Easy Chicken Parmesan Recipe

easy chicken parmesan recipe

An easy Chicken Parmesan recipe made with fresh chicken, Italian bread crumbs, marinara sauce, mozzarella cheese, and served over a bed of spaghetti. Serve for an easy family weekend dinner. You can also find more easy main dish dinner recipes here.

This is one of those recipes where you don’t know what you have missed for years until you make this at home. In our family, Chicken Parmesan went from some type of obscure chicken dish to a recipe we make at least once per month.

If you love chicken and spaghetti, you won’t go wrong trying this recipe for dinner this weekend!

Notes:  You can use a traditional spaghetti sauce for this recipe, but I personally prefer using Marinara sauce. I find spaghetti sauce has too much seasoning which detracts from the flavor of the dish. Look for a good quality Marinara sauce. Buy the best quality chicken you can find, as there are differences in taste and quality. This is one dish you will be happy you spent a bit extra on quality chicken.

Recommended:  OXO Good Grips Meat Tenderizer For Chicken And Meats

OXO Meat Tenderizer

OXO Good Grips Meat Tederizer
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Easy Chicken Parmesan Recipe

Easy Chicken Parmesan Recipe
Prep time
Cook time
Total time
An easy Chicken Parmesan recipe made with fresh chicken, Italian bread crumbs, marinara sauce, and served over a bed of spaghetti. Serve for an easy family weekend dinner.
Recipe type: Main
Cuisine: American
Serves: 6
  • 1 (12-16 ounce) package spaghetti noodles
  • 3 boneless skinless chicken breast halves
  • salt and pepper to taste
  • ¾ cup Italian flavored breadcrumbs
  • 1 egg, beaten
  • 2-3 Tablespoons butter
  • 1-24 ounce jar Marinara sauce
  • 6 slices mozzarella cheese
  • ⅓ cup fresh grated Parmesan cheese
  1. Begin by preparing the spaghetti as directed on package. Once cooked, place in a glass serving dish and add 1-2 Tablespoons of butter to the noodles and toss to coat. This keeps the spaghetti from sticking together while you prepare the chicken.
  2. To prepare the chicken, pound each chicken breast to flatten to a uniform thickness.
  3. Season both sides of the chicken with salt and pepper to taste.
  4. Cut each chicken breast in half crosswise so you have 6 equal portions of chicken.
  5. Dip chicken in egg and then in bread crumbs.
  6. Fry the chicken in 1-2 Tablespoons butter in a medium hot non-stick skillet, turning and browning for about 10 minutes or until chicken is cooked through. Add more butter to the pan as needed to keep the chicken from sticking.
  7. When done, remove the chicken from skillet and set aside on a separate plate.
  8. Reduce heat and add in the Marinara sauce to the pan residue. Heat thoroughly.
  9. Add the chicken back in to the Marinara sauce.
  10. Place slices of mozzarella cheese on top of each piece of chicken.
  11. Sprinkle with a bit of Parmesan cheese.
  12. Place the frying pan lid on just until the cheese melts.
  13. To serve: Warm up spaghetti in microwave if necessary. Place a serving of spaghetti on a dinner plate, add a spoonful of Marinara sauce, and place the chicken on top.
  14. Serve additional Parmesan cheese at the table so guests can add extra to their personal taste.
If you don't have fresh Parmesan cheese available, you my use aged Parmesan instead.

I prefer and recommend Marinara sauce instead of spaghetti sauce, but either will work.

Fruit Punch Recipe

Fruit Punch Recipe

A non-alcoholic fruit punch recipe made with tea, orange, lemon, and pineapple juices and topped with gingerale.

Serve this tasty drink recipe for brunch, a wedding shower or bridal shower.

Punch can be served for a variety of festive occasions along with coffee and other traditional drinks.

It goes over well with almost everyone and is an easy way to serve beverages when entertaining a large number of people.

Of course, you can always add your favorite booze to the punch as well for the adult occasions.

More Punch Recipes

Kool-Aid Punch
Festive Christmas Punch
Fruity Rum Punch

Punch Recipe Cookbook


The Punch Bowl: 75 Recipes Spanning Four Centuries of Wanton Revelry


Non-Alcoholic Fruit Punch Recipe

Fruit Punch Recipe
Prep time
Total time
Serves: 48
  • 3 cups granulated sugar
  • 6 cups boiling water
  • ¼ cup tea leaves
  • 3 cups orange juice
  • 1 cup lemon juice
  • 3 cups pineapple juice
  • mint sprigs
  • maraschino cherries
  • 3-6 drops red food coloring
  • 1-1/2 quarts ginger ale
  1. Combine sugar and 3 cups of the boiling water. Stir until sugar is dissolved. Boil for 7 minutes without stirring. Cool.
  2. Pour remaining boiling water over tea leaves. Cover and let stand for 5 minutes. Strain and cool.
  3. Combine fruit juices, sugar syrup and tea and food coloring. Chill.
  4. When ready to serve, pour over an ice ring in a punch bowl, add ginger ale, maraschino cherries and garnish with a few sprigs of mint.

Classic Taco Salad Recipe

classic taco salad recipe

This classic taco salad recipe is made with ground beef, onion, green pepper, tomato, kidney beans, cheese, taco chips, and Western dressing. Serve this recipe for a summer picnic or take a batch of it along to a potluck. You can also find more summer salads like this taco salad recipe here.

It seems difficult to think how many years this particular recipe has been made for our extended family gatherings. I think I can remember it being served as far back as the mid to late 1970’s. Taco salad is one of those tasty summer classics that seems to stand the test of time.

There are now so many different types of taco salad recipes available online it can be difficult to know which one tastes the best. I prefer this recipe over others as it uses actual taco chips, not another flavor of chips. I think this is one of the more important aspects of keeping this recipe original.

Also, I have noticed different types of dressings used in other recipes. I always use Western dressing with this recipe. It has just the right amount of sweetness and tang.

This salad recipe is a favorite with our friends and family and makes enough to serve 12 (maybe more), so it is a good summer picnic food.

Crunchy taco chips and tangy Western dressing make this a quick and easy recipe to put together. The addition of ground beef and kidney beans makes it a meal in itself. Serve with fresh fruit and other picnic fare.

How To Make A Taco Salad Ahead Of Time So It Doesn’t Get Soggy

I thought I would include this piece as this recipe tends to find itself at picnics or large gatherings often. Sometimes when you arrive you won’t be eating for quite a few hours. If you have mixed the salad all together what ends up happening is your taco chips get soggy. It loses a lot of the characteristic crunch and can fall flat as a salad. In order to avoid this happening, here is what I do to prepare for travel:

In a large bowl with a cover, combine all ingredients as directed within the recipe EXCEPT the taco chips and Western dressing. In a separate paper or plastic bag, crush up the taco chips in small pieces so they are ready to go. Place the lid on the salad and keep it chilled while traveling and right up until serving time. Make sure to pack the chips and dressing with you as well as a couple of large forks and spoons for mixing. When ready to serve add in the taco chips and dressing and toss to coat everything well.

The result? A crispy, crunchy cold salad ready for everyone to enjoy.

I snapped a photo of the salad mixed up right before I added the dressing and taco chips. I love the bright colors!

classic taco salad

Classic Taco Salad Recipe

Classic Taco Salad Recipe
Recipe type: Vegetable
Cuisine: American
Serves: 12
  • 1 pound lean ground beef, browned
  • 1 head of lettuce, chopped
  • 1 onion, chopped fine
  • 1 green pepper, chopped
  • 1-16 ounce can of red kidney beans (rinsed and drained)
  • 1 pound shredded cheddar cheese
  • 3 medium ripe tomatoes, cut in wedges
  • 1-10 ounce bag of Doritos Taco flavored chips
  • 1-8 ounce bottle Western Dressing*
  1. In a large frying pan, brown the ground beef and crumble in the pan. Drain and cool completely.
  2. Chop your lettuce, onion, and green pepper and place in a very large mixing or serving bowl. Use less onion if you wish.
  3. Rinse and drain the kidney beans well in a strainer. Add them to the other ingredients.
  4. Cut the tomatoes into wedges and add them into the mixture.
  5. Shred the cheddar cheese and toss with the other ingredients. Add in the cooled hamburger and mix together well.
  6. Just before serving take handfuls of taco chips and crush 7 ounces and add it to the taco salad recipe. Pour a small bottle of Western dressing over all and mix thoroughly.
Helpful Hints:

* Add the crushed taco chips and dressing no sooner than 30 minutes before serving or the chips will become a bit soggy.

* If your salad does become soggy after sitting in the refrigerator as a leftover, just crunch up some more taco chips and mix in before serving.

* Western dressing is similar to a French dressing, except that it is not as sweet. It is tangier and imparts a nice flavor. You could possibly substitute Catalina dressing if Western is not available.

Makes a generous 12 servings.



Holiday Brunch Menu

eggs benedict - holiday brunch menu

A holiday brunch menu to serve featuring Eggs Benedict, cucumber salad, raisin muffins and a fresh fruit salad.

Serve for a winter or holiday brunch or lunch.

Of course, don’t forget the plate of holiday cookies and treats, along with any traditional favorites like pickles, olives, and other finger foods.

A variety of sweet and savory foods is what makes brunch work. Start with a few of these brunch recipes listed below and then add your own touches for a brunch that is uniquely you.

Find more brunch menu ideas along with more brunch party planning tips, and other brunch menus.

eggs benedict Eggs Benedict are made with English muffins, Canadian style bacon, poached eggs, and Hollandaise sauce for a savory main breakfast dish and garnished with grape tomatoes.


cucumber saladFor a savory vegetable side dish brunch idea, serve a fresh cucumber salad. It tastes especially good in the middle of winter when fresh produce is not as plentiful. It is a nice light addition to a brunch table and adds a nice bit of color as well.

Heirloom Raisin MuffinsFor something sweet, indulge in a homemade raisin muffin with moist plump raisins. Serve them warm for breakfast or brunch with butter, cream cheese spread or just plain. These muffins are equally good either way.


fresh fruit salad recipeThis fresh fruit salad is made with strawberries, oranges, grapes, and bananas and topped with a sour cream and honey dressing.

Fruit adds a nice complement and lighter fare to a heavier brunch menu. It can round out a meal and adds a pop of color with red, orange, and green.


Holiday Brunch Menu

This holiday brunch menu serves 4 and could easily serve 6 if you made a few more servings of the Eggs Benedict.

Classic Eggs Benedict
Cucumber Salad
Homemade heirloom raisin muffins
Fresh Fruit Salad
Orange Juice or other Fruit Juice
Coffee or Tea

To Prepare this Brunch Menu:

The cucumber salad should be made ahead the day before and you can make the fruit salad ahead of time as well, either the day before or the same morning. The raisin muffins will taste best if made fresh the same morning. They can be kept warm in the oven at low heat with a towel over them.

Before beginning the eggs, set the table, decorate, and have everything else ready to go. This is when it is nice to have one of your guests help you get everything ready.

To make the Eggs Benedict, begin poaching the eggs in salted water. Drain and set aside on a plate and keep warm. Make the Hollandaise sauce next, then fry the ham and toast the English Muffins. Plate everything and top with the Hollandaise sauce. (More specific instructions and tips are available on the recipe page here.)

Shopping Checklist

This shopping list is for making the entire holiday brunch menu. Please refer to each individual recipe for correct proportions.

Basic Pantry Items:

1 dozen eggs
lemon juice
cayenne pepper
1 small onion
celery seed
white vinegar
baking powder
sour cream

Items you may have to shop for:

1 package English Muffins
1 package Canadian-style bacon (8 slices)
grape tomatoes
8 cups peeled cucumbers
3 medium bananas
8 ounces strawberries
4 medium oranges
8 ounces seedless green grapes
1 Quart Orange Juice or other fruit juice
Coffee or Tea

Quick And Easy Breakfast And Brunch Recipes

quick and easy breakfast and brunch recipes

A selection of quick and easy breakfast and brunch recipes and ideas including pancakes, waffles, breakfast casseroles, eggs, and muffins.

Start off your day with these family favorites for breakfast or brunch.

Many of these recipes will also work for brunch or a an evening supper, as well as traditional breakfast fare.

Also try these quick and easy recipes for breakfast, most are ready in 30 minutes or less.

You may also like these easy healthy recipes for breakfast.

Quick And Easy Breakfast And Brunch Recipes


banana pancakesBanana Pancakes
A quick and easy banana pancake recipe made from milk, eggs, butter, and fresh
bananas. Bananas in the batter add a nice light flavor to the pancakes and gives you a healthy boost.

buttermilk pancakesButtermilk Pancakes
A light and fluffy buttermilk pancake recipe made with fresh eggs,
buttermilk, and butter. Serve for breakfast or brunch. Buttermilk in the recipe makes a moist, light pancake. This is one of my favorites.

chocolate chip pancakesChocolate Chip Pancakes
An easy pancake recipe made with fresh buttermilk, eggs, butter,
and chocolate chips. Serve these pancakes for breakfast or brunch with maple or strawberry syrup and top with fresh whipped cream.


cinnamon apple wafflesCinnamon Apple Waffles
Cinnamon apple waffles are made with shredded apples, cinnamon,
butter, egg, and milk. These waffles bake light and fluffy with a crisp edge. Serve these for breakfast or brunch.

grandma's homemade wafflesGrandma’s Homemade Waffles
This waffle recipe is made with eggs, sugar, milk, and butter. Whipped egg
whites make these waffles light, delicate, and fluffy. Serve for breakfast or brunch with real dairy butter and maple syrup.

belgian wafflesBelgian Waffles
A Belgian waffle breakfast recipe made with buttermilk, cinnamon, and
brown sugar. Serve these Belgian waffles for breakfast or brunch topped with warm maple syrup, real whipped cream and an extra dash of cinnamon on top.

Breakfast Casseroles

wisconsin brunch casseroleWisconsin Brunch Casserole
This make-ahead Wisconsin brunch casserole is made with
ham, bread, mushrooms, eggs, milk, and cheese. Prepare this breakfast casserole the night before and bake in the oven the next morning.

make ahead breakfast casseroleMake-Ahead Breakfast Casserole
A make ahead breakfast casserole made with bacon,
bread, Swiss cheese, onion, milk and eggs. Make this egg casserole breakfast recipe the night before and serve it for breakfast or brunch.

ham egg breakfast casseroleHam and Egg Breakfast Casserole
A make-ahead ham and egg breakfast casserole
recipe that is made with ham, egg, bread, cheddar cheese, milk, and crushed cornflakes. Serve this egg casserole for breakfast or brunch.

Egg and Quiche

cheddar baked egg casseroleCheddar Baked Eggs
Cheddar baked eggs are made with sharp cheddar cheese, green onion, and
red bell pepper. Serve this baked egg recipe for breakfast or brunch along with sausage or bacon and toast and jam.

breakfast pizzaBreakfast Pizza
A breakfast pizza made with a crescent roll crust and topped with Italian
sausage, cheese, eggs, and red and green bell peppers. Serve for breakfast or as part of a brunch menu.

bell pepper quicheBell Pepper and Bacon Quiche
This bell pepper and bacon quiche recipe has a combination of yellow, red, and green bell pepper, cheese, and bacon which adds a good flavor to this quiche along with a lot of color.

Muffin and Coffee Cakes

blueberry muffinsBlueberry Muffins
A recipe for homemade blueberry muffins made with fresh blueberries and
topped with cinnamon sugar. Serve these muffins warm for breakfast, as a brunch food, or pack them as a dessert in a lunch box.

easy applesauce muffinsApplesauce Muffins
These easy applesauce muffins are made with unsweetened applesauce
and flavored with cinnamon and a touch of cloves. Serve this moist muffin recipe for a fall or Thanksgiving brunch menu.

cinnamon sugar coffee cakeEasy Coffee Cake Recipe
An easy coffeecake recipe made with flour, sugar, milk,
and butter, and topped with brown sugar, cinnamon and pecans. Serve this coffeecake warm for breakfast, brunch or an afternoon snack and add a sweet treat to your day.

crumb coffee cakeCrumb Coffee Cake
This tender crumb coffee cake is made with eggs, milk, butter,
and sugar and has a sugar crumb crust. Make this moist and tender crumb coffeecake to serve with your favorite steaming cup of flavored coffee or tea for breakfast or brunch.

Easy Breakfast And Brunch Recipes for the Kids

Try these easy breakfast meals just for kids, along with many other kid’s meal ideas.

Healthy Diabetic Recipes

If you have special needs, try these healthy diabetic recipes. Find all of your favorites, from drinks to dessert. Over 100 recipes packed full of taste and flavor that fits your diabetic diet needs.

Old-Fashioned Bread Pudding with Raisins

bread pudding with raisins

An Old-Fashioned bread pudding with raisins recipe made with day-old bread, milk, and sugar. Serve bread pudding with a couple of scoops of vanilla ice cream or drizzle caramel sauce over individual servings. It also tastes great served just on its own.

Just what do you do with bread and buns that are less than fresh? You could feed them to the birds or you could make bread pudding instead!

Bread pudding is a depression era dessert where at the time no food went to waste. Many creative cooks of the day came up with ideas such as this one using basic ingredients you would normally have in your kitchen – bread, milk, and sugar. This recipe is a bit special with the addition of raisins and brown sugar.

Be sure to soak the raisins first as it makes them softer than just putting them into the recipe straight from the container.

What Type Of Bread For Bread Pudding?

Good breads for a bread pudding dessert include plain white bread and buns, French bread, and Italian Bread. Avoid seasoned breads with herbs and sweet dessert type breads.

Preparation Tips


Use any combination of day-old bread like crusts, hamburger buns, or older bread.


Soak the raisins in hot water so they plump.


All mixed together and ready to go into the oven.


This bread pudding comes out golden brown with a slightly chewy crust. Serve plain or add a scoop of ice cream and caramel sauce.

Old-Fashioned Bread Pudding With Raisins Recipe

Old-Fashioned Bread Pudding with Raisins
Prep time
Cook time
Total time
Recipe type: Dessert
Cuisine: American
Serves: 12
  • 5 cups milk
  • 10 slices of day-old bread, cut into 1inch cubes
  • 3 Tablespoons Butter, melted
  • ¾ cup brown sugar
  • ¼ teaspoon salt
  • 4 eggs, beaten
  • 1 cup sugar
  • 1 cup fresh raisins
  1. Preheat oven to 350 degrees.
  2. Grease a 9" x 13" glass baking dish with butter or vegetable oil cooking spray.
  3. In a large glass measuring cup or similar, soak the raisins in 1 cup hot tap water. This water will be discarded and is not part of the recipe. You want to let the raisins soak for 10-15 minutes or so while you prepare the rest of the dessert.
  4. In a large saucepan or in the microwave, scald the milk until it forms a skin. Do not let it boil.
  5. Place cubed bread in a large bowl, add melted butter, brown sugar, and salt.
  6. Pour the hot milk mixture over the bread and let it stand for 5 minutes.
  7. Mix the bread and milk together well.
  8. Beat the eggs in a separate bowl until fluffy using a whisk.
  9. Drain the water from the raisins and discard.
  10. Fold in the raisins and eggs to the bread mixture.
  11. Transfer the mixture to your greased baking dish.
  12. Bake at 350 degrees until browned on top and just starting to pull away from the sides of the baking dish.





Puppy Chow Snack With Chocolate And Peanut Butter

Puppy Chow

Puppy Chow is a fun snack treat made with Rice Chex cereal, chocolate, and peanut butter. Serve for a holiday brunch or office treat.

You know how sometimes the food isn’t really about the food itself, but the memories it holds?

Whenever I make puppy chow it reminds me of Christmas at my mother-in-law’s home when she was still alive. We would all squeeze into a living room that wasn’t made for 16 people along with plates of food and beverages. Perhaps that sounds like your family too?

The table was always full of treats and goodies that everyone brought and almost always puppy chow was part of that table. This became one of the “appetizers” that everyone grazed on before we actually ate the rest of the food. It was hard to walk by the table and not grab a handful of this wonderful treat.

This recipe has been around for some time so ask yourself what kind of memories you have with this tasty snack? If you have never made this recipe, ask yourself what kind of memories can you and your family make with this snack?

Because you use an entire box of Chex cereal in the recipe it makes a big batch. So if you have a lot extra you can freeze the remainder and it will keep for 2-3 months. This is nice because sometimes you have too many holiday treats available to sample at the same time.

Puppy Chow Snack Recipe

Puppy Chow
Prep time
Total time
Recipe type: Dessert
Cuisine: American
Serves: 12
  • 2 cups creamy peanut butter
  • 1-12 ounce package semi-sweet chocolate chips
  • 1-13 ounce box Rice Chex cereal
  • 1 stick butter (8 Tablespoons)
  • 3 cups confectioners sugar
  • 1 large brown paper grocery shopping bag.
  1. In a medium saucepan melt the peanut butter, chocolate chips, and butter over low heat until melted and smooth.
  2. In a large mixing bowl pour the entire box of Rice Chex cereal. Pour the melted chocolate over the cereal and coat evenly.
  3. In a large brown paper grocery shopping bag place 3 cups of confectioners sugar. Add in the coated Rice Chex cereal to the bag. Close the bag securely and shake well to evenly coat each piece of cereal with the confectioners sugar.
  4. Pour out onto a large baking sheet to cool and dry.
  5. Store in a covered plastic container.
This makes a large batch - enough for a party!

Blueberry Cream Cheese Muffins

Blueberry Cream Cheese Muffins

These delicious blueberry cream cheese muffins are made with blueberries, cream cheese, eggs, and heavy cream that give the muffins a moist, creamy texture. Enjoy them warm for breakfast or brunch. You can also find more recipes for homemade muffins here.

Blueberries and cream cheese – what a great combination for a breakfast comfort food! These muffins also have a cinnamon sugar topping that makes them extra special.

I am warning you, it will be difficult to only eat just one of these special blueberry cream cheese muffins. In fact, you may need to make a double recipe, as they will disappear quickly!

Serve these blueberry muffins warm for breakfast or brunch.

They have a suprise cream cheese filling inside that is really good! It will be hard to stop at just one of these rich and creamy delights.

The reheat well in the microwave too. Just warm them up for a few seconds and enjoy.

This recipe for blueberry cream cheese muffins comes from my mom’s recipe box and is one she made quite frequently while I was growing up. This recipe definitely takes muffins from dry and crumbly to moist and delicious. I encourage you to give it a try for yourself.

Blueberry Cream Cheese Muffins

Blueberry Cream Cheese Muffins

Blueberry Cream Cheese Muffins
Prep time
Cook time
Total time
Recipe type: Breakfast
Cuisine: American
Serves: 12-16
  • 4 oz. softened cream cheese
  • 1 Tablespoon of fresh lemon juice
  • 2 Teaspoons of vanilla extract
  • 2 eggs
  • 1 cup heavy cream (can also use whole milk)
  • 4 Tablespoons butter, melted
  • 2 cups flour
  • ¾-cup of granulated sugar
  • 1-1/2 teaspoons of baking powder
  • ½ teaspoon of baking soda
  • ½ teaspoon salt
  • 1-1/4 cup blueberries, drained (fresh or frozen)

  • Sugar Topping Mixture:

  • 2-1/2 Tablespoons of sugar
  • 1 teaspoon of cinnamon
  1. Your oven should be preheated to 350 degrees.
  2. Line muffin tins with 16-18 cupcake liners or grease and flour the muffins tins and put aside.
  3. In a mixer bowl, beat the softened cream cheese along with the vanilla and fresh lemon juice until it is smooth and there are no lumps.
  4. Beat in each of the eggs one at a time.
  5. Mix in the heavy cream and butter and stir until well blended.
  6. In a separate bowl, combine the five dry ingredients. Sift together.
  7. Beat the dry ingredients into the cream cheese and carefully fold in the blueberries.
  8. Ladle the batter equally into the muffin tins, each about 75% full.
  9. Sprinkle the tops of the muffins with the sugar mixture.
  10. Bake for 25-30 minutes until the muffins are lightly golden brown.
  11. Place on a wire rack to cool slightly before serving.
Makes 16-18 blueberry muffins.

Egg and Hash Brown Breakfast Skillet

egg and hash brown breakfast skillet

This egg and hash brown breakfast skillet is a country style breakfast recipe made with hash brown potatoes, bacon, and cheese. Serve this egg recipe for breakfast or brunch. You can also find other breakfast recipes on this page.

Crisp crumbled bacon and sharp cheddar cheese add a nice flavor to the hash browns along with the green onions. A sprinkle of diced tomato as a garnish adds a bit of color to an easy family favorite.

Add some variety to your same old breakfast and brunch recipes and serve this hearty skillet breakfast for your next meal. This egg recipe could easily be served at any meal of the day.

Add toast and jam, muffins, or a quick bread and some fresh fruit for an easy breakfast recipe you will want to serve your family and guests.

What Type Of Hash Browns To Use?

You can use a variety of hash brown potatoes in this recipe, depending what you have on hand.

Diced Hash Browns:  You will have more of a true potato flavor with the diced version. You could also use seasoned hash browns for added flavor.

Shredded Hash Browns:  I like these the best as they get nice and crispy.

Hash Brown Patties:  If you are using hash brown patties, I would break them apart and crumble them up in the frying pan while they are frying.


Egg And Hash Brown Skillet Breakfast

Egg And Hash Brown Breakfast Skillet

Egg and Hash Brown Breakfast Skillet
Prep time
Cook time
Total time
Recipe type: Breakfast
Cuisine: American
Serves: 4-6
  • 4-5 Tablespoons of butter
  • 3 cups frozen shredded potato hash browns
  • 6 eggs
  • 1-16 ounce package of bacon, fried, cooled, and crumbled
  • ⅓ cup of sliced green onions
  • Salt
  • Pepper
  • 1 cup sharp cheddar cheese, shredded
  • 1-2 firm ripe tomatoes, chopped for garnish
  1. Heat 2-3 Tablespoons of butter in a nonstick frying pan on medium high heat, being careful not to let it burn.
  2. Add the potatoes and cook 8-10 minutes until the potatoes are browned, stirring once in a while. Spread out the potatoes to evenly cover surface of skillet. If the hash browns seem a bit dry, add 2-3 more Tablespoons of butter if necessary to fry the potatoes.
  3. In a medium bowl, beat the eggs slightly and then mix the eggs together with the crumbled bacon, green onions, salt, and pepper.
  4. Pour the egg mixture over the potatoes evenly and spread it out to the edge of the pan. Reduce the heat on your skillet to medium low and then cover with a lid. Cook the eggs for about 10 minutes until the eggs are firm.
  5. Check frequently so the potatoes do not burn on the bottom of the frying pan.
  6. Remove from the stove and sprinkle with the shredded cheese.
  7. Garnish with chopped ripe tomatoes and additional green onions.
The time estimated to make this recipe does not include the time necessary to cook the bacon. If you need to cook the bacon, allow an additional 30 minutes of prep time.

Raspberry Cream Cheese Coffee Braid With Vanilla Glaze

raspberry cream cheese coffee braid

A raspberry cream cheese coffee braid made with raspberry preserves, pastry dough and drizzled with a vanilla glaze. Serve for brunch or dessert. You can also find more dessert ideas here.

Oh my! This is a recipe that has been a family favorite for more than 30 years. It was originally posted in a Garden Club cookbook dating back to the mid 1980’s and I still make it today.

This turns out so good it will be difficult to only have one piece. I can almost guarantee you will eat more than one piece!

Originally this recipe was known as a raspberry cream cheese coffee cake, but I never felt that accurately described this dessert. It is more of a strudel as the dough has a pastry texture.

This recipe uses Bisquick for the dough, so everything you need is already in the baking mix.

Hate seeds in raspberry jam because they get wedged between your teeth? Me too! Look for seedless raspberry preserves or raspberry jam in the shopping isle. It is worth the switch.

You can also use other flavors of jam in this recipe, such as strawberry or apricot. I prefer the stronger fruit flavors like raspberry, blackberry, or boysenberry. Use homemade jam for the best taste or buy a good quality jam with lots of flavor and no seeds.

You might want to make two of these braids as this dessert will disappear quick!

raspberry cream cheese coffee braid

This photo shows more detail about how you fold the dough to create the herring bone design.

Raspberry Cream Cheese Coffee Braid

Raspberry Cream Cheese Coffee Braid
Prep time
Cook time
Total time
Recipe type: Brunch
Cuisine: American
Serves: 24
  • 3 ounces cream cheese
  • 4 Tablespoons butter
  • 2 cups Bisquick baking mix
  • ⅓ cup milk
  • ½ to 1 cup raspberry jam
  • 1 cup confectioners sugar
  • 2 Tablespoons milk
  • ½ teaspoon vanilla
  1. Preheat oven to 400 degrees.
  2. In a mixing bowl, make the dough from the first four ingredients. Use a pastry blender if you have one or a large fork to mix the dough.
  3. Knead the dough 10 strokes on a floured board.
  4. On wax paper, roll the dough into an 8 inch by 12 inch rectangle.
  5. Turn on to a baking sheet sprayed with a light amount of cooking spray.
  6. Spread the jam down the middle taking care not to let it get too close to the ends.
  7. To make the braid, make cuts each inch in the dough and cut in 2-1/2 inches toward the jam.
  8. Braid the strips making sure to close up each of the ends as good as possible.
  9. Bake in a 400 degree oven for 12-15 minutes.
  10. Partly cool on a baking rack.
  11. While cooling, mix together the confectioners sugar, milk, and vanilla for the glaze.
  12. Frost the braid and allow to cool completely.
  13. Cut into pieces following the lines of the braid and serve.
Use any flavor jam or pie filling you like.

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