Today, we are mastering a life skill: Baked Bacon in the oven. Here’s how to cook bacon that is impeccably crispy and uniformly cooked with less mess. You’ll call yourself a bacon perfection!

The Oven is the Best Way to Cook Bacon

The secret to perfect fried bacon is that it isn’t fried; it’s baked.

Baked bacon is one of those rare culinary situations where the method that yields a superior result (baked bacon) is actually easier than the conventional method (pan frying).

• Even Cooking. An oven-safe rack allows the heat to circulate evenly around the bacon, a key component of bacon excellence.
• Hands-Free. No standing at the stove to babysit your bacon. It cooks in the oven unattended.
• Safer. Oven bacon won’t splatter you with hot grease while you fry it.
• Restaurant-Worthy. Ever wonder how your favorite brunch, burger or BLT spot achieves those flat, thick, and magically crisp bacon slices? I’d wager my last piece that the bacon is baked. It’s the method most restaurants use.
• Bigger Batches. Cooking for a crowd? Bake two sheet pans at once.
• Easy Clean Up. Let the grease harden on the foil, then discard it. Simple!
• Healthier than Fried. The grease from the bacon drips off and is collected below the rack, which means it stays off your bacon and out of your body. I also pat the bacon to remove some extra grease and keep it crisp.

Conculsion: Oven baked bacon is easier to make, healthier, and produces better results than fried bacon (Air Fryer Bacon is another great method).

Ready to dive into how to cook perfect baked bacon? Let’s do it!

A Quick Note. While baked bacon is arguably healthier than fried bacon, it is still bacon.

Enjoy it in moderation as one tasty component of a balanced diet.

Whenever we have bacon, I like to serve it with other lean proteins, fruits, whole grains, or vegetables to make a complete meal.

How to Cook Bacon in the Oven

The ONLY Ingredient

• High-Quality Bacon. This might sound obvious, but I can’t overstate its importance: the better quality of bacon you buy, the better your final baked bacon will taste. I promise it’s worth it!

Tips for Buying Bacon

• Purchase bacon from the butcher counter at the grocery store. It’s usually only a dollar or two more than the pre-packaged stuff, but the taste is remarkably better.
• Go for the thick cut bacon (no wimpy bacon here!). It’s easier to layer onto to sandwiches, makes more of an impact when sprinkled on salads, and is extra satisfying when munched on its own.
• For flavor, focus on the quality of the bacon first. Bacon that is applewood smoked is always good, but any flavor is delicious when it’s well-sourced.

Tips for Perfect Baked Bacon

• Bake at 400 Degrees F. Some recipes recommend baking bacon at other temperatures or starting the bacon in a cold oven, but I found that a preheated 400 degrees F is the best temperature for baking bacon. It cooks the bacon evenly no matter its thickness and the bacon won’t splatter.
• Use a Rack. Not only does the rack make the bacon healthier, but it also helps make it crispy and evenly-cooked.

How Long to Bake Bacon

How long bacon should be cooked in the oven will vary based upon the thickness of your bacon and your desired crispness.

• For Thin-Cut Bacon. Regular, thin-cut bacon will typically bake in 12 minutes at 400 degrees F. If you want it extra crispy, you can let it bake a little longer, but keep a close eye on it.
• For Thick-Cut Bacon. Thicker bacon will take 14 to 20 minutes, depending upon your thickness and how crisp you would like it to be.

The time the bacon takes to cook will also vary by how many slices you are making at once.

If your sheet pan is very crowded, you may need to extend the baking time by a few minutes.

Cooked Bacon Storage Tips

• To Store. Cooked bacon will last in the refrigerator for 3 to 5 days. If it starts to smell funny or change appearance, throw it out.
• To Reheat. Recrisp your bacon slices on a baking sheet in the oven at 350 degrees F.
• To Freeze. Store baked bacon slices in an airtight freezer-safe storage container in the freezer for up to 3 months. Remove and thaw slices as desired.

How to Use Baked Bacon

Now that you’ve mastered the life skill of how to make oven baked bacon, it’s time to use it!

• Use It in Any Recipe That Calls for Cooked/Crumbled Bacon. In addition to the most obvious end (gobbling the slices directly from the plate), baking bacon in the oven is an ideal method any time you have a recipe that calls for adding cooked, crumbled bacon, or if you want to make a standard recipe a little more decadent. These Roasted Brussels Sprouts are delicious with a little bacon sprinkle, to name but one example.
• Loaded Potatoes. A classic Baked Potato, Air Fryer Baked Potato, or Crockpot Potato Soup are all better with bacon.
• Salads. Crumbled bacon makes salads scrumptious and extra appealing. Try BLT Chopped Salad, 7 Layer Salad, Cobb Salad, or add it to Apple Walnut Salad.
• Top Pizzas. Dice it and use it to top Naan Pizza, Ricotta Pizza, and Brussels Sprouts Bacon Pizza.
• Sandwiches and Burgers. A slice of crisp bacon is always a good choice on a BLT, Air Fryer Grilled Cheese, Turkey Burgers, and more!

Favorite Recipes Using Cooked Bacon

Appetizers

Jalapeño Poppers

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Side Dishes

Sweet Potato Salad with Bacon

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Pastas

Chicken Bacon Ranch Pasta

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Recommended Tools for Making Bacon in the Oven

• Rimmed Baking Sheet. Your oven baked bacon BFF.
• Aluminum Foil. Adding a layer of this to your baking sheet makes cooking bacon in the oven a breeze to clean up.
• Oven-Safe Baking Rack. A key component in our crispy baked bacon.

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Baked Bacon

Delicious oven baked bacon recipe. Cooking bacon in an oven results in perfect, evenly cooked, crispy bacon every time. Healthier than fried!

Course Breakfast, Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 1 to 100!

Calories 92kcal

Author Erin Clarke / Well Plated

Ingredients

• 6 slices bacon or any number of strips and thickness you like (see notes for recommendations)
• Nonstick cooking spray

Instructions

• If making an amount of bacon that will fit on a single baking sheet without overlapping (about 6 to 8 slices, depending upon the bacon and sheet), place a rack in the center of your oven. If making a larger amount, place the racks in the upper and lower thirds. Preheat your oven to 400 degrees F.
• Line a large, rimmed baking sheet with foil for easy clean up (if you prefer to bake the bacon without foil, leave the foil off), then place an ovenproof baking rack on top. Spritz the baking rack lightly with nonstick spray. Arrange the bacon in a single layer on the baking rack.
  
• Bake until you reach your desired level of crispness. This could be as early as 12 minutes if you are using thinner bacon and like it less crisp or 20 minutes or more if you using a thicker cut and like your bacon really crispy. If baking two racks at once, rotate their positions halfway through.
  
• Once cooked, immediately transfer the bacon to a paper-towel-lined plate and lightly pat dry (this keeps it from getting soggy). Let cool just enough so that you don’t (completely) burn your tongue. Devour immediately or use to top salads, pastas, and sandwiches, or in any of these recipes.
• To clean up: Let the bacon grease cool and harden, then crumple it up inside the foil and discard. If you’d like to use the bacon grease for another purpose, let it cool for a few minutes, transfer it to a lidded container or jar, and refrigerate.

Video

Notes

• I like and recommend thick-cut applewood smoked bacon. The applewood smoke flavor is classic, and the thick cut provides maximum bacon crunch and full flavor. I also prefer center cut bacon when possible, as it is more lean and “meaty.” If you can get the bacon from the butcher directly or from a local supplier, that’s even better. With bacon, quality really counts, and it’s worth the splurge. We are making bacon, after all.
• TO STORE: Cooked bacon will last in the refrigerator for 3 to 5 days. If it starts to smell funny or change appearance, throw it out.
• TO REHEAT: Rewarm gently in the microwave or use at room temperature.
• TO FREEZE: Store baked bacon slices in an airtight freezer-safe storage container in the freezer for up to 3 months. Remove and thaw slices as desired.

Nutrition

Serving: 1bacon strip | Calories: 92kcal | Carbohydrates: 1g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 15mg | Potassium: 44mg

Meet the Fruit Salad recipe we all need. A rainbow of sweet blueberries, strawberries, pineapple, and kiwi tossed in a bright, citrusy honey poppy seed dressing, this is a big bowl of beautiful!

Why You’ll Love This Healthy Fruit Salad Recipe

• Colorful. This is my absolute favorite fruit salad, ever. With just about every color in the rainbow, you’ll be hard-pressed to find another side dish that looks this vibrant on your table. The combination of fruits is striking (so many colors!).
• Texture On Point. A mix of softer and firmer fruits give it a perfect array of textures. Not too mushy, not too crunchy.
• Crowd-Pleasing. Who doesn’t love fruit? While some might be more skeptical of a Spinach Strawberry Salad, Kids, adults, and everyone in between can find something they like in a pure fruit salad. The fruit itself is delicious, and the dressing makes the fruit pop and taste like an even better, fresher version of itself.
• Versatile. While the recipe I’m sharing is my favorite go-to blend of fruit, by all means, feel empowered to wing it and change up the fruit based on what’s in season and what your friends and family enjoy most.
• Good for You. Packed with oodles of nutritious fruits and a vitamin C-packed dressing, this fruit salad is healthy! This recipe relies on the natural sweetness of the fruit instead of added sugars. A touch of honey is all this salad needs to taste its absolute best!

How to Make Fresh Fruit Salad

The Ingredients

For the Fruit

• Berries. Since I primarily make summer fruit salad, strawberries and blueberries are my two favorite fruits to add to it. Both are high in vitamin C, and blueberries especially pack antioxidants.
• Pineapple. Tropical flair! Its bright taste makes the salad more dynamic. Pineapple is also high in nutrients like vitamin C and manganese and contains antioxidants.
• Grapes. Seedless red grapes add crunch and are short on prep time. Simply rinse and dry them, and they are ready to add (no need to halve grapes for fruit salad—unless you are feeling very fancy). Check out this Grape Salad too.
• Kiwi. This little green powerhouse is PACKED with vitamin C, and it makes the fruit salad (and this Strawberry Kiwi Smoothie) taste sunny.

• Banana. An extra layer of vacation vibes and natural sweetness. Its creamy texture is a nice contrast with the other fruit. Plus, they’re packed with potassium.
• Mint. Add chopped fresh mint just before serving for a special final touch and freshness (I love it on Watermelon Salad too).

For the Honey Lime Dressing

• Orange Juice + Zest. Sweet, citrusy orange juice and zest add scrumptious, refreshing flavor to the dressing.
• Lime Juice + Zest. For this recipe, lime juice is what you put on fruit salad to keep it from turning brown. It also adds a wonderful hint of acidity.
• Honey. Makes the fruit taste as sunny as a summer day.
• Vanilla Extract. The secret fruit salad dressing ingredient that will have your guests asking for the recipe.
• Poppy Seeds. A fun addition that makes this salad extra special.

The Instructions

1. Chop the Fruit. Skip the banana for now.

2. Whisk the Dressing. A liquid measuring cup works well for this.

3. Add the Dressing. You’re almost there!

4. Toss and Refrigerate. Tossing very gently is how you keep fruit salad from getting soggy.

5. Add the Banana. ENJOY!

Recipe Variations

• Fruit Salad with Lemon. Swap the lime zest and juice for lemon.
• Crunchy Fruit Salad. For some added texture and crunch, toss in some nuts (my recommendation would be almonds or pecans), cucumber, or toasted coconut. Dried fruits can also be a nice way to add some textural dimension to fruit salad recipes too.
• Summer Fruit Salad. In the summertime, this salad is wonderful with stone fruit (such as cherries, nectarines, peaches, apricots, and plums). Honeydew, cantaloupe, or watermelon are also nice choices. As for berries, grab a handful of raspberries, blackberries, and/or blueberries. If adding raspberries, wait to add them just before serving, as they are quite delicate.
• Fall Fruit Salad. Try using pears, apples, and dried cranberries (this variation is a great side dish for Christmas and Thanksgiving).
• Winter Fruit Salad. A selection of fresh oranges (e.g., blood orange or care cara), canned mandarin oranges, or pomegranate arils is a scrumptious cold-weather combination.

Storage Tips

• To Store. Fruit salad tastes best the day it is made, if you truly must it can be made before as long as none of the fruits are ones that will turn brown (like apples or bananas). About 3 days is how long fruit salad will last in the refrigerator. Serve with a slotted spoon to avoid collecting too much excess juice.
• To Freeze. Perfect for smoothies! Spread your leftover fruit onto a parchment-lined baking sheet. Freeze until firm, then transfer the fruit to a ziptop bag and freeze for up to 3 months.

What to Serve with Fruit Salad

• Breakfast Food. Fruit salads are good for breakfast! Whether you go sweet with Healthy Banana Bread or savory with a Healthy Breakfast Casserole, fruit salad is a great dish to pair with breakfast recipes.
• Burgers. Freshen up your cookout spread and pair fruit salad with your favorite burger, such as a Turkey Burger, Vegan Burger, or Salmon Burger.
• Barbecue. Fruit salad goes well with barbecue recipes like Instant Pot Ribs, Crockpot BBQ Chicken, and Slow Cooker Pulled Pork.
• Turkey. Try one of the winter or fall variations (see “Recipe Variations” above) at Thanksgiving with roasted turkey.
• Dessert. Fruit salad can be a dessert! Top your fruit salad with whipped cream, and enjoy it alongside a batch of Fruit Pizza Cookies (or any of these other cookie recipes). A Midwest version would toss in some mini marshmallows too.

Recommended Tools to Make this Recipe

• Measuring Spoons. Magnetic strips keep them well organized.
• Citrus Juicer. It’s easy to press, which helps squeeze more juice.
• Measuring Cups. Microwave and dishwasher safe.

Recipe Tips and Tricks

• Better Fruit Means Better Salad. When selecting fruits, keep in mind that at the end of the day, the quality of the fruit is the most important part of a great-tasting fresh fruit salad. Therefore, my top tip for the best fruit salad recipe is to choose ripe, in-season fruit. This salad is all about the fruit. The better your fruit tastes, the better your salad will be.
• Use Pre-Cut Fruit. Don’t be afraid to purchase the pre-cut fruit for this fruit salad. For example, coring, peeling, and cutting a pineapple can be time-consuming. Save time by purchasing fresh pineapple chunks or rings, which are typically available in the grocery store produce section.
• Proper Prep. This is an easy fruit salad recipe, so the little things make a big difference. Try and chop all the fruit to roughly the same size to give the salad a nice presentation and makes it easier to eat. It is also imperative that you allow any washed fruit to dry completely before using it in the salad. Even a little extra liquid can make your salad soggy.

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Fruit Salad

The BEST fruit salad recipe! Tossed in honey-lime poppyseed dressing, this easy fruit salad tastes bright, refreshing, and is always popular.

Course Salad

Cuisine American

Prep Time 20 minutes minutes

Cook Time 3 minutes minutes

Total Time 25 minutes minutes

Servings 12 (about 13 cups)

Calories 126kcal

Author Erin Clarke / Well Plated

Ingredients

FOR THE FRUIT SALAD:

• 1 pound fresh strawberries sliced and halved (about 3 cups)
• 1 pound diced fresh pineapple about 3 cups
• 1 pint fresh blueberries about 2 cups
• 5 kiwi fruit peeled and cut into bite-sized pieces (about 2 cups)
• 2 cups seedless red grapes
• 1 large banana* peeled and cut into bite sized pieces (about 1 cup)
• Chopped fresh mint optional

FOR THE DRESSING:

• zest of 1/2 medium orange
• juice of 1/2 the same medium orange about 3 tablespoons
• zest of 1 small lime or 1/2 small lemon
• juice of the same 1 small lime or 1/2 small lemon
• 3 tablespoons honey
• 1 teaspoon pure vanilla extract
• 1 tablespoon poppy seeds

Instructions

• If you will not be serving the fruit salad right away, place all of the fruit except the banana in a large serving bowl: strawberries, pineapple, blueberries, kiwi, and grapes.
  
• In a small bowl or large measuring cup, whisk together the dressing: orange zest and juice, lemon zest and juice, honey, vanilla extract, and poppy seeds.
  
• Pour the dressing over the fruit and with a large spoon.
  
• Toss gently to combine. Cover and refrigerate for at least 30 minutes to allow the juices to marry (1 hour is even better).
  
• Just before serving, stir in the banana. Sprinkle with fresh mint. Enjoy!
  

Video

Notes

• *The banana will turn a little brown as it sits and its flavor will become more pronounced, which is why I suggest to add it just before serving. If this doesn’t bother you, feel free to add it right away.
• TO STORE: Fruit salad tastes best the day it is made, but can be refrigerated for up to 3 days. Serve with a slotted spoon to avoid collecting too many of the excesses juices.
• TO FREEZE: My favorite for smoothies! Spread your leftover fruit onto a parchment-lined baking sheet. Freeze until firm, then transfer the fruit to a ziptop bag and freeze for up to 3 months.

Nutrition

Serving: 1of 12 (about 1 heaping cup) | Calories: 126kcal | Carbohydrates: 31g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Potassium: 347mg | Fiber: 4g | Sugar: 23g | Vitamin A: 111IU | Vitamin C: 83mg | Calcium: 41mg | Iron: 1mg

More Healthy Salads with Fruit

The options for using fruit in delicious salads are endless. Here are some of my other favorites:

Salads

Red White and Blue Quinoa Fruit Salad

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Salads

Spinach Strawberry Salad with Balsamic Poppy Seed Dressing

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Salads

Grilled Chicken Salad

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These soft, easy homemade baked oatmeal Breakfast Bars are yummy, hearty, nutritious, and guaranteed to keep you powered for hours. They’re filling, kid-friendly, and packed with delicious ingredients like peanut butter, banana, and honey.

Why You’ll Love These Peanut Butter Oatmeal Breakfast Bars

• Go-To Recipe. These breakfast bars with oats are one of the very first recipes I ever posted on my site. Since then, many of you have told me how these bars (along with Healthy Oatmeal Cookies) have become a weekly staple in your homes (and your kids love them too!).
• Healthy and Hearty. Forget the cereal bars from the store! Just like my Healthy Granola Bars and Peanut Butter Protein Bars, these easy healthy oatmeal bars will help keep you full. With protein, fiber, and healthy fats, they satisfy for hours.
• Cozy Goodness. This soft-baked oatmeal breakfast bar recipe combines the three musketeers of breakfast flavors: peanut butter, banana, and oatmeal. It’s a trio that’s comforting, homey, and classic in the best possible way.
• EASY! This recipe is a one-bowl wonder and is so quick and easy, your littlest bakers can help.

This is one of those recipes you’ll turn to consistently, and it will never let you down!

How to Make Oatmeal Breakfast Bars

The Ingredients

• Old Fashioned Oats. Makes these breakfast bars wholesome, filling, and slightly chewy. For best results, do not swap for instant oats as this will impact the overall texture of the bars.
• Whole Wheat Flour. I will always take any opportunity to sneak in some whole grains into a recipe.
• Cinnamon. Warm, earthy cinnamon pairs perfectly with nutty oats, and creamy dreamy peanut butter.
• Banana. Adds moisture and naturally sweetens the bars (just like in Healthy Banana Bread).
• Honey. Helps bind the ingredients together, adds sweetness, and helps the bars caramelize and turn golden in the oven.
• Peanut Butter. Gives these oatmeal bars a subtle peanut butter flavor. Almond butter, sunflower seed butter (a nut-free option), or cashew butter may also be used.
• Applesauce. Another all-natural sweetener for these healthy oat bars that adds moisture and helps bind everything together. (It does the same thing for these Applesauce Muffins.)
• Milk. Helps bring everything together into a cohesive batter.
• Baking Powder. Gives these bars a gentle rise and soft-baked texture.
• Egg. Keeps these bars soft and tender.
• Vanilla. Just a kiss of pure vanilla extract to make the bars taste exquisite.

The Directions

1. Combine the Dry Ingredients. Don’t forget to preheat your oven.

2. Stir the Wet Ingredients Together. Make sure this bowl is big enough for both the wet and dry ingredients.

3. Add the Dry Ingredients to the Wet. Stir to combine.

4. Fold in the Banana. Pour the batter into your baking pan.

5. Bake the Bars. Bake breakfast bars at 375 degrees F for 35 minutes. Cut into bars. ENJOY!

Storage Tips

• To Store. Once cooled, bars can be wrapped individually in plastic and kept in the refrigerator for 5 days.
• To Reheat. You can gently warm the bars in the microwave if you’d like.
• To Freeze. Freeze the bars in a freezer-safe ziptop bag for up to 4 months. Let thaw in the refrigerator overnight before serving.

What to Serve with These Easy Breakfast Bars

Sometimes a breakfast bar is enough for breakfast, and other days you need more! Here are some ideas of what pairs well with these bars:

• Fruit. Pair these oatmeal bars with your favorite fresh fruit or Fruit Salad.
• Smoothie. For a healthy breakfast, serve oatmeal bars with a Green Smoothie, Avocado Smoothie, or Peanut Butter Banana Smoothie.
• Chia Pudding. Chia Seed Pudding or Coconut Chia Pudding would be tasty with these bars.

Recommended Tools to Make this Recipe

• Baking Pan. Perfect for making these soft-baked oatmeal breakfast bars.
• Measuring Cup. Doubles as a mixing bowl so you have fewer dishes to wash.
• Mixing Bowls. This set has a size for the wet and dry ingredients.

Recipe Tips and Tricks

• Swap as You Please. Not a fan of bananas? Swap them for other fresh or dried fruit. Blueberries are a wonderful substitution and raisins or dried cranberries are another great option. No whole wheat flour on hand? You can swap it for an equal amount of all-purpose flour.
• Use the Right Oats. Please don’t use quick oats or instant oats for this recipe, as the texture of the bars may be negatively impacted. Old-fashioned oats ensure the bars stay together and have the ideal texture.
• Dress Them Up. While these oatmeal bars are fine on their own, my favorite way to eat them is warmed up for breakfast with extra sliced bananas and peanut butter. You could also add chocolate chips, shredded coconut, chopped nuts, or any other toppings you enjoy.

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Breakfast Bars

Healthy soft-baked oatmeal breakfast bars with peanut butter, banana, and honey are an easy, on-the-go snack made with wholesome ingredients.

Course Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 8 large bars

Calories 224kcal

Author Erin Clarke / Well Plated

Ingredients

• 2 cups old fashioned rolled oats
• 1 cup whole wheat flour
• 2 teaspoons cinnamon
• 1 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 1 1/2 cups milk I used unsweetened vanilla almond, but any kind will do nicely
• 3 tablespoons honey (or more if a sweeter bar is preferred)
• 2 tablespoons peanut butter creamy or crunchy—I used natural creamy
• 1/2 cup unsweetened applesauce
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1 medium banana quartered and diced

Instructions

• Place rack in the center preheat oven to 375°F. Lightly coat an 8×8 inch square pan with cooking spray.
• In a medium bowl, stir together the oats, whole wheat flour, cinnamon, baking powder, and salt.
  
• In a separate large bowl, combine the milk, applesauce, egg, honey, peanut butter, and vanilla.
  
• Pour the dry ingredients into the wet mixture and stir to combine. The batter will be very wet.
  
• Fold in the diced banana, then pour into the prepared baking pan.
  
• Bake for 35 minutes or until thickened and golden and a toothpick inserted in the center comes out clean. Cool, cut into bars, and serve.
  

Video

Notes

• TO STORE: Once cooled, bars can be wrapped individually in plastic and kept in the refrigerator for 5 days.
• TO FREEZE: Freeze the bars in a freezer-safe ziptop bag for up to 4 months. Let thaw in the refrigerator overnight before serving.
• BIGGER BATCH: You may increase the ingredient quantities by 1.5 and bake in a 9×13 inch pan for 25-30 minutes to yield more bars.

Nutrition

Serving: 1(of 8) | Calories: 224kcal | Carbohydrates: 40g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 23mg | Potassium: 349mg | Fiber: 5g | Sugar: 13g | Vitamin A: 133IU | Vitamin C: 1mg | Calcium: 104mg | Iron: 2mg

More Healthy Breakfast Bars Recipes

Sweet Breakfasts

Strawberry Oatmeal Breakfast Bars

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Energy Balls & Bars

Vegan Protein Bars

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Breakfast & Brunch

Quinoa Breakfast Bars

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Oh la la! This French Omelette recipe takes 3 simple ingredients (eggs, salt, and butter) and turns them into a spectacular breakfast. Creamy, rich, and oh-so-French, this is a recipe that’s all about technique—but don’t worry, I’ll show you how to nail it.

An American omelet is delicious, but there’s absolutely nothing about it that’s chic or elegant.

I mean, for one, there’s the spelling—”French omelette” sounds fancy, while “omelet” sounds positively gauche. 

Then, there’s the fact that it’s almost always over-flowing with eleventy-billion different fillings.

Cheese, veggies, all the meats—an American-style omelet is usually over-the-top, especially if you’re ordering it at the kind of greasy spoon diner with pleather seats and sticky bottles of ketchup on the table.

What Is a French Omelette?

A French omelette has a certain je ne sais quoi—like French Onion Soup, Savory Crepes, and so many other French recipes. It’s a celebration of simple ingredients.

Eggs! Herbs! Butter! (Always with the butter in French cooking, right?) You can add some cheese if you like, but you don’t need to.

Rather than being cooked until they’re browned, French omelettes are cooked until they’re just set, giving them a creamy, custard-like texture completely unlike the American version.

They’re rolled into a log, and they have a glossy sheen that adds to that whole chic appeal they have going for them.

French omelettes have no brown spots and taste lusciously creamy, yet no cream is added. The texture is all about the way you cook the eggs.

You don’t even need to pile it with bacon, sausage, ham, and a full cup of shredded cheese to make it delicious.

How to Make a Classic French Omelette

When recipes call for a few simple ingredients, it means two things.

• First, use the highest quality ingredients you can find—every single one matters. Spring for the fancy European butter; shred your own cheese. This is a recipe where you’ll notice the difference.
• Second, it means that you’re about to make a recipe that relies heavily on technique and getting the little details right. (Don’t worry, though, I’ve got you covered!)

The Ingredients

• Unsalted Butter. If you only have salted butter on hand, you can use that; just keep in mind that you’ll want to add less salt for seasoning.
• Eggs. A French omelette is a fabulous way to use the fancy farm-fresh eggs from the farmers’ market.
• Cheese. This is optional, but if you like pairing your eggs with cheese, shredded cheddar, gruyere, fontina, or another melty variety is perfection in this recipe.
• Salt. I use kosher salt or a flaky sea salt, such as Maldon or fleur de sel. Add AFTER cooking the eggs for the best texture.
• Herbs. Use all chives or a mix of tender herbs like parsley, tarragon, and chives. (Ever wondered what to do with the chervil in your herb garden? A French omelette is the answer!)

The Directions

1. Crack the eggs into a bowl and beat them with a fork until completely blended (no whites!).

2. Melt the butter in the skillet, then add the beaten eggs.

3. Use a spatula to push the edges to the middle, working in a circular motion.

4. Once the omelette is mostly set, use the spatula to spread the remaining liquid over the top to distribute it evenly, then reduce the heat to low.

5. Sprinkle the cheese in the middle, then cover until it melts.

6. Gently loosen the omelette from the skillet, then fold and roll it into a log. 

7. Plate, butter the top, and scatter salt and herbs over the top. ENJOY!

Tips for the Best French Omelette

• Use the Right Equipment. You’ll need an absolutely perfect, pristine 8-inch nonstick skillet to keep the omelette from sticking. You’ll also need a rubber spatula to keep that beautiful nonstick skillet pristine—metal will scratch it up!
• Don’t Whisk Air into the Eggs. You want to beat them enough that the eggs and yolks are fully incorporated, but not so much that air bubbles begin to form. 
• Know When It’s Done. French omelettes should be pale yellow; they feel smooth on the outside (not dry) and they have a creamy, custard-like interior. There should never be brown spots on a French omelette!

Storage Tips

• To Store. It’s best to eat French omelettes right away, but if you do have leftovers, they can be refrigerated for 3 to 4 days.
• To Reheat. Place the omelette on a microwave-safe plate, cover it with a damp paper towel, and microwave until warmed through.
• To Freeze. French omelettes do not freeze well.

What to Serve With a French Omelette

• Meat. Eggs always pair well with breakfast meats like sausage and bacon. It might not be French, but I love serving an omelette with Air Fryer Bacon or Baked Bacon.
• Salad. For a bistro-style brunch, serve your French omelette with a simple salad like my Arugula Salad or Beet Salad.
• Vegetables. In the mood for cooked veggies instead of raw? Swap the salad greens for Roasted Asparagus or Sautéed Spinach.
• Something Sweet. I love a little sweetness for balance when I have something savory for breakfast. Keep it light with Fruit Salad or serve your omelette with a fluffy Buttermilk Blueberry Muffin on the side.

Recommended Tools to Make this Recipe

• Nonstick Skillet. Absolutely non-negotiable here! You really need a nonstick skillet to keep your omelette from sticking. This one is affordable and from a well-known brand (which is always a plus on Amazon!).
• Spatula. A silicone or nylon spatula (as opposed to plastic) won’t melt in a hot pan, nor will it scrape the nonstick finish like metal.
• Mixing Bowl. I love this glass set because it can be used for prep and for serving.

Whip up this French omelette recipe today and say bonjour to your new favorite breakfast!

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French Omelette

How to make the perfect French omelette. This recipe will show you step-by-step how to achieve a creamy, rich, custard-like French omelette.

Course Breakfast, brunch

Cuisine French

Prep Time 4 minutes minutes

Cook Time 4 minutes minutes

Total Time 8 minutes minutes

Servings 1 omelette

Calories 315kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 tablespoon plus 1/2 teaspoon unsalted butter
• 3 large eggs
• 2 to 3 tablespoons shredded cheddar, gruyere, fontina, or similar melty cheese, optional
• Kosher salt or flaky sea salt, such as Maldon or fleur de sel
• 1 to 2 teaspoons finely chopped fresh chives or a mix of tender herbs

Instructions

• Get Ready: Gather all of your equipment and ingredients: You need an 8-inch nonstick skillet that is in PRISTINE CONDITION (the surface can’t be scratched up or the eggs will stick), a sturdy rubber spatula, and the plate you’ll be serving it on. This recipe moves fast and needs your full attention.
• In a medium bowl, beat the eggs throughly, until no streaks of white remain and the mixture appears homogeneous. This will take 1 or 2 minutes. Try to mix without whipping air into them (a French omelet is not the time).
  
• In the skillet, melt the butter over medium heat, swirling the skillet so that the butter forms a nice, even coating all over the pan. As soon as the butter starts to foam, pour the eggs into the center. The timing is key! You want the pan hot (but not too hot).
  
• IMMEDIATELY use the rubber spatula to continually push bits of egg from all around the edges of skillet into middle. You might not seem much happening at first, but keep on going. You'll feel eggs begin to stick on the bottom as you move the spatula, then stick more and more as uncooked eggs flow to the pan's edges. Run the spatula in a circle around the edges as needed. The goal is to cook the eggs evenly and create a smooth skin on the bottom of the skillet.
  
• Once the eggs are almost cooked but you still have a small amount of liquid egg that can flow when you move the skillet, use spatula to smooth the remaining liquid portion evenly over the top of the set eggs to create a seal. Reduce the heat to low.
  
• Sprinkle the shredded cheese in a 2-inch-wide strip down the center of the omelet so that the strip is running perpendicular to the skillet handle (this will allow you to roll the eggs around the filling as you shape the omelet). Cover the pan let sit over the lowest heat for 30 seconds to 1 minute—the eggs should still look shiny and a bit undercooked but not so wet that liquid can flow.
  
• Remove the lid and use the spatula to gently loosen the cooked eggs from the surface of the skillet, starting at the edge closest to the handle. Work your way around the omelet to make sure it is completely loose (feel free to sneak a bit of butter under it if needed to help it release).
  
• Use your spatula to fold the side of the eggs nearest to the skillet handle over the cheese, as if the omelet were a letter you were folding into thirds. With your fingers (be careful it's hot!) or the spatula, gently roll the omelet away from the handle into a tidy log. When you reach the end, you have two options: scoot the omelet to the far edge of the pan, then tilt it quickly down towards your plate at a 45-degree angle and use the spatula to slide it out of the pan so it lands on the plate in a tidy log with the seam-side down. OR, use the spatula fold to the loose end of the omelet up towards the center to complete the log, press it gently to adhere, then gently transfer the omelet to your plate, placing it seam-side down.
  
• The omelet should be a beautiful pale golden color with no brown spots, smooth on the outside, and ultra creamy in the middle. Smear the remaining 1/2 teaspoon butter all over the outside of the omelet to make it shiny (and French!). Sprinkle with a pinch of salt and herbs as you please. Enjoy immediately.
  

Video

Notes

• TO STORE: It’s best to eat French omelettes right away, but if you do have leftovers, it can be refrigerated for 3 to 4 days.
• TO REHEAT: Place the omelette on a microwave-safe plate, cover it with a damp paper towel, and microwave until warmed through.
• TO FREEZE: French omelettes do not freeze well.

Nutrition

Serving: 1 omelette | Calories: 315kcal | Carbohydrates: 1g | Protein: 17g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 529mg | Potassium: 189mg | Fiber: 0.03g | Sugar: 1g | Vitamin A: 1194IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 2mg

Related Recipes

Eggs are packed with protein, making them a great way to start your day! Here are some of my favorite healthy egg recipes:

Breakfast & Brunch

Egg White Frittata

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Breakfast & Brunch

Crustless Quiche

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Salads

Healthy Egg Salad

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Did you grow up with Hash Brown Casserole? We sure did! It’s a rich casserole side dish of frozen hash browns baked in a creamy sauce, topped with a buttery cornflake topping. This is the best from-scratch version. It’s easy to make and the ideal side for any gathering. Everyone loves it!

Hash brown casserole tastes like pure comfort.

• It’s easy to make for a crowd.
• It freezes and reheats like a dream.
• You can serve it for everything ranging from a breakfast hash brown casserole, to a side with a holiday dinner, to occasions that earned it the nickname, “funeral potatoes” and “party potatoes”.

In fact, I’ve eaten hash brown casserole for Christmas Eve dinner (and Thanksgiving), at family reunions, and, yes, at my grandma’s funeral.

Put another way: it’s a hug from the inside that hits the spot every time.

Why Make Hash Brown Casserole from Scratch

Most standard 5-ingredient hash brown casserole recipes (and even copycat Cracker Barrel hash brown casseroles), involve cans of “cream of” soup, pints of sour cream, and/or cheese out of a bag.

No offense to those classic casseroles (or to Cracker Barrel—I have a soft spot for their biscuits), but when I am craving comfort food, I want more than a can of this and a bag of that.

We need from scratch hash brown casserole, made with simple, real ingredients.

It’s easy and WORTH IT! You can taste the love.

The only even potentially time-consuming part would be to rice the potatoes, and fortunately, thanks to frozen hash browns, that work is done for us.

How to Make Hash Brown Casserole

This is hash brown casserole without soup, without sour cream, and I am going to ask you to go a little extra distance and grate your own cheese to make sure it is as supremely creamy and melty as possible.

You better believe we are making this crispy hash brown casserole with corn flakes on top, however.

That topping is one of the best parts!

The Ingredients

• Frozen Hash Browns. The convenient base for our hash brown casserole. You’ll need one 30- to 32-ounce bag. Frozen hash browns are both a timesaver AND you actually achieve better results than if you use freshly grated potatoes, because the thawed hash browns are drier. Save your hash brown efforts for Sweet Potato Hash Browns and Cauliflower Hash Browns instead.

• Milk + Chicken Broth + Butter + Cornstarch. Forget the chicken soup in a can! You can create your own creamy base from this simple list of ingredients instead.
• Greek Yogurt. Secret ingredient #1. It’s how we get away with making a rich hash brown casserole without sour cream.

• Poultry Seasoning. Secret ingredient #2 for a from-scratch casserole that has the nostalgic flavor of the cream of soup, without cream of chicken soup itself.
• Worcestershire Sauce. Secret ingredient #3. It gives the casserole depth and savoriness.
• Seasonings. Garlic powder, onion powder, and mustard powder make this hash brown casserole the best version of itself.
• Cheese. We’re making a cheesy hash brown casserole. Cheddar makes the casserole creamy and rich; Parmesan adds nuttiness and a touch of saltiness. And hey, cheese has calcium!

• Corn Flakes. It’s not crispy hash brown casserole without the topping!

The Directions

1. Pat the hash browns dry.

2. Cook the butter and flour together.

3. Whisk in the spices, milk, and broth. Cook until thickened.

4. Stir in the cheese, Greek yogurt, and hashbrowns.

5. Coat corn flakes with melted butter and sprinkle on top.

6. Cover the casserole dish with aluminum foil. Bake hash brown casserole at 350 degrees F for 40 minutes, then uncover and bake 12 minutes more. Broil for 1-2 minutes at the end.

Storage Tips

• To Store. Refrigerate leftovers for up to 5 days.
• To Reheat. Rewarm leftovers in a baking dish in a 350 degrees F oven (best method) or gently in the microwave.
• To Freeze. You can freeze this entire casserole either baked or unbaked for 3 months. Let thaw overnight in the refrigerator, then bake as directed.

What to Eat with Hash Brown Casserole

• Holiday Mains. Hash brown casserole is right at home on an Easter, Thanksgiving, or Christmas table. Try it with Roasted Turkey.
• Meat. This is just the cheesy carb to pair with Air Fryer Steak, Stuffed Pork Tenderloin, or Smothered Pork Chops.
• Seafood. Hearty, meaty fish like Baked Salmon or Fish and Chips go well with hash brown casserole.
• Breakfast Casserole. Like classic hash browns, you can serve hash brown casserole with savory breakfast favorites like Easy Quiche, Savory Crepes, and Vegetarian Breakfast Casserole.

Recommended Tools to Make this Recipe

• Dutch Oven. This versatile piece will last a lifetime. I use mine almost daily!
• Baking Dish. This one transitions seamlessly from oven to table.
• Two-Sided Measuring Spoons. Ideal for recipes with a long list of spices. You don’t need to stop between ingredients to clean them!

The next time the mood is comfort food, this light hash brown casserole has your number.

I hope it finds a nostalgic place in your heart (and tummy!) the way it has for us.

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Hash Brown Casserole

This cheesy hash brown casserole is pure comfort! From-scratch recipe without soup and without sour cream, topped with crispy corn flakes.

Course Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 10 servings

Calories 455kcal

Author Erin Clarke / Well Plated

Ingredients

For the Casserole:

• 30 to 32 oz frozen shredded hash browns defrosted
• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 2 cups 1% or 2% milk use whole milk for a richer sauce; do not use skim
• 2 cups low sodium chicken broth divided (must be low sodium, or the casserole will be too salty)
• 1 1/2 tablespoons cornstarch
• 2 teaspoons Worcestershire sauce
• 2 teaspoons poultry seasoning
• 1 1/2 teaspoons kosher salt
• 1 teaspoon dried mustard
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1 1/2 cups freshly shredded sharp cheddar cheese about 6 ounces
• 1/4 cup freshly grated Parmesan cheese
• 3/4 cup full-fat plain Greek yogurt* about 7 ounces

For the Topping:

• 2 cups crushed cornflakes see blog post above for other options
• 1/4 cup unsalted butter melted

Instructions

• Place a rack in the center of the oven and preheat the oven to 350°F. Coat a 9×13-inch casserole dish with nonstick spray.
• Spread the defrosted hash browns onto paper towels or a clean kitchen towel. Pat as dry as possible.
• In a Dutch oven or very large, deep skillet, heat the butter over medium heat. Once the butter has melted, sprinkle the flour over the top. Whisk and cook, stirring constantly, until the flour is golden brown and smells nutty, about 90 seconds (don’t shortcut this step, or you may have a raw flour taste).
  
• Reduce the heat to low. Slowly add the milk and approximately half of the chicken broth, whisking constantly to avoid lumps.
• Whisk cornstarch into the remaining broth until smooth. Add to the skillet and whisk to combine.
• Whisk in the Worcestershire, poultry seasoning, salt, mustard, garlic powder, onion powder, and pepper.
• Bring sauce to a simmer over medium high heat, whisking constantly. Continue to cook and stir until the sauce is thickened, about 7 to 8 minutes. Adjust the heat as needed so that you maintain a constant bubble but not an aggressive boil.
  
• Remove the skillet from the heat. Whisk in 1 cup of the cheddar and Parmesan until smoothly combined. Whisk in Greek yogurt.
• Add the dried hash browns and stir until evenly combined.
  
• Transfer hash brown mixture to prepared baking dish and smooth into an even layer. Evenly top with the remaining 1/2 cup shredded cheddar.
• Prepare the topping: Place the cornflakes in a small bowl and pour the melted butter over the top. With a spatula, stir until the corn flakes are evenly coated. Sprinkle over the top of the casserole.
  
• Cover the casserole with foil. Bake for 40 minutes, then uncover. Return to the oven and continue baking until the casserole is hot and bubbly, about 12 minutes more.
• Switch the oven to broil (keep the pan on the center rack). Broil until the topping is golden, about 1 to 2 minutes, watching the carefully the entire time to make sure it does not burn. Remove from the oven and let rest at least 10 minutes. Enjoy!
  

Video

Notes

• *I do not recommend fat-free Greek yogurt here, as it may curdle and will not make the casserole as rich and satisfying. If you want to go old school, you can replace it with sour cream. I typically purchase a 7-ounce sized small container (Fage sells one this size).
• TO STORE: Refrigerate leftovers for up to 5 days.
• TO REHEAT: Rewarm leftovers in a baking dish in a 350°F oven (best method) or gently in the microwave.
• TO FREEZE: You can freeze this entire casserole either baked or unbaked for 3 months. Let thaw overnight in the refrigerator, then bake as directed.
• MAKE AHEAD: Assemble the casserole to the point of baking up to 2 days in advance and refrigerate (wait to add the corn flake topping, as it can become soggy). When ready to bake, add the topping, then bake as directed.
• TO USE FRESHLY GRATED POTATOES: Peel (optional) and grate the potatoes (you’ll need 6 cups or 2 pounds). Place them in a colander and rinse. Spread them onto a clean kitchen towel and pat very dry. Change out the towel and pat again to remove as much moisture as possible.
• HALVE IT. Recipe may halved and baked in an 8- or 9-inch square baking dish.

Nutrition

Serving: 1(of 10) | Calories: 455kcal | Carbohydrates: 63g | Protein: 15g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 47mg | Potassium: 500mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1423IU | Vitamin C: 17mg | Calcium: 249mg | Iron: 15mg

More Comforting Potato Casseroles

When it comes to a crowd-pleasing side, it’s hard to beat a creamy, cheesy potato casserole!

Side Dishes

Cheesy Scalloped Potatoes

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Slow Cooker

Crockpot Scalloped Potatoes

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Casseroles

Healthy Sweet Potato Casserole

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This Baked French Toast will be your back-pocket recipe for holiday brunches and weekend breakfasts with the family! A crusty top gives way to a soft, custard-like interior, all baked with the warm spices for that irresistible cozy flavor.

The best baked French toast is a study in contrasts.

You want the top to be crispy, the edges to be a little bit chewy, and when it comes to the middle, it’s all about that tender, custard-y texture.

Is custard-y a word? Maybe not, but you know what I’m talking about, right?

The cinnamon-spiced egg custard saturates the bread, giving it a consistency similar to a bread pudding.

In fact, you might think of baked French toast as a slightly-more-virtuous version of bread pudding that you feel 1,000% redeemed eating for breakfast.

About Baked French Toast

This baked French toast recipe has a lot of overlap with my Blueberry French Toast Casserole and Overnight French Toast.

Here are a few things you should know about this baked French toast:

• You can make it ahead and let it sit in the refrigerator overnight, which is always an appreciated option for those of us who are a little too bleary-eyed to cook in the morning.
• Like any worthy French toast casserole, it’s great for serving a crowd.
• It’s incredibly versatile. I share some ideas for customization below, but you can also feel free to put your own spin on it.

As long as you keep the custard-to-bread ratio the same and don’t go too crazy with add-ins, there’s a lot of room for variation.

How to Make Baked French Toast

Even if you don’t make it the night before, this baked French toast recipe is easy enough that you can make it the day-of without any stress.

It’ll take about 20 minutes to prep and 45 minutes to cook, along with a 10-minute rest to let all that custard-y goodness soak into the bread.

The Ingredients

Baked French Toast:

• Crusty Artisan-Style Sourdough Bread or French Bread. Note that French bread isn’t a baguette; a French bread loaf is wider and the crust is more chewy, less crispy. 
• Eggs. You can use egg whites instead of whole eggs if you’d like, but the yolks add richness to the custard.
• Low-Fat Milk or Milk of Choice. You can swap in half-and-half for a little more decadence, but when I’m making this recipe just for us and not for a special occasion, I like to keep it light.
• Sugars. I use a blend of granulated sugar and brown sugar; this tempers the molasses flavor of the brown sugar so it doesn’t overpower the other flavors in the recipe.
• Pure Vanilla Extract. For a little twist on the classic, try using almond extract. 
• Spices. I use ground cinnamon and nutmeg, but you can use pumpkin pie spice, apple pie spice, or pair the cinnamon with cardamom.
• Kosher Salt. A bit of salt brings balance to the recipe.

Topping & Serving:

• Granulated Sugar + Cinnamon. This recipe’s secret sauce, er sugar. This isn’t just for sweetness—it helps add a little crunch too! 
• For Serving. Your favorites! Pure maple syrup, butter, fresh fruit (blueberries, strawberries, raspberries, sliced bananas). Go crazy or keep it classic.

The Directions

1. Coat your baking dish with nonstick spray or butter, then tear the bread into 1-inch pieces and place them in the prepared dish.

2. Whisk the ingredients for the custard in a mixing bowl, then pour the egg mixture over the bread cubes.

3. Press the bread into the liquid until it’s saturated. Let this sit for at least 10 minutes, or up to overnight. 

4. Preheat the oven to 350 degrees F and sprinkle the cinnamon sugar evenly over the French toast.

5. Bake French toast for 30 to 40 minutes, or until the top is crisp and the inside is set, but still moist. Plate, add toppings, and ENJOY!

Recipe Variations

• Cinnamon Apple. Slice or dice a firm apple (like Honeycrisp or Pink Lady) and add it to the casserole dish with the bread. The apples will bake up nice and tender along with the French toast.
• Chocolate Chip. Before adding the cinnamon sugar, scatter chocolate chips on top of the French toast for a little extra decadence.
• Banana Nut. Top the French toast with sliced bananas and candied pecans.
• Raisin Bread. Buy a loaf of unsliced raisin bread from the bakery and use that instead of French bread or sourdough.

Storage Tips

• To Store. Baked French toast will keep in an airtight container in the refrigerator for up to 3 days.
• To Reheat. Pop your French toast in the microwave to reheat it quickly, or place it in a 350 degree F oven to restore the crispiness of the top and edges.
• To Freeze. Wrap the baked French toast in the baking pan, or transfer leftovers to an airtight container or freezer bag. Store for up to 3 months, then thaw in the refrigerator before reheating according to the directions above.

What to Serve with Baked French Toast

• Bacon. If you’ve got a double-oven, make a batch of Baked Bacon while your French toast cooks. If not, try my Air Fryer Bacon!
• Fruit. Feeling ambitious? Make a bowl of Fruit Salad to serve alongside your French toast. Or, just buy some cut fresh fruit from the grocery store.
• Eggs. Add some protein to your breakfast with Instant Pot Boiled Eggs or scrambled eggs.
• Yogurt. Serve your baked French toast with a dollop of vanilla Greek yogurt or skyr on top, or whip it into a Greek Yogurt Smoothie.

Recommended Tools to Make this Recipe

• Mixing Bowls.
• Whisk.
• Casserole Dish.

This baked French toast is the best kind of weekend breakfast—warm, cozy, and oh-so-easy. You don’t even need to be a morning person to pull it off!

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Baked French Toast

A classic baked French toast recipe, with cinnamon sugar for the perfect crispy finish. So easy to make, with an overnight option too!

Course Breakfast, brunch

Cuisine American

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Rest Time 10 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 8 servings

Calories 293kcal

Author Erin Clarke / Well Plated

Ingredients

For the French Toast:

• 1 loaf crusty artisan-style sourdough or French bread about 16 ounces
• 8 large eggs
• 2 cups low-fat milk or milk of choice use 1/2 cup cream or half-and-half for more decadence
• 1/4 cup granulated sugar
• 1/4 cup brown sugar
• 1 1/2 tablespoons pure vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon kosher salt

For the Topping:

• 3 tablespoons granulated sugar
• 1/2 teaspoon ground cinnamon

For Serving:

• Pure maple syrup
• Salted or unsalted butter
• Fresh blueberries strawberries, or raspberries (optional)
• Sliced bananas optional

Instructions

• GENEROUSLY coat a 9×13-inch baking dish with nonstick spray or rub with unsalted butter. Tear or cut the bread into 1-inch chunks, then scatter evenly into the pan (you’ll have about 9 cups of bread).
  
• In a large mixing bowl, whisk together eggs, milk, cream, granulated sugar, brown sugar, vanilla, cinnamon, nutmeg, and salt. Pour evenly over the bread cubes. With your fingers, press down on the bread cubes and toss them around gently so that they all are wet with some of the egg mixture. Adjust them as needed so they are in an even layer. Let sit for 10 minutes, or cover and refrigerate overnight.
  
• When ready to bake, preheat the oven to 350 degrees F. In a small bowl, stir together the sugar and cinnamon for the topping. With a small spoon, scatter evenly over the top of the French toast.
  
• Bake the French toast uncovered for 30 to 40 minutes, depending upon how crisp vs. pudding-like you would like it. It should be lightly crisp on top and no longer raw in the center when you check with a butter knife. (35 minutes is the sweet spot in my oven for a moist inside and crispy bits on top). To serve, use a spoon to scoop out a big portion (or slice and serve it like lasagna). Serve hot with butter, maple syrup, and any other toppings of choice.

Video

Notes

TO STORE: Baked French toast will keep in an airtight container in the refrigerator for up to 3 days.

TO REHEAT: Pop your French toast in the microwave to reheat it quickly, or place it in a 350ºF oven to restore the crispiness of the top and edges.

TO FREEZE: Wrap the baked French toast in the baking dish, or transfer leftovers to an airtight container or freezer bag. Store for up to 3 months, then thaw in the refrigerator before reheating according to the directions above.

Nutrition

Serving: 1of 8 | Calories: 293kcal | Carbohydrates: 48g | Protein: 12g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 164mg | Potassium: 141mg | Fiber: 1g | Sugar: 21g | Vitamin A: 238IU | Vitamin C: 0.01mg | Calcium: 63mg | Iron: 3mg

Related Recipes

Everyone loves French toast for breakfast! Here are a few more recipes to try.

Breakfast & Brunch

Pumpkin French Toast

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Stuffed French Toast

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French Toast Sticks

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This healthy Almond Flour Banana Bread is melt-in-your-mouth moist, naturally sweetened, dietary-friendly, and bursting with banana flavor. Made in just one bowl, it’s easy to whip up anytime a craving strikes.

Despite this site’s cache of classic healthy banana bread recipes (Oatmeal Banana Bread; Healthy Banana Bread), mash-up banana bread recipes (Zucchini Banana Bread; Pumpkin Banana Bread), and even gluten-free banana bread recipes (Paleo Banana Bread), almond flour banana bread is still a recipe we need.

• It’s tender yet substantial, naturally sweetened, and mega-moist.
• The naturally nutty tones of almond flour play beautifully with the sweet, fruity, and lightly caramelized notes of the banana.
• The recipe comes together in ONE BOWL, and you don’t even need a mixer.

Basically, you need a slice. Immediately.

What Is Almond Flour?

Almond flour is made of just one ingredient: ground almonds.

You can easily bake with only almond flour (you don’t need to combine it with other flour types).

Almond flour has all the healthy qualities that almonds do.

• It’s naturally gluten free,
• high in protein,
• and Paleo, Whole30, and keto-friendly.

You can even make your own almond flour from ground almonds at home. (See the notes section in the recipe below for specifics.)

The secret to baking with almond flour is using it in recipes specifically designed for it.

If you’d like more tips on baking with almond flour, check out my post for Almond Flour Bread.

How to Make the Best Almond Flour Banana Bread

Here’s the run-down for this easy and healthy recipe.

I couldn’t resist making this a chocolate chip almond flour banana bread (with a chocolate drizzle to boot), but if you are feeling something more simple, it’s also delicious without them.

The Ingredients

• Almond Flour. In addition to its subtle nuttiness and being dietary-friendly, almond flour is packed with nutrients like vitamin E and magnesium, just like almonds.

• Mashed Ripe Banana. Make sure your bananas are good and spotty, for they are the primary sweetener in the bread. They also make the bread mega moist, and bananas are packed with potassium and fiber.
• Maple Syrup. In order to make this a no sugar almond flour banana bread (the refined kind), I used maple syrup. The flavor of maple syrup also adds a subtle, caramelized flavor that gives this bread addictive sweetness.
• Canola Oil. How you keep banana bread moist and add richness.

• Vanilla. Adds delightful flavor without overpowering any of the other ingredients.
• Baking Powder + Baking Soda. What you add to the almond flour to make it rise.
• Cinnamon + Nutmeg. Toasty, nutty spices that enhance the banana flavor and make this bread taste like a warm hug.
• Flaxseed Meal. For an extra nutritional boost, I swapped out part of the almond flour for ground flaxseed meal. If you don’t have flaxseed meal, you can use the same amount of additional almond flour instead.
• Chocolate. Melted chocolate drizzled over the top of freshly baked banana bread. Need I say more?

The Directions

1. Mash bananas in a mixing bowl, then add in the remaining wet ingredients.

2. Whisk in the baking powder, baking soda, and spices. Add the remaining dry ingredients, stirring just until incorporated.
3. Pour the batter into a loaf pan lined with parchment paper, and smooth the top. Bake almond flour banana bread at 350 degrees F for 20 minutes. Loosely cover the pan with aluminum foil, then bake about 20 minutes more. Let cool.
4. Melt the chocolate chips. Drizzle the mixture over the bread. DIG IN!

Storage Tips

• To Store. Place bread in an airtight storage container lined with paper towels, and store at room temperature for up to 3 days or in the refrigerator for up to 5 days.
• To Freeze. Store leftover bread in an airtight, freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before serving.

What to Serve with Almond Flour Banana Bread

Smoothies

Oatmeal Smoothie

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Breakfast & Brunch

Egg Muffins

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Salads

Fruit Salad

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Recommended Tools to Make this Recipe

• Loaf Pan. No sticking. Perfect corners for quick bread recipes.
• Mixing Bowls. Stackable for easy storage.
• Measuring Spoons. These are double-sided, so you have fewer dishes to wash.

As this chocolate banana bread with almond flour proves, you really can’t have too many banana bread recipes! I can’t wait for you to try it too.

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Almond Flour Banana Bread

Easy Almond Flour Banana Bread made in one bowl and bursting with banana flavor! Tender, naturally sweetened, and delicious with chocolate or plain.

Course Breakfast, brunch, Dessert

Cuisine American

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Cooling Time 10 minutes minutes

Total Time 55 minutes minutes

Servings 10 slices (1 9×5-inch loaf)

Calories 296kcal

Author Erin Clarke / Well Plated

Ingredients

FOR THE BANANA BREAD:

• 1 1/2 cups mashed ripe banana about 4 medium or 3 extra large
• 3 eggs large
• 1/4 cup pure maple syrup or honey
• 3 tablespoons canola oil or melted and cooled coconut oil or melted unsalted butter
• 1 teaspoon pure vanilla extract
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• Pinch ground nutmeg optional
• 1/2 teaspoon kosher salt
• 2 1/2 cups blanched almond flour not almond meal
• 1/3 cup ground flaxseed meal or an additional 1/3 cup almond flour—do not use whole flaxseeds

FOR THE CHOCOLATE DRIZZLE (optional):

• 1/4 cup semi-sweet chocolate chips or chopped chocolate of choice
• 1/2 teaspoon coconut oil

Instructions

• Place a rack in the center of your oven and preheat the oven to 350°F. Line a 9 x 5-inch loaf pan with parchment paper so that two opposite sides of the paper overhang like handles. Coat the pan and paper with nonstick spray.
• In a large mixing bowl, mash the bananas until very smooth (a hand mixer is a nice shortcut). Double-check that you have 1 1/2 cups and if not, adjust accordingly. Whisk in the eggs, maple syrup, oil, and vanilla until smoothly combined.
  
• Sprinkle the baking powder, baking soda, cinnamon, nutmeg, and salt over the top. Whisk to combine. Sprinkle the almond flour and flaxseed over the top. With a rubber spatula, fold the batter, just until the almond flour and flax disappear.
  
• Scrape the batter into the prepared loaf pan and smooth the top. Bake for 20 minutes, then loosely tent the pan with foil. Continue baking, about 20 to 25 minutes more, or until a toothpick inserted in the center of the loaf comes out clean and the loaf is very dark golden at the edges and top. Place the pan on a wire rack and let cool in the pan for 10 minutes, then with the parchment paper "handles" gently lift the loaf onto the rack to finish cooling completely before slicing.
  
• For the chocolate drizzle: In a small microwave-safe bowl, place the chocolate chips and coconut oil. Microwave for 30 seconds, then stir. Continue to microwave in 15-second bursts, until the chips are almost but not completely melted. Remove from the microwave and stir, letting the residual heat melt the chocolate the rest of the way. Drizzle over the cooled loaf and let the chocolate set a few minutes. Slice and enjoy!
  

Video

Notes

• TO STORE: Place bread in an airtight storage container lined with paper towels, and store at room temperature for up to 3 days or in the refrigerator for up to 5 days.
• TO FREEZE: Store leftover bread in an airtight, freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before serving.
• HOW TO MAKE ALMOND FLOUR: Add a slightly heaping 2 1/2 cups blanched slivered almonds to a food processor fitted with a steel blade. Pulse them until finely ground. Be careful not to overblend, or it will become almond butter. Measure, then use as directed.

Nutrition

Serving: 1(of 10) without chocolate drizzle | Calories: 296kcal | Carbohydrates: 21g | Protein: 9g | Fat: 22g | Saturated Fat: 2g | Cholesterol: 49mg | Potassium: 241mg | Fiber: 5g | Sugar: 10g | Vitamin A: 93IU | Vitamin C: 3mg | Calcium: 108mg | Iron: 2mg

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Mixed entirely in a blender, without flour, and studded with sweet morsels of chocolate, these blender Banana Oatmeal Muffins are one of the oldest and most popular Well Plated recipes! Beloved by toddlers and adults, they are a healthy grab-and-go breakfast or snack that’s so easy to make, even the littlest hands can help.

What’s not to love? These banana oatmeal muffins contain:

• No flour
• No butter
• No gluten
• PLUS, they are naturally sweetened with honey.

Sound too be good to be true? Just check out all of the 5-star reviews!

I want to be clear that the texture of these banana oatmeal muffins is different than most muffin recipes, like these Healthy Banana Muffins or Banana Bran Muffins.

While moist, they are somewhat dense and chewy (this is due to their low fat content), and they are certainly less sweet than anything you’d find in a bakery.

If you are not particular about your muffin texture and are looking for a muffin option that’s tasty, easy to make, and healthy, (or if you need Gluten Free Muffins), these banana oatmeal muffins are THE ONE.

How to Make Banana Oatmeal Muffins

These healthy, gluten-free banana oatmeal muffins use basic ingredients that you probably have on hand right now, all whizzed up in the blender.

They are ultra-moist, healthy, and wholesome.

The Ingredients

• Bananas. Those brown bananas may have been shunned from topping your Steel Cut Oats, but they were destined for banana oatmeal muffin (or Healthy Banana Bread) greatness. No need for mashed bananas, the blender does it all.
• Oats. My healthy, gluten-free, and fiber-filled swap for flour. The blender does all the work grinding the oats into coarse oat flour (as seen in Healthy Oatmeal Muffins and Banana Oatmeal Pancakes). Old fashioned rolled oats and quick oats both work here. Do not use steel cut oats, which won’t soften or blend (save those for Overnight Steel Cut Oats instead).
• Greek Yogurt. Keep these muffins low in fat and high in moisture while also packing in a little protein.
• Chocolate Chips. Of course, chocolate chips are always delicious!

• Eggs. Add just enough fat to keep these muffins soft and moist and provide the batter with essential structure.
• Honey. Naturally sweetens the muffins and infuses them with a light honey flavor.
• Vanilla Extract. Throwing in a teaspoon vanilla extract is never a bad idea for any baked good.
• Baking Powder + Baking Soda. Act as leaveners to help the muffins rise.

The Directions

1. Place all of the ingredients (other than mix-ins) into the blender.

2. Blend until smooth.

3. Stir in any mix-ins.

4. Transfer to a greased standard-size muffin tin and sprinkle on any toppings.

5. Bake banana oatmeal muffins at 400 degrees F until golden and toothpick comes out clean when inserted into the center. Remove, let cool, and ENJOY!

Storage Tips

• To Store. Place muffins in a paper towel-lined, airtight container and store at room temperature on counter for up to 4 days.
• To Freeze. Wrap muffins individually in plastic wrap and place them in an airtight freezer-safe storage container for up to 2 months.

What to Serve with Banana Oatmeal Muffins

These banana oatmeal muffins are a healthy snack for toddlers and adults alike (and everyone in between). For a full breakfast, here are a few ideas of what to serve with banana oatmeal muffins.

• Smoothie. Like superpowers in a cup, this Green Smoothie will start your day off strong.
• Smoothie Bowl. A fun variation on a smoothie, it is sprinkled with favorite toppings and then scooped with a spoon, rather than sipped through a straw.
• Eggs. For more of a protein punch, pair your muffins with Egg White Frittata or Instant Pot Boiled Eggs.

Recommended Tools to Make Banana Oatmeal Muffins

• Blender. It’s much more affordable than many high-powered blenders and purées even thick smoothies (and muffins!) quickly and easily.
• Muffin Pan. It’s durable, easy to clean, and comes with a lid so that you can easily transport the muffins too. If you don’t need a lid, this muffin pan is top-notch.
• Measuring Cups. These heavy-duty measuring cups clean beautifully and store easily with their magnetic handles.

So, bust out your blender. It’s time to find out what this flourless banana oatmeal muffins fervor is all about.

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Banana Oatmeal Muffins

With no flour, no butter, and no oil, these blender banana oatmeal muffins with chocolate chips are moist, healthy, gluten free, and tasty!

Course Breakfast

Cuisine American

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 40 minutes minutes

Servings 12 muffins

Calories 158kcal

Author Erin Clarke / Well Plated

Ingredients

• 2 cups old fashioned rolled oats quick cooking or old fashioned
• 2 large bananas very ripe
• 2 large eggs
• 1 cup plain nonfat Greek yogurt
• 2 to 3 tablespoons honey (you may adjust the amount to suit your preferences for sweetness)
• 1 1/2 teaspoons baking powder I prefer aluminum free
• 1/2 teaspoon baking soda
• 1/2 teaspoon pure vanilla extract
• 1/8 teaspoon kosher salt
• Up to 1/2 cup mix-ins: chocolate chips mini or regular, chopped dark chocolate, nuts, dried cranberries, or blueberries (fresh or frozen and rinsed)

Instructions

• Preheat the oven to 400°F. Lightly grease a 12-cup standard muffin tin or line with paper liners. If using liners, lightly grease them as well. Set aside.
• Place all of the ingredients but the mix-ins in a blender or the bowl of a food processor fitted with the steel blade: oats, bananas, eggs, Greek yogurt, honey, baking powder, baking soda, vanilla extract, and salt. Blend or process on high, stopping to scrape down and stir the ingredients once or twice as needed, until the batter is smooth and the oats have broken down almost completely; about 3 minutes.
  
• By hand, stir in the mix-ins. If the batter is warm from the appliance’s motor, the chocolate chips may melt and swirl as they are stirred. If this bothers you, let the batter cool for 10 minutes before adding them.
  
• Divide the batter among the prepared muffin cups, filling each no more than three-quarters of the way to the top. Sprinkle with additional chocolate chips or nuts as desired.
  
• Bake for 15 minutes, until the tops of the muffins are set and a toothpick inserted in the center comes out clean. Place the pan on a wire rack and let the muffins cool in the pan for 10 minutes. They will deflate but still taste delicious. Remove from the pan and enjoy!
  

Video

Notes

• TO STORE: Place muffins in a paper towel-lined storage container and store at room temperature for up to 4 days. Don’t miss my How to Store Muffins for more tips.
• TO FREEZE: Wrap muffins individually in plastic wrap and place them in an airtight freezer-safe storage container for up to 2 months.

Nutrition

Serving: 1muffin with mini chocolate chips | Calories: 158kcal | Carbohydrates: 28g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 33mg | Potassium: 220mg | Fiber: 2g | Sugar: 15g | Vitamin A: 77IU | Vitamin C: 2mg | Calcium: 62mg | Iron: 1mg

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