Easy Hollandaise Sauce

An easy, no-fail method for making homemade hollandaise sauce in just minutes. Anyone can make this rich and creamy lemon butter sauce!

The post Easy Hollandaise Sauce appeared first on Budget Bytes.

I recently polled my Facebook followers to see what recipes they’ve been too intimidated to try, and hollandaise sauce was a popular answer. Well, I’m here to tell you that it’s a lot easier than you think! This super easy hollandaise sauce recipe will get you rich, creamy, lemony hollandaise sauce in just a few minutes and with nothing more than just a sauce pot and a whisk. So you can have this dreamy sauce whenever you want and without breaking a sweat. Let me show you how it’s done.

P.S. if you’ve ever made my Luscious Homemade Lemon Curd, this hollandaise sauce is basically the same thing, but savory!

two eggs on English muffins drizzled with hollandaise sauce

What is Hollandaise Sauce?

If you’ve never experienced the magic of hollandaise sauce, let me attempt to describe it to you. It’s a very simple savory sauce made with butter, egg yolk, lemon, and salt. It has a smooth, velvety texture with just the right amount of bright lemon flavor to keep it from being too heavy. If you’ve ever had Eggs Benedict, this is the dreamy yellow sauce that is drizzled over top. But it’s great on a lot more than just Eggs Benedict…

How to Use Hollandaise Sauce

As mentioned above, hollandaise sauce is often served over poached eggs, like in Eggs Benedict, but it’s also great over steamed or roasted vegetables, like asparagus, potatoes, or broccoli. The buttery lemon flavor is also great on salmon, crab, or even steak. Hollandaise sauce is practically all butter and I think we can all agree that butter tastes great on everything!

Small Batch for No Leftovers

Hollandaise sauce is very rich, so you don’t need a lot. And since reheating leftovers of emulsified sauces can be tricky, I decided to make this a small batch recipe so you can avoid the trouble of trying to use up your leftovers. The recipe below makes about ⅓ cup, or just enough for two people (about 3 Tbsp each).

If you want to make a larger batch, it’s just as easy. Simply adjust the number in the “servings” box in the recipe below and the ingredient quantities will adjust for you. The method will be exactly the same, but it may take a few minutes longer for the sauce to heat as you whisk.

hollandaise sauce dripping off a spoon into a bowl in front of a plate of asparagus
hollandaise sauce being drizzled over two eggs on English Muffins

Easy Hollandaise Sauce

An easy, no-fail method for making homemade hollandaise sauce in just minutes. Anyone can make this rich and creamy lemon butter sauce!
Total Cost $0.72 recipe / $0.36 serving
Prep Time 2 minutes
Cook Time 5 minutes
Total Time 7 minutes
Servings 2 3 Tbsp each
Calories 238kcal
Author Beth – Budget Bytes

Equipment

Ingredients

  • 1 large egg, separated $0.23
  • 1 Tbsp water $0.00
  • 1/2 Tbsp lemon juice $0.02
  • 4 Tbsp butter* $0.44
  • 1/8 tsp salt $0.01
  • 1/8 tsp cayenne pepper $0.02

Instructions

  • Separate the egg and place the egg yolk in a small saucepot. The whites can be saved for a different recipe.
  • Add the water and lemon juice to the pot with the yolk and whisk until smooth (no heat yet).
  • Cut the butter into small pieces (about ¼ Tbsp size) , then add them to the saucepot with the egg yolk, lemon, and water.
  • Place the pot over medium-low heat. Continuously whisk as the mixture heats. First the butter will melt, then the mixture will begin to get a bit frothy. Finally, as the egg yolk begins to cook, the sauce will thicken. Make sure you're whisking the entire time to achieve a light, smooth sauce. Once it thickens to the consistency of gravy, remove the pot from the heat.
  • Season the sauce with salt and cayenne, then drizzle the sauce over your favorite food!

Notes

*I use salted butter, but if you have unsalted butter simply add a pinch more salt to your sauce.

Nutrition

Serving: 3Tbsp | Calories: 238kcal | Carbohydrates: 1g | Protein: 3g | Fat: 25g | Sodium: 381mg | Fiber: 1g
hollandaise sauce being drizzled over two eggs on English Muffins

How to Make Hollandaise Sauce – Step by Step Photos

a raw egg yolk in a small saucepot

Separate one large egg and place the egg in a small saucepot (this is a 1 qt. saucepot)

egg yolk whisked with water and lemon juice

Add 1 Tbsp water and ½ Tbsp lemon juice to the pot with the egg yolk, then whisk until smooth (do not heat the mixture at this point).

small butter cubes added to the saucepot

Cut 4 Tbsp butter into small pieces (about ¼ Tbsp sized pieces). Add them to the pot with the yolk, water, and lemon juice.

half melted butter in the sauce pot with a whisk

Place the pot over medium-low heat and continuously whisk while the butter begins to melt.

frothy egg mixture in the saucepot with the whisk

Continue to whisk as the mixture begins to heat. You’ll notice it begin to get frothy…

thickened sauce in the sauce pot with a whisk

And then when the egg yolk begins to actually cook, it will thicken the sauce to a consistency similar to gravy. Make sure you’re whisking throughout this entire process. It should only take 3-5 minutes for the sauce to thicken. Remove the sauce from the heat once thickened.

cayenne pepper and salt added to the hollandaise sauce

Season the sauce with about ⅛ tsp cayenne and ⅛ tsp salt (or to taste).

hollandaise sauce dripping off a spoon into a saucepot

And now your rich and dreamy lemony sauce is ready to eat! You did that!

Hollandaise sauce being drizzled over asparagus and salmon

Drizzle that heavenly sauce over all your favorite foods!

The post Easy Hollandaise Sauce appeared first on Budget Bytes.

Country Sausage Gravy

Make this easy Country Sausage Gravy from scratch in under 20 minutes for a hearty southern style breakfast at home.

The post Country Sausage Gravy appeared first on Budget Bytes.

If you don’t live in the south, you might have never tried this classic southern breakfast dish, and believe me when I say you’re missing out. Sausage gravy is rich, comforting, inexpensive, and surprisingly easy to make from scratch. So you don’t have to wait 45 minutes in line at your favorite brunch spot to get some good biscuits and gravy. Let me show you how to do it at home for way less time and way less money.

Biscuits and gravy on a plate with eggs, a fork taking a bite

What Kind of Sausage to Use for Sausage Gravy

The sausage is the most important part of sausage gravy because the herbs and spices in the sausage end up flavoring the gravy, and the fat from the pork makes everything extra rich. Look for a fresh pork sausage (not in links or patties) that is labeled either “pork sausage,” “country sausage,” or “breakfast sausage.” You’ll usually find it packaged in a tube or roll.

Here are some examples of sausage that you can find in most grocery stores in the U.S. that can be used for Country Sausage Gravy: Tennessee Pride Country Sausage, Jimmy Dean Pork Sausage, or Bob Evans Original Sausage Roll. Most major grocery stores also sell their own store brand of country sausage.

What to Serve with Country Sausage Gravy

Traditionally, sausage gravy is spooned over homemade biscuits (or you can use store-bought biscuits as a shortcut), but this rich gravy is pretty good on just about any starchy vehicle. Here are some fun alternatives to biscuits for your sausage gravy:

  • Breakfast Potatoes or hashbrowns
  • Tortilla Chips (make it like breakfast nachos)
  • English Muffins
  • Grits
  • Mashed Potatoes
  • Hearty toast

And if you want something on the side? Definitely some fried or scrambled eggs!

Can You Make it Ahead?

While this sausage gravy is definitely best when made fresh (and it only takes a few minutes), you can make it ahead if you need to. Sausage gravy will stay good in the refrigerator for a couple of days. To reheat, simply add it back to a skillet and reheat over medium-low, stirring often until heated through, and adding a splash of milk to loosen it up if needed.

Side view of biscuits and gravy on a plate with eggs

P.S. Don’t forget you can double the recipe below by simply changing the number in the “servings” box to 8 and it will automatically double the ingredient amounts for you! :)

Side view of biscuits and gravy on a plate with eggs

Country Sausage Gravy

Make this easy Country Sausage Gravy from scratch in under 20 minutes for a hearty southern style breakfast at home.
Total Cost $2.53 recipe / $0.63 serving
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 ¾ cup each
Calories 296kcal
Author Beth – Budget Bytes

Ingredients

  • 1/2 lb. pork sausage $1.45
  • 1.5 Tbsp butter $0.16
  • 2 Tbsp all-purpose flour $0.02
  • 2 cups whole milk $0.82
  • 1/8 tsp garlic powder $0.02
  • 1/8 tsp freshly cracked black pepper $0.02
  • 1/8 tsp crushed red pepper (optional) $0.02
  • 1/8 tsp salt $0.02

Instructions

  • Add the pork sausage to a skillet and cook over medium heat, breaking it into chunks as you stir, until it is cooked through. Do not drain the fat from the skillet.
  • Add the butter and flour to the skillet with the pork. Continue to stir and cook for about 2 minutes more.
  • Whisk the milk into the skillet, making sure to dissolve all the browned bits off the bottom of the skillet as you whisk. Continue to stir and cook until the milk begins to simmer lightly, at which point it will thicken into a nice gravy (5 minutes).
  • Season the gravy with red pepper, freshly cracked black pepper, garlic powder, and salt. Serve over biscuits or your favorite starchy breakfast item.

Nutrition

Serving: 0.75cup | Calories: 296kcal | Carbohydrates: 9g | Protein: 13g | Fat: 23g | Sodium: 523mg | Fiber: 1g
Close up of country sausage gravy in a skillet with a spoon lifting a bite

How to Make Sausage Gravy From Scratch – Step by Step Photos

browned sausage in a skillet

Add ½ lb. fresh pork sausage to a skillet and stir and cook over medium heat until browned. Break the sausage into pieces as you stir.

butter and flour added to cooked sausage in a skillet

Add 1.5 Tbsp butter and 2 Tbsp all-purpose flour to the skillet. Continue to cook and stir for about two minutes more.

Milk being whisked into the skillet

Whisk 2 cups whole milk into the skillet, dissolving all the browned bits off the bottom of the skillet as you whisk.

Thickened gravy in the skillet

Continue to cook and stir until the milk comes up to a gentle simmer, at which point it will thicken into a nice gravy (5 minutes).

Seasonings added to gravy in the skillet

Season the gravy with ⅛ tsp crushed red pepper, ⅛ tsp freshly cracked black pepper, ⅛ tsp garlic powder, and ⅛ tsp salt.

Finished sausage gravy in the skillet

Give the gravy a taste and adjust the seasoning to your liking.

A fork taking a bite of biscuits and gravy off a plate with eggs

Serve over biscuits or with your favorite starchy breakfast food!

The post Country Sausage Gravy appeared first on Budget Bytes.

Southwest Tortilla Baked Eggs

These southwest inspired tortilla baked eggs make an easy and delicious weekend breakfast with plenty of room for customization!

The post Southwest Tortilla Baked Eggs appeared first on Budget Bytes.

If you missed my first post about this, I’m officially obsessed with baking my eggs in a tortilla shell. Not only do I already always have eggs and tortillas in my fridge, but you can toss in any kind of leftover vegetable, meat, or cheese that you happen to have, so it’s a great way to use up the leftovers from the week. Hello, easy and delicious weekend breakfast!

Two plates with southwest tortilla baked eggs and sour cream, a jar of salsa on the side

The first time I made tortilla baked eggs, I used a really simple mix of fresh spinach, grape tomatoes, and cheddar cheese. And after my first bite, my head spun with all the fun flavor combos that could be used for this dish. So today I’m sharing this southwest inspired version, with green chiles, red bell pepper, cheese, green onion, and salsa. It’s soooo delicious!

What Kind of Dish to Use

You can bake your eggs in any circular oven-safe dish that has a rim. The key is to use a tortilla that is 1-2 inches larger in diameter than your baking dish so that some of the tortilla folds up the sides and holds in the filling.

I am using an 8-inch tortilla and a 7-inch dish to bake four eggs. If you use a larger tortilla and dish, you may want to add more eggs and increase the baking time.

What Else Can You Add?

This recipe is very flexible, so it’s a great way to use up odds and ends in your kitchen at the end of the week. If you want to stay with the southwest flavor theme, you can add ingredients like: black beans, chorizo, bacon, cilantro, corn, chicken, chili powder, pepper jack cheese, cotija cheese, red onion, pico de gallo, or jalapeño. The key is going to be to only add a small amount of each ingredient so the tortilla doesn’t get too full or contain too much moisture.

What to Serve with Tortilla Baked Eggs

I like to add a little sour cream after baking, but a few slices of fresh avocado would also be amazing. Add a side of fruit and breakfast is done!

Close up of a slice of southwest tortilla baked eggs
Southwest tortilla baked eggs on a plate with sour cream and a fork

Southwest Tortilla Baked Eggs

These southwest inspired tortilla baked eggs make an easy and delicious weekend breakfast with plenty of room for customization!
Total Cost $2.41 recipe / $0.60 serving
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Calories 371.7kcal
Author Beth – Budget Bytes

Ingredients

  • 1/2 Tbsp olive oil $0.09
  • 1 8" flour tortilla $0.14
  • 1/2 cup shredded cheddar cheese $0.50
  • 1/4 red bell pepper $0.28
  • 2 Tbsp diced green chiles $0.25
  • 4 large eggs $0.92
  • 1/8 tsp salt $0.02
  • 1/8 tsp pepper $0.02
  • 2 Tbsp salsa $0.13
  • 1 green onion, sliced $0.06

Instructions

  • Preheat the oven to 350ºF. Brush the olive oil over the inside surface of a circular baking dish.
  • Press the tortilla down into the baking dish so that the edges fold up the sides of the dish. It may help to microwave the tortilla for a few seconds first to make it more pliable.
  • Sprinkle 1/2 of the shredded cheddar into the bottom of the tortilla. Dice the bell pepper and add it on top of the cheese along with the diced green chiles.
  • Crack four eggs into the dish on top of the vegetables and cheese. Season with a pinch fo salt and pepper.
  • Top with the remaining shredded cheese.
  • Bake the eggs for about 20 minutes, or until the whites are set and the yolks are still a bit liquid. You can shake the dish a bit to easily see how much the eggs are set.
  • After baking, spoon a couple tablespoons of salsa over the tortilla baked eggs and sprinkle the sliced green onion over top.
  • Loosen the tortilla by sliding a knife around the edge between the tortilla and dish, then slide the tortilla baked eggs out of the dish and use a large knife to cut it into quarters. Serve hot and enjoy!

Nutrition

Serving: 0.5recipe | Calories: 371.7kcal | Carbohydrates: 15.55g | Protein: 22.05g | Fat: 24.5g | Sodium: 902.6mg | Fiber: 1.6g
Southwest tortilla baked eggs on a plate with sour cream and a fork

How to Make Southwest Tortilla Baked Eggs – Step by Step Photos

Oil being brushed onto a round bakign dish

Preheat the oven to 350ºF. Brush about ½ Tbsp olive oil inside a round baking dish. The baking dish can be ceramic, metal, or glass. Choose a baking dish that is an inch or two smaller in diameter than your tortilla.

Tortilla pressed into baking dish

Press your tortilla down into the baking dish so that the edges fold up the sides of the dish (this holds your eggs and other ingredients in). If your tortillas are stiff, you might try microwaving the tortilla for a few seconds first to make it more pliable.

red bell pepper, green chiles, and cheddar in the tortilla

Dice about ¼ of a red bell pepper. Sprinkle ¼ cup shredded cheddar into the bottom of the tortilla, followed by the diced red bell pepper and 2 Tbsp diced green chiles (I used canned).

Eggs added to the tortilla

Crack four large eggs into the tortilla. It’s okay if the yolk breaks. Season with a pinch of salt and pepper.

More shredded cheddar added on top of the eggs

Add the remaining ¼ cup shredded cheddar on top of the eggs.

Baked eggs in a tortilla

Baked the egg filled tortilla for about 20 minutes, or until the white are set. You can shake the dish a little to see how firm the eggs are.

Salsa being spooned on top of the tortilla baked eggs

Spoon about 2 Tbsp salsa over your tortilla baked eggs then sprinkle sliced green onion on top.

Sliced tortilla baked eggs on a cutting board

Run a knife around the edge of the tortilla baked eggs (between the tortilla and the baking dish) to loosen the edges, then slide it out of the dish. Use a large knife to cut it into quarters.

Two servings of tortilla baked eggs with a jar of salsa on the side

Serve hot and enjoy!

The post Southwest Tortilla Baked Eggs appeared first on Budget Bytes.

Spinach Pie

I absolutely love spinach pie. It’s rich, but not quite as heavy as a quiche, it has a deliciously flakey crust, and it works as a savory breakfast, brunch, or just anytime meal. It’s so good that I literally can’t wait to eat the leftovers, even though I know that puff pastry isn’t going to be […]

The post Spinach Pie appeared first on Budget Bytes.

I absolutely love spinach pie. It’s rich, but not quite as heavy as a quiche, it has a deliciously flakey crust, and it works as a savory breakfast, brunch, or just anytime meal. It’s so good that I literally can’t wait to eat the leftovers, even though I know that puff pastry isn’t going to be crispy anymore. It just tastes so good.

Originally published 9/2012, updated 3/1/2021.

Overhead view of a spinach pie in a glass pie dish on a wood countertop

What is Spinach Pie?

This spinach pie is inspired by spanakopita, which is a savory Greek pie made with phyllo dough, feta, and spinach (see an authentic spanakopita recipe here). To make my spinach pie a little easier, I used a couple of short cuts: frozen spinach and frozen puff pastry dough. And then to keep the price on the lower side, I replaced the feta with cottage cheese (totally not similar cheeses, but it works here). The result is fast, easy, and still oh so delicious!

Where to Find Puff Pastry

The puff pastry dough is an important part of this recipe. You can find frozen puff pastry dough near the frozen desserts and frozen pie crusts in most major grocery stores. I used this one from Pepperidge Farm, but if you want to try making your own, check out this recipe for homemade puff pastry from my friend, Christina, at Dessert for Two. 

Store-bought puff pastry usually comes in a box of two sheets, with each sheet folded into thirds. You only need one sheet, so save the second one for the next time you want to make spinach pie! You’ll also need to fully thaw the puff pastry before you begin, so make sure to take it out of the freezer at least an hour before you make your spinach pie.

What Else Can I Add to Spinach Pie?

This is another one of those recipes that can take a lot of fun add-ins. Try tossing in some chopped sun dried tomatoes, or maybe some cooked bacon. Or how about some feta cheese or roasted red peppers? A little bit of dill would also take the flavor up a notch!

Close up side view of spinach pie in the glass pie dish

Overhead view of spinach pie in the glass pie dish on a wooden surface

Spinach Pie

Puff pastry makes this rich and delicious spinach pie a breeze to prepare. Perfect for breakfast, lunch, or brunch!
Total Cost $6.48 recipe / $0.81 serving
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 slices
Calories 264.21kcal
Author Beth - Budget Bytes

Ingredients

  • 1 sheet puff pastry $2.40
  • 1 lb. frozen chopped spinach $1.99
  • 1 yellow onion $0.32
  • 1 clove garlic $0.08
  • 1 Tbsp olive oil $0.16
  • 1 cup cottage cheese $0.40
  • 1/4 cup grated Parmesan $0.44
  • 1/8 tsp nutmeg $0.02
  • 1/2 tsp salt $0.02
  • 1/4 tsp freshly cracked black pepper $0.02
  • 3 large eggs, divided $0.63

Instructions

  • Make sure to take the puff pastry and spinach out ahead of time to thaw (spinach can be thawed quickly in the microwave, if needed, but do not thaw the puff pastry in the microwave). Preheat the oven to 375ºF.
  • Dice the onion and mince the garlic. Add the onion, garlic, and olive oil to a skillet and sauté over medium heat until the onions are soft and translucent. Set the onions and garlic aside to cool slightly.
  • Add the cottage cheese, Parmesan, nutmeg, salt, pepper, and two of the eggs to a bowl, and stir to combine (save the third egg to brush on top of the pastry before baking).
  • Squeeze out as much water as possible from the thawed spinach. Add the squeezed spinach and sautéed onion and garlic to the bowl with the cheese mixture. Stir to combine again.
  • Place a sheet of parchment paper on your work surface (or dust lightly with flour) and roll the thawed puff pastry out until it's just slightly larger, about 10x10 inches.
  • Drape the rolled pastry dough out over a pie plate. Spread the spinach and cheese mixture inside the pastry dough, then take the corners and fold them in toward the center. The pastry will not fully cover the top, but that's okay (see step by step photos below).
  • Lightly whisk the remaining egg and brush it over the surface of the pastry dough. Bake the spinach pie for about 45 minutes, or until the pasty on top has puffed up significantly and turned golden brown.
  • Remove the spinach pie from the oven, let sit for about five minutes, then slice into eight pieces and serve.

Nutrition

Serving: 1slice | Calories: 264.21kcal | Carbohydrates: 18.71g | Protein: 10.51g | Fat: 16.94g | Sodium: 454.89mg | Fiber: 2.69g

Love Spinach? Try these other spinach-licious recipes:

One slice of spinach pie on a plate next to the pie dish

How to Make Spinach Pie – Step By Step Photos

Sauteed Onions and Garlic in a Skillet

Make sure to thaw one sheet of puff pastry and one pound of frozen chopped spinach before you begin. Preheat the oven to 375ºF. Dice one yellow onion and mince one clove of garlic. Add the onion, garlic, and olive oil to a skillet and sauté over medium heat until the onions are soft and translucent. Set the onion and garlic aside to cool slightly.

Cheese, eggs, and seasoning in a bowl

Add 1 cup cottage cheese, ¼ cup grated Parmesan, 2 large eggs, ⅛ tsp nutmeg, ½ tsp salt, and ¼ tsp freshly cracked black pepper to a bowl. Stir to combine.

Thawed and squeezed frozen spinach

Squeeze out as much water from the thawed spinach as possible. This is really important because you don’t want your spinach pie to be soggy!

Spinach and onions added to the cheese mixture in the bowl

Add the spinach and sautéed onion and garlic to the bowl with the cheese mixture, then stir to combine again.

Mixed spinach pie filling

And now the spinach pie filling is complete! Let’s move on to the puff pastry.

Rolled puff pastry dough

You’re going to need the puff pastry to be a little larger than it is as it comes, so lay the pastry dough on a sheet of parchment paper or a lightly floured surface, then roll it out until it’s about 10×10 inches.

puff pastry over pie dish

Drape the pastry dough over a pie dish. There should be enough to drape over the sides (you’ll fold that over the top after it’s filled).

Spinach pie filling added to the pie plate

Add the spinach and cheese mixture to the pie plate and spread it out evenly.

egg being brushed onto puff pastry

Fold the corners in toward the center (it’s okay if they don’t fully cover the top. Lightly whisk the last egg, then brush it over the surface of the puff pastry.

Baked spinach pie

Bake the pie in the preheated 375ºF oven for 45 minutes, or until the pastry on top is puffed up and deeply golden brown. Let the pie sit for about five minutes before slicing into 8 pieces and serving.

One slice of spinach pie on a plate

It’s sooooo good!

The post Spinach Pie appeared first on Budget Bytes.

Vegetable Tofu Scramble

This super vegetable packed tofu scramble is an easy, freezer-friendly, fiber and protein packed meal that is perfect for meal prep!

The post Vegetable Tofu Scramble appeared first on Budget Bytes.

A few weeks ago someone asked me to make a homemade version of Amy’s Tofu Scramble. I had never had it before, so I went out and purchased one right away so I could give it a try. Well, it totally exceeded my expectations and I knew I needed to make something similar at home. This vegetable tofu scramble was flavorful, filling, and had an incredibly simple ingredient list. Those are all things I love, so I immediately set to work recreating it!

Vegetable Tofu Scramble in a skillet with a spatula

It wasn’t hard to create a similar vegetable tofu scramble at home, but I did have to make a few substitutions. I used different vegetables than in the store-bought version because there were too many for me to fit into one recipe. I also leaned heavily on frozen vegetables to make this easy, but you can totally use fresh if you prefer (check suggestions below).

And lastly, I only made the tofu scramble part of the recipe here, whereas the store-bought version comes with hash brown potatoes as a side. I did end up making some of my Smoky Roasted Breakfast Potatoes to serve on the side, but during the recipe testing phase I ate the scramble on its own and it was delicious alone as well. For that reason, I’m keeping the roasted potatoes as a separate recipe, even though they come with the store-bought frozen meal.

Choose Your Own Vegetables, Fresh or Frozen

This recipe is super flexible, so it’s great for using up odds and ends of vegetables that you might have in your refrigerator or freezer. For the recipe below I used some mushrooms, frozen peppers and onions, and frozen spinach. You could also try adding some shredded carrot, finely chopped broccoli, tomatoes, shredded cabbage, green onions, corn, or peas.

I used frozen spinach, despite it not being very “pretty” because I had some in my freezer that was on the edge of being dried out. To use fresh spinach instead, just give it a rough chop so it’s in slightly smaller pieces, then just sauté it in the skillet with the tofu and other vegetables until wilted.

Don’t Skip These Ingredients:

While this recipe is very flexible, there are two ingredients that I wouldn’t skip: the nutritional yeast and the salsa. The nutritional yeast really adds a big dose of umami that just makes this recipe so much more satisfying. It’s a shelf stable ingredient, so if this is the first time you purchase it, don’t worry, you’ll have plenty of chances to use it again. Here are a couple more recipes that use nutritional yeast.

The second ingredient you don’t want to skip is salsa. I find that the fresh, acidic flavor of the salsa really balances the whole dish and makes the flavors so much more complete. Sure, if you can’t stand salsa, go ahead and skip it, but to me, it really makes the entire dish.

Freeze Your Tofu for Better Texture

I highly suggest freezing your tofu beforehand because it changes the texture of the tofu. It’s hard to describe the change in the texture, but I dare say it’s a bit more sturdy after freezing and thawing, instead of being soft and crumbly. I usually just pop it in the freezer (in the original packaging) when I get home from the store, then transfer it to the refrigerator to thaw the day before I plan to cook.

How to Store Tofu Scramble

This vegetable tofu scramble will stay good in the refrigerator for 4-5 days and can be reheated quickly using the microwave. Or, once it has fully cooled in the refrigerator you can transfer it to the freezer and freeze for a couple of months. I reheated my frozen tofu scramble using the microwave.

Salsa being spooned onto a bowl of Vegetable Tofu Scramble
Salsa being spooned onto a bowl of Vegetable Tofu Scramble

Vegetable Tofu Scramble

This super vegetable packed tofu scramble is an easy, freezer-friendly, fiber and protein packed meal that is perfect for meal prep!
Total Cost $5.65 recipe / $1.41 serving
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 1.5 cups each
Calories 259.68kcal
Author Beth – Budget Bytes

Ingredients

  • 14 oz. firm or extra firm tofu $1.99
  • 8 oz. mushrooms $1.29
  • 2 Tbsp cooking oil $0.08
  • 1/2 tsp garlic powder $0.05
  • 1/4 tsp freshly cracked black pepper $0.02
  • 1 cup frozen onions and peppers* $0.35
  • 8 oz. frozen spinach* $0.93
  • 2 Tbsp nutritional yeast $0.42
  • 1/2 tsp salt $0.02
  • 1/2 cup salsa $0.50

Instructions

  • If you have the opportunity, fully freeze and then thaw the tofu in the days before making the recipe. While this isn't required, it does produce a better texture. When you're ready to make the recipe, remove the tofu from the package and press or squeeze the excess moisture out of the tofu. You can use a tofu press, or place the tofu on a plate, top it with a cutting board, then place something heavy, like a pot, and wait about 15 minutes while the moisture is pressed out. When tofu has been frozen, it's a bit more spongey, and I can squeeze or press most of it out just using my hands.
  • While the tofu is pressing, clean and slice the mushrooms. Thaw the frozen spinach, then squeeze out the excess water (I just squeeze it in my fist).
  • Add the cooking oil to a large skillet and place it over medium heat. When the skillet and oil are hot, tilt the skillet to coat the surface with oil. Crumble the tofu into the skillet, then sprinkle the garlic powder and pepper over top. Sauté the tofu for 2-3 minutes in the hot skillet. Don't worry if it starts to stick, the moisture from the vegetables will loosen it from the bottom of the skillet.
  • Add the mushrooms and continue to sauté until the mushrooms have softened. Add the frozen bell peppers and onions and continue to sauté until they have heated through. Finally, add the thawed and squeezed spinach, and continue to sauté until heated through again.
  • Finally, season the skillet with nutritional yeast and salt. Toss until everything is well coated in nutritional yeast. Give it a taste, and adjust the salt if needed.
  • Serve the vegetable tofu scramble topped with a couple of spoonfuls of salsa, and enjoy!

Notes

*You can use fresh in place of frozen. Simply add to the skillet and sauté until tender.

Nutrition

Serving: 1.5cups | Calories: 259.68kcal | Carbohydrates: 11.68g | Protein: 23.38g | Fat: 16.3g | Sodium: 625.35mg | Fiber: 5.85g

How to Make Vegetable Tofu Scramble – Step by Step Photos

Tofu package

You’ll need a 14oz. package of firm or extra firm tofu for this recipe. You’ll get the best texture if you fully freeze and then thaw the tofu beforehand. I usually pop it in the freezer, in the original packaging, when I get home from the store, then transfer it to the refrigerator to thaw the day before I plan to use it.

Pressed tofu on a plate with paper towel

When you’re ready to cook, press the excess moisture out of the tofu. I find that when I freeze and thaw the tofu it’s a bit spongey, so I can just gently squeeze it with my hands. Otherwise, you’ll want to use a tofu press or place it on a plate, top it with a cutting board, then place something heavy on top and wait about 15 minutes. Wash and slice 8oz. mushrooms while the tofu presses. Thaw and squeeze 8oz. frozen spinach.

Crumbled tofu in a skillet being seasoned with garlic powder

Heat 2 Tbsp cooking oil in a large skillet over medium heat. Once the skillet and oil are hot, tilt the skillet to coat the surface. Crumble the pressed tofu into the skillet, then season with ½ tsp garlic powder and about ¼ tsp freshly cracked pepper. Sauté the tofu for 2-3 minutes. Don’t worry if it sticks to the skillet a little, as it will loosen once you begin to add some of the vegetables.

Sliced mushrooms added to the skillet with the tofu

Add the sliced mushrooms to the skillet and continue to sauté until the mushrooms have softened.

Frozen peppers and onions being added to the skillet

Add about 1 cup frozen onions and bell peppers (or fresh) and continue to sauté until the peppers and onions are heated through.

Spinach added to the skillet

Add the thawed and squeezed frozen spinach to the skillet and continue to sauté until the spinach is heated through.

Nutritional Yeast being sprinkled over the tofu scramble in the skillet

Now it’s time to give the tofu scramble its final seasoning. Sprinkle in about 2 Tbsp nutritional yeast and ½ tsp salt. Stir until everything is coated in nutritional yeast, then give it a taste and adjust the salt if needed.

Vegetable tofu scramble in a glass meal prep box with roasted potatoes

Serve topped with a couple spoonfuls of salsa, or pack it up into meal prep containers (I added some Smoky Roasted Breakfast Potatoes to my containers), and refrigerate or freeze for later!

The post Vegetable Tofu Scramble appeared first on Budget Bytes.

Tortilla Baked Eggs

You guys know how I love using leftover odds and ends in my fridge to make delicious meals on the fly, right? Well these tasty little eggs baked in a tortilla shell are my newest obsession. You can toss just about any meat, vegetable, or cheese into these Tortilla Baked Eggs to come up with your own tasty creation.

The post Tortilla Baked Eggs appeared first on Budget Bytes.

You guys know how I love using leftover odds and ends in my fridge to make delicious meals on the fly, right? Well these tasty little eggs baked in a tortilla shell are my newest obsession. You can toss just about any meat, vegetable, or cheese into these Tortilla Baked Eggs to come up with your own tasty creation. Sounds like a fun Saturday morning project to me!

Overhead view of tortilla baked eggs on a white plate with a napkin on the side

What Kind of Baking Dish To Use

You can use any type of round, oven-safe dish that is about 1 to 2-inches deep. It should also have straight, vertical sides. Round cake pans or pie plates are a great option. As far as what size to use, you’ll want to use a dish that is one to two inches smaller in diameter than your tortilla, so the tortilla can be folded up on the sides to hold in the eggs and fillings.

What Size Tortilla Should I Use?

My tortillas were 8-inches in diameter, which was perfect for my 7-inch diameter dish. If you are using an eight or nine-inch diameter cake pan, you’ll probably want a 10-inch diameter tortilla. If you have a larger tortilla, you may want to add 1-2 more eggs than I used below.

Topping Ideas

These tortilla baked eggs are SO flexible and you can toss just about anything that you have leftover in your fridge into them, kind of like an omelette or frittata! Here are some combination ideas:

  • Roasted red peppers, feta, red onion
  • Chopped broccoli, cheddar
  • Ham, cheddar, bell pepper
  • Sun dried tomato, feta, spinach
  • Mushrooms, spinach, goat cheese
Two slices of tortilla baked eggs on a plate with a fork
Whole tortilla baked eggs on a plate with fork on the side

Tortilla Baked Eggs

Tortilla Baked Eggs are a fun and flexible way to use leftover ingredients from the week in a delicious homemade breakfast.
Total Cost $1.22 recipe / $0.61 serving
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2
Calories 320.55kcal
Author Beth – Budget Bytes

Ingredients

  • 1/2 Tbsp olive oil $0.18
  • 1 8" flour tortilla $0.14
  • 1 cup fresh spinach $0.16
  • 4 large eggs $0.23
  • 1/8 tsp salt $0.01
  • 1/8 tsp freshly cracked black pepper $0.01
  • 1/2 cup grape tomatoes $0.37
  • 1/4 cup shredded cheddar $0.21
  • 1/8 tsp crushed red pepper (optional) $0.01

Instructions

  • Preheat the oven to 350ºF. Brush the inside of a round, 7-inch diameter oven safe dish* with olive oil. Press the tortilla down into the dish so that the edges of the tortilla are folded up the sides of the dish (see step by step photos below).
  • Roughly chop the spinach then add it to the bottom of the tortilla. Crack the four eggs into the tortilla on top of the spinach. Add a pinch of salt and pepper on top of the eggs.
  • Slice the grap tomatoes in half, then sprinkle them over the eggs. Finally, top with shredded cheese.
  • Bake the egg filled tortilla in the oven for 20-25 minutes, or until the whites are set and the yolks are still jammy. You can shake the dish to see if the whites still jiggle or if they are set. Baking time may vary depending on the size of your tortilla and number of eggs used.
  • Remove the tortilla baked eggs from the oven and slide them out of the dish. Slice into four pieces, then serve!

Notes

*You can use any size oven-safe round dish, but make sure you use a tortilla of a slightly larger size than the dish. For instance, you can use an 8-inch pie tin, but you’ll want to use a tortilla that is approximately 9-inches in diameter. Cooking time may vary depending on the size of your dish and tortilla. See step 4 above for a tip on how to tell it’s finished baking.

Nutrition

Serving: 0.5recipe | Calories: 320.55kcal | Carbohydrates: 15.55g | Protein: 18.6g | Fat: 20.35g | Sodium: 618.95mg | Fiber: 2.45g

Love baked eggs? Try my Creamed Spinach Baked Eggs, Eggs Florentine Breakfast Pizza, or Roasted Red Pepper and Feta Frittata.

Side view of a slice of tortilla baked eggs with a bite taken out

How to Make Tortilla Baked Eggs – Step by Step Photos

Oil being brushed inside a round dish

Preheat the oven to 350ºF. Brush about 1/2 Tbsp olive oil on the inside of a round, 7-inch diameter oven safe dish.

Tortilla pressed into the round dish

Press an 8-inch flour tortilla down into the dish so that the edges of the tortilla are folded up the sides of the dish.

chopped spinach placed inside the tortilla

Roughly chop one cup fresh spinach and place it inside the tortilla.

Eggs added on top of the spinach in the tortilla

Crack four large eggs onto the spinach and season with a small pinch of salt and pepper.

Eggs topped with tomatoes and cheese

Top with a handful of grape tomatoes (sliced in half) and a little shredded cheddar (about ¼ cup).

Finished Tortilla Baked Eggs in the dish

Bake the egg-filled tortilla in the oven for 20-25 minutes, or until the whites are set and the yolks are still jammy. You can shake the dish to see if the whites still jiggle or if they are set. Baking time may vary depending on the size of your tortilla and the number of eggs used. I also finished off my eggs with a pinch of crushed red pepper, but that’s optional!

Whole tortilla baked eggs on a plate with fork on the side

Slide the tortilla out of the dish and onto a plate or cutting board. Slice into four pieces, then serve!

The post Tortilla Baked Eggs appeared first on Budget Bytes.

Sausage and Egg Breakfast Quesadillas

Breakfast quesadillas are one of my absolute favorite foods. Not just a favorite breakfast food, but a favorite any time food. Normally I stick to a quick fried egg and a slice of cheese, but this weekend I made these Sausage and Egg Breakfast Quesadillas, which are a step above my busy weekday version.

The post Sausage and Egg Breakfast Quesadillas appeared first on Budget Bytes.

Breakfast quesadillas are one of my absolute favorite foods. Not just a favorite breakfast food, but a favorite any time food. Normally I stick to a quick fried egg and a slice of cheese, but this weekend I made these Sausage and Egg Breakfast Quesadillas, which are a step above my busy weekday version. And the best part? I froze the other five quesadillas so I can reheat them anytime (like I did for lunch today!)

Stacked sausage and egg breakfast quesadillas held close to the camera

What’s in a Breakfast Quesadilla?

Okay, so I kept these breakfast quesadillas super simple, but I’ve got some ideas for “spicing” them up below, if you’re interested. The only thing you need is sausage, eggs, cheese, tortillas, salt, and pepper. It’s just that easy! Since these quesadillas are super simple, they do have a more mild flavor (this one is for all my friends with sensitive tongues). If you want some extra flavor, read on.

What Else Can I Add?

Quesadillas are great for using up leftovers in your fridge. So whether you want to add more flavor or you just want to use up some things that are floating around in your fridge, here are some good picks for these sausage and egg breakfast quesadillas:

  • Sliced green onions
  • Crushed red pepper
  • Everything bagel seasoning
  • Sriracha or chili garlic sauce
  • Diced bell pepper (sauté with the browned sausage until tender)
  • Crumbled feta
  • Fresh spinach

How to Serve Breakfast Quesadillas

If you’re in a hurry, or just lazy like me, you can eat these breakfast quesadillas just as they are. They make a great hand-held meal for when you’re on the go. If you are sitting down to your meal, you can serve them with a side of salsa and sour cream for dipping!

How to Freeze and Reheat

As I mentioned in the intro, I froze most of my quesadillas so I could reheat them later. To freeze the quesadillas, fill and fold the tortillas like you are about to toast them in the skillet, but instead stack them on a plate or baking sheet with parchment between each one. Transfer that to the freezer and freeze for about an hour or until they’re frozen solid. Once solid, transfer to an air-tight freezer bag for long term storage. They’ll probably be good for about three months.

To reheat, place one of the frozen quesadillas in a skillet and heat over medium-low heat. Cook on each side until golden brown and crispy. It’s VERY important not to have the heat too high, or else the tortilla will burn before the filling has time to thaw and heat through. So go slow.

What is Country Sausage?

I used country sausage for these breakfast quesadillas, which is a loose (not in links) raw sausage that is fairly mild in flavor (there are hot varieties). It is sometimes also called breakfast sausage, although it is not sweet like a maple breakfast sausage. I used this brand, but there are many recipes for country sausage online if you want to make your own using ground pork.

Sausage and egg breakfast quesadillas on a plate with a dipping cup full of salsa
Stacked sausage and egg breakfast quesadillas held close to the camera

Sausage and Egg Breakfast Quesadillas

Sausage and egg breakfast quesadillas are an easy and filling breakfast option that is also freezer-friendly, so you can stock up for later!
Total Cost $5.02 recipe / $0.34 per quesadilla
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 quesadillas
Calories 325.15kcal
Author Beth – Budget Bytes

Ingredients

  • 8 oz. country sausage $1.45
  • 6 large eggs $1.40
  • 1/4 tsp salt $0.02
  • 1/4 tsp pepper $0.02
  • 6 oz. cheddar $1.27
  • 6 medium flour tortillas $0.86

Instructions

  • Add the sausage to a skillet and cook over medium heat until the sausage is browned and crispy on the edges. When the sausage is cooked, remove it from the skillet using a slotted spoon so they grease stays behind in the skillet.
  • While the sausage is cooking, crack six eggs into a bowl and season with salt and pepper (about ¼ tsp each). Whisk the eggs. Shred the cheddar cheese.
  • Add the whisked eggs to the skillet with the sausage grease, and continue to cook them over medium heat, gently folding them as the eggs set. Cook until the eggs are set, but still moist. Remove the skillet from the heat.
  • With the skillet off the heat, add the cooked sausage and shredded cheddar to the skillet with the scrambled eggs. Fold the ingredients together until they are evenly combined.
  • Place about ½ cup of the sausage, egg, and cheese mixture into each tortilla, spreading it out to cover half of the tortilla. Fold the tortilla closed. You can either toast or freeze the quesadillas at this point (see freezing instructions above the recipe).
  • To cook the quesadillas, add them back to the skillet (I like to do this in a dry skillet) and cook over medium heat on each side until the tortilla is brown and crispy and the cheese on the inside is melted. Slice the quesadilla into three pieces, then serve.

Nutrition

Serving: 1quesadilla | Calories: 325.15kcal | Carbohydrates: 23.37g | Protein: 16.5g | Fat: 17.55g | Sodium: 1273.23mg | Fiber: 2.33g
A stack of sausage and egg breakfast quesadillas on a plate with a dish of salsa

How to Make Sausage and Egg Breakfast Quesadillas – Step by Step Photos

Browned sausage in a skillet

Brown 8oz. country sausage in a skillet over medium heat. Cook it until the edges are brown and crispy, not just until it’s no longer pink. When the sausage is cooked, remove it from the skillet with a slotted spoon, so the grease stays in the skillet.

Eggs in a bowl with salt, pepper, and a whisk

While the sausage is cooking, crack six eggs into a bowl and season with salt and pepper (about ¼ tsp each). Whisk the eggs.

Shredded cheddar on a cutting board

Shred six ounces of cheddar cheese.

Scrambled eggs in the skillet

Add the whisked eggs to the skillet with the remaining sausage grease. Continue to cook over medium, gently folding the eggs as they set. Cook the eggs until they are set, but still moist. Don’t overcook the eggs. ;)

Sausage and cheese added to the skillet with the eggs

Remove the skillet from the heat and add the cooked sausage and shredded cheese.

finished breakfast quesadilla filling in the skillet

Fold the ingredients together until they’re evenly combined.

Tortillas being filled

Add about ½ cup of the sausage, egg, cheese mixture to each tortilla, spreading it out over half of the tortilla, then fold it closed. Once filled and folded, they can either be cooked or frozen.

Quesadillas toasted in the skillet

To cook the quesadillas, add them back to the skillet (I don’t add any oil or butter, but you can if you prefer). Cook over medium on each side, or until the tortilla is brown and crispy and the cheese is melted on the inside.

quesadilla cut into three pieces

Slice each quesadilla into three pieces, then serve!

stacked quesadillas for freezing

To freeze the quesadillas, stack them on a plate or baking sheet with parchment paper between each layer. Freeze for about an hour or until solid, then transfer to a freezer bag. To reheat from frozen, simply add to a skillet and heat over medium-low until they are brown and crispy on the outside and heated through.

A stack of breakfast quesadillas on a plate with salsa in the background

The post Sausage and Egg Breakfast Quesadillas appeared first on Budget Bytes.

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). 

The post Freezer Breakfast Burritos appeared first on Budget Bytes.

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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