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Smoked Salmon Spread

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This smoked salmon spread is the perfect appetizer for any occasion! Quick and easy to make, serve on a buttery, toasted crostini for a delicious bite at your next holiday gathering, family get-together, or any time you want to impress!

Smoked salmon spread on toasted baguette slices.

This recipe for smoked salmon spread is, hands down, the best we've ever had - and no cream cheese required! It's delicious served on top of crostini, veggies, or made into a sandwich! Impress your guests at your next get together.

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Lox and smoked salmon aren't the same

  • Lox is usually made from the belly of the salmon and is cured in brine but never actually smoked. It will typically have more of a raw texture and be saltier than cold-smoked or hot-smoked salmon. 
  • Gravlax is made with the same process as lox, but is seasoned with other ingredients; frequently with dill, salt, and sugar.
  • Cold-smoked and hot-smoked salmon are actually cooked. They are sometimes cured or brined first.
    • Cold-smoked salmon is cooked at a low temperature for a long time, up to 12 hours. It is more delicate than hot-smoked salmon.
    • Hot-smoked salmon is cooked at a higher temperature for only a few hours and it’s cooked all the way through. It has a drier, flakier texture.

The salmon we used in this recipe

We're using this beautiful hot-smoked salmon in this smoked salmon spread recipe. It is firm and a little on the drier side. Holds up great when combining with a creamy base.

Smoked salmon on a white plate.

NOTE: We don't recommend using lox or gravlax in this recipe.

Ingredients

Smoked salmon, baguette, capers, sour cream, butter, lemon juice, Greek yogurt, chives, shallot, and celery in individual dishes.

See the recipe card below for a full list of ingredients and quantities.

There are a number of ingredients in this spread recipe and we want to highlight a few of them.

  • We recommend using a cold- or hot-smoked salmon in this recipe, they'll hold up in the creamy base. We used a hot-smoked salmon.
  • Greek yogurt and sour cream make up the creamy base for this spread. You can substitute mayonnaise for the yogurt if preferred, but we recommend keeping the sour cream for best texture and flavor.
  • Capers add a hint of salty, tangy flavor to this spread while also providing some texture.
  • Sliced baguette and butter are used for the crostini. You could also use a more traditional crostini like in this Homemade Crostini or a bruschetta.

Fun Fact

Crostini and bruschetta are often used interchangeably, but they're actually different. Crostini are typically made from a smaller diameter loaf like a baguette, with a smoother, more even texture. Bruschetta, on the other hand, is a more rustic bread with lots of nice air holes - like sourdough - and is usually larger, thicker slices of bread. While both are toasted or grilled, you can use either type of bread for the other’s recipes, though they do have distinct characteristics.

While many people associate bruschetta with toasted bread topped with tomato and garlic, the term "bruschetta" actually refers only to the type of bread! Feel free to top it with whatever you like!

Step-by-step instructions

We mentioned that this recipe is very easy and quick to make.
It is ready in just minutes and has just a few steps.

Make the smoked salmon spread

Mixing smoked salmon with sour cream, Greek yogurt, celery, capers, chives, lemon juice, and shallots for smoked salmon spread.

Place the diced shallot, celery, and capers in a bowl with chopped chives, sour cream, Greek yogurt, fresh lemon juice, salt, and pepper and stir until well combined (image 1 & 2).

Break the smoked salmon up into large pieces, look for and remove any bones. Place in the bowl with the mixed ingredients (image 3). Gently stir until well combined (image 4).

Make the crostini

Buttered baguette slices toasted until crunchy.

Butter one side of each baguette slice and place, butter side up, on a baking sheet. Broil for 2-5 minutes, watching closely until they turn golden brown. Depending your oven's consistency, you might need to remove some slices as they brown and return the sheet pan to the oven to finish browning the rest.

These crostini differ slightly from our homemade crostini. We're using butter on each baguette slice and broiling just until the tops are crispy and golden brown, while the bottoms stay slightly softer.

We recommend setting a timer for 2 minutes and then watching
continually until they are done so they don't burn.

More fun facts

What's the difference between a spread and a dip? While they're often used interchangeably, they are a little different. A spread is thicker with a denser texture, meant to be spread onto items like bread or crackers. A dip, on the other hand, is usually thinner, making it easy to scoop up with things like chips or veggies.

While you could call this a salmon dip and enjoy it with veggies, it actually has more of a spread-like consistency, making it perfect for spreading onto bread or veggies rather than dipping.

Make ahead tips

This spread is great made ahead of time! Store in an airtight container in the refrigerator for up to 5 days, and just give a quick stir before serving.

For the crostini, it's best to prepare them on the same day, but they can be made up to a day in advance. Re-crisp them up in a hot oven for a few minutes before serving.

Smoked salmon spread on toasted baguette slices.

Substitutions

Use red onion instead of shallot for a sharper flavor, or substitute mayonnaise for the Greek yogurt for a little less tanginess. Use green onions or parsley in place of the chives.

Serve the spread with sliced baguette, bagel chips, or fresh veggies like celery, snap pods, carrots, jicama, or sliced bell peppers instead of crostini.

While smoked salmon adds a deep, savory flavor, you can also use baked salmon for a slightly different, but equally delicious, twist!

Saving Leftovers

The FDA recommends discarding any perishable food that has been out at room temperature for more than 2 hours.

If you are within the FDA recommendations, this smoked salmon spread will last in an airtight container in the refrigerator for up to 5 days. It is great the next day on a sandwich!

Some other favorite appetizers

Butter toasted baguette slices with smoked salmon spread.

Love smoked salmon? Try our delicious Smoked Salmon Tater Tot Bites!

FAQ's

Is smoked salmon the same as lox?

No, they aren't the same. Lox is cured in brine but never actually smoked. Gravlax uses the same process as lox, but is seasoned with other ingredients. Cold-smoked and hot-smoked salmon are actually cooked.

We don't recommend using lox or gravlax for this recipe. Use cold- or hot-smoked salmon.

Can I freeze this smoked salmon spread?

While you can freeze smoked salmon on its own, we don't recommend freezing this spread. Ingredients like Greek yogurt, sour cream, shallots, chives, capers, and celery don't maintain their texture well after mixing and freezing. Freezing may result in a mushy, watery spread that lacks the fresh texture and flavor when made fresh.

Does this have to be served as an appetizer?

Absolutely not! One of our favorite ways to serve this spread is in a sandwich on some artisan bread with some crispy, crunchy lettuce - so good!

Smoked salmon spread on toasted bread slices.

Crab Stuffed Shrimp

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Impress your guests with these delicious and elegant crab stuffed shrimp. A perfect appetizer or main dish for holiday gatherings, date nights, or special occasions.

Crab stuffed shrimp on a plate with dill dip.

This crab stuffed shrimp recipe is like a crab cake tucked inside a jumbo shrimp, all wrapped up in a buttery hug! Ready in just 35 minutes, these extra jumbo shrimp stuffed with crab are an elegant treat for hectic weeknights, company dinners, holidays, or special gatherings. Easy to make, delicious to eat. Serve with homemade dill dip (recipe included).

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Let's talk shrimp

What's the difference between shrimp and prawns?

Shrimp and prawns are similar in appearance but are actually different animals with some key physical differences. One visible difference is that prawns have straighter bodies because their structure doesn't allow them to curl like a shrimp. Typically, prawns are larger and have a slightly sweeter flavor compared to shrimp.

Shrimp sizes

The numbers on a bag of shrimp indicate how many shrimp to expect in a pound. According to Wild American Shrimp, here's a general guide on shrimp sizes:

  • 61 - 70 shrimp per pound - Extra small
  • 51 - 60 shrimp per pound - Small
  • 41 - 50 shrimp per pound - Medium
  • 31 - 35 shrimp per pound - Large (good size to price balance)
  • 26 - 30 shrimp per pound - Extra Large (good size- to price balance, commonly found in stores)
  • 16 - 20 shrimp per pound - Extra Jumbo (used in this recipe)
  • 13 - 15 shrimp per pound - Colossal (up to 6 inches, suitable as a main course)
  • Under 12 shrimp per pound - Super Colossal (up to 6 inches, great as a main course)
  • Under 10 shrimp per pound - Extra Colossal (up to 8 inches)

These numbers and names may vary slightly by brand but generally follow these groupings.

Crab basics

For more information about crab, check out our Appetizer Crab Cakes post.

There are over 4,500 species of crab worldwide, but in the United States we typically see two: Dungeness crab from the West Coast and blue crab from the East and Gulf Coasts. Crab meat is often sold as either lump crab meat (mainly from the body) or claw crab meat (from the claws).

If shelling your own crabs isn't practical, look for fresh, pasteurized crab meat in the refrigerated seafood section of your grocery store (ask at the meat counter if you need help). Always choose refrigerated, fresh-labeled options, and avoid canned crab or imitation crab - which is processed fish meat, not real crab.

YIELD WHEN SHELLING CRAB: Experienced shellers can yield about 26% of crab meat by weight (crab meat to the whole crab), while beginners will average between 18% and 22%. Shelling crab may not save you money, definitely doesn't save you time, and creates a mess, but it's fun to do with friends or family - at least once!

Ingredients

Jumbo shrimp, crab, mayo, egg, salt, pepper, dry mustard, old bay, Worcestershire, butter, and green onion for crab stuffed shrimp.

See the recipe card below for a full list of ingredients and quantities.

  • We recommend using extra jumbo shrimp (sometimes called a super jumbo shrimp) or large prawns. Easy-peel, deveined shrimp are easiest - just peel and butterfly, no need to devein.
  • Being in the Pacific Northwest, we used Dungeness crab for this recipe, but blue crab is equally delicious. Any crab meat - lump or claw - will work well, just be sure to check for and remove any shells or cartilage pieces.
  • A small amount of bread crumbs helps the crab mixture hold together.
  • Fresh dill and a dash of fresh lemon juice add some freshness to this dip.
  • We like Old Bay Seasoning, but your favorite seafood seasoning will also work.
  • Don't skip the dry ground mustard and Worcestershire sauce - they really enhance the flavor.

Make the homemade dill dip

Making dill dip with fresh dill, lemon, greek yogurt, mayo, salt, and pepper.

Begin by gathering fresh chopped dill, fresh lemon juice, mayonnaise, sour cream, salt, and pepper (images 1 & 2) for this homemade dill dip. In a small bowl, combine all ingredients, seasoning with salt and pepper to taste (image 3) and stir until well combined (image 4). Store in an airtight container in the refrigerator until ready to use or for up to 4 days.

Mix the crab stuffing

Making the crab mixture for the stuffed shrimp.

Add the egg, mayo, seasonings, bread crumbs, Worcestershire, and green onion to a bowl (image 1). Stir until all the ingredients are well mixed (image 2), then gently fold in the crab meat (image 3) and stir until evenly mixed (image 4).

Butterfly the shrimp

Butterflying jumbo shrimp.

Gather your extra jumbo shrimp (image 1) and peel, and devein if necessary. Using easy-peel, deveined shrimp, can make this step quicker, as it eliminates the need to devein each shrimp. You can leave the tails on for presentation or remove them to keep things simpler for guests. It can be annoying trying to find a place to dispose of shrimp tails when at a party.

Once peeled, use a sharp knife to butterfly the shrimp by making a shallow cut along the back, starting about ¼ inch from the tail (image 2) and stopping just before slicing through the bottom. The shrimp should open like a book (image 3).

Repeat with each shrimp (image 4), rinse in fresh water, and set aside until ready to fill.

Stuffing the shrimp

Stuffing butterflied shrimp with seasoned crab mixture and brushing with butter.

Open one of the butterflied shrimp flat, like a book (image 5). Gently press about 2 teaspoons of filling together in your hand - to hold its shape - and place it on the opened shrimp. Arrange in a buttered baking dish (image 6). Repeat with remaining shrimp and filling (image 7). Before baking, brush melted butter over the tops of the filled shrimp (image 8).

Bake until the shrimp are fully cooked and the crab mixture is golden brown.

Golden brown jumbo shrimp stuffed with crab in glass baking dish.

Make ahead tips

  • Make the dill dip up to 4 days in advance, store in an airtight container in the fridge.
  • Mix the crab filling up to 2 days in advance, store in an airtight container in the fridge.
  • Butterfly the shrimp up to a day in advance and store in an airtight container in the fridge. Keep it fresher by adding some ice and chilled water to the dish with the shrimp.

Substitutions and additions

If extra jumbo shrimp aren’t available, smaller shrimp can be used, you'll have more servings—just adjust the bake time and add a bit more bread crumbs to help keep the filling in place.

For a tangier twist, swap Greek yogurt for mayo in the dip and crab filling.

Use your preferred seafood seasoning in place of Old Bay, and substitute stone-ground or Dijon mustard for dry ground mustard if desired.

Crab stuffed shrimp on a plate.

Saving Leftovers

The FDA recommends discarding any perishable food that has been out at room temperature for more than 2 hours.

If you are within the FDA recommendations, the baked stuffed shrimp will last in an airtight container in the refrigerator for up to 2 days, after that the shrimp may become tough and the crab mixture may become dry.

These leftover crab stuffed shrimp would be great cut into pieces (remove the tails if you left them on) and tossed with some pasta and sauce like in this White Wine Shrimp Alfredo or this Lemon Garlic Fish Pasta.

Some other favorite appetizers

Baked jumbo prawn stuffed with seasoned crab.

FAQ's

Do I use shrimp or prawns?

Shrimp and prawns, while a different animal, are similar in appearance and the names are frequently used interchangeably. For this recipe, either will work. We like the extra jumbo size - 16-20 shrimp per pound.

How do I serve these?

The size of the shrimp will somewhat determine how you serve them. The extra jumbo size lends itself to being picked up and eaten as an appetizer. A larger size may lean towards a main dish. No matter the size, these will be best served hot.

Do I have to use bread crumbs in the crab filling?

No, but they do hold the filling together. Without them, the crab meat may fall out of the shrimp. If serving as a main dish where guests will use a fork and knife, you can skip the bread crumbs. However, for appetizers, they help make the shrimp easier to handle.

Crab stuffed jumbo shrimp with dill dip on a plate.

Mini Cinnamon Muffins - with a twist!

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If you love cinnamon rolls, this mini cinnamon twist muffins recipe is destined to become a delicious addition to holiday breakfasts - Christmas, Thanksgiving, Easter - or any brunch spread. They are also vegetarian-friendly.  

Mini cinnamon twist glazed muffins on a board.

Made from scratch, these muffins combine the best of a cinnamon roll with the best of a cinnamon twist donut. Fluffy and soft with sweet cinnamon swirled throughout, these muffins are perfect for a casual breakfast and make a beautiful addition to holiday celebrations. Plus, they're ready in just a few hours, with most of the time waiting for dough to rise or bake.

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Ingredients

Ingredients for dough and filling for cinnamon twist muffins.

See the recipe card below for a full list of ingredients and quantities.

These twisted cinnamon rolls are made with an enriched dough, which has 'extra' ingredients—like sugar, eggs, milk, and butter—that create a softer, richer dough compared to a standard dough made with just yeast, flour, salt, and water. Here are a few key ingredients to note:

  • A high quality flour truly makes a difference. Our top choices for all-purpose flours are King Arthur or Bob's Red Mill. For an even deeper dive, the Everyday Artisan Bread Course is a great resource with real-world test results.
  • Honey helps activate the yeast faster and also sweetens the dough. You can substitute sugar for the honey if you prefer.
  • We use unsalted butter in our baking to control the salt in the recipe. If using salted butter, we recommend a slight reduction of the salt in the recipe.
  • Milk adds richness and softness to the dough. Whole, 2%, and 1% milk all work well. Warm the milk (100°F and 110°F) to help activate the yeast . Too hot, and it can kill the yeast (your dough won't rise); too cold the dough will rise very slow.
  • A brush of heavy cream on the top before baking helps keep the muffin tops soft.

PRO TIP: USE A KITCHEN SCALE

Measuring by weight (using a scale) is much more accurate than measuring by volume (using measuring cups). If you have a kitchen scale, please use it! Kitchen scales are relatively inexpensive and make a huge difference. (No kitchen scale? Measure your flour with the scoop and level method for best results!)

Bite-sized cinnamon twist muffins with glaze on a board.

How to Make Cinnamon Twist Muffins

These cinnamon muffins may seem like they have a lot of steps, but they're quite simple - I promise! Actual hands-on time is only around 30 minutes - the rest is just waiting for the dough to rise or bake. Here's the breakdown:

  • Make the dough (10 minutes): Proof the yeast and mix the dough.
  • First rise (1 hour) and mix filling (3 minutes): Cover the dough and let it rise in a warm place. Enriched dough doesn't rise a lot, but you'll see some rise. Mix the sugar, brown sugar, and cinnamon for the filling and set aside.
  • Shape (15 minutes) and final rise (30 minutes): Roll the dough, add the filling, cut into strips, twist, and place in mini muffin tins for a second rise. Preheat the oven during this rise.
  • Bake (15 minutes): Brush the tops of the muffins with heavy cream and bake until golden brown.
  • Glaze (5 minutes): Remove muffins from muffin tins, let them cool for at least 15 minutes, glaze, and enjoy!

Make the dough

Yeast, honey, cream, eggs, flour, butter, salt, and cream in a bowl for muffin dough.

We're using our KitchenAid stand mixer with the dough hook to make this dough, but you can also mix it by hand or with a hand mixer. Start by combining the yeast, honey, and warm milk in a bowl and let sit for about 5 minutes to proof the yeast (images 1 & 2). The mixture should start foaming and form air bubbles - this activates the yeast and confirms your yeast is good! Add the eggs and mix to combine (3 & 4).

Next, add the flour, melted butter, and salt stirring until fully combined with no dry flour visible (5 & 6). Continue mixing for an additional 1-2 minutes to ensure everything is well mixed and knead the dough a little.

Rise and mix filling

Dough in bowl covered with plastic cover.

Once the dough is fully mixed, cover the bowl and let it rise in a warm place. Placing it in the microwave or oven (with the light on or off) can help keep the temperature steady and draft-free. With the oven light on, it may rise faster - check it after 45 minutes instead of the full hour. If your home is warm (above 75°F) leaving the dough to rise on the countertop should be just fine.

When using the microwave or oven for dough rising, it's a good idea to place a reminder over the controls to prevent accidentally turning it on - not that we've ever done that ourselves! LOL

Cinnamon, sugar, and brown sugar filling in a bowl.

While the dough is rising, prepare the cinnamon sugar filling by combining the sugar, brown sugar, and cinnamon in a bowl (image 7). Stir until it is well mixed (8) and set aside until it's time to spread on the dough.

Shape and final rise

Roll out the dough and spread filling

Cinnamon twist dough, rolled out, spread with butter, and cinnamon sugar mixture.

After the dough has risen, transfer it to a lightly floured surface (image 9) and roll it into a 19x8 inch rectangle (10). Use a pastry scraper/chopper or knife to straighten the edges for even strips and less waste when cutting. Spread melted butter evenly over the dough, going all the way to the edges (11 & 12). Sprinkle the sugar-cinnamon filling over the buttered dough (13), and spread evenly from edge to edge (14).

In a traditional cinnamon roll, you typically leave about ½ inch of dough around the edges to help it stay together when rolled. However, for this recipe, we want the filling to reach all the way to the edges. Since the dough will be folded, cut, and twisted, we want that delicious cinnamon filling evenly distributed throughout.

Fold and cut the dough into strips

Strips of pastry filled with cinnamon sugar mixture.

Fold the long edge over so you have a 'dough, cinnamon-sugar sandwich' (image 15). Using a ruler mark every ¾ inch along the dough (16). Using a sharp knife or pizza cutter, cut the filled dough into strips (17), you should end up with 24 strips of ¾ inch filled dough (18).

Place twists in muffin pan

Twisting strips of cinnamon pastry and placing in a muffin tin.

Time to twist! If using a metal muffin pan, generously butter each muffin cup to prevent sticking (image 19) . Take a dough strip, twist the two ends in opposite directions to form a twist (20), wrap the twist around your finger (21), and place it into the buttered muffin cup (22).

TIP: We found the easiest way to fit the twisted cinnamon strips into the mini muffin cups was to place our finger with the twisted dough in the middle of the cup and then pull our finger out while tucking any ends into the space our finger made.

Repeat with the remaining strips. Lightly cover the dough and place in a warm place to rise for 30 minutes.

Bake

Unbaked and baked cinnamon twist muffins in muffin tins.

Brush the tops of the muffins with cream to help keep them soft as they bake. Bake until golden brown. If using a silicone muffin pan, it might take a few extra minutes for the dough to finish baking and get that golden brown color we are looking for.

Once they are done, remove from the oven. Remove the muffins from the muffin pan while still hot and let them cool on a cooling rack. Cooling them in the pan can make them harder to remove later and also make them sweat and get soggy.

PRO TIP: If you're having trouble getting the muffins out of the muffin cups, run a teaspoon around the edge and under the muffin scooping the muffin up and out of the muffin tin.

Glaze

Drizzling glaze with a spoon over mini cinnamon twist muffins.

Once the muffins have cooled, at least 10 minutes, mix powdered sugar, vanilla, and milk together to form a simple glaze. Add milk until you get the desired consistency. Use less milk for a thicker glaze that you can spread or more milk for a thinner glaze that you can drizzle. We use a spoon to drizzle our glaze over the tops of the muffins on the cooling rack. Add as much or as little glaze as you like.

Equipment

What mini muffin pan should you use?

We tested these in both metal and silicone mini muffin pans. They both worked great but there were a few differences to note.

Metal and silicone muffin pan and a muffin baked in each pan side by side.

A metal muffin pan MUST be buttered before using, skipping this step caused the muffins to stick every time! You don't need to butter the silicone as the muffins pop right out of them.

The silicone pan needs a little longer to bake in order to get that golden brown color. We also found they were a little softer on the sides and rose a little higher while baking, potentially due to straighter sides than the metal pans.

Both pans worked great so use what you have and like.

Favorite Riffs

Include additional 'warm spices' like a dash of ground cloves, nutmeg, or ginger. Add some chopped, roasted nuts (pecans, almonds, walnuts) to the filling. Use apple butter in place of the butter on the dough.

Use your favorite frosting. We are using a simple powdered sugar glaze on these cinnamon twist buns but these are equally good with a classic cream cheese frosting, maple frosting, or cinnamon glaze.

Cinnamon twist muffins with glaze on a board.

Make Ahead of Time

There are many ways to make these ahead of time. We've outlined a few of them here.

Bake in advance

Bake and store unglazed muffins in the fridge (up to 4 days) or in the freezer (up to 2 months). Warm muffins, thaw first if necessary, in a 300°F oven for 2-3 minutes until warm. Glaze and serve.

Freeze unbaked, formed muffins

To freeze and bake at a later date. Make per the recipe through forming the muffinsm but place them in an ungreased muffin tin. Place muffin pan in the freezer and freeze rolls about 2 hours or until they hold their shape. Once frozen, remove from pan, wrap them airtight in a group, or individually, store in an airtight container and return to the freezer.

To bake frozen rolls. Remove the rolls from the freezer the night before baking and place individual muffins in buttered muffin cups. Cover with a linen, wrap in a clean plastic bag and place in the refrigerator overnight. Bake the next morning as directed.

Alternate Baking Method for frozen rolls. Pull from the freezer in the morning, place in individual muffins in buttered muffin cups on the counter for at least 30 minutes while you preheat oven to 425°F. After brushing the top of the muffins with milk, loosely cover your dish with foil and place in the preheated oven. Immediately reduce the heat to 350 degrees. Bake 20-25 minutes covered, remove the foil and bake another 8-12 minutes until golden brown. 

REMEMBER: Do not place a cold dish - especially glass or ceramic - into a hot oven, as the temperature difference can cause the dish to break. If using the alternate baking method for frozen rolls we recommend using metal or silicone muffin pans.

Mixing dough day before

Mix the dough as directed, then cover with an airtight cover (or a piece of plastic wrap) and transfer to the fridge for up to 24 hours. The time in the fridge takes the place of the first rise on the counter. When you're ready to shape the cinnamon twists, pull the dough out of the fridge, let it warm up for an hour or so on the counter, then roll, fill, twist and bake normally.

How to Store

Store these mini muffins in an airtight container on the counter for up to 24 hours, in the fridge up to 4 days, and in the freezer up to 2 months. If storing longer than 1 day, we recommend leaving the glaze off and glazing right before serving. Reheat in a 300°F oven until warm.

Bite-sized glazed cinnamon twist muffins on a board.

Some FAQ's

Can I make these cinnamon muffins in advance?

YES! You can let the dough do its first rise in the fridge overnight. To shape the muffins, let the dough warm up for an hour or so on the counter, then roll, fill, twist and bake normally.

You can also bake the muffins in advance. Store unglazed muffins in the fridge up to 4 days or the freezer up to 2 months. Warm muffins, thaw first if necessary, in a 300°F oven for 2-3 minutes until warm. Glaze and serve.

See post above more even more information regarding muffins making in advance.

Can I freeze the cinnamon twist muffins?

Yes! These muffins freeze quite well. Let cool completely, then store unglazed, cinnamon twist muffins in an airtight container in the freezer up to 2 months. Defrost in the fridge overnight and pop into a 300°F oven for 2-3 minutes to warm the rolls back up before glazing. We recommend freezing cinnamon twist muffins unglazed and adding the glaze right before serving.

The post above lists more information regarding freezing the muffins before baking.

Do I have to use bread flour?

No! This recipe is written for all purpose flour. You can use bread flour if you like and they will still work. One of the main differences between bread flour and all purpose flour is the amount of protein; bread flour has more protein. More protein will affect the texture but both will work great. We love the way Everyday Artisan Bread Course breaks this down so it is easily understood.

Why are my muffins heavy or dense?

There are many reasons this can happen but two very common reasons.
1. Your yeast isn't active. Make sure you proof your yeast with milk at the correct temperature to ensure it's active. Remember, milk too hot will kill the yeast. No bubbles? It probably isn't active. Try some newer yeast.
2. Too much flour was used. The most reliable way to measure flour (and dry ingredients) is with a scale. If you are using an 'artisan flour' it may have different properties and you may need to use less (or more) flour to get the right dough feel. We suggest you make these twist muffins with all purpose flour first to see what the dough should feel like before trying artisan flours.

More breakfast pastry recipes

Mini cinnamon twist muffins with a sweet glaze on a board.

Pumpkin Bars

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These pumpkin bars are the ultimate fall treat! Packed with warm pumpkin spice flavors and topped with rich cream cheese frosting, each bite is as delicious as it is easy to make.

Pumpkin bar on a plate.

You know it's fall when pumpkin treats are everywhere! This pumpkin bar recipe with cream cheese frosting brings all the cozy autumn vibes, plus they're ready in just an hour. With a yield of 35 - 2 x 2 inch bars or 70 - 2 x 1 inch bars this is perfect for a large group at your holiday parties, potlucks, or treating friends and neighbors to a taste of fall!

Is it a bar or a cake?

Though bars and cake share similarities, there are some key differences.
Cakes typically have more liquid, making them lighter and taller, and are often baked in round pans and sliced into wedges or baked in a rectangular pan and cut into squares.
Bars, however, are usually baked in rectangular or square pans, are denser and richer, and will sometimes have a crust pressed into the bottom.

Need other desserts for a crowd?
Try our Brownie Bites!

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Ingredients

Pumpkin bar ingredients.

See the recipe card below for a full list of ingredients and quantities.

These pumpkin bars are fairly simple to make, but here are a few tips:

  • Pumpkin puree. We use a whole can of Libby's 100% pure pumpkin in this recipe to bring in lots of pumpkin flavor. Look for canned pumpkin labeled as pure pumpkin, solid packed, or 100% pumpkin, this should be available in your grocery store. Avoid pumpkin pie filling or mixes with added ingredients.
  • Pumpkin spice. We used Simply Organic pumpkin spice (also called pumpkin pie spice) for convenience - it is available at most grocery stores. Pumpkin spice varies by brand, so adjust to taste or make your own spice with cinnamon, ground cloves, ground ginger, ground allspice, and ground nutmeg.
  • Butter and sugar. Use softened butter so it combines completely with the sugar, combining them completely is known as creaming the butter and sugar.
  • Frosting. For a smooth cream cheese frosting, soften both the cream cheese and butter. If too firm you may end up with lumps of them in your frosting. We recommend removing them from the fridge while you mix and bake the bars.

Equipment

While these pumpkin squares can be mixed by hand, it will take a lot of work! Creaming the butter and sugar for the batter and blending the cream cheese and butter for the frosting is much easier with a stand mixer or hand mixer.

For best results, use a half sheet pan to get the perfect bar thickness! A smaller pan will require a longer bake time and yield thicker bars.

An offset spatula is helpful for spreading the batter evenly in the sheet pan and frosting the bars. While a regular spatula works, the bent shape of an offset spatula makes it easier to reach the corners and achieve an even layer.

Use a kitchen scale for best results

Measuring ingredients, like flour, by volume (with a measuring cup) is notoriously unreliable: Because each person measures a cup of flour a little bit differently, it's easy to accidentally use too much flour in a recipe and end up with dry, dense baked goods.

But when you measure your flour in grams with a kitchen scale, you get a perfect measurement every time - so if you have a kitchen scale, please use it! (No kitchen scale? Measure your flour with the scoop and level method for best results!)

Making the pumpkin bars

Make the batter

Mixing butter, sugar, pumpkin, eggs, flour, and spices for pumpkin bar batter.

Using the paddle attachment on a stand mixer (or use a hand mixer), cream the softened butter and sugar together (image 1 & 2). Add the pumpkin puree and eggs, mixing until combined (image 3 & 4). NOTE: the batter may appear slightly clumpy, with bits of creamed sugar in the pumpkin mix. Next, add the all-purpose flour, baking powder, baking soda, salt, and pumpkin spice (image 5), mixing just until combined (image 6).

Spread in the pan

Dollops of pumpkin bar batter on a sheet pan with an offset spatula.

Scoop spoonfuls of the pumpkin dough onto the prepared half sheet pan (image 7). Use an offset spatula (shown in image 8) to spread the batter evenly to the edges and corners, creating a smooth, even layer across the pan.

Bake the pumpkin bars

Sheet pans showing unbaked and baked pumpkin bars.

With the pumpkin batter evenly spread across the half sheet pan (image 9), bake in a preheated 350°F oven for about 18 minutes, or until a toothpick or cake tester inserted into the center comes out clean (image 10). Let the bars cool completely on a wire rack.

Frosting the pumpkin bars

Make the frosting

Mixing cream cheese, butter, vanilla, and powdered sugar for cream cheese frosting.

Start with softened butter and cream cheese for the frosting, and use a hand mixer or a stand mixer for easier blending. Add the butter, cream cheese, and vanilla to a mixing bowl (image 1) and mix until smooth with no visible lumps. Add about a cup of the powdered sugar (image 2) and mix on low until fully combined. Continue adding powdered sugar in small amounts (image 3) and mixing until all of the powder sugar is blended in, resulting in a creamy frosting (image 4).

Frost the bars

Frosting baked pumpkin bars in a half sheet pan.

After the pumpkin bars have cooled and the frosting is made (Image 5), drop spoonfuls of the cream cheese frosting across the surface of the bars. Use an offset spatula to spread the frosting evenly over the bars (image 6).

Substitutions and additions

While we love this cream cheese frosting on these pumpkin bars, a  maple fudge frosting would also be delicious! No pumpkin spice? Substitute with 2 Tablespoons cinnamon, ¾ teaspoon ground ginger, ¼ teaspoon allspice, and ½ teaspoon each ground cloves and nutmeg. In a pinch, cinnamon alone works, though it won't have the depth of fall flavors.

For extra texture, add a handful of chocolate chips or toasted walnuts or pecans to the batter before baking, or sprinkle toasted nuts on top of the frosting.

Cutting bars

Pumpkin bars with cream cheese frosting cut in a sheet pan.

To give each pumpkin bar a uniform look and moist edges, trim the edges by running a sharp knife about ¼ inch in from each side of the sheet pan. After trimming, you'll have 35 bars, each approximately 2 ¼ x 2 ⅛ inches - perfect for serving a crowd! For smaller portions, cut each bar in half for thinner rectangles or slice diagonally for triangles, yielding 70 bars.

Pro Tips

Let the frosting set for at least 10 minutes before cutting to ensure smooth, clean slices. This gives the frosting time to firm up a bit.

Use a sharp knife and CAREFULLY wipe it on a damp towel between each cut to keep the frosting smooth. NOTE: In the photo above, you can see the difference - cuts made after wiping the knife are smooth, while any clumps of frosting indicate a cut made without wiping the knife.

Pumpkin square on a plate.

Make ahead of time

Prepare these bars ahead of time! For the best results, store unfrosted bars in an airtight container at room temperature if serving within a few days, then frost on the day you plan to serve. Frosted bars can also be refrigerated for up to 5 days. If making further in advance, wrap unfrosted bars tightly and freeze for up to 3 months—just thaw, frost, and serve when ready.

Storing leftovers

Anything with cream cheese frosting should be refrigerated. Place the frosted bars in a single layer in an airtight container and refrigerate for up to 5 days. NOTE: unfrosted bars can be stored on the counter in an airtight container.

To freeze, wrap unfrosted pumpkin bars tightly and freeze for up to 3 months. When ready to serve, simply thaw, frost, and enjoy!

Pumpkin bar on a plate.

Some common FAQs

Do I have to have a mixer to make these?

No, but mixing by hand can be challenging! For the batter, you want to make sure the butter and sugar are fully combined (called creaming), creating air pockets needed for a light airy texture. Without thorough mixing, the bars may turn out denser and less fluffy. For the frosting, if the butter and cream cheese aren't fully combined, it may end up with lumps, making it less smooth and creamy.

Can pumpkin bars be frozen?

Yes! We recommend freezing them unfrosted for best results. To freeze, wrap unfrosted pumpkin bars tightly and freeze for up to 3 months. When ready serve, simply thaw, frost, and enjoy!

Can I make these ahead of time?

Yes. For best texture and flavor, store unfrosted bars in an airtight container on the counter if serving within 2-3 days, and frost on the day you plan to serve them. You can also refrigerate frosted bars for up to 5 days. To prepare up to 3 months in advance, wrap unfrosted bars tightly and freeze. Simply thaw and then frost when ready to serve.

What can I use instead of pumpkin spice?

We use pumpkin spice as a handy shortcut to avoid measuring multiple spices. However, you can easily substitute it with 2 Tablespoons cinnamon, ¾ teaspoon ground ginger, ¼ teaspoon allspice, and ½ teaspoon each of ground cloves and nutmeg.

More recipes for a crowd

Pumpkin bar on a leaf plate with a bite on a fork.

The Best Goat Cheese Appetizers for the Holidays

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Goat cheese has a creamy texture and tangy flavor that pairs amazingly with a variety of other ingredients, making it a favorite when creating simple, yet delicious, appetizers! Served with fresh fruits, drizzled with honey, added to savory ingredients, served atop crostini, there are endless possibilities when you want to impress your guests.

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If you haven't tried goat cheese, also called chèvre (which is French for goat), we want to introduce you to a delicious creamy, tangy delight! These goat cheese appetizer recipes are delicious, fast, and easy to make. They're perfect for your next party, family get together, or any day treat to yourself!

Goat cheese comes in a wide variety of forms - a creamy blue cheese, firm wedges, a crumbly log. Each type offers its own unique texture and flavor, making goat cheese as diverse as it is delicious.

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Types of goat cheese

The aging time of goat cheese directly affects its texture and flavor.

Most recipes calling for goat cheese typically use fresh goat cheese, like what you normally find in the deli section from companies like Vermont Creamery

  • Most grocery stores carry fresh or semi-soft goat cheese, usually found in the deli section. We love Vermont Creamery for its consistent delicious flavor and creamy texture.
  • For a wider variety, visit a cheese store or a well-stocked cheese counter, where you'll find options like blue, stinky, brie-style, and even Loires, named after France's Loire Valle. These are delicious to experiment with on a cheese board or in the recipes we've included.

How to buy and store goat cheese

Fresh goat cheese should have firmness rather than mushiness, which can indicate excess water content. If it's sold in wedges, make sure the rind hasn't separated from the cheese, which may suggest the cheese is old and has been sitting for awhile.

Goat cheese comes in various shapes - logs, discs, pyramids, or blocks - and can be plain or coated in herbs. The shape doesn't affect the flavor of the goat cheese.

It's best to buy only what you need and use the cheese quickly before it dries out. If you have leftovers, avoid plastic wrap and store it in an airtight container to keep it fresher longer.

We've included goat cheese appetizers recipes, but it's also fantastic in a varitey of other dishes!

  1. Crumbled in salads
  2. Melted into mac and cheese
  3. Sprinkled on pizza or calzones
  4. Spread on flatbread, or galettes
  5. Garnishing soup
  6. Melted in a grilled cheese sandwich

Our Favorite Recipe

Baked mushrooms caps stuffed with fresh herbs and goat cheese mixture.

Asking us to pick one favorite recipe is...unfair. But if we had to choose JUST ONE DISH from this recipe collection, it would be THIS ONE.

It's a stuffed mushroom - do we really need to say more? Tangy goat cheese, fresh herbs, all melted together inside a savory mushroom cap - it's magic in one bite! Plus: they're quick and easy to make. Any leftovers? Chop them up and heat with fresh cooked pasta for a next day meal.

Recipes for Goat Cheese Appetizers

This collection features our favorite goat cheese appetizer recipes from our archives, plus a few delicious ideas from other recipe developers!

Blackberry goat cheese crostini

Blackberry Goat Cheese Crostini

Easy blackberry goat cheese crostini are the perfect decadent bite that’s sure to be a hit! A beautiful and delicious addition to your holiday spread!

Photo & Recipe: Life As A Strawberry

Blackberry Goat Cheese Crostini
Herb and Goat Cheese Stuffed Mushrooms.

Herb and Goat Cheese Stuffed Mushrooms

Baked mushroom caps filled with creamy, tangy goat cheese, cream cheese and fresh herbs make these herb and goat cheese stuffed mushrooms the perfect bite!

Herb and Goat Cheese Stuffed Mushrooms
Whipped Goat Cheese.

Whipped Goat Cheese

This easy whipped goat cheese recipe makes a creamy spread that's perfect as a dip, over crostini, or added to your favorite pasta!

Photo & Recipe: Life As A Strawberry

Whipped Goat Cheese
Strawberry Goat Cheese Crostini.

Strawberry Goat Cheese Crostini

Easy strawberry crostini with creamy goat cheese, honey, balsamic reduction, and mint. A sweet and savory bite perfect for any occasion!

Strawberry Goat Cheese Crostini
Pumpkin Galette

Pumpkin Galette

Brown butter pumpkin galette topped with caramelized onions and tangy goat cheese. This savory pumpkin galette makes a perfect Thanksgiving appetizer!

Photo & Recipe: Coley Cooks

Pumpkin Galette
Pear and Goat Cheese Crostini.

Pear and Goat Cheese Crostini

This Pear and Goat Cheese Crostini is super easy and fast to make. It is ready in minutes with just a few ingredients. The best part - IT'S DELICIOUS!

Pear and Goat Cheese Crostini
Peach Bruschetta with Whipped Goat Cheese.

Peach Bruschetta with Whipped Goat Cheese

This easy peach appetizer with whipped goat cheese, fresh basil, and balsamic glaze is perfect for entertaining or as a light dinner!

Photo & Recipe: Life As A Strawberry

Peach Bruschetta with Whipped Goat Cheese
Herbed Goat Cheese Roll.

Herbed Goat Cheese Roll

This tangy goat cheese log rolled in fresh herbs is a delicious addition to your next cheese platter, appetizer table, or just enjoy it by yourself!

Herbed Goat Cheese Roll
Fried Goat Cheese Balls.

Fried Goat Cheese Balls

Crispy, golden fried goat cheese balls with a creamy, melty center, ready in 30 minutes. A perfect appetizer for holidays, game day, or movie night!

Photo & Recipe: Ahead of Thyme

Fried Goat Cheese Balls
Herb marinated goat cheese.

Herb Marinated Goat Cheese

Effortlessly elegant, this herb marinated goat cheese is a simple yet gourmet appetizer that’s sure to impress at any gathering!

Photo & Recipe: Life As A Strawberry

Herb Marinated Goat Cheese

Frequently Asked Questions

How do I store goat cheese?

Goat cheese dries out fairly fast which means it will loose it's freshness, so it's best to buy just what you need and use it promptly. Here are some guidelines for when you have extra cheese.

• Don't store it in plastic wrap! This can cause moisture to build up and the cheese to become wet, which makes the cheese spoil faster and causes it to loose flavor faster.

• Store in an airtight container or wrap in parchment paper (or waxed paper) in the refrigerator. These methods allow the cheese to breathe and prevents additional moisture building up.

Is all goat cheese the same?

Not at all! Goat cheese varies widely in both texture and flavor, it's affected by where the goats are raised, their diet, and the aging process used in the cheese production. The most familiar type is fresh, semi-soft goat cheese, usually aged 8-15 days. It has a tangy flavor, a soft, creamy texture, and is often sold in a log shape in the deli sections.

There's also a firmer variety, aged 3-4 weeks, which has a drier texture and a richer flavor. Finally, ripened goat cheese, aged over 2 months, is even firmer, more crumbly with a stronger, more complex flavor, and a wrinkled rind.

Then you have different flavors and types; herb, fruit and herb, gouda, cheddar just to name a few. A cheese store or a well-stocked cheese counter should carry a wider variety of goat cheese.

What does goat cheese go with?

The recipes for goat cheese appetizers in this post are just one way to use goat cheese. It is also great crumbled in salads, melted into mac and cheese, sprinkled on pizza or calzones, as a garnish for soup, or melted in a grilled cheese sandwich!

We hope you loved this guide to goat cheese appetizers! If you have any questions, drop a comment below. For more easy ideas to help you entertain with confidence, check our full recipe index.

More Recipes for Casual Entertaining

6 Halloween Muffins Perfect for Spooky Season

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Bring some trick-or-treat energy to your morning routine with these halloween muffin recipes. Perfect for breakfast or brunch during spooky season!

Halloween muffins.

Hearty, cozy homemade muffin recipes are a perfect blank canvas for festive Halloween decorations!

In this collection, we're sharing a few of our favorite autumn muffin recipes - from classic pumpkin muffins to banana muffins and beyond - that are easy to dress up for fright night. These tasty halloween muffins and decorating ideas are easy and fun for kids and adults alike!

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How to decorate halloween muffins

Muffins can pose a bit of a challenge to decorate for holidays, because unlike Halloween cupcakes, muffins typically aren't topped with heaps of frosting and other sugary decorations. Still, there are a few fun ways to dress up your favorite homemade muffins for halloween!

  • Festive sprinkles. Googly-eye sprinkles, halloween colored sprinkles, or sprinkles shaped like favorite decorations (pumpkins, ghosts, skills, spiders, and more!) are an easy way to add the Halloween spirit to any muffin recipe. You can even sprinkle them on muffin tops along with your favorite cinnamon streusel topping!
  • A drizzle of icing is perfect for adding pizzazz to your halloween muffins. Try a few back and forth motions for a mummy muffin, draw a quick spiderweb, or make the outline of a ghost!
  • Fresh fruit. Cut your favorite fruit into pieces, and use them as building blocks to create your favorite halloween shapes.

Our favorite recipes

Green monster muffins.

Green Monster Muffins

These spooky monster-themed muffins are bright green thanks to spinach and avocado blended into the batter. Top with googly-eye sprinkles and chocolate chips!

Photo & Recipe: Thriving in Parenting

Green Monster Muffin Recipe
Pumpkin cream cheese muffins.

Pumpkin Cream Cheese Muffins

This Starbucks copycat recipe features a dollop of cream cheese in the center of each muffin. Add some googly eye sprinkles or a few dots of dark frosting to add eyes and create cream cheese "ghosts."

Photo & Recipe: Basics with Bails

Pumpkin Cream Cheese Muffins
Spider web chocolate muffin.

Chocolate Spiderweb Muffins

A cozy chocolate muffin is drizzled with a thin layer of marshmallow topping for a fun spiderweb effect! Top with a plastic spider or your favorite spooky sprinkles.

Photo & Recipe: Eat Cook Bake

Spider Web Muffins
Small batch banana muffins.

Small Batch Banana Muffins

Only need a few muffins? This small batch banana muffin recipe makes six muffins and needs just one ripe banana! The recipe includes chocolate chips, but it's perfect for adding Halloween sprinkles or a drizzle of festive icing.

Photo & Recipe: Life As A Strawberry

Small Batch Banana Muffins
Halloween muffins.

Squash Muffins with Fresh Fruit Decorations

These muffins feature pumpkin or butternut squash purée and no refined sugar! With instructions to make witch, spider, dracula, and pumpkin decorations out of fresh fruit!

Photo & Recipe: In The Playroom

Squash Halloween Muffins
Apple butter muffins.

Cinnamon Apple Butter Muffins

Have extra apple butter lying around? Turn it into these cozy apple butter muffins! The fruit-forward, cinnamon-y muffins are topped with a quick crumble and are a great blank canvas for a bit of icing or some spooky sprinkles.

Photo & Recipe: Life As A Strawberry

Apple Butter Muffins

We hope you loved this guide to Halloween muffin ideas! For more easy ideas to help you entertain with confidence, check out our full recipe index.


Sweet Garlic Meatballs

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These sweet garlic meatballs, with their irresistible sweet and savory flavors, are sure to become a new favorite in your recipe collection! Ready in just 30 minutes using your favorite meatballs!

Appetizer meatballs in a sweet garlic sauce in a serving bowl.

These cocktail meatballs put a delicious twist on a classic cocktail meatball appetizer. The combination of garlic honey meatballs and a savory soy-mirin sauce make these an irresistible treat for family dinners, big game day, holidays, or a casual party. Sure to become a new staple in your recipe collection! 

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A few notes about ingredients

Meatballs, honey, brown sugar, soy sauce, mirin, and minced garlic in individual dishes.

See the recipe card below for a full list of ingredients and quantities.

  • Meatballs. Make your own our use a pre-made, fresh, or frozen cocktail meatball. We keep these meal prep turkey meatballs in the freezer to save time.
  • Mirin. This is a Japanese rice wine with a slightly sweet flavor. It is similar to sake but usually less expensive, a little sweeter, and with a lower alcohol content. It works great in glazes and sauces. You can find mirin in most grocery stores in the United States.
  • Staples. Honey, brown sugar, and soy sauce round out the ingredients for our sauce.

Meatballs

Use your favorite meatballs, homemade or store bought, in this garlic meatball recipe. Lean ground beef, ground chicken, ground turkey, ground pork, or a combination of them all works great! A 2-3 teaspoon sized cookie scoop is the perfect size for a 1-inch cocktail meatball. Make them bigger or smaller depending on your event and how you are serving them.

Love cocktail meatballs?
Try one of our other favorite meatball recipes.
Brandy Meatballs

How to make cocktail sweet garlic meatballs

We start by making honey glazed meatballs and then toss them with a sweet and savory soy-mirin sauce. So easy and quick to prepare.

Baking meatballs

Unbaked meatballs in a baking dish showing steps to baking them.

Place your unbaked meatballs in a baking dish (image 1). Bake for 10 minutes, remove from the oven and add the honey (image 2). Stir well to coat the meatballs with the honey (image 3). Continue baking until meatballs are done (image 4). NOTE: if you are using a pre-baked meatball, toss the meatballs with honey and heat in the oven until warm (image 2-4). Then continue with the remaining recipe steps.

Make sauce

Soy sauce, mirin, brown sugar, and garlic cooking in a saucepan.

While the meatballs are baking, make your sauce.

Combine all of the sauce ingredients; minced garlic, soy sauce, mirin, and brown sugar, in a sauce pan (image 5). Place on the stovetop over medium heat and heat until it begins to boil (image 6 & 7). Reduce heat and gently simmer until the sauce has thickened (image 8). Set aside until ready to combine with the meatballs.

Baked appetizer meatballs in a sweet garlic sauce in the baking pan.

Once the honey glazed meatballs are done baking, carefully remove the pan from the oven. Gently pour sauce over the meatballs, stir until meatballs are coated. Serve warm.

Make ahead of time tips

If making your own meatballs, make them ahead of time. Pre-bake them or store them unbaked in an airtight container in the refrigerator, up to 5 days, or in the freezer up to 2 months. If frozen, thaw completely before continuing with recipe.

Make the meatball sauce up to 3 days in advance and keep in an airtight container in the fridge until ready to heat and serve the meatballs. If pouring cold sauce over cold, pre-cooked meatballs, place baking dish in the oven to heat the sauce and meatballs before serving.

REMEMBER: If using a glass or ceramic dish
- do not place the cold dish into a hot oven
- do not pour a cold liquid into a hot dish
the temperature difference can cause the dish to break

Favorite riffs

If you can't find mirin use dry sherry, sweet marsala wine, rice vinegar, sake, or a dry white wine.

Substitute honey for the brown sugar in the sauce.

Make meatballs any size you want. These are great as a cocktail meatball on a party buffet but would be equally good a little bigger served as an entrée over steamed rice or noodles. If serving as an entrée we recommend doubling the sauce.

Cocktail meatballs in a sweet garlic sauce.

How to serve sweet garlic meatballs

Serve as an appetizer

We want all appetizers to stay at a food safe temperature and these meatballs are best served warm. We recommend serving these appetizer, honey garlic meatballs in a chafer, crockpot, or in a heat safe dish on a warming tray.

After serving cocktail meatballs at hundreds of catering events, we found if served with a spoon, guests will eat MANY, MANY more than if we serve them with a pick. We like to use a reusable toothpick, but recognize if you are hosting a large party this may not be feasible. For large parties use a decorative toothpick when possible - like a bamboo knotted toothpick. These are found at most party stores, some grocery stores, or restaurant supply stores.

NOTE: We do not recommend using colored toothpicks
as the color can come off on the food. 

Place a dish of picks next to the warm meatballs. We like shot glasses to hold our clean picks. Place a few picks in the meatballs, so people see how to serve them, and continue to do so throughout the event as meatballs and picks are removed.

Here are a few of our favorite pick sources.

Appetizer meatballs in a sweet garlic sauce in a serving bowl.

Serve as an entrée

Make a larger meatball and serve this dish as an entrée with steamed rice or noodles and some vegetables. We recommend doubling or tripling the sauce recipe if serving over rice or noodles.

SAVING LEFTOVERS

The FDA recommends discarding any perishable food that has been out at room temperature for more than 2 hours.

If you are within the FDA recommendations, these sweet garlic meatballs will last in an airtight container in the refrigerator for up to 5 days. Rehead on the stovetop, in the microwave, or in the oven until warm.

Other favorite cocktail meatball recipes

Are these sweet garlic meatballs gluten free?

It depends on the meatballs used. If the meatballs and soy sauce are gluten free then this dish is gluten free. To be sure, confirm the actual brands you're using are gluten free.

What size should the meatballs be?

We like a 1-inch cocktail meatball made with a 2-3 teaspoon sized cookie scoop. Make them bigger or smaller depending on your event and how you are serving them.

How many meatballs do I make per person?

Tough question! It depends on what else you are serving, what type of party it is, how you serve them (with a spoon or picks), and the time of your event. In general, people LOVE these meatballs and eat a lot. If this is a super bowl party with lots of snack-y food, people will graze on them for hours - serve in a slow cooker or chafer to keep them warm - and plan 2-3 per person per hour. If this is a Christmas party with lots of hearty foods, people will probably eat 4-5. At the catering company we would always double or even triple the amount we thought we'd need because they were so good. We always recommend making more than you think you need, they will be eaten and are great the next day!

Appetizer meatballs in a sweet garlic sauce in a serving bowl.

Mini Puff Pastry Apple Tart

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This mini puff pastry apple tart (a fun twist on the classic apple pie) is sure to WOW your friends and family! Individual-sized for easy eating and bursting with cuteness! Vegetarian.

Mini puff pastry apple filled tarts dusted with powdered sugar.

This easy apple tart on puff pastry is made using a frozen puff pastry sheet that is cut, shaped, and topped with diced, sugar-spice coated apples. The charm is in the way the pastry is cut and shaped, creating irresistibly cute, bite-sized desserts!

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INGREDIENTS

These tartlets are easy to make with just a few ingredients some of which we've highlighted here.

See the recipe card below for a full list of ingredients and quantities.

  • Apples. Use your favorite baking apple - a firm apple that holds up when baked; there are so many to choose from - Granny Smith, Honeycrisp, Jonathan, Braeburn, or Pippin. Gala and Fuji apples are a little to soft for our taste. BUT, any apple will work, some will bake up softer than others but the taste will still be delicious.
  • Sugar. We don't use a lot of sugar in this recipe but, depending on the sweetness of your apples, you can definitely add more or less to suit your taste.
  • Spices. We're sticking with the classics for apple pie here, cinnamon and fresh ground nutmeg. Adding some ginger or allspice is also delicious.
  • Puff pastry. We simplify this recipe by using a frozen sheet of store-bought puff pastry. We like Pepperidge Farm Puff Pastry Sheets, they are consistent, good, and readily available in the freezer section at most grocery stores. Make your own puff pastry for a 'bushel full' of extra points! Let us know if you make your own!

WHAT IS PUFF PASTRY DOUGH

Puff pastry is a laminated dough made by rolling many alternating layers of dough and butter together and repeating this process again and again to create a multilayered dough. When the dough bakes at a significantly high temperature, the moisture in the butter converts to steam causing the layers of dough to puff up. The result is a flaky pastry that is delicious in both sweet and savory dishes.

Try some of our favorite puff pastry recipes.
SWEET: Puff Pastry Peach Tartlets
SAVORY: Tomato and Corn Pastry

HOW TO MAKE EASY APPLE TARTS WITH PUFF PASTRY

THAW PUFF PASTRY

Remove the puff pastry sheet from the freezer early enough to thaw; on the countertop 30-60 minutes or in the refrigerator 4-5 hours. It is best to use cold, thawed puff pastry sheets. We like to thaw it in the refrigerator overnight to make sure it is thawed, yet still cold.

PREPARE THE APPLE FILLING

Small diced apples mixed with sugar, flour, cinnamon, and nutmeg.

Peel and core your apples. Dice them into SMALL pieces (they need to fit in the small cups we are making) and add to a mixing bowl along with sugar, cinnamon, nutmeg, and flour (image1). Mix until everything is well combined (image 2). Note: For an even coating, you may find it easier to mix the sugar, flour, and spices together first before adding them to the apples. This will help ensure everything is evenly distributed. Set aside until ready to fill puff pastry.

PREPARE PUFF PASTRY

Sheet of puff pastry being cut into small squares.

Place the sheet of thawed puff pastry on a lightly floured surface (image 3 above). Gently roll the pastry out to form a square roughly 10 inches x 10 inches (image 4). Cut the large pastry square into 4 equal sized smaller squares (image 5). Cut each quarter into 4 equal pieces (image 6).

WHY DO I HAVE TO ROLL THE PUFF PASTRY?

Rolling the dough smooths out the folds and also thins the dough a little to provide a better balance of pastry to fruit. Thicker puff pastry (not rolled) has too much dough for the small amount of apple filling we put on the dough. You can skip rolling the puff pastry for a thicker dough or to save a few minutes.

FORM THE SQUARE CUPS

Small puff pastry squares cut on opposite corners and folded to form a cup.

Starting in one corner, cut a slit ¼ inch from the edges about ⅔ of the way down the square. Do the same thing on the other edge of the slit. Repeat this for the opposite corner (image 7). (Now you have a square where the two opposite corners are slit on both sides; ¼ inch from the edges and about ⅔ of the way to the other corner.)

Brush an egg wash on the two edges of the cut piece (image 8). Take one of the slit edges and pull it up and over the bottom. Line up the edges with the inside edge of the opposite slit side (image 9). Take the other slit side and pull it up and over the bottom and line up the slit strip with the inside edge of the opposite slit side (image 10). (This will make a square ‘dish’ with two twisted ends.) Repeat this with each square.

FILL THE PUFF PASTRY CUPS

Small puff pastry squares filled with apple spice mixture.

Place each puff pastry cup on a lined baking sheet (image 11). Fill the middle of the pastry with some apple mixture (image 12). Try to keep the filling off of the folded-over edges of the pastry cup. Continue dividing the apple mixture between the remaining puff pastry shells (image 13). Brush the edges of the pastry with your egg wash (image 14). OPTIONAL: sprinkle a bit of demerara sugar on the top of the apples.

Bake until golden brown.

Baked puff pastry apple tarts on a sheet pan.

SUBSTITUTIONS AND ADDITIONS

This apple puff pastry tart recipe is easy to make your own. Add additional spices like ground ginger or allspice to the apples. Depending on the sweetness of your apples you may want to add more or less sugar. Use honey or maple syrup instead of white sugar.

Use diced nectarines, diced peaches, or fresh berries instead of apples. If using a different fruit, make sure you drain the fruit completely before filling the pastry.

We like making these puff pastry tarts in a mini tartlet size, making them easy to pick up and eat at parties without needing a plate and fork. However, you can make them into an individual sized pastry and serve them as a plated dessert. Keep in mind that baking time may vary based on the size; just be sure to bake until the pastry is a golden brown and fully cooked.

Mini puff pastry apple tarts on a lined sheet pan.

MAKE AHEAD TIPS

We think puff pastry bites are best when eaten within 24 hours of baking, but they will last up to 2 days in an airtight container in the fridge. Reheat in a 400°F oven for 3-5 minutes until the pastry is crisp and warm.

TIME SAVER TIPS

Forming the 'puff pastry cups' takes 10-15 minutes. If you don't have that time, omit steps 7-10 above and place a scoop of apple mixture in the center of the square, leaving about ¼ inch of pastry around the filling. The pastry will puff up around the apple mixture similar to how it puffs around the peaches in the Puff Pastry Peach Tartlets recipe.

While these only take about 45 minutes to make there are a few tips to save some time if you are baking them right before serving.

  • Cut all of the puff pastry into squares, slit the two corners, and form the cups. Place on a lined baking sheet. Cover tight and store in the fridge until ready to assemble. This can be done up to a day in advance.
    You can stack layers of parchment paper with the cut squares on them, don't press down on the layers or you'll crush the nice cup design you just made. This saves space in the fridge and makes it easy to transfer parchment sheets with the cut squares to baking sheets when needed.
  • Dice the apples and place in a bowl with 1 Tablespoon lemon juice and water. Make sure the apples are completely covered with the water-lemon juice mix. Cover and store in the fridge overnight until ready to assemble. Drain completely and mix with the sugar-spice mixture before filling the tartlet shells.
  • Have the egg wash made and stored in an airtight container in the fridge. This can be done a day in advance, just give a quick shake (or whisk) before using.

Filling the tartlets will take about 5 minutes, then bake and serve.

Mini puff pastry apple tarts on a table.

SAVING LEFTOVERS

The FDA recommends discarding any perishable food that has been out at room temperature for more than 2 hours.

If you are within the FDA recommendations, these mini apple tartlets will last in an airtight container in the refrigerator for up to 2 days. Reheat in a 400°F oven for 3-5 minutes to crisp pastry and warm.

OTHER FAVORITE PUFF PASTRY BITES

Mini puff pastry apple filled tarts dusted with powdered sugar.

SOME FAQ'S

What apples are the best to use?

Any apple will work but some will bake up softer than others. Using a firm apple that holds up when baking is our preferred choice. There are so many good choices to choose from; Granny Smith, Honeycrisp, Jonathan, Braeburn, Pippin. Gala and Fuji are a little too soft for our taste. BUT, use your favorite or what you have on hand, the taste will still be delicious.

Can I use pie dough instead of puff pastry?

Puff pastry and pie dough are both made with flour, fat (like butter), water, and salt. A good pie dough, which mixes the flour and fat together will be flaky and crisp, but not have thin, puffy layers. The alternating layers of fat (butter) in puff pastry release steam when baking, creating thin, puffy layers. Puff Pastry is flaky yet sturdy, crispy yet light.

Since pie dough doesn't puff up like puff pastry, folding the pie dough into a 'dish shape' won't have the same effect. If you want to use pie dough, we recommend making more of a galette - cut the pie dough, fill the middle with the apples, and fold the edges of the dough over the filling. You may have to adjust the bake time if using pie dough.

Can I freeze baked apple tartlets?

We don't recommend freezing baked puff pastry. No matter what we try, the pastry is never as crispy or flaky as we want when they are thawed and reheated.
See the Make Ahead and Time Saving Tips in the post above for ideas on how to free up more time for your preparations and guests.

Why didn't the edges of my pastry puff up?

There could be a few reasons for this.

If you have filling on the edges of the pastry, the weight of the filling will prevent the pastry from puffing up.

The oven temperature needs to be hot (425°F) for the moisture in the butter to convert to steam causing the layers of dough to puff up.

Rolling the puff pastry too much can prevent it from rising properly. If you use dough that has been cut and rerolled, the delicate layers may combine, preventing sufficient steam release during baking which results in a less puffy crust.

If the dough is too warm the pastry may not rise as much. Make sure the dough is cold before placing it in the hot oven for the best results.

Mini puff pastry apple tarts dusted with powdered sugar.

Appetizer Crab Cakes

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Amaze your guests with homemade appetizer crab cakes. Easy to make, delicious to eat, and adorable! A sure hit at your next party.

Mini crab cakes on a table top.

When you want to impress your friends, reach for this easy mini crab cake appetizer recipe. We've made thousands of these crab cakes for our clients and guests and they're always the hit of the party!

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LET'S TALK CRAB!

Whole, cooked dungeness crab in the shell.

The star of this appetizer is the crab! There are over 4,500 species of crab worldwide. In the United States we mostly find 2 types of crab; Dungeness crab (from the West Coast) and blue crab (from the East Coast and Gulf Coast). We also find types of crab meat; lump meat (mostly from the body of the crab) and claw meat (from the claws of the crab).

Lump crab meat can be from any type of crab, is fairly easy to find, and is usually less expensive than one specific type of crab; like Dungeness or blue. It is an excellent choice for crab cakes due to it's price and the way it holds up when mixed with other ingredients. Claw meat is not as easily found and can be smaller pieces or crab meat, but if you find fresh claw meat, it will definitely work in these crab cakes. Since claw meat sometimes comes in small pieces, mix it in after combining all the other ingredients.

Being in the Pacific Northwest, we used Dungeness crab for this recipe, but we've made this with blue crab and lump crab meat and it is equally delicious! Since we shelled our own crab, we used the meat from the entire crab.

YIELD WHEN SHELLING CRAB: If you have never shelled a crab, you should experience the fun at least once - just be prepared to work for that delicious crab meat! We've had a bit of experience shelling crab and can yield about 26% by weight (crab meat to the whole crab). If it's your first time pulling the meat, expect to get between 18% and 22%. (You'll need about 5 pounds crab in the shell to get about one pound of fresh crab meat.) Shelling your own crab doesn't always save you money, definitely doesn't save you time, and creates a mess, but it's kind of fun to do with friends or family!

Pieces of crab in the shell and crab meat out of the shell.

While it's not always possible to shell your own crabs, it is possible to get fresh crab meat. Look for pasteurized crab meat in the refrigerated seafood section of your store (ask at your meat counter if you need help). It should always be refrigerated and labeled as fresh. Avoid canned, non-refrigerated, processed crab and imitation crab (which is not true crab, but processed fish meat).

Love seafood? Try our Spicy Prawns on a Grilled Polenta Cake!
Want more crab? Our Hot Crab Artichoke Dip is mouthwatering!

INGREDIENTS

Crab meat, green onions, bread crumbs, Worcestershire sauce, Greek yogurt, egg, seasonings, and butter in individual dishes.

See the recipe card below for a full list of ingredients and quantities.

  • Crab. Being in the Pacific Northwest, we used Dungeness crab, but blue crab or lump crab meat also works great.
  • Bread crumbs. We keep a container of homemade bread crumbs (from leftover bread) in the freezer and thaw when needed for recipes, purchased bread crumbs work just as good. We like the softer texture of basic bread crumbs versus panko bread crumbs in this recipe, but panko will work in a pinch.
  • Greek yogurt. The tang from the Greek yogurt adds another layer to this appetizer, but you can also use mayonnaise.
  • Spices. Old Bay, dry mustard, and Worcestershire sauce round out the flavor in these appetizer crab cakes.

HOW TO MAKE CRAB CAKE APPETIZERS

Make crab cake mixture

Crab cake ingredients in a mixing bowl.

Start by mixing all your ingredients in a large mixing bowl. (image 1) NOTE: you can mix the binders and spices (everything except the crab meat) together first and add the crab meat in last to ensure everything is mixed well.

You may be asking, why is there a photo of the egg being added after all the other ingredients? (image 2) ANSWER: Because I forgot to add the egg! Mistakes happen when cooking, but thankfully, it was easy to mix the egg into the mixture after combining everything else. MAKE SURE you completely combine everything.

Form mini crab cakes

Portioned mini crab cake mixture on parchment paper.

Now that everything (including the egg!) is well mixed (image 3) we portion out our individual crab cakes in a small appetizer size. (image 4) You can do this with a spoon, by hand, or with a cookie scoop, like this 1 Tablespoon scoop we used.

Unfried mini crab cakes on parchment paper.

Once all the crab mixture is portioned out, it's time to form them into 'cakes'. This is done by pressing each portioned piece into a small disc. You still want each cake to be about ½ - ¾" thick. If the crab mixture is sticking to your hands, dip them in some cold water.

TIPS WHEN MAKING MINI CRAB CAKE APPETIZERS

While homemade crab cakes can seem intimidating, they are actually quite easy to make. Keep in mind a few simple tips and you'll have a great crab cake bite.

  1. Mix all the ingredients well. We frequently mix all the binders and spices (everything except the crab) together before adding the crab meat. We got lazy in this recipe and did it all together - don't forget the egg like I did! We like using our hands to make sure the binders are well mixed with the crab meat. Be careful not to shred the crab (break it into very tiny pieces), as it's much better to have small, intact pieces of crab meat.
  2. Use a cookie scoop to help ensure each crab cake appetizer is the same size. This makes a much more visually appealing platter for your event.
  3. Dip your hands in water if the crab cakes are sticking when flattening the portioned crab cake balls. This will help the crab mixture not stick to your hands.

Cook the crab cake appetizers

Frying mini crab cakes in a skillet with butter.

Once all of your crab mixture is portioned and formed into bite-sized appetizers (image 5), it's time to start cooking them. We are going to fry them on the stovetop in a little oil to get a nice crispy crust on each crab cake. NOTE: They can also be baked in the oven, see notes below. Melt some butter (ghee or canola oil) in a heavy duty skillet over medium high heat. (image 6) Place a single layer of crab cakes in the skillet (image 7) leaving enough room to turn them over as they cook. Allow 2-4 minutes per side, turn the crab cakes over (image 8) and cook the other side.

FAVORITE RIFFS

More crab cakes for your money! With the price of crab we often want to stretch the number of appetizers we get out of one pound of crab. You can easily use 1 ½ to 2 times the amount of binder and spices (non-crab ingredients) in this recipe without sacrificing flavor, though there will be slightly less crab per crab cake. If increasing the non-crab ingredients, we strongly recommend mixing them together until well combined before adding the crab meat. Follow the rest of the recipe as directed.

Bake instead of fry. While we like the crispy texture we get from frying these crab cake bites, they are equally good baked in a hot oven. Place a baking sheet in the oven while preheating to 400°F. Spray one side of the crab cakes with cooking spray. Once the oven is heated, carefully remove the baking sheet from the oven and place the crab cakes, sprayed side down, on the baking sheet. Spray the tops of the crab cakes and return the baking sheet to the oven. Bake crab cakes for about 15 minutes until the bottoms are golden brown and crisp. Turn the crab cakes over and bake another 5-10 minutes to crisp up the other side.

Make the crab cakes any size you like. We're focusing on bite-sized appetizers with these crab cakes, but you can make them any size; medium size is great served on top of a salad and large crab cakes make a delicious entrée.

Substitute stone-ground (or Dijon) mustard for the dry mustard. Use mayonnaise instead of Greek yogurt. Add some small-diced red bell pepper to the crab cake mixture.

Fried, mini crab cakes on a piece of parchment paper.

HOW TO SERVE APPETIZER CRAB CAKES

We recommend serving the crab cakes warm, but they can also be served cold with a salad. If on a buffet, heat and serve in small batches as needed or use a chafing dish to keep them warm. If using a chafing dish, line the food pan with a linen napkin to keep the crab cakes from getting soggy.

Serve with a side of dipping sauce. We like all of the following sauces with these crab cakes.

  • Red pepper aioli - easy version: blend roasted red peppers with a little lemon and mayonnaise (or Greek yogurt)
  • Tartar sauce - mayonnaise, lemon, relish or chopped pickles and some herbs (dill or tarragon)
  • Lemon wedges - cut a lemon into wedges
  • Lemon and dill Greek yogurt sauce - Greek yogurt, dill, lemon
  • Dijon aioli - mayo, Dijon mustard, dash of lemon
Mini crab cakes on a table.

MAKE AHEAD TIPS AND STORING CRAB CAKES

This is a great make ahead appetizer! Cook as needed or cook ahead of time and reheat as needed.

  • Uncooked. Form the crab cakes, place in single layers between parchment paper, and store in an airtight container in the refrigerator, up to 3 days, or freeze, up to 2 months. When ready to cook follow the directions in the recipe. If frozen, thaw in the refrigerator before cooking.
  • Cooked. Cook the crab cakes and store in an airtight container in the fridge for up to 5 days or freeze up to 2 months. Lay appetizer crab cakes in a single layer on a baking sheet and reheat in a preheated 350°F oven until warmed through, about 5-10 minutes. You can place a wet (not dripping wet) paper towel over the crab cakes when reheating to help prevent them from drying out. NOTE: we freeze these cooked crab cakes all the time and while they can tend to dry out in the freezer, they are just fine if in an airtight container, especially when served with an aioli. If frozen, thaw them in the fridge before reheating.

SAVING LEFTOVERS

The FDA recommends discarding any perishable food that has been out at room temperature for more than 2 hours.

If you are within the FDA recommendations, these mini crab cakes will last in an airtight container in the refrigerator for up to 5 days. Reheat in a 350°F oven until warmed through.

SOME OTHER FAVORITE BITES

Fried mini crab cake on a table top.

SOME COMMON FAQ'S

What type of crab is the best?

Any fresh, not processed, crab is great. Use blue crab (from East Coast) or Dungeness crab (from West Coast), lump or claw meat.

Can I bake these instead of frying them?

YES! Heat a baking sheet in a 400°F oven. Once hot, spray one side of crab cakes and place (sprayed side down) on the hot sheet pan. Spray tops of crab cakes and place in oven for about 15 minutes. Turn and cook for another 5-10 minutes or until both sides are golden brown.

Crab is so expensive, how can I stretch this recipe?

Crab is very expensive and, since we love crab, we are always finding ways to stretch how far it will go. To 'stretch' this recipe, increase the binders and seasoning anywhere from 1 ½ to 2 times the amount listed in the recipe - we do this frequently. The resulting crab cakes are still delicious, just more of them!

Mini crab cakes on a table top.

Puff Pastry Peach Tartlets

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These easy puff pastry peach tartlets are sure to impress your family and friends. Made with frozen puff pastry, they are as beautiful as they are delicious! A perfect summer treat. Vegetarian.

Baked small squares of puff pastry topped with cinnamon peach slice and sprinkled with powdered sugar on a sheet pan.

Highlight the season's juicy peaches with these mini peach tarts. They're beautiful, easy to eat, absolutely delicious, and ready in just 30 minutes with frozen puff pastry sheets! Impress your family and friends when you serve these as a light afternoon snack, a delightful treat for afternoon tea, or the grand finale to a dinner party!

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Ingredients

Puff pastry, cinnamon, flour, sugar, peaches, egg, and powdered sugar in individual containers.

See the recipe card below for a full list of ingredients and quantities.

While these mini pastries are so easy to make, we still want to highlight a few things about the ingredients.

  • Peaches. Use fresh, ripe peaches when in season for the sweetest, juiciest treats. If you don't have fresh peaches or they're out of season, you can use drained canned peaches or thawed and drained frozen peaches.
  • Puff pastry. We use frozen sheets of store-bought puff pastry to simplify this recipe. We usually use the Pepperidge Farm Puff Pastry Sheets. They are consistent, good, and readily available in the freezer section at most grocery stores. If you want to make your own puff pastry you get a "bushel full" of extra points!
  • Spices. We like the simplicity of a little sugar and cinnamon but feel free to add a pinch of other warm spices like nutmeg or ginger.

What is Puff Pastry?

Puff pastry is a type of laminated dough; a dough made by alternating layers of dough and butter, rolling these layers together and repeating many times to create a multilayered dough. When the dough bakes at a significantly high temperature, the moisture in the butter converts to steam causing the layers of dough to puff up. The result is a flaky pastry that is delicious in both sweet and savory dishes.

Try another of our favorite puff pastry recipes.
Tomato and Corn Pastry

How to make mini peach tartlets with puff pastry

Thaw puff pastry

It is best to use cold puff pastry sheets, but they do need to be thawed. Remove the pastry from the freezer early enough to thaw; on the countertop 30-60 minutes or in the refrigerator 4-5 hours. We like to thaw it in the refrigerator overnight to make sure it is thawed, yet still cold.

Sliced peaches with sugar and cinnamon in a bowl.

Prepare your peaches

There is no need to peel your peaches for this pastry. Slice each peach into 12 slices and place the slices in a mixing bowl. (image 1 above) Add the sugar, cinnamon, and flour to the peaches (2). Stir to coat all the peach slices (3), the coating will be very dry. As the peaches sit the sugar-cinnamon coating will start to pull the liquid from the peaches and become more wet and thick (4). Set aside until ready to assemble the pastry squares.

How we cut our peaches.

  • Cut the peach (up to the pit) all the way around the peach.
  • Cut each half in half, so your peach is now cut into quarters and everything is still attached to the pit in the middle of the peach.
  • Cut one quarter into 3 pieces. Using the knife, gently pry one peach slice away from the pit. Repeat with the other two slices.
  • Repeat cutting each quarter into 3 slices and removing from the pit.
  • You should end up with 12 slices of peach for each peach you slice.

Prepare puff pastry

One sheet of puff pastry, rolled out and cut into 12 squares.

Place one sheet of thawed puff pastry on a lightly floured surface. (image 5 above) Gently roll the pastry out to form a rectangle roughly 9 inches x 12 inches (6). Cut the large pastry square into 12 equal sized smaller squares (7). Cut the pastry into thirds along the 9 inch side and fourths along the 12 inch side so you have 12 - 3 inch x 3 inch squares. Place the squares on a lined baking sheet with about ½ inch between each square (8).

Why do we roll the puff pastry?

We roll the dough a little to smooth out the folds and thin it out a little to provide a better balance of pastry to fruit. A thicker puff pastry (not rolled) had too much dough for the single slice of peach we put on the dough. You can skip rolling the puff pastry for a thicker dough or to save a few minutes.

Assemble the pastry squares

Small puff pastry square with sliced, cinnamon coated peach and egg wash on a baking sheet.

Place one sugar-cinnamon coated peach slice diagonally of each puff pastry square. (image 9) Brush the pastry (around the peach slices) with an egg wash (10).

Bake. Dust with powdered sugar and enjoy!

Sheet pan of baked puff pastry squares with a slice of peach.

Substitutions and Additions

This is a great base recipe and easy to make your own. Add a dash of 'warm spices' like ground nutmeg or ground ginger with the sugar and cinnamon for a little extra flavor.

Use nectarines or apples instead of peaches. If using apples, use thin slices and fan them out on the puff pastry so they will cook with the pastry.

Use pie dough instead of puff pastry, the pastry will not puff up on the sides or be as flaky, but it will still be delicious! You may need to adjust the temperature and bake time if using pie dough.

Puff pastry vs. pie dough

Puff pastry and pie dough are both made with flour, fat (like butter), water, and salt. The process for each is very different which is why they don't bake up the same.

A good pie dough, which mixes the flour and fat together will still be flaky and crisp, just not have thin, puffy layers.

The alternating layers of fat (butter) in puff pastry release steam when baking, creating thin, puffy layers. Puff Pastry is flaky yet sturdy, crispy yet light.

Baked puff pastry squares with a slice of peach on parchment paper.

We like making these treats in mini tartlet sizes, making them easy to pick up and eat at parties without needing a plate and fork. However, you can make them any size you prefer. Just adjust the amount of toppings to fit the size of the pastry square. Keep in mind that baking time may vary based on the size; just be sure to bake until the pastry is a golden brown and fully cooked.

Some other sizes to consider:

  • A full puff pastry sheet makes a great dish similar to a fruit galette. Fan out thin layers of peaches across the sheet of puff pastry. Bake until pastry is golden brown. Cut into pieces to serve.
  • Individual sized pastry square (4-6 per sheet) makes a great sit-down, plated dessert. Add 3-4 peach slices to each square.
  • Appetizer or snack size is what we made here; great for parties where people are moving around and standing.
  • Smaller sized pastry squares are great for a single bite appetizer. If making very small squares (16-20 squares per sheet), dice the toppings and use your finger to indent the middle of each square a bit before adding toppings. This will help the fillings stay on the square as the pastry puffs around the edges.

Make ahead tips

We think these are best when eaten within 24 hours of baking but they will last up to 2 days in an airtight container in the fridge. Reheat in a 400°F oven for 3-5 minutes until pastry is crisp and warm.

Time saver tips

While these only take about 30 minutes to make there are a few tips to save some time if you are baking them right before serving.

  • Cut all of the puff pastry into squares and place on parchment paper on a baking sheet. Cover tight and store in the fridge until ready to assemble. This can be done up to a day in advance.
    You can stack layers of parchment paper with the cut squares on them. This saves space in the fridge and makes it easy to transfer parchment sheets with the cut squares to baking sheets when needed.
  • Slice the peaches and mix with the sugar and spices. Cover in an airtight container and store in the fridge, up to 24 hours, until ready to assemble.
  • Have the egg wash made and stored in an airtight container in the fridge. This can be done a day in advance, just give a quick shake (or whisk) before using.

Assembly of the tartlets will take about 5 minutes, then bake and serve.

Baked puff pastry, cinnamon sugar coated peach slice, and sprinkling of powdered sugar on a counter.

Saving Leftovers

The FDA recommends discarding any perishable food that has been out at room temperature for more than 2 hours.

If you are within the FDA recommendations, these mini peach tartlets will last in an airtight container in the refrigerator for up to 2 days. Reheat in a 400°F oven for 3-5 minutes to crisp pastry and warm.

Other favorite Puff Pastry Treats

Baked small squares of puff pastry topped with cinnamon peach slice and sprinkled with powdered sugar on a sheet pan.

Some FAQ's

Can I use frozen peaches?

Yes. We like this tart with fresh peaches but you can use frozen or canned peaches. If frozen, thaw completely before using. Place thawed or canned peaches in a mesh strainer over a bowl for 5-10 minutes to drain completely. Then toss with the sugar and spices as directed.

Do I have to peel the peaches?

No, while we peel our peaches for most desserts this is one where we like the peel left on. It looks great on the baked tartlet and the peel will soften as the peaches bake.

Can you freeze the baked peach puff pastry squares?

We don't recommend freezing baked puff pastry. We find, no matter what we try, the pastry just never is as crispy or flaky as we want when they are thawed and reheated.

Do you have to use an egg wash?

No. The egg wash gives a shiny finish to the pastry. Instead of an egg wash you can brush pastry with a little butter or bake with no wash at all.

Baked puff pastry square topped with a peach slice and sprinkled with powdered sugar.

Demerara Simple Syrup

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This demerara simple syrup gets a hint of caramel flavor from the demerara sugar, making it an excellent addition to whiskey cocktails or coffee drinks. Ready in under 15 minutes!

Demerara simple syrup in a clear swing-top bottle.

This demerara syrup recipe is incredibly easy to make and store and can last for months in the refrigerator or freezer. It adds a rich flavor to cocktails (especially whiskey-based ones like an Old Fashioned or Whiskey Sour), mocktails, coffee, tea, and dressings.

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What is simple syrup?

When sugar and water are heated until the sugar is dissolved you end up with, basically, a liquid sweetener, also known as Simple Syrup. It's easier to measure, distributes more evenly, and incorporates into cold beverages much better than sugar crystals making it a staple for the mixology and culinary world.

Two common types of simple syrups differ in their sugar to water ratio. A basic simple syrup uses a 1:1 ratio, while a rich simple syrup has a 2:1 ratio. Both types are excellent in cocktails, mocktails, iced tea, lemonades, coffee, and desserts.

What is demerara simple syrup?

Demerara simple syrup is just a simple syrup that uses demerara sugar instead of white, granulated sugar. This demerara syrup recipe has a ratio of 1:1 making it a basic simple syrup. If you want a more viscous, sweeter syrup you can make a rich demerara syrup using a sugar to water ratio of 2:1.

For more information on simple syrups, including more about rich vs. basic simple syrups, see our Basic Simple Syrup post .

Ingredients

Water and demerara sugar in individual dishes.

See the recipe card below for a full list of ingredients and quantities.

Demerara simple syrup is made with just two ingredients: water and demerara sugar. That's it! This recipe is for a basic syrup using a sugar to water ratio of 1:1. To create a rich demerara syrup, simply adjust the ratio to 2:1.

A note about demerara sugar. Demerara sugar is extracted from sugar cane while white, granulated sugar (like brown sugar) can be made from sugar cane or sugar beets. Demerara sugar undergoes less processing than white and brown sugar, retaining traces of molasses. The molasses in the demerara sugar gives a subtle caramel flavor when used.

Demerara sugar vs. Turbinado sugar vs. Brown sugar

These sugars all appear similar and are classified as types of brown sugar, yet each has distinctive differences.

Demerara sugar, made from sugar cane, has the largest crystals of these three sugars with a subtle caramel flavor due to the molasses retained during processing.

Turbinado sugar, also made from sugar cane, has a slightly smaller crystal than demerara with a hint of honey flavor. Sugar In The Raw is a brand of turbinado sugar.

Brown sugar can be made from either sugar beets or sugar cane, has the smallest crystals of these three, and is more processed than demerara sugar or turbinado sugar.

How to make demerara simple syrup

Pouring water over demerara sugar in a saucepan.

Remember how we said making simple syrup was easy? Well, it is super simple! Yes, we went there - simple syrup is simple to make! First, add your demerara sugar and water to a saucepan.

Boiling demerara sugar and water in a saucepan.

Give it a quick stir and place the saucepan over medium-high heat on the stovetop.

Heat until the mixture is boiling and the sugar has dissolved. You don't need to stir constantly, just give it a few stirs periodically. Continue simmering after it boils for an additional 2-3 minutes ensuring all the sugar is dissolved.

Demerara simple syrup cooling in the pan.

Remove the saucepan from the heat and let the demerara simple syrup cool. Pour cooled simple syrup into an airtight container and store in the refrigerator until ready to use.

Benefits of using simple syrup instead of plain sugar

Simple syrups are easy to measure and dissolve effortlessly in cold drinks like cocktails and iced tea, ensuring even distribution off sweetness without any gritty sugar crystals.

How to cool simple syrup

  • Allow the syrup to cool in the pan, on the countertop for approximately an hour. Transfer the cooled syrup to your storage container and place in the fridge or freezer.
  • To speed up the cooling process, carefully pour the hot syrup into a non-glass container and place the lower half of the container into a water bath until cool. NOTE: Avoid using glass containers when cooling in a water bath, as the temperature difference between the hot syrup and the ice may cause the glass to crack.
  • Alternatively, you can place the saucepan into an ice bath. Keep in mind this method will take longer than transferring to a new container since the pan is already hot and will warm up the ice bath faster.

How to store homemade demerara simple syrup

Store homemade demerara simple syrup in a clean, airtight container like these swing top bottles. It will last at least a month in the refrigerator (we find it can last up to 4 months with no problems) and freezes great for up to 6 months.

Substitutions for demerara sugar

Using a white, granulated sugar makes this a plain basic simple syrup. Substitute turbinado sugar for an equally delicious simple syrup, it'll just have a little different flavor. While you can use brown sugar instead of demerara sugar, it won't have the same delicious, caramel flavor we expect in a demerara sugar syrup.

Try these other simple syrup recipes

Demerara, plain, and blackberry basic simple syrups in bottles.

Some common FAQs

Can I freeze this simple syrup?

Simple syrups freeze great! Place in an airtight container in the freezer for up to 6 months.

What is the difference between brown sugar and demerara sugar?

Demerara sugar is a type of brown sugar, but it differs from the common brown sugar we're used to. Demerara sugar is made from only cane sugar and has large crystals. It undergoes less processing than brown sugar and retains some of the molasses giving it a subtle caramel flavor. In contrast, brown sugar can be made from either sugar beets or sugar cane, has fine crystals, and is more processed.

Why do you continue boiling after the sugar is dissolved?

While the sugar appears dissolved, we've found that there's a chance it's not fully there yet. Extending the boiling time a few additional minutes helps ensure it's completely dissolved, preventing a grainy solution and potential re-crystalization once it cools.

Can you boil the mixture too long?

Yes. The longer you boil the mixture the more water dissolves leaving a thicker syrup. This is fine up to a point, but if you boil off too much water you'll have a burnt sugar mess.

Demerara simple syrup in a clear swing-top bottle.

Mini Jalapeño Popper Egg Rolls

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We've wrapped all the delicious flavors of the classic jalapeño popper appetizer in a wonton wrapper to make these mini jalapeño popper egg rolls! Easy to make and fun to eat!

Deep fried mini jalapeño popper egg rolls on a plate.

Want a fun and different appetizer for your next party? This easy, mini egg roll recipe (using wonton wrappers) is a twist on the favorite bacon wrapped jalapeño poppers. These jalapeño egg rolls make a delicious addition to any appetizer buffet table!

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Ingredients

See the recipe card below for a full list of ingredients and quantities.

Jalapeño peppers, goat cheese, cream cheese, crispy bacon, and won ton wrappers in individual dishes.
  • Fresh jalapeños. Use fresh diced jalapeños to add a crisp bite to the cheese mixture.
  • Cheese. The cream cheese and goat cheese in this recipe combine for a great tangy flavor that compliments the jalapeños and bacon.
  • Crispy bacon. Both thick and thin bacon work great in this appetizer.
  • Wonton wrappers. Instead of using traditional egg roll wrappers we use wonton wrappers which make these the perfect miniature egg rolls.

Love jalapeño poppers?
Try another favorite jalapeño popper riff
Jalapeño Popper Mac & Cheese Bites.

How to make mini jalapeño popper egg rolls

Mixing cheese, bacon, and jalapeño peppers together for jalapeño popper eggrolls.

Mixing filling

Mix the cream cheese and goat cheese in a mixing bowl until well combined. We use a hand mixer for this step to make sure the cheeses are completely mixed together. (Images 1 & 2) Add the crispy bacon and diced jalapeños to the cheese mixture and stir with a spoon until mixed thoroughly. (Images 3 & 4)

Rolling jalapeño cheese and bacon mixture in wonton wrappers for mini egg rolls.

Rolling miniature egg rolls

Once the cheese, bacon, and jalapeños are mixed it's time to roll the mini egg rolls. Place a small bowl of room temperature water next to your work area for this step. We like to work with just a few wrappers at a time so they don't dry out - keep the remaining wrappers covered until needed. Lay a wonton wrapper out and place 2-3 teaspoons of cheese mixture in the middle toward one end. (Image 5) Fold the two sides over the mixture (Image 6) and then tightly roll the wonton wrapper over the mixture. (Image 7) Dip your finger in the water and lightly wet the end of the wonton wrapper then finish rolling all the way over so it's tight to the rest of the wrapper. NOTE: The water helps the end of the wrapper stay attached.

Deep frying jalapeño popper eggrolls in hot oil.

Frying egg rolls

Heat about 2 inches of cooking oil in a deep pan (a deep fryer works great if available). (Image 9) Once the oil is hot, between 350°F and 400°F, carefully place 5-6 rolled wonton egg rolls into the hot oil. (Image 10) Use a slotted spoon if necessary, to help prevent hot oil from splattering on your hands. Fry the egg rolls turning periodically in the hot oil until golden brown, this usually takes between 5-9 minutes per batch. (Images 11 & 12)

PRO TIP: The most accurate way to see if your oil is the right temperature is using a thermometer. If you don't have a thermometer handy, use a wooden spoon. Dip the end of the wooden spoon into the hot oil. If you see bubbles the oil is hot enough to fry. No bubbles? The oil is not hot enough yet. 

Remove the fried egg rolls to a tray lined with a paper towel to drain. Serve warm.

Rolled mini jalapeño popper egg rolls before and after they are fried.

Make ahead tips

These jalapeño popper egg rolls can be made ahead of time and held at different stages.

  • Mix the cheese mixture (through step 4 above) and store in an airtight container in the refrigerator for up to 4 days. When ready to finish the egg rolls, remove cheese mixture from the fridge, roll in the wonton wrappers, fry the egg rolls, and serve.
  • Roll the egg rolls (through step 8 above) place on a towel in an airtight container in the refrigerator for up to 2 days. When ready to fry, remove the egg rolls from the fridge while the oil heats. Once the oil is hot, fry the egg rolls. Serve warm.
  • Fry the egg rolls, let them cool and store, covered, in a paper towel lined container in the refrigerator. They will be freshest if eaten within 24 hours, but will store for up to 3 days. Reheat before serving, in a preheated 425°F oven for 8-12 minutes, or until warmed through.

For time-saving convenience, keep crispy, cooked bacon on hand for preparing recipes. We cook large batches of bacon in the oven, let it cool, and refrigerate (up to a week) or freeze (up to 3 months) in small containers. When needed for recipes, simply remove frozen bacon and thaw it.

Equipment

Using a hand mixer ensures the different cheeses are completely mixed together. This is quick and easy with an electric mixer but can also be done by hand with a spoon and a lot of elbow grease.

A deep fryer works great for this recipe but it isn't necessary to make a great egg roll. Use a deep pan with 2-3 inches of oil.

We use a wire rack lined with a paper towel to drain fried egg rolls. You can also just use a sheet pan lined with a towel.

Use a thermometer to monitor the temperature of the oil when frying. If you don't have a thermometer, dip the end of a wooden spoon into the hot oil. If bubbles appear on the spoon the oil is ready. No bubbles? Not hot enough yet.

Fried vs. Air fryer vs. Baked

These bites can also be cooked in an air fryer or oven, however, we liked the result of the deep fried mini egg rolls the best. The outside was tender and crispy while the inside was a smooth, melted cheesy mixture. Plus, they looked so cute and appetizing!

The mini egg rolls made in the air fryer and a 425°F oven took longer to get crispy, didn't have that same crispy, tender texture, and the exterior was a little tough.

Mini jalapeño popper egg rolls deep fried, air fried, and baked.

Substitutions

Make these vegetarian by omitting the bacon.

For achieving that creamy, cheesy texture inside, we recommend keeping the cream cheese in the mixture. However, get creative with your favorite cheese combinations. Replace some, or all, of the goat cheese with sharp, medium, or mild cheddar cheese, or blue cheese, for an equally delicious egg roll!

Turn these jalapeño popper egg rolls from a simple appetizer into a culinary adventure with our Homemade Blue Cheese Dip.
The flavors explode with the contrast between the crispy egg roll and the cool, tangy dip!

Serving Tip

Serve these with some homemade blue cheese dip for

Saving Leftovers

The FDA recommends discarding any perishable food that has been out at room temperature for more than 2 hours.

If you are within the FDA recommendations, store leftover jalapeño popper egg rolls in an airtight container in the refrigerator for up to 3 days. Reheat in a 425°F oven for 8-12 minutes or until warm.

Some other favorite mini bites

Some Common FAQs

Do these have to be deep fried?

No, but we liked the result of the deep fried jalapeño egg roll best. Besides being super cute, they were crispy outside and creamy inside. Those baked in the air fryer and a 425°F oven took longer to brown and never got that same crispy texture we expect in an egg roll.

Can these be fried ahead of time?

Yes. They are best served the day they are deep fried, but they will last in the refrigerator up to 3 days. Reheat in an 425°F oven before serving.

Four mini jalapeño popper egg rolls on a plate.

Loaded Tater Tot Cups

by 4 Comments

These bite-sized, loaded tater tot cups are ready in just 30 minutes! A guaranteed guest favorite at your next game day, BBQ, or party!

Crispy loaded tater tot on board.

Tater tots, cheese, bacon, sour cream, and fresh green onions combine for delicious, loaded tater tot cups! A guaranteed hit with your guests!

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Ingredients

See the recipe card below for a full list of ingredients and quantities.

Tater tots, crispy bacon, sour cream, shredded cheddar cheese, and green onions in individual dishes.

Tater tots. We are keeping things easy with frozen tater tots! No thawing required. NOTE: We actually found it was easier to warm frozen tots in the oven and then press them into cups than to press thawed tots into a cup form.

Shredded cheddar cheese. Use store-bought shredded or shred your own.

Crispy bacon. Both thin cut and thick cut work great here.

Sour cream and green onions. The finishing touches for amazing loaded potatoes!

If you love fun tater tot recipes, try our delectable Smoked Salmon Tater Tot Bites!

How to make loaded tater tot cups

Tater tot bites, cheese and bacon in mini muffin tins.

We use a mini muffin tin to make these a bite-sized appetizer. Add frozen tots to each muffin cup (image 1). Place the pan in the oven to soften the tots and then press the tots down to form a cup (image 2). Add a little shredded cheddar cheese and some crispy, chopped bacon (image 3 & 4).

Bake the tots until the cheese is melted and the tot is crispy and golden brown.

Unbaked and baked mini tater tot cups with cheese and bacon.

To help prevent the tots from sticking in the muffin tins, remove them from the pans while still hot.

Use a spoon to get the tots out of the tins. While still hot, run the spoon around the outside of the tot, scoop under the tot cup, and lift the cup out of the muffin tin.

Top with sour cream and green onions and serve while hot.

Crispy loaded tater tot cups on board.

Make ahead and time saving tips

To save time, we like to keep some crispy, cooked bacon on hand to use in recipes, including this one. We cook large batches of bacon in the oven, let it cool, and freeze it in small containers until needed. Cooked bacon can also be refrigerated up to a week.

These easy, loaded tater tot appetizers are a great make ahead option. Bake the tot cups as directed, remove from the muffin tin, let the tot cups cool (do not top with sour cream), and store in an airtight container in the fridge for up to 4 days. Heat in a 400°F oven until warm and the cheese is melted (8-10 minutes) top with sour cream and green onions and serve.

Equipment

These bite-sized, tater tot appetizers were baked in a mini muffin pan. We baked them in both a metal pan and a silicone pan. They both made a delicious bite with just a few slight differences.

The silicone pan took a little longer to achieve that crispy exterior we wanted in the tots but were a little easier to remove from the pan.

The metal pan will bake tot cups to a golden brown with a nice crispy texture and should be scooped out of the pan using a spoon while still hot.

(The Image below shows tots from both pans. The silicone tots were baked an additional 5 minutes to achieve that crispiness.)

One tater tot cup from a metal pan and one from a silicone pan.

We already mentioned it was easier to warm frozen tots and form them than to use thawed tots. So, what do we use to make a nice cup shape? We found the following items all worked:

  • Spoon. Use the back of a small spoon to press the tots around the sides and bottom of the muffin cup. This requires some focus to prevent pressing the tip of the spoon into the tot creating a "line or cut" in the tot.
  • Shot glass. Press the bottom of the shot glass into the tots to form the cup. Our least favorite tool since a normal shot glass was a little too large for the mini muffin pans.
  • Mini tart shaper. We don't usually like single purpose tools, however, this tart shaper is perfect for pressing the tater tots into the mini muffin pans. There are many different sizes and kinds of tart shapers to choose from. This was our favorite tool for forming our mini tot cups.
Mini tart shaper, spoon, and shot glass on a table.

Additions and substitutions

Use your favorite cheese here; Colby, Monterey Jack, gruyere, gouda, Swiss, or a smokey cheese like cheddar or gruyere.

Substitute ham, diced chicken, ground beef, or pulled pork for the bacon. Make sure these are all diced small to fit in the bite-sized cups!

Use Greek yogurt instead of sour cream and chives instead of green onions (also called scallions).

Omit the bacon to make these vegetarian. For a vegan appetizer, in addition to removing the bacon, select a vegan cheese that melts. NOTE: if using a vegan cheese, keep an eye on the tots and cover them while baking, if necessary, as vegan cheese usually requires a lower temperature to keep it from burning.

Top with a dash of your favorite hot sauce to add a little kick.

Make a single tot bite!

Follow the same recipe for the tater tot cups but use just one tot in the muffin tin, press flat (it will flatten on the bottom of the muffin cup only - not up the sides), top with cheese and bacon. Bake as directed, remove and top with sour cream. You will have a small bite that is flat instead of a cup. (See images below)

Making single tater tot bite in mini muffin pan and topped with cheese, bacon, and sour cream on a board.

Saving leftovers

The FDA recommends discarding any perishable food that has been out at room temperature for more than 2 hours.

We recommend adding sour cream right before serving, that way if you are within the FDA recommendations, tater tot cups (without the sour cream) will last in an airtight container in the refrigerator for up to 4 days. Reheat in a 400°F oven until warm.

We don't recommend saving tot cups that are already topped with sour cream. While they can be stored in the fridge (if within the FDA recommendations) overnight, we prefer serving them hot and they won't reheat well with the sour cream on them.

Some other favorite potato appetizers

Some loaded tot cup FAQs

Do I thaw the tater tots to form the cups?

Unlike our Tater Tot Waffle Bites (which use thawed tots) there is no thawing needed for this loaded tater tot appetizer recipe. We found the tot cups were easier to form when warming a frozen tot until soft than starting with a thawed tot.

How many tots do I use in each muffin cup?

This recipe is for a mini, bite-sized, loaded tater tot cup and uses 2 tots per mini muffin cup. However, you can make these a single tot bite (one tot per muffin cup) or make in larger muffin pans (3-4 tots per muffin cup).

Are these loaded tater tot cups vegetarian?

The recipe, as written, is not vegetarian since they have bacon. However, this is an easy recipe to make your own, including vegetarian or vegan.

Crispy loaded tater tot on board.

Basic Simple Syrup

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Whip up your own basic simple syrup in less than 10 minutes using just 2 ingredients - sugar and water! Perfect for use in cocktails, mocktails, tea, coffee, or baked goods.

Basic simple syrup in flip top bottle.

I started making simple syrups years ago for the bar and now they're a staple in my refrigerator. They are so fast and easy to make, store refrigerated in a bottle for months, and are a great, quick add in for beverages and dressings.

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What is simple syrup

Simple syrup is a basic technique used in the culinary and mixology worlds which heats a sugar and a liquid (usually water) creating, basically, liquid sugar. The type of sugar used (white-granulated sugar, demerara sugar, brown sugar, etc.) changes the flavor of the simple syrup. It's fun to play with different sugars and see how the flavors change.

What is the simple syrup ratio

There are two main types of simple syrup and the difference has to do with the ratio of sugar to water.

  • Basic simple syrup is made with a sugar to water ratio of 1:1. You use the same amount of water as you do sugar - if you use 1 cup sugar then use 1 cup water, 3 cups sugar uses 3 cups water.
  • Rich simple syrup is made with a sugar to water ratio of 2:1 - use 2 cups sugar for 1 cup water. The additional sugar makes the syrup thicker, stickier, and sweeter giving it a different 'mouthfeel' or texture that will stay on the tongue a little longer.

Why do you boil the sugar and water to make a liquid sugar syrup?

  • Dissolve Sugar: Granulated sugar doesn't readily dissolve in cold water but sugar molecules break in hot liquids resulting in a smooth syrup rather than a grainy liquid, which is essential for recipes and cocktails.
  • Enhance Flavors: Heating sugar and water causes the sugar to caramelize a little, leaving a depth and richness to the syrup. This extra depth of flavor elevates your cocktails, beverages, and desserts. Using sugars with a higher molasses level (demerara or brown sugar) than white sugar will further enhance this caramelized flavor.
  • Customize Syrup: Adjusting the boiling time can help achieve different consistencies of syrup. A shorter boiling time results in a thinner syrup, while a longer time creates a thicker, more viscous syrup. NOTE: this can also be achieved with a Rich Simple Syrup.
  • Ease of Use: Once prepared, simple syrup is easy to use, store, and mix into various recipes. Its liquid form ensures it can be easily incorporated into cold or hot preparations without the risk of crystallization, as opposed to granulated sugar.

Ingredients

Water and sugar in individual dishes.

See the recipe card below for a full list of ingredients and quantities.

Sugar and water.

That's it for a plain Simple Syrup! The ratio will depend on if you are making a basic simple syrup or a rich simple syrup.

Why use simple syrup instead of plain sugar

Bartenders like simple syrup because it mixes much better in cold beverages, like cocktails and iced tea, than plain sugar crystals. It's also easier to measure and distributes evenly in liquids.

When to use a basic or a rich simple syrup

Rich simple syrup is great when you want extra sweetness and thick texture. A perfect example is pancake syrup since we want that thick, sticky syrup poured over our pancakes like in this Whiskey Maple Syrup recipe! Since rich simple syrup is sweeter than it's basic counterpart, we recommend you use less of it in recipes compared to a basic syrup. It's also good in many craft cocktails that contain whiskey or bitters, plus cocktails like an Old Fashioned, Lemon Drop, or Daiquiri.

Use basic simple syrups when you don't want to overpower other flavors or add texture to the recipe. This syrup is great when you need a neutral sweetener like in many cocktails, mocktails, iced teas, lemonades, and desserts.

How to make a simple syrup

Pot with sugar and water for making simple syrup.

Believe us when we say making a simple syrup is SO. VERY. EASY!

Start by adding sugar and water to a heavy duty saucepan. Give a quick stir and place the saucepan over medium-high heat on the stovetop.

Pot cooking sugar and water to make simple syrup.

Heat the sugar-water mixture until it boils and all the sugar is dissolved. Feel free to give it a stir or two during this time, but you don't need to stir constantly. Once all the sugar is dissolved, continue cooking on simmer for 2-3 additional minutes.

Pan with simple syrup.

Remove the pan from the heat and let cool. Once cool, pour into an airtight container and store in the refrigerator until ready to use.

How to store homemade simple syrup

Always store simple syrup in a clean, airtight container. Homemade simple syrup will last at least a month in the refrigerator; we find it actually lasts up to 4 months with no problems (as long is it is stored correctly). It freezes great and will last up to 6 months in the freezer.

Additions and substitutions

This basic simple syrup recipe is a blank canvas for you to start with. Switch up the flavor by using different sugars like demerara, brown, or honey, or by adding fruit such as peaches, cherries, or berries like in our Berry Simple Syrup. Fresh herbs like thyme, mint, or lavender also make a delicious addition - remove the cooked syrup from the heat and stir the herbs in. Let them steep for up to 2 hours, them remove before storing.

More simple syrup recipes

Some common FAQs

Do you have to boil the water and sugar?

Yes. You want the sugar to dissolve and leave a smooth (not grainy) solution. Boil the mixture a few minutes after you think the sugar is all dissolved.

Can you boil the water and sugar too long?

Yes. The longer you boil the mixture the more water dissolves leaving a thicker syrup. This is fine up to a point. If you boil off too much water you will be left with a burnt sugar mess.

Why do you boil after the sugar is dissolved?

We've found that while the sugar may appear dissolved, there's a chance it's not fully there yet. Extending the boiling time a few additional minutes helps us ensure it is completely dissolved, preventing a grainy solution and potential re-crystalization once it cools.

Demerara, plain, and blackberry basic simple syrups in bottles.

Berry Simple Syrup

by 3 Comments

Make your own berry simple syrup in under 15 minutes with only 3 ingredients - sugar, water, and berries! Delicious in cocktails, mocktails, or tea.

Blackberry simple syrup in a bottle.

Berry simple syrup is a staple in our fridge. It is a quick addition for a cocktail, mocktail, or tea, plus it levels up salad dressings! It is so easy and fast to make, lasts up to a month in the fridge and up to 6 months in the freezer.

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What is berry simple syrup?

For more information on simple syrups see our Basic Simple Syrup post.

Plain Basic Simple Syrup is basically a liquid sweetener used in the culinary and mixology world. It is a combination of sugar and water that is heated until the sugar is dissolved. It is easier to measure, distributes more evenly, and incorporates into cold beverages much better than sugar crystals.

So, a berry simple syrup is created by boiling sugar, water, and berries together until the sugar is dissolved and the berries are soft and have released their juice. This recipe is for a basic berry simple syrup which means the ratio of sugar to water is 1:1. If you want a more viscous syrup (like for pancakes) you can make a rich berry simple syrup which uses a sugar to water ratio of 2:1.

Ingredients

See the recipe card below for a full list of ingredients and quantities.

Fresh blackberries, water, and sugar for berry simple syrup.

This recipe calls for sugar, water, and berries - that's it! We used fresh blackberries but also love this with raspberries, strawberries, and marionberries. If fresh berries aren't in season, frozen works just fine!

How to make a fruit simple syrup

Sugar, berries, and water in sauce pan.

Homemade simple syrups are SO EASY to make. Start by adding the sugar and berries to a heavy duty sauce pan and pour in the water (image 1). Stir until the sugar is not sticking to the bottom of the pan (image 2).

Sugar, water, and blackberries in a pot boiling.

Place the sauce pan on the stovetop and heat until the mixture is boiling (image 3). Boil until the sugar is all dissolved, reduce heat and simmer for an additional 2-6 minutes until the fruit is soft and releases its juice into the syrup (image 4). The syrup will be a little thicker than when you started with just the water.

Blackberries in a strainer over a measuring cup to catch berry simple syrup.

Remove the pot from the stovetop and place a fine mesh strainer over a large bowl or measuring cup to strain the fruit from the syrup (image 5). Press the berries down with a spoon to capture additional juice. Set aside to cool (image 6) before pouring into a clean airtight container for storage.

How to store infused simple syrup

This homemade simple syrup with fruit will last for at least a week in the refrigerator if placed in a clean, airtight container. NOTE: Ours has lasted for up to 2 months and it has been fine. However, since it does have fruit juice, keep an eye on it and throw it away if it shows any sign of going bad (sour smell, mold, sediment in the bottom, etc.). It also freezes great and will last up to 6 months in a freezer-friendly airtight container.

Substitutions and additions

We like to use fresh berries when in season, but frozen works just as good. Use any berry you like to eat or mix them together for a mixed berry syrup. We've made this with blackberries, marionberries, strawberries, raspberries, and blueberries. It would also be good with peaches, nectarines, plums, or cherries. Follow the same process and just strain out the fruit before storing.

This would also be good with a hint of fresh herbs. Try some mint, rosemary, thyme, or basil. Place fresh herb sprigs in the sauce pan after removing from the heat. Let steep for 1-2 hours, strain the syrup, and store.

Demerara, plain, and blackberry basic simple syrups in bottles.

Other simple syrup recipes

Some common FAQs

Do I have to use white sugar?

No. Use white sugar, demerara sugar, or brown sugar. The demerara and brown sugar will give a more caramelly flavor than the white sugar but will still be good.

Can I freeze simple syrup with fruit?

Yes! Strain the fruit out first, but the berry-infused simple syrup freezes great. We make a batch and keep some in the fridge and some in the freezer. Once it's gone, we make more. That way we always have some ready to go for drinks.

What fruit can I use for a fruit simple syrup?

Berries work great; blackberries, strawberries, raspberries, marionberries. Peaches, nectarines, plums, and cherries are good to use. Watermelon and rhubarb also work for a simple syrup.

Why do you boil after the sugar is dissolved?

While the sugar may appear dissolved, we find there's a chance it's not fully there yet. Extending the boiling time a few extra minutes helps ensure it is completely dissolved, leaving us a smooth solution.

Blackberry simple syrup in a bottle.

Baked Cheesy Corn Dip

by 4 Comments

This baked cheesy corn dip is a sure crowd-pleaser! Packed with a cheesy trio of cheddar, cream cheese, and Monterey Jack, along with sweet corn and flavorful roasted peppers, it's ready in just 30 minutes. This irresistible dip is the perfect addition to any holiday or game day snack table!

Cast iron skillet with hot cheese, corn, and pepper dip and a bowl of tortilla chips.

There are NOT. ENOUGH. WORDS. to tell you how amazing this hot corn dip is! It's a game changer in my entertaining repertoire! Served hot with tortilla chips, it disappears faster than you can imagine, never leaving leftovers.

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Ingredients

See the recipe card below for a full list of ingredients and quantities.

Ingredients for cheese, corn, and pepper hot dip.

We want to highlight a few of the key ingredients here:

  • Cheese. We used three cheeses; cream cheese, Monterey Jack cheese, and cheddar cheese. We recommend keeping the cream cheese as it helps give a creamy texture in the dip. Substitute some goat cheese, smoked gouda, gruyere or white cheddar for some or all of the Monterey Jack or cheddar cheese.
  • Peppers. Using roasted peppers adds so much flavor to this dish! Pick your favorite pepper - we used Hatch green chilies but it would also be great with Pueblo, jalapeño, Anaheim, or Serrano peppers.
  • Corn. We call for a can of corn in this recipe to keep it simple, but if fresh corn is in season, add the extra sweetness of fresh corn instead. Extra credit if you grill the corn first!

A Note About Peppers

We recommend you wear gloves when handling peppers and don't touch your face or eyes! Wash your hands - multiple times - when finished with the peppers.

Here are the Scoville Heat Units (SHU) for a few of the more common peppers we recommend in this dip. The lower the units, the milder the pepper.

  • Anaheim (500-2500 SHU)
  • Poblano (1000-2000 SHU)
  • Hatch (1000-8000 SHU)
  • Jalapeño or Serrano (2500-8000 SHU)
  • Pueblo (5000-20,000 SHU)

For a more thorough discussion of the Scoville Heat Scale, which tells you how hot a pepper is, see our Jalapeño Breakfast Casserole post.

To help reduce the heat in peppers you can;

  • Remove the seeds - most of the heat in peppers is in the ribs. Since the seeds are attached to the ribs they pick up a little heat but if you remove the seeds, you automatically remove the ribs, taking the heat with them.
  • Roast the peppers - studies show capsaicin (the heat generator in peppers!) breaks down around 400°F.
  • Add some lemon or lime juice - acidic foods have a low pH and peppers have a high pH, so adding a little acid to peppers will help neutralize some of the heat.

We love the flavor and heat of hatch chilis or Pueblo chilis. Hatch chilis are becoming more available across the country while Pueblo chilis are still somewhat difficult to find, but if you have the chance - grab them!

When in season, you can order Fire Roasted Green or Red Pueblo Chilis from Musso Farms in Pueblo, Colorado.

Equipment

While you don't need any special equipment for this dish, we did use the following:

  • A hand mixer. This gave our hands a break while still completely combining all of the cheese. You can definitely do this by hand with a wooden spoon and some elbow grease.
  • Cast iron skillet. This was baked in an 8-inch cast iron skillet, but you can also use a standard baking dish. We find the cast iron gives the bottom a little more crispy texture as well as staying hot longer than a glass dish once it is removed from the oven.

How to Make Hot Cheesy Corn Dip

Bowl with cheese, corn, peppers, and chives mixed together.

This dip is so easy to make and can be ready to eat in just 30 minutes. Start by adding all of the cheese and the Greek yogurt to a mixing bowl (image 1). Mix this together until it is well combined and smooth (image 2). NOTE: We used a hand mixer for this step.

Add in the corn, roasted peppers, chives, salt, and pepper to the bowl (image 3). Stir with a spoon until well mixed (image 4).

Place the dip mixture into a cast iron skillet (image 5), or a glass/ceramic baking dish, and smooth it out so it is evenly distributed (image 6). Bake immediately or cover and refrigerate until ready to bake.

Cheese, corn, and pepper dip in cast iron skillet.

Substitutions and Additions

It's easy to change up this hot corn dip recipe to make it your own.

  • Use your favorite cheese combination. Make sure at least one is a creamy cheese; cream cheese or goat cheese, to give that creaminess in the dip. Play with other combinations; provolone, gruyere, Monterey Jack, Havarti, Colby, even blue cheese would all be great. Avoid cheese that doesn't melt as well - hard, aged cheese like parmesan or dry crumbly cheese like feta.
  • Adjust the spice level to your preference for a personalized kick. We love the flavor and heat of hatch chilis or Pueblo chilis. Jalapeño and hatch chilis will be around the same heat level, while Pueblo chili peppers may have a little more heat and Anaheim peppers will be slightly milder. Add more chili peppers to increase the heat. Feel free to continue up the Scoville Heat Scale and add some even hotter peppers if you like. For a more thorough discussion of hot peppers, see our Jalapeño Breakfast Casserole post.
  • Use canned, frozen, or fresh sweet corn kernels. Roast the corn in advance for more flavor.
  • Substitute sour cream for the Greek Yogurt.
  • Add some crispy bacon, prosciutto, diced chicken, or black beans to the dip mixture.
  • Add a dash or two of your favorite hot sauce to the mixture.
  • Top the dip with some diced tomatoes when it comes out of the oven.
Cast iron skillet with hot cheese, corn, and pepper dip and a bowl of tortilla chips.

Make Ahead Tips

To make this simple cheesy corn dip ahead of time, mix the dip through step 4 above. If storing more than a day before serving, store in an airtight container (we like using a deli food container) for up to 5 days in the refrigerator. If baking within a day, store covered in your cast iron skillet or baking dish in the refrigerator.

When ready to bake remove dip from the refrigerator while the oven preheats. Place in skillet or baking dish if necessary, and follow the recipe instructions for baking the dip. NOTE: it may take a few more minutes to get bubbly and creamy when putting a cold dip into the oven. Keep an eye on how brown the top is getting and cover if necessary until the dip is hot throughout.

REMEMBER: Do not place a cold dish - especially glass or ceramic - into a hot oven, as the temperature difference can cause the dish to break.

Time Saving Tips

Having some roasted chili peppers in the freezer is a big time saver. We like to roast a few sheet pans of peppers when they are in season, remove the seeds and skins, and store in air tight containers in the freezer to use as needed. Roasted peppers thaw fast in the fridge and are ready to use in just a few hours.

Cast iron skillet with hot cheese, corn, and pepper dip and a bowl of tortilla chips.

Saving Leftovers

The FDA recommends discarding any perishable food that has been out at room temperature for more than 2 hours.

If you are within the FDA recommendations, (and lucky enough to have any of this dip leftover) this Cheese, Pepper, and Corn Dip will last in an airtight container in the refrigerator for up to 5 days. Reheat and add to some tacos, enchiladas, or a taco salad.

Some Other Favorite Dip and Spread Recipes

Some common questions

Do I have to use cream cheese?

No, but we do recommend using a soft cheese like cream cheese as a binder for the other cheese. Goat cheese would be a good substitution.

I don't have a cast iron skillet, what do I use?

Use an oven safe baking dish. It won't keep the corn dip hot as long as a cast iron skillet, but it works just as well. Remember, never place a cold glass or ceramic baking dish in a hot oven. The temperature difference can cause the dish to crack.

How do I serve this dip?

Serve this spicy corn dip hot with tortilla chips, bread, crackers, or fresh veggies.

Is this dip really spicy?

The cheesy corn dip has a nice heat as written, but I wouldn't consider it spicy. If worried about the heat level in this dip, start with ½ the amount of peppers listed and taste as you go. For a more thorough discussion of hot peppers, visit our Jalapeño Breakfast Casserole post.

Hot pepper, corn, and cheese dip on a tortilla chip.p

Jalapeño Popper Mac & Cheese Bites

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These jalapeño popper mac & cheese bites are the ultimate comfort appetizer. Easy to prepare, customizable to your taste preferences, and perfect for making ahead of time. Baking these bites in a mini muffin tin makes them a perfect grab and go bite for your next BBs, game day party, or casual gathering!

Jalapeño popper mac and cheese bites with sliced jalapeño on top.

These baked mac and cheese jalapeño popper bites are the best of two of our favorite foods; jalapeño poppers and mac & cheese, and are a guaranteed crowd-pleaser! We always make extra, hoping for leftovers, but we always underestimate how popular these are!

These jalapeño mac and cheese bites are similar to jalapeño mac and cheese balls, but are baked in the oven in a mini muffin tin instead of being coated in a breading and then deep fried. We get all the flavor without the deep frying!

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Main ingredients

See the recipe card below for a full list of ingredients and quantities.

Jalapeño popper mac and cheese bite ingredients in individual dishes.

Jalapeños. Fresh diced jalapeños are the namesake of this dish. Adjust the number or jalapeños depending on your desired spice level. We recommend wearing gloves when handling hot peppers. For more information about peppers and the Scoville Heat Units, see our Jalapeño Breakfast Casserole post. 

Pasta. Since these bites will be baked in a small muffin tin, we recommend using a small pasta shape like; small shells, small elbows, ditalini, or one of the other many small shapes available in your local market. 

Cheese. A combination of shredded cheddar cheese and cream cheese gives these jalapeño popper mac & cheese cups a creamy, cheesy mix. Top with some blue cheese to bring in even more "popper flavor". 

Bacon. We can't have a jalapeño popper without some crispy crumbled bacon!

Staples. Butter, flour, milk, salt, and pepper.

Order of operations

This jalapeño popper mac & cheese bites recipe has several steps, but they are easy to make and ready to eat, start-to-finish, in under an hour.

Cut jalapeños

We recommend wearing gloves when working with hot peppers.

Jalapeño peppers being deseeded and diced into small pieces.

Start by washing the jalapeño pepper (image 1). Cut the stem off the pepper and slice it in half lengthwise (image 2). Use a spoon, or your fingers, to remove the seeds from both sides. Removing seeds will help reduce the heat of the pepper, but feel free to leave them in if you want the heat and don't mind the seeds (image 3). Make 12-14 slices off the end of one side of the jalapeño. Cut each of these slices in half and set aside for later (image 4). Slice all of the remaining jalapeño pepper into thin strips (image 5). Cut small pieces off the strips so you end up with small, diced pepper pieces (image 6).

Remember to wash your hands - multiple times - when done handling hot peppers.

Cook pasta

A pot of boiling water with elbow macaroni.

Add water to a medium-sized pot and heat until boiling (image 7). Salt the water and add the pasta. Cook 3-4 minutes less than the recommended time on the package (the pasta will continue cooking in the oven), drain pasta in a colander, run cold water over the pasta, and set aside while making the cheese sauce (image 8).

Make cheese sauce

Making a cheese sauce with butter, flour, milk, cheddar cheese, and cream cheese.

Return the pot you cooked the pasta in to the stovetop and add butter and flour (image 9). Stir this together until the butter is melted and the flour has cooked. When flour cooks it will have a delicious smell like lightly toasted almonds and just begin to brown (image 10). Slowly whisk in the milk. Then add salt and pepper to taste and cook over medium-low heat until it begins to thicken (image 11 & 12). Once the white sauce has thickened, remove from the heat and add the shredded cheddar cheese and cream cheese (image 13). Stir until all of the cheese is melted and you are left with a smooth cheese sauce (image 14).

Mixing jalapeño popper mac & cheese bites

Pot with jalapeño popper mac and cheese and scooping mixture into mini muffin tins.

Add the cooked pasta, crispy bacon crumbles, and diced jalapeños into the pot with the cheese sauce (image 15). Stir until everything is coated with the cheese sauce (image 16).

NOTE: there should be a significant amount of sauce in the pan after you stir everything together. If there is not enough sauce, the bites will become too dry when baking.

Gather your mini muffin pan, pasta mixture, small sliced jalapeños, and blue cheese crumbles (if using) all together (image 17). Fill each muffin cup with the pasta mixture and gently press the pasta into the cup so it is loosely packed. This will help form a tight cup that holds together versus one that falls apart once baked (image 18).

Baking bites

Unbaked and baked jalapeño popper mac & cheese bites in silicone mini muffin pan.

Place one of the sliced jalapeño peppers on top of each bite (image 19). Bake until hot all the way through and the cheese is beginning to get crispy and golden brown on top (image 20). Let cool 1-2 minutes so you don't burn yourself, and then remove the bites from the pan. Serve immediately or let cool and store in the fridge until ready to reheat.

Serve these jalapeño mac and cheese bites while hot with some Blue Cheese Dip for an extra bit of deliciousness.

Equipment

We want these to be a bite-sized treat, so we used a mini muffin tin when baking these to get the perfect size. We tested this with mini silicone muffin pan and a mini metal muffin pan, and both yielded excellent jalapeño popper mac & cheese cups. Silicone pans may take an 5 minutes longer than the metal pans to get the same crispy outside we love.

To prevent sticking, remove the bites from the pan while they're still hot. Simply glide a spoon around the edges of each muffin cup and use it to gently lift the bite out. If you're not serving these immediately, transfer them to a cooling rack, cool completely, transfer to an airtight container, and store in the refrigerator for up to 4 days.

NOTE: If you remove them from the pan while hot, you don't need to butter the metal pan. There is enough oil from the butter and cheese in the bites to keep them from sticking.

Jalapeño popper mac and cheese bites with sliced jalapeño on top.

Substitutions

It is easy to adjust the heat of these bites. Use additional jalapeños for more heat or fewer for less heat. Substitute hatch, Pueblo, or Anaheim chilis in place of the jalapeño peppers. 

For a more thorough discussion of the Scoville Heat Scale, which tells you how hot a pepper is, see our Jalapeño Breakfast Casserole post.

We recommend leaving the cream cheese as a binder for this dish, but substitute your favorite cheese for some or all of the cheddar cheese. Try some white cheddar, goat cheese, gruyere, smokey cheddar, or smokey gruyere to mix things up a little.

Top these with crispy bacon crumbles or blue cheese crumbles instead of (or in addition to) the jalapeño slice. Top the baked bites with a dollop of Blue Cheese Dip. Each variation is AMAZING! Sample some of each and discover your favorite.

Time saver and make ahead tips

Make ahead and bake later. Follow the recipe through step 16, let mixture cool, and store in the refrigerator in an airtight container for up to 4 days. When ready to bake, simply fill your muffin pans and bake according to recipe directions. If baking the bites straight from the fridge, it may take a few extra minutes to reach that delicious crispiness.

Bake ahead of time and reheat later: To save time on the day of your party, you can also bake these bites ahead of time. Let them cool completely, and then store in the refrigerator in an airtight container for up to 4 days. Remove from the refrigerator and place on a baking sheet while the oven preheats to 300°F. Once the oven is hot, place the bites into the oven until warmed through, usually 5-10 minutes.

Jalapeño popper mac and cheese bites on wood table.

Saving Leftovers

The FDA recommends discarding any perishable food that has been out at room temperature for more than 2 hours.

If you are within the FDA recommendations, these jalapeño popper mac and cheese bites will last in an airtight container in the refrigerator for up to 4 days. Remove and reheat in a 300°F oven until hot through.

Other favorite appetizer bites

Some common questions

Can these be made ahead of time?

These bites are perfect for making ahead of time. Prepare the bites through step 16 above and store the unbaked, cooled pasta mixture in the refrigerator for up to 4 days. Place in mini muffin tins and bake as needed. You can also bake them in advance and let cool. Refrigerate in an airtight container for up to 4 days. Reheat baked bites in a 300°F oven until warmed through.

How are these served?

We like to serve these jalapeño mac & cheese cups when they are hot with a side of Blue Cheese Dip. The dip helps bring even more of the jalapeño popper flavor and feel to these bites!

Can I use something besides jalapeño peppers?

Yes! While this is a jalapeño dish, it is absolutely okay to use a different kind of hot pepper. These would also be great with hatch chili peppers, Pueblo chili peppers, Anaheim chili peppers, or even Serrano peppers. For more information about peppers and the Scoville Heat Units, see our Jalapeño Breakfast Casserole post. 

Jalapeño popper mac and cheese bite topped with blue cheese dip.

Blue Cheese Dip

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Making your own homemade blue cheese dip is a breeze and much tastier than any store bought version. Serve alongside wings or an array of veggies like celery, carrots, bell peppers, broccoli, or cauliflower.

Blue cheese dip in a bowl with carrots and celery on a plate.

This easy blue cheese dip recipe is ready in just 5 minutes and is a perfect addition to your big game day or holiday party spread!

We love a good blue cheese dip with lots of chunky blue cheese mixed in, but keep reading for tips on turning this dip into a creamy blue cheese dressing for your favorite salads!

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Let's talk blue cheese

Selecting a quality cheese can sometimes be a challenge, and choosing a good blue cheese adds another level of complexity. Blue cheese is made by introducing mold cultures into the cheese. This sounds like it would be bad, memories of being told "don't eat moldy food" rearing its head! However, this type of mold is safe for us to eat.

Different blue cheeses offer different flavors, originate from different regions, use different types of milk, and undergo distinct processes. Many of the various blue cheeses have European Union (EU) law Protected Designation of Origin (PDO) status. This basically means for the cheese to use the name, it must be produced in a certain country, region, or city and adhere to specific processes.

Is it 'blue cheese' or 'bleu cheese'? They are both correct!
Bleu is the French spelling for blue and years ago this cheese was always spelled bleu cheese. However, in recent years the spelling blue cheese has come to be used more and more, so much so that in a recent Google search for 'bleu cheese' it actually asks if you meant 'blue cheese'.

Common types of blue cheese

Here are some basic descriptions of a few of the common types of blue cheese we see in our stores today.

Basic blue cheese, gorgonzola, stilton, and roquefort cheese on a board.
  • Basic Blue Cheese. This is actually a general category of cheese and the name for much of the blue cheese easily available to us. A basic blue cheese can be made from cow's milk, goat's milk, or sheep's milk. This particular blue cheese, Murray's Dansk Blue, has a lot of deep blue veins running through it which means it will have that tangy flavor we love in a blue cheese. In general, less veins, milder flavor.
  • Gorgonzola. Is made from cow's milk and named for the town of Gorgonzola, in the region of Lombardy in Italy. It's recognized by the EU and has PDO status; meaning it must be produced in Lombardy or Piedmont to carry the name. This can be a softer white gorgonzola with few veins or a strong, blue-veined gorgonzola. This is Murray's Treasure Cave Gorgonzola and had just a few veins running through it and a milder flavor than the Dansk Blue we had.
  • Stilton. Also covered under the EU PDO status, to be called 'stilton cheese' it must be produced in one of three English counties; Derbyshire, Nottinghamshire, or Leicestershire. It is made from cow's milk and has a crumbly, drier texture than other blue cheeses. It can also have a stronger flavor. This Murray's Stilton is a little darker in color than the other cheeses we had and has a stronger smell and flavor than our Dansk Blue or Treasure Cave Gorgonzola.
  • Roquefort. Roquefort is made from fresh, unpasteurized sheep's milk. It's protected by EU PDO status; it must be aged in the caves of Roqueort-sur-Soulzon in southern France to carry the name. It can be made in other parts of France (as long it is following the ingredient requirements) and then brought to the caves to age. This Murray's Roquefort is very creamy and soft with nice veins and a great flavor.

Main ingredients

See the recipe card below for a full list of ingredients and quantities.

Greek yogurt, salt and pepper, cream, chives, blue cheese, lemon juice, and sour cream in individual dishes.

As always, we recommend you use the best quality ingredients you can to make this creamy blue cheese dip.

  • Cheese. Use a good blue cheese for this dip, one that you like to eat. You can buy crumbles (if available) or buy a wedge and crumble your own. Leave crumbles on the larger size to have that delightful, chunky, blue cheese goodness in the dip. A good basic blue, gorgonzola, stilton, or roquefort will all work here.
  • Greek yogurt and sour cream. We use Chobani Greek yogurt and Tillamook sour cream in this dip, but use your brand of choice. We don't recommend using a low fat sour cream in this recipe.
  • Cream. The cream will thin the dip out to the desired consistency. You may need more or less depending on how thick or thin you want the dip.
  • Lemon juice. We recommend fresh squeezed lemon juice here to add that brightness we are looking for. Add a little at a time until you get the desired 'zing level'. (Yep! That's the technical term we are going with!)

How to make blue cheese dip

Blue cheese, sour cream, Greek yogurt, cream, lemon juice, and chives in a mixing bowl.

This is so easy to make! Add the ingredients (blue cheese, Greek yogurt, sour cream, chives, lemon juice, and cream) to a dish and stir until well mixed.

Store in an air tight container up to 7 days in the refrigerator.

Substitutions and additions

Use a traditional blue cheese, gorgonzola, stilton, or roquefort cheese. Crumble your own or use purchased crumbles. We don't recommend using a cambozola blue cheese as it can be too soft and more brie like which changes the texture of this dip.

We like the richness of cream, but you can also use half-and-half or even milk. If using half-and-half or milk you may not need as much as if you're using cream since they are thinner and it will take less to thin the dip out. Start with half the amount listed for cream and add in small amounts until the desired consistency is reached.

Blue cheese dip in a bowl with carrots and celery on a plate.

The tang from the Greek yogurt blends great with the sour cream, but you can also substitute mayonnaise for either of these. You may need to adjust the amount of lemon juice to get the bright flavor depending on the combination and amounts of Greek yogurt, sour cream, or mayonnaise you use.

Substitute green onions for chives.

Add some crispy bacon or crispy prosciutto.

Make this into a salad dressing by adding more cream or adding some half-and-half or milk to the dip. Add this in small amounts until you reach the desired consistency.

Saving Leftovers

The FDA recommends discarding any perishable food that has been out at room temperature for more than 2 hours.

If you are within the FDA recommendations, this creamy blue cheese dip will last in an airtight container in the refrigerator for up to a week.

Other favorite dip recipes

Blue cheese dip in a bowl with stalk of celery.

Common FAQ's

Can I make this ahead of time?

Absolutely! This is great made ahead of time. Just mix everything and store in an air tight container in the fridge for up to 7 days.

How do I serve this dip?

This is a great blue cheese dip for wings, fresh veggies, or chips. Use it to top potato skins or jalapeno poppers. Make it into a dressing for your favorite salad.

Can I freeze the dip?

We don't recommend freezing this dip. The cream, lemon, yogurt, and sour cream don't play well together when defrosting. It is super fast and easy to make. We recommend keeping the individual ingredients on hand and making a week's worth at a time. NOTE: You can freeze blue cheese individually and then thaw before adding to this recipe.

Can I make this without blue cheese?

You can, but then it isn't blue cheese dip. If you don't like blue cheese, we recommend you try our Creamy Herb Dip recipe.

Black Bean Corn Salsa

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Try this delicious black bean corn salsa for your next party! Serve with tortilla chips for a perfect snack or appetizer. Ready in under 30 minutes! Vegetarian. Gluten free.

Black beans, fresh grilled corn, red peppers, onions, cilantro dressing on tortilla chips.

This recipe for corn and black bean salsa is incredibly easy to make, taking less than 30 minutes to prepare. It's also noticeably tastier than the store-bought options. With our clever trick using canned or frozen corn, you can still achieve that delicious fresh corn flavor and speed up the process. Keep reading to find out how!

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Main Ingredients

Ingredients for black bean salsa with cilantro dressing.
  • Corn. We grill fresh corn on the cob to get the most flavor. This also works with canned or frozen corn. See the substitutions section below for more info.
  • Black beans. We use canned black beans but if you have some fresh cooked black beans they would be great!
  • Dressing. We keep this dressing simple and light with chopped fresh cilantro, olive oil, fresh lime juice, vinegar, and a bit of honey.
  • Extra flavors. We added some diced fresh jalapeño, diced red bell pepper, and diced white onion or shallot. NOTE: this batch and accompanying photos feature a white onion because a shallot wasn't available at the time. However, it's worth noting that the addition of a shallot adds a subtle touch of sweetness to the dish.
  • Salt and pepper. With the simplicity of these ingredients, it is important to remember the salt and pepper. When it comes to salt and pepper everyone's taste is different, so taste and add as needed when you assemble this salsa.

Try one of our other favorite dip recipes
Bacon Spinach Cheese Dip

All things corn!

Our house loves corn season and grilled sweet corn on the cob is our go to for this corn and black bean salsa. However, if it isn't corn season, or you just don't want to fire up the grill, canned or frozen corn also work great.

To achieve that boost of grilled flavor when using canned or frozen corn you can use the following method. Drain and rinse the kernels (thaw if frozen). Heat a heavy duty skillet until fairly hot. Add the drained corn kernels and let cook, stirring every few minutes, until they begin to brown or char a little. Remove from heat and cool.

Is there a difference between white corn and yellow corn?

Some sources suggest that yellow corn is marginally healthier than white corn, as explained in this Epicurious article. Some claim yellow corn is sweeter, while others claim that white corn is sweeter. We hold to the belief that there's no taste difference between yellow and white corn - they are just different colors. The sweetness difference comes from the type and variety of corn. There are 3 main types of corn; normal-sugar, sugar-enhanced, or super-sweet, with different varieties grown within each of these types. In the U.S. we don't have a lot of choice in the type of corn we can purchase but the majority of corn on the cob available is of the super-sweet type with different varieties grown in this type family.

Grilled corn on the cob and corn cut off the cob on a plate.

Grilling corn

Grilling corn for this recipe is simple. First, clean the corn. Remove the husk and silk from the ears of corn and give the corn cob a quick rinse. Second, place corn cobs on a HOT grill. If the grill is not hot enough it can take a very long time to get that nice char on the kernels. Rotate them every few minutes until you get the degree of char desired. Third, remove from the grill and cool until you can handle the corn. Now it's time to remove the kernels from the cob.

Removing kernels from the cob

  • For just a few ears of corn we like to just use a cutting board. Simply hold the thin end of the corn in one hand and place the stem end on a cutting board. Carefully slide a sharp knife down the corn cob to remove the kernels.
  • You can also do this with a small bowl placed upside down inside a larger bowl. Place the stem of the cob on the upside down bowl and cut the kernels off. The kernels will fall into the larger bowl.
  • Using a bundt pan also works! Place the stem on the hole in the center of the pan and using a sharp knife, cut the kernels off. They will fall into the bundt pan.

How to make black bean and corn salsa

Cilantro dressing in jar.

This recipe is so very easy and fast to make. In 4 easy steps you can have a fresh, delicious black bean corn salsa.

  1. Start by cleaning and grilling your corn. Then remove the kernels from the cob. NOTE: If using canned or frozen corn, thaw, rinse, and drain corn kernels.
  2. Mix the dressing ingredients in a container with a lid and shake to combine.
  3. Combine all the salsa ingredients into a mixing bowl and drizzle with the dressing. Stir to combine.
  4. Refrigerate until ready to serve.

Favorite substitutions

  • Corn. We love this dish with fresh summer corn grilled on the BBQ. If no BBQ is handy add corn on the cob to a heavy duty skillet over high heat and continue to turn until you get a nice char on the kernels. This salsa is equally good with canned or frozen corn. To get a little of that char flavor in the canned or frozen corn kernels, drain and rinse the kernels (thaw if frozen). Heat a heavy duty skillet and add the drained corn kernels. Cook, stirring every few minutes, until they begin to brown or char a little. Remove from heat and cool.
  • Spice level. Jalapeños vary in the level of heat so add more or less to fit your desired level of heat. Use Anaheim peppers to reduce the heat, serranos to increase the heat, or any combination of the three. See our Jalapeno Breakfast Casserole For a Crowd post for more information on jalapeños, spice levels, and Scoville Ratings.
  • Touch of color. Use a diced tomato in place of, or in addition to, the red bell pepper.
  • Dislike cilantro? Substitute parsley for the cilantro in the dressing.
  • Make it heartier. Add some cooked, diced chicken, crumbled feta cheese, or diced avocado. NOTE: if using avocado we recommend adding this right before serving as the avocado may begin to turn brown from being exposed to the air.
Black beans, fresh grilled corn, red peppers, onions, cilantro dressing in mixing bowl.

Time saver and make ahead tips

For maximum time saving, opt for canned or frozen corn and omit the step of 'skillet charring'. Simply thaw, rinse, and drain the corn kernels. Prepare the dressing. Combine all the salsa ingredients in a bowl, add the dressing and stir to combine. This takes under 10 minutes if using canned corn.

To allow the flavors to blend, we recommend making this salsa up to a day in advance. We prefer this salsa on the drier side, so a quick stir before serving should be all that's needed. However, if you are turning this into a salad or a topping for chicken, fish, or pork you may consider doubling the dressing. Add half when preparing the salsa and then add more, as needed, before adding the salsa into the salad or as a protein topping.

How to serve this black bean corn salsa

  • Serve as a snack or appetizer with tortilla chips.
  • Spoon over the top of grilled chicken, pork, or fish to add extra flavor and texture.
  • Top some chopped lettuce, tomatoes, avocados, and cucumbers for a delicious black bean and corn salad. Make some extra cilantro dressing to drizzle over the salad.
  • Sprinkle over nachos for an extra burst of texture and flavor
  • Add to tacos, burritos, or wraps for a delicious, fresh flavor boost.
Black beans, fresh grilled corn, red peppers, onions, and cilantro dressing in mixing bowl.

Saving Leftovers

The FDA recommends discarding any perishable food that has been out at room temperature for more than 2 hours.

If you are within the FDA recommendations, store the salsa in an airtight container in the fridge for up to 3 days. If needed, freshen up with a drizzle of lime juice.

Some of our other favorite snacks and dips

Some common FAQ's

What is the best corn to use for the black bean and corn salsa?

This recipe works great with fresh corn on the cob, canned corn, or frozen corn. Since there is no real flavor difference between white and yellow corn (see post above for more information) use whatever color you prefer and is available.

Can you freeze corn and black bean salsa?

We don't recommend freezing this salsa. It is so fast and easy to put together and freezing it will take away some of its freshness and crisp texture.

Is this corn and bean salsa spicy?

That will depend on how spicy hot the jalapeños used are. You can increase the spicy heat by using more jalapeños or a serrano pepper. Make it less spicy hot by using Anaheim peppers instead of jalapeños.

Black beans, fresh grilled corn, red peppers, onions, cilantro dressing with tortilla chips.

Jalapeño Breakfast Casserole for a Crowd

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Indulge in the delicious flavors of jalapeño poppers with this easy jalapeño breakfast casserole recipe. Designed for a large group, it's perfect for special occasions like Christmas, Mother’s Day, Father’s Day, Easter, baby and wedding showers, or when hosting guests! Plus it's gluten-free!

Piece of jalapeño egg casserole on a plate.

This easy-to-prepare dish combines the flavors of jalapeño poppers - for breakfast! It's a great make ahead breakfast casserole making it a perfect dish for those busy mornings, a great addition to any brunch table, or a great casual dinner option when paired with a fresh green salad and artisan french bread.

This recipe yields 15 generous pieces. If you need to serve more, just use the 2x or 3x button in the recipe card to easily adjust the number of servings for larger gatherings.

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Main ingredients

For a full list of ingredients and quantities see the recipe below.

Bacon, eggs, cream. butter, jalapeños, cream cheese, salt, and pepper in individual dishes.
  • Jalapeños. We use fresh jalapeños for this recipe. This would also work with roasted jalapeños. ¾ of one fresh jalapeño pepper is sliced and placed on top of the casserole while the remaining is diced and mixed into the eggs.
  • Eggs. Since this is loaded with bacon and cheese we plan about 1 egg per serving.
  • Cream. The cream helps achieve a creamier texture when baking eggs in the oven. You could also use half-and-half or milk.
  • Cheese. We use cream cheese here but this is also delicious with goat cheese, shredded cheddar, or gruyere.
  • Bacon. This is a key to any jalapeño popper recipe - lots of crispy bacon.

Try one of our favorite breakfast breads with this dish.
Blueberry Coffee Cake.

Let's talk about hot peppers

A Little History on Peppers and Heat

Capsaicin is the main chemical that makes hot peppers spicy hot and Wilbur Scoville, an American pharmacist, found a way to measure the amount of capsaicin in peppers. The level of spicy heat is measured in Scoville Heat Units (SHU) and there is a HUGE difference in the heat level of peppers.

  • Bell peppers are at the bottom with a rating of 0 SHU (meaning no heat).
  • Jalapeño peppers, commonly used in cooking, rate 2500-8000 SHUs.
  • Ghost peppers, which most of us have heard of, measures 800,000 - 1,000,000 SHUs. THAT'S HOT!
  • Pure Capsaicin is at the top of the scale with a rating of 15,000,000 SHU - Umm, NO - JUST NO!!
Sliced and diced jalapeños in dishes.

To help reduce the heat in peppers

  • Remove the ribs and seeds - most of the heat in peppers is in the ribs, since the seeds are attached to the ribs they pick up some of the heat. In order to remove the seeds you remove the ribs which is why recipes with hot peppers frequently just say 'remove the seeds'.
  • Roast the peppers at 400°F - studies show that capsaicin (the heat generator in peppers!) breaks down around 400°F. Plus roasting peppers brings a caramelly, smokey flavor to the peppers!
  • Add a little acid (lemon/lime juice) - acidic foods have a low pH and peppers have a high pH, so adding a little acid to peppers will help neutralize some of the heat.

If worried about the heat level in a dish, start with ½ the amount listed in any recipe and taste as you go.

Cooking with hot peppers

We recommend using gloves when cutting and seeding hot peppers, like jalapeños, especially if your hands are sensitive to the oils in hot peppers. Never touch your face or eyes when cutting hot peppers (we've been there and done that and it is NOT FUN)!

Since the heat in jalapeños varies with some quite hot and others not as hot, the number of jalapeños may need to be adjusted. In general, roasting jalapeños reduces the heat in them. For this recipe, we like leaving them raw, but you can definitely roast the jalapeños before adding to the egg mixture if you want. If you are sensitive to hot foods (yet still love these flavors!) use half of the diced jalapeño peppers or use anaheim peppers instead. If you like HOT dishes add another jalapeño or throw in a serrano pepper (which have a slightly highter SHU rating than jalapeños)!

Difference between an egg casserole, quiche, frittata, and strata?

These dishes are all VERY similar. They can all have additional ingredients like veggies, cooked meats, and cheese in them. Here are the main differences between each.

  • Breakfast egg casseroles are assembled, put into a casserole dish, and then cooked completely in the oven. Veggies might be roasted or sautéd before adding to the egg mixture, but the eggs are cooked entirely in the oven.
  • Quiche has a crust (like a pie crust) on the bottom. The egg mixture, which can sometimes be more custard like, is poured into the crust and baked.
  • Frittatas start cooking on the stove top when the eggs are poured into the hot skillet over the sautéd meat and veggies. It is then placed into the oven to finish cooking. Frittatas cook much faster than casseroles, quiches, or stratas.
  • Strata recipes usually have a layer of bread on the bottom of the dish with the egg mixture poured over the top and then baked.

How to make an egg casserole for a crowd

Easy breakfast casseroles are one of our favorite go-to dishes for larger groups or company. They are fast and easy to put together, versatile (add the ingredients you like), and delicious!

Diced bacon in baking dish before and after cooking.

First. If not using leftover, cooked bacon, you'll need to cook the bacon. When cooking bacon just for this casserole, we dice it into pieces, place it in a baking dish, and bake in a 425°F oven until crispy. This usually takes about 20 minutes. Drain and set aside until ready to assemble casserole.

PRO TIP: We like to meal-prep bacon (cook large batches of bacon and store in the fridge) to use in recipes all week long. Try one of our other favorite recipes using bacon during the week: Cheddar Bacon Croquettes, Bacon Spinach Cheese Dip, Bacon Deviled Eggs, Bacon Blue Cheese Asparagus, or Corn and Tomato Pizza with Bacon & Gruyere.

Whisking eggs, cream, salt and pepper in large bowl.

Second. Whisk the eggs, cream, salt, and pepper together.

Third. Add the diced jalapeños and pieces of cream cheese to the egg mixture and stir to combine (image 1 & 2 below). If necessary, use a fork or knife to break up cheese into smaller pieces so it is throughout the egg mixture. Add chopped, crispy bacon to mixture and stir until well mixed (image 3 & 4 below).

Adding bacon, cheese, and jalapeños to egg mixture.

Next step - assembling and baking casserole.

  • Melt the butter in a casserole dish and carefully move the dish around until the dish is covered with the melted butter. REMEMBER - the dish is hot so use hot pads when touching the dish.
  • Add the egg mixture to the buttered dish.
  • Place sliced jalapeños on top of the egg mixture.
  • Place in the oven, cover, and bake.
Baking dish with jalapeño popper egg mixture baked in oven.

Baking the egg casserole

Covering the baking dish prevents the top of this breakfast casserole from getting over-browned. If you like the top nice and brown then leave uncovered. Less brown, leave covered longer.

PRO TIP: We don't like using single use items (like foil or plastic wrap) in the kitchen. Whenever possible we use a cookie sheet as a cover for baking dishes instead of foil. It doesn't have to fit tight, just cover the top.

Equipment We Used

We strongly recommend using a glass or ceramic baking dish for baking this casserole, we used a 13 x 9 inch glass baking dish. Eggs can react with aluminum pans, causing them to turn green over time. An aluminum pan is okay if the eggs are going to be baked, cut, and served on a platter. However, if the eggs will sit in the baking pan for any length of time it's best to avoid using aluminum to avoid any discoloration. If you do use an aluminum pan and the eggs do turn green, they are still safe to eat, although they may not look as appealing.

Scaling up this breakfast casserole recipe? Use multiple pans or one larger pan. If you opt for a larger baking dish, ensure that it's not just deeper, as you want a maximum thickness of 1 ½ to 2 inches for the uncooked egg mixture. Anything thicker needs more time to bake and could potentially cook unevenly in the center of the dish. Keep in mind that the baking time may vary based on the size of pan you use and thickness of egg mixture, so be sure to check it periodically.

Our Favorite Riffs

This is a great base recipe and so easy to make your own!

  • Use leftover bacon. Cook bacon in large batches and store for your favorite breakfast dishes like this one or a Bacon Cheddar Egg Casserole.
  • Add some vegetables like broccoli, zucchini, bell peppers, or spinach.
  • Use anaheim peppers for a milder dish or spice it up even more with additional jalapeño peppers or some serrano peppers.
  • For a vegetarian option use a meat substitute like Beyond Meat or omit the bacon.
  • Substitute sausage or ham for the bacon.
  • We like using cream but milk or half-and-half also work.
  • Substitute goat cheese, shredded cheddar (white or yellow) cheese, or gruyere cheese for the cream cheese.
  • Add some diced fresh tomatoes, arugula, or chopped parsley on top of the casserole right before serving.
Pieces of jalapeño egg casserole on board.

Make ahead tips

This is a great make ahead breakfast casserole recipe. There are a few options for making in advance, select the option that works best for you.

  • Fully bake the casserole. Let the egg casserole cool completely, store in an airtight container in the refrigerator up to 3 days or freeze up to 2 months. Reheat to serve. NOTE: If time is of the essence in the morning, this would be the fastest morning option.
  • Mix the casserole the night before, cover and place in the refrigerator before baking. Remove baking dish from the fridge in the morning and let it come to room temperature while the oven heats up. Bake according to recipe instructions. Serve. If the casserole is still chilled, the baking time may need to increase slightly. 
    NOTE: Do not place a cold dish - especially glass or ceramic - into a hot oven, as the temperature difference can cause the dish to break.
  • Prep each step of the recipe but don't assemble the casserole until morning. Place each component; whisked eggs and cream, crispy bacon, diced cream cheese, and jalapeños (diced and sliced), in individual airtight containers and store them in the fridge. In the morning simply turn the oven on to preheat, remove each individual component from the fridge, assemble the casserole and bake for the recommended time. This approach eliminates concerns about placing cold dishes in a hot oven and it ensures the cooking time stays consistent with what's specified in the recipe.

Reheating tips

  • Do not place a cold dish - especially glass or ceramic - into a hot oven, as the temperature difference can cause the dish to break. Allow the dish to come to room temperature before placing in the oven. Do this by removing the casserole from the fridge while you preheat your oven to 350°F.
  • If the casserole is frozen, thaw overnight in the fridge.
  • For the entire casserole cover the dish and place in a pre-heated 350°F oven for 20-30 minutes or until warmed through.
  • Reheating individual pieces will not take as long as a whole casserole. We recommend checking it after 10 minutes and then every 5 minutes to see if they are heated through. You can also reheat individual pieces in the microwave but be careful not to heat too long as the eggs can become tough.
  • For food safety, the USDA recommends the inside of the eggs should reach a temperature of 165°F when reheating them.
Piece of jalapeño egg bake on a plate next to casserole dish.

How to serve this casserole

Cutting

This casserole yields 15 generous sized pieces. It can be cut into whatever size you like. We have cut it into the following:

  • 15 generous sized pieces (3" x 2.5" ish)
  • 18 good sized pieces (2.25" x 2+" ish)
  • 24 pieces (2" x 2" ish)
  • 48 pieces for appetizer buffets (1" x 1" ish)

Side dishes

This is great for breakfast, brunch, lunch, and even dinner. Add some easy biscuits, coffee cake, muffins, scones, mixed green salad, or fresh fruit for a satisfying meal.

Saving Leftovers

The FDA recommends discarding any perishable food that has been out at room temperature for more than 2 hours.

If you are within the FDA recommendations, this breakfast casserole is great for leftovers. Let cool and store in airtight containers in the fridge for up to 3 days. Reheat in the oven or microwave and serve.

Other favorite breakfast recipes

Some common FAQ's

Can you freeze egg casserole after it's baked?

Yes! You can freeze baked egg casseroles. Store in an airtight container and freeze for up to 2 months. Thaw in the refrigerator and follow the reheating instructions listed in the post above.

Can I make this a day in advance?

This is a great dish made ahead of time. You have a few options, select the one option that fits your schedule best.
- Bake this breakfast casserole in advance and refrigerate for up to 3 days or freeze for up to 2 months.
- Mix the ingredients together, cover, and store, unbaked, in the fridge overnight. Remove and bake in the morning.
- Store each prepared ingredient in individual containers in the fridge overnight. Assemble and bake in the morning. 
See post above for more details.

Piece of jalapeño egg casserole on a plate.

Bacon Cheddar Egg Casserole for a Crowd

by 2 Comments

This bacon, cheddar, and egg casserole for a crowd is a definite crowd pleaser. Perfect on special occasions like Christmas, Mother’s Day, Father’s Day, Easter, baby and wedding showers, or when hosting guests!

Piece of bacon, egg, cheese bake on a plate.

Bacon! Need I say more? We love bacon and this easy breakfast casserole is loaded! This dish is the perfect addition to any brunch table or a casual dinner with a fresh green salad and some artisan French bread.

Need an easy breakfast for a group? This bacon and egg casserole for a crowd recipe yields 15 generous pieces. Need to serve more? No problem! Just use the 2x or 3x button in the recipe card to easily adjust the number of servings for larger gatherings.

[feast_advanced_jump_to]

Basic ingredients

Eggs, cream, bacon, butter, green onions, cheddar cheese, salt and pepper in individual dishes.
  • Bacon. Crispy bacon and lots of it is what make this dish one of our favorites!
  • Eggs. Since we are loaded with bacon we plan 1 egg per serving.
  • Cream. This helps achieve a creamier texture when baking eggs in the oven.
  • Cheese. We used shredded cheddar cheese in this recipe but goat cheese, gruyere, or cream cheese are equally delicious.

See recipe below for full ingredient list and quantities.

Try one of our favorite breakfast breads with this dish.
Blueberry Coffee Cake.

Types of egg casseroles

What's the difference between an egg casserole, quiche, strata, and a frittata?

They are all VERY similar. They can all have additional ingredients like veggies, meats (cooked in advance), and cheese in them. Here are the main differences between each.

  • Breakfast egg casseroles are assembled, put into a casserole dish, and then cooked completely in the oven. Veggies might be roasted or sautéd before adding to the egg mixture, but the eggs are cooked entirely in the oven.
  • Quiche has a crust on the bottom (like a pie crust). The egg mixture, which can sometimes be more custard like, is poured into the crust and baked.
  • Strata usually has a layer of bread on the bottom of the dish with the egg mixture poured over the top and then baked.
  • Frittatas start cooking on the stove top when the eggs are poured into a hot skillet and then placed into the oven to finish cooking. Frittatas cook much faster than casseroles, quiches, or stratas.

How to make an egg casserole for a crowd

Breakfast casseroles are one of our favorite go-to dishes for larger groups or company. They are fast and easy to put together, versatile (add the ingredients you like), and delicious! There are really only 3 steps to making this egg casserole for a crowd.

Mixing eggs, milk, cheese, crispy bacon, green onions, salt and pepper for egg casserole for a crowd.
  1. Mix the eggs with cream, salt, and pepper and whisk until well mixed.
  2. Stir in the add-ins; green onion, cheddar cheese, crispy bacon and stir to combine.
  3. Melt butter in a casserole dish, pour in the egg mixture, and bake.

Equipment we used

We recommend using a glass or ceramic pan for best results (we used a 13 x 9 inch glass baking dish.) Eggs can react with aluminum pans, causing them to turn green over time. An aluminum pan is okay if the eggs are going to be baked, cut, and served on a platter. However, if you plan to serve the eggs on a buffet where they will sit in the baking pan it's best to avoid using aluminum to avoid any discoloration. If you do use an aluminum pan and the eggs do turn green, they are still safe to eat, although they may not look as appealing.

If you plan on scaling up this breakfast casserole recipe, you have the option of using multiple pans or one larger pan. However, if you opt for a larger baking dish, ensure that it's not just deeper, as you want a maximum thickness of 2 inches for the uncooked egg mixture. Anything thicker might need more time to bake and could potentially cook unevenly in the center of the dish. Keep in mind that the baking time may vary based on the size of pan you use, so be sure to check it accordingly.

Melting butter in a baking dish.

Favorite riffs and substitutions

This is a great base recipe and so easy to make your own!

  • Use leftover bacon. We have also been known to make extra bacon just so we can make this the next day.
  • Substitute onions, shallots, or leeks for the green onions.
  • Add some vegetables like broccoli, zucchini, bell peppers, or spinach.
  • Spice it up with some jalapeño peppers or hot sauce.
  • For a vegetarian option use a meat substitute like Beyond Meat.
  • Substitute sausage or ham for the bacon.
  • We like cream the best but milk or half-and-half also work.
  • Use goat cheese, shredded white cheddar cheese, cream cheese, or gruyere cheese instead of shredded cheddar cheese.
  • Add some diced fresh tomatoes, arugula, or chopped parsley on top of the casserole right before serving.

Make ahead tips

This recipe is a great make-ahead breakfast casserole. There are a few ways to do this, select the option that works best for you.

  • Fully bake the casserole. Let casserole cool completely, store in an airtight container in the refrigerator up to 3 days or freeze up to 2 months. Reheat to serve. NOTE: If time is of the essence in the morning, this would be the fastest option.
  • Mix the casserole the night before, cover and place in the refrigerator before baking. Remove baking dish from the fridge in the morning and let it come to room temperature while the oven heats up. Bake according to recipe instructions. Serve. If the casserole is still chilled, the baking time may need to increase slightly. 
    NOTE: Do not place a cold dish - especially glass or ceramic - into a hot oven, as the temperature difference can cause the dish to break.
  • Prep each step of the recipe but don't assemble the casserole until morning. Place each component; whisked eggs and cream, crispy bacon, shredded cheddar cheese, and sliced green onions, in individual airtight containers and store them in the fridge. In the morning turn the oven on to preheat, remove each individual component from the fridge, assemble the casserole and bake for the recommended time. This approach eliminates concerns about placing cold dishes in a hot oven and it ensures the cooking time stays consistent with what's specified in the recipe.
Unbaked and baked egg casserole for a crowd in baking dish.

Reheating tips

  • If frozen, thaw overnight in the fridge.
  • When ready to reheat, remove from the fridge while you pre-heat your oven to 350°F.
  • For the entire casserole, let it come to room temperature first. Cover the dish and place in a 350°F oven for 20-30 minutes or until warmed through.
  • Do not place a cold dish - especially glass or ceramic - into a hot oven, as the temperature difference can cause the dish to break.
  • If reheating individual pieces, it will not take as long as a whole casserole so check it after about 10 minutes and then every 5 minutes after.
  • You can also reheat individual pieces in the microwave. Just be careful not to heat too long as the eggs can become tough and rubbery.
  • For food safety, the USDA recommends the internal temperature of the eggs should reach 165°F when reheating them.

Baking the egg casserole

Covering the baking dish prevents the top of this breakfast casserole from getting over-browned. If you like the top nice and brown then leave uncovered. Less brown, leave covered longer.

Covering casserole dish in the oven with a cookie sheet.

PRO TIP: We don't like using single use items (like foil or plastic wrap) in the kitchen. Whenever possible we use a cookie sheet as a cover for baking dishes instead of foil. It doesn't have to fit tight, just cover the top.

How to serve this casserole

Cutting

This casserole yields 15 generous sized pieces. It can be cut into whatever size you like. We have cut it into the following sizes:

  • 15 generous sized pieces (3" x 2.5" ish)
  • 18 good sized pieces (2.25" x 2+" ish)
  • 24 pieces (2" x 2" ish)
  • 48 pieces for appetizer buffets (1" x 1" ish)

Side dishes

This is great for breakfast, brunch, lunch, and even dinner. Add some easy biscuits, coffee cake, muffins, scones, mixed green salad, or fresh fruit for a satisfying meal.

Saving Leftovers

The FDA recommends discarding any perishable food that has been out at room temperature for more than 2 hours.

If you are within the FDA recommendations, this casserole is great for leftovers. Let cool and store in airtight containers in the fridge for up to 3 days. Reheat in the oven or microwave and serve.

Other favorite breakfast recipes for large groups

Some common FAQ's

Can you freeze egg casseroles?

Yes! You can freeze baked egg casseroles Store in an airtight container and freeze for up to 2 months. Thaw in the refrigerator and follow the reheating instructions listed in the post above.

Can you make egg casseroles in advance?

Yes. You can bake this in advance and refrigerate for up to 3 days or freeze for up to 2 months. Mix the ingredients together, cover, and store, unbaked, in the fridge overnight. You can also prep this the day before and store components in individual containers, assemble, and bake in the morning. See post above for more details.

Piece of bacon, egg and cheese breakfast casserole.

Easy Homemade Biscuits for a Crowd

by 7 Comments

These easy homemade biscuits for a crowd are flaky and delicious! Only 6 pantry ingredients and ready in under 30 minutes. Vegetarian.

Flakey baked biscuit

This large batch biscuit recipe is very easy to make and great when you have a crowd. This biscuits for a crowd recipe makes 24 - 2 inch biscuits. Need more? Use the handy 2x or 3x button in the recipe to multiple the recipe. Add some butter, jam, honey, or gravy for a delicious addition to any breakfast or brunch table. Serve with butter and honey for a BBQ side dish.

[feast_advanced_jump_to]

Only 6 ingredients!

See recipe for exact measurements of ingredients.

Flour, salt, butter, baking powder, baking soda, milk in individual dishes for biscuits.
  • All-purpose flour. We have found there really is a difference in flours and love King Arthur or Bob's Red Mill for the best texture in our biscuits.
  • Butter. We use unsalted butter in our baking so we can control the salt in the final product.
  • Baking powder. Use an aluminum-free baking power like Bob's Red Mill or Rumford. If you’re using a baking powder with added aluminum, you may notice a slightly bitter or metallic taste in your baked goods. 
  • Milk. Use whole, 2%, or 1% - we don't recommend non-fat milk.
  • Other staples. Baking soda and salt.

Try another of our favorite breakfast recipes.
Ham and Gruyere Egg Casserole for a Crowd

How to make homemade biscuits

Because this is a large batch biscuit recipe we are using our Cuisinart to cut in the butter with the dry ingredients. This saves a lot of time from cutting it in with a pastry cutter or our hands but these biscuits can absolutely be done without a food processor.

Mix dry ingredients with butter and milk for homemade biscuits.
  1. Fit Cuisinart with the steel blade and add dry ingredients to the bowl.
  2. Add small cubes of butter to the bowl with the dry ingredients.
  3. Fit the lid on the food processor and pulse until the mixture resembles small peas. Try not to pulse too long or you will not have as many flaky layers in your biscuit.
  4. Pour flour-butter mixture into a large mixing bowl.
  5. Add milk to mixture in bowl.
  6. Use a spoon (or your hands) to mix the milk with the flour-butter mixture. Combine JUST until mixed.
Flattening dough and cutting biscuits.
  • Turn the biscuit dough onto a lightly floured cutting board.
  • Pat dough out. Fold over on itself and pat again.
  • Use a biscuit cutter to cut the biscuits.
  • Place on a baking sheet, brush tops with melted butter, and bake until golden brown.

Tips for making biscuits

Scratch made biscuits are actually easy and quick to make, but there are a few tips that will help produce a fluffy, flaky, soft biscuit.

  • Keep it cold! Cut the butter into the dry ingredients with a food processor, a pastry cutter, or your hands. Work quickly so the butter doesn't melt. If the butter gets soft (at any step) place the entire mixture into the fridge before moving on to the next step.
  • Use a kitchen scale! Measuring flour by volume (in cups) is notoriously unreliable, so if you must measure the flour in cups, use the scoop and level method for best results. Our recipe lists the gram measurements first followed by the volume measurements in the ingredients list.
  • Don't overwork the dough. Mix wet ingredients with the dry ingredients with a spoon JUST until they are well combined.
  • Fold the dough before cutting. Start by patting the dough to a thickness of about ½ inch. Then, fold it over on itself and pat it down again until it's about ⅔ inches thick. Cut the biscuits and place them on a baking sheet. Following this process will result in beautiful layers in your biscuits after they are baked.
  • Chill the biscuits before baking. We place our biscuits, on the sheet pan, in the freezer for 10 minutes or refrigerator for 20 minutes before baking. This allows the butter in the dough to firm up, which is crucial for creating the desired layers. During baking, the water in the butter will evaporate, resulting in a light and airy biscuit.
  • Brush with melted butter before baking. This is totally optional, but we love the flavor (plus the look) of the biscuits when brushed with melted butter.
Unbaked biscuits on a sheet pan brushed with melted butter.

Make ahead of time

These biscuits can be made ahead of time and stored baked or unbaked. Storing cut, unbaked biscuits in the freezer makes it easy to bake the exact number of biscuits you need as you need them. Make sure biscuits are always stored in airtight containers.

  • FOR BAKED BISCUITS
    • Refrigerate up to 2 days.
    • Freeze up to 1 month.
  • FOR UNBAKED BISCUITS
    • Refrigerate overnight, bake in the morning according to recipe.
    • Freeze up to 2 months. Place frozen biscuits on a metal baking sheet and place in a pre-heated 425°F oven for 12-18 minutes. Baking biscuits from frozen will take a few minutes longer than if they were baked fresh.

Favorite riffs

If you prefer buttermilk biscuits, this recipe can easily be adapted by using buttermilk instead of regular milk. Alternatively, you can create a substitute for buttermilk by combining ¼ cup of apple cider vinegar with 1 ¾ cups of milk to make sour milk. Simply stir the mixture together and add it to your biscuit dough for a tangy flavor.

Add some fresh herbs; rosemary, thyme, chives, and parsley are all great. We like fresh herbs here but you can also use dried herbs, just use ⅓ as many as if they were fresh.

Add other mix-ins; cheese (cheddar, parmesan, asiago, gruyere), crispy bacon, roasted peppers (jalapeño, seranno, anaheim, poblano).

Shape of biscuits. These biscuits can be cut with a round cutter, cut into squares with a knife, or made into a drop biscuit.

Baked biscuits on a sheet pan.

Saving leftovers

These biscuits will last on the counter 1-2 days. They will start drying out if stored much longer. You can keep them in the fridge for up to a week or freeze them up to 1 month. Make sure they are always stored in airtight containers.

To reheat biscuits wrap them in foil and place in a 350°F oven for 5-8 minutes. Uncover the tops of the biscuits and heat an additional 3-5 minutes. Wrapping them in foil first helps keep them from drying out. You can also reheat in a microwave in 10 second intervals until warm. They can dry out fast if heated too long in the microwave so heat in short intervals checking after each interval.

Flakey biscuits stacked on a board.

Other favorite breakfast recipes

Some common FAQ's about homemade biscuits

Can you make biscuits ahead of time?

Yes! They can be baked and stored on the counter (up to 2 days), in the fridge (up to a week), or frozen (up to 1 month). They can be stored unbaked overnight in the fridge or up to 2 months in the freezer.

Do you have to use a rolling pin to roll the dough?

No! We actually don't use a rolling pin, you can if you like but we find it ends up making the biscuits a little less fluffy. Work quickly with your hands to pat the dough out and cut the biscuits.

What if I don't have a biscuit cutter (or round cutter)?

No problem! Pat the dough into a rectangle and use a knife to cut biscuits into squares. You can also make drop biscuits by just dropping small scoops of dough onto a baking sheet.

Flakey baked biscuit

This recipe adapted from Life As A Strawberry.

Did you make this recipe?
Leave a comment and star rating below and let us know how it turned out!

Vegetarian Breakfast Casserole for a Crowd

by 2 Comments

This vegetarian breakfast casserole is perfect for a crowd on special occasions like Christmas, Mother’s Day, Father’s Day, Easter, baby and wedding showers, or when hosting guests! Vegetarian and Gluten Free!

Pieces of veggie breakfast casserole stacked on top of each other.

This recipe is an easy-to-prepare dish and a great make ahead vegetarian breakfast casserole that is perfect for those busy mornings. It is a great addition to any brunch table or paired with a fresh green salad and artisan French bread for a casual dinner.

This veggie breakfast casserole recipe yields 15 generous pieces and is perfect for a crowd. Need to serve more? No problem! Just use the 2x or 3x button in the recipe card to easily adjust the number of servings for larger gatherings.

[feast_advanced_jump_to]

Basic ingredients

Ingredient for veggie breakfast casserole in individual dishes.
  • Veggies. Use what you like and have on hand. We love spinach, mushrooms, broccoli, and red bell peppers. We try to use a combination of veggies to add texture and volume to the dish but just one or two is also good!
  • Eggs. Since this is loaded with veggies we plan about 1 egg per serving.
  • Cream. The cream helps achieve a creamier texture when baking eggs in the oven.
  • Cheese. We LOVE goat cheese. If goat cheese isn't your thing substitute shredded cheddar, gruyere, or cream cheese.

Try another of our favorite breakfast casseroles.
Ham and Gruyere Egg Casserole for a Crowd

Let's talk veggies!

Some veggies benefit from a quick sauté which adds flavor to this breakfast casserole. However, some vegetables are best added to the egg mixture without sautéing and some are best added after baking the casserole. Use any combination of veggies you like.

  • SAUTE THESE VEGETABLES
    • Onions, shallots, leeks
    • Mushrooms, peppers, zucchini, artichokes
    • Broccoli, squash, asparagus, potatoes, sweet potatoes, bok choy
  • ADD THESE VEGGIES WITHOUT SAUTÉING
    • Spinach
  • ADD THESE VEGETABLES AFTER BAKING CASSEROLE
    • Fresh tomatoes
    • Arugula

Basic order of operations

For a full list of ingredients and exact quantities, scroll to the recipe card below.

Sauté vegetables

Sautéing veggies for vegetarian breakfast casserole.

Add onions to a skillet with melted butter (image 1) and sauté over medium heat. Mix in the sliced mushrooms (image 2) and cook until the mushrooms are soft and starting to brown (image 3). Add broccoli florets and red peppers to the skillet (images 4 & 5). Sauté the veggies until bright in color (image 6) and set aside until you assemble the casserole.

Mix eggs and veggies

Mixing eggs, cream, and veggies in a large mixing bowl.

Add eggs, cream, salt, and pepper to a mixing bowl (image 1). Whisk to combine (image 2). Add fresh chopped spinach and stir to combine (images 3 & 4). Add sautéd veggies and stir until well mixed (images 4 & 5).

Assemble casserole

Preparing veggie egg casserole in baking dish for baking.

Add butter to a baking dish and place in the pre-heated oven to melt the butter. Carefully remove the baking dish with melted butter from the oven and tip dish so it is completely coated with the melted butter. Pour egg and veggie mixture into the hot baking dish. Crumble the goat cheese over the top of the casserole.

Bake casserole

Covering the baking dish prevents the top of this breakfast casserole with vegetables from getting over-browned. If you like the top nice and brown then leave uncovered. Less brown, leave covered longer.

PRO TIP: We don't like using single use items (like foil or plastic wrap) in the kitchen. Whenever possible we use a cookie sheet as a cover for baking dishes instead of foil. It doesn't have to fit tight, just cover the top.

Covering casserole dish in the oven with a cookie sheet.

Equipment we used

We used a 13 x 9 inch glass baking dish for this egg casserole. If you plan on scaling up this recipe, you have the option of using multiple pans or a larger one. However, if you opt for a larger baking dish, ensure that it's not just deeper, as you want a maximum thickness of 2 inches for the uncooked veggie and egg mixture. A thicker mixture might need more time to bake and could potentially cook unevenly in the center of the dish. Keep in mind that the baking time may vary based on the size of pan you use, so be sure to check it accordingly.

We recommend using a glass or ceramic pan for best results. Eggs can react with aluminum pans, causing them to turn green over time. An aluminum pan is okay if the eggs are going to be baked, cut, and served on a platter. However, if you plan to serve the eggs on a buffet where they will sit for a while it's best to avoid using aluminum to avoid any discoloration. If you do use an aluminum pan and the eggs do turn green, they are still safe to eat, although they may not look as appealing.

Unbaked and baked vegetarian egg casserole in baking dish.

Favorite riffs and substitutions

This is a great base recipe and so easy to make your own!

  • Use as many or as few different vegetables as you like.
  • Substitute onions or leeks for the shallots.
  • Sauté additional vegetables like zucchini, squash, or asparagus.
  • Spice it up with some jalapeño peppers or hot sauce.
  • Add some protein - meat substitute options (like Beyond Meat) to keep it vegetarian or bacon, sausage, or ham for non-vegetarian options.
  • Mix in other leafy greens like kale.
  • We like cream the best but milk or half-and-half also work.
  • Use shredded cheddar cheese, shredded white cheddar cheese, cream cheese, or gruyere cheese instead of goat cheese.
  • Sprinkle some diced fresh tomatoes or arugula on top of the casserole right before serving.
Egg casserole with veggies in a baking dish.

Make ahead tips

This recipe is a great make ahead breakfast casserole. There are a few ways to do this, select the option that works best with your schedule.

  • Fully bake the casserole, let cool completely, store in an airtight container in the refrigerator (up to 3 days) or the freezer (up to 2 months). Reheat to serve. NOTE: If time is of the essence in the morning, this would be the fastest option.
  • Mix the casserole the night before but don't bake until morning. Cover the unbaked casserole dish and store in the refrigerator overnight. Remove baking dish from the fridge in the morning and let it come to room temp while your oven heats up. Then bake according to directions and serve. If the casserole is still chilled, the baking time may need to increase slightly. NOTE: Do not place a cold dish - especially glass or ceramic - into a hot oven, as the temperature difference can cause the dish to break.
  • Prep each step of the recipe but don't assemble the casserole until morning. Place each component such as sautéed veggies, whisked eggs and cream, spinach, and crumbled goat cheese, in individual airtight containers and store them in the fridge. In the morning turn the oven on to preheat, remove each individual component from the fridge, and assemble the casserole and bake for the recommended time. This approach eliminates concerns about placing cold dishes in a hot oven and it ensures the cooking time stays consistent with what's specified in the recipe.

Reheating tips

  • When ready to reheat, remove casserole from the fridge and preheat your oven to 350°F.
  • Allow the baking dish to come to room temperature before reheating. Do not place a cold dish - especially glass or ceramic - into a hot oven, as the temperature difference can cause the dish to break.
  • Cover the dish and place in a 350°F oven for 20-30 minutes or until warmed through.
  • Individual pieces can be reheated in the oven as described (check for doneness in 5 minute increments) or can be reheated in the microwave. Just be careful not to heat in the microwave too long as the eggs can become tough.
  • To reheat from frozen, thaw overnight in the fridge before following the above instructions.
  • For food safety, the USDA recommends the inside of the eggs should reach a temperature of 165°F when reheating them.
Pieces of veggie breakfast casserole stacked on top of each other.

Saving Leftovers

The FDA recommends discarding any perishable food that has been out at room temperature for more than 2 hours.

If you are within the FDA recommendations, this casserole is great for leftovers. Let cool and store in airtight containers in the fridge for up to 3 days. Reheat in the oven or microwave and serve.

Other favorite breakfast recipes

Some common FAQ's

Can I make this in advance?

Yes. This can be made up to 3 days in advance. Let it cool completely, cover tight, and store in the fridge. Let the casserole come to room temperature, cover the dish and place in a 350°F oven for 20-30 minutes or until warmed through. DO NOT place a cold glass or ceramic dish into a hot oven as it can break. See post above for more reheating instructions.

Can I make this the night before and bake in the morning?

Yes! You can follow the recipe up to baking but cover and store in the fridge overnight instead of baking. Remove baking dish from the fridge in the morning and let it come to room temp while your oven heats up. Then bake according to directions and serve. You can also make each component and store individually in the fridge. Assemble casserole in the morning, bake, and serve. NOTE: Do not place a cold dish - especially glass or ceramic - into a hot oven, as the temperature difference can cause the dish to break.

Can you save any leftovers?

Yes - if you are within the FDA recommendations (see post above for more information) this breakfast casserole will store in the fridge for up to 3 days.

Can you freeze this casserole?

Yes! Bake this casserole as directed and let cool completely. Store in an airtight container and freeze for up to 2 months. See reheating tips listed in the post above for reheating instructions.

Piece of vegetable breakfast casserole on a plate.

Ham and Gruyere Egg Casserole For a Crowd

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This breakfast casserole with ham and cheese is our go-to when we want a delicious and filling breakfast! It’s a great option for a weekend breakfast or holiday brunch, whether you’re celebrating Mother’s Day, Easter, or Christmas.

Piece of ham and cheese egg casserole.

This easy breakfast casserole recipe is a great addition to any brunch table. Perfect for a crowd, the recipe yields 15 satisfying pieces. Need to serve more? No problem! Just click on the 2x or 3x button in the recipe card to easily adjust the servings for larger gatherings!

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Basic ingredients

Eggs, sliced leeks, cream, butter, diced ham, gruyere cheese, salt, and pepper in individual dishes.
  • Leeks. The leeks add a little sweetness that goes perfect with the ham and gruyere cheese!
  • Eggs. Since this is loaded with ham and cheese we plan about 1 egg per serving.
  • Cream. The cream helps achieve a creamier texture when baking eggs in the oven.
  • Cheese. A nice gruyere goes great with the sweetness of the leeks.
  • Ham. A great use for leftover ham or use a ham steak and dice into bite-sized pieces.

Try another of our favorite brunch recipes.
Mini Puff Pastry Egg Bites

Leeks 101

Don't be intimidated by leeks! They are like a mild, BIG green onion with two main differences in preparation. First, leeks grow in sandy soil and sand gets trapped in the leaves of the leek. They must be rinsed thoroughly before using to make sure all the sand is removed. Second, unlike with a green onion, we don't use the dark green part of the leek as it can be a little bitter and tough.

Leek with the top and root trimmed off.

How do I prepare leeks?

Cut the leeks. Cut the dark green tops off the top of the leeks and cut the roots off the bottom. Slice the remaining leek (the white and light green pieces) in half lengthwise. Place the flat side down on the cutting board and slice into thin slices.

Clean the leeks. This is a crucial part in preparing leeks. Place all the leek slices in a large bowl of cold water. Stir the pieces around to shake all of the sand and dirt loose. Use your hands or a slotted spoon to remove the leeks from the water, leaving the dirt at the bottom of the bowl. If the leeks were very sandy, repeat this step a second time. Don’t drain the leeks by pouring into a colander - this would pour all the sand and dirt in the bottom of the bowl back onto the leeks!

Leeks, sliced and cleaned in a bowl of water.

How much green do I trim off my leeks?

A lot of people recommend trimming the ENTIRE dark green portion of your leeks and only use the white and lightest green portion for cooking. The dark green parts of leeks are perfectly edible, but are often discarded because they can be a little bit tough or bitter.

We trimmed off most (but not all) of the dark green pieces of each leek in this ham, egg, and cheese casserole recipe. Just cut off the dark green area leaving the light green and white of the leek. The dark green part, besides being a little tough, will add a slight bitterness to the dish we don't want in this ham, cheese, and egg casserole. NOTE: There are some dishes where you want that complex, bitter flavor.

The takeaway here is trim your leeks however you want! The recipe below includes cup measurements; if you'd like to trim off all the dark green of each leek and use only the white and VERY light green parts, go for it! You may need an extra leek to ensure you have enough for this recipe. (The dark green pieces of leeks are good added to chicken stock or turkey stock!)

Order of operations

See recipe below for full set of instructions.

Prepare eggs

Eggs, cream, salt and pepper mixed in large mixing bowl.
  • Crack eggs into a large bowl.
  • Gently whisk the eggs, cream, salt and pepper until completely combined.

Sauté leeks and ham

Cooking leeks and ham in cast iron skillet.
  • Melt butter in a heavy skillet.
  • Add sliced leeks and sauté until soft.
  • Stir in diced ham and cook until ham and leeks just start to brown.
  • Remove from the heat and set aside until assembling.

Assemble breakfast casserole with ham

Assembling ham and gruyere egg casserole in glass baking dish.
  1. Melt butter in the casserole dish and carefully tilt dish so the dish is coated with butter.
  2. Spread sautéed leeks and ham in the bottom of the casserole dish.
  3. Top leeks and ham with most of the cheese - save about ½ cup for topping the casserole.
  4. Pour egg mixture over the top of the shredded gruyere cheese.
  5. Sprinkle the remaining shredded cheese over the egg mixture.
  6. Bake in a 350°F oven.

Baking ham and cheese breakfast casserole

Covering casserole dish in the oven with a cookie sheet.

Covering the baking dish prevents the top of this breakfast casserole with ham and cheese from getting over-browned. If you like the top nice and crispy, brown then leave uncovered. Less brown, leave covered longer.

PRO TIP: We don't like using single use items (like foil or plastic wrap) in the kitchen. Whenever possible we use a cookie sheet as a cover for baking dishes instead of foil. It doesn't have to fit tight, just cover the top.

Ham and gruyere egg casserole cut into 15 large pieces.

Equipment

Size of baking dish. We used a 13 x 9 inch baking pan for this egg casserole. If you are multiplying this recipe, you can bake this in multiple pans or a larger pan. However, if you use a larger pan, make sure it isn't just deeper, as you still want the leek, cheese, and egg mixture (before baking) to be no more than 2 inches thick. A thicker mixture may take longer to bake and may not cook evenly in the middle of the dish.

Type of pan to use. We recommend using a glass or ceramic pan for best results. Eggs can react with aluminum pans, causing them to turn green over time. An aluminum pan is okay if the eggs are going to be baked, cut and served on a platter. However, if you plan to serve the eggs on a buffet where they will sit for a while it's best to avoid using aluminum to avoid any discoloration. If you do use an aluminum pan and the eggs do turn green, they are still safe to eat, although they may not look as appealing.

Some favorite riffs

This breakfast casserole with ham and gruyere cheese is a great base recipe and so easy to make your own.

  • Replace the ham with bacon or sausage.
  • We like cream the best but milk or half and half will also work.
  • Use shredded cheddar cheese, shredded white cheddar cheese, cream cheese, or goat cheese instead of gruyere cheese.
  • Add additional veggies - spinach, bell peppers, broccoli, mushrooms, and asparagus are all good.
  • Spice it up a little with some jalapeño peppers or a drizzle of hot sauce.
Ham and cheese egg casserole pieces topped with chopped parsley.

Make ahead tips

This breakfast casserole with ham and cheese can be made ahead of time and reheated in the morning. Mix and bake the egg breakfast casserole as directed, let it cool completely, and store in an airtight container in the refrigerator up to 3 days or the freezer up to 2 months. NOTE: You can store this in individual pieces or as a whole casserole.

Reheating tips

  • REMINDER: Do not place a cold dish - especially glass or ceramic - into a hot oven, as the temperature difference can cause the dish to break. Allow the dish to come to room temperature before placing in the oven. Do this by removing the casserole from the fridge while you preheat your oven to 350°F.
  • For the entire casserole cover the dish and place in a 350°F oven for 20-30 minutes or until warmed through.
  • Reheating individual pieces will not take as long as a whole casserole. We recommend checking them every 5 minutes to see if they are heated through. You can also reheat individual pieces in the microwave. Just be careful not to heat too long as the eggs can become tough.
  • If the casserole is frozen, thaw overnight in the fridge.
  • For food safety, the USDA recommends the inside of the eggs should reach a temperature of 165°F when reheating them.

Saving Leftovers

The FDA recommends discarding any perishable food that has been out at room temperature for more than 2 hours.

If you are within the FDA guidelines, place any leftovers in an airtight container in the fridge for up to 3 days or the freezer for up to 2 months. Reheat before serving.

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Common FAQ's

Can I make this in advance?

Yes. Make this in advance and store for up to 3 days in the refrigerator or up to 2 months in the freezer. NOTE: You can store this in individual pieces or as a whole casserole. Reheat in a 350°F oven when ready to serve.
See above for more reheating instructions.

Can I assemble this ham breakfast casserole the night before and bake the next morning?

Yes - HOWEVER, we recommend making the casserole up to pouring the eggs over the top (step 9 in the recipe). Whisk the eggs and cream and refrigerate them separate from the other ingredients in the fridge overnight. In the morning pour the egg mixture over the leeks, ham, and cheese and top with the remaining cheese. Bake and serve.

Can you freeze the casserole after it is baked?

Yes, bake as directed and let cool completely. Freeze the whole casserole or individual pieces in an airtight container for up to 2 months. See above for more notes on reheating the egg casserole.

Piece of ham and cheese egg casserole.