Breakfast Archives - A Beautiful Mess

Tater Tot Casserole

Emma Chapman — Mon, 08 Sep 2025 13:02:00 +0000

We’re excited to share our Tater Tot Casserole recipe. If you are needing a simple, crowd-pleasing meal, try this tater tot casserole. Even our 2-year-old approves. This is so comforting with basic, easy to love ingredients. Plus, this dish works for many occasions. Personally, I love this as part of a big family breakfast served alongside eggs and maybe something sweet (like sticky buns or cinnamon rolls), but it could work just as well as a main course or side dish at a potluck or holiday meal.

This may be a regional thing but you could also call this a tater tot hotdish. It has all the necessary elements—potatoes, meat, and can of condensed soup. In the Midwest where I live, we call it a casserole. Layers of meat, cheese and crispy tater tots create an affordable, filling meal—you’ll love this easy recipe!

Ingredients

Ground Beef – We used a lean ground beef. You may also swap it for sausage or turkey sausage if you want to lean into the breakfast vibe.
Garlic – Minced garlic.
Cream of Mushroom Soup – Or cream of chicken soup.
Cheddar Cheese – For a melty, cheesy layer.
Tater Tots – Frozen tater tots work just fine for this recipe.
Chives or other Fresh Herbs – As garnish.

This tater tot casserole is essentially five basic ingredients, but I’ll share a few ways I spice it up so it’s more flavorful or seasonal. You’ll bake this all in a casserole dish.

Directions

Mince the garlic. In a large skillet or pan over medium-high heat, brown the ground beef with the garlic until cooked (no pink remains). The meat can be slightly undercooked at this stage, so don’t overcook it, as it will bake in the oven for another 35 minutes.

Remove the pan from the heat and stir in the can of soup and season with a little salt and pepper.

Now assemble the casserole. Lightly grease a 9×13 casserole dish. Add the meat mixture. Then sprinkle on the grated cheese. Then add a layer of tater tots to the top (frozen).

Bake at 350°F (177°C) for 35-40 minutes. The tater tots should look golden brown and crispy and the mixture below will be bubbling. Top with chives or other fresh herbs and serve warm.

Tips for Making

Sometimes, I add more seasoning to the meat as I brown it, just for added flavor. Some good additions include: chili powder, cayenne, Italian seasoning, black pepper, onion powder or other spices you may love.
If you want to reduce the amount of fat in this casserole, you could swap the ground beef for a ground turkey or ground chicken. You can also use ground pork if you like.
I like to top this tater tot casserole with some green onions or chives, but you could use other fresh herbs like cilantro or for a holiday rosemary or thyme.

More Casserole Recipes:

Broccoli Casserole
Corn Casserole
Green Bean Casserole – with fresh green beans
Chicken and Rice Casserole
Loveless Cafe Hashbrown Casserole
Best Baked Macaroni and Cheese
Duchess Sweet Potato Casserole
Stuffing Topped Macaroni and Cheese
Cauliflower Au Gratin
Overnight No-Boil Lasagna

Tater Tot Casserole

Simple 5-ingredient casserole with frozen tater tots on top

Course Breakfast, Main Course

Cuisine American

Keyword tater tot casserole recipe, tater tot hotdish, tater tots casserole

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 361kcal

Author Emma Chapman

Equipment

1 9×13 baking dish casserole dish

Ingredients

1 pound ground beef
5 cloves garlic
1 can cream of mushroom soup
2 cups cheddar cheese
25 ounces frozen tater tots
2 tablespoons chives or green onions optional
salt and pepper

Instructions

Mince the garlic.
In a pan over medium heat, brown the ground beef with the garlic until cooked (no pink remains). The meat can be slightly undercooked at this stage, so don’t overcook it, as it will bake in the oven for another 35 minutes.
Remove the pan from the heat and stir in the can of soup and season with a little salt and pepper.
Now assemble the casserole. Lightly grease a 9×13 pan. Add the meat mixture. Then sprinkle on the grated cheese. Then add the tater tots (frozen).
Bake at 350°F (177°C) for 35-40 minutes. The tater tots should look golden brown and crispy and the mixture below will be bubbling.
Top with chives or other fresh herbs and serve warm.

Notes

Sometimes, I add more seasoning to the meat as I brown it, just for added flavor. Some good additions include: chili powder, cayenne, Italian seasoning, onion powder, or other spices you may love.

If you want to reduce the amount of fat in this casserole, you could swap the ground beef for a ground turkey or chicken.

I like to top this tater tot casserole with some green onions or chives, but you could use other fresh herbs like cilantro or for a holiday rosemary or thyme.

Nutrition

Huevos Rancheros

A Beautiful Mess — Tue, 17 Jun 2025 15:10:34 +0000

Huevos Rancheros, also called Rancher’s eggs, is a light breakfast option usually consisting of fried eggs over corn tortillas topped with salsa or pico de gallo. The reason I think of this as a light breakfast is because traditionally it was served as a second breakfast to ranchers after they would come back from working in the early morning.

This huevos rancheros recipe is how I like to make it; which is a bit more Tex-Mex style. I like to use tostada shells, which are crispy corn tortillas. It’s like a giant tortilla chip. If you can’t find them simply make your own by frying a corn tortilla. But I like the crunchiness paired with the fried egg (runny yolk). I also top mine with either refried beans or black beans. This makes the meal a little more filling but still a vegetarian friendly breakfast.

Related: Next up try our breakfast burrito recipe or chilaquiles.

Ingredients

Tostada shells – or corn tortillas
Eggs
Refried Beans
Oil
Salsa
Pico de Gallo
Avocado

More topping options include: guacamole, avocado salsa, sour cream or greek yogurt, shedded cheese, and hot sauce.

How to make Huevos Rancheros

Spread the refried beans in a thin layer over the tostada shells. Warm in the oven at 350°F for 5-8 minutes.

Fry or cook the eggs however you prefer. I like fried eggs with a runny yolk, but sunny side up or soft scrambling is great too.

Top the warmed tostadas with the eggs. Then add your other toppings like salsa, pico de gallo and fresh avocado. Sprinkle with a salt and pepper or add some hot sauce. Serve warm.

Tips and Notes

If you don’t have tostada shells you can lightly fry the corn tortillas before using in this recipe. I sometimes will substitute tortilla shells for tortilla chips in a pinch too.
You can swap the refried beans for black beans or ranch style beans.
You can warm the beans on the stove top rather than the oven if it’s easier or you don’t have access to an oven. I like using the oven if I am making more than a couple of these at once as I can put all the tortillas in the oven at one time and keep them warm as I cook all the eggs.
I fry eggs in a little oil, usually olive oil, but any cooking oil will do. You could also use butter instead of oil.
If you are looking for a quality nonstick pan I recently started using this Nordic Ware Ceramic pan and I love it!

More Mexican and Tex-Mex Style Recipes

Huevos Rancheros

Crispy corn tortillas topped with beans, egg and salsa.

Course Breakfast

Cuisine Mexican

Keyword eggs, huevos rancheros

Prep Time 5

Cook Time 5

Total Time 10

Servings

Calories 423kcal

Author A Beautiful Mess

Ingredients

2 tostada shells
2 eggs
½ cup refried beans
2 teaspoon oil
½ cup salsa
½ cup pico de gallo
1 avocado

Instructions

Spread the refried beans in a thin layer over the tostada shells.
Warm in the oven at 350°F for 5-8 minutes.
Fry or cook the eggs however you prefer. I like fried eggs with a runny yolk, but sunny side up or soft scrambling is great too.
Top the warmed tostadas with the eggs.
Then add your other toppings like salsa, pico de gallo and fresh avocado. Sprinkle with a salt and pepper or add some hot sauce. Serve warm.

Notes

If you don’t have tostada shells you can lightly fry the corn tortillas before using in this recipe. I sometimes will substitute tortilla shells for tortilla chips in a pinch too.
You can swap the refried beans for black beans or ranch style beans.
You can warm the beans on the stove top rather than the oven if it’s easier or you don’t have access to an oven. I like using the oven if I am making more than a couple of these at once as I can put all the tortillas in the oven at one time and keep them warm as I cook all the eggs.
I fry eggs in a little oil, usually olive oil, but any cooking oil will do. You could also use butter instead of oil.

Nutrition

Waffle Recipe

Emma Chapman — Wed, 14 May 2025 13:02:00 +0000

This homemade waffle recipe is the ultimate breakfast. Slightly crispy on the outside with a soft, fluffy interior and plenty of flavor these waffles are everything waffles should be. If you love our homemade pancakes you must try these next!

What is the difference between waffle and pancake batter? Not much, to be honest. You often can use them interchangeably, like when you use a mix (think Bisquick). But, this waffle recipe adds a little more fat, oil, to the batter to help create that crispy exterior. It’s the prefect vehicle for maple syrup!

Related: This is one of my all-time favorites followed closely by this crepes recipe. Don’t choose. Make both soon.

Waffle Ingredients

All-purpose flour
Brown sugar
Baking powder
Salt
Milk
Oil
Egg
Vanilla extract

I use cooking oil spray for the waffle iron, although many waffle irons really don’t need any oil added. You will also want some butter and maple syrup for serving.

Directions

In a medium size mixing bowl stir together the dry ingredients: flour, sugar, baking powder and salt.

Now add the wet ingredients: milk, oil, egg, and vanilla extract. Stir these in until wet batter forms.

Heat your waffle iron according to the directions. When ready add 1/4 cup batter (or more or less depending on your size waffle iron) and cook until done. My waffle iron has a green light that lights up when the waffle is done, but I usually add another 30 seconds on to this for a crispy exterior.

Serve warm with butter and maple syrup.

Tips and Substitutions

You can use granulated white sugar instead of brown sugar if needed. I like the flavor brown sugar adds, but white sugar is perfectly fine too.
I tend to use canola or vegetable oil but any liquid cooking oil will work. If your oil has a strong flavor, like some olive oils and coconut oil, this will impart that flavor to your waffles.
You can add 1/4 teaspoon cinnamon or pumpkin pie spice to add more flavor to this recipe.
Waffle irons can vary quite a bit in size and how hot they get, so you will need to read the instructions of yours and experiment to get the prefect cook time.

More Breakfast Recipes

Waffles

Crispy exteriors and soft, fluffy interior waffles.

Course Breakfast

Cuisine American

Keyword waffles

Prep Time 5

Cook Time 1

Total Time 6

Servings

Calories 225kcal

Author Emma Chapman

Equipment

waffle iron

Ingredients

1 cup all-purpose flour
¼ cup brown sugar
2 teaspoons baking powder
⅛ teaspoon salt
¾ cup milk
¼ cup oil
1 egg
1 teaspoon vanilla extract

Instructions

In a medium size mixing bowl stir together the dry ingredients: flour, sugar, baking powder and salt.
Now add the wet ingredients: milk, oil, egg, and vanilla extract. Stir these in until wet batter forms.
Heat your waffle iron according to the directions. When ready add 1/4 cup batter (or more or less depending on your size waffle iron) and cook until done. My waffle iron has a green light that lights up when the waffle is done, but I usually add another 30 seconds on to this for a crispy exterior.
Serve warm with butter and maple syrup.

Notes

You can use granulated white sugar instead of brown sugar if needed. I like the flavor brown sugar adds, but white sugar is perfectly fine too.
I tend to use canola or vegetable oil but any liquid cooking oil will work. If your oil has a strong flavor, like some olive oils and coconut oil, this will impart that flavor to your waffles.
You can add 1/4 teaspoon cinnamon or pumpkin pie spice to add more flavor to this recipe.
Waffle irons can vary quite a bit in size and how hot they get, so you will need to read the instructions of yours and experiment to get the prefect cook time.

Nutrition

Breakfast Burrito

Emma Chapman — Mon, 12 May 2025 13:02:00 +0000

I love a savory breakfast and this easy breakfast burrito recipe hits the spot! Crispy potatoes, soft scrambled eggs and plenty of flavor all wrapped up in a warm tortilla. Sign me up immediately.

You could likely also call this a breakfast wrap in that there isn’t anything particularly burrito about it other than it’s breakfast food wrapped up like a burrito. I tend to stick to more Tex-Mex type ingredients but you can customize this all sorts of ways.

Related: Love breakfast? Next up try our chilaquiles recipe.

Breakfast Burrito Ingredients

Hash brown patties
Eggs
Sausage
Cheese
Flour tortillas
Salt and pepper

I also like to add cilantro and a little hot sauce inside the breakfast burrito, but this is up to you. I typically serve salsa on the side, rather than inside the burrito as it can make it soggy.

Directions

Cook the hash brown patties. I do this by placing the frozen hash brown patties in the air fryer and air frying (at 390°F) for 10-11 minutes. You could also pan fry or bake if you don’t own an air fryer.

Whisk together the eggs and soft scramble in a nonstick pan, seasoning with a little salt and pepper.

Cook the sausage until done, or warmed through if you are using precooked or vegetarian sausage.

Now that all the ingredients for the breakfast burrito are ready, you can assemble the burritos. If your tortilla shells are cold, or have been refrigerated, warm them for 10 second in the microwave or in a pan. This to prevent tearing when we roll them up.

Place a warm tortilla shell over a large square of aluminum foil. Add the ingredients: hash brown patty, scrambled eggs, sausage, shredded cheese, chopped cilantro and a little hot sauce (optional). Roll into a burrito and then wrap in the aluminum foil. Repeat to make however many breakfast burritos you are making.

Place the prepared breakfast burritos in the oven at 400°F for 8-10 minutes. This is to make sure everything is warmed the same temperature and also to melt the cheese. Another option is to bake or pan fry them like a chimichanga.

Once the cheese is melted tear the foil away and enjoy your breakfast burrito. Serve alongside some salsa, sour cream, etc.

Tips and Substitutions

Hash brown patties make this SO easy to make. But, you can use other potato options like hash browns, tater tots, etc. I like something crispy and air frying is great if own an air fryer.
If you want fluffier eggs, add a tablespoon or two of milk as you whisk them. If you don’t own a quality nonstick pan you may want to add a little butter or oil to the pan before cooking so the scrambled eggs don’t stick.
Breakfast sausage is great here or you can use a vegetarian breakfast sausage (we do this a lot at our house, that’s what is pictured here) or other proteins like bacon.
Shredded cheddar cheese is what I tend to use but any melty cheese is great like pepper jack or Colby jack.
If you prefer to microwave these rather than use the oven swap the aluminum foil for parchment or wax paper.

More Tex-Mex and Mexican Recipes

Breakfast Burrito

Crispy potatoes, scrambled eggs, cheese and sausage all rolled up in a flour tortilla

Course Breakfast

Cuisine American

Keyword breakfast burrito

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 400kcal

Author Emma Chapman

Ingredients

2 hash brown patties
2 eggs
2 sausage patties
½ cup cheddar cheese
2 flour tortillas

Instructions

Cook the hash brown patties. I do this by placing the frozen hash brown patties in the air fryer and air frying (at 390°F) for 10-11 minutes. You could also pan fry or bake if you don’t own an air fryer.
Whisk together the eggs and soft scramble in a nonstick pan, seasoning with a little salt and pepper.
Cook the sausage until done, or warmed through if you are using precooked or vegetarian sausage.
If your tortilla shells are cold, or have been refrigerated, warm them for 10 second in the microwave or in a pan. This to prevent tearing when we roll them up.
Place a warm tortilla shell over a large square of aluminum foil. Add the ingredients: hash brown patty, scrambled eggs, sausage, shredded cheese, chopped cilantro and a little hot sauce (optional). Roll into a burrito and then wrap in the aluminum foil. Repeat as needed.
Place the prepared breakfast burritos in the oven at 400°F for 8-10 minutes.
Once the cheese is melted tear the foil away and enjoy your breakfast burrito. Serve alongside some salsa, sour cream, etc.

Notes

Hash brown patties make this SO easy to make. But, you can use other potato options like hash browns, tater tots, etc. I like something crispy and air frying is great if own an air fryer.
If you want fluffier eggs, add a tablespoon or two of milk as you whisk them. If you don’t own a quality nonstick pan you may want to add a little butter or oil to the pan before cooking so the scrambled eggs don’t stick.
Breakfast sausage is great here or you can use a vegetarian breakfast sausage (we do this a lot at our house, that’s what is pictured here) or other proteins like bacon.
Shredded cheddar cheese is what I tend to use but any melty cheese is great like pepper jack or Colby jack.
If you prefer to microwave these rather than use the oven swap the aluminum foil for parchment or wax paper.

Nutrition

75+ Easter Brunch Ideas

Elsie Larson — Tue, 15 Apr 2025 13:00:00 +0000

We’re planning a big Easter egg hunt gathering and so today we rounded up Easter brunch recipes for all ages! Scroll through to find breakfast casseroles, cinnamon rolls, side dishes, French toast casserole, banana bread, quiche, brunch cocktails and more (and don’t forget the Mimosas)!

You’ll find the perfect recipes for your Easter brunch menu!

Carrot-Shaped Pastries

Make these savory spring-themed pastries, perfect for an Easter brunch or dinner.

Get the Recipe

The Best Fruit Salad

A recipe for classic fruit salad. The citrus honey dressing makes the flavors bright and delicious. This recipe is made with strawberries, grapes, raspberries, banana, pineapple, oranges, blackberries and kiwi, and includes a sauce that makes it so tasty!

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Peeps Jello Shots

Learn to make novelty Easter-themed jello shots that look just like peeps for the adults on your guest list.

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Speckled Easter Egg Cake

A dessert recipe inspired by Cadbury eggs. This cake is the perfect centerpiece for your Easter brunch.

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Deviled Eggs Recipe

Learn to make classic deviled eggs plus a few variations. These are essential for an Easter gathering.

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Easy No-Bake Key Lime Pie

An easy key lime pie that can be made the night before.

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Easy Overnight Oats

An easy and delicious way to make no-cook oatmeal for breakfast

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Ambrosia Salad

A creamy, sweet fruit salad. This old school recipe is perfect for Easter.

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Overnight Cinnamon Rolls

These delicious cinnamon rolls can be make the night before and ready to pop in the oven or just ice in the morning.

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Easter Bunny Pink Pancakes

Learn to make Easter Bunny pancakes for Easter morning.

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Bakery-Style Giant Rice Krispie Treats

Learn to make oversized, soft Rice Krispie treats just like a bakery.

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7 Layer Salad

The classic 7-layer salad includes ingredients like lettuce, peas, onions, hard boiled eggs, bacon and cheese. The sauce makes this recipe so delicious.

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Roasted Carrots

Learn to make oven roasted carrots in just 30 minutes.

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No-Bake Banana Cream Pie

This delicious no-bake banana cream pie recipe is quick, easy and a crowd-pleaser for your next party.

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Creamy Chicken Dip

This recipe is so good! It reminds me of fancy tea sandwiches. Adults and children alike will love this recipe.

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Cookie Dough Dip

A no-bake chocolate chip cookie dough dip recipe. Bonus: It’s healthier than it looks!

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Banana Bread

A moist and flavorful banana bread recipe without butter.

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Oreo Dip

Easy Oreo dip recipe. Make this recipe in five minutes. I love serving this with fresh strawberries.

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Cream Cheese Fruit Dip

It only takes five minutes to make an easy vanilla, strawberry, chocolate, or caramel cream cheese fruit dip—perfect for any party! Serve with fruit, pretzels, cookies and berries.

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Air Fryer Donuts

Learn to make homemade donuts from canned biscuits in the air fryer.

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Sheet Pan Breakfast Sandwiches

Easy sheet pan breakfast sandwiches made with Hawaiian rolls, cheddar cheese and breakfast sausage. These are easy to make ahead for your brunch.

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Best Baked Macaroni and Cheese

This is a classic baked macaroni and cheese recipe with no eggs or evaporated milk. It’s creamy, delicious and can be prepped in advance.

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Classic Pea Salad with Bacon

An easy to make mayonnaise-based pea salad to serve at your next family lunch.

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Blueberry Muffin Cookies

These cookies embody all of my favorite parts of a muffin, namely sweet, delicious flavors (these feature blueberries and candied ginger) and the crown, crumble tops.

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Tater Tot Casserole

A simple five-ingredient casserole with frozen tater tots on top. This brunch recipe can be prepped the night before.

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Whipped Feta Dip

Whipped feta dip with honey and pita bread. This fancy dip recipe is perfect for a family brunch or lunch.

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Pinwheel Sandwiches

Finger food perfect for any party or school lunch. Make these for the kids’ table at your Easter brunch.

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Creamy Pasta Salad

A creamy, mayonnaise-based pasta salad recipe. Pasta salad is perfect for a spring party.

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Chicken Pot Pie

Delicious and easy chicken pot pie with premade crust and rotisserie chicken. You can easily customize the crust design for your occasion.

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Creamy Chipotle Carrot Soup

Carrot soup is a great crock pot recipe to serve at an Easter gathering.

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No-Bake Cheesecake Truffles

These easy no-bake truffles are made with a boxed cheesecake mix. They are simple to make and easy to customize with a chocolate color that matches your party decor.

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Mandarin Easter Bunny Craft For Kids

Make this cute Easter bunny from oranges for your kids’ tablescape.

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Bird’s Nest Cookies

These classic bird’s nest cookies are a dessert I most often associate with Easter, but it’s a fun one for anytime in the spring to celebrate the changing of the seasons. If you’ve never had bird’s nest cookies before, they are crunchy chocolate and peanut butter no-bake treats that get topped with candy eggs.

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Peach Bellini

Fresh Peach Bellini made with sparkling wine, peach puree, and raspberry.

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Strawberry Mojito

A recipe for a strawberry mojito using fresh ingredients—mint leaves, lime and strawberries.

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Easy No-Bake Cherry Cheesecake

Learn to make delicious no-bake cherry cheesecake at home! The total prep time for the recipe is about two and a half hours.

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Screwdriver Drink

A classic brunch cocktail with a little twist. Learn to make the perfect Screwdriver cocktail at home.

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Strawberry Shortcake Donuts

The epic love story between Emma Chapman and donuts continues. Did you know that this is my, I believe, 11th donut recipe I’ve shared on the blog? These are perfect for an Easter celebration.

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Stuffed Pancake Puffs

Stuffed pancake puffs are a great brunch option. They can be stuffed with peanut butter, chocolate (such as Nutella) or cream cheese.

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Grown Up Strawberry Shortcake Shake

Learn how to make this delicious grown up milkshake.

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Mini Pineapple Upside Down Cakes

One of my grandmother’s favorite desserts is pineapple upside down cake. These mini cakes hit the spot and are a great choice for a party as they are easier to serve.

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Jello Poke Cake – 3 Ingredients

A flavorful, moist cake made with a boxed cake mix and Jello.

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Watermelon Smoothie

An easy recipe for a watermelon smoothie. This refreshing recipe feels like springtime in a glass.

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Cinnamon Toast Crunch Shot

If you love the cereal then you’ll love this creamy, boozy shot!

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Cortado

An easy to make fancy coffee drink for a brunch gathering.

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Coffee Smoothie

Make a delicious, rich, creamy coffee smoothie in just five minutes.

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How to Make French Press Coffee

How to make the prefect cup of French press coffee.

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Latte Recipe

How to make a classic latte at home. You can add syrup in an flavor to create a flavored latte.

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Chai Latte

Learn to make a classic chai latte using black tea mixed with spices and warm milk.

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Watermelon Mint Frosé

An excellent brunch cocktail choice. This slushee cocktail is easy to make in your blender.

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Pink Lemonade

Learn to make pink lemonade that is naturally colored using watermelon or cranberry juice. This recipe is perfect for an Easter brunch.

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Iced Mocha

This is the iced version of a classic mocha!

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Banana Smoothie

Blend up a healthy banana smoothie in just five minutes. This recipe is simple, tasty and satisfying.

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Flat White

Learn to make a Flat White at home.

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Paloma Cocktail

Learn to make a Paloma cocktail at home. This recipe is made with grapefruit juice, lime, soda water, tequila and a salted rim.

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Cold Brew Coffee

Get step-by-step instructions to make cold brew coffee concentrate and the perfect cold brew at home!

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Harvey Wallbanger Cocktail

Learn to mix a Harvey Wallbanger using vodka, orange juice and Galliano L’Autentico. This is like a fancier version of the screwdriver.

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Rum Glazed Crullers

Have you ever made French crullers? I love the twisted ridges on these fancy little treats. That coupled with the airy insides. You will love this decadent brunch recipe.

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Oven Roasted Tomato Basil Quiche

Learn to make this delicious quiche recipe.

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Saturday Morning Blender Waffles

Waffles are always on our brunch menu.

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Pecan Pie Sticky Buns

Your guests will love these epic, homemade sticky buns. The texture is absolutely perfect.

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Rosemary and Mushroom Hashbrown Casserole

A savory vegetarian breakfast casserole.

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Upside Down Banana Coffee Cake

This banana coffee cake recipe is so good and easy to make!

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Chocolate Chip Bread

Easy quick bread recipe that doesn't require any yeast or rising time.

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Overnight Baked Blueberry Muffin Oatmeal

An easy baked oatmeal recipe made with fresh berries.

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Strawberry Shortcake Overnight Baked Oatmeal

Baked strawberry oatmeal topped with crumbled shortbread on top.

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Blueberry Smoothie

Recipe for a healthy and delicious blueberry smoothie topped with fresh berries.

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Air Fryer Breakfast Potatoes

Our favorite brunch side dish is always breakfast potatoes. This is a recipe I never skip. Use fresh herbs and flaky salt to level them up.

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One Banana – Banana Bread

The best banana bread recipe using only one banana!

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Turkey Meatball Quiche

A delicious quiche recipe with a homemade crust. You have to try this one!

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Agua Fresca

Learn to make refreshing Agua Fresca at home using this easy, healthy recipe! Use fresh fruits and vegetables such as watermelon, cucumber, pineapple, melon and mint.

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Biscuits and Gravy Casserole

Easy cheesy biscuits and gravy casserole recipe.

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Zucchini Bread Recipe

A simple and moist quick bread recipe made with zucchini and carrots.

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Fruit Punch

Learn to make homemade fruit punch.

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Dragon Fruit Smoothie

Learn how to make a delicious and healthy dragon fruit smoothie.

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Monkey Bread with biscuits

An easy, classic monkey bread recipe.

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French Toast Casserole

A bread pudding-like breakfast with the flavors of French toast.

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Tropical Smoothie

Make a delicious tropical smoothie using pineapple, mango and more.

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Sheet Pan Totchos

Sheet pan nachos with tater tots and ground beef. These are an epic brunch recipe!

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More Easter Ideas

How to make Grits – 15 minutes

Emma Chapman — Fri, 04 Apr 2025 19:21:18 +0000

Grits is simply dried corn that has been ground into a fine porridge. It’s not too dissimilar from polenta. When I think of grits, I think of southern comfort cooking. But you don’t have to be from the south to enjoy this easy, delicious food. Grits can be made savory and sweet and served at breakfast, lunch or dinner. It’s a super versatile food.

Sometimes folks are intimidated about making grits, assuming there’s a right way and a wrong way, but this really isn’t true. Like most foods, there are more or less traditional ways to make and serve it, but in the end it comes down more to your own taste and preferences. In this post, I will show you how to make basic, delicious grits you can then customize all sorts of ways.

Related: If you like grits for dinner, next up learn how to make risotto—another creamy, tasty grain that can be served with all sorts of meals.

Ingredients

Grits
Water
Chicken bouillon
Butter
Salt
Black pepper

I usually stir some cream (half and half) and shredded or grated cheese into my grits as well. But it depends what I am serving alongside it. I use water and chicken bouillon when making savory grits (which is most of the time).

How to Make Grits

Bring the water to a boil. Add the chicken bouillon cube and stir to dissolve.

While whisking, stir in the grits and continue to cook on medium/high heat for 12-14 minutes. Stir occasionally so the grits do not stick to the bottom of the pan.

Remove from heat and stir in the butter, salt and pepper. Grits are done when they have a smooth and creamy texture and the grains feel softened, not gritty. If adding cream and cheese, add this now so everything can melt together and get warm.

Tips and Notes

Grits are made with a 4:1 ratio of water (or stock) to grits. In the recipe card here I’ve listed 2 cups of water to 1/2 cup of grits (in order to make two servings). You can cut this in half, double it, etc. Just use the 4:1 ratio as your guide.
Grits are usually labeled as simply grits, stone-ground or old fashioned. If the package says “instant,” this means the grits have been pre-cooked and the preparation is different (only need to add boiling water).
You can substitute the water and chicken bouillon cube for chicken stock or broth. You can also use other types of stock (beef, seafood, etc.), depending how you want to flavor your grits and what you are serving them with.
If you want to make the grits richer, add more butter, cream or cheese. If you want the grits to be thinner, add more liquid when cooking.
If I am wanting to make sweet grits, I skip the bouillon cube and black pepper and will usually add a little brown sugar and cinnamon to flavor and sweeten the grits. Cream and butter are still great additions, or you can add a little bit of cream cheese.

What to Serve with Grits

How to make Grits

Soft, savory and creamy stone-ground grits made with just a few ingredients.

Course Breakfast, Main Course, Side Dish

Cuisine American

Keyword grits

Prep Time 3

Cook Time 12

Total Time 15

Servings

Calories 352kcal

Author Emma Chapman

Ingredients

½ cup grits
2 cups water
1 chicken bouillon cube
2 tablespoons butter
¼ cup cream
salt and pepper

Instructions

Bring the water to a boil.
Add the chicken bouillon cube and stir to dissolve.
While whisking, stir in the grits and continue to cook on medium/high heat for 12-14 minutes. Stir occasionally so the grits do not stick to the bottom of the pan.
Remove from heat and stir in the butter, salt and pepper. Grits are done when they have a smooth and creamy texture and the grains feel softened, not gritty.
If adding cream and cheese, add this now so everything can melt together and get warm.

Notes

Grits are made with a 4:1 ratio of water (or stock) to grits. In the recipe card here I’ve listed 2 cups of water to 1/2 cup of grits (in order to make two servings). You can cut this in half, double it, etc. Just use the 4:1 ratio as your guide.
Grits are usually labeled as simply grits, stone-ground or old fashioned. If the package says “instant,” this means the grits have been pre-cooked and the preparation is different (only need to add boiling water).
You can substitute the water and chicken bouillon cube for chicken stock or broth. You can also use other types of stock (beef, seafood, etc.), depending how you want to flavor your grits and what you are serving them with.
If you want to make the grits richer, add more butter, cream or cheese. If you want the grits to be thinner, add more liquid when cooking.
If I am wanting to make sweet grits, I skip the bouillon cube and black pepper and will usually add a little brown sugar and cinnamon to flavor and sweeten the grits. Cream and butter are still great additions, or you can add a little bit of cream cheese.

Nutrition

Easy Overnight Oats

Emma Chapman — Wed, 19 Mar 2025 13:03:00 +0000

When it comes to healthy, on-the-go breakfasts, it’s hard to beat overnight oats. This make-ahead breakfast option is easy (the base is only two ingredients!) and fast to throw together for the next morning, or to meal prep for several days at once!

You can customize the flavor at the beginning, or just start with the plain base and add fresh toppings in the morning for a completely customizable dish. While there are delicious versions of oats that take longer to make (like our favorite baked oatmeal), this overnight oats recipe is a great option for those who like a simple morning or are pressed for time before work or school.

Looking for other oatmeal recipes? Check out:

What are overnight oats?

Overnight oats are an easy no-cook way to make individual servings of oatmeal ahead of time so you can just grab one out of the fridge as needed. Rather than cooking the oatmeal on the stove to soften the oats, you soak the raw oats in your milk of choice overnight (or for at least two hours).

You can eat the oats cold, or you can warm them up for a hot breakfast. It’s also easy to grab a jar of overnight oats on-the-go as you head out the door if you only have a short window for breakfast. There are endless overnight oat flavor combinations that you can try, so find the one that you like the best!

Are overnight oats healthy?

Because they have about 5 grams of protein per half cup, oats can be a good choice to help keep you satiated through the morning. They also contain 4 grams of fiber per cup and are a nutrient dense food as well, so it’s a solid choice to start your day with as long as you tolerate grains well.

Base Ingredients

If you’re short on groceries, you technically only need these two ingredients for your overnight oats base …

Milk of choice: You can use whatever milk (dairy or non-dairy milk like almond milk, oat milk, cashew milk, or coconut milk) you choose for your overnight oats. If using dairy, you can also choose between low or full fat to customize your nutritional profile for your oats. If you are trying to cut down on sugar, choose an unsweetened non-dairy option.

Oats: For overnight oats, you’ll want to make sure you are choosing plain old-fashioned oats (rolled oats) rather than quick cook oats. Quick-cooking oats will end up too mushy, and conversely, make sure not to use steel cut oats as they require more cooking time and won’t soften properly in the milk alone.

THESE JARS WITH LIDS ARE PERFECT FOR OVERNIGHT OATS!

But you can also add these to enhance your overnight oats base …

Nut butters (optional): Adding a few tablespoons of your favorite nut butter like peanut butter or almond butter adds nutty creaminess and extra protein.

Chia seeds (optional): Just a few tablespoons of chia seeds mixed in will add some fiber, protein, omega-3 fatty acids, as well as other micronutrients. They also add a pudding-like texture to the oats.

Greek yogurt (optional): You’ll add creaminess and additional protein by adding Greek yogurt to your oats.

Honey, maple syrup, or other sweetener (optional): Depending on your sugar preference, you can sweeten your overnight oats base with the sweetener of your choice, or you can also skip it at the beginning and just drizzle a little on top when you go to eat it in the morning.

Cinnamon (optional): A dash of cinnamon adds a warmth to the oats.

Vanilla extract (optional): Adding a little vanilla extract is a great way to add a note of vanilla sweetness.

When making your overnight oats base, the ratio is always 1:1 of oats to milk. So add the same amount of oats that you add of your choice of liquid and you’ll have the perfect overnight oats base consistently.

Overnight Oat Topping Ideas:

Chopped nuts: Adding chopped nuts brings a textured crunch and some additional protein to your dish.
Granola: Granola adds a delicious crunch component to your oats.
Fresh fruit: You can either add fresh fruit like bananas, mango, oranges, pineapple, or kiwi on top of your overnight oats before eating, or you can mix in some frozen fruit into the base to defrost in the fridge overnight.
Berries: Strawberries, blueberries, raspberries, and blackberries are all delicious toppings for overnight oats.
Dried fruit: Like raisins or dried cranberries.
Flaked coconut: Coconut flakes add a tropical flavor to your oats (and try toasted coconut to add more depth of flavor.
Cacao powder: Mixing in some cacao powder to taste gives you an all over chocolatey-oat dish that’s perfect for banana or peanut butter additions.
Jams or jelly: A spoonful of a fruity preserve adds a fruity sweetness.
Chocolate chips or cacao nibs: Sprinkle in just a bit of chocolate flavor with mini chocolate chips or healthier cacao nibs.

TIP: Add a dash of sea salt to your overnight coats base to bring out all the flavors!

How to make overnight oats:

Add base ingredients in an individual jar or small bowl: Use a larger bowl if making a multiple person serving or if you want to mix a larger batch and then pour into several jars before refrigerating.
Stir to combine: Especially if you are using chia seeds, make sure all the ingredients are well combined.
Cover and refrigerate overnight: Use jar lids if pouring into smaller jars or some tight plastic wrap if using a larger bowl with no lid and place in the refrigerator for at least 2 hours before eating.
Stir again before serving: Give the oats one final stir before adding your toppings and serve!

Overnight oat recipe variations:

Verry Berry Oats

Overnight oats base of 2/3 cup oats and 2/3 cup milk
1/4 cup Greek yogurt
1/2 teaspoon vanilla extract
1 tablespoon pure maple syrup
1-2 tablespoons blueberry jam or 1/4 cup fresh or frozen blueberries added to base ingredients
Fresh berries of choice

Make your base with your oats, milk, yogurt, vanilla extract, maple syrup, and jam or frozen berries. Cover and refrigerate overnight. Top with fresh berries before serving.

Banana Bread Oats

Overnight oats base of 2/3 cup oats and 2/3 cup milk
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
1 tablespoon pure maple syrup
Fresh banana slices and chopped pecans

Make your base with your oats, milk, vanilla extract, cinnamon, and maple syrup. Cover and refrigerate overnight. Top with fresh bananas and chopped pecans before serving.

Chocolate Banana Oats

Overnight oats base of 2/3 cup oats and 2/3 cup milk
1/4 cup Greek yogurt
1/2 teaspoon vanilla extract
1 tablespoon pure maple syrup
1 teaspoon cacao powder
1/2 of a banana, mashed
Fresh banana slices and mini chocolate chips or cacao nibs

Make your base with your oats, milk, yogurt, vanilla extract, maple syrup, cacao powder, and mashed banana. Cover and refrigerate overnight. Top with fresh bananas and chocolate chips or cacao nibs before serving.

Pumpkin Spice Oats

Overnight oats base of 2/3 cup oats and 2/3 cup milk
2 tablespoons pumpkin puree
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
A small pinch of nutmeg
1 tablespoon pure maple syrup
Granola and chopped walnuts or pecans

Make your base with your oats, milk, pumpkin puree, vanilla extract, cinnamon, nutmeg, and maple syrup. Cover and refrigerate overnight. Top with granola and chopped walnuts or pecans before serving.

Tropical Oats

Overnight oats base of 2/3 cup oats and 2/3 cup milk (or sub full-fat coconut milk for the milk option)
1/4 cup Greek yogurt
1/2 teaspoon vanilla extract
1 tablespoon maple syrup
Sliced fresh mango and pineapple added on top before serving
Chopped almonds and flaked coconut (try toasted coconut!) added on top before serving

Make your base with your oats, full-fat coconut milk, yogurt, vanilla extract, and maple syrup. Cover and refrigerate overnight. Top with fresh mango, pineapple, chopped almonds, and flaked coconut before serving.

Tips for making the best overnight oats:

Try them warm! If you prefer warm oats, warm your overnight mixture briefly in the microwave before adding your final toppings.
Let the oats soak long enough: You really will need 2-4 hours minimum for the oats to soften, so give yourself enough time or the oats will still be chewy.
Add crunch last: Anything that you want to stay crunchy, like nuts or granola, make sure to add last rather than in your jar overnight.
Be mindful of your milk ratio: Usually a 1:1 ratio of oats to milk produces the best overnight oats, but if you find the mixture too runny for your taste, try less milk, and add a little more milk if too thick.
Think ahead with fresh fruit: If you are making a batch of overnight oats for the week (they are usually good for up to five days), then you’ll want to keep fresh fruit out of your base. It may hold up for the first jar or two, but the longer it sits with the base mixture, it may start to go bad (try canned or frozen fruit instead).

Overnight Oats

An easy and delicious way to make no-cook oatmeal for breakfast

Course Breakfast

Cuisine American

Keyword overnight oats, overnight oats recipe

Prep Time 5

Total Time 5

Servings

Author Emma Chapman

Ingredients

Very Berry Oats

⅔ cup oats
⅔ cup milk or non-dairy milk
¼ cup Greek yogurt
½ tsp vanilla extract
1-2 tablespoon blueberry jam or 1/4 cup fresh or frozen blueberries
fresh berries for the top

Banana Nut Bread Oats

⅔ cup oats
⅔ cup milk or non-dairy milk
½ teaspoon vanilla extract
1 tablespoon pure maple syrup
fresh banana slices
pecans chopped

Chocolate Banana Oats

⅔ cup oats
⅔ cup milk or non-dairy milk
½ teaspoon vanilla extract
1 teaspoon cacao powder
½ of a mashed banana
fresh banana slices
mini chocolate chips

Pumpkin Spice Oats

⅔ cup oats
⅔ cup milk or non-dairy milk
2 tablespoons pumpkin puree
½ teaspoon vanilla extract
½ teaspoon cinnamon
a small pinch of nutmeg
1 tablespoon pure maple syrup
granola or chopped nuts for the top

Tropical Oats

⅔ cups oats
⅔ cup milk or non-dairy milk
¼ cup Greek yogurt
½ teaspoon vanilla extract
1 tablespoon maple syrup
fresh mango and/or pineapple sliced
almonds and flaked coconut chopped

Instructions

Very Berry Oats: Make your base with your oats, milk, yogurt, vanilla extract, maple syrup, and jam or frozen berries. Cover and refrigerate overnight. Top with fresh berries before serving.
Banana Nut Bread Oats: Make your base with your oats, milk, vanilla extract, cinnamon, and maple syrup. Cover and refrigerate overnight. Top with fresh bananas and chopped pecans before serving.
Chocolate Banana Oats: Make your base with your oats, milk, yogurt, vanilla extract, maple syrup, cacao powder, and mashed banana. Cover and refrigerate overnight. Top with fresh bananas and chocolate chips or cacao nibs before serving.
Pumpkin Spice Oats: Make your base with your oats, milk, pumpkin puree, vanilla extract, cinnamon, nutmeg, and maple syrup. Cover and refrigerate overnight. Top with granola and chopped walnuts or pecans before serving.
Tropical Oats: Sliced fresh mango and pineapple added on top before serving. Chopped almonds and flaked coconut (try toasted coconut!) added on top before serving

Notes

Tips for making the best overnight oats:

- Try them warm! If you prefer warm oats, warm your overnight mixture briefly in the microwave before adding your final toppings.

- Let the oats soak long enough: You really will need 2-4 hours minimum for the oats to soften, so give yourself enough time or the oats will still be chewy.

- Add crunch last: Anything that you want to stay crunchy, like nuts or granola, make sure to add last rather than in your jar overnight.

- Be mindful of your milk ratio: Usually a 1:1 ratio of oats to milk produces the best overnight oats, but if you find the mixture too runny for your taste, try less milk, and add a little more milk if too thick.

- Think ahead with fresh fruit: If you are making a batch of overnight oats for the week (they are usually good for up to five days), then you’ll want to keep fresh fruit out of your base. It may hold up for the first jar or two, but the longer it sits with the base mixture, it may start to go bad (try canned or frozen fruit instead).

Arepas

Emma Chapman — Fri, 07 Mar 2025 13:45:00 +0000

If you’ve never tried making arepas at home before, you need to try this foolproof recipe! arepas are like a cornmeal flatbread (no yeast), consisting of just three ingredients and taking less than 30 minutes to make. They are a staple in Latin American countries like Venezuela and Colombia and can be prepared a few different ways.

If I’m being honest, I think of arepas like the quick, cornmeal version of English muffins. You pan fry and then bake both. And you can serve them in many of the same ways. I love them warm with a little butter and honey on the inside, but you can also fill them with meat, black beans or cheese to make a sandwich. For a breakfast option, you could fill with scrambled eggs and hot sauce. Whatever you fill this arepas recipes with, they are delicious!

Related: Next up, try our cornmeal churros or cornbread recipe.

Ingredients

Precooked cornmeal
Warm water
Salt
Oil for pan frying

Precooked cornmeal, also called masarepa, comes in white and yellow and is sometimes called Areparina (a brand). It is different from cornmeal or corn flour (masa harina).

I make arepas more like Venezuelans in that I don’t add cheese to the centers, but see the notes below for options!

How to make Arepas

In a glass measuring cup, measure the water and add the salt. Stir to combine.

In a large bowl, add the precooked cornmeal and then pour in the salted water. Stir to combine, and you can do this with a large spoon or your clean hands. Mix until a soft dough forms. The arepa dough should easily hold together but not stick to your hands. If it seems to still be too sticky, add a little more precooked cornmeal.

Form 6-8 arepa patties from the dough using the palms of your hands to create a disk. I like a thinner arepa, so I tend to go for 8.

If you are adding cheese to the centers, this is the time to do that as well. And dust with yellow cornmeal, if using.

In a large cast-iron skillet, add the oil and heat over medium heat. Pan fry the arepas until toasted and golden brown on both sides, 2-3 minutes on each side. Depending on the size of your pan, you may need to do this in batches. Then transfer to a baking sheet lined with a baking mat or parchment paper.

Cook arepas in the oven at 350°F for 15-16 minutes. Allow to cool slightly before slicing and serving.

Tips and Notes

I do mix a little yellow cornmeal into my batter and also use it to dust the top and bottom of my arepas before pan frying. But this is optional! I just like the texture and color it adds.
I use vegetable oil or canola oil for frying. If you use an oil with more flavor (like coconut oil or olive oil), just know it will impact some of this flavor to your arepas.
If you want to make cheese-filled arepas, like many Colombians enjoy, you will need some shredded mozzarella cheese or other melting cheese and add 1-2 ounces to the center of these as you form the arepa patties.
Arepas are naturally gluten-free and vegan friendly.
Store any leftover arepas in an airtight container at room temperature for up to 5 days. Rewarm by toasting or pan frying.

Arepa Fillings & More Latin American Recipes

Arepas

Cornmeal flatbread you can make in under 30 minutes and enjoy with butter or fill like a sandwich

Course Breakfast, lunch, Side Dish, Snack

Cuisine Venezuelan

Keyword arepa

Prep Time 3

Cook Time 22

Total Time 25

Servings

Calories 15kcal

Author Emma Chapman

Equipment

skillet

Ingredients

2 cups water warm
1 teaspoon salt
2 cups pre-cooked cornmeal
1 tablespoon oil

Instructions

In a glass measuring cup, measure the water and add the salt. Stir to combine.
In a large bowl, add the precooked cornmeal and then pour in the salted water. Stir to combine, and you can do this with a large spoon or your clean hands. Mix until a soft dough forms. The arepa dough should easily hold together but not stick to your hands. If it seems to still be too sticky, add a little more precooked cornmeal.
Form 6-8 arepa patties from the dough using the palms of your hands to create a disk. I like a thinner arepa, so I tend to go for 8.
In a large cast-iron skillet, add the oil and heat over medium heat. Pan fry the arepas until toasted and golden brown on both sides, 2-3 minutes on each side. Depending on the size of your pan you may need to do this in batches. Then transfer to a baking sheet lined with a baking mat or parchment paper.
Cook arepas in the oven at 350°F for 15-16 minutes. Allow to cool slightly before slicing and serving.

Notes

If you are adding cheese to the centers, do so while you form the patties.

I mix a little yellow cornmeal in to my batter and also use it to dust the top and bottom of my arepas before pan frying. But this is optional! I just like the texture and color it adds.

I use vegetable oil or canola oil for frying. If you use an oil with more flavor (like coconut oil or olive oil), just know it will impact some of this flavor to your arepas.

If you want to make cheese-filled arepas, like many Colombians enjoy, you will need some shredded mozzarella cheese or other melting cheese and add 1-2 ounces to the center of these as you form the arepa patties.

Arepas are naturally gluten-free and vegan friendly.

Store any leftover arepas in an airtight container at room temperature for up to 5 days. Rewarm by toasting or pan frying.

Nutrition

Chilaquiles

Emma Chapman — Tue, 25 Feb 2025 14:05:00 +0000

If you’ve never had chilaquiles before, you have to try this recipe! This traditional Mexican breakfast consists of fresh made tortilla chips that get quickly cooked in salsa. It’s a simple, affordable and super flavorful meal. While I love this as a savory breakfast, you could certainly serve it for lunch or dinner as well.

This chilaquiles recipe only requires 5 ingredients and one pan to cook. It’s pretty quick to make and requires no special skills. If you use a red salsa for this, you will make chilaquiles rojos (pictured here). Or you can use green salsa, salsa verde, to make chilaquiles verde.

Related: Looking for more savory breakfast ideas? Try our breakfast casserole, hashbrown casserole or biscuits and gravy casserole.

Ingredients

Corn tortillas
Oil
Salt
Salsa
Chicken broth

To serve you may also want: fried eggs, queso fresco or cotija cheese, sour cream, cilantro, red onion.

How to make Chilaquiles

Start by making the fresh corn tortilla chips. Cut the tortillas into triangle wedges. In a large skillet, heat the oil over medium-high heat. Place the tortilla pieces in and cook until toasted, 1-2 minutes on each side. I use tongs to easily move and flip the pieces. You will likely need to do this in batches, as they won’t all fit in even a super large skillet at once.

After they are cooked on both sides, remove to a plate lined with paper towels and sprinkle salt over the tops.

In a blender or food processor, blend together the salsa and chicken broth (or chicken stock) until smooth. Back in the hot skillet toss the chips in the salsa mixture until everything is well coated and hot.

Top with whatever you want to serve these with: cilantro, red onion, sour cream and some type of cheese is the minimum, IMO. I also like to add a fried egg to make it a meal.

Tips, Substitutions and Additions

Look for a fresh salsa, something sold in a refrigerated section of the grocery store. Or you can make your own homemade salsa to use in this. And keep in mind we will need a good amount of salsa for this recipe, so if you use something spicy make sure it’s not too much. You can always add some hot sauce to serve if you need more heat.
I love chilaquiles as a breakfast or breakfast-for-dinner situation, so adding a fried egg is perfect to me. But if you aren’t feeling the fried or scrambled egg, other proteins are great too, like black beans, refried beans, chicken, beef or pork.
Some other additions to top this with include garlic, tomatoes, crema, tomatillo salsa or hot sauce.
You might be wondering, can I use store-bought tortilla chips instead of making them fresh for this recipe? I don’t recommend it. These fresh tortilla chips are going to cook differently and provide a completely different texture to the final dish.
Chilaquiles are best the day they are made. If you are looking for a make ahead option, you could fry the tortilla chips ahead and then wait to follow the rest of the recipe until you are ready to serve and eat.

More Mexican and Tex-Mex Recipes

Chilaquiles

Fresh corn tortilla chips cooked in salsa and topped with a fried egg or other protein.

Course Breakfast, Main Course

Cuisine Mexican

Keyword chilaquiles

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 404kcal

Author Emma Chapman

Ingredients

15 corn tortillas
2 tablespoons oil
½ teaspoon salt
2 cups fresh salsa
¼ cup chicken broth

Toppings

4 eggs
¼ red onion
2 tablespoons cilantro
¼ cup cotija cheese

Instructions

Start by making the fresh corn tortilla chips. Cut the tortillas into triangle wedges.
In a large skillet, heat the oil over medium-high heat. Place the tortilla pieces in and cook until toasted, 1-2 minutes on each side. I use tongs to easily move and flip the pieces. You will likely need to do this in batches, as they won’t all fit in even a super large skillet at once.
After they are cooked on both sides, remove to a plate lined with paper towels and sprinkle salt over the tops.
In a blender or food processor, blend together the salsa and chicken broth (or chicken stock) until smooth.
Back in the hot skillet toss the chips in the salsa mixture until everything is well coated and hot.
Top with whatever you want to serve these with: cilantro, red onion and some type of cheese. I also like to add a fried egg to make it a meal.

Notes

Look for a fresh salsa, something sold in a refrigerated section of the grocery store. Or you can make your own homemade salsa to use in this. And keep in mind we will need a good amount of salsa for this recipe, so if you use something spicy make sure it’s not too much. You can always add some hot sauce to serve if you need more heat.
I love chilaquiles as a breakfast or breakfast-for-dinner situation, so adding a fried egg is perfect to me. But if you aren’t feeling the fried or scrambled egg, other proteins are great too like black beans, refried beans, chicken, beef or pork.
Some other additions to top this with include garlic, tomatoes, crema, tomatillo salsa or hot sauce.
You might be wondering, can I use store-bought tortilla chips instead of making them fresh for this recipe? I don’t recommend it. These fresh tortilla chips are going to cook differently and provide a completely different texture to the final dish.
Chilaquiles are best the day they are made. If you are looking for a make ahead option, you could fry the tortilla chips ahead and then wait to follow the rest of the recipe until you are ready to serve and eat.

Nutrition

Banana Bread

Emma Chapman — Sun, 23 Feb 2025 14:27:00 +0000

If I find myself at a coffee shop with pastries and they have banana bread, I’m getting it. I love a soft, moist interior with a slightly crunchy edge. And while bananas are not necessarily my favorite fruit, they are my favorite fruit baked in bread—I love that banana flavor!

And this homemade banana bread recipe is my favorite! It’s easy, foolproof and exceptionally delicious. When I bake this banana bread, it doesn’t last long at our house as it’s one of my husband’s favorite desserts as well.

Related: If you want a similar quick bread recipe that uses butter instead of oil, try our chocolate chip banana bread recipe.

Ingredients

Ripe bananas
All-purpose flour
Baking soda
Salt
Walnuts
Oil
Brown sugar
Eggs
Sour cream
Vanilla extract

I like to sprinkle a little turbinado sugar, sometimes called sugar in the raw, on top before baking. This adds a nice crunch and a pretty texture, but it’s optional.

How to make Banana Bread

First, peel and mash the ripe bananas in a small bowl. Set aside until you need them.

In a large mixing bowl, stir together the dry ingredients: flour, baking soda and salt. Then stir in the walnuts.

In a medium size mixing bowl, stir together the wet ingredients: oil, brown sugar, eggs, sour cream and vanilla extract. Now stir the wet ingredients into the dry. Last, stir in the mashed bananas.

Spray a bread loaf pan with nonstick cooking spray, or you can grease with softened butter or line with parchment paper. Spoon the batter into the prepared loaf pan and top with turbinado sugar if using.

Bake in the oven at 350°F for 45-50 minutes. A toothpick inserted into the center should come out mostly clean (no completely raw batter clinging to it). Allow the bread to cool in the pan before removing. Once room temperature, you can slice and serve.

Tips and Substitutions

For the oil in this recipe, I usually use canola oil or vegetable oil. But you could use other oils, like olive oil or melted coconut oil. If you use a more flavorful oil, keep in mind this will add to the flavor of your bread.
You can substitute plain Greek yogurt for the sour cream.
You can use white sugar instead of brown sugar, but I prefer the flavor brown sugar adds.
If you are wanting to make this banana bread recipe but your bananas are not ripe yet, learn how to quickly ripen bananas here.
If you want your banana bread to be Pinterest worthy, add a sliced banana to the top before baking. This is not necessary but really pretty if you have an extra banana.
Other additions you might like include: chocolate chips, other nuts like pecans or almonds, other spices like cinnamon or nutmeg.
If you want to make banana muffins instead of bread, you can bake this batter in standard size muffin tins and reduce the bake time to 20-25 minutes.
Save any leftover bread by wrapping in plastic wrap or storing in an airtight container for at least 3 days and likely longer. You don’t have to refrigerate unless you prefer cold banana bread.

More Homemade Bread Recipes

Pumpkin Bread
Chocolate Chip Bread
Zucchini Bread
Focaccia
Poppy Seed Bread
Rainbow Bread
One Banana Banana Bread – in case you only have one ripe banana

Banana Bread

A moist and flavorful banana bread recipe without butter.

Course Breakfast, Dessert

Cuisine American

Keyword banana bread

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 353kcal

Author Emma Chapman

Ingredients

2 cups bananas 3-4 bananas
2 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
½ cup walnuts
½ cup oil
¾ cup brown sugar
2 eggs
⅓ cup sour cream
2 teaspoons vanilla extract
1 tablespoon turbinado sugar optional

Instructions

First, peel and mash the ripe bananas in a small bowl. Set aside until you need them.
In a large mixing bowl, stir together the dry ingredients: flour, baking soda and salt. Then stir in the walnuts.
In a medium size mixing bowl, stir together the wet ingredients: oil, brown sugar, eggs, sour cream and vanilla extract.
Now stir the wet ingredients into the dry.
Last, stir in the mashed bananas.
Spray a bread loaf pan with nonstick cooking spray, or you can grease with softened butter or line with parchment paper.
Spoon the batter into the prepared loaf pan and top with turbinado sugar if using.
Bake in the oven at 350°F for 45-50 minutes. A toothpick inserted into the center should come out mostly clean (no completely raw batter clinging to it).
Allow the bread to cool in the pan before removing. Once room temperature, you can slice and serve.

Notes

For the oil in this recipe, I usually use canola oil or vegetable oil. But you could use other oils, like olive oil or melted coconut oil. If you use a more flavorful oil, keep in mind this will add to the flavor of your bread.
You can substitute plain Greek yogurt for the sour cream.
You can use white sugar instead of brown sugar, but I prefer the flavor brown sugar adds.
If you want your banana bread to be Pinterest worthy, add a sliced banana to the top before baking. This is not necessary but really pretty if you have an extra banana.
Other additions you might like include: chocolate chips, other nuts like pecans or almonds, other spices like cinnamon or nutmeg.
If you want to make banana muffins instead of bread, you can bake this batter in standard size muffin tins and reduce the bake time to 20-25 minutes.
Save any leftover bread by wrapping in plastic wrap or storing in an airtight container for at least 3 days and likely longer. You don’t have to refrigerate unless you prefer cold banana bread.

Nutrition