I adore beets. Whether they’re in a salad, blended into a smoothie or roasted and eaten all by themselves, beets are a delicious & versatile vegetable and nutritional powerhouse.

This Oven Roasted Beets recipe is my favorite way to prepare fresh beets. Roasting brings out their natural sweetness, which is enhanced by a drizzle honey and balsamic vinegar. Roasting beets also give them the best texture (not mushy like boiled beets).

Roasted beets taste like vegetable candy, and are so delicious my kids love them too!

Roasted Beets: Ingredients & Substitutions 

• Fresh Beets. You could use drained canned beets, but fresh are so much better. Any color of beet (or a mixture of colors) works well.
• Olive oil. Any neutral tasting oil such as avocado oil, canola oil, etc. is a good substitute.
• Balsamic Vinegar is an ingredient I splurge on. A high-quality balsamic vinegar should be thick and naturally sweet. If your vinegar pours like water instead of syrup and tastes sour then you do not have a quality product and your recipe will not turn out as delicious.
• Honey. Use pure maple syrup for a vegan version. If you are using the highest quality balsamic vinegar you can omit the sweetener. However I find that kids are more likely to eat and enjoy these roasted beets if I use a little honey/syrup.

How to Roast Beets 

Let’s walk through this roasted beets recipe together, and don’t forget to watch the video.

Begin by using a vegetable peeler to remove the skin from the beets. This is a messy process, but will be worth it in the end! Peeling and chopping the beets before roasting cuts down the bake time significantly.

Then, drizzle the peeled & chopped beets with olive oil and sprinkle them with sea salt. Make sure to stir them well.

Next, spread the seasoned beets in an even layer on a large baking pan.

Then, roast the beets in the oven for 30 minutes, or until they are soft to the touch, stirring once halfway through. Note: the size of the beet cubes will greatly effect baking time.

Roasting the beets before adding the balsamic glaze will ensure that the glaze doesn’t burn before the beets are fully cooked.

While the beets are roasting, combine the honey and balsamic vinegar in a small bowl.

After 30 minutes, remove the beets from the oven and drizzle the balsamic glaze over them. Stir until they are evenly coated.

Then, return the beets to the oven and roast an additional 10 minutes, stirring once halfway through. The beets are done when they are soft to the touch and the balsamic glaze has thickened and coated the them. 

Serve

Transfer the roasted beets from the baking pan to a dish and serve. I chose to garnish them with chopped beet greens, you can also use parsley, fresh rosemary, or basil as delicious & beautiful garnishes.

I suggest serving them on a salad, like burrata salad or kale salad. Or as a side to your favorite Thanksgiving recipes.

Store

Store roasted beets in an airtight container in the refrigerator for up to 5 days. Reheat them in the microwave, oven, or on the stovetop if desired, or serve them cold.

FAQs about Roasted Beets

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Balsamic Roasted Beets Recipe

Made with 5 ingredients including fresh beets, this easy Roasted Beets recipe is a delicious side dish or addition to any salad. Follow our step-by-step instructions to learn how to roast beets in the oven.

Course Salad, Side Dish

Cuisine American

Diet Gluten Free, Low Calorie, Low Lactose, Vegan, Vegetarian

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Total Time 45 minutes minutes

Servings 6 Servings

Calories 61.2kcal

Author Laura

Equipment

• measuring spoons
• measuring cups
• spatula
• glass batter bowl
• baking sheet

Ingredients

• 3 beets peeled & diced (about 3 cups)*
• 1 Tablespoon olive oil
• ½ teaspoon sea salt
• 1 Tablespoon balsamic vinegar
• 1 Tablespoon honey (pure maple syrup for a vegan version)

US Customary – Metric

Instructions

• Preheat oven to 425 degrees Fahrenheit.
• Grease a large baking sheet or dish, set aside.
• Peel and cut 3 beets into ½” cubes.
• Toss beets with 1 Tablespoon olive oil and ½ tsp sea salt.
• Spread onto a greased baking sheet in an even layer.
• Bake in preheated oven for 20 to 30 minutes, or until the beets are soft to the touch, stirring once halfway through.
• While the beets are roasting, combine the balsamic vinegar and honey in a small bowl.
• After 30 minutes (or when beets are soft to the touch), remove the beets from the oven and drizzle the honey/vinegar mixture over the beets on the baking sheet.
• Stir until all the beets are evenly coated.
• Return to the oven for 10 minutes ( until the balsamic/honey mixture coats the beets), stirring once half way through.
• Remove from the oven and serve warm or store and serve later over your favorite salads.

Video

Notes

Ingredient Substitutions 

• • Fresh Beets.  Any color of beet (or a mixture of colors) works well.

• • Olive oil. Any neutral tasting oil such as avocado oil, canola oil, etc. is a good substitute.

• • Balsamic Vinegar is an ingredient I splurge on. A high-quality balsamic vinegar should be thick and naturally sweet. If your vinegar pours like water instead of syrup and tastes sour then you do not have a quality product and your recipe will not turn out as delicious.

• • Honey. Use pure maple syrup for a vegan version. If you are using the highest quality balsamic vinegar you can omit the sweetener. However I find that kids are more likely to eat and enjoy these roasted beets if I use a little honey/syrup.

How to prevent staining your hands: 

Wear rubber or plastic gloves while peeling and cutting the beet.s

Note on baking time: 

The size the beets are cut to makes a difference in roasting time. Please be aware of this and check your beets after 15 minutes of cooking to ensure they are not getting overdone! 

How to Roast Whole Beets

*Instead of peeling and cutting the beets, you could roast them whole in the following way:

1. Wrap beets individually in aluminum foil and set on a baking sheet.
2. Roast in an oven set to 450 degrees F until the beets are soft to the touch, 50-70 minutes depending on the size of the beets.
3. Remove skin from beets with your hands or a vegetable peeler. (at this point you can store the roasted beets until later when you’re ready to add the rest of the ingredients, dice and roast)
4. Dice and toss with recipe ingredients.
5. Roast for 10-15 minutes at 425 degrees F until beets are soft and the balsamic mixture is thick and coats the beets.

Store/Freeze

Store roasted beets in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 1 month. Reheat them in the microwave, oven, or on the stovetop if desired, or serve them cold.

Nutrition

Serving: 0.5cup | Calories: 61.2kcal | Carbohydrates: 9.7g | Protein: 1.1g | Fat: 2.4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1.7g | Sodium: 142.3mg | Potassium: 223.1mg | Fiber: 2g | Sugar: 7.5g | Vitamin A: 20IU | Vitamin C: 4.6mg | Calcium: 12mg | Iron: 0.6mg

More Delicious recipes

Oven Roasted Broccoli

Roasted Brussel Sprouts with Bacon

Oven Roasted Green Beans

Oven Roasted Vegetables Recipe

Oven Roasted Carrots

Oven Roasted Asparagus

Have you ever wondered why French toast is so delicious? Really, it’s just bread dipped in eggs and milk, and it magically transforms into one of the best breakfast foods ever. It’s a true testament to the fact that there is beauty in simplicity.

This easy French toast recipe is one of our favorite special breakfasts! I make it on Christmas morning, for birthday breakfasts for my kids, etc. because it’s delicious & easy!

It’s best served with a dollop of homemade whipped cream and a drizzle of pure maple syrup!

French Toast: Ingredients & Substitutions

Here are a few possible substitutions that could be made in this recipe!

• Bread. we use cinnamon bread from a local bakery to make this easy french toast. Use your favorite bread, here are some suggestions: a buttery brioche loaf, sourdough, french bread, or cinnamon swirl bread are all great choices. 
• Light Brown sugar. Dark brown sugar or coconut sugar both work great in this recipe.
• Whole milk. Any milk would work well, including non-dairy milk. Just remember that the higher the fat content, the richer and tastier the recipe will turn out. Half and half is also a great choice.
• Salted butter. Cooking french toast in salted butter takes it from good to great. I don’t recommend skipping this!

How to make French Toast

I’m going to walk you through all my tips and tricks to making the best french toast recipe ever! 

Make the egg/milk mixture

Begin by whisking the eggs together.

Then whisk the sugar, vanilla and cinnamon into the eggs before adding the milk.

Then, whisk in the milk.

Once the mixture in finished, pour it into a shallow baking dish.

Using a rectangular baking dish (pictured below) to dip the bread into the egg mixture allows you to evenly soak two pieces of bread at the same time, which is a huge time saver when making this recipe.

Cook the French Toast

Now it’s time to soak the bread and cook the french toast! I recommend soaking the bread for 10-15 seconds on each side. This varies tremendously with the texture of the bread you choose. A light and airy brioche needs to soak for less time than a hearty sourdough.

The thickness of your bread also effects the soaking time. Thicker bread will require more soaking, while thinner bread will only need to be soaked for a short time.

Butter the Griddle or Pan

I prefer cooking breakfast foods on a griddle for two reasons.

1. I can cook large batches at a time when using a large griddle.
2. You can set the temperature and it is maintained evenly throughout cooking.

Either way, make sure to melt ½ Tablespoon salted butter on the griddle or pan between every batch of French toast. Spread it around so that it covers the entire surface area of the griddle/pan. Because that crispy, buttery, golden-brown toasting makes this recipe extra special.

If you don’t have a griddle, use a large, non-stick fry pan instead. Just note, every cooktop is different, so you will need to determine the amount of heat you use until you get it just right. 

Turn the heat on to medium and place the fry pan over the flame/heating element to let it warm up. 

Add the french toast pieces and cook until golden-brown on one side!

Flip and cook until golden-brown on the second side.

Serve immediately or place on a baking sheet in a warm oven to keep until all the pieces are cooked!

Keep French Toast Warm

If you would like to serve all of your French toast at the same time, I recommend keeping it warm in the oven.

Heat the oven to it’s “warm” setting. Then, as you finish each batch of french toast, put the pieces on a large baking sheet in the warm oven until you are finished and ready to serve.

Serve

Serve warm with maple syrup, homemade whipped cream or a slather of this cinnamon honey butter.

Store

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave, on the stovetop or in the oven. 

How to freeze French toast

1. Flash-freeze the leftover pieces on a baking sheet, then put the frozen French toast in a freezer-friendly container or ziplock bag and save them for another day!
2. To reheat simply warm in the microwave for 60-90 seconds per piece (depending on how thick the slices are).

Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Easy French Toast Recipe

This is the best french toast recipe. It is easy to make in 20 minutes with 7 ingredients and is a delicious, special occasion breakfast!

Course Breakfast

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 10 Servings

Calories 234.1kcal

Author Laura

Cost $8

Equipment

• electric griddle
• measuring spoons
• measuring cups
• glass batter bowl

Ingredients

• 1 loaf bread (cinnamon bread, brioche bread, french bread, sourdough, etc).
• 4 eggs
• 1 Tablespoon light brown sugar
• ¼ teaspoon sea salt
• 1 teaspoon pure vanilla extract
• ½ teaspoon ground cinnamon
• 1 ½ cups whole milk
• butter for skillet

US Customary – Metric

Instructions

• Preheat griddle to 350 degrees F. (see notes for stovetop instructions)
• In a medium mixing bowl, whisk together eggs.
• Add brown sugar, sea salt, vanilla and cinnamon and whisk until combined.
• Add milk and whisk until combined.
• Pour into a shallow baking dish (9×9)
• Place bread in the egg mixture and let it soak in the mixture for 10-15 seconds.
• Flip bread over and repeat on the other side.
• Melt ½ Tablespoon butter on the preheated electric griddle (or fry pan).
• Remove bread from egg/milk mixture and place on the heated, buttered cooking surface.
• Cook for 3-5 minutes on the first side or until golden brown.
• Flip the bread over and repeat on the second side.
• Continue dipping/cooking until all the bread has been used.
• Serve immediately with a glug of pure maple syrup!

Video

Notes

How to Cook French Toast on the stovetop: 

1. Turn the heat on to medium and place the fry pan over the flame/heating element to let it warm up. 
2. Add the french toast pieces and cook until golden-brown on one side!
3. Flip and cook until golden-brown on the second side! 

Ingredient Substitutions

• Bread. Use your favorite bread – a buttery brioche loaf, sourdough, french bread, cinnamon swirl bread, etc. 
• Light Brown sugar. dark brown sugar is great too,
• Whole milk. 2% or half and half are both good substitutes. 

How to keep French toast warm

Preheat oven to “warm” and put a baking sheet inside. Put every finished piece of french toast on the warm baking sheet. 

Store

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave, on the stovetop or in the oven. 

How to freeze French toast

1. Flash-freeze the leftover pieces on a baking sheet, then put the frozen French toast in a freezer-friendly container or ziplock bag and save them for another day!
2. To reheat simply warm in the microwave for 60-90 seconds per piece (depending on how thick the slices are).

Nutrition

Serving: 1slice | Calories: 234.1kcal | Carbohydrates: 35.4g | Protein: 8g | Fat: 6.8g | Saturated Fat: 2.8g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1.1g | Cholesterol: 80.5mg | Sodium: 341mg | Potassium: 98.7mg | Fiber: 1g | Sugar: 14.9g | Vitamin A: 225IU | Calcium: 52mg | Iron: 0.3mg

Try these recipes

Best Cinnamon Rolls Recipe (Better than Cinnabon)

Egg Casserole (Egg Bake)

Best Scones Recipe

Frittata Recipe

Best Pancake Recipe (Homemade Pancakes from Scratch)

Omelette Recipe

These perfectly seasoned roasted chickpeas are an easy, flavorful and healthy snack.

I also love serving them alongside our favorite mediterranean dishes like this delicious baked falafel, hummus chicken, Greek meatballs, hummus and pita bread, and this tzatziki sauce.

Crispy chickpeas are my favorite way to add more protein and fiber to a meatless salad – especially this greek salad!

Roasted Chickpeas Recipe: Ingredients & Substitutions

These roasted chickpeas are really versatile.

• Olive oil: Any oil works well in this recipe, my top suggestions are olive oil and avocado oil.
• Spices: I have included my favorite spice mixture for this recipe – but you can adjust the spices to your liking.
• Chickpeas. I use canned chickpeas for ease. If cooking your own, you will need 1.5 cups of cooked chickpeas.

How to Roast Chickpeas

I perfected the method to make perfectly crispy chickpeas every single time! Follow the steps and don’t skip any!

Begin by very lightly greasing a baking sheet – preferably with spray olive oil or avocado oil – then set it aside.

Next, drain and thoroughly rinse the chickpeas (if using canned).

Then, thoroughly dry the chickpeas. I suggest turning the drained and rinsed chickpeas onto a paper-towel lined plate and patting them dry. It’s important they are completely dry to achieve maximum crispiness.

While the chickpeas are drying, mix the spices together in a small bowl.

Once the chickpeas have been thoroughly rinsed and dried, bake them “naked” for 15 minutes without any oil or seasoning on them. This way they begin to crisp up before they absorb any of the olive oil.

After 15 minutes, remove the chickpeas from the oven, drizzle ½ Tablespoon olive oil over the chickpeas, and stir until they are evenly coated.

If necessary, slowly add more olive oil until all the chickpeas are lightly coated with olive oil.

Once they are evenly coated with oil, add the spices to the chickpeas and stir until evenly coated.

Then, continue baking in the preheated oven for 10 more minutes before removing them to stir the chickpeas again.

Return the stirred chickpeas to the oven and bake them for an additional 5-10 minutes, until desired crispiness is achieved (a total of 35-40 minutes of baking).

Then, turn off the oven and crack the door so it’s slightly ajar. Let chickpeas cool in the oven to achieve maximum crispiness

Store/Freeze

I suggest storing these in an airtight container at room temperature for up to 5 days. You can freeze them as well, but you will likely need to re-crisp them in the oven after they thaw.

To re-crisp the chickpeas

If you live somewhere humid or your home has moisture in the air, you may need to re-crisp the roasted chickpeas after storing them. To do this, just preheat your oven to 400 degrees F and bake them for 2 to 5 minutes.

FAQs about roasted Chickpeas

Here are answers to some of the frequently asked questions about making this roasted chickpeas recipe!

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Crispy Roasted Chickpeas Recipe

This is the absolute best roasted chickpeas recipe. The foolproof method results in flavorful, crispy chickpeas that turn out perfectly every time! Delicious on top of Greek Salad!

Course Salad, Snack

Cuisine Mediterranean

Diet Gluten Free, Low Calorie, Low Fat, Low Lactose, Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Cooling 20 minutes minutes

Total Time 1 hour hour 2 minutes minutes

Servings 8 servings

Calories 53.3kcal

Author Laura

Cost 3

Equipment

• measuring spoons
• baking sheet
• glass batter bowl
• spatula

Ingredients

• 15 oz chickpeas (drained and rinsed)
• ½ teaspoon ground cumin
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon ground corriander
• ½ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• ½ to 1 Tablespoon olive oil

US Customary – Metric

Instructions

• Preheat oven to 400 degrees F.
• Lightly spray a baking sheet with cooking oil (olive oil or avocado oil) or cooking spray. Set aside.
• Drain and rinse the chickpeas.
• Then, put the chickpeas on a paper-towel lined plate and pat dry. If necessary, discard wet paper towels and use fresh ones. Let the chickpeas dry on the paper towels until they are no longer wet.
• In a small bowl, mix together cumin, paprika, garlic powder, sea salt, onion powder and pepper. Set aside.
• Transfer the rinsed and thoroughly dried chickpeas to the prepared baking sheet.
• Bake in the preheated oven for 15 minutes "naked" – meaning without any oil or spices.
• After 15 minutes, remove the chickpeas from the oven and drizzle ½ Tablespoon olive oil over the chickpeas, stirring until evenly coated. If necessary, slowly add more olive oil (up to 1 tablespoon) until all the chickpeas are lightly coated.
• Once the chickpeas are coated in oil, add the spice mixture and stir until evenly distributed.
• Bake at 400 for 10 additional minutes, then remove from the oven and stir the chickpeas.
• Return the stirred chickpeas to the oven and bake them for an additional 5-10 minutes, until desired crispiness is achieved (a total of 30-35 minutes of baking).
• Turn off oven and open the oven door so it's slightly ajar. Let the chickpeas cool in the oven to achieve maximum crispiness.
• Serve with your favorite recipes like this Greek Salad.

Video

Notes

How to Store Roasted Chickpeas

Store these roasted chickpeas in an airtight container at room temperature.

How to Re-crisp

If you don’t bake them long enough the chickpeas could get a little soft, simply re-crisp them in the oven for 2-5 minutes. 

Ingredient Substitution notes:

• Olive oil: Any oil works well in this recipe, my top suggestions are olive oil and avocado oil.
• Spices: I have included my favorite spice mixture for this recipe – but you can adjust the spices to your liking.
• Chickpeas. I use canned chickpeas for ease. If cooking your own, you will need 1.5 cups of cooked chickpeas.

Nutrition

Serving: 2Tablespoons | Calories: 53.3kcal | Carbohydrates: 8.7g | Protein: 2g | Fat: 1.3g | Potassium: 70.1mg | Fiber: 1.7g | Vitamin A: 80IU | Vitamin C: 2.1mg | Calcium: 13mg | Iron: 0.5mg

Favorite Mediterranean Recipes

Homemade Hummus

Greek Chicken Marinade

Tabbouleh Recipe

Homemade Pita Bread Recipe

Mediterranean Chickpea Salad

Greek Tzatziki Sauce Recipe

 If you are looking for a gooey brownie with a fudgy texture, crinkly top and deep chocolate flavor, then you are in the right place. These classic homemade brownies are seriously the best brownies ever!

It’s no secret that brownies are my all-time favorite dessert. To say I am passionate about brownies is an understatement. Some would even go so far and say that I am a brownie connoisseur. To be declared the best, a brownie must meet the following criteria: 

1. It must have a rich chocolate flavor.
2. Have a fudgy, not at all cakey, texture.
3. Sport a, beautifully shiny, deliciously crisp top.

I have tested hundreds of brownie recipes in my adult life, and after much tweaking, I can confidently say this is the very best chocolate brownie recipe ever! It meets all the above criteria, plus it’s made with only 7 ingredients in 30 minutes. A total winner.

Best Brownie Recipe: Ingredients and Substitutions

I always find it important to mention that a recipe is only as good as the ingredients used to make it. So let’s chat about the ingredients in this brownie recipe, as well as possible substitutions.

• Salted butter. Unsalted butter, coconut oil and gee all work well in this recipe.
• Chopped chocolate. If you want to make the best brownies, then you need to choose a high-quality chocolate. Since the chocolate is melted the “form” of chocolate doesn’t matter. Use chocolate chips, chopped bars, discs, etc. The quality and cocoa content of your chocolate will affect the final outcome. I typically use Ghirardelli 60% dark chocolate chips.
• Granulated sugar. Any granulated sugar works well in this brownie recipe. I use organic cane sugar.
• Cocoa powder. regular unsweetened cocoa powder is the best choice for these fudgy brownies. You can use extra dark cocoa powder for an even more intense chocolate flavor.
• All-purpose flour. For a gluten-free version, substitute a 1:1 gluten-free all purpose flour blend. 
• Sea Salt. I recommend using pure fine sea salt in baking and cooking. If you use iodized table salt decrease the amount of salt by half. 
• Eggs. I have not tried using egg substitute. If you do and it works well for you please let me know in the comments below.

How to Make Brownies

The process used to make homemade brownies is just as important to the final outcome as the ingredients. For that perfect shiny crinkly top with a fudgy center, it’s very important to follow the steps listed in this recipe. Don’t forget to watch the video too.

Melt Chocolate & Butter

The first step in making this brownie recipe is to melt the butter and chocolate together either in the microwave, or on the stovetop over low heat.

Then, set the melted butter/chocolate mixture aside to cool slightly.

Begin by combining the flour, cocoa powder and salt in a small bowl, set it aside.

Then, beat the eggs alone for 60 seconds until they are pale yellow.

Once the eggs are pale yellow, add the granulated sugar and beat for an additional 60 seconds. Beat until the sugar is dissolved, the mixture is has thickened and is pale in color. 

Next, add the vanilla and melted butter/chocolate mixture and beat again. This time, beat on medium speed until the ingredients are combined and the batter is uniform throughout. 

Then, add the dry ingredients to the brownie batter. If your flour or cocoa powder are particularly clumpy, you may want to sift them before adding them to the brownie recipe. 

Once the mixture is smooth, fold in the chocolate chips by hand.  Adding chocolate chips is optional but recommended. You can also add walnuts or any other mix-ins you’d like to at this time. Or add instant coffee to make coffee brownies – yum!

The batter should be thick (as pictured below) and not runny. The thickness of the batter is what makes these the best brownies ever, ultra fudgy with a beautiful shiny top.

Bake & Cool

Spread the brownie batter evenly in a pan and bake. Be sure to test them at the beginning of the recommended baking time, you do not want over-baked brownies.

You get to decide when these brownies are done, and it varies depending on how gooey you want them to be. For me, the perfect amount of gooeyness is achieved when the brownies are set on the top and around the edges, and they jiggle every-so-slightly when the pan is shaken. 

Let your homemade brownies cool in the baking pan for at least 15 minutes before cutting. You can eat them warm or at room temperature. However just be aware that the warmer they are, the more they will fall apart when cut. 

Frost (Optional)

Once the brownies are completely cooled, you can frost them. Here are some of our favorite frosting recipes:

• Chocolate buttercream frosting
• Chocolate Ganache
• Peanut Butter Frosting
• Homemade Vanilla Frosting
• Cream Cheese Frosting

Serve

I love serving these brownies warm with a scoop of ice cream (like this vanilla ice cream or homemade chocolate ice cream).

You can also add a dollop of homemade whipped cream, sprinkles, or a dusting of flaky sea salt.

Store

To keep brownies fresh, store them in an airtight container. They will last at room temperature for 3 days, or in the refrigerator for up to a week. 

Freeze

I recommend wrapping them tightly in plastic wrap or vacuum sealing them, then storing the wrapped brownies in an airtight container or plastic bag in the freezer. 

Brownies FAQs

Now I want to try to answer some of the frequently asked questions about making this homemade brownie recipe.

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Best Homemade Brownie Recipe (from Scratch)

This is the best brownie recipe ever! These fudgy brownies are homemade from scratch and have a gorgeous crinkly top with a gooey middle. They're easy to make with only 7 ingredients! Ditch the box and make these today.

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 16 brownies

Calories 165.6kcal

Author Laura

Equipment

• measuring spoons
• measuring cups
• spatula
• KitchenAid Mixer
• glass batter bowl

Ingredients

• ⅔ cup all-purpose flour
• 1 Tablespoon cocoa powder
• ¼ teaspoon sea salt
• 10 oz bittersweet or semisweet chocolate* (1 ½ cups)
• ½ cup salted butter
• ¾ cup granulated sugar
• 2 teaspoons pure vanilla extract
• 2 large eggs
• ½ cup of mix-ins (chocolate chips, nuts, etc. if desired)

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F, grease an 8×8” baking dish, set aside.
• Mix flour, cocoa powder and sea salt together in a small bowl; set aside.
• Melt chocolate and butter together in a microwave safe bowl, or on the stovetop over low heat. Stir until smooth and glossy. Set aside.
• In the bowl of a standing mixer, beat eggs for 1 minute or until pale and thick.
• Add sugar and beat for an additional 30-60 seconds, until sugar is dissolved.
• Add melted chocolate/butter mixture and vanilla and stir on low speed until batter is smooth and homogenous (uniform throughout).
• Add dry ingredients, mix on low speed until just incorporated and there are no lumps.
• Stir in chocolate chips or other mix-ins by hand.
• Pour batter into prepared pan; bake until the top is set and the brownies are only very slightly “jiggly”, 25-30 minutes.**
• Place brownie pan on a wire cooling rack to cool completely.
• Cut into squares and serve.

Video

Notes

If you like very gooey brownies, bake for 20 minutes. If you like them firmer bake for 25-30 minutes. Remember all ovens bake differently so baking times can vary.

Doubling the recipe: 

This brownie recipe doubles beautifully. Bake them in a 9×13″ pan.  You may need to increase the baking time slightly, however I recommend checking it at 25 minutes to be sure they don’t over bake. 

Ingredient Substitutions

• Salted butter. Unsalted butter works well too, you may just need to adjust the amount of sea salt in the recipe. Coconut oil or ghee can also be used in this recipe for dairy-free versions.
• Chopped chocolate. The form of the chocolate doesn’t matter too much. Chips, chopped bars, discs, etc. all work equally well because it’s being melted. However the quality and cocoa content of your chocolate will affect the final outcome. 
• Granulated sugar. Any granulated sugar works well in this brownie recipe. I use organic cane sugar.
• Cocoa powder. You can use extra dark cocoa powder for an even more intense chocolate flavor.
• All-purpose flour. For a gluten-free version, substitute a 1:1 gluten-free all purpose flour blend. 
• Sea Salt. I recommend using pure fine sea salt in baking and cooking. If you use iodized table salt decrease the amount of salt by half. 
• Eggs. I have not tried using egg substitutes in this brownie recipe

Frost (Optional)

You can also frost the zucchini brownies before cutting once they are completely cooled. Here are some of our favorite frosting recipes:

• Chocolate buttercream frosting
• Chocolate Ganache
• Peanut Butter Frosting
• Homemade Vanilla Frosting

Store

To keep brownies fresh, store them in an airtight container. They will last at room temperature for 3 days, or in the refrigerator for up to a week. 

Freeze

I recommend wrapping them tightly in plastic wrap or vacuum sealing them, then storing the wrapped brownies in an airtight container or plastic bag in the freezer. 

Nutrition

Serving: 1brownie | Calories: 165.6kcal | Carbohydrates: 20.1g | Protein: 1.9g | Fat: 9.6g | Saturated Fat: 5.8g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2.8g | Cholesterol: 38.7mg | Sodium: 84.2mg | Potassium: 61.8mg | Fiber: 1g | Sugar: 15.2g | Vitamin A: 215IU | Calcium: 8mg | Iron: 0.6mg

More Delicious Brownie Recipes

Caramel Brownies

Chocolate Peanut Butter Brownies

Chocolate Zucchini Brownies

M & M Brownies

Brownie Mix Recipe

Coffee Brownies

We have a large family, so we celebrate lots of birthdays in a given year. I used to use a chocolate cake recipe that called for a boxed cake mix and instant pudding, and I just didn’t love the idea of using a highly processed ingredients for all of our (many) birthday celebrations. 

So I created this chocolate cake recipe. I worked hard to make this taste exactly like our favorite chocolate cake, but completely from scratch. I tested and tried this easy chocolate cake recipe for two years worth of birthdays before I perfected it enough to share it with all of you. (Also try these homemade chocolate cupcakes or this recipe for the best yellow cake from scratch)!

Before perfecting this recipe, I had made many others that didn’t meet my expectations. Ingredients like boiling water, hot coffee, buttermilk etc. tend to lead to a chocolate cake that wasn’t moist or rich enough for our tastes. So you will find none of those ingredients in this easy chocolate cake recipe. 

This moist chocolate cake is seriously the best, it’s dense and rich and never ever disappoints. Frosted with our favorite chocolate buttercream recipe, it’s a chocolate-lover’s dream come true. 

Chocolate Cake Recipe: Ingredients and substitutions 

Many people ask how to make a cake super moist. It’s all in the ingredients. I made sure to choose ingredients that would create a moist chocolate cake with a rich chocolate flavor that everyone raves about. So here are some notes about the ingredients and some possible substitutions.

• All-purpose flour. Cake flour can be used in place of all-purpose flour. I have not tried all-purpose gluten-free flour so if you do report back and let me know how it goes. 
• Granulated sugar. There really isn’t a substitute for the sugar. I suggest regular white sugar or organic cane sugar for the best results. 
• Unsweetened cocoa powder. Choose your favorite variety. For an extra-dark cake use dark cocoa powder. 
• Espresso powder. I always have espresso powder on hand to make chocolate desserts (like this chocolate zucchini cake). It’s worth purchasing if you love baking. You can substitute instant coffee if you must. 
• Canola oil. Oil keeps this chocolate cake extra moist. You can substitute equal amounts of melted butter or another neutral oil if desired, however canola oil will yield the best results. 
• Sour cream. Full-fat, plain Greek yogurt can be used in place of sour cream. I recommend using full-fat ingredients for the richest, most moist chocolate cake. 
• Whole milk. Again, I am an advocate for using full-fat whole milk in this chocolate cake recipe. You could substitute 2% milk but nothing with a lower fat content. Half and half is also a good substitute.
• Vanilla extract. You can switch up the extract and use almond, peppermint, orange, etc. if you prefer a flavored chocolate cake. 
• Mini chocolate chips. These are an absolute must. Regular-sized chocolate chips sink to the bottom of the cake while baking. Be sure to use mini chips for the best results. 

How to Make Chocolate Cake from Scratch

This chocolate cake recipe makes two, 6″ round chocolate cakes – that I use to make the best chocolate birthday cake (frosting with this chocolate buttercream or vanilla frosting). With a 6″ cake, every member of my family of 8 enjoys two slices.

You can double the recipe to make two, 9″ round cakes, if desired. We’ll walk through how to make chocolate cake step-by-step, and don’t forget to watch the video.

Prepare Cake Pans

Line two 6” round cake pans with parchment paper and grease well, then set them aside. I like to line them by tracing the bottom of the cake pans onto parchment paper and then drawing “handles” out of opposite sides (see below). This makes it very easy to lift the cake out after baking.

Combine Dry Ingredients

In a medium bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, sea salt and espresso powder. Set aside to use later. This step is important to ensure the ingredients are evenly distributed and that there are no lumps. 

Combine Wet Ingredients

Next, combine the wet ingredients. In a large bowl, whisk together canola oil, eggs, sour cream, milk and vanilla until the mixture is smooth.

Add Dry Ingredient Mixture

Once the wet ingredients are combined, add the dry ingredients and stir until the batter is smooth.  

Add Mini Chocolate Chips

Stir in the mini chocolate chip until evenly distributed.

Bake

Next, divide the batter evenly into the two prepared cake pans. You can either eyeball it or actually measure. I like to put 1 cup of batter at a time into each cake pan. 

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center of the cakes comes out clean or with a few crumbs.

Cool

Place cake pans on a wire cooling rack to cool to room temperature (takes about 30 minutes). Once cool, lift cakes out of the pans and remove parchment paper. Let cool completely on the wire cooling rack.

Frost 

Once the cakes are completely cooled, frost or decorate them any way you wish. I suggest using chocolate frosting, vanilla buttercream frosting, peanut butter frosting or this vanilla frosting to make our chocolate birthday cakes!  Don’t forget to do a crumb coat first – a thin base layer of frosting to keep crumbs from getting into your final design. 

Freeze

I often bake this homemade chocolate cake recipe a few days before I need to frost it and store it in the freezer. Simply wrap each chocolate cake layer tightly with plastic wrap, put them in a ziplock bags and store in the freezer.

Even if you plan on frosting the homemade chocolate cake the same day you bake it, I still recommend freezing it before frosting. Frosting a a cake when it’s frozen reduces the number of crumbs that make their way into the frosting.

Chill

If you decorate the cake with a design (like rosettes, etc.) I recommend chilling it in the refrigerator until the frosting hardens and the design sets. 

Serve 

If you decorated the cake and chilled it in the refrigerator, remove it from the fridge 1-2 hours before serving so it can come to room temperature – because that’s how it tastes best! This is another reason why I typically bake the chocolate birthday cake in advance. Then I frost it the day before someone’s birthday so it has time to chill/set and then come to room temperature to eat! 

We like eating cake with a side of ice cream, like this homemade vanilla ice cream or homemade chocolate ice cream.  A dollop of homemade whipped cream also tastes amazing! 

Chocolate Cake Recipe FAQs

Here are my answers to some commonly asked questions about making this homemade chocolate cake recipe. 

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Best Chocolate Cake Recipe From Scratch

This is the best chocolate cake recipe ever! It is rich, chocolatey and moist with a perfect crumb! Topped with chocolate buttercream frosting it's the ultimate chocolate birthday cake. Check out the step-by-step photos and watch the video to learn how to make this easy chocolate cake recipe and ditch boxed cake mixes once and for all!

Course cake, Dessert

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Cooling time 1 hour hour

Total Time 1 hour hour 40 minutes minutes

Servings 16 Servings

Calories 217kcal

Author Laura

Cost $8

Equipment

• 2 6×3″ Round Cake Pan
• Parchment Paper
• measuring spoons
• measuring cups
• spatula
• whisk
• mixing bowls
• cake tester

Ingredients

• 1 ¼ cups all-purpose flour
• 1 ¼ cups granulated sugar
• ¼ cup unsweetened cocoa powder
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon sea salt
• ½ teaspoon espresso powder
• ½ cup canola oil (or melted butter)
• 2 eggs, large
• ½ cup sour cream
• ½ cup whole milk
• 1 teaspoon pure vanilla extract
• ½ cup mini chocolate chips
• Chocolate Buttercream Frosting Recipe

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F.
• Line two 6” round cake pans with parchment paper and grease well. Set aside.
• In a medium bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, sea salt and espresso powder. Set aside
• In a large bowl, whisk together canola oil, eggs, sour cream, milk and vanilla until the mixture is smooth.
• Add dry ingredients to the wet ingredients and stir until combined.
• Add mini chocolate chips and stir until evenly distributed.
• Divide the batter evenly into the two prepared cake pans.
• Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center of the cakes comes out clean or with a few crumbs.
• Place cake pans on a wire cooling rack to cool to room temperature (takes about 30 minutes).
• Once cool, lift cakes out of the pans and remove parchment paper. Let cool completely on the wire cooling rack.
• Once cool, with chocolate frosting and serve.

Video

Notes

Doubling the recipe: 

To make two, 9” round cake layers double the recipe and bake in two 9” round cake pans.

Ingredient Substitutions:

• All-purpose flour. Cake flour or bread flour can be used in place of all-purpose flour. 
• Granulated sugar. I suggest regular white sugar or organic cane sugar for the best results. 
• Unsweetened cocoa powder. For an extra-dark cake use dark cocoa powder. 
• Espresso powder. It’s totally worth purchasing if you love baking. You can substitute instant coffee if you must. 
• Canola oil. You can substitute equal amounts of melted butter or another neutral oil if desired, however canola oil will yield the best results. 
• Sour cream. Full-fat, plain Greek yogurt can be used in place of sour cream. I recommend using full-fat ingredients for the richest, most moist chocolate cake. 
• Whole milk. Again, I am an advocate for using full-fat whole milk in this chocolate cake recipe. You could substitute 2% milk but nothing with a lower fat content. 
• Vanilla extract. You can switch up the extract and use almond, peppermint, orange, etc. if you prefer a flavored chocolate cake. 
• Mini chocolate chips. These are an absolute must. Regular-sized chocolate chips sink to the bottom of the cake while baking. Be sure to use mini chips for the best results. 

Nutrition information calculated for only the chocolate cake (without frosting), for 1 serving assuming the recipe makes 16 servings. 

Nutrition

Serving: 1slice | Calories: 217kcal | Carbohydrates: 28g | Protein: 3g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 26mg | Sodium: 133mg | Potassium: 74mg | Fiber: 1g | Sugar: 20g | Vitamin A: 99IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg

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Chocolate Buttercream Frosting

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Vanilla Buttercream Frosting

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The Best Homemade Vanilla Frosting

The transition of the seasons from summer to fall always prompts me to break out the pumpkin puree and start baking. Everyone needs a classic pumpkin muffin recipe in their repertoire, and this is mine. It’s easy to make with simple ingredients – no mixer required!

These pumpkin muffins are moist, buttery, soft and loaded with fragrant fall spices with just the right amount of sweetness. Enjoy them with a slather of cinnamon honey butter and a warm cup of coffee to make any chilly fall morning nice and cozy.

Pumpkin Muffins: Ingredients & Substituitons

Let’s discuss the ingredients in these pumpkin muffins, as well as possible substitutions.

• Pumpkin puree. This recipe calls for 15 oz pumpkin puree, which equals one can or 1 ½ cups. If you have fresh homemade puree, feel free to use that as well! Just be sure you have drained the water out of it so that it’s thick and isn’t runny. 
• Salted Butter. Unsalted butter, coconut oil, canola oil or ghee can be used in place of butter with great results. You can substitute part of the butter with applesauce, but I prefer it with butter.
• Light Brown Sugar. If you want a more molasses taste, use dark brown sugar.
• Granulated sugar. Any white granulated sugar works great in this recipe. I use organic cane sugar.
• All-purpose flour. Bread flour and pastry flour also work well in this pumpkin muffins recipe! You can use an all-purpose gluten-free baking flour for a gluten-free version as well!
• Pumpkin Pie Spice. Use store bought or make your own with this recipe: Homemade pumpkin pie spice.

How To Make Pumpkin Muffins

These pumpkin muffin recipe comes together in one bowl in five minutes.

Combine Dry Ingredients

In a small bowl, mix together flour, pumpkin pie spice, cinnamon, baking powder and sea salt. Set aside.

Combine Wet Ingredients & Sugars

Begin by mixing together the pumpkin puree and melted butter. 

Next, add brown & granulated sugar and stir or stir until the sugars are dissolved and the mixture is homogenous (uniform throughout).

Add Eggs & Vanilla

Next, add eggs and vanilla and whisk or stir to combine.

Combine Wet & Dry Ingredients

Add dry ingredients and stir until batter is smooth. If desired, add mix-ins and stir until evenly distributed.

Mix-in Suggestions

• Chocolate chips
• cinnamon chips
• nuts (pecans, walnuts, etc.)
• rasins
• dried cranberries
• white chocolate chips

Bake

Pour ¼ cup of the pumpkin muffin batter into each well of the muffin tin, and smooth out the top.

Bake in preheated oven for 20-25 minutes, or until the tops are set and a cake tested inserted into the center of the loaf comes out clean or with a few crumbs. (I bake mine for 20 minutes).  

Cool

Let pumpkin muffins cool in the pan on a wire rack for 10 minutes, then remove them and transfer muffins to a wire rack to cool completely.

Serve

Serve these pumpkin muffins warm with a slather of cinnamon honey butter. I like serving them alongside an egg dish like this egg casserole or frittata, or with a pumpkin smoothie!

Store/Freeze

Store the pumpkin muffins in an airtight container in the refrigerator for up to 1 week or in a single layer in an airtight container in the freezer for up to two months.

FAQs about Pumpkin Muffins

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Best Pumpkin Muffins Recipe

These are the best pumpkin muffins ever. They are moist, buttery, soft and loaded with fragrant fall spices with just the right amount of sweetness. Use fresh or canned pumpkin to make these easy pumpkin muffins – no mixer required.

Course Breakfast, brunch

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 14 Muffins

Calories 224kcal

Author Laura

Cost $5

Equipment

• measuring spoons
• measuring cups
• spatula
• glass batter bowl
• standard muffin pan
• cake tester

Ingredients

• 15 ounces pumpkin puree
• ½ cup salted butter melted
• ¾ cup light brown sugar packed
• ¾ cup granulated sugar
• 2 eggs
• 1 teaspoon pure vanilla extract
• 1 ¾ cups all-purpose flour
• 1 Tablespoon pumpkin pie spice
• 2 teaspoons cinnamon
• 2 teaspoons baking powder
• ½ teaspoon fine sea salt
• 1 cup mix-ins (optional) chocolate chips, cinnamon chips, nuts, dried fruit, etc.

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F.
• Grease a standard 12-cup muffin tin, set aside.
• In a small bowl, mix together flour, pumpkin pie spice, cinnamon, baking powder and sea salt. Set aside.
• In a large bowl whisk together pumpkin puree and melted butter until smooth.
• Add brown sugar and granulated sugar and whisk until combined and there are no lumps.
• Add eggs and vanilla and stir to combine.
• Add dry ingredients and stir until batter is smooth.
• If desired, add mix-ins like chocolate chips, cinnamon chips, walnuts, etc. and stir until evenly distributed.
• Pour ¼ cup of the pumpkin muffin batter into each well of the muffin tin, and smooth out the top.
• Bake in preheated oven for 20-25 minutes, or until the tops are set and a cake tested inserted into the center of the loaf comes out clean or with a few crumbs. (I bake mine for 15 minutes but I am 5000 ft above sea level).
• Let pumpkin muffins cool in the pan on a wire rack for 10 minutes, then remove them and transfer muffins to a wire rack to cool completely.

Video

Notes

Homemade Pumpkin Pie Spice

Use this recipe to make your own homemade pumpkin pie spice! 

Or, to make only 1 tablespoon of pumpkin pie spice combine: 

• 1 ½ tsp cinnamon
• ½ tsp nutmeg
• ½ tsp cloves
• ½ tsp allspice

Ingredient Substitutions

• Pumpkin puree. This recipe calls for 1 ½ cups of pumpkin puree, which equals one, 15 oz can of pumpkin puree. If you have fresh homemade puree, feel free to use that as well! Just be sure you have drained the water out of it so that it’s thick and isn’t runny. 
• Salted Butter. Unsalted butter, coconut oil, canola oil or ghee can be used in place of butter with great results. You can substitute part of the butter with applesauce, but I prefer it with butter.
• Light Brown Sugar. If you want a more molasses taste, use dark brown sugar.
• Granulated sugar. Any white granulated sugar works great in this recipe. I use organic cane sugar.
• All-purpose flour. Bread flour and pastry flour also work well in this pumpkin muffins recipe! You can use an all-purpose gluten-free baking flour for a gluten-free version as well!
• Pumpkin Pie Spice. Use store bought or make your own! 

Serve

Serve these pumpkin muffins warm with a slather of cinnamon honey butter. I like serving them alongside an egg dish like this egg casserole or frittata, or with a pumpkin smoothie!

Store/Freeze

Store the pumpkin muffins in an airtight container in the refrigerator for up to 1 week or in a single layer in an airtight container in the freezer for up to two months.

Nutrition

Serving: 1muffin | Calories: 224kcal | Carbohydrates: 38g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 156mg | Potassium: 168mg | Fiber: 2g | Sugar: 23g | Vitamin A: 4966IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 2mg

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In my opinion, tomato soup with grilled cheese is the ultimate comfort food. Chilly days make me want to grab a spoon and dive into a bowl of fresh, warm tomato soup – and this recipe is the best of the best! 

This roasted tomato basil soup is easy to make with fresh tomatoes, irresistibly creamy & bursting with flavor. It’s a healthy and cozy way to warm up on cold winter days. It’s also a perfect recipe to use fresh garden tomatoes and basil during the late summer months. 

Follow our step-by-step instructions & watch the video to learn how to make tomato soup from scratch.

Tomato Soup Recipe: Ingredients and Substitutions

As always, I recommend making this tomato basil soup recipe exactly as it’s written, however we’ll discuss the ingredients and possible substitutions. 

• Tomatoes. Choose a vine-ripened, naturally sweet tomato variety for the best flavor. 
• Onion. a sweet yellow or white onion are the best choices.
• Garlic. jarred minced garlic can be used in place of freshly chopped.
• Olive Oil. Any neutral oil works well, my second and third choices would be avocado oil and canola oil. 
• Fresh Basil. This can be omitted but I do not recommend it.
• Salted Butter.  Unsalted butter works well.
• All-purpose flour. To make this creamy tomato soup gluten-free, use an all-purpose gluten-free flour. 
• Granulated sugar.  brown sugar or honey are good substitutes.
• Vegetable broth. Chicken broth is a great substitute for vegetable broth. 
• Heavy cream. This is optional, but recommended. The cream cuts the acidity of the tomatoes and makes this tomato soup recipe delicious. Whole milk or half and half are great substitutes. 

How to Make Tomato Soup

This homemade tomato soup recipe is very easy to make. As always, we’ll walk through how to make tomato soup step-by-step, and don’t forget to watch the video. 

Being making this easy tomato soup by combining tomatoes, onion, and garlic in a large bowl. Toss the ingredients with olive oil, salt and pepper and stir until evenly distributed.

Next, spread the tomato mixture onto a baking sheet in a single layer and roast for 15 minutes. After 15 minutes, remove the tomatoes from the oven, stir, and roast for an additional 15 minutes, broiling during the last 3 minutes so that some of the tomatoes get lightly charred.

One the tomatoes, onion and garlic are roasted, add the mixture to the container of a high-powered blender (Vitamix), making sure to scrape all the contents from the baking sheet into the blender. Add fresh basil and blend the mixture on high speed until smooth (about 50 seconds).

Make a Roux

My favorite way to thicken soups, stews, gravy, etc. is by making a roux, which is how we do it in this tomato soup recipe. Begin by melting the butter over medium-high heat in a large pot. 

Then, add flour to the melted butter and whisk to combine. Cook until butter and flour mixture is golden brown (30-60 seconds).

Once the roux is ready, add the broth and sugar to the pot and whisk to combine.

Next, add the blended mixture to the pot and whisk to combine. If desired (for a creamier soup) add ¼ to ½ cup heavy cream. Cook over medium-low heat for 15 minutes, taste and adjust salt and pepper as desired.

Serve

Once the soup is ready, serve it warm with your favorite bread and toppings, and definitely make this grilled cheese sandwich! Here are some suggestions: 

• Bread. dip pieces of crusty no-knead bread or pretzel bread into the tomato basil soup. 
• Make homemade croutons or cornbread croutons and serve on top of the soup.
• Use this homemade whole wheat bread to make a delicious grilled cheese sandwich to dip into the roasted tomato soup. 
• These homemade dinner rolls are a great companion to this creamy tomato soup. 
• Add a swirl of cream, a dash of freshly chopped basil or a spoonful of parmesan cheese to the top! 
• Have a “soup night” and make some of these soup recipes as well: potato soup (seriously the best), chicken noodle soup, sweet potato soup and butternut squash soup.

Store

Store any leftover roasted tomato soup in an airtight container in the refrigerator for 5-7 days.

How to Freeze Tomato Soup

To freeze, let the soup cool to room temperature. Then, transfer it to freezer-friendly containers and freeze for up to 2 months. I recommend freezing it in individually-sized portions or at least in portions that you’d eat in a sitting as a family. 

Thaw overnight in the fridge and reheat in a pot on the stove over medium-low heat. 

Tomato Soup Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Best Homemade Tomato Soup Recipe

The best homemade tomato soup recipe – this roasted tomato basil soup is easy to make with fresh tomatoes, irresistibly creamy & bursting with flavor. It’s a healthy and cozy way to warm up on cold winter days, especially served with a grilled cheese sandwich. Follow our step-by-step instructions & watch the video to learn how to make tomato soup from scratch!

Course Appetizer, Main Course, Side Dish, Soup

Cuisine American, Italian

Diet Gluten Free, Low Lactose, Vegetarian

Prep Time 5 minutes minutes

Cook Time 45 minutes minutes

Total Time 50 minutes minutes

Servings 8 Servings

Calories 111kcal

Author Laura

Cost $5

Equipment

• large pot
• Vitamix blender
• measuring spoons
• measuring cups
• whisk
• spatula

Ingredients

• 3 pounds tomatoes, fresh, cut into 2” pieces
• ½ onion diced (1 cup)
• 5 cloves garlic peeled and chopped
• 2 Tablespoons olive oil
• ½ teaspoon fine sea salt
• ¼ freshly ground black pepper
• ¼ cup fresh basil
• 2 Tablespoons salted butter
• 2 Tablespoons all-purpose flour
• 1 Tablespoon granulated sugar
• 1 quart vegetable broth
• Optional: ¼ to ½ cup heavy cream.

US Customary – Metric

Instructions

• Preheat oven to 450 degrees F. Lightly grease a large baking sheet, set aside.
• Combine tomatoes, onion, and garlic in a large bowl. Toss with olive oil, salt and pepper and stir until evenly distributed.
• Spread tomato mixture onto prepared baking sheet in a single layer and roast for 15 minutes.
• Remove from oven, stir, and roast for an additional 15 minutes, broiling during the last 3 minutes so that some of the tomatoes get lightly charred.
• Add roasted tomato mixture to the container of a high-powered blender, making sure to scrape all the contents of the baking sheet into the blender.
• Add fresh basil and blend mixture on high speed until smooth (about 50 seconds).
• In a large pot, melt butter over medium-high heat.
• Add flour to melted butter and whisk to combine. Cook until butter and flour mixture is golden brown (30-60 seconds).
• Add broth and sugar and whisk to combine.
• Add blended mixture to the pot and whisk to combine. If desired (for a creamier soup) add ¼ to ½ cup heavy cream. Cook over medium-low heat for 15 minutes, taste and adjust salt and pepper as desired.
• Serve warm with croutons, chopped fresh basil, etc.

Video

Notes

Ingredient Substitution Notes

• Tomatoes. Choose a vine-ripened, naturally sweet tomato variety for the best flavor. 
• Onion. use a sweet white or yellow onion.
• Olive Oil. Any neutral oil works well, my second and third choices would be avocado oil and canola oil. 
• Salted Butter.  Unsalted butter is a good substitute. 
• All-purpose flour. To make this creamy tomato soup gluten-free, use an all-purpose gluten-free flour. 
• Granulated sugar.  brown sugar or honey are good substitutes. 
• Vegetable broth. Chicken broth works well.
• Heavy cream. Whole milk or half and half are great substitutes. 

Store

Store any leftover roasted tomato soup in an airtight container in the refrigerator for 5-7 days. 

How to Freeze Tomato Soup

To freeze, let the soup cool to room temperature. Then, transfer the tomato soup to freezer-friendly containers and freeze for up to 2 months. I recommend freezing it in individually-sized portions or at least in portions that you’d eat in a sitting as a family. 

Thaw overnight in the fridge and reheat in a pot on the stove over medium-low heat. 

Nutrition

Serving: 0.5cup | Calories: 111kcal | Carbohydrates: 12g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 653mg | Potassium: 421mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1796IU | Vitamin C: 25mg | Calcium: 23mg | Iron: 1mg

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When I need a healthy dinner in a hurry, I usually make some sort of egg dish. This Frittata recipe is a go-to because it takes 20 minutes from start to finish and it’s loaded with vegetables and protein!

Now I know that eggs are typically enjoyed in the morning, and this frittata is absolutely the perfect breakfast and brunch fare (along with these oven roasted potatoes), but I’m totally an eggs for dinner kind of person. From egg casseroles, the best omelette recipe, egg salad, egg muffins, crustless quiche, hash brown quiche, scrambled, and of course, as a delicious Frittata, they’re just so easy and yummy!

You can make this frittata two ways – with bacon or vegetarian and leave out the bacon.It’s gluten-free and low-carb, so it’s a healthy way for just about anyone to start the day!

How to make a frittata

Thankfully, making a frittata is SO easy, this frittata recipe will quickly become a go-to, healthy and delicious, clean-out-the-fridge dinner! 

Whisk egg mixture

Start by whisking together the eggs, milk and spices. Then add cheese and stir to combine. Set this mixture aside! It’s important to mix the eggs and cheese together before you cook the vegetables, because the egg mixture is added to the vegetables in the skillet while they’re cooking. It’s a fast-paced recipe so having all the steps ready to go is critical for success!

Cook the vegetables

Next, there are two variations of this frittata recipe. One is a vegetable frittata, and one is a frittata with bacon. 

Frittata with bacon. 

To make the frittata with bacon, cook the bacon, garlic and onion together until the bacon just begins to brown. Then add the vegetables, cover and cook until the vegetables are soft. The bacon grease cooks and flavors the vegetables! Watch the video for the bacon instructions!

Vegetable frittata

To make a vegetarian frittata sans bacon, simply omit the bacon and use 2 TBS olive oil to cook the onion, garlic and vegetables together at the same time. Check on the step-by-step photos to see how to make a vegetable frittata!

Add egg mixture to vegetables

Once the vegetables are cooked, turn heat down to medium, add egg mixture, and quickly stir it into the bacon/vegetables in the skillet until everything is evenly distributed.

Cook on stovetop, then bake in the oven

Cook on medium heat for about 4 to 5 minutes, until the edges are set. Then, transfer the frittata to the preheated oven. Bake for 7-10 minutes or until the top is set and the frittata is slightly puffed.

Cool & Serve

Remove from oven, let cool for 10 minutes, serve.  Note: People often wonder, “Why does my frittata go flat?” A frittata will puff in the oven and deflate as it cools because of the nature of the eggs.

Both gasses (air) and solids (eggs) expand (or “puff’) in heat, as they cool when they’re removed from the oven, they contract and “deflate.” You can’t stop science from happening, so just take heart knowing it’s supposed to be that way!

Serving Suggestions: 

If you’re wondering what goes well with a frittata for dinner, here are some great suggestions for you!

• Serve with a side of oven roasted potatoes.
• Make this no knead bread for a crusty comforting side dish. 
• Didn’t prepare bread 24 hours in advance? No problem! Make these dinner rolls or this pretzel bread! 
• I know there’s already lots of vegetables in this frittata, but I love adding more and serving it with roasted Brussels sprouts, roasted beets, roasted green beans, etc. 
• Serve this frittata recipe with some roasted potatoes, hash browns, or roasted sweet potatoes! 

Or if you’re making it for breakfast, try adding these dishes on the side:

• Make some homemade cinnamon rolls for a sweet/savory combo.
• Banana bread or zucchini bread are a great addition to your breakfast.
• Try serving it with a cup of coffee and some cinnamon scones or chocolate scones.

Frittata Recipe: Ingredients and Substitutions 

People often wonder, “What do you put in a frittata?” Well you’re in luck because this egg frittata is highly customizable. 

• Bacon. As mentioned before, you can use 2 TBS olive oil in place of bacon if you would like to make a vegetable frittata. Be sure to use raw bacon (not pre-cooked bacon) because the fat that is released during sautéing is what cooks the vegetables! 
• Onion If you have onion-haters in your family, you can add onion powder instead of onion for a more subtle flavor! 
• Minced garlic. Again, garlic powder can be used if you have picky eaters! 
• 4 cups vegetables of choice. You can use just about any kind of vegetable in this frittata recipe. Some suggestions include: bell peppers, broccoli, zucchini, spinach, carrots, tomatoes, etc. 
• Milk. I usually use whole milk because that is what we always have on hand, but any percentage works well. Just remember, the higher the fat content, the richer your frittata will taste!
• Cheddar Cheese. You can use any variety of cheddar, but I personally prefer sharp cheddar. You can also use Colby Jack, pepper jack, mozzarealla, etc.

FAQs about this frittata recipe

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Frittata Recipe

This easy Frittata Recipe is the perfect quick & healthy dinner, breakfast or brunch! Follow our step-by-step instructions and watch the video to learn how to make either a vegetable frittata or a frittata with bacon!

Course Breakfast, brunch, dinner, Main Course, vegetables

Cuisine American

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 8 Servings

Calories 214kcal

Author Laura

Equipment

• glass batter bowl
• measuring spoons
• cast iron skillet

Ingredients

• 4 slices bacon or 2 TBS olive oil for vegetarian version
• ½ cup onion diced
• 1 tsp minced garlic
• 4 cups vegetables of choice bell peppers, broccoli, zucchini, etc.
• 10 eggs
• ¼ cup milk
• ½ tsp sea salt
• ¼ tsp freshly ground black pepper
• ¼ tsp paprika
• 1 cup shredded Cheddar cheese

US Customary – Metric

Instructions

• Preheat oven to 425 degrees F.
• In a large bowl, whisk together eggs.
• Add milk, sea salt, pepper, paprika and whisk until combined.
• Add cheese and stir to combine. Set aside.
• In a 10” cast iron skillet over medium heat, cook bacon, onion and garlic until bacon just begins to brown. (about 5 minutes)
• Add vegetables, cover and cook until vegetables are soft and bacon is browned, stirring occasionally. (about 5 minutes)
• Turn heat down to medium, add egg mixture, and quickly stir it into the bacon/vegetables in the skillet until everything is evenly distributed.
• Cook on medium heat for about 4-5 minutes, until the edges are set.
• Transfer the frittata to the preheated oven. Bake for 7-10 minutes or until the top is lightly browned and set.
• Remove from oven, let cool for 10 minutes, serve. (The frittata will puff in the oven. Do not worry, it deflates as it cools).

Video

Notes

How to make a vegetarian frittata:

To make this a vegetarian frittata omit the bacon.
Place onion, garlic and vegetables into a cast iron skillet with 2 TBS olive oil.
Cook over medium-high heat until the vegetables are soft (about 5-7 minutes), stirring occasionally.
Proceed with the rest of the recipe as directed.

How to make a frittata the night before.

You can make this egg frittata recipe the night before. You can either:

1. Make the frittata mixture and store it, covered, in the refrigerator overnight to bake in the morning, or
2. You can bake it, store it covered in the refrigerator, and reheat it in the morning, covered in an oven set to 350 degrees F for 10-15 minutes. 

Store

Store leftovers in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months.

Ingredient Substitutions

• Bacon. As mentioned before, you can use 2 TBS olive oil in place of bacon if you would like to make a vegetable frittata. Be sure to use raw bacon (not pre-cooked bacon) because the fat that is released during sautéing is what cooks the vegetables! 
• Onion If you have onion-haters in your family, you can add onion powder instead of onion for a more subtle flavor! 
• Minced garlic. Again, garlic powder can be used if you have picky eaters! 
• 4 cups vegetables of choice. You can use just about any kind of vegetable in this frittata recipe. Some suggestions include: bell peppers, broccoli, zucchini, spinach, carrots, tomatoes, etc. 
• Milk. I usually use whole milk because that is what we always have on hand, but any percentage works well. Just remember, the higher the fat content, the richer your frittata will taste!
• Cheddar Cheese. You can use any variety of cheddar, but I personally prefer sharp cheddar. You can also use Colby Jack, pepper jack, mozzarealla, etc.

Nutrition

Serving: 1slice | Calories: 214kcal | Carbohydrates: 7g | Protein: 13g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 227mg | Sodium: 391mg | Potassium: 293mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2814IU | Vitamin C: 96mg | Calcium: 149mg | Iron: 1mg

This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine! 

I cannot think of a time when I would turn down a slice (or two) of warm homemade bread fresh from the oven (like this homemade french bread). However, I know that some people are intimidated by the idea of making bread from scratch.

Well, you’re in luck because this Easy No Knead Bread is the perfect recipe if you want to bake homemade bread but are working on your confidence in the kitchen! It’s a no knead dutch oven bread that tastes like you worked for hours – when you really only spent 5 minutes preparing it!

This dutch oven bread is incredibly moist and tastes like a less sour, sourdough bread! It is both dense and fluffy at the same time, and is the perfect companion to any meal (like this tortellini soup, vegetable soup, chicken noodle soup, etc.)! I make it all the time, because I love that it’s prepped the day before and just popped in the oven right before company comes over.

No Knead Bread: Ingredients & Substituions

• All-purpose flour. You can replace up to 1 cup of the flour with white whole wheat flour, but I don’t recommend making any other changes. This dutch oven bread is best when made with all-purpose flour. 
• Sea salt. I recommend pure, fine sea salt for the best outcome! 
• Yeast. Active dry yeast is the best choice for this no knead bread recipe, however you can use rapid rise yeast but you will still need to let it rise overnight. 
• Water. Make sure to use warm water (105 degrees). It should feel warm to the touch but not hot. 
• Optional mix-ins. If you’d like to create fun varieties, try mixing in parmesan cheese, fresh herbs, roasted garlic, etc. 

How to Make No Knead Bread

Like I said above, if you want to make bread from scratch, this is your recipe! It looks & tastes like a beautiful loaf of artisan bread from a high-end bakery, but takes minimal time, effort and ingredients.

Seriously, this No Knead Dutch Oven Bread couldn’t be any simpler. It’s made with 4 ingredients and takes only 5 minutes of active prep time! There is no kneading, no waiting for the perfect rise (twice), and no exhaustive list of instructions to follow.

Step 1. Mix together dry ingredients

The first step in making this no knead bread is to mix together the dry ingredients, flour, sea salt and yeast. 

Step 2. Add Warm Water

Next, add warm water and stir. Be sure the water is around 105 degrees F, anything warmer could kill the yeast and prevent the dutch oven bread from rising. 

Step 3. Stir

Stir the dough until a sticky ball forms. As you can see in the photo on the right, the dough should hold a ball shape but it will be stick to the touch, and not very smooth.

Step 4. Cover & Let Set overnight

First cover the bowl with greased plastic wrap and wrap the bowl tightly. Then place a damp tea towel over the plastic wrap. Set it in a secure, warm place in your kitchen to rest for at least 18 hours, preferably 24.  

Form Dough Ball

After 24 hours, the no knead bread should look like the left photo below. The dough will rise in the bowl and have holes in it. Flour your hands and press the dough down. Then use a little extra flour to make the dough into a ball, and cover it to let it rest. 

Important note: The dough ball will be loose and “floppy.” It will be a little difficult to transfer to the baking pan. That is how it should be as this is a very moist bread which is what makes it so irresistible. So you will not have a firm ball, it will look a little flat (as pictured below).

Preheat Dutch Oven & Bake

Right before you pull the dough out of the bowl, place the dutch oven into the oven and preheat it to 450 degrees F. Placing the artisan bread dough into the warm dutch oven results in a golden-brown crispy crust. When the oven is preheated, carefully remove the heated dutch oven from the oven, spray with cooking spray and put the dough inside. 

Use a Dish With a Lid (a Dutch Oven).

This Easy No Knead Bread needs to be baked for 30 minutes covered and 15 minutes uncovered, so a lidded baking dish is critical. I use this Le Creuset 2.75 qt. dutch oven to bake mine, but most round baking dishes with a lid will work. 

Cool & Serve

Once the no knead bread is done baking, remove it from the dutch oven and place it on a wire rack to cool slightly before serving.

Everyone who tastes this easy no knead dutch oven bread recipe loves it! My favorite ways to eat it is with a warm bowl of soup, dipped into this baked goat cheese dip, or in a swirl of balsamic vinegar and olive oil!

Store/Freeze

Store leftover bread in an airtight container (silicone or plastic bag) for up to 3 days at room temperature or 1 week in the refrigerator. Or, freeze it in an airtight container for up to 2 months.

Dutch Oven Bread Recipe FAQs

Here are some frequently asked questions about making this no knead bread recipe! 

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Easy No Knead Bread (Dutch Oven Bread)

Easy Dutch Oven No Knead Bread recipe is made with only 4 ingredients and takes 5 minutes of prep time! If you want to make delicious homemade bread that looks & tastes like it came from a fancy bakery but actually takes very little effort, this dutch oven bread recipe is for you!

Course bread, Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 45 minutes minutes

Overnight Rising 1 day day

Total Time 1 day day 55 minutes minutes

Servings 1 loaf (10 people)

Calories 121kcal

Author Laura

Equipment

• Dutch Oven (2 3/4 Quart)

Ingredients

• 3 cups all-purpose flour
• 2 tsp active dry yeast
• 1 ½ tsp sea salt
• 1 ½ cups warm water 105 degrees F

US Customary – Metric

Instructions

• Combine the flour, yeast, and salt in a large bowl and stir to combine.
• Add the water and mix until the dough forms a ball.
• Cover the bowl with plastic wrap (sprayed with cooking spray) and a damp tea towel.
• Let dough sit covered at room temperature for 18-24 hours.
• After 24 hours (or at least 1 hour before you want to serve) preheat the oven to 450 degrees F.
• Place a 2 3/4 quart dutch oven (or a 2.4L baking dish) with a lid in the oven while it is preheating. (Note: Readers have used a 5 qt. dutch oven with success).
• While oven is preheating, transfer the dough from the bowl onto a floured surface.
• Form the dough into a ball, adding a few TBS more flour if needed. The dough should still be slightly loose. Then cover it with a floured towel while the oven is preheating. (Important note: The dough ball will be loose and "floppy." That is how it should be as this is a very moist bread which is what makes it so irresistible. You will not have a firm ball, it will look a little flat).
• Carefully remove the hot baking dish from the oven. Remove the lid and spray the dish with cooking spray or line it with parchment paper.
• Gently put the dough ball into the baking dish so it’s evenly distributed.
• Cover and bake for 30 minutes.
• Remove the lid and bake for an additional 15 minutes, or until the loaf is golden brown.
• Remove the loaf from the baking dish and let it cool on a rack before slicing. To keep it warm, cover with a tea towel.

Video

Notes

Ingredient Notes/Substitutions:

• All-purpose flour. You can replace up to 1 cup of the flour with white whole wheat flour, but I don’t recommend making any other changes. This dutch oven bread is best when made with all-purpose flour. 
• Sea salt. I recommend pure, fine sea salt for the best outcome! 
• Yeast. Active dry yeast is the best choice for this no knead bread recipe, however you can use rapid rise yeast but you will still need to let it rise overnight. 
• Water. Make sure to use warm water (105 degrees). It should feel warm to the touch but not hot. 
• Optional mix-ins. If you’d like to create fun varieties, try mixing in parmesan cheese, fresh herbs, roasted garlic, etc. 

Dutch Oven Size

You can bake a single batch of this bread in a 5-6 quart dutch oven. 

Doubling this Recipe

You can double this recipe and bake it in a 6 quart dutch oven according to the recipe instructions. 

Store/Freeze

Store leftover bread in an airtight container (silicone or plastic bag) for up to 3 days at room temperature or 1 week in the refrigerator. Or, freeze it in an airtight container for up to 2 months.

Nutrition

Serving: 1slice | Calories: 121kcal | Carbohydrates: 26g | Protein: 3.8g | Sodium: 212mg | Potassium: 49mg | Fiber: 1.2g | Calcium: 2mg | Iron: 1.4mg

Try these Bread recipes

Best Dinner Rolls Recipe

Homemade Pretzel Bread (Pretzel Rolls)

Best Cinnamon Rolls Recipe (Better than Cinnabon)

White Sandwich Bread

Homemade Hamburger Buns (Burger Buns)

Honey Wheat Bread Recipe

This healthy egg casserole recipe is one of my favorites. It’s a simple, straightforward breakfast casserole with bacon, eggs, vegetables and cheese. No extras (like milk, bread, potatoes, etc.). Just a bunch of protein and nutrients to start the day right! 

This egg bake is a perfect meal-prep recipe.

You can make it, cut it into individual servings and enjoy it all week long. It’s even freezer-friendly and totally customizable to your taste preferences! 

Plus, this egg casserole isn’t just for breakfast! Whenever I need a “clean out the fridge” dinner, I usually make an egg dish of some sort, like this egg bake, (or this easy frittata recipe, breakfast egg sandwiches, the best omelet recipe, egg muffins, egg salad, crustless quiche or hash brown quiche). I even eat the leftovers for lunch. So no matter what time of day, or night, it is, this healthy breakfast casserole is a winner.

Egg Casserole: Ingredients 

The first step in making this egg casserole recipe is to prepare the ingredients. So let’s discuss the components of this dish, as well as possible substitutions.

• Bacon. There are so many varieties of bacon out there that would be perfect to use in this egg bake recipe.  I recommend choosing a thick variety with great flavor (hickory smoked, etc.) Turkey bacon can also be used, but because of the lower fat content, you will likely need to add 1 Tablespoon olive oil to the fry pan when you add the veggies to cook them well.  You can also use crumbled breakfast sausage in place of bacon. If you wish to leave out the bacon and make this vegetarian, use 2 Tablespoons olive oil to sauté the vegetables.
• Onion. I usually make this egg casserole with a sweet, white onion. Any variety works well: red onion, yellow onion, green onions, etc. 
• Bell Peppers. I like to use a mixture of red and green bell peppers for color (it’s especially festive for a Christmas morning breakfast). You can use any bell pepper variety you choose (red, orange, yellow, green, etc.) If you don’t like peppers, substitute 2 cups of your favorite vegetables (broccoli, carrots, celery, zucchini, etc). 
• Eggs. there is no substituions for eggs in this healthy breakfast casserole recipe.
• Cheddar Cheese. I recommend an extra sharp cheddar cheese for the best flavor. Other cheeses that taste great in this egg bake recipe are: Colby jack, Swiss cheese, pepper jack (for a spicy flavor) and mozzarella.

How to Make Egg Casserole

This breakfast casserole with bacon is fairly easy to make! As always, you can follow along with the photos for step-by-step instructions and a few helpful notes, or you can watch the video (or both).

Cook Bacon & Veggies

The first step in making this recipe to sauté the bacon, onion and garlic over medium heat until the bacon just begins to brown. Be sure to stir every few minutes. 

Note: For a vegetarian version (without bacon), simply add 2 TBS olive oil to the pan and sauté the onions and garlic together until the onions are soft, then add the rest of the veggies.

Once the bacon just begins to brown, add the diced peppers and stir until they are evenly dispersed in the bacon/onion mixture. Cover and cook for 5-7 minutes, stirring every minute or two. Cook until the bacon is browned and the peppers are soft. 

Cool

Remove the pan from the heat and let the veggie/bacon mixture cool while you make the rest of the egg casserole recipe. 

Make the Egg Mixture

While the bacon/veggie mixture is cooling, whisk the eggs together until they are uniform in color and smooth. Then add the seasoning to the beaten eggs and whisk to combine. 

Assemble the Egg Casserole

Add the cooled bacon/vegetable mixture to the egg/spice mixture and stir to combine. Next, add the cheese and stir until it is evenly distributed. 

Bake

Pour the egg casserole mixture into a 9×13″ baking dish and bake in the preheated oven for 25-30 minutes, or until the top is set and slightly browned. 

You can also check the doneness of an egg bake recipe by testing the internal temperature. When an instant read thermometer reads 160 degrees F, the breakfast casserole is done.

Serve

Cool for 5 minutes, cut and serve warm. I like to serve this healthy breakfast casserole with a side of roasted potatoes, roasted sweet potatoes, or a delicious salad. Or try any of our breakfast recipes.

Serving suggestions: 

Here are some of my favorite toppings to serve with this egg casserole: 

• A dollop of sour cream
• My son loves eating this egg bake with a scoop of homemade salsa. 
• You can’t go wrong serving it with homemade guacamole. 
• Top this egg bake with chopped fresh herbs. 

Store

Cut this breakfast casserole into squares and store it in an airtight container in the refrigerator for up to 5 days. 

Freeze

Let the casserole cool completely, then cut it into the proper serving sizes for your appetite, and freeze in an airtight container for up to 2 months. 

To reheat: remove the egg casserole from the freezer and warm in the microwave or oven until heated through. 

Egg Casserole Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Healthy Egg Casserole (Egg Bake)

This Egg Casserole (Egg Bake) is an easy, healthy breakfast casserole that's made with only 9 ingredients (eggs, veggies, bacon, cheese and spices)! It's a healthy, low-carb way to start the day!

Course Breakfast, brunch

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 10 Servings

Calories 180kcal

Author Laura

Cost $8

Equipment

• glass batter bowl
• measuring spoons
• measuring cups
• whisk
• 9×13″ baking dish

Ingredients

• 6 oz bacon diced (about 5 slices)
• 1 cup onion finely chopped
• 1 teaspoon minced garlic
• 1 red bell pepper diced (about 1 cup)
• 1 green bell pepper diced (about 1 cup)
• 12 eggs beaten
• ½ teaspoon sea salt
• ¼ teaspoon pepper
• 1 cup shredded cheddar cheese (4 oz)

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F.
• Grease a 9×13” baking dish, set aside.
• In a large skillet, over medium heat, cook diced bacon until it just starts becomes soft.
• Add minced garlic and onion and cook until bacon begins to brown.
• Add red pepper and green pepper, cover and cook for 5-10 minutes or until the veggies are soft and bacon is browned, stirring occasionally.
• Remove from heat and let cool.
• In a medium bowl, whisk together eggs.
• Add sea salt and pepper and whisk to combine.
• Add cooled bacon/veggie mixture to the beaten eggs and stir to combine.
• Add cheese. Stir to combine.
• Pour into prepared baking dish and spread the mixture evenly in the dish.
• Bake in preheated oven for 25-30 minutes, or until top is set and slightly browned.
• Cool for 5 minutes and serve warm.

Video

Notes

Ingredient Substitutions 

• Bacon. I recommend choosing a thick bacon with great flavor (hickory smoked, etc.) Turkey bacon can also be used, but because of the lower fat content, you will likely need to add 1 TBS olive oil to the fry pan when you add the veggies to cook them well.  You can also use crumbled breakfast sausage in place of bacon with equally delicious results.
• Onion. I usually make this egg casserole with a sweet, white onion. Any variety works well: red onion, yellow onion, green onions, etc. 
• Bell Peppers. You can use any bell pepper variety you choose (red, orange, yellow, green, etc.) If you don’t like peppers, substitute 2 cups of your favorite vegetables (broccoli, carrots, celery, zucchini, etc). 
• Cheddar Cheese. I recommend an extra sharp cheddar cheese for the best flavor. Other cheeses that taste great in this egg bake recipe are: Colby jack, Swiss cheese, pepper jack (for a spicy flavor) and mozzarella.

To Make it Vegetarian

If you wish to leave out the bacon and make this vegetarian, use 2 Tablespoons olive oil to sauté the vegetables.

Store

Cut this breakfast casserole into squares and store it in an airtight container in the refrigerator for up to 5 days. 

Freeze

Let the casserole cool completely, then cut it into the proper serving sizes for your appetite, and freeze in an airtight container for up to 2 months. 

To reheat: remove the egg casserole from the freezer and warm in the microwave or oven until heated through. 

Nutrition

Serving: 1piece | Calories: 180kcal | Carbohydrates: 4g | Protein: 11g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 216mg | Sodium: 336mg | Potassium: 175mg | Fiber: 1g | Sugar: 2g | Vitamin A: 815IU | Vitamin C: 26mg | Calcium: 116mg | Iron: 1mg

More Egg Recipes

Frittata Recipe

Breakfast Egg Sandwiches

Omelette Recipe

Breakfast Egg Muffins Recipe (Egg Cups)

Best Quiche Recipe

Egg Salad Recipe (Egg Salad Sandwiches)