Build Your Own Easter Menu Plan With My Free Easter Brunch Menu Planner

Use the make-ahead instructions I’ve included in each recipe to plan your prep. I usually start 3 to 4 days ahead; some dishes can be prepared even earlier and frozen. Download my free Easter Brunch Menu Planner to help stay organized — it’s available as a fillable PDF, so you can either type directly into the form or print it out and fill it in by hand. It includes sections for the date and time, guest list, and space to jot down your prep timeline leading up to Easter Sunday. This printable (and fillable!) PDF helps you map out what to prep and when — so Easter morning is easy, not overwhelming.

Here’s why I love these savory muffins and am sharing the recipe with you:

• Make ahead meal prep. Prepare a batch of muffins in advance and store them in the refrigerator or freezer for a quick grab-and-go breakfast.
• Healthy and nutritious. Packed with protein, vitamins, and minerals, these low carb, gluten free muffins are a healthy way to start your day!
• Flavorful and satisfying. The combination of savory sausage, fluffy eggs, melted cheese, and fresh vegetables creates a fresh, earthy, delicious and satisfying taste. 
• Light yet filling. These muffins are a protein-packed breakfast option without the heaviness of many traditional morning meals.
• Flexible recipe. Customize your homemade muffins by adding or subtracting ingredients to suit your preferences and dietary needs.

Here’s all you need to create these breakfast egg muffins (preparation details and quantities are included in the recipe card below). All these ingredients should be available at your local grocery store:

• Red or Yukon gold potatoes – for this recipe, the potatoes are cooked in advance, so leftovers work well!
• Fresh tomatoes – any kind will work; I like to use cherry tomatoes for their rich flavor and bright color
• Fresh baby spinach
• Pre-cooked breakfast turkey sausage links or patties – can also use cooked turkey sausage crumbles
• Green onions
• Sharp Cheddar cheese
• Fresh basil – can also use dried
• Egg whites – using only whites makes the muffins healthier. However, they are also a pale white inside and on the sides. For more color, add in a yolk or two.
• Dijon mustard
• Kosher or sea salt
• Fresh ground black pepper

Here’s all you have to do to create this easy recipe:

1. Prep oven and muffin pan.
   Preheat the oven to 350 degrees. Generously spray 12 muffin cups with nonstick cooking spray.
2. Prep ingredients.
   Chop the cooked potatoes, tomatoes, spinach, turkey sausage, green onions, and basil. Shred the cheese.
3. Fill muffin cups.
   Divide the following ingredients evenly between the muffin cups, in this order:
   • Potatoes
   • Tomatoes
   • Spinach
   • Turkey sausage
   • Green onions
   • Cheese
   • Basil
4. Add egg, mustard, salt and pepper.
   In a small medium bowl, whisk together the egg whites, Dijon mustard, salt, and pepper. Pour egg mixture over the other ingredients in each muffin cup; they will be around 3/4 to 7/8 full.
5. Bake; cool.
   Bake for 20 minutes, or until set and puffy. They should be firm and not jiggly when the pan is moved. To test, gently press one finger in the middle of the top of a muffin or two; it should feel firm. Remove from oven and let muffins sit in the tins for around 3 minutes. They will have puffed up in the oven and then will collapse after cooling (just like a soufflé). Using a small fork or spoon, gently remove muffins from tins and serve. 

While Robert and I love this healthy breakfast recipe as is, it is very flexible and can be modified to suit your tasted and/or dietary needs. Here are a few ideas:

Variations: 

• Use chopped cooked turkey bacon instead of turkey sausage
• Instead of turkey sausage, use cooked pork sausage or Italian sausage
• Use other kinds of cheese – Monterey Jack, Colby Jack, Pepper Jack, etc.
• Substitute chopped red bell peppers instead of tomatoes

Additions:

• Add 2 tablespoons sour cream or crème fraiche to the egg mixture
• Add 1/4 chopped black olives (1 teaspoon per muffin tin)

For a more elegant presentation, make the muffins in small ramekins. You will probably end up with around 9 or 10 muffins instead of 12. You can also place cooked muffins into decorative cupcake liners to serve.

Muffins can be baked, cooled completely, placed in an airtight container, and refrigerated for up to 4 days. They can also be frozen for up to 2 months. To freeze, place in the freezer in a single layer and not touching. This can be done either on a large cookie sheet and then, once frozen, muffins can be moved to freezer-safe baggie(s). Alternatively, divide muffins between two (gallon-size) freezer-safe baggies and lay flat, in a single layer, in the freezer. 

How to Reheat 

Reheat in a 375-degree oven (toaster oven works well) for 12 to 15 minutes or until warmed through. Can also be microwaved, but watch carefully as they can become overcooked.

One day I was browsing through my home gourmet mom’s extensive files and came across a treasure – a hand-scrawled recipe for “Cinnamon Loaf” written on a bank deposit slip. Intrigued by its unique origins and the fact that I had all the ingredients on hand, I decided to whip up a loaf for our weekend guests. Well, it was a showstopper! This quick bread didn’t require any fancy ingredients or techniques, yet the combination of flavors and textures had everyone reaching for seconds. It’s been a regular on my baking rotation ever since, and here’s why you should add it to yours:

• Effortless elegance. Forget the intimidation factor of traditional yeast breads. This quick bread comes together super easily – no kneading, no rising, just mixing and layering. It’s perfect for both accomplished bakers and those new to bread-making.
• A taste of home. The warm flavors of cinnamon and brown sugar are sure to evoke nostalgic memories. For me, it’s like stepping back into my grandma Nama’s kitchen, enjoying a comforting slice of cinnamon toast.
• Pantry staples. All the ingredients you need are likely already on hand. And if not, they’ll be at your local grocery store.
• Secret ingredient duo. A touch of orange zest in the cinnamon filling adds delightful depth and brightness, while sour cream creates a remarkably moist and tender crumb.
• Adaptable size. This versatile recipe can be baked in one large loaf pan, perfect for sharing with a crowd, or divided into two medium loaves, or even four mini loaves that are ideal for gifting.

Here’s all you’ll need to create this delicious Cinnamon Bread:

• All-purpose flour
• Baking powder
• Baking soda
• Table salt
• Butter (salted)
• Granulated sugar
• Large eggs
• Vanilla extract
• Sour cream
• Whole milk
• Ground cinnamon
• Orange zest

And here’s all you have to do to create this delicious homemade bread:

1. Prep ingredients.
   Bring all ingredients to room temperature.
2. Prep oven and baking pan(s).
   Preheat oven to 350 degrees. Lightly butter your baking pan or pans (see sizes in Notes below). Line with two pieces of buttered parchment paper, cut to fit and placed crosswise, with around 2 inches overlapping outside the pan.
3. Combine dry ingredients.
   In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
4. Cream butter and sugar.
   In a large bowl, using the paddle attachment of a hand-held or stand mixer, cream the butter and 1 cup of the sugar on high speed until light and fluffy, around 3 minutes. Stop and scrape down the sides of the bowl with a rubber spatula as needed.
5. Add remaining wet ingredients.
   Reduce the speed to medium and add the eggs, one at a time, beating well after each addition. Beat in the vanilla, sour cream, and milk until well blended.
6. Add dry ingredients.
   At low speed, slowly add the flour mixture, beating just until blended (do not overmix). Dough will be very thick.
7. Place half of batter in pan.
   Spoon half of the batter into the prepared loaf pan(s) and smooth so the top is level.
8. Add cinnamon-sugar layer.
   In a small bowl, stir together the cinnamon and remaining 1/4 cup sugar. Using your hands, blend in the orange zest; set aside 1 tablespoon. Sprinkle the remaining cinnamon-sugar mixture over top of the batter in the pan(s).
9. Add remaining batter.
   Carefully spoon the remaining batter over the top and smooth so the top is level.
10. Finish top.
    Using a sharp knife, make a cut along the top of the batter lengthwise to within 1 inch of each end. Sprinkle the remaining 1 tablespoon cinnamon-sugar mixture over the top of the cut.
11. Bake.
    Bake for 40 to 45 minutes for a large pan, 35 to 40 minutes for medium pans, or until a toothpick inserted in the center (but not through the cinnamon sugar) comes out clean.
12. Cool.
    Remove the bread from the oven and place on a wire rack to cool in the pan for 10 minutes. Remove the bread from the pan(s) using the parchment paper. Remove parchment paper and place bread on a wire rack to cool completely.

While this Easy Homemade Cinnamon Swirl Bread is delicious as is, feel free to add more ingredients to your taste. Chopped pecans or walnuts, raisins, or dried cranberries would all be delicious in this bread!
 
Alternatively, add an orange-flavored glaze to the top: In a small bowl, stir together 1 cup powdered sugar and 4 teaspoons fresh orange juice until well blended. Mixture should be fairly thick, yet thin enough to drizzle. If too thick, add more juice. Drizzle over the top of the cooked and cooled bread (I like to put it in a squeeze bottle).

Breakfast shouldn’t be complicated, but it should always be delicious. That’s the philosophy behind these Toasted Bagels with Egg Salad and Smoked Salmon. In our house, the love for both egg salad and smoked salmon runs deep (my husband Robert can attest to that!). One morning, the idea struck: why not combine these two favorites into a single, irresistible breakfast creation? The result was pure magic!

Here’s what makes this recipe such a winner:

• Classic base, enticing extras. The recipe starts with a familiar and well-loved egg salad foundation, then adds chives, green onion, and paprika for a burst of flavor and texture.
• Customizable. While the recipe is delicious as is, you can modify it to your tastes – use different fresh herbs, red onion or shallots in place of the green onion, and/or substitute crispy bacon strips for the salmon.
• Simple yet impressive. This dish requires minimal effort but delivers a restaurant-worthy combination of creamy egg salad, smoky salmon, and toasted bagels.
• Balanced flavors and textures. The creamy egg salad contrasts beautifully with the delicate smokiness of the salmon, while the chives and green onion add pops of color and freshness. The toasted bagel provides a satisfying crunch.
• Make-ahead friendly. Perfect for meal prepping! Prepare the egg salad and store and in the refrigerator for up to 3 days. Toast the bagels and assemble when ready for a quick and delicious breakfast.
• Versatile and crowd-pleasing. Easy enough for every day while elegant enough for entertaining, this dish is the perfect choice for any occasion.

For the egg salad, the first step is to cook the eggs. Here are instructions for hard boiling eggs in an Instant Pot, or on the stovetop. I prefer the Instant Pot method, because the eggs come out perfect, every time. No gray shadow around the yolks, no over-done (or under-done) yolks, and super easy to peel with no damage. What more could you ask for from a hard-boiled egg?

Hard-boiled eggs – Instant Pot method

1. Let eggs sit at room temperature for 20 to 30 minutes. (If you don’t have time to let your eggs sit at room temperature, it’s okay. Just increase the Instant Pot cook time to 9 minutes.)
2. Place wire rack (or steamer basket) in Instant Pot along with 1 to 1 1/2 cups water.
3. Place eggs on rack, spacing out as evenly as possible (I cook 6 at a time and use the other 2 in another recipe). Seal and cook on high for 7 minutes.
4. When the timer goes off, immediately release the pressure, following the “quick release” method.
5. Carefully remove eggs (they will be hot!) and immediately place in a bowl of ice water. Let rest in water until eggs are cold to the touch.
6. Remove from water and pat dry.

Hard-boiled eggs – Stovetop method

1. In a large saucepan, place eggs in one layer and cover with water. Bring to a boil over high heat. Reduce heat to simmer and cook for 6 to 8 minutes.
2. Remove pan from heat and leave eggs in hot water for another 3 to 5 minutes.
3. Carefully remove eggs (they will be hot!) and immediately place in a bowl of ice water. Let rest in water until eggs are cold to the touch.
4. Remove from water and pat dry.

Assemble Egg Salad

1. Remove shells from hard-boiled eggs.
2. Chop eggs and place in a medium mixing bowl.
3. Stir in mayonnaise, mustard, onion and chives.
4. Season to taste with paprika, salt and pepper. Adjust the mayonnaise and mustard, if necessary.

Here are some ideas on how to vary these breakfast bagel sandwiches; some changes make them healthier, others change the flavor a bit:

• Substitute 1 heaping tablespoon greek yogurt for 1 tablespoon of the mayonnaise.
• Use yellow mustard instead of Dijon.
• Substitute chopped shallots for the green onion.
• Add chopped fresh dill – or use in place of the chives.
• For the non-fish eaters in your home, substitute crispy cooked bacon strips for the smoked salmon.
• Use toasted mini bagels or pumpernickel cocktail bread instead of the regular-size bagels, and serve as an hors d’oeuvre or a side dish for a brunch.

Place assembled bagels on a serving platter, or on individual breakfast plates. Platter can be part of a buffet, or passed at the table. They are delicious alongside Pimiento Cheese Sandwiches, as part of a luncheon or Master’s viewing party!

Note that these sandwiches are on the rich side; Robert and I find one half, combined with a serving of fresh fruit, is plenty for each of us.

Rich, decadent, and heavenly, this recipe is one of my favorite breakfast recipes. If you’ve been following me for a while, you know I love caramel and have created several ways to include its sweet, buttery flavor in my recipes. After experimenting with different combinations of caramel, bananas, and various types of bread, I crafted a few different recipes that were thoroughly tested by the recipe reviewers for my second cookbook Fresh Tastes. And, this recipe was the clear favorite!

Here’s why you’re going to love this delicious French toast:

• Quick and easy to prepare. No need to dip bread slices into the egg mixture; simply place slices in a baking dish and pour the egg mixture over the top. Total prep time is 10 minutes, including making the caramel sauce!
• Make ahead. Assembling this baked French toast the night before minimizes morning stress and ensures a hassle-free breakfast.
• No special equipment or techniques needed. All you need to make this easy banana french toast is a saucepan, spoon, knife, whisk, mixing bowl, and baking dish. 
• Inspired by New Orleans dessert Bananas Foster. The delightful flavors of buttery brown sugar caramel sauce, caramelized banana, and dark rum are the perfect complement to French toast.
• Flexible. Don’t like bananas? Leave them out. Or, substitute another fruit like sliced peaches or strawberries.
• Elegant enough for entertaining, easy enough for every day. While this recipe is a snap to put together, the finished product is rustically elegant and perfect for everything from a lazy Saturday morning to special occasions including Mardi Gras, Valentine’s Day, Easter or Christmas morning.

To create this delightful breakfast treat, you’ll need the following ingredients (details are provided in the recipe card below):

• Butter – a key ingredient in the caramel base. Can use salted or unsalted. 
• Light brown sugar  – the second key ingredient in the caramel sauce.
• Light corn syrup – keeps the caramel sauce from crystallizing and becoming grainy. Chef and cookbook author David Lebovitz recommends substituting lemon juice or cream of tartar if you don’t want to use corn syrup. 
• Dark rum, Kahlua or Crème de Cacao (can substitute espresso, coffee, or orange juice for a non-alcoholic version) – rum is the traditional ingredient in Bananas Foster. The other liqueur flavors also work well with banana.
• Large bananas – my basic recipe calls for 2 bananas, resulting in a milder banana flavor. For a stronger banana taste, add 1 more banana. Additionally, I recommend using ripe bananas for their sweeter flavor profile.
• Challah, brioche, or other egg bread – this type of bread adds depth of flavor, maintains its structure, and yields a soft interior in the finished dish.
• Large eggs – a key ingredient in the custard mixture.
• Half and half – also in the custard, it adds creaminess without the richness of heavy cream.
• Vanilla extract – adds sweetness and depth to the custard.
• Salt – amps up the custard flavor.
• Sliced almonds – decorate the top plus add a bit of earthy nuttiness and crunch.
• Powdered (confectioners) sugar, for serving – gives the baked French toast a nice finished look.

Here’s an overview of how to make this Easy Baked Banana French Toast:

1. Butter a 13 by 9-inch baking dish. 
2. Make the caramel sauce; spread in baking dish.
   In a medium saucepan, stir together the butter, brown sugar, and corn syrup over medium heat. Cook, stirring constantly, until the butter melts and blends with the sugar. Remove the pan from the heat and stir in liqueur. Pour sauce into the prepared baking dish and using your spoon spread it evenly over the bottom of the dish.
3. Add bananas.
   Arrange banana slices over the top of the sauce. 
4. Add bread.
   Arrange the bread slices in a single layer on top of the bananas. Depending on the size of your bread, you may need to overlap the slices slightly and cut up 1 to 2 pieces to fill in any gaps. 
5. Prepare and add custard mixture; refrigerate.
   In a medium mixing bowl, whisk together the remaining liqueur, eggs, half and half, vanilla, and salt. Pour evenly over the bread slices, soaking the bread thoroughly with the milk mixture.
6. Cover, and refrigerate for at least 8 hours, up to 24 hours. 
7. Bring to room temperature, add almonds, and bake.
   Around 1 hour before serving, remove the dish from the refrigerator and bring to room temperature. Preheat oven to 350 degrees. Sprinkle the top of the dish with the sliced almonds. Bake, uncovered, for 35 to 40 minutes or until golden brown, pulling away from the sides of the pan, and set. To test, gently push down on the top of the toast in the middle of the pan; if it feels fairly firm and springs back slightly, it’s done.
8. Let sit, then garnish and serve.
   Remove from oven and let stand for 5 minutes. Dust lightly with powdered sugar, cut into pieces and serve, spooning any caramel sauce or bananas remaining in the pan onto the side of each slice.

Here are my tips that will ensure your Baked Banana French Toast turns out flawlessly every time:

• Fully mix together the butter and brown sugar. Cook the caramel sauce long enough for the butter to be fully incorporated into the sugar. And, don’t skip the corn syrup. These two steps ensure your sauce will be smooth and not grainy.
• Choose the right bread. Egg bread like Challah or brioche works best for this recipe, as it has a soft, buttery texture that soaks up the custard mixture beautifully without becoming soggy.
• Ensure all the bread is soaked with sauce. Slowly pour the custard mixture over the top of the bread, moving across the pieces so that each one is well soaked. Any areas without sauce can become dry and crusty when baked.
• Don’t rush the soaking process. Allow the bread to soak in the custard mixture for at least 8 hours to ensure it absorbs the flavors fully.
• Don’t undercook. If not fully set, the French toast will be soggy. Make sure it’s set before removing from the oven. The top should feel firm and spring back slightly when gently poked in the middle. In addition, the edges should pull away from the sides of the pan.
• Let it rest before serving. After baking, let the French toast sit at room temperature for around 5 minutes to allow it to fully set and become easier to serve.

Baked French Toast can be assembled but not baked up to 24 hours ahead. Cover and refrigerate.

It can also be baked, cooled, well-wrapped, and refrigerated for up to 2 days. Any longer and the bottom can become soggy. The baked casserole can also be well-wrapped and frozen for up to 2 months. Thaw in the refrigerator overnight.

To rewarm, cover baking dish with foil and place in a preheated 325-degree oven for around 20 minutes.

While our recipe is already a delicious treat, feel free to get creative and make it your own. Here are a few variations and substitutions you can try:

• Add 1 teaspoon ground cinnamon.
• Substitute chopped toasted pecans or walnuts for the almonds.
• Substitute espresso, coffee, or orange juice for a non-alcoholic version. Note that rum extract still contains a small amount of alcohol.
• Use dark brown sugar, for a stronger caramel flavor. 
• Omit the bananas, or substitute other fresh fruit like sliced peaches or strawberries.
• Spread the underside of the bread slices with peanut butter.

When it comes to serving this baked French toast dish, here are a few recommended garnishes and side dishes:

Garnishes

• As called for in the recipe, dust the top of the cooked French toast with powdered sugar, for a finished look
• Before the powdered sugar, add a mix of fresh berries, such as blueberries, blackberries, or raspberries, for a burst of color and added freshness.
• Add a dollop of whipped cream.
• Drizzle with melted chocolate or chocolate sauce.

Side dishes

• Cooked bacon slices or sausage links – Spicy Bacon Twists pair well.
• A bowl of mixed fresh berries or other fruit.

You can make a frittata with a variety of veggies and protein; here’s what you’ll need:

• Eggs. I use primarily egg whites and add one egg for color. You can use only egg whites, only eggs, or a mixture. You’ll need around 1 1/2 cups of beaten egg.
• Vegetables. For this recipe, I’m using my favorite combination of spinach, mushrooms, and onions. You can use virtually any vegetable that you have on hand; in fact, a frittata is a great use of leftover cooked vegetables! Around 2 cups of vegetables is a good amount, but feel free to add more!
• Cheese. Similar to the vegetables, you can use almost any cheese. For this recipe, I’m using goat cheese crumbles. The amount depends on what type of cheese you are using, and your personal tastes. 
• Seasonings. I like to add a mixture of chopped fresh herbs to my frittata, for extra depth of flavor. You can also add in dried herbs like Italian seasoning, or various spices, including curry powder, paprika, or even cayenne pepper for a bit of spice. And, of course, kosher salt and ground black pepper are a must to augment all the wonderful flavors. 
• Cooking spray or olive oil. Oil or nonstick cooking spray keeps the eggs and other ingredients from sticking to the pan.

Here’s all you have to do to make this easy frittata recipe:

1. Prep oven.
   Preheat the broiler with an oven rack 5 to 6 inches away from the top heating element. 
2. Cook vegetables.
   Coat the bottom of a 9 or 10-inch cast-iron skillet (or other oven-safe skillet) with olive oil spray and heat over medium heat. Add the onion and cook until starting to wilt. Stir in the mushrooms and cook, stirring occasionally, until the mushrooms are cooked through and soft. Reduce heat to medium-low and stir in the spinach, a handful at a time. Cook, stirring constantly, until the spinach wilts and the moisture is cooked off. 
3. Add herbs and egg whites.
   Sprinkle chopped herbs over the top of the vegetables; season with salt and pepper. Whisk together the egg whites and egg; pour egg mixture over top of vegetables in skillet. Cook until the egg is set on the bottom and starting to cook on the sides; they should still be slightly runny on top. 
4. Add cheese; broil to finish.
   Sprinkle with goat cheese. Place skillet under the broiler and cook until the egg is set and the frittata is lightly browned in places. 

Now that you know how to make a veggie frittata, here are some creative additions and variations to my easy recipe:

• Whisk a teaspoon of Dijon mustard into the egg whites.
• Add/substitute different veggies – zucchini, kale, red bell pepper, cooked sweet potatoes, broccoli, cauliflower, red onion, green onions, garlic, or shallots.
• Use another type of cheese – feta, mozzarella, Cheddar, Monterey Jack, Parmesan, cream cheese, etc. 

Feel free to experiment with different combinations of vegetables, cheeses, and seasonings to create your own unique frittata creations. Here are a few suggestions:

• Mediterranean: Use roasted red peppers, sun-dried tomatoes, feta cheese, and fresh herbs like basil and oregano.
• Mexican: Add some diced tomato, black beans, corn, jalapeno, and shredded cheddar cheese for a spicy twist.
• Italian: Incorporate ingredients like diced tomatoes, mozzarella cheese, fresh basil, and sliced olives.
• Asian-Inspired: Use ingredients like thinly sliced bell peppers, snap or snow peas, mushrooms, and a drizzle of soy sauce.

Let the frittata cool in the pan for 2 to 3 minutes before cutting into wedges and placing on individual plates. I like to serve this delicious vegetable frittata with Homemade Drop Biscuits or toasted English muffins, fresh fruit, and turkey sausage. Serve tzatziki sauce on the side. When serving as a brunch or lunch dish, add a Tomato Salad, Corn and Prosciutto Salad, or mixed green salad with Dijon Vinaigrette.

In terms of optional garnishes, sprinkle the top with chopped fresh herbs or seeded and chopped cherry tomatoes.

Biscuits are a classic comfort food that can be enjoyed in a variety of ways. Whether you prefer them slathered with butter and jam, used as a base for biscuits and gravy, or eaten alongside a hearty soup, there’s something incredibly satisfying about biting into a warm, tender biscuit.
 
Drop biscuits, in particular, have a special charm, and here’s why I think our recipe is the best:

• Southern roots. Hailing from a Southern family, we know biscuits, and we know them well! Southerners have a knack for creating the most delectable biscuits, especially my grandmother Nama. In fact, she made sure we all knew the “ins and outs” of biscuit-making.
• Family tested. Our foolproof biscuit recipe comes from my cousin, Jim Kidwell, a home gourmet expert. During a visit to Grand Lake, he whipped up these delightful bites for breakfast in under 25 minutes—no stand mixer, food processor, kneading, rolling, or cutting required. Needless to say, I was sold!
• Quick and easy. Unlike their rolled counterparts, drop biscuits require less hands-on work or equipment and are quick and easy to make. The name “drop” biscuits comes from the method of dropping scoopfuls of dough onto a baking sheet, eliminating the need for rolling and cutting. This method results in a less perfect-looking biscuit, but with a rustically elegant appeal.

Here are the 7 basic ingredients you’ll need to make this easy biscuit recipe; chances are you already have them on hand:

• Unsalted butter
• All-purpose flour, preferably organic unbleached
• Baking powder
• Granulated sugar
• Table salt
• Baking soda
• Buttermilk – can also use buttermilk powder (see Note on buttermilk substitute at the bottom of the recipe card)

Here’s how you can create tender, perfect drop biscuits in less than 25 minutes:

1. Prep oven and baking sheet.
   Preheat oven to 450 degrees. Line a half-sheet pan with parchment paper.
2. Melt butter.
   Melt 8 tablespoons butter; set aside to cool a bit while you mix the dry ingredients.
3. Mix dry ingredients.
   In a large bowl, whisk together the flour, baking powder, sugar, salt and baking soda. 
4. Combine butter and milk; add to dry ingredients.
   In a small bowl or 2-cup measuring cup, stir together the butter and buttermilk. Add to the flour mixture and stir just until incorporated; don’t overmix. It should look like this:
5. Drop biscuit dough onto prepared pan.
   Using a spoon or spring-loaded scoop (heaping 1/8 cup) drop batter in mounds onto the prepared pan. 
6. Bake; melt remaining butter.
   Bake biscuits for 10 to 12 minutes or until done and light brown on top. While the biscuits are baking, melt the remaining 2 tablespoons butter. 
7. Remove biscuits from oven; brush with butter; cool.
   Remove biscuits from the oven and immediately brush the tops with the melted butter, then place on a wire rack to cool – or serve immediately.

 While drop biscuits are delicious as is, you can easily customize them by adding various ingredients. Here are a few ideas:

1. Cheese and herbs. Add grated cheese, such as cheddar or Parmesan, and a sprinkle of fresh or dried herbs, like chives or rosemary, to the dough.
2. Sweet additions. Stir in a handful of dried fruits, such as cranberries or raisins, or add a drizzle of honey or maple syrup to the dough. These variations are perfect for breakfast or a sweet treat.
3. Spices. Experiment with different spices to add depth of flavor to your biscuits. Try mixing in garlic powder, onion powder, or even a pinch of cayenne pepper for a hint of heat.

Feel free to get creative and customize your drop biscuits to suit your taste preferences or complement the meal you’re serving them with.

Drop biscuits are incredibly versatile and can be enjoyed in various ways. Here are some serving suggestions:

1. Butter and jam. Serve warm biscuits with room-temperature butter and your favorite jam or preserves. The combination of the tender biscuit, creamy butter, and sweet flavors is simply irresistible – and was a favorite of my mom.
2. Biscuits and gravy. Turn your drop biscuits into a special breakfast by serving them with a savory sausage gravy. Add some scrambled eggs on the side for a complete hearty breakfast.
3. Sandwiches. Split your biscuits in half and fill them with your favorite sandwich ingredients. 
4. Side dish. Serve drop biscuits alongside almost any main dish. They are a great complement to a comforting bowl of soup or chili. Here are a few ideas:
   – Creamy Chicken Artichoke Soup
   – Chicken White Bean Chili
   – Italian Sausage Soup Spinach with Orzo
   – Indian Mulligatawny Soup
   
   They also are an excellent side dish to serve on Thanksgiving, alongside your Roast Turkey.

If you have leftover drop biscuits or want to make them in advance, here’s how to store and reheat them:

• Storage. Allow the biscuits to cool completely, then place an airtight container or resealable bag. They can be stored at room temperature for up to 2 days or in the refrigerator for up to 4 days.
• Reheating. Loosely wrap the biscuits in foil and warm them in a preheated 350-degree oven for about 7 to 10 minutes, or until heated through. Alternatively, you can split the biscuits in half and toast them.

I’m a big fan of salmon, and over time I’ve created various recipes that showcase the delightful qualities of this mild, tender, and flaky fish. My latest culinary endeavor has resulted in a recipe that truly stands out (according to my husband Robert and others who tested it!) – these Easy Salmon Patties. Here are the reasons why this recipe works well:

• Harmonious ingredients. The combination of complementary ingredients creates a harmonious blend that enhances the flavors of both fresh and smoked salmon without overpowering them.
• Double salmon delight. The use of both fresh and smoked salmon provides a dynamic depth of taste, giving the patties a unique character with just a hint of smoke.
• Moist inside, crispy outside. After online research followed by several rounds of testing, I discovered that transforming part of the raw salmon into a paste is key to achieving a perfectly moist, tender interior. And, dredging the patties in flour before sautéing results in a crispy, golden-brown exterior.
• Make-ahead convenience. You can prepare the patties in advance and have them ready to cook whenever you need a quick and satisfying meal.
• Customizable and adaptable. Whether you prefer to pan-fry or bake, and whether you want to add a personal touch with extra seasonings or toppings, this recipe accommodates your preferences, making it adaptable to different cooking styles and tastes.
• Detailed instructions. The step-by-step instructions break down the prep and cooking process into manageable steps, ensuring that even those new to cooking seafood can create a fantastic result.
• Versatility. Whether you choose to serve them as a main course, slider-style in buns, or as a protein-rich addition to a salad, these salmon patties effortlessly adapt to various dining scenarios.
• Nutritional value. Salmon is a nutritional powerhouse, rich in omega-3 fatty acids and protein.

Here’s what you’ll need to create these delectable patties (details, including quantities, are in the recipe card below):

• Uncooked salmon, skin and bones removed
• Smoked salmon (I recommend hot smoked)
• Mayonnaise
• Dijon mustard
• Red onion
• Worcestershire sauce
• Lemon juice and zest
• Fresh dill, parsley and/or chives
• Cayenne pepper
• Dry breadcrumbs
• Kosher salt
• Fresh ground pepper
• All-purpose flour
• Canola, grapeseed, or other high smoke point oil

You can vary the ingredients above to your taste and/or the ingredients you have on hand. Add some chopped jalapeno or serrano peppers and sub cilantro for the other herbs to make them Southwestern. Or, add in chopped spinach and crumbled feta cheese for a Mediterranean twist. And, you can substitute lime juice and zest for the lemon, or chopped shallots for the red onion.
 
In addition, you can quickly sear the patties and then finish them in the oven – see directions in the Notes section of the recipe card below.