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Red Lobster Cheddar Bay Biscuit Recipe

Michaela Kenkel — Thu, 03 Sep 2026 16:27:44 +0000

These Red Lobster Cheddar Bay Biscuits are buttery, cheesy, garlicky, and incredibly easy to make at home. This copycat recipe starts with Bisquick, plenty of cheddar cheese, and cold butter; then you brush the warm biscuits with garlic-parsley butter as soon as they come out of the oven.

If you’ve ever found yourself reaching for just one more biscuit from that basket at Red Lobster, this recipe is for you!

Growing up, I always loved the biscuits at Red Lobster. So, when I discovered years ago that I could make a version of those famous Cheddar Bay Biscuits right at home, you can imagine how excited I was.

And the best part? They’re surprisingly simple.

There’s no rolling, cutting, or kneading involved. These are easy drop biscuits made with Bisquick, which means you can have a basket of warm, cheesy garlic biscuits on the table in a little over 20 minutes.

Don’t have Bisquick in the pantry? You can make my Homemade Bisquick Mix and use that instead.

Red Lobster Cheddar Bay Biscuits

If you ask me, one of the best parts about eating at Red Lobster has always been that basket of warm biscuits that arrives at the table. This homemade version gives you those same flavors whenever the craving hits.

They’re tender on the inside with lightly golden edges, plenty of cheddar cheese throughout, and that irresistible garlic butter brushed over the top.

Because they are drop biscuits, they’re incredibly easy, too. No biscuit cutter and no perfectly shaped dough required. Just mix, scoop, bake, and brush with butter.

Serve them alongside soup, salad, seafood, chicken, steak, pasta, or just about anything that could use a warm biscuit on the side.

Ingredients in Copycat Cheddar Bay Biscuits

You only need a handful of simple ingredients to make these cheesy garlic biscuits.

Bisquick baking mix – Makes these drop biscuits incredibly quick and easy. You can use store-bought Bisquick or my homemade version.
Butter – Cut cold butter into the Bisquick before adding the other ingredients. Keeping the butter cold helps create a tender biscuit.
Cheddar cheese – Cheddar gives these biscuits their signature cheesy flavor. I prefer freshly shredded cheese because it melts beautifully, but pre-shredded cheese will work, too.
Sugar – Just a little sugar balances all of those savory flavors without making the biscuits taste sweet.
Milk – Brings the biscuit dough together. Regular dairy milk works perfectly here.
Garlic powder – Garlic powder goes into both the biscuit dough and the buttery topping for plenty of garlic flavor.
Dried parsley – Adds a little color and flavor to the garlic butter brushed over the warm biscuits.

How to Make Red Lobster Cheddar Bay Biscuits

Preheat your oven to 400°F.

Add the Bisquick and cold butter to a mixing bowl. Using a pastry blender or two butter knives, cut the butter into the Bisquick until it is distributed throughout the mixture. You should still be able to see little pieces of butter.

Add the shredded cheddar cheese, sugar, milk, and garlic powder. Mix just until everything comes together.

Be careful not to overmix the biscuit dough. Overworking it can make your biscuits tougher instead of light and tender.

Drop the dough by rounded spoonfuls onto an ungreased baking sheet.

Bake for 15–17 minutes, or until the biscuits are lightly golden brown on top.

While the biscuits bake, stir together the melted butter, garlic powder, and dried parsley.

As soon as the biscuits come out of the oven, brush the tops generously with the garlic parsley butter.

Serve them warm!

How to Store Cheddar Bay Biscuits

Once completely cooled, store leftover biscuits in an airtight container at room temperature for up to 2 days.

For longer storage, keep them in an airtight container in the refrigerator for up to 4 days.

Warm leftover biscuits briefly before serving to bring back some of that soft, buttery texture.

Can You Freeze Cheddar Bay Biscuits?

Yes! These biscuits freeze really well.

Let the baked biscuits cool completely, then place them in an airtight freezer-safe container or freezer bag. Freeze them for up to 3 months.

Thaw at room temperature or overnight in the refrigerator, then warm them before serving.

For an extra little refresh, brush them with a bit of melted garlic butter after reheating.

Love it? Pin it!

If you can’t wait to make this copycat Red Lobster Cheddar Bay Biscuit recipe, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go!

Tips for the Best Cheddar Bay Biscuits

Keep your butter cold until you’re ready to use it. Those little pieces of cold butter throughout the dough help make the biscuits tender.

Freshly grated cheddar melts especially well and gives you great cheese flavor throughout the biscuits.

Don’t overmix the dough. Once everything is combined, stop mixing.

Try to make your scoops fairly similar in size so the biscuits bake evenly.

And don’t skip that final brush of garlic butter! Brush it on while the biscuits are still hot from the oven so it melts right into all of those little nooks and crannies.

Best Cheddar Bay Biscuit Tip: Serve these straight from the oven whenever possible. They’re at their absolute best when they’re warm, buttery, and fresh.

Frequently Asked Questions

Can I use homemade Bisquick? Absolutely. My Homemade Bisquick Mix works beautifully in this recipe and is a great option when you don’t have a box of Bisquick in the pantry.
Can I use pre-shredded cheddar cheese? Yes. Freshly grated cheddar tends to melt a little better, but pre-shredded cheese works just fine when you need to keep things quick and easy.
Why shouldn’t I overmix biscuit dough? Mixing the dough too much can make biscuits dense or tough. Stir only until the ingredients are combined.
Can I make these biscuits ahead of time? You can bake them ahead, but these biscuits really shine when they’re served warm. If making them earlier in the day, warm them briefly before serving and add a fresh brush of garlic butter.
How do I know when the biscuits are done? Look for lightly golden tops and edges. Depending on your oven and the size of your biscuits, this should take about 15–17 minutes.

Homemade Cheddar Bay Biscuits Anytime

There is just something about a warm basket of cheesy garlic biscuits on the dinner table that makes an ordinary meal better.

And when they’re this easy to make, there’s no reason to wait until the next time you visit Red Lobster to enjoy them.

These copycat Red Lobster Cheddar Bay Biscuits have all of those flavors I have loved for years: cheddar cheese, garlic, butter, and a soft, tender center. Serve them warm, pass the basket around, and don’t be surprised when everyone reaches for seconds.

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Red Lobster Cheddar Bay Biscuits (Easy Copycat Recipe)

Easy copycat Red Lobster Cheddar Bay Biscuits are tender, cheesy, and full of garlic butter flavor. Made with Bisquick and ready in about 20 minutes!

Course Rolls-Biscuits-Muffins

Cuisine American

Keyword biscuits, copy cat, drop biscuits,, Red Lobster Cheddar Bay Biscuits

Prep Time 5

Cook Time 17

Total Time 22

Servings biscuits

Calories 221kcal

Author Michaela Kenkel

Ingredients

For the Biscuits:

2 1/2 cups Bisquick baking mix
4 Tablespoons cold butter
1 cup shredded cheddar cheese
1/4 cup sugar
3/4 cup milk
1/4 teaspoon garlic powder

For the Garlic Butter Topping:

2 Tablespoons butter melted
1/2 teaspoon garlic powder
1/4 teaspoon dried parsley flakes

Instructions

Preheat the oven to 400°F.
Add the Bisquick baking mix and cold butter to a large mixing bowl. Using a pastry blender or two butter knives, cut the butter into the Bisquick until it is evenly distributed. Small pieces of butter should still be visible throughout the mixture.
Add the shredded cheddar cheese, sugar, milk, and 1/4 teaspoon garlic powder. Gently mix just until the ingredients are combined. Do not overmix the dough.
Drop the biscuit dough by rounded spoonfuls onto an ungreased baking sheet, making 12 biscuits.
Bake for 15–17 minutes, or until the tops and edges of the biscuits are lightly golden brown.
While the biscuits bake, combine the melted butter, 1/2 teaspoon garlic powder, and dried parsley in a small bowl.
Remove the biscuits from the oven and immediately brush the tops generously with the garlic butter mixture.
Serve warm.

Video

Notes

Keep the butter cold. Cold butter helps give the biscuits a tender texture.
Don’t overmix. Stir the dough only until everything comes together. Overmixing can result in tougher biscuits.
Freshly shredded cheddar works especially well. It melts easily and distributes nicely throughout the biscuits, although pre-shredded cheese can also be used.
Make similar-sized biscuits. This helps them bake evenly and finish at approximately the same time.
Serve them warm. These biscuits are at their best fresh from the oven with that garlic butter brushed over the top.
Storage: Store completely cooled biscuits in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
Freezing: Freeze cooled biscuits in an airtight freezer-safe container or bag for up to 3 months. Thaw and warm before serving.
Reheating: Warm leftover biscuits briefly in the oven, toaster oven, or microwave. Brush with a little additional melted garlic butter, if desired.

Nutrition

This recipe was originally posted on February 26, 2014. It has been updated to improve user experience and reshared on September 3, 2026.

The post Red Lobster Cheddar Bay Biscuit Recipe appeared first on An Affair from the Heart.

Creamy Bacon & Ranch Pasta Salad

Michaela Kenkel — Mon, 31 Aug 2026 13:43:01 +0000

Creamy Bacon Ranch Pasta Salad is one of those easy side dishes that works with just about everything. Tender tri-colored rotini is tossed with bacon, black olives, and Parmesan cheese in a cool and creamy ranch dressing. It’s colorful, flavorful, and best of all, you can make it ahead of time.

This cold pasta salad is right at home at family dinners and backyard BBQs, but there’s no reason to save it for warm weather. Serve it alongside burgers, sandwiches, pork chops, or grilled chicken, take it to a potluck, or make a bowl to keep in the fridge for an easy side dish throughout the week.

With only a handful of ingredients and about 15 minutes of hands-on time, this bacon ranch pasta salad proves that sometimes the simplest recipes really are the ones you come back to again and again.

This is one of those easy pasta salad recipes I keep in my back pocket to pull out when I need something quick. I’ve taken this to potluck dinners and summer barbecues many times, and I have also made it countless times for luncheons at church. It’s one of those recipes that I typically have the ingredients on hand. You can toss in fresh veggies if you have them; I love it with cherry tomatoes in the summertime, or make it as is, and it’s perfect no matter what.

It’s been on my website for over a decade. Recently, a reader left a 5-star review, and it got me to thinking about the fact that it needed a refresh with some new photos. This easy make-ahead recipe hasn’t changed; it’s only gotten some fresh new photos and also some helpful tips and tricks.

Bacon Ranch Pasta Salad Recipe

There is a lot to love about a pasta salad that basically involves cooking some noodles, stirring together a creamy dressing, and tossing everything into a bowl!

The combination of ranch, bacon, and Parmesan gives this salad plenty of savory flavor, while the black olives add a little salty bite. I love using tri-colored rotini because those twists hold onto all of that creamy ranch dressing, plus the colors make such a pretty salad.

Even better, this recipe actually benefits from some time in the refrigerator. Make it a few hours before dinner or prepare it the night before a party and cross one more thing off your list.

Ingredients in Creamy Bacon Ranch Pasta Salad

You only need seven ingredients for this easy pasta salad. You will find the complete measurements and instructions at the bottom of this post in the printable recipe card.

Tri-colored rotini pasta: The twists and ridges are perfect for catching the creamy ranch dressing. Cooking the pasta al dente keeps it from becoming too soft after chilling.
Sour cream: Gives the dressing its creamy texture along with a little tanginess.
Mayonnaise: Adds richness and helps create that classic creamy pasta salad dressing.
Ranch dressing mix: A packet of Hidden Valley Ranch seasoning makes this dressing incredibly easy and adds loads of flavor without measuring a bunch of individual seasonings.
Real bacon bits or pieces: An easy shortcut that gives you smoky bacon flavor in every bite. Of course, fresh, crispy bacon works too!
Sliced black olives: Drain them well before adding them to the salad.
Parmesan cheese: Adds a salty, savory finish that works especially well with the ranch and bacon.

How to Make Bacon Ranch Pasta Salad

Start by cooking the tri-colored rotini according to the package directions until it is al dente. Drain the pasta and rinse it well under cold water. Transfer it to a large mixing bowl.

In a separate bowl, whisk together the sour cream, mayonnaise, and ranch dressing mix until smooth and creamy.

If you can’t wait to make this recipe for Bacon Ranch Pasta Salad, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go.

Pour the creamy ranch sauce over the cooled pasta and gently fold everything together until the pasta is evenly coated.

Add the bacon pieces, drained black olives, and grated Parmesan cheese. Toss everything together until well combined.

Cover the pasta salad and refrigerate it for at least a couple of hours before serving. You can also make it the night before and let it chill overnight.

Give it a good stir before serving and enjoy!

Love it? Pin it!

If you can’t wait to try this recipe for Bacon Ranch Pasta Salad, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go!

Best Bacon Ranch Pasta Salad Tip

Don’t overcook your pasta! Cook the rotini just until al dente. Pasta continues to absorb moisture as it sits in the creamy dressing, especially when the salad is made ahead. Starting with slightly firm pasta helps keep it from becoming soft or mushy after chilling.

And don’t skip rinsing the pasta with cold water for this recipe. Unlike hot pasta dishes where you want that starch, rinsing stops the cooking process and cools the noodles so they are ready for the creamy dressing.

Add-Ins and Variations

One of the nice things about a simple ranch pasta salad is how easy it is to make it your own. The original recipe is delicious exactly as written, but you can add some fresh vegetables if you want a little extra crunch and color.

Try chopped cucumber, fresh tomatoes, bell peppers, green onions, or even some broccoli florets. If you’re adding juicy vegetables like tomatoes or cucumbers, I prefer adding them closer to serving time so they don’t release too much moisture into the dressing.

You can also cook and crumble fresh bacon instead of using packaged real bacon pieces. Just be sure to let the bacon cool completely before adding it to the salad.

Can I Make Bacon Ranch Pasta Salad Ahead of Time?

Absolutely. In fact, this is a great make-ahead pasta salad.

Prepare it at least a couple of hours before you plan to serve it so the pasta has time to chill and the ranch, bacon, and Parmesan flavors can come together.

You can also prepare it the night before, cover it tightly, and refrigerate it overnight. Give the salad a good stir before serving.

How to Store Ranch Pasta Salad

Store leftover Bacon Ranch Pasta Salad in an airtight container in the refrigerator for up to 3 to 4 days.

The pasta will continue soaking up some of the dressing as it sits, so the salad may not be quite as creamy after a day or two. Give it a good stir before serving.

I don’t recommend freezing this pasta salad. Creamy mayonnaise and sour cream-based dressings can separate after freezing and thawing, and the texture of the pasta won’t be nearly as good.

Frequently Asked Questions

Can I use regular rotini instead of tri-colored rotini? Absolutely. The tri-colored pasta makes the salad especially pretty, but regular rotini will taste just as delicious.
Do I have to rinse pasta for pasta salad? For this particular cold pasta salad, yes. Rinsing the rotini in cold water stops the cooking process and cools the pasta before you add the creamy dressing.
Can I use fresh bacon? Yes. Cook bacon until crisp, drain it well, and crumble it into pieces. Let it cool before adding it to the pasta salad.
Can I make this pasta salad the night before? Yes! Cover it and refrigerate it overnight, then stir it well before serving.
What vegetables can I add to bacon ranch pasta salad? Chopped cucumbers and tomatoes are delicious, just like the original recipe suggests. Bell peppers, broccoli, or green onions would also pair nicely with the ranch dressing.
Can Bacon Ranch Pasta Salad sit out at a picnic? Because the dressing contains mayonnaise and sour cream, keep the salad refrigerated or in a cooler until serving. Perishable foods shouldn’t sit at room temperature for more than two hours, or more than one hour when the temperature is above 90°F.

What to Serve with Bacon Ranch Pasta Salad

This creamy pasta salad makes an easy side dish for burgers, hot dogs, brats, grilled chicken, pulled pork, and sandwiches. It’s also a great addition to a potluck or picnic spread because you can make it ahead and have it ready to go.

Just remember that because the dressing contains mayonnaise and sour cream, you’ll want to keep the salad cold until you’re ready to serve it and return leftovers to the refrigerator promptly.

See all of my Pasta Salad Recipes Here and all of my Salad Recipes Here

Bacon, ranch and pasta are pretty hard to argue with, aren’t they? Add Parmesan and black olives, and you have an easy cold pasta salad with plenty of flavor and hardly any work.

Whether you’re making it for a summer cookout, bringing a dish to a potluck, or just looking for an easy side for dinner, this Creamy Bacon Ranch Pasta Salad is one of those simple recipes that’s always nice to have in your back pocket.

LIKE THIS RECIPE?
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Creamy Bacon Ranch Pasta Salad

This Creamy Bacon Ranch Pasta Salad combines tri-color rotini with crispy bacon, black olives, Parmesan cheese and a creamy ranch dressing. Easy to make ahead and perfect for potlucks, cookouts, picnics and family dinners.

Course Salads

Cuisine American

Keyword bacon, cold pasta salad, Creamy Bacon Ranch Pasta Salad, easy pasta salad, pasta salad, ranch

Prep Time 5

Cook Time 10

Chill Time 2

Total Time 2 15

Servings servings

Calories 219kcal

Author Michaela Kenkel

Ingredients

1 (12 ounce) package Tri-Colored Rotini Pasta , cooked al dente
1/2 cup sour cream
1/2 cup mayonnaise
1 packet ranch dressing mix
1/4 cup real bacon bits or pieces (or cooked bacon, crumbled)
1 (2.25 ounce) can sliced black olives , drained
1/3 cup grated Parmesan cheese

Instructions

Cook the pasta according to package directions until al dente. Drain and rinse under cold water. Transfer the cooled pasta to a large bowl.
In a small bowl, whisk together the sour cream, mayonnaise and ranch dressing mix until smooth.
Pour the ranch dressing mixture over the pasta and gently fold until the pasta is evenly coated.
Add the bacon, drained black olives and Parmesan cheese. Toss to combine.
Cover and refrigerate for at least 2 hours before serving, or refrigerate overnight.
Stir well before serving. Add fresh vegetables such as chopped cucumbers or tomatoes, if desired.

Video

Notes

For the best texture, don’t overcook the pasta. Cook it just until al dente since it will continue to absorb some of the creamy dressing as it chills. Fresh vegetables are optional and are best added closer to serving time.

Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.

Nutrition

This recipe was originally posted on January 13, 2016. It has been updated to improve user experience and reshared on August 31, 2026.

The post Creamy Bacon & Ranch Pasta Salad appeared first on An Affair from the Heart.

Western Burgers

Michaela Kenkel — Wed, 26 Aug 2026 21:42:37 +0000

There is nothing quite like sinking your teeth into a thick, juicy burger piled high with all the good stuff. These Western Burgers start with a hearty beef patty, then pile on melty cheese, thick-cut bacon, crispy homemade onion strings, and a sweet and smoky BBQ mayo. Toast the bun, add your favorite fresh toppings, and you have one seriously scrumptious burger.

This Western Burger recipe has been hanging around here since 2016, and while the recipe has always been a keeper, it was high time I gave it the attention it deserves. Because when you have a burger loaded with bacon, crispy onions, cheese, and BBQ sauce, there is plenty to talk about!

These burgers are perfect for summer cookouts, backyard barbecues, game days, tailgates, or anytime you’re craving a restaurant-style burger at home. Fire up the grill or cook them right on the stovetop. Either way, come hungry!

You don’t have to be a cowboy to love ’em!

Giddy up! My Western Burgers have been tucked away here on my website for a decade now, originally shared in honor of Memorial Day and National Burger Month, now coming hot off the grill, just in time for your Labor Day cookouts! Same burger recipe, just some great new photos and tips to make the perfect burger!

The BEST Western Burgers

There is so much going on in every bite of these burgers. The beef patties are thick and juicy, the bacon adds smoky crunch, and the melted cheese makes everything better. But those crispy homemade onion strings piled on top really take them over the top.

Then there is the BBQ mayo. It’s made with just two ingredients, but it adds the perfect creamy, tangy, sweet, and smoky finish. Add a toasted bun and your favorite burger toppings, and this is the kind of burger you’ll want to make again and again.

You can make four big, hearty burgers from this recipe or divide the beef into six smaller patties. They’re easy to customize and just as simple to cook inside as they are on the grill.

What Is a Western Burger?

There isn’t one set recipe for a Western Burger, but most versions combine a beef burger with bold, smoky barbecue flavors and hearty toppings.

Bacon, cheese, barbecue sauce, and crispy onions are all popular additions, and this version has them all. Instead of plain barbecue sauce, I mix it with mayonnaise to make a creamy BBQ mayo, then add my homemade onion strings for that irresistible crispy finish.

It’s messy, hearty, smoky, cheesy, and completely worth grabbing a few extra napkins!

Ingredients for Western Bacon Cheeseburgers

You don’t need a long list of ingredients to make one fantastic burger.

Ground beef: I use 85% lean ground beef. It has enough fat to make a flavorful, juicy burger.
Egg: Helps bind the ground beef together and makes it easy to form into thick patties.
Buns: Choose a sturdy hamburger bun that can handle all of those toppings.

Mayonnaise: The creamy base for the BBQ mayo.
BBQ sauce: Mix it with the mayonnaise for a quick smoky-sweet burger sauce. Use your favorite brand and flavor.
Cheese: I used Colby cheese, but cheddar, Monterey Jack, Pepper Jack, or American cheese are all great choices.
Thick-sliced bacon: Plan on two slices for each burger. Cook it until it’s as crisp as you like it.
Lettuce and tomato: Optional, but they add a nice fresh bite to a rich burger.

Homemade Onion Strings: These crispy onions are what really make these burgers special. Make them ahead so they’re ready to pile onto your burgers while they’re hot. You will find the recipe for the homemade crispy onion rings here.

How to Make a Western Style Burger

Start by preparing the Homemade Onion Strings and set them aside. Cook the bacon until it’s done to your liking and have your cheese and other toppings ready to go.

Combine the ground beef and egg just until incorporated. Don’t overmix the beef.

Divide the mixture into four portions for large burgers or six portions for smaller burgers. Gently shape each portion into a patty, making it slightly wider than the hamburger bun.

Cook the burgers on the grill or in a skillet until they reach your desired doneness and a safe internal temperature. During the last minute or so of cooking, place a slice of cheese over each burger and allow it to melt.

While the burgers cook, mix the mayonnaise and BBQ sauce in a small bowl.

Butter the cut sides of the hamburger buns and toast them in a skillet until golden brown.

Spread BBQ mayo onto the toasted buns and add the cheeseburger patties. Top each burger with two slices of bacon and a generous pile of crispy onion strings. Add lettuce, tomato, or any other toppings you like.

Grab plenty of napkins and dig in!

Storage and Reheating

Western Burgers are best when they’re freshly assembled, especially because you want those onion strings nice and crispy.

Store leftover cooked burger patties in an airtight container in the refrigerator for up to 3 days. Keep the bacon, onion strings, BBQ mayo, buns, and fresh toppings separate from the burgers.

Reheat the burger patties gently in a skillet or microwave until heated through. Add fresh cheese while reheating if you’d like.

The onion strings will lose some of their crunch in the refrigerator, so if possible, only make as many as you plan to use.

Love it? Pin it!

If you can’t wait to sink your teeth into a western bacon cheeseburger, be sure you can find the recipe! Pin it to your favorite Pinterest recipe board before you go.

How to Cook Western Burgers on the Stove

No grill? No problem. These burgers are just as delicious cooked inside.

Heat a large skillet or cast iron skillet over medium to medium-high heat. Once the skillet is hot, add the burger patties, leaving enough room between them so they aren’t crowded.

Cook the burgers until nicely browned on the first side, then flip and continue cooking until they reach a safe internal temperature. Add the cheese during the final minute of cooking and cover the skillet briefly if needed to help the cheese melt.

Transfer the burgers to a plate and let them rest for a couple of minutes before assembling.

You can toast the buns right in the same skillet for even more flavor.

Tips for the Best Western Burgers

Don’t overwork the ground beef when mixing in the egg or forming your patties. The more you handle the meat, the denser your burgers can become.
Make the burger patties slightly wider than your buns. Burgers shrink as they cook, so starting with a wider patty helps give you a burger that fits the bun after cooking.
Have everything ready before the burgers hit the grill. Cook your bacon, prepare the onion strings, mix the BBQ mayo, slice your vegetables, and have your cheese nearby. Once the burgers start cooking, everything moves pretty quickly.
Toast those buns! It only takes a couple of minutes, but a buttery toasted bun adds flavor and helps keep all of that BBQ mayo and burger juice from soaking through.
Don’t flatten your burgers with the spatula while they cook. You’ll press out those flavorful juices you want to keep inside the burger.

Best Western Burger Tip: Make the Homemade Onion Strings before you cook the burgers. That way, you can pile those crispy onions onto the burger as soon as the cheese melts and serve everything while the burgers are piping hot.

Western Burger Topping Ideas

Bacon, cheese, onion strings, and BBQ mayo make up the heart of these Western Burgers, but that doesn’t mean you can’t make yours exactly how you like it.

Try adding lettuce, sliced tomato, pickles, jalapeños, sliced avocado, or even an extra drizzle of BBQ sauce. Pepper Jack cheese is an easy way to give your burger a little kick, too.

Just remember, these burgers already have a lot going on. Sometimes simple is best!

What to Serve with Western Burgers

These burgers were made for all of those classic cookout and burger-night sides.

Serve them with French fries (pictured above), potato wedges, onion rings, potato salad, pasta salad, baked beans, coleslaw, corn on the cob, or potato chips.

For a summer cookout or tailgate, add a couple of cold salads and baked beans, and you’ve got a meal that will keep everyone happy.

Find ALL of my Burger Recipes Here

Western Burger Recipe FAQs

Can I make Western Burgers without a grill? Absolutely. Cook the patties in a skillet or cast iron pan on the stovetop. You’ll still get a juicy, flavorful burger.
What is the best cheese for a Western Burger? I love Colby on these burgers because it melts beautifully and has a mild flavor that doesn’t overpower the bacon, onions, and BBQ sauce. Cheddar, Monterey Jack, Pepper Jack, and American cheese are also delicious.
Can I make the burger patties ahead of time? Yes. Form the patties, cover them tightly, and refrigerate until you’re ready to cook them. For best results, prepare them within a day of cooking.
Can I use store-bought crispy onions? You can in a pinch, but my Homemade Onion Strings make this burger extra special. They’re light, crispy, and much more substantial than packaged fried onions.
What kind of BBQ sauce should I use? Use a BBQ sauce you already love. A smoky or slightly sweet BBQ sauce works especially well with the bacon and onion strings.
Can I make smaller burgers? Yes. One and a half pounds of ground beef makes four very large burgers or six smaller burgers. Just remember that smaller patties will cook more quickly.

Some burgers are all about the beef, and others are all about the toppings. These Western Burgers give you the best of both.

You’ve got a thick, juicy cheeseburger underneath smoky bacon, crispy homemade onion strings, and creamy BBQ mayo, all tucked inside a buttery toasted bun. It’s the kind of burger that makes an ordinary burger night feel like something special.

Whether you make them on the grill for a summer cookout, cook them inside for an easy dinner, or pile them high for game day, don’t skimp on those onion strings.

After all, you don’t have to be a cowboy to love ’em!

LIKE THIS RECIPE?
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Western Burgers

Thick and juicy Western Burgers topped with melted cheese, smoky bacon, crispy homemade onion strings, and creamy BBQ mayo on toasted buns. Make them on the grill or stovetop for an easy burger night, cookout, or game day meal.

Course Beef

Cuisine American

Keyword BBQ, Burger, burger recipes, Homemade Onion Strings, Western Burgers

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 1038kcal

Author Michaela Kenkel

Ingredients

1 1/2 pounds 85% lean ground beef
1 egg
1/4 cup mayonnaise
1/4 cup BBQ sauce
4 slices Colby Cheese
8 slices thick cut bacon cooked crispy
4 burger buns buttered and toasted
Homemade Onion Strings – Find RECIPE HERE
Lettuce, tomato and other toppings of choice for serving

Instructions

Prepare the Homemade Onion Strings according to the recipe and set them aside. Cook the bacon and prepare your desired burger toppings.
In a bowl, gently combine the ground beef with the egg. Divide into 4 portions for large burgers or 6 portions for smaller burgers and form into patties.
Grill or pan-fry the burgers until cooked to your desired doneness and a safe internal temperature. During the last minute of cooking, top each burger with a slice of cheese and allow it to melt.
While the burgers cook, combine the mayonnaise and BBQ sauce in a small bowl to make the BBQ mayo.
Lightly butter the cut sides of the buns and toast them in a skillet until golden.
Spread BBQ mayo on the toasted buns. Add the cheeseburgers and top each with 2 slices of bacon and Homemade Onion Strings. Add lettuce, tomato, and any other desired toppings. Serve immediately.

Video

Notes

This recipe makes 4 very large burgers or 6 smaller burgers.
Don’t overwork the beef when mixing or shaping the patties. Handle it just enough to hold together.
Shape the patties slightly wider than the buns to account for shrinkage during cooking.
Prepare the bacon, onion strings, BBQ mayo, and toppings before cooking the burgers so everything is ready for assembly.
Colby is my cheese of choice, but cheddar, Monterey Jack, Pepper Jack, or American cheese work well, too.
For stovetop burgers, cook the patties in a hot skillet or cast iron skillet, flipping once, until cooked through.
Store leftover cooked burger patties in an airtight container in the refrigerator for up to 3 days. Store the toppings separately.

Nutrition

This recipe was originally posted on May 29, 2016. It has been updated to improve user experience and reshared on August 26, 2026.

The post Western Burgers appeared first on An Affair from the Heart.

No Bake Individual Lemon Raspberry Cheesecakes

Michaela Kenkel — Fri, 14 Aug 2026 16:51:06 +0000

These No Bake Individual Lemon Raspberry Cheesecakes are creamy, bright, and bursting with fresh raspberry flavor. A buttery graham cracker crust is topped with a fluffy lemon cheesecake filling folded with fresh raspberries. Finished with more raspberries and a sprig of fresh mint, they make a beautiful individual dessert without ever turning on the oven.

Made in small dessert dishes, jars, or cups, these mini no-bake cheesecakes are perfect for summer entertaining, bridal or baby showers, brunches, holidays, or anytime you want an easy make-ahead dessert. The combination of tart lemon, sweet raspberries, and creamy cheesecake makes every bite taste fresh and delicious.

This recipe has been here on An Affair from the Heart since 2013, and looking back at it brings back such sweet memories.

When my kids were little and in school, I used to host a Valentine luncheon every year for my girlfriends. I loved planning the food, setting the table, and finding something special to serve for dessert. While looking through recipes for my Valentine luncheon that year, I ran across the idea for these little cheesecakes. I thought they were adorable and a perfect excuse to use my mini trifle bowls. Swoon!

At the time, I decided to test run the recipe and make it a lightened-up version. I used reduced-fat cream cheese, fat-free Cool Whip, and a lighter butter substitute in the crust. Let me assure you, even though I had never tried the full-fat version, I wasn’t missing anything. They were super yummy!

Fast-forward all these years, and here I am making them again. This time I gave this old favorite some beautiful new photos and made the recipe with traditional cream cheese, Cool Whip, and butter. And you know what? I still love them just as much.

I’ve kept all of the original measurements the same, and I’ve included my original lighter substitutions below for anyone who wants to make them the way I did back in 2013.

Of course, these little lemon raspberry cheesecakes aren’t just for Valentine’s Day. They’re perfect for showers, brunches, spring and summer gatherings, or anytime you need an easy make-ahead dessert. But I still think they’d be pretty perfect for a Valentine date night in, don’t you?

Individual Lemon Raspberry Cheesecakes

There is so much to love about a dessert that looks this pretty but is incredibly simple to make. These lemon raspberry cheesecakes come together quickly with just a handful of ingredients, and since they are no-bake, you don’t have to heat the kitchen.

I especially love serving cheesecake this way because everyone gets their own little dessert. There is no slicing or serving, and you can prepare them ahead of time and keep them chilled until you’re ready to eat.

And then there is that lemon and raspberry combination. The tart berries balance the sweet, creamy filling, while fresh lemon zest and juice give every bite a bright citrus flavor. A few fresh raspberries and a little sprig of mint on top make them look extra special with almost no additional effort.

Ingredients in Lemon and Raspberry Cheesecakes

You will find the complete measurements and instructions in the printable recipe card at the bottom of this post.

Graham cracker crumbs – Form the base of these individual cheesecakes. You can purchase graham cracker crumbs or crush whole graham crackers yourself.
Sugar – Sweetens both the graham cracker crust and the cheesecake filling.
Unsalted butter – Melted butter combines with the graham cracker crumbs to create that classic buttery cheesecake crust.
Fresh lemons – You’ll use both the zest and juice. Mixing the zest into the sugar first helps release the natural oils from the lemon and gives the filling even more fresh citrus flavor.
Cream cheese – The creamy base of the cheesecake filling. Let it soften before mixing so the filling becomes nice and smooth.
Pure vanilla extract – Adds just a touch of warm vanilla flavor to complement the lemon and raspberries.
Cool Whip – Keeps the cheesecake filling light and fluffy while making this recipe incredibly simple and completely no-bake.
Fresh raspberries – Lightly mash the berries before folding them into the cheesecake mixture. Save a few extra whole raspberries for garnishing if you like.
Fresh mint – An optional garnish, but I love the little pop of green it adds to the finished cheesecakes.

How to Make Individual Lemon Raspberry Cheesecakes

Start by making the graham cracker crust. Stir the graham cracker crumbs, sugar, and melted butter together with a fork until the crumbs are evenly moistened.

Divide the mixture evenly among six miniature trifle bowls, small dessert dishes, jars, or cups. Gently press the crumbs into the bottom of each dish and set them aside while you make the filling.

Add the sugar and fresh lemon zest to a mixing bowl. Mix them until the sugar becomes moist and fragrant. This simple step helps release the natural oils from the lemon zest and gives the cheesecake filling even more lemon flavor.

Add the softened cream cheese and beat with an electric mixer until smooth. Mix in the fresh lemon juice and vanilla extract.

Using a rubber spatula, gently fold in the thawed Cool Whip until everything is evenly combined and the filling is light and creamy.

Lightly mash the fresh raspberries with a fork, then gently fold them into the cheesecake mixture.

Divide the filling evenly among the prepared dishes. You can simply spoon it over the graham cracker crust or pipe the filling into the dishes for a prettier presentation.

Cover and refrigerate the cheesecakes for at least 2 hours. Just before serving, garnish them with fresh raspberries and a small sprig of fresh mint, and even a few graham cracker crumbs, if desired.

How to Store No Bake Cheesecakes

Keep the individual cheesecakes covered in the refrigerator until you’re ready to serve them.

Store any leftovers covered in the refrigerator for up to 3 days. Because the filling contains cream cheese and whipped topping, these cheesecakes should stay chilled and shouldn’t sit at room temperature for extended periods, especially during warm summer weather.

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If you can’t wait to make this no bake raspberry lemon cheesecake recipe, be sure you can find it! Pin it to your favorite Pinterest recipe board before you go.

Tips for the Best No Bake Lemon Raspberry Mini Cheesecakes

Make sure your cream cheese is softened before you begin. Cold cream cheese is much more likely to leave little lumps in the filling.
Use fresh lemon juice and zest rather than bottled lemon juice when possible. Lemon is one of the main flavors in this recipe, so fresh really does make a difference.
Don’t skip mixing the lemon zest with the sugar. It might seem like a small step, but it releases those flavorful citrus oils and helps that fresh lemon flavor shine.
Fold rather than beat the Cool Whip into the cream cheese mixture. Gentle folding helps keep the filling light and fluffy.
Don’t completely puree the raspberries. Lightly mash them with a fork before folding them in so you still get little bits of raspberry throughout the cheesecake.
Save a few of your prettiest raspberries for the tops. Along with a small sprig of mint, they make these simple cheesecakes look beautiful enough for a special occasion.

Best Lemon Raspberry Cheesecake Tip

Give these little cheesecakes time to chill. The hands-on part of the recipe is quick, but a couple of hours in the refrigerator gives the crust time to set and lets the cheesecake filling get nice and cold. They’re even better when you can make them ahead and let the refrigerator do the rest of the work.

Frequently Asked Questions About No Bake Lemon Raspberry Cheesecakes

Can I make these lemon raspberry cheesecakes ahead of time? Absolutely! Prepare them, cover, and refrigerate for up to a day before serving. Wait to add the fresh raspberries and mint until shortly before serving so the garnish stays fresh and pretty.
What can I use for individual cheesecake cups? I originally made these in miniature trifle bowls, but small dessert dishes, ramekins, mini Mason jars, parfait glasses, or clear dessert cups will all work. You can also use smaller cups for party-sized portions.
Can I make these cheesecakes lower in fat? Yes! That’s actually how I originally made this recipe back in 2013. I used 1/3 less-fat cream cheese, fat-free Cool Whip, and I Can’t Believe It’s Not Butter Light in the crust. You can make one or all of these swaps using the same measurements.
Can I use a different berry? Sure! Fresh strawberries, blueberries, or blackberries would all pair nicely with the lemon cheesecake filling. I especially love the slightly tart flavor of raspberries with lemon.
Can I use a different crust? Yes. Graham crackers give these that classic cheesecake flavor, but crushed vanilla wafers or shortbread cookies would also be delicious. Use the same amount of crumbs.
How long do no bake cheesecakes need to chill? I recommend chilling them for at least 2 hours. This gives the crust time to set and lets the cheesecake filling become thoroughly chilled and creamy.
How long do individual no bake cheesecakes keep? Cover and store them in the refrigerator for up to 3 days. For the prettiest presentation, add the fresh raspberry and mint garnish shortly before serving.
Can I make these into smaller mini desserts? Absolutely. Divide the crust and filling among smaller dessert cups for parties, showers, or dessert tables. You’ll simply get more servings than the six called for in the original recipe.

Substitutions and Variations

Try another berry. Strawberries, blueberries, or blackberries would all pair nicely with the lemon cheesecake filling.
Make them extra lemony. Add a little additional fresh lemon zest over the tops before serving.
Change the crust. Crushed vanilla wafers or shortbread cookies can be used in place of the graham cracker crumbs for a different flavor.
Make mini party desserts. Divide the crust and filling among smaller dessert cups to create bite-sized portions for showers, parties, or dessert tables.
Dress them up. Pipe the cheesecake filling into the dishes and finish each one with fresh raspberries, lemon zest, and a small sprig of mint.

More Easy No Bake Recipes to Love

There is always room in the recipe box for another dessert that doesn’t require turning on the oven, especially when the weather heats up. If you love this easy lemon raspberry cheesecake recipe, be sure to check out more of my no-bake desserts for simple treats that are perfect for summer entertaining, holidays, and anytime you need something sweet without a lot of fuss.

Sometimes the easiest desserts are the ones you come back to again and again. These No Bake Individual Lemon Raspberry Cheesecakes have been on my site for years, and with their buttery graham cracker crust, creamy lemon filling, and fresh raspberries, they’re every bit as delicious today.

Whether you’re making them for a summer get-together, a shower, brunch, a special dinner, or simply because fresh raspberries caught your eye at the market, these little cheesecakes are an easy way to make dessert feel extra special. And since they’re made ahead of time, all that’s left to do is add those pretty raspberries and fresh mint and enjoy!

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No Bake Individual Lemon Raspberry Cheesecakes

These No Bake Individual Lemon Raspberry Cheesecakes have a buttery graham cracker crust topped with creamy lemon cheesecake filling and fresh raspberries. Easy to make ahead and served in individual cups, they're a pretty no-bake dessert for Valentine's Day, showers, brunches, summer gatherings, and more.

Course Dessert

Cuisine American

Keyword cheesecakes, graham cracker crust, individual desserts, Individual Lemon Raspberry Cheesecakes (no bake), lemon cheesecake, no bake, no bake desserts, raspberry cheesecake, Valentines Day

Prep Time 15

Chill Time 2

Total Time 2 15

Servings servings

Calories 212kcal

Author An Affair From the Heart

Ingredients

For the Graham Cracker Crust:

3/4 cup graham cracker crumbs
1 Tablespoon sugar
3 Tablespoons salted or unsalted butter melted

For the Lemon Raspberry Cheesecake Filling:

2/3 cup sugar
2 medium sized lemons zested
1 (8 ounce) package cream cheese softened
2 teaspoons fresh lemon juice
1 teaspoon pure vanilla extract
1 (8 ounce) container Cool Whip thawed
1 cup fresh raspberries slightly mashed with a fork
Optional garnishes: fresh mint, more raspberries, graham cracker crumbs

Instructions

In a medium bowl, stir together the graham cracker crumbs, sugar, and melted butter with a fork until evenly combined.
Divide the graham cracker mixture evenly among 6 miniature trifle bowls, small dessert dishes, jars, or cups. Gently press the mixture into the bottom of each dish. Set aside.
Add the sugar and lemon zest to a mixing bowl. Mix them together until the sugar becomes moist and fragrant.
Add the softened cream cheese and beat with an electric mixer until smooth.
Add the fresh lemon juice and vanilla extract and mix until combined.
Using a rubber spatula, gently fold in the thawed Cool Whip until the mixture is smooth and evenly combined.
Gently fold in the slightly mashed raspberries.
Divide the cheesecake filling evenly among the prepared dishes. Spoon the filling over the crust, or pipe it into the dishes for a prettier presentation.
Cover and refrigerate for at least 2 hours, or until thoroughly chilled.
Just before serving, garnish each cheesecake with fresh raspberries and a small sprig of fresh mint, if desired.

Notes

How to Make Them Even Lower in Fat & Calories

This recipe can easily be made with lighter ingredients, just as I originally prepared it. Use 1/3-fat cream cheese in place of regular cream cheese, and fat-free Cool Whip in place of the original. You can also use I Can’t Believe It’s Not Butter Light in place of the melted butter.

The measurements stay the same, so you can make one, two, or all three of these swaps without changing any other part of the recipe.

Make-Ahead and Storage

These individual cheesecakes are perfect for making ahead. Prepare them, cover, and refrigerate until you’re ready to serve. For the prettiest presentation, wait to add the fresh raspberries and mint until just before serving.

Cover leftovers and store them in the refrigerator for up to 3 days.

Nutrition

This recipe was originally posted on February 17, 2013. It has been updated to improve user experience and reshared on August 14, 2026.

The post No Bake Individual Lemon Raspberry Cheesecakes appeared first on An Affair from the Heart.

Tomato Pie

Michaela Kenkel — Mon, 03 Aug 2026 21:45:53 +0000

Fresh garden tomatoes, fragrant basil, garlic, green onions, and a creamy blend of cheddar and mozzarella cheese are layered into a flaky pie crust and baked until golden and bubbly. This Southern Tomato Pie is one of the very best ways to celebrate tomato season. Perfect for lunch, brunch, light dinners, or serving alongside grilled meats, it’s a summertime classic that disappears fast.

This savory Tomato Pie recipe is ready in a little over an hour and serves 8.

About seven years ago, I took part in a week-long event with a few of my blogger buddies. It was called Tomato Week, and we all shared new-to-us recipes that utilized, you guessed it, fresh tomatoes! This Tomato Pie was one of the ones that I shared that year. It has since been a family favorite here, and if you have never tried tomato pie, I bet it will be a fast favorite for you too!

Best Tomato Pie Recipe

If your garden is overflowing with ripe summer tomatoes, this Tomato Pie deserves a spot on your table. Juicy tomatoes are layered with fresh basil, garlic, green onions, and a rich, cheesy mayonnaise topping before baking into a buttery pie crust.

Don’t let the mayonnaise fool you. As it bakes, it melts into the cheeses, creating a rich, creamy filling that holds everything together without tasting like mayonnaise at all. The result is savory, cheesy, and bursting with fresh tomato flavor in every bite.

It’s wonderful served warm, at room temperature, or even chilled the next day, making it a great make-ahead dish for picnics, potlucks, brunches, and summer gatherings.

Ingredients in Southern Tomato Pie

You can find the complete instructions and measurements in the printable recipe card at the bottom of this post.

Ripe tomatoes are the star of the recipe. Choose firm, ripe tomatoes that are full of flavor but not overly soft.

Unbaked pie crust creates the flaky foundation for the pie. Homemade or refrigerated store-bought crust both work well.
Salt helps draw excess moisture from the tomatoes, preventing a soggy pie.
Fresh basil adds bright, summery flavor that pairs beautifully with tomatoes.
Green onion provides a mild onion flavor without overpowering the tomatoes.
Garlic adds savory depth.
Sharp cheddar cheese gives the pie a rich, tangy flavor.
Mozzarella cheese melts beautifully, creating that irresistible cheesy topping.
Mayonnaise binds the cheese mixture together into the classic creamy topping that Southern Tomato Pie is known for.
Freshly cracked black pepper adds just the right finishing touch.

TIP: Why You Should Grate Your Own Cheese.

How to Make Tomato Pie

Preheat your oven to 400°F.

Fit the pie crust into a 9-inch pie plate. Prick the bottom several times with a fork, then line it with foil or parchment paper and fill with pie weights or dried beans. Bake for about 8 minutes, or until it just begins to turn lightly golden. Remove the weights and allow the crust to cool slightly. Reduce the oven temperature to 350°F.

TIP: Easy Instructions on Pre-Baking Pie Crusts, with or without pie weights

While the crust bakes, arrange the tomato slices in a single layer on paper towels. Sprinkle both sides lightly with salt and allow them to rest for about 30 minutes. This step removes excess moisture and is the secret to avoiding a watery tomato pie.

While the tomatoes drain, stir together the basil, green onion, and garlic in one bowl. In a separate bowl, combine the cheddar, mozzarella, mayonnaise, and black pepper until well mixed.

After the tomatoes have rested, gently pat them dry with fresh paper towels.

Arrange half of the tomatoes in the bottom of the prepared crust. Sprinkle with half of the basil mixture. Repeat with the remaining tomatoes and basil mixture.

Spread the cheese mixture evenly over the top, covering the tomatoes completely.

Bake for about 30 minutes, or until the topping is bubbling and lightly golden brown.

Allow the pie to rest for at least 10 minutes before slicing and serving.

Storage

Store leftover Tomato Pie in an airtight container in the refrigerator for up to 3 days.

Reheat individual slices in a 325°F oven or toaster oven until warmed through. While the microwave works in a pinch, reheating in the oven helps the crust stay crisp.

Love it? Pin it!

If you can’t wait to make this recipe for tomato pie, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go.

Tips for the Best Tomato Pie

Don’t Skip Draining the Tomatoes – Removing excess moisture is the single most important step. Salting the tomatoes and letting them rest keeps the crust crisp and prevents a watery filling.
Use Peak-Season Tomatoes – The better your tomatoes taste, the better your pie will taste. Garden tomatoes or locally grown farmers market tomatoes are ideal.
Blind Bake the Crust – Starting with a partially baked crust helps it stay flaky instead of becoming soggy once the filling is added.
Let It Rest Before Cutting – Giving the pie 10 to 15 minutes to cool allows the filling to set so slices hold together beautifully.
Want to add a little more protein? Toss in a cup of crumbled cooked bacon.
Best Tomato Pie Tip: If your tomatoes are especially juicy, place the salted slices on a wire rack set over a baking sheet rather than directly on paper towels. This allows the moisture to drip away instead of sitting underneath the tomatoes, resulting in an even firmer, less watery pie.

Choosing the Best Tomatoes

If you’re growing garden tomatoes this year, or are lucky enough to have a neighbor or friend share their harvest, this Tomato Pie is one of the very best ways to enjoy them. Fresh summer tomatoes are hard to beat.

But don’t let the lack of homegrown tomatoes stop you from making this recipe. A great Tomato Pie starts with flavorful tomatoes, and you can absolutely find excellent grocery store tomatoes if you know what to look for.

Here are a few tips for picking the best tomatoes:

Shop local when possible. Locally grown tomatoes from a farmers market or grocery store are often picked riper than those shipped long distances. During tomato season, farmers market tomatoes are almost always worth grabbing if they’re available.
Look for vine-ripened tomatoes. Vine-ripened tomatoes are generally allowed to mature longer before being picked, giving them richer flavor than tomatoes harvested green and ripened during shipping.
Check the skin carefully. Choose tomatoes that are smooth, firm, and free from bruises, cracks, or dark spots. Even a small blemish can indicate spoilage inside.
Pick up the tomato. A good tomato should feel heavy for its size. Heavier tomatoes usually contain more juice and better texture.
Give it a sniff. A ripe tomato should have a fresh, earthy aroma, especially near the stem. If it doesn’t smell like much, it probably won’t taste like much either.

Whether you’re using tomatoes fresh from the garden, a local farmers market, or your favorite grocery store, choosing ripe, flavorful tomatoes will make all the difference in this Southern Tomato Pie.

Frequently Asked Questions

Why is my tomato pie watery? Usually because the tomatoes weren’t drained long enough. Salting and blotting the tomatoes removes excess moisture before baking.
Can I make Tomato Pie ahead of time? Yes. You can assemble the pie a few hours in advance and refrigerate it until you’re ready to bake. Leftovers are also excellent served cold or gently reheated.
Can I use store-bought pie crust? Absolutely. A refrigerated pie crust is a great time-saving option and works perfectly in this recipe.
Can I freeze Tomato Pie? Because of the fresh tomatoes and mayonnaise-based filling, freezing isn’t recommended. The texture can become watery after thawing.

More Fresh Tomato Recipes to Love

If fresh tomato recipes are your thing, check these out!

Zucchini & Tomatoes, Caprese Salad, Tomato Cracker Salad (pictured above), Fresh Bruschetta, Cucumber Tomato Salad, Bacon Egg Salad and Tomato Sandwich, Grilled Turkey Havarti Sandwiches, Marinated Vegetable Salad, Greek Heirloom Tomato Salad, Mediterranean Tomato and Cucumber Salad and this Tomato Riccota Tart.

Every summer has those recipes you find yourself making again and again, and Tomato Pie is one of mine. It’s simple, packed with fresh garden flavor, and always seems to disappear a little faster than expected. Whether you’re using tomatoes from your own backyard, the farmers market, or a neighbor who shared their harvest, this Southern classic is one delicious way to make the most of tomato season. Give it a try, and don’t forget to leave a rating and comment to let me know how it turned out!

LIKE THIS RECIPE?
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Tomato Pie

This classic Southern Tomato Pie features layers of juicy ripe tomatoes, fresh basil, garlic, green onion, and a creamy cheddar and mozzarella topping baked in a flaky pie crust. It's one of the best ways to enjoy fresh summer tomatoes and makes a delicious lunch, brunch, or light dinner.

Course Pies

Cuisine American, Southern

Keyword Alabama, fresh tomatoes, pie, southern, Tomato, tomato pie, tomato recipes, vegetarian

Prep Time 30

Cook Time 40

resting time 10

Total Time 1 20

Servings servings

Calories 357kcal

Author Michaela Kenkel

Ingredients

1 pie crust
5-6 red ripe tomatoes sliced
1 teaspoon salt
1/4 cup fresh basil leaves chopped (about 10 leaves)
1/2 cup green onion chopped
2 cloves garlic minced
1 cup grated sharp cheddar cheese
1 cup grated mozzarella cheese
3/4 cup mayonnaise
freshly cracked black pepper to taste

Instructions

Heat oven to 400 degrees, line a pie plate with unbaked crust and shape crust. With the tines of a fork, poke holes in the bottom of the crust. Use a piece of heavy duty foil (foil method) or a pie weight in the center so the crust does not bubble up as it bakes. Place crust in the oven and bake for about 8 minutes, or until crust begins to brown. Remove and cool.
Reduce oven temperature to 350 degrees.
While crust is pre-baking, line a large cookie sheet with a couple of layers of paper towels. Place sliced tomatoes in a single layer on towels and sprinkle with salt. Let rest for 30 minutes.
Combine the basil, green onion and garlic in a bowl. Set aside.
Combine the mayo and shredded cheeses another bowl. Sprinkle with pepper. Set aside.
After 30 minutes, gently blot the tops of the tomatoes with more paper towels to remove any excess juice.
Place a layer of tomato slices into the bottom of the pre-baked pie crust. Top with half of the basil mixture. Add another layer of tomatoes and the rest of the basil mixture. Spread the cheese mixture over the top.
Bake for 30 minutes. Cheese will begin to slightly brown on top. Remove from oven and let rest 10 minutes before slicing.

Video

Notes

Store leftover Tomato Pie in an airtight container in the refrigerator for up to 3 days.

Reheat individual slices in a 325°F oven or toaster oven until warmed through. While the microwave works in a pinch, reheating in the oven helps the crust stay crisp.

Roma tomatoes can be substituted if that’s what you have on hand. Because they contain less moisture, you may need one or two extra tomatoes to cover the pie.
Add a few slices of cooked bacon between the tomato layers for a smoky twist.
Parmesan cheese can be mixed into the topping for extra savory flavor.
Tomato Pie can be assembled several hours ahead of time and refrigerated before baking.
Delicious served alongside grilled chicken, burgers, soup, or a simple green salad.

Nutrition

This recipe was originally posted on July 22, 2019. It has been updated to improve user experience and reshared on August 3, 2026.

The post Tomato Pie appeared first on An Affair from the Heart.

Southwest Stuffed Peppers

Michaela Kenkel — Thu, 30 Jul 2026 14:08:23 +0000

These Southwest Stuffed Peppers are a hearty, flavor-packed twist on the classic comfort food. Tender bell peppers are filled with seasoned ground beef, smoky red beans and rice, salsa, warm spices, and topped with melty pepper jack cheese for an easy dinner the whole family will love.

With just a handful of simple ingredients and very little prep work, these stuffed peppers are perfect for busy weeknights while still feeling like a meal made from scratch. Whether you’re serving them for family dinner or making a batch for meal prep, they’re satisfying, cheesy, and loaded with bold Southwest-inspired flavor. Serves 6.

We adore stuffed peppers. My classic recipe I grew up with for Stuffed Peppers is actually one of my favorite meals, and these Southwest Stuffed Peppers are tasty, too! They have a little kick, and I love the addition of beans.

Give them a try next time you need a great dinner idea; they are quick but offer a pretty presentation. I served them with a side of sweet corn.

Southwest Stuffed Peppers with Ground Beef

If you’re looking for a fresh take on traditional stuffed peppers, this recipe is for you. The seasoned red beans and rice blend adds smoky flavor with just a little kick, while salsa, cumin, and pepper jack cheese bring everything together with classic Southwest flair. They’re easy to assemble, naturally portioned, and bake together in one dish for a simple dinner with very little cleanup.

Ingredients in Southwestern Stuffed Peppers

Bell peppers form the edible bowl for the filling. Choose peppers that are similar in size so they cook evenly. Any color works beautifully.
Lean ground beef creates a hearty, protein-rich filling without becoming overly greasy.
Eggs help bind the filling together so it holds its shape after baking.
Ben’s Original Ready Rice Red Beans & Rice adds smoky flavor, tender rice, and just enough spice to give these peppers their Southwest personality.
Ground cumin brings warm, earthy flavor that pairs perfectly with the salsa and seasoned rice.
Chunky salsa adds moisture, tomatoes, onions, and extra seasoning while keeping prep work to a minimum. Choose whatever spice level suits you.
Pepper jack cheese melts into a creamy topping with just a touch of heat.
Fresh cilantro adds bright, fresh flavor and the perfect finishing touch.

How to Make Southwest Stuffed Peppers

Preheat the oven to 350°F and lightly coat a 10×8-inch baking dish with nonstick cooking spray.

Arrange the pepper halves cut-side up in the dish.

In a large bowl, combine the ground beef, egg, ready rice, cumin, and one-third cup of the salsa. Mix just until everything is incorporated.

Divide the beef mixture evenly among the pepper halves, gently mounding the mixture. Spoon the remaining salsa over each pepper.

Cover the baking dish tightly with aluminum foil and bake for about 50 minutes, or until the peppers are tender and the beef reaches an internal temperature of 160°F.

Remove the foil and top each pepper with a slice of pepper jack cheese. Broil for 2 to 4 minutes, just until the cheese is melted and lightly browned.

Sprinkle with fresh cilantro before serving.

Storage

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or cover with foil and warm in a 350°F oven until heated through.

These peppers also freeze well. Wrap individually and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Love it? Pin it!

If you can’t wait to make this easy recipe for Southwest Stuffed Peppers, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go.

Tips

Choose sturdy peppers. Peppers with a flat bottom or ones that fit snugly together in the baking dish stay upright while baking.
Don’t overmix the filling. Stir just until combined to keep the beef tender.
Best Southwest Stuffed Peppers Tip: If you love a little extra Southwest flavor, stir ½ to 1 cup of sweet corn into the filling before stuffing the peppers. The sweetness balances the smoky spices beautifully and adds another layer of texture.

FAQs about this Stuffed Pepper Rice

Do you have to cook the peppers before stuffing them? No. The peppers soften beautifully as they bake in the oven, so there’s no need to blanch or pre-cook them first. Just fill them, cover the baking dish with foil, and let the oven do the work.
Can I make Southwest Stuffed Peppers ahead of time? Absolutely! Assemble the peppers up to 24 hours in advance, cover tightly, and refrigerate. When you’re ready to bake, remove them from the refrigerator while the oven preheats, then bake as directed.
Can I freeze stuffed peppers? Yes! Southwest Stuffed Peppers freeze very well. Allow them to cool completely, then wrap each pepper individually and store in an airtight container or freezer bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
What color bell peppers work best? Any color bell pepper works in this recipe. Green peppers have a slightly more earthy flavor, while red, orange, and yellow peppers are sweeter. Use your favorite or whatever looks best at the grocery store.
Can I add vegetables to the filling? Definitely! Sweet corn is one of my favorite additions because it complements the smoky flavors so well. Black beans, diced green chiles, chopped onions, or even diced zucchini are also delicious additions.
What should I serve with stuffed peppers? These peppers are filling enough to be a meal on their own, but they’re also wonderful served with tortilla chips and salsa, Mexican rice, cilantro lime rice, a simple green salad, an ear of sweet corn, or fresh fruit.

More Stuffed Pepper Recipes To Love

As I mentioned before, stuffed peppers are one of my most favorite meals of all time. I have lots of recipes for them here on my site; you can simply search “stuffed pepper” to see them all. The classic stuffed pepper recipe is what you see pictured above. Following that same flavor profile, I have a Stuffed Pepper Skillet, Stuffed Pepper Soup, and Stuffed Pepper Meatloaf. For other fun twists, try my Philly Cheese Steak Stuffed Peppers, or these: Taco Stuffed Peppers, Buffalo Chicken Stuffed Peppers, or Chicken Parmesan Stuffed Peppers, too!

These Southwest Stuffed Peppers are a delicious twist on the classic stuffed pepper dinner with a smoky, cheesy Southwest twist. They’re easy enough for a weeknight, hearty enough to satisfy hungry appetites, and simple to customize with your favorite add-ins. Whether you serve them with a crisp salad, tortilla chips, or your favorite Mexican-inspired side dish, they’re a flavorful dinner you’ll find yourself making again and again.

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Southwest Chipotle Stuffed Peppers

These Southwest Stuffed Peppers are filled with ground beef, smoky red beans and rice, salsa, cumin, and pepper jack cheese for an easy family dinner.

Course Beef

Cuisine American

Keyword how to make stuffed peppers, Southwest Chipotle Stuffed Peppers, southwestern, stuffed peppers

Prep Time 10

Cook Time 55

Total Time 1 5

Servings servings

Calories 227kcal

Author Michaela Kenkel

Ingredients

3 large sweet bell peppers sliced in half horizontally, with stems and seeds removed.
1 pound lean ground beef
1 egg slightly beaten
1 (8.5oz) package Uncle Ben's® Ready Red Beans and Rice
1/2 teaspoon ground cumin
1 cup salsa divided
6 slices Pepper-jack cheese
1/4 cup chopped fresh cilantro

Instructions

Preheat oven to 350 degrees.
Spray a 10" x 8" baking dish, or deep casserole dish with cooking spray. Lay the pepper halves side by side.
In a large bowl, combine the lean ground beef, egg, and package of Uncle Ben's® Rice, cumin, and 1/3 cup of the salsa. Mix well. Divide meat mixture evenly between the 6 peppers. Top each pepper half with the remaining salsa. Cover tightly with foil or a lid.
Bake until the peppers are tender and the meat is cooked through, 55 to 60 minutes.) Remove foil and top each pepper with a slice of the pepper jack cheese. Turn oven to broil. Broil for 3-5 minutes or until cheese is melted and bubbly.
Top with chopped cilantro before serving.

Video

Notes

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or cover with foil and warm in a 350°F oven until heated through.

These peppers also freeze well. Wrap individually and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Green bell peppers, red bell peppers, orange, or yellow bell peppers all work well.
For even more Southwest flavor, add a can of diced green chiles or stir in sweet corn with the filling.
Want to stretch the filling? Add up to ½ cup black beans along with the corn.
If you prefer a milder spice, substitute Monterey Jack cheese for the pepper jack cheese.

Nutrition

This recipe was originally posted on May 29, 2015. It’s been updated to improve user experience and reshared on July 30, 2026. The recipe changed slightly due to the rice previously used no longer being available.

The post Southwest Stuffed Peppers appeared first on An Affair from the Heart.

Tomato Cracker Salad

Michaela Kenkel — Fri, 17 Jul 2026 15:30:45 +0000

Homegrown tomatoes at the peak of ripeness, creamy mayonnaise, crunchy saltine crackers, and freshly cracked black pepper. Southern Tomato Cracker Salad is everything you love about a good old-fashioned tomato mayo sandwich, only in salad form. This recipe takes about 10 minutes to make with only 4 ingredients and serves about 6 as a side dish.

If you’ve never heard of Tomato Cracker Salad, you’re not alone. I hadn’t either! At first glance, it might sound a little unusual. I was skeptical too. But isn’t it funny how some of the recipes that sound the strangest end up becoming family favorites?

Have you ever had a tomato mayo sandwich? You know the kind. Soft white bread piled high with tomatoes picked fresh from the garden, slathered with mayonnaise, and finished with plenty of freshly cracked black pepper. Simple, messy, and absolutely delicious. That’s exactly what this salad reminds me of.

This recipe has been on my website since the summer of 2019. It has been updated today with new photos and more helpful tips and ideas to help my readers achieve the very best Tomato Cracker Salad!

Saltine Cracker Tomato Salad

Tomato Cracker Salad is a classic Southern recipe that’s been making appearances on summer tables for generations. While you’ll sometimes find versions with green onions or other mix-ins, I prefer to keep mine simple. When tomatoes are this good, they deserve to be the star.

It’s one of my favorite recipes to make during tomato season because it comes together in just a few minutes and pairs beautifully with burgers, barbecue, fried chicken, sandwiches, or just about anything coming off the grill. Me personally? I can make a meal out of the salad all on its own!

The only secret is timing. Wait until the very last minute to stir in the saltine crackers, so they keep just enough crunch while soaking up all those wonderful tomato juices.

This recipe serves about six people as a side dish, although I won’t blame you if everyone goes back for seconds.

Tomato Cracker Salad Ingredients

You will find the complete measurements and instructions in the printable recipe card at the bottom of this post.

Ripe tomatoes – Since tomatoes are the star of the recipe, choose ripe, flavorful tomatoes. Fresh garden tomatoes are my favorite, but vine-ripened tomatoes from the grocery store are a great option, too.
Real mayonnaise – creates the creamy dressing that coats every bite. I recommend using real mayonnaise for the best flavor. I choose Duke’s Mayonnaise when I make mine.
Saltine crackers – The signature ingredient! They soften slightly as they soak up the tomato juices while still adding wonderful texture.
Freshly cracked black pepper – A generous amount complements the sweetness of the tomatoes.
Salt (optional) – Depending on your tomatoes and your taste, a pinch of salt may be all you need. If you are unsure, leave it out, and let people salt their own.

How to Make Tomato Cracker Salad

In minutes, you will be enjoying this yummy salad!

Wash and dry the tomatoes, then cut them into bite-sized pieces, removing the tough core as needed.

Coarsley break one sleeve of saltine crackers.

Place the tomatoes in a large mixing bowl.

Fold the mayonnaise into the tomatoes until evenly coated.

Season generously with freshly cracked black pepper and add salt, if desired.

Cover and refrigerate until ready to serve.

Just before serving, gently fold in the coarsely broken saltine crackers.

Serve immediately once the crackers have been added.

Storage

Tomato Cracker Salad is one of those recipes that’s truly best enjoyed fresh.

If you’d like to prepare it ahead, mix the tomatoes, mayonnaise, and black pepper, then cover and refrigerate for up to a few hours. Keep the crackers separate and stir them in just before serving.

Once the crackers have been added, the salad doesn’t store well because they’ll continue to absorb the tomato juice and soften.

Optional Cracker Salad Add-Ins

I love this recipe just the way it is, but if you’d like to put your own spin on it, here are a few popular additions:

Thinly sliced green onions
Chopped fresh chives
Fresh basil ribbons
Crumbled cooked bacon
Shredded sharp cheddar cheese
A pinch of garlic powder
Hardboiled eggs

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Tips for the Best Tomato Cracker Salad

Choose flavorful tomatoes. The better the tomatoes, the better the salad. Garden-fresh tomatoes are hard to beat, but any ripe, fragrant tomato with vibrant color will work beautifully.
Cut tomatoes into bite-sized pieces. Aim for chunks that are about ¾ to 1 inch. Pieces that are too small release too much juice, while larger chunks can be awkward to eat. If your tomatoes are extra juicy… After cutting them, let them sit in a colander for 5 to 10 minutes before mixing. This removes a little excess liquid without sacrificing flavor.
Best Tomato Cracker Salad Tip: Never add the crackers until you’re ready to serve. They should soften just enough to become creamy while still keeping a bit of their signature crunch.

FAQs About Cracker Salad

Can I make Tomato Cracker Salad ahead of time? Yes. Mix the tomatoes, mayonnaise, and pepper ahead of time, then refrigerate. Wait to add the crackers until just before serving.
What are the best tomatoes to use? Garden tomatoes are my favorite, but Roma, Beefsteak, Better Boy, Early Girl, and vine-ripened tomatoes all work well. The most important thing is choosing tomatoes that are ripe and full of flavor.
Can I use Miracle Whip instead of mayonnaise? You can, but it will make the salad noticeably sweeter. I prefer real mayonnaise for the traditional flavor.
Why do you add the crackers last? The crackers quickly absorb the juices from the tomatoes and mayonnaise. Adding them just before serving gives you the perfect balance of creamy and crunchy.

More Recipes that Use Fresh Tomatoes

If you are like me, an ache all winter long for a BLT made with garden fresh tomatoes, we could be fast friends. If you are looking for a few other recipes that use fresh tomatoes, try these:

Tomato Cracker Salad is proof that a handful of everyday ingredients can create something truly special. Whether you’re serving it alongside grilled burgers at a backyard barbecue or enjoying it with a simple sandwich on a warm summer evening, this old-fashioned favorite is a delicious way to celebrate tomato season. I can’t wait to hear what you think when you try it!

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Tomato Cracker Salad

Ripe tomatoes, mayonnaise, saltine crackers and fresh cracked black pepper. Tomato cracker salad is reminiscent of a good, old fashioned tomato sandwich!

Course Salads

Cuisine Southern

Keyword cracker salad, mayo, saltines, Southern Tomato Saltine Cracker Salad, tomato cracker recipe, tomato cracker salad, tomato salad with saltines, tomatoes

Prep Time 10

Cook Time 0

Total Time 10

Servings servings

Calories 273kcal

Author Michaela Kenkel

Ingredients

5 medium-sized red, ripe tomatoes chopped
1 cup real mayonnaise
1 sleeve (approximately 40 crackers) saltine crackers coarsely broken
Fresh cracked black pepper to taste
Salt to taste, if desired

Instructions

Dice tomatoes and place in a bowl. Stir in mayo. Add black pepper. Mix in. Refrigerate until ready to serve
Right before serving, stir in broken saltine crackers.

Video

Notes

Fresh, in-season tomatoes will always give you the best flavor.
Use real mayonnaise rather than salad dressing for the classic taste and texture.
Break the saltine crackers into large pieces instead of crushing them into crumbs.
Freshly cracked black pepper adds much more flavor than pre-ground pepper.
This recipe can easily be doubled for potlucks, picnics, and summer cookouts.

Storage:

Tomato Cracker Salad is one of those recipes that’s truly best enjoyed fresh.

If you’d like to prepare it ahead, mix the tomatoes, mayonnaise, and black pepper, then cover and refrigerate for up to a few hours. Keep the crackers separate and stir them in just before serving.

Once the crackers have been added, the salad doesn’t store well because they’ll continue absorbing the tomato juices and become soft.

Nutrition

This recipe was originally posted on July 24, 2019. It has been updated to improve user experience and reshared on July 17, 2026.

The post Tomato Cracker Salad appeared first on An Affair from the Heart.

Red, White & Bleu Burger

Michaela Kenkel — Tue, 23 Jun 2026 01:13:56 +0000

If you’re looking for a burger that’s a little more memorable than the standard cheeseburger, this Red, White & Bleu Burger delivers big flavor with very little effort. Juicy beef patties are mixed with smoky bacon and tangy bleu cheese, then topped with fresh tomatoes, more bacon, and extra bleu cheese for a burger that’s loaded with flavor in every bite.

This easy recipe makes four hearty burgers, making it perfect for a family dinner, a casual weekend cookout, or an evening around the grill with friends. Pair them with potato salad, baked beans, chips, or your favorite summer side dishes, and you’ve got a meal everyone will be talking about long after the last bite.

With bright red tomatoes, creamy white bleu cheese, and all-American grilled burger goodness, these Red, White & Bleu Burgers feel right at home on any patriotic menu. They’re a fun and flavorful addition to Memorial Day gatherings, Fourth of July celebrations, Labor Day cookouts, and this year’s festivities honoring America’s 250th birthday.

Of course, there’s no reason to save them just for the holidays. These burgers are just as delicious for backyard barbecues, neighborhood block parties, lake weekends, tailgates, camping trips, or any night you’re craving a great burger fresh off the grill. No fireworks required.

Red, White & Bleu Burger

If you’re looking for a burger that feels a little more special than the classic cheeseburger, this recipe delivers. The bleu cheese mixed right into the burger patties adds rich flavor and helps keep them juicy, while crispy bacon and fresh tomato slices create the perfect balance of smoky, savory, and fresh. They’re simple enough for a weeknight cookout but impressive enough for holiday celebrations.

This recipe has been on my website since 2019. It’s getting a little “facelift” for the America’s 250th Birthday!

Ingredients in Red, White & Blue Burgers

You will find the complete ingredients and instructions for this blue burger recipe in the printable recipe card at the bottom of this post.

For the Burger Patties:

Lean Ground Beef – The foundation of any great burger. Lean ground beef provides plenty of beefy flavor while still remaining juicy on the grill. Ground turkey can be subbed if you prefer it.
Bacon – Smoky, crispy bacon adds texture and a savory flavor that pairs beautifully with the bleu cheese.
Egg – Helps bind the burger mixture together and keeps the patties from falling apart.
Dry Mustard – Adds a subtle tangy depth of flavor that enhances the beef without overpowering it.
Seasoned Pepper – Brings extra seasoning and a little kick to every bite. We love Lowry’s brand.
Bleu Cheese – The star of the show. Some is mixed into the patties for flavor and moisture, while the rest is sprinkled on top for a creamy, tangy finish.

The Toppings and Toasted Buns:

Tomato – Fresh tomato slices add a pop of color and freshness that balances the richness of the burger.
Burger Buns – A sturdy bun helps hold all of the delicious toppings together.
Butter – Used for toasting the buns, creating a golden, flavorful base for the burger.
Mayonnaise – Adds creaminess and helps tie all of the flavors together.

How to Make Red, White & Bleu Burgers

Preheat your outdoor grill to medium heat, about 350°F.

In a large mixing bowl, combine the ground beef, crumbled bacon, egg, dry mustard, seasoned pepper, and a portion of the bleu cheese. Mix gently until just combined.

Divide the mixture into four equal portions and form into burger patties. Press a slight indentation into the center of each patty to help prevent puffing while grilling.

Butter the cut sides of the burger buns and toast them in a skillet until golden brown. Set aside.

Place the burgers on the preheated grill and cook for approximately 9 minutes per side, or until they reach an internal temperature of 160°F.

Spread mayonnaise on the toasted buns. Place each burger on a bun and top with tomato slices, crispy bacon, and the remaining bleu cheese crumbles.

Serve immediately with your favorite cookout sides.

No Grill? No Problem!

These burgers are just as delicious cooked indoors. Heat a large cast iron skillet or heavy-bottomed skillet over medium-high heat. Add the burger patties and cook for about 5 to 6 minutes per side, or until the burgers reach an internal temperature of 160°F. If the burgers are browning too quickly, reduce the heat slightly and continue cooking until done. Toast the buttered buns in a separate skillet or directly in the pan during the last minute of cooking. Assemble with the tomato, bacon, bleu cheese, and mayonnaise as directed.

Storage & Reheating

Store leftover cooked burgers in an airtight container in the refrigerator for up to 3 days.

To reheat, warm the burgers in a skillet over medium-low heat or in a 350°F oven until heated through. Store toppings separately for the best texture.

Uncooked burger patties can be prepared up to 24 hours in advance and refrigerated until ready to grill.

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If you can’t wait to make this Red, White and Blue Cheeseburger recipe, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go!

What to Serve with Red, White & Bleu Burgers

These burgers are right at home on any summer holiday menu. Try serving them with sides like Classic potato salad, macaroni salad, Baked beans, Coleslaw, Potato chips, Homemade French Fries or Fruit Salad.

More Recipes to Love

And don’t forget dessert! No July 4th celebration is complete without something sweet, and I have plenty of patriotic desserts that make the perfect ending to your holiday cookout, backyard barbecue, or fireworks gathering. Try my No Bake Fruit Tart (pictured above), this Red White and Blue Trifle, Deconstructed Patriotic Pies or this Old Fashioned Strawberry Icebox Cake.

If you’re a fan of bleu cheese, you’re in the right place. Its bold, tangy flavor isn’t just for burgers. Be sure to check out some of my other favorite recipes featuring bleu cheese, too! Creamy Cabbage and Bleu Cheese Soup, Homemade Bleu Cheese Dressing, Buffalo Chicken Pizza and of course, Bleu Cheese Stuffed Olives make the BEST Dirty Vodka Martini!

And if Burgers are your thing – man, oh man, do I have you covered! Pepperoni Pizza Burgers, Bloody Mary Burgers, Reuben Burgers, Juicy Lucy Burgers, Mushroom Swiss Burger, this epic Pastrami Burger and more, right here on my site, but just searching burger.

Whether you’re firing up the grill for a July 4th celebration, hosting a backyard cookout, or feeding a hungry crowd on game day, these Red, White & Bleu Burgers are always a winning choice. Loaded with smoky bacon, tangy bleu cheese, and juicy beef, they’re the kind of burger that turns an ordinary meal into something worth gathering around.

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Red, White & Bleu Burger

Juicy beef burgers loaded with smoky bacon and tangy bleu cheese, then topped with fresh tomatoes and more bleu cheese crumbles. These Red, White & Bleu Burgers are perfect for July 4th cookouts, game day gatherings, backyard barbecues, and easy summer dinners.

Course Beef

Cuisine American

Keyword bacon, bleu cheese, Burger, patriotic food, Red, red, white & blue foods, red, white and blue, White & Bleu Burger

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 798kcal

Author Michaela Kenkel

Ingredients

1 pound lean ground beef
10 slices thick smoked bacon cooked, 2 pieces crumbled
1 large egg
1/2 teaspoon dry mustard
1/2 teaspoon seasoned pepper
1 cup crumbled Bleu cheese divided
1 large ripe tomato sliced
4 hamburger buns
butter
mayo for serving

Instructions

Combine ground beef, 2 slices of crumbled bacon, 1/3 cup Bleu cheese, dry mustard, seasoned pepper and egg.
Form into 4 patties.
Butter the insides of the buns and toast them in a skillet.
Heat grill to 350 degrees and place burgers on the grill. Grill 9 minutes on each side. Internal temperature of the burger will be 160 degrees for a “well done” burger.
Place the burger on the toasted bun, add some mayo. Top with tomatoes, 2 slices of bacon and Bleu cheese.

Video

Notes

No Grill? No Problem!

Storage & Reheating

Store leftover cooked burgers in an airtight container in the refrigerator for up to 3 days.

To reheat, warm the burgers in a skillet over medium-low heat or in a 350°F oven until heated through. Store toppings separately for the best texture.

Uncooked burger patties can be prepared up to 24 hours in advance and refrigerated until ready to grill.

Nutrition

This recipe was originally posted on May 8, 2019. It has been updated to improve user experience and reshared on June 22, 2026.

The post Red, White & Bleu Burger appeared first on An Affair from the Heart.

Pepperoni Pizza Burger

Michaela Kenkel — Thu, 11 Jun 2026 13:29:52 +0000

If pizza night and burger night had a delicious baby, these Pepperoni Pizza Burgers would be it.

Juicy ground pork and Italian sausage burgers are loaded with diced pepperoni and mozzarella cheese, then topped with pizza sauce, melted mozzarella, pepperoni, and a sprinkle of Parmesan. Piled onto toasted garlic butter buns, every bite delivers all the flavors of your favorite pepperoni pizza in burger form.

These burgers are big, hearty, and made to satisfy even the hungriest pizza lovers. As written, the recipe makes 4 generously sized burgers, perfect for backyard cookouts, game days, or feeding a crowd with big appetites. Want to stretch the recipe a little further? Divide the mixture into 6 smaller patties, and you’ll still have plenty of cheesy pizza flavor in every bite.

Iowa Pork sponsors this recipe, but my opinions here and lifelong love of pork and pork farmers are all my own.

So excited to be working with my friends at Iowa Pork again this summer! When they asked me to develop a recipe for them this year, my brain went immediately to a burger. Burgers and summer just go hand in hand, don’t they?

Pepperoni Pizza Burger Recipe

Sometimes it’s fun to shake up your usual burger routine, and these pizza-inspired burgers do exactly that.

The combination of ground pork, Italian sausage, pepperoni, mozzarella, and pizza sauce creates a burger that’s packed with flavor from the inside out. Unlike traditional burgers, where the toppings do all the work, these burgers have pizza flavor mixed right into the patties.

They’re perfect for summer grilling season, but don’t feel limited to warm weather. These burgers can be cooked on an outdoor grill, a grill pan, or in a skillet, making them an easy dinner option year-round.

Best of all, they’re a guaranteed crowd-pleaser. Kids love the pizza flavors, adults love the hearty burger, and everyone loves the garlic butter buns.

Ingredients You’ll Need

You will find the complete measurements and instructions in the printable recipe card at the bottom of this post.

Ground Pork – Ground pork creates a juicy, flavorful base for the burgers and pairs perfectly with classic pizza flavors.
Italian Sausage – Italian sausage adds seasoning and richness that gives these burgers their signature pizza-inspired taste.

Substitution: Mild or hot Italian sausage both work well, depending on your family’s preference.

Pepperoni – Pepperoni is used both inside and on top of the burgers to make sure every bite tastes like pizza.
Low-Moisture Mozzarella Cheese – Low-moisture mozzarella melts beautifully and helps create pockets of cheesy goodness throughout the burgers.

Tip: Skip fresh mozzarella for this recipe. It contains more moisture and can make the burgers softer than desired.

Italian Seasoning – A little Italian seasoning helps reinforce those classic pizza flavors.
Garlic Powder – Garlic powder distributes evenly throughout the burger mixture without adding extra moisture.

Pizza Sauce – Pizza sauce brings all of the flavors together and adds that unmistakable pizza-shop taste. Marinara Sauce also works well!
Parmesan Cheese – A sprinkle of Parmesan adds a salty, savory finish.
Butter and Garlic – These simple ingredients transform ordinary hamburger buns into garlic bread-style buns.
Hamburger Buns – Choose sturdy buns that can stand up to all of the cheesy, saucy toppings.

How to Make Pepperoni Pizza Burgers

Start by preparing the pepperoni and mozzarella cheese. Reserve pepperoni slices for topping, and finely dice the remaining pepperoni for the burger mixture. Shred a portion of the mozzarella and slice the rest for topping.

Combine the ground pork, Italian sausage, diced pepperoni, shredded mozzarella, Italian seasoning, and garlic powder. Mix gently until just combined.

Form the mixture into patties and press a small indentation into the center of each burger. Chill the patties before cooking to help them hold their shape.

Prepare the garlic butter buns while the burgers chill.

Cook the burgers on a grill, grill pan, or skillet until they reach an internal temperature of 160°F. During the final minutes of cooking, top with pizza sauce, mozzarella, pepperoni, and Parmesan cheese.

Place the burger on the bottom bun, top with the top bun, and serve immediately.

Servings Ideas: Homemade Double-Fried French Fries, Italian Style Baked Zucchini Chips, Antipasto Pasta Salad, Caprese Salad, Roasted Parmesan Potato Wedges, or this quick Italian Bean Salad recipe.

Storage, Freezing & Make Ahead Instructions

Store leftover pizza burgers in an airtight container in the refrigerator for up to 3 days. For best results, store the buns separately from the cooked burgers and toppings to prevent them from becoming soggy.

To reheat, warm the burgers in a skillet over medium-low heat or in a 350°F oven until heated through.

If you’d like to prep ahead, the burger patties can be mixed and formed up to 24 hours in advance. Cover tightly and refrigerate until ready to cook. The garlic butter mixture can also be prepared ahead of time and stored in the refrigerator until needed.

For longer storage, the uncooked burger patties freeze beautifully. Place the formed patties on a parchment-lined baking sheet and freeze until solid. Transfer to a freezer-safe container or zip-top freezer bag, placing parchment paper between layers if stacking. Freeze for up to 3 months. Thaw overnight in the refrigerator before cooking as directed.

Cooked burger patties can also be frozen. Allow them to cool completely, then wrap individually and store in a freezer-safe container or bag for up to 2 months. Thaw in the refrigerator and reheat until warmed through before serving.

Love it? Pin it!

If you can’t wait to make these Pepperoni Pizza Burgers, make sure you can find the recipe! Pin it to your favorite Pinterest recipe board before you go.

Internal Temperature of Pork

Pork is incredibly versatile, with a variety of cuts that can be prepared in so many different ways. On my site, you’ll find plenty of pork recipes that highlight this, but it’s important to remember that each cut has its own best cooking method and ideal internal temperature. Thankfully, Iowa Pork has a helpful Pork Cooking Temperature Guide that makes it simple to know when your pork is perfectly cooked.

To check for doneness, use a digital meat thermometer and insert it into the thickest part of the cut, making sure it isn’t touching any bone. When the pork reaches the recommended internal temperature, take it off the heat and allow it to rest for three minutes before serving.

Tips & Tricks for Success

Use low-moisture mozzarella cheese for the best texture and melt.
Mix the burger ingredients just until combined. Overmixing can create dense burgers.
Chill the patties before cooking to help them hold their shape.
Finely dice the pepperoni so it distributes evenly throughout the burger mixture.
Watch for flare-ups when grilling outdoors. The Italian sausage and pepperoni can create extra drippings.
Toasting the garlic butter buns adds flavor and helps prevent sogginess.
Use a meat thermometer and cook the burgers to an internal temperature of 160°F.

FAQs: Pepperoni Pizza Cheeseburgers

Can I make these burgers smaller? Absolutely. This recipe makes 4 large burgers, but you can easily divide the mixture into 6 smaller patties if preferred.
Can I cook these indoors? Yes. A grill pan or large skillet works beautifully and makes this recipe perfect for year-round cooking.
Why do I need to chill the patties? Chilling helps the burgers hold their shape and makes them easier to flip, especially when grilling.
Can I prepare the burgers ahead of time? Yes. The patties can be formed up to 24 hours before cooking and stored covered in the refrigerator.
What temperature should pork burgers be cooked to? Ground pork and sausage burgers should always be cooked to an internal temperature of 160°F as measured with an instant-read thermometer.
Can I freeze the burger patties? Yes. Form the patties, place them on a parchment-lined baking sheet, and freeze until solid. Transfer to a freezer-safe container or bag and freeze for up to 3 months. Thaw overnight in the refrigerator before cooking.

For the Love of Pork

One of the reasons these Pepperoni Pizza Burgers are so delicious is the flavor that pork brings to the table. While I didn’t grow up on a farm myself, my husband was raised on an Iowa farm where they raised hogs, so pork has always been a big part of family meals around here. Ground pork is naturally juicy, rich, and savory, making it the perfect base for all of the pizza-inspired flavors packed into these burgers. It readily takes on the flavors of the Italian sausage, pepperoni, mozzarella, and pizza sauce while still delivering plenty of flavor of its own.

Of course, everyone at my table is focused on the cheesy, pizza-inspired goodness piled onto these burgers. What they don’t realize is that while they’re enjoying all that flavor, I’m smiling on the inside knowing they’re also getting the nutritional benefits pork provides. Pork is a high-quality source of protein and several important vitamins and minerals, making it an easy choice when I’m planning meals for my family.

I also love how easy pork makes mealtime. With simple ingredients and straightforward preparation, these burgers come together without a lot of fuss, whether you’re planning a Father’s Day cookout, hosting friends for a backyard barbecue, or making a fun family dinner any night of the week.

And when you purchase pork at your local grocery store, you’re supporting farm families across the United States. In fact, about one-third of all the pork raised in the country comes from Iowa. Most of that pork is enjoyed right here at home, helping provide delicious meals for families while supporting generations of hardworking American farmers.

More Pork Recipes to Love

If pepperoni is your favorite, boy, do I have a couple of recipes that you are going to adore! My Pepperoni Pizza Grilled Cheese (pictured above), Pepperoni Pizza Bread, Pepperoni Pizza Dip, and Detroit-Style Pepperoni Pizza will have you drooling!

Be sure and check out these comfort classics too: Pork Stew, No Peek Pork Chops and Rice, Breakfast Sliders, Creamy Bacon Soup, Breaded Pork Tenderloin Sandwiches, or this Pork Roast and Gravy. You can find all of my pork recipes here.

Be sure to follow along with Iowa Pork on Instagram, Facebook, Pinterest, and Twitter for delicious pork recipes year-round!

If you’re looking to shake up your burger game this summer, these Pepperoni Pizza Burgers are the perfect place to start. Loaded with pizza flavors, piled high on garlic butter buns, and packed with Iowa Pork goodness, they’re guaranteed to be the burger everyone talks about long after the last bite.

LIKE THIS RECIPE?
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Pepperoni Pizza Burgers

If pizza night and burger night are both family favorites, these Pepperoni Pizza Burgers deliver the best of both worlds. Made with juicy pork, Italian sausage, pepperoni, mozzarella cheese, pizza sauce, and served on garlic butter buns, these hearty burgers are packed with pizza flavor in every bite.

Course Pork

Cuisine American

Keyword Burger, garlic buns, ground pork, Iowa Pork, Italian sausage, mozzarella, Pepperoni, pizza burgers, pizza,

Prep Time 15

Cook Time 15

Chilling Time 20

Total Time 50

Servings servings

Calories 830kcal

Ingredients

For the Burger:

1 pound ground pork
1 pound ground Italian sausage
1 (6-ounce) package sliced pepperoni, divided
1 (8-ounce) block low-moisture mozzarella cheese, divided
½ teaspoon Italian seasoning
1 teaspoon garlic powder

For the Top:

¾ cup pizza sauce
4 slices mozzarella cheese
3 Pepperoni slices
Sprinkle of Parmesan cheese

For the Garlic Butter Buns:

½ stick (1/4 cup) salted butter room temperature
1 clove garlic minced
4 hamburger buns

Instructions

Remove 12 pepperoni slices from the package and set aside for topping the burgers later. Finely dice enough of the remaining pepperoni to measure ½ cup.
Shred ½ cup of the mozzarella cheese from the block and set aside. Slice the remaining mozzarella into 4 slices for topping the burgers.
In a large mixing bowl, combine the ground pork, ground Italian sausage, finely diced pepperoni, shredded mozzarella, Italian seasoning, and garlic powder. Mix gently with your hands just until combined, being careful not to overmix.
Divide the meat mixture into 4 equal portions and form into burger patties slightly larger than the buns, as they will shrink while cooking. Press a slight indentation into the center of each patty with your thumb. Refrigerate the patties for 15-20 minutes to help them hold their shape while cooking.
While the burger patties chill, stir together the softened butter and minced garlic in a small bowl. Spread onto the cut sides of the hamburger buns. Set aside.
Preheat a grill, grill pan, or large skillet over medium heat. Cook the burgers for 5-6 minutes per side, or until the internal temperature reaches 160°F.
During the last 1-2 minutes of cooking, spoon pizza sauce evenly over each burger. Top each burger with a slice of mozzarella cheese, 3 reserved pepperoni slices, and a sprinkle of Parmesan cheese. Cover loosely to help the cheese melt.
While the burgers cook, toast the buns cut-side down on the grill or in a skillet until golden brown.
Place the burgers onto the toasted garlic butter buns and serve immediately.

Video

Notes

Use low-moisture mozzarella cheese for the best texture and melt. Fresh mozzarella contains too much moisture and can make the burgers soft.
Mix the burger ingredients just until combined. Overmixing can create dense, tough burgers.
Chilling the patties before cooking helps them hold their shape and makes them easier to flip, especially when grilling.
Because the burgers contain Italian sausage and pepperoni, flare-ups can happen on the grill due to the higher fat content. Keep a close eye on them and move burgers to a cooler area of the grill if needed.
Cook burgers to an internal temperature of 160°F.
Finely dicing the pepperoni helps distribute the flavor evenly throughout the burgers and prevents the patties from breaking apart while cooking.
Pressing a small indentation into the center of each patty helps prevent the burgers from puffing up while cooking.
Toasting the garlic butter buns adds flavor and helps keep the buns from getting soggy from the pizza sauce.

Storage, Freezing & Make Ahead

Store leftover burgers in an airtight container in the refrigerator for up to 3 days. For best results, store the buns separately from the cooked burgers and toppings to prevent them from becoming soggy.

To reheat, warm the burgers in a skillet over medium-low heat or in a 350°F oven until heated through.

Nutrition

The post Pepperoni Pizza Burger appeared first on An Affair from the Heart.

Honey Bourbon Sauce

Michaela Kenkel — Wed, 03 Jun 2026 13:24:40 +0000

Buttery sweet Honey Bourbon Sauce, with a touch of vanilla and brown sugar, is perfect for topping just about anything from bread pudding to ice cream, from meats and seafood to veggies and waffles. You’ll want to keep a jar of this honey bourbon glaze handy because once you taste it, you will want to put it on everything!

This bourbon glaze recipe has been on my website since 2018, and in that time, it’s been tried boatloads of times! The comments are always positive, and I love it when my readers let me know what they use it on. Today, the recipe hasn’t changed one bit. I have just updated the post and the photos to improve the user experience here on my website. I can’t wait to see what you think when you make it!

The Best Honey Bourbon Sauce Recipe

You may have found a new favorite sauce. This Honey Bourbon Sauce has been awesome on so many things already, and boy! Do I have plans for it for other things, too! It’s amazing on pancakes, ice cream, and over veggies like beets or carrots. It gives a unique sweetness to veggies that you will love, I just know it!

Does Bourbon Sauce have Alcohol?

Have you ever heard that cooking alcohol removes the alcohol content? Well, turns out that is a myth. Here’s a great article on Cooking Alcohol and Alcohol Evaporation. You can do a little light reading. However, there is such a small amount in this bourbon glaze recipe that most needn’t worry. Of course, if you absolutely can’t drink any alcohol, you can substitute apple juice or add a little more vanilla.

⭐️⭐️⭐️⭐️⭐️ Reader comment: “This is awesome. I’ve tried it on waffles and also different types of fish. Salmon and catfish. I’m making this a part of my must-have food when I grill from now on.” – Don

What Is Bourbon Sauce?

Bourbon sauce is classified as a reduction-style sauce. Essentially, by using high heat, you not only evaporate most of the alcohol but also any water. At the same time, the sugars caramelize and help concentrate the flavors. In this way, the sauce also works quite well as a glaze. You can coat anything and everything in bourbon brown sugar glaze. Because it makes everything taste on the right side of amazing!

Of course, it works great on chicken, salmon, steak, and pork, especially when you do any of those on the grill. Want the best wings ever? Glaze them generously with it! But use it on sweets and desserts as well. Trust me on this! Try some on cakes, pancakes, waffles, and even ice cream! Use this bourbon sauce recipe for bread pudding, and swoon!

With just a few ingredients, this honey bourbon sauce is easy as they come. You don’t have to use the high-priced fancy bourbons for this if you want to save those for sipping! Most likely, you will have everything here already in your pantry.

Honey Bourbon Dipping Sauce

Make a few extra servings to use for a dipping sauce, too. Sweet bourbon dipping sauce works for dipping chips or veggies, or you can make some sweet bourbon-glazed meatballs to serve as an appetizer. I think most people, after trying some, actually dream about what else they can slather it on. (So it is nothing to feel weird about if that happens to you too…)

Honey Bourbon Sauce Ingredients

You will find the complete ingredients and instructions at the bottom of this post in the printable recipe card.

Butter – Creates the rich, silky base for the sauce and helps everything blend into a smooth glaze.
Brown sugar – Adds deep caramel notes and a touch of molasses flavor that pairs perfectly with the bourbon and honey.
Bourbon – Brings warmth and complexity to the sauce. As it cooks, the alcohol evaporates, leaving behind the signature oak, vanilla, and caramel flavors that bourbon is known for.
Vanilla – Enhances the sweetness and rounds out the flavors, making the sauce taste richer and more balanced.
Honey – The star of the recipe. Honey provides natural sweetness and gives the sauce its glossy texture while complementing both sweet and savory dishes.

How to Make Bourbon Honey Sauce

This one comes together super fast, so it’s ready in no time for you to use on whatever your heart desires.

How to Make Honey Bourbon Sauce

Place the butter and brown sugar in a small saucepan over medium heat. Stir frequently as the butter melts and the sugar begins to dissolve into the mixture.
Pour in the bourbon and continue stirring. Allow the mixture to simmer briefly so the alcohol can cook off while the bourbon flavor remains. This usually takes about a minute.
Add the vanilla extract and stir until fully incorporated.
Pour in the honey and stir until the sauce is smooth and well combined. Heat just until warmed through, being careful not to let it boil.
Remove from the heat and serve warm over cakes, quick breads, ice cream, grilled meats, roasted vegetables, or your favorite desserts.

Storage

Allow the sauce to cool completely before transferring it to an airtight container or jar. Store in the refrigerator for up to 1 month.

Because the butter and honey will firm up when chilled, the sauce may thicken significantly in the refrigerator. Simply warm it gently in the microwave in short intervals or in a small saucepan over low heat until it reaches your desired consistency.

If separation occurs after storage, give the sauce a quick stir while reheating, and it will come back together beautifully.

Love it? Pin it!

Don’t forget where you found this sweet bourbon sauce recipe! Pin it to your favorite Pinterest recipe board before you go.

Why Bourbon Honey Sauce Makes The Best Sauce for Barbecuing

When it comes to grilling recipes, bourbon honey sauce always tops the charts of best and most favorite. That is because of a few factors. First, bourbon already adds smokiness to the flavor without any burnt or unpleasant type of aftertaste. Next, the sweetness of the honey and brown sugar is just enough, not too much, not too little.

If you want, you can always add a bit of spice to it, too, with a dash or three of Tabasco or some red pepper flakes. I have a delicious BBQ sauce recipe to check out as well.

It’s nice to have recipes for a plethora of sauces. Here are some of my favorites:

Bourbon Lovers Unite!

If you are a fan of bourbon, I have some other recipes to tickle those bourbon-loving taste buds of yours!

Kentucky Mule (pictured above)
Bittersweet Chocolate Bourbon Balls
Bourbon Lemonade
Honey Bourbon Glazed Beets with Crispy Kale
Cherry Lime Bourbon Smash

What will you pour it on first??

LIKE THIS RECIPE?
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Honey Bourbon Sauce

Buttery sweet honey sauce, with a touch of bourbon and vanilla, is perfect for topping just about anything from cakes and breads to ice cream and from meats and fish to veggies.

Cuisine American

Keyword bourbon, bourbon glaze, brown sugar, butter, honey, Honey Bourbon Sauce, sweet bourbon glaze, vanilla

Prep Time 1

Cook Time 5

Total Time 6

Servings cup

Calories 146kcal

Author Michaela Kenkel

Equipment

Cuisinart Chef’s Classic Nonstick 1-Quart Saucepan with Lid

Ingredients

2 Tablespoons butter
2 Tablespoons brown sugar
1 Tablespoon bourbon
1 teaspoon vanilla
1/4 cup raw honey

Instructions

Melt butter with brown sugar in a small saucepan over medium heat.
Pour in bourbon and stir to let the alcohol burn off. About one minute.
Add vanilla, stir.
Add in honey, and heat through.

Notes

Store in an airtight container in the fridge for up to a month.

Nutrition

This recipe was originally posted on June 4, 2018. It had been updated to improve the user experience and re-shared on June 3, 2026.

The post Honey Bourbon Sauce appeared first on An Affair from the Heart.

Sourdough & Sausage Breakfast Casserole

Michaela Kenkel — Tue, 05 May 2026 03:36:29 +0000

If you’re looking for a hearty, make-ahead breakfast casserole that actually stands out from the rest, this Sourdough and Sausage Breakfast Casserole is it. The tangy sourdough bread, savory sausage, and rich mushroom topping come together in a way that feels just a little more special than your typical egg bake.

This recipe makes a full 9×13 pan, serving about 12 people, which makes it perfect for holidays like Christmas morning, weekend guests, or spring brunches like Mother’s Day. Best of all, it’s prepped the night before, so all you have to do in the morning is pop it in the oven.

I have had this breakfast sausage and egg casserole recipe on my website for a long time. It was first posted back in 2011, and it’s one I make often. However, the photos were terrible, and the post was written about everything under the sun, except maybe sausage breakfast casseroles. So today it gets a glow up! New photos, updated recipe card with nutritional information, and more!

Sausage Breakfast Casserole Recipe

This isn’t your average breakfast casserole. The sourdough adds a subtle tang that balances the richness of the sausage and cheese, while the creamy mushroom topping gives it that cozy, comfort food feel. It’s hearty without being boring, and it holds up beautifully for serving a crowd. Plus, that overnight rest means less stress in the morning and more time enjoying coffee with your people.

Ingredients in Sourdough Bread Breakfast Casserole

Sourdough bread – The star of the show. Adds structure and that signature tangy flavor that sets this apart. Use stale bread or fresh bread; either works. Homemade sourdough bread or store-bought works just fine!
Cheddar cheese – Melts into the layers for richness and that classic breakfast casserole flavor
Bulk breakfast sausage – Brings savory, slightly spicy flavor and protein to make it filling
Red pepper flakes – A little kick to balance the richness (adjust to taste)
Dry mustard – Adds depth and enhances the flavor of the cheese and eggs
Eggs – The base that holds everything together
Milk – Keeps the casserole soft and custardy instead of dry
Green onions – Fresh flavor and a little bite to brighten things up
Cream of mushroom soup – Creates that creamy, comforting topping layer. Try my Homemade Cream of Mushroom Soup recipe!
Fresh mushrooms – Add texture and earthy richness that pairs perfectly with sausage
Additional milk – Thins the topping so it spreads easily
Cherry tomatoes (optional) – A fresh, bright garnish that balances the richness

How to Make Sourdough and Sausage Breakfast Casserole

Start by greasing a 9×13 baking dish.

Layer the sourdough bread slices across the bottom of the pan, using just enough to fully cover the surface. Sprinkle the shredded cheddar cheese evenly over the bread.

In a skillet, brown the sausage with the red pepper flakes, breaking it up into small crumbles as it cooks. Drain any excess grease and let it cool slightly. Spread the sausage evenly over the cheese layer.

In a large bowl, whisk together the eggs, dry mustard, 2 ¼ cups milk, and green onions.

Pour this mixture evenly over the casserole.

Cover and refrigerate overnight (or at least 6–8 hours).

When ready to bake, preheat the oven to 350°F.

In a separate bowl, stir together the cream of mushroom soup, 1/3 cup milk, and fresh mushrooms.

Pour this mixture evenly over the casserole. Add the remaining cheese.

Bake uncovered for 50–60 minutes, or until the center is set and the top is lightly golden.

Let the casserole rest for 5–10 minutes before slicing. Garnish with cherry tomatoes if desired, then serve.

Make Ahead + Storage

Make Ahead: Assemble the casserole the night before, cover tightly, and refrigerate. Bake fresh in the morning.

Storage: Store leftovers covered in the refrigerator for up to 3 days.

Reheating: Reheat individual portions in the microwave or warm larger portions in the oven at 300°F until heated through.

Love it? Pin it!

If you can’t wait to make this sourdough breakfast bake recipe, be sure you can find it! Pin it to your favorite Pinterest recipe board before you go.

Tips for Success

Use slightly stale sourdough for the best texture
Don’t skip the overnight rest; it helps the bread soak up all that flavor
If the top starts browning too quickly, loosely tent with foil toward the end
Letting it rest before cutting makes for cleaner slices

FAQs – Overnight Breakfast Casserole

Can I make this without the overnight step? You can, but letting it sit gives the best texture. If you’re short on time, let it rest at least 30–60 minutes before baking.

Can I use a different bread? Yes, but sourdough really gives this casserole its signature flavor. French bread would be your next best option.

Can I add vegetables? Absolutely. Bell peppers or spinach would be great additions.

More Breakfast Recipes to Love

I love a breakfast casserole, don’t you? I just posted the recipe (pictured above) for Denver Omelet Style Biscuit Breakfast Casserole, it’s so good! Or check out this Sausage and Crescent Breakfast Casserole or this Baked French Toast Casserole with Streusel Topping.

And if you are a fan of sweet breakfasts, try my Ice Cream Sticky Rolls, these Brown Sugar Cinnamon Pop-Tarts Bars, Air Fryer Cinnamon Rolls, or these Sourdough Cinnamon Rolls.

If you have never made sourdough bread, this no-knead homemade sourdough bread recipe is a great place to start.

This is one of those recipes that proves breakfast casseroles don’t have to be boring. The sourdough and sausage combination gives it just enough of a twist to make people ask for the recipe, and the make-ahead factor makes it one you’ll come back to again and again.

LIKE THIS RECIPE?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and
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Sourdough and Sausage Breakfast Casserole Recipe

The tang of the sourdough bread with the spiciness of the sausage with the richness of the fresh mushrooms sets this casserole apart from all of the others.

Course Breakfast/Brunch

Cuisine American

Keyword breakfast casserole, casserole, eggs, mushrooms, Sausage, sourdough, Sourdough and Sausage Breakfast Casserole

Prep Time 15

Cook Time 1

Overnight Chill Time 8

Total Time 9 15

Servings servings

Calories 448kcal

Author Michaela Kenkel

Ingredients

4-6 slices sourdough bread (use what you need)
2 cups shredded cheddar cheese
2 pounds bulk breakfast sausage
1/4-1/2 teaspoon red pepper flakes (to taste)
1 teaspoon dry mustard
8 large eggs
2 ¼ cups milk
4 green onions sliced
1 (10.5 ounce) can of cream of mushroom soup
1/4 – 1/2 pound fresh mushrooms sliced
1/3 cup milk
Cherry tomatoes halved (optional topping)

Instructions

Grease bottom of a 9×13 baking pan.
Cover the bottom of the pan evenly with sourdough bread slices.
Sprinkle half of the cheddar cheese over the bread.
Brown and crumble the breakfast sausage with the red pepper flakes, drain grease, and let cool slightly. Sprinkle over the on top od sausage.
In a large bowl, mix eggs, dry mustard, 2 ¼ cups milk, and onions. Pour this over bread, cheese and sausage.
Cover and refrigerate overnight.
Preheat oven to 350 degrees.
Mix cream of mushroom soup with 1/3 cup milk and the mushrooms, and pour over casserole. Sprinkle with the remaining cheese and bake uncovered for 1 hour.
Let stand 5-10 minutes. Garnish with tomatoes. Cut into squares and serve.

Video

Notes

Make Ahead:
Assemble the casserole the night before, cover tightly, and refrigerate. Bake fresh in the morning.

Storage:
Store leftovers covered in the refrigerator for up to 3 days.

Reheating:
Reheat individual portions in the microwave or warm larger portions in the oven at 300°F until heated through.

Nutrition

This recipe was originally posted on August 12, 2011. It has been updated to improve user experience and reshared on May 4, 2026.

I couldn’t delete the photos of my sweet doggies that were in the post, though!

My sweet Gabby and Sully. <3

The post Sourdough & Sausage Breakfast Casserole appeared first on An Affair from the Heart.

Denver Omelet Style Biscuit Breakfast Casserole

Michaela Kenkel — Fri, 01 May 2026 16:37:08 +0000

This Biscuit Breakfast Casserole takes everything you love about a classic Denver omelet, savory ham, sautéed onions and peppers, fluffy eggs, and melty cheese, all baked together with buttery biscuits for a hearty, crowd-pleasing breakfast.

It makes 12 servings, comes together in about 50–55 minutes, no need to be made ahead and wait until the next morning. It is exactly the kind of easy, comforting recipe you’ll want for holidays, brunch gatherings, or a simple Sunday morning breakfast.

Spring always puts me in the mood to host a little something, whether it’s a holiday brunch, Mother’s Day with the family, or just a slow weekend morning when everyone’s around the table a little longer than usual. I love having a recipe I can count on that feels special but doesn’t keep me stuck in the kitchen, and this Biscuit Casserole recipe with biscuits is exactly that. It’s warm, hearty, and full of those classic flavors we all love, and it makes feeding a crowd feel easy (which is really the goal, right?).

Denver Omelet Style Biscuit Breakfast Casserole Recipe

This casserole is one of those recipes that just works. The biscuits bake up soft and fluffy on the bottom while soaking in all that savory egg mixture, the ham adds a smoky, salty bite, and the sautéed veggies bring that classic Denver omelet flavor everyone recognizes. It’s filling, simple to prep, and perfect for feeding a crowd without standing over the stove flipping omelets one by one.

Ingredients In Biscuit & Egg Casserole

You will find the complete measurements and instructions for this hearty breakfast in the printable recipe card at the bottom of this post.

Canned biscuits – The biscuit dough is the base of the casserole. They bake up fluffy and soak in the egg mixture for that perfect soft-but-structured texture. Use the Pillsbury Grand Biscuits.
Ham steak – Adds a hearty, savory bite with just the right amount of saltiness. Great way to use leftover holiday ham, too.
Unsalted butter – Used to sauté the veggies and build that rich flavor base. You can swap for salted and adjust the seasoning.
Yellow onion – Brings a little sweetness and depth once softened.
Green bell pepper – A must for that classic Denver omelet flavor and a little fresh crunch.
Salt and black pepper – Simple seasoning that enhances all the savory components.
Eggs – The backbone of the casserole, creating that fluffy, custard-like texture.
2% milk – Keeps the eggs tender and creamy without being too heavy.
Garlic powder – Adds a subtle savory boost without overpowering the classic flavor.
Pepper Jack cheese – shredded cheese, melty with just a little kick, tying everything together beautifully.

How to Make Breakfast Biscuit Casserole

Preheat your oven to 375°F and lightly spray a 9×13 baking dish with nonstick cooking spray.

Cut the biscuits into quarters and spread them evenly across the bottom of the dish. Sprinkle the diced ham over the top and set aside.

In a skillet, melt the butter over medium-high heat. Add the diced onion, bell pepper, salt, and pepper. Sauté for 2–3 minutes, just until the onions are soft and translucent. Remove from heat.

In a large bowl, whisk together the eggs, milk, and garlic powder until smooth. Stir in the sautéed vegetable mixture.

Pour the egg mixture evenly over the biscuits and ham, making sure everything is well covered. Sprinkle the shredded pepper jack cheese over the top.

Bake uncovered for 35–40 minutes, or until the center is set and a knife inserted in the middle comes out clean.

Storage & Make Ahead

To store leftovers, allow the casserole to cool completely, then transfer to an airtight container. Store in the refrigerator for up to 3 days.

For longer storage, cut into portions and freeze in a freezer-safe container for up to 2 months. Reheat in the microwave or oven until warmed through.

To make ahead, assemble the casserole the night before, cover tightly, and refrigerate. Let it sit at room temperature for 20–30 minutes before baking the next day.

Love it? Pin It!

If you can’t wait to make this easy breakfast casserole recipe, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go.

Tips for Success

Letting the veggies sauté briefly before adding them to the casserole makes a big difference in flavor and texture—don’t skip that step.
If you want a little extra heat, you can swap in a spicier cheese or add a pinch of red pepper flakes.
Make sure the biscuits are evenly spread so every bite gets that soft, fluffy base.
This is a great way to use leftover ham from holiday meals and makes a perfect low-fuss meal after a busy event.

FAQs

How do I know when it’s done? The center should be set and no longer jiggly. A knife inserted into the middle should come out clean.
Can I switch up the meat? Absolutely. Cooked sausage or bacon would both work great here.
Can I use a different cheese? Yes! Cheddar, Monterey Jack, or a blend would all be delicious depending on your flavor preference.

More Easy Breakfast Recipes to Love

I love utilizing canned biscuits in recipes! I just updated this Bubble Up Enchilada Bake that is super tasty! But when it comes to breakfast, one recipe I have on frequest rotation are my Air Fryer Biscuit Donuts! (pictured above) They are perfect for monkey bread recipes, like this Apple Pecan Monkey Bread, or a pull apart bread this this Pumpkin Spiced recipe.

Everybody loves a good breakfast casserole, and I have quite a few delicious recipes right here on my website like this Sausage Crecent Breakfast Casserole, Reuben Breakfast Casserole, or my Sourdough Sausage Breakfast Casserole.

Or try this Sausage Egg Biscuit Casserole recipe or this Cheesy Sausage Pull Aprt Breakfast Bake.

Of course, nothing beats biscuits with country gravy, or good old fashioned sausage gravy and biscuits!

This Biscuit Breakfast Casserole is one of those recipes you’ll come back to again and again. Easy, filling, and packed with those classic Denver omelet flavors, the whole family is sure to love, without the extra work. Perfect for holidays like Christmas morning, Easter morning, Mother’s Day brunch, or even breakfast-for-dinner nights when you want something warm and comforting on the table fast.

LIKE THIS RECIPE?
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Biscuit Breakfast Casserole (Denver Omelet Style)

This Biscuit Breakfast Casserole (Denver Omelet Style) is a hearty, easy breakfast bake made with fluffy biscuits, savory ham, sautéed peppers and onions, eggs, and melty pepper jack cheese. Perfect for feeding a crowd at brunch, holidays, or weekend mornings.

Course Breakfast/Brunch

Cuisine American

Keyword biscuits, breakfast casserole, canned biscuits, casserole, Denver omelet, eggs, ham

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 1687kcal

Ingredients

1 (16.3 ounce) can of Original Grand Biscuits
1 1/2 cups diced ham
1 Tablespoon unsalted butter
¾ cup yellow onion diced
¾ cup green bell pepper diced
½ teaspoon black pepper
½ teaspoon salt
7 large eggs
¾ cups 2% milk
½ teaspoon garlic powder
1 (12 ounce) block pepper jack cheese, shredded (approximately 2 cups)

Instructions

Preheat oven to 375ºF. Lightly spray a 9×13 casserole dish with nonstick spray.
Cut the biscuits into quarters and spread them evenly on the bottom of the greased dish. Sprinkle the diced ham evenly over the biscuits and set aside.
Melt butter in a large skillet on medium-high heat. Once butter is melted, add diced onion, bell pepper, salt, and pepper and saute for 2-3 minutes until onions are translucent. Turn off heat, and set aside.
Crack eggs into a large mixing bowl. Add milk and garlic powder, and whisk until well incorporated. Stir in the sauteed vegetable mixture. Evenly pour egg mixture over biscuits and ham in a baking dish.
Sprinkle shredded pepper jack cheese over casserole. Bake uncovered at 375ºF for 35-40 minutes or until a butter knife inserted into the middle of the casserole comes out clean.

Notes

To store biscuit breakfast casserole, allow it to cool completely after baking. Once cooled, transfer the leftovers to an airtight container. Leftovers can be kept in the refrigerator for up to 3 days. For longer storage, you can freeze the casserole in individual portions and store them in a freezer-safe container for up to 2 months. When ready to enjoy again, reheat in the oven or microwave until warmed through.

Nutrition

The post Denver Omelet Style Biscuit Breakfast Casserole appeared first on An Affair from the Heart.