Get ready to pull-apart your way to breakfast bliss with this Cranberry Orange Monkey Bread! At only 15 minutes to prep, this sweet biscuit treat and is packed with tangy cranberries, zesty orange goodness, and topped with a simple glaze. It’s the perfect cozy dish to brighten up your table and your spirits, whether you’re hosting a holiday brunch or just enjoying a lazy Sunday morning in your PJs.

Similar to traditional monkey bread, this holiday season version is as easy to make as it is to eat. Just toss some biscuit dough, cranberries, and a sprinkle of magic together, and voilà—breakfast is served! Serve it with cooked bacon, sausage balls, eggs, and fresh fruit, and your meal is complete!

Cranberry orange lovers, you'll also want to make our viral Cinnamon Cream Cheese spread and Cranberry Orange Pound Cake!

Why You'll Love This Monkey Bread:

• Simple Recipe: With simple ingredients and minimal prep, this pull-apart bread is a breeze, making it ideal for cooks of all levels.
• Festive Flavors: The combination of tart cranberries and zesty orange flavor creates a vibrant flavor profile that’s perfect for holiday gatherings or any festive occasion. Christmas morning, Thanksgiving day, or New Year's Day, this cranberry orange pull-apart bread is one of the best festive delicious treats!
• Customizable & Fun: Each piece pulls apart easily, making this monkey bread recipe great for sharing with family and friends. Plus, you can easily modify the ingredients to suit your taste.
• Irresistibly Gooey!: The buttery goodness combined with the sweet glaze creates an indulgent treat that’s truly unforgettable.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

Dough Ingredients:

• Canned Biscuit Dough: The base of the monkey bread, this bread dough makes preparation quick and easy while providing a fluffy and tender texture. You can use homemade dough if preferred.
• Dried Cranberries: Adds a fruity, tart flavor that complements the sweetness of the dish, providing a pop of color and texture.
• Orange Zest and Juice: Enhances the bread with a citrus flavor that balances the sweetness and elevates the overall taste.
• Sugar: Sweetens the dough and helps create a delicious caramelized crust during baking.
• Salt: Balances the sweetness and enhances the overall flavor.
• Cinnamon: Adds warmth, coziness, and a hint of spice.
• Butter: Provides richness and moisture, helping to create a golden, crispy exterior.
• Brown Sugar: Contributes depth of flavor and moisture, creating that gooey sweet bread texture everyone loves.
• Vanilla Extract: Enhances the overall sweetness and warmth of the dish.

Glaze Ingredients:

• Powdered Sugar: Sweetens the glaze and gives it a smooth consistency.
• Orange Juice and Zest: Adds a citrusy brightness to this sweet treat that complements the monkey bread perfectly.

Tools You'll Need

• 8"x4" Loaf Pan
• Small and Medium Mixing Bowl and Ziploc Bag
• Paring Knife
• Cutting Board
• Citrus Zester
• Whisk
• Measuring Cups and Spoons

How to Make Cranberry Orange Monkey Bread

1. Preheat the oven to 350ºF. Grease with butter or nonstick cooking spray or line with parchment paper an 8x4-inch loaf pan.
2. Microwave ¼ cup freshly squeezed orange juice for 15 seconds. Mix the cranberries with the juice and set aside. 

3. Cut each biscuit dough into 6 pieces.

4. To a gallon Ziploc bag, add sugar, salt, 1 tablespoon of the orange zest, and cinnamon. Close the bag and mix the until blended well. Add the biscuit pieces to the sugar mixture and mix until all of the pieces are coated well.

5. Drain the orange juice from the cranberries. Add the cranberries to the biscuit dough mixture, and mix one last time. Pour the mixture into the prepared loaf pan.

6. In a medium pan over medium heat, combine butter, brown sugar, and vanilla. Whisk and cook just until the sugar has dissolved. Pour over the biscuit pieces, making sure the entire surface is covered.

7. Bake 25-30 minutes, or until the top is golden brown and dough cooked through. Cool 10 minutes then invert on a serving plate.

8. For the glaze, in a small bowl, whisk together the remaining orange zest, juice, and powdered sugar. Drizzle on top. ⠀

Pro Tips and Substitutions

• Double the Recipe. Easily double this cranberry monkey bread recipe and make in a bundt pan or 2 loaf pans. Adjust the bake time accordingly. The bundt pan will take about 30-35 minutes.
• Add Nuts. For extra texture, consider adding chopped pecans or walnuts to the layers.
• Make Ahead. You can prepare most of the monkey bread the night before. Just make the biscuit mixture, pour into a prepared loaf pan, cover, and refrigerate - WITHOUT the buttery brown sugar sauce. Remove to room temperature for 30 minutes, make the sauce, and bake as written.
• Adjust Sweetness. Feel free to add more or less sugar based on your preference for sweetness.
• Canned Biscuit Dough. You can use your own dough if you prefer. This is a great homemade dough option. Biscuit dough donut holes are another great way to use canned biscuit dough!
• Swap the Dried Cranberries. Substitute with raisins, chopped dried apricots, or cherries for different flavors.
• Substitute the Butter. Replace with coconut oil for a dairy-free option.

Storage

Store any leftover monkey bread in an airtight container at room temperature for up to 2 days. You can also refrigerate it for up to a week. Reheat in the oven or microwave before serving.

Frequently Asked Questions

More Sweet Breakfast Dishes

• Bojangles Blueberry Biscuits
• Cinnamon Sugar Biscuits
• Overnight French Toast Casserole
• Baked Chocolate Oatmeal

Print

Cranberry Orange Monkey Bread

Whip up a batch of Cranberry Orange Monkey Bread for a fun and delicious breakfast or brunch option that everyone will love. Drizzled with a sweet glaze, this gooey treat is sure to steal the show at any get-together!

Course bread, Breakfast

Cuisine American

Keyword holidays

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 8 servings

Calories 417kcal

Ingredients

• 16.3 ounce can Grands Southern Homestyle Buttermilk Biscuits cut into 6 pieces each
• ¼ cup dried cranberries
• 1 orange ¼ cup + 1 teaspoon juiced and 1 tablespoon + 1 teaspoon zested, divided
• ½ cup sugar
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ½ cup butter
• ⅓ cup brown sugar
• 1 ½ teaspoon vanilla extract
• ½ cup powdered sugar

Instructions

• Preheat the oven to 350ºF. Grease with butter or nonstick cooking spray or line with parchment paper an 8x4-inch loaf pan.
• Microwave ¼ cup freshly squeezed orange juice for 15 seconds. Mix the dried cranberries with the juice and set aside.   
• To a gallon Ziploc bag, add sugar, salt, 1 tablespoon of the orange zest, and cinnamon. Close and mix until blended well. Add the biscuit pieces, and mix until coated. Drain and discard the orange juice from the cranberries, then toss them with the biscuits. Pour the mixture into the prepared loaf pan.
• In a medium pan over medium heat, combine butter, brown sugar, and vanilla. Whisk and cook just until the sugar has dissolved. Pour over the biscuit pieces, making sure the entire surface is covered.
• Bake 25-30 minutes, or until the top is golden brown and dough cooked through. Cool 10 minutes then invert on a serving plate.
• For the glaze, in a small bowl, whisk together the remaining orange zest, juice, and powdered sugar. Drizzle on top. ⠀

Video

Notes

Pro Tips and Substitutions

• Double the Recipe: Easily double this cranberry monkey bread recipe and make in a bundt pan or 2 loaf pans. Adjust the bake time accordingly. The bundt pan will take about 30-35 minutes.
• Add Nuts: For extra texture, consider adding chopped pecans or walnuts to the layers.
• Make Ahead: You can prepare most of the monkey bread the night before. Just make the biscuit mixture, pour into a prepared loaf pan, cover, and refrigerate - WITHOUT the buttery brown sugar sauce. Remove to room temperature for 30 minutes, make the sauce, and bake as written.
• Adjust Sweetness: Feel free to add more or less sugar based on your preference for sweetness.
• Canned Biscuit Dough: You can use your own dough if you prefer. This is a great homemade dough option.
• Dried Cranberries: Substitute with raisins, chopped dried apricots, or cherries for different flavors.
• Butter: Replace with coconut oil for a dairy-free option.

Storage

Store any leftover monkey bread in an airtight container at room temperature for up to 2 days. You can also re

Nutrition

Calories: 417kcal | Carbohydrates: 55g | Protein: 4g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 784mg | Potassium: 178mg | Fiber: 1g | Sugar: 28g | Vitamin A: 393IU | Vitamin C: 9mg | Calcium: 48mg | Iron: 2mg

The post Cranberry Orange Monkey Bread appeared first on Dinner in 321.

Coffee cake happens to be one of our favorite things to make for family and friends whether it’s for a picnic, church gathering, or holiday brunch. There’s so much to love with the dense moist cake, crumble topping, and sweet icing. With the cozy fall here, we had to make a Pumpkin Coffee Cake version with all the flavors of pumpkin pie spice and cinnamon.

This really is the ultimate version of a coffee cake with a streusel topping, you’ll be making it all season long. We’ve made it so many times already and our family and friends are huge fans. Don’t tell anyone, but it may be better than pumpkin bread!

When we developed the recipe for this cake, we wanted to make it as simple as possible. It’s great for kids or beginner cooks to make in the kitchen – it’s a foolproof recipe that’s so so delicious.

If you love a great easy cake or quick bread recipe we’d love to share some of our other most popular recipes with you! Our Cranberry Orange Pound Cake, Chocolate Loaf cake, and viral Apple Dapple Cake are all true winners.

Why You'll Love this Recipe

• Two bowl dessert recipe. No fancy equipment here and you only dirty two bowls! It’s pretty amazing.
• Crowd-pleasing breakfast, snack, or dessert. Trust us when we say, this pumpkin streusel coffee cake is so addicting. You’ll want to eat it all day.
• Great for beginner bakers and cooks. This is a simple recipe to follow, it’s the perfect recipe for those who are learning in the kitchen.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

Cake Ingredients:

• All-purpose flour: Makes the structure of the pumpkin coffee cake with streusel.  
  
• Granulated Sugar & Brown Sugar: The combination of these sugars provides the perfect sweetness and chewiness. Brown sugar adds a deeper, caramel-like flavor.
• Baking powder: The leavener for the cake base, this makes it light and airy.
• Baking soda: Another ingredient that tenderizes the cake mixture so it’s soft and pillowy.
• Ground cinnamon: Adds that warm spice flavor we all love in the fall.
• Pumpkin pie spice: A combination of cinnamon, nutmeg, allspice, ginger, and cloves that makes the coffee cake extra special.
• Salted butter: We’re using salted butter here to help season the recipe and brighten all of the flavors.
• Large eggs: Binds the ingredients together.
• Vanilla extract: Adds a nice hint of caramel.
• Full-fat sour cream: Makes the base moist as well as tender when combined with the baking soda.
• Pumpkin Puree: Also adds lots of moisture plus that rich pumpkin flavor.

Streusel Topping Ingredients:

• All-purpose flour: The base of the streusel, makes that classic crumbly texture.
• Light or dark brown sugar: Sweetens everything with a hint of molasses. Plus adds that crunchy texture.
• Pumpkin pie spice or cinnamon: More spice in every layer to really add lots of flavor!

Icing Ingredients:

• Powdered sugar: The base of any icing to drizzle. Add more if your icing is too thin.
• Maple syrup: Gives another fall flavor in the icing.
• Milk: Brings a creaminess to the glaze.
• Vanilla extract: Adds a nice floral and caramel-like note.

Tools You'll Need

• Liquid Measuring Cups
• Measuring Cups and Spoons
• Spatula
• Mixing Bowls
• 13"x9" Baking Dish

How to Make Pumpkin Coffee Cake

1. Preheat oven to 350°F. Grease a 13x9-inch baking dish or line with parchment paper.
2. For the cake, in a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. 

3. In a separate large bowl, whisk together butter, granulated sugar, eggs, vanilla extract, sour cream, and pumpkin puree until smooth.

4. Pour the dry ingredients into the wet, and stir until just combined. 

5. For the streusel, in a small bowl, mix together flour, brown sugar, pumpkin pie spice, and salt. Pour in the melted butter and mix with a fork or with your fingers until the mixture resembles coarse crumbs.

6. Pour the cake batter into the prepared baking dish, spreading it evenly. Sprinkle the streusel topping evenly over the batter. Using a butter knife, pierce the streusel into the cake batter 10-15 times.

7. Bake 45-55 minutes or until a toothpick inserted into the center comes with a few moist crumbs.
8. For the icing, in a small bowl, whisk together powdered sugar, maple syrup, milk and vanilla extract. Add more milk for a thinner consistency, if desired.

9. Let the coffee cake cool in the pan for at least 10 minutes. Drizzle the icing over the cooled cake.

Expert Tips

• Don’t over-mix the ingredients. This will lead to a tough cake mixture. You want to gently fold all of the ingredients to combine.
• Use a toothpick to make sure the cake is baked perfectly. Insert the toothpick into the center of the cake and when it’s removed the toothpick should have moist crumbs. This ensures your cake is perfectly baked.
• Look for pea-sized crumbles with the streusel layer. This will help the crumble to create lots of texture on top of the cake layer. Using a fork or your fingers is best for mixing.
• Swap the sour cream for Greek yogurt. That also works so well in this cake recipe and makes it a bit healthier. Use full-fat plain Greek yogurt.

Storage and Freezing

Great news! This cake holds up so nicely after it’s baked. You can store it in an airtight container at room temperature for up to four days.

Freezing this cake also works so well too. Simply wrap it in plastic wrap and freeze for up to 2 months. We like to cut ours into individual portions before wrapping to make it even easier for serving later. Defrost on the counter at room temperature until ready to eat.

FAQs

More Delicious Quick Cake Recipes

•  1-2-3-4 Cake
• Oatmeal Cake
• Zinger Cake
• Fruit Cocktail Cake

Print

Pumpkin Coffee Cake

This Pumpkin Coffee Cake is the most addicting breakfast or snack for the fall season. It’s so moist thanks to pumpkin puree and topped with a streusel that’s sweet and crunchy all in one bite. It’s easy to assemble in just 15 of prep time and two bowls, plus it’s the best to serve to a crowd.

Course Breakfast, Dessert

Cuisine American

Keyword holidays

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 16 servings

Calories 395kcal

Ingredients

Cake

• 2 cups all-purpose flour
• ¾ cup granulated sugar
• ½ cup brown sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 2 teaspoons ground cinnamon
• 2 teaspoons pumpkin pie spice
• ½ cup salted butter melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 8 ounces full fat sour cream
• 15 ounce can pumpkin puree

Streusel Topping

• 1 cup all-purpose flour
• ¾ cup granulated sugar
• ½ cup light or dark brown sugar packed
• 1 teaspoon pumpkin pie spice or cinnamon
• ¼ teaspoon salt
• ½ cup salted butter room temperature or melted

Icing

• 1 cup powdered sugar
• 1 ½ tablespoons maple syrup
• 1 tablespoon milk
• ½ teaspoon vanilla extract

Instructions

• Preheat oven to 350°F. Grease a 13x9-inch baking dish or line with parchment paper.
• For the cake, in a medium bowl, whisk together flour, sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. 
• In a separate large bowl, whisk together butter, eggs, vanilla extract, sour cream, and pumpkin puree until smooth.
• Pour the dry ingredients into the wet, and stir until just combined. 
• For the streusel, in a small bowl, mix together flour, brown sugar, pumpkin pie spice, and salt. Add butter and mix with a fork or with your fingers until the mixture resembles coarse crumbs.
• Pour the cake batter into the prepared baking dish, spreading it evenly. Sprinkle the streusel topping evenly over the batter. Using a butter knife, pierce the streusel into the cake batter 10-15 times.
• Bake 45-55 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
• For the icing, in a small bowl, whisk together powdered sugar, maple syrup, milk and vanilla extract. Add more milk for a thinner consistency, if desired.
• Let the coffee cake cool in the pan for at least 10 minutes. Drizzle the icing over the cooled cake.

Video

Notes

Storage: 

Great news! This cake holds up so nicely after it’s baked. You can store it in an airtight container at room temperature for up to four days.

Freezing this cake also works so well too. Simply wrap it in plastic wrap and freeze for up to 2 months. We like to cut ours into individual portions before wrapping to make it even easier for serving later. Defrost on the counter and room temperature until ready to eat.

Tips: 

• Don’t overmix the ingredients. This will lead to a tough cake mixture. You want to gently fold all of the ingredients to combine.
• Use a toothpick to make sure the cake is baked perfectly. Insert the toothpick into the center of the cake and when it’s removed the toothpick should have moist crumbs. This ensures your cake is perfectly baked.
• Look for pea-sized crumbles with the streusel layer. This will help the crumble to create lots of texture on top of the cake layer. Using a fork or your fingers is best for mixing.
• Swap the sour cream for Greek yogurt. That also works so well in this cake recipe and makes it a bit healthier. Use full-fat plain Greek yogurt.

Nutrition

Calories: 395kcal | Carbohydrates: 62g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 62mg | Sodium: 279mg | Potassium: 138mg | Fiber: 2g | Sugar: 42g | Vitamin A: 4616IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 2mg

The post Pumpkin Coffee Cake appeared first on Dinner in 321.

Let's just say, this is the top and most requested breakfast recipe in our house. We make it multiple times a year for family and friends for a good reason, it's insanely delicious!

With just 10 ingredients and a prep time of less than 30 minutes, it's a recipe that's difficult to mess up, making it perfect every single time! Add veggies, different cheese, or even different proteins like ham, to change up the flavor profiles.

If you love brunch entertaining we have you covered, try our Bisquick Breakfast Casserole, viral Bojangles Blueberry Biscuits, or overnight French Toast Casserole.

Why You'll Love this Recipe

• Crowd-pleasing breakfast or brunch. We serve this grits breakfast casserole multiple times a year, our family is pretty much famous for it! It's highly requested, why? Because everyone loves it!
• Prepare in just 20 minutes. With a prep time of less than 30 minutes, it's easy for anyone to throw this together on a busy morning.
• Comforting grits casserole that's also customizable. This sausage and grits casserole oozes comfort but can also be easily customized with different proteins, cheese, and spices.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Ground breakfast sausage: Be sure to buy the fresh breakfast sausage, not par-cooked. You can also use turkey or chicken sausage too.
• Quick-cooking grits: The best grits for cooking in a casserole quickly.
• Dried sage: Warm and earthy herb perfect for a comforting casserole.
• Garlic powder: Infuses with garlic flavor and sweetness.
• Onion powder: Adds a hint of onion deliciousness.
• Shredded sharp cheddar cheese: Gives that melty, gooey, and cheesy flavor in each bite.
• Large eggs: Binds the casserole together.
• Salted butter: Adds a salty quality and rich butter flavor that compliments the grits so well.
• Milk: Liquid that hydrates the grits and cooks them perfectly.
• Sliced green onions: Adds fresh, light onion flavor.

Tools You'll Need

• 13"x9" Casserole Dish
• Meat Chopper
• Large Skillet
• Mixing Bowls
• Liquid Measuring Cups
• Measuring Cups and Spoons
• Cheese Grater
• Cutting Board

How to Make Grits and Sausage Casserole

1. Preheat oven to 350°F. Grease a 13"x9" baking dish with butter or non-stick spray.
2. In a large skillet, cook and crumble sausage over medium heat until browned and cooked through. Drain any excess fat and set aside.

3. In a large saucepan, bring 4 cups of water to a boil. Stir in grits and salt, and reduce the heat to low. Cook the grits, stirring periodically, for 5-7 minutes until thickened.

4. Pour the melted and slightly cooled butter in a large bowl. Transfer the cooked grits into the bowl. Add the remaining seasonings, and stir until well combined.

5. Add 2 cups of the cheese, and stir until the cheese is melted and well combined.

6. Gradually stir milk into the grits mixture.
7. Add the eggs to a medium bowl and beat lightly with a fork. Temper the eggs by adding 2 tablespoons of the grits and whisking quickly. Repeat this process 3 times.

8. Stir in the tempered eggs and cooked sausage until everything is evenly combined.

9. Pour the mixture into the prepared baking dish. Top with the remaining shredded cheese.

10. Bake 35-40 minutes, or until the casserole is set and the top is golden brown.
11. Allow the casserole to cool for a few minutes before serving. Sprinkle sliced green onions on top, if desired.

Storage and Freezing

For the Fridge: Cool to room temperature then store in an airtight container in the fridge for up to 4 days. Reheat with a dash of milk in the microwave until warmed through to rehydrate the grits.

In the Freezer: You can store this also in the freezer after it has cooled to room temperature for up to 2 months. Thaw in the fridge overnight, then rewarm in the oven or microwave adding more milk or water as needed to soften the grits and help them come back to the right texture.

Make Ahead Instructions: You can assemble this casserole a few hours in advance and store in the fridge. We don't recommend making it too many hours ahead of time since the grits can get hard and then when baked aren't as creamy.

Expert Tips

• Swap the protein. You can also use fresh chicken sausage or turkey sausage instead of breakfast sausage for a healthy swap in this sausage casserole.
• Be sure to use quick cooking grits. This is essential to getting the right texture and also to cut down on the prep cooking time. You will cook the grits first to make sure they hydrate well prior to baking.
• Add other veggies. You can also add greens, like wilted spinach, or veggies like bell peppers.
• Make it spicy. Add hot sauce or diced and minced jalapeno for a little kick of heat!
• Use a different cheese. Any shredded cheese would truly be delicious here, gruyere, Swiss, or fontina are some of our other favorites.
• If your grits are too thick. Prior to baking, if your grits are too thick be sure to add additional water or milk. They should be easily spoonable prior to baking.

FAQs

More Easy Brunch Recipes

• Spinach and Bacon Quiche
• Layered Cinnamon Sugar Biscuits
• Bacon Cheddar Biscuits
• Overnight Breakfast Casserole

Print

Grits and Sausage Casserole

Grits and Sausage Casserole is the ultimate breakfast and brunch entertaining casserole anytime of the year. Each bite is filled with sausage, cheese, grits, and spices for an insanely delicious bite that will have your family begging for more. Plus, it's so simple to prep in about 20 minutes which makes feeding a crowd incredibly easy.

Servings 12 servings

Calories 347kcal

Ingredients

• 1 pound ground breakfast sausage
• 1 cup quick-cooking grits
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon dried sage
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 3 cups shredded sharp cheddar cheese divided
• 6 large eggs
• ¼ cup salted butter melted and slightly cooled
• ½ cup milk
• ¼ cup sliced green onions optional garnish

Instructions

• Preheat oven to 350°F. Grease a 13"x9" baking dish with butter or non-stick spray.
• In a large skillet, cook and crumble sausage over medium heat until browned and cooked through. Drain any excess fat and set aside.
• In a large saucepan, bring 4 cups of water to a boil. Stir in grits and salt, and reduce the heat to low. Cook the grits, stirring periodically, for 5-7 minutes until thickened.
• Pour the melted and slightly cooled butter in a large bowl. Transfer the cooked grits into the bowl. Add the remaining seasonings, and stir until well combined.
• Add 2 cups of the cheese, and stir until the cheese is melted and well combined.
• Gradually stir milk into the grits mixture.
• Add the eggs to a medium bowl and beat lightly with a fork. Temper the eggs by adding 2 tablespoons of the grits and whisking quickly. Repeat this process 3 times.
• Stir in the tempered eggs and cooked sausage until everything is evenly combined.
• Pour the mixture into the prepared baking dish. Top with the remaining shredded cheese.
• Bake 35-40 minutes, or until the casserole is set and the top is golden brown.
• Allow the casserole to cool for a few minutes before serving. Sprinkle sliced green onions on top, if desired.

Video

Notes

Tips: 

• • Swap the protein. You can also use fresh chicken sausage or turkey sausage instead of breakfast sausage for a healthy swap in this sausage casserole.

• • Be sure to use quick cooking grits. This is essential to getting the right texture and also to cut down on the prep cooking time. You will cook the grits first to make sure they hydrate well prior to baking.

• • Add other veggies. You can also add greens, like wilted spinach, or veggies like bell peppers.

• • Make it spicy. Add hot sauce or diced and minced jalapeno for a little kick of heat!

• • Use a different cheese. Any shredded cheese would truly be delicious here, gruyere, Swiss, or fontina are some of our other favorites.

• • If your grits are too thick. Prior to baking, if your grits are too thick be sure to add additional water or milk. They should be easily spoonable prior to baking.

Storage: 

For the Fridge: Cool to room temperature then store in an airtight container in the fridge for up to 4 days. Reheat with a dash of milk in the microwave until warmed through to rehydrate the grits.

In the Freezer: You can store this also in the freezer after it has cooled to room temperature for up to 2 months. Thaw in the fridge overnight, then rewarm in the oven or microwave adding more milk or water as needed to soften the grits and help them come back to the right texture.

You can assemble this casserole a few hours in advance and store in the fridge. We don't recommend making it too many hours ahead of time since the grits can get hard and then when baked aren't as creamy.

Nutrition

Calories: 347kcal | Carbohydrates: 11g | Protein: 17g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 159mg | Sodium: 593mg | Potassium: 190mg | Fiber: 1g | Sugar: 1g | Vitamin A: 606IU | Vitamin C: 0.3mg | Calcium: 233mg | Iron: 1mg

The post Grits and Sausage Casserole appeared first on Dinner in 321.

Elevate your breakfast or snack time with a delicious Cinnamon Cream Cheese. This creamy, flavorful spread combines the holiday flavors of cinnamon, nutmeg, clove, and orange with the sweetness of honey, and the tanginess of cranberries for a perfectly balanced treat.

Whether you’re topping your morning breakfast bagel or adding a sweet twist to your favorite crackers, this spread is sure to become a household favorite. It takes less than 10 minutes to whip up with basic ingredients. You'll love it so much that you'll want to spread it on everything!

Yummy dips and spreads are synonymous with the holiday season, so be sure to check out my Jalapeno Cranberry Salsa, Pepper Jelly Cream Cheese Dip, and Cream Cheese Caramel Apple Dip when planning your special occasions! Get ready for everyone to ask for these recipes!

Taste more of the cozy flavors of fall with this incredible Pumpkin Bread with Cream Cheese Frosting!

Why You'll Like This Recipe

• Quick and Easy: This spread comes together in just minutes, making it a convenient option for busy mornings or last-minute gatherings.
• Versatile: Use it as a topping for everything from bagels and toast to crackers and pancakes, or even as a filling for crepes and pastries. It's also served with apple slices!
• Customizable: Easily adjust the sweetness or spice level to suit your taste, or add extra ingredients for a personalized touch.
• Flavorful: The combination of cinnamon, honey, and cranberries provides a delicious balance of warm spices and natural sweetness making it perfect for holiday brunches, parties, or gifts.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Cream Cheese: The base of the spread, it provides a rich, creamy texture and tangy flavor that complements the sweetness and spices.
• Honey: Adds natural sweetness and a hint of floral flavor.
• Vanilla Extract: Enhances the overall flavor profile, adding depth and complexity to the spread.
• Dried Cranberries: Provide a pop of color and tartness, contrasting with the creamy texture and adding a refreshing burst of flavor.
• Pumpkin Pie Spice or Ground Cinnamon: Adds warmth and spice, giving the spread its signature cozy flavor. Pumpkin pie spice offers a blend of spices, while cinnamon provides a more straightforward spice note.
• Orange Zest: Adds a bright, citrusy note that complements the cranberries and balances the richness of the cream cheese.
• Optional Vehicles to Spread it On: The spread can be enjoyed on English muffins, bagels, toast, fresh fruit, graham crackers, or cinnamon sugar crackers, providing a delicious contrast of textures and flavors.

TOOLS YOU’LL NEED

• Hand Mixer
• Mixing Bowl
• Measuring Cups and Spoons
• Cutting Board
• Chef's Knife
• Zester

How to Make Cinnamon Cream Cheese

1. In a small bowl, whip together cream cheese, honey, vanilla, cranberries, pumpkin pie spice or cinnamon, and orange zest with a hand mixer or fork until well combined. 

2. Taste and add more ingredients as desired. Refrigerate until ready to serve. Place extra dried cranberries on top, if desired.

3. Serve with English muffins, bagels, toast, graham crackers or cinnamon sugar crackers. 


Pro Tips and Substitutions

• Sweetness Level: Adjust the amount of honey to your preference. For a less sweet spread, reduce the honey, or add a touch more for extra sweetness. Maple syrup can also be used in place of honey.
• Spice Options: If you don’t have pumpkin pie spice, use a combination of cinnamon, nutmeg, and cloves for a similar flavor profile.
• Fruit Additions: Substitute dried cranberries with raisins, chopped dried apricots, or currants for a different twist.
• Cream Cheese Variations: Use whipped cream cheese for a lighter, fluffier texture, or try a flavored cream cheese for additional depth. Philadelphia brown sugar cinnamon cream cheese is an excellent base for this spread!
• Dairy-Free Option: Use a dairy-free cream cheese alternative to make this spread suitable for lactose-intolerant or vegan diets.

Breads like these Banana and Pumpkin Muffins would be delicious with this spread! Perfect for entertaining!

Storage and Freezing

Store the spread in an airtight container in the refrigerator for up to 1 week. Stir well before using, as it may firm up slightly when chilled. For longer storage, freeze the spread in a freezer-safe container for up to 2 months. Thaw in the refrigerator before using and give it a good stir to restore its creamy consistency.

Frequently Asked Questions

More Favorite Fall Recipes

• Spiced No-Bake Pumpkin Pie
• Pumpkin Spice Loaf
• Apple Butter Pull-Apart Loaf
• The Great Pumpkin Cheese Ball

Print

Cinnamon Cream Cheese

Transform your everyday snacks with this Cinnamon Cream Cheese, a simple yet irresistible blend of cream cheese, honey, and spices adds a delicious twist to bagels, toast, and more, making it a must-have in your kitchen.

Course Breakfast, Miscellaneous

Cuisine American

Keyword spread

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

Total Time 10 minutes minutes

Servings 8 servings

Ingredients

• 8 ounces regular or ⅓-less fat cream cheese room temperature
• 1-2 tablespoons honey
• ¼ teaspoon vanilla
• ¼ cup chopped dried cranberries
• ½ teaspoon pumpkin pie spice or cinnamon
• 1 tablespoon orange zest
• Optional: English muffins, bagels, toast, graham crackers or cinnamon sugar crackers

Instructions

• In a small bowl, whip together cream cheese, honey, vanilla, cranberries, pumpkin pie spice or cinnamon, and orange zest with a hand mixer or fork until well combined. 
• Taste and add more ingredients as desired. Refrigerate until ready to serve. Place extra dried cranberries on top, if desired.
• Serve with English muffins, bagels, toast, graham crackers or cinnamon sugar crackers. 


Video

Notes

Pro Tips and Substitutions

• Sweetness Level: Adjust the amount of honey to your preference. For a less sweet spread, reduce the honey, or add a touch more for extra sweetness. Maple syrup can also be used in place of honey.
• Spice Options: If you don’t have pumpkin pie spice, use a combination of cinnamon, nutmeg, and cloves for a similar flavor profile.
• Fruit Additions: Substitute dried cranberries with raisins, chopped dried apricots, or currants for a different twist.
• Cream Cheese Variations: Use whipped cream cheese for a lighter, fluffier texture, or try a flavored cream cheese for additional depth. Philadelphia brown sugar cinnamon cream cheese is an excellent base for this spread!
• Dairy-Free Option: Use a dairy-free cream cheese alternative to make this spread suitable for lactose-intolerant or vegan diets.

Storage and Freezing

Store the spread in an airtight container in the refrigerator for up to 1 week. Stir well before using, as it may firm up slightly when chilled. For longer storage, freeze the spread in a freezer-safe container for up to 2 months. Thaw in the refrigerator before using and give it a good stir to restore its creamy consistency.

The post Cinnamon Cream Cheese appeared first on Dinner in 321.

Starbucks equals big bucks if you buy breakfast there often. But BOY are their breakfast sandwiches oh-so delicious and convenient! I'm here to tell you that you can make their Sausage Egg and Cheese Breakfast Sandwich at home in a matter of minutes for a fraction of the cost with the same, if not more, level of satisfaction!

I love easy breakfast options that you can prepare quickly and eat on -the-go. Be sure to check out my Sausage Muffins and Sausage Balls that are also great make-ahead and quick-to-heat morning options. These Better than Starbucks Egg Bites are a great high-protein, low carb go-to breakfast!

Why You'll Love this Starbucks Copycat Breakfast Sandwich

• Convenience: While Starbucks provides a convenient option for grabbing breakfast on the go, making them in bulk at home saves you from waiting in line and is easy to heat and go.
• Affordable Dupe: Making this copycat Starbucks breakfast sandwich at home can save so much money. At $4.25 a sandwich, 6 sandwiches from the store costs $25.50. At home, 6 sandwiches costs $11.50.
• Versatility: This Starbucks sausage egg and cheese recipe is easy and a great breakfast that you can experiment with different types of sausage, cheese, and bread.
• Delicious and Hearty: The combination of protein from the sausage and egg, along with the richness of melted cheese, makes this Starbucks breakfast sandwich recipe dupe a hearty and super yummy breakfast option.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• English Muffins: Serves as the base of the sandwich, providing a soft yet slightly crispy texture. It also adds a mild, wheaty flavor.
• Butter: Adds moisture and richness to the English muffin and enhances it's toasted exterior.
• Ground Breakfast Sausage: A primary source of protein and contributes savory, seasoned flavors to the sandwich.
• Jumbo Eggs: These fluffy eggs provides protein and moisture to the sandwich.
• Cream Cheese: Contributes a mild tanginess, richness and luxurious and creamy texture to the eggs. It also contributes moisture.
• Monterey Jack cheese: Introduces a burst of sharp and tangy flavor and melts to create pockets of gooey, melted goodness throughout the eggs.
• Cheddar Cheese: Adds creaminess and melts over the egg and sausage, contributing richness.

Tools You'll Need

• Roasting Pan or Large Skillet
• Blender
• Measuring Cups

How to Make a Starbucks Egg and Cheese Sausage Breakfast Sandwich

1. Heat a frying pan on medium-high heat. Butter the insides of the English muffins and toast until golden brown. Remove and set aside.

2. Portion and flatten sausage into 6 large patties. Cook the patties on both sides in the same large skillet on medium high heat until cooked through. Transfer to plate and set aside.

3. For the egg frittata, to a blender or food processor, combine eggs, cream cheese, Monterrey Jack, salt and pepper. Blend until smooth.

4. Spray a 2 quart baking dish with nonstick cooking spray. Pour the egg mixture in the prepared dish, and microwave 3 minutes. Stir, then microwave an additional 1-2 minutes or until the eggs are set. Slice into 6 squares. 

5. Build your sandwiches starting with the bottom toasted English muffin bread slice followed by the sausage patties, egg square, slice of cheese, then the top bread slice.

6. Individually wrap in wax paper or Ziploc bags. When ready to eat, heat in the microwave for 30 seconds to 1 minute or air fry at 400° for 4-5 minutes.

Pro Sausage Egg and Cheese Breakfast Sandwich Tips

• Make sure the components of the sandwich have had time to cool before storing in the refrigerator or freezer. Condensation can lead to a less than desirable texture.
• Experiment with different types of sausage, cheeses, and bread for variety creating your own breakfast sandwiches.
• If using additional toppings, don't add them until you've reheated the sandwich to eat. Extra moisture can cause sogginess.
• Use fresh and high-quality ingredients. Fresh eggs and good-quality sausage contribute to a tastier sandwich.
• If quicker preparation is needed, pre-patted or frozen, cooked sausage patties and egg patties can be used instead.
• Some condiments that pair well with this sandwich are mayonnaise, salad dressing, yellow mustard, dijon mustard, hollandaise, chipotle mayo, or pesto.
• Fresh spinach makes for a delicious and nutrition addition after the sandwich has been reheated.
• There are copycat Starbucks breakfast sandwiches that include cottage cheese in the scrambled egg mixture. While my recipe doesn't include it, it's another good option for creaminess and added protein.

Variations and Substitutions

Tailor the recipe to your preferences or dietary restrictions. Here are some ideas to inspire your own homemade Starbucks breakfast sandwiches:

Variations:

1. Spicy Kick: Add sliced jalapeños or a dash of hot sauce for a spicy kick. This complements the savory sausage and adds a flavorful twist.
2. Vegetarian Option: You can make their vegetarian "Impossible Breakfast Sandwich" version by substituting the sausage with a plant-based or vegetarian sausage patty.
3. Herb-Infused Eggs: Add fresh herbs such as chives, parsley, or dill to the scrambled eggs for an herby and aromatic flavor.
4. Avocado Twist: Include sliced avocado for a creamy and nutritious addition. It pairs well with the other ingredients and adds a touch of freshness.
5. Mushroom and Swiss: Sautéed mushrooms and Swiss cheese create a delicious earthy and nutty flavor combination. This variation offers a more sophisticated taste.
6. Bacon Lover's Dream: Replace the sausage with crispy bacon strips or uncured turkey bacon for a classic bacon, egg, and cheese sandwich.
7. Southwestern Flavors: Incorporate ingredients like black beans, corn, and salsa for a Southwestern-inspired twist. Top with a dollop of sour cream for added richness.

Substitutions:

1. Cheese Options: Experiment with different cheeses like American, pepper jack, gouda, Colby Jack, or feta for unique flavor profiles.
2. Bread Alternatives: Try croissants, ciabatta buns, whole wheat or white bagels, or even tortillas as a substitute for English muffins.
3. Egg Alternatives: Use scrambled tofu seasoned with turmeric and black salt as a vegan alternative to eggs.
4. Gluten-Free Option: Opt for gluten-free bread or English muffins to accommodate a gluten-free diet.
5. Sausage Varieties: Choose different types of sausages such as chicken sausage, chorizo sausage, turkey sausage, or a specialty-flavored ground pork sausage to vary the taste.
6. Low-Fat Option: Use leaner meats or turkey sausage to reduce the fat content while still enjoying the flavors of the sandwich.

Storage and Make Ahead Instructions

Ensure the components of your Sausage Egg and Cheese Breakfast Sandwich are fully cooled before wrapping to prevent condensation. Labeling with the date helps keep track of freshness, especially for frozen sandwiches.

Individually Wrap: Individually wrap each assembled sandwich in parchment paper, foil, or plastic wrap. This helps maintain freshness and prevents them from sticking together.

Refrigeration: - If you plan to consume the sandwiches within a few days, store them in the refrigerator. Place them in an airtight container to keep them fresh.

Freezing Option: If you plan to store them for an extended period, place the wrapped sandwiches in a freezer-safe bag or container. Label with the date. Frozen breakfast sandwiches can typically be stored for up to 1-2 months.

Reheating: Unwrap refrigerated sandwiches and heat in the microwave for 30 seconds to 1 minute, air fry at 400°F for 4-5 minutes, or toaster oven at 350°F for 7-10 minutes. If frozen, unwrap the sandwich and heat it in the microwave for 2-3 minutes, in the air fryer at 350°F for 10-12 minutes, or in a toaster at 350°F for 12-15 minutes. Turn the sandwich halfway through for even heating.

Frequently Asked Questions

More Easy Breakfasts

• Overnight Breakfast Casserole
• Sausage Muffins
• Whipping Cream Biscuits
• Baked Oatmeal

Print

Sausage, Egg and Cheese Breakfast Sandwich (Starbucks Copycat)

Great for meal prep, this Copycat Starbucks Sausage, Egg, and Cheese Sandwich is just as delicious and more affordable at home!

Course Breakfast

Cuisine American

Keyword breakfast, brunch

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 331kcal

Ingredients

• 6 mini English muffins
• 1 tablespoon salted butter
• 8 ounces ground breakfast sausage
• 6 jumbo eggs
• 2 ounces room temperature cream cheese regular or low-fat
• 2 ounces shredded Monterey Jack cheese
• ½ teaspoon salt
• ¼ teaspoon white pepper
• 6 slices cheddar cheese

Instructions

• Heat a large skillet on medium-high heat. Butter the insides of the English muffins and toast until golden brown. Remove and set aside.
• Portion and flatten sausage into 6 large patties. Cook the patties on both sides in the same large skillet on medium high heat until cooked through. Transfer to plate and set aside.
• For the egg frittata, to a blender or food processor, combine eggs, cream cheese, Monterrey Jack, salt and pepper. Blend until smooth.
• Pour the egg mixture in a non-stick sprayed microwave safe baking dish. Microwave 3 minutes, stir, then microwave an additional 1-2 minutes or until the eggs are set. Slice into 6 squares. 
• Build your sandwiches starting with the bottom English muffin bread slice followed by the sausage patties, egg square, cheese slice, then the top bread slice.
• Individually wrap in wax paper or Ziploc bags. When ready to eat, heat in the microwave for 1 minute or air fry at 400° for 4-5 minutes.

Video

Notes

Pro Sausage Egg and Cheese Breakfast Sandwich Tips

• Make sure the components of the sandwich have had time to cool before storing in the refrigerator or freezer. Condensation can lead to a less than desirable texture.
• Experiment with different types of sausage, cheeses, and bread for variety creating your own breakfast sandwiches.
• If using additional toppings, don't add them until you've reheated the sandwich to eat. Extra moisture can cause sogginess.
• Use fresh and high-quality ingredients. Fresh eggs and good-quality sausage contribute to a tastier sandwich.
• If quicker preparation is needed, pre-patted or frozen, cooked sausage patties and egg patties can be used instead.
• Some condiments that pair well with this sandwich are mayonnaise, salad dressing, yellow mustard, dijon mustard, hollandaise, chipotle mayo, or pesto.
• Fresh spinach makes for a delicious and nutrition addition after the sandwich has been reheated.
• There are copycat Starbucks breakfast sandwiches that include cottage cheese in the scrambled egg mixture. While my recipe doesn't include it, it's another good option for creaminess and added protein.

Nutrition

Serving: 1sandwich | Calories: 331kcal | Carbohydrates: 2g | Protein: 21g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 292mg | Sodium: 730mg | Potassium: 226mg | Fiber: 0.05g | Sugar: 1g | Vitamin A: 664IU | Vitamin C: 0.3mg | Calcium: 244mg | Iron: 2mg

The post Sausage Egg and Cheese Breakfast Sandwich (Starbucks Copycat) appeared first on Dinner in 321.

Chocolate for breakfast? You heard that right! Believe me when I say, this Baked Chocolate Oatmeal is the perfect way to start the day. Full of wholesome oats, decadent, rich chocolate, and creamy peanut butter, this dish is nutritious and delicious! This satisfying breakfast is sure to fill you up and leave your tastebuds happy, so you can feel good about digging in bright and early.

Plus, with ingredients you probably have in your pantry and a super simple process, you can have this Chocolate Baked Oatmeal on the table in no time. Make this ahead of time and portion it out for the busy week ahead, too. Now breakfast can be the most important AND most delicious meal of the day. Enjoy!

If you like this tasty morning meal idea, check out some of our other favorite breakfast recipes full of oats. We especially love these flavorful applesauce oatmeal muffins and our hearty amish baked oatmeal. Cheers to breaking the fast!

Why You'll Love This Recipe

• Quick and Easy: Using ingredients you likely already have on hand plus a simple method, you can whip up these oats and have breakfast on the table in no time.
• Nutritious and Delicious: These oats are packed with decadent chocolate peanut butter goodness, but are so hearty and filled with healthy ingredients to fill you up. You'll feel good about starting the day with this breakfast that tastes just like dessert!
• Customizable: This is our go-to recipe, but feel free to swap in different types of milks, oats, chocolate chips and toppings, depending on what you and your family prefer. Get creative and enjoy!
• Prep Ahead or Make Ahead: You can measure out your ingredients ahead of time and simply mix together and assemble when you're ready to bake and enjoy. Or you can even make this ahead of time, bake, let cool, and simply reheat when you're ready to eat it.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Old Fashioned Rolled Oats: The base of this hearty breakfast recipe. These are hearty, packed with fiber and vitamins, and have a great texture. Stick with old fashioned rolled oats here if you can for the best results, but you can certainly use thick-cut, quick or steel cut if you're in a pinch.
• Brown Sugar: Sweetens the oats with rich, nutty, molasses notes.
• Cocoa Powder: Provides the chocolatey goodness to this recipe! This is where the oats get their rich, but not overpowering or overly sweet chocolate flavor from.
• Baking Powder: Helps to give the oats a light, airy texture when baking, and prevents them from being too dense.
• Salt: You always needs a little bit of salt when baking something sweet. It helps to balance out the rich flavors from the brown sugar and cocoa powder.
• Milk: Helps to hydrate the oats and keep them moist.
• Eggs: Act as a binder and give the oats that perfect scoopable consistency.
• Butter or Oil: The fat in this recipe, butter or a neutral oil works, and adds a nice richness to the oats.
• Vanilla Extract: A little hint of vanilla always goes perfectly with chocolate!
• Peanut Butter: We like creamy peanut butter for this recipe. It brings a rich, decadent, nutty flavor and consistency to the oats - peanut butter and chocolate are the perfect match!
• Chocolate Chips: You can use milk, dark or white chips here - anything goes! These add extra sweetness and a fudgy texture.
• Nuts: These are optional, but we suggest taking the option - chopped pecans, walnuts or almonds provide a nice toasted flavor and crunchy bite. Toasted coconut flakes on top would be delicious, too!
• Toppings: Get creative and top your oats with anything you desire. We love fresh sliced strawberries, bananas and homemade (or store-bought!) whipped cream to take this recipe to the next level.

TOOLS YOU’LL NEED

• 9”x9” Baking Dish
• Small Mixing Bowl
• Spatula
• Measuring Cups and Spoons
• Liquid Measuring Cups

How To Make Baked Chocolate Oatmeal

1. Preheat oven to 350°F. Grease an 9 x 9-inch baking dish or line with parchment paper.
2. In a large bowl, mix together the rolled oats, brown sugar, cocoa powder, baking powder, and salt. Stir until well combined.

3. In another bowl, whisk together the milk, eggs, melted butter or oil, vanilla extract, and creamy peanut butter.

4. Add the wet ingredients into the dry ingredients, and stir until well combined.
5. Stir in ¼ cup of the chocolate chips and chopped nuts, if using.

6. Pour the mixture into the prepared baking dish and spread it out evenly. Top with remaining chocolate chips.

7. Bake for 30-35 minutes or until the top is set and the edges are slightly browned.
8. Let the baked oatmeal cool for a few minutes before serving. Then serve warm with fresh berries, sliced bananas or fresh whipped cream, if desired.

Pro Tips

• Avoid Over-Baking: Stick to the bake time the recipe calls for to keep this dish rich and moist. If you bake it too long, it'll come out dry.
• Add Espresso Powder: Add in a teaspoon or so of espresso powder to intensify the chocolate flavor!
• Make it Dessert: This chocolate baked oatmeal is decadent as is, but if you want to really turn it into a treat, add in your favorite chopped up candy bars. More chocolate, peanut butter, caramel and toffee will take this breakfast to dessert level, fast!
• Change the Texture: If you want these oats to have a more cake-like consistency, try blending your oats into a smooth oat flour. The end result will be super tender, moist, and scoopable.

Variations and Substitutions

• Swap in Different Milks: You can make this recipe with any type of milk. We like whole milk, but almond, soy, or any preferred plant-based milk would be delicious too.
• Sweeten It Up: There are some sweet ingredients in this recipe, but if you want a little more, try a drizzle of maple syrup or honey for some extra sweetness.
• Add Crunch: Toasted nuts bring flavor and crunchy texture to these oats. Pecans, walnuts or almonds would all work - use whatever you like or happen to have in your pantry.
• Change Up The Nut Butter: We love the combination of chocolate and peanut butter, but you can certainly use any nut butter you'd like - almond or cashew would both be tasty. Get creative!
• Homemade Whipped Cream: A dollop of fresh whipped cream is the perfect accent:
  • In a large bowl on high speed, blend together 1 cup heaving whipping cream or whipping cream, 2-4 tablespoons powered sugar, and ½ teaspoon vanilla extract until stiff peaks form, about 1-2 minutes.
    

What To Serve With Chocolate Baked Oats

This baked chocolate oatmeal is perfectly delicious on it's own, but serve it alongside some of our favorites here to make it more of a hearty meal!

• Bisquick Breakfast Casserole
• Overnight Breakfast Casserole
• Rainbow Fruit Tray
• Strawberry Muffins
• Red Lobster Sausage Balls

Storage Instructions

• For the fridge. Store any leftovers in an airtight container in the fridge for 3-5 days. You can portion out individual servings into separate containers too, so they're ready to grab and go during the week.
• Reheating. If you reheat the oatmeal and it's too dry, then add a splash of milk and stir in to make it the correct consistency.
• Freezing. We don't recommend freezing this as it might dry out and change the texture, but if you're in a pinch and need to, be sure to store it in an airtight container and warm it up before serving.

Frequently Asked Questions

More Easy Breakfast Recipes

• Bacon Cheddar Biscuits
• Sausage Egg and Cheese Breakfast Sandwich
• Sausage Muffins
• Amish Baked Oatmeal

Print

Baked Chocolate Oatmeal

This Baked Chocolate Oatmeal will be your new go-to breakfast recipe for a busy week or slow weeknight morning, it's extremely addicting. Perfect to meal prep in advance, in about 45 minutes you'll have a healthy and hearty breakfast on the table for all the chocolate lovers!

Course bread, Breakfast, Dessert

Cuisine American

Keyword chocolate

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 1 hour hour 13 minutes minutes

Servings 9 servings

Calories 346kcal

Ingredients

• 2 cups old fashioned rolled oats
• ½ cup packed brown sugar
• ⅓ cup cocoa powder
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup milk
• 2 large eggs
• 2 tablespoons melted butter or neutral oil
• 1 teaspoon vanilla extract
• ½ cup creamy peanut butter
• ½ cup chocolate chips (milk, dark or white) divided
• ½ cup chopped nuts optional
• Optional Toppings: fresh berries, sliced bananas, fresh whipped cream

Instructions

• Preheat oven to 350°F. Grease an 9"x9" baking dish or line with parchment paper.
• In a large bowl, combine the rolled oats, brown sugar, cocoa powder, baking powder, and salt. Stir until well mixed.
• In another bowl, whisk together the milk, eggs, melted butter or oil, vanilla extract, and creamy peanut butter.
• Pour the wet ingredients into the dry ingredients and stir until well combined.
• Stir in ¼ cup of the chocolate chips and chopped nuts, if using.
• Pour the mixture into the prepared baking dish. Spread it out evenly. Top with remaining chocolate chips. Bake 30-35 minutes or until the top is set and the edges are slightly browned.
• Allow the baked oatmeal to cool for a few minutes before serving. Serve warm with fresh berries, sliced bananas or fresh whipped cream, if desired.

Video

Notes

Tips: 

• • Avoid Over-Baking: Stick to the bake time the recipe calls for to keep this dish rich and moist. If you bake it too long, it'll come out dry.

• • Add Espresso Powder: Add in a teaspoon or so of espresso powder to intensify the chocolate flavor!

• • Make it Dessert: This chocolate baked oatmeal is decadent as is, but if you want to really turn it into a treat, add in your favorite chopped up candy bars. More chocolate, peanut butter, caramel and toffee will take this breakfast to dessert level, fast!

• • Change the Texture: If you want these oats to have a more cake-like consistency, try blending your oats into a smooth oat flour. The end result will be super tender, moist, and scoopable.

Storage: 

• For the fridge. Store any leftovers in an airtight container in the fridge for 3-5 days. You can portion out individual servings into separate containers too, so they're ready to grab and go during the week.
• Reheating. If you reheat the oatmeal and it's too dry, then add a splash of milk and stir in to make it the correct consistency.
• Freezing. We don't recommend freezing this as it might dry out and change the texture, but if you're in a pinch and need to, be sure to store it in an airtight container and warm it up before serving.

Nutrition

Calories: 346kcal | Carbohydrates: 38g | Protein: 10g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 49mg | Sodium: 267mg | Potassium: 302mg | Fiber: 5g | Sugar: 15g | Vitamin A: 195IU | Vitamin C: 0.1mg | Calcium: 93mg | Iron: 2mg

The post Baked Chocolate Oatmeal appeared first on Dinner in 321.

It will be love at first bite with these Bacon Cheddar Biscuits. The combination of buttery, flaky layers with the rich flavors of smoky bacon and cheese creates the perfect savory biscuit! They're soft, tall, and full of flavor with every buttery bite!

Now biscuits can seem complicated to make, but not with our 30 minute homemade method. We are biscuit professionals from growing up in the South and also owning a Southern restaurant for years. Our biscuits are foolproof and easy, and require no chilling in the fridge, so you can have success in the kitchen every time.

Cheddar Bacon Biscuits are simple to make and are great for breakfast, brunch, or even as a savory snack! They pair wonderfully with scrambled eggs, a hearty soup, or even as a base for a fried egg breakfast sandwich. A ladle of my Homemade Gravy on top is also excellent!

For a sweet biscuit alternative, you MUST give my delicious Bojangles Blueberry Biscuits and Layered Cinnamon Sugar Biscuits a try!

Why You'll Love this Recipe

• Freshness: These flaky homemade bacon cheddar biscuits have beautiful layers and taste better than frozen or refrigerated biscuit dough.
• Versatile: Perfect for breakfast, brunch, or as a side with dinner. They can also be used for sandwiches or served with soups and salads.
• Customizable: You can easily add your own twist with different cheeses, herbs, or even spicy ingredients.
• Comfort Food: Warm, cheesy, and filled with bacon, these fluffy biscuits are a comfort food favorite perfect any time of day.

Ingredients

Scroll down for recipe amounts and instructions in the recipe card. 

• Butter: Coats the flour particles, preventing them from forming too much gluten and contributes a rich, buttery flavor to the biscuits.
• Self-Rising Flour: A pre-mixed combination of flour, baking powder, and salt. It ensures that your biscuits rise evenly and consistently, resulting in light and fluffy texture. I prefer White Lily Self-Rising Flour.
• Bacon: Adds a smoky, savory flavor and a satisfying crunch that pairs perfectly with the cheese.
• Sharp Cheddar Cheese: Brings a sharp, tangy flavor and a gooey, melty texture that complements the bacon and biscuits beautifully.
• Buttermilk: Helps tenderize the gluten in the flour, resulting in a softer, more delicate texture and adds a slight tangy flavor.

Laura Ashley's Tip: You can add your favorite mix-ins to these biscuits to change up the flavors. We love using other types of cheese, herbs, and even spices.

What is Self-Rising Flour?

Self-rising flour is a type of flour that is commonly used in baking, particularly in recipes for biscuits, pancakes, and certain types of quick breads. It is called "self-rising" because it contains leavening agents, typically baking powder and sometimes salt, which are already mixed into the flour. These leavening agents help the baked goods rise and become fluffy without the need for additional yeast or baking soda.

If a recipe (like this one) calls for self-rising flour, and you don't have any on hand, you can make your own by combining all-purpose flour with baking powder and salt. The ratio is for every 1 cup of self-rising flour, you can use 1 cup of all-purpose flour, 1 ½ teaspoons of baking powder, and ¼ teaspoon of salt.

Tools You'll Need

• 9"x9" Baking Dish or 9" Cast Iron Skillet
• Mixing Bowl
• Liquid Measuring Cup
• Biscuit Cutter
• Rolling Pin

How to Make Bacon Cheddar Buttermilk Biscuits

1. Preheat the oven to 475ºF. 
2. Grate frozen butter and toss with flour in a medium bowl, chill 10 minutes.

3. Mix in the crumbled bacon and cheese.

4. Make a well in the center of the mixture. Add cold buttermilk and stir/fold 15 times, dough will be slightly loose. Turn onto a lightly floured surface. Press dough into a ball. 

5. Using a floured rolling pin, roll dough into a ¾” thick rectangle (about 9” x 5”). Fold dough in half or a trifold. Repeat the rolling and folding process 4 more times. Roll dough to ½” thickness. Cut with a 2 ½” floured round cutter, reshaping scraps and flouring as needed.

6. Place dough rounds on a parchment paper-lined pan or cast iron skillet. 

7. Bake for 15-17 minutes or until golden brown. Brush with melted butter.

Ingredient Substitutions and Enhancers

• Flour Varieties: When using White Lily flour, 1 cup of buttermilk is sufficient for forming a cohesive dough ball. However, other flour brands might need an additional 2-4 tablespoons buttermilk to come together. 
• Homemade Self Rising Flour: If you don’t have self-rising flour on hand, you can make it with all purpose flour. For 1 cup of self-rising flour, you can substitute with 1 cup all-purpose flour, 1 ½ teaspoons baking powder and ¼ teaspoon salt.
• Cheese Varieties: Experiment with different cheeses like smoked cheddar, gouda, or pepper jack for varied flavors.
• Bacon Alternatives: Try turkey bacon or even a vegetarian bacon alternative if you prefer. Air fryer bacon is an excellent method that yields perfect results every time!
• Flavor Enhancements: Amp up the flavor of this biscuit recipe by adding chopped fresh chives, sliced green onions, jalapeños, or a pinch of garlic powder.

Pro Biscuit Making Tips

• Baking Pan: Biscuits recipes often call for a cast iron skillet, but you can also use a parchment paper lined pan for optimal crunchy bottoms.
• Cool and Crispy Bacon: Make sure to cook your bacon until it's nice and crispy, then drain it well on paper towels to remove excess grease. Cool completely as warm bacon can melt the butter in the dough prematurely.
• Don't Overwork the Dough: Mix the dough until just combined to avoid tough biscuits. Overworking the dough can develop gluten, leading to denser biscuits.
• Make sure the butter is very cold, even frozen. This ensures the dough comes together easily and quickly. It's essential to having biscuits that rise tall with lots of flaky layers.
• Chill the Dough if Necessary: If your kitchen is warm or you feel the dough is becoming too soft, chill it in the refrigerator for 10-15 minutes before cutting out the biscuits. This helps maintain the cold butter pieces, which are crucial for flaky layers.
• Use a Sharp Biscuit Cutter: Press straight down without twisting. Twisting the cutter can seal the edges, preventing the cheddar bacon biscuits from rising properly.
• Space Biscuits Close Together: Place the biscuits close together on the baking sheet so they rise up instead of spreading out. This helps them stay tall and fluffy.

Storage and Freezing

If you have leftovers, lucky you! It's best to store bacon cheese biscuits in an airtight container in the refrigerator for up to four days.

You can also freeze the biscuits, simply wrap them individually in plastic wrap and freeze for 1 to 2 months. Thaw completely at room temperature. 

Reheat in the oven, toaster oven, or microwave until just warm for a couple of minutes. 

More Must Make Homemade Biscuits

• Southern Buttermilk Biscuits
• Copycat Dolly Parton's Stampede Garlic Biscuits
• Easy Whipping Cream Biscuits
• Autumn Honey Butter Biscuits

Frequently Asked Questions

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Bacon Cheddar Biscuits

Calling all biscuits lovers…these Bacon Cheddar Biscuits are the ultimate biscuits loaded with cheddar cheese and bacon pieces. Made in just 30 minutes with a handful of pantry ingredients, they're amazing by themselves, but also great with gravy on top too!

Course bread, Breakfast

Cuisine American

Keyword breakfast, brunch

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 10 servings

Calories 273kcal

Ingredients

• ½ cup butter frozen 10 minutes
• 2 ½ cups self-rising flour
• ½ cup cooked and crumbled bacon
• ½ cup shredded cheddar cheese
• 1 cup chilled buttermilk
• 1 tablespoon butter melted

Instructions

• Preheat the oven to 475ºF. 
• Grate frozen butter and toss with flour in a medium bowl, chill 10 minutes. 
• Mix in the crumbled bacon and cheese.
• Make a well in the center of mixture. Add buttermilk and stir 15 times. The dough will be slightly loose. Add 2-4 tablespoons buttermilk if the dough seems too dry. Turn the dough onto a lightly floured surface and form into a ball.
• Create layers by either the “Pat and Fold” or “Pat and Stack” method. 

  Pat and Stack: press the dough to ½-inch thickness, score the dough into 4 equal sections, and stack the 4 together. Once it’s stacked high, press the dough down to ½-inch thickness. Cut with a 2 ½” floured round cutter, reshaping scraps and flouring as needed. 

  Pat and Fold: Using a floured rolling pin, roll dough into a ¾” thick rectangle (about 9”x 5”). Fold dough in half so short ends meet. Repeat rolling and folding process 4 more times. Roll dough to ½” thickness. Cut with a 2 ½” floured round cutter, reshaping scraps and flouring as needed. 
• Place dough rounds on a parchment paper-lined pan or a pre-heated buttered cast iron skillet.
• Bake 15-17 minutes or until lightly browned. Brush with melted butter. 

Video

Notes

Ingredient Substitutions and Enhancers

• • Flour Varieties: When using White Lily flour, 1 cup of buttermilk is sufficient for forming a cohesive dough ball. However, other flour brands might need an additional 2-4 tablespoons buttermilk to come together. 

• • Homemade Self Rising Flour: If you don’t have self-rising flour on hand, you can make it with all purpose flour. For 1 cup of self-rising flour, you can substitute with 1 cup all-purpose flour, 1 ½ teaspoons baking powder and ¼ teaspoon salt.

• • Cheese Varieties: Experiment with different cheeses like smoked cheddar, gouda, or pepper jack for varied flavors.

• • Bacon Alternatives: Try turkey bacon or even a vegetarian bacon alternative if you prefer.

• • Flavor Enhancements: Amp up the flavor of this biscuit recipe by adding chopped fresh chives, sliced green onions, jalapeños, or a pinch of garlic powder.

Pro Biscuit Making Tips

• • Baking Pan: Buttermilk biscuits recipes often call for a cast iron skillet, but you can also use a parchment paper lined pan for optimal crunchy bottoms.

• • Cool and Crispy Bacon: Make sure to cook your bacon until it's nice and crispy, then drain it well on paper towels to remove excess grease. Cool completely as warm bacon can melt the butter in the dough prematurely.

• • Don't Overwork the Dough: Mix the dough until just combined to avoid tough biscuits. Overworking the dough can develop gluten, leading to denser biscuits.

• • Chill the Dough if Necessary: If your kitchen is warm or you feel the dough is becoming too soft, chill it in the refrigerator for 10-15 minutes before cutting out the biscuits. This helps maintain the cold butter pieces, which are crucial for flaky layers.

• • Use a Sharp Biscuit Cutter: Press straight down without twisting. Twisting the cutter can seal the edges, preventing the biscuits from rising properly.

• • Space Biscuits Close Together: Place the biscuits close together on the baking sheet so they rise up instead of spreading out. This helps them stay tall and fluffy.

Nutrition

Serving: 1serving | Calories: 273kcal | Carbohydrates: 24g | Protein: 8g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 37mg | Sodium: 231mg | Potassium: 98mg | Fiber: 1g | Sugar: 1g | Vitamin A: 347IU | Vitamin C: 0.2mg | Calcium: 60mg | Iron: 0.4mg

The post Bacon Cheddar Biscuits appeared first on Dinner in 321.

Are you looking for a hassle-free breakfast option that's both hearty and delicious? Look no further than this 6-ingredient, easy Bisquick breakfast casserole! It combines the convenience of Bisquick mix with your morning favorites, sausage and eggs. Bonus, you can either make and bake it the day of or make it the night before for easier breakfast or brunch prep!

Whether you're feeding a crowd or meal-prepping for the week ahead, a this Bisquick Breakfast Casserole recipe is sure to please. A few more breakfasts I love to make for guests are my 4-ingredient Sausage Muffins, Tater Tot Egg Casserole, and Overnight Breakfast Casserole.

Why You'll Love this Recipe

• Versatility: This easy recipe is incredibly versatile. You can customize it to suit your tastes, adding your favorite ingredients like bell peppers, spinach, or mushrooms.
• Convenience & Simple Ingredients: The name says it all! You can prepare this casserole and bake it immediately or prepare it the night before. It has 6 simple ingredients.
• Feeds a Crowd: Planning a brunch or breakfast gathering? This tasty breakfast can easily be doubled or tripled to feed a large group, making it perfect for special occasions and one the whole family will love!
• Easy to Adjust Size: Want to feed a smaller family, simply cut the ingredients in half and bake in an 8x8" square baking dish.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Bisquick Original Pancake & Baking Mix: Acts as a binding agent and helps create a dough-like consistency, giving structure to the casserole.
• Whole Milk or Half & Half: Contributes moisture to the casserole and, when combined with the eggs, creates a creamy, custard-like consistency. 
• Eggs: Large eggs are the binding agent in the casserole. When mixed with milk, they create a custard-like texture that holds the other ingredients together. 
• Breakfast Sausage: The star of the show, providing the main flavor and hearty, meaty texture of the casserole. Pork Sausage (Jimmy Dean Sausage) is our favorite.
• Onion: Adds flavor and depth. They also provide texture to the casserole.
• Shredded Cheddar Cheese Blend: Adds richness, creaminess, and a delightful cheesy flavor to the casserole. It melts beautifully and forms a golden crust on top.

Tools You'll Need

• 13"x9" Casserole Dish
• Meat Chopper
• Large Skillet
• Mixing Bowls
• Liquid Measuring Cups
• Measuring Cups and Spoons
• Cheese Grater
• Cutting Board

How to Make Bisquick Breakfast Casserole

1. Crumble and cook sausage in a large skillet until cooked through. Transfer to a paper towel lined plate.
2. Add Bisquick, milk, eggs, salt, and black pepper to a large bowl or container sealed tightly. Whisk or shake until well combined.

3. Grease a 13"x9" baking dish with butter or nonstick cooking spray. To the prepared baking dish, layer sausage, onion, and cheese. Pour the egg mixture evenly on top.

4. Either cover tightly with plastic wrap or aluminum foil and refrigerate over night or bake immediately. Next morning, allow the casserole to sit at room temperature for 15 minutes prior to baking. 
5. Bake uncovered in a preheated 400ºF oven for 35-40 minutes. Cool 5 minutes before serving. 

Expert Tips AND Variations

Feel free to get creative and tailor the casserole to suit your taste. Remember that while substitutions can accommodate dietary preferences, they may affect the final taste and texture of the casserole, so be prepared for some variations in flavor.

• Optional Garnishes: Salsa, sliced green onions, cilantro, parsley, or hot sauce are excellent garnishes!
• Customize with Your Favorites: Feel free to add your favorite ingredients to the casserole. Green pepper, red bell pepper, onions, mushrooms, spinach, and diced tomatoes are all excellent additions that can add color, flavor, and nutrition.
• Variety of Sausage: You can use different types of sausage, such as pork, turkey, or chicken sausage. Each type will bring its own unique flavor to the casserole.
• Cheese Choices: Experiment with different cheeses. Besides a sharp cheddar cheese blend, you can use Monterey Jack, Swiss, mozzarella, or a spicy cheese blend for a varied taste.
• Seasoning Options: Don't hesitate to get creative with seasonings. Add herbs like thyme, oregano, or basil for extra flavor. You can also experiment with a little spice like smoked paprika, cayenne, or red pepper flakes for some heat.
• Make it Vegetarian: If you prefer a vegetarian version, omit the sausage and add more vegetables or a plant-based sausage substitute.
• Plan for Toppings: Consider toppings like salsa, maple syrup, sour cream, or hot sauce to serve with the casserole for added flavor and customization.
• Homemade Bisquick Mix Substitution: Combine 1 cup all-purpose flour, ½ teaspoon baking powder, ¼ teaspoon salt, and 1 tablespoon grated cold butter.

Make Ahead & Storage

You can make the sausage egg casserole the night before, cover tightly, and refrigerate. Take it out of the refrigerator about 15 minutes before you bake it.

Once it's prepared, if you have leftovers, allow the casserole to cool completely to room temperature after baking. Cover tightly with plastic wrap, foil, or in an airtight container. Store in the refrigerator for 3-4 days.

If you want to freeze the baked casserole for longer storage, it can be stored in a freezer-safe container up to 3 months.

When you're ready to reheat a serving from the refrigerator, simply place it in the microwave for a minute or two until heated through. To reheat a slice from the freezer, thaw overnight in the refrigerator then reheat in the microwave or in a covered skillet.

What to Serve With Easy Breakfast Casserole

This delicious breakfast casserole can accompany so many of your favorite breakfast dishes or light lunch sides. We love to have it with a potato like these Crispy Home Fries. It's also excellent with whipping cream biscuits, hash browns, cranberry orange monkey bread, and coffee cake.

For a light brunch or lunch, we'll have it with a side salad, fresh fruit, fruit salad, club salad, or sweet potato salad.

Making this during the fall and winter months? These Pumpkin Cinnamon Rolls with Maple Cream Cheese Frosting would be a perfect sweet complement to this casserole!

Frequently Asked Questions

More Easy Breakfast Recipes

• Tater Tot Breakfast Casserole
• Bacon and Cheese Quiche
• Apple Pull Apart Bread
• Overnight Breakfast Casserole

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Bisquick Breakfast Casserole (with Sausage)

This easy Bisquick Breakfast Casserole is just 6 ingredients and takes minutes to assemble. Great to make the night before with cheddar cheese and sausage, it's the perfect bake to serve to a crowd. Customize with your favorite veggies and cheeses.

Course Breakfast

Cuisine American

Keyword breakfast, brunch, holidays

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 8 servings

Calories 310kcal

Ingredients

• 1 cup Bisquick
• 2 cups milk
• 4 eggs
• ¼ teaspoon salt
• ⅛ teaspoon black pepper
• 1 pound breakfast sausage
• ⅓ cup diced onion
• 1 cup shredded cheddar cheese blend

Instructions

• Crumble and cook sausage in a large skillet until cooked through. Transfer to a paper towel lined plate.
• Add Bisquick, milk, eggs, salt, and black pepper to a large bowl or container sealed tightly. Whisk or shake until well combined.
• Grease a 13"x9" baking dish with butter or nonstick cooking spray. To the prepared baking dish, layer sausage, onion, and cheese.
• Pour the egg mixture evenly on top.
• Either cover tightly with plastic wrap or aluminum foil and refrigerate over night or bake immediately. Next morning, allow the casserole to sit at room temperature for 15 minutes prior to baking. 
• Bake uncovered in a preheated 400ºF oven for 35-40 minutes. Cool 5 minutes before serving. 
• Optional garnishes: salsa, sliced green onions, or hot sauce. 

Video

Notes

Expert Tips AND Variations

Feel free to get creative and tailor the casserole to suit your taste. Remember that while substitutions can accommodate dietary preferences, they may affect the final taste and texture of the casserole, so be prepared for some variations in flavor.

• Customize with Your Favorites: Feel free to add your favorite ingredients to the casserole. Green pepper, red bell pepper, onions, mushrooms, spinach, and diced tomatoes are all excellent additions that can add color, flavor, and nutrition.
• Variety of Sausage: You can use different types of sausage, such as pork, turkey, or chicken sausage. Each type will bring its own unique flavor to the casserole.
• Cheese Choices: Experiment with different cheeses. Besides a sharp cheddar cheese blend, you can use Monterey Jack, Swiss, mozzarella, or a spicy cheese blend for a varied taste.
• Seasoning Options: Don't hesitate to get creative with seasonings. Add herbs like thyme, oregano, or basil for extra flavor. You can also experiment with a little spice like smoked paprika, cayenne, or red pepper flakes for some heat.
• Make it Vegetarian: If you prefer a vegetarian version, omit the sausage and add more vegetables or a plant-based sausage substitute.
• Plan for Toppings: Consider toppings like salsa, maple syrup, sour cream, or hot sauce to serve with the casserole for added flavor and customization.

Nutrition

Serving: 1serving | Calories: 310kcal | Carbohydrates: 13g | Protein: 25g | Fat: 18g

The post Easy Bisquick Breakfast Casserole appeared first on Dinner in 321.

It’s my opinion that buttermilk biscuits and gravy is one of the top ten best southern meals. Tall, flaky layers of buttermilk biscuit dough with a warm ladle of homemade gravy on top…heaven!

Making fluffy biscuits from scratch are also easier to make than you might think. I'm a pro when it comes to making biscuits, I've been making them for as long as I can remember with the family recipe.

With just three ingredients and a little elbow grease, you can prep these up in less than 15 minutes. Scroll down to read my homemade biscuit tips. The gravy recipe is also a southern classic. While this meal is typically a weekend breakfast staple for the family, we also love having biscuits and gravy for dinner!

Why You'll Love this Recipe

• Freshness: These flaky homemade biscuits have beautiful layer and taste better than frozen or refrigerated biscuit dough.
• Layered Butter Deliciousness: Layers of buttery dough make for the best base for savory, rich gravy, jam, jelly, sorghum, spun honey, or molasses.
• Happy Memories: Making, baking, and eating homemade biscuits brings back the best memories.
• Comfort Food Satisfaction: This southern biscuit and gravy recipe gives you all the warm and cozy feels!

What You’ll Need

Scroll down for recipe amounts and instructions in the recipe card.

You don't need many ingredients to make the best biscuits and gravy. In fact, most of the ingredients you probably already have on hand.

Biscuit Ingredients

• Butter: Coats the flour particles, preventing them from forming too much gluten and contributes a rich, buttery flavor to the biscuits.
• Self-Rising Flour: A pre-mixed combination of flour, baking powder, and salt. It ensures that your biscuits rise evenly and consistently, resulting in light and fluffy texture.
• Buttermilk: Helps tenderize the gluten in the flour, resulting in a softer, more delicate texture and adds a slight tangy flavor.

Gravy Ingredients

• Grease from Breakfast Meat, Oil, Butter, or Lard: The fat released from cooking breakfast meat or one of the other fat options serves as the base for the roux, which thickens the gravy.
• Breakfast Meat (optional to keep in): Sausage adds texture to the gravy, with small chunks or crumbles creating a hearty consistency.
• Self-Rising Flour: Combines with the fat to create a roux, thickening the gravy to a smooth, creamy consistency. It prevents the gravy from being too thin.
• Milk: The liquid base of the gravy, providing a creamy and smooth texture.

WHAT IS SELF-RISING FLOUR? 

Self-rising flour is a type of flour that is commonly used in baking, particularly in recipes for biscuits, pancakes, and certain types of quick breads. It is called "self-rising" because it contains leavening agents, typically baking powder and sometimes salt, which are already mixed into the flour. These leavening agents help the baked goods rise and become fluffy without the need for additional yeast or baking soda.

If a recipe (like this one) calls for self-rising flour, and you don't have any on hand, you can make your own by combining all-purpose flour with baking powder and salt. The ratio is for every 1 cup of self-rising flour, you can use 1 cup of all-purpose flour, 1 ½ teaspoons of baking powder, and ¼ teaspoon of salt.

How to make Homemade Buttermilk

Making homemade buttermilk is easy and requires just two simple ingredients: milk and an acid, usually lemon juice or vinegar. Here's how you can make it:

Ingredients:

• 1 cup of whole milk (or any milk of your choice)
• 1 tablespoon of lemon juice or white vinegar

Instructions:

1. Prepare the Acid: In a small bowl, mix 1 tablespoon of lemon juice or white vinegar with the milk. Stir gently to combine.
2. Let It Sit: Allow the mixture to sit at room temperature for about 5 to 10 minutes. During this time, the acid will react with the proteins in the milk, causing it to curdle and thicken slightly. This curdled milk is essentially homemade buttermilk.
3. Check for Thickness: After 5-10 minutes, check the consistency of the mixture. It should appear slightly thickened and have small curdled bits. If it's not thick enough, let it sit for a few more minutes.
4. Use or Store: Once the homemade buttermilk has thickened to your liking, it is ready to use in your recipes. If you're not using it immediately, you can store it in the refrigerator for up to a week. Make sure to give it a good stir before using, as it might separate over time.

Note: You can adjust the quantities based on your needs. If you need more buttermilk, simply maintain the ratio of 1 tablespoon of acid to 1 cup of milk.

This homemade buttermilk substitute works well in various recipes, including pancakes, biscuits, cakes, and dressings, providing the same tangy flavor and tender texture as store-bought buttermilk.

Tools You’ll Need

• 9"x9" Baking Dish or 9" Cast Iron Skillet
• Mixing Bowl
• Liquid Measuring Cups
• Biscuit Cutter
• Rolling Pin

How to Make Homemade Biscuits and Gravy

1. Cook your breakfast meat. The residual grease from the meat will be used to make the gravy. If you don’t want meat with it, you can skip this step and just use canola oil, vegetable oil, butter or lard. If you don’t want the meat, like sausage, in your gravy, reserve it for another recipe like sausage muffins.

2. Next, make the buttermilk biscuits. Grate frozen butter into flour in medium bowl. Freeze 10 minutes. Make a well in the center of mixture, add buttermilk and stir 15 times. The dough will be slightly loose. If it seems too dry, add 2-4 tablespoons buttermilk (see tips and substitutions note).

3. Turn the dough onto a lightly floured surface and press the loose pieces of the dough together into a ball.

4. Create layers by either the “Pat and Fold” or “Pat and Stack” method.
   • Pat and Stack: Press or roll the dough to ½-inch thickness. Score the dough into 4 equal sections, and stack the 4 together. Once stacked, press to ½-inch thickness. Cut with a 2 ½” floured round cutter, reshaping scraps and flouring as needed. 
   • Pat and Fold: Using a floured rolling pin, roll dough into a ¾” thick rectangle (about 9”x 5”). Fold dough in half so short ends meet. Repeat rolling and folding process 4 more times. Roll dough to ½” thickness. Cut with a 2 ½” floured round cutter, reshaping scraps and flouring as needed. 

5. Bake the Biscuits. Place dough rounds on a parchment paper-lined pan or buttered cast iron skillet. Bake at 475ºF for 15 minutes or until lightly browned. Brush with melted butter. 

6. Make the gravy. Heat a medium skillet on medium-high. Ensure there is ¼ cup grease in the pan. If your meat didn’t produce ¼ cup, add canola oil, butter, or lard to that amount. Whisk flour into the grease and allow to cook for 2-3 minutes.
   • NOTE: If making sausage gravy, start with the cooked, crumbled sausage in the skillet on medium-high and ensure there is ¼ cup grease in the pan. Then, add the flour and continue the recipe as written.

7. Whisk consistently. Add 1 cup milk to the mixture and whisk quickly. This initial mixture will thicken and cook quickly.

8. Add an additional cup of milk and stir until well combined. Allow the mixture to come to a light simmer then turn heat to low-medium. As the mixture thickens, add the remaining ½ cup milk and salt and pepper to taste. Allow to simmer 3-5 minutes.

Making Fluffy Buttermilk Biscuits

I've been a pro at making biscuits for many years thanks to a family recipe and being raised in the south. Biscuits are a delicate practice, but once you get the hang of the method they are so quick and easy to make and biscuits for dinner might become a staple. I'm sharing my recipe tips to getting light and flaky biscuits rather than dense.

There are two ways to "fold" biscuits:

1. Pat and Stack: Press or roll the dough to ½-inch thickness. Score the dough into 4 equal sections, and stack the 4 together. Once stacked, press to ½-inch thickness. Cut with a 2 ½” floured round cutter, reshaping scraps and flouring as needed. 
2. Pat and Fold: Using a floured rolling pin, roll dough into a ¾” thick rectangle (about 9”x 5”). Fold dough in half so short ends meet. Repeat rolling and folding process 4 more times. Roll dough to ½” thickness. Cut with a 2 ½” floured round cutter, reshaping scraps and flouring as needed. 

Either of the methods will lead to successful light and airy biscuits every single time.

Tips and Substitutions

• When using White Lily flour, 1 cup of buttermilk is sufficient for forming a cohesive dough ball. However, other flour brands might need an additional 2-4 tablespoons buttermilk to come together.
• If you don’t have self-rising flour on hand, you can make it with all purpose flour. For 1 cup of self-rising flour, you can substitute with 1 cup all-purpose flour, 1 ½ teaspoons baking powder and ¼ teaspoon salt.
• Buttermilk biscuits recipes often call for a cast iron skillet, but you can also use a parchment paper lined pan for optimal crunchy bottoms.
• Gravy is a food that has a lot of personal preference. You can adjust seasonings to your taste and add liquid to the consistency you like most.
• If you thin the gravy out too much, you can whisk into the gravy a cornstarch slurry which is 2 teaspoons cornstarch and 2 teaspoons milk. Allow the gravy to cook and thicken for 3-5 minutes.
• Buttermilk Scones are another great breakfast recipe! They’re light, flaky and easy-to-make.

Storage and Freezing

It's best to store the biscuits at room temperature in an airtight container for up to four days. Reheat in the oven, toaster oven, or microwave until just warm for a couple of minutes.

You can also freeze the biscuits, simply wrap them individually in plastic wrap and freeze for 1 to 2 months. Thaw completely at room temperature.

Store the creamy gravy in an airtight container in the refrigerator for up to four days. You can also freeze the gravy for 1 to 2 months. When ready to cook, thaw overnight in the fridge then reheat on the stove over low heat until simmering.

Frequently Asked Questions

More Biscuit Recipes

• Bacon Cheddar Buttermilk Biscuits
• Whipping Cream Biscuits
• Honey Butter Biscuits

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Homemade Biscuits and Gravy

Homemade Biscuits and Gravy are always a favorite Southern comfort food in our house. Fluffy buttermilk biscuits made simple with self rising flour and a creamy gravy. It's a tried-and-true meal everyone loves.

Course bread, Breakfast

Cuisine American

Keyword breakfast, brunch

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 10 servings

Calories 339kcal

Ingredients

Biscuits

• ½ cup butter frozen 10 minutes
• 2 ½ cups self-rising flour
• 1 cup chilled buttermilk well-shaken
• 1 tablespoon unsalted butter melted

Gravy

• ½-1 pound breakfast meat of choice (½ pound used in video)
• ¼ cup grease/oil (residual from breakfast meat…add oil to make up to ¼ cup)
• ¼ cup self-rising flour
• 2 ½ cups 2% milk

Instructions

For the Biscuits:

• Preheat oven to 475ºF. 
• Grate frozen butter and toss with flour in a medium bowl, chill 10 minutes. Make a well in the center of mixture, add buttermilk and stir 15 times, dough will be slightly loose. Add 2-4 tablespoons buttermilk if the dough seems to dry. Turn the dough onto a lightly floured surface and form into a ball.
• Create layers by either the “Pat and Fold” or “Pat and Stack” method.

  Pat and Stack: press the dough to ½-inch thickness, score the dough into 4 equal sections, and stack the 4 together. Once it’s stacked high, press the dough down to ½-inch thickness. Cut with a 2 ½” floured round cutter, reshaping scraps and flouring as needed. 

  Pat and Fold: Using a floured rolling pin, roll dough into a ¾” thick rectangle (about 9”x 5”). Fold dough in half so short ends meet. Repeat rolling and folding process 4 more times. Roll dough to ½” thickness. Cut with a 2 ½” floured round cutter, reshaping scraps and flouring as needed. 
• Place dough rounds on a parchment paper-lined pan or a pre-heated buttered cast iron skillet. Bake at 475ºF for 15 minutes or until lightly browned. Brush with melted butter. 

For the Gravy:

• Cook breakfast meat in a large skillet. You will want the residual grease to be ready for making gravy as the biscuits are baking. Either reserve the cooked meat crumbles to meal prep a casserole recipe or use it in the gravy.
• Make the gravy in a medium skillet on medium-high. Ensure there is ¼ cup grease in the pan. If your meat didn’t produce ¼ cup, add canola oil or butter to that amount. Whisk flour into grease and allow to cook for 2-3 minutes.

  NOTE: If making sausage gravy, start with the cooked, crumbled sausage in the skillet on medium-high and ensure there is ¼ cup grease in the pan. Then, add the flour and continue the recipe as written.
• Add 1 cup milk to the mixture and whisk quickly. This initial mixture will thicken and cook quickly.
• Once well combined, add an additional cup of milk and stir until well combined. Allow the mixture to come to a light simmer then turn heat to medium-low.
• As mixture thickens, add the remaining ½ cup milk and salt and pepper to taste. Allow to simmer 3-5 minutes.

Video

Notes

Nutrition Facts are for 1 biscuit and ½ cup gravy.

Tips and Substitutions

• When using White Lilly flour, 1 cup of buttermilk is sufficient for forming a cohesive dough ball. However, other flour brands might need an additional 2-4 tablespoons buttermilk to come together.
• If you don’t have self-rising flour on hand, you can make it with all purpose flour. For 1 cup of self-rising flour, you can substitute with 1 cup all-purpose flour, 1 ½ teaspoons baking powder and ¼ teaspoon salt
• The biscuits can be baked in either a cast iron skillet or parchment paper lined pan for optimal crunchy bottoms.
• Gravy is a food that has a lot of personal preference. You can adjust seasonings to your taste and add liquid to the consistency you like most. We prefer only ½ pound of sausage in this gravy, but if you like it meatier, add more and adjust milk as needed.
• If you thin the gravy out too much, you can whisk into the gravy a cornstarch slurry which is 2 teaspoons cornstarch and 2 teaspoons milk. Allow the gravy to cook and thicken for 3-5 minutes.
• The biscuits will keep at room temperature in an airtight container for about four days. Wrap individually in plastic wrap and freeze for 1 to 2 months. 
• The gravy will keep in an airtight container in the fridge for up to four days or in the freezer for 1 to 2 months. Thaw at room temperature and reheat on the stove over low heat until simmering. 

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Nutrition

Calories: 339kcal | Carbohydrates: 29g | Protein: 11g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 272mg | Potassium: 216mg | Fiber: 1g | Sugar: 4g | Vitamin A: 408IU | Vitamin C: 1mg | Calcium: 111mg | Iron: 1mg

The post Homemade Biscuits and Gravy appeared first on Dinner in 321.

Whip up a batch of these applesauce oatmeal muffins and you'll have the whole family running to the kitchen! Made with simple, wholesome ingredients in less than 30 minutes, it's a quick breakfast or afternoon snack that will soon enter the weekly recipe rotation.

If you're looking for a healthier alternative to traditional muffins, these easy applesauce muffins fit the bill perfectly. With less fat and sugar compared to many other muffin varieties, they're a guilt-free treat that you can enjoy anytime without compromising on flavor or satisfaction. They're perfect for meal prep, making them an ideal option for busy mornings or on-the-go snacks.

Ready for more yummy muffin inspiration? Be sure to check out my Strawberry Muffins. Looking for a savory alternative? These Sausage Muffins are all you need!

Why You'll Love this Recipe

• Freezer-Friendly: Easy Applesauce Oatmeal Muffins freeze and thaw well, making them a great recipe to make in bulk for easier weekday mornings!
• Wholesome Muffins: Thanks to the moisture from the applesauce and the hearty texture from the oats, these healthy muffins are wonderfully moist, tender, and filling.
• Easy to Make: These muffins come together quickly and easily with simple instructions and minimal prep time.
• Versatile and Customizable: You can customize these hearty muffins to suit your taste preferences by adding nuts, dried fruits, or even chocolate chips.

Laura Ashley's Pro Tip: Unsweetened applesauce is the key to making these muffins moist and reducing the amount of sugar in the recipe. It naturally sweetens the batter so you can use less or even no sugar.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Old-Fashioned Rolled Oats or Quick Cooking Oats: Adds texture, chewiness, and a nutty flavor.
• All-Purpose Flour: Provides structure to the muffins.
• Brown Sugar: Adds sweetness and moisture to the muffins.
• Baking Powder: Acts as a leavening agent.
• Baking Soda: Another leavening agent that reacts with acidic ingredients in the batter.
• Cinnamon: Provides warmth and flavor.
• Unsweetened Applesauce: Adds moisture, sweetness, and flavor.
• Milk: Provides moisture and helps create a tender crumb.
• Vegetable Oil: Adds moisture and richness.
• Egg White: Contributes structure and protein.
• Streusel Topping (Old Fashioned Rolled Oats, Brown Sugar, Cinnamon, Butter): The oats provide texture, while the brown sugar and cinnamon add sweetness and flavor. Butter binds the streusel together and helps it crisp up during baking.

Tools You'll Need

• 12-Cup Muffin Pan
• Liquid Measuring Cups
• Dry Measuring Cups and Spoons
• Large Scoop (3 tablespoon or #20 size)
• Cooling Rack
• Mixing Bowls
• Spatula

How to Make Applesauce Oatmeal Muffins

1. Preheat the oven to 400°F. 
2. In a large bowl, combine oats, flour, brown sugar, baking powder, baking soda, and cinnamon. 

3. In another medium bowl, whisk together applesauce, milk, oil and the egg white. 

4. Once combined, transfer the wet ingredients onto the dry ingredients. Mix just until the dry ingredients are moistened. 

5. For the topping, mix together oats, brown sugar, cinnamon, and butter in a small bowl. 

6. Place a 12 cup muffin pan in the preheated oven for a couple minutes, then remove and butter or spray with cooking spray the insides and slightly on the top of the muffin tin.

7. Fill the pan evenly with the muffin batter. Distribute the topping evenly on top of the muffins. 

8. Bake 20-22 minute or until a toothpick inserted comes out clean.

Pro Tips and Substitutions

• Don't overmix the batter: Over-mixing can lead to tough and dense muffins. Mix the batter until just combined to avoid overdeveloping the gluten in the flour.
• Use an ice cream scoop: For consistent muffin sizes, use an ice cream scoop to portion the batter into the muffin cups.
• Check for doneness: Insert a toothpick into the center of a muffin; if it comes out clean or with a few crumbs attached, the muffins are done.
• Sugar Source: You can substitute the brown sugar with a sugar substitute alternative. Keep in mind that this can alter the texture and taste of your muffins, so it's a good idea to test them in smaller batches.
• Swap the fat: Instead of vegetable or canola oil, you can use coconut oil or butter. It will impact the density slightly.
• Use a different flour: You can substitute all-purpose flour with gluten-free flour 1:1 for a gluten-free option.

Flavor Variations

The best part about a muffin recipe is that you can customize the flavor every time you make them with different mix-ins. It's best to add no more than ½ cup. Some of our favorites include:

• Raisins
• Dried cherries
• Dried cranberries
• Chocolate chips
• Unsweetened coconut
• Nuts, like walnuts or pecans

Storage and Freezing Instructions

To Store: Allow your muffins to cool completely on a wire rack. Store in an airtight container at room temperature for 2-3 days. If you're stacking multiple layers of muffins in the container, place parchment paper between each layer to prevent them from sticking together.

For the Freezer: The muffins freeze well too. After they've cooled completely, place them in a freezer-safe bag or container and freeze up to 3 months. Allow it to thaw at room-temperature. You can reheat in the microwave if you'd like.

Frequently Asked Questions

More Delicious Breakfast Recipes

• Easy Bisquick Breakfast Casserole
• Overnight Breakfast Casserole
• Sausage Egg and Cheese Breakfast Sandwich (Starbucks Copycat)
• Overnight French Toast Casserole

Print

Applesauce Oatmeal Muffins

These are the best Applesauce Oatmeal Muffins made with rolled oats, applesauce, cinnamon, and egg whites! They're a healthy and filling muffin made with only 10 ingredients in just 30 minutes. Be sure to make a large batch to freeze for busy weeks.

Course bread, Breakfast

Cuisine American

Keyword bread

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12 servings

Calories 206kcal

Ingredients

Muffins

• 1 ½ cup quick or old-fashioned oats
• 1 ¼ cups all-purpose flour
• ½ cup packed brown sugar
• 1 teaspoon baking powder
• ¾ teaspoon baking soda
• ¾ teaspoon cinnamon
• 1 ½ cups unsweetened applesauce
• ½ cup milk
• 3 tablespoons vegetable or canola oil
• 1 egg white

Topping

• ½ cup quick or old-fashioned oats
• 2 tablespoons packed brown sugar
• ¼ teaspoon cinnamon
• 2 tablespoons butter melted

Instructions

• Preheat the oven to 400°F. 
• In a large bowl, whisk together oats, flour, brown sugar, baking powder, baking soda, and cinnamon. 
• In another medium bowl, whisk together applesauce, milk, oil and the egg white. 
• Once combined, transfer the wet ingredients onto the dry ingredients. Mix just until the dry ingredients are moistened. 
• For the topping, mix together oats, brown sugar, cinnamon, and butter in a small bowl. 
• Place a 12 cup muffin pan in the preheated oven for a couple minutes, then remove and butter or spray with non-stick spray.
• Fill the pan evenly with the batter. Distribute the topping evenly on top of the muffins. 
• Bake 20-22 minute or until a toothpick inserted comes out clean.

Video

Notes

• • Don't over-mix the batter: Over-mixing can lead to tough and dense muffins. Mix the batter until just combined to avoid overdeveloping the gluten in the flour.

• • Add-Ins: To transform these muffins, you can experiment with add-ins like raisins, dried cherries, dried cranberries, chocolate chips, coconut, or nuts. Whichever you decide to add, add no more than a total volume of ½ cup.

• • Use an ice cream scoop: For consistent muffin sizes, use an ice cream scoop to portion the batter into the muffin cups.

• • Check for doneness: Insert a toothpick into the center of a muffin; if it comes out clean or with a few crumbs attached, the muffins are done.

• • Sugar Source: You can substitute the brown sugar with a sugar substitute alternative. Keep in mind that this can alter the texture and taste of your muffins, so it's a good idea to test them in smaller batches.

• • Fat Source: Instead of vegetable or canola oil, you can use coconut oil or butter. It will impact the density slightly.

• • Flour Source: You can substitute all-purpose flour with gluten-free flour 1:1 for a gluten-free option.

Nutrition

Calories: 206kcal | Carbohydrates: 34g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 132mg | Potassium: 123mg | Fiber: 2g | Sugar: 14g | Vitamin A: 88IU | Vitamin C: 0.3mg | Calcium: 55mg | Iron: 1mg

The post Applesauce Oatmeal Muffins appeared first on Dinner in 321.