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.

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.

Here are some benefits of baking French Toast in a custard-like mixture instead of cooking it with the traditional stove top method:

• Enhanced flavor. The sweet creamy mixture (egg, sugar, milk, cream and vanilla) infuses the cinnamon raisin bread with a rich and flavorful base.
• Better texture. The custard helps to retain moisture in the bread slices, preventing them from drying out during baking, resulting in a softer and more tender texture compared to traditional French toast.
• Even distribution of flavor. By soaking the bread in the custard mixture and then baking, the sauce is distributed evenly throughout the dish. Each slice absorbs the custard, ensuring consistent flavor and texture.
• Customizable. This approach allows you to customize this dish to make it your own. Add additional spices like nutmeg or cardamom, or incorporate extracts like almond or orange. Additionally, you can layer in dried fruits or nuts for even more variety.
• Easy to prepare. This method for French toast requires less hands-on time compared to individually dipping and cooking each slice on the stovetop.

Here’s what you’ll need to make these enticing dish (details, including quantities, are in the recipe card below):

• Sliced good quality cinnamon raisin bread
• Salted or unsalted butter
• Large eggs
• Granulated sugar
• Whole milk
• Heavy cup whipping cream
• Vanilla extract
• Mixed fresh berries (blueberries, blackberries, raspberries), for topping
• Powdered (confectioners’) sugar, for topping

Here are the easy steps involved in making this amazing baked French toast:

1. Prep bread.
   Brush both sides of bread slices with melted butter. Line a 13-by-9-by-2 inch glass baking dish with the buttered slices. Set aside.
2. Prep custard mixture; add to bread; refrigerate.
   In a large mixing bowl, whisk together eggs and egg yolks. Add sugar, milk, cream and vanilla and whisk until well mixed. Slowly pour through a mesh strainer over the top of the bread slices, covering them evenly and completely. If any bread slices float to the top of the egg mixture, gently push them down with your finger. Cover and refrigerate at least 2 hours or overnight.
3. Bring to room temperature.
   About 1 hour before baking, take baking dish out of the refrigerator and bring to room temperature before proceeding.
4. Preheat oven to 350 degrees.
5. Bake in water bath.
   Place baking dish in a larger baking dish with high sides (a roasting pan works well) and with a 1/2 to 1-inch gap between the sides of the two pans. Place on the middle rack of your oven. Carefully pour hot water into the outer dish, until water reaches around halfway up the sides of the baking dish. Bake for 30 to 35 minutes or until the top is lightly browned and the custard is cooked (it should spring back when you push lightly on the top).
6. Cool, add toppings, serve.
   Cool slightly, sprinkle with fresh berry mixture and sift powdered sugar over the top. Cut into 12 pieces and serve.

This recipe calls for topping the french toast with fresh berries and a dusting of powdered sugar. Here are some additional topping ideas to inspire you if you want to make it your own:

• Sliced bananas or peaches
• Maple or chocolate syrup
• Caramel sauce
• Whipped cream
• Chopped nuts – almond, peacan or walnut

Here are my favorite dishes to serve with this baked French toast:

• Spiced Bacon Twists
• Banana Mango Smoothie
• Sausage, Cheese and Hash Brown Strata
• Mini Bagels with Egg Salad and Smoked Salmon