Leftover Stuffing Muffins

Use up your Thanksgiving leftovers in these customizable savory Leftover Stuffing Muffins. The perfect grab-and-go breakfast!

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We’re all about reducing food waste over here at Budget Bytes, so I want to make sure you’ve got plenty of options for enjoying your Thanksgiving leftovers later this week! These Leftover Stuffing Muffins have been a reader favorite since they were posted back in 2014, and since I made them again myself last week I decided to give the photos a little facelift. The recipe is the same as always, simple, delicious, and portable. ;) These tasty little savory muffins make a great grab-n-go breakfast!

Originally posted 11/29/2014, updated 11/23/2021.

close up overhead shot of stuffing muffins on a cooling rack

What is a Stuffing Muffin?

Okay, these are basically like those little egg bites that you can get at Starbucks, but with leftover stuffing added into the mix. In addition to the eggs and stuffing, I also added leftover turkey and spinach. So it’s like little single-serving baked eggs with meat, vegetables, and stuffing. Super tasty, super portable, and the perfect make-ahead breakfast!

Choose Your Ingredients

These great little muffins are a super flexible way to combine your Thanksgiving leftovers into a “new” meal and avoid Thanksgiving burnout. The bulk of this recipe is leftover stuffing (dressing), but you can add a variety of other ingredients into the mix and make them your own. Here are some other ingredients that would taste awesome in these Leftover Stuffing Muffins:

  • Chopped broccoli
  • Chopped ham
  • Roasted sweet potatoes or butternut squash
  • Chopped green beans
  • Mushrooms
  • Corn
  • Cheese (cheddar, brie, mozzarella, feta, goat)

Whatever you decide to add, make sure it’s chopped into small pieces!

Bake it as a Casserole

While I haven’t done this yet, you could definitely bake this as a breakfast casserole, just like a strata. This amount of ingredients would probably fit an an 8×8 or 9×9-inch casserole dish. You’ll need to bake it until the center reaches an internal temperature of 160ºF.

How Long Do They Last?

You’ll want to either freeze or eat these leftover stuffing muffins within a few days, assuming you made them the day after Thanksgiving. Unfortunately, there’s no exact lifespan of dishes like this because the freshness and safety of leftovers can depend on so many different things, like how long the ingredients stayed at room temperature before they were refrigerated, the conditions within your refrigerator, and how quickly they were able to cool down once inside the refrigerator. When in doubt, play it safe!

close up of a stuffing muffin that has been bitten into
Close up of leftover stuffing muffins on a cooling rack

Leftover Stuffing Muffins

Use up your Thanksgiving leftovers in these customizable savory Leftover Stuffing Muffins. The perfect grab-and-go breakfast!
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 muffins
Calories 143kcal
Author Beth – Budget Bytes

Ingredients

  • 2 tsp butter (for greasing the muffin tin)
  • 3 cups prepared stuffing or dressing
  • 1 cup chopped turkey or ham
  • 1/4 lb. frozen spinach, thawed and squeezed
  • 6 large eggs
  • 2 Tbsp milk
  • 1/4 tsp salt
  • 1/4 tsp Freshly cracked pepper

Instructions

  • Preheat the oven to 375 degrees. Grease a muffin tin with butter, oil, or non-stick spray. Thaw and squeeze the spinach dry.
  • Add the stuffing, turkey, and spinach to a bowl, then stir gently to combine without breaking up the stuffing too much.
  • Divide the stuffing mixture between all 12 wells of the muffin tin. Leave the stuffing loosely packed in the cups so that the egg mixture can fill in around the stuffing.
  • In a medium bowl, whisk together the eggs, milk, salt, and pepper. Divide the egg mixture among the 12 wells, starting with 2 Tbsp per muffin and then adding a little bit more until all of the egg mixture has been used. The egg will not fully cover the stuffing, it will puff up as it bakes.
  • Bake the muffins for 25-30 minutes or until golden brown and crispy on the top. Allow the muffins to cool slightly, then run a knife around the edges to loosen and remove each muffin. Serve warm.

Nutrition

Serving: 1muffin | Calories: 143kcal | Carbohydrates: 12g | Protein: 7g | Fat: 7g | Sodium: 347mg | Fiber: 2g

How to Make Leftover Stuffing Muffins – Step by Step Photos

Greased muffin tin

Start by preheating the oven to 375ºF. Grease a muffin tin with butter, oil, or non-stick spray.

Stuffing muffin ingredients in a bowl, not mixed

First, mix together your solid ingredients. This is where you can get creative. I used 3 cups of leftover herb stuffing, 1 cup of chopped Thanksgiving turkey, and 1/4 lb. of frozen spinach (thawed and squeezed dry). Whatever you use, make sure it’s chopped into small pieces and all vegetables have been cooked down to remove most of their moisture. 

Muffin ingredients stirred together in a bowl

Gently stir the ingredients together until combined. Try not to stir too vigorously because that moist stuffing can kind of turn into a paste if stirred too much, and you want this mixture to remain chunky.

Solid ingredients added to the muffin tin

Divide the stuffing mixture between the 12 wells of a muffin tin. Do not pack the stuffing down into the well, you want there to be some empty space to be filled in with the egg mixture.

milk and eggs in a bowl with a whisk

Whisk together 6 eggs, 2 Tbsp of milk or cream, 1/4 tsp salt, and ¼ tsp freshly cracked pepper. Whisk until it’s really smooth to make it easier to pour into the muffin tins.

Egg mixture being scooped into the muffin tin

Divide the whisked egg mixture between all 12 wells of the muffin tin. To make sure you don’t run out of egg mixture, start by adding just 2 Tbsp to each well, then go back to add a little bit more to each until you’ve used all of the egg mixture. The egg will not fully cover the solid ingredients. The egg will puff up quite a bit as it bakes.

baked leftover stuffing muffins

Bake the Leftover Stuffing Muffins in the preheated 375ºF oven for 25-30 minutes, or until the tops are brown and crispy on the edges. Let them cool slightly, then run a knife around the edges to help loosen and remove the muffins.

Close up of leftover stuffing muffins on a cooling rack

Allow them to cool to room temperature, then transfer to an air-tight container to store in the refrigerator or freezer. A quick zap in the microwave will make them hot and breakfast ready!

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Spinach and Mushroom Crustless Quiche

I’m a big fan of savory breakfast dishes and this Spinach and Mushroom Crustless Quiche might be my new favorite! It’s very filling, full of vegetables, and doesn’t leave me with a carb hangover (I’m looking at you, pancakes). You can serve it up at brunch or eat it for lunch or dinner, so give […]

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I’m a big fan of savory breakfast dishes and this Spinach and Mushroom Crustless Quiche might be my new favorite! It’s very filling, full of vegetables, and doesn’t leave me with a carb hangover (I’m looking at you, pancakes). You can serve it up at brunch or eat it for lunch or dinner, so give this spinach and mushroom crustless quiche recipe a try the next time you want to prepare something special. I promise it’s worth the effort!

Originally posted 11/1/2011, updated 11/9/2021.

Close up overhead view of a spinach and mushroom crustless quiche in a pie dish

Isn’t a “crustless quiche” just a frittata?

While they are both baked egg dishes, there are distinct differences. The main difference is the texture. Quiches are a custard made with egg, cheese, and milk or cream. They have a soft, delicate texture. Frittatas, on the other hand, contain little to no milk or cream, so it is closer in texture to an omelet or baked egg. The other significant difference comes in the cooking process. Frittatas start on the stovetop and only finish only for the last few minutes in the oven. Quiches are baked in the oven only.

Can this crustless quiche be reheated?

Yes, this is one of my favorite make-ahead breakfast dishes! But you do need to be cautious while reheating because overheating can cause the egg proteins to seize up, expel water, and become rubbery. For that reason, I suggest reheating in the microwave only until the crustless quiche is warmed through, but not piping hot. This will store in the refrigerator for about 4 days.

Can You Freeze Quiche?

Egg dishes like crustless quiche freeze just so-so. This is one of those grey areas where it will depend a lot on how sensitive you are to texture changes. The egg will seep a little water upon freezing, thawing, and reheating, which may or may not bother you. I suggest testing this with one piece of the quiche first to see if the changes are acceptable to you. To freeze, cool the quiche in the refrigerator first, then wrap tightly in plastic and transfer to the freezer. Thaw in the refrigerator overnight before reheating.

Love this Spinach Mushroom and Feta Crustless Quiche? Try my Bacon Broccoli Cheddar Crustless Quiche, too!

A slice of crustless quiche being held in front of the pie dish on a spatula

close up view of sliced spinach and mushroom crustless quiche in the pie dish

Spinach Mushroom and Feta Crustless Quiche

This easy, tasty Spinach Mushroom and Feta Crustless Quiche is low on carbs and big on flavor. This veggie-filled breakfast will keep you full and happy.
Total Cost $5.89 recipe / $0.98 serving
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 6 slices
Calories 187kcal

Ingredients

  • 1 10oz. box frozen chopped spinach $1.00
  • 8 oz. mushrooms $1.49
  • 1 clove garlic, minced $0.08
  • 1/8 tsp Salt $0.01
  • 1 Tbsp cooking oil, divided $0.04
  • 2 oz. feta cheese $1.10
  • 4 large eggs $0.83
  • 1/4 cup grated Parmesan $0.44
  • 1/4 tsp pepper $0.02
  • 1 cup milk $0.42
  • 1/2 cup shredded mozzarella $0.46

Instructions

  • Preheat the oven to 350ºF. Thaw and squeeze as much moisture out the spinach as possible. Rinse any dirt or debris from the mushrooms, then slice thinly. Mince the garlic.
  • Slice the mushrooms and mince the garlic. Add the mushrooms, garlic, salt, and a ½ Tbsp cooking oil to a skillet. Sauté the mushrooms over medium heat until they have released all of their moisture and it has evaporated from the skillet. No water should remain in the skillet.
  • Brush the other ½ Tbsp cooking oil inside a 9-inch pie plate. Layer the mushrooms, spinach, and crumbled feta into the pie plate.
  • In a large bowl, whisk together the eggs, Parmesan, pepper, and milk.
  • Pour the egg mixture into the pie plate over the spinach, mushrooms, and feta. Top with the shredded mozzarella.
  • Bake the crustless quiche in the preheated 350ºF oven for about 50 minutes, or until it is golden brown on top and the internal temperature reaches 160ºF. Slice and enjoy!

Video

Nutrition

Serving: 1slice | Calories: 187kcal | Carbohydrates: 6g | Protein: 13g | Fat: 13g | Sodium: 378mg | Fiber: 2g

How to Make Spinach and Mushroom Crustless Quiche – Step by Step Photos

thawed and squeezed spinach in a bowl

Preheat the oven to 350ºF. Thaw one 10oz. block of frozen chopped spinach (I use the microwave), then squeeze out as much of the moisture as possible. The spinach should be fairly dry after squeezing, no water remaining in the bottom of the bowl.

sliced mushrooms on a cutting board

Slice 8oz. of mushrooms and mince one clove of garlic.

Sautéed mushrooms in a skillet

Add the mushrooms to a skillet with ½ Tbsp cooking oil, one clove of minced garlic, and ⅛ tsp salt. Sauté the mushrooms until they release all of their moisture and it has evaporated off the bottom of the skillet. 

Layered mushrooms, spinach, and feta in a pie dish

Brush another ½ Tbsp cooking oil over the inside surface of a 9″ pie dish. Layer in the sautéed mushrooms, squeeze-dried spinach, and 2oz. crumbled feta.

Milk being poured into a bowl with eggs, Parmesan, and pepper

Next, make the savory custard. Whisk together 4 large eggs, ¼ cup grated Parmesan, 1 cup milk, and ¼ tsp pepper.

custard mixture being poured into the pie dish

Pour the custard mixture into the pie dish over the spinach, mushrooms and feat. Sometimes I like to use a larger baking tray to transport my pie plate in and out of the oven. I feel like it makes it a little easier to do without spilling, but that’s up to you.

unbaked quiche topped with grated mozzarella

Top the unbaked quiche with a little shredded mozzarella. You don’t need much, I only used about ½ cup or ¼ off an 8oz. block.

baked spinach and mushroom quiche

Bake the quiche in the preheated 350ºF oven for about 50 minutes, or until it’s golden brown on top or until the internal temperature reaches 160ºF.

close up view of sliced spinach and mushroom crustless quiche in the pie dish

Slice and serve warm! 

Spinach and Mushroom Crustless Quiche is a great low carb breakfast or brunch tread packed with vegetables and protein. BudgetBytes.com

(old photo from 2011 😊)

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Pumpkin Smoothie

This pumpkin smoothie was one of my first experiments with pumpkin purée TEN years ago. I had a little bit of pumpkin leftover from another recipe and thought, “Hey, can I put this in my smoothie?” Yes, Beth, yes you can. And it will taste like a pumpkin pie milkshake. Forget the PSL, this is […]

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This pumpkin smoothie was one of my first experiments with pumpkin purée TEN years ago. I had a little bit of pumpkin leftover from another recipe and thought, “Hey, can I put this in my smoothie?” Yes, Beth, yes you can. And it will taste like a pumpkin pie milkshake. Forget the PSL, this is the pumpkin drink I want to be drinking. Especially if you live in the south and it’s still 80 degrees outside in October. :P

Originally posted 10-19-2011, updated 10-27-2021. 

side view of a pumpkin smoothie in a tall glass with whipped cream and a straw

What’s in A Pumpkin Smoothie?

The ingredients for this smoothie are incredibly simple: pumpkin purée, frozen banana, ground flaxseed, pumpkin pie spice, milk, sweetener of choice, and vanilla extract. The frozen banana gives the smoothie an ice-cream-like texture and the ground flaxseed almost makes the smoothie taste like a graham cracker crust has been blended right into the drink. It’s magical!

Use the Milk of Your Choice

I used whole milk because it is the richest and creamiest, but you can use any non-dairy milk substitute in its place. If your non-dairy milk is already sweetened or vanilla flavored, you can reduce the added sweetener and or skip the vanilla extract listed in the recipe below.

Sweeten to Taste

The best part about making your own smoothie is that you can add as much or as little sugar as you want, and use whatever kind of sugar or sugar substitute that you like. I used brown sugar because it has a rich flavor that makes the smoothie even more pie-like, but you can use honey, white sugar, agave, stevia, or whatever you like. The frozen banana does offer some sweetness on its own, but I found the little extra sweetness really made a difference.

Pumpkin Pie Spice

If you don’t have store-bought pumpkin pie spice, you can use my recipe for homemade pumpkin pie spice here, or just sub in ¼ tsp cinnamon if needed. It’s such a small amount in the smoothie that it won’t make or break the smoothie.

overhead view of pumpkin pie smoothie in the glass with a straw and whipped cream

 

side view of pumpkin smoothie, pumpkins behind it

Pumpkin Smoothie

Forget the PSL, this pumpkin smoothie should be the official drink of October. It's fast, easy, and tastes like a pumpkin pie milkshake!
Total Cost $0.94 each
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 16oz.
Calories 339kcal
Author Beth - Budget Bytes

Ingredients

  • 1/3 cup pumpkin purée $0.18
  • 1 frozen banana $0.20
  • 1 Tbsp ground flaxseed $0.03
  • 1/4 tsp pumpkin pie spice $0.02
  • 1 cup milk* $0.42
  • 1/4 tsp vanilla extract $0.07
  • 1 tsp brown sugar* $0.02

Instructions

  • Add the pumpkin, frozen banana, flaxseed, pumpkin pie spice, milk, and vanilla in a blender. Blend until smooth.
  • Add the brown sugar (or sweetener of choice) and blend again. Taste and adjust the sweetness to your liking. Enjoy cold.

Notes

*You can use the milk and sweetener of your choice.

Nutrition

Serving: 1smoothie | Calories: 339kcal | Carbohydrates: 52g | Protein: 11g | Fat: 12g | Sodium: 114mg | Fiber: 7g

Side view of a pumpkin smoothie in a glass with a straw

How to Make a Pumpkin Smoothie – Step By Step Photos

smoothie ingredients in the blender

Add ⅓ cup pumpkin purée, 1 frozen banana, 1 Tbsp ground flaxseed, ¼ tsp pumpkin pie spice, 1 cup milk, and ¼ tsp vanilla extract to a blender.

Blended smoothie in the blender

Blend until smooth, then give the smoothie a taste and add the sweetener of your choice to your liking. I added one teaspoon brown sugar.

Blended smoothie from above

Briefly blend again to dissolve the sweetener into the drink, then enjoy!

Close up side view of a pumpkin smoothie

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Autumn Fruit and Nut Oatmeal

Oatmeal has been one of my favorite budget ingredients since day one. It’s super inexpensive, shelf-stable, and can be used in both sweet and savory dishes. Not to mention, a warm bowl of oatmeal is just the epitome of cozy. 🥰 This Autumn Fruit and Nut Oatmeal is one of the first flavored oatmeal I […]

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Oatmeal has been one of my favorite budget ingredients since day one. It’s super inexpensive, shelf-stable, and can be used in both sweet and savory dishes. Not to mention, a warm bowl of oatmeal is just the epitome of cozy. 🥰 This Autumn Fruit and Nut Oatmeal is one of the first flavored oatmeal I made back in the day when I was flat broke but knew I still needed to put something good in my belly. You can make one serving at a time, or make a batch of two as listed below and just microwave the second half for your breakfast the next morning (or share with someone you love). Enjoy!

Originally posted 10-29-2010, updated 10-7-2021.

Overhead view of two bowls of autumn fruit and nut oatmeal

What Kind of Oats are Best?

My favorite kind of oats to use for a classic bowl of oatmeal are old-fashioned rolled oats. These oats have plenty of texture so you don’t end up with a bowl of mush, and they still cook relatively quickly (about 5 minutes). You can use quick oats if you have to, but you’ll want to adjust the cooking time according to what is suggested on the package and keep in mind that the texture won’t be as great. You could definitely do something similar with steel-cut oats, although they require a much longer cooking time and more liquid, so adjust as needed. 

Sweeten to Your Liking

I used a couple of tablespoons of maple syrup to sweeten my Autumn Fruit and Nut Oatmeal because that maple flavor adds to the whole autumn vibe. But real maple syrup can be expensive, so if you want to cut the costs on this bowl a bit, try using brown sugar instead. Brown sugar still goes great with all the flavors in this bowl and is much less expensive. Feel free to swap out with any sweetener of your choice, keeping in mind the flavor differences from maple syrup. 

How to Store Leftovers of Autumn Fruit and Nut Oatmeal

The batch below makes two servings, so if you want to save the second serving for the next day, I would refrigerate it before adding the second half of the apples and the walnuts. Add those after reheating the next day. To reheat, simply microwave for 1-2 minutes, adding a splash of water to help loosen the oatmeal as you stir. Once reheated, top with the apples and walnuts, then enjoy.

Can I Use a Microwave?

Yes, you can definitely make this in a microwave. I suggest making one serving at a time (half of the recipe below). Simply add the butter, apples, cinnamon, cloves, oats, salt, water, and cranberries to a bowl. Microwave on high for one minute, stir, then microwave again in 30-second intervals until thickened. Sweeten with maple syrup, then top with the walnuts and remaining apples.

side view of a bowl of autumn fruit and nut oatmeal

Two bowls of autumn fruit and nut oatmeal surrounded by apples, leaves, and pinecones

Autumn Fruit and Nut Oatmeal

Get all of the delicious flavors of fall in one bowl with this Autumn Fruit and Nut Oatmeal. Sweet, crunchy, warm, and cozy!
Total Cost $1.83 recipe / $0.92 serving
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 1.5 cups each
Calories 417kcal
Author Beth - Budget Bytes

Ingredients

  • 1 apple $0.41
  • 1 tsp butter $0.04
  • 1/2 tsp cinnamon $0.05
  • 1 pinch cloves (optional) $0.01
  • 2 cups water $0.00
  • 1 cup old-fashioned rolled oats $0.18
  • 1/8 tsp salt $0.01
  • 2 Tbsp dried cranberries $0.22
  • 1/4 cup chopped walnuts $0.30
  • 2 Tbsp maple syrup $0.60

Instructions

  • Chop the apple into ½-inch pieces. Add about ¾ of the apple pieces to a small saucepot with the butter, cinnamon, and cloves. Sauté over medium heat for a few minutes, or just until the apples begin to soften.
  • Add the water to the pot. Place a lid on top, turn the heat up to medium-high, and allow the water to come up to a boil.
  • Once the water reaches a boil, stir in the oats, dried cranberries, and salt. Turn the heat down to medium-low and continue to simmer the oats for about 5 minutes, or until thickened.
  • When the oats have thickened, stir in the chopped walnuts and maple syrup. Taste and adjust the sweetness to your liking. Top with the remaining chopped apples. Serve hot.

Nutrition

Serving: 1.5cup | Calories: 417kcal | Carbohydrates: 69g | Protein: 8g | Fat: 15g | Sodium: 182mg | Fiber: 9g

 

A spoonful of autumn fruit and nut oatmeal held above the bowl

How to Make Autumn Fruit and Nut Oatmeal – Step by Step Photos

Chopped apple on a cutting board

Chop one apple into ½-inch sized pieces. 

apple in the pot with butter

Add about ¾ of the apple pieces to a sauce pot with 1 tsp butter, ½ tsp cinnamon, and a tiny pinch of cloves (optional). Sauté over medium just until they begin to soften (just a few minutes). 

water being poured into the saucepot

Next, add 2 cups of water to the pot. Place a lid on top, turn the heat up to medium-high, and bring the water to a boil.

oats being poured into the pot

Once the water is boiling, add 1 cup old-fashioned rolled oats, 2 Tbsp dried cranberries, and 1/4 tsp salt. Turn the heat down to medium-low and continue to simmer the oats for about five minutes, or until thickened.

maple syrup being drizzled over the thickened oats in the pot

Once the oats have thickened, add ¼ cup chopped walnuts and 2 Tbsp maple syrup (or sweeten to your liking with your favorite sweetener).

Two bowls of autumn fruit and nut oatmeal surrounded by apples, leaves, and pinecones

Divide into two bowls and top with the remaining chopped apples. Enjoy!

Side view of two bowls of autumn fruit and nut oatmeal

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Cinnamon Swirl Oven Pancake

Cook all of your pancakes at once as one large oven pancake to make sure everyone gets a hot and fresh slice at the same time.

The post Cinnamon Swirl Oven Pancake appeared first on Budget Bytes.

I love pancakes, but I find the process of cooking them a little tedious and frustrating. I can only cook a few at a time in a skillet which leaves me stuck between serving everyone at different times, or serving all at once with some pancakes being a little less than fresh. So I just started cooking them as one big sliceable pancake! It’s so much easier and a lot more hands-off. With this method, the entire batch of pancake batter is cooked at one time in the oven and then it’s sliced and served like a cake. I guess you could say that it’s a literal pan-cake!

Looking for a puffy oven pancake, German pancake, or Dutch Baby Pancake? Check out my recipe for an Almond Dutch Baby with Ricotta and Jam.

A sliced cinnamon swirl oven pancake with brown sugar and maple syrup on the side

Other Pancake Topping Ideas

You don’t have to make your oven pancake “cinnamon swirl” flavor, you can add any of your usual favorite pancake add-ins. Here are some other pancake topping ideas:

  • Bananas
  • Walnuts or Pecans
  • Chocolate Chips
  • Coconut
  • Peanut Butter
  • Blueberries
  • Strawberries
  • Bacon
  • Lemon zest

Use Your Favorite Pancake Batter

The recipe below uses a very basic pancake batter, but you can use this oven method with just about any pancake batter. So feel free to try it out with your favorite recipe or even your favorite pancake mix!

Use an Oven Safe Skillet

The most important part of this recipe is that you use an oven-safe skillet. This means no plastic handles and no Teflon coating. Stainless steel or cast iron will both work. You can also do a similar oven-baking method using a sheet pan (see sheet pan pancakes).

Two slices of cinnamon swirl oven pancake on a plate with a fork and maple syrup
cinnamon swirl oven pancake with one slice on a spatula on the skillet

Cinnamon Swirl Oven Pancake

Cook all of your pancakes at once as one large oven pancake to make sure everyone gets a hot and fresh slice at the same time.
Total Cost $1.72 recipe / $0.43 serving
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 4 2 slices each
Calories 305kcal
Author Beth – Budget Bytes

Ingredients

  • 1 cup all-purpose flour $0.10
  • 1.5 tsp baking powder $0.04
  • 2 Tbsp sugar $0.02
  • 1 cup milk $0.40
  • 1 large egg $0.24
  • 4 Tbsp butter*, divided $0.44
  • 1 tsp vanilla extract $0.28
  • 1/4 tsp salt $0.01
  • 1 tsp cinnamon $0.10
  • 2 tsp brown sugar $0.08

Instructions

  • Preheat the oven to 425ºF.
  • In a large bowl, combine the flour, baking powder, sugar, and salt.
  • In a separate bowl, whisk together the milk, egg, vanilla, and 2 Tbsp melted butter.
  • Pour the bowl of wet ingredients into the bowl of dry ingredients and stir just until everything is combined (avoid over stirring). Let the batter sit for five minutes. Meanwhile, prepare the cinnamon swirl mixture.
  • Combine 1 tablespoon of melted butter with the cinnamon and brown sugar. Set the cinnamon mixture aside. This will be the cinnamon swirl in the pancake batter.
  • Add 1 tablespoon of butter to a 10" oven-safe skillet. Preheat the skillet on the stove top over medium theat until he butter starts to sizzle and foam. Use a brush to spread the melted butter all over the surface and up the sides of the skillet.
  • Pour the pancake batter into the preheated skillet. Drizzle the cinnamon mixture over the pancake batter and then drag a spoon through the surface to sort of swirl the cinnamon into the pancake batter.
  • Transfer the skillet to the fully preheated 425ºF oven and bake for about 18 minutes, or until puffed in the center and slightly golden brown on the outer edges. If you prefer a more browned top to the pancake, you can switch the oven to the broil setting and broil until the desired color has been achieved (watch closely!).
  • Slice the pancake into eight pieces and serve.

Notes

*If using unsalted butter, you may want to increase the salt in the recipe to ½ tsp.

Nutrition

Serving: 2pieces | Calories: 305kcal | Carbohydrates: 36g | Protein: 7g | Fat: 15g | Sodium: 450mg | Fiber: 1g
close up of one slice of oven pancake on a spatula

How to Make an Oven Pancake – Step by Step Photos

pancake dry ingredients in a bowl

Begin by preheating the oven to 425ºF. In a large bowl, stir together 1 cup all-purpose flour, 1.5 tsp baking powder, 2 Tbsp sugar, and 1/4 tsp salt.

whisked wet ingredients in a bowl with a whisk

In a separate bowl, whisk together 1 cup milk, 1 large egg, 2 Tbsp melted butter, and 1 tsp vanilla extract. Let the batter sit while you prepare the cinnamon swirl.

metled butter, brown sugar, and cinnamon in a bowl with a spoon

Combine 1 Tbsp melted butter, 1 tsp cinnamon, and 2 tsp brown sugar in a bowl. This will be the cinnamon swirl.

melted butter being brushed over the inside of a skillet

Add 1 Tbsp butter to a 10-inch oven-safe skillet. Heat on the stove top over medium until the butter is sizzling and foaming, then spread the butter all over the surface and up the sides of the skillet.

Pour the pancake batter into the skillet, then drizzle the cinnamon swirl over top. Gently drag a spoon through the surface to swirl the cinnamon into the batter. Transfer the skillet to the preheated 425ºF oven.

Baked cinnamon swirl oven pancake with a spatula and maple syrup on the side

Bake the pancake for about 18 minutes, or until it’s puffed in the center and slightly golden brown around the edges. If you prefer the top more browned, you can switch the oven to the broil setting for a couple of minutes (watch it closely!).

cinnamon swirl oven pancake with one slice on a spatula on the skillet

Slice the pancake into eight pieces and serve immediately.

front view of two slices of oven pancake on a plate with maple syrup and a fork

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Lemon Ricotta Pancakes

These lemon ricotta pancakes are tender, lemon-flecked, golden-edged beauties. The ricotta batter is bolstered with a bit of almond flour and enriched with olive oil.

Continue reading Lemon Ricotta Pancakes on 101 Cookbooks

If we go camping together, you’re going to get pancakes. The bigger question is what type? I’ve been on a ricotta pancake kick lately, and decided to pack everything needed to make these Lemon Ricotta Pancakes on our road trip down the California coast last week. I tend to go through different pancake, waffle, crepe phases, but for the moment I’m all in here. These pancakes are tender, lemon-flecked, golden-edged beauties. The ricotta batter is bolstered with a bit of almond flour and enriched with olive oil. They are pancakes so delicious and pillowy tender it’s easy for two people to crush the whole stack.Lemon Ricotta Pancakes
There are a couple things that can make these pancakes even better – toppings and setting. If you can enjoy them outside, perhaps at a picnic table – go for it. I love an outdoor breakfast and was happy to enjoy a string of them last week. We beach-camped in Pismo, then Santa Barbara (finally visited Lotusland!), and then a couple nights in Malibu – outdoor meals everyday. I’ll post a few pics below 🙂
Lemon Ricotta Pancakes

Lemon Ricotta Pancake Toppings

I have a few suggested toppings here. I often like to make a break with maple syrup for these pancakes. Don’t get me wrong, maple syrup is good here, I just really like a ricotta-honey combo. These pancakes are incredibly good generously drizzled with saffron honey. I infuse a few threads of saffron in 1 teaspoon of almond extract, and then stir that into 1/3 cup of honey. I also brought a strong pink cinnamon honey along on the trip made by whisking ground Vietnamese cinnamon, cayenne powder, pitaya powder, vanilla extract and a few other ingredients to taste in some local honey.
Items on a Picnic Table with Green Plaid Tablecloth

Level-up Your Butter

Alternately, you can play around with compound butters. Whenever we go on a road-trip or camping I tend to bring stacks of frozen things. Thin stacks. Sauces, pestos, curry pastes and the like, frozen flat in baggies. I always bring a compound butter or two. Usually one sweet, for pancakes, biscuits, oatmeal, etc. And one savory – to toss with noodles, and veggies, quick pasta dishes, and that sort of thing. I like a salted butter mashed up with lots of lemon zest and brown sugar with the Lemon Ricotta Pancakes. Or butter mashed up with a splash of honey and some crushed freeze-dried berries.
Lemon Ricotta Pancakes

What if I don’t have Ricotta?

That’s okay! Do you have cottage cheese? You can swap that in for the ricotta. I suspect you could even swap in full-fat Greek yogurt, but I haven’t tested that version yet.
Lotusland
A few shots of Lotusland here, and the Mailbu Hindu Temple as well. Both highlights of our trip.
Malibu Hindu Temple

Ricotta Pancake Variations

There are a lot of ways to switch up this recipe with whatever citrus, spices, and seeds you have.

  • Lemon Poppyseed Ricotta Pancakes: Sprinkle a tablespoon of poppy seeds across the batter before folding in the whipped egg whites.
  • Lemon Olive Oil: Replace the olive oil with lemon olive oil for an added lemon boost.
  • Orange Ricotta Pancakes: Substitute the zest of one orange for the lemon zest.
  • Market Lime Ricotta Pancakes: I have a market lime tree on my patio and these pancakes are amazing with the zest of two makrut limes in place of the lemon zest.

Lotusland
I hope you love these ricotta pancakes as much as I do! There are more pancake recipes around in the the archives as well. Here’s where to go if you’re looking for more of a classic pancake recipe, if you’re looking for a good vegan pancake recipe, these blueberry beet pancakes sound wild, but are beautiful and delicious. And all things pancake are better with this blackberry saffron honey, a berry version of the saffron honey  I mentioned up above.

Continue reading Lemon Ricotta Pancakes on 101 Cookbooks

Apple Cinnamon Bread Pudding

Bread pudding, also known as French Toast Casserole, is what all your cozy weekend breakfast dreams are made of. It’s basically bread soaked in a sweet and creamy custard, then baked to perfection. The edges of the bread get deliciously crispy while the inside stays moist and custard-like. It’s so much easier than cooking individual […]

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Bread pudding, also known as French Toast Casserole, is what all your cozy weekend breakfast dreams are made of. It’s basically bread soaked in a sweet and creamy custard, then baked to perfection. The edges of the bread get deliciously crispy while the inside stays moist and custard-like. It’s so much easier than cooking individual slices of French toast in a skillet, and it’s a great way to use up leftover stale or day-old bread. Win-win! So let me show you how it’s done.

Originally posted 5-5-2010, updated 9-18-2021.

Close up front view of a casserole dish full of apple cinnamon bread pudding

Is Bread Pudding for Breakfast or Dessert?

There are many, many different versions of bread pudding, some of which are downright decadent. You’ll even see it on the dessert menu in a lot of restaurants across the south (usually drenched with a delicious bourbon sauce). The version I’m presenting here is the kind I grew up eating for breakfast. It has milk instead of heavy cream, fewer eggs, and a lot less sugar. The addition of applesauce to the custard also keeps things a little lighter and more toward the breakfast end of the spectrum. All of that said, I would still consider it a sweet, special occasion type of breakfast.

What Kind of Bread to Use for Bread Pudding

It’s important to use a hearty bread for bread pudding rather than a soft white sandwich bread. Softer bread will disintegrate in the custard and won’t give you the nice toasty edges on top. Bread pudding is the perfect way to use up leftovers from your loaves of Italian bread, baguettes, or any hearty artisan loaf you may have. And if you don’t have enough leftover bread from one loaf, tear that bread into pieces, pop it into a freezer bag, and save it in the freezer for later when you do have more bread!

What Else Can I Add?

The classic apple cinnamon flavor of this bread pudding is a great base to add even more flavor. You could toss in a handful of walnuts or pecans, or maybe even some dried cranberries. If you want more texture in your bread pudding, try chopping up a fresh apple and stirring that into the mix. If you want to go more toward the dessert route, you could top your bread pudding with a cream cheese icing or caramel drizzle! 

Overhead view of a piece of bread pudding on a plate next to the casserole dish

Close up of a fork cutting into a piece of apple cinnamon bread pudding

Apple Cinnamon Bread Pudding

Apple Cinnamon Bread Pudding (also known as French Toast Casserole) is a rich and sweet breakfast treat or after-dinner dessert!
 
Total Cost $5.54 recipe / $0.92 serving
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6
Calories 377kcal
Author Beth - Budget Bytes

Ingredients

  • 6 cups bread pieces $1.98
  • 2 cups milk $0.80
  • 4 large eggs $0.84
  • 1.5 cups applesauce, divided $0.89
  • 1 tsp vanilla extract $0.28
  • 1/3 cup sugar $0.11
  • 1 tsp cinnamon $0.10
  • 2 Tbsp butter $0.18
  • 1/3 cup raisins (optional) $0.36

Instructions

  • Preheat the oven to 325ºF. If your bread is not already in pieces, tear or cut the bread into one-inch pieces.
  • Spread the bread pieces out on a baking sheet and bake in the preheated oven for about 10 minutes to slightly dry the bread. After baking, let the bread cool for a few minutes to allow the remaining steam to evaporate.
  • While the bread is drying in the oven, prepare the apple cinnamon custard. In a medium bowl, whisk together the milk, eggs, 1 cup of applesauce, vanilla extract, sugar, and cinnamon.
  • Transfer the par-baked bread to a large bowl, add the raisins, then pour the apple cinnamon custard over top. Stir to combine and allow the bread to soak for at least 15 minutes to absorb all of the custard.
  • Meanwhile, use 1 teaspoon of the butter to grease the inside of a two-quart casserole dish. Transfer the soaked bread to the casserole dish and spread it out evenly. Cut the remaining butter into chunks and sprinkle it over the bread pudding.
  • Bake the bread pudding for 45 minutes, or until the internal temperature reaches 160ºF.
  • After removing the bread pudding from the oven, add the remaining ½ cup applesauce in dollops on top of the bread pudding. Serve warm.

Nutrition

Serving: 1serving | Calories: 377kcal | Carbohydrates: 57g | Protein: 13g | Fat: 12g | Sodium: 410mg | Fiber: 4g

Close up of a fork cutting into a piece of apple cinnamon bread pudding

How to Make Bread Pudding – Step by Step Photos

Bread being cut into squares

Preheat the oven to 325ºF. Tear your bread into one-inch pieces. You’ll need about 6 cups of torn bread.

Torn bread pieces on a baking sheet

Place the torn bread pieces on a large baking sheet and bake in the preheated 325ºF oven for about 10 minutes to dry it out. Let the bread pieces cool for a few minutes after baking. This will allow the rest of the steam to evaporate and dry the bread further. 

Custard ingredients in a bowl with a whisk

While the bread is drying, prepare the custard. In a large bowl, whisk together 2 cups milk, 4 large eggs, 1 cup applesauce, ⅓ cup sugar, 1 tsp cinnamon, and 1 tsp vanilla extract.

Custard being poured over bread and raisins in a bowl

Place the dried bread cubes in a large bowl along with ⅓ cup raisins. Pour the custard mixture over top and then give everything a stir until all of the custard has been absorbed by the bread.

Bread soaked in custard in a bowl with a spatula

Set the mixture aside and allow the bread to soak in the custard for at least 15 minutes.

Bread pudding in the casserole dish topped with butter

Use one teaspoon (out of the 2 Tbsp total) to grease the inside of a two-quart casserole dish. Transfer the bread pudding mixture to the casserole dish and spread it out evenly. Cut the remaining butter into small pieces and sprinkle them over the bread pudding.

Baked bread pudding in the dish, applesauce being added on top

Bake the bread pudding in the 325ºF oven for about 45 minutes, or until it’s brown and crispy on top and the internal temperature reaches 160ºF. After baking, spoon the remaining ½ cup applesauce over the top. 

close up side view of french toast casserole

Cut into six pieces and serve warm with a drizzle of maple syrup or a sprinkle of powdered sugar on top!

maple syrup being poured over a slice of apple cinnamon bread pudding

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Savory Oatmeal

It’s funny how oats have been pigeonholed for use in mostly sweet dishes in the U.S. We tend to eat oats sweetened at breakfast, or as part of delicious crumbly desserts, but oats do just as well with savory flavors as do any other grain. This savory oatmeal is a delicious and hearty meal any […]

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It’s funny how oats have been pigeonholed for use in mostly sweet dishes in the U.S. We tend to eat oats sweetened at breakfast, or as part of delicious crumbly desserts, but oats do just as well with savory flavors as do any other grain. This savory oatmeal is a delicious and hearty meal any time of day, and there are so many options for toppings and add-ins, so you can make it work with whatever ingredients you have on hand. This might just end up being your new favorite easy budget meal!

close up side view of a bowl of savory oatmeal

What Kind of Oats are Best for This Recipe?

You can technically make savory oats with any kind of oats, but the recipe below is written for old-fashioned rolled oats, which cook fairly quickly (about 5 minutes). I find that old-fashioned rolled oats are a nice balance between texture and convenience. Steel-cut oats take much longer to cook and you’ll need more liquid. Quick oats cook faster but don’t provide very much texture.

How to Flavor Savory Oatmeal

Oats on their own have a very bland flavor, and I think that’s why they often get a bad rap. Here are some tips for making sure your savory oatmeal is full of flavor:

  • Cook them in a really flavorful broth. I like to use Better Than Bouillon because it tends to have a nice vibrant flavor. Plus it comes in several flavors and options.
  • Use aromatics. A little bit of fresh garlic or ginger goes a long way! Green onion or shallots are also great.
  • Add your favorite seasoning blend. You could experiment with your favorite bottled seasonings like Everything Bagel Seasoning, jerk seasoning, steak seasoning, furikake, onion salt.
  • Top with your favorite sauce. Try adding a little chili garlic paste, sriracha, or gochujang!

Savory Oatmeal Topping Ideas

In addition to ingredients that can be added into your oatmeal, you can add all sorts of delicious toppings, too! Here are some oatmeal topping ideas:

Can I Make it Ahead?

Yes, savory oatmeal is great for making ahead! You can change the number of servings in the recipe card below and the ingredients will auto adjust for you. After cooking, divide your savory oatmeal into single-serving portions and refrigerate. To reheat, simply microwave on high for about 2 minutes, stirring half-way through. If the oatmeal is too thick, just add a splash of water.

Make it Vegan

You can make the savory oatmeal recipe below vegan by swapping out the butter for your favorite cooking oil. Coconut oil would be very nice here because it has a rich mouthfeel, similar to butter.

overhead view of a bowl full of savory oatmeal with ingredients on the sides
overhead view of a bowl full of savory oatmeal with ingredients on the sides

Savory Oatmeal

Savory oatmeal is a delicious, hearty, and inexpensive meal that can be customized to use ingredients you have on hand.
Total Cost $1.25 recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1
Calories 245kcal
Author Beth – Budget Bytes

Ingredients

  • 1 clove garlic, minced $0.08
  • 1/2 tsp grated fresh ginger $0.05
  • 4 mushrooms $0.62
  • 1 tsp butter $0.04
  • 1 cup vegetable broth $0.13
  • 1/2 cup old-fashioned rolled oats $0.09
  • 1/2 cup spinach $0.19
  • 1/2 tsp toasted sesame oil $0.05

Instructions

  • Mince the garlic, grate the ginger, and slice the mushrooms.
  • Add the butter, garlic, and ginger to a small saucepot. Sauté over medium heat for 1-2 minutes.
  • Add the mushrooms and continue to sauté for a few minutes more, or until the mushrooms have wilted a bit.
  • Add the vegetable broth to the saucepot, turn the heat up to medium-high, and bring the broth up to a boil.
  • When the broth reaches a boil, add the rolled oats and stir to combine. Allow it to return to a boil, then reduce the heat to medium low. Let the oats simmer for about 5 minutes, or until thickened.
  • While the oats are simmering, roughly chop the spinach. Stir the spinach into the thickened oats, along with the toasted sesame oil.
  • Taste and add salt to your liking, if needed, then top it off with your favorite toppings. Serve hot!

Nutrition

Serving: 1bowl | Calories: 245kcal | Carbohydrates: 35g | Protein: 8g | Fat: 9g | Sodium: 995mg | Fiber: 5g
Close up of a spoonful of savory oats, the bowl in the background

How to Make Savory Oatmeal – Step by Step Photos

Butter, garlic, and ginger in a pot

Mince one clove of garlic, grate about ½ tsp of fresh ginger, and slice 3-4 mushrooms. Add the garlic, ginger, and 1 teaspoon butter to a small saucepot. Sauté the garlic and ginger in the butter over medium heat for about one minute.

sautéed mushrooms in the pot

Add the sliced mushrooms and sauté for a few minutes more, or just until the mushrooms have softened.

Vegetable broth being poured into the pot

Add one cup vegetable broth to the pot. Turn the heat up to medium-high and bring the broth up to a boil.

Oats being poured into the saucepot

When the broth reaches a boil, add ½ cup old-fashioned rolled oats.

Cooked savory oatmeal in the saucepot

Allow the broth to come back up to a boil, then reduce the heat to medium-low and let the oats simmer for about 5 minutes, or until thickened.

Chopped spinach stirred into the oats

While the oats are simmering, roughly chop a handful of spinach. Stir the chopped spinach and ½ teaspoon toasted sesame oil into the oats.

Overhead view of a bowl full of savory oatmeal with ingredients on the sides

Give it a taste and add salt, if needed. Serve with your favorite toppings and enjoy!

A bowl of Savory Oatmeal with an egg on top

It’s also really good with an egg on top!

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Cheese Grits

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

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

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

What are Cheese Grits?

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

Read more about grits here.

What Kind of Grits to Use

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

Can I Use a Different Cheese?

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

How to Serve Cheese Grits

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

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

Cheese Grits

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

Ingredients

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

Instructions

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

Nutrition

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

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

Cheese grits dripping off the serving spoon into the pot

How to Make Cheese Grits – Step by Step Photos

Milk being poured into a pot with chicken broth

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

grits being poured into the pot with the milk and broth

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

Thickened grits in the pot being stirred

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

butter and pepper added to the grits

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

Shredded cheddar being added to grits

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

finished cheese grits being stirred in the pot

And it’s done! Dreamy creamy cheese grits!

a pot of cheese grits surrounded by other breakfast items

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A Tasty Frittata

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

Continue reading A Tasty Frittata on 101 Cookbooks

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

Frittata Inspiration

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

The Special Sauce

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

What is the Best Frittata Pan?

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

“Favorite Frittata Recipe with a Wedge Cut Out

Favorite Frittata Variations

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

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

Continue reading A Tasty Frittata on 101 Cookbooks