Did you know you can make amazing fried green tomatoes in an air fryer? Delightfully crispy, crunchy, tangy air fryer fried green tomatoes taste like old-school fried tomatoes but are better for you!

Air Fryer Fried Green Tomatoes

Fried green tomatoes taste like summer to me. While tomatoes are in season, there are almost always green tomatoes to be found and when they’re around, I’m making a fried green tomatoes recipe air fryer style.

While I grew up eating fried green tomatoes, I always thought of them as a bit of a production. Slice, dip in flour, dip in egg and milk, dip in cornmeal and bread crumbs, then pan fry.

They were delicious, but the mess they made being breaded was nothing compared to the splattering oil when they fried. And cleaning up the sludgy oil afterward kept me from making them as often as I’d like to eat them, too.

Thankfully, air fryers were invented! Air fryer fried green tomatoes eliminate the worst part of the mess and have the added bonus of making fried green tomatoes better for you!

Aside from eating them on their own, I love to tuck air fryer fried green tomatoes into tacos and sandwiches and onto salads. They don’t really need a dip, but if you’re inclined, they’re incredible with Burger Sauce, Easy Bleu Cheese Dip or Dressing, Hot Buffalo Chicken Dip, and Bacon Cheddar Chive Dip.

Fried Green Tomatoes in an Air Fryer

To make these air fryer fried green tomatoes, you’ll need the following ingredients:

• green tomatoes
• flour
• cornmeal
• panko bread crumbs
• salt
• granulated garlic
• black pepper
• paprika or smoked paprika
• granulated onion
• eggs
• milk
• olive oil spray

Not all green tomatoes are suitable for fried green tomatoes. For the ultimate result, you want to pick green tomatoes that are just starting to show a little blush in spots or have gone yellow.

They should have a little give to them but still be under-ripe. Do not choose ones that are rock hard and fully green and opaque.

Fried Green Tomatoes Air Fryer

Preheat the air fryer to 400ºF (200-204ºC). 

In one pie plate or bowl, use a fork to combine the flour, salt, garlic, black pepper, paprika, and granulated onion until it is even in colour. Set this aside.

In a second pie plate or bowl, use a fork or a whisk to combine the eggs and milk until they’re evenly blended. Set this aside as well.

In a third pie plate or bowl, use a fork to toss together the panko bread crumbs and yellow cornmeal. 

Arrange these in the order you made them (flour, egg/milk, bread crumbs/cornmeal) with a clean plate or sheet pan to the right. 

Working with one slice at a time, dredge the tomato first through the flour on both sides and tap off any excess. You want a very thin coat that you can actually see tomato flesh through. 

Ease that slice into the egg and milk mixture, turning once to make sure the whole thing is coated. Let any excess drip away before laying it in the bread crumb/cornmeal combination. Use your hand to scoop the mixture generously over the top of the tomato. 

Press lightly to get the crumbs to adhere to the tomato, flip it over and repeat. Lift the tomato gently with two fingers or a slotted spatula and let the excess fall away back into the bowl. 

Lay breaded tomato slices onto the prepared plate or pan in a single layer and repeat until all of the tomato slices are coated.

How to Air Fry Green Tomatoes

Brush the preheated air fryer basket with olive oil. Position as many tomato slices as you can in a single layer without the edges touching. Drizzle or brush a little olive oil (no more than ½ a teaspoon) or spritz with olive oil spray over the top of the tomato. 

Air fry for 10 minutes, gently flip with tongs or a slotted spatula, then drizzle or brush or spritz again with the olive oil. Continue cooking for 4-7 minutes, or until the tomatoes are golden brown and crisp. 

Transfer the crispy air fried green tomatoes to a paper towel lined plate and place them in a warm oven to stay heated. Repeat with the remaining crumb coated tomato slices. 

Salt to taste and serve with dip, as a side dish to grilled meats or vegetables, or in a sandwich or tacos!

TO REHEAT:

Lay the tomatoes in a single layer in a preheated 350ºF air fryer in the air fryer basket. You can mist again with olive oil if you’d like. Cook for 2 minutes, or until heated all the way through and re-crisped.

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Air Fryer Fried Green Tomatoes

Course Appetizer, Side Dish, Snack

Cuisine American

Keyword air fryer fried green tomatoes, air fryer side dish, fried green tomatoes in air fryer, fried green tomatoes in an air fryer

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Calories 337kcal

Author Rebecca Lindamood

Equipment

• 1 air fryer
• 3 pie plates or wide but shallow bowls
• 3 forks
• 1 cutting board
• 1 sharp knife
• 1 spatula

Ingredients

• 2-3 large tomatoes sliced ¼-inch thick
• ½ cup all purpose flour
• 1 teaspoon kosher salt
• ¾ teaspoon granulated garlic
• ¾ teaspoon black pepper
• ¾ teaspoon paprika or smoked paprika
• ½ teaspoon granulated onion
• 2 large eggs beaten
• ½ cup milk
• 1 cup plain panko bread crumbs
• 1 cup yellow cornmeal NOT self-rising
• Olive oil or spray olive oil

Instructions

• In one pie plate or bowl, use a fork to combine the flour, salt, garlic, black pepper, paprika, and granulated onion until it is even in colour. Set this aside.
• In a second pie plate or bowl, use a fork or a whisk to combine the eggs and milk until they’re evenly blended. Set this aside as well.
• In a third pie plate or bowl, use a fork to toss together the panko bread crumbs and yellow cornmeal.
• Arrange these in the order you made them (flour, egg/milk, bread crumbs/cornmeal) with a clean plate or sheet pan to the right.
• Working with one slice at a time, dredge the tomato first through the flour on both sides and tap off any excess. You want a very thin coat that you can actually see tomato flesh through.
• Ease that slice into the egg and milk mixture, turning once to make sure the whole thing is coated. Let any excess drip away before laying it in the bread crumb/cornmeal combination. Use your hand to scoop the mixture generously over the top of the tomato.
• Press lightly to get the crumbs to adhere to the tomato, flip it over and repeat. Lift the tomato gently with two fingers or a slotted spatula and let the excess fall away back into the bowl.
• Lay breaded tomato slices onto the prepared plate or pan in a single layer and repeat until all of the tomato slices are coated.
• Brush the preheated air fryer basket with olive oil. Position as many tomato slices as you can in a single layer without the edges touching. Drizzle or brush a little olive oil (no more than ½ a teaspoon) or spritz with olive oil spray over the top of the tomato.
• Air fry for 10 minutes, gently flip with tongs or a slotted spatula, then drizzle or brush or spritz again with the olive oil. Continue cooking for 4-7 minutes, or until the tomatoes are golden brown and crisp.
• Transfer the crispy air fried green tomatoes to a paper towel lined plate and place them in a warm oven to stay heated. Repeat with the remaining crumb coated tomato slices.
• Salt to taste and serve with dip, as a side dish to grilled meats or vegetables, or in a sandwich or tacos!

TO REHEAT:

• Lay the tomatoes in a single layer in a preheated 350ºF air fryer in the air fryer basket. You can mist again with olive oil if you’d like. Cook for 2 minutes, or until heated all the way through and re-crisped.

Nutrition

Calories: 337kcal | Carbohydrates: 57g | Protein: 12g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 86mg | Sodium: 745mg | Potassium: 399mg | Fiber: 6g | Sugar: 6g | Vitamin A: 750IU | Vitamin C: 14mg | Calcium: 94mg | Iron: 4mg

Simple, comforting, and delicious, this buttermilk biscuit topped sausage gravy casserole makes starting the day a delight. It’s so easy you can assemble it half asleep!

Sausage Gravy Casserole

Sausage gravy and biscuits is an American classic that doesn’t need to be meddled with. I promise this one is everything you want from that classic, but served up with a twist.

Normally, you bake your biscuits and serve them in a bowl topped with gravy. For our sausage gravy breakfast casserole, however, we spread the gravy in a casserole dish and dollop buttermilk drop biscuit dough over the top and bake it together.

The end result is the ultimate in breakfast comfort food. Bubbling hot savory sausage gravy bakes into the bottom layer of the super fluffy buttermilk biscuits giving it a little Southern dumpling charm while still being buttery and crusty on top.

If you make your gravy the night before and put it in a covered casserole dish in the refrigerator, it’s just a matter of mixing up the dough and scooping it on top. Because you’re using drop biscuit dough instead of rolled, flaky buttermilk biscuits, it doesn’t take a lot of thought or time. This makes this sausage gravy breakfast casserole easy enough to make while your eyes are still half shut!

Of course, it’s also incredible as a “Brinner”; breakfast for dinner. And it is a complete meal when served alongside a light salad and some fruit. It’s a magical, perfect, unicorn recipe!

Because the sausage gravy is fully cooked when it goes into the pan, you’re just baking the casserole until the gravy is hot, and biscuits are set, fluffy, and deeply golden brown on top. That means you can choose to bake it in one large casserole or in smaller individual casserole dishes like these or like these.

You can make the casserole in any oven safe dish you want so long as there is enough space to allow the gravy to bubble and the biscuits to expand as they bake. Whether you opt for the smaller baking dishes or one larger casserole, I recommend places the casserole(s) on a rimmed half sheet pan to bake. This will help catch any gravy that bubbles over and prevent a mess in your oven.

Sausage Gravy Biscuit Casserole

To make this sausage gravy biscuit casserole, you’ll need the following ingredients:

• Breakfast sausage
• all purpose flour
• self-rising flour
• milk
• butter
• buttermilk
• black pepper
• nutmeg
• poultry seasoning
• fresh parsley, green onions, or chives, optional

This ingredients list is pulled together from the two components you’ll need to make the dish: our classic sausage gravy and buttermilk drop biscuits.

Sausage and Gravy Casserole

Preheat the oven to 450ºF. See notes for air fryer instructions.

Spread the sausage gravy in a 9-inch by 13-inch baking dish or divide evenly between smaller casseroles, cocottes, or other oven safe dishes. Dot the top of the gravy with the biscuit dough using a 3-tablespoon cookie scoop other measuring device that will hold a scant quarter cup.

When using a 9-inch by 13-inch baking dish, make three dollops across the width and four dollops down the length; you want 12 biscuits. When using individual sized baking dishes, make two mounds of biscuit dough on top.

You should be able to see gravy between the dollops of biscuit dough. This leaves room for the biscuits to expand while baking.

Place the casserole or smaller dishes on a rimmed baking sheet and transfer them to the oven. Bake for 15-20 minutes, or until the gravy is bubbling hot and the biscuits are set, fluffy, and deeply golden brown on top.

Remove the pans from the oven and let set for 3-5 minutes before serving. If desired, garnish with minced chives, green onions, or fresh parsley.

Serve either in the individual baking dishes or scooped into bowls.

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Sausage Gravy Casserole

Simple, comforting, and delicious, this buttermilk biscuit topped sausage gravy casserole makes starting the day a delight. It's so easy you can assemble it half asleep!

Course Breakfast, Breakfast for dinner, brinner

Cuisine American, Southern

Keyword sausage and gravy casserole, sausage gravy biscuit casserole, sausage gravy casserole

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 764kcal

Author Rebecca Lindamood

Equipment

• 1 9×13 pan or several smaller individual baking dishes
• 1 half sheet pan
• 1 mixing bowl
• 1 4 cup capacity liquid measuring cup
• 1 Silicone Spatula or Spoonula

Ingredients

• 4 cups sausage gravy (or one full batch)
• 1 batch buttermilk drop biscuits
• 2 tablespoons minced fresh chives or fresh parsley or green onions.

Instructions

• Preheat the oven to 450ºF. See notes for air fryer instructions.
• Spread the sausage gravy in a 9-inch by 13-inch baking dish or divide evenly between smaller casseroles, cocottes, or other oven safe dishes. Dot the top of the gravy with the biscuit dough using a 3-tablespoon cookie scoop other measuring device that will hold a scant quarter cup.
• When using a 9-inch by 13-inch baking dish, make three dollops across the width and four dollops down the length; you want 12 biscuits. When using individual sized baking dishes, make two mounds of biscuit dough on top.
• You should be able to see gravy between the dollops of biscuit dough. This leaves room for the biscuits to expand while baking.
• Place the casserole or smaller dishes on a rimmed baking sheet and transfer them to the oven. Bake for 15-20 minutes, or until the gravy is bubbling hot and the biscuits are set, fluffy, and deeply golden brown on top.
• Remove the pans from the oven and let set for 3-5 minutes before serving. If desired, garnish with minced chives, green onions, or fresh parsley.
• Serve either in the individual baking dishes or scooped into bowls.

Notes

To bake this sausage gravy casserole in an air fryer, make it in smaller, individual sized dishes and bake at 380ºF for 10-12 minutes, or until the gravy is bubbling and hot, and the biscuits are set, fluffy, and deeply golden brown on top.

Nutrition

Calories: 764kcal | Carbohydrates: 36g | Protein: 31g | Fat: 54g | Saturated Fat: 21g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 146mg | Sodium: 1127mg | Potassium: 498mg | Fiber: 1g | Sugar: 2g | Vitamin A: 544IU | Vitamin C: 2mg | Calcium: 71mg | Iron: 2mg

Nothing, but nothing beats homemade spaghetti sauce and this crockpot spaghetti sauce recipe makes it so easy you can have it any night of the week. You’ll be blown away by how amazing this smells as it slowly simmers away!

Crockpot Spaghetti Sauce

I know you can buy spaghetti sauce very inexpensively at the grocery store, but it pales in comparison to this hearty, perfectly seasoned, wholesome, delicious homemade sauce. Imagine coming home to a simmering, fragrant cauldron of homemade sauce. Cook your pasta, make some garlic bread and a salad, and you’re done!

Spaghetti sauce (in crock pot) may change the way you do pasta night. There really is no jarred commercial sauce that can compare to the sensory experience this sauce provides.

As it bubbles away slowly on the counter in your handy dandy slow cooker, you can do what needs to be done! Work, putter around your house, help the kids with homework, train your dog; you name it.

But be forewarned! It smells so good while it cooks, you may want to find jobs to do outside so you don’t nibble constantly and ruin your supper.

Spaghetti Sauce in the Crockpot

There are about as many styles of crock pots out there as there are styles of cooks, and just about any one of them that is large enough ought to do the job here. This old fashioned, large, relatively inexpensive slow cooker is my personal favourite.

My slow cooker doesn’t need bells and whistles. It just needs to be big!

Keep in mind that recipe is a great one for doubling if you have a crockpot with the capacity to hold it all. Since it’s cooking for four to six hours, you may as well make more than one meal’s worth!

Simply divide any sauce you don’t plan to eat in a day or two into meal sized portions and freeze. When you’re in need of a quick meal, you’ll be so glad you did.

Cooking Pasta Sauce in the Slow Cooker

To make this easy slow cooker spaghetti sauce, you’ll need these ingredients:

• Ground beef
• Italian sausage
• Onion
• Garlic
• Diced tomatoes in juice
• Tomato sauce
• Crushed tomatoes
• Tomato paste
• Bell pepper
• Water
• Worcestershire sauce, Soy sauce, or Fish sauce
• Italian seasoning
• Kosher salt
• MSG (like Accent), optional
• Sugar, optional if you prefer sweeter sauce
• Fresh herbs, optional

The recipe calls for both ground beef and Italian sausage, but honestly, you can substitute all ground beef, all Italian sausage, or any combination of the meats. I’ve made it just about every which way, including using ground turkey when I was out of the other options and it’s always crave-worthy.

When it comes to the Italian sausage, you have more choices to make, too. You can opt for bulk raw Italian sausage, raw sausage links, or fully cooked links. Pork or chicken based Italian sausage work equally well, too.

The only thing to keep in mind is raw bulk or link Italian sausage will be browned along with the ground beef (the links will be cut into coins first) whereas fully cooked sausage will be added directly to the crockpot with the other ingredients.

You can use Worcestershire, Soy Sauce, or Fish Sauce in this recipe; just add what you have available. Any of the three will add some serious umami to the party.

Likewise, a little shake of monosodium glutamate will up the savoury quotient in the recipe. This is often sold under the brand name “Accent”. This is optional, but I always use it!

Slow Cooker Spaghetti Sauce

Cook the ground beef, sausage, onions, and garlic together until no pink remains in the meat. It does not need to be fully brown, just cooked through. Drain fat away as much as possible.

Add the cooked meat mixture along with the remaining ingredients (except for optional fresh herbs) to the crock pot.

Cook on High for 4 hours or low for 6-8 hours. Taste the sauce and adjust salt if needed.

If using fresh herbs, stir it into the sauce just before serving.

Serve over pasta prepared to “al dente” according to package instructions. See notes for tips.

You can choose to use either Italian sausage links or bulk Italian sausage. If using the bulk sausage, break it up with the ground beef as you cook it. If using raw links, cut them into coin shapes and brown along with the ground beef. If using fully cooked links, cut into coins and add them directly to the crockpot without browning them.

Do not add oil to the water for cooking your pasta. Also, do not rinse it when it is done cooking. These steps will help the sauce stick to the cooked pasta.

If you want to add fresh herbs, do so right before serving.

You can divide leftover crockpot spaghetti sauce into meal sized portions and freeze for later use. For best results and texture, do not freeze with pasta.

Crock Pot Recipes Family Friendly

Family friendly crock pot recipes abound here because they are one of the easiest ways to get a nutritious and satisfying meal that everyone will love on the table with limited effort. Crockpot Spaghetti Sauce is just the start!

Jack Daniels Pulled Pork is my go-to; it’s a reliable, easy recipe for the best pulled pork ever. Budget-friendly succulent pork shoulder slow cooks in Jack Daniels forming an irresistible whiskey bbq sauce.

Sweet, tangy, spicy, garlicky, gingery with a velvety sauce and tender chicken, this slow cooker honey sesame chicken is just so very good.

Tender, garlicky Chipotle Barbacoa is the copycat recipe everyone loves! This smoky, fall-apart-tender beef cooks up to perfection in the slow cooker and is easily adjustable to suit anyone’s spiciness preference.

Flavourful Mojo Pork or Cuban Roast Pork has been one of the most popular recipes published on Foodie with Family since it first went live in 2009, and for good reason. Fragrant, garlicky, crispy-edged yet succulent, this mouth-watering pork is as easy to make as it is wonderful and habit forming.

Gentle sweetness from honey brings out the best of the tasty heat from Sriracha in this great Slow-Cooker Honey Sriracha Barbecue Chicken. Pile the chicken high on sandwiches topped with a cucumber, cilantro salad, and a fried egg ~or~ on a tossed salad, in tacos or on a chicken fajita or barbecue pizza.

Don’t forget your crock pot can do breakfast, snacks, and drinks for you, too!

Fragrant, slightly sweet Slow-Cooker Blueberry Coconut Vanilla Granola. That’s right! Granola made entirely in the slow-cooker without heating your kitchen!

This slow-cooker mulled apple cider slow-simmers with cinnamon, cardamom, nutmeg, and vanilla plus a little lemon to accentuate the apple, and is sweetened just enough with maple syrup. It’s the best mulled cider you’ll ever have and you’ll want it for all your fall gatherings.

Snacks don’t get much easier or tastier than this Spicy Bacon Corn Dip. Toss all the ingredients in a slow-cooker and 2 hours later, you have a dip bursting with flavourful sweet corn, crispy bacon, spicy jalapenos, and green onions all enrobed in a creamy cheese sauce.

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Crockpot Spaghetti Sauce

Nothing, but nothing beats homemade spaghetti sauce and this crockpot spaghetti sauce recipe makes it so easy you can have it any night of the week.

Course Main Course, Main Dish

Cuisine American, Italian

Keyword cooking pasta sauce in slow cooker, crock pot recipes family friendly, crock pot spaghetti sauce, crockpot spaghetti sauce, slow cooker spaghetti sauce

Prep Time 30 minutes minutes

Cook Time 4 hours hours

Servings 8

Calories 329kcal

Author Rebecca Lindamood

Ingredients

• 1 pound ground beef
• ½ pound Italian sausage bulk or links (See Notes)
• 1 large onion peeled and diced
• 6 cloves garlic peeled and minced
• 28 ounces diced tomatoes in juice Use the liquid in the can as well! Fire roasted diced tomatoes are the best choice.
• 24 ounces tomato sauce
• 14 ounces crushed tomatoes
• 6 ounces tomato paste
• 1 bell pepper stem and seeds diced
• ½ cup water
• 2 tablespoons Worcestershire sauce, Soy Sauce, or Fish Sauce
• 1 ½ tablespoons Italian seasoning
• 1 teaspoon kosher salt or adjust to taste after cooking is finished
• 1/4 teaspoon MSG (like Accent) optional
• 1 teaspoon sugar optional if you prefer sweeter sauce
• 3/4 teaspoon ground or cracked black pepper
• 2 tablespoons each fresh parsley and basil plus extra for garnish if desired

Instructions

• Cook the ground beef, sausage, onions, and garlic together until no pink remains in the meat. It does not need to be fully brown, just cooked through. Drain as much fat as you possibly can from the mixture.
• Add the cooked meat mixture along with the remaining ingredients (except for optional fresh herbs) to the crock pot.
• Cook on High for 4 hours or low for 6-8 hours. Taste the sauce and adjust salt if needed.
• If using fresh herbs, stir it into the sauce just before serving.
• Serve over pasta prepared to “al dente” according to package instructions. See notes for tips.

Notes

You can choose to use either Italian sausage links or bulk Italian sausage. If using the bulk sausage, break it up with the ground beef as you cook it. If using raw links, cut them into coin shapes and brown along with the ground beef. If using fully cooked links, cut into coins and add them directly to the crockpot without browning them.

Do not add oil to the water for cooking your pasta. Also, do not rinse it when it is done cooking. These steps will help the sauce stick to the cooked pasta.

If you want to add fresh herbs, do so right before serving.

You can divide leftover sauce into meal sized portions and freeze for later use. For best results and texture, do not freeze with pasta.

Nutrition

Calories: 329kcal | Carbohydrates: 20g | Protein: 18g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 1568mg | Potassium: 1095mg | Fiber: 5g | Sugar: 12g | Vitamin A: 987IU | Vitamin C: 38mg | Calcium: 105mg | Iron: 5mg

Crispy on the outside and fluffy throughout, these tender 3 ingredient Buttermilk Drop Biscuits are one of the tastiest and most useful ways to get dinner on the table in no time at all. A pan of these golden brown beauties takes less time to mix up than the oven takes to preheat.

Don’t get me wrong, I’m always going to happily dig into a basket full of my perfectly flaky, layered buttermilk biscuits. But sometimes I want a warm biscuit and my freezer is empty of pre-made biscuit dough rounds or I don’t feel like spending more than 5 minutes slapping something together. Enter buttermilk drop biscuits, stage right; no pastry cutter or biscuit cutter needed!

This easy buttermilk drop biscuits recipe helps you get a delightful dinner on the table in no time flat with no compromise in flavour. Of course, you can serve these tender biscuits with classic sausage gravy, but there are so many more options!

Got a slow-cooker full of beef stew or chicken and gravy but you need bread to sop up all the great sauce? Problem solved with homemade drop biscuits.

But you can also top and bake a casserole with drop biscuit dough for a fluffy biscuit topped, bubbling hot casserole that is going to make you keep coming back for more. Heck, you can turn about any saucy main dish into an incredible casserole by topping it with this drop biscuit dough.

Drop biscuits make an incredible base for strawberry shortcake. Just sprinkle the biscuits with a little raw sugar before baking!

Drop Buttermilk Biscuits

What is the difference between a drop biscuit and a traditional biscuit? In traditional biscuits, the fat is cut into the flour mixture until it resembles small pebbles, then the buttermilk mixture is carefully tossed in. The dough is turned out onto the counter and kneaded together very delicately then pressed out and cut into your desired shape before baking.

With this easy drop biscuit recipe, you whisk together your dry ingredients, gently stir in your wet ingredients, then it is scooped onto a pan and baked. Hey presto, that’s it!

This recipe has only a handful of simple ingredients, but believe it or not, you can still do a little substituting. Check the list:

3 Ingredient Drop Biscuits

1. Self Rising Flour (or all-purpose flour plus baking powder, baking soda, and salt)
2. Cultured Buttermilk
3. Fat

Let’s get some details covered. White Lily Self-Rising Flour is the all time ultimate for impossibly fluffy biscuits. I have made these with all-purpose flour and been quite happy with the results, but prefer White Lily for the most tender biscuit results.

If you are using all-purpose flour, you’ll need to add baking powder, baking soda, and salt to create that lofty puff you want in the biscuits. Instead of using 2 1/4 cups of self-rising flour, you’ll use 2 cups of all-purpose flour, 2

I found the results too heavy when I made the biscuits from wheat flour but have had success in using the King Arthur Baking Company’s one-for-one gluten-free flour. Additionally, I did not like the finished texture of the biscuits when they were made with high-gluten flour or Tipo “00” flour. They weren’t inedible, but they weren’t awesome either.

If you try other gluten-free blends or types of flour, you’re in uncharted territory! Please let me know what your results are if you mess around with something other than what I’ve mentioned.

Buttermilk Drop Biscuit Recipe

Cultured buttermilk for whatever reason draws some folks’ ire. It’s ridiculously easy to make your own, the catch is that you need some cultured buttermilk to make it.

The good news is that once you’ve done that, it’s like a perpetual motion machine as long as you keep culturing it. Don’t have cultured buttermilk and refuse to buy it? You can definitely do the old “add a tablespoon of cider vinegar or lemon juice to a cup and fill it the rest of the way with regular milk, then stir and let sit” trick. 

Here’s the thing, though. That will give you the acidity needed, but it doesn’t give you the amazing mouthfeel you get from using actual buttermilk in the 3 ingredient drop biscuits. 

If you think I’m full of it, please try a control experiment once where you make a batch with good old buttermilk and another batch with the acidified milk substitute. It does make a difference.

Whether it’s enough to make you keep buttermilk on hand is a matter of personal preference. For me, it definitely does make a big enough difference.

What kind of fat to use in your homemade buttermilk drop biscuits recipe

Here you have a couple of options. You can opt to use oil or melted butter. I have done both and love both with butter taking a slight edge because it’s just so darned tasty in everything.

When it comes to convenience, though, it’s hard to beat pouring a little oil in a measuring cup with the buttermilk. If you choose butter, you’ll need to melt it thoroughly first. 

Keeping that in mind, if you melt the butter, it may seize back up in cold buttermilk. That’s okay, but if it bothers you, you can get around it by using room temperature buttermilk.

You can make your buttermilk room temperature by gently microwaving it for a few seconds or by leaving out in a measuring cup with a paper towel over the top of the cup for 30 minutes before using it.

Cheese Drop Biscuits

You can gussy up this easy recipe, too! Add one cup of shredded cheese to the flour and toss it around before adding in the buttermilk and fat for divine cheese drop biscuits. 

Alternatively, you could stir in some dried or chopped fresh herbs to the flour to compliment or reflect the main dish. The possibilities are endless. 

For instance, you could add shredded cheddar and minced chives into the biscuits. Sprinkle a little Old Bay seasoning over the biscuits on the tray for an Red Lobster-esque biscuit. You could also use pepper jack cheese and chopped pickled onions in them.

Voila! You have a great accompaniment to Chorizo Chili, 5 Ingredient Taco Soup, or Pork Green Chili. 

Easy Drop Biscuits

The list of equipment you need for these easy drop biscuits is about as short as the ingredients list. You’re very likely to have everything you need on hand already.

1. Measuring Cups and Spoons
2. Large or Medium Bowl
3. Silicone or Rubber Spatula or Spoonula
4. Half Sheet Pan
5. Optional but Handy: Parchment Paper, and an ice cream scoop or large 3-tablespoon cookie scoop.

If you don’t have parchment handy, you can lay down a silicone baking mat on your sheet pan. Alternately, lightly spritz the pan with non-stick cooking spray. The finished biscuits will lift off of the prepared baking sheet as easily as can be.

Enough talk, though, right? Let’s get ready to butter some homemade biscuits!

Buttermilk Drop Biscuits

Preheat the oven to 475F.

Line a baking sheet with parchment paper or a silpat. Measure the self-rising flour into a large bowl (or whisk together the flour, baking powder, baking soda, sugar and salt.) In a large measuring cup, mix together the  buttermilk and butter or oil.

Pour the buttermilk/fat mixture into the dry ingredients and mix gently until most dry spots have disappeared. The sticky dough will still have small clumps, but there should be no pockets of dry ingredients left.

Scoop by the quarter cup (or use a similarly sized cookie scoop or disher) about 2-3 inches apart on the prepared pan. Bake the biscuits for between 12-18 minutes or until they are golden brown and delicious. 

Allow the biscuits to rest on the pan for five minutes before serving or transferring them to a serving dish. These are best eaten the day they’re made, but I can think of worse things than eating one of these the day after it was baked.

You can also use the buttermilk drop biscuit dough to make this incredibly simple and crave-worthy Sausage Gravy Casserole. Breakfast just got exciting!

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Buttermilk Drop Biscuits

There is nothing fussy about these fluffy, buttery, golden brown buttermilk biscuits. No cutting in cold butter; just stir everything together and dollop on the pan!

Course bread

Cuisine American

Keyword buttermilk drop biscuits, drop biscuits, homemade biscuits, homemade buttermilk biscuits, homemade drop biscuits

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Servings 6

Calories 284kcal

Author Rebecca Lindamood

Equipment

• 1 sheet pan
• 1 Parchment Paper or Silicone Baking Mat
• Measuring Cups and Spoons
• 1 mixing bowl
• 1 Silicone spatula

Ingredients

• 2 ¼ cups self-rising flour or 2 cups 8.5 ounces by weight all-purpose flour plus 2 teaspoons baking powder, 1/2 teaspoon baking soda and 3/4 teaspoon salt
• 1/3 cup melted butter or vegetable or canola oil
• 1 cup cultured buttermilk See notes for alternate choices

Instructions

• Preheat the oven to 475F.
• Line a baking sheet with parchment paper or a silpat. Measure the self-rising flour into a large bowl (or whisk together the flour, baking powder, baking soda, and salt.) In a large measuring cup, mix together the buttermilk and butter or oil.
• Pour the buttermilk/fat mixture into the dry ingredients and mix gently until most dry spots have disappeared. The sticky dough will still have small clumps, but there should be no pockets of dry ingredients left.
• Scoop by the quarter cup (or use a similarly sized cookie scoop or disher) about 2-3 inches apart on the prepared pan. Bake for between 12-18 minutes or until the tops are golden brown and delicious and they are set up.
• Allow the biscuits to rest on the pan for five minutes before serving or transferring them to a serving dish.These are best eaten the day they’re made, but I can think of worse things than eating one of these the day after it was baked.

Notes

If you do not have buttermilk, you can add 1 tablespoon of cider or white vinegar to a measuring cup and fill it up the rest of the way with milk. Stir it together briskly with a fork, then allow it to stand at room temperature for 10 minutes before using it.

Nutrition

Calories: 284kcal | Carbohydrates: 36g | Protein: 7g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 32mg | Sodium: 124mg | Potassium: 104mg | Fiber: 1g | Sugar: 2g | Vitamin A: 382IU | Calcium: 56mg | Iron: 0.4mg

If you love the Starbucks egg bites, but don’t love paying $5 for them, you’re going to flip over these delectable Instant Pot Egg Bites. For a little over the price of one order, you can make a dozen egg bites instant pot style at home for a quick breakfast on the fly!

And not only can you make them less expensively, you can also make them more delicious and customize them to your liking. While these egg bites undoubtedly make a healthy breakfast, my kids and I like to eat them any time of day with hot sauce for an easy, protein rich meal or snack. 

Whether we make them with fresh spinach, salsa, bacon bits, goat cheese, pimientos, leftover taco meat, or any number of things, everyone is guaranteed to walk away happy. How many other meals can do that for you?

While eggs are pricier than they have been in ages, this is still a budget-friendly meal option because you can use up small amounts of fresh ingredients you have or leftovers. There are so many different ways to flavour your egg bites.

Creativity is the name of the game, so let’s get cracking! (Please forgive any lousy egg puns…They’re eggstra and entirely intentional.)

Copycat Starbucks Egg Bites Recipe

The Starbucks egg bites recipe packs super high protein and into a small-but-satisfying, portable, delightful, easy to eat package! And even better, you can make a big batch and store them in the refrigerator for 3 days or freeze them for up to a month or even a little longer.

Wonder of wonders, you can customize the recipe for Starbucks egg bites for each member of the family or even for your changing tastes. If you’re keen on spinach and roasted red pepper and your kid prefers bacon and gruyere and your spouse wants taco egg bites, you can accommodate all of those in the same pan!

It all starts with a perfected base recipe that you make in your blender or food processor. The fun comes in when you choose your mix-ins. All it takes is a handful of ingredients to make an almost infinite number of flavor combinations.

No matter which way you make them, you just need a short list of easy to find ingredients. Let’s go over what you need to gather for these delicious copycat Starbucks egg bites.

Egg Bites Instant Pot Base Ingredients

1. Eggs
2. Cottage Cheese
3. Kosher Salt
4. Cracked or Ground Black Pepper
5. Ground Mustard
6. Cayenne Pepper
7. Non-stick Cooking Spray

Optional but tasty mix-ins:

Baby spinach, roasted red peppers, green onions, many varieties of diced or shredded cheese, soft cheese like goat cheese,  bacon, ham, taco meat, breakfast sausage, sun-dried tomatoes, bacon bits, shredded or diced chicken, salsa, pulled pork, sliced black olives, chives, fresh parsley, cilantro, or more…

The base recipe is so very versatile that you can do just about anything you like with it. You can use cottage cheese with just about any milk-fat content. You can also substitute an equal quantity by volume of sour cream or cream cheese, if you prefer it.

Keep in mind that while you can make these egg bites with lower or no fat cottage cheese, the end product will be a little less succulent. Higher fat cottage cheese yields an egg bite that’s more forgiving to store and reheat. 

Another thing to remember is that whatever you choose to mix into your egg bites, you’ll want to slice, dice, mince, or chop it fairly uniformly and small in size. This helps disperse your goodies more evenly through your egg bites. 

Instant Pot Egg Bites Recipe 

I use an instant pot to make this recipe for Starbucks egg bites because it yields the most delightfully moist, savoury, irresistible egg bites I’ve ever had. You can most certainly make “sous vide” egg bites using an immersion circulator, an oven, or an air fryer, but -for my money- this is the easiest way to get the best results.

The moist heat environment of the pressure cooker mimics that of a water bath with much less hassle. You don’t have to fuss with pouring boiling cups of water around a pan filled with egg.

The Instant Pot version of Starbucks sous vide egg bites doesn’t require a sous vide machine or immersion circulator, but it does require a countertop pressure cooker. Let’s review the list of equipment needed to make our instant pot egg bites recipe. 

1. Instant Pot
2. Silicone Egg Bite Molds, Instant Pot Mini Muffin Pans),  Small Ramekins or Egg Cups
3. Instant Pot Trivet or Metal Rack
4. Blender
5. Measuring Cups and Spoons
6. Chef Knife
7. Cutting Board

​Starbucks Sous Vide Egg Bites

You don’t need an “Instant Pot” branded countertop pressure cooker; any reliable brand will do. Likewise, any functional blender will cut the mustard for this recipe. 

You have some flexibility in whether to use a silicone mold, mini muffin pan, silicone mini muffin cups on a plate, or small ramekins. Keep in mind that if you opt against a special egg bite mold or choose to use a cooking vessel not made of flexible silicone, you’ll want to grease it generously to help it release the cooked egg bites. 

A silicone egg mold is always my first choice for this recipe because you can press up from the underside of the pan to help release the finished pressure cooker egg bites. These handy molds also make it easy to stack one on top of the other without any crazy finagling. If you opt for the muffin tins or ramenkins, you may need two trivets.

​In this scenario, the first trivet spaces the ramekins or tins from the bottom of the instant pot while the second trivet separates the first layer from the second layer.

Cooked egg can be a real bear to get out of a rigid ramekin or mini muffin pan intact, but with copious amounts of non-stick spray and a thin spatula or knife, you can do it! Just be patient and let them cool a little closer to room temperature before making the attempt.

Spray the egg bite cups, mini muffin tins, or ramekins generously with nonstick cooking spray. Set this aside. 

Add the eggs, cottage cheese, kosher salt, black pepper, ground mustard, and cayenne pepper to the carafe of a blender. Fix the lid in place and blend on high until smooth, about 30 seconds. 

Instant Pot Egg Bites:

Place a silicone or metal trivet in your Instant Pot pan. Pour 1 ½ cups of cold water into the pan. 

Divide your mix-ins equally between the cups in the prepared silicone pans. Pour the egg mixture into the wells, filling no further than ¾ of the way. 

Carefully transfer one of the silicone egg bite molds to the trivet, lay a piece of parchment on top of the mold, then stack the second silicone egg bite pan on top of it. Lay another piece of parchment directly on the top mold.

Fix the lid in place, making sure it is set to sealed, and cook on HIGH pressure for 10 minutes. Allow a natural pressure release for 10 minutes before opening the lid. 

Carefully turn the egg bites out onto a plate and serve hot, warm, room temperature, or cold. Leftovers can be stored in the refrigerator in an airtight container for up to 5 days or in the freezer, tightly wrapped, for up to 2 months. 

To reheat from refrigeration:

Place on a plate covered with a paper towel or clean tea towel and microwave on 50% power in 20 second bursts until hot all the way through.

To reheat from frozen:

You can either thaw overnight, covered, in the refrigerator and heat as directed above or place the desired number of egg bites on a plate. 

Cover the plate with a paper towel or clean tea towel and use your microwave defrost setting for about 2 minutes followed by microwaving at 50% power in bursts of 20 seconds or until heated all the way through.

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Instant Pot Egg Bites

If you love the Starbucks egg bites, but don’t love paying $5 for them, you’re going to flip over these delectable Instant Pot Egg Bites. For a little over the price of one order, you can make a dozen egg bites instant pot style at home!

Course Breakfast, brunch, dinner, lunch

Cuisine American

Keyword instant pot egg bite recipes, instant pot egg bites, starbucks copycat egg bites, starbucks sous vide egg bites

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Natural Release Time 10 minutes minutes

Servings 7

Calories 93kcal

Author Rebecca Lindamood

Equipment

• Instant Pot
• Silicone Egg Bite Molds (or Instant Pot Mini Muffin Pans) or Small Ramekins
• Instant Pot Trivet
• blender
• Measuring Cups and Spoons
• Chef Knife
• cutting board

Ingredients

Base Recipe:

• 8 eggs
• ⅔ cup cottage cheese
• 1 teaspoon kosher salt
• ½ teaspoon cracked or ground black pepper
• ½ teaspoon ground mustard
• ¼ teaspoon cayenne pepper
• Non-stick cooking spray

Mix Ins:

• Spinach Roasted Red Pepper Egg Bites
• ½ cup baby spinach leaves packed
• ¼ cup diced roasted red peppers
• 1 teaspoon minced garlic

Bacon Gruyere Egg Bites

• 8 strips of bacon crumbled
• ½ cup grated Gruyere cheese

Ham and Cheddar Egg Bites

• ½ cup diced ham
• ½ cup shredded or diced cheddar cheese

Taco Egg Bites

• ¼ cup leftover taco meat
• ½ cup shredded pepper jack cheese
• 2 tablespoons thinly sliced green onion
• 2 tablespoons salsa

Instructions

• Spray the egg bite cups, mini muffin tins, or ramekins generously with nonstick cooking spray. Set this aside.
• Add the eggs, cottage cheese, kosher salt, black pepper, ground mustard, and cayenne pepper to the carafe of a blender. Fix the lid in place and blend on high until smooth, about 30 seconds.

Instant Pot Egg Bites:

• Place a silicone or metal trivet in your Instant Pot pan. Pour 1 ½ cups of cold water into the pan.
• Divide your mix-ins equally between the cups in the prepared silicone pans. Pour the egg mixture into the wells, filling no further than ¾ of the way.
• Carefully transfer one of the silicone egg bite containers to the trivet, lay a piece of parchment on the surface, then stack the second silicone egg bite pan on top of it. Lay another piece of parchment directly on the top.
• Fix the lid in place, making sure it is set to sealed, and cook on HIGH pressure for 10 minutes. Allow the pressure to reduce naturally for 10 minutes before opening the lid.
• Carefully turn the egg bites out onto a plate and serve hot, warm, room temperature, or cold. Leftovers can be stored in the refrigerator in an airtight container for up to 5 days or in the freezer, tightly wrapped, for up to 2 months.

To reheat from refrigeration:

• Place on a plate covered with a paper towel or clean tea towel and microwave on 50% power in 20 second bursts until hot all the way through.

To reheat from frozen:

• You can either thaw overnight, covered, in the refrigerator and heat as directed above or place the desired number of egg bites on a plate. Cover the plate with a paper towel or clean tea towel and use your microwave defrost setting for about 2 minutes followed by microwaving at 50% power in bursts of 20 seconds or until heated all the way through.

Notes

Please note that nutritional information is calculated based on the Base Recipe and does not include the mix-ins. You can use a free online nutritional calculator to determine the calorie and nutrition information for that, if desired.

Nutrition

Calories: 93kcal | Carbohydrates: 1g | Protein: 9g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 190mg | Sodium: 467mg | Potassium: 95mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 330IU | Vitamin C: 0.1mg | Calcium: 46mg | Iron: 1mg

Delicious Big Mac Sloppy Joes: bring “the golden arches” treatment to these delightfully different Sloppy Joes made with seasoned beef, special sauce, lettuce, cheese, pickles, and onions. It’s all the good stuff in a Big Mac but in a quick easy weeknight dinner recipe! 

These non-traditional sloppy joes are undeniably tasty, but there’s more to recommend them than that. They’re also ridiculously easy to make.

Even better, the filling can be made up to 2 days ahead and reheated at meal time. How great is that for busy weeknights?

This Big Mac Sloppy Joes recipe has a creamy sauce that tastes like a McD’s Big Mac! The whole family will love this delicious one pan meal riff on the classic sloppy joe.

Big Mac Sloppy Joe Recipe

When I tell you these are easy to make, I mean it. Let’s run over our ingredient list so you know what to have on hand. 

Ingredients

1. Burger Buns
2. Lean Ground Beef
3. Pickle Juice
4. Cornstarch
5. Ketchup
6. Granulated Garlic or Garlic Powder
7. Granulated Onion or Onion Powder
8. American Cheese
9. Shredded Iceberg Lettuce
10. Dill Pickles
11. Chopped Onions
12. Burger Sauce or thousand island dressing.

For the most authentic big mac experience, you’ll want to do soft, squishy white sesame topped hamburger buns from the grocery store. While it’s not strictly part of the Big Mac experience to have a toasted sesame seed bun, I think that’s super delicious here.

That said, I’m super fond of pretzel rolls as buns for these Big Mac Sloppy Joes, too. If you’re thinking of splitting the difference between a pretzel bun and a squish-bun, you can go for these spectacular homemade hamburger buns. They’re a little sturdier than the squish-buns but not quite so chewy as the pretzel ones. 

And if you want to try to do this low carb, you can substitute lettuce leaf wraps for the buns. It’ll be messy but delicious.

Let’s get cheesy! Slices of American cheese are the most authentic choice for a Big Mac hamburger, so it’s what I went with here. If you’d like to switch it up a little, you can sub in shredded cheddar cheese or pepper jack cheese.

You can use sliced pickles if you like, or chop your pickles up into smaller pieces so it’s easier to get a little bit of pickle in each bite. 

I also use homemade Big Mac sauce (Burger sauce) or Thousand Island dressing for the “special sauce” Big Mac component. It’s basically a copycat Big Mac sauce. If you want a faster solution, you can use Chick Fil A sauce for a similar look and taste. 

Big Mac Sloppy Joe

The equipment list for our Big Mac Sloppy Joe is even shorter than the ingredients list. I’m pretty sure you have all of this around already, so the list is just to help you gather what you need to make our spectacular sloppy joes. 

Equipment

1. Large Skillet
2. Ground Beef Chopper (or Sturdy Spoon)
3. Measuring Spoons
4. Measuring Cups
5. Small Whisk or Fork 

Easy Ground Beef Recipes with Few Ingredients

Are you looking for another excellent, easy ground beef dinner recipe with few ingredients? I’m your gal!

If Big Mac recipes are your thing, try our Big Mac Casserole, Big Mac Tacos, and Big Mac Pizza. These are terrific, comforting, and easy on the old pocketbook.

Gluten-free meatballs, 15 Minute Korean Style Beef, Cheater Sesame Beef, Ground Beef Fried Rice, Homemade Gyro Meat, Bacon Cheeseburger Pasta, and Calico Beans, are all great easy recipes for using up ground beef in a hurry!

And if you’re looking for a fast and furious cocktail to have with your Big Mac Sloppy Joes, try out Hard Cider Sangria by the Glass or Mixed Berry Kombucha Margaritas. 

With all the time you saved making a wicked fast dinner and drinks, you can spend a little time putting a homemade Angel food cake together. Or keep the quick-and-easy theme going with French Yogurt Cake, Snickerdoodle Mug Cake for One, Cinnamon Toast Cake, No Bake Peanut Butter Mini Cheesecakes,  Churros Waffles, or Profiteroles. 

Big Mac Sloppy Joes

Crumble the ground beef into a medium skillet over medium heat. Sprinkle the salt and pepper over it and break it up as you brown it. 

If there is a large amount of excess grease, you can pour it off. Don’t pour it all off, though! 

Any fat in the neighborhood of 2 tablespoons or so can remain in the pan to bring more flavour to the party. Stir in the ketchup, Worcestershire sauce, granulated garlic, and granulated onion. 

In a small bowl or jar, stir or whisk together the pickle juice and cornstarch to make a slurry. Pour this into the pan and stir the ground beef mixture well, over medium-high heat, until the sauce thickens and is glossy. 

You can either serve this immediately as described below or scoop the meat mixture into an airtight container and refrigerate for up to 3 days.

Scoop a generous amount of the hot Big Mac sloppy joe mixture onto a bottom bun. Top with one slice of American cheese and garnish with shredded lettuce, diced sweet or yellow onion, and diced pickles. 

Drizzle with the burger sauce. Top with the upper half of the burger bun and serve with french fries or crispy tots.

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Big Mac Sloppy Joes

Big Mac Sloppy Joes: bringing “the golden arches” treatment to delightfully different Sloppy Joes made with seasoned beef, special sauce, lettuce, cheese, pickles, and onions. It’s all the good stuff in a Big Mac but easily made at home! Big Mac Sloppy Joes

Course Main Course, Main Dish

Cuisine American

Keyword big mac sloppy joe, big mac sloppy joe recipe, Big Mac Sloppy Joes, big mac sloppy joes recipe

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8

Calories 595kcal

Author Rebecca Lindamood

Equipment

• Skillet
• Ground Beef Chopper (or Sturdy Spoon)
• measuring spoons
• Measuring Cups
• Small Whisk or Fork

Ingredients

• 2 pounds ground beef
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1 cup ketchup plus 2 tablespoons
• 1 tablespoon Worcestershire sauce
• 1 teaspoon granulated garlic
• 1 teaspoon granulated onion
• 1/4 cup dill pickle brine
• 2 teaspoons cornstarch
• 8 hamburger rolls preferably with sesame seeds
• 8 slices American cheese or mild cheddar
• 2 cups shredded iceberg lettuce
• 1 cup chopped dill pickles
• 1 cup chopped sweet onions or green onions
• ½ cup Burger Sauce or more to taste

Instructions

• Crumble the ground beef into a medium skillet over medium heat. Sprinkle the salt and pepper over it and break it up as you brown it.
• If there is a large amount of fat, you can pour it off. Don’t pour it all off, though!
• Any fat in the neighborhood of 2 tablespoons or so can remain in the pan to bring more flavour to the party. Stir in the ketchup, Worcestershire sauce, granulated garlic, and granulated onion.
• In a small bowl or jar, stir or whisk together the pickle juice and cornstarch to make a slurry. Pour this mixture over the ground beef and stir well, over medium-high heat, until the sauce thickens and is glossy.
• Scoop a generous amount of the hot Big Mac filling onto the bottom half of a hamburger bun. Top with one slice of American cheese and garnish with shredded lettuce, onions, and dill pickles.
• Drizzle with the burger sauce. Top with the upper half of the burger bun. Repeat with remaining filling and buns and serve!

Nutrition

Calories: 595kcal | Carbohydrates: 37g | Protein: 28g | Fat: 37g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 106mg | Sodium: 1639mg | Potassium: 584mg | Fiber: 2g | Sugar: 14g | Vitamin A: 512IU | Vitamin C: 4mg | Calcium: 331mg | Iron: 4mg

Chick Fil A Pizza is the glorious combination of two of the world’s great comfort foods: pizza and fried chicken. Made with delicious fried chicken, waffle fries, and Chick-Fil-A sauce, this special pizza is for all you fried chicken lovers out there. You may think you don’t need a new recipe for pizza, but I promise you this one is well worth it!

Naturally, I recommend using Chick Fil A nuggets, waffle fries, and sauce, but if you don’t have one near you (or if it’s Sunday!) I’ve given some suggestions for substitutions below that don’t require finding parking spaces or fighting traffic at drive-thru restaurants! This easy fast food style dinner will please your whole family.

If you want the full fried chicken pizza experience, pour yourself a tall, icy glass of sweet tea (or unsweet if you’re like me!). Or maybe pour yourself a frosty Watermelon margarita because NOTHING goes better with fried chicken and pizza than watermelon!

Chicken & Pizza

Chicken & Pizza are a natural pairing whether you’re talking about a fried chicken pizza like this one, a Buffalo chicken flatbread, or a chicken taco pizza. They’re -as the old commercial used to say- two great tastes that taste great together. 

Let’s go over the list of what you need to make this powerhouse of a comfort food! It’s not complicated, thankfully.

Ingredients

1. Pre-Baked Pizza Crust
2. Fully Cooked Chicken Nuggets
3. Full Cooked Waffle French Fries 
4. Chick Fil A Sauce or Burger Sauce
5. Pizza Sauce or Marinara Sauce
6. Shredded Mozzarella Cheese
7. Shredded Monterey Jack Cheese
8. Green Onions

You can purchase a pre-baked pizza crust, or make one of your own from pizza dough using the instructions in this Big Mac Pizza recipe. And while Chick Fil A chicken is undeniably delicious, if you don’t have it nearby, you can substitute 12 of your favourite fully cooked chicken nuggets for it.

Likewise, Chick Fil A waffle fries rock, but you can sub in any other good, fully cooked waffle fries or even crinkle cut or steak fries. Just make sure they’re completely cooked before adding to the pizza. 

And ya’ll. Chick Fil A sauce is GOOD. And 100% of the proceeds from sauce sales go to fund scholarships for people who work at Chick Fil A.

But again, if you don’t have it and don’t want to order it, homemade Burger sauce makes an admirable pinch-hitter. 

Chicken Nugget Pizza

Now that we’ve got our ingredients sorted, let’s talk about equipment you need to make this recipe. I believe you should have all of the necessary bits and bobs to make this on hand already.

1. Cutting Board
2. Chef Knife
3. Measuring Cups and Spoons
4. Optional: Half Sheet Pan

Because you’re starting with a fully cooked pizza crust, you can bake the pizza directly on the rack in your oven. This will give you a crispier bottom crust. If you make sheet pan chick-fil a pizza, you’ll find your crust is softer and chewier.

Fried Chicken Pizza and More

Do you need more inspiration above and beyond a fried chicken pizza? Oh, do I have you covered. Check out some of these terrific pizza recipes here on Foodie with Family.

The Best Pan Pizza

Big Mac Pizza

Garlic Pizza

Birria Pizza

Sausage Gravy Breakfast Pizza

Pickle Pizza

Smoked Salmon Pizza

Ranch Cream Cheese Vegetable Pizza

And if you’re looking for pizza inspired dishes, try out our Pizza Bowls, Pizza Salad, Pepperoni Pizza Bialys, Pizza Gnocchi, Pizza Logs, and Pizza Frittata. 

Chick Fil A Pizza

Preheat the oven to 475ºF.

Cut nuggets and waffle fries into approximately equal sized pieces. Set them aside.

Spread ¼ cup of the Chick Fil A sauce and the pizza sauce over the pizza crust. Swirl them together as you spread the sauce.

Scatter mozzarella cheese, chicken nuggets, and waffle fries over the sauce. Top with the shredded Monterey jack cheese. 

Bake for 10 to 12 minutes on a sheet pan or directly on the oven rack, or until the cheese is melted and golden brown in patches and the chicken and fries are hot all the way through. Cooking it on the oven rack will yield a crispier crust while cooking on a sheet pan will give you a slightly softer and chewier crust.

Remove the pizza from the oven and drizzle with the remaining Chick Fil A sauce. Garnish with the green onions and serve.

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Chick Fil A Pizza

Chick Fil A Pizza is the glorious combination of two of the world’s great comfort foods: pizza and fried chicken. Inspired by the delicious fried chicken, waffle fries, and sauce at Chick Fil A, this pizza is for all you fried chicken lovers out there.

Course Appetizer, game day, Main Course, Main Dish, Snack

Cuisine American

Keyword chick-fil-a pizza, chicken finger and fries pizza

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 6

Calories 698kcal

Author Rebecca Lindamood

Equipment

• cutting board
• Chef Knife
• Measuring Cups and Spoons
• Optional: Half Sheet Pan

Ingredients

• 1 Pre-baked pizza crust
• 12 chicken nuggets
• 1 ½ cups waffle fries or a medium order from Chick Fil A
• ½ cup Chick Fil A Sauce or Burger Sauce divided
• ¼ cup pizza sauce
• 1 ½ cups shredded mozzarella cheese
• ½ cup shredded Monterey Jack cheese
• 2 green onions thinly sliced

Instructions

• Preheat the oven to 475ºF.
• Cut nuggets and waffle fries into approximately equal sized pieces. Set them aside.
• Spread ¼ cup of the Chick Fil A sauce and the pizza sauce over the pizza crust. Swirl them together as you spread the sauce.
• Scatter mozzarella cheese, chicken nuggets, and waffle fries over the sauce. Top with the shredded Monterey jack cheese.
• Bake for 10 to 12 minutes on a sheet pan or directly on the oven rack, or until the cheese is melted and golden brown in patches and the chicken and fries are hot all the way through. Cooking it on the oven rack will yield a crispier crust while cooking on a sheet pan will give you a slightly softer and chewier crust.
• Remove the pizza from the oven and drizzle with the remaining Chick Fil A sauce. Garnish with the green onions and serve.

Nutrition

Calories: 698kcal | Carbohydrates: 51g | Protein: 38g | Fat: 38g | Saturated Fat: 12g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 12g | Trans Fat: 0.05g | Cholesterol: 102mg | Sodium: 1155mg | Potassium: 698mg | Fiber: 4g | Sugar: 2g | Vitamin A: 388IU | Vitamin C: 6mg | Calcium: 288mg | Iron: 3mg

This satisfying, comforting Pulled Pork Casserole lets you get a dinner the whole family will love on the table even on busy weeknights. Saucy, succulent pulled pork with black beans and the pop of tender corn is baked under golden brown cornbread in this easy casserole. 

Serve it alone or topped with all sorts of taco goodies like sour cream, grated cheese, onions, tomatoes, avocado, and taco sauce. And best of all, this meal-in-one pan is built on leftover pulled pork and comes together about as fast as you can mix up your cornbread topper batter.

Leftover Pulled Pork Casserole

It’s no secret that I’m keen on pulled pork. I’ve got a pulled pork recipe for every taste here on FWF. 

Choose from Jack Daniels Pulled Pork, Mojo Pork, Dr. Pepper Pulled Pork, Apple Cider Pulled Pork,  Slow Cooker Honey Mustard Pulled Pork, or purchase pulled pork from your local grocery store or barbecue joint. I predict you’ll put this speedy and easy pulled pork casserole recipe into the regular rotation. 

Pulled Pork Enchilada Casserole

Let’s go over the full ingredient list so you can gather what you need. Thankfully, it is made from simple ingredients that are easy to find just about anywhere.

1. Leftover Shredded Pork
2. Barbecue Sauce or Enchilada Sauce
3. Buttermilk Cornbread Batter or a Box of Cornbread Mix
4. Canned or Cooked Black Beans
5. Canned or Cooked Corn

Optional but tasty:

6. Sour Cream or Plain Greek Yogurt, Avocado Slices or Cubes, Shredded Cheese, Taco Sauce, Hot Sauce, Sliced Olives, Diced Red Onion, Sweet Onion, or Green Onions

This is a delicious way to use up all kinds of pork leftovers from pork carnitas to pork bbq to shredded Boston Butt or pork shoulder. Many of your favourite pork recipes are good in the base layer of this casserole. Be sure to use fully cooked pork that you’ve diced or shredded in this recipe.

Like many great recipes, it’s easy to customize this casserole to your own personal preferences. Depending on how I’m feeling that day and what’s available in the pantry, I make it using barbecue sauce or enchilada sauce. 

If you choose barbecue sauce, use one you like a lot because it’ll be a defining flavour in the dish. Does pulled pork casserole Mexican style sound like your thing? Go with an enchilada sauce. 

If you go the enchilada sauce route, you can use homemade or purchased enchilada sauce in red or green. Feel free to change it up a bit, too. This delicious casserole is a great way to use up odds and ends like that half of a yellow onion, the aging bell peppers, or open can of green chiles you have languishing about in the refrigerator.

Pulled Pork Cornbread Casserole

Now let’s get into the cornbread question. I’m “Team No Sweet Cornbread” all the way, but I know that’s a divisive issue.

If you, like me, prefer your cornbread savoury, please do yourself a favour and use my Grandma’s Buttermilk Cornbread recipe to make the batter for this recipe. It’s utter perfection.

If you’re keen on a sweet cornbread crust, feel free to substitute a box of Jiffy Cornbread mix (or your preferred brand) for the cornbread topper on our pulled pork cornbread casserole. Prepare the batter as directed on the box and pour over the casserole filling as instructed in the recipe below.

And if you’re not a fan of cornbread at all (I realize theoretically that this is possible) you can most definitely substitute tater tots for the cornbread layer and cook this up the same way as instructed! Voila- you’ve made a pulled pork tater tot casserole!

Toppings aren’t strictly necessary but are the easiest and best way to make the entire family happy with their plate. Whether you -like me- enjoy a little sour cream, grated cheddar cheese, and homemade bbq sauce

Pulled Pork Casserole Recipes

When it comes to the equipment needed for this recipe, I’m happy to report that you don’t need anything crazy or exotic. I’m betting that everything on this list is already in your kitchen.

1. 9”x13” Casserole Dish
2. Measuring Cups and Spoons
3. Spoonula or Spatula
4. Oven Mitts

Pulled Pork Casserole

Preheat the oven to 425ºF. 

Stir the pulled pork, sauce, black beans, and corn together in the 9 x 13 inch pan. Gently even it out. It doesn’t have to be perfect, just approximately even.

Pour or spoon the cornbread batter evenly over the top of the pulled pork mixture. Gently level it as best you can.

Bake the casserole for 30 minutes. You want the cornbread to be set set and golden brown and sauces from the pulled pork layer to be bubbly and hot,. Let it stand for 5 minutes before serving.

Scoop from the pan into bowls and garnish with desired toppings.

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Pulled Pork Casserole

This satisfying, comforting Pulled Pork Casserole lets you get dinner on the table in a flash on even the busiest nights. Saucy, succulent pulled pork with black beans and sweet corn is baked under golden brown cornbread.

Course barbecue, dinner, lunch, Main Course, Main Dish, supper

Cuisine American, southwestern, Tex Mex

Keyword leftover pulled pork casserole, pulled pork casserole, pulled pork casserole recipe, pulled pork cornbread casserole

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 8

Calories 549kcal

Author Rebecca Lindamood

Equipment

• 1 9×13 baking dish
• Measuring Cups and Spoons
• 1 Spoonula or Spatula
• 1 oven mitts

Ingredients

• 6 cups Leftover Pulled Pork
• 2 cups Barbecue Sauce or Enchilada Sauce
• Buttermilk Cornbread Batter or a Box of Cornbread Mix batter prepared according to box instructions
• 1 can Black Beans drained and rinsed (or 1 ½ cups cooked black beans, drained and rinsed)
• 1 can sweet Corn drained (or 1 ½ cups cooked corn, drained)

Optional but tasty:

• Sour Cream or Plain Greek Yogurt Avocado Slices or Cubes, Grated Cheese, Taco Sauce, Hot Sauce, Sliced Olives, Diced Red Onion, Sweet Onion, Green Onions, Cilantro

Instructions

• Preheat the oven to 425ºF. (See notes)
• Stir the pulled pork, sauce, black beans, and corn together in the 9 x 13 inch pan. Gently even it out. It doesn’t have to be perfect, just approximately even.
• Pour or spoon the cornbread batter evenly over the top of the pulled pork mixture. Gently level it as best you can.
• Bake for about 30 minutes, or until the cornbread is set and golden brown and sauces from the pulled pork layer are bubbly and hot. Let it stand for 5 minutes before serving.
• Scoop from the pan into bowls and garnish with desired toppings.

Notes

Please note that the nutritional information is approximate and is based on the casserole itself and not any garnish that may be added.

 

Please also note that if you’re using a boxed cornbread mix, you may need to lower your oven temperature to that of the instructions on the box.

Nutrition

Calories: 549kcal | Carbohydrates: 80g | Protein: 28g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.3g | Cholesterol: 76mg | Sodium: 1999mg | Potassium: 441mg | Fiber: 6g | Sugar: 52g | Vitamin A: 563IU | Vitamin C: 8mg | Calcium: 132mg | Iron: 3mg

Full of fantastic texture and nobbly with black beans, these hearty and flavourful black bean quinoa burgers made with simple ingredients satisfy serious veggie burger cravings with big taste. They’re obviously not meat, but they don’t need to be because they stand on their own merits.

Even my meat loving fellas around here love these black bean and quinoa burgers madly. Whether you serve the bean fritters on a super soft brioche bun or on a salad, they’re sure to make you come back for more.

The best part is that not only are they mercifully easy to whip together, but they’re also super budget-friendly and can be made gluten-free quite simply by using gluten free breadcrumbs. Otherwise, they’re naturally free of gluten!

Quinoa Black Bean Burger

These bean burgers are a nutritional powerhouse courtesy of quinoa and black beans. Quinoa is not only packed full of protein, but is also a great source of zinc, fiber, folate, and antioxidants. 

Black beans are chock full of plant-based protein and antioxidants, too, but they also pack a serious punch of calcium, magnesium, manganese, copper, potassium, vitamin B6, quercetin, and saponins. Beans truly are good for your heart!

Of course, all that wouldn’t amount to -ahem- a hill of beans if the black bean quinoa burgers didn’t taste good. Thankfully, they are GREAT!

Black Bean and Quinoa Burger

Let’s knock out this ingredient list. It might look lengthy, but it takes longer to gather the ingredients than pull these together, so don’t let that worry you.

1. Quinoa
2. Canned or Cooked Black Beans
3. Panko Bread Crumbs
4. Best Thing Tomatoes or Tomato Paste
5. Olive Oil
6. Onion
7. Cilantro or Parsley
8. Taco Seasoning
9. Burger Buns or Lettuce Leaves (optional for serving)

If you’re looking to make black bean quinoa burgers at super speed, you can buy packets of pre-cooked quinoa and canned beans to cut down on prep time. You can certainly cook your own dried beans and quinoa for this hearty veggie burger recipe, but be aware the shortcuts exist for your help!

I use regular, plain panko bread crumbs, but you can (as I mentioned before) sub in gluten-free bread crumbs if you prefer. Alternatively, if you don’t care whether your vegetarian black bean burgers stay vegetarian, you can sub in an equal quantity of crushed pork rinds. 

When it comes to the tomato paste portion of the programme, I’m team Best Thing Tomatoes ALL THE WAY. If you don’t have any on hand and have no desire to make them, an equal portion of tomato paste will do the job quite well. 

I always grate my onion for these burgers as opposed to mincing or dicing them for a couple of reasons. I like the way they disperse into the burger texturally when they’re grated. 

This also makes it easier for a couple of the folks in this house who object to the visible presence of onions. I think the burgers hold together better when the onion is grated, too.

I like to make this veggie burger recipe on busy nights, so I take another short-cut in the form of using taco seasoning. You can substitute a combination of chili powder, cumin, garlic powder, onion powder, black pepper, and chipotle chile pepper powder if you so desire.

Black Bean & Quinoa Burger

There isn’t a whole lot of equipment needed for this quinoa burger recipe, and what it does require, you’re likely to have on hand already. You do have some options, though, so let’s review.

1. Mixing Bowl
2. Measuring Cups and Spoons
3. Box Grater
4. Sturdy Spoon (and/or Potato Masher)
5. Frying Pan or Sheet Pan (plus parchment paper) or Air Fryer
6. Spatula
7. Plates

You can get by with using a sturdy spoon because you don’t need to mash the beans into oblivion; just break them up a bit. This is not a recipe requiring a food processor. 

That said, it’s a much easier and quicker process if you use a potato masher to squash everything together. You’re just looking to break it up until you can form patties with the mixture.

I like to cook these black bean burgers in a frying pan in a bit of oil for maximum crispy edges. But you can most certainly opt to lightly spritz them with oil and cook in an oven or an air fryer. The printable recipe contains instructions for all of the above!

If you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. Reheat in a frying pan, air fryer, or hot oven!

Canned Bean Recipes

Canned beans are such a wonderful way to fast-track your dinner preparations. Filled with nutrients, budget-friendly, and easily customizable, beans should have a regular place on your dinner table!

Are you looking for more great canned bean recipes? Try out our 10 minute black bean tacos,  spicy baked beans, beans and greens, breakfast baked beans, Calico Bean Casserole, and 5 Ingredient Taco Soup, among others. 

​Do you desperately desire more black bean veggie burgers? I have you covered there, too, with Taco Black Bean Burgers, Roasted Sweet Potato Black Bean Burgers, and Pizza Black Bean Burgers. Viva los bean burgers!

I highly recommend serving today’s healthy veggie burgers with a side of melting sweet potatoes​ or crispy baked sweet potato fries.

Black Bean Quinoa Burgers

Add all of the ingredients to a large mixing bowl and smash together with a potato masher or sturdy spoon just until the mixture holds together when squeezed. Form 8 to 10 patties and place them on a plate.

To Cook in a Frying Pan (preferred method):

Position a frying pan over medium heat to medium high heat and swirl in about ¼ cup of olive oil. When it is shimmery, gently ease the black bean patties into the pan. 

Let them fry, undisturbed, for 3 minutes on the first side, or until the bottoms of the burgers are crispy and deeply browned. Gently turn over and fry for 3 minutes on the second side. 

To Bake in the Oven:

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

Brush or spritz both sides of the patties with olive oil and arrange them on the prepared baking sheet in a single layer with ample space between them. Bake for 20 to 25 minutes, flipping the burgers over halfway through cooking.

To Cook in the Air Fryer:

Preheat the air fryer to 375ºF. 

Brush or spritz both sides of the patties with olive oil and arrange them in the air fryer basket in a single layer with ample space between them. You may need to do more than one batch.

Cook for 3 to 4 minutes before flipping the burgers over gently. Air fry for an additional 3 to 4 minutes.

To Serve and Store:

Serve on buns or on lettuce leaves with your choice of condiments. Store leftovers in the refrigerator in an airtight container for up to 3 days.

Print

Black Bean Quinoa Burgers

Full of fantastic texture and nobbly with black beans, these hearty and flavourful quinoa black bean burgers satisfy serious veggie burger cravings. They’re obviously not meat, but they don’t need to be because they stand on their own merits. Even my meat loving fellas around here love these black bean and quinoa burgers madly. Whether you serve the black bean fritters on buns or on a salad, they’re sure to make you come back for more.

Course Main Course, Main Dish, vegetarian main dish

Cuisine American

Keyword black bean burger, black bean burger with quinoa, black bean quinoa burger, quinoa black bean burger, quinoa burger

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Servings 8

Calories 131kcal

Author Rebecca Lindamood

Equipment

• mixing bowl
• Measuring Cups and Spoons
• box grater
• Sturdy Spoon (and/or Potato Masher)
• Frying Pan or Sheet Pan (plus parchment paper) or Air Fryer
• spatula
• Plates

Ingredients

• 1 cup cooked quinoa
• 2 cans or 4 cups black beans, drained and rinsed
• 1 cup panko bread crumbs
• ¼ cup best thing tomatoes or tomato paste
• ⅓ cup water
• ¼ cup olive oil plus extra for cooking
• ½ onion grated
• ½ cup chopped cilantro or parsley
• 3 tablespoons taco seasoning

Optional for serving:

• Buns or lettuce leaves

Instructions

• Add all of the ingredients to a large mixing bowl and smash together with a potato masher or sturdy spoon just until the mixture holds together when squeezed. Form 8 to 10 patties and place them on a plate.

To Cook in a Frying Pan (preferred method):

• Position a frying pan over medium high heat and swirl in about ¼ cup of olive oil. When it is shimmery, gently ease the black bean patties into the pan.
• Let them fry, undisturbed, for 3 minutes on the first side, or until the bottoms of the burgers are crispy and deeply browned. Gently turn over and fry for 3 minutes on the second side.

To Bake in the Oven:

• Preheat the oven to 350F. Line a baking sheet with parchment paper.
• Brush or spritz both sides of the patties with olive oil and arrange them on the prepared baking sheet in a single layer with ample space between them. Bake for 20 to 25 minutes, flipping the burgers over halfway through cooking.

To Cook in the Air Fryer:

• Preheat the air fryer to 375ºF.
• Brush or spritz both sides of the patties with olive oil and arrange them in the air fryer basket in a single layer with ample space between them. You may need to do more than one batch.
• Cook for 3 to 4 minutes before flipping the burgers over gently. Air fry for an additional 3 to 4 minutes.

To Serve and Store:

• Serve on buns or on lettuce leaves with your choice of condiments. Store leftovers in the refrigerator in an airtight container for up to 3 days.

Notes

Please note that nutritional information is for the black bean burgers only. It does not take into account toppings or buns or lettuce wraps.

Nutrition

Calories: 131kcal | Carbohydrates: 13g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 198mg | Potassium: 154mg | Fiber: 2g | Sugar: 2g | Vitamin A: 282IU | Vitamin C: 3mg | Calcium: 23mg | Iron: 1mg

Hold onto your socks, because Sausage Gravy Breakfast Pizza just might knock them off! This ultimate comfort food mashup is coming soon to a breakfast, brunch (or dinner!) table near you.

Chewy pizza crust is topped with cheesy, fluffy scrambled eggs, savoury, flavourful, creamy sausage gravy, and fragrant chives in this delightfully different pizza. Pizza crust stands in for buttery biscuits in this delicious breakfast recipe that’s equally at home on a regular day or Christmas morning.

If your instinct is to pearl clutch when you hear about someone messing around with sausage gravy, just stick with me. This perfect breakfast sausage gravy pizza is worth keeping your mind open for. 

Sausage Gravy Pizza

Classic sausage gravy is the ne plus ultra of the breakfast food world. It’s everything. And it’s so much better than tomato sauce or pizza sauce on this particular easy breakfast pizza recipe.

Savoury, meaty, creamy, and oh-so-comforting, it’s the kind of food that makes you happy. It’s ever so easy to make, but I have a tendency to get a little out of control and make more than we need for a single breakfast. 

This sausage gravy pizza was born of the need to use up leftover sausage gravy but it has earned a place in our regular rotation by virtue of its utter deliciousness. There’s not a person in this home that can resist sausage gravy breakfast pizza.

Breakfast Pizza

Let’s go over ingredients for this ultimate breakfast pizza. It’s a pretty forgiving recipe, allowing for some substitutions.

1. Eggs
2. Milk or Cream
3. Cheese
4. Butter
5. Naan or Pre-made pizza crust or Pita Bread
6. Sausage Gravy
7. Chives or Green Onions
8. Salt and Black Pepper

You’re going to be making super fast, cheesy scrambled eggs as the first layer on top of your breakfast pizza. If you follow the instructions scrupulously, the eggs may appear to be underdone for your usual liking. 

Remember, though, that they’re going to continue cooking while the pizza bakes. So go easy on that first cook in the frying pan!

As for the cheese, you can choose any cheese you love with eggs. I incline toward cheddar cheese, Monterey Jack cheese, or mozzarella cheese for this pizza.

Breakfast Pizza with Sausage Gravy

And your breakfast pizza will be built on either a pre-made naan bread, pita bread, or pre-baked pizza crust. If you’d like a classic pizza crust for your breakfast pizza, you can purchase a pre-baked crust or make your own from pizza dough using the instructions in the notes of this recipe. 

A pre-made naan bread or pita bread are great alternative pizza crusts, each having their own charms. Both naan and pita yield a softer-crusted breakfast pizza than a pizza shell. 

Choose your crust according to the time you have available and your personal preference. I almost always have pizza shells on hand in the freezer, and like the extra body and chew provided by them. 

As I said, I use leftover sausage gravy for this pizza. You can certainly make a fresh batch of homemade sausage gravy or purchase some from a favourite restaurant if you prefer. 

Now some folks get a little up in arms if you approach their sausage gravy with anything resembling greenery, but I’m going to insist on it here. The subtle, fresh pop of onion flavour that chives or green onions contribute to the finished breakfast pizza cannot be beat. 

And whatever anyone says, I’m always going to be Team Parsley Garnish on sausage gravy. I’ll politely go toe-to-toe with your blessed grandma over it if you like.

It tastes better and -frankly- just plain looks nicer, too. Go on, try it once. I’ll wait here. 

Breakfast Sausage Gravy Pizza

Our equipment list for the sausage gravy breakfast pizza is nice and brief. You’re almost certain to have all that you need to make them on hand already.

1. Large Nonstick Skillet 
2. Measuring Cups and Spoons
3. Whisk
4. Silicone Spatula or Spoonula
5. Mixing Bowl
6. Chef Knife
7. Cutting Board
8. Half Sheet Pan or Perforated Pizza Pan (optional: parchment paper)

Silicone spatulas and spoonulas are my secret weapon in making the fluffiest scrambled eggs. They gently but thoroughly keep the sides and bottom of the frying pan clean and don’t scratch even delicate non-stick surfaces.

The real choice you have to make when it comes to equipment is whether you want a crispier or softer crust. Whichever pizza crust option you choose, the pan is the real hero in delivering your desired crust texture.

If you bake the pizza on a perforated pizza pan, it will become much crispier. Opting for baking it on a sheet pan lined with parchment paper will give you a much softer and more yielding pizza.

If you want a crispy pizza and don’t have a perforated pan, you can cheat a little. Because you are using a prebaked pizza crust, naan, or pita bread, you’re starting with some structure and body already.

The trick goes like this: build your pizza on the backside of a sheet pan and gently ease it directly onto the rack of your pre-heated oven. Bake as directed, then use tongs to pull the finished pizza back onto your sheet pan. Voila!

You do run a little risk of some of the sausage gravy or cheese dripping over the edge of the pizza onto the floor of your oven. If this worries you, place a pan on the rack below the one on which you’re cooking the pizza to catch any overflow.

Breakfast Recipes

Man cannot live by sausage gravy breakfast pizza alone (although I am willing to try…) Here are some more fabulous breakfast options to serve with or in place of our delicious breakfast pizza.

Bring slow cooker Breakfast baked beans to your breakfast table and you’ll wonder how you ever lived without them. If another unique but irresistible breakfast pizza is more your jam, try this Bacon Jam Spinach and Asiago Breakfast Pizza on for size. 

For all my savoury breakfast loving people, I present glorious Ham and Cheese croissants, too. If you’re looking to keep it easier, give our Spicy Bacon Cheddar Zucchini Breakfast Muffins a go. 

You can please your sweet tooth with Banana Bread French Toast Cups, Carrot Cake Cinnamon Rolls, Churro Waffles, French Yogurt Cake,  Señorita Bread, or Croissant Bread Pudding. 

Don’t forget to add something to drink! Dulce de Leche Chai Latte is a natural choice, but so is a Dirty Chai, Vietnamese Iced Coffee, or some Snickerdoodle Coffee Creamer for your morning cuppa joe. 

Sausage Gravy Breakfast Pizza

Preheat the oven to 350ºF with a rack positioned in the center.

Whisk together the eggs, cream, salt, and pepper in a liquid measuring cup or mixing bowl until even in colour. Set this aside while you heat butter in a non-stick large skillet over medium low heat. 

Pour the egg mixture into the melted butter and let it cook for 1 minute, undisturbed. Using a silicone spatula, gently stir the eggs in a circle, scraping the bottom and sides of the pan. Cook just until the eggs are set in a fluffy curd, or for no more than 3 minutes. 

The eggs should be very moist and soft set but not runny. You do not want to cook the eggs to the point of being dry.

Sprinkle 1 cup of the cheese over the eggs, stir gently to combine, once again scraping sides of pan, and remove the pan from the heat. Scoop the eggs onto the pizza shell, naan, or pita bread, leaving 1-inch of crust clear around the outer perimeter.

Dollop the 1 1/2 cups of the sausage gravy around the eggs and sprinkle the remaining cheese over the places where the egg is exposed. Slide the pizza into the oven (on a sheet pan lined with parchment paper, perforated pizza pan, or directly onto the rack) and bake until the cheese is fully melted and the sausage gravy is bubbly. 

If you’d like a little more golden brown kissing your sausage gravy and cheese, you can slide the pizza under the broiler for just a couple of minutes. Watch it carefully, though, to prevent burning.

Remove the pizza from the oven and garnish immediately with chopped chives or green onions. Let it stand on a baking sheet or cutting board for 3 to 5 minutes before slicing and serving with the remaining sausage gravy for dipping.

Note: If you are using leftover sausage gravy, please reheat it gently before adding it to the pizza. 

Print

Sausage Gravy Breakfast Pizza

Hold onto your socks, because Sausage Gravy Breakfast Pizza just might knock them off! This ultimate comfort food mashup is coming soon to a breakfast, brunch (or dinner!) table near you. Chewy pizza crust is topped with cheesy, fluffy scrambled eggs, savoury, flavourful, creamy sausage gravy, and fragrant chives in this deliciously different pizza. Made on naan bread (or pre-baked pizza shells, homemade or purchased), these pizzas come together in just moments, too!

Course Breakfast, brunch, dinner, lunch, Main Course, Main Dish, supper

Cuisine American

Keyword breakfast pizza, breakfast sausage gravy pizza, sausage and gravy breakfast pizza, sausage gravy breakfast pizza, sausage gravy pizza

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 6

Calories 653kcal

Author Rebecca Lindamood

Equipment

• Non-stick Frying Pan
• Measuring Cups and Spoons
• whisk
• Silicone Spatula or Spoonula
• mixing bowl
• Chef Knife
• cutting board
• Half Sheet Pan or Perforated Pizza Pan

Ingredients

• 1 12- inch prebaked pizza shell or 2 prepared naan breads or pita breads See notes
• 2 tablespoons butter
• 5 large eggs
• ¼ cup heavy cream or milk
• 1 teaspoon kosher salt
• ½ teaspoon coarsely ground black pepper
• 2 cups Monterey Jack cheddar, or mozzarella cheese or a blend, divided
• 3 cups sausage gravy divided

Instructions

• Preheat the oven to 350ºF with a rack positioned in the center.
• Whisk together the eggs, cream, salt, and pepper in a liquid measuring cup or mixing bowl until even in colour. Set this aside while you heat butter in a non-stick large skillet over medium low heat.
• Pour the egg mixture into the melted butter and let it cook for 1 minute, undisturbed. Using a silicone spatula, gently stir the eggs in a circle, scraping the bottom and sides of the pan. Cook just until the eggs are set in a fluffy curd, or for no more than 3 minutes.
• The eggs should be very moist and soft set but not runny. You do not want to cook the eggs to the point of being dry.
• Sprinkle 1 cup of the cheese over the eggs, stir gently to combine, once again scraping sides of pan, and remove the pan from the heat. Scoop the eggs onto the pizza shell, naan, or pita bread, leaving 1-inch of crust clear around the outer perimeter.
• Dollop 1 ½ cups of the sausage gravy around and over the eggs and sprinkle the remaining cheese over the places where the egg is exposed. Slide the pizza into the oven (on a sheet pan lined with parchment paper, perforated pizza pan, or directly onto the rack) and bake until the cheese is fully melted and the sausage gravy is bubbly.
• If you’d like a little more golden brown kissing your sausage gravy and cheese, you can slide the pizza under the broiler for just a couple of minutes. Watch it carefully, though, to prevent burning.
• Remove the pizza from the oven and garnish immediately with chopped chives or green onions. Let it stand on a baking sheet or cutting board for 3 to 5 minutes before slicing and serving with the remaining sausage gravy for dipping.

Notes

To make your own pre-baked crust for your breakfast pizza, you can purchase a pre-baked crust or make your own using the instructions in the notes of this recipe.

If you are using leftover sausage gravy, please reheat it gently before adding it to the pizza.

Nutrition

Calories: 653kcal | Carbohydrates: 33g | Protein: 32g | Fat: 43g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.3g | Cholesterol: 238mg | Sodium: 1551mg | Potassium: 295mg | Fiber: 1g | Sugar: 2g | Vitamin A: 681IU | Vitamin C: 1mg | Calcium: 383mg | Iron: 4mg