Peanut butter overnight oats

You will love these overnight oats that are loaded with peanut butter, oats, peanuts and a few other ingredients you probably have on hand. You can’t go wrong with overnight oats for breakfast as they will leave you feeling fueled and full until lunch time.

What’s great about these oats is that they are great for everyone! Make a couple of servings on Sunday night and you’ll have breakfast for your family for the week. Another great thing about oatmeal and peanut butter is that it’s so versatile. This recipe can be scaled up or enjoyed as is! Definitely keep reading to find out why you’ll love these oats so much.

Why you’ll love peanut butter overnight oats

Here’s why you’ll love these oats:

• Oats make the best meal prep breakfast.

• These oats are loaded with peanut butter for all my peanut butter lovers!

• They take just 5 minutes of preparation time.

• These oats are made in one jar for minimal mess and clean up.

• They are packed with whole grains, carbs and healthy fats.

• Additionally, try these peanut butter and jelly overnight oats.

Ingredients in peanut butter overnight oats

With just 6 simple ingredients you can whip up this peanut butter oatmeal. Let’s take a minute to break down all the ingredients.

Oats are the main event. We will be using 1/2 cup.

Use almond milk, or any milk of choice. Cows milk, almond milk or oat milk will all work.

Natural creamy peanut butter works best in this recipe.

Salted peanuts add the best crunch!

A teaspoon of chia seeds add many nutrients and add a gel-like texture.

A bit of maple syrup adds an all natural sweetness.

How to make overnight oats

One of the great things about these peanut butter oats is that they can be made in 5 minutes. The hard part is letting them chill in the fridge (patience people!). These oats need to chill for at least 4-6 hours or overnight (hence their name lol).

STEP 1

Firstly, grab a mason jar with a lid or a small storage container. Either option works well!

STEP 2

Secondly, add all the ingredients in the jar. Mix until all the ingredients together until they are combined really well.

STEP 3

Thirdly, put the lid on the mason jar and store them in the fridge overnight (or for 4-6 hours).

STEP 4

Enjoy them in the morning (add an extra drizzle of peanut butter on top if you please!)

Variations and substitutes

Here are a couple variations and substitutes that you can use to switch up these oats to your liking.

Milk. To get creamy overnight oats you’ll want to use milk. Please don’t use water! Cows milk, almond milk, oat milk, or any diary free milk of choice will work nicely in this recipe.

Peanut butter. You can use creamy or crunchy peanut butter. Make sure you use an all natural kind as processed nut butters have added chemicals and sugars. Give your natural peanut butter a good stir as it may have a layer of oil on top.

Salted peanuts. Feel free to omit the peanuts for another type of nut or seed. Cashews and almonds also work well in this recipe.

Maple syrup. Pure maple syrup works best in this recipe but you can also use honey! Or omit the natural sweeteners all together.

Toppings for oatmeal

While these peanut butter oats are absolutely delicious on their own, they can also be enjoyed with a wide variety of toppings. Here are some toppings for oatmeal that you’ll love!

More peanut butter. If you’re a peanut butter lover, top these oats with an extra tablespoon of peanut butter. Extra peanut butter is always a good idea.

Fresh fruit. Fresh fruit is always a good idea when it comes to oatmeal. Feel free to top these oats with freshly sliced bananas, blueberries, strawberries or raspberries.

Dried fruit. Another great option is dried fruit which will add all natural sweetness. Add some raisins or dried cranberries on top!

Nuts. Add some more salted peanuts on top! Or you can add almonds, walnuts or cashews for an extra crunch! Nuts also add healthy fats.

Seeds. Add some crunchy seeds on top like pumpkin seeds, hemp seeds or more chia sseeds.

Frequently asked questions

How to make overnight oats?

Overnight oats take 5 minutes of preparation time and 4-6 hours of chilling time. Simply mix all the ingredients together in a mason jar and set the jar in the fridge overnight.

How long do overnight oats last?

While overnight oats are best when enjoyed the next morning. They can be stored for 2-3 days without getting too soggy so they make a great meal prep breakfast. You can also make a few extra and store them in the fridge for 2-3 days so you have a few extra breakfasts on hand.

Are whole grain oats gluten free?

To make sure your oats are gluten free, buy certified gluten free oats. Regular oats are possibly cross contaminated with wheat products.

Other oatmeal recipes ideas

If you’re an oats lover certainly give these other oatmeal recipes a try.

Peanut Butter and Jelly Overnight Oats

Cake Batter Overnight Oats

Chocolate Peanut Butter Overnight Oats

Blueberry Vanilla Overnight Oats Recipe

Apple Cinnamon Overnight Oats

Chia Seed Oatmeal

Did you make this recipe?

If you do give this peanut butter overnight oatmeal recipe a try, please let me know! Please leave a comment with a star rating below. Your reviews and comments help support Brae’s Bites and allows me to continue to make delicious recipes! 

For some more recipe inspiration, you can also find and follow me on Instagram and Pinterest! Also, if you make a recipe, share a photo and tag me @braesbites.

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Peanut Butter Overnight Oats (Easy Breakfast)

Peanut butter lovers these peanut butter overnight oats are for you! With just 6 ingredients, 5 minutes of preparation, and overnight chilling time in the fridge, you'll have yourself an easy meal prep breakfast.

Course Breakfast

Cuisine American

Keyword Almond milk overnight oats, Chocolate peanut butter overnight oats, creamy overnight oats, oatmeal and peanut butter, peanut butter oats

Prep Time 5 minutes minutes

Total Time 6 hours hours

Servings 1

Calories 464kcal

Ingredients

• ½ cup oats
• ⅔ cup almond milk oat milk or cows milk
• 2 tbsp peanut butter
• 1 tbsp salted peanuts
• 1 tsp chia seeds
• 1 tsp maple syrup

Instructions

• Grab a mason jar with a lid or a small storage container. Either option works well!
• Add all the ingredients in the jar. Mix until all the ingredients together until they are combined really well.
• Put the lid on the mason jar and store them in the fridge overnight (or for 4-6 hours).
• Enjoy them in the morning (add an extra drizzle of peanut butter on top if you please!)

Nutrition

Calories: 464kcal | Carbohydrates: 43g | Protein: 17g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 12g | Trans Fat: 1g | Sodium: 401mg | Potassium: 437mg | Fiber: 8g | Sugar: 8g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 280mg | Iron: 3mg

The post Peanut Butter Overnight Oats (Easy Breakfast) appeared first on Braes Bites.

Creamy chicken noodle soup

Cozy soup on a cold day is always a win in my book. For all my soup lovers, especially those that love chicken noodle, you’re going to love this creamy chicken noodle soup recipe. It’s loaded with veggies, chicken, and noodles that are all in a creamy broth. Pair this soup with a salad or some crackers and bam – you’ll have an easy weeknight dinner. Also, this recipe makes a large batch so you’ll likely have left overs on hand for a few days!

Ingredients in creamy chicken noodle soup

Let’s take a minute to break down the ingredients in this soup. You’re going to need standard chicken and noodle soup ingredients plus a few extra additions.

Chicken breast. For this recipe you’ll want to use 2 pounds of chicken. Anywhere from 2-3 chicken breasts will work.

Carrots. Peel and finely chop a large bag of carrots. You should have about 2-3 cups of carrots.

Celery. Finely chop one head of celery. You should have 2-3 cups of celery just like the carrots.

Yellow onion. We are going to sauté one large yellow onion with the carrots and celery.

Garlic. Fresh garlic is key for this creamy chicken noodle soup! You’ll need four cloves of fresh garlic minced.

Here are the seasonings we are working with: thyme, parsley, salt, pepper, crushed red pepper.

Milk. One cup of milk adds creaminess and flavor. You can use whole milk, half and half, or buttermilk.

Chicken broth. To create the broth of this soup we will use eight cups of chicken broth.

Lemon. Fresh lemon juice adds a zing of flavor! Make sure to use one fresh lemon.

Spinach. Spinach adds greens and nutrients. If you aren’t a fan of spinach you can also use baby kale.

Cream cheese. For a bit of creaminess, we will add a bit of cream cheese at the very end of cooking. Cream cheese adds the perfect amount of creamy flavor and texture.

Cheddar cheese. For an extra bit of creamy flavor, we will mix in 1/2 cup to 1 cup of cheddar cheese. The addition of both cream cheese and cheddar cheese creates the best creamy chicken broth base.

Elbow pasta. Lastly, pasta! What is chicken noodle soup without the pasta? For this recipe, I recommend cooking the pasta separately in a pot. Then add in the desired amount of pasta to your serving.

You’re going to love this chicken noodle soup recipe!

This creamy chicken noodle soup recipe is going to become your families new favorite recipe.

• This soup makes a large batch.
• Chicken noodle soup is freezer friendly.
• It has the perfect amount of creaminess.
• You can adjust this soup to your liking (more/less creaminess, more/less veggies, etc!)
• This soup is packed with protein!
• Creamy chicken noodle soup is the best family friendly meal.
• It is really easy to make.

How to make

STEP 1

Grab a large soup pot and put it on the stove over medium heat. Add two tablespoons of oil. Add in the chopped carrots, celery and onion. Sauté for about 5 minutes. Then add in the freshly minced garlic. Sauté for another 3-4 minutes.

STEP 2

Push the veggies to one side of the pot. Add in the chicken breast on the other side. Sear the chicken breast for 2 minutes on each side. Once the chicken is browned on both sides, mix it together with the veggies. Add in the seasonings and mix to combine. Now add in the chicken broth and bring the soup to a boil.

STEP 3

Meanwhile, cook the pasta. In a separate pot on the stove, bring a medium pot of water to a boil and cook your noodles according to the package. Drain and set aside. Cooking the noodles separately will ensure that the noodles don’t soak up all of the creamy broth!

STEP 4

Once you bring the soup to a boil, let it boil for at least 10 minutes or until the chicken is cooked through to 165 degrees. Remove the chicken from the soup and chop it or shred it on a cutting board. Then add the chicken back to the soup.

STEP 5

Keep the soup at a strong simmer. Add in the fresh lemon juice and milk. Then stir in the spinach, cream cheese, and shredded cheese. Mix until all the ingredients are combined (no chunks of cream cheese and the spinach is wilted). Let the soup simmer for another few minutes.

STEP 6

Add in the cooked noodles or add a scoop of the cooked noodles to each serving bowl. Add the chicken soup on top of the noodles and enjoy!

Tips and Tricks

Chop veggies before hand. This makes the soup process much easier (and faster!). Take five minutes to chop and prepare your veggies as well as gather all the other soup ingredients.

Use chicken breast or chicken thighs. I find that chicken breast works best in the recipe. However, you can also use chicken thighs by following the same instructions.

Add the cream cheese and shredded cheese at the end. To make cream of chicken and noodles soup, you’re going to want to add the diced cream cheese and shredded cheddar cheese once the soup is done cooking. Stirring these final two ingredients into the hot soup will create a creamy base.

Cook the pasta separately. To make sure the pasta doesn’t absorb all the creamy broth, you’ll want to cook the pasta separately in a large pot.

Other soup recipes you’re going to love

Here are some other soup recipes you’re going to love:

Chicken Tortellini Soup – another chicken soup but with tortellini

Sausage Butternut Squash Soup – a tasty soup that loaded with turkey sausage and frozen butternut squash

The Easiest Roasted Tomato Soup – there is nothing better than a classic tomato soup made easy with grilled cheese

Lemon Chicken Orzo Soup – another comforting chicken soup with hints of lemon and orzo

The Best Easy Taco Soup – tacos anyone?!

Gnocchi Sausage Soup – gnocchi, sausage, and parmesan cheese, all in one!

Did you make this recipe

If you make this creamy chicken noodle soup, then please don’t forget to rate this recipe or leave a comment down below! I love hearing from you and your feedback and support is super helpful to me and to other readers thinking about making this recipe.

For some more recipe and food inspiration, you can also find and follow me on Instagram and  Pinterest.

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Creamy Chicken Noodle Soup (Easy)

Creamy chicken noodle soup for all my cozy soup lovers. This recipe is made from a mixture of veggies, chicken, and noodles (of course) plus its set in a creamy broth that is packed with flavor.

Course dinner

Cuisine American, Italian

Keyword cream of chicken and noodle soup, creamy chicken noodle soup, creamy chicken noodle soup recipe

Prep Time 10 minutes minutes

Cook Time 21 minutes minutes

Servings 6

Calories 523kcal

Ingredients

• 3 cups chopped carrots
• 3 cups chopped celery
• 1 large yellow onion diced
• 4 cloves garlic minced
• 2 lbs chicken breast
• 2 tsp EACH: dried thyme and parsley
• 1 tsp EACH: salt, pepper, crushed red pepper or to taste
• 8 cups chicken broth
• 1 lemon juiced
• 1 cup whole milk
• 3 cups spinach
• 4 oz cream cheese cubbed into small pieces
• ½ cup shredded cheddar cheese
• 8 oz elbow pasta cooked separately

Instructions

• Grab a large soup pot and put it on the stove over medium heat. Add two tablespoons of your favorite cookie oil. Add in the chopped carrots, celery and onion. Sauté for about 5 minutes. Then add in the freshly minced garlic. Sauté for another 3-4 minutes.
• Push the veggies to one side of the pot. Add in the chicken breast on the other side. Sear the chicken breasts for 2 minutes on each side. Once the chicken is browned on both sides, mix it together with the veggies. Add in the seasonings and mix to combine. Now add in the chicken broth and bring the soup to a boil.
• Meanwhile, cook the pasta. In a separate pot on the stove, bring a medium pot of water to a boil and cook the noodles according to the package. Drain and set aside. Cooking the noodles separately will ensure that the noodles don't soak up all of the creamy broth!
• Once you bring the soup to a boil, let it boil for at least 10 minutes or until the chicken is cooked through to 165 degrees. Remove the chicken from the soup and chop it or shred it on a cutting board. Then add the chicken back to the soup.
• Keep the soup at a strong simmer. Add in the fresh lemon juice and milk. Then stir in the spinach, cream cheese, and shredded cheese. Mix until all the ingredients are combined (no chunks of cream cheese and the spinach is wilted). Let the soup simmer for another few minutes.
• Add in the cooked noodles or add a scoop of the cooked noodles to each serving bowl. Add the chicken soup on top of the noodles and enjoy!

Nutrition

Calories: 523kcal | Carbohydrates: 47g | Protein: 46g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 136mg | Sodium: 1578mg | Potassium: 1312mg | Fiber: 5g | Sugar: 12g | Vitamin A: 12796IU | Vitamin C: 24mg | Calcium: 238mg | Iron: 2mg

The post Creamy Chicken Noodle Soup (Easy) appeared first on Braes Bites.

Honey corn bread muffins

Corn bread makes the best addition to any meal or they can be enjoyed on their own. What’s great about these corn muffins is that they are made with simple ingredients and can be made in under 25 minutes. Who doesn’t love an easy and tasty recipe! Also these corn bread muffins can be modified to your likely. For example, you can use almond milk instead of cows milk. You can omit the canned corn. Or you can add more honey or sweetener to enhance the sweetness of these muffins. The options are endless! So make sure you keep reading to get all the details.

Chili and corn bread? Sign me up! Give these two chili recipes a try and pair them with these honey corn bread muffins.

Easy Beef Chili Recipe

Slow Cooker Turkey Chili with No Beans

Why you’ll love these corn bread muffins

• Honey corn bread muffins are slightly sweet.
• These muffins pair perfectly with chili or can be enjoyed on their own.
• They make a great thanksgiving side dish!
• These muffins are made with just nine simple ingredients.
• Alternatively, you can try this oat flour corn bread for another fun recipe using a different flour.

Ingredients in honey corn bread muffins

You will need one cup of flour to make these honey corn bread muffins.

You’ll also need one cup of corn meal to mix with the flour. Finely ground corn meal works best.

A pinch of baking soda helps to puff up these muffins.

Next up, eggs! Eggs help to bind all the ingredients.

Plain greek yogurt adds texture and moisture to make the best textured muffins. You can also use a honey greek yogurt if you prefer.

Milk also adds moisture. You’ll need 1/2 cup. You can also use almond milk or another dairy free milk of your choice.

Honey is key for honey cornbread muffins!

Lastly, canned corn for added texture and corn flavor. Using canned corn makes this recipe super quick and easy!

How to make

Making honey corn bread muffins could not be any easier. I have outlined all the steps below.

STEP 1

Preheat the oven to 350 degrees and grease a muffin pan with cooking spray.

STEP 2

Combine dry ingredients. In a medium bowl combine all the dry ingredients: flour, corn meal, baking soda and salt. Mix and set aside.

STEP 3

Whisk together wet ingredients. In a large bowl whisk together eggs, greek yogurt, milk and honey. Whisk until combined and smooth.

STEP 4

It’s time to combine everything together! Add the dry ingredients into the bowl with the wet ingredients. Mix with a spoon or spatula until combined. Now mix in the corn.

STEP 5

Bake! Add the muffin batter evenly between the twelve muffin tins and bake for 16-18 minutes. Let the muffins cool slightly and then enjoy!

Tips and tricks

Mix the wet and dry ingredients separately. This will ensure the batter is smooth and mixed evenly.

Use your favorite canned corn for ease! Drain and rinse the corn and measure out 1/2 cup to add into the batter. You can also add more corn if you’d like – add up to 1 cup!

Finely ground corn meal works best. Make sure to use a finely ground corn meal! Some corn meal can be thicker in texture which will not result in smooth and fluffy muffins. A thicker grain corn meal will change the texture and overall outcome.

Use room temperature ingredients. If possible, bring your eggs to room temperature. You can do this by letting them soak in a bowl of warm water while you gather your ingredients.

Other recipes you’ll love

Oat Flour Corn Bread

Easy Beef Chili Recipe

Slow Cooker Turkey Chili with No Beans

Corn Bread Stuffing

I love hearing from you!

Did you make these muffins? If so, I love hearing from you so please don’t forget to rate this recipe or leave a comment down below! Your feedback and support is super helpful to me and to other readers thinking about making this recipe. For some more recipe inspiration, you can also find and follow me on Instagram and Pinterest. Enjoy!

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Honey Corn Bread Muffins

These easy honey corn bread muffins are the perfect addition to any meal or can even be enjoyed on their own. Corn bread muffins are made simple and delicious with a moist texture and slightly crunchy exterior.

Course Appetizer

Cuisine American

Keyword corn bread muffins, easy corn bread muffins, honey corn bread

Prep Time 10 minutes minutes

Cook Time 16 minutes minutes

Servings 12

Calories 151kcal

Ingredients

• 1 cup flour
• 1 cup corn meal
• 1 tsp baking soda
• ¼ tsp salt
• 2 eggs
• 1 cup plain greek yogurt
• ½ cup milk
• ⅓ cup honey
• ½ cup canned corn drained and rinsed

Instructions

• Preheat the oven to 350 degrees and grease a muffin pan with cooking spray.
• Combine dry ingredients. In a medium bowl combine all the dry ingredients: flour, corn meal, baking soda and salt. Mix and set aside.
• Whisk together wet ingredients. In a large bowl whisk together eggs, greek yogurt, milk and honey. Whisk until combined and smooth.
• It’s time to combine everything together! Add the dry ingredients into the bowl with the wet ingredients. Mix with a spoon or spatula until combined. Now mix in the corn.
• Bake! Add the muffin batter evenly between the twelve muffin tins and bake for 16-18 minutes. Let the muffins cool slightly and then enjoy!

Nutrition

Calories: 151kcal | Carbohydrates: 28g | Protein: 6g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 28mg | Sodium: 133mg | Potassium: 124mg | Fiber: 2g | Sugar: 9g | Vitamin A: 61IU | Vitamin C: 0.3mg | Calcium: 39mg | Iron: 1mg

The post Honey Corn Bread Muffins (Easy!) appeared first on Braes Bites.

Slow cooker turkey chili for the win

Anyone else love a cozy bowl of chili during the fall and winter months? Chili is just one of those foods that never gets old when the air is crisp and cold and you want to warm up on the couch.

What you’re going to love about this turkey chili recipe is that it is made in the crock pot – so minimal preparation is involved. Prep, set and forget. That’s a win in my book!

Definitely take a minute to review the ingredients, storing methods, and substitute ideas down below. Also, if you’re looking for some more cozy meals – I have you covered. Keep scrolling to find some of the best cozy soup recipes!

Why you’ll love slow cooker turkey chili

Not only is this chili warm and cozy, it is also packed with flavor. Here are some other reasons why you’ll love this recipe.

• It has 34 grams of protein per serving!
• This chili is packed with flavor.
• Chili is so versatile so you can tailor it to your liking (see my substitute recommendations below)
• This recipe makes a large batch so it is perfect for a large crowd or to meal prep.
• Crock pot turkey chili is so easy to make. You can have it cooking in the crock pot in 10 minutes.
• This chili is freezer friendly! Freeze half for a later date (find my freezing instructions below)

Slow cooker turkey chili ingredients

Ground turkey is the main protein source. I recommend using 93/7 lean turkey for this recipe but feel free to use any ground turkey you like.

We will sauté some yellow onion with the turkey before adding it into the crock pot. You can also use a shallot, white onion, or red onion (I usually use whatever I have on hand).

Seasonings: chili powder, cumin, oregano, garlic powder, salt, pepper

Next up, red bell pepper and green bell pepper to add some fresh veggies. You can also use yellow or orange bell peppers – it’s a total preference!

Three peeled and chopped carrots to add some more veggies, texture and flavor.

And the last veggies we are working with is sweet potato! Sweet potato adds flavor, texture, and carbohydrates. Sweet potato paired with the turkey and tomato base makes the best combination.

Canned diced green chilis, Canned diced tomato and canned tomato sauce help make up the base of this soup. Combining these three ingredients creates the best chili base.

How to make

Making crock pot turkey chili could not be any easier. Brown the turkey, add the ingredients to the crock pot and let it cook all day long. I have outlined the key steps below!

STEP 1

Sauté the ground turkey. Sauté the ground turkey with onion and seasonings until browned and cooked through about 7-10 minutes.

STEP 2

Add all the ingredients to the crockpot. Add the ground turkey mixture to the bottom of the crock pot along with the remaining ingredients: chopped peppers, carrots, sweet potato, canned green chilis, diced tomato, and tomato sauce. Stir with a wooden spoon to combine.

STEP 3

Cook all day long! Cook the chili on high for 4-5 hours or low for 8 hours.

STEP 4

ENJOY! Enjoy the chili as is or add some of your favorite toppings like cheese or sour cream.

How to store

Leftover chili always makes the best dinner. I find that chili almost tastes better the next day or even two days after. Anyone else with me?

Store the cooled chili in an airtight container in the fridge for 5 days. To reheat the chili, simply add it to a pot on the stove or heat it up in the microwave.

Alternatively, you can freeze this chili for a later date! Do you like to meal prep some meals like me? Store this turkey chili in a freezer friendly container in the freezer for 3 months. Let the chili thaw at room temperature or add it to a large pot over the stove to defrost and heat through.

P.s these these freezer cubes are a great way to store soups and chilis in the freezer!

Substitutes and variations

Find a few substitutes and variations below. If you try something different with this recipe be sure to let me know how it works out for you in the comments below!

Ground turkey or ground beef. This chili calls for ground turkey! I find that 93/7 lean turkey works best as it offers a nice flavor and isn’t too fatty. However, you can also use ground beef! I would use a 90/10 lean beef or whatever ground beef you prefer.

Bell peppers. This recipe calls for two bell peppers: green and red. However, feel free to use any bell peppers you like. Green, red, orange or yellow will all work in this recipe.

Sweet potato or white potato. Crock pot turkey chili pairs perfectly with the diced sweet potato in this recipe. If you aren’t a sweet potato fan, feel free to substitute in a regular diced potato! Red bliss potato or a russet potato will work.

Beans. While this recipe does not call for any beans, you can definitely add in a can of your favorite beans! Make sure to drain and rinse them before adding.

Corn bread and chili

What’s chili without cornbread?!

If you love cornbread like me, definitely whip up a batch of this popular oat flour corn bread. It is soft, fluffy, and pairs perfectly with this turkey chili.

Other cozy recipes you’ll love

If you love making soups and chilis, here are some other cozy soup recipes you’re going to love.

Lemon Chicken Orzo Soup

Chicken Tortellini Soup

The Best Easy Taco Soup

Gnocchi Sausage Soup

The Easiest Roasted Tomato Soup

Did you make this chili?

I love hearing from you so please don’t forget to rate this recipe or leave a comment down below! Your feedback and support is super helpful to me and to other readers thinking about making this recipe. For some more recipe inspiration, you can also find and follow me on Instagram and Pinterest. Enjoy!

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Slow Cooker Turkey Chili with No Beans

Slow cooker turkey chili will become your go-to cozy meal when the air turns crisp and you want to throw together an easy meal for yourself or your family.

Course dinner

Cuisine American

Keyword crock pot turkey chili, ground turkey crock pot, slow cooker turkey chili, turkey chili crock pot recipe

Prep Time 10 minutes minutes

Cook Time 8 hours hours

Servings 5

Calories 234kcal

Ingredients

Ground Turkey Mixture

• 1 ½ pounds ground turkey
• ½ medium yellow onion
• 2 tbsp chili powder
• 2 tsp cumin
• 1 tsp EACH: oregano, garlic powder, onion powder, salt, pepper

Remaining Chili Ingredients

• 1 red bell pepper diced
• 1 green bell pepper diced
• 3 large carrots peeled and diced
• 1 sweet potato peeled and diced
• 1 5oz can diced green chilis
• 2 15oz can diced tomato
• 2 15oz can tomato sauce

Instructions

• Sauté the ground turkey with onion and seasonings until browned and cooked through about 7-10 minutes.
• Add the turkey mixture to the bottom of the crock pot and add in the remaining chili ingredients: chopped peppers, carrots, sweet potato, canned green chilis, diced tomato, and tomato sauce. Stir with a wooden spoon to combine.
• Cook the chili on high for 4-5 hours or low for 8 hours.
• Top with cheese and sour cream (if you'd like) and enjoy!

Notes

oat flour corn bread

Nutrition

Calories: 234kcal | Carbohydrates: 18g | Protein: 34g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 75mg | Sodium: 179mg | Potassium: 857mg | Fiber: 5g | Sugar: 6g | Vitamin A: 14356IU | Vitamin C: 54mg | Calcium: 54mg | Iron: 3mg

The post Slow Cooker Turkey Chili with No Beans appeared first on Braes Bites.

Tomato tortellini soup in the crockpot

Easy crock pot soup? Sign me up! This crock pot tortellini soup is packed with flavor, nutrients, veggies, and tortellini (of course). What you’ll love about this recipe is that it takes just a few minutes to prepare and you’ll have dinner ready before you start your day.

Why you’ll love this creamy tomato tortellini soup

Crock pot soups are great for those cozy fall and winter days, and they make dinner time so easy. What’s not to love?

• This soup is packed with veggies, tomato, and tortellini.
• It is packed with 33 grams of protein per serving.
• Tortellini soup makes a large batch so you’ll have delicious leftovers.
• This soup is very family-friendly, everyone will love it!
• It has a smidge of cream cheese for extra creaminess.
• Tomato tortellini soup is totally customizable! Take a look at my ingredient substitutes down below.

Ingredients in tomato tortellini soup

GROUND MEAT MIXTURE

Ground turkey, or ground beef or ground sausage. Turkey is the main protein source we are working with. 93/7 lean turkey works best but feel free to use any ground turkey you like. Just make sure to drain any excess fat before adding it to the crock pot.

To add some flavor to the turkey we are going to brown it with some seasonings: salt, pepper, Italian seasoning, garlic powder, onion powder, basil, oregano.

Along with the seasonings, we will add a little yellow onion!

SOUP

Carrots and celery add veggies, flavor and texture.

Chicken broth helps create the base of this soup. You can also use a chicken bone broth.

Fire roasted diced tomato and canned crushed tomatoes add the tomato flavor and texture. Fire roasted tomatoes add a smokey flavor to this soup. If you don’t have fire roasted tomatoes feel free to use regular diced tomatoes.

Lastly, some seasonings to add additional flavor: oregano, salt, pepper, garlic powder, bay leaves.

ADD INS

Cream cheese adds a creamy flavor! You can use light cream or regular cream cheese. Make sure to dice the cream cheese into small sections to it mixes nicely into the soup.

We will mix in eight ounces of cheese tortellini to make this creamy tomato tortellini soup.

Lastly, some baby spinach for added greens, nutrition and flavor. You can also use baby kale!

How to make

Just follow the five simple steps below.

STEP 1

Start out by sautéing the meat mixture on the stove in a pan. Sauté the turkey with a drizzle of oil, onion and seasonings. Cook until the turkey is browned a cooked through, about 7-10 minutes.

STEP 2

Now add the soup ingredients (along with the browned turkey) to the crock pot: carrots, celery, chicken broth, diced tomatoes, crushed tomatoes, seasonings and bay leaves.

STEP 3

Set the crock pot on low for 8 hours or high for 4 hours.

STEP 4

When the time is up, remove the bay leaves. Turn the crockpot on low. Then add in the tortellini, cream cheese and spinach. Stir to combine and put on the lid. Let the cream cheese melt into the soup, allow the spinach to wilt, and the tortellini to soften (about 15 minutes).

STEP 5

Serve soup into large soup bowls and enjoy!

Frequently asked questions

Can I freeze tortellini soup?

Yes definitely! Make the soup according to the instructions. Let the soup cool and then add it to a freezer friendly container. Store the soup in the freezer for up to three months. I recommend using these souper cubes for easy storage and reheating!

Does this soup make a large batch?

Yes! This soup makes a large batch and is delicious served the next day. I actually find the soup better the next day after it sits overnight.

Substitutes and variations

While this soup is delicious as is, you can definitely switch up some of the ingredients.

Ground turkey or ground sausage. The main protein source in this soup is lean ground turkey. However, you can use any protein you like. Ground sausage is another great option. Both sweet or spicy sausage will add lots of flavor.

Baby spinach or baby kale. You can use spinach or kale in this recipe! Both options work well and add nutrition and flavor. If you use kale, make sure to use baby kale! But, if you’re using regular kale make sure to remove any hard stems.

Canned diced tomatoes or fire roasted tomatoes. Either option works! Fire roasted tomatoes enhance the smokey flavor and adds additional flavor elements. But if you have regular canned diced tomatoes on hand, those work great as well.

Tortellini. The main and best event! Tortellinis add flavor, texture, and cheesiness. While this recipe calls for plain cheese tortellini, feel free to get creative: add in spinach tortellini, mushroom tortellini or gnocchi.

Calling all soup lovers

Here are some other soup recipes you’re going to love:

Chicken Tortellini Soup – another yummy tortellini soup with chicken!

Sausage Butternut Squash Soup – a tasty soup that uses frozen butternut squash.

Lemon Chicken Orzo Soup – comforting chicken soup with hints of lemon and pasta.

The Best Easy Taco Soup – taco Tuesday anyone?

Gnocchi Sausage Soup – gnocchi, sausage, and parmesan cheese, does it get any better?

The Easiest Roasted Tomato Soup – a classic tomato soup made easy! (pair it with a grilled cheese)

I love hearing from you!

If you make this tomato tortellini soup, then please don’t forget to rate this recipe or leave a comment down below! I love hearing from you and your feedback and support is super helpful to me and to other readers thinking about making this recipe. For some more recipe inspiration, you can also find and follow me on Instagram and Pinterest.

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Tomato Tortellini Soup in the Crockpot

Tomato tortellini soup is made in the crockpot with a mixture of ground turkey, fresh veggies, canned tomatoes and cheesy tortellini. It only requires a few simple steps and cooking time in the crock pot.

Course dinner

Cuisine American, Italian

Keyword creamy tomato tortellini soup, crock pot tortellini soup, slow cooker tortellini soup, tomato tortellini soup

Prep Time 10 minutes minutes

Cook Time 8 hours hours

Servings 5

Calories 388kcal

Ingredients

Ground Meat Mixture

• 1 ½ pound ground turkey or ground sausage
• 1 tsp EACH: salt, pepper, Italian seasoning, garlic powder, onion powder, basil, oregano
• 1 yellow onion diced

Soup Mixture

• 3 large carrots peeled and chopped, about 1 cup
• 4 stalks celery chopped, about 1 cup
• 4 cups chicken broth
• 2 14oz can fire roasted diced tomatoes with juices
• 1 28oz can crushed tomato
• ½ tsp oregano, salt, pepper, garlic powder
• 2 bay leaves

Add Ins

• 4 oz lite cream cheese cut into small pieces
• 8 oz tortellini
• 5 oz package baby spinach

Instructions

• Start out by sautéing the meat mixture on the stove in a pan. Sauté the turkey with a drizzle of oil, onion and seasonings. Cook until the turkey is browned a cooked through. About 7-10 minutes.
• Now add the soup ingredients (along with the browned turkey) to the crock pot: carrots, celery, chicken broth, diced tomatoes, crushed tomatoes, seasonings and bay leaves. Stir to combine.
• Set the crock pot on low for 8 hours or high for 4 hours.
• When the time is up, remove the bay leaves. Turn the crockpot on low. Then add in the tortellini, cream cheese and spinach. Stir to combine and put on the lid. Let the cream cheese melt into the soup, allow the spinach to wilt and the tortellini to soften. About 15 minutes.
• Serve soup into large soup bowls and enjoy!

Nutrition

Calories: 388kcal | Carbohydrates: 38g | Protein: 33g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 94mg | Sodium: 1287mg | Potassium: 721mg | Fiber: 5g | Sugar: 9g | Vitamin A: 9025IU | Vitamin C: 13mg | Calcium: 164mg | Iron: 3mg

The post Tomato Tortellini Soup in the Crockpot appeared first on Braes Bites.

Ingredients you’ll need to make the best chocolate muffins

Here is a list of the ingredients you will need:

• We will be using 2 1/2 cups of almond flour. This blanched almond flour is great from amazon! It is finely ground and usually a good price for a 3 pound bag.

• Cocoa powder adds a deep and rich chocolate flavor. Use any cocoa powder you like!

• Tapioca flour will add structure and texture to these muffins as it is a starchy flour. I buy this tapioca flour on Amazon.

• We will use a combination of baking powder and baking soda to help puff up these muffins.

• Just a pinch of salt, 1/4 teaspoon!

• Two eggs will add structure and bind everything together. Room temperature eggs work best!

• Almond milk will add moisture and liquid. You can also use cows milk or any dairy free milk of your choice.

• Pure maple syrup is a my great all natural sweetener. It adds the perfect amount of sweetness to these muffins! You can also try using coconut sugar or brown sugar.

• I like to use butter, ghee, avocado oil, or refined coconut oil as it is neutral in taste and smell. You can use all of these options as long as they are melted and cooled, and neutral in taste.

• Lastly, these dairy free chocolate chips are an all time favorite! Feel free to use any chocolate chips you love.

Moist and chewy chocolate muffins

These homemade chocolate muffins come together very quickly. They only require a few simple steps and 20 minutes of baking time and then you’ll have yourself delicious paleo muffins. Did I mention they make your house smell like chocolatey goodness? What I love about this recipe is that is uses a combination of almond flour and tapioca flour to create the perfect base for these muffins. Let’s take a minute to break down the flour ingredients below:

Flour breakdown

It is fun to use gluten free and wholesome flours while baking. As noted, this recipe calls for almond flour and tapioca flour. The combination of these two flours allows for the perfect consistency. Almond flour brings a nice texture and slight nutty flavor while the tapioca flour helps create a crisp outside with a chewy middle.

Let’s talk about almond flour! Almond flour is a very popular gluten free baking flour. One of the great things about almond flour is that it is made with only one ingredient: ground almonds. Like most nuts, almonds are high in fat and low in carbs. Due to the higher fat content, almond flour will create moist and chewy treats.

Next up, tapioca flour! I love incorporating tapioca flour into muffin recipes. It is a great gluten free flour that is quite starchy. It also works really well as a thickening agent. For these muffins, it adds a thick and chewy texture and it also helps bind everything together.

Lastly, cocoa powder! To make a tasty chocolate muffin, cocoa powder is a must. Cocoa powder is an unsweetened chocolate powder that adds a rich chocolate flavor to these muffins. Naturally, cocoa powder is very bitter but, when it is combined with the almond flour, tapioca flour and maple syrup, it makes perfectly textured and tasty muffins.

How to make the best gluten free chocolate muffins

These easy paleo chocolate chip muffins come together in just a few simple steps.

• Firstly, you’ll want to preheat your oven to 350 degrees and grease a muffin pan with cooking spray or line it with muffin liners.

• Next, in a medium bowl, combine all your dry ingredients: almond flour, cocoa powder, tapioca flour, baking powder, baking soda and salt. Mix and set aside.

• Now, whisk all your wet ingredients together in a large bowl: eggs, almond milk, maple syrup and coconut oil. Whisk until fully combined.

• Pour the dry flour mixture into the wet ingredients and fold just until combined. Then, fold in the chocolate chips. Be careful not to over mix.

• Using a spoon, scoop the batter into the 12 muffin tins. Then, sprinkle a few extra chocolate chips on top of each muffin! Place the pan in the preheated oven and bake for 20-22 minutes.

• Finally, let the muffins cool slightly before enjoying!

How to enjoy

While these muffins are absolutely delicious on their own, you can enjoy them a few different ways.

• With coffee or tea for breakfast
• Enjoy them with a yogurt bowl (muffin + yogurt and berries = YUM!)
• As a mid-morning snack to hold you over until lunch
• To take on the go when you have a busy morning
• As an afternoon snack
• Enjoy them as dessert with a scoop of vanilla or chocolate ice cream

How to store

Once your muffins have fully cooled, store them in an airtight container in the fridge for a week. Alternatively, you can store them in the freezer! Keep muffins in the freezer is always a great idea (yummy wholesome treats on hand 24/7)! Store the muffins in a freezer friendly container for up to three months. To reheat these muffins, simply let them thaw at room temperature or defrost them in the microwave.

If you love these muffins, definitely try these recipes!

Here are some other muffin recipes you’ll love:

• Healthy Banana Chocolate Muffins

• Gluten Free Peanut Butter Banana Muffins

• Jumbo Chocolate Chip Muffins

• The Best Paleo Chocolate Chip Scones

• Banana Chocolate Chip Muffins

• Vegan Blueberry Muffins

• Whole Wheat Chocolate Chip Muffins

Did you make these muffins?

If you give these chocolate muffins a try, I would really appreciate a review! You can also find and follow me on Instagram and Pinterest. I would love for you to follow along and share what you make: tag me @braesbites. I love hearing from you!

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Chocolate Muffin Recipe (Paleo, Gluten Free)

The best chocolate muffin recipe make the perfect breakfast, snack or dessert. They are made from a mixture of almond flour, cocoa powder, and tapioca flour making them paleo and gluten free.

Course Breakfast

Cuisine American

Keyword Gluten Free Muffins, Paleo Chocolate Muffins, Paleo Muffins

Prep Time 15 minutes minutes

Cook Time 17 minutes minutes

Servings 12

Calories 247kcal

Equipment

• Muffin pan

Ingredients

• 2 ½ cups blanched almond flour finely ground
• ⅔ cup cocoa powder
• ½ cup tapioca flour
• 2 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 2 eggs
• ½ cup almond milk
• ½ cup maple syrup
• ¼ cup butter, ghee, refined coconut oil, OR avocado oil melted and cooled
• ½ chocolate chips

Instructions

• Preheat your oven to 350 degrees and grease a muffin pan with cooking spray.
• In a medium bowl, combine all your dry ingredients: almond flour, cocoa powder, tapioca flour, baking powder, baking soda, and salt. Mix and set aside.
• In a large bowl, whisk together all your wet ingredients: eggs, almond milk, maple syrup, and coconut oil. Whisk until fully combined.
• Now, pour your dry flour mixture into the wet ingredients and fold just until combined. Now fold in your chocolate chips.
• Scoop the batter into 12 muffin tins. You can also sprinkle extra chocolate chips on top of each muffin if you choose!
• Bake at 350 for 20-22 minutes. Let the muffins cool for 5-10 minutes before removing them from the pan. Enjoy!

Nutrition

Calories: 247kcal | Carbohydrates: 21g | Protein: 7g | Fat: 18g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 191mg | Potassium: 114mg | Fiber: 4g | Sugar: 9g | Vitamin A: 40IU | Calcium: 126mg | Iron: 2mg

The post Chocolate Muffin Recipe (Paleo, Gluten Free) appeared first on Braes Bites.

Roasted tomato soup

Between the savory tomato soup and the crispy grilled cheese, this homemade tomato soup truly does not get more comforting. Additionally, I know we all love a soup recipe that is easy to make and requires minimal steps. And this recipe is just that. All we have to do is roast the tomatoes with garlic and onions. Add it to a pot with the remaining ingredients, blend it together, and bam – you’ll have a delicious roasted tomato soup at your finger tips. Before we jump into all the details. Let’s take a minute to break down all the ingredients.

Ingredients in roasted tomato soup

We will be using 12 Roma tomatoes and baking them in the oven along with a few other fresh ingredients.

Garlic cloves adds so much flavor! Use four cloves of fresh garlic.

Yellow onion is also roasted along with the garlic and tomatoes.

We will use both olive oil and butter to coat the veggies for roasting.

Next up, we have canned crushed tomatoes! We will add a 28oz can of crushed tomatoes along with the roasted veggies.

Freshly chopped basil is key! If you don’t have fresh basil on hand you can substitute in dried basil but use much less. Start out using a tablespoon or two.

Just a dash of honey to cut some of the bitterness from the tomatoes.

Chicken broth helps create the base of the soup and pairs nicely with the tomatoes.

Lastly, half and half for a bit of creaminess.

Grilled cheese ingredients

When it comes to make a grilled cheese, you really can’t go wrong. Grab your favorite bread, favorite cheese, some butter or mayo and you’re good to go.

• Your favorite bread. Any bread will do!

• The best cheese. The cheese on your sandwich should really be any cheese that you love. The options are endless when it comes to grilled cheese. However, here are a few of my recommendations – sharp cheddar cheese, pepper jack, gruyere cheese, or provolone.

• Butter or mayo. Using one of the two is key to creating a crispy outside.

Why you’ll love this recipe

Everybody needs a go-to easy tomato soup. For when those colder temperatures roll around or for when you’re in the mood for a comforting bowl of soup, you’ll need this easy tomato soup to turn to. Here is why you are going to love this recipe.

• It is SO easy to make and requires a few simple steps.
• Tomato soup and grilled cheesed is the best combination (or really any sandwich that you love).
• It uses a mixture of fresh tomatoes and canned tomatoes.
• This soup can be made ahead of time and also stores really well in the freezer.
• It makes a large batch so it is perfect for a crowd or to make at the beginning of the week.

Frequently asked questions

Can I make this easy tomato soup in advance?

Yes definitely! Make the soup according to the instructions. Let the soup cool and then add it to an air tight plastic container. Store the soup in the fridge for 3-4 days.

Does this soup freeze well?

Yes it does! Make a batch of the soup and freeze half of it (or all of it) for a later date. You can reheat the soup by letting it thaw at room temperature, by adding it back into a soup pot over the stove, or by defrosting it in the microwave.

How to make this easy tomato soup

STEP 1

Preheat your oven to 400 degrees and grab a large baking pan and line it with parchment paper or foil.

STEP 2

Add the halved tomatoes, garlic, and yellow onion. Drizzle them with olive oil and add the cubes of butter. Bake in the oven for thirty minutes.

STEP 3

Now, add the roasted tomato mixture to a large soup pot with the the crushed tomatoes, fresh basil, seasonings, honey, chicken broth. Put the pot on the stove over medium low heat.

STEP 4

While the soup is starting to heat up, use an immersion and blend until smooth. Or blend until the soup reaches the consistency of your liking.

STEP 5

Lastly, stir in the half and half and bring the soup to a strong simmer. Serve with a homemade grilled cheese and enjoy!

How to make a homemade grilled cheese

STEP 1

Grab all your grilled cheese ingredients: bread, cheese, and mayo/butter.

STEP 2

Heat a skillet or pan over medium heat. Add the cheese to the middle of the slices of bread and spread butter or mayo on the outside of each side of the sandwich.

STEP 3

Add the sandwich to the warm pan and cook for 2-3 minutes on one side. Then, flip to cook the other side. Cook until both sides are brown and crispy.

How to store

Prepare the soup according to the directions. Once the soup has cooled down, add it to an airtight container and store it in the fridge for 3-4 days. Simply reheat the soup on the stove or in the microwave.

Also, this soup is freezer friendly! Store the homemade tomato soup in a freezer friendly container or dish. To reheat the soup, let it thaw at room temperature. Or simply at it to a large soup pot over low heat and slowly let it thaw.

Other recipes by braes bites

Here are some other recipes you’re going to love!

Chicken Pesto Pasta Bake

One Pot Mac and Cheese

Chicken Tortellini Soup

Gnocchi Sausage Soup

Did you make this recipe?

If you give this homemade tomato soup a try, then please don’t forget to rate this recipe or leave a comment down below! The feedback is super helpful to me and to other readers thinking about making this recipe. For some more recipe inspiration, you can also find and follow me on Instagram and Pinterest!

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Roasted Tomato Soup with Grilled Cheese

This roasted tomato soup with a homemade grilled cheese is going to become your new favorite soup recipe. All you need to do is bake the tomatoes, onions, and garlic, and then immersion blend them with the remaining ingredients, it's that easy!

Course dinner

Cuisine American

Keyword easy tomato soup, homemade tomato soup, Roasted tomato soup, tomato soup and grilled cheese

Prep Time 5 minutes minutes

Cook Time 35 minutes minutes

Servings 5

Calories 220kcal

Ingredients

• 12 roma tomatoes halved
• 4 cloves garlic
• 1 medium yellow onion quartered
• 2 tbsp olive oil
• 2 tbsp butter
• 28 oz can crushed tomatoes
• ½ cup fresh chopped basil
• 1 tsp EACH: thyme, salt, pepper or salt and pepper to taste
• 1 tsp honey
• 1 ½ cups chicken broth
• ½ cup half and half

Instructions

• Preheat your oven to 400 degrees and grab a large baking pan and line it with parchment paper or foil.
• Add the halved tomatoes, garlic, and yellow onion to the pan. Drizzle them with olive oil and add the cubes of butter. Bake in the oven for thirty minutes.
• Now, add the roasted tomato mixture to a large soup pot with the the crushed tomatoes, fresh basil, seasonings, honey, chicken broth. Put the pot on the stove over medium low heat.
• While the soup is starting to heat up, use an immersion and blend until smooth. Or blend until the soup reaches the consistency of your liking.
• Lastly, stir in the half and half and bring the soup to a strong simmer. Serve with a homemade grilled cheese and enjoy!

Nutrition

Calories: 220kcal | Carbohydrates: 23g | Protein: 6g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 531mg | Potassium: 906mg | Fiber: 5g | Sugar: 14g | Vitamin A: 1809IU | Vitamin C: 38mg | Calcium: 108mg | Iron: 3mg

The post The Easiest Roasted Tomato Soup appeared first on Braes Bites.

Avocado toast with egg

If you’re new to avocado toast, you’re going to love this recipe. Avocado toast was definitely a trend at one point, but I believe it’s here to stay.

Let’s break down this avocado breakfast idea. This recipe has a layer of creamy avocado topped on top of delicious crunchy bread. On top of the avocado will add sliced tomatoes, crumbled feta, and a fried egg. Delish! Also, this avocado toast recipe is super versatile. So feel free to add any additional toppings or flavors. I listed some fun variations down below.

Ingredients in avocado toast

All you need are a few slices of your favorite bread, feta, tomato, and eggs (plus a few other ingredients if you want to switch things up). Let’s take a minute to break down the ingredients.

Toast (whole wheat or whole grain). Feel to to use any of your favorite bread or toast. I like using fresh whole grain bread or a crunchy rustic loaf.

Avocado, of course! Make sure to use ripe avocados as they are perfect for mashing. Mash the avocado on a plate with a fork to get the best consistency.

Feta adds a tangy and salty flavor. It really adds so much flavor to this recipe. If you aren’t a fan of feta feel free to use another cheese of your choice. Pepper jack and cheddar are two other great options.

Tomatoes are slightly sweet and tart and they pair nicely with the avocado and feta. Grape tomatoes (sliced in half) work best. However, feel free to use other kinds like roma, beef steak or tomatoes on the vine.

Fried egg on top of avocado toast is a must. It also adds protein! Cook your eggs in a pan with a little but of oil to crisp them up.

Salt, pepper, and red pepper flakes to taste. Avocado toast (with egg) always needs a pinch of salt, pepper and red pepper flakes!

How to make avocado toast with egg

Making avocado toast with egg requires a few simple steps that I have outlined down below.

Cook the eggs. Start out by cooking the eggs as these take the longest. Grab a medium pan and coat it with oil. Put the pan over medium heat and crack 4 eggs into the pan. Cook for 2-3 minutes and then flip to cook the other side. Cook the egg to your liking.

Toast your bread. Add your bread to your toaster and cook until lightly browned and firm.

Mash the avocado. Slice the avocados in half and remove the pit. Using a large spoon, scoop out the avocado flesh, add it to a bowl or a plate and mash it with a fork. Add a pinch of salt and pepper. Now spread the avocado on top of the toast.

Now add the feta and tomato to the toast. Make sure to slice the grape tomatoes in half and crumble the feta (if not already crumbled or chopped).

Top toast with an egg! Add the fried egg on top and sprinkle with salt and pepper.

Avocado nutrition

Not only are avocados a great addition to so many meals and snacks but they are also loaded with many nutritional benefits. Let’s take a few minutes to break down some benefits of avocado.

• They are high in fiber (which can help with digestion).

• Avocados are packed with healthy fats. Monounsaturated fats can help aid in an overall healthy lifestyle. These types of fats are found in nuts, seeds, olive oil (and avocados!)

• They are rich in folate which is an essential nutrient for our bodies.

Tips and tricks

Here are a few tips and tricks to make the best avocado toast.

Use ripe avocado. Ensure your avocado is ripe as it has the best flavor and texture. Also, it makes it super easy to mash to get the right consistency.

Add salt and pepper. Seasonings are key! This recipe calls for a pinch of salt and pepper.

Use a nice bread. Since bread is the base of this avocado toast, make sure to use a nice quality loaf. A fresh whole grain loaf or a crunchy rustic loaf are great options.

Fun variations

Looking to switch up your avocado game? Give these fun variations a try.

Add red pepper flakes. For a kick of heat add 1/4 teaspoon of red pepper flakes into the mashed avocado. Or sprinkle it on top of the fried egg.

Fresh bean sprouts or micro greens! Both of these are a nutritious add ons and they also add a nice crunch.

Spinach is another great topping for avocado toast. Try chopping it up and sprinkling it on top of the egg OR add it as the base layer before adding the avocado.

Scrambled eggs. Instead of fried eggs, switch things up and make an egg scramble!

Frequently asked questions

Are avocados good for you?

Avocados themselves are loaded with healthy fats and fiber. They are a great choice when it comes to breakfast, lunch or dinner. Heck, even a snack!

Is avocado toast good?

Uh, YES! If you’re an avocado lover and haven’t tried avocado toast, you must give it a try.

How do you make avocado toast?

Avocado toast is very simple to make. I have outlined steps above and down below.

Other recipes you’ll love

Here are some other breakfast recipes you’ll love.

Baked Egg Cups

Prosciutto Egg Sandwich

Fluffy Pancake Recipe

Healthier Waffle Recipe

Did you make this recipe?

If you love this avocado toast then please don’t forget to rate this recipe or leave a comment down below! The feedback is super helpful to me and to other readers thinking about making this recipe. Your reviews and comments help support Brae’s Bites and allows me to continue to make delicious recipes! For some more recipe inspiration, you can also find and follow me on Instagram and Pinterest!

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Avocado Toast with Egg

The best avocado toast with egg only requires a few simple steps. Not only is it easy to make but it also provides a delicious balanced meal. And all you need is five ingredients! Keep reading to find all the details about this recipe.

Course Breakfast

Cuisine American

Keyword avocado breakfast, Avocado toast, avocado toast recipe, avocado toast with egg

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 4

Calories 332kcal

Ingredients

• 4 slices toast whole wheat, whole grain, rye
• 2 avocados
• ½ cup feta crumbled
• ½ cup grape tomatoes sliced in half
• 4 eggs
• salt, pepper and red pepper flakes to taste

Instructions

• Cook the eggs. Start out by cooking the eggs as these take the longest. Grab a medium pan and coat it with oil. Put the pan over medium heat and crack 4 eggs into the pan. Cook for 2-3 minutes and then flip to cook the other side. Cook the egg to your liking.
• Toast your bread. Add your bread to your toaster and cook until lightly browned and firm.
• Mash the avocado. Slice the avocados in half and remove the pit. Using a large spoon, scoop out the avocado flesh, add it to a bowl or a plate and mash it with a fork. Add a pinch of salt and pepper. Now spread the avocado on top of the toast.
• Now add the feta and tomato to the toast. Make sure to slice the grape tomatoes in half and crumble the feta (if not already crumbled or chopped).
• Top toast with an egg! Add the fried egg on top and sprinkle with salt, pepper and red pepper flakes. Enjoy!

Nutrition

Calories: 332kcal | Carbohydrates: 23g | Protein: 14g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 174mg | Sodium: 368mg | Potassium: 621mg | Fiber: 8g | Sugar: 3g | Vitamin A: 539IU | Vitamin C: 13mg | Calcium: 65mg | Iron: 2mg

The post Avocado Toast with Egg, Feta, and Tomato appeared first on Braes Bites.

Egg muffin cups

When it comes to breakfast, eggs are always a great choice. They are simple, tasty, and packed with nutrition. Step away from traditional scrambled eggs and fried eggs and make these tasty egg cups with bacon!

What’s great about this recipe is that they can be enjoyed so many different ways. Here are a few ways you can serve them:

• You can pack them in lunch boxes!

• They can be enjoyed as a mid morning snack.

• Egg muffins can be made for brunch.

• Take them on a picnic lunch.

• They are a great meal prep option since this recipe makes 6 servings!

• Enjoy them with some hash browns or toast.

These breakfast egg cups make the best meal prep breakfast recipe. Prep them on Sunday so you have breakfast all week long. Keep reading to find out more information about this recipe.

Why you’ll love egg muffin cups with bacon

Baked eggs are always a great idea when it comes to making eggs because all you have to do is combine, whisk and bake. Here’s a few other reasons why you’ll love this recipe!

• They make the best meal prep breakfast.

• Muffin tin eggs are super easy to make.

• They are so versatile!

• Egg muffins are packed with protein.

• They pair perfectly with breakfast potatoes.

Ingredients in egg muffin cups

These baked eggs are made with cheddar cheese, bacon, and chives. I mean??? Delicious! You really can’t go wrong with bacon, eggs, and cheese. And add some savory chives into the mix to top things off.

You only need four main ingredients to make these eggs (plus salt and pepper, of course!)

We will be using twelve eggs!

Cheddar cheese and eggs is a delicious combination. Freshly shredded cheddar cheese from a block works best but you can also use store bought shredded.

Bacon adds flavors, fats and protein. Cook 6 slices of bacon to your liking.

Fresh chives add a savory, yet mild onion taste. They pair nicely with the eggs and enhance all the flavors.

Lastly, a pinch of salt and pepper to season the eggs.

How to make

This recipe is easy for anyone to whip up. It requires four simple steps and 20 minutes of baking time. Everyone should have an easy egg recipe they can turn to, and these breakfast egg cups are just that.

Baked egg cups require 4 simple steps that I have outlined the steps below.

• Firstly, preheat your oven to 350 degrees. And grease a muffin tin really well (the egg cups with stick if you don’t grease your pan.

• In a large bowl, crack the eggs, add the shredded cheese, bacon, chives, salt and pepper. Whisk until combined.

• Use a 1/3 measuring cup and scoop the egg mixture evenly between 12 tins.

• Bake for 20 minutes. The muffins will puff up and then deflate. Let the muffins cool slightly before enjoying.

Benefits of eggs

Eggs are very nutrient dense and they can definitely contribute to your overall health. Here are a few benefits of eating eggs.

• They are packed with protein.

• Eggs are a great source of vitamins and minerals.

• They have about 70 calories per egg.

• Eggs are rich in choline which is an essential nutrient.

Variations and substitutes

Cheese. Cheddar cheese pairs really nicely with this eggs. However, you can use feta. mozzarella cheese, or pepper jack cheese.

Bacon. This recipe called for 6 slices of bacon but feel free to use turkey bacon. Also, you can add more or less bacon depending on your preference.

Seasonings. A bit of salt and pepper help enhance the flavor of these eggs. Add some everything but the bagel seasoning, or dried chives to change things up!

Veggies. If you want to switch things up, add some freshly chopped veggies. Onions, peppers, and spinach are great options as they will mix and cook nicely into the egg mixture.

How to store

Since this recipe makes 12 egg cups, you may have leftovers! Store left overs in an airtight container in the fridge. They will last for up to five days.

I do not recommend freezing these egg cups as the texture tends to change after being frozen. However, if you do freeze them please let me know how they turn out!

Frequently asked question

Can you bake eggs?

Yes, hence this recipe lo! Baked eggs are another easy way to enjoy eggs. They come result in a different texture than traditional scrambled or fried eggs.

What cheese works best with eggs?

There are many cheeses pair nicely with eggs. Truthfully, it really depends on your preference! Here are a few options that work well: mild and sharp cheddar, pepper jack, mozzarella, American and feta.

How long do you bake eggs?

If you are baking the eggs in standard size muffin tins, they will take around 20 minutes at 350 degrees. However, this can vary depending on your oven. You definitely want to the center of the eggs to set and not be gooey.

Can I add veggies?

Definitely! Just please note that adding veggies can change the baking time and flavor of these eggs. Here are some options: peppers, spinach, onions, and broccoli.

Other recipes you’ll love

Here are some other breakfast recipes you’ll love.

Best Egg Sandwich Recipe

Blueberry Overnight Oats with Lemon

Whole Wheat Chocolate Chip Muffins

Fluffy Pancake Recipe

Chocolate Peanut Butter Overnight Oats

Did you make this recipe

If you make these egg muffin cups or any recipes on Braes Bites, then please don’t forget to rate this recipe or leave a comment down below! The feedback is super helpful to me and to other readers thinking about making this recipe.

Your reviews and comments help support Brae’s Bites and allows me to continue to make delicious recipes!

For some more recipe inspiration, you can also find and follow me on Instagram and Pinterest!

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Egg Muffin Cups with Bacon and Cheddar

Egg muffin cups with bacon are an easy breakfast option! With just four main ingredients and 20 minutes of baking time, you can whip up these easy eggs.

Course Breakfast

Cuisine American

Keyword baked egg cups, breakfast egg cups, muffin tin eggs

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 6

Calories 174kcal

Ingredients

• 12 eggs
• ½ cup cheddar cheese shredded
• 6 slices bacon cooked
• ¼ cup fresh chives chopped
• ½ tsp salt AND pepper

Instructions

• Preheat your oven to 350 degrees. And grease a muffin tin really well (the egg cups with stick if you don't grease your pan).
• In a large bowl, crack the eggs, add the shredded cheese, bacon, chives, salt and pepper. Whisk until combined.
• Use a 1/3 measuring cup and scoop the egg mixture evenly between 12 tins.
• Bake for 20 minutes. Or until the center is set.
• The muffins will puff up and then deflate. Let the muffins cool slightly before enjoying. If you are having trouble removing the egg from your pan use a spoon or a knife to prop them out. Enjoy!

Nutrition

Calories: 174kcal | Carbohydrates: 1g | Protein: 13g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 338mg | Sodium: 382mg | Potassium: 134mg | Fiber: 1g | Sugar: 1g | Vitamin A: 642IU | Vitamin C: 1mg | Calcium: 118mg | Iron: 2mg

The post Egg Muffin Cups with Bacon and Cheddar appeared first on Braes Bites.

Summer salad recipe

For all my salad lovers, I present you with this deee-lish summer corn salad. With fresh and peppery arugula and crisp summer veggies you really can’t go wrong with this recipe.

Summer is prime time for all the homemade veggie and fruit gardens. And it’s when have a plethora of fresh and in season produce on hand from our local farmers markets. So what better way to eat all those veggies than with this summer salad!

Some popular summer vegetables are cucumbers, tomatoes and corn (just to name a few). And what’s great about this recipe is that it’s so versatile. You can really add any veggies you like! The combination of the corn, cucumber, and tomato, work so nicely together but you can always add in whatever veggies you have on hand. Peppers or squash would both be great additions. Keep reading to find out all the ingredients we are working with.

Heres why you’ll love this summer salad recipe

This summer salad is tasty, fresh, and easy to make. Here are a few reasons why you will love it.

• This summer corn salad is easy to make!

• This salad has fresh and creamy mozzarella.

• It makes the best lunch or grab and go lunch.

• This recipe can be made with fresh or frozen corn.

• It makes the perfect summer lunch idea!

• Additionally, try this kale salad in a jar recipe for more salad inspiration.

Ingredients in summer salad

You will need a leafy green base, a few veggies, mozzarella, and eggs. Let’s break down the ingredients.

Arugula is a delicious and crisp leafy green. Arugula has a fresh and peppery flavor.

Veggies: Chopped onions, diced tomato, diced cucumbers, sliced avocado, and corn.

Fresh mozzarella adds flavor and protein!

Lastly, hard boiled egg to finish things off. The egg really brings all the ingredients together and pairs nicely with all the veggies.

Homemade dressing

Let’s make this easy homemade dressing! Making homemade vinaigrette is very simple. I don’t think people realize how easy it really is. Here are the ingredients that make up this dressing.

• Olive oil
• Apple cider vinegar
• Honey
• Dijion mustard
• Garlic powder
• Salt and pepper

How to make this summer lunch idea

This recipe makes two servings. However, you can scale back or scale up this recipe! If you’re sticking with two servings, grab two 32 ounce wide mouth mason jars or two salad bowls. If you’re storing the salads for a later date, add the salad into the mason jars! That way you can take them on the go or pack them in your lunch. If you’re going to enjoy this salad immediately, I recommend using salad bowls.

• Firstly, assemble the salad. Add the cucumber, corn, onion, tomato, avocado, mozzarella and egg to the mason jars. Then add the arugula. Layering the salad this way will ensure the arugula does’t get soggy.
• Now make the dressing! In a small container with a lid add all the dressing ingredients. Whisk until smooth and combined.
• Store the mason jar salad and dressing in the fridge until ready to enjoy.
• If you’re enjoying the salad right now top it with the dressing and dig in!

Substitutes and variations

Leafy greens. If you’re not a huge fan of arugula substitute in another lettuce like romaine or spinach.

Dressing. This salad is delicious with the honey vinaigrette! However, you can really use any dressing you love. I recommend using a fresh and light vinaigrette.

Chopped tomatoes. Instead of grape tomatoes you can use regular chopped tomatoes. But please note that the juices from the chopped tomatoes can make the salad soggy, especially if you’re storing it for a later date.

Eggs. Feel free to substitute the hard boiled egg for another protein source. Eggs are a great light and fresh protein source but you can also use grilled chicken or sliced turkey.

How to serve

• Simply serve this salad for lunch or dinner. If you want to make this into a more filling dinner add an extra egg for more protein.

• Scale up this salad and make a large serving as a side dish! You can easily double or triple this salad to make a large serving. Make the dressing on the side and bring it to a summer BBQ party. Add the dressing when it’s ready to be served.

• Additionally, make a few more of these mason jar salads and store them in the fridge for the week. That way you always have an easy and wholesome lunch on hand.

Frequently asked questions

Does this recipe make a good side salad dish?

Yes 100%! You can bring this salad to a summer BBQ party or serve it along side your main dinner dish. Store the dressing separately and add the dressing when you’re ready to eat.

Can I double the dressing recipe?

Of course! Having extra dressing on hand is always a good idea. Simply double or triple the recipe and store it in an air tight or sealed container in the fridge.

Can I make this salad vegan or vegetarian?

Definitely. Omit the mozzarella cheese to make this salad vegan. Or you can use any dairy free cheese of your choice! To make this salad vegetarian you will have to omit the egg and the cheese. Add in some tofu or a vegan meat alternative to add some protein back into the salad.

Is this summer salad gluten free?

Yes it is! This salad doesn’t have any added grains so it is naturally gluten and grain free.

Other salad recipes you’ll love

Below are some other salad recipes you’ll love!

Lemon Kale Caesar Salad

Blackened Steak Salad

Strawberry Farro Salad

Chopped Salad with Chickpeas

Did you make this recipe

If you make this summer salad recipe, I would really appreciate a review! You can also find and follow me on Instagram and Pinterest. I would love for you to follow along and share what you make: tag me @braesbites. I love hearing from you!

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Summer Salad Recipe in a Jar (with Honey Vinaigrette)

This summer salad recipe is made in a jar for an easy lunch! It is loaded with fresh ingredients making it perfect for warm summer time. With a few simple ingredients and a homemade honey vinaigrette you can make this easy salad.

Course dinner, lunch

Cuisine American

Keyword summer corn salad, summer lunch idea, summer salad, summer salad recipe

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

Total Time 10 minutes minutes

Servings 2

Calories 690kcal

Ingredients

• 1 cup cucumber diced
• ⅔ cup corn frozen microwave corn, or fresh cooked corn
• ½ cup chopped onion
• ½ cup tomato chopped
• 1 avocado diced
• 4 slices fresh mozzarella
• 2 hard boiled eggs
• 4 cups arugula

Homemade Honey Vinaigrette

• 2 tbsp olive oil
• 2 tbsp apple cider vinegar
• 2 tbsp honey
• 2 tsp dijion
• ¼ tsp garlic powder
• ⅛ tsp salt and pepper

Instructions

• Assemble the salads. Add the cucumber, corn, onion, tomato, avocado, mozzarella and egg evenly into the two the mason jars. Then add the arugula. Layering the salad this way will ensure the arugula does't get soggy.
• Now make the dressing! In a small container with a lid add all the dressing ingredients. Whisk until smooth and combined.
• Store the mason jar salad and dressing in the fridge until ready to enjoy.
• If you’re enjoying the salad right now top it with the dressing and dig in!

Nutrition

Calories: 690kcal | Carbohydrates: 47g | Protein: 25g | Fat: 48g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 26g | Cholesterol: 231mg | Sodium: 588mg | Potassium: 1117mg | Fiber: 10g | Sugar: 26g | Vitamin A: 2233IU | Vitamin C: 29mg | Calcium: 414mg | Iron: 3mg

The post Summer Salad Recipe in a Jar (Honey Vinaigrette) appeared first on Braes Bites.