The finished Product. We ended up with 24 egg cups in this batch, but the family starting eating before we could get a full picture. This is our go to for a quick weekday breakfast. Prep these on Sunday and store them in the fridge to eat throughout the week, or pop them in the freezer to have handy for those mornings that just go a little sideways. Recipe: Egg Cups Yield: ~24 egg cups Ingredients: 2 Tbsp butter 9 oz container thin-sliced deli ham, cut into about 1/2" squares

One reason I love this recipe is that its proportions make it super easy to scale up or down depending on your needs. Recipe: Dutch Baby Pancake Ingredients: For the Batter: ½ cup all-purpose flour 2 Tbsp sugar Pinch of kosher salt 2 Tbsp melted butter 2 eggs, at room temperature and lightly beaten ½ cup whole milk, at room temperature ½ tsp vanilla extract For the Skillet 1 Tbsp butter For Serving: 2 Tbsp powdered sugar (for dusting) Build: Preheat your oven, and a 10-inch c

Recipe: King Cake Beignets Ingredients: For the Beignets 1 (8ct)can refrigerated large/jumbo biscuits(Pillsbury Grands or similar) 1 (8-oz) block cream cheese, room temperature ¼ cup brown sugar 1 tablespoon cinnamon 1 teaspoon vanilla extract Ingredients: For the Icing 1 cup powdered sugar ~ 4 tablespoons heavy cream 1 teaspoon vanilla extract 1 teaspoon butter extract Build: In a large pot or Dutch oven, add about 4 inches of oil and place over medium heat. Bring the oil to

This Shrimp and grits has been a household favorite for years! A warm bowl of our homemade Shrimp and Grits This Shrimp and grits has been a household favorite for years! Recipe: Shrimp and Grits Ingredients: For the Shrimp & Sauce: 2 lbs raw shrimp, peeled and deveined 2 medium lemons ½–1 tsp cayenne pepper 1 tsp black pepper 1 tsp salt 14 oz andouille sausage, sliced 8 slices pre-cooked bacon, finely chopped* 1 medium yellow onion, rough chopped/large dice 4 bell peppers (g