Breakfast Recipes - Kristine's Kitchen

Granola Recipe

Kristine Rosenblatt — Sat, 05 Aug 2023 14:04:08 +0000

This easy Granola Recipe makes the best homemade granola! It’s healthy, customizable, and tastes so much better than store-bought.

If you love homemade granola try one of these easy granola recipes next: Peanut Butter Granola, Pumpkin Granola and Cranberry Coconut Granola.

Homemade Granola Recipe

This homemade granola is one of my favorite make ahead breakfasts. It’s crunchy, slightly sweet and loaded with nuts and seeds for satiating protein and fiber. The best part about this recipe is that it’s so easily customizable! You can swap in your favorite nuts or seeds or add dried fruit, coconut flakes or even chocolate chips. I’ve listed lots of granola ideas below.

I love to serve this healthy granola over plain Greek yogurt for breakfast or a snack. You can layer yogurt, granola and fresh fruit to make a yogurt parfait. It’s also delicious served with fresh berries or sliced banana and milk.

Granola Recipe Ingredients

Old Fashioned Rolled Oats: You’ll need rolled oats, not quick oats or steel cut oats, for this recipe. If you need the granola to be gluten-free, be sure to use certified gluten free oats.
Ground Flaxseed: Adding ground flaxseed to granola is an easy way to boost the fiber, protein and omega 3 fatty acids.
Almonds, Pecans and Pepitas: This is my favorite combination of nuts and seeds for granola, but you can swap in others that you enjoy. I used sliced almonds; slivered or chopped whole almonds will also work.
Coconut Oil or Olive Oil: The oil helps the granola to crisp up as it bakes. I’ve tested this recipe both with melted coconut oil and olive oil and it’s delicious both ways. When using coconut oil, I prefer to use unrefined (virgin) coconut oil because it is less processed. It has a slight coconut flavor that is delicious in granola.
Pure Maple Syrup: For sweetness. Be sure to use pure maple syrup, not pancake syrup. You can substitute honey if desired. If you use honey, watch the granola more closely as it bakes because I find that honey makes the granola brown faster.
Cinnamon: For a touch of warm spice.
Vanilla: Adds a little extra sweetness.
Salt: A dash of salt enhances all of the flavors.

How to Make Granola

Combine dry ingredients: In a large mixing bowl, stir together the oats, flaxseed, sliced almonds, pecans and pepitas.

Whisk wet ingredients: In a liquid measuring cup or small bowl, whisk together the oil, maple syrup, cinnamon, vanilla and salt.

Mix together: Pour the wet ingredients over the dry and mix until combined.

Spread the granola out in an even layer on a parchment paper-lined rimmed baking sheet.

Bake the granola at 300° F for 15 minutes. Then stir it gently and press it down into an even layer. Bake for 10-20 more minutes, until the granola is lightly golden brown.

Let the granola cool on the baking sheet. It will dry and crisp up as it cools.

Granola Recipe Variations

There are so many delicious ways to adapt this recipe!

Seeds: Swap the pumpkin seeds (pepitas) with sunflower seeds or sesame seeds.
Chia Seeds: Add up to 1/4 cup of chia seeds to the dry ingredients. Or try this Orange Chia Seed Granola recipe.
Coconut: Coconut flakes are a delicious addition to homemade granola. Stir them in before baking and they will get lightly toasted in the oven.
Nut Butter: Whisk 1/4 cup of almond butter or peanut butter into the wet ingredients. This will add flavor and will also help the granola to clump together into clusters.
Chocolate Chips: Stir chocolate chips into the cooled granola after baking. (If you stir them into the granola while it is still warm, the chocolate may melt.)
Dried Fruit: Stir dried fruit, such as dried cranberries, dried cherries, chopped dried apricots or raisins, into the granola after baking.

Storage Instructions

Store granola in an airtight container for up to 2 weeks. For maximum freshness, store it in the refrigerator.

Looking for a granola bar recipe? Try these Banana Chocolate Chip Granola Bars or Chewy Chocolate Chip Granola Bars.

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Homemade Granola Recipe

This homemade granola is crunchy, slightly sweet and spiced with cinnamon. Use the recipe as written below or swap in your favorite nuts, seeds or dried fruit.

Course Breakfast, Snack

Cuisine American

Keyword granola, granola recipe, homemade granola

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 230kcal

Ingredients

4 cups old-fashioned rolled oats gluten free if needed
¼ cup ground flaxseed
½ cup sliced almonds
½ cup pecans coarsely chopped
⅓ cup pepitas
¼ cup melted coconut oil or olive oil
½ cup pure maple syrup
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
½ teaspoon salt

Instructions

Preheat oven to 300° F. Line a rimmed baking sheet with parchment paper.
In a large bowl, stir together the oats, flaxseed, sliced almonds, pecans and pepitas.
In a small bowl or liquid measuring cup, whisk together the melted coconut oil (or olive oil), maple syrup, cinnamon, vanilla and salt.
Pour the wet ingredients over the dry and stir until well combined.
Spread the granola in an even layer on the baking sheet. Bake for 15 minutes, then stir. Press the granola down into an even layer and bake for 10-20 more minutes, until lightly golden. Watch the granola carefully as it nears the end of the bake time since it can go from perfect to burnt quickly.
Let granola cool completely on the baking sheet and then transfer to an airtight container for storage. Granola will keep in an airtight container for 2 weeks. For maximum freshness, store in the refrigerator.

Video

Nutrition

Read Granola Recipe for the full recipe. Originally posted at Kristine's Kitchen

Mango Smoothie

Kristine Rosenblatt — Tue, 13 Jun 2023 20:45:00 +0000

This refreshing Mango Smoothie is made with just 4 ingredients. It’s thick, creamy and bursting with sweet mango flavor.

If you love mangoes, you are going to go crazy for this healthy mango smoothie! Every time I blend up this smoothie, I’m always surprised at how much it tastes like dessert. In fact, sometimes I eat it with a spoon and pretend it’s ice cream – it’s that thick and creamy. Of course, you can thin it out with more milk if you prefer a thinner smoothie.

Why You’ll Love this Mango Smoothie

This mango smoothie is one of our favorite smoothie recipes. There’s so much to love about it!

Sweet and refreshing. Fruit smoothies are a great way to cool down on a hot day. The sweet flavor and thick, creamy texture of this smoothie will make you feel like you’re sipping on a decadent dessert, but it’s one you can feel good about enjoying.
4 simple ingredients. You’ll love the short ingredient list for this mango smoothie. The ingredients are easy to keep on hand in your kitchen, so you can blend up this smoothie whenever you like.
Quick breakfast or snack. Pair this mango smoothie with a slice of peanut butter toast for breakfast, or enjoy it as a refreshing afternoon snack.
Make it any time. You can make this smoothie with fresh or frozen fruit, so it’s perfect for any time of year.
Easily customizable. Add strawberries or pineapple, blend in some greens, make it dairy-free… the options are endless! Look for the recipe variations section below for lots of mango smoothie ideas.

Mango Smoothie Ingredients

Mango – Frozen mango is one of my favorite smoothie ingredients because it blends up to make an incredibly thick, smooth and creamy smoothie. You can also make this smoothie with fresh mango. You’ll need less liquid for a fresh mango smoothie.
Banana – Half of a banana adds sweetness to the smoothie. If you make the smoothie with frozen mango, a fresh banana works fine. If you use fresh mango, use frozen banana to thicken the smoothie. Quick tip: Peel and quarter extra ripe bananas and then freeze them so they are always ready to use in smoothies.
Greek Yogurt – Plain Greek yogurt is one of my favorite smoothie ingredients. It adds protein, flavor and creaminess to smoothie recipes. You can use vanilla yogurt for a sweeter smoothie.
Milk – Milk helps the ingredients to blend well. Use your preferred milk or non-diary substitute, such as almond milk. I usually use unsweetened vanilla almond milk. You can also use orange juice, coconut water or coconut milk.

How to Make a Mango Smoothie

Follow these tips to make the best mango smoothie.

Start by adding all of the ingredients to your blender. Blend until fully combined and smooth.
If your blender has a tamper, use it to help the smoothie blend evenly. This is especially important since this smoothie is so thick. If you don’t have a tamper, just stop the blender and stir with a spoon.
Start blending on low speed and then increase the speed as the smoothie starts to come together.
For a thick smoothie, start by adding less liquid and then add more as needed until your desired consistency is reached.
Smoothies taste best when served right away after blending.

Recipe Variations

Dairy-Free: Omit the yogurt or use a dairy-free yogurt. Use nondairy milk, juice or coconut water for the liquid. Orange juice is a good choice, since the citrus complements the mango flavor.
Strawberry Mango Smoothie: Add 1 cup of fresh or frozen strawberries. You will need to add additional liquid if using frozen strawberries.
Mango Pineapple Smoothie: For a tropical smoothie, add 1 cup of fresh or frozen pineapple. Increase the liquid amount as needed.
Carrot Mango Smoothie: If you have a high powered blender, try adding a chopped carrot to the smoothie. The carrot will add sweetness and will brighten the orange color.
Add Cauliflower: Adding frozen cauliflower to a smoothie is an easy way to boost the nutrition without changing the flavor.
No Banana: You can omit the banana and substitute other fruits if desired.
Add Chia Seeds or Ground Flaxseed: This is an easy way to boost the fiber content of a smoothie.
Spinach: Add one cup of loosely packed fresh spinach leaves to the blender. Blend until smooth. The spinach will give your smoothie a green color, but it won’t make your smoothie taste like spinach.
Make it Sweeter: Blend in a teaspoon or two of honey or pure maple syrup. Or use juice instead of milk for the liquid, or vanilla yogurt instead of plain yogurt.
Add Vanilla: Add 1/4 teaspoon of pure vanilla extract for an added touch of sweetness.

More Smoothie Recipes

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Best Mango Smoothie Recipe

This Mango Smoothie is thick, creamy and refreshing. It's easy to make using just 4 ingredients. See the post above for lots of ways to customize this healthy smoothie recipe.

Course Smoothie

Cuisine American

Keyword mango smoothie

Prep Time 5

Total Time 5

Servings servings

Calories 160kcal

Ingredients

2 cups frozen mango pieces
½ medium banana
¼ cup plain Greek yogurt
¾ cup unsweetened vanilla almond milk can substitute dairy milk or your milk of choice

Instructions

Place all ingredients in a blender. Blend until smooth. (If your blender has a tamper you may want to use it to help the smoothie blend evenly. Otherwise stop to stir with a spoon as needed.)
If the smoothie is too thick, you can add a little more milk to thin it out. Serve immediately.

Notes

If using frozen mango and frozen banana, you may need to add a little extra milk (or your liquid of choice) to thin out the smoothie. If using fresh mango, use frozen banana to thicken the smoothie.
Make it dairy-free: Omit the yogurt or use a dairy-free yogurt. Use nondairy milk or juice for the liquid. Orange juice is a good choice, since the citrus complements the mango flavor.
You can substitute orange juice or coconut water for the milk for a sweeter smoothie.
Try adding strawberries or pineapple to this smoothie. Add additional liquid as needed if you use frozen fruit.

Nutrition

Read Mango Smoothie for the full recipe. Originally posted at Kristine's Kitchen

Blueberry Pancakes

Kristine Rosenblatt — Sat, 10 Jun 2023 13:24:23 +0000

These Blueberry Pancakes are soft, fluffy and bursting with sweet, fresh blueberries! They’re a favorite for breakfast or brunch.

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I based this blueberry pancakes recipe off of our very best Buttermilk Pancakes recipe. We make buttermilk pancakes almost every week, so needless to say that recipe is a tried-and-true favorite. When my kids kept asking for blueberries in their pancakes I decided to adapt the recipe. These blueberry pancakes turned out so delicious, I just had to share them with you!

Why You’ll Love this Recipe

Quick and Easy. Skip the pancake mix, making these blueberry pancakes from scratch is so quick and easy. The batter takes just a few minutes to mix together and the pancakes cook quickly on a hot griddle or skillet.
Fluffy. If you’re looking for an exceptionally fluffy blueberry pancake recipe, this is it. Buttermilk helps to give the pancakes extra lift as they cook, and it also adds a delicious tangy flavor to the pancakes.
Bursting with Sweet Berries. Using a full 2 cups of blueberries in the batter ensures that you get sweet blueberries in every bite.
Freezer-Friendly. Extra pancakes freeze well for quick breakfasts (or snacks) later on.

Blueberry Pancakes Recipe Ingredients

You’ll need just a few simple ingredients to make these blueberry pancakes.

Butter: Adds richness and flavor.
Flour: Use all-purpose flour, or substitute half of the flour with whole wheat flour.
Sugar: Granulated sugar adds sweetness.
Baking Powder and Baking Soda: To help the pancakes rise as they cook so that they turn out nice and fluffy.
Salt: Enhances all of the flavors; don’t skip it!
Eggs: Two eggs help to bind the ingredients together and add flavor and richness to the batter.
Buttermilk: Using buttermilk rather than milk helps to make these pancakes extra fluffy and gives them more flavor. If you don’t have buttermilk on hand, learn how to make a Buttermilk Substitute.
Vanilla: For an added touch of warm sweetness.
Fresh Blueberries: Be sure to use fresh blueberries, not frozen. Read more about why below.

Find the full recipe with ingredient amounts in the recipe card below.

How to Make Blueberry Pancakes

Start by melting the butter, either in the microwave or on the stove. Then set it aside to cool slightly.

Next, combine the dry ingredients. In a medium mixing bowl, whisk together the flour, sugar, baking powder, baking soda and salt.

Combine the wet ingredients. In a large mixing bowl, whisk together the eggs, buttermilk and vanilla. Then whisk in the melted butter.

Pour the dry ingredients into the wet and whisk everything together until just combined. Then gently fold the blueberries into the batter.

Heat an electric griddle or non-stick skillet over medium heat. Grease the griddle or skillet with butter or cooking spray, as needed

To cook the pancakes, scoop about ¼ cup of batter per pancake. Let pancakes cook on the first side until bubbles form and the pancake bottoms are golden, then flip and cook on the second side until golden brown.

Can You Use Frozen Blueberries?

I do not recommend using frozen blueberries in this recipe. I was hopeful that frozen blueberries would be an option (for convenience sake!), but unfortunately frozen blueberries did not work well when I tested them in this recipe. Frozen blueberries release a lot of moisture into the batter, which results in somewhat soggy pancakes. The cold berries also make it take longer for the pancakes to cook through, and some pancakes remained uncooked/soggy in the middle.

Recipe Tips

When measuring the flour, lightly spoon it into your measuring cup and then level it off. Scooping the flour directly with the measuring cup can cause you to pack in too much flour.
Don’t overmix the batter when combining the wet and dry ingredients or when mixing in the blueberries. Over-mixing can cause the pancakes to turn out flat.
Butter the cooking pan for golden brown pancakes and extra flavor.
Use fresh blueberries since frozen blueberries make for soggy pancakes.

What to Serve with Blueberry Pancakes

For added sweetness, serve these blueberry pancakes with maple syrup. Or skip the syrup – the blueberries make these pancakes sweet enough that you can go without it. You can also top these pancakes with a spoonful of Greek yogurt, fresh berries or sliced banana.

To round out a brunch menu, serve pancakes with one of these egg recipes: Scrambled Eggs, a simple Frittata or Egg Muffins. Pancakes also go well with Bacon and Fruit Salad. This Cold Brew Coffee is a great alternative to hot brewed coffee.

Freeze and Reheat for a Quick Breakfast

Leftover pancakes freeze wonderfully. Once cool, store them in an airtight container for up to 3 months. For best results, use a zip-top bag and squeeze out all of the extra air. Thaw pancakes at room temperature or on very low power in the microwave (the defrost setting works well if your microwave has one).

There are a few different ways to reheat pancakes:

Oven: Preheat oven to 350 degrees F. Place the pancakes in a single layer on a baking sheet. Cover them loosely with a sheet of foil to keep them from drying out and heat in the oven for about 5 minutes, until warm.
Microwave: Be sure to set it to low power and reheat in short 15 second increments. Microwave only 1-3 pancakes at a time, in a single layer, for best results.
Toaster: This works great for plain pancakes since it makes the outside of the pancakes crisp while warming the center. However, it’s not the best way to reheat blueberry pancakes because the blueberries can make a mess in the toaster.

More Pancake Recipes

Pancakes are one of our favorite breakfast recipes; here are a few more to try.

Blueberry Pancakes

These fluffy Blueberry Pancakes are bursting with sweet, fresh blueberries. Enjoy them with maple syrup for breakfast or brunch.

Course Breakfast

Cuisine American

Keyword blueberry pancakes

Prep Time 12

Cook Time 15

Total Time 27

Servings 4-inch pancakes

Calories 96kcal

Ingredients

3 tablespoons unsalted butter
2 cups all-purpose flour*
2 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2 large eggs
2 cups buttermilk
1 teaspoon vanilla extract
2 cups fresh blueberries

Instructions

Melt the butter and set it aside to cool slightly.
In a medium bowl, whisk together the flour, granulated sugar, baking powder, baking soda and salt.
In a large bowl, whisk together the eggs, buttermilk and vanilla extract. Then whisk in the melted butter.
Pour the dry ingredients into the wet. Whisk until just combined, being careful to not over-mix. A few lumps will remain in the batter but you shouldn't see streaks of flour. The batter will be thick.
Gently fold the blueberries into the batter.
Heat an electric griddle or non-stick skillet over medium heat. Grease the griddle or skillet with butter or cooking spray.
Scoop the pancake batter onto the griddle, using about ¼ cup of batter per pancake. Let pancakes cook on the first side until bubbles form and the pancake bottoms are golden, about 3 minutes. Flip the pancakes and cook them on the second side until golden, about 2-3 minutes. Serve pancakes with maple syrup, if desired.

Video

Notes

You can substitute all or half of the all-purpose flour with whole wheat flour.
I do not recommend using frozen blueberries in this recipe. Frozen blueberries release a lot of moisture into the batter, which results in somewhat soggy pancakes.
Extra pancakes freeze well, wrapped airtight, for up to 3 months. Thaw and warm before serving. You can thaw pancakes in the microwave, on the counter, or overnight in the refrigerator.

Nutrition

Read Blueberry Pancakes for the full recipe. Originally posted at Kristine's Kitchen

Strawberry Banana Smoothie

Kristine Rosenblatt — Sun, 07 May 2023 18:15:00 +0000

This Strawberry Banana Smoothie is sweet, creamy and bursting with fresh strawberry banana flavor.

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I love making smoothies because they’re quick, refreshing and nutritious. Blending up a smoothie is an easy way to add a few servings of fruits and vegetables to your daily intake. Our favorite smoothie recipes include this Berry Smoothie, Banana Smoothie and this strawberry banana smoothie. Strawberries and bananas are one of the best flavor combinations, and they really shine in this healthy smoothie. It blends up thick and creamy and contains protein, fiber, potassium and other nutrients.

When you need a quick breakfast or snack that you can enjoy on the go, this strawberry banana smoothie is a perfect choice. It’s made with one of my favorite smoothie ingredients: plain Greek yogurt. The yogurt gives the smoothie a creamy texture and adds satiating protein. I also sometimes blend in a spoonful of almond butter or peanut butter to make the smoothie even more filling.

Why You’ll Love this Strawberry Banana Smoothie

You’ll need only 4 ingredients and 5 minutes to make it.
It’s thick, creamy and flavorful.
If you have extra ripe bananas on your counter, it’s a great way to use them.
It’s a healthy way to satisfy a sweets craving and a kid favorite.
This strawberry banana smoothie is endlessly customizable to add more protein, fiber and other nutrients. See the smoothie ideas below!

Strawberry Banana Smoothie Ingredients

This easy strawberry banana smoothie is made with just 4 ingredients.

Frozen Strawberries: Using frozen berries thickens and chills the smoothie. If you prefer to use fresh strawberries, then it’s best to use frozen banana to thicken the smoothie.
Banana: Both fresh or frozen banana works well here. The riper the banana, the more sweetness it will add to the smoothie.
Almond Milk: I usually use almond milk for the liquid in this fruit smoothie. You can also use dairy milk, or another non dairy milk such as oat milk or coconut milk.
Greek Yogurt: For creaminess. I like to use plain Greek yogurt to avoid added sugar. You can make the smoothie without yogurt if you prefer.

I use this recipe so often. It’s simple but delicious!
Teresa

How to Make a Strawberry Banana Smoothie

This strawberry banana smoothie is so quick and easy to make. Just add everything to your blender and blend until smooth!

These tips will ensure that your smoothies turn out perfect, every time:

Use at least one frozen fruit or vegetable to thicken and chill the smoothie.
Always err on the side of adding less liquid to begin with and then add more as needed to thin out the smoothie.
A high powered blender will give you the best results, blending the ingredients fully and smoothly.
If your blender came with a tamper, using it as you blend can help the ingredients to blend up smoothly, even in a very thick smoothie. If you don’t have a tamper, you can stop and stir the smoothie as needed.
Layer the smoothie ingredients for the most efficient blending. Put greens, such as spinach or kale, or raw oats at the bottom of the blender to give them a head start on blending up smoothly. Then add frozen fruit next. Add ingredients such as nut butters or yogurt on top of the fruits and vegetables to prevent them from sticking to the bottom of your blender.
Begin blending on low speed and increase to higher speed as the smoothie starts to come together.
Smoothies are best served right after blending. That’s when their texture and flavor is best.

Strawberry Banana Smoothie Ideas

One of the best things about smoothies is that they are so easily customizable. Try one or more of these extras to boost the flavor and nutrition of your strawberry banana smoothie.

Add a teaspoon of ground flax seeds or chia seeds to add more fiber and other nutrients.
Blend in 2-3 tablespoons of raw old-fashioned oats to make this strawberry banana smoothie a more filling breakfast.
Mix in a spoonful of peanut butter or almond butter to boost the protein and add healthy fats to this strawberry banana smoothie.
Add fresh greens, such as spinach. You won’t taste them (but they will alter the color of your smoothie).
Add a fresh or frozen pineapple for a tropical twist. Or try this refreshing Orange Smoothie.
If you like a sweeter smoothie, blend in a teaspoon or two of honey or pure maple syrup.
To make this smoothie dairy-free and vegan, use a dairy-free yogurt or omit the yogurt. Also be sure to use a non-dairy milk.

More Healthy Smoothie Recipes

If you love smoothies, don’t miss these easy smoothie recipes:

When you’re craving something cool and sweet, blend up this strawberry banana smoothie. It’s a classic smoothie flavor that never goes out of style.

Made this recipe? Leave a comment below to let me know how you liked it!

Strawberry Banana Smoothie Recipe

This Strawberry Banana Smoothie is sweet, creamy and bursting with fresh strawberry banana flavor. Made with just 4 ingredients, it's perfect for an on-the-go breakfast or snack!

Course Breakfast, Drinks, Snack

Cuisine American

Keyword healthy smoothie recipe, strawberry banana smoothie

Prep Time 5

Total Time 5

Servings ounces

Calories 159kcal

Ingredients

2 cups frozen strawberries
1 medium banana fresh or frozen
1 cup almond milk or other milk of choice
½ cup plain Greek yogurt

Instructions

Place all ingredients in a blender and blend until smooth. Serve.

Video

Notes

Omit the yogurt (or use non dairy yogurt) and use non dairy milk for a dairy-free smoothie.
For a higher protein smoothie, add 2 tablespoons of nut butter. Almond butter and peanut butter are both delicious in this smoothie.

Nutrition

Read Strawberry Banana Smoothie for the full recipe. Originally posted at Kristine's Kitchen

Banana Bread

Kristine Rosenblatt — Tue, 25 Apr 2023 13:23:18 +0000

This Banana Bread is moist, sweet and full of rich banana flavor. It’s easy to make and perfect for breakfast or a snack.

Banana Bread Recipe

Who doesn’t love a slice of banana bread, with its soft, sweet interior and crisp, golden top? Along with these Banana Muffins, this banana bread recipe is one of my favorite ways to use up ripe bananas. It’s one of the easiest baking recipes, with just minutes required to mix the ingredients together before popping it in the oven.

The secret to the best banana bread is to use lots of mashed banana for moisture and flavor and just enough sugar to bring sweetness without overpowering the other flavors. This recipe uses both brown sugar and granulated sugar, which gives the banana bread a more nuanced flavor. The brown sugar brings notes of caramel to the bread, which is amazing paired with the banana, butter and cinnamon.

The hardest part of this banana bread recipe is waiting for the loaf to cool before slicing into it. The heavenly aroma of freshly baked banana bread is so enticing that I usually can’t resist slicing into the loaf while it’s still warm. If you can wait, the flavors are even better on the second day after they’ve had a chance to mingle and develop. Enjoy a slice with a cup of coffee or tea, or a cold glass of milk.

Banana Bread Recipe Ingredients

The ingredient list for this banana bread recipe is made up of simple ingredients that you likely have on hand in your kitchen.

Flour: Use all-purpose flour. You can substitute all or half of the flour with whole wheat flour, if desired. Or try this Healthy Banana Bread recipe – it’s a reader favorite!
Baking Soda: Helps the bread to rise.
Salt: Salt is an essential baking ingredient. It enhances all of the flavors.
Cinnamon: Complements the banana flavor.
Butter: Brings rich, buttery flavor. Melting the butter makes it easy to incorporate it into the batter.
Bananas: You’ll need 4-5 ripe bananas. The riper the bananas, the more sweetness they’ll bring to the bread.
Brown Sugar and Granulated Sugar: I like to use more brown sugar than white sugar because I love the caramel flavor that the brown sugar brings to the bread. If you use dark brown sugar it will give you a richer caramel flavor. You can use all granulated sugar if you prefer a simpler classic banana bread flavor.
Eggs: Eggs provide structure, flavor and help the bread to rise.
Vanilla Extract: For an added touch of warm sweetness.

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How to Make Banana Bread

Here’s an overview of how to make this easy banana bread recipe. It’s so simple, and no mixer is required. Find the full recipe with ingredient amounts in the recipe card below.

First, prepare your baking pan by greasing it with cooking spray or butter and lining it with parchment paper. Leave a little overhang of parchment paper – this makes it so easy to lift the bread out of the pan.

Whisk together the dry ingredients: flour, baking soda, salt and cinnamon.

Then, whisk together the wet ingredients: melted butter, mashed banana, both sugars, eggs and vanilla.

Pour the dry ingredients into the wet and mix with a rubber spatula until just combined.

Pour the batter into the prepared baking pan and bake at 350° F for 55-65 minutes, until a toothpick inserted into the center of the bread comes out clean.

Recipe Tips

Use very ripe bananas for banana bread with the best sweet banana flavor. Brown spotted bananas mash easily and are nice and sweet.
Adjust the sugar to your tastes. This recipe calls for 3/4 cup total sugar. Use 1/2 cup sugar for less sweet bread; use 1 cup of sugar for a sweeter bread.
Don’t overmix the batter when combining the wet and dry ingredients. Use a gentle hand and mix just until you no longer see clumps or streaks of flour. This will ensure that your banana bread turns out soft and tender, not dense.
Choose the right baking pan. A metal baking pan is best for making quick breads like banana bread. Metal pans are better at conducting heat, so you get a more evenly baked loaf. Note that a dark colored metal pan will cause the outside of the bread to brown more. You can use a glass pan for this recipe, just note that the bread may brown more and it may bake a little faster.
Baking time: When I bake this bread in a light colored metal loaf pan, it takes the full 65 minutes to bake in my oven. If you use a glass pan the bread will bake a little faster, so be sure to start checking on it after 55 minutes.
Let the bread cool before slicing. I recommend letting it cool for at least 30 minutes. If you slice it hot from the oven the bread will crumble.

Banana Bread Recipe Variations

Banana Nut Bread: Fold in 1 cup of chopped walnuts or pecans.
Chocolate Chip Banana Bread: Stir in 1 cup of chocolate chips (reduce the amount to 2/3 cup if using mini chocolate chips).
Chocolate Swirl Banana Bread: Try this Chocolate Banana Bread recipe.
Add a Streusel Topping: Use the walnut-oat streusel from this Apple Bread recipe. Or, for a more indulgent topping, make the topping from this Cherry Crumble Pie (I recommend halving the pie topping recipe).
Use Frozen Bananas: Let them thaw at room temperature and drain off all excess moisture before using.

Storage Tips

Banana bread can be stored in an airtight container at room temperature or in the refrigerator for up to 4 days.

To freeze banana bread: Once completely cool, wrap the loaf tightly with plastic wrap and then freeze in an airtight container for up to 3 months. To freeze slices of banana bread, separate the slices with pieces of parchment paper to keep them from sticking together.

More Banana Bread Recipes

Best Banana Bread Recipe

This Banana Bread is moist, sweet and full of rich banana flavor. It's easy to make and perfect for breakfast or a snack. The brown sugar brings a touch of caramel flavor to the bread; you can replace it with granulated sugar if you prefer a simpler classic banana bread flavor.

Course Bread, Breakfast, Quick Bread

Cuisine American

Keyword banana bread, banana bread recipe

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings (1 loaf)

Calories 271kcal

Ingredients

1 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
½ cup unsalted butter melted and cooled slightly
1 ¾ cups mashed ripe banana 4-5 bananas
½ cup packed brown sugar light or dark
¼ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
Optional: 1 cup chopped walnuts, pecans or chocolate chips

Instructions

Preheat oven to 350° F. Spray a 4.5 x 8.5-inch (or 9×5-inch) loaf pan with cooking spray. Line the bottom and two long sides of the loaf pan with a piece of parchment paper, leaving a little overhang on the two long edges. This makes it easier to remove the bread from the pan.
In a medium mixing bowl, whisk together the flour, baking soda, salt and cinnamon.
In a large mixing bowl, combine the melted butter, mashed banana, brown sugar, granulated sugar, eggs and vanilla. Whisk until well combined.
Pour the dry ingredients into the wet. Mix with a rubber spatula until just combined, being careful to not overmix. If you want to add nuts or chocolate chips, add them when the flour is almost mixed in and gently stir to combine.
Pour the batter into the prepared baking pan. Bake for 55-65 minutes, until a toothpick inserted into the center of the bread comes out clean. Let bread cool in the pan for 15 minutes and then use the parchment paper overhang to remove it to a wire rack to finish cooling. It's best to let the bread cool for at least 30 minutes before slicing; if you slice it when it's hot it will crumble.

Video

Notes

For a less sweet banana bread, reduce the total sugar to 1/2 cup. For a sweeter bread, use 1 cup of total sugar (I recommend using half brown sugar and half granulated sugar).
Banana bread can be stored in an airtight container at room temperature or in the refrigerator for up to 4 days. Or, wrap tightly and freeze in an airtight container for up to 3 months. To freeze slices of banana bread, separate the slices with a piece of parchment paper to prevent them from sticking together.

Nutrition

Read Banana Bread for the full recipe. Originally posted at Kristine's Kitchen

26 Best Egg Recipes

Kristine Rosenblatt — Tue, 04 Apr 2023 10:00:00 +0000

These easy egg recipes include basics like how to make perfect scrambled and hard boiled eggs, plus recipes for quiche, breakfast burritos, and more! Enjoy them for breakfast or brunch, or an easy lunch or dinner.

Eggs are a breakfast staple, a good source of protein, and so versatile! You can boil them, scramble them or poach them. You can turn eggs into a loaded breakfast casserole, a hearty breakfast sandwich or a veggie-filled frittata. Add this to the role that eggs play in baking and dessert recipes, and well, eggs are pretty amazing!

Below you’ll find the best egg recipes, including healthy breakfasts, meal prep recipes, and more. The next time you’re wondering what to make with that carton of eggs, give one of these egg recipes a try!

Basic Egg Recipes Every Home Cook Should Know

You can’t go wrong with the basics! These classic egg recipes are simple to prepare yet so satisfying.

Scrambled Eggs

Scrambled eggs are one of the best comfort foods, and every home cook should know how to make them. Learn the secrets to making the best fluffy scrambled eggs. Serve them alongside toast and fruit, mix in some veggies for an egg scramble, or wrap them in warm tortillas along with salsa and cheese.

Hard Boiled Eggs

Hard boiled eggs make an ideal quick breakfast or snack, but it can be surprisingly tricky to get them just right. With this foolproof method, your boiled eggs will come out perfectly cooked, every time. (And easy to peel!)

Deviled Eggs

No list of egg recipes would be complete without a classic deviled eggs recipe! This easy egg appetizer is always one of the first things to disappear from a spread of snacks at a get-together. This classic recipe requires just a few ingredients and 15 minutes of active prep time. They’re a favorite at Easter and the holidays, but so good you’ll want to make them year round.

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Soft Boiled Eggs

Perfect soft boiled eggs with jammy yolks and firm whites are a real treat. Serve them on avocado toast, with ramen, or add them to a salad.

Omelette

What’s for breakfast? You can’t go wrong with an omelette! This easy egg recipe appears fancy but is actually quite simple to make. And with so many filling options, from simple to extravagant, omelettes never get boring.

Poached Eggs

Have you mastered the art of the perfect poached egg? With this easy poached eggs recipe, you surely will! This is one of the most versatile egg recipes: you can serve a poached egg on toast, over breakfast potatoes, in a grain bowl, in eggs Benedict with hollandaise sauce, and so much more!

Instant Pot Hard Boiled Eggs

Instant Pot fans will appreciate this hands-off way to cook hard boiled eggs. The eggs come out perfectly cooked every time. This is one of the egg recipes I make most often!

Air Fryer Hard Boiled Eggs

Here’s another way to make hard boiled eggs: in the air fryer! This simple cooking method makes eggs that peel easily and are perfect for storing in the fridge for quick meals and snacks.

Egg Recipes for Brunch

When I’m planning a brunch menu, I always make sure to include at least one savory egg recipe and one sweet item, such as Cinnamon Rolls or a Baked French Toast Casserole. These egg dishes are worthy of a special occasion, and we also make them often on leisurely weekend mornings.

Frittata

How to make a frittata, plus lots of mix-in ideas! My go-to has sautéed veggies, spinach and goat cheese. This basic egg dish is a healthier version of a quiche, yet every bit as delicious.

Breakfast Tacos

I can’t think of anything more fun to serve at a brunch get-together than a breakfast taco spread! Scrambled eggs, crispy bacon, pico de gallo, avocado and cheese ensure that these egg breakfast tacos are loaded with flavor.

Breakfast Casserole

This hearty egg breakfast bake is loaded with hash brown potatoes, bacon and cheese. It’s make-ahead friendly to save you time in the morning and perfect for feeding a crowd.

Broccoli Quiche

This broccoli quiche has been one of our favorite egg recipes for years. It’s made with just 5 ingredients and I often save time by using a store-bought pie crust. (You can certainly use a homemade pie crust if you like!) Serve it for breakfast or pair it with a green salad for an easy lunch or dinner.

Crustless Quiche

When you’re craving quiche but don’t want a heavy pie crust, this crustless quiche is the perfect solution! It’s one of our favorite savory breakfast ideas, made with bacon, vegetables and cheese.

Potato Spinach Egg Casserole

This hearty vegetarian breakfast casserole is perfect for brunch! With potatoes, spinach, bell peppers and cheese (I like to use spicy pepper jack) this egg bake is loaded with flavor. It’s make ahead friendly and feeds a crowd.

Egg Muffins

You’ll love the individual serving size of these egg muffins! Cooking eggs in a muffin tin is an easy way to prepare baked eggs for brunch or meal prep breakfasts. My favorite mix-ins for these egg bites are spinach, bell pepper, red onion and feta cheese. This recipe is easy to customize to make other flavor combinations, and I’ve given you some suggestions in the recipe post.

Asparagus Quiche

With fresh asparagus and tangy goat cheese in a creamy egg custard filling, this quiche is hard to resist! It’s the perfect addition to a spring brunch menu.

Make Ahead Egg Recipes

Busy mornings? Prepping breakfast ahead of time can be a game-changer! These meal prep egg recipes freeze wonderfully. They’ll allow you to enjoy a delicious, filling breakfast even on your busiest mornings.

Breakfast Burritos

Those who like a hearty, satisfying breakfast will love this breakfast burrito recipe! It’s one of our favorite egg recipes for making ahead, since the burritos freeze and reheat so well. They’re loaded with sausage, eggs, cheese and veggies to keep you full all morning long.

Breakfast Sandwich

No list of egg recipes would be complete without a delicious breakfast sandwich recipe! This one has an egg and veggie omelet, bacon, cheese and guacamole sandwiched between toasted English muffins. You can make and eat them right away or freeze for later.

Mini Ham Frittatas

With both eggs and quinoa, these individual frittatas are packed with protein! This recipe is a great way to use up leftover ham, or you can swap the ham for bacon.

Vegetarian Breakfast Burritos

Freezer-friendly vegetable breakfast burritos are a healthy breakfast favorite! These are easy to put together and perfect for meatless breakfasts. If you’re skeptical of the broccoli, don’t be. It works so well here with the eggs and cheese.

Slow Cooker Frittata

This slow cooker frittata is like a Denver omelet, make-ahead style! With ham, cheese, bell peppers and onions, this egg frittata cooks on low in the slow cooker until you’re ready to serve it.

Broccoli Cheddar Mini Frittatas

Looking for a make ahead breakfast that kids will love? These frittatas are made in a mini muffins pan, so they’re the perfect size for little hands. A great alternative to scrambled eggs, you’ll need only a few ingredients for this easy egg recipe.

Not Just for Breakfast

Eggs are typically thought of as a breakfast food, but we love to enjoy them for lunch and dinner, too! While any of the egg recipes above can be served for lunch or dinner, below you’ll find a few that are especially fit for a mid-day or evening meal.

Egg Salad

Looking for egg recipes to use up hard boiled eggs from Easter? This egg salad is just the thing! Try my favorite healthy swap in the creamy dressing. This recipe makes the best egg salad sandwiches!

Fried Rice

Here’s a 20 minute meal for you: fried rice! With scrambled eggs and vegetables, this easy rice recipe can be served as a main course or side dish.

Cobb Salad

I love a loaded salad for lunch or dinner, and this one is sure to satisfy. This classic cobb salad has chicken, hard boiled eggs, avocado, tomato, bacon and blue cheese, all served on a bed of crisp greens and drizzled with a tangy balsamic dressing.

Spinach Salad

Make a simple spinach salad even better by dressing it up with bacon and eggs! Adding hard boiled eggs to salads is a great way to boost the protein. This easy salad is a favorite side dish, perfect for serving with almost any meal.

Best Egg Recipes for Easy Meals

This collection of egg recipes includes basics like hard boiled eggs and scrambled eggs, plus frittatas, egg salad and more. Enjoy these delicious egg dishes for breakfast, lunch or dinner! Start with this easy omelette recipe.

Course Breakfast

Cuisine American

Keyword egg recipes

Prep Time 5

Cook Time 4

Total Time 9

Servings serving

Calories 176kcal

Ingredients

2 large eggs
1-2 pinches salt to taste
½ tablespoon butter
filling ingredients as desired see notes below, such as cooked vegetables, cheese, fresh herbs, avocado, etc.

Instructions

If you are filling your omelet with vegetables that require pre-cooking (such as onions or bell peppers), sauté/cook those first and then set aside.
Crack the eggs into a small bowl, add a pinch or two of salt, and whisk vigorously, until the eggs are completely combined and uniform.
Heat the butter in an 8-inch nonstick skillet over medium-low heat. Once the butter has melted, use a small spatula to spread it out over the bottom and sides of the pan.
Pour the eggs into the skillet and let cook for 1 minute, without disturbing them. Once the eggs start to set around the edges, use a small spatula to carefully lift one edge of the omelet a bit, tilting the pan, so that the wet eggs can run over the edge and underneath the omelet. Repeat this a few more times, around the edges of the omelet, until no more liquid eggs are left on top.
Let the omelet continue cooking until the top is mostly set, reducing the heat to low if you feel that the bottom is browning too much before the top cooks to your liking. If needed, you can cover the pan with a lid to help the top cook through.
Add your desired filling ingredients on one half of the omelet. Fold the other side over to fold the omelet in half. Slide it onto your plate and enjoy!

Notes

Filling Ideas:

Veggie and Cheese: 2 tablespoons each of sautéed red onion, bell pepper and zucchini plus 1-2 tablespoons cheese (shredded cheddar or Monterey jack, crumbled feta or goat cheese).
Spinach Mushroom: 1/4 cup sautéed chopped mushrooms, 1/4 cup spinach (can wilt in skillet if desired), 1 tablespoon crumbled feta cheese.
Denver Omelet: 2 tablespoons each of sautéed onion and green bell pepper, 1/4 cup diced cooked ham, 2 tablespoons shredded cheddar cheese.
Avocado, Tomato and Cheese: 1/4 avocado (sliced), a few cherry tomatoes (halved), 2 tablespoons shredded cheddar cheese, 1 teaspoon chopped fresh chives.

Nutrition information does not include omelet fillings since those will vary.

Nutrition

Read 26 Best Egg Recipes for the full recipe. Originally posted at Kristine's Kitchen

How to Make a Frittata

Kristine Rosenblatt — Sat, 01 Apr 2023 13:48:34 +0000

This easy frittata recipe is made with eggs, sautéed vegetables and cheese. Learn how to make a frittata, perfect for serving for breakfast, brunch or even lunch!

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Looking for an easy, healthy breakfast idea? Make a frittata!

A frittata is a baked egg dish that’s endlessly customizable. You can add a variety of veggies, fresh herbs and cheese to create a frittata that’s full of flavor. A little bit of milk or cream is whisked into the eggs to make them nice and fluffy, and you can even add meats like bacon or sausage to boost the savory flavors. A frittata differs from a crustless quiche in the amount of milk or cream that is mixed into the eggs. Quiche has more dairy added for a richer flavor and a more custard-like texture.

This frittata is perfect for serving at Easter or Mother’s Day brunch, or for a weekend breakfast. It also makes a delicious, simple lunch or dinner, paired with a green salad.

Frittata Ingredients

The basic frittata ingredients are eggs, milk or cream and salt, plus any mix-ins that you want to add in. I kept this frittata recipe vegetarian, adding veggies and tangy goat cheese to the filling. This is one of my favorite frittata combinations – it’s both healthy and satisfying. Stick with this basic recipe, or try one of the frittata recipe variations below. This easy breakfast idea is a great way to use up whatever vegetables you have in your fridge!

Eggs: You’ll need 8 large eggs for this recipe.
Whole Milk, Heavy Cream or Half and Half: Adds richness and helps to make the eggs fluffy. I don’t recommend using skim or lowfat milk; you need some fat to create a fluffy frittata.
Salt: A flavor essential.
Vegetables: In this recipe I’ve used cremini mushrooms, bell pepper, red onion and fresh spinach.
Cheese: Goat cheese adds a lovely creamy texture and tangy flavor. Feel free to swap in your favorite cheese.

How to Make a Frittata

Here’s an overview of how to make a frittata. Find the full recipe with ingredient amounts in the recipe card below.

Whisk the eggs, milk or cream and salt in a large mixing bowl.

Sauté the vegetables. In a 10-inch cast iron skillet (see tips below if you don’t have a 10-inch cast iron skillet), sauté the mushrooms, bell peppers and onions (or your vegetables of choice) until softened. Then stir in the spinach and remove the pan from the heat. The spinach will wilt down in the hot skillet.

Add the eggs and cheese. Spread the veggies out in an even layer in the pan and then pour in the egg mixture. Crumble the goat cheese over the top of the eggs.

Bake until the frittata is just set and only jiggles slightly in the middle when you wiggle the pan. Try not to overcook it because overbaking can make the eggs rubbery. Then serve and enjoy!

Bake in a Cast Iron Skillet or Baking Dish

I like to cook frittatas in a 10-inch cast iron skillet, because I can sauté the vegetables and bake the frittata all in the same pan. You’ll want to use a skillet that is well seasoned so that the frittata won’t stick to the pan when you serve it.

If you don’t have a 10-inch cast iron skillet, you can sauté the veggies in any skillet and then transfer to an 8×8-inch baking dish for baking in the oven. The frittata will take a little longer to cook through in an 8×8-inch dish. I’ve included full directions and cook times for both baking dishes in the recipe below.

Feeding a crowd? You can double this recipe and bake it in a 9×13-inch baking dish. You may need to add a few minutes to the cook time.

Frittata Recipe Variations

The great thing about making a frittata is that you can add whatever mix-ins you like to change up the flavors. For an 8 egg frittata, you’ll want to add 2-3 cups of chopped veggies and/or meat mix-ins, plus 1/2 cup shredded or crumbled cheese. Be sure to pre-cook the vegetables so that they are soft. Here are some of my favorite combinations:

Broccoli and cheddar cheese. Like our favorite Broccoli Quiche, broccoli and cheese is a classic combination.
Bacon, green onions, roasted potatoes and shredded cheddar or Gruyere cheese. An incredible salty, savory combination. Green onions bring mild onion flavor.
Spinach, tomato, zucchini and mozzarella or feta cheese. Use either fresh halved cherry tomatoes or sun-dried tomatoes. Fresh oregano would also be delicious here.
Asparagus, shallots, tarragon or chives and goat cheese. This combination is a favorite in spring!
Roasted sweet potatoes, caramelized onions, bacon and fresh rosemary. This one takes a bit of prep time, but it’s so good.

Serving Suggestions

When serving a frittata for brunch, I like to round out the menu with fresh fruit and/or a green salad and something sweet like a batch of muffins or a quick bread. Plus coffee or tea, of course!

Fruit: Make a Fruit Salad or serve a variety of fresh fruits and berries.
Salad: Try this Arugula Salad or Berry Spinach Salad.
Muffins: Our favorites include Blueberry Oatmeal Muffins, Banana Muffins or any of these Muffin Recipes.
Bread: You can’t go wrong with Healthy Banana Bread or Zucchini Bread.
Potatoes: These Breakfast Potatoes are a favorite.

More Egg Breakfast Recipes

Love eggs for breakfast? Try one of these egg recipes next!

How to Make a Frittata {Easy Recipe}

This easy frittata recipe is made with eggs, sautéed vegetables and goat cheese and baked in the oven. Enjoy it for breakfast, brunch or even lunch! This recipe includes instructions for baking the frittata in a 10-inch cast iron skillet or 8×8-inch baking dish. See the recipe notes for more frittata flavor ideas.

Course Breakfast

Cuisine Italian

Keyword frittata, frittata recipe

Prep Time 20

Cook Time 15

Total Time 35

Servings servings

Calories 151kcal

Ingredients

8 large eggs
¼ cup whole milk or heavy cream or half and half
½ teaspoon fine sea salt or ¼ teaspoon table salt
1 tablespoon olive oil
1 cup chopped cremini mushrooms
¾ cup chopped bell pepper
½ cup chopped yellow or red onion
2 cups chopped fresh spinach 2 ounces
2 ounces goat cheese ½ cup crumbled

Instructions

Preheat oven to 400° F.
In a medium mixing bowl, whisk together the eggs, milk (or cream) and salt. Set aside.
Heat the olive oil in a 10-inch cast iron skillet over medium heat. (Alternatively, you can use any skillet to sauté the vegetables and then bake the frittata in an 8×8-inch baking dish.)
Add the mushrooms, bell peppers and onions to the skillet and cook until softened, stirring occasionally, about 5 minutes. Add the spinach and remove the pan from the heat. Stir for 30 seconds to partially wilt the spinach.
To bake the frittata in a cast iron skillet: Spread the veggies out into an even layer in the pan. Pour the egg mixture over the vegetables. Crumble the goat cheese over the top of the eggs. Bake for 12-16 minutes, until the frittata is just set and only jiggles slightly in the middle when you wiggle the pan. Try not to overcook it as this can make the eggs rubbery. Be careful when serving the frittata, as the handle of the skillet will be very hot from the oven! I like to lay an oven mitt or kitchen towel over the handle to remind myself that it's hot.
To bake the frittata in an 8×8-inch baking dish: Transfer the softened vegetables to a lightly greased 8×8-inch baking dish and spread out into an even layer. Pour the egg mixture over the vegetables. Crumble the goat cheese over the top of the eggs. Bake for 18-25 minutes, until the frittata is just set and only jiggles slightly in the middle when you wiggle the pan. Try not to overcook it as this can make the eggs rubbery. Serve and enjoy.

Video

Notes

You can double this recipe and bake it in a 9×13-inch baking dish. You may need to add a few minutes to the cook time.

Recipe Variations (Be sure to pre-cook vegetables.)

Broccoli and cheddar cheese. Like our favorite Broccoli Quiche, broccoli and cheese is a classic combination.
Bacon, green onions, roasted potatoes and shredded cheddar or Gruyere cheese.
Spinach, tomato, zucchini and mozzarella or feta cheese. Use either fresh halved cherry tomatoes or sun-dried tomatoes. Fresh oregano would also be delicious here.
Asparagus, shallots, tarragon or chives and goat cheese.
Roasted sweet potatoes, caramelized onions, bacon and fresh rosemary.

Nutrition

Read How to Make a Frittata for the full recipe. Originally posted at Kristine's Kitchen

Perfect Poached Eggs {How to Poach an Egg}

Kristine Rosenblatt — Thu, 30 Mar 2023 13:29:03 +0000

Learn how to poach an egg perfectly. This easy recipe includes my best tips for making poached eggs with firm egg whites and runny yolks. Serve on avocado toast, with breakfast potatoes, and more!

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Poached Eggs

Until about 6 months ago, I had never tried making a poached egg. Crazy, right? Well, in an effort to round out my collection of egg recipes on the website, I decided it was time to master the poached egg.

Can you guess what happened in the process? Besides poaching dozens of eggs, I found a new favorite breakfast! Now, about once a week or so, I crave a poached egg on avocado toast. It’s a delicious, satisfying breakfast (or lunch!), especially served on a slice of crusty sourdough bread.

Poached eggs can be tricky to get right, but once you learn a few tips and tricks you’ll know how to poach an egg perfectly every time. So let’s get to it… here’s how to poach an egg!

How to Poach an Egg

First, fill a small or medium saucepan with 1 1/2 to 2 inches of water. Bring the pot to a boil on the stove.

Meanwhile, crack the egg into a small fine mesh strainer set over a small bowl. Gently swirl/tap the strainer to strain off the more watery part of the egg white. This step is optional, but it helps to prevent wispy whites on the poached egg. Notice in the photo above, the firmer egg white compared to the more watery egg white. By straining off the more watery egg white, you’ll get a more spherical poached egg.

Transfer the egg to a small ramekin or bowl.

Optional: add a tablespoon of white wine vinegar to the boiling water which may help prevent wisps of egg white around the poached egg. I often skip the vinegar because in my testing I found it didn’t make much difference.

Reduce the heat to low so that the water is no longer vigorously boiling. Use a slotted spoon to stir the water in a circular motion, creating a vortex in the center.

Gently slip the egg into the center of the vortex. I have found that the most important factor in creating a nice, spherical poached egg is to slip the egg into the water as gently as possible.

With the water at a very low simmer (you should see small bubbles on the bottom of the pot), cook the egg for 3 minutes. Then lift it up with the slotted spoon and press the yolk with your finger to test the firmness of the yolk. Depending on how runny you want the yolk, you may wish to take the egg out of the water now or you may wish to cook it for 30 seconds to 1 minute more. I usually cook mine for 3 1/2 minutes.

Use the slotted spoon to place the poached egg on a paper towel and gently pat dry. Then serve as desired.

Tips for Making Perfect Poached Eggs

Most important: Be very gentle when slipping the egg into the water, in the center of the swirling vortex. Gently transferring the egg is key to making a nice spherical poached egg. Placing the egg into a small ramekin or bowl makes it easy to slip it into the water. Do not drop the egg in from high above the water.
Create a vortex in the water in the pot by stirring in a circular motion with a spoon. Placing the egg into the center of the vortex helps to create a spherical egg white.
I find it’s easiest to poach one egg at a time, since you can use the vortex method. If you want to cook more than one egg at once, skip the vortex.
Keep the water at a very low simmer when poaching eggs. There should be bubbles on the bottom of the pot but no vigorous boiling.
Fresh eggs are best. As eggs age, the white gets thinner and more watery, and this causes more wispy whites around the poached egg. If your eggs aren’t fresh, it’s especially important to strain off the more watery egg white.
Cold from the fridge eggs work best.

Serving Suggestions

My favorite way to serve poached eggs is on lightly buttered toast or avocado toast with a sprinkle of salt and pepper or everything bagel seasoning. However, there are so many ways to serve them! Here are some ideas:

Over a mixed greens salad.
In eggs Benedict with hollandaise sauce.
On top of a bowl of savory oatmeal. Try this Instant Pot steel cut oats recipe.
Over roasted asparagus, breakfast potatoes or sweet potato hash.
Add a poached egg to a grain bowl or veggie bowl with roasted vegetables and quinoa, brown rice or farro.
Serve over mushroom quinoa or with sautéed mushrooms or sautéed spinach.
Serve over corn or zucchini fritters.
Add a protein boost to pesto pasta by serving a poached egg on top.

What’s your favorite way to serve poached eggs? Let me know in the comments below!

More Easy Egg Recipes

Eggs are one of my favorite vegetarian protein sources. They’re so versatile; you can serve them for breakfast, lunch and dinner! Here are a few more of my go-to egg recipes to try next.

Poached Eggs {How to Poach an Egg}

Learn how to poach an egg perfectly! This easy recipe includes my best tips for making poached eggs with firm egg whites and runny yolks. Serve on avocado toast, with breakfast potatoes, in eggs Benedict, on a salad or grain bowl, and more!

Course Breakfast

Cuisine American

Keyword how to poach an egg, poached eggs

Prep Time 3

Cook Time 3

Inactive Time 4

Total Time 10

Servings serving

Calories 63kcal

Ingredients

1 large egg*
1 tablespoon white wine vinegar optional

Instructions

Fill a small or medium saucepan with 1 ½ – 2 inches of water. Bring the pot to a boil.
Meanwhile, crack the egg into a small fine mesh strainer set over a bowl. (This step is optional, but helps to minimize the wispy egg whites on the poached egg.) Gently swirl/shake the strainer to drain off the more watery part of the egg white.
Transfer the egg to a small ramekin or other small bowl.
Once the water is boiling, add the white wine vinegar, if using. Then reduce the heat to low so that the water is no longer vigorously boiling. There should be some small bubbles on the bottom of the pot.
Use a slotted spoon to stir the water in a circular motion, to create a vortex in the center. Gently slip the egg into the center of the vortex. (Placing the egg in the water as gently as possible is key to creating a nice, spherical poached egg.)
Cook for 3 minutes (set a timer) with the water at a very low simmer. There should be bubbles on the bottom of the pot but no vigorous boiling. When the 3 minute timer goes off, use a slotted spoon to lift the egg out of the water and gently press the yolk with your finger to test if it is your desired doneness. If you prefer a firmer yolk, cook for 30 seconds to 1 minute more. Once done, use the slotted spoon to remove the poached egg from the pot and gently pat dry with a paper towel before serving as desired.

Video

Notes

You can cook more eggs, but it’s best to poach them one at a time.

Nutrition

Read Perfect Poached Eggs {How to Poach an Egg} for the full recipe. Originally posted at Kristine's Kitchen

Breakfast Tacos

Kristine Rosenblatt — Sun, 19 Mar 2023 13:55:28 +0000

These Breakfast Tacos are filled with scrambled eggs, bacon, cheese, avocado and pico de gallo. This easy breakfast recipe is full of flavor and so satisfying.

The Best Breakfast Tacos

I just can’t get enough of these breakfast tacos! This easy recipe packs in the flavor and plenty of protein to keep you full all morning. When you’re craving a savory, hearty breakfast, these breakfast tacos are sure to satisfy!

In this recipe, warm tortillas are filled with fluffy eggs, salty bacon, creamy avocado and cheese. A fresh, chunky salsa adds an extra pop of flavor and some spice. It really takes these breakfast tacos to the next level!

Why You’ll Love this Recipe

These tacos are a great way to start your day!

Hearty Breakfast: If you love savory, filling breakfasts, then this recipe is for you.
Customizable: See the recipe variations below for more breakfast taco filling ideas.
Make Ahead: You can prep many of the components ahead of time; see below for details.
Not Just for Breakfast! I’ll often make these breakfast tacos for a quick lunch when I’m tired of the usual sandwiches or leftovers. They’re also perfect for breakfast for dinner night!

Looking for more savory egg recipes? You might also love these Breakfast Burritos and our Breakfast Sandwich recipe.

Ingredients

Here’s what you’ll need for this breakfast taco recipe:

Bacon: Bacon adds savory flavor and a salty bite to these breakfast tacos.
Eggs, Milk and Salt: You’ll whisk these together for the scrambled eggs.
Butter: Cooking the eggs in butter keeps them from sticking to the pan.
Tortillas: Look for taco-size tortillas and use whichever variety you prefer, such as flour, whole wheat, corn or gluten-free. For a real treat, try these Homemade Tortillas. (You can make them ahead and freeze them.)
Cheddar Cheese: Shredded cheddar cheese adds flavor and goes so well with the bacon and eggs.
Avocado: For creaminess and healthy fats.
Pico de Gallo: This fresh salsa is my favorite for breakfast tacos. Try this easy Pico de Gallo recipe or use store-bought. Regular salsa also works well.

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How to Make Breakfast Tacos

The steps to making these breakfast tacos are so simple. Find the full recipe with ingredient amounts in the recipe card below.

Cook the bacon in the oven.
If you’re making homemade pico de gallo, chop and combine the ingredients.
Make the scrambled eggs.

Warm the tortillas in the microwave or in a skillet on the stove.
Assemble the tacos by filling each tortilla with eggs, shredded cheddar cheese, crumbled bacon, sliced avocado and pico de gallo. Then serve and enjoy!

Breakfast Tacos Recipe Variations

These breakfast tacos are incredibly tasty as is, but if you’re looking for ways to switch up the flavors (or use up what’s in your fridge), here are some ideas:

Veggies: Add sautéed bell pepper, mushrooms or zucchini.
Potatoes: Breakfast Potatoes or Roasted Sweet Potatoes would be a delicious addition.
Meat: Swap the bacon for breakfast sausage or ham.
Vegetarian: Leave out the bacon.
Toppings: Swap the avocado for guacamole or top the tacos with sour cream.

Make Ahead Tips

You can meal prep some of the components for this recipe to make it faster to assemble the tacos on busy mornings.

Cook the bacon ahead of time and store it in an airtight container in the refrigerator for up to 5 days.
Shred the cheese and store in an airtight container in the refrigerator.
If you’re making homemade pico de gallo, it can be stored in an airtight container in the fridge for up to 3 days. The tomatoes will release some liquid over time, which you can drain off.

More Breakfast Recipes

Try one of these delicious breakfast recipes next!

These breakfast tacos are a healthy breakfast that will have you looking forward to waking up in the morning! Give this recipe a try and then leave a comment below to let me know how it turned out.

The BEST Breakfast Tacos

When you're craving a savory, satisfying breakfast, look no further than these Breakfast Tacos! They're filled with scrambled eggs, bacon, cheese, avocado and pico de gallo for loads of flavor and filling protein. See the notes below for make ahead tips.

Course Breakfast

Cuisine American

Keyword breakfast tacos

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 370kcal

Ingredients

4 slices bacon
4 large eggs
2 tablespoons milk
salt to taste
1 teaspoon butter
4 taco size flour tortillas
½ cup shredded cheddar cheese
1 avocado
1 cup pico de gallo

Instructions

Preheat oven to 400° F. Line a rimmed baking sheet with foil, folding up the edges to catch the bacon grease. Lay the bacon slices in a single layer on the baking sheet. Bake for 12-20 minutes, until cooked to your liking. Transfer bacon to a paper towel lined plate to absorb excess grease.
Meanwhile, crack the eggs into a medium bowl. Add the milk and a pinch or two of salt. Whisk vigorously until well combined and uniform. Melt the butter in a small nonstick skillet over medium-low heat. Once melted, use a spatula to spread the butter over the bottom of the skillet.
Add the eggs to the skillet and let cook for 1 minute without stirring. Then use a rubber spatula to gently and slowly scrape across the bottom and around the edges of the pan as the eggs cook, folding the eggs gently to help them cook evenly. Once eggs are mostly set but still a little moist, remove pan from the heat. Be careful to not overcook the eggs so that they stay moist and fluffy, not dried out.
Warm the tortillas in the microwave or in a skillet on the stove. To assemble the tacos, in each tortilla place scrambled eggs, shredded cheddar cheese, crumbled bacon, avocado slices and pico de gallo. Serve immediately.

Video

Notes

You can cook the bacon ahead of time and store it in an airtight container in the refrigerator for up to 5 days.
If you’re making homemade pico de gallo, it can be stored in an airtight container in the fridge for up to 3 days. The tomatoes will release some liquid over time, which you can drain off.

Nutrition

Read Breakfast Tacos for the full recipe. Originally posted at Kristine's Kitchen

Breakfast Sandwich

Kristine Rosenblatt — Mon, 13 Mar 2023 13:40:59 +0000

An irresistible breakfast sandwich, with eggs, bacon, cheese and guacamole sandwiched between toasted English muffins. These hearty, filling breakfast sandwiches can be enjoyed right away or frozen for later.

When you’re craving something hearty and satisfying for breakfast, this breakfast sandwich is sure to hit the spot. It’s one of the best savory egg breakfast recipes. (This Breakfast Burrito recipe is my other favorite!)

There are endless options when it comes to building a breakfast sandwich. I’ve kept this recipe fairly simple, and I’m also giving you lots of ideas below for customizing this recipe to make the breakfast sandwich of your dreams.

You can make and eat these breakfast sandwiches right away, or freeze them for when you need a quick and easy breakfast later on. They reheat well; you’ll find all the details below.

Breakfast Sandwich Recipe Ingredients

This breakfast sandwich recipe starts with a simple egg omelet made with onions and peppers. The eggs are served between toasted English muffins, along with cheese, bacon and guacamole.

Red Onion and Bell Pepper: These are chopped and cooked in with the eggs. The peppers and onions add flavor as well as some veggies to the breakfast sandwich.
Olive Oil: For sautéing the red onion and bell peppers to soften them up before adding them to the eggs.
Eggs: You’ll need four large eggs, one per breakfast sandwich.
Salt: To season the eggs.
Butter: Cooking the eggs in butter adds flavor and keeps them from sticking to the pan.
English Muffins: I like to use whole wheat English muffins. You can also use regular English muffins, bagels, croissants, biscuits, sliced sourdough or even a hearty whole grain sandwich bread.
Sliced Cheese: Such as a flavorful sharp cheddar cheese.
Bacon: Adding a slice of bacon to each sandwich really boosts the flavor. You can omit the bacon for a vegetarian breakfast sandwich.
Guacamole: Sometimes I make this recipe with guacamole and sometimes I use sliced avocado. If you plan to freeze the breakfast sandwiches you’ll want to leave off the guac or avocado.

How to Make a Breakfast Sandwich

You’ll need a 10-inch nonstick skillet for this recipe. This is the best size for making the 4-egg omelet.

First, sauté the chopped red onion and bell pepper in olive oil until softened. Then transfer to a clean bowl and wipe out the skillet.

Crack the eggs into a bowl, add a pinch or two of salt, and whisk vigorously until well combined.
Melt the butter in the skillet and spread it around the pan. Pour in the eggs. Scatter the onions and peppers over the top. Let cook for 1 minute. Then use a small spatula to carefully lift one edge of the omelet a bit, tilting the pan, so that the wet eggs can run over the edge and underneath the omelet. Repeat this a few more times, around the edges of the omelet, until no more liquid eggs are left on top of the omelet. (See How to Make an Omelet.)

Cook the omelet until the top is mostly set. Then transfer it to a plate or cutting board. Fold it into thirds by folding both sides over the center, and cut into 4 pieces.

Assemble each egg sandwich on a toasted English muffin with a slice of cheese, ¼ of the omelet, a slice of bacon (cut in half) and guacamole.

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Recipe Variations

Switch up the flavors in your breakfast sandwich with one or more of these ideas:

Add a sauce: Try spicy mayo or hot sauce.
Cheese: Use sliced pepper jack, white cheddar or goat cheese. Or spread the bread with cream cheese.
Eggs: Swap the omelet for a fried egg, over easy egg, poached egg or scrambled eggs.
Bread: There are so many options! Try croissants, bagels, sourdough, or biscuits.
Swap the veggies: Other options include fresh or sautéed spinach, arugula, sautéed mushrooms, and sliced tomato.
Meat: Try a slice of ham or breakfast sausage.
Vegetarian: Leave off the bacon.
Potatoes: Add a layer of hash browns.

Make Ahead Breakfast Sandwiches

These breakfast sandwiches are great for meal prep!

To Freeze: Assemble the sandwiches as directed, leaving off the guacamole because it won’t freeze well. Once completely cool, wrap tightly in foil, waxed paper or plastic wrap and then place in a zip-top plastic bag or other airtight container. Store in the freezer for up to 2 months.
To Reheat: For best results, let the frozen breakfast sandwiches thaw overnight in the refrigerator. Then reheat in a 350 degree F oven or in the microwave until hot.

You might also enjoy these make ahead breakfast recipes.

More Favorite Breakfast Recipes

Breakfast Sandwich

This breakfast sandwich recipe is perfect for when you're craving a savory breakfast. Eggs, cheese, bacon and guacamole are sandwiched between toasted English muffins for a hearty, satisfying breakfast. Enjoy these breakfast sandwiches right away or follow the instructions in the notes below to freeze them for later.

Course Breakfast

Cuisine American

Keyword breakfast sandwich, breakfast sandwiches

Prep Time 15

Cook Time 8

Total Time 23

Servings servings

Calories 461kcal

Ingredients

2 teaspoons olive oil
½ cup chopped red onion
½ cup chopped bell pepper
4 large eggs
salt to taste
1 tablespoon butter
4 whole wheat English muffins
4 slices sharp cheddar cheese
4 slices cooked bacon
¾ cup guacamole

Instructions

Cook the veggies: Heat the olive oil in a 10-inch nonstick skillet over medium heat. Add the chopped onion and bell pepper and cook until softened, about 3 minutes. Transfer the veggies to a clean bowl and set aside. Wash out the skillet.
Make the omelet: Crack the eggs into a bowl, add a pinch or two of salt, and whisk vigorously, until the eggs are combined and uniform. Heat the butter in the skillet over medium-low heat. Once the butter has melted, use a small spatula to spread it out over the bottom and sides of the pan.
Pour the eggs into the skillet and scatter the peppers and onions evenly over the top. Let cook for 1 minute. Once the eggs start to set around the edges, use a small spatula to carefully lift one edge of the omelet a bit, tilting the pan, so that the wet eggs can run over the edge and underneath the omelet. Repeat this a few more times, around the edges of the omelet, until no more liquid eggs are left on top of the omelet.
Reduce the heat to low and let the omelet continue cooking until the top is mostly set. If needed, you can cover the pan with a lid to help the top cook through. Transfer omelet to a plate or cutting board, fold into thirds by folding both sides over the center, and cut into 4 pieces.
Assemble the sandwiches: Separate the English muffins in half and toast. Assemble each sandwich with a slice of cheese, ¼ of the omelet, a slice of bacon (cut in half) and guacamole. Serve immediately. (If desired, you can place the sandwiches in a 350° F oven for 2-3 minutes to melt the cheese. Add the guacamole after warming.) See note below for how to freeze the breakfast sandwiches.

Video

Notes

To freeze and reheat: Assemble the sandwiches as directed, leaving off the guacamole because it won’t freeze well. Once completely cool, wrap tightly in foil, waxed paper or plastic wrap and then place in a zip-top plastic bag or other airtight container and freeze for up to 2 months. Let thaw overnight in the refrigerator. Reheat in a 350 degree F oven or in the microwave until hot.

Nutrition

Read Breakfast Sandwich for the full recipe. Originally posted at Kristine's Kitchen

How to Make Soft Boiled Eggs

Kristine Rosenblatt — Thu, 09 Mar 2023 14:02:44 +0000

How to make perfect soft boiled eggs, with jammy yolks and set whites. Serve them on toast, with ramen or add them to a salad.

If you’re looking for a foolproof method for cooking soft boiled eggs, you’re in the right place! A jammy soft boiled egg served on avocado toast is one of my favorite breakfasts. This soft boiled eggs recipe uses the same cooking method as my easy Hard Boiled Eggs recipe, but with a shorter cook time.

The secret to making soft boiled eggs that come out perfect every time is to add the eggs to a pot of already boiling water. This ensures that you’ll have an accurate cook time. If you were to start the eggs in cold water, you’d risk over- or under-cooked eggs since the time it takes for a pot of water to come to a boil can vary. Starting the eggs in boiling water also makes them easier to peel.

How to Make Soft Boiled Eggs

First, fill a medium saucepan or pot with 2 inches of water. Bring the pot to a boil on the stove.
Once the water is boiling, reduce the heat slightly to a gentle rolling boil. Use a slotted spoon to gently lower cold-from-the-fridge eggs into the water.
Boil the eggs for 7 minutes, adjusting the heat as needed to keep the pot at a gentle rolling boil.

Immediately transfer the eggs to a bowl of ice water. Leave the eggs in the ice bath for 2 minutes.

I like to enjoy soft boiled eggs right after cooking them, but you can also store them, unpeeled, in the refrigerator for up to 2 days.

To peel the eggs, gently crack them on all sides on the counter and then start carefully peeling from the bottom of the egg. There is usually an air bubble at the bottom of the egg that makes it easier to start peeling off the shell.

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Recipe Tips

Experiment to find your perfect soft boiled egg time. I boil eggs for 7 minutes for fully set egg whites and jammy yolks. If you want very runny yolks, set a timer for 6.5 minutes. The cook time needed can vary based on the size of your eggs.
Use eggs straight from the fridge (not room temperature) for an accurate cook time.
Set a timer immediately after adding the eggs to the pot so you’ll know exactly when to take them out of the boiling water.
To keep the eggs from cracking, make sure the water is at a gentle rolling boil before adding the eggs and use a slotted spoon to add the eggs to the pot carefully.
Prepare the ice bath (bowl of ice water) while the eggs are boiling. Immediately transferring the eggs to the ice bath stops the cooking process. It also makes the eggs easier to peel.

Ways to Serve Soft Boiled Eggs

Eggs are a versatile protein source and there are so many ways to enjoy them!

On toast or avocado toast, with a sprinkle of salt and pepper or everything bagel seasoning.
Add them to a salad.
With ramen.
In a veggie bowl with roasted vegetables and quinoa.
On top of a bowl of savory oatmeal.
With breakfast potatoes.

What’s your favorite way to serve soft boiled eggs? Let us know in the comments below!

More Egg Recipes

You might also enjoy this Air Fryer Hard Boiled Eggs recipe (includes cook time for air fryer soft boiled eggs) and Instant Pot Hard Boiled Eggs.

How to Make Soft Boiled Eggs

How to make perfect soft boiled eggs, with jammy yolks and set whites. Serve them on toast, with ramen or add them to a salad.

Course Breakfast, How To

Cuisine American

Keyword how to make soft boiled eggs, soft boiled eggs

Prep Time 5

Cook Time 7

Inactive Time 5

Total Time 17

Servings servings

Calories 63kcal

Ingredients

4 large eggs*

Instructions

Fill a medium saucepan or pot with 2 inches of water. Bring to a boil.
Once the water is boiling, reduce the heat to a gentle rolling boil. Gently lower the eggs into the water using a slotted spoon. Boil for 7 minutes,* adjusting the heat as needed to maintain a gentle rolling boil.
Immediately transfer the eggs to a bowl of ice water. Leave the eggs in the ice bath to cool for 2 minutes. Then carefully peel the eggs: gently crack them on all sides on the counter and then start peeling from the bottom of the egg.

Video

Notes

You can cook more or less eggs, as long as they fit in a single layer in the pot.
The cook time may need to be adjusted slightly depending on the size of your eggs. If they are on the smaller side, they will cook faster.
If you wish to cook soft boiled eggs ahead of time they can be stored, unpeeled, in the refrigerator for up to 2 days. They will stay fresher if you store them in their shells. You can reheat soft boiled eggs by placing in a pot of gently simmering water for 3.5 minutes. The eggs will be slightly more cooked after reheating.

Nutrition

Read How to Make Soft Boiled Eggs for the full recipe. Originally posted at Kristine's Kitchen

How to Make an Omelet

Kristine Rosenblatt — Sun, 26 Feb 2023 14:44:33 +0000

Making the perfect omelet is easier than you might think! Learn how to make an omelet, plus delicious filling ideas.

If you often order an omelet when you go out to breakfast, you’ll be pleasantly surprised at how easy it is to make an omelet at home. An egg omelet is a satisfying breakfast that won’t leave you hungry again right away. With so many filling options, this easy breakfast recipe never gets boring! Omelets are a great way to use up leftover veggies in the fridge. They make it easy to sneak in a serving of vegetables at breakfast – a great way to start the day!

French Omelette vs. American Omelet

A French omelette has a lighter texture and is rolled into a cylinder before serving. The eggs are often left slightly undercooked in a French omelette. An American omelet is fully cooked and often browned a bit on the outside. It is folded in half and can contain more filling than a French omelette. This recipe makes an American-style omelet.

The two spellings omelet and omelette are often used interchangeably, with omelet being the American English spelling and omelette being the French spelling, also used in British English.

Omelet Pan

Using the right pan is key to making a great omelet. To make a 2 egg omelet, you’ll need an 8-inch nonstick skillet. It’s important to use a nonstick pan to keep the eggs from sticking.

Ingredients You’ll Need

This recipe starts with three basic ingredients: eggs, salt and butter. Then you can add whatever fillings you enjoy.

Eggs: Use two large eggs to make a single serving omelet.
Salt: A pinch or two of salt enhances the flavor of the eggs.
Butter: For flavor and to keep the eggs from sticking to the pan.
Fillings: There are so many options for omelet fillings. Here I’ve used red bell peppers, red onion and cheddar cheese. I’ve shared some more filling ideas below.

How to Make an Omelet

First, decide which fillings you will use. If you’re using vegetables that will require pre-cooking, such as bell peppers, onions or mushrooms, give them a quick sauté in a little olive oil.

Then crack the eggs into a small bowl. Add a pinch or two of salt and whisk vigorously until the whites and yolks are completely combined. Whisking also incorporates air into the eggs, making them fluffier.

Heat the butter in an 8-inch nonstick skillet over medium-low heat. Use a small spatula to spread the butter over the bottom and sides of the pan.

Pour the eggs into the skillet and let them cook for 1 minute without disturbing them. Once the eggs start to set around the edges, use a small spatula to carefully lift one edge of the omelet a bit, tilting the pan, so that the wet eggs can run over the edge and underneath the omelet. Repeat this a few more times, around the edges of the omelet, until no more liquid eggs are left on top of the omelet.

Let the omelet continue cooking until the top is mostly set, reducing the heat to low if the bottom is browning too much before the top cooks to your liking.

Add your fillings of choice on top of one side of the omelet. Then fold the other side on top of the fillings. Slide the omelet onto your plate and enjoy!

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Recipe Tips

Use the right size pan, and make sure it’s nonstick. If the pan is too big, the egg layer will be too thin. An 8-inch nonstick skillet is perfect.
Reduce the heat under the pan if you find that the bottom of the omelet is browning before the eggs on top are set.
You can cover the pan with a lid as needed to finish cooking the top of the omelet.
Don’t walk away. Making an omelet takes just a few minutes, and you’ll want to watch it closely so that it doesn’t burn or overcook (no one wants dry, rubbery eggs).
Pre-cook your filling ingredients as needed. Or use leftover sautéed or roasted vegetables. Some fillings, like fresh spinach, tomatoes and herbs, can be added to the omelet without cooking.
Not just for breakfast! An omelet, served alongside a green salad, makes a delicious lunch or light dinner.

Omelet Filling Ideas

Veggie and Cheese: Sautéed red onion, bell pepper and zucchini plus cheddar, Monterey jack, feta or goat cheese.
Spinach and Mushroom: Sautéed mushrooms, fresh or sautéed spinach and crumbled feta cheese or shredded Gruyère.
Denver Omelet: Sautéed onion and green bell pepper, diced cooked ham and shredded cheddar cheese.
Avocado, Tomato and Cheese: Sliced avocado, fresh cherry tomato halves, shredded cheddar cheese and chopped fresh chives or other fresh herbs.
Bacon and Cheese: Crumbled bacon and shredded cheddar.

More Egg Recipes for Breakfast

Here are more breakfast recipes that feature eggs as a main ingredient.

How to Make an Omelet

How to make an omelet. This easy recipe is one of our favorite breakfasts. It's also perfect for a light lunch or dinner, paired with a green salad. See the notes below for omelet filling ideas.

Course Breakfast

Cuisine American

Keyword how to make an omelet, omelette

Prep Time 5

Cook Time 4

Total Time 9

Servings serving

Calories 176kcal

Ingredients

2 large eggs
1-2 pinches salt to taste
½ tablespoon butter
filling ingredients as desired see notes below, such as cooked vegetables, cheese, fresh herbs, avocado, etc.

Instructions

If you are filling your omelet with vegetables that require pre-cooking (such as onions or bell peppers), sauté/cook those first and then set aside.
Crack the eggs into a small bowl, add a pinch or two of salt, and whisk vigorously, until the eggs are completely combined and uniform.
Heat the butter in an 8-inch nonstick skillet over medium-low heat. Once the butter has melted, use a small spatula to spread it out over the bottom and sides of the pan.
Pour the eggs into the skillet and let cook for 1 minute, without disturbing them. Once the eggs start to set around the edges, use a small spatula to carefully lift one edge of the omelet a bit, tilting the pan, so that the wet eggs can run over the edge and underneath the omelet. Repeat this a few more times, around the edges of the omelet, until no more liquid eggs are left on top of the omelet.
Let the omelet continue cooking until the top is mostly set, reducing the heat to low if you feel that the bottom is browning too much before the top cooks to your liking. If needed, you can cover the pan with a lid to help the top cook through.
Add your desired filling ingredients on one half of the omelet. Fold the other side over to fold the omelet in half. Slide it onto your plate and enjoy!

Video

Notes

Filling Ideas:

Veggie and Cheese Omelet: 2 tablespoons each of sautéed red onion, bell pepper and zucchini plus 1-2 tablespoons cheese (shredded cheddar or Monterey jack, crumbled feta or goat cheese).
Spinach Mushroom Omelet: 1/4 cup sautéed chopped mushrooms, 1/4 cup spinach (can wilt in skillet if desired), 1 tablespoon crumbled feta cheese.
Denver Omelet: 2 tablespoons each of sautéed onion and green bell pepper, 1/4 cup diced cooked ham, 2 tablespoons shredded cheddar cheese.
Avocado, Tomato and Cheese Omelet: 1/4 avocado (sliced), a few cherry tomatoes (halved), 2 tablespoons shredded cheddar cheese, 1 teaspoon chopped fresh chives.

Nutrition information does not include omelet fillings since those will vary.

Nutrition

Read How to Make an Omelet for the full recipe. Originally posted at Kristine's Kitchen

Perfect Hard Boiled Eggs

Kristine Rosenblatt — Sun, 12 Feb 2023 15:12:36 +0000

This hard boiled eggs recipe makes perfect, easy peel eggs every time.

Hard Boiled Eggs

If you’ve been disappointed by hard boiled eggs recipes in the past, then you are going to love this easy method for making hard boiled eggs.

This egg recipe has revolutionized the way that I make hard boiled eggs. (Yes, I still love Instant Pot Hard Boiled Eggs and Air Fryer Hard Boiled Eggs, but sometimes you just want a basic stove top recipe, right?)

I used to use the cold start method to make hard boiled eggs, adding eggs to cold water and then bringing the pot to a boil. The problem with this method is that the cook time can vary depending on how long it takes the water to come to a boil. This method also often produced eggs that were frustratingly difficult to peel. Something about the cold start method tends to make the shells cling to the eggs.

But no more! The best way to make hard boiled eggs is to bring the water to a boil first, and then add the eggs. This method is much more foolproof when it comes to cook times, and it also makes eggs that are so easy to peel.

These hard boiled eggs have creamy, yellow yolks and soft, tender egg whites. You can cook them a little more or a little less, depending on how you like your yolks cooked: slightly jammy in the center or fully cooked but still creamy and golden yellow.

Enjoy these hard boiled eggs for breakfast, as a protein-packed snack, or use them in your favorite egg recipes. They’re perfect for making Deviled Eggs, Egg Salad, Spinach Salad, and more!

How to Make Hard Boiled Eggs

Here is an overview of how to boil eggs. Find the full printable instructions in the recipe card below.

First, fill a medium saucepan or pot with water and bring it to a boil over high heat.

Now you’re ready to add the eggs to the pot. Reduce the heat so that the water is at a low boil and gently lower the eggs into the pot using a slotted spoon. Then immediately increase the heat to bring the water back to a gentle rolling boil.

Boil the eggs for 12-14 minutes, depending on how firm you like your egg yolks.

Use a slotted spoon to immediately transfer the eggs to a bowl of ice water. Let the eggs sit in the ice bath for 5 minutes.

Then, remove the eggs from the ice bath and either peel them right away or store them in the refrigerator.

How Long to Boil Eggs

Boil eggs for 12-14 minutes, depending on how firm you want the egg yolks to be. I usually use a cook time of 13-14 minutes for completely set egg yolks. 12 minutes will give you set yolks that are still creamy and a bit soft in the center. If you’d like to make soft boiled eggs, boil the eggs for 7 minutes.

Boiling eggs for longer than 14 minutes will usually give you overcooked eggs. If your yolks turn out chalky or green around the edges, they are overcooked.

Easy Peel Hard Boiled Eggs

This recipe is the only stovetop hard boiled eggs recipe I’ve tried that consistently produces easy peel eggs. These tips can also help to ensure that your eggs peel quickly and easily:

Eggs usually peel the easiest right when you take them out of the ice bath. But, for storage it’s best to leave them in their shells. (Don’t worry, with this cooking method even eggs stored in their shells will be easy to peel.)
To peel eggs, crack the shells all over on the counter and peel starting from the wider end of the egg. If one end of the egg isn’t peeling well, try starting from the other end. If the shells are being difficult, peeling the eggs under cold running water can help.
Old eggs often peel easier than fresh eggs.

Recipe Tips

Add eggs to the pot cold from the refrigerator. There is no need to let them come to room temperature (and doing so could alter the cook time).
You can cook as many or as few eggs as will fit comfortably in the pot in a single layer.
Reducing the heat when you add the eggs helps to prevent cracking. Be sure to increase the heat to bring the pot back to a rolling boil after adding the eggs.
Set a timer after adding the eggs to the pot so that you don’t accidentally overcook the eggs.
The ice bath stops the cooking process so that you don’t end up with overcooked eggs, so don’t skip it!

How Long Do Hard Boiled Eggs Last

According to the USDA, hard boiled eggs can be stored in the refrigerator for up to 7 days. Refrigerate eggs within two hours of cooking. You can store the eggs in the fridge before or after removing the shells, but if you plan to keep the eggs for more than 5 days I recommend storing them with the shells on.

Perfect Hard Boiled Eggs {Easy Peel}

How to cook perfect hard boiled eggs with creamy yellow yolks and soft, tender whites. This foolproof method makes the best easy peel hard boiled eggs. Enjoy them for breakfast or a snack, or use them to make egg salad, deviled eggs and more!

Course Breakfast

Cuisine American

Keyword hard boiled eggs, how long to boil eggs, how to boil eggs, how to make hard boiled eggs

Prep Time 5

Cook Time 14

Total Time 29

Servings eggs

Calories 63kcal

Ingredients

6 large eggs*

Instructions

Fill a medium saucepan or pot with enough water so that it will cover the eggs by ¾ to 1 inch when you add the eggs to the pot (but do not add the eggs yet).
Put the pot on the stove over high heat and bring to a rolling boil. Then reduce the heat to a gentle boil and very gently lower the eggs into the water using a slotted spoon or metal strainer. Immediately increase the heat so that the pot comes back to a gentle rolling boil.
Boil the eggs for 14 minutes, adjusting the heat as necessary to maintain a gentle rolling boil. (14 minutes will give you eggs with fully set yolks; reduce the time to 12 or 13 minutes for eggs with soft, creamy yolks that may not be fully set in the center.)
Immediately transfer the cooked eggs to a bowl of ice water using a slotted spoon. Let the eggs sit in the ice bath for 5 minutes.
After the ice bath, the eggs can either be peeled right away or stored in their shells in the refrigerator. Hard boiled eggs can be stored in the refrigerator in an airtight container for up to one week. Unpeeled eggs will stay fresher in the refrigerator than peeled eggs, so leave the shells on if you plan to store them for more than a few days.

Video

Notes

You can cook fewer or more than 6 eggs, just be careful to not overcrowd the pot. You want the eggs to fit in a single layer, with a bit of room to move.
Eggs usually peel easiest when you crack them all over and start peeling from the bottom of the egg, where there is usually an air pocket. Older eggs will peel easier than fresh eggs.
To make soft boiled eggs, boil the eggs for 7 minutes.

Nutrition

Read Perfect Hard Boiled Eggs for the full recipe. Originally posted at Kristine's Kitchen

Breakfast Burritos

Kristine Rosenblatt — Wed, 01 Feb 2023 17:49:23 +0000

Made with sausage, eggs, cheese and veggies, these breakfast burritos are a hearty, savory breakfast that’s loaded with flavor! Serve them right away or freeze them for quick breakfasts later on.

Best Breakfast Burrito

When it comes to breakfast, are you team sweet or team savory? I’m both, depending on the day. I love a bowl of oatmeal topped with berries and maple syrup, but I also can’t resist a loaded breakfast burrito, all warm and crispy from the oven.

This breakfast burrito recipe is sure to satisfy. The burritos are filled with scrambled eggs and breakfast sausage, plus healthy veggies and sharp cheddar cheese. They’re high protein and big on flavor. You can serve them as is, but my favorite way is to first warm the burritos in the oven to lightly brown and crisp the tortillas and melt the cheese.

This recipe makes 8 breakfast burritos, and I recommend making the full recipe even if you’re only serving 1 or 2 people. Freeze the extras for quick breakfasts later on. Your future self will thank you!

Ingredients You’ll Need

These breakfast burritos are made with scrambled eggs, sausage, vegetables and cheese. Here’s a closer look at the ingredients, including substitution options.

Olive Oil: For sautéing the vegetables.
Vegetables: Here’s where you have lots of flexibility! Use your favorite veggies or whatever you have to use up in your fridge. I used a combination of red onion, bell pepper and mushrooms.
Breakfast Sausage: Sausage adds so much flavor to a breakfast burrito! If you can’t find breakfast sausage, you can substitute Italian sausage. Remove the sausage from the casings before browning it in the skillet.
Eggs, Salt and Butter: These ingredients are for the scrambled eggs. Seasoning the eggs with a few pinches of salt enhances the flavor, as does scrambling the eggs in butter.
Tortillas: You’ll need large burrito-size tortillas so that you can fit plenty of filling in each one and still wrap the burritos up tightly.
Cheese: Gooey, melty cheese is a must! I like to use shredded sharp cheddar. Monterey jack cheese also works well, or, if you like spice, pepper jack.

Vegetarian Swap: Substitute black beans for the sausage for vegetarian breakfast burritos. Or try this Vegetarian Breakfast Burrito recipe.

More Mix-In Options:

Salsa or Pico de Gallo: These are a great way to add more flavor! I don’t recommend adding them if you plan to freeze the burritos, as salsa can lead to sogginess over time.
Avocado: You can add avocado slices to the burritos if you plan to serve them right away.
Potatoes: Try adding cooked hash browns, Breakfast Potatoes or Roasted Sweet Potatoes to your breakfast burrito.

How to Make Breakfast Burritos

First, sauté the veggies. Heat the olive oil in a skillet. Once hot, add the chopped vegetables and cook, stirring often, until softened. Then transfer the veggies to a medium mixing bowl.
Brown the sausage. Add the sausage to the pan and cook, crumbling the meat, until the sausage is fully cooked. Transfer the cooked sausage to the bowl with the veggies, leaving any grease behind.
Make the scrambled eggs. Whisk the eggs together with a few pinches of salt. Wipe out the skillet and add the butter. Once melted, pour in the beaten eggs and cook until scrambled. Add the scrambled eggs to the bowl with the sausage and veggies and gently mix everything together.
Assemble the burritos. Place 1/8 of the burrito filling on top of each tortilla, placing it down the tortilla in a line slightly off center. Sprinkle on the shredded cheese and then tightly wrap up each tortilla, burrito-style.
Bake to crisp the tortillas (optional). You can serve the burritos as is, freeze them for later, or pop them in the oven for 5-10 minutes to crisp the tortillas and melt the cheese.

To Freeze & Reheat a Breakfast Burrito

These breakfast burritos freeze wonderfully for a make-ahead breakfast. To freeze:

Let the ingredients cool a bit before wrapping the burritos.
Flash freeze the wrapped burritos by placing them on a baking sheet in the freezer for 2 hours.
Then transfer the frozen burritos to a zip-top plastic bag and store in the freezer for up to 1 month.

To reheat a frozen burrito, first thaw it in the refrigerator overnight. (This helps the breakfast burrito to reheat more evenly.) To reheat, microwave on high power for 30-45 seconds to start heating up the center of the burrito. Then heat in a 350° F oven for 10 minutes, or until fully hot in the center.

You can reheat the burrito fully in the microwave, but this will give you a chewier tortilla texture than the microwave/oven combo as described above.

More Breakfast Ideas to Try

If you enjoyed this breakfast burrito recipe, try one of these favorite breakfast recipes next. The first 3 are also perfect for meal prep!

Egg Muffins – Filling, healthy and freezer-friendly.
Overnight Oats – Another easy make ahead breakfast.
Breakfast Casserole – Filled with potatoes, eggs, bacon and cheese.
French Toast – An easy recipe that’s perfect for a weekend breakfast!

Breakfast Burritos

Made with sausage, eggs, cheese and veggies, these breakfast burritos are a hearty, savory breakfast that's loaded with flavor! This recipe makes 8 burritos and I recommend making the full recipe even if you're only serving 1 or 2 people. These burritos freeze well for quick breakfasts later on.

Course Breakfast

Cuisine American

Keyword breakfast burrito, breakfast burrito recipe, breakfast burritos

Prep Time 35

Cook Time 5

Total Time 40

Servings servings

Calories 568kcal

Ingredients

1 tablespoon olive oil
2 cups chopped vegetables such as red onion, bell pepper, mushrooms or broccoli
1 pound breakfast sausage or Italian sausage removed from casings
8 eggs
2 pinches salt to taste
2 teaspoons unsalted butter
8 burrito size tortillas
2 cups shredded cheddar cheese or Monterey jack, pepper jack or a combination

Instructions

Preheat oven to 375° F. (If baking and eating burritos right away. If freezing burritos, no oven is needed until you are ready to warm and eat them.)
Heat the olive oil in a medium/large nonstick skillet over medium heat. Once hot, add the vegetables and cook, stirring often, until softened, about 4 minutes. Transfer vegetables to a clean medium size bowl.
Add the sausage to the pan and cook, crumbling, until it is browned and fully cooked. Transfer sausage to the bowl with the vegetables, leaving any grease behind.
Crack the eggs into a medium mixing bowl and add the salt. Whisk vigorously, until eggs are completely combined and uniform.
Wipe out the skillet and add the butter. Heat over medium heat until the butter is melted, using a rubber spatula to spread it around the pan. Pour the eggs into the pan and reduce the heat to medium low. Let the eggs cook without stirring for 30 seconds, then use a rubber spatula to gently and slowly scrape across the bottom and around the edges of the pan as the eggs cook, scraping across different areas of the pan and in different directions so that no bits of egg dry out. As the eggs cook, also fold them gently to help them cook evenly.
Once the eggs are cooked, turn off the heat and add them to the bowl with the sausage and veggies. Stir gently to mix everything together.
To assemble the burritos, place 1/8 of the egg/sausage/veggie mixture on top of each tortilla, placing it down the tortilla in a line slightly off center (for easier wrapping). Sprinkle 1/4 cup of shredded cheese on top of the egg mixture. Tightly wrap up each tortilla, burrito-style.
Burritos can be eaten as is, baked to melt the cheese and crisp the tortillas, or frozen for later.
Optional: To bake to crisp tortillas (right before serving): Place burritos seam side down on a parchment paper-lined baking sheet and bake in a 375° F oven for 5-10 minutes, until warmed through and lightly browned. Then serve.
To freeze: First flash freeze burritos by placing on a baking sheet in the freezer for 2 hours. Once frozen, transfer to a zip-top plastic bag and store in the freezer for up to 1 month.
To thaw and heat a frozen burrito: Thaw overnight in the refrigerator. To reheat, microwave on high power for 30-45 seconds to start heating up the center of the burrito. Then heat in a 350° F oven for 10 minutes, or until fully hot in the center. Thawed burritos can also be fully heated in the microwave. Using the oven gives you a crispier tortilla, and the microwave a chewier tortilla.

Video

Nutrition

Read Breakfast Burritos for the full recipe. Originally posted at Kristine's Kitchen

Instant Pot Steel Cut Oats

Kristine Rosenblatt — Sat, 28 Jan 2023 14:35:00 +0000

Instant Pot Steel Cut Oats – The easiest way to cook steel cut oatmeal! This Instant Pot steel cut oats recipe is foolproof and perfect for make ahead breakfasts.

I’m often asked what my favorite thing is to cook in my Instant Pot. While I love using my Instant Pot to make easy dinners, the two foods that I cook most often in my pressure cooker are easy peel Instant Pot hard boiled eggs and these Instant Pot steel cut oats.

Using an Instant Pot is such a hands-off way to cook. You can count on it to reliably cook your favorite foods perfectly. If you don’t have an Instant Pot, you can cook steel cut oats on the stovetop. But, by using your Instant Pot, there is no stirring or babysitting a pot on the stove.

To make Instant Pot oatmeal you’ll add three ingredients to your Instant Pot, turn it on, and come back to perfectly cooked creamy steel cut oats. It’s so easy!

If you’re new to Instant Pot cooking, read my quick start Instant Pot manual to learn how to get started. Then try one of these 50 Best Instant Pot Recipes!

Steel Cut Oats

If you’ve never tried steel cut oats, they have a heartier, chewier texture than rolled oats. I personally love them and would take a bowl of steel cut oatmeal over old fashioned rolled oats any day. Because they are less processed, steel cut oats take longer to cook than rolled oats.

To cook steel cut oats on the stove, you’ll need about 30 minutes. Using your Instant Pot isn’t faster, but the true benefit is that it’s hands off. You won’t have to check on the oats or stir them during the cook time. If you forget about your oats in the Instant Pot and let them naturally release for an hour or two, they will still be just as delicious!

Why You’ll Love Instant Pot Steel Cut Oats

Quick & Easy: You can prep this breakfast in less than 5 minutes and the cooking process is completely hands-off. The ease of this recipe is my favorite part!
Make Ahead Breakfast: Steel cut oatmeal can be made ahead and reheated for quick breakfasts throughout the week.
Healthy: Steel cut oats are a healthy breakfast. They are high in fiber and protein. Steel cut oats are filling and won’t spike your blood sugar.

How to Make Steel Cut Oats in the Instant Pot

1. Choose your liquid. I always use water to make these oats. I find that they are creamy and perfect when I cook the oats in water and then add a splash of almond milk to my bowl.

If you choose to cook your oats in milk, I recommend replacing only up to half of the liquid amount with milk. (I’d recommend using almond milk, since dairy is more likely to give you a burn message.)

2. Water to oats ratio. Use 3 cups of liquid for 1 cup of steel cut oats. You can double this recipe (6 cups liquid and 2 cups oats) in a 6 quart Instant Pot.

3. Add some vanilla extract. This is my secret trick for oats with the best flavor! I also add vanilla to my favorite overnight oats recipe, and it is just the best!

4. Pressure cook 4 minutes. Close the Instant Pot lid and move the steam release valve to the sealing position. Pressure cook on high pressure/manual for 4 minutes.

5. Natural pressure release. If you were thinking a 4 minute cook time is too good to be true, here is where your oats will do most of their softening: the natural pressure release. After the cook time ends, leave the oats undisturbed in the Instant Pot, with the lid on, for about 20 minutes. You can get away with a 15 minute natural release, and if you forget and leave the oats for an hour or two that’s ok too.

During the natural release time, the oats will soften and absorb most of the cooking liquid. The pressure will dissipate in the Instant Pot. When you are ready to open the lid, move the steam release valve to the venting position just to make sure that all of the pressure and steam has escaped.

When you open the lid, you will probably still see some liquid in the pot. This is normal! Give the oatmeal a stir and the last of the liquid will be absorbed. Your steel cut oats will be slightly chewy, creamy and perfect!

If you want your oats to be sweetened, stir in your sweetener of choice. I like to use pure maple syrup. This is also a great time to add a little cinnamon.

Top your bowl of oatmeal with fresh fruit, nuts, nut butter, flaxseed, chia seeds, or whatever toppings you enjoy. I’ve listed lots of oatmeal topping ideas here.

Can I Use Quick Cooking Steel Cut Oats?

I have tested this recipe with quick cooking steel cut oats and it works great, with a few modifications. For quick cook steel cut oats, reduce the water to 2 1/2 cups per 1 cup of oats. Reduce the pressure cooking time to 1 minute, followed by a natural release of at least 15 minutes.

Instant Pot Steel Cut Oats with Fruit

Wondering if you can add frozen fruit to this recipe? Yes! Depending on the type of fruit, you’ll either stir it in before or after pressure cooking. Frozen fruit added before cooking will get really soft during the pressure cooking process.

I sometimes add frozen peaches to my steel cut oats before cooking to flavor the oatmeal. The peaches become very soft and some of them break up during the cooking process. Delicate berries would disintegrate during the pressure cooking cycle, so they should be added after cooking. You can leave the oatmeal on the keep warm setting for a few minutes to thaw the fruit.

You can also add chopped apples to this recipe before cooking. The apples will soften up as the oatmeal cooks.

Meal Prep and Storage Tips

Refrigerator: You can store cooked steel cut oatmeal in the refrigerator for up to 5 days. Let it cool and then refrigerate it in an airtight container. If you want to take your oatmeal for grab and go breakfasts, store it in individual serving size containers, such as mason jars.
Freezer: Cooked oatmeal freezes well. I recommend freezing it in individual portions. One way to do this is to freeze the oatmeal in silicone muffin cups. Fill the muffin cups with oatmeal and put them on a tray in your freezer. Once the oatmeal has frozen, you can pop it out of the silicone cups and freeze it in a zip-top bag or other airtight container for up to 3 months.

Reheating Instructions

Steel cut oatmeal thickens up as it cools. To reheat, put a serving of oatmeal in a microwave safe bowl. Add a little bit of your milk of choice. Heat for 30 seconds in the microwave, and then use a spoon to break up the oatmeal. Continue heating in short intervals until the oatmeal is hot. Stir and add more milk as needed to achieve your desired consistency.

Instant Pot Steel Cut Oats

These Instant Pot Steel Cut Oats are creamy, chewy oatmeal perfection! Cooking steel cut oats in the Instant Pot is an easy and hands-off way to make steel cut oatmeal. This recipe is perfect for make ahead breakfasts.

Course Breakfast

Cuisine American

Keyword instant pot oatmeal, instant pot steel cut oats, steel cut oatmeal, steel cut oats in instant pot

Prep Time 3

Cook Time 4

Natural Pressure Release 20

Total Time 35

Servings servings

Calories 155kcal

Ingredients

1 cup steel cut oats
3 cups water
½ teaspoon vanilla extract
Toppings as desired: maple syrup, cinnamon, milk, flaxseed or chia seeds, fruit, nuts, peanut butter, almond butter, etc.

Instructions

Place the oats, water and vanilla in your Instant Pot. Stir.
Close the Instant Pot lid and move the steam release valve to the sealing position.
Set the cook time using the Pressure Cook/Manual function to 4 minutes at high pressure.
The Instant Pot will take a few minutes to reach pressure and then the cook time will begin counting down. When the cook time ends, allow the Instant Pot to naturally release for at least 15-20 minutes (just leave the Instant Pot alone).
After the natural release, carefully move the steam valve to the venting position to make sure that all of the steam and pressure has escaped. Open the Instant Pot lid.
Stir the oats and serve with toppings as desired.

Notes

To use quick cooking steel cut oats in this recipe, reduce the amount of water to 2 1/2 cups. Pressure cook for 1 minute at high pressure, followed by a natural release of at least 15 minutes.
These steel cut oats are great for make ahead breakfasts. Refrigerate cooked oatmeal for up to 5 days or freeze individual portions of oatmeal for up to 3 months. Thaw overnight in the refrigerator.
To reheat oatmeal, warm in the microwave with some milk.

Nutrition

Read Instant Pot Steel Cut Oats for the full recipe. Originally posted at Kristine's Kitchen

Air Fryer Hard Boiled Eggs

Kristine Rosenblatt — Tue, 24 Jan 2023 13:43:57 +0000

Air Fryer Hard Boiled Eggs are incredibly easy to make! They peel easily and are perfect for meal prep.

If you like having hard boiled eggs in your fridge for quick meals and snacks, you’ll love this air fryer hard boiled eggs recipe!

Cooking eggs in the air fryer is so easy, and once you find your perfect cook time, this method is foolproof. Since air fryer wattages can vary between different air fryer models, I suggest you cook only 1-2 eggs in your first batch or two to find the cook time that works best for your air fryer. I’m sharing below the cook time and method that works for me, but you may have to experiment a little bit.

Why You’ll Love Air Fryer Hard Boiled Eggs

Hands-off: You don’t need to wait for a pot of water to boil, or watch a pot on the stove. Just put your eggs in the air fryer, turn it on, and set a timer so you won’t forget about the eggs. That’s it!
Easy to peel: There’s nothing more frustrating than trying to peel a hard boiled egg whose shell won’t come off easily. Air fryer hard boiled eggs are easy to peel.
Versatile: There are so many ways to enjoy hard boiled eggs, from Egg Salad to Deviled Eggs, avocado toast and more. You’ll find more ideas for using hard boiled eggs below.

How to Make Hard Boiled Eggs in the Air Fryer

First, place the eggs in the air fryer basket, in a single layer. You can cook as many eggs as you’d like, as long as they fit in a single layer in the basket with a bit of space in between for air circulation.

Air fry the eggs at 250° F for 18-19 minutes.

As soon as the cook time ends, immediately transfer the eggs to an ice bath (a bowl of ice water). This stops the cooking process so that your eggs don’t turn out overcooked. Let the eggs sit in the ice bath for 5-10 minutes.

Then, peel the eggs to enjoy right away, or store them in the refrigerator for up to one week. They’ll stay freshest stored in their shells, but they are easiest to peel right when they come out of the ice bath.

Air Fryer Hard Boiled Eggs Recipe Tips

This is the most important tip! When you cook your first batch of air fryer hard boiled eggs, I recommend cooking only 1-2 eggs to find your perfect cook time. Different air fryers have different wattages and thus can cook differently, and you may like your eggs a little more or less cooked than I do. The cook time needed can also vary with the size of your eggs. My air fryer is 1700 watts and 19 minutes (with no preheating) works perfect for me. You don’t want to cook a dozen eggs in your first batch and then have them not turn out how you’d like.
Don’t preheat: I don’t preheat the air fryer for making hard boiled eggs. If you decide to preheat, you may need to shorten the cook time by a few minutes.
Use cold eggs: The cook time in this recipe is for cold eggs straight from the refrigerator. If you let the eggs come to room temperature first, they may cook a bit faster.
Spots on eggs: You might notice some raised spots on the shells of air fryer eggs after cooking. These may be due to the porous nature of the egg shells. The spots usually go away after the eggs are placed in the ice bath.
What if your air fryer doesn’t go below 300 degrees? Some air fryer models don’t go below 300° F on the air fryer setting. I have not tested eggs at 300 degrees, but I would suggest trying a cook time of 12-14 minutes to start. I have also heard that some air fryers have a bake setting that you can set to 250° F, even if the air fryer setting doesn’t go that low.
Soft boiled eggs: To make soft boiled eggs, cook cold eggs in the air fryer for 15-16 minutes.

How to Store Hard Boiled Eggs

Hard boiled eggs can be stored in an airtight container in the refrigerator for up to 1 week. They can be stored peeled or unpeeled, but stay freshest when stored in their shells. If you plan to store hard boiled eggs for more than 5 days, I recommend storing them unpeeled.

Hard boiled eggs are great for meal prep! I often cook 6-8 eggs at once, and store them in the refrigerator for quick breakfasts and snacks throughout the week.

Serving Suggestions

There are so many delicious ways to enjoy hard boiled eggs! I like them as is, cut in half with a sprinkle of salt and pepper. Here are a few more ideas:

Sliced on top of avocado toast with a sprinkle of everything bagel seasoning.
Use them to make Egg Salad or Deviled Eggs.
Add them to Potato Salad or Macaroni Salad.
Slice and serve in a Spinach Salad or Cobb Salad.
They make perfect Easter eggs for dyeing.

More Easy Air Fryer Recipes

Air Fryer Bacon
Air Fryer Chicken Breast
Air Fryer Baked Potatoes
Air Fryer Salmon
Or try any of these 29+ Best Air Fryer Recipes.

You might also enjoy these Instant Pot Hard Boiled Eggs and stove top Hard Boiled Eggs recipes.

Air Fryer Hard Boiled Eggs

Air Fryer Hard Boiled Eggs are incredibly easy to make! They peel easily and are perfect for meal prep. Enjoy them for breakfast or a snack, add them to salads, or use them to make egg salad.

Course Breakfast

Cuisine American

Keyword air fryer hard boiled eggs, hard boiled eggs in air fryer

Prep Time 2

Cook Time 19

Ice Bath 5

Total Time 26

Servings servings

Calories 63kcal

Ingredients

6 large eggs*

Instructions

Place the eggs in the air fryer basket. (I do not preheat the air fryer for this recipe. If you preheat, you should decrease the cook time by a few minutes.)
Cook at 250° F for 18-19 minutes for hard boiled eggs. (See note below.) For soft boiled eggs, cook for 15-16 minutes.
As soon as the cook time ends, immediately place the eggs in a bowl of ice water. Let the eggs sit in the ice bath for 5-10 minutes.
Hard boiled eggs can be stored in an airtight container in the refrigerator for up to one week. They stay freshest when stored unpeeled. (But they will peel most easily right after cooking and sitting in the ice bath.)

Notes

You may cook more or less eggs at once, as long as they fit in a single layer in the air fryer basket without being overcrowded.
When you cook your first batch of air fryer hard boiled eggs, I recommend cooking only 1-2 eggs to find your perfect cook time. Different air fryers have different wattages and thus can cook differently, and you may like your eggs a little more or less cooked than I do. The cook time needed can also vary with the size of your eggs. My air fryer is 1700 watts and 19 minutes (with no preheating) works perfect for me.

Nutrition

Read Air Fryer Hard Boiled Eggs for the full recipe. Originally posted at Kristine's Kitchen

Orange Smoothie

Kristine Rosenblatt — Mon, 23 Jan 2023 13:50:00 +0000

This orange smoothie is refreshing and easy to make with only 5 ingredients. A touch of vanilla makes this smoothie so irresistible!

Smoothies are a great way to add fresh produce to your diet because they’re quick, easy and delicious. There are endless ways to combine ingredients to make healthy smoothies, and I’ve shared many of our favorite smoothie recipes over the years.

This orange smoothie is one of the most refreshing smoothies I’ve tried. Orange, mango and banana are blended together with almond milk and a few drops of vanilla extract. The vanilla is the secret ingredient that makes this smoothie so good, with a taste similar to an Orange Julius (but without the added sugar).

We love to make this orange smoothie in the summer as a way to cool off, but we also love it in the winter months, when fresh citrus is in season. The oranges and mangos are a good source of Vitamin C, which I like to think gives our immune system a little boost during cold and flu season. Whether or not that’s true, or just wishful thinking, I can’t say for sure. What I can say is that this fruit smoothie is delicious, either way

If you love this orange smoothie recipe, you’ll also enjoy this Mango Smoothie, Berry Smoothie and Green Smoothie.

Orange Smoothie Ingredients

This orange smoothie is made with only five ingredients.

Fresh Orange: You’ll need one large orange, peeled. I like to use fresh oranges in smoothies, rather than orange juice, because with the whole fruit you get more fiber than with juice.
Banana: The banana helps to thicken the smoothie and makes it a little creamy. The banana also adds sweetness.
Frozen Mango: Using frozen mango, rather than fresh, helps to thicken the smoothie. It’s also easy to keep on hand and it’s already prepped and ready to go into the blender. If you need a substitute for mango, frozen peaches work well in this recipe, too.
Almond Milk: Using almond milk keeps this smoothie dairy-free. If you prefer, you can use dairy milk or another type of non dairy milk.
Vanilla Extract: Just 1/4 teaspoon of vanilla adds the best flavor to this orange smoothie.

How to Make an Orange Smoothie

This recipe couldn’t be easier! To make it, add all of the ingredients to a blender and blend until smooth. That’s it!

Recipe Tips

To make this smoothie extra creamy and also add more protein, you can blend in 1/4 cup of plain Greek yogurt. If the yogurt makes your smoothie too tart, you can add a small amount of honey or pure maple syrup.
You can use frozen banana instead of fresh. If the smoothie is too thick, blend in a little more almond milk.
A high powered blender is best for fully pureeing the orange to a smooth texture.
This smoothie is best served right after making it. If you’d like to prep it ahead, I suggest freezing the orange, banana and mango together in a zip-top plastic bag. When you’re ready to make the smoothie, add the frozen fruit, almond milk and vanilla to your blender and blend, adding more milk if needed to thin out the smoothie.

More Smoothie Recipes

Try one of these easy smoothie recipes next:

Orange Smoothie

This orange smoothie is refreshing and easy to make with only 5 ingredients. A touch of vanilla makes this smoothie so irresistible!

Course Smoothie

Cuisine American

Keyword immunity smoothie, orange smoothie, smoothie

Prep Time 5

Total Time 5

Servings serving

Calories 233kcal

Ingredients

1 large orange peeled
½ medium banana
1 cup frozen mango pieces
½ cup almond milk
¼ teaspoon vanilla extract

Instructions

Place all ingredients in a blender and blend until smooth. Serve immediately.

Nutrition

Read Orange Smoothie for the full recipe. Originally posted at Kristine's Kitchen

The Best Healthy Banana Bread Recipe

Kristine Rosenblatt — Sat, 21 Jan 2023 14:45:00 +0000

This healthy banana bread is truly the best! It’s so moist, full of rich banana flavor and incredibly easy to make.

Your search for the perfect healthy banana bread recipe stops here! This healthy banana bread is everything you’d look for in a banana bread recipe:

An exceptionally moist and soft loaf.
Naturally sweetened with ripe bananas and honey.
It’s made with almost 2 full cups of mashed banana, giving this bread loads of rich banana flavor.

I try not to label recipes as, “The Best,” unless I really mean it. I confidently call this healthy banana bread the best. It has the sweetness, moisture and flavor that you are looking for in a loaf of banana bread, healthy or otherwise.

I can’t even tell you how many times I have tested this recipe to make sure it is just perfect before sharing it here. I’ve tried out different amounts of banana, butter, sweetener and flour. I’ve made this banana bread with and without milk. I’ve found the perfect balance of ingredients and can’t wait for you to try this healthy banana bread recipe for yourself.

Healthy Banana Bread Recipe Ingredients

You’ll love the simple ingredient list for this recipe.

Butter: I like to use real butter even in healthy baking recipes because you just can’t beat the rich, buttery flavor that it brings to baked goods. In this recipe, I’ve used a modest 5 tablespoons.
Honey: For sweetness. You can substitute pure maple syrup if desired.
Ripe Bananas: Be sure to use very ripe bananas for the best banana flavor. You’ll need about 3 1/2 large or 5 medium bananas.
Eggs: The eggs provide structure and flavor and help the bread to rise.
Baking Soda: Helps the loaf to rise as it bakes.
Salt: Enhances all of the flavors.
Cinnamon: Complements the banana flavor.
Vanilla Extract: For an extra touch of sweetness.
White Whole Wheat Flour: This whole grain flour has a milder flavor and texture than regular whole wheat. Sometimes white whole wheat flour can be hard to find; you can substitute regular whole wheat flour or all-purpose flour if needed.

How to Make Healthy Banana Bread

This whole wheat banana bread is made in one bowl, except for mashing the banana. I always mash my bananas in a separate bowl using a fork. You can also mash the bananas in a stand mixer.

First, whisk together the melted butter, honey and mashed banana. Then, whisk in the eggs.

Once the wet ingredients are well combined, add the baking soda, salt, cinnamon and vanilla to the bowl. I like to add the vanilla last so that I can use the same measuring spoon that I used for the dry ingredients without washing in between.

Use your whisk to mix the batter up really well before adding the flour. You want to make sure that there are no clumps of baking soda or salt left in the batter.

Finally, add the flour to the bowl. Use a rubber spatula to mix in the flour until it is just combined. Mix until you don’t see any more streaks of flour and then stop. Over-mixing the batter will make your banana bread dense instead of light and soft.

When I bake quick breads like this banana bread, I prepare my loaf pan by cutting a sheet of parchment paper to fit in the pan, as you see in the photo above. Lining the pan with parchment as well as greasing the pan will make sure that your banana bread comes out of the pan easily, without sticking to the bottom of the pan.

Healthy Banana Bread Baking Tips

The key to making the best sweet banana bread with rich banana flavor is to use very ripe bananas. You want your bananas to have lots of brown spots on them.
If you are using bananas from your freezer, thaw them before proceeding with the recipe. Drain off and discard any excess liquid that separates from the bananas as they defrost.
To measure the flour, spoon it lightly into your measuring cup and then level off the top. Do not scoop the flour directly with the measuring cup, since this can cause you to pack in too much flour.
After adding the flour to the bowl, mix just until everything is combined. Overmixing at this point can cause the bread to turn out tough or dense, rather than soft and tender.

Recipe Variations

To make dairy-free banana bread, substitute coconut oil for the butter in the recipe.
To make banana nut bread, mix chopped walnuts or pecans into the batter after adding the flour.
Craving chocolate? Mix some chocolate chips into the batter to make chocolate chip banana bread. Or try this Chocolate Banana Bread.
If you like blueberries in your banana bread, try my healthy Blueberry Banana Bread Recipe.

How to Freeze Banana Bread

Banana bread will keep well in the freezer for up to 3 months, when wrapped well. Let the baked bread cool completely on a wire rack before freezing.

You can wrap and freeze the loaf of banana bread whole. Or, if you want to be able to grab individual servings of banana bread from the freezer, slice the bread and wrap each slice individually in plastic wrap. Place the wrapped slices in a larger airtight storage container or zip-top bag for storing in the freezer.

You can thaw banana bread overnight in the refrigerator or on the counter at room temperature for a few hours. Individual slices of banana bread can be thawed quickly in the microwave.

More Banana Recipes

Baking banana bread and Banana Muffins are a few of my favorite ways to use up over-ripe bananas. I like to make both ahead of time for quick breakfasts and snacks for my family. Here are a few more banana recipes to use up those ripe bananas!

The Best Healthy Banana Bread Recipe

This healthy banana bread is truly the best! It's so moist, full of rich banana flavor and incredibly easy to make. This bread freezes well for quick breakfasts and snacks; see the notes below for storage instructions.

Course Breakfast

Cuisine American

Keyword healthy banana bread, healthy banana bread recipe

Prep Time 10

Cook Time 1

Total Time 1 10

Servings servings

Calories 193kcal

Ingredients

5 tablespoons unsalted butter or coconut oil
½ cup honey or pure maple syrup
1 ¾ cups mashed ripe banana about 3 ½ large or 5 medium bananas
2 eggs
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
1 teaspoon vanilla extract
2 cups (250 grams) white whole wheat flour or regular whole wheat flour or all-purpose flour

Instructions

Preheat oven to 350° F. Spray a 9×5-inch loaf pan with cooking spray. Lay a sheet of parchment paper across the bottom and up the sides of the pan (see photo in post above).
Melt the butter in a large glass bowl in the microwave (or melt butter in a pot on the stove and transfer to a large mixing bowl).
Add the honey and mashed banana to the bowl and whisk to combine. Whisk in the eggs.
Add the baking soda, salt, cinnamon and vanilla to the bowl. Whisk until very well combined.
Add the flour and mix with a rubber spatula until just combined. You want all of the flour to be incorporated into the batter, but try not to over-mix.
Transfer the batter to the prepared baking pan. Bake for 55-65 minutes, until a toothpick inserted into the center of the loaf comes out clean. Check on the banana bread after 35 minutes and loosely cover with foil as needed to prevent the top from over-browning.
Let the bread cool in the pan for 10 minutes and then transfer it to a wire rack to finish cooling.

Video

Notes

To make dairy-free banana bread, use coconut oil instead of butter in the recipe.
Store banana bread at room temperature/in the refrigerator for up to 4 days or in the freezer for up to 3 months. Allow bread to cool completely before freezing.

Nutrition

Read The Best Healthy Banana Bread Recipe for the full recipe. Originally posted at Kristine's Kitchen

Oatmeal Pancakes

Kristine Rosenblatt — Sun, 15 Jan 2023 13:30:00 +0000

These Oatmeal Pancakes are a delicious way to start the day! Serve them with maple syrup and fresh fruit for a healthy and hearty breakfast.

The Best Oatmeal Pancakes

My family loves pancakes for breakfast, and these oatmeal pancakes are one of our favorites! Like these Healthy Pancakes, these oatmeal pancakes are made with wholesome ingredients. Old fashioned oats add fiber and whole grains, while protein-packed Greek yogurt adds moisture and richness to the batter. Cinnamon and vanilla bring a touch of warm spice and sweetness.

The secret to the best oatmeal pancakes? Soak the oats! Soaking the oats in milk for 15 minutes before adding them to the pancake batter softens and plumps the oats and gives the pancakes the best texture. While the oats soak, you can mix up the dry and wet ingredients, to keep this recipe quick and easy. Which is what we all need in the morning!

Ingredients You’ll Need

Here’s a look at the recipe ingredients, including substitution options.

Old Fashioned Rolled Oats: Be sure to use old fashioned rolled oats. The texture of the pancakes will not be as good with quick oats, and steel cut oats will not work in this recipe.
Milk: I usually use whole milk. 2% or non dairy milk, such as almond milk, can also be used.
Butter: Just 2 tablespoons of butter add richness and flavor.
Flour: I like to use white whole wheat flour or regular whole wheat flour for added nutrition. All-purpose flour also works well in this recipe.
Baking Powder and Baking Soda: To help the pancakes rise as they cook.
Salt: Brings out all of the other flavors.
Eggs: Two eggs provide structure and help the pancakes to rise.
Greek Yogurt: Tangy plain Greek yogurt adds moisture, richness and flavor. Full fat yogurt will give you the richest flavor, but low-fat will also work.
Honey: Adds a touch of sweetness. You can substitute pure maple syrup.
Cinnamon and Vanilla: The warm spice of cinnamon and the sweet notes of vanilla extract make these oatmeal pancakes especially delicious.

How to Make Oatmeal Pancakes

Here’s an overview of the easy steps to making this oatmeal pancake recipe. Find the full recipe with ingredient amounts and instructions in the recipe card below.

Stir together the oats and milk and then set them aside to soak for 15 minutes.
Whisk together the dry ingredients: flour, baking powder, baking soda, salt and cinnamon.
Combine the wet ingredients. First, whisk together the eggs, Greek yogurt, honey and vanilla. Then whisk in the melted butter.
Stir in the soaked oats.
Use a rubber spatula to mix in the dry ingredients.
Cook the pancakes on an electric griddle or nonstick skillet until golden brown on both sides.

Top with a drizzle of maple syrup and fresh berries, and enjoy! For added protein, serve the pancakes with eggs, Greek yogurt, or a spoonful of peanut butter or almond butter.

Oatmeal Pancakes Recipe Tips

Use the spoon and level method to measure the flour to get an accurate measurement. Scooping the flour directly with the measuring cup can cause you to pack in too much flour.
When combining the wet and dry ingredients, don’t overmix the batter. Mix until everything is just combined.
I’ve tested this recipe with both honey and pure maple syrup. I’ve found that honey makes the pancakes brown faster, so you have to watch them carefully so that they don’t burn. On my electric griddle set to 325° F, 3 minutes on the first side and 2 minutes on the second was the perfect cook time for pancakes made with honey. The pancakes made with pure maple syrup took a few minutes longer to cook.
If you have an electric griddle, it will allow you to cook lots of pancakes at the same time.

To Freeze and Reheat

Like most pancakes, these oatmeal pancakes freeze wonderfully. I like to make a big batch and freeze the extras for quick breakfasts (or even snacks!) later on. Once cool, store pancakes in a zip-top plastic bag in the freezer for up to 3 months. Thaw at room temperature or using the defrost setting in the microwave. Reheat gently in the microwave.

More Easy Breakfast Recipes

Love these oatmeal pancakes? Try these Banana Pancakes or Buttermilk Pancakes next.

These easy breakfast recipes are perfect for serving alongside pancakes:

Oatmeal Pancakes

These Oatmeal Pancakes are a delicious way to start the day! Serve them with maple syrup and fresh fruit for a healthy and hearty breakfast. Extra pancakes freeze wonderfully, for quick breakfasts later on.

Course Breakfast

Cuisine American

Keyword oatmeal pancakes

Prep Time 20

Cook Time 6

Total Time 26

Servings pancakes

Calories 74kcal

Ingredients

1 ½ cups old fashioned rolled oats
1 ¼ cups milk
2 tablespoons unsalted butter
1 cup white whole wheat flour or all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
2 large eggs
¾ cup plain Greek yogurt full fat or 2%
2 tablespoons honey* or pure maple syrup
2 teaspoons vanilla extract

Instructions

Stir together the oats and milk in a medium bowl. Stir. Set aside for 15 minutes to let the oats soak up some of the milk while you prepare the rest of the pancake ingredients.
Place the butter in a small bowl and melt in the microwave (or melt on the stove). Set aside.
Meanwhile, in a medium bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon.
In a large bowl, combine the eggs, plain Greek yogurt, honey (or pure maple syrup) and vanilla. Whisk until smooth. Then whisk in the melted butter. Use a rubber spatula to stir in the oat and milk mixture.
Pour the dry ingredients into the wet ingredients. Use the rubber spatula to mix until just combined, being careful to not over-mix the batter.
Heat an electric griddle or non-stick skillet over medium heat (325° F). Grease the griddle or skillet with cooking spray, if it requires greasing.
Use a ¼ cup measuring cup to scoop scant ¼ cups of the pancake batter onto the griddle (the ¼ cup measuring cup should be about ¾ full). Let pancakes cook on the first side until bubbles form and the pancake bottoms are golden, 3-5 minutes. Flip the pancakes and cook them on the second side until golden, about 2 minutes. Serve pancakes with maple syrup, if desired.

Notes

I’ve tested this recipe with both honey and pure maple syrup. I’ve found that honey makes the pancakes brown faster, so you have to watch them carefully so they don’t burn. On my electric griddle set to 325° F, 3 minutes on the first side and 2 minutes on the second was the perfect cook time for pancakes made with honey. The pancakes made with pure maple syrup took a few minutes longer to cook.
Oatmeal pancakes can be stored in an airtight container in the freezer for up to 3 months.

Nutrition

Read Oatmeal Pancakes for the full recipe. Originally posted at Kristine's Kitchen

Banana Pancakes

Kristine Rosenblatt — Sat, 10 Dec 2022 15:04:07 +0000

These Banana Pancakes are fluffy with the best sweet banana flavor. Cook up a batch on the weekend and freeze the leftovers for quick weekday breakfasts.

Easy Banana Pancakes

If you have extra-ripe bananas sitting on your kitchen counter, this banana pancake recipe is one of the best ways to use them up! Like our favorite Banana Muffins and Healthy Banana Bread, the best banana pancakes are made with super ripe brown spotted bananas. The ripe bananas add lots of natural sweetness to the pancakes.

These banana pancakes are easy to make, using simple ingredients. They’re sweet and flavorful as is, but I won’t blame you if you drizzle on a bit of maple syrup. Top your stack with sliced bananas for extra banana flavor.

Banana Pancake Recipe Ingredients

Here’s what you’ll need to make these banana pancakes:

Butter: The butter adds moisture and flavor to the pancakes.
Flour: I like to make these pancakes with a combination of all-purpose flour and whole wheat flour. The whole wheat flour adds a healthy boost of nutrition while the all-purpose flour keeps the pancakes light and fluffy. You can replace the whole wheat flour with all-purpose flour, if desired.
Sugar: Just one tablespoon of granulated sugar adds extra sweetness. You can omit the sugar if you wish; the ripe banana also adds sweetness.
Baking Powder and Baking Soda: To make the pancakes rise and puff up as they cook.
Salt: Enhances all of the other flavors. Don’t skip it!
Cinnamon: Complements the banana flavor.
Mashed Banana: For best results, use very ripe brown spotted bananas. Ripe bananas are extra sweet and easy to mash, so they make the best banana pancakes.
Eggs: The eggs provide structure, help the pancakes to rise, and add richness.
Milk: I recommend using whole milk for the richest flavor. 2% or nondairy milk can also be used.
Vanilla: A teaspoon of pure vanilla extract adds a hint of sweet vanilla flavor.

Looking for more banana recipes to use up your ripe bananas? Try this Banana Smoothie, Banana Chocolate Chip Granola Bars and Strawberry Banana Baked Oatmeal.

How to Make Banana Pancakes

Here’s an overview of the simple steps to making banana pancakes:

Melt the butter and set it aside to cool slightly.
In a large mixing bowl, whisk together the dry ingredients: both flours, sugar, baking powder, baking soda, salt and cinnamon.
In a medium mixing bowl, whisk together the wet ingredients: mashed banana, eggs, milk and vanilla. Then whisk in the melted butter until well combined.
Pour the wet ingredients into the dry and mix with a rubber spatula until just combined.
Cook banana pancakes on a hot griddle or skillet over medium heat, flipping the pancakes once bubbles have formed on the top and the bottom is golden brown.

Recipe Tips

Use very ripe bananas for maximum sweetness and flavor.
You can add mini chocolate chips to the pancake batter to make banana chocolate chip pancakes.
When you combine the wet and dry ingredients, be careful to not overmix. Stir them together with a rubber spatula just until the flour is incorporated. It’s ok if the pancake batter is a little lumpy but you shouldn’t see any streaks or clumps of flour.
Cook the pancakes until they are golden brown on both sides. Cook them over moderate heat so that the centers cook through in the same time that it takes for the sides to become golden.
To keep the pancakes warm while you cook the rest of the batch, you can place them on a baking sheet in an oven that you’ve preheated to 200° F and then turned off.

Serving Suggestions

Banana pancakes are delicious served with maple syrup, sliced banana and toasted walnuts or pecans. Or, top them with some fresh berries and/or a spoonful of peanut butter or almond butter. Other dishes that pair well with banana pancakes include:

How to Freeze Banana Pancakes

These pancakes freeze wonderfully to reheat for a quick breakfast later on. Once cool, store the pancakes in an airtight container (such as a zip-top plastic bag) in the freezer for up to 3 months. Thaw them overnight in the refrigerator or in the microwave on low power and then reheat in the microwave (or a low temperature oven) until warm.

More Homemade Pancakes Recipes

Banana Pancakes

These Banana Pancakes are soft and fluffy with the best sweet banana flavor. Cook up a batch on the weekend and freeze the leftovers for quick weekday breakfasts.

Course Breakfast

Cuisine American

Keyword banana pancake recipe, banana pancakes

Prep Time 15

Cook Time 18

Total Time 33

Servings 3.5 inch pancakes

Calories 93kcal

Ingredients

2 tablespoons unsalted butter
1 cup all-purpose flour
1 cup whole wheat flour
1 tablespoon granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
1 cup mashed ripe banana 250 grams, about 2 medium to large bananas
2 large eggs
1 ½ cups whole milk or 2% milk
1 teaspoon vanilla extract

Instructions

Melt the butter, either in the microwave or on the stove, and set aside to cool slightly.
In a large bowl, combine the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, salt and cinnamon. Whisk until well combined.
In a medium bowl, whisk together the mashed banana, eggs, milk and vanilla. Then whisk in the melted butter until well combined.
Pour the wet ingredients into the dry and mix with a rubber spatula until just combined. Try not to over-mix the batter. A few small lumps may remain in the batter but you shouldn't see large clumps or streaks of flour.
Heat a griddle or skillet to medium heat (325-350° F). If it requires greasing, lightly grease with cooking spray or melted butter. Scoop batter by scant ¼ cup onto the heated griddle. Cook pancakes on the first side until bubbles begin to form and the bottom side of the pancakes are golden brown, about 3-4 minutes. Flip pancakes and cook until the second side is browned, about 2 minutes more. Serve immediately or keep warm while you cook the rest of the pancakes by placing on a baking sheet in an oven that you've preheated to 200° F and then turned off.

Video

Notes

Banana pancakes can be stored in an airtight container in the refrigerator for up to 3-4 days or in the freezer for up to 3 months. Reheat in the microwave or oven.

Nutrition

Read Banana Pancakes for the full recipe. Originally posted at Kristine's Kitchen