Croissant Breakfast Bake with Ham, Cheese, and Black Pepper Gravy

There is something undeniably comforting about a breakfast bake that brings everything together in one dish. This Croissant Breakfast Bake is rich, savory, and indulgent in the best way. Buttery croissants are stuffed with ham, crispy bacon, and melty gruyere and mozzarella, then soaked in a savory egg custard infused with shallots and chives. Once baked, the croissants turn golden and crisp on top while staying soft and custardy underneath. The final touch is a silky black pepper gravy that takes every bite over the top. Perfect for holidays, brunch gatherings, or a slow weekend morning when you want breakfast to feel special.

Why You’ll Love This Croissant Breakfast Bake

• Made with flaky croissants that soak up the custard beautifully
• Packed with savory ham, bacon, and two kinds of cheese
• Easy to prep ahead for stress-free mornings
• Perfect for brunch, holidays, or feeding a crowd
• Finished with a rich black pepper gravy for extra comfort

Ingredients for Croissant Breakfast Bake

Ham and Cheese Croissants

• Mini croissants
• Thinly sliced ham
• Bacon, cooked
• Mozzarella cheese, shredded
• Gruyere cheese, shredded

Savory Egg Custard

• Large eggs
• Half and half
• Chives, minced
• Shallots, minced
• Garlic, minced or paste
• Salt
• Black pepper

Black Pepper Gravy

• Heavy cream
• Unsalted butter
• Flour
• Salt
• Black pepper

How to Make the Egg Custard for Breakfast Bake

Add all ingredients listed under the egg custard to a bowl. Whisk until smooth and fully combined. Set aside while you prepare the remaining components.

How to Make Creamy Black Pepper Gravy

Add the unsalted butter to a pan over medium-low heat. Once melted, sprinkle in the flour and whisk until smooth and fully incorporated.

Slowly stream in the heavy cream while continuously whisking. As you whisk, the gravy will begin to thicken and come together.

Once thick enough to coat the back of a spoon, remove from heat and season with salt and black pepper. Set aside until ready to serve.

How to Assemble Ham and Cheese Croissants

Slice the croissants lengthwise and stuff generously with ham, gruyere cheese, mozzarella cheese, and cooked bacon. Close each croissant and cut in half. Repeat until all croissants are filled and sliced.

How to Assemble and Bake Croissant Breakfast Casserole

Preheat the oven to 350F.

Evenly arrange the ham and cheese croissants in an 8×11 baking dish. Fill in any gaps with any remaining ham, bacon, mozzarella, and gruyere cheese.

Slowly pour the shallot and chive infused egg custard evenly over the croissants, making sure everything is well coated. Transfer to the oven and bake for 25 to 30 minutes, or until golden brown and the custard is fully set.

How to Serve Croissant Breakfast Bake

Serve the bake warm with a generous side of black pepper gravy for spooning over the top. This dish pairs perfectly with fresh fruit, a simple green salad, or a hot cup of coffee for a complete brunch spread.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to three days.

To reheat, cover loosely with foil and warm in a 325F oven until heated through. Individual portions can also be reheated in the microwave until warm. Serve with extra black pepper gravy if available.

Fall Time is Soup Time!

This is the kind of meal that makes the whole house smell like comfort. A rich, smoky baked potato soup loaded with bacon, cheddar, and tender potatoes meets a buttery, melty grilled cheese made with flaky croissant bread. It’s cozy, indulgent, and deeply satisfying, perfect for slow evenings, chilly days, or whenever you’re craving something that feels like a warm hug in a bowl.

Why You’re Going to Love This Recipe

• Creamy, hearty soup with real potato texture and smoky bacon flavor
• Balanced richness from milk, cream, and sharp cheddar
• Croissant grilled cheese adds flaky crunch and gooey contrast
• Perfect for dipping, dunking, and savoring every bite
• Comfort food that feels elevated but still familiar

Ingredients

Baked Potato Soup

• Bacon
• Golden potatoes
• Mild cheddar cheese
• Unsalted chicken broth
• Whole milk
• Heavy cream
• Onion
• Celery
• Chives
• Unsalted butter
• Flour
• Garlic
• Chicken bouillon cube
• Black pepper
• Thyme
• Paprika
• Salt

Bacon Shallot Grilled Cheese Croissant

• Croissant loaf slices
• Cooked bacon
• Shallots
• Mozzarella cheese
• Mild cheddar cheese
• Unsalted butter

Garnish

• Bacon
• Chives
• Sour cream

Instructions

Baked Potato Soup

In a large pot or Dutch oven over medium heat, cook the chopped bacon until crispy. Remove the bacon and set it aside, leaving about two tablespoons of the rendered fat in the pot.

Add the butter, onions, celery, and garlic to the pot. Stir and cook until the onions are soft and translucent. Crumble the chicken bouillon cube into the mixture and stir to combine.

Add the chopped potatoes and flour, stirring well so the flour absorbs the bacon fat and butter. Slowly pour in the chicken broth, milk, and heavy cream, scraping the bottom of the pot to release any browned bits.

Season with black pepper, thyme, and paprika. Cover, reduce the heat to medium low, and simmer until the potatoes are fork tender and the soup has thickened.

Once cooked, gently mash or break up some of the potatoes directly in the pot to thicken the soup further. Remove from heat and stir in the shredded cheddar, cooked bacon, and chives. Cover and let sit so everything melts together.

Season with salt to taste before serving.

Bacon Shallot Grilled Cheese Croissant

Layer mozzarella, mild cheddar, minced shallots, and bacon onto one slice of croissant loaf. Top with another slice to form a sandwich.

Heat a skillet over medium low heat and melt a bit of butter. Toast each sandwich on both sides until golden brown and crisp, flipping carefully, until the cheese is fully melted and gooey.

Serve immediately while hot.

Assemble and Serve

Give the soup one final stir, breaking up more potatoes if you prefer a thicker texture. Ladle into bowls and finish with extra bacon, chives, and a dollop of sour cream.

Serve hot with the bacon shallot grilled cheese on the side for dipping. The creamy soup paired with flaky, cheesy croissant bread makes every bite unforgettable.

Storage and Reheating

Store leftover soup in an airtight container in the refrigerator for up to four days. Reheat gently on the stovetop over medium low heat, stirring often. Add a splash of milk or broth if needed to loosen the texture.

Grilled cheese sandwiches are best enjoyed fresh, but leftovers can be reheated in a skillet or air fryer until warmed through and crisp again.

This is comfort food done right, rich, cozy, and meant to be savored slowly.

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Loaded Baked Potato Soup & Bacon Shallot Grilled Cheese

There’s something about a loaded baked potato that just feels like home, especially when it’s transformed into a rich, velvety soup and paired with a buttery grilled cheese. This baked potato soup is smoky, creamy, and packed with bacon, tender potatoes, and sharp cheddar in every spoonful. On the side, a bacon and shallot grilled cheese made on flaky croissant bread delivers the perfect contrast of crisp edges and melty center. Together, it’s comfort food at its most indulgent, the kind of meal you savor slowly, preferably with a blanket nearby.

Course Main Course, Soup

Cuisine American

Keyword bacon, grilled cheese, soup

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Servings 4

Author kingcooks

Ingredients

Baked Potato Soup

• 16 oz bacon chopped
• 4 cups golden potatoes peeled and chopped
• 2 cups mild cheddar cheese shredded
• 2 cups chicken broth unsalted
• 2 cups whole milk
• 2 cups heavy cream
• 1 cup onion diced
• 1/2 cup celery diced
• 1/4 cup chives minced
• 3 tbsp butter unsalted
• 3 tbsp flour
• 1 tbsp garlic minced or paste
• 1 chicken bouillon cube
• 1 tsp black pepper
• 1 tsp thyme
• 1 tsp paprika
• Salt to taste

Bacon Shallot Grilled Cheese Croissant

• 8 slices croissant loaf
• 4-6 slices of bacon cooked
• 1 tbsp shallots minced
• 1/2 cup mozzarella cheese shredded
• 1/2 cup mild cheddar cheese shredded
• Unsalted butter for cooking

Garnish

• Bacon
• Cheddar cheese
• Chives
• Sour cream

Instructions

Baked Potato Soup

• To a larger pot or Dutch oven over medium heat, render down the chopped bacon until cooked. Once crispy, set aside and remove all but 2 tablespoons of the bacon fat in the pan.
• Add the unsalted butter to the pot followed by the diced onions, celery, and garlic. Stir and allow to cook for 2-3 minutes until the onions become translucent. Break down one chicken bouillon cube into the mix and stir to combine.
• Once incorporated, bring in the chopped potatoes and the flour. Stir and let the flour soak up the bacon fat and butter.
• Deglaze the pot with the unsalted chicken broth, milk, and heavy cream. Season with black pepper, thyme, and paprika.
• Cover and lower the temperature to medium-low. Cook for 15-20 minutes, until the potatoes are fork-tender and the soup has thickened.
• Once cooked, stir and break up some of the potatoes to help thicken the soup further. Remove from heat and finish with the shredded mild cheddar, bacon, and chives. Stir, cover, and set aside.

Bacon Shallot Grilled Cheese Croissant

• To one of the slices of croissant loaf, layer mozzarella cheese, mild cheddar cheese, shallots, and bacon. Top with another slice of croissant loaf.
• To a pan over medium-low heat, add some butter and toast each sandwich on both sides until golden brown and the filling is melted and gooey. Once cooked, serve immediately.

Assemble

• Once the soup is cooked, stir and break up some of the potatoes to help thicken the soup to your liking. Remove from heat and finish with the shredded mild cheddar, bacon, and chives. Season with salt to taste. Stir, cover, and set aside.
• Serve immediately into individual bowls and garnish with more bacon, cheddar cheese, sour cream and chives. Accompany with one of the golden bacon shallot grilled cheese croissant and you’re all set to enjoy!

Crab Rangoon Toast

There’s something magical about turning a takeout favorite into the kind of comfort food that slows you down and makes you savor every bite. This Crab Rangoon Toast takes everything you love about the classic appetizer and tucks it between thick slices of brioche before frying it to golden, irresistible perfection. The result is a crispy, creamy, indulgent toast that feels familiar and exciting all at once. Paired with a cool and tangy creamy sweet chili sauce, it’s the kind of recipe that disappears the moment it hits the table.

Why You’re Going to Love This Recipe

• It’s a fun twist on classic crab rangoon with even bigger flavor.
• The creamy filling and buttery brioche create a ridiculously satisfying crunch-to-soft ratio.
• You only need simple ingredients and a few easy steps.
• Perfect for parties, snacks, game day or a comfort-food moment just for you.
• That creamy sweet chili sauce takes everything over the top.

Ingredients

Crab Rangoon Filling
Cream cheese
Surimi seafood imitation crab, chopped
Mozzarella cheese, shredded
Green onion, chopped
Parsley, chopped
Shallots, chopped
Garlic, minced or powder
Sugar
Salt

Creamy Sweet Chili Sauce
Sweet chili sauce
Mayo

For the Toast
Thick slices of brioche bread
Canola oil, for frying

How to Make Crab Rangoon Toast

Make the Creamy Sweet Chili Sauce

In a bowl, mix together the sweet chili sauce and mayo until smooth and fully combined. Place it in the fridge while you prepare everything else so it can chill and thicken.

Make the Crab Rangoon Filling

In a large bowl, add the cream cheese, chopped surimi, mozzarella, green onion, parsley, shallots, garlic, sugar and salt. Mix until the filling is creamy and evenly combined.

Assemble the Toast

Take one slice of brioche and spread a generous layer of the crab rangoon filling across the surface. Top it with another slice and gently press down so both sides adhere to the filling.

Fry to Perfection

Heat your canola oil to 350F. Working in batches, carefully add the stuffed brioche to the oil. Fry for a minute or two on each side until golden brown and crisp. Transfer the toasts to a wire rack to drain so they stay crunchy.

Serve

Slice, dip and enjoy with plenty of creamy sweet chili sauce on the side.

Storage and Reheating

Storage:
Keep any leftover toasts in an airtight container in the fridge. For the sauce, store it separately so the toast stays crisp.

Reheating:
Warm the toast in the oven or air fryer until the outside crisps up again. Avoid the microwave to keep the texture from getting soggy.

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Crispy Crab Rangoon Toast

There’s something irresistible about taking a takeout classic and transforming it into the ultimate comfort toast. This Crab Rangoon Toast layers creamy, savory, gently sweet filling between thick slices of brioche, then fries it to golden perfection for a crispy edge and a soft, indulgent center. Each bite feels like the best part of crab rangoon wrapped in buttery toast, made even better with a cool and tangy creamy sweet chili sauce on the side. It’s simple, fun to make, and dangerously easy to fall in love with from the very first crunch.

Course Appetizer

Cuisine American, Asian

Keyword crab rangoon, cripsy, french toast, toast

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Servings 4 sandwiches

Author kingcooks

Ingredients

• 8 thick slices of brioche bread
• Canola oil for frying

Crab Rangoon Filling

• 16 oz cream cheese
• 8 oz surimi seafood imitation crab chopped
• 2 1/2 cups mozzarella cheese shredded
• 1/4 cup green onion chopped
• 2 tbsp parsley chopped
• 1 tbsp shallots chopped
• 1 tsp garlic minced or powder
• 1 tsp sugar
• 1/2 tsp salt

Creamy Sweet Chili Sauce

• 1 cup sweet chili sauce
• 1/4 cups mayo

Instructions

Creamy Sweet Chili Sauce

• In a bowl, mix together all ingredients listed under “Creamy Sweet Chili Sauce.” Mix until fully combined and place in the fridge until you’re ready to serve.

Crab Rangoon Filling

• In a large bowl, add all ingredients listed under “Crab Rangoon Filling” and mix until thoroughly combined.

Assemble

• To one slice of brioche, add a few tablespoons of the crab rangoon filling and spread out evenly.
• Top with another slice and gently press down to adhere both sides to the filling.
• Heat a pot of canola oil to 350F.
• Working in batches, slowly add the stuffed brioche.
• Fry on both sides for 1-2 minutes or until golden brown.
• Once cooked, transfer to a wire rack to drain.
• Serve with a side of creamy sweet chili sauce and enjoy!

Classic Chili and Cornbread Muffins

There is nothing like settling into a warm bowl of classic chili with freshly baked cornbread muffins on the side. This is the kind of meal that fills the kitchen with rich, savory aromas and brings everyone to the table. The chili simmers low and slow until the flavors deepen, while the muffins rise into soft, buttery perfection. Whether you choose the simple cheddar cornbread or go bold with jalapeño cheddar, each bite is comforting, hearty, and delicious. This is home cooking at its very best.

Why You Are Going to Love This Recipe

• It is the perfect cozy meal for cold evenings, football days, or easy weeknight dinners.
• The chili layers bold spices, tender beef, and hearty beans for a classic, satisfying flavor.
• The cornbread muffins bake up soft, buttery, and slightly sweet, balancing the savory chili.
• You get two cornbread options: cheddar or jalapeño cheddar, depending on your mood.
• Everything comes together with simple pantry staples for a stress free comfort meal.

Ingredients

Classic Chili

Ground beef
Crushed tomatoes
Beef stock or broth
Onions, chopped
Bell peppers, chopped
Tomatoes, chopped
Pinto beans
Kidney beans
Tomato paste
Garlic
Ancho chili powder
Chipotle chili powder
Salt
Black pepper
Cumin
Smoked paprika
Oil for cooking

Cheddar Cornbread Muffins

Martha White Buttermilk cornbread and muffin mix
Milk
Mild cheddar cheese, shredded
Melted butter

Jalapeño Cheddar Cornbread Muffins

Martha White Mexican style cornbread and muffin mix
Milk
Mild cheddar cheese, shredded
Egg
Melted butter

Garnish

Parsley, chopped
Jalapeños, sliced
Honey
Sour cream

How to Make the Classic Chili

1. Heat a bit of oil in a large pot over medium heat and brown the ground beef.
2. Add onions, bell peppers, and garlic. Cook until the onions turn soft and translucent.
3. Stir in tomato paste and let it cook briefly to deepen the flavor.
4. Add chopped tomatoes and allow everything to simmer together.
5. Pour in the crushed tomatoes along with the pinto and kidney beans.
6. Stir well, cover, and let the chili cook until rich and flavorful.
7. Taste and adjust the salt and pepper before serving.

How to Make Cheddar Cornbread Muffins

1. Preheat the oven to 400°F.
2. Add the buttermilk cornbread mix to a bowl.
3. Mix in the milk and shredded cheddar until combined.
4. Divide into muffin cups and bake until golden.
5. Brush the warm muffins with melted butter.

How to Make Jalapeño Cheddar Cornbread Muffins

1. Preheat the oven to 425°F.
2. Add the Mexican style cornbread mix to a bowl.
3. Mix in the milk, beaten egg, and shredded cheddar.
4. Divide into muffin cups and bake until lightly crisp on the edges.
5. Brush with melted butter.

How to Serve

Spoon a generous serving of chili into a bowl and top it with sour cream, parsley, and sliced jalapeños. Serve warm cornbread muffins on the side with a drizzle of honey. Let everything melt together for the perfect comforting bite.

Storage and Reheating

Store leftover chili in an airtight container in the refrigerator. It reheats beautifully on the stovetop or in the microwave.
Cornbread muffins can be kept at room temperature in a sealed container. Reheat them in the oven or air fryer until warm and soft.

Meta Descriptions

160 characters:
Cozy classic chili served with cheddar or jalapeño cornbread muffins. A hearty, comforting meal perfect for cold nights and easy family dinners.

220 characters:
This classic chili with cheddar and jalapeño cornbread muffins is the ultimate comfort meal. Bold, hearty, and easy to make, it is perfect for weeknights, game days, or anytime you want something warm and satisfying.

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Classic Chili and Cornbread Muffins

There’s something beautifully simple about a pot of classic chili simmering on the stove while warm, buttery cornbread muffins rise in the oven. This dish brings together everything we crave on a chilly evening: bold flavor, tender beef, hearty beans, and just the right amount of spice, all paired with fluffy cornbread that melts into every spoonful. Whether you go with the rich cheddar version or the tangy jalapeño-studded mix, each muffin becomes the perfect companion to that deep, savory bowl of comfort. It’s a cozy, no-fuss meal that feels like home with every bite.

Course dinner, lunch, Main Course

Cuisine American

Keyword chili, cornbread, dinner, muffins

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Servings 6 people

Author kingcooks

Ingredients

• Oil for cooking

Classic Chili

• 1 lb ground beef
• 1 15 oz can crushed tomatoes
• 2 cups beef stock or broth
• 1 cup onions chopped
• 1 cup bell peppers chopped
• 1 cup tomatoes chopped
• 1/2 cup pinto beans canned
• 1/2 cup kidney beans canned
• 1 tbsp tomato paste
• 1 tbsp garlic minced or paste
• 1 tsp ancho chili powder
• 1 tsp chipotle chili powder
• 1 tsp salt plus more to taste
• 1 tsp black pepper plus more to taste
• 1/2 tsp cumin
• 1/2 tsp smoked paprika

Cheddar Cornbread Muffins

• 1 6 oz pouch Martha White Buttermilk Cornbread and Muffin Mix
• 2/3 cup milk
• 1/2 cup mild cheddar cheese shredded
• Melted butter for after baking

Jalapeño Cheddar Cornbread Muffins

• 1 6 oz punch Martha White Mexican Style Cornbread and Muffin Mix
• 2/3 cup milk
• 1/2 cup mild cheddar cheese shredded
• 1 large egg beaten
• Melted butter for after baking

Garnish

• Parsley chopped
• Jalapeños sliced (optional)
• Honey for serving
• Sour cream for serving

Instructions

Classic Chili

• To a large pot of Dutch oven over medium heat, add some oil and brown the ground beef.
• Once browned, add the chopped onions, bell peppers, and garlic. Allow to sauté for 4-5 minutes until the onions are translucent.
• Now, add tomato paste and cook down for 1-2 minutes.
• Then, add the chopped tomatoes and continue to cook for an additional 2-3 minutes.
• Add the entire can of crushed tomatoes, followed by the pinto and kidney beans.
• Stir to combine and cover to cook for 30-45 mins over medium-low heat.

Cheddar Cornbread Muffins

• Preheat oven to 400°F.
• Empty one pouch of Martha White Buttermilk Cornbread & Muffin mix into a bowl.
• Add 2/3 cup milk and 1/2 cup shredded mild cheddar.
• Mix together to combine and divide evenly into muffins. Should make six medium-sized muffins.
• Once out of the oven, brush with melted butter and serve!

Jalapeño Cheddar Cornbread Muffins

• Preheat oven to 425°F.
• Empty one pouch of Martha White Mexican Style Cornbread & Muffin mix into a bowl.
• Add 2/3 cup milk, the beaten egg, and 1/2 cup shredded mild cheddar.
• Mix together to combine and divide evenly into muffins. Should make six medium-sized muffins.
• Once out of the oven, brush with melted butter and serve!

Assemble

• Taste the chili and season with salt and pepper to taste. Once ready, serve with a side of the cornbread muffins and garnish with sour cream, parsley, and a few slices of jalapeño. Enjoy!

Honey Chipotle Mozzarella Sticks

There is something magical about the combination of crispy breading and warm, stretchy cheese, and these Honey Chipotle Mozzarella Sticks deliver that magic every single time. They are bold, sweet, smoky, and impossible to walk away from once you start snacking. The honey chipotle sauce brings heat and sweetness, while the cool buttermilk ranch balances every bite with creamy comfort. Whether you are planning game day food, a party appetizer, or a late night treat in the kitchen, this recipe guarantees a moment of pure indulgence.

Why You Are Going To Love This Recipe

• The cheese pull is unreal thanks to thick cut mozzarella pieces.
• The honey chipotle sauce adds a perfect balance of heat, sweetness, and smokiness.
• The cool buttermilk ranch gives you the perfect dipping experience in every bite.
• The breading is extra crispy and stays crunchy even after dipping.
• You can prep them ahead by freezing, which makes frying fast and easy.

Ingredients

Mozzarella Sticks

Mozzarella cheese, cut into thick pieces
Canola oil, for frying

Honey Chipotle Sauce

Honey
Water
Chipotle peppers in adobo
Ketchup
Apple cider vinegar
Salt
Pepper

Buttermilk Ranch

Mayo
Sour cream
Buttermilk
Chives
Lemon juice
Parsley
Onion powder
Garlic powder
Salt
Pepper
Sugar

Breading

Panko breadcrumbs
Oregano
Garlic powder
Onion powder
Salt
Pepper

Egg Wash

Egg
Water

How To Make Honey Chipotle Mozzarella Sticks

Make the Buttermilk Ranch

1. In a bowl, add all ingredients listed under Buttermilk Ranch.
2. Mix until smooth and creamy.
3. Chill in the fridge until ready to serve.

Make the Honey Chipotle Sauce

1. In a small pan over medium low heat, combine all ingredients listed under Honey Chipotle Sauce.
2. Stir and bring to a gentle boil.
3. Allow it to simmer for 5 to 6 minutes until thick enough to coat the back of a spoon.
4. Remove from heat and set aside.

Prepare the Breading

1. Mix together all breading ingredients in a shallow bowl.

Prepare the Egg Wash

1. Whisk the egg and water together until smooth.

Bread the Mozzarella

1. Heat a pot of canola oil to 350F.
2. Dip each piece of mozzarella into the egg wash, then into the breadcrumbs, then back into the egg wash, and finish with another coat of breadcrumbs.
3. Press the breadcrumbs firmly so they stick well.

Fry

1. Fry the mozzarella sticks for 3 to 4 minutes or until golden brown and crisp.
2. Remove and drain on a wire rack or paper towels.
3. Serve immediately with honey chipotle sauce and buttermilk ranch.

Storage and Reheating

• If you want to prep these ahead, bread the mozzarella and freeze them in a single layer until firm. Once frozen, transfer to a freezer safe bag.
• Frying from frozen takes about 5 to 6 minutes.
• Fried mozzarella sticks are best served fresh, but you can reheat leftovers in the air fryer at 375F for 3 to 4 minutes until warmed through and crispy again.

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Honey Chipotle Mozzarella Sticks

There’s something unforgettable about that first pull of molten mozzarella, but these Honey Chipotle Mozzarella Sticks take it to an entirely new level. They’re crispy, gooey, sweet, smoky, and just spicy enough to make you reach for another before you’ve even finished the first. The warm honey-chipotle glaze brings a bold kick that pairs beautifully with the cool, creamy buttermilk ranch. Whether you’re hosting friends, feeding a crowd, or treating yourself to a late-night snack, these mozzarella sticks turn any moment into a little celebration.

Course Appetizer

Cuisine American

Keyword appetizers, honey chipotle, mozzarella sticks

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Author kingcooks

Ingredients

• 1 lb mozzarella cut into 3×2 inch pieces
• Canola oil for frying

Honey Chipotle Sauce

• 1 cup honey
• 1/4 cup water
• 1-2 chipotle peppers in adobo sauce
• 1 tbsp ketchup
1 tbsp apple cider vinegar
• 1/2 tsp salt
• 1/2 tsp pepper

Buttermilk Ranch

• 1/2 cup mayo
• 1/2 cup sour cream
• 1/2 cup buttermilk
• 2 tsp chives dried or fresh
• 1 tsp lemon juice
• 1 tsp parsley dried or fresh
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp sugar

Breading

• 3 cups panko breadcrumbs
• 1 tsp oregano dried
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1 tsp pepper

Egg Wash

• 2 large egg
• 2 tbsp water

Instructions

Buttermilk Ranch

• In a bowl, add all ingredients listed under “Buttermilk Ranch” and mix until thoroughly combined. Set in the fridge until you’re ready to serve.

Honey Chipotle Sauce

• In a pan over medium-low heat, add all ingredients listed under “Honey Chipotle Sauce.” Stir and allow the sauce to simmer and come to a boil.
• Cook for 5-6 minutes and as the sauce reduces it will thicken. Once thick enough to coat the back of a spoon, remove from heat and set aside.

Breading

• Mix together all ingredients listed under “Breading” and set aside.

Egg Wash

• Whisk together all ingredients listed under “Egg Wash” and set aside.

Assemble

• Heat a pot of canola oil to 350F.
• Working in batches, dip each piece of mozzarella cheese into the egg wash, then into the seasoned breadcrumbs, back into the egg wash, and finish with a final dredge in the breadcrumbs.
• Make sure to press the breadcrumbs firmly onto each piece to help them adhere.
• Once coated, fry for 3–4 minutes, or until golden brown and cooked through.
• Serve immediately with a side of ranch dressing and enjoy!

Notes

Note: If preparing ahead, you can freeze the breaded pieces until ready to fry.
If frying from frozen, cook for 5–6 minutes, or until golden brown.

Creamy Chicken Pot Pie

There is something special about a pot pie that feels like home the moment it hits the oven. This Creamy Chicken Pot Pie brings together tender marinated chicken, a rich and silky filling, and a fluffy Cheddar Bay Biscuit topping. Every bite is comforting with creamy gravy, fresh vegetables, and a buttery finish of melted garlic butter. It is hearty, nostalgic, and perfect for any night you need a warm and satisfying meal.

Why You Are Going to Love This Recipe

• The chicken is marinated and seared for maximum flavor before it ever touches the creamy filling.
• The silky gravy comes together with onions, celery, peas, carrots, thyme, and a boost of richness from heavy cream.
• The Cheddar Bay Biscuit topping bakes up fluffy, cheesy, and golden in every bite.
• Garlic butter brushed on top adds a final layer of flavor that makes this dish impossible to resist.
• It is the perfect cozy meal for chilly evenings, family dinners, or meal prep.

Ingredients

Chicken Marinade

Chicken thighs
Olive oil
Onion powder
Garlic powder
Paprika
Oregano
Salt
Pepper

Creamy Chicken Filling

Water
Heavy cream
Frozen peas and carrots
Onions
Celery
Flour
Thyme
Garlic
Maggi Chicken Bouillon
Pepper
Olive oil

Cheddar Bay Biscuit Topping

Cheddar biscuit mix
Mild cheddar
Milk

Garlic Butter

Butter
Garlic
Parsley
Salt

How to Make Creamy Chicken Pot Pie

Marinate the Chicken

In a large bowl, combine the chicken thighs with olive oil, onion powder, garlic powder, paprika, oregano, salt, and pepper. Mix thoroughly and let the chicken marinate for 15 minutes.

Sear the Chicken

Heat olive oil in a pan over medium heat. Sear the marinated chicken on both sides for 3 to 4 minutes per side until a golden crust forms. Remove from the pan and set aside to rest.

Build the Creamy Filling

In the same pan, add the onions, celery, garlic, and a touch of oil. Cook for 2 to 3 minutes until the onions turn translucent.
Break apart the Maggi bouillon and stir it in.
Sprinkle in the flour and mix until it is fully absorbed into the vegetables.
Chop the seared chicken into bite sized pieces and return it to the pan.
Pour in enough water to cover, add the peas and carrots, and bring the mixture to a slow boil.
Stir in the heavy cream and add the thyme sprigs. Cook on medium low until the gravy thickens, about 6 to 9 minutes.
Season with pepper to taste and remove from the heat.

Make the Biscuit Topping

In a bowl, combine the biscuit mix, cheddar cheese, and milk. Mix gently with a fork until the dough comes together. It should be slightly shaggy and not over mixed.

Make the Garlic Butter

In a small bowl, mix together softened butter, garlic, parsley, and a pinch of salt. Set aside.

Assemble and Bake

Preheat the oven to 425°F.
Transfer the creamy chicken filling into a baking dish or divide it into six 6 ounce ramekins.
Spread the cheddar biscuit dough evenly over the top.
Bake for 15 to 20 minutes until the biscuits are golden and cooked through.
Brush the warm biscuits with garlic butter and serve right away.

Storage and Reheating

Let the pot pie cool completely before storing.
Keep it covered in the refrigerator for up to 3 days.
For reheating, warm it in the oven at 350°F until heated through so the biscuit topping stays crisp.
You can also reheat individual servings in the air fryer for a few minutes to bring back that golden top.

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Creamy Chicken Pot Pie

There is something special about a pot pie that feels like home the moment it hits the oven. This Creamy Chicken Pot Pie brings together tender marinated chicken, a rich and silky filling, and a fluffy Cheddar Bay Biscuit topping. Every bite is comforting with creamy gravy, fresh vegetables, and a buttery finish of melted garlic butter. It is hearty, nostalgic, and perfect for any night you need a warm and satisfying meal.

Author kingcooks

Ingredients

Chicken Marinade

• 2-3 lbs chicken thighs boneless skinless
• 3 tbsp olive oil
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp paprika
• 1/2 tsp oregano
• 1 tsp salt
• 1 tsp pepper

Creamy Chicken Filling

• 2 cup water
• 1 1/2 cups heavy cream
• 1 cup frozen peas and carrots
• 1/2 cup onion diced
• 1/2 cup celery diced
• 1/4 cup flour
• 3-4 sprigs thyme
• 1 tbsp garlic minced or paste
• 1 tablet Maggi Chicken Bouillon
• 1 tsp pepper plus more to taste
• Olive oil for cooking

Cheddar Bay Biscuit Topping

• 1 box cheddar biscuit mix 11.36oz
• 2 cups mild cheddar shredded
• 3/4 cup milk

Garlic Butter

• 1/2 stick butter softened
• 1 tbsp garlic
• Parsley dried
• Pinch of salt

Instructions

Chicken Marinade

• In a large bowl add all ingredients listed under “Chicken Marinade.” Mix thoroughly and allow to marinate for 15 minutes.
• To a pan over medium heat, add some olive oil and sear the marinated chicken thighs on both sides. Cook for 3-4 minutes per side until a nice crust forms.
• Once cooked, set aside to rest.

Creamy Chicken Filling

• In the same pan, add the onions, celery, garlic, a little oil and cook for 2-3 minutes. Allow to cook until the onions start to become translucent.
• Once achieved, break apart the Maggi chicken bouillon tab and add to the mix. Continue to stir to combine.
• Sprinkle in the flour and mix until absorbed.
• Chopped the sear chicken into bite sized pieces and return to the pan.
• Add enough water to cover, followed by the frozen peas and carrots and bring to a slow boil.
• Once that is achieved, pour in the heavy cream and add the thyme sprigs. Cook over medium low heat until the gravy is reduced and thickened. This should take 6-9 minutes.
• Season to taste with pepper.
• Once the gravy is nice and thick remove from heat and set aside.

Cheddar Bay Biscuit Topping

• In a bowl, combine the dry biscuit mix, cheddar cheese, and milk. Use a fork to mix until the dough just comes together. Be careful not to over-mix, you’re aiming for a slightly shaggy dough.

Garlic Butter

• In a small bowl, whisk together all the ingredients listed under “Garlic Butter” and set aside.

Assemble

• Preheat your oven to 425°F.
• Transfer the creamy chicken filling into your chosen baking dish. For individual servings, divide the filling between six 6-ounce ramekins. Top each dish with the cheddar biscuit dough, spreading it out evenly.
• Place the baking dishes on a tray and bake for 15-20 minutes, or until the biscuit topping is golden brown and cooked through.
• Once out of the oven, immediately brush the tops with garlic butter. Serve warm and enjoy!

If you’ve ever wondered what happens when takeout meets pizza night, this General Tso’s Chicken Pizza is your answer. It’s bold, comforting, and completely crave-worthy. The sweet and spicy kick from InnovAsian’s General Tso’s Chicken pairs perfectly with creamy homemade ranch, gooey mozzarella, and crisp-tender veggies on a golden, chewy crust. It’s the kind of recipe that turns an ordinary night into something a little more exciting—and it all comes together faster than ordering delivery.

Why You’re Going to Love This Recipe

• Sweet meets savory: The balance of General Tso’s tangy sauce, creamy ranch, and melted cheese is unbeatable.
• Quick and easy: Using InnovAsian’s ready-to-cook chicken makes prep effortless without sacrificing flavor.
• Perfect for pizza night: It’s a fun twist on tradition that everyone will want a second slice of.
• Customizable: Add more veggies, drizzle extra sauce, or switch up the cheese—make it your own.

Ingredients

Pizza

• Pizza dough
• InnovAsian General Tso’s Chicken
• Mozzarella cheese, shredded
• Broccoli florets
• Red onion, thinly sliced

Homemade Buttermilk Ranch Dressing

• Mayo
• Sour cream
• Buttermilk
• Chives
• Lemon juice
• Parsley
• Onion powder
• Garlic powder
• Salt
• Pepper
• Sugar

Garnish

• Parsley, chopped

How to Make It

Step 1: Make the Buttermilk Ranch
In a bowl, mix together mayo, sour cream, buttermilk, chives, lemon juice, parsley, onion powder, garlic powder, salt, pepper, and sugar until smooth. Place it in the fridge to chill while you prepare the pizza.

Step 2: Prepare the General Tso’s Chicken
Cook InnovAsian’s General Tso’s Chicken according to the package instructions in the air fryer. Warm the included sauce in the microwave in short intervals, reserving a bit for garnish later. Once the chicken is cooked, cut it into bite-sized pieces and toss it in the warm sauce.

Step 3: Assemble the Pizza
Preheat your oven to 425°F.
Grease a 12-inch pizza pan, then stretch your dough evenly across it. Spread a layer of homemade ranch over the dough, followed by shredded mozzarella. Top with the saucy chicken pieces, broccoli florets, and red onion slices.

Step 4: Bake to Perfection
Bake for 10–12 minutes, or until the crust is golden brown and the cheese is bubbling.

Step 5: Garnish and Serve
Finish with a drizzle of the reserved sauce and a sprinkle of fresh parsley. Slice and enjoy while hot.

Storage and Reheating

Store any leftover slices in an airtight container in the fridge for up to 3 days. To reheat, place in an air fryer or oven at 350°F for 3–5 minutes to bring back that perfect crisp crust and melty cheese. Avoid microwaving if you can—it softens the crust.

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General Tso’s Chicken Pizza

There’s something undeniably fun about turning takeout favorites into comfort food creations, and this General Tso’s Chicken Pizza does exactly that. Imagine crispy, saucy bites of InnovAsian’s General Tso’s Chicken layered over creamy homemade ranch, melted mozzarella, tender broccoli, and sweet red onions. Every slice delivers the perfect mix of sweet heat and cheesy indulgence, all on a golden crust that’s crisp on the outside and soft in the center. It’s a little bit takeout, a little bit pizza night, and completely irresistible.

Course Main Course

Cuisine American, Asian, Italian

Keyword chicken, pizza, takeout

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Servings 4 people

Author kingcooks

Equipment

• 12 inch pan

Ingredients

• 1 8oz ball of pizza dough can be store bought or homemade
• 1 18oz box of InnovAsian General Tso’s Chicken
• 2 cups mozzarella cheese shredded
• 1/2 cup broccoli florets
• 1/2 cup red onion thinly sliced

Homemade Buttermilk Ranch Dressing

• 1/2 cup mayo
• 1/2 cup sour cream
• 1/2 cup buttermilk
• 2 tsp chives dried or fresh
• 1 tsp lemon juice
• 1 tsp parsley dried or fresh
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp sugar

Garnish

• Parsley chopped

Instructions

Homemade Buttermilk Ranch Dressing

• In a large bowl add all ingredients listed under “Homemade Buttermilk Ranch Dressing” and mix. Once thoroughly combined, set in the fridge until you’re ready to serve.

General Tso’s Chicken

• Arrange the prepared chicken pieces in the air fryer tray or basket and follow the cooking instructions included in the packaging.
• While those cook, grab the sweet and spicy asian-style bbq sauce and empty it into a microwave-safe container. Microwave in 10 second intervals until warm. Reserve 1/4 of the sauce for later.
• Once cooked, cut into bite sized pieces and toss the chicken in the remaining sauce.

Assemble

• Preheat oven to 425F.
• Add the pizza dough to a greased 12 inch pan and stretch out to the edges. Spread out an even layer of the homemade ranch dressing, followed by shredded mozzarella, the bite sized pieces of chicken, broccoli florets and slices of red onion.
• Bake in the over for 10-12 minutes. Cook until the crust is golden brown and the cheese is melted and bubbling.
• Garnish with the reserved asian-style bbq sauce and chopped parsley. Enjoy!

There’s something about French onion soup that feels like a warm embrace on a chilly day, but this version takes comfort to a whole new level. Imagine tender chunks of beef simmered until melt-in-your-mouth tender, surrounded by golden caramelized onions, a rich beef broth, and a blanket of bubbling Gruyère cheese. Then pair that with a buttery croissant grilled cheese filled with even more beef and onions. It’s cozy, hearty, and indulgent in all the right ways.

Why You’re Going to Love This Recipe

• Two comfort classics in one – A rich French onion beef soup paired with a golden, buttery grilled cheese.
• Restaurant-quality flavor at home – Slow-cooked beef and caramelized onions create a deep, savory flavor that feels luxurious.
• Perfect for cold days – Warm, melty, and soul-soothing.
• Customizable and crowd-pleasing – You can make the soup ahead, then build the grilled cheese fresh when serving.

Ingredients

French Onion Beef Soup
Chuck roast, cut into 1–2 inch pieces
Large onions, sliced
Beef broth
Gruyère cheese, shredded
White wine
Unsalted butter
Flour
Garlic, paste or minced
Worcestershire sauce
Dark brown sugar
Thyme sprigs
Bay leaves
Salt and black pepper
Olive oil, for cooking

French Onion Beef Grilled Cheese
Croissant loaf slices
Gruyère cheese, shredded
Reserved shredded beef (from soup)
Reserved caramelized onions (from soup)
Unsalted butter, for cooking

Garnish
Chopped thyme

How to Make It

Step 1: Sear the Beef
Season the beef with salt and pepper. In a Dutch oven over medium heat, sear it on all sides until golden brown. Remove from the pot and lower the heat to medium-low.

Step 2: Caramelize the Onions
Add sliced onions, butter, a pinch of salt, a pinch of pepper, and dark brown sugar to the same pot. Stir continuously for about 10–15 minutes until golden and caramelized. Stir often to prevent burning. Add garlic and cook until fragrant. Reserve 1/2 cup of onions for the grilled cheese.

Step 3: Build the Base
Sprinkle flour over the onions and stir to coat. Deglaze with white wine and Worcestershire sauce, cooking for 2–3 minutes to develop depth. Return the seared beef to the pot and add enough beef broth to cover.

Step 4: Simmer Until Tender
Add thyme and bay leaves, cover, and simmer on low heat for 1–2 hours until the beef is fork-tender. Once done, reserve 1/2 cup of beef for the grilled cheese. Shred and set aside. Let the soup continue to simmer gently.

Step 5: Make the Grilled Cheese
Layer Gruyère cheese, caramelized onions, and shredded beef between slices of croissant loaf. Butter a pan and toast each sandwich over medium-low heat until golden brown and melty inside.

Step 6: Broil the Soup
Ladle soup into oven-safe bowls and top with shredded Gruyère. Broil until the cheese is melted, golden, and bubbling.

Step 7: Serve and Enjoy
Garnish with thyme and serve immediately with the croissant grilled cheese for dipping. Every bite is rich, cheesy, and comforting.

Storage and Reheating

To Store:
Refrigerate leftover soup in an airtight container for up to 4 days. Keep the grilled cheese separate for best texture.

To Reheat:
Warm the soup on the stovetop over low heat until hot. Reheat the grilled cheese in a skillet or air fryer until crispy again.

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French Onion Beef Soup and Grilled Cheese

There’s something about French onion soup that feels like a warm embrace on a chilly day, but this version takes comfort to a whole new level. Tender chunks of slow-simmered beef melt into a sea of caramelized onions, rich broth, and bubbling Gruyère that clings to every spoonful. And just when you think it can’t get any better, you dip in a buttery croissant grilled cheese layered with more caramelized onions and shredded beef. It’s the kind of cozy, soul-satisfying meal that turns an ordinary night into something unforgettable.

Course dinner, lunch

Cuisine American, French

Keyword french onion, grilled cheese, soup

Prep Time 15 minutes minutes

Cook Time 2 hours hours

Servings 4

Author kingcooks

Ingredients

French Onion Beef Soup

• 2 lbs chuck roast cut into 1-2 inch pieces
• 5-6 large onions sliced
• 4-5 cups beef broth
• 2 cups Gruyère cheese shredded
• 1 cup white wine
• 3 tbsp unsalted butter
• 2 tbsp flour
• 1 tbsp garlic paste or minced
• 1 tbsp worcestershire sauce
• 1 tbsp dark brown sugar
• 2 sprigs thyme
• 2 bay leaves
• 1 tsp salt plus more to taste
• 1 tsp black pepper plus more to taste
• Olive oil for cooking

French Onion Beef Grilled Cheese

• 8 slices croissant loaf
• 2 cups Gruyère cheese shredded
• 1/2 cup shredded beef reserved from soup
• 1/2 cup caramelized onions reserved from soup
• Unsalted butter for cooking

Garnish

• Thyme chopped

Instructions

French Onion Beef Soup

• Season beef with salt and pepper.
• To a dutch oven over medium heat, sear the seasoned beef on all sides for about 3-4 minutes per side.
• Once seared, remove from pot and lower heat to medium low.
• Add the sliced onions to the same pot with butter, a pinch of salt, a pinch of pepper and dark brown sugar.
• Continuously stir until the onions caramelize. This will take anywhere from 10-15 mins.
• Stay close and keep stirring to prevent the onions from burning.
• Once caramelized, add garlic and cook until fragrant.
• Reserve 1/2 cup of the caramelized onions for the grilled cheese.
• Sprinkle the remaining onions in the pan with flour and stir to allow the flour to be absorbed.
• Deglaze the pan with white wine and Worcestershire sauce. Cook for 2-3 minutes.
• Return the seared beef to the pot and add enough beef broth to cover.
• Add thyme and bay leaves. Cover and cook on low for 1-2 hours. Or until the beef is fall apart tender.
• Once cooked, reserve 1/2 cup of the tender beef. Shred and set aside.
• Leave the soup to simmer on low heat until you’re ready to serve.

French Onion Beef Grilled Cheese

• Layer Gruyère cheese with the reserved caramelized onions and shredded beef between two slices of croissant loaf.
• To a pan over medium low heat, add some butter and toast each sandwich on both sides until golden brown and the filling is melted and gooey. Once cooked, serve immediately.

Assemble

• To baking safe dishes, add a few ladles full of the soup. Top with shredded
• Gruyère cheese. Broil in the oven until the cheese is melted and bubbling.
• Once ready to serve, top with thyme and enjoy with the toasted grilled cheese. Enjoy!

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!