There’s something magical about a slow morning when the smell of bacon and syrup fills the kitchen. These Thick & Stuffed Pancakes take your classic stack and turn them into something unforgettable, with fluffy layers of golden pancake wrapped around smoky bacon, melted cheddar, and soft, buttery eggs. Every bite hits that perfect balance of sweet and savory, making breakfast feel extra special.

Why You’re Going to Love This Recipe

• Sweet meets savory – A dreamy blend of crispy bacon, melted cheddar, and syrupy sweetness in every forkful.
• Hearty and satisfying – These pancakes are thick, rich, and loaded with breakfast favorites all in one bite.
• Perfect for brunch – A show-stopping recipe that’s simple to make but feels indulgent enough for a weekend treat.
• Customizable – Add sausage, different cheeses, or even a drizzle of hot honey for a twist.

Ingredients

Pancake Batter

• Hungry Jack pancake and waffle mix
• Whole milk

Fluffy Eggs

• Large eggs, beaten
• Unsalted butter
• Salt
• Pepper

Filling

• Mild cheddar, shredded
• Thick cut bacon, cooked and chopped
• Hungry Jack original syrup, plus more for serving
• Unsalted butter, for cooking

Instructions

Fluffy Eggs

• To a pan over medium low heat, add butter. Once melted, pour in the beaten eggs and gently move them around the pan, bringing the outside toward the center until large curds start to form.
• Season with salt and pepper and cook until the eggs are fluffy. Set aside.

Pancake Batter

• In a large bowl, combine all ingredients listed under “Pancake Batter” and stir until incorporated. Set aside.

Assemble

• To a small (8-inch) pan over low heat, add a few tablespoons of unsalted butter.
• Once melted and slightly bubbling, add enough batter to cover the bottom of the pan.
• Add a drizzle of syrup, the fluffy eggs, crispy bacon, and shredded cheddar.
• Top with just enough batter to cover the ingredients.
• Allow to cook for 5 to 6 minutes. Once the edges are set and small bubbles start to form through the batter, carefully flip and cook on the other side for 4 to 5 minutes.
• Once cooked through, serve immediately with butter and more syrup.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm them in a skillet over low heat or in the microwave until heated through. For a crispier texture, reheat in a toaster oven or air fryer for a few minutes.

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Thick & Stuffed Pancakes

There’s something magical about a slow morning when the smell of bacon and syrup fills the kitchen. These Thick & Stuffed Pancakes take your classic stack and turn them into something unforgettable, with fluffy layers of golden pancake wrapped around smoky bacon, melted cheddar, and soft, buttery eggs. Every bite hits that perfect balance of sweet and savory, making breakfast feel extra special.

Author kingcooks

Equipment

• 8 inch pan

Ingredients

• 1 cup mild cheddar shredded
• 2 cups cooked thick cut bacon chopped
• 1/4 cup Hungry Jack original syrup plus more for serving
• Unsalted butter for cooking

Fluffy Eggs

• 4-5 large eggs beaten
• 2 tbsp unsalted butter
• 1/2 tsp salt
• 1/2 tsp pepper

Pancake Batter

• 2 cups Hungry Jack pancake and waffle mix
• 1 1/2 cup whole milk

Instructions

Fluffy Eggs

• To a pan over medium low heat add butter. Once the butter is melted, pour in the beaten eggs and gentle move around the pan bringing the outside into the center until large curds start to form.
• Season with salt and pepper and cook until the eggs are fluffy.

Pancake Batter

• In a large bowl combine all ingredients listed under “Pancake Batter” and stir until incorporated. Set aside.

Assemble

• To a small (8 inch pan) over low heat add a few tablespoons of unsalted butter.
• Once melted and slightly bubbling add enough batter to cover the bottom of the pan.
• Then, add a drizzle of syrup, the fluffy eggs, crispy bacon and shredded cheddar.
• Top with just enough batter to cover the ingredients.
• Allow to cook for 5-6 mins. Once the edges are set and small bubbles start to form through the batter, flip and cook on the other side for 4-5 minutes.
• Once cooked through serve immediately with butter and more syrup. Enjoy!

There’s a certain kind of morning that calls for something special, not rushed or routine, but intentional and indulgent. The kind where you take your time in the kitchen, savoring the slow rhythm of breakfast. That’s exactly where this Jumbo Crab Omelette comes in. I remember the first time I made it on a quiet Sunday, windows cracked open to the sound of waves in the distance. The aroma of sautéed onions and bell peppers filled the air, followed by that unmistakable sweetness of crab meat hitting a warm pan. By the time the creamy crab gravy was spooned over the fluffy omelette, it felt less like breakfast and more like a small celebration, one that started and ended at the table.

Why You’re Going to Love This Recipe

• Luxurious yet easy: Feels like a gourmet brunch but comes together with simple, everyday steps.
• Layers of flavor: From the buttery crab filling to the creamy gravy poured over top, every bite is rich and balanced.
• Perfect for special mornings: Whether it’s a slow Sunday, a birthday breakfast, or just because, this omelette sets the tone for something memorable.

Ingredients

Crab Filling
Crab meat
Onions, diced
Bell peppers, diced
Salt
Black pepper
Olive oil, for cooking

Fluffy Omelette
Eggs
Heavy whipping cream
Green onions
Salt, to taste

Jumbo Crab Gravy
Jumbo lump crab meat
Heavy whipping cream
Seafood stock
Onions, diced
Bell peppers, diced
Flour
Parsley, dried
Salt
Black pepper
Unsalted butter, for cooking

Garnish
Green onions, chopped
Parsley, chopped

Instructions

Crab Filling

• To a pan over medium heat, add olive oil and sauté the onions and bell peppers for 3 to 4 minutes.
• Cook until the onions start to brown around the edges.
• Lower the heat and add in the crab meat. Stir to combine, then set aside.

Jumbo Crab Gravy

• To a pan over medium heat, add butter and sauté the onions and bell peppers for 3 to 4 minutes.
• Add flour and cook for 1 to 2 minutes, or until all the flour is absorbed.
• Deglaze the pan with seafood stock, then pour in heavy whipping cream.
• Stir to combine and gently fold in the jumbo lump crab meat. Once fully incorporated, set aside.

Fluffy Omelette

• To a pan over low heat, add a few tablespoons of unsalted butter.
• While it melts, beat together the eggs and heavy whipping cream until light and airy.
• Pour the egg mixture into the pan. Working from the outside in, gently move the eggs toward the center as they set.
• Once the eggs form a soft base, add the crab filling and some green onions to the center.
• Fold the edges toward the center to cover the filling, then fold over and plate.

Assemble

• Once plated, pour a generous amount of jumbo crab gravy over the top.
• Garnish with chopped green onions and parsley. Serve immediately and enjoy.

Storage and Reheating

Store any leftover omelette and crab gravy separately in airtight containers in the refrigerator for up to 2 days. Reheat the omelette gently in a buttered skillet over low heat, and warm the gravy in a saucepan, adding a splash of cream or seafood stock if it thickens too much.

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Jumbo Crab Omelette

There’s something undeniably indulgent about a breakfast that feels like it belongs at a seaside café…this Jumbo Crab Omelette delivers just that. Soft, pillowy eggs cradle a buttery crab filling, while a rich, creamy gravy loaded with jumbo lump crab drapes over the top. Every bite is luxurious yet comforting, blending coastal flavor with brunch elegance in the most satisfying way.

Course Breakfast, brunch

Cuisine American, French

Keyword jumbo crab, omelette

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 2 people

Author kingcooks

Ingredients

Crab Filling

• 8 oz crab meat
• 1/4 cup onions diced
• 1/4 cup bell peppers diced
• 1/4 tsp salt
• 1/4 tsp black pepper
• Olive oil for cooking

Fluffy Omelette

• 4 large eggs
• 1/4 cup heavy whipping cream
• 2 tbsp green onions
• Salt to taste

Jumbo Crab Gravy

• 8 oz jumbo lump crab meat
• 2 cups heavy whipping cream
• 1 cup seafood stock
• 1/4 cup onions diced
• 1/4 bell peppers diced
• 2 tbsp flour
• 1 tsp parsley dried
• 1 tsp salt
• 1 tsp black pepper
• Unsalted butter for cooking

Garnish

• Green onions chopped
• Parsley chopped

Instructions

Crab Filling

• To a pan over medium heat, add some olive oil and sauté the onions and bell peppers for 3-4 minutes.
• Cook until the onions start to brown around the edges.
• Lower the heat to low, and add in the crab meat. Stir to combine then set aside.

Jumbo Crab Gravy

• To a pan over medium heat add butter and sauté the onions and bell peppers for 3-4 minutes.
• Add flour and cook for 1-2 minutes or until all the flour is absorbed. Deglaze the pan with seafood stock.
• Then pour in heavy whipping cream. Continue to stir to combine and gently fold in the jumbo lump crab meat.
• Once fully incorporated, set aside.

Fluffy Omelette

• To a pan over low heat, add a few tablespoons of unsalted butter.
• While that melts, beat together the eggs and heavy whipping cream until light and airy.
• Pour the beaten egg mixture into the pan. Working from the outside, gently move the eggs to the center as they set.
• Continue to do so until the eggs form a healthy base.
• Add the crab filling to the center with some green onions. Then, gently fold the ends to the center to cover the filling in the middle. Fold over and plate.

Assemble

• Once plated, pour a healthy amount of the jumbo crab gravy over the top.
• Garnish with green onions and parsley. Serve immediately and enjoy!

Stuffed Brioche Breakfast French Toast (WATCH HERE)

If breakfast is the most important meal of the day, this stuffed brioche French toast makes it the most indulgent too. Thick slices of buttery brioche are filled with fluffy scrambled eggs, savory sausage, and melty cheese, then dipped in a cinnamon-kissed batter and cooked until golden. Each bite is rich, comforting, and perfectly balanced by a drizzle of warm maple syrup. It’s everything you love about a hearty breakfast, tucked neatly into one irresistible slice.

Why You’re Going to Love This Recipe

• The ultimate breakfast mashup – It’s French toast and a breakfast sandwich all in one.
• Perfectly balanced flavors – Buttery brioche, savory sausage, creamy eggs, gooey cheese, and just the right touch of maple syrup.
• Make-ahead friendly – The filling can be prepped in advance, so all that’s left is stuffing and cooking.
• Crowd-pleaser – Whether it’s brunch with friends or a cozy weekend breakfast, this recipe is guaranteed to impress.

Ingredients You’ll Need

• Thick slices of brioche bread
• Cheddar cheese and American cheese
• Breakfast sausage patties
• Eggs, butter, salt, and pepper (for fluffy scrambled eggs)
• Milk, eggs, brown sugar, orange zest, and cinnamon (for French toast batter)
• Maple syrup, for serving

How to Make It

1. Cook the eggs – Gently scramble eggs in butter until light and fluffy, then season with salt and pepper.
2. Make the filling – Combine the scrambled eggs with chopped sausage and both cheeses.
3. Prepare the batter – Whisk together milk, eggs, brown sugar, orange zest, and cinnamon.
4. Stuff the brioche – Cut an opening into each slice of bread and carefully fill with the breakfast mixture.
5. Cook the French toast – Dip each stuffed slice into the batter, then cook in a buttered pan until golden brown on both sides.
6. Serve – Drizzle with maple syrup and enjoy immediately.

Storage Suggestions

• Refrigerate – Store leftovers in an airtight container in the fridge for up to 2 days.
• Reheat – Warm in a buttered skillet or in the oven at 325°F until heated through. Avoid the microwave so the bread doesn’t get soggy.
• Freeze – Wrap tightly in foil and freeze for up to 1 month. Reheat from frozen in the oven until warmed through.

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Breakfast Stuffed French Toast

If breakfast is the most important meal of the day, this stuffed brioche French toast makes it the most indulgent too. Thick slices of buttery brioche are filled with fluffy scrambled eggs, savory sausage, and melty cheese, then dipped in a cinnamon-kissed batter and cooked until golden. Each bite is rich, comforting, and perfectly balanced by a drizzle of warm maple syrup. It’s everything you love about a hearty breakfast, tucked neatly into one irresistible slice.

Course Breakfast, brunch

Cuisine American

Keyword breakfast, eggs, french toast, sausage

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Servings 6 slices

Author kingcooks

Ingredients

• 5-6 slices brioche about 1 1/2 to 2 inches thick
• 1 cup mild cheddar cheese shredded
• 6 slices American cheese chopped
• 5-6 breakfast sausage patties cooked and chopped
• Butter for cooking
• Maple syrup for serving

Fluffy Eggs

• 4-5 large eggs beaten
• 2 tbsp unsalted butter
• 1/2 tsp salt
• 1/2 tsp pepper

French Toast Batter

• 1/2 cup milk
• 2 large eggs
• 1 tsp brown sugar
• 1 tsp orange zest
• 1/2 tsp cinnamon

Instructions

Fluffy Eggs

• To a pan over medium low heat add butter. Once the butter is melted, pour in the beaten eggs and gentle move around the pan bringing the outside into the center until large curds start to form.
• Season with salt and pepper and cook until the eggs are fluffy.

Breakfast Filling

• Once the eggs are cooked, transfer to a bowl with the cooked breakfast sausage, American cheese and cheddar cheese. Gently mix together and set aside.
• French Toast Batter
• To a bowl, add all ingredients listed under “French Toast Batter.” Beat until fully incorporated and set aside.

Assemble

• Make an opening through the bottom of each slice of brioche. Be careful not to cut through the bread.
• Stuffed the opening of each slice with the breakfast filling and gently press around the opening to seal.
• Heat a pan over medium low heat and add a few tabs of butter.
• Dip each stuffed slice of brioche into the French toast batter making sure it’s evenly coated.
• Once the butter is melted, add the battered stuffed brioche to the pan. Cook on both sides for 2-3 minutes until the golden brown and the center is heated through.
• Work in batches to insure all the stuffed slices aren’t over saturated.
• Serve immediately with a side of maple syrup and enjoy!

Flaky, buttery croissants filled with creamy, cheesy buffalo chicken dip—this is the ultimate snack you didn’t know you needed. Each bite delivers the perfect balance of spice, tang, and indulgence, wrapped in a golden, crispy shell. A final brush of ranch garlic butter ensures a savory, garlicky finish that makes them absolutely irresistible. Whether you’re serving these up for game day, a party, or just a snackable treat, these buffalo chicken dip croissants won’t last long!

Why You’re Going to Love This Recipe

• Flaky, Buttery Goodness – Buttery croissants bake up crisp on the outside, while staying soft and tender inside.
• Spicy, Creamy Buffalo Chicken Filling – A luscious blend of shredded chicken, cream cheese, mozzarella, cheddar, ranch, and hot sauce.
• Garlicky Ranch Butter Finish – A rich, herby butter brushed on before and after baking for extra flavor.
• Crowd-Pleasing & Easy to Make – Simple to prep, bake, and serve—perfect for any occasion.

How to Make Buffalo Chicken Dip Croissants (VIDEO)

Prepare the Ranch Garlic Butter

Mix together melted butter, ranch seasoning, and minced garlic. Set aside.

Make the Buffalo Chicken Dip Filling

Combine shredded chicken, softened cream cheese, mozzarella, cheddar, ranch dressing, buffalo sauce, minced chives, and pepper in a bowl. Stir until smooth and fully incorporated. Transfer to a piping bag or a zip-top bag with the corner cut off.

Assemble the Croissants

Make several shallow cuts along the tops of each croissant, being careful not to slice all the way through. Pipe the buffalo chicken dip filling into the openings, stuffing them as much as possible.

Bake to Perfection

Brush each stuffed croissant with the ranch garlic butter and place them on a parchment-lined baking sheet. Bake in a preheated oven until golden brown and warmed through.

Finishing Touches

Once out of the oven, brush on any remaining ranch garlic butter and garnish with fresh chives. Serve warm with ranch dressing on the side for dipping.

Storage & Reheating

• Storage: Store any leftovers in an airtight container in the refrigerator.
• Reheating: Warm in the oven at a low temperature to crisp them back up, or use an air fryer for a quick refresh.

These Buffalo Chicken Dip Croissants are savory, spicy, cheesy, and incredibly satisfying. Serve them fresh and watch them disappear—just like that!

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Buffalo Chicken Dip Croissants

Flaky, buttery croissants meet creamy, spicy buffalo chicken in this irresistible twist on a classic flavor combo. Stuffed with a rich blend of shredded chicken, cream cheese, melty mozzarella, and sharp cheddar, these croissants deliver the perfect balance of heat and tang, all wrapped in a golden, crispy shell. A finishing touch of ranch garlic butter takes every bite to the next level—savory, garlicky, and utterly indulgent. Serve them warm with a side of ranch for dipping, and watch them disappear in no time!

Course Appetizer, brunch, Main Course

Cuisine American

Keyword appetizers, buffalo chicken dip, croissants

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Servings 6

Author kingcooks

Ingredients

• 6-8 croissants
• 1 cup ranch dressing for dipping

Buffalo Chicken Dip Filling

• 16 oz cream cheese softened
• 2 cups shredded chicken cooked
• 1 cup mozzarella cheese shredded
• 1 cup mild cheddar cheese shredded
• 1/2 cup ranch dressing
• 1/4 cup buffalo hot sauce
• 1/4 cup chives minced
• 1 tsp pepper

Ranch Garlic Butter

• 6 tbsp butter melted
• 1 tbsp ranch dry seasoning
• 1 tsp garlic minced

Garnish

• Chives minced

Instructions

Ranch Garlic Butter

• Mix together the ingredients listed under “Ranch Garlic Butter “and set aside.

Buffalo Chicken Dip Filling

• In a bowl add all the ingredients listed under “Buffalo Chicken Dip Filling.”
• Once thoroughly mixed, transfer to a pipping bag and set aside.
• TIP: no pipping bag no problem! Just simply transfer to a ziplock plastic bag and cut the tip off of one end.

Assemble

• Make 4-5 shallow cuts through each croissant making sure not to cut all the way through.
• Fill the openings in the croissants with the Buffalo Chicken Dip Filling to the best of your ability.
• Brush on the ranch garlic butter and transfer the stuffed croissants to a parchment lined baking sheet. Place on the middle rack of a preheated oven at 350F.
• Bake for 10-12 minutes or until the tops are golden brown and the filling is warmed through.
• Once baked, top with remaining ranch garlic butter and green onion.
• Serve while warm and enjoy!

Crab Dip Croissants

Flaky croissants stuffed with rich, cheesy crab dip and brushed with garlic butter—these indulgent bites are perfect for brunch, game day, or any occasion that calls for something irresistibly delicious.

Why You’re Going to Love This Recipe

• Decadent and flavorful – Buttery croissants filled with creamy crab dip, sharp cheddar, and Old Bay seasoning create the perfect balance of richness and spice.
• Easy yet impressive – A simple recipe that looks and tastes like something from a high-end bakery.
• Perfect for any occasion – Serve these at brunch, as an appetizer, or as a show-stopping snack.
• Garlic butter magic – A golden, crispy finish with a garlicky glaze makes every bite even more irresistible.

How to Make Crab Dip Croissants (VIDEO)

Prepare the Garlic Butter
Mix together melted butter, minced garlic, and salt, then set it aside.

Make the Crab Dip Filling
Combine softened cream cheese, shredded cheeses, mayo, minced shallot, fresh herbs, Worcestershire sauce, garlic, Old Bay seasoning, and pepper. Fold in the lump crab meat gently to keep it intact. Transfer the mixture to a piping bag (or a ziplock bag with the tip cut off).

Stuff the Croissants
Make several shallow cuts across each croissant, ensuring you don’t slice all the way through. Pipe the crab dip filling into the openings, stuffing as much as possible.

Bake to Perfection
Brush the tops with garlic butter and place them on a parchment-lined baking sheet. Bake in a preheated oven until golden brown and warmed through.

Finish and Serve
Once out of the oven, brush with more garlic butter and sprinkle with fresh chives. Serve warm and enjoy!

Reheating Tips

• Oven – Warm in a low-temperature oven until heated through to maintain crispiness.
• Air Fryer – A quick blast at a low setting will revive the flakiness.
• Microwave – Use short intervals to prevent the croissants from becoming too soft.

Storage Suggestions

• Refrigerate – Store leftovers in an airtight container for a few days.
• Freeze – Wrap individually and freeze for a longer shelf life. Reheat in the oven for best results.

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Crab Dip Croissant

Flaky croissants meet creamy, indulgent crab dip in this irresistible recipe that’s perfect for brunch, game day, or any occasion that calls for something decadently delicious. The rich, cheesy filling is packed with tender lump crab, sharp cheddar, and a hint of Old Bay, while a garlic butter glaze takes every bite over the top. Whether you’re serving these as an appetizer or savoring them as a meal, one thing’s for sure—you won’t be able to stop at just one.

Course Appetizer, Breakfast, brunch, lunch

Cuisine American

Keyword brunch, crab dip, croissants

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Servings 6

Author kingcooks

Ingredients

• 6-8 croissants

Crab Dip Filling

• 16 oz cream cheese softened
• 8 oz lump crab meat
• 4 oz claw crab meat
• 1/2 cup mozzarella shredded
• 1/2 cup sharp white cheddar shredded
• 1/4 cup mayo
• 1/4 cup shallot minced
• 1 tbsp parsley freshly chopped
• 1 tbsp chives minced
• 1 tsp Worcestershire sauce
• 1 tsp garlic paste or minced
• 1 tsp old bay seasoning
• 1 tsp pepper

Garlic Butter

• 5 tbsp unsalted butter melted
• 1 tsp garlic minced
• 1/4 tsp salt

Garnish

• Chives minced

Instructions

Garlic Butter

• Mix together the ingredients listed under “Garlic Butter “and set aside.

Crab Dip Filling

• In a bowl add all the ingredients listed under “Crab Dip Filling” EXCEPT for the jumbo lump crab meat and mix thoroughly. Once combined, fold in the jumbo lump crab meat.
• Once thoroughly mixed, transfer to a pipping bag and set aside.
• TIP: no pipping bag no problem! Just simply transfer to a ziplock plastic bag and cut the tip off of one end.

Assemble

• Make 4-5 shallow cuts through each croissant making sure not to cut all the way through.
• Fill the openings in the croissants with the Crab Dip Filling to the best of your ability.
• Brush on the garlic butter and transfer the stuffed croissants to a parchment lined baking sheet. Place on the middle rack of a preheated oven at 350F.
• Bake for 10-12 minutes or until the tops are golden brown and the filling is warmed through.
• Once baked, topped with remaining garlic butter and chives.
• Serve while warm and enjoy!

Flaky, buttery croissants stuffed with a rich, creamy filling loaded with crispy bacon, gooey cheese, and a kick of jalapeño, all brushed with garlicky butter and baked until golden brown. These croissants are pure indulgence, perfect for brunch, game days, or anytime you need a crave-worthy bite.

Why You’re Going to Love This Recipe

• Savory, cheesy, and slightly spicy – The perfect balance of rich flavors and textures.
• Quick and easy – Minimal prep with simple ingredients that come together effortlessly.
• Great for any occasion – Whether it’s a weekend brunch or a party appetizer, these croissants always impress.
• Customizable – Adjust the spice level, switch up the cheeses, or add your own twist to the filling.

Ingredients You’ll Need

For the Filling: A creamy mixture of softened cream cheese, crispy bacon, shredded cheddar and mozzarella, diced jalapeños, minced shallots, chives, and garlic, seasoned to perfection.

For the Garlic Butter: Melted butter infused with garlic and a touch of salt for brushing over the croissants.

For the Garnish: Fresh chives add a pop of color and an extra layer of flavor.

How to Make Bacon Jalapeño Croissants

1. Prepare the Garlic Butter – Mix melted butter with garlic and salt, then set it aside.
2. Make the Filling – Combine cream cheese, bacon, cheeses, jalapeños, shallots, chives, garlic, and seasonings in a bowl until smooth.
3. Fill the Croissants – Cut shallow slits in each croissant, being careful not to slice all the way through. Pipe or spoon the filling into each opening.
4. Brush and Bake – Generously brush the croissants with garlic butter and bake until golden brown and crispy.
5. Finish and Serve – Once baked, brush with more garlic butter, sprinkle with chives, and enjoy warm.

Storage & Reheating Tips

• To store: Keep leftovers in an airtight container in the fridge.
• To reheat: Warm in the oven for a few minutes to restore their crispiness.
• Freezing option: Assemble and freeze unbaked croissants, then bake straight from frozen, adding a few extra minutes.

More Irresistible Recipes to Try

If you love these Bacon Jalapeño Croissants, try these next:

• Cheddar Bay Biscuit Seafood Pot Pie – A creamy seafood filling wrapped in buttery biscuit goodness.
• Salmon Stuffed Croissants – Flaky croissants filled with a luscious smoked salmon mixture.
• Chinese Takeout Wings – Crispy, flavorful wings with a restaurant-style glaze.

These croissants are guaranteed to be a hit—crispy, cheesy, and packed with flavor. Let me know if you make them!

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Bacon Jalapeño Croissants

Flaky croissants meet creamy, smoky, and spicy perfection in this indulgent recipe. Stuffed with a luscious blend of cream cheese, crispy bacon, gooey cheddar and mozzarella, and a kick of jalapeño, these croissants are pure comfort. Brushed with a garlicky butter glaze and baked until golden, they’re an effortless way to elevate any breakfast, brunch, or snack spread. Whether you’re serving them fresh out of the oven or savoring every last bite, these croissants deliver bold flavor in every layer.

Course Appetizer, Breakfast, Snack

Cuisine American

Keyword bacon, croissants, jalapeno, poppers

Prep Time 10 minutes minutes

Author kingcooks

Ingredients

• 4-6 croissants

Bacon Jalapeño Filling

• 8 oz cream cheese softened
• 1/2 cup bacon cooked and chopped
• 1/2 cup mild cheddar cheese shredded
• 1/2 cup mozzarella cheese shredded
• 2 tbsps jalapeño peppers diced
• 1 tbsp shallot minced
• 1 tbsp chives minced
• 1 tsp garlic minced
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp sugar

Garlic Butter

• 5 tbsp unsalted butter melted
• 1 tsp garlic minced
• 1/4 tsp salt

Garnish

• Chives minced

Instructions

Garlic Butter

• Mix together the ingredients listed under “Garlic Butter “and set aside.

Bacon Jalapeño Filling

• In a bowl add all the ingredients listed under “Bacon Jalapeño Filling” and mix thoroughly until well combined.
• Once thoroughly mixed, transfer to a pipping bag and set aside.
• TIP: no pipping bag no problem! Just simply transfer to a ziplock plastic bag and cut the tip off of one end.
• Make 4-5 shallow cuts through each croissant making sure not to cut all the way through.
• Fill the openings in the croissants with the bacon jalapeño filling to the best of your ability.
• Brush on the garlic butter and transfer the stuffed croissants to a parchment lined baking sheet. Place on the middle rack of a preheated oven at 350F.
• Bake for 10-12 minutes or until the tops are golden brown.
• Once baked, topped with remaining garlic butter and chives.
• Serve while warm and enjoy!

There’s something undeniably comforting about starting your day with a dish that feels like a warm embrace. This Breakfast Pot Pie layers all your favorite breakfast staples—fluffy eggs, sautéed veggies, hearty sausage gravy, and a golden biscuit crust—into individual ramekins, making every bite a delightful mix of textures and flavors. Whether you’re hosting brunch or treating yourself to a cozy morning indulgence, this recipe delivers the ultimate satisfaction.

Why You’ll Love This Recipe

• Comfort in Every Bite: Classic breakfast flavors in one dish, topped with buttery biscuits.
• Easy to Customize: Use your favorite veggies or swap out sausage for bacon or mushrooms.
• Perfect for Entertaining: Individual servings make for a stunning brunch centerpiece.
• Make-Ahead Friendly: Prep the components ahead and bake fresh for an effortless morning.

Ingredients

This recipe includes:

• Fluffy eggs
• Sautéed bell peppers and onions
• Creamy sausage gravy
• A flaky honey butter biscuit topping

For a homemade biscuit option, check out my buttermilk biscuit recipe for soft, buttery biscuits that pair perfectly with this dish.

Instructions (VIDEO)

1. Sauté the Veggies:
   Heat oil in a pan over medium heat. Sauté chopped bell peppers and onions with salt and pepper until golden. Set aside.
2. Cook the Sausage Gravy:
   In the same pan, brown breakfast sausage until crispy. Add flour, stir, and slowly whisk in heavy cream. Simmer until thickened. Season with salt and pepper. Set aside.
3. Make the Honey Butter Biscuit Topping:
   Combine biscuit mix with milk until a shaggy dough forms. Avoid overmixing.
4. Prepare Fluffy Eggs:
   Whisk eggs, then cook gently in butter and olive oil over low heat, stirring to create soft curds. Season lightly.
5. Assemble the Pot Pies:
   Preheat the oven to 425°F. In individual ramekins, layer scrambled eggs, sautéed veggies, shredded cheddar, and sausage gravy. Top with biscuit dough and spread evenly.
6. Bake and Serve:
   Place ramekins on a baking sheet and bake until the biscuit topping is golden, about 18–20 minutes. Brush with honey butter as soon as they come out of the oven and serve warm.

Storage & Reheating Tips

• Storage: Cool completely, then cover and refrigerate for up to three days.
• Reheating: Warm in the oven at 350°F until heated through. For quicker reheating, microwave individual portions for 2–3 minutes, then crisp up the biscuit topping in the oven.

This Breakfast Pot Pie is the kind of meal that turns a simple morning into something extraordinary. Whether it’s the flaky biscuit crust brushed with honey butter or the savory layers beneath, you’ll savor every forkful. Try it for your next brunch or breakfast-for-dinner treat, and you’ll see why it’s destined to become a favorite!

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Breakfast Pot Pie

There’s nothing like waking up to the comforting embrace of a warm, flaky breakfast pot pie. This recipe takes all your morning favorites—fluffy scrambled eggs, savory sausage gravy, and sautéed veggies—and layers them under a golden honey butter biscuit topping that’s just the right touch of sweet. Individually baked in ramekins, these mini pot pies are perfect for cozy mornings, brunch gatherings, or whenever breakfast feels like the best way to start your day.

Course Breakfast, brunch

Cuisine American

Keyword breakfast, omelette, sausage gravy

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Author kingcooks

Equipment

• 6-6oz ramekins

Ingredients

• 2 cups mild cheddar shredded

Sautéed Veggies

• 1 cup bell peppers chopped
• 1/2 cup onion chopped
• 1/2 tsp salt
• 1/2 tsp pepper
• Oil for cooking

Sausage Gravy

• 8 oz breakfast sausage
• 2 1/2 cups heavy cream
• 2 tbsp flour
• 1 tsp salt
• 1 tsp pepper

Honey Butter Biscuit Topping

• 1 box red lobster honey butter biscuit mix 11.36oz
• 3/4 cup milk

Honey Butter

• 1/2 stick butter softened
• 1 tbsp honey
• Pinch of salt

Fluffy Eggs

• 6-7 large eggs beaten
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp pepper

Instructions

Sautéed Veggies

• In a pan over medium heat add oil, the chopped bell peppers and onions. Season with salt and pepper.
• Cook until the veggies start to brown, about 3-4 minutes.
• Once browned, set aside.

Sausage Gravy

• In the same pan, add the breakfast sausage. As it cooks, break up the meat into pieces size pieces.
• Cook until the sausage is crispy and browned. This should take 5-6 minutes.
• Add in the flour and stir to combine. Once the flour is absorbed, add the heavy cream and season with salt and pepper.
• Allow the sauce to cook and thicken for 2-3 minutes.
• Once the right consistency is reached, remove from heat and set aside.

Honey Butter Biscuit Topping

• To a bowl add the dry biscuit mix and milk. Using a fork, mix together until the dough starts to form. Be care not to over mix here. You really just need to stir enough to get a shaggy dough.

Honey Butter

• In a small bowl, mix together all ingredients listed under “Honey butter” and set aside.

Fluffy Eggs

• To a pan over low heat, add olive oil and butter.
• Once the is melted and bubbling slightly, pour in the beaten eggs.
• Using a spatula, gently move the beaten eggs around until curdles start to form.
• Continue until the curdles get larger, then season with salt and pepper. Mix just until the eggs are almost set and glossy.

Assemble

• Pre-heat oven to 425F.
• Add a nice layer of eggs to the bottom of each ramekin. Followed by the sautéed veggies, shredded cheddar and the sausage gravy.
• Top with the prepared biscuit dough. Spread out evenly and place each ramekin on a baking sheet.
• Bake until the biscuit topping is cooked through and golden brown, about 18-20 minutes.
• As soon as they come out of the oven, brush on the honey butter and serve. Enjoy!

There’s nothing quite like the comforting aroma of simmering apples and spices filling your kitchen. This homemade apple butter is a perfect way to savor fall’s best flavors. With just a few simple ingredients, you can create a smooth, rich spread that pairs beautifully with your favorite bread, pancakes, or even stirred into yogurt. This recipe skips the hassle of peeling the apples, saving you time without sacrificing taste or texture.

Why You’re Going to Love This Recipe

• No peeling required: Leave the apple peels on for an easier, faster process without compromising the smooth texture.
• Deep, warm flavors: Dark brown sugar, cinnamon, and nutmeg come together to create a deeply spiced spread.
• Versatile uses: Spread it on toast, swirl into oatmeal, or use it as a topping for your morning waffles.
• Long-lasting: Store in the fridge and enjoy your homemade apple butter for weeks to come.

How to Make the Best Apple Butter at Home (VIDEO)

Ingredients:

• Apples (peeled or unpeeled)
• Dark brown sugar
• Water
• Cinnamon sticks (Ceylon if possible)
• Vanilla extract
• Nutmeg
• Lemon juice
• Salt

Start by washing and coring your apples before chopping them into pieces. The peels stay on for this recipe, cutting down on prep time. In a pot over medium heat, add the apples along with dark brown sugar, cinnamon sticks, nutmeg, and a splash of water. Allow the mixture to come to a boil, then cover and cook until the apples are incredibly soft and tender.

Once your apples have softened, use an immersion blender to blend everything until smooth. Add the vanilla extract, a bit of lemon juice, and some extra water as you blend to achieve that perfect texture. Let it simmer on low to reduce, stirring occasionally, until thickened to your liking. The rich apple butter will continue to thicken as it cools, resulting in a spreadable, smooth consistency that’s ready to enjoy.

Storage Suggestions

Store your apple butter in an airtight container in the fridge. It will stay fresh for several weeks and is perfect to have on hand for quick breakfasts or snacks. You can also freeze it if you want to keep it longer—just thaw it in the fridge overnight before using.

Ceylon Cinnamon vs. Other Cinnamon Types

One of the key ingredients in this recipe is cinnamon, and while you can use any cinnamon you have on hand, Ceylon cinnamon brings something special. Ceylon, also known as “true cinnamon,” has a subtle, sweeter flavor compared to the more common Cassia cinnamon, which has a spicier, stronger profile. Ceylon’s delicate taste enhances the apple butter without overpowering it, giving it a more nuanced and sophisticated flavor. If you don’t have Ceylon cinnamon available, regular cinnamon will work just fine, but using Ceylon can elevate the taste in a way that’s worth trying.

More Recipes You’ll Love

• Buttermilk Biscuits: fluffy and buttery homemade biscuits just like granny used to make them.

Final Thoughts

This homemade apple butter is a simple way to transform fresh apples into something truly special. Whether you spread it on toast, drizzle it over pancakes, or use it as a gift for loved ones, you’ll savor every bite. Enjoy!

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Homemade Apple Butter

There’s something irresistibly cozy about a jar of homemade apple butter. This velvety spread brings out the essence of autumn with each spoonful, blending warm spices, rich brown sugar, and perfectly soft apples. The best part? It’s simpler than you might think. With minimal effort, you’ll have a batch of smooth, sweet apple butter that’s perfect for spreading on toast, swirling into oatmeal, or gifting to friends. This recipe skips the peeling for an even easier process, but the result is still pure apple goodness. Let’s make your kitchen smell like fall!

Course Breakfast, brunch

Cuisine American

Keyword apple butter

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Author kingcooks

Ingredients

• 3-4 lbs apples
• 1 cup dark brown sugar packed
• 1 cup water
• 2 cinnamon sticks Ceylon if possible
• 2 tsp vanilla extract
• 1 tsp nutmeg ground
• 1 tsp lemon juice
• 1/2 tsp salt

Instructions

• If you chose to leave the peel on like I did, make sure to give the apples a good washing beforehand.
• I found that the peel didn’t make a difference in the end. I cut the step to save time and effort.
• Core and chop the apples into 1 inch pieces.
• Transfer to a pot over medium heat.
• To the pot, add dark brown sugar, 1/2 cup of water, cinnamon sticks, nutmeg and salt.
• Stir to incorporate all the ingredients and allow to come to a boil.
• Once a boil is achieved, cover and allow to cook until the apples are super soft, about 30-40 minutes.
• Once cooked, remove the cinnamon and lower the heat to low.
• Using an immersion blender, blend the apples until smooth. Half way through blending, add the remaining 1/2 cup of water, lemon juice and vanilla extract.
• Cover and allow to reduced for an additional 30 minutes until the apple butter is thick and most of the liquid has evaporated. Stir occasionally.
• If the mixture is watery after 30 minutes, allow it to reduce uncovered.
• The butter will also thicken as it cools.
• Once cooled and the perfect texture is achieved, transfer to an airtight container and place in the fridge until you’re ready to use. Enjoy!

Notes

Notes: can also replace the water used with apple juice. I decided to add a liquid to prevent the apples from burning as they cook down. I found it also helped with getting a smooth texture in the end.

Why Ceylon cinnamon?
This variety is grown in Sri Lanka and is often referred to as the “true” cinnamon. It has a more subtle cinnamon flavor with a citrusy hint.

There’s something magical about the combination of crispy fried chicken and buttery biscuits. These Chicken Biscuit take it to the next level with a generous drizzle of whipped honey butter. Whether you’re making these for brunch, lunch, or dinner, the combination of tender chicken, fluffy biscuits, and sweet-savory honey butter will have everyone asking for seconds.

Why You’re Going to Love This Recipe

• Perfect for Comfort Food Cravings: If you’re craving something indulgent and comforting, these chicken biscuits hit the spot. The crispy, golden chicken pairs beautifully with a soft, buttery biscuit, and the whipped honey butter adds an irresistible sweetness.
• Easy to Make Ahead: You can marinate the chicken and prep the honey butter in advance, making this recipe perfect for busy days or weekend gatherings.
• Versatile & Customizable: Use your favorite biscuit recipe or even store-bought ones in a pinch. You can also adjust the spices in the marinade and batter to suit your taste!

How to Make Chicken Biscuits

1. Marinate the Chicken: The secret to juicy, flavorful chicken starts with the marinade. A mix of buttermilk, pickle juice, and a few simple spices infuses the chicken with flavor and keeps it incredibly tender.
2. Whip Up the Honey Butter: This honey butter is a game-changer! Whipped until light and fluffy, it’s the perfect balance of sweet and savory with a touch of garlic and onion.
3. Prepare the Crispy Batter: The combination of flour, cornstarch, and spices gives the chicken its signature crispiness. Each piece is dredged in the mixture, ensuring a crunchy bite in every mouthful.
4. Fry the Chicken: Once the chicken is marinated and coated, fry until golden brown and perfectly crispy. The key is to fry in batches to avoid overcrowding the pot.
5. Assemble the Biscuits (recipe): Start with a toasted biscuit, add a piece of crispy chicken, and slather it with that luscious honey butter. Crown it with the top half of the biscuit, and you’re ready to savor every bite.

Storage and Leftovers

If you have leftovers (though that’s unlikely!), store the chicken and biscuits separately in airtight containers. The chicken will stay crispy if reheated in an oven or air fryer. The whipped honey butter can be stored in the fridge and spread on anything from toast to cornbread for a little extra indulgence!

More Recipes You’ll Love

Looking for more delicious recipes to complement your Chicken Biscuits? Here are some crowd-pleasers that are sure to satisfy:

• Watermelon Lemonade – A refreshing and satisfy beverage that pair fresh watermelon, mint, cucumber and freshly squeezed lemon juice.
• Peaches and Cream Lemonade – Rich and delicious twist that brings together two southern classics.

Enjoy these Chicken Biscuits alongside these delicious recipes for the ultimate comfort food feast!

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Crispy Chicken Biscuit with Whipped Honey Butter

These Chicken Biscuits are everything you love about comfort food—crispy, tender fried chicken hugged by a fluffy, buttery biscuit and topped with a whipped honey butter that’s just the right mix of sweet and savory. The chicken is marinated to perfection and coated in a crispy batter that makes each bite irresistible. Whether for brunch or a satisfying dinner, this recipe is sure to become a family favorite!

Servings 6

Author kingcooks

Ingredients

• 5-6 biscuits
• Vegetable oil for frying

Chicken Marinade

• 3-4 lbs chicken thighs boneless skinless
• 2 cups buttermilk
• 2 tbsp pickle juice
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1 tsp pepper
• 1/2 tsp paprika

Crispy Batter

• 2 cups flour
• 1/2 cup cornstarch
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1 tsp pepper
• 1/2 paprika

Whipped honey butter

• 1 cup honey
• 2 tbsp unsalted butter softened
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp pepper
• 1/2 tsp salt

Instructions

Whipped Honey Butter

• In a bowl or stand mixer, add all the ingredients listed under “Whipped Honey Butter.”
• Start off slow and gradually increase the speed until you reach the highest level.
• Allow to mix for 6-8 minutes on high speed until it turns a light golden color.
• Once achieved, set aside.

Chicken Marinade

• In a large bowl, add all the ingredients listed under “Chicken Marinade.”
• Mix thoroughly and set aside at least 30 minutes to marinate.

Crispy Batter

• In a large bowl add all the ingredients listed under “Crispy Batter.” Whisk until fully incorporated and set aside.

Assemble

• Heat a pot of large pot of oil to 350F.
• Once the chicken is marinaded, working in batches, add to the crispy batter and dredge until each piece is fully coated.
• Transfer to a baking tray for 5-6 minutes to allow the coating to adhere to the chicken.
• Gently add the coated chicken pieces to the hot oil and fry for 6-8 minutes or until golden brown and has an internal temperature of 165F.
• Once cooked, add the chicken to the bottom half of a toasted biscuit (recipe here).
• Then, add a good amount of the whipped honey butter on top. Finally crown with the top toasted half of the biscuit and enjoy!

Why You’re Going to Love This Recipe

• Golden Perfection: This cornbread bakes up with a beautiful golden hue, soft on the inside with a slightly crisp edge.
• Sweet & Savory Balance: The combination of honey and buttermilk gives a subtle sweetness that pairs well with savory dishes.
• Simple to Make: With pantry staples and a few easy steps, you’ll have fresh cornbread on the table in no time.

Ingredients

• Dry Ingredients: A blend of flour, cornmeal, baking powder, and baking soda gives this cornbread its tender crumb.
• Wet Ingredients: Buttermilk, honey, butter, and eggs create a rich, moist texture.
• Garnish: Melted butter and honey are the perfect finishing touches to this cornbread.

How to Make Golden Sweet Cornbread (video)

1. Preheat the Oven: Get your oven ready by preheating it to 375°F.
2. Mix the Dry Ingredients: In one bowl, whisk together the dry ingredients until fully combined.
3. Prepare the Wet Ingredients: In a separate, larger bowl, mix all the wet ingredients.
4. Combine: Gently fold the dry ingredients into the wet mixture until everything is just combined. Don’t overmix!
5. Bake: Pour the batter into a greased square pan and bake for about 30 minutes, or until golden brown.
6. Finish & Serve: Once out of the oven, brush the top with melted butter and serve with extra honey.

Storage Tips

• At Room Temperature: Store in an airtight container for up to two days.
• In the Fridge: For longer storage, keep the cornbread in the fridge for up to a week.
• Freezing: Wrap tightly and freeze for up to three months. Reheat in the oven for a freshly baked feel.

What to Serve with Golden Sweet Cornbread

This versatile cornbread goes beautifully with a variety of dishes. Try it alongside these recommended recipes!

• Teriyaki Chicken: This crispy and juicy chicken, glazed with a savory-sweet sauce, pairs perfectly with the rich cornbread for a satisfying meal.
• Buttermilk Biscuits: Serve both breads together for a classic Southern spread that will wow any crowd.
• Chinese Takeout Wings: The bold flavors of these wings contrast beautifully with the sweet, tender crumb of the cornbread.

Enjoy the comforting flavors of this Golden Sweet Cornbread and feel free to experiment with savory or sweet pairings for any occasion!

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Golden Sweet Cornbread

There’s nothing quite like a slice of warm, Golden Sweet Cornbread fresh from the oven. This recipe brings together the perfect blend of sweetness and richness, with a golden, tender crumb that melts in your mouth. Buttermilk and honey infuse every bite with a soft, luscious flavor, while the melted butter adds a luxurious touch. Whether you’re pairing it with a savory meal or enjoying it on its own with a drizzle of honey, this cornbread is pure comfort.

Course Breakfast, brunch, Side Dish

Cuisine American

Keyword bread, cornbread, honey

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Servings 9 servings

Author kingcooks

Equipment

• 8×8 or 9×9 square pan

Ingredients

Dry Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup cornmeal
• 1 tsp salt
• 1 tsp baking powder
• 1/2 tsp baking soda

Wet Ingredients

• 1 cup buttermilk
• 3/4 cup sugar
• 1/2 cup unsalted butter melted
• 1/4 cup whole milk
• 1/4 cup dark brown sugar
• 1/4 cup honey
• 1/4 cup vegetable oil
• 2 large eggs

Garnish

• Butter melted
• Honey optional

Instructions

Dry Ingredients

• In a medium-sized bowl, add all ingredients listed under “Dry Ingredients.” Whisk until fully combined and set aside.

Wet Ingredients

• In a large bowl, add all ingredients listed under “Wet Ingredients.” Whisk until everything is incorporated.

Assemble

• Preheat your oven to 375°F.
• Add the dry ingredients to the large bowl with the incorporated wet ingredients. Gently fold the dry ingredients until fully combined.
• Pour the mixture into an 8×8 or 9×9 square pan and spread it out evenly.
• Place the pan on the center rack of your oven and bake for 30 minutes, or until the top is light golden brown and cooked through. If you’re unsure, pierce the center with a toothpick—if it comes out with moist crumbs, it’s ready.
• As soon as it comes out of the oven, brush on melted butter.
• Serve with pats of butter and honey. Enjoy!