This easy casserole couldn’t be easier to make and it’s full of delicious flavors. Serve it with Cheesy Hashbrown Casserole or Crispy Hash Browns for a family favorite.

Why You’ll Love This Recipe

• Easy breakfast casserole with crescent rolls that comes together fast with just a few ingredients.
• Perfect make-ahead brunch recipe with ham and eggs for holidays, weekends or busy mornings.
• Hearty, cheesy breakfast bake for a crowd that’s filling, flavorful and always a hit.

I am a Blue Diamond Ambassador for Petit Jean Meats and they are sponsoring this post. All thoughts and opinions are my own.
Petit Jean Meats has been a family owned business since 1928! Located in Arkansas, this is a brand I have loved my whole life and you are going to love their tradition of high quality meats! Use their Store Locator or Shop Online to have it delivered right to your front door!

Ingredients for Ham and Egg Bake

• Crescent dough
• Eggs
• Salt
• Pepper
• Onion
• Red bell pepper
• Petit Jean sliced ham
• Swiss cheese

How to Make Ham and Egg Bake

1. Press the dough: Unroll the crescent dough and press it evenly into a greased 9 x 13 baking dish, sealing the seams.
2. Add the cheese: Layer Swiss cheese slices over the dough to cover the bottom.
3. Mix the eggs: In a bowl, beat eggs with salt and pepper until well combined. Pour evenly over the cheese.
4. Layer the toppings: Sprinkle chopped onion and half of the red bell peppers over the eggs.
5. Add diced ham, then top with the remaining bell peppers.

Bake: Bake for 35–40 minutes, or until the eggs are set and the top is lightly golden.

Cool and serve: Let cool for a few minutes before slicing and serving. Cut into large slices to serve as an entrée or small squares to serve as a brunch appetizer.

This is one of those breakfasts that just works when you need something dependable without overthinking it. You get a flaky base, savory ham, and a cheesy egg layer all in one pan. It’s simple, dependable, and always disappears fast, whether you’re serving breakfast, brunch or even breakfast-for-dinner.

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Ham and Egg Bake

Course Main Dishes

Cuisine American

Keyword breakfast casserole, brunch casserole, leftover ham

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Servings 8

Calories 271kcal

Author Milisa

Ingredients

• 8 ounce crescent dough
• 8 ounces Petit Jean Sliced Ham diced
• 6 slices Swiss Cheese
• 6 eggs
• 1 teaspoon kosher salt
• 1 teaspoon fresh ground pepper
• ½ onion diced
• ½ bell pepper diced

Instructions

• Preheat oven to 375°.
• Unroll crescent dough and press into the bottom of a 9 x 13 inch casserole dish. Press seams together.
• Place cheese slices over crescent dough in a single layer.
• Beat eggs in a bowl with salt and pepper.
• Pour over cheese layer.
• Sprinkle onions and half of peppers over the egg mixture.
• Add chopped ham and remaining peppers.
• Bake for 35 – 40 minutes or until eggs are set and crust is golden brown.
• Remove from oven and cut into squares.
• Serve hot or at room temperature.

Notes

Store leftovers in an airtight container in the refrigerator up to 2 days. 

Reheat in toaster oven or oven for 3- 5 minutes or until heated through.

Nutrition

Serving: 2g | Calories: 271kcal | Carbohydrates: 13g | Protein: 15g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 152mg | Sodium: 921mg | Potassium: 165mg | Fiber: 0.3g | Sugar: 4g | Vitamin A: 518IU | Vitamin C: 10mg | Calcium: 137mg | Iron: 1mg

More Brunch Favorites

Hashbrown Breakfast Casserole

Baked Denver Omelet

Ham and Egg Salad

Ham, Mushroom & Spinach Quiche

The post Ham and Egg Bake appeared first on Miss in the Kitchen.

If you have leftover ham, these savory croissant muffins are a must-try. They are quick to make and disappear even faster. If you are a pickle lover, try our Cheesy Ranch Pickle Cruffins.

Why You’ll Love This Recipe

• Quick ham and cheese cruffins with crescent dough that are perfect for busy mornings, lunch or a quick dinner.
• Savory croissant muffins with layers of ham, cheddar and Dijon flavor in every bite.
• Easy make ahead breakfast or brunch recipe that works for holidays, breakfast boards or potlucks.

Ingredients Needed

• Refrigerated crescent dough
• Dijon mustard
• Chopped ham
• Cheddar cheese
• Butter
• Worcestershire sauce
• Everything bagel seasoning
• Non stick cooking spray

How to Make Ham and Cheese Cruffins

1. Preheat the oven to 375° and coat a muffin tin with non stick cooking spray.
2. Unroll each can of crescent dough and press the seams together to form a rectangle.
3. Spread Dijon mustard evenly over the dough. Sprinkle chopped ham and shredded cheddar cheese over the top of each dough rectangle.

4. Starting from the long side, roll each dough tightly into a log. Slice each roll into 6 even pieces.

5. Place each roll into the prepared muffin tin.
6. In a small bowl, mix melted butter, Dijon mustard, Worcestershire sauce and everything bagel seasoning. Brush the mixture generously over each cruffin.

7. Bake for 15 to 17 minutes or until golden brown and cooked through.

These buttery layered ham and cheese cruffins are proof that simple ingredients can turn into something really special for any meal of the day and delicious enough for Easter brunch or any holiday spread.

Have you tried this Ham and Cheese Cruffins recipe? Leave a comment and a star rating to let me know how they turned out in your kitchen.

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Ham and Cheese Cruffins

Ham and Cheese Cruffins are an easy savory breakfast made with crescent dough, Dijon mustard, ham and cheddar cheese baked in a muffin tin for flaky, buttery layers everyone loves.

Course Main Dishes

Cuisine American

Keyword breakfast, brunch, muffins

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 12

Calories 268kcal

Author Milisa

Ingredients

• 2 cans refrigerated crescent dough
• ¼ cup dijon mustard
• 8 ounces chopped ham
• 2 cups cheddar cheese shredded
• non-stick cooking spray

for the topping

• ¼ cup butter melted
• 1 tablespoon Worcestershire sauce
• 1 tablespoon dijon mustard
• 2 tablespoons everything bagel seasoning

Instructions

• Preheat the oven to 375° and coat a muffin tin with non stick cooking spray.
• Unroll each can crescent dough and press the seams together to form a rectangle.
• Spread 2 tablespoons Dijon mustard evenly over each of the dough rectangles. Sprinkle each with half of chopped ham and half of shredded cheddar cheese over the top.
• Starting from the long side, roll each dough tightly into a log. Slice each into 6 even pieces.
• Place each roll into the prepared muffin tin. Press down to fill the muffin cups.
• In a small bowl, mix 1/4 cup melted butter, 1 tablespoon, Dijon mustard, 1 tablespoon Worcestershire sauce and 2 tablespoons of everything bagel seasoning. Brush the mixture generously over each cruffin.
• Bake for 15 to 17 minutes or until golden brown and cooked through. Cool for a few minutes in the pan. Run a sharp knife around the edges to loosen from the pan.
• Serve warm or at room temperature.

Notes

Store leftover cruffins in an airtight container in the refrigerator for up to 3 days.

Reheat in a 300° oven for about 8 minutes or air fry for a few minutes until warmed through. 

These also freeze well. Cool completely, wrap tightly, and freeze up to 2 months. Reheat straight from frozen in a low oven until hot.

Nutrition

Serving: -1g | Calories: 268kcal | Carbohydrates: 16g | Protein: 9g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 39mg | Sodium: 916mg | Potassium: 37mg | Fiber: 0.3g | Sugar: 4g | Vitamin A: 313IU | Vitamin C: 0.2mg | Calcium: 140mg | Iron: 1mg

More Ham and Cheese Recipes You’ll Love

Ham and Cheese Party Puffs

Ham and Egg Breakfast Rolls

Ham and Cheese Biscuits

Breakfast Sandwiches

The post Ham and Cheese Cruffins appeared first on Miss in the Kitchen.

Quick Snapshot

Ready Time: About 25 minutes
Servings: 4 to 6 waffles depending on waffle iron
Best For: Weekend breakfast, freezer meals, better-for-you brunch ideas

Why You’ll Love This Recipe

• Hearty whole grain waffles with real texture from oats, flax seed meal and chopped nuts that actually taste satisfying.
• Crispy edges with a soft center and warm cinnamon flavor.
• Make-ahead friendly waffles that freeze or refrigerate wonderfully for a quick breakfast.

How to Make Whole Grain Waffles

Preheat your waffle iron according to manufacturer directions. This recipe works in a Belgian Waffle Iron, Mini Waffle Maker or any standard waffle iron.

1. Mix Dry Ingredients: In a large bowl, whisk together whole wheat flour, flax seed meal, oats, chopped nuts, baking powder, kosher salt and ground cinnamon.

2. Wet Ingredients: Add milk, oil and eggs, stirring until well combined. The mixture will be mostly smooth and a few lumps are fine.
3. Cook the Waffles: Lightly grease the waffle iron if needed. Scoop waffle batter onto the hot waffle iron and cook until golden brown and crisp.

4. Remove carefully to a wire rack. If you are making several batches, place a wire rack in a rimmed baking sheet and place waffles in a single layer. Keep in a warm oven until ready to serve.

5. Serve: Top warm waffles with butter, pure maple syrup and fresh berries if desired.

My family always chooses waffles or pancakes and we love to serve them up with bacon or homemade breakfast sausage.

Waffles are perfect for lazy Sunday mornings and even more perfect for busy weeknights and these whole grain waffles are something you can feel good about.  I sometimes like to make fried apples, air fryer apples or make a quick blueberry syrup to go along with the waffles.

Have you tried these Whole Grain Waffles recipe? Leave a comment and star rating and let me know your favorite toppings for waffles.

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Whole Grain Waffles

Whole Grain Waffles are hearty, crisp, and packed with wholesome texture from oats, flax seed meal and nuts. A cozy breakfast recipe that’s easy enough for weekends or make ahead mornings.

Course Breakfast

Cuisine American

Keyword whole wheat waffles

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4

Calories 656kcal

Author Milisa

Ingredients

• 1 ½ cups whole wheat flour
• ½ cup flax meal
• ½ cup old fashioned oats
• ½ cup walnuts toasted and finely chopped or pecans
• 1 tablespoon baking powder
• 1 tablespoon ground cinnamon
• ½ teaspoon kosher salt
• ⅓ cup olive oil any neutral oil or melted butter
• 1 ⅔ cup whole milk
• 2 large eggs
• butter for serving
• pure maple syrup for serving

Instructions

• Add flour, flax meal, oats, walnuts, baking powder, salt and cinnamon to a large mixing bowl and whisk together. 
• Add liquid ingredients and mix together until well combined.
• Pour about 1 cup of batter into waffle iron and bake 2-3 minutes or until waffles are browned and cooked through. 
• Place on a wire rack until ready to serve.
• Serve with butter and pure maple syrup

Notes

Store leftover waffles in an airtight container in the refrigerator for up to 3 days.

Refrigerate or freeze cooled waffles in a single layer, then transfer to a freezer bag for longer storage.

Reheat in a toaster or air fryer to bring back that crisp texture.

Nutrition

Calories: 656kcal | Carbohydrates: 54g | Protein: 20g | Fat: 43g | Saturated Fat: 7g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 18g | Trans Fat: 0.01g | Cholesterol: 105mg | Sodium: 691mg | Potassium: 624mg | Fiber: 13g | Sugar: 6g | Vitamin A: 313IU | Vitamin C: 0.4mg | Calcium: 422mg | Iron: 5mg

More Waffle Recipes to Try

Belgian Waffles

Croffles

Stuffed Waffles

Apple Butter and Bacon Stuffed Waffles

The post Whole Grain Waffles appeared first on Miss in the Kitchen.

I grew up eating cinnamon toast for breakfast or anytime I needed a sweet snack and I’ve made it for my kids a million times. After making Croffles – crescent dough waffles, I realized it might be a great hack for making my favorite cinnamon toast even better. Best idea ever!

Why You’ll Love This Recipe

• Easy cinnamon toast waffles made with sliced bread and pantry staples you already have.
• Crispy waffle iron cinnamon toast that cooks fast and turns golden, caramelized and crispy.
• Perfect quick breakfast or brunch idea when you want something fun without extra prep.

Ingredients for Cinnamon Toast Waffles

• Butter
• Brown Sugar
• Ground Cinnamon
• Sliced Bread

How to Makew Waffle Iron Cinnamon Toast

1. Mix softened butter with brown sugar and ground cinnamon until smooth and well combined.
2. Spread the cinnamon butter mixture onto one side of each slice of bread.

3. Preheat your waffle iron and place the bread butter side up. Close the waffle iron and cook until the bread is browned and crisp.

4. Remove from the waffle iron and let cool slightly before serving.

Serving Ideas

These are great on their own or alongside fruit and bacon for an easy breakfast on the go.

Once you try cinnamon toast in the waffle iron, it might just become your new favorite way to start the day.

If you make these Cinnamon Toast Waffles, leave a comment and star rating below and let me know how you served them.

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Cinnamon Toast Waffles

Cinnamon Toast Waffles are a quick and fun breakfast made with sliced bread coated in cinnamon butter and cooked until golden in the waffle iron. Crisp on the outside, soft in the center and full of delicious cinnamon flavor.

Course Breakfast

Cuisine American

Keyword waffle iron recipe

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Servings 4

Calories 249kcal

Author Milisa

Equipment

• Dash Waffle Iron

Ingredients

• ¼ cup butter softened
• ⅓ cup brown sugar
• 1 teaspoon ground cinnamon
• 4 slices bread white or wheat

Instructions

• Preheat waffle iron.
• Mix butter, brown sugar and cinnamon together with a fork until well combined.
• Spread onto one side of each slice of bread.
• Place cinnamon-sugar bread into hot waffle iron and cook for 2-3 minutes, until golden brown.
• Carefully remove from the waffle iron and cool slightly before serving.

Notes

Serve warm or at room temperature.

Leftovers can be wrapped in plastic wrap and stored in refrigerator for 1-2 days. 

Reheat in toaster oven or air fryer. 

Nutrition

Calories: 249kcal | Carbohydrates: 32g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 229mg | Potassium: 69mg | Fiber: 1g | Sugar: 19g | Vitamin A: 357IU | Vitamin C: 0.1mg | Calcium: 59mg | Iron: 1mg

Croffles

Peach Pie Cruffins

Maple Bacon Cruffins

Strawberry Toaster Strudel

The post Cinnamon Toast Waffles appeared first on Miss in the Kitchen.

My niece made a request for Pumpkin Banana Muffins and since I love all things pumpkin, I couldn’t stop thinking about all of the warm fall flavors. If you love banana bread, this is going to be a new favorite.

Why You’ll Love This Muffin Recipe

• Light and Fluffy: These muffins are light and fluffy, not too dense even though they are made with wheat flour.
• Naturally Sweetened: Maple syrup gives just the right touch of sweetness without refined sugar.
• Perfect for Busy Mornings: Great for make-ahead breakfasts, snacks or even lunchbox treats.

Ingredients for Pumpkin Banana Muffins

• Whole wheat flour – substitute all purpose flour if desired
• Pumpkin pie spice – really packs in the fall flavors – use ground cinnamon and nutmeg if you don’t have pumpkin spice.
• Baking powder
• Baking soda
• Kosher salt
• Mashed bananas
• pure pumpkin puree (not pumpkin pie filling)
• Pure maple syrup
• Olive oil – Vegetable oil, avocado oil or coconut oil will also work
• Eggs

Step-by-Step Instructions for Banana Pumpkin Muffins

1. Preheat oven and line a muffin pan with muffin liners or grease well with non-stick cooking spray.
2. Add dry ingredients: add the whole wheat flour, pumpkin pie spice, baking powder, baking soda and salt directly into a large mixing bowl. Whisk until combined.
3. Combine wet ingredients : in another mixing bowl, stir together mashed bananas, pumpkin puree, maple syrup, olive oil and eggs until well blended. Pour into the dry ingredients.

1. Stir together just until combined, being careful not to overmix.

1. Scoop or spoon batter into muffin cups, filling about ¾ full.
2. Bake until golden brown and a toothpick inserted in the center comes out clean.
3. Cool: Remove from muffin tin to a wire rack before serving.

Recipe Tips & Variations

• Mix-Ins: Add in chopped pecans, walnuts, dried cranberries, raisins or mini chocolate chips.
• Make it extra cozy: Sprinkle the tops of the muffins with nuts or oats for a crunchy topping.
• Storage: Keep muffins in an airtight container at room temperature up to 3 days or refrigerate up to 5 days. They also freeze well for up to 3 months.

These Pumpkin Banana Muffins are the perfect balance of cozy fall flavor and wholesome goodness. They’re easy enough to whip up on a Sunday afternoon and make mornings so much easier all week long. Enjoy them warm with a little butter, or pack them for an on-the-go snack that tastes like autumn in every bite.

If you try this Pumpkin Banana Muffins Recipe, leave a comment and star rating below. I’d love to hear how they turned out for you!

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Pumpkin Banana Muffins

Pumpkin Banana Muffins are soft, wholesome, and naturally sweetened with maple syrup. A cozy fall breakfast or snack made with ripe bananas and pumpkin puree.

Course Breads

Cuisine American

Keyword pumpkin recipe, quick bread

Prep Time 10 minutes minutes

Cook Time 18 minutes minutes

Servings 12

Calories 189kcal

Author Milisa

Ingredients

• 1 cup bananas mashed (about 3 medium bananas)
• 1 cup pumpkin puree (not pumpkin pie filling)
• ½ cup pure maple syrup
• ⅓ cup olive oil or any preferred cooking oil
• 2 large eggs
• 2 cups whole wheat flour
• 1 tablespoon pumpkin pie spice
• 1 ½ teaspoons baking powder
• ½ teaspoons baking soda
• ½ teaspoon kosher salt

Instructions

• Preheat oven to 400°. Line a muffin tin with paper liners or spray with non-stick baking spray.
• Add the whole wheat flour, pumpkin pie spice, baking powder, baking soda and salt to a large mixing bowl.
• In another mixing bowl, stir together mashed bananas, pumpkin puree, maple syrup, olive oil and eggs until well blended.
• Stir together just until combined, being careful not to over mix.
• Use a muffin scoop or spoon batter into muffin cups, filling about ¾ full.
• Bake for 18-20 minutes until golden brown and a toothpick inserted in the center comes out clean.
• Remove muffins to a wire rack to cool slightly.

Notes

• Mix-Ins: Add in chopped pecans, walnuts, dried cranberries, raisins or mini chocolate chips.
• Make it extra cozy: Sprinkle the tops of the muffins with nuts or oats for a crunchy topping.
• Storage: Keep muffins in an airtight container at room temperature up to 3 days or refrigerate up to 5 days. They also freeze well for up to 3 months.

Nutrition

Calories: 189kcal | Carbohydrates: 28g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 31mg | Sodium: 210mg | Potassium: 205mg | Fiber: 3g | Sugar: 10g | Vitamin A: 3234IU | Vitamin C: 2mg | Calcium: 65mg | Iron: 1mg

More Muffin Recipes to Try

Easy Banana Muffins

Breakfast Muffins

Peach Pie Cruffins

Mini Pumpkin Cruffins

The post Pumpkin Banana Muffins appeared first on Miss in the Kitchen.

Quick Snapshot
Ready in: 45 minutes
Servings: 12 cruffins
Best for: Sweet breakfast, brunch, or dessert

Why You’ll Love This Recipe

• Dessert mash-up of sopapilla cheesecake and croissant muffins
• Perfect for serving as a sweet breakfast or an easy dessert
• Made with crescent dough for a shortcut that tastes homemade

Ingredients for Sopapilla Cheesecake Cruffins

• Cream cheese
• Granulated sugar
• Vanilla extract
• Butter
• Ground cinnamon
• Refrigerated crescent dough

How to Make Sopapilla Cheesecake Cruffins

1. Beat the filling: In a bowl, mix cream cheese with ½ cup of the sugar and vanilla extract until creamy and smooth.
2. Mix cinnamon sugar: In a shallow bowl, stir the remaining sugar with ground cinnamon.

2. Prepare the dough: Unroll crescent dough into a rectangle on a clean surface, pressing seams together to seal.
3. Spread the filling: Evenly spread ⅓ of the cream cheese mixture over the dough.

4. Roll and slice: Starting from the short side, roll the dough up tightly. Cut into 4 equal pieces.

5. Coat each roll: Dip each piece into melted butter, coating all sides, then roll in the cinnamon sugar mixture.

2. Bake: Place the rolls into a muffin tin (I did not grease the pan), pressing slightly to fit the cups.
3. Repeat with remaining ingredients to make 12 muffins.
4. Place in oven for 25- 30 minutes or until croissants are cooked through.
5. Cool and serve: Let cool for a few minutes in the pan, then transfer to a wire rack. Serve warm or at room temperature.

Recipe Tips & Variations

• Drizzle with honey just before serving for a traditional sopapilla-style finish
• Add a dollop of whipped cream and sliced strawberries for a brunch-worthy presentation
• Store leftovers in an airtight container for up to 2 days. Reheat for 10 seconds in the microwave to refresh

Sopapilla Cheesecake Cruffins are the best of both worlds — flaky, creamy, and full of cinnamon sugar goodness. Whether you serve them for breakfast, dessert, or a holiday treat, they’re sure to be a crowd favorite. If you this Sopapilla Cheesecake Cruffins recipe, let me know what you think with a rating and comment below!

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Sopapilla Cheesecake Cruffins

Sopapilla Cheesecake Cruffins are a fun twist on the classic dessert, made with crescent dough, sweet cream cheese filling, and a cinnamon sugar coating. Perfect for brunch or an easy make-ahead treat!

Course Desserts

Cuisine American

Keyword cheesecake muffins, croissant muffins

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Servings 12

Calories 414kcal

Author Milisa

Ingredients

• 8 ounces cream cheese softened
• 1 ¼ cup granulated sugar divided use
• 1 teaspoon vanilla extract
• 2 ½ teaspoons ground cinnamon
• 3 cans refrigerated crescent dough
• ½ cup butter melted

Instructions

• Preheat oven to 375°.
• In a bowl, mix cream cheese with ½ cup of the sugar and vanilla extract until creamy and smooth
• In a shallow bowl, stir the remaining sugar with ground cinnamon.
• Unroll crescent dough into a rectangle on a clean surface, pressing seams together to seal.
• Evenly spread ⅓ of the cream cheese mixture over the dough.
• Starting from the short side, roll the dough up tightly. Cut into 4 equal pieces.
• Dip each piece into melted butter, coating all sides, then roll in the cinnamon sugar mixture.
• Place the rolls into a muffin tin (I did not grease the pan), pressing slightly to fit the cups.
• Repeat with remaining ingredients to make 12 muffins.
• Bake at for 25- 30 minutes or until croissants are cooked through.
• Let cool for a few minutes in the pan, then transfer to a wire rack. Serve warm or at room temperature.

Notes

• Drizzle with honey just before serving for a traditional sopapilla-style finish.
• Add a dollop of whipped cream and sliced strawberries.
• Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat for 10 seconds in the microwave to refresh.

Nutrition

Calories: 414kcal | Carbohydrates: 45g | Protein: 3g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 39mg | Sodium: 564mg | Potassium: 30mg | Fiber: 0.2g | Sugar: 27g | Vitamin A: 491IU | Vitamin C: 0.02mg | Calcium: 25mg | Iron: 1mg

More Cruffin Recipes You’ll Love

• Peach Pie Cruffins are beyond irresistible for a sweet breakfast treat and simple to make with just a few ingredients.
• Maple Bacon Cruffins are the perfect combination of sweet and savory in a flaky croissant muffin.
• Chocolate Chip Cruffins are a crowd favorite and an easy make ahead breakfast or snack.
• Get more easy ideas from our Quick and Easy Crescent Roll Desserts.

The post Sopapilla Cheesecake Cruffins appeared first on Miss in the Kitchen.

Quick Snapshot

Ready In: 1 Hour – No mixer needed
Servings: 8 –10 slices
Best For: Breakfast, brunch, snack, or a better-for-you treat

Why You’ll Love This Banana Bread

• Naturally sweetened with maple syrup – if you are trying to avoid processed sugar, give this a try.
• Moist and hearty with ripe bananas and whole wheat flour.
• Perfect texture from chopped walnuts in every bite.

Ingredients You’ll Need

• Ripe Bananas – the more brown spots, the better
• Egg – helps bind the loaf
• Pure Maple Syrup – adds deep, natural sweetness
• Olive Oil – for moisture and a tender crumb
• Vanilla Extract – rounds out the flavors
• Whole Wheat Flour – adds fiber and nuttiness
• Baking Powder + Baking Soda – for a good rise
• Kosher Salt – to balance the sweetness
• Chopped Walnuts – use toasted nuts for a toasty crunch in every slice

How to Make Whole Wheat Banana Bread

1. Preheat your oven to 350°F. Grease a 9×5 loaf pan or line with parchment paper.
2. Mash the bananas in a large bowl. Stir in the egg, maple syrup, olive oil, and vanilla until well combined.

3. Add in the dry ingredients. Sprinkle in whole wheat flour, baking powder, baking soda, and salt. Stir just until the batter comes together—don’t overmix.
4. Fold in the walnuts. Save a few to sprinkle over the top if you like.

4. Pour the batter into the loaf pan. Smooth the top and add extra walnuts if desired.
5. Bake for 45–55 minutes. A toothpick should come out clean from the center.
6. Cool in the pan 10 minutes, then transfer to a wire rack to cool completely.

Recipe Tips & Variations

• No maple syrup? Honey works too, but it’ll change the flavor slightly.
• Want muffins? Divide batter into a lined muffin tin and bake 18–22 minutes.
• Add-ins: Try cinnamon or mini chocolate chips for extra flavor.
• No Bananas? Try our Spiced Walnut Bread for a delicious quick bread.

This Whole Wheat Banana Bread is a go-to for using up ripe bananas and getting a little extra goodness into your day. Bake a loaf and enjoy a better-for-you treat that doesn’t skimp on comfort.

💬 Love banana bread as much as we do?

Leave a comment & rating below if you bake this whole wheat banana bread recipe!

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Whole Wheat Banana Bread

This easy Whole Wheat Banana Bread is moist, flavorful, and refined sugar-free—made with ripe bananas, olive oil, maple syrup, and crunchy walnuts.

Course Breads

Cuisine American

Keyword banana walnut bread

Prep Time 10 minutes minutes

Cook Time 55 minutes minutes

Servings 10

Calories 233kcal

Author Milisa

Ingredients

• 4 bananas ripened
• 1 egg
• ¼ cup maple syrup
• 1 teaspoon vanilla extract
• 2 tablespoons olive oil
• 1 ½ cups whole wheat flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon kosher salt
• 1 cup walnuts chopped

Instructions

• Preheat oven to 375°.
• Line a 5 x 9 inch loaf pan with parchment paper or spray with baking spray.
• Mash the bananas in a large bowl. Stir in the egg, maple syrup, olive oil, and vanilla until well combined.
• Add in the dry ingredients. Sprinkle in whole wheat flour, baking powder, baking soda, and salt. Stir just until the batter comes together—don’t overmix.
• Fold in the walnuts. Save a few to sprinkle over the top if you like.
• Pour the batter into the loaf pan. Smooth the top and add extra walnuts if desired.
• Bake for 45–55 minutes. A toothpick should come out clean from the center.
• Cool in the pan 10 minutes, then transfer to a wire rack to cool completely.

Notes

Store cooled banana bread wrapped in plastic wrap at room temperature 1-2 days or refrigerated up to 4 days.

• Substitute honey for maple syrup.
• Want muffins? Divide batter into a lined muffin tin and bake 18–22 minutes.
• Add-ins: Add 1 tablespoon ground cinnamon for extra flavor.

Nutrition

Calories: 233kcal | Carbohydrates: 31g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.002g | Cholesterol: 16mg | Sodium: 276mg | Potassium: 310mg | Fiber: 4g | Sugar: 11g | Vitamin A: 58IU | Vitamin C: 4mg | Calcium: 55mg | Iron: 1mg

The post Whole Wheat Banana Bread appeared first on Miss in the Kitchen.

Perfect for breakfast, brunch, or a quick sweet treat, these gooey, caramel and pecan swirls will have everyone reaching for seconds. So good with a cup of coffee or enjoy it with an iced caramel macchiato.

Quick Snapshot

• Ready in: 30 minutes
• Servings: 12 cruffins
• Best For: brunch, bake sales, holiday treats, coffee breaks

Why You’ll Love This Recipe

• Shortcut Dough = Bakery Flavor Fast: Crescent dough gives these cruffins a buttery, flaky texture without the fuss.
• All the Turtle Candy Vibes: Caramel, pecans, and chocolate chips baked into golden rolls for the ultimate gooey bite.
• Perfect Make-Ahead Treat: Bake a batch in the morning or the night before—just rewarm or enjoy at room temp!

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Step-by-Step Directions for Cruffins

1. Unroll and Press Dough: Open each can of crescent dough and unroll onto a clean surface. Press the seams together to make one large sheet per can.
2. Spread Caramel: Spoon and gently spread caramel evenly over the dough.
3. Add Pecans & Chocolate: Sprinkle chopped pecans and mini chocolate chips over the caramel layer.

4. Roll and Slice: Roll up each dough sheet from the short side into a tight log. Slice each roll into 4 equal pieces.
5. Fill Muffin Tin: Line a muffin pan with paper liners or grease it well. Place each roll cut side up into the tin.

BAKING TIP: The caramel may bake over – place muffin tin on a parchment lined baking sheet to catch any spills.

6. Bake: Bake at 375°F for 16–20 minutes or until golden brown and cooked through.
7. Garnish: Let cool slightly. If desired, sprinkle with flake salt before serving for that sweet-salty bite.

Recipe Tips & Variations

• Want extra gooeyness? Drizzle with more caramel right out of the oven.
• Make it nut-free: Swap pecans for crushed pretzels or leave them out altogether.
• Storage: Store cooled cruffins in an airtight container for up to 3 days. Warm in the microwave for 10–15 seconds before serving.

Don’t Miss This Easy Treat!

Turtle Cruffins are the kind of treat that feels a little fancy but takes almost no time to make. Whether you’re hosting brunch or need a quick dessert to wow your friends, these gooey caramel rolls hit the sweet spot.

Try these Caramel Pecan Cruffins Recipe this week and let us know what you think—don’t forget to leave a comment and star rating below!

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Turtle Cruffins

Turtle Cruffins are made with crescent roll dough, caramel, pecans and chocolate chips for a bakery pastry that is so simple to make at home.

Course Desserts

Cuisine American

Keyword caramel muffins, croissant muffins

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 12

Calories 382kcal

Author Milisa

Ingredients

• 3 cans refrigerated crescent dough
• 1 cup caramel sauce
• 1 cup pecans chopped
• 1 cup semi-sweet chocolate chips

Instructions

• Preheat oven to 375°.
• Line a muffin tin with paper liners. Place muffin tin on a baking sheet lined with parchment paper to catch any spills.
• Open each can of crescent dough and unroll onto a clean surface. Press the seams together to make one large sheet per can.
• Spoon and gently spread 1/3 cup caramel evenly over the dough.
• Preheat oven to 375°.
• Place liners in muffin tin.
• Open each can of crescent dough and unroll onto a clean surface. Press the seams together to make one large sheet per can.
• Spread 1/3 cup of caramel over each dough rectangle.
• Sprinkle with 1/3 cup of pecans and 1/3 cup of chocolate chips over each rectangle.
• Roll dough up from the short side.
• Cut each roll into 4 slices.
• Place into lined muffin tin.
• Bake for 20-22 minutes or until golden brown.
• Remove from oven and cool 2- 3 minutes in the muffin tin. Remove to a wire rack to cool.

Notes

• Want extra gooeyness? Drizzle with more caramel right out of the oven.
• Make it nut-free: Swap pecans for crushed pretzels or leave them out altogether.
• Storage: Store cooled cruffins in an airtight container for up to 3 days. Warm in the microwave for 10–15 seconds before serving.

Nutrition

Calories: 382kcal | Carbohydrates: 42g | Protein: 4g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 509mg | Potassium: 131mg | Fiber: 2g | Sugar: 22g | Vitamin A: 29IU | Vitamin C: 0.2mg | Calcium: 24mg | Iron: 2mg

More Cruffin Recipes to Try

• Peach Pie Cruffins – Flaky crescent dough filled with sweet peach preserves and warm cinnamon sugar, then baked until golden and finished with a buttery glaze—just like your favorite slice of peach pie in a handheld treat.
• Maple Bacon Cruffins – The ultimate sweet and savory combo! These cruffins are layered with crispy bacon and rich maple syrup, baked to perfection for an irresistible breakfast or brunch pastry.
• Coconut Cruffins – Loaded with coconut and mini chocolate chips, these candy bar-inspired cruffins are tender, buttery, and perfect for coconut lovers.
• Sopapilla Cheesecake Cruffins – Inspired by the classic dessert these croissant muffins are coated with cinnamon sugar and have a gooey cheesecake filling.
• You’ll also love our Quick and Easy Crescent Roll Desserts for more easy ideas.

The post Turtle Cruffins appeared first on Miss in the Kitchen.

Banana Muffins always remind me of my grandma. She made countless batches of banana muffins for us growing up and they were always my favorite. This is a slight variation on my Easy Pumpkin Bread and it’s just as delicious. We also love these wholesome Pumpkin Banana Muffins for a quick snack.

There’s about a 10 minute window for bananas being just right to eat. I don’t really like them green and when they start to get a few spots, they are too ripe. The more ripe the bananas, the most banana flavor!

This is the reason I always have bananas on hand that are ready to be made into banana bread and I’m not complaining. I love making banana bread with pecans, Blueberry Banana Oatmeal Muffins and on occasion. Chocolate banana bread is amazing or these Chocolate Chip Muffins if I don’t have bananas.

How to Make Banana Muffin Recipe

1. Mash the Bananas: Add 2-3 peeled bananas to a large bowl and mash with a fork. 

2. Add Wet Ingredients: Add butter, sugar, milk, eggs and vanilla. Mix until smooth.

3. Add Dry Ingredients: Next, add flour, baking soda, cinnamon and kosher salt. 

4. Combine: Stir until thoroughly combined. 

5. Prep the Muffin Pan: Spray a muffin tin with non stick cooking spray or line with muffin liners. 

6. Fill Muffin Cups: Using a large spoon or muffin scoop to fill the tins evenly. 

7. Bake: On the center rack for 17-20 minutes or until a toothpick inserted comes out clean.

8. Cool: Remove muffins to a wire rack to cool. Serve warm or at room temperature.

How long will banana muffins last? 

Banana Muffins will stay fresh 1 – 2 days at room temperature in an airtight container and up to 5 days if refrigerated. 

Can you freeze banana muffins?

Place muffins in a single layer in a zip top freezer bag for up to 3 months. Thaw muffins in refrigerator. Serve at room temperature or heat in a 325° oven for 15 minutes.

How to Make a Banana Bread Loaf

1. Spray a 8 1/2″ x 4 1/2″ loaf pan with non stick cooking spray. 
2. Fill with banana bread batter and smooth the top. 
3. Bake at 350° for 1 hour to 1 hour 10 minutes or until a toothpick inserted in center comes out clean. 
4. Remove from pan and cool on a wire rack. 
5. Wrap cooled loaf in plastic wrap to store on counter for 1-2 days or refrigerated up to 5 days.  

Recipe Variations

• Vegetable oil or olive oil can be substituted for butter. 
• Buttermilk can be substituted for milk. 
• Mix in 1/2 cup chopped walnuts, pecans or your favorite nuts for banana nut muffins.
• Add 1/2 cup of raisins or chocolate chips.

More Quick Breakfast Ideas

• Have you tried the trendy croissant muffins or cruffins? These Chocolate Chip Cruffins are so easy to make for a quick and easy breakfast treat. and we can’t get enough of these Coconut Cruffins.
• If you like these muffins, you might also want to try these Banana Pancakes for a healthy and delicious breakfast.

Can You Freeze Bananas?

If you have ripe bananas and don’t have time to make banana muffins, you can freeze them. Peel the bananas and place in a zip top freezer bag. Freeze for up to 3 months. Thaw bananas and use for banana muffins or smoothies. 

Easy Banana Muffins are the kind of recipe you’ll find yourself coming back to again and again. They’re perfect for using up those overripe bananas on the counter, and they come together in one bowl with pantry staples you probably already have. You’ll love how soft, moist, and flavorful they turn out every time—plus they freeze like a dream, making them ideal for busy mornings.

These muffins are a go-to for school lunches, weekend brunch, or a cozy treat with your morning coffee. They’re also a hit at bake sales and a thoughtful addition to a neighborly care package.

Don’t wait for the bananas to go brown—save this recipe now and give it a try! Be sure to leave a comment and rating if you bake a batch.

If you love this Easy Banana Muffins Recipe as much as I do, please leave a comment and a rating below, and be sure to help me share on Pinterest!

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Easy Banana Muffins

Easy Banana Muffins are just the ticket for a quick breakfast. One bowl and no mixer required with this simple recipe. They are so good, that you might need a double batch!

Course Breakfast

Cuisine American

Keyword banana bread, banana bread muffins, breakfast muffins

Prep Time 10 minutes minutes

Cook Time 18 minutes minutes

Total Time 28 minutes minutes

Servings 12 muffins

Calories 250kcal

Author Milisa

Ingredients

• 1 cup mashed banana
• 2 eggs
• ½ cup melted butter
• ⅓ cup milk
• 1 ¼ cups sugar
• 1 tablespoon vanilla extract
• 1 ¾ cup all purpose flour
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• ½ teaspoon salt

Instructions

• Preheat oven to 400°.
• Place mashed bananas to a bowl with eggs, milk, melted butter, sugar, and vanilla.
• Mix until smooth. 
• Add flour, baking soda, cinnamon and kosher salt to banana mixture and stir until combined. 
• Spray a muffin tin with non stick cooking spray or line with muffin liners. 
• Fill tins with batter.
• Bake for 17-20 minutes until browned and a toothpick inserted comes out clean.
• Remove muffins to a wire rack to cool. 

Notes

Store cooled muffins in an airtight container at room temperature for 2 days or refrigerated for up to 5 days.

To bake a loaf instead of muffins bake in a greased loaf pan at 350° for 1 hour to 1 hour 15 minutes.

Nutrition

Serving: 1g | Calories: 250kcal | Carbohydrates: 40g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 52mg | Sodium: 270mg | Fiber: 1g | Sugar: 23g

The post Easy Banana Muffins appeared first on Miss in the Kitchen.

Croissant muffins are so easy to make and the filling options are limitless. Our kids love the Mini Pumpkin Cruffins, Chocolate Chip Cruffins and this coconut version was a huge hit. Try all of our Quick and Easy Crescent Roll Desserts.

Why You Will Love This Recipe

• Quick and Easy: Using refrigerated crescent dough makes these cruffins simple to prepare, even for beginners.
• Perfectly Sweet: The irresistible combination of coconut, chocolate, and caramelized brown sugar creates a sweet treat everyone will adore.
• Crowd-Pleaser: Perfect for brunch, dessert, or a special snack, they’re guaranteed to impress family and friends.

Ingredients for Coconut Cruffins Recipe

• Refrigerated crescent dough
• Butter
• Brown sugar
• Sweetened flaked coconut
• Mini chocolate chips

Step-by-Step Instructions for Crescent Muffins with Coconut

1. Butter a muffin tin generously and set aside or coat with non-stick baking spray.

2. Unroll the crescent dough onto a clean surface. Press 4 triangles together firmly to create 2 rectangular pieces of dough with each can of crescents.
3. Slice each rectangle lengthwise into two strips.
4. Spread each dough strip evenly with butter, then sprinkle generously with brown sugar, sweetened flaked coconut, and mini chocolate chips.
5. Gently roll up each dough strip.

6. Then place each roll into the prepared muffin tin. Gently mash down each roll slightly to fill muffin cup.
7. Scoop up any leftover filling that falls out during rolling and sprinkle it over the tops of the cruffins.
8. Bake in a preheated oven at 375°F for 18-20 minutes or until golden brown.

Recipe Notes

• Storage: Store coconut cruffins in an airtight container at room temperature for up to 2 days. Refrigerate to keep fresh up to one week.
• Variations: Swap mini chocolate chips for white chocolate chips or drizzle with caramel sauce for extra sweetness. Add sliced almonds to the filling for extra crunch.

Don’t Miss Out!

Bake these incredible Coconut Cruffins that are loaded with flaky layers and mini chocolate chips today for a sweet breakfast treat that everyone will love.

Be sure to leave a comment and rate this recipe—I can’t wait to hear how they turned out!

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Coconut Cruffins

Coconut Cruffins combine the best of buttery, flaky crescent dough and the fluffiness of muffins, loaded with sweet coconut, brown sugar and mini chocolate chips. Topped with toasted coconut flakes, these delightful treats offer bakery-style indulgence right at home.

Course Breakfast

Cuisine American

Keyword croissant muffins

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 12

Calories 436kcal

Author Milisa

Ingredients

• 3 cans refrigerated crescent dough
• 3 tablespoons butter + more to butter the pan
• ¾ cup brown sugar
• 1 ½ cups sweetened flaked coconut
• 1 ½ cups mini chocolate chips

Instructions

• Preheat oven to 375°.
• Butter a muffin tin generously and set aside.
• Unroll the crescent dough onto a clean surface. Press 4 triangles together firmly to create 2 rectangular pieces of dough with each can of crescents.
• Slice each rectangle lengthwise into two strips.
• Spread each dough strip evenly with butter, then sprinkle generously with brown sugar, sweetened flaked coconut, and mini chocolate chips.
• Gently roll up each dough strip, then place each roll into the prepared muffin tin. Gently mash down each roll slightly to fill muffin cup.
• Scoop up any leftover filling that falls out during rolling and sprinkle it over the tops of the cruffins.
• Bake for 18-20 minutes or until golden brown.

Notes

• Storage: Store coconut cruffins in an airtight container at room temperature for up to 2 days. Refrigerate to keep fresh up to one week.
• Variations: Swap mini chocolate chips for white chocolate chips or drizzle with caramel sauce for extra sweetness. Add sliced almonds to the filling for extra crunch.

Nutrition

Calories: 436kcal | Carbohydrates: 57g | Protein: 3g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 515mg | Potassium: 57mg | Fiber: 2g | Sugar: 37g | Vitamin A: 138IU | Vitamin C: 0.1mg | Calcium: 40mg | Iron: 1mg

More Cruffin Recipes You Will Love

• Peach Pie Cruffins: Bursting with cinnamon-spiced, sweet peach filling and powdered sugar glaze, these cruffins taste just like your favorite homemade peach pie.
• Sopapilla Cheesecake Cruffins – Inspired by the classic dessert these croissant muffins and are totally irresistible.
• Lemon Curd Cruffins: Bright, tangy lemon curd nestled in buttery pastry layers, dusted with sugar—perfectly balanced sweet and tart flavors.
• Maple Bacon Cruffins: Sweet maple glaze meets savory crispy bacon in these irresistible cruffins, perfect for brunch lovers.
• Turtle Cruffins: Loaded with caramel, pecans and chocolate chips, these flaky muffins are guaranteed to be a hit.

The post Coconut Cruffins appeared first on Miss in the Kitchen.