Whip up this vegan strawberry shortcake for your next sweet tooth craving. Homemade vegan strawberry shortcakes topped with fresh strawberries, and a coconut whipped cream. This is the ultimate dessert for strawberry season. This strawberry short…
Whip up this vegan strawberry shortcake for your next sweet tooth craving. Homemade vegan strawberry shortcakes topped with fresh strawberries, and a coconut whipped cream. This is the ultimate dessert for strawberry season. This strawberry shortcake recipe is perfect for summer entertaining, take to a holiday gathering, or your next potluck event. Don't wait, try...
40+ vegan Christmas recipes, featuring breakfasts, main courses, side dishes, drinks and desserts. From vegan roasts and salads to pancakes, cookies and cake, there are plenty of festive ideas that everyone will love! I feel like there’s a misconceptio…
40+ vegan Christmas recipes, featuring breakfasts, main courses, side dishes, drinks and desserts. From vegan roasts and salads to pancakes, cookies and cake, there are plenty of festive ideas that everyone will love! I feel like there’s a misconception that around the holiday season, the only vegan options are potatoes and miserable-looking salads. That, however,...
Learn the secret to making Perfect Quiche every time! This Quiche Recipe features a buttery, flakey crust filled with a silky-smooth, creamy custard and your choice of veggies or greens. Here’s our “go-to” Quiche Recipe- a solid star…
Learn the secret to making Perfect Quiche every time! This Quiche Recipe features a buttery, flakey crust filled with a silky-smooth, creamy custard and your choice of veggies or greens. Here’s our “go-to” Quiche Recipe- a solid starting point for your own delicious creations. Use it as a foundation recipe – then add any fillings...
Creamy, decadent Homemade Scalloped Potatoes are right at home alongside your holiday ham. This dish is deceptively simple to make but will impress all of your dinner guests. This post contains affiliate links. I’ve never met a potato that I didn’t like. Knowing how to bake potatoes is obviously a must, and I can’t get …
And that’s not even mentioning tots. Let’s just say we could have a sub-site called My Tater Tot Addiction without much effort.
Growing up, scalloped potatoes often frequented our dinner table and were usually peppered with pieces of leftover ham or slices of kielbasa. It was a quick, inexpensive dinner that was sure to please everyone around the table.
I remember searching for a homemade scalloped potatoes recipe a number of years ago. I actually remember doubting the recipes because I thought there was no way something so incredibly rich, decadent and delicious could be so simple. I was wrong.
Homemade Scalloped Potatoes are not only easy, they are also quite inexpensive and versatile. The beauty of scalloped potatoes is that although they are simple and economical, they can also be quite impressive – which makes them perfect for gracing any holiday table from Easter to Christmas.
Flourless AND dairy-free peanut butter cookies, I should say. These cookies are a great option for my gluten-free and dairy-free friends, but I love them just because they’re just so incredibly easy. These peanut butter cookies are rich, soft, and perfectly salty-sweet. And because they’re so easy to make (no mixer required), I bet they’d be a fun weekend project to make with the kids!
What’s in Flourless Peanut Butter Cookies?
Flourless peanut butter cookies have been around for a while and the concept is simple: peanut butter + egg + sugar bakes into a tasty, sweet, and soft cookie. Most flourless peanut butter cookies use peanut butter-like JIF or Peter Pan, which has a fairly solid texture at room temperature. I prefer natural peanut butter, which is a little runnier, so I had to adjust the formula a bit to help the cookies keep their shape.
To account for the softer, almost liquid-like, texture of natural peanut butter, I substituted some of the regular sugar in the cookie for powdered sugar. Powdered sugar has an incredible thickening property that worked perfectly for helping these cookies hold their shape despite the soft peanut butter.
Can I Use Other Nut and Seed Butters?
While I haven’t tried other nut butters in this recipe, I would expect them to work so long as they have a similar texture to the natural peanut butter used here. Almond butter sounds great, as does sunflower butter. I bet tahini might even be interesting! Just keep in mind that if your nut butter has added sugar, you may want to reduce the sugar in the recipe below.
You may also need to adjust the amount of powdered sugar depending on the viscosity of your nut butter to make sure the dough has the correct texture.
What Else Can I Add?
These peanut butter cookies would be so fun to add some mix-ins or toppings! I originally planned to drizzle a little melted chocolate over my cookies (after they’re cooled), but realized too late that I was out. You could also mix in some chocolate chips, nuts, or crushed pretzels into the dough.
Flourless Peanut Butter Cookies
These dairy-free flourless peanut butter cookies are soft, rich, and have the perfect salty-sweet balance.
Preheat the oven to 350ºF. Add all of the ingredients to a bowl and stir until it forms a cohesive dough. It should be firm enough to pull away from the sides of the bowl. If the dough is still too soft, add a tablespoon or two more of powdered sugar to further firm up the dough.
Divide the cookie dough into twelve pieces. Roll each piece into a ball then flatten it slightly. Place the cookies on a parchment-lined baking sheet and then use a fork to create a corss hatch pattern on the top of the cookie.
Bake the cookies for 12 minutes in the preheated oven. After baking, allow them to cool for about five minutes on the baking sheet, or until they're firm enough to lift with a spatula.
Transfer the cookies to a wire rack to cool completely, then serve and enjoy.
How to Make Flourless Peanut Butter Cookies – Step by Step Photos
Preheat the oven to 350ºF. Add one cup natural peanut butter, ¾ cup granulated sugar, ⅔ cup powdered sugar, 1 large egg, ½ teaspoon vanilla extract, and ½ teaspoon baking powder to a bowl. The dough will be easier to mix together if the peanut butter is not chilled.
Mix these ingredients together until they form a cohesive dough that is firm enough to pull away from the sides of the bowl.
Divide the dough into twelve pieces, roll each one into a ball, then flatten slightly. Use a fork to make a cross hatch pattern in the top of each cookie.
I like to bake the cookies on a parchment-lined baking sheet to make cleanup super fast and easy. Make sure to space the cookies a couple of inches apart, as they will grow a bit as they bake!
Bake the cookies in a preheated 350ºF oven for 12 minutes. Let the baked cookies cool on the baking sheet for about 5 minutes so they can firm up before using a spatula to transfer to a wire rack (they’ll be super soft when hot).
After allowing the cookies to cool completely, store in an air-tight container at room temperature for about a week, or they can be frozen for a few months!
Completely irresistible, these Shortbread Cookies are subtlety sweet and gloriously buttery with a perfect tender crunch. Divinely delicious as they are or enhance with your favorite flavors! Hands down, Shortbread Cookies are definitely my favorite c…
Completely irresistible, these Shortbread Cookies are subtlety sweet and gloriously buttery with a perfect tender crunch. Divinely delicious as they are or enhance with your favorite flavors! Hands down, Shortbread Cookies are definitely my favorite cookie. The ingredients are so simple and the result is just pure magic. Perfect buttery dense crumbly goodness. The last...
This creamy Gorgonzola Chicken with Mushrooms and Sage is deliciously decadent and perfect for folks who love gorgonzola cheese and mushrooms- the perfect pairing! A good one to save for special occasions like birthdays, date-nights, anniversaries, or…
This creamy Gorgonzola Chicken with Mushrooms and Sage is deliciously decadent and perfect for folks who love gorgonzola cheese and mushrooms- the perfect pairing! A good one to save for special occasions like birthdays, date-nights, anniversaries, or even Valentine’s day. Here’s another recipe we made quite often in our catering business- Creamy Gorgonzola Chicken. It...
This recipe makes the BEST Vegan Cheesecake. It has been taste-tested and approved for even the cheekiest cheesecake snobs! This vegan cheesecake tastes so delicious, you wouldn’t even know it’s vegan! It has that perfect, thick, creamy texture and a g…
This recipe makes the BEST Vegan Cheesecake. It has been taste-tested and approved for even the cheekiest cheesecake snobs! This vegan cheesecake tastes so delicious, you wouldn't even know it's vegan! It has that perfect, thick, creamy texture and a golden crust that cheesecakes have, leaving you satisfied, bite after bite. Even being vegan, this...
My favorite thing to do on the weekend is to have a big lavish breakfast. It’s like my way of celebrating the fact that I’m cozy at home instead of at work. 😄 And since I’m all about savory breakfast dishes, this sausage breakfast casserole is perfect. It’s cheesy, flavorful, filling, and is definitely the easiest option when you’ve got several mouths to feed. Plus, it makes great leftovers in case you want round two for lunch!
What’s with the Tortilla Chips?
A lot of breakfast casserole recipes use bread, like an egg strata, but I like to use tortilla chips in my breakfast casserole. I love the toasty corn flavor they give and I think it gives the casserole a little more texture. I suggest using a thicker tortilla chip for this casserole so it can hold up to the moisture in the casserole.
What Kind of Sausage to Use
I used “country sausage” for this recipe, which is a mild pork sausage. This is the same type of sausage that you’d typically use for sausage gravy. You can also use spicy sausage, if you want your breakfast casserole to have a little kick. Here’s an example of one brand of country sausage you might see at the grocery store.
What Else Can I Add to Breakfast Casserole?
You know how I love my add-ins! Half of the fun of cooking is experimenting with adding other ingredients and toppings to your recipes. here are some other things you can add to your breakfast casserole:
This deliciously cheesy sausage breakfast casserole is easy to throw together when you need a filling breakfast to feed a crowd.
Course Breakfast, Brunch
Total Cost $10.93 recipe / $3.64 serving
Prep Time 10minutes
Cook Time 50minutes
Total Time 1hour
Servings 6to 8
Author Beth – Budget Bytes
12oz.frozen peppers and onions$1.25
Preheat the oven to 350ºF. If your frozen peppers are in strips, chop them into small pieces.
Brown the sausage in a large skillet over medium heat. Once browned, add the frozen peppers and onions and continue to cook over medium heat until heated through. Remove the sausage and peppers from the heat and set aside.
Whisk together the eggs, milk, and pepper.
Use the butter to grease the inside of a 3-quart casserole dish. Place the tortilla chips in the bottom of the casserole dish and press them down, slightly crushing them until they lay fairly flat.
use a slotted spoon to transfer the sausage and peppers to the casserole dish on top of the tortilla chips, leaving any liquid behind in the pan.
Add ¾ of the shredded cheddar on top of the sausage and peppers. Stir slightly to combine the tortilla chips, sausage and peppers, and cheese.
Pour the egg mixture over the ingredients in the casserole dish, then top with the remaining shredded cheddar. The ingredients will not be fully submerged in the egg mixture and that is okay. The eggs will puff slightly as they bake.
Bake the breakfast casserole for about 40 minutes, or until the internal temperature reaches 160ºF and the outer edges are lightly browned.
Let the casserole cool for about five minutes, then slice into six or eight pieces and serve.
* You don’t have to weigh the chips. Check the weight listed on the bag and approximate the amount based on the bag size. For instance, if you have a one-pound (16oz.) bag, use about half of the bag of chips.
How to Make Sausage Breakfast Casserole – Step by Step Photos
Preheat the oven to 350ºF. I used a bag of frozen peppers and onions to make this recipe super easy. Sometimes you can buy these diced, other times they’re in strips. If they’re in strips, just roughly chop them into smaller pieces.
Brown one pound of country (pork) sausage in a large skillet over medium heat. Once browned, add the peppers and onions and continue to cook until heated through. Set the sausage and pepper mixture aside.
Whisk together 10 large eggs, 1/2 cup milk, and ¼ tsp pepper.
Grease the inside of a 3-quart casserole dish with butter.
Add ½ of a one-pound bag of tortilla chips to the casserole dish. Press down and slightly crush the chips so they lay a little flatter.
Use a slotted spoon to transfer the sausage and peppers to the casserole dish, leaving any liquid behind in the skillet.
Add ¾ of a shredded 8oz. block of cheddar to the casserole dish. Slightly stir to combine the chips, sausage and peppers, and cheese.
Pour the egg mixture over the casserole. The egg will not fully submerge the other ingredients.
Top with the remaining ¼ cheddar cheese.
Bake the breakfast casserole for about 40 minutes, or until the internal temperature reaches 160ºF and the outer edges are browned.
Let the casserole cool for about five minutes before slicing into six or eight pieces, then serve!