These homemade breakfast burritos are the perfect way to start your day with a hearty, flavorful meal that will leave you feeling full and energized all morning long.

Try them with a spoonful of healthy guacamole, too! If you haven’t tried Blackstone Griddle hashbrowns, now is the time!

Reasons Why We Can’t Stop Making These Burritos

• Quick and easy to make on the Blackstone griddle.
• Perfect for feeding a crowd or family breakfast.
• Customizable with your favorite fillings and toppings.
• Great for meal prep and make-ahead breakfasts.
• Uses simple, budget-friendly ingredients.
• Minimal cleanup thanks to one cooking surface.
• Portable and freezer-friendly for busy mornings.

Quick Guide On How To Make

Step 1: Cook the potatoes

Add butter to the Blackstone griddle and add hashbrown potatoes. Cook until lightly browned and softened, about 8-10 minutes.

Step 2: Cook the sausage

Brown the breakfast sausage. Cook until cooked all the way through.

Step 3: Scramble the eggs

Add some butter to the Blackstone and pour on the eggs. Scramble until they are all cooked and fluffy. Combine the hash browns, sausage, and eggs together.

Step 4: Wrap burritos

Add the breakfast burrito mixture to a large tortilla. Sprinkle with shredded cheese. Roll the burrito and place on the griddle sealed side down. Brown lightly and flip.

Step 5: Serve

Serve the Blackstone breakfast burritos with all your favorite toppings, and enjoy!

Helpful Tips

• Don’t use bagged cheese. Instead, shred your own cheese. It’s really pretty fast and actually tastes WAY better than bagged shredded cheese.
• Be careful not to overcook. Overcooking the sausage, potatoes, and eggs will make the burritos really dry.

Common Questions

Can I add vegetables to these easy breakfast burritos?

Yes, place any of your favorite veggies on the grill and saute them. Onions, peppers, mushrooms, broccoli, and anything else you like are all tasty options.

Is it okay to use different meat for homemade breakfast burritos?

Yep! Make these Blackstone griddle breakfast burritos with bacon, ham, or a combination of meats. Cook whatever meat you are using on the griddle until it’s done and enjoy!

Can I meal prep breakfast burritos?

You can make homemade burritos ahead of time by filling them and wrapping them with tin foil or plastic wrap. Defrost and heat in the microwave, air fryer, or in a skillet with a little bit of oil.

More Blackstone Recipes

• Blackstone Chicken and Cauliflower Rice
• Easy Blackstone Breakfast Sandwiches
• Frozen French Fries on Blackstone
• Blackstone Brats with Peppers and Onions

Print

Blackstone Breakfast Burritos

Blackstone Breakfast Burritos are delicious breakfast burritos you can enjoy at any time of the day or night. Toasted tortilla shells stuffed with breakfast sausage, scrambled eggs, and shredded cheese.

Course Breakfast

Cuisine American

Keyword blackstone breakfast burritos, breakfast burritos

Prep Time 3 minutes minutes

Cook Time 15 minutes minutes

Total Time 18 minutes minutes

Servings 8 servings

Author Kelsey

Ingredients

• 1 pound sausage any variety
• 12 large eggs
• 2 cups hashbrowns frozen
• 1/2 cup half and half or milk
• 1 cup cheese shredded
• 8 large tortilla shells
• salt to taste
• pepper to taste
• butter as needed to butter the grill

Instructions

• Coat the griddle with butter then add the hashbrowns. If they become dry as they are cooking you can add a little bit of water or some additional butter. Cook until golden brown and soft, about 8-10 minutes.
• Cook the sausage until it is done.
• Combine the eggs and half and half in a bowl. Whisk until the egg yolks are broken and the cream is incorporated.
• Add butter to the griddle and scramble the eggs. Combine the eggs, cooked hashbrowns, and sausage together. Season with salt and pepper.
• Add burrito filling to a tortilla and top with cheese. Roll up and place the seam against the buttered griddle. Cook until golden brown, about 2-3 minutes.

The post Blackstone Breakfast Burritos appeared first on Bake Me Some Sugar.

Sausage and Egg Casserole

This sausage-and-egg breakfast casserole is a must for lazy weekends, holidays, and brunch! It’s super simple, and the flavor is incredible. 

Whenever we have a large group of people together, this breakfast casserole is a must. 

If you love breakfast as much as we do, be sure to try my biscuit and gravy casserole, Blackstone hashbrowns, or even my western omelet!

Why You’ll Love Easy Breakfast Casserole

• Hearty and filling
• Great for crowds or groups
• Can be made in advance
• Delicious
• Family friendly
• Easy to customize

Ingredients Needed

• Breakfast sausage
• Hashbrowns
• Eggs
• Milk
• Bisquick
• Cheese
• Salt 
• Pepper
• Butter

How To Make Breakfast Casserole 

Preheat the oven to 375 degrees F. Brown the sausage in a skillet until no longer pink. Remove from the skillet and set aside. 

Add butter to the pan and brown the hash browns in the same skillet you used to cook the sausage. This step is optional but adds more flavor and texture to the sausage-and-egg casserole. Skip this step if you are making the casserole ahead of time. 

Mix together milk, eggs, Bisquick, salt, and pepper in a bowl. It will be slightly lumpy because of the Bisquick.

Add the sausage to the casserole dish and top with hashbrowns (cooked or frozen). Then top with egg mixture and a sprinkle of cheese. 

Bake in the oven for 45 – 55 minutes or until the eggs are all cooked. Add extra cheese during the last 5-10 minutes of baking. Serve hot and enjoy! 

What can I add to sausage and egg casserole? 

• Vegetables: You can add vegetables like diced bell peppers, onions, mushrooms, spinach, or zucchini to the casserole. Sauté the vegetables first to remove excess moisture.
• Cheese: You can add shredded cheese to the casserole for added creaminess and flavor. We use cheddar, but Monterey Jack, Mozzarella, and Parmesan are all good choices.
• Herbs and Spices: You can add herbs and spices such as thyme, rosemary, paprika, or cumin to the casserole to add more depth of flavor.
• Bread: You can add bread to the casserole to make it more filling. Cut a few slices of bread into small cubes and add them to the casserole before baking.
• Hot Sauce: If you like a little heat, you can add a few dashes of hot sauce to the casserole before baking.
• Bacon: You can add crumbled bacon to the casserole for a smoky flavor.
• Ham: Diced ham is another great addition to a sausage-and-egg casserole.
• Sour cream: You can add a dollop to the casserole before serving for a creamy finish.

What goes with breakfast casserole?

• Fresh Fruit: Serve the breakfast casserole with a side of fresh fruit such as berries, sliced oranges, or sliced bananas.
• Toast or Bagels: A slice of toast or a toasted bagel can be a great side dish.
• Hash Browns: Crispy hash browns are a classic side dish for breakfast, and they go well with this sausage and egg casserole.
• Biscuits: Freshly baked biscuits are a perfect pairing for a breakfast casserole, especially if the casserole has a lot of gravy or sauce.
• Yogurt: A side of yogurt can provide a creamy contrast to the savory flavors of a breakfast casserole.

How do you make breakfast casserole in advance?

Follow all the recipe directions, except don’t cook the hash browns. Add all of the ingredients to the casserole dish, cover tightly, and refrigerate for up to 24 hours in advance. 

More Easy Recipes

• Blackstone Breakfast Sandwiches
• French Toast Casserole
• Blueberry Pancake Muffins
• Wheat Waffles

Print

Sausage and Egg Casserole

This easy sausage and egg casserole is made with hash browns, breakfast sausage, eggs, and cheese for a hearty, crowd-pleasing breakfast perfect for holidays, brunch, or meal prep.

Course Breakfast

Cuisine American

Keyword breakfast casserole, sausage egg casserole

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 6 servings

Author Kelsey

Ingredients

• 1 pound sausage
• 3 cups hashbrowns frozen
• 1 cup milk
• 12 large eggs
• 1 cup cheese shredded any variety
• 1 cup bisquick
• salt to taste
• pepper to taste
• 2 tablespoons butter for cooking hashbrowns optional

Instructions

• Preheat the oven to 375 degrees F. Brown sausage in a skillet until no longer pink. Remove from skillet and set aside.
• Add butter to pan and brown the hashbrowns in the same skillet you cooked the sausage. This step is optional but adds more flavor and texture to the sausage and egg casserole. Skip this step if you are making the casserole ahead of time.
• Mix together milk, eggs, Bisquick, salt and pepper in a bowl. It will be slightly lumpy because of the Biscquick.
• Add the sausage to the casserole dish and top with hashbrowns (cooked or frozen). Then top with egg mixture and a sprinkle of cheese.
• Bake in the oven for 45 – 55 minutes or until the eggs are all cooked. Add extra cheese during the last 5-10 minutes of baking. Serve hot and enjoy!

The post Sausage and Egg Casserole appeared first on Bake Me Some Sugar.

I am a sucker for any style of muffin. Pumpkin muffins, lemon blueberry, or a lemon poppy seed. Whatever the recipe is, I struggle to have self-control. Easy muffins are calling your name.

The granulated sugar on top adds a bit of crunch which helps elevate the flavor even more. Eat as a muffin or warm up and then drizzle a little syrup on top for a pancake twist.

This Blueberry Pancake Muffins Recipe Is…

• Made with pancake mix instead of the classic all purpose flour, and other dry ingredients. 
• Can mix in any fruit, chocolate chips, etc., you want. Fresh blueberries are one of my favorites. 
• Easy to make and easy to convert. Protein pancake mix can be used for added for extra protein.
• Moist muffins that are fluffy, delicious, and so easy to make.

Ingredients

Pancake Mix – Reach for any brand of pancake mixes you like. I used a buttermilk-style mix.

Sugar – Granulated sugar will sweeten your muffins, and add a dusting of sugar on top for crunch.

Blueberries – Fresh or frozen blueberries.

Eggs and Oil – This is going to help give your muffins the perfect texture and bind ingredients together.

Water

Variations to Recipe

Fruit – You can add any fruit you want. Strawberries, raspberries, or other fruits of choice. If the fruit is larger in size, cut it down to size. Dried fruit works as well.

Chocolate – White chocolate, milk, or semi-sweet chips are great for stirring in. You can also chop up your favorite baking chocolate bar.

Nuts – Love nuts? If so, add in a few nuts. Almonds, walnuts, pecans, or other nut of choice.

How to Make

Full directions on how to make muffins with pancake mix are in the printable recipe card at the bottom of the post. This is a quick walk-through.

1. Start by preheating your oven, and then grease your pan or place liners in the muffin tin.

2. Now you will take a bowl and mix up the pancake mix and the granulated sugar. Just incorporate the two.
3. Next add in the egg, water, and oil. Whisk to incorporate the dough.

4. Fold in the blueberries. Use a spatula, and lightly mix them together.
5. Now spoon the batter about 2/3rds the way full into each muffin cup. If you want, add a dusting of sugar.
6. Bake as directed. Remove from the oven and let it cool, then enjoy.

Expert Tips For Making Muffins

• Frozen Berries – If you are using frozen blueberries, this tip is good to know. Rinse your berries in cold water, then drain. This will help pull away the extra blue color and won’t leave your batter streaky.
• Liners – I love cupcake liners. They can add a look to the muffins but also help with easy cleanup. Letting the muffins cool helps to remove them easier from the muffin liner.
• Serving – These do taste like a muffin more than a classic pancake. But if you want you can serve with syrup if you want to add more sweetness to the muffins.
• Things to Make With Pancake Mix – Want to go beyond these muffins? Here are a couple more recipes using pancake mix to consider. Sausage balls use Bisquick, chocolate chip coffee cake, or raspberry cinnamon rolls with pancake mix.

Grab my Free Kitchen Conversions Printable! This shows you how many cups are in a quart, pint, etc. It’s a great printable to keep handy for when you need to convert a recipe.

Storing

Here is how your store the pancake mix muffins once they are baked and cooled down.

Refrigerate

I recommend refrigerating these muffins after they have cooled down. Store in an airtight container in the fridge. Then eat cold or warm up in the microwave.

Freezer

This is a great breakfast freezer recipe. Whip up these blueberry muffins with pancake mix and then once baked and cooled, then place them in a freezer bag or container.

Frequently Asked Questions

Related Recipes

• Cornmeal Pancakes
• Sheet Pan Pancakes
• Applesauce Pancakes

Have you tried the recipe? If so, please leave a star rating in the recipe card below or drop a comment.  Also stay in touch with me through social media by following me on Facebook, Pinterest, or My Facebook Group

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Blueberry Pancake Muffins Recipe

Fluffy pancake muffins made from pancake mix and fresh blueberries — a quick, crowd-pleasing breakfast or snack that’s easy to bake and fun to customize. Perfect for busy mornings!

Course Breakfast

Cuisine American

Keyword bisquick blueberry muffins, blueberry muffins with pancake mix, pancake muffin recipe

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Additional Time 5 minutes minutes

Total Time 27 minutes minutes

Servings 20 muffins

Calories 97kcal

Author Kelsey

Equipment

• Flat Whisk Silicone 
• Mixing Bowls
• Wilton Non-Stick Bakeware Muffin and Cupcake Pan

Ingredients

• 2 1/2 cups Buttermilk Pancake Mix
• 2/3 cup water
• 1 egg
• 1/2 cup granulated sugar
• 1/4 cup oil
• 1 cup blueberries fresh or frozen

Instructions

• Preheat the oven to 400 degrees. Place liners in the muffin tin or grease pan well.
• Now in a bowl add your pancake mix and sugar and mix to combine.
• Add in the egg, water and oil. Mix well till incorporated. Then fold in the blueberries.
• Scoop into muffin tin around 2/3rds the way full.
• Bake for 12-14 minutes or until golden brown. Remove and let cool 5 minutes then serve.
• Serve up these pancake muffins for breakfast or a dessert.

Notes

Sugar Top – Use a little extra sugar and sprinkle on top of muffins before you bake for a light sugar coating if you want. This is optional.

Mix-ins – So I used blueberries, but you can use any fruit, dried fruit, chocolate chips, etc.

Frozen Berries – Rinse your blueberries in cold water and drain water. Then mix in the pancake mix, and this will help reduce the blue bleeding color from the berries.

Storing – Store your pancake muffins in the fridge, or freeze them. Then eat cold, let warm up to room temperature or warm in the microwave for a fresh out of the oven.

Freezing – You can freeze muffins in a proper container for up to 3 months. Thaw in the fridge overnight or warm up on counter or microwave for a quick thaw.

Nutrition

Serving: 1g | Calories: 97kcal | Carbohydrates: 12g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Cholesterol: 21mg | Sodium: 127mg | Sugar: 5g

The post Easy Blueberry Pancake Muffins Recipe appeared first on Bake Me Some Sugar.

If you are looking for an overnight casserole, you found it. This easy breakfast casserole is great for Christmas morning. This can easily become a holiday breakfast, a make-ahead dish to bake the next morning. Just store in the fridge until you are ready to bake.

Check out my baked omelette, sheet pan pancakes, or even this sausage biscuit casserole. All of these recipes are great for serving your family or a crowd.

This Hashbrown Breakfast Casserole Recipe Is..

• Great for the entire family
• Feeds a crowd
• Cheesy hashbrown breakfast casserole
• Overnight breakfast casserole (or bake right away)
• Weekend breakfast or Weekday
• Breakfast Bake
• Versatile in ingredients used

Ingredients Needed

Here is all it takes to make this cheesy goodness in this simple casserole.

Eggs – I used large whole eggs for this recipe. If you want to lighten the dish, use egg whites instead. It is up to you.

Breakfast Sausage – So I used sausage for this breakfast bake. But you can swap with Canadian bacon, bacon, etc. Just make sure the meat is fully cooked before you mix in the casserole.

Hashbrowns – I used diced hashbrowns that I got in the freezer section at our grocery store.

Cheese – Cheddar cheese is a great pairing; Monterey Jack, or even a sharp cheddar, can be used. Or spice it up with pepper jack cheese.

Seasonings: Garlic powder, onion powder, salt, and pepper are used.

Milk – The milk is going to help allow the eggs to become fluffy as they bake.

How to Make

Full steps on how to make this sausage hashbrown breakfast casserole, are in the printable recipe card at the bottom of the post. This is a quick walkthrough.

Step One: Preheat your oven and grease your 9×13 baking dish. Cook your breakfast sausage in a skillet on medium heat. Cook until the sausage is fully cooked, then drain grease.

Step Two: Then pour your diced potatoes in the bottom of the pan.

Step Three: Next in a bowl you will add in your eggs, salt, pepper, garlic powder, and milk. Whip up until it is fully mixed.

Step Four: Pour the cooked sausage over the top of the diced potatoes. Then top with your shredded cheese.

Step Five: Pour the egg mixture evenly over the top of the shredded hash brown and sausage.

Step Six: Cover and bake as directed. Then you will uncover the last 20 minutes and cool until the top is golden brown.

Tips and Variations To Casserole

• Saute diced onions and diced bell peppers in a large skillet till softened. Then mix it in with the potatoes.
• Use turkey sausage instead of pork sausage.
• Swap sausage with bacon, Canadian bacon, etc.
• Toss in some diced mushrooms.
• The milk helps to give your eggs that fluffy eggs texture.
• You can use a sweet onion or white onion for dicing up and adding into the casserole for added flavor.
• Use chorizo for a spicy flavor. Or add in some hot sauce to eggs for another way to spice it up.

Storing Leftovers

Refrigerate – You can store any of your casserole in an airtight container in the fridge for 3-4 days. Then reheat in the microwave or in the oven.

Freezing – Feel free to freeze this casserole as well. Just store in an airtight container that is freezer friendly. Freeze for 2-3 months, and then reheat from frozen or thaw in the fridge overnight.

How to Make Ahead This Breakfast Casserole

1. Cook the sausage as directed, until it is fully cooked and crumbled. Drain off grease.
2. Place hash browns in the casserole dish, then top with the cooked sausage.
3. Add in the cheese, and then mix up the eggs with milk and spices. Pour over the top. Then wrap in plastic wrap or foil.
4. Place in the fridge for up to 24 hours.
5. Place dish in the oven and cook at 375 degrees for one hour. covered with foil. Then remove the foil and cook another 20-30 minutes or until the dish is cooked through and golden brown on top.

Common Questions

Related Recipes

• Blackstone Omelette
• How to Cook Bacon In The Oven
• Blueberry Pancake Muffins
• Donut Holes
• Raspberry Breakfast Braid

Have you tried the recipe? If so, please leave a star rating in the recipe card below or drop a comment.  Also stay in touch with me through social media by following me on Facebook, Pinterest, or My Facebook Group

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Hashbrown Breakfast Casserole

A hearty, crowd-pleasing breakfast bake that layers frozen hashbrowns, savory sausage, fluffy eggs and melty cheese for a no-fuss morning meal. Perfect for Christmas brunch, weekend breakfasts, or meal-prep breakfasts — assemble the night before and pop it in the oven to bake when you’re ready.

Course Breakfast

Cuisine American

Keyword breakfast casserole, hashbown casserole, hashbrown breakfast casserole

Prep Time 10 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 10

Calories 143kcal

Author Kelsey

Equipment

• 9×13 pan
• Whisk
• Meat Chopper

Ingredients

• 8 large eggs
• 1 1/2 cups milk
• 1 pound ground breakfast sausage
• 1 32 ounce bag of hashbrowns
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups shredded cheese

Instructions

• Preheat the oven to 375 degrees F. Then grease your 9×13 baking dish.
• Next you will begin cooking your sausage in a skillet on medium heat. Cook the sausage until it is fully cooked. Drain the crumbled sausage.
• Pour your hash browns in the baking dish and spread it out evenly. Next add in the ground sausage on top.
• Add your layer of shredded cheese.
• In a bowl add your eggs, milk, salt, pepper, onion powder and garlic powder. Whisk to combine. Then pour the mixture evenly over the casserole.
• Bake for 50 minutes covered with aluminum foil. Then remove foil and cook an additional 20-25 minutes or until the eggs are set, the top is golden brown and heated all the way through.

Notes

Meat – You can swap out the sausage with chorizo, bacon, Canadian bacon, etc. Just make sure the meat is cooked through. 

Hashbrowns – I used cubed potatoes for this, but you can use shredded potatoes as well. 

Veggies – Saute pepper and onions and mix in with the potatoes for another layer of flavor to your breakfast casserole. 

Nutrition

Serving: 1g | Calories: 143kcal | Carbohydrates: 3g | Protein: 12g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 167mg | Sodium: 361mg | Potassium: 134mg | Fiber: 0.04g | Sugar: 2g | Vitamin A: 407IU | Vitamin C: 0.01mg | Calcium: 326mg | Iron: 1mg

The post Hashbrown Breakfast Casserole (Make Ahead Friendly) appeared first on Bake Me Some Sugar.

Spiced apples are paired with apple pie spice, brown sugar, white sugar, butter, apple cider, and cornstarch. Simple, but delicious.

This pan-fried apples, cinnamon-spiced apples is a Cracker Barrel apples recipe that you will want to make over and over. Give this cinnamon apples a try.

Why To Make This Recipe…

Plus, it’s one of those recipes that can be easily doubled or halved depending on how hungry you are.

• Apples are tender and flavorful
• Perfect for topping French Toast
• Pair with Vanilla Ice Cream
• Eat as a dessert
• Uses a mix of apples for optimal flavor
• So simple to make
• Quick cook time
• Kid-friendly

Ingredients Needed

Make sure your apples are fairly firm so they hold their shape instead of turning into mush.

• Apples
• Apple pie spice
• Brown sugar
• Granulated Sugar
• Apple cider or Apple Juice
• Butter
• Cornstarch

How to Make

Full directions and measurements are in the printable recipe below. Scroll down to see.

Step 1: Slice and prep your apples. Place them in a bowl and mix with brown sugar, white sugar, and apple pie spice.

Step 2: Add butter to the skillet and melt, and then add your apples. Cook until apples are softened.

Step 3: Whisk together the cornstarch and apple cider, then stir it into the skillet.

Step 4: Allow to thicken. Once apples are tender and thickened, you can serve them up with ice cream, whipped cream, etc.

Expert Tips: If your apples are very thick‐sliced, give them an extra minute or two so each bite is tender.

Storing

This spiced apple recipe is best when served fresh! They can be stored in the refrigerator for up to 2-3 days.

You will find the baked apples will soften even more as they are stored in the refrigerator.

To reheat, warm gently on the stovetop or in the microwave until just bubbly — this helps maintain their shape and stops them from turning too runny.

Expert Tips

• Use a mix of apple varieties: a tart apple, such as Granny Smith or Cortland, and a sweeter one, like Golden Delicious or Fuji, for the best flavor.
• If you don’t have apple pie spice, use ½ tsp cinnamon + ¼ tsp nutmeg — just as good.
• Don’t overcrowd the skillet: leave enough space so the apples are in contact with the pan and can caramelize a little.
• Serve hot with a scoop of vanilla ice cream or whipped cream for dessert, or alongside pancakes or waffles for a breakfast treat.
• Want a savory twist? Try adding a pinch of sea salt or a splash of maple syrup before serving.

Recipe FAQs

Here are some helpful tips on how to make fried apples on the stovetop.

More apple-loving recipes you’ll enjoy

• Check out my Air Fryer Baked Apples Stuffed With Oats for a single-serving twist on a sweet treat.
• For a quicker dessert, try Super EASY Instant Pot Apple Pie Filling that you can keep on hand in the fridge.
• And if you’re stretching apples into the fall season, you’ll love The Best Almond Apple Pie Recipe for a full-blown dessert.

Final note

This skillet fried apple recipe gives you that warm, cozy comfort you remember from Cracker Barrel — but you get to make it at home, control the sweetness, and serve it exactly how you like. Whether it’s breakfast, a side dish or dessert, it’s simple, satisfying and repeatable. Enjoy!

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Fried Apples

These Cracker Barrel–style fried apples are warm, buttery, and perfectly spiced with cinnamon and brown sugar. Made in one skillet in under 25 minutes, they’re the ultimate cozy side dish or dessert — delicious served with breakfast pancakes, over ice cream, or straight from the pan.

Course Desserts

Cuisine American

Keyword  cracker barrel apples, fried apples

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Calories 300kcal

Author Kelsey

Equipment

• Allphone Apple Cutter 
• Measuring Spoons

Ingredients

• 1/4 cup butter
• 1 tablespoon apple pie spice
• 3 apples mixture of sweet and tart (we used Cortland and Golden Delicious)
• 1/4 cup white sugar
• 2 Tablespoons brown sugar
• 1/2 cup apple cider or more as needed
• 1 Tablespoon cornstarch

Instructions

• Wash and slice your apples. If you want you can peel the apples. In a bowl, you will add your apple pie spice, brown sugar, granulated sugar, and sliced apples.
• In a skillet or cast iron add butter to the pan. Heat on medium. Once butter is melted add apples.
• Cook your apples in the mixture for a few minutes until your apples begin to soften. This all depends on how thick or thin you slice the apples.
• Now you will add apple cider in a cup and then pour in the cornstarch. Stir well then pour into the apple mixture, until thickened.
• Once apples reach the desired consistency serve and enjoy. This fried apple recipe is so simple.

Notes

I recommend using a tart than sweet apple so you get dimension. Make sure it is a baking apple that way it holds up as it is cooked on the stove. Otherwise, it can become mushy.

If you don’t want to use apple pie spice you can use just cinnamon and nutmeg to mix.

Double the recipe if you would like to serve a larger crowd.

Store leftover fried apples in the fridge for a few days. Know they will soften in texture once reheated.

Serve your fried apples alone, with ice cream, waffles, pancakes, etc. There are so many ways to enjoy these apples with other food, or serve with ice cream or whipped cream as a simple dessert.

Nutrition

Serving: 1g | Calories: 300kcal | Carbohydrates: 47g | Protein: 1g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 110mg | Fiber: 3g | Sugar: 36g

Let me know how you enjoy this Cracker Barrel baked apples recipe. An easy fried apples recipe you can make right in your skillet.

The post The Best Fried Apples (Cracker Barrel) Style appeared first on Bake Me Some Sugar.

Skip the stove-flip routine and make these sheet-pan pancakes with berries for breakfast, brunch, or even dinner. A light and fluffy pancake baked in a single pan—no flipping required and minimal cleanup. You’ll love how effortless it is to scale up for a crowd or prep ahead for busy mornings. These also make a great base for customizing flavors or using whatever fresh fruit you have on hand.

Top your pancakes with fresh, homemade butter and strawberry jam, a drizzle of syrup or honey—the perfect breakfast or brunch option.

Oven baked pancakes are so simple to make, and you don’t have to worry about flipping the pancakes. If you want a sheet cake pancake, I think you will enjoy the ease of this recipe.

Whether you make homemade pancakes or reach for a pancake mix, this oven pancake recipe will work great.

These Sheet Pan Pancakes Are…

• Simple
• Quick
• Can use store-bought pancake mix or make homemade pancakes
• Add in fresh berries, chocolate chips, etc.
• No flipping required
• Feeds a crowd
• Great for meal prepping
• Freezer Friendly

 Ingredients

• Bisquick Mix
• Eggs
• Milk
• Strawberries
• Blueberries

 How to Make

Step 1: Start by mixing up your pancake batter as directed. You can use homemade pancake mix, or use a Bisquick pancake mix or even Krusteaz.

Step 2: Pour the batter onto a parchment lined baking sheet. Top your pancakes with sliced strawberries and fresh blueberries.

Step 3: Bake pancakes in oven as directed. Once done, remove, slice and serve up your berry pancakes.

Storage And Freezer Directions

This recipe stores beautifully: leftovers can be kept in the fridge for 3–5 days or frozen for up to three months. Allow the pancakes to cool completely, then layer with wax paper in a freezer-safe container to avoid sticking. When you’re ready, reheat in the microwave, toaster oven, or a warm oven to restore crisp edges.

In terms of freezing, you are more than welcome to freeze the pancakes. Just allow the pancakes to cool down, and then place in a freezer container or bag. Use wax paper to place in between slices of pancakes to prevent sticking.

Expert Tips And Variations

Mix ins | Consider swapping the fruit with chocolate chips, coconut flakes, chopped nuts, etc. Or you can serve your brunch pancakes plain with nothing.

Strawberry Syrup | Add in a little strawberry syrup to the batter to give it a strawberry flavor. This is a fun way to flavor pancakes. You can add 1/4 cup to the batter for a strawberry-flavored pancake.

Don’t overmix | Make sure not to overmix your pancake batter, and watch to avoid overbaking them as well. Pancakes will dry out if you overcook them. So pull when the pancakes are done.

Drizzle with brown sugar, melted butter, maple syrup, honey or any other topper. This is a great recipe that keeps you away from a hot griddle flipping pancakes.

Use a half-sheet pan with low sides to ensure the pancake bakes more evenly. If your pan is too large, the batter will spread too thin and bake faster.

Want extra fluff? Let the batter rest for 5 minutes before pouring—it gives the leavening a chance to activate and expand.

Pancake Flavor Ideas

Here are more pancake flavor topping ideas for you to consider for your sheet pan pancakes!

• Banana Bacon Pancakes – Sprinkle crumbled bacon and sliced bananas
• Lemon Blueberry Pancakes – add one tablespoon of lemon to the batter and 1/2 teaspoon of zest. Drop on blueberries.
• Chocolate Chip Pancakes – Sprinkle chocolate chips on top
• Mixed Berry Pancakes – do a mix of fresh berries on top of the batter
• Strawberry Coconut – coconut flakes and fresh strawberries
• Chocolate Pancakes with chocolate chips -add two tablespoons of cocoa to the batter then sprinkle with chocolate chips
• Etc

Recipe FAQs

More Breakfast Recipes

• Applesauce pancakes with cream cheese filling
• Red velvet donuts
• Buttermilk Waffles
• Chocolate Chip Cinnamon Rolls
• Breakfast Board
• Loaded Breakfast Sandwich

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Sheet Pan Pancakes – Oven Baked Pancakes

Make breakfast easy with these fluffy Sheet Pan Pancakes baked right in the oven! No flipping required — just pour, bake, and slice. Perfect for feeding a crowd or meal-prepping breakfast for the week. Customize with your favorite mix-ins like berries, chocolate chips, or nuts for a quick, no-stress morning win.

Keyword baked pancakes, best pancakes, biquick pancakes, easy pancakes, how to make sheet pan pancakes, oven pancakes, pancakes for a crowd, shee pan pancakes, sheet pan breakfast

Prep Time 5 minutes minutes

Cook Time 12 minutes minutes

Total Time 17 minutes minutes

Servings 0

Author Kelsey

Equipment

• Sheet Pan
• Measuring Cups 

Ingredients

• 4 cups Bisquick
• 2 cups milk
• 4 large eggs
• 1 cup strawberries
• 1/2 cup blueberries

Instructions

• Add your Bisquick, eggs, milk to a large bowl and whisk until the batter is well mixed. Don’t overmix or it will make your pancakes rubbery.
• Pour the pancake mix in a half sheet baking sheet that has been greased to prevent sticking.
• Slice and prep fruit then place all over the wet pancake batter.
  
• Bake in a preheated oven at 425 degrees for 10-15 minutes or until the pancakes are cooked.

Notes

You can use a homemade pancake mix if you would like. I used Bisquick to make the prep even faster.

Store your leftover pancakes in the refrigerator, and then reheat when you are ready.

The leftover pancakes can be frozen for up to three months. Thaw in the fridge, or toss in the microwave for a quick reheat.

Feel free to change up the toppings on the pancakes, or serve them up plain. It is up to you what you want.

The post Sheet Pan Pancakes – Oven Baked Pancakes appeared first on Bake Me Some Sugar.

Craving even more simple breakfast recipes? Check out these Instant Pot Apple Cider Donut Muffins, 5 Ingredient Blackberry Biscuits, and this The Best Instant Pot Rice Pudding. Breakfast really is the best meal of the day!

What this casserole is..

Anyone else a massive fan of breakfast casseroles with biscuits? There’s just something so tasty about waking up and enjoying a warm casserole right from the oven.

I have such fond memories of having this biscuit gravy casserole when I was younger that I’m so excited to make it for our son now. Sitting at the breakfast pub, enjoying biscuit casseroles together, is my idea of a perfect start to the day.

Plus, this dish hits the sweet spot of comfort food and practicality—using pantry staples and baking it in one pan means less cleanup and more time together.

Step-by-Step Instructions

In less than 30 minutes, you’re going to be chowing down on this simple biscuit gravy casserole. Trust me, it’s delicious AND straightforward!

Step 1: Preheat oven to 425.

Step 2: Line the bottom of a greased 9×13-inch baking dish with biscuit dough. I diced my biscuits up into 5-6 slices each. I used frozen Biscuits, but you can also use refrigerated biscuits or homemade biscuit dough.

Using pre-cut biscuits (frozen or refrigerated) helps you get this on the table faster, which is perfect whether you’re prepping for company or a stress-free weekend breakfast.

Step 3: Sprinkle with sausage and cheese. Make it evenly spread. I used just classic breakfast sausage, but feel free to swap it with a spicy sausage.

Step 4: Whisk together the eggs, milk, salt, and pepper in a medium bowl until well blended; then pour over the sausage and cheese. Now mix a packet of gravy with milk and pour it over the top as well.

Step 5: Bake 25-30 minutes or until set. Let stand for 5 minutes before cutting into squares; serve warm.

Step 6: Once the casserole is done, prepare the gravy according to the package instructions and spoon it over the casserole for a classic biscuit and gravy topping. 

Full directions and recipe is in the printable recipe card below. 

Make it spicy (optional)

If you want, you can! The recipe below includes sausage that isn’t spicy, but you can certainly add hot sausage if you prefer.

Adding in hot sausage is just one way to add spice. You can also chop up some fresh jalapenos and add them in if you want or add in some chili powder, too.

If you want heat, there are numerous ways to achieve it.

How to tell when it’s fully baked

You’re going to have to pay attention to this way and judge this based on the look. The top should be a golden brown, and it should have a firm look to it at first glance.

You need to be certain that it doesn’t have any “jiggle” to it, either as that is an indication that the eggs aren’t cooked all the way through.

Make-ahead & overnight option

Absolutely! This is one of the biggest reasons why I love this simple recipe so much.

You can literally meal prep the entire recipe the night before and have it waiting in the fridge to bake in the morning.

It’s a simple way to save time in the morning by getting most of it completed the night before.

Topping ideas

You can easily add toppings to this simple breakfast dish. I love to add some fresh salsa, fresh tomatoes, and a dollop of sour cream.

You can also drizzle some honey to make it sweeter as well. (don’t knock it til you try it – it’s actually excellent!)

The best part about this simple breakfast casserole is that once you let it cool and cut it apart, each person can add their own toppings on as they please.

That way, you don’t have to put the flavor or topping that you want on the entire thing. Everyone can decide how to add flavor to their own piece.

Storing & reheating leftovers

Since this recipe yields a substantial pan of casserole, you’re likely to have some leftovers. All you really need to do is put a lid on the casserole pan and store it in the fridge.

It will stay fine for several days and is easy to reheat and enjoy for another morning breakfast or two.

If you have a lot leftover, store it in your freezer by placing it in a freezer-safe container for later use.

It should freeze just fine and thaw easily when it’s time to thaw and enjoy later.

This egg biscuit casserole is a simple dish that you’ll love and want to wake up to time and again.

Can I use homemade biscuit dough instead of canned/frozen biscuits?

Absolutely. If you prefer homemade dough, just roll or cut it into pieces and press into the bottom of the dish exactly as directed. Keep in mind fresh dough may bake a few minutes longer, so check for no jiggle in the center.

Can I swap out the sausage for a vegetarian option?

Yes! Use a plant-based breakfast sausage or crumbled tempeh seasoned with sage and paprika for similar savory flavor. Just ensure whatever you use is pre-cooked or warm through before adding the eggs to maintain baking time accuracy.

Breakfast Recipes

• Breakfast Chimichangas
• Blackstone French Toast With Texas Toast
• Apple Cinnamon Muffins
• Protein Pancakes

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Biscuit Casserole with Sausage and Egg

This hearty breakfast (or dinner!) bake layers flaky biscuits, savory sausage, eggs and cheese — then gets topped with rich peppered gravy. Prep it the night before, bake in the morning, and serve the fam without the fuss.

Course Breakfast

Cuisine American

Keyword biscuit casserole, biscuit gravy casserole, breakfast casserole, easy breakfast recipe, egg casserole, how to make biscuit gravy casserole, overnight casserole, sausage biscuit casserole

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 12 servings

Calories 340kcal

Author Kelsey

Ingredients

• 1 pound breakfast sausage
• 8 biscuits can use canned, frozen buttermilk biscuits, or homemade
• 5 eggs whisked
• 1/2 cup milk
• 2 packets peppered gravy
• 1 cup shredded cheese
• 2 cups cold water
• 1/4 teaspoon pepper
• 1/2 teaspoon salt
• 1 teaspoon Worcestershire

Instructions

• Start by cooking your sausage in a skillet until crumbled and no longer pink. While that is cooking spray your 9×13 pan with cooking spray. If making right away preheat oven to 350 degrees.
• Dice up your biscuit dough and slice into 5-6 wedges, and sprinkle on the bottom of the pan.
• Now add your cooked sausage and cheese over the top of the biscuits.
• Whisk your eggs, milk, Worcestershire sauce, and salt and pepper in a bowl until well mixed and pour over the casserole.
• Now you will mix 1 packet of peppered gravy with 2 cups cold water. Pour over the mixture and cover and bake for 45-50 minutes or until breakfast biscuit casserole is done.
• Right before the casserole is done, take your other packet peppered gravy and make it in a skillet following the instructions on the back.
• Slice up your biscuit casserole and spoon the extra gravy over the top and serve!
• If you want to make this an overnight casserole, prep it all, and cover and place it in the fridge overnight. Turn oven to 350 degrees in the morning and cook covered until fully cooked. This will take an hour or an hour and 15 minutes.

Notes

• You can make this right away or store in the fridge overnight for a breakfast casserole
• Feel free to use homemade biscuits and homemade gravy if you would like
• Swap sausage with ham, bacon, chorizo, etc. if you would like.

Nutrition

Serving: 1g | Calories: 340kcal | Carbohydrates: 20g | Protein: 15g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 13g | Cholesterol: 122mg | Sodium: 749mg | Fiber: 1g | Sugar: 1g

Are you excited to make this delicious overnight breakfast casserole?

The post Overnight Sausage Egg Biscuit Casserole with Gravy appeared first on Bake Me Some Sugar.

As a small-town Kansas girl and single mom to a hungry 9-year-old, I’m all about easy, satisfying meals that don’t break the bank or take up my whole morning. These chimichangas are a hit in my house—and I know your family will love them, too.

Want more easy breakfast ideas? Try my Cheesy Breakfast Sliders next—they’re perfect for weekends or meal prep!

Why You’ll Love This Breakfast Chimichanga Recipe

• Quick & easy: Just a handful of ingredients
• Kid-friendly & freezer-friendly
• Air fryer or skillet options
• Perfect for breakfast on the go

Ingredients You’ll Need

• 6 flour tortillas
• 1/2 pound sausage (any variety)
• 1 medium potato
• 1 cup shredded cheese
• Salt and pepper, to taste
• Olive oil
• 2 eggs

How to Make Breakfast Chimichangas (Step-by-Step)

1. Air Fryer Potatoes

Dice your potato into 1 ½-inch cubes. Toss with olive oil, salt, and pepper. Air fry at 400°F for 8 minutes until golden and tender.

2. Cook the Sausage

Brown the sausage in a skillet, breaking it apart into crumbles. Once cooked, set it aside.

3. Scramble the Eggs

Whisk the eggs directly into the sausage grease (for flavor!) and scramble until cooked.

4. Combine the Filling

In a bowl, mix together your cooked potatoes, sausage, eggs, and cheese.

5. Fill and Fold

Spoon the filling into tortillas and fold them burrito-style.

6. Air Fry to Crispy Perfection

Lightly spray your air fryer basket. Cook chimichangas at 380°F for 5 minutes, flip, and cook an additional 3 minutes until golden and crisp.

Prefer stovetop? Pan-fry each side in a skillet with a touch of oil until golden brown.

Tips for the Best Breakfast Chimichangas

• Use pepper jack cheese for a little kick
• Add bell peppers or onions for extra flavor
• Meal prep? Wrap individually and freeze—just reheat in the air fryer!

Variations to Try

• Veggie Lovers: Swap sausage for mushrooms and spinach
• Spicy Southwest: Add taco seasoning and jalapeños
• Bacon Swap: Replace sausage with crispy bacon or chorizo

What to Serve with Breakfast Chimichangas

These pair perfectly with:

• Salsa or hot sauce
• Sour cream or avocado
• A side of fruit or smoothie

Make-Ahead & Freezer Tips

• Freeze before or after air frying
• Wrap in foil and bake for a crowd-pleasing brunch
• Reheat in air fryer at 350°F for 5–7 minutes

More Easy Breakfast Ideas You’ll Love

• Bisquick Breakfast Casserole
• Tater Tot Breakfast Bake
• Overnight French Toast Casserole
• Air Fryer Egg Toast

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Breakfast Chimichangas

Serve up these breakfast chimichangas for breakfast, brunch or even dinner. This is loaded with scrambled eggs, choice of meat ( I did sausage), potatoes, and more. Hearty, filling, and a great way to start your morning. Make these in a skillet or as an air fryer recipe.

Course Breakfast

Cuisine American

Keyword breakfast chimichangas, chimichangas

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 6 servings

Author Kelsey

Ingredients

• 6 tortillas flour
• 1/2 pound sausage any variety
• 1 medium potato
• 1 cup cheese shredded
• salt to taste
• pepper to taste
• olive oil

Instructions

• Cut up the potato into cubes. (about 1 ½ inches in size) Cover in oil and salt & pepper, and then put them in the air fryer basket. Cook for 8 minutes at 400 degrees.
• Cook the sausage in a skillet on the stove. Break apart, so it’s crumbly. Once cooked, take the sausage out of the skillet.
• Whisk the egg into the sausage grease and scramble it.
• Mix together the sausage, eggs, potatoes, and cheese in a bowl.
• Put the mixture into a flour tortilla. Fold. Spray the basket of the air fryer with nonstick spray and then add the folded burrito.
• Add the burrito to the basket and cook for 5 minutes at 380 degrees. Flip and cook for another 3 minutes.

Notes

• Be sure to flip the tortilla in the air fryer. This is a must to get the entire chimichanga crispy. 
• When folding the tortilla, fold so that the seams are closed. If not, the mixture will leak out, causing a mess. 
• Adding more ingredients like diced onions or fresh cilantro is a fast and simple way to boost the flavor.
• Don’t forget the toppings! This is where each person can make their chimichanga taste unique and different. 

The post Breakfast Chimichangas (Air Fryer or Skillet!) appeared first on Bake Me Some Sugar.

These air fryer breakfast bombs are my take on the Hot Pocket! Only way better because they are filled with all your favorite breakfast items. If you want a lunch option, try this air fryer ham and cheese sandwich recipe.

If you are looking for new breakfast sandwiches to try, give these a try! While you are at it, be sure to try my other tasty breakfast recipes. Like my breakfast burritos, Blackstone breakfast sandwiches, or my loaded hashbrowns.

Why You’ll Love These Breakfast Bombs

• You start with refrigerated biscuit dough to save time!
• Great for busy mornings!
• They are golden brown pockets of goodness.
• Kids will eat them.
• Keep you feeling satisfied.
• Easy breakfast recipe.

Ingredients

• Refrigerated biscuits, any brand, but I like Pillsbury Grands
• Cheddar Cheese Slices
• Ham, crispy bacon, or breakfast sausage
• Scrambled eggs
• Melted Butter

How To Make Cheese Breakfast Bombs

Prepare the meat and scrambled eggs. I used sausage, ham, and bacon, but feel free to use whatever you prefer.

Pull apart the biscuits and add the egg mixture, meat, and cheese to half of the biscuits. (You can add as much or as little as you want, but you need to make sure you can close the biscuit up.) Add the top piece of biscuit back on and crimp the edges of the dough with a fork. Brush biscuits with egg wash if desired. Place in the bottom of air fryer basket.

Air fry at 375°F for 7 minutes, then flip and air fry for an additional 4-5 minutes, or until the biscuit is cooked through completely. Melt butter and brush on top of the air fryer breakfast biscuit bombs. Serve and enjoy!

Variations to Recipe

• Use any meat you prefer—Canadian bacon, sausage, bacon, chorizo, etc. Or go meatless.
• Egg whites or whole eggs work great.
• Any cheese works for this recipe—pepper jack, Monterey jack, etc.
• Sauté the peppers and onions, then mix them into the eggs for added flavor. Green chiles would also be an excellent addition.
• Cook up some potatoes and add some diced cooked potatoes to the filling.

FAQs

More Breakfast Recipes

• 7 Up Biscuits
• Blackstone French Toast With Texas Toast
• How to Make Breakfast Sausage
• Veggie Breakfast Tacos

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Breakfast Bombs

Breakfast Bombs are the perfect way to start the day! Flaky, buttery biscuits packed with eggs, your favorite meat, and melty cheese. 

Course Breakfast

Cuisine American

Keyword air fryer breakfast bombs, breakfast bombs, breakfast sandwiches

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Total Time 32 minutes minutes

Servings 8 servings

Author Kelsey

Equipment

• Air Fryer
• Tongs

Ingredients

Ingredients

• 1 package flaky biscuits any brand
• 4 slices cheddar cheese
• 1/2 cup meat of your choice
• 1/2 cup scrambled eggs

Egg Wash (optional)

• 1 egg
• 1 tablespoon water

Optional toppings

• melted butter

Instructions

• Prepare the meat and scrambled eggs. I used sausage, ham, and bacon, but you can use whatever you want.
• Pull apart the biscuits and add filling to the center of the bottom piece. (you can add as much or as little as you want, but you need to make sure you can close the biscuit up.) Add the top piece of biscuit back on and crimp with a fork to close. Brush with egg wash if desired.
• Air fry at 375 for 7 minutes, flip and air fry for another 4-5 minutes or until the biscuit is done all the way through. Serve and enjoy!

The post Air Fryer Breakfast Bombs (Breakfast Sandwiches) appeared first on Bake Me Some Sugar.

Texas French toast is a thick sliced bread that is perfect for that Saturday morning breakfast for the whole family. Top with some fresh fruit and maple syrup for a delicious start to your day. 

French Toast has always been a favorite in our household. That first bite of fluffy Texas toast drizzled in syrup is seriously irresistible! If you own a Blackstone Griddle, you have to try it. It is great right off the griddle, and easy to cook. My Blackstone French toast recipe is a game-changer for our morning breakfast. 

No matter what you call it, Blackstone Griddle Recipes are taking the world by storm right now. Why? Because you can make large amounts of food and FAST! 

We have a 36 inch Blackstone and we always make enough to have plenty of leftovers.

Why You’ll Love This Recipe

• It’s fast and a great way to make a larger amount of French toast all at once. 
• You only need 6 ingredients. 
• The recipe is easily customizable and can be made with an indoor griddle if you don’t own a Blackstone grill.  
• Adding toppings gives the French Toast with Texas Toast even more flavor.
• Grab those freezer bags and freeze leftovers for meals later on down the line. 

Ingredients

• Texas Toast: Thick slices of golden-brown, fluffy bread, perfect for soaking up the sweet and savory flavors of your French toast.
• Milk or dairy-free alternative: Creamy, liquid goodness that melds with the eggs to create a luscious custard, whether it’s classic dairy milk or a plant-based substitute like almond or soy.
• Eggs: Fresh, organic eggs provide richness and binding power, ensuring your French toast has that perfect custardy interior and a golden crust.
• Cinnamon: Fragrant and earthy, ground cinnamon infuses each bite with warm, comforting spice, adding depth to the overall flavor profile.
• Vanilla: A dash of pure vanilla extract adds a touch of aromatic sweetness, enhancing the indulgent nature of your French toast.
• Butter: Sizzling on the griddle, the butter bathes your French toast in a golden, buttery glaze, imparting a rich, nutty flavor and a crispy exterior.

Instructions

Step 1: Preheat Blackstone Griddle using medium heat.

Step 2: Combine the eggs, milk, vanilla, and cinnamon together in a bowl. Whisk well.

Step 3: After the griddle is hot, dip the French toast into the egg mixture and place it on the griddle. Cook for 2-3 minutes then gently lift up bread to look at the color on the bottom side. Once it’s golden brown flip it. Cook for an additional 2-3 minutes or until it’s all the was cooked.

Step 4: Add your favorite toppings, serve, and devour!

Toppings

When I say that the toppings for this French Toast with Texas Toast are endless, I mean it! I wanted to point out a few of my favorites to give you some inspiration.

• Fresh Berries
• Sliced Bananas
• Syrup (regular or flavored)
• Butter
• Powdered Sugar
• Peanut Butter
• Whipped Cream
• Nutella
• Chocolate Syrup

Storing Leftovers 

Place any of the French toast you do not eat in an airtight container or sealed bag in the fridge to store leftovers. Then reheat in the microwave, skillet, or on your Blackstone. Just heat on low to medium heat and warm the bread up. 

You can also freeze the toast for 2-3 months if desired. Then heat up straight from the freezer. 

FAQs

More Blackstone Griddle Recipes

• How To Cook Frozen Fries On Blackstone
• Blackstone Griddle Loaded Chicken
• Blackstone Steak Recipe
• Blackstone Breakfast Sandwich

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Blackstone Griddle French Toast Recipe

French Toast with Texas Toast made on the Blackstone Griddle is AMAZING! Beautifully golden brown, lightly crispy crust, and fluffy center in every bite. Topped with fresh berries, butter, and syrup, it’s a must-try!

Course Breakfast

Cuisine American

Keyword Blackstone griddle breakfast, Easy Blackstone French toast, French toast on Blackstone griddle, How to make French toast on Blackstone

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Author Kelsey

Equipment

• Blackstone Adventure Ready 2-Burner 28″ Outdoor Griddle
• Blackstone Griddle Accessories Kit,
• measuring cups and spoons

Ingredients

• 8 slices Texas Toast
• 1 cup Milk or milk substitute
• 2 large eggs
• 1 tablespoon vanilla
• 1 tablespoon cinnamon
• butter

Instructions

• To begin, prepare your Blackstone Griddle by preheating it over medium heat. This will ensure that the griddle reaches the ideal temperature for cooking your French toast to perfection.
• In a mixing bowl, combine the eggs, milk (or dairy-free alternative), vanilla extract, and ground cinnamon. Whisk these ingredients together thoroughly until you achieve a smooth and well-blended mixture.
• Once your griddle is adequately heated, it's time to get cooking. Generously coat the griddle's surface with a glaze of butter, allowing it to melt and create a sizzling, flavorful base. Take each slice of Texas Toast and dip it into the prepared egg mixture, ensuring both sides are soaked. Place the soaked bread onto the hot griddle and let it cook for approximately 2-3 minutes. After this time, gently lift a slice to check the color on the bottom side; it should be a beautiful golden brown. Once achieved, flip the toast and continue cooking for an additional 2-3 minutes or until it's cooked to your desired level of crispiness and tenderness.
• With your French toast now perfectly cooked, it's time to get creative! Add your favorite toppings, whether it's a drizzle of maple syrup, a sprinkle of powdered sugar, fresh berries, or a dollop of whipped cream. Then, serve up your delicious creation and savor every delectable bite. Enjoy!

The post Blackstone French Toast With Texas Toast appeared first on Bake Me Some Sugar.

Leave your peeler in the drawer; this is a no-peel recipe. Just chop, toss in the slow cooker, and let it handle the rest. If you love sweet apple recipes, you have to try out my cheesecake-stuffed apples. Or, for a savory option, try my apple pork loin, which I make in the slow cooker.

This Apple Butter Recipe Is…

• This is a homemade apple butter recipe for your slow cooker. The cooked apples break down perfectly, and you won’t notice the apple peel. 
• Easy peasy slow cooker recipe that will make your home smell incredible. That is the best part, besides eating it. 
• It’s a great way to use up extra apples you have on hand. It also makes a great gift to place in jars and add some ribbon for loved ones this apple season. 
• There is no need to peel the apples, so the prep is minimal. 
• Great for a dessert, breakfast condiment, and more. Full of rich fall flavors in each bite. 
• Warm spices infuse this recipe, which is excellent for English muffins, morning toast, bagels, etc. 
• Create the perfect consistency by how much you blend up the mixture. Then, use it to spread your favorite foods. 

Ingredients

Apples – So I used Granny Smith apples, but you are more than welcome to reach for honey crisp apples, gala, or any other type of baking apples.

Granulated Sugar and Brown Sugar—I find the blend of both sugars best for flavoring the apple butter. It offers more dimension in flavor.

Cinnamon, Nutmeg, and Ground Cloves—These three spices will give the apples such richness. They will also make your home smell amazing as the crockpot apple butter cooks.

Tools

• Slow Cooker
• Immersion Blender
• Cutting Board
• Knife
• Crockpot Liner (optional)
• Glass Jars – I used mason jars

How to Make

The printable recipe card at the bottom of the post contains full steps and measurements for making apple butter. This is a quick walkthrough.

Step One: Start by prepping your apples. I diced mine into one-inch cubes. Place the apples in a lined crock pot.

Step Two: Next, add the brown sugar, granulated sugar, and the three spices to a medium bowl. Mix to combine the ingredients.

Step Three: Next, you will pour the sugar mixture over the apples. Stir to combine.

Step Four: Place the lid on your crock pot and cook on high for 5 hours or low for 10 hours. Stir a few times as it cooks to incorporate the ingredients.

Step Five: Uncover at hour 5, and then use your immersion blender to mix up the apple butter until creamy.

Step Six: Then cook another 2 hours on low with the lid off. Serve or store in containers in the fridge.

Variations and Tips For Success

• Any fresh apples will work; reach for the baking kind of apples so they will break down well as they cook—Gala, Golden Delicious, Honey Crisp, Green Apples, Pink Lady, etc.
• Add a little maple syrup to taste at the end of cooking to sweeten up the apples.
• You can do all white sugar and just use white sugar instead of brown sugar.
• If you would like, you can use canning jars and a water bath canner to create shelf-life-stable apple butter.
• At hour 5, the apple butter will be a deep brown color. That is normal, so don’t panic. Just use the immersion blender to blend it into a creamy texture, which is a delicious spread.

Ways To Eat Apple Butter

Apple butter is very versatile. You can spread it on an English muffin, toast, or bagels, or even pair it with pork chops. Traditional apple butter is also used in some desserts. Try these apple butter cookies; they are so delicious.

Storing

Refrigerate—You can store your apple butter in a sealed mason jar or container in the fridge for up to a month.

Freezing—You can freeze apple butter in a freezer bag or airtight container for up to 6 months. Thaw in the fridge overnight before you plan to eat it.

Canning – If you want you can can your apple butter. Place in sterile hot jars that you wipe off the rim. Leave an inch headspace in the jars. With a water bath canner you will can for 10 minutes for half pints or 15 minutes for pint jars. Now this varies depending on the altitude and humidity where you live. Make sure the canning lid seals on the jars within 24 hours.

Common Asked Questions

More Apple Recipes

• Apple Pie Vodka
• Upside Down Apple Cake
• Cinnamon Roll Apple Cups
• Apple Peanut Butter Blondies

Have you tried the recipe? If so, please leave a star rating in the recipe card below or drop a comment.  Also stay in touch with me through social media by following me on Facebook, Pinterest, or My Facebook Group

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Homemade Apple Butter

Serve up this creamy and delicious homemade apple butter. Made with fresh apples, warm spices and sugar. Slather on bread, bagels, mix in desserts and more. The perfect apple recipe.

Course Baking Basics

Cuisine American

Keyword apple butter, apple butter recipe, slow cooker apple butter

Prep Time 30 minutes minutes

Cook Time 7 hours hours

Total Time 7 hours hours 30 minutes minutes

Servings 4 pint jars

Author Kelsey

Equipment

• Immersion Blender
• Crock Pot

Ingredients

• 6 1/2 pounds apples I used Granny Smith
• 1 cup light brown sugar
• 1 cup granulated sugar
• 1/4 teaspoon ground cloves
• 1/2 teaspoon nutmeg
• 1 tablesoon cinnamon

Instructions

• Dice up the apples in 1 inch cubes. Discard the core of the apples. You do not need to peel the apples.
• Place a liner in your crock pot if you would like. Then add in your diced apples.
• In a medium bowl add in the brown sugar, and granulated sugar, cinnamon, nutmeg, and clove. Stir well to combine.
• Pour over the apples and mix to combine.
• Place the lid on the crock pot and cook on low for 10 hours or high for 5 hours. Stir a couple of time between the heat cycles.
• Remove the lid and use your immersion blender to puree the apple mixture.
• Leave the lid off and cook for 2 more hours on low. Stir a few times during the cook time.
• Once done you will place in jars and refrigerate, or place in airtight containers. The apple butter can last for up to a month in the fridge.

Notes

Blender – If you don’t have an immersion blender you can use a regular blender or food processor. Just mix to combine to create a creamy texture then pour back into the crockpot. 

Sugar – You can use all granulated sugar instead of both types if you want. 

Apples – Use one variety of apple or do a mix of apples if you would prefer to elevate the flavor. 

Store – Store apples in a sealed container in the fridge for up to 1 month. Or freeze for up to 6 months. 

The post No Peel Apple Butter Recipe appeared first on Bake Me Some Sugar.

A colorful and fun Thanksgiving breakfast idea that your kids will love. Or turn it into a donut turkey craft that they can make. Then let them gobble it up. These also make a fun Thanksgiving no bake dessert as well.

These Thanksgiving donuts use store-bought donuts for a super quick throw-together breakfast. Give this Thanksgiving donut a try, and let me know.

Why Your Kids Will Love These Donuts

• All pieces are edible – except the toothpicks. So they can nibble away on all the toppings. 
• You can use any flavor of store-bought donuts. 
• It’s fun to make if you want your kids to help.
• Bright and colorful 
• Budget-friendly 

Ingredients 

Donuts – Mini donuts are what I used. But you are welcome to do full-size donuts, too. 

Fruit Loops—I used fruit loops for the feathers. Any “o”-shaped breakfast cereal works, such as Cheerios, Apple Jacks, etc. You don’t have to use Fruit Loops cereal.

Candy Eyes – Find candy eyes in the baking aisle at your grocery store. 

Toothpicks – You will use toothpicks to secure the feathers on the mini donuts. 

How to Make

 Step 1: Grab your ingredients and lay out your donuts. Then, with a toothpick string on a few fruit loops. 

I did 5 per toothpick, but you can adjust to what fits. 

Step 2: Stick each toothpick into the donut on one side. I did four toothpicks with cereal per mini donut. 

Step 3: Break a red or orange toothpick in half and use that for the turkey’s beak. Press it into the center of the donut’s front. 

Step 4: Now press on two candy eyes. 

Serve and enjoy! 

Expert Tip: You can use frosting to secure the eyes and nose on. I just pushed them in to get them to stick on donuts. 

Storage

You can make these donuts a day in advance. Store them in an airtight container on the counter. 

These will dry out, so only 24 hours ahead of time. Then carefully plate the turkey-themed donuts and enjoy. 

Helpful Tips and Variations 

•  The eyes and nose will come off easily. You can secure them on with frosting or even melted chocolate. 
• Use full-size donuts if you want. Just add more feathers to the back. 
• Feel free to make a rainbow color on each toothpick instead of a single layer of each color. 
• You can use white frosting and an upside-down mini chocolate chip for eyes instead of candy eyes. 
• Use an M&M in replace of the Fruit loop beak. Yellow or Orange works excellent. 

FAQs 

More Donut Recipes

• Samoa Donuts 
• Homemade Glazed Donuts
• Gingerbread Donuts 
• Christmas Donuts 
• Apple Cider Donuts 
• Nutella Stuffed Donuts 

Have you tried the recipe? If so, please leave a star rating in the recipe card below or drop a comment.  Also stay in touch with me through social media by following me on Facebook, Pinterest, or My Facebook Group

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Turkey Donuts For Thanksgiving

Make Thanksgiving extra sweet with these fun turkey donuts! Adorably decorated with candy eyes, colorful feathers, and a tasty candy eyes, these cute turkey treats are perfect for kids and festive gatherings

Course Breakfast

Cuisine American

Keyword donut turkey craft, fall donut, fruit loop donuts, thanksgiving breakfast idea, thanksgiving donut idea, thanksgiving donuts, thanksgiving themed donuts, Turkey donuts

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 12 servings

Calories 196kcal

Author Kelsey

Equipment

• Porcelain Serving Platters Rectangular Trays White Serving Platters for Party, Stackable Set of 4,12 inch

Ingredients

• Mini Donuts
• Fruit Loops
• Candy Eyes
• Toothpicks

Instructions

• Start by sitting donuts in a single layer. Make as many of these turkey donuts as you want. 
• Next, grab a toothpick and add 4-5 Fruit Loops on the toothpick. 
• Stick toothpick on the back side on top of the donut. I did 4 toothpicks per donut. 
• Then press your candy eyes in the front. Use a little pressure to ensure they stay. 
• Break a Fruit Loop in half and use a piece for beak. Press firmly as well. 
• Then serve up the mini turkey donuts for breakfast or a snack. 
• Make as many turkey donuts as you would like. Only do 1 or do 10, the choice is yours.

Video

Notes

Donuts – Any flavor of donuts works. I used a pumpkin spice donut. Feel free to do homemade donuts if you prefer store bought. 

Full size donuts – If you do full size donuts just add more lines of cereal for the feathers to fill out the back of the donut. 

Frosting or Corn Syrup – You can secure the eyes and beak on by a little frosting or dab of corn syrup if you are afraid of them falling off. 

Turkey Feathers – Any type of "0" shaped cereal will work. Have fun and get creative. You can even change up the items for eyes and beak.

Storing Donuts – If you want to make these ahead of time, go right ahead. Then store in an airtight container on the counter. I don’t recommend making more than 24 hours in advance. The donuts will dry out pretty fast.

Nutrition

Serving: 1g | Calories: 196kcal | Carbohydrates: 39g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Cholesterol: 3mg | Sodium: 184mg | Fiber: 3g | Sugar: 20g

If you try this fruit loop donut, let me know. My son loved the Thanksgiving themed donut, it is tasty and offers a fun fall donut theme.

The post Quick and Cute Turkey Donuts For Thanksgiving appeared first on Bake Me Some Sugar.

They’re similar to breakfast burritos but with a fried flour tortilla shell for added crunch. Burritos are identical to the chimichangas you get at Disney California Adventure. This air-fried breakfast chimichangas recipe is a game-changer for your breakfast game. 

Since breakfast is the most essential part of the day, don’t you think we should start treating it like this? Why waste time eating sugary cereal bowls when you can fill your bellies with such recipes?

The meat and cheese paired with the softness of the tortilla prove that breakfast is the perfect time to spoil yourself – and enjoy every bite. 

If you’re a fan of all things breakfast, check out my bacon, egg, and cheese bagels, hashbrowns casserole, or this oven-baked bacon.

Why You’ll Love These Breakfast Chimichangas

• This easy breakfast recipe is versatile in what you fill inside the center of each tortilla. 
• It is loaded with hearty ingredients that are going to fuel your body. 
• It is an excellent source of protein that can be used for breakfast sausages or swapped in with bacon or other protein sources. 
• It is cheaper than eating out and has easy everyday ingredients to make. 
• Perfect for meal planning and freezing for later reheating and topping with your favorite salsa.
• You can easily add ingredients you love to customize your golden brown chimichangas.

Ingredients Needed For Sausage and Egg Chimichangas

• Flour Tortillas
• Breakfast sausage
• Potato 
• Shredded cheese
• Salt and pepper
• Oil

How to make Chimichangas for Breakfast

Cut up the potato into cubes. (about 1 ½ inches in size) Cover in oil, salt & pepper, then put them in the air fryer basket. Cook for 8 minutes at 400 degrees. 

Cook the sausage in a skillet on the stove. Break apart the sausage until it’s crumbly. Once cooked, remove the sausage from the skillet. 

Whisk the egg into the sausage grease and scramble it. 

Mix the sausage, eggs, potatoes, and cheese in a bowl. 

Combine the ingredients in a flour tortilla and fold. Spray the air fryer basket with nonstick spray, then add the folded burrito. 

Add the burrito to the basket and cook for 5 minutes at 380 degrees. Flip and cook for another 3 minutes. 

Breakfast Chimichanga Tips 

• Be sure to flip the tortilla in the air fryer. This is essential to getting the entire chimichanga crispy. 
• Do not overstuff the egg mixture; your chimichangas may break open as they cook. 
• Use toothpicks to poke into the edge of the flour tortillas to help ensure the shell holds in place as it is air-fried. 
• When folding the tortilla, fold so that the seams are closed. If not, the mixture will leak out, causing a mess. 
• Adding more ingredients like diced onions or fresh cilantro is a fast and straightforward way to boost the flavor.
• Don’t forget the toppings! This is where each person can make their chimichanga taste unique and different.

How do I store leftover chimichangas?

If your eyes are bigger than your belly and you have leftovers, rejoice! You can enjoy this flavor and taste again.

To store, let the cooked chimichanga cool and add it to an airtight container. Please place it in your fridge, and plan on eating it within two days.

To restore some of that crispiness, you can add the chimichanga back to the air fryer for a couple of minutes to reheat and cook it! 

FAQs

More Breakfast Recipes

• Blackstone Breakfast Sandwich
• TikTok Cinnamon Rolls
• Giant Pop Tart

Have you tried the recipe? If so, please leave a star rating in the recipe card below or drop a comment.  Also stay in touch with me through social media by following me on Facebook, Pinterest, or My Facebook Group

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Breakfast Chimichanga

Breakfast Chimichanga are a sausage, egg, potatoes, and cheese stuffed flour shell that is then air fried to crispy perfection. Learn how to make these easy sausage chimichangas for breakfast any day of the week.

Course Breakfast

Cuisine American

Keyword air fryer breakfast chimichangas, breakfast chimichangas

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 6 servings

Calories 148kcal

Author Kelsey

Equipment

• Air Fryer
• Skillet
• Measuring Cups 

Ingredients

• 6 tortillas flour
• 1/2 pound sausage any variety
• 1 medium potato
• 1 cup cheese shredded
• salt to taste
• pepper to taste
• olive oil

Instructions

• Cut up the potato into cubes. (about 1 ½ inches in size) Cover in oil and salt & pepper, and then put them in the air fryer basket. Cook for 8 minutes at 400 degrees.
• Cook the sausage in a skillet on the stove. Break apart, so it’s crumbly. Once cooked, take the sausage out of the skillet.
• Whisk the egg into the sausage grease and scramble it.
• Mix together the sausage, eggs, potatoes, and cheese in a bowl.
• Put the mixture into a flour tortilla. Fold. Spray the basket of the air fryer with nonstick spray and then add the folded burrito.
• Add the burrito to the basket and cook for 5 minutes at 380 degrees. Flip and cook for another 3 minutes.

Notes

Meat: You can use cooked bacon, Canadian bacon, chorizo, or any other type of protein. 

Cheese: Shredded cheese of any kind works if you would like. 

Potatoes: You can use shredded hashbrowns instead of diced potatoes if you would like. 

Nutrition

Serving: 1g | Calories: 148kcal | Carbohydrates: 15g | Protein: 7g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 15mg | Sodium: 338mg | Potassium: 52mg | Fiber: 1g | Sugar: 1g | Vitamin A: 126IU | Calcium: 138mg | Iron: 1mg

The post Air Fryer Breakfast Chimichangas appeared first on Bake Me Some Sugar.

These cheese breakfast sandwiches with bacon are so seriously amazing! We don’t eat much breakfast, but on the weekends, making this bacon, egg, and cheese breakfast sandwich is at the top of my list.

If you are looking for more breakfast ideas, try my breakfast hashbrowns, Blackstone breakfast sausage and egg English muffins, or tackle homemade sausage.

Why You’ll Love This Blackstone Bacon Egg Cheese Bagel

• Fast to cook
• Easy to customize
• Great camping food
• Can be doubled or tripled to feed a crowd
• Downright delicious

Great for camping or at home!

Ingredients Needed For Blackstone Bacon Egg and Cheese Sandwich

• Bacon, any variety
• Eggs
• Bagel or English Muffins
• American Cheese, or any other type of cheese you like
• Butter or olive oil

Variations to Recipe 

• Use Canadian bacon, sausage, sliced ham or other types of meat for this sandwich. 
• You can opt for an English Muffin, biscuit, or even French toast as the bread for this breakfast sandwich. 
• Leave off the egg if you are not a fan. 
• Swap the slice of cheese with any cheese, or even use dairy-free cheese if needed. 
• Using some of the bacon grease to cook the uncooked egg will add more flavor to your eggs. 

How To Make Bacon Egg Cheese Bagel

Add slices of bacon to a hot grill over medium heat. Cook until desired crispiness is reached.

Add butter to the Blackstone griddle and add eggs. Depending on your preference, you can make runny eggs, hard eggs, or scrambled eggs. Either make fried or scrambled eggs for your bacon egg and cheese sandwich.

Put butter on the bagels and add to the hot Blackstone. Cook and flip until the desired toastiness is reached. Add melted butter to bagels so they are golden brown when done cooking.

Transfer bacon to the bottom of the bagel, top with an egg, and add a piece of cheese. Add the top of the bagel, cut it in half, and devour! Enjoy! Serve with a cold glass of orange juice! YUM!

Frequently Asked Questions

More Delicious Blackstone Recipes

•  Marinated Pork Chops Blackstone Griddle
• Frozen Fries on The Blackstone Griddle
• 25+ Blackstone Recipes
• Pineapple Chicken

Have you tried the recipe? If so, please leave a star rating in the recipe card below or drop a comment.  Also stay in touch with me through social media by following me on Facebook, Pinterest, or My Facebook Group

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Blackstone Bacon Egg and Cheese Sandwich

Blackstone Bacon Egg and Cheese Sandwich is a toasted bagel that is topped with crispy bacon, egg, cheese, and ready for eating. This is an easy Blackstone Griddle recipe that is a breakfast sandwich.

Course Breakfast

Cuisine American

Keyword bacon egg and cheese sandwich, blackstone bacon egg and cheese sandwich, breakfast sandwich

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 367kcal

Author Kelsey

Equipment

• Blackstone Griddle
• Blackstone Griddle Accessories

Ingredients

• 12 slices bacon any variety
• 4 large eggs
• 4 bagels
• 4 slices American cheese
• butter or olive oil
• salt to taste
• pepper to taste

Instructions

• Add slices of bacon to a hot grill over medium heat. Cook until desired crispiness is reached.
• Add butter to Blackstone griddle and add eggs. You can make runny eggs, hard eggs, or scrambled depending on your preference.
• Put butter on the bagels and add to the hot Blackstone. Cook and flip until the desired toastiness is reached.
• Transfer bacon to the bottom of the bagel, top with an egg and add a piece of cheese. Add the top of the bagel, cut it in half and devour! Enjoy!

Notes

Feel free to swap the bacon for sausage, ham, or omit altogether.
Adjust flavors of cheese as desired.
You only need enough butter to grease the griddle when making the eggs. It will vary depending on how large of a batch you are making.

Nutrition

Serving: 1g | Calories: 367kcal | Carbohydrates: 57g | Protein: 15g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 912mg | Potassium: 134mg | Fiber: 2g | Sugar: 0.5g | Vitamin A: 198IU | Calcium: 238mg | Iron: 2mg

The post Blackstone Bacon Egg and Cheese Sandwich appeared first on Bake Me Some Sugar.

Making breakfast on your Blackstone Griddle is an excellent way to start any day. You can also take your flattop grill camping and on road trips and save money while skipping the drive-thru. Not that there is anything wrong with fast food, but I prefer making my own sausage-cheese breakfast sandwiches instead.

Be sure to try out a few more breakfast recipes like my Blackstone loaded hashbrowns, bacon breakfast sandwich, make ahead breakfast casserole, or homemade breakfast sausage.

Why You’ll Love Blackstone Sausage Egg and Cheese Muffins

• Better than takeout (for real!)
• Fast and easy
• Simple ingredients
• Great for meal prepping
• Kid and adult-approved
• Excellent for camping

Ingredients Needed For Sausage Egg Cheese Muffins

• Breakfast Sausage
• Eggs
• American Cheese Slices
• Butter

How To Make

Turn on the Blackstone Griddle to medium-high heat. Add a layer of butter to grease the griddle. Form the sausage into loose balls, and add to the hot griddle. Cook for 1-2 minutes, then press down hard with a spatula. This will smash the meat so it cooks fast and evenly.

Add lots of butter to the griddle again and let it melt. Add one whole egg at a time and cook until it starts to set up. Flip the egg over to finish cooking to the desired doneness.

NOTE: I fried eggs without egg rings, but you can use them if desired.

Add melted butter to the English muffins and toast on the flattop. Toast them for as long as you like, then flip and toast the other side.

Place one cooked sausage patty on the toasted English muffin, add an egg, and top with a slice of cheese. Add the top of the English muffin and enjoy!

Frequently Asked Questions

More Blackstone Recipes

• Easy Blackstone Pork Chops
• Frozen Fries on Blackstone
• Cowboy Stir Fry
• Blackstone Cauliflower Rice and Chicken

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Blackstone Breakfast Sandwich Recipe

Blackstone Breakfast Sandwich Recipe is made with sausage, egg, cheese in a toasted English muffin. This is a wholesome Blackstone breakfast recipe that is delicious down to the last crumbs. Try this Blackstone sausage egg and cheese muffin recipe today.

Course Breakfast

Cuisine American

Keyword blackstone breakfast sandwich, blackstone sausage egg and cheese muffin

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 212kcal

Author Kelsey

Equipment

• Blackstone Griddle
• Blackstone Griddle Accessories

Ingredients

• 1 pound breakfast sausage divided into 4 patties
• 4 large eggs
• 4 English Muffins
• 4 slices American Cheese
• 3 tablespoons butter or olive oil

Instructions

• Turn on the Blackstone Griddle to medium-high heat. Add a layer of butter to grease the griddle. Form the sausage into loose balls, and add to the hot griddle. Cook for 1-2 minutes, then press down hard with a spatula. This will smash the meat so it cooks fast and evenly.
• Add lots of butter to the griddle again and let it melt. Add one whole egg at a time and cook until it starts to set up. Flip the egg over to finish cooking to desired doneness.
• Add melted butter to the English muffins and toast on the flattop. You can toast them as long as you’d like, then flip and toast the other side.
• Place one cooked sausage patty on the toasted English muffin, add an egg and top with a slice of cheese. Add the top of the English muffin and enjoy!

Notes

I fried eggs without egg rings, but you can certainly use them if desired.
You can cut back on calories by using a lower calorie sausage or cheese. Also light English muffins work too.

Nutrition

Serving: 1g | Calories: 212kcal | Carbohydrates: 27g | Protein: 8g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 615mg | Potassium: 102mg | Fiber: 2g | Sugar: 0.5g | Vitamin A: 198IU | Vitamin C: 0.1mg | Calcium: 249mg | Iron: 1mg

The post Blackstone Breakfast Sandwich appeared first on Bake Me Some Sugar.

Cinnamon apple muffins can be served up for breakfast, brunch, or even a dessert. The cinnamon sugar crumb topping really adds a lot of texture and flavor to the muffins. The tops of the muffins are my son’s favorite part of the fluffy muffins. It is the perfect amount of sweetness paired with the tart Granny Smith apples in each bite. 

Reason We Love These Apple Cinnamon Muffins

• This is a delicious muffin recipe that is light, sweet, and bursting with flavor. You have the slight tart from apples, and warm cinnamon, in a fluffy muffin.
• This muffin is easy to make and serves up your friends and family members. Or gift a loved one.
• You can alter and adjust the ingredients to make your muffins fit your liking. From raisins, dried cranberries, nuts, etc.
• Make ahead friendly for eating later. Or toss in the freezer for meal prepping for busy mornings. These are the best muffins! 

Ingredients 

• Flour – All-purpose flour is used for the base of the muffins and the crumb topping. 
• Baking Powder and Baking Soda – These two ingredients will help the muffins rise and create that fluffy and light texture. 
• Cinnamon – The cinnamon flavor is going to enhance the flavors of the muffin and offer a warm flavor to these tender crumb-topped muffins. 
• Salt – Salt is going to create tons of flavor in all the ingredients. This is one ingredient you do not want to miss. 
• Butter – Reach for real butter to create moist muffins and deepen the flavor. 
• Sugar – Granulated sugar and light brown sugar are both used for the recipe. 
• Eggs – The eggs are a binder in the recipe. I do recommend room-temperature eggs as they blend so well. 
• Sour Cream – Sour cream helps to add moisture but also the sour cream really makes the muffins light! 
• Milk – Milk is used to thin up the batter of course. 
• Vanilla – Vanilla extract creates a rich aroma of flavor. 
• Apples – You will want to use baking apples in terms of what kind of apples to use. The best apples are Granny Smith, Gala, Honeycrisp, etc. You can choose what apple you prefer. 

How to Make

Full steps on how to make the cinnamon apple muffins are featured at the bottom of the post. This is a visual walk through of how it is made.

1. Preheat the oven and prep your muffin tin by placing liners in. Set aside.
2. Next, you will add your dry ingredients in a bowl and mix to combine. Set it to the side.
3. Then in another bowl cream your butter and sugars together. Mix on medium speed until light and creamy.
4. Add in the rest of the wet ingredients and mix to combine.
5. Slowly work in the dry ingredients until they are well combined.
6. Fold in the diced apples, and then pour the muffin batter into the pan.
7. Mix up your crumble topping and spoon over each muffin.
8. Bake as directed, and once the muffins are done let them cool.

Variations to Recipe

• Add in some chopped nuts whether it be sliced almonds, walnuts, or even pecans. I aim for 1/3 cup to 1/2 cup. 
• Mix in some dried cranberries, raisins, or other dried fruit. Dried blueberries are a great mixture to pair with sweet apples for apple blueberry muffins. 
• Leave off the crumble topping to make a classic apple muffin recipe. 
• Instead of regular-sized muffins make jumbo muffins with a jumbo muffin tin or opt for mini muffins! Just adjust the cooking time to fit the size of the muffins. 
• Do half all-purpose flour and half whole wheat flour to create healthy apple muffins. 
• Mix in some white chocolate chips milk or semi-sweet chocolate. 
• Top with a cinnamon streusel. 
• Make a powdered sugar glaze and spoon over the apple-cinnamon muffins once they have cooled a bit. Adds a bit more sweetness! 

Storing Leftover Muffins

Since there are fresh diced apples in the apple cinnamon muffin recipe I do recommend refrigerating the muffins once they are cooled. Remove from muffin pans and place in an airtight container. Then store for up to 5 days in the fridge. Eat cold or warm them up in the microwave or even the oven. 

You can also freeze any of the muffins for later. Just place it in a freezer bag or container. Freeze for 3-4 months. Thaw on the counter for 30 minutes for a quick thaw, refrigerate overnight, or defrost in the microwave. 

Tips for Success

Evenly Dice Apples

Peel and evenly dice apples into bite-size pieces. You want consistent size so your apples don’t overtake the muffins. If you leave the peels on the apples it will create a chewy texture. I prefer no peel on the apples.

Hand Mixer or Stand Mixer

I find that when creaming the butter and sugar together a hand or stand mixer works wonderfully. It ensures all the ingredients are well mixed and you have a very creamy texture to the batter. If you don’t have a stand mixer go right ahead and use a spatula and a whisk for mixing.

Use Paper Liners 

​Did you know the muffin liners are meant to help keep the muffins nice and moist? They also help for easy removal of the muffin tin as well. You will end up with a nice and moist muffin if you use paper liners. 

Add Dry Ingredients to Separate Bowl 

When you are making the muffin batter I always recommend adding dry ingredients into its own bowl. This ensures all the dry ingredients get well mixed so when you incorporate them into the batter you get it evenly mixed. You can use a medium bowl or large bowl to add dry ingredients. 

Double Batch Muffins 

You can make a double batch of these easy apple muffins if you want to serve a crowd or have extras on hand. They are a great recipe for apple season. Just batch-cook the muffins and then refrigerate or freeze the muffins until you are ready to serve them up. 

Wire Rack for Cooling 

​I highly recommend using a cooling rack for cooling your muffins. It allows the muffins to cool from the bottom and the top of the muffins for an even cooling. You never want to store muffins when they are still warm as it can create condensation and spoil or sog up the muffins. 

FAQs

More Apple Recipes

• Instant Pot Apple Pie Filling
• Apple Butter
• Almond Apple Pie
• Caramel Apple Slices

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Apple Cinnamon Muffins

Apple Cinnamon Muffins are a must for the apple season. Fresh peeled and diced apples, warm cinnamon, and a crumb topping that is sweet as can be. Serve these up for breakfast, brunch or even a mid-day dessert.

Course Breakfast

Cuisine American

Keyword apple cinnamon muffins, apple muffins

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 12 servings

Calories 296kcal

Author Kelsey

Equipment

• Muffin Tin
• measuring cups and spoons
• cooling rack optional
• mixing bowl
• Hand Mixer optional

Ingredients

Crumb Topping

• 2/3 cup all-purpose flour
• 1/3 cup light brown sugar packed
• 1 tablespoon granulated sugar
• 1 teaspoon cinnamon
• ¼ cup butter softened

Muffin Batter

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ¼ teaspoon salt
• ½ cup butter softened
• ½ cup light brown sugar packed
• ¼ cup granulated sugar
• 2 large eggs
• ½ cup sour cream
• ¼ cup milk
• 2 teaspoons vanilla extract
• 2 cups peeled and chopped apples chop into ½-inch chunks

Instructions

Crumb Topping

• In a small mixing bowl, whisk together the flour, brown sugar, granulated sugar, and cinnamon.
• Cut in the butter until the mixture is crumbly and no pieces of butter are larger than a pea.
• Set the crumb topping aside to add to the muffins later.

Muffins

• Preheat oven to 425F. Spray 12 cups of a muffin pan with non-stick cooking spray or line with paper muffin cups; set aside.
• In a medium mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt; set aside.
• In a large mixing bowl, beat together the butter, brown sugar, and granulated sugar with an electric mixer on medium speed until smooth.
• Add the eggs, sour cream, milk, and vanilla extract and mix until well combined.
• Pour the dry mixture into the wet mixture and stir together just until the dry ingredients are incorporated.
• Fold in the chopped apples.
• Scoop the batter into the cups of the prepared muffin pan, filling each to the top.
• Spoon the crumb topping evenly over all of the muffins.
• Bake the muffins at 425F for 5 minutes, then reduce the oven temperature to 350F and bake for an additional 15-18 minutes until a toothpick inserted into the center comes out clean.
• Remove the muffins from the oven and cool in the pan for 5 minutes, then remove and cool completely on a wire cooling rack.

Nutrition

Serving: 1g | Calories: 296kcal | Carbohydrates: 41g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 37mg | Sodium: 241mg | Potassium: 106mg | Fiber: 1g | Sugar: 21g | Vitamin A: 423IU | Vitamin C: 0.1mg | Calcium: 54mg | Iron: 1mg

The post Apple Cinnamon Muffins appeared first on Bake Me Some Sugar.

Cranberries are something you see a lot in the fall and winter months. If you are looking for some new ways to use cranberries, consider making these cranberry oatmeal muffins. These homemade muffins are perfect for cranberry season. Trust me, if you enjoy the tart and sweet of cranberries my cranberry oatmeal muffin will tickle those tastebuds. This recipe is coming just in time for the holiday season.  

This cranberry muffin recipe is so easy to make. Whip these up for a quick breakfast or meal prep and toss in the freezer for a quick grab-and-go breakfast in the future. 

Give these easy cranberry muffins with streusel topping a try and let me know how you like them. Pack in your child’s lunch, serve as an easy breakfast, healthy snack, or gift to loved ones. I have even served these up for a holiday brunch and it was the first thing to disappear. 

Give these easy cranberry muffins with streusel topping a try and let me know how you like them.

🍎 Why You Will Love This Recipe

• Fresh or frozen cranberries can be used for this recipe. The tart cranberries really balance out with the sugar and crumbled topping. 
• Rolled oats add incredible texture and flavor and these easily might become your favorite muffins! 
• These muffins are great for breakfast, lunch, or even a snack. 
• This cranberry muffin recipe is freezer-friendly. 
• Easy to make and simple everyday ingredients needed. 
• Perfect amount of tartness and sweetness in every bite of the oatmeal cranberry muffins. 

Ingredients Needed

• Flour
• Salt
• Baking Powder and Baking Soda
• Rolled Oats
• Egg
• Granulated Sugar and Brown Sugar
• Greek Yogurt
• Oil
• Cranberries
• Cinnamon
• Butter
• Walnuts

How to Make

Full directions on these cranberry muffins are in the printable recipe card. This is a visual walk-through for the recipe.

Step One: Preheat the oven and line your muffin tin. Then in a bowl sift your flour and other dry ingredients. Once mixed add in the oats and set aside.

Step Two: Now in a new bowl add egg and sugars together and cream till blended well.

Step Three: Add in yogurt and oil and mix until blended. Scrape down the sides as needed.

Step Four: Now you will slowly add your dry ingredients to the wet. Then fold in the cranberries.

Step Five: Scoop the batter into the muffin tin, and then begin on the streusel.

Step Six: For the streusel, you just mix the flour, sugar, cinnamon, butter, and walnuts together to a crumble. Then sprinkle on top of each muffin in the muffin tin. 

Step Seven: Bake as directed and then remove from oven and let cool a bit then serve.

Variations to Recipe

• Substitute Plain yogurt or sour cream for the Greek yogurt in the recipe
• Do pecans replace walnuts, or skip the nuts altogether? 
• You can do half all-purpose flour and half white whole wheat flour to make them a bit healthier. 
• Skip the streusel topping and just add a dusting of sugar or make a simple glaze to drizzle on top. 
• Use fresh or dried cranberries instead of frozen cranberries. I love the tart fresh cranberries as they offer a bit more flavor than dried ones. 
• Add in other fruit to add a variety of flavors, like raspberries or blueberries, or even some diced strawberries. 
• Add in some orange zest and a splash of orange juice to make these an orange cranberry muffins recipe. If you want a stronger orange flavor add in a few drops of orange extract.
• Mix in a tablespoon of flax seed for added fiber in the muffins. 

Try this red currant cranberry cheesecake for another cranberry recipe.

How To Store Cranberry Muffins 

Refrigerate: I place the cranberry muffins in the refrigerator for up to five days. This will help give them a quality muffin. If you like muffins warm toss them in the microwave for a quick reheat or even wrap them in aluminum foil and warm them up in the oven. Store in an airtight container or plastic bag that seals. Just remove as much air as you can. Also make sure the muffins are fully cooled before you go to store them. 

Freezing Muffins: You can freeze cranberry muffins. These muffins are so great frozen and thawed. Just place them in an airtight container or freezer bag and toss in the freezer for up to three months. Thaw on the counter or in the fridge the night before. These are great to keep in the freezer to pull out for a healthy breakfast on the go when you don’t have time to whip up breakfast. 

Tips For Making The Best Muffins

• Preheating the oven is key to making quality muffins. Let the oven be at the proper temperature for 5 minutes before you add muffins to bake. 
• Add a little rice to the muffin tin before you place the paper liners. The dry rice will soak up any oil and keep the liners from getting greasy. I just use dried long-grain rice under the muffin cups. 
• Sift the flour, baking soda, and powder. This will help to give you a light texture. It keeps the muffins light and airy, instead of tough and dense. 
• You want to cream your butter and sugar together for 2 minutes until it is fluffy and changes in color. This creates a whole new texture to the cranberry oatmeal muffin recipe. 
• Don’t overmix the batter or it will become rubbery and dense. No one wants tough muffins so use a light hand. 
• Fold in cranberries to the batter with a spatula. If you use frozen berries it can bleed a little bit when they are mixed. 

🍊 Can I Add Orange Into This Cranberry Muffin Recipe 

Sure, if you want to add in 2 tablespoons of orange zest for that fresh and sweet citrus flavor to these muffins.

I love them as is, but you are more than welcome to add in orange if you love cranberry orange muffins. 

Common Questions

Looking for more muffin recipes

• Lemon Blueberry Muffins
• Chocolate Chip Oat Muffins
• Pumpkin Carrot Muffins
• Pecan Pie Muffins

Have you tried the recipe? If so, please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below or drop a comment.  Also stay in touch with me through social media by following me on Facebook, Pinterest, or My Facebook Group

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Cranberry Muffins

Cranberry Muffins are a great breakfast on the go. These cranberry oat muffins are easy, delicious, and a sweet treat. Fresh or frozen cranberries can be used in this muffin recipe.

Course Breakfast

Cuisine American

Keyword best cranberry mufffins, christmas muffins, cranberry muffins, cranberry oat muffins, cranberry recipe, frozen cranberry recipe, muffin recipe, muffins with cranberries, what to use with cranberries, winter muffins

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 15 muffins

Calories 215kcal

Author Kelsey

Equipment

• Measuring Cups 
• Mixing Bowls
• Wilton Non-Stick Bakeware Muffin and Cupcake Pan

Ingredients

• 1 cup all-purpose flour
• Pinch salt
• 1 tsp baking powder
• ½ tsp baking soda
• 1 cup rolled oats
• 1 egg
• ¼ cup granulated sugar
• ½ cup brown sugar
• 1 cup Greek yogurt
• ½ cup vegetable oil
• 1 cup frozen cranberries

For the sugar topping/streusel:

• 2 tbsp all-purpose flour
• 5 tbsp granulated sugar
• ½ tsp cinnamon
• 2 tbsp cold butter
• ¼ cup chopped walnuts

Instructions

• Preheat the oven to 400 degrees and line muffin tin with paper cups.
• Then in a bowl sift flour, salt, baking powder and baking soda. Mix until the dry ingredients are mixed.
• Add rolled oats into the dry ingredients, mix and set aside.
• Then in a bowl, you want to cream eggs and sugar, this will just take a minute. You can use a stand mixer or a whisk and a bowl.
• Add in your yogurt, oil, and mix thoroughly until the batter is mixed. Try not to overmix.
• Now you will add in the dry ingredients to wet and mix until formed.
• Fold in frozen cranberries. You can use fresh cranberries if that is what you have on hand.
• Scoop into muffin tin, and set aside.
• Then in a bowl mix up the streusel topping. Sprinkle a bit onto each muffin.
• Garnish with chopped walnuts and bake for 20 minutes or until cooked through.

Notes

How to tell when muffins are done: You will know the muffins are done when you stick a toothpick in the center and it comes out clean.

Nuts: Feel free to omit nuts or swap them out if you would like.

Cranberries: Fresh or frozen cranberries can be used.

Freezing: Feel free to freeze any leftover muffins you don't plan to eat. They will store for 3 months in the freezer.

How to store muffins: I like to store these cranberry oat muffins in an airtight container in the fridge.

Nutrition

Serving: 1muffin | Calories: 215kcal | Carbohydrates: 26g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Cholesterol: 17mg | Sodium: 108mg | Fiber: 1g | Sugar: 14g

These Christmas muffins are such a delight. Serve up around the holidays for a fun treat for young and old. Whip these up and let me know what you think. 

Have you ever had cranberry muffins? 

The post Cranberry Muffins with Walnuts and Oats appeared first on Bake Me Some Sugar.

You might also know these biscuits as angel biscuits, swim biscuits or butter swim biscuits. They are square biscuits that are baked in a pan of melted butter. The lemon lime soda is the secret ingredient to give the ultimate fluffy biscuit texture. 

For a sweet twist, you will want to try these blackberry biscuits. Or you can try these garlic parmesan biscuits for a savory biscuit recipe.

What Are 7 Up Biscuits? 

7 Up biscuits are delicious and savory Bisquick biscuits that are mixed and poured into a prepared baking dish. There is no cookie cutter for this biscuit mix. Simply slice with a knife and serve up these buttery biscuits that are made with simple ingredients. 

Reasons Why You Will Love These Biscuits 

• Easy biscuit dough that you can whip up in a matter of minutes and get them tossed in the oven to bake up. 
• Homemade biscuits that kids and adults will both enjoy. 
• Easy biscuits that require no rolling out dough and using a cookie cutter. 
• These are some of the easiest biscuits you will ever make. 
• Fluffy texture that melts in your mouth. 

Ingredients Needed

Lemon Lime Soda – Sprite, 7-Up, or even a ginger ale all work great for the soda for the recipe. The carbonation is going to really create a fluffy texture to the biscuit dough.

Butter – Salted butter is used! Make sure that it is real butter and not margarine.

Bisquick – Bisquick mix is the flour mixture used for making the biscuit dough. If you do not have Bisquick on hand learn how to make homemade Bisquick.

Sour Cream – Sour cream is going to ensure the biscuits are moist but also they add tons of flavor to the biscuit dough.

How to Make

1. Preheat the oven as directed and prep your baking dish. 
2. Next in a large mixing bowl add your Bisquick and sour cream. Mix to create a crumble. 
3. Then add the lemon-lime soda and mix the dough. It will be sticky. 
4. Next, melt butter in the microwave. Add a bit of butter to the bottom of the pan with 1/3 cup of butter. 
5. Spoon the batter on top of the butter and spread it out to all edges of the pan. 
6. Use a knife and cut the biscuit dough into 12 square biscuits. Drizzle with the rest of the butter. 
7. Bake as directed until the golden brown color. 

Variations to Recipe

• Shortening can be used in replace of butter. But the butter offers a better texture in my opinion. 
• Plain Greek yogurt can be used in a swap of sour cream. 
• Add a touch of honey or sugar to the batter for a sweet flavor. 2 tablespoons of sugar or 2-3 tablespoons of honey will work great. 
• Melt butter and add some minced garlic to create garlic butter biscuits. 
• Dice up jalapenos finely and mix in the dough for a spicy biscuit. Place on the dinner table as a side dish. 
• Add a little shredded chicken and then pair the biscuits with chicken pot pie soup. 

Tips For Success

Don’t overmix the dough or it can make the biscuit dough heavy and dense. 

Ensure you place the biscuits in a preheated oven that has been preheated for at least 5-10 minutes. 

​Make sure the carbonated beverage has not become stale. Otherwise, it will not create that light and fluffy texture. 

The biscuits are done when you stick a toothpick in the tops of the biscuits and it comes out clean of wet batter. 

Storing

I recommend refrigerating the biscuits in an airtight container. They will store for 3-4 days in the fridge. I find the flavor of the biscuits tastes best when refrigerated. You can warm it up in the microwave or the oven.

Also, you could freeze biscuits. Simply place your biscuits in a freezer container or freezer bag. The biscuits will freeze for 2-3 months.

FAQs

More Recipe Ideas

• Garlic Focaccia Bread
• Cheddar Beer Bread
• Clover Leaf Rolls
• Buttermilk Cornbread

Have you tried the recipe? If so, please leave a star rating in the recipe card below or drop a comment.  Also stay in touch with me through social media by following me on Facebook, Pinterest, or My Facebook Group

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7 Up Biscuits

7 Up Biscuits are a light and fluffy biscuit that melt in your mouth. These butter biscuits are a great side dish to pair with dinner.

Course Side Dishes

Cuisine American

Keyword 7 up biscuit recipe, 7up biscuits, butter biscuits

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 12 servings

Calories 210kcal

Author Kelsey

Equipment

• 9×13 Baking Pan
• mixing bowl
• Measuring Cups 

Ingredients

• 4 cups Bisquick or store brand version
• 1 cup sour cream
• 1 cup Sprite or 7-Up
• 1 stick butter melted

Instructions

• Preheat the oven to 450 degrees. Grease the baking dish with cooking spray and set it aside.
• In a large bowl you will add the sour cream and Bisquick. Mix to combine.
• Then slowly work in the lemon lime soda, creating a dough.
• Melt the butter in the microwave. Then pour 1/3 cup of butter to the bottom of the pan.
• Scoop the biscuit dough over the buttered pan, and spread the batter to all sides of the baking dish.
• Use a knife and slice the biscuit dough into 12 squares.
• Then drizzle with butter.
• Bake for 13-15 minutes or until golden brown on top or until it is baked through.
• Remove the biscuits from the oven and let them cool for 5 minutes or so. Then serve and enjoy.

Notes

Greek Yogurt – You can use a Greek yogurt that is plain in flavor in swap of sour cream. 

Shortening – Swap the butter with shortening if you want. I find the butter is going to give more flavor to the biscuits. 

Dough – If you find your dough is too wet you can add a bit more Bisquick to the dough. 

Nutrition

Serving: 1g | Calories: 210kcal | Carbohydrates: 26g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 12mg | Sodium: 517mg | Potassium: 89mg | Fiber: 1g | Sugar: 5g | Vitamin A: 121IU | Vitamin C: 0.3mg | Calcium: 91mg | Iron: 1mg

The post 7 Up Biscuits appeared first on Bake Me Some Sugar.

Zucchini season is in full swing. So these zucchini lemon muffins are on the top of my list. There is something about the fresh lemon flavor that just creates a wow factor. Lemon poppy muffins are my all-time favorites. So creating this recipe was a must-try…

This muffin recipe does have a nice lemon flavor but isn’t overpowering. Use up your summer zucchini with these great muffins. Try this lemon loaf with zucchini for another delicious dessert. Try these sweet muffins today for a simple muffin recipe. 

If you love zucchini like me, make sure to try out my other zucchini recipes. Easy chocolate zucchini cake, ground beef and zucchini skillet, or crunchy zucchini chips. 

This Lemon Poppy Seed Zucchini Muffins Recipe Is…

• Made from scratch muffins that are fantastic as warm muffins served right from the oven or chilled. 
• Freshly grated zucchini offers a boost of nutrients to the muffins. Shred zucchini for a twist to these tender lemon zucchini muffins. 
• Lemon juice and zest are used for the right amount of lemon in each bite. 
• Freezer-friendly muffins you can make and serve up to your family all year round. 
• Easy recipe for breakfast or dessert! 

Ingredients Needed

Here is all you need for these breakfast muffins, simple ingredients with a big flavor.

Zucchini – The first ingredient is zucchini. I use a grater to grate up the whole zucchini. Skin and all. This is a great way to sneak in extra veggies into your picky eaters diet.

Lemon – You will use lemon juice and lemon zest ( I use this zester). This gives these muffins a stand out flavor. 

Eggs – The binder that helps all the ingredients stick

Flour – All purpose flour is needed. Scoop the flour into the measuring cup, then level it off with a knife. 

Baking soda, baking powder, salt – These ingredients help to flavor and offer that fluffy texture. 

Poppy Seeds – There is something about poppy seeds that are irresistible to me when joined with lemon.

Granulated Sugar – The perfect sweetness to the muffins without making the muffins too sweet. 

Sour Cream – The sour cream adds just a hint of tangy flavor to the muffins. 

Vegetable Oil – When making muffins you will find oil is great as it helps to keep the muffins moist. 

Vanilla – I used vanilla extract but you can use almond extract for a twist of flavor. 

How To Make

Full directions on how to make lemon poppy seed zucchini muffins are in the printable recipe card. This is a visual walkthrough of how this zucchini muffin recipe is made.

1. Preheat the oven and prep your muffin pan with muffin liners. Set it aside.

2. In a large bowl, you will cream your granulated sugar, oil, lemon zest, and lemon juice. Mix on low to medium speed for 1-2 minutes.
3. Next pour in your eggs, mixing to combine. Followed by sour cream and vanilla.

4. Next, I add in the salt, baking soda, baking powder, poppy seeds, and salt. Then I slowly add in the flour. Ensure the dry ingredients and wet ingredients fully incorporate. Scrape down the sides of the bowl. 

5. Now you will fold in the grated zucchini, and fold it into the batter.

6. Pour the poppy seed muffin batter into the lined pan, I did about 3/4th full, and then bake as directed.
7. Let the muffins cool for a few minutes then place them on a cooling rack to allow the muffins to cool completely.

Tip for Shredding Zucchini

• I used a rotary grater to get thinly sliced zucchini. Just wash and grate with the skin on.
• You also want to place the zucchini on a plate that is lined with a paper towel. Then place paper towels on top. This is going to soak up the excess liquid from the zucchini. You can also sprinkle with a little salt to pull excess water out.
• Just give it a little bit of a squeeze and then place the zucchini into the muffin batter and fold it in. This is going to help give you a moist muffin.

Variations and Tips For Success

• Feel free to use a jumbo muffin tin or mini muffin tins, just adjust the cooking time to the muffins.
• Stick a toothpick in the muffin tops, if it comes out clean of wet batter, the muffins are done.
• Leave out the poppy seeds for a plain lemon zucchini muffin recipe.
• Mix powdered sugar and lemon juice together for a sweet lemon glaze to drizzle over the top of the cooled muffins.
• Swap the sour cream with buttermilk or plain Greek yogurt.
• Zucchini shreds really easy, you can use a food processor to shred or a hand shredder.
• If you have pre-shredded frozen zucchini that works, or grab fresh zucchini to grate.

Storing Muffins

Refrigerate – I like to refrigerate any muffins you don’t eat right away. Store in an airtight container or sealed bag in the fridge for 4-7 days. The muffins are best fresh, as they will begin to dry out with each day.

Freezing – You can also freeze these muffins. Allow the muffins to fully cool and then place in a freezer container or even a freezer bag. Freeze muffins for 2-4 months. Then thaw on the counter for about an hour or refrigerate for a slow thaw.

FAQs

Related Recipes

• Chocolate Zucchini Cupcakes
• Zucchini Cake
• Crispy Zucchini Fritters

Have you tried the recipe? If so, please leave a star rating in the recipe card below or drop a comment.  Also stay in touch with me through social media by following me on Facebook, Pinterest, or My Facebook Group

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Lemon Poppy Seed Zucchini Muffins

Lemon Poppy Seed Zucchini Muffins are a delicious and easy lemon muffin that is paired with shredded zucchini. The perfect zucchini recipe for summer. These lemon zucchini muffins are a must.

Course Desserts

Cuisine American

Keyword lemon poppy seed zucchini muffins, lemon zucchini muffins, zucchini muffins

Prep Time 10 minutes minutes

Cook Time 18 minutes minutes

Total Time 28 minutes minutes

Servings 12

Calories 226kcal

Author Kelsey

Equipment

• Muffin Pan
• Grater
• Zester
• Measuring Cups 
• mixing bowl

Ingredients

• 1 1/2 cups all purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 1/2 tablespoons poppy seeds
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup vegetable oil
• 1/4 cup sour cream
• 2 tablespoons lemon juice (1 large lemon)
• zest of one lemon
• 1 teaspoon vanilla extract
• 1 cup zucchini, shredded

Instructions

• Preheat the oven to 350 degrees. Then place muffin liners in your muffin tin and set it aside.
• Grate your zucchini and place it in between paper towels and let it sit while you are mixing up your muffin batter.
• Next in a large bowl add your granulated sugar, oil, lemon juice and zest. Mix on low to medium speed for 1-2 minutes.
• Next add in the sour cream, vanilla, eggs, poppy seeds, salt, baking powder, and baking soda. Mix to combine.
• Then you will add in the flour, a little at a time. Mix until it is combined.
• Now you will squeeze your zucchini in between the paper towels to remove some of the liquid. Then fold in the zucchini to the batter.
• Pour the lemon poppy seed batter into the muffin tin to about 3/4th the way full.
• Bake 18-23 minutes or until the muffins are cooked through. Then allow the muffins to cool a bit.

Nutrition

Serving: 1g | Calories: 226kcal | Carbohydrates: 29g | Protein: 3g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 157mg | Potassium: 63mg | Fiber: 1g | Sugar: 17g | Vitamin A: 75IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg

The post Lemon Poppy Seed Zucchini Muffins Recipe appeared first on Bake Me Some Sugar.

I love my Blackstone my sister got me as a birthday gift. If you love cooking on your Blackstone try out my Blackstone hashbrowns that are topped with bacon and eggs. Also, try this Blackstone French toast for another breakfast recipe. Try this Blackstone breakfast sandwich recipe. Or try this bacon bagel sandwich on your Blackstone Griddle.

Want more Blackstone recipes? Make sure to try out these tasty creations: Smash Burgers, Omelettes, or Smashed Potatoes.

This breakfast cooks so fast on the Blackstone griddle! You can serve this up for breakfast or dinner any night of the week.

This Blackstone Hashbrown Recipe Is…

• Cheesy hashbrowns that are topped with bacon and eggs.
• Serve up for breakfast, lunch, or dinner.
• This Blackstone recipe cooks fast and takes minimal effort to make.
• Simple ingredients you might have on hand already.
• Family-friendly loaded hashbrowns recipe!

Ingredients

Bacon – Reach for any cut or variety of bacon you would like.

Hashbrowns – I used store-bought hashbrowns. You are welcome to use frozen I just recommend thawing first as you don’t want the frozen potatoes to warp the hot blackstone.

Eggs – If you like eggs here is a great way to add extra protein to your recipe.

Cheese – I love cheesy hashbrowns so I wanted to add this in for added goodness. The cheese is optional!

Butter – Real butter that is unsalted is what I prefer as the bacon has enough salt for my liking.

Salt and Pepper – Season to taste.

Variations to Recipe

Meat – you can use any type of meat you would like. You can cook sausage, chorizo, or even steak. Feel free to reach for whatever protein you would like.

Eggs – Skip over easy or fried eggs feel free to whip up scrambled and top of the hashbrowns.

Potatoes – Reach for shredded or opt for cubed potatoes. You will just cook the potatoes a bit longer as cubed potatoes will take longer.

Veggies – Dice up peppers, onions, and even mushrooms or other vegetables of your choice to mix in the loaded hash browns.

How to Make

Full steps are below, this is a quick walkthrough on how it is made with visual images.

1. Heat your griddle on medium to medium-low heat. Add butter and let it melt on the Blackstone.
2. Once the griddle is hot add your hashbrowns in a thin layer. Season with salt and pepper.
3. Allow the hashbrowns to set for a few minutes to create a nice golden brown crust.
4. Flip hashbrowns. On the other side of the griddle lay out your bacon and cook until your bacon is fully cooked.

5. Once hashbrowns are fully browned on both sides create a circle with the hashbrowns, like a well.
6. Add your eggs in the center and cook to sunny side up, over easy, or even scramble them.

7. Once the eggs are done, top with the cooked bacon, and sprinkle on cheese.
8. Let the cheese melt and then dish up this Blackstone breakfast!

Storing

Any leftovers you have can be stored in the fridge in a sealed container. The mixture will last 2-3 days. Then reheat in the microwave or even on the Blackstone or on a pan on the stovetop.

FAQs

More Blackstone Recipes

• Philly Cheesesteaks
• Pineapple Chicken
• Balsamic Pork Chops

Have you tried the recipe? If so, please leave a star rating in the recipe card below or drop a comment.  Also stay in touch with me through social media by following me on Facebook, Pinterest, or My Facebook Group

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Blackstone Loaded Hashbrowns

Blackstone Loaded Hashbrowns are a Blackstone griddle breakfast recipe. This is a crispy hashbrown that is topped with bacon, eggs and cheese. A delicious breakfast recipe, brunch, or dinner idea.

Course Breakfast

Cuisine American

Keyword blackstone hashbrowns, loaded hashbrowns

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Calories 212kcal

Author Kelsey

Equipment

• Blackstone Griddle
• Grill Spatula
• Grill Press

Ingredients

• 1-2 tablespoons butter
• 1 tablespoon oil
• 1 pound hash browns – thawed and patted dry if frozen
• 4 slices bacon
• 4 eggs
• 1 cup shredded cheddar cheese
• salt and pepper – to taste

Instructions

• Heat your Blackstone on medium-low heat. Then add your butter onto the griddle and let it melt.
• Once the butter is melted and the griddle top is nice and hot you will place a thin layer of hashbrowns on the Blackstone. Add your oil to help create that nonstick surface. Season as you would like.
• Let it cook for a few minutes, until it creates a golden and crispy crust to the potatoes.
• While the hashbowns are cooking place your bacon to the other side of the Blackstone. I like to put a press on the bacon to help prevent it from shriking.
• Next once the hashbrowns are fully cooked make a hole in the center of the hashbrowns. Add your eggs in the center of hashbrowns and cook until they are done to your desired preference.
• Once the eggs and bacon are done, place bacon on top of the hashbrowns and eggs. Then sprinkle with cheese. Once the cheese is melted dish up and season with salt and pepepr and enjoy.

Video

Notes

Cook Time: Depending on how hot your griddle is will vary on how long it takes to cook the potatoes, bacon, and eggs. 

Eggs: You can cook your eggs over easy, sunny side up, scramble, etc. The choice is yours. Leaving the hashbrowns around the eggs helps keep the eggs in place. 

Hashbrowns – Sometimes the hashbrowns can be dry out so if you need you can add a splash of water or oil to help keep the hashbrowns moist. 

Bacon: You can do turkey bacon, opt for sausage, chorizo, or go meatless. 

Veggies: Saute up some onion and peppers for added flavor to the hashbrowns. 

Nutrition

Serving: 1g | Calories: 212kcal | Carbohydrates: 1g | Protein: 12g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 200mg | Sodium: 271mg | Potassium: 83mg | Sugar: 0.3g | Vitamin A: 608IU | Calcium: 225mg | Iron: 1mg

The post Blackstone Loaded Hashbrowns with Bacon and Eggs appeared first on Bake Me Some Sugar.

This viral hack has really taken the world over. It is an easy recipe but also very affordable. No rolling out dough and making homemade cinnamon rolls. These delicious cinnamon rolls come from the canned rolls. Grab that baking pan and get to cooking.

If you are a fan of this Tik Tok cinnamon rolls recipe, make sure to check out my other Tik Tok inspired recipes. Try this Tik Tok cinnamon roll dump cake, or this green goddess salad.

This Viral TikTok Cinnamon Rolls Recipe Is…

• Tik-Tok cinnamon roll hack
• Made with a can of cinnamon rolls
• Quick and easy
• Viral recipe
• Minimal effort
• Simple ingredients
• Easiest cinnamon rolls

Now, if you feel up to it, try out my homemade chocolate cinnamon rolls that are made from scratch.

Ingredients You Will Need

Cinnamon Rolls – You can use any style of canned cinnamon rolls. I used the Pillsbury Grands Cinnamon Rolls for this recipe.

Now you can use any flavor of cinnamon rolls you would like. I love cinnamon rolls with the cream cheese icing.

Heavy Cream – So reach for a cup of heavy cream. This is going to create such a rich flavor to the rolls to make it taste totally different than a store bought cinnamon roll.

Then top with the icing and it makes a delicious treat for breakfast or dessert.

How to Make

Full steps on how to make these Tik Tok cinnamon rolls with heavy cream are in the printable recipe card at the bottom of the post. Just scroll to the bottom of the post.

Step One: Grease Pan

You will preheat the oven and grease your baking dish with nonstick cooking spray or butter.

Step Two: Add Cinnamon Rolls and Cream

Next add in the cinnamon rolls in a single layer. Then you will pour the heavy cream over the rolls.

Step Three: Bake Rolls and Ice

Bake the rolls until they are golden brown and baked through. Once done remove and then add your frosting or icing that came with the cinnamon rolls.

These cinnamon rolls are best served warm fresh from the oven.

Storing Leftover Cinnamon Rolls 

If you do not eat all the rolls you will want to store leftovers in an airtight container in the fridge. You will only want to leave the cinnamon rolls out at room temperature for up to two hours.

You can warm them up in the microwave the next morning for a delicious start to your day. Or you can warm them up in the oven, just cover with foil to prevent the Pillsbury cinnamon rolls from drying out. Feel free to top with extra icing to help moisten up the rolls.

Common Questions Asked

More Breakfast Recipes

Want more ideas for breakfast? Try out these other delicious breakfast recipes that are calling your name.

• Breakfast Sausage
• Banana Cinnamon Muffins
• Avocado Toast
• Bread Machine Cinnamon Rolls

Printable Recipe Card

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Viral Tik Tok Cinnamon Rolls

This viral Tik Tok cinnamon rolls recipe is a must make. You use canned Pillsbury Grands cinnamon rolls and heavy cream. It creates fluffy and rich cinnamon rolls that will win over a crowd.

Course Breakfast

Cuisine American

Keyword cinnamon rolls with heavy cream, tik tok cinnamon rolls

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 10

Calories 81kcal

Author Kelsey

Equipment

• 9×13 Baking Dish
• Measuring Cups 

Ingredients

• 2 17.5 ounce cans Pillsbury Grands cinnamon rolls
• 1 cup heavy cream

Instructions

• Preheat the oven to 350 degrees. Then grease your 9×13 baking dish with cooking spray or butter.
• Place your cinnamon rolls in the casserole dish.
• Pour the heavy cream all over the rolls and sides of the rolls.
• Bake in a preheated oven for 25-30 minutes or until the cinnamon rolls are golden brown and baked through.
• Once done, frost with the icing or frosting that came with the cinnamon rolls.
• Serve warm.

Notes

Refrigerate any leftovers in the fridge in an airtight container. 

I have found the Grands cinnamon rolls offer the best fluffy texture and flavor. You will find other brands might not offer the best results. But feel free to try any rolls. 

Nutrition

Serving: 1g | Calories: 81kcal | Carbohydrates: 1g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 27mg | Sodium: 6mg | Potassium: 23mg | Sugar: 1g | Vitamin A: 350IU | Vitamin C: 0.1mg | Calcium: 16mg | Iron: 0.02mg

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When you make your own sausage you control the ingredients used. Plus you can make a mild or spicy sausage to fit your preference. I did add a little maple syrup for a sweet and savory sausage, but that is optional. You can use this sausage to make these Blackstone breakfast sandwiches.

This is the best breakfast sausages for mixing into sausage balls, making crescent roll sausage bites, or this sausage biscuit casserole.

This Breakfast Sausage Recipe Is..

• Savory Breakfast Sausage
• Easy Ingredients
• Uses Ground Pork
• Made with A Handful Of Seasonings
• Freezer Friendly

Ingredients Needed

• Ground Pork
• Diced Bacon
• Egg
• Maple Syrup – optional
• Oil
• Spices and Herbs

How to Make

Full steps on how to make breakfast sausage is in the printable recipe card. This is a visual walk through on how to make sausage from scratch.

Step One: Start by using a medium bowl and add in the ground pork, and diced up raw bacon.

Step Two: Season with the sage, thyme, garlic powder, nutmeg and salt and pepper. Use your hands to mix to combine the ingredients.

Step Three: Then you will add in maple syrup if you want to have a maple sausage. If you don’t want a sweet sausage, leave the syrup out.

Step Four: Add oil in a skillet and heat on medium heat.

Step Five: Cook the sausage patties for about 3-4 minutes per side. You want the sausage to fully cook and become golden brown on the outsides.

Variations to Breakfast Sausage

• Spice it up with some red pepper flakes or cayenne pepper to create a spicy sausage.
• Swap maple syrup with brown sugar to sweeten up the homemade sausage.
• You could use a white pepper instead of black pepper.
• Change up the seasonings you use to flavor your sausage if you would like. Just mix into the sausage mixture as you would then shape into patties and cook.

Storing Sausage

Here are some tips for storing your breakfast sausage patties! You can freeze them as raw breakfast patties or freeze cooked patties.

Refrigerate – You will want to refrigerate any of the sausage you do not eat right away. Just place in an airtight container and store for up to three days in the fridge.

Then you can reheat in the microwave or in a skillet. If you heat up in a skillet add a little bit of water to prevent the sausage from drying out.

Freezing – You can freeze your patties raw or cooked. Place your cooked patties on a lined baking sheet and freeze for 1 hour. Once the patties are frozen you can place in a freezer friendly container or bag.

For raw patties, I like to use wax paper between each layer of sausage patties. This will prevent the patties from sticking together.

Then freeze for 3-5 months. Thaw the raw sausage patties in the fridge overnight, then cook. You can heat the reheat patties straight from being frozen if you would like.

FAQs

More Breakfast Recipes

• Hashbrown Breakfast Casserole
• Cranberry Muffins
• How to Cook Bacon In Oven
• Bacon Toast Cups

Have you tried the recipe? If so, please leave a star rating in the recipe card below or drop a comment.  Also stay in touch with me through social media by following me on Facebook, Pinterest, or My Facebook Group

Print

Homemade Breakfast Sausage

Homemade breakfast sausage is so easy to make. Ground pork, spices, and more. Perfect sausage patties every single time. Try out this recipe for breakfast, brunch, etc.

Course Breakfast

Cuisine American

Keyword breakfast sausage, breakfast sausage recipe, homemade sausage

Prep Time 5 minutes minutes

Cook Time 8 minutes minutes

Total Time 13 minutes minutes

Servings 12 patties

Calories 192kcal

Author Kelsey

Equipment

• Skillet

Ingredients

• 1 1/2 pounds ground pork
• 3-4 strips bacon diced
• 1 teaspoon thyme
• 1 teaspoon sage
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon nutmeg optional
• 2 tablespoons maple syrup optional
• 1-2 tablespoons oil

Instructions

• In a medium bowl you will add your pork and diced bacon. Mix to combine.
• Next you will add in the sage, thyme, garlic powder, salt, pepper, nutmeg and then add in the maple syrup if you want.
• Mix well with your hands and form into patties. I made 12 sausage patties.
• Add oil into a skillet and heat on medium heat. Once hot add your sausage into the pan and cook in batches.
• Brown the sausage on the outside and ensure the internal temperature is 145 degrees F to ensure the pork is fully cooked.
• Repeat cooking patties until they are all cooked. Serve and enjoy.

Notes

Maple Syrup – This is optional. I love adding it in for a sweet twist to the sausage. 

Spicy Sausage – Add in some red pepper flakes to make a spicy breakfast sausage. 

Nutrition

Serving: 1g | Calories: 192kcal | Carbohydrates: 1g | Protein: 9g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 41mg | Sodium: 465mg | Potassium: 146mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 51IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg