Scrambled Eggs with Spinach and Feta

Here’s a little quickie for you this weekend! I’m always looking for ways to use up the odds and ends of my fresh spinach, and  Scrambled Eggs with Spinach and Feta is one of my go-to methods for making sure no spinach goes to waste. It’s fast (like, fast enough to make on a weekday), […]

The post Scrambled Eggs with Spinach and Feta appeared first on Budget Bytes.

Here’s a little quickie for you this weekend! I’m always looking for ways to use up the odds and ends of my fresh spinach, and  Scrambled Eggs with Spinach and Feta is one of my go-to methods for making sure no spinach goes to waste. It’s fast (like, fast enough to make on a weekday), super delish, and makes me feel pampered. Plus, I’ll share several different ways you can serve or customize these eggs so you’ll have plenty of options!

Two plates with scrambled eggs with spinach and feta, toast, and orange slices

How to Serve Scrambled Eggs with Spinach and Feta

You might be thinking, “who doesn’t know how to serve scrambled eggs??” Well, in addition to serving scrambled eggs on a plate with toast, like in the photos in this post, there are actually some other fun things that you can do with these eggs once they’re made. My favorite? Make them into a quesadilla! Pile the scrambled eggs with spinach and feta onto half of a tortilla, top with a little more shredded mozzarella, fold it closed, then toast it in a skillet. BOOM. So delish.

You can also stuff the scrambled eggs into a breakfast wrap with some bacon, or into a pita for a really easy, handheld, on-the-go breakfast. Or how about a bagelwich? Yes please! And lastly, you can use these scrambled eggs as a topper for a breakfast bowl meal. 

What Else Can I Add?

Spinach and feta is really just a starting point. I like to add whatever vegetables I have laying around in the fridge to my scrambled eggs. Diced bell pepper is awesome, as are tomatoes. Got leftover green onions? Slice ’em up and toss them in there! Have half of a leftover avocado? Use it to top your eggs. The sky really is the limit here.

Green Eggs and Ham

Here’s your chance to fulfill your childhood Dr. Seuss dreams, friends. The juices from the fresh spinach do turn the eggs a little green, especially if they sit on your plate for a little while before you get a chance to eat. But I absolutely love the idea of adding ham to these scrambled eggs to make it a true “green eggs and ham” breakfast. How fun! I would dice the ham and sauté it in the skillet first, then add the spinach and continue on as directed below.

Side view of a plate with scrambled eggs with spinach and feta, toast, and oranges

 
A plate full of scrambled eggs with spinach and feta, toast, and orange slices

Scrambled Eggs with Spinach and Feta

These tasty scrambled eggs with spinach and feta are fast and easy enough to prepare on a weekday, and are perfect for using up spinach!
Total Cost $2.31 recipe / $1.16 serving
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2
Calories 250.75kcal
Author Beth - Budget Bytes

Ingredients

  • 4 oz. fresh spinach $0.65
  • 4 large eggs $0.92
  • 1 Tbsp butter $0.13
  • 1 oz. feta $0.55
  • 1 pinch crushed red pepper $0.02
  • 1 pinch freshly cracked black pepper $0.02
  • 1 pinch salt $0.02

Instructions

  • Roughly chop the spinach into smaller pieces (about 1-inch pieces). This step is optional and can be skipped to make breakfast faster, but I prefer the smaller pieces that don't get stringy like whole spinach leaves can tend to be.
  • Crack the eggs into a large bowl, add a pinch of salt, and whisk (I prefer ribbons of white and yellow, but you can whisk until even if preferred).
  • Add the butter to a large skillet and melt over medium heat. Add the chopped spinach and sauté until the spinach has softened (2-3 minutes)
  • Push the sautéed spinach to the outside edges of the skillet and pour the eggs into the center. Gently fold the eggs as the bottom layer solidifies, until the eggs are about 75% solid. Fold the eggs into the sautéed spinach, then turn off the heat. The residual heat in the pan will finish cooking the eggs without overcooking or drying them out.
  • Top the eggs with the crumbled feta, a little freshly cracked pepper, and a pinch of crushed red pepper, then serve.

Nutrition

Serving: 1serving | Calories: 250.75kcal | Carbohydrates: 3.6g | Protein: 16.2g | Fat: 19g | Sodium: 589.3mg | Fiber: 1.3g

Scrambled eggs with spinach and feta on a plate with toast, half piled onto a slice of toast

How to Make Scrambled Eggs with Spinach and Feta – Step by Step Photos

Chopped spinach on a cutting board

Chop about 4 oz. of spinach into smaller pieces (about 1-inch pieces). The amount of spinach in this recipe is VERY flexible. So use less if you have less, just use up what you’ve got! You can also skip chopping if you’re in a hurry, but I like to chop because whole leaves can be a little stringy sometimes.

Whisked eggs

Crack four large eggs into a bowl, add a pinch of salt, and whisk to your liking. I like to have some ribbons of white and yellow in my scrambled eggs, but you can whisk more if you like a more even color.

Spinach being added to a skillet with melted butter

Melt 1 Tbsp butter in a large skillet over medium heat, then add the chopped spinach. Sauté the spinach until it has wilted (2-3 minutes).

Whisked eggs being poured into the skillet with spinach

Push the sautéed spinach out to the outer edges of the skillet, then pour the whisked eggs in the center. Gently fold the eggs as the bottom layer solidifies, until the eggs are about 75% solid.

Eggs folded with spinach in the skillet

Fold the spinach into the eggs, then turn the heat off. The residual heat in the skillet will finish cooking the eggs without overcooking them or drying them out.

Finished eggs with feta and pepper

Finish off the eggs with 1 oz. crumbled feta, some freshly cracked black pepper, and a pinch of crushed red pepper.

A plate full of scrambled eggs with spinach and feta, toast, and orange slices

Enjoy!!

The post Scrambled Eggs with Spinach and Feta appeared first on Budget Bytes.

Freezer Breakfast Burritos

I’m a huge proponent of batch cooking and stocking your freezer with portioned meals that you can just grab-reheat-and-go! Not only are these make-ahead freezer breakfast burritos a great answer to the “I’m too busy to make breakfast” conundrum, but for someone who loves breakfast for dinner as much as I do, these burritos make […]

The post Freezer Breakfast Burritos appeared first on Budget Bytes.

I’m a huge proponent of batch cooking and stocking your freezer with portioned meals that you can just grab-reheat-and-go! Not only are these make-ahead freezer breakfast burritos a great answer to the “I’m too busy to make breakfast” conundrum, but for someone who loves breakfast for dinner as much as I do, these burritos make a fast and easy anytime meal. #brinner

Originally posted 1-9-2011, updated 3-15-2020. You can download the original version here.

Freezer-Friendly Homemade Breakfast Burritos

A freezer breakfast burrito cut open on a plate with little cups of salsa and sour cream, a cup of coffee and a tangerine on the side.

What Can I Add to Breakfast Burritos?

I kept my breakfast burritos super simple with just eggs, cheese, sautéed peppers and onions, and cooked ham, but this is another wonderfully flexible recipe. You can skip the ham to make them vegetarian, or switch them up with any of the following ingredients:

  • Meat (cooked): bacon, breakfast sausage
  • Vegetables: hash browns (cooked), avocado, green onion, jalapeño, pickled red onions, spinach
  • Beans: black beans, hummus
  • Cheeses and Sauces: Monterey jack or pepper jack, cotija, feta, taco sauce (sparingly), salsa (thick type, not a watery variety), guacamole

I do not suggest adding sour cream to your breakfast burritos because sour cream doesn’t hold up well to freezing and thawing. Instead, serve sour cream on the side for dipping after reheating.

How Long do Breakfast Burritos Lasts?

I always suggest using up your frozen food within three months for best quality. Frozen goods slowly lose moisture and develop freezer burn over time, so while you may get longer freezer life out of them, the quality will slowly diminish the longer they are stored. So, make sure to label and date everything that goes in your freezer! :)

How to Reheat Freezer Burritos

You’ll have the best results if you let the burrito thaw in the refrigerator overnight or until they are no longer frozen solid in the middle. Reheating from the chilled state instead of straight from the freezer takes less heat and makes it easier to reheat without overcooking the egg. Reheating from a refrigerated, non-frozen state can be done in the microwave (1-2 minutes on high), or in a skillet over medium-low heat until the tortilla is nice and crispy and the insides are heated through. A toaster oven is also a great option, although I don’t own one so I was not able to test the cooking time needed.

If you do need to reheat straight from the freezer, I suggest using the defrost function on your microwave fist for 3-5 minutes to help defrost the inside, before microwaving on high for 1-2 minutes. Cooking times in the microwave will vary depending on the wattage of your microwave.

How to Prevent a Soggy Freezer Burrito

Overcooking eggs during reheating is probably the biggest culprit of a soggy breakfast burrito. As eggs continue to cook, the protein molecules seize up and squeeze out water. So, to prevent the eggs from expelling a ton of liquid, reheat only until the burritos are warmed through.

Another culprit is using ingredients that contain a lot of water. Avoid using salsa that are very watery, and if using high-water content vegetables, just make sure to sauté them first to remove some of their moisture.

A hand holding half of a breakfast burrito with the open cut side facing the camera.

 
A hand holding half of a breakfast burrito with the open cut side facing the camera.
Print

Freezer Breakfast Burritos

Make ahead breakfast burritos are an easy reheatable and portable breakfast meal prep idea. Including options for vegetarian or other add-ins! BudgetBytes.com
Total Cost $11.29 recipe / $1.41 serving
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8
Calories 615.36kcal
Author Beth - Budget Bytes

Ingredients

  • 8 oz. cheddar $1.69
  • 1 yellow onion $0.32
  • 1 bell pepper $1.00
  • 2 Tbsp butter, divided $0.26
  • 2 pinches salt and pepper $0.05
  • 1 lb. cooked ham $3.75
  • 12 large eggs $2.79
  • 8 large flour tortillas (burrito size) $1.39

Instructions

  • Begin by preparing all of the filling ingredients for the breakfast burritos. Shred the cheddar, if not purchased pre-shredded.
  • Dice the onion and bell pepper. Add the onion and bell pepper to a large skillet with ½ Tbsp butter and sauté over medium heat until the onions are soft and translucent (about 5 minutes). Season the bell pepper and onion with a pinch of salt and pepper. Transfer the bell pepper and onion to a bowl.
  • Dice the ham, then add it to the skillet with another ½ Tbp butter. Sauté the ham over medium heat until it is browned (about 5 minutes). Transfer the ham to a separate bowl and clean the skillet.
  • Crack 12 eggs into a bowl and lightly whisk. Add the last tablespoon butter to the skillet and heat over medium. Once the skillet is hot, spread the butter to coat the surface, then pour in the whisked eggs.
  • Push the eggs in toward the center of the skillet as they set on the bottom, until most of the eggs have set, but the eggs still look moist. Do not over cook the eggs or they'll become dry. Season the eggs with a pinch of salt and pepper.
  • To assemble the burritos, add a scoop of scrambled eggs to the middle of each tortilla, then top with a scoop of cooked bell pepper and onion, a handful of cheese, and some of the cooked ham.
  • To roll the burritos, first fold the tortilla up from the bottom, then fold in the sides, and then finish rolling the burrito up until it has closed. Wrap each burrito in parchment paper using the same folding and rolling method (bottom up, sides in, finish rolling up). Label each burrito on the parchment paper or on masking tape
  • Transfer the wrapped burritos to freezer bags, label and date the bags, then place in the freezer.

To Reheat Breakfast Burritos

  • Transfer the breakfast burrito to the refrigerator the day before to thaw. Once thawed, microwave on high for 1-2 minutes, or heat in a skillet over medium-low, about 5 minutes on each side, or until the tortilla is crispy and the insides are warm.
  • To reheat from frozen, use the microwave's defrost setting for about 5 minutes, then microwave on high for 1-2 minutes, or until heated through.

Nutrition

Serving: 1burrito | Calories: 615.36kcal | Carbohydrates: 47.38g | Protein: 33.31g | Fat: 30.54g | Sodium: 1243.15mg | Fiber: 1.69g

Scroll down for the step by step photos!

The open sides of a cut open breakfast burrito held toward the camera, close up.

How to Make Freezer Breakfast Burritos – Step by Step Photos

Shredded cheddar on a cutting board with the cheese grater.

Prepare all the components of the breakfast burritos before assembly. Shred one 8oz. block of cheddar cheese (or whatever flavor cheese you prefer–pepper jack is also awesome in these!).

 

Sautéed peppers and onions in a skillet

Dice one onion and one bell pepper. You can use any color bell pepper, I just happened to have an extra orange pepper, so I used that. Add the pepper and onion to a skillet with ½ Tbsp butter and sauté over medium until the onions are soft and translucent. Season the peppers and onions with a pinch of salt and pepper, then transfer them to a bowl.

Cooked ham in the skillet

Dice one pound of cooked ham. Add the ham to the skillet with another ½ Tbsp of butter and cook over medium until the ham is browned. Transfer the cooked ham to another bowl. Clean out the skillet.

Whisked eggs in a bowl

Whisk one dozen eggs in a bowl. I like to only lightly whisk my eggs because I enjoy some ribbons of whites and yolks in my scrambled eggs. You can use less or more eggs, if you prefer, but using 12 eggs for 8 burritos will give you 1.5 eggs per burrito, which I find to be a good compromise between budget and quantity.

Cooked eggs in the skillet

Melt the remaining tablespoon of butter in the skillet over medium heat. Once the butter is melted and the skillet is heated, pour in the whisked eggs. Gently push the eggs in toward the center of the skillet as they set on the bottom, until most of the eggs are set, but they still look moist. Avoid over cooking the eggs or they will become dry. Season the scrambled eggs with a pinch of salt and pepper.

Build breakfast burritos, eggs on tortillas first

Now that all the components are prepared, it’s time to start assembling the burritos. You can do this one at a time, or lay out all eight tortillas and do them together if that makes it easier for you to divide the ingredients evenly between all eight. Begin with the scrambled eggs.

Add peppers, onions, and cheese to breakfast burritos

Next, add a scoop of the cooked peppers and onions, and a handful of shredded cheese.

Cooked ham added to the breakfast burritos

Finally, add some of the cooked ham to the breakfast burrito (or leave it out if you want to make plain egg and cheese burritos).

Fold and roll breakfast burritos

To roll the breakfast burritos, first roll up the bottom, then fold in the sides, and then finish rolling up from the bottom until it is closed.

Breakfast burrito wrapped in parchment paper and labeled.

Place the rolled breakfast burrito on a square of parchment paper, then use the same rolling technique to wrap it in paper (bottom up, sides in, then finish rolling up). Label your breakfast burrito (I used sharpie on the parchment, but you can also do masking tape and then write on that).

Breakfast burritos in freezer bags

Then place your wrapped breakfast burritos in freezer bags, label the bags with name and date, and transfer to the freezer. For reheating instructions, refer to the text above the recipe card for options.

A reheated breakfast burrito on a plate with a newsprint liner, two small dishes of salsa and sour cream, a tangerine and cup of coffee on the side

And then pat yourself on the back because you have amazing breakfasts prepared and ready to go! (serving suggestion: salsa or sour cream for dipping). 

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Smoky Roasted Breakfast Potatoes

Big weekend breakfasts are my favorite “me time”. They’re lazy (always in my PJs, always), cozy, relaxed, delicious, and just so much less expensive than going out to brunch. Not to mention, no waiting in line for an open table, being rushed by a harried server, or enormous bill. Lately, I’ve been making these Smoky […]

The post Smoky Roasted Breakfast Potatoes appeared first on Budget Bytes.

Big weekend breakfasts are my favorite “me time”. They’re lazy (always in my PJs, always), cozy, relaxed, delicious, and just so much less expensive than going out to brunch. Not to mention, no waiting in line for an open table, being rushed by a harried server, or enormous bill. Lately, I’ve been making these Smoky Roasted Breakfast Potatoes, which I love because oven roasting means they’re hands off so I can tend to other parts of the meal, like getting my eggs just right, and the leftovers are sooooo good later.

So grab a hot cup of coffee, stay in your robe and slippers, turn on some music, and let’s make these awesome potatoes to go with your bacon and eggs!

P.S. These potatoes cook at the same temperature as my oven baked bacon, so you can do both at the same time!

Easy Peasy Smoky Oven Roasted Breakfast Potatoes

A serving platter full of Roasted Breakfast Potatoes with eggs, bacon, and oranges on the side

Why are they “Breakfast” Potatoes?

Because I’m eating them at breakfast. Ha! Honestly, I would eat or serve these any time of day, but small cubed potatoes are a common side at diners and breakfast joints across the U.S., so I went with the theme. Normally they’re fried (also known as Home Fries) but I prefer to make them in the oven. Not only is it less splattering grease, but they require a lot less attention in the oven, leaving me free to cook my eggs, dance, and enjoy my company.

How to Serve Breakfast Potatoes

Sure, these roasted breakfast potatoes are an easy side with bacon and eggs (a lot of people like to add ketchup, as well), but there’s so much more you can do with them! These simple potatoes make a great base for any number of toppings. You can pile them high with cheese, green onions, crumbled bacon, sour cream, salsa, or just about anything you like on a baked potato. Make a bowl meal out of it, even! They’re inexpensive, versatile, and delish.

If you happen to have a bell pepper in your fridge that needs to be used up, you can also dice that up and add it to the potatoes and onions before roasting. It never hurts to get another vegetable involved.

What Kind of Potatoes are Best?

I definitely prefer russet for these roasted breakfast potatoes. They’re soft on the inside, they crisp up nicely on the outside, and the size and shape makes them easy to dice. Red potatoes would be my second choice, but they do tend to be more dense than russet, so I would only use those if that’s what I had on hand. 

A sheet pan full of roasted breakfast potatoes with onions

See these potatoes used in my Country Breakfast Bowls meal prep!

 

Smoky Roasted Breakfast Potatoes

These Smoky Roasted Breakfast Potatoes cook in the oven, leaving your hands and pans free to cook your eggs and enjoy a stress-free breakfast!

  • 2 lbs. russet potatoes ($1.08)
  • 1 yellow onion ($0.32)
  • 2 Tbsp olive oil ($0.32)
  • 1 tsp smoked paprika ($0.10)
  • 1/2 tsp garlic powder ($0.05)
  • 1/4 tsp salt ($0.02)
  • freshly cracked black pepper ($0.03)
  1. Preheat the oven to 400ºF. Wash the potatoes well, then dice them into 1/2 to 3/4-inch cubes. Dice the onion into similar sized pieces.

  2. Add the diced potato and onion to a large bowl along with the olive oil, smoked paprika, garlic powder, salt, and pepper (10-15 cranks of a pepper mill). Toss the potatoes until they are well coated in oil and spices.

  3. Line a large baking sheet with parchment paper. Spread the potatoes and onions out over the parchment so they are in a single layer.

  4. Roast the potatoes for 40-60 minutes, stirring every 20 minutes, until they are brown and crispy. Total cooking time will depend on the size of your potato pieces and your personal preference for how brown and crispy you like your potatoes. Taste, and add additional salt if needed.

  5. Serve hot, with ketchup if desired.

Scroll down for the step by step photos!

Close up of roasted breakfast potatoes on a plate with eggs and orange slices

 

How to Make Roasted Breakfast Potatoes – Step by Step Photos

Three russet potatoes on a cutting board

Begin by preheating the oven to 400ºF. Wash 2 lbs. of russet potatoes (for me, this was three small-ish potatoes). I don’t peel my potatoes because A) I’m too lazy during my weekend breakfasts and B) I like the color and texture the peel provides.

Diced Potatoes on cutting board

Dice the potatoes into ½ to ¾-inch pieces. Also dice one yellow onion into similar sized pieces.

Potato, onion, and seasoning in a bowl

Add the diced potatoes and onions to a bowl along with 2 Tbsp olive oil, 1 tsp smoked paprika, ½ tsp garlic powder, ¼ tsp salt, and some freshly cracked black pepper (10-15 cranks of a pepper mill). Toss the potatoes until they are well coated in oil and spices.

Uncooked potatoes and onions on baking sheet

Line a large baking sheet with parchment and spread the seasoned potatoes and onions out over the baking sheet so they are in a single layer.

Potatoes and onions after roasting 20 minutes

Roast the potatoes in the preheated 400ºF for 40-60 minutes, stirring every 20 minutes. This is what the potatoes looked like after 20 minutes. They are beginning to soften and look a little less opaque.

Potatoes and onions after roasting 40 minutes

This is what the potatoes looked like after 40 minutes. They have a decent amount of brown on them, but I wanted them a little more brown on the edges. The length of the cooking time will depend on the size of your potato pieces and your personal preference.

Potatoes and Onions after roasting 50 minutes

So I decided to roast my potatoes for an additional 10 minutes, or 50 minutes total. This gave me some really caramelized edges, which I really like, especially on the onions.

Close up of roasted breakfast potatoes with onions

Here’s a close up so you can see all the browned goodness. Give your potatoes a taste and add more salt, if needed.

A platter full of roasted breakfast potatoes with eggs, coffee, oranges, and bacon on the side

By the time the potatoes are done, the rest of your breakfast should be, too! It’s time to sit down and enjoy the weekend. :)

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Sweet Potato Biscuits

It’s fall, and that means that I’m working sweet potatoes and pumpkin into everything. Why? They provide a subtle sweetness, a vibrant orange color, and a dose of extra nutrients. And in the case of these Sweet Potato Biscuits, the sweet potatoes keep the biscuits deliciously moist and tender. I think you’ll love these Sweet Potato […]

The post Sweet Potato Biscuits appeared first on Budget Bytes.

It’s fall, and that means that I’m working sweet potatoes and pumpkin into everything. Why? They provide a subtle sweetness, a vibrant orange color, and a dose of extra nutrients. And in the case of these Sweet Potato Biscuits, the sweet potatoes keep the biscuits deliciously moist and tender. I think you’ll love these Sweet Potato Biscuits because they’re still super simple to make, and are a fun twist on the usual for your weekend breakfast, or even Thanksgiving dinner.

Originally posted 10-11-11, updated 10-12-2019.

Sweet Potato Biscuits From Scratch

Sweet Potato Biscuits on a wire cooling rack and a couple biscuits on a plate, one open and smeared with butter

What do They Taste Like??

They taste like classic biscuits, but with a very subtle earthy sweetness. The small amount of nutmeg in the dough also gives the biscuits a warm, autumn flavor. They’re like regular biscuits, but extra special.

What Do You Serve with Sweet Potato Biscuits?

Because these biscuits are not overwhelmingly sweet, I think they’d go great served in either a sweet or savory meal. They’re great for breakfast, with eggs and sausage, or just smeared with butter and maple syrup (or honey). But they’d also be great as a side dish with a pot roast, chili, or even with Thanksgiving dinner.

Close up of two sweet potato biscuits on a plate, one open, smeared with butter, and drizzled with maple syrup

Can You Freeze Sweet Potato Biscuits?

Absolutely! Biscuits are great for freezing. If you are cooking for yourself and don’t want the challenge of eating ten biscuits in the next few days, feel free to freeze half. You can freeze your sweet potato biscuits either before or after baking. 

To freeze before baking, freeze them first on a parchment lined baking sheet, then transfer to a freezer bag once solid. You can then bake one or more as needed, straight from the freezer. They’ll just need a few extra minutes of bake time.

To freeze after baking, make sure they cool completely to room temperature first. Once cooled, place them in a freezer bag, then toss them in the freezer. They’ll be good in the freezer for about three months.

Do I have to Use a Microwave for the Sweet Potato?

Nope. I used the microwave to cook the sweet potato because it was fast and easy. You can definitely bake the sweet potato, if you like, but that will add about 45 minutes to the time needed to make this recipe (bake 400ºF for about 45 minutes, or until it is soft all the way through). You can also peel, dice, and boil the sweet potato, but keep in mind that this will add a lot more moisture to the biscuit dough, so you may need less milk to make the dough the correct consistency.

Golden brown sweet potato biscuits on the baking sheet, seen from the side.

 

Sweet Potato Biscuits

Sweet Potato Biscuits are a unique and subtly sweet twist on a classic, the perfect fall touch for your weekend brunch or Thanksgiving dinner!

  • 1 lb. sweet potato ($1.29)
  • 2.25 cups all-purpose flour, divided ($0.23)
  • 1 Tbsp baking powder ($0.12)
  • 1 Tbsp sugar ($0.02)
  • 3/4 tsp salt ($0.02)
  • 1/4 tsp ground nutmeg ($0.02)
  • 8 Tbsp butter, frozen (1 stick) ($1.04)
  • 1 cup whole milk ($0.32)
  1. Use a fork to prick the skin of the sweet potato several times. Place the sweet potato on a microwave safe plate, then microwave on high for 5 minutes. After five minutes, use the fork to pierce the sweet potato in the thickest part. If it's not very soft all the way through, microwave for an additional 1-2 minutes, or until the center is very soft.

  2. Carefully remove the sweet potato from the microwave (the plate will be VERY hot). Use a towel to grasp the sweet potato as you cut open the skin and scoop out the flesh. Scoop out one packed cup of sweet potato and place it in a medium bowl. Use the fork to mash the sweet potato until smooth. Set it aside to cool further.

  3. Preheat the oven to 400ºF. In a separate large bowl, combine 2 cups of the all-purpose flour (reserving the last 1/4 cup for later), baking powder, sugar, salt, and nutmeg. Stir until these ingredients are very well combined.

  4. Use a cheese grater to grate the frozen butter into the bowl with the flour mixture. Take care to guard your fingers and knuckles when you get down to the end of the stick of butter. Stir the grated butter into the flour mixture until they are evenly combined.

  5. Add the milk to the bowl with the mashed sweet potato. Stir or whisk the sweet potato and milk together until they are well combined. A few small chunks of sweet potato are okay.

  6. Finally, pour the sweet potato and milk mixture into the bowl of flour and butter. Stir to combine the wet and dry ingredients until one cohesive ball of dough forms. Because sweet potatoes can vary in moisture content, you may need to add extra flour or milk to the dough to get the right consistency. The biscuit dough should be slightly sticky, but not so wet that it is glossy, and no dry flour should remain on the bottom of the bowl. If the dough is too dry (not forming a single ball of dough) add a couple tablespoons of milk. If it's too wet, dust it liberally with the reserved flour.

  7. Turn the dough out onto a well floured surface. Press it down into a flat circle, about 1-inch thick. Use a biscuit cutter or a drinking glass to cut biscuits from the dough. Gather up the dough scraps, reshape them into a 1-inch thick circle, and cut more biscuits. Repeat this until no more dough remains. Place the cut biscuits on a parchment lined baking sheet.

  8. Bake the biscuits for about 20 minutes, or until they are golden brown on top. Serve warm, with butter or maple syrup.

Love sweet potatoes? ME TOO! Check out some of my other favorite sweet potato recipes: Baked Sweet Potato fries with Peanut Lime Dressing, Streuseled Sweet Potatoes, Chorizo Sweet Potato Enchiladas, Sweet Potato Casserole Baked Oatmeal, or Sweet Potato Tacos with Lime Crema.

A hand picking up half of a sweet potato biscuit, smeared with butter and drizzled with maple syrup

How to Make Sweet Potato Biscuits – Step By Step Photos

A fork pricking a raw sweet potato

Start by pricking a one pound sweet potato several times with a fork. This allows steam to escape the sweet potato as it cooks, which will prevent it from exploding in the microwave.

Fork poking a cooked sweet potato on a plate

Place the sweet potato on a microwave safe plate and cook on high for 5 minutes, or until it is tender all the way through. You can test the sweet potato by poking it again with the fork in its thickest spot. The fork should pierce the sweet potato easily. If it’s still hard in the center, microwave for 1-2 minutes longer. Carefully remove the sweet potato from the microwave (the plate will be HOT). Let it cool slightly.

one cup of mashed sweet potato in a bowl, a measuring cup on the side

Carefully scoop one cup of the sweet potato flesh out into a bowl (use a towel to hold the hot sweet potato as you scoop). Mash the sweet potato until it is mostly smooth.

Milk being poured into the bowl with the mashed sweet potato

Add one cup whole milk to the mashed sweet potato, then stir or whisk until it is mostly smooth. A few small chunks of sweet potato is fine.

Dry ingredients in a white bowl

Begin preheating the oven to 400ºF. In a large bowl, combine 2 cups all-purpose flour, 1 Tbsp baking powder, 1 Tbsp sugar, 3/4 tsp salt, and 1/4 tsp ground nutmeg. Stir the ingredients together until they are very well combined.

Grated frozen butter added to bowl of dry ingredients, cheese grater on the side

Grate one stick (8 Tbsp) of frozen butter into the flour mixture. Stir until the grated butter is well combined with the flour mixture. The small pieces of butter throughout are what will make the biscuits a little flakey.

Wet and dry ingredients being stirred together

Pour the milk and sweet potato mixture into the bowl of dry ingredients and stir until a cohesive ball of dough forms. Sweet potatoes can vary in their moisture content, so you may need to adjust the flour or milk to get the right texture dough.

Finished sweet potato dough

The sweet potato biscuit dough should look like this. Shaggy, sticky, but not glossy and wet. No dry flour should be left on the bottom of the bowl. If the dough is too dry (lots of little pieces, dry flour left in the bowl), add a tablespoon or two of milk. If the dough is too wet (very sticky or glossy), add some of the reserved flour.

Sweet potato biscuits being cut out of the dough using a glass

Use some of the reserved flour to liberally dust a work surface. Turn the dough out onto the floured surface and press it down into a 1-inch thick circle. Use a biscuit cutter or glass to cut biscuits out of the dough (my glass was 3-inches in diameter). Gather up the scraps, press it down again, and cut more biscuits. Repeat until no more biscuits can be cut.

Sweet potato biscuits ready to bake on a parchment lined baking sheet

Place the biscuits on a parchment lined baking sheet. Transfer to the oven and bake for about 20 minutes, or until the are golden brown.

Baked sweet potato biscuits on a baking sheet

Serve the sweet potato biscuits while warm. The golden brown color can be kind of masked by their orange hue, so make sure to check closely as you get close to 20 minutes! 

Maple syrup being poured onto a buttered sweet potato biscuit

I like mine with butter (yes, more butter) and just a little maple syrup for extra autumn-y goodness.

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Maple Sage Breakfast Sausage

Making breakfast an event on Sunday is one of my favorite things. I’d much rather make something from scratch at home (in my PJ’s) than go wait in line for 45 minutes at a brunch spot, only to be rushed through the meal. I’ve been working on this recipe for Maple Sage Breakfast Sausage for […]

The post Maple Sage Breakfast Sausage appeared first on Budget Bytes.

Making breakfast an event on Sunday is one of my favorite things. I’d much rather make something from scratch at home (in my PJ’s) than go wait in line for 45 minutes at a brunch spot, only to be rushed through the meal. I’ve been working on this recipe for Maple Sage Breakfast Sausage for the past couple of weeks and I’m delighted so say that it’s the perfect way to make your weekend breakfast a little extra special without having to put in a lot of extra work. It’s as easy as 1-2-3. Mix, shape, cook!

This recipe is super simple, super fast, and also reheats fabulously (hello, breakfast for dinner). So if you’re the type that likes to meal prep their breakfast, you’re going to love this Maple Sage Breakfast Sausage!

Two maple sage breakfast sausage patties on a plate with eggs and toast, and a glass of orange juice on the side.

Can I Use Pork instead of Turkey?

Yes! I used ground turkey for my Maple Sage Breakfast Sausage, but you can absolutely use ground pork. The ground turkey I used was 93% lean, 7% fat, so keep in mind that if you use a higher fat content pork your sausages may shrink more when cooked.

How to Prep Maple Sage Breakfast Sausage Ahead

If you want to prepare these breakfast sausages ahead, you have a few options. First, you can make the seasoned meat mixture the night before, either shaping them the night before or waiting until morning to shape and cook them. If shaping them the night before you can stack them between sheets of parchment or waxed paper for storage in the refrigerator.

If you’re meal prepping, simply fully cook the sausages as directed below, place them in meal prep containers, and refrigerate right away. To reheat you can either microwave, or reheat in a skillet.

Close up of four Maple Sage Breakfast Sausages in a cast iron skillet

How to Freeze Maple Sage Breakfast Sausage

You can also freeze the uncooked patties. Simply mix and shape the sausages, freeze them flat on a baking sheet lined with parchment, then once frozen transfer them to an air-tight freezer storage container, like a freezer bag. You can transfer to the refrigerator the night before to thaw, or thaw at room temperature for about 30 minutes before cooking (do not leave them at room temperature longer, or they can become a food safety hazard).

Do I have to use Maple Syrup?

While you don’t have to add maple syrup to these sausages, it does give them the most subtly delicious sweet maple flavor that I find absolutely to die for. It also helps caramelize the outsides of the sausages just a little. And you definitely want to use real maple syrup for this recipe, not “pancake syrup,” which is a cheaper maple syrup alternative (flavored and colored corn syrup).

Tablescape with two plates full of eggs, toast, and maple sage breakfast sausage, a cast iron skillet with sausage, and drinks

 

Maple Sage Breakfast Sausage

Maple Sage Breakfast Sausage is an easy way to make your weekend breakfast a little extra special, or to meal prep your breakfast protein for the week!

  • 19 oz. ground turkey ($3.49)
  • 1 tsp dried sage ($0.10)
  • 1/2 tsp dried thyme ($0.05)
  • 1/4 tsp garlic powder ($0.03)
  • 1/2 tsp smoked paprika ($0.05)
  • 1 Tbsp maple syrup ($0.30)
  • 1/2 tsp salt ($0.02)
  • freshly cracked pepper ($0.03)
  • 1 Tbsp cooking oil ($0.04)
  1. Add the ground turkey, sage, thyme, garlic powder, smoked paprika, maple syrup, salt, and some freshly cracked pepper to a bowl. Use your hands to mix the ingredients together until the ground turkey is evenly seasoned.

  2. Using a 1/4 cup measuring cup, portion and shape the ground meat mixture into patties. After measuring out 1/4 cup, make sure to flatten the patties until they are very thin, as they'll shrink inward and get thicker in the center as they cook. The shaped patties should be about 3-inches wide.

  3. To cook the Maple Sage Breakfast Sausage, add 1 Tbsp cooking oil to a skillet and heat over medium. Once hot, add the sausage patties (working in two batches if needed to prevent over crowding the skillet) and cook 3-5 minutes on each side, or until browned on the outside and cooked through. Serve hot.

Scroll down for the step by step photos!

Overhead of a cast iron skillet with five cooked Maple Sage Breakfast Sausage patties

Step by Step Photos

Ground turkey and seasoning

Add 19 oz. ground turkey, 1 tsp dried sage, 1/2 tsp dried thyme, 1/4 tsp garlic powder, 1/2 tsp smoked paprika, 1 Tbsp maple syrup, 1/2 tsp salt, and some freshly cracked pepper to a bowl. Use your hands to mix the ingredients together until the ground turkey is evenly seasoned.

shaped maple sage breakfast sausages on a cutting board

Use a 1/4 cup measuring cup to portion and shape the Maple Sage Breakfast Sausages. You’ll want to flatten the patties quite a bit, until they’re about 3-inches across, because they shrink inward and get a lot thicker as they cook.

Cooked Maple Sage Breakfast Sausage in a cast iron skillet

To cook the sausage, heat 1 Tbsp cooking oil in a large skillet over medium. Once hot, add your maple sage breakfast sausage patties, working in two batches if needed to prevent over crowding the skillet. Cook the sausage patties for 3-5 minutes on each side, or until they are well browned and cooked through.

A breakfast plate with eggs, toast, and maple sage breakfast sausage, next to a newspaper and glass of orange juice.

Serve immediately and enjoy!

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