Why we Love Soft Boiled Eggs

Soft-boiled eggs are my new obsession. The whites of the eggs are firm, but the yolk stays silky, creamy, and in a liquid gold state. It’s a little like a cross between butter and melted cheese. They’re seriously divine. And they’re not just for breakfast! I enjoy soft-boiled eggs with toast, as an addition to bowl meals, as a topper for salads or soup (hello, ramen!), or just as a quick snack. I pretty much add soft-boiled eggs to everything I eat, no matter what time of day. Are you ready to see how easy it is?

How Long Does it Take TO Soft Boil an Egg?

The short answer is that it takes six minutes to soft boil an egg with fully set white and a liquid yolk, or 3-5 minutes if you prefer softer, slightly unset whites near the yolk. The long answer is that it also depends on the size of your egg and the technique used to boil the egg.

The recipe below is formulated for large eggs that are still cold from the refrigerator. In the U.S. large eggs weigh approximately 56-62 grams. You can use this method for other-sized eggs, just be aware that you will need to adjust the time up or down, depending on the size of your egg. Other factors that may affect the cooking time include high elevation, the type of cookware used, and starting temperature of your egg. Start with six minutes for large eggs and adjust the time until you find the exact amount of time needed to achieve your perfect soft-boiled egg.

How to Boil Eggs Fast

Half of the time spent when boiling eggs is just waiting for the water to boil, so I like to use a combination of boiling water and steam. To create the steam you only need one inch of water in the pot, which comes to a boil in just a few quick minutes instead of several minutes for a full pot of water. The steam from the boiling water is then trapped under the lid, it surrounds the egg and cooks the egg just as quickly and evenly as a full pot of water. The quick steaming method allows you to cook your soft-boiled egg in just six minutes, or about the amount of time that it takes to start making your coffee or toast a piece of bread.

If you want to see how to make soft or hard-boiled eggs using a full pot of water, check out my tutorial for how to make hard-boiled eggs.

How Long do Soft Boiled Eggs Last?

Soft boiled eggs in the shell will last in the refrigerator for about two days. To reheat the refrigerated soft boiled eggs, just repeat the initial cooing process with half the time. Bring about an inch of water to a boil in a small saucepot, add the egg, and let steam for 3 minutes instead of six. 

What to Serve with Soft Boiled Eggs

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How to Make Perfect Soft Boiled Eggs

Perfect soft boiled eggs with firm whites and liquid gold centers are only six minutes away. Use this easy step by step guide for perfect eggs every time. 

Course Breakfast, Brunch, Dinner, Lunch

Cuisine General

Prep Time 4 minutes minutes

Cook Time 6 minutes minutes

Total Time 10 minutes minutes

Servings 1

Calories 74.4kcal

Author Beth – Budget Bytes

Ingredients

• 1 large egg, chilled

Instructions

• Add 1 inch of water to a sauce pot, cover, and bring to a boil over high heat.
• Once boiling, add an egg (or however many you’d like as long as they are in a single layer in the bottom of the pot), straight from the refrigerator into the pot. Replace the lid and let it continue to boil for exactly six minutes.
• After six minutes, remove the egg(s) from the pot and place them in an ice water bath or run under cool water until they are cool enough to handle. Peel, and enjoy!

See how we calculate recipe costs here.

Video

Notes

If you do not plan to eat the egg immediately, cool the eggs completely in an ice water bath to stop the cooking process. Otherwise, the eggs can be peeled and eaten warm as soon as they are cool enough to handle.

Nutrition

Serving: 1Serving | Calories: 74.4kcal | Carbohydrates: 0.5g | Protein: 6.2g | Fat: 4.4g | Sodium: 64.9mg

How to Make Perfect Soft Boil Eggs – Step by Step Instructions

Add one inch of water to a sauce pot. Yes, you only need ONE INCH of water. Use the smallest pot you have that will house the number of eggs you’re making, so they’re in a single layer in the pot. I usually only do one or two eggs at a time, but this same technique can be used for any number of eggs. Place a lid on the pot and bring the water to a rolling boil over high heat. Once boiling, gently place the large egg(s) into the pot. Tongs or a slotted spoon makes this easier to do without burning your finger tips. 

After adding the egg(s) to the pot, put the lid back on top, and set a timer for six minutes. The lid holds in the steam, which surrounds the eggs with even heat, cooking them quickly and evenly.

After exactly six minutes, turn off the burner, and use the tongs to transfer the eggs to an ice bath. Allow the eggs to cool until they’re no longer too hot to handle, or let them sit in the ice bath until you’re ready to eat. Just make sure you don’t let them sit at room temperature after steaming, otherwise they will continue to cook with their residual heat, and the yolks will continue to solidify.

Carefully tap the egg on a hard surface to crack the shell, then gently peel it away. You’ll need to be gentle because the inside is still liquid and the egg will be somewhat soft and wobbly. Begin peeling on the fat end, which often has an air-bubble that separates the shell from the whites, and makes an easy spot to separate the two. Give it a quick rinse after removing the shell to get rid of any shell fragments.

And now it’s time for that magic moment… OMG the runny yolk is liquid perfection! *squeal* Just so you can see a close up of the awesome results… The whites are completely solid and the yolk is ALL liquid. How perfect is that? I feel like I won the lottery.

OTHER WAYS TO COOK EGGS

• Hard Boiled Eggs
• Fried Eggs
• Deviled Eggs
• Egg Salad
• Baked Eggs

The post How To Make Soft Boiled Eggs appeared first on Budget Bytes.

What Are Baked Eggs?

I know, the name sounds self-explanatory, but let me explain a little further about what we’ve got going on in this dish. These baked eggs are simply eggs that have been cracked into a casserole dish with a few “extras” (like vegetables and cheese), a little seasoning, and a splash of cream to keep the eggs moist and delicate as they bake. It’s seriously the easiest breakfast dish you can make.

Baked eggs are usually baked only to the point where the whites are softly set and the yolks are still liquid. The yolks act as a sauce that pours over the eggs as they’re eaten, and it can be dipped or stopped up with some good bread. It’s the type of delicious simplicity that I love!

How Long to Bake Eggs

What Else Can I Add?

What to Serve with Baked Eggs

Baked eggs are begging to be served with some crusty bread, a toasted English muffin, or a biscuit. You can dip the bread or spoon the baked eggs right on top of the bread or biscuit. Either way, you don’t want to lose a drop of those liquid gold yolks! Round out the meal with some oven baked bacon or maple breakfast sausage, and then maybe some lemon blueberry scones for dessert. ;)

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Baked Eggs

Baked eggs are an easy and affordable lazy weekend breakfast AND a great way to use up leftovers in your fridge.

Course Breakfast, Brunch

Cuisine American

Total Cost $3.55 recipe / $0.89 serving

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 155kcal

Author Beth – Budget Bytes

Ingredients

• 1 Tbsp butter $0.14
• 2 cups fresh spinach* $0.65
• 1 cup grape tomatoes $1.00
• 4 large eggs $0.83
• 1/8 tsp salt $0.01
• 1/8 tsp freshly cracked black pepper $0.01
• 1/8 tsp crushed red pepper $0.01
• 2 Tbsp heavy cream $0.21
• 2 Tbsp crumbled feta** $0.69

Instructions

• Preheat the oven to 375ºF. Melt the butter and brush the inside of an 8×8-inch casserole dish.
• Roughly chop the spinach and slice the tomatoes in half. Sprinkle the spinach and tomatoes inside the casserole dish.
• Crack the eggs into the casserole dish on top of the spinach and tomatoes. Season with the salt, pepper, and crushed red pepper. Drizzle the heavy cream over the eggs, then sprinkle the crumbled feta on top.
• Transfer the casserole dish to the oven and bake for about 15 minutes, or just until the whites are set and the yolks are still liquid. (start checking around 10 minutes and add time as needed). Serve with crusty bread for dipping!

See how we calculate recipe costs here.

Notes

*You can use frozen spinach in place of fresh, just make sure to fully thaw and squeeze out the excess moisture first.

**You can use any type of cheese you like, although creamier cheeses work best.

To increase the servings to two eggs per person, simply keep all of the other ingredients the same and add 8 eggs to the dish instead of four. Baking time may increase.

Nutrition

Serving: 1Serving | Calories: 155kcal | Carbohydrates: 3g | Protein: 9g | Fat: 12g | Sodium: 280mg | Fiber: 1g

How to Make Baked Eggs – Step by Step Photos

Begin by preheating the oven to 375ºF. Melt 1 Tbsp butter and brush the inside of an 8×8-inch baking dish with the melted butter.

Prep your add-ins. We roughly chopped two handfuls of fresh spinach and sliced one cup of grape tomatoes. You could also sauté your vegetables first, if you prefer.

Place the spinach and tomatoes in the baking dish. Crack four eggs on top of the spinach and tomatoes.

Drizzle 2 Tbsp heavy cream over the eggs. The fat and moisture in the cream helps keep the eggs soft and moist while they bake.

If you’re adding cheese, sprinkle that over top (we added about 2 Tbsp crumbled feta). Season the eggs with about ⅛ tsp each of salt, pepper, and crushed red pepper.

Bake the eggs in the preheated 375ºF oven for about 15 minutes, or until the whites are set and the yolks are still liquid (the tops might get a little cloudy, but that’s okay). Start taking a peek at the eggs after about 10 minutes, just to make sure you don’t over cook them.

Enjoy the baked eggs with some crusty bread, biscuits, bacon, or sausage! Oh, and don’t forget a cup of really good coffee… 🤤

More Easy Egg Recipes

How To Make Soft Boiled Eggs

How to Fry an Egg

How to Make A Frittata

$5.11 recipe / $0.85 serving

Easy Egg Salad

$1.34 recipe / $0.67 serving

The post Baked Eggs appeared first on Budget Bytes.

What’s a Nashville Hot Deviled Egg?

Deviled eggs are shelled hard-boiled eggs cut in half and filled with a paste made from their egg yolks and other ingredients. What makes these bad boys different is the huge spicy kick they get from a cayenne-based blend known as Nashville Hot Seasoning and the hot sauce added to the cavity just before filling. They’re also garnished with a crunchy and spicy potato chip topping for a great pop of fiery texture.

What You’ll Need

Can I Make These Ahead?

If you’re asking yourself, “Can I make deviled eggs ahead of time?” the answer is YES! First, boil, peel, and halve the eggs. Then prepare the filling. Store in airtight containers. Make the crunchy topping before serving, then fill and garnish the eggs. If you have leftovers (and that’s a big IF), you can store the eggs in an airtight container in the fridge for up to 3 days. However, don’t expect the topping to stay crunchy.

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Nashville Hot Deviled Eggs

Nashville Hot Deviled Eggs are seasoned with a fiery spice blend and pepper sauce for a smoking hot appetizer that's a total breeze to prepare!

Course Appetizer

Cuisine American

Total Cost ($4.17 recipe / $0.70 serving)

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6 eggs

Calories 162kcal

Author Monti – Budget Bytes

Ingredients

• 6 eggs $1.85
• 3 Tbsp hot sauce $0.12
• 3 Tbsp Nashville Hot Seasoning $0.78
• 1/4 cup mayonnaise $0.69
• 1 tsp Dijon mustard $0.23
• 1/8 tsp salt $0.02
• 2 Tbsp crushed salt & vinegar kettle cooked potato chips $0.37
• 1 Tbsp sliced green onion $0.11

Instructions

• Hard boil eggs, peel, and cut them in half lengthwise. Remove their yolks and place them in a medium bowl.
• To the yolks, add 1 tablespoon hot sauce, 2 tablespoons Nashville Hot Seasoning, mayonnaise, Dijon mustard, and salt. Mix until ingredients transform into a smooth, creamy filling.
• Add a dash or two of hot sauce (depending on the heat level you want) to the cavity of each egg. Fill each cavity with a heaping tablespoon of filling.
• Make the crunchy topping—Mix the crushed potato chips with 2 dashes of hot sauce and 1 tablespoon of Nashville Hot Seasoning. Sprinkle over the eggs.
• Garnish with sliced green onion.

See how we calculate recipe costs here.

Nutrition

Serving: 2egg halves | Calories: 162kcal | Carbohydrates: 5g | Protein: 6g | Fat: 13g | Sodium: 378mg | Fiber: 1g

How to Make Nashville Hot Deviled Eggs – Step by Step Photos

Hard boil 6 eggs, peel, and cut them in half lengthwise. Remove their yolks and place them in a medium bowl.

To the yolks, add 1 tablespoon hot sauce, 2 tablespoons Nashville Hot Seasoning, 1/4 cup mayonnaise, 1 teaspoon Dijon mustard, and 1/8 teaspoon salt. Mix until ingredients transform into a smooth, creamy filling.

Add a dash or two of hot sauce (depending on the heat level you want) to the cavity of each egg. Then, fill each cavity with a heaping tablespoon of filling.

Make the crunchy topping—mix the 2 tablespoons of crushed potato chips with 2 dashes of hot sauce and 2 teaspoons of Nashville Hot Seasoning. Sprinkle over the eggs.

Finally, garnish eggs with sliced chives or green onion. Serve them as soon as they’re finished, while the potato chip topping is still crispy. You might want to double the recipe because these fiery babies will go fast!

More Delicious Egg Recipes

How To Make Soft Boiled Eggs

Tortilla Baked Eggs

$1.91 recipe / $0.96 serving

How to Fry an Egg

Easy Egg Salad

$1.34 recipe / $0.67 serving

The post Nashville Hot Deviled Eggs appeared first on Budget Bytes.

What is Biscotti?

Biscotti, also known as cantucci, are Italian biscuits (or cookies) that are baked twice to yield a deliciously crunchy texture that is perfect for dunking into your favorite hot beverage. The American version of biscotti are typically slightly softer and sweeter than traditional Italian biscotti, they come in a variety of flavors, and are often dipped in chocolate. The recipe we have here today is definitely an American-style biscotti, similar to what you’d find in coffee shops across the U.S.

Ingredients for Biscotti

What Else Can I Add?

Need some flavor combination ideas? Try Almond Apricot Biscotti, Cinnamon Spice Biscotti, Cranberry Almond Biscotti, double chocolate (cocoa dough with chocolate chips), cranberry pecan, dark chocolate orange, coconut matcha, pumpkin spice, white chocolate cranberry, or chocolate peppermint.

How to Store Biscotti

Make sure to allow your homemade biscotti to cool completely to room temperature before storing to avoid trapping any steam or moisture. Once cooled, store your biscotti in an air-tight container for up to two weeks. Biscotti can also be wrapped tightly and frozen for longer storage. Thaw frozen biscotti at room temperature for about 10 minutes before serving.

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Homemade Biscotti

Homemade biscotti are a simple sweet treat that are endlessly customizable and are the perfect companion for a hot cup of homemade coffee.

Course Dessert

Cuisine American, Italian

Total Cost $3.46 recipe / $0.19 each

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 18 biscotti

Calories 158kcal

Author Beth – Budget Bytes

Equipment

• Enamelware Sheet Pan
• Parchment Paper

Ingredients

• 2 cups all-purpose flour $0.28
• 1 tsp baking powder $0.06
• 1/4 tsp salt $0.02
• 1/4 tsp nutmeg $0.02
• 1 cup granulated sugar $0.39
• 4 Tbsp butter, room temperature $0.62
• 2 large eggs $0.78
• 1/2 tsp vanilla or almond extract $0.29
• 1/4 lb. white chocolate (optional for decorating) $1.00

Instructions

• Preheat the oven to 350ºF. In a large mixing bowl, stir together the flour, baking powder, salt, and nutmeg.
• In a separate bowl, beat together the sugar, butter, eggs, and vanilla extract with a mixer until mostly smooth (a few small lumps of butter is okay).
• Add the dry ingredients to the bowl of wet ingredients and stir together until it forms a ball of dough.
• Divide the dough into two and shape each one into a flattened log about eight inches long and 2-3 inches wide. Place the logs on a parchment-lined baking sheet.
• Bake the biscotti logs for about 25 minutes, or until lightly golden on the edges and there are a few cracks in the top of the dough.
• Remove the biscotti from the oven and carefully transfer to a cutting board. Use a finely serrated bread knife to slice the biscotti, on a diagonal, into ½-inch wide slices.
• Place the slices back onto the baking sheet, laying flat, and bake for another 5 minutes. Remove the baking sheet, flip the biscotti, and bake for an additional 5 minutes, or until golden brown.
• Remove the biscotti from the oven and allow them to cool completely before decorating with melted chocolate (if desired). Enjoy with a hot cup of coffee!

See how we calculate recipe costs here.

Nutrition

Serving: 1biscotti | Calories: 158kcal | Carbohydrates: 26g | Protein: 3g | Fat: 5g | Sodium: 90mg | Fiber: 0.4g

How to Make Biscotti – Step by Step Photos

Preheat the oven to 350ºF. Combine 2 cups all-purpose flour, 1 tsp baking powder, ¼ tsp salt, and ¼ tsp nutmeg in a large bowl. Stir until well combined.

In a separate mixing bowl, add 1 cup sugar, 4 Tbsp room temperature butter, 2 large eggs, and ½ tsp vanilla extract.

Use a mixer to combine the wet ingredients until mostly smooth (there may still be a few small pieces of butter).

Add the dry ingredients to the bowl of wet ingredients and stir until it forms a ball of dough.

Divide the dough in half and form each half into a flattened log about 8 inches long and 2-3 inches wide. Place the logs on a parchment-lined baking sheet.

Bake the biscotti logs for about 25 minutes, or just until the edges are slightly golden brown and the tops have small cracks.

Carefully transfer the biscotti logs to a cutting board and use a finely serrated bread knife to slice the biscotti on a diagonal into ½-inch wide pieces.

Place the sliced biscotti back on the baking sheet, laying flat, and place it back into the oven for five minutes.

Remove the biscotti from the oven, flip them over to the other side, and then bake for an additional 5 minutes or until golden brown on both sides.

Allow the biscotti to cool completely, decorate with melted chocolate or icing if desired, then serve with a hot cup of coffee!

More Coffee Treats

Lemon Blueberry Scones

$3.07 recipe / $0.38 each

Chocolate Banana Muffins

$3.97 recipe / $0.33 serving

Yogurt Banana Bread

$3.68 recipe / $0.46 serving

Homemade Blueberry Muffins

$3.83 recipe / $0.48 each

The post Homemade Biscotti appeared first on Budget Bytes.

You’re going to love this silky, savory, and ridiculously Easy Quiche Lorraine! The puff pastry crust makes it absolutely effortless! Chock full of bacon and swiss cheese, this creamy custard baked in a pastry crust can be served hot or cold for breakfast, lunch, or brunch. Serve it with a side dish to make it a filling dinner. I love that you can prepare it a day ahead and that it takes almost no time to assemble. Just cook the bacon and aromatics, mix the custard ingredients, and go!

What is Quiche Lorraine?

Quiche Lorraine is what my kid calls an egg pie. It’s a custard set in a pastry crust that gets its name from the Lorraine region in France. Traditionally it’s made with eggs, cream, bacon, and swiss cheese. But feel free to use the ingredients you have. It’s your kitchen!

What You’ll Need

What To Serve With Quiche Lorraine

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Easy Quiche Lorraine

You're going to love this silky, savory, and ridiculously Easy Quiche Lorraine! The puff pastry crust makes it absolutely effortless!

Course Breakfast, Brunch, Dinner, Lunch

Cuisine French

Total Cost $10.13 recipe / $1.27 serving

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 8 slices

Calories 446kcal

Author Monti – Budget Bytes

Equipment

• Glass Pie Plate

Ingredients

• 1 sheet puff pastry $3.25
• 4 strips bacon $1.00
• 1 yellow onion, diced $0.41
• 1 clove garlic, minced $0.08
• 4 oz cream cheese $1.10
• 1/4 cup heavy cream, plus more for brushing crust edges $0.42
• 1/4 cup milk $0.17
• 5 eggs, lightly beaten $1.33
• 2 cups shredded Swiss cheese $2.15
• 1/4 tsp ground nutmeg $0.10
• 1/2 tsp salt $0.04
• 1/4 tsp Freshly cracked black pepper $0.02
• 2 Tbsp chopped fresh Italian parsley for garnish (optional) $0.06

Instructions

• Set a rack in the middle of your oven and preheat it to 425°F. Next, roll the puff pastry into an 11-inch square and transfer it to a 9-inch diameter pie plate. Then puncture the bottom of the puff pastry a few times with a fork and trim the edges.
• Cover the puff pastry with a sheet of parchment paper and add a pound of dry beans or pie weights. Then, cover the edges of the pastry with a pie shield or ring made of aluminum foil to prevent them from burning. Bake for fifteen minutes.
• While the puff pastry par-bakes set a heavy-bottomed skillet over medium heat. Add the bacon strips and cook until crispy. Next, chop the bacon into bits. Set aside the chopped bacon and reserve the drippings.
• Remove the puff pastry from the oven. Carefully remove the pie shield. Then carefully remove the parchment paper with the beans or pie weights.*
• Cook the onion in the bacon drippings until translucent (about 2 minutes). Next, add the garlic clove and cook until fragrant (about 1 minute).
• In a large bowl, beat the cream cheese, heavy cream, and milk until smooth.
• Add the beaten eggs, shredded Swiss cheese, cooked onions and garlic, nutmeg, salt, and freshly ground pepper. Finally, set aside 2 tablespoons of chopped bacon for garnish and add the rest to the filling. Stir well.
• Pour the filling into the prebaked crust. Brush the crust with 1 teaspoon of heavy cream.
• Cover the edges of the quiche with a pie shield or aluminum foil ring. Bake until the crust is golden brown and the filling sets, about 25 minutes. Remove the pie shield and cool the quiche for 10 minutes before serving. Finally, garnish with remaining bacon bits and chopped Italian parsley.*

See how we calculate recipe costs here.

Notes

*Dry beans can be cooled, stored in an air-tight container, and reserved for future use as pie weights.

*You will know the quiche has set when you insert a toothpick in the center and it comes out clean.

Nutrition

Serving: 1slice | Calories: 446kcal | Carbohydrates: 17g | Protein: 16g | Fat: 35g | Sodium: 434mg | Fiber: 1g

How to Make Quiche Lorraine – Step by Step Photos

Cover the puff pastry with a sheet of parchment paper and add a pound of dry beans or pie weights. Next, cover the edges of the pastry with a pie shield or ring made of aluminum foil to prevent them from burning. Bake for fifteen minutes.

While the puff pastry par-bakes set a heavy-bottomed skillet over medium heat. Add the 4 strips of bacon and cook until crispy. Next, chop the bacon into bits. Set aside the chopped bacon and reserve the drippings.

Remove the puff pastry from the oven and carefully remove the pie shield and the parchment paper with the dry beans/pie weights. The beans can be cooled, stored in an airtight container, and reused for future preparations.

Next, cook 1 diced yellow onion in the bacon drippings until translucent (about 2 minutes). Then, add 1 minced garlic clove and cook until fragrant (about 1 minute). Set aside.

In a large bowl, beat 4 ounces of cream cheese, 1/4 cup of heavy cream, and 1/4 cup of milk until smooth.

Add the 5 eggs, 2 cups of shredded Swiss cheese, ¼ teaspoon of nutmeg, ½ teaspoon of salt, ¼ teaspoon of freshly ground pepper, and the cooked onions and garlic. Next, set aside 2 tablespoons of bacon for garnish and add the rest of the chopped bacon into the filling.

More Easy Quiche and Frittata Recipes

Bacon Broccoli Cheddar Crustless Quiche

Roasted Red Pepper and Feta Frittata

Spinach and Mushroom Crustless Quiche

The post Easy Quiche Lorraine appeared first on Budget Bytes.

What Is A Green Smoothie?

A green smoothie is a velvety blend of leafy greens like spinach and kale, frozen fruit to add natural sweetness, and a liquid or creamy ingredient to help bring everything together and create a smooth texture. It’s loaded with vitamins, minerals, and probiotics.

What You’ll Need

What Else Can I ADD TO A Green Smoothie?

How To Make A Smoothie Pack

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Green Smoothie

This Green Smoothie is creamy, tangy, and light! Yes, it's good for you, but more importantly, it's so yummy you'll start to crave it.

Course Breakfast, Lunch, Snack

Cuisine American

Total Cost $6.21 recipe / $0.78 serving

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 8 cups

Calories 75kcal

Author Monti – Budget Bytes

Ingredients

• 1 cup orange juice $0.50
• 1/2 cup yogurt, plain $0.34
• 4 cups fresh baby spinach, packed (5 oz container) $3.00
• 1 cup frozen pineapple chunks $1.25
• 1 green apple, chopped $0.62
• 2 bananas, frozen $0.50

Instructions

• Add orange juice and yogurt to a blender jar. Top with fresh baby spinach and blend until smooth.
• Add the pineapple, apple, and bananas and blend until smooth. Add more juice (or water) to thin out the smoothie to your preference.
• Serve immediately or store in an airtight container for up to a day to ensure maximum freshness, nutrition, and flavor.

See how we calculate recipe costs here.

Nutrition

Serving: 1cup | Calories: 75kcal | Carbohydrates: 17g | Protein: 2g | Fat: 1g | Sodium: 20mg | Fiber: 2g

How to Make A Green Smoothie – Step by Step Photos

Add 1 cup orange juice and 1/2 cup yogurt to a blender jar. Top with 4 cups fresh baby spinach and blend until smooth.

Add 1 cup frozen pineapple chunks, one green apple peeled and chopped, and two frozen bananas. Blend until smooth. Add more juice (or water) to thin out the smoothie to your preference.

Serve immediately or store in an airtight container for up to a day to ensure maximum freshness, nutrition, and flavor.

More Great Smoothie Recipes

Secret Ingredient Cherry Almond Smoothie

Pineapple Protein Smoothie

Chocolate Coffee Breakfast Smoothie

The post Green Smoothie appeared first on Budget Bytes.

What is a Tofu Scramble?

If you’re a tofu newbie, a tofu scramble is simply crumbled tofu that looks a bit like scrambled eggs (but vegan!) and has whatever flavorful add-ins you like. The best part about this scramble is that you don’t have to press the tofu like you do with many other tofu recipes, so the overall process is super fast from start to finish. Today we went with a simple southwest flavor profile for the seasonings and add-ins, but you can switch it up to include whatever you want!

What Else Can I Add?

This easy tofu scramble is just begging to be customized with whatever leftovers you might have in your fridge. Try adding some jalapeño, fresh or pickled onion, maybe some black beans, diced bell pepper or zucchini, or even avocado. The sky’s the limit!

How to Serve Tofu Scramble

My favorite thing about this tofu scramble is all the different ways you can serve it. You can serve it on a plate with traditional breakfast sides (as you would scrambled eggs), serve it over toast, roll it up into a tortilla with cheese for a breakfast burrito, or serve it over tortilla chips like nachos! The nachos were my absolute favorite. I couldn’t stop eating them after the photo shoot. 😆

Storing Leftovers

The leftovers of this tofu scramble hold up pretty well, so if you’re cooking just for yourself you’ll definitely have a little leftover for you next meal or two! Just pop the tofu scramble into a resealable food storage container and refrigerate until ready to eat. You can reheat it quickly in the microwave,

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Southwest Tofu Scramble

This southwest tofu scramble is a super fast and filling meal that easy to customize and can be served several different ways.

Course Breakfast, Brunch, Lunch

Cuisine American

Total Cost $3.61 recipe / $1.20 serving

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 3 about 1 cup each

Calories 176kcal

Author Beth – Budget Bytes

Ingredients

• 14 oz. firm tofu 2.29
• 1 tsp turmeric (optional for color) $0.10
• 1/2 tsp ground cumin $0.05
• 1/4 tsp chili powder $0.02
• 1/4 tsp garlic powder $0.02
• 1/2 tsp salt $0.02
• 1/4 tsp freshly cracked pepper $0.02
• 1 Tbsp cooking oil $0.04
• 1 10oz. can diced tomatoes with green chiles $0.85
• 2 green onions, sliced $0.20

Instructions

• Remove the tofu from the package and drain the excess liquid (no need to press the tofu). Place the tofu in a bowl and use your hands to break it into crumbles.
• In a small bowl, combine the turmeric, cumin, chili powder, garlic powder, salt, and pepper.
• Sprinkle the spice mix over the crumbled tofu and then gently stir until the tofu is evenly coated in spices.
• Heat a large non-stick skillet over medium heat. Add the cooking oil to the skillet, swirl to coat the surface, then add the tofu.
• Cook the tofu for about five minutes, stirring occasionally, or until heated through. The color of the turmeric will brighten as it cooks.
• Drain the canned tomatoes well, then add them to the skillet. Stir to combine, then cook another five minutes or until heated through.
• Taste the tofu and adjust the seasonings to your liking. Sprinkle the sliced green onions over top, then serve.

See how we calculate recipe costs here.

Nutrition

Serving: 1cup | Calories: 176kcal | Carbohydrates: 8g | Protein: 13g | Fat: 11g | Sodium: 407mg | Fiber: 3g

How to Make Southwest Tofu Scramble – Step by Step Photos

Drain one 14oz. package of firm or extra-firm tofu, then place it in a bowl and break it apart into crumbles with your hands. There is no need to press the tofu first.

In a small bowl, combine 1 tsp turmeric (optional for color), ½ tsp cumin, ¼ tsp chili powder, ¼ tsp garlic powder, ½ tsp salt, and ¼ tsp freshly cracked pepper. Stir until the spices are evenly combined.

Sprinkle the seasoning over the crumbled tofu.

Gently stir the tofu until it is evenly coated with seasoning. The color of the turmeric will not be very bright at this point, but the color will pop once heat is applied.

Heat one tablespoon of cooking oil in a non-stick skillet over medium heat. Once hot, add the tofu. Cook over medium heat, stirring occasionally, for about five minutes or until heated through.

Drain one 10oz. can of diced tomatoes with green chiles, then add it to the skillet with the tofu.

Stir and cook the tomatoes and tofu until heated through and any excess liquid has evaporated. Top with sliced fresh green onions and serve!

My favorite way to eat this tofu scramble is on tortilla chips with a little shredded cheese on top. 😋

YUM!

More Tofu Recipes

Peanut Tofu

$6.74 recipe / $1.69 serving

Honey Sriracha Tofu

$2.64 recipe / $0.66 serving

BBQ Tofu Sliders

$4.33 recipe / $1.44 serving

Mango Coconut Tofu Bowls

$8.21 recipe / $2.05 serving

The post Southwest Tofu Scramble appeared first on Budget Bytes.

WHAT IS BREAD PUDDING?

Bread Pudding is a sweet or savory casserole made from torn pieces of day-old bread that are dried out, soaked in custard, and baked. Since the need for repurposing old bread is truly universal, ancient recipes for Bread Pudding can be found in pretty much every cultural cuisine on Earth. Our recipe is loosely inspired by one of Princess Diana’s favorite desserts, “Bread and Butter Pudding.” This Old English version of the dish is flavored with cinnamon, vanilla, and raisins.

The basics of BREAD PUDDING

What Kind of Bread to Use for Bread Pudding

You can use virtually any kind of bread for Bread Pudding or combine the leftovers of different types to make up a full loaf. (No need to buy more!) Softer styles of bread will give the pudding a custardy texture while harder types will make the pudding more spongy. You want the bread to be dried out, but not so tough or hard it can’t soak up the custard.

Mix it up with mix-ins!

SERVING & STORING

You can serve Bread Pudding warm or cold. Traditionally, it is served with a vanilla-flavored sauce called crème anglaise (a.k.a. melted ice cream). But I love it fresh from the oven, topped with a scoop of vanilla ice cream instead. You could also serve it with whipped cream, fresh or cooked fruit, caramel sauce, or chocolate syrup. Leftovers will keep in the fridge for 4 days. Reheat gently in the oven at 325℉ for 10-15 minutes. We also reheated some in the air fryer – it was excellent! I do not recommend freezing this recipe.

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Bread Pudding

This recipe for Bread Pudding is an easy, versatile, and budget-friendly way to transform leftover ingredients into a decadent dessert.

Course Breakfast, Dessert, Easy

Cuisine American

Total Cost $6.73 recipe / $0.67 serving

Prep Time 20 minutes minutes

Cook Time 55 minutes minutes

SOAKING TIME 30 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 8

Calories 921kcal

Author Marion – Budget Bytes

Cost $6.73 RECIPE / $0.84 SERVING

Equipment

• Liquid Measuring Cup
• Glass Casserole Dish
• Parchment Paper

Ingredients

• 3 Tbsp butter, divided $0.45
• 8 cups day-old bread, torn into 1" pieces $2.00
• 3 large eggs $1.17
• 2 cups half and half* $1.99
• 2/3 cup sugar $0.22
• 2 tsp cinnamon $0.20
• 1 tsp vanilla extract $0.28
• 1/4 tsp salt $0.01
• 1/4 cup chocolate chips $0.34

Cinnamon Sugar Topping

• 1 Tbsp sugar $0.02
• 1/2 tsp cinnamon $0.05

Instructions

• Tear the day-old bread into 1” pieces, and spread them out on a parchment-lined baking sheet until dried out but not hard.
• Liberally grease a baking dish with about 1/2 tablespoon of butter. Melt the remaining butter in a small saucepan or microwave. Allow the melted butter to cool slightly but not enough to solidify.
• In a large mixing bowl, whisk together the eggs, half & half, vanilla extract, ⅔ cup of sugar, 2 tsp of cinnamon, and salt. Once combined, slowly stream in the melted butter, whisking constantly to incorporate.
• Add the pieces of bread to the egg mixture a few handfuls at a time, tossing gently to coat in the custard. Once all the bread has been added to the bowl, let it sit for 1-2 minutes to soak up as much of the mixture as possible.
• Transfer half of the soaked bread to the prepared baking dish. Sprinkle in the chocolate chips and any other mix-ins you’d like, and then cover with the rest of the soaked bread. Scrape any liquid left in the bowl on top of the casserole. Tuck in any mix-ins (especially chocolate) visible from the top of the bread pudding to keep them from burning in the oven.
• Cover the filled casserole dish with aluminum foil and let it soak at room temperature for least 30 minutes (up to 2 hours), or refrigerate overnight.
• Preheat the oven to 375℉. If the bread pudding was refridgerated, let it warm slightly before placing in a hot oven (especially if using a glass baking dish).**
• Bake the bread pudding, covered, for 30 minutes. Meanwhile, mix sugar and cinnamon for the topping in a small bowl and set aside.
• Remove the foil, and sprinkle the cinnamon-sugar topping evenly over the pudding. Continue baking, uncovered, for another 20-25 minutes or until the top of the casserole is crunchy and deeply golden brown.

See how we calculate recipe costs here.

Notes

* You can also substitute the half & half with 1 cup milk + 1 cup heavy cream
** Ice-cold glass dishes can crack or explode in a hot oven if the temperature change is too extreme.

Nutrition

Calories: 921kcal | Carbohydrates: 138g | Protein: 27g | Fat: 29g | Sodium: 1066mg | Fiber: 6g

How to Make bread pudding – Step by Step Photos

Tear 8 cups of bread (about 1 loaf) into 1” pieces, and spread them out on a parchment-lined baking sheet until dried out but not hard. For more guidance on how to properly dry out your bread, check out the tips in the blog post above!

In a large mixing bowl, whisk together the 3 eggs, 2 cups of half and half, 1 teaspoon of vanilla extract, ⅔ cup of sugar, 2 tsp of cinnamon, and 1/4 teaspoon of salt to make a custard.

Liberally grease a baking dish with about 1/2 tablespoon of butter. Melt the remaining butter (about 2 1/2 tablespoons) in a small saucepan or in the microwave. Let it cool slightly (to prevent it from scrambling the eggs), and then slowly pour the melted butter into the custard, whisking constantly to incorporate it.

Add the pieces of bread to the egg mixture a few handfuls at a time, tossing gently to coat in the custard.

Once all the bread has been added to the bowl, let it sit for 1-2 minutes to soak up as much of the mixture as possible.

Transfer half of the soaked bread to the prepared baking dish. Sprinkle in the chocolate chips and any other mix-ins you’d like, and then cover with the rest of the soaked bread. Scrape any liquid left in the bowl on top of the casserole. Tuck in any mix-ins (especially chocolate) visible from the top of the bread pudding to keep them from burning in the oven.

Cover the filled casserole dish with aluminum foil and let it soak at room temperature for at least 30 minutes (up to 2 hours), or refrigerate overnight. Preheat the oven to 375℉. If the bread pudding was refridgerated, let it warm slightly before placing it in a hot oven (especially if using a glass baking dish). Bake the bread pudding, covered with aluminum foil, for 30 minutes.

Meanwhile, mix the sugar and cinnamon for the topping in a small bowl and set aside. After the bread pudding has baked the first time, take it out of the oven, remove the aluminum foil, and sprinkle the cinnamon-sugar topping evenly over the pudding. 

Continue baking, uncovered, for another 20-25 minutes or until the top of the casserole is crunchy and deeply golden brown. If desired, dust the top of the baked casserole with powdered sugar before slicing and serving.

Ooh, girl! Look at that SWIRL!

MORE BREAD PUDDING RECIPES

Pumpkin Bread Pudding

Apple Cinnamon Bread Pudding

Kale Swiss and Mushroom Strata

The post Bread Pudding appeared first on Budget Bytes.

what’s the right texture for french toast?

The right texture is a personal preference. French toast has two layers: a crispy outside and a custard-like center. Thin slices of bread give you crispier results, and thicker slices deliver more of that custardy center. You do you.

When IS FRENCH TOAST ready?

The cooking time for French toast varies depending on the thickness of your bread and how much batter it’s soaked up. So instead of relying on a timer, press the center of the toast lightly with your finger. The bread will feel firm and will spring back. If your finger leaves an indentation, keep cooking.

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French Toast

Your mornings deserve crispy, fluffy, custardy French Toast! With a few tricks and a handful of ingredients, you're just minutes away from the best breakfast ever!

Course Breakfast

Cuisine American

Total Cost $3.69 recipe / $0.92 serving

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4 2 slices each

Calories 340kcal

Author Monti – Budget Bytes

Equipment

• Nonstick Fry Pans

Ingredients

• 8 slices stale bread, thick slices with a dense crumb $1.04
• 3 large eggs* $1.25
• 1 cup milk $0.69
• 1 tsp vanilla extract $0.05
• 1/2 tsp cinnamon $0.01
• 1 pinch salt $0.01
• 5 Tbsp butter $0.62
• 1 Tbsp cooking oil $0.01
• 1 tsp sugar $0.01

Instructions

• Whisk the eggs, milk, vanilla, cinnamon, and a pinch of salt until they run in an uninterrupted line through the tines of a fork.
• Warm a non-stick pan over medium-low heat. Add 3 tablespoons of butter and a 1/2 tablespoon of cooking oil. Heat until the butter foams.
• Dip the slices of bread in the batter, covering both sides. The slice should feel heavy, like a wet sponge, but shouldn't drip like a soaking wet sponge.
• Place the slices in the pan and sprinkle the tops with a pinch of sugar. Cook until they've browned on the bottom. Flip and sprinkle the browned tops with a second pinch of sugar.
• When you press your finger in the slice's center and it springs back, turn it over again and cook briefly to caramelize the last sprinkle of sugar. Repeat for all slices, adding more oil and butter as needed. Slice and serve warm.

See how we calculate recipe costs here.

Video

Notes

*If you want to substitute the eggs, add the milk and spices to a small pot. Whisk in a tablespoon of cornstarch until it’s completely dissolved, then place the milk over medium heat. Continue whisking until the milk comes to a boil. Continue to cook and whisk for 1 minute at a full boil. Take the thickened milk off the heat and cool before dipping the slices of bread into it.

Nutrition

Serving: 2slices | Calories: 340kcal | Carbohydrates: 27g | Protein: 9g | Fat: 22g | Sodium: 399mg | Fiber: 3g

How to Make French toast – Step by Step Photos

Whisk the eggs, milk, vanilla, cinnamon, and a pinch of salt until they run in an uninterrupted line through the tines of a fork.

Warm a non-stick pan over medium-low heat. Add 3 tablespoons of butter and a 1/2 tablespoon of cooking oil. Heat until the butter foams.

Dip the slices of bread in the batter, ensuring both sides are covered. The amount of time the bread should be left in the batter depends on the type of bread used and the staleness of the bread. The slice should feel like a wet sponge but not a soaking wet sponge.

Place 2 slices in the pan and sprinkle a pinch of sugar over the top. Cook until the slice has browned on the bottom. Flip and sprinkle a pinch of sugar over the browned top.

When you press your finger in the slice’s center, and it springs back, turn it over again and cook briefly to caramelize the sugar. Repeat for all slices, adding more oil and butter as needed.

If you’re making a big batch, keep the slices warm in a 200°F oven. Serve and get ready for all of the high-fives from the fam! This one’s going on repeat!

More “French” Recipes

I can’t say French without thinking of the movie Better Off Dead. Do you remember this scene? In the spirit of one of the best food moments in movie history, check out these other “Fraaanch” recipes:

French Bread Pizza

Vegetarian French Dip Sandwiches

French Onion Soup

The post French Toast appeared first on Budget Bytes.

What Is Monkey Bread Made Of

In its simplest form, Monkey Bread is chopped biscuit dough baked in butter and cinnamon sugar. Think of it like a pillowy, pull-apart, caramelized cinnamon toast. But, you know, without the crunch. In other words: pure, unadulterated heaven.

Why Is It Called Monkey Bread?

Some say Monkey Bread got its name because its texture resembles the rind of an African fruit often eaten by monkeys. Others say it gets its name from how you eat it- by picking off a piece at a time- which looks like the grooming rituals of primates. I prefer the fruit story. I don’t want to think about monkeys picking fleas off each other. But you do you.

What Pans Can You Use For Monkey Bread

You can bake Monkey Bread in almost any oven-safe pan, but your choice of pan will definitely affect your results. The best option is a bundt pan because it allows hot air to circulate through the middle of the loaf and cooks the dense biscuit dough evenly. But a pie pan will also work, especially if you place a small, oven-safe ramekin in the middle to help the center of the loaf rise evenly.

What Do You Serve With Monkey Bread

Pair Monkey Bread with savory brunch dishes. Or serve it as a dessert with a strong cup of coffee, a floral tea, or a cold glass of milk. If you want something to break up the sweetness, serve it with salty fresh farmer’s cheese.

How To Store Leftovers

Keep any leftovers out of the fridge, as cool temperatures tend to harden and dry out the dough. Instead, store Monkey Bread at room temperature in an air-tight container. It will keep for a day or two. For more extended storage, freezing is your best bet. Portion it before freezing, as you only want to thaw it once. Wrap it in plastic, then aluminum, and then place it in a freezer-safe container. It should keep for about a month. Then warm it in a 250°F oven for about 20 minutes.

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Monkey Bread

If you're looking for an easy, absolute knockout dessert, try making the buttery, caramelized, pull-apart cinnamon loaf known as Monkey Bread.

Course Dessert

Cuisine American

Total Cost ($7.53 recipe / $0.63 serving)

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 12 cups

Calories 509kcal

Author Monti – Budget Bytes

Ingredients

• 1 cup salted butter $2.40
• 1 cup brown sugar $0.45
• 1/3 cup heavy whipping cream $0.55
• 2 tsp cinnamon $0.04
• 1/2 tsp vanilla $0.36
• 2 cans biscuit dough, 16 oz each* $3.38

Instructions

• Set a rack in the middle of your oven and preheat it to 375°F. Set a light-colored saucepan over medium heat. Add the butter and reserve the wrappers. The butter will melt, foam, and then the milk solids will caramelize into light golden-brown specks, creating brown butter. Using a light-colored pan will help you see the color change as the butter browns.*
• Add the brown sugar to the pan.
• Whisk until the brown sugar has completely incorporated with the brown butter and is no longer crystallized. It will form a caramel.
• Take the pan off the heat and add the cream. Whisk until it has completely incorporated into the caramel.
• Whisk in the vanilla and the cinnamon.
• Grease a Bundt pan with the butter wrappers. Add more butter if necessary. While the caramel cools, quarter each of the sixteen biscuits.
• Dip each biscuit piece into the cooled caramel, then layer it in the Bundt pan.*
• Top the Monkey Bread with any remaining caramel.
• Bake at 375°F for 35 to 40 minutes, or until the top of the Monkey Bread springs back when touched.
• Allow the loaf to cool before inverting it onto a serving dish.

See how we calculate recipe costs here.

Notes

*If you want to skip making the caramel, simply brown the butter, take it off the heat, and mix in the sugar, cream, vanilla, and cinnamon.  Then roll each biscuit piece in it. The final texture will be different, but the flavors will be there.

*If you don’t have access to canned biscuits, try  doubling this recipe: https://www.budgetbytes.com/basic-biscuits/

*Please allow the caramel to cool so that you don’t burn yourself when dipping the biscuits into it. Don’t let it get cold, but don’t get your skin anywhere near hot caramel. 

Nutrition

Calories: 509kcal | Carbohydrates: 56g | Protein: 5g | Fat: 30g | Sodium: 854mg | Fiber: 1g

How to Make Monkey Bread – Step By Step Photos

Set a rack in the middle of your oven and preheat it to 375°F. Set a light-colored pan over medium heat and add the 1 cup of butter. Reserve the butter wrappers. The butter will melt, foam, and then the milk solids will caramelize into light golden-brown specks, creating brown butter.

Add the 1 cup of brown sugar to the pan.

Whisk until the brown sugar has completely incorporated with the brown butter and is no longer crystallized. It will have formed a caramel.

Take the pan off the heat and add the 1/3 cup of cream. Whisk until it has completely incorporated into the caramel.

Whisk in the 1/2 teaspoon of vanilla and 2 teaspoons of cinnamon.

Grease a Bundt pan with the butter wrappers. Add more butter if necessary. While the caramel cools, quarter each of the sixteen biscuits in the 2 cans of biscuit dough.

Dip each biscuit piece into the cooled caramel, then layer it in the Bundt pan. Please make sure the caramel has cooled so you do not burn yourself.

Top the Monkey Bread with any remaining caramel.

Bake at 375°F for 35 to 40 minutes, or until the top of the Monkey Bread springs back when touched.

Allow the loaf to cool before inverting it onto a serving dish. Serve as a whole loaf, and let your loved ones go to town!

Other Easy Desserts

• Cinnamon Nut Swirl Mug Cake
• Lemon Blueberry Cream Cheese Galette
• Mango Coconut Jasmine Rice
• Easy Apple Crisp
• Mini Dark Chocolate Pecan Pies

The post Monkey Bread appeared first on Budget Bytes.