Tacos are one of our favorite recipes to make for dinner. Ground beef, veggie, fish, turkey, steak…just to name a few. We also LOVE eating tacos for BREAKFAST! Breakfast Tacos are the BEST! They are easy to make, super satisfying, full of flavor,…
Tacos are one of our favorite recipes to make for dinner. Ground beef, veggie, fish, turkey, steak…just to name a few. We also LOVE eating tacos for BREAKFAST! Breakfast Tacos are the BEST! They are easy to make, super satisfying, full of flavor, and FUN! Who wouldn’t want to start their day with a tasty…
Looking to make vegan scrambled eggs without soy or tofu? Chickpea Scramble to the rescue! Packed with protein and nutrients, it’s perfect for a savory breakfast, a light and wholesome lunch, or a flavorful dinner side dish.
Looking to make vegan scrambled eggs without soy or tofu? Chickpea Scramble to the rescue! Packed with protein and nutrients, it's perfect for a savory breakfast, a light and wholesome lunch, or a flavorful dinner side dish.
This Baked Oatmeal recipe is easy and adaptable! With only 15 minutes of hands-on time, this wholesome, delicious breakfast is made with oats, nuts, and seasonal fruit. Vegan and gluten-free adaptable.
This Baked Oatmeal recipe is easy and adaptable! With only 15 minutes of hands-on time, this wholesome, delicious breakfast is made with oats, nuts, and seasonal fruit. Vegan and gluten-free adaptable.
Breakfast foods are some of our favorite foods and our Sausage Strata recipe is hard to beat! This super simple strata is so comforting, delicious and can feed between 8 and 10 people! Our strata is also a favorite because you can make it the night before and just pop it in the oven before you’re ready to serve it! We make this recipe whenever we have overnight guests over, but especially when during the…
Breakfast foods are some of our favorite foods and our Sausage Strata recipe is hard to beat! This super simple strata is so comforting, delicious and can feed between 8 and 10 people! Our strata is also a favorite because you can make it the night before and just pop it in the oven before you’re ready to serve it!
We make this recipe whenever we have overnight guests over, but especially when during the holidays. It’s one of the best Christmas morning breakfasts you could ask for!
What is a Strata?
A strata is a layered egg casserole, usually involving layers of bread with some sort of filling between the layers. It’s most popular as a brunch dish and is similar to a bread pudding, but more often made savory (like our recipe today!).
How to Make Our Sausage Strata Recipe
Ingredients
Process
Place a large skillet over heat. Add oil and brown sausage, breaking it up as it cooks.Transfer sausage to bowl and set aside.
Add more oil to skillet and sauté onion and garlic. Season with salt and pepper.
Add spinach and continue to sauté until spinach wilts.
Pour onion mixture into bowl with sausage and set aside.
Grease baking dish with butter.
In a liquid measuring cup whisk together eggs and cream until completely combined. Generously season with salt and pepper.
Add half bread pieces into the bottom of the baking dish in an even layer.
Top with half the sausage, spinach and onion mixture.
Pour half the egg and cream mixture over strata and sprinkle with half shredded cheese.
Repeat previous step until everything has been used and baking dish is full. Top dish with half green onions.
Tightly cover strata with foil and refrigerate overnight (or at least one hour).
Preheat oven. Bake covered strata in oven. Uncover and continue to bake until the top has browned and slightly crisped at the edges and the center has just set. Cool strata for several minutes, top with remaining green onion and serve.
We love recipes like this Sausage Strata because there are endless flavor possibilities! Below we have some different ingredients that would taste delicious in our strata!
Different cheeses to use: fontina, gruyere, comte, havarti, gouda
Protein alternatives: crumbled bacon, diced ham, turkey breakfast sausage, diced and sautéed tofu
Vegetables to add: sautéed mushrooms, kale, bell peppers, asparagus
Tips and Tricks for Sausage Strata Success
We recommend using a hardier bread like sour dough or a crusty Italian loaf. Since the strata sits overnight, you want to use a hearty bread so the casserole maintains some body and bite to it. If using a softer bread like brioche, only allow the strata to sit for up to 3 hours in the refrigerator to avoid a soggy final product.
Whole milk can be used instead of cream, but it should be whole milk. Anything less than will produce too much water while baking and may cause the strata to be soggy with excess liquid pooled at the bottom.
Stick to great melting cheeses to help meld everything together. The options we listed above all melt very well.
Make Ahead and Freezing Our Sausage Strata Recipe
Make Ahead
Our recipe can be (and is encouraged) to be made the night before, tightly covered with foil and refrigerated. This allows the egg and cream mixture to soak into the bread, so when it bakes you end up with soft, custard-like pieces of bread loaded with flavor. This also makes this dish perfect for holidays, overnight guests and busy brunches.
Freezing
A whole strata can be frozen, after it’s baked. Just allow the strata to cool completely. Tightly cover with 2 layers of foil, completely wrapping the dish and place in the freezer for up to 2 months. When ready to serve, remove one layer of foil and bake (covered and frozen) for 30 minutes. Uncover and continue to bake for an additional 15 minutes or until the strata has heated through.
Leftovers can be frozen in individual portions, wrapped in foil and then stored in an airtight container for up to 2 months. When ready to serve, leftover portions can be unwrapped, placed onto a microwave safe plate, covered with a damp paper towel and heated for 3 to 5 minutes (depending on the strength of your microwave).
A rich and delicious Sausage Strata that everyone will love! This easy recipe is perfect makes enough to feed a crowd and can be made the night before, for a simple wake and bake breakfast or brunch the next day!
Place a large skillet over medium heat. Add oil and brown sausage, breaking it up as it cooks, about 3 to 4 minutes. Transfer sausage to bowl and set aside.
Add remaining oil to skillet and sauté onion and garlic for 2 to 3 minutes. Season with salt and pepper.
Add spinach and continue to sauté until spinach wilts, 2 minutes.
Pour onion mixture into bowl with sausage and set aside.
Grease 9"x13" baking dish with 2 tablespoons butter.
In a liquid measuring cup whisk together eggs and cream until completely combined. Generously season with salt and pepper.
Add half bread pieces into the bottom of the baking dish in an even layer. Top with half the sausage, spinach and onion mixture. Pour half the egg and cream mixture over strata and sprinkle with half shredded cheese.
Repeat previous step until everything has been used and baking dish is full. Top dish with half green onions.
Tightly cover strata with foil and refrigerate overnight (or at least one hour).
Preheat oven to 375˚F. Bake covered strata in oven for 30 minutes. Uncover and continue to bake for an additional 15 to 20 minutes or until the top has browned and slightly crisped at the edges and the center has just set.
Cool strata for 10 to 15 minutes, top with remaining green onion and serve.
Notes
Tips and Tricks for Strata Success
We recommend using a hardier bread like sour dough or a crusty Italian loaf. Since the strata sits overnight, you want to use a hearty bread so the casserole maintains some body and bite to it. If using a softer bread like brioche, only allow the strata to sit for up to 3 hours in the refrigerator to avoid a soggy final product.
Whole milk can be used instead of cream, but it should be whole milk. Anything less than will produce too much water while baking and may cause the strata to be soggy with excess liquid pooled at the bottom.
Stick to great melting cheeses to help meld everything together. The options we listed above all melt very well.
Make Ahead and Freezing Our Strata RecipeMake AheadOur recipe can be (and is encouraged) to be made the night before, tightly covered with foil and refrigerated. This allows the egg and cream mixture to soak into the bread, so when it bakes you end up with soft, custard-like pieces of bread loaded with flavor. This also makes this dish perfect for holidays, overnight guests and busy brunches.FreezingA whole strata can be frozen, after it’s baked. Just allow the strata to cool completely. Tightly cover with 2 layers of foil, completely wrapping the dish and place in the freezer for up to 2 months. When ready to serve, remove one layer of foil and bake (covered and frozen) for 30 minutes. Uncover and continue to bake for an additional 15 minutes or until the strata has heated through.Leftovers can be frozen in individual portions, wrapped in foil and then stored in an airtight container for up to 2 months. When ready to serve, leftover portions can be unwrapped, placed onto a microwave safe plate, covered with a damp paper towel and heated for 3 to 5 minutes (depending on the strength of your microwave).
This easy Apple Crisp recipe is so cozy! Deliciously spiced baked apples with a crunchy oat & nut topping, with just 20 minutes of hands-on time. Vegan and gluten-free adaptable.
This easy Apple Crisp recipe is so cozy! Deliciously spiced baked apples with a crunchy oat & nut topping, with just 20 minutes of hands-on time. Vegan and gluten-free adaptable.
Fluffy, light and crispy, these Mashed Potato Cakes are a simple, delicious way to repurpose your leftover mashed potatoes. Fast and easy, made with only 4 simple ingredients!
Fluffy, light and crispy, these Mashed Potato Cakes are a simple, delicious way to repurpose your leftover mashed potatoes. Fast and easy, made with only 4 simple ingredients!
What is usually the best part of any meal? The ROLLS! A warm, buttery, soft roll always makes a meal special. It is what most people look forward to at holiday meals, Sunday dinner, or any special celebration. If you are looking for the perfect dinner …
What is usually the best part of any meal? The ROLLS! A warm, buttery, soft roll always makes a meal special. It is what most people look forward to at holiday meals, Sunday dinner, or any special celebration. If you are looking for the perfect dinner roll recipe, look no further. This dinner roll recipe…
These pumpkin spice waffles are one of our new favorite breakfasts for fall! They’re crispy on the outside, hot and fluffy on the inside, and full of pumpkin flavor. Once we had the recipe perfected, they were quickly added to our list of favorite pumpkin recipes because as soon as the first leaf falls, we can’t get enough of the orange stuff! Get ready to rotate between pumpkin donuts, these pumpkin waffles, and cheesy pumpkin…
These pumpkin spice waffles are one of our new favorite breakfasts for fall! They’re crispy on the outside, hot and fluffy on the inside, and full of pumpkin flavor. Once we had the recipe perfected, they were quickly added to our list of favorite pumpkin recipes because as soon as the first leaf falls, we can’t get enough of the orange stuff! Get ready to rotate between pumpkin donuts, these pumpkin waffles, and cheesy pumpkin pancakes for a deliciously festive fall season!
You’ll love how easy these waffles are to make and how delicious they taste straight out of the iron. All you need is a little butter and syrup, but we won’t say no to a dollop of pumpkin butter slathered on top, either! We recommend making more than you need and freezing the extras for a quick weekday breakfast that just needs to be popped back into the toaster!
How to Make Pumpkin Waffles
Ingredients
Process
In a mixing bowl, whisk together flour, sugar, baking powder, spices, and salt.
Add the remaining ingredients.
Stir together with a fork until a batter forms and the mixture is still lumpy, but no dry spots remain.
Set the waffle iron to the desired temperature. Once heated, lightly spray the top and bottom with nonstick cooking spray.
Pour ⅓ cup of the batter into the center of the waffle iron and press. Once desired doneness has been achieved, transfer the waffle to a baking sheet and repeat until all batter has been used, keeping the waffles in a single layer.
Storing Leftover Waffle Batter
If you’re not ready to use all of the batter and want to save it for another morning, you can! When storing waffle batter, keep in mind that the longer the batter sits, the more leavening power will be lost from the baking powder. We recommend storing any leftover waffle batter in the refrigerator in an air-tight container for up to two days.
For an easier pumpkin waffle breakfast, you can combine all of the dry ingredients for this recipe ahead of time and store it in an airtight container in the pantry until you’re ready to use it.
Storing and Reheating Leftover Waffles
Whether you’re making a double (or a triple!) batch of these waffles or end up having one or two left uneaten, they’re perfect for saving and eating another day.
You can store leftovers in the refrigerator for up to three days. Lay the waffles in a single layer on a pan or plate, cover, and refrigerate.
If you want to keep them for more than three days, store your leftovers in the freezer! Lay the waffles in a single layer on a sheet pan and freeze for 2-4 hours or until mostly frozen. Then, add the waffles to a freezer bag or an airtight freezer container and freeze for up to 3 months.
To reheat waffles, pop them in the toaster until warmed through. If reheating from frozen, you may need to warm it in the microwave for 20-30 seconds first so that the outside doesn’t get over-browned before the inside warms through.
Tips for Making the BEST Pumpkin Waffles
Avoid overmixing the batter, or the waffles will be dense and tough. Mix only until the dry spots are gone. The batter will still be a bit lumpy.
We love the mix of cinnamon, ginger, nutmeg, clove, and allspice to give these waffles a warm pumpkin spice flavor. If you’re short on time or don’t have all the spices needed, a second option would be to use a pre-mixed pumpkin pie spice mix.
If you plan on making extras to freeze and reheat later, slightly undercooked the ones you want to freeze, just so the outside isn’t too dark. This way, you can brown them and warm them in the toaster without burning the outside of the waffles.
What to Serve with Our Waffles
For a complete fall breakfast, serve these pumpkin spice waffles with:
In a mixing bowl whisk together flour, sugar, baking powder, spices, and salt.
Add the remaining ingredients.
Stir together with a fork until a batter forms, mixture is still lumpy, but no dry spots remain.
Set waffle iron to desired temperature. Once heated, lightly spray the top and bottom with nonstick cooking spray.
Pour ⅓ cup of the batter into the center of the waffle iron and press. Once desired doneness has been achieved, transfer waffle to a baking sheet and repeat until all batter has been used.
Notes
**Recipe Makes 6 Waffles – Each Waffle is 1 Serving**
No Sunday morning breakfast is complete without a tall stack of pancakes. But if you’re tired of flat flapjacks, we’re about to change your breakfast world with this buttermilk pancake recipe. You’ll love how light and fluffy these pancakes are, the tangy sweet flavor, and the little crunch that comes from the butter-browned edges. Serve these buttermilk pancakes with a little blackberry jam, syrup, and a side of bacon and scrambled eggs for a simple,…
No Sunday morning breakfast is complete without a tall stack of pancakes. But if you’re tired of flat flapjacks, we’re about to change your breakfast world with this buttermilk pancake recipe. You’ll love how light and fluffy these pancakes are, the tangy sweet flavor, and the little crunch that comes from the butter-browned edges.
Serve these buttermilk pancakes with a little blackberry jam, syrup, and a side of bacon and scrambled eggs for a simple, filling, and incredibly delicious breakfast. And if you want to enjoy these pancakes any day of the week, make extras and freeze them. They’re perfect for warming up in the toaster for a 5-minute breakfast on a busy morning!
Why We Love These Buttermilk Pancakes
They’re extra light and fluffy.
The buttermilk adds the perfect amount of tang, perfectly balanced by a light sweetness.
You can easily freeze any extras for a quick and delicious weekday morning breakfast!
Super versatile! Keep everyone happy by using various add-ins like blueberries, chocolate chips, or bananas and cinnamon!
How to Make the BEST Buttermilk Pancakes
Ingredients
Process
1.Place all of the dry ingredients into a mixing bowl and whisk together until combined.
2. Add all remaining ingredients, except for the 3 tablespoons of (un-melted) butter.
3. Whisk the wet ingredients into the dry with a fork until no dry spots remain but the batter is still lumpy.
4. Place a griddle or skillet over medium heat. Add remaining butter and melt (if using skillet, melt butter and make pancakes in batches).
5. Pour 1/3 cup batter over melted butter and lower heat to medium-low. Cook pancakes until the top begins to bubble and barely set, about 3 to 4 minutes.
6. Flip and continue to cook until set, about 2 to 3 minutes. Remove from heat and serve.
Tips and Tricks for the BEST Buttermilk Pancakes
Avoid overmixing the batter! You want to combine the wet and dry ingredients just until there are no more dry spots left. Too much mixing will make the pancakes dense and tough.
Pour the pancakes onto a hot griddle or pan. To see if it’s hot enough, flick just a little water onto the griddle. If it sizzles and quickly evaporates, the skillet is hot enough. This helps the outside brown nicely as the inside cooks.
Wait to flip the pancakes until you start to see bubbles in the top of the batter pop and form little holes. At this point, the underside and inside should be cooked enough to flip and cook just a little bit longer.
When your pancakes are done, avoid stacking them while you wait for everyone to be served. Stacking pancakes on top of each other can make the outside mushy instead of crispy. Keep them in a single layer until ready to serve to keep the outsides crisp!
Variations
While these pancakes are amazing when just served with a bit of butter and syrup, you can always try these delicious options as well!
Change up your toppings: Slather the tops of these pancakes with plum preserves, pumpkin butter, strawberry jam, or peanut butter.
Use Add-ins: Toss in half to one cup of blueberries, diced strawberries, mixed berries, diced bananas, chocolate chips, and any combination of add-ins to make each pancake a special treat!
Storing Leftover Batter and Reheating Pancakes
While you may be able to store some types of pancake batter in the refrigerator or freezer, buttermilk batter doesn’t keep as well. As this batter sits too long, the pancakes won’t fluff up like they will when the batter is freshly made that same day.
You can, however, store leftover cooked buttermilk pancakes. And we highly recommend doing so!
Whether you end up with a few extra pancakes or double the batch with the intention of leftovers, these pancakes can be refrigerated or frozen to enjoy later. **We recommend slightly undercooking the pancakes you intend to reheat at a later date.
To store leftover pancakes in the refrigerator: Place them on a platter or a pan in a single layer or place a small sheet of parchment paper in between a stack of pancakes. Keep them in an airtight container in the refrigerator for up to 3 days. To reheat, we recommend a toaster oven or a toaster. Just pop them in the toaster and toast on low or until they’re heated through.
To store leftover pancakes in the freezer: Place the pancakes on a sheet pan in a single layer and freeze for 2-4 hours. Then, add all of the pancakes to an airtight container or freezer bag and freeze for up to 3 months. To reheat frozen buttermilk pancakes, pop them into the toaster until heated.
Our Favorite Dishes to Serve with Buttermilk Pancakes
Buttermilk pancakes go well with any breakfast spread (or just on their own if we’re being honest!), but especially these breakfast favorites!
We make pancakes almost every single weekend. A few favorites include: buttermilk, blueberry, chocolate chip, lemon ricotta, and pumpkin. We also love making German Pancakes and this Brown Butter Dutch Baby. A Dutch baby is like a crepe, popover, and p…
We make pancakes almost every single weekend. A few favorites include: buttermilk, blueberry, chocolate chip, lemon ricotta, and pumpkin. We also love making German Pancakes and this Brown Butter Dutch Baby. A Dutch baby is like a crepe, popover, and pancake all in one recipe. You make the batter in a blender, pour it into…
Tacos are one of our favorite recipes to make for dinner. Ground beef, veggie, fish, turkey, steak…just to name a few. We also LOVE eating tacos for BREAKFAST! Breakfast Tacos are the BEST! They are easy to make, super satisfying, full of flavor, and FUN! Who wouldn’t want to start their day with a tasty… 
What is usually the best part of any meal? The ROLLS! A warm, buttery, soft roll always makes a meal special. It is what most people look forward to at holiday meals, Sunday dinner, or any special celebration. If you are looking for the perfect dinner roll recipe, look no further. This dinner roll recipe… 
We make pancakes almost every single weekend. A few favorites include: buttermilk, blueberry, chocolate chip, lemon ricotta, and pumpkin. We also love making German Pancakes and this Brown Butter Dutch Baby. A Dutch baby is like a crepe, popover, and pancake all in one recipe. You make the batter in a blender, pour it into…