These decadent and creamy Hawaiian cream cheese cinnamon rolls are the perfect shortcut to get soft and creamy cinnamon rolls from oven to table in less than 30 minutes. 

Why You’ll Love This Recipe

1. Uses store-bought King’s Hawaiian rolls for a quick and easy base.
2. A rich cream cheese filling makes them extra decadent.
3. Perfect for beginners who want to learn how to make cinnamon rolls without yeast dough.
4. Shareable, pull-apart style that makes them a party-ready treat.

How to Make Hawaiian Cream Cheese Cinnamon Rolls

Preheat and prepare. Preheat your oven to 375°F and grease a 9×13 baking dish with butter or nonstick spray. 

Prepare the rolls. Prepare the Hawaiian rolls by placing them into your prepared casserole dish. Use a small knife to carefully cut a small square in the top of each roll, but make sure you don’t cut all the way through to the bottom of the bread. Pull out a small amount of the bread and set it aside.

Make the butter mixture. In a small bowl, whisk together the melted butter, brown sugar, cinnamon, and vanilla.

Make the filling. In a mixing bowl, add the softened cream cheese and beat with an electric hand mixer for 1-2 minutes until the mixture is fluffy and creamy. Add the granulated sugar and egg, mixing until well incorporated.

Fill the rolls. Use a pastry brush to brush the mixture over the tops and insides of each roll. Make sure you get in all the nooks and crannies and be generous with the butter. Spoon generous heaps of the filling into the well of each roll. 

Bake. Bake for 15 minutes, or until the rolls are a deep golden color and the cream cheese filling has set. Let the rolls cool in the dish for about 5 minutes before slicing them into individual portions and serving warm.

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More Hawaiian Roll Recipes

Boston Cream Pie Hawaiian RollsCheesy Hawaiian Garlic BreadHawaiian Cream Cheese Cinnamon RollsHam Sliders

Hawaiian Cream Cheese Cinnamon Rolls Recipe

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Hawaiian Cream Cheese Cinnamon Rolls

Make these Hawaiian Cream Cheese Cinnamon Rolls with Hawaiian rolls, cream cheese, and cinnamon topping. An easy viral recipe!

Course Breakfast, Dessert

Cuisine American

Keyword cinnamon rolls, hawaiian rolls

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 12 rolls

Equipment

• 9×13 baking dish
• Non-Stick spray
• pastry brush
• mixing bowls
• Electric mixer or whisk
• small knife
• spoon

Ingredients

For the Rolls:

• 1 12 Count Package King’s Hawaiian original sweet rolls
• ½ cup butter, melted
• 3 Tablespoons dark brown sugar
• 1 Tablespoon ground cinnamon
• ½ teaspoon vanilla extract

For the Cream Cheese Filling:

• 1 8-ounce brick full-fat cream cheese, softened
• 3 Tablespoons granulated sugar
• 1 large egg

Instructions

• Preheat and prepare. Preheat your oven to 375°F and grease a 9×13 baking dish with butter or nonstick spray.
• Prepare the rolls. Prepare the Hawaiian rolls by placing them into your prepared casserole dish. Use a small knife to carefully cut a small square in the top of each roll, but make sure you don’t cut all the way through to the bottom of the bread. Pull out a small amount of the bread and set it aside.
• Make the butter mixture. In a small bowl, whisk together the melted butter, brown sugar, cinnamon, and vanilla. Use a pastry brush to brush the mixture over the tops and insides of each roll. Make sure you get in all the nooks and crannies and be generous with the butter.
• Make the filling. In a mixing bowl, add the softened cream cheese and beat with an electric hand mixer for 1-2 minutes until the mixture is fluffy and creamy. Add the granulated sugar and egg, mixing until well incorporated.
• Fill the rolls. Spoon generous heaps of the filling into the well of each roll.
• Bake. Bake for 15 minutes, or until the rolls are a deep golden color and the cream cheese filling has set. Let the rolls cool in the dish for about 5 minutes before slicing them into individual portions and serving warm.

Notes

Storage Instructions:

If you have leftover cream cheese cinnamon rolls, allow them to cool completely before storing them. Transfer to an airtight container and keep in the fridge for 2-3 days.

How can I reheat this dish?

You can reheat larger portions in the oven or use the microwave for individual portions.

Oven: Pop the cinnamon rolls into a baking dish and heat at 350°F for about 10 minutes or until warmed throughout.

Microwave: Place the cinnamon roll onto a microwave-safe plate and heat for 15-20 seconds on high.

The post Hawaiian Cream Cheese Cinnamon Rolls appeared first on The Blogette.

The Best Cheesy Breakfast Pizza Recipe

Loaded with cheesy scrambled eggs, savory sausage, and crispy bacon, this handheld breakfast is the perfect combination of comfort food and convenience. Whether you’re feeding a hungry family or looking for a weekend brunch idea, this breakfast pizza is sure to be a crowd-pleaser.

Why You’ll Love This Breakfast Pizza

• Quick & easy – Ready in about 30 minutes
• Ultra cheesy and savory
• Customizable with your favorite breakfast toppings
• Perfect for busy mornings or feeding a crowd
• Freezer-friendly for make-ahead mornings

This cheesy breakfast pizza recipe is loaded with scrambled eggs, sausage, and bacon on a golden crust. It’s perfect for brunch, weekends, or meal prep. Easy and delicious!

Ingredients You’ll Need

Here’s everything you’ll need to make this cheesy, comforting breakfast pizza:

Shopping List:

• Eggs
• Whole milk
• Queso cheese dip
• Salt
• Pepper
• 1 pound breakfast sausage
• 1 (13-ounce) tube refrigerated pizza crust
• 2 tablespoons salted butter, melted
• 1 cup freshly grated Colby Jack cheese
• 8 strips bacon, cooked and crumbled
• 2 tablespoons sliced chives

How to Make Breakfast Pizza (Step-by-Step)

1. Scramble the Eggs

In a large bowl, whisk together the eggs, milk, queso, salt, and pepper. Cook in a skillet over medium heat until fluffy. Set aside.

2. Cook the Sausage

Brown the breakfast sausage in the same skillet, breaking it up as it cooks. Drain and set aside.

3. Prep the Crust

Preheat your oven to 375°F. Line a baking sheet with parchment paper or spray with nonstick spray. Roll out the pizza crust and shape into a round or square. Brush with melted butter.

4. Assemble the Pizza

Evenly layer the cooked sausage over the crust, followed by the scrambled egg mixture and Colby Jack cheese.

5. Bake

Bake for 20 minutes in a preheated oven, or until the crust is golden and crispy.

6. Garnish & Serve

Remove from the oven and sprinkle with bacon crumbles and sliced onions. Slice and serve warm!

Storage & Reheating Tips

Storing Leftovers

Cool completely, then store slices in an airtight container, foil, or plastic wrap in the refrigerator for 3–4 days.

Reheating Options

• Oven: 350°F for 10 minutes
• Air Fryer: 360°F for 5–6 minutes
  Avoid the microwave—your crust will thank you!

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Whether you’re serving guests or just craving a hearty breakfast that goes beyond toast and cereal, this Breakfast Pizza delivers on flavor, ease, and family-favorite appeal. One bite, and you’ll want to make it part of your weekend routine!

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Breakfast Pizza Recipe

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Breakfast Pizza

This cheesy breakfast pizza is loaded with scrambled eggs, sausage, and bacon on a golden crust. Perfect for brunch, weekends, or meal prep. Easy and delicious!

Course Breakfast

Cuisine American

Keyword breakfast, pizza

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4

Equipment

• Large Bowl
• Whisk – If you don’t have a whisk, you can use a fork to scramble your eggs
• Nonstick skillet – I used a 12-inch skillet for this recipe
• Baking sheet – My baking sheet was a round 16 inch pizza pan but you can use a 9×13 pan instead
• Parchment paper – If you don’t have parchment paper, you can spray your baking sheet with nonstick cooking spray or brush it with a bit of oil to prevent the dough from sticking

Ingredients

• 6 large eggs
• ½ cup whole milk
• ½ cup queso cheese dip
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 pound breakfast sausage
• 1 13-ounce tube refrigerated pizza crust
• 2 Tablespoons salted butter melted
• 1 cup freshly grated colby jack cheese
• 8 strips bacon cooked crispy and crumbled
• 2 Tablespoons sliced chives

Instructions

• 1. Scramble the Eggs – In a large bowl, whisk together the eggs, milk, queso, salt, and pepper. Cook in a skillet over medium heat until fluffy. Set aside.
• 2. Cook the Sausage – Brown the breakfast sausage in the same skillet, breaking it up as it cooks. Drain and set aside.
• 3. Prep the Crust – Preheat your oven to 375°F. Line a baking sheet with parchment paper or spray with nonstick spray. Roll out the pizza crust and shape into a round or square. Brush with melted butter.
• 4. Assemble the Pizza – Evenly layer the cooked sausage over the crust, followed by the scrambled eggs and Colby Jack cheese.
• 5. Bake – Bake for 20 minutes, or until the crust is golden and crispy.
• 6. Garnish & Serve – Remove from the oven and top with bacon crumbles and sliced chives. Slice and serve warm!

Notes

Storage & Reheating Tips

Storing Leftovers

Cool completely, then store slices in an airtight container in the fridge for 3–4 days.

Reheating Options

• Oven: 350°F for 10 minutes
• Air Fryer: 360°F for 5–6 minutes
  Avoid the microwave—your crust will thank you!

The post Breakfast Pizza appeared first on The Blogette.

Rainbow Smoothie

Perfect for breakfast or a healthy treat, it’s a delicious way to brighten your day! It’s also a fun rainbow recipe for St. Patrick’s Day. This rainbow smoothie offers a vibrant blend of flavors in one glass.

Each layer presents a unique fruity experience. It’s a celebration of tropical and berry notes with combinations like tangy mango, sweet strawberries, creamy bananas, and refreshing blueberries. Every sip is a colorful burst of freshness and natural sweetness that’s both delicious and energizing.

Ingredients:

• Bananas – You may be able to find frozen bananas in the frozen fruit section of the grocery store to save yourself time.  
• Vanilla Greek yogurt – You can use regular or plain yogurt instead of Greek or vanilla. 
• Frozen raspberries
• Frozen strawberries – In the pink layer, you could also try using pink dragonfruit in place of the strawberries. 
• Cranberry juice – Although the color will be less vibrant, you could substitute all of the juices for coconut water. 
• Mandarin orange – A regular orange will work too. You’ll only need about ⅓ of the orange.
• Frozen mango
• Orange juice – This can be store-bought or freshly squeezed. Or you can use carrot juice for a more vibrant orange color.
• Frozen pineapple chunks 
• Pineapple juice – Feel free to juice your own pineapple juice if you have a juicer. 
• Fresh spinach 
• Apple juice
• Frozen blueberries – You can try blackberries, too, for a darker purple color. 
• Blue spirulina powder – This is an organic food coloring. Or blue food coloring can be used. This helps the blue layer become more vibrant. Blue spirulina is easily found at most health food stores. 
• Coconut water – This is great for hydration. 
• Grape juice – Make sure to use purple grape juice and not white grape juice for a bright color. 
• Vanilla almond milk – You could use unsweetened almond milk, coconut milk, cashew milk, or regular cow’s milk. 

Supplies:

1. blender 
2. bowls 
3. small measuring cup
4. 16-ounce drink glasses
5. strays or skewers
6. toothpicks

Red Layer

1. Frozen banana
2. Vanilla Greek yogurt
3. Frozen raspberries
4. Frozen strawberries
5. Cranberry juice

Orange Layer

1. Frozen banana
2. Vanilla Greek yogurt 
3. Mandarin orange
4. Frozen mango
5. Orange juice

Green Layer

1. Frozen banana, sliced
2. Vanilla Greek yogurt 
3. Spinach
4. Frozen pineapple chunks
5. Apple juice

Purple Layer

1. Bananas
2. Vanilla Greek yogurt 
3. Frozen pineapple chunks
4. Frozen blueberries
5. Blue spirulina powder OR a small amount of blue food coloring
6. Coconut water

Blue Layer

1. Frozen banana
2. Greek yogurt
3. Frozen pineapple chunks
4. Blue spirulina powder OR a small amount of blue food coloring
5. Apple juice

Pink Layer

1. Frozen banana, sliced
2. Vanilla Greek yogurt 
3. Frozen strawberries 
4. Vanilla almond milk

Set aside to chill. Transfer the smoothies to a small bowl or cup and place them in your refrigerator (or freezer) while you rinse and prep the blender between making the different colors.

Layer the rainbow. Carefully layer each color smoothie in glasses in rainbow order. Use a measuring cup that fits inside of the glass to pour each layer so that it doesn’t drip on the sides of the glass. This way, the colors won’t blend.

To make it tye die. Get a tie-dye effect by using a straw or stir skewer to gently push each color layer into each other around the sides of the glass.

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Garnish and serve. Skewer leftover pieces of fruit on a toothpick for garnish and serve chilled.

More Drink Recipes

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Rainbow Smoothie Recipe

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Rainbow Smoothie

Packed with fruit and is perfect for breakfast or a healthy treat! It's also a fun rainbow recipe for St. Patrick's Day.

Course Breakfast, Dessert, Snack

Cuisine American

Keyword Smoothie

Prep Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 2 (16 ounce) smoothies

Equipment

• Blender
• Bowls or cups
• Small measuring cup
• Tall drinking glasses
• Straws or skewers
• toothpicks

Ingredients

Red Layer

• ½ frozen banana sliced
• ¼ cup vanilla Greek yogurt
• ¼ cup frozen raspberries
• ¼ cup frozen strawberries
• ½ cup cranberry juice

Orange Layer

• ½ frozen banana sliced
• ¼ cup vanilla Greek yogurt
• 1 mandarin orange peeled
• ¼ cup frozen mango
• ½ cup orange juice

Yellow Layer

• ½ frozen banana sliced
• ¼ cup vanilla Greek yogurt
• ½ cup frozen pineapple chunks
• ½ cup pineapple juice

Green Layer

• ½ frozen banana sliced
• ¼ cup vanilla Greek yogurt
• ½ cup spinach
• ½ cup frozen pineapple chunks
• ½ cup apple juice

Purple Layer

• ½ frozen bananas sliced
• ¼ cup vanilla Greek yogurt
• ¼ cup frozen pineapple chunks
• ½ cup frozen blueberries
• 1 teaspoon blue spirulina powder OR a small amount of blue food coloring
• ½ cup coconut water

Blue Layer

• ½ frozen banana sliced
• ½ cup Greek yogurt
• 1 cup frozen pineapple chunks
• 1 ½ teaspoons blue spirulina powder OR a small amount of blue food coloring
• ¼ cup apple juice

Pink Layer

• 1 frozen banana sliced
• ½ cup vanilla Greek yogurt
• 1 cup frozen strawberries
• ½ cup vanilla almond milk

Instructions

• Make the smoothie layers. For each color layer: Combine the ingredients in a blender and blend until smooth. If the smoothie is too thick and won’t blend, stream in more juice, a little at a time until it is smooth but still thick.
  
• Set aside to chill. Transfer the smoothie to a small bowl or cup and place it in your refrigerator (or freezer) while you rinse and prep the blender for the next color. Keep them cold!
  

Assembly

• Layer the rainbow. Carefully layer each color smoothie in glasses in rainbow order. Use a measuring cup that fits inside of the glass to pour each layer so that it doesn’t drip on the sides of the glass. This way, the colors won't blend.
  
• To make it tye die. Get a tie-dye effect by using a straw or stir skewer to gently push each color layer into each other around the sides of the glass. 
  
• Garnish and serve. Skewer leftover pieces of fruit on a toothpick for garnish and serve chilled.

Notes

Storage Instructions:

If you have leftover rainbow smoothies, you can store them for a couple of hours in the refrigerator. Beyond a few hours, the colors will start to blend together. Although they won’t be as pretty, they’ll still taste great.

What is another variation I can make?

Make these rainbow smoothies into smoothie popsicles for another fun variation. You can pour the smoothie layers into a popsicle mold and freeze them overnight. These make really fun rainbow or tie dye popsicles!

What else can I add for additional flavors?

This rainbow smoothie is just as flavorful as it is colorful. You’ll love the tropical and berry flavors as they come together in this wow-worthy smoothie. Here are a couple ideas to add a bit more flavor and intensity.

• A drop of vanilla or almond extract to each flavor
• You can add a drop of food coloring to each one for intense color.

The post Rainbow Smoothie appeared first on The Blogette.

Oatmeal Peanut Butter Chocolate Chip Bars

These Oatmeal Peanut Butter Chocolate Chip Bars are so filling! Because of the wholesome ingredients, they’re also on the healthier side compared to traditional cookies. Everything you need for breakfast or a light snack: oats, peanut butter, and chocolate! 

Ingredients:

• Rolled oats- rolled oats cook faster, but you can use any oats you’d like here. Add in a tablespoon of flax for extra healthy fiber!
• Semi-sweet chocolate chips – Milk or dark chocolate chips are great if you like those better or break into your kids’ candy stash and chop up any chocolate bar. 
• All-purpose flour
• Cinnamon – You could use nutmeg or pumpkin pie spice.
• Baking powder
• Salt
• Coconut oil– Vegetable oil, canola oil, avocado oil, or even melted unsalted butter will replace coconut oil.
• Large eggs
• Pure maple syrup– Replace with honey, agave nectar, or even applesauce.
• Peanut butter– Crunchy or smooth is fine but if you’re in a peanut-free household I like almond butter or sunflower butter for this.
• Vanilla extract– You could also use almond extract but it’s strong so only use half as much as you would use vanilla extract. 

Instructions:

Mix the dry ingredients. In a large mixing bowl, combine the rolled oats, all-purpose flour, cinnamon, baking powder, and salt. Stir and set aside.

Mix the wet ingredients. In a medium mixing bowl, whisk together the coconut oil, eggs, maple syrup, peanut butter, and vanilla extract. 

Combine. Add your wet ingredients to the dry ingredients and mix until well combined. The mix will resemble loose cookie dough. 

Prepare your dish. Line an 8×8 baking dish with parchment paper. Putting the parchment in the bottom only works well here but feel free to line the sides as well.

Bake. Bake uncovered for 20 minutes or until the center is set. Once out of the oven, sprinkle with a handful of chocolate chips for extra melty goodness.

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More Breakfast Snacks

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Oatmeal Peanut Butter Chocolate Chip Bars

Oatmeal Peanut Butter Chocolate Chip Bars double as either a breakfast or snack! The sky is the limit when it comes to mix-ins for these bars.

Course Breakfast, Snack

Cuisine American

Keyword bars

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 9 servings

Equipment

• mixing bowls
• wisk
• Parchment Paper
• 8×8 square baking dish

Ingredients

• 1 cup rolled oats
• ¼ cup all-purpose flour
• ¾ teaspoon cinnamon
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ⅔ cup semi-sweet chocolate chips, plus a handful more for topping
• 3 tablespoons coconut oil (see notes above about coconut oil substitutions)
• 2 large eggs, room temperature
• 3 tablespoons pure maple syrup
• 1 cup peanut butter, crunchy or smooth
• 1 teaspoon vanilla extract

Instructions

• Preheat your oven. Preheat to 350°F.
• Mix the dry ingredients. In a large bowl, combine the rolled oats, all-purpose flour, cinnamon, baking powder, and salt. Stir and set aside.
• Mix the wet ingredients. In a medium bowl, whisk together the coconut oil, eggs, maple syrup, peanut butter, and vanilla extract. 
• Combine. Add your wet ingredients to the dry ingredients and mix until well combined. The mix will resemble loose cookie dough. 
• Prepare your dish. Line an 8×8 baking dish with parchment paper. Putting the parchment in the bottom only works well here but feel free to line the sides as well.
• Bake. Bake uncovered for 20 mins or until the center is set. Once out of the oven, sprinkle with a handful of chocolate chips for extra melty goodness.
• Cut and serve. Cut into squares and serve warm or room temperature.

Notes

Storage Instructions:

These Oatmeal Peanut Butter Chocolate Chip Breakfast Bars are such a time saver for busy mornings. Allow your bars to cool completely in the pan and then transfer them to an airtight container separating each layer with a sheet of parchment paper. They’ll stay fresh for up to a week. You can also make a huge batch and freeze them for up to two months. You can eat them cold or pop them in the microwave for 10-20 seconds on high so they’re warm and gooey again.

Can I double this recipe?

This simple breakfast recipe is so easy to double and lasts up to two months in the freezer. It just makes sense. You’ll need a 9×13 baking dish or even a 9×15 would work instead of an 8×8 and keep in mind that you’ll need to increase your cooking time to accommodate for the double batch. Alternatively, you can make 2 different variations in 2 different 8×8 baking dishes and keep the cooking time the same. I love how flexible this recipe is.

The post Oatmeal Peanut Butter Chocolate Chip Bars appeared first on The Blogette.

Sheet Pan Pancakes

Sheet pan meals are easy meals that you can make using one sheet pan. They are great for busy families who want to eat at home but don’t have the energy for a big cooking production. It’s a huge bonus that there is typically minimal cleanup. 

Ingredients:

What will I need to complete this recipe?
It doesn’t take much to put these sheet pancakes together. Chances are you’ll already have these ingredients in your kitchen!

• Whole milk- Or milk of your choice
• Large eggs
• Butter- salted or unsalted, your preference
• Granulated sugar- You could also try brown sugar or coconut sugar for a unique flavor.
• Vanilla extract- You could use any flavor extract you want. I love almonds and coconut. Keep in mind that almond extract is really strong so you’ll use about half the amount. 
• All-purpose flour- You could substitute self-rising flour and take out the baking soda and salt.
• Baking powder
• Salt
• Mixed berries- Any berries work just make sure to cut any large berries into bite-sized pieces. You can use frozen berries but make sure they are fully defrosted and drained of liquid so you don’t end up with soggy pancakes.
• Powdered sugar (optional)
• Maple syrup (optional)
• Additional butter (optional)

Supplies:

You will need the following supplies: 

1. mixing bowls
2. whisk
3. measuring cups and spoons
4. parchment paper
5. 18×13 sheet pan with high rims

Instructions:

Preheat and prepare. Preheat your oven to 425°F and line a high-rimmed 18×13 sheet pan with parchment paper

Mix wet ingredients. In a large bowl, whisk together your milk, eggs, melted butter, sugar, and vanilla and set aside. 

Mix dry ingredients. In another large bowl, add your flour, baking powder, and salt stirring to combine. 

Combine. Add the wet ingredients to the dry and stir until just combined. It’s ok if there are a few lumps. 

Transfer to the sheet pan. Transfer the batter to your sheet pan and spread from edge to edge.

Add the berries. Sprinkle the berries randomly over the top of the batter.

Bake. Bake for 15 mins uncovered. 

Cool and cut. Cool slightly (about 10 minutes) and cut into squares

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Sheet Pan Pancakes Recipe

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Sheet Pan Pancakes

Sheet Pan Pancakes are the world's easiest pancakes! A great take-along breakfast for kids and they are freezer-friendly!

Course Breakfast

Cuisine American

Keyword pancakes

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Equipment

• mixing bowls
• Whisk
• Measuring cups and spoons
• Parchment Paper
• 18×13 sheet pan with high rims

Ingredients

• 2½ cups whole milk
• 2 large eggs
• ½ cup (1 stick) butter, melted
• 3 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 2 tablespoons baking powder
• ½ teaspoons salt
• 2½ cups mixed berries (cut any strawberries into slices)
• Optional toppings: Butter, Syrup, Powder Sugar

Instructions

• Preheat and prepare. Preheat your oven to 425°F and line a high-rimmed 18×13 sheet pan with parchment paper
• Mix wet ingredients. In a large bowl, whisk together your milk, eggs, melted butter, sugar, and vanilla and set aside. 
  
• Mix dry ingredients. In another large bowl, add your flour, baking powder, and salt stirring to combine.
  
• Combine. Add the wet ingredients to the dry and stir until just combined. It’s ok if there are a few lumps.
  
• Transfer to the sheet pan. Transfer the batter to your sheet pan and spread from edge to edge.
  
• Add the berries. Sprinkle the berries randomly over the top of the batter.
  
• Bake. Bake for 15 mins uncovered. 
• Cool and cut. Cool slightly (about 10 minutes) and cut into squares

The post Sheet Pan Pancakes appeared first on The Blogette.

Berry Croissant Bake

If you’re not going to bake this delicious breakfast and enjoy it right away, assemble the casserole, cover it tightly in a double layer of plastic wrap, and store it in the freezer for up to 3 months. When you are ready to enjoy, allow it to thaw in the fridge, remove the plastic wrap, and bake just as you normally would. 

Ingredients:

Buckle up and head to the grocery store. Here’s a shopping list for you. Scroll on down to the recipe card below for precise measurements.  

• Cream cheese – Allow the cream cheese to soften at room temperature before using. Otherwise, you’ll end up with a lumpy custard. You can microwave it in 30 second spurts if needed.
• Sugar
• Eggs
• Vanilla extract- Try almond extract for a fun flavor.
• Heavy cream – Whole milk or half and half would also do the trick. The custard will just be a bit less rich. 
• Large Croissants – Cubed sourdough bread would be another great way to go. 
• Fresh mixed berries – Blueberries, raspberries, blackberries, strawberries, etc. You could also just use 1 kind of berry if you’d like. Other fruits are welcome too. Peaches would be delicious. 
• Powdered sugar – The powdered sugar is an optional garnish. You can leave it off, but I love the look of it and the extra hint of sweetness it brings. 

Supplies:

Take a spin through your kitchen and make sure you have the following supplies before diving into this delightful recipe. 

1. 9X11-inch baking dish 
2. Non-stick baking spray 
3. Measuring cups and spoons 
4. Stand or hand mixer 
5. Mixing bowl

Instructions:

Make the custard. In the bowl of a standup mixer (or in a medium bowl with a handheld electric mixer), beat the cream cheese on medium-high speed until smooth. Reduce the speed to medium-low and gradually mix in the sugar, eggs, vanilla, and heavy cream. 

Assemble. Place croissant pieces into the baking dish and sprinkle the berries over the top.

Pour cream cheese mixture over the whole dish, and try to cover each piece of bread in the pan but if some don’t get covered it’s okay. 

Chill. Cover the baking dish tightly with plastic wrap and chill in the refrigerator for at least one hour (ideally overnight, max 8 hours). 

Bake. Remove the plastic wrap from the baking dish. Bake your creation in the oven for 35-40 minutes or until golden brown. Serve warm sprinkled with powdered sugar. This dessert-style breakfast treat is better than a bakery! It’s wonderful alongside sausage, ham, bacon, or even with a scoop of ice cream on top!

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Berry Croissant Bake Recipe

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Berry Croissant Bake

This delicious make-ahead Berry Croissant Bake recipe is perfect for a weekend brunch or special occasion breakfast.

Course Breakfast, Dessert

Cuisine American

Keyword berries, croissant

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Chill time 1 hour hour

Total Time 1 hour hour 55 minutes minutes

Servings 6 people

Equipment

• 9X11-inch baking dish
• non-stick baking spray
• Measuring cups and spoons
• Stand or hand mixer 
• Mixing bowl

Ingredients

• 8 ounces cream cheese – softened at room temperature
• ¾ cup sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1 cup heavy cream
• 4 large croissants – cut into 1-inch cubes
• 2 cups fresh mixed berries  (I used raspberry, blueberry, blackberries, and strawberries)
• ¼ cup powdered sugar

Instructions

• Prep. Grease a 9X13-inch baking dish with butter or non-stick cooking spray.
• Make the custard. In the bowl of a standup mixer (or in a mixing bowl with an electric hand mixer), beat the cream cheese on medium-high speed until smooth. Reduce the speed to medium-low and gradually mix in the sugar, eggs, vanilla, and heavy cream. 
• Assemble. Add the cubed croissants to the baking dish and sprinkle the berries over the top. Pour the cream cheese custard over the whole dish, and try to cover each piece of bread but if some don’t get covered it's ok.    
• Chill. Cover the baking dish tightly with plastic wrap and chill in the fridge for at least one hour (ideally overnight, max 8 hours). 
• Preheat the oven. Preheat the oven to 350°F. 
• Bake. Remove the plastic wrap from the baking dish. Bake your creation for 35-40 minutes or until golden brown and no longer jiggly. You can always use a cooking thermometer if you are unsure. It should reach 165 degrees.
• Serve. Serve warm sprinkled with powdered sugar.

Notes

Storage Instructions:

• To store. Allow the croissant bake to cool to room temperature before covering the baking dish tightly with a double layer of plastic wrap. You can store it in the fridge for up to 4 days or in the freezer for up to 3 months.
• To reheat. Allow the leftovers to thaw in the fridge (if frozen) before unwrapping, covering with aluminum foil, and baking at 350°F for 15 minutes or until warm. You can also microwave a slice or two in 30-second intervals until heated through.

The post Berry Croissant Bake appeared first on The Blogette.

Croissant Breakfast Sandwiches

Croissant sandwiches are a mix between breakfast food and lunch sandwiches. The melty cheese and the flakey bread will make this recipe a staple in your home!

Ingredients:

1. Whole milk – Feel free to use heavy cream instead for a richer scramble. 
2. Shredded cheese – The cheese is optional but I love the ooey-gooey richness it brings to the eggs. 
3. Butter
4. Brown sugar
5. Dijon mustard – Yellow or honey mustard will also work here. 
6. Sliced Deli-style ham – You could use cooked bacon, thick sliced ham, sausage patties, or sliced turkey meat instead. 
7. American cheese – Any sliced cheese you prefer will do. 

Before you dive into this recipe headfirst, take a look around your kitchen and make sure you have all of the supplies you need. Here’s an inventory list for you: 

Instructions:

Scramble the eggs. Whisk together the eggs, milk, salt, pepper, and Mexican mix cheese in a large mixing bowl. Place a non-stick skillet over medium heat and scramble the egg mixture in the pan until cooked through. Remove from the heat and set aside. 

Make the brown sugar-Dijon butter. In a small, microwave-safe bowl, combine the brown sugar and butter. Microwave for 30 seconds or until the butter has melted. Mix in the Dijon. 

Assemble. Brush the bottom and top halves of each croissant with the butter mixture. Layer the bread with 4-5 slices of ham, followed by a slice of American cheese, and ¼ of the scrambled eggs. Close the sandwiches with the top half of the croissants. 

Bake. Wrap each sandwich in aluminum foil and bake in a preheated oven for 10-15 minutes or until the cheese has melted. 

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Croissant Breakfast Sandwiches

Croissant Breakfast Sandwiches are the ultimate breakfast comfort! Buttery flakey bread stuffed with eggs, ham, and melted cheese.

Course Breakfast

Cuisine American

Keyword eggs, ham, sandwich

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4 sandwiches

Equipment

• mixing bowls
• Measuring cups and spoons
• Whisk
• Non-stick pan
• baking sheet
• Aluminum foil

Ingredients

• 4 croissants, sliced in half
• 8 eggs
• ¼ cup whole milk
• ½ teaspoon salt
• ¼ teaspoon pepper
• ¼ cup shredded cheese
• 4 tablespoons butter
• 1 tablespoon brown sugar
• 1 teaspoon Dijon mustard
• 1 pound thin sliced ham
• 4 slices American cheese

Instructions

• Prep. Preheat the oven to 350°F and lay the halved croissants on a baking sheet lined with parchment paper.
• Scramble the eggs. Whisk together the eggs, milk, salt, pepper, and Mexican mix cheese in a large mixing bowl. Place a non-stick pan over medium heat and scramble the egg mixture in the pan until cooked through. Remove from the heat and set aside. 
• Make the brown sugar-Dijon butter. In a small, microwave-safe bowl, combine the brown sugar and butter. Microwave for 30 seconds or until the butter has melted. Mix in the Dijon. 
• Assemble. Brush the bottom and top halves of each croissant with the butter mixture and top with 4-5 slices of ham followed by a slice of American cheese and ¼ of the scrambled eggs. Close the sandwiches with the top half of the croissants. 
• Bake. Wrap each sandwich in aluminum foil and bake for 10-15 minutes or until the cheese has melted. 

Notes

Storage Instructions:

• To store. Allow the sandwiches to cool completely before wrapping each in a double layer of plastic wrap. You can store them in the fridge for up to 3 days or in the freezer for up to 3 months. Note that the croissants will start to get soggy the longer they sit in the fridge. So, they are best enjoyed sooner rather than later.
• To reheat. Allow the croissant breakfast sandwiches to thaw (if frozen) before removing them from the plastic wrap. Wrap each sandwich in aluminum foil and bake at 350°F for 10 minutes or until heated through. You can also unwrap a sandwich and pop it in the microwave for 30-60 seconds or until heated through.

Can I make this ahead of time and freeze it?

You can. Follow the same recipe but, instead of wrapping the croissants in foil and baking them, wrap them in a double layer of plastic wrap and store them in the freezer for up to 3 months.

When you are ready to enjoy, unwrap a sandwich (or two), rewrap it in aluminum foil, and bake it just as you normally would. Just tack on a few extra minutes so the cheese gets a chance to melt.

The post Croissant Breakfast Sandwiches appeared first on The Blogette.

Sausage Rolls

Sausage rolls can also be enjoyed at brunch or breakfast. A fun twist on pigs in a blanket, one of everyone’s favorite snacks! Best of all, they can be made ahead of time and frozen for the future!

Ingredients:

You won’t need much to make these easy sausage rolls. Here’s a list of ingredients for you. You’ll find the exact measurements in the recipe card below. 

• Puff pastry – Store-bought puff pastry dough. Crescent roll dough will also do the trick. 
• Pork sausage – Feel free to use turkey sausage instead. 
• Eggs
• Italian breadcrumbs – You could use plain breadcrumbs instead and season them yourself (or not). I do not recommend using Panko breadcrumbs here. 
• Herbs – I used fresh parsley and fresh thyme. You can use dried herbs here but fresh is always best. 
• Garlic – Garlic powder will also do the trick. 
• Onion powder
• Water

Supplies:

Here’s a kitchen inventory list for you. Make sure you have the following supplies before you get started. 

1. Baking sheet 
2. Parchment paper
3. Mixing bowl
4. Measuring cups and spoons 
5. Mixing spoon or spatula
6. Rolling pin 
7. Knife  
8. Cooking brush 

Instructions:

Make the filling. In a large bowl, mix together the sausage, 1 egg, breadcrumbs, parsley, thyme, garlic, and onion powder until well incorporated. 

Prepare the dough. On a clean non-stick flat surface, roll the puff pastry dough out a bit so that it is slightly thinner than before. Cut each sheet of dough into 3 long rectangles (you should end up with 6 rectangles total). If your dough was originally folded in the package, you can just cut along the fold lines.

Fill the pastry dough. Place small spoonfuls of the sausage mixture in the center of the puff pastry sheets, leaving an inch of pastry on either side. Pack it together to make one long string of sausage filling Bring the ends of the dough together and use a fork to pinch and seal the sausage inside of the dough. 

Slice. Cut each sausage-filled dough tube into 2-inch slices with a sharp knife. Arrange the sausage rolls on the prepared baking tray lined with parchment paper with about an inch of space between each. 

Add an egg wash. Whisk together the second egg and the water and brush the mixture over the top of the sausage rolls. 

Bake. Bake for 15 minutes or until the pastry is puffed and the tops of the sausage rolls are golden brown. 

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Sausage Rolls

Sausage rolls feature a meaty mixture stuffed inside buttery soft puff pastry. An easy crowd-pleasing handheld party appetizer!

Course Appetizer, Breakfast

Cuisine American

Keyword sausage

Prep Time 25 minutes minutes

Cook Time 20 minutes minutes

Total Time 45 minutes minutes

Servings 18 sausage rolls

Equipment

• baking sheet
• Parchment Paper
• Mixing bowl
• Measuring cups and spoons
• Mixing spoon or spatula
• Rolling Pin
• Knife
• Basting Brush

Ingredients

• 1 package of puff pastry (it should contain 2 sheets of pastry dough), defrosted according to the package’s instructions (17.3 ounces)
• 1 pound pork sausage
• 2 Eggs
• ⅔ cup Italian breadcrumbs
• 1½ tablespoons minced fresh parsley
• 1 teaspoon minced fresh thyme
• 1½ teaspoons minced garlic
• 1½ teaspoons onion powder
• 1 tablespoon water

Instructions

• Prep. Preheat the oven to 425°F and line a baking sheet with parchment paper. 
• Make the filling. In a large bowl, mix together the sausage, 1 egg, breadcrumbs, parsley, thyme, garlic, and onion powder until well incorporated. 
• Prepare the dough. On a clean non-stick flat surface, roll the pastry dough out a bit so that it is slightly thinner than before. Cut each sheet of dough into 3 long rectangles (you should end up with 6 rectangles total). If your dough was originally folded in the package, you can just cut along the fold lines.
• Fill the pastry dough. Place small spoonfuls of the sausage mixture in the center of each piece of dough, leaving an inch of pastry on either side. Pack it together to make one long string of sausage filling Bring the ends of the dough together and use a fork to pinch and seal the sausage inside of the dough. 
• Slice. Cut each sausage-filled dough tube into 2-inch slices. Arrange the sausage rolls on the prepared baking sheet with about an inch of space between each. 
• Add an egg wash. Whisk together the second egg and the water and brush the mixture over the top of the sausage rolls. 
• Bake. Bake for 15 minutes or until the pastry is puffed and the tops of the sausage rolls are golden brown. 

Notes

Storage Instructions:

• To store. Once the sausage rolls have cooled to room temperature, seal them in an airtight container. You can store them in the fridge for up to 4 days or in the freezer for up to 3 months.
• To reheat. Arrange the sausage rolls on a baking sheet lined with parchment paper and bake at 350°F for 10-15 minutes or until warm. If the sausage rolls are frozen, give them an extra 5 minutes in the oven.

Freezer Recipe:

Follow the recipe up until the point that the sausage rolls are sliced. Before brushing them with egg wash, arrange them on a baking sheet and pop the baking sheet in the freezer for a couple of hours to firm up. Once firm, seal them in a freezer bag and store them in the freezer for up to 3 months.

When you are ready to enjoy, arrange the frozen sausage rolls on a baking sheet lined with parchment paper, brush them with egg wash just as you normally would, and bake at 425°F for 25 minutes or until golden brown and puffy.

The post Sausage Rolls appeared first on The Blogette.

Breakfast Burritos

Breakfast ideas should be fun and delicious! In this case, you also save time by meal-prepping for busy mornings. See the section below titled “Storage Instructions” to learn how to reheat frozen burritos for meal prep. 

Ingredients:

• Frozen tater tots –hashbrowns would be a great alternative. 
• Pork breakfast sausage – You could slice up some sausage links instead. 
• Eggs
• Onion powder
• Garlic powder
• Whole milk – For a richer scramble, use half and half. 
• Salt
• Pepper
• Refried beans – If you don’t love beans, leave these out or look for the bean-free refried beans.
• Flour tortillas – You can use corn tortillas. Just note that corn tortillas tend to break a bit easier. 
• Shredded cheddar cheese
• Tomatoes – I like using fresh tomatoes but you could use canned tomatoes in a pinch. 
• Fresh cilantro – Not a cilantro person? Leave it out. 

Instructions:

Cook the sausage. Cook the sausage in a skillet over medium-high heat, breaking it apart as you go, until golden brown and cooked through. Turn off the heat, transfer the cooked sausage to a plate, and set aside. Drain the grease from the skillet. 

Scramble. Whisk together the eggs, whole milk, onion powder, garlic powder, salt, and pepper. Cook the eggs, scrambled style, in the skillet you used for the sausage. 

Prep. Preheat the oven to 400°F and line a baking sheet with parchment paper.  

Assemble. Spread some refried beans on each tortilla. Then fill each with tots, sausage, scrambled egg mixture, shredded cheese, tomatoes, and cilantro, in that order. Roll the tortillas around the filling, burrito style. 

Bake. Arrange the burritos on the prepared baking sheet with the burrito seam side down and bake for 20 minutes or until the cheese has melted. Garnish with cilantro. 

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More Breakfast Recipes

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Breakfast Burritos Recipe

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Breakfast Burritos

These delicious, hearty breakfast burritos are easy to scarf down! They are great for meal-prep to freeze and bake later.

Course Breakfast

Cuisine American

Keyword Burritos

Prep Time 30 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 6 burritos

Equipment

• baking sheet
• Measuring cups and spoons
• Mixing bowl
• whisk or fork
• skillet
• Spoon or spatula
• Parchment Paper
• Optional: Zip top freezer bags

Ingredients

• 2 cups cooked tater tots
• 1 pound pork breakfast sausage
• 8 large eggs
• ⅓ cups whole milk
• 1½ teaspoon onion powder
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 cup refried beans
• 6 flour tortillas (8-inch)
• 2 shredded cheddar cheese
• 2 large tomatoes, diced
• ¼ cup cilantro, chopped

Instructions

• Cook the sausage. Cook the sausage in a skillet over medium-high heat, breaking it apart as you go, until golden brown and cooked through. Turn off the heat, transfer the cooked sausage to a plate, and set aside. Drain the grease from the skillet. 
• Scramble. Whisk together the eggs, whole milk, onion powder, garlic powder, salt, and pepper. Cook the eggs, scrambled style, in the skillet you used for the sausage. 
• Prep. Preheat the oven to 400°F and line a baking sheet with parchment paper.
• Assemble. Spread some refried beans on each tortilla. Then fill each with tots, sausage, egg, cheese, tomatoes, and cilantro, in that order. Roll the tortillas around the filling, burrito style.
• IF FREEZING (if not, skip to the next step). Arrange the burritos in a single layer in a freezer bag with the seam of the burrito facing downward to help keep them closed, seal the bag, and store the burritos in the freezer for up to 3 months. Allow them to thaw in the fridge before baking. 
• Bake. Arrange the burritos on the prepared baking sheet with the burrito seam side down and bake for 20 minutes or until the cheese has melted. Garnish with cilantro. 

Notes

Storage Instructions:

• To store. Once the burritos have cooled to room temperature, arrange them in a single layer in an airtight container or freezer bag. Seal the bag and store the burritos in the fridge for up to 4 days or in the freezer for up to 3 months.
• To reheat. Wrap each burrito individually in aluminum foil and bake at 250°F for 25 minutes or until heated through. If the burritos are frozen give them an extra 5-10 minutes in the oven. You can also microwave a burrito (unwrapped) in 30-second intervals until warm.

The post Breakfast Burritos appeared first on The Blogette.

Air Fryer Egg Toast

Start your day off right with this quick and easy Air Fryer Egg Toast recipe! This versatile breakfast can be customized to your liking with toppings like melted cheese, bacon, or avocado.

Ingredients:

1. Bread – I recommend using sturdy bread. The bread you see in the photos is brioche bread. You can use whole-wheat bread, sourdough, multigrain bread, whole-grain bread, or any type of bread you like.
2. Eggs – Feel free to use egg whites for a lower-fat version. If your preferred yolk is runny, I recommend cooking your air-fried egg for a shorter time. Cook them a little longer if you like your yolk fully cooked.
3. Salt and Pepper– Add these to taste. You can also add Italian seasoning, red pepper flakes, hot sauce, or sriracha, freshly chopped herbs like chives or parsley.
4. Butter – Feel free to use cooking spray or olive oil. Butter helps turn your bread golden brown.

Instructions:

Lay out a slice of bread on a clean surface. Create a well for the egg using the back of a spoon or the bottom of a glass. Use either one of these to gently press down on the center of the bread.

Brush the top of the bread with butter or olive oil before adding the eggs so each piece of bread browns evenly.

Place the prepared bread slices in the air fryer basket and carefully crack one egg into each well. The well you made should help contain the cracked eggs.

Sprinkle a pinch of salt and pepper on top of your eggs, if desired. Place the air fryer basket back into the preheated air fryer.

Cook the egg toast at 350°F for about 8-10 minutes. Keep a close eye on the eggs as they cook to make sure they reach your preferred yolk consistency.

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Carefully remove your perfect air fryer egg toast using a spatula. Enjoy it with a slice or two of crispy air fryer bacon and air fryer hash browns.

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Air Fryer Egg Toast Recipe

5 ingredient Air Fryer Egg Toast! Make perfect eggs on toast in your air fryer with this easy 15-minute breakfast recipe!

Course Breakfast

Cuisine American

Keyword Air Fryer, eggs, toast

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Equipment

• Air Fryer
• Botton of drinking glass or spoon

Ingredients

• 2 slices of your favorite bread
• 2 large eggs
• 1 tablespoon butter or olive oil
• salt and pepper to taste

Instructions

• Preheat your air fryer to 350°F for about 3 minutes
• Lay out a slice of bread on a clean surface and create a well for the egg using the back of a spoon or the bottom of a glass. Use either one of these to gently press down at the center of the bread.
• Brush the top of the bread with butter or olive oil before adding the eggs so each piece of bread browns evenly.
• Place the prepared bread slices in the air fryer basket and carefully crack one egg into each well. The well you made should help contain the cracked eggs.
• Sprinkle a pinch of salt and pepper on top of your eggs and then place the air fryer basket back into the preheated air fryer.
• Cook the egg toast at 350°F for about 8-10 minutes. I usually like to keep a close eye on the eggs as they cook to make sure they reach my preferred yolk consistency.
• Carefully remove your perfect air fryer egg toast using a spatula and enjoy it with a slice or two of crispy air fryer bacon and air fryer hash browns.

The post Air Fryer Egg Toast appeared first on The Blogette.