Cheese Grits

These cheese grits are extra rich, creamy, and flavorful. They make a hearty and comforting breakfast or a delicious side dish with dinner.

The post Cheese Grits appeared first on Budget Bytes.

I don’t know if you’ve experienced the warm fuzzy hug that is a bowl of cheese grits, but if not, allow me to introduce you to one of the most comforting, simple, and indulgent foods on the planet: cheese grits.

A pot full of cheese grits with a pat of butter, other breakfast items on the sides

What are Cheese Grits?

Grits are a simple porridge made with ground corn that can be prepared either sweet or savory and is often served for breakfast in the southern U.S. In addition to breakfast, grits also make a great starchy bed for saucy stewed meats, or a side dish for any meal. And Cheese grits are just grits that have been taken to the next level by stirring in a heap of rich, delicious cheese. They’re simple but so incredibly delightful.

Read more about grits here.

What Kind of Grits to Use

There are a few different types of grits you can buy at the store and you can make cheese grits with all of them. You can use either white or yellow grits without issue, although using yellow grits will give you a more vibrant cheesy color. I used white quick-cooking grits in the recipe below, but if you have regular grits you’ll just need to simmer them slightly longer (just follow the directions on the package).

Can I Use a Different Cheese?

Yes! There are so many delicious cheese options for cheese grits. You can do something like Parmesan, gruyere, chevre, Boursin, or even something like pepper jack. Basically, cheese and grits were made for each other.

How to Serve Cheese Grits

Cheese grits are awesome at breakfast (pictured here with eggs and sausage), but sometimes I’ll top them with a fried egg and some salsa. You can also top them with other savory delights, like saucy shrimp, beef brisket, BBQ beans, or just about any savory saucy dish.

cheese grits in a bowl topped with fried eggs and breakfast sausage
Cheese grits dripping off the serving spoon into the pot

Cheese Grits

These cheese grits are extra rich, creamy, and flavorful. They make a hearty and comforting breakfast or a delicious side dish with dinner.
Total Cost $3.39 recipe / $0.85 serving
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 1 cup each
Calories 374kcal
Author Beth – Budget Bytes

Ingredients

  • 2 cups chicken broth $0.26
  • 2 cups milk $1.25
  • 1/4 tsp garlic powder $0.02
  • 1 cup quick cooking grits $0.49
  • 1/4 tsp salt $0.02
  • 2 Tbsp butter $0.18
  • 1/4 tsp freshly cracked black pepper $0.02
  • 4 oz. cheddar, shredded $1.15

Instructions

  • Combine the chicken broth, milk, and garlic powder in a medium sauce pot. Place a lid on top and bring it up to a boil over medium-high heat, stirring occasionally to prevent the milk from scorching.
  • Once boiling, stir in the quick cooking grits and salt. Turn the heat down to medium-low and let the grits simmer for about 5 minutes or until thickened, stirring occasionally.
  • Remove the grits from the heat and stir in the butter and pepper.
  • Finally, stir in the shredded cheddar, one handful at a time, until fully melted into the grits. Serve warm.

Nutrition

Serving: 1cup | Calories: 374kcal | Carbohydrates: 36g | Protein: 15g | Fat: 20g | Sodium: 855mg | Fiber: 2g

Love savory breakfast foods? Check out our Savory Breakfast Recipes category.

Cheese grits dripping off the serving spoon into the pot

How to Make Cheese Grits – Step by Step Photos

Milk being poured into a pot with chicken broth

Combine 2 cups chicken broth, 2 cups milk, and ¼ tsp garlic powder in a medium sauce pot. Place a lid on top, and bring it up to a boil over medium-high heat (stir occasionally to prevent the milk from scorching).

grits being poured into the pot with the milk and broth

Once boiling, stir in 1 cup quick cooking grits and ¼ tsp salt. Lower the heat to medium-low, and let the grits simmer for about five minutes or until thickened, stirring occasionally.

Thickened grits in the pot being stirred

It should be nice and thick like in the photo above. Once thickened, remove it from the heat.

butter and pepper added to the grits

Stir in 2 Tbsp butter and about ¼ tsp freshly cracked pepper.

Shredded cheddar being added to grits

Stir in 4oz. of shredded cheddar cheese, one handful at a time, until it’s all melted into the grits.

finished cheese grits being stirred in the pot

And it’s done! Dreamy creamy cheese grits!

a pot of cheese grits surrounded by other breakfast items

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A Tasty Frittata

The tastiest, super adaptable frittata recipe. Made with potatoes, onions, and eggs drizzled with a cilantro chile sauce.

Continue reading A Tasty Frittata on 101 Cookbooks

I make a lot of frittatas. They fill your belly, allow you to put neglected ingredients in your refrigerator to good use, and deliver a one-pan meal that is nutritious and filling. Breakfast, lunch, dinner – if you’ve got a six-pack of eggs on hand, a simple, satisfying meal is never more than a few minutes away.
“Frittata Recipe

Frittata Inspiration

This particular frittata recipe was inspired by a few things – a small bag of little potatoes I picked up at the market, and some delicious vegetables that came courtesy of a nutrient-packed mystery box I picked up regularly from Mariquita Farm when I lived in San Francisco. That’s what great about knowing how to cook a great frittata. You can switch it up using all sorts of different ingredients. And they’re great for breakfast, brunch, lunch, or dinner. 

The Special Sauce

I’ll let you in on a little secret, the magic touch in this particular frittata is the vibrant cilantro chile sauce I drizzle over the top of it. Drizzle the sauce over the eggs just before the frittata goes into the oven, then layer the potatoes and onions on top of the sauce – everything melds together into a color-flecked pan of deliciousness. The pumpkin seeds add just the right amount of crust – playing off the creaminess of the eggs and goat cheese. The cilantro sauce would also be delicious on Lori’s Skillet Smashed Potatoes or these oven fries.
“Frittata in a Cast Iron Pan

What is the Best Frittata Pan?

The main thing to think about when choosing a frittata pan is making sure it is oven-safe. I always reach for my well-seasoned cast iron pan. A lot of people like to use non-stick pans any time they cook eggs, and that is fine. For this recipe just be sure whatever you choose can handle a few minutes in a very hot oven. I love finishing my frittatas in the oven because they puff up, the eggs set up nicely, and the whole frittata comes together beautifully.

“Favorite Frittata Recipe with a Wedge Cut Out

Favorite Frittata Variations

I switch up my frittatas a thousand different ways. Some favorite ways: add a big dollop of green or red curry paste to the whisked eggs. Sriracha is also fair game. You can switch up the cheese, or nuts, or top them with just about any pre-cooked vegetables. I love broccoli, or asparagus, or mix chopped kale into the egg mixture.

Give this a try! Other favorite egg recipes include: deviled eggs, egg salad sandwich, this skinny omelette, and pickled turmeric eggs. If you’re looking for more brunchy breakfast recipes don’t miss this healthy granola, or the best waffle recipe, these homemade cinnamon rolls, classic pancakes, tofu scramble, Herb Cream Cheese Scrambled Eggs, and the baked oatmeal is always popular!

Continue reading A Tasty Frittata on 101 Cookbooks

Fregola Sarda, the Perfect Lunchy Brunch Dish

Fregola is a beautiful, tasty Sardinian pasta made from hard durum wheat flour – rolled, sun-dried, and toasted to a mix of shades of yellow, gold, and brown. It’s so good.

Continue reading Fregola Sarda, the Perfect Lunchy Brunch Dish on 101 Cookbooks

I thought we could welcome spring with one of my favorite recipes from Near & Far. It’s the perfect lunchy, brunch dish, and it’s made with fregola. Fregola is a beautiful, tasty Sardinian pasta made from hard durum wheat flour – rolled, sun-dried, and toasted to a mix of shades of yellow, gold, and brown. The pasta is rustic and nutty, each grain with a raggy surface adept at catching flavor. It’s so good.

Fregola Sarda, the Perfect Lunchy Brunch Dish

Let’s Make Something with Fregola!

Toss the fregola with ribbons of endive, toasted hazelnuts, capers and basil, and you have a salad that is a little bit nutty, a hint briny, herbaceous, and filling. I tend to make this during shoulder seasons. As spring evolves into summer, or as summer shifts into fall — tweaking the herbs based on what is available and vibrant. It’s also amazing with roasted cherry tomatoes mid-summer. A long way of saying that it’s hard to go wrong here.

Fregola Sarda, the Perfect Lunchy Brunch Dish

It’s worth sourcing fregola if you can. That said, this is also great using orzo pasta, or Israeli couscous. I like the grip of the fregola, but sleeker orzo is always a crowd pleaser. if you’re looking for other pasta ideas, here are all my favorite pasta recipes. This homemade cavatelli is super fun, and you can never go wrong with homemade pesto. Enjoy!

Continue reading Fregola Sarda, the Perfect Lunchy Brunch Dish on 101 Cookbooks

Chocolate Coffee Breakfast Smoothie

This Chocolate Coffee Breakfast Smoothie is a dessert-worthy treat and a sneaky way to add an extra dose of vegetables to your day.

The post Chocolate Coffee Breakfast Smoothie appeared first on Budget Bytes.

This Chocolate Coffee Breakfast Smoothie is a dessert-worthy treat and a sneaky way to add an extra dose of vegetables to your day. A scoop of riced cauliflower creates an extra thick and creamy texture in the smoothie without adding any weird flavor. Combine the thick texture with the coffee chocolate flavor and I dare say this smoothie reminds me of a Wendy’s Frosty!

Overhead view of two glasses full of coffee chocolate breakfast smoothies

Cauliflower Options

If you’re not down with the whole cauliflower-in-a-smoothie idea, a basic coffee-chocolate-banana smoothie is also good. The cauliflower does make it a little thicker and more ice-cream-like, though.

If you have a powerful blender, frozen cauliflower florets will work in place of riced cauliflower. Using rice cauliflower just makes it easier to blend until smooth for less powerful blenders.

Coffee Options

I used instant coffee (freeze-dried coffee) for this smoothie because it’s incredibly easy to work with. It’s inexpensive, it blends into the smoothie easily, and, since it’s shelf-stable, you can keep it on hand without it going bad (it’s also really good to add to chocolate cake). If you prefer not to use instant coffee, you can use strongly brewed coffee or espresso that has been chilled. I would substitute ¼ to ½ of the milk listed in the recipe below with coffee.

Sweeten to Your Liking

The banana provides a subtle sweetness to this smoothie on its own, but I do prefer to add a little extra sugar to balance the cocoa powder and coffee, which are both naturally bitter. But this recipe is extremely flexible and you can use any type of sweetener you like and in whatever quantity you like. Just blend up your smoothie and then add your chosen sweetener to taste.

Can I Skip the Banana?

I don’t recommend skipping the banana in this recipe because frozen bananas also contributes quite a bit to that ice-cream-like texture, as well as adding a little natural sweetness. If you’re not a banana lover, don’t worry, you can’t really taste it in the end product.

Two chocolate coffee smoothies in small glasses with straws
overhead view of two glasses full of chocolate coffee breakfast smoothie with straws

Chocolate Coffee Breakfast Smoothie

This Chocolate Coffee Breakfast Smoothie is a dessert-worthy treat and a sneaky way to add an extra dose of vegetables to your day.
Total Cost $0.84 each
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 16oz.
Calories 258kcal
Author Beth – Budget Bytes

Equipment

Ingredients

Instructions

  • Add all of the ingredients to a blender and blend until smooth. Taste and adjust the sweetness to your liking. Serve immediately.

Notes

*You can use any type of milk or non-dairy milk. The creamier the milk, the better.
**Use any type of sweetener you prefer.

Nutrition

Serving: 1smoothie | Calories: 258kcal | Carbohydrates: 38g | Protein: 11g | Fat: 9g | Sodium: 132mg | Fiber: 5g

How to Make Chocolate Coffee Breakfast Smoothies – Step by Step Photos

chocolate coffee breakfast smoothie ingredients

All you need for this smoothie is some banana, rice cauliflower, unsweetened cocoa powder, instant coffee, and milk. Oh, and a little sugar or your favorite sweetener (not pictured). You’ll want the banana and riced cauliflower to both be frozen for the most ice-cream-like flavor and texture. Here is a tutorial on how to freeze bananas and how to make riced cauliflower.

Milk being poured into a blender with cauliflower, bananas, cocoa, and instant coffee

Add ½ cup frozen riced cauliflower, ½ of a frozen banana, 1 Tbsp unsweetened cauliflower, 1 Tbsp instant coffee, ½ tsp sugar, and 1 cup milk to a blender (you can wait to add the sugar until after blended if you want to sweeten to taste).

Blended smoothie in the blender cup

Blend the smoothie until smooth. Taste and adjust the sweetness, if needed.

chocolate coffee breakfast smoothie dripping off a spoon into the blender cup

Look at how rich and creamy this chocolate coffee breakfast smoothie is!! I’m telling you, major Frosty vibes with this one.

overhead view of two glasses full of chocolate coffee breakfast smoothie with straws

This recipe makes either one large chocolate coffee breakfast smoothie or two smaller smoothies. Dessert or breakfast, what do you think?

The post Chocolate Coffee Breakfast Smoothie appeared first on Budget Bytes.

Easy Hollandaise Sauce

An easy, no-fail method for making homemade hollandaise sauce in just minutes. Anyone can make this rich and creamy lemon butter sauce!

The post Easy Hollandaise Sauce appeared first on Budget Bytes.

I recently polled my Facebook followers to see what recipes they’ve been too intimidated to try, and hollandaise sauce was a popular answer. Well, I’m here to tell you that it’s a lot easier than you think! This super easy hollandaise sauce recipe will get you rich, creamy, lemony hollandaise sauce in just a few minutes and with nothing more than just a sauce pot and a whisk. So you can have this dreamy sauce whenever you want and without breaking a sweat. Let me show you how it’s done.

P.S. if you’ve ever made my Luscious Homemade Lemon Curd, this hollandaise sauce is basically the same thing, but savory!

two eggs on English muffins drizzled with hollandaise sauce

What is Hollandaise Sauce?

If you’ve never experienced the magic of hollandaise sauce, let me attempt to describe it to you. It’s a very simple savory sauce made with butter, egg yolk, lemon, and salt. It has a smooth, velvety texture with just the right amount of bright lemon flavor to keep it from being too heavy. If you’ve ever had Eggs Benedict, this is the dreamy yellow sauce that is drizzled over top. But it’s great on a lot more than just Eggs Benedict…

How to Use Hollandaise Sauce

As mentioned above, hollandaise sauce is often served over poached eggs, like in Eggs Benedict, but it’s also great over steamed or roasted vegetables, like asparagus, potatoes, or broccoli. The buttery lemon flavor is also great on salmon, crab, or even steak. Hollandaise sauce is practically all butter and I think we can all agree that butter tastes great on everything!

Small Batch for No Leftovers

Hollandaise sauce is very rich, so you don’t need a lot. And since reheating leftovers of emulsified sauces can be tricky, I decided to make this a small batch recipe so you can avoid the trouble of trying to use up your leftovers. The recipe below makes about ⅓ cup, or just enough for two people (about 3 Tbsp each).

If you want to make a larger batch, it’s just as easy. Simply adjust the number in the “servings” box in the recipe below and the ingredient quantities will adjust for you. The method will be exactly the same, but it may take a few minutes longer for the sauce to heat as you whisk.

hollandaise sauce dripping off a spoon into a bowl in front of a plate of asparagus
hollandaise sauce being drizzled over two eggs on English Muffins

Easy Hollandaise Sauce

An easy, no-fail method for making homemade hollandaise sauce in just minutes. Anyone can make this rich and creamy lemon butter sauce!
Total Cost $0.72 recipe / $0.36 serving
Prep Time 2 minutes
Cook Time 5 minutes
Total Time 7 minutes
Servings 2 3 Tbsp each
Calories 238kcal
Author Beth – Budget Bytes

Equipment

Ingredients

  • 1 large egg, separated $0.23
  • 1 Tbsp water $0.00
  • 1/2 Tbsp lemon juice $0.02
  • 4 Tbsp butter* $0.44
  • 1/8 tsp salt $0.01
  • 1/8 tsp cayenne pepper $0.02

Instructions

  • Separate the egg and place the egg yolk in a small saucepot. The whites can be saved for a different recipe.
  • Add the water and lemon juice to the pot with the yolk and whisk until smooth (no heat yet).
  • Cut the butter into small pieces (about ¼ Tbsp size) , then add them to the saucepot with the egg yolk, lemon, and water.
  • Place the pot over medium-low heat. Continuously whisk as the mixture heats. First the butter will melt, then the mixture will begin to get a bit frothy. Finally, as the egg yolk begins to cook, the sauce will thicken. Make sure you're whisking the entire time to achieve a light, smooth sauce. Once it thickens to the consistency of gravy, remove the pot from the heat.
  • Season the sauce with salt and cayenne, then drizzle the sauce over your favorite food!

Notes

*I use salted butter, but if you have unsalted butter simply add a pinch more salt to your sauce.

Nutrition

Serving: 3Tbsp | Calories: 238kcal | Carbohydrates: 1g | Protein: 3g | Fat: 25g | Sodium: 381mg | Fiber: 1g
hollandaise sauce being drizzled over two eggs on English Muffins

How to Make Hollandaise Sauce – Step by Step Photos

a raw egg yolk in a small saucepot

Separate one large egg and place the egg in a small saucepot (this is a 1 qt. saucepot)

egg yolk whisked with water and lemon juice

Add 1 Tbsp water and ½ Tbsp lemon juice to the pot with the egg yolk, then whisk until smooth (do not heat the mixture at this point).

small butter cubes added to the saucepot

Cut 4 Tbsp butter into small pieces (about ¼ Tbsp sized pieces). Add them to the pot with the yolk, water, and lemon juice.

half melted butter in the sauce pot with a whisk

Place the pot over medium-low heat and continuously whisk while the butter begins to melt.

frothy egg mixture in the saucepot with the whisk

Continue to whisk as the mixture begins to heat. You’ll notice it begin to get frothy…

thickened sauce in the sauce pot with a whisk

And then when the egg yolk begins to actually cook, it will thicken the sauce to a consistency similar to gravy. Make sure you’re whisking throughout this entire process. It should only take 3-5 minutes for the sauce to thicken. Remove the sauce from the heat once thickened.

cayenne pepper and salt added to the hollandaise sauce

Season the sauce with about ⅛ tsp cayenne and ⅛ tsp salt (or to taste).

hollandaise sauce dripping off a spoon into a saucepot

And now your rich and dreamy lemony sauce is ready to eat! You did that!

Hollandaise sauce being drizzled over asparagus and salmon

Drizzle that heavenly sauce over all your favorite foods!

The post Easy Hollandaise Sauce appeared first on Budget Bytes.

Lemon Blueberry Scones

Scones are my bakery treat of choice to have with coffee. Why? Because they’re not too sweet, they’re not too rich, and they’re not too heavy. Especially when they’re dotted with juicy blueberries and topped with a bright and zesty lemon glaze. Homemade scones are especially great because they’re incredibly easy, super inexpensive, and they […]

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Scones are my bakery treat of choice to have with coffee. Why? Because they’re not too sweet, they’re not too rich, and they’re not too heavy. Especially when they’re dotted with juicy blueberries and topped with a bright and zesty lemon glaze. Homemade scones are especially great because they’re incredibly easy, super inexpensive, and they freeze really well, so you can keep them in the freezer to reheat one at a time when that craving hits. And of alllll the flavors of scones, these Lemon Blueberry Scones are by far my favorite!

Originally posted 8/9/2010, updated 6/12/2021.

Lemon blueberry scones on a wire cooling rack drizzled with glaze

What is a Scone, Anyway?

It’s important to note that the word “scone” can mean different things depending on where you are in the world. Classic British scones are simple, with not a lot of fat or sugar, they’re often round, and are served with clotted cream and jam. In the U.S., scones are decidedly more dessert-like with a crust of sugar on top or a drizzle of glaze, they’re served with coffee or breakfast and are often triangular in shape. But the bones are the same. It’s a deliciously tender and flakey baked good leavened with baking soda or baking powder, rather than yeast. They’re quite similar to what we call a biscuit in the U.S., although scones are usually a little more dense and less rich. 

This Lemon Blueberry Scone Recipe is for a U.S.-style scone. It’s sweet, although not as sweet as a muffin or cupcake, triangular in shape, and deliciously crumbly. It’s the perfect side for a hot cup of coffee!

If you’d like to learn more about British-style scones, try this recipe for Authentic British Scones from Curious Cuisinière. She does a great job breaking down the difference between the two types of scones.

Fresh Lemon is a Must

While I use bottled lemon juice for a lot of recipes, this is one where you definitely want to use fresh lemon. The lemon zest is where most of the lemon flavor comes from in the scones, while the juice just provides tartness to the icing. 

How to Freeze Lemon Blueberry Scones

As I mentioned in the intro, I love to keep a batch of these Lemon Blueberry Scones in the freezer. To freeze the scones, first make sure they are fully cooled to room temperature (which they should be before adding the glaze, anyway). You can either freeze them without the glaze, or glaze them and wait about 30 minutes for the glaze to dry slightly. Then just place them in a gallon-sized freezer bag and toss in the freezer. The glaze will absorb a little moisture while in the freezer, but they’re still quite tasty!

To thaw the frozen lemon blueberry scones, either let them sit out at room temperature for about 30 minutes, or microwave for about 30 seconds straight from the freezer.

Two lemon blueberry scones on a plate, one partially crumbled

Two lemon blueberry scones on a plate, one partially crumbled

Lemon Blueberry Scones

Lemon Blueberry Scones are the perfect brightly flavored baked good to go with a hot cup of coffee. They're super easy and freezer-friendly!
Total Cost $3.07 recipe / $0.38 each
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8
Calories 288kcal

Ingredients

  • 1 lemon $0.60
  • 2 cups all-purpose flour $0.19
  • 2 Tbsp granulated sugar $0.02
  • 2 tsp baking powder $0.05
  • 1/2 tsp salt $0.02
  • 6 Tbsp cold butter* $0.66
  • 1/2 cup blueberries, frozen or fresh $0.89
  • ¼ cup milk $0.10
  • 2 large eggs $0.47
  • 1 cup powdered sugar $0.07

Instructions

  • Preheat the oven to 425ºF. Zest and juice the lemon. You'll need about 1 tsp lemon zest for the dough and 2 Tbsp lemon juice for the glaze.
  • Combine the flour, baking powder, salt, and lemon zest in a large bowl. Stir until they are very well combined.
  • Grate the butter into the flour mixture and stir until the butter is well incorporated and no large lumps remain.*
  • Add the blueberries to the flour mixture and stir to combine (no need to thaw first, if frozen).
  • Whisk together the milk and eggs, then pour it into the bowl with the flour and bluberries. Stir everything together until it forms a cohesive ball of dough, with no dry flour remaining on the bottom of the bowl. If the dough is too dry to come together into a single ball of dough, add a splash more milk (1 Tbsp or so) until it comes together.
  • Press the dough out into a flat 8-inch diameter circle. Cut the circle into eight wedges. Place the cut scones on a parchment lined baking sheet.
  • Bake the scones in the preheated 425ºF oven for 15-17 minutes, or until they are golden brown. Transfer the baked scones to a wire rack to cool.
  • Allow the scones to cool completely, then combine 1 cup powdered sugar with 2 Tbsp lemon juice until it forms a thick glaze. Drizzle the glaze over the cooled scones, then enjoy!

Notes

*I like to put a stick of butter into the freezer 5-10 minutes before making my scones. This stiffens up the butter enough to make it easy to grate on a cheese grater, but not so frozen solid that grating becomes difficult.

Nutrition

Serving: 1Serving | Calories: 288kcal | Carbohydrates: 44g | Protein: 5g | Fat: 10g | Sodium: 348mg | Fiber: 1g

Love lemon and blueberry together? Me too! Try these other great lemon blueberry desserts: Blueberry Lemon Curd Shortcakes, Lemon Blueberry Cornbread Skillet, or Lemon Blueberry Cream Cheese Galette.

Side view of lemon blueberry scones on a wire cooling rack

How to Make Lemon Blueberry Scones From Scratch – Step By Step Photos

Scone dry ingredients in a bowlPreheat the oven to 425ºF. Zest and juice the lemon. You’ll need 1 tsp zest, and about 2 Tbsp juice. The zest will be used in the scone dough, the juice will be used later for the glaze. Combine 2 cups all-purpose flour, 2 Tbsp sugar, 2 tsp baking powder, ½ tsp salt, and 1 tsp lemon zest in a bowl. Stir until very well combined.

Butter added to dry ingredients

Grate 6 Tbsp cold butter into the bowl with the flour mixture. Stir everything together until the butter is very well mixed into the flour and no large clumps remain.

Frozen blueberries added to the flour mixture

Stir ½ cup frozen blueberries into the flour mixture. Do not thaw the blueberries first.

Milk and eggs in a bowl with a whisk

Whisk together ¼ cup milk and 2 large eggs

Egg mixture being poured into flour mixture

Then pour the egg mixture into the bowl with the flour and blueberries.

Scone dough in the bowl

Stir everything together until it forms a stiff dough. There should be no more dry flour left on the bottom of the bowl. If it’s too dry and won’t stick together in a cohesive ball or there is a lot of flour left on the bottom of the bowl, add a small amount of milk (maybe 1 Tbsp) to bring the dough together.

Scone dough cut into wedges

Press the blueberry scone dough out into an 8″ diameter circle, then cut it into eight wedges.

Cut scones on a baking sheet lined with parchment

Place the cut scones on a baking sheet lined with parchment paper.

Baked blueberry scones on the baking sheet

Bake the scones in the fully preheated 425ºF oven for 15-17 minutes, or until they are golden brown. Transfer the scones to a wire cooling rack to cool.

Mixed lemon glaze in a bowl, dripping off a spoon

Allow the scones to fully cool before making the glaze. Once ready, stir together 1 cup powdered sugar and 2 Tbsp lemon juice until it forms a thick glaze.

Lemon glaze being drizzled over scones on the cooling rack

Drizzle the lemon glaze over the blueberry scones. If the scones are still hot or warm when you try to glaze them, the glaze will simply melt off, so make sure the scones are cool first!

Two lemon blueberry scones on a plate with a mug of coffee on the side

Serve your delicious, homemade lemon blueberry scones with a hot cup of coffee and enjoy the day!

The post Lemon Blueberry Scones appeared first on Budget Bytes.

Country Sausage Gravy

Make this easy Country Sausage Gravy from scratch in under 20 minutes for a hearty southern style breakfast at home.

The post Country Sausage Gravy appeared first on Budget Bytes.

If you don’t live in the south, you might have never tried this classic southern breakfast dish, and believe me when I say you’re missing out. Sausage gravy is rich, comforting, inexpensive, and surprisingly easy to make from scratch. So you don’t have to wait 45 minutes in line at your favorite brunch spot to get some good biscuits and gravy. Let me show you how to do it at home for way less time and way less money.

Biscuits and gravy on a plate with eggs, a fork taking a bite

What Kind of Sausage to Use for Sausage Gravy

The sausage is the most important part of sausage gravy because the herbs and spices in the sausage end up flavoring the gravy, and the fat from the pork makes everything extra rich. Look for a fresh pork sausage (not in links or patties) that is labeled either “pork sausage,” “country sausage,” or “breakfast sausage.” You’ll usually find it packaged in a tube or roll.

Here are some examples of sausage that you can find in most grocery stores in the U.S. that can be used for Country Sausage Gravy: Tennessee Pride Country Sausage, Jimmy Dean Pork Sausage, or Bob Evans Original Sausage Roll. Most major grocery stores also sell their own store brand of country sausage.

What to Serve with Country Sausage Gravy

Traditionally, sausage gravy is spooned over homemade biscuits (or you can use store-bought biscuits as a shortcut), but this rich gravy is pretty good on just about any starchy vehicle. Here are some fun alternatives to biscuits for your sausage gravy:

  • Breakfast Potatoes or hashbrowns
  • Tortilla Chips (make it like breakfast nachos)
  • English Muffins
  • Grits
  • Mashed Potatoes
  • Hearty toast

And if you want something on the side? Definitely some fried or scrambled eggs!

Can You Make it Ahead?

While this sausage gravy is definitely best when made fresh (and it only takes a few minutes), you can make it ahead if you need to. Sausage gravy will stay good in the refrigerator for a couple of days. To reheat, simply add it back to a skillet and reheat over medium-low, stirring often until heated through, and adding a splash of milk to loosen it up if needed.

Side view of biscuits and gravy on a plate with eggs

P.S. Don’t forget you can double the recipe below by simply changing the number in the “servings” box to 8 and it will automatically double the ingredient amounts for you! :)

Side view of biscuits and gravy on a plate with eggs

Country Sausage Gravy

Make this easy Country Sausage Gravy from scratch in under 20 minutes for a hearty southern style breakfast at home.
Total Cost $2.53 recipe / $0.63 serving
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 ¾ cup each
Calories 296kcal
Author Beth – Budget Bytes

Ingredients

  • 1/2 lb. pork sausage $1.45
  • 1.5 Tbsp butter $0.16
  • 2 Tbsp all-purpose flour $0.02
  • 2 cups whole milk $0.82
  • 1/8 tsp garlic powder $0.02
  • 1/8 tsp freshly cracked black pepper $0.02
  • 1/8 tsp crushed red pepper (optional) $0.02
  • 1/8 tsp salt $0.02

Instructions

  • Add the pork sausage to a skillet and cook over medium heat, breaking it into chunks as you stir, until it is cooked through. Do not drain the fat from the skillet.
  • Add the butter and flour to the skillet with the pork. Continue to stir and cook for about 2 minutes more.
  • Whisk the milk into the skillet, making sure to dissolve all the browned bits off the bottom of the skillet as you whisk. Continue to stir and cook until the milk begins to simmer lightly, at which point it will thicken into a nice gravy (5 minutes).
  • Season the gravy with red pepper, freshly cracked black pepper, garlic powder, and salt. Serve over biscuits or your favorite starchy breakfast item.

Nutrition

Serving: 0.75cup | Calories: 296kcal | Carbohydrates: 9g | Protein: 13g | Fat: 23g | Sodium: 523mg | Fiber: 1g
Close up of country sausage gravy in a skillet with a spoon lifting a bite

How to Make Sausage Gravy From Scratch – Step by Step Photos

browned sausage in a skillet

Add ½ lb. fresh pork sausage to a skillet and stir and cook over medium heat until browned. Break the sausage into pieces as you stir.

butter and flour added to cooked sausage in a skillet

Add 1.5 Tbsp butter and 2 Tbsp all-purpose flour to the skillet. Continue to cook and stir for about two minutes more.

Milk being whisked into the skillet

Whisk 2 cups whole milk into the skillet, dissolving all the browned bits off the bottom of the skillet as you whisk.

Thickened gravy in the skillet

Continue to cook and stir until the milk comes up to a gentle simmer, at which point it will thicken into a nice gravy (5 minutes).

Seasonings added to gravy in the skillet

Season the gravy with ⅛ tsp crushed red pepper, ⅛ tsp freshly cracked black pepper, ⅛ tsp garlic powder, and ⅛ tsp salt.

Finished sausage gravy in the skillet

Give the gravy a taste and adjust the seasoning to your liking.

A fork taking a bite of biscuits and gravy off a plate with eggs

Serve over biscuits or with your favorite starchy breakfast food!

The post Country Sausage Gravy appeared first on Budget Bytes.

Heidi’s Coffee Cake

A stunner of a coffee cake with extra thick streusel topping and blueberries bursting into the tender crumb in dramatic fashion. Rustic and rye flour based.

Continue reading Heidi’s Coffee Cake on 101 Cookbooks

There are two main reasons people love this coffee cake. First, the streusel topping doesn’t skimp. There’s plenty piled on for the crumble fans. Second, it’s wonderfully rustic and full of freshly baked flavor. There are a lot of coffee cake recipes out there that are beautifully cinnamon-streaked and sweet, but I like a bit more depth and range of ingredients in my buttermilk-based batter. Rye flour, old-fashioned oats, and brown sugar are my secret weapons here.
Heidi's Coffee Cake

This is a great cake to go along with an afternoon espresso and chat with a friend. Or to take on a picnic or day in the car. It’s a stunner of a cake without being fussy. The blueberries burst and bleed into the crumb of the cake in dramatic fashion. The crumble crust plays off the tenderness of the cake nicely, so be sure to get a bit of it in every bite.
Berries for Coffee Cake

Favorite Coffee Cake Variations

Maple Huckleberry Coffee Cake: This has long been a favorite variation of mine. I like to add a bit of thyme and rosemary from my herb garden. Just a hint to play off the berries and perfume the cake – barely a whisper.  Swap in whole wheat pastry flour for the rye flour. And Add 1/4 teaspoon chopped fresh thyme and 1/4 teaspoon chopped fresh rosemary. Lastly and the zest of one lemon to the dry ingredients of the cake. And if you can get your hands on wild huckleberries trade those in for the blueberries

Cherry Almond Coffee Cake: It’s cherry season right now, feel free to swap out the blueberries for chopped (pitted) cherries. Use chopped almonds in place of the walnuts, and almond extract in place of vanilla extract if you have it.

Michelle in the comments used chopped mission figs in hers, a brilliant idea. Generally speaking, on the fruit front, if it’s juicy, fruity, and goes with maple I suspect it’ll be good here, so play around.
Heidi's Coffee Cake

How to Store this Cake

I like to enjoy this cake warm, or at room temperature. That said if you have leftovers after a day or so I tend to slide it right back into the pan on its parchment paper, cover, and refrigerate from there for up to 4-5 days. Bring up to room temperature before eating or pop it a hot oven to reheat for ten minutes or so.

Continue reading Heidi’s Coffee Cake on 101 Cookbooks

Southwest Tortilla Baked Eggs

These southwest inspired tortilla baked eggs make an easy and delicious weekend breakfast with plenty of room for customization!

The post Southwest Tortilla Baked Eggs appeared first on Budget Bytes.

If you missed my first post about this, I’m officially obsessed with baking my eggs in a tortilla shell. Not only do I already always have eggs and tortillas in my fridge, but you can toss in any kind of leftover vegetable, meat, or cheese that you happen to have, so it’s a great way to use up the leftovers from the week. Hello, easy and delicious weekend breakfast!

Two plates with southwest tortilla baked eggs and sour cream, a jar of salsa on the side

The first time I made tortilla baked eggs, I used a really simple mix of fresh spinach, grape tomatoes, and cheddar cheese. And after my first bite, my head spun with all the fun flavor combos that could be used for this dish. So today I’m sharing this southwest inspired version, with green chiles, red bell pepper, cheese, green onion, and salsa. It’s soooo delicious!

What Kind of Dish to Use

You can bake your eggs in any circular oven-safe dish that has a rim. The key is to use a tortilla that is 1-2 inches larger in diameter than your baking dish so that some of the tortilla folds up the sides and holds in the filling.

I am using an 8-inch tortilla and a 7-inch dish to bake four eggs. If you use a larger tortilla and dish, you may want to add more eggs and increase the baking time.

What Else Can You Add?

This recipe is very flexible, so it’s a great way to use up odds and ends in your kitchen at the end of the week. If you want to stay with the southwest flavor theme, you can add ingredients like: black beans, chorizo, bacon, cilantro, corn, chicken, chili powder, pepper jack cheese, cotija cheese, red onion, pico de gallo, or jalapeño. The key is going to be to only add a small amount of each ingredient so the tortilla doesn’t get too full or contain too much moisture.

What to Serve with Tortilla Baked Eggs

I like to add a little sour cream after baking, but a few slices of fresh avocado would also be amazing. Add a side of fruit and breakfast is done!

Close up of a slice of southwest tortilla baked eggs
Southwest tortilla baked eggs on a plate with sour cream and a fork

Southwest Tortilla Baked Eggs

These southwest inspired tortilla baked eggs make an easy and delicious weekend breakfast with plenty of room for customization!
Total Cost $2.41 recipe / $0.60 serving
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Calories 371.7kcal
Author Beth – Budget Bytes

Ingredients

  • 1/2 Tbsp olive oil $0.09
  • 1 8" flour tortilla $0.14
  • 1/2 cup shredded cheddar cheese $0.50
  • 1/4 red bell pepper $0.28
  • 2 Tbsp diced green chiles $0.25
  • 4 large eggs $0.92
  • 1/8 tsp salt $0.02
  • 1/8 tsp pepper $0.02
  • 2 Tbsp salsa $0.13
  • 1 green onion, sliced $0.06

Instructions

  • Preheat the oven to 350ºF. Brush the olive oil over the inside surface of a circular baking dish.
  • Press the tortilla down into the baking dish so that the edges fold up the sides of the dish. It may help to microwave the tortilla for a few seconds first to make it more pliable.
  • Sprinkle 1/2 of the shredded cheddar into the bottom of the tortilla. Dice the bell pepper and add it on top of the cheese along with the diced green chiles.
  • Crack four eggs into the dish on top of the vegetables and cheese. Season with a pinch fo salt and pepper.
  • Top with the remaining shredded cheese.
  • Bake the eggs for about 20 minutes, or until the whites are set and the yolks are still a bit liquid. You can shake the dish a bit to easily see how much the eggs are set.
  • After baking, spoon a couple tablespoons of salsa over the tortilla baked eggs and sprinkle the sliced green onion over top.
  • Loosen the tortilla by sliding a knife around the edge between the tortilla and dish, then slide the tortilla baked eggs out of the dish and use a large knife to cut it into quarters. Serve hot and enjoy!

Nutrition

Serving: 0.5recipe | Calories: 371.7kcal | Carbohydrates: 15.55g | Protein: 22.05g | Fat: 24.5g | Sodium: 902.6mg | Fiber: 1.6g
Southwest tortilla baked eggs on a plate with sour cream and a fork

How to Make Southwest Tortilla Baked Eggs – Step by Step Photos

Oil being brushed onto a round bakign dish

Preheat the oven to 350ºF. Brush about ½ Tbsp olive oil inside a round baking dish. The baking dish can be ceramic, metal, or glass. Choose a baking dish that is an inch or two smaller in diameter than your tortilla.

Tortilla pressed into baking dish

Press your tortilla down into the baking dish so that the edges fold up the sides of the dish (this holds your eggs and other ingredients in). If your tortillas are stiff, you might try microwaving the tortilla for a few seconds first to make it more pliable.

red bell pepper, green chiles, and cheddar in the tortilla

Dice about ¼ of a red bell pepper. Sprinkle ¼ cup shredded cheddar into the bottom of the tortilla, followed by the diced red bell pepper and 2 Tbsp diced green chiles (I used canned).

Eggs added to the tortilla

Crack four large eggs into the tortilla. It’s okay if the yolk breaks. Season with a pinch of salt and pepper.

More shredded cheddar added on top of the eggs

Add the remaining ¼ cup shredded cheddar on top of the eggs.

Baked eggs in a tortilla

Baked the egg filled tortilla for about 20 minutes, or until the white are set. You can shake the dish a little to see how firm the eggs are.

Salsa being spooned on top of the tortilla baked eggs

Spoon about 2 Tbsp salsa over your tortilla baked eggs then sprinkle sliced green onion on top.

Sliced tortilla baked eggs on a cutting board

Run a knife around the edge of the tortilla baked eggs (between the tortilla and the baking dish) to loosen the edges, then slide it out of the dish. Use a large knife to cut it into quarters.

Two servings of tortilla baked eggs with a jar of salsa on the side

Serve hot and enjoy!

The post Southwest Tortilla Baked Eggs appeared first on Budget Bytes.

Skinny Omelette

Eggs cooked crepe-thin and stuffed. A delicious and lighter alternative to heavy, cheese-stuffed omelette recipes – great for lunch and brunch.

Continue reading Skinny Omelette on 101 Cookbooks

It has been four years since I started featuring recipes on this site. In all that time I’ve never featured an omelette recipe. Broadly speaking, I like the idea of omelettes, but they typically aren’t very exciting. Not that they couldn’t be! When I reflect on the past ten omelettes I’ve encountered, more times than not they have been bulging envelopes of egg oozing steady rivers of melted cheese. They are nearly always served with a side of greasy home-fries. All great for tempering a mild hangover, not so great for everyday eats. So instead of complaining, I offer you my omelette recipe makeover.
Favorite Omelette Recipe

The Skinny Omelette

In my mind an omelette is a beaten egg (or eggs) gently cooked in a pan and sometimes stuffed with good stuff. As I started rethinking the way I wanted to approach my omelette-making, I opted to keep the beating, cooking, and stuffing intact. I played with a few other variables instead. Deciding to cook the eggs extra thin – almost crepe thin – was key. I also opted for rolling instead of folding. This ended up being a great call because the omelette then lends itself to a lovely (and functional) diagonal cut, you can see a cross-section of the ingredients. One more pro-tip – try to avoid over-stuffing them. You’re looking for a nice egg to filling ratio. Keeping it all relatively light.

So, what you see above is what I whipped up for breakfast this morning. I was in and out of the kitchen (with photo!) in less than twelve minutes, counters cleaned, dishes done. And for those of you who are gluten-intolerant or can’t have gluten, it just dawned on me that these could be considered gluten-free crepes.

Creative Omelette Variations

For this omelette I used my favorite pesto, a small handful of herbs and greens, and crumbled goat cheese in addition to the omelette-egg base. But don’t let that limit you. There are a million ways you can remix this omelette recipe. You can add spices, seasonings, tiny grains, herbs, curry pastes, and infusions to the eggs before cooking. You can play around with different spreads, cheeses, mashed beans, tangy yogurt, salsa and/or avocados as filling. If you like Thai flavors, use Thai ingredients. If you like Japanese flavors, integrate those ingredients. The potential combinations are fun, delicious, and endless.

There are some great egg and omelette suggestions in the comments. Check them out! Marichan says, “…my mother puts dashi, shoyu and a touch of sugar in her omelette. I think those three flavors and the texture of the eggs are what I love. Sometimes she rolls the omelette into a long rectangle using the square egg pan. That’s yummy but I really love the thin, crepe like omelette. Sometimes she will stuff them with chirashizushi (sushi rice with various vegetables mixed in) or put it over Japanese style fried rice.“

Carol also highlights this feisty combination: sun-dried tomatoes, spinach, little blocks of feta cheese and a dollop of homemade harissa.

If you’re on the lookout for other egg recipes my other favorites include: deviled eggs, egg salad sandwich, these special herby cream cheese scrambled eggs, this frittata, and pickled turmeric eggs.

Continue reading Skinny Omelette on 101 Cookbooks