WHY YOU’LL LOVE COPYCAT STARBUCKS EGG BITES

• Starbucks-style egg bites without a sous vide machine
  
• Perfect make-ahead breakfast
  
• Smooth, custardy texture just like the café version
  
• High-protein and satisfying
  
• Ready in about 30 minutes

Starbucks Egg Bites Recipe

Y’all know how much we love Starbee’s in this house. Especially my daughter Sassy and me.

There’s something about walking in, grabbing a coffee, and spotting those egg bites sitting in the warmer that feels like a little breakfast win.

But sometimes the craving hits and I don’t want to get in the car, fight traffic, and wait in line just to get them.

That’s when I set out to learn how to make Starbucks egg bites myself.

Once I realized you could recreate that same silky, custardy texture at home (without a sous vide machine!), it became one of those recipes we keep in regular rotation.

Each batch of copycat Starbucks egg bites takes about half an hour, and suddenly breakfast for the next few days is handled.

And honestly? Warm from the oven with that melty cheese and crispy bacon… they’re just as satisfying as the coffee shop version.

INGREDIENT NOTES

• Eggs: The base of the recipe. Use large eggs for the right amount of “batter” and bring them to room temperature beforehand if you can. Blending them creates that smooth texture. 
  
• Cottage Cheese: The secret ingredient that gives these copycat Starbucks egg bites their creamy, custard-like consistency.
  
• Gruyère Cheese: Adds nutty flavor and melts beautifully. Swiss cheese is the closest substitute and works very well. Jarlsberg, fontina, or even mild provolone can also work if Gruyère isn’t available.
  
• Monterey Jack Cheese: Balances the sharper Gruyère and creates a creamy finish.
  
• Bacon: Adds smoky flavor and texture. Instead of cooking strips as usual, dice your bacon while it’s cold and crisp the pieces in a skillet. You’ll get more even results, and it tends to go a bit faster too.
  
• Cornstarch: Helps stabilize the eggs so they stay silky and smooth.

VARIATIONS

Ham & Swiss: Swap bacon and Gruyère for diced ham and Swiss or cheddar cheese.

Veggie Egg Bites: Replace bacon with sautéed spinach, mushrooms, or peppers.

Spicy Version: Add diced jalapeños or extra hot sauce.

Cheddar Bacon: Replace Gruyère with sharp cheddar for a classic breakfast flavor.

SERVING SUGGESTIONS

• Pair with café favorites like a cinnamon dolce latte or a Pink Drink.
  
• Serve Starbucks egg bites with toast or croissants.
  
• Add avocado slices or fresh fruit to your plate.
  
• Perfect for brunch spreads with breakfast potatoes, sausage links, French toast, or roasted veggies.

STARBUCKS EGG BITES FAQ

The key to making an egg bites recipe like Starbucks is nailing the texture…. and that happens by blending the eggs thoroughly with cottage cheese.

This creates a smooth base that bakes into a custard rather than a traditional egg muffin.

A water bath in the oven also plays an important role. The steam keeps the eggs moist while baking, preventing them from becoming dry or rubbery.

Letting the bites rest briefly after baking helps them firm up enough to release cleanly from the pan.

TOOLS NEEDED

• Food Processor or Blender: A must for creating a perfectly smooth egg base.
  
• Mini Muffin Pan: The perfect size for this Starbucks egg bites recipe. Grease it well!
  
• Skillet: For cooking the bacon pieces.
  
• 9×13-inch Baking Dish: To make a steam bath for the oven.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Breakfast Recipes

Air Fryer Poached Eggs

Sausage Egg and Cheese Breakfast Sliders + Video

Easy Ham and Cheese Quiche Recipe (w/ Pre-made Pie Crust)

Air Fryer Omelette with Cheese (Easy Omelet Recipe)

🍔 Copycat Creations Vol 1
Craving your favorite restaurant meals at home? This exclusive ebook has the boldest, most requested copycat recipes — from fast food faves to sit-down classics.

👉 Buy your copy now and start cooking the meals you love!

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Starbucks Egg Bites Recipe

Make this copycat Starbucks Egg Bites Recipe at home with simple, fresh ingredients and your oven. No sous vide machine required!

Course Breakfast

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 24 egg bites

Calories 72cal

Author Donna Elick

Equipment

• mini muffin pan
• large skillet

Ingredients

• 6 slices bacon, diced
• 6 large eggs
• 1 cup cottage cheese
• 2 ounces Gruyère cheese, shredded (about ½ cup)
• 2 ounces Monterey Jack cheese, shredded (about ½ cup)
• 2 tablespoons cornstarch
• 1/4 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 1/2 teaspoon hot sauce

Instructions

• PREHEAT OVEN: Preheat the oven to 300°F. Place a 9 x 13 inch baking dish on the bottom rack of the oven and carefully fill it halfway with hot water to create steam in the oven. Position another oven rack in the center of the oven.
• PREP PAN: Spray a mini muffin pan with nonstick cooking spray to prevent the egg bites from sticking.
• COOK BACON: Heat a large skillet over medium heat. Add 6 slices bacon, diced and cook for 5 to 7 minutes, stirring occasionally, until crisp. Transfer the bacon to a paper towel-lined plate.
• BLEND EGGS: In a food processor combine 6 large eggs, 1 cup cottage cheese, 2 ounces Gruyère cheese, shredded , 2 ounces Monterey Jack cheese, shredded , 2 tablespoons cornstarch, 1/4 teaspoon kosher salt, 1/4 teaspoon fresh ground black pepper, and 1/2 teaspoon hot sauce. Blend for 20 to 30 seconds until the mixture is completely smooth.
• FILL PAN: Pour the egg mixture into the prepared mini muffin pan, filling each cup about ¾ full.
• ADD BACON: Sprinkle the cooked bacon evenly over the tops of the egg bites and gently press the bacon into the egg mixture so it is mostly covered.
• BAKE: Place the muffin pan on the center rack and bake for 15 to 20 minutes until the egg bites puff up and begin pulling slightly away from the sides of the pan.
• REST: Let the egg bites rest in the pan for 5 minutes so they set and are easier to remove.
• SERVE: Use a small spoon or butter knife to gently lift the egg bites from the pan. Serve warm.

Notes

Make-Ahead: These egg bites can be made up to 3 days ahead and stored in the refrigerator.

Storage: Store egg bites in an airtight container in the refrigerator for up to 3 days.

Reheating: Microwave egg bites for 20 to 30 seconds or warm them in a 300°F oven for about 8 minutes.

Freezing: Freeze cooled egg bites in a freezer-safe container for up to 1 month. Thaw overnight in the refrigerator before reheating.

Ingredient Tip: Blending the eggs with cottage cheese creates the silky, custard-like texture similar to Starbucks egg bites.

Nutrition

Serving: 1 | Calories: 72cal | Carbohydrates: 1g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 57mg | Sodium: 142mg | Sugar: 0.3g | Fiber: 0.01g | Calcium: 60mg | Iron: 0.3mg

Originally published March 2024, updated and republished April 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Starbucks Egg Bites Recipe appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS MOONS OVER HAMMY SANDWICH

• Classic diner comfort food at home
  
• Ready in just 20 minutes
  
• Buttery, crisp bread with melty cheese
  
• Loaded with eggs and ham
  
• Perfect for breakfast, brunch, or breakfast-for-dinner

Moons Over My Hammy

If you’ve ever eaten at Denny’s late at night, you probably know exactly what this sandwich is.

Moons Over My Hammy has been one of those iconic diner orders forever. It’s simple… just eggs, ham, cheese, and toast. But somehow it hits every comfort food note at once.

Chad and I have always loved recreating restaurant favorites at home, and this one was a no-brainer.

It’s fast, it’s hearty, and it tastes just like the diner version when you get the toast perfectly golden and the cheese melted into the ham.

Sometimes the best recipes aren’t complicated. They’re just really good sandwiches.

INGREDIENT NOTES

• Sourdough Bread: Adds structure and flavor while holding up to the fillings.
  
• American Cheese: Melts into the eggs for that creamy, nostalgic texture.
  
• Swiss Cheese: Pairs beautifully with the ham and adds that classic diner flavor.
  
• Thin Sliced Ham: Heats quickly and layers perfectly in the Moons Over Hammy sandwich.
  
• Salted Butter: Creates that irresistible golden crust on the bread.

VARIATIONS

Double Cheese: Add extra Swiss for a richer sandwich.

Bacon Version: Swap the ham for crispy strips of bacon.

Spicy Kick: Add sliced jalapeños or a dash of hot sauce.

Richer Flavor: Whisk a little milk or cream into the eggs before scrambling.

Add a Spread: Smooth a thin layer of mayonnaise on the inside of the bread slices for moisture.

Breakfast Melt: Layer sautéed onions or mushrooms between the eggs and ham.

Texas Toast Style: Use thick slices of Texas Toast instead of sourdough.

SERVING SUGGESTIONS

• Add crispy hash browns and fresh fruit on the side.
  
• Serve with hot coffee or orange juice.
  
• Pair a Moon Over My Hammy with pancakes or waffles.
  
• Cook several at once on a griddle for brunch crowds.

MOON OVER MY HAMMY FAQ

The key to a great diner sandwich is timing, and the Denny’s Moons Over My Hammy is no different.

Bread should toast slowly in butter so it becomes deeply golden without burning, while the cheese melts just enough to bind everything together.

Cooking the eggs gently over medium-low heat keeps them soft and creamy instead of dry.

Once the sandwich comes together, that warm egg layer acts almost like a sauce, bringing the whole thing together.

It’s a simple technique… but it makes a big difference.

TOOLS NEEDED

• Large Skillet or Griddle: For melting the cheese onto the toasted bread.
  
• Nonstick Skillet: To scramble the eggs.
  
• Silicone Spatula: Gently stirring while scrambling.
  
• Mixing Bowl: For whisking the eggs.

Enjoy!

With love, from our simple kitchen to yours.

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Other Grab and Go Breakfast Ideas

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Moons Over My Hammy (Denny’s Copycat Breakfast Recipe)

Moons Over My Hammy is a scrumptious restaurant favorite with eggs, ham, and cheese. This Denny's breakfast sandwich recipe is SO easy!

Course Breakfast

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 687cal

Author Donna Elick

Equipment

• medium skillet
• large skillet
• medium mixing bowl
• whisk

Ingredients

• 5 tablespoons salted butter softened and divided
• 8 large eggs
• 8 slices sourdough bread or artisan bread
• 4 slices Swiss cheese (about 4 ounces)
• 4 slices American cheese (about 4 ounces)
• 16 slices thin deli ham (about 8 ounces)

Instructions

• COOK EGGS: Melt 1 of the 5 tablespoons salted butter in a medium nonstick skillet over medium-low heat. In a bowl, whisk 8 large eggs until well combined. Pour eggs into the skillet and cook over medium-low heat, gently stirring with a silicone spatula to bring cooked eggs from the edges toward the center. Cook until the eggs are softly scrambled and no liquid egg remains, about 3 to 4 minutes. Remove from heat and set aside.
• BUTTER BREAD: Spread the remaining 4 tablespoons salted butter evenly over one side of each of the 8 slices sourdough bread.
• TOAST BREAD: Heat a large nonstick skillet or griddle over medium heat. Place the bread slices buttered side down in the skillet.
• ADD CHEESE AND HAM: On 4 slices of the 8 slices sourdough bread or artisan bread, place 1 slice of the 4 slices Swiss cheese and top each with 4 of the 16 slices thin deli ham. On the remaining 4 slices of bread, place 1 slice American cheese.
• MELT AND TOAST: Cook the bread until golden brown and toasted, about 2 to 3 minutes. The cheese should be melted and the ham warmed through.
• ADD EGGS: Divide the scrambled eggs evenly among the slices topped with 4 slices American cheese.
• ASSEMBLE SANDWICHES: Place the ham and Swiss halves on top of the egg halves to form 4 sandwiches. Serve with the eggs on top and the ham on the bottom, just like the diner classic.

Notes

Make-Ahead: You can cook the scrambled eggs up to 1 day ahead. Store in the refrigerator and reheat gently before assembling the sandwiches.

Storage: Store leftover sandwiches wrapped tightly in the refrigerator for up to 2 days.

Reheating: Reheat sandwiches in a skillet over medium-low heat or warm in a 325°F oven for about 10 minutes until heated through.

Freezing: Wrap assembled sandwiches tightly in foil and freeze for up to 1 month. Thaw overnight in the refrigerator before reheating.

Ingredient Tip: Deli-style thin sliced ham works best because it heats quickly and layers easily on the sandwich.

Nutrition

Serving: 1 | Calories: 687cal | Carbohydrates: 2g | Protein: 45g | Fat: 54g | Saturated Fat: 26g | Cholesterol: 516mg | Sodium: 1966mg | Sugar: 1g | Fiber: 0.01g | Calcium: 439mg | Iron: 3mg

Originally published October 2022, updated and republished April 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Moons Over My Hammy (Denny’s Copycat Breakfast Recipe) appeared first on The Slow Roasted Italian.

Mother’s Day Brunch Ideas

Sure, a showstopping spread makes for a pretty picture… but relaxed celebrations with more time around the table (and less in the kitchen) are more my speed. 

Any good brunch menu should have a balance of savory and sweet dishes, but nothing too heavy. I like mine to lean more towards breakfast flavors with fresh fruit to fill in any gaps.

Many of these Mother’s Day brunch food ideas serve enough for family gatherings and can be scaled up to match. But if it’s just a cozy day at home, leftovers can be enjoyed the next day.

And cocktails are a must, especially something bubbly. Batch drinks are an easy way to serve the table without having to get up and craft more as glasses start to empty.

These recipes will help you plan the perfect menu for the occasion, whether it’s a full spread with extended family or something cozy to celebrate yourself. Cheers!

Add one of our fresh and colorful Fruit Salad Recipes to the menu for a bright, crowd-pleasing side the whole table will love.

COCKTAILS

So many Mother’s Day brunch ideas range from basic mimosas to complicated spritzers, but simple pitcher recipes are really the way to go. You can measure and mix everything ahead, pop it in the fridge, and fill glasses as needed.

Orange White Wine Sangria

Light and refreshing with spiced citrus flavor, this sangria is best made ahead so the cinnamon, cloves, and star anise have time to infuse the whole pitcher. Add candied orange peel to each glass for a fancy touch!

The BEST Spicy Bloody Mary

Not a fan of sweet drinks? Then a Bloody Mary is one of the best ideas for Mother’s Day brunch! The flavors pair well with savory egg dishes and bakes but won’t linger long enough to mess with desserts.

Berry Moscato Sangria

Something sweet and sparkling is just right for the setting. Sugar draws out the natural juices of the fresh berries, boosting the fruity flavor of the drink. This one screams springtime.

SWEET & SAVORY MAINS

Best to pair a few together for a balanced table. This allows everything nibble on a variety of options or pick and choose favorites, depending on their mood. My favorite brunch recipes are ones to be shared around a full table, so each of these feeds a crowd.

Sheet Pan Pancakes (4 Ways)

At least a dozen slices in one bake. Several different toppings at the same time. Sliceable so you can sample every dish on the table. Not a single pancake to flip. What’s not to love?

Baked Egg Casserole

Every breakfast flavor in one cozy bite. Sausage, bacon, potatoes, eggs, and cheese. The texture is so fluffy, and since it can be prepped the night before, it’s one of the best Mother’s Day brunch ideas for overnight guests.

Ham and Egg Casserole (Cracker Barrel Copycat)

Savory ham and cheese baked over egg-soaked sourdough. Like a casserole-style quiche without all the fuss. Easy to customize with other meats or veggies too.

Sheet Pan French Toast

Free yourself from standing over the griddle! Bake an entire batch of tender French toast with crispy, browned edges and a sweet, cinnamon-sugar layer. Delicious with maple syrup or berries and whipped cream.

Make Ahead Oven Baked French Toast

This one’s a little different. Thick slices of French loaf soak up the spiced custard overnight, creating a bread pudding-like texture when baked. But the brown sugar praline topping… that’s what makes it irresistible!

Savory Monkey Bread

Perfect for sharing, this pull apart bread is loaded with sausage link pieces, fluffy eggs, and plenty of melted Colby Jack. Each bite is coated in a garlic herb butter for maximum savory flavor.

Breakfast Sliders

Sausage, egg, and cheese is a classic breakfast trio. But sweet Hawaiian rolls brushed with a maple butter mixture take them to a new level. Be careful… these breakfast sliders disappear fast!

Easy Ham and Cheese Quiche Recipe

Incredible flavor doesn’t have to mean hours in the kitchen. Grab a pre-made pie crust and fill it with an easy egg mixture. Flaky, deeply savory, and ready for the oven in 15 minutes.

French Toast Rollups

Creamy cheesecake filling and sweet pops of fresh strawberry stuffed into perfectly golden rolls of French toast. Dust with powdered sugar, and you’ve got an indulgent weekend treat that’s still totally doable.

BREADS & BAKES

It’s always good to have a few simple Mother’s Day brunch menu ideas. Ones that go well with heartier dishes or stand alone with a cup of coffee for a lighter meal.

Cinnamon Swirl Bread

A thick cinnamon swirl makes slices of buttery toast a little more special. The texture is so soft and fluffy, I usually can’t wait for it to cool before grabbing a knife.

Cloud Bread (3-Ingredients)

Need low-carb brunch ideas for Mother’s Day? Easy-to-make cloud bread is the perfect base for avocado toast or open sandwiches. Pile on eggs, sautéed veggies, or even smoked salmon!

Chocolate Chip Zucchini Bread

Step aside, banana bread. Grated zucchini makes quick loaves so moist and tender, with a natural sweetness that holds its own. Each slice is studded with plenty of chocolate chips for a decadent twist.

Cinnabon Cinnamon Rolls

Soft dough. Thick swirls of buttery cinnamon filling coating. A rich, cream cheese frosting melting into every bite. This copycat recipe makes the best cinnamon rolls… dare I say better than the original?

Almond Blueberry Breakfast Cake Recipe

Plenty of natural sweetness from fresh berries, plus a crunchy almond topping to contrast the tender cake. This is a great alternative to muffins or sweeter coffee cakes and is light enough to pair with savory dishes.

DESSERTS

Springtime means sunshine, and nothing matches the brightness quite like citrus. Lemon desserts are lightly sweet but not too rich… the perfect finish to brunch without making you want to skip dinner later.

Best Lemon Brownies Recipe

All the fudgy texture you love, with the bright citrus tang of lemon bars. A powdered sugar glaze adds sweetness without making these feel too heavy.

Easy Lemon Pound Cake

This moist, tender loaf is positively bursting with lemon flavor. Perfect on its own, but even better with fresh blueberries. And if you need to bake ahead, this one freezes beautifully!

Lemon Raspberry Bundt Cake

A simply stunning lemon cake, dotted with fresh raspberries and drenched in a sweet raspberry lemonade glaze. The perfect balance of tart and sweet… and never dry.

Easy Lemon Icebox Cake (No-Bake Recipe)

Sunshine is packed into every layer of this citrusy treat. Whipped cream layers keep things light, while shortbread cookies add a little crunch. One of the best ideas for Mother’s Day brunch when you don’t have time to bake.

Enjoy!

With love, from our simple kitchen to yours.

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Originally published April 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Mother’s Day Brunch Ideas appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE COOKIE SHEET EGGS

• Feeds 12 at once… no flipping, no batches
  
• Perfect for meal prep
  
• Fluffy texture with golden edges
  
• Customizable with your favorite mix-ins
  
• Slices cleanly and reheats beautifully

Sheet Pan Eggs

I love a party. I love a full house. I love people standing around the kitchen island with coffee in their hands, plates balanced, talking over each other.

And if I’m hosting? I don’t want to be stuck at the stove flipping eggs one by one while everyone else is already digging in. That’s exactly why I make these.

While quiches and frittatas are perfect for a weekend morning or brunch with friends, they aren’t the best for larger crowds. Unless you want to juggle making several at a time, that is!

Sheet pan eggs let me feed everyone in one sitting without the chaos. One big pan. One bake. Twelve thick, fluffy squares that slice clean and look like I planned ahead… even if I didn’t.

They’re hearty, they’re satisfying, and they hold beautifully on a brunch table while everything else comes together. When you love cooking for people, you learn quickly that efficiency matters.

And this sheet pan eggs recipe? It lets me host and actually enjoy it. Which is the whole point!

Like eggs with toast? Combine them for another incredibly easy sheet pan breakfast: egg in a hole!

INGREDIENT NOTES

• Large Eggs: Whisk just until blended, which is easier when they’re at room temp. Overmixing can make the texture rubbery.
  
• Half-and-Half: Adds richness and keeps the eggs tender. If it’s not available at your store, mix together ¼ cup milk with ¼ cup heavy cream.
  
• Sharp Cheddar: Freshly shredded melts smoother and tastes better.
  
• Ham: Diced small for even distribution. Ask for thick slices from the deli counter or use up holiday leftovers!
  
• Spinach: Roughly chopped so it disperses evenly without clumping. Don’t forget to rinse and dry it really well. Even “ready to eat” bags will have hidden dirt and grit sometimes. 

VARIATIONS

Bacon & Cheddar: Use cooked, crumbled bacon instead of diced ham.

Veggie Loaded: Swap ham for sautéed mushrooms, bell peppers, and onions.

Southwest Style: Add diced green chiles and Pepper Jack cheese.

Italian Twist: Use mozzarella and cooked Italian sausage.

Crustless Quiche Lorraine: Elevate the flavors with bacon, Gruyère or Swiss cheese, and a pinch of nutmeg.

SERVING SUGGESTIONS

• Pair with crispy bacon or breakfast sausage.
  
• Serve alongside Sheet Pan Pancakes for a full brunch spread.
  
• Add fresh fruit, granola, and toast for balance.
  
• Tuck slices of cookie sheet eggs into breakfast sandwiches.
  
• Serve with our Light and Fluffy Buttermilk Waffles or Crispy Breakfast Potatoes for a weekend brunch board.

BAKING SHEET EGGS FAQ

Egg texture is all about heat control. Baking at 350°F allows the proteins in the eggs to set gently instead of tightening too quickly. That’s how you avoid that rubbery, overcooked texture.

The half-and-half adds fat to baking sheet eggs, which keeps them soft and slightly custardy instead of dry. And tapping the pan before baking releases air bubbles, helping the surface cook evenly.

Let them rest before slicing. Carryover heat finishes the center and makes clean squares possible.

Baking sheet pan eggs in the oven comes down to simple technique. But it makes breakfast feel effortless.

TOOLS NEEDED

• 13 x 18-inch Rimmed Sheet Pan: This sheet pan eggs recipe feeds a crowd!
  
• Large Mixing Bowl: Plenty of room for mixing everything in.
  
• Whisk: A hand mixer at low speed works too.
  
• Rubber Spatula: Gently distributes the ham, eggs, and cheese into the eggs.
  
• Sharp Knife or Bench Scraper: For clean and easy slicing.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Breakfast Recipes

Easy Mexican Breakfast Casserole Recipe + Video

Baked Egg Casserole + Video

Sausage Egg and Cheese Breakfast Sliders + Video

Crockpot Breakfast Casserole (Overnight Recipe)

Print

Sheet Pan Eggs

These Sheet Pan Eggs are loaded with classic omelet fillings for a hearty dish that isn’t too heavy. Just mix everything together and bake!

Course Breakfast

Cuisine American

Method Oven

Prep Time 5 minutes minutes

Cook Time 23 minutes minutes

Total Time 28 minutes minutes

Servings 12

Calories 180cal

Author Donna Elick

Ingredients

• 18 large eggs
• 1/2 cup half and half
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 12 to 16 ounces diced ham about 2 cups
• 1 1/2 cups sharp cheddar cheese freshly shredded
• 1 cup chopped fresh spinach packed
• chopped fresh chives optional, for garnish

Instructions

• Preheat the Oven: Preheat the oven to 350 degrees Fahrenheit. Liberally grease a 13 x 18-inch half sheet pan with oil (flavorless cooking oil or non-stick spray), ensuring the edges and corners are well-coated to prevent sticking.
• Prepare the Egg Mixture: In a large mixing bowl, combine the 18 large eggs, 1/2 cup half and half, 1 1/2 teaspoons kosher salt, and 1/2 teaspoon freshly ground black pepper. Break the yolks with a fork, then whisk or use electric mixers to blend the ingredients until well combined. Avoid overmixing.
• Add Mix-Ins: Stir the 12 to 16 ounces diced ham, 1 1/2 cups sharp cheddar cheese, and 1 cup chopped fresh spinach into the egg mixture.
• Pour and Bake: Pour the egg mixture into the prepared baking sheet, spreading it evenly. Bake in the preheated oven for 23 to 27 minutes, or until the eggs are set and no longer jiggly in the center.
• Cool and Serve: Allow the eggs to cool for a few minutes before slicing them into 12 squares. Garnish with chopped fresh chives, if desired. Serve as-is, or use for breakfast sandwiches, wraps, or pair with toast, avocado, or fresh fruit.

Notes

Pan Preparation: Eggs can stick to the pan if it’s not greased thoroughly. For best results, use a generous amount of spray oil or line the pan with parchment paper, ensuring it covers the sides and corners.

Cheese: Freshly shredded cheese melts better and creates a creamier texture. Avoid pre-shredded cheese, which contains anti-caking agents.

Vegetarian Option: Omit the ham for a vegetarian version.

Storage: Store individual squares in an airtight container in the refrigerator for 3 to 4 days, or freeze for up to 2 months.

Nutrition

Serving: 1 | Calories: 180cal | Carbohydrates: 1g | Protein: 13g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 297mg | Sodium: 511mg | Sugar: 1g | Fiber: 0.1g | Calcium: 156mg | Iron: 1mg

Originally published March 2025, updated and republished March 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Sheet Pan Eggs appeared first on The Slow Roasted Italian.

Breakfast Burger

You guys know how much I love breakfast for dinner, brinner, whatever you want to call it… I’m obsessed.

So, it was only a matter of time before I came up with a breakfast burger that could be enjoyed any time of day!!

Chad loves ordering the Royal Burger when we go out to eat, so I decided to take it one step further and come up with an amazing burger breakfast sandwich.

It all starts with crispy hash browns topped with a cheeseburger, two kinds of bacon, and a perfectly cooked sunny-side-up egg on top served on a toasted English muffin.

If you’ve never tried a burger on an English muffin before, get ready to be impressed!

You’re absolutely going to want to pair this with my super easy Air Fryer Breakfast Potatoes on the side!!

This is the most magnificent brinner recipe! You are going to love it.

Ingredient Notes and Substitutions

• Lean Ground Beef – To make the actual burger! I like lean ground beef as it isn’t too greasy.
  
• Shredded Hash Browns – It wouldn’t be a breakfast burger recipe without some hash browns! 
  
  I encourage you to grab freshly shredded for the best flavor and texture — I can usually find them in the dairy case at my local grocery store.
  
• Eggs – The yolk acts like a built-in sauce, making the burger breakfast sandwich even more indulgent! 
  
  You could also make scrambled or even poached eggs instead. It’s all about preference, so go with your favorite!
  
• Unsalted Butter – To cook the hash browns and eggs. You could always use olive oil or another one of your preferred oils.
  
• English Muffins – I like using English muffins as my hamburger buns here. Not only does it play up the brinner vibe, but I also find them to be sturdier than regular bread.
  
  You need something a bit more heavy-duty to hold in all of those yummy toppings.
  
• American Cheese – For that classic, burger feel! Cheddar is sharper while Pepper Jack would bring a touch of heat.
  
• Bacon – I used two types of bacon — Canadian Bacon and Dry Aged bacon, both from Jones Dairy Farm.
  
  Listen, I told you this was a loaded English muffin burger!!

Tips and Tricks to Make the Perfect Breakfast Burger Recipe

• Prep the hash browns.

Use a paper towel to squeeze out any excess moisture from the hash browns before cooking them. When you do, they’ll crisp up sooo much better in the skillet instead of turning soggy!

Don’t hesitate to press down on them slightly with a spatula while cooking so they brown up evenly and get a yummy, golden crust.

• Make a dent in the burger patties.

To prevent that dreaded domed burger, use your thumb to add a small indentation into each patty.

They’ll cook up much more evenly shaped which will be super helpful when assembling!

Also, avoid overhandling the meat — gently shaping will keep the breakfast burger patties from becoming dense and tough.

• Toast the English muffins.

It makes them even sturdier, and I also love the added crisp. I usually butter them lightly before toasting for extra flavor.

Your best bet is to toast them cut side down in a dry skillet or toaster oven for an even, golden-brown surface that holds up to the juicy burger and egg.

• Careful layers will give you the perfect bite.

Adding the toppings in the correct order will keep them from slipping around or falling off!

Start with the bottom English muffin, then add the hash browns, burger, cheese, Canadian bacon, dry aged bacon, fried egg, and top muffin — in that order!

I let the assembled burgers rest for a minute or so before serving so everything has a chance to settle. It makes it so much easier to eat!

Prep Ahead

• Pan-fry the hash browns
• Cook the bacon
• Form and cook the burgers
• Toast the English muffins

Kitchen Tools You Will Need

• Skillet – This is my go-to pan that I’ve had for over a decade! It heats evenly and cleans up beautifully with a little baking soda so it still looks brand new.
• Heat-Resistant Spoon or Spatula – Perfect for cooking, stirring, and serving.
• Outdoor or Countertop Grill

Serving Suggestions

Serve up your English muffin burger with a side of our breakfast potatoes as mentioned, or try my garlic Parmesan skillet potatoes instead. 

Some fruit salad would lighten everything up, or you could keep the indulgence going and make my homemade cinnamon sugar donuts instead. Hey, no judgment from me!

I didn’t include any condiments in my breakfast burger recipe as the egg yolk is pretty saucy in its own right.

But, if you want to add a little something to the English muffins, feel free! Some hot sauce mixed with mayo, or my chipotle lime mayonnaise would be tasty.

Storing and Reheating an English Muffin Burger

If you end up with leftovers, store each component separately in airtight containers in the refrigerator for the best results.

The breakfast burger patties and bacon will keep for about 3 days, as will the English muffins and cooked hash browns.

Fried eggs don’t store that well — good thing they’re super easy to make fresh when you need them! 

I swear by my air fryer for reheating recipes like this one. Place the burger and hash brown patty in the basket and heat at 350°F for 8-10 minutes. Fry up the egg and toast the bread while you wait!

Burger on an English Muffin FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Breakfast Recipes

Sausage Egg and Cheese Breakfast Sliders + Video

Easy Breakfast Burrito Recipe (Freezer Friendly!)

Easy Cheesy Breakfast Sausage Pinwheels Recipe

Moons Over My Hammy (Denny’s Copycat Breakfast Recipe)

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Loaded Royal Bacon Breakfast Burger

This Breakfast Burger is the ultimate mix of breakfast and dinner! Piled high with layer upon layer of amazing flavors, it's a must-make!

Course Breakfast

Cuisine American

Method Stovetop

Prep Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 2

Calories 999cal

Author Donna Elick

Ingredients

• 4 strips bacon
• 1 cup fresh shredded hash browns
• 5 teaspoons unsalted butter divided
• 1 pound ground beef 80/20 recommended
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 2 slices American cheese
• 2 slices Canadian bacon
• 2 large eggs
• 2 English muffins split

Instructions

• COOK BACON: In a large skillet over medium heat, cook 4 strips bacon until crispy, about 6 to 8 minutes. Transfer to a paper towel-lined plate. Leave about 1 teaspoon bacon drippings in the pan.
• MAKE HASH BROWNS: Add 2 teaspoons unsalted butter to the skillet over medium heat. Divide 1 cup fresh shredded hash browns into 2 piles and press each into a patty shape about the size of the English muffins. Cook for 3 to 4 minutes per side, until golden brown and crisp. Transfer to a plate.
• FORM PATTIES: Divide 1 pound ground beef into 2 equal patties slightly larger than the English muffins. Press a shallow indentation into the center of each to prevent doming. Season both sides with 1 teaspoon kosher salt and 1/2 teaspoon fresh ground black pepper.
• COOK BURGERS: In the same skillet over medium-high heat, add 1 teaspoon unsalted butter. Cook patties for 3 minutes without moving, until deeply browned. Flip and cook for 4 to 5 minutes, until internal temperature reaches 160°F. During the last minute, place 1 slice American cheese on each patty to melt. Remove and rest 3 minutes.
• COOK CANADIAN BACON: Add 2 slices Canadian bacon to the skillet and cook for 1 minute per side until lightly browned.
• FRY EGGS: Reduce heat to medium-low and add remaining 2 teaspoons unsalted butter. Crack 2 large eggs into the pan. Cook until whites are set and yolks remain runny, about 3 to 4 minutes. Spoon melted butter over the whites if needed to finish cooking.
• TOAST MUFFINS: Toast 2 English muffins until lightly crisp.
• ASSEMBLE: On the bottom half of each English muffin, layer 1 hash brown patty, 1 cheeseburger patty, 1 slice Canadian bacon, 2 strips bacon, and 1 fried egg. Top with the English muffin lid.
• SERVE: Serve immediately while hot.

Notes

Egg Preference: If you prefer fully cooked yolks, flip the eggs for 30 seconds.

Make-Ahead Tip: Bacon can be cooked ahead and reheated briefly before assembling.

Storage: Best enjoyed fresh. Store leftover components separately for up to 2 days.

Flavor Boost: Add a drizzle of maple syrup or a smear of spicy mayo for extra flavor.

Nutrition

Serving: 1 | Calories: 999cal | Carbohydrates: 47g | Protein: 77g | Fat: 54g | Saturated Fat: 24g | Cholesterol: 418mg | Sodium: 2572mg | Sugar: 1g | Fiber: 3g | Calcium: 318mg | Iron: 8mg

Originally published February 2016, updated and republished March 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Loaded Royal Bacon Breakfast Burger appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS SHEET PAN PANCAKE RECIPE

• No flipping, no batches
  
• Feeds a family all at once
  
• Four flavors in one pan
  
• Light, fluffy texture
  
• Freezer-friendly for busy mornings

Sheet Pan Pancakes

There was a season of life when I was standing at the stove making pancakes one by one while everyone else was already eating.

I don’t miss that season.

This sheet pan pancake recipe changed the whole situation. You mix the batter, pour it into the pan, and suddenly breakfast is done all at once.

No flipping. No babysitting. No one standing there waiting with a plate in their hand.

And the best part? You can divide it up and give everyone what they want. Strawberries for one kid. Chocolate chips for another. Blueberries for you. Bananas for whoever claims them first.

It’s practical. It’s simple. And it still feels like a real pancake breakfast. Just without the chaos.

Simplify morning with more sheet pan breakfasts like my egg in a hole recipe!

For more easy breakfast recipes, try sheet pan eggs, fluffy egg bites, this cranberry apple crockpot oatmeal, or Chad’s favorite freezer-friendly breakfast burritos!

INGREDIENT NOTES

• All-Purpose Flour: Spoon and level for accuracy. Too much flour makes dense pancakes.
  
• Baking Powder: This is what gives the lift. Make sure it’s fresh.
  
• Whole Milk: Adds richness and tenderness. Room temperature milk blends better.
  
• Unsalted Butter: Melted and slightly cooled so it doesn’t scramble the eggs.
  
• Pure Vanilla Extract: Adds warmth and depth, so don’t skip it.
  
• Toppings: Here’s where you can get creative! I love adding strawberry and banana slices along with fresh blueberries and chocolate chips, but really, the sky’s the limit.

VARIATIONS

All Chocolate Chip: Cover the entire pan with chocolate chips instead of dividing it into separate toppings.

Mixed Berry: Combine blueberries and sliced strawberries in one section.

Peanut Butter Swirl: Drop spoonfuls of peanut butter over one section and lightly swirl.

Cinnamon Sugar: Sprinkle cinnamon sugar over a quadrant before baking.

Nutty Crunch: Add maple candied walnuts or spiced pecans.

Savory Style: Skip the sugar and vanilla, then top the sheet pan pancake batter with cooked bacon, ham, or shredded cheddar.

SERVING SUGGESTIONS

• Drizzle generously with warm maple syrup.
  
• Add a side of crispy bacon or sausage.
  
• Top with whipped cream for a weekend brunch feel.
  
• Serve with fresh fruit salad.
  
• Double up on fruit flavor with homemade berry jam or fruit topping.

SHEET PAN PANCAKE FAQ

I’ve made thousands of pancakes over the years, and here’s what I know: overmixing is the enemy.

When you stir too much, you develop gluten, and that’s what turns light pancakes into something dense and chewy.

Baking them in a sheet pan actually helps keep them tender because the batter spreads evenly and cooks quickly in a hot oven.

The high temperature activates the baking powder fast, giving you that lift before the structure sets.

And greasing the pan generously? That’s how you get those slightly crisp, buttery edges that taste like the best part of a diner pancake.

This sheet pan pancakes recipe is simple science.

Big surface area. Quick rise. Even heat. Breakfast handled.

TOOLS NEEDED

• 13 x 18-inch Rimmed Baking Sheet: Size matters for proper pancake thickness.
  
• Large Mixing Bowl: For easy whisking.
  
• Whisk: Keeps the batter light.
  
• Rubber Spatula: For spreading the batter evenly.
  
• Knife or Bench Scraper: For clean slices

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Breakfast Recipes

Baked Egg Casserole + Video

Almond Blueberry Breakfast Cake Recipe + Video

Sausage Egg and Cheese Breakfast Sliders + Video

Savory Monkey Bread (Breakfast Recipe) + Video

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Sheet Pan Pancakes (4 Ways!)

Make Sheet Pan Pancakes with 4 different toppings so you don’t have to choose just one. A whole batch ready in a flash and no need to flip!

Course Breakfast

Cuisine American

Method Oven

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 5

Calories 442cal

Author Donna Elick

Ingredients

• 2 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 tablespoons baking powder
• 1/2 teaspoon kosher salt
• 2 cups room temperature whole milk
• 2 room temperature large eggs
• 1/4 cup melted unsalted butter
• 2 teaspoons pure vanilla extract

Toppings of choice, such as:

• Sliced strawberries
• Sliced bananas
• Blueberries
• Chocolate chips

Instructions

• PREP OVEN AND PAN: Preheat the oven to 425°F. Generously grease a 13 x 18-inch rimmed baking sheet with butter or nonstick spray.
• MIX DRY INGREDIENTS: In a large mixing bowl, whisk together 2 1/2 cups all-purpose flour, 1/4 cup granulated sugar, 2 tablespoons baking powder, and 1/2 teaspoon kosher salt until evenly combined.
• ADD WET INGREDIENTS: Add 2 cups room temperature whole milk, 2 room temperature large eggs, 1/4 cup melted unsalted butter, and 2 teaspoons pure vanilla extract. Whisk just until smooth. A few small lumps are fine. Do not overmix.
• POUR AND LEVEL: Pour the batter onto the prepared baking sheet. Use a rubber spatula to spread evenly to the edges.
• ADD TOPPINGS: Gently tap the pan on the counter a few times to release air bubbles. Visually divide the batter into four sections and sprinkle a different topping over each section.
• BAKE: Bake for 15 to 18 minutes, until the top is lightly golden and the center springs back when gently pressed.
• SERVE: Let cool for 5 minutes. Cut into squares and serve with maple syrup, fresh fruit, or whipped cream.

Notes

Make It Savory: Try bacon, ham, shredded cheddar cheese, or fresh herbs instead of sweet toppings.

Make-Ahead: Bake, cool, and slice. Store in an airtight container for up to 3 days.

Freezing: Freeze sliced pancakes in a freezer-safe bag for up to 2 months. Reheat in the microwave or toaster oven until warmed through.

Texture Tip: Avoid overmixing the batter to keep the pancakes light and fluffy.

Nutrition

Serving: 1 | Calories: 442cal | Carbohydrates: 64g | Protein: 12g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 111mg | Sodium: 881mg | Sugar: 15g | Fiber: 2g | Calcium: 426mg | Iron: 4mg

Originally published February 2025, updated and republished March 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Sheet Pan Pancakes (4 Ways!) appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE FRENCH TOAST ROLL UPS WITH CREAM CHEESE

• Crispy outside, creamy center
  
• Quick enough for mornings, special enough for brunch
  
• Kid-friendly but not childish
  
• Uses simple pantry ingredients
  
• Easy to prep ahead

French Toast Roll Ups

I mean… just look at these beauties!! They look like something you’d order out for a special occasion. But trust me, they’re not.

This is just bread, cream cheese, strawberries, and a little patience with a rolling pin. That’s it. 

All the magic is inside these strawberry French toast roll ups: warm cream cheese, jammy berries, soft bread soaking up that cinnamon egg mixture. It’s familiar, but better. Comfortable, but special.

Don’t overfill them. Don’t rush the browning. Let the butter do the work. They cook quickly, so each batch is ready in about 15 minutes.

Serve them hot, dust them generously… And don’t expect any leftovers!

INGREDIENT NOTES

• White Sandwich Bread: Soft bread rolls up the best. Fancy bread tends to fight back.
  
• Cream Cheese: Full-fat blocks melt smoothly and give that classic cheesecake feel.
  
• Strawberry Jam: Adds sweetness and helps bind the French toast roll ups cream cheese filling.
  
• Fresh Strawberries: Finely chopped so they don’t tear through the bread.
  
• Eggs & Milk: To make the custard coating. Bring the eggs to room temperature first for a smoother, more cohesive mixture.
  
• Cinnamon: Just enough warmth without turning this into dessert-dessert.

VARIATIONS

Blueberry Cheesecake: Swap strawberries (and jam) for blueberries.

Raspberry: Another berry swap! These are tart and rich, a great contrast with cream cheese.

Chocolate Chip: Sprinkle a few mini chips into the filling.

Lemon: Add lemon zest to the cream cheese for brightness.

Buttery Brioche: Use sandwich slices of brioche instead of white bread.

Cinnamon Sugar: Skip the powdered sugar and coat French toast roll ups in cinnamon sugar while hot.

No Jam: Just fresh berries and cream cheese for a lighter bite.

SERVING SUGGESTIONS 

• Dust strawberry cheesecake French toast roll ups with powdered sugar.
  
• Top with a drizzle of maple syrup or chocolate sauce.
  
• Serve with crisp bacon or sausage links.
  
• Add fresh fruit (or fruit salad) on the side.
  
• Pair with scrambled eggs or breakfast potatoes for balance.
  

STRAWBERRY FRENCH TOAST ROLL UPS FAQ

This French toast roll ups cream cheese recipe works because of structure and moisture control.

Flattening the bread breaks down the crumb so it rolls instead of cracking. Cream cheese melts but doesn’t liquefy, which keeps the filling where it belongs. 

The egg mixture coats the outside only, creating a custardy shell that browns quickly in butter.

Cooking seam-side down first seals the roll before the filling warms. That matters! And using medium heat gives the inside time to heat without burning the outside.

It’s not complicated. It’s just smart sequencing.

TOOLS NEEDED 

• Large Nonstick Skillet or Griddle: Even browning matters when making French toast roll ups!
  
• Rolling Pin: Flattens bread slices so they roll cleanly.
  
• Shallow Bowl: Easy dipping, no mess.
  
• Whisk: Make a smooth custard without any streaks.
  
• Spatula or Tongs: For gentle turning.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy French Toast Recipes

Make Ahead Oven Baked French Toast Recipe + Video

Easy Air Fryer French Toast (10 Minute Recipe)

Easy Sheet Pan French Toast

French Toast Casserole (Pumpkin Pie)

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Strawberry Cheesecake French Toast Roll-Ups

These French Toast Roll Ups are stuffed with berry cheesecake filling and browned to perfection for the sweet breakfast of your dreams!

Course Breakfast

Cuisine American

Method Stovetop

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 2 -3

Calories 761cal

Author Donna Elick

Ingredients

• 9 slices white sandwich bread
• 2 ounces softened cream cheese
• 2 tablespoons strawberry jam
• 5 fresh strawberries, hulled and finely chopped
• 2 large eggs
• 1 tablespoon milk
• 1 teaspoon pure vanilla extract
• 1 teaspoon ground cinnamon
• 3 tablespoons unsalted butter
• 1/4 cup powdered sugar for serving
• Maple syrup for serving

Instructions

• PREP PAN: Heat a large nonstick skillet or griddle over medium heat. Add 3 tablespoons unsalted butter and let melt, swirling to coat the pan.
• MIX CUSTARD: In a shallow bowl, add 2 large eggs, 1 tablespoon milk, 1 teaspoon pure vanilla extract, and 1 teaspoon ground cinnamon. Whisk until fully combined and smooth.
• PREP BREAD: Using a rolling pin, flatten 9 slices white sandwich bread until thin. Trim off the crusts.
• FILL AND ROLL: Spread about ½ teaspoon of 2 ounces softened cream cheese onto one short edge of each bread slice. Top with a small spoonful of 5 fresh strawberries, hulled and finely chopped and a drizzle of the 2 tablespoons strawberry jam. Roll the bread up tightly, seam-side down.
• DIP: Dip each roll-up into the egg mixture, turning to coat all sides lightly.
• COOK: Place roll-ups seam-side down in the hot skillet. Cook for 2 to 3 minutes per side, turning gently, until golden brown on all sides and warmed through.
• SERVE: Transfer to plates. Dust with 1/4 cup powdered sugar and drizzle with Maple syrup. Serve warm.

Notes

Make-Ahead: You can assemble the roll-ups up to 12 hours ahead. Store covered in the refrigerator and dip in egg mixture just before cooking.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat in a 325°F oven for about 10 minutes, until warmed through. Avoid the microwave, it softens the bread.

Freezing: Freeze cooked roll-ups for up to 2 months. Reheat from frozen in the oven at 350°F for 12 to 15 minutes.

Ingredient Note: Full-fat cream cheese gives the richest cheesecake flavor and melts smoothly inside the roll-ups.

Nutrition

Serving: 1 | Calories: 761cal | Carbohydrates: 90g | Protein: 19g | Fat: 36g | Saturated Fat: 19g | Cholesterol: 260mg | Sodium: 710mg | Sugar: 34g | Fiber: 4g | Calcium: 326mg | Iron: 5mg

Originally published February 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post French Toast Rollups (Strawberry Cheesecake) appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE EGG BAKE RECIPES 

• Feeds a crowd without stress
  
• Great make-ahead breakfast or brunch option
  
• Balanced, hearty, and filling
  
• Easy to customize with what you have
  
• Reheats beautifully

Baked Egg Casserole 

This is one of those breakfasts that makes mornings easier. You put everything together once, slide it into the oven, and suddenly breakfast is handled for hours.

I love this egg bake for weekends, holidays, or any morning when people wander into the kitchen at different times. It’s hot, it’s filling, and it doesn’t need babysitting.

Everyone gets a real plate of food, not just something to hold them over.

Baked breakfast casserole is familiar in the best way. Bacon, sausage, potatoes, cheese, eggs. Nothing fancy. Nothing trendy. Just a solid, comforting breakfast that makes people feel taken care of. Add some extra protein with our cottage cheese eggs.

And honestly, that’s usually the goal.

INGREDIENT NOTES

• Bacon: Cooked and chopped first so it stays crisp and doesn’t water down the casserole. Thick-cut slices hold up best.
  
• Breakfast Sausage: Adds savory depth and seasoning throughout the dish. Use bulk sausage, not links, so there are crumbles in every bite.
  
• Frozen Potatoes with Peppers and Onions: Thawed so they bake evenly and don’t release excess moisture.
  
• Cheddar Cheese: Medium-sharp gives flavor without overwhelming the eggs.
  
• Whole Milk: Keeps the eggs tender and soft as they bake.

VARIATIONS

Spicy: Use hot breakfast sausage or add diced jalapeños.

Meat Only: Skip the potatoes and add extra bacon or sausage.

Veggie-Leaning: Reduce the amount of meat and add sautéed mushrooms or spinach (drained well).

Cheese Swap: Try Colby Jack for a gooier melt or mild Pepper Jack for some heat.

Individual Portions: Bake breakfast casserole in muffin tins for grab-and-go servings.

SERVING SUGGESTIONS

• Add toast, biscuits, or cheese scones for a heartier meal.
  
• Serve baked egg casserole with fresh fruit on the side.
  
• Great with coffee or brunch cocktails (a Spicy Bloody Mary is my fave).
  
• Perfect for holidays, overnight guests, or meal prep mornings.
  
• Top with a dollop of sour cream or sliced green onions. And have a bottle of hot sauce handy!

EGG BAKE FAQ

Egg bake recipes work because they’re built on structure and moisture control.

Cooking the sausage and bacon first removes excess fat and water, which keeps the eggs from becoming greasy or loose.

Thawed frozen potatoes release less moisture during baking, allowing the eggs to set properly instead of steaming. 

The eggs and milk form a custard-like matrix that surrounds the fillings, and baking uncovered allows steam to escape so the texture stays firm but tender.

Letting the casserole rest after baking gives the proteins time to relax and finish setting, which is why it slices cleanly instead of collapsing.

TOOLS NEEDED

• 9×13-inch Baking Dish: The right depth for even baking.
  
• Large Skillet: For browning the sausage properly.
  
• Mixing Bowl: Whisking eggs goes faster with space.
  
• Whisk: Ensures the eggs and seasoning are evenly distributed.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Breakfast Recipes

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Baked Egg Casserole + Video

This loaded Baked Egg Casserole goes from oven to table in an hour! Make this egg bake for brunch, holiday mornings, or breakfast for dinner.

Course Breakfast

Cuisine American

Method Oven

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 8 (about 1 ¼ cups per serving)

Calories 586cal

Author Donna Elick

Equipment

• 9×13-inch casserole dish

Ingredients

• 1 pound bacon, cooked and chopped
• 12 ounces breakfast sausage, uncooked (roll or bulk)
• 28 ounces frozen potatoes with peppers and onions, thawed
• 2 cups shredded cheddar cheese (about 8 ounces, medium-sharp recommended)
• 12 large eggs
• 1/2 cup whole milk
• 1 1/2 teaspoons kosher salt
• 1 teaspoon fresh ground black pepper
• 1 teaspoon garlic powder

Instructions

• PREPARE OVEN: Preheat the oven to 375°F. Grease a 9 by 13-inch baking dish with nonstick cooking spray.
• COOK SAUSAGE: Place a large skillet over medium heat. Add 12 ounces breakfast sausage, uncooked and cook, breaking it up with a spatula, until browned and fully cooked. Remove from heat.
• BUILD CASSEROLE: Add the cooked sausage, 1 pound bacon, cooked and chopped, 28 ounces frozen potatoes with peppers and onions, thawed, and 2 cups shredded cheddar cheese to the prepared baking dish. Toss gently to evenly distribute.
• MIX EGGS: In a large bowl, add 12 large eggs, 1/2 cup whole milk, 1 1/2 teaspoons kosher salt, 1 teaspoon fresh ground black pepper, and 1 teaspoon garlic powder. Whisk until fully combined.
• ASSEMBLE: Pour the egg mixture evenly over the potato mixture. Use a spoon to gently press everything down so the eggs settle throughout.
• BAKE: Bake uncovered for 35 to 40 minutes, until the center is set and a knife inserted in the middle comes out clean.
• REST AND SERVE: Let the casserole rest for 5 to 10 minutes before slicing and serving.

Video

Notes

Make-Ahead: Assemble the casserole but do not bake. Cover tightly and refrigerate overnight. Let sit at room temperature for about 30 minutes before baking.

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheating: Reheat individual portions in the microwave or warm the whole dish in a 325°F oven until heated through.

Freezing: Freeze baked and cooled casserole in portions for up to 2 months. Thaw overnight in the refrigerator before reheating.

Ingredient Notes: Medium-sharp cheddar adds great flavor without overpowering the eggs. Any breakfast sausage flavor works well.

Nutrition

Serving: 1 | Calories: 586cal | Carbohydrates: 3g | Protein: 29g | Fat: 50g | Saturated Fat: 19g | Cholesterol: 344mg | Sodium: 1366mg | Sugar: 1g | Fiber: 0.1g | Calcium: 264mg | Iron: 2mg

Originally Published May 2017, updated and republished January 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Baked Egg Casserole + Video appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE HOMEMADE STARBUCKS MUFFINS

• Bakery-style domes without bakery prices
  
• Fresh blueberry flavor in every single bite
  
• Crunchy sugar tops that make you feel fancy
  
• Easy batter, no mixers, no fuss

Starbucks Blueberry Muffin

Okay friend… these muffins??? They are dangerous. Like “I’ll just have one,” and suddenly three are gone. Poof. Vanished.

And listen… my 15-year-old? Starbucks blueberry muffin superfan. It’s her go-to. Non-negotiable.

So when she took a bite of these and said, “Mom… these taste exactly like Starbucks…” Well, I about fell off my kitchen stool.

And bonus! We’ve got a dozen Starbucks copycat recipes on the site, so clearly we have a theme happening.

These muffins rise tall, get all golden and dramatic, and that turbinado crunch on top?? Whew. It’s giving main character energy. Pull one apart while it’s still warm and try not to swoon. Go on. I dare you.

And in case you’re wondering what to do with all that turbinado sugar left over… You’ll never guess that it’s the secret ingredient to my smoked chicken quarters as well!

INGREDIENT NOTES

• Unsalted Butter: Melted butter gives these muffins that rich, almost cake-like crumb. Salted butter works too, just reduce the added salt slightly.
  
• Whole Milk: Keeps the batter lush and creamy. Lower-fat milk will work, but the muffins won’t be quite as tender.
  
• Baking Powder & Baking Soda: Yes, both! That’s how you’ll get perfect fluffy Starbucks muffins with gorgeous domed tops.
  
• Vanilla Extract: Use real vanilla if you can. This recipe really lets that flavor shine!
  
• Lemon Zest: Not enough to taste “lemony,” just enough to wake up the blueberries.
  
• Blueberries: Fresh works best in this Starbucks blueberry muffin recipe. They’re less likely to sink or bleed color into the batter, plus they keep their plump, round shape. If using frozen, do NOT thaw. Fold them in straight from the freezer.
  
• Sugar Topping: This is not the time for regular granulated sugar! Demerara and turbinado sugar come in larger crystals for a more satisfying crunch… just like the blueberry muffin at Starbucks. 

VARIATIONS

Lemon Blueberry: Add an extra teaspoon of zest and a tiny squeeze of lemon juice.

Almond Vibes: Swap ½ teaspoon of the vanilla for almond extract. Heavenly.

Triple Berry: Use a mix of blueberries, raspberries, and blackberries.

Cinnamon Swirl: Mix sugar with a little cinnamon before sprinkling on top.

Streusel Topping: Replace the turbinado with a simple crumb topping if you love that bakery crumble.

Chocolate Chip Blueberry: Add ½ cup mini chocolate chips for a sweeter twist.

SERVING SUGGESTIONS

• Enjoy warm with salted butter… trust me on this one.
  
• Pair your Starbucks muffin with our Vanilla Sweet Cream Cold Brew copycat.
  
• Or go full coffee-shop moment with a homemade White Mocha Frappuccino.
  
• Make a brunch board with crispy bacon (made in the oven!) and fluffy egg bites.
  
• Slice and toast the next day for a crispy-edged treat.

STARBUCKS BLUEBERRY MUFFIN FAQ

You know I’ve tested a lot of blueberry muffins over the years. Like… a concerning number. And the trick that won’t quit is that blast of high heat right at the start.

It shocks the batter into rising tall instead of spreading wide. Hello, muffin-top perfection!

Another little secret? That thick batter. Don’t baby it. Thick batter holds the berries in place and gives you those gorgeous pockets of fruit instead of “blueberry sinkhole sadness.”

Trust the process when making this Starbucks blueberry muffin recipe… you’ll taste why.

TOOLS NEEDED

• 12-Cup Muffin Pan: Standard size for perfect bakery muffins.
  
• Large Mixing Bowl: You’ll want room to fold in those berries gently.
  
• Whisk: All the mixing happens by hand.
  
• Cookie Scoop or Large Spoon: Helps fill the muffin cups evenly.
  
• Cooling Rack: Crucial for keeping the bottoms from steaming and getting soggy.

Enjoy!

With love, from our simple kitchen to yours.

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Other Starbucks Copycat Recipes

Cranberry Bliss Bars (Starbucks Copycat Recipe)

Iced Cinnamon Dolce Latte (Starbucks Copycat Recipe)

White Chocolate Mocha Frappuccino

How to Make Cold Foam (Starbucks Sweet Cream Copycat)

🍔 Copycat Creations Vol 1
Craving your favorite restaurant meals at home? This exclusive ebook has the boldest, most requested copycat recipes — from fast food faves to sit-down classics.

👉 Buy your copy now and start cooking the meals you love!

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Starbucks Blueberry Muffins (Best Copycat Recipe)

Enjoy a fresh Starbucks Blueberry Muffin from home with this easy recipe. You’ll get a dozen for about the price of just one from the cafe!

Course Breakfast

Cuisine American

Method Oven

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 12 muffins

Calories 261cal

Author Donna Elick

Ingredients

• 1/2 cup (1 stick) unsalted butter, melted and cooled slightly
• 1 cup granulated sugar
• 2 large eggs
• 3/4 cup whole milk
• 2 teaspoons vanilla extract
• 1 teaspoon lemon zest
• 2 1/2 cups all purpose flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 8 ounces fresh blueberries about 1 ½ cups
• Turbinado sugar or Demerara sugar for sprinkling

Instructions

• PREHEAT OVEN AND PREP PAN: Preheat the oven to 425°F. Spray a 12 cup muffin pan with nonstick spray.
• MIX WET INGREDIENTS: In a large mixing bowl, whisk 1/2 cup (1 stick) unsalted butter, melted and cooled slightly and 1 cup granulated sugar until combined. Whisk in 2 large eggs until smooth. Add 3/4 cup whole milk, 2 teaspoons vanilla extract, and 1 teaspoon lemon zest. Whisk until the mixture is creamy.
• ADD DRY INGREDIENTS: Sprinkle 2 1/2 cups all purpose flour, 1 tablespoon baking powder, 1 teaspoon baking soda, and 1/2 teaspoon kosher salt evenly over the batter. Gently fold until the dry ingredients disappear. Do not overmix. The batter will be thick.
• FOLD IN BLUEBERRIES: Add 8 ounces fresh blueberries and gently fold just until evenly distributed.
• FILL MUFFIN PAN: Scoop the batter into the muffin cups, filling each almost to the top. Sprinkle Turbinado sugar over each muffin for a crunchy topping.
• REST BATTER: Let the filled muffin pan sit at room temperature for 10 to 15 minutes. This helps create tall, bakery style domes.
• BAKE: at 425°F for 5 minutes. Without opening the oven, reduce the temperature to 350°F. Continue baking 12 to 16 minutes, until the muffins are golden and a toothpick inserted in the center comes out clean.
• COOL: Let the muffins cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Make Ahead: These muffins taste best the day they are baked but stay soft for 3 days stored in an airtight container at room temperature.

Storage: Keep tightly sealed. The sugar topping softens over time but the muffins stay tender.

Freezing: Freeze cooled muffins in a zip top bag for up to 3 months. Thaw on the counter or warm in a 300°F oven for 5 to 7 minutes.

Ingredient Tip: If your blueberries are very juicy, toss them with 1 teaspoon all purpose flour before adding to the batter to prevent sinking.

Pro Tip: The initial high heat gives these muffins a big rise and that classic bakery muffin look.

Nutrition

Serving: 1 | Calories: 261cal | Carbohydrates: 40g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 53mg | Sodium: 314mg | Sugar: 19g | Fiber: 1g | Calcium: 90mg | Iron: 2mg

Originally published January 2024, updated and republished December 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Starbucks Blueberry Muffins (Best Copycat Recipe) appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS HOMEMADE GRANOLA RECIPE

• Easy Cleanup: One bowl, one pan
  
• Texture Balance: Perfectly crunchy with chewy dried fruit
  
• Stores Beautifully: Make-ahead breakfasts and snacks
  
• Endlessly Customizable: Try all your favorite mix-ins.
  
• Better Than Store-bought: Fresher, cheaper, and tastier.

Homemade Granola

Once I learned how to make homemade granola, I wondered why I ever bought it in a box. 

This sheet pan version? It’s ridiculously easy and makes your kitchen smell like heaven… sweet maple, warm cinnamon, and toasty oats. 

And the best part? You can snack on it warm, right off the pan (trust me, you will). 

I love that it’s crunchy enough to hold up in milk but still has those chewy cranberry pops. Plus, it’s a recipe you can change a hundred ways. 

She’s flexible, fabulous, and oh-so-addicting. Honestly, good luck making sheet pan granola last two weeks.

INGREDIENT NOTES

• Rolled Oats: Use old-fashioned oats for the best crunch. Quick oats absorb too much liquid and won’t bake up crisp.
  
• Nuts & Seeds: Pecans and pepitas add richness and crunch, but almonds, walnuts, sunflower seeds, or cashews also work well.
  
• Maple Syrup: Pure maple syrup sweetens and helps the granola crisp. Honey can be used but will make clusters stickier.
  
• Coconut Oil: Adds flavor and binds everything together. Melted butter works too, but coconut oil keeps it lighter.
  
• Vanilla Extract: Pure vanilla gives warmth. Vanilla bean paste adds even deeper flavor if you have it.
  
• Cinnamon & Salt: Cinnamon adds cozy spice, and salt balances the sweetness. Don’t skip it!
  
• Dried Fruit: Cranberries add tart chewiness. Try raisins, dates, cherries, or dried blueberries for variety.
  
• Coconut Flakes: Toasts quickly and adds tropical flavor. Sliced almonds are a good swap.

VARIATIONS 

• Nut-Free: Use only seeds like pepitas, sunflower, or chia.
  
• Tropical: Add dried pineapple, mango, and macadamia nuts.
  
• Chocolate Lovers: Stir in dark chocolate chips after cooling.
  
• Berry Burst: Mix in dried blueberries and strawberries.
  
• Autumn Spice: Add pumpkin pie spice and dried apples.
  
• Protein Boost: Add hemp seeds or flaxseeds before baking.
  
• Extra Chunky: Press homemade granola firmly onto to pan and don’t stir for larger clusters.

SERVING SUGGESTIONS

• Breakfast: Sprinkle over Greek yogurt with fresh fruit.
  
• With Milk: Enjoy homemade granola like cereal with cold milk.
  
• Snack Mix: Mix with pretzels and chocolate chips for a trail mix.
  
• Toppings: Use as a crunchy topping for strawberry banana smoothies or buttermilk pancakes.
  
• Fancy: Serve sheet pan granola layered in parfait glasses for brunch.
  

GRANOLA RECIPE HOMEMADE FAQ

The secret to great granola is moisture-to-dry ratio and baking technique. Maple syrup and coconut oil coat the oats, helping them caramelize without burning. 

Stirring once keeps it toasty on all sides, while pressing the mixture down gives you those coveted clusters. 

Adding coconut flakes at the end prevents scorching (they toast in minutes), and cooling completely on the pan is essential… the granola crisps as steam evaporates. 

Understanding these simple steps means your granola comes out crunchy, flavorful, and clump-y every single time, instead of soft or uneven. It’s science that tastes like breakfast bliss.

TOOLS NEEDED

• Large Baking Sheet: The bigger, the better for even toasting.
  
• Parchment Paper or Silicone Mat: Prevents sticking and makes cleanup easy.
  
• Large Mixing Bowl: Room to coat oats evenly.
  
• Spatula or Wooden Spoon: For stirring and spreading.
  
• Measuring Cups and Spoons: Accuracy matters for the syrup-to-oats ratio.
  
• Airtight Container or Jars: To store and keep crunchy.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Breakfast Recipes

Baked Egg Casserole + Video

Ham and Egg Casserole (Cracker Barrel Copycat Recipe)

Almond Blueberry Breakfast Cake Recipe + Video

Spiced Honey Nut Breakfast Granola

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Homemade Granola (Sheet Pan)

Homemade Granola is easy to make for a toasty, chewy, and comforting breakfast or snack! One bowl, one sheet pan, endless possibilities.

Course Breakfast

Cuisine American

Method Oven

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 6 -8

Calories 397cal

Author Donna Elick

Ingredients

• 3 cups old-fashioned rolled oats
• 1 heaping cup nuts and/or seeds (such as 3/4 cup pecans and 1/4 cup pepitas)
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon kosher salt
• 1/2 cup pure maple syrup
• 1/3 cup coconut oil melted
• 1 tablespoon pure vanilla extract
• 1/2 cup unsweetened coconut flakes
• 1/4 cup dried cranberries

Instructions

• Preheat the Oven: Preheat oven to 325°F. Line a large sheet pan with parchment paper or a silicone baking mat.
• Mix the Dry Ingredients: In a large mixing bowl, stir together 3 cups old-fashioned rolled oats, 1 heaping cup nuts and/or seeds, 1/2 teaspoon ground cinnamon, and 1/8 teaspoon kosher salt until evenly combined.
• Combine Wet and Dry: Add 1/2 cup pure maple syrup, melted 1/3 cup coconut oil, and 1 tablespoon pure vanilla extract directly to the bowl. Stir well until all oats and nuts look glossy and evenly coated. The mixture should feel slightly sticky.
• Bake the Granola: Spread the mixture in an even layer on the prepared sheet pan. Bake for 20 minutes, stirring once halfway through. Granola should look lightly golden and smell toasty.
• Add the Coconut: Sprinkle 1/2 cup unsweetened coconut flakes over the granola and return to the oven for 5–8 minutes, until the coconut is lightly browned. Watch closely to avoid burning.
• Cool and Add Fruit: Let granola cool completely on the pan — it will crisp as it cools. Once cooled, stir in 1/4 cup dried cranberries. Break into clusters if desired.
• Store: Transfer to an airtight container. Keep at room temperature up to 2 weeks.

Notes

Make-Ahead: Granola stores beautifully. Bake a big batch and keep sealed for 2 weeks or freeze for up to 3 months.

Storage: Store at room temperature in airtight jars or bags. Freeze flat in freezer bags for long-term storage.

Freezing: Freeze granola plain (without fruit) for best texture. Stir in dried fruit after thawing.

Reheating: Not needed! But if granola softens, spread on a sheet pan and bake at 300°F for 5–7 minutes to refresh.

Essential Tip: For extra clusters, press the mixture firmly onto the sheet pan before baking and avoid stirring too much.

Nutrition

Serving: 1 | Calories: 397cal | Carbohydrates: 52g | Protein: 6g | Fat: 19g | Saturated Fat: 15g | Sodium: 56mg | Sugar: 21g | Fiber: 6g | Calcium: 55mg | Iron: 2mg

Originally published November 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Homemade Granola (Sheet Pan) appeared first on The Slow Roasted Italian.