Baked French Toast

Baked French Toast is full of cinnamon sugar goodness and baked in an easy custard that leaves the sweet brioche bread soft on the inside and crisp on the outside. Breakfast heaven!

French toast is a breakfast classic! Don’t miss this Secret Ingredient French Toast, this Blueberry Cream Cheese Stuffed French Toast, and this Almond Crusted French Toast.

French toast in a white pan baked and syrup is drizzled over.

Baked French Toast

Baked French Toast is one of my favorite brunch items to make on the weekend for many reasons. First, it’s insanely easy to throw together. Second, it can be make ahead of time. And lastly, EVERYONE loves it.

Our version of baked French toast takes layers of rich brioche bread that’s saturated in a super simple cinnamon sugar custard. Right before baking the bread and custard get dusted with more cinnamon and sugar and baked until the inside is soft and rich, and the outside is irresistibly crispy and brown.

Most people serve their French toast with maple syrup AFTER they serve it up, but I like to pour the maple syrup all over the baked French toast immediately after it gets out of the oven so it soaks into the hot bread and custard before it hits anyone’s plate. It’s HEAVEN.

Thick toast layered together in a white baking pan.

Ingredients in French Toast:

  • Brioche bread. This is my favorite kind of bread to use for French Toast. It’s dense and made with eggs and butter so it’s rich, delicious, and perfect for French toast. Because it is sightly soft right out of the package, it’s really important for it to be a day-old and slightly stale so it doesn’t get soggy when the bread soaks.
  • I like to leave the bread out on a sheet pan overnight, but if you don’t have time for that, you can also put the bread pieces on a sheet pan and  bake at 275 degrees for 20-45 minutes until it resembles stale bread.
  • Eggs. Eggs add richness to our Baked French Toast, and you’ll need about four large ones.
  • Milk. You could use any kind of milk you want, from skim milk to heavy creamy, but the higher the fat content, the richer the baked French toast will be. I like to use a sort of middle-of-the-ground choice which is whole milk. It’s not as rich and fattening as heavy cream, but still results in a rich custard.
  • Sugar. Sugar isn’t exactly traditional in classic French toast, but I like to add just a little bit to the custard to sweetened it up. We also sprinkle on a little extra sugar on top right before baking to help crisp up the top of the baked French toast as well.
  • Cinnamon. For me, French toast isn’t complete without a little bit of ground cinnamon. In this recipe, we use it both in the custard and also sprinkle it on top just before baking along with the sugar.
  • Vanilla. The last pertinent ingredient in French toast. Use 100% pure vanilla extract and no the imitation brand.

How to Make Baked French Toast:

  1. Dry out the bread. If you can remember, or have time, leave the bread out overnight on a sheet pan to dry out. If you forget, no big deal, just place the bread on a large sheet pan and place in a 250-degree oven for 25-35 minutes until the texture resembled stale bread.
  2. Make the custard. Whisk the eggs, milk, sugar, vanilla, cinnamon, and pinch of salt together in a medium bowl.
  3. Layer the bread. Layer the bread in a 9×9 greased baking dish. They should overlap a little bit. Pour the custard on top. Lift up the pieces of bread to make sure each piece gets saturate in the custard. Sprinkle more cinnamon and sugar on top.
  4. Bake. Bake in a 375-degree oven for about 25-30 minutes until the baked French toast is puffed and brown. Immediately pour maple syrup on top. Cut into pieces and serve with extra maple syrup and softened, salted butter.

Egg wash with milk and vanilla in a white bowl next to the layers of toast in a white baking pan.

Can I make these in Advance?

Yes! We recommend making it three hours in advance anyways, but if you need to make it in advance even more than that, go ahead.

On the opposite end, do I have to make these in advance?

While it’s best to make Baked French Toast at least an hour in advance, a workaround would be to individually soak the stale pieces of bread in the custard for a few minutes until the bread is completely saturated, then layer it into the baking dish. Pour any extra custard on top and bake as instructed.

French toast baked in a white baking pan with maple syrup being poured out of a glass bottle over top of the French toast.

Substitutions and Tips and Tricks for Recipe Success:

  • Be sure the bread is stale. If the bread is fresh, you risk the baked French toast becoming super soggy.
  • If you can’t find brioche, you can also use challah, Italian bread, ciabatta, or French bread.
  • For extra crunch, sprinkle the baked French toast with chopped walnuts or pecans.
  • Make sure your bread slices are at least 1 1/2 inches thick.
  • Add in one teaspoon of almond extract for a nice flavor in addition to the vanilla.

What to serve with Baked French Toast:

Baked French toast in a white baking pan with powdered sugar over top.

Enjoy these French Toast Recipes Too!

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Baked French Toast

Baked French Toast is full of cinnamon sugar goodness and baked in an easy custard that leaves the sweet brioche bread soft on the inside and crisp on the outside. Breakfast heaven!
Course Breakfast
Cuisine American
Keyword baked french toast, easy french toast, custard french toast, french toast
Prep Time 5 minutes
Cook Time 25 minutes
Resting time 3 hours
Total Time 3 hours 30 minutes
Servings 4 people
Calories 605kcal
Author Nicole Leggio
Cost $12

Equipment

  • Mixing Bowl
  • Baking dish

Ingredients

  • 8 slices day old thick-sliced brioche bread (ciabatta, challah or italian bread will work as well) I use Trader Joe's
  • 1 tbsp butter, softened
  • 4 large eggs
  • 1 3/4 cup whole milk
  • 2 tsp vanilla extract
  • 1/2 tsp cinnamon, plus more for dusting
  • 2 tbsp + 2 tsp sugar
  • 1/4 tsp kosher salt
  • 1/2 cup maple syrup

Instructions

  • Make sure your bread is stale and at least one day old. If it's not, let it sit in a 250 degree oven for about 30 minutes until it's stale.
  • Preheat oven to 375 degrees. Coat a 9x9 baking dish with the softened butter. Layer the bread in two rows. Each piece of bread should halfway cover the next.
  • Add eggs, milk, vanilla, 1/2 teaspoon cinnamon, 2 tablespoons sugar, and salt to a medium bowl. Whisk to combine. Pour the mixture over the bread slowly, lifting the layers of bread up so each pieces is coated in the custard. Cover with plastic wrap and let it sit in the fridge for 2-3 hours.
  • When you're ready to bake, sprinkle with the remaining two teaspoons of sugar and dust with a little bit of cinnamon. Bake in the oven until puffed and the tops of the bread slices are crisp and brown. Pull out from the oven and drizzle with maple syrup. Cut into 4-6 pieces and serve with butter and more maple syrup if desired.

Nutrition

Serving: 1serving | Calories: 605kcal | Carbohydrates: 72g | Protein: 18g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 324mg | Sodium: 611mg | Potassium: 300mg | Sugar: 37g | Vitamin A: 1130IU | Calcium: 232mg | Iron: 2mg

Breakfast Burritos that are Freezer Friendly!

Breakfast burritos stacked on top of each other

Breakfast Burritos are a great way to plan breakfast ahead. These are packed with ham, eggs, cheese and a lot of add-ins like pico de gallo, hash browns etc.

Also check out our favorite breakfast recipes like sausage mushroom frittata, cinnamon roll pancakes, yogurt parfait and denver omelet casserole.

Breakfast burritos stacked on top of each other

If you are not a breakfast person, you’ll love breakfast after you try these breakfast burritos! They are incredibly easy to make, you can make a big batch and freeze them ahead. So if you have a large family that needs to be fed, you don’t need to spend mornings making breakfast anymore. Just prep them over the weekend, and you have breakfast ready during the week. Plus, I’m going to give you a ton of ideas on how you can make them a little bit different.

Freezer Friendly Breakfast Burritos

We love breakfast burritos because you can so easily make them your own. And they are a great way to break up the monotony of having eggs or cereal every day.

I make these breakfast burritos a ton of different ways. The ones pictures here are filled with turkey ham, scrambled eggs, pico de gallo and lots of melty cheese.

Let’s talk about all the different things that can make these burritos even more awesome.

Scrambled eggs in a pan

Storing and using Tortillas

We like using 8 inch flour tortillas, but you can also use a larger size if you prefer. Try to open a fresh batch of tortillas and use them for these burritos because they are the easiest to roll. But if you have slightly oder tortillas, stack them between slightly damp towels and microwave them for 20-30 seconds and they’ll come right back to life!

Filling inside a breakfast burrito

Filling Ideas

We love using slices of ham as the first thing on these tortillas. It keeps the tortilla from getting wet and acts like a barrier between the rest of the filling and the tortillas. Other filling ideas include:

  • scrambled eggs
  • onions and mushroom
  • bacon
  • tomatoes
  • spicy sausages
  • chopped bell peppers
  • hash brown potatoes
  • black beans
  • refried beans

And CHEESE of course!

Breakfast burritos packed in foil

Start by prepping and cooking everything. Then get the family together, and roll these breakfast burritos together. Kids can decide what they want or don’t want in their burritos. As you roll these out, you can wrap them in foil or parchment paper and write the ingredients on top so that you can easily identify whats in them. Then just transfer them to a gallon sized ziplock and freeze them, or consume them immediately. To reheat, unwrap them and microwave them for a minute or two till they are warm and the cheese has melted inside.

More Delicious Egg Recipes:

Breakfast burritos stacked on top of each other
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Breakfast Burritos

Easy breakfast burritos that are filled with scrambled eggs, ham, pico de gallo and lots of cheese. Freezer friendly and can be made ahead.
Course Breakfast
Cuisine Mexican
Keyword Breakfast Burritos
Prep Time 20 minutes
Cook Time 15 minutes
Servings 8 people
Calories 397kcal

Ingredients

  • 8 8 inch Flour Tortillas
  • 2 tablespoons Butter
  • 12 large Eggs
  • 1/4 cup Sour Cream
  • 1/2 teaspoon Salt
  • 1/2 teaspoon black Pepper
  • 8 slices Deli Ham
  • 1 1/2 cups Pico de Gallo
  • 1 1/2 cups grated Cheddar

Instructions

  • Whisk together eggs, sour cream, salt and pepper. Heat butter in a non stick skillet and add the whisked eggs. Stir the eggs and scramble till they are cooked (approx 2-3 minutes). Remove from the pan and set aside.
  • To assemble the tortillas, place a slice of deli ham on a flour tortilla. Add approx 1/2 cup scrambled eggs, 1-2 tbsp pico de gallo and sprinkle with cheese. Don't overstuff them or they will be difficult to roll.
  • Roll the burritos from bottom to top. Roll one end of the tortilla over the filling, fold the sides over and continue rolling till you reach the top, tucking the filling in as you go. Repeat till all the burritos are filled.

Notes

  • To make pico de gallo, mix together chopped tomatoes, onions, garlic, jalapenos, lime juice, chopped cilantro and salt.
  • Store these burritos by wrapping them in parchment paper or foil
  • If freezing these burritos for later, skip the pico de gallo, and replace it with sauteed mushrooms, hash browns or sausage

Nutrition

Calories: 397kcal | Carbohydrates: 22g | Protein: 22g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 296mg | Sodium: 1239mg | Potassium: 248mg | Fiber: 1g | Sugar: 6g | Vitamin A: 900IU | Vitamin C: 2mg | Calcium: 231mg | Iron: 3mg

Spanakopita {A Greek Spinach Pie}

A slice of spanikopita being lifted out of the baking dish with a spatula.

Spanakopita is a traditional Greek dish made with phyllo dough and loaded with a delicious spinach and feta filling! This comforting savory pie recipe makes a perfect appetizer or side dish!

The whole family will love this incredible spinach pie thanks to its crispy shell and flavorful cheesy center!
A slice of spanikopita being lifted out of the baking dish with a spatula

What Is Spanakopita?

It’s a spinach pie that’s made with flaky phyllo dough that originated in Greece.

The filling is loaded with spinach (of course), feta, garlic, parsley, onion, and more, making every bite delicious! The dough is brushed with olive oil adding even more delicious Mediterranean flavor!

 

phyllo dough brushed with olive oil in a white casserole dish.

How To Make Spanakopita

This easy Greek spinach pie comes together in three steps:

  1. DOUGH: The dough itself is already made, but you will have to prep it properly for the best pie!
    • Thaw: The dough will be frozen and will need to thaw. The best way to do this to ensure the integrity of the dough is to transfer it to the refrigerator 12 hours before using it. To keep the dough from drying out, the stack of dough with a damp (not soaked) paper towel while working with it.
    • Layer: Stack the dough in sheets of two and brush with olive oil, some of the sheets will tear. Just keep going until only 8 sheets are left.
  1. FILLING: The filling is so simple to prepare, and there’s no additional cooking required. Use frozen spinach for this recipe, you can also substitute frozen for fresh with this helpful guide!
    • Thaw: Make sure to thaw the spinach completely and squeeze out as much water as possible. Wrapping it in cheesecloth is a great way to do this!
    • Combine: Add all filling ingredients to a large bowl and mix until combined.
    • Spread:  Spread evenly over dough.
  1. FINISHING: Add the remaining dough, brushing with olive oil every 2 layers like before. Then, use a large sharp knife and gently cut through the top layer of dough (but not all the way to the bottom) and bake.

A white baking dish filled with baked spanikopita

How To Serve It

You can cut spanikopita into smaller pieces, similar to baklava, and it’s perfect for parties when serving as an appetizer.

Cutting into larger squares makes it a wonderful light lunch option while smaller triangles make for a delicious side dish to lambham or even cheese cannelloni.

Making It Ahead/Leftovers

If you want to prepare this in advance, the best way to do it is to prep it all the way through but not bake it until the day you want to enjoy it. It can be stored covered in the refrigerator for up to 1 day before baking.

  • Store: After baking, leftovers should be stored in an airtight container in the refrigerator for up to 2 days.
  • Reheat: Reheat in the oven at 350°F until heated through, or eat cold.

More Spinach Recipes

A slice of spanikopita being lifted out of the baking dish with a spatula.
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Spanakopita

Spanakopita is a traditional Greek dish made with phyllo dough and loaded with a delicious spinach and feta filling!
Course Main Course
Cuisine Greek
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 12 servings
Calories 309
Author Rebecca

Ingredients

Dough

  • 16 ounces phyllo dough
  • 1 cup olive oil

Filling

  • 20 ounces frozen spinach thawed and drained
  • 1 yellow onion finely diced
  • 12 ounces feta
  • 1 bunch parsley minced
  • 1 1/2 cups parmesan cheese grated
  • 1/2 tsp kosher salt
  • 3 garlic cloves minced
  • 3 large eggs
  • 1/4 teaspoon red pepper flakes
  • 2 tbsp olive oil

Instructions

  • Preheat oven to 325°F and brush the bottom and sides of a 9x13-inch baking pan with olive oil.
  • Roll out the thawed phyllo dough and cover the stack with a lightly damp paper towel to keep the dough from drying out. If dough is a lot longer than your baking dish, cut off the end so you don't have a lot of excess dough.
  • Place two pieces of dough in the bottom of the pan and brush them liberally with olive oil. Repeat this layering process until just 8 sheets of dough remain.
  • Combine the filling ingredients in a large mixing bowl then spread the mixture out on top of the dough in the pan.
  • Add the rest of the dough, brushing with olive oil every two layers as before, brushing the top layer with olive oil and adding a few drops of water to the top.
  • Use a large sharp knife to cut through the top layer of dough (but not all the way to the bottom) in whatever size you want the end pieces to be.
  • Bake for 1 hour or until the top layer is a nice flaky golden brown. Finish cutting the dish into pieces and serve.

Notes

Dough: The dough will be frozen and will need to thaw. For best results, refrigerate 12 hours before using it.
Spinach: Thaw spinach completely and squeeze out as much water as possible (use cheesecloth).
Prepare in Advance: Prep fully and store in the fridge for up to 1 day before baking.
Store: Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat: Reheat in the oven at 350°F until heated through.

Nutrition

Calories: 309 | Carbohydrates: 25g | Protein: 15g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 75mg | Sodium: 851mg | Potassium: 278mg | Fiber: 2g | Sugar: 2g | Vitamin A: 6230IU | Vitamin C: 10mg | Calcium: 369mg | Iron: 3mg
A slice of spanakopita being lifted out of a casserole.
Baked spanakopita cut into triangles.
Baked spanakopita cut into triangles.

Sausage and Mushroom Frittata

This breakfast frittata is filled with chunks of sausage, slices of mushrooms and sweet tomatoes making this a breakfast everyone will love. So simple to make and full of so much flavor!

Frittatas are so fun to make and are filling for a nice breakfast or brunch meal. Followers have loved my ham and cheddar zucchini frittata that is just as filling and delicious to enjoy in the morning.

Breakfast frittata cooked on a skillet with a slice of frittata missing off of it.

Sausage and Mushroom Frittata

Breakfast just got better with this sausage and mushroom frittata. There are so many variations to make a frittata and I have to say this has the perfect blend of savory and delicious with a filling comfort. It is one of our family favorite breakfasts or even enjoy for a later brunch. A frittata is so easy to make and tastes even better served warm. Add some fruit to the side and you have a complete meal.

Healthy and delicious sausage and mushroom frittata is one of the best breakfast choices to have. Cooking this in a skillet makes an easy meal plus less of a mess. In about 30 minutes you will have one delicious skillet frittata that looks and tastes amazing! Your family will be raving over this simple dish that is comforting at its best. This breakfast will be one that is made over and over again. It is simple and delicious for a busy morning!

What is a Frittata?

Frittata is known to be an Italian dish that is similar to an omelette or quiche. The frittata meaning is fried in Italian. It has an egg base with a variation of meats, cheese and vegetables. The variations and add ins are endless.

Sausage and Mushroom Frittata Ingredients:

  • Sausage: Ground sausage is best and easiest to cook down.
  • Mushrooms: Cut into slices and cook up in the skillet to make them nice and tasty in the frittata.  
  • Spinach: Add in green deliciousness that is filling and healthy.
  • Cherry tomatoes: Slice them to your preference and taste the sweetness in the frittata.
  • Green onions: Always a colorful favorite for a hint of flavor and texture.
  • Eggs: Scramble the eggs the best that you can fluffing them up as much as possible.
  • Heavy Cream: Mix with the eggs to make them thick, rich and creamy.
  • Mozzarella Cheese: Shredded cheese is best and will melt evenly and quickly.
  • Salt and Pepper: Just for taste!

How to Make a frittata:

  1. Cook the sausage: Preheat oven to 375 degrees.  In a medium sized skillet add the ground sausage.  Sauté and crumble until cooked throughout.  Remove and set aside on a plate.
  2. Add vegetables to skillet: Add the mushrooms and sauté for 1-2 minutes and then add the spinach until it starts to wilt.  Add cherry tomatoes and green onions and add the sausage back to the mixture.
  3. Whisk egg mixture together: In a medium bowl combine eggs, heavy cream, cheese, salt and pepper.  Pour on top of the sausage and vegetables. 
  4. Bake in the oven: Bake for 15-20 minutes or until top is golden brown and egg mixture is set.

The process of making frittata starting with warming ground sausage in a skillet, adding spinach and mushrooms then cooking with tomatoes and eggs poured over top in a skillet.

Variations:

  • Meat: Try adding your favorite ground meat. Beef or pork is best but chicken is always fun to throw in too.
  • Cheese: Add in your favorite cheeses when you are making this dish. Try hot and spicy jalapeño jack cheese or something more mellow like Swiss or cheddar for a different flavoring.
  • Vegetables: Broccoli, bell peppers or cabbage add color and some fun flavoring in your frittata.
  • Seasonings: Add paprika, Italian seasoning or red peppers for a spicy combination or

Breakfast frittata cooked in a skillet.

More Delicious Breakfast Recipes:

Breakfast frittata on a plate with a piece cut off with cherry tomatoes sliced on the side.

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Sausage and Mushroom Breakfast Frittata

This breakfast frittata is filled with chunks of sausage, slices of mushrooms and sweet tomatoes making this a breakfast everyone will love. So simple to make and full of so much flavor!
Course Breakfast, brunch, Main Course
Cuisine Italian
Keyword breakfast frittata, frittata
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 slices
Calories 210kcal
Author Alyssa Rivers

Ingredients

  • 4 ounce ground sausage
  • 6 ounce mushrooms sliced
  • 2 cups spinach
  • 1 cup cherry tomatoes sliced
  • 3 Tablespoons green onions sliced
  • 8 eggs
  • 1/2 cup heavy cream
  • 1 cup mozzarella cheese shredded
  • salt and pepper

Instructions

  • Preheat oven to 375 degrees. In a medium sized skillet add the ground sausage. Sauté and crumble until cooked throughout. Remove and set aside on a plate.
  • Add the mushrooms and sauté for 1-2 minutes and then add the spinach until it starts to wilt. Add cherry tomatoes and green onions and add the sausage back to the mixture.
  • In a medium bowl combine eggs, heavy cream, cheese, salt and pepper. Pour on top of the sausage and vegetables. Bake for 15-20 minutes or until top is golden brown and egg mixture is set.

Nutrition

Calories: 210kcal | Carbohydrates: 3g | Protein: 12g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 205mg | Sodium: 255mg | Potassium: 274mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1378IU | Vitamin C: 7mg | Calcium: 117mg | Iron: 1mg

 

 

Glazed Ham Steak: Ready in 10 minutes!

Ham Steaks, whether baked in the oven or pan-fried, is easy, tasty and always ready to go! Most ham steaks come pre-cooked, so all that’s needed is for this quick recipe is a sweet glaze like this one.

For breakfast, lunch, or dinner, savory ham steaks are a quick and hearty meal.

Ham steak served with mustard.

What is Ham Steak?

Ham steak is a slice of ham from a whole ham roast and is often sold boneless and pre-cooked. (They can also come with a bone in the middle, both types cook the same way). Ensure your package says “fully cooked”.

Ham steaks are super convenient when roasting a whole ham takes too much time. Like bacon, ham steaks add a lot of flavor to sandwiches, soups, and salads and can be eaten at any mealtime! Look for steaks that are uniform in size and thickness, are deep pink and layered with a few ribbons of fat for a tender and moist steak!

Ham steak being brushed with glaze in a frying pan.

How to Cook Ham Steak

This simple weeknight meal is as easy as 1, 2, 3!

  1. Fry ham steaks in a skillet with butter.
  2. Combine glaze ingredients and brush over ham steaks.
  3. Continue to cook until the glaze is cooked onto the steaks.

Serve with a dollop of mustard and your favorite sides and a pan of Scalloped Potatoes!

Glazed ham steaks on a plate

What to Serve with Ham Steak

Add a few tasty sides like garlic mashed potatoes or parmesan roasted broccoli along with this tasty caesar salad.

For breakfast, serve alongside a cheesy hashbrown casserole, or top with a poached egg!

Leftovers

Leftover ham steaks have so many different uses! Put slices between toasted ciabatta bread for a hearty sandwich or dice up and toss on top of a bed of greens for an easy, work-day salad!

To store, just keep them in a zippered bag in the refrigerator and when it’s time to reheat, pop it in the microwave or reheat in a skillet with a little extra maple syrup and Dijon mustard to refresh the flavors!

Hearty Ham Recipes

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Glazed Ham Steaks

This Ham Steak is covered in a sweet glaze and served with mustard for a quick & easy dish!
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 285
Author Holly Nilsson

Ingredients

  • 1 1/2 lbs ham steaks
  • 2 tablespoons brown sugar
  • 2 tablespoons maple syrup
  • 1 tablespoon dijon mustard
  • 1/2 tablespoon cider vinegar
  • 1 tablespoon butter

Instructions

  • Place ham steaks and butter in a large frying pan over medium heat. Cook 2-3 minutes per side.
  • Combine remaining ingredients and brush over the steaks.
  • Cook an additional 2-3 minutes per side or until heated through and glaze is sticky.
  • Serve warm with mustard.

Nutrition

Calories: 285 | Carbohydrates: 13g | Protein: 33g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 84mg | Sodium: 2229mg | Potassium: 575mg | Fiber: 1g | Sugar: 12g | Vitamin A: 87IU | Vitamin C: 55mg | Calcium: 23mg | Iron: 2mg
Close up of a glazed ham steak with mustard.
Glazed ham steak served on a plate with a side of mustard.
Top photo - Close up of a glazed ham steak. Bottom photo - glaze being applied to Ham Steaks.

Classic Banana Bread {So Simple & Moist!}

Banana Bread is one of the most classic quick bread recipes out there. Overripe bananas (with lots of black/brown spots) are mixed with a handful of ingredients you likely have on hand already!

Mildly sweet and definitely moist, everyone loves this recipe!

Three slices of banana bread stacked with sliced banana bread in the background.

Homemade banana bread is the best way to start the day or end an afternoon with a nice cup of tea. Sweeter bread recipes, like zucchini bread or pumpkin bread, are always perfect for quick breakfasts, snacks, or desserts.

How Ripe Should Bananas be for Banana Bread?

Bananas are at their sweetest and ripest when they are nicely spotted and just about to turn soft.

If you notice your bananas are soft and don’t have time to make bread, peel them and freeze them. They can stay frozen for months and you will always be ready to make homemade banana bread.

To Ripen Bananas Quickly

Want banana bread or banana cake but your bananas are just barely yellow? No problem!

Preheat the oven to 350°F. Place bananas on a baking sheet and bake 15 minutes. Cool completely and proceed with the recipe as directed.

Left image - banana bread dough in a bread pan before baking. Right image - Banana bread baked in a bread pan.

How to Make Banana Bread

  1. Combine dry ingredients together and set aside.
  2. Combine remaining ingredients together, stirring in bananas last.
  3. Add the dry ingredients to the wet and stir until barely mixed and bake (per recipe below).

Serve fresh out of the oven or heated slightly with butter for an easy and delicious snack!

Delicious Banana Bread Additions

Banana bread can be made even better with all of these add-ins.

TIP:  Toss the additions with a bit of flour before adding to the batter. This will help keep them from sinking to the bottom of the loaf.

  • Nuts (toasted walnuts or pecans)
  • Chocolate chips or peanut butter chips
  • Toffee pieces
  • Blueberries

Or try extra moist versions made with carrots or even zucchini!

Banana bread baked in a bread pan.

How To Store It

Quick bread is easy to store and will last about 5 days when stored properly.

Always keep wrapped in plastic wrap, foil, or in a zippered bag at room temperature.

To Freeze Banana Bread

Most quick breads are easily frozen, just make sure they are sealed well.

Freeze in a zippered bag or an airtight container labeled with the date on it. Frozen banana bread should be good for about eight weeks. Thaw at room temp and serve!

Quick Breads You’ll Love

 

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Classic Banana Bread

A mildly sweet and moist quick bread that everyone loves, this easy recipe for banana bread will be the one you'll want to reach for!
Course Bread, Breakfast, Dessert
Cuisine American
Keyword banana bread
Servings 12 servings
Calories 221
Author Holly Nilsson

Ingredients

  • 2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 cup butter or vegetable oil
  • 1/2 cup brown sugar
  • 1/4 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 1/3 cups mashed bananas about 4 small

Instructions

  • Preheat oven to 350°F. Grease and flour (or line with parchment paper) a 9x5 loaf pan.
  • Combine flour, baking soda, salt, and cinnamon in a small bowl. Whisk to combine.
  • With a hand mixer on medium, combine butter and sugars in a medium bowl until fluffy. Add eggs and vanilla and mix well. Stir in mashed bananas.
  • Add dry ingredients and mix just until combined.
  • Pour into prepared loaf pan and bake 50-60 minutes or until a toothpick comes out clean. Do not overbake.
  • Cool in the pan 5 minutes. Remove from pan and cool completely on a rack.

Notes

To Ripen Bananas: Bake in a 350°F oven for 15 mins then allow to cool.

Nutrition

Calories: 221 | Carbohydrates: 33g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 48mg | Sodium: 269mg | Potassium: 104mg | Fiber: 1g | Sugar: 15g | Vitamin A: 287IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg
Top image - three slices of banana bread topped with two pats of butter. Bottom image - Banana bread baked in a bread pan.
Three slices of banana bread stacked on top of each other.

Three slices of banana bread with a bite out of the top one. Topped with two pats of butter.

Easy Banana Pancakes

Homemade Banana Pancakes are the perfect way to feed a hungry fam or a crowd! Packed with just the right amount of sweetness in one flavorful, fluffy pancake.

Make these in the morning or prep a big batch on the weekend to reheat throughout the week. Any morning is a good morning for banana pancakes!

Close up of Banana pancakes sliced, with bananas and syrup on top.

Weekend mornings are pretty much made for pancakes and french toast. If I have bananas, I can guarantee you I’ll be making banana pancakes (or banana bread).

Banana pancakes are delicious and fluffy but do have a slightly heavier texture (like pumpkin pancakes) from the addition of mashed bananas.

Left image is wet ingredients, right image is the batter after it's mixed.

How to Make Banana Pancakes

For best results when cooking pancakes, preheat a pan to medium heat while preparing the batter. A hot pan keeps the pancake batter together and helps it rise faster.

Add a bit of oil to the pan and using tongs, wipe it with a paper towel before pouring batter.

  1. Mix together dry ingredients. Create a well in the center of the mix.
  2. Mix wet ingredients and add to the dry ingredients, stir just until mixed. The batter should be lumpy.
  3. Add oil to the preheated pan, give it a wipe with a paper towel and pour batter into the pan for each pancake.
  4. Cook until bubbles forming on the edges begin to pop. Flip pancake and cook on the other side.

For easy morning prep, mix the dry ingredients together the night before so all you have to do is add the eggs, butter, buttermilk, and banana! Better yet, make your own signature pancake mix and keep a prepared batch in the pantry to use at a moment’s notice!

Close up of Banana pancakes with syrup pouring over it

Additions & Toppings

This is where the magic happens! Pancakes are perfect vehicles for all kinds of mix-ins and toppings.

When adding mix-ins, I most often pour the pancakes and sprinkle the mix-ins on top while the batter is wet. This keeps them from sticking to the pan.

Leftovers

These pancakes make great leftovers, whether stored in the refrigerator or the freezer!

  • Refrigerate: Store leftover banana pancakes, keep in the refrigerator until you are ready to reheat in the microwave.
  • Freeze: Place in a zippered bag with a piece of parchment paper between layers to keep them from sticking.

For an after school snack or a quick morning breakfast make a second or third batch and store them in the freezer.

Breakfast Favorites

Print

Banana Pancakes

These Banana Pancakes are so fluffy and full of flavor!
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Calories 443
Author Holly Nilsson

Ingredients

  • 2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon salt
  • 2 eggs
  • 2 tablespoons brown sugar
  • 2 tablespoons melted butter
  • 2 cups buttermilk or as needed
  • 1 cup ripe bananas mashed

Instructions

  • Preheat a pan to medium heat.
  • Combine dry ingredients in a bowl. Whisk well (this is in place of sifting and creates a fluffy pancake).
  • Combine egg, brown sugar, milk, melted butter and mashed banana in a separate bowl.
  • Add wet mixture to dry stirring just until combined. Batter should be lumpy. Let sit 5 minutes.
  • Oil pan and pour batter 1/4 cup per pancake into pan.
  • Cook until bubbles form and begin to pop. Flip pancakes and cook 1 minute more.

Notes

If you do not have buttermilk, add 2 tablespoons of lemon juice to a 2 cup liquid measuring cup. Top with milk to make 2 cups and stir. Let sit 5 minutes or so to thicken.

Nutrition

Calories: 443 | Carbohydrates: 69g | Protein: 14g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 110mg | Sodium: 494mg | Potassium: 494mg | Fiber: 3g | Sugar: 17g | Vitamin A: 516IU | Vitamin C: 3mg | Calcium: 213mg | Iron: 3mg
Top image - banana pancake wet ingredients in a bowl. Bottom image - a stack of banana pancakes with a wedge cut out.
A stack of banana pancakes with a wedge cut out of it.
A stack of banana pancakes with a wedge cut out.

Easy Banana Pancakes

Homemade Banana Pancakes are the perfect way to feed a hungry fam or a crowd! Packed with just the right amount of sweetness in one flavorful, fluffy pancake.

Make these in the morning or prep a big batch on the weekend to reheat throughout the week. Any morning is a good morning for banana pancakes!

Close up of Banana pancakes sliced, with bananas and syrup on top.

Weekend mornings are pretty much made for pancakes and french toast. If I have bananas, I can guarantee you I’ll be making banana pancakes (or banana bread).

Banana pancakes are delicious and fluffy but do have a slightly heavier texture (like pumpkin pancakes) from the addition of mashed bananas.

Left image is wet ingredients, right image is the batter after it's mixed.

How to Make Banana Pancakes

For best results when cooking pancakes, preheat a pan to medium heat while preparing the batter. A hot pan keeps the pancake batter together and helps it rise faster.

Add a bit of oil to the pan and using tongs, wipe it with a paper towel before pouring batter.

  1. Mix together dry ingredients. Create a well in the center of the mix.
  2. Mix wet ingredients and add to the dry ingredients, stir just until mixed. The batter should be lumpy.
  3. Add oil to the preheated pan, give it a wipe with a paper towel and pour batter into the pan for each pancake.
  4. Cook until bubbles forming on the edges begin to pop. Flip pancake and cook on the other side.

For easy morning prep, mix the dry ingredients together the night before so all you have to do is add the eggs, butter, buttermilk, and banana! Better yet, make your own signature pancake mix and keep a prepared batch in the pantry to use at a moment’s notice!

Close up of Banana pancakes with syrup pouring over it

Additions & Toppings

This is where the magic happens! Pancakes are perfect vehicles for all kinds of mix-ins and toppings.

When adding mix-ins, I most often pour the pancakes and sprinkle the mix-ins on top while the batter is wet. This keeps them from sticking to the pan.

Leftovers

These pancakes make great leftovers, whether stored in the refrigerator or the freezer!

  • Refrigerate: Store leftover banana pancakes, keep in the refrigerator until you are ready to reheat in the microwave.
  • Freeze: Place in a zippered bag with a piece of parchment paper between layers to keep them from sticking.

For an after school snack or a quick morning breakfast make a second or third batch and store them in the freezer.

Breakfast Favorites

Print

Banana Pancakes

These Banana Pancakes are so fluffy and full of flavor!
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Calories 443
Author Holly Nilsson

Ingredients

  • 2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon salt
  • 2 eggs
  • 2 tablespoons brown sugar
  • 2 tablespoons melted butter
  • 2 cups buttermilk or as needed
  • 1 cup ripe bananas mashed

Instructions

  • Preheat a pan to medium heat.
  • Combine dry ingredients in a bowl. Whisk well (this is in place of sifting and creates a fluffy pancake).
  • Combine egg, brown sugar, milk, melted butter and mashed banana in a separate bowl.
  • Add wet mixture to dry stirring just until combined. Batter should be lumpy. Let sit 5 minutes.
  • Oil pan and pour batter 1/4 cup per pancake into pan.
  • Cook until bubbles form and begin to pop. Flip pancakes and cook 1 minute more.

Notes

If you do not have buttermilk, add 2 tablespoons of lemon juice to a 2 cup liquid measuring cup. Top with milk to make 2 cups and stir. Let sit 5 minutes or so to thicken.

Nutrition

Calories: 443 | Carbohydrates: 69g | Protein: 14g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 110mg | Sodium: 494mg | Potassium: 494mg | Fiber: 3g | Sugar: 17g | Vitamin A: 516IU | Vitamin C: 3mg | Calcium: 213mg | Iron: 3mg
Top image - banana pancake wet ingredients in a bowl. Bottom image - a stack of banana pancakes with a wedge cut out.
A stack of banana pancakes with a wedge cut out of it.
A stack of banana pancakes with a wedge cut out.

Homemade Corned Beef Hash

This corned beef hash breakfast is filled with chopped crispy potatoes and bell peppers with corned beef mixed together and a large sunny side up egg to complete the meal. Breakfast just got better with this hash!

Breakfast, lunch or dinner hash is the perfect combination. Since it is so easy to make here are more has recipes to try: Sweet Potato Hash or Baked Ham and Eggs Potato Hash.

Corned Beef Hash Recipe

Crispy potatoes, tender corned beef all cooked together with eggs on top making this one delicious meal. This is a perfect meal for breakfast, lunch or dinner! It has all you need in one skillet. Since St. Patrick’s Day is coming up serve this with leftovers from my Traditional Corned Beef recipe! Corned beef is simple to make and tastes so good especially around St. Patrick’s Day. Hash is simple to make and only uses one skillet. I knew this was just what I needed to make with my left over corned beef.

My family loved this corned beef hash for brunch and even wanted it again for dinner. It is that good. The potatoes are cooked golden brown and crispy on the outside with a tender inside. While the corned beef is tender and still seasoned. Corned beef is best if it is a left over for this hash. It makes this hash simple to cook and add in quickly. Top this hash with your favorite egg creation and you have a complete meal with all the flavoring. This is a MUST make hash!

What is Corned Beef Hash?

A hash is known to have meat, potatoes and onions fried in a skillet. It is a great way to use up leftovers from a traditional meal. The combination can be made for breakfast, lunch or dinner. It has amazing flavor and can have many variations.

Corned Beef Hash Ingredients:

  • Butter: This is for the skillet and creating that crispy outside for the potatoes.
  • Potatoes: Diced potatoes evenly.
  • Bell Peppers: Red is my favorite and brings out some color in the potatoes.
  • Onion: Chop up and add to the skillet to be cooked.
  • Corned Beef: Use leftover corned beef that is already cooked.
  • Italian Seasoning: So many seasonings in one bottle.
  • Eggs: Make the eggs just how you prefer and add them on top of the potato blend.
  • Salt and Pepper: Just a pinch!
  • Red Pepper Flakes: Add a little bit of spice if you prefer.

How to Make Corned Beef Hash:

  1. Cook potatoes on the skillet:  Preheat oven to 400 degrees.  In a medium sized skillet, melt butter then add diced potatoes. Cook 5-7 minutes, until the potatoes are tender and slightly crispy. Add bell peppers and onions, and cook 4-6 minutes until tender. Add the Corned beef and cook until warmed and slightly brown.
  2. Cook the eggs: Crack the eggs on top of the hash.
  3. Bake the hash in the oven: Place the skillet in the oven and bake for 8-10 minutes until eggs are set.  Season with salt, pepper and pinch of red pepper flakes.

The Recipe Critic Pro Tip:

Cut and chop the potatoes evenly. This will help ensure the potatoes cook at the same time.

Tips for Making Corned Beef Hash:

  • Top with scallions, parsley or Top with scallions, parsley or Top with scallions, parsley or Skillet: It is best to use a cast iron skillet or one that will go on top of the stove as well in the oven to be baked. That way you are only using one skillet for this hash recipe.
  • Potatoes: Cut and chop the potatoes evenly. This will help ensure the potatoes cook at the same time. Add in sweet potatoes or red potatoes for different variations.
  • Corned Beef: If you do not have corned beef as a left over, beef brisket or any left over meat will make this hash delicious.
  • Seasonings: Mix and match seasonings for extra flavoring. Add cayenne pepper or paprika for more added heat.
  • I recommend using a cast iron skillet, because the cast iron conducts heat better and will give you better results. If you’re not comfortable with relying on butter in the skillet, you can use a nonstick skillet.
  • Garnish: Top with scallions, parsley or chives.

Here are More St. Patrick’s Day Recipes:

Print

Servings 8 People
Calories 239kcal
Author Alyssa Rivers

Ingredients

  • 3 Tablespoons Butter
  • 3 cups Potatoes Diced
  • 1 cup Red Bell Peppers Chopped
  • 1/2 cup Onions Chopped
  • 1 lb Corned Beef Cooked and Cubed
  • 1 tbs Italian Seasoning
  • 4 Eggs
  • 1/4 tsp Salt
  • 1/4 tsp Pepper
  • pinch Red Pepper Flakes optional

Instructions

  • Preheat oven to 400 degrees. In a medium sized skillet, melt butter then add diced potatoes. Cook 5-7 minutes, until the potatoes are tender and slightly crispy. Add bell peppers and onions, and cook 4-6 minutes until tender. Add the Corned beef and cook until warmed and slightly brown.
  • Crack the eggs on top of the hash. Place the skillet in the oven and bake for 8-10 minutes until eggs are set. Season with salt, pepper and pinch of red pepper flakes.

Nutrition

Calories: 239kcal | Carbohydrates: 13g | Protein: 14g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 124mg | Sodium: 841mg | Potassium: 586mg | Fiber: 3g | Sugar: 1g | Vitamin A: 844IU | Vitamin C: 49mg | Calcium: 55mg | Iron: 4mg

 

Eggs Benedict

Eggs Benedict is a breakfast favorite! An English muffin is topped with Canadian bacon, a poached egg, and then drizzled with buttery hollandaise sauce. Your next brunch needs this!

Breakfast is the most important meal of the day and this Eggs Benedict is one you’re sure to enjoy. This decadent dish can be found at any breakfast diner but you can also make it right at home. For more classic breakfast dishes, try Biscuits and Gravy, The Best Quiche, and Belgian Waffles.

Eggs Benedict on a plate with the the hollandaise sauce dropping off the poached eggs.

Eggs Benedict

Eggs Benedict requires a little bit of work and planning since there are various layers to this open faced sandwich but they are worth it! The combination of the buttered English muffin, savory Canadian bacon, runny poached egg, and smooth buttery hollandaise sauce is just incredible. You will not be disappointed!

Top view of cutting into a poached egg on an English muffin.

How to Make Eggs Benedict:

  • Toast English muffins until golden and then spread with butter.
  • Layer on the Canadian bacon, poached egg, and then pour hollandaise sauce over the top.
  • Garnish with paprika and parsley.

How to Poach Eggs:

  • Place a small sieve over a bowl and crack an egg into it to get rid of the watery egg white. Place the egg into a small dish. Repeat with remaining eggs.
  • Fill a medium size pot with 3-4 inches of water and bring to a simmer. When a few bubbles start to form on the bottom of the pan (it should never boil), reduce heat to medium-low.
  • Stir in the vinegar and create a vortex. 
  • Holding the dish close to the center of the vortex, quickly pour the egg in and cook for 3 minutes. Remove with a slotted spoon and drain on a paper towel. Repeat with remaining eggs.

Hollandaise sauce in a small white dish.

How to make Hollandaise Sauce: 

  • Melt the butter in a small pot over medium heat until it starts to foam.
  • Place egg yolks and 1 teaspoon water in a blender and start mixing on low. Slowly stream in the melted butter while mixing and continue to mix until combined.
  • Mix in the lemon juice, cayenne pepper, and salt & pepper. Pour into a bowl and lay plastic wrap over the surface of the sauce (so it doesn’t form a skin) and set it aside.

Two Eggs Benedict on a plate with hollandaise dripping off of them.

What are some Eggs Benedict Variations?

Once you’ve got this traditional version down, make modifications by adding things like slice avocado, greens, or tomato to your open face sandwich. 

You can also swap out the Candaian bacon for another protein like thick cut bacon or salmon.

What to serve with Eggs Benedict?

Eggs Benedict are great served with any breakfast side like hash browns, roasted potatoes, steamed asparagus, or tomatoes.

How to Store Hollandaise Sauce:

Pour leftover sauce in an airtight container and place in the fridge for up to 2 days.

Looking For More Egg Recipes? Enjoy These:

A poached egg on an English muffin.

Print

Eggs Benedict

Eggs Benedict is a breakfast favorite! An English muffin is topped with Canadian bacon, a poached egg, and then drizzled with buttery hollandaise sauce. Your next brunch needs this!
Course Breakfast
Cuisine American
Keyword Eggs Benedict
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 2
Calories 744kcal
Author Melanie Dueck

Ingredients

  • 1/2 cup unsalted butter
  • 1/4 cup heavy whipping cream
  • 1 1/2 teaspoons fresh lemon juice
  • 1/8 teaspoon cayenne pepper
  • salt & pepper to taste
  • 3 large egg yolks

For the Poached Eggs:

  • 4 large eggs
  • 1 tablespoon vinegar

For Assembling:

  • 2 English muffins split in half
  • 4 slices Canadian bacon
  • 1 tablespoon butter
  • Italian Parsley chopped
  • paprika for garnish

Instructions

For the Hollandaise:

  • Melt the butter in a small pot over medium heat until it starts to foam.
  • Place egg yolks and 1 teaspoon water in a blender and start mixing on low. Slowly stream in the melted butter while mixing and continue to mix until combined.
  • Mix in the lemon juice, cayenne pepper, and salt & pepper. Pour into a bowl and lay plastic wrap over the surface of the sauce and set it aside.

For the Poached Eggs:

  • Place a small sieve over a bowl and crack an egg into it to get rid of the watery egg white. Place the egg into a small dish. Repeat with remaining eggs.
  • Fill a medium size pot with 3-4 inches of water and bring to a simmer. When a few bubbles start to form on the bottom of the pan, reduce heat to medium-low.
  • Stir in the vinegar and create a vortex. Holding the dish close to the center of the vortex, quickly pour the egg in and cook 3 minutes.
  • Remove with a slotted spoon and drain on a paper towel. Repeat with remaining eggs.

For the English Muffins:

  • Toast the English muffins in the toaster or under the broiler until golden. Spread with butter

For the Canadian bacon:

  • Cook Canadian bacon in a skillet over medium-high heat for 1-2 minutes per side until browned.

For Assembling:

  • Place Canadian bacon on toasted English muffins. Add the egg and then pour the Hollandaise sauce over the top. Garnish with paprika and parsley.

Nutrition

Calories: 744kcal | Carbohydrates: 30g | Protein: 32g | Fat: 55g | Saturated Fat: 28g | Cholesterol: 745mg | Sodium: 977mg | Potassium: 422mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2019IU | Vitamin C: 1mg | Calcium: 130mg | Iron: 3mg