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Oven Roasted Asparagus

by 15 Comments

Oven roasting is the perfect method for cooking fresh asparagus. It is so easy, only requiring 3 ingredients, a sheet pan, and 10 minutes. It also leaves the spears crisp-tender, which is the perfect texture, exactly how it should be.

Oven Roasted Asparagus on a white plate with lemon wedges

Sprinkle a little parmesan cheese or lemon over the top and you have a stand-out side dish.

If you love fresh asparagus you should also check out my Instant Pot Shrimp Risotto with Asparagus, and Asparagus Egg Cups Recipe.

How to Trim & Roast Asparagus in the Oven

Start by preheating your oven to 400 degrees.

Grab a large sheet pan that will allow your asparagus enough room to roast. If you overcrowd the pan the asparagus will steam instead of roast.

Fresh Asparagus

You always want to make sure you trim the woody hard stem end from your fresh asparagus. You will never be able to chew thru it and you don’t want your guests politely chewing for 10 minutes!

Tip for Trimming Asparagus

Grab one spear by the larger stem end with one hand, and a little below the flower end with the other hand. Gently bend the asparagus until it snaps. Right where it snaps is the point between the tender portion we eat and the woody portion you toss.

Now line that piece up with the rest of the bundle.  Then cut the rest of the asparagus at the point where the pre trimmed piece ends. Voila- you’re left with tender, yummy asparagus, ready to cook!

Fresh Asparagus

Place all your trimmed asparagus on the baking sheet and drizzle with olive oil and sprinkle with kosher salt. With clean hands toss the asparagus so it is coated in the oil. Place in the oven for 10-12 minutes.

At the end you can zest a little lemon over top or sprinkle with fresh grated parmesan.

fresh cooked asparagus on a plate

Oven Roasted Asparagus for Dinner

This beautiful side dish can really sit alongside almost any dinner menu. Here are some of my favorites:

  1. Grilled Filet Mignon, Oven Roasted Asparagus, and Rosemary Cauliflower Puree
  2. Oven Roasted Pork Tenderloin, Oven Roasted Asparagus, and Oven Roasted Red Potatoes (all made in the oven, too easy!)
  3. Ham Balls, Baked Potatoes, and Roasted Asparagus
  4. Bacon Jam Burgers, Oven Roasted Asparagus, and Parmesan Fries
Roasted Asparagus spears on a plate

This recipe is also a staple on our Easter dinner menu. It just screams SPRING and adds beautiful color to the menu!

Picking wild Asparagus

Asparagus grows wild in the Midwest especially in Iowa, where I grew up. When I was little, in the Spring, my entire family would gather at my grandparents house and we would have an asparagus hunting day.

Everyone would put on their grubby clothes, tie their hair up in bandanas and pack a pocket knife to cut down the wild spears. We would spend the afternoon trekking thru the ditches of Iowa looking for asparagus to harvest. At the end of the day we would be loaded with more asparagus than one family could possibly eat in a week!

After coming home we would do a quick tick check and then move on to preparing our feast from the afternoon spoils. My grandpa would grill farm fresh T-Bone steaks and my grandma would prepare all the asparagus you could ever want to eat. After the weekend everyone would be sent home with their own bundle of wild asparagus.

I still think about those days every time I eat asparagus… or a T-Bone steak!

More Fresh Veggie Side dishes

Roasted Asparagus spears on a plate

Oven Roasted Asparagus

Oven Roasted Asparagus is perfectly cooked fresh asparagus. By roasting the asparagus in the oven you end up with crisp tender spears. Exactly what you want! Add a little parmesan cheese or lemon zest to dress it up!!
5 from 1 vote
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 17 minutes
Servings: 5 people
Author: Susie Weinrich

Ingredients

Instructions
 

  • Preheat the oven to 400.
  • Trim the hard ends from the asparagus and discard.
    Mom's Tip: An easy way to do this is grab the thicker end of the asparagus, then grab right below the flower end and bend the asparagus until it snaps. That is the exact split between the tender end and the woody end. Now line up all the asparagus and cut the same amount of woody end from the other spears.
  • Place the asparagus on a large sheet pan and drizzle with olive oil. Using clean hands, toss the asparagus to coat with the oil.
  • Sprinkle with kosher salt.
  • Bake for 10-12 minutes, shaking the pan half way thru to rotate the asparagus.
  • Remove from the oven and serve immediately.
  • Optional– sprinkle with lemon zest or parmesan cheese.

Recipe Tips and Notes:

This is a recipe for fresh asparagus – do not use frozen asparagus in this recipe.
Did you make this recipe?Connect with me and let me know by commenting below!
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Easy Broccoli Bacon Salad

by 7 Comments

This Broccoli Bacon Salad recipe is a wonderfully easy side dish that can be prepped ahead. It is a mix of raw broccoli, bacon, red onion, sunflower seeds, and raisins, all coated in a sweet and tangy mayo/sugar and vinegar dressing.

Broccoli Bacon Salad in a bowl

It is the perfect side dish for holidays, like Easter and Christmas, or just regular weeknight dinners. Broccoli Bacon Salad goes especially well with anything from the grill!

Ingredients

Most of the ingredients in this dish are raw, which makes it so easy!

Broccoli: You will want to use fresh broccoli florets. You can buy heads of broccoli or already cut florets. Just make sure to cut them down into small bite side pieces.

Bacon: You can cook your bacon in the oven or skillet. But a small package of fully cooked microwavable bacon is the perfect amount! I buy the Market Pantry bacon at Target, it has about 10 slices and is crispy and ready in about 1 minute in the microwave!

broccoli, onions, sunflower seeds and raisins in a bowl topped with bacon

Sunflower Seeds: These little seeds add a nice salty crunch to the salad.

Raisins: You can use raisins or dried sweetened cranberries. Both are delicious!

Pro Tip: soak your raisins or cranberries in a little hot water for about 5 minutes. They will plump up and be nice and juicy in your salad.

Red Onion: Dice the red onion so that you are not eating huge chunks of onion. Also follow the onion tip below to make sure the onion doesn’t take over your salad.

Raw Onion Tip

You know how when you eat raw onions the flavor can stick around a lot longer than you would like? Or the onion flavor is so strong it takes over the whole dish? It doesn’t have to be that way!

One you cut the onion, but before you dice it, give it a generous rinse (or you can soak it for 5 minutes) under cool water, slightly separating the layers of the onion.

This will wash away the enzyme that keeps the onion flavor around long after you have eaten it!

3 Ingredient Dressing

To make the dressing you just need mayonnaise, sugar and apple cider vinegar. Do not sub miracle whip, it will not be the same.

You can make the dressing a day ahead. I like to use a large mason jar to mix it up and pop it right in the fridge.

How to Make Broccoli Bacon Salad

This veggie side dish is so easy to prepare and makes the perfect fresh salad to add to any dinner.

You simply assemble the chopped broccoli, raisins, sunflower seeds and diced red onions in a large bowl.

broccoli, onions, sunflower seeds and raisins in a bowl topped with bacon
broccoli, onions, sunflower seeds and raisins in a bowl topped with bacon and mayo dressing
broccoli bacon salad made in a white bowl

Cook and crumble the bacon, then add to the broccoli mixture.

Make the dressing by whisking together the mayonnaise, sugar and vinegar. Pour over the broccoli bacon mixture. Stir to coat everything.

Let the salad sit for 15-30 minutes before serving.

To Make Ahead

I almost always make this Broccoli Bacon Salad ahead of time. It is so easy to do!

  • Prep the broccoli and place in a large bowl.
  • Measure out the sunflower seeds and place in a small container in with the broccoli. Soak the raisins or craisins in hot water for 5 minutes, drain and then pour on top of the broccoli.
  • Cut the red onion, rinse them, then dice. Put in a small container and place in the bowl with the broccoli.
  • Cover and refrigerate up to 24 hours.
  • Prepare the dressing in a separate container and refrigerate separate from the salad. I like to use a mason jar for this!
a large white bowl with a broccoli salad with bacon

About an hour before serving cook the crispy bacon, then toss the whole salad together. Keep in the fridge until it is time to eat.

Serve With…

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Did you make this recipe?

I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

Rate This Recipe→
broccoli bacon salad in a white bowl

Broccoli Bacon Salad Recipe + Video

A classic Broccoli Bacon Salad recipe that has raw broccoli, crispy bacon, sweet raisins and sunflower seeds with a sweet and tangy dressing. Makes a great side dish for any holiday or barbecue.
Can also be prepped a day ahead!
4.64 from 11 votes
Print Pin Rate
Prep Time: 15 minutes
cooking bacon: 15 minutes
Total Time: 15 minutes
Servings: 8 servings
Calories: 408kcal
Author: Susie Weinrich

Ingredients

  • 4-5 cups raw, fresh broccoli - chopped into bite sized florets
  • ½ cup sunflower seeds
  • ¼ cup red onion - diced, See Note#1
  • ½ cup raisins - or dried sweetened cranberries, See Note #2
  • 8-10 slices bacon - cooked and crumbled, See Note #3

Dressing

Instructions
 

  • In a mixing bowl add the 1 cup mayo, ⅓ cup sugar, and 1 tablespoon apple cider vinegar. Whisk or stir together until completely smooth. Set aside.
    1 cup mayonnaise, ⅓ cup sugar, 1 Tablespoon Apple Cider Vinegar
  • In a separate large bowl combine the cut broccoli florets, raisins, sunflower seeds, diced red onion, and crumbled bacon.
    Pro Tip: soak your raisins or dried cranberries in hot water for 5 minute to plump before adding to the salad.
    4-5 cups raw, fresh broccoli, ½ cup raisins, ½ cup sunflower seeds, ¼ cup red onion, 8-10 slices bacon
  • Pour the prepared dressing over the broccoli salad and stir to coat.
  • Let rest in the fridge for 20-30 minutes before serving.

TO MAKE AHEAD:

  • Prep the broccoli and place in a large bowl.
  • Measure out the sunflower seeds and place in a small container in with the broccoli. Soak the raisins or craisins in hot water for 5 minutes, drain and then pour on top of the broccoli. Cut the red onion, rinse them, then dice. Put in a small container and place in the bowl with the broccoli.
  • Cover and refrigerate up to 24 hours.
  • Prepare the dressing in a separate container and refrigerate separate from the salad. I like to use a mason jar for this!
  • About an hour before serving crisp up the bacon and add to the salad.
  • Mix everything together and let sit for 30 minutes in the fridge before serving.

Recipe Tips and Notes:

  1. RED ONION TIP: Rinse the raw red onion slices under cool water before chopping. This will rinse away the enzyme that makes raw onion flavor stick around for too long!
  2. RAISINS OR CRANBERRIES: soak your raisins or dried cranberries in hot water for 5 minutes before adding to the salad. It makes them plump and juicy.
  3. BACON: A small package of fully cooked microwavable bacon is the perfect amount for this salad! I buy the Market Pantry bacon at Target and it has about 10 slices and cooks up crispy in the microwave in about 1 minute!
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1serving | Calories: 408kcal | Carbohydrates: 21g | Protein: 6g | Fat: 34g | Saturated Fat: 7g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 26mg | Sodium: 342mg | Potassium: 331mg | Fiber: 3g | Sugar: 10g | Vitamin A: 314IU | Vitamin C: 42mg | Calcium: 35mg | Iron: 1mg

Originally posted April 2017 – Photos & copy updated March 2020

Knock-Out Bacon Jam (perfect for burgers)

by 17 Comments

What is bacon jam, you ask? Well, THIS Bacon Jam recipe is a delicious, syrupy combo of bacon, onions, raisins, brown sugar, balsamic vinegar and Worcestershire sauce. It is a great condiment for classic hamburgers, or it would be really amazing on top of these Grilled Pork Burgers! Put a huge dollop on top of your morning eggs, or pour warm bacon jam on top of some room temp cream cheese for an amazing appetizer.

two burgers topped with bacon jam and boursin cheese and two bottles of beer in the background

This is often praised as THE BEST BACON JAM RECIPE EVER. The combination of sweet onions and smoky bacon creates a truly irresistible taste that will take your grilled burgers OVER THE TOP!

RELATED: Dill Slaw for Burgers

Is it Bacon Jam really “Jam”?

The word “jam” is a little misleading when referring to bacon jam. I don’t want you to think this recipe is going to come out like a jelly with bacon in it.

bacon jam on a wooden spoon

This Bacon Jam recipe is more of a relish with chunks of bacon and sliced onion coated in a sweet and salty syrupy glaze. Yum!

Bacon Jam Burgers

There may be a lot of ways to use bacon jam, however, eating it on top of a grilled burger is my #1 favorite way!

burger layered with lettuce, tomato, bacon jam and boursin cheese

To make this burger exactly like I make it you will need: romaine or arugula, Boursin cheese, a slicing tomato sprinkled with garlic powder, salt and pepper, warm bacon jam, and of course a great hamburger.

How to Make Bacon Jam

Start by chopping 1 pound of bacon into 1 inch chunks. Then in a large non-stick skillet, over medium heat, I cook the bacon in two batches until it is crispy.

Using a slotted spoon I dish the crispy bacon onto a paper towel lined plate.

How to cut raw bacon for bacon jam recipe
cooked bacon on a paper towel

Reserve 4 tablespoon bacon grease. Make sure to reserve the bacon grease in a heat safe bowl.

Slice 2 small yellow onions in very thin slices. Then rough chop the slices so that you do not have any long strands of onion remaining. See the photo below as a visual reference:

how to cut onions for bacon jam recipe

Next cook the onion and garlic in 4 tablespoons of reserved bacon grease, over medium low heat, until the onions are very soft and translucent, about 15-20 minutes.

Meanwhile chop through the crispy cooked bacon, so you end up with smaller bits.

Cooked bacon chopped into bite sized pieces

Add the bacon and brown sugar to the onion mixture, stirring occasionally for about 2 minutes.

Next add the raisins, Worcestershire, balsamic vinegar, and water to the bacon mixture. Simmer, stirring occasionally, for 5-8 minutes until the mixture has thickened and looks syrupy.

Storing

To store any leftover bacon jam simply place it in an airtight container and refrigerate for up to a week.

You can serve it at room temp or warmed through.

After the bacon jam has been in the fridge, some of the bacon fat will harden and turn white. When it warms to room temperature it will look and taste amazing.

Or to serve warm simply reheat in a skillet over medium low heat.

Additional Ways to Serve Bacon Jam

  • Make a great appetizer by spreading a little cream cheese on a cracker and then top with warm Bacon Jam.
  • Use as a condiment for pulled pork sandwiches or grilled chicken sandwiches.
  • Spread on a pizza crust and top with gouda, fresh mozzarella, brie, or your favorite melty cheese. Put it in the oven or place on the grill to warm thru and melt the cheese.
  • Fill mini phyllo cups with brie, bake in the oven until the cheese is melted. Top with warm Bacon Jam.
  • Top a room temp. block of cream cheese with warm Bacon Jam. Serve it with Ritz crackers for a great appetizer. Tip: Add a few sprinkles of cayenne pepper for a Spicy Bacon Jam & Cream Cheese appetizer. (see photo below)
  • Add to a charcuterie board.
charcuterie board with veggies, crackers, grapes and cream cheese with warm bacon jam

More Popular Bacon Recipes

If you are a bacon lover the other recipe you MUST try is this Shrimp Carbonara! Here are a few others to check out as well:

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Did you make this recipe?

I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

Rate This Recipe→

Knock-Out Bacon Jam Recipe

This is one of the BEST BACON JAM recipes you will make! It is the perfect combo of salty bacon, sweet onions and garlic in a thick syrup-like mixture of bacon renderings, brown sugar, Worcestershire and Balsamic. Serve it on top of grilled burgers or a great condiment for a charcuterie board!
LISTEN TO THE FULL AUDIO RECIPE WITH THE PLAYER BELOW!
5 from 11 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8 servings (2 Tbsp)
Calories: 369kcal
Author: Susie Weinrich

Ingredients

Instructions
 

  • Slice the raw bacon into 1 inch chunks.
    1 lb. bacon
  • Cook the bacon in a large skillet over medium heat until crispy.
    You may need to cook this in 2 batches to get crispy bacon! With a slotted spoon remove the bacon to a paper towel lined plate to drain while cooking the second batch.
  • Reserve at least 4 tablespoon of the grease rendered from the bacon in a heat safe bowl- set aside.
    4 tablespoon reserved bacon grease
  • Slice your onions very thin and then give them a rough chop, so you do not have long strands of onion remaining. See photo for reference:
    how to cut onions for bacon jam recipe
  • In the emptied skillet add the 4 tablespoon reserved bacon grease, chopped onions and minced garlic. Sauté over low heat, stirring occasionally, until the onions are very soft and translucent, about 15-20 minutes.
    2 garlic cloves, 2 cups yellow onion,
  • Give the cooled bacon a rough chop so there are no large chunks remaining.
    Add all the bacon and ⅓ cup brown sugar to the onions, stir to coat and cook for 2 minutes.
    ⅓ cup brown sugar
  • Add the 2 tablespoon raisins, 1 tablespoon Worcestershire, 3 tablespoon vinegar and ⅓ cup water to the bacon mixture. Simmer over medium low heat for 5-8 minutes, until the sauce has thickened and looks syrupy.
    2 tablespoon raisins, 1 tablespoon Worcestershire, 3 tablespoon balsamic vinegar, ⅓ cup water, **Optional pinch cayenne pepper
  • Serve immediately or store in an airtight container in the fridge for 5-7 days.

Using the Bacon Jam

  • You can serve the bacon jam at room temp or warmed through.
  • After the bacon jam has been in the fridge, some of the bacon fat will harden and turn white. Leave at room temp for about 30 minutes, stirring occasionally. When it warms to room temperature it will look and taste amazing.
    Or you can pop it in the microwave for 30 second increments until the hardened fat has melted into the bacon jam.
  • To serve warm simply reheat in a skillet over medium low heat until desired temp is reached.

Serving

  • See notes for serving ideas.

Storing

  • Your bacon jam will stay good in the fridge in an airtight container for up to a week.

Recipe Tips and Notes:

SERVING IDEAS FOR BACON JAM:
  • Ultimate Burger: Grilled Burger, lettuce, slicing tomato seasoned with salt, pepper and garlic powder, grilled burger, pile on the bacon jam, top with Boursin cheese! 
  • This bacon jam is also amazing piled on top of a Grilled Pork Burger!
  • Make a great appetizer by spreading a little cream cheese on a cracker and then top with warm Bacon Jam.
  • Use as a condiment for pulled pork sandwiches or grilled chicken sandwiches.
  • Spread on a pizza crust and top with gouda, fresh mozzarella, brie, or your favorite melty cheese. Put it in the oven or place on the grill to warm thru and melt the cheese.
  • Add to your favorite grilled cheese.
  • Fill mini phyllo cups with brie, bake in the oven until the cheese is melted. Top with warm Bacon Jam.
  • Top a room temp. block of cream cheese with warm Bacon Jam. Serve it with Ritz crackers for a great appetizer. Tip: Add a few sprinkles of cayenne pepper for a Spicy Bacon Jam & Cream Cheese appetizer. 
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1serving | Calories: 369kcal | Carbohydrates: 18g | Protein: 8g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 44mg | Sodium: 421mg | Potassium: 241mg | Fiber: 1g | Sugar: 12g | Vitamin A: 24IU | Vitamin C: 4mg | Calcium: 26mg | Iron: 1mg

Easy Egg Salad Recipe

by 4 Comments

This Easy Egg Salad Recipe starts with a foolproof way to make hard boiled eggs that are easy to peel. Those eggs get mixed with a little mayo, mustard, green onions, celery, and is finished with sugar and salt.

egg salad sandwich on a plate with veggies and chips

This is the best egg salad recipe made only with classic ingredients, and it makes a damn good egg salad sandwich! It is the perfect way to use up leftover hard boiled eggs from Easter.

If you love egg salad you probably love a good deviled egg too!

RELATED: Chicken Salad with Grapes

How to Hard Boil Eggs for Egg Salad

Now if you have an Instant Pot, then you are in luck! Using the 5-5-5 Method for hard boiled eggs is truly foolproof. The eggs are perfectly cooked every time and the egg literally slips right out of the shell!

Hard Boiled eggs in the instant pot

Instant Pot

Follow the link above to read more about the Instant Pot 5-5-5 method, or follow these easy instructions:

  • trivet in the pot, add 1 cup of water
  • place the eggs on the trivet
  • 5 minute pressure cook on high
  • 5 minute natural release, quick release remaining pressure
  • 5 minute ice bath

Stove Top

If you do not have an Instant Pot then you can cook them the traditional way of boiling on the stove top.

  • Place 6-12 eggs in a pot and cover with water, plus an additional 1-2 inches of water above the eggs.
  • Bring the pot to a rolling boil.
  • Turn the heat off but keep the pot on the hot burner. Leave the eggs in the hot water for 10-12 minutes.
  • Drain the water and run cold water (you can add ice too) to stop the eggs from cooking.

How to Make Egg Salad

Finely chop 6 hard boiled eggs. Chop ¼ cup green onions and dice ⅓ cup celery.

hard boiled egg chopped on a cutting board

In a mixing bowl stir together the chopped eggs, ¼ cup green onions, ⅓ cup diced celery, ⅓ cup mayonnaise, 1 tablespoon yellow mustard, ¼ teaspoon salt, and ½ teaspoon sugar.

chopped hard boiled eggs in a bowl
easy egg salad ingredients in a bowl
egg salad all mixed together in a bowl

I recommend letting it sit for 5-10 minutes for the flavors to combine. If you can make it the day before the flavors are even better the next day, like chili!

easy egg salad recipe in a white bowl with a spoon

That’s it! That is how easy it is to make this Egg Salad!

Troubleshooting Egg Salad

Everyone has their own tastes when it comes to egg salad. I prefer just a classic recipe. But if you like it with a little heat, a little sweeter, or tangier, here are some ways to troubleshoot your egg salad:

Troubleshooting Egg Salad

To add heat: add a little horseradish, start with ½ teaspoon and add more until it is to your liking. Another option is to swap the yellow mustard for dijon mustard.

To add sweetness: two options here- 1. swap the mayo for miracle whip. 2. bump up the sugar to 1 tsp.

To add tang: add a splash of white vinegar, start with a ¼ teaspoon and taste and add more if needed.

Too salty: Add 2 additional chopped hard boiled eggs and another 1 tablespoon mayo and ½ teaspoon mustard.

Too sweet: Add a ¼ teaspoon white vinegar and 1 tablespoon mayo.

Creamier: For a saucier or creamier egg salad add 1 tablespoon mayo and ½ teaspoon mustard.

Egg Salad Sandwiches

I have two favorite ways to eat egg salad- on a sandwich or as a dip with potato chips!

egg salad sandwich on a croissant with chips and veggies to the side

To make an egg salad sandwiches simply spoon a heap of egg salad on to your bread choice (some of my favorite egg salad sandwich breads are croissants, brioche buns, or whole grain bread). You can top it with lettuce and tomato or just eat as is!

More Egg Recipes

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Did you make this recipe?

I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

Rate This Recipe→

Easy Egg Salad Recipe

An Easy Egg Salad Recipe made with all the classic ingredients. This is the best recipe for egg salad sandwiches!
Plus two easy ways to cook your hard boiled eggs.
5 from 4 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 0 minutes
hard boiled eggs: 15 minutes
Total Time: 25 minutes
Servings: 3 large egg salad sandwiches
Author: Susie Weinrich

Ingredients

Instructions
 

Hard Boiled Eggs

  • Instant Pot – 5-5-5 Method
    trivet in the pot, add 1 cup of water
    place the eggs on the trivet
    5 minute pressure cook on high
    5 minute natural release, quick release remaining pressure
    5 minute ice bath
  • Stove Top
    Place 6-12 eggs in a pot and cover with water, plus an additional 1-2 inches of water above the eggs.
    Bring the pot to a rolling boil.
    Turn the heat off but keep the pot on the hot burner. Leave the eggs in the hot water for 10-12 minutes.
    Drain the water and run cold water (you can add ice too) to stop the eggs from cooking.

How to Make Egg Salad

  • Place the mayonnaise, yellow mustard, salt, and sugar in a mixing bowl, stir by hand thoroughly until the mayo and mustard are completely combined.
    ⅓ cup mayonnaise, 1 tablespoon yellow mustard, ½ teaspoon sugar, ¼ teaspoon salt
  • Add in the chopped hard boiled eggs, celery and onion.
    6 hard boiled (large or extra large) eggs, ⅓ cup diced celery, ¼ cup finely sliced green onions
  • Stir so that the dressing coats all the egg, celery and onion.
  • Let sit for 5-10 minutes for the flavors to combine.
  • Serve on bread for egg salad sandwiches or as a dip with chips.

Recipe Tips and Notes:

Keep your leftover egg salad in the fridge in an airtight container for up to 4 days. 
Did you make this recipe?Connect with me and let me know by commenting below!
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Sausage Egg Cups

by 34 Comments

Sausage Egg Cups are such a great breakfast or breakfast-for-dinner. They are made with breakfast sausage, eggs, spinach, and parmesan cheese- which also makes them a great low carb breakfast option. You can make them ahead for breakfast or dinner on-the-go!

a breakfast board with sausage egg cups, fruit, yogurt and toast

If breakfast is your jam, or you love breakfast for dinner, check out these Banana Bread Muffins, Instant Pot Hard Boiled Eggs, and Spring Egg Cups!

Make Ahead Sausage Egg Cups

These egg cups are so easy to have in the fridge to rewarm for a weekday breakfast. I like to serve these alongside fresh fruit. 

sausage egg muffins on a plate with fresh fruit

This is also a very popular dinner option at our house. I can make the egg cups on the weekend and keep them in the fridge until a busy night. Then I just pop them in the oven or microwave and serve them with some fruit and probably some premade waffles (like Eggo- not ones I premade!).

Easy Breakfast for Weekend Guests

These egg cups also make an easy breakfast to have PREpared for weekend house guests. Pair it with some fresh fruit, store bought pastries, and coffee and breakfast is already ready!

For a full version of meal planning for weekend guests, check out this post on Easy Meal Ideas for Weekend House Guests.

Step by Step Picture Instructions

Start by preheating your oven to 350 degrees. Prep a 12 cup muffin tin with baking spray or olive oil.

In a skillet over medium heat brown the ground breakfast sausage until it is cooked through and crumbled. If you have excess grease in the pan, drain that before moving on.

Add the fresh spinach and onions to the pan and saute until the spinach is wilted and the onions are softened, about 5 minutes. Remove from the heat, stir in the chopped basil, and let the mixture cool for a few minutes.

crumbled breakfast sausage with spinach and basil in a skillet

Meanwhile in a large bowl whisk together the eggs, half and half, salt, and pepper.

Divide the sausage mixture evenly into your prepared muffin tin(s), filling each one half way. You will have enough for 12-24 cups, depending on how large your muffin tin(s) are.

sausage mixture in a muffin tin
showing how sausage egg cups are assembled
pouring egg mixture over sausage for sausage egg muffins

Pour enough egg mixture over each cup, filling it almost to the top.

Sprinkle each cup with a generous portion of parmesan cheese.

Egg Cups ready for the oven

Bake for 15-18 minutes until the cheese is bubbly and they are cooked through.

Let the sausage egg cups cool for about 5 minutes before removing them from the muffin tin.

Run a knife around the outside edge of each cup and they will lift right out of the pan!

cooked sausage egg cups in a muffin tin

Making Egg Cups Kid Friendly

I know some kids can be weird about spinach, or green things in general. To make a non-green, kid-friendly version just set some sausage aside before adding the spinach to the skillet. Then you can assemble a few cups with just egg and sausage.

egg cups, fruit, yogurt and toast on a breakfast board

Now you are a breakfast hero and everyone is happy. Until you serve them strawberries when they wanted blueberries and they melt into a puddle on the floor. #momlife

More Breakfast Recipes To Love

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Did you make this recipe?

I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

Rate This Recipe→
sausage egg cups on a breakfast buffet

Make Ahead Sausage Egg Cups

These Sausage Egg Cups are such a great breakfast or breakfast-for-dinner. They are made with breakfast sausage, eggs, spinach, and parmesan cheese- which also makes them a great low carb breakfast option. You can make them ahead for breakfast or dinner on-the-go!
LISTEN TO THE AUDIO RECIPE WITH THE PLAYER BELOW.
4.96 from 22 votes
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 15 minutes
cooling: 5 minutes
Total Time: 40 minutes
Servings: 12 up to 24 egg cups
Calories: 251kcal
Author: Susie Weinrich

Equipment

Ingredients

  • 16 oz ground sausage - breakfast style, like Jimmy Dean
  • 1 tablespoon oil
  • ¾ cup green onion
  • 2 cups fresh baby spinach - firmly packed
  • ½ cup fresh basil - chopped, loosely packed (if you do not have fresh basil you can sub 1 teaspoon dried basil)
  • 8 eggs
  • 1½ cups half & half
  • 1¼ cup parmesan cheese - fresh grated
  • ½ teaspoon salt
  • pepper to taste

Instructions
 

  • Preheat your oven to 350.
  • Prep your muffin tin by spraying each cup with cooking spray, or coating with oil.
  • In a large skillet add 1 tablespoon olive oil and cook the sausage until it is cooked through and crumbled. If there is excess oil drain the fat from the sausage before moving on.
    1 tablespoon oil, 16 oz ground sausage
  • Add the 2 cups fresh baby spinach and ¾ cup green onion, stirring occasionally, until the spinach is wilted, about 5 minutes. Remove from the heat, add the ½ cup fresh basil, stir to combine. Set aside and let cool for a few minutes.
    ¾ cup green onion, 2 cups fresh baby spinach, ½ cup fresh basil
  • Meanwhile whisk the 8 eggs, 1 ½ cups half & half, ½ teaspoon salt, and pepper together until the eggs and milk are completely smooth.
    8 eggs, 1½ cups half & half, ½ teaspoon salt, pepper to taste
  • **This recipe can make 12 large egg cups or up to 24 smaller egg cups, divide your filling according to how many sausage egg muffins you want. 
    Divide the sausage mixture evenly into the muffin cups. Pour enough egg mixture so that it is almost to the top of each cup. 
    Sprinkle each cup with Parmesan cheese.
    1¼ cup parmesan cheese
  • Bake for 15-18 minutes until the cheese is bubbly and they cooked through the center. Let cool for 5 minutes before removing them from the muffin tin.
    You may need to run a knife around the edge of each muffin cup to remove them from the pan.

Recipe Tips and Notes:

12-24 Egg Cups:
This recipe can make 12 large egg cups or up to 24 smaller egg cups, divide your filling according to how many sausage egg muffins you want. 
 
To Make Ahead:
Bake the egg cups and let cool. Remove from the muffin tin and place in a 9×13 pan. Refrigerate for up to 3 days.
To reheat bake at 350 for 15 minutes, until heated through. You can also microwave the egg cups a few at a time for 30 seconds – 1 minute.
 
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1egg cup | Calories: 251kcal | Carbohydrates: 3g | Protein: 14g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 154mg | Sodium: 569mg | Potassium: 232mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 959IU | Vitamin C: 3mg | Calcium: 187mg | Iron: 1mg

Originally posted March 2017 – Photos & copy updated March 2020

Fluffy & Tender Instant Pot Baked Potatoes

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Instant Pot Baked Potatoes is a foolproof way for making fluffy and fork tender baked potatoes in your electric pressure cooker. Baked Potatoes make such a perfect side dish, but when they bake in the oven it can take a really long time! Making them in your Instant Pot is the perfect short cut.

Instant Pot Baked Potatoes on a plate loaded with sour cream cheese bacon and chives

Simply set the Instant Pot to cook for 15 minutes with a 15 minute natural release for fork tender potatoes. You can also rub them with olive oil and place in the oven if you like crispy skin on your potatoes.

Use all your perfectly cooked potatoes to make a Baked Potato Bar.

Bonus- If you have leftover baked potatoes you can always make Potato Soup!

If potatoes are your favorite side dish you HAVE TO CHECK OUT these Instant Pot Mashed Potatoes too!! They are a top recipe on Mom’s Dinner.

Which Type of Potato to Use

For this recipe you will want to use Russet Potatoes – they are traditionally used for baked potatoes.

a pile of russet potatoes

They can also be known as baking potatoes, Idaho potatoes or old potatoes.

Russet potatoes can vary dramatically in size- from 7oz (small) all the way up to a pound (large).

I recommend using the medium sized potatoes , about 9-12 oz., to give you a decent size potato and allow 4-6 to fit into the Instant Pot.

How to Make Baked Potatoes in the Instant Pot

This baked potato recipe is so easy!! Let’s get started:

Clean and/or scrub your potatoes thoroughly. Generally russet potatoes have a layer of dirt on the outside and if you want to eat the skin you will want to remove the dirt.

Poke your potatoes with a knife or fork 8-10 times so that they can release steam as they cook.

Pour 1 cup of water into the bottom of your Instant Pot. Place the metal trivet in the bottom of your pot.

instant pot baked potato cut open

Now place 4-6 potatoes into the pot. Layering the potatoes is ok. However do not go past the “fill” line that is marked on the inside of your pot.

Pop the lid on, close the pressure valve, and set the pot to cook per the times below, based on potato size:

Baked Potato Sizes & Cooking Variations

Small Baked Potato 7-8 oz. 10 min. cook time with an 10 minute natural release

Medium Baked Potato 9-12 oz. 15 min. cook time with a 15 minute natural release

Large Baked Potato 13-16 oz. 20 min. cook time with a 15 minute natural release

Do a 15 minute natural release and then do a quick release to release any remaining pressure.

Making The Skins Crispy

If you like your potato skin to be a little crispy, you can crisp it up in the oven.

Heat your oven to 450 degrees.

Place the tender baked potatoes on a baking sheet. Rub them with olive oil and sprinkle with kosher salt.

Place in the oven for about 8 minutes, flipping halfway through. Add time for your desired level of crispiness.

Watch your potatoes carefully so they do not burn.

What to Serve with Baked Potatoes

You can load these baked potatoes up with sour cream, butter, salt, pepper, cheese, bacon – whatever you like! They would also be great filled with a no bean chili or an Instant Pot Chili.

loaded baked potato

They are an amazing side dish. Here are some main entree ideas to serve with your Instant Pot Baked Potatoes:

three baked potatoes on a plate stuffed with cheese and bacon

More Potato Recipe to Check Out

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I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

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Instant Pot Baked Potato filled with sour cream cheese and bacon

Instant Pot Baked Potatoes Recipe

Fluffy and fork tender baked potatoes that are easily cooked in your Instant Pot. Load them up with all your favorite toppings for a perfect side dish!
LISTEN TO THE AUDIO RECIPE WITH THE PLAYER BELOW.
5 from 1 vote
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 15 minutes
natural release time: 15 minutes
Total Time: 35 minutes
Servings: 5 people
Calories: 168kcal
Author: Susie Weinrich

Equipment

Ingredients

  • 5 Russet Potatoes - medium sized 9-12 oz each
  • 1 cup water

Instructions
 

  • Scrub or wash your potatoes clean. Then, using a fork or knife poke 8-10 holes in the potato.
  • Pour 1 cup water into the bottom of the Instant Pot. Place the metal trivet over the water. Layer your potatoes into the pot. Be careful not to go above the fill line marked in the lining of your inner pot.
  • Pop the lid on and close the pressure vent. Set the pot to cook on pressure mode, high, for 15 minutes. **see notes about larger or smaller potatoes
  • Do a 15 minute natural release, then release any additional pressure with a quick release.
  • Load the potatoes up with all your favorite toppings and enjoy!

For Crispy Skin

  • Heat your oven to 450 degrees.
  • Remove the cooked potatoes from the Instant Pot. Place them on a baking sheet. Rub them completely with olive oil and sprinkle with kosher salt.
  • Place in the oven for about 8 minutes, flipping halfway through. Add time for your desired level of crispiness.
    Watch carefully so they do not burn.

Recipe Tips and Notes:

BAKED POTATO SIZES AND COOKING TIME VARIATIONS:
Small Baked Potato 7-8 oz. 10 min. cook time with an 10 minute natural release
Medium Baked Potato 9-12 oz. 15 min. cook time with a 15 minute natural release
Large Baked Potato 13-16 oz. 20 min. cook time with a 15 minute natural release
 
Leftover Baked Potato Recipe: If you have leftover baked potatoes you can make this amazing Instant Pot Creamy Potato Soup – however you will not have to pressure cook since the potatoes are already cooked. Make it all on sauté mode!
INSTANT POT MASHED POTATO RECIPE
Calories are estimated.
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1potato | Calories: 168kcal | Carbohydrates: 38g | Protein: 5g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.004g | Sodium: 13mg | Potassium: 888mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 12mg | Calcium: 29mg | Iron: 2mg

Garlic Cheddar Biscuits

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Garlic Cheddar Biscuits are a flavorful and garlicky biscuits that come together with just 5 ingredients; including Bisquick, cheddar, garlic powder, butter, and milk. From prep to cook time they are ready in about 20 minutes. This is a perfect copycat recipe for Red Lobster’s Cheddar Bay Biscuits.

garlic cheddar biscuits in a basket

Tender Bisquick biscuits are filled with melted cheddar cheese and topped with garlic butter.

Simple Drop Biscuits

This is considered a “drop biscuit” recipe. Which is, in my opinion, the best kind of biscuit to make. It doesn’t require any chilling, rolling, or kneading of the dough.

Simply mix the biscuit ingredients together and drop them by the spoonful onto a cookie sheet and they are ready to bake!

How to Make Garlic Cheddar Biscuits

You only need a couple ingredients for this recipe:

  • Bisquick original mix
  • shredded cheddar cheese
  • milk
  • butter
  • garlic powder
drop biscuit dough in a bowl

Step 1

In a bowl lightly mix together 2 cups Bisquick mix, ⅔ cup milk, and ½ cup shredded cheddar cheese.

garlic cheddar biscuits dropped on a cookie sheet lined with parchment

Step 2

Drop the biscuits onto the baking sheet, it is about ¼ cup per biscuit.

This dough is pretty sticky, so I recommend dropping the biscuits using an ice cream scoop or ¼ cup measuring cup that has been greased with olive oil or cooking spray.

garlic butter being brushed on the biscuits

Step 3

Bake for 8-10 minutes, until the tops are golden and they are cooked through.

Melt the butter and garlic powder together in the microwave. When the biscuits come out of the oven brush the tops, generously, with the butter mixture.

garlic cheddar biscuit split open to see the melted cheese

Step 4

Serve warm!

Storing

Store your leftover biscuits in an airtight container or plastic baggie at room temp for up to 4 days.

Serving

Just like this Beer Bread, these Garlic Cheddar Biscuits make excellent table bread. Or they would be a great biscuit replacement for this Chicken & Biscuits recipe. Here are some other entrees that would go great with these biscuits:

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I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

Rate This Recipe→
Brushing garlic butter on a cheddar biscuit.

Garlic Cheddar Biscuit Recipe

Garlic Cheddar Biscuits super easy to make with Bisquick Mix plus 4 other ingredients. They are full of melted cheddar cheese and topped with a garlic butter. From prep to cook time they are ready in 20 minutes.
These are just like the Red Lobster Cheddar Bay Biscuits!
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Print Pin Rate
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 8 biscuits
Calories: 207kcal
Author: Susie Weinrich

Equipment

Ingredients

  • 2 cups Bisquick Original mix
  • ⅔ cup milk
  • ½ cup shredded cheddar cheese
  • 3 tablespoon salted butter - melted
  • ¼ teaspoon garlic powder - could also use 1 fresh garlic clove, minced

Instructions
 

  • Preheat the oven to 450° , line a baking sheet with parchment paper or a reusable silpat.
  • By hand, mix the Bisquick, milk, shredded cheese just until combined.
    2 cups Bisquick Original mix, ⅔ cup milk, ½ cup shredded cheddar cheese
  • Drop the biscuit mix by the spoonful onto the parchment lined baking sheet. This will make 8-9 biscuits.
    This dough is pretty sticky, so I recommend dropping the biscuits using an ice cream scoop or ¼ cup measuring cup that has been greased with olive oil or cooking spray.
    garlic cheddar biscuits dropped on a cookie sheet lined with parchment
  • Bake for 8-10 minutes until golden and baked through.
  • While they bake combine the melted butter and the garlic powder (or minced garlic).
    3 tablespoon salted butter, ¼ teaspoon garlic powder
  • Remove from oven and brush or spoon the garlic butter over the biscuits.

Recipe Tips and Notes:

Storing your biscuits: If you have leftover biscuits store them in an airtight container or plastic baggie (ziplock) at room temp for up to 4 days.
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1biscuit | Calories: 207kcal | Carbohydrates: 20g | Protein: 5g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 471mg | Potassium: 87mg | Fiber: 1g | Sugar: 5g | Vitamin A: 236IU | Vitamin C: 0.1mg | Calcium: 130mg | Iron: 1mg

Skillet Cajun Shrimp

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Skillet Cajun Shrimp are slightly spicy, Cajun seasoned shrimp that cook hot and fast in a skillet. Shelled and deveined raw shrimp are lightly marinated for 30 minutes, then cooked and are ready in under 5 minutes!

cajun shrimp cooked in a skillet with lemon wedges and parsley ganish

This Cajun shrimp dish makes an excellent appetizer or dinner when paired with a side dish like Cajun Rice and Roasted Broccoli or Asparagus.

If you love a good cajun dish also check out my Instant Pot Cajun Rice with Chicken & Sausage, or Skillet Dirty Rice and Beans.

cajun shrimp served over rice on a plate

Shrimp for Cajun Shrimp

For this dish I recommend using either fresh or frozen shrimp that are raw and have been deveined and shelled, but still has the tail. You will want to buy shrimp that are extra large. If you are at a fish counter ask for a 26/30 shrimp, that means there are 26-30 shrimp per pound.

Trader Joe's peeled and deveined raw shrimp for cajun shrimp

If you have a Trader Joe’s nearby they have an excellent frozen shrimp that is perfect! You will just need to thaw it in the fridge overnight. See the photo below:

Frozen Shrimp and Thawing

If you buy frozen shrimp it may come in a larger category then 26/30, which is completely fine. The shrimp I purchase has a wider size category of 21/30 which means you will have varying sizes of shrimp in the bag.

To thaw your frozen shrimp you will want to place the shrimp in a bowl in the fridge overnight or up to 24 hours. It will thaw completely and be ready for you to use.

Simply drain off the excess liquid, rinse the shrimp completely, and pat them dry before using.

Quick Thaw

If you forgot to thaw your shrimp or you need them right away you can also thaw them by placing them in a warm water (not hot, that will start to cook the shrimp). You may need to change the water a couple times before they are thawed completely.

Cajun Seasoning

Nothing better than the warm and spicy flavors of cajun seasoning. For this recipe you will be mixing garlic, onion powder, oregano, red pepper flakes, a little cayenne pepper, and most importantly smoked paprika.

cajun marinade for shrimp

You definitely want to use smoked paprika, not “paprika”. The two have completely different flavors and cannot be swapped out in this recipe. You want the deep rich flavor of the smoked paprika to make this Cajun Shrimp dish!

I also add a little lemon zest to the marinade to slightly brighten the flavors.

How to Make Skillet Cajun Shrimp

Start by making the marinade by combining 2 tablespoon olive oil and all the herbs and seasonings. Add the shrimp and give it a stir to coat.

Let the shrimp marinade for 30 minutes up to 6 hours.

raw shrimp marinating in a cajun marinade

Heat a large non-stick skillet over medium high heat and add 1 tablespoon butter and 1 tablespoon olive oil. Once the pan is hot add half the marinated shrimp. Cook for 2 minutes on the first side, then flip and cook for 2 minutes on the other side. Remove the cooked shrimp to a plate.

Add the other half of the shrimp to the pan and repeat the cooking process.

cajun shrimp in a skillet

Once all the shrimp is cooked remove the pan from the heat and add all the shrimp to the pan. Squeeze two fresh lemon wedges over the shrimp.

Serve the warm shrimp immediately!

What to Serve with Cajun Shrimp

This Cajun Shrimp makes an easy and fast dinner, here are some perfect side dishes to pair with it:

Skillet Cajun Shrimp served on a plate over white rice

If you serve this as a shrimp appetizer I would HIGHLY recommend serving it with jicama sticks. They perfectly cool your mouth from the spice of the seasoning!

More Cajun Recipes

Cajun shrimp in a skillet with lemons

Skillet Cajun Shrimp Recipe

Skillet Cajun Shrimp are slightly spicy, cajun seasoned shrimp that cook hot and fast in a skillet. They make a great dinner when paired with a side dish, or an easy appetizer served with jicama sticks to cool down the spice!
5 from 4 votes
Print Pin Rate
Prep Time: 35 minutes
Cook Time: 4 minutes
Servings: 4 people
Author: Susie Weinrich

Ingredients

Instructions
 

  • In a bowl combine the shrimp, 2 tablespoon olive oil, 2 minced garlic cloves, 1 ½ teaspoon smoked paprika, 1 teaspoon oregano, ½ teaspoon red pepper flakes, ½ teaspoon lemon zest, ¼ teaspoon black pepper, ¼ teaspoon salt, and pinch of cayenne pepper.
    Stir the mixture to coat the shrimp evenly. Let the shrimp marinate for 30 minutes up to 6 hours.
  • In a large skillet over medium/high heat add 1 tablespoon olive oil and 1 tablespoon butter. Once the pan is hot add half the shrimp. Cook for 2 minutes on the first side, flip and cook for 2 minutes on the other side. Remove from the pan to a plate.
    Add the last half of the shrimp and repeat the cooking.
  • Off the heat add all the shrimp back to the pan. Squeeze two fresh lemon wedges over the shrimp and stir.
  • Serve the warm shrimp immediately. Great with Cajun Aioli

Cajun Shrimp for Dinner

Recipe Tips and Notes:

Frozen Shrimp: If you purchase frozen shrimp you may have a wider size category, mine are around 21/30 per pound. To thaw the shrimp place the frozen shrimp in a bowl and place it in the fridge overnight up to 24 hours. Drain any liquid in the bowl, rinse the shrimp well, and then pat dry before moving on with the recipe. 
If your shrimp is still frozen and you need it right away you can always do a quick thaw by placing the frozen shrimp in a bowl of warm water (NOT HOT, that will cook the shrimp), changing the water every few minutes until the shrimp are thawed completely. Pat dry before moving on with the recipe.
 
CAJUN SHRIMP APPETIZER: If you are serving this as an appetizer it will serve about 10 people. I recommend serving it with jicama sticks to cool the spice (you could also use celery sticks).
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Serving: 6shrimp

Homestyle Muffin Pan Meatloaf

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Muffin Pan Meatloaf is a much faster way to enjoy your favorite meatloaf dinner. They are individual portions of savory ground beef meatloaf cooked in a muffin tin in just 25 minutes. Serve it up with these quick Instant Pot Mashed Potatoes and buttery peas for an excellent family dinner!

Two plates with muffin pan meatloaf cups, peas and mashed potatoes

This recipe also is a great make-ahead dinner. The meatloaf cups refrigerate perfectly for up to 4 days and reheat in the microwave nicely! You can even serve them on a mini bun for a Meatloaf Slider Sandwich!

If you want a non-traditional flavored meatloaf, you can also check out this Italian Meatloaf Recipe! Or to make these a little healthier using ground turkey, pop over to this recipe for Turkey Meatloaf Muffins.

Ground Beef for Meatloaf

It is important to have SOME fat in your beef. It is what helps keep ground beef recipes moist and juicy, it also gives the meatloaf really great flavor.

When you purchase ground beef the meat to fat ratio is shown in a fraction- ex: 80/20. Which means the beef is 80% lean ground beef and 20% fat.

For this Meatloaf Cup recipe I recommend using an 85/15 or 90/10 ground beef. You could even go 93/7 for less calories.

I definitely would not use a 80/20 or 70/30 ground beef. That fat ratio will produce too much grease and your meatloaf cups will shrink quite a bit.

Classic Topping

We are sticking with good old classic ketchup topping in this meatloaf recipe. Nothing fancy.

When the ketchup topping cooks it takes on a whole different flavor. The sugars in traditional ketchup caramelize a bit and the flavor deepens and becomes warm and savory.

Meatloaf muffin topped with ketchup

If you have brown sugar glaze or tomato sauce topping you like you can absolutely swap that out! BBQ sauce would even work if you want a totally different flavor.

Step by Step

If you love watching cooking shows, you can watch Susie make these meatloaf muffins on a 30 minute episode of Pin TV!

This is a much faster way to make meatloaf for dinner! Instead of cooking for an hour or more, this recipe bakes in just 25 minutes.

Start by preheating your oven to 400 degrees and greasing a 12 cup muffin pan with cooking spray or olive oil.

In a skillet over medium heat sauté the onions and garlic in olive oil until they are softened, about 5-8 minutes.

Remove the pan from the heat and stir in the Worcestershire sauce, fresh rosemary (could sub thyme), and tomato paste. Stir until the tomato paste coats everything. Set aside.

onions and garlic in a skillet coated with worcestershire and tomato paste

In a large bowl combine the panko bread crumbs and milk, let that sit for a few minutes to soak.

Now add the 2 lbs. lean ground beef, the onion mixture, 2 lightly beaten eggs, salt, pepper, and onion powder. With clean hands lightly mix the meatloaf just until all the ingredients are distributed.

It should still be a little fluffy, which will give you a more tender meatloaf (instead of a dense meatloaf).

meatloaf mixture in a bowl

Using ⅓ cup measuring cup portion out the meatloaf into 12 muffin cups. This should give you exactly 12 meatloaf cups.

Top each muffin cup with 1 tablespoon ketchup.

raw meatloaf muffins in a muffin tin topped with ketchup

PRO TIP: Place the muffin tin on a rimmed baking sheet. This will catch any grease or juices in the oven in case you have spill over.

Pop that in the oven for 25 minutes until the center of the cups reaches 160 degrees.

Let the meatloaf cups cool for a few minutes and then remove them from the muffin tin and serve!

meatloaf cups on a white plate ready to be served

Storing & Reheating

If you have Muffin Tin Meatloaf leftover store them in an airtight container in the fridge for up to 4-5 days.

These reheat REALLY well (so they make a great meal prep)! Simply place one or two muffins on a microwave safe plate and microwave for a minute or so.

Pro Tip: They will reheat through a little better if you cut them in half.

Bake & Freeze Meatloaf Muffins

Yes you can freeze your meatloaf muffin cups, making them a great option for meal prep (or a meal train dinner!).

Simply prepare the meatloaf cups completely and let them cool. Place them in a freezer safe, airtight container and freeze for up to 3 months.

To reheat let them thaw in the fridge overnight and then reheat them in the microwave. Or heat in the oven, covered with foil, at 400 degrees for 15-20 minutes, until the middle is warmed through.

Serving

Meatloaf is a traditional Sunday dinner recipe and is great served with some classic side dishes like:

Add a Jello Salad and/or broccoli bacon salad for a more robust super classic dinner!

a table with two plates full of meatloaf muffins, peas and mashed potatoes

More Meatloaf Recipes

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Did you make this recipe?

I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

Rate This Recipe→

Muffin Pan Meatloaf Recipe

Muffin Pan Meatloaf are individual portions of savory ground beef meatloaf cooked in a muffin tin in just 25 minutes. This is an easy and quick way to have meatloaf for dinner!
Watch Susie make these Meatloaf Muffins on a 30 minute Pin TV episode.
5 from 14 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 12 meatloaf cups
Calories: 278kcal
Author: Susie Weinrich

Equipment

Ingredients

Instructions
 

  • Preheat the oven to 400° and spray a 12 count muffin tin with baking/olive oil spray.
  • In a large bowl add 1 cup panko bread crumbs and ⅓ cup milk. Let sit a minute or two to soak.
    1 cup panko bread crumbs, ⅓ cup milk
  • Meanwhile, In a skillet over medium heat sauté the 1 diced onion and 3 chopped garlic cloves in the oil until softened, about 5-8 minutes.
    Remove from the heat and stir in the 2 tablespoon Worcestershire sauce, 1 tablespoon tomato paste, and 1 teaspoon chopped fresh rosemary.
    2 tablespoon olive oil, 1 small to medium yellow or white onion, 3 plump garlic cloves, 1 teaspoon fresh rosemary, 2 tablespoon Worcestershire sauce, 1 tablespoon tomato paste
  • To the panko mixture add the 2 lbs. ground beef, 2 lightly beaten eggs, 1 teaspoon kosher salt, ½ teaspoon black pepper, ½ teaspoon onion powder, and the sauteed onion mixture.
    2 lbs. ground beef, 2 eggs, 1 teaspoon kosher salt, ½ teaspoon black pepper, ½ teaspoon onion powder
  • With clean hands or a fork lightly mix the ingredients together. Mix just until it comes together, over mixing will create tough, more compact meatloaf!
  • With a ⅓ cup measuring cup portion out the meatloaf mixture into the prepared 12 cup muffin tin.
  • Top each individual meatloaf with 1 tablespoon ketchup.
    Topping Note: if you have another topping you like (tomato sauce, BBQ sauce, or more of a brown sugar topping you can swap that here)
    1 cup ketchup
  • Place the muffin tin on top of a rimmed baking sheet to catch any spill-overs in the oven!
  • Bake at 400 for 25 minutes until the center of the meatloaf cups reaches 160°.
  • Let rest for a few minutes and then serve!

Serving

Recipe Tips and Notes:

Storing and Reheating: Store leftover meatloaf muffins in the fridge in an airtight container for 4-5 days. 
To reheat place one or two meatloaves on a microwave safe plate and heat for 1-2 minutes. Tip: cut the cups in half to heat through faster. 
Baking & Freezing: You can freeze your meatloaf muffins. Simply prepare and bake completely. Let cool. Place in a freezer safe, airtight container and freeze for up to 30 months.
To reheat thaw in the fridge overnight and then place in the microwave for a few minutes, or in a 400 degree oven, covered with foil, for 15-20 minutes until warmed through.
GROUND TURKEY: Pop over to this recipe for Ground Turkey Meatloaf Muffins. 
MEATLOAF SLIDERS: Turn these into meatloaf sliders (mini sandwiches), head over to this recipe for Meatloaf Sliders.
ITALIAN MEATLOAF: for a fun change of flavors, try this recipe for Italian Meatloaf.
 
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Serving: 1serving | Calories: 278kcal | Carbohydrates: 11g | Protein: 15g | Fat: 19g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 515mg | Potassium: 351mg | Fiber: 1g | Sugar: 6g | Vitamin A: 177IU | Vitamin C: 2mg | Calcium: 46mg | Iron: 2mg

Easy Instant Pot Chicken Noodle Soup

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Instant Pot Chicken Noodle Soup is an incredibly easy soup recipe. It is literally a dump and start recipe- no sauteing, no browning, or searing. Pop all the ingredients in the Instant Pot or Electric Pressure Cooker and start it up. With an 8 minute cook time it is ready in under 30 minutes!

two bowls of Instant Pot Chicken Noodle Soup with Egg Noodles
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