There’s nothing quite like a warm slice of banana bread with a nice smear of butter.  It’s as if the heavens looked down on the creation of butter and said, “Now we must create a perfect platform upon which to show off this butter.”  When made properly, banana bread is moist and loaded with flavor.  It’s pretty much a big, bread-shaped muffin.  Best of all, banana bread is so easy to make… it’s “nuts!”   Just kidding.  It’s totally “bananas!”

In this article, I’ll show you my favorite banana bread recipe and share a couple of tips for getting great tasting bread every time.  I’m also excited to present my latest cooking video.  Last week, I watched the movie The Artist.  It was cute.  But you know what it was missing?  A good banana bread recipe.  Here’s a few scenes that would have made it perfect:

Video:  “Mr Breakfast Makes Banana Bread”

How To Make Excellent Banana Bread

For the printable version of this recipe, click here.

The only real trick to making good banana bread is using really ripe bananas.  Just when you think it might be time to toss a banana in the compost bin, that’s the perfect time to use it for banana bread.  The reason is that bananas develop more sugar as they ripen.  The banana flavor becomes more pronounced as the fruit ages.

I’ve seen some recipes that try to extract more flavor from bananas by microwaving them and cooking down the liquid produced to a syrup.  That’s fun if you want to try it, but it’s unnecessary.  Ask anybody’s grandma… the old way is the best way.  Very ripe bananas yield very good banana bread.

When I make banana bread, I use two mixing bowls: one to mash the bananas and the other one for mixing.  Cream 1 softened stick of butter and 1 cup of sugar together until fluffy.  Stir in 3 medium mashed bananas and 2 beaten eggs. Then, slowly stir in 1 and 1/4 cups all-purpose flour, 1 teaspoon of baking soda and a couple pinches of salt.  If you like, you can add a teaspoon of vanilla or a few dashes of cinnamon at this point.

Lastly, fold in 1/3 cup chopped walnuts and then pour the batter into a greased loaf pan.  Bake for 40 to 50 minutes at 350 degrees and that’s all there is to it.  This recipe makes one 9 1/2″ X 5″ loaf or three 6″ X 3 1/2″ inch mini loaves.

The only note of caution with this recipe is to watch the cooking time.  40 to 50 minutes is a decent approximation, but every loaf of banana bread has its own distinct cooking time.  The ripeness and size of your “medium” bananas both impact the cooking time.  I’ve had one loaf take exactly 40 minutes and another with the same recipe take nearly an hour.  Both turned out great despite the significant difference in cooking time.  Just be sure to test that the bread is done with a toothpick or a skewer.  If you stick it in the middle of the loaf and it comes out clean, the bread is done.

I hope you have as much fun and success with this recipe as I’ve had.

This post is based on the following recipe on MrBreakfast.com:

Easy Banana Bread

If you’re not that bananas about banana bread, but you’re totally pumped about pumpkin bread, check out this Pumpkin Bread Recipe.

One of America’s most loved baked goods is also one of the easiest to make.  Today, we’re focusing on a basic, reliable blueberry muffin recipe.  It takes about 10 minutes to prepare and 20 minutes to bake.  That’s right.  We’re talking about oven-fresh blueberry muffins in a half hour.

After we examine the basic recipe, I have a few tips and simple adjustments to make this good thing even better.

As shown in the recipe card above, the ingredients are:

• 2 cups all-purpose flour
• 2/3 cup sugar
• 1 Tablespoon baking powder
• 1/2 teaspoon salt
• 1 large egg
• 1 cup milk
• 1/2 cup butter – melted
• 1 cup blueberries

The trick to making these muffins tender is mixing the dry ingredients and wet ingredients separately.  When you combine the two mixtures, use a gentle touch and mix only until the dry ingredients are moistened.  Over-mixing will make the muffins slightly tough.  (Although in truth, you can beat the bejesus out the batter and still get decent muffins.)

The same gentle technique goes for folding in the blueberries.  Take your time and mix just until the berries are evenly distributed in the batter.

For dolloping batter in muffin cups, I swear by my trusty ice cream scoop.  It fills the muffin cups almost exactly 3/4 full, which is ideal for this recipe.

Always test for doneness.  After 20 minutes, insert a toothpick in the center of a muffin.  If it comes out clean (no batter), the muffins are done.  If they need a few more minutes, consider covering the tops of the muffins with foil so they don’t get overly browned.

Now that you know the most rudimentary, reliable recipe, here’s few ways to make it even better:

Use vanilla.  I add vanilla to almost every baked good I make.  Even if you don’t notice it directly, it adds a nuance that just makes everything a step better.  One teaspoon of vanilla works great for this recipe.  Just mix it in with the wet ingredients.

Try cake flour.  Mixing a little cake flour in with all-purpose flour gives muffins a somewhat softer texture.  I find that muffins with cake flour are even better the day after they’re made.  The muffins condense more and feel more indulgent.  For this recipe, try replacing 1/2 cup of the all-purpose flour with cake flour.

Sift.  Whether you use straight-up all-purpose flour or the combo suggested above, sifting (or aerating) the flour can make a big difference.  The bit of air that gets mixed into the flour helps the muffins rise to form a beautiful dome.  I’ve kitchen tested this several times and muffins made with sifted flour always have a better shape.  That said, these muffins could turn out flat as pancakes and they’d still be delicious.

Try yogurt.  Before you measure out your cup of milk, consider trying this… empty out one of those single serve yogurt cups into your measuring cup.  Top it off with milk until it reaches the 1 cup mark.  Using a little yogurt as part of the milk component ensures that your muffins will be extremely moist.  A ratio of 1/2 milk to 1/2 yogurt is an equation for success.  I’ll often use vanilla-flavored yogurt (with additional vanilla extract).  Plain yogurt works fine, but do yourself a favor and have fun with it.  For extreme blueberry muffins, use blueberry-flavored yogurt.

Try sour cream.  Treat sour cream the same way that you’d use yogurt above.  It adds a richness to the muffins (due to its fat content) and a slight tanginess that many people enjoy.

Get zesty.  In the world of fruit, blueberries and citrus are terrific buddies.  Adding a mere 1/2 teaspoon of fresh lemon zest or orange zest to the batter dramatically changes the flavor profile of the muffin, making it – for lack of a better word – zesty!  The blueberries taste more lively because they have another fruity flavor to play with.  I like to sprinkle the zest over the dry ingredients right before I mix in the egg and milk mixture.

That concludes our blueberry muffin lesson for the day.  Let me know what you think.  If you have any tips or tricks of your own that you’d like to share, please do so in the comments section below.

May your berries be sweet and your muffins always moist!

There’s two major ways that people prefer basic hash browns: diner-style and extra-crispy.  Diner-style hash browns are golden brown and lightly crisp on the outside with a center that’s tender and warm.  Extra-crispy hash browns are just that… extra crispy with almost every shred of potato browned and crisp, even crunchy.  However you like them, I think we can agree that hash brown are delicious when done right.  As you’ll read here, they are also incredibly easy to make.

When it comes to ingredients, the only breakfast food that’s simpler might be toast.  For basic hash browns, all you need are potatoes, butter or oil, salt and pepper.  Here’s an ingredient list for 4 servings:

• 2 medium potatoes
• 2 Tablespoons butter, canola oil or peanut oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

The best potatoes for hash browns are baking potatoes like Russet, Idaho or Yukon Gold.

Peeling your potatoes is an optional first step.  With the skin removed, you get hash browns that are uniform in color and probably what you’re used to from most restaurants.  If you leave the skin, the hash browns are called rustic.  Just be sure to wash your potatoes before shredding.

To shred the potatoes, I like to use the largest holes of a standard, upright box grater.  You could use a food processor or mandolin if you prefer.

The most important step I find is to remove as much moisture as possible from the grated potatoes.  To do this, I shred my potatoes directly over a clean kitchen towel or three stacked paper towels.  Once grated, gather the potatoes together in the towel – like a hobo fills his large handkerchief to carry his belongings.  Now, squeeze the bejesus out the potatoes.   Treat it like a test of strength.  Get the family involved.  Squeeze everybody… squeeze!  If your potatoes are wet and full of moisture, they’ll spend their time in the pan steaming instead of frying.  Simply stated, soggy potatoes yield soggy, limp hash browns.  Removing liquid will also prevent splattering when the potatoes are added to the hot oil or butter.

The way you fry the potatoes will determine if you get diner-style or extra-crispy hash browns.  For either type, use a large frying pan or skillet – at least 10-inches in diameter.

For diner-style hash browns:  I prefer using butter.  It gives the hash browns – for lack of a better term – a buttery flavor.  Set the frying pan over medium-high heat and melt the butter.  Add the potatoes.  Season with salt and pepper to your liking.  Flatten the potatoes in the pan using a spatula so you get a uniform layer about a 1/2-inch thick.  Now wait for 4 minutes.  Check the underside.  It may need a minute or 2 more, but when the bottom is browned to your liking, flip the hash browns over.  They’ll probably break apart as you flip.  Just flip in sections so the uncooked potatoes are on the bottom.  Cook the other side for about 4 minutes or until nicely browned.

For extra-crispy hash browns:  Peanut or canola oil seems to work best for crisping the potatoes.  Heat the oil over medium-high heat until it gently ripples and shimmers.  As a test, drop a single shred of potato into the oil.  If it starts to sizzle and fry, you’re good to go.  If it just lays there doing nothing, your oil needs to be hotter.  Work in two batches.  Take half of your potatoes and place them in the hot oil.  Season with salt and pepper. Press down on the potatoes with a spatula.  A thinner layer (about 1/4-inch thick) will provide more crispness.  I’ve had good luck frying both sides for exactly 5 minutes, but look for the amount of browning you prefer.  Add a little more oil to the pan between batches.  When the hash browns are cooked to your liking, transfer them to stacked paper towels to remove excess oil.  This also helps assure maximum crispness as the hash browns cool to eating-temperature.

To keep cooked hash browns warm as you make more or work on other components of your breakfast, place them on a cookie sheet in an oven set to 225 degrees.

Note:  There’s two steps mentioned in many recipes that I find unnecessary.   The first is par boiling (partially cooking) the potatoes before you shred them.  The second is soaking your shredded potatoes in water to remove excess starch.  I’ve done numerous kitchen tests and didn’t find either of these steps to improve the overall result.

Adding Onions, Peppers, Etc.

The most common extra ingredient added to basic hash browns is onion.  It adds a depth of flavor to the potatoes and a slight sweetness.  For two potatoes, I’ll add about 1/4 of a medium onion – chopped into fairly small pieces.

Whenever I’m adding vegetables to the potatoes, I like to put everything in a bowl and toss it like a salad so the ingredients are evenly distributed.  Then, fry as normal.  Cooking time, heat and amount of oil or butter doesn’t change.

As a general rule, I try not to overload my hash browns with too much extra stuff.  As long as the volume of extras doesn’t exceed 1/4 of the volume of potatoes, you usually end up with a flavorful and often colorful mix that still lets the basic fried potato flavor shine.  Avoid overloading your pan.  Since you’ve added more stuff, the layer you’re frying will be thicker.  Fry in batches to assure crispness.

The hash browns you see directly below have a Southwestern flavor thanks to multiple kinds of pepper, including Jalapeno.

Hash Brown Patties

To make hash brown patties, you need to introduce some egg into the mix.  The egg will act as a binder so that the patties hold their shape.

Place your shredded potatoes in a mixing bowl.  Beat one egg.  Add the egg to the potatoes and mix well with a fork to coat all of the potato pieces.  For frying, oil and butter work equally well.  The heat is still medium-high.  Dollop a scoop of potato mixture into the pan – about 3 Tablespoons worth.  Form patties directly in the pan by pressing down with a wide spatula.   Cook each side for about about 5 minutes or as browned to your liking.  Avoid overloading your pan.  I usually fry two at a time.

Other Ways To Enhance Basic Hash Browns:

Meat:  You can add breakfast meats to hash browns with or in place of peppers, onions, etc.  For bacon, cook and crumble 2 or 3 slices and mix it in with the potatoes before frying.  For sausage, cook and crumble until no longer pink before mixing into the potatoes.  Ham can be diced and added directly with no pre-cooking necessary.

Cheese:  Back in Michigan where I’m from, some diners call hash browns topped with cheese “monster-stye” hash browns.  Just take about 1/3 cup grated cheese and sprinkle it over the hash browns about 1 minute before they’re done.  I like a nice sharp Cheddar or a zesty Pepper Jack.

Garnishes And Condiments:  A Tablespoon (split among 4 servings) of chopped chives or parsley is a nice final touch.  Sprinkle over the hash browns for a little pop of color and a hint of extra flavor.  Have ketchup standing by.  It’s the preferred condiment of most hash brown lovers.  Salsa pairs well with hash browns, adding a fresh, vibrant flare to the end result.  For what it’s worth, I have one friend who tops his hash browns with A1 Steak Sauce and another who has to have sour cream on top.

I think it was the 70’s rock band Journey who said, “Any way you want it… that’s the way you need it.”  This is nowhere more true than in the case of hash browns.  People know what they like and they know what they like on top of what they like.  Hopefully, you can now make hash browns any way you want.

More About Hash Browns at MrBreakfast.com:

Extra Crispy Hash Browns Recipe

Hash Brown Patties Recipe

20 More Hash Brown Recipes

Peach, Banana & Pecan Pancakes – With chopped pecans, mashed banana and pieces of fresh peach, these hearty, flavorful pancakes are a perfect way to celebrate peach season. I served my pancakes with homemade peach syrup (see below) and even more peaches.  It’s a peach explosion!

Peach Waffles – Waffles are wonderful, but they might be best when they’re full of peaches and topped with more peaches swimming in peach syrup with a dollop of whipped cream for a final touch.

Peach Pancake Syrup – The pancakes and waffles above were both served with this easy-to-make homemade peach syrup.  See the recipe for additional suggestions to make Peach Maple Syrup and Peach Nectarine Syrup.

Peach Smoothie - One of the best ways to appreciate a peach at the height of the season is to toss it in a blender and drink it down.  This particular smoothie combines a fresh peach with orange juice and vanilla yogurt.  Add a banana for even more flavor.

Almond Peach Muffins - Did you know peaches and almonds are in the same family (the genus Prunus)?  Maybe that’s why they taste so great together.  This beauty has chopped peaches and chopped almonds in a vanilla batter.  I sprinkled some additional almonds over them at the end to add some crunch and make them pretty. One might say, “Pretty as a peach.”

Pecan Peach Muffins - This is my particular favorite of the recipes on this page.  I made it for the first time a few weeks ago and I haven’t been able to get enough since.  The peach cake batter is fantastic and the pecan and brown sugar crumble is to die for.  A little bit of the crumble sinks into the batter as it bakes, producing a great caramelized flavor in every moist bite.

That’s just the tip of the iceberg.  Here are 10 more peach breakfast ideas:

Peaches And Cream Oatmeal

Baked Peach French Toast

Peach-Nut Coffee Cake

Peach Bellini Brunch Cocktail

• Peach Cobbler Oatmeal
• Peach Crepes
• Easy Peach Crisp with Cereal Topping
• Baked Peach Pancakes
• White Peach Bourbon French Toast
• Peach French Toast

If you try any of the recipes, be sure to leave a comment on that recipe’s page or drop me a note here.  Here’s hoping you have a peachy keen day!  I’ll leave you with this…

“Life is better than death, I believe, if only because it is less boring, and because it has fresh peaches in it.” – Alice Walker (American author and poet)

National Eat A Peach Day is August 22.

#1.  Pina Colada Smoothie

In Spanish, Pina Colada roughly translates to “flowing pineapple”.  In your mouth, Pina Colada translates to a tropical taste explosion that’s cool and refreshing.  If you’re looking to get buzzed, add 2 shots of rum to the ingredients.  If you’re looking to start your day in a smart, sunny and fun way, follow the instructions as written.  I liked this smoothie so much, I made a video about it (below).  For the recipe, refer to the handy card above or visit the recipe’s page here.

Video: “How To Make A Pina Colada Smoothie (Featuring Kid Breakfast)”

#2. Antioxidant Smoothie

This smoothie might help remove toxins from your body, but more immediately it will remove any sense of boredom from your breakfast.  A combination of blueberries, cherries and acai berry juice creates a berry burst you’re sure to love.  Get the recipe here.

#3. Grapefruit Blast Smoothie

Grapefruit isn’t a flavor often associated with smoothies.  People tend to go for a less tart citrus like an orange or tangerine.  But when grapefruit is mixed with banana, strawberries, vanilla yogurt and a touch of honey, the tartness of the grapefruit is muted and it becomes a new and interesting smoothie component you’ll probably want to use again.  Get the recipe here.

#4. Banana Papaya Delight

I asked my 2-year-old daughter what this smoothie tasted like to her and she said, “Like the stars and sun.”  It was a weird answer, but I get it.  Papaya has an indefinable essence that tastes like the tropics or a beach under the stars or sun.  When you mix that flavor with a banana and some orange sherbet, get ready to smile.  Get the recipe here.

#5. Peach Smoothie

When peaches are in season toward the end of summer, this smoothie is a must.  It’s terrific with frozen peaches any time of year, but there’s something special about the taste of a fresh peach.  This one includes just a pinch of cinnamon to enhance the already fantastic flavor.  Get the recipe here.

#6. Frozen Pumpkin Smoothie

Go into your cupboard and take out that can of pumpkin puree that’s been taking up space since Thanksgiving.  This smoothie tastes like pumpkin pie in a glass.  It might seem like a purely seasonal drink, but this is something you’ll want to have again and again once you’ve tried it.  One of my very favorites.  Get the recipe here.

#7. Banana Oatmeal Smoothie

Oatmeal is a bit of secret ingredient for smoothie enthusiasts.  Once blended with ice and fruit, it breaks down into a kind of thickening agent.  The taste contribution is minimal, but you get the added benefit of having some whole grains in your breakfast-on-the-go.  This smoothie tastes great and, because it has oats, you stay full longer.  Get the recipe here.

#8. Strawberry Delight Smoothie

This smoothie packs a double strawberry punch by using fresh strawberries and strawberry yogurt.  The banana and orange juice in the recipe are noticeable but strawberry is the true star.  If that sounds like your kind of thing, get the recipe here.

#9. Blueberry Orange Smoothie

So far this recipe has received all perfect ratings on the site.  I loved it too.  Fresh or frozen blueberries can be used.  A hint of grated orange peel adds a fun flavor element.  Get the recipe here.

#10. Morning Protein Blast

A little cocoa powder and a spoonful of peanut butter make this high-protein smoothie taste like dessert for breakfast.  Get the recipe here.

For many more smoothie recipes, visit the Breakfast Drinks section of this site.

It’s hard to explain why zucchini bread is so good.  The zucchini doesn’t add significant flavor.  You never take a bite of zucchini bread and say, “That’s some quality zucchini.”  The vegetable flavor seems to disappear completely during cooking. The bread is not as distinctive as banana bread and not as decadent and dessert-like as carrot bread (which is essential carrot cake).  But a slice of warm zucchini bread with a pat of butter and cup of coffee is the essence of homespun goodness.   It’s playfully sweet, incredibly moist and completely satisfying.

I may not know exactly why I love it, but I do.  I think you will too.  This article presents a reliable, easy recipe for zucchini bread.  I’ve made it many times and it comes out fantastic every time.  Above, you’ll find a zucchini bread cheat sheet with the recipe in its most basic form.  Directly below is a video showing the recipe in action.  That’s followed with tips to make the most of the recipe and link to the printable recipe.

Video: How To Make Zucchini Bread w/ Baby Breakfast

Tips To Make Great Zucchini Bread

Cooking Time Changes Based On The Amount Of Zucchini – This recipe specifies two medium zucchini.  That should yield between 2 and 1/4 cups and 3 cups when grated.  If your amount is at the low end, the cooking time is likely to be 55 minutes.  If you get a full 3 cups, expect the cooking time to exceed an hour by 5 or 10 minutes.  The reason is that grated zucchini is treated like a wet ingredient.  The wetter your batter, the long it takes to bake.

Cover Loaves With Aluminum Foil Toward End Of Baking – To prevent the tops and edges of your bread from over-browning, cover the loaves loosely with aluminum foil at about 45 minutes.  Don’t do it earlier or the tops will stick to the foil.  I usually prep some foil before baking so that it is molded to the size of the loaf pans.

Test With A Toothpick – At 50 minutes, start testing your bread for doneness.  Stick a toothpick in the center of the bread.  If it comes out clean, the bread is done.  If batter sticks to the toothpick, you’re looking at more cooking time.

Don’t Get Bummed Out During Baking – I once had my loaves take an hour and 15 minutes.  I thought for sure the edges would be dry and over-done.  I was worried for no reason.  The bread was perfect.  This recipe is hard to mess up.

Try Adding More Stuff – As long as you don’t over do it, you can add more ingredients and flavor to this bread.  In place of or in addition to the nuts, try mini chocolate chips, shredded coconut, raisins or dried cranberries.  As long as the total amount of add-ins doesn’t exceed 1 and 1/4 cup, the bread should turn out fine.

Try Making It Healthier – If you want, you can replace up to 1 cup of the all-purpose flour with whole wheat flour.  You’ll notice a hint of wheat flavor in the final product, but the bread will still taste great.  You can also replace half of the canola oil with apple sauce.  You won’t notice any apple flavor.  The bread will be a bit more soft and crumbly.

Mini Loaves – I’ve used this recipe to make four 6×3-inch loaves.  The cooking time was 48 minutes.

Storing The Bread – I’ve found that a loaf covered in plastic wrap at room temperature is great for 5 days.  In the refrigerator, it’ll be fine for 8 or 9 days.  When frozen, I’ve had loaves taste terrific 3 months after I’ve made them.  I always wrap the loaves tightly with plastic wrap and then wrap them a second time before I freeze them.

This article is a companion piece to following recipe on MrBreakfast.com:

Zucchini Bread

A breakfast strata is just a breakfast casserole with layered ingredients.  It’s best when you assemble it the night before and refrigerate it overnight.  The next morning: pop it in the oven, take a shower, watch a little George Stephanopoulos* and then… wham, bam, thank you ma’am… breakfast is ready.

Think of a simple farmhouse breakfast of sausage, toast and cheesy eggs with onions and peppers.  Now, imagine what it would be like to have all those wonderful flavors mingled together in a single, delicious bite.  That’s a breakfast strata.

This recipe features one of the non-glamorous superstars of breakfast… day-old bread.  You probably already know that day-old bread makes the best French toast.  It’s a little dry so it retains its structure but it’s also thirsty to absorb the egg, milk and other good stuff that make up French toast.  It’s the key to French toast that’s firm but pleasantly moist inside.   The same principal works for a strata.  After we assemble our strata (which includes slices of bread), we drown it in a French toast-like egg and milk mixture.

This dish elicited enthusiastic comments from the people I tested it on.  My Italian friend Pete said, “Dude, this is great. Is it cool if I get some more?”  My wife Kellie said, “Tell me about this.  What’s in here? I’m gonna have another piece.”

Nobody is 100% sure who coined the the phrase “leave ‘em wanting more.” It was likely either Walt Disney or P.T. Barnum.  Whoever it was, let’s just assume they were talking about a good Breakfast Strata.

Let’s assemble a strata…

For the quick and easy, printable recipe, click here.

There’s only 7 ingredients:  French or Italian bread, eggs, milk, sausage, onion, bell pepper and cheese.  For the cheese, I used a Mexican blend of Monterey Jack, Cheddar, Queso Quesadilla and Asadero cheeses.  You could use Cheddar, Pepper Jack or almost any cheese or combination of cheeses.

The first step is to fry up a pound of sausage in a skillet over medium-high heat.  Crumble the sausage with a pair of forks as it cooks.  After 5 minutes, add a chopped onion and a chopped bell pepper and cook for about 7 more minutes – stirring often.  You know it’s ready when the vegetables are softened and there’s no pink visible in the sausage.

As the sausage cooks, prep a 7×11-inch backing dish by smearing the inside with softened butter.  Also, cut your day-old bread into 1/4-inch to 1/2-inch slices.  I used an entire loaf of French bread with just 2 slices left over to use for a sandwich later.

Place a layer of bread slices in the prepared baking dish.  As you can see in the picture, I laid down 6 slices of bread and then cut another slice in thirds so my layer of bread took up the whole surface of the dish.  Sprinkle half the sausage mixture over the bread, followed up by 1/3 of the cheese.

Repeat with another layer of bread, the remaining sausage and another 1/3 of the cheese.  Top that with a final layer of bread.  Pour a mixture of beaten eggs and milk over everything.  Top with the remaining cheese.

Place plastic wrap over the baking dish and refrigerate for 2 to 12 hours.

When you’re ready to bake, just remove the plastic wrap and place the strata in an oven preheated to 350 degrees.  Cook for 50 minutes to an hour or until a toothpick inserted in the center comes out dry.  The strata seen above took 52 minutes.

Let it cool for about 10 minutes and then serve it up.

This strata also made great leftovers.  I refrigerated a couple pieces and had it for breakfast again the following day.  It was just as good (and possibly even better) than the day it came out of the oven.

This post is a companion piece to the following recipe on MrBreakfast.com:

Basic Sausage Breakfast Strata

If you’re curious about the oranges on the side, stay tuned.  I’ll have a post about that in the next couple of days.

* George Stephanopoulos is the co-anchor of ABC’s Good Morning America.  He is a small man at 5′ 6″.  When I said, “watch a little George Stephanopoulos,” I was referring to watching the morning show for a short period of time, not watching a random little man after you shower. Although, that’s the beauty of this recipe.  You can do whatever you want and breakfast will still be ready and waiting.

Store-bought frozen breakfast burritos are disgusting. Often times, you wouldn’t know what you were putting in your mouth if the package didn’t tell you.  If I asked you to describe most store-bought burritos, you would probably say, “Oh… it’s some vaguely breakfast-flavored amalgamous gloop plopped into too much tortilla.”  Your words.  Not mine.

This phenomenon baffles me.  The majority of non-supermarket breakfast burritos are excellent.  To recreate the store-bought experience, you’d need a blender and some kind of solvent that removes color.

Luckily, fantastic homemade breakfast burritos are exceptionally easy to make and they freeze amazingly well.  They taste and look 1,000 times better than their store-bought equivalent.  In this post, I’ll show you how I make 10 days worth of frozen breakfast burritos in less than 2 hours.  You may never buy a frozen breakfast burrito again.

When making a bunch of frozen burritos, most of the ingredients can be prepared hours before assembly.  The exception is the eggs.  If you let them set out too long, they get dry and lose their tenderness.  For my burritos, I fried up 2/3 pound of sausage, 10 strips of bacon and two big handfuls of tater tots.  Then, I grated 1 cup of Cheddar cheese and 3/4 cup Pepper Jack cheese and a diced one red bell pepper.  I used 14 eggs to make 10 burritos.  I like to mix my eggs and meats so the main ingredients are uniformly distributed in the burritos.

Lay out as many tortillas as you can on a table or on the counter and fill the burritos as you please.  I use large or burrito-size flour tortillas.  If you offset the mound of fillings to one side, you’ll find it easier to fold the burritos.

I filled some with bacon, some with sausage and some with both meats.  Same with the cheeses.  Anything goes.  It’s a free-for-all of variety!

Once filled, just fold, fold, fold and roll.  Wrapping a burrito is much like wrapping a present.  The image above shows the technique that I use.

To prevent freezer burn, I double wrap each burrito in plastic wrap.  If you create a wide variety, it’s a good idea to label each one.

How To Microwave Homemade Frozen Breakfast Burritos:

Do you remember 2012 presidential candidate Herman Cain?  He had a 9-9-9 plan to reform the U.S. tax code.  I have a 2-2-2 plan for heating frozen breakfast burritos.

Defrost for two minutes at 40% microwave power.

Flip the burrito and microwave on high for two minutes.

Let set two minutes.  2-2-2!

Here’s a sampling of how the burritos turned out.  Each one was heated days after they were frozen.

Sausage Potato Pepper Jack

Double Meat & Double Cheese

Bacon Potato Cheddar – For this one, I defrosted for 2 minutes, microwaved on high for 90 seconds and then topped with cheese and threw it under the broiler for 2 minutes.

Sausage Potato Cheddar

Bacon Potato Pepper Jack

More Homemade Frozen Breakfast Burrito Tips:

When preparing a lot of bacon at once, consider using the oven.  Just lay the strips out on a baking pan and bake at 425 degrees for 12 to 15 minutes until well-browned.  Place cooked bacon on stacked paper towels to remove excess grease.

I find that frozen tater tots work better than shredded hash browns.  Strangely, the tots taste more like hash browns that the hash browns do when everything is reheated. I think it’s because the tots have such a defined fried exterior. Each piece is like a wee-small serving of hash browns – crisp and tender in each bite.

I recommend NOT putting salsa in the burritos before freezing.  I find that it can make parts of the tortilla soggy after heating. However, I do keep a lot of salsa handy for serving.

Check out these recipes for breakfast burritos:

Basic Sausage Breakfast Burritos

Breakfast Tortilla Wraps

Low-Fat Breakfast Burrito

When you want a baked good for breakfast or brunch, you can’t beat a nice coffee cake. They’re easy to prepare and ready within an hour. As they bake, your kitchen smells like a bakery. If you have guests over, someone will always ask, “What smells so good?” If you need a dish to take somewhere, a coffee cake is the perfect, portable, party pastry.

The recipes here are all “quick bread” coffee cakes. That is to say, they don’t use yeast (which takes more time), but are made from scratch using flour as a base and baking powder or baking soda as their leavening agent. (A couple of the recipes call for a store bought-baking mix like Bisquick which is basically flour plus baking powder.)

In a later post, we’ll address yeast-risen coffee cakes and short-cut coffee cakes (those which use dinner rolls, biscuits in a tube or some other time-saving base). But for now, grab a coffee, sit back, relax and get ready to be hungry. I present to you…

33 Favorite Coffee Cake Recipes

1. Strawberry Jam Coffee Cake – You can use any flavor jam that you like. I’ve tried this recipe with both strawberry and raspberry jam and loved the results.

2. Mud Pie Coffee Cake – A very unique coffee cake with a center that’s so soft, moist and tender… it might remind you of bread pudding.

3. Overnight Coffee Cake – A good, solid standard coffee cake with a brown sugar and pecan crumb topping. This one is especially good with… you guessed it… coffee.

4. Blueberry Coffee Cake – The inside is fluffy and loaded to the max with blueberries. The top is surprisingly crisp. This is my personal favorite of the many kinds of blueberry coffee cakes I’ve tried.

5. Apple Coffee Cake – By volume, this coffee cake has more apples than flour which makes it extremely flavorful and moist.

6. Pineapple Coffee Cake – A very easy recipe. Each bite has just the right amount of pineapple. A simple sugar and walnut topping adds flare but keeps the focus on the tropical flavor inside.

7. Starbucks-Style Cinnamon Coffeecake – I experimented with cakes, crumbles and fillings until I came up with a recipe that’s just as good, if not better, than the notable coffee cake from the famous chain.

8. Blueberry Oatmeal Breakfast Cake – An egg-free coffee cake that includes whole wheat flour, oats, applesauce and lots of delicious blueberries.

9. Deluxe Pumpkin Coffee Cake – One of my very favorites on this list. It’s a delectably dense cross between pumpkin pie and cake. A cinnamon pecan topping adds a fun crunch.

10. Cinnamon Flop (Coffee Cake) – This easy-to-make coffee cake features soft fissures and cracks loaded with buttery brown sugar and cinnamon.

11. Butterscotch Coffee Cake – This coffee cake uses butterscotch chips and more butter than I’d like to admit to give it a sweet, indulgent flavor. This one got 20 thumbs-ups from the 10 people I had try it.

12. Blitzkuchen (German Coffee Cake) – A basic coffee cake with a delightful walnut crumble topping. FYI… Kuchen is the German word for “cake” and Blitz is German for “lightning.” Who’s in the mood for Lightning Cake?

13. Crunchy Kuchen (German Coffee Cake) – Like a blitzkuchen (above), but with a crunchy topping thanks to crushed corn flakes.

14. Raspberry Cobbler Coffee Cake – This colorful beauty has fresh red raspberries resting in a light vanilla cake. Top it off with sliced almonds and a drizzle of icing and it looks like you bought it at an expensive bakery.

15. Cherry Cream Cheese Coffee Cake – This dish is from a 1990 Philadelphia Cream Cheese recipe booklet that I found at a thrift store for $1.00. The featured ingredients are cherry pie filling, sliced almonds and, of coarse, Philadelphia Cream Cheese.

16. Cranberry Sauce Coffee Cake – Finally! A proper use for that cranberry sauce that’s always left over from the holidays. Sweet, tangy, tender and delicious!

17. Breakfast Cereal Coffee Cake – Honey Bunches of Oats cereal is part of the batter and also included in the lightly crunchy topping. You can experiment with other cereals to make this coffee cake uniquely your own.

18. Banana Date Coffee Cake – This coffee cake is loaded with flavor from bananas, dates, coconut, walnuts and orange juice. All that good stuff makes this coffee cake a bit more dense than the others on this list.

19. Peanut Butter Coffee Cake – The main flavor of this coffee cake is peanut butter, but occasional bites with chocolate chips will remind you of a Reese’s Peanut Butter Cup.

20. Sour Cream Pumpkin Coffee Cake – This is a vintage recipe from a 1987 magazine advertisement. Pure pumpkin and pumpkin pie spice pack a powerful pumpkin punch in this coffee cake.

21. Carrot Cake Coffee Cake – Have you ever wanted to have your favorite dessert for breakfast? If your favorite dessert is carrot cake, get ready to have a good time! Shredded carrots and pineapple juice are the ingredients of distinction in this recipe.

22. Upside-Down Pineapple Coffee Cake – It’s like a regular pineapple upside-down cake, but you get to eat it for breakfast! In this recipe, pineapple rings are placed in the bottom of the pan with a rich brown sugar topping. When it’s done, you invert the pan and it looks super cool.

23. Chocolate Swirl Coffee Cake – If you like real chocolate dripping through your coffee cake with a flaky coconut and nut topping, this recipe from a vintage 1971 recipe card might be just the thing to make your morning.

24. Easy Pineapple Coffee Cake – It’s easy because you can prepare the batter in minutes using crushed pineapple and a store-bought biscuit mix. Step into the coffee cake time machine and take a look at this recipe from a 1964 advertisement for Dole Pineapple.

25. Cranberry-Nut Coffee Cake – Cranberries aren’t just for Christmas. This coffee cake features cranberry sauce and lots of almonds. This is another one that requires a store-bought baking mix like Bisquick.

26. Peach-Nut Coffee Cake – This recipe has the distinction of having the most unusual coffee cake ingredient: baby food! Although when you think about it, peach baby food is just pureed fruit. Easy and convenient. This recipe comes to us all the way from 1954 from an advertisement for a defunct manufacturer of tin cans.

27. Lemon Coffee Cake – This recipe requires lemon curd or lemon pie filling. Raspberries are optional but highly recommended.

28. Oatmeal Coffeecake – This one has the goodness of oats but you don’t really notice any oat flavor. The taste is more reminiscent of German chocolate cake thanks to coconut and chocolate chips.

29. Banana Crunch Coffee Cake – A topping with a good amount of chopped almonds gives this coffee cake a fun crunch, while the cake is soft, moist and loaded with a banana bread kind of flavor.

30. Cinnamon Coffee Cake – This tasty treasure has a ribbon of chopped pecans and brown sugar running through the middle. The filling doubles as the topping for double the fun.

31. Cinnamon Swirl Coffee Cake – Ribbons of sweet cinnamon run through the middle of this coffee cake. This recipe has received only perfect (5 out of 5) reviews so far.

32. Strawberry Coffee Cake – This coffee cake uses fresh strawberries, but the result is very jam-like. A little coconut in the topping adds another dimension to the overall taste.

33. Vegan Coffee Cake Crumble – You won’t find any butter, milk or eggs in this recipe, but you will find delightful flavor, especially in the brown sugar and cinnamon topping.

For even more coffee cakes and hundreds of other breakfast baked goods, visit the Baked Goods Recipe Collection at MrBreakfast.com.

Save the date… April 7th is National Coffee Cake Day!

There’s nothing quite like a perfectly prepared piece of French toast. The outside is ever so crisp and the inside is moist and tender. Ordinary bread suddenly becomes a playground for maple syrup and other toppings. Use extraordinary bread and you’re in for a guaranteed breakfast bonanza.

Here’s 15 of the best French toast recipes on MrBreakfast.com:

#1. Basic French Toast

Everybody needs a good go-to French toast recipe. This is mine. The custard that you dip the bread into is a simple combination of milk, beaten eggs, sugar and a hint of salt. If you’re craving no-frills, classic diner-style French toast, this is a recipe you should try. Get the recipe here.

#2. Crunchy French Toast

I can still remember the first time I tried Crunchy French Toast. It was several years ago at a restaurant in Los Angeles called Fred 62. I took a bite and was an immediate fan. A crisp French toast exterior is great. A crunchy exterior is even greater. The trick is dragging your bread through crushed corn flakes after you dip it in an egg and milk mixture. Get the recipe here.

#3. Cinnamon Crunch French Toast

Once you try Crunchy French Toast (#2), you might want to explore other ways to achieve a crunchy French Toast exterior. In this recipe, the crushed corn flakes from the previous recipe are replaced with crushed Cinnamon Toast Crunch cereal. Get the recipe here.

#4. Coconut Crunch French Toast

The “crunch” in this recipe actually refers to a man – one of the greatest men in the history of breakfast… Cap’n Horatio Magellan Crunch. That’s his actual full name. Here, crushed Cap’n Crunch cereal and shredded coconut form a tasty crust on each slice of French toast. Get the recipe here.

#5. French Toast Bites (aka Golden Nuggets)

This recipe was inspired by an offering on a limited edition Denny’s menu where it was called Lonely Mountain Treasure. At Denny’s, they offered maple syrup as a dipping sauce. Since “Lonely Mountain Treasure” is a weird name and one dipping sauce is not enough, I present you with French Toast Golden Nuggets and a variety of dipping sauces. Get the recipe here.

#6. French Toast Kabobs

Once you know how to make French Toast Bites (#5), the next logical step is to stab them with a stick. This recipe for breakfast kabobs pairs golden brown French toast pieces with berries and pieces of fruit. Get the recipe here.

#7. Brown Sugar & Walnut Baked French Toast

This is one of my personal favorite overnight French toast dishes. All the ingredients can be assembled before you go to bed. The next morning, pop it in the oven for 30 minutes and breakfast is served. Get the recipe here.

#8. Coconut Banana French Toast

If you desire a taste of the tropics, this might be the recipe for you. Mashed bananas and coconut flakes are blended into an egg custard so each piece of French toast is literally drenched in island flavor. Get the recipe here.

#9. Torrijas (Spanish French Toast)

The core recipe for Spanish French toast (aka Spanish Bread Pudding) is strikingly similar to basic American French toast. The thing that makes this recipe special is its simple topping of cinnamon, sugar and honey. You might find yourself saying “hasta la vista” to maple syrup for a while. Get the recipe here.

#10. Honey Custard French Toast

In our earlier study of Spanish French toast (#9), we discovered that honey makes an excelente French toast topping. This recipe from the National Honey Board takes that concept one step further. Honey is incorporated as part of the custard that the bread is dredged in. Then, everything is topped with more honey and some chopped pecans. To skip this recipe would be a “honey boo boo.” Get the recipe here.

#11. Rum Raisin French Toast

The 18th century English poet William Cowper once wrote, “I pity them greatly, but I must be mum, for how could we do without sugar and rum?” Tis true, for without rum, this recipe would be but raisin bread French toast. A modest amount of dark rum gives this French toast a unique and special flavor. Get the recipe here.

#12. Vanilla Cream French Toast

Using whipping cream in a French toast custard may not be very diet conscious, but it will result in an a rich and creamy center that will have you creaming will delight even the most critical of French toast connoisseurs. Get the recipe here.

#13. Caramel Soaked French Toast

In this dish, pieces of tender French toast bake in a glorious wading pool of gooey caramel. The top and edges are golden brown and buttery, while inside is tender and custard-like. Get the recipe here.

#14. Honey Baked French Toast

This baked French toast doesn’t need syrup or any other topping. Honey melds with butter to create a sort of glaze. A little orange juice in the recipe adds bright notes of citrus that pair perfectly with the honey. Get the recipe here.

#15. Easy French Toast Casserole

Using the right bread is the key to making this recipe work. A cinnamon swirl bread with raisins is our go-to option. While this dish requires overnight refrigeration before baking, the actual preparation is quick and easy. Get the recipe here.

Want More?

The MrBreakfast.com French Toast Recipe Collection has over 170 different French toast recipes. If you try one, let me know how it worked out in the comments below or on any of the recipe pages.

For an in-depth study on making basic French toast, check out my previous blog post called How To Make Excellent French Toast.