200+ Best Breakfast & Brunch Recipes - Crazy for Crust

Ooey Gooey Butter Cake

This post was sponsored by Challenge Butter in 2021. All opinions are my own.

Blueberry Biscuits are an easy and quick buttermilk biscuit recipe! These have a hint of sweet and tons of fresh blueberries and are delicious for breakfast, brunch or dessert!

The post Easy Blueberry Biscuits Recipe appeared first on Crazy for Crust.

Streusel Coffee Cake Recipe

Dorothy Kern — Tue, 27 Feb 2024 09:20:00 +0000

This is one of the best Coffee Cake Recipes I’ve ever had! With a cinnamon filling, delicious streusel crumb topping, it has the softest and most tender crumb. You will love this easy recipe – it’s perfect for breakfast or brunch!

Easy Coffee Cake Recipe
Best Coffee Cake Recipe Ingredients
How to Make Coffee Cake
Streusel Coffee Cake Recipe Recipe

Easy Coffee Cake Recipe

This is a version of my mom’s crumb cake recipe – it has a fluffy tender moist cake filled with cinnamon swirl and topped with cinnamon streusel. We can never stop eating this every time I make it – I usually make it for holidays but often just on a random day because…who doesn’t love it?

The type of coffee cake popular in the US (like what I’m sharing today) is not made with coffee. Instead, the name refers to the fact that a slice of this sweet cake goes perfectly with a cup of coffee.

This coffee cake recipe is really easy and only has three parts: the a delicious cinnamon filling, a moist vanilla cake, and the favorite crumble topping. It’s soft and moist with a little crunch from that streusel – I’m getting hungry just thinking about it!

Best Coffee Cake Recipe Ingredients

Sugar: Granulated Sugar is needed in the cake and brown sugar in the streusel
All-purpose Flour: Be sure to measure it correctly
Ground Cinnamon: Necessary!!
Butter: I use unsalted butter and I start with it melted to keep the cake moist
Baking Powder: For that fluffy cake texture
Salt: Reduce to 1/2 teaspoon if using salted butter
Large Eggs: The fat from the yolk keeps the cake moist and the whites add structure
Vanilla Extract: For flavor
Milk: You can use nonfat, 2%, whole or nondairy

How to Make Coffee Cake

Preheat oven to 375°F. Spray a 9×13 baking dish with nonstick cooking spray or parchment paper.
Whisk cinnamon filling ingredients in a small bowl. Set aside.
Place streusel ingredients in a medium bowl and stir with a fork until it looks like wet sand.
Whisk flour, baking powder, and salt in a small bowl. Set aside.
Mix melted butter and sugar in a large bowl with a hand mixer at medium speed. You can also use a stand mixer fitted with the paddle attachment, or stir by hand. Mix in egg and vanilla. Stir in milk, then stir in dry ingredients until just moistened.
Spread half of cake batter in prepared pan. Sprinkle with cinnamon filling. Top with remaining cake batter. Sprinkle with streusel topping.
Bake for 30-35 minutes, or until a toothpick comes out clean. I don’t add a drizzle to this but you could make a simple powdered sugar icing with milk if you want to!

Expert Tips

For the best crumb, it’s important to measure the flour accurately. Ideally, you should measure it with a kitchen scale, but I have also included the cup measurements.
I also recommend using room-temperature eggs because cold eggs are harder to mix into the batter.
You can also make this with nonfat, 2% or nondairy milk. I recommend whole milk.
Don’t over bake the cake – it’s done when a toothpick comes out clean.
If you like nuts you can add 1/2 cup chopped pecans, walnuts, or almonds to the streusel or filling.
Store leftover cake covered with plastic wrap or store in the freezer for up to a month.

FAQs

How do you keep coffee cake moist?

The best way to make a moist coffee cake is to accurately measure the flour, use butter in the batter, use regular milk instead of nonfat, and not overbake the cake.

Can you freeze it cinnamon sugar coffee cake?

Yes, you can freeze it. First, cool the cake completely and then slice and freeze the slices for up to one month.

Streusel Coffee Cake Recipe

This Streusel Coffee Cake is the best coffee cake recipe with a cinnamon filling, delicious streusel topping, and the cake has the softest and most tender crumb.

Course Breakfast, Dessert

Cuisine American

Prep Time 30

Cook Time 35

Total Time 1 5

Servings servings

Calories 355kcal

Author Dorothy Kern

Cost $8

Ingredients

Cinnamon Filling:

⅔ cup (134g) packed brown sugar
¼ cup (31g) all-purpose flour
2 teaspoons ground cinnamon

Streusel Topping:

¼ cup (57g) unsalted butter, melted
¼ cup (31g) all-purpose flour
1 cup (200g) packed brown sugar
2 teaspoons ground cinnamon

Cake:

3 cups (372g) all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
½ cup (113g) unsalted butter, melted
1 ½ cups (300g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup (237ml) milk

Instructions

Preheat oven to 375°F. Spray a 9×13 pan with nonstick cooking.
Whisk cinnamon filling ingredients in a small bowl. Set aside.
Place streusel ingredients in a medium bowl and stir with a fork until combined (will look like wet sand). Set aside.
Whisk flour, baking powder, and salt in a small bowl. Set aside.
Mix melted butter and sugar in a large bowl with a hand mixer at medium speed. Mixture will be grainy. Mix in egg and vanilla. Stir in milk, then stir in flour mixture until just mixed.
Spread half of cake batter in prepared pan. Sprinkle with cinnamon filling. Top with remaining cake batter. Sprinkle with streusel topping.
Bake for 30-35 minutes, or until a toothpick comes out clean. It cuts best when completely cooled, but you can serve it warm. Store in an airtight container for up to 3 days. Cooled cake can be sliced and placed in an airtight container and frozen for up to 1 month.

Video

Notes

You can substitute vegetable oil for the butter in the cake batter but I do not recommend it in the topping.
You can also mix the cake by hand with a whisk.
I recommend using room temperature eggs if you remember to take them out of the refrigerator.
You can also make this with nonfat, 2% or nondairy milk. I recommend whole milk. If you’re using nondairy milk use a higher fat one. More fat in the milk makes a more moist cake.

Nutrition

Other Coffee Cake Recipes

Easy Coffee Cake Muffins

BEST Apple Coffee Cake Recipe

Pumpkin Coffee Cake

Apple Cider Coffee Cake

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My Favorite Carrot Cake Recipes

Dorothy Kern — Sat, 17 Feb 2024 17:05:59 +0000

We absolutely love carrot cake all year long – and my husband loves it so much I keep making new recipes with carrot cake flavors, like cookies or blondies, coffee cake, even cinnamon rolls. These are all my favorite carrot cake inspired recipes – you’re going to find something you love!

12 Best Carrot Cake Ideas

Carrot Cake Cookies Recipe

These Carrot Cake Cookies are soft, tender, loaded with shredded carrots, and topped with a fantastic cream cheese frosting. They taste just like carrot cake!

Carrot Cake Brownies Recipe

Fudgy brownies filled with the flavors of carrot cake topped with a cream cheese drizzle.

Carrot Cake Blondies Recipe

Carrot Cake Blondies are made with shredded carrots,cinnamon spice and topped with a luscious cream cheese frosting – which I think is the best part!

The BEST Carrot Cake Recipe

Naked Carrot Cake with Pecan Cream Cheese Icing – this easy cake recipe is the BEST carrot cake ever! Plus the frosting is to die for.

The BEST Carrot Cake Loaf

This is the BEST Carrot Cake Loaf Cake you’ll ever make. It’s soft and FULL of carrot cake flavor with a delicious cream cheese frosting!

Carrot Cake Ice Cream Cake

My favorite carrot cake recipe with a cream cheese ice cream layer and topped with cream cheese whipped topping! The perfect cake for spring!

Carrot Cake Roll

A delicious spring version of your favorite cake roll: Carrot Cake Roll! An easy spicy carrot cake rolled with cream cheese frosting inside. Check out the video and photo tutorial for tons of tips and tricks!

Coconut Carrot Bundt Cake Recipe

Coconut Carrot Cake – this easy carrot cake recipe is full of coconut with a cream cheese frosting. The perfect cake for spring, Easter, or any occasion! It’s an easy recipe that starts with a cake mix but you’d never know it.

Carrot Cake Pie

Two desserts in one! Carrot Cake Pie combines a pie crust with the flavors of carrot cake in blondie form. Perfect with the cream cheese whipped cream.

Carrot Cake Cheesecake Cupcakes Recipe

Carrot Cake Cheesecake Cupcakes are an easy way of combining carrot cake and cheesecake! This easy cupcake recipe is the original cheesecake cupcake and is topped with a cream cheese frosting.

Carrot Cake Cinnamon Rolls Recipe

Carrot Cake Cinnamon Rolls start with the best cinnamon roll dough and are filled with a carrot cake brown sugar filing. These are soft and perfect with cream cheese frosting.

Carrot Coffee Cake Recipe

This Carrot Cake Coffee Cake is our absolute favorite coffee cake. A traditional crumb coffee cake is mixed with the flavors of carrot cake for a delicious twist on brunch.

Other Fun Carrot Cake Desserts

Carrot Cake Rice Krispies Treats by Simple Joy
Skillet Carrot Cake by Cookie Rookie
Carrot Cake Fudge by Simple Joy
Carrot Cake Jam by Nutmeg Nanny
Carrot Cake Donuts by A Classic Twist
Carrot Cake Cupcakes by Grandbaby Cakes
Carrot Cake Gooey Bars by Life, Love and Sugar
Carrot Cake Scones by Chef Lindsey Farr
Carrot Cake Snickerdoodles by A Dash of Sanity
Carrot Cake Oatmeal by Rachel Cooks
Carrot Cake Dip by Lemon Tree Dwelling
Carrot Cake Pancakes by Life’s Ambrosia
Carrot Cake Muffins by EZ PZ Mealz

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Crustless Spinach Quiche Recipe

Dorothy Kern — Mon, 12 Feb 2024 09:03:49 +0000

This easy Crustless Spinach Quiche is the best recipe for any breakfast or holiday! It is made with caramelized onions and spinach without a crust, so it’s super easy! It really is the perfect egg casserole recipe.

Crustless Quiche Recipe
Ingredients in a Crustless Quiche Recipe
How to make Crustless Spinach Quiche
Spinach Crustless Quiche Recipe Recipe

Crustless Quiche Recipe

There are so many reasons to love a crustless spinach quiche! It’s easy to make and super flavorful. It’s such an easy dish for weekend brunch, holidays, or just because you are craving an egg casserole. Quiche typically has a crust, but this one doesn’t need it and I promise you will not miss it! (No crust also makes it gluten-free!)

Quiche is very similar to a frittata except the quiche is mixed and baked and frittatas are somewhat cooked on the stovetop and finished in the oven. The texture of the finished quiche is soft and perfect with the vegetables and shredded cheese.

Classic quiche recipes are great, but take this fun crustless twist and you will not be disappointed.

Ingredients in a Crustless Quiche Recipe

Eggs: You can’t have quiche without eggs.
Milk: I like using whole milk but you can also use nonfat or nondairy.
Spices: Salt and pepper for flavor, add any other spices you love!
Frozen Chopped Spinach: Be sure it’s thawed and drained well. Drain the excess moisture out of the spinach by placing it (thawed) in layers of paper towels or a kitchen towel and wring it out over the sink to get out all the water.
Mozzarella Cheese: You can use any kind of shredded cheese you like: gruyere cheese, cheddar, parmesan cheese, or Swiss cheese are all good options.
Onion: Caramelized onions takes the flavor to another level!

How to make Crustless Spinach Quiche

Place a large skillet over medium-low heat. Cook onions in olive oil for about 15-20 minutes, stirring often, or until they’re caramelized.
Preheat oven to 350°F. Spray a quiche pan (or 9-inch pie dish or square baking dish) with nonstick cooking spray.
Remove spinach from box and place in several layers of paper towels or a clean kitchen towel. Squeeze out all the water from the spinach. Remove towel.
Whisk eggs and milk in a large bowl until frothy. Stir in the spinach, onions, cheese, kosher salt, and black pepper.
Pour egg mixture into prepared pan. Bake 35-45 minutes, or until it’s browned and no longer jiggly. Cool slightly then serve.

Expert Tips

Be sure to squeeze all the liquid out of the spinach. Defrosted frozen spinach has a lot of water in it. Wrap the bundle in a few paper towels or a clean kitchen towel and ring it out to get all the liquid out of it.
You do not need to caramelize the onions–it is totally up to you. If you don’t caramelize them, make sure to at least saute them.
How to know when quiche is done baking: If you have an instant thermometer, it should read about 170°F internal temperature when it’s done.
Store leftovers in refrigerator. This is best eaten the day it’s made but you can also store leftovers covered with a layer of plastic wrap or aluminum foil in the refrigerator. For reheating, I like using the microwave or air fryer.

FAQs

How do you store crustless quiche?

Store covered with plastic wrap or in an airtight container. If you want to have it for leftovers, just reheat for about 30 seconds. Remember that reheated eggs are not always the best so it would be best to eat all on the first go.

How to freeze Crustless Quiche?

You can freeze it whole or slice cooled quiche into portions and freeze individually in sandwich size bags for up to 2 months.

Spinach Crustless Quiche Recipe

Easy Crustless Quiche with spinach and caramelized onions is the perfect brunch recipe.

Course Breakfast

Cuisine American

Prep Time 30

Cook Time 45

Total Time 1 15

Servings servings

Calories 114kcal

Author Dorothy Kern

Cost $10

Ingredients

1 tablespoon olive oil
1 small yellow onion diced
1 (10 ounce) box frozen chopped spinach thawed
3 large eggs
1 ½ cups milk
1 cup mozzarella cheese shredded
¼ teaspoon salt
¼ teaspoon ground pepper

Instructions

Place a medium sized frying pan over medium-low heat. Add olive oil and swirl in the pan. Add the onions and cook, stirring often, until they’re brown and caramelized, about 15-20 minutes. Remove from heat to cool.
Preheat oven to 350°F. Spray a quiche pan (or 9-inch pie pan or square baking dish) with nonstick cooking spray.
Remove spinach from box and place in several layers of paper towels or a clean kitchen towel. Squeeze out all the water from the spinach. Remove towel.
Whisk eggs and milk until frothy. Stir in the spinach, onions, cheese, salt, and pepper.
Pour into prepared pan. Bake 35-45 minutes, or until it’s browned and no longer jiggly. (If you have an instant thermometer, it should read about 170°F internal temperature when it’s done.)
Cool slightly then serve. Store leftovers in refrigerator. Best eaten the day it’s made.

Video

Notes

Be sure to remove all the excess water from the spinach when squeezing it.
Use any cheese you like!
Quiche is done when it’s lightly golden, no longer wet, and jiggles when tapped (instead of rolling like waves).

Nutrition

Other Egg Recipes

BAKING TIPS

Basic Egg Wash Recipe

Green Chile Egg Casserole

Easy Egg Muffins Recipe

Bacon Egg Casserole

Variations and How to Serve

In addition to the spinach you can easily add some chopped cooked mushrooms, broccoli, red onion, or cherry tomatoes.
Add some fresh herbs, chopped ham, or bacon to make a quiche Lorraine without a crust.
Serve quiche with a green salad, fruit salad, or French toast!

The post Crustless Spinach Quiche Recipe appeared first on Crazy for Crust.

French Toast

Dorothy Kern — Mon, 05 Feb 2024 11:35:00 +0000

This is the Best French Toast Recipe you will ever make! This classic French toast can be made with any type of bread, is so easy to prepare, and everyone loves it – especially the kids. You can even freeze this to make mornings so easy!

Best French Toast Recipe
Ingredients Needed
How to make Easy French Toast Recipe
French Toast Recipe

Best French Toast Recipe

While pancakes and waffles are always thought about for breakfast, French toast often ends up on the back burner. This French toast recipe will have you never wanting any other breakfast again, promise me!

Like mentioned, you can use any kind of bread you have around the house! Wether that’s day-old bread, French bread, or sourdough, it will always taste good! I personally think the best bread is brioche, but use whatever you have! Make this recipe ahead of time so in the mornings you can just pop it in the microwave and pour some syrup on it.

Ingredients Needed

Bread: Any kind will do! Sourdough, Brioche, White, etc. Cut 1-inch thick slices of bread if it’s not already sliced.
Milk: You can use any kind of milk (cow’s milk or dairy-free milk, like almond milk or oat milk), and any fat content too.
Granulated Sugar: A little for sweetness. You can substitute maple syrup, honey, sweetener, or agave.
Ground Cinnamon: A must for French toast in my house.
Butter: Optional, you can add some butter on top!

How to make Easy French Toast Recipe

Whisk eggs in a medium bowl until no egg whites remain. You want all the chunks of egg white mixed into the yolks!
Add sugar, cinnamon and milk, and vanilla and whisk to combine.
Pour batter into a shallow bowl or dish (like a pie plate).
Preheat griddle to 350°F or preheat a frying pan over medium heat. If desired, add a tablespoon of butter to the pan or griddle, or use nonstick cooking spray.
Dip each bread slice in the egg mixture and allow to soak through on both sides. Allow excess to drip off, then place on hot griddle or pan.
Cook approximately 4-5 minutes on the first side, then flip and cook approximately 3-4 minutes more, or until both sides are golden brown and center is hot and cooked through. Cook time will depend on the temperature of your pan or griddle and thickness of your bread.

Expert Tips

We don’t like eggy French toast, so make sure that white is completely mixed into the yolk.
Don’t use a high heat temperature or the outside will cook before the inside of the toast is done – you don’t want to be eating raw egg.
Serve with your choice of syrup, butter, fresh berries (blueberries, raspberries, strawberries), or powdered sugar on top.
Store leftovers in the refrigerator for up to 3 days.
French toast can be frozen for up to 3 months – I freeze slices in a single layer on a baking sheet, then place in a plastic bag so I can grab as many slices as I want.
Reheat leftovers in the toaster!

FAQs

Can you freeze French Toast?

You can! Make sure to freeze in an airtight container for up to 3 months!

French Toast

This is an easy breakfast recipe to make ahead of time for hectic mornings. It is a classic French toast recipe that tastes good with any kind of bread.

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 48kcal

Author Dorothy Kern

Cost $8

Ingredients

3 large eggs
1 tablespoon (13g) granulated sugar
1 teaspoon ground cinnamon
1 cup (237ml) milk
½ teaspoon vanilla extract
9-11 slices bread brioche, white bread, etc
1 tablespoon (14g) unsalted butter optional

Instructions

Place eggs in a medium bowl and whisk until they’re completely mixed – and no little pieces of egg white are showing, the mixture should be all yellow.
Add sugar, cinnamon and milk, and vanilla and whisk to combine.
Pour mixture into a shallow dish (like a pie plate).
Preheat griddle to 350°F or preheat a frying pan over medium heat. If desired, add butter to the pan or griddle, or use nonstick cooking spray.
Dip each slice of bread in the egg mixture on both sides. Allow excess to drip off, then place on hot griddle or pan.
Cook approximately 4-5 minutes on the first side, then flip and cook approximately 3-4 minutes more, or until both sides are golden brown and center is hot and cooked through. Cook time will depend on the temperature of your pan or griddle and thickness of your bread.
Serve hot with maple syrup.

Video

Notes

Make sure you beat your eggs so all the whites are incorporated – otherwise your
French toast will be eggy.
We love using brioche or thick slices of white bread for this best. Even challah bread is delicious! But you can use any bread, including whole wheat or sourdough. Day old bread is even better.
If you’re using a pan on the stovetop, keep it over medium or medium-low heat. If it’s too hot the outside will brown too fast or burn and the center won’t cook.

Nutrition

Other Breakfast Recipes

Fluffy Blueberry Pancakes

Easy Egg Muffins Recipe

Quick Cinnamon Rolls

Blueberry Cream Cheese Muffins

The post French Toast appeared first on Crazy for Crust.

Easy Fluffy Pancake Recipe

Dorothy Kern — Mon, 29 Jan 2024 11:58:05 +0000

This Fluffy Pancake Recipe is the best stack of pancakes you will ever have! The pancake batter is so easy to make, and baking them is even easier. This is the best recipe for all the busy mornings, you’ll never use a mix again once you try this recipe.

Best Fluffy Pancakes Recipe
Ingredients Needed
How to make Fluffy Pancakes
Easy Fluffy Pancake Recipe Recipe

Best Fluffy Pancakes Recipe

Pancakes are some of my favorite breakfasts because they taste great and are incredibly easy to make. These are even freezer friendly so you can have pancakes ready to go when you are!

This recipe is extra fluffy because it uses a combination of buttermilk, baking soda and baking powder. Baking powder is most often used in pancakes because regular pancake batter doesn’t contain acid that would activate baking soda. However, this fluffy pancake recipe uses both baking powder and baking soda. The baking soda is activated with the acid in the buttermilk. The extra leavening and the acid results in an extra fluffy pancake recipe.

Ingredients Needed

Granulated Sugar: You can also use brown sugar
Baking Soda: Baking soda is activated by the buttermilk and the two work together to produce an extra fluffy pancake!
Baking Powder: To help them be extra fluffy!
Vegetable Oil: You can substitute this for melted butter!
Buttermilk: Buttermilk is the best way to get a fluffy pancake! If you don’t have any buttermilk on hand, make your own!

Be sure to see the recipe card below for full ingredients & instructions!

How to make Fluffy Pancakes

Preheat griddle 350°F or heat frying pan or large skillet over medium heat.
If using milk, add vinegar or lemon juice to the milk and let it sit while you whisk the dry ingredients.
Whisk flour, sugar, salt, baking powder, and baking soda in a medium bowl.
Whisk egg, buttermilk, and oil and add the wet ingredients to the flour mixture. Whisk until combined (batter may have small lumps). Cook pancakes immediately so the bubbles created by the baking soda don’t dissipate.
You’ll know your pan is hot when the water dances: flick a bit of water on the pan. If it dances around (i.e. boils), your pan is ready. If it sits, let it heat up a bit longer.
Pour about 1/8 to 1/4 cup batter onto griddle. Cook pancakes, flipping halfway, on griddle or in pan greased with cooking spray. You know they’re ready to flip when the bubbles form on the top and start to pop and the bottom is golden. Serve warm with syrup.

Expert Tips

You will know the pancakes are ready to be flipped in the pan when they start to bubble on top!
I love serving these with strawberries and blueberries on the side, along with pancake syrup or maple syrup.
The secret to fluffy pancakes is using baking soda, baking powder and buttermilk!
You can use any kind of milk: regular, nonfat, almond milk, or oat milk.
To keep the pancakes warm while cooking them, preheat the oven to the lowest temperature and add cooked pancakes to a baking sheet set in a single layer on the middle rack.
Freeze between paper towels in a ziploc bag for up to one month. Reheat frozen pancakes in the microwave or in the toaster.

FAQs

Can you freeze pancakes?

Yes you can! Freeze them in airtight freezer bags, separated by paper towels so they are easy to grab and go! You can freeze them for up to 3 months!

Easy Fluffy Pancake Recipe

This easy fluffy pancake recipe is homemade and makes the best ever buttermilk pancakes!

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings pancakes

Calories 126kcal

Author Dorothy Kern

Cost $5

Ingredients

1 cup (124g) all-purpose flour
2 tablespoons granulated sugar
¼ teaspoon salt
½ teaspoon baking soda
1 teaspoon baking powder
1 large egg
2 tablespoons vegetable oil or melted butter
1 cup (237ml) buttermilk

Instructions

Preheat griddle 350°F or heat frying pan over medium heat until a fleck of water “dances” in the pan.
If using milk, add vinegar or lemon juice to the milk and let it sit while you whisk the dry ingredients.
Whisk flour, sugar, salt, baking powder, and baking soda.
Add egg, buttermilk, and oil. Whisk until combined (batter may be slightly lumpy). Cook pancakes immediately so the bubbles created by the baking soda don't dissipate.
You’ll know your pan is hot when the water dances: flick a bit of water on the pan. If it dances around (i.e. boils), your pan is ready. If it sits, let it heat up a bit longer.
Cook pancakes, flipping halfway, on griddle or in pan greased with cooking spray. You know they’re ready to flip when the bubbles form on the top and start to pop and the bottom is golden. Serve warm with syrup.
Freeze between paper towels in a ziploc bag for up to one month. Reheat in the microwave.

Video

Notes

You will know the pancakes are ready to be flipped in the pan when they start to bubble on top!
You can use any kind of milk: regular, nonfat, almond milk, or oat milk.

To keep the pancakes warm while cooking them, preheat the oven to the lowest temperature and add cooked pancakes to a baking sheet set in a single layer on the middle rack.

Freeze between paper towels in a ziploc bag for up to one month. Reheat frozen pancakes in the microwave or in the toaster.

Nutrition

Other Pancake Recipes

Apple Fritter Pancakes

Wheat Germ Pancakes

Butter Pecan Pancakes

Marionberry Swirl Pancakes

The post Easy Fluffy Pancake Recipe appeared first on Crazy for Crust.

Cheesy Egg Sausage Casserole

Dorothy Kern — Mon, 18 Dec 2023 18:33:16 +0000

This Cheesy Sausage Egg Casserole is the perfect brunch or breakfast recipe! Eggs and sausage and cheese all baked up in a pan, everyone loves this recipe!

Remember my Christmas Eggs? This is another version of that recipe, but with SAUSAGE! Goodness knows, this was a HIT.

Why we love this Egg Sausage Casserole

I can tell you this casserole it tastes AMAZING: there is never any left whenever I serve it. This egg casserole is always a hit, no matter when I make it or what I put inside. (Remember when I used green chiles?)

A good sausage egg casserole is full of eggs and sausage and cheese. This sausage egg casserole has no bread – which is why I love it. When I serve brunch I like to serve something sweet, like cinnamon rolls or French toast. When you’re eating muffins, you don’t need bread in your eggs.

An easy egg casserole full of delicious breakfast sausage is what you need for Sunday brunch…or just a random Tuesday. We often make this on Sunday morning and then freeze slices for during the week. Even my picky eater loves this casserole!

Ingredients for Sausage Egg Casserole without bread

Sausage: I use 1 lb bulk breakfast sausage
Butter: use 1/2 cup melted butter
Cottage Cheese: cottage cheese adds protein and body to the eggs, plus makes them extra cheesy!
Cheese: shredded cheddar cheese is my favorite for this one, but you can use your favorite cheese. Sharp cheddar cheese is also amazing.
Other Ingredients: all purpose flour, baking powder, salt, ground black pepper
Eggs: you need eggs, obviously! I use 10 large eggs

How To Make Sausage Egg Breakfast Casserole

Oven & Pan: Preheat oven to 400°F. Spray a 9×13” pan with nonstick cooking spray.
Prep the Sausage: Crumble sausage and cook in a large skillet over medium-high heat. Cook until no longer pink. Transfer to a plate covered with paper towels and pat away the excess fat. Cool at least 10 minutes.
Mix the eggs: Stir together butter, cottage cheese, cheddar cheese, flour, baking powder, pepper, and salt in a large bowl. Whisk eggs and whisk into cheese mixture until combined (mixture will be lumpy). Stir cooked and cooled sausage into the egg mixture.
Bake: Pour into prepared baking dish and bake for 30-40 minutes or until browned and set in the middle. Cool 5-10 minutes before slicing and serving.

Tip From Dorothy

Expert Tips

You can also add cooked onion, bell peppers, and/or mushrooms to the egg mixture.
This is best served fresh, but you can store leftovers covered with plastic wrap in the fridge for 3 days.
We like to slice leftovers into serving squares and freeze them in sandwich bags. Then it’s easy to just reheat for a quick breakfast!
I know a lot of egg casseroles are overnight egg casseroles, but you don’t have to do this one overnight. You can cook your sausage the night before, if you want, but it whisks together in about 10 minutes and then goes straight into the oven. If I can make this on Christmas morning, believe me, it’s easy enough to make for your family for brunch.

FAQ

Can you cook the sausage the night before?

Yes, drain the fat and store in the refrigerator.

What cheese is best in egg casserole?

Any kind you like! I love cheddar, Monterey Jack, or mozzarella in this.

Can I add other flavoring to sausage egg bake?

You can add green chilis or Italian seasoning for more flavor.

How do you keep eggs warm while finishing breakfast?

If the casserole finishes before the rest of the meal, cover it with aluminum foil until ready to serve.

Sausage Egg Casserole Recipe

This Cheesy Sausage Egg Casserole is the perfect brunch or breakfast recipe! Eggs and sausage and cheese all baked up in a pan, everyone loves this recipe!

Course Breakfast

Cuisine American

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 403kcal

Author Dorothy Kern

Cost $8

Ingredients

1 pound (453g) bulk breakfast sausage
½ cup (113g) butter melted
1 (16 ounce/454g) package cottage cheese
2 cups (228g) shredded cheddar cheese (or mozzarella or Monterey Jack)
¼ cup (31g) all purpose flour
1 teaspoon baking powder
¼ teaspoon salt
¼ teaspoon ground black pepper
10 large eggs lightly beaten

Instructions

Preheat oven to 375°F. Spray a 9×13” pan with nonstick cooking spray.
Cook breakfast sausage in a medium skillet over medium-high heat, breaking into crumbles. Cook until no longer pink. Transfer to a plate covered with paper towels and pat away the excess fat. Cool at least 10 minutes.
Stir together butter, cottage cheese, cheddar cheese, flour, baking powder, pepper, and salt. Whisk in eggs and whisk until combined (mixture will be lumpy). Stir in cooked and cooled sausage.
Pour into prepared pan and bake for 30-40 minutes or until browned and set in the middle. Cool 5-10 minutes before slicing and serving.
Best served fresh, but it can also be sliced and stored in individual containers and frozen. Defrost in microwave.

Video

Notes

Use any kind of sausage and any kind of cheese!

If your casserole browns too quickly, tent with foil. My oven tends to bake hotter on top, so I often do this to make sure it cooks all the way through without getting too brown.

Nutrition

My favorite Cinnamon Roll Recipe is homemade and fast!
London Broil
Fluffy Pancake Recipe
Cheesy Egg Casserole is my first version of this recipe!
Green Chile Egg Casserole is a classic.
Egg Muffins are everyones favorite!
Meatball Casserole

The post Cheesy Egg Sausage Casserole appeared first on Crazy for Crust.

Eggnog Cinnamon Rolls

Dorothy Kern — Sun, 17 Dec 2023 09:49:50 +0000

These Eggnog Cinnamon Rolls are the best for any morning, but especially Christmas morning! They are made like typical amazing cinnamon rolls, but the milk is replaced by yummy eggnog in the dough and in the frosting!

The Best Eggnog Cinnamon Rolls
Ingredients Needed
How to make Eggnog Cinnamon Rolls
Expert Tips
Eggnog Cinnamon Rolls Recipe

The Best Eggnog Cinnamon Rolls

This recipe is for all of the eggnog lovers out there. These cinnamon rolls have the best eggnog flavor that goes throughout the entire cinnamon roll! The best part though, is how easy they are to make from scratch.

All my cinnamon roll recipes are incredibly easy because you can make them ahead of time, which saves so much of your time. This is crucial during the busy holidays. All you have to do is make them the night before, cover them with plastic wrap, and put them in the fridge! They next morning you can pop them into the oven and they’ll be done in no time! If your life is hectic during the holidays, these cinnamon buns are for you.

Ingredients Needed

Active Dry Yeast: Pay attention to what yeast you use, this recipe was written for active dry yeast, not instant or rapidrise.
Eggnog: Regular or reduced fat eggnog is fine, as is nondairy.
Granulated Sugar: Helps activate the yeast and sweetens the soft dough.
Egg: I love adding a large egg to cinnamon roll dough – it adds richness.
Brown Sugar: Don’t forget to pack your brown sugar!
Cinnamon and Ground Nutmeg: The cinnamon sugar filling will also have nutmeg like eggnog does.
Powdered Sugar: The main ingredient in the frosting, along with eggnog. The frosting is more an icing or drizzle.

How to make Eggnog Cinnamon Rolls

Heat eggnog until it reaches between 100-110°F. You want it to be like very warm bathwater. Add yeast and stir. Let it sit for a few minutes until the yeast blooms.
Place sugar, butter, salt, and egg in the bowl of a stand mixer fitted with the paddle attachment. Mix until the butter is distributed throughout the liquids, although it may be chunky. Pour in the egg nog/yeast mixture and stir for a few seconds.
Add flour and stir with the paddle attachment just until the mixture starts to stick to the paddle. Then replace the paddle with the dough hook. Continue mixing on low speed until the dough forms a ball in the center of the bowl.
Spray a large bowl with cooking spray and place the dough ball in it. Let sit for 2-4 hours until it doubles in size.
Stir together brown sugar, cinnamon, and nutmeg.
Once the dough is risen, roll it out on a lightly floured surface into a large rectangle, about 10” by 14”. Spread with melted butter and sprinkle with filling.
Roll the dough up tightly from the long end. Slice it into 12 equal rounds. Place the rolls into a 9×13” baking pan that has been sprayed with nonstick cooking spray.
Cover the rolls with plastic wrap and refrigerate overnight or allow to rise until puffed, approximately 1-2 hours in a warm place.
When ready to bake, preheat oven to 350°F. Remove the plastic wrap and bake until they are golden brown.
Whisk the powdered sugar and eggnog until smooth. Pour over warm rolls and serve.

Expert Tips

Store these on your counter, loosely covered, for up to three days.
Make ahead of time to give yourself more time to relax! If chilled, remove the rolls from the refrigerator and let them warm up to room temperature while the oven is preheating.
Use a sharp knife to cut the rolls or use unflavored dental floss (my favorite hack).

FAQs

Can you freeze this recipe?

You can! Store in an airtight container for up to 2 months!

Eggnog Cinnamon Rolls

These cinnamon rolls come from my favorite recipe but instead of using milk…they use EGGNOG! Perfect for Christmas!

Course Breakfast

Cuisine American

Prep Time 30

Cook Time 25

Rising Time 3

Total Time 3 55

Servings cinnamon rolls

Calories 335kcal

Author Dorothy Kern

Cost $8

Ingredients

For the Dough:

1 package (7g) active dry yeast (2 ¼ teaspoons)
¾ cup (177ml) eggnog (regular or reduced-fat)
⅓ cup (67g) granulated sugar
3 tablespoons (42g) unsalted butter , softened
½ teaspoon salt
1 large egg
3 cups (372g) all-purpose flour (plus more for dusting)

For the Filling:

⅔ cup (134g) packed brown sugar
1 tablespoon cinnamon
½ teaspoon ground nutmeg
2 tablespoons (28g) unsalted butter , melted

For the Frosting:

1 ¾ cups (198g) powdered sugar
⅓ cup (79ml) eggnog (regular or reduced-fat)

Instructions

Make the Dough:

Place eggnog in a microwave safe measuring cup. Heat for 30 seconds in the microwave, until it reaches between 100-110°F. You want it to be like very warm bathwater. (The time you heat it will need to be adjusted depending on your microwave.) Add yeast and stir. Let it sit for a few minutes until the yeast blooms.
Place sugar, butter, salt, and egg in the bowl of a stand mixer fitted with the paddle attachment. Mix until the butter is distributed throughout the liquids, although it may be chunky. Pour in the eggnog/yeast mixture and stir for a few seconds.
Add flour and stir with the paddle attachment just until the mixture starts to stick to the paddle. Then replace the paddle with the dough hook. Continue mixing on low speed until the dough forms a ball in the center of the bowl. If dough is still very sticky, you can add an additional ¼ cup of flour.
Spray a large bowl with cooking spray and place the dough ball in it. Spray the top of the dough ball with cooking spray (lightly) and cover the bowl with plastic wrap. Let sit for 2-4 hours until it doubles in size. Note on rising: if your house is warm, it should rise no problem. If it’s cold in your house, it may take longer for the dough to rise.

Prepare Rolls:

Stir together brown sugar, cinnamon, and nutmeg.
Once the dough is risen, roll it out on a lightly floured surface into a large rectangle, about 10” by 14”. Spread with melted butter and sprinkle with filling.
Roll the dough up tightly from the long end. Slice it into 12 equal rounds. Place the rolls into a 9×13” baking dish that has been sprayed with nonstick cooking spray.
Cover the rolls with plastic wrap and refrigerate overnight or allow to rise until puffed, approximately 1-2 hours in a warm place.
When ready to bake, preheat oven to 350°F. If chilled, remove the rolls from the refrigerator and let them warm up to room temperature while the oven is preheating. Remove the plastic wrap and bake for 23-28 minutes, or until they are golden brown.

Frosting:

Whisk the powdered sugar and eggnog until smooth. Pour over warm rolls and serve.

Video

Nutrition

Other Cinnamon Rolls

Perfect Overnight Cinnamon Rolls

Pumpkin Spice Cinnamon Rolls

Carrot Cake Cinnamon Rolls

Apple Cinnamon Rolls

The post Eggnog Cinnamon Rolls appeared first on Crazy for Crust.

Baked Chocolate Croissant French Toast

Dorothy Kern — Sat, 16 Dec 2023 09:55:00 +0000

Croissant French Toast is the ultimate breakfast recipe: It takes chopped croissants and bakes it into a sweet and golden brown baked french toast with chocolate chips. This is like eating a chocolate croissant and takes it to another level!

The Best Chocolate Croissant French Toast
Ingredients Needed
How to make this French Toast Recipe
Chocolate Croissant French Toast Recipe Recipe

The Best Chocolate Croissant French Toast

Not only is this the best breakfast recipe, but it is also great for brunch and even dessert! I love serving it on Christmas morning because there are never any complaints. I added chocolate chips to the top and it is the perfect addiction to this recipe – like a chocolate croissant married French toast casserole!

Life can get busy and this recipe is the best easy breakfast to go along with any busier mornings. You only need to chop, mix, and bake and you can assemble it the night before. This is better than flipping pancakes or making waffles and it uses store-bought flaky croissants which are delicious and suit this recipe great!

Ingredients Needed

Croissants: You want to use day-old croissants so they’re a little stale.
Egg: Eggs are the base of any French toast recipe – they create the custard soak.
Milk: Whole milk is best but you can use nondairy milk, nonfat milk or a combination of milk and heavy cream.
Granulated Sugar: To sweeten the French toast.
Chocolate Chips: I love using mini chocolate chips so there is chocolate in every bite.

How to make this French Toast Recipe

Spray an 8×8-inch baking dish with cooking spray. Rip or chop croissants into bite size pieces and place in the pan in a single layer, squeezing them into fit so the entire pan is full.
Whisk eggs, milk, sugar, and pure vanilla extract in a large measuring cup or bowl. You can also use a pinch of salt but I usually skip that. Pour over the croissants. Sprinkle chocolate chips over the top. Press gently to submerge all the croissants.
Let the croissants soak in the egg mixture for at least one hour or overnight.
Bake until the French toast bake is set and light golden around the edges.

Expert Tip

If you choose to freeze this recipe, slice it before so it’s easier to pull out pieces to thaw them.
This is sweet enough to eat without maple syrup – we like a dusting of powdered sugar.
Add a bit of cinnamon for a classic French toast flavor.
On top of the chocolate chips, add fresh berries like strawberries, blueberries, or even nuts, or whipped cream!
Store leftovers in the refrigerator for up to 2 days.

FAQs

Can you freeze french toast?

You can! I recommend slicing it before freezing so it is easier to thaw! Put it in the freezer in an airtight container for up to 2 months.

Chocolate Croissant French Toast Recipe

Using croissants for french toast is so much better than bread. And it’s baked so there’s no standing over a hot stove flipping anything. Plus…it has chocolate!

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 40

Soaking Time 1

Total Time 1 55

Servings servings

Calories 304kcal

Author Dorothy Kern

Cost $7

Ingredients

6 medium-large croissants (9.5 ounces/270g)
3 large eggs
1 cup (237ml) milk
¼ cup (50g) granulated sugar
1 tablespoon vanilla extract
½ cup (85g) mini chocolate chips

Instructions

Spray an 8×8” pan with cooking spray.
Rip or cut croissants into bite size pieces. Place your croissants in the pan in a single layer, squeezing them into fit so the entire pan is full.
Whisk eggs, milk, sugar, and vanilla in a large measuring cup or bowl. Pour over the croissants. Sprinkle chocolate chips over the top. Press gently to submerge all the croissants.
Let the mixture soak for 1 hour at room temperature or cover and refrigerate overnight. Occasionally press down to make sure all the croissants are submerged and absorb the custard mixture.
Preheat oven to 350°F. Remove pan from refrigerator, remove the plate, and cover with foil. Bake for 40-45 minutes until set.
Serve warm with maple syrup or a sprinkling of powdered sugar.

Video

Notes

Use any kind of milk (whole milk will be richer and more flavorful)

Nutrition

Other French Toast Recipes

Fall

Pumpkin Monkey Bread French Toast

Chocolate French Toast Casserole

Overnight Apple Pie French Toast Casserole