Feel free to leave those out, and add in your favorite flavors. My one daughter love corn and black olives in her’s, while the other one digs just cheese and bacon. The combinations are pretty much endless.

Freezer Friendly Breakfast Burritos

Ingredients

½ lb. Italian Sausage (can use mild if you prefer)
½ Red onion, small, diced
½ Sweet Pepper, diced, any color you prefer
6 Eggs, whisked
1 tsp Thyme, dried
as desired Salt & Pepper
3 – 4 Flour tortillas, 8 – 10 inch
1 Cup Tex Mex Cheese, shredded
Optional – ½ can of green chilies, drained

Directions

1. In a fry pan, sauté the sausage and onions together until soft. Add the sweet peppers and continue to sauté for 2 – 3 minutes. Drain any excess grease, place into a bowl and set aside to cool.

2. In the same fry pan, add the eggs, thyme, salt and pepper. Cook on a low heat and slowly scramble the eggs gently to form large curds. Add the green chilies here if you want to use them. Place into a bowl and set aside to cool.

3. When both the sausage and eggs are cool, lay out a tortilla on the cutting board. Place a few tablespoons (approx… 2) shredded cheese in the center of the tortilla in a strip fashion, leaving about a half inch space from the bottom the tortilla.

4. Place a few tablespoons (approx.… 2) of sausage mixture on top of the cheese, and top that with some of the scrambled eggs. Be sure that the mixtures are in a long strip and do not come too close to the bottom of the tortilla.

5. WRAPPING: Fold the bottom of the tortilla over until it just covers the bottom of the filling. Turn the mat sideways so the fold now is to the left of you. Working again from the bottom, now fold in the excess tortilla (that was previously the right side of the wrap), over the filling and hold it tight. Continue to roll the tortilla to make it into a wrap that now has only one side open.  Place it seam side down and continue rolling the burritos.

6. FREEZING: Taking a piece of parchment paper approximately the size of the mat or cutting board your working on, lay it flat on the counter. Place a burrito, seam side down, near the bottom of the lower right corner of the paper. Fold the corner of the paper over the burrito, and begin to roll the burrito in the paper. Stop after completing one roll, and fold in the excess paper on the right. Continue wrapping the burrito until you have no more paper left. The left side should be still open, exposing the wrap. Simple fold this over and tape closed. Wrap all the burritos like this and place in a plastic, resealable freezer bag.

7. REHEATING: Simply remove a frozen burrito from the bag either the night before to thaw in the fridge overnight and reheat in the microwave for approximately 1 – 1 ½ minutes, or place the burrito directly from frozen into the microwave and cook for 2, 2 ½ minutes.

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Freezer Friendly Breakfast Burritos

Instead of slaving over the stove every morning we are craving burritos, I’ll make big batch of these Freezer Friendly Breakfast Burritos on Sunday!

Keyword Freezer Friendly Breakfast Burritos

Author The Rockstar Mommy

Ingredients

½ lb. Italian Sausage (can use mild if you prefer)

½ Red onion, small, diced

½ Sweet Pepper, diced, any color you prefer

6 Eggs, whisked

1 tsp Thyme, dried

as desired Salt & Pepper

3 – 4 Flour tortillas, 8 – 10 inch

1 Cup Tex Mex Cheese, shredded

Optional – ½ can of green chilies, drained

Instructions

1. In a fry pan, sauté the sausage and onions together until soft. Add the sweet peppers and continue to sauté for 2 – 3 minutes. Drain any excess grease, place into a bowl and set aside to cool

2. In the same fry pan, add the eggs, thyme, salt and pepper. Cook on a low heat and slowly scramble the eggs gently to form large curds. Add the green chilies here if you want to use them. Place into a bowl and set aside to cool.

3. When both the sausage and eggs are cool, lay out a tortilla on the cutting board. Place a few tablespoons (approx… 2) shredded cheese in the center of the tortilla in a strip fashion, leaving about a half inch space from the bottom the tortilla.

4. Place a few tablespoons (approx.… 2) of sausage mixture on top of the cheese, and top that with some of the scrambled eggs. Be sure that the mixtures are in a long strip and do not come too close to the bottom of the tortilla.

5. WRAPPING: Fold the bottom of the tortilla over until it just covers the bottom of the filling. Turn the mat sideways so the fold now is to the left of you. Working again from the bottom, now fold in the excess tortilla (that was previously the right side of the wrap), over the filling and hold it tight. Continue to roll the tortilla to make it into a wrap that now has only one side open.  Place it seam side down and continue rolling the burritos.

6. FREEZING: Taking a piece of parchment paper approximately the size of the mat or cutting board your working on, lay it flat on the counter. Place a burrito, seam side down, near the bottom of the lower right corner of the paper. Fold the corner of the paper over the burrito, and begin to roll the burrito in the paper. Stop after completing one roll, and fold in the excess paper on the right. Continue wrapping the burrito until you have no more paper left. The left side should be still open, exposing the wrap. Simple fold this over and tape closed. Wrap all the burritos like this and place in a plastic, resealable freezer bag.

7. REHEATING: Simply remove a frozen burrito from the bag either the night before to thaw in the fridge overnight and reheat in the microwave for approximately 1 – 1 ½ minutes, or place the burrito directly from frozen into the microwave and cook for 2, 2 ½ minutes.

Originally posted: June 2017
Updated: July 2026

The post Freezer Friendly Breakfast Burritos appeared first on The Rockstar Mommy.

Ingredient Notes

• Bacon – any kind works. I like a fatty bacon so it renders down well and leaves you plenty of bacon grease.
• Sausage – breakfast sausage is my favorite way to go here.
• Butter – a few tablespoons of butter join the rendered fat to make a silky roux.
• All purpose flour – the thickener that turns everything into a proper country gravy.
• Heavy cream – makes the gravy creamier and richer.
• Whole milk – you can use all milk instead of cream if you want. Still delicious.
• SaltBlack pepper – be generous. Real sawmill gravy should have a little bite.

How to Make Bacon and Sausage Gravy

1. Add your chopped bacon and sausage to a large skillet over medium heat. Cook until the bacon is golden brown and the sausage is no longer pink, breaking the sausage up as it cooks. If your bacon is rendering a lot of grease, that’s a good thing.
2. Add butter and cook until melted.
3. Whisk in the flour and cook for about 30 seconds. You want to cook out the taste of dry flour, but don’t let it brown.
4. Slowly whisk in the milk and the cream. I like to add half of the milk first, whisk it smooth, then add the rest — it keeps things from getting lumpy. Keep whisking over medium heat until the gravy has thickened.
5. Season with salt and plenty of black pepper. Serve hot over warm biscuits.

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Bacon and Sausage Gravy

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Bacon and Sausage Gravy

This Bacon and Sausage Gravy is the kind of hearty breakfast that makes everyone wander into the kitchen asking what smells so good.

Course Breakfast

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 6

Calories 442kcal

Ingredients

• 6 slices bacon chopped
• ½ pound breakfast sausage
• 5 tablespoons butter
• 5 tablespoons all purpose flour
• 1 cup heavy cream
• 2 cups whole milk
• Salt and black pepper to taste

Instructions

• Add your chopped bacon and sausage to a large skillet over medium heat. Cook until the bacon is golden brown and the sausage is no longer pink, breaking the sausage up as it cooks.
  
• Add butter and cook until melted.
  
• Whisk in the flour and cook for about 30 seconds. You want to cook out the taste of dry flour, but don't let it brown.
  
• Slowly whisk in the milk and the cream. I like to add half of the milk first, whisk it smooth, then add the rest — it keeps things from getting lumpy. Keep whisking over medium heat until the gravy has thickened.
  
• Stir the meat back into the gravy and season with salt and plenty of black pepper. Serve hot over warm biscuits.
  

Nutrition

Calories: 442kcal | Carbohydrates: 10g | Protein: 13g | Fat: 39g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.5g | Cholesterol: 115mg | Sodium: 492mg | Potassium: 303mg | Fiber: 0.2g | Sugar: 5g | Vitamin A: 1038IU | Vitamin C: 1mg | Calcium: 134mg | Iron: 1mg

The post Bacon and Sausage Gravy appeared first on The Rockstar Mommy.

Ingredient Notes

• cinnamon roll dough: cut into bite-sized cinnamon roll pieces
• eggs: helps create the custard base
• heavy cream: adds richness and soft texture
• crumbled bacon: sweet and savory balance
• brown sugar: adds sweetness throughout
• honey: for extra depth of flavor
• ground cinnamon: classic cinnamon roll flavor
• nutmeg: adds warmth
• pure vanilla extract: enhances sweetness
• kosher salt: balances flavors

Slow Cooker Cinnamon Roll Casserole

1. Grease the bottom of your slow cooker with butter or non-stick cooking spray. Cut each of the regular cinnamon rolls into quarters and set aside the icing packets.
2. In a large mixing bowl, whisk together eggs, heavy cream, cinnamon, nutmeg, vanilla, salt, and honey to create the egg mixture.
3. Add an even layer of cinnamon roll pieces to the bottom of the crockpot.
4. Pour about ⅓ of the custard mixture over the rolls and sprinkle bacon crumbles. Repeat layers until everything is used.
5. In a small mixing bowl, combine brown sugar and cinnamon. Sprinkle over the top of the casserole.
6. Place a clean towel between the lid and crock pot to absorb moisture. Cover tightly. Cook on low setting for 2 hours. After the 2-hour mark, check edges. Continue cooking for another 45 minutes to 1 hour, until set and golden brown.
7. Mix frosting ingredients with a hand mixer until smooth. Drizzle over the top of the cinnamon rolls and serve warm.

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Slow Cooker Cinnamon Roll Casserole

If you’re looking for a cozy breakfast that feels a little extra special, this Slow Cooker Cinnamon Roll Casserole is a great recipe to try.

Course Breakfast

Cuisine Crockpot, Slow Cooker

Prep Time 20 minutes minutes

3 hours hours

Total Time 3 hours hours 20 minutes minutes

Servings 10

Calories 650kcal

Equipment

• Slow Cooker

Ingredients

• 47 oz cans refrigerated cinnamon rolls – 3 (15.7 oz) cans
• 4 large eggs
• 1 cup heavy cream
• ½ cup crumbled bacon
• ½ cup brown sugar
• 3 tablespoons honey
• 2 teaspoons ground cinnamon
• ¼ teaspoon nutmeg
• 2 teaspoons pure vanilla extract
• ¼ teaspoon kosher salt

Topping

• ½ cup brown sugar
• 1 teaspoon cinnamon

Cream Cheese Frosting

• Icing packets from the cinnamon rolls
• 4 tablespoons butter softened
• 8 ounces cream cheese softened
• ½ cup powdered sugar
• 1 teaspoon vanilla extract

Instructions

• Grease the bottom of your slow cooker with butter or non-stick cooking spray. Cut each of the regular cinnamon rolls into quarters and set aside the icing packets.
  
• In a large mixing bowl, whisk together eggs, heavy cream, cinnamon, nutmeg, vanilla, salt, and honey to create the egg mixture.
  
• Add an even layer of cinnamon roll pieces to the bottom of the crockpot.
  
• Pour about ⅓ of the custard mixture over the rolls and sprinkle bacon crumbles. Repeat layers until everything is used.
  
• In a small mixing bowl, combine brown sugar and cinnamon. Sprinkle over the top of the casserole. Place a clean towel between the lid and crock pot to absorb moisture. Cover tightly. Cook on low setting for 2 hours.
  
• After the 2-hour mark, check edges. Continue cooking for another 45 minutes to 1 hour, until set and golden brown.
  
• Mix frosting ingredients with a hand mixer until smooth. Drizzle over the top of the cinnamon rolls and serve warm.
  

Nutrition

Calories: 650kcal | Carbohydrates: 69g | Protein: 9g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 2g | Cholesterol: 134mg | Sodium: 1342mg | Potassium: 145mg | Fiber: 0.3g | Sugar: 64g | Vitamin A: 725IU | Vitamin C: 0.2mg | Calcium: 87mg | Iron: 3mg

The post Slow Cooker Cinnamon Roll Casserole appeared first on The Rockstar Mommy.

Ingredient Notes

Refrigerated Biscuit Dough: The quick and easy base that makes this pull apart bread come together fast.
Banana:Adds natural sweetness and a soft, fruity layer throughout.
Chopped Walnuts: Gives every bite a satisfying crunch and nutty flavor.Butter – Melted and mixed with brown sugar for a rich, sticky sauce.
Brown Sugar: Creates that warm, caramel sweetness in the butter sauce.
White Sugar: Blends with cinnamon to coat each piece of dough.
Cinnamon: Brings cozy warmth and pairs perfectly with banana.
Nonstick Spray: Keeps the bread from sticking so it flips out perfectly.

Banana Maple Monkey Bread

1. Quarter your biscuits, and place in a gallon size zip top bag with chopped walnuts, white sugar, and cinnamon. Seal and shake until evenly coated.
2. Whisk together melted butter and brown sugar until dissolved, and set aside.
3. Spray a loaf pan with nonstick, then place a layer of sliced bananas in the bottom, covering the entire surface.
4. Fill up your loaf pan halfway with biscuits and walnuts, then drizzle your melted butter mixture all over. Top with a few more bananas, then biscuits, and the rest of your butter mixture.
5. Bake for 25 minutes at 350 degrees. When fully cooked, remove from oven, and turn over onto a serving dish.

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Banana Walnut Monkey Bread

This Banana Maple Monkey Bread is the ultimate weekend breakfast treat that the whole family will go crazy for.

Course Breakfast, Dessert

Cuisine bread, Family Favorite

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 8

Calories 365kcal

Ingredients

• 16 oz can refrigerated biscuit dough
• 1 medium banana
• ⅓ cup chopped walnuts
• ⅓ cup butter – melted
• ⅓ cup brown sugar
• 2 tbsp white sugar
• 1 tbsp cinnamon
• Nonstick spray

Instructions

• Quarter your biscuits, and place in a gallon size zip top bag with chopped walnuts, white sugar, and cinnamon. Seal and shake until evenly coated.
  
• Whisk together melted butter and brown sugar until dissolved, and set aside.
• Spray a loaf pan with nonstick, then place a layer of sliced bananas in the bottom, covering the entire surface.
  
• Fill up your loaf pan halfway with biscuits and walnuts, then drizzle your melted butter mixture all over.Top with a few more bananas, then biscuits, and the rest of your butter mixture.
  
• Bake for 25 minutes at 350 degrees. When fully cooked, remove from oven, and turn over onto a serving dish.
  

Nutrition

Calories: 365kcal | Carbohydrates: 43g | Protein: 5g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 695mg | Potassium: 220mg | Fiber: 2g | Sugar: 13g | Vitamin A: 251IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 2mg

The post Banana Maple Monkey Bread appeared first on The Rockstar Mommy.

Ingredient Notes

• Russet Potatoes – These starchy potatoes bake up fluffy on the inside while the outside of the potatoes turns perfectly crisp and golden.
• Red Bell Pepper – Adds a pop of color and a naturally sweet flavor that balances the savory potatoes.
• Green Bell Pepper – Brings a slightly sharper taste that pairs well with garlic powder and paprika.
• Bacon (optional) – Chopped bacon adds smoky flavor and makes these breakfast potatoes extra hearty.
• Olive Oil – Helps the diced potatoes roast evenly and promotes that golden brown finish.
• Seasoned Salt – A convenient blend that boosts flavor throughout the cooking process.
• Garlic Powder – Adds savory depth without burning during the high-heat roasting.
• Dried Parsley – Brings mild herb flavor that complements both fresh herbs and spices.
• Paprika – Adds warmth and color to the crispy potatoes without overpowering them.
• Ground Black Pepper – Provides a gentle kick and balances the richness of the olive oil.
• Fresh Italian Parsley – A bright garnish that finishes the dish with fresh flavor.

Breakfast Potatoes

1. Preheat oven to 400 degrees F. Clean and chop potatoes and peppers. Add to large bowl and drizzle with olive oil.
2. In a small bowl combine the salt, garlic powder, paprika, dried parsley and black pepper.
   Sprinkle half of the seasonings over the potato mixture.
3. Stir to coat and sprinkle remaining seasonings, and stir again.
4. Transfer the mixture to a baking sheet and bake for 20-30 minutes until fork tender and golden.
5. Chop your cooked bacon and sprinkle over potatoes. Add fresh parsley if desired.
   

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Breakfast Potatoes

This easy breakfast potato recipe delivers golden brown edges with tender centers, making it perfect for a yummy breakfast side.

Course Breakfast, Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 363kcal

Ingredients

• 3 large russet potatoes peeled if desired and diced
• 1 small red bell pepper diced
• 1 small green bell pepper diced
• 4 strips bacon cooked and chopped, optional
• 3 tablespoons olive oil
• 1 teaspoon seasoned salt
• 1 ½ teaspoon garlic powder
• 1 teaspoon dried parsley
• ½ teaspoon paprika
• ½ teaspoon ground black pepper
• 2 tablespoon fresh Italian parsley chopped for garnish

Instructions

• Preheat oven to 400 degrees F. Clean and chop potatoes and peppers. Add to large bowl and drizzle with olive oil.
  
• In a small bowl combine the salt, garlic powder, paprika, dried parsley and black pepper. Sprinkle half of the seasonings over the potato mixture.
  
• Stir to coat and sprinkle remaining seasonings, and stir again
  
• Transfer the mixture to a baking sheet and bake for 20-30 minutes until fork tender and golden. Chop cooked bacon and sprinkle over potatoes.
  
• Add fresh parsley if desired
  

Nutrition

Calories: 363kcal | Carbohydrates: 53g | Protein: 9g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 8mg | Sodium: 732mg | Potassium: 1289mg | Fiber: 5g | Sugar: 3g | Vitamin A: 778IU | Vitamin C: 54mg | Calcium: 43mg | Iron: 3mg

The post Breakfast Potatoes appeared first on The Rockstar Mommy.

Made with convenience ingredients like Pillsbury cinnamon rolls and a can of apple pie filling, this dish is an easy recipe that requires minimal prep. In just 30-35 minutes, you’ll have a sweet treat that pairs perfectly with a scoop of ice cream or a drizzle of maple syrup. Serve this family favorite at your next brunch, and watch it disappear!

Apple Cinnamon Roll Casserole – A Warm and Cozy Treat

1. Preheat oven to 375°F and grease a 9×13 baking dish.
2. Unroll your cinnamon rolls from the cans and set aside the icing packets.
3. Cut each cinnamon bun into smaller pieces (quarters) and place them evenly into the bottom of your baking dish.
4. Spread the can of apple pie filling over the top of the cinnamon rolls.
5. Cover with foil and bake for 25 minutes, then remove the foil and bake for another 5-10 minutes.
6. Let cool slightly, then drizzle with reserved icing before serving.

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Apple Cinnamon Roll Casserole

Nothing beats the comforting aroma of this warm Apple Cinnamon Roll Casserole filling your kitchen on a Saturday morning.

Course Breakfast, Casserole

Cuisine Family Favorite

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 10

Calories 317kcal

Ingredients

• 25 oz can refrigerated cinnamon rolls 2 – 12.04 cans
• 3 cups apple pie filling about 2 – 21o cans

Instructions

• Preheat oven to 375F and grease a 9×13 baking dish.
• Unroll your cinnamon rolls from the cans and reserve the icing packets.
• Slice each cinnamon roll into quarters and place into the bottom of your baking dish in an even layer.
• Spread the apple pie filling over the top of your cinnamon roll layer.
• Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for another 5-10 minutes, or until the rolls are cooked through.
• Allow the casserole to cool slightly before drizzling the reserved icing over the top. Slice and serve, enjoy!

Nutrition

Calories: 317kcal | Carbohydrates: 54g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Trans Fat: 1g | Sodium: 542mg | Potassium: 32mg | Fiber: 1g | Sugar: 25g | Vitamin A: 17IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg

The post Apple Cinnamon Roll Casserole appeared first on The Rockstar Mommy.

They are soft, moist pumpkin muffins with warm pumpkin spice, topped with sugary cinnamon crumb topping which is held together with butter – perfect as a warm breakfast treat or snack. 

These bakery-style pumpkin streusel muffins are done in just 30 minutes and are a lovely change from the traditional pumpkin pie for your Thanksgiving celebrations. You can even make them the day before!

Pumpkin Pie Streusel Muffins

1. Preheat oven to 375 degrees F.
2. In a medium size bowl, whisk together the flour, sugars, baking powder, pumpkin pie spice and salt.
3. In a separate bowl, whisk together the vegetable oil, pumpkin, milk and eggs.
4. Add the wet ingredients to the dry ingredients and stir to combine.
5. Spoon the batter into a lined muffin tin.
6. In a small bowl, mix together the streusel ingredients using your fingers until it is well combined and crumbly.  
7. Sprinkle the streusel on each of the muffins.
8. Place in the oven and bake for approximately 30 minutes until golden and a toothpick comes out clean.
9. Allow to cool for 5-10 minutes and then remove from the tin to a cooling rack. 

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Pumpkin Pie Streusel Muffins

These Pumpkin Pie Streusel Muffins are the perfect solution if you can’t decide between wanting pumpkin muffins, pumpkin bread or pumpkin cake!

Course Breakfast, Dessert

Cuisine Thanksgiving

Keyword baking

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 12

Calories 307kcal

Ingredients

• 1 ¾ Cup Flour
• ¾ Cup Brown sugar
• ½ Cup White sugar
• 2 tsp Baking powder
• 1 tsp Pumpkin pie spice
• ½ tsp Salt
• ½ Cup Vegetable oil
• 1 Cup Pumpkin
• 1/3 Cup Milk
• 2 Eggs beaten

For the streusel

• 2 Tbsp Flour
• 3 Tbsp Brown sugar
• ½ tsp Cinnamon
• 3 Tbsp Butter
• ¼ Cup Pecans finely chopped

Instructions

• Preheat oven to 375 degrees
• In a medium size bowl, whisk together the flour, sugars, baking powder, pumpkin pie spice and salt.
• In a separate bowl, whisk together the vegetable oil, pumpkin, milk and eggs.
• Add the wet ingredients to the dry ingredients and stir to combine.
• Spoon the batter into a lined muffin tin.
• In a small bowl, mix together the streusel ingredients using your fingers until it is well combined and crumbly. Sprinkle the streusel on each of the muffins.
• Place in the oven and bake for approximately 30 minutes until golden and a toothpick comes out clean.
• Allow to cool for 5-10 minutes and then remove from the tin to a cooling rack.

Nutrition

Calories: 307kcal | Carbohydrates: 41g | Protein: 4g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 36mg | Sodium: 591mg | Potassium: 115mg | Fiber: 1g | Sugar: 17g | Vitamin A: 3318IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 1mg

The post Pumpkin Pie Streusel Muffins appeared first on The Rockstar Mommy.

But don’t be fooled! While this air fryer donut recipe may appear super simple, it’s nothing short of gourmet quality – making these Air Fryer Strawberry Shortcake Donuts perfect to enjoy for a special celebration or when you’re just in the mood to spruce up those plain glazed donuts! 

Air Fryer Strawberry Shortcake Donuts 

1. Preheat the air fryer to 350 degrees F. Heat the donuts for one to two minutes, until the glaze begins to bubble.
2. Combine the strawberries and sugar and spoon the mixture on top of each donut.
3. Top the strawberries with whipped cream.

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Air Fryer Strawberry Shortcake Donuts

These Air Fryer Strawberry Shortcake Donuts are ridiculously easy to whip up using store-bought glazed donuts and a few other simple ingredients.

Course Breakfast, Dessert

Cuisine air fryer, Family Favorite

Keyword kid approved, kid friendly

Prep Time 10 minutes minutes

Cook Time 2 minutes minutes

Total Time 12 minutes minutes

Servings 6

Calories 223kcal

Ingredients

• 6 glazed donuts
• 1 pint strawberries chopped
• 1 tablespoon sugar
• Whipped cream

Instructions

• Preheat the air fryer to 350 degrees F. Heat the donuts for one to two minutes, until the glaze begins to bubble.
• Combine the strawberries and sugar and spoon the mixture on top of each donut.
• Top the strawberries with whipped cream.

Nutrition

Calories: 223kcal | Carbohydrates: 9g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Trans Fat: 0.01g | Sodium: 86mg | Potassium: 121mg | Fiber: 2g | Sugar: 16g | Vitamin A: 9IU | Vitamin C: 46mg | Calcium: 13mg | Iron: 0.3mg

The post Air Fryer Strawberry Shortcake Donuts  appeared first on The Rockstar Mommy.

What makes this recipe truly special is not just the delicious flavors and textures. It’s the ease with which it comes together, inviting even beginner bakers to create a masterpiece with a handful of simple ingredients. Within less than an hour, you can witness the transformation of a can of crescent roll dough and a mix of other readily available ingredients into a dish that not only tastes delightful but looks incredibly elegant.

Easy Pumpkin Pecan Braid

1. Preheat the oven to 350 degrees. Prepare a large rimmed baking sheet with parchment paper.
2. Roll the crescent dough out onto the parchment paper, creating a 13×7 inch rectangle. Down both edges of the rectangle, cut 2 inch slits in the dough about 1 inch apart.
3. In a mixing bowl, stir together the canned pumpkin, brown sugar, pumpkin spice blend, cinnamon, and egg yolk until well combined. Fold in the pecans.
4. Spoon the filling into the middle of the crescent sheet, keeping the batter in the middle and away from the cut slits.
5. Working from one end of the crescent dough sheet to the other, begin pulling the cut pieces of dough across the batter, twisting once and tucking slightly on the opposite side. Alternate from one side of the crescent dough to the other, working all the way down to the end.
6. In a small bowl, whip the egg white until foamy. Brush the egg white over the crescent dough.
7. Bake for 20 to 30 minutes or until the dough is golden. Cool slightly.
8. In a clean bowl, whisk together the powdered sugar and milk until smooth. Drizzle the glaze over the crescent braid and then sprinkle with the pecans. For a more dramatic effect, allow the glaze to set before drizzling the braid again.

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Easy Pumpkin Pecan Braid

Get ready to welcome the cozy fall season with the most delightful pastry to grace your breakfast table — the Easy Pumpkin Pecan Braid.

Course Breakfast, Dessert

Cuisine Thanksgiving

Keyword pumpkin

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 8

Calories 238kcal

Ingredients

• 8 ounce can crescent roll dough
• ¾ cup canned pumpkin
• ⅓ cup brown sugar packed
• 1 teaspoon pumpkin spice blend
• ¼ teaspoon ground cinnamon
• 1 egg separated
• ½ cup chopped pecans

For the glaze:

• ½ cup powdered sugar sifted
• 2 teaspoons milk
• 2 tablespoons chopped toasted pecans

Instructions

• Preheat the oven to 350 degrees. Prepare a large rimmed baking sheet with parchment paper.
• Roll the crescent dough out onto the parchment paper, creating a 13×7 inch rectangle. Down both edges of the rectangle, cut 2 inch slits in the dough about 1 inch apart.
• In a mixing bowl, stir together the canned pumpkin, brown sugar, pumpkin spice blend, cinnamon, and egg yolk until well combined. Fold in the pecans.
• Spoon the filling into the middle of the crescent sheet, keeping the batter in the middle and away from the cut slits.
• Working from one end of the crescent dough sheet to the other, begin pulling the cut pieces of dough across the batter, twisting once and tucking slightly on the opposite side. Alternate from one side of the crescent dough to the other, working all the way down to the end.
• In a small bowl, whip the egg white until foamy. Brush the egg white over the crescent dough.
• Bake for 20 to 30 minutes or until the dough is golden. Cool slightly.
• In a clean bowl, whisk together the powdered sugar and milk until smooth. Drizzle the glaze over the crescent braid and then sprinkle with the pecans. For a more dramatic effect, allow the glaze to set before drizzling the braid again.

Nutrition

Calories: 238kcal | Carbohydrates: 33g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.004g | Cholesterol: 23mg | Sodium: 236mg | Potassium: 110mg | Fiber: 2g | Sugar: 20g | Vitamin A: 3616IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 2mg

The post Easy Pumpkin Pecan Braid appeared first on The Rockstar Mommy.

Once assembled and cooked in the air fryer, these crispy cherry hand pies are then topped with a sugar glaze that tastes just like the Krispy Kreme glaze! Enjoy these Air Fryer Cherry Hand Pies as a sweet treat any time of the day!

Air Fryer Cherry Hand Pies

1. Bring pie crusts to room temperature and then unroll each crust onto a sheet of parchment paper. Use a 4-inch round cookie or biscuit cutter to cut out as many rounds from each crust as possible.
2. Press the excess dough into a ball and roll out again with a rolling pin to cut additional crusts. You should be able to get 12 total from the two refrigerated pie crusts. Be sure to roll the extra dough out to the same thickness as the original crusts.
3. Spoon a scoop of cherry pie filling into the center of six of the crusts.
4. Cut venting holes in the middle of the remaining six crusts. This allows steam to escape while the hand pies are cooking so that they don’t separate where the seams are joined.
5. Use a pastry brush to lightly brush the top crust with water.
6. Place the moistened side of the crust down over the filled pie crust, matching the edges together all the way around. Press down around the edge to seal the crusts. Turn up the sides of the crust to help maintain the seal on the pies.
7. Preheat the air fryer to 350°F (if there is a pre-heat function. This is optional.) Place hand pies into the basket of the air fryer (four fits in our air fryer at once). Spray the pies with non-stick baking spray.
8. Bake for about 10 minutes or until the hand pies are brown and the crusts are flaky.
9. Make the glaze by whisking together sugar, milk, and corn syrup until smooth.
10. Brush the warm hand pies with the glaze and leave the glaze to set and dry.

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Air Fryer Cherry Hand Pies

If you love fruit-filled pastries and tarts then you have to try these Air Fryer Cherry Hand Pies!

Course Breakfast, Dessert

Cuisine air fryer, Family Favorite

Keyword easy recipe

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Total Time 40 minutes minutes

Servings 6 pies

Calories 341kcal

Ingredients

• 21 oz can cherry pie filling
• 2 refrigerated pie crusts
• Water for sealing crusts

Glaze

• 1 cup powdered sugar
• 1-3 tbsp whole milk add until desired consistency
• 1 & 1/2 tbsp corn syrup

Instructions

• Bring pie crusts to room temperature and then unroll each crust onto a sheet of parchment paper. Use a 4-inch round cookie or biscuit cutter to cut out as many rounds from each crust as possible.
• Press the excess dough into a ball and roll out again with a rolling pin to cut additional crusts. You should be able to get 12 total from the two refrigerated pie crusts. Be sure to roll the extra dough out to the same thickness as the original crusts.
• Spoon a scoop of cherry pie filling into the center of six of the crusts.
• Cut venting holes in the middle of the remaining six crusts. This allows steam to escape while the hand pies are cooking so that they don’t separate where the seams are joined.
• Use a pastry brush to lightly brush the top crust with water.
• Place the moistened side of the crust down over the filled pie crust, matching the edges together all the way around. Press down around the edge to seal the crusts.
• Turn up the sides of the crust to help maintain the seal on the pies.
• Preheat the air fryer to 350°F (if there is a pre-heat function. This is optional.) Place hand pies into the basket of the air fryer (four fits in our air fryer at once). Spray the pies with non-stick baking spray.
• Bake for about 10 minutes or until the hand pies are brown and the crusts are flaky.
• Make the glaze by whisking together sugar, milk, and corn syrup until smooth.
• Brush the warm hand pies with the glaze and leave the glaze to set and dry.

Nutrition

Calories: 341kcal | Carbohydrates: 66g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 0.3mg | Sodium: 141mg | Potassium: 136mg | Fiber: 1g | Sugar: 24g | Vitamin A: 208IU | Vitamin C: 4mg | Calcium: 20mg | Iron: 1mg

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