The Most Delicious Sausage Monterey Jack Soufflé

The Most Delicious Sausage Monterey Jack Soufflé

Cheese soufflé made from 4 different cheeses, sausage and eggs makes the best breakfast casserole of all time! I love it so much and keep going back for more!

Well, I don’t even know what I need to say about this one other than, it’s pure cheese, folks, and I’m not talking about my jokes. Ohhhhh, whomp whomp. Haha, I couldn’t help it. 

This is a very old recipe from my family that for once isn’t my mom’s. In fact, I’m not even sure if she makes it at all. But we eat it when we visit my aunt and when I say eat it, I mean, DEVOUR IT.

A serving of sausage Monterey Jack souffle. It is light and spongey with bits of sausage and melted cheese.

I know, it looks unassuming and no, I don’t have any idea how I’ll convince you to try it, but you must. You really, really must, because it is the most melt in your mouth breakfast casserole you’ll ever consume. And best of all, you can easily change it to your own liking. Pepper jack cheese? Great idea. Bacon or ham? Bring it on. 

This is going in your recipe box, and you’ll be making it until the cows come home. Or so my ancestors would have said. 

A casserole dish of sausage Monterey Jack soufflé. It is yellow and has bits of sausage and melted cheese.

What Ingredients Are Needed for a Cheese Soufflé?

You’ll be hitting your cheese and dairy sections at the grocery store for this one! For the cheeses, I like to buy them in bricks and grate it on my own. They melt together so much better than the pre-shredded cheese. And you know I always go with Tillamook! Here is your grocery list:

  • Sausage
  • Monterey Jack Cheese
  • Cheddar Cheese (sharp)
  • Mozzarella Cheese
  • Milk
  • Flour
  • Cottage Cheese (full fat, low fat or fat free all work great)
  • Eggs
  • Butter
  • Green Chiles

The measurements for each ingredient can be found in the recipe card below.

A serving of sausage Monterey Jack souffle. It is cheesy and light and fluffy with a bite removed from the corner with a fork that is in the foreground..

How to Make a Cheese Soufflé

The steps for making a breakfast cheese soufflé are few and simple. It only takes about 10 minutes to prep and then 50 minutes to bake. Here are the basic steps:

  • Spread half of the melted butter in your baking dish and be sure to brush the sides with the butter as well.
  • Combine all the ingredients (including the remaining butter) in a large bowl and stir it well.
  • Pour into the prepared baking dish.
  • Bake. It should be golden and a knife poked in the middle comes out clean.

The instructions can also be found in the recipe card down below.

Possible Variations

It really doesn’t get better or more cheesy than this! As I mentioned earlier, it’s totally customizable to your liking. You can swap the protein or omit it, change the cheese, or throw in some of your favorite add-ins.

Protein: bacon, ham, steak

Cheese: pepper jack & cheddar, monterey jack and swiss, really any combination of a good grate-able cheese would work great

Add-ins: mushrooms, peppers, onions, spinach – be sure all are sauteed beforehand, you don’t want to add any extra moisture

A serving of sausage Monterey Jack souffle. It is cheesy and light with bits of sausage in it.

What is a Soufflé?

A soufflé is a baked egg-based dish that originated in France. Depending on what is added to it, it can be either sweet or savory. 

Can Monterey Jack Soufflé Be Made Ahead?

You can make the soufflé, cover it and store it in the refrigerator until ready to bake for up to a day ahead of time.

You can also bake it and cool it completely. Then cover with foil and store in the refrigerator until ready to heat and serve. See section below for reheating instructions.

A casserole dish of sausage, cheese soufflé. The soufflé is yellow with bits of sausage and melted cheese. There are a few parsley leaves scattered on top.

How Do You Reheat Breakfast Casserole?

Heat oven to 375. Cover casserole with foil and heat for 30 minutes.

How Long Will Cheese Soufflé Keep?

Soufflé will keep in the refrigerator for 2-3 days.

What to Eat with Cheese Soufflé?

If you’re like me, savory breakfast casseroles should always be eaten with some good salsa. We have a few homemade salsas that would be great with this recipe:

I also like to balance a savory breakfast with a little something sweet. A good muffin or smoothie just makes my soul happy!

You could also keep it really simple with a banana or some fresh berries!

A serving of Sausage, Monterey Jack souffle. It is cheesey and fluffy ad has bits of sausage in it. A fork is near the plate.

Cheese cheese and more cheese! This might be the most cheese used in any of my recipes. I’ll have to investigate. That being said, that should be enough reason for anyone to give this breakfast cheese soufflé a try! Then you have to leave a comments telling me how many servings you had!

 

More Savory Breakfast Recipes: 

Raised in the Kitchen - Carrian Cheney

Launched!

Our new book is now available!

From food prep to clean-up, this unique cookbook guides the way through every step, including meal lists and easy-to-follow recipes, and features dollops of heartwarming family stories, insights, and kid-friendly food activities to keep young chefs focused on fun in the kitchen.

Buy now

A serving of sausage Monterey Jack souffle. It is cheesy and light and fluffy.

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The Most Delicious Monterey Jack Soufflé

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Course Breakfast
Cuisine American
Keyword cheese, sausage
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 12
Calories 517kcal
Author Sweet Basil

Ingredients

  • 1 Pound Sausage cooked (or bacon, chopped, or ham, diced)
  • 2 Cups Monterey Jack Cheese shredded *see note
  • 3 Cups Cheddar Cheese sharp, shredded
  • 1 Cup Mozzarella Cheese shredded
  • 1/2 Cup Milk
  • 1 1/2 Cups Flour
  • 1 1/2 Cups Cottage cheese
  • 9 Eggs lightly beaten
  • 1/3 Cup Butter melted
  • 1 Can Green Chiles small, diced

Instructions

  • Spread 1/2 of the melted butter in a 9×13 pan. (be sure to cover sides too)
  • In a large bowl, combine the remaining ingredients and stir well.
  • Pour into a 9×13 pan.
  • Bake at 375 for 50 minutes or until golden and knife inserted comes out clean.

Notes

*Note  Try using different cheese combinations like pepper jack and cheddar, for example

to reheat, cover with foil and reheat in a 375 degree oven for about 30 minutes

Nutrition

Serving: 1cup | Calories: 517kcal | Carbohydrates: 16g | Protein: 29g | Fat: 37g | Saturated Fat: 19g | Trans Fat: 1g | Cholesterol: 223mg | Sodium: 858mg | Potassium: 250mg | Fiber: 1g | Sugar: 3g | Vitamin A: 911IU | Vitamin C: 3mg | Calcium: 452mg | Iron: 2mg

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READ: The Most Delicious Sausage Monterey Jack Soufflé

Originally posted at Oh Sweet Basil

Moist Double Chocolate Zucchini Muffins

Moist Double Chocolate Zucchini Muffins

A white plate holding a jumbo chocolate zucchini muffin with mini chocolate chips on top These are the BEST Double Chocolate Zucchini Muffins and a great way to use those zucchinis from your garden! And your kids won’t even know they’re eating a vegetable!

A white plate holding a jumbo chocolate zucchini muffin with mini chocolate chips on top and sprinkled around the moist chocolate muffin

Double Chocolate Zucchini Muffins Recipe

If you have some extra zucchinis from your garden because zucchinis are in season right now or you just want to pick up a few extras at the store next time you go, you definitely want to make these double chocolate zucchini muffins!

Zucchini muffins and breads are my favorite things to make when zucchinis are in season, so this recipe (with all the chocolate) is perfect timing.

Although the chocolate may look like the star of this recipe, it’s actually the zucchini that gives them so much delicious flavor, texture and moisture.

 

a huge chocolate muffin that is being unwrapped from a paper liner with mini chocolate chips sprinkled on top

What’s in Zucchini Chocolate Chocolate Chip Muffins?

These zucchini chocolate chip muffins are so simple to make! Here’s everything that’s used in this recipe: 

  • Grated zucchini
  • Flour
  • Granulated sugar
  • Brown sugar
  • Cocoa powder
  • Baking soda
  • Baking Powder
  • Salt
  • Sugar and Brown Sugar
  • Chocolate chips 
  • Vanilla extract
  • Oil
  • Eggs
  • Milk
  • Sour Cream

a tall double chocolate zucchini muffin cut in half with mini chocolate chips sitting on a wooden counter being unwrapped from a paper muffin liner

 

How to Make Double Chocolate Zucchini Muffins

My favorite part about this recipe is that you don’t need a mixer. All you need is a bowl and a whisk and spatula! Here are the basic steps to making zucchini chocolate chocolate chip muffins: 

  1. Start by whisking all of the wet ingredients together, then add the dry ingredients.
  2. Fold in the chocolate chunks or chocolate chips.
  3. Fill the muffin tins all the way full to the top. You might feel like they’re going to overflow but they will rise really high!
  4. Bake and then open the oven doors and turn off the oven at the end to allow them to settle before moving thus avoiding the dreading falling of the domed tops. 

How to Prep Zucchini for Zucchini Muffins

Shred the zucchini: Start by finely grading the zucchini with a cheese grater. Use a smaller side if you have a few options of shredding size. This recipe calls for 1 3/4 cup of shredded zucchini, which ends up being about two small to medium zucchini.

NEVER Dry the zucchini: Once it’s shredded, add that baby right into the wet ingredients and stir to combine (don’t use a whisk for this part as the strings will get caught in the whisk!)

Do I Have to Peel the Zucchini?

No, you don’t want to peel the zucchini for these chocolate chip zucchini muffins. Though it might seem like you need to, it actually gets absorbed into the batter because it’s not a super thick skin. Don’t worry about peeling!

Can I Shred the Zucchini in Advance? 

If you want to save some time later on, you can shred your zucchini in advance. Grate the zucchini and place in a ziploc then into the freezer. Defrost until just barely soft again so it wont gather too many extra juices and proceed as normal.

 

a tall double chocolate zucchini muffin with mini chocolate chips sitting on a wooden counter being unwrapped from a paper muffin liner

Tips for Making Chocolate Zucchini Muffins

Add some extra chocolate chips or chocolate chunks to the top of the batter before you put pop the muffins in the oven for some extra appetite appeal!

Fold, fold, fold! Muffins are finicky and do not want to be messed with so instead of stirring (never use a mixer) switch to a rubber spatula and fold!

Let them rest. Muffins love to have a second to let the leavening agents activate, so pour the batter into tins and then pre heat the oven so the batter can rest for 15-30 minutes. 

Let them cool for a bit and serve them warm! Or cold is good too. You can keep them in an air tight container for up to 1 week.

a tall double chocolate zucchini muffin with mini chocolate chips sitting on a wooden counter being unwrapped from a paper muffin liner

 

More Easy Muffin Recipes: 

Raised in the Kitchen - Carrian Cheney

Launched!

Our new book is now available!

From food prep to clean-up, this unique cookbook guides the way through every step, including meal lists and easy-to-follow recipes, and features dollops of heartwarming family stories, insights, and kid-friendly food activities to keep young chefs focused on fun in the kitchen.

Buy now

a tall double chocolate zucchini muffin with mini chocolate chips sitting on a wooden counter being unwrapped from a paper muffin liner

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Double Chocolate Zucchini Muffins

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These Double Chocolate Zucchini Muffins are a great way to use those zucchinis from your garden! They are so moist and chocolatey!
Course Over 200 Favorite Easy Breakfast Recipes
Cuisine American
Keyword chocolate, muffins, zucchini
Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Servings 12
Calories 408kcal

Ingredients

  • 1 1/2 cups plus 1 tablespoon flour
  • 1/2 cup Dutch Process Cocoa Powder
  • 1/2 teaspoon Baking Soda
  • 1 Teaspoon Baking Powder
  • 1/2 teaspoon salt
  • 1/2 Cup Vegetable Oil
  • 1/4 cup Sour Cream see note
  • 2 large eggs
  • 1 cup sugar
  • 1 Teaspoon vanilla extract
  • 2 cups zucchini very finely grated, (about 2 zucchini)
  • 1 cup mini semi sweet chocolate chips divided

Instructions

  • In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt. Set aside.
  • In a medium bowl, whisk together the oil, milk, sour cream, eggs, vanilla, brown sugar and white sugar.
  • Stir the zucchini in and then pour the wet ingredients into the dry ingredients along with 3/4 cup of mini chocolate chips (Reserve a few of the chocolate chips to sprinkle on top of the muffins) and using a rubber spatula, fold until just combined.
  • Divide batter evenly into muffin tins, filling all the way full. Place a few reserved chocolate chips on top of each muffin.
  • Preheat oven to 350° F. Line every other hole in 2 12 cup muffin tins with cupcake liners. See note. Set the batter filled cups aside to rest while the oven heats. See post under “tips”
  • Bake for 15 minutes at 350° . Touch the tops and if they don’t sink in they are done (or until toothpick comes out clean or with just a few moist crumbs attached). Turn off the oven and open the door, gently sliding the rack out a little. Let them sit for a good 2-3 minutes then remove to cool on the counter on a wire rack.

Notes

  • You do not have to do every other hole but it helps the air to circulate and give a taller dome to the muffins.
  • Keep in an airtight container at room temperature for 3 days or in the freezer for up to 1 month.

Out of sour cream? Just double the milk 🙂

Nutrition

Serving: 1cake | Calories: 408kcal | Carbohydrates: 53g | Protein: 7g | Fat: 19g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 170mg | Potassium: 322mg | Fiber: 4g | Sugar: 25g | Vitamin A: 129IU | Vitamin C: 3mg | Calcium: 67mg | Iron: 3mg

 

 

READ: Moist Double Chocolate Zucchini Muffins

Originally posted at Oh Sweet Basil

Strawberry & Goat Cheese Avocado Toast

You will love this easy Strawberry & Goat Cheese Avocado Toast for breakfast, lunch, or snack time. 

Strawberry & Goat Cheese Avocado Toast may look fancy, but it's super easy

Trends come and go, but I’m still going strong with the avocado toast movement. If you don’t know the magic of avocado toast, you have been missing out!

Since it’s Monday and I’m the type of girl that likes to keep things as easy as humanly possible, I am happy to share a new recipe with you. This Strawberry & Goat Cheese Avocado Toast may look fancy, but it’s super easy. No “cooking” required…only a few simple ingredients layered together to create a DELICIOUS recipe.

Strawberry & Goat Cheese Avocado Toast may look fancy, but it's super easy

What Ingredients Do I Need?

  • Avocado
  • Strawberries
  • Goat cheese
  • Preferred type of bread
  • Apple cider vinegar
  • Salt & pepper

Tips For Making Avocado Toast:

  • Always use ripe avocados– Only soft, ripened avocados make for the best spread. If your avocados are too firm they will not mash well.
  • Mash/mix avocado with seasonings– I prefer to mix the seasonings with my avocados prior to spreading it on the toast. That way I can taste and adjust the flavor as needed.
  • Uses rustic thick bread– The more rustic the better! Make sure the bread can hold everything you top it with. (I always prefer to use sourdough.)
Strawberry & Goat Cheese Avocado Toast may look fancy, but it's super easy

If vegetarian recipes are your thing, you will fall in love with this dish!

Before you start, note that all the ingredients can be increased or decreased as desired.

STEP 1: Start by toasting your favorite bread.

STEP 2: In a small bowl, mash your avocado. Stir in apple cider vinegar, salt & pepper.

STEP 3: Spread preferred amount of avocado mash onto your toasted bread. Top with sliced strawberries and crumbled goat cheese.

Strawberry & Goat Cheese Avocado Toast may look fancy, but it's super easy

Be sure to check out more avocado toast recipes below:

Brie Avocado Toast

Strawberry & Goat Cheese Avocado Toast may look fancy, but it's super easy

Ultimate Avocado Greek Breakfast Toast

This Ultimate Avocado Greek Breakfast Toast combines healthy sourdough bread with creamy avocado, layers of Greek flavors and crumbles of MorningStar Farms® Sausage Patties. Each bite is heavenly and will give you energy for the entire day!
You will love this easy Strawberry & Goat Cheese Avocado Toast for breakfast, lunch, or snack time. 

Strawberry & Goat Cheese Avocado Toast

Ingredients

  • 1 large avocado
  • 2-3 slices of rustic bread
  • 3-4 strawberries- sliced
  • 1 tsp apple cider vinegar
  • Preferred amount of goat cheese crumbles
  • dash of salt & pepper

Instructions

  1. Toast bread. Set aside.
  2. In a bowl, mash avocado. Stir in apple cider vinegar, salt & pepper.
  3. Spread avocado mash on toast. Top with sliced strawberries & goat cheese crumbles.
  4. ENJOY!

Originally posted at The Healthy Homecook

XL Zucchini go-to’s – lemon zucchini tea cake and zucchini bread

 

I am curious how many people that took up gardening last year because of Covid are still gardening this year? I do know that my local gardening store was a little more prepared for it this year; unlike last year when they were out of just about everything. We have had some sort of a garden for well over 30 years now and it seems to continually keep growing; no pun intended. Though this was the first time in; so long I can’t remember when that I wasn’t able to get any garlic in the ground last year for this Spring’s harvest but we are dealing with it fine.

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This year we had more summer squash and zucchini so I didn’t make as many baked goods with the super large zucchini that sometimes just appear in the garden. There are a couple of recipes that are my go-to for those super large what the hell do I do with this monster. 

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The first thing I make is zucchini bread. This is a crowd pleaser and I love that I can make so many small loaves for the freezer. Personally for just the three of us we do not leave a full size loaf of anything. We are usually all set with eating the same thing over and over again by day 2; but feel obligated to eat the whole thing before it goes bad or dries out. 

img_4536

I am going to share a couple of recipes with you today so if you are gardening or lucky enough to come across some super large “what to do with me” zucchinis you can start with one of these or both. I think you will be very happy either way.

 

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Lemon Zucchini Tea Cake

a little sweet, a little tart, a little dense a lot delicious
Author dclarkabal

Equipment

  • 9 inch cake pan

Ingredients

cake

  • ¾ cup oil can you use applesauce or coconut oil
  • cup shredded zucchini drained
  • cup all-purpose flour
  • 2 teaspoon baking soda
  • ¼ teaspoon baking powder
  • 1 teaspoon kosher salt
  • 3 x-large eggs
  • cups sugar
  • 2 teaspoon finely grated lemon zest from 1 lemon
  • ¼ cup freshly squeezed lemon juice use the same lemon you zested
  • 1 teaspoon vanilla extract
  • handful of fresh blueberries

cream cheese frosting

  • 1 8 ounce box cream cheese softened
  • ¼ cup butter softened
  • 1 teaspoon good vanilla extract
  • 1 16 ounce box confectioners sugar roughly 4 cups – I buy mine in a large bag

Instructions

cake

  • In a stand mixer or use your hand mixer; combine the eggs and sugar on medium-high speed until light in color 1-2 minutes. Add the applesauce, lemon zest, lemon juice and vanilla beat until well combined another 1-2 minutes. Add the zucchini, beat till combined; another minute. Sift the flour, soda, powder and salt. Add this mixture to create the batter and beat till combined; do not over mix.
  • Grease or spray your pan and add the batter, place in the oven for about 40-45 minutes. Bake until your wooden toothpick comes out clean. Let the cake cool, loosen the edges and invert the cake onto a wire rack to completely cool. Once cool, spread cream cheese frosting and top with some blueberries

cream cheese frosting

  • In a stand mixer, cream together the room temperature cream cheese and butter. add the vanilla and confectioners sugar blend until smooth and creamy
  • spread the frosting all over the top of the cooled cake and cover with blueberries. Slice and enjoy!

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Zucchini Bread

great recipe to make different size loaves and freeze.
Course bread
Keyword baking, zucchini, zucchini bread
Servings 6 people

Ingredients

  • 2 Eggs
  • 1 cup vegetable oil
  • 2 cups sugar
  • 2 teaspoon vanilla extract
  • 2 teaspoon cinnamon
  • 1 package vanilla pudding
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3 cups AP-flour
  • 2 cups zucchini grated and drained

Instructions

  • preheat oven to 350’F grease baking dish
  • in a mixing bowl add the eggs, oil, sugar, vanilla and cinnamon and mix well
  • in another small bowl add the vanilla pudding, baking soda and powder, plus the flour and stir or whisk to combine.
  • add the dry ingredients to the wet ingredients in the mixing bowl and mix till combined.
  • Add the shredded zucchini and stir till everything is mixed together.
  • fill baking dishes 3/4 full and bake for 45-55 minutes. adjust timing for which ever size dishes you are using

 

Originally posted at Cooking at Clark Towers

Fresh Out Of The Garden And Onto Your Toast- Heirloom Tomato + Herb Garden Toast

This year, I took the plunge feet first into gardening. I did the usual herb garden before, but I wanted a bit more of a challenge this year. Every morning, I would pick some herbs that I made my morning infused hot tea with. There really is nothing better than picking items straight out of your backyard and into your drink or meals. Last year, I wasn’t prepared for how much of the basil, mint, thyme, etc. that I would use. The mint and the basil were big time in our house. So this spring, I planted much, much more, used seeds and added fun new flavors. I did pineapple mint, lemon thyme, pineapple sage, purple basil, Thai basil, cilantro (which didn’t do well in this heat, have to wait for the end of summer); and more! If you know our meals we create over here, there always needs to be a fun edible flower or herb at hand reach. On top of the herbs, I did various peppers, fun cherry tomatoes, tons of San Marzano tomatoes, kiwi, pink lemons, finger limes, and more. So far, so good; everything is still alive! But with all these herbs and veggies growing, I thought a yummy garden toast needed making. So grab your basket, get to pick your fresh herbs and tomatoes, and let’s literally go from farm to table.

Photos by Dayna Studios



Heirloom Tomato + Herb Garden Toast
SERVES: 1 toast | PREP: 5 MINUTES | COOK: 0 MINUTES

W H A T   Y A   N E E D

Multigrain toast
Red, yellow, and orange cherry tomatoes
Pea shoots
Red Rubin basil leaves
Thai Basil flowers
Strawberry Flower
Sweet Violet Flower
Dill flowers
Sage Leaves
Thyme Lemon Flowers
Baby Nasturtium leaves
Red chili flakes
Salt/pepper
Olive oil

B U S T   O U T
Small mixing bowl


I N S T R U C T I O N S

Start by gathering your herb, flowers, and tomatoes. If you don’t have a garden to pick them, that is totally ok! The majority of this you can find at the store. Wash all your product, and set on a paper towel to dry all the way. Chop up about 1/4 cup of your tomatoes, and then lightly coat with olive oil and salt/pepper. Julienne some basil and mint leaves, and throw those herbs into your tomato mixture as well. Feel free to do all the herbs. I like to place it in the fridge for about an hour, so all the flavors unite. Once the tomato mixture is at the flavor you want, toast your bread. Spread your tomato mixture onto the toast. This is where the fun comes in. Take the rest of your herbs and edible flowers, and create a pretty scene. I also like to finish it off with some fresh-cut tomatoes and a few dashes of red chili flakes, salt, and fresh cracked pepper. Enjoy!



xx
Abby

Originally posted at Beijos Events

Perfect Every Time Homemade Waffles

Crisp and buttery on the outside, fluffy on the inside, homemade waffles are a breakfast (or a dinner!) for which my entire family cheers.

I like sweet waffles, savory waffles, snack waffles (handheld Ham and Cheese Waffles, I’m looking at you). If you can waffle it, I will probably love it.

Homemade Waffles are the ultimate breakfast!

Homemade Waffles

Want to know a secret? I almost never order waffles at a restaurant. That’s how picky I am about my waffles.

I know exactly how I like my waffles and restaurant waffles are never as good as the homemade waffles from my own kitchen.

I take my waffle enthusiasm too seriously to waste a meal on waffles that are anything less than spectacular. Rest assured, I’d never share a waffle recipe with you that I didn’t absolutely adore. My standards are just too high.

Considering how deep my love for waffles runs, it’s high time I shared with you my ultimate list of best waffle recipes.

I’ve been making waffles a long time and I’ve discovered that, while everyone has their own preferences for favorite waffle recipes, there area few things that all great waffles have in common.

A superior waffle is crispy on the outside (but never oily or greasy!) with a soft fluffy interior. The best waffle recipe is one that doesn’t fall apart when you try to pry it from the iron but doesn’t get tough and dense as it cools.

The Best Homemade Waffles are crispy, fluffy, buttery, and they're everyone's favorite meal of the day!

These are a few of my all-time favorite best waffle recipes, ranging from savory to sweet and everything in between.

Best Waffle Recipe

Want the best ever classic Homemade Waffles Recipe? Scroll straight to the bottom of this post and print the recipe.

This is our go-to recipe and it’s also the base for countless sweet and savory waffle combinations here on the website. This recipe is from my Weekday Lunches & Breakfasts Cookbook and it’s a huge favorite with everyone who tries it.

A lightly sweet waffle topped with a pat of butter and drizzled with maple syrup makes any morning beautiful. When in doubt, you can’t go wrong with a Whole Wheat Waffle covered in your favorite waffle toppings.

Few things make me smile like a plate of Blueberry Waffles. My blueberry waffle recipe features what I think is the exact right ratio of berries to batter, and never disappoints.

How To Make Waffles

  1. Preheat the waffle iron. Combine the flour, salt, baking powder, and sugar in a medium-size mixing bowl.
  2. Add the milk and the eggs. Whisk to combine. Pour the melted butter and the vanilla into the batter and whisk until mostly smooth.
  3. Pour onto the hot waffle iron and cook according to the manufacturer’s directions. Serve warm or let cool completely.
Pour Waffle Sauce over waffles or pancakes for an AMAZING breakfast treat!

Homemade Waffle Recipes

A few years ago I started making Pumpkin Spice Waffles inspired by the pumpkin muffins my family’s loved for a while. They’re lightly spiced and sweet and perfect served with a hot cup of coffee, especially on a cool crisp autumn morning (or anytime you need to be transported to fall!).

If you like banana bread as much as the members of my household, then Banana Waffles are for you. We enjoy them on their own or topped with slices of fresh bananas, chopped nuts and maple syrup.

Some mornings you can’t choose between homemade waffles and homemade donuts, and I believe you shouldn’t have to. Enter Maple Glazed Doughnut Waffles. They’re the ideal sweet indulgence for breakfast (or any time of day).

Whole Wheat Zucchini Waffles , Buckwheat Waffles and Gluten Free Buttermilk Waffles are even more homemade waffle recipes I enjoy on the sweeter side.

Ham and Cheese Waffles are a sweet and savory breakfast that everyone loves! get the recipe at barefeetinthekitchen.com

Savory Waffles

While I love a sweet waffle, I sometimes think savory waffles don’t get nearly the amount of attention they deserve. Whether I’m serving them for breakfast, brunch or dinner, they always disappear almost as fast as I can get them on the table.

Cheddar Bacon Green Chile Waffles are the ultimate cheesy waffle with southwestern flavors. The green chiles add a little spice to the savory, cheesy waffle batter with pieces of bacon providing smokiness and even more flavor.

Speaking of southwestern flavors, Cornbread Waffles topped with chili and cheese are simply divine. We love this meal anytime of day and it’s become one of our favorite ways to enjoy homemade chili!

Cheddar Chive Waffles are yet another “must try” waffle on my list of best waffle recipes. Served with a fried egg and sausage gravy, they’re a hearty and delicious comfort food meal.

Cornbread Waffles topped with pulled pork and coleslaw on a plate. Get the recipe at barefeetinthekitchen.com

Waffle Toppings

One of the joys of making waffles is the many different ways that you can top these waffles! The same waffle recipe may taste entirely different depending on what you choose to top them with and that, for me, is part of the fun.

I’ve been making my grandmother’s Homemade Waffle Sauce for years and it’ll always have a special place in my heart (and in my kitchen). This sauce is delicious on a waffle on its own or alongside fruit and nuts.

Have you tried my Kahlua Cream Sauce yet? I first made it to pour over a Challah Bread Pudding and immediately knew it would also be perfect on waffles.

Buttermilk Syrup, Brown Sugar Butter Syrup , Strawberry Simple Syrup and Vanilla Bean Whipped Cream are more topping ideas that I love on my waffles.

The Best Homemade Waffles

I also love just about any variation on fresh sliced fruit and chopped walnuts or pecans on top of my waffles!

On savory waffles, I love toppings like chili, cheese, sour cream, and even guacamole. A fried egg or a helping of warm savory gravy is a welcome sight served next to a stack of savory waffles.

Can’t get enough waffle recipe ideas?

Strawberry Shortcake Waffles with Maple Whipped Cream from Well Plated and these Peanut Butter and Banana Stuffed Almond Crusted Waffles by The Noshery are what breakfast dreams are made of.

Cheddar Chive Waffles with Sausage Gravy are BETTER than Biscuits & Gravy! get the recipe at barefeetinthekitchen.com

Gluten Free Waffles

Light and fluffy waffles that are crisp on the inside and tender inside are a year-round favorite in our house. My family has been making waffles along with my grandma’s waffle sauce since long before I was born. I was happy to discover that both the waffles and the sauce freeze beautifully, making this a dream of a make-ahead breakfast.

The added starches in the gluten-free version of this recipe make them extra crispy on the outside. I might be guilty of loving the gluten-free recipe even more than the original, but truly they are both delicious.

Kitchen Tip: I LOVE my double Belgian waffle iron for making loads of waffles in no time at all!

Best Homemade Waffles Recipe

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Perfect Every Time Homemade Waffles

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Crisp and buttery on the outside, fluffy on the inside, homemade waffles are a breakfast (or a dinner!) for which everyone cheers.
Servings 5 full size Belgian waffles
Calories 380kcal

Ingredients

  • 2 cups all-purpose flour *
  • 1 teaspoon kosher salt
  • 1 1/2 tablespoons baking powder
  • 1 tablespoon sugar
  • 1 2/3 cups milk
  • 2 eggs
  • 1/3 cup butter, melted
  • 1 teaspoon vanilla extract

* Gluten-Free Alternative

  • 1 1/3 cups brown rice flour
  • 2/3 cup tapioca starch
  • 1/4 cup potato starch

Instructions

  • Preheat the waffle iron. Combine the flour, salt, baking powder, and sugar in a medium-size mixing bowl. Add the milk and the eggs. Whisk to combine. Pour the melted butter and the vanilla into the batter and whisk until mostly smooth.
  • Pour onto the hot waffle iron and cook according to manufacturer’s directions. Serve warm or let cool completely.

Notes

FREEZER NOTE: Freeze completely cooled waffles in zipclose bags. Reheat from frozen in the toaster or microwave.

Nutrition

Calories: 380kcal | Carbohydrates: 46g | Protein: 10g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 106mg | Sodium: 637mg | Potassium: 549mg | Fiber: 1g | Sugar: 7g | Vitamin A: 605IU | Calcium: 269mg | Iron: 3mg

{originally published 8/9/19 – recipe notes and photos updated 7/27/21}

The BEST Waffle Recipes! get them all at barefeetinthekitchen.com

The post Perfect Every Time Homemade Waffles appeared first on Barefeet in the Kitchen.

Originally posted at Bare Feet in the Kitchen

Sunflower Seed Bread with Honey

Honey and sunflower seeds flavor this delicious loaf of Sunflower Seed Bread; it’s worth every minute you have to wait for it to rise!

Loaf and Slices of Sunflower Seed Bread with Honey

I am not the biggest break baker; it’s never been my claim to fame. I could lament the time it takes but come on, we’ll all been stuck at home for months on end, time is not the issue. However, when I have a loaf of bread as good as this Sunflower Seed Bread, I think I have discovered why I don’t do it more often.

Because the truth is, with this bread, I could eat the whole thing. The same is true with another bread I’ve been making forever, this Billowy Off-White Bread. Between the whole business of homemade and how delicious the loaves are, I lose all control. Clearly I like something with a bit of honey in it and both of these have that.

Buttered Slices of Sunflower Seed Bread with Honey on a Green Plate

The breads are still unique to each other though; the Sunflower Seed Bread adds a bit of crunch and a hint of salt with that crunch. I’ve topped the Billowy Off-White Bread with Sunflower Seeds but the flavor is not even close, it’s the seeds in the bread that make all the difference.

I’ll make the Billowy Off-White Bread for sandwich bread but this one, this I save for breakfast. While I suppose you could enjoy this bread with any meal, for me I prefer it to start my day. By itself topped with a hint of butter or going nuts with a favorite jam, I love it with a cup of coffee in the morning. Like every morning.

When Covid forced all of us home, I didn’t jump on the sourdough bread train…it’s never been my favorite. But I did jump on the ‘have to find some yeast’ one and I’ve got enough yeast now to bake bread every day for a year. I won’t but I could and if I did, this one would be at the top of my list.

Buttered Slices of Sunflower Seed Bread with Cherry Jam

While this recipe is enough for one loaf, I often double it and make two at a time. Sure I could give one away, and I have, but I’ve also wrapped it well and frozen it for another time and it comes out beautifully. I should probably cut my loaf in half and freeze one portion…or not.

I don’t know about you but when I have something homemade that I love like this Sunflower Seed Bread in my kitchen bread box, I wake up in the morning and almost jump out of bed…somehow that whole loaf is gone before I remember I was going to save half of it. 🙂

I hope you’ll try it too; it’s an easy loaf to make but with a decidedly delicious flavor…you’ll see; you may yearn for it first thing in the morning like I do…more even than coffee!!

More Favorite Bread Recipes:

PIN IT! ‘Sunflower Seed Bread’

Loaf and Slices of Sunflower Seed Bread

Buttered Slices of Sunflower Seed Bread on Green Plate

Yield: 1 loaf

Sunflower Seed Bread with Honey

Loaf and Slices of Sunflower Seed Bread

A delicious loaf of homemade bread flavored with sunflower seeds and honey.

Prep Time
20 minutes
Cook Time
40 minutes
Additional Time
2 hours 40 minutes
Total Time
3 hours 40 minutes

Ingredients

  • Ingredients
  • 2/3 cup warm milk
  • 1 Tablespoon honey
  • 2 teaspoons sugar
  • 1 & 1/2 Tbsps salt
  • 1/2 Tbsp active dry yeast
  • 1 Tablespoon plus 1 teaspoon canola or vegetable oil
  • 1 egg
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1/3 cup sunflower seeds

For Garnish

  • 2 Tablespoons melted butter
  • Sunflower seeds for sprinkling on top

Instructions

    1. Combine honey, milk, sugar, salt, yeast, oil and egg in the bowl of a stand mixer.
      Add in flour and sunflower seeds and mix just until dough starts to pull away from the sides of the bowl.
    2. Pour dough into a lightly greased bowl, cover and let rise about 2 hours, or until doubled in size.
    3. Shape risen dough into an oval (batard shape) and place in a lightly greased 8 x 4-inch loaf pan. Cover and let rise until doubled, about 30-40 minutes.
    4. Preheat oven to 375°F.
    5. Brush the top of the loaf with melted butter and sprinkle sunflower seeds on top. Bake loaf for about 35 to 40 minutes. Allow to cool completely on cooling rack before slicing or serving.

Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving:

Calories: 231Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 26mgSodium: 1406mgCarbohydrates: 24gFiber: 3gSugar: 3gProtein: 8g

The nutritional information is computer-generated and only an estimate. If you need to use nutrition information we suggest you confirm these totals with your own program.

 

Originally posted at Creative Culinary