Easy Breakfast Recipes | What Molly Made

Breakfast Smash Tacos (Crispy Cheese, Sausage + Egg)

Molly Thompson — Tue, 31 Mar 2026 12:35:35 +0000

These breakfast smash tacos are crispy, cheesy, and packed with savory sausage, then finished with finely grated hard boiled eggs for the best texture and flavor.

They cook fast in one pan and are the perfect way to use leftover hard boiled eggs in a totally new way. Top them with avocado, pico, and lime and you’ve got a high-protein breakfast that feels fun but is actually really easy.

Why You’ll Love These Breakfast Smash Tacos

They’re crispy on the outside, juicy in the middle, and layered with flavor.

The melted cheese creates that golden, crunchy crust. The sausage cooks right into the tortilla. And the grated egg on top adds this soft, almost fluffy finish that melts into everything. It’s one of those bites where you go… oh wow, that’s so good.

This is also one of my favorite ways to use leftover hard boiled eggs. After Easter, we always have extras sitting in the fridge and this turns them into something easy you can repurpose the next day or throughout the week (similar to my viral grated egg toast!).

The Trick That Makes These Smash Tacos So Good

It’s all about cooking the cheese first, then smashing the sausage into the tortilla.

That layer of cheese hits the pan and starts to sizzle and crisp. Then you press the sausage on top so it spreads thin and cooks evenly. The result is a crispy, golden edge with a juicy center.

Here’s the key: If the cheese doesn’t release easily from the pan, it’s not ready yet. The maillard reaction is what turns it golden brown and helps it release easily. So if it’s stuck, give it another minute.

Ingredients You’ll Need

Olive oil
Shredded cheddar or Mexican cheese blend
Breakfast sausage
Small flour tortillas (street taco size works best)
Hard boiled eggs
Toppings I love: Pico de gallo, Avocado, Lime juice Cilantro

If you need a guide, you can follow this hard boiled egg tutorial to get perfectly cooked, easy-to-peel eggs every time.

How to Make Breakfast Smash Tacos

Step 1. Melt the cheese: Drizzle olive oil in a hot pan. Sprinkle small piles of cheese and let them melt and sizzle until bubbly and just starting to brown, about 1 minute.

Step 2. Smash the sausage: Add a scoop of sausage on top of the cheese, place a tortilla over it, and press firmly so the sausage spreads edge to edge. This is one of my favorite tricks—it cooks faster and gives you the best texture.

Step 3. Cook until crispy: Let it cook for 3–4 minutes until the sausage is cooked through and the cheese is deep golden brown and crisp. Flip with a thin spatula and cook 1-2 minutes on the other side.

Step 4. Grate the egg: Finely grate hard boiled egg over the top. It should fall like soft little ribbons and melt slightly into the taco.

Step 6. Finish and serve: Add avocado, pico, lime juice, and cilantro. Serve warm.

The Best Way to Use Hard Boiled Eggs Here

Grating the egg instead of slicing it makes a huge difference.

It creates this soft, fluffy layer that almost melts in your mouth.

Bonus: it creates a fun illusion like the egg is actually the shredded cheese on the taco!

This easy recipe is perfect if you have leftover Easter eggs from making my viral egg flight or bacon jalapeno deviled eggs. Just make sure they’ve been stored properly! Keep hard boiled eggs refrigerated and use them within a week for best quality.

Breakfast Taco Toppings

Keeps it fresh and a little bright to balance the richness.

Avocado or homemade guacamole
Pico de gallo or black bean and corn salsa
Fresh lime juice and Cilantro
Sour cream or creamy jalapeno ranch would be so good
Hot sauce or hot honey

You can also serve these with air fryer breakfast potatoes or mexican street corn salad for a little fresh crunch.

Tips to Get Them Perfect Every Time

Use medium-high heat so the cheese crisps, rather than melting slowly
Press the sausage thin so it cooks evenly
Don’t flip too early, wait for that deep golden crust
Use a thin metal spatula for easy flipping
Grate the egg right before serving so it stays light and fluffy

Easy Variations and Swaps

Use ground turkey or chicken instead of sausage
Swap cheddar for pepper jack for a little heat
Add scrambled eggs inside for extra protein
Use corn tortillas if you prefer (just press gently)

If you love high-protein breakfasts, try my cottage cheese egg bites or high-protein breakfast burrito next.

This post is sponsored by the Ohio Poultry Association.

How to Store and Reheat

Store leftover tacos in an airtight container in the fridge for up to 3 days.

Reheat in a skillet over medium heat to bring back the crispiness. The microwave works, but you’ll lose that crunchy cheese edge.

Store extra hard boiled eggs separately and grate fresh when serving for the best texture.

Breakfast Smashed Tacos

These 10-minute breakfast smash tacos are filled with flavorful sausage, a special layer of crispy melted cheese, and a soft grated egg in every bite. They’re easy to make with simple toppings and come together fast in one pan, but they feel more fun than your usual breakfast. It’s one of the easiest, most delicious ways to turn hard boiled eggs into something you’ll actually crave.

Course Breakfast

Cuisine American

Diet Diabetic

Keyword easy breakfast, high protein

Prep Time 5

Cook Time 10

Total Time 15

Servings tacos

Calories 384kcal

Author Molly Thompson

Ingredients

1 Tablespoon olive oil
8 oz shredded cheddar cheese or Mexican cheese blend
1 lb breakfast sausage ground or casings removed
8 soft taco shells street taco size is best
4 hard boiled eggs peeled
Toppings: pico de gallo, avocado, lime juice, cilantro

Instructions

Melt the cheese: Drizzle the olive oil in the pan over medium-high heat. Once it’s hot and sizzling, sprinkle about 1 oz of cheese in three piles around the pan. Let it melt and sizzle for one minute.
1 Tablespoon olive oil, 8 oz shredded cheddar cheese
Cook and smash the sausage: Place a heaping scoop (about 2 oz) of breakfast sausage on top of the cheese piles. Place a tortilla on top of each then use a burger press or the back of a spatula to press the sausage down firmly so it spreads to all edges of the tortilla. Let it cook for 3-4 minutes, until the sausage is cooked through and the cheese is a deep golden brown. If the cheese is not coming up easily, it needs more time. Give it 1-2 more minutes.
1 lb breakfast sausage, 8 soft taco shells
Flip and finish cooking: Use a thin metal spatula or a fish spatula to release the cheese from the pan. Flip and continue cooking for 1-2 minutes, until the tortilla is golden in spots. Transfer to a serving plate. Repeat with remaining tacos and sausage (mine made 8 tacos).
Grate the egg: Use a cheese grater to finely grate half of a hard boiled eggs on top of each taco.
4 hard boiled eggs
Finish and serve: Top with your favorite taco toppings like avocado, pico de. gallo, sour cream, hot sauce, cilantro, and lime juice. Serve warm.
Toppings: pico de gallo, avocado, lime juice, cilantro

Notes

Tortilla Size: Street-size tortillas work best so the sausage reaches the edges and cooks evenly. However, you can use a gluten-free or grain-free tortilla, like Siete, and it will work. I tested these with corn tortillas as well and they broke in places, but were still good, so keep that in mind!

Hard boiled eggs: You can use leftover hard boiled eggs or follow this easy peel hard boiled egg guide.

Nutrition

The post Breakfast Smash Tacos (Crispy Cheese, Sausage + Egg) appeared first on What Molly Made.

Pillowy Soft Cinnamon Rolls

Molly Thompson — Tue, 24 Mar 2026 14:50:58 +0000

Why These Cinnamon Rolls Are So Soft

These are soft because the dough is built differently from most recipes. Instead of relying only on butter alone, this recipe uses:

Honey to lock in moisture: Honey is hygroscopic, meaning it pulls in and holds moisture. That’s why they stay soft instead of drying out the next day.
Greek yogurt to keep the crumb tender: it gently weakens gluten and holds onto moisture, which creates a tender, plush texture (instead of a chewy or bready)
Bread flour for tall, stretchy layers: it gives cinnamon rolls more structure so they rise taller and form soft, pull-apart layers instead of baking up flat or dense.
and a warm cream soak that melts into the rolls while baking

The result is soft, pull-apart cinnamon rolls that stay fluffy even after they cool. Not just warm-out-of-the-oven soft. Actually soft the next day.

If you’re planning a full brunch spread, I love pairing these with something savory like everything bagel casserole or savory bread pudding so it doesn’t feel overly sweet.

What Makes Cinnamon Rolls Pillowy (Not Bready)

Pillowy cinnamon rolls come down to air structure.

Bready rolls have a few large air pockets.
Pillowy rolls have thousands of tiny ones.

That’s why the dough is only allowed to get puffy during the first rise, not fully doubled. You want the yeast to save its strength for the second rise after shaping, which creates those soft, layered spirals.

This is one of my favorite tricks. It makes a huge difference.

It’s the same trick I use for my mini cinnamon rolls.

The One Step That Changes Everything

Adding butter at the right time is what keeps these soft and tall.

Most recipes mix everything together at once. That gives you soft dough, but flatter rolls.

Here, the dough is kneaded first, then the butter is added slowly at the end. That builds structure first, then softens it. You end up with cinnamon rolls that are fluffy, layered, and still melt-in-your-mouth tender.

How to Tell If Your Dough Is Right

This dough should feel soft, smooth, and slightly tacky. It will stick just a little to the bottom of the bowl but not your hands.

After the first rise:

it looks puffy
slightly domed
springs back slowly when pressed

It should not fully double. Trust me on this.

If you’re newer to yeast, this is a great recipe to start with before trying my cottage cheese dinner rolls.

My Trick for Proofing Cinnamon Rolls

If your kitchen runs cool or you want a more consistent rise, this is the easiest way to do it.

Turn your oven to the lowest setting and let it preheat for a few minutes, then turn it off. Crack the oven door open slightly and place the covered dough or rolls inside. It creates a warm, gentle environment that helps the dough rise evenly without overheating.

I use this all the time, especially in the winter, and it makes a huge difference in how soft and fluffy the rolls turn out.

I use it for all of my sweet bread recipes including pumpkin cinnamon rolls, pecan sticky buns, and protein cinnamon rolls.

Don’t Skip the Heavy Cream

Right before baking, you’ll pour warm heavy cream around the rolls, not over the tops.

As they bake, the cream soaks into the dough and creates a soft, almost custardy texture in the center. This is what gives you that bakery-style gooeyness without making them soggy.

How to Get Tall Cinnamon Rolls

Rolling tightly is key.

Instead of slicing a big log, this method cuts strips and rolls each one individually. It keeps the centers from unraveling and gives you those tall, even spirals.

Things I Definitely Would NOT Do

There are a few things that will quietly ruin cinnamon rolls, even if everything else is right. I’ve tested this so many times, and these are the ones that actually make a difference.

I would not use cold ingredients. Cold eggs and yogurt slow down yeast activity and make it harder for the dough to come together smoothly. Room temp ingredients helps the dough mix evenly, rise properly, and bake up soft and fluffy.

I would not let the dough fully double on the first rise: It seems like the right thing to do, but it leads to bready rolls. You want the dough to be puffy and rise slightly, but not double. The yeast still has energy for the second rise, which is what creates that soft, layered texture.

I would not add a bunch of extra flour: This dough is supposed to be soft and slightly tacky. Adding too much flour makes the rolls dense and dry. If it’s sticking a little, that’s exactly what you want.

I would not over bake them: They should be lightly golden, not deeply browned. The centers should look just set. Your best bet is to use an instant read thermometer and insert it into the center. It should read 190 degrees F.

I would not rush the second rise: This is where the texture actually happens. The rolls should look puffy and slightly expanded before they go in the oven.

How to Keep Cinnamon Rolls Soft Overnight

Two things matter most:

don’t over bake
store them covered

They’re done when the tops are lightly golden and the center looks just set, around 185–190°F inside.

Because of the honey and dairy in the dough, these stay soft for up to 2 days at room temperature. After that I’d store them in the fridge. After one of my tests we warmed these up from the fridge 5 days later and they were still soft and gooey!

Make Ahead Instructions

After shaping the rolls, cover the pan tightly and refrigerate overnight.

In the morning, let them sit at room temperature for 45–60 minutes, until puffy. Pour the cream around the rolls, then bake as directed.

Perfect for holidays, brunch, or when you just don’t want to deal with dough first thing!

If you love prepping ahead for busy mornings, you’d also like my overnight blueberry waffle casserole or my high protein breakfast burritos. Same idea, less stress in the morning.

Step-by-Step Instructions (With Photos)

Step 1. Activate the yeast: Whisk warm milk, yeast, and sugar together and let sit until foamy.

Step 2. Mix the dough: Add honey, sugar, yogurt, eggs, and vanilla. Mix, then add flour and salt until a shaggy dough forms. Let rest 10 minutes.

Step 3. Knead: Switch to the dough hook and knead until smooth and elastic.

Step 4. Add butter: Add softened butter one tablespoon at a time until fully incorporated and the dough is soft and stretchy.

Before 1st rise.

After 1st rise.

Step 5. First rise: Let rise until puffy but not doubled.

Step 6. Fill and shape: Roll into a large rectangle, spread the cinnamon filling, cut into strips, and roll into spirals.

Before 2nd rise.

After 2nd rise.

Step 7. Second rise: Let the rolls rise until noticeably puffy and touching.

Step 8. Add cream and bake: Pour warm cream around the rolls and bake until lightly golden and just set in the center.

Step 9. Frost: Spread cream cheese frosting over the warm rolls and serve.

FAQs

What makes cinnamon rolls soft and gooey?

Soft cinnamon rolls come from a combination of hydration and structure. Ingredients like milk, yogurt, and honey help retain moisture, while proper kneading and proofing create a light, airy texture instead of a dense crumb.

Can I use all-purpose flour instead of bread flour?

Yes, you can substitute all-purpose flour. The rolls will still be soft, but slightly less tall and chewy. Bread flour creates more structure, which helps the rolls rise higher and form better layers.

Can I make these cinnamon rolls overnight?

Yes. After shaping the rolls, cover them tightly and refrigerate overnight. In the morning, let them sit at room temperature for 45–60 minutes until puffy, then pour the cream around the rolls and bake.

What to Serve With Cinnamon Rolls

If you’re making these for brunch, I like to pair them with something savory like [high protein egg casserole] or [sheet pan breakfast potatoes] to balance out the sweetness.

More Breakfast Recipes

If you’re planning a weekend breakfast or brunch, here are a few more favorites:

Pillowy Soft Cinnamon Rolls

These pillowy soft cinnamon rolls bake up tall, fluffy, and perfectly gooey with a melt-in-your-mouth texture. Made with honey, yogurt, and a simple cream soak, they stay soft for days instead of drying out. If you’ve struggled with dense or bready cinnamon rolls, this is the one that actually fixes it.

Course Breakfast

Cuisine American

Diet Vegetarian

Keyword christmas breakfast, cinnamon rolls, holiday breakfast, thanksgiving breakfast

Prep Time 30

Cook Time 25

Rise Time 1 30

Total Time 2 25

Servings cinnamon rolls

Calories

Author Molly Thompson

Ingredients

Cinnamon Roll Dough

¾ cup whole milk warmed to 110-113°F
2 ¼ teaspoons instant yeast 1 standard packet
¼ cup granulated sugar divided
⅓ cup honey
½ cup full-fat plain Greek yogurt or sour cream, room temperature
2 large eggs + 1 egg yolk room temperature
1 teaspoon vanilla bean paste or vanilla extract
4 ¼ cups bread flour
1 ½ teaspoons salt
6 tablespoons unsalted butter very soft but not melted
½ cup heavy cream warmed

Cinnamon Filling

½ cup unsalted butter very soft but not melted
1 cup light brown sugar packed
2 Tablespoons cinnamon
¼ teaspoon kosher salt
½ teaspoon vanilla bean paste or vanilla extract

Cream Cheese Frosting

4 oz full-fat block cream cheese softened to room temperature
4 tablespoons unsalted butter softened to room temperature
1 ¼ cups powdered sugar
1 teaspoon vanilla extract
Pinch salt to taste
1-2 Tablespoons heavy cream or milk, as needed

Standard – Metric

Instructions

Activate the yeast: Warm the milk in the microwave for 30-40 seconds, until it’s 110-113°F. Add it to the bowl of a stand mixer (or large bowl) with the yeast and 1 tablespoon (12g) sugar. Whisk it together and let sit for 5 minutes until foamy.
¾ cup whole milk, 2 ¼ teaspoons instant yeast, ¼ cup granulated sugar
Mix the wet ingredients: Add the honey, remaining sugar (38g), Greek yogurt, eggs, egg yolk, and vanilla. Mix briefly with the paddle attachment to combine.
⅓ cup honey, ½ cup full-fat plain Greek yogurt, 2 large eggs + 1 egg yolk, 1 teaspoon vanilla bean paste
Add the dry ingredients and rest the dough: Add the bread flour and salt. Using the paddle attachment, mix on low speed until a shaggy dough forms, about 2 minutes. Let the dough rest uncovered for 10 minutes to relax the gluten and allow the flour to absorb some of the moisture.
4 ¼ cups bread flour, 1 ½ teaspoons salt
Develop the gluten: After resting 10 minutes, switch to the dough hook and knead on medium speed for 5–6 minutes, until smooth and elastic. It should pull away from the sides of the bowl.
Add the butter: With the mixer running on low, add the softened butter 1 tablespoon at a time, allowing each piece to fully incorporate before adding the next. Continue kneading 4-6 minutes until the dough is smooth, stretchy, slightly tacky, and sticks somewhat to the bottom of the bowl.
6 tablespoons unsalted butter
First rise: Transfer dough to a lightly greased bowl. Cover with plastic wrap and let rise in a warm place for 45-60 minutes, until puffy, but not fully doubled in size. I like to turn on my oven to the lowest temperature (about 200°F) then turn off the heat and place the dough inside with the door cracked to let it rise.
Make the filling: While the dough rises, mix the softened butter, brown sugar, cinnamon, salt, and vanilla into a spreadable paste in a medium bowl.
½ cup unsalted butter, 1 cup light brown sugar, 2 Tablespoons cinnamon, ¼ teaspoon kosher salt, ½ teaspoon vanilla bean paste
Spread the filling: Grease a 9×13-inch light metal baking pan. Turn the dough onto a lightly floured surface and roll lengthwise into a 24×18-inch rectangle. Dollop the filling evenly on the rolled out dough and use the back of a spoon or offset spatula to spread it in an even layer over the dough, all the way to every edge.
Roll the cinnamon rolls: Starting on the long (24-inch) edge, use a pizza cutter to cut the dough into 12 even 2-inch strips. For even strips (without measuring), I like to cut down he middle of the rectangle, then cut each half down the middle (you’ll have 4 pieces). From there, cut each piece twice (to get 3 strips), so you end up with 12 total. Tightly roll the strips into rolls then arrange them in the prepared baking pan.
Second rise: Cover the cinnamon rolls tightly and rise again for 45 minutes to 1 hour, until noticeably puffy and almost doubled in size. Preheat the oven to 350°F.
Add the cream and bake: Warm the heavy cream slightly (about 15 seconds in the microwave). Slowly pour around and between the rolls, not directly over the tops. Bake for 25-30 minutes, until lightly golden brown on top. The internal temperature should be about 185–190°F. Let them cool for 10 minutes.
½ cup heavy cream
Make the frosting: beat the cream cheese and butter together until smooth. Add the powdered sugar, vanilla, and salt and mix until creamy. Add 1–2 tablespoons cream or milk to reach a soft, spreadable consistency. Spread frosting over the warm cinnamon rolls.
4 oz full-fat block cream cheese, 4 tablespoons unsalted butter, 1 ¼ cups powdered sugar, 1 teaspoon vanilla extract, Pinch salt

Notes

Measure flour correctly: Spoon and level or weigh. Too much flour will make the rolls dense. If the dough is very sticky you can add 1 Tablespoon of flour.

Using all-purpose flour: You can substitute all-purpose flour. The rolls will still be soft, but slightly less stretchy and pillowy. Bread flour has more protein which creates more structure, which helps keep them light and fluffy.

Dough texture matters: It should be soft and slightly tacky, not dry. Avoid adding extra flour unless absolutely necessary.

Use room temperature ingredients: Eggs and yogurt should not be cold for proper mixing and rise.

Don’t fully double the first rise: Stop when the dough is puffy so the second rise creates a soft, layered texture.

Add butter after kneading: This keeps the rolls tall and fluffy instead of flat.

Pour cream around, not over: This keeps the centers soft without making the tops soggy.

Watch the bake, not the clock: Remove when lightly golden and centers look just set (190–195°F).

Avoid over baking: Slightly underbaked is better than dry.

Bread flour recommended: For best height and soft, pull-apart layers. All-purpose works but is slightly less fluffy.

Cut evenly for even baking: Cut the strips as even as possible for even baking. If you don’t want to cut into strips first, roll the entire dough log then use floss or a sharp knife to avoid squishing the rolls.

Make ahead (overnight): Follow the instructions to make the dough, fill, and roll. Place them in the baking pan and cover tightly. Store in the fridge overnight. Remove from the fridge 50 minutes before baking. Bake as directed.

Freeze the dough: Follow the instructions to make the dough, fill, and roll. Cover with plastic wrap and foil and freezer for up to 2 months. Thaw overnight in the fridge. Remove from the fridge 50 minutes before baking. Bake as directed.

Store covered: Keeps rolls soft for up to 2 days at room temperature.

Nutrition

Serving: 1cinnamon roll

Recipe by: Molly Thompson of What Molly Made | Photography by: Sierra Inn

The post Pillowy Soft Cinnamon Rolls appeared first on What Molly Made.

Mini Cinnamon Rolls (Pillowy Soft)

Molly Thompson — Fri, 06 Mar 2026 17:01:39 +0000

Mini cinnamon rolls are soft, pillowy bite-size cinnamon rolls baked together in a 9×13 pan and finished with cream cheese frosting. They take about 2 hours start to finish and are made with bread flour, honey, yogurt, butter, and a cinnamon sugar filling for bakery-style texture.

The dough is rolled into a large rectangle, cut into thin strips, and rolled into tiny spirals so you get dozens of mini rolls in one pan. Right before baking, pour warm cream between the rolls to create tender and gooey mini rolls that stay soft for days.

These mini rolls are perfect for holiday brunch, baby showers, Christmas morning, or feeding a crowd, because everyone can grab one or two without committing to a giant cinnamon roll.

After testing cinnamon roll dough dozens of ways over the years, this version consistently produces the softest, most pillowy rolls with visible pull-apart layers.

How to Make Mini Cinnamon Rolls

Instead of slicing one large log like traditional cinnamon rolls, this method creates 60 tiny rolls that you roll and bake together into soft pull-apart layers.

The quick overview:

Make the enriched dough
Let it rise until puffy
Roll into a large rectangle
Spread cinnamon sugar filling
Cut into thin strips
Roll each strip into mini spirals
Let them rise again
Pour warm cream between the rolls and bake
Frost and enjoy!

The result is dozens of soft mini rolls with caramelized cinnamon layers and goeey centers.

Why These Mini Cinnamon Rolls Stay Soft for Days

The dough for these mini rolls are the exact same as the classic soft cinnamon roll. The technique is where they go from class to mini. But that dough still matters! This recipe uses 5 specific techniques that keep the rolls moist and fluffy for days instead of drying out overnight.

Honey retains moisture: Honey is hygroscopic, meaning it attracts and holds moisture. Using honey in the dough keeps the rolls soft for 2 to 3 days longer than sugar alone.
Yogurt creates a tender crumb: Greek yogurt slightly weakens gluten development. This makes the dough more tender and less chewy (exactly what we want).
Bread flour gives the rolls structure: Bread flour contains more protein than all purpose flour. That extra strength helps the rolls rise tall while still staying soft.
Butter is kneaded in after gluten develops: Adding butter during kneading coats the gluten strands and creates the delicate pull apart layers you see when tearing the rolls. This technique produces the soft, almost stringy bakery style crumb around the edges.
Warm cream soak creates a custardy interior: Right before baking, warm heavy cream is poured between the rolls. As the rolls bake, the cream melts into the dough and creates an ultra soft interior texture.

How to Shape Mini Cinnamon Rolls

Mini cinnamon rolls are shaped by cutting the dough into thin strips and rolling each strip individually. This method produces many small rolls that bake together evenly.

Here is exactly how to do it.

Roll the dough into a 20×18 inch rectangle.
Spread the cinnamon sugar filling evenly across the dough.
Cut the dough into three long strips running horizontally.
Cut those strips into 1 inch pieces vertically.
You should end up with about 60 small dough strips.
Roll each strip tightly into a mini spiral and arrange them in the pan.

Do your best to keep each strip roughly 1 inch. If they’re wider or uneven, some of the cinnamon rolls will be taller than others and can affect the bake time. You can use a ruler or tape measure to score the dough so you know where to cut.

Step-by-Step Instructions: With Photos at Each Step

Step 1. Activate the yeast: Warm the milk to 110 to 113°F. Add it to a stand mixer bowl with the yeast and 1 tablespoon of sugar. Whisk and let sit for about 5 minutes until foamy.

Step 2. Mix the wet ingredients: Add the honey, remaining sugar, yogurt, eggs, egg yolk, and vanilla. Mix briefly with the paddle attachment until combined.

Step 3. Add the dry ingredients and rest the dough: Add the bread flour and salt and mix on low speed until a shaggy dough forms, about 2 minutes. Let the dough rest for 10 minutes. This allows the flour to hydrate and relaxes the gluten.

Step 4. Develop the gluten: Switch to the dough hook and knead on medium speed for 5 to 6 minutes until the dough becomes smooth and elastic. The dough should pull away from the sides of the bowl.

Step 5. Add the butter: With the mixer running on low, add softened butter one tablespoon at a time. Allow each piece to fully incorporate before adding the next.

Continue kneading for 4 to 5 minutes until the dough is smooth, stretchy, and slightly tacky.

Step 6. First rise: Transfer the dough to a greased bowl and cover. Let rise in a warm place for 45 to 60 minutes until puffy.

The dough does not need to fully double in size.

Before First Rise

After First Rise

Step 7. Make the cinnamon filling: Mix the softened butter, brown sugar, cinnamon, salt, and vanilla into a smooth spreadable paste.

Step 8. Roll and fill the dough: Roll the dough into a 20×18 inch rectangle. Spread the filling evenly all the way to the edges.

Step 9. Cut and roll mini cinnamon rolls: Cut the dough into three long horizontal strips. Then cut those strips into 1 inch sections.

Roll each strip into a tight spiral and place them into a greased 9×13 baking pan.

Step 10. Second rise: Cover and let the rolls rise 15 to 30 minutes until puffy. Mini rolls should look slightly underproofed before baking because they expand quickly in the oven. Preheat the oven to 350°F.

Before 2nd Rise

After 2nd Rise

Step 11. Add the cream and bake: Warm the heavy cream slightly. Pour it between the rolls, not over the tops.

Bake for 18 to 22 minutes until lightly golden brown and the internal temperature reaches 185 to 190°F. Let cool for 10 minutes.

Step 12. Make the frosting and serve: Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt and mix until creamy. Add cream as needed until spreadable.

Spread frosting over the warm cinnamon rolls.

The Secret to Pillowy Cinnamon Rolls

The most important technique in this recipe is developing the dough first, then kneading in the butter.

After testing this multiple ways, adding butter during kneading creates a crumb with delicate strands that pull apart in sheets around the edges.

Instead of dense bread texture, the rolls develop soft layered gluten strands coated with butter, which produces that bakery style softness.

How to Tell When Mini Cinnamon Rolls Are Ready to Bake

Mini cinnamon rolls should look puffy but slightly underproofed before baking.

If they fully double before baking, they can collapse or become dense.

Because mini rolls are small, they finish rising quickly once they hit the oven.

Common Mistakes When Making Mini Cinnamon Rolls

Adding too much flour: Too much flour creates dense rolls. The dough should feel slightly tacky but smooth.
Overproofing the rolls: If the rolls rise too long before baking, they may collapse or lose their structure.
Skipping the cream soak: The warm cream creates the soft custardy texture between rolls. Skipping it will make the rolls drier.
Baking too hot

Make Ahead and Storage Tips

Make ahead overnight: Assemble the rolls and cover the pan tightly. Refrigerate overnight. Let them sit at room temperature for 45 to 60 minutes before baking.
Storing leftovers: Store covered at room temperature for up to 2 days or refrigerate for 4 to 5 days.
Reheating: Warm individual rolls in the microwave for 15 to 20 seconds.
Freezing: Freeze baked unfrosted rolls for up to 2 months.

Frequently Asked Questions

Why are my cinnamon rolls dense?

Dense cinnamon rolls usually happen when too much flour is added or the dough was not kneaded long enough to develop gluten.

Can I make mini cinnamon rolls the night before?

Yes. Make the dough, rise, then assemble the rolls. Arrange them in the pan and cover tightly and refrigerate overnight. Let them sit at room temperature for 45 minutes before baking.

Why pour cream over cinnamon rolls before baking?

The warm cream melts into the dough during baking and creates a soft, almost custard like texture between the rolls.

Can I freeze mini cinnamon rolls?

Yes. Freeze baked unfrosted cinnamon rolls for up to 2 months and thaw before reheating.

Mini Cinnamon Rolls

Mini cinnamon rolls are soft, pillowy bite-size cinnamon rolls baked together in a 9×13 pan and finished with cream cheese frosting. The dough is enriched with honey and yogurt for tenderness, kneaded with butter for delicate layers, and baked with a warm cream soak that keeps the rolls moist and fluffy for days. Perfect for holiday brunch, baby showers, or feeding a crowd.

Course Breakfast

Cuisine American

Diet Vegetarian

Keyword holiday breakfast, kid friendly

Prep Time 55

Cook Time 22

Rise Time 1 15

Total Time 2 32

Servings mini cinnamon rolls

Calories 112kcal

Author Molly Thompson

Ingredients

Dough

¾ cup whole milk warmed to 110-113°F
2 ¼ teaspoons instant yeast 1 standard packet
⅓ cup honey
¼ cup granulated sugar divided
½ cup full-fat plain Greek yogurt or sour cream, room temperature
2 large eggs + 1 egg yolk room temperature
1 teaspoon vanilla bean paste or vanilla extract
4 ¼ cups bread flour
1 ½ teaspoons salt
6 tablespoons unsalted butter very soft but not melted
½ cup heavy cream warmed slightly

Cinnamon Filling

½ cup unsalted butter very soft
1 cup light brown sugar packed
2 Tablespoons ground cinnamon
¼ teaspoon salt
½ teaspoon vanilla bean paste or vanilla extract

Cream Cheese Frosting

4 oz full-fat block cream cheese softened to room temperature
4 tablespoons unsalted butter softened to room temperature
1 ¼ cups powdered sugar
1 teaspoon vanilla extract
pinch salt
1 Tablespoon heavy cream or milk as needed

Standard – Metric

Instructions

Activate the yeast (5 min): Warm the milk in the microwave for 30-40 seconds, until it’s 110-113°F. Add it to the bowl of a stand mixer (or large bowl) with the yeast and 1 tablespoon (12g) sugar. Whisk it together and let sit for 5 minutes until foamy.
¾ cup whole milk, 2 ¼ teaspoons instant yeast, ¼ cup granulated sugar
Mix the wet ingredients (2 min): Add the honey, remaining sugar (38g), Greek yogurt, eggs, egg yolk, and vanilla. Mix briefly with the paddle attachment to combine.
⅓ cup honey, ½ cup full-fat plain Greek yogurt, 2 large eggs + 1 egg yolk, 1 teaspoon vanilla bean paste
Add the dry ingredients and rest the dough (12 min): Add the bread flour and salt. Using the paddle attachment, mix on low speed until a shaggy dough forms, about 2 minutes. Let the dough rest uncovered for 10 minutes to relax the gluten and allow the flour to absorb some of the moisture.
4 ¼ cups bread flour, 1 ½ teaspoons salt
Knead to develop the gluten (6 min): After resting 10 minutes, switch to the dough hook and knead on medium speed for 5–6 minutes, until smooth and elastic. It should pull away from the sides of the bowl.
Add the butter and knead again(6 min): With the mixer running on low, add the softened butter 1 tablespoon at a time, allowing each piece to fully incorporate before adding the next. Continue kneading 4-5 minutes until the dough is smooth, stretchy, slightly tacky, and sticks somewhat to the bottom of the bowl.
6 tablespoons unsalted butter
First rise (45 min): Transfer dough to a lightly greased bowl. Cover with plastic wrap and let rise in a warm place for 45-60 minutes, until puffy, but not fully doubled in size. I like to turn on my oven to the lowest temperature (about 200°F) then turn off the heat and place the dough inside with the door cracked to let it rise.
Make the filling (5 min): While the dough rises, mix the softened butter, brown sugar, cinnamon, salt, and vanilla into a spreadable paste in a medium bowl.
½ cup unsalted butter, 1 cup light brown sugar, 2 Tablespoons ground cinnamon, ¼ teaspoon salt, ½ teaspoon vanilla bean paste
Roll the dough and spread the filling (8 min): Grease a 9×13-inch light metal baking pan. Turn the dough onto a lightly floured surface and roll into a 20×18-inch rectangle with the long edge facing you. Dollop the filling evenly on the rolled out dough and use the back of a spoon or offset spatula to spread it in an even layer over the dough, all the way to every edge.
Cut and roll the cinnamon rolls (15 min): Starting on the short (18-inch) edge, use a pizza cutter to cut the dough into 3 even 6-inch strips (you should be cutting parallel to your counter). Next, cut the long edge into 1-inch strips all the way up through each of the 3 sections. You should ned up with 60 small strips (20 in each section). Tightly roll the strips into mini cinnamon rolls then arrange them in the prepared baking pan. I do 10 rolls down and 6 across.
Second rise (30 min): Cover the cinnamon rolls tightly and rise again for 15-30 minutes, until noticeably puffy and almost doubled in size. Preheat the oven to 350°F.
Add the cream and bake (25 minutes): Warm the heavy cream slightly (about 15 seconds in the microwave). Slowly pour around and between the rolls, not directly over the tops. Bake for 22-25 minutes, until lightly golden brown on top. The internal temperature should be about 185–190°F. Let them cool for 10 minutes.
½ cup heavy cream
Make the frosting (5 min): beat the cream cheese and butter together until smooth. Add the powdered sugar, vanilla, and salt and mix until creamy. Add 1–2 tablespoons cream or milk to reach a soft, spreadable consistency. Spread frosting over the warm cinnamon rolls.
4 oz full-fat block cream cheese, 4 tablespoons unsalted butter, 1 ¼ cups powdered sugar, 1 teaspoon vanilla extract, pinch salt, 1 Tablespoon heavy cream or milk

Notes

Use a scale for best results: Bread dough is very sensitive to flour measurement. If possible, weigh the flour (510g) instead of measuring by cups to prevent dense rolls.

The dough should be slightly tacky: After kneading, the dough should feel soft and slightly sticky to the touch but still pull away from the sides of the bowl (not the bottom). Avoid adding extra flour unless the dough is extremely wet.

Add the butter slowly during kneading: The butter is kneaded into the dough after the gluten develops. This technique coats the gluten strands and creates the delicate, pull-apart layers in the finished rolls.

Mini rolls should look slightly underproofed before baking: Because mini rolls are small, they expand quickly in the oven. If they fully double before baking, they may collapse or bake up dense.

Pour the warm cream between the rolls
Pour the cream around and between the rolls, not directly on top. The cream melts into the dough while baking and creates an ultra-soft interior texture.

Bake until the centers reach 185–190°F: The rolls should be lightly golden on top and fully cooked in the center. An instant-read thermometer helps prevent underbaking.

For overnight cinnamon rolls: Assemble the rolls, cover tightly, and refrigerate overnight (instead of the second rise). Let them sit at room temperature for 45–60 minutes before baking.

Storage: Store covered at room temperature for up to 2 days or refrigerate for up to 5 days. Warm individual rolls in the microwave for 15–20 seconds before serving.

Sheet Pan Option (for more space between rolls): If you prefer mini cinnamon rolls with more space between them and slightly crispier edges, bake them on a rimmed sheet pan instead of a 9×13 pan. Arrange the rolls about 1½–2 inches apart so they have room to expand. Because they aren’t packed tightly together, they may bake 1–2 minutes faster, so start checking around 16–18 minutes. Note that the rolls will be less pull-apart and slightly more golden around the edges compared to baking them close together in a pan.

Nutrition

The post Mini Cinnamon Rolls (Pillowy Soft) appeared first on What Molly Made.

Protein Coffee (Proffee)

Molly Thompson — Tue, 07 Oct 2025 18:23:13 +0000

Why You’ll Love this Protein Coffee Recipe

While I’m a sucker for a high-protein breakfast recipe like a protein breakfast sandwich or protein pancake bowl, sometimes I just don’t have the time to plan ahead.

Enter this protein coffee! It’s so popular on social media for good reason. I started making it on busy mornings because I wanted something to balance out my coffee when I’m on the go or don’t have an appetite. I aim for at least 25g of protein first thing, and this recipe makes it easy.

Top recipe benefits:

Quick (5 minutes or less)
Keeps you full with 20–25g protein
Creamy like a latte, but lighter
Easy to customize with powders, syrups, or milk of choice
Works iced or hot!

It’s creamy, flavorful, and doesn’t leave me with that jittery empty-stomach coffee crash!

Tested Tips Before You Start…

Use a protein drink that you really enjoy the flavors of because it really comes through! I love Fairlife core power protein drinks.
Use a very large glass or tumbler to fit the whole thing! Or mix it in a large mason jar and do two separate servings (you’ll feel like you’re enjoying 2 coffees!).
Blend milk with your favorite vanilla protein powder if you don’t have a protein drink on hand.

Ingredients You’ll Need

Espresso (2 ounces): Strong coffee base that balances the protein shake’s sweetness.
Vanilla protein shake: Any ready-to-drink shake works. Choose one with at least 20g protein. I like Fairlife Core Power, but you could do Oikos or OWYN for a dairy-free option.
Ice: Makes it cold and refreshing!

Protein powder option: blend vanilla protein powder with milk then add the espresso.

Jump to Recipe

How to Make Protein Coffee (Proffee)

You only need two ingredients and 5 minutes to pull off a quick morning coffee with protein! For a fun twist, add the pumpkin cream from this pumpkin cream cold brew or sweet cream cold foam to the top!

Step 1. Brew espresso: Pull two shots of espresso using your machine or a stovetop moka pot.

Step 2. Pour milk over ice: Fill a tall glass with ice and the protein drink.

Step 3. Stir and enjoy: Pour espresso into the glass and stir to combine.

Can I Use Cold Brew Instead of Espresso?

Yes, you can use cold brew or very strong brewed coffe instead of espresso if you don’t have an espresso maker. Use ½ cup strong cold brew (homemade or store bought) in place of the espresso.

Recipe Variations & Swaps

Mocha protein coffee: add 1 teaspoon cocoa powder or use a chocolate protein dirnk.
Pumpkin spice: stir in pumpkin pie spice, use pumpkin protein powder, or homemade pumpkin syrup from this iced pumpkin spice latte.
Caramel latte style: add the caramel syrup from this iced caramel latte.
Dairy-free: use a plant-based protein shake (OWYN is a popular choice on TikTok). You could also blend plant-based protein powder with dairy-free milk.
Hot version: warm the milk (ideally with a frother) and pour it over the espresso.

More Healthy Coffee Drinks

Protein Coffee (Proffee)

This protein coffee recipe (proffee) blends bold espresso with a vanilla protein shake for a creamy, energizing breakfast drink. It delivers caffeine and over 25 grams of protein in minutes for the perfect way to stay full and focused all morning. See recipe notes for an option to use protein powder instead!

Course Drink

Cuisine American

Diet Gluten Free

Keyword high protein, iced coffee

Prep Time 5

Cook Time 0

Total Time 5

Servings coffee

Calories 170kcal

Author Molly Thompson

Ingredients

2 ounces espresso (2 shots/double espresso)
1 (14oz) vanilla protein shake I used Fairlife Core Power

Instructions

Brew espresso (2 min): Brew 2 ounces of espresso and add it to a glass.
2 ounces espresso
Combine (2 min): Pour the protein shake into the glass with the espresso and stir to combine. Fill with ice and enjoy.
1 (14oz) vanilla protein shake

Notes

Protein Powder Option (clean and customizable): 2 shots espresso, 6-8 ounces milk, 1 scoop vanilla protein powder (I like Be Well by Kelly), simple syrup/maple syrup to taste.

Hot version: Warm the protein drink (ideally in a milk frother), then pour it over the shot of espresso.

Make ahead: Mix the espresso and shake then store in fridge up to 2 days. Serve over ice!

Substitutions: Use flavored protein shakes (like chocolate) or add in your favorite coffee syrup (though this could become too sweet so be careful!).

Nutrition

Recipe FAQs

How much protein is in this?

Most shakes add 20–25g protein per serving, so you get your morning boost in one drink.

Can I make this ahead?

Definitely! Shake together espresso and protein shake and refrigerate for up to 3 days. Just pour over ice when you’re ready to drink!

The post Protein Coffee (Proffee) appeared first on What Molly Made.

Stuffed Pumpkin French Toast

Molly Thompson — Thu, 02 Oct 2025 14:38:53 +0000

Why You’ll Love this Stuffed Pumpkin French Toast

It took me three test runs (and a lot of taste testing) to land on the perfect balance of custardy texture and crisp edges.

The first time the stuffing disappeared and the second time they were too soft. But the third test resulted in the perfect balance of pumpkin spice and cozy filling, with a soft (not soggy) center. Here’s why you’ll love this recipe too:

Rich cream cheese center: the cream cheese filling gives it an unexpected delicious flavor and texture. Pumpkin and cream cheese are a match made in heaven.
Prepped like a casserole (dip, bake): no standing at the stove flipping slices!
Easy prep-ahead holiday breakfast: a cozy festive brunch that you can partially prep ahead of time.

Whether you’re entertaining or just treating yourself (or your kids), this recipe delivers both wow-factor and reliability!

Love pumpkin for breakfast? Try pumpkin cinnamon rolls, pumpkin overnight oats, or healthy pumpkin pancakes next.

Tested Tips Before You Start

Use day old bread (like you would in gluten free stuffing) or toast it slightly while the oven preheats to prevent soggy centers. A thicker bread, like brioche, always helps.
Don’t over-soak the bread. Dip just enough so slices are coated, but don’t leave it sitting in the custard long. Same as with my protein french toast!
Tent with foil if the top is browning too fast and the interior still needs time.
Know the finished pieces will stick together. For cleaner cuts, run a warm knife between slices.
Don’t skip the brown butter maple syrup, it’s so good!

Ingredients You’ll Need

Cream cheese: soft enough to whip and spread.
Powdered sugar: sweetens the cream cheese and adds structure.
Pumpkin purée: Use plain pumpkin, not pumpkin pie filling (it’s already sweetened/flavored)
Milk: You can swap milk for non-dairy milk (almond, oat, soy) though texture may change slightly.
Large eggs: the custard base.
Vanilla extract and pumpkin pie spice: for deeper flavor.
Bread: Day-old or dried bread works best to absorb custard without getting soggy. If your bread is fresh, toast or air-dry it first. I used Dave’s Killer Bread to keep it nutritious and even though it is on the thinner side it worked great. I recommend a sturdy bread if it’s thinner, if not, go with a brioche or challah.
Brown Butter Maple Syrup: unsalted butter, maple syrup, and cinnamon.

Jump to Recipe

Have leftover pumpkin? Use it to make an iced pumpkin spice latte or the best soft pumpkin cookies.

How to Make Stuffed Pumpkin French Toast

Step 1. Make the cream cheese filling: Beat cream cheese and powdered sugar until smooth and fluffy.

Step 2. Mix pumpkin custard: Whisk pumpkin, milk, eggs, vanilla, and pumpkin pie spice until smooth.

Step 3. Assemble sandwiches: Spread filling between 2 bread slices to make 8 sandwiches.

Step 4. Dip & arrange: Dip sandwiches into custard, coating both sides. Place in baking dish and pour any extra custard on top. Add pecans if desired.

Step 5. Bake: Bake 50–55 minutes, until golden and center is set. Tent with foil if browning too fast.

Variations & Swaps

Dairy-free: Use plant-based cream cheese and soy or oat milk. The texture may be slightly looser.
Gluten-free: use gluten free sandwich bread. Make sure to dry it out well.
French toast casserole: while I tested tried this, I think it would be delicious to cut the bread into cubes, tuck pieces of cream cheese throughout, and pour the custard on top before baking. It would be similar to this overnight waffle casserole!

Recipe FAQs

Why is my center still custardy or not set?

Either it needs more bake time or the top browned too quickly, preventing heat from reaching interior. Additionally, If you started with soft, thin, fresh bread it can become oversaturated. French toast is best with a thicker bread like challah or brioche or day old thinner bread like I used.

Can I use fresh bread instead of day old or stale bread?

Yes, but lightly toast or air-dry the slices to remove moisture so they can absorb custard without turning soggy. The other option is to use a thicker bread like challah or brioche which stands up to french toast custard a bit better.

Can I make this ahead and freeze it?

You can assemble the sandwiches and refrigerate for up to 1 day before baking (do not dip in custard). Leftovers (baked) store in the fridge for 2–3 days and reheat in oven. You can freeze baked slices individually wrapped. Reheat gently in the oven.

Can I substitute heavy cream or half and half?

Yes, this works for a lighter version, however using half milk + half cream yields a slightly richer texture.

What bread works best?

Sturdy breads like thick-sliced white bread, brioche, challah, or artisan loaves are great for French toast. Avoid very soft, thin sandwich bread. If your bread is on the thinner side, toast it or let it sit out.

Looking for more? Subscribe to my newsletter and follow along on Instagram or TikTok.

Stuffed Pumpkin French Toast

This stuffed pumpkin french toast is rich and comforting thanks to cream cheese stuffed bread soaked in a naturally sweetened pumpkin custard. Bake to golden brown and serve with an irresistible brown butter maple syrup. It's the perfect fall brunch that feels indulgent but is simple to pull off. You only need about 10 minutes of prep time!

Course Breakfast

Cuisine American

Diet Vegetarian

Keyword fall breakfast, holiday brunch, thankgiving breakfast

Prep Time 10

Cook Time 50

Total Time 1

Servings pieces

Calories 510kcal

Author Molly Thompson

Ingredients

Cream Cheese Filling

8 oz cream cheese room temperature
2 Tablespoons powdered sugar or maple syrup

Pumpkin French Toast

16 slices thick or artisan sandwich bread dried out overnight
1 cup pumpkin puree
1 cup milk any kind
4 large eggs
3 teaspoons vanilla extract
1 1/2 teaspoons pumpkin pie spice

Brown Butter Maple Dyrup

1/2 cup unsalted butter cubed
3/4 cup maple syrup
1 teaspoon cinnamon
For serving: flaky salt store bought or homemade whipped cream, and chopped pecans

Instructions

Preheat the oven to 375°F. If you didn’t let the bread sit out overnight you can place it on the sheet pan and put it in the oven while it preheats to toast slightly. Grease a 9×13-inch casserole dish with non stick spray.
With an electric mixer or stand mixer fitted with the paddle attachment, beat the cream cheese and powdered sugar on medium-high speed until light and fluffy.
8 oz cream cheese, 2 Tablespoons powdered sugar
Spread the mixture between two pieces of bread like a sandwich, dividing it evenly among the 8 sandiwches.
16 slices thick or artisan sandwich bread
In a medium bowl, whisk together the pumpkin puree, milk, eggs, vanilla, and pumpkin pie spice. Dip each sandwich into the pumpkin custard on each side then transfer to the prepared baking dish. Pour any remaining custard on top and sprinkle pecans on top if desired.
1 cup pumpkin puree, 1 cup milk, 4 large eggs, 3 teaspoons vanilla extract, 1 1/2 teaspoons pumpkin pie spice
Bake in the preheated oven for 50-55 minutes, until set and golden brown. Cover with foil if it’s starting to get too brown while baking.
While it’s baking, brown the butter for 4-5 minutes over medium-low heat until amber in color and rich and nutty. Stir in the maple syrup and cinnamon and cook on low to thicken slightly.
1/2 cup unsalted butter, 3/4 cup maple syrup, 1 teaspoon cinnamon
Serve pumpkin french toast warm with whipped cream, chopped pecans, and syrup.

Notes

Drying Bread. Letting it sit out overnight helps it become slightly stale so it doesn’t get soggy when dipped and baked. If you forgot to dry it out, place it on a sheet pan in the oven while the oven preheats to toast.

Types of Bread. I used a sturdy sandwich bread because I didn’t want the slices to be too thick once sandwiched. However, you can use a brioche or challah bread in this recipe and skip drying it out because it will be sturdy enough to bake right away.

Make ahead: Assemble sandwiches with cream cheese up to 1 day in advance. Make the custard and dip right before baking.

Storage: Refrigerate leftovers for 2–3 days. Reheat in oven at 325°F until warm.

Freeze: Freeze baked slices wrapped tightly. Reheat from frozen at 325°F until heated through.

Nutrition

The post Stuffed Pumpkin French Toast appeared first on What Molly Made.

High-Protein Cottage Cheese Biscuits

Molly Thompson — Fri, 26 Sep 2025 15:09:21 +0000

The Best Breakfast Protein Biscuits

When I made these for the first time at 33 weeks pregnant, my 5- and 3-year-olds gobbled them up and said “you can’t even taste the green parts.” Sneaky protein and greens are always a win-win for me.

So if you want something delicious, high-protein, and easy to make, these biscuits with protein hit the mark. A few highlights:

Packed with protein from milk, cheese, cottage cheese, and ham.
Just like classic flaky biscuits thanks to an easy fold technique. They’re super tall, tender, and layered.
Perfect for breakfast sandwiches: they already have 10g of protein, but add in scrambled eggs and veggies and you easily hit your protein goals.
Family-friendly: mild garlic-chive flavor (kid-approved!), but also easy to customize.

Bonus: They’re great for pregnancy! According to dietitians, dairy provides vitamin B12, iodine, choline, calcium, which are nutrients moms and babies need.

Love high-protein cottage cheese recipes? Try cottage cheese bagels, cottage cheese flatbread, or cottage cheese pancakes next.

Tested Tips Before You Start

Always measure flour properly (fluff, spoon, level) so dough isn’t too dry.
Don’t over mix the dough! It will be crumbly as you mix it but will come together when you turn it out onto the counter.
Press the biscuit cutter straight in and out (no twisting) so you get the tall flaky layers.
Bake the biscuits touching! This encourages them to rise taller rather than spreading wide.

Ingredients You’ll Need

Each ingredient adds flavor and function. Here’s what to use and why:

All-purpose flour: gives them structure. I tested these with gf flour, too!
Baking powder + baking soda: aluminum-free avoids that metallic aftertaste.
Shredded cheddar cheese: rich and flavorful, plus adds extra moisture and some protein.
Ham (cooked, diced): for a bit more protein and savory flavor.
Chives: fresh flavor without overpowering, but you could omit.
Avocado oil or melted coconut oil: the fat adds tenderness to the dough.
Cottage cheese (blended smooth): the moisture + protein helps keep biscuits lighter and adds protein. You can’t taste the cottage cheese flavor!
Whole milk: adds a bit more dairy protein and helps the tops brown. Milk is high in quality protein, iodine, and B vitamins (all things I’m looking for during this pregnancy!).
Honey: for just a hint of sweetness.
Topping: melted butter + honey: for flavor and glossy finish (highly recommend!).

Bonus: this recipe has shredded cheddar, cottage cheese, and milk! I specifically developed this with being pregnant in mind because dairy foods provide important nutrients that help support a healthy pregnancy! Peep my bump in the photo above:).

Jump to Recipe

How to Make Protein Biscuits

Step 1. Dry Ingredients: Whisk the dry ingredients and seasoning then stir in the cheddar, ham, and chives.

Step 2. Wet Ingredients: Create a well in the center then add the wet ingredients. Stir to combine with a fork then start to bring in the dry ingredients until it’s all combined. It will be shaggy and wet in spots.

Step 3. Turn Out + Fold: Dump dough onto floured surface and press together to get all of the loose bits. Flatten into a 3/4-inch thick rectangle then fold one side into center, the other side over it (like a book). Repeat.

Step 4. Cut the Biscuits: Press cutter straight down (no twist) into dough to cut ~3-inch rounds. Re-roll scraps and repeat.

Step 5. Bake. Arrange biscuits touching in a 10-inch cast-iron skillet. Brush tops with milk and bake for ~15 minutes.

Step 6. Finish with Topping: Whisk melted butter & honey in a bowl then brush generously on top of the warm protein biscuits. Sprinkle with flaky salt.

This recipe is sponsored by American Dairy Association Mideast. All thoughts and opinions are my own. Thank you to brands like theirs who believe in our mission and recipes so we can continue to share free ones with you. Visit their website for dairy nutrition facts, cooking tips and to learn about dairy farming.

More High-Protein Breakfast Recipes

Protein Biscuits

Savory breakfast protein biscuits loaded with cheddar, ham, & chives! These flaky, high-protein biscuits are make-ahead friendly and give you an easy protein boost (10g per biscuit), thanks to the blended cottage cheese in the dough. Bake these flaky, tender biscuits in under 30 minutes!

Course Breakfast, Brunch

Cuisine American

Diet Kosher

Keyword high protein

Prep Time 10

Cook Time 15

Total Time 25

Servings biscuits

Calories 204kcal

Author Molly Thompson

Ingredients

2 cups all-purpose flour
1 Tablespoon baking powder aluminum-free
1/4 teaspoon baking soda
1/2 teaspoon garlic powder
1 teaspoon kosher salt
1 cup shredded cheddar cheese
1 cup cooked diced ham
1/3 cup finely diced chives
2 Tablespoons avocado oil or melted coconut oil
1 cup cottage cheese blended smooth
1/4 cup milk plus more for brushing
2 teaspoons honey
Topping: 2 Tbsp melted butter + 1 Tbsp honey or hot honey, and flaky salt

Instructions

Preheat the oven to 425°F.
Whisk the flour, baking powder, baking soda, garlic powder, and salt in a large bowl. Stir in the shredded cheese, chives, and ham so it’s coated in the flour mixture.
2 cups all-purpose flour, 1 Tablespoon baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon garlic powder, 1 teaspoon kosher salt, 1 cup shredded cheddar cheese, 1 cup cooked diced ham, 1/3 cup finely diced chives
Create a well in the center and add the avocado oil, blended cottage cheese, milk, and honey. Fold everything together with a large spoon until it starts to come together, but still shaggy and wet in some spots. Do not overwork.
2 Tablespoons avocado oil, 1 cup cottage cheese, 1/4 cup milk, 2 teaspoons honey
Turn the dough (and any crumbles) out onto a floured work surface and use generously floured hands to bring the dough together. Flatten it out into a 3/4-inch thick rectangle. Fold one side into the center and the other side on top (like a book) then flatten out into a 3/4-inch thick rectangle again. Repeat folds one more time. This gives you the flaky layers.
Using a 3-inch round biscuit cutter, cut into the biscuit straight down and up, without twisting. Re-roll the dough and repeat until the dough is gone and you have 10 biscuits.
Arrange closely in a 10-inch cast-iron skillet, or so they’re touching on a parchment lined baking sheet. Brush tops with milk. Bake for 15-17 minutes, or until they’re risen and golden brown on the tops.
While they’re baking, whisk together the butter and hot honey (or regular honey). Generously brush on top of the warm biscuits, sprinkle with flaky salt, and serve warm.

Notes

Storage: Store leftovers in airtight container at room temperature 1-2 days or in the fridge for up to 4 days. Freeze cooled biscuits wrapped for up to 2 months. Reheat in the oven or air fryer for the crispiest edges. But I’ve also reheated these in the microwave and added a slice of butter and they’re amazing.

Make-ahead: You can mix dough ahead, refrigerate for 4-6 hours, then bake. Bring back to room temp a bit so the cold dough doesn’t affect rise.

Meal prep for pregnancy/postpartum: This recipe is high in protein and includes three types of dairy. Dairy foods like milk, cheese and yogurt provide essential nutrients that support a healthy pregnancy and child brain development. They also freeze and reheat so well (perfect for post-partum prep!). Follow the storage and reheating tips above!

Nutrition

Variations & Swaps

Make it meatless: omit the ham and leave as is or swap with sauteed red peppers.
Gluten-free: use 1:1 gluten-free flour (I like Bob’s Red Mill 1:1 Gluten-Free flour).
Jalapeno cheddar: use 1 seeded and minced jalapeno instead of chives.
Spinach & feta: add 1-2 cups of chopped spinach and swap the cheddar for feta.

Recipe FAQs

Are these safe for pregnancy?

Yes, the recipe uses pasteurized dairy (milk, cheese, cottage cheese) and cooked ham. I love that these protein biscuits supply nutrients like calcium, vitamin B12, iodine, and choline (all important in pregnancy!).

Can I freeze them?

Yes! Bake and let them cool completely. Wrap them in cling wrap and freeze in an airtight container. Reheat in the oven to keep them crispy.

What if I don’t have a cast-iron skillet?

Use a parchment-lined baking sheet and arrange them so they’re all touching! You can also use any oven-safe skillet you have on hand.

How do I know when they’re done?

Look for golden brown tops and crisp edges. You can tap the top lightly. It should feel set (not doughy) and the bottom should be slightly golden. You can also use a meat thermometer. Biscuits are done when the internal temp reaches 200-210°F.

Are these biscuits a full meal?

These biscuits are higher in protein than traditional biscuits. However, nutritionists recommend aiming for 25-30g for breakfast, so I like to pair them with over medium eggs and avocado or a side of greek yogurt or a cottage cheese breakfast bowl.

The post High-Protein Cottage Cheese Biscuits appeared first on What Molly Made.

Mediterranean Breakfast Bowl

Molly Thompson — Thu, 18 Sep 2025 13:47:02 +0000

Why You’ll Love This Mediterranean Breakfast Bowl

When mornings get busy, I don’t always have time to meal-prep, which is why this high-protein breakfast has become a go-to. It’s quick, nourishing, and makes me feel like I’ve actually taken a moment for myself. The perfectly poached eggs are soft and jammy, the hummus is creamy, and the veggies add crunch and freshness.

Reasons you’ll love it too:

Quick & easy: Done in 10 minutes
High in protein and fiber: Keeps you full longer!
Made with Happy Egg: Happy Egg’s beautiful orange yolks come from happy hens that roam outside.
Customizable: Swap veggies, try different toppings, use store-bought or homemade hummus
Balanced & beautiful: Fresh herbs, healthy fats, and a mix of textures

Love eggs for breakfast? Use Happy Egg Free Range eggs to make baked feta eggs, over medium eggs, or fluffy egg sandwiches next.

Ingredients You’ll Need

Happy Egg: Their bright orange yolks and rich flavor take these poached eggs to the next level. Happy Egg believes the best free range, organic, and pasture-raised eggs come from happy hens raised on caring family farms (and I agree!).
White vinegar: Helps the eggs hold together while poaching.
Mini cucumber: Crisp and refreshing.
Avocado: Creamy texture plus it adds healthy fats and fiber to keep you full all morning.
Cherry tomatoes: Adds a juicy and sweet balance to the savory elements.
Lemon juice: Brightens up the dish and ties the salad together.
Fresh: My Lebanese friend puts parsley on everything and it really makes the Mediaterranean salad feel authentic to the cuisine.
Hummus: The creamy base that complements the eggs. Use homemade or store-bought.
Optional toppings: Pine nuts, pickled red onion, dill, chives, or hot honey for a finishing touch.

Jump to Recipe

How to Make this Quick Mediterranean Breakfast Bowl

Step 1. Poach the eggs:
Bring a pot of water to a boil. While waiting, crack each egg into a fine-mesh strainer to remove loose whites (this makes them neat). Transfer to a small bowl. Lower heat to a gentle simmer, add vinegar, and swirl the water into a vortex. Drop the eggs into the center and cook for 3 minutes until whites are set and yolks are runny.

Step 2. Make the salad:
While the eggs cook, toss cucumbers, avocado, and cherry tomatoes with lemon juice, olive oil, parsley, salt, and pepper in your serving bowl.

Step 3. Assemble the bowl (2 minutes): Push salad to the side and add a generous scoop of hummus. Dab eggs dry with a paper towel, then place on top. Finish with pine nuts, pickled onions, fresh herbs, or hot honey. Serve right away.

Tested Tips & Tricks

Strain the eggs before poaching: This removes loose whites and gives you picture-perfect poached eggs.
Use a vortex: Swirling water keeps the whites tight around the yolk.
Prep ahead: Chop veggies and make hummus up to 3 days in advance for even faster mornings.
Texture matters: Pair creamy hummus and avocado with crunchy cucumber and juicy tomatoes.

Variations & Swaps

Swap the hummus: Try tzatziki, greek yogurt, or labneh.
Spice it up: Sprinkle za’atar, smoked paprika, or drizzle chili oil on the top.
Hard-boiled eggs: if you aren’t a fan of runny poached eggs, check out this guide for hard-boiled eggs!

This recipe is sponsored by Happy Egg. All thoughts and opinions are my own. Head to their website to learn more.

More High-Protein Breakfast Recipes

Mediterranean Breakfast Bowl

This Mediterranean breakfast bowl is fresh, filling, and ready in 10 minutes. Creamy hummus, crisp veggies, and perfectly poached eggs make it a protein and fiber-packed breakfast you’ll crave any day of the week.

Prep Time 7

Cook Time 3

Total Time 10

Servings bowl

Calories 412kcal

Author Molly Thompson

Ingredients

2 Happy Egg Free Range eggs
2 teaspoons white vinegar
1 mini cucumber sliced
1/2 avocado peeled and diced
1/3 cup cherry tomatoes halved
1 teaspoon lemon juice
1 teaspoon sumac
Kosher salt and pepper to taste
2 Tablespoons finely chopped parsley plus more for topping
1/4 cup hummus homemade or storebought
Topping ideas: toasted pine nuts, pickled red onion, parsley, dill, hot honey

Instructions

Poach the eggs (6 min): Bring a large pot of water to a boil over high heat. While waiting for the water to boil, crack an egg into a fine-mesh strainer to remove loose whites for a neater poached egg. Transfer to a small bowl then repeat with the other egg. Once it’s boiling, reduce the heat to low, add the vinegar, and use a spoon to swirl the water quickly into a vortex. Drop each egg into the middle of the vortex and cook the eggs for 3 minutes.
2 Happy Egg Free Range eggs, 2 teaspoons white vinegar
Make the salad (3 min): While the eggs cook, toss together the cucumber, avocado, tomatoes, lemon juice, sumac, parsley, salt, and pepper in your serving bowl.
1 mini cucumber, 1/2 avocado, 1/3 cup cherry tomatoes, 1 teaspoon lemon juice, 1 teaspoon sumac, Kosher salt and pepper to taste, 2 Tablespoons finely chopped parsley
Assemble and serve (2 min): Push the salad to the side and add a dollop of hummus. When the eggs are done, remove with a slotted spoon, dap with a paper towel to remove excess water, and add on top of the hummus and salad. Top with toasted pine nuts, pickled onion, fresh herbs, and hot honey if desired.
1/4 cup hummus

Nutrition

Recipe FAQs

Can I meal prep this bowl?

Yes. Prep the salad and hummus ahead. Poach eggs fresh in the morning, or make soft-boiled eggs and peel ahead of time for grab-and-go.

What’s the best hummus to use?

Homemade hummus has the best flavor, but a high-quality store-bought hummus works perfectly when you’re short on time.

How do I keep avocado from browning?

Toss diced avocado with extra lemon juice and store tightly covered in the fridge. But I recommend slicing it right before you eat it for best results!

Is this a high-protein breakfast?

Yes. Between the eggs and hummus, this bowl is filled with 20g of protein and 11 fiber to keep you full all morning. Add an extra egg if you want even more protein!

The post Mediterranean Breakfast Bowl appeared first on What Molly Made.

21 PCOS Breakfast Recipes for Balanced Hormones

Molly Thompson — Fri, 12 Sep 2025 17:25:59 +0000

What’s Makes a Breakfast PCOS-Friendly?

After professionally developing recipes for a decade, and living with PCOS for just as long, I can confidently say I agree with Dr. Brighten and nutritionist Kelly Leveque when they share the best diet for PCOS is one that balances blood sugar with a combination of protein, fat, and fiber and also isn’t inflammatory for you.

And when it comes to breakfast, this couldn’t be more true. Grabbing something sugary or carb-heavy (or skipping breakfast altogether) creates a blood sugar spike/crash roller coaster that’s hard to get off of.

This specifically developed list of PCOS breakfast recipes are easy to make, easy to meal prep, and taste so good you’ll look forward to the morning!

What’s Makes a Breakfast PCOS-Friendly?
Key Ingredients for PCOS Breakfast Recipes
21 High-Protein High-Fiber PCOS Breakfast Recipes You’ll Look Forward to Eating
Tips for Building a Balanced PCOS Breakfast
PCOS Breakfast FAQs
My Favorite PCOS Brands (& Swaps)
More about My PCOS Journey

Don’t forget to check out all of my PCOS recipes for lunch and dinner ideas!

Key Ingredients for PCOS Breakfast Recipes

To keep things simple, aim to build meals using this framework:

Protein: Eggs, Greek yogurt, cottage cheese, turkey sausage, chicken sausage, or protein powder.
Fiber-rich carbs: Oats, chia seeds, sweet potatoes, sprouted bread, or veggies.
Healthy fats: Avocado, nut butters, nuts, seeds, or olive oil.
Hormone-supportive extras: Cinnamon (supports blood sugar), flaxseed (fiber + omega-3s), leafy greens (micronutrients).

What about gluten and dairy? Not all women with PCOS need to cut out gluten and dairy. However, if those are ingredients inflammatory for you, jump to my ingredients swaps and tips.

If you love these recipes, download my free high-protein high-fiber breakfast recipes ebook to save many of these pcos breakfasts in one place!

21 High-Protein High-Fiber PCOS Breakfast Recipes You’ll Look Forward to Eating

Baked Protein Pancake Bowl

These protein pancake bowls bake have 40g of protein per serving and make a perfect meal prep to reheat during the week. Add your favorite toppings and enjoy healthy, delicious, and high-protein breakfast!

Recipe

Spinach Feta Egg White Wrap

This spinach feta egg white wrap is bursting with flavor and protein. It’s just like your favorite Starbucks breakfast recipe, but cheaper and done in 10 minutes. You’re going to love this fast, easy, and healthy morning meal!

Recipe

Chocolate Peanut Butter Protein Smoothie

Mix up your favorite chocolate protein powder, frozen banana, peanut butter, and milk for a rich and creamy smoothie that tastes like a chocolate milkshake! This smoothie is full of nutrients, protein, fiber, and healthy fats to keep you full.

Recipe

Grated Egg Avocado Toast

This viral TikTok grated egg avocado toast is easy to make in 5 minutes. Top it with everything bagel seasoning and hot honey for a delicious, high-protein, and quick breakfast recipe.

Recipe

Blueberry Raspberry Smoothie

Make this thick and creamy blueberry raspberry smoothie in 5 minutes! It’s full of nutrients, protein, and fiber to keep you full all morning long.

Recipe

Yogurt Chia Pudding

Yogurt Chia Pudding will be your new go-to recipe when you need a quick make-ahead breakfast. It’s chockful of nutrients, has a dynamic taste and texture, and can be topped any way you like! I love to make a big batch on Sunday nights and have it ready to go all week.

Recipe

Cottage Cheese Egg Bites

Mix cottage cheese, eggs, cheese, and your favorite mix-ins to create these delicious, high-protein egg bites! They taste just like Starbucks egg bites without the sous vide method. Prep and freeze them for a healthy breakfast all week!

Recipe

Blended Overnight Oats

This blended overnight oats recipe has a smooth and creamy texture (like pudding!), is full of nutrients and sweet flavors, and takes 5 minutes to prep. Meal prep a big batch for the week and you have a healthy breakfast to start the day. I highly recommend adding protein powder for a high-protein and high-fiber breakfast to keep you full all morning.

Recipe

High-Protein Breakfast Burrito

This high-protein breakfast burrito packs 35g of protein per serving and is easy to freeze and meal prep for a quick breakfast. The combination of breakfast sausage, fluffy scrambled eggs, black beans, and cheese makes it the perfect combination to keep you full.

Recipe

Cottage Cheese Breakfast Bowl (Sweet + Savory)

Make this cottage cheese breakfast bowl in 5 minutes with sweet or savory toppings! It’s the perfect high-protein protein breakfast you can make quickly on the go.

Recipe

Steak Potato and Egg Hash

This Steak and Potato Breakfast Hash is a delicious and healthy dish to add to your brunch menu. Steak and eggs are a classic combo, but we’re adding potatoes and a fresh her sauce for a hearty, whole30, breakfast everyone will love

Recipe

Savory Quinoa Breakfast Bowl

A breakfast quinoa bowl is a healthy and filling way to start your day. Pile fluffy quinoa high with veggies and finish them with avocado and a jammy egg.

Recipe

High Protein Breakfast Sandwich

Meal prep these high protein breakfast sandwiches for a quick and easy start to the day! They're simple to make and pack 30g of protein per sandwich.

Recipe

Sheet Pan Sweet Potato Breakfast Hash

This sweet potato breakfast hash is made on a sheet pan for an easy, healthy breakfast. With fork-tender sweet potatoes,

Recipe

Creamy Banana Avocado Smoothie

You only need 5 ingredients for this simple avocado smoothie. It’s full of healthy fats, fiber, veggies and fruit for a healthy breakfast or snack that will keep you full.

Recipe

Overnight Steel Cut Oats (Quick Make-Ahead Recipe)

This hearty batch of overnight steel cut oats starts with lightly toasted oats soaked in a 1:2 oats‑to‑liquid ratio and refrigerated for 8–12 hours. They make mornings simple, so you can wake up to a creamy, fiber‑packed breakfast all week. Enjoy them chilled or quickly warm and top any way you like! They're the perfect healthy, customizable breakfasts.

Recipe

Cherry Avocado Smoothie

This cherry avocado smoothie is ultra-creamy, naturally sweet, and packed with nutrients. Made with cherries, avocado, spinach, and cocoa, it’s a quick vegan breakfast or snack that blends up in 5 minutes with optional add-ins for protein, fiber, or adaptogens.

Recipe

Quick Cottage Cheese Toast (Sweet & Savory Options)

This viral cottage cheese toast packs in a high-protein breakfast in 5 minutes! Pick your favorite sweet or savory toppings and enjoy this quick and healthy breakfast.

Recipe

Mango Spinach Smoothie

Blend up mango and spinach and start your day right with this mango spinach smoothie. Smoothies are a great way to fuel your body with healthy fats, protein, leafy greens and fiber.

Recipe

Protein French Toast

This high protein french toast has 21 grams of protein per serving and only takes 10 minutes to make! It’s just like regular french toast with sweet flavor, crispy edges, and soft cetners.

Recipe

Baked Feta Eggs

These Baked Feta Eggs are packed with rich, tangy feta and soft, perfectly baked eggs, all in one dish. With just a handful of ingredients—eggs, feta, olive oil, and spices—this dish comes together effortlessly in under 25 minutes. Add avocado for a boost of fiber!

Recipe

If you love these recipes, check out my PCOS Planner, complete with weekly PCOS friendly meal plans and grocery lists

Tips for Building a Balanced PCOS Breakfast

Always pair carbs with protein and fat to prevent blood sugar spikes.
Prep breakfasts in advance to stay consistent on busy mornings.
Add fiber whenever possible to balance blood sugar and fuel your gut. Add berries, veggies, seeds, or avocado when you can.
Don’t fear healthy fats, they help help keep you full and are a critical part to the blood sugar balancing trio of protein, fat, and fiber.

PCOS Breakfast FAQs

What should I eat for breakfast if I have PCOS?

The best breakfasts for PCOS are high in protein and fiber with healthy fats to balance blood sugar. Think recipes like eggs with veggies and avocado, Greek yogurt with berries and chia, or a protein smoothie with nut butter and greens.

Are oats good for PCOS?

Yes, oats can definitely be part of a PCOS-friendly diet, as long as you pair them with protein and fat. To do this, add protein powder, Greek yogurt, or nut butter to oats or overnight oats. This helps prevent blood sugar spikes!

Is skipping breakfast bad for PCOS?

For many women with PCOS, skipping breakfast can make symptoms worse because it leads to unstable blood sugar and stronger cravings later in the day. Start your day with a balanced meal to regulate hormones and energy or learn more about intermittent fasting for women and make a decision for yourself.

How much protein should I try to eat for breakfast?

Many experts suggest 30 grams of protein at breakfast to support blood sugar stability.

What quick breakfast ideas work for busy mornings?

Meal prepped egg bites, overnight oats, or breakfast burritos are perfect for busy mornings along with quick recipes like yogurt bowls, smoothies, grain/egg bowls.

My Favorite PCOS Brands (& Swaps)

Cottage cheese: I love Good Culture cottage cheese, but you can use a lactose free cottage cheese for a dairy-free option.
Bread: I love Dave’s Killer Bread, homemade sourdough bread, or a quality gluten-free bread (like Canyon Bakehouse or homemade gluten-free sandwich bread).
Greek Yogurt: I prefer Oikos plain Greek yogurt. Choose a coconut yogurt or plant based yogurt for dairy-free recipes. Kite Hill is one of my favorite brands!
Tortillas: I love Siete totillas because they’re grain-free and have clean ingredients.
Protein Powder: my favorite protein powder for PCOS is Be Well by Kelly because it’s minimal ingredients and sweetened with monkfruit. ForAll Nutrition is a great unflavored protein I love!
Gluten-free flour: I love Bob’s Red Mill 1:1 gluten free flour or King Arthur’s Measure for Measure gluten free flour.

Eating for PCOS doesn’t have to feel overwhelming! By focusing on protein, fiber, and healthy fats, you can make breakfasts that taste amazing and support your hormones at the same time! Use this list to mix and match ideas that fit your lifestyle, and remember, it’s about progress instead of perfection.

More about My PCOS Journey

The post 21 PCOS Breakfast Recipes for Balanced Hormones appeared first on What Molly Made.

Overnight Steel Cut Oats (Quick Make-Ahead Recipe)

Molly Thompson — Thu, 28 Aug 2025 17:38:21 +0000

Why You’ll Dream About these Overnight Steel Cut Oats

The first time I made these steel cut overnight oats I toasted the oats just long enough to smell that nutty scent, and by morning they were so much softer than I expected.

I love that the oats continue to mellow in the fridge, making mornings effortless (and delicious). These jars let me balance protein, fiber, and fats with simple additions and toppings like fruit and nut butter.

Why you’ll love them too:

Starts with a toasty, nutty aroma that turns creamy overnight.
1:2 liquid ratio keeps texture balanced, never mushy.
High‑fiber breakfast that keeps you full and energized.
Totally customizable and portable for busy mornings.

Love oats for breakfast? Try blended overnight oats, strawberry cheesecake overnight oats, or blueberry baked oatmeal next.

What’s the Difference Between Steel Cut Oats and Rolled Oats?

If you’ve only made traditional overnight oats with rolled oats like these pumpkin overnight oats or blueberry overnight oats, you may notice a big difference in texture.

Rolled oats (old-fashioned oats) are whole oats that have been steamed and pressed. They absorb liquid quickly and soften into a creamy (almost pudding-like) texture when soaked overnight.
Steel cut oats are the inner kernels of whole oats that have been cut down into 2 or 3 pieces using a steel blade (hence the name). This leaves them chewier and nuttier (never mushy). Because they’re less processed, they take longer to soak.

Steel cut oats offer several benefits because they’re high fiber, low glycemic, and naturally gluten-free.

TLDR: rolled oats = creamier; steel cut oats = chewier, nuttier, and more filling (thanks to fiber).

Ingredients You’ll Need

Butter or coconut oil: to enhance the flavor of the oats and help break down the tougher outside of the oats.
Steel cut oats: whole‑grain, minimally processed, chewy, and high fiber!
Water and/or milk: use a blend of water and milk for creamier oats.
Flavor boost: 1 tsp kosher salt or vanilla.
Mix-ins: protein powder, dried fruit, nut butter etc.
Optional toppings: chia or flax seeds, fresh fruit (berries, banana or apple), nut butter, cinnamon, maple syrup, or dried fruit

Jump to Full Recipe

How to Make Creamy Make-Ahead Steel Cut Oats

Toast the oats: In a medium saucepan over medium heat, melt the butter or coconut oil. Add the steel cut oats and toast, stirring, until the aroma is toasty and nutty.

Boil and simmer: Add liquid and salt, bring to a boil. Cover and simmer for 1 minute, then remove from heat to let oats start absorbing liquid. This helps to get the breakdown of the oats started for softer oats.

Divide and chill: Spoon oats into jars (4–5), cover, and refrigerate overnight—8 to 12 hours lets oats absorb all liquid and soften fully.

Serve chilled or warm: For cold overnight steel cut oats oats, enjoy from the fridge. To warm, heat in the microwave for 1-2 minutes with a splash of milk.

Tested Tips and Tricks

Don’t skip toasting and simmering the oats. This enhances the nutty flavor and speeds up the softening.
Soak together or separately. I tried both methods and they’re nearly identical. Soaking together ensures consistency but separate jars makes them easy to grab-and-go.
Know what texture to expect. We’ve covered this, but it’s important to note that steel cut oats will have more chew.

Looking for more? Subscribe to my newsletter and follow along on Instagram or TikTok.

Overnight Steel Cut Oats

This hearty batch of overnight steel cut oats starts with lightly toasted oats soaked in a 1:2 oats‑to‑liquid ratio and refrigerated for 8–12 hours. They make mornings simple, so you can wake up to a creamy, fiber‑packed breakfast all week. Enjoy them chilled or quickly warm and top any way you like! They're the perfect healthy, customizable breakfasts.

Course Breakfast

Cuisine American

Diet Low Calorie

Keyword breakfast, healthy breakfast, meal prep breakfast, oatmeal, quick breakfast

Prep Time 10

Chill Time 8

Total Time 8 10

Servings

Calories 179kcal

Author Molly Thompson

Ingredients

1 Tablespoon unsalted butter or coconut oil
1 cup steel cut oats
2 cups water or equal parts water and milk for creamier oats
1 teaspoon kosher salt
Optional toppings: chia seeds, flax seed, banana, berries, apples, nut butter, cinnamon, maple syrup, or dried fruit

Instructions

Toast oats (1-2 min): Melt the butter in a medium saucepan over medium heat. Add the steel cut oats and salt, toast for 1-2 minutes, until slightly nutty.
1 Tablespoon unsalted butter, 1 cup steel cut oats, 2 cups water, 1 teaspoon kosher salt
Boil and simmer (2 min): Pour in the water (or milk) and bring to a boil over high heat. Reduce to low, cover, and simmer for 1 minute then remove from the heat and cool slightly.
Soak (8-12 hrs): Divide into 4 jars or transfer to one big bowl. Cover and refrigerate for 8-12 hour, until the oats absorb all of the liquid and are softened and creamy. They should still have some chew to them.
Serve: To serve chilled, stir, add splash of milk, and top as desired. For warm oats, stir in a splash of milk and microwave for 1-2 minutes. Top and enjoy!
Optional toppings: chia seeds, flax seed, banana, berries, apples, nut butter, cinnamon, maple syrup, or dried fruit

Notes

High-Protein Overnight Steel Cut Oats: I highly recommend adding 2-3 scoops of protein to this mix to balance out the macronutrients to keep you full! I love this vanilla protein powder or this flavorless protein powder. Add an extra 2 Tbsp of milk for every scoop of protein.

Toppings to balance blood sugar: add some chia seeds and raspberries to boost the fiber even more and finish with a dollop of nut butter for healthy fats. That’s my favorite way to serve them!

Storage. Keep in the fridge in an airtight for up to 5 days.

Consistency tip. Steel cut oats have a chewier and firmer texture than typical rolled oats, so keep that in mind! For this recipe, a shorter soak = firmer and chewier texture, while a longer soak yields a creamier texture.

Nutrition

FAQs

Why toast and simmer the oats?

Toasting enhances the nutty flavor and simmering accelerates the softening processes (recommended because steel cut oats are firmer and chewier than rolled oats).

Will they get slimy?

Using the right ratio of 1:2 oats to liquid makes sure they’re not slimy or mushy. Steel cut oats tend to be chewier anyway, so they’re hardly ever slimy.

Can I divide before soaking?

You can soak them in one big bowl or divide them into meal prep jars then soak. I’ve tried both and there isn’t much of a difference.

How long do they last in the fridge?

They stay fresh and delicious in an airtight container for up to 5 days. Day 1 they’ll be slightly firmer, and by day 5 they’re ultra-creamy.

Can I eat them cold?

Absolutely—cold oats stay creamy with a splash of milk and are perfect for grab-and-go mornings. You can zap them in the microwave with a splash of milk too if you want them warm and cozy.

The post Overnight Steel Cut Oats (Quick Make-Ahead Recipe) appeared first on What Molly Made.

Stuffed Bagel Bites

Molly Thompson — Tue, 18 Mar 2025 10:35:10 +0000

Homemade Stuffed Bagel Bites are Easier Than You Think!

If you love bagels, and want something quick, easy, and high-protein, this recipe is for you! Made with just three simple ingredients for the dough, they come together fast—no yeast or rising required.

The chewy bagel dough is based off of my viral cottage cheese bagels recipe. You get a perfectly chewy, golden-brown bite filled with creamy, melty cream cheese. Whether you bake or air fry them, they turn out delicious every time.

They’re healthier (and cheaper) than Dunkin Donuts bagel minis and perfect for meal prep, a grab-and-go breakfast, or easy snack.

How to Make Stuffed Bagel Bites

Blend the cottage cheese until smooth.

Combine cottage cheese with flour and baking powder.

Divide into 8 equal parts and flatten into discs.

Add cream cheese to the center, fold the dough around it, and pinch the seems.

Brush the tops with an egg wash and sprinkle with everything but the bagel seasoning.

Bake at 350 for 25-30 minutes or air fryer for 13-15 minutes.

Love high-protein breakfast recipes? Try baked protein pancake bowls, cottage cheese egg bites, blended overnight oats, or protein breakfast burritos next.

Recipe Tips

Sticky Dough – Dust your hands and work surface with flour. Knead 1 Tbsp of flour into the dough at a time until it’s dry enough to handle. Letting the dough rest for 5 minutes can also help it firm up.
Seal the Dough Properly – Pinch the seams tightly to prevent the cream cheese from leaking out. Wet your fingertips slightly to help seal the dough.
Try a Stand Mixer – you can also knead the dough in the bowl of a stand mixer with the dough hook attachment.
Check for Doneness – Insert a toothpick into the side of a bagel bite—if it comes out clean and there’s no raw dough, they’re ready!
Adjust Browning – you want a crispy golden brown crust, but tent with foil if they brown too quickly before the inside is fully cooked.

More Breakfast Recipes You’ll Love

Breakfast

Healthy Breakfast Recipes

Breakfast

High-Protein Breakfast

Protein French Toast

Looking for more? Subscribe to my newsletter and follow along on Instagram or TikTok.

Stuffed Bagel Bites

Mini stuffed bagel bites are quick and easy to make with a 3-ingredient dough and a rich cream cheese filling. They’re soft, slightly chewy, and packed with protein—all without the need for yeast or boiling! Bake or air fry them until golden brown, then enjoy warm as a snack or meal prep breakfast.

Course Breakfast

Cuisine American

Diet Gluten Free, Vegetarian

Keyword bagels, kid friendly, meal prep, protein bagels, quick breakfast

Prep Time 10

Cook Time 30

Total Time 40

Servings stuffed bagel bites

Calories 106kcal

Author Molly Thompson

Ingredients

1 cup full-fat cottage cheese or plain Greek yogurt
1 cup all-purpose flour gluten-free flour if needed
1 teaspoon baking powder
4 oz block cream cheese cut into 8 cubes
1 large egg beaten, for egg wash
Everything bagel seasoning to taste

Instructions

Preheat the oven or air fryer to 350°F. If baking in the oven, line a large baking sheet with parchment paper.
Add the cottage cheese to a high-speed blender and blend until smooth, stopping to scrape down the sides as needed. Skip this step if using Greek yogurt. Transfer the blended cottage cheese to a large mixing bowl.
1 cup full-fat cottage cheese
Add the flour and baking powder and stir with a spoon or rubber spatula until mostly combined. Switch to your hands to mix and fold as needed until a sticky dough forms. It’s ready when the dough starts to pull away from the sides of the bowl.
1 cup all-purpose flour, 1 teaspoon baking powder
Turn the dough out onto a generously floured work surface. Knead the dough for 1-2 minutes, until it’s mostly smooth. Add 1 Tablespoon of flour as needed until it’s no longer sticky.
Divide the dough into 8 equal portions and flatten the dough pieces into a flat discs about 4 inches in diameter. Place a cube of cottage cheese in the center and fold the sides of though around the cream cheese to seal it. Pinch the seams and double check the dough didn’t break anywhere to prevent any cream cheese bursts out. Wet your fingertips with warm water to help pinch the seams as needed.
4 oz block cream cheese
Place the bagel bites seam side down and brush the tops with the beaten egg. Sprinkle generously with everything bagel seasoning.
1 large egg, Everything bagel seasoning

Bake

Place the stuffed bagel bites on the prepared baking sheet. Bake for 25-30 minutes, until the tops are golden brown and the centers are cooked through and no longer doughy. Tent with foil if the tops are too brown before the inside is cooked. Cool slightly and serve warm.

Air Fryer

Spray the air fryer basket with nonstick cooking spray. Place the bagel bites in the basket and air fryer at 350°F for 13-15 minutes, until golden brown and cooked through and no longer doughy. Cool slightly and serve warm.

Notes

Greek Yogurt vs. Cottage Cheese. I’ve tested these with both plain Greek yogurt and cottage cheese. The cottage cheese has a slightly richer chewier texture in my opinion, but there is less prep work (and washing) if you use Greek yogurt. I recommend either, so use what you have on hand!

Gluten-Free. Use a 1:1 baking flour replacement, like Bob’s Red Mill or King Arthur’s Measure for Measure flour.

Flour. You can swap the flour for bread flour or self rising flour (omit the baking powder). While I haven’t tested this, I’ve seen others have success with almond flour for a low carb option.

Sticky Dough.The texture of the dough can vary based on the type of flour you use and the brand and type of cottage cheese you use. Continue to knead and add a sprinkle of flour at a time until it’s dry enough to work with.

More Flavors. Brush them with melted butter and toss them with cinnamon sugar. You could also sprinkle asiago cheese on top before baking.

DIY Everything Bagel Seasoning. Combine 2 Tbsp sesame seeds, 1 Tbsp poppy seeds, 1 Tbsp dried minced garlic, 1 Tbsp dried minced onion, 1 Tbsp kosher salt, and 1 tsp black sesame seeds.

Store. Store leftovers in an airtight container in the fridge for 3-4 days.

Freeze. Freeze unbaked bagel bites on a sheet pan, then transfer to a freezer-safe bag for up to 3 months. Bake from frozen, adding a few extra minutes. You can also freeze baked bagel bites, thaw overnight in the fridge, and reheat.

Reheat. Bake in the oven at 300°F for 5-7 minutes or in the air fryer for 3-5 minutes until warm.

Nutrition

The post Stuffed Bagel Bites appeared first on What Molly Made.