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bakery-style lemon blueberry muffins
I’ve made my fair share of muffins over the years, and I’ve got my base recipe down to a tee. It’s light, fluffy, and always turns out perfectly moist—no dry, crumbly muffins here! From there, I’ve been experimenting with different mix-ins. I love my apple cinnamon muffins (a must-try if you love warm, cozy flavors), but these homemade lemon blueberry muffins have definitely taken the top spot on my list. They’re bright and fresh and so incredibly easy to make! This means I can skip the coffee shop line and whip up a batch at home whenever the craving strikes. Budget-friendly AND delicious? Yes, please!
Budget-Saving Tips!
- You can easily stretch this batter and get 12 regular-size muffins. This will reduce the overall cost per muffin and means you’ll have more to enjoy! However, I wanted jumbo-sized, bakery-style muffins, so I divided the batter into ten muffin wells.
- The lemon glaze on top is totally optional, but I rarely turn down an opportunity to make a simple glaze.😊 You’ll already have the lemon zest and juice from making the muffins, so it’s only the powdered sugar you need to add. It’s a pantry staple I like to keep on hand for occasions just like this. But if you don’t have any, don’t worry; you can skip the glaze, and these muffins will still be delicious.
Lemon Blueberry Muffins Recipe
This easy Lemon Blueberry Muffins recipe is made with juicy blueberries and is topped with a sweet lemon glaze. These bakery-worthy treats are a MUST-TRY!
Servings 10 muffins
Calories 305kcal
Equipment
- Muffin Pan
- Hand Mixer
Ingredients
- 2 lemons $1.16
- 1 ¾ cup all-purpose flour $0.36
- 1 tsp baking powder $0.06
- 1 tsp baking soda $0.04
- ½ tsp salt $0.02
- ¼ tsp cinnamon $0.03
- 1 cup granulated sugar $0.40
- 4 tbsp salted butter, melted $0.49
- 2 Tbsp cooking oil $0.08
- ½ cup plain yogurt, room temperature $0.62
- 2 large eggs, room temperature $0.74
- 1 ½ tsp vanilla extract $0.95
- 1 cup blueberries $1.50
Glaze (optional)
- 1 cup powdered sugar $0.55
- 2 Tbsp lemon juice $0.00
- 1 tsp lemon zest $0.00
Instructions
- Preheat the oven to 350°F. Wash, zest and juice the lemons. Set the lemon zest and the lemon juice to the side.
- In a large bowl, whisk together the dry ingredients (flour, baking powder, baking soda, salt, and cinnamon) until well combined.
- In a separate bowl, combine the sugar, melted butter, and oil. Use a hand mixer to beat the ingredients together until combined. Now add the room temperature yogurt, room temperature eggs, vanilla extract, 2 Tbsp of lemon juice, and 2 tsp of lemon zest. Blend together using the mixer to combine.
- Pour the wet ingredients into the same bowl as the dry ingredients. Stir both together until just combined. Be careful not to overmix at this point.
- Add the blueberries to the bowl and fold them into the batter until just combined.
- Divide the batter between ten or twelve greased or lined muffin wells.
- Bake the muffins for 25 minutes or until golden brown and a toothpick inserted into the middle comes out clean. Allow the muffins to cool for about 5 minutes, then carefully loosen the edges with a knife and transfer the muffins to a wire rack to finish cooling.
- While the muffins are cooling, make the glaze. In a small bowl combine the powdered sugar, 2 Tbsp of lemon juice, and 1 tsp of lemon zest. Drizzle the glaze over the muffins once they're fully cooled. Enjoy!
See how we calculate recipe costs here.
Notes
- Fresh blueberries are my preferred choice, but you can also use frozen blueberries. No need to thaw them first!
- Be sure to use room temperature eggs and yogurt. Room temperature ingredients will help the batter come together smoothly and evenly.
- Don’t overmix the batter. Overmixing will cause the muffins to become dense instead of light and fluffy. Mix the dry and wet ingredients together until they are just barely combined and there are no traces of dry flour left in the bowl.
Nutrition
Serving: 1muffin | Calories: 305kcal | Carbohydrates: 54g | Protein: 4g | Fat: 9g | Sodium: 324mg | Fiber: 2g
how to make Lemon Blueberry Muffins step-by-step photos
Gather all of your ingredients.
Prep the lemons: Preheat your oven to 350°F. Thoroughly wash, zest, and juice 2 lemons. Place the lemon zest and juice to one side for now.
Mix dry ingredients: Add 1 ¾ cup flour, 1 tsp baking powder, 1 tsp baking soda, ½ tsp salt, and ¼ tsp cinnamon to a large mixing bowl. Whisk together until well combined.
Beat in a separate bowl: In a different bowl, add 1 cup granulated sugar, 4 tbsp melted salted butter, and 2 Tbsp cooking oil. Beat these ingredients together using a hand mixer until combined.
Combine: Now add ½ cup room temperature yogurt, 2 large room temperature eggs, 1 ½ tsp vanilla extract, 2 Tbsp of lemon juice, and 2 tsp of lemon zest. Use your hand mixer to combine everything together.
Mix wet and dry ingredients together: Pour your wet ingredients into the bowl of dry ingredients. Mix until just combined with no traces of flour left in the batter. Be careful not to overmix the batter.
Add blueberries: Fold 1 cup of fresh blueberries into the batter until just combined. Folding in the blueberries gently will help prevent them from breaking and avoid overmixing the batter.
Put in muffin tin: Evenly divide the batter between ten (or twelve) well-greased or lined muffin wells.
Bake: Bake your lemon blueberry muffins for 25 minutes, or until they’re golden brown on top and a toothpick inserted into the center comes out clean. Let them cool in the muffin pan for about 5 minutes before carefully loosening the edges with a knife. Transfer the muffins to a wire rack to finish cooling.
Make the glaze: While you wait for the muffins to cool, you can make the glaze (this is optional, but recommended!). Pour 1 cup of powdered sugar into a small bowl.
Add 2 Tbsp of lemon juice and 1 tsp of lemon zest to the powdered sugar and combine.
Top the muffins: Drizzle the glaze over your freshly baked blueberry lemon muffins. Enjoy!
Storage Instructions
These lemon and blueberry muffins store really well, and my family loves snacking on them throughout the week. Once cooled and glazed, pop them into an airtight container and keep them in the fridge for 4-5 days. Want to save some for later? They freeze great for up to 3 months—just be sure to freeze them without the glaze. You can let them thaw at room temperature, but if you’re like me and can’t wait, pop them in the microwave for 30 seconds for a quick thaw and warm-up. Add the glaze after thawing, if desired.
More Easy Muffin Recipes
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On my farm, we have 5 hens, with 5 more on the way! We have some fun breeds that lay every color egg, from dark brown and pink to blue and olive. Did you know the color of eggshells is dictated by the breed of chicken laying them, but the depth of color of the yolk is determined by the chicken’s diet? Pretty cool, huh? So, you can only imagine how many eggs we go through in a week!
While making hard-boiled eggs on the stove is a fairly simple process, it can be hands-on and requires constant attention. But with this air fryer method, I can press a button and walk away until the timer goes off. It’s so easy, so simple, and the eggs always come out perfectly hard ‘boiled!’
Air Fryer Hard Boiled Eggs
Air Fryer Hard Boiled Eggs are the ultimate kitchen hack! Get perfectly cooked eggs every time with this effortless method.
Servings 6 eggs
Calories 63kcal
Equipment
- Air Fryer
Ingredients
- 6 large eggs, chilled $2.22
Instructions
- Preheat air fryer to 250°F.
- Carefully place as many hardboiled eggs as you’d like in the air fryer basket. (I made 6.)
- Cook for 17 minutes at 250°F.
- When done, transfer to an ice bath before peeling.
See how we calculate recipe costs here.
Notes
I like to prepare an ice bath (a bowl filled with cold water and ice) while my eggs are cooking. As soon as the timer goes off, I transfer the eggs to the ice bath and let them cool for a few minutes.
The total cook time can depend on the size of your eggs, the starting temperature of your eggs, and your air fryer. I specifically use large chicken eggs that are cold from the fridge. If you use room-temperature eggs or eggs that are a different size, you’ll likely have to adjust the cooking time to account for this.
If you want soft boiled eggs, try reducing the cooking time by a few minutes.
Nutrition
Serving: 1egg | Calories: 63kcal | Carbohydrates: 0.3g | Protein: 6g | Fat: 4g | Sodium: 62mg
how to make Hard Boiled Eggs in the Air Fryer step-by-step photos
Preheat your air fryer to 250°F. Once it’s preheated, carefully place as many eggs as you like into the air fryer basket. Be sure not to overcrowd the basket. I used 6 eggs. Air fryers work by circulating hot air, so you want to make sure there is enough room for the air to circulate around each egg.
Cook the eggs for 17 minutes. While the eggs are cooking, prepare an ice bath by filling a bowl with cold water and plenty of ice.
As soon as the timer goes off, use tongs or a slotted spoon to transfer the eggs from the air fryer basket to the ice bath. This not only stops the cooking process but also makes peeling easier.
Peel your air fryer hard boiled eggs once they have cooled enough to handle.
Serving Suggestions
Aside from eating them as a snack, added to wraps, or chopped on top of salads, you can use these air fryer hard boiled eggs just like you would use regular boiled eggs! Here are some ideas:
- To make deviled eggs
- On top of a grain bowl
- On top of avocado toast
- In an egg salad
- In a potato salad or pasta salad
- To make pickled eggs
- In a Niçoise salad
- In a breakfast burrito
- On top of homemade pizza
Storage Instructions
Unpeeled hard boiled eggs will last up to a week in the refrigerator. Peeled eggs can also be refrigerated in an airtight container for up to a week, but they’re best if eaten within 2 days.
More Egg Recipes
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Eggs are one of the easiest, cheapest, and nutrient-dense foods you can add to your plate. It doesn’t matter if I scramble, fry, or boil them soft or hard; eggs are one of my favorite ways to add protein to any meal for pennies. And now I’ve added poaching them to that list, I can easily make my family a restaurant-worthy breakfast or brunch without leaving our house!
Ingredients
Here’s what you’ll need to make a delicious poached egg with a luscious, runny yolk and firm white every time:
- Egg: The method I’ve shared below is perfect for cooking one egg at a time. I recommend using the freshest egg possible because the fresher it is, the tighter the whites will be. This means it’ll hold its shape better in the water (reducing the chance of those stringy white wisps in the pot!) and will look nicer when plated.
- White Vinegar: I’ve tested every possible tip for poaching eggs, and I find that adding a splash of white vinegar to the pot really helps the whites set. And don’t worry, your egg won’t taste like vinegar. The amount used is minimal, and it’s just enough to help it hold its shape.
How Long to Cook Poached Eggs
Timing is something that can vary depending on personal preference and how thick or runny you want your yolk to be. I found anywhere between 3:30 seconds to 4 minutes was the perfect amount of time to poach one large egg. This cooked the whites perfectly while still leaving the yolk runny! Make sure to set a timer somewhere so you can remove your egg promptly to keep it from overcooking.
Tips for the Best Poached Eggs!
When I say lots of testing was done in order to get the perfect poached eggs recipe, I’m not joking! Here are a few of my top tips:
- Some people suggest cracking the egg in a fine mesh sieve in order to remove some of the excess, loose whites before poaching the egg. After testing, I found this step to be unnecessary and actually removed too much of the egg whites. Using all of the whites helps cover the entire yolk during cooking.
- I found that using just a little bit of vinegar and making a vortex in the simmering (not boiling) water helps keep the egg whites together. This combination is my secret to the best poached eggs, so I highly recommend doing both.
- I also tested poaching the egg in a medium pot versus a deep skillet or sauté pan. The sauté pan produced a flatter poached egg and not quite as round as the pot. I would recommend using a deep pot for the best results.
Serving Suggestions
Poaching is one of the healthiest ways to prepare eggs and they’re so quick and easy to make. I love serving them on top of my avocado toast in the morning or with a side of air-fried bacon and breakfast potatoes. But when I’m feeling a bit fancy or if I’m hosting brunch at my house, eggs Benedict is the only way to go!
Make Ahead Poached Eggs
Poached eggs are always better served fresh, but you can make them ahead of time. Cook the eggs as directed below and then immediately place them in an ice water bath to stop the cooking process. Once cooled, submerge them in an airtight container filled with more cold water and store them in the refrigerator for up to two days. When ready to use, reheat the eggs by placing them in a bowl of hot water for about 30 seconds.
Poached Eggs Recipe
Follow this simple method and learn how to make Poached Eggs with soft, runny yolks and firm whites every time! Perfect for breakfast or brunch.
Servings 1 egg
Calories
Ingredients
- 1 large egg $0.25
- 1 Tbsp white vinegar $0.13
Instructions
- Add about 4 inches of water to a medium pot and bring to a gentle boil.
- While the water is coming to a boil, crack one egg into a small ramekin or bowl.
- Once the water is boiling, reduce the heat to medium-low and allow the water to continue to simmer. Add the white vinegar to the pot.
- Stir the water with a spoon in a circular motion to create a vortex. Quickly add the egg to the center of the vortex and allow it to cook for 3:30-4 minutes. Set a timer to prevent overcooking the egg.
- Gently remove the egg with a slotted spoon and dab the spoon on a paper towel to remove any excess water. Enjoy with a sprinkle of salt and freshly cracked black pepper.
See how we calculate recipe costs here.
how to make Poached Eggs – step by step photos
Add about 4 inches of water to a medium pot and bring to a gentle boil. While the water is coming to a boil, crack one large egg into a small ramekin or bowl.
Once the water is boiling, reduce the heat to medium-low and allow the water to continue to simmer. Add 1 Tbsp white vinegar to the pot.
Stir the water with a spoon in a circular motion to create a vortex. Quickly add the egg to the center of the vortex and allow it to cook for 3:30-4 minutes. Set a timer to prevent overcooking the egg.
Gently remove the egg with a slotted spoon and dab the spoon on a paper towel to remove any excess water. Enjoy with a sprinkle of salt and freshly cracked black pepper.
More Easy Egg Recipes
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What is a Smoothie Bowl?
A smoothie bowl is an ultra-thick, totally satisfying smoothie served in a bowl with toppings. It’s almost like eating a bowl of soft-serve ice cream, but it’s actually healthy! The key is to use less liquid than you usually would for a smoothie, which creates the perfect consistency for eating with a spoon. I blend frozen mixed berries, a frozen banana, and almond milk together, which I then top with more berries, granola, peanut butter, and chia seeds. It’s a nourishing and delicious breakfast that even picky eaters love!
Ingredients
Here’s what you’ll need to make the best smoothie bowls EVER:
- Frozen Mixed Berries: You want to use frozen berries, not fresh ones. Frozen fruit will create a thick, frozen consistency, which is what I’m going for here. Grab a bag of pre-frozen berries from the store (which are often more affordable than fresh berries), or freeze your own. I love the mixed berry smoothie flavor of these bowls, but you can use any frozen fruit you like.
- Frozen Banana: Adds creaminess and natural sweetness. The riper the banana, the sweeter your bowl will be. Peel and slice it before freezing, or use frozen banana slices from the store.
- Almond Milk: I usually opt for unsweetened plain dairy-free almond milk or oat milk because the frozen fruit is both flavorful and sweet enough for me! You can also use any other milk alternative or regular dairy milk.
- Toppings: I went with chia seeds because I had them on hand at the studio already (plus they’re high in Omega-3s, fiber, and protein), granola (homemade granola is extra delicious!), more berries, and melted peanut butter. If you can’t have peanuts, almond butter or seed butter is the perfect substitute if you can find one within your budget.
More Topping Ideas
You don’t need to go out and buy any special toppings for this homemade smoothie bowl recipe! Use what you already have in your kitchen, or try some of these ideas:
- Any fresh, frozen, or freeze-dried fruit
- Nuts like almonds, walnuts, or cashews
- Seeds, such as pumpkin seeds, hemp seeds, or flaxseeds
- Cacao nibs or chocolate chips
- Shredded coconut
- A scoop of leftover overnight oats
- Cinnamon, nutmeg, or other spices
- Honey, agave, or maple syrup
- Yogurt
The Perfect Ratio for Smoothie Bowls
It’s my opinion that the perfect ratio for a thick, creamy, perfectly frozen smoothie bowl is 1 cup frozen fruit of your choice + 1 cup frozen banana + ¼ cup milk. Then, on top of this base, you can add 1 tablespoon of any superfood you love. For example:
- 1 cup frozen avocado, 1 cup frozen banana, ¼ cup unsweetened almond milk, and 1 tablespoon of hemp seeds. (This would be like a bowl version of our avocado smoothie recipe! Personally, I would add a liquid sweetener to this variation, like agave or maple.)
- 1 cup frozen mango chunks, 1 cup frozen banana, ¼ cup unsweetened almond milk, and 1 tablespoon freeze dried berries.
- 1 cup frozen mixed tropical fruits, 1 cup frozen banana, ¼ cup unsweetened coconut milk, and 1 tablespoon of cacao nibs.
So long as you stick to this ratio, you can add any frozen fruit, liquid base, and superfood of your choice. This makes the perfect texture for a bowl that is creamy and dessert-like, not too icy or watery.
A Note on Blending!
Now, this isn’t a toss-it-in-a-blender and walk-away kind of smoothie—this is a stick-to-your-bones, thick, keep-you-full all-morning-long kind of smoothie bowl! (So she requires some elbow grease!). You’re going to want to have a spatula on hand to scrape the blender down over and over as often as needed until it’s blended nice and smooth.
But, no need to stress if you don’t have one of those equal-to-a-rent-payment blenders! I used our affordable Ninja blender from Walmart, a rubber spatula, and my patience; I knew the result would be worth the effort!
Can I Meal Prep It?
This recipe for smoothie bowls is meant to be enjoyed immediately after blending, and I don’t recommend meal-prepping them ahead of time. Instead, I like to gather all the ingredients and create smoothie packs for the freezer. Then, when I’m ready to make a bowl, I can simply empty the contents of the bag into a blender with the almond milk and blend for a few minutes until smooth!
Smoothie Bowl Recipe
Learn How to Make Smoothie Bowls the right way and add all your favorite toppings to create a cheap, healthy, and super easy breakfast or snack!
Servings 2 bowls (about 1 cup of smoothie + ¼ cup toppings each)
Calories 278kcal
Equipment
- Small Blender
Ingredients
- 1 cup mixed berries, frozen $2.08
- 1 ripe banana, sliced and frozen (about 1 cup) $0.26
- ¼ cup almond milk* $0.30
- ½ Tbsp chia seeds $0.07
- ¼ cup granola $0.48
- ¼ cup berries $0.52
- 1 ½ Tbsp peanut butter, melted $0.09
Instructions
- Add frozen mixed berries, frozen banana, and almond milk to the blender.
- Blend, stopping often to scrape down the inside of the blender to make sure the ingredients catch the blade. Blend and scrape down the blender as often as needed until the perfect consistency is reached.
- Pour the smoothie (it will be THICK) into your favorite bowls and top with your favorite ingredients. I chose chia seeds, granola, more berries, and some melted peanut butter. Enjoy immediately!
See how we calculate recipe costs here.
Notes
*Almond, oat, soy, or dairy milk will all work, so use whatever you have on hand! Alternatively, you can also use fruit juice, but the texture will be less creamy.
Nutrition
Serving: 1bowl with toppings | Calories: 278kcal | Carbohydrates: 43g | Protein: 6g | Fat: 11g | Sodium: 99mg | Fiber: 7g
how to make Smoothie Bowls – step by step photos
Gather all your ingredients.
Add 1 cup of frozen mixed berries, 1 frozen sliced banana (about 1 cup), and ¼ cup of almond milk to your blender. You can also use soy, coconut, oat, or dairy milk instead of almond milk. Fruit juice will also work to create a smooth consistency, but it won’t be as creamy as using milk or a milk alternative.
Blend these ingredients together, stopping often to scrape down the inside of the blender to make sure the ingredients catch the blade. You might need to do this a few times!
Keep blending and scraping down the sides of the blender until the perfect smooth consistency is reached.
Pour your smoothie (it will be THICK) into your favorite bowls. Smooth down the top to create a flat surface for all your yummy toppings!
Top with your favorite ingredients—you can add anything you like or have on hand. I chose ½ Tbsp chia seeds, ¼ cup granola, ¼ cup more berries, and 1 ½ Tbsp melted peanut butter. Serve it immediately for the best texture!
More Smoothie Recipes
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Ingredients
Here’s what you’ll need to make this whipped ricotta toast recipe:
- Whole Milk Ricotta: This is a creamy, slightly sweet, soft cheese made from the whey leftovers from making other types of cheese, like mozzarella. I recommend using whole milk ricotta to get the creamiest texture and best flavor for your toast.
- Sourdough: You can use any type of bread you’d usually use to make toast. But, in my opinion, the best bread for ricotta toast is one that’s sturdy with a chewy crumb and crisp crust—like sourdough! I buy a whole loaf and slice it myself to get nice, thick slices. Other good options include whole grain, ciabatta, French bread, or bagels!
- Lemon Zest: I zest a whole lemon and mix it with the creamy cheese. This adds the most delicious citrusy zing to the spread. Budget-friendly tip: Store the zested lemon in your fridge to make lemon water, lemonade, or to use in other recipes (like our homemade lemon curd!)
- Olive Oil: Adds flavor and helps the cheese to whip up smooth and creamy.
- Salt: It doesn’t matter if I’m making sweet or savory ricotta on toast; I always add a pinch of salt to make the flavors pop.
Tips & Suggestions!
- I highly recommend using whole milk ricotta. The higher fat content helps the cheese to whip up smooth and creamy with a cloud-like texture. Plus, the flavor is unbeatable! Lower fat options can be too watery and won’t whip to the same consistency. BUT if that’s all you have on hand, please don’t waste it! The texture won’t be the same as what’s shown in my process photos below, but it’ll still work as a topping for toast.
- Don’t have a hand mixer? Try your food processor! You could also whip it by hand, but it’ll take a lot longer and require some serious arm strength.
- It’s pretty common for ricotta to have a small amount of liquid (whey) on top when you open the container. Whenever that happens, I just stir it in before measuring my cheese.
- This creamy spread isn’t just for toast! I love it as a dip for fresh vegetables, mixed with pasta for a quick sauce, smothered on a sliced baguette as an appetizer, or as a spread on sandwiches. It’s really versatile and stores well in the fridge for a few days.
Make it Ahead
I love a breakfast I can prep ahead, so you already know this ricotta toast recipe is in my meal prep rotation! Make the whipped ricotta as directed in the recipe card, and store it in the fridge for 3-4 days. I usually give it a quick mix to reincorporate any liquid that may have separated before using. Then, all I do is toast my sourdough and add any toppings I fancy that day. It’s almost as easy as my overnight oats for breakfast meal prep. 😉
Ricotta Toast Variations
I think this whipped ricotta toast base recipe is delicious as-is, but it’s even better with toppings! I’ve tested many different topping combinations, but here are four stand-out favorites:
Roasted Grapes, Thyme, and Bacon
This topping is perfect for when you can’t decide between savory or sweet. Toss your grapes in a light coating of olive oil and roast in a 400°F oven for 10-15 minutes or until they become wrinkled and soft. You can cook the bacon however you’d like, but I recommend cooking it in the oven, as it’s already on and hot! Chop the cooked bacon into bite-sized pieces, layer your roasted grapes on top of the ricotta, and sprinkle with fresh thyme leaves.
Tomatoes, Basil, and Balsamic Reduction
Tomatoes, basil, and balsamic are ALWAYS a winning combination. Any kind of tomatoes work for this topping! Add a drizzle of balsamic reduction on top and fresh basil leaves, and you’re basically eating bruschetta for breakfast! YUM.
Strawberry, Mint, and Honey
This whipped ricotta toast topping makes me dream of summer mornings. Bonus points if you grow your own mint and strawberries (season-dependent, of course!). Simply slice fresh strawberries, layer them on top of the toast, and sprinkle with torn mint leaves and a drizzle of honey. The flavors are so light and refreshing, and it really couldn’t be easier to make. You could also use other types of berries, like raspberries or blueberries.
Mushrooms, Garlic, Wilted Spinach, and Red Pepper Flakes
For this one-pan topping, sauté sliced mushrooms (any type) in olive oil with a sprinkle of salt for about 5 minutes. Add minced garlic and cook for another minute or so, then mix in fresh spinach until wilted. Season to taste before adding to your whipped ricotta with a pinch of red pepper flakes. The juicy mushrooms are irresistible, and the wilted spinach is a great way to sneak in some green veggies for breakfast, too.
More Topping Ideas!
I honestly can’t think of a single savory or sweet ingredient that wouldn’t work well with this creamy, tangy lemon ricotta toast base recipe. Here are a few more ideas to get your creative juices flowing:
- Any fruit (fresh or frozen and thawed!)
- Smashed avocado
- Caramelized onions
- Fruit jam (fig, apricot, raspberry would all be amazing)
- Balsamic roasted mushrooms
- Sliced prosciutto or other cured meats
- Chopped nuts
- Pesto
- Tomato relish
- Anything pickled (pickles, pickled jalapenos, pickled red onions, etc.)
- Sun-dried tomatoes
- Poached eggs
Ricotta Toast Recipe
Upgrade your breakfast game with this quick and easy Ricotta Toast recipe. It's delicious as-is, but we've also included four tasty variations to try!
Servings 8 to 10 slices
Calories 262kcal
Equipment
- Hand Mixer
Ingredients
- 15 oz tub of whole milk ricotta (just shy of 2 cups) $2.67
- 2 tsp lemon zest* $0.50
- 1 Tbsp olive oil $0.19
- ¼ tsp salt $0.01
- 1 lb loaf of sourdough** $3.99
Instructions
- Combine ricotta cheese, lemon zest, olive oil and salt in a medium mixing bowl.
- Using a hand mixer, whip the ingredients together until they are smooth and creamy.
- Slice sourdough into thick slices and toast.
- Using a spatula or a butter knife, generously top the toasted sourdough. You can save any extra ricotta in the fridge and use it for easy meal prep throughout the week. The best part about this base recipe is that the ricotta mixture lends itself to both sweet and savory toppings.
- Top the ricotta with any flavor combinations you love or just enjoy it as-is with a sprinkle of salt and a crank or two of freshly ground black pepper. Enjoy immediately for the best texture.
See how we calculate recipe costs here.
Notes
*I zested one whole lemon for this recipe and then saved the rest of the lemon in a ziplock baggie in the fridge for another recipe that requires lemon juice. I don’t recommend adding the lemon juice to the ricotta for this one, as the mixture will be too wet instead of being light and creamy.
**The bake-at-home sourdough loaves from Kroger are a nice option, but they don’t yield as many slices as a pre-sliced loaf, so use whatever you like best!
Nutrition
Serving: 1slice | Calories: 262kcal | Carbohydrates: 31g | Protein: 12g | Fat: 10g | Sodium: 459mg | Fiber: 1g
how to make Ricotta Toast – step by step photos
Combine 15 oz ricotta cheese, 2 tsp lemon zest, 1 Tbsp olive oil, and ¼ tsp salt in a medium mixing bowl.
Using a hand mixer, whip the ingredients together until they are smooth and creamy.
Slice a 1 lb loaf of sourdough into thick slices and toast.
Using a spatula or a butter knife, generously top the toasted sourdough. You can save any extra ricotta in the fridge and use it for easy meal prep throughout the week. The best part about this base recipe is that the ricotta mixture lends itself to both sweet and savory toppings.
Top the ricotta with any flavor combinations you love or just enjoy it as-is with a sprinkle of salt and a crank or two of freshly ground black pepper. Enjoy immediately for the best texture.
More Easy Toast Recipes
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What Are Breakfast Cookies?
This recipe for breakfast cookies falls somewhere between baked oatmeal and a traditional oatmeal cookie. They’re soft, chewy, and packed with wholesome ingredients that’ll keep you satisfied until lunchtime. I mix old-fashioned rolled oats with mashed bananas, peanut butter, cinnamon, and maple syrup to make a batter that’s loaded with flavor, fiber, and protein. Then, I add in some dried cranberries and chopped pecans for even more texture and sweetness. They bake up in less than 20 minutes and are perfect for meal prepping!
Ingredients
Here’s what you’ll need to make these homemade breakfast cookies:
- Old-Fashioned Rolled Oats: I recommend using old-fashioned rolled oats, not quick-cooking or steel-cut oats. Rolled oats will give your cookies the best texture and chewiness. I also tested this recipe using half-oat flour and half-rolled oats, but I didn’t like the consistency. It tasted chalky to me. Instead, using all rolled oats was the way to go.
- Bananas: I use bananas that are very ripe. The more brown spots, the better! This is where half of the sweetness comes from in this recipe.
- Maple Syrup: Adds some more natural sweetness and keeps this recipe vegan!
- Creamy Peanut Butter: Melt this slightly in the microwave so it mixes more evenly with the other ingredients. It shouldn’t be too hot or liquidy; it should just be melted enough so it pours easily. If you can’t have peanut butter, try almond butter or sunflower seed butter instead.
- Vanilla Extract & Ground Cinnamon: Both of these add a yummy, comforting flavor to your healthy breakfast cookies.
- Salt: The perfect natural flavor enhancer!
- Mix-Ins: Now, this is where you can really have some fun. I’ve shared some different ideas below, but I always use dried cranberries and chopped pecans. I highly recommend this combo!
Variations to Try!
These oat breakfast cookies are so easy to customize by adding your favorite mix-ins or using up nuts, seeds, or dried fruit that you already have in your pantry. Pumpkin seeds, chia seeds, raisins, walnuts, and chocolate chips are all great options. You could also switch out the cinnamon for pumpkin pie spice or apple pie spice for a different flavor. Here are some more variations that I think will be delicious:
- Add a pinch of nutmeg and use chopped walnuts for a banana bread-inspired treat.
- Throw in some dried apricots and coconut flakes for a tropical twist.
- Use almond extract instead of vanilla, and add in sliced almonds and dried cherries for a cherry frangipane flavor.
- Add shredded carrot, ground nutmeg, ground ginger, and golden raisins—just like I use in my carrot cake muffins recipe!
Let me know if you try any of these variations (or come up with your own!) in the comment section below!
Budget-Saving Tip
One of the biggest ways to save money on your shopping bill is to use what you already have on hand. This recipe is also a great way to use up any leftover nuts or candy from the holidays! You can also go for cheaper add-ins that are on sale if you don’t have a specific mix-in in mind. For example, if you can get a good deal on raisins, use those instead of the dried cranberries I use in this recipe.
Recipe Tips & Suggestions
- This breakfast cookie recipe is gluten-free, so long as you use certified gluten-free oats. Not all oats are gluten-free, as they can be cross-contaminated with wheat during processing. If this is a concern for you, be sure to check the label before purchasing.
- Make sure you use ripe bananas! They’ll mash much easier and provide more sweetness and flavor.
- Don’t worry if your cookies still look a little soft when you pull them out of the oven. So long as they’ve turned a nice golden brown color, they’ll firm up as they cool.
- Or are you looking for a great no-bake breakfast option? Try our homemade granola bars! They’re another easy make-ahead breakfast option for those busy mornings.
How to Store
Once cooled, these banana breakfast cookies can be stored in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge for up to a week or freeze them for up to 3 months. I’d layer them between sheets of parchment paper before storing them in a freezer-safe container or bag. Let them thaw at room temperature before enjoying.
Breakfast Cookies Recipe
These easy Breakfast Cookies are soft & chewy, budget-friendly, and the perfect grab-and-go breakfast for those busy mornings.
Servings 15 cookies
Calories 139kcal
Equipment
- Baking Sheet
- Parchment Paper
Ingredients
- 2 ripe bananas $0.40
- ⅓ cup creamy peanut butter, slightly melted $0.49
- ⅓ cup maple syrup $1.50
- 1 ½ tsp vanilla extract $0.50
- 2 cups old-fashioned rolled oats $0.80
- 1 tsp cinnamon $0.10
- ½ tsp salt $0.03
- ½ cup dried cranberries $0.80
- ⅓ cup chopped pecans $0.70
Instructions
- Preheat the oven to 350°F. In a large bowl, mash the bananas well with a fork.
- Add the peanut butter, maple syrup, and vanilla extract to the bowl. Stir together with the mashed bananas until combined.
- Next add the rolled oats, cinnamon, and salt to the bowl. Stir together until combined.
- Now stir in the dried cranberries and chopped pecans into the batter until combined.
- Line a baking sheet with parchment paper. Use a medium cookie scoop or a spoon to scoop the cookie batter into roughly 2 Tbsp portions. Place the cookies on the baking sheet about 2-3 inches apart. Use the back of a spoon to flatten the cookies a little bit since they won't spread much in the oven.
- Bake the cookies for 15-17 minutes or until golden brown. Remove the cookies from the oven and let them cool slightly on the baking sheet before transferring to a wire rack to cool completely. Repeat with the remaining batter. Enjoy!
See how we calculate recipe costs here.
Nutrition
Serving: 1cookie | Calories: 139kcal | Carbohydrates: 21g | Protein: 3g | Fat: 5g | Sodium: 104mg | Fiber: 2g
how to make Breakfast Cookies – step by step photos
Preheat the oven to 350°F. In a large bowl, mash 2 ripe bananas well with a fork.
Add ⅓ cup creamy peanut butter, ⅓ cup maple syrup, and 1 ½ tsp vanilla extract to the bowl. Stir together with the mashed bananas until combined. I melted the peanut butter for just a few seconds in the microwave first so that it mixes smoothly with the rest of the ingredients.
Next, add 2 cups old-fashioned rolled oats, 1 tsp cinnamon, and ½ tsp salt to the bowl. Stir together until combined.
Now stir in ½ cup dried cranberries and ⅓ cup chopped pecans into the batter until combined.
Line a baking sheet with parchment paper. Use a medium cookie scoop or a spoon to scoop the cookie batter into roughly 2 Tbsp portions. Place the cookies on the baking sheet about 2-3 inches apart. Use the back of a spoon to flatten the cookies a little bit since they won’t spread much in the oven.
Bake the cookies for 15-17 minutes or until golden brown. Remove the cookies from the oven and let them cool slightly on the baking sheet before transferring to a wire rack to cool completely. Repeat with the remaining batter. Enjoy!
More Oat Breakfast Recipes
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]]>The post Skillet Breakfast Potatoes appeared first on Budget Bytes.
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Potatoes are one of the best budget-friendly ingredients. I could make them for breakfast, lunch, and dinner and never get tired of them. They’re an easy way to fill your plate for pennies, and they’re so versatile that there’s no end to the ways you can cook them. My skillet breakfast potatoes recipe is quick, easy, and tastes just like diner-style home fries—but for just $0.65 a SERVING! They’re a delicious alternative to crispy hash browns and are perfect for a hearty breakfast or brunch.
Ingredients
Here’s what you’ll need to make breakfast potatoes in a skillet:
- Yukon Gold Potatoes: These potatoes are starchy and have a creamy texture when cooked. They also hold their shape well and crisp up nicely in a skillet. Russet potatoes can also be used, but I prefer the taste and texture of Yukon golds.
- Yellow Onion: Adds a delicious savory flavor to the potatoes. You only need half an onion, but make sure to dice it small so it cooks quickly and evenly.
- Olive Oil & Butter: I use both olive oil and butter to pan-fry the potatoes. This creates perfectly crispy skillet breakfast potatoes and adds a rich, buttery flavor!
- Seasoning: Salt and black pepper are a must! But I also add a little garlic powder and onion powder to the skillet. These seasonings are delicious and versatile, meaning you can serve these potatoes with so many different dishes.
Variations to Try
Feel free to customize this recipe and make it your own! Here are some ideas to get you started:
- Add diced bell peppers or jalapeños to the skillet when cooking the onions for additional flavor. I sometimes sprinkle over some sliced green onions or fresh chopped parsley as a garnish, too!
- Add extra spices like Cajun seasoning or smoked paprika (to make smoky breakfast potatoes!)
- Mix in cooked bacon and frozen green beans for a potato and green bean skillet
- Sprinkle some shredded cheddar cheese on top in the last few minutes of cooking
- You can also turn these potatoes into a bowl meal and top them with crumbled breakfast sausage, crispy air fryer bacon, or a fried egg
- Or you could always make some country breakfast bowls or a breakfast burrito with them!
The Secret to the Best Skillet Breakfast Potatoes!
Similar to my ham and potato casserole recipe, par-boiling the potatoes is a key step. After testing a few times, I noticed that if you don’t par-boil the potatoes first, the potatoes and onions get too crispy on the outside before they become tender on the inside. Par-boiling the potatoes softens them just enough; then they continue to cook in the skillet until tender and golden brown. This is the secret to perfectly cooked breakfast skillet potatoes!
Recipe Tips & Suggestions
- Make sure your skillet is big enough to fit all the potatoes! I use a 12-inch cast iron skillet. You want each potato to be touching the bottom so they can get nice and crispy. And don’t worry if you don’t have a cast iron skillet. I like how it retains the heat and gives a nice sear, but any large skillet or frying pan will work.
- Dice your potatoes into small, bite-sized pieces. They should also be evenly sized so they cook at the same rate.
- Be careful not to overboil your potatoes. They only need to par-boil for about 5 minutes to soften them. If they’re overcooked, they’ll become mushy when you cook them in the skillet. I know my potatoes are ready when I can easily pierce them with a fork, but they don’t fall apart.
- I recommend letting the potatoes cook for a few minutes before stirring. Trust me, this helps them develop a nice crispy crust on the bottom! I let them cook undisturbed for about 4-5 minutes.
Storing & Reheating Leftovers
Any leftover breakfast skillet potatoes should be cooled before storing them in an airtight container or zip-top bag. They’ll keep well in the refrigerator for up to 4 days. You could also try freezing them for up to 3 months, but just note the texture will be much softer once thawed in the fridge overnight. Reheat your leftovers in a skillet on the stovetop with a little oil or in the microwave until hot throughout.
Skillet Breakfast Potatoes Recipe
These Skillet Breakfast Potatoes have a buttery, tender inside and crispy golden brown outside. They’re so good, super easy, and always a favorite!
Servings 4 servings
Calories 226kcal
Equipment
- 12-inch Cast Iron Skillet
Ingredients
- 1 ½ lbs. Yukon gold potatoes $1.80
- ½ yellow onion $0.20
- 2 Tbsp olive oil, divided $0.24
- 1 Tbsp butter $0.14
- 1 ½ tsp salt, divided $0.08
- ½ tsp freshly cracked black pepper, divided $0.04
- ½ tsp garlic powder $0.05
- ¼ tsp onion powder $0.03
Instructions
- Wash, peel, and dice the potatoes. Add the potatoes to a large pot. Cover with water and add 1 tsp salt. Cover the pot and bring the water to a boil over high heat. Once boiling, reduce the heat to medium-high and allow the potatoes to par-boil for 5 minutes. Drain the potatoes in a colander.
- While the potatoes are boiling, dice the onion and set it aside.
- Now heat 1 Tbsp olive oil and the butter in a large skillet over medium heat. Once the skillet is hot, add the drained potatoes in an even layer. Sprinkle ¼ tsp salt and ¼ tsp black pepper over the potatoes.
- Allow the potatoes to cook in the skillet undisturbed on one side without stirring for 4-5 minutes. This is very important so the potatoes can get crispy on that side.
- After 5 minutes gently stir the potatoes, add the remaining 1 Tbsp olive oil, then add the diced onion, garlic powder, onion powder, and the remaining ¼ tsp salt and ¼ tsp black pepper. Give everything another stir and continue to cook for 7-8 more minutes.
- Remove the potatoes from the heat and garnish with chopped parsley or green onions (optional). Serve warm.
See how we calculate recipe costs here.
Nutrition
Serving: 1serving | Calories: 226kcal | Carbohydrates: 32g | Protein: 4g | Fat: 10g | Sodium: 906mg | Fiber: 4g
how to make Skillet Breakfast Potatoes – step by step photos
Wash, peel, and dice 1 ½ lbs. potatoes.
Add the potatoes to a large pot. Cover with water and add 1 tsp salt. Cover the pot and bring the water to a boil over high heat. Once boiling, reduce the heat to medium-high and allow the potatoes to par-boil for 5 minutes.
Drain the potatoes in a colander. While the potatoes are boiling, dice ½ a yellow onion and set it aside.
Now heat 1 Tbsp olive oil and 1 Tbsp butter in a large skillet over medium heat. Once the skillet is hot, add the drained potatoes in an even layer. Sprinkle ¼ tsp salt and ¼ tsp black pepper over the potatoes. Allow the potatoes to cook in the skillet undisturbed on one side without stirring for 4-5 minutes. This is very important so the potatoes can get crispy on that side.
After 5 minutes gently stir the potatoes, add the remaining 1 Tbsp olive oil, then add the diced onion, ½ tsp garlic powder, ¼ tsp onion powder, and the remaining ¼ tsp salt and ¼ tsp black pepper. Give everything another stir and continue to cook for 7-8 more minutes.
Remove the potatoes from the heat and garnish with chopped parsley or green onions (optional). Serve warm.
This easy skillet breakfast potatoes recipe is perfect for a weekend breakfast or festive brunch, but don’t limit yourself to just serving it in the morning. These potatoes also make a great side dish for lunch or dinner and are a tasty addition to any potluck or BBQ!
More Easy Breakfast Recipes
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“This recipe is exceptional! Do not hesitate to make these. I was so pleased with the outcome. I used organic whole white flour and organic cane sugar and semi sweet chocolate for the drizzle and they turned out fantastic. I think they are better than cookies, not overly sweet, very satisfying! The whole family loved them. Will add to my regular rotation. Appreciate the simplicity. Thank you!”
Pat
What is Biscotti?
Biscotti, also known as cantucci, are Italian biscuits (or cookies) that are baked twice to yield a deliciously crunchy texture that is perfect for dunking into your favorite hot beverage. The American versions are typically slightly softer and sweeter than traditional Italian recipes; they come in a variety of flavors and are often dipped in chocolate. The recipe we have here today is definitely American-style, similar to what you’d find in coffee shops across the U.S.
Ingredients
To make a simple homemade biscotti, you’ll need the following ingredients:
- Flour: The base for any biscuit or cookie! We used all-purpose flour to keep the recipe simple. If you experiment with a different type of flour, keep in mind that you may need to adjust the amount of flour to keep the same moisture ratio in the dough.
- Baking Powder: This is the leavening agent for the dough. They’re not a super light and airy cookie, so not a lot of leavening is needed.
- Sugar: These treats are a little on the sweet side but not quite as sweet as a typical cookie. We use white granulated sugar to provide sweetness and keep a crispy texture.
- Butter: Using butter as the fat provides a lot of flavor and helps keep the texture nice and crispy.
- Eggs: Acts as a binder and provides a little moisture to the dough, so they stay just a little bit soft in the center.
- Vanilla or Almond Extract: A little bit of extract gives the dough just a hint of flavor. Almond is typical, but we’ve used vanilla, which goes nicely with the white chocolate we used for decorating.
What Else Can I Add?
This is where things get FUN. You can add so many different ingredients and make a million different fun flavor combinations. Here are some of my favorite additions:
- Chocolate chips or cocoa powder (stir into the flour)
- Dried fruit
- Chopped nuts
- Cinnamon, cardamom, or other ground spices
- Citrus zest
- Instant coffee
- Matcha
- Coconut
- Other flavor extracts (lemon, orange, peppermint, etc.)
- Dip each cookie into melted chocolate or drizzle with a flavored icing
Why this Recipe is Budget & Beginner Friendly
You really don’t need much to make this recipe, just a few pantry staples, which means they’re typically going to be very budget-friendly (about $0.17 each!). Plus, the recipe is straightforward and doesn’t require any special equipment or advanced baking skills. This makes it a great option for beginner bakers or those looking to save some money while satisfying their sweet tooth. And with endless flavor possibilities, you can easily adapt this recipe to your personal taste preferences and use up whatever you already have to hand!
Storage Instructions
Allow your homemade biscotti to cool completely to room temperature before storing to avoid trapping any steam or moisture. Once cooled, store them in an air-tight container for up to two weeks. They can also be wrapped tightly and frozen for longer storage. Thaw at room temperature for about 10 minutes before serving.
Variations
Need some flavor combination ideas? Well, you’re in luck. I’ve tried and tested tons of variations for this already delicious base recipe, and I can’t wait for you to try them!
Almond Apricot
Wow. This combination is pure magic. Add a handful of chopped dried apricots and some almond extract to the dough to create the most delicious almond apricot biscotti. It’s sweet, nutty, and perfect with a cup of coffee.
Double Chocolate
I’d never say no to chocolate once, let alone TWICE. Cocoa powder is a delicious addition to this biscuit dough, as are chocolate chips! This variation also works with added extras, like orange extract (chocolate orange is always delicious) and peppermint extract. Trust me; it’s heavenly.
Homemade Biscotti Recipe
Homemade biscotti are a simple sweet treat that are endlessly customizable and are the perfect companion for a hot cup of homemade coffee.
Servings 18 servings
Calories 158kcal
Equipment
- Enamelware Sheet Pan
- Parchment Paper
Ingredients
- 2 cups all-purpose flour $0.28
- 1 tsp baking powder $0.06
- 1/4 tsp salt $0.02
- 1/4 tsp nutmeg $0.02
- 1 cup granulated sugar $0.39
- 4 Tbsp butter, room temperature $0.56
- 2 large eggs $0.49
- 1/2 tsp vanilla or almond extract $0.29
- 1/4 lb. white chocolate (optional for decorating) $1.00
Instructions
- Preheat the oven to 350ºF. In a large mixing bowl, stir together the flour, baking powder, salt, and nutmeg.
- In a separate bowl, beat together the sugar, butter, eggs, and vanilla extract with a mixer until mostly smooth (a few small lumps of butter is okay).
- Add the dry ingredients to the bowl of wet ingredients and stir together until it forms a ball of dough.
- Divide the dough into two and shape each one into a flattened log about eight inches long and 2-3 inches wide. Place the logs on a parchment-lined baking sheet.
- Bake the logs for about 25 minutes, or until lightly golden on the edges and there are a few cracks in the top of the dough.
- Carefully transfer the logs to a cutting board and use a finely serrated bread knife to slice them, on a diagonal, into ½-inch wide pieces.
- Place the slices back onto the baking sheet, laying flat, and bake for another 5 minutes. Remove the baking sheet, flip them over, and bake for an additional 5 minutes, or until golden brown.
- Remove from the oven and allow them to cool completely before decorating with melted chocolate (if desired). Enjoy with a hot cup of coffee!
See how we calculate recipe costs here.
Nutrition
Serving: 1biscotti | Calories: 158kcal | Carbohydrates: 26g | Protein: 3g | Fat: 5g | Sodium: 90mg | Fiber: 0.4g
How to Make Biscotti – Step by Step Photos
Preheat the oven to 350ºF. Combine 2 cups all-purpose flour, 1 tsp baking powder, ¼ tsp salt, and ¼ tsp nutmeg in a large bowl. Stir until well combined.
In a separate mixing bowl, add 1 cup sugar, 4 Tbsp room temperature butter, 2 large eggs, and ½ tsp vanilla extract.
Use a mixer to combine the wet ingredients until mostly smooth (there may still be a few small pieces of butter).
Add the dry ingredients to the bowl of wet ingredients and stir until it forms a ball of dough.
Divide the dough in half and form each half into a flattened log about 8 inches long and 2-3 inches wide. Place the logs on a parchment-lined baking sheet.
Bake the logs for about 25 minutes, or just until the edges are slightly golden brown and the tops have small cracks.
Carefully transfer the logs to a cutting board and use a finely serrated bread knife to slice them, on a diagonal, into ½-inch wide pieces.
Place the slices back on the baking sheet, laying flat, and place it back into the oven for five minutes.
Remove them from the oven, flip them over to the other side, and then bake for an additional 5 minutes or until golden brown on both sides.
Allow them to cool completely, decorate with melted chocolate or icing if desired, then serve with a hot cup of coffee!
More Coffee Treats
This Biscotti Recipe was originally published 4/8/23. It was updated and republished 12/19/24.
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]]>The post Candied Bacon appeared first on Budget Bytes.
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What is Candied Bacon?
To make candied bacon, I coat strips of bacon in brown sugar and a little black pepper and then bake them in the oven until crispy. The sugar melts and mixes with the bacon fat to create a crunchy, caramelized coating that’s perfectly sweet and savory at the same time. You might also know this recipe as pig candy, millionaires bacon, or million dollar bacon. I also use the cooking technique as shown in our oven-baked bacon recipe to ensure the bacon is always crispy and always turns out amazing!
Ingredients
Here’s what you’ll need to make this homemade candied bacon recipe:
- Thick Cut Bacon: I tested this recipe with both regular and thick cut bacon. You can certainly make it with regular sliced bacon; however, the thick sliced bacon holds up a little bit better to the weight of the sugar. I also found it doesn’t burn as easily, and it doesn’t stick as much to the metal wire rack.
- Brown Sugar: To create the candied coating on the bacon. Brown sugar is more than enough to create a delicious caramelized glaze, and I didn’t find it necessary to add any additional ingredients, such as maple syrup. This also keeps the recipe super simple, with only three ingredients!
- Black Pepper: I recommend using freshly cracked black pepper for the best flavor. Wanna add a little more heat? Add a sprinkle of cayenne pepper!
Candied Bacon Recipe Tips!
- Don’t turn up the temperature! If the oven temperature is too high, the bacon might burn before the sugar has a chance to caramelize. Stick with 375°F, as I’ve written in the recipe, and you’ll get perfectly crispy and caramelized bacon every time.
- Use a wire rack for the best results. There are two main reasons for this: air circulation and drainage. I always place a wire rack on my baking sheet when making this recipe because it allows the heat to circulate and cook both sides evenly (without flipping the bacon!). And as the slices cook, the fat drips onto the baking sheet, leaving you with crispy and less greasy bacon.
- Line your baking sheet with foil. Any sugar drips WILL harden and stick to your baking sheet, so save yourself the hassle of scrubbing it later and line it with foil for easy cleanup.
- Keep an eye on it towards the end. As with any recipe involving sugar, things can go from perfectly caramelized to burnt very quickly. I check on the bacon around the 20-25-minute mark, and then every few minutes after that until I’m happy with the color and crispiness.
- Spray the wire rack with cooking spray. This will stop the bacon from sticking to the rack!
- Let it cool before serving. The sugar glaze will be very hot and needs time to harden, so resist the urge to eat it right out of the oven! Let the bacon cool for at least 5 minutes before serving to get that perfect crunchy texture.
Serving Suggestions
Candied bacon is a breakfast and brunch treat for me, so I like serving it with scrambled eggs, pancakes, waffles, or French toast. You can also chop it up and add it to deviled eggs, mix it into salads, and use it to top a breakfast pizza or crockpot mac and cheese. I also love it added to sandwiches, wraps, or burgers! Basically, any dish that could use a little sweet and savory kick will pair well with this recipe.
How to Store & Reheat Leftovers
This recipe for candied bacon is best served fresh, and it’s really easy to scale down if you don’t need 9 slices of bacon. But if you have any leftovers, let them cool before storing them in an airtight container in the fridge for up to 4 days. As the fridge is a humid environment, the bacon may become a little sticky, so I’d layer the slices between sheets of parchment paper to avoid them sticking together.
To reheat, pop the bacon in a preheated oven at 350°F for a few minutes. You can also use the microwave at 10-15 second intervals until heated through. Don’t forget to let it cool down a bit before eating—the sugar gets very hot!
Candied Bacon Recipe
Get ready to take your bacon to a whole new level with this easy Candied Bacon recipe! It’s sweet mixed with savory flavors and only 3 ingredients!
Servings 9 slices
Calories 198kcal
Equipment
- Baking Sheet
- Wire Cooling Racks
Ingredients
- 9 slices thick cut bacon $4.34
- ½ cup brown sugar $0.50
- 2 tsp freshly cracked black pepper* $0.15
Instructions
- Preheat the oven to 375°F. Line a large baking sheet with aluminum foil, then place a wire rack on top to hold the bacon above the surface of the baking sheet. Spray the wire rack with just a little bit of cooking spray.
- Lay the strips of bacon across the wire rack so they are close, but not overlapping.
- Divide and sprinkle the brown sugar evenly on top of each strip of bacon. Then add the freshly cracked black pepper on top of the bacon strips.
- Bake the bacon in the preheated oven, for 25-30 minutes, or until it has reached your desired level of crispiness. I let mine bake for 30 minutes.
- After baking let the bacon rest for at least 5 minutes so the melted sugar can harden a bit. Then carefully use tongs to remove the strips of bacon from the wire rack to a separate plate. Serve along with your favorite breakfast sides and enjoy!
See how we calculate recipe costs here.
Notes
*Freshly cracked black pepper is the best option. If using fine ground black pepper, I would start with ½ tsp and add more to taste.
Nutrition
Serving: 1slice | Calories: 198kcal | Carbohydrates: 13g | Protein: 5g | Fat: 14g | Sodium: 242mg | Fiber: 0.1g
how to make Candied Bacon – step by step photos
Preheat the oven to 375°F. Line a large baking sheet with aluminum foil, then place a wire rack on top to hold the bacon above the surface of the baking sheet. Spray the wire rack with just a little bit of cooking spray. Lay 9 strips of bacon across the wire rack so they are close, but not overlapping.
Divide and sprinkle ½ cup brown sugar evenly on top of each strip of bacon.
Then add 2 tsp freshly cracked black pepper on top of the bacon strips.
Bake the bacon in the preheated oven, for 25-30 minutes, or until it has reached your desired level of crispiness. I let mine bake for 30 minutes. After baking let the bacon rest for at least 5 minutes so the melted sugar can harden a bit. Then carefully use tongs to remove the strips of bacon from the wire rack to a separate plate. Serve along with your favorite breakfast sides and enjoy!
More Easy Breakfast Recipes
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What is Savory Bread Pudding?
A savory bread pudding (also known as a strata) is just like a sweet bread pudding but is made with savory ingredients like vegetables, meats, and cheese. On the surface, it looks similar to stuffing but is made with an eggy, creamy base. In my recipe, I cut a loaf of sourdough into cubes, mix it with butternut squash, fresh kale, onion, and two types of cheese, then pour in chicken broth and a seasoned egg and cream mixture. The bread soaks up the liquid and creates a custardy texture, while the other ingredients bulk up the dish and add tons of flavor. I already know you’re going to love it!
Ingredients
Here’s what you’ll need to make this easy savory bread pudding recipe:
- Sourdough: I went for a loaf of sourdough because it has a sturdy crust and absorbs liquid well, but you can use any type of crusty bread. Both day-old, slightly stale bread and fresh bread will work in this recipe as we dry the bread cubes out in the oven first.
- Cajun Andouille Sausage: This spicy, smoky sausage is the flavor powerhouse in this dish! It’s already pre-cooked and can be added to the baking dish with everything else.
- Butternut Squash: I love cooking with butternut squash over the fall and winter months. Peel and dice it into small, evenly sized pieces for this recipe. I tested using frozen butternut squash, too, and it worked great!
- Kale: Adds an earthy, slightly bitter flavor to cut through the richness of the creamy egg base. I like using fresh curly kale, but you can also use frozen. Be sure to remove the tough stems and chop it into bite-sized pieces.
- Cheese: I went for cheddar cheese and mozzarella, but you can use Swiss cheese, Parmesan, or any melty cheese you love in this recipe! Use what you have on hand.
- Hot Water & Chicken Bouillion: To make the chicken broth for pouring over this savory bread pudding. I used Better Than Bouillion.
- Yellow Onion: Adds a subtle sweetness and pairs well with the other savory flavors.
- Eggs: These add richness, helps to hold the dish together, and creates the classic bread pudding texture. You’ll need 3 large eggs in total!
- Heavy Cream: Mix this with the eggs and seasonings for a creamy, decadent base to pour over the other ingredients. Heavy cream and heavy whipping cream are essentially the same thing, so you can grab whichever one you find at the store. You can also use half & half in a pinch, but I found heavy cream yields the best texture and flavor.
- Seasonings: The Cajun andouille sausage already has a lot of flavor, so a little poultry seasoning, salt, and black pepper are all you need.
Recipe Tips & Suggestions
- To save yourself a few bucks, look for “day-old” bread in the bakery section! This is one of my favorite budget-friendly tips for whenever I’m making this recipe, croutons, or my French toast bake.
- Let your assembled savory bread pudding sit for 30 minutes to an hour in the fridge before baking. The bread will absorb more of the egg mixture, creating a creamier and more flavorful dish. You can also let it sit in the fridge overnight and bake the next day (see below for my make-ahead instructions).
- All ovens are different, so if you see the top browning too quickly, loosely cover it with foil. I prepare a piece of foil beforehand and just loosely place it on top if I need to.
Make it Ahead!
Need a quick brunch, lunch, or dinner option for busy weekdays? Say less! This recipe for savory bread pudding is easy to prep ahead of time and bake the next day. To do this, I follow the recipe as written up to step 7, then cover the dish and store it in the fridge for up to 24 hours. You’ll likely need to add a few minutes to the cooking time if baking it straight from the fridge after being stored overnight. I recommend taking it out of the fridge while your oven preheats to take the chill off.
What to Serve with Savory Bread Pudding
This recipe already has protein, veggies, and carbs, so I like to keep things simple when it comes to the sides. For brunch, my family loves it with fresh fruit and air fryer bacon. But for a larger spread (think Christmas!) I’d go all out with breakfast potatoes or hash browns, savory pastries, like my sausage and cheese hand pies, and maybe even some apple cinnamon muffins for a sweet option. Everyone can just help themselves and make their own plate!
Storage Instructions
Keep any leftovers covered in the fridge for up to 3-4 days. You can reheat individual portions in the microwave or in the oven at 325F until heated through. As for freezing, you can try freezing individual slices, but keep in mind the texture will likely be different after thawing. Freeze for 1-2 months and thaw in the fridge overnight before reheating.
Savory Bread Pudding Recipe
This make-ahead Savory Bread Pudding is packed with smoky andouille sausage, tender butternut squash, and fresh kale—perfect for feeding a crowd!
Servings 12 servings (roughly 1 ½ cups each)
Calories 310kcal
Equipment
- 9×13 Baking Dish
Ingredients
- 1 loaf (1 lb) sourdough, cut into cubes $3.68
- 3 cups butternut squash, peeled and cubed $3.84
- 3 cups fresh kale, destemmed and chopped $1.24
- 1 medium yellow onion, diced $0.87
- ½ cup cheddar cheese, cubed $0.56
- ½ cup shredded mozzarella cheese $0.69
- 2 tsp chicken bouillon $0.18
- 2 cups hot water $0.00
- 3 large eggs $0.99
- ½ cup heavy cream $0.84
- 1 Tbsp poultry seasoning $0.66
- 1 tsp salt $0.02
- ½ tsp freshly cracked black pepper $0.08
- 13 oz Cajun Andouille sausage, roughly chopped $3.94
Instructions
- Preheat oven to 350F. Toast the sourdough cubes in the oven until dried out and just lightly toasted, about 15 minutes.
- Meanwhile, gather the butternut squash, kale, yellow onion, cheddar cheese, and mozzarella cheese.
- Make chicken broth using bouillon* and hot water. Then, combine eggs, heavy cream, poultry seasoning, salt and pepper, whisking to combine. Roughly chop the andouille sausage.
- Toss all vegetables, cheese, and sausage together.
- Transfer to a large 9X13 casserole dish, folding in the bread cubes once they are done toasting. Your baking dish will be comically full! But don’t worry, the next step will help you make sure everything fits:
- Pour the chicken broth over your bread pudding ingredients.
- Then, pour the egg and cream mixture on top. Gently press the mixture down into the pan.** Let the dish sit to absorb the liquids for 30 minutes to an hour in the refrigerator before baking.
- Bake in a 350 degree oven for 50 minutes to 1 hour. Most likely, the bread on top will begin to brown before the bread pudding is done baking, so I recommend having a same-size sheet of tinfoil available to gently lay on top once it has browned to your liking while it finishes baking.
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Notes
* We always use Better Than Bouillon at Budget Bytes because we think the quality is great for the price. It’s a budget-friendly way to make broth whenever you need it!
** You’ll notice that, as the bread absorbs this liquid from the broth and the eggs/cream, all of this will fit in your pan. This will yield a very dense, flavor-packed, savory bread pudding. This can also be made ahead and cooked the following day.
Nutrition
Serving: 1serving (roughly 1 ½ cups each) | Calories: 310kcal | Carbohydrates: 26g | Protein: 14g | Fat: 17g | Sodium: 762mg | Fiber: 2g
how to make Savory Bread Pudding – step by step photos
Preheat oven to 350F. Toast the cubes cut from one loaf (1 lb) of sourdough in the oven until dried out and just lightly toasted, about 15 minutes.
Meanwhile, gather 3 cups peeled and cubed butternut squash, 3 cups destemmed and chopped kale, 1 medium diced yellow onion, ½ cup cubed cheddar cheese, and ½ cup shredded mozzarella cheese.
Make chicken broth using 2 tsp chicken bouillon and 2 cups hot water. Then, combine 3 large eggs, ½ cup heavy cream, 1 Tbsp poultry seasoning, 1 tsp salt, and ½ tsp black pepper, whisking to combine. Roughly chop 13 oz andouille sausage.
Toss all vegetables, cheese, and sausage together.
Transfer to a large 9X13 casserole dish, folding in the bread cubes once they are done toasting. Your baking dish will be comically full! But don’t worry, the next step will help you make sure everything fits:
Pour the chicken broth over your bread pudding ingredients.
Then, pour the egg and cream mixture on top. Gently press the mixture down into the pan. Let the dish sit to absorb the liquids for 30 minutes to an hour in the refrigerator before baking.
Bake in a 350 degree oven for 50 minutes to 1 hour. Most likely, the bread on top will begin to brown before the bread pudding is done baking, so I recommend having a same-size sheet of tinfoil available to gently lay on top once it has browned to your liking while it finishes baking.
This savory butternut squash bread pudding is crispy, rich, and great for pepping ahead!
More Savory Brunch Recipes
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