This is how I like to do breakfast for dinner.

This broccoli cheddar frittata souffle is so perfect when you want a cheesy egg bake for breakfast, lunch or dinner. You can make it ahead of time, enjoy it warm or cold and it tastes absolutely amazing.

I know that I just told you last week how I find different ways to make broccoli for my family. We all love it and it’s easily our number one vegetable. So here’s another! 

Melty cheese, baked eggs and chopped broccoli with all the flavor in the world. It’s such a huge hit over here.

I really wanted to get this to you in time for Easter but with the release of Easy Everyday, I got behind! Before I knew it, the holiday had passed and I didn’t get to share this recipe that we adore.

But!

The good news is that I don’t even make this for holidays! I truly make it for dinner. Or the occasional brunch.

See, this is by far my favorite way to make a frittata. And it’s pretty much the only way I make them now! There is also a new one in Easy Everyday, just FYI. 

The souffle element is so easy and doesn’t take much time at all. You seperate the eggs, whip the whites and then fold the whites into the egg filling.

It’s simpler and once you’ve done it once, it’s ridiculously easy. 

So easy, in fact, that unless I’m incredibly pressed for time, it’s the only way I make a frittata. 

It adds so much – the texture is cloudlike. It’s soft and perfectly chewy. The frittata rises higher and doesn’t fall too much, which is excellent for feeding hungry kids. It reminds me more of a quiche even though it doesn’t have a crust.

This is how it comes together:

I start the broccoli in the skillet so it can soften a little bit. Just a bit! 

Then, I separate the eggs. The yolks go into one large bowl and I add the cheese and herbs.

In a smaller bowl, I whip the whites with a hand mixer until peaks form.

Then, I fold the whites into the yolk mixture gently but thoroughly. Make sure you’re only folding and it’s all incorporated! 

Next, I pour it in the buttery pan with the broccoli. Cook it for a few minutes. Top with more cheese. Then transfer it to the oven where it rises like magic!

Finally, when it comes out of the oven I throw on some arugula or microgreens. Deeeeelish.  (more…)

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Best ever coffee cake, coming your way.

This greek yogurt coffee cake is so tender and filled with the most delicious cinnamony crumb. The texture from the crumb is perfect and the cake is light and fluffy. Everyone loves this cake!

Sheet cake coffee cake is the best coffee cake!

Know why?

It makes a ton and you can share!

It’s lovely for brunch. Afternoon coffee! Even post-dinner dessert. 

I am no stranger to making coffee cake after coffee cake. It’s just that I usually make them in a bundt pan. I love those versions too!

But then I found this classic version in a sheet pan and I was so in. 

I love having the option to make a 9×13 cake so I can freeze some, share some and more. 

I don’t think it’s any secret that I love using greek yogurt in my cakes too. Because I love how moist it makes them. It adds a little bit of tangy flavor and it’s so simple. If you don’t have or love yogurt, you can always swap sour cream! It’s just as good and some would say… probably better. 

I’m just over here, a huge yogurt freak. 

Just look at that crumb!

This cake is EASY. 

First, mix up the crumb so it’s ready.

Next, make the batter. It’s super simple and starts with melted butter! You can make it in one bowl. One and done!

Make sure to spray a 9×13 baking dish with the nonstick baking spray. You know, the one that has the flour in it too!  (more…)

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Breakfast is on the menu today!

These souffle egg bites are so delicious, easy to prepare for breakfasts ahead of time and even something that you can make for dinner with bacon and sourdough toast.

Sounds amazing if you ask me! 

I’m almost always craving breakfast. It’s the OG comfort food. 

And because there are just SO many variations that you can make with eggs, you know they are always a winner. 

I have a similar recipe for these in my next cookbook, Easy Everyday! They are something I make constantly and we LOVE them. 

They are better than traditional egg muffin bites because you whip the egg whites first. It gives them a lighter, fluffier texture. They are so satisfying to make and to eat! 

I store them in the fridge and either eat them cold or warm them up for a few seconds in the microwave.

And the best part: there are so many variations! You can add just about any fillings that you love. (more…)

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New year, new breakfast! 

This blueberry muffin baked oatmeal is super delicious, unbelievably satisfying and keeps you feeling good so you’re energized for the day. It’s topped with a cinnamon streusel that makes all the difference – some crunchy, muffin-like topping that takes it over the top! 

There is not much that I love more than having breakfast ready to go, especially when it’s something that I love.

You know that I have a few incredible baked oatmeal recipes that I adore. One of them… I basically call it oatmeal cake. I love how chewy baked oatmeal can be and that it’s the perfect vehicle for all sorts of toppings.

Toppings are what make it! Give me any variety of nuts, seeds, chocolate, coconut, fruit, drizzles – anything. 

This breakfast is so great for many reasons: 

It’s fully make-ahead. You can meal prep it for the week or enjoy it on a weekend morning. 

It’s also ridiculously satisfying. A nice balance of protein and carbs and fat and fiber which makes it extra filling.  (more…)

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‘Tis the season for holiday breakfasts!

This ham and cheese dutch baby is incredibly delicious and also simple. Crispy prosciutto, melty havarti cheese and fresh herbs give this the most fabulous flavor – and it’s easy too. 

A dutch baby is one of my favorite breakfasts to make – even if it means breakfast for dinner too. It makes a whole pan, it’s super satisfying (lots of eggs for protein!) and it tastes wonderful. 

It’s essentially a giant pancake baked in a 9×13 inch dish, and in this case, it’s a savory one. I’ve shared a savory dutch baby before and let’s just say that I love it more than the sweet versions. This indulgent version is perfect for the holiday season, whether it’s thanksgiving or christmas morning, or brunch with friends and family. 

There are so many excuses to make a breakfast like this, but it’s not like we actually need one, right?

Let me introduce you to the beautiful dutch baby method: throw everything in the blender and then pour into a hot buttered pan.

THAT IS IT.

It’s super easy and simple – the base always begins that way. From there, you can add whatever you like. 

Today, while the dutch baby cooks, I crisp up some prosciutto. I add a little cheese into the actual pancake, but I like to save most for when the dutch baby is done. 

As soon as the dutch baby is nice and puffed, I sprinkle on the havarti cheese. It gets all melty and then it’s topped with the crispy, crunchy prosciutto.  (more…)

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Oh how I love a breakfast cookie!

These apple butter breakfast cookies are incredibly satisfying and so delicious, perfect to make for the week ahead. Nothing like a good breakfast meal prep to get the week started off right! 

Never did I ever need an excuse to have a cookie for breakfast. But this is a good one.

A good excuse that is. And a good cookie.

Breakfast cookies can be tricky! 

It’s hard to find one that doesn’t taste like cardboard. It’s difficult to make one that is actually worthy of the cookie name. There are breakfast “cookies” that are just mounds of oats and bananas smashed together and labeled “cookie.” It’s blasphemous! 

I have a few recipes that I really enjoy, but this new one might be my favorite. Think melty almond butter, oats, grated apples, chopped walnuts, maple syrup – dreamy!

These are so crunchy and the texture is perfect. The flavor is even better. They are hearty and filling and taste like a spiced fall day. 

These breakfast cookies kind of remind me of my granola scones. It’s not like they are a chewy gooey cookie. It’s a fairly healthy recipe after all. But they aren’t dry either! They are crumbly and crunchy without falling apart. They are nourishing without being heavy or super sugar laden. 

I am probably making no sense, but they are worthy of the breakfast cookie name. 

And the fall flavor!

Apple butter, maple syrup, grated apple, cinnamon… oh it is so good. I LOVE the flavor of these. They remind me of the apples and cinnamon instant oatmeal packets I adored when I was a kid. 

These come together so easily. Just like a basic cookie. Scoop, bake, eat. They freeze well. A batch will last all week.

The ideal meal prep. (more…)

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Oh how I love a little pumpkiny bite that can be enjoyed with coffee! 

Or, covered in coffee!

Or eaten for breakfast. A midnight snack. Lunch dessert! These pumpkin scones are fluffy and tender and covered in the most dreamy coffee glaze. 

It’s the best bite of fall that you can make in about 30 minutes! 

I love the combo of pumpkin + espresso so much. My pumpkin dream cupcakes with espresso cream cheese frosting? Wowza. They are so freaking good. It’s a combination that I think about often. 

So, I knew that an espresso-y glaze would be just divine on pumpkin scones. 

This is a version of a classic scone recipe that I first shared on here over 16 years ago. It was one of the first recipes I ever shared, which is mind blowing. And since then, I’ve rambled about how I never even liked scones back in the day.

That was over 16 years ago, so… I think it’s safe to say that I really like scones now!

P.S. I have a ton of scone recipes now. Wild.

One of the reasons I love these so much is because they take barely any time at all. Once the ingredients are combined, you pat the dough into circles, cut it into triangles and bake for 15ish minutes or less. 

They are easy, fast and make a nice batch that lasts for the week! Or that you can share with friends. Or that you can freeze for later. Priorities! 

The espresso glaze uses freshly brewed espresso and the small alone is enough to send me into a wonderful nostalgic spin. Long before I enjoyed coffee, the smell alone was comforting to me. Anytime I brew it, I’m transported back into my home kitchen when I was a kid.

Love it. 

And!

The espresso glaze pairs so well with the pumpkin scone. It just works. Think PSL but in a fluffy little bite size with a coffee icing. 

I mean, look at these little triangle clouds of love.

The flaky layers. And buttery pumpkin flavor with lots of spice. Finished with the coffee icing!

I can’t handle it. (more…)

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It’s that time of year.

When the zucchini is abundant and you need to make some treats to use it up. These little muffin cakes are loaded with double chocolate flavor, melty chocolate chips and are ridiculously satisfying. 

Plus, we’re eating a vegetable!

Yes yes yes, this is my favorite way to eat a vegetable. Covered in chocolate. 

These muffins don’t look like anything special, but they are incredibly good. My kids beg for them. They taste like a treat, they are moist and have a cake-like crumb. Really, you can’t go wrong with them. 

I even threw a batch in the freezer!

We are muffin maniacs. 

These blueberry zucchini muffins are some of our absolute favorites. I also made my pumpkin muffins often this time of year.

It’s safe to say that we are a muffin family!! 

And I love it. 

I took that favorite zucchini muffin recipe and added cocoa powder and tons of chocolate chips. Extra chocolatey, coming right up. 

These are pretty darn easy to make too. The biggest key is to grate the zucchini then squeeze out the extra liquid in a towel, over the sink. 

After that’s done, stir together the dry ingredients.

Then whisk together the wet ingredients!

Add the dry to the wet. Add the zucchini. And then the chocolate. 

The batter almost looks like brownie batter. So chocolatey and rich and wonderful. 

Bake for 20ish minutes, let them cool slightly and you’re done.  (more…)

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Summer breakfasts are everything.

These blackberry chip overnight oats are the perfect summer morning treat! Satisfying, cooling, refreshing, these are chewy and flavorful, swirled with blackberry sauce and chocolate chips.

This is such an easy, go-to hot summer day breakfast! Making this ahead of time the night before is something I never regret.

I love waking up to a breakfast that I can grab and enjoy within minutes! Or even grab as I’m running out the door.

This whole thing started because of ice cream.

Blackberry chip ice cream, to be exact.

There is something about that combo that is just so incredibly summery and delicious. It works SO well in ice cream.

So I figured that of course, it had to work well in overnight oats! 

Sometimes I think my overnight oats taste as good as ice cream, so there’s that. File it under things that old people say. 

I’m one of those people that LOVES overnight oats. Mostly because I don’t enjoy hot oats, so the cold, chewy oatmeal straight from the fridge is exactly the texture I want. Even if it’s cold outside, I crave overnight oats more than warm oats.

Plus, it’s so easy to eat them. Grab and go! It’s simple.

No cooking or warming them up or anything. Add a million toppings and you’re good! 

This is easy! Here’s how we do it.

I make a quick and delicious blackberry sauce. Pro tip: it’s also fab on ice cream and yogurt! 

Then, I make my overnight oats blend. These are the ratios I’ve been using for overnight oats for years. I love it.

I chill the oats overnight. In the morning, I swirl the blackberry sauce right in.

Sometimes I add other toppings. Nuts, more seeds, fresh fruit – whatever I’m feeling.

That’s it! Embarrassingly easy and ridiculously tasty.

Breakfast just got so much easier. (more…)

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This is how we make summer mornings magical.

The peach cobbler granola tastes like a crunchy bite of summer, made with dried peaches, peach preserves, oats, brown sugar and tiny white chocolate chips. 

It is SO good. 

I love making a big batch of granola to have on hand for snacks and breakfast. Sometimes even a bedtime snack. I find homemade granola with milk to be incredibly satisfying and filling. 

When it’s made at home, I also love sprinkling in chia seeds or hemp hearts for extra fiber and protein and fat, upping the satiety factor even more. 

How on earth can we make granola better?!

Make it taste like the epitome of summer. A classic summer dessert. 

Here’s the thing: I can’t get enough of this peach cobbler granola.

I’m already completely head over heels for peach cobbler, the dessert.

But turn that flavor into a super crunchy granola that can be sprinkled in yogurt and topped with milk? 

BEST IDEA EVER.

And it’s easy too!

The key ingredients are peach preserves and dried peaches. Dried peaches are very chewy, but in this case we are going to dice them up. I love this because they get caramely and juicy in the oven! 

Butter, brown sugar and peach jam make up the wet ingredients. My favorite peach preserves/jam comes from American Spoon. My family has been eating their red haven peach preserves for as long as I can remember. Years… actually, decades. 

The dry ingredients are where you can get creative. We have:

Old fashioned rolled oats

Dried peaches

And chopped pecans

This is where you can add in any other nuts or seeds that you enjoy. Swap in some walnuts or add those chia seeds here. I also like to add in ground flaxseed sometimes. 

Everything is combined on a baking sheet, baked for 30ish minutes and tossed a few times. Once it sets and cools, a sprinkle of white chocolate chips goes on top! 

Think melty vanilla ice cream or whipped cream when it comes to the chocolate chips. They give a creamy richness to the peach granola that makes it taste dessert-like. But it’s just a bite!  (more…)

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