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Homemade English Muffins

These homemade English muffins are surprisingly easy to make: golden and crusty on the outside, and soft and chewy on the inside. Perfect for breakfast or brunch, these delicious muffins are so good with butter and jam!

SImple English muffins in a napkin lined basket.

I had English muffins for the first time while I was living in the US. And back then, I didn’t even realize the recipe was so simple. It doesn’t even need an oven. You can make them on the stovetop in a skillet!

All you need is a starter and for the dough to rise overnight.  While the overnight rise is not essential, it makes the flavors so much better- So much better than the store-bought ones!

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What Are English Muffins?

English muffins are small, round flatbreads made from yeasty dough and cooked on a griddle. The inside is soft with nooks and crannies. This is where all the butter seeps in, making these muffins totally irresistible!

They make for great breakfast sandwiches. But we love them toasted. Smeared with apple butter and maybe some strawberry chia jam, they are the best toasts you will ever have.

Why You’ll Love This Recipe

Versatile – English muffins pair well with sweet or savory toppings.

Quick and easy - perfect for a fast breakfast, lazy weekend brunch, or snack. Make double the batch and freeze for later!

Best texture - crispy on the outside and soft inside, with nooks and crannies for toppings to soak in.

Great for recipes - use them in breakfast sandwiches, mini pizzas, or as a base for eggs benedict.

Ingredients For Making English Muffins

Ingredients to make homemade English muffins.

Yeast: I used dry active yeast here, as I do for all my breads. This recipe uses a starter as well. And that's what gives these English muffins a little tang and flavor!

Sugar helps activate the yeast.

Milk: I used soy milk. But you can use regular milk as well.

Oil: This recipe uses olive oil. But go ahead and use melted butter instead. They will come out just as well.

Salt balances the overall flavor.

Flour: All-purpose flour works fabulously, but you can make whole-wheat English muffins. Or use a mix of flours. Bread flour will give you chewier muffins.

Cornmeal for dusting the baking tray. You can also use semolina instead. This gives a crunchy crust to the homemade English muffins.

How To Make English Muffins

A bubbly starter mixture of water, yeast and flour.

Step 1: Mix the water, flour, and yeast in a small bowl, till smooth. Cover the bowl and put in a warm corner for 1 -12 hours. The starter will get bubbly and double in volume. 

Starter, yeast, and milk in the bowl of a standmixer.

Step 2: In the bowl of your stand mixer or large bowl, combine the bubbly starter, milk and yeast.

Flour on top of the liquid mixture ina mixing bowl.

Step 3: Whisk in the salt, sugar, and olive oil. Then add the flour.

A scraggy dough for English muffins in a mixing bowl.

Step 4: Use a spatula to bring all the ingredients together into a shaggy dough.With a dough hook on your stand mixer, knead the dough till it comes together.

Kneaded dough for English muffins in a glass mixing bowl.

Step 5: Transfer the dough to a lightly oiled bowl.

Proofed bread dough in a glass mixing bowl.

Step 6: Cover and refrigerate overnight. It will double in size. This dough can stay refrigerated for upto 3 days.

12 pieces of bread dough balls on a tray sprinkled with cornmeal.

Step 7: Turn the dough out on a well-floured surface and cut into 12 equal pieces. Roll into balls.Place on a baking tray sprinkled with cornmeal. Sprinkle the tops with some more cornmeal.

Proofed dough balls on a baking tray sprinkled with cornmeal.

Step 8: Place the tray in a warm spot until the dough doubles in size

4 English muffins dough balls in a white skillet.

Step 9: Heat a skillet pan to medium heat. Brush with oil and gently place the rolls 3-4 at a time onto the pan. Cook till the bottom of the muffins are golden brown 6-7 minutes. 

4 English muffins cooked on a white skillet.

Step 10: Flip carefully and cook on the other side for another 6-7 minutes. Repeat with all the other rolls. Let them cool for 10-15 minutes before slicing them.

An English muffin cut in half to show the texture.

Pro Tips

  • You can use the starter for making the dough after an hour, as long as it's bubbly and has doubled in bulk. But the longer the starter sits, the better the flavor.
  • You can use the dough the same day, after it's doubled, in about 1 - 1.5 hours. But again, longer proofing ensures more flavor.
  • If you're not sure if the English muffins have cooked through, you can place them in a preheated oven at 350 F / 180 C for 8-10 minutes.
  • Adjust the heat if your muffins are browning too much or too fast.
  • Wipe the skillet after cooking every batch of muffins. Brush with more oil or butter.
  • They taste the best when toasted.
  • You can certainly knead the dough by hand by a stand mixer is recommended as the dough is quite sticky.
  • Use a kitchen scale to measure the ingredients for the best results!

How To Serve

There are countless ways to serve them. You can make delicious crispy toasts out of them and slather homemade fig jam on top.

An English muffin cut in half and spread with butter on a small plate.

Recipe FAQs

What to put on English muffins?

Smear with regular butter, cinnamon honey, peanut butter, or any of your choice. Slather persimmon jam, cherry jam, or your favorite homemade jam. They taste just out of this world.

Can I make English muffins ahead of time?

Yes, you can make the dough for homemade English muffins a day before. It keeps well in the refrigerator for up to 3 days. You don't want to wait? After the dough has doubled, it is ready to be cooked. The flavor will be good, just milder. Or you can make the starter for the muffins a day before and make the dough on the day.

How to store homemade English muffins?

Store the leftover muffins on the counter-top in an airtight container or wrapped in a kitchen towel. They’ll last for 3–4 days and make for quick breakfasts on weekday mornings. You can also freeze them for up to 1 month.

Why is my dough so sticky?

The dough for English muffins is sticky! That's what makes them soft! It shouldn't be a wet dough though. You can add more flour, one or two tablespoons at a time, if it seems unmanageable.

More Recipes For Breakfast

Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead & drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love these homemade English muffins as much as we do!

📖 Recipe

A basket of English muffins made without an oven.

Homemade English Muffins

Natasha Minocha
These homemade English muffins are surprisingly easy to make: golden and crusty on the outside, and soft and chewy on the inside. Perfect for breakfast or brunch, these delicious muffins are so good with butter and jam!
No ratings yet
Print Recipe Pin Recipe
Prep Time 2 days 20 minutes
Cook Time 15 minutes
Total Time 2 days 35 minutes
Course Bread, Breakfast, Snack
Cuisine American
Servings 12 English muffins
Calories 193 kcal

Ingredients
 
 

Starter

  • 3/4 cup All purpose flour
  • 1/2 cup Water
  • 1/2 tsp Dry active Yeast

Dough

  • 1 cup Soy milk You can use any milk of choice.
  • 1 tsp Dry active Yeast
  • 2 tbsp Sugar
  • 2 tbsp Olive oil You can use melted butter.
  • 1 tsp Salt
  • 3 cup All purpose flour You may need some extra while kneading.
  • 3-4 tbsp Cornmeal For the baking tray
  • 1-2 tbsp Oil/butter For the skillet

Instructions
 

Starter

  • Mix the water, flour and yeast in a small bowl, till smooth.
  • Cover the bowl and put in a warm corner for 1 -12 hours. The starter will get bubbly and double in volume. The longer you let the starter sit, the better the flavor of the English muffins.

Dough

  • In the bowl of your stand mixer or large bowl, combine the milk and yeast. Scrape in the starter and whisk well to combine it all.
  • Stir in sugar, olive oil, salt, and 3 cups of flour, till you get a rough scraggy dough.
  • With a dough hook on your stand mixer, knead the dough till it comes together. This took me about 10 minutes. Add extra flour if the dough is very sticky.
    I needed to add 2 tablespoons more.
    The dough is ready when it comes together in a smooth, soft ball. It will be tacky to touch but not too sticky.
  • You can knead this dough by hand as well, on a well floured surface. The dough is very sticky to begin with, but it does come together nicely while kneading.
  • Place the dough in a lightly greased bowl. Cover and refrigerate overnight. You can also use the dough the same day after letting it proof in a warm spot for 1.5 hours or until doubled in size.
    This dough can stay in the refrigerator for up to 3 days.
  • Turn the dough out on a well-floured surface and cut into 12 equal pieces. Roll into balls.
    Place on a baking tray sprinkled with cornmeal. Sprinkle the tops with some more cornmeal.
  • Place the tray in a warm spot until the dough doubles in size, typically 1 - 1.5 hours. Mine were really puffy in 30 minutes.
  • Heat a skillet/ saute pan to medium heat. Brush with oil/ butter and gently place the rolls 3-4 at a time onto the pan. Cook till the bottom of the muffins are golden brown 6-7 minutes. Flip carefully and cook on the other side for another 6-7 minutes.
  • Please adjust the heat if your muffins are browning too much or too fast. You can also finish these muffins in a preheated oven at 180C.
  • Cut the muffin horizontally, eat warm and fresh, slathered with butter. These are EXCELLENT toasted and keep well in the refrigerator for 5-6 days. Enjoy!!

Video

Notes

  • You can use the starter for making the dough after an hour, as long as it's bubbly and has doubled in bulk. But the longer the starter sits, the better the flavor.
  • You can use the dough the same day, after it's doubled, in about 1 - 1.5 hours. But again, longer proofing ensures more flavor.
  • If you're not sure if the English muffins have cooked through, you can place them in a preheated oven at 350 F / 180 C for 8-10 minutes.
  • Adjust the heat if your muffins are browning too much or too fast.
  • Wipe the skillet after cooking every batch of muffins. Brush with more oil or butter.
  • They taste the best when toasted.
  • You can certainly knead the dough by hand but a stand mixer is recommended as the dough is quite sticky.
 
 

Nutrition

Serving: 1 ServingCalories: 193kcalCarbohydrates: 35gProtein: 5gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 2mgSodium: 205mgPotassium: 82mgFiber: 1gSugar: 3gVitamin A: 21IUVitamin C: 0.04mgCalcium: 31mgIron: 2mg
Tried this recipe?Let us know how it was!

Cashew Ricotta Cheese

Cashew ricotta cheese is gooey, creamy, and so addictive. Made with basic ingredients, it’s a wonderful vegan cheese alternative. You’ll love it from the first bite!

cashew ricotta cheese garnished with parsley in a small bowl place on 2 plates.

I love a good cheddar or Parmesan, but being lactose intolerant, I’m forced to live without their velvety, melt-in-your-mouth goodness. Yes, there are vegan cheese substitutes available in stores. I’ve tried several, but they are a splurge!


So, I decided to make vegan cashew ricotta cheese at home. Take pre-soaked cashews and add salt, pepper, garlic, and lemon juice. Blend, and that's it! You've got one of the most delicious dairy-free cheese substitutes. The creaminess of the cashews is fantastic, and the texture is bang on!

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Why You’ll Love This Recipe

Let me tell you, this cashew cheese is out of this world. The recipe is super easy, and you need just four ingredients: salt, garlic, cashews, and water. Everything else is optional.

Besides being a total cinch to make, cashew ricotta cheese is very versatile in terms of flavoring. Roasted red pepper cashew sauce is a must-try!

Cashew cheese is also a great vegan alternative and great in any recipe that needs a substitute for cheese.

Cashew Ricotta Cheese Ingredients

ingredients for making cashew ricotta cheese.

Cashews need to be soaked. You can either soak them overnight in the fridge in cold water. Or in boiling water for 10 to 15 mins. Or room-temperature water for 20 mins.

Seasoning: Use salt and pepper to taste.

Garlic is essential to the ricotta cheese recipe. It adds so much flavor!

Smoked paprika gives the cheese an imperceptibly smoked flavor and kick of chili.

Lemon juice enhances the ricotta's flavor and makes it tangy.

Nutritional yeast gives the ricotta a deep umami flavor. Don’t have it? Don’t worry. The vegan cheese still tastes great without it!

Variations

Flavoring: I love the flavor of garlic and paprika in ricotta, but pick your preference. Everything works perfectly with this creamy vegan ricotta cheese. Thyme and oregano make it herby and savory.

You can add dill, parsley, red chili flakes, or even chop up some fresh green onions. Roasted bell peppers, olives, and sun-dried or roasted tomatoes (like I did with my creamy whipped feta dip) are a great addition too.

Without yeast: Nutritional yeast is easily available in supermarkets and online. If you don’t have any, make the cheese without it. It turns out to be just as delicious.

How To Make Cashew Ricotta?

What's a great recipe? One that's done in 3 simple steps and is foolproof! I kid you not. The ricotta cheese is really that easy to make.

cashews soaked in water in a bowl.

Step 1: Soak the cashew nuts - You can soak them for 2-3 hours in room temperature water or you can soak them in boiling water for 10-15 minutes. Drain them well.

ingredients in a blender jar on a blue striped napkin.

Step 2: Combine all the ingredients in your food processor.

blended ingredients in a blender jar on a blue striped napkin.

Step 3: Blend until smooth and creamy. Taste and adjust for seasoning. Transfer to an air-tight container and store in the refrigerator for 5-6 days.

Pro Tips

  • Soak the cashews. Soft and plump cashews are easier to blend and make the ricotta more flavorful.
  • Use a little water when blending the ingredients. If the texture is too thick, add more.
  • Ricotta cheese has a grainy texture, which is sometimes how I like it. To make a coarse cheese, pulse the ingredients in a blender or food processor.
  • For a silky cashew cheese, blend till completely smooth like I did this time.
  • Taste test after blending and adjust for seasoning.
  • More lemon juice would make the cashew ricotta cheese piquant.
cashew cheese in a bowl with strawberries and bagels in the background.

How To Serve

I binged on this velvety thick soft cheese with my breakfast toast. Smear it on homemade bagels. Spread it thickly on slices of challah bread or use it for making sandwiches with this sandwich bread.

cashew cheese smeared over a sliced bagel on a plate with a knife.

Recipe FAQs

What can you use cashew ricotta cheese for?

You can use the ricotta as a dip, spread it on khachapuri or cheese stuffing for breads, add it to pasta, or use it in place of Greek yogurt for creamy salads like this creamy cucumber salad.

Can I use another nut to make ricotta?

I love the creaminess of cashews in ricotta cheese. But almonds can also be used in place of them.

How to store easy ricotta cheese?

Like every fresh cheese, cashew ricotta is also good for five to seven days in the fridge. The cheese is honestly so amazing that you’ll finish it within a week! Can you freeze ricotta cheese? I wouldn’t recommend it.

More DIY Pantry Essentials

Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead & drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love this cashew ricotta cheese recipe as much as we do!

📖 Recipe

cashew ricotta cheese garnished with parsley in a small bowl place on 2 plates.

Cashew Ricotta Cheese

Natasha Minocha
Cashew ricotta cheese is gooey, creamy, and so addictive. Made with basic ingredients, it’s a wonderful vegan cheese alternative. You’ll love it from the first bite!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Soaking Time 15 minutes
Total Time 25 minutes
Course Condiment
Cuisine American
Servings 10 Servings
Calories 77 kcal

Ingredients
 
 

  • 1 cup Cashews, soaked
  • 1 tbsp Nutritional yeast
  • 3/4 tsp Smoked paprika
  • 1.5 tbsp Lemon juice
  • 2 cloves Garlic, finely chopped
  • 1/4 cup Water You may need more
  • Salt and Black pepper to taste

Instructions
 

  • Soak the cashew nuts - You can soak them for 2-3 hours in room temperature water OR you can soak them in boiling water for 10-15 minutes.
  • Drain and rinse the soaked nuts.
  • Combine all the ingredients in your food processor. Process until creamy. Taste and adjust the seasoning.
    If it's too thick, add some more water.
  • Store in an airtight jar in the refrigerator for 5-6 days. You can use it immediately in any dish you like or serve with crackers/toasts. Enjoy!

Video

Notes

  • Soak the cashews. Soft and plump cashews are easier to blend and make the ricotta more flavorful.
  • Use a little water when blending the ingredients. If the texture is too thick, add more.
  • To get a grainy coarse textured cheese, pulse the ingredients in a blender or food processor.
  • For a silky cashew cheese, blend till completely smooth like I did this time.
  • Taste test after blending and adjust for seasoning.
  • More lemon juice would make the cashew ricotta cheese piquant.

Nutrition

Serving: 1 ServingCalories: 77kcalCarbohydrates: 5gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 2mgPotassium: 110mgFiber: 1gSugar: 1gVitamin A: 74IUVitamin C: 1mgCalcium: 7mgIron: 1mg
Tried this recipe?Let us know how it was!

Strawberry Turnovers

Warm, flaky, buttery, and bursting with fresh strawberry filling, these strawberry turnovers are easy to make and delicious to eat! Bake the strawberry turnovers with store-bought puff pastry for a quick treat. A drizzle of vanilla glaze adds sweetness and makes them look extra special.

strawberry turnovers on a white plate with ingredients in the background.

These little hand-held strawberry pastries are perfect for picnics and brunches, just like my cherry puff pastry tarts, apple hand pies, and pop tarts. Pick one up and eat! Strawberry turnovers with puff pastry are a brilliant way to enjoy fresh, seasonal fruits while keeping things simple and delicious.

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Why You’ll Love This Recipe?

Strawberry turnovers are the perfect treat for any time of the day—a quick breakfast, a snack with your coffee, or a light dessert.

They’re super easy to make. The best part? You only need to make the strawberry turnover filling at home. And they come together in no time thanks to the store-bought puff pastry.

Strawberry Turnover Recipe Ingredients

ingredients for making strawberry turnovers.

Puff pastry: Store-bought puff pastry is fantastic (especially if you love shortcuts in the kitchen like me). I’ve made strawberry puff pastry tarts and cranberry brie bites with it. Both were delicious! You can also make the pastry at home using your favorite recipe.

Strawberry: I love using fresh strawberries. Wash and dice them. You can use frozen ones too, to make strawberry puff pastry turnovers.

Sugar helps sweeten the filling. Increase or reduce the quantity based on how sweet your strawberries are.

Cornstarch thickens the strawberry filling.

Lemon juice balances the flavors, giving the filling a zing. You can also use homemade vanilla extract instead.

Egg: mix with a tablespoon of water to give the puff pastry an egg wash for that golden sheen!

Variations

Egg: Brush the pastry with cream instead of egg wash.

Fruit: This recipe for strawberry turnovers is very versatile. You can use any fruit you love, such as raspberries, apples, blueberries, cherries, or peaches.

Add-ins: Make strawberry and cream turnovers with cream cheese or add a few chocolate chips to the filling!

How To Make Strawberry Turnovers?

chopped strawberries and sugar in a white saucepan.

Step 1: Add the diced strawberries and sugar to a saucepan and cook for 2-3 minutes on medium-low heat.

strawberry filling in a white saucepan.

Step 2: Mix the cornstarch and water in a small bowl and add it to the strawberries. Stir in the lemon juice and cook for another 3-4 minutes, stirring occasionally until the strawberries are softened and the mixture thickens.

rolled out puff pastry on a silicone mat.

Step 3: Preheat the oven to 200 C / 400 F. Roll out the puff pastry dough into a large rectangle.

Rolled out puff pastry cut into 8 pieces.

Step 4: Cut into 8 equal-sized squares or rectangles.

strawberry filling in the center of 4 squares of puff pastry.

Step 5: Place 2 tablespoons of the filling in the middle of each square or rectangle.

Four folded over puff pastry squares with crimped edges.

Step 6: Fold over to form a triangle and use a fork to crimp the edges together tightly. Poke holes with a knife or fork.

4 puff pastry turnovers with eggwash on parchment paper on a baking tray.

Step 7: Brush the pastries with egg wash.

Four golden baked strawberry turnovers on parchment paper.

Step 8: Bake for 20 minutes until golden and puffy. Transfer to a cooling rack and allow to cool.

four turnovers with vanilla glaze on parchment paper.

Step 9: Drizzle with vanilla glaze and serve!

Pro Tips

  • Adjust the amount of sugar depending on how sweet or sour your strawberries are.
  • The strawberry filling must be cooled completely before adding to the pastry.
  • Ensure you crimp the edges tightly to prevent the filling from oozing out.
  • Allow the pastries to cool for at least 15 minutes before glazing them.
strawberry turnovers on a white plate.

How To Serve

These strawberry turnovers are best when warm. Pair the strawberry turnovers with a classic hot chocolate or oatmeal latte. So good for breakfast or brunch!

For an extra touch, I drizzled a vanilla glaze on top. But a quick sprinkle of powdered sugar is also lovely.

Make it extra special and serve with vanilla ice cream or whipped cream, for an indulgent, quick dessert after dinner.

cross section of a turnover to show the filling.

Recipe FAQs

How to store strawberry puff pastry turnovers?

Keep in an airtight container in the fridge for 2 to 3 days. You can also freeze strawberry turnovers. Cool them completely. Wrap in foil. Then place in a Ziplock bag before you freeze. Reheat in a preheated oven or air fry whenever the mood for something sweet strikes.

Can I use a different fruit in strawberry and puff pastry turnover?

Yes, you can. Use whichever fruit you love the most. Don’t have the time to make the filling? Make strawberry jam turnovers or use cherry jam or homemade fig jam!

Can you make turnovers ahead of time?

You can make the strawberry filling a day or two before. It keeps well in the refrigerator. So, on the day, you just need to assemble and bake the strawberry puff pastry. You can even freeze the unbaked turnovers. When you’re ready to bake, give them an egg wash and bake.

More Strawberry Recipes

Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead & drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love these strawberry turnovers as much as we do!

📖 Recipe

strawberry turnovers on a white plate on a cloth napkin.

Strawberry Turnovers

Natasha Minocha
Warm, flaky, buttery, and bursting with fresh strawberry filling, these strawberry turnovers are easy to make and delicious to eat!
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 8 Servings
Calories 407 kcal

Ingredients
 
 

  • 2 cups Strawberries, washed, hulled, and diced
  • 1/4 cup Sugar
  • 1 tbsp Cornstarch
  • 2 tbsp Water
  • 1.5 tsp Lemon juice
  • 17 oz Puff pastry, thawed

Egg Wash

  • 1 Egg
  • 1 tbsp Water

Vanilla Glaze

  • 1/2 cup Powdered sugar / Icing sugar
  • 1 tbsp Milk
  • 1/2 tsp Vanilla extract

Instructions
 

  • Add the diced strawberries and sugar to a saucepan and cook for 2-3 minutes on medium-low heat.
  • Mix the cornstarch and water in a small bowl and add it to the strawberries. Stir in the lemon juice and cook for another 3-4 minutes, stirring occasionally until the strawberries are softened and the mixture thickens.
  • Take the pan off the heat and allow the strawberry filling to cool completely.
  • Preheat the oven to 200 C / 400 F. Line a baking tray with parchment paper.
  • Roll out the puff pastry dough into a large rectangle. Cut into 8 equal-sized squares or rectangles.
  • Place 2 tablespoons of the filling in the middle of each square or rectangle.
  • Fold over to form a triangle and use a fork to crimp the edges together tightly. Poke holes with a knife or fork.

Egg Wash

  • Beat an egg together with a tablespoon of water to make an egg wash. Brush the top of pastries with egg wash.
  • Bake at 200 C/ 400 F for 18-20 minutes, or until puffed and golden.
  • Transfer to a wire rack to cool.

Vanilla Glaze

  • In a small bowl, combine powdered sugar, milk, and vanilla extract to make a smooth and thick glaze.
  • Drizzle it over the turnovers and serve. Enjoy!

Video

Notes

  • Adjust the amount of sugar depending on how sweet or sour your strawberries are.
  • The strawberry filling must be cooled completely before adding to the pastry.
  • Make sure you crimp the edges very tightly to prevent the filling from oozing out.
  • Allow the pastries to cool for at least 15 minutes before glazing them.

Nutrition

Serving: 1ServingCalories: 407kcalCarbohydrates: 44gProtein: 5gFat: 24gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.004gCholesterol: 21mgSodium: 160mgPotassium: 104mgFiber: 2gSugar: 16gVitamin A: 37IUVitamin C: 22mgCalcium: 18mgIron: 2mg
Tried this recipe?Let us know how it was!

Veggie Breakfast Casserole    

This veggie breakfast casserole with tons of sautéed spinach, onions, and bell peppers keeps you full for hours! The vegetarian breakfast recipe is perfect for a crowd, too. It’s easy. It’s adaptable. And it can be prepped overnight!

baked veggie breakfast casserole on a metal trivet.

I love it because it’s easy to make, and I can make it ahead. I have everything ready a day before, so in the morning all I have to do is slide it in the oven. The family loves it because it’s hearty, flavorful, and simply delicious!

While we love a sweet start to the day with cinnamon bread pudding or French toast casserole, a fully loaded savory breakfast casserole like this is just what you need on a cold January morning.

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What Is Breakfast Casserole?

A breakfast casserole is a hearty, wholesome, comforting dish. The all-in-one recipe combines eggs, cheese, bread, and meats or vegetables. All of it is baked together in a casserole dish. It's delicious and versatile at the same time. Perfect for feeding a crowd or meal prepping for the week.

a slice of breakfast casserole on a pie server.

Why You’ll Love This Recipe?

It’s an easy crowd-sized breakfast recipe for vegetarians.

A great make-ahead recipe! Just assemble everything the night before and bake the next morning!

You can enjoy it on a weekday morning or a lazy Sunday.

Needs zero technique.

Very versatile with countless yummy mix-ins.

Veggie Breakfast Casserole Ingredients

ingredients for making breakfast casserole.

Vegetables: Onions, spinach, and all three colors of bell peppers were my choices. You can use any fresh veggies you have in your fridge; just remember to sauté them before you add them to the casserole.

Bread: I wanted to make breakfast casserole with sourdough bread. But any crusty bread, like my no-knead Dutch oven bread or easy everyday bread, will do. The older, the better, as it absorbs the egg custard better.

Eggs bind the make-ahead veggie breakfast casserole. I used 8 large ones.

Milk: Whole milk is preferable, but you can use toned milk too to whisk the eggs.

Cheese: I love the flavor of rich, salty cheddar cheese. I shredded some and added it to the casserole.

Seasoning: I used Italian seasoning along with salt and pepper.

Variations

Like quiche, casseroles are very versatile. You can use any vegetables you have, like mushrooms, tomatoes, broccoli, kale, asparagus, or green beans. Just cook them, so the breakfast casserole is not soggy. Add finely minced garlic or even garlic confit, olives, and sun-dried tomatoes to enhance the flavor.

I kept my sourdough breakfast casserole vegetarian. You can turn it into a sausage egg breakfast casserole. Add any meat you please, such as ham, salami, or shredded chicken or pork.

You can replace the bread with cooked potatoes (roasted or pan-fried).

Don’t love cheddar? Feta, goat cheese, mozzarella, Emmental cheese, or even Monterey Jack will do.

How To Make Breakfast Casserole With Veggies?

sauteed veggies in a saucepan with seasoning on top.

Step 1: Heat olive oil in a saucepan. Add onions and saute for 2-3 minutes. Then add the chopped bell peppers, Italian seasoning, salt, and pepper. Cook for 3-4 minutes, until softened.

chopped spinach on top of sauteed veggies in a saucepan.

Step 2: Add chopped spinach to the cooked veggies. Cook until just wilted. Remove from heat.

a layer of cubed sourdough bread in a casserole dish.

Step 3: Lightly grease a baking dish and place the bread cubes at the bottom of the dish.

Cooked veggies layered on top of the cubed bread in a casserole dish.

Step 4: Spoon the cooked vegetables on top of the bread.

mixture of eggs, milk, and cheese in a mixing bowl.

Step 5: In a medium bowl, whisk together the eggs, milk, and cheese. Lightly season the mixture with salt and pepper.

egg-cheese mixture on top of the veggies and bread in a casserole dish.

Step 6: Pour on top of the bread and vegetable mixture. Cover and refrigerate for at least 1 hour or up to 24 hours.

baked breakfast casserole in a baking dish.

Step 7: Preheat your oven to 190 C / 375 F when you're ready to bake. Uncover the casserole and bake for 40-45 minutes until the top is golden and puffy and a skewer inserted in the center comes out clean.

Let the casserole rest for 15- 20 minutes before slicing and serving!

Pro Tips

  • Cook the veggies. You don’t want a watery sourdough bread breakfast casserole.
  • If using frozen spinach, thaw it and drain it well before using.
  • After assembling the egg veggie casserole, let it rest in the fridge for at least an hour, so the flavors can mingle. You can leave it for up to a day.
  • Season the casserole at each step. Season the veggies as you cook them. I also recommend seasoning the egg mixture.
  • The casserole will be puffy when it is baked through because of the eggs. But it will deflate as it cools.

How To Store

You can refrigerate breakfast casserole with veggies covered for up to 3 days. Reheat in a preheated oven for 5-6 minutes or a microwave.

A slice of breakfast casserole on a plate with a fork on the side.

Vegetarian Breakfast Casserole FAQs

How to make fresh bread stale?

Don’t have old bread lying around? Cut fresh bread into cubes and bake for 10 minutes. When the cubes are crisp, they’re ready to soak up the egg custard.

Can you use frozen spinach in a breakfast casserole recipe?

Yes, you can. Make sure you thaw it and drain it well before using.

How to serve egg veggie breakfast casserole?

This casserole is amazing as-is. A dash of gochujang mayo, homemade chili oil, or pistachio pesto will really amp up the flavors. A side of fresh fruits will give the hearty casserole a light companion. Or you can add hash browns or simple toasted bread.

Can you freeze veggie breakfast casserole?

Yes, you can. Wrap the unbaked casserole well in foil and freeze for up to a month.
You can even freeze the baked casserole. Thaw before you reheat it in an oven.

More Breakfast Recipes

Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead & drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love this veggie breakfast casserole as much as we do!

📖 Recipe

breakfast casserole with eggs and veggies in a baking dish on a metal trivet.

Veggie Breakfast Casserole

Natasha Minocha
This loaded veggie breakfast casserole keeps you full for hours! This easy make-ahead recipe is super versatile and is great for feeding a crowd too!
No ratings yet
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 45 minutes
Course Breakfast
Cuisine American
Servings 8 Servings
Calories 293 kcal

Ingredients
  

  • 6-7 slices Sourdough bread, cut into cubes
  • 1 tbsp Olive oil
  • 1 small Onion, finely chopped
  • 1 Red bell pepper, finely chopped
  • 1 Yellow bell pepper, finely chopped
  • 1 Green bell pepper, finely chopped
  • 3.5 oz Spinach, chopped
  • 1.5 tsp Italian seasoning
  • Salt & Pepper to taste
  • 8 Eggs
  • 1/2 cup Milk
  • 1 cup Shredded cheddar cheese

Instructions
 

  • Lightly grease a 3-quart baking dish.
  • Place the bread cubes at the bottom of the dish.
  • Heat the olive oil in a large saucepan and add the chopped onions. Saute for 2-3 minutes on medium-high flame until translucent.
  • Add the bell peppers, Italian seasoning, salt, and pepper, and cook for 4-5 minutes until the veggies soften.
  • Add the spinach and cook until it's just wilted. Take the pan off the heat and transfer the veggies on top of the bread.
  • In another bowl, whisk together the eggs, milk, and cheese with a pinch of salt and pepper.
  • Pour on top of the bread and vegetable mixture. Cover and refrigerate for at least 1 hour or up to 24 hours.
  • When you're ready to bake, take the casserole out of the fridge and preheat the oven to 190 C / 375 F.
  • Bake, uncovered at 190 C/ 375 F for 40-45 minutes until the top is golden brown and a skewer inserted in the center comes out clean.
  • Lett the casserole rest for 20 minutes before slicing and serving. Enjoy!

Video

Notes

  • Cook the veggies. You don’t want a watery sourdough bread breakfast casserole.
  • If using frozen spinach, thaw it and drain it well before using.
  • After assembling the egg veggie casserole, let it rest in the fridge for at least an hour, so the flavors can mingle. You can leave it for up to a day.
  • Season the casserole at each step. Season the veggies as you cook them. I also recommend seasoning the egg mixture.
  • The casserole will be puffy when it is baked through because of the eggs. But it will deflate as it cools.
  • This casserole keeps well in the refrigerator for up to 3 days. Reheat in the microwave or a preheated oven for 5-6 minutes.
 

Nutrition

Serving: 1 ServingCalories: 293kcalCarbohydrates: 30gProtein: 15gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 179mgSodium: 464mgPotassium: 325mgFiber: 2gSugar: 5gVitamin A: 2117IUVitamin C: 62mgCalcium: 193mgIron: 3mg
Tried this recipe?Let us know how it was!

Easy Party Appetizers Everyone Will Love

Be it holiday season entertaining or a cozy little gathering, these easy party appetizers are simple to make and so well-loved by everyone! These appetizer ideas are my secret to hosting like a pro, while still enjoying the celebration.

easy appetizers collage.

They are fun to make and eat and require minimal effort. I mean why spend hours and hours in the kitchen, when you can make a bunch of these little bites that deliver big flavors in a cinch?

These starters look so impressive and no one will know they took hardly any time to make! Try any of these recipes for a starter that will have your guests raving before the mains arrive.

Cranberry Brie Puff Pastry Bites

Crispy, a little sweet, and nicely savory—there's something magical about the combination of gooey melted brie and the tart pop of cranberries. With just 5 ingredients, these are a breeze to make!

Cranberry Brie Puff Pastry Bites.

Air-Fryer Tortilla Chips

These tortilla chips are healthier than deep-fried ones, and they still taste amazing! It's a simple recipe with a few basic ingredients that come together super fast.

air fryer tortilla chips in a serving dish with tomato salsa.

Korean Corn Cheese

Gloriously golden from the cheese, creamy from the mayo, and crunchy from the sweet, starchy kernels, it’s a delicious snack/ appetizer that comes together in minutes!

Korean Corn Cheese in a cast iron skillet.

Easy & Quick Cheese Straws

This cheese straw recipe is the cleverest appetizer idea because it uses just two ingredients: puff pastry and cheese. It doesn't get unbelievably simpler than this. 

cheese straws on a serving plate with shredded cheese in the background.

Caprese Salad Skewers

Caprese skewers are a perfect mingling of chewy mozzarella, sharp basil, and snappy tomatoes. These easy appetizers with a whiff of sweet yet tangy balsamic glaze will have you smitten and they are so delightful to look at!

Caprese Salad Skewers on a white serving platter.

Masala Roasted Nuts

From Diwali to Thanksgiving to Christmas, this garam masala roasted nuts mix will last you a long time. The recipe makes a huge batch without much effort. So, you can bake your holiday nuts jars way beforehand and share them with friends and family!

Masala Roasted Nuts in a blue serving dish.

The Perfect Cheese Board

Cheese boards are the quintessential party appetizers! Not only are they beautiful to look at, but they are also so easy to put together. A perfect cheese board has something for everyone. It satisfies salt and sweet cravings alike, lets you experiment with various combinations, and is the most fun finger food.

A silver cheese platter with cheese, soup sticks, crackers,fruits, olives, nuts and jam.

Easy Marinated Tomatoes

Bursting with fresh herbs, olive oil, and balsamic vinegar, these juicy marinated tomatoes are super easy to make. They are the perfect addition to your appetizer repertoire!

marinated cherry tomatoes in glass jar with a wooden spoon.

Baked Veg Spring Rolls

A cheat version of the popular spring rolls! These use readymade store-bought spring roll wrappers and a filling that comes together so fast. The oven does the rest of the work! Easy, yummy, and a crowd-pleaser!

A platter of spring rolls with one getting dipped in a dipping sauce.

Baked Camembert

Baked Camembert is a cheese like no other I've ever tasted. And making it is so simple. Just 4 ingredients and 15 minutes of oven time and you have a fancy appetizer ready! It makes Holiday entertaining so easy!

baked camembert with rosemary, olive oil, and chili flakes on baking paper.


Pumpkin Cranberry Crackers

The crunchy chewy pumpkin cranberry crisps are bursting with dried cranberries, pumpkin goodness, and cozy spices. The recipe is so easy - perfect for any time snacking and entertaining!

crackers in a plate.

Pumpkin Pie Spiced Almonds

Sweet and salty, aromatic and flavorful, these crunchy almonds are irresistible! It takes just 5 minutes of prep and 20 minutes of baking to make a big batch of these dreamy roasted nuts!

Pumpkin Pie Spiced Almonds in a small bowl.

Baked Brie With Fig Jam

Easy-baked brie with fig jam is a no-fuss, low-effort appetizer that gives you a gorgeous and grand result. With its savory creaminess with a touch of sweetness, this is a complete crowd-pleaser.

Baked Brie with a piece cut and topped with fig jam, walnuts and pistachios on top.

Tofu Potstickers

These tofu potstickers are flavored simply with garlic and ginger. Packed with veggies and wrapped in a perfectly crunchy exterior, these vegetarian potstickers are a sure-shot hit at parties!

Tofu Potstickers in a bowl with dipping sauce and red chopsticks.

Sourdough Crackers

One of my most popular recipes on the blog! These sourdough crackers are the quintessential snack – thin, crispy, and addictive. Eat them as-is, dip them in healthy hummus, or smear them with cream cheese, they are so well-loved and super simple to make!

Sourdough Crackers with hummus, olives and salad on the side.

Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead & drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love these easy party appetizers as much as we do!

Cranberry Pistachio Biscotti

Cranberry pistachio biscotti are crunchy, chewy, and so flavorful. These festive cookies are beautifully studded with cranberries and pistachios and have a lovely lemon flavor! They are the perfect accompaniment to your cup of tea or coffee.

cranberry pistachio biscotti in a golden serving bowl.

Making cranberry and pistachio biscotti is easy. The recipe is rather forgiving, something I learned while baking my mocha gingerbread biscotti for the first time years ago. All you gotta do is combine, shape, bake, cut, and bake again.  

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What Is Biscotti?

Biscotti are Italian biscuits. They take their name from the Latin word ‘biscoctus.’ When translated into English, it means twice-cooked, and that’s what we do in the recipe. We bake the dough two times, first as a log and then as sliced biscotti. This gives the cranberry pistachio biscotti a firm, crunchy texture and a long shelf life. Just like we did with my pumpkin cranberry crackers.

biscotti in a serving bowl.

Why You'll Love This Recipe

Crisp and crumbly, these pistachio biscotti have the perfect texture.

Studded with tart red cranberries, and lovely green pistachios, the biscotti are wonderful for the Holiday season and any occasion!

You can easily double or halve the recipe to make as much as you want.

Because they have a long shelf life, they are fabulous for gifting!

This cranberry pistachio biscotti recipe is so versatile. Use the same recipe to pack the biscotti with your preferred flavors: nuts of your choice, coffee, or even chocolate.

Cranberry Pistachio Biscotti Recipe Ingredients

ingredients for cranberry pistachio biscotti.

Flour: All-purpose works best. But you can try 100% whole wheat or half-and-half of all-purpose and whole wheat flour. Adding a portion of almond flour, about 1/4 cup, will give the biscotti a nutty flavor. 

Eggs bind the biscotti dough and give the biscotti structure. You can substitute them with flax eggs. I’ve made cranberry biscotti with them before, and they’re just as crispy and buttery.

Sugar: Granulated, cane or any sugar of your choice is great.

Vanilla extract: For rounding up the flavors. Store-bought or homemade vanilla extract can be used.

Lemon zest: This recipe really shows what a little bit of lemon zest can do. It gives the cranberry pistachio biscotti an incredibly fantastic flavor! When you open the oven, the heady aroma will make your mouth water. So, I recommend not skipping the lemon zest. In its place, you can use orange zest. 

See the recipe card for full information on ingredients and quantities.

Biscotti Variations

Vegan: Switch to plant-based butter.

Cranberries: Dried figs, apricots, or dried cherries are fantastic. (Have the time? Try cherry almond scones too). Raisins are another option, but for me, they do change the flavor profile.

Pistachios: Almonds, cashews, or pecans all make excellent nut substitutions. Use plenty if you love texture like me.

Chocolate: You can add white or dark chocolate chips to the dough. Please make sure it’s good quality baking chocolate. 

How To Make Cranberry Pistachio Biscotti

creamed butter and sugar with eggs, lemon zest and vanilla extract on top.

Step 1: Beat butter and sugar until light and fluffy. Add in the eggs, lemon zest, and vanilla extract.

dough for biscotti in a mixing bowl with a spatula.

Step 2: Sift the all-purpose flour and baking powder. Add it to the creamed mixture to form a dough.

dried cranberries and pistachios on top of the dough.

Step 3: Transfer the dough to a lightly floured surface. Add the cranberries and pistachios.

biscotti dough ball with cranberries and pistachios on a pink silicone mat.

Step 4: Make sure they are equally distributed through the dough. You’ll have a soft, pliable dough. Then divide the dough into equal halves.

2 logs of biscotti dough on a parchment-lined baking tray.

Step 5: Shape each half into a log and flatten them slightly. Place on a parchment-lined baking tray.

baked biscotti on a parchment-lined baking tray.

Step 6: Bake for 25 to 30 minutes till firm and golden.

sliced biscotti on a parchment-lined tray.

Step 7: Let the logs cool completely then cut into 1/4 inch thick slices.

baked biscotti on a parchment-lined tray.

Step 8: Bake for 12-15 minutes until crisp and golden. Cool completely before transferring in an air-tight container.

Pro Tips

  • You may need to use your hands to bring the dough together during step 4. Lightly flour your hands.
  • Make sure the chopped cranberries and pistachios are equally distributed through the dough.
  • Allow the logs to cool completely after the 1st bake before slicing them. If the logs are still warm, you'll get crumbly biscotti slices.
  • Use a sharp, serrated knife to slice the logs.
  • Keep an eye on the biscotti while baking the 2nd time. You want them crunchy, not overbaked and dry. Keep in mind that they get crispier as they cool.
biscotti in a serving bowl with Christmas decorations in the background.

Recipe FAQs

Can you make the pistachio cranberry biscotti recipe ahead of time?

Yes, yes, you can! Bake the log 1 day before. Slice and 2nd bake the biscotti the next morning.

How to cut biscotti logs without breaking them?

After baking the pistachio cranberry biscotti for the first time, wait for the log to cool completely. This is essential. Warm-baked logs are crumbly, and when you slice into them, they break.

How can I serve cranberry pistachio biscotti?

Personally, I love to see the green and red peeping from the biscotti sides. So, I don’t think they need any additional garnishing. The light, crunchy, and tart biscotti are ready for a dip in my morning tea. But if you’re baking these, especially for the holidays or for Christmas gifting, make them more festive. Give half of each biscotti a generous dunk in melted white chocolate.

What is the best way to store biscotti?

Pistachio and cranberry biscotti are easy to store. They’ll last well for 2 weeks in an airtight jar, at room temperature.

More Christmas Recipes

Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead & drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love this cranberry pistachio biscotti as much as we do!

📖 Recipe

cranberry pistachio biscotti in a golden serving bowl.

Cranberry Pistachio Biscotti

Natasha Minocha
Cranberry pistachio biscotti are crunchy, chewy, and so flavorful. These festive cookies are beautifully studded with cranberries and pistachios and have a lovely lemon flavor!
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 30 minutes
Total Time 1 hour 35 minutes
Course Cookies
Cuisine American, Italian
Servings 32 Biscotti
Calories 83 kcal

Ingredients
 
 

  • 2 cups All-purpose flour
  • 1.5 tsp Baking powder
  • 1/4 tsp Salt If using unsalted butter
  • 1/2 cup Butter, room temperature
  • 1/2 cup Sugar
  • 2 Eggs
  • 1 tsp Vanilla extract
  • Zest of 1 lemon
  • 1/3 cup Dried cranberries, chopped
  • 1/3 cup Pistachios, chopped

Instructions
 

  • Preheat your oven to 180C. Line a baking tray with Silpat or parchment paper.
  • Sift together the flour, baking powder, and salt ( only if your butter is unsalted) in a bowl.
  • In a separate bowl, beat together the butter and sugar until light and fluffy.
  • Add the eggs, lemon zest, and vanilla extract. Beat well.
  • Stir in the flour mixture. Mix well with a spatula. You may need to use your hands to bring the dough together.
  • Mix in the cranberries and pistachios. Make sure they are equally distributed through the dough.
  • Divide dough in half. Form the dough into two slightly flattened logs on the prepared baking sheet, approximately 12-inches long and 2.5-inches wide.
  • Bake for 20-25 minutes, until slightly firm to touch. and light golden brown. Take it out of the oven and let the logs cool completely.
  • Cut the cooled logs into 1/2” slices. Place on the baking tray and bake for 12-15 minutes until crisp and golden.
  • Wait for 3-4 minutes before taking them off the baking tray. Place on a cooling rack to cool completely. Enjoy!
  • Store in an airtight container.

Video

Notes

  • You may need to use your hands to bring the dough together while mixing in the cranberries and pistachios. Lightly flour your hands so the dough doesn't stick to your hands.
  • Make sure the chopped cranberries and pistachios are equally distributed through the dough.
  • Allow the logs to cool completely after the 1st bake before slicing them. If the logs are still warm, you'll get crumbly biscotti slices.
  • Use a sharp, serrated knife to slice the logs.
  • Keep an eye on the biscotti while baking the 2nd time. You want them crunchy, not overbaked and dry. Keep in mind that they get crispier as they cool.

Nutrition

Serving: 1 ServingCalories: 83kcalCarbohydrates: 11gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 18mgSodium: 65mgPotassium: 27mgFiber: 0.4gSugar: 4gVitamin A: 108IUVitamin C: 0.04mgCalcium: 16mgIron: 0.5mg
Tried this recipe?Let us know how it was!

Pecan Tassies

Pecan tassies are delightful bite-sized pecan pies. These little dessert treats are irresistible with a gooey caramelized pecan filling and golden cream cheese crust!

tassies on a cake stand with candles and christmas decor in the background.

The crust is flaky and crispy, and the filling is sweet and nutty. These indulgent, bite-sized pecan tarts are perfect for the Holidays and any time of the year! They are easy to make, store well, travel well, and are sure to impress everyone!

If you enjoy little mini-sized treats, you'll love my apple hand pies and homemade pop tarts!

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pecan tassies piled up on a cake stand.

Why You'll Love This Recipe

  • These little pecan tarts are super easy and quick to make. They come together effortlessly. No special technique or equipment is needed —just an electric beater and two bowls!
  • This is a simple foolproof recipe that delivers every single time.
  • Pecan tassies are a wonderful little dessert. Not too sweet, flaky, and full of crunchy pecans in a gooey filling.
  • They look so impressive!
  • Perfect last-minute dessert for your Holiday table!

Pecan Tassies Recipe Ingredients

ingredients for making pecan tassies.

Butter: I used salted butter for this recipe for pecan tassies. However, you can use unsalted butter as well. If you do, please add 1/8 teaspoon salt to the dough and 1/4 teaspoon salt to the filling.

Cream cheese: It adds richness and also tanginess to balance out the sweetness of the mini pecan pies. You can use store-bought or homemade cream cheese.

All-purpose flour: It gives a lovely tender, flaky crust.

Honey: You can use corn syrup or maple syrup instead.

Brown sugar: For a lovely deep, caramel flavor. You can use light or dark brown sugar.

Eggs: They help bind the filling and add richness to the mini pecan tarts.

Pecans: Lightly toast the pecans in the oven or a skillet, for 5-6 minutes, for a crunchier texture.

See the recipe card for full information on ingredients and quantities.

Recipe Variations

Feel free to switch the nuts here. Walnuts, almonds, and hazelnuts, all would be amazing in this recipe.

You can add some chocolate or cinnamon chips to the filling too.

Make it boozy! A splash of Bourbon or spiced rum would be wonderful in this pecan tassie recipe.

How To Make Pecan Tassies

Preheat the oven and lightly grease your mini muffin pans. I used 2 12-cup mini muffin pans.

a fluffy mixture of butter and cream cheese in a glass mixing bowl.

Step 1: In a large bowl, combine butter and cream cheese. Using an electric beater, mix well until fluffy.

flour on top of the butter and cream cheese mixture.

Step 2: Add flour and mix well until a soft dough forms.

dough balls in a mini muffin pan.

Step 3: Divide the dough into 24 equal-sized pieces and roll them into balls. Place them in the cups on the mini muffin pans.

pressed dough in the cups of a mini muffin pan.

Step 4: Press the dough balls evenly on the bottom and sides of each cup. Place the trays in the freezer for a few minutes while you prepare the filling.

sugar, eggs, honey, butter in a mixing bowl for making pie filling.

Step 5: Combine melted butter, honey, and brown sugar in a small bowl. Whisk in the eggs, and vanilla extract and mix well.

pecans in the eggs, sugar, butter pie filling mixture.

Step 6: Stir in the pecans.

pie filling in tart cases in a mini muffin pan.

Step 7: Spoon the mixture into the prepared tart cases.

baked mini pecan pies in mini muffin pan.

Step 8: Bake for 20-25 minutes, or until the tops are brown and puffy.

Allow the tassies to cool in the pan for 5-10 minutes before turning them out on a cooling rack. Sprinkle icing sugar on top and serve.

Pro Tips

  • Please don't press the dough too thinly in the muffin pan cavities. If its too thin, the filling may ooze out of the tart case and stick to the pan.
  • Don't overfill the tart crust. Leave just a little space on top as the filling will puff up and spread as it bakes.
  • Make sure the butter and cream cheese for the pecan tassies crust are at room temperature. This will ensure a smooth dough.
  • Allow the tassies to cool in the baking pan for 5-10 minutes before taking them out. They are quite soft when hot and can break if not given some time to cool and set.
  • If any of the tassies are stuck to the pan, run a butter knife around the edges carefully to release them.
  • If you're using unsalted butter, please add 1/8 teaspoon salt to the dough and 1/4 teaspoon to the filling.
  • You will have some leftover pecan pie filling. You can freeze it for later use.
half of a pecan tassie to show the gooey filling.

Recipe FAQs

How long can I store the mini pecan pies?

Pecan tassies stay well for up to 3 days in an air-tight container. You can refrigerate them for up to 6 days.

Can pecan tassies be frozen?

Yes, the tassies freeze very well. They will keep for a month in an air-tight container in the freezer. Thaw in the refrigerator or countertop before serving.

How can I use leftover pecan pie filling?

You can freeze the leftover filling and use it in your next batch of pecan tassies. You can even add it to the custard for chocolate chip bread pudding or add it to your coffee banana cake batter or in your brownie batter!

More Holiday Desserts

Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead & drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love these pecan tassies as much as we do!

📖 Recipe

pecan tassies on a cake stand with a candle and pecans in the background.

Pecan Tassies

Natasha Minocha
Pecan tassies are delightful bite-sized pecan pies. With a gooey caramelized pecan filling and golden cream cheese crust, these little dessert treats are irresistible!
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Chilling Time 10 minutes
Course Dessert
Cuisine American
Servings 24 Tassies
Calories 141 kcal

Ingredients
 
 

Dough Ingredients

  • 1/2 cup Butter, softened
  • 3 oz Cream cheese, room temperature
  • 1 cup All-purpose flour

Filling Ingredients

  • 2 tbsp Butter, melted
  • 3/4 cup Brown sugar
  • 2 tbsp Honey
  • 2 Eggs
  • 1 tsp Vanilla extract
  • 1 cup Pecans, lightly toasted and chopped

Instructions
 

  • Preheat the oven to 180 C / 350 F. Lightly grease your mini muffin pans. I used 2 12-cup mini muffin pans.

Dough

  • In a large bowl, combine the butter and cream cheese.
  • Using an electric beater, mix well until fluffy.
  • Add the flour and mix well until a soft dough forms.
  • Divide the dough into 24 equal-sized pieces and roll them into balls.
  • Place them in the cups on the mini muffin pans. Press the dough balls evenly on the bottom and sides of each cup.
  • Place the trays in the freezer for a few minutes while you prepare the filling.

Filling

  • Combine melted butter, honey, and brown sugar in a small bowl.
  • Whisk in the eggs, and vanilla extract and mix well.
  • Stir in the pecans.
  • Spoon the mixture into the prepared tart cases.
  • Bake at 180 C / 350 F for 20-25 minutes, or until the tops are brown and puffy.
  • Allow the tassies to cool in the pan for 5-10 minutes before turning them out on a cooling rack.
  • Sprinkle icing sugar on top and serve. Enjoy!

Video

Notes

    • Please don't press the dough too thinly in the cavities of the muffin pan. If its too thin, the filling may ooze out of the tart case and stick to the pan.
    • Don't overfill the tart crust. Leave just a little space on top as the filling will puff up and spread as it bakes.
    • Make sure the butter and cream cheese for the pecan tassies crust are at room temperature. This will ensure a smooth dough.
    • Allow the tassies to cool in the baking pan for 5-10 minutes before taking them out. They are quite soft when hot and can break if not given some time to cool and set.
    • If any of the tassies are stuck to the pan, run a butter knife around the edges carefully to release them.
    • If you're using unsalted butter, please add 1/8 teaspoon salt to the dough and 1/4 teaspoon to the filling.

Nutrition

Serving: 1TassieCalories: 141kcalCarbohydrates: 13gProtein: 2gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 30mgSodium: 57mgPotassium: 44mgFiber: 1gSugar: 9gVitamin A: 219IUVitamin C: 0.1mgCalcium: 17mgIron: 0.5mg
Tried this recipe?Let us know how it was!

Delicious & Easy Holiday Cookies

Presenting my cookie season masterpiece - a roundup of more than 35 delicious & easy holiday cookies, each more scrumptious than the last! From classic cookie recipes to new family favorites.

collage of christmas cookies with title 35+ delicious and easy holiday cookies.

Today I am sharing with you delicious & easy holiday cookies that have been tried, tested, and devoured by yours truly. Every one of them is a winner in my books.

From the beloved Linzer cookie to a new take on Gingersnaps - there is plenty to choose from. Citrus cookies, chocolatey ones, fudgy ones. Some vegan, some gluten-free, some unabashedly decadent. Whether you use a bunch of these for your cookie box to give to loved ones, or just a joyful treat to brighten your holiday table - I promise any of these cookies are sure to please. 

Almond Ricotta Cookies

They’re less cookie and more cake, with a soft, crumbly texture that tastes positively divine!

plate of decorated almond ricotta cookies.

Matcha Pinwheel Cookies

The pretty green spirals, the festive vibes, the buttery taste - these are the loveliest matcha shortbread cookies!

bowl of green spiral pinwheel cookies.

Lemon Crinkle Cookies

Soft and zinging with fresh lemon, if you’re looking for an easy cookie for Christmas, these are it!

Soft Lemon Crinkle Cookies Recipe

Easy Spritz Cookies

A quintessential holiday bake! These buttery, tender, and addictive treats fill up the cookie jar with one bake.

spritz cookies topped with sprinkles

Maple Pecan Cookies (No Egg Cookies)

The perfect blend of sugar, butter, and maple-hinted butter, these cookies are a universal favorite! Plus, they are super easy to make, with no chill time either.

maple pecan cookies

Chrismas Wreath Sugar Cookies

The lemon-glazed sugar cookies are the easy, soft Christmas cookies you’ve been looking for. Lemony yum, nicely bright, and delightfully pretty, they are perfect for ringing in the holidays with joy and cheer!

The BEST Chocolate Crinkle Cookies!

These pretty crackly top cookies are crisp on the outside and like a moist fudgy brownie on the inside. Everyone will love these crinkle cookies!

Thumbprint Cookies with Raspberry Jam

These easy Thumbprint Cookies filled with Raspberry Jam are buttery soft, rich, and tender with a perfectly crisp exterior. This is a flavourful classic holiday cookie that everyone will love!

White Chocolate Cranberry Cookies

They are just lightly crisp on the outside but the centers are tender, giving you that very satisfying bite. You have the homey warmth from the brown sugar, and the nuts, cranberries, and chocolate make them super flavorful!

Gingerbread Crinkle Cookies

Crispy on top and gooey in the center, these melt-in-your-mouth treats are the crinkle cookies your Christmas platter is missing.

Easy Soft Gingerbread Crinkle Cookies Recipe

Eggless Brownie Cookies

These have the consistency and appeal of both cookies and brownies: fudgy, chewy, and rich in the middle, + crispy, and crunchy around the edges! SO good.

Soft Lemon Crinkle Cookies

Soft and zinging with fresh lemon, these cookies are like a burst of sunshine! Personally I love cheery bakes like this in winter.

Soft Lemon Crinkle Cookies Recipe

Classic Butter Cookies (Eggless)

The magic of butter, sugar, and flour personified! These little bites are tender, light, and dangerously addictive. 

Cranberry Pistachio Biscotti

These gorgeous biscotti are bright from the lemon, magnificent from the cranberry, and phenomenal from the pistachios. A total winner!

AND they are the perfect make-ahead cookie!

Chocolate Ginger Cookies (Eggless)

Each bite of this fudgy, chocolatey cookie is utterly divine! With a slight crunch on the exterior and the beauty of sharp spices, it’s a recipe you’ll be making on repeat. 

Mexican Wedding Cookies (Eggless) 

With a crumbly, tender shortbread-like texture, these cookies are heavenly. Rolled in powdered sugar they look like pretty little clouds! 

Almond Cinnamon Cookies (Vegan, Gluten Free, Eggless)

Chewy, zesty, spiced perfection! Made with only 5 basic ingredients, these Christmas cookies could not be easier to make. 

almond cinnamon cookies in star shapes

Biscoff Shortbread Recipe

Quick and easy, this flavored shortbread is sweet, short, and delectably buttery. 

Biscoff Shortbread Recipe

Lemon Crescent Cookies 

Ideal for beginners, these no-fuss cookies are a breeze to make! Just easy, melt in your mouth, buttery goodness. 

lemon crescent cookies topped with powdered sugar

Mocha Gingerbread Biscotti 

The dream accompaniment for your cuppa! These biscotti are crispy, flavourful, and full of rustic charm. 

Almond Linzer Cookies (Gluten-free) 

Buttery soft cookies, sandwiched with a delicious fruit jam. Made with simple pantry ingredients and little effort!

No Bake Gingersnap Balls 

For when you want to forgo an oven - these no-bake gingersnap treats are going to be your new best friend. Chocolaty, fudgy bites that will leave everyone wanting more. A 5 ingredient miracle!

gingersnap balls

Chocolate Gingerbread Cookies

The quintessential holiday cookie! All your favorite spices come together with the help of some cocoa, to create this comforting and delectable treat. 

gingerbread cookies on a cookie tray

Chai Spice Chocolate Cookies

These Chai Spiced Chocolate Cookies are the easiest holiday cookie recipe! Infused with heartening and warming spices like cinnamon & nutmeg, these rich & chewy cookies are irresistible.

Mint Chocolate Chip Cookies

These mint chocolate chip cookies could not be easier to make! They need just one bowl, one whisk, and the simplest ingredients. Serve with a glass of milk and you have the perfect holiday cookie treat ✨

Easy Mint Chocolate Chip Cookies Recipe

Chocolate Peanut Butter Cookies (Vegan) 

Pools of chocolatey, peanut buttery goodness with layers of flavor and plenty of texture all packaged in lusciously soft delights!

Double Chocolate Chip Cookies (Eggless)

You can truly never go wrong with a chocolate chip cookie! This wonderful bake has an extra dose of chocolate, slightly crisped edges paired and a meltingly gorgeous soft center.

Eggless Double Chocolate Chip Cookies | Easy cookie recipe

Ginger Cranberry Oatmeal Cookies (Vegan) 

Chewy, gooey, and slightly crispy cookies. This is a quick bake and brings together some of the best classic holiday flavors!

Ginger Cranberry Oatmeal Cookies vegan dairyfree refined sugarfree baking

Classic Oatmeal Raisin Cookies

The oatmeal raisin cookies recipe makes for crispy outside and moist and chewy inside treats. The perfect beginner-friendly cookie that you can make ahead and freeze!

Family Favorite Oatmeal Raisin Cookies Recipe

Peanut Butter Blossom Cookies (no egg cookies)

These blossom cookies are just classic, soft peanut butter cookies, topped with a chocolate kiss. They are incredibly easy to make - simple pantry ingredients and just one bowl!

Chocolate Chip Shortbread

With an easy and make-ahead recipe, you just have to try these holiday cookies for Christmas! One of my favorite homemade xmas cookies.

Easy Chocolate Chip Shortbread Cookies Recipe

Wholewheat Chai Spiced Walnut Cookies (Eggless) 

Ready in less than 30 minutes to accompany your tea. These are the coziest, soft cookies that let the spices shine! Plus - a healthy addition to your baking spree. 

wholewheat chai spiced cookies

Waffle Cookies (Gluten Free) 

Adorable waffle-shaped cookies, with the easiest dough ever. These are endlessly customizable and such fun to decorate with the family!

Gluten-free Waffle Cookies | Eggless Waffle Cookies Recipe

No Bake Peanut Butter Chocolate Cookies

No time or space to turn on the oven? Make these no-bake cookies! They are quick, easy, and taste amazing. Fans of chocolate peanut butter desserts will LOVE them. Bonus - they're made with good for you ingredients.

Chocolate Peanut Butter No-Bake Cookies

Spiced Brown Butter Madeleines (Gingerbread Madeleines)

Not technically cookies, but these cookie-like cakes are a frequent addition to my holiday cookie tray! They are light and soft inside with a slightly crisp crust. These brown butter madeleines are so delicious and simple to make.

Spiced Brown Butter Madeleines

Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead & drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love these easy Christmas cookie ideas as much as we do!

Matcha Pinwheel Cookies

These Matcha Pinwheel Cookies are the perfect Christmas cookie! The pretty green spirals, the festive vibes, the buttery taste - These are the loveliest matcha shortbread cookies!

matcha cookies in a white bowl on a green napkin.

Now, the classic combination of chocolate and vanilla pinwheels has ruled our hearts, but these matcha babies are right there on top, too. The grassy, ever-so-slightly bitter taste of matcha ( which I love!) is not so evident in the final cookie, so don't you worry! What we have is a showstopper of a cookie that's mildly sweet, subtly flavored, and perfect with your cuppa.

If you enjoy matcha desserts, you'll love these easy vegan matcha donuts, our Holiday favorite matcha white chocolate bark, and these gorgeous matcha pistachio madeleines!

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pinwheel cookies in a serving bowl.

Why You’ll Love The Recipe

These matcha pinwheel cookies look fancy, but really they couldn’t be easier to make!

Apart from matcha tea powder, these cookies need just the basic pantry ingredients.

You can double up the recipe, roll out the dough into logs, tightly wrap them in foil or parchment paper, and freeze them..for you know, any cookie emergency that you may have!

This is such a versatile shortbread cookie recipe. Feel free to play around with flavors...lemon, orange, chocolate, and cinnamon. You can even scatter a thin layer of finely chopped nuts in between the cookie dough layers.

So festive looking and great for your Holiday cookie table!

Recipe Ingredients

Ingredients for making matcha cookies.

Flour: All-purpose flour is the best for that light, crumbly texture.

Matcha powder: Japanese green tea powder that’s so popular now for tea and lattes ( like this mango matcha latte), also is great for baking! Please use a good quality culinary-grade matcha or ceremonial matcha.

Butter: I used salted butter. Please add a quarter teaspoon of salt to the flour, in case you’re using unsalted butter.

Egg: It helps bind the dough and adds richness to the matcha cookies.

Sugar: This matcha pinwheel recipe uses icing sugar, also known as confectioner’s sugar or powdered sugar. It dissolves easily in the butter and gives that delicious melt-in-your-mouth texture.

Vanilla extract: For a balanced and deeper flavor.

See the recipe card for full information on ingredients and quantities.

How To Make Matcha Pinwheel Cookies

Egg and vanilla extract on whipped butter and sugar mixture in a bowl.

Step 1: Beat the butter and sugar till light and fluffy. Whisk in the egg and vanilla extract. Beat well.

flour on top of the whipped butter, egg, and sugar mixture.

Step 2: Combine flour and gradually stir it into the creamed mixture, until well combined.

cookie dough in a mixing bowl.

Step 3: Divide the dough into 2 halves.

matcha powder on cookie dough in a mixing bowl.

Step 4: Add matcha powder to one portion.

vanilla and matcha cookie dough wrapped in plastic wrap.

Step 5: Wrap both the cookie doughs in plastic wrap and refrigerate for 15-20 minutes.

vanilla and matcha cookie doughs rolled out and placed on top of each other.

Step 6: Lightly dust your work surface with flour. Roll each dough into a rough rectangle of 10 x 12 inches. Carefully place the matcha rectangle on top of the vanilla rectangle. Press the rectangles gently with a rolling pin. 

Rolled up cookie dough rectangles in a log.

Step 7: Starting from the longer end, roll up tightly into a log. Wrap in cling wrap or foil. Refrigerate the logs for at least 30-40 minutes, until firm.

cookie dough sliced on a wooden board.

Step 8: Unwrap the rolled-up log, and slice it into 1/4" slices, using a very sharp knife.

sliced cookie dough on parchment-lined baking tray.

Step 9: Preheat your oven to 180C. Place the sliced cookie dough on a parchment-lined baking tray.

baked matcha cookies on parchment-lined baking tray.

Step 10: Bake for 10-12 minutes until lightly golden. Allow the cookies to cool completely. They will firm up more as they cool. Store in an airtight container. 

Top Tips

  • You can use your hands to bring the dough together for these matcha pinwheel cookies.
  • If the cookie dough seems too soft, please refrigerate for a longer time until it is firm enough to handle.
  • You can roll out the cookie dough between two sheets of parchment paper for easier handling and less cleanup.
  • Once you have placed the rolled-out matcha cookie dough on top of the vanilla cookie dough, gently press both doughs together using a rolling pin so they stick to each other.
  • While rolling the cookie dough into a log, make sure you are rolling the dough tightly.
  • As always, it's best to use a weighing scale to measure ingredients for this matcha pinwheel cookie recipe.
matcha pinwheel cookies in a serving bowl with festive decor in the background.

Matcha Pinwheel Recipe FAQs

How long will these matcha pinwheel cookies last?

Stored in an air-tight container these cookies will be good for 2 weeks.

Can I freeze the cookie dough?

Yes, you can! Roll out the dough into logs, tightly wrap them in foil or parchment paper, and freeze them for up to 1 month. They slice neatly when frozen and bake for 15 -16 minutes.

Can I use any flavoring other than matcha powder?

Yes, absolutely. Substitute matcha with coffee powder, cinnamon, or cocoa powder. You can add lemon or orange zest to the dough. Spread the rolled-out plain cookie dough with Nutella to make Nutella pinwheel cookies. 

More Holiday Cookies!

Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead & drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love these matcha pinwheel cookies as much as we do!

📖 Recipe

matcha pinwheel cookies in a bowl on a green napkin.

Matcha Pinwheel Cookies

Natasha Minocha
Matcha Pinwheel Cookies are not only spectacular to look at but are incredibly delicious as well! These festive cookies are perfect for your Christmas table!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 14 minutes
Chilling time 50 minutes
Course Cookies, Snack
Cuisine American
Servings 48 cookies
Calories 44 kcal

Ingredients
 
 

  • 1/2 cup Butter, softened I used salted butter. If using unsalted butter, please add 1/8 tsp salt
  • 1/2 cup Icing sugar
  • 1 Egg
  • 2 tsp Vanilla extract
  • 2 cups All purpose flour
  • 2 tsp Matcha powder

Instructions
 

  • Beat the butter and sugar till light and fluffy.
  • Whisk in the egg. Beat well. Add the vanilla extract.
  • Combine flour and salt ( if using) and gradually stir it into the creamed mixture, until well combined.
  • Divide the dough in half. Add matcha powder to one portion.
    If the weather is warm, you may need to refrigerate the dough for 15-20 minutes before rolling them out.
  • Lightly dust your work surface with flour. Roll each dough half to a rough rectangle of 10 x 12 inches.
    You can even roll the dough in between sheets of wax or parchment paper. That's my recommendation.
  • Carefully place the matcha rectangle on top of the vanilla rectangle. Press the rectangles gently with a rolling pin. Starting from the long end, roll up tightly into a log.
    Wrap in cling wrap or foil. Refrigerate the logs for at least 30-40 minutes, until firm.
  • **You can freeze the rolled up logs at this time for future baking.
  • Preheat your oven to 180C. Line your baking tray with parchment paper.
  • Unwrap the rolled-up logs, and slice them into 1/4" slices, using a very sharp knife. Bake for 10-12 minutes at 180 C until lightly golden.
  • Allow the cookies to cool completely. They will firm up more as they cool. Store in an airtight container. Enjoy!

Video

Notes

  • You can use your hands to bring the dough together for these matcha pinwheel cookies.
  • If the cookie dough seems too soft, please refrigerate for a longer time until it is firm enough to handle.
  • You can roll out the cookie dough between two sheets of parchment paper for easier handling and less cleanup.
  • Once you have placed the rolled-out matcha cookie dough on top of the vanilla cookie dough, gently press both doughs together using a rolling pin so they stick to each other.
  • While rolling the cookie dough into a log, make sure you are rolling the dough tightly.
  • As always, it's best to use a weighing scale to measure ingredients for this matcha pinwheel cookie recipe.

Nutrition

Serving: 1 ServingCalories: 44kcalCarbohydrates: 5gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 9mgSodium: 17mgPotassium: 8mgFiber: 0.1gSugar: 1gVitamin A: 73IUCalcium: 2mgIron: 0.3mg