Deliciously Easy Recipes
Surprise your loved ones with a batch of these quick and easy Coffee Cake Muffins for breakfast. They’re the perfect way to start off the day!
Making coffee cake muffins is a great breakfast for the weekend. These muffins are delicious and filling, plus everyone loves them.
Coffee cake muffins are also easy to make; all you need is a few simple ingredients and a muffin tin – which is why we love making them so much.
View postThis easy poached eggs recipe makes a great breakfast. All you need is eggs, a little vinegar, water, and a saucepan. So simple and tasty!
Who loves a deliciously runny yolk when enjoying eggs? It is my favorite part of having eggs with breakfast.
While there are plenty of different ways to make eggs and get that great yolk, one of my favorites is to poach the eggs. It is super simple to do and the yolk is perfect every single time.
Poaching an egg isn’t a complicated process, although it does take a little practice. The first thing you need to do is add water to a pot.
After you’ve added the water to the skillet, you’re going to need to add a bit of white distilled vinegar into the skillet with the water. You don’t need too much vinegar. About two to three tablespoons would be good enough.
While the water comes to a very gentle boil, it’s time to prepare the eggs. Depending on how old your eggs are, you may want to crack them, one at a time, into a fine strainer and let it set for a few minutes. This will remove any thin egg whites.
The next step is to add them to a small bowl and slip them into the water. You don’t want to mix them or anything like that because then you won’t end up with poached eggs.
Now check your water, you want to see a good amount of bubbles on the bottom of the pan, but you don’t want it to be boiling. Using a long-handled spoon, gently stir the water in a circular motion to create a tornado effect, then gently slip the egg into the center of the water that is moving.
You only need to cook the poached eggs for two or three minutes, so be sure to stand by the stove to avoid overcooking the eggs. If you overcook them, they won’t turn out perfectly.
To remove the egg, use a slotted spatula to lift the egg from the water and place them on a plate, and serve them. You can eat them by themselves or with other foods, including sliced bread or toast. Some people like to add them to salads for extra flavor, too.
Absolutely! After the eggs have finished poaching, just place them in an ice-water bath and store them in the fridge for up to 2 days.
When you’d like to eat them, just add some hot water to a small bowl or cup and add the poached egg until it’s warmed up (about 20-30 seconds).
Poached eggs can be kept in water in an airtight container for up to two days in the fridge and then reheated. Because eggs are rather thick, they won’t absorb much liquid after two days; however, I’ve discovered that the yolks do become a bit moist over time.
When poached eggs are combined with a moderate amount of healthy fats and carbohydrates, they can be an excellent breakfast choice for people looking to lose weight. A poached egg on toast is filling and provides plenty of nutrients to help get your day started off on the right foot.
Protein-rich foods like poached eggs can help keep you feeling satisfied throughout the morning, helping to prevent snacking later in the day. poached egg on toast recipes is a great way to enjoy this breakfast food while sticking to your healthy eating goals.
The risk of salmonella infection increases with the consumption of any food containing eggs. This is especially true if the eggs are undercooked or if the yolk is left runny. As a result, poached eggs might be hazardous to your health since they may harbor salmonella.
Don’t miss these other great egg recipes
This poached egg recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made eggs like this before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this breakfast recipe. (you can also SHOP MY FAVORITES in my store)
If you love this Easy Poached Eggs recipe, you’re going to love these other breakfast ideas too. Please click each link below to find the easy, printable recipe!
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Soft Boiled Eggs are a staple in many households. They are a favorite because of the soft and supple whites and that delicious runny yolk. Great for breakfast or brunch or serving for your Easter holiday feast.
There’s a reason why soft-boiled eggs are a breakfast favorite. There’s something about the soft, creamy center that just makes them irresistible. And they’re so easy to make!
I know that our family LOVES that gooey yolk. It’s perfect when paired with so many things for breakfast. You’ll love how easy these are to make.
While these eggs are more commonly made in the spring because people associate having eggs with Easter – you can enjoy these soft-boiled eggs all year long.
Eggs are actually quite good for you – which is why we like to make so many different varieties to keep our mornings interesting.
While the two are similar – there are some distinct differences – the yolk and how they are served.
If you want to make soft-boiled eggs, you can follow the same process as you would when making hard-boiled eggs, but remove the eggs after only 4-6 minutes. (see my recipe here for Perfect Hard Boiled Eggs)
Be sure to follow the same steps of setting your eggs in water on the stove and then boiling them for several minutes. If you’re not sure whether an egg is ready to remove or not, you can take one out, crack it, peel it, and slice it to check the center.
Once you’ve checked the center, if it still looks soft like how you want it, you can remove the rest of the eggs from the pot full of water.
Serving soft-boiled eggs while they are still warm is best so you can maintain that deliciously runny yolk, however, you still want to add them to an ice bath to stop the cooking and make them easier to handle.
After they are done, you can use a cutter or knife to crack the shell. We like serving the soft boiled eggs in an egg cup with a small spoon or dipping toast.
Keep the soft-boiled eggs in the shell, as they will last for approximately two days in the refrigerator. To reheat refrigerated soft-boiled eggs, simply do the same process with half the time.
You can, and we do it often for the stovetop method. When we are feeding the whole family we will double, triple, or quadruple the recipe so that we have enough for everyone. It is simple to do, as long as you work quickly once it is time to move the eggs to the water bath.
Soft-boiled eggs are an egg that has been cooked in their shell until the whites have a custardy texture and the yolks are creamy, with a runny (uncooked) to jam-like (half-set) consistency.
We have a habit of stocking up on eggs and then forgetting about them because they are out in the garage fridge.
While eggs will keep (if refrigerated properly) for up to 6 weeks beyond the date on the package – I always like to do this nifty little test if I know they have been in there for a while. The date isn’t always accurate.
When eggs go bad – they create an air bubble inside the shell. So if you place an egg in a few inches of water – watch what it does.
Unfortunately, there isn’t a way to know without cracking one open. However – if you follow the time guidelines here in this recipe you should end up with perfectly soft-boiled eggs. Over time you might find you have a preference and like to cook them a little less or a little bit longer for the desired doneness. But this recipe here should give you the perfect result.
Soft-boiled eggs can be kept for up to three days if refrigerated. If desired, heat the eggs in simmering water for 1 minute before serving.
This easy breakfast recipe is SUPER delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made soft-boiled eggs before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this breakfast recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy recipe for soft-boiled eggs, you’re going to love these other breakfast recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Soft Boiled Eggs as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Forget about running to the coffee shop for breakfast when you can make warm & chewy, Air Fryer Bagels in the comfort of your own home!
Do you love homemade bagels? Growing up we had coffee drive-thrus and even a massive bagel shop nearby our place. It was quite common for us to swing through and pick up a morning bagel and mocha to enjoy while we sat in traffic each morning on the way to work.
These days we live so rurally that there isn’t anything like that around here. Even the local market only offers a few choices when it comes to bakery goods. So we have become accustomed to making our own.
For years I have made bagels in the oven. Then I switched to a super-easy, no-yeast dough and I thought making bagels couldn’t get any simpler. But then the air fryer came on the scene and it was a game-changer.
Honestly – these come together so quickly – you’ll wonder why you ever buy the ones at the store. You can have these super soft and fresh bagels whenever the craving strikes.
The key to keeping the bagels fresh is to give them just enough air so that they keep from getting too moist. Unlike the ones you get at the store that are loaded with preservatives, these will soak up the moisture from the refrigerator. So I like to keep them in a paper bag at room temperature to keep the texture just perfect.
To toast these bagels, slice them in half horizontally. Then spray lightly with oil. Heat the air fryer to 360 degrees. Place the prepared bagel in the air fryer and cook for 2-3 minutes or until it reaches the desired level of toasted perfection.
Sticking can often happen when using an air fryer. I understand that most would think to add non-stick spray to the basket to prevent this. I strongly encourage you to not do that.
Non-stick spray leaves a coating that won’t come off, even when washed. Over time – this will build up and cause smoking when you use our air fryer.
I also do not recommend putting down a sheet of foil. The idea behind air frying is to allow the air to circulate around the food.
This is why the basket or tray has holes in it. If you put foil down – this prevents the air from reaching all of the areas it needs to in order for it to cook properly.
Instead – I recommend spraying the basket with olive oil using this spray bottle. You can line the air fryer with perforated parchment paper.
Or you can use one of these really great silicone liners that still allow for airflow but are reusable and easily cleanable.
Every air fryer is a bit different and they all cook at different rates – so in general, all cooking times are approximate based on the pan and temperature.
You can always cook the recipe longer if needed and reduce the heat a bit. If needed, you can tent the top if it is browning too much.
The honey not only adds a light sweetness to the dough but it also helps to improve browning while the bagels cook. You can leave it out – but I highly recommend you give it a try.
The sky is the limit when it comes to making all your favorite bagels. Here is a shortlist of the things you can add as toppings.
YES! If you don’t want to make this yeast dough – you can certainly speed up the process by using my super easy 3-ingredient bagel recipe and then cooking them in the air fryer instead of the oven.
Everything bagel seasoning contains sesame seeds, poppy seeds, salt, garlic powder, and onion powder. It has become quite popular originally as a bagel seasoning and then Trader Joe’s decided to sell it as a stand-alone product which went crazy.
People love it and it pairs quite nicely with cream cheese on a bagel. This is probably why it is so popular.
This is a really easy recipe to make and once you have it on hand – you can add it to more than just these bagels. To make your own seasoning – just mix the following ingredients together in a small bowl and then store in a small airtight container.
If you love this recipe – You might also love my air frying cookbook too!
The Essential Air Fryer Cookbook for Two also makes everything fast and easy. Most recipes take 30 minutes or less and they’re designed with simple prep and minimal clean-up in mind. Nutritional information, serving size descriptions, and recipes for vegetarians, vegans, and gluten-free are also included. There’s so much to savor.
The Essential Air Fryer Cookbook for Two
Perfectly Portioned Recipes for Healthier Fried Favorites
If you love this easy bagel recipe, you’re going to love these other breakfast ideas too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Homemade Air Fryer Bagels as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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This Easy French Toast Casserole is made with delicious ingredients like eggs, half and half, butter, maple syrup, red raspberries, and artisan bread. It is perfect for celebrating on holiday mornings or a lazy weekend meal.
Do you love baked french toast? Our family does because it takes all the mess and stress out of making french toast for breakfast.
We love how easy it is to add all of the ingredients into the dish and bake it – instead of trying to cook each slice of french toast individually in the skillet.
View postMatcha Shake is a delicious, nutritious, and convenient way to bring the benefits of matcha green tea to your day.
In fact, matcha is so nutritious you could be drinking matcha shakes every day.
We love this matcha shake to start the day because not only is it delicious but it’s easy to make too. Just 4 simple ingredients and 5 minutes are all you need.
Your matcha shake can include any number of ingredients to match your tastes, but this recipe here will get you started and that will give you some ideas for breakfast!
Matcha is made from a special Japanese green tea leaf that has been ground into a fine powder. Green tea in general is very high in catechin polyphenols, which are powerful antioxidants that help with many kinds of illness.
In matcha, the catechins, as well as other beneficial chemicals, are much more potent because matcha is made from ground-up green tea leaves, where a greater quantity of matcha – and thus a greater quantity of matcha’s antioxidants – can be ingested.
Matcha has a bright vegetal flavor with hints of sweetness and umami. Ceremonial grade matcha can be consumed alone, while culinary grade matcha may be used in lattes, smoothies, and other drinks.
The taste of matcha can be earthy. The matcha powder itself might be harsh, but sweetening it with honey or sugar makes it more acceptable. The milk adds to the mix to make it smoother.
Most people use green tea powder in order to make matcha green tea, so if you’ve ever had that, you would know what matcha tastes like, although matcha contains more concentrated antioxidants than brewed green tea.
It loses its flavor after a year, even if it is unopened. If the package is opened, it will last up to 4 weeks and then it will lose color, flavor and get worse. It does not spoil in the traditional sense; it just becomes bad.
Please do not freeze matcha or Japanese green tea. While it is acceptable to store them in the refrigerator, freezing will cause them to lose flavor.
Because tea leaves are wet, this is a significant component of the taste and nutrients. As a result, frozen tea does the same thing.
Caffeine is present in both pre-made green tea and matcha, although it is less than that found in coffee or black tea. Matcha appears to have more caffeine than regular brewed green tea, as well as more EGCG. … The average brewed green tea has 25 to 86 mg of caffeine per serving.
It’s also easy to add it to recipes in order to provide a hint of matcha taste and a nutritional boost since it’s a powder. Matcha is wonderful in baked goods, such as porridge and chia pudding, as well as smoothies.
Coffee and matcha are both low in calories and have a harsh flavor. Despite the fact that they’re both caffeinated beverages, coffee has more caffeine per serving than matcha.
Citrus tastes are compatible with matcha, emphasizing the plant flavor of the powder. Citrus (particularly lemon) has been found to improve green tea antioxidant absorption by adding it to a flavor mix.
Because of the large surface area of the powder, air exposure can expedite matcha’s oxidation. When air is permitted access to matcha for a lengthy length of time, it works its way through the powder and begins to degrade the tea.
I’m not a dietician – but I have heard that matcha contains a high amount of catechins, which have been proven to aid in weight reduction and fat loss. Green tea can assist your body’s metabolism by naturally assisting in the acceleration of it, allowing you to burn more calories and store less fat in the process known as “thermogenesis.”
The matcha flavor complements dairy components like milk and cream extremely well, and vanilla adds the perfect smooth sweet flavor. This ice cream is delicate but delicious.
Cold and hot matcha are equally delicious. Cold, on the other hand, is more refreshing and has a smoother flavor. While matcha does not need to be heated in order for all of its health benefits to be obtained, it is preferable to prepare the drink with hot water because matcha contains L-theanine, which becomes more accessible when absorbed through the skin.
One method for keeping your matcha beverage longer is to store it in an airtight container in the refrigerator. The quality of the powder will be maintained by keeping it cool and dry. This is a fantastic option if you live in a hot or humid environment.
This morning shake recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made anything with matcha before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this shake recipe.
If you love this easy matcha shake recipe, you’re going to love these other recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for a matcha shake as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Loaded with sausage, hash browns, cheese, and peppers, these Breakfast Burritos are the perfect food to keep you going all morning long.
I love a good hearty breakfast. But I don’t always have the time to make it or to sit down and enjoy it. So we like to make breakfast burritos in bulk for quick, on-the-go meals,
These are especially great for the kids and their busy schedules. It ensures they have something warm and delicious for breakfast – even if they are hurried to get out the door. Not to mention – these are great for camping too.
Everything you love about breakfast is right there in the wrap or tortilla. That delicious breakfast sausage mixed with the hashbrowns and cheese and eggs – what more could you want?
The best part about these is that I can make a WHOLE BUNCH and store them away. Making sure we have breakfast for a while is so simple. I know you will love this recipe – check out how you can make them too!
When you’re done making Breakfast Burritos, it’s time to store them. There are a few ways to do this:
You can wrap Breakfast Burritos in plastic and keep them in the fridge like that for up to 3 days or put Breakfast Burritos into an airtight container and freeze them for up to 1 month.
Breakfast Burritos can also be wrapped in aluminum foil and frozen for up to 1 month which is really nice if Breakfast Burritos are something that you always have on hand throughout the year, you just take Breakfast Burritos out of the freezer when they’re frozen solid and let them thaw out in the fridge overnight.
Breakfast Burritos are tortillas filled with eggs, meat, cheese, and other Breakfast Burrito fillers. Breakfast Burritos can be eaten at any time of the day but Breakfast Burritos are usually eaten for breakfast.
Yes, sometimes I like to add some bacon, a sausage link, or some ham or black beans. You can also try sausage chunks, bacon bits, jalapenos, onion pieces, and other types of cheese.
Another option is to use a spinach wrap instead of tortillas. I also like to use pita pockets for this recipe to change it up.
Making these burritos vegetarian is simple. Just leave out the sausage and replace it with cooked eggplant or other veggies you like to enjoy. Possibly squash or zucchini.
That depends on how you look at it. The fillers can include meat and veggies along with eggs and cheese which means they are full of protein and iron. They can also contain calcium, vitamin A, vitamin C, and other nutrients that keep them healthy in addition to making them flavorful.
However- they are usually high in calories because the fillers can include eggs, cheese, and other ingredients that are high in fat. You have to weigh the fact that they are full of nutrients which can make them healthy to eat on a regular basis.
These originated where I grew up in Southern California, which is why they are a staple for me. There they’re served in restaurants and by street vendors throughout the state.
They are recognized as a regional breakfast dish of Southern California, Northern California, and San Diego in particular (even though San Diego falls in the Southern California category).
The breakfast wraps are also popular in New Mexico where the fillers can include green chiles, pork and are often seasoned with chili powder. SO GOOD!
It is no surprise that breakfast burritos were created in San Diego when a burrito vendor added breakfast ingredients to a burrito at the request of one of his English-speaking customers who wanted breakfast ingredients instead of what was on the menu.
I’m so very glad he made that request. I don’t know what I would do without this delicious morning recipe that has been a part of my life for decades now.
This breakfast burrito recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made breakfast burritos before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this delicious morning recipe.
If you love this easy breakfast burrito recipe, you’re going to love these other breakfast recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Breakfast Burritos as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Grinch Donuts is a fun Christmas morning breakfast. This easy donut and donut hole recipe – decorated with green frosting and a single Grinch heart make for the cutest holiday morning that the kids will love.
The holiday season is so incredibly busy. There is so much to do – especially on Christmas morning. No one wants to cook or spend all day in the kitchen. But we have to eat and we can’t live off of the candy in the stockings all day.
So I like to plan out some quick and easy breakfast ideas to serve on Christmas morning. I like to keep it simple, something I can make the night before and people can grab as they get hungry so there isn’t any pressure to sit down for a formal meal. That’s where these super cute Grinch Donuts come in.
View postThis Pumpkin Muffins Recipe is great for breakfast or a snack. These jumbo-sized, bakery-style muffins are moist and fluffy, with a perfect sweetness.
Do you love standard muffins or do you prefer jumbo muffins? You know the kind you get at the bakery? Or Costco muffins that are all the rage?
For me – if I am going to go through the trouble of having breakfast – it better be worth it. So I’m a “go big or go home” kind of person when it comes to food. This is why I’m all about the jumbo, bakery-style muffins like these pumpkin muffins here. They are INCREDIBLE!
Not only are these scrumptious – but they are so incredibly easy to make too. If you can dump ingredients into a bowl and whisk them together – you can make these muffins.
Nothing too complicated and they are ready in just over 30 minutes – which I love because I am definitely not known for my patience.
When the pumpkin craving strikes, or when the family says they are really wanting a big, perfectly moist pumpkin muffin to pair with their coffee on a chilly fall morning – these muffins whip up in no time. You can’t beat that. I know you’ll LOVE them.
These muffins will keep well for up to 5 days at room temperature when placed in an airtight container or ziptop bag. You can refrigerate them to give them another couple of days if needed. I recommend refrigeration if you live in a hot or humid climate.
The official way is to spoon the flour into the measuring cup & level off. This makes sure the flour isn’t packed tightly into your measuring cup, adding more than you need, as that will make your recipe too dry.
With some recipes – if you fluff your flour with a spoon, then gently scoop the flour into the measuring cup, taking care to not pack the flour – that can work. HOWEVER- FOR THIS RECIPE – PLEASE USE THE SPOON AND LEVEL METHOD.
We love pumpkin recipes in this house – so we definitely have a lot of recommendations on what to make using pumpkin. Here is a small list of our favorites.
This is really important when making pumpkin recipes. Pay close attention to the recipe & see if it calls for one or the other.
This recipe calls for pumpkin puree, which is just pumpkin that is cooked & pureed. Pumpkin pie filling is the puree mixed with sweeteners & spices – which isn’t what is usually called for when it comes to most recipes that use pumpkin.
They are not usually interchangeable because it will change the flavor & possibly the consistency of the recipe you are making.
I understand that you might not keep pumpkin pie spice on hand – or maybe you used so much last season that you may have run out. No problem – just blend the following ingredients together and you will have your own homemade pumpkin pie spice.
You bet! These muffins freeze quite well. I recommend waiting until they have completely cooled. Then wrap them individually with plastic wrap. Then place them in a zip-top bag and freeze for up to 3 months. Thaw in the refrigerator overnight before serving again.
We bake the muffins at a higher temperature for the first 5 minutes because it helps the sides of the muffins bake at a faster rate during that time. This then forces the batter to then bake upwards instead of outwards while baking slowly at the lower temperature for the remainder of the time.
This allows for a nice tall muffin with a perfectly domed top – instead of a flat muffin that reaches the top of the liner and then spills out and bakes in a random shape.
Yes, this recipe is incredibly versatile. That’s why I love it so much.
You can use this batter to make 12 standard-size muffins. Bake at 425 degrees for the first 5 minutes and then at 350 degrees for another 15 minutes. You’ll probably get 14-15 standard-size muffins, so be sure to have 2 pans ready.
This batter can also be made into mini muffins. The batter yields approx 40 muffins. Bake them at 350 degrees for 11-13 minutes. When making mini muffins, please don’t use the high temp at the beginning of the baking process.
Yes – that would be absolutely delicious. I recommend using regular-sized chocolate chips instead of mini chocolate chips because these muffins are so large. Also, I highly recommend the GHIRARDELLI 60% Cacao Bittersweet Chocolate Premium Baking Chips because they offer a larger chocolate chip that is almost as large as Hershey’s drops.
Of course, if you choose to make this recipe as standard muffins – then either regular chocolate chips or mini chocolate chips would be perfect.
If making mini muffins – I only recommend using mini chocolate chips.
Bakers release is a combination of oil, flour, and shortening that makes releasing cakes and other baked goods almost effortless.
To make Bakers Release – it is as simple as 1,1 & 1.
Mix the ingredients together – whisking well. Store in an airtight container in the pantry or refrigerator. When ready to use, dip a pastry brush into the mixture and spread it over the cake pan.
DON’T MISS THESE HOLIDAY E-BOOKS!
This jumbo muffin recipe is SUPER EASY and delicious – and if you’re like me, then you probably already have some of these items on hand OR maybe you have never made jumbo muffins before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this breakfast recipe.
If you love this Easy Pumpkin Muffins recipe, you’re going to love these other breakfast recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Pumpkin Muffins as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
CONNECT WITH YUMMI HAUS!
Be sure to follow me on my social media, so you never miss a post!
Apple Cider Donut Holes are an easy breakfast recipe made with a simple apple cider batter and baked in a mini muffin tin, then rolled in a cinnamon and sugar coating. They are positively scrumptious!
I sure get excited about fall and all the flavors that come with it. Fall has always been my favorite season – but now that we have this property my fall days are full of picking apples from our orchard and making all sorts of apple recipes – fall is all the more fun.
So here I was picking through all of my apple recipes in grandma’s cookbooks this season because we had a massive crop of apples this year. I knew I would be making apple recipes for FOREVER. We had already made a ton of cider and wanted to make some recipes with that cider. I think these little donut holes were a perfect choice.
Be sure to try our Instant Pot Apple Cider & Apple Cider Donut Cake!
I’m so in love with these little donut holes. My daughter has been begging me to make more since she ate the last of this batch. Fortunately, the recipe is so easy that I can just hand it off to her and let her make her own.
These are the perfect little breakfast to enjoy throughout the fall season. I know I will be making these for guests coming this Thanksgiving – they are definitely a hit.
These mini muffins/donut holes are super easy to store. Just place leftovers in an airtight container and keep them at room temperature. I don’t recommend refrigerating as the cooler air will moisten the sugar coating and make it dissolve and soak into the donut holes.
While these are technically mini muffins – when they are baked and then rolled in the cinnamon and sugar mixture they take on the flavor and texture of a donut hole. Because they are also the same size and shape as a donut hole – the name just sort of stuck and became the popular and more common way to refer to these tasty little gems.
Sure – these can be made in a standard muffin tin. If you would like to do that – bake for 15-18 minutes or until golden on top and spring back when they are gently pressed on the tops.
I used homemade cider (which I will be linking to here once I get that post written) but you can use the jug of cider that you can find at either the local farmers market or the grocery store. Keep in mind that if you are using a commercial brand vs something made locally and found at the orchard – the cider will most likely be thinner.
My cider had a thicker consistency which made for a thicker batter. Either is okay.
Also – you can use either the spiced cider or the plain cider – that is up to you if you want to have a stronger spiced flavor to the donut holes. I used spiced cider – but they are delicious either way.
Yes – if you have a standard donut pan, you can add the batter to the pan and bake for 8-10 minutes at 350 degrees. I don’t recommend trying to fry this dough as it is meant to be baked.
Yes – this recipe makes 48 donut holes – which was enough for the 3 of us here to enjoy for a whole weekend. I made this recipe because I had the larger mini muffin pan and I had completely forgotten that I also had a couple of smaller mini muffin pans I could have used. Either way – this recipe easily reduces to make half or you can double it if you need a whole lot of donut holes.
Since we have quite a few apple trees on our property – it is no surprise that we make a ton of apple recipes. Here are just a handful of our favorites.
Theoretically yes, however, the apple juice will give you a very light apple flavor compared to what you get with the apple cider. In addition to that, it will be a much thinner consistency, resulting in a thinner batter – so you will want to make sure your sour cream is thick and doesn’t have too much whey mixed in before you add it.
This mini muffin/donut hole recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made donuts or muffins before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this breakfast recipe.
If you love this Easy Apple Cider Donut Holes recipe, you’re going to love these other breakfast recipes too. Please click each link below to find the easy, printable recipe!
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These Pumpkin Cruffins take your regular cinnamon-filled cruffin and add pumpkin pie filling to make the ultimate fall breakfast.
Imagine a soft and flaky pastry, reminding you of a croissant, but with the delightful twist of pumpkin and a hint of cinnamon sugar. Yes, that’s the dreamy Pumpkin Cruffin we’re talking about today.
As the fall season approaches, these delicious muffins are the perfect addition to your morning coffee or tea. Their golden brown exterior, combined with the warm spices of pumpkin, are bound to make your taste buds dance with joy.
View postDelicious Baked Pumpkin Donuts with Maple Cream Cheese Icing recipe is perfect for an easy fall breakfast that’s great for busy weekdays, weekends, and holidays mornings.
You need to try this recipe. It is so easy and quick. They are the most perfect donuts, filled with pumpkin goodness, and smothered with maple cream cheese icing. I always take advantage of an opportunity to add maple. It’s my nature.
I’m telling you – these Pumpkin Donuts with Cream Cheese Frosting are full of warm cinnamon flavor and are everything you need in a fall treat. These are so simple and perfect for breakfast or dessert!
Bring in cooler weather with these fabulous Pumpkin Donuts With Maple Glaze. You won’t believe how easy they are to make – just perfect for a weekend breakfast. But just because they are baked doesn’t mean they are lacking flavor.
Don’t be fooled, these baked pumpkin donuts are just as rich and decadent as their fried counterparts. The maple butter glaze is the icing on the cake.
So yes and no. My suggestion would be that you can freeze the donuts after they are baked. But you should then reheat and add the frosting when you are ready to serve.
This is really important when making pumpkin recipes. Pay close attention to the recipe & see if it calls for one or the other.
This recipe calls for pumpkin puree, which is just pumpkin that is cooked & pureed. Pumpkin pie filling is the puree mixed with sweeteners & spices – which isn’t what is usually called for when it comes to most recipes that use pumpkin.
They are not usually interchangeable because it will change the flavor & possibly the consistency of the recipe you are making.
I like to put them in an airtight container and refrigerate them. You can keep them at room temperature providing your home isn’t too warm.
I understand that you might not keep pumpkin pie spice on hand – or maybe you used so much last season that you may have run out. No problem – just blend the following ingredients together and you will have your own homemade pumpkin pie spice.
The official way is to spoon the flour into the measuring cup & level off. This makes sure the flour isn’t packed tightly into your measuring cup, adding more than you need, as that will make your recipe too dry.
Bakers release is a combination of oil, flour, and shortening that makes releasing cakes and other baked goods almost effortless.
To make Bakers Release – it is as simple as 1,1 & 1.
Mix the ingredients together – whisking well. Store in an airtight container in the pantry or refrigerator. When ready to use, dip a pastry brush into the mixture and spread it over the cake pan.
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This Baked Pumpkin Donuts recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made homemade donuts before, & you might be a bit nervous – but you’re going to love these. I have made a list below of the things I absolutely can’t live without when it comes to making this fall donut recipe.
If you love this Easy Baked Pumpkin Donuts recipe, you’re going to love these other donut recipes too. Please click each link below to find the easy, printable recipe!
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Pumpkin French Toast is a great recipe for using leftover pumpkin puree. It’s a delicious, easy breakfast that can be made ahead of time, enjoyed all week, and is perfect for fall.
This dish is perfect for Thanksgiving and any other holiday breakfast. It has all the warm flavors of pumpkin pie in a french toast form. Plus, you can make it the day before so it’s an easy breakfast on the morning of your big day.
In this recipe, I use brioche bread that is dense, but still fluffy with a slight chew to it. The egg batter is flavored with pumpkin puree and spices and then doused in maple syrup to keep it moist. This Pumpkin French Toast tastes just like fall!
French toast is an eggy, bread-based recipe that is often eaten at breakfast or brunch. To make the french toast, the slices of bread are dipped in a beaten egg mixture and then fried in a skillet until golden brown.
Pumpkin French Toast is essentially traditional French toast but with pumpkin pie spice and pumpkin puree added to the eggs. It is positively delicious – we can’t get enough.
This is really important when making pumpkin recipes. Pay close attention to the recipe & see if it calls for one or the other.
This recipe calls for pumpkin puree, which is just pumpkin that is cooked & pureed. Pumpkin pie filling is the puree mixed with sweeteners & spices – which isn’t what is usually called for when it comes to most recipes that use pumpkin.
They are not usually interchangeable because it will change the flavor & possibly the consistency of the recipe you are making.
Brioche bread is originally from France and is known for its high egg and butter content and a rich and tender crumb. This gives it a light and fluffy texture and a dark and flaky crust.
There are many factors that make brioche sweet. The butter is a major one. Butter has a high-calorie content and it melts in the oven, releasing flavors from the other ingredients as it bakes and leaving behind pockets of flavor in the dough.
It’s important to use unsalted butter because its natural flavor provides a delicate complexity to the overall flavor of brioche dough. Adding salt would make the dough taste salty and would counteract with other flavors that you’re adding to it like vanilla, brown sugar, honey, or sour cream.
If you can’t find brioche bread, you can use the egg mixture using regular sandwich bread. You can even cut a loaf of french bread instead. It just won’t be quite the same as the brioche, which is the most like restaurant-style.
Brioche is a pastry that is made from dough with butter, eggs, and sugar. This pastry is often flaky on the outside and soft on the inside. The brioche dough has a rich history in France but it was also brought to America by French immigrants.
There are many variations of this pastry including plain, wheat flour versions and chocolate-covered varieties.
Cook over medium heat – the key to this is to have the heat hot enough to get that nice outer crust on the toast without scorching or burning it. Keep the heat at medium and flip once browned.
Using full-fat milk – whole milk or even heavy cream really helps to get the egg mixture ultra-creamy.
If you reduce the fat in the dairy added, the mixture will be heavier on the egg and often you will get pockets where there are too much egg and others where you don’t get any. Full-fat dairy keeps things well blended.
Only add 1-2 slices at a time to the skillet – don’t over-crowd the skillet. Unless you are working on a griddle, you want enough room to flip with ease, so keeping the cooking to 1-2 slices at a time is perfect.
Don’t oversoak the bread. This is key! Just lay the bread in the wash, flip quickly and then transfer to the skillet. Don’t set another slice in the mix to soak while you are cooking the other slices. This will result in a wet, sloppy mess.
Cinnamon Roll French Toast Bake
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This french toast recipe is SUPER EASY and delicious – and if you’re like me, then you probably already have most of these items on hand OR maybe you have never made french toast before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this breakfast recipe.
If you love this Easy Pumpkin French Toast recipe, you’re going to love these other breakfast ideas too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Pumpkin French Toast as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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This Pumpkin Waffles Recipe is made with pumpkin puree PLUS a secret ingredient in the batter to create a sweet, fall-inspired breakfast!
Are you ready for pumpkin flavors? It sure is a favorite and for good reason. Not only is it delicious, but pumpkin is packed full of nutrients too.
This time of year we love to add pumpkin to as many recipes as we can, like in this pumpkin waffles recipe. We love that it gives that classic fall flavor but it adds a warmth and richness we seem to miss the rest of the year.
View postNo need to dine out to enjoy warm Belgian waffles. This Homemade Waffle Recipe is so easy and delicious – make extra for a quick breakfast all week long.
Do you ever feel like your kids are eating too many processed or prepackaged foods? If so, this homemade waffle recipe is just for you! Not only is it easy to make but tastes so delicious too.
Plus, it saves you money in the long run. Today I’m going to show you how to make a yummy breakfast that can be made quickly on busy weekday mornings or when you want a lavish breakfast spread on the weekends without having to leave the house. Read on for the full instructions!
View postThese super Easy Overnight Oats are a great make-ahead breakfast with just 5 ingredients and only 5 minutes of prep. So delicious too!
Who loves easy recipes? How about ones that you can prep in just 5 minutes? I’m all in for that. The days are just so busy and anything we can do to save time is a huge bonus.
What I love about this recipe is that I can spend 5 minutes the night before getting this prepped and the kids have a whole week of breakfasts waiting for them in the fridge. Nothing complicated and they can even do it themselves.
The bonus is that these basic overnight oats are so versatile. This recipe here is to get you started. But you can change them up to add pretty much anything you like to have with breakfast.
Many refrigerator oatmeal recipes call for yogurt. But for this, you can get started without it. If you have it on hand, you can add it as a topping – but it isn’t required for this recipe to work.
I love that because I struggle with keeping yogurt on hand. The kids either go through it so fast that I’m buying it in bulk OR then they decide after I have it stockpiled that they aren’t going to eat it anymore and it all goes bad before I realize they have moved on to something else.
Basically, overnight oats are oatmeal that has been soaked in liquid over a period of time (usually overnight) to soften them to an edible state. This is done in place of cooking the oats and serving them hot.
Often referred to as refrigerator oatmeal, this type of preparation keeps the oats from taking on a gummy texture. This recipe is intended to be served cold and with added toppings.
This is the only ingredient that can’t be altered. You need to use only old-fashioned oats for this recipe to work. The consistency of quick oats or instant oats isn’t right and you will end up with something not so great when working with those types.
So with those the oats get too soggy – if you were to try it with steel-cut oats, the opposite would be true. They wouldn’t soften enough to make them enjoyable.
Well, the oats will start to thicken and soak up that liquid in about 2 hours. But I recommend letting them soak for at least 4 hours for the best texture and consistency. However, in my experience, it is easier to just prep them the night before and let them sit until I’m ready for them the next morning.
I’m not the most patient person, so prepping them when I don’t have plans to eat them right away works best for me. Otherwise, I’m more likely to not wait the whole time and then end up with a less than perfect experience.
You can prepare these on Sunday night and they will keep for up to 5 days in advance. So you will have almost a whole week without having to worry about it. I typically make some on Sunday and then again on Thursday so we have more for the weekend.
You bet! That is the best part. You can add your frozen fruits when you are doing the prep. They will thaw as they sit in the refrigerator – which makes prep even faster when it comes time to serve.
Yes – make sure to leave some space at the top of the jar because they will expand as they soak up the liquid. Plus you will want a bit of space to add your toppings once you are ready to serve. I typically use a large jar and leave it only 60% full so I have plenty of room.
Yes! This recipe doubles well. What I like to do sometimes is double or triple the recipe – make it in a large bowl and then people can portion out what they want for the morning – when we don’t need them to be “grab-n-go” in individual jars.
Many people have trouble digesting oats because they have some of the highest levels of phytic acid compared to other grains. Fortunately, soaking the oats does make them easier to digest – not quite as easy as if you fermented them, but still easier, nonetheless.
Yes – you can make the oats with water – they just won’t be as creamy or rich. But if you are low on milk – you don’t have the abandon the entire recipe.
Well, if all you have ever had is oatmeal served hot – they won’t be quite the same. The consistency of cold oats is creamier and thicker – with a different overall texture. The cold opens you up to more flavor options in my opinion – because, to me, there are certain things that don’t go well with hot oatmeal – such as yogurt. We love these oats and apparently, the world must love them too – because they are SO POPULAR!
The possibilities are endless when it comes to these oats – but here are some of our favorite flavor combos.
This refrigerator oatmeal recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made cold oatmeal before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this super easy breakfast recipe.
If you love this Easy Overnight Oats recipe, you’re going to love these other easy breakfast recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Homemade Cold Oats as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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This Blueberry Baked Oatmeal is an easy breakfast recipe that’s a great way to start the day and will keep you full all morning long.
I love starting the day with something that will stick with me well until late in the day. My days can be so full that I certainly don’t have time to be distracted by hunger too close after breakfast.
So recipes like this baked oatmeal are great. Not too filling that I end up feeling sluggish. But just enough to give me all the energy I need to power through the hectic morning.
View postStart your day with the irresistible taste of Homemade Sourdough English Muffins. They are a great way to use your sourdough discard.
Wake up to the delightful aroma of Sourdough English Muffins wafting through your kitchen! These things are a breakfast that’s not only delicious but looks amazing too, with its golden brown crust sprinkled with cornmeal.
These homemade muffins bring a tangy upgrade to your traditional English muffin, thanks to the natural fermentation of sourdough. With their soft, airy interior, perfect for capturing pools of melted butter or your favorite spreads, these muffins transform any morning into a special occasion.
View postThis recipe for Cinnamon Honey Butter is sweet and creamy with the perfect amount of cinnamon and even better than the Texas Roadhouse version. Soft and spreadable and ready in 5 minutes! SO GOOD!
Are you ready to kick off this weekend with a bang? I am definitely ready to try to fit in little pockets of time out of the office because I soooooo need it.
We mixed up this Cinnamon Honey Butter because we super love the stuff when we visit Roadhouse. But we found that we love it mixed into a little oatmeal too – it was delicious.
Be sure to try our delicious Apple Butter Bread!
I have mentioned before that my son is absolutely nuts for cinnamon. So when I promised him I would make some of this cinnamon honey butter for him to add to breakfasts & our dinner rolls.
The one special request he gave me was that he wanted it to have a bolder cinnamon flavor than the traditional recipes we see floating around. I can do that – for sure. Just enough, not too much. He was definitely happy with the result & is using it on everything.
If you really like cinnamon- this is the spread for you. It’s just a hint of honey & packed full of that wonderful cinnamon flavor. No need to butter your toast & then top it with a cinnamon/sugar mixture.
This has it all right in there. Added to hot toast right out of the toaster – it melts to a gooey cinnamon glaze. Mmmmmmmm – perfect for my weekend breakfast – that’s for sure.
There are a couple of ways to do this. The first being that you can take the butter (& any other ingredients that need to be at room temperature) out, leave it on the counter for about 30 minutes while you prep for baking.
I usually start with all my chilled ingredients and pull everything I need out onto the counter before getting started – so I know for sure I have everything before I’m mid-way through I realize I’m out of something.
But sometimes it’s winter and that isn’t enough time to get the ingredients warmed up – OR – I’m just not that organized to plan ahead. It happens. So I have another couple of tricks.
I place the butter in the microwave – wrapped in the paper. (don’t do this if it is wrapped in foil) Then I microwave for 2 seconds – flip – go another 2 seconds – flip again – and continue for 2 seconds on each side.
This is usually enough to get it perfect – sometimes stopping before if it feels soft enough. Take care when doing this method – overly softened butter from the microwave WILL ALTER the end result of the recipe. Don’t over-do it.
My third method is to place the wrapped butter sticks in a zip-top bag and place it in a bowl of warm water. I do this with the eggs too. If the water isn’t too hot it can be THE PERFECT way to get “room-temperature” ingredients.
This is really a personal preference. If you are happy with just a little salt to cut the sweetness, then use salted butter.
I usually use whatever I have on hand & I really don’t pay too close attention to what butter I have. But I typically keep salted butter on hand & I love that little bit of extra salt with the sweet in this recipe.
These days with groceries being more difficult to find – I basically get whatever the store has available at the time and make it work.
For this butter – if you keep it in the fridge it will last up to 1 month. If you like to leave your butter at room temperature overnight, it will last 1-2 days at most. You can use a butter crock so it stays spreadable and that will extend the life by several more days.
Cinnamon Roll Sugar Cookie Bars
One-Hour Carrot Cake Cinnamon Rolls
Cinnamon Roll French Toast Bake
Serving options are abundant with this butter – you can try it with biscuits or dinner rolls, toast, cornbread, sweet potatoes, and more. Here is a small list of the recipes we use it with.
If you love this easy cinnamon honey butter recipe, you’re going to love these other delicious recipes too. Please click each link below to find the easy, printable recipe!
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This super easy Hashbrown Breakfast Casserole is made with milk, eggs, butter, sausage, bacon, hash browns, and cheese. What a great start to the day!
When it comes to breakfast we rarely have time for anything fancy these days and when I say fancy, I mean something that isn’t grab-n-go. So when I can make something like this breakfast casserole, the whole family is elated.
What I love about this breakfast is that while it isn’t a 30-minute or less recipe, it’s pretty simple to make and you can even make it the night before and bake in the morning, which is great for our schedule.
View postThis super easy Applesauce Muffin Recipe is made from scratch with ground cinnamon, allspice, and raisins. They’re a great start to the day.
When it comes to breakfast around here, we don’t do a full spread with bacon and eggs and all the other stuff very often. The same goes for things like french toast and pancakes. Those are reserved for when we have a bit more time – which seems few and far between these days.
But what we really love to have on hand almost all of the time is muffins. They are quick and easy to make and they make breakfast “grab-n-go” which is always nice. Anything that keeps the day running at a smooth and even pace is a plus in my book. This is why we love these applesauce muffins.
We love these because not only are they easy but they are delicious too. They are so simple, in fact, that I leave it up to the kids to make them whenever we run out.
That being said, they are all young adults now – but they have been making these for years and it has not only kept me out of the kitchen but taught them a lot about being in the kitchen. Skills for later in life are always good to have in your back pocket. Check out these muffins – I know you’ll love them too.
You bet! These muffins freeze quite well. I recommend waiting until they have completely cooled. Then wrap them individually with plastic wrap. Then place them in a zip-top bag and freeze for up to 3 months. Thaw in the refrigerator overnight before serving again.
The official way is to spoon the flour into the measuring cup & level off. This makes sure the flour isn’t packed tightly into your measuring cup, adding more than you need, as that will make your recipe too dry.
With some recipes – if you fluff your flour with a spoon, then gently scoop the flour into the measuring cup, taking care to not pack the flour – that can work for this recipe.
There are a couple of ways to do this. The first being that you can take the butter (& any other ingredients that need to be at room temperature) out, leave it on the counter for about 30 minutes while you prep for baking.
I usually start with all my chilled ingredients and pull everything I need out onto the counter before getting started – so I know for sure I have everything before I’m mid-way through I realize I’m out of something.
But sometimes it’s winter and that isn’t enough time to get the ingredients warmed up – OR – I’m just not that organized to plan ahead. It happens. So I have another couple of tricks.
I place the butter in the microwave – wrapped in the paper. (don’t do this if it is wrapped in foil) Then I microwave for 2 seconds – flip – go another 2 seconds – flip again – and continue for 2 seconds on each side.
This is usually enough to get it perfect – sometimes stopping before if it feels soft enough. Take care when doing this method – overly softened butter from the microwave WILL ALTER the end result of the recipe. Don’t over-do it.
My third method is to place the wrapped butter sticks in a zip-top bag and place it in a bowl of warm water. I do this with the eggs too. If the water isn’t too hot it can be THE PERFECT way to get “room-temperature” ingredients.
Yes. Vanilla essence does not provide quite the same flavor as regular vanilla extract. However, it is a good alternative.
Room temperature ingredients help to ensure that everything blends together perfectly. You don’t want any pockets of unblended butter. You want everything evenly disbursed for the perfect muffin texture.
There’s really no limit to what you can serve alongside these muffins – but here is a list of our most-served recipes that we pair with them.
This muffin recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made homemade muffins before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this simple breakfast recipe.
If you love this Easy Applesauce Muffin recipe, you’re going to love these other muffin recipes too. Please click each link below to find the easy, printable recipe!
If you love this Applesauce Muffin Recipe as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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This Malasadas Recipe is a Portuguese dessert that’s become a Hawaiian favorite. The fried dough rolled in sugar makes them irresistible!
Today, we’re going to dive into the world of Portuguese dessert, a little fluffy, sweet treat known as Malasadas. Think of them as a type of Portuguese donut that is a bit different and definitely delightful.
With their Portuguese origins, they have traveled across oceans to Hawaii with Portuguese immigrants, where they’ve become a favorite dessert.
View postAir Fryer Peach Fritters made with homemade dough are the perfect breakfast to make with all those delicious summer peaches. Crazy easy to make and ready in just 20 minutes.
There’s one thing that everyone must have when we hit the donut shop – fritters! Doesn’t matter what flavor, they all go nuts for them.
But I never want to go through all the hassle and mess of making the dough and frying them – with all that oil and then the cleanup. No thank you.
So I decided I’d give them a go in the air fryer and they turned out great. It’s clean, it’s easy, and oh so delicious.
What I love about this recipe is that the batter comes together quickly and it isn’t complicated. Then you just drop portions of it into the air fryer and let them cook.
While I love my traditional apple fritter recipe – this is so much easier and I can’t wait to make this recipe again with all our apples once we pick them from the orchard. So good!
You bet! If you want to make this with other stone fruit like nectarines or apricots that would be delicious too. You can also make these fritters with apples, pears, blueberries, strawberries, raspberries, and our favorite, huckleberries.
It’s no secret that fried foods are more fattening – but did you know that there are 9 calories in every gram of fat? With air frying, we can reduce the fat by removing most of the oils usually needed to create crunchy foods. This helps to drastically reduce fat intake and calories.
I love being able to cook with my air fryer and eliminate the need for large baking sheets and lots of pots and pans. Most of my air fryer recipes can be made with just a mixing bowl or two or a small saucepan in addition to my air fryer.
Someone said to me once, “why make this in the air fryer if you can do it the conventional way in the same amount of time?” Well, air frying helps eliminate the need for a conventional oven.
Not only can you keep your home cooler in the summer by not using the oven, but you are saving money with reduced energy consumption costs as well.
I don’t know about you, but if I can avoid turning on the oven and having to wait 20 minutes for it to preheat, I’m happy about that. Most air fryer recipes either don’t require that you preheat the fryer – or the preheat time is 5 minutes or less. That is a huge time saver over using the oven.
I love that the air fryer is compact and easy to take along on trips. We pack ours in our RV and find that air fryer cooking while camping is so much easier than trying to deep fry foods on a small RV stove or camping burner.
While air fryers are relatively new to the market, the technology isn’t really a new concept. They basically work like tiny convection ovens that you can use on your countertop.
Similar to a convection oven, it circulates the hot air within the cooking area using a high-powered fan. This helps evenly distribute the heat around the food which not only creates more evenly cooked food but also reduced cooking times.
By circulating the hot air, which contains the fine oil droplets from adding a light mist layer before cooking, and allows you to remove the need for submerging our foods in heavy oils to create the deliciously crunchy foods we all love.
Every air fryer is a bit different and they all cook at different rates – so in general, all cooking times are approximate based on the pan and temperature.
You can always cook the recipe longer if needed and reduce the heat a bit. If needed, you can tent the top if it is browning too much.
In our experience, these are best when stored in a paper bag at room temperature. If you put them in an airtight container they tend to sweat and then they get soggy.
They can be stored in the fridge, but then you have to reheat them before eating and they are never quite as good when you do that.
Sticking can often happen when using an air fryer. I understand that most would think to add non-stick spray to the basket to prevent this. I strongly encourage you to not do that.
Non-stick spray leaves a coating that won’t come off, even when washed. Over time – this will build up and cause smoking when you use our air fryer.
I also do not recommend putting down a sheet of foil. The idea behind air frying is to allow the air to circulate around the food.
This is why the basket or tray has holes in it. If you put foil down – this prevents the air from reaching all of the areas it needs to in order for it to cook properly.
Instead – I recommend spraying the basket with olive oil using this spray bottle. You can line the air fryer with perforated parchment paper.
Or you can use one of these really great silicone liners that still allow for airflow but are reusable and easily cleanable.
All of my recipes were created with an air fryer that had only a temperature & timer setting – since not all air fryers have all the additional settings.
You can use the bake setting when making recipes that you would traditionally bake – but if possible, please just set the temperature & time for this recipe.
We actually have 3 air fryers. I have a smaller one from Phillips that we started with. I have since given that to my son since he’s only cooking for 1.
But the more I used the air fryer I realized I really wanted a digital screen. It wasn’t any more expensive, in fact- our XL air fryer from GoWISE was less expensive than the Phillips and I love its ease & extra functions.
Plus it comes with a lot of the extra accessories I like to use when cooking with my fryer.
But I when I started working on my second air fryer book, I wanted to change things up. I picked up this LARGE air fryer that has been wonderful. It has Touch Screen Presets plus it is XL Family Size, which is great!
If you love this Easy Peach Fritters recipe, you’re going to love these other recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Air Fryer Peach Fritters as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Tart pieces of rhubarb mixed into the tender crumb of this streusel-topped cake, make this the best Rhubarb Muffins Recipe EVER!
Growing up I remember my grandmother tending to the rhubarb in her garden. It seemed like she had just loads of it each spring.
So it is no surprise that she baked a lot of different recipes with her bounty. These rhubarb streusel muffins were a favorite from her recipe box. I know you’ll love them.
Perfectly moist muffins with the most scrumptious streusel topping are the perfect compliment to the tart pieces of rhubarb scattered throughout.
These really are just the right breakfast to serve in the spring. Great for mother’s day or to take along on a Sunday outing to enjoy the warmer weather.
Rhubarb is a tart vegetable with a stalk and leaves, much like celery. While it is considered a vegetable, it is more often used as a fruit because it is used in bake goods such as pies, cakes, cookies and these muffins.
These muffins will keep well for up to 2 days in an airtight container at room temperature. If you’d like to keep them longer, they can be refrigerated for up to 7 days.
Yes, I do it often. Place any leftover muffins in an airtight container or ziptop bag and freeze for up to 3 months. Let thaw in the fridge overnight before serving again.
Rhubarb is quite tart, similar to a green apple. It has a fibrous texture like celery and tends to be incredibly juicy.
This time of year there are so many opportunities to enjoy a delicious breakfast together as a family. Here are some of our favorites we make again and again.
You can double this recipe. Just bake the muffin tins side-by-side. The batter can be made all in one larger bowl.
Yes, you can use frozen rhubarb in this recipe. Just be sure to thaw it completely first and drain well.
I’m not sure just yet. I have been meaning to give this a try but haven’t had a chance. If you do try this, I would recommend using a 1:1 flour like this one as I don’t believe it would require additional ingredients that are typically called for when trying to make baked recipes in a gluten-free version. Please come back & tell me how it turned out.
The official way is to spoon the flour into the measuring cup & level off. This makes sure the flour isn’t packed tightly into your measuring cup, adding more than you need, as that will make your recipe too dry.
However – if you fluff your flour with a spoon, then gently scoop the flour into the measuring cup, taking care to not pack the flour – that should work for this recipe.
Since I make my own brown sugar, I use light brown sugar for almost all of my recipes. But light or dark brown sugar will work in this recipe.
Want to know how to make your own brown sugar – visit my Homemade Brown Sugar post here.
This muffin recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made homemade muffins before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this breakfast recipe.
If you love this Easy Rhubarb Muffins recipe, you’re going to love these other breakfast ideas too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Rhubarb Muffins as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Easy Fruit Salad is a healthy and delicious breakfast or great when served as a side dish at a potluck, backyard BBQ, or pool party. So good!
Are you excited about the warmer weather? Living up here in North Idaho, we really cherish the warmer weather and really look forward to when fresh fruit becomes more available in the stores.
I get particularly excited because the garden is bursting with produce too and I’m always looking for great ways to use it all. This easy fruit salad is the perfect recipe for that!
This fruit salad would be great when used in our Yogurt Parfait Cups too!
What I really love about this recipe is not only is it easily adaptable, making it great for mixing up new and different flavor combos. But this is so delicious when I just want something light for breakfast.
I don’t have to reserve this for just a side dish. It is really great at any time of day. You can’t go wrong with that.
Theoretically, yes. But because frozen fruit tends to get soggy as it thaws, I don’t recommend it. You can do it, but it just won’t give you the best possible result.
You can, and we do it often. It might take a bit longer to get everything chopped and diced, but if you are serving a crowd, I definitely recommend making a double batch.
Store in an airtight container and keep it refrigerated between serving. Please use within 5 days.
You bet! If you want to swap out the lime juice with either lemon juice, orange juice or even pineapple juice – those will all work great too.
Yes – you can make this with a creamy dressing. Just mix the following together and then mix into the fruit.
I love to change it up depending on what I have in the garden or what I’m craving at the time. Here are some of my favorite swaps for this recipe to give it different textures, flavors or even turn it into a dessert.
My personal preference is honey, raw honey to be specific. But you can swap it out with pure maple syrup or even agave or monk fruit syrup if you like.
For the most part, yes you can prep and cut the night before. The only ingredient (that isn’t in this recipe, but you might want to add) that you would want to add at the time of serving would be bananas. Since those tend to go brown quite quickly, I wouldn’t add those ahead of time. Everything I have listed here will be just fine if you prep before hand.
This fruit salad is so versatile and goes with so many things. But here are some of our favorite main dish recipes that we pair this fruit salad with.
Typically when serving a salad like this, the rule is to prepare at least 1 cup per person you are expecting to serve. I like to er on the side of having too much rather than running out.
Because we also have many who come with big appetites or like to have seconds, I tend to plan for at least 50% more than that when putting a recipe like this together.
This fruit salad recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you most likely have some of these items on hand OR maybe you have never made a fruit salad before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this side dish recipe.
If you love this Easy Fruit Salad recipe, you’re going to love these other simple recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Fruit Salad as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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JUMBO Bakery-Style Chocolate Chip Muffins are deliciously moist, packed with chocolate chips, and the perfect way to start the day!
There’s something about visiting the bakery and picking up a pack of muffins. I love having one of those amazing giant muffins with my coffee on the weekends.
But I don’t always have a chance to get to the store or place a delivery order. So, fortunately, I can make my own bakery-style chocolate chip muffins easily at home. Check these out!
Don’t miss our Basic Muffin Recipe for making all your favorite flavors!
My friends – these giant muffins are INCREDIBLE! When I say giant – I truly meant it! They are nearly the size of a grapefruit.
Definitely more than enough to fill you up for breakfast- that’s for sure. When I first made these I almost doubled the recipe. But once I realized that these are “shareable-size” I was happy I only made 6.
These are perfect to make on a Friday afternoon and you have enough for breakfast throughout the whole weekend.
These muffins will keep well for up to 5 days at room temperature when placed in an airtight container or ziptop bag. You can refrigerate them to give them another couple of days if needed. I recommend refrigeration if you live in a hot or humid climate.
You bet! These muffins freeze quite well. I recommend waiting until they have completely cooled. Then wrap them individually with plastic wrap. Then place them in a zip-top bag and freeze for up to 3 months. Thaw in the refrigerator overnight before serving again.
There are a couple of ways to do this. The first being that you can take the butter (& any other ingredients that need to be at room temperature) out, leave it on the counter for about 30 minutes while you prep for baking.
I usually start with all my chilled ingredients and pull everything I need out onto the counter before getting started – so I know for sure I have everything before I’m mid-way through I realize I’m out of something.
But sometimes it’s winter and that isn’t enough time to get the ingredients warmed up – OR – I’m just not that organized to plan ahead. It happens. So I have another couple of tricks.
I place the butter in the microwave – wrapped in the paper. (don’t do this if it is wrapped in foil) Then I microwave for 2 seconds – flip – go another 2 seconds – flip again – and continue for 2 seconds on each side.
This is usually enough to get it perfect – sometimes stopping before if it feels soft enough. Take care when doing this method – overly softened butter from the microwave WILL ALTER the end result of the recipe. Don’t over-do it.
My third method is to place the wrapped butter sticks in a zip-top bag and place it in a bowl of warm water. I do this with the eggs too. If the water isn’t too hot it can be THE PERFECT way to get “room-temperature” ingredients.
For these muffins, you will want the full or at least some fat in the dairy you are adding. That fat is needed for the muffins to have the right texture and rise when done. You can use full fat, or low fat sour cream, or yogurt but please do not use fat free.
Room temperature ingredients help to ensure that everything blends together perfectly. You don’t want any pockets of unblended butter. You want everything evenly disbursed for the perfect muffin texture.
We love chocolate chips in this house – so we definitely have a lot of recommendations on what to make using chocolate chips. Here is a small list of our favorites.
Yes, this recipe is incredibly versatile. That’s why I love it so much.
You can use this batter to make 12 standard-size muffins. Bake at 425 degrees for the first 5 minutes and then at 350 degrees for another 15 minutes. You’ll probably get 14-15 standard-size muffins, so be sure to have 2 pans ready.
This batter can also be made into mini muffins. The batter yields approx 40 muffins. Bake them at 350 degrees for 11-13 minutes. When making mini muffins, please don’t use the high temp at the beginning of the baking process.
Bakers release is a combination of oil, flour, and shortening that makes releasing cakes and other baked goods almost effortless.
To make Bakers Release – it is as simple as 1,1 & 1.
Mix the ingredients together – whisking well. Store in an airtight container in the pantry or refrigerator. When ready to use, dip a pastry brush into the mixture and spread it over the cake pan.
The official way is to spoon the flour into the measuring cup & level off. This makes sure the flour isn’t packed tightly into your measuring cup, adding more than you need, as that will make your recipe too dry.
With some recipes – if you fluff your flour with a spoon, then gently scoop the flour into the measuring cup, taking care to not pack the flour – that can work. HOWEVER- FOR THIS RECIPE – PLEASE USE THE SPOON AND LEVEL METHOD.
This is really a personal preference. If you are happy with just a little salt to cut the sweetness, then use salted butter.
I usually use whatever I have on hand & I really don’t pay too close attention to what butter I have. But I typically keep salted butter on hand & I love that little bit of extra salt with the sweet in this recipe.
These days with groceries being more difficult to find – I basically get whatever the store has available at the time and make it work.
Yes. Vanilla essence does not provide quite the same flavor as regular vanilla extract. However, it is a good alternative.
This jumbo muffin recipe is SUPER EASY and delicious – and if you’re like me, then you probably already have some of these items on hand OR maybe you have never made homemade muffins before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this breakfast recipe.
If you love this Easy Chocolate Chip Muffin recipe, you’re going to love these other breakfast recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Bakery-Style Chocolate Chip Muffins as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Rich and tender brioche bread, thickly sliced and coated in a sweet cinnamon egg custard makes this Brioche French Toast the perfect breakfast. Topped with fresh fruit and maple syrup, it’s delish!
Do you love french toast? Growing up it was always my favorite thing to order when we dined out for breakfast. So when we are able to make it at home, it still has that special feeling to it.
I suppose that is why we sort of reserve it for special occasions. But when that is the case, you don’t want to use any old bread. Making it with a thick and tender brioche bread makes it just like dining out. So good!
I love this recipe because I can get that restaurant flavor in the comfort of my own home for a fraction of the price. This one is so thick, eggy and delicious.
It is perfect for special occasions like a birthday breakfast or for Mother’s Day. Sometimes if I’m really ambitious, we will make it for the bigger holidays like Christmas or Easter morning too.
Everyone can load it up with their favorite toppings, fruit, chocolate chips, syrup and really customize it to their liking. This is such a special breakfast and so easy to make too.
Brioche bread is originally from France and is known for its high egg and butter content and a rich and tender crumb. This gives it a light and fluffy texture and a dark and flaky crust.
With the high butter and egg ratio along with the addition of sugar and sometimes brandy, brioche bread does have a sweetness to it, but not too much. That is part of what makes it perfect for making french toast.
Basically, bread that isn’t perfectly fresh is best. So it needs to be at least a day old because it soaks up the egg mixture better than fresh bread. Anything you pick up at the store will definitely work fine – because even with the preservatives, it has been there for probably more than a day before you buy it. Unless, of course, it came from the bakery and was freshly made that day.
If you can’t find brioche bread, you can use the egg mixture using regular sandwich bread. You can even cut a loaf of french bread instead. It just won’t be quite the same as the brioche, which is the most like restaurant-style.
Basically, brioche french toast is the same as regular french toast but made with brioche bread. Because of the difference in the bread, it takes your breakfast experience to a whole new level. It’s rich, thick, and delicious – everything you would ever want in a french toast recipe.
Brioche is a great bread for french toast because its texture makes it great for soaking up just the right amount of the egg mixture without making the slices soggy. It stays light and fluffy, perfectly eggy and holds up to all the toppings you want to add.
Cook over medium heat – the key with this is to have the heat hot enough to get that nice outer crust on the toast without scorching or burning it. Keep the heat at medium and flip once browned.
Using full-fat milk – whole milk or even heavy cream really helps to get the egg mixture ultra creamy.
If you reduce the fat in the dairy added, the mixture will be heavier on the egg and often you will get pockets where there are too much egg and others where you don’t get any. Full-fat dairy keeps things well blended.
Only add 1-2 slices at a time to the skillet – don’t over-crowd the skillet. Unless you are working on a griddle, you want enough room to flip with ease, so keeping the cooking to 1-2 slices at a time is perfect.
Don’t oversoak the bread. This is key! Just lay the bread in the wash, flip quickly and then transfer to the skillet. Don’t set another slice in the mix to soak while you are cooking the other slices. This will result in a wet, sloppy mess.
In my opinion, brioche bread is the best for french toast. Not only does it originate from France, like the french toast you create with it – but it gives that perfectly thick and fluffy texture you want in a french toast recipe.
It soaks up the batter perfectly, doesn’t get soggy once cooked and gives you that pampered restaurant feel that can make any morning special.
Brioche french toast is a thick and eggy, but yet light and fluffy french toast that is loaded with cinnamon and butter flavor. It is everything you love about the best restaurant french toast!
When it comes to french toast, there are some really great recipes you’ll want to serve along side. Here is a small list of our favorite recipes we make with this french toast.
If you happen to end up with leftovers, place them in an airtight container, layered with a piece of parchment in between each slice of toast. Use within 3 days. You can also freeze the french toast this same way and use within 1 month.
To reheat, thaw overnight in the refrigerator. Then heat in the microwave for 60-90 seconds or until hot.
This french toast recipe is SUPER EASY and delicious – and if you’re like me, then you probably already have most of these items on hand OR maybe you have never made french toast before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this breakfast recipe.
If you love this Easy Brioche French Bread recipe, you’re going to love these other breakfast recipes too. Please click each link below to find the easy, printable recipe!
Cinnamon Roll French Toast Bake
If you love this recipe for Brioche French Bread as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Banana Carrot Muffins are a quick, easy and delicious breakfast recipe that’s perfect for busy weekday mornings and Easter Sunday alike.
I always get excited when we have fresh baked muffins in the house. Which is why I like to make sure we have some sort of fresh-baked goodie to enjoy with coffee on the weekends.
But when it comes to holiday mornings, I like to add something seasonal to the recipe. Which is how we ended up with these super delicious banana carrot muffins that are perfect for Easter morning.
I don’t know about you, but when it comes to holidays, I like to keep it simple. I plan ahead and try to make sure the day of runs smoothly.
So that means we don’t add making a homemade breakfast the morning of a holiday. There is already so much happening – the last thing I need is to add prep and dishes to the day.
What I do is make some muffins the day before – so everyone can just grab and go to keep things streamlined and easy. It is such a sanity-saver.
Once the muffins have completely cooled, I like to place them in an airtight container or zip-top bag and keep them at room temperature.
When it comes time to serve again, you can enjoy them right out of the container or zap them in the microwave for a few seconds to make them just like they were fresh out of the oven.
I have not personally tried the swap so I’m not sure how that will change the flavor and texture. But if you would like to try it, I suggest a product that offers a 1:1 swap. Please let me know how it turns out.
Yes. Vanilla essence does not provide quite the same flavor as regular vanilla extract. However, it is a good alternative.
Oh of course! If you only need 6 muffins instead of a dozen – this recipe reduces easily. But do keep in mind that these aren’t jumbo muffins, they are the size of a cupcake – so they go quickly.
The official way is to spoon the flour into the measuring cup & level off. This makes sure the flour isn’t packed tightly into your measuring cup, adding more than you need, as that will make your recipe too dry.
However – if you fluff your flour with a spoon, then gently scoop the flour into the measuring cup, taking care to not pack the flour – that should work for this recipe.
Since I make my own brown sugar, I use light brown sugar for almost all of my recipes. But light or dark brown sugar will work in this recipe.
Want to know how to make your own brown sugar – visit my Homemade Brown Sugar post here.
We have a handful of our “must-make” muffins around here. Check out this list for our favorites that also happen to be “reader-favorites” as well!
I’m not sure just yet. I have been meaning to give this a try but haven’t had a chance. If you do try this, I would recommend using a 1:1 flour like this one as I don’t believe it would require additional ingredients that are typically called for when trying to make baked recipes in a gluten-free version. Please come back & tell me how it turned out.
You can, and we do it often. I highly recommend doubling if you are having a house full of guest or you’d like to have more than enough for more than one day when feeding a family.
You bet – these muffins freeze quite well. I recommend placing them in an airtight container and then freezing for up to 3 months. For the best possible quality once they are thawed again – I recommend wrapping each muffin individually with plastic wrap. Then place those wrapped muffins in a zip-top bag before freezing.
This simple muffin recipe is SUPER EASY and delicious – and if you’re like me, then you probably already have most of these items on hand OR maybe you have never made homemade muffins before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this breakfast recipe.
If you love this Easy Banana Carrot Muffin recipe, you’re going to love these other breakfast recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Banana Carrot Muffins as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Be sure to follow me on my social media, so you never miss a post!
You’ll love the fruity flavor of these sweet Fruity Pebble Donuts topped with a generous sprinkle of crunchy Fruity Pebbles cereal.
Wake up to a burst of color and flavor with Fruity Pebble Donuts! These aren’t your average donuts; they’re a fun, vibrant twist on a classic breakfast favorite.
Imagine fluffy cake-like donuts baked to perfection, infused with your favorite cereal – Fruity Pebbles, and then topped with a sweet, strawberry-flavored glaze. Each bite is a delightful mix of soft donuts, crunchy cereal, and fruity flavors, making these donuts the perfect treat to brighten any morning or add a pop of color to your St Patrick’s Day dessert spread!
View postAir Fryer Doughnut Holes with Chocolate Sauce are a quick and easy breakfast recipe with a delicious coating of cinnamon-sugar on the outside that will have the whole family coming back for more.
If you are a regular here than you know that I’m all about the treats. No matter the time of day – I’m always up for something as deliciously sinful as these little donut holes – coated in a cinnamon and sugar mixture – especially when I can dip them in a creamy warm chocolate ganache.
View postMini Pancake Cereal has taken over the internet. Teeny tiny pillowy pancakes with a crispy outer texture are great with syrup, fruit, & more!
Who loves pancakes? We love them too and for good reason. I think most people grew up having pancakes for breakfast on special occasions.
This, of course, makes them seem all the more special. So it is no surprise that when this mini pancake cereal hit the internet, the world went crazy!
Who wouldn’t love these tiny little buttery pancakes? My kids were saying that it totally makes sense since one of their favorite parts about making pancakes are those tiny little drips that turn out just like this.
So why not make a whole bowl of them to eat like cereal? So simple, and so delicious. I know your kids will love them as much as mine.
Don’t miss our other TikTok viral recipe – TikTok Cinnamon Rolls!
Sure! If you don’t want to mix your own batter in this recipe – just follow the steps starting at #5 here.
You can – but they are still pancakes, not actually baked cereal – so they will get soggy. You’d have to eat them pretty quickly if you add milk to them.
Since this pancake cereal isn’t actually cereal, it is best to serve it as you would regular pancakes. Here are some topping ideas to try and be sure to scroll closer to the bottom to catch some of my recipes for homemade syrup flavors.
Yes – a skillet will work fine. It might take longer depending on the size of the skillet you use.
Keep in mind that since a skillet will be used on the stove – you will want to wait to put it on the heat until AFTER you have mixed your batter. Otherwise, you might burn the pan and have a smoky kitchen.
Place any unused pancake cereal in an airtight container and keep refrigerated until ready to serve again. To reheat, vent the container by popping the lid and then microwave for 60-90 seconds or until hot.
Yes, like regular pancakes these mini pancakes can be frozen. However – they should be frozen individually so they don’t stick together.
The best way to do this is to lay them out on a lined baking sheet in a single layer, without any of them touching, and then freeze until firm. Once frozen, you can then scoop them up into a zip-top bag or another container for space-saving.
I have not personally tried it, so I can’t say how that would turn out. But if you would like to try it, I suggest a product that offers a 1:1 swap. Please let me know how it turns out.
I’m not sure just yet. I have been meaning to give this a try but haven’t had a chance. If you do try this, I would recommend using a 1:1 flour like this one as I don’t believe it would require additional ingredients that are typically called for when swapping flour. Please come back & tell me how they turned out.
The official way is to spoon the flour into the measuring cup & level off. This makes sure the flour isn’t packed tightly into your measuring cup, adding more than you need, as that will make the batter too thick.
However – if you fluff your flour with a spoon, then gently scoop the flour into the measuring cup, taking care to not pack the flour – that should work for this recipe.
This mini pancake recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made pancakes before, & you might be a bit nervous – but you’re going to love these. I have made a list below of the things I absolutely can’t live without when it comes to making this breakfast recipe.
If you love this Easy Mini Pancake recipe, you’re going to love these other breakfast ideas too. Please click each link below to find the easy, printable recipe!
Peppermint Chocolate Truffle Pancakes
3-Ingredient Chocolate Protein Pancakes
Peanut Butter Overload Pancakes
If you love this recipe for Mini Pancake Cereal as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
CONNECT WITH YUMMI HAUS!
Be sure to follow me on my social media, so you never miss a post!
This Easy Cruffin Recipe is a cross between a croissant & a muffin. Made with puff pastry OR crescent roll dough & coated in cinnamon & sugar. Taste & texture similar to churros & positively heavenly. Great for breakfast, drizzled with dipping sauce, or topped with ice cream for dessert.
One thing this house goes crazy for is cinnamon. So when I made these cruffins to enjoy on a holiday morning – everyone was clamoring for more.
I was getting requests to make several more batches before they had even made it through the one cruffin on their plate. Needless to say, these will be making an appearance frequently around here.
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