Tag: mozzarella cheese

Game Day Favorite: Pizza Beans With Pepperoni + Mozzarella
[ad_1]
This pizza beans recipe is a family-friendly casserole that’s ready in minutes. Two kinds of beans and mini pepperonis are baked in a zesty pizza sauce under a crust of bubbly cheese for a fun and delicious dinner that’s kid-approved.
What Are Pizza Beans? Made famous by Smitten Kitchen, pizza beans are cheesy, saucy, and full of our favorite pizza toppings. This recipe makes a simple, irresistible dish that could turn anyone into a bean fan!

Skill Level: It’s a simple recipe with no complex steps, and is easy enough for kids to help with, too.

Recommended Tools: An oven-safe skillet allows easy transfer from stovetop to oven.

Budget Tip: Try adding leftover cooked pasta or garlic bread to stretch the meal.

Swaps: Use white (cannellini), lima, black beans, kidney beans, refried beans, or lentils and make a new dish every time.
Pizza Beans, Perfect Ingredients
- Beans: Butter beans and cannellini beans stay firm and tender, but you can use any variety of cooked leftover beans or canned beans. Be sure to drain and rinse them.
- Sauce: Use canned or homemade pizza sauce. The addition of tomato sauce keeps it from being too rich or sweet.
- Pepperoni: Mini pepperoni or chopped pepperoni are a pizza classic. Add your favorites like Italian sausage or ham. Or stir in some leftover taco meat or mini meatballs.
- Cheese: A pre-shredded pizza blend or Italian cheese blend can be used, or grate your own.
Favorite Variations
- Add in healthy veggies like shredded zucchini, mushrooms, or bell pepper. Cook them in Step 1 so the dish doesn’t turn out watery.
- Turn up the heat with a sprinkle of crushed red pepper flakes.
- Or go for a Tex-Mex flavor and try a shredded Mexican blend cheese with a taco seasoning.
Serving Pizza Beans

Pizza beans are a full-meal deal, but you can serve them with a side of cheesy breadsticks or crostini for dipping, and a simple green salad. Garnish with cracked black pepper and some fresh parsley for extra color.
Store pizza beans in a covered container in the refrigerator for up to 3 days.

Reheat portions under the broiler with a sprinkle of fresh Parmesan or in the microwave.

Freeze portions in zippered bags for up to 3 months. Thaw overnight in the refrigerator, then reheat in a pot or a crockpot on low until heated through.
Pizza-Inspired Perfection

Did you make these Pizza Beans? Leave a rating and comment below.
Prep Time 20 minutes

Cook Time 25 minutes

Rest Time 5 minutes

Total Time 50 minutes

Preheat the oven to 375°F.

In a large oven safe skillet, heat olive oil over medium heat. Add onion and bell pepper; cook until softened, about 5 minutes.

Stir in garlic and oregano and cook until fragrant, about 1 minute.

Stir in the beans, pizza sauce, tomato sauce, and pepperoni. Simmer for 3 minutes, stirring occasionally.

Top with mozzarella and parmesan cheese, and extra pepperoni if desired.

Bake uncovered for 15–20 minutes, or until bubbly and the cheese is melted and lightly golden.

Let rest 5 minutes before serving.

Black olives, spinach, or chopped mushrooms can be added in step 1.

For heartier beans, 12 ounces of Italian sausage can be cooked along with the onion. Drain any fat and proceed with the recipe as directed.

Serve with garlic bread or focaccia for dipping.

Calories: 317 | Carbohydrates: 35g | Protein: 19g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 848mg | Potassium: 709mg | Fiber: 11g | Sugar: 6g | Vitamin A: 540IU | Vitamin C: 15mg | Calcium: 215mg | Iron: 5mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Casserole, Dinner, Entree, Pizza

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
[ad_2]

Holly Nilsson

Source link
December 29, 2025
Cozy Cheesy Manicotti for Busy Nights
[ad_1]
This stuffed manicotti recipe is an easy make-ahead meal perfect for busy weeknights. The pasta is stuffed with cheese and Italian herbs, covered in marinara sauce, and baked to perfection!

Manicotti is a long, large, tubular pasta that is usually cooked and stuffed with a ricotta cheese filling similar to this classic stuffed shells recipe. Baked, cheese-stuffed manicotti is hearty, creamy, and smothered in marinara, making it one of the best comfort foods.

Ingredient Notes
- Manicotti: This pasta is perfect for this recipe since it holds the filling nicely, but any large tubular pasta would work for this recipe. Try it with cannelloni or large pasta shells.
- Filling: Made with three kinds of cheese, mozzarella, ricotta, and parmesan, this filling is so delicious! Try cottage cheese in place of ricotta. Just strain the cottage cheese before adding it to the recipe to avoid the filling being too watery.
- Sauce: For the best flavor, try making a homemade marinara sauce. You can also use a store-bought marinara sauce or even a basic tomato sauce in a pinch. Just add in some Italian seasoning to boost the flavors!
How to Make Manicotti
1. Cook manicotti shells. While they’re cooling, prep filling (full recipe below).
2. Stuff pasta and layer with marinara and cheese in a casserole.
3. Bake and serve immediately!
Get creative with the filling. Add in different cheeses, spinach, herbs, or meat like chicken, beef, or sausage for a unique dish!
Cook your manicotti shells just until tender. This is to ensure they stay sturdy and don’t overcook while you bake them in the oven.

To cool your shells quickly, rinse them in cold water. This also helps prevent them from sticking together.

Easily stuff your manicotti shells by filling a large freezer or pastry bag with the creamy ricotta mixture. Snip the end and pipe it into your pasta tubes!

Pipe the filling from both ends to ensure your shells are tighlty packed with that delicious filling.
Leftovers
- This recipe is great for leftovers. Simply prepare up until the point of baking, cover and refrigerate for up to 4 days, or freeze for up to 3 months. To serve, just thaw (if frozen) and bake as directed!
- Store already-cooked leftovers in the fridge for up to three days. Reheat in the microwave for 1-2 minutes, or in the oven at 325°F until heated through, about 20-25 minutes.
Do I have to cook manicotti shells before filling them?

I prefer to use regular manicotti shells (which do require precooking), but you can use oven-ready shells in a pinch if you want to skip cooking them before filling.

Will using oven-ready manicotti noodles change the cook time?

Yes! If swapping the regular noodles for oven-ready noodles in this recipe, keep an eye on the casserole as it bakes. If it starts to look dry, add a drizzle (a couple of tablespoons) of water around the edge (yes, water! Trust me).

It’s also important to keep the noodles covered in sauce and cover the pan while baking if you are using oven-ready noodles so that everything cooks evenly.

Cozy Italian Comfort Favorites

Did you love this Stuffed Manicotti? Leave a rating and comment below!
Prep Time 10 minutes

Cook Time 33 minutes

Total Time 43 minutes

Preheat oven to 375°F.

Bring a large pot of salted water to a rolling boil. Add manicotti and boil for the 7-8 minutes, until almost tender*.

Drain and rinse manicotti under cold water until cooled to room temperature.

In a medium bowl, stir together ricotta, 1 cup mozzarella, ¼ cup Parmesan, egg, pesto, salt, and pepper.

Place ricotta mixture in a large piping bag or large freezer bag and snip the end.

Lightly grease a 9×13 baking dish and spread 1 cup of marinara sauce in the bottom.

Fill each manicotti shell with ricotta cheese mixture and line up on top of the marinara sauce in the baking dish, dividing the ricotta evenly between the 12 manicotti.

Top the filled manicotti with the remaining 1 ½ cups sauce, 1 cup mozzarella cheese, and ¼ cup Parmesan.

Lightly grease a piece of foil or lid and cover the baking dish. Bake for 25-30 minutes until heated through and pasta is tender.

*Make sure you don’t overcook them. You want them still slightly firm, so they’re easy to fill and don’t overcook in the oven.
Keep leftovers in an airtight container in the refrigerator for up to 3 days.

Serving: 2manicotti | Calories: 451 | Carbohydrates: 33g | Protein: 27g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 104mg | Sodium: 1395mg | Potassium: 542mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1214IU | Vitamin C: 7mg | Calcium: 485mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner

Cuisine Italian

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
[ad_2]

Ashley Fehr

Source link
December 19, 2025
Bruschetta Chicken
[ad_1]
Marinated chicken breasts are baked under layers of tomatoes, melty mozzarella, and topped with a classic tomato bruschetta topping. It’s everything you love about bruschetta without the bread!
Flavor: Juicy, tangy, and full of flavor, this tender chicken is topped with melty cheese and a fresh, garlicky bruschetta topping.

Prep Note: Assemble the tomato mixture ahead and brown the chicken just before baking.

Recommended Tools: A meat thermometer ensures the right temperature every time for perfectly juicy chicken.

Serving Suggestions: Serve over garlic-roasted mashed potatoes, pesto pasta, or even some zucchini noodles. Add a simple green salad and some breadsticks to soak up all that marinara.
Ingredient Tips for Bruschetta Chicken
- Chicken: Boneless, skinless chicken breasts are the best choice for this recipe, but you can also use chicken thighs or frozen chicken cutlets in a pinch. Just adjust the baking time until the chicken reaches a safe internal temperature of 165°F.
- Tomatoes: Fresh cherry or grape tomatoes deliver maximum flavor and add visual appeal, but Romas are a good alternative since they have thinner skins and are meatier.
- Marinade: Made with pantry basics like Italian seasoning, garlic, balsamic vinegar, and oil, this marinade couldn’t be easier. You could also use a bottle of store-bought Italian dressing if you’re short on time.
- Cheese: Fresh slices of mozzarella give this dish its rich and creamy flavor, but shredded mozzarella, feta, or parmesan can be used with or instead of sliced mozzarella.
Favorite Variations!

Make it more Mediterranean and add sliced black or kalamata olives. Try some sliced mushrooms, chopped spinach or kale, or some shredded zucchini to add extra nutrients and pops of color.
Fresh basil is what makes bruschetta so authentic and eye-catching. Keep a few whole leaves out to use as a garnish before serving.

A meat mallet may be needed to thin out the chicken breasts if they are on the larger side.

Chicken can also be grilled while the remaining ingredients simmer on the stovetop. Continue preparing the dish from step 5 onwards.

Thick slices of onions or potatoes can be used as a ‘raft’ for the chicken and make for an instant side dish, too.
Keeping Leftovers Fresh

Store leftover bruschetta chicken in the refrigerator in a covered container for up to 4 days. Reheat in a skillet on the stovetop or in the microwave.

Leftovers can be topped on a bed of greens, tucked into a pita pocket, or a low-carb wrap for a filling workday lunch.

Easy Chicken Dinners

Did you love this Bruschetta Chicken? Leave a rating and comment below.
5 from 40 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Bruschetta Chicken

Tender balsamic marinated chicken breasts are baked with garlic, basil, and juicy cherry tomatoes for a delicious meal.

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Preheat oven to 400°F.

Combine 3 tablespoons olive oil, balsamic vinegar, and garlic in a small bowl.

Mix ¼ cup of the balsamic mixture with chicken breasts, Italian seasoning, salt, and pepper, and marinate for 15 minutes.

Heat remaining tablespoon olive oil in a medium skillet. Add chicken and brown 2 minutes on each side.

Place marinara sauce in the bottom of a 9×13 pan. Top with browned chicken breasts and cherry tomatoes. Drizzle with remaining balsamic mixture.

Bake 20-25 minutes or until juices run clear and chicken reaches 165°F.

Top with mozzarella and broil 2-3 minutes.

Combine all bruschetta topping ingredients, including cherry tomatoes, garlic, basil, olive oil, and red wine vinegar in a bowl and spoon over chicken. Serve over pasta.

Calories: 411 | Carbohydrates: 10g | Protein: 32g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.01g | Cholesterol: 95mg | Sodium: 542mg | Potassium: 845mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1032IU | Vitamin C: 31mg | Calcium: 182mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Dinner, Entree, Main Course

Cuisine American, Italian, Mediterranean

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
[ad_2]

Holly Nilsson

Source link
August 27, 2025
Stuffed Pepper Casserole

[ad_1]

About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly

Follow Holly on social media:

pinterest facebook twitter instagram

[ad_2]

Holly Nilsson

Source link

October 11, 2024
Baked Rigatoni
[ad_1]
This hearty baked rigatoni recipe is fast, flavorful, and on the table in minutes.

With just a handful of ingredients this easy rigatoni recipe has a zesty beefy tomato sauce tossed with rigatoni, sprinkled with cheese and baked until golden and bubbly.
Loads of savory Italian flavors and rich pasta sauce.

It’s easy to prepare and with a few ingredients.

Baking pasta is a perfect way to blend the flavors and creates a delicious cheesy crust.

This recipe is a great way to stretch ground beef, and it’s versatile.

Add extra veggies and sauce to stretch the meal (and your budget) even further!
What You’ll Need for Baked Rigatoni

Meat: Use lean ground beef (80/20) for a delicious meaty sauce in this baked rigatoni recipe.

Pasta: I love rigatoni for all that meaty sauce to cling to. Try other hearty pasta shapes like ziti, rotini, or penne.

Sauce: This shortcut sauce levels up a jar of your fave pasta sauce (we love this brand). You can replace it with homemade marinara sauce.

Cheese: This casserole is topped with grated mozzarella; feel free to add Parmesan cheese, use pre-shredded, or swap in your favorite Italian cheese blend.

Variations
- Meat: Change the flavor by using ground turkey or Italian sausage. Short on time? Toss in some mini pre-cooked meatballs in Step 4.
- Veggies: Stretch the meal further with veggies—try chopped mushrooms, bell peppers, zucchini, or diced tomatoes.
- Cheese: Other cheeses to try are provolone, Monterey Jack, or a Mexican blend. Creamy ricotta can be added to the Sauce in Step 4 for an extra rich and creamy sauce.
How to Make Baked Rigatoni
1. Cook ground beef with onion and simmer with the sauce (recipe below).
2. Stir cooked rigatoni into the meat sauce and transfer to a baking dish.
3. Top with cheese and bake until bubbly.
Serve with garlic toast and a crispy salad, and dinner’s ready!
Cook the pasta until al dente (firm), as it will cook more as it bakes.

Veggies can be added; be sure to cook them first so they don’t make the rigatoni watery.

Swap out the cheese for what you have on hand. Pre-shredded cheese works just fine in this recipe!
Keep leftover baked rigatoni covered in the refrigerator for up to 4 days and reheat portions in the microwave.

How to Make Ahead
- Prepare this rigatoni pasta bake up to 3 days in advance.
- To freeze whole, baked, and cooled rigatoni pasta, line the casserole dish with foil before baking. This makes it easy to lift out once frozen, so you can reuse the dish and enjoy a hassle-free meal prep.
- Wrap the frozen casserole with more foil and freeze for up to 3 months. Thaw in a casserole dish in the refrigerator overnight before baking.
More Baked Pasta Dishes You’ll Love

Did you enjoy this Baked Rigatoni Recipe? Leave a comment and rating below.
5 from 28 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Baked Rigatoni

Baked rigatoni with meat sauce and cheese is easy to make and the perfect crowd-pleaser.

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Cook ModePrevent your screen from going dark

Preheat oven to 350℉. Bring a large pot of salted water to a boil.

In a large saucepan brown ground beef and onion over medium heat, breaking up the beef as it cooks. Drain any fat.

Add Italian seasoning, garlic, salt and pepper and cook 1 minute.

Add the pasta sauce and simmer, stirring occasionally, for 10 minutes. Set aside.

Meanwhile, add rigatoni to the boiling water, and cook just to al dente according to the package directions (it will continue to cook in the oven).

Reserve ½ cup pasta water and drain. Stir pasta water into meat sauce.

Combine pasta and pasta sauce in a saucepan. Lightly grease a 3-quart baking dish, and transfer the pasta mixture.

Cover with a lightly greased piece of foil and bake at 350°F for 15 minutes or until heated through.

Uncover and sprinkle with cheese. Bake an additional 10 minutes, until cheese has started to brown.

To make ahead, cover and refrigerate for up to 2 days. Bake at 350°F until heated through, about 30-40 minutes.

Calories: 418 | Carbohydrates: 53g | Protein: 28g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 57mg | Sodium: 1088mg | Potassium: 832mg | Fiber: 5g | Sugar: 8g | Vitamin A: 864IU | Vitamin C: 12mg | Calcium: 195mg | Iron: 4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Beef, Casserole, Dinner, Entree, Main Course, Pasta

Cuisine American, Italian

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
[ad_2]

Ashley Fehr

Source link
September 9, 2024
Ground Beef Casserole
[ad_1]
This ground beef casserole is both easy and delicious.

Seasoned meat, sauce, noodles, and three kinds of cheese are layered in a casserole dish and baked until bubbly!

It’s perfect to prep ahead, and it reheats and freezes well!
It’s budget-friendly and a great way to stretch a pound of ground beef!

My easy, cheesy recipe has lots of flavor and it’s easy to make.

This ground beef casserole recipe is versatile; add your favorite vegetables or even beans.

Prep ahead and bake before serving. Just like chili or meatloaf, it’s just as good (or even better) the next day!
Ingredients for Ground Beef Casserole

Almost lasagna-like in flavor, this family favorite uses ingredients you likely have on hand.
- Meat: I use lean ground beef, but you can also use Italian sausage or ground turkey.
- Pasta: Choose hearty noodles with twists or ridges to grab the sauce.
- Sauce: Use your fave pasta sauce (I love this brand) with a can of whole tomatoes. You can also use canned diced tomatoes, but I find whole tomatoes have a better consistency.
- Cheese: I combine use cottage cheese and sour cream for a double dose of creamy goodness. Replace the cottage cheese with ricotta cheese. Parmesan and mozzarella add flavor. You can add any cheese blend or even cheddar cheese in place.
Variations
- Add almost any veggie you’d like to the sauce (try zucchini or bell peppers). Add it to the skillet once the meat has browned and cook until tender before adding the sauce ingredients.
- Egg noodles work well in this recipe, too.
How to Make Ground Beef Casserole

This pasta bake is easy to make.
1. Brown Beef: In a large skillet, brown ground beef, onion, & garlic.
2. Prep Sauce: Add whole tomatoes, pasta sauce, and seasonings and simmer until thickened.
3. Prep Cheese Layer: Combine sour cream, cottage cheese, egg, basil, remaining parsley, and parmesan.
4. Bake: Layer the pasta, cheese mixture, and ground beef mixture in a baking dish. Top with cheese and bake until bubbly.
Serve this pasta casserole with a big piece of cornbread or crusty bread for sopping up any sauce.

Storing Leftovers

Keep leftover ground beef casserole covered in the fridge for up to 4 days (if it lasts that long)! Reheat in the microwave (or oven) for meals throughout the week.

Freeze the entire casserole before or after baking. Wrap it tightly in plastic wrap and then aluminum foil for up to 3 months. Thaw overnight in the refrigerator and reheat as directed above. If the casserole is cold fr the fridge, you may need to add extra cooking time.

More Ground Beef Casserole Recipes

Casseroles are truly the ultimate comfort food and these easy casserole recipes will hit the spot!

Did your family love this Ground Beef Casserole? Be sure to leave a rating and a comment below!
4.98 from 34 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Ground Beef Casserole

This homemade casserole is loaded with ground beef, pasta, and 3 different kinds of cheese in a flavorful tomato sauce.

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Cook ModePrevent your screen from going dark

Cook beef, onion, and garlic in a large deeps skillet until no pink remains. Drain fat.

Break up the canned tomatoes with your hands. Add (including the juices) to the ground beef along with pasta sauce, sugar, and Italian seasoning.

Simmer until thickened, about 15 minutes. Stir in half of the parsley, taste, and season with salt & pepper.

Meanwhile, preheat the oven to 375°F.

Bring a large pot of salted water to a boil and cook pasta al dente according to package directions. Drain, do not rinse.

Mix sour cream, cottage cheese, egg, basil, remaining parsley, and grated parmesan cheese in a small bowl.

Add a thin layer of sauce to the bottom of a 9×13 pan.

Layer half of the pasta, top with all sour cream mixture, the remaining pasta and the meat sauce.

Top with mozzarella cheese and cover.

Bake 15 minutes. Uncover and bake an additional 10-15 minutes or until golden and bubbly. Rest 5 minutes before serving.

Keep leftover ground beef casserole covered in the refrigerator for up to 5 days.

Calories: 419 | Carbohydrates: 43g | Protein: 28g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 90mg | Sodium: 672mg | Potassium: 750mg | Fiber: 4g | Sugar: 8g | Vitamin A: 758IU | Vitamin C: 15mg | Calcium: 224mg | Iron: 4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Beef, Casserole, Entree, Main Course

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
[ad_2]

Holly Nilsson

Source link
August 29, 2024
Ravioli Lasagna
[ad_1]
This recipe for Ravioli Lasagna lets you come home to everyone’s favorite set-it-and-forget-it meal.

Slow-cooker lasagna has all the rich and meaty, cheesy goodness of regular lasagna but uses ravioli in place of pasta and ricotta cheese—no boiling required!
It’s so delicious that it’s featured in my cookbook (you can order a copy here)!

This recipe can be quickly prepped before an outing and it’s ready to enjoy when you come home.

It’s super convenient! There is no need to pre-cook lasagna noodles, and no layering is required.

It uses fewer ingredients but the flavor you love from a traditional lasagna cheesy, meaty lasagna recipe.
What You Need For Ravioli Lasagna

Meat: I use ground beef to create a meaty sauce for this ravioli lasagna recipe. Ground turkey or ground sausage are also great.

Ravioli: I use cheese ravioli or spinach and cheese ravioli in this recipe to replace the ricotta cheese layer and traditional pasta. There’s no need to thaw or cook the pasta in advance.

Pasta Sauce: Use a jar of spaghetti sauce or marinara sauce (I love this brand). You can also make homemade marinara sauce.

Cheese: Loads of melty mozzarella add a creamy texture, and parmesan cheese adds flavor. Preshredded cheese works just fine in this recipe!

Variations
- Use half beef and half Italian sausage for even more flavor.
- Add vegetables like bell peppers, sliced mushrooms, or zucchini to the meat sauce. Ensure they cook in the skillet so the sauce isn’t watery.
- Tortellini can be substituted for the ravioli.
- Garnish herbs like fresh basil or parsley.
How to Make Slow Cooker Lasagna
1. Brown beef, add the sauce and simmer a few minutes to thicken.
2. Add the meat/sauce mixture, ravioli, and cheese to a crock pot (recipe below).
3. Top with cheese. Rest uncovered before serving.
Serve with garlic toast and a fresh green salad.

Did you know you can get crisp edges and browned cheese in a slow cooker?

Rest paper towel over the top of the slow cooker without allowing it to touch the cheese. This will absorb moisture and result in more browning on the edges.

Storing and Reheating
- This easy crockpot lasagna recipe can be kept in an airtight container in the refrigerator for up to 4 days. Top portions with extra mozzarella and parmesan before reheating.
- Freeze leftovers in freezer-safe containers for up to one month. Reheat in the microwave or stovetop until heated through.
- Or reheat and serve crowd-pleasing ravioli lasagna straight from the crock pot. Serve with a basket of garlic bread for soaking up all that savory sauce.
More Quick Prep Crock Pot Recipes

Did your family love this Crock Pot Lasagna? Leave us a rating and a comment below.
4.96 from 24 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Ravioli Lasagna

This Ravioli Lasagna recipe is easy to make with a zesty meat sauce, frozen cheese ravioli, and loads of cheese.

Prep Time 15 minutes

Cook Time 3 hours 20 minutes

Resting Time 15 minutes

Total Time 3 hours 50 minutes

Cook ModePrevent your screen from going dark

In a large skillet, brown the beef, onion, and garlic over medium-high heat until no pink remains. Drain fat.

Add marinara sauce, drained tomatoes, and Italian seasoning. Simmer uncovered over medium heat for 5 to 7 minutes or until slightly thickened. Season with additional salt and pepper if desired.

Spray the inside of a 6 qt crock pot with cooking spray.

Add 1 cup of the meat sauce to the bottom of the slow cooker. Top with half of the frozen ravioli, 2 cups of sauce, and 1 ¼ cups of mozzarella cheese. Add the remaining ravioli, the remaining sauce, and the remaining mozzarella cheese. Top with parmesan cheese.

To absorb excess moisture, Place a double layer of paper towel over the top of the slow cooker, ensuring it doesn’t touch the cheese.

Cover and cook on low for 3 to 4 hours.

Once cooked, turn the slow cooker off, remove the lid, and rest for 15 to 20 minutes before serving.

Pasta Sauce: It’s okay if your jar of pasta sauce is a little bit larger, the lasagna will just be slightly more saucy.
Ravioli: Cheese and spinach ravioli are also great in this recipe. Optionally, you can add 5 oz of fresh chopped baby spinach to the layers.
Paper towel: Adding paper towel to the top of the slow cooker is optional; however it absorbs moisture, creating more crispy browned bits on the edges.
Check it early: Slow cookers can vary, check the lasagna early to ensure it doesn’t overcook. If it is done early, remove the lid and let it rest—it will hold the heat for a very long time.
To bake ravioli lasagna: Add 1 cup of sauce to a greased 9×13 baking dish. Top with half of the ravioli, half of the sauce, and half of the cheese. Repeat the layers and cover with aluminum foil. Preheat the oven and bake at 375°F covered for 30 minutes. Uncover and bake for an additional 15 minutes.

Calories: 527 | Carbohydrates: 46g | Protein: 36g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 113mg | Sodium: 1331mg | Potassium: 604mg | Fiber: 5g | Sugar: 7g | Vitamin A: 696IU | Vitamin C: 12mg | Calcium: 276mg | Iron: 12mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Beef, Dinner, Main Course, Pasta, Slow Cooker

Cuisine American, Italian

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
[ad_2]

Holly Nilsson

Source link
August 26, 2024
Zucchini Parmesan
[ad_1]
Zucchini Parmesan is a delicious twist on the classic that everyone loves.

Crispy breaded zucchini slices are topped with marinara sauce and melted cheese for a hearty, flavorful dish.
This recipe uses easy ingredients likely already in the kitchen.

It’s a great way to enjoy zucchini from the garden and it’s easy to make.

It’s a flavorful twist similar in flavor to chicken parmesan or eggplant parmesan.

Baked zucchini parmesan rounds make a great side dish or meatless main dish
Ingredients

Zucchini: Choose a firm and heavy zucchini squash without blemishes or bruises. There is no need to peel zucchini unless it’s really large—those extra large zucchini from the garden can have tough skin.

Breading: The coating adds a crunch and a lot of flavor to this recipe. Cheesy parmesan melts into the Panko for so you can skip the oil and mess of deep-frying.

Marinara: If time allows, I love homemade marinara. If using store-bought, this is my favorite brand and I love the fresh flavor. You can substitute any tomato-based pasta sauce.

Seasonings: Italian seasoning and zucchini are a perfect pair. Make your own at home or use store-bought.

Cheese: I love the cheesy pull of mozzarella! It can be replaced with Muenster, pepper Jack, cheddar, feta crumbles, blue cheese crumbles, or a combination of any shredded cheese.

Variations of Zucchini Parmesan
- Use other seasoning blends to change the flavor.
- Add other veggies like eggplant or even mushrooms.
- Heat some extra marinara sauce and serve it over pasta.
How to Make Zucchini Parmesan
1. Dip zucchini in bread crumbs & parmesan (recipe below) and bake.
2. Once browned, top with marinara sauce and mozzarella.
3. Bake again until the cheese is golden and zucchini is tender.
Serve with additional warmed marinara sauce.

Holly’s and Tricks
- Cut the zucchini rounds are ½-inch thick so the crust becomes golden without overcooking the zucchini.
- Different varieties of zucchini (garden vs. store bought) may need different cooking times. Check them early and adjust as needed.
Leftovers

Keep leftover parmesan zucchini in a covered container in the refrigerator for up to 4 days. Reheat them in an air fryer or under the broiler.

Got Garden Zucchini?

Did your family love this Zucchini Parmesan? Leave us a rating and a comment below.
No ratings yet↑ Click stars to rate now!
Or to leave a comment, click here!

Zucchini Parmesan

Tender zucchini rounds are breaded and baked to crisp perfection with a topping of mozzarella cheese and marinara sauce.

Prep Time 15 minutes

Cook Time 21 minutes

Total Time 36 minutes

Cook ModePrevent your screen from going dark

Preheat the oven to 450°F. Line a rimmed baking sheet with parchment paper.

In a medium bowl, whisk egg, Italian seasoning, and salt. Add the flour, whisking to combine.

Add the zucchini and toss well to coat.

In a medium bowl, combine breadcrumbs and parmesan cheese. Dip each slice of zucchini in the breadcrumb mixture and place on the prepared baking sheet. Generously spray with cooking spray.

Bake for 15 minutes. Flip the zucchini pieces over and top each slice with the marinara sauce and mozzarella cheese.

Bake for an additional 5 to 7 minutes or until the cheese is golden and zucchini is tender. Serve with additional warmed marinara sauce.

Cut the zucchini rounds are ½-inch thick so the crust becomes golden without overcooking the zucchini.
Different varieties of zucchini (garden vs. store-bought) may need different cooking times. Check them early and adjust as needed.

Calories: 175 | Carbohydrates: 16g | Protein: 10g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 59mg | Sodium: 776mg | Potassium: 415mg | Fiber: 2g | Sugar: 4g | Vitamin A: 559IU | Vitamin C: 20mg | Calcium: 196mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Entree, Side Dish

Cuisine American, Italian

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
[ad_2]

Holly Nilsson

Source link
July 24, 2024
Pizza Sliders
[ad_1]
Easy, cheesy pepperoni pizza sliders are party-ready in minutes.

Layers of pepperoni, pizza sauce, and cheese are layered in Hawaiian rolls and baked under a sprinkle of crispy parmesan cheese.
They’re an easy pull-apart style pizza great for snacks or meals.

This recipe is so versatile. Add your favorite pizza toppings.

No rolling dough, no yeast – assemble, bake, and serve.

Tuck one into the kids’ lunch boxes frozen, they will thaw by lunch.
Ingredients for Pizza Sliders

Rolls: I use Hawaiian sweet rolls for these (and other slider recipes too), but any slider buns or dinner rolls will work.

Pepperoni: For bite-size pieces, use mini pepperoni or cut larger slices into halves or quarters.

Cheese: Mozzarella gives a perfect cheese pull and has a mild creamy flavor but feel free to use your favorites.

Pizza Sauce: Use your favorite variety of pizza sauce or make homemade pizza sauce using canned crushed tomatoes (it’s easy, I promise!). Marinara sauce can be used in place.

Topping: Melted garlic butter and a little bit of parmesan keep the sliders soft and adds flavor. Stir in a little Italian seasoning if you’d like.

Filling Variations
- Add your favorite pizza toppings. Some of my favorites include chopped black olives, onions, green chiles, jalapenos, or sliced mushrooms.
- Swap out the pepperoni for ham, crumbled bacon, Italian sausage, leftover ground beef, or pulled pork.
- Mix in some red pepper flakes into the melted butter for a pop of color and heat.
How to Make Pizza Sliders
1. Cut rolls horizontally and spread pizza sauce over the bottom halves of each roll (recipe below).
2. Top with your fave toppings and cheese.
3. Top with the rolls and brush with the garlic butter parm topping. Bake until golden.
Save time and pre-make these pizza sliders. Once prepped, cover with plastic wrap and refrigerate for up to 24 hours. Bake as directed.

Storing Leftovers

Keep leftover pizza sliders in a covered container in the refrigerator for up to 4 days. Eat them cold or reheat them by covering them in foil in the air fryer or oven, or try putting them in the microwave.

Freeze cooled sliders by wrapping them in plastic wrap and storing them in a zippered freezer bag.

If freezing before cooking, prep up to step 6 and freeze on a baking sheet. Once frozen, wrap in plastic wrap and transfer to a zippered bag to store. To bake, let them thaw overnight in the refrigerator, brush with melted butter topping and bake following the recipe.

My Pizza Party Favorites

Did you enjoy this Pizza Sliders Recipe? Leave a comment and rating below.
5 from 2 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Pizza Sliders

Pizza sliders are made with a tomatoey sauce, cheese, and pepperoni wrapped in a soft Hawaiian bun.

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Cook ModePrevent your screen from going dark

Preheat the oven to 350°F. Line a baking dish or baking sheet with parchment paper.

In a small bowl, combine melted butter, dried parsley, onion powder, and garlic powder. Set aside.

Cut the rolls in half, separating the top and bottom. Spread ½ cup pizza sauce over the bottom half of the rolls.

Top with pepperoni slices, mozzarella cheese, 2 tablespoons Parmesan cheese, and oregano.

Place the top half of the rolls on the cheese and gently brush the butter mixture overtop. Sprinkle with the remaining Parmesan cheese.

Bake uncovered for 18-22 minutes or until the cheese has melted and the tops are lightly browned.

Serve with the remaining pizza sauce for dipping.

Store leftover sandwiches in the refrigerator for up to 4 days.

Calories: 230 | Carbohydrates: 17g | Protein: 10g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 43mg | Sodium: 476mg | Potassium: 93mg | Fiber: 0.3g | Sugar: 5g | Vitamin A: 298IU | Vitamin C: 1mg | Calcium: 117mg | Iron: 0.4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Dinner, Lunch, Main Course, Party Food

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
[ad_2]

Holly Nilsson

Source link
June 5, 2024
Stromboli Recipe
[ad_1]
Roll up all your favorite pizza ingredients to create a delicious Stromboli!

Ready in 30 minutes, this Stromboli starts with refrigerated pizza dough and fills it with cheese and meat. It’s all rolled up, baked, and sliced for a perfect bite.

Serve with marinara for dipping, perfect for dinner or for game day!

What is Stromboli?

Stromboli is almost like a rolled-up pizza that’s baked and sliced. It’s different from a calzone which often contains ricotta cheese and is most often folded in half.
- You can customize it with your favorite meats and pizza toppings.
- Stromboli is easy to make and bake for a quick dinner.
- Everyone loves it, perfect for game day snacking or a Friday night dinner.
Ingredients in Stromboli

Crust – In this shortcut version, we start with a roll of store-bought pizza dough. If you have time homemade pizza dough is delicious in this recipe too.

Sauce – Use either marinara sauce or pizza sauce. You can add additional seasonings like oregano or garlic.

Toppings – Add your favorite meats like pepperoni, salami, or ham. I add a generous amount of mozzarella cheese – feel free to sprinkle in some parmesan for flavor.

Vegetables – Add your favorite pizza veggies like mushrooms, onions, bell peppers, black olives, or jalapenos. Cook and cool all of the vegetables to remove excess moisture.

How to Make Stromboli
1. Roll out the pizza dough and top it with sauce, add toppings and cheese per the recipe below.
2. Roll the stromboli into a log, brush with egg wash, and bake until golden brown.
3. Slice and serve. Buon appetito!
Got Leftovers?

Keep leftover stromboli in a covered container in the refrigerator for up to 4 days. Reheat portions in the microwave or air fryer.

Freeze leftover stromboli by wrapping the slices in plastic wrap and then putting them in a zippered bag. They’ll be thawed and ready to eat or reheat by lunchtime!

More Pizza-Inspired Recipes
4.96 from 41 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Stromboli Recipe

This easy Stromboli recipe starts with refrigerated pizza dough and is loaded with all the classic pizza toppings!

Prep Time 15 minutes

Cook Time 25 minutes

Rest Time 5 minutes

Total Time 45 minutes

Preheat the oven to 350°F and line a baking sheet with parchment paper.

On a lightly floured surface, roll the pizza dough into a rectangle approximately 12×16-inches.

Spread the marinara sauce over the pizza dough, leaving a 1-inch border all around the edges and a 3-inch border at the long side furthest from you.

Sprinkle 1 cup of mozzarella over the marinara sauce, then add the ham, salami, and pepperoni. Finish with the remaining cheese.

Roll up the pizza dough tightly, being careful not to push out the toppings. Stop just before reaching the end.

In a small bowl, whisk the egg, water, Italian seasoning, and garlic powder. Brush the mixture over the pizza dough where the edges will meet, then pinch them together.

Place the stromboli, seam side down, on the prepared baking sheet with the seal facing down and brush with the egg wash.

Bake for 24-28 minutes until golden brown and slightly puffed. Let it rest for 5-10 minutes before slicing.

Add your favorite pizza toppings – cook and cool vegetables to remove any excess moisture.
Stromboli can be brushed with melted butter or garlic butter in place of oil.

Calories: 203 | Carbohydrates: 17g | Protein: 8g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 33mg | Sodium: 553mg | Potassium: 87mg | Fiber: 1g | Sugar: 2g | Vitamin A: 145IU | Vitamin C: 0.5mg | Calcium: 79mg | Iron: 1.4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner, Lunch, Main Course, Pizza

Cuisine American, Italian

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
[ad_2]

Ashley Fehr

Source link
January 21, 2024
The BEST Buffalo Chicken Dip Ever!
[ad_1]
This is the best Buffalo Chicken Dip, perfect for game day – or any other day of the year!

If you like Buffalo chicken, you’ll love this creamy, cheesy dip packed with the famously zesty flavor of Buffalo sauce!

Serve it warm and melty from the oven with tortilla chips, bread sticks, or veggies.
This is The Dip You’ll Be Craving!

Who doesn’t love a good plate of buffalo wings on game day? This dip takes the flavor from your favorite Buffalo chicken wings and turns them into a scoopable party dip!

Super fast prep – make it up to 2 days in advance.

A tried and true crowd favorite – everyone raves about this dip.

Scoop it, dip it, or spread it with tortilla chips, crackers, or veggies like carrot sticks and celery sticks.
Ingredients for Buffalo Chicken Dip

Chicken – Use leftover chicken, shredded, or rotisserie chicken or poached chicken breasts. If using canned chicken, drain it very well and fold it gently as it tends to break apart.

Cheese – This recipe uses sharp cheddar for extra flavor, but try other cheeses like Colby-Jack cheese. Pre-shredded cheese works well in this recipe.

Buffalo Sauce – Buffalo sauce is the star of this recipe. You can make your own with butter and hot sauce or use Frank’s Red Hot Buffalo Sauce.

Seasonings – Green onions and garlic powder add flavor.

Variations

Diced green chiles or sliced jalapenos

Diced bell peppers or celery for crunch

Bacon bits
How to Make Buffalo Chicken Dip

Mix cream cheese, buffalo wing sauce, sour cream, & seasonings (as per recipe below).

Fold in chicken & cheese.

Top with extra cheese & bake until bubbly.

Melt all of the ingredients on the stovetop. Stir in chicken, top with cheese, and broil.
Quickly soften cream cheese by microwaving it for 15 seconds on high.

Mix the base with a hand mixer to keep it fluffy for dipping.

Prepare the dip up to 48 hours ahead of time and bake when your guests arrive. Add a few minutes to the cooking time.

Substitute sour cream with ½ cup blue cheese or ranch dressing.

Make this a Crock Pot buffalo chicken dip in a 2qt slow cooker. Cook on low for 3 hours, stirring occasionally, and then turn to warm.
Dippers and Dunkers
This buffalo dip recipe is great with fresh veggies or tortilla chips. Here are more great dippers.
Storing Leftovers

Keep leftover buffalo chicken dip covered in the refrigerator for up to 4 days. Enjoy it chilled or reheat it in the microwave.

You can freeze this buffalo chicken dip recipe in freezer bags for up to 8 weeks. Thaw in the refrigerator overnight and serve cold or reheat adding fresh cheese if desired.
More Hot and Cheesy Dips

Did your guests love this Buffalo Chicken Dip? Be sure to leave a rating and a comment below!
4.97 from 65 votes↑ Click stars to rate now!
Or to leave a comment, click here!

The Best Buffalo Chicken Dip

This dip is extra creamy, super cheesy, and has lots of buffalo chicken flavor!

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Preheat the oven to 350°F.
In a medium mixing bowl, mix the cream cheese, sour cream, buffalo sauce, and garlic powder with a hand mixer on medium speed until fluffy.
Gently fold in the shredded chicken, ½ cup cheddar cheese, ½ cup mozzarella cheese, and sliced green onions.
Transfer the mixture to a small baking dish or pie plate.
Sprinkle the remaining cheddar cheese and mozzarella cheese on top. Bake for 20 minutes or until the cheese is melted and bubbly.
Cool for at least 5 minutes before serving.

Quickly soften cream cheese by microwaving it for 15 seconds on high.

Mix the base with a hand mixer to keep it fluffy for dipping.

Prepare the dip up to 48 hours ahead of time and bake when your guests arrive. Add a few minutes to the cooking time.

In a hurry? Melt all of the ingredients on the stovetop. Stir in chicken, top with cheese, and broil.

To Make Crockpot Buffalo Chicken Dip: Add all ingredients to a 2qt slow cooker. Cook on low for 3 hours, stirring occasionally, and turn to warm once melted.

Calories: 188 | Carbohydrates: 2g | Protein: 11g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 59mg | Sodium: 622mg | Potassium: 156mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 518IU | Vitamin C: 1mg | Calcium: 148mg | Iron: 0.2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Chicken, Dip, Party Food, Snack

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
[ad_2]

Holly Nilsson
Source link
January 11, 2024
Make Ahead Egg Muffins
[ad_1]
These breakfast Egg Muffins are delicious for morning meal prep!

Protein-packed and deliciously simple, egg muffins are little handheld egg bites filled with our favorite add-ins and cheese.

We make them in batches ahead of time and reheat them throughout the week.

Make Ahead Egg Muffins
- They’re healthy, naturally gluten-free, and low in carbs.
- Egg muffins are a great way to use up any kind of leftovers, including veggies or meats.
- They’re great for meal prep! Make them ahead of time and reheat them in the microwave throughout the week.
- Egg muffin cups are perfect on their own or tucked between a couple of pieces of toast for a quick breakfast sandwich.
Ingredients in Egg Muffins

They’re so versatile; you can add almost anything to them and try new flavors every time!

Eggs – Use large whole eggs. You can also use half egg whites (from a carton) or egg substitute. I season with salt & black pepper, feel free to add other seasonings, herbs, or parsley.

Vegetables – Bell peppers and diced onion add flavor. These muffins are versatile – try mushrooms, broccoli, chopped spinach, or diced tomatoes.

Meat – Ham, sausage, or bacon are great options in these egg muffins. You can use deli ham, leftover ham, or other leftover meat.

Cheese – Sharp cheddar is a great choice for these muffins but you can use almost any kind of cheese. Pepper Jack or Monterey Jack would taste great, too!

How To Make Egg Muffins

These little egg cups are very simple to make and taste almost like mini frittatas.
1. Grease the muffin tin well or use silicone liners.
2. Add the add-ins to the muffin wells and top with beaten egg.
3. Bake until set and enjoy!
Holly’s Quick Tips
- If adding watery veggies like mushrooms, quickly pre-cook them to remove excess moisture.
- Grease your muffin tin well or use silicone or parchment liners, the eggs tend to stick to paper liners.
- Fill the muffin cups about ¾ full. They will puff up and then fall as they cool.
- Run a butter knife along the edges to remove the eggs from the wells.
Storing, Freezing, & Reheating Egg Muffins

Refrigerator: Once baked, egg muffins can be kept in the fridge for up to 5 days.

Freezer: Egg bites can frozen for up to 3 months. Store them in an airtight container or freezer bag.

To Reheat: Microwave thawed egg muffins for 40 to 60 seconds, if heating more than one, you’ll need to increase the time. If reheating from frozen, they’ll need a bit longer, about 60-90 seconds.
Did your family love these Make-Ahead Egg Muffins? Be sure to leave a rating and a comment below!

4.95 from 112 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Make Ahead Egg Muffins

Egg muffins are a delicious and tasty breakfast, naturally low carb, and easy to make ahead of time!

Prep Time 10 minutes

Cook Time 22 minutes

Total Time 32 minutes

Preheat the oven to 350°F.

In a medium bowl, whisk eggs, salt, & pepper until well combined.

Spray a muffin pan very well with cooking spray, or line with silicone or parchment liners. Divide the red pepper, onion, ham/bacon/sausage, and cheese over 12 wells.

Pour the egg mixture over the cheese mixture.

Bake for 22-25 minutes or until set.

Let rest 3 minutes. Run a butter knife along the edges to release the muffins and remove them from the muffin tin.

Serve warm or let cool completely and refrigerate or freeze.

Eggs: Muffin tins can vary in size slightly (and it can also depend on how much “add-ins” are added) so you may need a little bit more or less egg, fill the wells about ¾ full or a little bit more. I use 10 eggs to make 12 muffins. They will puff up as they bake and fall a bit after baking.
This recipe can also be made using 6 whole eggs and 1 cup of egg whites.
Additions: Add any kind of leftovers, potatoes, veggies, or meats. If you add extra add-ins, you may need a bit less egg.
If using sausage, cook in a large skillet over medium-high heat until no pink remains.
Reheating: Reheat cooked egg muffins in the microwave for 30-60 seconds or until heated through.

Serving: 1egg muffin | Calories: 128 | Carbohydrates: 1g | Protein: 11g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 158mg | Sodium: 379mg | Potassium: 77mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 495IU | Vitamin C: 7mg | Calcium: 122mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast, Snack

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
[ad_2]

Holly Nilsson

Source link
January 1, 2024