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)

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👉 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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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.

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!

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)

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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.

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.

This Italian waffle cookie gets its name from the same word for pizza: pizze, which is Italian for flat or round. 

When you add the ending -elle (meaning small), then pizelle translates to “little pizza.” 

Don’t be fooled — there’s no marinara here! Keep reading to learn how to make Italian cookies at home, plus the secret to perfect pizzelles.

It’s one of those Italian recipes that you just know is from a family recipe that has been passed down from generation to generation. 

This classic Italian cookie is actually made using simple ingredients and is quite an easy recipe. 

A lot of people make this classic Pizzelle recipe during the holiday season, but I tend to make the crisp cookies whenever the craving hits.

This is what makes this easy Pizzelle recipe the best. You can whip it up in a jiffy. It’s a family favorite of mine, and I love to pair them with a hot cup of coffee. 

Pizzelle Cookies

These crispy Italian cookies are made with basic ingredients — flour, sugar, butter, and eggs — and are flavored with vanilla and anise. 

Most people have an instant love of pizzelle cookies the moment that they try them. 

Each of the cookies is shaped like a flat disc and can be stamped with a simple or intricate design, depending on the method used to make them. 

You might have seen a few different variations and patterns out there, but I use a special iron that gives me the same print for my Italian pizzelle cookie recipes, which you’ll see below. 

Different methods will also result in different textures, ranging from firm and crispy to soft and chewy. 

And the more that you make it, the more that you’ll find that perfect pizzelle texture, too! 

Add this pizzelle cookie recipe to your collection of Italian cookies along with tender Easter and wedding cookies or crunchy pignoli and fig cookies too!

Pizzelle Cookie Recipe Tips and Tricks

• Boost the flavor. Toast the anise seeds in a dry skillet on the stove, then crush with a mortar and pestle or spice grinder. This really brings out the flavor and aroma.
  
• Try different extracts. If the anise flavor (similar to black licorice) is too strong, leave out the seeds and swap the extract for almond extract, orange, or lemon extract instead.
  
  You can even add some lemon zest! Just be sure to still use the vanilla as that’s a must for these favorite cookies! 
  
• Get consistent shapes. Pizzelle batter is very thick and sticky, so it can be hard to transfer off of a spoon onto a waffle maker. 
  
  Instead, pipe the batter in a swirl with a large open tip (Wilton 1A) so it fills the whole section when pressed.
  
• Use the right tools! You’ll need a pizzelle maker to create the perfect designs.
  
• Cool on a wire rack. If you lay the hot cookies on a flat surface (or stack them), steam will get trapped underneath and prevent them from hardening properly.
  
  A cooling rack is key to get the perfect texture for this classic Italian pizzelle recipe. 

Italian Waffle Cookie Serving Suggestions

Pizzelle cookies are delicious on their own or topped with a variety of creams and spreads. A traditional Italian pizzelle can be served plain, or even with a little bit of powdered sugar on top. 

The first time you make it, enjoy them like they are – then you can try out all the different ways after that! 

Add a thin layer of hazelnut spread or your favorite jam, or sandwich cannoli cream between two cookies for an extra sweet treat.

A simple dusting of powdered sugar adds an elegant touch, while a dessert dip that tastes like truffles or smores will put these over the top!

You can also wrap warm cookies around a wooden cone or dowel to form cannoli shells or ice cream cones. 

(There are so many fun ways to change the flavor of these Italian Pizzelle cookies every single time!)  

Kitchen Tools You Will Need

• Stand mixer or large mixing bowl with hand mixer
• Pizzelle Iron – They make specialty presses for pizzelles that create the perfect crisp cookie! You should be able to find a special Pizzelle iron online! 
• Round Biscuit or Cookie Cutter – It should be 5-inches in diameter to trim off the rough edges of your pizzelle cookies.

Pizzelle Cookies FAQ

Prep Ahead Instructions

Because this pizzelle recipe comes together so quickly, I highly recommend making your treats fresh.

That said, the dough can be made ahead of time and refrigerated for up to 3 days.

Wrap it tightly in plastic or keep it in an airtight container, then bring to room temperature on the counter before pressing.

How To Store Pizzelles

Allow cookies to cool completely, then transfer them to a storage bag or airtight container. They can be stacked as long as they are no longer warm.

Store at room temperature for 3 to 4 weeks or wrap them in a layer of plastic wrap and freeze for several months!

Enjoy!

With love, from our simple kitchen to yours.

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Pizzelle Recipe (Classic Italian Waffle Cookies)

Pizzelle cookies are delicate and crisp Italian waffle cookies flavored with anise. Make this Italian cookie recipe for a holiday dessert!

Course Dessert

Cuisine Italian

Method Stovetop

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 12 5-inch pizzelles

Calories 193cal

Author Donna Elick

Equipment

• pizzelle waffle iron

Ingredients

• 3 large eggs room temperature
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon anise extract optional (SEE NOTE #2)
• 1 tablespoon anise seed ground (SEE NOTE #2)
• 1/2 cup unsalted butter melted and cooled
• 1 pinch salt
• 1 1/2 cups all-purpose flour

Instructions

• Heat pizzelle waffle iron while preparing the batter.
• Measure 1 tablespoon anise seed into a small saucepan. Heat over medium for about 1 minute, stirring regularly, until seeds are toasted. Transfer toasted anise seed to a pestle and grind with a mortar until finely ground.
• In a medium mixing bowl, beat eggs and sugar together until pale yellow and slightly thickened (about 3 minutes).
• Beat in melted butter, vanilla extract, ground anise seed, and anise extract, if using.
• Combine flour and a pinch of salt and add to the egg mixture. Toss in the ground anise seed and then mix everything together, just until combined. Batter will be very thick.
• Brush the waffle iron with a bit of melted butter if it is not a non-stick iron.
• Add 2 tablespoons of batter to each space on the pizzelle waffle iron. Use a piping bag with a large open tip (like tip 1A) to pipe a flatter, more widely distributed swirl of batter onto the iron.
• Close the iron and cook until the pizzelles are golden brown. Remove from iron.
• Use a 5” biscuit or cookie cutter to trim any excess batter from the embossed pizzelle shape.
• Allow pizzelles to cool completely. Dust with powdered sugar if desired.
• Store in an airtight container for up to 7 days or freeze for up to 1 month.

Notes

1. Some recipes use baking powder in their batter – this gives a slightly softer, thicker pizzelle. Add 2 teaspoons of baking powder with the flour and salt to try this method.
2. This recipe produces a crisp, thin cookie. The ground anise seed adds some texture and flavor. For even more anise flavor, use anise extract as well as the seed. Toasting the anise seed adds a nuttier fragrance to the spice. The difference is subtle and it is not necessary to toast the anise seed.
3. Two tablespoons of batter was about the right amount to fill out the full 5” pizzelle space. On a nonstick iron, it’s difficult to spread the batter as it is very thick and slides off the plate. A scoop in the center of the iron tends to spread unevenly (squishing out the front without fully covering the back of the space, for example). Piping a swirl of batter onto the plate turned out perfect pizzelles every time.

Nutrition

Serving: 1cookie | Calories: 193cal | Carbohydrates: 25g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 67mg | Sodium: 23mg | Sugar: 13g | Fiber: 1g | Calcium: 15mg | Iron: 1mg

Originally published April 2022, updated and republished 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 Pizzelle Recipe (Classic Italian Waffle Cookies) appeared first on The Slow Roasted Italian.

Buttermilk is the secret to achieving a tender, springy sponge with all the moisture that keeps you coming back for a second slice! 

That is important to remember, because many bundt cakes are dense and a bit heavy, especially when made with richer flavors like chocolate or red velvet.

The simple steps on the printable recipe card showcase that this is the best cake with simple ingredients. 

It’s a tender cake, with a buttery flavor and tender texture that creates the perfect moist cake. 

And just consider this your warning – once you make this delicious buttermilk cake, you’re going to crave it all the time. It’s one of my absolute favorites! 

Luckily, you can whip up this moist homemade cake anytime that you want! A good recipe like this deserves to be celebrated! 

Buttermilk Cake Recipe

Tender and moist, with just the right amount of sweetness, this simple old fashioned buttermilk cake is sure to be a winner for any occasion.

What I love most about bundt cakes is that they allow you to enjoy thick, generous slices without any stacking or frosting needed!

You can keep the batter simple, like with this vanilla buttermilk cake recipe, or create intense flavors such as caramel glazed apple or death by chocolate.

Bundt pans aren’t just for cakes either! Use one to make this Cheesy Meatball Pull-Apart Bread or a Savory Monkey Bread for breakfast.

Vanilla Buttermilk Cake Tips and Tricks

• Use room temperature ingredients. Batters, doughs, and even sauces come together much smoother when chilled ingredients are allowed to warm on the counter first! 
  
  Measure out the liquid, but keep eggs in the shell until you are ready to use them.
  
• Don’t rush the process. Beating the butter and sugar for an extended period of time really allows them to cream together, creating an amazing texture in the buttermilk bundt cake.
  
• Add a glaze! Combine 1 cup powdered confectioner’s sugar with enough fresh lemon juice to create a mixture that is as thick as corn syrup. 
  
  Drizzle back and forth over the top of the cooled dessert so it drips down the sides and into the crevices.
  
• Or keep the topping simple. Dust the top with powdered sugar or serve slices with whipped cream and fresh fruit. Edible flowers on the top of the cake would also be a super fun addition!
  
  A dusting of cocoa powder adds a hint of chocolate flavoring, too! 
  
• Have fun with the extracts. Almond extracts, vanilla extract, and even lemon zest will make the flavors of this cake pop! 
  
  Just add a bit to the cake batter and see how the flavor changes! I’m all about a good vanilla cake, but cake recipes like this are fn to alter in terms of flavor. 
  
  My strawberry syrup would be an excellent choice as well!

Substitutes For Buttermilk In Cake

If you don’t have actual buttermilk on hand, you can make your own buttermilk with regular milk and either lemon juice or vinegar.

For this recipe, add 1 ½ tablespoon of white vinegar (or lemon juice) to a measuring cup. Then, fill to the 1 ½ cup line with whatever milk you have in your refrigerator.

Stir together and let it sit for 5 to 10 minutes, until thickened and curdled.

You can also replace this ingredient with an equal amount of Greek yogurt or sour cream instead. 

Either will add plenty of moisture to your batter without losing that delicious tangy flavor.

Buttermilk Bundt Cake Kitchen Tools

• Bundt Pan – I love the elegance of this shape, but any kind will do.
• Stand mixer or large bowl with hand mixer
• A sturdy silicone spatula can be used for scraping, stirring, and smoothing and is easy to clean too!
• Wire Rack – A cooling rack helps the cake cool faster so that you can cut into individual slices and serve. 

Old Fashioned Buttermilk Cake FAQ

Enjoy!
With love, from our simple kitchen to yours. 

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Vanilla Buttermilk Cake (Moist and Tender Recipe)

Buttermilk Cake is tender and moist, with a crackly exterior from a coating of sugar. Enjoy a slice with or without a simple glaze!

Course Dessert

Cuisine American

Method Oven

Prep Time 15 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 12

Calories 462cal

Author Donna Elick

Equipment

• 9 inch bundt pan

Ingredients

• 1 cup unsalted butter room temperature (plus more for greasing the pan)
• 2 1/2 cups granulated sugar plus 3 tablespoons for the pan
• 5 large eggs room temperature
• 1 teaspoon almond extract
• 1 tablespoon pure vanilla extract
• 3 cups all-purpose flour
• 1/2 teaspoon baking soda
• 3/4 teaspoon kosher salt
• 1 1/2 cups buttermilk

Instructions

• Preheat the oven to 325°F. Grease a 9 or 10 inch bundt pan. Butter the inside of the bundt pan and then sprinkle granulated sugar around the pan. Be sure to grease the crevices well.
• In the bowl of a stand mixer combine the butter and sugar. Beat on medium for 7-8 minutes until light and fluffy. Add the eggs and extracts. Beat until combined.
• Mix together the flour, baking soda, and salt in a medium bowl. Set aside.
• Add half of the flour and mix until just combined (you can no longer see the flour). Then add 1/2 of the buttermilk. Repeat.
• Scoop or pour the cake batter into your prepared bundt pan.
• Bake the cake in your preheated oven until the cake starts to pull away from the side of the pan, 60-70 minutes. Be sure not to open the door until the cake is done.
• Allow the cake to cool in the pan for 10 minutes, then flip it onto a cooling rack and allow it to cool completely.

Notes

Store in an airtight container on the countertop for 4-5 days.

Cake is a dense, moist pound cake consistency. The granulated sugar in the batter and coating the pan crystallizes into the most delicious, almost crackly exterior on the soft cake.

Beating the butter and sugar for an extended period of time really allows them to cream together and gives that amazing texture to the cake.

Can use a powdered sugar glaze on top: one cup powdered confectioner’s sugar, with enough fresh lemon juice to be as thick as corn syrup.

Top with powdered sugar and fruit.

Can top with whipped cream and sliced fruit.

Can also bake in 2 (9×5) pans, watch cook time.

 

Nutrition

Serving: 1 | Calories: 462cal | Carbohydrates: 67g | Protein: 7g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 121mg | Sodium: 255mg | Sugar: 43g | Fiber: 1g | Calcium: 56mg | Iron: 2mg

Originally published March 2022, updated and republished 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 Vanilla Buttermilk Cake (Moist and Tender Recipe) appeared first on The Slow Roasted Italian.

If you want to make this crock pot cheesecake extra sweet, drizzle some homemade Caramel Sauce over the top just before serving.

New recipes like this are the best! I love that simple ingredients are needed only to create the perfect creamy cheesecake. And in the crockpot? It’s true! 

You can literally make the perfect homemade cheesecake recipe in the best way, all by using a slow cooker. 

It’s literally like nothing that you’ve ever bought from the grocery store. 

This easy cheesecake recipe is a game-changer when it comes to dessert time. 

One bite of this creamy New York cheesecake topped with fresh berries, and it’s all over from here. 

And I say this with full confidence, knowing that I’ve made a ton of incredible cheesecake recipes over the years. 

I was MORE than impressed with how this creamy cheesecake recipe turned out, and honestly, it’s become my go-to cheesecake recipe because of the simplicity and how good it tastes fresh AND the next day. 

It’s safe to say that the creamy texture makes this my personal favorite – and most people who try it agree! 

It’s a good thing that it can feed a crowd, because people will definitely be gobbling it up and asking for more! 

Ready to get started? Follow the recipe card below to get started making the creamiest cheesecake, ever! 

Creamy Cheesecake

Enjoy a delicious, sweet cheese cake without all the fuss by making it in your crockpot! No more stressing out over not opening the oven door to check on it! 

Would you like to make a cheesecake that doesn’t require baking? Try my peanut butter cheesecake for a no-hassle cheesecake recipe!

Try some more baking in a slow cooker with this Peach Cobbler recipe. You can make it with fresh, frozen, or canned fruit.

Or make one of my Best Ever Cheesecake Salads for when you want that rich, tangy flavor in just a few minutes!

How To Make Sweet Cheese Cake In A Crock Pot

First, make the crust from crushed graham crackers and melted butter. It’s faster in a food processor, but you can easily do it by hand if needed. 

I love using a classic graham cracker crust because it’s the perfect balance of texture and flavor. 

Mix together the filling ingredients until smooth. Then, press the crust into your cake pan and smooth the filling over the top.

Cook just until set, then turn off the slow cooker and leave covered for another hour. 

Your creamy cheesecake will finish baking from the residual heat, and then you can place it in the fridge to cool. You’ll have a crack-free cheesecake in no time at all! 

Slow Cooker Cheesecake Tips and Tricks

• Always use high heat. The temperature difference between low temperature and high is the same, but using the High setting means it reaches that temperature faster. 
  
  Unless a recipe says otherwise, the High setting is the best choice for creamy cheesecake.
• Does it need a water bath? Because the lid collects moisture while cooking, it creates the perfect steamy environment to prevent any cracks. 
  
  There’s no need to use special racks or add additional water to the bottom.
• Keep it covered. Moisture will escape any time you remove the lid, so leave it on until you’re ready to check for doneness.
• When is it done? Usually, you’ll know your slow cooker baked cheesecake is done when the edges are set and there’s just a slight jiggle to the center. 
  
  In this case, turn off your crockpot when the center no longer looks wet and shiny.

Choosing The Right Pan Size

This crock pot cheesecake recipe fits perfectly in an 8” cake pan. Just line it with enough foil to hang over the sides so it’s easy to lift out once set.

For smoother edges, use an 8” springform pan. 

Because they tend to be a little thicker, I recommend testing an empty pan in your slow cooker first to make sure it will fit.

To make this sweet cheese cake recipe in a 6” pan instead, reduce all of the ingredients by a third.

Crock Pot Cheesecake FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Best Crock Pot Creamy Cheesecake Recipe + Video

This crock pot creamy cheesecake is delicious, sweet, and perfectly fluffy! Make this recipe for a no fuss dessert with only 6 ingredients.

Course Dessert

Cuisine American

Method Slow Cooker

Prep Time 30 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 30 minutes minutes

Servings 8

Calories 693cal

Author Donna Elick

Ingredients

• 18 honey graham crackers 2 packages
• 10 tablespoons butter melted
• 24 ounces cream cheese 3 8-ounce bricks, room temperature or softened
• 1 cup granulated sugar
• 4 large eggs room temperature
• 1 1/2 teaspoons vanilla extract
• 2 tablespoons all-purpose flour

Instructions

• Add the graham crackers to the bowl of a food processor. Run until graham crackers are finely ground. With the machine running, slowly pour in the melted butter.
• Add the cream cheese to the bowl of the stand mixer. Pour the sugar over top, then cream together at medium speed.
• Add the eggs, one at a time, scraping down the sides of the bowl occasionally. Mix in the vanilla and flour until just incorporated.
• Tear off two sheets of aluminum foil, approximately 16” long. Fit inside the cake pan, making sure to get it as tight to the pan edges as possible. Do the same with the second piece of foil, perpendicular to the first. The pan should be completely lined with foil, with overhang all the way around. Press the overhang along the sides.
• Pour the buttered graham cracker mixture into the prepared pan. Press the mixture evenly in along the bottom. If desired, you can also press it up the sides.
• Pour in the cheesecake filling and spread to the edges. Tap on the counter top a few times to release any air bubbles.
• Place pan in slow cooker. Cook on HIGH for 3 hours. Turn slow cooker off and leave covered for another hour. Transfer to fridge to cool for at least 4 hours or overnight.
• To remove from pan: Unfurl foil from the sides of the pan. Gently pull up on opposite sides. Cake should slide out. Gently pull foil back from sides of cheesecake and transfer to serving plate.

Video

Nutrition

Serving: 1 | Calories: 693cal | Carbohydrates: 55g | Protein: 11g | Fat: 49g | Saturated Fat: 27g | Cholesterol: 205mg | Sodium: 619mg | Sugar: 36g | Fiber: 1g | Calcium: 125mg | Iron: 2mg

Originally published April 2018, updated and republished October 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 Best Crock Pot Creamy Cheesecake Recipe + Video appeared first on The Slow Roasted Italian.

Call yourself Betty Crocker and make these easy chocolate cake mix cookies! You’ll be hooked after the first batch!

Every time that I make these chewy chocolate cookies, they instantly curb my chocolate craving! 

The printable recipe card below shows has fast and easy it is to make cookies with a box of cake mix – and I love how these chewy cookies turn out every time! 

It’s amazing that a box of chocolate cake mix makes easy cookies – and actually is a great recipe, at that! 

If you’re looking for a quick dessert for Valentine’s Day or just want some new recipes to try, cake mix recipes are a good choice. 

Chocolate Cake Mix Cookies

These crispy chocolate cookies give you all the flavor of the cake, but without the extra measuring and mixing.

Just combine your favorite boxed mix with a few pantry staples and add a quick icing drizzle to the tops!

Speaking of sweet treats, do you love those warm Doubletree Cookies when you check into their hotels? 

Well, now you can make them right at home with their official recipe!

For a lighter option, Lemon Almond Crinkle Cookies offer just the right amount of citrusy zing without being overwhelming. Plus, you probably already have everything you need to make them!

If you’re looking for fun desserts to make for your child’s birthday party, try my Percy Jackson’s Blue Chocolate Chip Cookies, they’re a hit!

Cake mix cookies are just so easy & quick! My Red Velvet Cake Mix Cookies also take just 20 minutes to bake!

We have cinnamon roll cookies, key lime pie cookies, butterfinger cookies, and even cranberry chocolate chip cookies for you to try!

Chocolate Cookies Made From Cake Mix

This chocolate cake mix cookie recipe comes together quickly and easily, making it a great choice for cookie swaps!

1. Just combine the ingredients in a bowl, scoop onto cookie sheets, and roll into evenly sized balls.
   
2. Use a fork to press down on the dough, making a criss-cross pattern like you would with peanut butter cookies.
   
3. Once they are baked and cooled, add some drizzle or dip half of the cookie for a fancy touch!

Don’t Overbake!

Chocolate cookies made from cake mix have the perfect balance of chewy and fluffy textures. The “crispy” part of this recipe comes from the added rice cereal. 

Leaving your chocolate cake mix cookies in the oven longer won’t make them crispy and crunchy — they’ll just be tough and hard to chew! 

Tips for Making Crispy Cookies

• Save some time. Cookie scoops let you divide out your treats in a flash and guarantee a uniform size. Plus, no messy fingers or struggling to get the batter off of a spoon!
  
• Use wax paper. After drizzling or dipping your crispy chocolate cookies, lay them on sheets of wax paper. Once they are set, you’ll be able to peel them right off.
  
• Need a large batch? You can easily double this recipe, but if you need more I would suggest making one full set before starting another separately. 
  
  Too much dough in your mixer means ingredients won’t be fully incorporated and the cookies won’t bake properly.
  
• Tip for easy drizzling: Transfer the melted almond bark to a piping bag to avoid a mess. 
  
  Or, make your own by snipping off the corner of a zippered bag once it’s filled.

Storing and Freezing Crispy Chocolate Cookies

Keep your chocolate cake mix cookies in a sealed container so they stay soft and moist. Use within a week for best results, if they even last that long!

You should be able to freeze chocolate cookies made from cake mix in storage bags, just keep in mind that the rice cereal may become soft once thawed. 

Use wax paper between each layer so they don’t stick together.

Chocolate Cake Mix Cookie Recipe FAQ

Enjoy!
With love, from our simple kitchen to yours. 

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Crispy Chocolate Cake Mix Cookies Recipe (5 Ingredients)

Chocolate cake mix cookies are perfectly sweet with an extra crunch from rice cereal. Make this recipe today with 5 simple ingredients!

Course Dessert

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 2 Dozen

Calories 1885cal

Author Donna Elick

Ingredients

• 15.25 ounce German Chocolate Cake Mix 1 box
• 1 large egg
• 1/2 cup stick unsalted butter melted
• 1 cup crispy rice cereal
• 6 ounces vanilla almond bark

Instructions

• Preheat oven to 350°F. Prepare a cookie sheet with parchment paper or a silpat mat.
• In a large bowl, using a hand or stand mixer, mix together the cake mix, egg, and butter. Fold in the rice cereal with a spatula until blended.
• Using a large cookie scoop, shape dough into 1 1/2 – 2 inch balls. If you don't have a cookie scoop a tablespoon is comparable in size. Place onto lightly greased cookie sheet.
• Using a fork, flatten the cookies in a criss-cross pattern. 
• Bake for 10-12 minutes; until the top no longer looks wet. 
• Cool on cooling rack.
• Prepare the drizzle.
• In a microwaveable bowl, cook the vanilla almond bark for 30 seconds. Stir and continue cooking for 15-second intervals; stirring between each time and until the bark is melted. Be careful to not overcook the bark as it will start to seize on you.
• Once the bark is melted prepare the cookies for drizzle by laying them out on a sheet of wax paper. Using a fork, drizzle the bark all over your cookies. If you don't want to drizzle, dipping the cookies into the bark will work as well. Place the cookies back onto the wax paper and allow the bark to harden.
• Store in an airtight container.

Nutrition

Serving: 1 | Calories: 1885cal | Carbohydrates: 227g | Protein: 17g | Fat: 106g | Saturated Fat: 61g | Cholesterol: 204mg | Sodium: 1846mg | Sugar: 144g | Fiber: 5g | Calcium: 351mg | Iron: 10mg

Originally published February 2021, updated and republished October 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 Crispy Chocolate Cake Mix Cookies Recipe (5 Ingredients) appeared first on The Slow Roasted Italian.

Talk about an easy breakfast casserole! I’ve made this for Christmas morning, and it’s seriously the perfect way to start the day.

I think it’s also great for Easter brunch, Christmas brunch, Sunday morning, or even busy weekday mornings. It’s also perfect to prep and have the entire casserole ready for overnight guests, too! 

The printable recipe card below has all the details on how to make this great breakfast – it’s such an easy recipe for special occasions or everyday busy mornings.

No matter when you make it, it’s a great addition to the table for the whole family to enjoy. 

Ham and Egg Casserole

I love a good breakfast casserole, whether it cooks overnight in the slow cooker or features a Tex-Mex flair But there’s something extra special about Cracker Barrel egg casserole. 

I think it’s that tender, chewy layer of sourdough on the bottom that just hits the spot — like eggs on toast!

The delicious flavor combo of ham and cheddar is found in every bite, and this recipe is easy enough to make for a lazy weekend or a homestyle brunch.

If you’re just as crazy for ham and cheese as I am, you’ll want to try this ham and cheese quiche or a Moons Over My Hammy sandwich next!

And if you go crazy for Cracker Barrel recipes, you have to try my broccoli cheddar chicken & pot roast recipes!

Ingredient Notes and Substitutions

• Sourdough Bread – Sandwich-sized slices will fit into the bottom of your baking pan a lot better compared to the traditional round loaf slices.
  
  You can also experiment with another type of bread. Whole wheat or rye would be a delicious base for ham egg and cheese casserole!
  
  Any bread slices would be great additions, I’m just a big fan of sourdough. 
  
• Eggs – Be sure to use large eggs. It’s also much easier to beat them if they’re closer to room temperature, so let them warm on the counter first if you have the time.
  
• Ham – This Cracker Barrel egg casserole recipe is a great way to use up leftover ham! 
  
  But if you don’t have one made, simply grab some ham steaks from the store or ask the deli counter to slice it extra thick.
  
• Evaporated Milk – Adds richness and a custard-like texture to the egg mixture. Substitute with hall-and-half or milk for a lighter dish.
  
• Cheddar Cheese – This has the perfect balance of bold flavor and a great melt. Adjust the intensity of the flavor by choosing mild, sharp, or extra sharp.
  
  Monterey Jack or Swiss are great options for a creamier texture and milder flavor, and you know I have to suggest Pepper Jack for a little kick!

Tips and Tricks to Make Perfect Cracker Barrel Egg Casserole

• Remove the crust from the bread.

This creates a more consistent texture and makes it easier to slice the dish once baked. As the bread soaks up the milk and egg mixture, it will swell a bit to fill in any gaps.

• Beat the eggs really well.

Use a fork or whisk to help break up the yolks and combine them evenly with the whites, plus a little bit of elbow grease to aerate the mixture. This helps the egg layer bake up nice and fluffy.

And as mentioned, this is much easier to do if they aren’t super cold from the fridge, so let them warm on the counter for a bit first.

• Wait before popping the dish in the oven.

Let the assembled ham and egg casserole rest for 10-15 minutes on the counter to allow the bread to soak up some of the liquid.

• Try different flavor combinations.

You can make Cracker Barrel egg casserole with a different type of meat, or swap the ham for veggies for a vegetarian version!

Brown some sausage links and chop those up, or crumble bacon strips after crisping them in the air fryer. 

Mushrooms and bell peppers always taste great in breakfast casserole, though you’ll want to sauté and drain them first so they don’t make the dish watery.

Prep Ahead

• Dice ham
• Shred cheese
• Beat eggs
• Remove crust from bread

Kitchen Tools You Will Need

• 9×13 Baking Dish – This set is one of my favorites! It comes with a lid for easy storage and is great for casseroles.
• Mixing Bowl – I like to have a variety of sizes on hand, and this set has them all.
• Cheese Grater – Fresh cheese makes this recipe even better! Skip the bagged shreds and buy a block to grate yourself.

Serving Suggestions 

Nothing goes better with Cracker Barrel breakfast casserole than a basket of warm biscuits or corn muffins!

And for a full breakfast spread, add a stack of fluffy buttermilk pancakes and some fresh fruit.

Storing and Reheating Ham Egg and Cheese Casserole

Once cooled, cover the pan or transfer leftovers to an airtight container. Refrigerate for up to 3 days or freeze for up to 2 months.

If freezing, I usually wrap individual slices in plastic wrap and store them in a ziptop bag. Then, I can thaw just what I need in the refrigerator before reheating.

Warm ham egg and cheese casserole in the oven at 325°F for 15-20 minutes. Cover with foil to help it heat evenly. 

Or, microwave individual portions for 2-3 minutes on medium power for a quick meal!

Cracker Barrel Breakfast Casserole FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Cracker Barrel Copycat Recipes

Homemade Copycat Cracker Barrel Fried Apples Recipe

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Coca Cola Cake (Cracker Barrel Recipe Copycat) + Video

Copycat Cracker Barrel Country Fried Steak Recipe

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Ham and Egg Casserole (Cracker Barrel Copycat Recipe)

This Ham and Egg Casserole comes together in under an hour, featuring a chewy sourdough base and plenty of cheese. Just like Cracker Barrel!

Course Breakfast

Cuisine American

Method Oven

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6

Calories 457cal

Author Donna Elick

Ingredients

• 4-6 slices sourdough bread crusts removed
• 1 1/2 cups diced ham
• 6 large eggs beaten
• 1 ½ cups evaporated milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups shredded cheddar cheese

Instructions

• Preheat your oven to 350°F (175°C). Prepare a 9×13-inch casserole dish by lightly spraying it with non-stick cooking spray.
• Arrange six slices of crustless sourdough bread at the bottom of the casserole dish. Tear the bread into pieces if necessary to cover the entire bottom without overlapping.
• In a medium bowl, beat six large eggs thoroughly. Add 1 1/2 cups of evaporated milk, 1 teaspoon of salt, and ½ teaspoon of black pepper. Whisk the mixture until it's well combined.
• Pour the egg mixture evenly over the bread in the casserole dish, ensuring every piece of bread is soaked with the mixture.
• Sprinkle 1 1/2 cups of diced ham over the soaked bread.
• Top the casserole with 2 cups of shredded cheddar cheese, spreading it generously over the entire mixture.
• Let the casserole sit for 10-15 minutes. This allows the bread to absorb the egg mixture, enhancing the dish’s texture.
• Place the casserole dish in the preheated oven. Bake for 30-35 minutes until the eggs are set and the cheese on top is bubbly and golden brown.
• Once baked, remove the casserole from the oven. Allow it to cool slightly before serving. Enjoy!

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The casserole can also be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

To reheat, cover the casserole with foil and bake in a preheated oven at 325°F (160°C) for about 15-20 minutes, or until heated through. For a quicker option, microwave individual portions on medium power for 2-3 minutes.

Feel free to substitute the sourdough bread with your preferred type of bread, such as whole wheat or rye, to change the flavor profile. You can also use half-and-half or milk instead of evaporated milk for a lighter dish.

Experiment with different cheeses for more flavor variety such as Monterey Jack or Swiss cheese.

Nutrition

Serving: 1 | Calories: 457cal | Carbohydrates: 30g | Protein: 29g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 257mg | Sodium: 1400mg | Sugar: 9g | Fiber: 1g | Calcium: 482mg | Iron: 3mg

Originally published February 2025, updated and republished October 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 Ham and Egg Casserole (Cracker Barrel Copycat Recipe) appeared first on The Slow Roasted Italian.

Gooey swirls of cinnamon and sugar fill every slice of this deliciously sweet loaf. Every bite is like cinnamon rolls meets homemade bread, and I’m here for it! 

Achieve a gorgeous color on top with a simple mixture of egg and milk brushed on before baking.

The cinnamon mixture pairs perfectly with the rest of the ingredients to create the perfect afternoon snack. 

You can choose the best way to make this sweet bread, but I’m all about making large loaves and then topping them with some of my yummy sweet cinnamon butter. 

Maple syrup would also be delicious way to add sweetness to this easy cinnamon bread! 

The good news is that making this wonderful recipe is a fast and simple process. 

And as the loaf bakes, you’ll be filling your house with that amazingly addictive cinnamon sugar swirl scent! 

Cinnamon Swirl Bread

I’ve been making this cinnamon swirl bread recipe for over a decade, and it’s still requested often! Everyone loves the golden brown goodness! 

Numerous people have told me that my homemade version is better than anything that they’ve had – talk about the ultimate compliment.

I like to generously add a lot of cinnamon sugar filling, so maybe that’s the key! 

Don’t want to wait for the dough to proof? Try my quick bread recipes! Cranberry orange and root beer quick bread are both fantastic for snacking!

Cinnamon Swirl Bread Recipe Tips

• Watch the temperature! When heating the milk and butter, use a thermometer to ensure it isn’t too hot. If needed, let it cool until it reaches 115 to 120°F before adding the sugar and yeast.
  
• Use quality, fresh yeast. It should bubble when combined with the sugar and milk. If not, you’ll need to buy a new container. I like to keep mine in a jar in the freezer for optimum freshness.
  
• Dough too sticky? Add 2 tablespoons of flour at a time and knead it by hand until it becomes tacky. You should be able to pull your hands away without the dough sticking to your fingers.
  
• Roll it tightly. Pockets of air trapped between the layers will turn into larger gaps once the loaf cools. Work slowly to ensure it’s rolled as tight as possible.
  
• Prepared pan . Make sure that you have a greased loaf pan so that the dough doesn’t stick! 

Serving Suggestions

This cinnamon bread has just enough sweetness for dessert, but it’s delicious for breakfast or a snack as well.

Slather a slice of this cinnamon loaf with butter or use it to make cinnamon swirl French toast. 

If it starts to go stale before you can eat it all, use it for breakfast casserole cups!

The first time that I made this yummy bread, I let the swirl of cinnamon in the center of the loaf be the focal point. 

The second time, I added a little bit of butter – and it was so good either way! 

Kitchen Tools You Will Need

• Stand Mixer with the hook attachment
• 9×5 Loaf Pan – Line it with aluminum foil for easy clean up!
• Glass Mixing Bowls – Use the largest one to proof the dough and the smaller ones or a medium bowl for the filling and egg wash.
• Basting Brush – Useful for everything from greasing a bread pan to brushing on melted butter and egg wash! (you can also use a pastry brush for this) 

Cinnamon Swirl Loaf FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Yeast Bread Recipes

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Best Homemade Cinnamon Swirl Bread Recipe + Video

Cinnamon swirl bread made with homemade yeasted dough is sweet and irresistible! Enjoy thick, fluffy slices with your morning coffee or tea.

Course Bread

Cuisine American

Method Microwave, Oven

Prep Time 30 minutes minutes

Cook Time 40 minutes minutes

Rise ime 1 hour hour

Total Time 2 hours hours 10 minutes minutes

Servings 1 loaf

Calories 4894cal

Author Donna Elick

Ingredients

• 1 cup milk + 2 tablespoons divided
• 1 1/4 cups 12 tablespoons sticks unsalted butter, room temperature (divided)
• 2 1/4 teaspoons active dry yeast
• 3 large eggs room temperature (divided)
• 3/4 cup granulated sugar divided
• 4 cups all-purpose flour
• 1 teaspoon kosher salt
• 2 tablespoons ground cinnamon

Instructions

• Heat 1 cup of milk and 6 tablespoons of butter in microwave to 115-120°, until warm but not hot. Add warm milk mixture and 1/4 cup of sugar to the bowl of the stand mixer. Sprinkle the yeast over the top of the milk mixture and stir to combine. Allow to sit for 10 minutes to let the yeast bloom and become fragrant.
• Add 2 of the eggs, flour, and salt; mix with the dough hook on low-medium until combined.
• Knead on medium for 10 minutes. Place 2 tablespoons of butter in a large glass bowl, microwave for 30 seconds to melt butter.
• Pull dough out of the mixer (it will still be a little bit sticky. If it is too sticky, add 2 tablespoons of flour at a time and knead by hand until it becomes tacky, meaning when you touch the dough and pull your fingers away it doesn’t get stuck to your fingers). Roll the dough in the butter in the glass bowl.
• Cover the glass bowl in plastic wrap and then lay a tea towel over the top and set it in a warm place for about 1 hour, until it doubles in size.
• Meanwhile: in a small bowl combine the remaining 1/2 cup of sugar and the cinnamon. Set aside. Grease a 9×5 loaf pan with a tablespoon of room-temperature butter. Set aside. Turn dough out onto a lightly floured surface.
• Fold it like a letter in the flour and then fold in the sides to make a square. Roll dough into a rectangle about 9”x18”. If it is wider than your loaf pan, simply fold dough in and roll again. Spread 2 tablespoons of room temperature butter all over the dough, leaving a 1 inch border around the dough.
• Sprinkle the cinnamon sugar mixture over your butter and roll your rolling pin over the dough to help press it into butter. Begin forming a roll with your dough, start at the far end and roll the dough toward you. Keep your roll tight and try not to let the filling escape. Once the dough is in a roll, pinch the end of the dough to the roll.
• Place the dough seam down in the buttered loaf pan. Cover with plastic wrap and a tea towel and allow dough to rise for 1 hour in a warm place (until doubled in size).
• Preheat oven to 350 degrees. Adjust racks to have one in the middle.
• Mix 1 egg with 2 tablespoons milk, and beat well. Using a pastry brush, apply egg wash to the top of your bread (you will not use it all). Place bread in the oven. Bake for 35-40 minutes.
• Remove bread from the oven when it is done (if the top is browning too fast, cover with aluminum foil). Allow to cool in pan for 5 minutes, then remove from pan to cooling rack and brush the top and sides with the remaining butter.
• Allow bread to come to room temperature before you slice it, if you can wait!

Video

Nutrition

Serving: 1 | Calories: 4894cal | Carbohydrates: 567g | Protein: 90g | Fat: 258g | Saturated Fat: 156g | Cholesterol: 1130mg | Sodium: 2664mg | Sugar: 164g | Fiber: 29g | Calcium: 689mg | Iron: 28mg

Originally published March 2012, updated and republished October 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 Best Homemade Cinnamon Swirl Bread Recipe + Video appeared first on The Slow Roasted Italian.