovers right away. To freeze, place them in a freezer bag and store them in the freezer. They will keep for up to 3 months. To reheat, thaw them in the microwave, then toast them in a toaster.

💭 Top tips

  • This is not a traditional bread dough. The dough will be sticky. This is normal. It should be sticky, but not wet. Avoid the temptation to add more flour to remove the stickiness.
  • Lay plastic wrap loosely over the top of the dough, cover it with a towel, and allow it to rise in a warm place for at least 10 hours. A longer rise is even better. You want this dough to ferment for a long time. That step creates the bubbles that create the desirable nooks and crannies. We even got great results by allowing our dough to ferment for 18 hours. We left it overnight and baked it the next morning. 👍
  • Since this is a very sticky dough, it will stick to your fingers. Rub cornmeal on your hands and sprinkle it on the dough to make it easier to work with. Do not use flour. Flour will absorb into the dough and weigh it down.
  • The muffins should be baked through when their internal temperature reaches 200 F (93 C). If you are having trouble reaching that temperature, you can finish them off in a moderate (350 F) oven for 5 to 8 minutes.

❓ FAQ

What goes with blueberry English muffins?

You can serve blueberry English muffins with softened butter and jam. However, since the blueberries act as a baked-in jam, the jam may not be necessary. They also make a great side dish with your favorite breakfast meat and eggs.

How do you toast English muffins?

The best way to enjoy these English muffins is to use a fork to deeply puncture the perimeter all the way around and use the fork to split the muffin open. This will help retain those beautiful nooks and crannies that English muffins are known for. Toast the slices in a toaster or on a baking sheet in the oven at 350 F (177 C).

Do you cut English muffins in half before toasting?

We recommend splitting them in half with a fork to retain the nooks and crannies. Then toast each slice in the toaster or oven.

Made this recipe? We would love it if you could leave a rating. Either tap or click the stars in the recipe card or leave a comment below. Don't forget to subscribe to our newsletter to receive a free e-cookbook of quick and easy breakfast recipes. Thanks!

📖 Recipe

Overhead view of a stack of blueberry English muffins on a wooden cutting board.
Print Recipe
5 from 1 vote

Blueberry English Muffins

These delicious blueberry English muffins combine the tang and texture of English muffins with the sweetness of fresh blueberries. It's like having the jam built right in! Have you ever tried to make homemade English muffins? They are not as difficult to make as you might think. Plus, homemade tastes best!
Prep Time15 mins
Cook Time1 hr
Resting Time15 hrs
Total Time16 hrs 15 mins
Course: Breakfast, Brunch
Cuisine: American
Keyword: make-ahead
Servings: 16 muffins
Calories: 174kcal
Author: Heavenly Home Cooking

Equipment

Ingredients

  • 2 cups whole milk Heated to about 110 F (43 C).
  • 4 tablespoons unsalted butter Melted.
  • 2 tablespoons honey
  • 1½ teaspoons salt
  • 4 cups bread flour
  • 2 teaspoons instant yeast
  • 1 cup fresh blueberries
  • cornmeal
US Customary - Metric

Instructions

  • Combine the milk, butter, honey, salt, 3 cups of the bread flour, and yeast into the bowl of a stand mixer. Alternatively, you can add these ingredients to a large mixing bowl.
    2 cups whole milk, 4 tablespoons unsalted butter, 2 tablespoons honey, 1½ teaspoons salt, 4 cups bread flour, 2 teaspoons instant yeast
  • Beat the dough using the flat beater paddle (not the dough hook) at medium high speed or vigorously stir the mixture with a spoon if using a large mixing bowl rather than a mixer. Add the last cup of a flour a little at a time until the dough is sticky but not wet. (Note: You may not need to use all of the flour.)
  • Gently stir in the fresh blueberries.
    1 cup fresh blueberries
  • Shape the dough into a rough ball, lay a piece of plastic wrap loosely over the top of the dough, and cover the bowl with a clean towel. Allow the dough to rise in a warm place for at least 10 hours until dough has risen to more than double in size and bubbling has formed on the top.
  • Sprinkle cornmeal over the top of the dough and over your hands. Dough will be sticky. Pull some dough off and form it into a ball about 2 inches diameter. Repeat with remaining dough. Rub more cornmeal over your hands as needed to manage the sticky dough.
    cornmeal
  • Sprinkle a large baking sheet with cornmeal, and lay the dough balls on top. Sprinkle the tops with more cornmeal.
  • Cover the muffins with plastic wrap and cover with a clean towel. Allow to rest for 45 minutes.
  • When the muffins are done rising, transfer them to a non-stick griddle or large skillet as many as will fit on the surface. Leave a little space between them.
  • Cook over medium heat about 12 to 15 minutes per side, until their crust is golden brown and the interior is cooked through. Check for doneness with an instant read thermometer. It should register 200 F (93 C) when inserted in the middle of the muffin. Repeat for remaining muffins.
  • Allow muffins to cool a bit, then split them with a fork to achieve lots of nooks and crannies. Serve with butter (and jam, if desired)

Notes

  • This is not a traditional bread dough. The dough will be sticky. This is normal. It should be sticky, but not wet. Avoid the temptation to add more flour to remove the stickiness.
  • Lay plastic wrap loosely over the top of the dough, cover it with a towel, and allow it to rise in a warm place for at least 10 hours. A longer rise is even better. You want this dough to ferment for a long time. That step creates the bubbles that create the desirable nooks and crannies. We even got great results by allowing our dough to ferment for 18 hours. We left it overnight and baked it the next morning. 👍
  • Since this is a very sticky dough, it will stick to your fingers. Rub cornmeal on your hands and sprinkle it on the dough to make it easier to work with. Do not use flour. Flour will absorb into the dough and weigh it down.
  • The muffins should be baked through when their internal temperature reaches 200 F (93 C). If you are having trouble reaching that temperature, you can finish them off in a moderate (350 F) oven for 5 to 8 minutes.

Nutrition

Calories: 174kcal | Carbohydrates: 28g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 232mg | Potassium: 101mg | Fiber: 1g | Sugar: 5g | Vitamin A: 142IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 0.4mg

Food safety

  • Do not use the same utensils on cooked food, that previously touched raw meat.
  • Wash hands after touching raw meat.
  • Don't leave food sitting out at room temperature for extended periods.
  • Never leave cooking food unattended.
  • Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.

Chocolate Protein Pancakes

· Leave a Comment

Stack of chocolate protein pancakes topped with chocolate pancake syrup and chopped pecans on a white plate.

These delicious chocolate protein pancakes will give your body a healthy dose of protein without adding protein powder and extra fat. How is that accomplished? They are made with oat flour, Greek yogurt, whole milk, and eggs. I'm not complaining, but sometimes when I eat pancakes I'm hungry again in an hour or two. These pancakes definitely keep me feeling full longer. Granted, they won't take the place of a hearty omelette or frittata, but when you're craving something sweet, these are perfect!

Serve these with this irresistible (and super easy) homemade chocolate pancake syrup, and you'll be the hero (or heroine) at your breakfast or brunch table!

[feast_advanced_jump_to]

❤️ Reasons to Love This Recipe

  • It's high protein. The oat flour, yogurt, eggs, and whole milk give these pancakes an extra dose of protein that will keep you satisfied longer.
  • It's easy. With only 6 steps to follow, you can successfully make these pancakes, even if you've never made pancakes before.
  • It's quick. You can have these pancakes on the table in 30 minutes or less!

🍫 Ingredients

Chocolate protein pancake ingredients
  • Whole milk. You can substitute buttermilk in a 1 to 1 ratio and omit the lemon juice.
  • Lemon juice. Skip the lemon juice if substituting buttermilk.
  • Rolled oats. Be sure to use rolled oats, and not quick cooking or steel cut oats.
  • Unsweetened cocoa powder. We highly recommend Dutch processed cocoa powder. The Dutch process removes some of the bitterness inherent in cocoa powder.
  • Baking powder. Double acting.
  • Salt. Salt enhances the flavor of these pancakes.
  • Granulated sugar. This might seem like a bit much, but it helps to cut down on some of the bitterness of the cocoa. If you are concerned about too much sugar, we suggest substituting Swerve sugar replacement in a 1 to 1 ratio.
  • Greek yogurt. You can use either plain or vanilla.
  • Large eggs. Divided. Separate the yolks from the whites. Dividing the eggs helps these pancakes to fluff up.
  • Vanilla extract. Adds flavor.
  • Unsalted butter. Melted and cooled. Butter adds flavor and promotes tender pancakes.

See recipe card for quantities.

📝 Instructions

Add lemon juice to the milk. Stir to combine. Set aside. You can substitute buttermilk for the milk used in this recipe, if you'd like. If you're substituting buttermilk, you can skip the lemon juice and use buttermilk instead in a 1 to 1 ratio.

Rolled oats in a food processor.
Add rolled oats to a blender or food processor.
Oat flour in a food processor.
Blend or process until oats are ground into a flour. Add to a large bowl.
Oat flour in a small black bowl with a spoon.
The oat flour should have about the same texture as whole wheat flour. For more detailed information about how to make oat flour from rolled oats, see our cinnamon oatmeal pancakes post.
Dry ingredients in a glass bowl.
Whisk in cocoa powder, baking powder, and salt. Set aside.
Wet ingredients and granulated sugar in a blender.
Add milk, yogurt, egg yolks, sugar, vanilla extract, and butter to a blender or medium bowl. Blend or mix with an electric mixer on low speed until frothy.
Chocolate protein pancake batter in a large glass bowl.
Pour wet ingredients into dry ingredients and stir until no dry ingredient streaks remain.
Chocolate protein pancake batter with egg whites in a large glass bowl.
Stir in egg whites until incorporated. Set aside to rest at least five minutes.
Three chocolate protein pancakes on a griddle.
In the meantime, heat a griddle or large skillet to medium heat. Melt some butter over the hot surface and add about ¼ cup of batter to the surface. Repeat until there is no more room on the cooking surface. Cook pancakes until bubbles form and pop on the surface, about 4-5 minutes. Then flip and cook about 4 minutes longer. Remove pancakes to a plate or baking sheet. Repeat this step until the batter is gone.
Stack of chocolate protein pancakes topped with chocolate pancake syrup and chopped pecans on a white plate.

🥣 Equipment

  • Dry measuring cups.
  • Liquid measuring cups.
  • Measuring spoons.
  • Blender. We love to use our blender to mix the wet ingredients for the convenience of it. You can always use a medium bowl and an electric mixer or whisk instead though.
  • Large bowl. Add your dry ingredients to this bowl because eventually everything will end up here!
  • Medium bowl. To mix the wet ingredients and sugar. Use this instead of a blender, if you so choose.
  • Electric mixer. Also use this instead of a blender, if you so choose.
  • Griddle. We use an electric griddle for our pancakes. You can use your stove and a large flat skillet instead. You may need to adjust the temperature and/or cooking time depending on whether or not you have a gas or electric stove.
  • Large skillet. If you don't have a griddle, use this to cook your pancakes.
  • Wide non-stick spatula. A wide spatula is best.
  • Small ladle.

ℹ️ Substitutions

  • Sugar free - If you are concerned about too much sugar, or are on a sugar free diet, we suggest substituting Swerve sugar replacement in a 1 to 1 ratio.
  • Low fat - You can substitute low fat or skim milk and low fat Greek yogurt. We do recommend keeping the butter though.
Chocolate pancake syrup in a small glass pitcher.
This chocolate pancake syrup is the perfect complement for these pancakes. Top them with chopped pecans as well!

Looking for more information about making pancakes? Visit our complete guide for making homemade pancakes from scratch, including detailed ingredient information, step-by-step instructions and more!

🌡️ Storage

Any leftover pancakes will stay freshest if you freeze them right away. To freeze, lay a piece of wax paper on a baking sheet and place the leftover pancakes on top. Place them in the freezer until frozen, then store them in a freezer bag. They will keep in your freezer for up to 6 months. Reheat from frozen in the microwave or toaster.

💭 Top Tips

  • Be sure to separate the eggs and thoroughly stir the whites in at the end. Because of the density of the oat flour, these pancakes don't want to fluff up as nicely as pancakes made with regular all-purpose flour. After many tries, I discovered that separating the eggs helps to solve this problem.
  • Before cooking, allow the batter to rest for at least 5 minutes to give the baking powder plenty of time to activate.

Made this recipe? We would love it if you could leave a rating. Either tap or click the stars in the recipe card or leave a comment below. Don't forget to subscribe to our newsletter to receive a free e-cookbook of quick and easy breakfast recipes. Thanks!

📖 Recipe

Stack of chocolate protein pancakes topped with chocolate pancake syrup and chopped pecans on a white plate.
Print Recipe
5 from 1 vote

Chocolate Protein Pancakes

These delicious chocolate protein pancakes are made with oat flour and contain Greek yogurt, whole milk, and eggs for extra protein. They certainly don't skimp on rich, chocolate flavor. For double the chocolate pleasure, add chocolate chips, and top with our homemade chocolate pancake syrup!
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Breakfast, Brunch
Cuisine: American
Keyword: easy, quick, sweet
Servings: 4 servings
Calories: 308kcal

Equipment

Ingredients

  • ¾ cup whole milk
  • 2 teaspoons lemon juice
  • 1½ cup rolled oats Be sure to use rolled oats and not quick cooking or steel cut oats.
  • ¼ cup unsweetened cocoa powder We highly recommend Dutch processed cocoa powder. The Dutch process removes some of the bitterness inherent in cocoa powder.
  • 3 teaspoons baking powder Double acting.
  • ¼ teaspoon salt
  • ⅓ cup granulated sugar This might seem like a bit much, but it helps to cut down on some of the bitterness of the cocoa. If you are concerned about too much sugar, we suggest substituting Swerve sugar replacement in 1 to 1 ratio.
  • 1 cup Greek yogurt You can use either plain or vanilla.
  • 2 large eggs Divided. Separate the yolks from the whites.
  • 1 teaspoon vanilla extract
  • 2 teaspoons unsalted butter Melted and cooled.
US Customary - Metric

Instructions

  • Add lemon juice to milk. Stir to combine. Set aside.
    ¾ cup whole milk, 2 teaspoons lemon juice
  • Add rolled oats to a blender or food processor. Blend or process until oats are ground into a flour. Add to a large bowl.
    1½ cup rolled oats
  • Whisk in cocoa powder, baking powder, and salt. Set aside.
    ¼ cup unsweetened cocoa powder, 3 teaspoons baking powder, ¼ teaspoon salt
  • Add milk, yogurt, egg yolks, sugar, vanilla extract, and butter to a blender or medium bowl. Blend or mix with an electric mixer on low speed until frothy.
    ⅓ cup granulated sugar, 1 cup Greek yogurt, 2 large eggs, 1 teaspoon vanilla extract, 2 teaspoons unsalted butter
  • Pour wet ingredients into dry ingredients and stir until no dry ingredient streaks remain. Stir in egg whites until incorporated. Set aside to rest at least five minutes.
    2 large eggs
  • In the meantime, heat a griddle or large skillet to medium heat. Melt some butter over the hot surface and add about ¼ cup of batter to the surface. Repeat until there is no more room on the cooking surface. Cook pancakes until bubbles form and pop on the surface, about 4-5 minutes. Then flip and cook about 4 minutes longer. Remove pancakes to a plate or baking sheet. Repeat this step until the batter is gone.

Notes

  • Be sure to separate the eggs and thoroughly stir the whites in at the end. Because of the density of the oat flour, these pancakes don't want to fluff up as nicely as pancakes made with regular all-purpose flour. After many tries, I discovered that separating the eggs helps to solve this problem.
  • Before cooking, allow the batter to rest for at least 5 minutes to give the baking powder plenty of time to activate.

Nutrition

Calories: 308kcal | Carbohydrates: 45g | Protein: 15g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 106mg | Sodium: 432mg | Potassium: 371mg | Fiber: 5g | Sugar: 21g | Vitamin A: 274IU | Vitamin C: 1mg | Calcium: 267mg | Iron: 3mg

Food safety

  • Do not use the same utensils on cooked food, that previously touched raw meat.
  • Wash hands after touching raw meat.
  • Don't leave food sitting out at room temperature for extended periods.
  • Never leave cooking food unattended.
  • Use oils with high smoking point to avoid harmful compounds
  • Always have good ventilation when using a gas stove.

See more guidelines at USDA.gov.

Chocolate Pancake Syrup

· Leave a Comment

Chocolate pancake syrup in a small glass pitcher.

Are you thinking about making homemade chocolate pancake syrup? If you're a person who loves variety for breakfast, then you may want to try your hand at making your own homemade pancake syrups. While maple syrup is always great, there is something special about trying something a little different that pairs perfectly with whatever pancake or waffle is sitting on your plate that morning.

This syrup would work well with these banana chocolate chip pancakes, chocolate chip waffles, or this deep fried French toast.

[feast_advanced_jump_to]

❤️ Reasons to Love This Recipe

  • It's easy. This is one of the easiest recipes you'll ever make.
  • It's quick. Eight minutes or less is all it takes to have this syrup done and on the table.
  • It's simple. It uses only five simple ingredients.
  • It's a crowd pleaser. Entertaining for brunch? Your guests will love this!

🍫 Ingredients

Chocolate pancake syrup ingredients
  • Brown sugar. Light or dark is fine. Dark will give your syrup a richer flavor. For a sugar free version, we recommend using Swerve brown sugar substitute. You can swap it 1:1 for the brown sugar in this recipe.
  • Cocoa powder. Use Dutch processed for the best results. The Dutch process removes some of the bitterness inherent in cocoa powder.
  • Vanilla extract.
  • Water.
  • Salted butter. Used to thicken the syrup and add flavor. If using unsalted butter, add ¼ teaspoon of salt to this recipe. For a dairy free version, substitute 3 tablespoons flour for the butter and stir it in at the beginning with all other ingredients.

See recipe card for quantities.

📝 Instructions

Add brown sugar, cocoa powder, vanilla extract, and water to a small saucepan over medium heat. Stir to combine.

Cook, stirring constantly, until mixture thickens and boils. Boil and continue stirring for 1 minute.

Remove from heat and stir in butter. Serve warm over your favorite pancakes, waffles, crepes, or French toast.

🥄 Equipment

ℹ️ Substitutions

  • Sugar Free - For a sugar free version, we recommend using Swerve brown sugar substitute. You can swap it 1:1 for the brown sugar in this recipe.
  • Dairy Free - Butter is used as a thickener. You can instead use 3 tablespoons of flour to thicken the syrup. Stir it in at the beginning with all of the other ingredients. Don't wait until the end.
Chocolate pancake syrup in a small glass pitcher.

🌡️ Storage

Store any unused syrup in a lidded mason jar in your fridge. It will keep in the fridge for 2 to 3 weeks. To reheat, remove the lid and heat in the microwave on high for 40 seconds to 1 minute. If it's not heated through, stir it with a spoon and continue heating at 30 second intervals. You can also spoon the syrup into a saucepan, and reheat over medium heat, stirring often, until heated through.

💭 Top tip

While cooking this syrup, be sure to stir it often. Also, keep an eye on it because sugar can burn very quickly!

Serve it with these!

More homemade syrups to make!

Made this recipe? We would love it if you could leave a rating. Either tap or click the stars in the recipe card or leave a comment below. Don't forget to subscribe to our newsletter to receive a free e-cookbook of quick and easy breakfast recipes. Thanks!

📖 Recipe

Print Recipe
5 from 1 vote

Chocolate Pancake Syrup

This chocolate pancake syrup is rich, decadent, and pairs perfectly with your favorite pancakes, waffles, crepes, or French toast. You can easily make it on your stovetop in just a few minutes. It also makes a great dessert topping!
Prep Time5 mins
Cook Time3 mins
Total Time8 mins
Course: Breakfast, Brunch, Dessert
Cuisine: American
Keyword: easy, quick, simple, sweet
Servings: 12 servings
Calories: 97kcal
Author: Heavenly Home Cooking

Equipment

Ingredients

  • 1 cup brown sugar Light or dark is fine. Dark will give your syrup a richer flavor.
  • ¼ cup cocoa powder Use Dutch processed for the best results. The Dutch process removes some of the bitterness inherent in cocoa powder.
  • 1 teaspoon vanilla extract
  • ⅓ cup water
  • 2 tablespoons salted butter If using unsalted butter, add ¼ teaspoon of salt to this recipe.
US Customary - Metric

Instructions

  • Add brown sugar, cocoa powder, vanilla extract, and water to a small saucepan over medium heat. Stir to combine.
    1 cup brown sugar, ¼ cup cocoa powder, 1 teaspoon vanilla extract, ⅓ cup water
  • Cook, stirring constantly, until mixture thickens and boils. Boil and continue stirring for 1 minute.
  • Remove from heat and stir in butter. Serve warm over your favorite pancakes, waffles, crepes, or French toast.
    2 tablespoons salted butter

Nutrition

Calories: 97kcal | Carbohydrates: 20g | Protein: 0.1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.5g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 42mg | Potassium: 25mg | Fiber: 0.1g | Sugar: 19g | Vitamin A: 59IU | Calcium: 19mg | Iron: 0.2mg

Food safety

  • Do not use the same utensils on cooked food, that previously touched raw meat.
  • Wash hands after touching raw meat.
  • Don't leave food sitting out at room temperature for extended periods.
  • Never leave cooking food unattended.
  • Use oils with high smoking point to avoid harmful compounds.
  • Always have good ventilation when using a gas stove.

See more guidelines at USDA.gov.

Italian Quiche

· Leave a Comment

Italian quiche in a white ceramic quiche dish.

I've said it before, and it's still true. Quiche is a versatile dish that can be appropriately served for breakfast, brunch, lunch, or dinner. I love this Italian quiche, most particularly, because it reminds me of my favorite food - pizza! I've been a huge pizza fan since I was a kid. I could easily eat cold pizza for breakfast, but this beautiful quiche definitely steps it up a notch.

If you love to serve quiche for breakfast or brunch, we have several delicious options to try, like quiche Florentine, quiche Provencale, and this lovely leek and mushroom quiche. While it's not a quiche in the truest sense of the word, this ham and cheese frittata is very tasty as well!

[feast_advanced_jump_to]

❤️ Reasons to Love This Recipe

  • It's easy. This quiche is made easy with refrigerated pastry dough. However, if you want to make your own crust, check out our recipe for leek and mushroom quiche where we show you how to make the crust from scratch.
  • It's high protein, which means that it will keep you satisfied longer and help build muscle.
  • It's a crowd pleaser. You may catch your guests by surprise when you serve this quiche since it tastes so much like pizza. 🙂

🧾 Ingredients

Italian quiche ingredients
  • Butter. This is used for sauteing the shallot or onion.
  • Medium shallot. Diced. You can substitute ½ of a white or yellow onion. We like using a shallot for its smaller size.
  • Garlic. Minced.
  • Eggs.
  • Heavy cream. For a lighter version, you can substitute whole, 2%, or 1% milk. I don't recommend nut milk for this recipe because the high water content could make the crust soggy.
  • Mini pepperoni. You can also use regular pepperoni and chop it up.
  • Large green bell pepper. Chopped.
  • Salt.
  • Black pepper.
  • Dried Italian seasoning. If you don't have access to Italian seasoning, you can substitute ½ teaspoon each of dried basil, oregano, rosemary, thyme, and marjoram.
  • Mozzarella. Grated.
  • Parmesan. Grated.
  • Unbaked pie crust. Refrigerated.
  • Large tomato. Sliced and halved.

See recipe card for quantities.

📝 Instructions

Preheat oven to 350 F (177 C).

Butter melting in a metal skillet.
Heat butter in a skillet over medium heat.
Chopped shallot cooking in a stainless steel skillet,
Add shallot and cook, stirring often, until lightly browned, about 3-4 minutes.
Lower heat to low-medium, add garlic and cook until fragrant about 1 minute. Remove skillet from heat and set aside.
Italian quiche filling a white ceramic bowl.
In a large bowl, whisk together the eggs, cream, pepperoni, bell pepper, salt, and Italian seasoning. Stir in the mozzarella, Parmesan, and shallot mixture.
Unbaked quiche crust in a white ceramic quiche dish.
To prepare the crust, follow the directions on the package for the crust you are using. We used a refrigerated crust brought it to room temperature, unrolled it, and placed it in a quiche dish. No need to pre-bake. We did fold the edges down inside of the quiche dish to make a sturdier, and nicer looking, side.
Unbaked Italian quiche topped with sliced tomatoes in a white quiche dish.
Pour the filling mixture into the unbaked pie shell and top with tomato slices.

Bake until golden and set in the center, about 40 to 45 minutes. If the crust is browning too quickly, cover the crust with foil to keep it from burning.

Remove from the oven and let stand for 5 to 10 minutes before slicing and serving.

Slice of Italian quiche on a white plate with parsley and mini pepperoni.

🥣 Equipment

ℹ️ Make Ahead

If you want to make this quiche ahead, I recommend baking it fully as instructed. Allow it to cool, place it on a baking sheet, and place it in the freezer for a few hours until it's firm to the touch. Then wrap it a couple of times with freezer wrap and aluminum foil to prevent freezer burn. The quiche should keep in your freezer for up to a month. Reheat from frozen in a preheated oven (350 F (177 C)) for about 25-30 minutes.

🌡️ Storage

This quiche is best eaten at the time it is baked and served. If you do have leftovers, I recommend following the instructions provided above for making this quiche ahead. Wrap leftover quiche a couple of times in freezer wrap, then aluminum foil. It should keep well in the freezer for up to a month. Reheat from frozen (no need to thaw first) in a preheated oven (350 F (177 C)) for 20 to 25 minutes or until heated through. Reheating time will depend on how much of the quiche you have left. Adjust time as needed.

💡 Top tips

Place the quiche dish on a baking sheet before filling it with the filling. Having it on a baking sheet will make it easier to move it in and out of the oven. The baking sheet will also catch any spills and runover, preventing your oven from getting soiled.

If the crust is getting too brown while baking, wrap just the crust in foil while the filling finishes baking.

Made this recipe? We would love it if you could leave a rating. Either tap or click the stars in the recipe card or leave a comment below. Don't forget to subscribe to our newsletter to receive a free e-cookbook of quick and easy breakfast recipes. Thanks!

📖 Recipe

Italian quiche in a white ceramic quiche dish.
Print Recipe
5 from 1 vote

Italian Quiche

This beautiful and delicious Italian quiche has all of the makings of a popular pizza. Mozzarella, Parmesan, pepperoni minis, bell pepper, minced garlic, and Italian seasonings come together to make a tasty bite that you won't want to stop eating.
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Breakfast, Brunch, Dinner, Lunch
Cuisine: Italian
Keyword: easy
Servings: 8 slices
Calories: 459kcal

Equipment

Ingredients

  • 1 tablespoon butter
  • 1 medium shallot Diced.
  • 1 teaspoon garlic
  • 6 large eggs
  • ½ cup heavy cream
  • 1 cup mini pepperoni You can also use regular pepperoni and chop it up.
  • 1 large green bell pepper Chopped.
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 teaspoons dried Italian seasoning
  • 1½ cup mozzarella Grated.
  • ¾ cup Parmesan Grated.
  • 1 Unbaked pie crust Refrigerated.
  • ½ large tomato Sliced and halved.
US Customary - Metric

Instructions

  • Preheat oven to 350 F (177 C).
  • Heat butter in a skillet over medium heat. Add shallot and cook, stirring often, until lightly browned, about 3-4 minutes.
    1 tablespoon butter, 1 medium shallot
  • Lower heat to low-medium, add garlic and cook until fragrant about 1 minute. Remove skillet from heat and set aside.
    1 teaspoon garlic
  • In a large bowl, whisk together the eggs, cream, pepperoni, bell pepper, salt, and Italian seasoning. Stir in the mozzarella, Parmesan, and shallot mixture.
    6 large eggs, ½ cup heavy cream, 1 cup mini pepperoni, 1 large green bell pepper, 1 teaspoon salt, ½ teaspoon black pepper, 2 teaspoons dried Italian seasoning, 1½ cup mozzarella, ¾ cup Parmesan
  • To prepare the crust, follow the directions on the package for the crust you are using. We used a refrigerated crust brought it to room temperature, unrolled it, and placed it in a quiche dish. No need to pre-bake. We did fold the edges down inside of the quiche dish to make a sturdier, and nicer looking, side.
    1 Unbaked pie crust
  • Pour the filling mixture into the unbaked pie shell and top with tomato slices.
    ½ large tomato
  • Bake until golden and set in the center, about 40 to 45 minutes. If the crust is browning too quickly, cover the crust with foil to keep it from burning.
  • Remove from the oven and let stand for 5 to 10 minutes before slicing and serving.

Nutrition

Calories: 459kcal | Carbohydrates: 16g | Protein: 22g | Fat: 34g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 204mg | Sodium: 1170mg | Potassium: 217mg | Fiber: 1g | Sugar: 2g | Vitamin A: 724IU | Vitamin C: 19mg | Calcium: 194mg | Iron: 2mg

Food safety

  • Cook to a minimum temperature of 165 °F (74 °C).
  • Do not use the same utensils on cooked food, that previously touched raw meat.
  • Wash hands after touching raw meat.
  • Don't leave food sitting out at room temperature for extended periods.
  • Never leave cooking food unattended.
  • Use oils with high smoking point to avoid harmful compounds.
  • Always have good ventilation when using a gas stove.

See more guidelines at USDA.gov.

Pineapple Celery Juice

· Leave a Comment

Pineapple celery juice in a jar mug garnished with celery greens, fresh mint, and a lemon slice.

This refreshing pineapple celery juice will definitely leave you feeling sad when it's all gone. The good news is that this is a quick, easy, and simple recipe, so it's no trouble to make more! Granted, it is some trouble cleaning out the juicer, but this delicious juice is absolutely worth it!

Like our beet green juice and fresh peach juice, this pineapple celery juice has lots of health benefits. You can't beat pure fruits and veggies, and these fresh squeezed juices that you can prepare at home contain no preservatives and added sugar.

[feast_advanced_jump_to]

❤️ Reasons to Love This Recipe

  • It's quick. If you have 10 minutes, you have time to prepare this juice.
  • It's easy. Really, the hardest part about preparing this juice is cutting up the pineapple. We found it easier to use a serrated knife to cut the top and bottom off. Then cut the pineapple into thirds, and use the knife to cut off the skin, working your way around the pineapple. Finally, cut each round into quarters. You don't have to worry about removing the core.
  • It's simple. This recipe uses only four readily available ingredients.

🧾 Ingredients

Pineapple celery juice ingredients.
  • 1 medium pineapple. Peeled and chopped. Save yourself the trouble and don't bother removing the core. A good juice extractor can handle it.
  • Celery. Since this is called pineapple celery juice, as you can imagine, this recipe uses ample celery.
  • Mint leaves. Mint leaves add a touch of bright, fresh flavor.
  • Medium lemon. Be sure to peel the lemon before adding it, to avoid getting any of the bitter white pith in your juice.

See recipe card for quantities.

📝 Instructions

To make this juice, simply push all ingredients through a juice extractor into a jug, one at a time, as illustrated in the steps below.

Stir juice with a rubber spatula, then chill and serve over crushed ice. For a fancy presentation, top with fresh mint sprigs, celery greens, and lemon slices.

Large pineapple chunk being added to the chute of a juice extractor.
Celery stalks being added to the chute of a juice extractor.
Fresh mint leaves being added to the chute of a juice extractor.
Peeled lemon slices being added to the chute of a juice extractor.

🔪 Equipment

🌡️ Storage

This juice will keep in an airtight container in your fridge for up to 5 days. If it separates, simply stir it with a rubber spatula.

Close up of pineapple celery juice with a red and white straw garnished with celery greens, fresh mint, and a lemon slice in a mug jar .

Made this recipe? We would love it if you could leave a rating. Either tap or click the stars in the recipe card or leave a comment below. Don't forget to subscribe to our newsletter to receive a free e-cookbook of quick and easy breakfast recipes. Thanks!

📖 Recipe

Pineapple celery juice in a jar mug garnished with celery greens, fresh mint, and a lemon slice.
Print Recipe
5 from 1 vote

Pineapple Celery Juice

This refreshing and nutritious pineapple celery juice has just what you need to start the day off with a healthy dose of vitamins and minerals. It's also a great thirst quencher on a hot day. It's a magic elixir!
Prep Time5 mins
Total Time5 mins
Course: Breakfast, Brunch
Cuisine: American
Keyword: easy, healthy, quick
Servings: 4 cups
Calories: 124kcal
Author: Heavenly Home Cooking

Equipment

Ingredients

  • 1 medium pineapple Peeled and chopped. No need to remove the core.
  • 6 stalks celery
  • ¼ cup mint leaves Loosely packed.
  • 1 medium lemon Peeled.
US Customary - Metric

Instructions

  • Push pineapple, celery, mint, and lemon through a juice extractor into a jug, alternating ingredients. Stir with a rubber spatula to blend.
    1 medium pineapple, 6 stalks celery, ¼ cup mint leaves, 1 medium lemon
  • Chill and serve over crushed ice. Top with fresh mint sprigs, celery greens, and lemon slices.

Nutrition

Calories: 124kcal | Carbohydrates: 32g | Protein: 2g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 51mg | Potassium: 419mg | Fiber: 4g | Sugar: 23g | Vitamin A: 520IU | Vitamin C: 111mg | Calcium: 60mg | Iron: 1mg

Cranberry Orange Bread

· Leave a Comment

Close up of several slices of cranberry orange bread.

Let us introduce you to this amazing cranberry orange bread, just in time for holiday baking and gifting! You will love the blast of orange with just a hint of cinnamon, the tanginess of the dried cranberries, and the texture of chopped pecans. This is the perfect partner with a cup of coffee or tea in the morning.

This bread was inspired by our orange craisin muffins, but this recipe is brand new. It took a few tries to get this breakfast quick bread just right, but I think we've nailed it, and we're happy to share the final result with you!

I think sweet quick bread loaves, like this banana raisin bread, maple syrup bread, air fryer banana bread, cardamom quick bread, and chocolate chip peanut butter bread, are great make ahead recipes to have on hand for those times when you want to indulge in something sweet, but don't want to settle for a donut or store-bought pastry that's loaded preservatives.

[feast_advanced_jump_to]

❤️ Reasons to Love This Recipe

  • It's easy. There is very little preparation that goes into this recipe, and not a lot of clean up either!
  • It's simple. It uses readily-available ingredients. Nothing fancy and no trips to specialty grocery stores required!
  • It's a crowd pleaser. It's great to serve at a brunch party or give as a gift.
  • It's make ahead friendly. You can bake up a loaf, slice it, and freeze it. That way you will have a sweet breakfast delight ready to go the next week!
  • It's a smile generator. If you want to make someone's day, bake them a loaf of this cranberry orange bread!

🧾 Ingredients

Cranberry orange bread ingredients.
  • Unsalted butter. Softened.
  • Large eggs.
  • Light brown sugar. Packed. To measure, scoop the brown sugar into a dry measuring cup and press it down with the back of a spoon. Repeat as necessary until the cup is filled to the top with packed sugar.
  • Large oranges. Zested and juiced. Use a citrus zester to zest both oranges. Then juice them, reserving the juice.
  • All-purpose flour. You can substitute self-rising flour, but omit the baking powder and salt. Self-rising flour already contains baking powder and salt. However, please do include the baking soda. You can also substitute your favorite gluten free flour blend (we use and love Bob's Red Mill Gluten Free 1 to 1 Baking Flour) for a gluten free version.
  • Baking powder. Tip: Be sure to use baking powder that has not expired. If your baking powder is more than a year old, toss it and buy a new canister.
  • Baking soda. Be sure to use fresh baking soda. If your baking soda is more than a month old, replace it with a fresh box.
  • Salt. Salt enhances the flavor of food. Please do not omit it, even though this is a sweet bread. It is a necessary ingredient!
  • Cinnamon.
  • Plain or vanilla Greek yogurt.
  • Vanilla extract. Adds flavor. We like to use pure vanilla extract.
  • Dried cranberries. You can adjust this amount as desired. The amount as written provides an abundance of cranberries in each bite, which we love. If you prefer fewer, adjust the amount down to ¾ or ½ cup.
  • Chopped pecans. Adjust amount as desired or omit altogether, if desired.

See recipe card for quantities.

📝 Instructions

Preheat oven to 350 F (177 C). Grease and flour one 5 by 9 inch loaf pan. Set aside.

Butter, sugar, eggs, and orange zest in a large metal mixing bowl.
Add the butter, eggs, brown sugar, and orange zest to the bowl of a stand mixer (or a large bowl and electric hand mixer) and mix until well-combined. Set aside.
Dry ingredients in a mesh strainer on top of a white ceramic bowl.
In a separate medium bowl, sift together the flour, baking powder, baking soda, cinnamon, and salt.
Dry mixture on top of wet mixture in a large metal mixing bowl.
Slowly add the dry ingredients to the wet ingredients and mix on medium speed until just combined. Don't overmix.
Yogurt, vanilla, and orange juice with batter in a large metal mixing bowl.
Add the yogurt, vanilla, and reserved orange juice and mix again until incorporated.
Chopped pecans and dried cranberries on top of batter in a metal mixing bowl.
Stir in the cranberries and pecans.
Breakfast bread batter in a loaf pan.
Pour batter into prepared pan and bake for 45 to 50 minutes or until a skewer inserted in the middle of the loaf comes out clean.
Close up of a loaf of cranberry orange bread cooling on a wire rack.
Allow to cool on a wire rack.

🥣 Equipment

ℹ️ Substitutions

Close up of a slice of cranberry orange bread with sliced oranges and a loaf of sweet bread.

💡 Variations

  • Cherry Orange Bread - Substitute dried cherries for the cranberries.
  • Blueberry Lemon Bread - Substitute dried blueberries for the cranberries and three lemons for the oranges.

🌡️ Storage

We recommend freezing any leftovers right away. To freeze, slice the bread into ½ inch slices. Assemble the slices back into loaf form. Wrap the loaf with plastic wrap, then aluminum foil. Place the wrapped loaf into a freezer bag labeled with the date. It will keep for up to six months.

To reheat, place individual slices on a microwave-safe plate and heat in the microwave at 50% power for 30 seconds to 1 minute until heated as desired.

🤔 Top tips

  • Be sure to use baking powder that has not expired. If your baking powder is more than a year old, toss it and buy a new canister.
  • Also be sure to use fresh baking soda. If your baking soda is more than a month old, replace it with a fresh box.
  • Bake the loaf in the recommended pan size. If using a larger or smaller pan, or muffin pan, you will need to adjust the baking time. Check out this great article by The Boat Galley for assistance with adjusting the baking time when you change pan size.

See more baked goods recipes →

Made this recipe? We would love it if you could leave a rating. Either tap or click the stars in the recipe card or leave a comment below. Don't forget to subscribe to our newsletter to receive a free e-cookbook of quick and easy breakfast recipes. Thanks!

📖 Recipe

Close up of a slice of sweet breakfast bread with sliced oranges and a sweet bread loaf.
Print Recipe
5 from 1 vote

Cranberry Orange Bread

This addictive sweet cranberry orange bread combines cinnamon, orange, and cranberry for a tasty breakfast (or anytime) treat that is perfect for holiday baking and gifting. It's a moist loaf that provides the satisfying tartness of oranges and cranberries, along with the texture of pecans, in every bite.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Breakfast, Brunch
Cuisine: American
Keyword: easy, freezable, gift, holiday, sweet
Servings: 10 slices
Calories: 404kcal
Author: Heavenly Home Cooking

Equipment

Ingredients

  • ½ cup unsalted butter Softened.
  • 2 large eggs
  • 1 cup light brown sugar Packed. To measure, scoop the brown sugar into a dry measuring cup and press it down with the back of a spoon. Repeat as necessary until the cup is filled to the top with packed sugar.
  • 2 large oranges Zested and juiced. Use a citrus zester to zest both oranges. Then juice them, reserving the juice.
  • 2¼ cups all-purpose flour
  • 2 teaspoons baking powder Tip: Be sure to use baking powder that has not expired. If your baking powder is more than a year old, toss it and buy a new canister.
  • ½ teaspoon baking soda Be sure to use fresh baking soda. If your baking soda is more than a month old, replace it with a fresh box.
  • ½ teaspoon salt
  • 2 teaspoons cinnamon
  • 1 cup plain or vanilla Greek yogurt
  • 1 teaspoon vanilla extract
  • 1 cup dried cranberries You can adjust this amount as desired. This amount as written provides an abundance of cranberries in each bite, which we love. If you prefer fewer, adjust the amount down to ¾ or ½ cup.
  • ½ cup chopped pecans Adjust amount as desired or omit altogether, if desired.

Instructions

  • Preheat oven to 350 F (177 C). Grease and flour one 5 by 9 inch loaf pan. Set aside.
  • Add the butter, eggs, brown sugar, and orange zest to the bowl of a stand mixer (or a large bowl and electric hand mixer) and mix until well-combined. Set aside.
    ½ cup unsalted butter, 2 large eggs, 1 cup light brown sugar, 2 large oranges
  • In a separate medium bowl, sift together the flour, baking powder, baking soda, cinnamon, and salt.
    2¼ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 2 teaspoons cinnamon
  • Slowly add the dry ingredients to the wet ingredients and mix on medium speed until just combined. Don't overmix.
  • Add the yogurt, vanilla, and reserved orange juice and mix again until incorporated.
    1 cup plain or vanilla Greek yogurt, 1 teaspoon vanilla extract, 2 large oranges
  • Stir in the cranberries and pecans.
    1 cup dried cranberries, ½ cup chopped pecans
  • Pour batter into prepared pan and bake for 45 to 50 minutes or until a skewer inserted in the middle of the loaf comes out clean.
  • Allow to cool on a wire rack.

Nutrition

Calories: 404kcal | Carbohydrates: 61g | Protein: 10g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 62mg | Sodium: 279mg | Potassium: 427mg | Fiber: 7g | Sugar: 25g | Vitamin A: 425IU | Vitamin C: 20mg | Calcium: 125mg | Iron: 3mg

Chocolate Chip Waffles

· Leave a Comment

These delicious chocolate chip waffles are great anytime of year. Adding the chocolate chips can turn run-of-the-mill waffles into something special.

The base of these waffles comes from our buttermilk Belgian waffles, and we simply added chocolate chips to the batter of that recipe. For more festive waffle options, you may want to try these funfetti (birthday cake) waffles or these mini waffles!

[feast_advanced_jump_to]

❤️ Reasons to Love This Recipe

  • It's quick. These waffles come together in no time!
  • It's easy. You don't need any special skills, and it doesn't require any fancy techniques to make these waffles.
  • It's a crowd pleaser. Make these for brunch, and you will be rewarded with many smiling faces!
  • It's make ahead friendly. You can make a batch (or two!) this weekend and freeze them to enjoy all week!

🧾 Ingredients

Chocolate chip waffle ingredients.
  • All-purpose flour. You can substitute gluten-free flour, like Bob's Red Mill Gluten Free 1-to-1 Baking Flour, or self-rising flour. If substituting self-rising flour, omit the baking powder and salt. Self-rising flour already contains baking powder and salt.
  • Granulated sugar. For a sugar-free option, substitute Swerve granulated sugar substitute.
  • Baking powder. Baking powder is a leavening agent. This ingredient is used to make the waffles rise in the waffle maker. Be sure to use fresh baking powder.
  • Baking soda. Baking soda is a leavening agent that works with the buttermilk to help the waffles to rise.
  • Salt. Enhances flavor.
  • Ground nutmeg. Adds flavor.
  • Ground cardamom. Adds flavor.
  • Buttermilk. Buttermilk is added to give these waffles and tender and fluffy texture. If you don't have buttermilk, you can use regular milk and add 1 tablespoon of white vinegar or lemon juice per cup of milk. Since this recipe calls for two cups of buttermilk, you would add 2 tablespoons of vinegar or lemon juice.
  • Large eggs.
  • Butter. Melted and cooled.
  • Vanilla extract. Adds flavor.
  • Chocolate chips. We used mini chocolate chips in our waffles, but you can use regular chocolate chips instead. Either semi-sweet or milk chocolate will work as well.

See recipe card for quantities.

📝 Instructions

Dry ingredients in a large glass bowl with a silicone whisk.
In a large mixing bowl, sift flour, sugar, baking powder, baking soda, salt, nutmeg, and cardamom together. Set aside.
Wet ingredients in a large glass bowl with a silicone whisk
In a medium bowl, combine buttermilk, eggs, melted butter and vanilla extract. Whisk briskly for 1-2 minutes or beat with an electric mixer on high speed for about a minute.
Dry and wet ingredients in a large glass bowl with a silicone spatula.
Pour wet ingredients into the dry and stir until nearly smooth. It's okay if a few lumps remain. The batter will be thick.
Chocolate chips in waffle batter in a large glass bowl with a rubber spatula.
Stir in chocolate chips.
Waffle batter being scooped onto waffle iron.
Preheat the waffle maker. Add ¼ - ⅓ cup batter per waffle to hot waffle iron and cook according to manufacturer's instructions, about 5 minutes.
Repeat this step until batter is gone.

🥣 Equipment

ℹ️ Substitutions

Stack of chocolate chip waffles topped with whipped cream, chocolate chips, and maple syrup with a bite taken out

🌡️ Storage

Cook waffles according to recipe instructions. Once waffles are cooled, place a sheet of wax paper between each waffle, place waffles in a tightly-sealed gallon freezer bag and store in the freezer for up to 2 months. Reheat waffles in a toaster or oven.

💭 Top tips

  • Use fresh ingredients for the best results. Baking powder and/or baking soda that are old (more than a year for baking powder and more than a month for baking soda) will not produce good results.
  • Do not over stir the batter. This can activate the gluten in the flour and lead to tough waffles.
  • Use a good quality waffle maker, like this one from All-Clad. A good quality waffle maker will give your waffles a crispy exterior while maintaining a light and fluffy interior.

See more waffle recipes →

Made this recipe? We would love it if you could leave a rating. Either tap or click the stars in the recipe card or leave a comment below. Don't forget to subscribe to our newsletter to receive a free e-cookbook of quick and easy breakfast recipes. Thanks!

📖 Recipe

Stack of chocolate chip waffles topped with whipped cream, chocolate chips, and maple syrup on a white plate.
Print Recipe
5 from 1 vote

Chocolate Chip Waffles

If you love chocolate chip cookies, you will love these delicious chocolate chip waffles! These waffles are made with buttermilk so they are light and fluffy inside and crispy on the outside. This recipe is quick, easy, and make ahead friendly!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Breakfast, Brunch
Cuisine: American
Keyword: easy, freezable, holiday, make-ahead, quick, sweet
Servings: 6 waffles
Calories: 436kcal
Author: Heavenly Home Cooking

Equipment

Ingredients

  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cardamom
  • 2 cups buttermilk
  • 2 large eggs
  • ¼ cup butter melted and cooled
  • 2 teaspoons vanilla extract
  • 1¼ cups chocolate chips
US Customary - Metric

Instructions

  • In a large mixing bowl, sift flour, sugar, baking powder, baking soda, salt, nutmeg, and cardamom together. Set aside.
    2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, ½ teaspoon salt, ½ teaspoon ground nutmeg, ½ teaspoon ground cardamom, 2 tablespoons granulated sugar
  • In a medium bowl, combine buttermilk, eggs, melted butter and vanilla extract. Whisk briskly for 1-2 minutes or beat with an electric mixer on high speed for about a minute.
    2 cups buttermilk, 2 large eggs, ¼ cup butter, 2 teaspoons vanilla extract
  • Pour wet ingredients into the dry and stir until nearly smooth. It's okay if a few lumps remain. The batter will be thick.
  • Stir in chocolate chips.
    1¼ cups chocolate chips
  • Preheat the waffle maker. Add ¼ - ⅓ cup batter per waffle to hot waffle iron and cook according to manufacturer's instructions, about 5 minutes.
    Repeat this step until batter is gone.

Notes

To make ahead: Cook waffles according to recipe instructions. Once waffles are cooled, place a sheet of wax paper between each waffle, place waffles in a tightly-sealed gallon freezer bag and store in the freezer for up to 2 months. Reheat waffles in a toaster or oven.
Top tips
  • Use fresh ingredients for the best results. Baking powder and/or baking soda that are old (more than a year for baking powder and more than a month for baking soda) will not produce good results.
  • Do not over stir the batter. This can activate the gluten in the flour and lead to tough waffles.
  • Use a good quality waffle maker, like this one from All-Clad. A good quality waffle maker will give your waffles a crispy exterior while maintaining a light and fluffy interior.

Nutrition

Calories: 436kcal | Carbohydrates: 56g | Protein: 9g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 98mg | Sodium: 696mg | Potassium: 183mg | Fiber: 1g | Sugar: 22g | Vitamin A: 459IU | Vitamin C: 0.04mg | Calcium: 189mg | Iron: 2mg

Food Safety

  • Do not use the same utensils on cooked food, that previously touched raw meat.
  • Wash hands after touching raw meat.
  • Don't leave food sitting out at room temperature for extended periods.
  • Never leave cooking food unattended.
  • Use oils with high smoking point to avoid harmful compounds.

See more guidelines at USDA.gov.

Beet Green Juice

· 3 Comments

A glass mug and tall glass filled with beet green juice garnished with kale.

This healthy beet green juice combines the sweetness of beets and apples with the earthiness of antioxidant-rich kale for a breakfast juice you can feel good about drinking. It tastes good too!

We've been loving our Breville Cold XL Juice Extractor. We've come up with several juice recipes and couldn't wait to share some of them with you, like this fresh peach juice made with peaches and mangoes. This one also includes a delicious dessert you can make with the pulp! We think you will also love this pineapple celery juice. If you don't have a juicer, you can make it in a blender, then strain out the pulp with a fine mesh strainer.

This beet green juice turned out even better than expected, so we are happy to share it with you. Look for many more breakfast and brunch juice recipes to come!

[feast_advanced_jump_to]

❤️ Reasons to Love This Recipe

  • It's quick! This juice takes minutes to make in a juice extractor. No peeling involved!
  • It's simple. Three readily-available ingredients are all it takes to make this scrumptious juice!
  • It's healthy. You can go wrong with fresh fruits and vegetables to get your day off to a great start!
  • It's easy. As we mentioned above, this juice does not involve any peeling. Simply cut the apples and beets into quarters, remove the seeds from the apples, and add them to your juice extractor.
  • It's make ahead friendly. This recipe yields a large amount. My husband and I had a full week of delicious juice enjoyment. 🙂

🥬 Ingredients

Beet green juice ingredients
  • Large fresh beets. Trimmed and cut into wedges.
  • Medium apples. Sweet varieties like red delicious, Fuji, or gala are best. Cored and cut into wedges. Peeling is not necessary.
  • Kale. Washed.
  • Honey. To taste. Optional.

See recipe card for quantities.

📝 Instructions

Beet wedge being added to the chute of a juice extractor.
Push beets
Apple wedge being added to the chute of a juice extractor.
Apples
Kale being added to the chute of a juice extractor.
And kale through a juice extractor into a medium jug, alternating between ingredients. Add honey as desired. If you don't have a juice extractor, you can use a high speed blender instead.

Chill and serve topped over crushed ice, if desired. Garnish with a sprig of kale.

🔪 Equipment

💡 Substitutions

  • Spinach - Instead of kale, you can use spinach for an equally healthy beverage.
  • Pears - Substitute pears for the apples. Ripe Bartlett or Seckel pears are the best because they are the sweetest.
Close up of glass mug and tall glass filled with beet green juice garnished with kale.

🌡️ Storage

This beet green juice will keep in the fridge for up to a week. Juice may separate on standing. Stir to mix again before serving.

More breakfast beverage recipes to make and enjoy!

Beverage recipes and more →

Made this recipe? We would love it if you could leave a rating. Either tap or click the stars in the recipe card or leave a comment below. Don't forget to subscribe to our newsletter to receive a free e-cookbook of quick and easy breakfast recipes. Thanks!

📖 Recipe

A glass mug and tall glass filled with beet green juice garnished with kale.
Print Recipe
5 from 2 votes

Beet Green Juice

This homemade fresh beet green juice is not only exceptionally healthy, but it's tasty as well! This refreshing drink is easy to make in a juice extractor and takes literally minutes to make. If you're looking for a healthy beverage for breakfast or brunch, you've found it!
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Breakfast, Brunch
Cuisine: American
Keyword: easy, healthy, make-ahead, quick, simple, vegetarian
Servings: 4 cups
Calories: 194kcal
Author: Heavenly Home Cooking

Equipment

Ingredients

  • 3 large fresh beets Trimmed and cut into wedges.
  • 4 medium apples Red delicious, Fuji, or gala. Cored and cut into wedges.
  • 1 bunch kale
  • 1 tablespoon honey To taste. Optional.
US Customary - Metric

Instructions

  • Push beets, apples, kale, and honey through a juice extractor into a medium jug, alternating between ingredients.
    3 large fresh beets, 4 medium apples, 1 bunch kale, 1 tablespoon honey
  • Chill and serve topped with crushed ice, if desired.

Notes

  • If you don't have a juice extractor, you can make this juice in a high speed blender, like this Vitamix E310 Explorian Blender, and then strain out the pulp with a fine mesh strainer.

Nutrition

Calories: 194kcal | Carbohydrates: 46g | Protein: 5g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 178mg | Potassium: 971mg | Fiber: 11g | Sugar: 33g | Vitamin A: 3412IU | Vitamin C: 49mg | Calcium: 126mg | Iron: 2mg

Gluten Free Apple Cider Donuts

· 2 Comments

Gluten free apple cider donuts stacked on a wooden cutting board.

These gluten free apple cider donuts have become a family favorite around here. Our version is baked, not fried. However, these donuts mimic the texture of the deep-fried version with the application of a layer of melted butter after they are baked. That layer gives the cinnamon sugar topping something to stick to, plus it gives your mouth the sensation that these donuts were fried in oil. All I can say about these donuts is super yum!!

Apple cider donuts are most popular in the New England part of the United States where they have become synonymous with fall. You can often find them for sale at farm stands at that time of year. You may be hard pressed to find a gluten free version at the farm stands though. Also, if you are concerned about eating something that has been deep fried, you can rest assured knowing these were baked in the oven instead, like our delicious baked blueberry donuts. Either donut is perfect for breakfast with a cup of hot coffee or tea!

[feast_advanced_jump_to]

❤️ Reasons to Love This Recipe

  • This recipe is easy. You don't have to worry about heating up a pan of hot oil nor deal with disposing of that oil when you are done. This recipe takes just a few simple steps and doesn't involve rolling and cutting.
  • It's a crowd pleaser. Whether your guests are on a gluten free diet or not, these donuts will be a hit with everyone!
  • It's make ahead friendly. You can easily make these gluten free apple cider donuts ahead and freeze them. They will taste as good as the day you made them.
  • It's quick. You can make these delicious donuts in 20 minutes or less!

🍎 Ingredients

Donuts

  • Unsalted butter. Butter is added to make the donuts tender and prevent dryness. For a dairy-free version, you can substitute (unflavored) coconut oil or vegetable oil.
  • Apple cider. Use unsweetened, all natural cider.
  • Cassava flour. We like the result we achieved by combining cassava flour with a gluten free flour blend, like Bob's Red Mill gluten-free flour blend. However, you can get away with omitting the cassava flour and using just the gluten free flour blend.
  • Bob's Red Mill 1:1 Gluten-Free Baking Flour, or your favorite gluten-free flour blend. Bob's Red Mill's blend is a great product and the one we have experience with. However, if you have a gluten free blend that you love, feel free to substitute that one.
  • Baking powder. Baking powder is the leavening agent that is added so that the donuts will rise.
  • Salt. Enhances flavor.
  • Cinnamon. Adds flavor.
  • Nutmeg. Adds flavor.
  • Allspice. Adds flavor. Allspice is found in many traditional apple cider donut recipes.
  • Granulated sugar. You can substitute Swerve granulated sugar substitute for a sugar-free version.
  • Light brown sugar. You can substitute Swerve brown sugar substitute for a sugar-free version.
  • Egg. For an egg-free version, you can substitute ¼ cup of Greek yogurt.

Topping

  • Granulated sugar. Substitute Swerve granulated sugar substitute for a sugar-free version.
  • Ground cinnamon.
  • Salted butter. Melted. For a dairy-free version, you can substitute (unflavored) coconut oil or vegetable oil.

See recipe card for quantities.

📝 Instructions

Donuts

Preheat oven to 400 F (204 C).

Apple cider and butter in a small saucepan.
In a small saucepan, melt the butter with the cider. Set aside to cool.
Dry ingredients in a fine mesh strainer.
In a medium bowl, sift together flours, baking powder, salt, cinnamon, nutmeg and allspice. Set aside.
Egg in apple cider and butter mixture in a saucepan.
Whisk the granulated sugar, brown sugar, and egg into the cooled butter/cider mixture until combined.
Wet and dry ingredients in a white ceramic bowl.
Pour wet ingredients into dry and stir until just combined.
Apple cider donut batter in a disposable piping bag in a tall glass.
Spray donut pan with cooking spray. Add batter to piping bag fitted with a large round tip.
Tip: To easily fill the piping bag, stand bag in a tall glass, fold ends over, and spoon batter into bag.
Donut batter being piped into a red silicone donut pan.
Pipe batter into the wells of the donut pan.
Baked apple cider donuts cooling on a cooling rack.
Remove to a wire rack to cool.
Allow the donuts to cool in the pan for 3-5 minutes. Then, remove donuts from pan onto wire rack and allow to cool completely.

Topping

Granulated sugar and cinnamon in a small white bowl.
Stir together the sugar and cinnamon in a small shallow bowl, wide enough to accommodate a donut.
Melted butter being brushed on baked donuts.
Brush melted butter on one donut.
Donut being dipped in cinnamon sugar mixture in a small white bowl
Dip into the cinnamon sugar mixture. Repeat with remaining donuts.

Click here to learn how to make these apple cider donuts in a visual story.

🥣 Equipment

ℹ️ Substitutions

Gluten free apple cider donuts lined up on a baking sheet.

🌡️ Storage

You can easily make these donuts ahead. You can store them in an airtight container or bag in your pantry for a day or two. However, we recommend freezing any leftovers right away. That will keep them fresh. Store them in a freezer-safe bag. They will keep in your freezer for up to three months. Reheat in the microwave on high. Reheating time will vary. Start with 30 seconds and repeat in 10 second increments, as necessary.

💭 Top tip

To easily fill the piping bag, stand it in a tall glass, fold back the top, and spoon the batter into the bag. Use the top of the bag, like a puppet, to press the batter off of the spoon into the bag.

If you don't have a round tip, you can snip off the bottom of a disposable piping bag. No tip necessary. You can also use a food storage bag to pipe the batter into the donut pan. Simply snip off a corner of the bag.

See more baked goods, cookies and cereal recipes →

Made this recipe? We would love it if you could leave a rating. Either tap or click the stars in the recipe card or leave a comment below. Don't forget to subscribe to our newsletter to receive a free e-cookbook of quick and easy breakfast recipes. Thanks!

Recipe adapted from Baked Apple Cider Donuts from The Faux Martha.

📖 Recipe

Gluten free apple cider donuts stacked on a wooden cutting board.
Print Recipe
5 from 2 votes

Gluten Free Apple Cider Donuts

These baked gluten free apple cider donuts have the flavor of deep fried donuts without the hassle. Plus, if we didn't tell you, you wouldn't know they are gluten free. They have all of the comforting flavors of a cozy fall breakfast - apples, nutmeg, cinnamon, allspice, and brown sugar. They're melt-in-your-mouth delicious. Honestly, we can't stop eating these. We don't think you will be able to either!
Prep Time12 mins
Cook Time8 mins
Total Time20 mins
Course: Breakfast, Brunch
Cuisine: American
Keyword: easy, Gluten-Free, make-ahead
Servings: 6 donuts
Calories: 254kcal
Author: Heavenly Home Cooking

Equipment

Ingredients

Donuts

  • 3 tablespoon unsalted butter
  • ½ cup apple cider Use unsweetened, all natural cider.
  • ½ cup cassava flour
  • ½ cup Bob's Red Mill 1:1 Gluten-Free Baking Flour Or your favorite gluten-free flour blend.
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • ⅛ teaspoon allspice
  • ¼ cup granulated sugar
  • 2 tablespoons light brown sugar
  • 1 large egg

Topping

  • ¼ cup granulated sugar
  • ½ teaspoon ground cinnamon
  • 2 tablespoons salted butter Melted.
US Customary - Metric

Instructions

Donuts

  • Preheat oven to 400 F (204 C).
  • In a small saucepan, melt the butter with the cider. Set aside to cool.
    3 tablespoon unsalted butter, ½ cup apple cider
  • In a medium bowl, sift together flours, baking powder, salt, cinnamon, nutmeg and allspice. Set aside.
    ½ cup cassava flour, ½ cup Bob's Red Mill 1:1 Gluten-Free Baking Flour, 1 teaspoon baking powder, ¼ teaspoon salt, ¼ teaspoon cinnamon, ⅛ teaspoon nutmeg, ⅛ teaspoon allspice
  • Whisk the granulated sugar, brown sugar, and egg into the cooled butter/cider mixture until combined.
    2 tablespoons light brown sugar, 1 large egg, ¼ cup granulated sugar
  • Pour wet ingredients into dry and stir until just combined.
  • Spray donut pan with cooking spray. Add batter to piping bag fitted with a large round tip. Pipe batter into the wells of the donut pan.
    Tip: To easily fill the piping bag, stand bag in a tall glass, fold ends over, and spoon batter into bag.
  • Bake for 10-12 minutes, or until a skewer inserted close to the center comes out clean. Remove to a wire rack to cool.
    Allow the donuts to cool in the pan for 3-5 minutes. Then, remove donuts from pan onto wire rack and allow to cool completely.

Topping

  • Stir together the sugar and cinnamon in a small shallow bowl, wide enough to accommodate a donut.
    ¼ cup granulated sugar, ½ teaspoon ground cinnamon
  • Brush melted butter on one donut and dip into the cinnamon sugar mixture. Repeat with remaining donuts.
    2 tablespoons salted butter

Nutrition

Calories: 254kcal | Carbohydrates: 39g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 56mg | Sodium: 213mg | Potassium: 44mg | Fiber: 1g | Sugar: 23g | Vitamin A: 338IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 1mg

Vegetarian Tater Tot Breakfast Casserole

· Leave a Comment

Vegetarian tater tot breakfast casserole with a serving taken out in a white ceramic baking dish.

This tasty overnight vegetarian tater tot breakfast casserole is just the thing you need when you're looking to feed a crowd for breakfast or brunch but don't want to put in a lot of effort the morning you serve it. It's prepared the night before then you simply bake it the next morning! Of course, you could always prepare it the morning you plan on serving it and bake it right away. It's a great holiday breakfast idea too!

We love overnight breakfast recipes around here - like this overnight sausage breakfast casserole or these dairy-free overnight oats.

[feast_advanced_jump_to]

❤️ Reasons to Love This Recipe

  • It's a crowd pleaser. This vegetarian tater tot breakfast casserole can easily feed nine hungry people. You will certainly have them asking for the recipe as well!
  • It's easy. There really isn't much that needs to be done to prepare this casserole. The hardest part might be chopping the veggies and grating the cheese, but even that is no biggie. You could always buy pre-grated cheese, but we've found that freshly-grated cheese melts better.
  • It's make ahead friendly. You will love that you can prepare everything the night before and store the whole casserole covered in your fridge overnight. Then, all you have to do the next morning is bake and enjoy!
  • And of course, it's vegetarian!

🥔 Ingredients

Vegetarian Tater Tot Breakfast Casserole ingredients
  • Frozen Tater Tots.
  • Olive oil. This is used to sauté the mushrooms and onions.
  • Sweet onion. Diced.
  • Sliced cremini mushrooms. You can substitute your favorite mushroom variety.
  • Milk.
  • Heavy cream. For a lower fat version, you can substitute half and half or milk.
  • Salt. Salt enhances the flavor of this breakfast casserole. You can add more or less according to your taste.
  • Smoked paprika. We love the flavor that smoked paprika adds, but you can substitute regular paprika, or ¼ teaspoon of cayenne pepper.
  • Large eggs. Beaten.
  • Small red bell pepper. Diced. Adds color and flavor.
  • Small green bell pepper. Diced. Adds color and flavor.
  • Cheddar cheese. Grated.
  • Monterey Jack cheese. Grated.
  • Salt and pepper. To taste.
  • Medium zucchini. Sliced. Adds nutrition and visual interest.
  • Chopped fresh basil. Used as a garnish. You can also garnish with micro greens, thyme, or parsley.

See recipe card for quantities.

📝 Instructions

Frozen tater tots lined up in the bottom of a white ceramic baking dish.
Spray a 9 by 13 inch baking dish with cooking spray or rub with butter. Arrange the tater tots in the bottom of the dish.
Cooked sliced mushrooms in a stainless steel skillet.
Heat olive oil in a large skillet over medium high heat. Then add the mushrooms and stir and cook until mushrooms are browned, about 3 minutes. Remove mushrooms to a plate.
Cooked diced onion in a stainless steel skillet.
Add onion to hot skillet, lower heat to medium, and stir and cook until onions begin to turn translucent, about 6 minutes.
Tater tots and mushroom and onion mixture in a white ceramic baking dish.
Remove from heat and allow to cool for a minute or two, then sprinkle onions and mushrooms over the tater tots.
Eggs and cream mixture in a white ceramic bowl with a whisk.
In a large bowl, combine the milk, cream, salt, paprika, eggs, bell peppers, and half the cheeses.
Casserole mixture in a white ceramic baking dish.
Pour the mixture over the tots and mushroom mixture. Season with salt and pepper to taste.
Casserole mixture topped with zucchini slices in a white ceramic baking dish.
Arrange the zucchini slices over the top.
Casserole mixture topped with cheese in a white baking dish.
Top with remaining cheese.

Cover with foil and refrigerate overnight. Alternatively, you can bake it right away.

The next morning, preheat the oven to 350 F (177 C). Bake covered for about 25 minutes. Remove the foil and continue to bake until the cheese is brown and bubbly and the casserole is cooked through about another 25 to 35 minutes.

Allow to cool slightly then garnish with fresh basil or micro greens.

🔪 Equipment

Click here to learn how to make this breakfast casserole in a visual story.

Serving of vegetarian tater tot breakfast casserole in a small grey ceramic mug bowl

💡 Variations

  • Spicy - Substitute cayenne pepper for the smoked paprika and add a diced jalapeño or two.
  • Meat lovers - Add cooked sausage, bacon, or ham. You can either leave the mushrooms or substitute them for your breakfast meat of choice. Add the cooked meat along with the cooked onions.

🌡️ Storage

We recommend freezing any leftovers right away in individual freezer-safe meal prep containers. Casserole will keep in the freezer for up to 3 months. Reheat individual servings in the microwave on high until heated through.

Love this vegetarian tater tot breakfast casserole? Don't miss these delicious breakfast casseroles to try next!

See more egg and potato recipes →

Made this recipe? We would love it if you could leave a rating. Either tap or click the stars in the recipe card or leave a comment below. Don't forget to subscribe to our newsletter to receive a free e-cookbook of quick and easy breakfast recipes. Thanks!

📖 Recipe

Vegetarian tater tot breakfast casserole with a serving taken out in a white ceramic baking dish.
Print Recipe
5 from 1 vote

Vegetarian Tater Tot Breakfast Casserole

This overnight vegetarian tater tot breakfast casserole will make your breakfast or brunch dreams come true. It's loaded with healthy veggies and flavored with smoked paprika and two kinds of cheese. You can prepare it the night before and bake it the next morning. It's the perfect holiday breakfast idea or great for brunch!
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Breakfast, Brunch
Cuisine: American
Keyword: breakfast casserole, easy, entertaining, make-ahead, vegetarian
Servings: 9 servings
Calories: 311kcal
Author: Heavenly Home Cooking

Equipment

Ingredients

  • 1 32 oz. bag frozen Tater Tots™
  • 1 tablespoon olive oil
  • 1 medium sweet onion Diced.
  • 2 cups sliced cremini mushrooms
  • ¾ cup milk
  • ¾ cup heavy cream
  • 1 teaspoon salt Or to taste.
  • ½ teaspoon smoked paprika
  • 6 large eggs Beaten.
  • 1 small red bell pepper Diced.
  • 1 small green bell pepper Diced.
  • 1½ cups cheddar cheese Grated.
  • 1½ cups Monterey Jack cheese Grated.
  • salt and pepper To taste.
  • 1 medium zucchini Sliced.
  • 1 tablespoon chopped fresh basil
US Customary - Metric

Instructions

  • Spray a 9 by 13 inch baking dish with cooking spray or rub with butter. Arrange the tater tots in the bottom of the dish.
    1 32 oz. bag frozen Tater Tots™
  • Heat olive oil in a large skillet over medium high heat. Then add the mushrooms and stir and cook until mushrooms are browned, about 3 minutes. Remove mushrooms to a plate.
    1 tablespoon olive oil, 1 medium sweet onion, 2 cups sliced cremini mushrooms
  • Add onion to hot skillet, lower heat to medium, and stir and cook until onions begin to turn translucent, about 6 minutes.
  • Remove from heat and allow to cool for a minute or two, then sprinkle onions and mushrooms over the tater tots.
  • In a large bowl, combine the milk, cream, salt, paprika, eggs, bell peppers, and half the cheeses.
    ¾ cup milk, ¾ cup heavy cream, 1 teaspoon salt, ½ teaspoon smoked paprika, 6 large eggs, 1 small red bell pepper, 1 small green bell pepper, 1½ cups cheddar cheese, 1½ cups Monterey Jack cheese
  • Pour the mixture over the tots and mushroom mixture. Season with salt and pepper to taste. Arrange the zucchini slices over the top and top with remaining cheese.
    1 medium zucchini, salt and pepper
  • Cover with foil and refrigerate overnight. Alternatively, you can bake it right away.
  • The next morning, preheat the oven to 350 F (177 C). Bake covered for about 25 minutes. Remove the foil and continue to bake until the cheese is brown and bubbly and the casserole is cooked through about another 25 to 35 minutes.
    Allow to cool slightly then garnish with fresh basil.
    1 tablespoon chopped fresh basil

Nutrition

Calories: 311kcal | Carbohydrates: 7g | Protein: 16g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 184mg | Sodium: 562mg | Potassium: 333mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1236IU | Vitamin C: 23mg | Calcium: 346mg | Iron: 1mg

Food safety

  • Cook to a minimum temperature of 165 °F (74 °C)
  • Do not use the same utensils on cooked food, that previously touched raw meat
  • Wash hands after touching raw meat
  • Don't leave food sitting out at room temperature for extended periods
  • Never leave cooking food unattended
  • Use oils with high smoking point to avoid harmful compounds
  • Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.

Strawberry Banana Smoothie Bowl

· Leave a Comment

Strawberry banana smoothie bowl topped with sliced strawberries and micro greens in a grey bowl.

If you are looking for a delicious dairy-free smoothie bowl, you have just found what you're looking for with this strawberry banana smoothie bowl. The base for this smoothie bowl is creamy coconut milk. It adds a unique flavor that pairs perfectly with the strawberries and bananas. We couldn't stop eating it! When you add the sliced strawberries and crumble topping, it's the perfect breakfast treat!

We have shared several smoothie bowls on the site, like this mango smoothie bowl, tropical smoothie bowl, and banana smoothie bowl, (we're sure you will love those as well), but this one is truly unique in that it uses canned coconut milk as the base instead of Greek yogurt. The end result is something that tastes more like dessert than breakfast plus it's dairy free!

[feast_advanced_jump_to]

❤️ Reasons to Love This Recipe

  • It's delicious. This probably goes without saying, but this smoothie bowl is truly luscious!
  • It's quick. This recipe can be done and ready to eat in five minutes or less!
  • It's simple. You can get everything you need at your regular grocery store. No fancy ingredients needed here.
  • It's easy. This is a one-step wonder. If you have a high speed blender or food processor, you have everything you need to make this recipe.

🍓 Ingredients

Smoothie Bowl

Strawberry banana smoothie bowl ingredients.
  • Canned coconut milk. Be sure to use canned coconut milk and not the coconut milk you would find in the dairy case in your grocery store. Canned coconut milk has a thick, creamy texture. While the coconut milk you find in the dairy case has a high water content.
  • Frozen strawberries. You can usually buy frozen bags of strawberries at the grocery store. To freeze your own, follow the instructions below for freezing banana.
  • Large banana. Sliced and frozen. To freeze, line a small baking sheet with wax paper, slice the banana, and spread the slices on the prepared baking sheet. Freeze overnight.
  • Rolled oats. Adds fiber and nutrition.
  • Vanilla extract. Adds flavor. You can substitute almond or coconut extract.
  • Ground cinnamon. Adds flavor.
  • Honey. Adds sweetness, but you can omit this if you are on a low-sugar diet, or you can substitute a sugar-free honey substitute like Nature's Hollow sugar free honey substitute.
  • Strawberries. Sliced. Used as a garnish. You can also add some sliced bananas.
  • Micro greens. Used as a garnish. It adds color and nutrition.

See recipe card for quantities.

Crumble Topping

Crumble topping ingredients
  • Ground almonds. You can use almond meal or almond flour. Almond meal is coarser than almond flour. We like Bob's Red Mill Gluten Free Almond Meal or Natural Almond Flour.
  • Rolled oats. We used rolled oats, but you can probably substitute quick or steel cut oats.
  • Salted butter. Cold and chopped into cubes.
  • Maple syrup. Maple syrup adds sweetness and helps the mixture to hold together to form crumbles.

📝 Instructions

Smoothie Bowl

Strawberry banana smoothie bowl ingredients in a blender.
Add coconut milk, frozen strawberries, banana, oats, vanilla extract, cinnamon, and honey to a high speed blender and blend until smooth.
Strawberry banana smoothie being poured into a gray bowl.
Pour into serving bowls.
Strawberry banana smoothie bowl topped with sliced strawberries, crumble, and micro greens in a grey bowl with fresh whole strawberries off to the side.
Top with crumble, sliced fresh strawberries and micro greens.

Click here to learn how to make this smoothie bowl in a visual story.

Crumble Topping

Preheat oven to 350 F (177 C). Line a baking sheet with parchment paper.

Ground almonds and oats in a small ceramic bowl.
Combine ground almonds and oats in a medium bowl.
Cubed butter on top of almond/oat mixture in a small white ceramic bowl.
Add butter and combine with the back of a fork or pastry cutter.
Almond oat mixture topped with maple syrup in a small white ceramic bowl.
Stir in maple syrup.
Unbaked crumble mixture on wax paper in a baking sheet.
Spread mixture onto prepared baking sheet and bake for 8-10 minutes or until golden. Allow to cool.
Smoothie bowl crumbles in a white ceramic bowl.
Then break into crumbles and sprinkle on top of smoothie bowl.

For more topping ideas, check out our toppings for smoothie bowls post.

🥣 Equipment

  • Dry measuring cups.
  • Chef's knife. Used to slice the bananas and the strawberries for the topping.
  • Blender. A high speed blender is best. We use and love the Vitamix E310 Explorian blender. It's the most used small appliance in our kitchen. If you don't have a high speed blender, it might be helpful the cut the strawberries in half before blending so as to not overwork your blender.
  • Medium bowl. Used to mix the crumble topping.
  • Pastry cutter. This is used to blend the ingredients for the crumble. You can also use a sturdy fork.
  • Baking sheet. Used to baked the crumble topping.

ℹ️ Substitutions

  • Low fat - For a lower fat version, you can substitute plain, coconut, or vanilla Greek yogurt.
  • Low sugar - Omit the honey or use sugar free honey substitute. We suggest giving Nature's Hollow sugar free honey substitute a try.
Front view of strawberry banana smoothie bowl topped with sliced strawberries and micro greens in a grey bowl.
This strawberry banana smoothie bowl is dairy-free and full of flavor!

🌡️ Storage

Store any leftovers in an airtight container in your refrigerator. It will keep for up to five days. Store only the blended smoothie mixture, not the toppings. Add the toppings just before serving.

See more smoothie and smoothie bowl recipes →

Made this recipe? We would love it if you could leave a rating. Either tap or click the stars in the recipe card or leave a comment below. Don't forget to subscribe to our newsletter to receive a free e-cookbook of quick and easy breakfast recipes. Thanks!

📖 Recipe

Strawberry banana smoothie bowl topped with sliced strawberries and micro greens in a grey bowl.
Print Recipe
5 from 1 vote

Strawberry Banana Smoothie Bowl

This is not your run-of-the-mill smoothie bowl. This quick, easy, and delicious dairy-free strawberry banana smoothie bowl tastes like an amazing dessert! Creamy coconut milk makes up the base for this smoothie bowl giving it an irresistibly unique flavor. Strawberries and bananas, along with vanilla, cinnamon, and honey, combine to produce a smoothie bowl you won't be able to wait to make again! Don't forget to add the homemade crumble topping (recipe included)!
Prep Time5 mins
Total Time5 mins
Course: Breakfast
Cuisine: American
Keyword: dairy free, easy, quick, small batch, vegetarian
Servings: 4 servings
Calories: 375kcal
Author: Heavenly Home Cooking

Equipment

Ingredients

Smoothie Bowl

  • 1 cup canned coconut milk Be sure to use canned coconut milk and not the coconut milk you would find in the dairy case.
  • 2 cups frozen strawberries
  • 1 large banana Sliced and frozen. To freeze, line a small baking sheet with wax paper, slice the banana, and spread the slices on the prepared baking sheet. Freeze overnight.
  • ¼ cup rolled oats
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 tablespoon honey
  • ¼ cup strawberries Sliced.
  • micro greens Garnish

Crumble Topping

  • ½ cup ground almonds
  • 2 tablespoons rolled oats
  • 1½ tablespoon salted butter Cold and chopped into cubes.
  • 1 tablespoon maple syrup
US Customary - Metric

Instructions

Smoothie Bowl

  • Add coconut milk, frozen strawberries, banana, oats, vanilla extract, cinnamon, and honey to a high speed blender and blend until smooth.
    1 cup canned coconut milk, 2 cups frozen strawberries, 1 large banana, ¼ cup rolled oats, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, 1 tablespoon honey
  • Pour into serving bowls. Top with crumble, sliced fresh strawberries and micro greens.
    ¼ cup strawberries, micro greens

Crumble Topping

  • Preheat oven to 350 F (177 C). Line a baking sheet with parchment paper.
  • Combine ground almonds and oats in a medium bowl.
    ½ cup ground almonds, 2 tablespoons rolled oats
  • Add butter and combine with the back of a fork or pastry cutter.
    1½ tablespoon salted butter
  • Stir in maple syrup.
    1 tablespoon maple syrup
  • Spread mixture onto prepared baking sheet and bake for 8-10 minutes or until golden. Allow to cool. Then break into crumbles and sprinkle on top of smoothie bowl.

Nutrition

Calories: 375kcal | Carbohydrates: 34g | Protein: 6g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 45mg | Potassium: 452mg | Fiber: 6g | Sugar: 18g | Vitamin A: 164IU | Vitamin C: 52mg | Calcium: 70mg | Iron: 2mg

Single Serving Baked Oatmeal

· Leave a Comment

Single serving baked oatmeal topped with sliced strawberries and fresh blueberries in a white ceramic ramekin.

When my husband and I first discovered baked oatmeal, we were surprised at how much it is like a dessert, at least we think that it is. It's certainly nothing like the bland, gloppy oatmeal you may have grown up with. Plus, you can make it your own with creative mix-ins, like the chocolate chips we used in this chocolate chip baked oatmeal. This single serving baked oatmeal provides the perfect opportunity enjoy baked oatmeal for yourself without having to worry about storing leftovers.

[feast_advanced_jump_to]

❤️ Reasons to Love This Recipe

  • Its quick! A mere 15 minutes stands between you and this delicious baked oatmeal for one.
  • It's healthy. This oatmeal contains less than 400 calories, less than 15 grams of saturated fat, and less than 500 mg of sodium. It's hearty and satisfying and will keep you feeling full all morning.
  • It's easy. It takes just two simple steps to make this recipe - almost no effort at all!
  • It's a great vegetarian option for breakfast.

🧾 Ingredients

Single serving baked oatmeal ingredients
  • Rolled oats. This recipe uses old fashioned rolled oats, not quick oats nor steel cut oats. For a gluten-free option, be sure to use certified gluten-free rolled oats. We recommend Bob's Red Mill Gluten Free Organic Old Fashioned Rolled Oats. While oats are naturally gluten free, some brands process their oats in the same plant where they process products that contain gluten. If you have a gluten intolerance, or a loved one who does, it's important to use a certified gluten-free brand.
  • Brown sugar. You can use light or dark brown sugar. Dark brown sugar has more depth of flavor. If you prefer something lighter, go with light. For a sugar free option, we recommend Swerve brown sugar substitute.
  • Ground cinnamon. Adds flavor.
  • Baking powder. Baking powder is a leavening agent. This is what causes the baked oatmeal to rise. Without it, the end result will be too dense.
  • Salt. Enhances flavor.
  • Milk. Adds moisture and flavor.
  • Greek yogurt. Acts as a binding agent. It also adds flavor. Most baked oatmeal recipes use eggs, but one egg would be too much egg for a single serving baked oatmeal recipe. Greek yogurt is a great substitute.
  • Unsalted butter. Melted and cooled.
  • Vanilla extract. Adds flavor. You can swap this out according to your taste. Rum, pumpkin pie, or almond extract would be tasty as well!
  • Dried fruit. This is optional. Raisins, dried cranberries, dates, dried cherries, currants, or dried blueberries are a few suggestions.

See recipe card for quantities.

📝 Instructions

Preheat oven to 350 F (177 C).

Dry ingredients in a white ceramic bowl
In a small bowl, combine oats, brown sugar, cinnamon, baking powder, and salt. Set aside.
Wet ingredients in a white ceramic bowl with a whisk.
In a separate small bowl, whisk together milk, yogurt, butter, and vanilla extract.
All ingredients in a white ceramic bowl
Pour wet ingredients into dry and stir to combine.
All ingredients and raisins in a white ceramic bowl.
Stir in dried fruit.
Single serving baked oatmeal in a white ceramic ramekin.
Press mixture into an 8 oz. oven-safe ramekin. Bake for 7-10 minutes or until set and edges are browned.

Click here to see how to make this recipe in a visual story.

🥣 Equipment

ℹ️ Substitutions

💡 Variations

  • Blueberry Baked Oatmeal - Instead of dried fruit, stir in fresh blueberries.
  • Pumpkin Pie Baked Oatmeal - Instead of ground cinnamon and vanilla, stir in pumpkin pie spice.
  • Apple Baked Oatmeal - Stir in fresh chopped apple before baking.

For an option you can make for a crowd, see this chocolate chip version of this recipe on my website! For more mix-in ideas and topping ideas, see our post for toppings for smoothie bowls. They're not just for smoothie bowls!

Single serving baked oatmeal topped with sliced strawberries and fresh blueberries in a white ceramic ramekin with a spoon..

🌡️ Storage

Since this is single serving baked oatmeal, you probably won't have any leftovers, but if you do, see our post for chocolate chip baked oatmeal for storage tips.

See more baked goods, cookies and cereal recipes →

Made this recipe? We would love it if you could leave a rating. Either tap or click the stars in the recipe card or leave a comment below. Don't forget to subscribe to our newsletter to receive a free e-cookbook of quick and easy breakfast recipes. Thanks!

📖 Recipe

Single serving baked oatmeal topped with sliced strawberries and fresh blueberries in a white ceramic ramekin.
Print Recipe
5 from 1 vote

Single Serving Baked Oatmeal

Sometimes you're craving baked oatmeal, but don't want to make a big batch. This single serving baked oatmeal is perfectly portioned for one person. It is easily baked in the oven or your air fryer. It's not only great for breakfast, but it makes a tasty dessert! Stir in some raisins, chocolate chips, or whatever other stir-in strikes your fancy, and you'll be good to go!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: easy, Eggless, Gluten-Free, healthy, quick, small batch
Servings: 1 serving
Calories: 381kcal
Author: Heavenly Home Cooking

Equipment

Ingredients

  • ⅓ cup rolled oats
  • 2 tablespoons brown sugar
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon baking powder
  • ⅛ teaspoon salt
  • 2 tablespoons milk
  • 1 tablespoon Greek yogurt
  • 1 tablespoon unsalted butter Melted and cooled.
  • ¼ teaspoon vanilla extract
  • 1½ tablespoon dried fruit Raisins, dried cranberries, dates, dried cherries, currants, or dried blueberries are a few suggestions.
US Customary - Metric

Instructions

  • Preheat oven to 350 F (177 C).
  • In a small bowl, combine oats, brown sugar, cinnamon, baking powder, and salt. Set aside.
    ⅓ cup rolled oats, 2 tablespoons brown sugar, ¼ teaspoon ground cinnamon, ¼ teaspoon baking powder, ⅛ teaspoon salt
  • In a separate small bowl, whisk together milk, yogurt, butter, and vanilla extract.
    2 tablespoons milk, 1 tablespoon Greek yogurt, 1 tablespoon unsalted butter, ¼ teaspoon vanilla extract
  • Pour wet ingredients into dry and stir to combine.
  • Stir in dried fruit.
    1½ tablespoon dried fruit
  • Press mixture into an 8 oz. oven-safe ramekin. Bake for 7-10 minutes or until set and edges are browned.

Notes

Air fryer instructions:
To bake in the air fryer, set fryer to 325 F (163 C). Bake for 15 minutes.

Nutrition

Calories: 381