This Healthy Banana Bread recipe checks all the right boxes! It’s moist, sweet, and whipped up in a matter of minutes with healthier ingredients. You might just have everything you need in your kitchen right now!

Satisfy your sweet tooth with more recipes like Peanut Butter Streusel Banana Bread, Blueberry Banana Bread and Chocolate Chip Banana Bread.

This Healthy Banana Bread took me a few tries to perfect, but once I did there was no going back!

I believe that a good banana bread is like a good brownie. It needs no frosting, no glaze, no chocolate chips, no nuts, nothing. If it’s perfect banana bread, then that should be enough.

This is the only healthy Banana Bread recipe you need — it’s perfectly moist and needs no adornments (though you won’t see us judging if you add in chocolate chips!).

Why we love it:

• Super Easy: It’s made in one bowl with a whisk and no mixer. Plus, all of the ingredients are basic baking staples.
• Freezer Friendly: Scroll below for more info on how to freeze banana bread. This is one of my favorite treats to keep in my freezer for later!
• Scrumptious: There’s really no better word to describe it. This banana bread always turns out so moist, perfectly sweet and loaded with fresh banana flavor.

Ingredients Needed for Classic Banana Bread

• Bananas – You’ll need 3 bananas for this quick bread recipe. If you have any extras hanging around, use them to make some adorable Banana Split Trifles or see How to Freeze Bananas.
• Salt – Just a pinch of salt enhances the other flavors in the banana bread.
• Baking Soda and Baking Powder – Did you know that both of these ingredients have expiration dates? Use both within 6 months of opening so they’re potent and get the job done.
• Flours – You may notice that I use both whole wheat flour AND regular all-purpose flour. I love the texture that both flours create, and whole wheat flour adds a good amount of fibre. I make this recipe often with 100% whole wheat flour so that’s an option, too!
• Cinnamon – You can add an extra sprinkle to really warm up the flavor.
• Greek Yogurt – Be sure to use plain Greek yogurt with no additional flavors or sweeteners.
• Unsweetened Applesauce – This creates the most incredible moisture and adds natural sweetness in banana bread. And no, it won’t make it taste like apples!
• Eggs – These act as a binder for all of the other ingredients.
• Sugar – Be sure to measure with care! You don’t want to add too much or too little – either error will affect the flavor of the bread.
• Vanilla Extract – This is used to enhance the sweet flavor.

How to make Classic Banana Bread

Here’s a sneak peek at the step-by-step instructions! Scroll to the bottom of this page for more information and ingredient measurements.

• Mash the bananas (I love using a potato masher to do this!)
• Mix in the sugar, Greek yogurt and applesauce.

• Whisk in the eggs and vanilla extract.
• Add in the cinnamon, baking powder, baking soda, and salt. Whisk until just combined.

• Add the flour into the batter and mix until combined.
• Bake at 350°F for 50-60 minutes.

Banana Bread Variations and Substitutions

• Make it 100% whole wheat: this healthy banana Bread already has a good amount of fibre, but I often make it with 100% whole wheat flour for extra fibre for my family! It turns out perfectly either way — simple swap the all purpose flour for whole wheat.
• Add chocolate chips: While I like banana bread all by itself, you may be craving some chocolate! Feel free to sprinkle in some dark, milk, or semi-sweet chocolate chips.
• Add a crunch: Stir in some walnuts to give the banana bread a delightful, soft crunch. Check out more info here – Banana Nut Bread.

How to Store Banana Bread:

Let the banana bread cool for 10 minutes before removing from the pan.

Allow to cool to room temperature prior to storing in an airtight container at room temperature. You can store individual slices or the whole loaf. Properly stored, this bread will stay fresh on your kitchen counter for up to 4 days.

Can I freeze healthy banana bread?

YES! This recipe is wonderfully freezer friendly.

Let the banana bread fully adjust to room temperature prior to storing in a freezer-safe container (or zip-top bag). You can freeze individual slices or the whole loaf – keep in mind that slices will defrost much faster.

If you’re freezing slices, use sheets of parchment paper to separate them so they don’t stick together.

You Might Also Like…

Calling all banana lovers! Check out more of my favorite banana recipes:

• Banana Pancakes — we love these for a weekend breakfast!
• Banana Cream Pie — pie is always a good idea.
• Banana Chocolate Chip Baked Oatmeal Cups — another make ahead and freezer friendly breakfast!
• Banana Chocolate Chip Muffins — these never last long here!

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Healthy Banana Bread recipe

This Healthy Banana Bread recipe checks all the right boxes! It's moist, sweet, and whipped up in a matter of minutes with healthier ingredients. You might just have everything you need in your kitchen right now! #banana #baking #recipe | easy recipes | baking recipes | healthy baking | breakfast ideas | banana recipes

Course Bread and Baked Goods

Cuisine American

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 15 minutes minutes

Servings 12 slices

Calories 155cal

Author Ashley Fehr

Ingredients

• 3 ripe bananas
• ⅔ cup sugar (130g)
• ½ cup 0% plain Greek yogurt (114g)
• ⅓ cup unsweetened applesauce (100g)
• 1 teaspoon vanilla
• 2 large eggs
• 3 teaspoons baking powder
• 1 teaspoon cinnamon
• ¾ teaspoon baking soda
• ½ teaspoon salt
• 1 cup whole wheat flour* (130g)
• 1 cup all purpose flour* (130g)

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F and lightly grease an 8×4" or 9×5" loaf pan (a smaller loaf pan will need a little more time, and a larger pan will bake a little more quickly).
• In a large bowl, mash bananas with a whisk. Add sugar, yogurt and applesauce and whisk until combined and somewhat smooth.
• Add vanilla and eggs and stir until combined.
• Add baking powder, cinnamon, baking soda and salt and whisk until combined. Add flour and stir just until no white remains (don’t overmix)
• Spread in loaf pan and bake for 50-60 minutes, (covering with foil when top is light golden brown), or until toothpick inserted in the middle comes out clean (up to about 1 hour).

Video

Notes

Ingredients and Substitutions:

Yogurt and applesauce: if you are out of either yogurt or applesauce, I have successfully made this banana bread recipe using all yogurt and all applesauce. Simply swap one for the other. 

*Flour: be sure to measure your flour fluffed and levelled, or use a scale to weight it. You will need 260 grams total flour, and you can use half and half as the recipe calls for, or 2 cups all-purpose, or 2 cups whole wheat. 

 

Nutrition

Calories: 155cal | Carbohydrates: 32g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 32mg | Sodium: 191mg | Fiber: 2g | Sugar: 15g

The post Healthy Banana Bread recipe appeared first on The Recipe Rebel.

Cream Cheese Fruit Dip is a quick and simple recipe that’s easy to customize with different add-ins! Cream cheese is all dressed up with heavy whipping cream, Greek yogurt, vanilla extract and the sweetener of your choice.

If you love dessert dips, satisfy your sweet tooth with more recipes like Caramel Apple Dip, Cannoli Dip and Caramallow Dip!

Cream cheese fruit dip is one of the easiest dips to toss together with a handful of inexpensive ingredients! You only need cream cheese, vanilla extract, Greek yogurt, heavy whipping cream and a sweetener like honey or powdered sugar to whip up this dip.

Whether you serve it as a dessert, at a picnic or as an appetizer, you’ll love watching it disappear quickly. It’s loved by everyone from kids to grandparents!

Why we love this Fruit Dip recipe:

• No Bake – I love a recipe I don’t need to preheat the oven for. This no-bake dip recipe is so simple to toss together all in one bowl!
• Versatile – There are so many different ways you can customize this fruit dip recipe! Make it chocolate peanut butter, lemon lime, maple cinnamon… or add in your favorite flavors! The possibilities are endless.
• Inexpensive – You might already have everything you need to make this cream cheese dip recipe in your kitchen right now! All of the ingredients are super budget-friendly and easy to find at the grocery store.
• Kid Friendly – Yes! The little ones love this fun, fruity dip. It’s a great recipe to use to get them to eat some nutrients (from the fruit dippers) and some protein (Greek yogurt)!

Ingredients Needed for Cream Cheese Fruit Dip

• Cream Cheese – The star of the show! I recommend using regular cream cheese, not low-fat. Low-fat cream cheese won’t be quite as thick and creamy.
• Greek Yogurt – I like using plain Greek yogurt with no added flavors, but there’s certainly room for creativity here!
• Vanilla Extract – This adds just the right amount of depth to the sweetness.
• Powdered Sugar – Feel free to swap this with honey or any other sweetener you prefer.
• Cream – Do not swap the heavy cream with any other dairy product! You need it to achieve the right consistency.

How to make Cream Cheese Fruit Dip

Here’s a quick look at how to whip up the very best fruit dip! Keep scrolling for more detailed ingredients and step-by-step instructions.

• Beat the cream cheese until smooth.
• Add the powdered sugar and beat until incorporated.

• Beat in the heavy cream and vanilla until incorporated.
• Beat in the yogurt until smooth.

Variations and Substitutions

• Chocolate Peanut Butter: Calling all Reese’s lovers! Mix in 2 tbsp of peanut butter and 1 tsp cocoa powder.
• Lemon Lime: Craving something more tangy? Stir in 1 tsp lime zest, 1 tsp lemon zest and 1-2 tbsp of either lemon or lime juice.
• Maple Cinnamon: Stir in 2 tbsp of maple syrup instead of powdered sugar. Just a pinch (¼ tsp) of cinnamon warms things up a bit!
• Customize it! This recipe is easy to add to with your favorite flavors.

How to store Cream Cheese Fruit Dip

In an airtight container in the fridge, cream cheese fruit dip will stay fresh for 4-5 days. However, once fruit actually gets dipped into it, it’s best enjoyed immediately. Any new bacteria introduced from the dippers will cause the dip to spoil in a shorter time.

Can I freeze Cream Cheese Fruit Dip?

Sure thing! Keep it stored in an airtight container in the freezer for up to 1 month. Let it slowly thaw in the fridge prior to serving.

You may notice the texture is not as thick — this is because the cream deflates some as it thaws. It won’t affect the quality or the flavor!

What kind of fruit do you serve with Cream Cheese Fruit Dip?

Enjoy cream cheese fruit dip with grapes, strawberries, bananas, apple slices or really any other fruit you like best! Dippers like graham crackers and cookies are also pretty tasty.

Serving suggestions:

Serve this party dip as an appetizer or dessert. It’s pretty versatile, and there’s really no bad way to serve it!

You might also like these fun party ideas!

• Try this Dessert Charcuterie Board instead of dessert for a party!
• Serve this fruit dip with savory dips like this Rotel Dip, Taco Dip or this Buffalo Chicken Dip for a dip party!
• Serve warm, savory dips with these Homemade Breadsticks or Garlic Bread for a well-round finger food meal.

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Cream Cheese Fruit Dip

Cream Cheese Fruit Dip is a quick and simple recipe that's easy to customize with different add-ins! Cream cheese is all dressed up with heavy whipping cream, Greek yogurt, vanilla extract and the sweetener of your choice.

Course Snack

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 12 servings

Calories 130cal

Author Ashley Fehr

Ingredients

• 250 grams Cream Cheese (light or regular) 8 oz
• ½ cup powdered sugar, honey or any other sweetener
• ½ cup heavy whipping cream (a lighter cream will not work)
• 2 teaspoons vanilla extract
• ¼ cup plain Greek yogurt

Chocolate Peanut Butter Cream Cheese Fruit Dip:

• 2 tablespoons peanut butter
• 1 teaspoon cocoa powder

Lemon Lime Cream Cheese Fruit Dip:

• 1 teaspoon lime zest
• 1 teaspoon lemon zest
• 1-2 tablespoons lime or lemon juice

Maple Cinnamon Cream Cheese Fruit Dip

• 2 tablespoons pure maple syrup (omit the sugar)
• ¼ teaspoon ground cinnamon

US Customary – Metric

Instructions

• Whip the cream cheese in a large bowl until smooth.
• Add the sugar and beat on medium speed until smooth.
• Add whipping cream and vanilla and beat on low until incorporated, then beat on high until light and fluffy.
• Beat in yogurt on low speed until blended. Taste and adjust to your preference.

Chocolate Peanut Butter:

• Add in peanut butter and cocoa with the yogurt.

Lemon Lime:

• Add in lime zest, lemon zest and juice with the yogurt — just enough to reach your desired consistency.

Maple Cinnamon:

• Swap the maple syrup for the powdered sugar, and add the cinnamon.

Notes

Substitutions:

• sugar: you can substitute the sugar with any sweetener, just keep in mind that a liquid sweetener will change the consistency.
• yogurt: feel free to sub in a fruit-flavored yogurt for a fun twist

How to store cream cheese fruit dip:

In an airtight container in the fridge, cream cheese fruit dip will stay fresh for 4-5 days. However, once fruit actually gets dipped into it, it’s best enjoyed immediately. Any new bacteria introduced from the dippers will cause the dip to spoil in a shorter time.

Nutrition

Calories: 130cal | Carbohydrates: 7g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 32mg | Sodium: 69mg | Potassium: 43mg | Sugar: 6g | Vitamin A: 426IU | Vitamin C: 0.1mg | Calcium: 31mg | Iron: 0.04mg

The post Cream Cheese Fruit Dip appeared first on The Recipe Rebel.

Crustless Quiche is made with eggs, cream, fresh spinach, crispy bacon, and green onions. It’s loaded with flavor, perfect for an easy weeknight dinner or breakfast! You won’t even miss the crust 😉

If you love eggs for breakfast, you might also like these Mini Quiche recipe, this Easy Puff Pastry Ham and Cheese Quiche, or this Breakfast Pizza!

If you know me, you’ll know that breakfast is my favorite meal of the day, whether we’re serving it at breakfast, lunch, or dinner!

Crustless Quiche is an easy meal that is just as perfect for a weeknight breakfast as it is for an easy dinner.

This easy quiche recipe is so versatile, you can easily adapt it to include your favorite meats, cheeses, and veggies. 

It’s a great way to use up leftover veggies, it’s low carb, and it’s freezer friendly too!

This recipe is all of my favorite things in one healthy package.

For more delicious healthy breakfast recipes, check out Our Favorite Breakfast Burritos, my Healthy Strawberry Smoothie recipe, and these Whole Wheat Pancakes!

Ingredients Needed:

• Eggs: use fresh, large eggs for the base of this quiche.
• Half and half: adds a creamy richness to the eggs, making a custard-like texture for the dish.
• Salt & Black Pepper: salt enhances the flavors of all other ingredients, while freshly ground black pepper is preferable for its robust taste to add a slight heat and depth of flavor to the quiche.
• Spinach: It brings a fresh and slightly earthy taste, along with a lovely color. Frozen spinach, thoroughly drained of excess moisture, can be a convenient substitute.
• Cheese: Adds a creamy, tangy flavor. Feel free to experiment with other cheeses like Swiss, gruyere, or even a bit of feta for a different flavor profile.
• Bacon: adds a smoky, savory depth. For a lighter option, turkey bacon or even Canadian bacon can be used.
• Green Onions: to add a slightly sweet but tangy pop of flavor. Spring onions or chives could also work well as substitutes.

How To Make Crustless Quiche

This recipe is so easy to make, with only 5 minutes of prep time! Full instructions are included in the recipe card below.

• Make egg mixture: Whisk together eggs, milk, salt, and pepper in a large bowl.
• Add other ingredients: Stir in spinach, cheese, bacon, and green onion.
• Pour mixture into pan: Pour into the prepared pie plate.
• Store or bake and serve: Store the quiche for later, or bake it until set, then slice and serve.

How To Make Crustless Mini Quiche

You can use this recipe to make Crustless Mini Quiche by greasing a muffin pan and dividing the egg mixture between the cups.

You will bake at the same temperature but reduce the cook time to 20-25 minutes.

Check out my Mini Quiche Recipe to see how to make them with a crust as well!

How do I store Crustless Quiche?

Leftover quiche will keep well in the refrigerator for up to 5 days after being freshly made. Once it has cooled to room temperature, store it in an airtight container, or wrap it with aluminum foil or plastic wrap to keep it fresh.

Can I freeze Crustless Quiche?

Quiche always freezes well! Simply wrap tightly or place individual slices in an airtight container. Freeze for up to 3 months. Thaw overnight in the fridge and reheat in the microwave or a 350-degree F oven.

Tips and Notes

• Make it ahead. Pouring the quiche mixture into your greased pan and refrigerate the unbaked quiche, ready to bake the next day. I rarely do this, though, because the leftovers are just as good as they are fresh! Cooked eggs will reheat perfectly, so leftovers make a great weeknight breakfast. You can also cook and freeze this Crustless Quiche to enjoy at a later date. Simply thaw overnight in the refrigerator, then reheat in a 350-degree oven until warmed, or slice and microwave individual pieces.
• Fresh ingredients. Be sure to use the freshest ingredients possible, and especially make sure your eggs are fresh for the best end result in texture and flavor!

Crustless Quiche Variations

• Make it dairy-free. Swap the milk for non-dairy milk and cheese (or simply omit the cheese).
• Make it vegetarian. Skip the bacon and add in extra veggies if you desire.
• Swap the meat. Instead of bacon, try cooked turkey bacon, breakfast sausage, diced ham, or whatever you have in the fridge.
• Swap the veggies. Try sauteed mushrooms, red onion, cherry tomatoes, roasted bell peppers, shredded carrots, or whatever you’ve got lying around!
• Swap the cheese. Use Swiss cheese, gruyere, mozzarella, or a combination of cheeses to add a new flavor profile. Goat cheese or feta can also be great for a tangier taste. Mozzarella, Parmesan, or Jalapeno Monterey Jack for a flavorful twist!
• Make Crustless Quiche Lorraine. Check out my traditional Quiche Lorraine recipe to use the quiche filling with this recipe to make a crustless version.
• Make Crustless Ham Quiche. Use my Easy Ham Quiche Recipe with this recipe to make a crustless variation.

Serving Suggestions

A crisp green salad is the perfect addition to this healthy crustless quiche recipe, or try my Easy Broccoli Salad for extra nutrients here!

You can also serve your homemade quiche with Breakfast Potatoes or Air Fryer Hashbrown Patties for some tasty carbs to keep you going.

If you’re serving the quiche for breakfast or brunch, consider accompanying it with this Creamy Fruit Salad recipe for a sweet contrast.

A refreshing drink will always go down a treat too. Check out my 30+ Healthy Smoothie Recipes for some delicious ideas that I know will be a huge hit!

More Easy Savory Breakfast Recipes to Try

Breakfast

Crustless Quiche – 6 ingredients!

Breakfast

Mini Quiche recipe

Quick Breads

Cheddar Bay Biscuits

Breakfast

Breakfast Taco Bites

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Crustless Quiche

Crustless Quiche is made with eggs, cream, fresh spinach, crispy bacon, and green onions. It's loaded with flavor, perfect for an easy weeknight dinner or breakfast! You won't even miss the crust.

Course Breakfast, Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Total Time 45 minutes minutes

Servings 8 slices

Calories 155cal

Author Ashley Fehr

Ingredients

• 8 large eggs
• ¾ cup half and half
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup chopped fresh spinach
• 1 cup shredded cheddar cheese
• 3-4 slices bacon cooked and crumbled
• 1 green onion sliced

US Customary – Metric

Instructions

• Preheat oven to 350 degrees and grease a 9" pie plate.
• In a large liquid measuring cup or mixing bowl, whisk together eggs, milk, salt and pepper.
• Stir in spinach, cheese, bacon and green onion.
• Pour into prepared pie plate and bake for 35-45 minutes, until set through the centre.
• Slice and serve.

Notes

Ingredients and Substitutions:

• Cream: you can use low-fat milk instead of cream for a lighter quiche, or heavy cream for a richer quiche.
• Add-ins: the vegetables, cheese, meat, and seasonings are all very customizable with this recipe. You can use ham instead of bacon or make it meatless. You can add sauteed peppers and mushrooms instead of spinach. You can choose any cheese you like! Feel free to get creative. 

Make Ahead & Storage:

• Make Ahead: This recipe is perfect for making ahead and storing in the fridge! You can refrigerate for up to 5 days, and slices of this quiche make a great breakfast sandwich filling. You can reheat in the microwave or cover and reheat at 300 degrees F in the oven.
• Store: Leftover quiche will keep well in the refrigerator for up to 5 days after being freshly made. Store it in an airtight container, or wrap it with aluminum foil or plastic wrap to keep it fresh.
• Freezer: Quiche always freezes well! Simply wrap tightly or place slices in an airtight container. Freeze for up to 3 months. Thaw overnight in the fridge and reheat in the microwave or the oven.

Nutrition

Serving: 1slice | Calories: 155cal | Carbohydrates: 2g | Protein: 11g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 184mg | Sodium: 346mg | Potassium: 137mg | Fiber: 1g | Sugar: 1g | Vitamin A: 768IU | Vitamin C: 1mg | Calcium: 157mg | Iron: 1mg

The post Crustless Quiche – 6 ingredients! appeared first on The Recipe Rebel.

Easy Cinnamon Roll Casserole is the perfect breakfast to wake up to on Christmas morning! Made with delicious cinnamon roll pieces soaked in a warming syrup with vanilla and cinnamon, they’re topped with frosting for a deliciously decadent breakfast perfect for the whole family!

For more Christmas breakfast ideas, check out my Easy French Toast Recipe, Lemon Blueberry Cream Cheese Coffee Cake recipe and the BEST Cinnamon Buns Recipe.

It’s hard to go wrong with a warm breakfast casserole and a good cup of coffee!

This easy Cinnamon Roll Casserole recipe makes a breakfast treat that combines the gooey goodness of traditional cinnamon rolls with the simplicity of a breakfast casserole dish.

It’s perfect for an easy Christmas morning breakfast or weekend brunch, or even dessert.

This dish is a cinnamon roll twist on my French Toast Casserole, so it’s a kind of Cinnamon Roll French Toast Casserole!

One dish will feed up to 8 people, so it’s perfect for the entire family at holiday gatherings – I know it’ll become a family favorite.

For even more ideas, check out my 45+ Christmas Breakfast Ideas!

Ingredients Needed:

• Cinnamon Rolls: refrigerated tubes of cinnamon rolls are best for this recipe, providing the foundation of this dish.
• Salted Butter: to bring a rich, buttery flavor to the casserole.
• Milk: any kind will work, including non-dairy milk.
• Pure Maple Syrup: adds sweetness and an amazing maple flavor to the dish. You could use another sugar if you do not enjoy the flavor of maple syrup.
• Eggs: to bind the casserole together.
• Vanilla Extract: adds a hint of aromatic sweetness to the syrup mixture.
• Cinnamon: added cinnamon makes this casserole extra spiced and festive.

How to Make Cinnamon Roll Breakfast Casserole

This simple recipe is quick and easy to make. Full instructions are included in the recipe card below.

1. Prepare equipment: Preheat the oven, coat the bottom of your baking dish with nonstick spray, and pour in the melted butter.
2. Chop cinnamon rolls: Cut the cinnamon rolls into 4 pieces each.

3. Add rolls to dish: Put the pieces of cinnamon roll into the dish in a single layer.
4. Make syrup mixture: Whisk together the milk, pure maple syrup, eggs, vanilla extract, and cinnamon.

5. Pour mixture into dish: Pour the mixture over the cinnamon roll pieces in the dish.
6. Bake and add frosting: Bake until light golden brown and puffed. Let it cool, add the packaged frosting on top, and serve.

How do I store Cinnamon Roll Breakfast Bake?

Once your cinnamon roll breakfast bake has cooled to room temperature, place it in an airtight container. It can be stored in the refrigerator for up to 3–4 days.

Warm casserole slices in the microwave or oven before serving. If you have leftover frosting or cream cheese icing, store it separately in its container in the refrigerator. Drizzle it on top of the cinnamon rolls when you’re warming them up for the best results.

Can I freeze Cinnamon Roll Casserole?

For longer storage, you can freeze the casserole either before or after baking it.

Wrap the dish in plastic wrap to freeze it. Alternatively, freeze individual portions wrapped in a zip-loc bag. They can be frozen for up to a month. When you’re ready to enjoy, thaw in the refrigerator and warm up as desired.

Tips and Notes

• Prep it ahead of time: You can prepare the casserole and cover it in plastic wrap, then refrigerate it overnight. It’s perfect for those wanting to do the prep work the night before and bake it fresh the next morning.
• Bake it properly: To get that perfect golden brown top to the casserole, make sure your oven temperature is correct. Overbaking can cause the casserole to dry out while underbaking might leave the center too gooey. Aim for a light golden brown and puffy appearance.

Cinnamon Roll Casserole Variations

• Orange Roll Casserole: Add the zest and juice of one orange to the egg mixture for an orange twist!
• Use another topping. You can top this casserole with a Vanilla Buttercream Frosting, or Whipped Creamif you prefer extra decadence!

Serving Suggestions

This casserole pairs beautifully with a side of fresh fruit. Try a selection of your favorite fresh berries or sliced bananas. The natural sweetness and tartness of fruits will balance the richness of the casserole.

It’s perfect with a cup of coffee or try my Cold Brew Coffee or Caramel Frappuccino for a cool coffee drink instead.

I love to serve something sweet with something savory at breakfast, so I love to add this Air Fryer Bacon (or cook your Bacon in the Oven) or these Breakfast Potatoes to the table.

More Easy Breakfast Recipes to Try

Breakfast

Healthy Banana Bread recipe

Appetizers

Cream Cheese Fruit Dip

Fall/Winter

Easy Cinnamon Roll Casserole recipe (7 ingredients!)

Desserts

Double Chocolate Monkey Bread

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Easy Cinnamon Roll Casserole (7 ingredients!)

Cinnamon Roll Casserole is the perfect breakfast to wake up to on Christmas morning! Made with delicious cinnamon roll pieces soaked in a warming syrup with vanilla and cinnamon, they're topped with frosting for a delciously decadent breakfast perfect for the whole family!

Course Breakfast

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 8 servings

Calories 470cal

Author Ashley Fehr

Ingredients

• 2 tubes refrigerated cinnamon rolls (8 cinnamon rolls each — 351 grams or 12 oz)
• ¼ cup salted butter (melted)
• ¾ cup milk
• ½ cup pure maple syrup
• 4 eggs
• 2 teaspoons vanilla
• 1 teaspoon cinnamon

US Customary – Metric

Instructions

• Preheat the oven to 350 degrees F and lightly spray a 9×13″ baking dish with nonstick spray. Pour in melted butter (or place the stick of butter in the pan in the oven to melt).
• Remove cinnamon rolls from the package, reserving frosting for later.
• Cut cinnamon rolls into 3/4″ pieces and place in the prepared baking dish.
• Whisk together the milk, pure maple syrup, eggs, vanilla extract, and cinnamon, and pour the mixture over the cinnamon roll pieces in the dish.
• Bake the casserole for 25–35 minutes until light golden brown and puffed.
• Let cool for 10–15 minutes, then drizzle the top of the casserole with package frosting and serve.

Notes

Ingredients and Substitutions:

• Cinnamon Rolls: any store-bought canned cinnamon rolls that are refrigerated and unbaked will work here. If you have a preferred brand, such as Pillsbury Cinnamon Rolls, go for it. It’s a fun way to jazz up something and make it your own!
• Milk: any kind of milk or cream will work, even non-dairy. The cream will have a richer flavor.
• Maple syrup: you can use honey or brown sugar in place of the maple syrup if you do not enjoy the flavor.

Storage

• Store: Once your cinnamon roll breakfast bake has cooled to room temperature, place it in an airtight container. It can be stored in the refrigerator for up to 3-4 days. Warm casserole slices in the microwave or oven before serving. If you have leftover frosting or cream cheese icing, store it separately in its container in the refrigerator. Drizzle it on top of the cinnamon rolls when you’re warming them up for the best results.
• Freeze: For longer storage, you can freeze the casserole either before or after baking it. Wrap the dish in plastic wrap, to freeze it. Alternatively, freeze individual portions wrapped in a zip-loc bag. They can be frozen for up to a month. When you’re ready to enjoy, thaw in the refrigerator and warm up as desired.

 

Nutrition

Calories: 470cal | Carbohydrates: 61g | Protein: 8g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 747mg | Potassium: 116mg | Fiber: 0.3g | Sugar: 33g | Vitamin A: 341IU | Vitamin C: 0.02mg | Calcium: 69mg | Iron: 2mg

The post Easy Cinnamon Roll Casserole recipe (7 ingredients!) appeared first on The Recipe Rebel.

This Double Chocolate Monkey Bread recipe is made with an easy homemade yeast dough that’s coated in a chocolate sugar mixture, then baked to perfection and drizzled with a white chocolate ganache!

This Double Chocolate Monkey Bread is always a huge hit when I make it. I mean, it’s hard to beat chocolate for breakfast!

It’s a soft and fluffy, perfectly decadent bread that’s coated with not one, but two types of chocolate glaze on top.

Each dough ball is coated in a sugar-cocoa mix, and the layers all have chocolate chips in between them for an extra dose of chocolate. Always a good idea in my books!

You can switch up the kinds of chocolate used as you feel, or use a drizzle of icing instead.

It’s the perfect addition to a sweet brunch, or for a Christmas breakfast or holiday brunch with a hot cup of coffee on the side.

For some more easy recipes that are perfect for a sweet brunch, check out my Cinnamon Raisin Scones, Thick and Fluffy Buttermilk Pancakes, Baked Overnight Lemon French Toast, or — my personal favorite — The BEST Cinnamon Buns!

Ingredients Needed:

• Milk: adds moisture to the dough to get that soft and fluffy texture.
• Granulated Sugar: sweetens the dough and activates the yeast, and it is also used for the sweet sugar coating for the dough balls.
• Instant or Active Dry Yeast: essential for the dough to rise, creating a light and airy texture. You can use either — just follow the steps listed in the recipe card.
• Butter: salted butter adds richness and flavor to the dough, inside and out. Unsalted butter can also be used with an extra pinch of salt.
• Eggs: act as a binding agent and contribute to the dough’s structure, as well as adding rich flavor.
• Salt: enhances the overall flavor of the bread.
• All-Purpose Flour: the base for the dough, providing structure and texture.
• Unsweetened Cocoa Powder: provides a rich chocolate flavor to the dough balls.
• Chocolate: use semisweet or milk chocolate chips for one glaze, and white chocolate chips or chunks for the second glaze.
• Cream: use your favorite kind of cream to add creaminess to the chocolate glaze. You can use milk for a lighter version if you prefer.

How to Make Chocolate Monkey Bread

This cake is perfect for any occasion, from a sweet brunch to a special event! Here are some step-by-step instructions to help you make it.

1. Make yeast mixture: Heat milk until warm, then stir in sugar and yeast with a whisk and let it sit.
2. Mix wet ingredients: Whisk the yeast mixture with the softened butter, eggs, and salt.

3. Make dough: Gradually add the flour. 
4. Get right consistency: Add enough flour so the dough is soft but not sticky.

5. Let it rise: Coat dough in oil in a bowl, cover and let it rise. 
6. Prepare dough coatings: Melt butter in a small bowl, and stir the sugar and cocoa in a separate bowl.

7. Assemble monkey bread: Dip dough balls in the butter, roll them in the sugar-cocoa mixture, and put them in the bundt pan in an even layer. Do this until there is no more dough. Sprinkle chocolate chips in between each dough ball layer.
8. Let it rise: Cover and let it rise. Bake until puffed and light golden brown.

9. Add milk chocolate glaze: Mix melted semi-sweet chocolate and cream. Drizzle over monkey bread.
10. Add white chocolate glaze: Mix melted white chocolate chips and cream, then drizzle it over the monkey bread to finish.

Chocolate Monkey Bread FAQs

Tips and Notes

• Be careful not to overbake it. Don’t overbake this monkey bread. The first time I made it, I overbaked it a bit, and the sugar on the edge got a little crunchy, and it had a bit of a burnt taste. You want the dough to be baked through, just so that the outside is still gooey. before adding the chocolate ganache.
• Allow the dough to rise in a warm spot. Finding a warm spot for your dough to rise is crucial to achieving the perfect texture for this Chocolate Monkey Bread. A humid place or a spot near your preheated oven is ideal. Avoid drafty areas, as they can affect the rising process. Remember, using instant yeast will quicken this process, so keep an eye on your dough!

Chocolate Monkey Bread Variations

• Try other chocolate chips. Use dark chocolate chips for a less sweet option or dairy-free chocolate chips for a vegan version. You will also need to swap the butter and milk for dairy-free options if you’re looking to make it dairy-free.
• Add-ins. Add in some peanut butter chips, butterscotch chips, or caramel chips for extra flavor and texture. Alternatively, chop peanut butter cups into small pieces and sprinkle them between the layered balls of dough. You could also add chopped nuts or pieces of dried fruit like cranberries or dried cherries.

Serving Suggestions

For a refreshing contrast, consider adding some fresh berries or sliced bananas to your serving plate! You could also serve it with a Creamy Fruit Salad or Yogurt Parfaits.

The tartness and freshness of the fruits cut through the richness of the bread, providing a balanced and delightful flavor combination.

Serve this decadent Chocolate Monkey Bread with your favorite Healthy Smoothies, or my Cold Brew Coffee for a refreshing wake-up!

More Amazing Chocolate Cake Recipes to Try

Desserts

Flourless Chocolate Lava Cakes

Desserts

Chocolate Trifle

Desserts

No Bake Peanut Butter Cup Cheesecake

Desserts

No Churn Oreo Ice Cream Cupcakes

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Double Chocolate Monkey Bread

This Double Chocolate Monkey Bread recipe is made with an easy homemade yeast dough that's coated in a chocolate sugar mixture, then baked to perfection and drizzled with milk chocolate AND white chocolate ganache!

Course Bread and Baked Goods

Cuisine American

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

Total Time 55 minutes minutes

Servings 14 servings

Calories 478cal

Author Ashley Fehr

Ingredients

Yeast Dough

• 1 cup milk
• ¼ cup granulated sugar (50 grams)
• 2¼ teaspoons instant or active dry yeast (1 package)
• ½ cup softened salted butter
• 2 large eggs (room temperature)
• ¾ teaspoon salt
• 4-5 cups all purpose flour (500-625 grams)

Monkey Bread

• ¾ cup butter (melted)
• ¾ cup granulated sugar
• 2 tablespoons unsweetened cocoa powder
• 1 cup semisweet or milk chocolate chips (divided)
• ½ cup white chocolate chips or chunks
• 4 tablespoons cream (any kind, divided)

US Customary – Metric

Instructions

Monkey Bread Dough

• Heat milk in the microwave on high for 45-60 seconds until warm but not hot.
• Stir in sugar and yeast with a whisk. Let sit for 5-10 minutes until foamy.
• Pour yeast mixture into the bowl of a stand mixer (or a large bowl if kneading by hand), and whisk in softened butter, eggs and salt. The butter may be slightly lumpy but that is fine.
• Place the bowl in the stand mixer and attach the dough hook.
• Turn the mixer to low speed and add the flour one cup at a time, waiting until it is mostly incorporated before adding more. Add enough flour so that a soft but not sticky dough forms.
• Drizzle a clean bowl with oil and place dough in the bowl. Turn to coat the dough in oil and cover with plastic wrap or a clean kitchen towel and set in a warm, draft-free place to rise for 1-1.5 hours until doubled in size (instant yeast will rise more quickly).

Double Chocolate Monkey Bread

• Lightly grease a 10 cup bundt pan. Drizzle 4 tablespoons of melted butter in the bottom and set aside.
• Stir together the sugar and cocoa.
• Set aside ½ cup chocolate chips for the glaze.
• Tear the dough into small pieces (about 1") and dip in butter, then roll in sugar and cocoa mixture and place in the bundt pan. Complete one layer, then sprinkle a few of the chocolate chips over the top. Complete another layer, and add a few more chocolate chips. You will likely get 2-3 layers — for best results don't add any chocolate chips on the very top.
• Cover and set in a warm place to rise for 30-60 minutes (instant yeast will rise more quickly) until dough reaches the top of the pan (or close).
• Bake for 30-35 minutes until puffed and light golden brown (it will be dry to the touch). If the top is getting too crispy you can cover with foil and continue baking. Let sit 10 minutes before running a knife around the outside and inverting onto a plate.
• For the glaze, melt together the white chocolate and 2 tablespoons cream in a small pot over low heat until smooth. Drizzle over monkey bread.
• Repeat with semisweet chocolate chips and remaining 2 tablespoons cream.
• (*Tip: if you want the glaze to be thick, let it cool to room temperature before drizzling).

Notes

Ingredients and Substitutions:

• Dough: you can substitute the homemade yeast dough with prepared dinner roll dough or canned biscuit dough. You can also substitute up to half of the flour with whole wheat flour for a heartier take on this sweet breakfast.
• Make it vegan: you can substitute the milk with non-dairy milk, substitute the chocolate with dairy-free dark chocolate, skip the white chocolate and use vegan butter to make this recipe vegan and vegetarian.
• Add cinnamon: you can add ½ to 1 teaspoon cinnamon to the sugar and cocoa mixture for a spicy kick more reminiscent of a traditional monkey bread. 

Storage & Make Ahead

• Make Ahead: prepare up until the point of baking, but cover and refrigerate until ready to bake the next day. You can make the dough up to 24 hours in advance.
• Store: Once your monkey bread has cooled and the toppings have set, you can store it in an airtight container or cover it tightly in plastic wrap or aluminum foil in the refrigerator. It will keep well for up to a week.
• Freeze: Once cooled, wrap your monkey bread in plastic wrap, then put it in a Ziploc bag or freezer bag and freeze for up to 3 months. You can do this with the whole cake or with individual slices for a great grab-and-go option.

Nutrition

Calories: 478cal | Carbohydrates: 58g | Protein: 7g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 281mg | Potassium: 198mg | Fiber: 3g | Sugar: 27g | Vitamin A: 586IU | Vitamin C: 0.1mg | Calcium: 58mg | Iron: 3mg

The post Double Chocolate Monkey Bread appeared first on The Recipe Rebel.

Mini Quiches only take 20 minutes of prep, including making the pie crust from scratch!

They’re filled with a creamy and cheesy filling with smoky bacon, fresh spinach leaves, and tangy green onions.

You can change up the kind of meat, veggies, cheese, or seasonings used to make them your own.

You can even leave out the crust and make it a crustless mini quiche recipe!

They’re perfect for a grab-and-go breakfast as they’ll last up to 4 days in the fridge – you can pick one up on your way out on busy mornings.

I love them at a brunch party or holiday breakfast, too — their small size makes them perfect for adding to a large spread!

For more delicious quiche recipes, check out my Easy Ham Quiche Recipe, Quiche Lorraine, Easy Loaded Baked Potato Quiche, or this Crustless Quiche!

Ingredients Needed:

• Quiche Crust: use my homemade pie crust or store-bought pie crust.
• Bacon: thick-cut bacon works best for this recipe to add some meaty substance and a smoky flavor.
• Eggs: eggs are the base of any quiche filling.
• Evaporated Milk: makes the mixture creamy and fluffy, but you can use half and half if you prefer.
• Seasoning: use salt, black pepper, and dried parsley for these quiches.
• Cheese: I like to use shredded cheddar cheese to add a cheesy flavor, but you can use your favorite kind.
• Spinach: fresh spinach is perfect to add color and nutrients without an overpowering flavor.
• Green Onion: adds a fresh, tangy flavor to the mini quiches.

How to Make Mini Quiches

This recipe is quick and easy to make! Full instructions are included in the recipe card below.

Quiche Crust

1. Make pastry circles: Prepare the crust and roll it out on a lightly floured work surface. Use a round cookie cutter to cut out circles. 
2. Place in a muffin pan: Place the pastry circles into the muffin pan and press it in to fit into the bottom and up the sides. Cover with plastic wrap and refrigerate.

Mini Quiche

1. Make egg filling: In a medium bowl, whisk together the eggs, milk or cream, salt, pepper, and parsley.
2. Cook bacon: Cook bacon until crisp and remove the fat.

3. Fill pastry cups: Divide cooked bacon, cheese, spinach, and green onion between the quiche crusts.
4. Add egg mixture: Fill with the egg mixture, nearly to the top, and bake.

Mini Quiche FAQs

Tips and Notes

• Muffin Pan. Call me crazy, but I make this mini quiche recipe in a regular-sized muffin tin, not a mini muffin pan. I figure a muffin pan makes a mini quiche. Regular-sized quiches would be made in a pie plate or tart pan, and I like to get a little more egg and a little less pastry than you would if you used a mini muffin pan. You can absolutely use a mini muffin pan and make twice as many!
• Pie Crust. I’ve used my homemade pie crust for the best flavor here, but a store-bought pie crust will give you a head start and save you some time if you prefer!
• Cutter. I use a 3.8-4″ round cookie cutter to cut the pie crust into small circles for my muffin pan. You can use a biscuit cutter too. If you use a mini muffin tin, you’ll need smaller circles.

Mini Quiche Variations

• Make it Gluten-Free. Use a gluten-free pie crust from the store or a gluten-free pie crust recipe.
• Change up the cheese. I love using guyre cheese for my Quiche Lorraine recipe, and that would work well here too. You can also try mozzarella cheese for a milder flavor or Pepper Jack cheese for a bit of a kick.
• Use other veggies. There isn’t much space in these bite-sized quiches, so there’s only so much I would add in. You may be better off substituting half of something for half of something else if you’re going to change the filling. Try chopped bell pepper, jalapenos, mushrooms, sweetcorn, or chopped broccoli!
• Spice it up. Add some red pepper flakes, chili powder, or hot sauce to the filling mix to add some spice to these bites.

Serving Suggestions

Try these mini quiches along with some other mini quiche recipes like these Mini Spinah and Roasted Red Pepper Quiches, Mini Wonton Quiches, or these Mini Mexican Wonton Quiches.

Serve them on your appetizer table with my Potato Salad Bites, Jalapeno Poppers, Bacon-Wrapped Smokies, or these Maple Glazed Chicken Drumsticks.

They’re also great with your cooked breakfast or for brunch with my Tater Tot Breakfast Casserole, Breakfast Potatoes, and my Breakfast Stuffed Peppers.

More Amazing Appetizer Recipes

Appetizers

Homemade Rotel Dip

Appetizers

Chicken Bacon Alfredo Potato Skins

Appetizers

Cream Cheese Fruit Dip

Appetizers

Garlic Parmesan Chicken Wings

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Mini Quiche recipe

This Mini Quiche recipe is perfect for prepping ahead for a grab-and-go breakfast, to have as part of a breakfast or brunch spread, or as an appetizer at the holidays! They're super easy to make, and you can easily change their flavor with a few simple twists.

Course Appetizer, Breakfast

Cuisine American

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 12 quiche

Calories 128cal

Author Ashley Fehr

Ingredients

Quiche crust

• 1 batch homemade pie crust (or you can use 2 store bought pie crust rolls)

Mini Quiche

• 4 slices thick cut bacon (chopped)
• 4 large eggs
• ¾ cup evaporated milk or half and half
• ¼ teaspoon salt
• ⅛ teaspoon black pepper
• ½ teaspoon dried parsley
• ¾ cup shredded cheese
• ½ cup fresh spinach (finely chopped)
• 1 green onion

US Customary – Metric

Instructions

Quiche crust

• Prepare the crust according to the recipe.
• Roll the pastry out on a floured surface (I like to do this on a piece of parchment paper) and use a 3.8-4" round cookie cutter to cut circles. Place each circle into one muffin cup and press it in to fit into the bottom and up the sides.
• Repeat until you have 10-12 quiche crusts — re-rolling the pastry as needed.
• Cover with plastic wrap and refrigerate at least 1 hour for best results.

Mini Quiche

• Preheat oven to 350 degrees F.
• In a medium skillet, cook bacon until crisp. Remove from the fat and drain on a paper towel. Set aside to cool.
• In a medium bowl, whisk together eggs, milk or cream, salt, pepper and parsley.
• Divide cooked bacon, cheese, spinach and green onion between prepared quiche crusts. Fill with egg mixture nearly to the top (leaving about ¼-½" at the top). If you have extra egg mixture, simply bake a few crustless quiches in a lightly grease muffin cup.
• Bake for 20 minutes or until eggs are set all the way through.
• Allow to cool in the pan for 10-15 minutes before removing to serve.

Notes

• I roll my crust super thin and easily get 12 quiches with this recipe. If yours is a little thicker, you may only get 10.
• If you have extra eggs left over, simply grease an extra muffin cup and bake without the crust!

*Prep time includes the time required to make the pie crust—it’s simple, I promise!

*Mini muffin pan: you can easily make this recipe in a mini muffin pan, using a 2.5″ cookie cutter, and get 20-24 mini quiches.

Ingredients and Substitutions:

• Pie crust: one recipe of my homemade pie crust will yield 10-12 mini quiches (in a regular muffin pan). If you are using store-bought pie crust, I recommend purchasing two rolls since I find them thinner than my homemade crust.
• Fillings: you can swap the bacon, cheese, and vegetables for any you prefer! The options are endless.

Storage

• Store: Store your Mini Quiches in an airtight container or covered in plastic wrap in the refrigerator for up to 4 days. Allow them to cool to room temperature before putting them in the fridge. If you like, you can reheat them in the microwave briefly or enjoy them cold!
• Freeze: You can even freeze them for up to 3 months. To freeze them, flash freeze them until solid, then wrap them in plastic or foil and put them in a Ziploc bag in the freezer. Thaw overnight in the freezer if frozen, then enjoy cold or warm in the oven or in the microwave.

Nutrition

Calories: 128cal | Carbohydrates: 3g | Protein: 7g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 85mg | Sodium: 255mg | Potassium: 71mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 311IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 0.5mg

The post Mini Quiche recipe appeared first on The Recipe Rebel.

Breakfast and brunch are our favorite meals here, and I will never turn down a stack of these fluffy Banana Pancakes.

I also like not having food waste, and sometimes we just don’t get to those bananas I purchased before they turn brown (check here to see how to freeze bananas), but that just means they are perfect for baking.

Of course, we love our classic Banana Nut Bread to use up overripe bananas, but we are always excited about pancakes.

Made with simple ingredients, these banana buttermilk pancakes are a quick and easy breakfast that’s perfect for busy mornings. My kids also love taking them for school lunches!

We often make these pancakes at the weekend and freeze them to grab and go for breakfast or lunch during the week. 

For more fruity pancake combinations, try my Blueberries ‘n’ Cream Pancakes, Lemon Blueberry Greek Yogurt Pancakes, and these warming Apple Crisp Pancakes!

Ingredients Needed:

• Buttermilk: helps the pancakes get really fluffy and adds a subtle flavor.
• Oil: you can use any kind of cooking oil like canola oil, olive oil, or vegetable oil, or melted butter in these pancakes. Using butter will give them a bit of a buttery flavor if you like that. 
• Egg: to help the pancakes rise and have a light and fluffy consistency. 
• Vanilla: vanilla extract adds a subtle warmth to the pancakes. You can use almond extract or banana extract if you prefer. 
• Bananas: use very ripe bananas for the best flavor. 
• Flour: I’ve used all-purpose flour here, but other types will work too. 
• Sugar: adds sweetness to the pancakes for a sweet treat breakfast!
• Baking Powder and Baking Soda: use both leavening agents to allow the pancakes to be thick and fluffy. 
• Salt: enhances the flavors of the pancakes.

How to Make the Best Banana Pancakes

This recipe is quick and easy! Full instructions are included in the recipe card below.

1. Combine ingredients: Add the buttermilk, oil, egg, vanilla, bananas, flour, sugar, baking powder, baking soda, and salt to a blender. 
2. Blend: Blend the banana mixture until smooth, then let the batter rest. 

1. Spoon the batter: Spoon the pancake batter by the ladleful onto the hot griddle surface.
2. Cook: Cook until just golden brown. Serve with your favorite toppings.

Banana Pancake Recipe FAQs

Banana Pancakes Variations

• Filling. Add chocolate chips, peanut butter chips, or chopped nuts to the pancake batter. You can also add fruit like blueberries, chopped strawberries, or chopped pieces of banana for more fruit flavor!
• Oats. Add oatmeal to your pancake batter for an oatmeal version. See my Easy Banana Oatmeal Pancakes for hearty banana pancakes. 
• Use a different extract. Use almond extract, banana extract, or maple extract in your pancakes for a different flavor.  
• Sheet pan. You can make these pancakes in a sheet pan for a crowd, and avoid standing at the stove. See my Sheet Pan Pancakes recipe for more information.

Serving Suggestions

You can enjoy these banana pancakes on their own for a quick, filling breakfast, or serve them with other breakfast and brunch recipes or breakfast sides to make it into a complete sit-down meal. 

Serve them with a simple drizzle of maple syrup, or slather some peanut butter, almond butter, or Nutella on there instead. Some more fresh fruit can never go wrong too!

Top your pancakes with Homemade Whipped Cream for a special treat, or try the custard sauce from these Blueberries ‘n’ Cream Pancakes. 

Serve with a side of Air Fryer Bacon or Air Fryer Hashbrown Patties for a sweet and salty breakfast!

Breakfast

Healthy Banana Bread recipe

Appetizers

Cream Cheese Fruit Dip

Fall/Winter

Easy Cinnamon Roll Casserole recipe (7 ingredients!)

Desserts

Double Chocolate Monkey Bread

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Banana Pancakes recipe

Nothing says good morning quite like the taste of warm and fluffy Banana Pancakes dripping in butter and maple syrup with fresh banana slices and chopped pecan nuts on top. Don't forget the coffee, and you've got yourself a breakfast date!

Course Breakfast

Cuisine American

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 6 minutes minutes

Resting time 15 minutes minutes

Total Time 26 minutes minutes

Servings 10 pancakes

Calories 139cal

Author Ashley Fehr

Ingredients

• 1 cup low-fat buttermilk
• 2 tablespoons oil or melted butter
• 1 large egg
• 1 tablespoon vanilla extract
• 2 bananas
• 1 ½ cups all-purpose flour (200 grams)
• 2 tablespoons granulated sugar (optional), 25 grams
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt

US Customary – Metric

Instructions

• Add the buttermilk, oil, egg, vanilla, bananas, flour, sugar, baking powder, baking soda, and salt to a blender. Blend until smooth.
• Let it sit at room temperature for 10–20 minutes.
• Lightly grease a large flat griddle, large skillet, or non-stick pan and let it heat up. Do a test pancake to check the thickness — if you prefer them thicker, add 2 tablespoons additional flour (if you like thin pancakes, you can thin with an additional 1-2 tablespoons milk)
• Spoon the pancake batter by the ladleful onto the hot griddle surface. Cook for about 3 minutes per side, until just golden brown.
• Serve immediately with your favorite toppings!

Notes

*The number of pancakes you get will depend on how large you make them. It will make roughly 10 large pancakes, 12 medium, or 14-16 small pancakes (my kids love it when I make them tiny!)

Ingredients and Substitutions

• Buttermilk: store-bought buttermilk gives the fluffiest pancakes, but if you don’t have any, you can see how to make homemade buttermilk here.
• Egg: I haven’t tested this recipe with an egg substitute, but I would expect you could use a flax egg in its place.
• Bananas: the riper, the better! Any kind of banana will work, but ripe bananas will have more sweetness and banana flavor.
• Flour: we often make this recipe with 100% whole wheat flour or a combination. Check out this Whole Wheat Pancakes recipe for tips. You can experiment with the types of flour or use gluten-free oat flour for a gluten-free variety (just do a test pancake to ensure it’s not too thick or too thin).
• Sugar: you can skip the sugar or use any other kind of sweetener. You won’t miss it if you serve it with syrup.

Storage

• Store: Store cooked pancakes once completely cooled in an airtight container or Ziploc bag in the refrigerator for up to 1 week. I recommend reheating in a toaster oven or the oven for a bit of a crisp edge, but the microwave works too.
• Freeze: Store your pancakes once they have cooled to room temperature. Then, place them flat in a single layer on a parchment-lined sheet pan and flash freeze for 1 hour. Then place the pancakes in an airtight freezer-safe container or freezer bag for up to 6 months. You can wrap them in plastic wrap or put parchment paper between each one to prevent them from sticking if you like.

Nutrition

Calories: 139cal | Carbohydrates: 23g | Protein: 3g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 17mg | Sodium: 251mg | Potassium: 191mg | Fiber: 1g | Sugar: 6g | Vitamin A: 45IU | Vitamin C: 2mg | Calcium: 47mg | Iron: 1mg

The post Banana Pancakes recipe appeared first on The Recipe Rebel.

Cinnamon, sugar, and butter just make everything better, am I right?

We love a traditional cinnamon roll, especially as the days get cooler and all you want is some fresh, hot, sugary bread straight from the oven to warm you up!

I’ve already shared the BEST Cinnamon Buns recipe with you, but I just love these little bites.

This is one of the easiest recipes I’ve made for cinnamon roll treats, so it’s a win-win!

This easy treat is perfect for the holidays, to have them as part of your sweet breakfast spread, or just to snack on!

These bites are very similar to what I use in my Monkey Bread recipe, except the balls are cooked in one layer and there’s no yeast required (less waiting!).

Not using yeast in this recipe means this biscuit dough comes together in 5-10 minutes max, but the flavor and texture are still amazing. 

You can even make the dough balls the day before, quickly finish them up, and bake them fresh in the morning. 

All of this gives you more time for sleeping and spending time with family on busy holiday mornings, with a warm, cinnamon treat for all your not-so-hard work.

That sounds like a pretty good deal to me

If you love the delicious cinnamon flavors here, you’ll love my Maple Glazed Apple Crisp Cinnamon Buns and this Healthier Cinnamon Roll Baked Pancake with Maple Cream Cheese Syrup. 

Ingredients Needed:

• Flour: all-purpose flour, whole wheat flour, or a mix of both will all work well too. 
• Baking Powder: a quick-rising agent that will work fast so these bites are on your plate promptly!
• Salt: to enhance the warm, sweet flavors in these sweet treats. 
• Butter: unsalted butter is best in this recipe. Make sure it’s cold from the fridge before using it for the biscuits. You’ll need to melt some for the cinnamon sugar coating. 
• Milk: whole milk, lower-fat milk, or even dairy-free milk is fine here to help bind the biscuit dough and the glaze. 
• Sugar: use a mix of brown and granulated sugar to get a slightly caramelized flavor for the coating. 
• Cinnamon: ground cinnamon is the star of the show here.
• Icing Sugar: icing sugar, or powdered sugar, is the base of the sweet glaze. 

How to Make Cinnamon Roll Bites

This recipe couldn’t be easier! Full instructions are included in the recipe card below.

1. Make the dough: stir together the dry ingredients, then add the butter until crumbly. Add just enough liquid so the dough comes together.
2. Make cinnamon sugar: In a medium bowl, combine brown sugar, granulated sugar, and cinnamon. 
3. Coat dough balls in the melted butter, then coat them in the cinnamon sugar mixture, and place them in the pie plate.
4. Bake. Bake until the biscuits are cooked and the butter/sugar mixture is bubbling in the bottom of the pan. Drizzle with glaze before serving.

Cinnamon Roll Bites FAQs

Tips and Notes

• Aluminum Foil: If you’re using a pie plate smaller than 10″, place a piece of tin foil in the oven under the plate to catch any possible drips.
• Yield: A single batch will make around 25 bites. You can double it to make enough for a larger crowd, but make sure the dough is the right consistency before making the dough balls. 

Cinnamon Roll Bites Variations

• Biscuit dough. You can use store-bought biscuit dough for this recipe if you prefer. It’s an even quicker, easy way to make them, you don’t need to make any changes to the recipe!
• Flour. I’ve made this recipe with 100% whole wheat flour before, and it turns out great! It’s a great way to add more fiber. 
• Dairy-Free. You can easily make these Cinnamon Roll Bites dairy-free. Simply swap the butter for non-dairy margarine and the milk for almond or oat milk.
• Flavor the glaze. Add some vanilla extract, lemon juice, or orange juice to the glaze to give it more flavor. 

Serving Suggestions

Serve these yummy cinnamon bites with a Cold Brew Coffee or a Peppermint Mocha Recipe for a sweet breakfast or afternoon pick-me-up. 

You can even have these cinnamon roll bites for a delicious dessert. Serve them warm and gooey with a scoop of ice cream. Try my Butter Pecan Ice Cream or this Homemade Vanilla Ice Cream. 

More Easy Dessert or Sweet Breakfast Recipes to Try

Desserts

Baked Lemon Blueberry Donuts

Desserts

Lemon Blueberry Cream Cheese Coffee Cake Recipe

Breakfast

Cinnamon Roll Bites

Breads

Cream Cheese-Filled Blueberry Lemon Bread + RECIPE VIDEO

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Cinnamon Roll Bites

These Cinnamon Roll Bites are the easiest way to get that amazing cinnamon roll flavor, and they're ready from scratch in just 40 minutes! They're a delicious treat, perfect for an indulgent breakfast on Christmas morning, or a yummy pick-me up in the afternoon!

Course Breakfast, Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 10 servings

Calories 302cal

Author Ashley Fehr

Ingredients

Biscuit Dough

• 2 cups flour (whole wheat, all purpose, or a mix)
• 1 tbsp baking powder
• ¼ tsp salt
• ½ cup cold butter
• ¾-1 cup cold milk

Cinnamon Sugar Coating

• 3 tablespoons brown sugar
• 2 tablespoons granulated sugar
• 1 teaspoon cinnamon
• ½ cup butter, melted

Glaze

• ⅓ cup icing sugar
• 1-2 tbsp milk just enough to bring the glaze together

US Customary – Metric

Instructions

• In a large bowl, combine flour, baking powder, and salt.
• Cut the butter into cubes and add them to the bowl. Cut in the butter with a pastry cutter or fork until butter is in pea-sized pieces.
• Stir in the milk gradually, adding just enough so that the dough comes together. Bring the dough together in a ball with your hands (if you accidentally add too much milk and it becomes sticky, just add a little more flour).
• Preheat oven to 350 degrees F. Lightly grease a 10-inch pie plate or baking dish, or line it with a piece of parchment paper.
• In a medium bowl, combine brown sugar, granulated sugar, and cinnamon. Roll the dough into 1″ balls. Dip the balls in the remaining melted butter, coat them in the cinnamon sugar mixture, and place them in the pie plate.
• Drizzle the melted butter over the dough balls in the pan. Bake for 20-25 minutes until the biscuits are cooked and the butter/sugar mixture is bubbling in the bottom of the pan.
• Make the glaze by combining the icing sugar and milk in a small mixing bowl.
• Remove the balls from the oven and allow them to cool slightly before drizzling the glaze over the balls. Serve hot or cold.

Video

Notes

*Note that you will likely have some excess cinnamon sugar, but I’d rather have a little too much than too little. Therefore, the nutrition information will be reduced slightly per portion in reality.

Storage & Make Ahead

Make Ahead: Wrap the little balls of unbaked dough tightly in plastic wrap and store them in the refrigerator for up to one week. You can also freeze the dough balls in the pan. Once frozen, they can be stored in a Ziploc bag for easier storage. Keep frozen for up to 3 months, then let thaw on the counter in a single layer for at least 30 minutes to 1 hour before baking as directed. You may need to increase the cooking time by up to 5 minutes.

Store: Keep cinnamon roll bites in an airtight container on the counter for 2 days or in the refrigerator for up to 7 days. Make sure they’re fully cooled to room temperature before storing them.

Freeze: Put cooled cinnamon roll biscuit bites on a tray and flash-freeze them. Then put the bites into a Ziploc bag or freezer-safe container and freeze them for up to 3 months.

Nutrition

Calories: 302cal | Carbohydrates: 31g | Protein: 3g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 214mg | Potassium: 190mg | Fiber: 1g | Sugar: 11g | Vitamin A: 605IU | Vitamin C: 0.01mg | Calcium: 90mg | Iron: 1mg

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These easy 4 Ingredient Oatmeal Cups use only FOUR basic ingredients, and they’re ready in just 30 minutes! Perfect for breakfast, school lunches, or snacks, you can prep them up to a week ahead to enjoy them fresh, and they’re freezer-friendly, too.

Naturally sweetened and packed with protein, I’ve included 3 flavor options: raspberry chocolate chip, peanut butter banana, and apple cinnamon!

I have a deep, undying love for baked oatmeal. 

These 4 Ingredient Oatmeal Cups are a great healthy breakfast option, and they’re the perfect snack—we love them. 

I make a big batch almost every weekend, and we whip them out for breakfast or lunches all week! 

Before this recipe, we’d always eaten regular, cooked oatmeal mush. It’s hearty, healthy, and easy, but one day we tried this baked oatmeal recipe, and we’ve never gone back.

It has a firmer texture (al dente if you will), so it’s perfect for those of you who are on the fence about oatmeal.

They freeze perfectly, and you can pull out just a few for breakfast or lunch as you need them.

Eggs, oats, and milk pack enough protein and fiber to keep you going long after breakfast is done, and maple syrup gives these just enough sweetness, naturally. 

Since these cups are baked individually, you can jazz them up however you want. The whole family will love customizing their own baked oatmeal cup.

My 4-year-old likes to eat hers like oatmeal muffins, handheld, with no milk or spoon. 

The rest of us warm ours up and pour milk over them!

Some of my other favorite breakfast recipes you can prep ahead include this Baked Overnight Lemon French Toast, Easy Yogurt Parfaits, Baked Maple Glaze Apple Crisp Doughnuts, 

Ingredients Needed:

• Oats: I like to use rolled oats (aka old-fashioned oats) because they have more texture, but you can use quick-cooking or instant oats as well.
• Egg: you can sub the egg for ¼ cup egg whites if preferred.
• Milk: low-fat milk, high-fat milk, or non-dairy milk will work well.
• Maple syrup: you can reduce the maple syrup if you prefer them less sweet, or substitute with an equal amount of any sweetener.

Optional Mix-Ins

• Finely chopped apples, bananas, cinnamon, fresh or frozen berries, peanut butter (warm it up a little before stirring in!), mini chocolate chips, nuts, dried fruit, chocolate chips, etc.

How to Make 4 Ingredient Baked Oatmeal Cups

This recipe is quick and easy to make. Full instructions are included in the recipe card below.

1. Combine ingredients: In a medium bowl, combine the oats, eggs, milk, and maple syrup.
2. Stir: Stir until completely mixed.
3. Pour into muffin tin: Divide the batter evenly in the muffin pans.
4. Add in flavors and bake: Add the optional mix-ins to the cups, if desired. Bake until lightly golden brown on top and completely set.

Baked Oatmeal Cups FAQs

Tips and Notes

• Silicone Mold: You can use silicone muffin liners instead of a muffin tin for this meal hack, as they’ll come out easily and perfectly every time! If you use a regular muffin pan as I did here, just be sure to spray with non-stick spray.
• Baking Powder. 1 teaspoon of baking powder will give a fluffier, more cake-like texture, like oatmeal muffins.
• Salt. ¼ teaspoon of salt will balance out the flavors if you need it. 
• Paper Liners. You can use paper liners in your muffin pan to make them easier to remove from the pan or if you’re going to pack them for transport. 
• Gluten-Free. This recipe is easily made gluten-free by using certified gluten-free oats. Check all of your labels to be sure before you begin.

Baked Oatmeal Cups Variations

• Add in spices. Add ½-1 teaspoon of ground cinnamon, nutmeg, or ginger to bring a warm, spiced flavor to these cups. 
• Extracts. Vanilla extract or almond extract will add more flavor to these cups if you want. Add (pretty much) as much as you like!
• Fruit. Use any kind of fresh, frozen, or dried fruit for these oat cups. Blueberries, raspberries, chopped strawberries, blackberries, 
• Seeds. Adding in some chia seeds, pumpkin seeds, flax seeds, or sunflower seeds is a great way to add healthy nutrients.
• Protein. Substitute up to ½ cup of the oats with ground flax, protein powder, or hemp hearts to pack some more protein in here. 
• Spreads. Peanut butter, Nutella, Biscoff Spread, or other spreads work really well for these to add a different flavor. Add some to the batter, or slice the cups and spread it on them to serve. 
• Topping. Top these cups with cream cheese frosting, vanilla frosting, a dusting of powdered sugar, or drizzle the top with some melted chocolate for an extra sweet finish or to serve them for dessert.

Serving Suggestions

You can serve these oatmeal cups alone, handheld like muffins. Or you can put them into a bowl with milk and additional maple syrup, reheat them, and enjoy them with a spoon!

They’re a great grab-and-go breakfast solution for busy weekdays and a perfect snack recipe for when you’re on the road too!

Of course, you’ll need your Cold Brew Coffee, while the kids can enjoy a Strawberry Smoothie or another kind of Fruit Smoothie!

For more delicious breakfast recipes to make a spread for breakfast or brunch, try these Cinnamon Raisin Scones, my Thick and Fluffy Buttermilk Pancakes, Orange Cranberry Bread, Air Fryer French Toast, Peanut Butter Streusel Banana Bread. 

More Easy Breakfast Recipes to Try

Breakfast

Healthy Banana Bread recipe

Appetizers

Cream Cheese Fruit Dip

Breakfast

Crustless Quiche – 6 ingredients!

Fall/Winter

Easy Cinnamon Roll Casserole recipe (7 ingredients!)

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Easy 4 Ingredient Baked Oatmeal Cups

These easy Baked Oatmeal Cups use only FOUR basic ingredients, and they're ready in just 30 minutes! Perfect for breakfast, school lunches, or snacks, you can prep them up to a week ahead to enjoy them fresh, and it's freezer-friendly too.

Course Breakfast

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 12 cups

Calories 124cal

Author Ashley Fehr

Ingredients

• 2 ½ cups rolled oats
• 1 large egg
• 1 ½ cups milk any kind
• ¼ cup pure maple syrup
• Optional mix ins: finely chopped apples, bananas, cinnamon, fresh or frozen berries, peanut butter, mini chocolate chips, nuts, dried fruit, etc.

US Customary – Metric

Instructions

• Preheat the oven to 350 degrees F and lightly grease a 12-cup muffin pan (you can also use silicone muffin cups). Set aside.
• In a medium bowl, stir together oats, egg, milk, and maple syrup until combined. Divide the batter evenly between the prepared muffin pans (make sure you get equal liquid in each cup so none are dry).
• Stir in optional mix-ins if desired. I did apple and cinnamon, banana and peanut butter, raspberries and chocolate chips, and blueberries and almonds.
• Bake for about 25 minutes, until light golden brown on top and completely set.
• Let them sit for 10–20 minutes before removing them from the pan and putting them on a wire rack to cool completely before storing.

Notes

Storage:

• Store: These Oatmeal Cups can be stored in an airtight container in the refrigerator for up to a week. They reheat beautifully in the microwave.
• Freeze: Freeze these oatmeal cups for up to 3 months in a Ziploc bag or a freezer-safe container. Flash freeze the cups in a single layer before putting them in a large freezer bag, or wrap them individually in plastic wrap to prevent them from sticking together.

Nutrition

Calories: 124cal | Carbohydrates: 18g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 77mg | Sodium: 42mg | Potassium: 151mg | Fiber: 2g | Sugar: 6g | Vitamin A: 167IU | Calcium: 65mg | Iron: 1mg

The post Easy 4 Ingredient Baked Oatmeal Cups appeared first on The Recipe Rebel.

These Copycat Cheddar Bay Biscuits will be one of the best things to grace your dinner table! Made with homemade biscuit dough topped with garlic butter, these delicious biscuits are baked to perfection with a crisp outer while remaining soft and fluffy on the inside!

Red Lobster is everyone’s favorite seafood restaurant, and Red Lobster’s Cheddar Bay Biscuits are the reason we go there, right? (Aside from the lobster, of course 😉)

The classic buttermilk biscuits are a perfect addition to any main course at home too, and you know how much I love my bread sides!

With this super easy copycat recipe, you can make delicious Red Lobster biscuits in your own kitchen in less than 30 minutes.

This is my own take on the popular cheese biscuits — but we are totally obsessed! I would love for you to try them and let me know how they compare.

Serve them with a big bowl of Easy Vegetarian Chili, White Chicken Chili or Instant Pot Chili — it’s one of the best comfort food combos!

Just love biscuits? Try this BBQ Chili Cheese Biscuit Casserole, these Chicken Pizziola Sliders on Garlic Herb Biscuits, and my creamy Chicken Pot Pie Casserole!

Ingredients Needed:

• Flour: I’ve used all-purpose flour for this recipe, but you can also use whole wheat or substitute half for whole wheat flour to get more fibre.
• Baking Powder: to help the dough to rise to give that classic fluffy inside!
• Seasoning: use a combination of salt, dried parsley, paprika, and garlic powder for the biscuits. You’ll need the garlic powder and dried parsley again for the garlic butter.
• Butter: use salted butter to enhance the flavor of the biscuits.
• Cheese: you can use almost any kind of cheese you like, and you can add up to 3 cups depending on your tastes.
• Buttermilk: buttermilk will give you the flakiest biscuits with the best flavor. If you don’t have any on hand, you can make your own buttermilk substitute very easily! Check out my instructions for How to Make Buttermilk here.

How to Make Cheddar Bay Biscuits

This easy recipe takes less than 30 minutes to make. Full instructions are included in the recipe card below.

1. Mix flour and seasoning: In a large bowl, stir together flour, baking powder, salt, parsley, paprika, and garlic powder.
2. Cut in butter: Put the butter cubes on top of the flour mixture and cut them in using a pastry cutter. End up with pea-sized chunks of butter in the mixture.
3. Add cheese: Add the cheese and stir until combined.
4. Make the dough: Add the buttermilk and stir in until a sticky dough forms.
5. Make dough balls: Divide the dough into disc-shaped, flattened, portions, placing them on the prepared baking sheet. (You can also drop them onto a baking sheet, but I find this way just as easy!)
6. Brush with garlic butter and bake: Combine the ingredients for garlic butter, then brush the tops of the biscuits with it. Bake until light golden brown.

Cheddar Bay Biscuits FAQs

Tips and Notes

• Cookie Scoop. You can use a large cookie scoop or an ice cream scoop to divide the dough into even portions. You can even just drop the dough into the pan from the scoop!
• Butter. Unsalted butter will work just as well as salted butter; no additional salt is needed. If you like, you can increase the salt by ¼ teaspoon.
• Flour. Substitute up to half of the flour with whole wheat flour without much change in the flavor or texture. I haven’t tested this recipe with any other flour, though.

Cheddar Bay Biscuits Variations

• Change up the seasonings and herbs. Feel free to tweak the seasonings to your tastes! Add in different herbs or use fresh ones if it’s summer and they are plentiful.
• Add some heat. Add some cayenne pepper or red pepper flakes to the flour mixture to add some heat!
• Want to take your Cheddar Bay biscuits to the next level? Try these Cheddar Bay Sausage Balls — the perfect bite for game day or the holidays!

Serving Suggestions

There are several ways to enjoy these biscuits. They’re great for breakfast, lunch, or dinner (or all-day brunch – no judgment here)!

They go wonderfully with eggs, for breakfast, brunch, or lunch. Pair them with my Hashbrown Breakfast Casserole, this 6 Ingredient Breakfast Skillet, or Sausage Egg Casserole.

Of course, these biscuits go well with seafood. Try them with my Honey Garlic Salmon in Foil or my Baked Tilapia. Alternatively, you can serve them with sausage gravy or any meal with sausage meat, like Baked Gnocchi with Sausage.

More Easy Bread Recipes You’ll Love

Breakfast

Healthy Banana Bread recipe

Breads

Easy Bisquick Dumplings

Side Dishes

Crockpot Stuffing

Breads

Homemade Dinner Rolls Recipe

KW: cheddar bay biscuits, cheddar biscuits, red lobster biscuits

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Cheddar Bay Biscuits

These Copycat Cheddar Bay Biscuits will be one of the best things to grace your dinner table! Made with homemade biscuit dough topped with a garlic butter glaze, these delicious biscuits are baked to perfection with a crisp outer while remaining soft and fluffy on the inside!

Course Bread and Baked Goods

Cuisine American

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Total Time 27 minutes minutes

Servings 12 biscuits

Calories 252cal

Author Ashley Fehr

Ingredients

Biscuits

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 teaspoon dried parsley
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• ½ cup cold salted butter (cubed)
• 2 cups shredded sharp cheddar cheese (150 grams)
• 1 cup buttermilk

Garlic Butter

• 2 tablespoons melted butter
• ½ teaspoon garlic powder
• ½ teaspoon dried parsley

US Customary – Metric

Instructions

• Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
• In a large bowl, stir together flour, baking powder, salt, parsley, paprika, and garlic powder.
• Add butter cubes and cut them in using a pastry cutter or a fork (you can also use your hands!). You want it crumbly, with pea-sized chunks of butter in the mixture.
• Add the cheese and stir until combined.
• Add buttermilk and stir until a sticky dough forms. Divide the dough into 10 large or 12 regular portions and use your hands to shape it into a rough disc, slightly flattened on top (it doesn’t have to be perfect!). Place them on the prepared baking sheet.
• Combine the ingredients for garlic butter (melted butter, garlic powder, and parsley) and brush the tops of the biscuits.
• Bake for 10-15 minutes until light golden brown. Let it cool for 5 minutes before serving.

Video

Notes

Storage and Prepping Ahead

These biscuits are easy to make fresh, but you can also prepare them ahead of time if you wish to save time on the day.

Prep Ahead

• Prep the biscuits on the baking sheet, cover them, and refrigerate them for up to 1 day before baking them to enjoy them freshly baked with less fuss on the day. They may need a couple of extra minutes in the oven as you’re baking them from chilled; just keep an eye on them.
• You can also prep these and freeze them before baking. Simply freeze them flat on a baking sheet for 2 hours, then pop them into a freezer bag or freezer-safe container and freeze for up to 3 months. Brush with garlic butter and bake right from frozen! Just add a few minutes of baking time to make sure they’re fully done.

Storage

• Refrigerator: You can make these biscuits, bake them, and store them in the refrigerator for up to a week. I recommend reheating them in the oven or air fryer for a few minutes to make them warm and crisp before serving them again.
• Freezer: You can make these biscuits, cool them, and freeze them for up to 3 months. I recommend thawing completely and reheating in the oven or air fryer before serving.

Nutrition

Calories: 252cal | Carbohydrates: 18g | Protein: 7g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 46mg | Sodium: 415mg | Potassium: 173mg | Fiber: 1g | Sugar: 1g | Vitamin A: 558IU | Vitamin C: 0.02mg | Calcium: 206mg | Iron: 1mg

The post Cheddar Bay Biscuits appeared first on The Recipe Rebel.