Breakfast Nachos

Breakfast nachos are a fun and easy way to change up your breakfast or brunch routine. Plus, the topping options are endless!

The post Breakfast Nachos appeared first on Budget Bytes.

I love doing a big Sunday breakfast or brunch at home. It’s just such a great way to enjoy my day off without spending the money on going out to eat. …And I can do it in the comfort of my pajamas. 😏 But I don’t always have big energy to do a BIG brunch, so these Breakfast Nachos are a fun compromise. They’re definitely a splurge compared to my regular weekday oats, but still super easy. Plus, I can use up whatever ingredients I have left in my fridge as extra toppings! WIN! 🙌

Overhead view of a sheet pan full of breakfast nachos.

What Makes them Breakfast Nachos?

Okay, so these are pretty much just regular nachos but with scrambled eggs on top, but hey, what better excuse to eat nachos for breakfast?? You can make them even more breakfast-y by adding some browned breakfast sausage or crumbled bacon, but I went with a vegetarian nacho this time around.

What Else Can I Add?

I topped my nachos with eggs, cheese, black beans, tomato, onion, jalapeños, and sour cream, but that’s just the tip of the iceberg when it comes to possible nacho toppings. Scan your fridge to see if you have any of these other ingredients to add to your nachos:

Tips for Making Nachos

Nachos seem like a no-brainer, but I’ve got a couple of quick tips to really help take your nachos to the next level.

  1. Use sturdy chips. Avoid “thin & crispy” tortilla chips and go for the kind that are thick and sturdy because they need to be strong enough to lift all those delicious toppings!
  2. Layer the ingredients! There’s nothing worse than getting a chip with no toppings or a chip so loaded that it breaks under the pressure, so layer your toppings for the best chip-to-topping ratio.
Close up overhead shot of breakfast nachos.
Overhead view of breakfast nachos on the sheet pan.

Breakfast Nachos

Breakfast nachos are fun and easy way to change up your breakfast or brunch routine. Plus, the topping options are endless!
Course Breakfast, Brunch
Cuisine American, Southwest
Total Cost $8.04 recipe / $2.01 serving
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 4
Calories 933kcal
Author Beth – Budget Bytes

Ingredients

  • 1 Roma tomato $0.36
  • 1/4 red onion $0.09
  • 1 jalapeño $0.18
  • 1 15oz. can black beans, rinsed and drained $0.79
  • 4 oz. cheddar cheese, shredded $1.25
  • 6 large eggs $1.20
  • 1/4 tsp salt $0.02
  • 1/4 tsp pepper $0.02
  • 2 Tbsp butter $0.22
  • 1 15oz. bag tortilla chips $3.49
  • 1/2 cup sour cream $0.42

Instructions

  • Dice the tomato and red onion. Slice the jalapeño. Rinse and drain the black beans. Shred the cheddar cheese.
  • Preheat the oven to 350ºF. Whisk together the eggs, salt, and pepper in a large bowl.
  • Melt the butter in a large non-stick skillet over medium heat. Once hot, add the whisked eggs and gently stir and fold until the eggs are mostly set, but still slightly wet (they'll finish cooking in the oven).
  • Line a large baking sheet with parchment paper for easy cleanup. Spread half of the tortilla chips over the surface of the baking sheet, then top with half of the eggs, half of the black beans, and half of the shredded cheese.
  • Repeat with a second layer of chips, eggs, beans, and cheese.
  • Bake the nachos in the preheated oven for 5-7 minutes, or until the cheese is melted.
  • Remove the nachos from the oven and top with the remaining fresh ingredients: tomato, onion, jalapeño, and sour cream. Serve hot.

Nutrition

Serving: 0.25batch | Calories: 933kcal | Carbohydrates: 93g | Protein: 31g | Fat: 50g | Sodium: 1249mg | Fiber: 13g
Close up of a chip with toppings.

Love nachos? Check out my Spicy Baked Black Bean Nachos!

How to Make Breakfast Nachos – Step by Step Photos

Tomato onion and jalapeño chopped.

Prep the toppings first, so they’re ready to go when you need them. Dice one Roma tomato, slice one jalapeño, and dice ¼ of a red onion. Rinse and drain well one 15oz. can of black beans. Shred 4oz. of cheddar cheese.

Whisked eggs in a bowl.

Begin preheating the oven to 350ºF. Whisk six large eggs in a bowl with ¼ tsp salt and ¼ tsp pepper.

Lightly scrambled eggs.

Heat 2 Tbsp butter in a large non-stick skillet over medium. Once the skillet is hot and the butter is melted, swirl to coat the surface. Add the whisked eggs to a skillet and let them cook, gently folding and stirring, until they are mostly set, but still slightly wet. Do not cook the eggs fully here because they will cook more when the nachos are in the oven.

tortilla chips on a lined baking sheet.

Line a large baking sheet with parchment paper for easy cleanup. Add ½ of a 15oz. bag of tortilla chips to the baking sheet. The chips do not need to completely cover the surface of the baking sheet.

Eggs, beans, and cheese layered on top of chips.

Add half of the scrambled eggs, half of the drained black beans, and half of the shredded cheddar.

Second layer of chips, eggs, beans, and cheese.

Add a second layer of chips, eggs, beans, and cheese.

Baked nachos on the sheet pan.

Bake the nachos in the fully pre-heated 350ºF oven for 5-7 minutes, or until the cheese is melted.

Finished breakfast nachos with fresh toppings added.

Quickly add your fresh and cold toppings like the tomato, onion, jalapeño, and sour cream (about 1/2 cup total). Serve hot!

Overhead view of breakfast nachos on the sheet pan.

The post Breakfast Nachos appeared first on Budget Bytes.

Eggs & Mayo Is a Way Underrated French Bistro Dish

If you speak French, oeufs-mayo holds no secrets for you: This portmanteau of an appetizer is no more complicated than uniting hard-boiled eggs and mayonnaise— the former halved, the latter dolloped generously on top. 

“I always think of the tradition…

If you speak French, oeufs-mayo holds no secrets for you: This portmanteau of an appetizer is no more complicated than uniting hard-boiled eggs and mayonnaise— the former halved, the latter dolloped generously on top. 

“I always think of the traditional dish with the egg cut in half, from top to bottom, with the yolk on the plate and the mayo coating the white of the egg,” says author Dorie Greenspan. “But when I was at Le Paul Bert, it was upside down. I asked somebody why, and they said, ‘Because the yolk sticks to the plate!’” 

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Macaroni Salad

Macaroni Salad is an easy and inexpensive classic for potlucks, summer BBQs, or an easy side dish for dinner.

The post Macaroni Salad appeared first on Budget Bytes.

You can’t have a summer potluck or BBQ without a big ol’ bowl of macaroni salad. It’s a classic summer comfort food. Cold, creamy, carby, and delicious. And cheap! Which is great because we all need that right now. But macaroni salad isn’t just good for gatherings, it’s also a great side to meal prep for your lunches for the week.

Overhead view of macaroni salad in a bowl.

What’s In Macaroni Salad?

Macaroni salad starts with a base of one of our favorite budget-friendly ingredient, macaroni. We add a little celery, bell pepper, and red onion for color and crunch, and a couple of hard-boiled eggs to give the salad more heft. All of this gets finished off with a super creamy dressing made with mayo, Dijon, sweet pickle relish, vinegar, sugar, salt, and pepper. Classicly creamy, sweet, tangy, crunchy, and delicious.

Adjust the Sweetness

There are two main camps when it comes to macaroni salad, sweet and not so sweet. I like my macaroni salad with just a touch of sweetness to balance the acidity and creaminess of the dressing, so that’s what you’ll get with the recipe below. If you like a sweet macaroni salad, you can simply add more sugar to taste (up to about ¼ cup sugar).

What Else Can I Add to Macaroni Salad?

Macaroni Salad is another one of those great catch-all recipes. You can add all sorts of ingredients for color, texture, and flavor. Here are some ideas for other ingredients to add to your macaroni salad:

  • Cheddar cheese cubes
  • Broccoli florets
  • Peas
  • Black olives
  • Shredded carrots
  • Diced ham
  • Chopped parsley

How Long Does Macaroni Salad Stay Good?

Macaroni salad can be kept in the refrigerator for about 4-5 days. The macaroni will continue to absorb moisture as it sits in the refrigerator, so you may find it gets a little drier each day. If taking your macaroni salad to a potluck or BBQ, make sure to not let it sit out at room temperature for more than two hours.

close up side view of macaroni salad in a bowl.
close up side view of macaroni salad in a bowl.

Macaroni Salad

Macaroni Salad is an easy and inexpensive classic for potlucks, summer BBQs, or an easy side dish for dinner.
Course Lunch, Side Dish
Cuisine American
Total Cost $4.89 recipe / $0.61 serving
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 8 ¾ cup each
Calories 332kcal
Author Beth – Budget Bytes

Ingredients

  • 2 hard-boiled eggs $0.48
  • 1/2 red bell pepper $0.75
  • 1/2 red onion $0.20
  • 2 ribs celery $0.47
  • 8 oz. macaroni $0.67

Dressing

  • 1 cup mayonnaise $1.16
  • 1 Tbsp Dijon mustard $0.18
  • 1 Tbsp sweet pickle relish $0.08
  • 1 Tbsp red wine vinegar $0.10
  • 1 Tbsp sugar $0.01
  • 1/2 tsp salt $0.02
  • 1/4 tsp freshly cracked pepper $0.02

Instructions

  • Chop the salad ingredients first, so they're ready to go. Dice the hard-boiled eggs, bell pepper, onion, and celery.
  • Boil the macaroni until tender, then drain it in a colander. Briefly rinse the pasta with cool water to cool it off.
  • While the macaroni is boiling, prepare the dressing. Stir together the mayonnaise, Dijon, relish, red wine vinegar, sugar, salt, and pepper.
  • Combine the cooled and drained macaroni, egg, bell pepper, celery, and onion in a bowl. Pour the dressing over top, then stir until everything is well combined and coated in dressing.
  • Serve the macaroni salad immediately or refrigerate until ready to eat.

Nutrition

Serving: 0.75cup | Calories: 332kcal | Carbohydrates: 25g | Protein: 6g | Fat: 23g | Sodium: 385mg | Fiber: 2g

How to Make Macaroni Salad – Step by Step Photos

Chopped salad ingredients on a cutting board.

Chop the macaroni salad add-ins first. Dice two hard-boiled eggs (here’s a tutorial on how to make hard-boiled eggs, if needed), ½ of a red bell pepper, 2 ribs of celery, and ½ of a red onion.

Cooked macaroni in a colander.

Next, boil 8oz. elbow macaroni until tender. Drain the pasta in a colander and rinse briefly with cool water to cool down the pasta.

Dressing ingredients in a bowl.

While the macaroni is cooking, prepare the dressing. Combine 1 cup mayonnaise, 1 Tbsp Dijon mustard, 1 Tbsp sweet relish, 1 Tbsp red wine vinegar, 1 Tbsp sugar, ½ tsp salt, and ¼ tsp freshly cracked pepper.

Macaroni and salad ingredients in a bowl.

Add the cooked and cooled macaroni to a large bowl along with the chopped egg, bell pepper, celery, and red onion.

Dressing poured over the salad ingredients.

Pour the prepared dressing over the salad in the bowl.

Finished macaroni salad in a bowl.

And now your macaroni salad is ready to eat! Make sure to keep it in the refrigerator if you don’t plan to serve it right away, and give it a good stir again just before serving.

close up side view of macaroni salad in a bowl.

Need more recipe ideas for your summer gatherings? Check out our round-up of Recipes for Summer BBQs and Potlucks.

The post Macaroni Salad appeared first on Budget Bytes.

Tuna Patties

Tuna Cakes are a quick, easy, and inexpensive meal option for hot summer days. Delicious, filling, and endlessly versatile!

The post Tuna Patties appeared first on Budget Bytes.

We’ve already reached oppressive heat levels here in Tennessee, so I’m looking for all the quick low-heat meals I can get! These super simple Tuna Patties (a.k.a. Tuna Cakes) hit the spot this week. They’re quick to pull together, delicious over a bed of greens, and the perfect excuse to make my favorite Comeback Sauce. ;)

Side view of two tuna cakes on a plate of greens.

What is a Tuna Patty?

Tuna patties are just like a burger, but made with canned tuna. In addition to the tuna, they usually also contain egg and breadcrumbs to hold them together, and some seasoning for extra flavor. The mixture is then flattened into a patty and fried until deliciously golden brown. The best part about tuna patties is that you can season them in so many different ways, so it’s one of those quick and easy meals that you can make over and over without getting tired of them!

How to Season Tuna Cakes

I used one of my favorite go-to seasonings for my tuna cakes, Tony Chachere’s Creole seasoning, which is basically Creole-flavored seasoning salt. So if you can’t find Tony’s or you just want to go a different route, you could use a different seasoning salt, like Lawry’s, or choose a different seasoning blend like Old Bay Seasoning, lemon pepper, or even curry powder. Just keep in mind that if your seasoning blend does not contain salt you’ll want to add a little extra to your patty mixture.

How to Serve Tuna Patties

My favorite way to serve tuna patties is on a bed of greens, like a salad, with a little of my Comeback Sauce. But you could also stuff them into a pita with some tomatoes and greens, and a little sauce. Or, you could make mini cakes and serve them with toothpicks and a sauce for dipping as a party appetizer!

Sauce Options

I’ve already mentioned that I served my tuna patties with Comeback Sauce, but if you don’t like that sauce or just want to try a different option, there are several other sauces that would be great with these tuna patties. If you’re looking for something light and simple, even just a squeeze of fresh lemon juice would be awesome. Other sauces to try include sriracha mayo, ranch dressing, tartar sauce, yogurt dill sauce, or creamy Caesar dressing.

Two tuna cakes drizzled with comeback sauce.
Two tuna cakes drizzled with comeback sauce.

Tuna Patties

Tuna Patties are a quick, easy, and inexpensive meal option for hot summer days. Delicious, filling, and endlessly versatile!
Course Dinner, Lunch, Main Course
Cuisine American
Total Cost $3.08 recipe / $0.77 serving
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 patties
Calories 260kcal
Author Beth

Ingredients

  • 2 green onions, chopped $0.22
  • 2 Tbsp chopped parsley (optional) $0.10
  • 1 12oz. can chunk light tuna in water, drained $1.79
  • 1/2 cup plain breadcrumbs $0.32
  • 1 large egg $0.24
  • 2 Tbsp mayonnaise $0.15
  • 1.5 tsp lemon juice $0.02
  • 1 tsp seasoning salt* $0.10
  • 2 Tbsp cooking oil $0.08

Instructions

  • Roughly chop the parsley and green onions. Drain the canned tuna well.
  • Place the tuna, green onion, parsley, breadcrumbs, eggs, mayonnaise, seasoning salt, and lemon juice in a bowl. Mix the ingredients together just until evenly combined. Avoid over mixing.
  • Divide the mixture into four equal portions, then shape each portion into a patty.
  • Heat a large skillet over medium. Once hot, add the cooking oil and swirl to coat the surface of the skillet. Add the tuna patties and cook for about 5 minutes on each side, or until golden brown and slightly crisp.
  • Serve warm over a bed of greens or stuffed into a pita!

Notes

*I used Tony Chachere’s Creole Seasoning, but you can use any seasoning salt or seasoning blend. See the remarks about seasoning options above the recipe.

Nutrition

Serving: 1patty | Calories: 260kcal | Carbohydrates: 11g | Protein: 20g | Fat: 15g | Sodium: 931mg | Fiber: 1g
Overhead view of two tuna patties on a plate with greens.

How to Make Tuna Patties – Step by Step Photos

Chopped parsley and sliced green onion on a cutting board.

Roughly chop about 2 tablespoons of parsley and two green onions. I like to chop the green onions for this rather than just slice them, so they mix in a little better. Drain one 12oz. can of chunk light tuna in water, well.

Tuna patty ingredients in a bowl.

Add the drained tuna, parsley, and green onion to a bowl along with ½ cup plain breadcrumbs, one large egg, 2 Tbsp mayonnaise, 1.5 tsp lemon juice, and 1 tsp seasoning salt.

tuna patty mixture combined in the bowl.

Mix the ingredients together just until evenly combined (don’t overmix). I use my hands for this job!

A container of tony's seasoning held close to the camera.

This is the seasoning I use, but you can use any seasoning salt, or any other seasoning blend you like. Just make sure to add extra salt if your seasoning blend does not contain any.

Raw tuna cakes shaped and in the skillet.

Divide the patty mixture into four equal portions then shape each one into a patty. Heat a large skillet over medium. Once hot, add a couple of tablespoons of cooking oil and swirl to coat the surface. Add the tuna patties to the hot skillet.

Browned tuna patties in the skillet.

Cook the tuna patties for about five minutes on each side, or until deliciously golden brown.

Two tuna patties on a plate with greens, a hand holding the side of the plate.

Serve warm in a pita or over a green salad. And don’t forget to make a little Comeback Sauce to drizzle over top!

Try These Other Tuna Recipes

The post Tuna Patties appeared first on Budget Bytes.

Olive Oil Ice Cream with Fleur de Sel

Rich and creamy homemade ice cream made with, yes, extra virgin olive oil (E.V.O.O. I.C. if you will). The bright, fruity, and nutty flavors of olive oil translate surprisingly well in a sweet application like this one. You have to taste it to believe it! While I’m not always one to embrace unusual ice cream […]

The post Olive Oil Ice Cream with Fleur de Sel first appeared on Love and Olive Oil.

Rich and creamy homemade ice cream made with, yes, extra virgin olive oil (E.V.O.O. I.C. if you will). The bright, fruity, and nutty flavors of olive oil translate surprisingly well in a sweet application like this one. You have to taste it to believe it!

While I’m not always one to embrace unusual ice cream flavors, this recipe is an exception. Sure, olive oil is most often used in savory dishes, but don’t write it off so quickly—it makes for an ultra creamy homemade ice cream that’s somehow both bold and delicate in flavor at the same time.

Scoops of olive oil ice cream in gray ceramic dishes with a vintage ice cream scoop and bowl of fleur de sel

Like last summer’s fresh bay leaf ice cream, and the summer before that’s sourdough ice cream, this summer’s unusual ice cream flavor will most certainly surprise you. Or maybe it won’t considering the name of this blog and all.

To be honest, I’m surprised it’s taken me this long to do an olive oil ice cream recipe, for obvious reasons. After last month’s olive oil chocolate loaf cake, which is already a hit with readers, I’m rather tempted to olive-oilify all the things. I’ve done cookies and mashed potatoes, brownies and rice krispie treats… but really, anything that typically calls for butter or any other kind of oil/fat would be possible to make with olive oil instead.

And even things that don’t usually call for butter or oil. Like, say, ice cream?

Pouring extra virgin olive oil over a scoop of olive oil ice cream

I expected that olive oil ice cream would be tasty, no doubt there, but I didn’t expect it to leave me at a loss for words to describe just how good it really is. Honestly, it really has no right to be this good. Even Taylor commented that it’s one of the best ice creams I’ve made (which, if you’ve been a reader here for any length of time you’ll know that such praise from Mr. Plain-ass-chocolate is rare indeed).

It’s somehow the creamiest ice cream you’ve ever had, butterier than if it was made with actual butter, and yet still with an underlying brightness that announces itself the second it touches your tongue, shouting, “THERE IS OLIVE OIL IN THIS ICE CREAM AND IT IS GOOD” (you know, just in case the signals haven’t reached your brain yet).

It is so much better than vanilla.

(more…)

Homemade Blueberry Muffins

These homemade blueberry muffins are fluffy and moist with a deliciously crunchy crumble topping. They’re freezer-friendly, too!

The post Homemade Blueberry Muffins appeared first on Budget Bytes.

If someone gave me some amazing homemade blueberry muffins I’d be like, “wow, that person has their life together.” 😆 Is that just me? Imagine making a batch of freshly baked homemade muffins for your overnight guests, as a “thank you” or “get well” for a friend or neighbor, or just because you want to do something special for yourself. Whatever the occasion, these blueberry muffins are sure to impress. Plus, they’re freezer-friendly, so you can eat one now and save the rest for later!

Blueberry muffins on a cooling rack with the first one torn open.

Use Fresh or Frozen Blueberries

You can use either fresh or frozen blueberries for these muffins. If using frozen berries, you’ll want to take one quick extra step to make sure the frozen berries don’t turn your batter a blue-ish grey color. Simply dust about ½ tsp flour onto the frozen berries and toss until they’re coated before adding the berries to the batter.

Use Butter AND Oil for Delicious and Moist Muffins

Just like with my Super Fudgy Brownie recipe, I used a combination of butter and oil for these muffins. Butter gives the muffins that delicious buttery flavor, while oil keeps the muffins moist even after they cool. It’s a one-two punch that ensures the most delicious and moist muffins you’ve ever had!

blueberry muffins on a cooling rack from above.

Topping Options

I topped my muffins with a crunchy crumbly topping, but that’s totally optional. You can either leave the muffin tops plain, sprinkle on a little coarse sugar to give them a little sparkle, or even top them with a lemon glaze (like the one used in this scone recipe) after they cool.

How to Freeze Blueberry Muffins

Baked goods like muffins are great for keeping in the freezer and enjoying one at a time when you get the craving. To freeze these blueberry muffins, make sure to allow them to cool completely to room temperature after baking, then transfer them to a gallon-sized freezer bag and store in the freezer for about three months. Frozen blueberry muffins can be thawed at room temperature, or microwaved for 15-30 seconds straight from the freezer.

Side view of blueberry muffins on a cooling rack.
Side view of blueberry muffins on a cooling rack.

Blueberry Muffins

These homemade blueberry muffins are fluffy and moist with a deliciously crunchy crumble topping. They're freezer-friendly, too!
Course Breakfast, Brunch
Cuisine American
Total Cost $3.83 recipe / $0.48 each
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8 muffins
Calories 287kcal
Author Beth – Budget Bytes

Ingredients

  • 1.5 cups all-purpose flour $0.18
  • 2 tsp baking powder $0.04
  • 3/4 tsp salt $0.04
  • 1/4 tsp cinnamon $0.02
  • 1/8 tsp nutmeg $0.02
  • 1 cup plain yogurt* $0.85
  • 1/2 cup granulated sugar $0.08
  • 4 Tbsp melted butter $0.40
  • 2 Tbsp cooking oil $0.08
  • 1 large egg $0.21
  • 1.5 tsp vanilla extract $0.42
  • 1 cup blueberries $1.33

Crumble Topping (optional)

  • 1 Tbsp melted butter $0.10
  • 2 Tbsp granulated sugar $0.02
  • 1/8 tsp cinnamon $0.02
  • 2 Tbsp all-purpose flour $0.02

Instructions

  • If using the crumble topping, prepare that first. Stir together the melted butter, sugar, and cinnamon, then add in the flour and stir until it resembles damp sand. Set the topping aside.
  • Preheat the oven to 375ºF. Whisk together the dry ingredients (flour, baking powder, salt, cinnamon, and nutmeg) in a large bowl until well combined.
  • In a separate bowl, whisk together the yogurt, sugar, melted butter, oil, egg, and vanilla extract.
  • Pour the wet ingredients into the bowl of dry ingredients and stir until they're about 75% combined (there should still be pockets of dry flour throughout).
  • If using frozen blueberries, dust them with about 1/2 tsp flour first. Add the blueberries to the batter and finish folding until the blueberries are evenly incorporated and there are no more dry pockets of dry flour in the batter. It's okay if it's lumpy, just make sure to avoid over stirring.
  • Divide the batter between eight wells of a greased or lined muffin tin. Top the unbaked muffins with the crumble topping.
  • Bake the muffins for about 35 minutes, or until golden brown on top. Allow the muffins to cool for about 5 minutes in the muffin tin, then loosen the edges with a knife and transfer to a wire rack to finish cooling.

Notes

*Use plain, not Greek-style or strained yogurt, to maintain the proper moisture balance in the muffins.

Nutrition

Serving: 1muffin | Calories: 287kcal | Carbohydrates: 39g | Protein: 5g | Fat: 13g | Sodium: 404mg | Fiber: 1g
Overhead view of blueberry muffins on a cooling rack with one torn in half.

How to Make Make Blueberry Muffins – Step by Step Photos

Crumble topping mixture in a small bowl with a spoon.

I like to make the crumble topping first, so it’s ready to go on the muffins as soon as the batter is mixed. In a small bowl, stir together 1 Tbsp melted butter with 2 Tbsp sugar and ⅛ tsp cinnamon. Then stir in 2 Tbsp all-purpose flour until the mixture looks a bit like damp sand.

muffin dry ingredients in a bowl with a whisk.

Preheat the oven to 375ºF. Add 1.5 cups all-purpose flour, 2 tsp baking powder, ¾ tsp salt, ¼ tsp cinnamon, and ⅛ tsp nutmeg to a bowl. Whisk the dry ingredients together until very well combined.

Muffin wet ingredients in a bowl with a whisk.

In a separate bowl, whisk together 1 cup plain yogurt, 1/2 cup sugar, 4 Tbsp melted butter, 2 Tbsp cooking oil, 1 large egg, and 1.5 tsp vanilla extract. Whisk until smooth.

Wet ingredients being poured into dry ingredients.

Pour the wet ingredients into the bowl of dry ingredients.

Partially stirred together muffin batter.

It’s VERY important not to overmix the muffin batter, so only stir the wet and dry ingredients together until they’re about 75% combined before adding the blueberries.

A bowl of blueberries coated in flour.

You can use either fresh or frozen blueberries. If using frozen blueberries, you’ll want to dust them with about ½ tsp of all-purpose flour before adding to the batter. This helps their color from bleeding into the batter.

Blueberries stirred into the muffin batter.

Fold 1 cup blueberries into the muffin batter, making sure to not over stir. The batter will still be lumpy, just make sure the blueberries are evenly distributed and there are no pockets of dry flour left on the bottom.

Unbaked blueberry muffins in the muffin tin topped with crumble.

Prepare a muffin tin with your preferred method (paper liners, butter, or oil–I used oil), then divide the muffin batter between eight of the wells in the tin. Top the muffin batter with the prepared crumble topping (or a pinch of granulated sugar).

Baked blueberry muffins in the muffin tin.

Bake the muffins for about 35 minutes, or until they are nicely golden brown on top. Let the muffins cool for about 5 minutes in the tin, then use a knife to loosen the edges and transfer the muffins to a wire rack to finish cooling.

Baked blueberry muffins on a wire rack surrounded by baking supplies.

These blueberry muffins are seriously SO good!!

Close up side view of an open blueberry muffin next to other baked muffins.

The post Homemade Blueberry Muffins appeared first on Budget Bytes.

How to Fry an Egg

There’s more than one way to fry an egg! Learn the techniques and tools needed to get your fried egg exactly the way you like it!

The post How to Fry an Egg appeared first on Budget Bytes.

Let’s take it back to basics, shall we? Eggs have always been my go-to cheap convenience food because they’re easy, quick, cheap, and endlessly versatile, hence the fried egg in our logo. And while frying an egg sounds like a simple task on the surface, there is more than one way to fry an egg. This guide will help you choose which type of pan to use, what type of fat to use to fry the egg, and different techniques you can use to get your fried eggs exactly the way you like them!

Close up overhead view of a sunny side up egg in a frying pan.

What Kind of Pan is Best for Frying Eggs?

Let’s start with the cookware. While you can use any type of skillet to fry an egg, having some sort of non-stick surface definitely makes the job easier. Whether that be Teflon, a well-seasoned cast-iron skillet, or a ceramic coated skillet, an extra slick surface helps. If you do prefer to use stainless steel, making sure the pan is fully preheated is critical to preventing the egg from sticking. It should be hot enough that a drop of water will fizz and sputter on the surface.

What Kind of Fat or Oil is Best for Frying Eggs?

The type of fat or oil you use to fry your egg is all about personal preference. Different fats will produce different flavors and textures in your fried eggs. Here are a few different options and how they will affect your fried eggs:

  • Butter – Butter is my top pick because it adds a TON of flavor and creates deliciously browned edges. Bonus: when the butter itself browns in the skillet you get even more nutty flavor.
  • Olive Oil – Olive oil is great if you want a more neutral flavor or extra crispy edges. I love the delicately crispy deep-fried edges the oil creates on the egg whites.
  • Bacon Fat – Bacon fat is the most flavorful by far. If you want your kitchen to smell like the best breakfast ever made, cook your eggs in bacon fat. Plus, if you’re already cooking bacon with your breakfast, it’s super convenient. Simply cook the bacon in the skillet first, then remove the bacon and cook your eggs in the same skillet.
  • Flavored Oils and sauces – Frying eggs in things like pesto have become viral trends on the internet over the past few years and it can be a fun alternative to the usual. Most oil-based condiments will probably work, with chili crisp being my favorite! Just make sure to fry at a lower heat in order to prevent burning the sauce or any solids in the oil.

How to Fry an Egg

The basic steps for frying an egg are simple:

  1. Heat a skillet over medium or medium-low.
  2. Once the skillet is hot, add your preferred fat and swirl to coat the surface.
  3. Crack the egg(s) into the skillet.
  4. Continue to cook the egg until the whites and yolks reach your desired doneness. Optional: add a lid to the skillet to trap the heat and cook the egg from top-down at the same time (this will create a cloudy surface on the yolk).

BUT, there is more than one way to fry an egg!

Types of Fried Eggs

There are several variations of the basic fried egg, but the most common types are sunny side up, over easy, and over hard. Here’s how they’re different and how you can achieve these different types of fried egg in your own kitchen.

Sunny Side Up

A sunny side up egg on a plate.

A “sunny side up” egg is an egg that has been fried without flipping until the white are set but the yolk is still liquid. This is, by far, my favorite type of fried egg. It’s gorgeous and that liquid gold yolk is perfect for dipping a piece of buttered toast!

To achieve a sunny side up egg, use medium-low heat so the whites have time to slowly set before the edges become too brown and before the yolk cooks through.

Over Easy

An over easy egg on a plate with a fork piercing the yolk.

Over easy eggs are great for those who still like that runny yolk but like to make sure the whites are well cooked. They’re also great for adding to sandwiches, burgers, or other dishes where you want a runny yolk but something not quite as delicate as a sunny side up egg.

To fry an egg over easy, fry the egg over medium or medium-low heat (depending on how much browning you like on the whites), then flip the egg when the whites are about 75% set. Continue cooking the egg on the second side for 15-30 seconds just to finish setting the whites and to set the top of the yolk. The center of the yolk should still be liquid.

Over Hard

An egg cooked over hard on a plate with a fork piercing the cooked yolk.

An egg fried over hard is an egg that has been fried on both sides until the yolk is fully set. This type of fried egg is great for those who do not like runny yolks. It’s also the easiest, in my humble opinion, because you can use slightly higher heat and because you cook on both sides it goes a little faster.

To fry an egg “over hard” simply fry the egg on one side until the whites are about 50% set, then flip and cook on the second side until the whites and yolks are fully set. You can tell when they’re set by pressing lightly on the yolk with the spatula. When it feels firm, it’s set.

Over Medium

Over medium fried eggs are half-way between over easy and over hard. The yolks are jammy in texture. To achieve an over medium egg simply cook the egg on the second side until the yolks are partially set. As with the over hard eggs, you can test the doneness of the yolk by pressing it lightly with the spatula. It should have a little give, but not feel soft and liquidy.

Troubleshooting Fried Eggs

  • Runny whites: if your egg runs all over the skillet instead of staying in a nice compact shape, either your skillet wasn’t hot enough before adding the egg or your egg is not fresh (or both!).
  • Burned edges/uncooked whites: If the bottom and edges of your eggs get too brown before the whites are cooked through, the skillet is too hot. Try using lower heat next time, or adding a lid to cook from the top down at the same time. To save this egg last minute, simply flip it and cook briefly on the second side to finish cooking the whites without continuing to brown the bottom (making it over easy or over hard).
  • Broken Yolk After Flipping: Be gentle, my friend! Flipping too aggressively can cause the yolk to break when you flip the egg. Trying to flip the egg too soon can also lead to a broken yolk. If you’re planning to cook your egg over hard, a broken yolk won’t be an issue, but it can be a bummer if you’re aiming for over easy.
  • Egg Shell in the Skillet: To prevent getting little bits of broken egg shell in your fried eggs, make sure to tap the egg shell on a flat surface rather than the side of the pan, which can push the shards into the egg whites. For extra precaution, you can crack the eggs into a bowl first, then slide them into the skillet after you’re sure there are no shell fragments in the eggs.
Six fried eggs with labels for cooking method and fat type.
A sunny side up egg being fried in butter

How to Fry an Egg

There's more than one way to fry an egg! Learn the techniques and tools needed to get your fried egg exactly the way you like it!
Course Breakfast
Cuisine American
Cook Time 8 minutes
Total Time 8 minutes
Servings 1 egg
Calories 89kcal
Author Beth – Budget Bytes

Ingredients

  • 1/2 tsp butter
  • 1 large egg

Instructions

  • Heat a skillet over medium-low, allowing it to fully pre-heat (3-5 minutes).
  • Add the butter (or fat of choice) and swirl to coat the surface of the skillet.
  • Crack the egg into the frying pan and cook until the whites are set and the yolk is still liquid (sunny side up).
  • For over easy, over medium, or over hard, cook the egg until the whites are 50-75% set, then flip the egg and continue cooking on the second side until the yolk is cooked to your desired doneness.
  • Transfer the egg to a plate and season with salt and pepper. Enjoy!

Nutrition

Serving: 1serving | Calories: 89kcal | Carbohydrates: 1g | Protein: 6g | Fat: 7g | Sodium: 87mg

How to Serve Fried Eggs

Fried eggs aren’t just for breakfast! You can add a fried egg to just about any meal for a quick and inexpensive protein boost. Here are some delicious recipes that would be great topped with a fried egg:

Other Ways to Cook Eggs

Looking for other ways to cook your eggs? Check out these other recipes:

The post How to Fry an Egg appeared first on Budget Bytes.

Fluffy Homemade Pancakes

This easy homemade pancake recipe makes the most delicious and fluffy stack of pancakes around! Perfect for a cozy weekend breakfast.

The post Fluffy Homemade Pancakes appeared first on Budget Bytes.

Is there really anything better than a big stack of fluffy homemade pancakes?? I have a few pancake recipe variations on Budget Bytes already, but it was high time I added an easy, go-to homemade pancake recipe to the collection. Making pancakes is pretty easy, but I’ve got a few tips and tricks for you to make sure your pancakes are the fluffiest and tastiest stack around!

Syrup being poured onto a stack of pancakes.

What are Pancakes Made Of?

Pancake batter is really simple. You only need a few basic pantry staples: milk, butter, egg, sugar, flour, baking powder, and salt. Plus I add a little vanilla extract for a little more depth of flavor. The batter only takes minutes to mix together, then you’re on your way to a cozy homemade pancake breakfast.

What Makes a Fluffy Pancake?

Baking powder is responsible for leavening the pancake, but other ingredients and techniques will affect how well the baking powder works. Here are a few tips to make sure your pancakes are extra soft and fluffy:

  • Make sure your baking powder is fresh. Check the expiration date or do a quick test to make sure it is still active. Mix a couple of teaspoons of baking powder into a cup of hot water. If it fizzes, the baking powder is still active.
  • Don’t over stir the batter. Stir just until the flour is moistened and a few lumps remain. Over stirring the batter will develop the gluten in the flour and make the pancakes rubbery rather than soft and fluffy.
  • Let the batter rest for 15 minutes after mixing. This allows the flour to fully hydrate and the remaining lumps to soften without the need for more stirring.
  • The batter should be thick, but still pourable. If the batter is too runny, your pancakes will be thin. If the batter is too thick, the pancakes can turn out slightly dry. So you may need to adjust the amount of milk in the batter to get just the right consistency.

Pancake Toppings!

My favorite part about making homemade pancakes is having fun with the toppings. There are so many more options for pancakes than just butter and maple syrup! Here are some ideas:

What is your favorite thing to put on pancakes?

Overhead view of a stack of pancakes with a fork
Side view of a stack of pancakes with a fork.

Fluffy Homemade Pancakes

This easy homemade pancake recipe makes the most delicious and fluffy stack of pancakes around! Perfect for a cozy weekend breakfast.
Course Breakfast, Brunch
Cuisine American
Total Cost $0.95 recipe / $0.24 serving
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 15 minutes
Total Time 45 minutes
Servings 4 2 pancakes each
Calories 279kcal
Author Beth – Budget Bytes

Ingredients

  • 1 cup all-purpose flour $0.07
  • 1.5 tsp baking powder $0.03
  • 1/2 tsp salt $0.03
  • ¾ cup +2 Tbsp warm milk* $0.02
  • 2 Tbsp melted butter $0.20
  • 1 large egg $0.21
  • 2 Tbsp sugar $0.02
  • 1/2 tsp vanilla extract $0.14
  • 4 tsp cooking oil $0.05

Instructions

  • Whisk together the flour, baking powder, and salt in a bowl.
  • In a separate bowl, whisk together the milk, egg, melted butter, sugar, and vanilla extract.
  • Pour the bowl of wet ingredients into the bowl of dry ingredients and stir just until combined. The mixture should be thick, but still pourable, and a little bit lumpy. Let the batter rest for 15 minutes.
  • Heat a large skillet or griddle over medium. Once hot add enough cooking oil to coat the surface (I use about ½ tsp per pancake). Add the pancake batter to the hot griddle, ¼ cup at a time. Use the back of the measuring cup to spread the batter into a 4.5-inch diameter circle.
  • Cook the pancakes until bubbles form over the surface and begin to pop, the edges of the pancakes look dry, and the bottom is golden brown (about 60 seconds). Flip the pancakes and cook on the second side until golden brown (about 30 seconds).
  • Repeat with the remaining batter, adding more oil to the skillet between batches or as needed, until all of the pancakes have been cooked. Keep the pancakes warm on a plate under a towel or in a warm oven until all of the pancakes have been cooked. Serve warm with your favorite toppings!

Video

Notes

*¾ cup of milk makes a super thick batter, but aslightly dry pancake. One cup of milk makes a thinner batter and pancakes that are not quite as thick and fluffy. ¾ cup plus 2 Tbsp milk made perfectly thick and fluffy pancakes. You can adjust the milk to make the batter the consistency that you prefer. Using slightly warm milk helps the butter stay melted, which allows it to incorporate evenly into the batter.

Nutrition

Serving: 2pancakes | Calories: 279kcal | Carbohydrates: 33g | Protein: 7g | Fat: 13g | Sodium: 536mg | Fiber: 1g
Side view of a stack of pancakes with a fork.

How to Make Fluffy Homemade Pancakes – Step by Step Photos

dry ingredients for pancakes in a bowl with a whisk.

Whisk together 1 cup all-purpose flour, 1.5 tsp baking powder, and ½ tsp salt in a bowl.

Wet ingredients for pancakes in a bowl with a whisk.

In a separate bowl, whisk together ¾ cup warm milk, 2 Tbsp melted butter, 1 large egg, 2 Tbsp sugar, and ½ tsp vanilla extract. Whisk the ingredients together until smooth.

Wet being poured into dry ingredients.

Pour the wet ingredients into the bowl of dry ingredients.

Pancake batter being stirred.

Stir just until there is no dry flour left on the bottom of the bowl. It’s okay if there are a few lumps left in the batter, just make sure to not over stir. Let the batter rest for 15 minutes.

Pancake batter pouring off a spoon into a bowl.

The pancake batter should be thick, but still pourable. If the batter is thin, the pancakes will be thin. Thicker batter will make thicker pancakes. But if the batter is too thick the pancakes can be a bit dry. So add a touch more milk, if needed, to make the batter thick but pourable.

Oil being brushed into a skillet.

Heat a large skillet or griddle over medium heat. Once hot, brush some cooking oil over the surface.

Half cooked pancake in the skillet.

Scoop ¼ cup of the batter onto the skillet and use the measuring cup to spread it out into a circle (about 4-inches in diameter). Cook the pancakes until the surface are covered in bubbles and some of them have burst open. You can cook multiple pancakes at once. I just did one at a time for demonstration purposes.

Flipped pancake in the skillet.

Flip the pancake and cook until golden brown on the second side. You may need to adjust the heat up or down as you cook the pancakes to maintain even cooking.

Pancakes on a plate covered with a towel.

Repeat with the remaining batter, adding more oil to the skillet in batches, until all of the pancakes are cooked. Place the pancakes on a plate and cover with a clean dish towel to keep warm as you cook the rest of the batch.

Pancakes in a stick on a plate with butter, no syrup.

Enjoy the pancakes with your favorite toppings!

Close up side view of a stack of pancakes

Try These Other Pancake Recipes:

The post Fluffy Homemade Pancakes appeared first on Budget Bytes.

An Easy Smashed Potato & Ramp Frittata for the Best Brunch Ever

When I was growing up, my dad traveled a lot for work. He’d leave on a Monday and sometimes be gone for days. Once a year, his work would take him to the Pacific Northwest. I remember this because he would return from this trip each year with a special…

When I was growing up, my dad traveled a lot for work. He’d leave on a Monday and sometimes be gone for days. Once a year, his work would take him to the Pacific Northwest. I remember this because he would return from this trip each year with a special piece of cargo: fresh salmon on dry ice.

He’d re-tool his usual travel plan, checking his perfectly overhead bin-sized suitcase so that he could bring the salmon onto the plane as his carry-on. In Kansas, fresh, quality fish (at least fish from the sea) was a serious luxury. So when the salmon arrived home, it was treated like gold: My mom cooked it lovingly and carefully (seared and placed onto a ciabatta bun that had been mayo-ed and topped with lightly dressed arugula and a fat slice of peppered tomato). Dad went through all of this effort (and frankly, expense) for one meal’s worth of payoff, just so my mom and we kids could taste really good, fresh fish. This is one of the perks when you grow up in a house that takes food seriously.

Read More >>

Super Fudgy Homemade Brownies

These super fudgy homemade brownies are thick, rich, extra-chocolatey, and super moist. They’re the ultimate homemade fudge brownie!

The post Super Fudgy Homemade Brownies appeared first on Budget Bytes.

These are some seriously fudgy brownies, guys. Like, if you’re not really into chocolate, you might want to just skip this one because these homemade brownies are about as close as you can get to fudge while still being a brownie. Consider the lines blurred. But if you like ’em thick, rich, fudgy, and moist, these are the brownies for you!

P.S. Did I mention that you can make these incredible brownies in just one bowl? Yeah, they’re easy AND delicious!

A stack of fudgy homemade brownies.

Fudgy Brownies vs. Cakey Brownies

There are two main camps when it comes to brownies: fudge brownies and cake brownies. Fudge brownies are dense, chewy, and rich. Cakey brownies are lighter and fluffier, and just more cake-like in texture. I’m definitely all about those fudge brownies, so that’s what we have here. But not just any fudge brownies, SUPER fudgy brownies.

How to Make Brownies Fudgy

The secret to making moist, fudgy brownies is all in the type of fat you use and how you use it. Butter offers the best flavor for brownies, but because it’s solid at room temperature, adding a little cooking oil in addition to the butter helps keep the brownies extra soft and moist as they cool.

Using melted butter instead of cold butter also helps keep the brownies extra rich and fudgy. When solid butter is creamed together with sugar, it aerates the batter creating a light cake-like texture in the brownie. Melted butter can’t trap air in the same way, resulting in a dense, rich brownie.

What Type of Chocolate to Use for Homemade Brownies

This recipe calls for chocolate in two forms: unsweetened cocoa powder and chocolate chips. I used a generic cocoa powder because I wanted to make sure these brownies would still be excellent even on a budget (they are), but if you have room in your budget for a higher quality cocoa powder, your brownies will only get better.

As for the chocolate chips, you can choose just about anything. Semi-sweet, dark, mint, peanut butter, large, small, whatever. Anything goes when it comes to the chips! This is a great way to use up leftover chips that you might have in your pantry. ;)

Homemade brownies scattered on a surface, from above.
A hand holding a stack of super fudgy homemade brownies.

Super Fudgy Homemade Brownies

These super fudgy homemade brownies are thick, rich, extra-chocolatey, and super moist. They're the ultimate homemade fudge brownie!
Course Dessert
Cuisine American
Total Cost $3.93 recipe / $0.44 serving
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 9
Calories 374kcal
Author Beth – Budget Bytes

Ingredients

  • 12 Tbsp butter (salted) $1.32
  • 2 Tbsp cooking oil $0.08
  • 3/4 cup unsweetened cocoa powder $0.42
  • 1 1/4 cup granulated sugar $0.20
  • 2 large eggs $0.42
  • 2 tsp vanilla extract $0.56
  • 1/4 tsp salt $0.01
  • 3/4 cup all-purpose flour $0.05
  • 1/2 cup chocolate chips $0.83

Instructions

  • Preheat the oven to 350ºF. Melt the butter in a large bowl (or in a saucepot and then transfer to a bowl).
  • Add the cooking oil and cocoa powder to the melted butter and whisk until smooth.
  • Whisk the sugar into the chocolate mixture until evenly incorporated, then whisk in the eggs, vanilla extract, and salt.
  • Stir in the flour until it forms a thick batter. Finally, fold in the chocolate chips.
  • Prepare an 8×8-inch baking dish by coating it with butter or non-stick spray, then laying in a piece of parchment paper (the paper does not need to cover all sides of the dish). Add the brownie batter to the prepared dish, then spread it out evenly.
  • Bake the brownies in the preheated oven for 40 minutes. The brownies will be quite soft and moist, even when fully baked.
  • Remove the brownies from the oven and let them cool for 10 minutes before lifting them out of the baking dish. Slice into nine pieces and serve.

Nutrition

Serving: 1brownie | Calories: 374kcal | Carbohydrates: 44g | Protein: 4g | Fat: 22g | Sodium: 205mg | Fiber: 3g
A hand holding a stack of super fudgy homemade brownies.

How to Make Fudgy Homemade Brownies – Step by Step Photos

Butter in a bowl

Preheat the oven to 350ºF. Melt ¾ cup (12 Tbsp, or 1.5 sticks) butter in a large bowl. I use a microwave, but you can also do this in a saucepot and then transfer it to a bowl.

Cocoa powder added to melted butter.

Whisk ¾ cup unsweetened cocoa powder and 2 Tbsp cooking oil into the melted butter until smooth.

sugar added to the butter and chocolate.

Whisk 1 ¼ cup granulated sugar into the butter and cocoa mixture.

Eggs and vanilla added to batter in the bowl.

Whisk two large eggs, 2 tsp vanilla extract, and ¼ tsp salt into the batter.

flour added to the bowl of brownie batter.

Stir ¾ cup of all-purpose flour into the brownie batter until evenly combined.

chocolate chips being added to the brownie batter.

Fold ½ cup chocolate chips into the brownie batter.

Brownie batter in the prepared baking dish.

Coat an 8×8-inch baking dish in butter or non-stick spray, then lay parchment paper in the dish (it doesn’t need to cover all sides, it just makes it easy to lift the brownies out of the dish). Transfer the batter to the prepared baking dish and spread it smooth.

Baked brownies in the baking dish.

Bake the brownies in the preheated 350ºF oven for 40 minutes. The brownies will be very soft and moist when hot, so let them cool for 10 minutes before removing them from the dish.

sliced brownies on a piece of parchment paper.

Once the brownies are slightly cooled, you can use the parchment to lift them out of the baking dish. You can cut them while still warm (they will still be quite soft) or let them cool even further for cleaner cuts.

Side view of a stack of fudgy homemade brownies.

Enjoy all that fudgy brownie goodness! 🤤

Love Chocolate? Try These Recipes:

The post Super Fudgy Homemade Brownies appeared first on Budget Bytes.