This time of year is my favorite time of year to cook with onions. Vidalia Onions are the very best, in my opinion. They are sweet and flavorful and are perfect for so many things! Sure, it’s technically a dip, but it eats like a meal. Warm, cheesy, and impossible to resist. You. Just. Can’t. Stop.

When I first posted this recipe back in 2017, I made it when my father-in-law was over for Father’s Day. You see, he loved onions, especially the Vidalia ones. We always made Grilled French Vidalia Onions when they would come for dinner in the summertime. He passed away in 2018, and I miss that amazing man every day. I can’t cook with Vidalia onions and not think of him.

This is one of my favorite photos of the two of us. For as long as I am around, it will be a part of this recipe post.

Vidalia Onion Dip

There’s something irresistible about a dip that bubbles and browns its way to perfection in the oven, and this Baked Onion Dip does just that. It starts with sweet Vidalia onions, known for their natural mildness and caramel-like flavor, folded into a rich, creamy base of cream cheese, mayonnaise, and shredded Parmesan. A touch of green chilies adds just enough zest to balance the sweetness, while a generous grind of black pepper ties everything together. As it bakes, the top turns golden and crusty, forming a cheesy layer that gives way to warm, velvety goodness underneath.

Baked Onion Dip Recipe

Served straight from the oven with crisp, toasted baguette slices, every bite delivers that crave-worthy mix of savory, sweet, and creamy. It’s one of those dips that disappears fast, the kind guests hover over until the very last swipe. Whether you’re serving it for game day, a casual get-together, or just because you’re craving something indulgent, this Baked Onion Dip is comfort food at its finest, made with simple ingredients and packed with unforgettable flavor.

Vidalia Onions vs. Other Onions

Vidalia onions are a special type of sweet onion known for their exceptionally mild, almost sugar-like flavor. What sets them apart from all other onions isn’t just their taste, but where and how they’re grown. Legally, only onions cultivated in a specific 20-county region of southeast Georgia can be called “Vidalia,” thanks to the area’s unique low-sulfur sandy soil. That soil, along with the Granex-type onion varieties grown there, produces onions with far less pungency and much higher natural sugar and water content than ordinary yellow or red onions. The result is an onion so sweet and mellow it can be eaten raw, perfect for salads, sandwiches, or caramelized dishes where you want flavor without the bite.

While all Vidalias are sweet onions, not all sweet onions are Vidalias. Other regions have their own versions, like Walla Walla from Washington, Maui from Hawaii, and Texas Sweet from the Rio Grande Valley, each shaped by local soil and climate. They share a similar gentle sweetness, but Vidalias remain the gold standard for that unmistakably mild, delicate flavor that signals the start of onion season each spring.

Baked Vidalia Onion Dip Recipe Ingredients

Find the complete recipe and instructions at the bottom of this post in the printable recipe card.

• cream cheese – softened. I use regular, but you could use Neufchâtel cheese.
• mayonnaise – I use real mayo, but low-fat should work too.
• Parmesan cheese – shredded
• Vidalia onions – diced. You can use another variety of sweet onion if you can’t find them or they aren’t in season.
• green chilies – canned, diced green chiles give a subtle heat
• freshly ground black pepper – for seasoning
• For Serving – You could serve this dip with veggies, crackers, tortilla chips, or pita chips, but we toasted up some French baguettes and sliced them for dipping.

How to Make Hot Baked Onion Dip

This recipe comes together quickly and easily.

Preheat oven to 350 degrees.

Combine cream cheese, mayonnaise, Parmesan, and black pepper. with an emulsion blender. Blend well.

Stir in diced onion and green chilies.

Spread the mixture into a shallow baking dish. A deep dish pie plate or small cast iron skillet works great. Bake for 50-60 minutes or until dip is golden brown on top.

Serve piping hot from the baking dish with toasted baguette slices. Perfect for mopping up what remains in the bottom of the dish!

Leftover dip will keep in the fridge for about 4 days. I don’t recommend freezing dips with cream cheese. 

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More Onion Dip Recipes to Love

I love making Zwiebelkuchen, a German Onion Pie, pictured above. It’s similar to a quiche, and full of onions and bacon. We have it for dinner, it’s perfect with a light salad. While we are talking about our favorite ways to eat onions, how about Homemade Onion Strings?  If you can keep them around long enough, they make an amazing burger topping. Of course, everyone raves about my recipe for French Onion Soup, and if you are looking for a cold dip, look no further than this Swiss Cheese Dip with green onions and, of course, a classic Homemade French Onion Dip and potato chips always win.

I hope you’ll give this Hot Onion Dip a try the next time you’re looking for a warm, crowd-pleasing appetizer. It’s simple to make, always a hit, and guaranteed to disappear fast. When you do, be sure to come back and let me know what you think. I love hearing from you! Your comments and recipe ratings not only help me, but they also help others discover and enjoy these recipes.

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Baked Onion Dip

Sweet Vidalia onions, combined with both cream and Parmesan cheeses, green chilies and fresh cracked pepper – baked until golden brown.  Served with toasted baguette slices.

Cuisine American

Keyword Baked Onion Dip

Prep Time 5 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 5 minutes minutes

Servings 15 servings

Calories 185kcal

Author Michaela Kenkel

Ingredients

• 8 ounces cream cheese softened
• 1 cup mayonnaise
• 1 cup shredded Parmesan cheese
• 1 cup sweet Vidalia onions diced
• 1 4.5 ounce can diced green chilies
• 2 teaspoons freshly ground black pepper

Instructions

• Preheat oven to 350 degrees.
• Combine cream cheese, mayonnaise, Parmesan,and black pepper. with an emulsion blender. Blend well.
• Stir in diced onion and chilies. Spread the mixture into a shallow baking dish. Bake for 50-60 minutes or until dip is golden brown and crusty on top.
• Serve warm with toasted baguette slices.

Video

Notes

This recipe makes about 5 cups; nutrition is based on a serving of approximately 1/3 cup of dip. 

Leftover dip will keep in the fridge for about 4 days. I don’t recommend freezing dips with cream cheese. 

Nutrition

Serving: 1serving | Calories: 185kcal | Carbohydrates: 2g | Protein: 4g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 26mg | Sodium: 250mg | Potassium: 45mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 266IU | Vitamin C: 1mg | Calcium: 98mg | Iron: 0.2mg

This recipe was originally posted on June 29, 2017. It has been updated to improve user experience and reshared on October 16, 2025.

Since we have been talking about my amazing father-in-law, I would be a terrible friend if I didn’t share his recipe for Prime Rib. It’s better than any restaurant – I promise you!

The post Baked Onion Dip appeared first on An Affair from the Heart.

It’s been over a decade since I first posted the recipe for these sweet crepes. They were a part of a bloghop group that I used to host called Freaky Friday. When it came time to choose my recipe, I immediately decided on this one. A large portion of our grocery bill in the summer is produce, it’s just so good! When I saw the recipe called for Summer Fruits, I knew I needed to get out of my comfort zone and try to make crepes for the first time!

Everyone enjoyed them, and I’ve made them again and again. The options for filling are endless! These crepes are only slightly sweet. In the summertime I fill them with a mixture of peaches, raspberries, strawberries, and blueberries and top them with a little whipped cream, and we are ready to dig in. Other times of the year, I love to use spiced warm pie fillings, like peach or apple, and cherry pie filling is always a hit too.

Sweet Crepes

This is one of those recipes that lets the fruit shine. The crepes are soft and lightly sweet, and the fresh berries and peaches bring all the color and flavor you need. Healthier crepes are a nice change from heavier breakfasts, and you won’t miss the extra amounts of sugar or syrupy sauces. Just warm crepes, fresh fruit, and maybe a little whipped cream on top if you’re feeling it.

If you love this recipe, be sure to take a peek at these breakfast favorites: Uncle B’s French Toast, Cherry Filled Coffee Cake and Pączki (traditional Polish Donuts).

Easy Sweet Crepe Recipe

The nice thing about this version is that it keeps things simple, with no heavy fillings or rich toppings. Just fruit, and a little whipped cream and maple syrup if you want. My easy crepe recipe is a lighter option that still tastes great, and it’s easy to adjust depending on what you have or how indulgent you want to be.

Ingredients in Sweet Crepes

For complete ingredients and instructions, scroll to the bottom of this post for the full printable recipe. 

For the Crepes:

This sweet crepe recipe uses basic ingredients; Flour and sugar, Eggs, milk, and butter and some pure vanilla extract.

For Filling/Serving:

Fillings are easily altered to your taste, and toppings are optional and endless.

• Fruit Filling: Fresh strawberries, blueberries, raspberries, and peaches.
• Optional Toppings: whipped cream and syrup

Be sure to keep reading to find tips and tricks, substitutions, and answers to questions you may have about this sweet crepe recipe. 

How to Make Sweet Crepes with Summer Fruits

As I mentioned, this crepe recipe comes together quickly and easily. 

Sift the flour and sugar into a large mixing bowl. Make a well in the center and whisk in the eggs. Stir in the milk, melted butter, and vanilla.

In a smaller-sized fry pan (mine was about 6.5 inches at the base) melt a little bit of butter over a medium heat. For each crepe, add 1/4 cup of the batter to the fry pan, tilt the pan to cover the base evenly. Cook for 1-2 minutes, flip, and continue to cook for another minute.

Transfer each crepe to an oven on a very low heat to keep them warm while cooking the other crepes.

Fill each crepe with fruit.

Roll them up and place them seam side down on a plate. Top with whipped cream and syrup if desired.

Alternatively, you can fold the crepes in half, then in half again, and top them with the fruit and cream to serve them in a traditional French crepe manner.

Storing & Reheating Leftover Crepes

Leftover crepes can be stored in the fridge or freezer. Let them cool completely, then stack them with parchment or wax paper between each one to keep them from sticking. Wrap the stack tightly in plastic wrap or place it in a zip-top bag. They’ll keep in the fridge for up to 3 days or in the freezer for up to 2 months. To reheat, warm them in a nonstick skillet over low heat or microwave for 10–15 seconds. If frozen, let them thaw in the fridge overnight or at room temperature for about 30 minutes.

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Alternate Sweet Crepes Fillings

When fresh summer fruit isn’t in season, frozen berries, canned peaches, or even a spoonful of jam work just as well. Try warming the fruit slightly for a quick compote or spreading jam inside the crepe for a simple swap. Sautéed apples or pears with a little cinnamon also make a great cold-weather option. Or opt for a can of pie filling, or nutella.

If you want to make these crepes a little more filling, there are lots of easy ways to change them up. Try spreading a little ricotta or cream cheese inside, or go with lemon curd or jam for something sweeter. Even a layer of yogurt works if you’re leaning toward a breakfast that’s still light but has a little more staying power.

Tips, Tricks, and Serving Ideas for Sweet Crepes

A good nonstick pan makes all the difference here. Let the batter sit for a few minutes before you start, and don’t stress if the first crepe is a little rough—it usually is. Tilt the pan right away to spread the batter thin, and cook over medium heat so they don’t brown too fast. Keep them warm in a low oven while you finish the rest. These crepes are great on their own, but they also go well with a side of bacon, or sausage, some yogurt or even just a hot cup of coffee.

More Recipes to Love

If summertime recipes brought you here, be sure to check out my Summer Fruit Salad, pictured above, as well as my Summertime Cobb Salad and this Buffalo Chicken Lettuce Wrap recipe.

I breakfast is your thing, make sure you look over my collection of breakfast and brunch recipes, some of my personal favorites are my husband’s omelets, these cinnamon roll waffles and this bacon and swiss quiche!

Once you get the hang of crepes, you’ll find yourself making them more often than you’d think. They’re quick, flexible, and a great way to use up fresh fruit. Whether you keep them simple or load them up with extras, these sweet crepes are a fun and easy way to bring a little something special to the table.

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Sweet Crepes with Summer Fruits

Delicate sweet crepes, filled with fresh summer fruits like raspberries, blueberries, strawberries and peaches. Served with whipped cream.

Course Breakfast/Brunch

Cuisine French/American

Keyword Sweet Crepes with Summer Fruits

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Additional Time 5 minutes minutes

Total Time 35 minutes minutes

Servings 6 servings

Calories 172kcal

Author Michaela Kenkel

Ingredients

For the Crepes:

• 1 cup flour
• 2 Tablespoons sugar
• 2 eggs
• 1 cup milk
• 2 Tablespoons butter melted
• 1 teaspoon vanilla extract

For Filling/Serving:

• Strawberries quartered
• Blueberries
• Raspberries
• Peaches diced
• whipped cream
• maple syrup if desired

Instructions

• Sift the flour and sugar into a large mixing bowl. Make a well in the center and whisk in the eggs. Stir in the milk, melted butter, and vanilla.
• In a smaller sized fry pan (mine was about 6.5 inches at the base) melt a little bit of butter over a medium heat. For each crepe, add 1/4 cup of the batter to the fry pan, tilt the pan to cover the base evenly. Cook for 1-2 minutes, flip, and continue to cook for a further minute.
• Transfer each crepe to an oven on a very low heat to keep them warm while cooking the other crepes.
• Fill each crepe with about 1/3 cup of fruit, roll it up and place it seam side down on a plate. Top with whipped cream and syrup if desired.

  Alternatively, fold the crepe in half then in half again and serve with fruit abd cream on top.

Video

Notes

Makes 12 crepes. Serving size is based on 2 crepes per person. Nutrition is based on the crepes alone, not the filling or topping. 

Storing Leftover Crepes: Let the crepes cool completely, then stack them with a piece of parchment or wax paper between each one to keep them from sticking. Wrap the stack tightly in plastic wrap or slide it into a zip-top bag. They’ll keep in the fridge for up to 3 days. For longer storage, freeze the crepes the same way—stacked with parchment between them and wrapped tightly. Place the wrapped stack in a freezer-safe bag or container. They’ll keep well in the freezer for up to 2 months. Let frozen crepes thaw in the fridge overnight, or at room temperature for about 30 minutes. You can reheat them in a nonstick skillet over low heat for a few seconds per side, or pop them in the microwave for 10–15 seconds.

Nutrition

Serving: 1serving | Calories: 172kcal | Carbohydrates: 22g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 69mg | Sodium: 67mg | Potassium: 106mg | Fiber: 1g | Sugar: 6g | Vitamin A: 262IU | Calcium: 63mg | Iron: 1mg

This recipe was originally posted on June 14, 2016. It has been updated to improve the user experience and reshared on June 2, 2025.

The post Sweet Crepes with Summer Fruits appeared first on An Affair from the Heart.

This baked potato eats like a meal.  It’s the epitome of the best of both worlds.  A perfectly baked russet potato filled with cream cheese, corned beef, Frank’s Kraut, and Swiss cheese.  Everything you love in a Reuben sandwich, baked into a hot potato!

This is a sponsored conversation written by me on behalf of Frank’s Kraut.  The opinions, text and love of their sauerkraut are all mine. Thank you for being faithful to companies like Frank’s that are near and dear to my heart.

March is National Reuben Month!

I am here to tell you that our family couldn’t be more excited to eat more “Reubenized” things in honor of this delicious month! I have partnered with Frank’s Kraut over the last ten years, and my, have we made loads of great Reubenized recipes together!  How about some Cream of Reuben Soup,  a Reuben Pizza, Reuben Burgers, and even a Reuben Quiche! And that’s just the beginning. If you are a fan of The Reuben, you have come to the right place!

What is a Reuben?

A Reuben Sandwich is a pile of sliced corned beef, with Swiss cheese, sauerkraut, and Thousand Island Dressing all grilled to perfect on buttery Rye bread. The Reuben Sandwich holds a special place in my heart because it originated right here in my hometown of Omaha, Nebraska! My Reuben Sandwich recipe that you see pictured above was featured in NebraskaLife Magazine a couple of years ago. What an honor that was!

Ingredients in Reuben Stuffed Baked Potatoes

Find the full recipe in the printable recipe card at the bottom of this post.

• Russet potatoes – the nice, big baking potatoes
• corned beef  – use leftover corned beef or thick cut deli corned beef, chopped
• Whipped cream cheese – I prefer the whipped cream cheese, but regular would work
• Frank’s Kraut – the best!
• Swiss cheese – freshly shredded
• Parmesan cheese – freshly shredded
• Ground Paprika

How to Make a Reuben Stuffed Baked Potato

This recipe makes one potato, but it can easily be multiplied to make as many as you need.

Preheat the oven to 425 degrees. Wash and lightly dust the outside of the potato with sea salt while still wet.

Bake for 45 minutes.

While potato is baking mix together the corned beef, Swiss cheese and sauerkraut in a bowl.

When potato is baked, carefully cut a slit in the potato lengthwise, and remove the potato insides, leaving just the skins.

Mash the insides with the cream cheese. Fold in the sauerkraut mixture.

Scoop back into the skins, top with Parmesan cheese, and dust with paprika.

Put back in the oven for about 15-20 minutes or until heated through and cheese is melted.

Serve hot.

Leftover Reuben Stuffed Baked Potatoes can be stored in the refrigerator in an airtight container for up to 3 days. Or in the freezer for up to 3 months.

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Frank’s Kraut

Frank’s Kraut provides nutrition and adds zest to any meal. Made with only three ingredients- Cabbage, Salt, and Water- it is gluten-free, Low-Calorie, and a tasty addition to any family meal. It was traditionally handmade in the same oak vats from the turn of the century!

Find Frank’s Kraut On the Web, Facebook, Instagram, Pinterest, and Twitter.

So, if you want something new to make for dinner, why not try these? I bet you will love them, too!

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Reuben Stuffed Baked Potatoes

Love Reubens? Love Baked potatoes? Then this Reuben Stuffed Baked Potato is going to rock your world!

Course Potatoes

Cuisine American

Keyword baked potatoes, Reuben, Reuben Stuffed Baked Potatoes

Prep Time 10 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 1 serving

Calories 536kcal

Author Michaela Kenkel

Ingredients

• 1 large Russet potato
• 1/2 cup corned beef chopped
• 1/4 cup whipped cream cheese
• 1/4 cup Frank’s Kraut drained
• 1/4 cup Swiss cheese shredded
• 1 Tablespoon Parmesan cheese shredded
• Paprika to taste

Instructions

• Preheat oven to 425 degrees. Wash and lightly dust the outside of the potato while still wet with sea salt. Bake for 45 minutes.
• While potato is baking mix together the corned beef, Swiss cheese and sauerkraut in a bowl.
• When potato is baked, carefully cut a slit in the potato lengthwise, and remove the potato insides, leaving just the skins.
• Mash the insides with the cream cheese. Fold in the sauerkraut mixture.
• Scoop back into the skins and top with Parmesan cheese and dust with paprika.
• Put back in the oven for about 15-20 minutes or until heated through and cheese is melted.

Video

Notes

This recipe is for one potato — this makes it easy to double or triple etc… when making them for your family.

I always stick a stainless steel skewer through my potatoes when I bake them. They come out just like a restaurant.

Nutrition

Serving: 1 | Calories: 536kcal | Carbohydrates: 69g | Protein: 26g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 59mg | Sodium: 1071mg | Potassium: 1791mg | Fiber: 6g | Sugar: 3g | Vitamin A: 273IU | Vitamin C: 42mg | Calcium: 362mg | Iron: 5mg

This recipe was originally posted on July 8, 2015, and has been updated to improve user experience and reshared on March 10, 2025.

The post Reuben Stuffed Baked Potatoes appeared first on An Affair from the Heart.

Holiday mornings mean that quiche is what’s for breakfast. My family always looks forward to it on Thanksgiving, Christmas and Easter. Everyone has their favorite, so I typically make multiple flavors, but this one in particular is a fan favorite. If you already have your breakfast tradition, this recipe is a fantastic way to use up leftover ham after the holiday meal. Repurpose it into this yummy ham and gouda cheese quiche. We love it for dinner with a nice green salad on the side. 

There’s just something so irresistible about the flavor combination of smoked ham and gouda with its deep savory, salty flavor and hints of smokiness. Your whole house will smell amazing while the quiche bakes, increasing the anticipation of that very first yummy bite. 

Ham and Gouda Quiche

Perfect to make ahead, quiche has always been our go-to breakfast on the weekends but if you’ve prepared it ahead of time, it makes for a quick, easy, and nourishing weekday morning meal or even a light lunch. This ham quiche is always my favorite option for Mother’s Day or Father’s Day but you can also serve it at a baby shower or bridal shower. 

I love quiche because it is flexible. You can modify the ingredients based on what you have on hand, use a homemade or store-bought pie crust, change up the cheese, or swap the filling. 

If you love this best gouda ham and quiche, you will love these too:  Bacon and Swiss Quiche, Reuben Quiche, and this Green Chile Quiche With Sausage. 

Ingredients for this easy quiche recipe

For complete ingredients and instructions scroll to the bottom of this post for the full printable recipe. 

• Pie crust:  Feel free to make your own or pick up a pie shell at the grocery store, you can use a fresh or frozen crust. If you make your own and have extra dough, prepare these Pie Crust Cookies. 
• Shallots:  Chopped shallots add a mild onion flavor. If you don’t have any on hand you can substitute with onions. 
• Smoked ham: Smoky and savory ham adds a deep flavor to the quiche. Pick one up at the grocery store or make this smoked spiral ham recipe.  
• Smoked Gouda Cheese: More smokiness with smoked shredded Gouda cheese. Make sure to shred or grate it. 
• Eggs: I tend to use large eggs but any kind of eggs will work to make this quiche. Use whatever you’ve got in the fridge. 
• Half & Half: I like to use half and half for this quiche but you can substitute it with any type of milk though it will not be as rich. 
• Chives: Chopped chives add even more savory flavor. Fresh or dried will both work. 
• Salt: You’ll need a pinch of salt to enhance the flavors.
• Sugar: A touch of sugar helps balance the savoriness of the salty ham. 

Be sure to keep reading to find tips and tricks, substitutions, and answers to questions you may have about this ham and gouda quiche.

How to make ham and smoked gouda quiche

This easy recipe is super simple to prepare in just a few steps and if you have ever been intimidated by the idea of making quiche, please know that this recipe is tried and true, and no matter what I use for the add-ins, the base part? Always turns out great.  

Preheat oven to 425 degrees, and line a 9-inch deep dish pie plate with a pie crust.

Lay chopped shallots in the crust. Top with the chopped ham. Sprinkle with shredded cheese.

In a large bowl, whisk together eggs and half & half, and whisk in the salt, sugar, and chives.

Pour the egg mixture over the top of the cheese.

Bake for 15 minutes in the preheated oven. Reduce oven to 300 degrees and bake for 30 minutes more. Let sit for 10 minutes before slicing.

Bring the quiche to room temperature and then store it in an airtight container or wrap it in aluminum foil or plastic wrap and place it in the fridge for 3-4 days or the freezer for 3 months.  Thaw in the fridge overnight and reheat in the oven. 

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Substitutions

Remember that when it comes to making substitutions in recipes, you don’t need to be afraid to get creative and use ingredients that suit your personal taste and dietary preferences. Make it your own!

• If you don’t have half and half you can use a combination of heavy cream and milk; skim or whole milk will both work. 
• Substitute the gouda for Swiss cheese or cheddar cheese.
• Use chopped red onions instead of the shallots. 

FAQs about this ham and gouda quiche

• How do you store leftover quiche? To store the quiche, wrap it in plastic wrap, or aluminum foil or place it in an airtight container in the fridge.
• Do you have to prebake the pie crust? Whether to prebake or not is up to you. If you want a crisper flaky crust, then blind baking is a good idea. 
• How do you know if a quiche is cooked? Insert a knife into the center the center of the quiche. If the knife comes out wet or with liquid, continue baking until it comes out clean. This ensures your quiche is perfectly set.

Tips & Tricks

• For a low-carb option, prepare this recipe as a crustless quiche by placing the fillings directly in the baking dish. 
• Keep a stash of leftover ham in the freezer so you can easily whip up this recipe. 
• Use shredded cheese so it melts evenly. 
• Stir in some veggies like red pepper, caramelized onions, green onions, or broccoli florets.
• Always let the quiche rest for a few minutes before cutting and serving. 

Did you know that shredding your cheese is not only healthier but more economical? Check out my post on why you should grate your own cheese.

More Recipes to Love Next Time

If you are looking for more breakfast recipes, try this Sausage and Crescent Breakfast Casserole Bake (pictured above) Reuben Breakfast Casserole With Crescent Rolls, or this Breakfast Hashbrown Pizza. If you prefer a sweet breakfast you should try this Applesauce Coffee Cake or these Cherry Limeade Sweet Rolls.  

This easy recipe for ham and smoked gouda quiche is going to make brunch your favorite meal of the day! Enjoy!

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Ham and Smoked Gouda Quiche

Flavors of smoked ham and smoked gouda cheese will entice your taste buds and make a wonderful addition to any brunch table!

Course Breakfast/Brunch

Cuisine American

Keyword brunch, gouda cheese, ham, Ham & Smoked Gouda Quiche, holiday brakfast, quiche

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

resting time 10 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 6

Calories 470kcal

Author Michaela Kenkel

Ingredients

• 1 pie crust your own or store bought
• 1/2 cups shallots chopped
• 1/2 pound smoked ham chopped
• 1 cup Arla Dofino Smoked Gouda Cheese shredded
• 4 eggs
• 2 cups Half & Half
• 2 teaspoons chives
• 1 teaspoon salt
• 1/2 teaspoon sugar

Instructions

• Preheat oven to 425 degrees, and line a 9 inch deep dish pie plate with a pie crust.
• Lay chopped shallots in the crust. Top with the chopped ham. Sprinkle with shredded cheese.
• Whisk together eggs and Half & Half, whisk in the salt, sugar and chives. Pour over the top of the cheese.
• Bake for 15 minutes. Reduce oven to 300 degrees and bake for 30 minutes more.
• Let sit for 5 minutes before slicing.

Video

Notes

Whether to prebake or not is up to you. If you want a crisper flaky crust, then blind baking the pie crust is a good idea. 

Store the quiche in an airtight container or wrap it in aluminum foil or plastic wrap and place it in the fridge for 3-4 days or the freezer for 3 months. Thaw in the fridge overnight and reheat in the oven. 

Nutrition

Serving: 1 | Calories: 470kcal | Carbohydrates: 22g | Protein: 25g | Fat: 32g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 200mg | Sodium: 1379mg | Potassium: 390mg | Fiber: 1g | Sugar: 6g | Vitamin A: 682IU | Vitamin C: 2mg | Calcium: 396mg | Iron: 2mg

A BIG thank you to Arla Dofino for sponsoring this Ham & Smoked Gouda Quiche recipe post in 2014.  This post has been updated to improve user experience from its original shared date of November 30, 2014.

The post Ham & Smoked Gouda Quiche appeared first on An Affair from the Heart.

Here in Nebraska, we have lots of Spring teasers. Our weather can fluctuate like no other here, in fact, this week, we have had a record high of 80 degrees on Monday with snow flurries on Tuesday, and temperatures in the single digits today on Wednesday. Yes, we have learned to dress in layers and go with the flow. 

But we know that Spring is right around the corner, and that means the gardens will be going in, Easter and Mother’s Day will be here and that for me also means brunch! Today, I have a great recipe for Frittata to share with you!

This post is sponsored by Nebraska’s own Dorothy Lynch Home Style Dressing & Condiment, but my love of their product and the opinions stated here are all my own.

Dorothy’s Bacon and Potato Frittata

This bacon and potato frittata starts on the stove where you cook the bacon and the potatoes and then add the spinach. The eggs combined with the cream, Dorothy Lynch, cheese, and herbs are added and cooked for a few minutes before transferring them to the oven to bake.   

A truly satisfying and hearty combination of eggs and veggies but you can easily change up the ingredients based on what you’ve got on hand. Take advantage of the fresh spring produce, a welcome change from those winter veggies. 

Frittata Recipe

Perfect for breakfast, lunch, or a light dinner this bacon and potato frittata makes the perfect meal year-round and is especially nice with fresh local produce. 

If meal prep is your thing, this frittata is easily made ahead of time for a super easy weeknight dinner. Leftovers the next day are just as tasty too. This great frittata tastes good hot, cold, or at room temperature. Egg dishes are versatile and perfect any time of the day. 

If you love Dorothy’s Bacon and Potato Frittata, you are sure to love these too: Dorothy’s Potato Salad, Dorothy’s Slow Cooker Glazed Ham, or Dorothy’s Impossible Pie With Bacon and Swiss. 

Easy Frittata Recipe

This egg frittata is similar to a crustless quiche or omelet but it’s partially cooked over the stove and then baked in the oven in your cast-iron skillet. Super simple to pull together, it’s the perfect recipe to feed a crowd or when you’re short on time. 

Ingredients for this Frittata In The Oven

For complete ingredients and instructions scroll to the bottom of this post for the full printable recipe card. 

• Eggs – Any eggs will work in this frittata; white, brown, free range, or organic.
• Dorothy Lynch Dressing – This unique dressing adds a special flavor to the frittata. 
• Half & half – Half and half adds creaminess to the eggs. You can also use whole milk or try heavy cream for a richer frittata. 
• Swiss cheese – Use shredded Swiss cheese to add some cheesy goodness.
• Salt – A touch of salt enhances the flavor.
• Black pepper – Freshly ground black pepper adds more flavor.
• Chives – Fresh minced chives enhance the flavor and add some color. 
• Parsley – Fresh minced parsley also enhances the flavor and adds color. 
• Bacon – Bacon adds a natural saltiness to the frittata.
• Golden potatoes – Skin-on, cubed, golden potatoes add more substance to this dish.
• Green onions – Also known as scallions, sliced, tops separated from the bottoms are added to the frittata and used as a garnish.
• Baby spinach – Chopped baby spinach adds flavor, texture, and color. 

How to make spinach frittata

There are just a few simple steps to making the perfect frittata. 

Preheat oven to 425 degrees F. 

In a large cast iron skillet, cook bacon until golden brown. Remove from the skillet and drain excess grease. Do not wipe the pan clean.

Add potatoes to the skillet and cook over medium heat until lightly browned. 

Next, add the bacon to the potatoes and stir them together. Add in the spinach and cook for about a minute until it wilts.

While the bacon and potatoes cook, whisk together half & half, Dorothy Lynch, and eggs in a large bowl until combined. Mix in salt and pepper, shredded cheese, parsley, chives, and the bottoms of the green onions. 

Pour the egg mixture over the top of the potato mixture. Let cook on the stove until the edges are set. (2 or 3 minutes)

Transfer the skillet to the preheated oven and bake for 15 minutes, or until the center of the frittata is set and the edges are golden brown. 

Let stand for 5 minutes before cutting.  Garnish with additional herbs if desired. 

Bring leftovers to room temperature and then place them in an airtight container in the fridge for 2-3 days. In the freezer, leftovers will keep for up to 3 months. 

Love it? Pin it!

If you love this simple frittata recipe, make sure that you don’t lose it! Pin it to your favorite Pinterest recipe board before you go!

What Is Dorothy Lynch?

“The” Dorothy Lynch was a woman, who created this dressing in the 1940s and served it at a restaurant she and her husband ran at the local Legion Club in St. Paul, Nebraska. The dressing became so popular, that patrons would bring in their bottles to have Dorothy fill them so they could enjoy it at home.  

Dorothy Lynch Home Style Dressing & Condiment can best be described as a sweet and spicy dressing that has a thick and creamy texture. Because of its color, many will assume it’s just another French dressing, but that simply isn’t true at all. French dressing is oil-based, and Dorothy Lynch is tomato-based. The best word to describe its taste is “homemade.” 

How Can I use Dorothy Lynch, except for on a salad?

Don’t get me wrong, Dorothy Lynch Home Style Dressing is amazing on a salad. Most of us Nebraskans came to know it that way.  

But Dorothy Lynch is so much more than salad dressing. It’s delicious as a condiment, dipping fries, pizza, and fried chicken in it is so good!

You can even substitute Dorothy Lynch Light & Lean for a lower-calorie option with the same endless flavorbilities.

But when you get creative and start adding it to recipes? That’s when things get tasty! I have used it in all sorts of ways, you need to give them all a try!

FAQs about this easy vegetable frittata recipe

• What is a frittata? A frittata is an Italian egg-based dish not too dissimilar from a crustless quiche or omelet. 

• What is a frittata vs omelet? A frittata is usually cooked over the stove and then baked in the oven while an omelet is cooked on the stove. 

• What is a frittata vs quiche? A frittata is similar to a quiche in that they are both egg-based dishes. Quiches usually have more dairy in them and most often are baked in a pie crust. 

• What’s healthier frittata or omelet? Both a frittata and an omelet are healthy meal options. Which is healthier depends on the ingredients included in the particular recipe. 

• How do you keep frittata fluffy? Unfortunately, eggs do deflate after you cook them but to maintain as much fluffiness as possible there are a few things you can do; don’t overmix the eggs, make sure the oven is preheated, watch the cooking time, and finally, allow the frittata to rest slightly before serving it. 

Substitutions

Remember that when it comes to making substitutions in recipes, you don’t need to be afraid to get creative and use ingredients that suit your personal taste and dietary preferences. Make it your own!

• Use feta cheese instead of the bacon for the saltiness. Or add goat cheese for more creaminess. 

• Change up the fresh herbs and use basil and oregano instead of parsley for an Italian Frittata. 

• Substitute the half and half for sour cream or yogurt. 

• Try sweet potatoes instead of golden potatoes. 

Tips & Tricks

• Season your cast iron skillet with olive oil before you start to cook. 

• This frittata is a great way to clean out the fridge and use up whatever veggies you have on hand; red bell pepper, cherry tomatoes, or any leftover veggies will work. This is a great way to reduce food waste and save a few bucks on your grocery bill. 

• Be careful not to overcook the frittata or the eggs will be dry. 

More Dorothy Lynch Recipes to Love

I have been blessed to work with Dorothy Lynch for a while now. I have so many delicious ways to use Dorothy Lynch. You can find them all by searching “Dorothy Lynch” on my website. Here are a few to get you started:

• The Original Sloppy Dorothy Sandwich (pictured above)
• Dorothy’s Cheesy Bacon Pull Apart Bread
• Dorothy’s BBQ Pork Chops (with Dorothy Lynch BBQ Sauce)
• Taco Salads with Dorothy Lynch Taco Seasoning and Taco Sauce
• Dorothy’s Hot Taco Dip
  

   

Where to buy Dorothy Lynch

Dorothy Lynch Dressing & Condiment can be purchased at most grocery stores in Nebraska and can be found at select grocery stores west of the Mississippi, including Walmart and Hy-Vee. If you can’t find it there, you can always get your pantry stocked with Dorothy Lynch by shopping at Buy Nebraska.

Be sure and follow Dorothy on Facebook, Instagram, X, and Pinterest, and check out their website for more recipes!

This is the best frittata recipe! It tastes great, is easy to whip up, and pairs well with a side salad (dressed with Dorothy Lynch, of course!) for the perfect spring brunch meal.

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Dorothy's Bacon & Potato Frittata

Indulge in the tasty flavors of this Dorothy’s Bacon and Potato Frittata where fresh eggs, crispy bacon, fluffy potatoes, Swiss cheese, and the distinctive flavor of Dorothy Lynch Dressing come together for the perfect spring brunch. 

Course Breakfast/Brunch

Cuisine American

Keyword Dorothy Lynch, easy frittata recipe, frittata, frittata in the oven, frittata recipe, spinach frittata

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 8 servings

Calories 179kcal

Author Michaela Kenkel

Equipment

• 12-Piece Black Sharp Knife Set with Covers, Cutting Board and Sharpener
• Herb Scissors 
• OXO Good Grips Egg Beater
• Whisks for Cooking, 3 Pack Stainless Steel Whisk 
• Lodge Pre-Seasoned Cast Iron Skillet With Assist Handle, 10.25", Black
• Buy Dorothy Lynch

Ingredients

• 1 dozen 12 eggs
• ⅓ cup Dorothy Lynch Dressing
• ⅔ cup half & half
• 1 cup Swiss cheese shredded
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 Tablespoons fresh chives minced
• 2 Tablespoons fresh parsley minced
• 5 strips of bacon
• 1 cup golden potatoes skins left on, cubed
• 7 green onions sliced, tops separated from the bottoms
• 2 cups baby spinach chopped

Instructions

• Preheat oven to 425 degrees F. 
• In a large cast iron skillet, cook bacon until it is golden brown. Remove from the skillet and drain excess grease. Do not wipe the pan clean. Add potatoes to the skillet and cook until lightly browned. 
• While the bacon and potatoes cook, whisk together half & half, Dorothy Lynch, and eggs in a large bowl until combined. Mix in salt and pepper, shredded cheese, parsley, chives, and the bottoms of the green onions. 
• Add the bacon to the potatoes and stir them together. Add in the spinach and cook for about a minute until it wilts. 
• Pour the egg mixture over the top of the potato mixture. Let cook on the stove until the edges are set. (2 or 3 minutes)
• Transfer the skillet to the preheated oven and bake for 15 minutes, or until set in the center and the edges are golden brown. 
• Let stand for 5 minutes before cutting. 
• Garnish with additional herbs if desired. 

Notes

To Store: Bring leftovers to room temperature and then place them in an airtight container in the fridge for 2-3 days. In the freezer, leftovers will keep for up to 3 months. 

Nutrition

Serving: 1 | Calories: 179kcal | Carbohydrates: 8g | Protein: 8g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Cholesterol: 29mg | Sodium: 507mg | Fiber: 1g | Sugar: 2g

The post Dorothy’s Bacon & Potato Frittata appeared first on An Affair from the Heart.

Buttery crescent roll dough layered with breakfast sausage and vegetables all topped with eggs and cheese makes this Sausage and Crescent Breakfast Casserole Bake a filling morning meal the whole family will love. It’s the absolute best way to feed a large crowd. 

This is the best breakfast casserole I have ever made or eaten, and so easy to prepare and ready in 40 minutes, no overnight required. I have finally found the best breakfast casserole! Do you know how many I have tried over the years that have just been “okay?” Lots.  Like a whole bunch. 

Typically when I make a little something special, I always make one of my quiche recipes.  They always make an appearance at the holidays.  In 2018, I decided that I wanted to do something other than quiche.  I reached out to some of my blogger friends and got many ideas.  But this recipe came from my friend, Brandi, at Aunt Bee’s Recipes.

Sausage Breakfast Casserole Recipe

There’s something comforting about a rich and hearty breakfast casserole. Perfect for those mornings when you really need to fuel up before heading out.  Buttery crescent roll crust topped with soft and fluffy eggs coupled with savory sausage all smothered with melted cheese is the perfect combination of flavors and textures. 

Sausage and crescent roll breakfast casserole

Breakfast casseroles are a great way to use up whatever you’ve got in the fridge. Feel free to change things up and throw in leftover cooked vegetables, uneaten meat, and whatever cheese you have on hand. Nothing is carved in stone with this breakfast casserole recipe. 

If you love this sausage and egg breakfast casserole recipe, you are sure to love these too: Reuben Breakfast Casserole With Crescent Rolls, Cheesy Hash Brown Potato Casserole, or this Swiss Cheese Runza Casserole. 

breakfast casserole with sausage and crescent rolls

This crescent roll breakfast casserole recipe is ideal any time but I think it would be a huge hit at your next baby shower, holiday brunch, Mother’s Day, on Christmas morning, or even when you have overnight guests.  You can easily prepare the ingredients the night before tossing it together the next morning and baking it. If you have a lot going on, preparing the casserole ingredients in advance is always a good idea. Leftovers are great the next day too. 

Ingredients Sausage and Crescent Breakfast Bake

For complete ingredients and instructions scroll to the bottom of this post for the full printable recipe. 

Pillsbury crescent rolls – These rolls can be found in the dairy aisle of the grocery store. Buy the crescent roll dough sheet if you can find it! 

Breakfast sausage – Ground pork Breakfast sausage is what I use. I typically grab Bob Evans for Jimmy Dean. However,  ground turkey sausage, pork sausage, and mild Italian sausage would also work. 

Your favorite veggies – I used yellow onions, mushrooms, a red bell pepper, and a green bell pepper.

Eggs – Any kind of eggs will work in this crescent roll casserole.

Salt and pepper – Add salt and pepper to taste. 

Shredded cheese – I used Three Cheese Cheddar but any kind of cheese will work; plain cheddar cheese, mozzarella cheese, or any hard cheese. 

Scallions – Scallions or green onions, for garnish, if desired.

How to this make sausage and crescent roll breakfast bake casserole recipe

Follow these easy steps to a delicious breakfast casserole. 

First: Brown the sausage with the onions in a large skillet.

When it’s about half done, add in the mushrooms and peppers. 

Cook until the sausage is golden brown. 

Second: Spray a 9×13 baking dish with non-stick cooking spray. Spread the crescent roll dough out in the bottom of the pan and seal the edges to make 1 large sheet.

Top with cooked sausage mixture.

Third: Beat eggs with salt and pepper and then pour the egg mixture over the top of the meat & veggies.

Fourth: Sprinkle shredded cheese over the top and bake the sausage breakfast casserole at 350 degrees for 30 minutes.

Fifth: Allow to rest for 10 minutes before slicing.

Top with scallions, if desired.

Cool to room temperature and store leftovers in an airtight container for 3 days in the refrigerator or up to 3 months in the freezer.

Love it? Pin it!

If you love this egg and sausage casserole recipe, make sure that you don’t lose it! Pin it to your favorite Pinterest recipe board before you go!

FAQs 

Why is my breakfast casserole soggy? If you find your casserole is soggy it could be because you didn’t let it bake long enough or there was too much moisture.

Do you have to refrigerate breakfast casserole before cooking? Many breakfast casseroles require you to make them ahead and refrigerate them overnight before baking. This one does not. 

How do you fix a dry breakfast casserole? If you find your casserole is dry you can add a little milk to it and make sure to cover it tightly with aluminum foil or plastic wrap. 

Substitutions

Remember that when it comes to substituting recipes, you don’t need to be afraid to get creative and use ingredients that suit your taste and dietary preferences. Make it your own!

• Use different meats; try bacon or ham instead of breakfast sausage. Vegetarian meat alternatives will also work.

• Switch up the type of cheese.

• Try a different assortment of vegetables. As long as the measurements are the same, you are good to use whatever you like!

Tips & Tricks

• Save leftover cooked sausage to use in this easy breakfast casserole recipe. 

• For a creamier casserole add softened cream cheese to the eggs. 

• Add a pinch of garlic powder to the eggs for more flavor. 

• Drizzle with a touch of hot sauce for a pop of spice. 

• Cut leftovers into portioned squares, wrap them in parchment paper, and place them in an airtight container in the fridge. Reheat in the microwave for a minute or two. Breakfast meal prep solved. 
• Serve this casserole for dinner with a green salad on the side. An easy and protein-rich meal!

More Recipes to Love

• Breakfast Hashbrown Pizza

• Reuben Breakfast Sandwich Two Ways

• Egg and Hash Brown Breakfast Pie

• Breakfast Burritos

• Breakfast Sliders (pictured above)

• Loaded Breakfast Cups from West Via Midwest

• Baked French Toast with Strawberry Jam from Bowl Me Over

• Spaghetti Squash Italian Sausage Egg Bake from Lisa’s Dinnertime Dish

• Breakfast Casserole Bites from Take Two Tapas

• Mixed Fruit Breakfast Casserole from The Foodie Affair

   

This favorite breakfast casserole is perfect for busy mornings. With simple ingredients, and a make-ahead option it may just be one of the easiest breakfasts you’ll make. 

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Sausage and Crescent Breakfast Casserole Bake

Buttery crescent roll dough layered with breakfast sausage and vegetables all topped with eggs and cheese makes this Sausage and Crescent Breakfast Casserole Bake a filling morning meal the whole family will love. It’s the absolute best way to feed a large crowd. 

Course Casserole

Cuisine American

Keyword crescents rolls, quick breakfast casserole, Sausage & crescent breakfast bake, simple egg casserole with sausage

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 12 pieces

Calories 286kcal

Author Michaela Kenkel

Equipment

• Meat Chopper, 5 Curve Blades Ground Beef Chopper
• 12-Piece Black Sharp Knife Set with Covers, Cutting Board and Sharpener
• 9x13 Pyrex Baking Dish with a Lid

Ingredients

• 1 package Pillsbury crescent rolls
• 1 pound ground breakfast sausage
• 2 cups of your favorite veggies diced, I used onions, mushrooms and red and green bell pepper
• 6 eggs beaten
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups of shredded cheese I used Three Cheese Cheddar
• Scallions for garnish if desired

Instructions

• Brown sausage with the onions. When it's about half done add in the mushrooms and peppers, cook until done.
• Spray 9x13 pan with non-stick cooking spray. Roll out crescent rolls in the bottom of the pan and seal the edges to make 1 large sheet. Top with cooked sausage mixture.
• Beat eggs with salt and pepper and pour eggs over the top of the meat & veggies.
• Sprinkle shredded cheese all over and bake at 350 degrees for 30 minutes.
• Allow to rest for 10 minutes before slicing. Top with scallions if desired.

Video

Nutrition

Serving: 1 | Calories: 286kcal | Carbohydrates: 6g | Protein: 17g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 11g | Cholesterol: 153mg | Sodium: 618mg | Fiber: 1g | Sugar: 2g

The post Sausage and Crescent Breakfast Casserole Bake appeared first on An Affair from the Heart.

I promised you two things this year – more easy meals and more air fryer recipes, and today – you get BOTH! This Quick Sausage and Potatoes recipe is fast and yet hearty all a the same time. Plus – great leftovers, too! Can you say lunch the next day? Yes, please!

Air Fryer Sausage and Potatoes

I’m always looking for easy air fryer recipes as they are perfect when I need to get a meal on the table quickly.  You can’t beat that air fryer meals are also one-pot meals too so clean up is a breeze. Once you try this recipe for air fryer sausages and potatoes I am sure you’ll agree. I like to serve these air fryer potatoes and sausage with a side of green beans and a green salad for a meal the whole family will love. 

Air Fryer Country Potatoes

Perfect all year round, with ingredients you can easily find, this air fryer recipe is great for dinner but also makes a great lunch alternative. If you like to prep things ahead of time, you can easily assemble the spices and have them ready to go when you want to cook the sausage and veggies.

Alternatively, cook up this air fryer meal during your Sunday meal prep session and all you’ll need to do is heat it up to serve it. This is a great option if you’ve got a busy week and you want to have something ready to go so everyone can feed themselves. 

If you love this recipe for air fryer sausage and potatoes you are sure to love these too:  Air Fryer BBQ Chicken Tenders,  Air Fryer Toasted Ravioli, or this Air Fryer Chicken Fried Steak. 

Air Fryer Sausage Potatoes and Onions

With minimal meal prep required and a handful of basic ingredients, this air fryer sausage recipe with potatoes and onions is a simple family-friendly meal. 

If you’ve been wondering if sausages are good in the air fryer, you’ll find the air fryer cooks them up so they are crisp on the outside yet tender and juicy on the inside. Just try this recipe and you’ll be able to taste it for yourself!

Ingredients for Air Fryer Sausage and Potatoes

For complete ingredients and instructions scroll to the bottom of this post for the full printable recipe. 

• Baby potatoes – Baby potatoes or little potatoes work very well in the air fryer, make sure they are quartered.
• Onion – I used a yellow onion but any kind will work, cut into wedges.
• Bell pepper – Red bell peppers, sliced, add a pop of color as will orange, yellow, or green bell peppers.
• Olive oil – Extra virgin olive oil is my preferred but any kind will work. 
• Spices – Italian seasoning, garlic powder, chili powder, and salt come together for the tasty spice blend.                     
• Chorizo – I use chorizo. Andouille sausage or Polska Kielbasa also works great! I always reach for smoked sausage, because it is already cooked, making the 5-minute cooking time possible.             
• Parsley – Chopped fresh parsley for garnishing. Or try cilantro!

How to make air fryer sausage and potatoes

This air fryer recipe comes together quickly and easily. 

First: Add olive oil, Italian seasoning, garlic powder, salt, and chili powder to a large mixing bowl. Whisk to combine.                             

Second:  Place potatoes, onion, and bell peppers in the large bowl.

Cover with olive oil/spice blend and toss to coat.

Third: Transfer the potato mixture to the basket of a 6-quart air fryer and air fry for 15-20 minutes at 400F, shaking the basket halfway through the cooking time.                             

Fourth: Remove the air fryer basket and add the sausage.

Air fry for another 5 minutes.

Fifth: Serve with freshly chopped parsley and a sprinkling of black pepper.

Leftover air fryer sausage will keep well in the refrigerator for up to 4 days in an airtight container.  You can freeze the leftovers for up to 3 months in a freezer-safe container. 

Leftovers are also great for lunch or even breakfast the next day. Add a soft-boiled egg and some toast and you’ll be all set with a hearty meal to start your day.  Reheat in your air fryer, over the stove, or in the microwave.              

Love it? Pin it!

If you love this recipe for sausage and potatoes in the air fryer make sure you don’t lose it! Pin it to your favorite Pinterest recipe board before you go!

FAQs about air fryer sausage and potatoes

• Do you have to pierce a potato before baking in the air fryer? It is recommended to pierce the skin of a potato before baking it in the air fryer so steam can escape. Piercing also helps prevent overcooking and exploding of the potato.
• How to cook Hillshire farm smoked sausage in the air fryer? Place the sliced Hillshire Farm smoked sausage pieces in the air fryer basket of the preheated air fryer. Leaving space around each piece, set the timer for 10-15 minutes and let it cook. Note depending on how thick or thin you cut the pieces the time may vary by a minute or so. Here’s a recipe with the details for cooking Hillshire Farm smoked sausage. 
• Can you put Jimmy Dean sausage in the air fryer? Yes! Jimmy Dean sausages will cook up well in the air fryer. If you’re looking for a recipe, try this one. 
• Can you cook raw sausage in an air fryer? Yes, raw sausages will cook up well in the air fryer though their cook time may be slightly longer than cooked sausage. 

Substitutions

Remember that when it comes to making substitutions in recipes, you don’t need to be afraid to get creative and use ingredients that suit your personal taste and dietary preferences. Make it your own!

• Change up the sausage and use Italian sausage, Polish sausage/kielbasa sausage, or chicken sausage, or if you have a different type of sausage you like, go ahead and use it.  Even your favorite breakfast sausage will work. 

• Mix some onion powder into the seasoning or use Cajun seasoning to spice things up. 

• Use sweet potatoes cut into large chunks instead of white potatoes. 

Tips & Tricks

• Serve with some bbq sauce or honey mustard on the side.

• Sprinkle with crumbled feta cheese. 

• Spray the air fryer basket with nonstick cooking spray for easier cleanup. 

• Cooking times vary from one air fryer to another so use a meat thermometer to check for doneness. To ensure you have fully cooked sausage, make certain they are cooked to an internal temperature of 155-165 degrees F. 

• Store leftovers in an airtight container or gallon-size zip-top bag once they’ve come to room temperature.

• Cut the potatoes and onions the same size so they cook up at the same pace in this quick dinner.

More Recipes to Love

• Air Fryer Bacon

• Grilled Italian Sausage With Peppers and Onions

• Tortellini Soup With Sausage

• BBQ Smoked Sausage Sandwiches With Kraut

• Green Chile Quiche With Sausage

• Grilled Polish Sausage With Sauerkraut

Grab my Free Printable Air Fryer Cheat Sheet and Browse ALL of My Air Fryer Recipes

If you’re looking for a flavorful meal with easy prep, this air fryer recipe will make a great addition to your recipe repertoire. The delicious flavor of this sausage meal with the crispy texture of the seasoned potatoes is sure to be devoured by all. 

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Air Fryer Sausage and Potatoes

This recipe for Air Fryer Sausage and Potatoes is a one-dish meal you’ll want to make on repeat. Seasoned potatoes, onions, bell peppers, and sausage are cooked to perfection in the air fryer and on the dinner table in about 30 minutes. The ideal meal for busy weeknights.

Course Air Fryer

Cuisine American

Keyword 30 minute meal, Air Fryer, air fryer potatoes, bell peppers, best air fryer recipes, chorizo, easy air fryer recipe, easy meal, onions, potatoes, Sausage

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 466kcal

Author Michaela Kenkel

Equipment

• Herb Scissors 
• Glass Batter Bowl
• Whisks for Cooking, 3 Pack Stainless Steel Whisk 
• 12-Piece Black Sharp Knife Set with Covers, Cutting Board and Sharpener
• Hamilton Beach Air Fryer Oven Digital and Programmable, Nonstick (35050), 2.5 Liters, Black
• COSORI Pro II Air Fryer Oven Combo, 5.8QT

Ingredients

• 1 pound baby potatoes quartered
• 1 onion cut into wedges
• 1 bell pepper sliced
• 2 Tablespoons olive oil
• 1 teaspoon Italian seasoning
• 1 teaspoon garlic powder
• 1/2 teaspoon chili powder
• Salt too taste
• 7 ounces smoked chorizo or andouille sausage, sliced
• Fresh parsley for garnish, optional

Instructions

• Add olive oil, Italian seasoning, garlic powder, salt, and chili powder to a large mixing bowl. Whisk to combine.
• Add the potatoes, onion, and bell peppers to the bowl and toss to coat.
• Transfer the potato mixture to the air fryer basket and air fry for 15-20 minutes at 400F, shaking the basket halfway.
• Remove the air fryer basket and add the sliced sausage, air fry for another 5 minutes.
• Serve with freshly chopped parsley. 

Notes

This recipe is made with smoked sausage, which means it is already cooked. If you are using fresh sausage, I recommend cooking it most of the way first. It needs to have an internal temperature of 165 degrees F to be safe to eat.

Nutrition

Serving: 1 | Calories: 466kcal | Carbohydrates: 30g | Protein: 18g | Fat: 31g | Saturated Fat: 10g | Polyunsaturated Fat: 19g | Cholesterol: 54mg | Sodium: 922mg | Fiber: 3g | Sugar: 3g

The post Air Fryer Sausage and Potatoes appeared first on An Affair from the Heart.

Something about a baked casserole gets everyone excited about their morning meal. This is the best indulgent baked French toast casserole as it is loaded with cream, and eggs and topped with brown sugar and cinnamon streusel which will make those sleepy heads stir with the sweet smell of cinnamon and vanilla as it bakes. 

This easy French toast makes the perfect Christmas morning breakfast, is ideal for a weekend brunch, a family get-together, and definitely, something mom would love on Mother’s Day.  

Serve with some fresh berries or seasonal fruit on the side with honey or maple syrup and you’ll have everyone asking for seconds. 

If you’re looking for more breakfast casseroles, try Reuben Breakfast Casserole With Crescent Rolls, Sausage, and Crescent Breakfast Bake, or these Brunch Enchiladas With Ham. 

Ingredients Needed To Make Baked French Toast

For the French Toast:        

French bread- I used one loaf, cut into 2-inch chunks but you can also use a baguette or brioche bread to make this recipe for French toast bake. 

Heavy cream- Heavy cream gives this baked French toast recipe a rich flavor but you can also use half and half. 

Whole milk- Whole milk also adds richness but low fat or skim will also work. Plant-based milk like almond milk or soy milk can also be used. 

Eggs- The traditional French toast ingredient! Any kind of eggs will work. 

Vanilla extract- I prefer to use real vanilla extract. 

Spices- I used a combination of cinnamon and nutmeg. 

For the topping:    

All-purpose flour

Brown sugar- Brown sugar is better than white sugar for the topping so make sure not to substitute. 

Butter-  Salted or unsalted both work, bring cold butter to room temperature. 

Spices- I used a combination of cinnamon and nutmeg in this crumb topping.   

How to make this French toast casserole

First: Spray a large baking dish with non-stick cooking spray and add the bread cubes.

Second: In a large bowl, combine the eggs, whole milk, heavy cream, sugars, vanilla extract, cinnamon, and nutmeg. Whisk until fully combined.

Third: Pour the egg mixture over the bread cubes and cover with plastic wrap or aluminum foil. Allow the oven French Toast Bake to stand in the casserole dish for at least two hours. 
                             

To make the topping:

First: Add all the ingredients to a bowl and use your fingers or a pastry cutter to combine them until coarse crumbs form. You can also use a food processor to make the topping.

Second:  Sprinkle the topping on top of the casserole of bread cubes.

Third: Bake at 350 degrees F until the topping turns golden brown, about 50 minutes.

Serve the French toast casserole warm with extra honey or pure maple syrup. 
 

Leftovers, if you have any, will keep for up to 4 days in the fridge and 3 months in the freezer in an airtight container.      

Love it? Pin it!

If you love this baked French toast recipe, make sure you don’t lose it! Pin it to your favorite Pinterest recipe board before you go!

FAQs

• How do you make French toast so it’s not soggy? To help reduce the chances your French toast will end up soggy try not to use fresh bread that’s too thinly sliced. Thick, crusty day-old bread is less likely to get soggy. 
• How do you keep French toast crisp? To keep French toast crisp, don’t let the bread soak up too much of the egg and milk mixture, and evenly space the bread out in the casserole dish. For traditional French toast, you can toast the bread before dipping, and don’t let the bread sit too long in the custard mixture. 
• Do you use butter or oil for French toast? Butter will definitely give French toast a richer flavor but you could use a combination of butter and oil. 
• How do you make French toast not soggy after baking? If you want to reduce your chances of ending up with soggy French toast you can toast the bread beforehand. Once the French toast is baked let it sit without covering it as the moisture from the heat can make it soggy if it is covered.
• Why is my French toast casserole soggy? If your casserole is soggy it could be because your bread is too soft and you added too much milk and egg mixture. 

SUBSTITUTIONS

• Change the bread and try whole wheat, egg bread, sourdough bread, brioche bread, or your favorite bread in this French Toast Breakfast Bake recipe. 

• For a more indulgent French toast bake use croissants instead of bread.

• Instead of heavy cream, you can use half and half.

• Modify the spices and use all cinnamon or all nutmeg instead of both, or add a touch of clove to add even more warming spices. 

Tips & Tricks For This French toast bake recipe

• Cut the bread into the same size chunks.

• Store leftovers for up to 4 days in an airtight container in the fridge or freeze for up to 3 months. You can also freeze individual portions so you can easily grab them one at a time.

• This easy French toast casserole recipe is the perfect way to use up stale bread so don’t throw it away. 

• If you find your bread is too soft, cut it into cubes and place it in a single layer on a baking pan to dry out for a few hours.

• Top the casserole with fresh whipped cream.

• Layer in some fresh fruit. Berries would work really well. 

Brunch Recipes to Love

Love brunch? Us, too! It’s a great way to gather people for a meal together, and many recipes are easily made ahead. Plus — typically there are mimosas involved. *wink*

Here are some more great brunch recipe ideas:

• Brunch Enchiladas with Ham
• Banana Bread Pancakes
• Sour Cream Coffee Cake
• Baked Banana Fritters
• Bacon & Swiss Quiche
• Blueberry Toaster Strudel
• Tomato Pie
• Pączki (Polish Donuts)

If you’re looking for a baked French toast casserole for your next weekend morning meal this is your recipe. This brunch recipe made with simple ingredients will definitely be a big hit.

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Baked French Toast with Streusel Topping

Baked French Toast -the ultimate breakfast with French bread and spices, baked with a crunchy streusel that will indeed rouse any sleepy head.

Course Casserole

Cuisine American

Keyword Baked French Toast recipe, best, Cinnamon, crumb topping, easy, eggs, french bread, French Toast, French Toast Bake casserole, French Toast Bake recipe, French Toast Breakfast Bake recipe, French Toast casserole, nutmeg, oven French Toast Bake, recipe for French Toast Bake, warming spices, with Streusel topping

Servings 12

Calories 422kcal

Author Michaela Kenkel

Equipment

• Pyrex 3 Piece Glass Measuring Cup Set, Includes 1-Cup, 2-Cup, and 4-Cup
• Hudson Essentials Stainless Steel Measuring Cups Set (6 Piece Set)
• Magnetic Measuring Spoons Set of 6 Stainless Steel Dual Sided Stackable Teaspoon for Measuring Dry and Liquid Ingredients
• Glass Batter Bowl
• 9x13 Pyrex Baking Dish with a Lid
• Whisks for Cooking, 3 Pack Stainless Steel Whisk 

Ingredients

• For the French Toast:
• 1 loaf of French bread cut into cubes
• 1 cup heavy cream
• 1 1/2 cups whole milk
• 8 eggs
• 1/2 cup packed light brown sugar
• 1/3 cup granulated sugar
• 2 tsp vanilla extract
• 2 tsp ground cinnamon
• 1 tsp ground nutmeg
• For the topping:
• 3/4 cup all-purpose flour
• 1/2 cup packed light brown sugar
• 1/2 cup butter room temperature
• 2 tsp cinnamon
• 1 tsp nutmeg

Instructions

• Prepare the Casserole: Spray a large baking dish with non-stick cooking spray and add the bread cubes to the dish.
• In a mixing bowl, combine the eggs, whole milk, heavy cream, sugars, vanilla extract, cinnamon, and nutmeg. Whisk until fully combined.
• Pour the mixture over the bread cubes and cover with plastic wrap. Allow to stand for at least two hours.
• Prepare the Streusel Topping: Add all the ingredients to a bowl and use your fingers or a pastry cutter to combine all the ingredients until coarse crumbs form.
• Sprinkle the topping over the bread cubes and bake at 350 degrees F for 50 minutes.
• Serve warm with extra honey or warm maple syrup,

Notes

Leftovers will keep for up to 4 days in the fridge and 3 months in the freezer in an airtight container.      

Nutrition

Serving: 1 | Calories: 422kcal | Carbohydrates: 50g | Protein: 11g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 170mg | Sodium: 367mg | Fiber: 2g | Sugar: 24g

The post Baked French Toast with Streusel Topping appeared first on An Affair from the Heart.

Why wait until dinner for enchiladas when you can start your morning with this scrumptious Brunch Enchiladas recipe? Diced ham, green onion, and cheese all wrapped in a soft flour tortilla with bechamel sauce. Top them with your favorite Mexican toppings and dig in. Breakfast never tasted so delicious!

It’s funny how many brunch recipes I have when I have never really been a “breakfast person.” I do however love to host brunches because your options for breakfast food are just endless. And, well, there are usually Mimosas involved too. 

Mimosas, aside, however,  one of my favorite breakfast foods is this recipe that I keep coming back to, this breakfast enchiladas recipe. These overnight breakfast enchiladas are just pure cheesy goodness, loaded with fresh ham, green onions, and a rich bechamel sauce, they are always a huge hit.  We like them with some salsa, sour cream, and guacamole on the side. The perfect Mexican breakfast feast.

If you are looking for more breakfast inspiration try these Breakfast Sliders made with pork sausage,  this Sausage and Crescent Bake, or this Breakfast Hashbrown Pizza that is topped with both ham and bacon!

This post is sponsored by Iowa Pork but my opinions and my lifelong love of pork recipes and Iowa Pork is all my own.

SOME OF THE ITEMS BELOW CONTAIN AFFILIATE LINKS; I AM A PARTICIPANT IN THE AMAZON SERVICES LLC ASSOCIATES PROGRAM, AN AFFILIATE ADVERTISING PROGRAM DESIGNED TO PROVIDE A MEANS FOR US TO EARN FEES BY LINKING TO AMAZON.COM AND AFFILIATED SITES. I AM ALSO AN AFFILIATE FOR OTHER BRANDS. HOWEVER, I ONLY PROMOTE THINGS THAT I LOVE AND THINK YOU WILL LOVE, TOO.  FOR MY ENTIRE DISCLOSURE POLICY PLEASE CLICK HERE.

DID YOU KNOW THAT ONE-THIRD OF THE PORK RAISED IN THE UNITED STATES COMES FROM IOWA?

I bet many of you don’t know this, but my husband grew up on a farm in rural Iowa.  His dad grew corn and soybeans and raised hogs, and he owned the local fertilizer and anhydrous business. 

When I took my first trip to the farm to meet his parents, they couldn’t get over what a “city girl” he had brought home.  I know, if you are reading this from NYC or LA, you probably think, “Omaha?? Big City??” But compared to his town of 300, it’s a big city. 

I had never seen a hog up close or even knew what a combine was.  We spent many many weekends there in the early days of our marriage and family.  Our kids grew up riding in tractors, feeding the farm cats, and knew what it meant when he said “That’s the smell of money.”

You see, those crops and those hogs were their livelihoods.  When you purchase pork in your grocery store anywhere across the United States, you are supporting local family farms in Iowa and other parts of the U.S. No matter how big or small the farm is, know that there is always a family behind it doing the work.   

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Brunch Enchiladas with Ham

Why wait until dinner for enchiladas when you can start your morning with this scrumptious Brunch Enchiladas recipe? Diced ham, green onion, and cheese all wrapped in a soft flour tortilla with bechamel sauce. Top them with your favorite Mexican toppings and dig in. Breakfast never tasted so delicious!

Course Breakfast/Brunch

Cuisine American/ Mexican

Keyword Bechamel sauce, breakfast enchilada recipe, breakfast enchiladas, breakfast enchiladas overnight, brunch enchiladas, Brunch Enchiladas with Ham, cheese, cinco de mayo Mexican breakfast, enchiladas for breakfast, ham, make ahead breakfast enchiladas, onions, overnight breakfast enchiladas

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Additional Time 8 hours hours

Total Time 8 hours hours 45 minutes minutes

Servings 8 servings

Calories 492kcal

Author Michaela Kenkel

Equipment

• 12-Piece Black Sharp Knife Set with Covers, Cutting Board and Sharpener
• Whisks for Cooking, 3 Pack Stainless Steel Whisk 
• Glass Batter Bowl
• 9x13 Pyrex Baking Dish with a Lid

Ingredients

• 3 cups fully cooked ham cubed
• 1/2 cup green onions sliced
• 8, 8 " flour tortillas
• 2 1/2 cups shredded Mexican blend cheese divided
• 2 Tablespoons all-purpose flour
• 2 cups Half-and-Half
• 6 eggs beaten
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

Instructions

• Spray a 9 x 13 pan with non-stick cooking spray. 
• Combine your onions with your ham. Put approximately 1/3 of a cup down the center of your tortilla, top with 2-3 Tablespoons of cheese. Roll “enchilada style” and place seam side down in the pan. Do this for all 8 tortillas.
• In a mixing bowl combine the eggs with the flour, half and half, salt and pepper. Beat until mixed thoroughly. Pour over tortillas. Cover and refrigerate for at least 8 hours. 
• Remove the enchiladas 30 minutes before you are ready to bake them. Top with remaining cheese. 
• Pre-heat oven to 350 degrees.
• Bake covered for 25 minutes. Uncover and bake for 15 minutes more. The cheese will be melted and bubbly.
• Let stand for 10 minutes before serving. Serve with salsa, sour cream, guacamole, whatever your heart desires!

Notes

You can use cheddar cheese to make them milder. Or pepper jack if you want to spice things up!

Nutrition

Serving: 1 | Calories: 492kcal | Carbohydrates: 33g | Protein: 31g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 11g | Cholesterol: 226mg | Sodium: 1001mg | Fiber: 2g | Sugar: 4g

The post Brunch Enchiladas with Ham appeared first on An Affair from the Heart.

This recipe was originally posted in honor of National Pizza Month – but today – it’s new and improved and I am sharing it in honor of Reuben Madness Month!

Thanks to Frank’s Kraut, I am kicking off National Pizza Month with this awesome Reuben Pizza made with Frank’s Kraut, my new favorite pizza with the BEST kraut of ALL time!

This recipe for Reuben pizza starts out like any other, with a homemade or pre-made 12-inch pizza crust, pre-baked. For the sauce, what else, but Thousand Island dressing!?

Then it all goes somewhere crazy good … that’s when you chop up your corned beef.

I had my deli cut me a couple of big pieces about 1/2 inch thick. Then I cubed it up. My family LOVES corned beef.  I not only had the kids standing around me swiping pieces as I put them in the bowl, but I also had two puppies at my feet begging for their share. Good thing I bought extra.

This is a sponsored conversation written by me on behalf of Frank’s Kraut®. The opinions are all my own.

Frank’s Kraut

My favorite way to buy Frank’s Kraut is in their poly bags.  Two pounds of sauerkraut, take out what you need, then pop the rest of it in an airtight container (I use a mason jar) and store it in the fridge.

If you are looking for more Reuben-inspired recipes based on the iconic sandwich, I have got loads of them! Crockpot Reuben Dip, Reuben Style Tortilla Roll Ups, Reuben Burger, and this Reuben Mac ‘n Cheese are just a few. 

Reuben Pizza Ingredients

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

• Pizza crust – Pre-baked 12” pizza crust -refrigerated store-bought pizza dough all work.  Or try my homemade pizza dough!
• Corned Beef – cut about 1/2″ thick and cubed
• Thousand Island Dressing – store-bought or try my homemade version.
• Swiss cheese – shredded
• Mozzarella cheese – shredded. You can buy it pre-shredded, but you will be so pleased if you take an extra couple of minutes to shred your own cheese. 

• Frank’s Kraut – when you are making an Epic pizza like this, why would you settle for less?

How to make Reuben pizza

Preheat oven to 425 degrees. 

Pre-bake the crust according to instructions.

Spread the dressing almost to the edges of the dough, then add diced corned beef, then the sauerkraut, and finally the cheese.

Bake for 10 minutes or until cheese is melted and a deep golden brown.

Serve the corned beef pizza piping hot!

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If you love this recipe for Reuben Pizza, pin it to your favorite Pinterest recipe board before you go so that you can find it when you want to make it!

How to Reubenize Anything

Over the years, Frank’s Kraut and I have made bunches of Reubenized recipes like this pizza here. Between the two of us, we have Reubenized all sorts of things!

Looking for appetizers? Reuben Wonton Purses, Reuben Totchos, or these Puff Pastry Reuben Pinwheels are crowd favorites!

Of course, you can’t go wrong with a traditional Reuben Sandwich or a Turkey Reuben Sandwich (aka The Rachel.)

Some Reuben comfort food classics – Reuben Pot Pies, Cream of Reuben Soup, Reuben Mac ‘n Cheese, and Reuben Stuffed Baked Potatoes always hit the spot.

Can’t wait for lunch? Have Reuben Quiche, Reuben Breakfast Sandwiches, or Reuben Breakfast Casserole for Breakfast!

FAQs

• What is a Reuben made of? A Reuben sandwich is made with corned beef, swiss cheese, sauerkraut, and Thousand Island dressing and served on rye bread.  Some people like to add dill pickles to their sandwiches or substitute Russian dressing in place of Thousand Island.

• What kind of meat is Reuben made from? A Reuben is usually made with corned beef.

• How many calories are in a slice of Reuben pizza? The nutrition information will really vary depending on how much or how little of each ingredient you use. You can find a nutritional estimate in my recipe card here.

• Is a Reuben the same as a corned beef sandwich? A corned beef sandwich is also usually served on rye bread but it often has mustard or ketchup and not Russian or Thousand Island salad dressing. It likely doesn’t have sauerkraut either.

THE BENEFITS OF SAUERKRAUT

There are many health benefits to eating sauerkraut both from the cabbage and the fermentation process. Sauerkraut can aid in digestion due to the presence of probiotics and high fiber. It is also high in vitamins such as Vitamin C & K, folate, iron, magnesium, and potassium.

It has been shown to aid in losing weight as it is low in calories, sugar, and fat, plus high in fiber which helps you to feel full longer. Adding a portion of sauerkraut daily can strengthen your immune system, improve your digestion, possibly reduce your risk of certain diseases, and even help you lose weight!

SEE ALL OF MY SAUERKRAUT RECIPES HERE!

Substitutions and Variations

• I use the pizza crust you just add water to make the dough. The same would go for a refrigerated crust. Poke holes all over the crust before baking to prevent air bubbles. If you are purchasing a store-made, already-prepared crust you may not need to pre-bake it.
• If you don’t have corned beef pastrami would also work.
• Change up the cheeses and use a combination of different cheeses. 
• Make this a breakfast pizza and crack a few eggs on top before baking it. 

Tips & Tricks

• Use an electric knife to cut the corned beef for this Reuben pizza recipe
• Let refrigerated pizza dough come to room temperature before spreading it out into a crust. Place the dough on a lightly floured surface or large cutting board to spread it into a large circle. 
• A pizza peel or preheated pizza stone will also help the dough cook up nice and crisp.
• Add in a teaspoon of caraway seeds if you are making your own pizza crust with all-purpose flour for a more authentic Reuben flavor.
• Spray the bottom of a large cookie sheet with some non-stick spray so the dough doesn’t stick and it gets a little crispy.
• Using a pre-baked pizza crust does help keep things mess-free, and it’s quick and easy!
• Store leftovers in an airtight container or wrapped in plastic wrap.

Take some time to visit Frank’s Kraut, find out where to buy the best sauerkraut on the planet, and read about the wonderful benefits of adding it to your diet.  

Follow them on Facebook, Instagram, Pinterest and Twitter to score all kinds of great recipes!

FOLLOW MY SAUERKRAUT BOARD ON PINTEREST!

PIZZA RECIPES

Pizza is my jam. Friends, I have so many unique pizza recipes here for you to enjoy. Traditonal, like Supreme Pizza, deep dish like Detroit Pizza and a little off the wall like Spinach Artichoke Pizza and Buffalo Chicken Pizza. Use my recipe for Homemade Pizza Dough recipe for any of these recipes or pick up one at the grocery. 

Or get those pizza flavors you crave in non-traditional ways like in this Pizza Pasta recipe, Pizza Dip or Pepperoni Pizza Grilled Cheese Sandwiches!

Check out all of my Pizza Inspired Recipes!

Pizza night never looked so good, am I right? Let’s make Reuben Pizza!

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Reuben Pizza

Reuben Pizza is a Reuben Sandwich turned PIZZA! Corned beef, Sauerkraut, Thousand Island, and Swiss and Mozzarella Cheese baked atop a pizza crust until ooey and gooey. Pizza Night will never be the same!

Course Beef

Cuisine American

Keyword corned beef pizza, recipe for Reuben Pizza, Reuben pizza, Reuben Pizza Ingredients, Reuben pizza recipes, Reuben pizza rye crust, Reubens pizza

Prep Time 12 minutes minutes

Cook Time 10 minutes minutes

Total Time 22 minutes minutes

Servings 12 " pizza/8 slices

Calories 446kcal

Author Michaela Kenkel

Equipment

• Frank's Kraut, 14oz (24 pack)
• 12-Piece Black Sharp Knife Set with Covers, Cutting Board and Sharpener
• Cuisinart CPS-445, 3-Piece Pizza Grilling Set, Pizza Stone
• KitchenAid Classic Pizza Wheel
• 14” Pizza Cutter by KitchenStar | Rocker Style
• OUII Aluminum Pizza Peel Metal - 12 x 14 Inch

Ingredients

• 1 12" pizza crust, pre-baked
• 1 pound Corned Beef cut about 1/2" thick and cubed
• 1 cup Frank's Kraut
• 1/2 cup Thousand Island Dressing
• 8 ounces Swiss cheese shredded
• 4 ounces Mozzarella cheese shredded

Instructions

• Preheat oven to 425 degrees. Pre-Bake crust according to instructions, or until it just begins to brown.
• Top with dressing, then corned beef, then sauerkraut, then cheese.
• Bake for 10 minutes or until cheese is melted and golden brown.
• Serve piping hot!

Notes

I use the pizza crust you just add water to make the dough. The same would go for a refrigerated crust.

Poke holes all over the crust before baking to prevent air bubbles. If you are purchasing a store-made, already-prepared crust you may not need to pre-bake it.

Make your own Homemade Pizza Dough to make it EXTRA special!

Nutrition

Serving: 1 | Calories: 446kcal | Carbohydrates: 6g | Protein: 25g | Fat: 36g | Saturated Fat: 15g | Polyunsaturated Fat: 17g | Cholesterol: 113mg | Sodium: 1170mg | Fiber: 1g | Sugar: 4g

This recipe was originally shared on October 1, 2015. It has been updated to improve user experience and reshared on March 3, 2023.

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

Every year on Christmas Eve, my mom prepares a bone-in spiral-cut ham. One of the things that I love about our holiday traditions, is that I know exactly what to expect for the meal because it is the same every year. Ham, Broccoli, Rice & Cheese Casserole, Hashbrown Potato Casserole, corn, and rolls.

Then, the following week, she prepares this Ham & Bean Soup in her pressure cooker. She has the old-style pressure cooker, the same one she has had my entire life.

This soup recipe comes from my grandma, her mother. She called it Lima Bean Soup but mom has always referred to it as Ham and Bean Soup. This great recipe is the perfect way to feed the whole family a warm bowl of soup. Perfect for a weeknight dinner or weekend lunch.  It tastes even better the next day. (if you have any leftovers)  

This post is sponsored by Iowa Pork but the opinions here and my love of Iowa Pork are all my own. 

SOME OF THE ITEMS BELOW CONTAIN AFFILIATE LINKS; I AM A PARTICIPANT IN THE AMAZON SERVICES LLC ASSOCIATES PROGRAM, AN AFFILIATE ADVERTISING PROGRAM DESIGNED TO PROVIDE A MEANS FOR US TO EARN FEES BY LINKING TO AMAZON.COM AND AFFILIATED SITES. I AM ALSO AN AFFILIATE FOR OTHER BRANDS. HOWEVER, I ONLY PROMOTE THINGS THAT I LOVE AND THINK YOU WILL LOVE, TOO.  FOR MY ENTIRE DISCLOSURE POLICY PLEASE CLICK HERE.

Grandma’s Ham and Bean Soup

Most people who try this soup for the first time are surprised by its color, my husband included. Typically, ham and bean soup is more white in color, I know that is how my husband’s mother made it. 

Our family recipe always used tomato juice instead of stock or water. It intensifies the flavor simply and deliciously. 

Ways to Use Leftover Ham

Groceries are more expensive than ever. This year I have pledged to show my readers how to stretch their dollar and their meals by giving them options to take one meal and turn that meal into countless others. My Grandma’s Ham and Bean Soup is the perfect example.

My grandma never wasted food. She was an amazing cook, and this soup shows how using the ham bone from a previously cooked ham, combined with a few pantry staples and give you a warm and comforting meal. 

More recipes that use leftover ham: Hawaiian Ham Balls, Smoked Ham & Gouda Quiche, Chicken Cordon Blue Casserole

THE DIFFERENCE BETWEEN SMOKED AND CURED HAMS

I know some people that confuse smoked hams with cured hams. Just to make matters more confusing, there are also “fresh” as well as “smoked and cured” hams. A cured ham means the ham has been soaked in a brine solution but may come either cooked or uncooked. Fresh ham refers to the type of cut which is the back top thigh of the leg.

Fresh ham is neither cured nor cooked so it must be cured and cooked first! You will be able to see on the label clearly if the ham is “ready to eat” or must be cooked first. Usually, you only get fresh ham if you ask the butcher for it. The hams you see in the meat department of your grocery store are typically cooked, cured, and possibly smoked and cured.

The photos you see here are of a Double Smoked Ham with a Homemade Honey Glaze. I make it on the Traeger. It’s our favorite way to prepare ham at home.

Internal Cooking Temperature of Ham

You may wonder if the internal cooking temperature of smoked or precooked ham really matters, and the answer is yes. Even if a ham is previously cooked or smoked, when cooking it at home, you will want the internal temperature of the ham to reach 140 degrees Fahrenheit with a meat thermometer. 

Iowa Pork’s Website contains precise cooking times and temperatures for all cuts of pork. They even have this handy guide. Bookmark it to easily refer to it. 

How To Tell if Ham & Bean Soup is Done?

For this soup recipe, there is no guessing on whether or not the ham is done. It’s cooked prior to adding the ham and the ham bone to the Instapot to complete the process of making the soup. The soup is done when the ham falls from the bone and the beans are tender. 

Ingredients Needed To Make This Ham and Bean Soup Recipe

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

• Hambone – I used one ham bone with ham left on it but you can also use ham hocks or ham shanks. If you want a more meaty soup, chop up some ham from the grocery store and toss it in.  
• Tomato juice –  I used a quart of tomato juice. 
• Onion – I used half a medium onion, chopped, though any kind of cooking onion will work. 

• Lima Beans – I used one package of dried lima beans.
• Baking soda – I added some baking soda which helps reduce the impact of beans on your stomach as well as help the beans cook faster. 
• Water – Just simple tap water is needed to soak the lima beans.
• Black pepper – I seasoned the soup with freshly ground black pepper. White pepper will work but will give it a smoky flavor. 

How To Make Ham and Bean Soup

This a quick and easy recipe that uses a hambone and minimal and economical ingredients.

The night before: Rinse lima beans and place them in a shallow baking dish. Sprinkle with baking soda and cover them with cold water. Let them soak overnight. (or at least 8 hours). Throw away the soaking water.

And give them a good rinse under cool water.

 Place the ham bone in the pressure cooker. 

Tip: You will want to leave some ham on the bone when you carve it if you plan to make soup. Or you can dice up leftover ham to toss in the soup before it cooks.

Next, Add in the soaked beans, tomato juice, and onion, and sprinkle with black pepper.

Note: When my mom makes this soup she only uses about 2/3 of the soaked beans, so that is what I did, too. It’s about 3 cups of beans. I prefer more broth in my soup, and the beans do soak up a lot of the liquid. If you like a thicker soup, use all of the beans. We both, however, never add salt to this recipe because the ham has plenty.

Then, Set your instant pot to manual and 25 minutes. When the instant pot is done cooking, let it do a slow release for 10 minutes, then manually release the remaining pressure before removing the lid.

Finally, Remove the ham from the bone and chop. Put the ham back in the soup and serve it hot.

Other Cooking Methods:

To make ham and bean soup in the crock pot, follow the same directions and cook on low for 6-8 hours. 

To cook the soup on the stovetop in a dutch oven, a large soup pot, or a large stock pot, follow the same prep and cook soup covered, over low heat, for about 90 minutes, or until the beans reach the desired tenderness and the ham falls from the bone.

Love it? Pin it!

If you love this ham soup recipe make sure you don’t lose it! Pin it to your favorite Pinterest recipe board before you go!

DID YOU KNOW THAT ONE-THIRD OF THE PORK RAISED IN THE UNITED STATES COMES FROM IOWA?

I bet many of you don’t know this, but my husband grew up on a farm in rural Iowa.  His dad grew corn and soybeans and raised hogs, and he owned the local fertilizer and anhydrous business.   

When I took my first trip to the farm to meet his parents, they couldn’t get over what a “city girl” he had brought home.  I know, if you are reading this from NYC or LA, you probably think, “Omaha?? Big City??”

But compared to his town of 300, it’s a big city.  I had never seen a hog up close or even knew what a combine was.  We spent many many weekends there in the early days of our marriage and family.  Our kids grew up riding in tractors, feeding the farm cats, and knew what it meant when he said “that’s the smell of money.”

You see, those crops and those hogs were their livelihoods.  When you purchase pork in your grocery store anywhere across the United States, you are supporting local family farms in Iowa and other parts of the U.S.

No matter how big or small the farm is, know that there is always a family behind it doing the work.   

FAQs About Making Ham & Bean Soup

• What kind of beans do you put in ham soup? I used lima beans in this soup but I think any white bean like cannellini, white kidney, navy beans, or great northern beans will all work well. To avoid an additional trip to the grocery check to see if you have one of these other beans on hand. 
• How do you thicken Ham and Bean Soup? If you want to thicken up your soup you can add more beans or tomato paste. You can also create a mixture of cornstarch or flour with water and pour it into the soup.  I sometimes use an immersion blender to puree some of the soup or mash the beans with a potato masher when I want a thicker soup.
• What to add to beans to make them taste better? If you want to enhance the flavor of the beans, add herbs like fresh parsley or rosemary. Dried herbs and a few bay leaves will also work if added to the pressure cooker.
• What kind of beans do you put in ham and beans? Though this recipe calls for lima beans you can really use the bean of your choice. 
• Why are my beans mushy in Instant Pot? If your beans are too mushy it could be because you cooked them too long. Also, canned beans are more likely to get mushy than dried beans. 
• Do I need to soak beans before cooking in Instant Pot? There is some debate about soaking vs not soaking beans before cooking in the Instant Pot. I was taught to soak my beans. My Mom and my Grandma always did. And you know what they say, “If it isn’t broken, don’t fix it!”
• Can you overcook beans in Instant Pot? Anything is possible! To avoid overcooking this recipe, check for doneness at the 25-minute mark. 
• Do you pressure cook beans on high or low? I’d suggest cooking dried beans on high in the pressure cooker. 
• How long does it take to cook dried beans in a pressure cooker? The cook time should be between 20 and 30 minutes depending on the kind of bean. 

Substitutions

Change up the beans for a different white bean like cannellini, white kidney, navy, or great northern.  Note that the cooking time is based on soaked, dry beans. Not canned beans.

Instead of tomato juice use clamato or vegetable juice.

Use chicken broth or chicken stock instead of water. 

Tips and Tricks

Keep a smoked ham hock in the freezer so you can easily make this soup as all the other ingredients are shelf-stable pantry items.  

Don’t throw away leftover ham bone or leftover holiday ham, store them in the freezer. 

This soup freezes well so make a double batch and stash half in the freezer in an airtight container to eat at a later date. Freezing is such a great way to ensure you always have homemade food on hand when life gets busy. You can rewarm the delicious soup at medium heat in a saucepan on the stovetop. 

No need to bring the soup to room temperature before placing it in the fridge or freezer.

MORE RECIPES AND WAYS TO ENJOY PORK

No matter the cut, or how it’s prepared, pork is served at our family table frequently. Pork is packed with protein and has gained a reputation as white meat.

See how pork compares nutritionally to other meats. Also, find your guide to the leanest cuts of pork and see how pork producers have responded to consumers’ demands for leaner pork.

Here are some more pork recipes for you to enjoy:

• Pork Chops with Mushroom Gravy (pictured above)
• Smoked Pork Loin
• Baked Pork Chops with Stuffing & Mushroom Gravy 
• Bacon-Wrapped Pork Ribs
• Green Chile Quiche with Sausage
• Breaded Pork Cutlets
• Fuggedaboutit Pork Roast
• Slow Cooker Glazed Ham
• Five Bean Ham & Rice Salad

See All of my Soup Recipes, my Instant Pot Recipes, and my Pork Recipes

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

Every time I make this ham and bean soup recipe it not only warms my body but warms my soul knowing grandma is thrilled I am still eating this soup decades after she first made it for me. Make it for your family and let me know how they enjoy it. 

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Instant Pot Ham & Bean Soup

Ham and Bean Soup made simply in an Instant Pot. Grandma's recipe of rich tomato broth, lima beans and ham, is satisfying and comforting.

Course Soup

Cuisine American

Keyword best, Crock Pot, easy, ham and bean soup, hambone, instant pot ham and bean soup, Iowa Pork, lima beans, stovetop, tomato juice

Prep Time 5 minutes minutes

Cook Time 35 minutes minutes

Additional Time 8 hours hours

Total Time 8 hours hours 40 minutes minutes

Servings 10 cups

Calories 81kcal

Author Michaela Kenkel

Equipment

• 12-Piece Black Sharp Knife Set with Covers, Cutting Board and Sharpener
• Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker

Ingredients

• 1 ham bone with ham left on it
• 1 quart tomato juice
• 1/2 cup onion chopped
• 1 16 ounce package Lima Beans
• 2 Tablespoons baking soda
• water
• black pepper

Instructions

• The night before: Rinse lima beans and place them in a shallow baking dish. Sprinkle with baking soda and cover them with water. Let them soak overnight. (or at least 8 hours)
• Place the ham bone in the pressure cooker. Add in beans, tomato juice, and onion, and sprinkle with black pepper.
• Set your instant pot to manual and 25 minutes. When the instant pot is done cooking, let it do a slow release for 10 minutes, then manually release the remaining pressure before removing the lid.
• Remove ham from the bone and chop. Put the ham back in the soup and serve it hot.

Notes

My grandma called this Lima Bean Soup.

When my mom makes it, she only uses about 2/3 of the soaked beans, so that is what I did, too. (about 3 cups of them) I prefer more broth in my soup, and the beans do soak up a lot of the liquid. If you like a thicker soup, use all of the beans.

We never add salt to this recipe because the ham has plenty.

Nutrition

Serving: 1 | Calories: 81kcal | Carbohydrates: 9g | Protein: 8g | Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 17mg | Sodium: 1264mg | Fiber: 2g | Sugar: 4g

The post Instant Pot Ham & Bean Soup (Grandma’s Recipe!) appeared first on An Affair from the Heart.

When I first made this, I had planned to make my Chicken Cordon Bleu Casserole, which is my “go-to” for leftover ham, but I decided to switch it up and add rice. My family LOVES rice, we eat it 2-3 times a week. We especially love it when it’s baked in a casserole and oh, those crunchy bits of rice around the edges of the pan, well we usually call dibs on these as soon as the casserole hits the oven. 

Chicken Cordon Bleu Casserole with rice

This recipe for Chicken Cordon Bleu Casserole is super easy. The prep took me about 10 minutes. This casserole was baked in my  9×13 Pyrex baking dish for about 35 minutes. This recipe is pure comfort food that you can make ahead for an easy weeknight dinner when you just need something to pop in the oven quickly. Leftovers are GREAT the next day.

A rotisserie chicken works well for the cooked chicken, and if you don’t have any leftover ham laying around — grab what you need from the deli, and you’re on your way to a yummy, family-friendly meal!

If your family loves casseroles as much as mine you need to make one of these casserole recipes: Cheesy Hash Brown Potato Casserole, Corn Pie Casserole, or Mom’s Broccoli, Rice, and Cheese Casserole. 

Ingredients Needed To Make Chicken Cordon Bleu Casserole with Rice

This recipe makes dinner time easy and requires simple ingredients and is easily adaptable for whatever you might have on hand, too!

Find the complete measurements and instructions at the bottom of this post in the printable recipe card.

Chicken: Cooked rotisserie chicken works well or any leftover chicken is fine. Or just cook a chicken breast or two. 

Ham: I used a few slices of ham that I picked up the in the deli section of the grocery store.

Minute Rice: Minute rice cooks up really quickly so you can easily get the casserole dish on the table before anyone asks ‘when are we eating?’

Sour cream: Sour cream adds a lovely richness to the casserole.

Cream of chicken soup: Any brand of soup is fine, even store brand.

Chicken stock: Any stock is good if you don’t have chicken broth on hand. 

Dijon mustard: Dijon really pumps up the flavor of this casserole. Do not use yellow mustard.

Swiss cheese: Everything tastes better with cheese and this casserole is no different.

Parsley: You only need a few sprigs of parsley to garnish this casserole. 

How to make this Chicken Cordon Bleu Casserole recipe

First, Preheat the oven to 350 degrees and spray a 9×13 pan with non-stick cooking spray.

Start by, Stirring together soup, sour cream, chicken stock, mustard, and parsley until combined. Fold in shredded cheese.

Next, Spread the prepared rice into the bottom of the pan. Top with shredded chicken and chopped ham. Spread sauce over the top of rice, ham, and chicken.

Finally, Cover and bake for 25 minutes. Remove the cover and bake for 10 minutes more.

Serve hot from the baking dish!

Love it? Pin it!

If you love this Chicken Cordon Blue Casserole make sure that you don’t lose it! Pin this easy dinner idea to your favorite Pinterest recipe board before you go!

FAQs

Why is this chicken called ‘cordon bleu?’ This classic dish called ‘cordon bleu’ refers to the blue ribbon worn by members of the highest order of knighthood, L’Ordre des Chevaliers du Saint-Esprit, instituted by Henri III of France in 1578.  Cordon bleu is French for blue ribbon. 

Is chicken cordon bleu usually fried? Yes, traditional cordon bleu is usually breaded and fried however I have created my own casserole version using some of the same ingredients minus the bread crumbs and frying.

SUBSTITUTIONS

My easy Chicken Cordon Bleu casserole is a great way to use up leftover ham, chicken, or even turkey. You can quickly whip up this easy recipe for Chicken Cordon Bleu casserole with stuffing and feed your whole family a second meal without the need to go shopping. Serve with some green beans or a green salad and you’re all set. 

• You can also change up the cheese if you wish; use parmesan cheese instead of Swiss. It won’t be quite as authentic, but still delicious!
• Cream of mushroom soup or cream of celery soup would also work well in place of cream of chicken. 
• Want it extra creamy? Stir in a bit of whipped cream cheese.
• Top with some buttery bread crumbs or panko breadcrumbs before baking for a crunchy topping.

Tips & Tricks

To really pull this meal together quickly I suggest using Minute Rice but if you have leftover cooked rice in the fridge that will work too. 

Leftovers can be stored in an airtight container in the fridge for 2-3 days. 

More Easy Meals for Busy Nights

If you like this easy chicken casserole recipe, you’re sure to like these other family favorite easy recipes that use chicken and ham.

• Easy Weeknight Chicken Parmesan Bake (pictured above)
• Slow Cooker Buffalo Chicken Chili
• Hawaiian Ham Balls
• Five Bean Ham & Rice Salad
• Slow Cooker Chicken Teriyaki
• Ham & Smoked Gouda Quiche
• Apple Chicken Salad

See ALL of my Casserole Recipes

This easy Chicken Cordon Bleu bake is my take on the traditional Chicken Cordon bleu and I have to say it definitely measures up. You won’t be disappointed with the creamy, cheesiness of this casserole and you don’t have to wear a blue ribbon to serve it. Just enjoy it with your family and let me know how they like it.

Let’s get to the recipe, shall we?

LIKE THIS RECIPE?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and
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Chicken and Rice Cordon Bleu Casserole

Ham, chicken and rice baked win a creamy sauce with melted Swiss cheese - perfect for using leftover chicken or ham, perfect weeknight meal.

Course Casserole

Cuisine American

Keyword casserole, Chicken and Rice Cordon Bleu Casserole, chicken casserole, cream soups, easy, leftover chicken, leftover ham, Swiss Cheese

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 8 Servings

Calories 355kcal

Author Michaela Kenkel

Equipment

• 12-Piece Black Sharp Knife Set with Covers, Cutting Board and Sharpener
• 9x13 Pyrex Baking Dish with a Lid

Ingredients

• 2 cups shredded cooked chicken
• 2 cups chopped ham
• 2 cups prepared rice I used Minute rice
• 1/2 cup chicken stock
• 1 cup sour cream
• 1 can cream of chicken soup
• 1 Tablespoon Dijon mustard
• 1 Tablespoon parsley
• 1 1/2 cups Swiss cheese shredded
• pepper to taste

Instructions

• Preheat oven to 350 degrees. Spray a 9x13 pan with cooking spray.
• Spread prepared rice into the bottom of the pan. Top with shredded chicken and chopped ham.
• Stir together soup, sour cream, chicken stock, mustard, and parsley until combined. Fold in shredded cheese. Spread over the top of rice, ham, and chicken.
• Cover and bake for 25 minutes. Remove cover and bake 10-15 minutes more, until edges are golden and bubbly.

Notes

Great for leftover chicken or leftover ham. But also comes together quickly with deli ham and rotisserie chicken.

Nutrition

Serving: 1 | Calories: 355kcal | Carbohydrates: 18g | Protein: 22g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 9g | Cholesterol: 90mg | Sodium: 770mg | Fiber: 1g | Sugar: 2g

This recipe was originally posted on April 13, 2016. It has been updated to improve user experience and re-shared on November 30, 2022.

The post Chicken and Rice Cordon Bleu Casserole appeared first on An Affair from the Heart.