You can control the sweetness level with the choice of champagne you buy and opting for fresh orange juice will take your Mimosa to the next level.

Related: Peach Bellini, Orange and Coffee Moscow Mule, Orange Mango Margarita, Sparkling Hibiscus Sangria, Cranberry Spritz, French 75

What champagne or sparkling wine is best for Mimosas?

While it’s up to your personal sweetness level, many choose to use a Brut Champagne or Spanish Cava option for Mimosas as the dryness balances well with the sweetness of the orange juice. If you like your drinks a little sweeter, you can opt for Prosecco or something that’s a little less tart.

What is the ratio of champagne to orange juice for Mimosas?

The classic ratio for Mimosas is 50% champagne and 50% orange juice. There are certainly some who prefer more champagne or more orange juice in their glass, so check with your guests to see if they have a ratio preference.

How do you make Mimosas in a batch for a crowd?

If you want Mimosas to be self-serve or to have a pitcher of them handy for refills, rather than pouring them one by one into individual glasses, you can add your whole champagne bottle to a pitcher and gently stir in the orange juice so you have a batch of them ready to go.

Mimosa Ingredients

• Orange Juice: While fresh orange juice is definitely the way to go, you can also use store bought as well in a pinch. Just opt for no pulp versions as you want your Mimosa to be as smooth as possible.
• Champagne (or sparkling wine): The champagne is what gives this bubbly drink its lightness, so opt for your favorite option on the sweetness scale to pair with your OJ.

Mimosas are classically served in a champagne flute (these stemless ones are fun!) as the design shape helps maintain carbonation.

Directions

Fill your champagne flute almost halfway with chilled champagne. Top off the rest of the glass with orange juice and enjoy!

Tips for Making

• If using fresh orange juice, make sure to strain your juice so you get a smooth liquid for your drink.
• Chill both your champagne and orange juice to get the perfect chilled cocktail (don’t add ice to chill it, that will negatively affect how bubbly your drink is).
• If you don’t have champagne flutes, wine glasses are the next best drinkware option.
• When pouring your champagne, let the drink pour down the side of the glass rather than pour it aimed at the bottom of the glass. Pouring it along the inside will help maintain carbonation.
• Add an optional garnish of an orange wedge or strawberry slice to the rim of the glass.

Mimosa Variations

• Grand Mimosa: Add a tablespoon of Grand Marnier to your glass before the other ingredients to enhance the orange flavor in your Mimosa.
• Sherbet Mimosa: Simply add a small scoop of fruity sherbet to the top of your Mimosa and you have a cool and delicious summer treat!
• Strawberry Grapefruit Mimosa: Add grapefruit juice and sliced strawberries in a cocktail shaker. After shaking, let the strawberries flavor the juice for a few hours before pouring into a glass and topping with champagne.
• Lemosa: Use lemonade instead of orange juice for a fresh take on the classic.

Serve these with our favorite brunch items!

• French Toast Casserole
• Overnight Cinnamon Rolls – Small Batch
• Tater Tot Casserole
• Sheet Pan Breakfast Sandwiches

Print

Mimosa

Course brunch, Drinks

Keyword champagne, mimosa

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 8 drinks

Calories 42kcal

Author Laura Gummerman

Ingredients

• 1 750ml bottle of champagne or sparkling wine
• 3 cups orange juice

Instructions

• Fill your champagne flutes almost halfway with chilled champagne. Top off the rest of the glass with orange juice and enjoy!

Notes

Tips for Making

• If using fresh orange juice, make sure to strain your juice so you get a smooth liquid for your drink.
• Chill both your champagne and orange juice to get the perfect chilled cocktail (don’t add ice to chill it, that will negatively affect how bubbly your drink is).
• If you don’t have champagne flutes, wine glasses are the next best drinkware option.
• When pouring your champagne, let the drink pour down the side of the glass rather than pour it aimed at the bottom of the glass. Pouring it along the inside will help maintain carbonation.
• Add an optional garnish of an orange wedge or strawberry slice to the rim of the glass.

Mimosa Variations

• Grand Mimosa: Add a tablespoon of Grand Marnier to your glass before the other ingredients to enhance the orange flavor in your Mimosa.
• Sherbet Mimosa: Simply add a small scoop of fruity sherbet to the top of your Mimosa and you have a cool and delicious summer treat!
• Strawberry Grapefruit Mimosa: Add grapefruit juice and sliced strawberries in a cocktail shaker. After shaking, let the strawberries flavor the juice for a few hours before pouring into a glass and topping with champagne.
• Lemosa: Use lemonade instead of orange juice for a fresh take on the classic.

Nutrition

Calories: 42kcal | Carbohydrates: 10g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.03g | Sodium: 1mg | Potassium: 186mg | Fiber: 0.2g | Sugar: 8g | Vitamin A: 186IU | Vitamin C: 47mg | Calcium: 10mg | Iron: 0.2mg

This breakfast casserole recipe reminds me of a rustic quiche in that it has a bread bottom (like a rustic crust), while the filling is made with breakfast sausage, eggs, vegetables and cheese. Everyone will love this casserole!

Related: Find even more great breakfast recipes here—50+ Healthy Breakfast Recipes

Ingredients

• Bread
• Sausage
• Olive oil
• Italian seasoning
• Onion
• Garlic
• Bell peppers
• Eggs
• Cottage cheese
• Milk
• Cheese

Directions

Cube the bread into small, bite-sized pieces. Chop up the onion and bell peppers and mince the garlic. Grate the cheese.

In a medium to large saucepan, heat the oil over medium heat and cook the vegetables (onion, garlic and bell peppers) until softened, about 3 minutes. Remove from the pan.

Then cook the sausage until no pink remains. Add the vegetables back into the pan and add the Italian seasoning. Turn off the heat and set aside.

Mix together the eggs, cottage cheese and milk.

Assemble the casserole by lightly greasing a 9×13 pan. Add a layer of the cubed bread. Then add a layer of the sausage/vegetable mixtures. Pour the egg mixture over everything. Then top with the cheese.

Cover and refrigerate overnight. You can refrigerate this uncooked casserole for anywhere from 30 minutes to 24 hours as needed. But I most often refrigerate for 8-10 hours, as I will make this the night before I plan to bake it.

Bake at 350°F (177°C) for 35-40 minutes. Top with a handful of chives or parsley if you like. Allow to cool for 10-15 minutes before slicing in it.

Tips for Making

• You can use any bread for this recipe. I most often use whatever I have on hand, so it’s usually sourdough or a honey wheat. You’ll only need 3-4 slices of bread.
• I like to mix the eggs, cottage cheese and milk in a blender so the cottage cheese really gets blended in. But you can also whisk by hand in a mixing bowl. Just make sure to break up the egg yolks well.
• You can substitute the sausage for another ground meat like beef or turkey if you like.
• If you want to add more vegetables to this, like mushrooms or zucchini, feel free!
• Save any leftovers by covering the casserole pan in plastic wrap or aluminum foil in the refrigerator for at least 3 days. Rewarm in the microwave.

More Breakfast Recipes

• Tater tot casserole
• French toast casserole
• Biscuits and gravy casserole
• Monkey bread
• Air fryer donuts
• Best fruit salad
• How to cook bacon
• Overnight oats
• Pancakes (without milk)
• How to make French toast
• Starbucks egg white bites
• Sheet pan breakfast sandwiches
• Overnight cinnamon rolls
• Stuffed French toast
• Overnight sticky buns
• Turkey meatball quiche

Print

Breakfast Casserole

A make ahead breakfast casserole that tastes similar to a rustic quiche.

Course Breakfast

Cuisine American

Keyword casserole

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 12

Calories 462kcal

Author Emma Chapman

Equipment

• 9×13 pan

Ingredients

• 4 cups bread
• 1 pound sausage
• 2 teaspoons olive oil
• 1 teaspoon Italian seasoning
• ½ onion
• 4 cloves garlic
• 2 bell peppers
• 12 eggs
• ½ cup cottage cheese
• ½ cup milk
• 1 cup cheddar cheese

Instructions

• Cube the bread into small, bite-sized pieces. Chop up the onion and bell peppers and mince the garlic. Grate the cheese.
• In a medium to large saucepan, heat the oil over medium heat and cook the vegetables (onion, garlic and bell peppers) until softened, about 3 minutes. Remove from the pan.
• Then cook the sausage until no pink remains. Add the vegetables back into the pan and add the Italian seasoning. Turn off the heat and set aside.
• Mix together the eggs, cottage cheese and milk.
• Assemble the casserole by lightly greasing a 9×13 pan. Add a layer of the cubed bread. Then add a layer of the sausage/vegetable mixtures. Pour the egg mixture over everything. Then top with the cheese.
• Cover and refrigerate overnight. You can refrigerate this uncooked casserole for anywhere from 30 minutes to 24 hours as needed. But I most often refrigerate for 8-10 hours, as I will make this the night before I plan to bake it.
• Bake at 350°F (177°C) for 35-40 minutes. Top with a handful of chives or parsley if you like.
• Allow to cool for 10-15 minutes before slicing into it.

Notes

You can use any bread for this recipe. I most often use whatever I have on hand, so it’s usually sourdough or a honey wheat. You’ll only need 3-4 slices of bread.

I like to mix the eggs, cottage cheese and milk in a blender so the cottage cheese really gets blended in. But you can also whisk by hand in a mixing bowl. Just make sure to break up the egg yolks well.

You can substitute the sausage for another ground meat like beef or turkey if you like.

If you want to add more vegetables to this, like mushrooms or zucchini, feel free!

Save any leftovers by covering the casserole pan in plastic wrap or aluminum foil in the refrigerator for at least 3 days. Rewarm in the microwave.

Nutrition

Calories: 462kcal | Carbohydrates: 41g | Protein: 24g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 203mg | Sodium: 770mg | Potassium: 352mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1015IU | Vitamin C: 26mg | Calcium: 220mg | Iron: 4mg

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This would make an excellent breakfast option for a holiday brunch or when you have overnight guests as it can be thrown together. The total time (including prep time and bake time) for this recipe is under an hour. But this can be made anytime of year.

Related: If you love French toast as much as me, then you must try the best French toast, stuffed French toast, and baked French toast sticks. Or learn to make the best homemade English muffins.

Ingredients

• Croissants
• Eggs
• Milk
• Heavy whipping cream
• Vanilla extract
• Granulated white sugar
• Cinnamon
• Powdered sugar/confectioner’s sugar for the top, optional

Fresh berries, homemade whipped cream, and maple syrup are welcome additions as well.

Directions

Cube the bread. I sliced off the croissant tops for a pretty presentation, but this is not necessary, just an option. You can simply cube all the bread if you like.

In a mixing bowl, whisk together the eggs, milk, heavy cream, vanilla extract, sugar, and cinnamon. Add the bread pieces to the egg mixture and stir so all the pieces get coasted well.

Grease or butter an 8×11 pan, or similar sized pan. Pour into the prepared baking dish.

Cover with aluminum foil and bake for 20 minutes at 350°F (177°C). Then remove the foil and bake for another 20 minutes. The total bake time is 40 minutes.

Allow to cool before cutting. Sprinkle with a little powdered sugar before serving.

Tips & Substitutions

• You can certainly use other breads beyond croissants if you like. Sourdough or French bread would be great for this recipe as well.
• If your bread is super soft and fresh, lightly toast it or cube and leave out the night before making this. You want your bread to be slightly stale as it will absorb the egg/milk mixture better if it’s on the dry side.
• If white sugar is not available, brown sugar can be substituted.
• Store leftovers in an airtight container in the fridge and reheat them for up to three days.

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Print

French Toast Casserole

a bread pudding-like breakfast with the flavors of French toast

Course Breakfast

Cuisine American, French

Keyword casserole, french toast

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 6

Calories 342kcal

Author Emma Chapman

Equipment

• 8×11 pan

Ingredients

• 4 large croissants
• 6 eggs
• 1 cup milk
• ¼ cup heavy whipping cream
• 1 tablespoon vanilla extract
• ¼ cup granulated white sugar
• 1 teaspoon cinnamon

Instructions

• Cube the bread. I sliced off the croissant tops for a pretty presentation, but this is not necessary, just an option. You can simply cube all the bread if you like.
• In a mixing bowl, whisk together the eggs, milk, heavy whipping cream, vanilla extract, sugar, and cinnamon.
• Add the bread pieces and stir so all the pieces get coasted well.
• Grease or butter an 8×11 pan, or similar sized pan.
• Add the mixture to the prepared pan.
• Cover with aluminum foil and bake for 20 minutes at 350°F (177°C).
• Then remove the foil and bake for another 20 minutes. The total bake time is 40 minutes.
• Allow to cool before cutting. Sprinkle with a little powdered sugar before serving.

Notes

You can certainly use other breads beyond croissants if you like. Sourdough or French bread would be great for this recipe as well. You will need around 5-6 cups of cubed bread for this recipe. 

If your bread is super soft and fresh, lightly toast it or cube and leave out the night before making this. You want your bread to be slightly stale as it will absorb the egg/milk mixture better if it’s on the dry side.

Fresh berries, homemade whipped cream, and maple syrup are welcome additions as well.

Nutrition

Calories: 342kcal | Carbohydrates: 32g | Protein: 11g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 210mg | Sodium: 252mg | Potassium: 189mg | Fiber: 1g | Sugar: 16g | Vitamin A: 783IU | Vitamin C: 0.2mg | Calcium: 101mg | Iron: 2mg

I also think of monkey bread as a holiday breakfast or special treat when family is visiting. It’s kind of like donuts for breakfast; we all know it’s not a balanced meal, but we also accept it as breakfast food. It’s fun to make! It’s easy to eat! And it’s very, very delicious.

Related: Looking for more crowd-pleasing breakfast options? Try Tater Tot Casserole or Air Fryer Donuts. Or for a more involved baking challenge learn to make homemade English muffins.

Ingredients

• Canned biscuits – the homestyle or non-flaky kind
• Granulated white sugar
• Cinnamon
• Butter
• Brown sugar

You can add other spices or ingredients to this to change up the flavors slightly. For example, you could replace half the cinnamon with pumpkin pie spice or add one apple, peeled and cubed into small pieces throughout for a caramel apple variation. It’s a simple recipe so feel free to make it your own!

How to make Monkey Bread

Begin by opening the biscuit cans and cutting each of the biscuits into fourths.

In a gallon-size ziplock bag or large mixing bowl, combine the granulated white sugar and cinnamon. Toss the biscuit pieces so they get coated in the cinnamon sugar mix.

In a medium-sized pan, melt the butter and brown sugar over medium heat, stirring until fully melted and well combined.

Add the biscuit pieces to a greased bundt pan. Then pour the melted butter mixture over all the pieces; it should leak down between the cracks and coat everything.

Place the bundt pan on a baking sheet to catch any drips while baking. And bake at 350°F (177°C) for 40 minutes. Allow to cool in the pan for 15 minutes before placing a large plate over the top and then inverting to remove from the pan.

Serving Suggestions

Other breakfast/brunch recipes you may like:

• Biscuits and Gravy Casserole
• the Best Fruit Salad
• Coffee Smoothie
• How to Cook Bacon – in the oven, air fryer, or microwave
• the Best French Toast

Print

Monkey Bread with biscuits

Course Breakfast

Cuisine American

Keyword canned biscuits

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 10

Calories 769kcal

Author Emma Chapman

Equipment

• bundt pan

Ingredients

• 3 cans homestyle biscuits non-flaky
• ¾ cup granulated white sugar
• 2 teaspoons cinnamon
• 1 cup butter
• ½ cup brown sugar

Instructions

• Begin by opening the biscuit cans and cutting each of the biscuits into fourths.
• In a gallon-size ziplock bag or large mixing bowl, combine the granulated white sugar and cinnamon.
• Toss the biscuit pieces so they get coated in the cinnamon sugar mix.
• In a medium-sized pan, melt the butter and brown sugar over medium heat, stirring until fully melted and well combined.
• Add the biscuit pieces to a greased bundt pan. Then pour the melted butter mixture over all the pieces; it should leak down between the cracks and coat everything.
• Place the bundt pan on a baking sheet to catch any drips while baking. And bake at 350°F (177°C) for 40 minutes.
• Allow to cool in the pan for 15 minutes before placing a large plate over the top and then inverting to remove from the pan.

Notes

You can add other spices or ingredients to this to change up the flavors slightly. For example, you could replace half the cinnamon with pumpkin pie spice or add one apple, peeled and cubed into small pieces throughout for a caramel apple variation.

Nutrition

Calories: 769kcal | Carbohydrates: 93g | Protein: 9g | Fat: 41g | Saturated Fat: 15g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 1455mg | Potassium: 333mg | Fiber: 2g | Sugar: 30g | Vitamin A: 571IU | Vitamin C: 0.01mg | Calcium: 87mg | Iron: 5mg

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This may be a regional thing but you could also call this a tater tot hotdish. It has all the necessary elements—potatoes, meat, and can of condensed soup. In the Midwest where I live, we call it a casserole. Layers of meat, cheese and potatoes create an affordable, filling meal- you’ll love this easy recipe!

Related: Biscuits and Gravy Casserole, Breakfast Casserole, Corn Casserole, Tuna Casserole and 100+ Comfort Food Recipes.

Ingredients

• Ground Beef We used a lean ground beef. You may also swap it for sausage or turkey sausage if you want to lean into the breakfast vibe.
• Garlic Minced garlic.
• Cream of Mushroom Soup or cream of chicken soup.
• Cheddar Cheese for a melty, cheesy layer.
• Tater Tots Frozen tater tots work just fine for this recipe.
• Chives or other Fresh Herbs as garnish.

This tater tot casserole is essentially five basic ingredients, but I’ll share a few ways I spice it up so it’s more flavorful or seasonal. You’ll bake this all in a casserole dish.

Directions

Mince the garlic. In a large skillet or pan over medium-high heat, brown the ground beef with the garlic until cooked (no pink remains). The meat can be slightly undercooked at this stage, so don’t overcook it, as it will bake in the oven for another 35 minutes.

Remove the pan from the heat and stir in the can of soup and season with a little salt and pepper.

Now assemble the casserole. Lightly grease a 9×13 casserole dish. Add the meat mixture. Then sprinkle on the grated cheese. Then add a layer of tater tots to the top (frozen).

Bake at 350°F (177°C) for 35-40 minutes. The tater tots should look golden brown and crispy and the mixture below will be bubbling. Top with chives or other fresh herbs and serve warm.

Tips for Making

• Sometimes, I add more seasoning to the meat as I brown it, just for added flavor. Some good additions include: chili powder, cayenne, Italian seasoning, black pepper, onion powder or other spices you may love.
• If you want to reduce the amount of fat in this casserole, you could swap the ground beef for a ground turkey or chicken. You can also use ground pork if you like.
• I like to top this tater tot casserole with some green onions or chives, but you could use other fresh herbs like cilantro or for a holiday rosemary or thyme.

More Casserole Recipes:

• Broccoli Casserole
• Corn Casserole
• Green Bean Casserole – with fresh green beans
• Chicken and Rice Casserole
• Loveless Cafe Hashbrown Casserole
• Best Baked Macaroni and Cheese
• Duchess Sweet Potato Casserole
• Stuffing Topped Macaroni and Cheese
• Cauliflower Au Gratin
• Overnight No-Boil Lasagna

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Tater Tot Casserole

simple 5 ingredient casserole with frozen tater tots on top

Course Breakfast, Main Course

Cuisine American

Keyword tater tot casserole recipe, tater tot hotdish, tater tots casserole

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 10

Calories 361kcal

Author Emma Chapman

Equipment

• 1 9×13 baking dish casserole dish

Ingredients

• 1 pound ground beef
• 5 cloves garlic
• 1 can cream of mushroom soup
• 2 cups cheddar cheese
• 25 ounces frozen tater tots
• 2 tablespoons chives or green onions optional
• salt and pepper

Instructions

• Mince the garlic.
• In a pan over medium heat, brown the ground beef with the garlic until cooked (no pink remains). The meat can be slightly undercooked at this stage, so don’t overcook it, as it will bake in the oven for another 35 minutes.
• Remove the pan from the heat and stir in the can of soup and season with a little salt and pepper.
• Now assemble the casserole. Lightly grease a 9×13 pan. Add the meat mixture. Then sprinkle on the grated cheese. Then add the tater tots (frozen).
• Bake at 350°F (177°C) for 35-40 minutes. The tater tots should look golden brown and crispy and the mixture below will be bubbling.
• Top with chives or other fresh herbs and serve warm.

Notes

Sometimes, I add more seasoning to the meat as I brown it, just for added flavor. Some good additions include: chili powder, cayenne, Italian seasoning, onion powder, or other spices you may love.

If you want to reduce the amount of fat in this casserole, you could swap the ground beef for a ground turkey or chicken.

I like to top this tater tot casserole with some green onions or chives, but you could use other fresh herbs like cilantro or for a holiday rosemary or thyme.

Nutrition

Calories: 361kcal | Carbohydrates: 21g | Protein: 16g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 714mg | Potassium: 370mg | Fiber: 2g | Sugar: 0.3g | Vitamin A: 256IU | Vitamin C: 6mg | Calcium: 182mg | Iron: 2mg

Find more great recipes in our air fryer archives.

Hard-boiled eggs are a versatile and nutritious snack packed with protein and essential vitamins. I love to add them to salads or a mini cheese plate for an easy dinner, but they are also wonderful as deviled eggs or egg salad. Yum!

Related: You can also make hard boiled eggs in the oven. So many options!

Ingredients & Equipment

• Eggs
• My favorite air fryer – it has two baskets

You may also want a bowl and ice to quickly cool the eggs once cooked for peeling.

Directions

Gently place the eggs in a single layer at the bottom of the air fryer basket.

Set the air fryer to 300°F (150°C). Cook the eggs for 12-14 minutes. The cooking time may vary depending on the size of your eggs and how done or soft you want the centers to be.

Once the cooking time is up, immediately transfer the eggs to an ice water bath to stop the cooking process. Fill a bowl with cold water and ice cubes.

Let the eggs sit in the ice water for at least 5 minutes. This step not only helps to cool the eggs but also aids in easy peeling.

Gently tap each egg on a hard surface to crack the shell, then roll it between your hands to loosen the shell. Start peeling from the larger end of the egg where the air pocket is, as it will make peeling easier.

Rinse the peeled eggs under cold water to remove any remaining shell fragments.

More Great Air Fryer Recipes

• Air Fryer Toast
• Air Fryer Breakfast Potatoes
• My Favorite Things to Make in the Air Fryer
• Air Fryer Bacon

Using an air fryer to make hard-boiled eggs is a game-changer, providing convenience, efficiency, and a fail-safe method for perfectly cooked eggs every time. Enjoy!

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Air Fryer Hard Boiled Eggs

The easiest way to hard boil eggs in an air fryer

Course Breakfast, Snack

Cuisine American

Keyword air fryer, hard boiled eggs

Prep Time 1 minute minute

Cook Time 14 minutes minutes

Total Time 15 minutes minutes

Servings 12

Calories 63kcal

Author Emma Chapman

Equipment

• 1 Air Fryer

Ingredients

• 12 eggs

US Customary – Metric

Instructions

• Gently place the eggs in a single layer at the bottom of the air fryer basket.
• Set the air fryer to 300°F (150°C). Cook the eggs for 12-14 minutes.
• Once the cooking time is up, immediately transfer the eggs to an ice water bath to stop the cooking process. Fill a bowl with cold water and ice cubes. Let the eggs sit in the ice water for at least 5 minutes.

  This step not only helps to cool the eggs but also aids in easy peeling.
• Gently tap each egg on a hard surface to crack the shell, then roll it between your hands to loosen the shell.

  Start peeling from the larger end of the egg where the air pocket is, as it will make peeling easier.
• Rinse the peeled eggs under cold water to remove any remaining shell fragments.

Notes

• The cooking time may vary depending on the size of your eggs and how done or soft you want the centers to be.

Nutrition

Calories: 63kcal | Carbohydrates: 0.3g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 62mg | Potassium: 61mg | Sugar: 0.2g | Vitamin A: 238IU | Calcium: 25mg | Iron: 1mg

Did you know you can make air fryer donuts from canned biscuits? It’s SO easy and the results are delicious!

Traditional deep-fried donuts are undeniably delicious, but they can be a little heavy, and the process makes your whole kitchen smell like grease. Air fryer donuts, on the other hand, provide a lighter alternative without sacrificing taste or texture.

Air fryers circulate hot air around the food, creating a crispy exterior while maintaining a tender and fluffy interior—the perfect combination for homemade donuts!

Related: Want more donut recipes? Next you should try Baked Apple Donuts or Chocolate Baked Donuts. For a more traditional donut recipe, try Glazed Crullers or old-fashioned Potato Donuts.

Ingredients

• Refrigerated biscuit dough (homestyle or flaky variety)
• Powdered sugar – also called confectioner’s sugar
• Milk

These ingredients are to make glazed donuts. If you want ideas for other toppings, keep reading! And here is my favorite air fryer that I’ve had for years and use almost everyday!

Directions

Open the can of refrigerated biscuit dough and separate the individual biscuits. Lay them out on a clean surface or cutting board. Using a small round cookie cutter or the back of a pastry tip (see above), cut out the centers of each biscuit to create the classic donut shape.

Carefully place the donuts in the air fryer basket, making sure they don’t touch each other. Depending on the size of your air fryer, you may need to cook them in batches. Set your air fryer to 350°F (175°C). Air fry the donuts for 6-7 minutes, flipping them two-thirds through so both sides cook.

I find that if I try to flip these halfway through they are still too soft to easily flip. The donuts should be golden brown and puffed up when they’re done.

While the donuts cook, prepare your glaze. Whisk together the powdered sugar and milk. Then once the donuts are cool enough to touch, dip the tops into the glaze then place on a cooling rack. The excess glaze will drip off the sides and down through the rack.

You can also air fry the centers for donut holes if you want!

Other Topping Ideas

• On top of the glaze you could add sprinkles or chopped up chocolate, other candies, or crushed cookies like Oreos.
• Add a few drops of food coloring to the glaze, like pink, for a different look.
• Mix together granulated white sugar and cinnamon. Then, brush the warm donuts with a little bit of melted butter and sprinkle on the cinnamon sugar mixture.
• Use the chocolate glaze recipe from this Chocolate Baked Donuts post.

More Breakfast Recipes

Looking for more options to serve with these air fryer donuts, try:

• 50+ Healthy Breakfast Ideas
• The Best Fruit Salad
• How to Cook Bacon – air fryer, oven, and microwave options
• How to make The Best French Toast
• Homemade Pancakes – Without Milk, for when you’re out
• Air Fryer Breakfast Potatoes

Making air fryer donuts from canned biscuits is a fantastic way to indulge in a classic treat with a modern and healthier twist. With just a few simple steps, you can enjoy delicious, homemade donuts that will impress family and friends.

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Air Fryer Donuts

how to make donuts from canned biscuits in the air fryer

Course Breakfast

Cuisine American

Keyword air fryer, donuts

Prep Time 5 minutes minutes

Cook Time 7 minutes minutes

Total Time 12 minutes minutes

Servings 8 donuts

Calories 21kcal

Author Emma Chapman

Ingredients

• 1 can biscuits homestyle or flaky
• ⅓ cup powdered sugar confectioner's sugar
• 1-2 tablespoons milk

US Customary – Metric

Instructions

• Open the can of refrigerated biscuit dough and separate the individual biscuits. Lay them out on a clean surface or cutting board.
• Using a small round cookie cutter or the back of a pastry tip, cut out the centers of each biscuit to create the classic donut shape.
• Carefully place the donuts in the air fryer basket, making sure they don’t touch each other. Depending on the size of your air fryer, you may need to cook them in batches.
• Set your air fryer to 350°F (175°C). Air fry the donuts for 6-7 minutes, flipping them two thirds through so both sides cook. The donuts should be golden brown and puffed up when they’re done.
• While the donuts cook prepare your glaze. Whisk together the powdered sugar and milk.
• Then once the donuts are cool enough to touch, dip the tops into the glaze then place on a cooling rack. The excess glaze will drip off the sides and down through the rack.

Notes

• I find that if I try to flip the donuts halfway through the cooking time, they are still too soft to easily flip. This is why I recommend waiting until two-thirds through the cook time. 
• You can also air fry the centers for donut holes if you want!

Nutrition

Calories: 21kcal | Carbohydrates: 5g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.02g | Cholesterol: 0.2mg | Sodium: 1mg | Potassium: 3mg | Fiber: 0.001g | Sugar: 5g | Vitamin A: 3IU | Calcium: 2mg | Iron: 0.01mg

This recipe uses brewed coffee, so if you have some leftover morning coffee, you can throw it in the fridge and look forward to making this recipe as an afternoon pick-me-up.

A coffee smoothie is similar to a frappe with more nutrition and no added sugar.

More smoothie recipes: Tropical Smoothie, Matcha Green Tea Smoothie, Chocolate Banana Smoothie, Date Shake, Banana Smoothie, Watermelon Smoothie, Dragon Fruit Smoothie, PB Smoothie, and Blueberry Smoothie.

Coffee Smoothie Ingredients

• Brewed Coffee – Save your morning coffee or make an extra batch to keep in your fridge for this smoothie recipe.
• Frozen Banana – I love adding frozen bananas to my smoothies instead of ice. They provide sweetness as well as added nutrition—like potassium and fiber.
• Cocoa Powder – Adds a rich, chocolatey flavor to the Coffee Smoothie.
• Vanilla Extract – Adds an aromatic quality and flavor to the smoothie.
• Peanut Butter – Use any nut butter you prefer. I usually go for classic peanut butter!
• Milk – I use unsweetened almond milk most of the time, but choose any dairy or plant-based milk you like.
• Coffee Beans – An optional garnish. Bonus points if you find the chocolate-covered variety.
• Chocolate Syrup – A completely optional “nice touch” is using a bit of chocolate syrup to garnish the inside of the glass before pouring your smoothie in. Be fancy!

How to Make a Coffee Smoothie

In your blender, combine all the ingredients—brewed coffee, frozen banana, peanut butter, vanilla extract, cocoa powder, and milk.

Blend and pulse until completely smooth.

I used some chocolate syrup to garnish the inside of my glass before pouring the smoothie in. This is completely not necessary, but a fun final touch!

Serve immediately.

Tips for Making

• If you want the coffee flavor to be the top flavor, consider subbing peanut butter for almond butter—it’s more neutral in taste with the same hearty qualities.
• If you don’t have brewed coffee, you can substitute it with equal parts cold brew. The caffeine in brewed coffee and cold brew are pretty much the same.
• If you are limiting caffeine, consider subbing for decaf or half-caf coffee.

Coffee Smoothie Goes Great With

Other breakfast recipes you may like:

• Biscuits & Gravy Casserole
• The Best Fruit Salad
• How To Cook Bacon
• 50+ Healthy Breakfast Ideas

FAQ

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Coffee Smoothie

Make a delicious coffee smoothie in just five minutes.

Course Breakfast, Drinks

Cuisine American

Keyword coffee, coffee smoothie, smoothie

Prep Time 5 minutes minutes

Calories 262kcal

Author Elsie Larson

Equipment

• 1 Blender

Ingredients

• 1 cup coffee brewed
• 1 cup banana frozen
• 1 tablespoon peanut butter or almond butter
• 1 cup milk plant-based or dairy
• 1 teaspoon vanilla extract
• ½ tablespoon cocoa powder

US Customary – Metric

Instructions

• In your blender, combine all the ingredients—brewed coffee, frozen banana, peanut butter, vanilla extract, cocoa powder and milk.
• Blend and pulse until completely smooth.
• I used some chocolate syrup to garnish the inside of my glass before pouring the smoothie in. This is completely not necessary, but a fun final touch!
• Serve immediately.

Notes

• If you want the coffee flavor to be the top flavor, consider subbing peanut butter for almond butter—it’s more neutral in taste with the same hearty qualities.
• If you don’t have brewed coffee, you can substitute it with equal parts cold brew. The caffeine in brewed coffee and cold brew are pretty much the same.
• If you are limiting caffeine, consider subbing for decaf or half-caf coffee.

Nutrition

Calories: 262kcal | Carbohydrates: 17g | Protein: 12g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 29mg | Sodium: 167mg | Potassium: 616mg | Fiber: 2g | Sugar: 14g | Vitamin A: 395IU | Calcium: 316mg | Iron: 1mg