Category: Savory Breakfast Recipes

Air Fryer Potatoes

Air fryer potatoes are soft on the inside, crispy on the outside, and made for dipping. They’re the perfect side for any meal!

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Potatoes, or “spuds” as my Irish brother-in-law affectionately calls them, are truly a favorite for just about everyone. Potatoes can be cooked 1,000 ways and they always steal the show! These air fryer potatoes are proof of that. Soft on the inside and crispy on the outside, they’re like mini baked potatoes. They are seriously delicious dipped in ketchup, mayo, or Comeback Sauce. This air fryer potato recipe is great to use with whatever potatoes you have on hand, making it the perfect recipe for fridge clean out day.

air fryer potatoes in a bowl with ketchup.

Why Make Potatoes in the Air Fryer?

Listen, we love roasted potatoes. They’re simple and delicious. But sometimes you need potatoes right now, and roasting just isn’t quick enough. Using an air fryer, these potatoes are roasted to perfection in less than half the time. So, the next time you have a potato emergency, this air fryer potato recipe is here for you. You can thank us later!

Ingredients for Air Fryer Potatoes

Here’s what you’ll need to make air fryer potatoes:

  • Potatoes: You can use any variety of mini potatoes. We found some tri-color potatoes on sale, so we used those!
  • Oil: Helps keep the potatoes moist as they cook and helps them get nice and crispy on the outside. We used olive oil, but you could also use vegetable or canola oil.
  • Spices: A combination of garlic powder, onion powder, smoked paprika, salt, and pepper creates a smoky and savory flavor and the paprika adds a pop of color.
  • Fresh Parsley: Adds a little bit of greenery and freshness.

Should I Soak the Potatoes?

We did not do this, but cutting and soaking potatoes in cold water releases some of the starches and can make the potatoes crispier! Our potatoes were more like tiny bites of the perfect baked potato!

What Else Can I Put On Air Fryer Potatoes?

We love the seasoning mix listed in the recipe below, but the sky is the limit! Here are some other ways you can season your air fryer potatoes:

What To Serve With Air Fryer Potatoes

These air fryer potatoes are a great side dish for breakfast, lunch, or dinner. They go great with dishes like Breakfast Frittatas, Air Fryer Bacon, Homemade Meatloaf, or Baked Chicken Drumsticks.

Or, if you want to just add some dip and serve them as a snack, try dipping them in Comeback Sauce, Lemon Dill Tahini Dressing, Chimichurri Sauce, or Homemade Ranch Dressing.

seasoned potatoes in an air fryer basket with herbs.
fork dipping an air fryer potato into ketchup.
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Air Fryer Potatoes

Air fryer potatoes are soft on the inside, crispy on the outside, and made for dipping. They're the perfect side for any meal!
Course Side Dish
Cuisine American
Total Cost $3.60 recipe / $0.90 serving
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 106kcal
Author Jess – Budget Bytes

Equipment

Ingredients

Instructions

  • Preheat air fryer to 400°F for 4 minutes. Wash and quarter the baby potatoes.
  • Add the potatoes to a large bowl. Toss the potatoes with olive oil, garlic powder, onion powder, smoked paprika, salt and pepper.
  • Cook for 15 minutes in the air fryer, until golden brown with crispy edges, stopping halfway through to shake.
  • Garnish with minced parsley and additional salt and pepper, if needed.

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 106kcal | Carbohydrates: 20g | Protein: 2g | Fat: 2g | Sodium: 17mg | Fiber: 3g
seasoned potatoes in a bowl with herbs.

how to make Air Fryer Potatoes – step by step photos

cutting tricolored potatoes on a bamboo cutting board.

Preheat the air fryer to 400°F for 4 minutes. Quarter 1 lb. of baby potatoes.

seasoned potato wedges in a white bowl.

Add the potatoes to a large bowl. Toss the quartered baby potatoes with 1/2 Tbsp olive oil, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, 1/2 tsp onion powder, and a pinch of salt and pepper.

seasoned potatoes in an air fryer basket.

Cook for 15 minutes in the air fryer, until golden brown with crispy edges, stopping halfway through to shake. Garnish with 1 tsp minced fresh parsley and additional salt and pepper, if needed.

fork dipping an air fryer potato into ketchup.

These air fryer potatoes are the ultimate crispy side dish!

More Air Fryer Recipes

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Avocado Toast

A classic avocado toast recipe with 3 easy variations. Perfect for a quick breakfast, lunch or midday snack!

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Avocado toast was all the rage just a few years ago, but I have good news…this easy 5-10 minute meal never goes out of style. It only requires a few simple ingredients, but you can always spice things up with extra toppings to make it a super filling meal. Today I’m sharing my favorite basic avocado toast recipe along with helpful tips and 3 easy recipe variations. It’s quick and easy which makes it perfect to whip up for breakfast, lunch or a midday snack. And for those of you who are avocado toast experts, like my colleague Jess, then I’m sure you have a few favorite combinations as well. Wanna share? Let’s meet in the comments!😉

Overhead view of avocado toast made 4 different ways.

Ingredients For Avocado Toast

You only need a few simple ingredients to make a classic avocado toast. Here’s what I used:

  • Avocado: Avocado is one of the main ingredients, so you’ll want to choose it wisely. Look for avocados that have a slight give when squeezed, but are not mushy.
  • Bread: You’ll want to choose a good quality, sturdy bread. I like using sourdough or whole grain bread.
  • Garlic: Rubbing a little bit of fresh garlic over toasted bread while it’s still warm adds incredible flavor.
  • Lemon: A small squeeze of fresh lemon juice adds a pop of brightness and keeps the avocado from browning.
  • Salt & Pepper: Don’t skip the salt! Just a pinch of salt and pepper enhances the flavor of the avocado toast.
  • Red pepper flakes (optional): This is optional but it adds a kick and a little bit of extra heat to the avocado toast.

Tips For Making The Best Avocado Toast

  1. Choose your bread wisely: Use a good quality, sturdy bread for the base of your avocado toast like sourdough, multigrain or whole grain bread. Toasted, sturdy bread holds the mashed avocado and any extra toppings a lot better than white sandwich bread.
  2. Picking the perfect avocado: When picking your avocado, look for blackish, dark-green skin, which indicates the avocado has ripened. Also give the avocado a gentle press with your finger, the flesh should give slightly under pressure. If it’s mushy, its time has passed.
  3. Don’t skip the extras! Yes, rubbing your toast with a fresh garlic clove may seem like an unnecessary step, but it adds SO much flavor and compliments this simple meal perfectly. Also the small squeeze of lemon juice gives just the right about of brightness and the pinch of salt makes all the flavors pop!

Topping Ideas

There are lots of fun ways to enjoy your avocado toast! In addition to the recipe variations listed in the step-by-step photos below, here are a few more ingredients and topping ideas for you to try:

Overhead view of avocado toast made 4 different ways with parsley, avocado, and a napkin on the side.
Overhead view of avocado toast made 4 different ways with parsley, avocado, and a napkin on the side.
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Avocado Toast

A classic avocado toast recipe with 3 easy variations. Perfect for a quick breakfast, lunch or midday snack!
Course Breakfast, Lunch, Snack
Cuisine American
Total Cost $2.61 recipe / $1.30 serving
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 slices
Calories 338kcal
Author Marsha – Budget Bytes

Ingredients

  • 2 slices sturdy bread $1.00
  • 1 clove of garlic, peeled $0.08
  • 1 medium avocado $1.33
  • 1 tsp fresh lemon juice $0.14
  • 1/8 tsp salt $0.02
  • 1/8 tsp freshly cracked black pepper $0.02
  • pinch of red pepper flakes $0.02

Instructions

  • Cut 2 slices of sturdy bread. Toast the bread in a toaster or in a skillet on the stovetop until golden brown.
  • Rub the peeled garlic clove over the top of the warm toasted bread, making sure to fully cover the entire surface area.
  • Next, halve the avocado and remove the pit. Scoop out the avocado flesh from both halves and place it in a bowl. Add a small squeeze of fresh lemon juice (about 1 tsp), salt and pepper to the bowl and mash the avocado with a fork. I recommend leaving it just a little chunky.
  • Divide the avocado mixture and spread it on top of each slice of toast. Top with a pinch of red pepper flakes and a pinch of sea salt (optional).

See how we calculate recipe costs here.

Nutrition

Serving: 1slice | Calories: 338kcal | Carbohydrates: 43g | Protein: 9g | Fat: 16g | Sodium: 539mg | Fiber: 8g
Overhead view of 2 pieces of plain avocado toast on a white plate.

How to Make Avocado Toast – Step by Step Photos

Overhead view of sourdough bread sliced on a cutting board.

Cut 2 slices of sturdy bread. Toast the bread in a toaster or on the stovetop until golden brown.

Toasted sourdough bread with a garlic clove being rubbed over the top.

Rub 1 peeled garlic clove over the top of the warm toasted bread, making sure to fully cover the entire surface area.

A hand holding a fork and mashing avocado in a white bowl.

Next, halve 1 avocado and remove the pit. Scoop out the avocado flesh from both halves and place it in a medium bowl. Add a small squeeze of lemon juice (about 1 tsp), 1/8 tsp salt and 1/8 tsp freshly cracked black pepper to the bowl and mash the avocado with a fork. I recommend leaving it just a little chunky, but you can certainly mash until it’s completely smooth. It’s up to you!

Overhead view of 2 pieces of plain avocado toast on a white plate.

Divide the avocado mixture and spread on top of each slice of toast. Top with a pinch of red pepper flakes and a pinch of sea salt (optional). Enjoy as is or try out one of the recipe variations listed below.😉

Avocado toast with sliced tomatoes and balsamic glaze drizzled on top.

Recipe Variation 1: If you love juicy, ripe tomatoes then this variation is just for you! Top your avocado toast with two slices of tomatoes, a drizzle of balsamic glaze, and freshly cracked black pepper. This combo is perfect for the summer when tomatoes are in their peak season. So delicious!

Two slices of avocado toast with a hard boiled egg and soft scrambled egg on top.

Recipe Variation 2: My absolute favorite way to enjoy avocado toast is by adding some scrambled eggs, a fried egg, or hard boiled egg on top. You can even take it a step further and add a little chili crisp on top too!

Avocado toast with cottage cheese on top.

Recipe Variation 3: And for all of my cottage cheese lovers out there, try topping your thick crusty bread with a spoonful or two of small curd cottage cheese, 1/2 avocado sliced, salt, freshly cracked black pepper, and a squeeze of fresh lemon juice. Enjoy!

Overhead view of avocado toast made 4 different ways with parsley, avocado, and a napkin on the side.

More Easy Breakfast Recipes

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Potato Casserole

Make those potatoes go the extra mile with this cheesy potato casserole! Fit to serve a crowd, this casserole is the ultimate comfort food.

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Make those potatoes go the extra mile with this creamy, cheesy potato casserole! Fit to serve a crowd, this potato casserole recipe is comfort food at its best. The crunchy, cheesy topping is a little sweet, a lot savory, and makes this the perfect side for Easter, Thanksgiving, or Christmas.

What is Potato Casserole?

Diced potatoes are blanketed in a sauce made from cheddar cheese, milk, and sour cream; seasoned with onions and garlic; and topped with crunchy corn flake cereal. It’s the ultimate cheesy, creamy, and crunchy side dish. So grab a 5 lb. bag or potatoes and get cooking!

Ingredients for Potato Casserole

  • Yukon Gold Potatoes: These potatoes are in between starchy and waxy, making them perfect for this casserole since they hold their shape well. You’ll need 3 lbs. or about 6 medium potatoes.
  • Butter: Unsalted butter adds a rich flavor to the dish and helps prevent the onions and garlic from burning in the pan.
  • Onion and Garlic: These alliums add a classic earthy and sweet flavor that adds depth to this dish.
  • Salt: Kosher salt enhances the natural flavor of the potatoes.
  • All-Purpose Flour: A little bit of flour helps to thicken up the sauce.
  • Milk: Milk adds moisture to the sauce. You can use any kind of milk you have on hand, including plant-based.
  • Extra Sharp Cheddar Cheese: We love the flavor of extra sharp, but any kind of cheddar works well.
  • Sour Cream: Sour cream adds a touch of brightening tanginess and richness to the dish.
  • Corn Flake Cereal: Crushed corn flakes create the perfect slightly sweet, super crunchy topping for this casserole. You can also use Panko breadcrumbs or crushed butter crackers if that’s what you have on hand.

What Else Can I Add To Potato Casserole?

This is a great recipe for using up leftovers. Got some bacon or ham burning a hole in your refrigerator? Throw it in! You can swap the sour cream for Greek Yogurt if that’s what you have on hand. And feel free to top it with any leftover herbs you have lying around– parsley, chives, or scallions would all be delicious!

How to Serve Potato Casserole

Serve this creamy, cheesy potato casserole with Air Fryer Chicken Breasts, Classic Homemade Meatloaf, or some Turkey Meatballs. It’s also great for breakfast with Fried Eggs or Maple Sage Breakfast Sausage.

How to Store Leftovers

Store leftover potato casserole tightly covered with aluminum foil in the refrigerator for up to 5 days, or you can wrap it in a double-layer of plastic wrap and aluminum foil to store in the freezer for up to 3 months. You can reheat it covered with foil in a 350°F oven for 20-30 minutes, or until warmed through and bubbly.

close up view of a wooden spoon in potato casserole.
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Potato Casserole

Make those potatoes go the extra mile with this cheesy potato casserole! Fit to serve a crowd, this casserole is the ultimate comfort food.
Course Side Dish
Cuisine American
Total Cost $9.06 recipe / $0.90 serving
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 10
Calories 459kcal
Author Krista – Budget Bytes

Ingredients

  • 3 lbs. Yukon gold potatoes $3.00
  • 1/4 cup butter $0.53
  • 1/2 onion $0.16
  • 2 cloves garlic $0.16
  • 1/2 tsp salt $0.02
  • 1/4 cup all-purpose flour $0.05
  • 2 cups milk $0.96
  • 3 1/2 cups extra sharp cheddar cheese, divided $3.21
  • 1/2 cup sour cream $0.53
  • 1 cup crushed corn flake cereal $0.44

Instructions

  • Preheat the oven to 375°F. Peel and dice the potatoes, finely chop the onion, and mince the garlic.
  • Add the potatoes to a large pot of water. Bring to a boil, cooking for 8-10 minutes until fork tender. Strain in a colander. Then, transfer the potatoes to a greased 9×13 casserole dish.
  • While the potatoes are boiling, melt the butter in a large saucepan or pot over medium heat.
  • Add in the onion and salt, and cook for a few minutes until softened. Add in the garlic and cook for a minute. Then, stir in the flour.
  • Slowly pour in the milk while whisking to incorporate.
  • Add in 2 cups of cheese and the sour cream. Stir until melted and incorporated.
  • Pour the cheese sauce over the potatoes. Gently combine until the potatoes are fully coated.
  • Top with the crushed cereal and the remaining 1 1/2 cups of cheddar cheese.
  • Bake for 20 minutes until the cheese is bubbly.

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 459kcal | Carbohydrates: 51g | Protein: 16g | Fat: 22g | Sodium: 615mg | Fiber: 4g

how to make Potato Casserole – step by step photos

Preheat the oven to 375°F. Peel and dice 3 lbs. Yukon gold potatoes, finely chop 1/2 onion, and mince 2 cloves garlic.

Add the potatoes to a large pot of water. Bring to a boil, cooking for 8-10 minutes until fork tender. Strain in a colander. Then, transfer the potatoes to a greased 9×13 casserole dish.

While the potatoes are boiling, melt 1/4 cup butter in a large saucepan or pot over medium heat. Add in the onion and 1/2 tsp salt, and cook for a few minutes until softened. Add in the garlic and cook for a minute. Then, stir in 1/4 cup all-purpose flour.

Slowly pour in 2 cups milk while whisking to incorporate.

Add in 2 cups of cheese and 1/2 cup sour cream. Stir until melted and incorporated.

Pour the cheese sauce over the potatoes. Gently combine until the potatoes are fully coated.

Top with 1 cup crushed corn flake cereal and the remaining 1 1/2 cups of cheddar cheese.

Bake for 20 minutes until the cheese is bubbly.

This savory and cheesy potato casserole is the perfect side dish for your next brunch or dinner party!

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Egg Muffins

These super easy and delicious high protein egg muffins are the perfect meal prep breakfast to make weekday mornings a breeze.

The post Egg Muffins appeared first on Budget Bytes.

It’s that time of year when we all try to get back into the groove of daily life, make a fresh fresh start, and rebuild good habits after the chaos of the holidays. Meal prepping has always been one of the things that really helps me save time, stay on budget, and keep overwhelm to a minimum. Especially meal prepping breakfast. Knowing that I don’t have to put any mental energy into breakfast every morning is a godsend! These super simple and versatile egg muffins have been my go-to meal prep breakfast for a few months now. With endless add-ins and flavor possibilities, I never get sick of this egg muffin recipe. Plus, they help me use up the odds and ends in my refrigerator every week!

Overhead view of egg muffins lined up in a grid on a blue background.

What Are Egg Muffins

Egg muffins, also known as egg bites, are eggs baked into a muffin tin with add-ins like vegetables, cheese, or meat. You can think of them like individual mini-sized frittatas! They’re small enough to be handheld and don’t require any utensils, so they make the perfect grab-and-go meal prep breakfast. They’re a great way to use up odds and ends in your refrigerator and since you can toss in just about any ingredient, and your taste buds will never get bored.

Ingredients for Egg Muffins

Egg bites are super simple and you’ll only need a few ingredients! Here’s what we use to make our soft and tender egg muffins:

  • Eggs: We used large eggs for this recipe, so make sure you have the correct size egg to keep the proportions the same.
  • Cottage Cheese: Mixing cottage cheese into the eggs adds more protein, more flavor, and helps keep the egg muffins super soft and tender (instead of rubbery). If you don’t like the texture of cottage cheese, don’t worry! It gets blended until smooth and creamy and you won’t even notice it.
  • Salt & Pepper: The eggs are seasoned simply with salt and pepper, but you could always experiment with other seasonings if you prefer.
  • Add-ins: We used a variety of add-ins below, like vegetables, cheese, and meat. We scavenged our fridge for this batch and made four flavors: spinach & feta, sausage & onion, broccoli & cheddar, and red pepper & goat cheese. See our suggested list of flavor combinations below!

How to Keep Egg Muffins Soft

Eggs tend to get rubbery if overcooked, so we use some tricks to keep these egg muffins soft and smooth instead of rubbery or spongey. Blending cottage cheese into the eggs helps the eggs cook more evenly and it helps stabilize the proteins a bit so they don’t get quite as stiff. It’s also important to keep a close eye on the egg muffins while they’re in the oven. The longer they cook, the more spongey they will become. Remove the egg muffins from the oven as soon as they are puffed in the center, no longer look wet in the center, and are just barely golden on the edges. If they’ve browned a lot on top, chances are they’re overcooked inside.

Egg Muffin Flavor Ideas

The fun part about egg muffins is that you can make so many different flavors! Here are some of my favorite ingredient combinations and flavor ideas:

  • Broccoli cheddar
  • Red pepper and goat cheese
  • Bacon and onion
  • Spinach and feta
  • Ham and cheese (cheddar or Swiss)
  • Sausage and onion
  • Spinach and tomato (sun dried or grape tomatoes)
  • Mushroom and onion

How to Store and Reheat Egg Muffins

After allowing the egg muffins to cool, they can be stored in an air-tight container in the refrigerator for about four days. To reheat, simply place the egg muffins on a plate and microwave for a brief 30 seconds on high power, or until heated through. Take care not to overcook the egg muffins while reheating, or they can become rubbery.

An egg muffin cut in half and held in a hand to show the inside.
Cooked egg muffins lined up in a grid on a blue surface.
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Egg Muffins

These super easy and delicious high protein egg muffins are the perfect meal prep breakfast to make weekday mornings a breeze.
Course Breakfast
Cuisine American
Total Cost $2.01 recipe / $0.34 serving
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 6 (2 each)
Calories 137kcal
Author Beth – Budget Bytes

Equipment

Ingredients

  • 10 large eggs $1.47
  • 1/2 cup cottage cheese* $0.50
  • 1/2 tsp salt $0.02
  • 1/4 tsp pepper $0.02
  • 1.5 cups chopped or shredded add-ins** prices vary

Instructions

  • Preheat the oven to 375ºF. Finely chop or shred your chosen add-in ingredients. Add 2 Tbsp of add-ins to each well of a non-stick 12 muffin tin. If your non-stick pan is older or the finish is a bit worn, you may want to grease the wells first with butter or oil.
  • Add the eggs, cottage cheese, salt, and pepper to a large blender. Purée for about 30 seconds or until smooth.
  • Pour the egg mixture into the wells of the muffin tin, dividing evenly between each well. It should fill them almost to the top.
  • Bake the egg muffins in the preheated oven for 18 minutes, or just until the centers no longer look wet and they are barely golden around the edges. Avoid overcooking the egg muffins or they'll become spongey. The egg muffins will puff up quite a bit as they bake and deflate as they cool. This is normal.
  • Allow the muffins to cool in the muffin tin just enough to handle, then loosen them gently with a knife and remove them from the tin. Allow the egg muffins to finish cooling on a wire rack. Enjoy warm or refrigerate until ready to eat.

See how we calculate recipe costs here.

Notes

*4% milkfat cottage cheese creates the softest egg muffins. You can use a lower fat cottage cheese, but it will affect the texture slightly.
**To make this recipe as budget-friendly as possible, check your fridge for any leftover ingredients that can be used as add-ins. You can use any meat, cheese, or vegetables. You’ll need 2 Tbsp total for each muffin. Make sure they’re finely chopped or shredded. We used spinach & feta, sausage & onion, broccoli & cheddar, and red pepper & goat cheese.

Nutrition

Serving: 2muffins | Calories: 137kcal | Carbohydrates: 1g | Protein: 12g | Fat: 9g | Sodium: 367mg | Fiber: 0.02g

How to Make Egg Muffins – Step by Step Photos

Cheese, meat, and vegetables in muffin tin.

Preheat the oven to 375ºF. Next, decide what add-ins you’d like in your egg muffins. You’ll need about 2 Tbsp of finely chopped or shredded add-ins per muffin well. We did spinach & feta, breakfast sausage (leftovers) & onion, broccoli & cheddar, and red pepper & goat cheese. Make sure to use a non-stick muffin tin. If the muffin tin is older and the non-stick surface is worn, you may want to grease the tin with butter or oil. We did not use any butter or oil.

Eggs and cottage cheese in a blender.

Add 10 large eggs, ½ cup of cottage cheese, ½ tsp salt, and ¼ tsp pepper to a blender. Blend for about 30 seconds, or until smooth.

Egg mixture poured into the muffin tin.

Pour the blended egg mixture into the muffin tin, dividing equally between all twelve wells. It should come close to filling each well up to the top.

Baked egg muffins in the muffin tin.

Bake the egg muffins in the preheated 375ºF oven for about 18 minutes, or just until they no longer look wet in the center and they are barely golden around the edges. Be careful not to overcook the egg muffins or they’ll become spongey. The egg muffins will puff up quite a bit as they cook but will deflate back down as they cool. This is normal.

A stack of egg muffins on a blue background.

Allow the egg muffins to cool just until cool enough to handle, then gently wiggle them from the muffin tin and allow them to finish cooling on a wire rack (to prevent condensation). Enjoy warm or refrigerate until ready to eat!

Cooked egg muffins lined up in a grid on a blue surface.

More Breakfast Meal Prep Recipes

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Sweet Potato Hash

This easy, one-skillet Sweet Potato Hash is the perfect balance of sweet and savory flavors and hearty ingredients. It’s great for breakfast, lunch or dinner!

The post Sweet Potato Hash appeared first on Budget Bytes.

Spice up your weekend breakfast with this easy one-skillet Sweet Potato Hash. Made with a simple combination of sweet potatoes, breakfast sausage, peppers, and onions, it includes the perfect balance of sweet and savory flavors and hearty ingredients. Breakfast potato hash happens to be one of my favorite meals to order at a local brunch spot in town, so I loved recreating a version for Budget Bytes. This sweet potato hash recipe is super versatile so you can easily mix and match some of the ingredients with what you have in your fridge, it comes in at under a dollar per serving, and it’s great for meal prepping!

Overhead view of sweet potato hash in a skillet garnished with sliced avocado.

What Is Sweet Potato Hash

Sweet potato hash is a hearty, skillet meal that’s made with diced sweet potatoes, vegetables like peppers and onions, and often some type of protein, like sausage or bacon. It’s a great all-in-one meal that’s easy to whip up for breakfast, lunch, or dinner. And because it’s so versatile the toppings and variations are endless!

Ingredients For Sweet Potato Hash

Eight ingredients is all you need to make this colorful and flavorful Sweet Potato Hash. We kept things pretty simple so here’s what we used:

  • Sweet Potatoes: We’re using sweet potatoes for our breakfast hash simply because we like the combination of slightly sweet, mixed with savory flavors. But you can certainly use a different potato, like russet potatoes, instead. The total cook time will vary depending on which type of potato you use.
  • Breakfast Sausage: You can use any kind of breakfast sausage for this recipe. We opted for a regular mild sausage, but feel free to use a hot sausage, turkey sausage, or even an apple maple sausage would be really good!
  • Bell Pepper and Onion: I love the combination of peppers and onions in savory recipes. They both add the perfect amount of flavor and texture to this dish. But you don’t have to stop here, if you have some extra veggies hanging out in the fridge like spinach or mushrooms feel free to add those too! This recipe is very versatile.
  • Seasoning: Smoked paprika, garlic powder, salt and pepper compliment the sweetness of the sweet potatoes perfectly. The rest of the spices comes from the breakfast sausage giving this breakfast skillet hash lots of flavor!

Topping Ideas

Customize it! There are so many fun & tasty toppings you can add to your sweet potato hash to give it even more depth and flavor. Here are a few suggestions:

  • Fried, scrambled, or soft-boiled egg
  • Fresh avocado
  • Fresh parsley or sliced green onions
  • Salsa
  • Shredded cheese
  • Sriracha
  • Red pepper flakes

Storing & Reheating

If you happen to have any leftovers or if you just want to meal prep your breakfast for a few days, this sweet potato hash stores very well in the fridge. Just store the leftovers, minus the egg, in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy just reheat the hash in a skillet over the stovetop or in the microwave, then if desired, top with a fresh fried egg! Breakfast is served!

Overhead view of sweet potato hash on two plates topped with sliced avocado and a fried egg.
Overhead view of sweet potato hash in a skillet garnished with sliced avocado.
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Sweet Potato Hash

This easy, one-skillet Sweet Potato Hash is the perfect balance of sweet and savory flavors and hearty ingredients. It's great for breakfast, lunch or dinner!
Course Breakfast
Cuisine American
Total Cost $5.36 recipe / $0.89 serving
Prep Time 10 minutes
Cook Time 27 minutes
Total Time 37 minutes
Servings 6 (1 cup each)
Calories 227kcal
Author Marsha – Budget Bytes

Ingredients

Instructions

  • Wash, peel, and dice the sweet potatoes. Dice the onion and the red bell pepper. Set the vegetables to the side.
  • In a large non-stick skillet, crumble the breakfast sausage and cook over medium heat. Cook the sausage until it’s almost completely browned. Add the diced onion and continue cooking until the onion is translucent and the sausage is fully browned. Remove the sausage and onions to a separate plate and set it to the side.
  • In the same skillet, add the cooking oil and the diced sweet potatoes. Cook the sweet potatoes over medium heat for 10-12 minutes. Stir occasionally but not too often so the sweet potatoes have a chance to brown and caramelize. Don’t worry if the sweet potatoes are not fork tender during this time as they will continue to cook in the next step.
  • Now add the diced red bell pepper, salt, black pepper, garlic powder, and smoked paprika to the skillet. Stir together with the sweet potatoes. Cook for an additional 3-5 minutes or until the sweet potatoes are now fork tender.
  • Add the cooked sausage and onions back to the skillet and combine with the sweet potatoes and peppers. Cook for 1-2 more minutes to allow the sausage to reheat with the rest of the hash.
  • Serve this sweet potato hash with fresh parsley, sliced avocado, or any of your favorite toppings!

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 227kcal | Carbohydrates: 26g | Protein: 8g | Fat: 10g | Sodium: 595mg | Fiber: 4g
Side view of sweet potato hash in a skillet with sliced avocado on top.

How to Make Sweet Potato Hash – Step by Step Photos

Diced sweet potato, a diced red bell pepper and a diced onion on a cutting board.

Wash, peel, and dice 1 1/2 lbs. of sweet potatoes. Dice one onion and one red bell pepper. Set the vegetables to the side.

Ground sausage and diced onion in a nonstick skillet.

In a large skillet, crumble 8 oz. of breakfast sausage and cook over medium heat. Cook the sausage until it’s almost completely browned. Add the diced onion and continue cooking until the onion is translucent and the sausage is fully browned.

Browned sausage and onion in a nonstick skillet.

Remove the cooked sausage and onions to a separate plate and set it to the side.

Diced and cooked sweet potatoes in a nonstick skillet.

In the same skillet, add 1/2 Tbsp of cooking oil and the diced sweet potatoes. Cook the sweet potatoes over medium heat for 10-12 minutes. Stir occasionally but not too often so the sweet potatoes have a chance to brown and caramelize. Don’t worry if the sweet potatoes are not fork tender at this point as they will continue to cook in the next step.

Sweet potatoes, bell peppers and spices added to skillet

Add the diced red bell pepper, 3/4 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp of smoked paprika to the skillet. Stir together with the sweet potatoes until combined. Cook for an additional 3-5 minutes or until the sweet potatoes are fork tender.

Ground sausage and onion added to cooked sweet potatoes in a skillet.

Add the cooked sausage and onions back to the skillet and combine with the sweet potatoes and peppers.

Finished sweet potato hash in a skillet.

Cook for 1-2 more minutes to allow the sausage to reheat with the rest of the hash.

Overhead view of sweet potato hash in a skillet garnished with sliced avocado.

And that’s it! Breakfast (lunch or dinner) is served. Serve this sweet potato hash with fresh parsley, sliced avocado, and any of your favorite toppings. Enjoy!

Overhead view of sweet potato hash on two plates topped with sliced avocado and a fried egg.

More Breakfast Recipes

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Black Beans with Eggs

Eggs poached in seasoned black beans served over a bed of rice with fresh onion and cilantro makes a fast, filling, and budget-friendly meal!

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What are two of my favorite budget-friendly ingredients? Beans and eggs! And they come together perfectly to create a really simple and filling meal that’s great for breakfast, brunch, or just any time of the day (eggs all day every day, please!). And you really can’t beat the cost of this dish. Even with a few fancier toppings, my price per serving came in just over a dollar. 🙌

Overhead view of a bowl full of rice, black beans and eggs garnished with onion and cilantro.

I love turning an inexpensive can of beans into a delicious meal, so the other day I was thinking, “Hey, I wonder if you could cook eggs in some saucy beans like you do shakshuka?” So I tried it out and it worked! This recipe is super simple, satisfying, and you can make it as simple or as extravagant as you’d like, depending on how you top it.

Ingredients for Black Beans with Eggs

Here’s all you’ll need to make this super budget-friendly meal:

  • Garlic and Jalapeño: Sautéed fresh garlic and jalapeño create a super flavorful base for the beans, adding depth and a little spicy kick. If you don’t like spicy, you can skip the jalapeño. And you can totally “measure with your heart” for the garlic. ;)
  • Black Beans: Beans provide the bulk for this recipe, making it super filling while staying super cheap, AND adding tons of fiber and nutrients. Win! While you could potentially use any bean for this recipe, black beans definitely fit this flavor profile the best and have the best visual appeal.
  • Eggs: I used four large eggs, but you could certainly add more if you prefer. I chose to cook the eggs so the yolks were still a bit runny, but you can cook them longer if you prefer a solid yolk. Or, you could even scramble them separately and simply top your bowl of beans and rice after the fact!
  • Toppings: The toppings are totally customizable and can make this recipe super fancy or very simple. We used a combination of onion, cilantro, avocado, and Cotija cheese. See our list of other topping ideas below for more inspo!
  • Rice: I served the black beans and eggs over a bed of cooked rice, but you could also scoop them into a tortilla and enjoy them like an enchilada or burrito.

How to Store Leftovers

If you plan to eat your black beans and eggs over the course of a few days, do not pre-poach the eggs in the beans. Simply cook the seasoned beans and store the beans, rice, and toppings separately. Then cook a fresh egg each day to top the beans and rice. You can cook the egg using any method: scrambled, fried, soft-boiled, or hard-boiled.

Topping Ideas

This recipe is just asking for all sorts of fun toppings. You can really dress it up with tons of flavor and color, or keep it super simple and budget-friendly by drizzling some store-bought salsa over top. Here are some ideas for toppings other than what we used below:

Overhead view of eggs poached in a skillet full of black beans garnished with cilantro and red onion.
Overhead view of a bowl of black beans with eggs over rice with sliced avocado on the side.
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Black Beans with Eggs

Eggs poached in seasoned black beans served over a bed of rice with fresh onion and cilantro make a fast, filling, and budget-friendly meal!
Course Breakfast, Brunch, Dinner, Lunch
Cuisine Mexican, Southwest
Total Cost $4.72 recipe / $1.18 serving
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 529kcal
Author Beth – Budget Bytes

Ingredients

  • 2 cloves garlic $0.16
  • 1 jalapeño $0.25
  • 1 Tbsp olive oil $0.12
  • 2 15oz. cans black beans $1.58
  • 1 tsp cumin $0.10
  • 1/4 cup water $0.00
  • 4 large eggs $0.42

For Serving (optional)

  • 3 cups cooked rice $0.32
  • 1/4 red onion, diced $0.12
  • 1/4 cup chopped cilantro $0.20
  • 1 avocado, sliced $0.99
  • 1 oz. cotija, crumbled $0.46

Instructions

  • Mince the garlic and dice the jalapeño (seeds removed). Add the garlic and jalapeño to a large skillet with the olive oil and sauté over medium heat for about one minute, or just until the garlic softens a bit and becomes fragrant.
  • Add the canned beans (without draining) to the skillet along with the water and cumin. Stir to combine, then allow the beans to come up to a simmer.
  • Let the beans simmer, stirring often, for about five minutes. After the beans have softened slightly from simmering, use the back of a large spoon to smash some of the beans to thicken.
  • Turn the heat down to medium-low. Crack the eggs onto the beans. Partially cover the skillet with a lid and allow the eggs to simmer in the beans for 7-10 minutes, or until the eggs are cooked to your liking.
  • Top the skillet with your favorite ingredients (we used onion, cilantro, avocado, and cotija), and serve over a bed of warm rice. Enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 529kcal | Carbohydrates: 70g | Protein: 23g | Fat: 18g | Sodium: 160mg | Fiber: 15g

How to Make Black Beans with Eggs – Step by Step Photos

Sautéed garlic and jalapeño in a skillet.

Mince two cloves of garlic (or more, if you’d like!) and one jalapeño (seeds removed). Add the garlic and jalapeño to a large skillet with 1 Tbsp olive oil and sauté over medium heat for 1-2 minutes, or just until the garlic softens a bit and becomes very fragrant. Don’t let the garlic brown.

Black beans being poured into the skillet.

Add two undrained cans of black beans to the skillet along with ¼ cup water and 1 tsp cumin.

Simmered black beans in the skillet being smashed with the back of a spoon.

Stir everything to combine, then let the beans simmer over medium for about 5 minutes, stirring often to prevent the beans from sticking to the bottom of the skillet. After simmering for five minutes, use the back of a large spoon to smash some of the beans and thicken the sauce.

Eggs being cracked into the skillet of black beans.

Turn the heat down to medium-low and crack four large eggs onto the surface of the black beans.

Cooked eggs in the black beans.

Partially cover the skillet with a lid and allow the eggs to simmer in the beans for 7-10 minutes, or until they are cooked to your liking (less time for runny yolks, more time for solid yolks). Cook time can vary depending on how hot the beans are and how cold the eggs are, so watch them closely.

Eggs and beans topped with cilantro and onion.

Top the eggs and black beans with chopped cilantro, diced red onion, and crumbled cotija cheese, or the toppings of your choice.

Overhead view of a bowl of black beans with eggs over rice with sliced avocado on the side.

Serve over cooked rice and enjoy!

More Black Bean Recipes

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Scrambled Eggs with Rice

Scrambled Eggs with Rice is a simple and delicious budget-friendly meal that can be enjoyed for breakfast, lunch, or dinner!

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Rice is a quintessential budget-friendly ingredient, and my slogan has always been “put an egg on it!” So when I saw this recipe for Scrambled Eggs with Rice from the new cookbook The Simple Art of Rice: Recipes from Around the World for the Heart of Your Table by JJ Johnson and Danica Novgorodoff, I knew I had to make it. Not to mention, this recipe features the ingredient I currently can’t get enough of, gochujang! If you love fried rice, you’re going to love this recipe for scrambled eggs with rice. It’s just as easy, hearty, and delicious, plus it’s totally customizable. I’m definitely going to add this one to my budget-recipe rotation!

Overhead view of a plate full of scrambled eggs with rice, garnished with green onion.

Chef JJ mentions in his book that the recipe is inspired by breakfast dishes found in both Japanese and Korean cultures. This incredibly simple yet satisfying dish is similar to fried rice, but the ratio between the rice and egg are a bit more even and the rice is stirred into the egg before it’s fully cooked, which gives the dish a slightly creamy texture. Best of all, it’s super fast and easy, so you really can make it on a typical morning (provided you have some cooked rice stashed in the refrigerator). It’s the perfect recipe for using up the leftovers in your fridge!

Ingredients for Scrambled Eggs with Rice

Are you ready to see how easy this is? You’ll only need these simple ingredients to make scrambled eggs with rice:

  • Eggs: Eggs provide fat and protein to this dish, making it extra filling and satisfying. We used large eggs for this recipe. If you have smaller eggs, make sure to add a few more, or if you have extra large eggs, you can probably go with four.
  • Oil: Use your favorite cooking oil to lightly scramble the eggs.
  • Gochujang: This savory, sweet, and spicy Korean chile paste is having a moment in the U.S. right now, so you can probably find some at your local grocery store, although you’ll have a better selection at better prices if you shop at an Asian grocery store. If you can’t find gochujang, you can substitute chile oil or sriracha. The flavor will be different, but still delicious.
  • Rice: The original recipe, in The Simple Art of Rice: Recipes from Around the World for the Heart of Your Table, uses short-grain rice, which I’m sure would be even more spectacular, but we only had long grain on hand and it still made an amazing meal. You can use pretty much any type of rice for this flexible recipe. Whatever rice you’re using, make sure it’s pre-cooked and slightly warm.
  • Soy Sauce: A little soy sauce adds umami and depth to the flavor and enough salt for all of the flavors to pop.
  • Sesame Oil: toasted sesame oil adds a wonderfully nutty flavor to the dish, making it extra comforting and cozy.
  • Green Onions: Garnishing with sliced green onions adds a nice fresh pop of flavor to contrast the cozy meal.

What Else Can I Add?

Simple recipes like this are awesome because there is so much room for customization. Here are a few ideas for other add-ins that will take your scrambled eggs with rice to the next level:

  • Meat: Try sautéing some sliced ham, spam, shrimp, or smoked sausage in the skillet before cooking the eggs (remove from the skillet and stir back in at the end).
  • Vegetables: Just like with fried rice, you can add just about any vegetable to this dish. Onions, spinach, mushrooms, diced bell peppers, or even grape tomatoes would be awesome.
  • Toppings: I could go wild with fun toppings for this egg and rice dish. Cheddar cheese would be great, or how about some sliced avocado, kimchi, or furikake?

How to Store Leftovers

Thankfully, this recipe only takes minutes to whip up because it’s definitely best when freshly prepared. If you can’t eat it all in one sitting, store the rest in the refrigerator in an air-tight container for 2-3 days. Reheat using the microwave, sprinkling just a bit of water over top first (to help rehydrate the rice).

Overhead view of scrambled eggs with rice in the skillet.
Overhead view of a plate full of scrambled eggs with rice, fork on the side.
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Scrambled Eggs with Rice

Scrambled Eggs with Rice is a simple and delicious budget-friendly meal that can be enjoyed for breakfast, lunch, or dinner!
Course Breakfast
Cuisine Japanese, Korean
Total Cost $2.28 recipe / $0.57 serving
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 420kcal
Author JJ Johnson and Danica Novgorodoff, The Simple Art of Rice: Recipes from Around the World for the Heart of Your Table

Equipment

Ingredients

  • 6 large eggs $0.63
  • 2 Tbsp cooking oil $0.08
  • 2 tsp gochujang (or to taste) $0.16
  • 4 cups cooked rice, warm $0.43
  • 3 Tbsp soy sauce $0.18
  • 1 Tbsp toasted sesame oil $0.30
  • 4 green onions, sliced $0.50

Instructions

  • Crack the eggs into a bowl and beat well with a fork.
  • Warm the vegetable oil in a large non-stick skillet over medium-low heat. Add the eggs and scramble them lightly, leaving them slightly runny. Toward the end of cooking, add the gochujang and stir until well incorporated.
  • Stir in the warmed rice, using a wooden spoon to break up any clumps. Cook for several minutes, until the rice is heated through, then stir in the soy sauce and sesame oil.
  • Serve hot, in individual bowls, topped with the sliced green onions.

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 420kcal | Carbohydrates: 47g | Protein: 15g | Fat: 18g | Sodium: 865mg | Fiber: 1g
Side view of a plate full of scrambled eggs with rice and a fork in the side.

How to Make Scrambled Eggs with Rice – Step by Step Photos

Eggs in a bowl being whisked with a fork.

Crack six large eggs into a bowl and whisk with a fork.

Half-scrambled eggs in a skillet with gochujang added.

Add 2 Tbsp cooking oil to a large skillet and heat over medium-low. Once hot, add the eggs and lightly scramble. When they’re mostly set, add 2 tsp gochujang and stir to combine.

Rice being stirred into the eggs in the skillet.

Add four cups of warm pre-cooked rice and stir to combine.

Rice and eggs being seasoned with soy sauce.

Season the eggs and rice with 3 Tbsp soy sauce and 1 Tbsp toasted sesame oil. Fold to incorporate. Give the mixture a taste and add more gochujang if desired (I like it spicy, so I added more).

Finished scrambled eggs with rice garnished with sliced green onion.

Garnish with sliced green onions and serve!

Overhead view of a plate full of scrambled eggs with rice, a fork in the side.

More Easy Rice Recipes

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Kimchi Quesadillas

Kimchi quesadillas are an easy to make quick meal or snack that use only a few simple ingredients that pack a huge flavor punch.

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A couple of years ago I ate an appetizer at a restaurant that really wowed me — kimchi pimento cheese dip. I wouldn’t have ever thought about pairing kimchi and cheese together, but ever since I had it I’ve been obsessed with that combo. And since kimchi and eggs also go great together, it only made sense for me to start adding kimchi to my egg and cheese quesadillas (my favorite go-to quick meal). These kimchi quesadillas are the perfect mix of flavors and textures, they’re SO FAST to make, and all of the ingredients last a long time in the fridge, so they’ve quickly become my favorite low-effort, high-reward meal.

Cheese Quesadillas on a plate with a bowl of kimchi on the side.

Why I’m Obsessed with Kimchi Quesadillas

These kimchi quesadillas are incredibly simple to make and only require five simple ingredients: eggs, oil or butter (to cook the eggs), tortillas, cheese, and kimchi. You can make one at a time or more, but I promise, once you eat one you’re going to want seconds. ;) The way the cheese stays gooey on the inside, crisps up with the tortilla on the outside, and the kimchi makes everything a little tangy and spicy… it’s just perfection.

What is Kimchi?

Kimchi is a traditional Korean side dish made with fermented vegetables, like cabbage, radish, scallions, garlic, ginger, and sometimes other vegetables depending on the recipe. It’s flavored with gochugaru (a Korean chili powder) and salted seafood. The flavor is savory, tangy, spicy, salty, and full of umami. It’s served with almost every meal as a small side dish or condiment. The tangy, spicy, salty flavor of kimchi really adds a ton of flavor and dimension to whatever you eat it with, including an egg and cheese quesadilla!

Where to Find Kimchi

Although Kimchi is a staple in Korean cuisine, it is growing in popularity in the U.S. and most major grocery stores now carry at least one brand of kimchi. Because it’s a fermented food containing live cultures, you’ll usually find it in the refrigerated section of grocery stores, near other fermented products like yogurt, fresh sauerkraut, and pickles, or even sometimes near tofu and tempeh.

Even better yet, if you have an Asian grocery store near you, you’ll be able to find several types of authentic kimchi for really good prices compared to large chain U.S. grocery stores.

A hand holding a stack of kimchi quesadillas showing the cheese and filling.
Overhead view of sliced kimchi quesadillas on a plate.
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Kimchi Quesadillas

Kimchi quesadillas are an easy to make quick meal or snack that use only a few simple ingredients to pack a huge flavor punch.
Course Breakfast, Lunch, Snack
Cuisine American, Korean
Total Cost $1.90 recipe / $0.95 serving
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 (1 quesadilla each)
Calories 331kcal
Author Beth – Budget Bytes

Ingredients

  • 1/4 cup kimchi $0.78
  • 1/2 cup shredded cheddar cheese $0.58
  • 2 flour tortillas (8" diameter) $0.40
  • 1 Tbsp butter or oil $0.04
  • 2 large eggs $0.18

Instructions

  • Roughly chop the kimchi into smaller pieces. Cover half of each tortilla with shredded cheddar cheese, then add the chopped kimchi on top.
  • Heat a large skillet over medium, then add the butter or oil. Fry or scramble the eggs in the butter or oil until they reach your desired doneness (I like over-medium).
  • Transfer the cooked eggs to the tortillas, placing them on top of the kimchi. Fold the empty side of the tortilla over the filled side to close.
  • Transfer the folded quesadillas back to the same skillet used to cook the eggs and continue to cook over medium heat until the cheese is melted and the tortilla is browned and crispy on each side.
  • Slice the cooked kimchi quesadillas in half and enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1quesadilla | Calories: 331kcal | Carbohydrates: 16g | Protein: 16g | Fat: 23g | Sodium: 593mg | Fiber: 1g
Side view of a stack of kimchi quesadillas on a plate.

How to Make Kimchi Quesadillas – Step by Step Photos

Chopped kimchi on a cutting board with shredded cheddar in a measuring cup on the side.

To make two kimchi quesadillas, roughly chop ¼ cup of kimchi into smaller pieces. Measure ½ cup of shredded cheddar cheese.

Cheese and kimchi covering half of two tortillas.

Divide the cheese and kimchi between two 8-inch flour tortillas, covering only one side of each tortilla (the empty side will be folded over top to close).

Two fried eggs in a skillet.

Next, fry two large eggs in a skillet with a tablespoon of oil or butter. I like to fry my eggs over medium for quesadillas, but you could also scramble them if that’s easier.

Eggs added on top of cheese and kimchi in the tortillas.

Place one fried egg on top of the cheese and kimchi in each quesadilla. Fold the empty half of the tortilla over the filled side to close.

Toasted quesadillas in the skillet.

Return the folded quesadillas to the skillet used to cook the eggs and continue to cook over medium heat until the cheese is melted and the tortillas are golden brown and crispy on each side. Don’t worry if some of the cheese spills out, that will just create extra crispy goodness!

Sliced quesadillas on a cutting board.

Transfer the cooked quesadillas to a cutting board, slice in half, and enjoy! To keep the filling from spilling out when you cut them, use a pizza cutter or large knife and cut from the outside edge in toward the folded side.

Close up side view of a stack of kimchi quesadillas.

Soooo cheesy, sooo tangy!

More Quesadilla Recipes

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Breakfast Pizza

Breakfast pizza, made with eggs, bacon, and cheese, is a great way to spice up your weekend breakfast or brunch routine!

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We’ve all had cold pizza for breakfast at some point in our lives (…right?), but intentionally making pizza for breakfast is a whole other ballgame. Breakfast foods taste surprisingly good in pizza form (especially eggs!) and there are so many other fun ingredients you can add to the mix. So if you’re pizza-obsessed like me, or just want to change up your weekend breakfast or brunch routine, you’ve got to make a breakfast pizza. It’s also perfect for brinner (breakfast for dinner)!

One slice of breakfast pizza being pulled from the pie.

What’s on a Breakfast Pizza

There are no real rules when it comes to pizza. But in order to confidently call this a breakfast pizza, it’s got to have some classic breakfast ingredients, like bacon and eggs. The rest is totally open to interpretation! Use any crust you’d like (classic pizza crust, thin crust, a tortilla, crescent rolls, etc.), use red pizza sauce, white sauce, or go sauceless, use any type of cheese you like, and go wild with the leftovers in your fridge for even more toppings!

What Else Can I add?

I’ve kept the breakfast pizza below pretty simple, but pizzas are always a great opportunity to use up your leftovers. Here are some alternative or additional topping ideas for your breakfast pizza:

  • Bell pepper
  • Onion
  • Ham
  • Spinach
  • Tomato
  • Feta
  • Breakfast sausage
  • Hashbrowns
  • Mushrooms

Basically, anything that you can put in an omelet, you’d can put on a breakfast pizza!

Egg Options

I love a good liquid gold runny egg yolk, but if that’s not your thing, scrambled eggs work great on breakfast pizzas, too. Just make sure to only cook the eggs about halfway, until they’re still quite glossy because they will finish cooking while on top of the pizza in the oven. If you fully cook the eggs before adding them to the pizza, they’ll end up dry and rubbery after the pizza cooks.

Make it More Budget-Friendly

If you’re working on a super tight budget, here are a few ways you can make sure to keep the cost of your breakfast pizza LOW:

  • Make your own dough: the ingredients for pizza dough are as simple as they come, so making it from scratch is always going to be the cheapest option. We’ve got several pizza dough recipes on our website, including classic pizza dough, thin crust, and no-yeast pizza dough. You can even par-bake a tortilla for an ultra-thin and crispy crust!
  • Use less cheese and more eggs: Cheese is the most expensive ingredient on our breakfast pizza, but if you double the amount of eggs to cover more surface of the pizza you can cut back on the cheese by half and still have a delicious pizza!
  • Cut back on the meat: The bacon was the second most expensive ingredient in our breakfast pizza, but you could easily cut the amount of meat in half and supplement with some extra veggies! Using a lower-cost meat, like deli ham or sausage is another great option.
Overhead view of one slice of breakfast pizza on a plate.
Close up of a sliced breakfast pizza.
Print

Breakfast Pizza

Breakfast pizza, made with eggs, bacon, and cheese, is a great way to spice up your weekend breakfast or brunch routine!
Course Breakfast, Brunch
Cuisine American
Total Cost $6.65 recipe / $1.66 serving
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 2 slices each
Calories 726kcal
Author Beth – Budget Bytes

Ingredients

  • 8 oz. bacon $2.30
  • 1 large prepared pizza dough* $0.62
  • 1/2 cup pizza sauce $0.53
  • 2 cups shredded cheese $2.49
  • 4 large eggs $0.36
  • 2 green onions, sliced $0.35

Instructions

  • Cook the bacon in a skillet over medium heat until brown and crispy. Drain the cooked bacon on a paper towel lined plate.
  • Preheat the oven to 450ºF. Stretch the pizza dough out over a pizz pan, then spread the pizza sauce evenly over the surface (leave about ½ inch of bare crust around the outer edge).
  • Sprinkle the shredded cheese evenly over the sauce. Crack four eggs onto the pizza, spaced out evenly over the surface, the crumble the bacon on top.
  • Bake the pizza for 12-15 minutes in the preheated oven or until the crust is golden brown, the cheese is melted, and the eggs are cooked to your liking (solid whites, firm or liquid yolks).
  • Top the baked pizza with green onion, slice into 8 pieces, then serve!

See how we calculate recipe costs here.

Notes

*Use any type of prepared pizza dough you prefer, homemade or store-bought.

Nutrition

Serving: 2slices | Calories: 726kcal | Carbohydrates: 51g | Protein: 34g | Fat: 43g | Sodium: 1650mg | Fiber: 2g

How to Make Breakfast Pizza – Step By Step Photos

Cooked bacon in a skillet.

First, cook 8 oz. bacon in a skillet over medium heat until brown and crispy. Drain the bacon on a paper towel-lined plate. (You can use breakfast sausage in place of bacon, if preferred).

Sauce being spread out on a pizza dough.

Preheat the oven to 450ºF. Stretch a large pizza dough out over a pizza pan, then spread about ½ cup of pizza sauce over the surface of the dough (use more or less sauce to your liking).

Cheese on the pizza, eggs being cracked onto the cheese.

Sprinkle about 2 cups of shredded cheese over the surface of the pizza (we used a mix of cheddar and mozzarella because we’re using up leftovers!). I like to save a handful of the cheese to add on top of the eggs. Crack four eggs onto the pizza, spaced out evenly over the surface.

Bacon and more cheese added to the pizza.

Crumble the bacon over the surface of the pizza, then sprinkle any remaining cheese on top.

Baked breakfast pizza.

Make sure the oven is fully preheated to 450ºF, then bake the pizza for 12-15 minutes, or just until the egg whites are set, the yolks are still soft, and the dough is golden brown around the edges.

Breakfast pizza topped with green onions.

Top the pizza with sliced green onions, cut into eight pieces, then enjoy!

Close up of a sliced breakfast pizza.

More Pizza Recipes

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Chilaquiles

These budget-friendly Chilaquiles are made with crispy, homemade tortilla chips soaked in a flavorful red enchilada sauce and served with loads of toppings.

The post Chilaquiles appeared first on Budget Bytes.

Chilaquiles are a hearty, delicious, and easy-to-make Mexican breakfast dish that’ll knock your socks off! These budget-friendly bad boys are made with crispy tortilla chips soaked in a flavorful red enchilada sauce and served with loads of toppings. While cheese, cilantro, avocado, sour cream, and eggs are traditional toppings for a Chilaquiles recipe, you can also clean out your fridge and use leftover veggies or meats. Budget win! This recipe is adapted from my friend Yvette Marquez Shapnack’s new cookbook, Muy Bueno Fiestas.

Overhead shot of chilaquiles served on a white plate.

What Are Chilaquiles?

The word “chilaquiles” comes from the Nahuatl word “chīlliaquilitl,” which means “chili-soaked.” The freshly fried tortilla chips that this recipe calls for are lightly soaked in a chili sauce. Traditionally the fried tortillas are cooked in this salsa which softens the chips, but Yvette prefers her chips crunchier, so she drizzles the sauce on them instead. You can top chilaquiles with whatever your heart desires! When I was testing the recipe, I had a little bit of rotisserie chicken left (the back part that no one ever seems to want to eat), and I pulled it and topped my Chilaquiles with it. Delicious!

What You Need To Make Chilaquiles

The best thing about Chilaquiles is that you can top them with whatever you want and adjust the toppings to create a lighter or heartier dish. Yvette’s recipe keeps things pretty traditional. To make these Chilaquiles, you’ll need the following ingredients:

  • Tortilla chips – You’ll need thick tortilla chips that can withstand getting soaked in a sauce without getting soggy. This usually means frying your own, which is super easy and budget-friendly. But if you can find really thick, restaurant-style tortilla chips, you can use those to speed up the preparation process.
  • Cooking oil- You’ll use this to fry the tortilla chips in, and any neutral-flavored oil will do. Use corn oil, vegetable oil, or canola oil.
  • Enchilada sauce – You can find this premade smoky red chile sauce in the Latin section of most grocery stores. Yvette also has a great recipe, which I’ve included in the notes section of the recipe card below.
  • Your choice of toppings– For this recipe, we topped our chilaquiles with sliced green onions, fresh cilantro leaves, diced avocado, shredded Oaxaca cheese, and crumbled queso fresco. If you can’t source Oaxaca cheese, use a pre-shredded Mexican cheese blend. We also use Mexican crema, which can be replaced with sour cream. We skipped the eggs in this recipe to keep it budget-friendly, but if you’d like to make it a heartier breakfast, top it with fried eggs.
Side shot of chilaquiles served on a white plate.

Tips For Making Chilaquiles

Chilaquiles are delicious and versatile, but there are a few tricks to getting them just right.

  1. Make sure the oil you are frying the tortillas in is hot enough so they don’t end up soggy. Add a small piece of tortilla to the hot oil. If you’re at the right temperature, it will bubble and sizzle then turn golden in about 40 to 50 seconds.
  2. Drain freshly fried tortilla chips on a large paper towel-lined plate or sheet pan. The paper towels will soak up excess oil, which helps keep the tortilla chips crispy. Salt the chips while they are still hot.
  3. Prep toppings before you add sauce to the tortilla chips, so they don’t get soggy while you cut herbs and veggies.
  4. If serving a larger group, make the tortilla chips in advance. If you’re making the sauce from scratch, make that in advance as well. Instead of topping the Chilaquiles with cheeses and veggies etc., serve toppings in small bowls so guests can create their perfect combinations. It’ll save you loads of time.

What To Serve With Chilaquiles

While chilaquiles can be a stand-alone breakfast dish, you can make them part of a bigger meal by adding side dishes. Serve Chilaquiles with our Cheesy Pinto Beans, Guacamole, Cowboy Caviar, or Tomato Rice. And don’t forget, they’re amazing with Fried Eggs!

Side shot of a hand picking up a chilaquile served on a white plate.
Overhead shot of chilaquiles served on a white plate.
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Chilaquiles

These budget-friendly bad boys are made with crispy, homemade tortilla chips soaked in a flavorful red enchilada sauce and served with loads of toppings.
Course Breakfast
Cuisine Latin
Total Cost $5.75 recipe/ $2.89 serving)
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 3 minutes
Servings 2 servings
Calories 546kcal
Author Yvette Marquez-Shapnack, Muy Bueno Fiestas

Equipment

Ingredients

  • 1/4 cup cooking oil $0.16
  • 8 white or yellow corn tortillas (8-inch) $0.07
  • 1/4 tsp salt $0.02
  • 1 10oz. can red enchilada sauce* $2.49
  • 1/4 cup crumbled queso fresco $0.50
  • 1/2 cup shredded Oaxaca cheese $0.80
  • 1/4 cup fresh cilantro leaves $0.11
  • 1/3 cup sliced green onions $0.35
  • 1 avocado, diced $0.99
  • 2 Tbsp Mexican crema $0.25

Instructions

  • Line a sheet pan or large plate with paper towels. Stack 8 corn tortillas and cut them into quarters.
  • In a large skillet set over medium heat, warm the cooking oil until shimmering. Add two layers of tortilla quarters at a time and fry, turning as needed, until lightly browned and slightly crunchy, about 1 minute on each side. Transfer the tortilla quarters to the paper towel-lined plate to drain. Repeat with the remaining tortilla quarters.
  • Warm the red enchilada sauce* in a large saucepan.
  • Divide tortilla chips between two large plates. Divide the warm sauce equally, drizzling it over the tortilla chips on each plate.
  • Sprinkle each plate equally with the shredded Oaxaca cheese, crumbled queso fresco, fresh cilantro leaves, sliced green onions, diced avocado, and Mexican crema. Enjoy the ridiculously yummy contrasting flavors, textures, and temperatures immediately!

See how we calculate recipe costs here.

Notes

*Yvette Marquez-Shapnack’s recipe for Red Chile Sauce
 
Ingredients
1⁄4 lb dried California or New Mexico red chiles
3 cups water
3 tablespoons all-purpose flour
2 cloves garlic, coarsely chopped
11⁄2 teaspoons salt
Olive oil, for cooking
Directions
Remove the stems, seeds, and veins from the chiles, then put them into a colander and rinse well under cool running water.
In a saucepan over high heat, combine the chiles with water to cover and bring to a boil. Reduce the heat to medium, cover, and simmer for 10 minutes.
Using tongs, turn the chiles over so they will soften evenly, re-cover, and continue to simmer until softened, about 10 minutes longer. Drain well, discard the water, and let cool for several minutes before blending.
In a blender, combine the cooled chiles, water, flour, garlic, and salt and purée until smooth. Pass the sauce through a fine-mesh sieve set over a bowl to remove the skins and seeds. Discard the solids in the sieve. Use immediately, or transfer to an airtight container and store in the refrigerator for up to 1 week or in the freezer for up to 6 months.

Nutrition

Serving: 1serving | Calories: 546kcal | Carbohydrates: 7g | Protein: 17g | Fat: 51g | Sodium: 1005mg | Fiber: 1g
Side shot of chilaquiles served on a white plate.

How to Make Chilaquiles – Step by Step Photos

Overhead shot of quartered tortillas on a white cutting booard.

Line a sheet pan or large plate with paper towels. Stack 8 corn tortillas and cut them into quarters.

Overhead shot of tortilla slices being fried in a silver pan.

In a large deep skillet set over medium heat, warm 1/4 cup cooking oil until shimmering. Add two layers of tortilla quarters at a time (8 quarters) and fry, turning as needed, until lightly browned and slightly crunchy, about 1 minute on each side. Transfer the tortilla quarters to the paper towel-lined plate to drain. Sprinkle with a pinch of salt. Repeat with the remaining tortilla quarters.

Overhead shot of red sauce "salsa roja" in a silver sauce pan.

Warm the 10 ounces of enchilada sauce in a large saucepan. If you’d like to make your own enchilada sauce, you will find Yvette’s recipe in the notes section of the recipe card.

Overhead shot of fried tortillas served on a white plate with red sauce being drizzled on top.

Divide tortilla chips between two large plates. Divide the warm enchilada sauce equally, drizzling it over the tortilla chips on each plate.

Overhead shot of chilaquiles served on a white plate with sour cream being drizzled on top.

Next, divide the 1/2 cup shredded Oaxaca cheese, 1/4 cup crumbled queso fresco, 1/4 cup fresh cilantro leaves, 1/3 cup green onions, 1 diced avocado, and 2 tablespoons of Mexican crema. between two plates.

Side shot of a hand picking up a chilaquile served on a white plate.

That’s it! I told you it was easy. Enjoy the ridiculously yummy contrasting flavors, textures, and temperatures immediately. Woot! And another one. (Said in my best DJ Khaled.)

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