Bean Sprout Salad – With Fresh Asian Dressing!

Bean sprout salad has fresh crisp bean sprouts, carrots, and cabbage tossed in a zesty soy ginger dressing. 

It’s easy to make and even easier to eat! Bean sprouts are have a juicy crunch and fresh taste, the perfect summer salad!

close up of Bean Sprout Salad with peanuts

Crunchy Summer Salad

Raw cold bean sprouts are incredibly fresh and crisp. This salad is a crisp favorite on a warm day and pairs well with anything from stir-fry to grilled chicken breasts.

Ingredients & Variations

VEGGIES
Go with the listed recipe ingredients or mix things up by adding red cabbage, bok choy, chopped fresh parsley or mint leaves from the garden! Get creative!

TOPPINGS Chopped peanuts are awesome, but feel free to sub any other crunchy nut, like crushed almonds or macadamia nuts. Even chopped wasabi peas work and give some extra zing! Chives work in place of green onion if desired!

FRESH TIP  Rinse and drain your bean sprouts well and refrigerate an hour or two before preparing the salad. The rinse adds moisture making the sprouts extra crisp as they chill.

ingredients to make a Bean Sprout Salad before putting in dressing

How to Make Bean Sprout Salad

It’s really easy to pull this salad together, and the result? Simply perfect crunch, every time!

  1. Whisk dressing ingredients together (per recipe below).
  2. Combine prepared veggies with cilantro and toss with dressing.
  3. Chill at least 20 minutes, then garnish with peanuts and green onion before serving! Yum!

PRO TIP: Grow your own bean sprouts by covering dried mung beans with water. It’s easy:

  1. Place mung beans in a single layer on top of clean cheesecloth.
  2. Cover in a sanitized container with fresh water and refrigerate. Change the water and rinse the cheesecloth with the beans in it each day.
  3. In a few days, fresh mung beans should be sprouted! Allow to grow to desired length before using.

Bean Sprout Salad with a peanuts

Cooking Tips & Tricks

  • Bean sprouts are best when served super fresh and cold. Choose sprouts that are spring green on top, with bright white stalks. Avoid sprouts that have a greyish color to the stems. Keep them refrigerated in the crisper and use them the same day if possible.
  • Fresh is always best, but for ease, purchase carrot matchsticks and bagged coleslaw.

  Side Dish Salads

Did you make this Bean Sprout Salad? Be sure to leave a comment and a rating below! 

close up of Bean Sprout Salad with peanuts

Bean Sprout Salad

Bean Sprout Salad is a fresh, crisp salad made with an Asian-inspired dressing!
Course Appetizer, Dressing, Salad, Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 20 minutes
Servings 4
Calories 121
Author Holly Nilsson

Ingredients

  • 3 cups bean sprouts washed and drained
  • 2 cups napa cabbage or green cabbage, shredded
  • 1 carrot julienned or shredded
  • 2 tablespoons cilantro chopped, extra for garnish if desired
  • 1 green onion finely sliced
  • 2 tablespoons crushed peanuts for garnish

Dressing

  • ¼ teaspoon fresh ginger grated
  • ½ teaspoon sesame oil
  • 1 tablespoon soy sauce
  • 1 tablespoon honey or to taste
  • 1 tablespoon vegetable oil
  • 1 ½ tablespoons rice vinegar

Instructions

  • Whisk dressing ingredients in a small bowl.
  • Combine bean sprouts, cabbage, carrots, and cilantro in a large bowl.
  • Add dressing and toss to combine. Chill 1 hour, stirring occasionally.
  • Top with green onion and peanuts for serving.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 2 days. 
Refresh flavors before eating by mixing in fresh cilantro! 

Nutrition

Calories: 121 | Carbohydrates: 9g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Sodium: 42mg | Potassium: 293mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2728IU | Vitamin C: 22mg | Calcium: 50mg | Iron: 1mg
Bean Sprout Salad with writing
ingredients to make a Bean Sprout Salad with writing
close up of finished Bean Sprout Salad with a title
Bean Sprout Salad before and after mixing with a title

Egg Drop Soup – Made From Scratch!

 

Why get take-out egg drop soup when you can make it at home in just minutes?

A ginger and garlic infused broth is filled with thin tender strands of egg. This recipe is full of flavor and really quick to make, perfect for a busy weeknight dinner when time is short!

Egg Drop Soup in a white bowl and a white spoon inside

What is Egg Drop Soup?

Egg drop soup is a delicious Chinese favorite with a ginger-flavored broth filled with thin strands of egg.

This soup is so easy to make, too! One pot, a few steps, and dinner is served!

Ingredients

Pretty much all recipes for this soup have the same ingredients, broth with flavorings (ginger/garlic), cornstarch, eggs and green onions. That’s all there is to it!

CONSISTENCY
The cornstarch is required in this recipe for consistency but mainly to help with the texture of the egg strands themselves. While you can drizzle the eggs in from a bowl, I find adding them to a sandwich bag and snipping a tiny hole makes this soup even easier to create.

ADDITIONS
There are many optional additions to this soup including tofu, mushrooms, bean sprouts, sesame oil, sriracha, or even corn. I like to keep it simple with just the basics.

Process of dropping in eggs to make Egg Drop Soup

How to Make Egg Drop Soup

  1. Whisk together some of the broth and corn starch.
  2. Bring everything (except eggs) to a simmer. Slowly drizzle in whisked eggs while stirring the soup.
  3. Remove ginger and garlic, stir in green onions and serve.

Tips

  • Remove the garlic and ginger once the soup cooks. This keeps their pungent flavors from overpowering the soup, creating a more delicate flavor.
  • Pour whisked eggs into a small sandwich bag and snip a corner off at the bottom to make streaming the eggs into the soup easy.
  • Ensure broth is at a simmer, not boiling, while adding the eggs.

For leftovers: Keep egg drop soup in an airtight container in the refrigerator for up to 5 days. Reheat on the stove and refresh the flavors with a little salt and pepper.

white pan full of Egg Drop Soup

Take-Out at Home

Did you love this Egg Drop Soup? Be sure to leave a rating and a comment below! 

Egg Drop Soup in a white bowl and a white spoon inside

Egg Drop Soup

Egg Drop Soup is a quick, easy dish that's perfect for a busy weeknight!
Course Appetizer, Dinner, Entree, Lunch, Main Course, Soup
Cuisine American, Asian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 57
Author Holly Nilsson

Ingredients

  • 6 cups chicken broth
  • 2 tablespoons cornstarch
  • 1 clove garlic whole
  • ½ inch slice fresh ginger
  • 5 green onions thinly sliced whites and greens divided
  • 2 eggs lightly beaten
  • crushed red peppers to taste optional

Instructions

  • Combine 1/2 cup chicken broth and cornstarch in a small bowl.
  • Bring remaining chicken broth, garlic clove, ginger slice and the whites of the green onions to a simmer over medium-high heat. Add the cornstarch mixture and continue stirring until the broth is simmering.
  • While stirring the soup, pour in the eggs slowly in a very thin stream* (see tip), this should take about 1 minute. Bring just to a boil and remove from heat. Discard ginger and garlic clove.
  • Top with green onions and crushed red pepper flakes (if using).

Notes

Ensure the eggs are very well whisked before beginning.
An easy way to pour the eggs is to place them in a small sandwich bag and snip a very small hole in the corner. Squeeze the eggs into the broth while stirring.
Broth should be simmering, not boiling, while adding the eggs.
Optional additions: Thinly sliced mushrooms, bean sprouts, diced tofu, 1/2 teaspoon sesame oil, white pepper.

Nutrition

Calories: 57 | Carbohydrates: 4g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 82mg | Sodium: 893mg | Potassium: 235mg | Fiber: 1g | Sugar: 1g | Vitamin A: 179IU | Vitamin C: 18mg | Calcium: 31mg | Iron: 1mg

More Favorite Soup Recipes

Recipe Inspired “Egg Drop Soup” Recipe. BHG 17th Addition, New Cook Book 2018. New York: Houghton Mifflin Harcourt, 2018. 352. Print.

Egg Drop Soup in a white bowl with writing
Egg Drop Soup in pot with a title
Egg Drop Soup in a white bowl with a title
ingredients for Egg Drop Soup and a title with an image of finished dish in a white bowl

Kung Pao Shrimp – Ready in 30 Minutes!

Kung Pao shrimp is a take-out favorite but it’s even better made at home!

Tender juicy shrimp and bell peppers in a sauce with a little sweet heat. Top this dish with green onions and chopped peanuts for the perfect meal!

Kung Pao Shrimp over the top view in a frying pan

What is Kung Pao Shrimp?

Kung Pao shrimp is a sweet and spicy combination of fresh, crisp, sautéed veggies with shrimp.

The sauce for this recipe combines a bit of broth with bold flavors from soy sauce, hoisin and sesame oil. A sprinkle of chili flakes add some heat (add a little or a lot).

One of the most popular entrees on a Chinese food restaurant menu, you can also make Kung Pao chicken or beef.

ingredients to make kung pao shrimp on a wooden board

Ingredients/Variations

SHRIMP
Medium-sized, peeled & deveined shrimp in this recipe, but any size will work great!

VEGGIES
Bell peppers, and diced onion are sauteed with the shrimp until soft. Feel free to add mushrooms, baby corn, snap peas or diced zucchini!

SAUCE
This sauce is the star of this dish! Soy sauce, brown sugar, chicken stock, hoisin, and sesame oil are whisked together to create this sweet & savory sauce.

PEANUTS
Peanuts set this dish apart from other take out favorites. Substitute with cashews if you don’t have peanuts.

vegetables for kung pao shrimp in a frying pan with sauce being poured over top

How To Make Kung Pao Shrimp

Just a few simple steps and a special dinner will be on the table!

  1. Toss shrimp with cornstarch & soy sauce (this tenderizes and adds a nice crust).
  2. Cook onions, then bell peppers and garlic, ginger, and red pepper flakes.
  3. Simmer. Add the sauce to the skillet and the shrimp and cook until thickened.

Serve over rice or noodles.

Tips

  • Like most stir fry recipes, this comes together quickly so prep your ingredients beforehand.
  • Start with fresh, thawed peeled and de-veined shrimp and be sure not to overcook them.
  • For extra flavor on the dry roasted peanuts, saute them in a dry pan for a few minutes to make them extra crunchy!

Kung Pao Shrimp close up in a white bowl

Take Out Favorites

Did you love this Kung Pao Shrimp? Be sure to leave a rating and a comment below!

 

Kung Pao Shrimp in a white bowl

Kung Pao Shrimp

Kung Pao Shrimp is full of flavor. Serve over rice or noodles for a dish that's better than takeout!
Course Dinner, Entree, Lunch, Main Course
Cuisine American, Asian
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Calories 288
Author Holly Nilsson

Ingredients

Marinade

  • ¾ pound shrimp peeled and deveined
  • 1 tablespoon soy sauce
  • 2 teaspoons cornstarch

Stir Fry

  • 2 tablespoons vegetable oil
  • 1 small onion chopped
  • 1 red bell pepper cut into chunks
  • 1 green bell pepper cut into chunks
  • 1 tablespoon garlic grated
  • 1 tablespoon ginger grated
  • ½ teaspoon crushed red pepper flakes more if desired
  • 3 green onions thinly sliced
  • ¼ cup dry roasted peanuts

Sauce

  • cup low sodium chicken stock
  • ¼ cup soy sauce
  • 2 tablespoons hoisin sauce
  • 1 tablespoon dry sherry
  • 1 teaspoon brown sugar
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch

Instructions

  • Combine shrimp, soy sauce, and cornstarch in a small bowl. Let marinate 10 minutes (while prepping the other vegetables). Combine sauce ingredients and set aside.
  • Heat vegetable oil in a skillet over medium-high heat.
  • Add shrimp and stir-fry 2-3 minutes or just until it turns pink (it will continue to cook in the sauce). Remove from the pan and set aside.
  • Add more oil to the pan if needed and add onions. Cook 2-3 minutes or until they start to soften.
  • Add in the red and green bell pepper, garlic, ginger, and red pepper flakes. Cook for about 5 minutes or just until the vegetables start to soften.
  • Add the sauce and cook until it begins to thicken. Stir in the shrimp and simmer 1 minute more or just until cooked through.
  • Stir in green onions and peanuts and serve over rice.

Notes

Leftovers can be kept in an airtight container in the fridge for up to 3 days. 
Reheat in the microwave or in a pan until heated through. 

Nutrition

Calories: 288 | Carbohydrates: 17g | Protein: 23g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 215mg | Sodium: 1931mg | Potassium: 376mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1205IU | Vitamin C: 70mg | Calcium: 153mg | Iron: 3mg
Kung Pao Shrimp close up with writing
Kung Pao Shrimp close up with a title
Kung Pao Shrimp close up in a white bowl with writing
Kung Pao Shrimp ingredients and a photo of finished dish in a white bowl with writing

General Tso Chicken (take out at home)

Chinese food never tasted better than this General Tso Chicken recipe made hot and fresh right at home!

This take-out favorite chicken dish has a spicy-sweet sauce made with simple ingredients and easy prep – no need to order out tonight!

General Tso Chicken in a white bowl

What is General Tso’s Chicken?

General Tso Chicken is one of the top menu choices for Chinese food lovers.  It is a tasty chicken dish with sweet and sticky sauce that may have been created in right here in North America!

We love the way it pairs with oven-baked rice and Sesame Ginger Snap Peas!

ingredients to make General Tso Chicken

Ingredients & Variations

The name of the game is simple ingredients that are easy to find in any market!

MEAT
We love juicy chicken breasts, thighs will work too if that’s what you have on hand!

SAUCE
Hoisin sauce, chicken broth, cornstarch, and other additions make for the sweet and spicy sauce we all love so much!

SPICES
Here’s where it’s easy to customize this dish. Use extra dried red chili peppers, or for less spice just halve or even quarter the amount. It’s up to the tastes of the individual! Ginger and garlic also add great flavor, so play around with the amounts to achieve the perfect blend that will suit any taste!

General Tso Chicken in the pan with sauce being poured over top

How to Make General Tso Chicken

This recipe is ready in just a few easy steps!

  1. Dredge chopped chicken with egg and cornstarch.
  2. Pan fry in small batches (per recipe below) until crisp.
  3. Make the sauce and toss with chicken. Garnish with green onion and serve!

PRO TIP: To cut chicken breasts into uniform chunks, just place in the freezer for 1/2 hour before chopping! This makes it super easy to cut!

General Tso Chicken and sauce in frying pan

Tips for Success

  • Be sure to preheat the oil before frying to ensure super tender chunks of tasty chicken! Don’t overcook.
  • Adjust the heat level by adding more or less chili flakes.
  • Thicken using a cornstarch slurry.
  • If desired, peppers are a great addition to this recipe.

Take-Out at Home

Did your family love this General Tso Chicken? Be sure to leave a rating and a comment below! 

General Tso Chicken in a white bowl

General Tso Chicken

This Asian-inspired dish is the perfect mixture of juicy chicken and savory sauce!
Course Chicken, Entree, Main Course
Cuisine American, Asian
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4
Calories 430
Author Holly Nilsson

Ingredients

  • 1 ½ pounds boneless chicken breasts
  • salt & pepper to taste
  • 2 eggs beaten
  • ½ cup cornstarch + 2 tablespoons, divided
  • 3 tablespoons vegetable oil or as needed, divided
  • 2 green onions thinly sliced, white and green divided
  • 2 cloves garlic minced
  • 1 teaspoon minced ginger

Sauce

  • ½ cup low sodium chicken broth
  • ¼ cup soy sauce low sodium
  • 2 tablespoons hoisin sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon brown sugar
  • 2 dried red chili peppers whole, or 1/2 teaspoon red chili flakes
  • ½ teaspoon sesame oil

Instructions

  • Cut chicken breasts into 1" cubes. Season with salt & pepper and toss with egg. Remove chicken from egg and toss with ½ cup cornstarch.
  • Heat 2 tablespoons oil in a pan over medium-high heat. Add half of the chicken and cook until crisp and cooked through, about 5-6 minutes. Repeat with remaining chicken, adding more oil if needed. Remove from the pan and set aside.
  • For the sauce, combine all ingredients in a small bowl and whisk.
  • Heat 1 tablespoon oil in a small pan over medium heat. Add the whites of the green onion, garlic, and ginger and cook until fragrant, about 1 minute. Stir in sauce ingredients and simmer 2-3 minutes or until thickened.
  • Combine remaining 2 tablespoons cornstarch with 2 tablespoons water. Slowly drizzle cornstarch into the sauce while whisking until it is slightly thickened. Toss sauce with cooked chicken and garnish with remaining green onion.

Notes

Leftovers can be kept in an airtight container in the fridge for up to 4 days. 

Nutrition

Calories: 430 | Carbohydrates: 24g | Protein: 42g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 191mg | Sodium: 1180mg | Potassium: 742mg | Fiber: 1g | Sugar: 6g | Vitamin A: 296IU | Vitamin C: 4mg | Calcium: 33mg | Iron: 2mg
General Tso Chicken with writing
close up of General Tso Chicken in a pan with writing
General Tso Chicken in a frying pan with writing and an image of the dish finished
General Tso Chicken in a dish with a title

Easy Cheesy Potato Casserole

Easy Cheesy Potatoes are sure to become a favorite side dish in your house. Tender potatoes in a short-cut cheese sauce are baked until golden and bubbly!

This potato casserole will elevate any meal into a feast. Serve this rich, savory side dish with glazed ham, baked chicken legs or roasted pork tenderloin.

Close up of cheesy potatoes in a white casserole dish with a scoop missing.

Cheesy Potato Ingredients

While the obvious ingredient is potatoes we add lots of cheddar cheese, sour cream, butter, soup, and green onions finish out this easy dish.

You can vary these ingredients to suit your taste or use what you have on hand.

  • Cheese: I find that cheddar cheese produces the best sauce with the most flavor, especially if you use extra-sharp but a nice swiss or your fave cheese will work just fine!
  • Potatoes: Almost any kind of potatoes will work for this recipe.
    • In a hurry? Use country style hash browned potatoes in place of boiling your own potatoes.
    • Choose thin skinned potatoes (like Yukon gold or red potatoes) and skip the peeling
  • Canned Soup: Use any kind of condensed “cream of” canned soup in this recipe. I love using homemade condensed mushroom soup to control the salt.

If you want to make your cheesy potato bake more of a one-pot meal, then go ahead and add a cup or two of diced ham or some poached chicken breasts (or leftover roast chicken). Even ground beef would be great in this casserole!

Cheesy potato ingredients in a bowl prior to mixing.

How to Make Cheesy Potatoes (with real potatoes)

This casserole recipe is a simple variation of scalloped potatoes, but with diced potatoes and requires less prep thanks to an easy-to-make sauce. Here’s how easy it is to make cheesy potatoes in the oven:

  1. Boil the diced potatoes until tender.
  2. Melt the butter and mix in the remaining ingredients. Save some cheese to sprinkle on top.
  3. Combine all the ingredients together, including the cooked potatoes, and transfer to a greased casserole dish.
  4. Top with the remainder of the cheese and bake until bubbling and browned.

Don’t cover these cheesy potatoes while baking. You want the top to get golden brown.

Not ready to bake it yet? Cheesy potatoes will keep in the refrigerator for 2-3 days before baking. So make this dish extra easy by taking care of all the prep work the day before! Just pop them in the oven following the recipe and you are ready to enjoy.

Cheesy potatoes sprinkled with cheddar cheese and green onions before baking.

Can You Freeze Cheesy Potato Casserole?

Cheesy potatoes come out of the oven tender and delicious! You can make and bake this casserole ahead of time and freeze it as well. Or, freeze the leftovers, if there are any!

Let this dish thaw before baking at 400F for about an hour, or until piping hot and the cheese is nicely browned.

Our Fave Potato Sides

Cheesy Potatoes

These potatoes are loaded with creamy goodness like sour cream and cheddar cheese and make a perfect side dish!

  • 3 lbs diced potatoes (or 30oz country style hash browns)
  • 1/4 cup butter (melted)
  • 1 cup sour cream
  • 1 cup cream of chicken soup (or cream of cheddar)
  • 1/4 cup green onion (chopped)
  • 2 cup cheddar cheese (divided)
  1. Preheat oven to 375˚F and grease a 9×13 inch baking dish.

  2. If using fresh potatoes, place in a saucepan with cold water. Simmer 12-14 minutes or until fork tender. Drain and allow to cool slightly.

  3. Melt butter, add sour cream, soup, onion and 1 1/2 cups cheese. 

  4. Toss in the potatoes (or frozen hash brown potatoes) and combine. Spread into a prepared baking dish.

  5. Top with remaining cheese and bake for 28-30 minutes or until browned and bubbly.

Optional topping: For a crunchy topping, combine 1 1/2 cups cornflakes, slightly crushed with 4 tablespoons melted butter. Top casserole before baking.

 

REPIN this Easy Cheesy Recipe

Cheesy Potatoes baked in a white dish and garnished with parsley

This easy cheesy potato casserole is great to prep and make ahead. Then just toss in the oven to bake until browned! You can also easily freeze this recipe for a quick meal or perfectly portioned leftovers! #spendwithpennies #cheesypotatoes #sidedish #ovenbaked #casserole #makeahead #freezerfriendly
This easy cheesy potato casserole is great to prep and make ahead. Then just toss in the oven to bake until browned! You can also easily freeze this recipe for a quick meal or perfectly portioned leftovers! #spendwithpennies #cheesypotatoes #sidedish #ovenbaked #casserole #makeahead #freezerfriendly

Easy Quiche Recipe

slice of quiche on a white plate

This Easy Quiche Recipe starts with a premade pie crust but no one has to know! It’s loaded with ham, cheese and green onions and is the perfect easy breakfast or dinner!

You can really add anything you want to this easy quiche recipe — other vegetables, different cheeses or seasonings — but ham and cheese is our favorite way to do it up. I don’t know about you, but we love eggs for any meal of the day here. We’ll take any excuse to enjoy them for breakfast, lunch or dinner, and this easy quiche recipe definitely bridges the gap between all three. I love keeping my quiche recipes easy, and serving them up with lovely fruit or a beautiful fresh salad!

overhead of easy quiche recipe in a glass dish

Eggs for Brunch

If you love eggs as much as we do, you might also like this Overnight Breakfast Casserole with Bacon or this Mexican Slow Cooker Breakfast!

There are so many variations on a classic quiche recipe, but I wanted to keep things super simple this time around. We’re starting with a premade, refrigerated pie crust and filling it with all the good stuff!

easy quiche recipe in glass pie plate

You can definitely use a premade, frozen pie crust that has already been pressed into a disposable pan if you want to make this quiche even easier, but I like to roll mine out and bake it in one of my own pie plates. That way no one has to know about the shortcuts we took!

Tips for making this Easy Quiche Recipe:

  • This recipe really couldn’t be any easier — start with a premade pie crust, and fill it with your favorite things, plus some eggs and milk.
  • A lot of quiche recipes you will find have precooked ingredients and require an extra pan plus additional prep time. We are using cooked, cubed ham and green onions in this recipe to ensure this easy breakfast quiche recipe comes together as quickly as possible!
  • Don’t forget to keep an eye on the quiche as it bakes — you don’t want the crust getting too brown on top as the eggs cook! If necessary, cover the outside ring of the crust with a bit of foil to prevent it from browning further.
  • If you aren’t a fan of the traditional pie crust, try making a Puff Pastry Quiche or these Easy Mini Quiche made with wonton wrappers!

Can you make a quiche ahead of time?

You bet! Once baked, cool the quiche for up to two hours on the counter, and then refrigerate. To reheat, cover the quiche with foil and bake for about at 325F (until just heated). Cooling it before refrigerating helps keep the crust a bit more crisp.

slice of quiche on a white plate

How do you make a Crustless Quiche:

If you’re looking for a gluten-free alternative, or you’re just not a big fan of crust (hey, we all have our own preferences!), you can absolutely skip the crust and just pour the egg mixture right into the pan to make this into a crustless quiche recipe. It’s that easy!

Just don’t forget to grease the pie plate first because eggs can be tough to get out after they’re cooked!

Since you won’t need to watch the crust for signs of doneness, you will just bake a crustless quiche until the eggs are completely set all through the center.

MORE BREAKFAST RECIPES YOU’LL LOVE

Easy Quiche Recipe

This Easy Quiche Recipe starts with a premade pie crust but no one has to know! It’s loaded with ham, cheese and green onions and is the perfect easy breakfast or dinner! You can really add anything you want to this easy quiche recipe — other vegetables, different cheeses or seasonings. 

  • 1 refrigerated pie crust
  • 6 large eggs
  • 3/4 cup milk (or cream)
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup cooked ham (chopped)
  • 1 1/2 cups shredded cheese (divided)
  • 3 tablespoons green onions
  1. Preheat oven to 375 degrees F.
  2. Unroll pie crust and press into a 9″ pie plate, crimping the top edges if desired.
  3. In a large bowl, whisk together eggs, milk, salt and pepper.
  4. Sprinkle ham, 1 cup of cheese, and green onions into the pie crust and pour the egg mixture over top. Sprinkle remaining 1/2 cup cheese on top of egg mixture.

  5. Bake for 35-40 minutes until the center is completely set. Let cool for 5-10 minutes before slicing and serving.

Repin this Super Breakfast Recipe

A slice of Easy Quiche on a white plate

MORE RECIPES YOU’LL LOVE

Make Ahead Egg Muffins

make ahead egg muffins on a white plate with green onion garnish

Biscuits and Gravy

biscuits and gravy on a white plate with sage garnish

Make Ahead Breakfast Casserole

Sausage Breakfast Casserole is loaded with sausage, peppers, cheese and Italian seasoning is one my favorite make ahead  breakfasts! You’ll love this for holidays and when you’ve got guests as it can (and should) be made ahead of time!

Breakfast casserole is literally my favorite breakfast recipe of all time and everyone raves about it. Serve with a fresh fruit salad!

Sausage breakfast casserole ready to serve with a spatula on the side.

A Favorite Breakfast Made Easy

My Mom has made bacon breakfast casserole on Christmas morning for as long as I can and either one is my absolute favorite holiday dish (along with a classic stuffing recipe of course).

I love that overnight casseroles (both in the oven and a Slow Cooker Breakfast Casserole) can be prepped the night before making it perfect for holidays, weekends and even for overnight guests.

How to Make a Sausage Breakfast Casserole

This sausage egg casserole is very simple to make!

  1. Place bread cubes, chopped peppers and cooked sausage in a casserole dish (per recipe below).
  2. Combine eggs, milk and cheese. Pour over bread.
  3. Refrigerate at least 4 hours (overnight is best).  This allows the bread cubes to soak up the egg mixture.
  4. In the morning just bake and serve!

This quick and easy casserole recipe can be made the night before for a worry-free weekend breakfast (or prep in the morning to bake for dinner after a long day).

A slice of overnight sausage breakfast casserole on a plate.

 

Variations on Sausage Breakfast Casserole

I love adding Italian sausage to this recipe along with fresh red and green peppers because the sausage has so much flavor!

  • Meat: Sausage is my first choice in this recipe, it has lots of flavor!
  • Vegetables: I use peppers and onions for flavor. Any veggie will do (including leftover roasted veggies). If your vegetables are watery (like mushrooms) be sure to pre-cook them so they don’t make the casserole watery. If you use veggies like asparagus or broccoli, steam until tender crisp.
  • Cheese: Use whatever you have on hand! Gruyere or a bit of swiss also add a great flavor.

Substituting Bread With Hashbrowns

While I much prefer the consistency of this dish using bread cubes, you can certainly make this into a sausage hashbrown casserole in place of bread. You can also use leftover rolls, hot dog buns… pretty much any dry bread will work!

If you’re lucky enough to have leftovers, this dish reheats really well and freezes perfectly.

More Easy Eggs

Sausage Breakfast Casserole

Overnight Sausage Breakfast Casserole with sausage, peppers, cheese and Italian seasoning is one my favorite make ahead breakfasts!

  • 14 slices bread (crust removed, cubed and dried (see note))
  • 1 package Johnsonville Naturals Italian Sausage
  • 3 green onions (sliced)
  • ½ red bell pepper (finely diced)
  • ½ green bell pepper (finely diced)
  • 2 cups shredded Italian blend cheese
  • 2 cups mozzarella cheese
  • 6 eggs
  • 3 cups milk
  • 1 teaspoon Italian seasoning
  • pepper to taste
  1. Remove casing from sausage and cook over medium high heat until no pink remains. Drain any fat.
  2. Layer ½ of the cubes in a greased 9×13 pan. Top with ½ of each the sausage, green onions, peppers, and cheese. Repeat layers ending with cheese.
  3. Combine eggs, milk, & seasonings Pour egg mixture over bread ensuring all of the bread has been covered. Refrigerate overnight (or at least 3 hours).
  4. Remove from fridge and place in the oven while preheating the oven to 350 degrees. Bake covered with foil 65-75 minutes or until a knife inserted in the center comes out clean. (If you are baking 2 pans increase cooking time will need to increase).

Allow bread to dry overnight or dry slightly in the oven oven at 300 degrees for about 10 minutes to dry slightly. (Do not brown or toast it).

This Overnight Breakfast Casserole with sausage, peppers, italian seasoning and cheese is the perfect make ahead breakfast idea! Easy to make & delicious!

This is a sponsored conversation written by me on behalf of Johnsonville. The opinions and text are all mine.

Overnight Sausage Breakfast Casserole is the perfect make ahead breakfast for guests or holidays! It's loaded with sausage, peppers, seasonings and cheese. #spendwithpennies #sausagerecipe #sausagecasserole #breakfastcasserole #sausagebreakfascasserole #overnightbreakfastrecipe #stratarecipe #sausagestrata
Overnight Sausage Breakfast Casserole is the perfect make ahead breakfast for guests or holidays! It's loaded with sausage, peppers, seasonings and cheese. #spendwithpennies #sausagerecipe #sausagecasserole #breakfastcasserole #sausagebreakfascasserole #overnightbreakfastrecipe #stratarecipe #sausagestrata

Egg Salad

The Best Egg Salad Recipe is an easy favorite! Nothing is more picnic perfect than hard boiled eggs mixed with mayo and a pinch of mustard and of course crunchy with celery and green onions!

Whether you make an egg salad sandwich or a healthy egg salad using lettuce or low carb wraps, nothing says ‘all American’ like and egg salad!

The best egg salad sandwich with lettuce.

How Long to Boil Eggs for Egg Salad

I use this method for perfect hard boiled eggs every time. They come out with tender cooked whites and creamy yellow middles (without a grey ring).

I bring them to a boil and then remove from the heat and let sit covered for 15-17 minutes (large eggs). Run under cold water and peel one to make sure it’s perfect.

How to Make Egg Salad

Are Your Eggs Fresh? The best egg salad recipe begins with great ingredients. Fresh eggs will cook better and look brighter. A fresh egg will lay on its side on the bottom of a bowlful of water, if they are a little older, they’ll still sink, but stay on one end. Don’t eat eggs if they float on the surface of the water, this means they’ve expired.

Be sure to finely dice the onion and celery so the pieces are smaller than the egg pieces!

Mashing egg yolks to make egg salad

To Make Egg Salad Sandwiches

Mash the yolks with mayonnaise until completely smooth and then fold in the whites. This makes for the best egg salad, it comes out so creamy!

I use an egg slicer to chop the whites placing the white in the slicer, cut and then turn the egg and placing it through again. Make the chopping really quick! I use my egg slicer for other things too like strawberries, kiwi and it’s especially great for cutting mushrooms to make chicken marsala.

Ingredients for the best egg salad sandwich

The Perfect Lunch

  1. Boil, cool and peel the eggs. Cut in half, remove the yolks and chop whites.
  2. Mash the egg yolks with the mayonnaise, mustard and salt and pepper to taste.
  3. Add the chopped egg whites and the green onion, celery, the chopped fresh dill. Blend carefully and serve cold on bread, a salad, or a wrap!
  4. For a fresh take, try making an avocado egg salad with mashed avocado! Super healthy take on an American classic!

egg salad prepared in a bowl and an egg salad sandwich on the side

How Long Does Egg Salad Last?

You mean if there’s any leftovers? It’s pretty easy to tell when egg salad is ready to be tossed. It will get watery and lose its bright color! But chances are, this egg salad recipe won’t last too long in your house!

More Easy Salads

Egg Salad

Nothing is more picnic perfect than a creamy egg salad recipe!

  • 8 eggs (hard boiled and cooled)
  • 1/2 cup mayonnaise
  • 1 1/2 teaspoons yellow mustard
  • 1 green onion (thinly sliced)
  • 1 rib celery (finely diced)
  • 2 teaspoons fresh dill (chopped)
  1. Cut eggs in half. Remove yolks and chop whites.
  2. Mash yolks with mayonnaise, mustard and salt & pepper to taste until smooth and creamy.

  3. Add remaining ingredients and stir well.
  4. Serve on bread or over lettuce.

Top photo shows the egg salad mixed in a white bowl. The bottom photo shows the ingredients assembled before being mixed in a white bowl.

Favorite Classic Lunch – Homemade Tuna Salad!

A classic tuna salad recipe is one of my go-to easy lunches during the warmer summer months. Flaky tuna is mixed with crisp celery, onions, dill pickles, and a creamy mayo dressing. Perfect for tuna salad sandwiches or creamy tuna melts with some coleslaw on the side! 

With just a few basic ingredients probably already in the fridge and pantry, you can whip up an salad or sandwiches or even scoop it into half an avocado for a fancy (and low carb) dish!

A serving dish full of tuna salad sandwiches wrapped in parchment paper with lettuce.

How to Make Tuna Salad

Tuna is a great protein that requires very little prep making it the perfect addition to tuna casserolestuna macaroni salads or even just to top a bed of lettuce! Because it’s so easy to make, tuna fish is a great lunch recipe!

  1. TUNA: Drain a can of flaked tuna in water. Albacore tuna has the freshest flavor, any brand will do as long as it’s packed in water. Put the tuna into a bowl and use a fork to separate the pieces.
  2. ADD INS: Add diced celery, chopped dill pickles, the sliced green onion and mix well. These all add great flavor and crunch, you can add in your own favorite including sweet dill pickles or diced cucumber!
  3. DRESSING: Gently fold in the mayonnaise, the Dijon and lemon juice. If you’d like to cut some of the calories, replace some of the mayonnaise with Greek yogurt. Add a little salt and pepper to taste and keep and serve cold! If you’ve got fresh herbs on hand, add them in! Don’t be afraid to add a dash of your favorite spice mix.

I like to serve tuna salad sandwiches on whole wheat bread or a darker loaf like rye. It’s also delicious on croissants like shrimp salad!

A clear mixing bowl with tuna salad ingredients ready to be mixed.

How Long Does Tuna Salad Last?

If it doesn’t get eaten up first because it really IS that good, tuna fish salad will keep in the fridge for a few days. Because it has fish and mayonnaise in it, be careful to not leave it out on the counter for too long.

Make that tuna fish sandwich and put the tuna salad back in the fridge in an airtight container to keep it as fresh as possible! The best tuna salad is fresh and safe to eat!

Can You Freeze Tuna Salad?

Tuna salad, tuna pasta salad, even tuna macaroni salad can be frozen, but may need to be drained after it is thawed out. Pasta freezes well, but you made need to correct it with freshly cooked pasta or extra chopped celery and onions to restore the crunch from the celery and pickles.

A clear mixing bowl full of tuna salad with fresh bread in the background.

More Easy Salads

Tuna Salad

This easy tuna salad recipe is one of my go-to easy lunches during the warmer summer months. It’s perfect in tuna salad sandwiches or next to some coleslaw!

  • 12 oz white flaked tuna in water (drained)
  • 1 stalk celery (finely diced)
  • 2 dill pickles (finely chopped)
  • 1 green onion (sliced)
  • 3/4 cup mayonnaise
  • 1 teaspoon dijon
  • 1 teaspoon lemon juice
  • salt & pepper to taste
  1. Drain the tuna well.

  2. Combine all ingredients in a small bowl and mix well.

  3. Use to top a salad, in sandwiches or to add to pasta salads.

Favorite Classic Lunch – Homemade Tuna Salad!

A classic tuna salad recipe is one of my go-to easy lunches during the warmer summer months. Flaky tuna is mixed with crisp celery, onions, dill pickles, and a creamy mayo dressing. Perfect for tuna salad sandwiches or creamy tuna melts with some coleslaw on the side! 

With just a few basic ingredients probably already in the fridge and pantry, you can whip up an salad or sandwiches or even scoop it into half an avocado for a fancy (and low carb) dish!

A serving dish full of tuna salad sandwiches wrapped in parchment paper with lettuce.

How to Make Tuna Salad

Tuna is a great protein that requires very little prep making it the perfect addition to tuna casserolestuna macaroni salads or even just to top a bed of lettuce! Because it’s so easy to make, tuna fish is a great lunch recipe!

  1. TUNA: Drain a can of flaked tuna in water. Albacore tuna has the freshest flavor, any brand will do as long as it’s packed in water. Put the tuna into a bowl and use a fork to separate the pieces.
  2. ADD INS: Add diced celery, chopped dill pickles, the sliced green onion and mix well. These all add great flavor and crunch, you can add in your own favorite including sweet dill pickles or diced cucumber!
  3. DRESSING: Gently fold in the mayonnaise, the Dijon and lemon juice. If you’d like to cut some of the calories, replace some of the mayonnaise with Greek yogurt. Add a little salt and pepper to taste and keep and serve cold! If you’ve got fresh herbs on hand, add them in! Don’t be afraid to add a dash of your favorite spice mix.

I like to serve tuna salad sandwiches on whole wheat bread or a darker loaf like rye. It’s also delicious on croissants like shrimp salad!

A clear mixing bowl with tuna salad ingredients ready to be mixed.

How Long Does Tuna Salad Last?

If it doesn’t get eaten up first because it really IS that good, tuna fish salad will keep in the fridge for a few days. Because it has fish and mayonnaise in it, be careful to not leave it out on the counter for too long.

Make that tuna fish sandwich and put the tuna salad back in the fridge in an airtight container to keep it as fresh as possible! The best tuna salad is fresh and safe to eat!

Can You Freeze Tuna Salad?

Tuna salad, tuna pasta salad, even tuna macaroni salad can be frozen, but may need to be drained after it is thawed out. Pasta freezes well, but you made need to correct it with freshly cooked pasta or extra chopped celery and onions to restore the crunch from the celery and pickles.

A clear mixing bowl full of tuna salad with fresh bread in the background.

More Easy Salads

Tuna Salad

This easy tuna salad recipe is one of my go-to easy lunches during the warmer summer months. It’s perfect in tuna salad sandwiches or next to some coleslaw!

  • 12 oz white flaked tuna in water (drained)
  • 1 stalk celery (finely diced)
  • 2 dill pickles (finely chopped)
  • 1 green onion (sliced)
  • 3/4 cup mayonnaise
  • 1 teaspoon dijon
  • 1 teaspoon lemon juice
  • salt & pepper to taste
  1. Drain the tuna well.

  2. Combine all ingredients in a small bowl and mix well.

  3. Use to top a salad, in sandwiches or to add to pasta salads.