Breakfast Chili is comforting, tasty and will fill you up for hours! A combination of sausage, bacon, tomato sauce, beans, and plenty of tasty seasonings come together for a unique morning meal you will love! Top it off with fried eggs and fresh cilantro for major flavor!

What is Breakfast Chili?

There’s almost nothing better than a piping hot bowl of chili when it’s cold outside, so why not make a breakfast version and enjoy it no matter the time of day! This chili recipe is pretty traditional with ground meat, veggies, broth, beans, and bold spices, but to give it a breakfast spin, the recipe uses breakfast sausage for the meat, bacon is added in, and fried eggs are cracked over the top before serving. If you’ve never tried eggs over your chili, now’s the time. It’s incredibly flavorful!

Ingredients You’ll Need

This breakfast chili recipe joins your favorite classic chili ingredients with some of the classic breakfast ingredients. Including sausage, bacon, and eggs for a tasty kick that’s perfect to enjoy during the cooler months. You can find the exact measurements in the recipe card below.

• Breakfast Sausage: Adds savory flavor and protein to the chili.
• Bacon: I love adding bacon to any chili recipe because it adds deep, rich, savory flavor.
• Onion: Sautéed for a touch of sweetness and texture.
• Beef Broth: A savory base that gives the chili the perfect consistency.
• Tomato Sauce: Adds extra thickness and depth of flavor.
• Tomatoes & Green Chiles: Spiced tomatoes for a kick of flavor. I like to use Rotel brand. Be sure to grab ‘mild’, if you’re sensitive to spice.
• Beans: Chili beans and kidney beans are a great duo to add extra protein, fiber and creaminess.
• Spices: A blend of chili powder, dried oregano, ground cumin, ground coriander, salt, and ground black pepper makes this breakfast chili taste amazing!
• Eggs: Cracked over the top of the cooked chili for a fun breakfast twist!

How to Make Breakfast Chili

Chili for breakfast might sound strange, but one bite of this thick, rich, and flavorful meal, and you’ll be hooked! Everyone who tries this absolutely loves it! You guys have to trust me, give it a try, you won’t regret it!

1. Cook the Sausage and Bacon: Heat a large pot over medium-high heat and add the sausage. Cook for 3-4 minutes, until no pink remains. Stir the sausage and break it into small pieces as it cooks. Remove the sausage and cook the bacon until crisp. Remove the bacon and most of the grease, leaving a couple of tablespoons in the pot.
2. Sauté the Onion: Reduce the heat to medium and add the onion. Cook for 3-4 minutes while stirring occasionally, until the onions are cooked and translucent. 
3. Combine and Simmer: Add the sausage, bacon, beef broth, tomato sauce, Rotel, canned beans, chili powder, oregano, cumin, coriander, salt, and pepper. Stir to combine. Bring to a boil over medium-high heat before reducing the heat to medium-low and simmering for about 30 minutes. 
4. Add Eggs and Serve: Once the flavors have developed and you are ready to serve the chili, crack 4 eggs into the pot and cover for 3-4 minutes. Once the egg whites are cooked through and the yolks are cooked to your preference, serve with your desired toppings and enjoy.

More Delicious Chili Recipes

If your family loves chili as much as mine does, you MUST check out some of our other favorites! There are so many delicious varieties!

Dinner

Creamy White Chicken Chili

Dinner

Gold Star Cincinnati Chili

2 hrs 15 mins

Dinner

Vegetarian Chili

30 mins

Dinner

Best Pumpkin Chili

45 mins

Print

Breakfast Chili

Breakfast Chili is comforting, tasty, and will fill you up for hours! Sausage, bacon, tomato sauce, beans, and plenty of tasty seasonings combine for a unique morning meal you will love! Top it off with fried eggs and fresh cilantro for major flavor!

Course Breakfast

Cuisine American

Keyword breakfast chili, eggs in chili, leftover chili for breakfast

Prep Time 35 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 8 servings

Calories 484kcal

Author Alyssa Rivers

Ingredients

• 2 pounds breakfast Sausage
• 6 ounces diced bacon
• 1 small diced onion, about 1 cup
• 2 cups beef broth
• 1 (8-ounce) can tomato sauce
• 1 (10-ounce) can diced tomatoes and green chiles
• 1 (15-ounce) can chili beans, drained and rinsed
• 1 (15-ounce) can kidney beans, drained and rinsed
• 2 tablespoons chili powder
• 2 teaspoons dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon salt
• ½ teaspoon ground black pepper
• 4 large eggs, more as desired

Suggested Toppings

• shredded cheddar cheese
• hashbrowns
• pico de gallo
• avocados
• tortilla Strips
• lime Wedges
• sour cream
• fresh cilantro

Instructions

• Heat a large pot over medium-high heat and add the sausage. Cook for 3-4 minutes until no pink remains. Stir the sausage and break it into small pieces as it cooks.
• Remove the sausage from the pan and add the bacon. Cook until the bacon is crisp before removing it from the pan with a slotted spoon to a paper towel-lined bowl. Drain all the bacon and sausage except a tablespoon from the pan.
• Reduce the heat to medium and add the onion. Cook for 3-4 minutes, stirring occasionally, until the onions are cooked and translucent.
• Add the sausage, bacon, beef broth, tomato sauce, Rotel, canned beans, chili powder, oregano, cumin, coriander, salt, and pepper. Stir to combine
• Bring to a boil over medium-high heat before reducing the heat to medium-low and simmering for about 30 minutes.
• Once the flavors have developed and you are ready to serve the chili, crack four eggs into the pot and cover for 3-4 minutes. Once the egg whites are cooked through and the yolks are cooked to your preference, serve with your desired toppings and enjoy.

Nutrition

Calories: 484kcal | Carbohydrates: 3g | Protein: 24g | Fat: 41g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 0.3g | Cholesterol: 178mg | Sodium: 1297mg | Potassium: 462mg | Fiber: 1g | Sugar: 1g | Vitamin A: 818IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 3mg

Rise and shine to Breakfast Monkey Bread with delicious savory flavors! It’s made with Grands biscuits, eggs, sausage, bacon, and cheese, all baked in a bundt pan. The result is a crowd-pleasing, pull-apart bread that everyone will devour!

What is Savory Breakfast Monkey Bread?

If you love classic Monkey Bread with its cinnamon-sugar goodness, you’re in for a treat! This breakfast version keeps the fun pull-apart style but adds a savory spin with eggs, cheese, and breakfast meats. This breakfast monkey bread is one of my family’s all-time favorite brunch items.

Ingredients You’ll Need

This breakfast monkey bread recipe might use Grands biscuits, but it tastes homemade! Only eight simple ingredients are needed, but once it’s baked, it looks so impressive. Perfect for holiday brunches! Check out the recipe card below for exact measurements.

• Grands Biscuits: I love making pull-apart bread recipes with these canned biscuits! They are so versatile!
• Large Eggs: This recipe uses six large eggs that are lightly scrambled and added to the breakfast bread.
• Heavy Cream: A small amount of heavy cream added to the eggs makes them fluffy and light.
• Seasoning: Everything bagel seasoning for extra flavor.
• Butter: Makes the eggs taste rich and SO delicious.
• Meat: Precooked breakfast sausage and bacon are added to the mixture of ingredients for the most amazing savory flavor.
• Cheese: I really like shredded cheddar cheese in this recipe, but feel free to add whichever cheese you prefer! Gruyère, white cheddar cheese, pepper jack, Monterey Jack, provolone, and Swiss are all great options.

How to Make Breakfast Monkey Bread

I love how wonderfully simple this recipe is. With nearly everything ready-made, you can just toss it all into a pan and let the oven handle the rest! Just follow my step-by-step instructions below for a breakfast that’s bound to become a favorite!

1. Prep: Preheat the oven to 350 degrees Fahrenheit and spray a large bundt pan with pan spray. Cut all the biscuits into quarters and set them aside in a large bowl.
2. Whisk Eggs: Add the eggs to a small bowl and whisk with the cream and everything bagel seasoning.
3. Cook Eggs: Heat the butter in a large skillet over medium heat until melted, and then scramble the egg mixture until slightly undercooked.
4. Combine Ingredients: Remove the eggs from the heat and transfer them to the bowl with the biscuits. Add the scrambled eggs, sausage, bacon, and cheese.
5. Stir Together: Toss everything together until evenly combined.
6. Bake: Carefully fill the prepared bundt pan with the biscuit mixture until it’s full. Then, bake for 30-35 minutes, until golden brown. Once baked, allow the Monkey Bread to cool slightly before turning it out onto a serving plate. Finally, serve it warm and enjoy!

More Breakfast Recipes

Breakfast is my favorite because there are so many wonderful sweet and savory options! I love a good brunch, where I can make all sorts of recipes and enjoy them at the same time! Here are a few ideas for you to try that your whole family will love! Like this breakfast monkey bread, they would all be great as part of a holiday brunch spread!

Breakfast

Everything Bagel Casserole

1 hr 45 mins

Breakfast

Breakfast Sliders

20 mins

Breakfast

Amazing Breakfast Enchiladas

50 mins

Breakfast

Quick 45 Minute Cinnamon Rolls

45 mins

Print

Breakfast Monkey Bread

Rise and shine to Breakfast Monkey Bread with delicious savory flavors! It’s made with Grands biscuits, eggs, sausage, bacon, and cheese, all baked in a bundt pan. The result is a crowd-pleasing, pull-apart bread that everyone will devour!

Course Breakfast

Cuisine American

Keyword Breakfast Monkey Bread, Easy Savory breakfast, monkey bread, monkey bread muffins, Savory Monkey Bread

Prep Time 25 minutes minutes

Cook Time 35 minutes minutes

Total Time 1 hour hour

Servings 8 servings

Calories 836kcal

Ingredients

• 2 cans Grands biscuits
• 6 large eggs
• 3 tablespoons heavy cream
• 1 tablespoon everything bagel seasoning
• 5 tablespoons unsalted butter
• 8 ounces breakfast sausage, cooked and crumbled
• 6 slices thick-cut bacon, cooked crisp and chopped
• 1 ½ cup shredded cheddar cheese,

Instructions

• Preheat the oven to 350 degrees Fahrenheit and spray a large bundt pan with pan spray.
• Cut all the biscuits into quarters and set them aside in a large bowl.
• Add the eggs to a small bowl and whisk with the cream and bagel seasoning. Heat the butter in a large skillet over medium heat until melted, then scramble the egg mixture until slightly undercooked. Remove the eggs from the heat and transfer them to the bowl with the biscuits.
• Add the sausage, bacon, and cheese. Toss everything together until evenly combined.
• Carefully fill the prepared bundt pan with the biscuit mixture until the pan is full.
• Bake for 30-35 minutes, until golden brown. Let the monkey bread cool slightly before turning it out onto a serving plate. Serve warm.

Nutrition

Calories: 836kcal | Carbohydrates: 57g | Protein: 24g | Fat: 57g | Saturated Fat: 20g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 21g | Trans Fat: 0.4g | Cholesterol: 209mg | Sodium: 1733mg | Potassium: 452mg | Fiber: 2g | Sugar: 4g | Vitamin A: 725IU | Vitamin C: 0.2mg | Calcium: 235mg | Iron: 5mg

Baking soda vs baking powder….what is the difference? I’m here to teach you the basics of each so that you can improve your baking skills. Learn the whys, hows, and when they’re important to achieving delicious recipes.

Baking powder and baking soda are key ingredients in so many classic recipes! Baking soda is a must when baking cookies. Sometimes I use both, like in our favorite copycat Crumbl cookie recipe. And I couldn’t make my homemade pancake mix without the help of baking powder because it makes them SO fluffy!

Baking Soda vs Baking Powder

Baking soda and baking powder are both chemical leavening agents. The ingredient in a recipe makes dough or batter rise through a chemical reaction. However, they are NOT the same! They have notable differences, so let’s compare baking soda vs baking powder and break it down!

What is Baking Soda?

Baking soda is powerful! It is 3 times stronger than baking powder! In the world of science, baking soda is known as a base. It will create a reaction when it comes in contact with an acid. This also translates into the world of baking! This reaction produces a carbon dioxide gas, and the bubbles from this reaction give a light texture in baked goods. Recipes that use baking soda will also call for some type of acid to create this chemical reaction.

Acids That React With Baking Soda

We’re all familiar with the reaction of baking soda and vinegar but many ingredients react in recipes to create carbon dioxide. Here is a list of acid ingredients commonly used in baking:

• Vinegar
• Citrus Juices
• Buttermilk
• Sour Cream or Yogurt
• Cocoa Powder (Not Dutch Process)
• Brown sugar
• Cream of Tartar
• Molasses or Honey

Irish Soda Bread is a bread recipe that relies on the reaction of buttermilk and baking soda to rise. My fun Wacky Cake is another example of this reaction. The baking soda and vinegar in the recipe give this cake the fluffiest texture and it’s SO yummy!

What is Baking Powder?

Baking powder actually has baking soda in it! It also contains another acid like cream of tartar or cornstarch that helps neutralize the baking soda. This means there isn’t a need for another acid for baking powder to react. Baking powder reacts in two different ways, and if you’ve ever wondered why the container says “double-acting”, here’s why:

1. Moisture: Baking powder first becomes active when it gets wet. Air bubbles are created when it comes in contact with water, milk, or any moisture in the recipe. This is why most recipes need to be baked right away while the chemicals are still active.
2. Heat: Baking powder also becomes active when it’s exposed to heat during the baking process. As the ingredients reach a certain temperature, the baking powder creates lift and helps the baked goods rise and become fluffy! 

My Grandma’s Perfect Fluffy Pancakes are the perfect example of this reaction. The baking powder in her pancake recipe reacts with the heat of the skillet making them fluffy and soft! Another example is this delicious Ricotta Cake! The baking powder makes it so light and fluffy as it bakes.

Why Use Baking Soda AND Baking Powder?

It is necessary to use both baking soda and baking powder in certain recipes! Using both can improve the texture and the flavor of your baked goods. It’s fun to see what happens when you use either baking soda, baking powder, or both! Check out the results below!

1. Improve Texture: Some recipes use both to improve the texture. Baking soda alone doesn’t lend enough rise to some recipes. Instead of just adding more baking soda, which will only lead to a sour metallic taste, you add baking powder to give extra lift. My Twinkie Cake uses both and the texture is fluffy and delicious!
2. Flavor: Using both can also improve the flavor of your recipes. Sometimes you need both because you want the tang of an acid in your recipe to come through in the finished product. If you only rely on baking soda for rise, it will neutralize the flavor of the acid you’re using. Using both allows the tangy acidic flavor of say buttermilk or lemon juice to come through. Try this Glazed Lemon Bread and you’ll see what I mean!

Recipes Using Baking Soda or Baking Powder

Desserts

Brown Butter Snickerdoodles

1 hr 30 mins

Breakfast

Ebelskivers

30 mins

Bread

Classic Biscuits

35 mins

Quick Bread

Sour Cream Blueberry Banana Bread

1 hr 15 mins

These raspberry muffins are moist and delicious, filled with plump fresh raspberries and topped with a sweet, crunchy streusel topping! They are perfect for a warm breakfast, brunch, or as an after-school or work snack. Your family will be begging for more, so don’t expect them to last long!

Muffins are one of my favorite snacks to keep around for my kids. Whether it’s monkey bread muffins, easy banana muffins, or blueberry muffins, they love coming home from school, heating up a plate, and devouring them!

Raspberry Muffin Recipe

Back when I was first married, my neighbor made raspberry muffins with a streusel topping. She was nice enough to share them with us and I wanted to recreate that for my kids, so I tweaked the recipe a bit and cam up with something you are going to LOVE!

By adding buttermilk and almond extract, I turned it into something truly special. The results were amazing! You should totally bake these while your kids are at school, so when they come home and take that first bite, you’ll see the pure joy on their faces!

What Ingredients Do I Need to Make Raspberry Muffins?

You will most likely already have all of the ingredients needed for this recipe. However, if you don’t have buttermilk, don’t worry—simply follow my instructions to make buttermilk at home. Additionally, be sure to scroll to the bottom of the post for the exact measurements of the remaining ingredients.

• All-purpose flour: Gives the muffins a light, tender crumb and provides structure.
• Granulated Sugar: Adds sweetness to balance the tart raspberries.
• Baking Powder: Works as a leavening agent, which causes the muffins to rise.
• Salt: Enhances all of the flavors in the muffins.
• Vegetable Oil: Adds some fat which makes the muffins moist and tender.
• Egg: Works as a binder and gives the muffin structure.
• Buttermilk: Adds moisture and gives the muffins a sweet, tangy flavor that complements the raspberries and balances out the sweetness.
• Vanilla Extract: Gives a warm aromatic flavor and scent.
• Almond Extract: This takes the flavor profile to another level!
• Raspberries: The star of the show! They add moisture and texture. You can use fresh or frozen raspberries!

Streusel Topping

• Granulated Sugar: Adds sweetness and a caramelized crunch that makes this one of my all-time favorite muffin recipes!
• All Purpose Flour: Binds the butter and sugar and also helps keep the form during baking.
• Unsalted Butter: Adds rich flavor and helps bind the ingredients together.
• Salt: The perfect complement to the sweet sugar!

How Do I Make Raspberry Muffins with Streusel Topping

Preparing these muffins for the oven only takes 15 minutes! Combine the dry and wet ingredients, fold in the raspberries, and they’re ready to go in the oven!

1. Prep: Start by preheating the oven to 375 degrees Fahrenheit. Then spray a muffin pan with pan spray or line it with muffin liners. Set aside.
2. Combine: In a large bowl, start by whisking together the dry ingredients. Then, add all the wet ingredients except the raspberries and mix until combined. Fold in the raspberries by hand.
3. Streusel: Prepare the streusel by mixing the sugar, flour, butter, and salt until fully combined.
4. Fill Pan: Scoop the batter into the muffin pan until each well is filled ⅔ of the way full.
5. Distribute streusel: Sprinkle the streusel evenly over the top of the muffins. Bake for 25-28 minutes, or until the tops are golden brown and a toothpick comes out clean from the center. Let the muffins cool completely before serving.

More Mouth-Watering Muffin Recipes

Why are muffins so appealing? They’re perfect for a quick breakfast on the go, a warm after-school snack, or even a dessert or late-night treat. Here are some of my favorites that your kids will love too!

Breakfast

Monkey Bread Muffins

25 mins

Breakfast

Strawberry Cheesecake Streusel Muffins

35 mins

Breakfast

Perfect Pumpkin Muffins

30 mins

Breakfast

Orange Cranberry Muffins

55 mins

Print

Raspberry Muffins

These raspberry muffins are moist and delicious, filled with plump fresh raspberries and topped with a sweet, crunchy streusel topping! They are perfect for a warm breakfast, brunch, or as an after-school or work snack.

Course Breakfast

Cuisine American

Keyword Fresh Raspberry Muffins, raspberry muffins, Raspberry Streusel Muffins

Prep Time 15 minutes minutes

Cook Time 28 minutes minutes

Total Time 43 minutes minutes

Servings 12 muffins

Calories 224kcal

Author Alyssa Rivers

Ingredients

Muffins

• 1 ½ cups all-purpose flour
• ¾ cup granulated sugar
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• ⅓ cup vegetable oil
• 1 large egg, lightly beaten
• ⅔ cup buttermilk
• 1 teaspoon vanilla extract
• ¼ teaspoon almond extract, optional
• 1 cup raspberries, fresh or frozen

Streusel Topping

• ¼ cup granulated sugar
• ⅓ cup all-purpose flour
• 2 tablespoons unsalted butter, melted
• 1 pinch salt

Instructions

• Preheat the oven to 375 degrees Fahrenheit. Spray a muffin pan with pan spray, or line it with muffin liners. Set aside.
• In a large bowl, whisk together the dry ingredients. Add in all the wet ingredients except the raspberries and mix until combined. Fold in the raspberries by hand.
• Prepare the streusel by mixing the sugar, flour, butter, and salt until fully combined.
• Scoop the batter into the muffin pan until each well is filled ⅔ of the way full.
• Sprinkle the streusel evenly over the top of the muffins. Bake for 25-28 minutes, or until the tops are golden brown and a toothpick comes out clean from the center.
• Let the muffins cool completely before serving.

Nutrition

Calories: 224kcal | Carbohydrates: 33g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 20mg | Sodium: 121mg | Potassium: 111mg | Fiber: 1g | Sugar: 18g | Vitamin A: 103IU | Vitamin C: 3mg | Calcium: 45mg | Iron: 1mg

Vibrant Tomato Toast has sweet, juicy tomatoes, garlic, creamy ricotta, and fresh basil layered on a crusty slice of toasted bread. It’s delicious and savory with hints of sweetness. Serve it for breakfast, brunch, as an appetizer, or light lunch for the perfect way to use up summer produce.

If your garden is bursting with tomatoes like mine, you probably need ideas for using them. This delicious cherry tomato sauce is perfect for pasta; you’ll love the flavor of these grilled tomatoes and don’t miss this roasted tomato salsa!

Tomato Toast Recipe

This tomato toast recipe delivers summer flavors and is super easy to prepare. It’s great as a snack, for breakfast, or a light lunch. It’s so fresh and delicious!

If you grow tomatoes and/or basil in your garden, this is the perfect recipe for you! But don’t worry if you’re not—it’s easy to enjoy tomato toast all year long. As soon as you taste the incredible blend of crusty bread, creamy ricotta, and juicy tomatoes, you’ll be obsessed!

Ingredients You’ll Need

The great thing about this tomato toast recipe is that it has such a short ingredient list. Fresh tomatoes combined with the creamy ricotta and toasted garlic-infused bread are beyond amazing! Exact measurements can be found in the recipe card below.

• Bread: I like to use slices of artisan bread or other crusty bread, like baguette or sourdough.
• Olive Oil: Toasting your bread with extra virgin olive oil gives it a nice golden crust. 
• Garlic: For buttery garlic flavor.
• Ricotta Cheese: Any type works! Use low-fat, nonfat, or full-fat, depending on your preference.
• Tomatoes: You can use cherry tomatoes, grape tomatoes, or any large ripe tomatoes.
• Salt and Black Pepper: To taste!
• Fresh Basil: Thinly sliced fresh herbs sprinkled over the top add flavor and freshness.

How to Make Tomato Toast

You’ll have this delicious toast ready to enjoy in less than 30 minutes! Here’s how it comes together:

1. Toast the Bread: Brush the slices of bread generously with olive oil. You can toast them in an air fryer or toaster oven at 380 degrees Fahrenheit for 3-4 minutes, in the oven at 400 degrees Fahrenheit for 8-10 minutes, or in a large skillet over medium-high heat for 8-10 minutes. Flip the bread halfway through regardless of the toasting method. Remove to a plate or cooling rack once toasted to your preference. 
2. Rub the Garlic on the Toast: Remove the skin from 1-2 cloves of garlic and rub the cloves over the surface of each slice of toast while it is still warm. The more you rub the garlic, the stronger and sharper the garlic flavor will be. 
3. Add Ricotta and Tomatoes: Once the toast has cooled, layer the other ingredients. Spread a generous amount of ricotta on each slice. Top with your tomatoes, a light drizzle of olive oil, a few cracks of flakey or coarse sea salt and pepper, and some of the basil. 
4. Serve: Cut each piece of toast in half, if desired, and enjoy immediately.

More Ways to Use Tomatoes

Tomatoes are so delicious this time of year, and there’s absolutely nothing better than a garden-fresh tomato! If you have a bounty of garden tomatoes to enjoy, you may be looking for new and unique ways to use them. Here are some of my favorite tomato recipes that you must try!

Salads

Cherry Tomato Salad

10 mins

Side Dishes

Roasted Cherry Tomatoes

25 mins

Appetizers

Air Fryer Fried Green Tomatoes

20 mins

Dinner

The Best Tomato Pie

1 hr 5 mins

Print

Tomato Toast

Vibrant Tomato Toast with sweet, juicy tomatoes, garlic, creamy ricotta and fresh basil, all layered on a crusty slice of toasted bread. It’s so delicious and savory with hints of sweetness. Serve for breakfast, brunch, as an appetizer or light lunch for the perfect way to use up summer produce.

Course Breakfast, brunch, Snack

Cuisine American

Keyword bruschetta, how to use garden tomatoes, ricotta toast, tomato recipes, Tomato Toast

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 275kcal

Author Alyssa Rivers

Ingredients

• 4 slices artisan bread, or other crusty bread
• ¼ cup extra virgin olive oil, more for drizzling
• 2 cloves garlic
• 1 cup ricotta cheese
• 2 pints cherry or grape tomatoes, or sliced heirloom tomatoes
• salt and pepper, to taste
• 1-2 tablespoons fresh basil, sliced thin

Instructions

• Brush the slices of bread generously with olive oil. You can toast them in an air fryer at 380 degrees Fahrenheit for 3-4 minutes, in the oven at 400 degrees Fahrenheit for 8-10 minutes, or in a large skillet over medium-high heat for 8-10 minutes. Flip the bread halfway through, regardless of the toasting method. Remove to a plate or cooling rack once toasted to your preference.
• Remove the skin from 1-2 cloves of garlic and then, while the toast is still warm, rub the cloves over the surface of each slice of toast. The more you rub the garlic, the stronger and sharper the garlic flavor will be.
• Once the toast has cooled, spread a generous amount of ricotta on each slice. Top with your tomatoes, a light drizzle of olive oil, a few cracks of flakey salt and pepper, and some of the basil.
• Cut each piece of toast in half, if desired, and enjoy immediately.

Nutrition

Calories: 275kcal | Carbohydrates: 12g | Protein: 9g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 32mg | Sodium: 84mg | Potassium: 590mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1459IU | Vitamin C: 55mg | Calcium: 159mg | Iron: 2mg

Croissant Bread is beautiful and fluffy with crispy, flaky layers on the outside. It’s also one of the most delicious breads you’ll ever taste – it will be love at first bite!  Add it to your next brunch spread and use it to make French toast, sandwiches, and breakfast casseroles!

Homemade bread is one of my favorite things to bake! I used to be intimated to make yeast bread but it’s actually not bad at all! Check out my beginner’s guide to baking bread, if you’re just getting started. And this simple no-knead bread or my grandma’s perfect homemade bread are great recipes for any beginner!

What is Croissant Bread?

Get ready to be blown away by this irresistibly delicious croissant bread! It’s made with a simple croissant dough baked in a loaf pan. The taste and texture are just like something you would find in a French bakery. One bite and you will be obsessed with the layers of butter and the hint of sweetness. The inside is melt-in-your-mouth soft and fluffy, with a crispy, flaky crust.

As an added plus, it’s super versatile! It’s wonderful on its own or toasted and smeared with cinnamon butter or jam, but it also cooks up fabulously as a grilled cheese, in bread pudding, or used to make a BLT sandwich! No matter how you enjoy it, you’re sure to love it so much!

Ingredients You’ll Need

This croissant bread uses adding honey for sweetness and plenty of butter for laminating the dough. Laminating dough (or folding in butter) will help create the many layers of airy flakiness. Check out the recipe card at the bottom of the post for all of the exact measurements.

• Milk: For extra richness, this recipe uses milk instead of water to activate the yeast.
• Yeast: 1 packet of active dry yeast is enough for one loaf of this bread.
• Honey: Adds just enough sweetness.
• Butter: For buttery flavor.
• Flour: All-purpose flour will work the best for maximum tenderness.
• Salt: To bring out all of the flavors.
• Butter: Cold butter is folded into the dough during the lamination process. When it bakes, the butter melts, resulting in warm, delicious buttery layers.
• Egg and Milk: We mix one large egg and a small amount of milk together to create an egg wash, which is brushed over the loaf to give it a golden brown sheen.

How to Make Croissant Bread

There are quite a few steps for making homemade croissant bread, but they’re all really easy and so worth it. Scroll through to learn how to make the best homemade bread!

Make, Rise, and Chill the Dough

1. Proof the Yeast: Add the milk, instant yeast, and honey to the bowl of a stand mixer. Whisk together and cover for 5 minutes. The mixture should foam up.
2. Mix in Butter, Flour, and Salt: Add the softened butter, 2 cups of flour, and salt. Using the dough hook attachment, mix the ingredients at low speed. Add in additional flour if needed. The dough should pull away from the bowl of the mixer but not be too dry. Knead the dough for 5 minutes in the mixer on medium speed or on a lightly floured surface using your hands.
3. Rise the Dough: Add the dough to a lightly oiled bowl and cover it. Let the dough rest at room temperature for about an hour. The dough should double in size.
4. Chill the Dough: Line a baking sheet with parchment paper or a silicone baking mat. Once the dough has risen, dump it out onto the lined baking sheet and pound it flat with your hand or a rolling pin into a 9×14-inch rectangle. Cover the dough and place it in the fridge for 20 minutes. Once the dough has chilled, remove it from the fridge.

Laminating the Dough

5. Arrange the Pads of Butter: Slice the slightly softened butter into ⅛ inch-thick slices, then lay half of the slices in the center ⅓ of the slab of dough,
6. Fold One Side and Layer on the Remaining Butter: Fold one side of the center of the slab on top of the butter. Lay the other half of the butter slices on top of the dough and fold over the other side.
7. Roll and Fold: Roll this slab out into another 9×14-inch rectangle. Fold it again one side over the center and the remaining side on top of that, like a letter fold.
8. Roll Out the Dough and Chill: Roll it into another 9×14-inch slab, place it back on the pan, cover it, and refrigerate for another 20 minutes.

Shape and Raise the Croissant Bread Dough

9. Roll Into a Log Shape: Working from the short side, roll the dough into a log about 9 inches in length.
10. Cover and Raise the Loaf: Spray a loaf pan with non-stick cooking spray and place the loaf into the pan. Cover the loaf and let it rest at room temperature to rise. While the loaf is rising, preheat an oven to 375 degrees Fahrenheit.

11. Score and Bake: Once the loaf raises, score it horizontally a few times with a knife. Make the egg wash and brush it on the top of the loaf. Bake the loaf for 10 minutes, uncovered. Lightly place foil over the top to keep it from getting too dark. Continue baking for 20 minutes until the crust is golden brown. The inside temperature should be 190 degrees Fahrenheit. Take the loaf out of the oven and let it rest in the pan for at least 10 minutes, then remove it from the pan to finish cooling.

More Bread Recipes You’ll Love

If this incredible croissant bread has given you inspiration to make more bread, check out the recipes below!

Bread

Homemade French Bread

2 hrs 20 mins

Bread

Cheesecake Factory Brown Bread

2 hrs 25 mins

Bread

The Best Homemade Garlic Bread

25 mins

Bread

The BEST Whole Wheat Bread

3 hrs 5 mins

Print

Croissant Bread

Croissant Bread is beautiful and fluffy with crispy, flaky layers on the outside. It's also one of the most delicious breads you'll ever taste – it will be love at first bite!  Add it to your next brunch spread and use it to make French toast, sandwiches and breakfast casseroles!

Course Bread

Keyword croissant bread

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Proofing time 3 hours hours

Total Time 4 hours hours

Servings 1 loaf

Calories 2718kcal

Author Alyssa Rivers

Ingredients

Dough

• 1 cup milk, warm but not hot
• 1 packet active dry yeast, 2 ¼ teaspoon
• 3 tablespoons honey
• 3 tablespoons butter, softened
• 2-3 cups all-purpose flour
• 1 ½ teaspoons salt

Butter For Laminating

• ⅔ cup butter, cold

Egg Wash

• 1 egg
• 2 tablespoons milk

Instructions

Make the Dough

• Add the milk, yeast, and honey, to the bowl of a stand mixer. Whisk together and cover for 5 minutes. The mixture should foam up.
• To the same bowl, add the softened butter, 2 cups of flour, and salt. Using the dough hook attachment, mix the ingredients until they begin to come together. Scrape the sides of the bowl to incorporate all the ingredients.
• Add additional flour, if needed, two tablespoons at a time, until a soft dough forms, scraping the sides of the bowl as needed. The dough should pull away from the bowl of the mixer but not be too dry.
• Once the dough has formed, knead it for 5 minutes in the mixer on medium speed or on a lightly floured surface with your hands.

Rest and Chill the Dough

• Add the dough to a lightly oiled bowl and cover it. Let the dough rest at room temperature for about an hour. The dough should double in size.
• Line a baking sheet with parchment paper or a silicone baking mat. Once the dough has risen, dump it onto the lined baking sheet and pound it flat into a 9×14-inch rectangle.
• Cover the dough and place it in the fridge for 20 minutes. Once the dough has chilled, remove it from the fridge.

Laminate the Dough

• For the first step of laminating the dough, slice the slightly softened butter into ⅛ inch-thick slices.
• Lay half of the slices in the center ⅓ of the slab of dough, and fold one side of the center of the slab on top of the butter.
• Lay the other half of the butter slices on top of the dough and fold the other side on top of that. You should have a butter, dough, butter layering pattern where the outside of the slab is all dough with no exposed butter.
• Roll this slab out into another 9×14-inch rectangle. Fold it again one side over the center and the remaining side on top of that, like a letter fold. Roll it into another 9×14 inch slab, place it back on the pan, cover and place it back in the fridge for another 20 minutes.
• After 20 minutes, take the dough out and off the pan, do a tri-letter fold on it again, and roll it back into a 9×14-inch slab. Do the tri-fold one more time and roll it back into a 9×14-inch slab.

Shape and Rise the Dough

• Now, working from the short side, roll the dough into a log about 9 inches in length.
• Spray a loaf pan with non-stick cooking spray and place the loaf into the pan. Cover the loaf and let it rest at room temperature to rise. While the loaf is rising, preheat an oven to 375 degrees Fahrenheit.

Score and Bake

• When the loaf has risen to just above the height of the pan, score it horizontally a few times with a knife. Make the egg wash by whisking together the egg and milk, and brush the egg wash on the top of the loaf.
• Bake the loaf for 10 minutes, uncovered. Lightly place foil over the top to keep it from getting too dark. Continue baking for 20 minutes until the crust is golden brown and the internal temprature reaches 190 degrees Fahrenheit.
• Take the loaf out of the oven and let it rest in the pan for at least 10 minutes, then remove it from the pan to finish cooling.

Nutrition

Serving: 8slices | Calories: 2718kcal | Carbohydrates: 256g | Protein: 43g | Fat: 172g | Saturated Fat: 106g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 44g | Trans Fat: 6g | Cholesterol: 612mg | Sodium: 4906mg | Potassium: 829mg | Fiber: 7g | Sugar: 66g | Vitamin A: 5513IU | Vitamin C: 0.3mg | Calcium: 452mg | Iron: 13mg

Whip up a batch of these delightful zeppole, perfect for a sweet treat anytime! With a light, fluffy texture and a generous coating of powdered or cinnamon sugar, these Italian donuts are sure to please.

If you love pastries as much as I do, then you have to try all of my incredible donut recipes! Try out my favorite Jelly Donuts, these Boston Cream Donuts or these tender, buttery Cruffins for your next brunch.

What is homemade Zeppole?

Try these Zeppole, and prepare to be blown away! This Italian dessert, similar to a donut hole but even better, fries up golden and crispy on the outside while staying light and fluffy on the inside. Roll them in cinnamon and sugar or powdered sugar for a perfectly sweet, melt-in-your-mouth treat!

Ingredients Needed for Zeppole

You’ll love how easy it is to make this zeppole recipe with simple ingredients you probably already have in your kitchen! These treats look impressive enough for a special occasion or holiday brunch but are easy to whip up anytime. For exact measurements, check out the recipe card at the bottom of the post.

• Flour: All-purpose flour is best for a light, tender crumb.
• Granulated Sugar: Adds sweetness to the dough.
• Dry Active Yeast: This is what will help the dough rise, so the zeppoles are nice and fluffy.
• Salt: Enhances the flavor.
• Vanilla Extract: For warm sweetness.
• Milk: Warm milk is essential to activate the yeast.
• Warm Water: For extra moisture.
• Oil: Use a neutral oil like peanut oil, canola oil, or vegetable oil for frying.
• Sugar for Coating: You can either coat these with powdered sugar or cinnamon sugar or do some with each. You could even try honey butter.

How to Make Zeppole

Don’t be nervous about frying these up—it’s actually easier than you’d think! Just follow these simple, step-by-step instructions, and you’ll have delicious, perfectly fried zeppole in no time. Trust me, you’ve got this!

1. Mix Ingredients: Combine the flour, sugar, salt, and yeast in a large bowl. Add the water, milk, and vanilla and whisk until smooth.
2. Let Rise: Cover the bowl with plastic wrap and set it aside for 1 ½ hours, or until doubled in size.
3. Heat Oil: When the dough is nearly doubled, heat 2 inches of vegetable oil in a large, deep pot over high heat or a deep fryer until the oil reaches 375 degrees Fahrenheit.
4. Fry: Spray a medium cookie scoop with pan spray and scoop balls of dough into the hot oil and cook for about 4 minutes, until golden brown on all sides. Be careful not to overcrowd the pot, or the temperature of the oil will drop. Use a metal spider to turn the zeppoles frequently while they fry to help them cook evenly all over.
5. Monitor Temperature: You can use a candy thermometer or an oil thermometer to ensure the oil stays between 375 and 380 degrees Fahrenheit.
6. Remove: Once the zeppoles are fully cooked, use the spider to remove them from the oil to a paper towel-lined baking sheet.
7. Coat in Sugar: Carefully transfer the hot zeppole to a paper bag and top with a generous amount of powdered sugar or cinnamon sugar. Close the bag and shake until the zeppoles are completely coated in sugar. Serve warm.

More Delicious Pastry Recipes

Homemade pastries are the best! There is just something so delicious about fried dough. From donuts to croissants, they are always a welcome site for breakfast or brunch. Here are some of our go-to recipes that I know you’re going to LOVE!

Donuts

Cronuts

40 mins

Rolls

Homemade Croissants

7 hrs 30 mins

Desserts

Apple Cider Donuts

1 hr 22 mins

Donuts

Glazed Donuts

2 hrs 19 mins

Print

Zeppole

Whip up a batch of these delightful zeppole, perfect for a sweet treat anytime! With a light, fluffy texture and a generous coating of powdered or cinnamon sugar, these Italian donuts are sure to please.

Course Dessert

Cuisine Italian, Italian American

Keyword Italian Donuts, Yeast Zeppole, Zeppole di San Giuseppe

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Rise Time 1 hour hour 30 minutes minutes

Total Time 2 hours hours

Servings 15 Zeppole

Calories 76kcal

Author Alyssa Rivers

Ingredients

• 2 cups all-purpose flour
• 3 tablespoons granulated sugar
• ½ teaspoon dry active yeast
• ½ teaspoon salt
• ½ teaspoon vanilla extract
• ½ cup warm milk
• 1 cup warm water
• oil for frying
• powdered sugar, for coating
• cinnamon sugar, for coating

Instructions

• Combine the flour, sugar, salt, and yeast in a large bowl. Add the water, milk, and vanilla and whisk until smooth.
• Cover the bowl with plastic wrap and set it aside for 1 ½ hours, or until doubled in size.
• When the dough is nearly doubled, heat 2 inches of vegetable oil in a large, deep pan over high heat or a deep fryer until the oil reaches 375 degrees Fahrenheit.
• Spray a medium cookie scoop with pan spray and scoop balls of dough into the hot oil and cook for about 4 minutes, until golden brown on all sides. Be careful not to overcrowd the pan, or the temperature of the oil will drop. Use a metal spider to turn the zeppoles frequently while they fry to help them cook evenly all over.
• You can use a candy thermometer or an oil thermometer to make sure you keep the oil between 375 and 380 degrees Fahrenheit.
• Once the zeppole are fully cooked, use the spider to remove them from the oil to a paper towel-lined baking sheet.
• Carefully transfer the hot zeppole to a paper bag and top with a generous scoop of powdered sugar or cinnamon sugar. Close the bag and shake until the zeppole are completely coated in sugar. Serve warm.

Nutrition

Calories: 76kcal | Carbohydrates: 16g | Protein: 2g | Fat: 0.4g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 1mg | Sodium: 82mg | Potassium: 31mg | Fiber: 0.5g | Sugar: 3g | Vitamin A: 13IU | Calcium: 13mg | Iron: 1mg

Breakfast Egg Rolls are a fun and delicious way to change up breakfast! The inside is filled with savory sausage, creamy eggs, hash browns, and plenty of cheese. Fry them up for a gooey, tender, savory center and a delicately crunchy exterior. This is a fun and unique breakfast that everyone will love!

Once you get the hang of using egg roll wrappers, you’ll see that it’s so easy! You’ll be inspired to try our other delicious egg roll recipes. From dessert cheesecake egg rolls to buffalo chicken egg rolls and the best avocado egg rolls, there are endless options!

Breakfast Egg Rolls

To prepare breakfast egg rolls, start with classic breakfast foods like eggs, sausage, and hash browns. Next, stuff them into egg roll wrappers and fry them to perfection. Not only do they enhance any brunch spread, but they are also hearty enough to serve as a standalone meal. They’re cheesy and tender on the inside, while crispy and crunchy on the outside.

I love how these offer a unique, special breakfast option that stands out from traditional egg rolls. Serve them at your next breakfast gathering, holiday brunch, or any occasion. They won’t last long!

Ingredients Needed

To make this breakfast egg roll recipe, start with simple ingredients, mainly standard breakfast items like eggs and sausage. First, grab some egg roll wrappers, then basic breakfast items, and you’re ready to go! Check out the recipe card at the bottom of the post for exact measurements.

• Breakfast Sausage: Cooked and crumbled for added protein, flavor and heartiness.
• Eggs: We’re scrambling 6 large eggs to fill the breakfast egg rolls.
• Half and Half: Whisked with the eggs to make them super creamy and rich.
• Salt and Pepper: To taste!
• Butter: For scrambling the eggs.
• Hash Browns: You don’t need to thaw your frozen potatoes; just cook them as-is! Try different shapes/sizes. Diced hashbrowns work great!
• Cheese: For melty cheesiness throughout the egg rolls, we fill them with 1 cup of shredded cheddar cheese.
• Wrappers: Egg roll wrappers will hold all of the ingredients together and become crispy and golden brown on the outside when fried!
• Vegetable Oil: Used to fry the egg rolls, giving them a crunchy and golden exterior.

How to Make Breakfast Egg Rolls

If you’ve never made egg rolls before, don’t be intimidated, it’s actually so easy! Just follow the step-by-step instructions and take a look at the visual instructions below.

1. Cook the Sausage: In a medium skillet, cook the breakfast sausage. Remove the cooked sausage from the skillet and set aside. Drain any fat.
2. Cook the Eggs: In a medium bowl, whisk together the eggs, half and half, and salt and pepper. Heat the butter in the same skillet the sausage was cooked in and scramble the eggs.
3. Cook the Hash Browns: Remove the eggs from the skillet and set aside. Cook the hash browns according to the package directions and set them aside.
4. Prep Ingredients: Set up a workstation with all the bowls of ingredients ready alongside the wrappers and a small bowl of water to help seal the egg rolls shut.

Roll the Egg Rolls

1. Fill the Wrapper: Start with one wrapper on the work surface with a corner facing you. Fill the bottom third of the wrapper with sausage, eggs, hash browns, and cheddar cheese.
2. Roll the Wrapper: Roll the corner up over the filling, fold the sides in, and continue rolling the wrapper the rest of the way. Use a little water on the edge of the wrapper to seal your breakfast egg roll closed.
3. Heat Oil: While the egg rolls are being filled, heat 2 inches of oil in a large skillet over medium-high heat.
4. Fry the Egg Rolls: Once all the egg rolls are filled, start frying them in batches. There should be space between each egg roll while they fry. Fry for 3-4 minutes or until they are golden brown.
5. Let Rest and Serve: Remove the fried egg rolls from the oil and place them on a paper-towel lined plate. Let them rest for at least 5 minutes before enjoying them.

More Savory Breakfast Recipes

A hot, savory breakfast will always get me out of bed in the morning! There are so many tasty and satisfying options to choose from. For instance, you can enjoy fun handheld quiches, breakfast casseroles, or even sheet-pan eggs. Here are some of my go-to savory breakfast recipes that I make all the time, and I know you will love them too!

Dinner

Eggs Benedict with Hollandaise Sauce

40 mins

Breakfast

Baked Scrambled Eggs

27 mins

Breakfast

Breakfast Tacos

25 mins

Breakfast

Copycat Starbucks Egg Bites

45 mins

Print

Breakfast Egg Rolls

Breakfast Egg Rolls are a fun and delicious way to change up breakfast! The inside is filled with savory sausage, creamy eggs, hash browns and plenty of cheese. Fry them up for a gooey, tender, savory center and a delicately crunchy exterior. A fun and unique breakfast that everyone will love!

Course Breakfast

Cuisine American

Keyword breakfast egg rolls, sausage egg rolls

Prep Time 50 minutes minutes

Cook Time 15 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 18 egg rolls

Calories 160kcal

Ingredients

• 1 pound breakfast sausage
• 6 large eggs
• ⅓ cup half and half
• Salt and pepper to taste
• 1 tablespoon butter
• 2 cups hash browns, frozen
• 1 cup shredded cheddar cheese
• 12-18 egg roll wrappers
• Vegetable oil for frying egg rolls

Instructions

• In a medium skillet, cook the breakfast sausage. Remove the cooked sausage from the skillet and set aside, drain any fat.
• In a medium bowl, whisk together the eggs, half and half, and salt and pepper. Heat the butter in the same skillet the sausage was cooked in and scramble the eggs.
• Remove the eggs from the skillet and set aside. Cook the hash browns according to the package directions and set them aside.
• Set up a workstation with all the bowls of ingredients ready alongside the wrappers and a small bowl of water to help seal the egg rolls shut.
• Start with one wrapper on the work surface with a corner facing you, fill the bottom third of the wrapper with sausage, eggs, hash browns, and cheddar cheese.
• Roll the corner up over the filling, fold the sides in and continue rolling the wrapper the rest of the way and use a little water on the edge of the wrapper to seal it closed.
• While the egg rolls are being filled, heat 2 inches of oil in a large skillet over medium high heat.
• Once all the egg rolls are filled, start frying them in batches. There should be space between all the egg rolls while they fry. Fry the egg rolls for 3-4 minutes, until they are golden brown.
• Remove the fried egg rolls from the oil and place them on a paper towel lined plate. Let them rest at least 5 minutes before enjoying.

Nutrition

Calories: 160kcal | Carbohydrates: 5g | Protein: 8g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 83mg | Sodium: 279mg | Potassium: 101mg | Fiber: 0.2g | Sugar: 0.3g | Vitamin A: 198IU | Vitamin C: 0.2mg | Calcium: 64mg | Iron: 1mg

This Ham and Cheese Croissant Casserole is filled with comforting flavors of croissants, eggs, ham and plenty of melty cheese. It’s quick and easy to throw together for a yummy dish that works for breakfast, lunch or dinner!

Breakfast casseroles are the best way to feed a crowd in the morning! From savory to sweet, we’ve got you covered for delicious recipes the whole family will be excited to wake for. Try this sweet croissant breakfast casserole with fresh berries and cream cheese custard or this savory everything bagel casserole and you should definitely add everyone’s favorite best breakfast casserole to the menu!

What’s in a Croissant Casserole?

Made from basic ingredients, many of which you probably already have in your kitchen, this croissant bake is so easy! See the recipe card below for a list of exact measurements.

• Day-Old Croissant Pieces: These soak up the custard mixture to give each bite delicious flavor and the perfect tender texture.
• Eggs: You’ll need 6 large eggs to hold all of the ingredients together, and ensure the casserole bakes properly.
• Half and Half: Adds creamy richness.
• Seasonings: A blend of garlic powder, paprika, salt and pepper will bring out delicious flavor.
• Ham: For convenience, I like to use cubed, cooked ham that’s ready to go!
• Cheeses: A mix of shredded cheddar cheese and mozzarella cheese makes this perfectly cheesy and irresistible.
• Butter: For greasing the baking dish to keep everything from sticking and also to add richness to the dish.

How Do You Make Ham and Cheese Croissant Casserole?

This casserole comes together with just 10 minutes of prep! Then, pop it in the oven and let it get cheesy and golden brown. The whole family will be anxiously awaiting that first bite! Trust me, it’s worth the wait!

1. Prep: Preheat an oven to 350 degrees Fahrenheit and grease a 9×13-inch baking dish with softened butter. Be generous with the butter as it will add to the flavor of the casserole.
2. Make the Egg Custard: Dice the croissants into about 1-inch pieces and set aside. In a large bowl, whisk together the eggs, half and half, garlic powder, paprika, salt and pepper.
3. Combine the Ingredients: To the bowl of eggs add the croissants, diced ham, and the cheddar and Swiss cheese. Stir to combine everything well.
4. Bake: Pour the mixture into the prepared baking dish. Cover the casserole with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes.
5. Cool and Serve: Remove the casserole from the oven and allow it to cool at least 10 minutes before serving.

More Croissant Recipes

A good croissant is absolutely incredible on it’s own with soft centers and buttery flakey crust, but it can also be used in so many different recipes. I’ve done quite a bit of experimenting and here are some of my favorite ways to enjoy them.

Breakfast

Ham and Cheese Croissant

15 mins

Dinner

Monte Cristo Croissant Sandwich

15 mins

Breakfast

Almond Croissants

35 mins

Desserts

Croissant Bread Pudding

1 hr 30 mins

Print

Ham and Cheese Croissant Casserole

This Ham and Cheese Croissant Casserole is filled with comforting flavors of croissants, eggs, ham and plenty of melty cheese. It's quick and easy to throw together for a yummy dish that works for breakfast, lunch or dinner!

Course Breakfast, brunch

Cuisine American

Keyword Ham and Cheese Croissant Casserole

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 8 servings

Calories 269kcal

Author Alyssa Rivers

Ingredients

• 8-10 day-old croissants, or 6-7 large croissants
• 6 large eggs
• 1 ½ cup half and half
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 pound cubed ham, fully cooked
• 1 cup cheddar cheese, shredded
• 1 cup mozzarella cheese, shredded
• Butter for greasing the baking dish

Instructions

• Preheat an oven to 350 degrees fahrenheit and grease a 9X13 inch baking dish with softened butter. Be generous with the butter as it will add to the flavor of the casserole.
• Dice the croissants into about 1 inch pieces and set aside. In a large bowl, whisk together the eggs, half and half, garlic powder, paprika, salt and pepper.
• To the bowl of eggs add the croissants, diced ham, and the cheddar and swiss cheese. Stir to combine everything well.
• Pour the mixture into the prepared baking dish. Cover the casserole with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes.
• Remove the casserole from the oven and allow it to cool at least 10 minutes before serving.

Nutrition

Calories: 269kcal | Carbohydrates: 4g | Protein: 22g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 194mg | Sodium: 1285mg | Potassium: 139mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 699IU | Vitamin C: 0.4mg | Calcium: 239mg | Iron: 1mg

Get ready for a tasty treat with this easy cinnamon roll casserole! Using canned cinnamon rolls, this casserole is so delicious with creamy icing drizzled over warm, golden rolls. It’s perfect for any breakfast or brunch!

Try out more delicious breakfast casseroles like this Crescent Roll Breakfast Casserole, this yummy Cowboy Breakfast Casserole or my Tater Tot Breakfast Casserole!

Ingredients in Cinnamon Roll Casserole

These ingredients are SO simple and you probably already have them all in your pantry! Check out the recipe card at the bottom of the post for all of the exact ingredient measurements.

• Refrigerated cinnamon rolls: These form the base of the casserole. And you don’t even have to make them from scratch! So easy!
• Half and half: This is used to create a rich and creamy custard.
• Eggs: I use large eggs when I am baking. The eggs bind the ingredients together and add structure.
• Ground cinnamon: A little extra dash brings out the flavors in the canned rolls.
• Vanilla extract: A splash of vanilla adds in some extra sweet flavor.
• Cream cheese: This is used to provide a creamy and tangy flavor to the frosting.
• Maple syrup: I like to use maple syrup to sweeten the icing with a rich, maple flavor for the cinnamon roll casserole.

Is Cinnamon Roll Casserole Easy to Make?

Yes! This is one of the best casseroles that you can make and serve for breakfast!

1. Prep: Preheat the oven to 350 degrees Fahrenheit and spray a 9×13 inch pan with pan spray.
2. Cut cinnamon rolls: Open the tubes of cinnamon rolls and cut each cinnamon roll into 4 pieces and place them in the prepared pan. Reserve the icing.
3. Whisk and pour: In a small bowl, whisk together the half-and-half, eggs, cinnamon, and vanilla. Pour over the cinnamon rolls.
4. Bake: Bake for 30-35 minutes, until the cinnamon rolls are golden brown. Let cool for 10-15 minutes.
5. Make icing:While the casserole is cooling, combine the cream cheese, reserved icing, and maple syrup in a medium bowl and mix until smooth. Drizzle over the casserole just before serving.

More Delicious Cinnamon Recipes

Cheesecake

Cinnamon Roll Cheesecake

8 hrs 30 mins

Breakfast

Cinnamon Roll Casserole

45 mins

Desserts

Churro Crack

14 mins

Breakfast

Cinnamon French Toast Bake

35 mins

Print

Cinnamon Roll Casserole

Get ready for a tasty treat with this easy cinnamon roll casserole! Using canned cinnamon rolls, this casserole is so delicious with creamy icing drizzled over warm, golden rolls. It's perfect for any breakfast or brunch!

Course Breakfast

Cuisine American

Keyword breakfast casserole, Cinnamon French Toast Bake, Cinnamon Roll French Toast, easy breakfast

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 16 servings

Calories 72kcal

Author Alyssa Rivers

Ingredients

• 3 tubes refrigerated cinnamon rolls, with regular icing
• ⅔ cups half and half
• 4 large eggs, room temperature
• 1 ½ teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 4 ounces cream cheese, room temperature
• ¼ cup maple syrup

Instructions

• Preheat the oven to 350 degrees Fahrenheit and spray a 9×13 inch pan with pan spray.
• Open the tubes of cinnamon rolls and cut each cinnamon roll into 4 pieces and place them in the prepared pan. Reserve the icing.
• In a small bowl, whisk together the half-and-half, eggs, cinnamon, and vanilla. Pour over the cinnamon rolls.
• Bake for 30-35 minutes, until the cinnamon rolls are golden brown. Let cool for 10-15 minutes.
• While the casserole is cooling, combine the cream cheese, reserved icing, and maple syrup in a medium bowl and mix until smooth. Drizzle over the casserole just before serving.

Crockpot Instructions

• Spray the bottom and sides of the crockpot with pan spray. Cut up the cinnamon rolls and distribute them evenly in the bottom of the crockpot. Reserve the icing.
• In a small bowl, whisk together the half-and-half, eggs, cinnamon, and vanilla. Pour over the cinnamon rolls.
• Cover and cook on low heat for 2-2 ½ hours, until the cinnamon rolls are fully baked.
• Once the cinnamon rolls are done cooking, turn the crockpot to 'warm' and prepare the icing in a medium bowl. Combine the cream cheese, reserved icing, and maple syrup until smooth. Drizzle over the cinnamon rolls just before serving.

Video

Nutrition

Calories: 72kcal | Carbohydrates: 5g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 52mg | Sodium: 53mg | Potassium: 50mg | Fiber: 0.1g | Sugar: 4g | Vitamin A: 191IU | Vitamin C: 0.1mg | Calcium: 31mg | Iron: 0.2mg