The Best Easter Recipes & Meal Ideas for You! - The Recipe Critic https://therecipecritic.com/holiday-recipes/easter/ Tried and True Recipes for Families | Food Blog Tue, 02 Dec 2025 00:54:47 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.1 https://therecipecritic.com/wp-content/uploads/2019/02/cropped-favicon-32x32.png The Best Easter Recipes & Meal Ideas for You! - The Recipe Critic https://therecipecritic.com/holiday-recipes/easter/ 32 32 53477294 Brown Sugar Glazed Carrots https://therecipecritic.com/glazed-carrots/ https://therecipecritic.com/glazed-carrots/#comments Mon, 01 Dec 2025 13:00:00 +0000 https://therecipecritic.com/?p=45849 Brown Sugar glazed carrots are that simple side that always gets rave reviews. The brown sugar caramelizes into the best…]]>

Brown Sugar glazed carrots are that simple side that always gets rave reviews. The brown sugar caramelizes into the best buttery sweetness, and somehow everyone ends up going back for seconds.

A Reader’s Review

WOW!! Just wow. I had to make these carrots ahead of time since I have limited oven space for Easter dinner. These are amazing!! And so simple. Even my anti-vegetable husband said “Oooo those are good.”

– Leanne

Why These Carrots Keep Getting Invited Back

  • Caramelized Glaze: My recipe cooks the brown sugar and butter long enough to create a caramelized glaze.
  • Balanced Sweetness: The glaze has a nice balance of sweet and savory, so the carrot flavor still shines through.
  • Perfect Texture: The cooking temperature keeps the carrots tender with a little bite instead of turning soft or mushy.

Brown Sugar Glazed Carrot Ingredients

Overhead shot of labeled ingredients.
  • Carrots: Fresh whole carrots work best because you can cut them to the size you want. Keep them the same thickness so they cook evenly. Baby carrots work if you’re short on time.
  • Brown Sugar: Brown sugar is classic here, but honey or maple syrup both work. Use the same amount.

How to Make Brown Sugar Glazed Carrots

Carrots are a staple in our house, and these glazed carrots are our favorite way to serve them, especially for Thanksgiving and Christmas. A little brown sugar definitely helps the kids love their veggies.

  1. Prep: Preheat the oven to 400°F, then spray a baking sheet with non-stick cooking spray. Peel and slice the carrots diagonally, then place them in a large bowl.
  2. Make Sauce: Melt unsalted butter in a microwavable bowl. Add brown sugar, minced garlic, pepper, and salt. Then stir until combined.
  3. Coat Carrots: Pour the butter mixture over the carrots and toss to coat evenly.
  4. Cook Carrots: Spread the carrots in an even layer on the baking sheet. Bake for 15 minutes, then stir the carrots in the pan. Bake for an additional 15 minutes, or until the carrots are tender and caramelized. Garnish with fresh chopped parsley if desired. 
Sliced carrots in a bowl.
Sauce ingredients all mixed together in a bowl.
Someone stirring the sliced carrots with the glaze.
Glazed carrots spread out on a baking sheet.

Alyssa’s Pro Tip

Even Caramelization: Stirring the carrots halfway through the cooking time helps to redistribute the sauce and caramelize the carrots evenly.

Slow Cooker Instructions

  • Prep: Prepare the carrots and glaze as written.
  • Add: Add everything to the slow cooker.
  • Cook: Cook on low for 4–6 hours, or until the carrots are tender.
Print

Glazed Carrots

Brown Sugar Glazed Carrots are perfectly caramelized as they roast!  These carrots are so irresistible and are going to be the star of the table! 
Course Side Dish
Cuisine American
Keyword brown sugar carrots, brown sugar carrots recipe, brown sugar glazed carrots, glazed carrots recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Calories 178kcal
Author Alyssa Rivers

Ingredients

  • 2 pounds carrots peeled and sliced diagonally
  • ¼ cup unsalted butter
  • ⅓ cup brown sugar
  • 2 teaspoons minced garlic
  • ¼ teaspoon pepper to taste
  • ½ teaspoon salt
  • fresh chopped parsley for garnish

Instructions

  • Preheat the oven to 400 degrees Fahrenheit and spray a baking sheet with non-stick cooking spray. Peel and slice 2 pounds carrots diagonally, then place them in a large bowl.
  • Melt ¼ cup unsalted butter in a microwavable bowl. Add ⅓ cup brown sugar , 2 teaspoons minced garlic, ¼ teaspoon pepper, and ½ teaspoon salt. Stir until combined.
  • Pour the butter mixture over the carrots and toss to coat evenly.
  • Spread the carrots in an even layer on the baking sheet. Bake for 15 minutes, then stir the carrots in the pan. Bake for an additional 15 minutes, or until the carrots are tender and caramelized. Garnish with fresh chopped parsley if desired. 

Video

Notes

Storage & Make Ahead Instructions
  • Storage: Store leftover carrots in an airtight container in the refrigerator for 3–5 days.
  • Reheating: Warm in the microwave for 1–2 minutes, or in a 350°F oven for about 5 minutes.
  • Make Ahead: Peel and cut the carrots up to 3 days in advance. Store in an airtight container, then make the glaze and cook as directed when ready.

Nutrition

Calories: 178kcal | Carbohydrates: 27g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 303mg | Potassium: 508mg | Fiber: 4g | Sugar: 19g | Vitamin A: 25496IU | Vitamin C: 9mg | Calcium: 65mg | Iron: 1mg

More Carrot Recipes To Try

]]> https://therecipecritic.com/glazed-carrots/feed/ 14 45849 Hawaiian Roll Cinnamon Rolls https://therecipecritic.com/hawaiian-roll-cinnamon-rolls/ https://therecipecritic.com/hawaiian-roll-cinnamon-rolls/#comments Mon, 25 Aug 2025 12:00:00 +0000 https://therecipecritic.com/?p=310094 Sometimes you just need warm, gooey cinnamon rolls without the hours of waiting. These Hawaiian Roll Cinnamon Rolls are the…]]>

Sometimes you just need warm, gooey cinnamon rolls without the hours of waiting. These Hawaiian Roll Cinnamon Rolls are the cozy little hack that brings all the cinnamon-sugar joy with half the effort.

Someone lifting a Hawaiian roll cinnamon roll out of the pan.

Why This Shortcut Is Pure Genius

  • No Messy Pull-Aparts: With my recipe, you just slice the whole slab in half. It’s way easier, way cleaner, and the rolls stay perfectly fluffy.
  • Double Butter, Double Cinnamon Sugar: My version layers it inside and out, so you get gooey centers and caramelized tops in every single bite.
  • Quick Bake, Perfect Texture: I bake them covered, then uncovered, so you get soft, pillowy middles with golden, bakery-style tops every time.

Ingredients Needed

  • Butter: Use salted butter, or add a few pinches of salt if you use unsalted butter.
  • Brown Sugar: I prefer dark, but you can use light brown sugar.
  • Add Nuts: Add ½ cup of chopped nuts like pecans or walnuts to the cinnamon sugar mixture for a nutty twist!
  • Pumpkin Spice: Add ½ teaspoon nutmeg, ¼ teaspoon ginger, and a pinch of cloves for that pumpkin spice flavor.

How to Make Hawaiian Cinnamon Rolls

I’m obsessed with cinnamon rolls, but I’m not always in the mood for all the work. This recipe takes just 5 minutes of prep, and you’ll have gooey, soft cinnamon rolls ready in under 30 minutes! Have extra Hawaiian rolls? Make my Hawaiian Roll Breakfast Casserole next!

  1. Prep: Preheat the oven to 350 degrees Fahrenheit. Spray a 9 x 13-inch baking dish with nonstick cooking spray and set aside. Without breaking the rolls apart, slice the King’s Hawaiian rolls in half horizontally. Carefully lift the top half off the bottom half, keeping both halves intact. Place the bottom half of the rolls, cut side up, in the prepared baking pan.
  2. Butter Bottom Half: Spread 5 tablespoons of the softened butter over the bottom half of the rolls. Combine the brown sugar, cinnamon, and salt in a small bowl. Sprinkle about ⅔ of the mixture evenly on top of the butter.
  3. Top and Bake: Place the top half of the rolls onto the cinnamon sugar, then spread the remaining 3 tablespoons of butter over the top, followed by the remaining ⅓ of the cinnamon sugar. Cover with aluminum foil and bake for 12 minutes. Remove the foil and bake for an additional 5 minutes to brown the tops.
  4. Cream Cheese Frosting: While the rolls are baking, prepare the frosting. Beat the cream cheese, butter, powdered sugar, and vanilla together in a medium bowl using a hand mixer until smooth. Let the rolls sit for 2-3 minutes before frosting them and serving.
The top half of the Hawaiian rolls being cut off.
Cinnamon sugar mixture spread over the top of the butter on the bottom half of the rolls.
Top half of the rolls placed on top of the bottom and then covered with butter and the rest of the cinnamon sugar mixture.
Baked Hawaiian roll cinnamon rolls topped with cream cheese frosting.

Alyssa’s Pro Tip

Don’t rush the frosting! Give the rolls a couple of minutes to cool so the frosting stays thick and dreamy instead of melting and disappearing.

All Things Cinnamon Rolls

I know how much everyone loves cinnamon rolls! So I’ve rounded up every version, from quick and easy to more advanced homemade! You can find them all in one place! With Lots of tips and tricks!

Find all my cinnamon roll favorites here
Print

Hawaiian Roll Cinnamon Rolls

Soft, gooey, frosted, and ready in under 30 minutes. These Hawaiian Roll Cinnamon Rolls are the shortcut you’ll be obsessed with.
Course Breakfast, brunch, Dessert
Cuisine American, hawaiian
Keyword easy hawaiian cinnamon rolls, hawaiian cinnamon rolls, hawaiian roll cinnamon rolls, hawaiian roll cinnamon rolls recipe, hawaiian rolls recipe, kings hawaiian rolls cinnamon rolls, shortcut cinnamon rolls
Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes
Servings 12 rolls
Calories 184kcal
Author Alyssa Rivers

Ingredients

  • 1 (12-count) package Hawaiian rolls
  • ½ cup softened salted butter
  • ⅔ cup brown sugar light or dark
  • 1 tablespoon ground cinnamon
  • ⅙ teaspoon salt

Frosting

  • 2 ounces softened cream cheese
  • 1 tablespoon softened salted butter
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  • Preheat the oven to 350 degrees Fahrenheit. Spray a 9 x 13-inch baking dish with nonstick cooking spray and set aside.
  • Without breaking the rolls apart, slice 1 (12-count) package Hawaiian rolls in half horizontally. Carefully lift the top half off the bottom half, keeping both halves intact. Place the bottom half of the rolls cut-side up in the prepared baking dish.
  • Spread 5 tablespoons of the ½ cup softened salted butter over the bottom half of the rolls.
  • Combine ⅔ cup brown sugar, 1 tablespoon ground cinnamon, and ⅙ teaspoon salt in a small bowl and sprinkle about ⅔ of the mixture evenly on top of the butter. Place the top half of the rolls onto the cinnamon sugar, then spread the remaining 3 tablespoons of butter over the top, followed by the remaining ⅓ of the cinnamon sugar.
  • Cover with aluminum foil and bake for 12 minutes. Remove the foil and bake for an additional 5 minutes to brown the tops.
  • While the rolls are baking, prepare the frosting by using a hand mixer to beat 2 ounces softened cream cheese, 1 tablespoon softened salted butter, 1 cup powdered sugar, and 1 teaspoon vanilla extract together in a medium bowl until smooth.
  • Let the rolls sit for 2-3 minutes before spreading the frosting over them and serving.

Video

Notes

  • Storage: Keep leftovers in an airtight container or tightly wrapped in the fridge for up to 5 days.
  • Reheat: Warm in the microwave in 20–30 second bursts until heated through.
  • Make Ahead: Assemble through step 4, cover, and refrigerate overnight. Add 3–4 minutes to the bake time the next day.

Nutrition

Calories: 184kcal | Carbohydrates: 23g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 28mg | Sodium: 122mg | Potassium: 29mg | Fiber: 0.4g | Sugar: 22g | Vitamin A: 331IU | Vitamin C: 0.02mg | Calcium: 24mg | Iron: 0.2mg
Overhead shot of baked and frosted Hawaiian roll cinnamon rolls.

More Cinnamon Roll Recipes

]]> https://therecipecritic.com/hawaiian-roll-cinnamon-rolls/feed/ 4 310094 Hash Brown Crust Quiche https://therecipecritic.com/hash-brown-crust-quiche/ https://therecipecritic.com/hash-brown-crust-quiche/#respond Sat, 12 Apr 2025 00:00:00 +0000 https://therecipecritic.com/?p=294844 My Hash Brown Crust Quiche is a gluten-free twist on a classic! Crispy, golden potatoes wrap around a rich, savory…]]>

My Hash Brown Crust Quiche is a gluten-free twist on a classic! Crispy, golden potatoes wrap around a rich, savory custard filling. Brunch just got an upgrade!

Slice of hash brown crust quiche being lifted out of the pie.

Why You Need This for Your Next Brunch

  • Crispy Crust Goodness: The hash browns adds a crispy, golden twist to the traditional quiche, giving it extra texture and flavor that’s impossible to resist.
  • Meal Prep Perfection! This quiche is easy to make ahead, making it an ideal option for breakfast, brunch, or even dinner throughout the week.
  • Gluten Free Option: Hash brown crust quiche is naturally gluten-free, making it a delicious and safe option for those with dietary restrictions.

Hash Brown Crust Quiche Ingredients

Overhead shot of labeled filling ingredients.
  • Get creative with mix-ins! If you want to add veggies, I suggest mushrooms, spinach, onions, or peppers. Switch the meat with sausage, chorizo, or ham, and add your favorite cheese!
Overhead shot of labeled crust ingredients.
  • Instead of Hashbrowns, Use Fresh Potatoes: For a homemade touch, shred about 5 cups of russet or Yukon Gold potatoes. Rinse them well and squeeze out the moisture. Bake the crust for 25–30 minutes before adding the filling. It’s a simple swap that adds extra flavor!

How to Make Hash Brown Crust Quiche

You’re definitely going to want to add this fun twist on the classic quiche to your next brunch menu! It would be great to make for Easter morning, then follow this menu plan for Easter dinner.

Hash Brown Crust

  1. Drain Water From Hash Browns: Spray a 10-inch spring-form pan with nonstick cooking spray and then set aside. Squeeze as much of the water from the hash browns as possible. Add the squeezed hash browns, cheese (if using), garlic powder, salt, pepper, and melted butter to a large bowl, then toss until the potatoes are evenly seasoned.
  2. Freeze and Bake Crust: Press the hash browns into the bottom and halfway up the sides of the prepared springform pan. Really press it together to ensure there are no holes or gaps for the egg filling to leak out. Place the crust in the freezer for at least 1 hour. Once the crust is frozen, then preheat the oven to 425ºF. Bake for 18-20 minutes or until the edges of the hash browns begin to brown.

Don’t Have A Springform Pan?

Regular Pie Dish: Use a 9 or 10-inch DEEP DISH pie pan for best results. Grease it well, and consider using a metal pan for a crispier crust.

Someone squeezing the water out of the hashbrowns.
Hash brown mixture pressed firmly into the spring form pan.

Filling

  1. Make the Filling: While the crust is in the oven, prepare the filling. Whisk together the eggs, milk, and cream, then, add the cheese, bacon, green onions, salt, pepper, and paprika to the egg mixture and mix to combine.
  2. Bake the Quiche: Pour the filling into the partially baked crust. Turn the preheated oven down to 375ºF and bake for 35-40 minutes or until the center no longer wobbles. Let the quiche cool for 10 minutes before opening the springform pan, slicing, and serving.
Filling ingredients together in a mixing bowl.

Storing And Reheating Leftovers

  • In the Refrigerator: Store leftovers in an airtight container or covered tightly with plastic wrap in the refrigerator for up to 5 days. To reheat, place in the microwave for 30-45 seconds, in the oven at 350ºF for 15 minutes, or in the air fryer at 300ºF for 3-4 minutes.
  • In the Freezer: Freeze leftover baked quiche for up to 3 months. Remove it from the springform pan, then wrap it in 2-3 layers of plastic wrap followed by a layer of heavy-duty aluminum foil. To
  • Reheat Thawed: Thaw overnight in the fridge, then bake at 350ºF for 15-20 minutes, until the center reaches 165ºF.
  • Reheat From Frozen: Cover with foil and bake at 350ºF for 35-40 minutes or until the center reaches 165ºF.
Top down shot of hash brown crust quiche on a serving platter with a few slices a little bit separated.

Complete Your Brunch Menu

Breakfast foods are my absolute favorite! Here are a few more ideas you could use for a fun holiday, ladies’ lunch, brunch or family get-together.

Print

The Best Hash Brown Crust Quiche (Gluten Free)

My gluten-free Hash Brown Crust Quiche features a crispy potato crust, rich custard filling, and endless mix-in possibilities!
Course Breakfast, brunch
Cuisine American, French American
Keyword gluten free quiche, hash brown crust quiche, hash brown crust quiche recipe, hash brown crusted quiche, hash brown potato crust quiche, hashbrown crust quiche, quiche with hash brown crust
Prep Time 20 minutes
Cook Time 1 hour
chill time 1 hour
Total Time 2 hours 20 minutes
Servings 8 servings
Calories 302kcal
Author Alyssa Rivers

Equipment

  • 1 10-inch springform pan

Ingredients

Crust

  • 20 ounces thawed shredded hash browns about 4 ½ cups after pressing
  • ¼ cup shredded cheddar optional
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ cup melted unsalted butter

Filling

  • 6 large eggs
  • 1 cup whole milk
  • ½ cup heavy whipping cream
  • ⅔ cup shredded cheddar cheese
  • ⅓ cup chopped crisp bacon
  • ¼ cup sliced green onions
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon paprika

Instructions

Crust

  • Spray a 10-inch spring-form pan with nonstick cooking spray and set aside.
  • Use your hands to squeeze as much of the water from 20 ounces thawed shredded hash browns as possible.
  • Add the squeezed hash browns, ¼ cup shredded cheddar (if using), ½ teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon ground black pepper, and ¼ cup melted unsalted butter to a large bowl and toss until the potatoes are evenly seasoned.
  • Press the hash browns into the bottom and halfway up the sides of the prepared springform pan. Really press it together to ensure there are no holes or gaps for the egg filling to leak out.
  • Place the crust in the freezer and let it freeze for at least 1 hour.
  • Once the crust is frozen, preheat the oven to 425 degrees Fahrenheit. Bake for 18-20 minutes, until the edges of the hash browns begin to brown.

FIlling

  • While the crust is in the oven, prepare the filling by whisking together 6 large eggs, 1 cup whole milk, and ½ cup heavy whipping cream.
  • Add ⅔ cup shredded cheddar cheese, ⅓ cup chopped crisp bacon, ¼ cup sliced green onions, ½ teaspoon salt, ¼ teaspoon ground black pepper, and ¼ teaspoon paprika. Pour the filling into the crust once it is partially baked.
  • Turn the oven down to 375 degrees Fahrenheit and bake for 35-40 minutes, until the center no longer wobbles.
  • Let the quiche cool for 10 minutes before opening the springform pan, slicing, and serving.

Nutrition

Calories: 302kcal | Carbohydrates: 16g | Protein: 12g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 176mg | Sodium: 534mg | Potassium: 357mg | Fiber: 1g | Sugar: 2g | Vitamin A: 818IU | Vitamin C: 6mg | Calcium: 170mg | Iron: 1mg
]]> https://therecipecritic.com/hash-brown-crust-quiche/feed/ 0 294844 Easter Dinner Menu Plan https://therecipecritic.com/easter-menu-plan/ https://therecipecritic.com/easter-menu-plan/#respond Fri, 11 Apr 2025 12:00:00 +0000 https://therecipecritic.com/?p=297437 Easter is one of my favorite holidays to cook for—ham, veggies, and all the fun egg dishes! This menu plan…]]>
PRINTABLE SHOPPING LIST

Easter is one of my favorite holidays to cook for—ham, veggies, and all the fun egg dishes! This menu plan makes it super easy, so you can enjoy the day without the stress.

Put Those Expensive Eggs to Use!

  • Stress-Free Vibes – No more last-minute panic! Your Easter menu plan has everything sorted so you can actually enjoy the day (and maybe sneak an extra chocolate bunny).
  • Savings + Egg-cellent Ideas – Shop smart by grabbing deals on holiday sales, and use your colorful Easter eggs in your recipes. If you’re going to spend a small fortune on eggs this year, make them worth it!
  • Picky Eater Approved: Trust me, I’ve hosted enough family holiday dinners to know exactly what the kids love! These recipes are the perfect combo that will have adults and kids eating it up!

Easter Menu Planning Ideas

I know that hosting any holidays can be stressful, but if you do it my way, they can actually be enjoyable! Not to mention delicious. This Easter menu can be made ahead of time, and the recipes are perfect for a large group!

Print the menu plan and shopping list

Classic Honey Glazed Ham

4.60 from 5 votes
This honey-glazed ham is coated with delicious brown sugar and sweet honey glaze! It’s tender and juicy and goes with everything which makes it ideal for any holiday meal!
View Recipe

Roasted Brown Butter Honey Garlic Carrots

4.67 from 30 votes
Roasted brown butter honey garlic carrots make the perfect side dish. Roasted to tender perfection in the most incredible sauce, these will instantly become a new favorite!
View Recipe

Classic Deviled Eggs

4 from 5 votes
Classic Deviled Eggs are a favorite appetizer for parties and holiday celebrations. This traditional deviled egg recipe is simple and perfect.
View Recipe

Creamy Parmesan Scalloped Potatoes

4.74 from 23 votes
These scalloped potatoes are tender, creamy and so delicious! The parmesan cheese adds such amazing flavor and these are a must make side dish!
View Recipe

Perfect Lemon Bars

4.64 from 11 votes
There’s nothing better than a buttery shortbread crust topped with a juicy lemon filling and a sprinkling of powder sugar. This classic recipe for lemon bars is the only one you’ll ever need! It’s happiness in bite-sized pieces.
View Recipe

Carrot Cake Cookies

No ratings yet
Carrot cake cookies are chewy and sweet with the best hint of warm spice! Drizzled with tangy cream cheese icing, you won't be able to get enough of this sweet treat!
View Recipe
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Meal Planning with Leftovers

If you have leftovers, store them individually and properly in an airtight container in your fridge. They will last 3 to 4 days.

More Easter Recipes

]]> https://therecipecritic.com/easter-menu-plan/feed/ 0 297437 Literally The BEST Egg Salad https://therecipecritic.com/egg-salad/ https://therecipecritic.com/egg-salad/#comments Sun, 16 Mar 2025 12:00:00 +0000 https://therecipecritic.com/?p=44169 My egg salad has been a reader favorite for years because it’s creamy, simple, and lets the eggs shine. It’s…]]>

My egg salad has been a reader favorite for years because it’s creamy, simple, and lets the eggs shine. It’s made with just a few ingredients, but the flavor is absolutely amazing and you can make it in just 25 minutes!

Egg salad in a white bowl.

A Reader’s Review

This really is the best egg salad ever. Thanks for a delicious recipe! This is now my go-to egg salad recipe.

-Shelley

What Makes This Recipe THE BEST?

  • Simple, Straightforward Ingredients: In my opinion, a classic recipe is where it’s at. Unlike other recipes, this one keeps it simple with fresh, classic ingredients that together create some amazing flavor.
  • Has a zesty, fresh taste that other egg salads lack: The combination of dill, chives, and Dijon mustard really sets this recipe apart without going overboard on the ingredients.
  • Quick & Easy: Ready in just 25 minutes, it’s a fast, easy recipe. Even your kids can make it!

Ingredients Needed

A top down shot of all of the ingredients in individual bowls.
  • Substitution for Mayonnaise: I sometimes like to swap out the mayo for Greek yogurt or hummus to add a lighter, tangy twist while boosting the protein and keeping it creamy.
  • A Game-Changer for Peeling Eggs: A reader once shared a tip with me—add 1 tablespoon of oil to the water while boiling eggs, and they peel so much easier! I gave it a try, and now I swear by it every time!

How to Make Easy Egg Salad

This is literally the best egg salad recipe. It’s quick, easy, and perfect for an egg salad sandwich!

  1. Cook Eggs: Add the eggs to a saucepan and fill with cold water. Bring water to a boil and immediately remove from heat. Cover and let the eggs stand for 10-12 minutes. Take the eggs out of the water and then let cool.
  2. Chop: Peel and chop the hard boiled eggs and add them to a medium-sized bowl.
  3. Combine With Other Ingredients: Add mayonnaise, dill, chives, Dijon mustard, salt and pepper. Mix well. Add the mixture to bread to make a sandwich or use with your favorite crackers.
A glass bowl with boiled eggs
A glass bowl with egg salad ingredients ready to be mixed together.

How Long Does Egg Salad Last?

If stored properly in an airtight container, your leftovers will stay fresh in the refrigerator for 3 to 5 days. Just remember, egg salad should be thrown out if it’s left out for more than 2 hours—bacteria loves to grow between 40°F and 140°F, so it’s better to be safe than sorry!

The side view of a sliced egg salad sandwich stacked on each other.
2 slices of an egg salad sandwich.

How to Serve Egg Salad?

  • Make it a Sandwich: The most classic way to eat egg salad is on a delicious sandwich!
  • In a Wrap: Scoop it into a tortilla with some fresh greens for a quick, healthy wrap.
  • With Crackers: Serve it as a dip with your favorite crackers (or crostini) for a snack or light lunch.
  • Stuffed in Avocado: For a low-carb option, serve the egg salad inside an avocado half!

What to Serve with an Egg Salad Sandwich?

Print

The Best Egg Salad

My egg salad has been a reader favorite for years because it’s creamy, simple, and lets the eggs shine!
Course Appetizer, Salad, Side Dish
Cuisine American
Keyword egg salad, egg salad recipe, egg salad sandwich
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 244kcal
Author Alyssa Rivers

Ingredients

  • 8 large eggs
  • 1/4 cup mayonnaise
  • 1 Tablespoon fresh dill, minced
  • 2 tbsp chives, minced
  • 2 tbsp dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp pepper

Instructions

  • Add 8 large eggs to a saucepan and fill with cold water.  Bring water to a boil and immediately remove from heat.  Cover and let the eggs stand for 10-12 minutes.  
  • Make an ice bath large enough to hold all the eggs and add the eggs to it once they have been in the boiling water 10-12 minutes. let them rest in the ice bath until cooled.
  • Peel and chop the eggs then add them to a medium-sized bowl.  
  • Add 1/4 cup mayonnaise, 1 Tablespoon fresh dill,2 tbsp chives, 2 tbsp dijon mustard , 1/2 tsp salt , and 1/4 tsp pepper .  Mix until combined. 

Video

Notes

*Fresh Dill – If you love dill, add more to taste. 
*Dry Dill – Use 1 teaspoon in place of fresh. 
 
Originally posted on February 26, 2019
Updated on March 16, 2025

Nutrition

Calories: 244kcal | Carbohydrates: 1g | Protein: 13g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 378mg | Sodium: 604mg | Potassium: 159mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 628IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 2mg
]]> https://therecipecritic.com/egg-salad/feed/ 135 44169 The Best Breakfast Casserole https://therecipecritic.com/best-breakfast-casserole/ https://therecipecritic.com/best-breakfast-casserole/#comments Tue, 04 Mar 2025 13:00:00 +0000 http://therecipecritic.com/?p=10882 This is truly the BEST Breakfast Casserole! It has a thick and creamy egg base loaded with shredded potatoes, chunks…]]>

This is truly the BEST Breakfast Casserole! It has a thick and creamy egg base loaded with shredded potatoes, chunks of ham, and flavorful cheese blends that bake up in no time. Make this to enjoy Christmas morning or brunch any time of year.

breakfast casserole in a dish baked

Reasons You’ll Love This Recipe

  • Easy to Make: This is so easy to throw together. It only takes about 5 minutes to get everything together. The hard part is waiting for it to be done cooking!
  • Make Ahead: Make this ahead of time, and when ready to bake, simply take it out of the refrigerator and bake. 
  • Change up the Meat: If you love more meat or prefer a different protein, go ahead and switch the ham up with bacon or sausage instead!

Family Tradition

Breakfast casserole is pure comfort food! The gooey cheese, smoky ham, and cozy smells take me right back to lazy mornings with my family. It’s perfect as is, but you can easily swap the meat, cheese, or potatoes, or toss in some veggies. If you love this one, try my Amish Breakfast Casserole too. It’s similar, but made with crispy bacon instead of ham for a slightly different (and equally delicious) twist.

Ingredients Needed

***Do I Need to Thaw the Frozen Hash Browns? There is no need to thaw the potatoes because they will thaw as they sit in the refrigerator. However, they would cook up perfectly if they were to cook from frozen!

How to Make a Breakfast Casserole

This breakfast casserole recipe is the BEST because of how simple it comes together and is in the oven in just minutes. This tried-and-true breakfast casserole tastes amazing, and I know your whole family will love it!

  1. Prepare Frozen Hash Browns: Spray a 13 x 9 x 2-inch baking dish with non-stick cooking spray. Add the frozen shredded hash browns to the bottom of the prepared pan. Season with salt and pepper.
  2. Whisk Eggs/ Add Remaining Ingredients: In a large bowl, whisk the eggs. Add the half and half and seasoned salt, then whisk to combine. Stir in the shredded cheese and chopped ham.
  3. Pour Into Pan and Refrigerate: Pour over the top of the frozen hash browns, then cover with foil and refrigerate for 2 hours or overnight.
  4. Bake: Bake uncovered at 350 degrees Fahrenheit for 60-75 minutes. Let rest for 10 minutes before serving.

Make-Ahead Instructions

Simply follow the instructions up until you are ready to bake. Cover it with aluminum foil or a lid, and place it in your fridge. When you’re ready to bake, simply remove it and Bake uncovered at 350 degrees Fahrenheit for 60-75 minutes. This can sit in the fridge for up to 2 days before baking. If you’re looking for another easy make-ahead breakfast, try my breakfast enchiladas!

Breakfast casserole baked in a casserole dish.

Mix It Up!

Try some of these fun variations in this breakfast casserole and find what you enjoy best!

  • Can I add vegetables?  Add in some veggies like bell peppers, spinach or kale, tomato (fresh or canned), broccoli, mushrooms, or onions.
  • Do I have to use ham? You can use bacon, variations of sausage, shredded chicken, ground beef, or leftover turkey.
  • Do I have to use Half & Half? If you’re not a fan of half and half, you can use whipping cream for a thicker, richer breakfast, or you can simply use milk.
  • Can I use any kind of cheese? Switch up which cheese you use. Try Swiss cheese, Colby Jack, or mozzarella, which all work well and melt perfectly when baked.
  • How can I make this spicy? Adding red pepper flakes, green chilies, or green onions is a fun way to add a little heat.
  • Can I use different potatoes? Diced or flavorful frozen potatoes will work great in place of shredded potatoes.
Close up shot of baked dish.

Tips for Making Breakfast Casserole

Here are some tips for making this breakfast casserole even better and easier on you. These tips will help you better understand how to bake this breakfast for you to enjoy with your family.

  • How Do I Know When the Casserole Is Done? Once the outside edges become golden brown and the egg mixture in the middle is firm. You can check by slightly shaking the pan to see if it jiggles. Use a toothpick or knife to check if it is completely cooked through the middle. You can also use a thermometer to see if the breakfast casserole has reached 165 degrees Fahrenheit.
  • Short on Time? Allowing your casserole to refrigerate ahead of time creates the best results, and I highly recommend it! But if you’re short on time, you can assemble the casserole and bake it right away without refrigerating.
Side shot of someone lifting out a slice of casserole.

Storing Breakfast Casserole

There are so many options and plans for this breakfast casserole to make your holiday mornings even easier and better.

  • In the Refrigerator: Store leftovers in an airtight container in the refrigerator for 3-5 days.
  • To Reheat: To reheat the breakfast casserole, microwave individual servings until warmed through.
  • In the Freezer: Yes, this is perfect for freezing. Make and bake your breakfast casserole. Once it has completely cooled down, place it in an airtight container or ziplock bag. Lay flat in your freezer for up to 1 month. Thaw from frozen in the refrigerator overnight. Warm individual servings in the microwave until warmed through.
Angle shot of a plated slice of casserole.

More Breakfast Casserole Ideas

Print

The Best Breakfast Casserole

This is truly the BEST Breakfast Casserole! It has a thick and creamy egg base loaded with potatoes, ham, and a flavorful cheese blends that bake up in no time.
Course Breakfast
Cuisine American
Keyword breakfast, casserole, hashbrown egg and ham casserole, overnight breakfast casserole, the best breakfast casserole recipe
Prep Time 10 minutes
Cook Time 1 hour
Chill Time 2 hours
Total Time 3 hours 10 minutes
Servings 12 people
Calories 302kcal
Author Alyssa Rivers

Ingredients

  • 24 ounces frozen shredded hash brown potatoes
  • salt and pepper to taste
  • 12 large eggs
  • 2 cups half and half
  • 1 teaspoon seasoned salt
  • 1 ½ cups shredded cheddar cheese
  • 1 ½ cups shredded pepper jack cheese
  • 2 cups chopped ham sausage, bacon, or preferred meat

Instructions

  • Spray a 13 x 9 x 2-inch baking dish with non-stick cooking spray. Add 24 ounces frozen shredded hash brown potatoes to the bottom of the prepared baking dish. Season the potatoes with salt and pepper.
  • In a large bowl, whisk together 12 large eggs. Add 2 cups half and half and 1 teaspoon seasoned salt, then whisk to combine. Stir in 1 ½ cups shredded cheddar cheese, 1 ½ cups shredded pepper jack cheese, and 2 cups chopped ham.
  • Pour the egg mixture over the frozen hash browns. Cover with aluminum foil and refrigerate for at least 2 hours or overnight.
  • Bake uncovered at 350 degrees Fahrenheit for 60-75 minutes. Let rest for 10 minutes before serving. Garnish with green onions, if desired!

Video

Notes

Updated on March, 4 2025
Original Post on December 22, 2014

Nutrition

Calories: 302kcal | Carbohydrates: 13g | Protein: 19g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 237mg | Sodium: 727mg | Potassium: 306mg | Fiber: 1g | Sugar: 2g | Vitamin A: 663IU | Vitamin C: 5mg | Calcium: 282mg | Iron: 2mg

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]]> https://therecipecritic.com/best-breakfast-casserole/feed/ 385 10882 Ricotta Pie https://therecipecritic.com/ricotta-pie/ https://therecipecritic.com/ricotta-pie/#comments Tue, 21 Jan 2025 13:00:00 +0000 https://therecipecritic.com/?p=280513 This creamy Ricotta Pie has a milky cinnamon flavor with a hint of lemon. The flavor is incredible, and it’s…]]>

This creamy Ricotta Pie has a milky cinnamon flavor with a hint of lemon. The flavor is incredible, and it’s surprisingly light for a cheese-based custard and buttery shortbread crust.

Side shot of a slice of ricotta pie being lifted out of the whole pie pan.

Reasons You’ll Love This Recipe

  • Great Make-Ahead Dessert: This pie needs to chill overnight, making it a great dessert to prepare the night before. It’s easy to pull out for your party or just make your life easier!
  • Crowd-Pleaser: The texture and flavors in this pie make everyone happy! The smooth, creamy, and slightly sweet ricotta filling is satisfying without being heavy.

Family Tradition

You guys are going to love this creamy, delicious pie. I’m excited to make it for my Easter dinner this year. I found that this pie’s cultural roots are in Italian-American tradition. Families share this pie during the Easter holiday as a symbol of renewal. I’m going to serve it as a dessert with my apricot glazed ham, cheesy potatoes, and 1 Hour Dinner Rolls. Do you have Easter dinner traditions?

Ingredients For Ricotta Pie Crust and Filling

How do you make Ricotta Pie?

This Italian ricotta pie recipe is easy to make, and it tastes amazing with its creamy ricotta filling and buttery crust. It uses basic ingredients like ricotta cheese, as well as many pantry staples. Scroll to the bottom of the post for exact measurements.

Pasta Frolla (Crust)

  1. Prep: Preheat the oven to 350 degrees Fahrenheit. Add the flour, powdered sugar, baking powder, and salt to a large bowl and whisk until combined.
  2. Butter: Grate the cold butter on a box grater and then toss with the flour mixture.
  3. Knead: Add the egg and stir until combined. Use your hands to gently knead the egg into the flour mixture until it forms a dough.
  4. Roll: On a clean, lightly floured surface, use a rolling pin to roll out the dough until you have a large circle that is about 11 inches across.
  5. Chill: Transfer it into a 9-inch pie dish, pressing it down into the bottom and crimping the edge as desired. Chill the crust in the freezer while you prepare the filling.
Overhead shot of the dry ingredients whisked together in a bowl.
Overhead shot of cold butter grated in a cheese grater.
Overhead shot of the butter and dry ingredient mixture with an egg on top.
Overhead shot of the pie crust rolled out next to a rolling pin.
Overhead shot of the pie crust pressed into a pie plate.

Ricotta Pie Filling

  1. Mix: Whip the ricotta, sour cream, and sugar together for 2-3 minutes with a hand mixer.
  2. Combine: Add the flour, lemon juice, lemon zest, vanilla and cinnamon.
  3. Add: Beat the eggs into the ricotta mixture one at a time, then pour into your prepared pie plate.
  4. Bake: Bake for 45-50 minutes, until the center of the pie only has a slight wobble to it if lightly shaken. Remove the pie from the oven and let it cool to room temperature before chilling overnight in the fridge. Dust with powdered sugar before serving.
Overhead shot of the ricotta cheese being blended together with a hand mixer.
Overhead shot of the blended ricotta with vanilla, flour, cinnamon and lemon zest on top.
Overhead shot of the ricotta and other ingredients mixed together with an egg on top.
Overhead shot of the prepared pie crust filled with the ricotta filling.

Sicilian Ricotta Pie Tips and Variations

Here are some of my tips and variations to ensure your pie turns out just how you like it!

  • What can I do if my ricotta is too wet? If your ricotta is quite wet, line a fine mesh strainer with a few layers of cheesecloth. Then, drain the ricotta for a couple of hours before using it in this recipe.
  • Just keep kneading! When making the pasta frolla, the dough may seem too dry to come together. You will likely need to knead and press the dough together for a few minutes before it forms a cohesive dough.
  • Make the crust thick! The crust for this pie shouldn’t be rolled as thin as a traditional pie crust. It should be somewhere between ¼-½ inch thick.
  • Can I switch up the crust? Instead of making the pasta frolla crust, you can use a regular pie crust. Either store-bought or homemade. The traditional crust for a ricotta pie is more similar to a sweet shortcrust, which has a crisp, crumbly texture, rather than a flakey pie crust.
  • Do I have to use cinnamon? You can omit the cinnamon if you would like. This will give your pie a more prevalent lemon flavor.
  • Don’t overbake the pie! The filling should wobble in the center but stay set on the edges when it is done. It will continue to bake as it cools. Overbaking the pie will cause the filling to crack as it cools.
Close up shot of the ricotta pie with a piece taken out.

How to Store Leftover Ricotta Pie

  • Fridge: Ricotta pie can be stored in the fridge for up to 5 days. Cover it with plastic wrap or aluminum foil or in an airtight container.
  • Freezer: You can freeze ricotta pie for up to 3 months. Ricotta tends to change texture once frozen, so I wouldn’t recommend freezing it. If you do, wrap the pie or slices in 2-3 layers of plastic wrap, followed by a layer of heavy-duty aluminum foil.
Close up shot of a plated piece of ricotta pie.

Ricotta Inspired Desserts

Print

Ricotta Pie

This creamy Ricotta Pie has a milky cinnamon flavor with a hint of lemon. The flavor is incredible, and it's surprisingly light.
Course Dessert
Cuisine Italian, Italian American
Keyword Lemon Ricotta Pie Recipe, Ricotta Pie, Ricotta Pie Recipe, Sweet Ricotta Pie
Prep Time 30 minutes
Cook Time 50 minutes
chill time 4 hours
Total Time 5 hours 20 minutes
Servings 8 servings
Calories 416kcal
Author Alyssa Rivers

Ingredients

Pasta Frolla (Sweet Shortcrust)

  • 1 ¾ cups all-purpose flour
  • ⅓ cup powdered sugar
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter
  • 1 large egg

Ricotta Filling

  • 2 cups whole milk ricotta, drained if needed
  • ½ cup sour cream
  • ¾ cup granulated sugar
  • 3 tablespoons all-purpose flour
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons lemon zest
  • 1 ½ teaspoons vanilla extract
  • ½ teaspoon ground cinnamon
  • 3 large eggs

Instructions

  • Preheat the oven to 350 degrees Fahrenheit.

Pasta Frolla (Sweet Shortcrust)

  • Add the 1 ¾ cups all-purpose flour, ⅓ cup powdered sugar, ½ teaspoon baking powder, and ¼ teaspoon salt to a large bowl and whisk until combined.
  • Grate the ½ cup unsalted butter on a box grater and then toss with the flour mixture.
  • Add the 1 large egg and stir until combined, using your hands to gently knead it into the flour mixture until it forms a dough.
  • On a clean, lightly floured surface, roll out the dough until you have a large circle that is about 11 inches across, then transfer it into a 9-inch pie dish, pressing it down into the bottom and crimping the edge as desired. Chill the crust in the freezer while you prepare the filling.

Ricotta Filling

  • Whip the 2 cups whole milk ricotta, ½ cup sour cream, and ¾ cup granulated sugar together for 2-3 minutes with a hand mixer
  • Add the 3 tablespoons all-purpose flour, 1 tablespoon fresh lemon juice, 2 tablespoons lemon zest, 1 ½ teaspoons vanilla extract, and ½ teaspoon ground cinnamon. Beat in the 3 large eggs one at a time.
  • Bake for 45-50 minutes, until the center of the pie only has a slight wobble to it if lightly shaken. Remove the pie from the oven and let it room to room temperature before chilling overnight in the refrigerator. Dust with powdered sugar before serving.

Nutrition

Calories: 416kcal | Carbohydrates: 53g | Protein: 11g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 131mg | Sodium: 176mg | Potassium: 116mg | Fiber: 1g | Sugar: 26g | Vitamin A: 564IU | Vitamin C: 3mg | Calcium: 148mg | Iron: 2mg
]]> https://therecipecritic.com/ricotta-pie/feed/ 1 280513 Amish Breakfast Casserole https://therecipecritic.com/amish-breakfast-casserole/ https://therecipecritic.com/amish-breakfast-casserole/#comments Sat, 18 Jan 2025 13:00:00 +0000 https://therecipecritic.com/?p=279945 Kickstart your day with this hearty Amish Breakfast Casserole! It’s loaded with crispy bacon, tender hash browns, and gooey melted…]]>

Kickstart your day with this hearty Amish Breakfast Casserole! It’s loaded with crispy bacon, tender hash browns, and gooey melted cheese. This dish is a crowd-pleaser that’s perfect for family breakfasts and holiday mornings!

Overhead shot of amish breakfast casserole.

Reasons You’ll Love This Recipe

  • Quick and Easy: This Amish breakfast casserole takes just 5 minutes of prep, then you can relax while it bakes. Perfect for stress-free mornings!
  • Customizable: Make this recipe to your liking by adding your favorite veggies, swapping out the cheese, or changing up the meat. The possibilities are endless!
  • Versatile: Ideal for meal prep or a festive Christmas morning spread. Pair it with sweet monkey bread, fruit salad, and/or sheet pan pancakes for the ultimate holiday brunch.

Simple and Delicious

If you want to give your kids a warm, hearty breakfast with little effort, this is the recipe for you. You can prepare this ahead of time, throw it in the oven in the morning, and have a delicious, satiating meal for you and your family. It’s great for the holidays and family gatherings, as well as my Christmas morning casserole.

Ingredients Needed

Overhead shot of labeled ingredients.

How to Make Amish Breakfast Casserole

This recipe comes together fairly quickly. You just need to cook the bacon, sauté the veggies, and mix everything together. Then, let the oven do all the work. You can even prepare it the night before so you can throw it in the oven when you’re ready to eat it!

  1. Cook the Bacon: Preheat the oven to 350ºF, spray a 9 x 13 x 2-inch or 3-quart baking dish with pan spray, and set aside. Dice the bacon and cook in a large skillet over medium-high heat until most of the bacon is crisp.
  2. Sauté the Onion: Add the onion to the skillet and cook it with the bacon for 2-3 minutes, until it begins to soften.
  3. Cook the Garlic: Add the garlic and cook for 1 more minute. Use a slotted spoon to remove it from the pan and transfer it to a paper towel-lined bowl or plate to drain.
  4. Mix Ingredients: Combine the eggs, hash browns, cheddar cheese, Swiss cheese, cottage cheese, salt, and pepper in a large bowl.
  5. Add the Bacon Mixture: Stir in the bacon mixture, then transfer everything into the prepared baking dish. If desired, top with a handful of additional cheddar and Swiss.
  6. Bake: Place in the oven and bake for 35-40 minutes. Or until all the cheese is melted and a knife comes out clean from the center. Let the Amish breakfast casserole sit for 10 minutes before serving.
Overhead shot of diced bacon cooking in a skillet.
Overhead shot of bacon and onions cooking together in a skillet.
Overhead shot of the garlic cooking with the bacon and onions.
Overhead shot of hash browns, eggs, cheddar, Swiss and cottage cheese with sat and pepper.
Overhead shot of the cheese and potato mixture with bacon and onion mixture in a bowl.
Overhead shot of amish breakfast casserole ingredients in a baking dish ready to be cooked.

Breakfast Casserole Tips and Variations

I love how simple it is to customize this recipe to suit your tastes. Here are a few suggestions to inspire you!

  • What type of hashbrown should I use? I used shredded frozen hash browns, but you can use diced or even tater tots if you want. Cooled, diced-up baked potatoes would even work.
  • Do you HAVE to use cottage cheese? For this recipe, you really should! If you don’t like the texture of the cheese curds, try blending it smooth before adding the cottage cheese to the potato mixture.
  • Try some additional add-ins! Dice up some bell peppers or mushrooms and cook them with the onions. Or add diced ham or crumbled sausage with the bacon!
Close up shot of amish breakfast casserole.

Make Ahead and Leftover Instructions

  • In the Fridge: Keep leftover Amish breakfast casserole covered tightly with plastic wrap or an airtight container in the fridge for up to 5 days. Reheat in the microwave in 30-second increments until fully heated through.
  • Make Ahead: You may prepare this casserole the night before, cover it with plastic wrap, and store it in the fridge. You may need to add additional baking time to ensure the casserole is fully baked through because it will be chilled.
  • In the Freezer: You can freeze this casserole either before or after baking it for up to 3 months! Be sure to let it cool completely before wrapping it tightly in 3-4 layers of plastic wrap, followed by a layer of heavy-duty aluminum foil. Let the casserole thaw overnight in the fridge before baking it at 350ºF for at least 45 minutes or until the center reaches 165ºF.
Overhead shot of plated amish breakfast casserole.

More Delicious Breakfast Casseroles

Whether you’re looking for sweet or savory breakfast casseroles, we’ve got plenty of tasty options! Here are a few of my family’s favorites to try.

Print

Amish Breakfast Casserole

Kickstart your day with this hearty Amish Breakfast Casserole! Loaded with crispy bacon, tender hash browns, and gooey melted cheese.
Course Breakfast
Cuisine American, Amish
Keyword Amish Breakfast Casserole, Amish Breakfast Casserole Recipe, Amish breakfast casserole with cottage cheese, easy breakfast casserole, overnight breakfast casserole
Prep Time 5 minutes
Cook Time 55 minutes
resting time 10 minutes
Total Time 1 hour 10 minutes
Servings 10 servings
Calories 455kcal
Author Alyssa Rivers

Ingredients

  • 1 pound bacon
  • 1 ½ cups diced onion, about 1 large onion
  • 2 teaspoons minced garlic, about 2 cloves
  • 6 large eggs, beaten
  • 3 cups shredded hash browns
  • 2 cups shredded cheddar cheese
  • 1 cup shredded swiss cheese
  • 1 ½ cup small curd cottage cheese
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper

Instructions

  • Preheat the oven to 350 degrees Fahrenheit, spray a 9 x 13 x 2-inch or 3-quart baking dish with pan spray, and set aside.
  • Dice 1 pound baconand cook in a large skillet over medium-high heat until most of the bacon is crisp.
  • Add 1 ½ cups diced onion, to the skillet and cook it with the bacon for 2-3 minutes, until it begins to turn translucent. Add 2 teaspoons minced garlic, and cook for 1 more minute. Use a slotted spoon to remove it from the pan and transfer it to a paper towel-lined bowl or plate to drain.
  • Combine 6 large eggs, 3 cups shredded hash browns, 2 cups shredded cheddar cheese, 1 cup shredded swiss cheese, 1 ½ cup small curd cottage cheese, ½ teaspoon salt, and ¼ teaspoon ground black pepper in a large bowl.
  • Stir in the bacon mixture, then transfer everything into the prepared baking dish. If desired, top with a handful of additional cheddar and Swiss.
  • Bake for 45-50 minutes, until all the cheese is melted and a knife comes out clean from the center. Let the casserole sit for 10 minutes before serving.

Nutrition

Calories: 455kcal | Carbohydrates: 16g | Protein: 22g | Fat: 33g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 166mg | Sodium: 736mg | Potassium: 402mg | Fiber: 1g | Sugar: 2g | Vitamin A: 520IU | Vitamin C: 7mg | Calcium: 312mg | Iron: 1mg
]]> https://therecipecritic.com/amish-breakfast-casserole/feed/ 9 279945 Lion House Rolls https://therecipecritic.com/lion-house-rolls/ https://therecipecritic.com/lion-house-rolls/#comments Mon, 16 Dec 2024 23:00:00 +0000 https://therecipecritic.com/?p=123459 Lion House Rolls are the best dinner rolls for holiday meals or any occasion. These buttery, super-soft rolls are perfect for…]]>

Lion House Rolls are the best dinner rolls for holiday meals or any occasion. These buttery, super-soft rolls are perfect for soaking up delicious soups, sauces, and gravy!

Close up shot of someone spreading butter on top of a lion house roll.

Reasons You’ll Love This Recipe

  • Flavor: Lion House Rolls are some of the most iconic dinner rolls made legendary by the Lion House Pantry Restaurant in Salt Lake City, Utah. They are soft, buttery, melt-in-your-mouth delicious.
  • Dinner Rolls: Dinner rolls are sometimes an afterthought but to me good dinner rolls can really add to the meal. Try these Parker House Rolls or these Texas Roadhouse Rolls.

Homemade Lion House Rolls Ingredients

The foundation of these rolls consists of flour, milk, and butter, creating a soft, buttery texture and rich flavor. These ingredients are likely staples in your pantry. For precise measurements, refer to the bottom of the post.

  • Whole Milk: Used to activate the yeast and also a little bit in the egg wash. Whole milk is preferred, but you can use 2% milk.
  • Butter: Use softened unsalted butter for the dough and melted salted butter to brush on the rolls after baking.
  • Granulated Sugar: Feeds the yeast and adds sweetness to the dough. If you prefer your dinner rolls to be saltier, you can reduce the amount of sugar.
  • Active dry yeast: Makes the dough rise. You could also use the same amount of instant yeast, 2 1/4 teaspoons.
  • Egg: Used as a binding agent to give the rolls structure, moisture, and a rich depth of flavor.
  • Flour: All-purpose flour is fine in this recipe.
  • Salt: Enhances the flavors.
Overhead shot of labeled ingredients.

How to Make Lion House Rolls

These classic dinner rolls are simple to make, with easy steps that deliver bakery-quality results. Whether served fresh from the oven or saved for later, they are sure to become a family favorite.

Dough

  1. Combine: Add the warmed milk, yeast, and sugar to the bowl of a stand mixer, cover it with a towel, and let it rest for about 5 minutes. The mixture should become frothy.
  2. Mix: When the yeast is ready, add 1/2 cup of softened butter, egg, 3 cups of flour, and salt. Fit the mixer with the dough hook attachment and mix at medium-low speed until the dough begins to come together.
  3. Mix: As the dough comes together, you may need to add more flour. Start with a few tablespoons at a time until the dough begins to pull away from the bowl. When the dough is formed, increase medium speed and mix for an additional 3-4 minutes.
  4. Let Rise: Lightly oil a large bowl with butter or vegetable oil. Add the dough to the bowl, cover, and let it rest for about an hour until it doubles in size. While the dough rests, line a baking sheet with parchment paper and prepare a clean work surface where the dough can be rolled out.
Overhead shot of milk and yeast in a mixing bowl.
Angle shot of dough being mixed in a stand mixer.
Angle shot of ingredients added to a mixing bowl, and someone added flour one tablespoon at a time.
Overhead shot of lion house rolls dough in a greased bowl.

Rolls

  1. Roll: When the Lion House roll dough is doubled in size, dump it onto a lightly floured surface. Roll the dough into a 12×15-inch rectangle. Brush the melted butter onto the surface of the dough slab.
  2. Cut: Cut the slab into four sections, in half vertically and then horizontally. Then, cut each of these quarters into three rectangles. They should be about 2 ½x6-inches.
  3. Shape: Roll the little rectangles up and place them, seam side down, on the parchment-lined baking sheet about 2 inches apart. Cover and let the rolls rise for 45 minutes to 1 hour. The rolls should be larger and fluffy but not touching. While the rolls rise, preheat the oven to 375 degrees Fahrenheit. When the rolls are ready, bake them for 15-20 minutes until they are golden brown. Remove the rolls from the oven and brush the tops with additional butter.
Overhead shot of rectangular slap of rolled out dough with butter smothered on top.
Overhead shot of rectangular dough cut into fourths and then one of the fourth cut into thirds.
Angle shot of rolled dough on a baking sheet.

Lion House Rolls Tips and Variations

For those looking to customize their Lion House Rolls, there are plenty of tips and variations to explore. Read on for suggestions to elevate your baking and make these rolls uniquely yours!

  • Yeast: I use active dry yeast in my recipe, but you can use instant yeast. If you use instant yeast you don’t need to activate it, skip the first step and just add all the ingredients to the mixer and mix.
  • Flour: Take care not to add too much flour, the dough needs to be soft, it should pull away from the mixer and be easy to work with but not dry or tough. 
Side shot of a stack of lion house rolls.

Make Ahead and Storing Dinner Rolls

Here are some helpful suggestions for storing, preparing, and freezing Lion House Rolls to keep them fresh and convenient for later use.

  • Storage: Store completely cooled rolls in an airtight container at room temperature for up to 3 days, in the fridge for up to a week, or in the freezer for up to 2 months.
  • Freeze: You can assemble the rolls, place them on the baking sheet, and freeze them. Once the rolls are frozen transfer them to a Ziploc bag and store the un-baked rolls for up to 3 months. 
  • Bake from Frozen: To thaw the frozen rolls, remove them from the freezer, place them on a parchment-lined baking sheet at room temperature, cover and let them thaw, and then rise to nearly doubled in size. Bake like normal. 
Angle shot of stacked lion house rolls.

More Dinner Roll Recipes to Try

Dinner rolls make my family happy. Everyone can always have a roll if they don’t like what you have made for the main. Here are a few of my favorite recipes for you to try.

Print

Lion House Rolls

Lion House Rolls are buttery and super soft, and are perfect for soaking up delicious soups, sauces and gravy. Your family will love them!
Course Bread, Side Dish
Cuisine American
Keyword dinner rolls, lion house rolls, lion house rolls recipe, rolls
Prep Time 15 minutes
Cook Time 20 minutes
Proofing Time 2 hours
Total Time 2 hours 35 minutes
Servings 12 rolls
Calories 222kcal
Author Alyssa Rivers

Ingredients

  • 1 ¼ cup whole milk warmed but not hot
  • 1 packet active dry yeast 2 ¼ teaspoons
  • ¼ cup granulated sugar
  • ½ cup unsalted butter softened
  • 1 large beaten egg
  • 3-4 cups all-purpose flour
  • 1 ½ teaspoons salt
  • 3 teaspoons unsalted butter melted for brushing

Instructions

  • Add the warmed 1 ¼ cup whole milk, 1 packet active dry yeast and ¼ cup granulated sugar to the bowl of a stand mixer, cover with a towel, and let it rest for about 5 minutes, the mixture should become frothy.
  • When the yeast is ready, add ½ cup unsalted butter, 1 large beaten egg, 3-4 cups all-purpose flour and 1 ½ teaspoons salt. Fit the mixer with the dough hook attachment and mix at medium-low speed until the dough begins to come together.
  • As the dough comes together, you may need to add more flour; start with a few tablespoons at a time until the dough begins to pull away from the bowl. When the dough is formed, increase the speed to medium and mix for an additional 3-4 minutes.
  • Lightly oil a large bowl with 3 teaspoons unsalted butter or vegetable oil. Add the dough to the bowl, cover, and let it rest for about an hour until it doubles in size. While the dough rests, line a baking sheet with parchment paper and prepare a clean work surface where the dough can be rolled out.
  • When the dough is doubled in size, dump it onto a lightly floured surface. Roll the dough into a 12×15-inch rectangle. Brush the melted butter onto the surface of the dough slab.
  • Cut the slab into four sections, in half vertically and then horizontally. Then, cut each of these quarters into three rectangles. They should be about 2 ½ x 6-inches.
  • Roll the little rectangles up and place them, seam side down, on the parchment-lined baking sheet about 2 inches apart. Cover and let the rolls rise for 45 minutes-1 hour. The rolls should be larger and fluffy but not touching.
  • While the rolls rise, preheat the oven to 375 degrees Fahrenheit. When the rolls are ready, bake them for 15-20 minutes until they are golden brown. Remove the rolls from the oven and brush the tops with additional butter.

Video

Notes

Originally Posted December 9, 2020
Updated December 16, 2024

Nutrition

Calories: 222kcal | Carbohydrates: 29g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 26mg | Sodium: 310mg | Potassium: 75mg | Fiber: 1g | Sugar: 5g | Vitamin A: 309IU | Calcium: 39mg | Iron: 1mg
]]> https://therecipecritic.com/lion-house-rolls/feed/ 2 123459 Tom Cruise Coconut Cake https://therecipecritic.com/tom-cruise-coconut-cake/ https://therecipecritic.com/tom-cruise-coconut-cake/#respond Mon, 09 Dec 2024 13:00:00 +0000 https://therecipecritic.com/?p=276535 Tom Cruise coconut cake is a dense pound cake with coconut flavor and silky white chocolate throughout. The indulgent frosting…]]>

Tom Cruise coconut cake is a dense pound cake with coconut flavor and silky white chocolate throughout. The indulgent frosting is a coconut cream cheese buttercream with sweetened coconut on the outside. It’s a coconut lover’s dream—but a super sweet one.

Side view of tom cruise coconut cake with a piece being lifted out.

Reasons You’ll Love This Recipe

  • Famous Copycat: You could spend a lot of money buying the cake straight from the source, but this recipe is seriously so good you don’t need to.
  • Flavor: I am not kidding when I tell you guys that this cake is seriously the best thing I have ever tasted! I’m so happy with how it turned out.
  • Versatile: This cake is so delicious it will be a hit for any occasion, holiday, birthday, Christmas, Easter, or just anytime that sweet tooth hits.

What is Tom Cruise Coconut Cake?

This cake is called the Tom Cruise Coconut Cake after the white chocolate coconut bundt cake created by Karen Doan from Doan’s Bakery in Woodland Hills, California. Every holiday season, Tom Cruise orders a bunch of these cakes to send all around the country to his Hollywood friends. You can order them from Gold Belly and have them shipped to you, but it costs $129.99 (with free shipping, haha). If you want to save yourself some dough (haha, pun intended), make your own! I promise my recipe will deliver the same crazy good flavor and texture. Actor Tom Hanks even said this is the cake he would want for his final meal!

Ingredients for Tom Cruise Coconut Cake

Cake

  • Cake Flour: Provides the base of the cake and gives a light, fluffy texture.
  • Granulated Sugar: Adds the best sweet flavor and wonderfully caramelized texture.
  • Leavening Agents: Baking Powder and Baking Soda are used as leavening agents to make the bread airy.
  • Salt: Salt is necessary to add contrast to the sweet to enhance all the flavors.
  • Unsalted Butter: Adds moisture and a rich flavor.
  • Eggs: Used as a binding agent to create delicious, dense bread.
  • Coconut Extract: The star of the show! All of the delicious coconut flavor needed to give this cake its flavor profile.
  • Vanilla Extract: Adds a warm, sweet flavor. Use store-bought or my homemade vanilla extract.
  • Sour Cream: Gives the cake added moisture and gives it a nice crumb.
  • White Chocolate Chips: Provides an extra bit of sweetness and the best texture.

Coconut Frosting

  • Cream Cheese: Provides the base of the frosting and a tangy, creamy flavor.
  • Salted Butter: Gives the frosting a buttery, rich flavor and texture.
  • Powdered Sugar: Adds sweetness and makes the frosting light and fluffy.
  • Coconut Extract: A touch more coconut flavor to add to this incredible coconut cake!
  • Cream of Coconut: Give the frosting more coconut flavor and add moisture to give it the right texture.
  • Sweetened Shredded Coconut: One more layer of coconut goodness!
Overhead shot of labeled frosting ingredients.

How to Make Tom Cruise Coconut Cake

I’ve heard so much about this famous coconut cake that Tom Cruise sends to all his friends during the holidays that I wanted to try it myself. When I saw the price tag, I knew I needed to make my own recipe. You guys, it’s seriously so good! I can’t wait for you to try it!

  1. Prep: Preheat the oven to 325 degrees Fahrenheit. Spray a 12-cup bundt pan well with pan spray and set aside. Whisk together the flour, baking powder, baking soda, and salt, and set aside.
  2. Beat: Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until light and fluffy, about 3-4 minutes. Scrape down the sides and bottom of the bowl.
  3. Combine: Add the eggs one at a time, mixing until combined, scraping down the sides and bottom of the bowl as needed to make sure everything is evenly incorporated.
  4. Mix: Add the sour cream and both the coconut and vanilla extracts and mix until evenly incorporated. 
  5. Mix: Add the flour mixture, scraping down the sides and bottom of the bowl to ensure it’s all incorporated. Mix at medium-high speed for 2-3 minutes until the batter is thick and pale. Fold the white chocolate chips into the batter before spreading the batter evenly in the prepared bundt pan.
  6. Bake: Bake for 60-75 minutes, until a toothpick comes out clean from the center and the cake springs cake when lightly pressed on. Let the Tom Cruise coconut cake cool for at least 30 minutes before inverting it onto a baking rack.
Overhead shot of dry ingredients in a mixing bowl.
Overhead shot of butter and sugar in a mixing bowl.
Overhead shot of the butter and sugar being beat in a mixing bowl.
Overhead shot of butter and sugar, eggs, sour cream and extracts all combined.
Overhead shot of tom cruise coconut cake batter with white chocolate chips being folded in.
Overhead shot of the cake batter in the bundt cake.

Frosting

  1. Beat: Add the butter and cream cheese to the bowl of a stand mixer fitted with the paddle attachment and beat them at medium-high speed.
  2. Combine: Add the powdered sugar to the butter mixture and beat on medium-high until fully combined.
  3. Mix: Add the coconut extract and coconut milk.
  4. Beat: Beat until it’s pale and fluffy.
Overhead shot of butter and cream cheese in a mixing bowl.
Overhead shot of powdered sugar dumped in with the butter and cream cheese mixture.
Overhead shot of someone pouring milk into the frosting mixture.
Overhead shot of the coconut frosting being whipped until fluffy in a mixing bowl.

Coconut

  1. Frost: Once the cake is fully cooled, add the frosting to the outside of the cake.
  2. Add Coconut: Press the coconut all around it until it is fully coated. I like to do this over a large baking sheet to catch all the excess coconut.
Angle shot of someone spreading the frosting on the cooked bundt cake.
Angle shot of someone pressing shredded coconut flakes onto the frosted cake.
Overhead shot of the Tom Cruise coconut cake with a few pieces cut and turned on their side.

Coconut Cake Tips and Variations

  • Baking Spray: I recommend using a pan spray that is specifically for baking and has flour in it. This will help your bundt cake release cleanly from the pan! Use a paper towel to blot out any pools of spray before adding the batter to the pan. If you don’t have baking spray, you may use regular pan spray and dust the inside of the pan thoroughly with flour, tapping out the excess.
  • NO Peeking! Try to resist opening the oven door too early to test the doneness fo the cake. This can cause the cake to sink in the middle! Bundt cakes typically take quite a bit of time to bake.
  • Toasted Coconut: You can toast the coconut flakes for the outside of the cake if you would like. Spread it out on a parchment-lined baking sheet and bake at 350 degrees Fahrenheit for about 5-7 minutes, stirring every minute or two until toasted to your liking. Let it cool completely before pressing it to the outside of the cake.
Side shot of the side of Tom Cruise coconut cake cut.

How to Store and Make Ahead Tom Cruise Cake

  • Fridge: You can store any leftovers in an airtight container in the refrigerator for up to 5 days.
  • Make Ahead: The cake can be baked up to 2 days before frosting. Store in an airtight container at room temperature or in the refrigerator until you are ready to frost it.
Close up shot of a piece of plated Tom Cruise coconut cake.

More Coconut Cake Recipes to Try

Print

Tom Cruise Coconut Cake

Tom Cruise coconut cake is a dense pound cake with coconut flavor and silky white chocolate throughout. The indulgent frosting is a coconut cream cheese buttercream with sweetened coconut on the outside. It's a coconut lover's dream—but a super sweet one.
Course Dessert
Cuisine American
Keyword Coconut Bundt Cake, Coconut Christmas Cake, Doan’s Bakery coconut cake, Tom Cruise Coconut Cake, Tom Cruise Coconut Cake Recipe
Prep Time 45 minutes
Cook Time 1 hour 15 minutes
Total Time 2 hours
Servings 12 servings
Calories 973kcal
Author Alyssa Rivers

Ingredients

Cake

  • 3 cups cake flour
  • 2 ⅔ cups granulated sugar
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup butter, room temperature
  • 5 large eggs
  • 1 tablespoon coconut extract, or emulsion
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 6 ounces white chocolate chips

Coconut Frosting

  • 4 ounces cream cheese, room temperature
  • 1 cup salted butter
  • 3 ½ cups powdered sugar
  • 1 teaspoon coconut extract
  • ¼ cup cream of coconut
  • 2 cups sweetened shredded coconut

Instructions

  • Preheat the oven to 325 degrees Fahrenheit. Spray 12-cup bundt pan well with pan spray and set aside.
  • Whisk together 3 cups cake flour, ½ teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt, and set aside.
  • Add 1 cup butter, and 2 ⅔ cups granulated sugar to a stand mixer bowl fitted with the paddle attachment. Beat on medium speed until light and fluffy, about 3-4 minutes. Scrape down the sides and bottom of the bowl.
  • Add 5 large eggs one at a time, mixing until combined, scraping down the sides and bottom of the bowl as needed to make sure everything is evenly incorporated.
  • Add 1 cup sour cream and 1 tablespoon coconut extract, 1 teaspoon vanilla extract and mix until evenly incorporated.
  • Add the flour mixture, scraping down the sides and bottom of the bowl to ensure it's all incorporated. Mix at medium-high speed for 2-3 minutes until the batter is thick and pale.
  • Fold 6 ounces white chocolate chips into the batter before spreading the batter evenly in the prepared bundt pan.
  • Bake for 60-75 minutes, until a toothpick comes out clean from the center and the cake springs cake when lightly pressed on. Let the cake cool for at least 30 minutes before inverting it onto a baking rack.

Cream Cheese Frosting

  • Add 1 cup salted butter and 4 ounces cream cheese, to a stand mixer bowl fitted with the paddle attachment and beat at medium-high speed.
  • Add 3 ½ cups powdered sugar to the butter mixture and beat on medium-high until fully combined. Add 1 teaspoon coconut extract and ¼ cup cream of coconut, beating until it’s pale and fluffy.

Assembly

  • Once the cake is fully cooled, add the frosting to the outside and press 2 cups sweetened shredded coconut all around it until it is fully coated. I like to do this over a large baking sheet to catch all the excess coconut.

Nutrition

Calories: 973kcal | Carbohydrates: 124g | Protein: 9g | Fat: 51g | Saturated Fat: 32g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 173mg | Sodium: 505mg | Potassium: 215mg | Fiber: 2g | Sugar: 99g | Vitamin A: 1296IU | Vitamin C: 0.3mg | Calcium: 91mg | Iron: 1mg

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