Strawberry Shortcake Cake Recipe with Creamy Frosting and Fresh Glaze

Your New Favorite Slice of Sunshine

Hey, friends! Beau here from Feastical. Let’s talk about a cake that doesn’t just sit on a plate—it performs. It’s the life of the party, the star of the potluck, the dessert that has people sneaking back into the kitchen for “just one more little sliver.” I’m talking about my ultimate Strawberry Shortcake Dream Cake.

Now, I know what you’re thinking: “Beau, strawberry shortcake is the biscuit thing, right?” And you’re not wrong! But this? This is that classic flavor, all dressed up for a grand night out. We’re taking the humble, homey concept and transforming it into a stunning, layered masterpiece that’s surprisingly simple to make. Imagine this: two incredibly moist layers of vanilla cake, acting as the perfect spongy base for a cloud of fluffy, tangy cream cheese whipped topping. Then, we pile on mountains of fresh, juicy strawberries, all held together with a glossy, sweet strawberry glaze that seeps into every nook and cranny.

This isn’t just a dessert; it’s an experience. It’s the taste of a warm summer afternoon, of family reunions, and of pure, unadulterated joy. It’s the kind of cake that makes you close your eyes after the first bite and just sigh. So, are you ready to bake a memory? Grab your favorite mixing bowl, and let’s create some magic together.

A Slice of Summer Memory

This cake will always remind me of my Grandma Lou’s 70th birthday party. It was a sweltering July day, the kind where the air feels thick and sweet. I was maybe fourteen, “assigned” to dessert duty, and I was determined to make something spectacular that could feed our massive, hungry family.

I remember the chaos of our little kitchen, flour dusting the countertops like a fresh snowfall, and the electric hum of my mom’s ancient hand mixer. I was riffing on her classic strawberry Jell-O poke cake, but I wanted more. More strawberries, more cream, more… everything. I decided to layer it, building it sky-high like a layer cake I’d seen in a magazine. When I finally placed the last strawberry on top and carried it out to the picnic table, the crowd went silent for a second. Then came the “oohs” and “aahs.” My gruff Uncle Frank, a man of few words, took one bite, looked at me, and simply said, “You’ve outdone yourself, kid.” That was the moment I knew food was my language. This cake is that feeling—a little bit of nostalgia and a whole lot of love, baked into every single slice.

Gathering Your Dream Team: The Ingredients

Here’s the beautiful part: this showstopper uses some simple, store-bought shortcuts to create a from-scratch taste sensation. Let’s break down the team players.

• 2 boxes white, yellow, or French vanilla cake mix: This is our fantastic foundation. I’m a huge fan of using a good quality mix as a starting point—it guarantees a moist, reliable crumb every single time. Chef’s Insight: I personally lean towards French Vanilla for that extra-rich, almost buttery flavor, but classic yellow works beautifully too!
• Eggs, oil, and water (amounts per cake mix box instructions): Just follow the directions on the back of your box. This is your no-stress ticket to perfect cake layers.
• 16 oz cream cheese, softened: This is the secret weapon in our frosting. It adds a delightful tang that cuts through the sweetness and makes the topping irresistibly rich. Pro Tip: SOFTENED is the key word here! Leave it on the counter for a good hour before you start. If it’s still cool, you’ll have lumpy frosting, and we’re going for smooth and dreamy.
• 1 cup powdered sugar: This sweetens our cream cheese frosting without the grittiness of granulated sugar. It dissolves perfectly for a silky texture.
• 16 oz whipped topping (like Cool Whip), thawed: This gives our frosting its incredible, cloud-like lightness. Substitution Tip: You can absolutely use an equal amount of freshly whipped heavy cream if you prefer! Just whip 2 cups of heavy cream with a tablespoon of sugar until you get stiff peaks.
• 27 oz strawberry glaze: You’ll find this in the fruit aisle near the strawberries. It’s that magical, glossy sauce that binds the berries to the cake and adds an intense strawberry punch. It’s the “glue” that holds the dream together!
• 6 cups fresh strawberries, hulled and sliced: The star of the show! We’re using a whopping six cups because we’re not messing around. You want ripe, red, and fragrant berries for the best flavor. Chef’s Insight: Don’t slice them too thin—a little thickness gives a wonderful juicy burst in every bite.

Let’s Build This Beauty: Step-by-Step Instructions

Okay, team. Aprons on! This is where the fun begins. We’re building layers of flavor, and it’s a simple, satisfying process.

1. Bake the Cake Layers with Confidence. First, preheat your oven according to the cake mix directions. Grease and flour two 9×13-inch baking pans. I like to line the bottoms with a sliver of parchment paper for foolproof removal. Prepare both cake mixes separately, following the package instructions to the letter. Pour the batter evenly into your prepared pans and pop them in the oven. Chef’s Hack: To test for doneness, gently press the center of the cake—if it springs back, it’s done. Also, a toothpick inserted should come out with a few moist crumbs, not wet batter. Let the cakes cool completely in the pans on a wire rack. I know it’s tempting, but DO NOT frost a warm cake! It will melt our beautiful topping into a puddle.
2. Whip Up the Fluffy Frosting of Your Dreams. While the cakes are cooling, let’s make that heavenly frosting. In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until it’s completely smooth and lump-free. This should take about 2 minutes. Scrape down the sides of the bowl. Now, add the powdered sugar and mix on low speed at first (to avoid a sugar dust storm!), then increase to medium until it’s fully incorporated. Finally, grab a spatula and gently fold in the thawed whipped topping. “Folding” means you’re cutting down through the middle, sliding the spatula along the bottom of the bowl, and turning the mixture over itself. Be gentle! We want to keep all that airy lightness. Keep folding until no white streaks remain.
3. Assemble the Layers with Love. Now for the grand construction! Place your first completely cooled cake layer on a large serving platter or tray. If you have a dome on top, you can use a serrated knife to slice it off to create a flat surface—this helps the next layer sit evenly. Spread a generous, even layer of half of your cream cheese frosting over this first cake. Next, scatter half of your sliced strawberries (about 3 cups) over the frosting. Then, drizzle a good amount of the strawberry glaze (about half the container) over the berries. The glaze will seep down, adding moisture and flavor.
4. Top It Off and Make It Picture-Perfect. Carefully place the second cake layer on top. Now, repeat the process: spread the remaining frosting, pile on the rest of the gorgeous strawberries, and finish with a final, glorious drizzle of the remaining strawberry glaze. Let the glaze drip down the sides a little—it’s part of the charm!
5. The Most Important Step: The Chill. I know, I know. The wait is the hardest part. But trust me on this. You must cover the cake loosely with plastic wrap and refrigerate it for at least one hour, preferably two or three. This chill time allows the flavors to marry, the glaze to set a bit, and the cake to become firm enough to slice cleanly. It transforms from a loose construction into a cohesive, sliceable dream.

How to Serve This Masterpiece

Presentation is part of the fun! When it’s time to serve, use a sharp knife dipped in hot water and wiped clean between each cut. This gives you those stunning, clean slices where you can see every beautiful layer.

I love serving this cake on simple white plates to let the vibrant red of the strawberries and the white frosting really pop. For a little extra flair, you can garnish each plate with a single, perfect whole strawberry and a sprig of fresh mint. A little dusting of powdered sugar right before serving looks like a light snowfall and adds a touch of elegance.

This cake is a star all on its own, but it pairs wonderfully with a cup of strong black coffee to balance the sweetness or a glass of cold milk for the ultimate nostalgic treat. It’s the perfect ending to a backyard BBQ, a festive centerpiece for a birthday, or just a glorious Wednesday night.

Make It Your Own: Delicious Recipe Variations

One of the best things about this recipe is how adaptable it is. Feel free to get creative and play with the flavors!

• Mixed Berry Bliss: Swap out the strawberries for a mix of raspberries, blueberries, and blackberries. Use a mixed berry or blueberry pie filling glaze instead of the strawberry one for a patriotic or deep-berry flavor.
• Lemon Zest Twist: Add the zest of one lemon to the cake batter and another tablespoon of zest to the frosting. The bright, citrusy note cuts through the richness and makes the whole cake taste incredibly fresh.
• Chocolate-Dipped Strawberry Cake: For the chocolate lovers! Use a chocolate cake mix for the base. The combination of chocolate, strawberry, and cream cheese is absolutely divine.
• Angel Food Base: Want a lighter version? Bake or buy two Angel Food cakes. Tear them into chunks and layer them in a trifle dish with the frosting, strawberries, and glaze for a deconstructed, no-bake version.
• Boozy Adult Version: For a grown-up gathering, toss your sliced strawberries in a tablespoon of Grand Marnier or Chambord before assembling. It adds a wonderful, sophisticated depth of flavor.

Beau’s Chef’s Notes & Kitchen Stories

This recipe has been a part of my life for so long, it’s evolved more than a Pokémon. I’ve made it in a pinch with frozen strawberries (thaw and drain them WELL!), I’ve accidentally used brick cream cheese straight from the fridge (lumpy frosting disaster—learn from my mistake!), and I’ve even made it as a single-layer cake when I was craving it but didn’t need to feed a small army.

One of my favorite kitchen fails-turned-wins was the time I ran out of whipped topping. I had already made the cream cheese base, so in a panic, I whipped up some heavy cream and folded it in. It was a bit less stable, but oh my goodness, the flavor was even richer and more decadent. Sometimes the best recipes come from happy accidents in a flour-dusted kitchen.

Your Questions, Answered: FAQs & Troubleshooting

Let’s tackle some common questions before they even pop up!

• Q: My frosting is runny! What happened?

  A: This usually happens for one of two reasons: 1) Your cream cheese wasn’t fully softened, creating lumps that didn’t incorporate, or 2) Your whipped topping wasn’t fully thawed, causing you to overmix and deflate it. To fix it, just pop the whole bowl of frosting into the fridge for 20-30 minutes to firm up before spreading.

• Q: Can I make this cake ahead of time?

  A: Absolutely! This cake is actually BETTER the next day. You can assemble it completely, cover it tightly, and refrigerate it for up to 24 hours before serving. The flavors have more time to meld into pure perfection.

• Q: My cake got soggy. How can I prevent that?

  A: The key is ensuring your cake layers are 100% completely cooled before you assemble. A warm cake will create steam under the frosting and make the whole thing wet. Also, don’t skip the chilling step—it sets everything perfectly.

• Q: Can I use fresh whipped cream instead of Cool Whip?

  A: You sure can! Whip 2 cups of heavy cream with 1/4 cup of powdered sugar until you have stiff peaks. Fold it into the sweetened cream cheese base gently. Just know it may be a slightly softer set, so chill it thoroughly.

Strawberry Shortcake Dream Cake Recipe

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• Author: BeauCollier

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Description

This Strawberry Shortcake Cake brings together soft vanilla cake layers, fluffy cream cheese frosting, and lots of fresh, juicy strawberries. It’s simple to prepare, beautiful to serve, and perfect for celebrations or weekend treats. Even though it looks impressive, the steps are easy — and a few smart shortcuts make it even more beginner-friendly.

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Ingredients

Scale 1x2x3x

Cake

• 2 boxes white, yellow, or French vanilla cake mix

• Eggs, oil, and water (as listed on the mix box)

• 2 (9×13-inch) pans

Creamy Frosting

• 16 oz cream cheese, softened

• 1 cup powdered sugar

• 16 oz whipped topping (like Cool Whip), thawed

Strawberry Topping

• 6 cups fresh strawberries, hulled and sliced

• 27 oz strawberry glaze (store-bought)

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Instructions

1. Bake the Cake Layers

1. Preheat your oven according to the cake mix instructions.

2. Grease two 9×13-inch pans.

3. Prepare both cake mixes separately and pour into the pans.

4. Bake based on the package directions.

5. Cool completely — the cakes must be 100% cool before frosting.

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2. Make the Creamy Frosting

1. Beat softened cream cheese for 1–2 minutes until smooth.

2. Add powdered sugar and mix until creamy.

3. Gently fold in the whipped topping until fully combined.

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3. Assemble the Cake

1. Place the first cooled cake layer on a tray.

2. Spread half of the frosting over it.

3. Spoon on half the sliced strawberries and half the strawberry glaze.

4. Add the second cake layer.

5. Spread the rest of the frosting on top, then finish with the remaining strawberries and glaze.

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4. Chill Before Serving

Cover loosely and refrigerate at least 1 hour, or up to 24 hours. Chilling helps the layers set and makes slicing easier.

Notes

• Soften the cream cheese fully to avoid lumpy frosting.

• Don’t slice strawberries too thin — thicker slices make the cake juicier.

• Use a hot, clean knife between slices for neat layers.

• Overnight chilling makes the cake even better.

Nutritional Information (A Chef’s Gentle Note)

Hey, let’s keep it real. This is a celebration cake, a treat meant to be savored and enjoyed with people you love. It’s not a health food, and that’s perfectly okay! Life is all about balance.

That said, for those who are curious, a single serving (based on 24 slices) comes in at an estimated 280 calories. You’re getting a good dose of joy and a splash of vitamin C from all those beautiful fresh strawberries. Remember, food is more than just fuel; it’s connection, memory, and love. So serve yourself a slice, enjoy every single bite without guilt, and share the rest with your favorite people.

Final Thoughts from My Kitchen to Yours

Well, there you have it, my friends—my all-time, go-to, never-fail Strawberry Shortcake Dream Cake. It’s more than just a recipe; it’s a box of cake mix, a tub of whipped topping, and a whole lot of heart. It’s proof that you don’t need to be a pastry chef to create something truly spectacular and memorable.

I hope this recipe finds its way into your kitchen and becomes a part of your own family’s story. Maybe it’ll be the cake you make for a birthday, a graduation, or just a regular Tuesday that needs a little brightening. However you choose to enjoy it, I’d love to hear about it! Tag me on social with #Feastical so I can see your beautiful creations.

Now, go forth and bake something wonderful. Your kitchen is waiting!

With a full heart and an empty mixing bowl,

Beau

Southern Salmon Patty Waffles with Hot Honey Butter – A Soulful Fall Twist

Hey, friends! Beau here, welcoming you back to my kitchen. Is there anything better than the smell of something crispy and savory sizzling on the stove, while something warm and golden brown cooks in the waffle iron? It’s the kind of symphony that makes a house feel like a home. Today, we’re taking that feeling and turning it into a meal that’s straight-up unforgettable.

This isn’t your grandma’s salmon patties—though she’d definitely approve. We’re taking that classic, humble comfort food and giving it a fun, Southern-inspired twist that will absolutely blow your mind. Imagine this: perfectly crispy, savory salmon patties nestled on top of fluffy, slightly sweet cornbread waffles. Then, we bring it all together with a drizzle of warm, spicy-sweet hot honey butter that melts into every single nook and cranny.

This dish is a beautiful mashup of textures and flavors. You get the satisfying crunch from the patty, the soft, cakey comfort from the waffle, and that incredible hot honey butter that ties it all together with a little kick. It’s ideal for a cozy weekend brunch that feels special, a quick and satisfying weeknight dinner, or whenever your soul is calling for comfort food that’s just a little bit different. So, tie on your apron, and let’s create some magic together.

A Little Kitchen Nostalgia

This recipe actually has its roots in one of my favorite childhood memories. My Granny Collier used to make the most simple, perfect salmon patties every Friday. It was our little tradition. She’d drain that canned salmon, mix it with crushed saltines and a single egg, and fry them up in her cast-iron skillet until the edges were lace-like and golden. The whole house would smell like the ocean and heaven all at once.

One rainy Saturday, years later, I was craving that exact taste but was also in the mood for the cozy, carb-y comfort of cornbread. My waffle iron was sitting on the counter, and a lightbulb went off. What if the cornbread was the vessel? The first time I stacked a Granny-style salmon patty on a fresh cornbread waffle, I knew I was onto something. It was a happy accident, a fusion of my past and my present in the kitchen. Adding the hot honey butter was the final, modern flourish—a little nod to how our food traditions can evolve and become something new and exciting, while still honoring where they came from.

Gathering Your Flavor Arsenal

Don’t let the list fool you—this recipe is all about simple, pantry-friendly ingredients coming together to create something spectacular. Here’s everything you’ll need.

For the Salmon Patties:

• 1 (14 oz) can salmon, drained & flaked – I use pink salmon for its affordability and flaky texture. Don’t toss the bones and skin if they’re in there! They’re packed with calcium and omega-3s, and they mash right in, adding extra nutrition and richness. If the idea freaks you out, you can certainly remove them.
• 1 large egg – Our trusty binder, holding all those beautiful flakes together.
• 1/3 cup breadcrumbs or crushed saltines – This adds the perfect crunch and soaks up any extra moisture. Saltines are my nostalgic go-to, but panko breadcrumbs will give you an extra-crispy texture.
• 2 tbsp finely diced onion – A little bit of aromatic bite. If you’re not a fan of the texture, a teaspoon of onion powder works in a pinch.
• 1 tbsp Dijon mustard – This is our secret flavor weapon! It adds a subtle tang and depth that cuts through the richness of the salmon.
• Salt & freshly cracked black pepper to taste – The essential seasonings. Don’t be shy!
• 1–2 tbsp neutral oil for frying – Avocado oil, canola, or vegetable oil are perfect for getting that golden-brown sear.

For the Cornbread Waffles:

• 1 cup cornmeal – The star of the show, giving our waffles that classic, gritty-sweet cornbread soul.
• 1/2 cup all-purpose flour – This helps give the waffles a lighter, cakier structure so they aren’t too dense.
• 1 tbsp sugar – Just a touch to balance the cornmeal and complement the savory patties.
• 1 tsp baking powder – Our leavening agent, making the waffles puff up beautifully in the iron.
• 1/2 tsp salt – To enhance all the other flavors.
• 1 large egg – For structure and richness.
• 1 cup buttermilk – The key to tender, tangy waffles! No buttermilk? No problem! Stir 1 tablespoon of lemon juice or white vinegar into 1 cup of regular milk and let it sit for 5 minutes.
• 2 tbsp melted butter – Because butter makes everything better, especially waffles.

For the Hot Honey Butter:

• 1/4 cup (half a stick) butter – Use the good, real stuff. It’s the base of our sauce.
• 2 tbsp honey – For that natural, floral sweetness. Pure maple syrup is a delicious alternative if you’re in a bind.
• 1/2 tsp hot sauce – I love a vinegar-based sauce like Crystal or Texas Pete here, but use your favorite! You can always add more to turn up the heat.

Let’s Get Cooking: Building Your Masterpiece

This recipe moves quickly, so I like to have my “mise en place” ready—that’s just a fancy chef term for having all your ingredients measured and prepped before you start cooking. It makes the process a breeze!

Step 1: Create the Salmon Patties

In a medium bowl, place your drained and flaked salmon. Add the egg, breadcrumbs (or crushed saltines), diced onion, Dijon mustard, salt, and pepper. Now, use a fork to mix it all together. Chef’s Hack: Don’t overmix! You want to just combine everything until it holds together. Overmixing will make the patties tough. Once combined, shape the mixture into four equal-sized patties, about ¾-inch thick. Pro Tip: If you have time, pop these patties in the fridge for 15 minutes. This helps them firm up and prevents them from breaking apart in the pan.

Step 2: Pan-Fry to Perfection

Heat your oil in a large skillet (I swear by my cast iron for this) over medium heat. You’ll know the oil is ready when a little piece of the salmon mixture sizzles upon contact. Carefully place your patties in the hot skillet. Let them cook, undisturbed, for about 3-4 minutes, until you see a gorgeous golden-brown crust forming around the edges. Gently flip them and cook for another 3-4 minutes on the other side. Chef’s Insight: That sizzle is the sound of flavor developing! Resist the urge to press down on the patties with your spatula—you’ll just squeeze out the juicy goodness.

Step 3: Whip Up the Cornbread Waffles

While the patties are cooking, preheat your waffle iron. In a large bowl, whisk together your dry ingredients: the cornmeal, flour, sugar, baking powder, and salt. In a separate bowl or a large measuring cup, whisk together the wet ingredients: the egg, buttermilk, and melted butter. Chef’s Hack: Pour the wet ingredients into the dry ingredients and stir with a wooden spoon until just combined. A few lumps are totally fine! Overmixing the batter is the #1 reason for tough, chewy waffles.

Lightly grease your preheated waffle iron with a little oil or non-stick spray. Pour enough batter to cover the center of the iron (the amount will depend on your iron’s size) and close the lid. Cook until the waffles are golden brown and crisp. This usually takes about 3-5 minutes. Keep the finished waffles warm in a single layer on a baking sheet in a 200°F (95°C) oven while you finish the rest.

Step 4: Craft the Hot Honey Butter

This is the easiest part, but oh-so-important. In a small saucepan over low heat, melt the butter. Once it’s melted, whisk in the honey and hot sauce until everything is beautifully combined and warm. Keep it on the lowest heat setting while you assemble your plates, giving it a quick whisk before serving.

Plating Up for Maximum Wow-Factor

Presentation is part of the fun! Here’s how I like to serve this Southern masterpiece for that “chef’s kiss” moment.

Place one warm cornbread waffle right in the center of each plate. Top it with a crispy, golden salmon patty. Now, take a spoon and generously drizzle that gorgeous hot honey butter all over the top, letting it cascade down the sides of the patty and soak into the waffle.

For a fresh, colorful counterpoint, I love serving this with a simple arugula salad tossed in a bright lemon vinaigrette. The peppery arugula cuts through the richness perfectly. Alternatively, some quick-pickled red onions or a side of garlicky sautéed greens like collards or kale would be absolutely divine. It’s all about creating a balance of savory, sweet, spicy, and fresh on one plate.

Make It Your Own: Fun Flavor Twists

This recipe is a fantastic canvas for your own creativity. Don’t be afraid to play with it!

• Spicy Cajun Kick: Add 1 teaspoon of your favorite Cajun seasoning blend to the salmon patty mixture. It adds a wonderful depth and heat that pairs amazingly with the sweet waffles.
• Herbaceous Delight: Stir 2 tablespoons of fresh, chopped herbs into the salmon mixture. Dill, chives, or parsley are all fantastic choices that brighten up the whole dish.
• Cheesy Waffle Upgrade: Fold ½ cup of shredded sharp cheddar cheese into the cornbread waffle batter right before cooking. Trust me on this one.
• Gluten-Free Friendly: Easily adapt this! Use gluten-free breadcrumbs or crushed gluten-free crackers in the patties. For the waffles, swap the all-purpose flour for a 1:1 gluten-free baking blend.
• Fresh Fish Swap: Have some leftover cooked salmon or trout? Flake it up and use it instead of the canned salmon for a more delicate flavor. You may need to slightly reduce the amount of breadcrumbs if the fresh fish is less moist.

Beau’s Kitchen Chronicles

This recipe has seen a few… interesting… iterations in my kitchen. The first time I made it, I was so excited I forgot to grease the waffle iron. Let’s just say I spent more time chiseling than eating! Another time, I got a little overzealous with the hot sauce in the butter. My mouth was on fire, but I couldn’t stop eating it—it was that good. The beauty of cooking is that even the “mistakes” can lead to delicious discoveries.

Over time, I’ve found that letting the salmon patty mixture rest is the single biggest game-changer for a perfect, non-crumbly patty. It’s a lesson in patience that pays off in crispy, golden dividends.

Your Questions, Answered!

Q: My salmon patties are falling apart in the pan! What did I do wrong?
A: Don’t panic! This usually means the mixture is a bit too wet. The easy fix is to add another tablespoon of breadcrumbs. Also, make sure you’re not skipping the chilling step. A 15-minute rest in the fridge works wonders to firm them up.

Q: Can I make the batter or patties ahead of time?
A: You can definitely prep the salmon patty mixture a day in advance and keep it covered in the fridge. I don’t recommend making the waffle batter ahead of time, as the baking powder will lose its oomph, resulting in flat waffles. For a quick morning, mix your dry and wet ingredients separately the night before and combine them just before cooking.

Q: My waffles are coming out soft and not crispy. Help!
A> This is a common one! First, make sure your waffle iron is fully preheated—a hot iron is key for that initial crisp. Second, don’t open the iron too early. Let the steam do its work. Lastly, avoid stacking the cooked waffles; the steam they release will make each other soggy. Keeping them in a single layer on a rack in a warm oven is the best way to hold them.

Q: Can I bake the salmon patties instead of frying them?
A> Absolutely! For a lighter option, place the formed patties on a parchment-lined baking sheet, brush them lightly with oil, and bake in a 400°F (200°C) oven for 12-15 minutes, flipping halfway through. They won’t be *quite* as crispy as the pan-fried version, but they’ll still be delicious.

Southern Salmon Patty Waffles with Hot Honey Butter : A Soulful Fall Twist

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• Author: BeauCollier

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Southern Salmon Patty Waffles with Hot Honey Butter

Prep Time: 20 minutes
Cook Time: 15–20 minutes
Total Time: 40 minutes
Servings: 4

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Ingredients

Scale 1x2x3x

Salmon Patties

• 1 (14 oz) can pink salmon, drained & flaked (bones optional)

• 1 large egg

• 1/3 cup breadcrumbs or crushed saltines

• 2 tbsp finely diced onion (or 1 tsp onion powder)

• 1 tbsp Dijon mustard

• Salt & freshly cracked black pepper, to taste

• 1–2 tbsp neutral oil (for frying)

Cornbread Waffles

• 1 cup cornmeal

• 1/2 cup all-purpose flour

• 1 tbsp sugar

• 1 tsp baking powder

• 1/2 tsp salt

• 1 large egg

• 1 cup buttermilk (or milk + 1 tbsp lemon juice/vinegar)

• 2 tbsp melted butter

Hot Honey Butter

• 1/4 cup (½ stick) butter

• 2 tbsp honey (or maple syrup)

• 1/2 tsp hot sauce (adjust to taste)

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Instructions

1. Make the Salmon Patties

1. In a medium bowl, combine salmon, egg, breadcrumbs, onion, Dijon, salt, and pepper.

2. Mix gently until just combined; overmixing makes patties tough.

3. Shape into 4 patties (¾-inch thick). Chill 15 minutes if possible.

2. Fry the Patties

1. Heat oil in a skillet over medium heat.

2. Cook patties 3–4 minutes per side until golden and crisp. Don’t press down.

3. Make the Cornbread Waffles

1. Preheat waffle iron and lightly grease.

2. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.

3. In another bowl, whisk together egg, buttermilk, and melted butter.

4. Fold wet ingredients into dry until just combined (a few lumps are okay).

5. Pour batter into waffle iron and cook 3–5 minutes until golden. Keep warm in a 200°F (95°C) oven.

4. Make the Hot Honey Butter

1. In a small saucepan over low heat, melt butter.

2. Stir in honey and hot sauce until smooth and warm.

5. Assemble & Serve

1. Place a cornbread waffle on each plate.

2. Top with a crispy salmon patty.

3. Drizzle generously with hot honey butter.

4. Optional: Serve with arugula salad, quick-pickled onions, or sautéed greens for a fresh balance.

Notes

• Spicy Cajun: Add 1 tsp Cajun seasoning to salmon mixture.

• Herbs: Fold in 2 tbsp chopped dill, chives, or parsley.

• Cheesy Waffles: Add ½ cup shredded cheddar to waffle batter.

• Gluten-Free: Use GF breadcrumbs and a 1:1 GF flour blend.

• Baked Option: Bake patties at 400°F (200°C) for 12–15 min, flipping halfway.

Nourishing Your Body & Soul

While I’m all about flavor first, it’s always nice to know what’s fueling you. This dish is a wonderfully balanced meal. The salmon is a powerhouse of high-quality protein and omega-3 fatty acids, which are fantastic for heart and brain health. The cornmeal and flour in the waffles provide energizing carbohydrates to keep you going, and using buttermilk adds a dose of protein and probiotics. The fats from the oil and butter help your body absorb all the fat-soluble vitamins. It’s comfort food that loves you back!

Approximate Nutritional Info per Serving (1 patty + 1 waffle + sauce): Calories: ~470, Protein: 30g, Carbohydrates: 34g, Fat: 24g. Remember, these are estimates and can vary based on the specific brands and amounts of ingredients you use.

Final Thoughts from My Kitchen to Yours

Well, there you have it, my friends—my soulful take on a Southern classic. This recipe is more than just a list of ingredients and steps; it’s an invitation to play, to experiment, and to create new food memories in your own kitchen. It represents everything I love about Feastical: taking the familiar, adding a dash of creativity, and ending up with something that truly brings people together around the table.

I hope these Salmon Patty Waffles with Hot Honey Butter become a new favorite in your home, just like they are in mine. If you make them (and you absolutely should!), I’d love to see your creation. Tag me on social with #FeasticalEats so I can cheer you on. Now, go forth and cook something delicious!

With a full heart and an even fuller plate,

Beau

Pizza Night, Leveled Up: Meet Your New Favorite Casserole

Hey friends, Beau here! Let’s be real for a second. Is there anything in this world that hits the spot quite like pizza? That perfect combination of tangy sauce, stretchy cheese, and savory toppings is basically a universal love language. And on the other side of the comfort food coin, you’ve got the humble, glorious tater tot. Crispy on the outside, fluffy on the inside, and pure nostalgia in every single bite.

Now, imagine if these two titans of tasty decided to join forces. What if you could capture all the joy of a Friday night pizza party and the cozy, no-fuss satisfaction of a baked casserole? Well, stop imagining, because I’m about to introduce you to the dish that’s been breaking the internet in my kitchen: the Pizza Tater Tot Casserole.

This isn’t just another casserole, my friends. This is a cheesy, crispy, crowd-pleasing masterpiece that delivers maximum flavor with minimal effort. It’s the ultimate answer to “what’s for dinner?” on a busy weeknight, the star of the show at your next game-day potluck, and the guaranteed way to make you the coolest parent or host in the room. We’re talking a bubbly, saucy base, a double layer of gooey mozzarella, a confetti of mini pepperoni, and a golden, crispy roof made entirely of tater tots. It’s like pizza rolls and tater tots had a delicious, perfectly baked baby. So, preheat your ovens and grab your favorite baking dish—we’re about to create some magic.

The Night the Casserole Was Born: A Little Kitchen Chaos

This recipe didn’t come from a fancy cookbook or a meticulously planned test kitchen. Oh no. This beauty was born out of beautiful, beautiful desperation. Picture this: It was a rainy Tuesday, my friends had spontaneously decided to come over, my cupboards were looking a little bare, and my pizza craving was at an all-time high. I had a bag of tater tots, some leftover marinara from pasta night, and a block of mozzarella that was begging to be used.

In a moment of what I can only describe as culinary inspiration, I threw it all together in a dish, crossed my fingers, and popped it in the oven. The smell that wafted through my kitchen was nothing short of legendary. When I pulled that bubbling, golden creation out of the oven, the reaction was immediate. My friends descended upon it like hungry wolves, and within minutes, the entire dish was gone. There were literal crumbs left. We christened it the “Pizza Tot Pie,” and it’s been a Feastical staple ever since. It just goes to show that the best recipes often come from a little improvisation and a whole lot of heart.

Gathering Your Casserole Dream Team

One of the best things about this recipe is its beautiful simplicity. You probably have most of this stuff on hand already! Here’s your shopping list, complete with a few of my chef-ly insights to make it your own.

• 1 jar (24 oz) Marinara Sauce: This is your flavor foundation! I’m a fan of a good, robust jarred marinara to save time. Chef’s Tip: Look for one with no added sugar for a brighter, less sweet tomato flavor. You can absolutely use homemade if you have it!
• 2 cups Shredded Mozzarella Cheese: The king of meltiness! I like to buy a block and shred it myself for the best, non-clumpy melt, but pre-shredded works in a pinch.
• 1 cup Mini Pepperoni: These little guys are perfect because they distribute their spicy, salty goodness everywhere. If you only have regular pepperoni, just give them a rough chop!
• ½ teaspoon Garlic Powder: We’re adding this directly to the sauce for a quick flavor boost that doesn’t require sautéing.
• ½ teaspoon Dried Oregano & ½ teaspoon Dried Basil: The classic pizza herbs! Rubbing them between your palms before adding wakes up their oils and makes them more fragrant.
• ¼ teaspoon Crushed Red Pepper (optional): My little secret for a subtle kick. Leave it out if you’re sensitive to spice, but I highly recommend it!
• 1 (32 oz) bag Frozen Tater Tots: The glorious, crispy crown. Don’t thaw them! Straight from the freezer to the dish is the way to go.
• Olive Oil Spray or a Light Drizzle: This is the key to getting those tots extra golden and crunchy. A little oil goes a long way.
• Fresh Basil or Parsley for Garnish: Don’t skip this! A sprinkle of fresh green at the end makes it look restaurant-worthy and adds a pop of fresh flavor.

Let’s Build This Masterpiece: Step-by-Step

Ready to assemble? This is where the fun begins. Follow these steps, and you really can’t go wrong. I’ve packed in all my favorite hacks to ensure your casserole is perfect.

1. Preheat and Prep: Fire up that oven to 400°F (200°C). While it’s warming, grab your trusty 9×13 inch baking dish and give it a light coating of cooking spray or a quick wipe with olive oil. This prevents any saucy stickage and makes cleanup a dream.
2. The Saucy Base: Pour your entire jar of marinara sauce right into the dish. Use a spatula or the back of a spoon to spread it into a smooth, even layer. This is your pizza “crust,” so make it count!
3. Herb Power: Now, sprinkle the garlic powder, dried oregano, dried basil, and that optional crushed red pepper directly over the sauce. Chef’s Hack: Doing this now, before we add the cheese, means the herbs will infuse the sauce as it bakes, rather than just sitting on top.
4. First Cheese Layer: Time for the cheese! Sprinkle half of your shredded mozzarella evenly over the herbed sauce. This first layer acts as a glorious glue, holding the pepperoni and the saucy base together.
5. Pepperoni Party: Scatter your mini pepperoni (or chopped regular pepperoni) all over the cheese. Get every corner! I like to save a small handful for the top later, but that’s just me being extra.
6. Second Cheese Layer: Now, blanket those pepperonis with the rest of your mozzarella. This double-cheese method ensures every single bite is ooey-gooey perfection.
7. The Tot-Topping Finale: Here comes the fun part. Carefully arrange your frozen tater tots in a single layer on top of the cheese. You can do this in neat rows or just dump and spread them—it’ll be delicious either way. Pro Tip: Press them down gently so they nestle into the cheese a bit. This helps them stay put and get extra crispy on the bottom.
8. The Crispifier: This is the secret to the perfect golden-brown tot. Give the entire top a light spray with olive oil or a very light drizzle. This mimics deep-frying and gives you that irresistible crunch.
9. Bake to Perfection: Slide that beautiful dish into your preheated oven and bake it uncovered for 30-35 minutes. You’re looking for bubbly sauce around the edges and those tots to be a deep, golden brown and super crispy.
10. The Grand Finale: Carefully remove it from the oven (it’ll be hot!) and let it rest for about 5 minutes. This allows the cheesy layers to set just enough so you can serve neat squares. Right before serving, sprinkle on that fresh basil or parsley for a gorgeous, fresh finish.

How to Serve This Cheesy Wonder

Now that you’ve created this masterpiece, how do you present it? I like to keep it simple and let the casserole be the star.

I usually cut it into big, satisfying squares right in the baking dish. A good, sturdy spatula is your best friend here. You can plate it up individually, or for a real casual vibe, just pop the whole dish in the middle of the table and let everyone dig in family-style.

What to serve with it? A simple, crisp green salad with a sharp vinaigrette is the perfect partner. It cuts through the richness of the casserole beautifully. For the ultimate comfort food experience, a side of roasted garlic broccoli or some breadsticks for dipping into any extra saucy, cheesy bits is always a win. And don’t forget the classic pizza accompaniments—a little bowl of extra marinara for dipping and a shaker of red pepper flakes for those who like it hot!

Make It Your Own: Delicious Twists & Swaps

The beauty of this casserole is its versatility. It’s a blank canvas for your pizza-loving heart! Here are a few of my favorite ways to mix it up.

• Supreme Style: Sauté some diced green bell peppers, onions, and sliced mushrooms, then layer them in with the pepperoni. A few sliced black olives on top are a game-changer.
• Hawaiian Love It or Leave It: Swap the pepperoni for diced Canadian bacon and a layer of well-drained crushed pineapple. Sweet, salty, and totally delicious.
• Meat Lover’s Dream: Go big! Add a layer of cooked and crumbled Italian sausage or ground beef between the sauce and the first cheese layer. You can even mix in some cooked, crumbled bacon.
• Breakfast for Dinner Pizza: Use a creamy sausage gravy as the base instead of marinara, top with scrambled eggs, cheddar cheese, and your tater tots. Bake as usual. You’re welcome.
• Vegetarian Delight: Skip the meat and load it up with roasted veggies like zucchini, spinach, and artichoke hearts. It’s just as satisfying!

Beau’s Brainstorm: A Few Parting Thoughts

This recipe has evolved so much since that first chaotic Tuesday night. I’ve learned that pressing the tots down slightly is key for crispiness, and that letting it rest for five minutes is the difference between a beautiful slice and a cheesy puddle (a delicious puddle, but still).

One time, I was filming a video for the site and I was talking so much I completely forgot to add the second layer of cheese. The horror! I had to pull the dish out halfway, sprinkle the cheese on top of the tots, and pop it back in. It was a cheesy, chaotic mess, but you know what? It was still absolutely incredible. The moral of the story? Don’t stress. This recipe is resilient and forgiving, just like a good friend.

Your Pizza Tot Questions, Answered!

I get a lot of questions about this recipe, so I’ve compiled the most common ones right here for you.

Q: My casserole is really soupy in the middle. What happened?
A: This usually means it needed a little more baking time. Oven temperatures can vary, so if the tots are golden but it’s still runny, give it another 5-10 minutes. Also, make sure you’re using a marinara sauce, not a thinner pasta sauce, and not a super watery veggie topping.

Q: Can I make this ahead of time?
A: You can! Assemble the whole thing, cover it tightly with plastic wrap, and keep it in the fridge for up to 24 hours. When you’re ready to bake, take it straight from the fridge to the oven. You might need to add 5-10 minutes to the baking time since it’s starting out cold.

Q: My tater tots aren’t getting crispy. Help!
A: The olive oil spray is crucial for crispiness! Also, make sure your oven is fully preheated and you’re baking it in the middle of the oven, not too low. If they’re still not crispy enough for your liking, you can pop it under the broiler for the last minute or two—but watch it like a hawk!

Q: Can I freeze this casserole?
A: I don’t recommend freezing it fully assembled, as the tots can get soggy when thawed and baked. The best way is to bake it first, let it cool completely, then freeze it in portions. Reheat in the oven or air fryer to bring back the crisp!

Pizza Tater Tot Casserole : Cheesy, Crispy, and Crowd-Pleasing

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• Author: BeauCollier

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Pizza Tater Tot Casserole

Prep Time: 15 minutes
Cook Time: 30–35 minutes (+ optional broil 1–2 min)
Total Time: 45–50 minutes
Servings: 6

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Ingredients

Scale 1x2x3x

Casserole Base:

• 1 jar (24 oz) marinara sauce

• ½ tsp garlic powder

• ½ tsp dried oregano

• ½ tsp dried basil

• ¼ tsp crushed red pepper (optional)

Cheese & Pepperoni Layers:

• 2 cups shredded mozzarella cheese

• 1 cup mini pepperoni (or chopped regular pepperoni)

Tater Tot Topping:

• 1 (32 oz) bag frozen tater tots

• Olive oil spray or light drizzle

Garnish (optional):

• Fresh basil or parsley

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Instructions

1. Preheat & Prep

• Preheat oven to 400°F (200°C).

• Grease a 9×13-inch baking dish with cooking spray or a light wipe of olive oil.

2. Layer the Sauce

• Pour marinara sauce into the dish and spread evenly.

• Sprinkle garlic powder, oregano, basil, and crushed red pepper over the sauce.

3. Add Cheese & Pepperoni

• Sprinkle half of the mozzarella over the sauce.

• Scatter mini pepperoni evenly on top.

• Add the remaining mozzarella as a second layer.

4. Add Tater Tots

• Arrange frozen tater tots in a single layer over the cheese.

• Lightly spray or drizzle with olive oil to help them crisp.

5. Bake

• Bake uncovered for 30–35 minutes, until tots are golden and crispy and cheese is bubbly.

• Optional: Broil 1–2 minutes for extra crispiness. Watch closely!

6. Rest & Garnish

• Let rest 5 minutes before slicing.

• Sprinkle fresh basil or parsley on top before serving.

Notes

• Make Ahead: Assemble, cover, and refrigerate up to 24 hours. Add 5–10 minutes to bake time from cold.

• Supreme Style: Add sautéed bell peppers, onions, mushrooms, or sliced olives.

• Hawaiian: Swap pepperoni for diced Canadian bacon and crushed pineapple.

• Meat Lovers: Layer cooked Italian sausage or ground beef with the sauce.

• Vegetarian: Add roasted veggies like zucchini, spinach, or artichokes.

• Breakfast Twist: Use sausage gravy as a base, top with scrambled eggs, cheddar, and tots.

Let’s Talk Nutrition (The Real Talk)

Look, we’re all friends here. This is a comfort food dish, through and through. It’s not a kale salad, and it’s not trying to be! It’s a celebration dish, a weeknight win, and a treat to be enjoyed with people you love.

That said, knowledge is power. Based on a serving size of 6, you’re looking at approximately: Calories: ~430 | Protein: 17g | Carbs: 30g | Fat: 25g | Fiber: 3g

If you’re looking for ways to lighten it up a bit, you absolutely can! Try using low-fat mozzarella cheese, turkey pepperoni, or a low-sugar marinara sauce. You can also incorporate more veggies into the layers to add volume and nutrients. But my personal philosophy? Enjoy the real deal, savor every single cheesy, crispy bite, and balance it out with those healthier sides we talked about.

Your New Go-To Comfort Food

And there you have it! The legendary Pizza Tater Tot Casserole in all its glory. I truly believe that the best food is the kind that brings a smile to your face and gathers people around the table. This dish does exactly that. It’s unpretentious, incredibly delicious, and filled with so much joy.

I can’t wait for you to try it. When you do, please tag me on social @FeasticalBeau or leave a comment below and tell me all about it! Did you add your own twist? Did your kids go crazy for it? I want to hear your kitchen stories. Now, go forth and bake something legendary!

With a full heart and an even fuller plate,

A Final Word from Beau

This casserole holds a special place in my heart because it’s a testament to kitchen creativity. It was born not from a plan, but from a need to feed friends and chase a craving. It’s a dish that proves that some of the best things in life—and in cooking—are happy accidents.

I’ve shared this recipe with countless friends and readers, and every time, it brings people together. That’s the real magic of food. It’s not just about the calories or the macros; it’s about the joy, the connection, and the sheer, unapologetic deliciousness of it all.

I hope this recipe finds its way into your regular rotation and brings as much laughter and satisfaction to your table as it has to mine. Happy cooking!

Prep Time: 10 minutes | Cook Time: 35 minutes | Total Time: 45 minutes | Serves: 6

Pro Tip: Add sautéed mushrooms, olives, or bell peppers between layers for a supreme-style upgrade!

Chili Cheese Tot Pie – Your New Favorite Loaded Comfort Food

When Comfort Food Gets a Golden, Crispy Crown

Hey friends, Beau here! Let’s be real for a second. Some days call for a delicate salad and a side of mindfulness. And then there are those days—you know the ones—where the wind is howling, your favorite sweatpants are on, and your soul is screaming for something warm, cheesy, and unapologetically indulgent. If you’re having one of *those* days, my friend, you have landed in the right spot. Welcome to the glorious, gooey, crispy world of my Chili Cheese Tot Pie.

This isn’t just a casserole. This is a culinary hug. It’s the love child of a spicy, beefy chili and the crispy, potato-y joy of tater tots, all brought together under a blanket of melted cheddar cheese. It’s the dish you proudly bring to a potluck, the one you make for a lazy Sunday game day, and the ultimate weeknight hero when you need a win. It looks impressive, but I promise you, it’s so simple to make. We’re talking minimal fuss, maximum flavor. So, preheat your oven, grab your favorite cast-iron skillet or baking dish, and let’s create some magic together. This is feel-good food at its finest.

The Tot That Started It All: A Culinary Happy Accident

I’ll never forget the first time this beauty came to life. It was a frigid Tuesday, the kind of cold that seeps into your bones. I had a hankering for my classic beef chili and a half-empty bag of tater tots staring at me from the freezer. In a moment of what I can only describe as hungry genius, I thought, “Why choose?” I let the chili simmer, poured it into my trusty skillet, and instead of reaching for cornbread mix, I went for the tots. I arranged them in a single, beautiful layer, sprinkled an entire mountain of cheddar on top, and crossed my fingers.

What emerged from the oven 30 minutes later was nothing short of a masterpiece. The chili was bubbling up around the edges, the cheese was golden and bubbly, and the tots had transformed into a perfect, crispy crown. My wife walked in, took one look, and said, “What is *that* and why does it smell like heaven?” We dug in right there, standing at the kitchen counter, and I knew instantly this was a recipe I had to share. It was born from a need for comfort and a little kitchen creativity, and honestly, those are the best kinds of recipes.

Gathering Your Cast of Flavor Characters

Here’s everything you’ll need to bring this cozy pie to life. Don’t be afraid to make it your own—I’ve included some of my favorite swaps and insights right alongside each ingredient.

• 1 lb Ground Beef (80/20 blend is perfect): This is our hearty base. The little bit of extra fat adds so much flavor. Chef’s Insight: For a lighter version, ground turkey or chicken works wonderfully. For a plant-based twist, a plant-based ground crumble or even a cup of lentils is fantastic!
• 1 can (15 oz) Chili Beans, drained: I love the convenience and flavor of pre-seasoned chili beans. They’ve got just the right amount of sauce and spice. Sub Tip: No chili beans? No problem! A can of kidney beans or pinto beans, rinsed and drained, works great. Just add an extra pinch of chili powder.
• 1/2 cup Tomato Sauce: This brings everything together, creating that rich, saucy base without being too liquidy. Chef’s Insight: If you have leftover marinara or even a bit of tomato paste thinned with water, you can use that in a pinch.
• 1 tbsp Chili Powder: The soul of our seasoning! This blend of spices gives us that warm, deep flavor. Pro Tip: Feel free to add a pinch of smoked paprika or a dash of cayenne pepper if you like a little smokiness or extra heat.
• 1/2 tsp Cumin: This is the secret weapon. Cumin adds an earthy, warm note that makes the chili taste incredibly authentic and complex.
• Salt & Pepper to Taste: Don’t forget to season as you go! Taste your chili base before adding the tots and adjust accordingly.
• 2 cups Frozen Tater Tots: The iconic, crispy crown! There’s no substitute for the classic tot texture here. Chef’s Hack: No need to thaw them! They bake up perfectly crispy straight from the freezer.
• 1 cup Shredded Cheddar Cheese: The glorious, melty glue that holds our dream together. Sub Tip: A Mexican blend or Pepper Jack cheese would be amazing for an extra kick.
• 1–2 Jalapeños, sliced: For a fresh, spicy kick and a beautiful pop of color. Pro Tip: Remove the seeds and membranes for less heat, or leave them in if you’re brave!
• 2 Green Onions, sliced: These add a necessary fresh, sharp bite that cuts through the richness perfectly. A non-negotiable finish, in my book!
• Sour Cream (optional, for topping): The cool, creamy dollop that brings balance. Highly recommended!

Let’s Build Our Masterpiece: Step-by-Step

Alright, team, aprons on! This is where the fun begins. Follow these steps, and you’ll be a tot pie pro in no time.

1. Preheat and Prep: First things first, get that oven roaring hot to 400°F (200°C). This high heat is key for getting our tots perfectly crispy and golden. While it’s heating, grab a 9-inch pie dish, a 10-inch cast-iron skillet, or an 8×8 baking dish and give it a quick grease with a little oil or cooking spray. Chef’s Hack: Using a cast-iron skillet isn’t just for looks; it creates an incredible crispy crust on the bottom and edges of the chili. Trust me on this one!
2. Brown the Beef: Grab a large skillet and place it over medium heat. Add your ground beef and break it up with a wooden spoon. Cook it until it’s beautifully browned and no pink remains. This usually takes about 6-8 minutes. Once it’s done, carefully drain off the excess fat. Pro Tip: Don’t skip draining the fat, or your final dish might be a bit greasy.
3. Create the Chili Base: Now, to the browned beef, add your drained chili beans, tomato sauce, chili powder, cumin, salt, and pepper. Give it a really good stir, making sure every bit of beef is coated in that flavorful sauce. Let it simmer for a solid 10 minutes. You’ll notice the flavors melding together and the sauce thickening up slightly. This simmering time is crucial for building a deep, rich flavor base, so don’t rush it!
4. Assemble the Pie: Pour your simmering chili mixture into your prepared baking dish and spread it into an even layer. Now for the fun part: carefully place your frozen tater tots in a single layer on top of the chili. You can get fancy and arrange them in a spiral pattern, or just dump them on and spread them out—it’ll taste incredible either way! Once your tots are settled, shower the whole thing with that glorious cup of shredded cheddar. Chef’s Insight: The cheese acts as a protective layer, helping the tots underneath steam and cook to perfection while the tops get crispy.
5. Bake to Perfection: Carefully slide your assembled pie into the preheated oven and bake for 25-30 minutes. You’re looking for the tater tots to be deep golden brown and crispy, and the cheese to be completely melted and bubbly all over.
6. The Crispy Finale (Broil!): For that ultimate, restaurant-quality finish, turn your oven to broil for the last 2-3 minutes. Watch it like a hawk! This will give the tops of the tots and the cheese an irresistible extra crunch and beautiful color. Chef’s Warning: The broiler is powerful! Don’t walk away, or you might end up with a darker-than-desired crown.
7. Garnish and Serve: Take the pie out of the oven—it will be bubbling and smell insane. Let it rest for just 5 minutes (this helps it set up so it’s not lava-hot when you serve it). Then, artfully scatter your sliced jalapeños and green onions over the top. Add a few generous dollops of cool sour cream right in the center. Now, dig in!

How to Serve This Show-Stopping Pie

Presentation is part of the fun with a dish like this! I love to bring the whole skillet or baking dish straight to the table—it creates a real “wow” moment. Use a large spoon or pie server to scoop out hearty portions. This pie is a complete meal in itself, but if you want to round it out, here are a few of my favorite pairings:

• A Simple, Crisp Salad: A mix of romaine lettuce with a sharp vinaigrette cuts through the richness beautifully.
• Garlic Bread or Buttery Toast: For soaking up every last bit of cheesy chili. Because wasting any of this is a crime.
• A Cold Beer or Iced Tea: The perfect beverage to wash down all that cozy goodness.

Remember, this is casual, comfort food at its best. No fancy plating required—just good company and happy bellies.

Make It Your Own: Delicious Twists & Swaps

The beauty of this recipe is its versatility. Once you’ve mastered the classic, get creative! Here are a few ways to mix it up.

• Fiesta Taco Pie: Swap the chili seasoning for a packet of taco seasoning. Use black beans instead of chili beans, and top with Pepper Jack cheese. After baking, finish with fresh diced tomatoes, avocado, and a drizzle of cilantro-lime crema.
• Breakfast-for-Dinner Pie: Replace the chili base with a layer of cooked, crumbled breakfast sausage. Whisk together 6 eggs with a splash of milk and pour it over the sausage. Top with tater tots and cheddar, then bake until the eggs are set. Hello, brunch!
• Fully Loaded Veggie Pie: Skip the meat and sauté a cup each of diced bell peppers, onions, and mushrooms until soft. Mix them with the beans and tomato sauce for a hearty vegetarian version that’s just as satisfying.
• Buffalo Chicken Tot Pie: Use 2 cups of shredded cooked chicken tossed in 1/2 cup of buffalo sauce instead of the beef chili. Use a ranch seasoning packet instead of chili powder, and top with a blue cheese crumble after baking.

Beau’s Kitchen Notes & Stories

This recipe has become a staple in our home, and it’s evolved in fun ways. One time, I accidentally grabbed a bag of crispy crown tots instead of the classic cylindrical ones. The result? An even crispier, shingle-like top that was absolutely fantastic. My kids now demand that version! I’ve also learned that letting the pie rest for 5-10 minutes after it comes out of the oven is a game-changer. It allows the layers to settle, making it much easier to slice and serve without it turning into a delicious but soupy mess. This dish is all about joy, so don’t stress about perfection. As long as there’s chili, cheese, and tots, you really can’t go wrong.

Your Questions, Answered!

Over the years, I’ve gotten a few common questions about this pie. Here’s the scoop to ensure your success!

• Can I make this ahead of time? Absolutely! You can assemble the entire pie—chili base, tots, and cheese—cover it tightly, and refrigerate it for up to 24 hours. When you’re ready, just pop it in the oven. You may need to add 5-10 minutes to the baking time since it’s going in cold.
• My tater tots are still frozen in the middle. What happened? This usually means the oven wasn’t quite hot enough, or the pie was too crowded in the oven. Make sure your oven is fully preheated, and bake on the middle rack. If you’re still worried, you can let the assembled pie sit on the counter for 15 minutes before baking to take the chill off.
• Can I use homemade chili? You bet! In fact, this is a brilliant way to use up leftover chili. Just make sure your chili isn’t too watery, or the bottom layer could be soupy. A thicker chili works best.
• How do I store and reheat leftovers? Store any leftovers (lucky you!) in an airtight container in the fridge for up to 3 days. To reheat, the oven or toaster oven at 375°F is best for keeping the tots crispy. The microwave will work in a pinch, but it will soften the tots.

Chili Cheese Tot Pie : Loaded Comfort Food for Chilly Days

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• Author: BeauCollier

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Description

Crispy tater tots, cheesy goodness, and a rich, beefy chili base come together in this indulgent, crowd-pleasing bake. Perfect for game day, weeknight dinners, or a cozy weekend treat.

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Ingredients

Scale 1x2x3x

Chili Base:

• 1 lb ground beef (80/20 for flavor; turkey or chicken optional)

• 1 can (15 oz) chili beans, drained

• ½ cup tomato sauce

• 1 tbsp chili powder

• ½ tsp cumin

• Salt & pepper to taste

Topping & Garnish:

• 2 cups frozen tater tots

• 1 cup shredded cheddar cheese (or Mexican blend / Pepper Jack)

• 1–2 jalapeños, sliced (optional, seeds removed for less heat)

• 2 green onions, sliced

• Sour cream, for serving (optional)

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Instructions

1. Preheat & Prep

• Preheat oven to 400°F (200°C).

• Grease a 9-inch pie dish, 10-inch cast-iron skillet, or 8×8 baking dish with oil or cooking spray.

2. Brown the Beef

• In a large skillet over medium heat, cook the ground beef until no pink remains, breaking it apart as it cooks (~6–8 minutes).

• Drain excess fat.

3. Make the Chili Base

• Stir in drained chili beans, tomato sauce, chili powder, cumin, salt, and pepper.

• Simmer for 10 minutes, stirring occasionally until thickened and flavors meld.

4. Assemble the Pie

• Spread chili evenly in the prepared dish.

• Arrange frozen tater tots in a single layer on top.

• Sprinkle shredded cheddar cheese over the tots.

5. Bake

• Bake uncovered for 25–30 minutes, until tots are golden and crispy and cheese is bubbly.

6. Optional Broil

• Broil for 2–3 minutes for extra-crispy tops. Watch closely to avoid burning.

7. Garnish & Serve

• Let rest 5 minutes.

• Top with sliced jalapeños, green onions, and dollops of sour cream if desired.

• Serve straight from the skillet or dish for a fun, casual presentation.

Notes

• Make Ahead: Assemble and refrigerate up to 24 hours before baking; add 5–10 minutes to bake time from cold.

• Vegetarian: Swap beef for sautéed bell peppers, onions, mushrooms, and beans.

• Extra Spice: Leave jalapeño seeds or add cayenne pepper to chili.

• Cheese Variations: Try Pepper Jack, Mexican blend, or a mix of cheeses for extra flavor.

• Leftover Chili: Perfect way to use thickened leftover chili. Avoid watery chili for best results.

Let’s Talk Comfort Food Math

Now, we all know this is a treat-yourself kind of dish, but it’s always good to know what you’re enjoying! Here’s a general nutritional breakdown per serving (based on 6 servings). Remember, these are estimates and can vary based on your specific ingredients (like the leanness of your beef or the type of cheese you use).

• Calories: ~450
• Protein: 26g (Great for keeping you full!)
• Carbohydrates: 28g
• Fat: 28g

To lighten it up, use lean ground beef (90/10 or 93/7), low-fat cheese, and consider adding a extra serving of veggies on the side. But sometimes, your soul needs the full, glorious, cheesy experience, and that’s more than okay!

Final Thoughts from My Kitchen to Yours

Well, there you have it, friends. My heart and soul poured into one delicious, comforting Chili Cheese Tot Pie. This recipe is a testament to the fact that the best food doesn’t have to be complicated. It’s about flavor, texture, and the sheer joy of sharing something truly delicious with the people you love.

I hope this recipe becomes a go-to in your home, creating its own set of happy memories and satisfied smiles. If you make it (and you totally should!), I’d love to see your creation. Tag me @Feastical on social media or shoot me an email. Nothing makes me happier than seeing my recipes come to life in your kitchens.

Now, go forth and bake with confidence! And as always, stay feastical.

– Beau

Game Day, Every Day: Your New Favorite Buffalo Chicken Tater Tot Bake

Hey, friends! Beau here from Feastical. Let’s talk about that magical, mythical zone where comfort food meets party food. You know the one. It’s where napkins are mandatory, high-fives are frequent, and the only thing better than the first bite is the very last one, scraped right from the corner of the dish. I’m convinced that some of the best memories are made around food that’s unapologetically delicious, joyfully messy, and designed for sharing.

And that, my friends, is precisely where our star of the show comes in: the Buffalo Chicken Tater Tot Bake. This isn’t just a casserole; it’s a full-on flavor experience packed into one glorious baking dish. Imagine this: tender, spicy shredded chicken, a kick of tangy buffalo sauce, the cool creaminess of ranch, the satisfying crunch of fresh celery and carrots, all nestled under a blanket of crispy, golden tater tots and not one, but two kinds of glorious, melty cheese.

Whether you’re gearing up for the big game, hosting a casual get-together, or just trying to make a regular Tuesday night feel like a celebration, this bake is your secret weapon. It’s bold, it’s crave-worthy, and I promise you, it’s made to impress with minimal fuss. So, preheat those ovens and grab your favorite baking dish—we’re about to create some kitchen magic that tastes like a winning touchdown.

The Story Behind The Sizzle

This recipe was born out of a slightly chaotic, utterly perfect Super Bowl party at my first apartment. My buddy Mark was in charge of the wings, and I, the “culinary expert,” was handling… well, everything else. Long story short, Mark got a little overzealous with the grill, and let’s just say our main course ended up more “extra crispy” than “finger-licking good.” We were staring down a hungry crowd with a platter of, ahem, well-done wings and a whole lot of disappointed faces.

But in true kitchen-hero fashion, a little panic led to a lot of inspiration. I had a bag of frozen tater tots, some leftover rotisserie chicken, and a fridge full of condiments. In a whirlwind of “what ifs,” I shredded the chicken, doused it in buffalo sauce, tossed in some veggies for crunch, and crowned it all with those beautiful, frozen potato gems. Thirty minutes later, we pulled a bubbling, golden, cheesy masterpiece out of the oven. The crisis was averted, the crowd went wild, and a Feastical legend was born. It just goes to show that sometimes the best dishes come from happy little accidents (and a desperate need to feed your friends)!

Gathering Your Flavor All-Stars

This is where the fun begins! Let’s break down the lineup. Don’t be shy about making this your own—cooking is all about playing with your food.

• 2 cups cooked, shredded chicken: This is your MVP. A store-bought rotisserie chicken is your best friend here—it’s juicy, flavorful, and a huge time-saver. Leftover grilled or baked chicken works wonderfully too!
• 1/2 cup buffalo wing sauce: The heart and soul of the dish! I’m a Frank’s RedHot devotee, but use your favorite. For more heat, go with a hotter sauce; for milder palates, a “mild” wing sauce is perfect.
• 1/2 cup ranch or blue cheese dressing: The cool, creamy counterpart to the spicy buffalo sauce. Ranch is a crowd-pleaser, but if you’re a blue cheese purist (I see you!), it adds a fantastic tangy depth.
• 1/2 cup diced celery & 1/2 cup diced carrots: Our fresh, crunchy secret weapons. They cut through the richness and add a pop of color and texture that makes this feel like a more complete meal.
• 2 cups frozen tater tots: The glorious, crispy crown. Don’t thaw them! The frozen tots get perfectly crispy in the hot oven. This is non-negotiable kitchen science.
• 1/2 cup shredded mozzarella or cheddar cheese: The melty, gooey glue that holds everything together. I love cheddar for its sharpness, but mozzarella gives you those epic cheese pulls.
• 1/4 cup blue cheese crumbles: The flavor bomb finish! Even if you used ranch dressing, these little crumbles add a salty, funky punch that takes this bake to the next level.
• 1 tbsp butter (optional): A little chef’s hack for extra richness. Stirring a pat of melted butter into the chicken mixture makes it incredibly luscious.
• Green onions or parsley for garnish: A fresh, green finish that makes it look as good as it tastes!

Let’s Build This Flavor Stadium, Step-by-Step

Ready to assemble the ultimate game-day dish? It’s as easy as one, two, three… bake! Follow these steps, and you’ll be a hero in no time.

1. Preheat and Prep. Fire up your oven to 400°F (200°C). This is the perfect temperature to get our tots golden and our cheese beautifully bubbly without burning. While it’s heating, grab a 9×9-inch baking dish and give it a quick spritz with cooking spray. A little grease prevents sticking and makes cleanup a breeze—trust me, future-you will be grateful.
2. Mix the Magic. In a large mixing bowl, combine your shredded chicken, buffalo sauce, and your chosen dressing (ranch or blue cheese). This is where the party starts! Get in there with a big spoon or even your hands (my preferred method) and make sure every single strand of chicken is coated in that spicy, creamy goodness. Now, fold in your diced celery and carrots. Chef’s Hack: If you’re using that optional tablespoon of butter, melt it and mix it in now. It adds a silky richness that’s just *chef’s kiss*.
3. Create Your Base Layer. Pour the saucy chicken mixture into your prepared baking dish and spread it into a nice, even layer. We’re building flavor from the ground up, and this is our foundation. Pat it down gently so there are no major air pockets.
4. Top with Tots & Cheese. Here comes the fun part! Take your frozen tater tots and arrange them in a single, glorious layer over the chicken mixture. You can line them up in neat rows or just scatter them—both work! Once your tots are in place, shower them with the shredded mozzarella or cheddar cheese. This creates a cheesy barrier that helps the tots get extra crispy.
5. Bake to Perfection. Slide your masterpiece into the preheated oven and bake, uncovered, for 25-30 minutes. You’re looking for the tots to be deep golden brown and crispy, and the cheese on top should be completely melted and bubbly around the edges.
6. The Finishing Touch. For that final, professional touch, turn your oven to broil for the last 2-3 minutes. Watch it like a hawk! This gives the tots an incredible extra crunch and toasts the cheese beautifully. Carefully pull the dish out, sprinkle the blue cheese crumbles evenly over the top, and pop it back in for just one final minute, just to warm them through. You don’t want to melt them completely—just soften them up.
7. Garnish and Serve! Take the bake out of the oven (remember the oven mitts!) and let it rest for about 5 minutes. This allows the layers to set, making it easier to serve. Just before your hungry crowd descends, scatter the sliced green onions or parsley over the top for a fresh, colorful finish.

How to Serve This Crowd-Pleaser

Presentation is part of the fun! You can absolutely plop a generous scoop right onto a plate, but let’s get creative. I love serving this family-style, right in the middle of the table with the baking dish on a trivet. It encourages everyone to dig in and creates that wonderful, communal feeling.

For a true game-day spread, set up a “buffet bar” with small bowls of extra toppings. Think extra blue cheese crumbles, a drizzle of ranch dressing, more diced celery and carrots for extra crunch, and even some pickled jalapeños for the heat-seekers in your crew. Serving it with celery sticks and carrot sticks on the side is a classic move that feels authentic to the buffalo wing experience.

And let’s talk beverages. This spicy, cheesy wonder pairs perfectly with an ice-cold lager, a crisp hard cider, or even a tangy ranch water. For a non-alcoholic option, a tall glass of lemonade or iced tea is the perfect cool-down companion.

Make It Your Own: Delicious Twists & Swaps

The beauty of this recipe is its versatility. Don’t be afraid to play around and make it suit your taste buds or dietary needs!

• Spicy Southwest Fiesta: Swap the buffalo sauce for chipotle hot sauce or a smoky BBQ sauce. Add a can of drained black beans and a cup of corn kernels to the chicken mixture, and use a Monterey Jack or pepper jack cheese blend on top.
• Buffalo Chicken & Bacon Bliss: Because everything is better with bacon! Crumble 4-6 strips of cooked bacon and mix half into the chicken layer, saving the other half to sprinkle on top with the green onions.
• Lightened-Up Lover’s Dream: Use Greek yogurt instead of ranch dressing for a protein-packed, tangy twist. Opt for low-fat cheese, and you can even use sweet potato tots or cauliflower tots for a different nutritional profile.
• “Buffalo Chicken Dip” Bake: Want it even creamier? Add an 8-ounce block of softened cream cheese to the chicken and sauce mixture. It becomes incredibly rich and decadent, just like your favorite hot dip.
• Gluten-Free & Dairy-Free Friendly: Most buffalo sauces are naturally gluten-free, but always double-check the label. Use a vegan ranch or blue cheese dressing, a plant-based cheese shred, and skip the blue cheese crumbles (or use a vegan alternative). The tots are usually gluten-free, but confirm the brand.

Beau’s Kitchen Notes & Stories

This recipe has truly evolved in my kitchen over the years. The first version was a desperate, post-wing-fail experiment. The second version involved me forgetting the blue cheese crumbles until after it was baked (still delicious, but a lesson learned). Now, it’s a well-oiled, flavor-packed machine that I make at least once a month.

One of my favorite things is how this dish brings people together. I’ve seen self-proclaimed “blue cheese haters” tentatively try a bite and immediately ask for the recipe. I’ve watched kids (and let’s be honest, adults) meticulously eat around the veggies, only to realize they actually love the celery crunch. Food has that power—to surprise, to delight, and to create little moments of joy around the table. That’s what Feastical is all about.

Your Questions, Answered!

Let’s tackle some common questions to ensure your bake is a total success.

Q: My tater tots are still a bit soft on the bottom. How can I make them crispier?
A: Great question! This can happen if the saucy base is very wet. A few tricks: 1) Make sure your chicken is well-shredded but not overly wet. 2) Pat the chicken mixture down firmly before adding the tots. 3) For ultimate crispiness, you can pre-bake your tots on a separate sheet pan for 10 minutes before adding them to the casserole. It’s an extra step, but it guarantees a crunch in every bite.

Q: Can I make this Buffalo Chicken Tater Tot Bake ahead of time?
A: Absolutely! You can assemble the entire dish (through step 4), cover it tightly with plastic wrap or foil, and refrigerate it for up to 24 hours. When you’re ready, bake it straight from the fridge. You may need to add 5-10 minutes to the baking time since it will be starting from cold.

Q: I’m not a fan of blue cheese. What’s a good substitute for the crumbles?
A> No problem at all! The beauty is in the customization. You can simply leave them out and let the other cheeses shine. Alternatively, feta cheese crumbles offer a similar salty, tangy profile that’s a bit less pungent. Or, just double down on the shredded cheddar or mozzarella for maximum meltiness.

Q: Can I use raw chicken instead of cooked?
A> I don’t recommend it. The baking time is designed to heat the filling and crisp the tots, not to fully cook raw chicken. For food safety and the best texture, always start with fully cooked, shredded chicken.

Buffalo Chicken Tater Tot Bake with Blue Cheese : Game Day Favorite with a Kick

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• Author: BeauCollier

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Bold, cheesy, and spicy, this Buffalo Chicken Tater Tot Bake combines tender shredded chicken, tangy buffalo sauce, creamy ranch, crisp veggies, and melty cheese, all crowned with golden tater tots. Perfect for game days, family dinners, or any time you want a hearty, crowd-pleasing dish.

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Ingredients

Scale 1x2x3x

Chicken Mixture:

• 2 cups cooked, shredded chicken (rotisserie or leftover)

• ½ cup buffalo wing sauce

• ½ cup ranch or blue cheese dressing

• ½ cup diced celery

• ½ cup diced carrots

• 1 tbsp butter (optional, for richness)

Cheese & Tater Tots:

• 2 cups frozen tater tots

• ½ cup shredded cheddar or mozzarella cheese

• ¼ cup blue cheese crumbles

• Green onions or parsley for garnish

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Instructions

1. Prep Oven & Dish

• Preheat oven to 400°F (200°C).

• Lightly grease a 9×9-inch baking dish.

2. Mix Chicken & Veggies

• In a large bowl, combine shredded chicken, buffalo sauce, and dressing.

• Fold in celery, carrots, and optional butter.

3. Assemble Casserole

• Spread chicken mixture evenly in the dish.

• Arrange frozen tater tots on top in a single layer.

• Sprinkle shredded cheese over the tots.

4. Bake

• Bake uncovered 25–30 minutes until tater tots are golden and cheese is melted.

• Optional: Broil 2–3 minutes for extra-crispy tots.

5. Add Finishing Touches

• Sprinkle blue cheese crumbles on top and let warm 1 minute.

• Garnish with sliced green onions or parsley.

• Let rest 5 minutes before serving.

Notes

• Crispier Tots: Pre-bake tots 10 minutes before assembling.

• Make Ahead: Assemble up to 24 hours in advance; bake straight from fridge, adding 5–10 min.

• No Blue Cheese? Use feta or double up on shredded cheese.

• Extra Creamy: Mix in 8 oz cream cheese with chicken.

• Vegetarian/Gluten-Free: Swap chicken for plant-based protein, use vegan cheese and gluten-free tots.

Nutritional Breakdown (For Your Info!)

Hey, we’re all about balance here at Feastical! While this is definitely a celebratory dish, it’s always good to know what you’re enjoying. This nutritional info is an estimate per serving (assuming 4 generous servings) and can vary based on the specific brands and ingredients you use.

Approximate Per Serving:
Calories: ~410 | Protein: 28g | Carbohydrates: 22g | Fat: 24g

Remember, you can easily adjust this! Using low-fat dressings and cheeses, adding more vegetables, or using a leaner chicken breast can all help tailor this recipe to your nutritional goals. But sometimes, a warm, cheesy, soul-satisfying bake is exactly what you need, and that’s more than okay—it’s something to be celebrated!

Final Thoughts

And there you have it, folks! The one, the only, the legendary Buffalo Chicken Tater Tot Bake. It’s more than just a recipe; it’s a ticket to a great time, a solution for a busy night, and a guaranteed way to bring a smile to the faces around your table.

I hope you love making it (and eating it!) as much as I do. Remember, the best dishes are the ones made with a dash of love and a sprinkle of fun. Don’t forget to tag me @Feastical on social media when you make it—I love seeing your culinary creations! Now, go forth and bake something incredible.

Until next time, keep it flavorful!

– Beau

The Ultimate Comfort Food Mashup is Here!

Hey friends, Beau here! Let’s be real, some days just call for a casserole. You know the ones I’m talking about. It’s been a long week, the weather’s turned chilly, or you’ve just got a crowd to feed with minimal fuss. But what if we took that classic, cozy casserole concept and gave it a serious flavor upgrade? What if we injected it with the bold, spicy-sweet, and utterly irresistible vibes of Korean BBQ?

Well, stop dreaming, because your new favorite potluck hero, game-day superstar, and family dinner savior has arrived. Say hello to my Korean BBQ Tater Tot Casserole! This isn’t your grandma’s green bean situation (though I love that one, too). This is a glorious fusion feast where savory bulgogi beef meets the tangy kick of kimchi, all smothered in a creamy, spicy gochujang cheese sauce and topped with that iconic, crispy tater tot crown.

It’s the kind of dish that makes people’s eyes go wide. It’s a conversation starter that ends with everyone asking for the recipe. And the best part? It’s deceptively simple to make. We’re using clever shortcuts and layering flavors like pros, creating a dish that tastes like you slaved for hours. So, preheat your oven, grab your favorite skillet, and let’s create some kitchen magic together. This is comfort food, reimagined.

The Potluck That Started It All

This recipe was born out of a little bit of kitchen desperation and a whole lot of flavor curiosity. A few years back, I was signed up to bring a dish to our neighborhood’s annual summer potluck. The problem? I’d promised something “fun and different,” but I’d completely lost track of time. I was staring into my freezer, praying for inspiration, when my eyes landed on a bag of tater tots. A classic starting point.

At the same time, I had some incredible homemade bulgogi marinade sitting in my fridge from taco night. The gears started turning. What if I merged these two worlds? I quickly browned some ground beef with that magical bulgogi sauce, whipped up a cheese sauce but spiked it with my favorite gochujang paste for a kick, and layered it all together. I crossed my fingers, popped it in the oven, and hoped for the best.

Friends, it was the first dish to disappear. People who had never tried Korean food were raving about it, and my Korean-American neighbor gave me a huge smile and a thumbs-up from across the park. It was a beautiful reminder that food, at its best, is about connection and joyful experimentation. This casserole is now a certified Feastical legend, and I’m so excited to finally share the official recipe with you.

Gathering Your Flavor Powerhouse Ingredients

This dish is all about the harmony of flavors. Don’t be intimidated by a few special ingredients—they’re easy to find in most major grocery stores these days (look in the international aisle!) and they make all the difference. Here’s your shopping list, complete with my chef-y insights and easy swaps.

• 1 lb ground beef (80/20 blend) or thinly sliced ribeye: Ground beef is easy, affordable, and soaks up the sauce beautifully. But if you want that truly authentic, melt-in-your-mouth bulgogi experience, splurge on the thinly sliced ribeye! It’s a game-changer.
• ¼ cup soy sauce: This is the salty, umami backbone of our bulgogi. For a gluten-free version, simply swap in tamari or coconut aminos.
• 2 tablespoons brown sugar: This balances the saltiness and helps create that gorgeous, caramelized crust on the beef. Honey or maple syrup work great too!
• 1 tablespoon sesame oil: Use the toasted kind! That nutty, aromatic flavor is essential. Don’t substitute this with a neutral oil.
• 2 garlic cloves, minced & 1 teaspoon grated ginger: The dynamic duo of flavor. Fresh is always best here—it provides a bright, pungent kick that powdered versions just can’t match.
• 1 cup chopped kimchi: This is our tangy, fermented flavor bomb! It cuts through the richness of the beef and cheese. Don’t drain the juice completely; a little bit adds amazing moisture and flavor.
• 2 cups shredded cheese (a mozzarella + cheddar blend): Mozzarella gives us that epic stretch, while cheddar brings the sharp, familiar flavor. A pre-shredded “pizza blend” works perfectly here for convenience.
• 2 tablespoons gochujang (Korean chili paste): The star of the show! It’s spicy, sweet, and deeply savory all at once. Start with 1 tablespoon if you’re sensitive to heat.
• 1 tablespoon butter, 1 tablespoon flour, 1 cup milk: The holy trinity for our cheese sauce base (a roux!). Whole milk will give you the creamiest result, but 2% works just fine.
• 1 (32 oz) bag frozen tater tots: No explanation needed. The crispy, potato-y crown we all deserve.
• Sesame seeds & sliced green onions for garnish: These aren’t just for looks! They add a final pop of freshness, color, and a delightful crunch.

Let’s Build This Flavor Masterpiece!

Okay, team! Time to get cooking. We’re going to tackle this in three easy parts: the beef, the sauce, and the assembly. Put on some good music, and let’s make it happen.

1. Create the Bulgogi Beef: Grab a large skillet and set it over medium-high heat. Crumble in your ground beef (or add your sliced ribeye) and cook it until it’s just browned. Now, here’s the key—drain off most of the excess fat, but leave a little behind for flavor. Reduce the heat to medium and add the soy sauce, brown sugar, sesame oil, minced garlic, and grated ginger. Let this simmer together for 3-5 minutes, stirring frequently, until the sauce has thickened and beautifully glazed the beef. It should smell absolutely incredible. Take it off the heat and set it aside. Chef’s Hack: Don’t skip the simmer! This step is where the flavors really marry and the beef gets that signature sticky-sweet caramelization.
2. Whip Up the Gochujang Cheese Sauce: Now, let’s make that luscious sauce. In a medium saucepan, melt the butter over medium heat. Once it’s foaming, whisk in the flour. Keep whisking for about a minute to cook out the raw flour taste—this is your roux! Slowly, and I mean slowly, pour in the milk while you whisk constantly. This prevents lumps from forming. Keep whisking until the sauce thickens enough to coat the back of a spoon, about 3-5 minutes. Now, turn the heat down to low and stir in the gochujang until it’s fully incorporated. You’ll see the sauce turn a beautiful, warm orangey-red. Finally, add your shredded cheese a handful at a time, stirring until it’s completely melted and smooth before adding the next. Chef’s Hack: Take the sauce off the heat right before you think it’s thick enough. It will continue to thicken as it sits, and this prevents it from becoming gloppy.
3. The Grand Assembly: Preheat your oven to 400°F (200°C). Grab your trusty 9×13 inch baking dish. We’re building layers of flavor! First, spread the cooked bulgogi beef into an even layer on the bottom. Next, scatter the chopped kimchi evenly over the beef. Now, pour that glorious gochujang cheese sauce over everything, using a spatula to spread it right to the edges.
4. Top with the Tots: This is the fun part. Take your frozen tater tots and arrange them in a single, snug layer over the saucy base. You can do this in neat rows or just dump them and spread them out—I won’t judge! Chef’s Hack: For extra-crispy tots, give them a very light spritz with cooking spray before they go in the oven.
5. Bake to Perfection: Slide your masterpiece into the preheated oven and bake for 30-35 minutes. You’re looking for the cheese sauce to be bubbly around the edges and the tater tots to be a deep, golden brown and perfectly crispy.
6. The Finishing Touches: Once it’s out of the oven, let it rest for just 5 minutes. This allows the layers to set a bit so you get a cleaner slice. Then, go to town with the garnishes! A generous sprinkle of sesame seeds and a vibrant shower of sliced green onions make it look (and taste) like it came from a professional kitchen.

How to Serve This Showstopper

Presentation matters, even with a homey casserole! I love serving this right from the baking dish at the center of the table—it creates such a warm, communal vibe. Use a large spoon or a sturdy spatula to scoop out hearty portions.

While this casserole is a complete meal in itself, a few simple sides can turn it into a true feast. A light, crisp cucumber salad dressed with a little rice vinegar and sesame oil is the perfect refreshing counterpoint to the rich, spicy casserole. A bowl of steamed white rice (especially short-grain) is also a fantastic addition for soaking up every last bit of that cheesy, spicy sauce. And my absolute pro-tip? Fry up a few sunny-side-up eggs and place one on top of each serving. The runny yolk mixing into the casserole is a next-level experience you have to try.

Make It Your Own: Delicious Twists & Swaps

The beauty of this recipe is its flexibility. Don’t be afraid to play with it and make it suit your taste or dietary needs!

• Spicy Kimchi Swap: If you’re a heat-seeker, seek out extra-spicy kimchi. It will amplify the kick from the gochujang in the most delicious way.
• Go Vegetarian: This is so easy! Simply swap the ground beef for a plant-based ground “meat” or even a cup of cooked lentils. Use vegetable broth instead of the beef drippings if needed, and you’ve got a fantastic veggie-friendly main.
• Pork Belly Bliss: For an insanely rich and decadent version, replace the beef with thinly sliced or small-diced pork belly. Cook it until it’s crispy, then toss it in the bulgogi sauce.
• Different Potato Topper: No tater tots? No problem! You can use frozen crispy crown potatoes or even a layer of defrosted shredded hash browns. Press the hash browns down firmly and bake until golden.
• Extra Veggie Power: Feel free to stir a cup of thawed frozen peas and carrots or some sautéed mushrooms and spinach into the beef layer for an extra boost of veggies.

Beau’s Kitchen Notes & Stories

This recipe has evolved so much since that first potluck panic! I’ve learned that the quality of your kimchi really matters—find a brand you love. I’ve also had my fair share of kitchen fails; one time I was talking so much I accidentally used cornstarch instead of flour for the roux. Let’s just say we ended up with a cheese sauce with the texture of slime! We ordered pizza that night, and I learned to always label my jars. The lesson? Even a “failed” experiment is a chance to learn and laugh. This casserole is forgiving, so don’t stress. Cooking is an adventure, not a test.

Your Questions, Answered!

I’ve gotten a lot of questions about this recipe over the years. Here are the most common ones to help you out.

Q: My cheese sauce turned out lumpy. What did I do wrong?
A: The number one culprit is adding the milk too quickly! The key to a smooth sauce is a slow, steady stream of milk while you whisk constantly. If you do get a few lumps, don’t panic. You can often whisk them out vigorously off the heat, or for a surefire fix, strain the sauce through a fine-mesh sieve before adding the cheese.

Q: Can I make this casserole ahead of time?
A: Absolutely! You can assemble the entire casserole (through the step of topping with tater tots), cover it tightly with plastic wrap or foil, and refrigerate it for up to 24 hours. When you’re ready to bake, you may need to add 5-10 extra minutes to the baking time since it will be going into the oven cold.

Q: My tater tots are still frozen in the middle after baking. Help!
A: This usually happens if the casserole is too cold going into the oven, or if your oven temperature is running a bit low. Make sure your beef and cheese sauce layers are still warm when you assemble. Also, an oven thermometer is a cheap and invaluable tool to ensure your oven is at the correct temperature! If the tots are browning too quickly, just tent the dish with foil for the remainder of the bake time.

Q: Is gochujang extremely spicy?
A: It has a kick, but it’s more of a deep, fermented, sweet-heat rather than a sharp, mouth-burning spice. It’s very manageable! If you or your family are sensitive to spice, start with 1 tablespoon instead of 2. You can always add more to the sauce to taste.

Korean BBQ Tater Tot Casserole with Bulgogi Beef & Gochujang Cheese Sauce

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• Author: BeauCollier

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Description

Comfort food meets bold Korean flavors! This Korean BBQ Tater Tot Casserole combines savory bulgogi-style beef, tangy kimchi, and a creamy, spicy gochujang cheese sauce, topped with golden, crispy tater tots. Perfect for family dinners, potlucks, or game-day feasts. Quick, easy, and totally irresistible.

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Ingredients

Scale 1x2x3x

For the Bulgogi Beef:

• 1 lb ground beef (80/20) or thinly sliced ribeye

• ¼ cup soy sauce (tamari or coconut aminos for gluten-free)

• 2 tbsp brown sugar (or honey/maple syrup)

• 1 tbsp toasted sesame oil

• 2 garlic cloves, minced

• 1 tsp grated ginger

For the Cheese Sauce:

• 1 tbsp butter

• 1 tbsp all-purpose flour

• 1 cup milk (whole or 2%)

• 2 tbsp gochujang (adjust to taste)

• 2 cups shredded cheese (mozzarella + cheddar blend)

For the Casserole:

• 1 cup chopped kimchi (with a little juice)

• 1 (32 oz) bag frozen tater tots

• Sesame seeds and sliced green onions for garnish

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Instructions

1. Make the Bulgogi Beef

1. Heat a skillet over medium-high. Brown the beef or cook the ribeye slices until just done.

2. Drain excess fat, leaving a little for flavor.

3. Reduce heat to medium; add soy sauce, brown sugar, sesame oil, garlic, and ginger.

4. Simmer 3–5 minutes until the sauce thickens and glazes the beef. Set aside.

2. Prepare the Gochujang Cheese Sauce

1. In a medium saucepan, melt butter over medium heat.

2. Whisk in flour and cook 1 minute.

3. Gradually add milk, whisking constantly to avoid lumps.

4. When thickened, lower heat and stir in gochujang.

5. Add cheese gradually, stirring until fully melted and smooth.

3. Assemble the Casserole

1. Preheat oven to 400°F (200°C).

2. Spread bulgogi beef evenly in a 9×13” baking dish.

3. Scatter chopped kimchi over the beef.

4. Pour cheese sauce over the layers, spreading evenly.

5. Arrange frozen tater tots on top in a single layer. (Optional: lightly spray with cooking spray for extra crisp.)

4. Bake

• Bake 30–35 minutes until tater tots are golden and cheese sauce is bubbly.

• Let rest 5 minutes before serving.

5. Garnish & Serve

• Sprinkle with sesame seeds and sliced green onions.

• Optional: serve with cucumber salad, steamed rice, or a sunny-side-up egg on top

Notes

• Vegetarian: Replace beef with plant-based ground meat or cooked lentils.

• Pork Belly Version: Swap beef for diced or sliced pork belly, crisp before adding sauce.

• Alternate Topping: Use hash browns or crispy crown potatoes if tater tots aren’t available.

• Extra Veggies: Stir in peas, carrots, mushrooms, or spinach for added nutrition.

• Heat Control: Start with 1 tbsp gochujang if sensitive to spice; adjust to taste.

Nutritional Breakdown (For My Health-Conscious Friends!)

Let’s keep it real—this is a celebratory comfort food dish, and it’s meant to be enjoyed as such! But I know many of you like to keep track, so here’s a general estimate per serving (assuming this hearty casserole serves 8). Remember, these values can change based on the specific brands and ingredients you use, like leaner beef or low-fat cheese.

Per Serving (approx.): Calories: ~480 | Protein: 20g | Carbohydrates: 35g | Fat: 28g | Fiber: 3g | Sugar: 8g | Sodium: 950mg

The protein from the beef and cheese helps make it satisfying, while the kimchi provides a dose of gut-friendly probiotics. To lighten it up slightly, you can use lean ground beef (90/10), low-fat milk for the sauce, and part-skim cheese. But my philosophy? Enjoy the real deal, savor every single bite, and balance it out with those lighter sides we talked about.

Final Thoughts

And there you have it, my foodie friends! My heart and soul recipe for a Korean BBQ Tater Tot Casserole that’s guaranteed to bring everyone to the table. It’s a dish that proves comfort food doesn’t have to be boring and that the most delicious creations often come from a little bit of playful experimentation in the kitchen.

I truly hope this recipe becomes a new favorite in your home, creating its own set of fun memories and happy, full bellies. If you make it (and I really hope you do!), please tag me @Feastical on social media or shoot me an email. I love seeing your creations and hearing your stories. Now, go forth

Authentic Stuffed Cabbage Rolls: Your New Favorite Comfort Food Story

Hey friends, Beau here! Let’s talk about a dish that does more than just fill your belly—it warms your soul from the inside out. I’m talking about authentic stuffed cabbage rolls. Now, I know what you might be thinking: “Beau, that sounds complicated. All that rolling and simmering…” But trust me on this one. This is one of those magical recipes that turns simple, humble ingredients into a meal that feels like a standing ovation for your taste buds.

Imagine tender, silky cabbage leaves, gently steamed until they’re pliable and sweet. Now, picture them wrapped around a hearty, savory filling of seasoned ground beef and fluffy rice. We then let these little flavor parcels simmer low and slow in a rich, tangy tomato sauce until everything melds together in perfect, comforting harmony. The aroma that will fill your kitchen? Pure nostalgia. It’s the scent of family gatherings, of cozy Sunday suppers, and of food made with a whole lot of love.

This isn’t just a recipe; it’s an experience. It’s a project of love for a lazy weekend, a dish to impress your in-laws, or a make-ahead marvel that tastes even better the next day. So, tie on your favorite apron, grab your biggest pot, and let’s create some magic together. We’re about to make a comforting classic from scratch, and I’ll be with you every step of the way, sharing all my best kitchen hacks.

The Smell of Sundays at Nana’s House

I can’t even say the words “stuffed cabbage” without being instantly transported back to my Nana Collier’s kitchen. For her, this wasn’t just a recipe; it was a weekly ritual. Every Sunday, without fail, the giant stock pot would come out, and the house would slowly fill with the most incredible smell—a mix of savory beef, sweet tomatoes, and that distinct, earthy cabbage scent.

My brother and I were officially on “cabbage duty.” Our job was to carefully peel the leaves after she boiled the head, a task that required the delicate hands of a surgeon and the patience of a saint. We’d always compete to see who could get the biggest, most perfect leaf without tearing it. Nana would watch us, smiling, as she mixed the filling with her hands, always adding a “pinch of this and a dash of that” that she never wrote down. The best part was the final taste test. She’d dip a spoon into the simmering sauce, blow on it gently, and let us have a taste. That first hit of flavor told us we were in for a good night. To this day, the smell of cabbage and tomatoes simmering together feels like a warm hug from the past.

Gathering Your Cast of Characters

One of the beautiful things about this dish is its simplicity. We’re using straightforward ingredients that, when combined with a little time and love, become something truly extraordinary. Here’s your shopping list, complete with my chef-y insights and easy swaps.

• 1 large head of green cabbage: This is our edible wrapper! Look for a heavy, firm head with vibrant, crisp outer leaves. Chef’s Hack: If you’re in a pinch, some grocery stores sell pre-steamed cabbage leaves in the freezer section!
• 1 lb ground beef (80/20 blend is perfect): The fat content adds incredible flavor and keeps the filling moist. For a leaner option, ground turkey or chicken works wonderfully, or try a plant-based ground meat for a vegetarian twist.
• 1/2 cup uncooked long-grain white rice: I like long-grain because it stays fluffy and doesn’t get mushy. It absorbs all the amazing juices from the meat and sauce as it cooks. Pro Tip: You don’t need to cook it first! It steams to perfection inside the roll.
• 1 small onion, finely chopped: The aromatic base of our filling. It adds a subtle sweetness that balances the tomatoes.
• 2 cloves garlic, minced: Because what’s a savory dish without garlic? It’s non-negotiable for building deep flavor.
• 1 large egg: This is our binding agent! It holds the beef and rice together so your rolls don’t fall apart during the long simmer.
• 1 tsp salt & 1/2 tsp black pepper: The essential seasonings. Don’t be shy here—we’re seasoning the entire filling.
• 1/2 tsp paprika: This adds a gentle warmth and a beautiful color to the filling. Smoked paprika would add a fantastic, subtle smoky note!
• 2 cups crushed tomatoes: This forms the body of our sauce. I love the rustic texture. You can use tomato puree for a smoother sauce if you prefer.
• 1 tbsp tomato paste: This little power-packed ingredient adds a concentrated depth of tomato flavor. We’ll “bloom” it in oil to unlock its full potential.
• 1 tbsp olive oil: For sautéing our aromatics and building the sauce.
• 1 tsp sugar: A tiny bit of sugar is the secret weapon to balancing the acidity of the tomatoes without making the sauce taste sweet.
• 1/2 cup water or beef broth: This thins the sauce just enough to create a braising liquid. Using broth adds another layer of savory flavor.
• Fresh dill or parsley for garnish (optional): A sprinkle of fresh green herbs at the end adds a pop of color and a bright, fresh flavor that cuts through the richness.

Let’s Get Rolling! Your Step-by-Step Guide

Alright, team! It’s go time. Don’t let the number of steps intimidate you. We’re breaking it down into manageable stages. Read through once, then put on some music and enjoy the process.

Step 1: Prep the Cabbage Like a Pro
First, we need to make those tough cabbage leaves soft and pliable. Bring a giant pot of salted water to a rolling boil. Using a sharp paring knife, carefully cut around the core of the cabbage and remove it. This helps the leaves loosen up. Gently lower the whole head of cabbage into the boiling water. Let it cook for about 8-10 minutes. You’ll see the outer leaves start to pull away and become soft. Using tongs, carefully peel off about 12-14 of the largest leaves. If the inner leaves are still too firm, pop the head back in the water for a few more minutes. Chef’s Hack: Once the leaves are cool enough to handle, use a small knife to shave down the thick, tough rib at the base of each leaf. This makes rolling a hundred times easier and prevents breaking!

Step 2: Create the Flavor-Packed Filling
While your cabbage leaves are cooling on a towel, let’s make the filling. In a large mixing bowl, combine the ground beef, uncooked rice, chopped onion, minced garlic, egg, salt, pepper, and paprika. Now, get your hands in there! The best tool for this job is your own two hands. Mix everything together until it’s just combined. Be careful not to overwork the meat, or it can become tough. We want a light, uniform mixture.

Step 3: The Art of the Roll (It’s Easier Than It Looks!)
Lay one cabbage leaf flat on your cutting board. Place about 2 tablespoons of the filling mixture in the center, near the base of the leaf (where you shaved the rib). Now, fold the bottom of the leaf up and over the filling. Next, fold in the sides, like you’re making a burrito. Finally, roll it tightly upwards until you have a neat, sealed package. Place it seam-side down in your Dutch oven or heavy-bottomed pot. Repeat with the remaining leaves and filling, arranging the rolls snugly in the pot in a single layer, or slightly stacked. They cozy up together just fine!

Step 4: Whip Up That Simple, Sensational Sauce
In a separate saucepan, heat the olive oil over medium heat. Add the tomato paste and let it cook for about a minute, stirring constantly. This toasts the paste and deepens its flavor immensely. Then, stir in the crushed tomatoes, sugar, and your water or broth. Bring it to a lively simmer, let it cook for about 5-10 minutes to let the flavors meld, then give it a taste. Adjust seasoning if needed.

Step 5: The Low & Slow Simmer for Maximum Flavor
Carefully pour your gorgeous red sauce all over the cabbage rolls in the pot. They should be nearly submerged. Place the lid on top, reduce the heat to the lowest possible setting, and let it simmer gently for 1 hour and 30 minutes. This is where the magic happens! The rice cooks, the meat becomes tender, the cabbage turns buttery, and the flavors all become one big, happy family. Resist the urge to peek too often—trust the process!

Plating Up Your Masterpiece

You’ve done it! After the long simmer, your kitchen smells incredible, and your cabbage rolls are tender and perfect. Now, let’s serve them up.

I’m a big believer in bowl food for dishes like this. Use a shallow bowl and place two or three rolls right in the center. Ladle a generous amount of that amazing tomato sauce over the top. The final flourish? A sprinkle of freshly chopped dill or parsley. It adds a beautiful color and a burst of freshness.

What to serve on the side? A big slice of crusty, buttered bread is non-negotiable for mopping up every last drop of sauce. For a more complete feast, a simple, crisp green salad with a sharp vinaigrette helps cut through the richness of the rolls. Mashed potatoes or buttery egg noodles also make a fantastic, comforting base for these saucy wonders.

Make It Your Own: Delicious Twists & Swaps

Once you’ve mastered the classic, feel free to get creative! This recipe is a fantastic canvas. Here are a few of my favorite variations:

• Pork & Beef Bliss: Swap half the ground beef for ground pork. It adds a slightly sweeter, richer flavor that’s absolutely divine.
• Greek-Inspired “Lahanodolmades”: Add a 1/2 cup of chopped fresh mint and the juice of half a lemon to the filling. Use a avgolemono (egg-lemon) sauce instead of the tomato sauce for a bright, tangy twist.
• Hearty Grain Swap: Substitute the white rice with brown rice, quinoa, or even lentils. Just note that if using brown rice or lentils, you may need to par-cook them first and potentially extend the simmering time a bit.
• Sweet & Savor Sensation: Add 1/4 cup of raisins to the filling and a tablespoon of brown sugar to the sauce. The little sweet bursts against the savory meat are a classic combination in many Eastern European versions.
• Weeknight Shortcut: Use a jar of high-quality marinara sauce instead of making your own from crushed tomatoes. I won’t tell! It’s a huge time-saver and still delivers on flavor.

Beau’s Kitchen Confidential

This recipe has evolved in my kitchen over the years. My Nana would never have used sugar in her sauce—she claimed her tomatoes were sweet enough! But I find that little teaspoon makes a world of difference with modern tomatoes. I’ve also started browning the tomato paste, a trick I picked up in a restaurant kitchen that adds a whole new layer of flavor depth.

One of my funniest kitchen fails was the first time I tried to make these without coring the cabbage first. I ended up with a half-cooked, half-raw monstrosity and leaves that shredded like confetti. Lesson learned the hard way! Always core the cabbage. Always. And remember, a torn leaf isn’t the end of the world—just use two smaller leaves patched together. The flavor will be just as good.

Your Questions, Answered!

Q: My cabbage rolls are falling apart! What did I do wrong?
A: This usually comes down to two things: not shaving the thick rib of the cabbage leaf (making it hard to roll tightly), or overstuffing the leaves. Remember, 2 tablespoons is a guide—if your leaves are smaller, use less filling. A tight roll is a secure roll! Also, ensure your simmer is truly gentle; a raging boil can cause them to knock around and break.

Q: Can I make these ahead of time?
A: Absolutely! Stuffed cabbage rolls are arguably BETTER the next day. Let them cool completely, then store them covered in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or broth to loosen the sauce.

Q: Can I freeze them?
A: You bet. After cooking and cooling, pack the rolls and sauce in a freezer-safe container. They’ll keep for up to 3 months. Thaw overnight in the fridge before reheating.

Q: My sauce is a bit too acidic/tangy. How can I fix it?
A> This is a common issue with tomatoes! The 1 tsp of sugar should help, but if it’s still too sharp for your taste, add another pinch of sugar. Alternatively, a tiny pinch of baking soda can neutralize acidity without making it sweet—just add a tiny bit at a time and stir well, as it will fizz initially.

Authentic Stuffed Cabbage Rolls : A Comforting Classic Made From Scratch

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• Author: BeauCollier

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Stuffed cabbage rolls are a classic comfort food that combines tender cabbage leaves with a savory filling of seasoned ground beef and rice, all simmered in a rich tomato sauce. This dish is perfect for cozy family dinners or meal prep—it even tastes better the next day! Don’t be intimidated; once you try it, this recipe will quickly become a favorite.

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Ingredients

Scale 1x2x3x

For the Cabbage Rolls:

• 1 large head of green cabbage

• 1 lb (450 g) ground beef (80/20 blend recommended)

• ½ cup uncooked long-grain white rice

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 large egg

• 1 tsp salt

• ½ tsp black pepper

• ½ tsp paprika

For the Sauce:

• 2 cups crushed tomatoes

• 1 tbsp tomato paste

• 1 tbsp olive oil

• 1 tsp sugar

• ½ cup water or beef broth

Optional Garnish: Fresh dill or parsley

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Instructions

1. Prep the Cabbage

1. Bring a large pot of salted water to a boil.

2. Remove the core from the cabbage and carefully lower the head into boiling water.

3. Cook 8–10 minutes until the outer leaves soften. Peel off 12–14 leaves and let cool.

4. Trim thick ribs from each leaf to make rolling easier.

2. Make the Filling

1. In a large bowl, combine ground beef, rice, onion, garlic, egg, salt, pepper, and paprika.

2. Mix gently by hand until combined—don’t overwork the meat.

3. Roll the Cabbage

1. Lay a leaf flat and place ~2 tablespoons of filling near the base.

2. Fold the bottom over, then fold in sides and roll tightly.

3. Place seam-side down in a large pot, repeating with remaining leaves.

4. Prepare the Sauce

1. Heat olive oil over medium heat. Add tomato paste and cook 1 minute.

2. Stir in crushed tomatoes, sugar, and water/broth. Simmer 5–10 minutes and adjust seasoning.

5. Cook the Rolls

1. Pour sauce over cabbage rolls, nearly covering them.

2. Cover and simmer on very low heat for 1 hour 30 minutes until rice and meat are tender.

6. Serve

• Serve 2–3 rolls per plate with sauce on top.

• Garnish with fresh dill or parsley.

• Perfect with crusty bread, mashed potatoes, or egg noodles.

Notes

• Pork & Beef: Swap half the beef for ground pork for extra flavor.

• Grain Swap: Use brown rice, quinoa, or lentils (par-cook first if needed).

• Greek Twist: Add chopped mint and lemon juice to the filling, serve with avgolemono sauce.

• Sweet & Savory: Add ¼ cup raisins to the filling and 1 tbsp brown sugar to the sauce.

• Shortcut: Use high-quality store-bought marinara sauce.

Nourishing Your Body & Soul

While this is definitely a comfort food dish, it’s also packed with wholesome, real-food ingredients. Cabbage is a nutritional powerhouse, loaded with Vitamin C, Vitamin K, and fiber. The lean ground beef provides a great source of protein and iron, while the tomatoes contribute lycopene, a powerful antioxidant.

Remember, this is home cooking, not lab-designed food. The numbers are an estimate and can vary based on your specific ingredients. But for a general idea, here’s the breakdown per serving (assuming 6 servings):

• Calories: ~320
• Protein: 22g (Great for keeping you full!)
• Carbohydrates: 18g
• Fat: 18g

Final Thoughts

And there you have it, my friends—my heart and soul in a pot of stuffed cabbage rolls. This recipe is more than just a list of ingredients and steps; it’s a connection to my past, a staple in my present, and one I hope becomes a favorite in your future.

Don’t be afraid to make it your own. Add more garlic, try a different meat, or throw in some new herbs. The best home cooking is always a little personal. I hope this dish brings as much joy and comfort to your table as it has to mine over the years.

If you make it, I’d be absolutely thrilled if you tagged me on social @Feastical or @BeauCollierCooks so I can see your beautiful creations! Now, go forth, cook with joy, and remember—the best meals are the ones shared with people you love.

With a full heart and an even fuller plate,
Beau

Forget Everything You Thought You Knew About Vegan “Nuggets”

Hey friends, Beau here! Let’s get real for a second. We’ve all been there. You’re craving something crispy, savory, and deeply satisfying—the kind of food that hits the spot after a long day or brings a smile to a picky eater’s face. But maybe you’re trying to eat a few more plants, or you’ve got dietary restrictions that make the frozen aisle a minefield. I hear you. For the longest time, “vegan nugget” was synonymous with “bland, mushy, and vaguely bean-like.”

Well, my friends, those days are over. I’m about to introduce you to your new kitchen superhero: the Crispy Vegan Chickpea Nugget. These little golden bites of joy are a total game-changer. They’re packed with protein, exploding with flavor, and have a texture that’s crisp on the outside and perfectly tender on the inside. The best part? You can whip up a batch from scratch in under 30 minutes. Seriously. Whether you’re serving them as a quick lunch, a fun dinner party appetizer, or a kid-approved weeknight meal, these nuggets deliver every single time. So, tie on your favorite apron, and let’s make some magic happen.

The Nugget That Started It All

This recipe has a special place in my heart because it was born out of a little bit of kitchen chaos and a whole lot of love. A few years back, my niece, Lily, who’s vegetarian, was coming over for a family movie night. The plan was classic nuggets and fries, but I wanted to make something we could all share and enjoy together. I stared into my pantry, saw a couple of cans of chickpeas winking at me, and thought, “Let’s see what happens.”

What happened was pure, unadulterated joy. The moment I pulled that first batch out of the oven—golden, fragrant, and crackling with crispiness—I knew we had a winner. Lily, who was about seven at the time and a certified nugget connoisseur, took one tentative bite. Her eyes lit up, and she immediately asked for “more of Uncle Beau’s special nuggets.” That was it. That was the moment this recipe earned its permanent spot in my kitchen repertoire. It’s a reminder that the best food isn’t about fancy techniques or expensive ingredients; it’s about creating something delicious that brings everyone to the table, no matter their diet.

Gathering Your Flavor Arsenal

One of the things I love most about this recipe is its simplicity. You probably have most of these ingredients in your pantry right now! Here’s your shopping list, complete with my chef-y insights to help you understand the “why” behind each item.

• 2 cans (15 oz each) chickpeas, drained and rinsed – This is our superstar, our main event! Chickpeas give us that fantastic, meaty texture and a hefty dose of plant-based protein. Chef’s Tip: Don’t throw out the aquafaba (that liquid in the can)! You can use it as an egg substitute in other vegan baking. For this recipe, just give the chickpeas a good rinse to get rid of any excess sodium.
• 1 cup breadcrumbs – This is our crunch-maker. Chef’s Insight: I highly recommend panko breadcrumbs for an extra-light and shatteringly crisp coating. For a gluten-free version, gluten-free panko works beautifully.
• ½ cup nutritional yeast – Don’t let the name scare you! This is not the yeast you use for bread. It’s a deactivated yeast that gives a magical, cheesy, umami flavor that’s essential for depth. Substitution Tip: If you absolutely don’t have it, you can use ¼ cup of grated vegan parmesan, but nutritional yeast is a true flavor powerhouse here.
• ½ cup all-purpose or chickpea flour – The binder that holds our nugget dreams together. Chef’s Hack: Using chickpea flour boosts the protein content even more and keeps the recipe gluten-free. All-purpose works just as well if that’s what you have on hand.
• 2 teaspoons garlic powder & 2 teaspoons onion powder – These are our aromatic workhorses, providing a savory base note that permeates every single bite.
• 2 teaspoons smoked paprika – This is the secret weapon! It doesn’t just add color; it gives a subtle, smoky sweetness that makes these nuggets taste incredibly complex.
• 1 teaspoon dried oregano – A little herby, earthy flavor to round everything out. Thyme or an Italian herb blend would also be lovely here.
• 1 tablespoon soy sauce or tamari – This is for salt and a huge umami punch. Substitution Tip: Use tamari for a gluten-free option, or coconut aminos for a soy-free version.
• 1 tablespoon olive oil – This adds a touch of richness and helps with browning. Plus, it helps the mixture bind.
• Salt and pepper to taste – The dynamic duo of seasoning. Don’t be shy!
• Optional: ½ teaspoon chili flakes for heat or 1 tablespoon lemon juice for brightness – Customize to your heart’s content! I love a squeeze of lemon juice right in the mix to cut through the richness.

Let’s Get Our Hands Dirty: The Step-by-Step

Ready to transform these simple ingredients into crispy perfection? Follow these steps, and you’ll be a nugget master in no time.

1. The Pulse: “In a food processor, pulse the drained and rinsed chickpeas until they are mostly broken down but still have a bit of texture.” Chef’s Crucial Tip: This is the most important step! Do NOT turn this into hummus. We want a mix of fine bits and a few larger chunks for the best texture. Pulse 8-10 times, scrape down the sides, and pulse a few more times until it looks like coarse sand with some pea-sized pieces.
2. The Mix-In: “Add the flour, nutritional yeast, breadcrumbs, all the spices (garlic powder, onion powder, smoked paprika, oregano), soy sauce, olive oil, salt, and pepper to the food processor.” Chef’s Hack: I like to add the chili flakes or lemon juice here if I’m using them. Pulse again until the mixture just starts to clump together. When you pinch a bit between your fingers, it should hold its shape. If it’s too dry and crumbly, add a splash of water or plant-based milk, one tablespoon at a time, until it comes together.
3. The Shaping: “Form the mixture into nugget shapes using your hands or a spoon.” Chef’s Fun Tip: This is a great step to get kids involved! I like to make mine about the size of my thumb—perfect for dipping. If the mixture is sticking to your hands, lightly wet your palms with water or a tiny bit of oil. This prevents a sticky situation!
4. The Crunch Coat (Optional but Recommended): “For an EXTRA crispy exterior, roll each formed nugget lightly in additional breadcrumbs.” Chef’s Insight: This double layer of crunch is a pro-move. It creates a fantastic, restaurant-quality crust that holds up beautifully to your favorite dipping sauce.
5. The Cooking – Choose Your Adventure!
   • To Pan-Fry (For Maximum Crisp): “Heat a thin layer of oil in a skillet over medium heat. Cook nuggets for 3–4 minutes per side until they are deeply golden brown and crisp.” Chef’s Tip: Don’t crowd the pan! Cook in batches to ensure they get crispy instead of steaming. Use a spatula to gently press them down for even contact with the pan.
   • To Bake (For a Lighter Option): “Preheat your oven to 400°F (200°C). Place nuggets on a parchment-lined baking sheet, brush or spray lightly with oil, and bake for 20–25 minutes, flipping halfway through.” Chef’s Hack: Using an air fryer? They work amazingly here! Air fry at 375°F (190°C) for 12-15 minutes, shaking the basket halfway through.

Plating Up the Perfect Bite

You’ve done the hard work, and now it’s time for the fun part: serving these beauties! Presentation is key, even for a casual meal. I love serving a big platter of these golden nuggets right in the middle of the table for everyone to dig into.

For a classic feel, pile them high next to a stack of sweet potato fries and a generous bowl of my Creamy Avocado Cilantro Dip or a tangy barbecue sauce. Want to fancy it up for guests? Serve them on a bed of fresh arugula with a drizzle of tahini sauce and a sprinkle of pomegranate seeds. For the ultimate kid-friendly (or let’s be honest, adult-friendly) meal, tuck a few into a soft, warm pita with some shredded lettuce, diced tomatoes, and a generous slather of vegan ranch. However you serve them, make sure you have plenty of napkins on hand—things are about to get deliciously messy!

Make It Your Own: Flavor Twists & Swaps

The beauty of this base recipe is its incredible versatility. Once you’ve mastered the classic, feel free to play with the flavors! Here are a few of my favorite variations:

• Buffalo “Chick’n”: After baking or frying, toss the hot nuggets in a bowl with ¼ to ½ cup of your favorite vegan buffalo sauce. Serve immediately with a side of cool, creamy vegan ranch for the perfect game-day snack.
• “Cheesy” Herb: Add 2 tablespoons of chopped fresh parsley, 1 tablespoon of chopped fresh dill, and an extra ¼ cup of nutritional yeast to the mixture. The fresh herbs make these taste incredibly bright and gourmet.
• Sun-Dried Tomato & Basil: Chop up ¼ cup of oil-packed sun-dried tomatoes (drained) and add them to the food processor with a handful of fresh basil leaves. This gives a wonderful Mediterranean flair.
• Gluten-Free & Grain-Free: As mentioned, use chickpea flour and gluten-free panko. You can also swap the breadcrumbs for finely ground almond flour or gluten-free oat flour for a grain-free version (the texture will be slightly denser but still delicious).
• Spicy Sriracha: Replace the soy sauce with sriracha and add the optional chili flakes for a double dose of heat. Perfect for those who like a little fire!

A Few More Thoughts From My Kitchen to Yours

This recipe has evolved so much since that first batch for Lily. I’ve learned that a little patience during the pulsing step makes all the difference, and that double-crunch breadcrumb tip was a happy accident when I ran out of room in the food processor and had to roll them by hand! I also love making a double or triple batch and freezing them. After shaping the nuggets, I lay them on a baking sheet to “flash freeze” for an hour before transferring them to a freezer bag. That way, I can pull out and cook exactly how many I need for a quick, healthy meal anytime the craving strikes. They’ve saved me on more than one busy weeknight, and I hope they do the same for you.

Your Questions, Answered!

I’ve made these a zillion times, and I’ve heard all your questions. Here are the solutions to the most common hiccups.

• Q: My nugget mixture is too wet and sticky. Help!A: No worries! This usually means your chickpeas were a little extra hydrated. Just add a tablespoon or two more of breadcrumbs or flour until the mixture is easy to handle.
• Q: Why are my baked nuggets not getting crispy?A: The oven might be the culprit. Make sure it’s fully preheated! Also, don’t skip the step of brushing them with oil—this is crucial for browning. Using parchment paper instead of a silicone mat can also help, as it allows for better browning on the bottom.
• Q: Can I make these without a food processor?A: Absolutely! You can mash the chickpeas really well with a potato masher or even a fork. It will take a bit more elbow grease, and the texture will be more uniform, but they will still be delicious. Then, just mix in the rest of the ingredients in a large bowl.
• Q: How long do they keep, and what’s the best way to reheat them?A: They’ll keep in the fridge for about 4 days. To reheat and bring back the crunch, don’t use the microwave! Pop them in a toaster oven or a regular oven at 375°F for about 10 minutes, or in an air fryer for 5-6 minutes, until hot and crisp.

The Good Stuff: A Peek at the Nutrition

Now, I’m not a nutritionist, but I am a chef who cares about feeding people well. One of the reasons I love this recipe is that it’s not just delicious; it’s genuinely nourishing. Let’s break it down (approximate, per nugget, based on a batch of 20):

These little powerhouses are a fantastic source of plant-based protein and fiber, thanks to the mighty chickpea. This combo helps keep you full and satisfied. They’re also packed with micronutrients like iron, folate, and magnesium from the chickpeas, and B-vitamins from the nutritional yeast. By baking instead of deep-frying, you keep the fat content in check while still achieving that crave-worthy crispiness. Remember, this is wholesome, real-food fuel that tastes like a treat—and that’s a win in my book.

Crispy Vegan Chickpea Nuggets : Easy, Flavor-Packed, and Kid-Approved

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• Author: BeauCollier

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Say goodbye to bland, mushy vegan nuggets—these Crispy Vegan Chickpea Nuggets are golden, crunchy, and packed with flavor! Made from protein-rich chickpeas and seasoned with savory spices, they’re perfect as a quick lunch, kid-friendly dinner, or appetizer for a crowd. Best of all, they’re ready in under 30 minutes and can be baked, pan-fried, or air-fried.

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Ingredients

Scale 1x2x3x

• 2 cans (15 oz each) chickpeas, drained and rinsed

• 1 cup breadcrumbs (panko recommended; gluten-free if desired)

• ½ cup nutritional yeast

• ½ cup all-purpose flour or chickpea flour (for gluten-free)

• 2 tsp garlic powder

• 2 tsp onion powder

• 2 tsp smoked paprika

• 1 tsp dried oregano

• 1 tbsp soy sauce or tamari (gluten-free option)

• 1 tbsp olive oil

• Salt and black pepper, to taste

• Optional: ½ tsp chili flakes or 1 tbsp lemon juice

• Optional for extra crunch: additional breadcrumbs for coating

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Instructions

1. Process the Chickpeas

• In a food processor, pulse the chickpeas until mostly broken down but still slightly chunky. Avoid turning them into a smooth paste.

2. Mix the Ingredients

• Add flour, nutritional yeast, breadcrumbs, garlic powder, onion powder, smoked paprika, oregano, soy sauce, olive oil, salt, and pepper.

• Pulse until the mixture begins to clump. Add optional chili flakes or lemon juice if desired.

• Adjust moisture with a splash of water or plant-based milk if too dry.

3. Shape the Nuggets

• Form the mixture into nugget shapes (~thumb-sized) using hands or a spoon.

• Optional: Roll nuggets in extra breadcrumbs for a crispier crust.

4. Cook the Nuggets

Pan-Fry: Heat a thin layer of oil in a skillet over medium heat. Cook 3–4 minutes per side until golden. Work in batches.
Bake: Preheat oven to 400°F (200°C). Place nuggets on a parchment-lined sheet, brush with oil, and bake 20–25 minutes, flipping halfway.
Air-Fryer: Air fry at 375°F (190°C) for 12–15 minutes, shaking halfway.

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Serving Suggestions

• Serve with sweet potato fries and a creamy vegan dip.

• For a kid-friendly meal, tuck into a pita with lettuce, tomato, and vegan ranch.

• Fancy it up with arugula, tahini, and pomegranate seeds for a gourmet twist.

Notes

• Buffalo Style: Toss hot nuggets in vegan buffalo sauce and serve with vegan ranch.

• Herb & Cheese: Add chopped parsley, dill, and extra nutritional yeast for a fresh, cheesy flavor.

• Mediterranean: Mix in sun-dried tomatoes and basil.

• Grain-Free: Use almond flour or gluten-free oat flour instead of breadcrumbs.

• Spicy: Replace soy sauce with sriracha and add chili flakes.

Your New Go-To Recipe Awaits

And there you have it, friends! My not-so-secret, absolutely foolproof recipe for Crispy Vegan Chickpea Nuggets. This is more than just a recipe; it’s a template for creating quick, satisfying, and shareable meals that everyone at your table will love. It’s proof that eating more plants can be an exciting, flavor-packed adventure.

I hope this recipe brings as much laughter and satisfaction to your kitchen as it has to mine. If you make them (and you totally should!), I’d love to see your creations. Tag me on social @Feastical with your golden nuggets and your favorite dipping sauce combo. Now, go forth and get crispy!

Final Thoughts: More Than Just a Nugget

So, there you have it. The humble chickpea, transformed into a crispy, golden, and utterly irresistible nugget that just might change your mind about plant-based eating. This recipe is a testament to the fact that simple, whole ingredients can create something truly extraordinary. It’s not about deprivation; it’s about discovery. It’s about finding new ways to create the comfort foods we love, packed with flavor and nourishment.

I hope this recipe becomes a trusted friend in your kitchen—a reliable, quick, and joyful way to feed yourself and the people you care for. So go on, give it a try. Whip up a batch, dunk it in your favorite sauce, and taste for yourself. You might just discover your new favorite nugget.

With love and a full plate,

Beau

Weekend Brunch Just Got a Major Upgrade: The Ultimate Sausage Gravy Breakfast Pizza

Hey friends, Beau here! Let’s talk about one of life’s greatest simple pleasures: a lazy weekend morning. The coffee is brewing, the sun is streaming through the kitchen window, and you have a house full of hungry people waiting for a meal that’s going to make their eyes light up. You could make pancakes. You could make bacon and eggs. But what if I told you there’s a way to combine all the best parts of a classic, stick-to-your-ribs breakfast into one epic, shareable, and downright magical dish?

Welcome to the glorious world of Sausage Gravy Breakfast Pizza. This isn’t just a recipe; it’s a weekend game-changer. Imagine a golden, crispy pizza crust, not with tomato sauce, but smothered in rich, creamy sausage gravy. On top of that, we pile on fluffy, buttery scrambled eggs and a blanket of melted, gooey Colby Jack cheese. It’s the kind of meal that turns an ordinary Saturday into a mini-feast and makes you the undisputed hero of brunch.

I designed this recipe specifically to be a crowd-pleaser. It’s incredibly easy to pull together, even if you’re still figuring out your way around a rolling pin. We’re using a few smart shortcuts (no judgment here!) to get a from-scratch taste without the all-day effort. So, whether you’re feeding your family, hosting friends, or just treating yourself to something spectacular, this pizza is your ticket to breakfast bliss. Let’s get cooking!

The Brunch That Started It All

This recipe has a special place in my heart because it was born out of a happy accident. A few years back, I was hosting my family for the holidays. The morning after our big feast, I stumbled into the kitchen to find a crew of hungry cousins, aunts, and uncles already buzzing about. The problem? We had a ton of leftover sausage gravy from biscuits and gravy the day before, but not nearly enough biscuits.

In a classic “kitchen sink” moment of desperation and inspiration, I saw a tube of pizza dough in the fridge. I thought, “Why not?” I par-baked the crust, slathered on that leftover gravy, scrambled up a dozen eggs, and covered the whole thing with every shred of cheese I could find. When I pulled that bubbling, golden masterpiece out of the oven, the entire room fell silent, followed by a chorus of “Whoa.” It was an instant hit. That chaotic, beautiful morning taught me that the best recipes often come from a little improvisation and a lot of love. This pizza is now a non-negotiable part of all our family gatherings.

Gathering Your Breakfast Pizza Dream Team

Here’s everything you’ll need to create this brunch legend. I’ve included some of my favorite chef insights and swaps to make this recipe your own.

• 2 (13.8 oz) tubes refrigerated pizza crust: This is our ultimate shortcut to a golden, chewy base without the fuss of homemade dough. Chef’s Tip: Let the dough sit at room temperature for 10-15 minutes before unrolling—it’ll be much easier to handle and less likely to tear.
• 4 tablespoons olive oil: A simple brush of olive oil gives the crust a beautiful golden color and a lovely crisp texture as it bakes.
• 16 large eggs: The star of the show! They create a fluffy, protein-packed layer. Substitution Tip: For a richer flavor, swap out 4 of the eggs for ½ cup of heavy cream or half-and-half when whisking.
• 2 teaspoons salt & 1 teaspoon black pepper: Seasoning is key! Don’t be shy with the salt and pepper in your eggs. It makes all the difference.
• ⅔ cup milk: Whisked into the eggs, this is the secret to incredibly light and fluffy scrambled eggs. It creates steam as they cook, leading to that perfect, soft texture.
• 4 tablespoons salted butter: Used for scrambling the eggs, butter adds a rich, irreplaceable flavor. Chef’s Insight: I prefer salted butter here for an extra flavor boost against the creamy gravy.
• 2 (15 oz) cans Libby’s Country Sausage Gravy: Our flavor powerhouse! This savory, creamy gravy is the “sauce” of our pizza. Substitution Tip: If you can’t find Libby’s, any high-quality canned country sausage gravy will work, or you can use 3-4 cups of your own homemade sausage gravy.
• 4 cups shredded Colby Jack cheese: The melty, glorious glue that holds everything together. Colby Jack has the perfect mild flavor and meltability. Chef’s Tip: For the love of all things cheesy, please shred your own from a block! Pre-shredded cheese is coated to prevent clumping, which also prevents it from melting as smoothly and beautifully.
• Optional toppings: This is where you get creative! I love a sprinkle of chopped green onions for a fresh bite, some cooked crumbled bacon for extra smokiness, or a dash of red pepper flakes for a subtle kick.

Let’s Build the Ultimate Breakfast Pizza!

Follow these steps, and you’ll have two gorgeous pizzas ready in no time. I’ve packed this section with all my favorite kitchen hacks to ensure your pizza is perfect.

1. Preheat and Prep: Fire up your oven to 425°F (220°C). This hot temperature is crucial for getting a crispy crust. While it’s heating, lightly grease two standard baking sheets. Unroll your pizza dough onto the sheets and, using your fingers or a rolling pin, gently press it out to fit the pan. Chef’s Hack: If the dough is being stubborn and shrinking back, let it rest for 5 minutes and try again. Gluten needs a minute to relax! Brush the entire surface of both crusts with the olive oil. This step is non-negotiable for a golden, delicious base.
2. Par-Bake the Crust: Pop the baking sheets into the preheated oven and bake the crusts for 7-8 minutes, or until they look dry and are just barely starting to turn a light golden brown. Why do this? Par-baking (or pre-baking) ensures our crust doesn’t end up soggy once we add the wet gravy and eggs. It’s the secret to a crisp-bottomed pizza!
3. Scramble to Perfection: While the crusts are in the oven, whisk your eggs, milk, salt, and pepper in a large bowl until they are uniform and slightly frothy. Melt your butter in a large skillet over medium heat. Once the butter is foaming, pour in the eggs. Chef’s Secret: Don’t overcook them! We want soft, fluffy curds. As soon as the eggs are just set but still a tiny bit wet, take them off the heat and transfer them to a plate. They will continue to cook from residual heat and then again in the oven, so this prevents them from becoming rubbery.
4. Warm the Gravy: Pour your canned sausage gravy into a saucepan and warm it over low heat, stirring occasionally. You just want it warm enough to be easily spreadable—not boiling. If it’s too thick, you can splash in a tablespoon or two of milk to thin it out.
5. The Grand Assembly: Now for the fun part! Take your par-baked crusts out of the oven. Spread the warm sausage gravy evenly over each crust, just like you would pizza sauce. Next, evenly distribute your fluffy scrambled eggs over the gravy. Finally, shower the entire thing with that mountain of gorgeous, freshly shredded Colby Jack cheese. Chef’s Tip: Go all the way to the edges with the cheese! As it melts, it’ll create a delicious, crispy, cheesy fringe.
6. The Final Bake: Carefully return the assembled pizzas to the oven and bake for another 7-9 minutes. You’re looking for the cheese to be completely melted, bubbly, and possibly even have a few beautiful golden-brown spots.
7. Garnish and Serve: Take the pizzas out of the oven and let them rest on the baking sheet for 2-3 minutes. This allows the cheese to set slightly, making for cleaner slices. Sprinkle with your chosen optional toppings, slice into squares, and get ready for the compliments to roll in!

How to Serve Your Brunch Masterpiece

Presentation is part of the fun! I like to place the baking sheets right in the middle of the table on a trivet—it’s rustic, inviting, and says “dig in!” For a prettier spread, you can slide the whole pizza onto a large wooden cutting board. Slice it into squares or triangles, whatever you prefer.

This pizza is a complete meal in one slice, but it loves company. I love serving it with a big, fresh fruit salad to cut through the richness, or a simple arugula salad with a bright lemon vinaigrette. And of course, don’t forget the coffee and orange juice! For an extra-indulgent touch, offer a side of hot sauce or even a drizzle of extra warm gravy for the true gravy lovers at the table.

Make It Your Own: Delicious Recipe Twists

The beauty of this recipe is its versatility. Don’t be afraid to play with it! Here are a few of my favorite variations:

• The “Everything Bagel” Pizza: Swap the sausage gravy for a layer of whipped cream cheese. Top with everything bagel seasoning, red onion, and smoked salmon (add the salmon after baking).
• Spicy Southwest Fiesta: Use a spicy chorizo sausage gravy if you can find it. Add a layer of black beans and corn with the eggs, and use a Pepper Jack cheese blend. Top with fresh cilantro, diced avocado, and a dollop of sour cream after baking.
• Veggie Lover’s Delight: Skip the meat-based gravy and use a creamy mushroom or peppercorn gravy from a jar. Sauté some bell peppers, onions, and spinach, and scatter them over the gravy before adding the eggs and cheese.
• Fully Loaded Hash Brown Crust: For a low-carb or gluten-free option, press thawed frozen shredded hash browns into the greased baking sheets to form a crust. Bake at 425°F for 20-25 minutes until crispy, then top and bake as directed.
• Biscuit Dough Base: Feeling extra? Use two cans of flaky biscuit dough instead of pizza crust. Press the biscuits together into the pan to form a base, par-bake according to the biscuit can instructions, and then proceed with the recipe.

Beau’s Kitchen Notes & Stories

This recipe has evolved so much since that first desperate morning. I’ve learned that a cast-iron skillet is an amazing vessel for a single, deep-dish style pizza. I’ve also found that letting the pizzas rest for a few minutes after baking is the difference between a beautiful slice and a cheesy landslide on your plate—a lesson I learned the hard way with a very messy first attempt!

The biggest laugh came when my nephew, who was about five at the time, took his first bite, looked at me with wide eyes, and solemnly declared, “Uncle Beau, you broke breakfast.” I took it as the highest compliment. He meant that it was so good, it broke all the rules of what breakfast should be. And honestly, that’s the Feastical spirit right there.

Your Breakfast Pizza Questions, Answered!

Q: My eggs got a little watery after baking. What happened?
A: This is usually a sign of overcooking the eggs initially. Remember, take them off the heat when they’re still slightly wet! Also, make sure your gravy isn’t too thin. If you’re using homemade gravy, ensure it’s nice and thick before spreading.

Q: Can I make this breakfast pizza ahead of time?
A: You can do some prep! You can par-bake the crusts and scramble the eggs the night before. Store them separately in the fridge. In the morning, let the crust come to room temp for 10 minutes, warm the gravy, assemble, and bake. It might need an extra minute or two in the oven since everything is starting cold.

Q: What’s the best way to reheat leftovers?
A> The oven or toaster oven is your best friend here! Reheat at 350°F for about 10 minutes until warm and the crust is crispy again. The microwave will work in a pinch, but it will make the crust soft.

Q: I’m feeding a smaller crowd. Can I halve this recipe?
A> Absolutely! Just use one tube of dough, one can of gravy, 8 eggs, and 2 cups of cheese. Keep the rest of the ingredient ratios roughly the same and follow the same baking instructions.

Ultimate Sausage Gravy Breakfast Pizza (Feeds a Crowd!)

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• Author: BeauCollier

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Sausage Gravy Breakfast Pizza

Golden, cheesy, and loaded with sausage gravy and fluffy eggs—perfect for weekend brunch, holidays, or feeding a hungry crowd!

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Ingredients

Scale 1x2x3x

Pizza Base:

• 2 (13.8 oz) tubes refrigerated pizza dough

• 4 tbsp olive oil

Eggs:

• 16 large eggs

• ⅔ cup milk

• 2 tsp salt

• 1 tsp black pepper

• 4 tbsp salted butter

Toppings:

• 2 (15 oz) cans sausage gravy (Libby’s or high-quality substitute)

• 4 cups shredded Colby Jack cheese

• Optional: chopped green onions, crumbled cooked bacon, red pepper flakes

Optional Twists:

• Everything Bagel: whipped cream cheese, smoked salmon, everything bagel seasoning

• Southwest: spicy sausage gravy, black beans, corn, pepper jack, cilantro, avocado

• Veggie: creamy mushroom or peppercorn gravy, sautéed peppers, onions, spinach

• Hashbrown crust: use shredded hash browns as base for gluten-free/low-carb option

• Biscuit base: replace pizza dough with pressed flaky biscuit dough

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Instructions

• Preheat Oven

  • 425°F (220°C). Grease two baking sheets.

  • Roll out pizza dough to fit sheets; brush with olive oil.

• Par-Bake Crust

  • Bake 7–8 minutes until lightly golden. Remove from oven.

• Scramble Eggs

  • Whisk eggs, milk, salt, and pepper.

  • Melt butter in a skillet over medium heat; cook eggs until just set but slightly wet.

• Warm Gravy

  • Heat canned sausage gravy over low, stirring occasionally. Add milk if too thick.

• Assemble Pizzas

  • Spread warm gravy over crusts.

  • Layer scrambled eggs evenly.

  • Top with shredded Colby Jack cheese (edge to edge).

• Final Bake

  • Bake 7–9 minutes until cheese is melted, bubbly, and lightly golden.

• Garnish & Serve

  • Let rest 2–3 minutes. Slice into squares or triangles. Add optional toppings as desired.

Notes

• Avoid watery eggs: Remove from heat when slightly underdone; residual heat will finish cooking.

• Make ahead: Par-bake crust and scramble eggs the night before; assemble and bake in the morning.

• Reheat: Oven/toaster oven at 350°F for ~10 minutes; microwave works but softens crust.

• Smaller batch: Halve ingredients for 1 pizza (~12 slices).

Nutrition

• Calories: 260 Cal Per Serving
• Carbohydrates: 18g
• Protein: 12g

Nutritional Information (Approximate)

Let’s keep it real—this is a celebratory, comfort food dish meant to be enjoyed! Here’s a general breakdown per slice (based on 24 slices total).

• Calories: ~260
• Protein: 12g
• Carbohydrates: 18g
• Fat: 16g

Chef’s Note: Remember, these numbers can vary based on the specific brands you use and any optional toppings. For a lighter version, you can use a low-fat cheese, egg whites, and a lower-fat gravy, but I’m a firm believer in enjoying the full, glorious flavor every once in a while!

Final Thoughts

And there you have it, friends—the Ultimate Sausage Gravy Breakfast Pizza in all its glory. This recipe is more than just a list of ingredients; it’s an invitation to get creative, to gather around the table, and to turn a simple meal into a memory. It’s proof that the best food doesn’t have to be complicated; it just has to be made with a little joy.

I can’t wait for you to try this. When you do, please tag me @Feastical on social media or shoot me an email. I love seeing your creations and hearing your own kitchen stories. Now, go forth and conquer brunch! Until next time, keep your spatula close and your appetite closer.

Happy Cooking,
Beau

Wake Up to a Little Slice of Breakfast Heaven

Hey there, friends! Beau here, welcoming you back to my kitchen. You know me—I’m all about that feel-good food, the kind that makes you close your eyes and sigh with happiness after the very first bite. And if there’s one meal that deserves that kind of magic, it’s breakfast. Or brunch. Or, let’s be real, a sneaky midnight snack.

Today, we’re tackling a certified crowd-pleaser, a recipe so good it might just make you a legend among your family and friends: my Sausage, Egg & Cheese Breakfast Sliders with a swoon-worthy Maple Glaze.

Imagine this: soft, pillowy Hawaiian rolls hugging a hearty layer of savory breakfast sausage, fluffy scrambled eggs, and melty, gooey Colby jack cheese. But we’re not stopping there. Right before they hit the oven, we paint the tops with a simple, incredible glaze of melted butter and pure maple syrup. It bakes up into a sweet, glossy, golden crust that is nothing short of a revelation.

These sliders are the ultimate solution for feeding a hungry crowd without losing your mind. They’re perfect for game day mornings, holiday brunches, or simply stocking your fridge with a week’s worth of grab-and-go deliciousness. They’re warm, satisfying, and pack a powerhouse of flavor into every single, hand-held bite. So, tie on your favorite apron, and let’s make some brunch magic happen!

The Slider That Saved Sunday Morning

This recipe wasn’t born in a fancy test kitchen; it was born out of pure, unadulterated weekend chaos. Picture it: my entire family was in town—aunts, uncles, cousins, the whole glorious, noisy crew. I’d promised a “simple” breakfast, but by 10 AM, I was juggling three different skillets, toast was burning, and the bacon was disappearing faster than I could cook it. I was one dropped egg away from a full-blown kitchen meltdown.

Then, I remembered a trick my grandma used for her po’boy sandwiches. She’d build them all at once, in a big pan, and warm them through so the flavors could mingle. I looked at the package of Hawaiian rolls on the counter, the big bowl of leftover sausage from last night’s dinner, and the tray of scrambled eggs I’d just finished. A lightbulb went off.

I threw it all together, sliced it like a sheet cake, and held my breath. The moment that sweet and savory aroma hit the air, the crowd went silent. They descended, and within minutes, the entire pan was gone. My cousin looked at me, slider in hand, and said, “Beau, you’ve outdone yourself.” And just like that, a recipe was born from kitchen chaos. It’s proof that the best meals often come from a little bit of love and a whole lot of “let’s just see what happens.”

Gathering Your Breakfast Dream Team

Here’s everything you’ll need to create this masterpiece. I’ve included some of my favorite chef insights and easy swaps so you can make it your own!

For the Sliders:

• 24 Hawaiian Rolls: These are the secret weapon! Their slight sweetness is the perfect counterpoint to the savory fillings. Chef’s Tip: If you can’t find Hawaiian rolls, any soft, sweet dinner roll or even small brioche buns will work beautifully.
• 32 oz Breakfast Sausage: Go for a good quality sausage here—it’s the flavor foundation. I love a sage-forward blend. Substitution Tip: For a lighter option, use turkey or chicken breakfast sausage. Want a kick? Spicy Italian sausage is a fantastic twist!
• 12 Large Eggs: The heart of any good breakfast sandwich. Chef’s Insight: We’re scrambling these low and slow for maximum fluffiness. Don’t rush it!
• 8 oz Colby Jack Cheese, sliced: I adore Colby Jack for its perfect meltiness and mild flavor. Substitution Tip: Sharp cheddar, pepper jack, Monterey Jack, or even a combo of provolone and mozzarella are all winners.
• Salt and Pepper to taste: The classics. Season your eggs generously!

For the Maple Glaze:

• 2 tbsp Butter, melted: This gives the glaze its rich, luxurious base. Chef’s Tip: I use unsalted butter so I can control the salt level elsewhere.
• 2 tbsp Maple Syrup: Please, for the love of all that is good, use the real stuff! The flavor complexity of pure maple syrup is irreplaceable. Insight: The glaze will caramelize as it bakes, creating that irresistible sticky-sweet top.

Let’s Build Some Brunch Brilliance: Your Step-by-Step Guide

Ready to assemble? Follow these steps, and you’ll be a slider pro in no time. I’ve packed this section with all my favorite little hacks to ensure your success.

1. Preheat and Prep: First things first, get that oven preheating to a cozy 350°F (175°C). This is our target temperature for achieving melty, golden perfection. While it’s warming up, grab a 9×13 inch baking dish. No need to grease it—the rolls are buttery enough!Chef’s Hack: If you want super-clean slices later, you can line your baking dish with parchment paper, leaving a little overhang on the two long sides. It makes lifting the whole block out a breeze!
2. Cook the Sausage: In a large skillet over medium-high heat, cook your breakfast sausage. Use a wooden spoon or spatula to break it up into small, bite-sized crumbles. Cook until it’s nicely browned and cooked through. Once done, drain off the excess grease. This step is crucial—we want flavor, not grease!Little Story: My dog, Biscuit, always seems to magically appear in the kitchen the second the sausage hits the pan. It’s his unofficial quality control duty.
3. Master the Fluffy Eggs: While the sausage is draining, let’s tackle the eggs. Crack them into a large bowl, add a good pinch of salt and pepper, and whisk until they’re completely uniform and slightly frothy. Pour them into a nonstick skillet over low to medium-low heat. This is the secret! Low heat allows the eggs to cook slowly and evenly, staying tender and soft. Gently push the eggs from the edges toward the center as they set. Remove them from the heat just before they look completely dry—they’ll continue to cook from residual heat.Chef’s Hack: For extra creamy eggs, add a tablespoon of milk or cream to the whisked eggs before cooking. And never stop stirring!
4. The Grand Assembly: Now for the fun part! Take your entire sheet of 24 Hawaiian rolls and, without separating them, use a long serrated bread knife to slice the whole block in half horizontally. You should have a top “lid” and a bottom “base.” Place the bottom half snugly into your baking dish.Pro Tip: If the rolls are a bit domed on top, you can gently slice off that dome to create a flatter surface. This helps everything stack evenly.

   Now, layer it up! Spread the cooked sausage evenly over the roll base. Next, gently spread the fluffy scrambled eggs over the sausage. Finally, layer on the slices of Colby Jack cheese. Don’t be shy! Place the top half of the rolls back on, completing your beautiful slider sandwich masterpiece.

5. Create the Magic Glaze: In a small microwave-safe bowl, melt your butter. Whisk in the pure maple syrup until it’s a smooth, beautiful mixture. Using a pastry brush, generously paint this glaze all over the tops of the rolls. Get into every nook and cranny! This is what gives the sliders their gorgeous color and signature sweet-savory kick.
6. Bake to Perfection: Cover the entire baking dish tightly with aluminum foil. This step is like a steam room for your sliders—it traps the heat and ensures the cheese gets wonderfully melty and the centers are heated all the way through. Bake covered for 15 minutes. Then, remove the foil and bake for another 5 minutes, or until the tops are a deep, golden brown and the cheese is bubbling around the edges.
7. Slice and Serve! Carefully remove the pan from the oven. Let it rest for just a minute or two—this makes slicing easier and saves you from a molten cheese burn. Use that same long serrated knife to slice along the perforated lines of the rolls, creating 24 perfect, individual sliders.

How to Serve These Golden Gems

Presentation is part of the fun! You can serve these sliders right from the baking dish for a casual, family-style vibe—just let everyone dig in. For a prettier brunch spread, arrange them on a large wooden board or platter.

While these sliders are a complete meal in your hand, I love serving them with a few sides to make it a feast. A fresh fruit salad cuts through the richness beautifully. For the ultimate comfort food spread, add a bowl of crispy hash browns or breakfast potatoes. And if you’re feeling fancy, a pitcher of classic mimosas or a thermos of cold-brew coffee is non-negotiable at my table.

The best part? They are just as amazing at room temperature, making them the ultimate portable breakfast for busy mornings or picnics.

Make It Your Own: Delicious Twists & Swaps

Once you’ve mastered the classic, the world is your oyster! Here are a few of my favorite ways to mix things up:

• The “Everything Bagel” Upgrade: Before baking, sprinkle the top of the glazed rolls with everything bagel seasoning. The sesame seeds, poppy seeds, garlic, and onion add an incredible savory crunch.
• Keto/Low-Carb Version: Ditch the rolls! Make the same sausage, egg, and cheese layers in a greased baking dish and bake until bubbly. You’ve got a fantastic breakfast casserole. You can also use large slices of portobello mushroom as the “bun” for a handheld option.
• Spicy Southwest Kick: Add a can of diced green chiles to your scrambled eggs and swap the Colby Jack for pepper jack cheese. A dash of hot sauce in the maple glaze? Don’t mind if I do!
• Apple & Sage Delight: Mix some finely diced apple and a teaspoon of dried sage into your ground sausage before cooking. It’s a fall-flavored revelation that pairs wonderfully with the maple glaze.
• Fully Loaded: Add a layer of crispy, cooked and crumbled bacon or a thin layer of thinly sliced ham under the cheese. Because more is more, right?

Beau’s Kitchen Chronicles: A Few Parting Thoughts

This recipe has become a living, evolving thing in my kitchen. I’ve made it for new parents, for grieving friends, for celebratory birthdays, and everything in between. It’s my culinary hug.

One time, I was feeling extra ambitious and decided to make a “double-decker” version for my nephew’s football team. Let’s just say my assembly skills were tested, and it looked a little… lopsided. But you know what? those hungry teenagers devoured it in under five minutes and declared it the best thing they’d ever eaten. It was a good reminder that food doesn’t have to be perfect to be perfect.

Don’t be afraid to play with this recipe. It’s forgiving and flexible. The core idea—savory fillings, sweet glaze, soft bread—is a canvas for your creativity. Make it, share it, and make some memories around the table.

Your Questions, Answered!

Over the years, I’ve gotten a few repeat questions about these sliders. Here’s the scoop to ensure your success!

Q: Can I make these breakfast sliders ahead of time?
A: Absolutely! You can assemble the entire pan (including the glaze), cover it tightly with foil, and refrigerate it overnight. In the morning, just pop it in the preheated oven. You might need to add 5-10 minutes to the baking time since it’s going in cold.

Q: My bottom rolls got a bit soggy. How can I prevent that?
A: This is a common one! The culprit is usually steam. Make sure your sausage is well-drained and your scrambled eggs aren’t wet. You can also try a pro-move: lightly toast the bottom half of the rolls in the oven for 5 minutes before assembling. This creates a protective barrier.

Q: Can I freeze these sliders?
A: You can! Once baked and cooled, wrap individual sliders or the whole block tightly in plastic wrap and then foil. Freeze for up to 2 months. To reheat, thaw in the fridge overnight and warm in a 300°F oven until heated through, or microwave individual sliders for 60-90 seconds.

Q: The cheese is oozing out the sides and sticking to the pan. Help!
A: Ah, the price we pay for melty goodness! Lining your pan with parchment paper (as mentioned in the first step) is the ultimate solution. If you didn’t, just let the sliders rest for a few minutes after baking. The cheese will set up a bit, making them easier to remove with a spatula.

Sausage, Egg & Cheese Breakfast Sliders with Maple Glaze : Sweet, Savory & Satisfying

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• Author: BeauCollier

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Sausage, Egg & Cheese Breakfast Sliders with Maple Glaze

Soft, pillowy sliders with savory sausage, fluffy eggs, melty Colby Jack cheese, and a sweet maple-butter glaze—perfect for brunch, game day, or grab-and-go breakfasts!

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Ingredients

Scale 1x2x3x

Sliders:

• 24 Hawaiian rolls

• 32 oz breakfast sausage (pork, turkey, or chicken)

• 12 large eggs

• 8 oz Colby Jack cheese, sliced

• Salt & pepper, to taste

Maple Glaze:

• 2 tbsp unsalted butter, melted

• 2 tbsp pure maple syrup

Optional Toppings & Twists:

• Everything bagel seasoning

• Hot sauce

• Diced green chiles & pepper jack cheese (Southwest twist)

• Finely diced apple & sage (fall flavor)

• Extra cooked bacon or ham

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Instructions

• Preheat Oven
  Preheat oven to 350°F (175°C). Optional: line a 9×13-inch baking dish with parchment for easy removal.

• Cook Sausage
  In a skillet over medium-high heat, crumble and cook sausage until browned. Drain excess grease.

• Cook Fluffy Eggs
  In a bowl, whisk eggs with salt & pepper (add 1 tbsp milk or cream for extra creaminess). Cook over low heat, stirring gently until soft and slightly underdone.

• Slice Rolls & Layer
  Slice the entire block of rolls horizontally. Place bottom half in the baking dish. Layer cooked sausage, scrambled eggs, and cheese slices evenly. Top with the other half of the rolls.

• Add Maple Glaze
  Mix melted butter and maple syrup. Brush generously over the tops of the rolls.

• Bake
  Cover with foil and bake 15 minutes. Remove foil and bake an additional 5 minutes until tops are golden and cheese is melted.

• Slice & Serve
  Slice along the roll perforations to make 24 individual sliders. Serve warm.

Notes

• Prevent soggy bottoms: Drain sausage well and ensure eggs aren’t watery; optionally toast bottom rolls 5 minutes before assembling.

• Make ahead: Assemble and refrigerate overnight; bake in the morning, adding 5–10 extra minutes if cold.

• Freeze: Wrap individual sliders or whole block; freeze up to 2 months. Reheat in oven or microwave.

• Custom flavors: Add spices, vegetables, or alternate cheeses to suit your taste.

A Quick Bite on Nutrition & Prep

Now, I’m a chef, not a dietitian, but I believe in being transparent about what we’re eating. These sliders are a hearty, satisfying meal meant to fuel you up and bring you joy. Here’s a general breakdown per slider (assuming 24 sliders), but remember, this can vary based on the specific brands of ingredients you use.

• Calories: ~290
• Protein: 14g (Great for staying full!)
• Carbohydrates: 22g
• Fat: 17g

Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Yield: 24 sliders

To lighten it up, you can easily use turkey sausage, egg whites, and low-fat cheese. But sometimes, your soul needs the real deal, and that’s more than okay.

Final Thoughts

And there you have it, my friends! My not-so-secret, absolutely fail-proof recipe for Sausage, Egg & Cheese Breakfast Sliders. They’re the epitome of what Feastical is all about: simple, soulful, satisfying food that brings people together.

I can’t wait for you to try them. When you do, please tag me on social @Feastical or @BeauCollier with a photo of your creation! There’s nothing