Meat Lovers Archives - Vegetable Recipes

Broccoli Sausage Pasta

Mary Younkin — Wed, 03 Sep 2025 08:30:00 +0000

Tender broccoli florets and chunks of spicy sausage are scattered through every bite of this hearty, satisfying pasta. When you’re craving pasta comfort food, but still want to enjoy a generous serving of vegetables (without messing around with a salad), this is the answer.

Sausage Broccoli Pasta

This is a 30-minute meal that tastes like you worked a lot longer than that in the kitchen. Sausage is a bit of a magic ingredient in this recipe, as it contributes a huge amount of flavor to the dish. We like to use hot breakfast sausage for this recipe most of the time, but any sausage that you enjoy eating will work well here.

The sausage brings a little bit of heat and depth, while the broccoli lightens it up with a fresh green bite. Tossed with some butter and a sprinkling of Italian spices, you don’t need much more to pull this meal together.

Finish it with a sprinkling of Parmesan cheese and fresh parsley, and the dish is a whole new level. That tiny bit of cheese melts right into the pasta, coating everything with salty, nutty deliciousness, and the parsley brightens all the flavors, pulling them together.

I adore vegetable filled pasta dishes, about half vegetables and half pasta is my happy place. And broccoli tends to win out more often than anything else when I am picking my pasta vegetable, most of the time.

That’s partly because my entire family will happily eat broccoli, but also for the way it carries so much flavor from the dish in every bite. The florets hold sauce well, and the spices and pasta will cling to the broccoli as well, adding a great deal more flavor than broccoli is known for on its own.

Broccoli Pasta

Want a few more delicious ways to combine broccoli with your pasta nights? You can make this creamy, rich, and extra saucy broccoli mac and cheese – completely from scratch – in the same amount of time it takes to cook a box of mac and cheese!

Broccoli cheddar pasta salad with tiny broccoli florets, diced red pepper, red onion, and cheddar cheese in every bite is a perfect combination of flavors and textures. I LOVE the crunch in this salad.

This ultra-simple broccoli pasta is made with a bit of garlic, lemon, and Parmesan cheese to create a light, flavorful main dish or a perfect side dish for grilled chicken or steak. And this tender pasta with broccoli and mushrooms in a garlicky cream sauce is a quick dinner that my whole family enjoys.

Broccoli Sausage Pasta

Tender broccoli florets and chunks of spicy sausage are scattered through every bite of this hearty, satisfying pasta.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 605kcal

Author Mary Younkin

Ingredients

8 ounces bite size pasta (I used trottole.)
1 cup reserved pasta water OR chicken broth
1 pound hot sausage
6 cups broccoli florets cut into 1 inch or smaller pieces
4 tablespoons butter divided
1 teaspoon Italian seasonings
½ teaspoon kosher salt adjust to taste
½ teaspoon freshly ground black pepper adjust to taste
½ cup freshly shredded parmesan cheese
2 tablespoons fresh Italian parsley finely chopped

Instructions

Cook the pasta according to the directions on the package, adding a generous tablespoon or so of kosher salt to the water as it cooks. When the pasta is al dente, drain it into a large colander. Do not rinse the pasta.
In the same pot used to cook the pasta, cook and crumble the sausage over medium-high heat. When the sausage is nearly done cooking, add the broccoli florets and the butter. When the butter has melted, add the reserved pasta water and the Italian seasonings. Cook, stirring frequently, until the broccoli is tender crisp.
Add the pasta to the pot with the sausage and broccoli and toss gently to combine. Sprinkle with salt, pepper, and Parmesan cheese. Stir and taste. Adjust the salt and pepper, as desired.
Top with parsley and additional cheese, if desired, before serving.

Nutrition

Air Fryer Chicken Fajitas

Mary Younkin — Wed, 20 Aug 2025 08:30:00 +0000

Tender strips of chicken, bell peppers, and onions are seasoned with taco spices, then cooked to crispy, juicy perfection in the air fryer. Serve these air fryer fajitas in warm tortillas or over rice with your favorite toppings for a fresh and easy meal.

Chicken Fajitas in the Air Fryer

Obsessed, that’s the only way I can think to describe my current level of use for our air fryer. It’s just so EASY! I avoided using an air fryer for so long because air fryer recipes seem to pop up everywhere I turn, but friends, there’s a solid reason for that.

And while, yes, while the oven can handle just about anything an air fryer does, (see these sheet pan chicken fajitas for proof of that), the air fryer simply shines in certain situations because of its design. In this case, the rapid airflow around the food helps the chicken and vegetables to develop crispier edges while staying nice and juicy inside for these air fryer fajitas.

When I’m cooking for just a few people, or making lunch for myself, the air fryer rapidly becomes one of my favorite kitchen tools. It’s become a regular workhorse in my kitchen over the past year for easy hot lunches when I’m on my own.

Air Fryer Chicken Fajitas

Air fryer chicken fajitas are quick, full of flavor, and perfect for busy days. If you’ve been cooking with me for long at all, you already know how much I like to save time and effort in the kitchen – but never if it means sacrificing flavor or textures in the final dish.

These air fryer fajitas are everything I love about classic restaurant or grilled fajitas, juicy chicken, crisp peppers, and bold flavor from the seasonings, but made as easy as can be by simply tossing the chicken and vegetables together in a mixing bowl and coating everything with a bit of oil and plenty of spices.

Then just cook batches in the air fryer while prepping the tortillas and toppings. Give the basket a shake every so often for crispy edges, and you’ll have dinner on the table in about 20 minutes.

Want a few more air fryer meals to try? Air fryer eggplant parmesan is a fresh new way to make classic eggplant parm. Crispy, lightly breaded slices of eggplant don’t get too soft in this recipe process, and they form delicious layers between all that sauce and cheese.

This brown sugar salmon recipe uses the air fryer to cook a piece of salmon to seasoned and subtly sweet perfection in mere minutes. I like this salmon so much, I’ve made it at least twice a month for several months now.

Air fryer stuffed peppers give you all the savory, substantial goodness of traditional stuffed peppers in a fraction of the time; no need to wait an hour for them to bake.

Air Fryer Chicken Fajitas

Tender strips of chicken, bell peppers, and onions are seasoned with taco spices, then cooked to crispy, juicy perfection in the air fryer.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 295kcal

Author Mary Younkin

Ingredients

2 tablespoons light flavored olive oil divided
1½ pounds boneless skinless chicken thighs or breasts sliced into very thin strips
3 tablespoons taco seasoning divided
1 small yellow onion sliced into thin strips
3 bell peppers, any color, sliced into thin strips
1 tablespoon fresh lime juice

Optional Toppings

sour cream
guacamole
fresh cilantro chopped small

Instructions

Preheat the air fryer to 400°F. Combine the chicken, 1 tablespoon of oil, and 2 tablespoons of taco seasoning in a mixing bowl. Toss well to coat.
Add the peppers and onions to the bowl, drizzle with the remaining oil, and sprinkle with the remaining taco seasoning. Toss again to make sure that everything is well coated.
Place a layer of chicken and vegetables in the air fryer basket, about a third of the recipe. Cook for 8 minutes, pausing and shaking the basket halfway through the cooking time. When the chicken is lightly browned and cooked through, transfer from the air fryer to a serving dish. Repeat the process twice more, until all of the food has been cooked.
Squeeze lime over the chicken and vegetables and serve warm with tortillas. Top with sour cream, guacamole, and cilantro as desired.

Nutrition

Southwest Chicken Skillet with Corn and Zucchini

Mary Younkin — Thu, 19 Jun 2025 08:30:00 +0000

Tender, spicy bites of chicken are tossed with fresh sauteed vegetables and plenty of Mexican spices to create this easy skillet meal.

Southwest Chicken Skillet

While it isn’t a time-intensive recipe, I like to cook this at night, or on the weekend, and reheat through the week for easy lunches. We typically serve this southwest chicken skillet over rice or tucked into warm tortillas.

A squeeze of lime keeps the flavors here fresh, along with a sprinkling of cilantro. My kids like a dollop or sour cream or maybe some extra cheese in their tacos and sometimes a bit of hot sauce for heat.

The key to stress-free stir-fry recipes is prepping every ingredient before you begin cooking. Make sure that all of the ingredients are lined up next to the stove before you turn on the heat. The bulk of the prep time for this recipe is spent slicing and dicing the meat and vegetables, so give yourself about 20 minutes for prep time.

Once everything is assembled and ready to cook, the actual cooking time is just a few minutes. And if you plan to serve this with rice, start the rice cooking before you prep the ingredients for this recipe.

Easy Skillet Meals

My favorite stir-fries are salty, savory, sweet, and just a little bit spicy. And this ground beef and broccoli stir fry nails all of those things.

Juicy, salty kielbasa sausage and tender-crisp cabbage is a match made in food heaven. With the addition of some chopped onions and garlic, this sausage stir fry becomes a simple one-pan dinner the whole family loves.

This stir fry chicken with zucchini is an easy Asian-inspired dinner that delivers a whole lot of great flavor. Served on its own or over rice or noodles, this is a meal that always satisfies.

Thinly sliced flank steak in a garlicky ginger sauce makes for a delicious weeknight steak and pepper stir fry. While tender chunks of savory chicken dance with crisp green beans in a sauce that’s the perfect blend of savory and spice in this chicken and green beans stir fry.

Every bite of this shrimp and zucchini stir fry is pure shrimp-loving heaven – and you can make it start to finish in under 15 minutes. Garlic butter shrimp is one of my top 5 favorite foods. So naturally, when I had the idea to pair some shrimp with perfectly tender-crisp zucchini and toss it in a mouthwatering lemon garlic butter sauce, that had to happen immediately.

Tender broccoli florets and chunks of spicy sausage are scattered through every bite of this hearty, satisfying broccoli sausage pasta. When you’re craving pasta comfort food, but still want to enjoy a generous serving of vegetables (without messing around with a salad), this is the answer.

Southwest Chicken with Corn and Zucchini

Tender, spicy bites of chicken are tossed with fresh sauteed vegetables and plenty of Mexican spices to create this easy skillet meal.

Course Main Course

Cuisine American

Prep Time 20

Cook Time 10

Total Time 30

Servings

Calories 332kcal

Author Mary Younkin

Ingredients

Chicken Ingredients

1½ pounds boneless skinless chicken thighs or breasts cut into ½-inch wide strips
2 teaspoons light olive oil divided
1½ tablespoons chili powder
1½ teaspoons cumin
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon smoked paprika
¼ teaspoon oregano leaves
¼ teaspoon granulated garlic or garlic powder
¼ teaspoon granulated onion or onion powder
⅛ teaspoon red pepper flakes

Vegetable Ingredients

1½ pounds Italian zucchini sliced very thin, approximately ⅛-inch, about 4 cups
1 cup fresh or frozen corn
1 large red pepper sliced into thin matchsticks, about 1 cup
2 garlic cloves minced
½ teaspoon chili powder
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 large lime about 2 tbsps fresh lime juice
2 tablespoons fresh cilantro chopped
2-3 tablespoons cotija cheese crumbled (optional)

Instructions

Place the chicken in a medium-size bowl. Drizzle with 1 tsp of oil. Sprinkle with chili powder, cumin, salt, black pepper, paprika, oregano, garlic, onion, and red pepper.
Heat a large skillet over medium-high heat. Add 1 tsp oil to the skillet. Add the chicken and toss to coat. Cook for 3-4 minutes, constantly stirring, until the chicken has browned and is cooked through. Transfer the cooked chicken to a plate and tent with foil to keep warm.
Add the zucchini, peppers, corn, and garlic to the empty skillet. Sprinkle with salt and pepper. Continue cooking over medium-high heat, stirring frequently, until the zucchini and the peppers wilt just slightly and everything is warm, about 4 minutes.
Add the chicken back to the skillet. Add the lime juice and scrape all the browned bits off the bottom of the skillet, stirring and mixing the juices over the chicken and vegetables. Remove from the heat. Sprinkle cilantro and cotija over the skillet, if desired.

Notes

The spices for the chicken may be substituted with 2 tablespoons of this taco seasoning. The spices for the vegetables may be substituted with 1½ teaspoons of the taco seasoning.

Store-bought taco seasoning may also be used. However, I recommend starting with a slightly lower amount, and tasting the dish before adding more, as the sodium content is often higher in commercial taco seasoning mixes.

Nutrition

Honey Garlic Shrimp Stir Fry

Mary Younkin — Tue, 20 May 2025 08:30:00 +0000

Calling all broccoli and shrimp lovers! This flavorful honey garlic shrimp stir fry is exploding with vibrant crisp-tender broccoli and shrimp.

Broccoli Shrimp Stir Fry

This honey garlic shrimp recipe was inspired by a whole lot of broccoli in the fridge and my love affair with shrimp. I’m happy to say that this combination did not disappoint in any way. Broccoli is my favorite vegetable to add to almost any dish. Is that okay to say it?

It’s akin to saying I have a favorite child… but there we are. I don’t have a favorite child, but I do have a preferred vegetable. It’s hard to go wrong when broccoli is on the table.

Shrimp and Broccoli Stir Fry

To make this stir fried shrimp and broccoli, you’ll need to gather the following ingredients:

large raw shrimp
butter
ginger
garlic
honey
soy sauce
cornstarch
sesame oil
black pepper
fresh broccoli
optional: sriracha

I am sure some folks will wonder whether they can use frozen broccoli in this recipe. I don’t recommend it.

Frozen broccoli tends to become mushy in a stir fry, and we really want the crisp-tender quality you can only get when you start with fresh broccoli. If you need a way to use up that bag of broccoli in your freezer, try irresistible parmesan dusted Air Fryer Frozen Broccoli.

Shrimp and Broccoli Recipe

Place the shrimp in a colander and rinse with cold water. Line a large plate or tray with paper towels and place the shrimp on the towels.

Pat dry with additional paper towels. Set aside next to the stove.

Place the broccoli in a glass bowl with about 2 tablespoons of water. Loosely cover the bowl with a lid or plate.

Microwave on high for 3-4 minutes, or just until the broccoli is tender. When the broccoli is bright green and barely fork tender, remove it from the microwave and set aside.

In a small bowl or measuring cup, whisk together the honey, soy sauce, and cornstarch. Add the sesame oil, sriracha (if desired), and pepper. Set aside.

Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the garlic and ginger and cook until fragrant, about 30 seconds.

Add the shrimp to the pan. Cook without touching for about 2 minutes. Stir the shrimp and cook an additional minute, just until opaque and cooked through. Transfer the shrimp to a plate.

Add the sauce to the empty pan and increase the heat to high. Cook 2-3 minutes, just until thickened and a spatula leaves a trail when drawn across the bottom of the pan.

Remove from the heat, add the shrimp and broccoli and toss to coat. Serve over rice.

For a few more easy shrimp meals, check these recipes out. Shrimp, bell peppers, and pineapple simmered with your favorite barbecue sauce add up to a sweet and spicy Shrimp Bell Pepper Stir Fry.

Every bite of this Shrimp Zucchini Stir Fry is pure shrimp-loving heaven – and you can make it start to finish in under 15 minutes. Garlic butter shrimp is one of my top 5 favorite foods. So naturally, when I had the idea to pair some shrimp with perfectly tender-crisp zucchini and toss it in a mouthwatering lemon garlic butter sauce, that had to happen immediately.

Tender pasta, shrimp, bacon, and asparagus are tossed with garlic in a creamy sauce to make this irresistible Shrimp Asparagus Pasta. This is a deceptively easy recipe, friends. While the directions look lengthy at first glance, I promise you that this is a quick and straightforward recipe.

Looking for more dinner recipes? Tender, spicy bites of chicken are tossed with fresh sauteed vegetables and plenty of Mexican spices to create this easy Southwestern Chicken Skillet meal.

Tender strips of chicken, bell peppers, and onions are seasoned with taco spices, then cooked to crispy, juicy perfection in the air fryer. Serve these Air Fryer Chicken Fajitas in warm tortillas or over rice with your favorite toppings for a fresh and easy meal.

Honey Garlic Shrimp Stir Fry

Calling all broccoli and shrimp lovers! This flavorful honey garlic shrimp stir fry is exploding with vibrant crisp-tender broccoli and shrimp.

Course Main Course

Cuisine American, Asian

Servings

Calories 310kcal

Author Mary Younkin

Ingredients

1 pound large shrimp peeled and deveined
2 tablespoons butter
1 tablespoon minced ginger
1 tablespoon minced garlic
⅓ cup honey
¼ cup soy sauce
1 teaspoon cornstarch
1 tablespoon sesame oil
1-2 teaspoons sriracha OPTIONAL
½ teaspoon freshly ground black pepper
1 broccoli crown cut into bite size pieces about 3 cups worth

Instructions

Place the shrimp in a colander and rinse with cold water. Line a large plate or tray with paper towels and place the shrimp on the towels. Pat dry with additional paper towels. Set aside next to the stove.
Place the broccoli in a glass bowl with about 2 tablespoons of water. Loosely cover the bowl with a lid or plate. Microwave on high for 3-4 minutes, or just until the broccoli is tender. When the broccoli is bright green and barely fork tender, remove it from the microwave and set aside.
In a small bowl or measuring cup, whisk together the honey, soy sauce, and cornstarch. Add the sesame oil, sriracha (if desired), and pepper. Set aside.
Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the garlic and ginger and cook until fragrant, about 30 seconds. Add the shrimp to the pan. Cook without touching for about 2 minutes. Stir the shrimp and cook an additional minute, just until opaque and cooked through. Transfer the shrimp to a plate.
Add the sauce to the empty pan and increase the heat to high. Cook 2-3 minutes, just until thickened and a spatula leaves a trail when drawn across the bottom of the pan. Remove from the heat, add the shrimp and broccoli and toss to coat. Serve over rice.

Nutrition

Mexican Ground Beef and Potatoes

Mary Younkin — Thu, 08 May 2025 08:30:00 +0000

Spicy ground beef, tender potatoes, bell pepper, and onion come together in a simple skillet meal that will leave everyone grinning around the table.

Ground Beef and Potatoes

I typically make this for dinner and sprinkle each serving with cheese. However, my boys have been known to claim the leftovers and top them with an egg, or mix the meat and potatoes into a skillet of scrambled eggs. There just isn’t a wrong way to enjoy this meal. It earns double thumbs up every time it’s made.

Is there anything more common in simple dinner recipes than a pound of ground beef? This ground beef and potatoes skillet is centered around the most basic of dinner planning ingredients and yet the result is packed with flavor.

We’re no strangers to ground beef skillets over here. The best stir fries are salty, savory, sweet, and just a little bit spicy. This Ground Beef and Broccoli Stir Fry nails all of those things.

You’ll have dinner ready in minutes with this easy low-carb and one-pan recipe for Ground Beef and Cabbage. Tender crisp cabbage, carrots, and peppers combine with savory ground beef and leave a subtle, lingering heat that will have you wanting more.

Ground Beef Fried Rice is both savory and slightly sweet with a subtle touch of heat. Oh, fried rice, how I love you. Let me count the ways. Not only is homemade tastier than take-out most of the time, but it’s also budget-friendly and super easy.

Ground Beef Philly Cheesesteaks are a tasty, convenient twist on the classic Philadelphia sandwich. This skillet version is prepared using ground beef instead of thinly sliced ribeye or sirloin steak, making it a quicker and budget-friendly option. My boys love this dinner.

Ground Beef and Potatoes Skillet

You’ll need the following ingredients to make this meal:

olive oil
yellow onion
potatoes
taco seasoning
bell pepper
ground beef
green onions
cilantro
shredded cheese

You can use any potato you like for this recipe. I tend to use red or golden potatoes.

Mexican Ground Beef and Potatoes

Heat the oil in a large deep-sided skillet over medium-high heat. Add the onion and potatoes. Stir to coat. Sprinkle with 1 tablespoon of taco seasoning and stir again. Spread the potatoes across the skillet and add 2 tablespoons of water to the pan.

Cover with a lid and let cook for about 10 minutes, stirring every few minutes, and spreading the potatoes out across the pan again. You want the potatoes to be tender and browned on the sides.

Add the peppers and stir to combine. Reduce the heat to medium and continue cooking. Stir every few minutes and add more water, scraping the bottom of the pan, as needed, for about 5 more minutes. When the peppers are tender, transfer the vegetables to a bowl next to the stove.

Add the ground beef to the empty skillet and increase the heat to high. Sprinkle with the remaining taco seasoning. Crumble the ground beef as it cooks. Add a couple of tablespoons of water to the pan with the meat as it finishes cooking. It shouldn’t be dry at all.

Return the vegetables to the skillet with the meat. Add the green onions and cilantro. Stir to combine. Serve warm, topped with shredded cheese and additional green onions and cilantro, if desired.

If you have a few more minutes at hand, this Ground Beef Sweet Potato Casserole is a hearty dinner you’re sure to love. Rich and savory ground beef is seasoned with a dash of aromatic spices, beneath a fluffy layer of mashed sweet potatoes.

Tender peas, sweet carrots, and savory bits of celery and onions in a creamy, rich beef gravy baked inside a buttery crust make for a fantastic Ground Beef Pot Pie.

Shepherd’s Pie Baked Potatoes start with crispy baked potatoes that are scooped out and filled with hearty meat and vegetables and then topped with creamy mashed potatoes. These are certain to disappear almost as fast as I can pull them from the oven.

Mexican Ground Beef and Potatoes

Spicy ground beef, tender potatoes, bell pepper, and onion come together in a simple skillet meal that will leave everyone grinning around the table.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 489kcal

Author Mary Younkin

Ingredients

2 tablespoons olive oil
1 large yellow onion diced into ½-inch pieces, about 1½ cups total
6 potatoes diced into ½-inch pieces, about 6 cups total
¼ cup taco seasoning divided
1 large bell pepper any color, diced into ½-inch pieces, about 1 cup total
1½ pounds ground beef
½ cup green onions thinly sliced
¼ fresh cilantro chopped
1-2 cups shredded cheese for serving

Instructions

Heat the oil in a large deep-sided skillet over medium-high heat. Add the onion and potatoes. Stir to coat. Sprinkle with 1 tablespoon taco seasoning and stir again. Spread the potatoes across the skillet and add 2 tablespoons of water to the pan.
Cover with a lid and let cook for about 10 minutes, stirring every few minutes, and spreading the potatoes out across the pan again. You want the potatoes to be tender and browned on the sides.
Add the peppers and stir to combine. Reduce the heat to medium and continue cooking. Stir every few minutes and add more water, scraping the bottom of the pan, as needed, for about 5 more minutes. When the peppers are tender, transfer the vegetables to a bowl next to the stove.
Add the ground beef to the empty skillet and increase the heat to high. Sprinkle with the remaining taco seasoning. Crumble the ground beef as it cooks. Add a couple of tablespoons of water to the pan with the meat as it finishes cooking. It shouldn't be dry at all.
Return the vegetables to the skillet with the meat. Add the green onions and cilantro. Stir to combine. Serve warm, topped with shredded cheese and additional green onions and cilantro, if desired.

Notes

You can use any potato you like for this recipe. I tend to use red or golden potatoes.

Nutrition

Shepherd’s Pie Baked Potatoes

Mary Younkin — Thu, 10 Apr 2025 08:30:00 +0000

Crispy baked potatoes are filled with hearty meat and vegetables and topped with creamy mashed potatoes in these Shepherd’s Pie Baked Potatoes.

Cottage Pie vs Shepherd’s Pie

What’s the difference between cottage pie vs shepherd’s pie? In traditional shepherd’s pie, the filling is made with lamb. It’s called shepherd’s pie, after all. This version is made with ground beef, which technically makes it a cottage pie.

Most people today tend to use the terms interchangeably. The difference is negligible. Both versions are absolutely delicious, with a hearty meat and vegetable filling and a mashed potato topping. So, use whichever meat you prefer.

Baked Potato Shepherd’s Pie

Depending on the size of your potatoes, you’ll likely have both leftover filling and mashed potatoes. I like to combine the two in a small pan to make a mini shepherd’s pie for additional servings.

I tend to err on the side of extra vs less when cooking, especially when the recipes are a little more involved like this baked potato shepherd’s pie. It doesn’t take much more time to make enough to ensure leftovers. That is always satisfying when I’ve spent a little extra effort making dinner.

Cottage Pie Baked Potatoes

This recipe is perfect for my family. Feel free to reduce the recipe as desired for fewer servings. A halved recipe makes four servings.

If your potatoes are on the smaller side, you’ll have more than 8 potatoes to work with in this recipe. I prefer to use Yukon gold potatoes, and they tend to be smaller than Russets most of the time.

As a result, I was able to make 12-14 smaller stuffed potatoes with about 3 pounds of potatoes when I was photographing this recipe.

Shepherd’s Pie Baked Potato

You’ll need the following ingredients to make this recipe:

Yukon gold or Russet potatoes
olive oil
kosher salt and black pepper
butter and milk
shredded cheddar

Filling Ingredients

ground beef
flour
onion, carrots, and garlic
salt and pepper
parsley, thyme, and basil
petite diced tomatoes
Worcestershire sauce
water or beef broth
frozen peas
fresh Italian parsley

Begin by preheating the oven to 400°F. Scrub the potatoes to remove all dirt and then rinse and dry them well. Poke several holes into each potato with a fork and place them on a baking sheet.

Drizzle each potato with oil and sprinkle each potato generously with salt. Next, rub with your hands to coat and place in the oven. Bake for about an hour, until fork tender. They should be crisp on the outside and tender inside.

Remove from the oven and set aside until cool enough to handle. Then, slice the top off of each potato and scoop out the potato center, leaving a thin but sturdy wall with the skin. Place the removed portion in a large bowl.

Add the butter, milk, half of the cheese, ½ teaspoon salt, and pepper to the bowl with the potato fillings. Then, mash everything together and taste. Adjust the salt and/or pepper, then set aside.

Shepherd’s Pie with Cheese

While the potatoes are cooking, cook and crumble the ground beef over medium heat. When it is almost browned, drain off any excess grease and sprinkle with flour. Continue stirring and cooking for 1 minute, to coat well.

Add the onions and carrots. Cook for 2-3 minutes, then add the garlic, parsley, thyme, basil, 1 teaspoon salt, and ½ teaspoon black pepper. Continue cooking for an additional 2-3 minutes until the onions are soft.

Add the tomatoes and Worcestershire sauce. Stir to combine and cook for another couple of minutes. If the mixture looks dry, add a splash of water or broth along with the peas.

Continue stirring, then taste and season with additional salt and pepper, as desired. Remove from the heat.

Spoon the beef filling into the potatoes and top each with a heaping of mashed potatoes. Then, sprinkle the remaining cheese over each potato.

Place the potatoes back on the metal sheet pan, then return them to the oven for another 10 minutes until the cheese has melted. Sprinkle with fresh parsley before serving.

Stuffed Vegetables

Looking for more recipes with stuffed vegetables?

Dive into this timeless combination of flavors with savory chicken, gooey mozzarella, and marinara sauce, nestled in tender crisp squash, and topped with toasted bread crumbs. Chicken Parmesan Zucchini Boats are a big hit!

Savory and sweet, with a touch of heat, blends perfectly in this sausage and apple Stuffed Acorn Squash. And, saucy barbecue Chicken Stuffed Potatoes, topped with melted cheese are mealtime perfection.

If you like the idea of stuffed vegetables, but don’t want to do as much labor, give this one pot Stuffed Pepper Skillet a try. It’s loaded with ground beef, rice, and bell peppers in a flavorful tomato sauce.

Tender carrots and broccoli and a rich, creamy sauce are nestled under a layer of golden, flaky biscuits just begging to be enjoyed with this vegetable pot pie casserole.

Zucchini Pizza Boats are proof that everything is made better with the amazing glory of cheesy pizza toppings. Fluffy baked potatoes stuffed with spicy beef and black beans and plenty of melting cheese are always a hit for dinner.

Creamy, classic mashed potatoes are elevated with the sharp and tangy flavor of white cheddar cheese in these White Cheddar Mashed Potatoes.

Cottage Pie Baked Potatoes

Crispy baked potatoes are filled with hearty meat and vegetables and topped with creamy mashed potatoes in these Cottage Pie Baked Potatoes.

Course Main Course

Cuisine American

Prep Time 1

Cook Time 1 10

Total Time 1 30

Servings

Calories 583kcal

Author Mary Younkin

Ingredients

Potato Ingredients

3 pounds Yukon gold or Russet potatoes about 8 large potatoes
2 tablespoons olive oil
1½ teaspoons kosher salt divided, adjust to taste
¼ cup butter room temperature
¼ cup milk
½ teaspoon freshly ground pepper adjust to taste
2 cups freshly shredded cheddar cheese divided

Filling Ingredients

2 pounds ground beef
3 tablespoons all purpose flour
1 small yellow onion diced into ¼-inch pieces, about ¾ cup
3 medium carrots diced into ¼″ pieces, about 1 cup
4 large cloves of garlic minced
1 teaspoon kosher salt adjust to taste
½ teaspoon freshly ground black pepper adjust to taste
½ teaspoon dried parsley
½ teaspoon dried thyme
½ teaspoon dried basil
14 ounces petite diced tomatoes
1-2 tablespoons Worcestershire Sauce
¼ cup water or beef broth only as needed
½ cup frozen peas
1 tablespoon fresh Italian parsley for serving

Instructions

Potato Instructions

Preheat the oven to 400°F. Scrub the potatoes to remove all dirt and then rinse and dry thoroughly. Poke several holes into each potato with a fork and then place them on a baking sheet.
Drizzle each potato with oil and sprinkle each potato generously with salt. Rub with your hands to coat and then place in the oven.
Bake for about an hour, until fork tender. The potatoes should be crisp on the outside and tender inside.
Remove from the oven and set aside until cool enough to handle. Slice the top off of each potato (about ¾ of the way up) and scoop out most of the potato center. Be sure to leave a thin wall of potato along each skin to keep the potatoes sturdy.
Place the removed potato portions into a large bowl. Then, add the butter, milk, half of the cheese, ½ teaspoon salt, and pepper to the bowl. Mash together and taste the potatoes. Adjust the salt and/or pepper, then set aside.

Filling Instructions

While the potatoes are cooking, cook and crumble the ground beef over medium heat. When it is almost browned, drain off any excess grease and sprinkle with flour. Continue stirring and cooking for 1 minute, to coat well.
Add the onions and carrots. Cook for 2-3 minutes then add the garlic, parsley, thyme, basil, 1 teaspoon salt, and ½ teaspoon black pepper. Cook an additional 2-3 minutes until the onions are soft.
Add the tomatoes and Worcestershire sauce. Stir to combine and cook for a couple of minutes. If the mixture looks dry, add a splash of water or broth along with the peas.
Stir to combine. Taste and then season with additional salt and pepper, as desired. Remove from heat. Spoon the beef into the potatoes, then top each potato with a heaping of mashed potatoes.
Sprinkle the remaining cheese over each potato, then place back in the oven for about 10 minutes, until the cheese has melted and the edges are lightly browned. Sprinkle with parsley before serving.

Notes

If your potatoes are on the smaller side, you’ll have more than 8 potatoes to work with in this recipe. I prefer to use Yukon gold potatoes and they tend to be smaller than the Russets are most of the time. So, I was able to make 12-14 smaller stuffed potatoes with about 3 pounds of potatoes

Nutrition

{originally published 9/4/23 – recipe notes and photos updated 4/10/25}

Chicken Pot Pie with Puff Pastry

Mary Younkin — Tue, 25 Feb 2025 09:30:00 +0000

Store-bought puff pastry just might be the ultimate kitchen hack. No more rolling butter and dough and waiting. Just an easy solution for the flaky, buttery crust we all crave. And, this elegant chicken pot pie with puff pastry puts it to good use, covering a savory filling that is loaded with tender chicken, hearty vegetables, and a creamy sauce.

Chicken Pot Pie with Puff Pastry

Oh, how I love pot pies. They’re a blissful, comforting indulgence. And, that’s true whether they’re made completely from scratch or with the help of a store-bought crust.

Let me be honest. While I love the decadence of an artisanal puff pastry, I rarely have the time (or motivation) to make it at home. So, I’m not above buying it at the store. In fact, my favorite recipe ever that uses store-bought puff pastry is these palmier cookies. I’ve been making them for years now and they never fail to impress our friends.

Depending on how many you’re feeding, you can assemble individual pot pies with puff pastry, or you can use a casserole dish to make one for the whole family. Regardless of how many you want to make, puff pastry is the perfect crown.

The butter-kissed puff pastry provides a satisfying crunch that gives way to all the tender textures and wonderful flavors below. And, since it’s ready to go when you buy it, this pot pie is super easy to throw together. Don’t worry, no one will know. How would they know?

And, since I’m apparently just giving away my cooking secrets, let me just add that pot pies make a welcoming home for leftover meats and vegetables. Obviously, some flavors don’t fit. But, if it has a savory profile, it can be added to a chicken pot pie, no problem.

Puff Pastry Chicken Pot Pie

I do have a few tips I have acquired for making a beautiful puff pastry chicken pot pie. First, it’s easier to trim the puff pastry if you lay it out flat. Then, set the dishes you want to use face down on top of it and trim.

Second, you can make individual pot pies just as easily as you can make a giant casserole. And third, just because you’re making one big casserole-sized pot pie, that doesn’t mean you can’t still have a beautiful crust. Cut the puff pastry into squares or strips and layer them out across the top in a visually distinctive pattern. It only takes a minute, but it makes your puff pastry crust look like it came from a bakery!

What Goes with Chicken Pot Pie

Because this dish is basically a whole meal by itself, it can be hard to know what goes with chicken pot pie. But, I have some suggestions that I use when serving this at my table.

The first is this sweet kale salad. A little sweetness goes a long way in balancing out such a hearty main dish. And, it uses seasonal produce that is at its peak in the cold months. That’s certainly when pot pie most frequently appears on our menu. You could also serve this kale crunch salad for the same reasons, if you like the Chick-fil-A salad it copycats.

Leafy greens, crunchy apple slices, and chewy raisins are fabulous together in this spinach apple salad. It even has a tangy sweet dressing. The salad is a delightful balance for the flavors and textures in pot pie.

And, for the perfect dessert? Don’t wait on the oven. Skip it entirely with these no-bake avalanche cookies. They’ve got creamy peanut butter, chewy marshmallows, indulgent almond bark, Rice Krispies, and chocolate chips. And, they’re ready to eat in just 10 minutes!

Chicken Pot Pie with Puff Pastry

Flaky buttery pastry tops a luscious medley of tender chicken, hearty vegetables, and a creamy, savory sauce in these puff pastry pot pies.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 40

Total Time 55

Servings

Calories 587kcal

Author Mary Younkin

Ingredients

¼ cup butter
1 small yellow onion chopped small, about 1 cup
2 cloves garlic minced
½ cup celery sliced very thin, about 2 stalks
⅓ cup all-purpose flour
1½ cups chicken broth
1 cup milk
½ teaspoon kosher salt
¼ teaspoon black pepper
¼ teaspoon celery seed
4 cups cooked chicken diced into ½-inch pieces (turkey may be substituted)
2 cups frozen mixed vegetables
1 tablespoon fresh rosemary minced
1 tablespoon fresh Italian parsley minced
1 sheet of puff pastry thawed

Instructions

Preheat oven to 400°F. Grease a 10-inch baking dish with butter, or several individual ramekins. Set one sheet of puff pastry on the counter to thaw.
In a large deep skillet, over medium-high heat, melt the butter. Add the onions and celery and cook until soft, about 3 minutes. Stir in flour. Slowly stir in chicken broth and whisk to combine.
Add the milk along with the salt, pepper, and celery seed. Reduce heat and simmer over medium-low heat until thickened, about 5 minutes.
Add the chicken and vegetables, along with the rosemary and parsley. Stir to mix throughout. Pour the mixture into the prepared baking dish.
Top with a sheet of puff pastry. Seal the edges and cut away any excess dough. Make a few slits in the top to allow steam to escape while baking. Brush the crust with an egg wash, if desired. (egg wash note below)
Bake for 25-30 minutes, or until the filling is bubbling hot and the crust is golden. Cool for 10 minutes before serving.

Notes

To make an egg wash: Whisk together one egg with about a teaspoon of water and brush this mixture over the crust before baking. The egg helps the crust brown beautifully.

Nutrition

{originally published 11/23/23 – recipe notes and photos updated 2/25/25}

Breakfast Hash

Mary Younkin — Thu, 06 Feb 2025 09:30:00 +0000

What is a breakfast hash, you ask? This hearty, soul-satisfying skillet full of sausage, potatoes, cabbage, and onions is a guaranteed hit that also delivers a serious punch of nutrition.

Breakfast Hash

Hash one of our favorite breakfasts! Often composed of crispy potatoes, onion, and a bit of sausage or bacon, we love to add vegetables to the skillet for all of the added flavors and textures they provide.

And yes, I mean often and not always. Hash is really more of a method than it is a recipe. You have almost endless flexibility in what goes in as long as you know how to cook it.

Cabbage Skillet

I’ve made this breakfast skillet with cabbage, spinach, or kale over the years, but cabbage remains our favorite by a good measure. The texture of cooked cabbage is a winning feature, but the resulting flavor is always great too. Cabbage holds the flavor of whatever is cooked with it, making it the perfect accompaniment to sausage.

What is Breakfast Hash?

Breakfast hash is basically a churched up version of home fries. Everyone knows sausage is meat glitter, so adding it to a pan of fried potatoes makes for a festive breakfast, brunch, or brinner everyone will love.

It’s one of our favorite breakfasts! Often composed of crispy potatoes, onion, and a bit of sausage or bacon, we love to add vegetables to the skillet for all of the added flavors and textures they provide.

For the record, topping our breakfast hash with a soft fried egg is never optional, it’s a requirement and the entire family loves this meal. (Fun fact, my brother requests a hash dinner or breakfast every time he visits.)

How to Make Breakfast Hash

To make this substantial breakfast, you’ll need the following ingredients:

sausage
olive oil
potatoes
kosher salt
black pepper
onion
green cabbage

Breakfast Skillet Recipe

In a large, deep-sided skillet over medium high heat, cook and crumble the sausage. Transfer the cooked sauce to a bowl. Leave the grease in the skillet and add enough olive oil to make about 2 tablespoons worth.

Add the potatoes and toss to coat. Sprinkle with 1 teaspoon of salt and ½ teaspoon of pepper. Cover with a lid and cook for 5 minutes.

Stir the potatoes and cover again. Cook an additional 4-5 minutes, until the potatoes are browned and fork tender. Remove the potatoes to a plate.

Return the skillet to the stove over medium-high heat and add 1 tablespoon of oil. Add the onions and saute for 2-3 minutes, stirring a few times while they brown.

Add the cabbage and return the sausage to the pan. Stir to mix well.

Add 2 tablespoons of water and cover with a lid. Reduce the heat to medium and allow the cabbage to cook covered for about 5 minutes. When the cabbage has wilted, uncover, stir, and add the potatoes back to the skillet.

Serve immediately or keep warm while cooking eggs sunny side up or over easy. Serve topped with the eggs, if desired.

We love hash so much that we have a multitude of recipes suitable for just about anything you have in the pantry or refrigerator. Roasted sweet potatoes, crisp warm baby spinach, and spicy breakfast sausage are all topped with an egg in this Sweet Potato Hash with Eggs.

Crispy hot potatoes and cabbage are combined with bites of tender, salty, corned beef to create the classic corned beef and cabbage hash of your dreams.

Sausage Hash with Cabbage, Potatoes, and Beans is one of our go-to dinners on nights when I either don’t have a dinner plan or have very little motivation to cook. Luckily, it’s also one of our favorite dinners!

Breakfast Hash

What is a breakfast hash, you ask? This hearty, soul-satisfying skillet full of sausage, potatoes, cabbage, and onions is a guaranteed hit that also delivers a serious punch of nutrition.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 379kcal

Author Mary Younkin

Ingredients

1 pound hot or regular breakfast sausage (our preference is always the hot sausage for the additional flavors it delivers)
2 tablespoons olive oil as needed
3 medium yellow potatoes chopped into ½-inch pieces, about 3 cups
1 teaspoon kosher salt adjust to taste
½ teaspoon freshly ground black pepper adjust to taste
1 large yellow onion chopped into ½-inch pieces, about 1 cup
½ large head of green cabbage sliced thin, about 8 cups

Instructions

In a large, deep-sided skillet over medium high heat, cook and crumble the sausage. Transfer the cooked sausage to a bowl. Leave the grease in the skillet and add enough olive oil to make about 2 tablespoons worth.
Add the potatoes and toss to coat. Add 2 tablespoons of water. Sprinkle with 1 teaspoon of salt and ½ teaspoon of pepper. Cover with a lid and cook for 5 minutes.
Stir the potatoes and cover again. Cook an additional 4-5 minutes, until the potatoes are fork tender. Remove the potatoes to a plate.
Return the skillet to the stove over medium-high heat and add 1 tablespoon of oil. Add the onions and saute for 2-3 minutes, stirring a few times while they brown. Add the cabbage and return the sausage to the pan. Stir to mix well.
Add 2 tablespoons of water and cover with a lid. Reduce the heat to medium and allow the cabbage to cook covered for about 5 minutes. When the cabbage has wilted, uncover, stir, and add the potatoes back to the skillet. Taste and adjust salt and pepper as desired.
Serve immediately or keep warm while cooking eggs sunny side up or over easy. Serve topped with the eggs, if desired.

Nutrition

Air Fryer Stuffed Peppers

Mary Younkin — Tue, 28 Jan 2025 09:30:00 +0000

These air fryer stuffed peppers give you all the savory, substantial goodness of traditional stuffed peppers in a fraction of the time; no need to wait an hour for them to bake!

Air Fryer Stuffed Peppers

Air fryers are a hot commodity -pun intended- in the kitchenwares category these days, and for very good reasons. They are -to oversimplify- basically compact convection ovens.

Using a fan to circulate the heat and having the food positioned closer to the heating element allows the food to cook faster and more evenly. This convection process helps develop a crispy crust while sealing moisture inside all while using less oil!

Stuffed peppers are a perfect candidate for air fryer cooking. The ideal stuffed pepper is crisp tender without being mushy, and the air fryer delivers flawlessly.

I use the COSORI Air Fryer for all of my air fryer recipes. I’m partial to a square basket air fryer as I find it easier to fit more food into the basket. This is a 5.8QT air fryer, one of the largest machines I’ve found that works effectively.

The machine is a bit retro with simple knob controls. It turns out that I really like the basic settings and ability to set the time and temp like a traditional appliance. I’ve used a few different air fryers with pre-programmed settings and I found I was still tweaking the times.

This air fryer is surprisingly easy to clean and the two-part basket locks together (it’s literally impossible for it to detach the way some do) until you open the latch and then push the button to release it. I simply wipe down the baskets with a sudsy dish scrub brush or sponge, rinse and let them air dry on the counter.

Italian Stuffed Peppers

To make these air fried stuffed peppers, you’ll need the following ingredients:

bell peppers
ground beef
onion
garlic
rice
pasta sauce
crushed red pepper flakes
Italian seasoning
garlic powder
onion powder
kosher salt
black pepper
cheese
parsley

Sometimes I like to use all one color of pepper and sometimes I like to change it up and do red, yellow, and orange all at the same time. You can choose any color bell pepper that strikes your fancy.

You have choices when it comes to the cheese, too. Whether you choose mozzarella, Monterey jack, or pepper jack cheese, just be sure to pick a good melter!

Stuffed Peppers in the Air Fryer

Preheat the air fryer to 350°F. In a medium skillet, cook and crumble the ground beef.

When the beef is almost done cooking, add the onion and the garlic. Continue cooking for 2-3 minutes. Drain any excess grease, if needed.

Add 1 cup of spaghetti sauce, red pepper flakes, Italian seasoning, garlic powder, onion powder, salt, and pepper to the skillet with the meat. Bring to a simmer and cook for a minute or two.

While the filling is simmering, split the peppers in half lengthwise and remove the seeds. Place the peppers in the basket of the air fryer. Remove the sauce from the heat and stir in the cooked rice.

Spoon an equal amount of the filling into each bell pepper. Spoon the remaining pasta sauce over the top of each pepper.

Air fry the filled peppers for 15 minutes. Add the shredded cheese and air fry for an additional 1-2 minutes, until the cheese is melted. Sprinkle with parsley before serving.

Stuffed Pepper Recipes

This recipe is adapted from a stuffed bell peppers dish I started making when I was a newlywed. The benefit to using the air fryer here is the decreased cooking time and also that it is perfect for just 2-3 servings; something that I’m learning to appreciate as our children grow older and are often not home for meals with us.

We are clearly fans of the whole stuffed pepper category here, between our Lasagna Stuffed Peppers, and Stuffed Poblano Peppers. They’re such a visually pleasing, perfect “meal in one” option to tickle our tastebuds and still fill us up!

Air Fryer Stuffed Bell Peppers

These air fryer stuffed peppers give you all the savory, substantial goodness of traditional stuffed peppers in a fraction of the time; no need to wait an hour for them to bake!

Course Main Course

Cuisine American

Prep Time 15

Cook Time 1 15

Total Time 1 30

Servings -3 servings

Calories 472kcal

Author Mary Younkin

Ingredients

2 large bell peppers red, orange, yellow, or green
½ pound ground beef
½ small yellow onion finely diced
2 cloves garlic minced
12 ounces pasta sauce homemade or store-bought (about 1½ cups)
½ teaspoon crushed red pepper flakes
1 teaspoon Italian seasoning
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon kosher salt
½ teaspoon fresh black pepper
½ cup cooked rice
¾ cup freshly shredded Monterrey jack, pepper jack, or Mozzarella cheese
1 tablespoon chopped fresh Italian parsley

Instructions

Preheat the air fryer to 350°F. In a medium skillet, cook and crumble the ground beef. When the beef is almost done cooking, add the onion and the garlic. Continue cooking for 2-3 minutes. Drain any excess grease, if needed.
Add 1 cup of spaghetti sauce, red pepper flakes, Italian seasoning, garlic powder, onion powder, salt, and pepper to the skillet with the meat. Bring to a simmer and cook for a minute or two.
While the filling is simmering, split the peppers in half lengthwise and remove the seeds. Place the peppers in the basket of the air fryer. Remove the sauce from the heat and stir in the cooked rice.
Spoon an equal amount of the filling into each bell pepper. Spoon the remaining pasta sauce over the top of each pepper.
Air fry the filled peppers for 15 minutes. Add the shredded cheese and air fry for an additional 1-2 minutes, until the cheese is melted. Sprinkle with parsley before serving.

Nutrition

Bacon Asparagus Frittata

Mary Younkin — Tue, 04 Jun 2024 08:30:00 +0000

This Bacon Asparagus Frittata makes everyone at my table so happy. It’s so easy to throw together and get this meal to the table, whether it’s for breakfast, lunch, or dinner.

Eggs serve as such a versatile backdrop, against which the crispy bacon crumbles, fresh asparagus, and parmesan cheese really shine. Even if you’re not a fan of asparagus, I recommend trying this recipe!

Asparagus Frittata

What is a frittata? It’s a classic egg dish, very similar to an omelet. The difference is that this asparagus frittata has fillings stirred into the eggs instead of simply folding the eggs over the fillings.

While most egg dishes are considered to be breakfast foods, this is one recipe that my family happily eats for dinner too. Frittatas and omelets are a great way to use up leftover roasted or otherwise cooked vegetables too.

The fact I can usually pull together a frittata for the whole family in just 10-15 minutes makes this a frequent favorite on our dinner meal plans. Asparagus and bacon are a pairing that I’ve enjoyed for a long time.

Crispy browned hash browns and crisp-tender asparagus with plenty of bacon and a fried egg on top add up to this Hashbrown Bowl. It’s my idea of breakfast heaven.

Bacon Frittata

When making a frittata, first, you’ll want to pre-cook any of the ingredients that you are adding that require it. Fry the bacon, then saute the asparagus in the pan. You can use the same pan when putting it all together.

Now, because frittatas are traditionally started on the stovetop and then finished in the oven, it’s important to factor in the additional cook time the filling will receive with the eggs.

Saute the asparagus no further than tender-crisp. It should have just the slightest crunch remaining when removed from the heat. The vegetables will continue to soften when cooking the frittata.

Keep a close eye on the frittata in the oven. The result should be a pretty egg dish with a puffy, and very lightly browned top. It can overcook pretty easily, turning a less appealing shade of dark brown.

It’s rare that I have any leftovers when making this recipe. But, on the occasion that I am able to squirrel some away in the fridge, it makes a fabulous chilled snack with fresh green onions and a dab of sour cream.

Served with a garden salad or hash brown waffles on the side, a frittata is one of our favorite dinners too.

Asparagus Frittata Recipe

Preheat the oven to 350°F. Heat the olive oil in an oven-safe skillet over medium-high heat. Add the asparagus and season with salt and pepper. Cook, stirring occasionally until softened, about 3-4 minutes.

Meanwhile, whisk together the eggs, milk or cream, salt, and pepper in a medium-sized bowl. Pour the egg mixture over the softened asparagus in the skillet and stir to combine. Sprinkle with cheese and scatter bacon over the top, if desired.

Once the outside edge of the frittata turns lighter in color (about 1 minute), carefully transfer the frittata to the oven. Bake for 8 to 12 minutes, until the eggs have puffed up, and the center of the frittata wiggles just a tiny bit when you give it a gentle shake.

Remove from the oven, sprinkle with parsley and green onions, and slice into wedges. Serve warm, room temperature, or cold.

Looking for more easy bacon and asparagus recipes? Bacon Wrapped Asparagus is an impressive-looking side dish that is every bit as awesome to eat as it is to admire on the plate. I could happily make a full meal out of this asparagus!

I love a hearty breakfast or brunch as much as the next person, but I tend to do better when there are vegetables in the mix as well.

Fried cabbage actually makes an easy breakfast skillet that the whole family enjoys – whether it’s served for breakfast, lunch, or dinner.

Gooey cheese, slightly sweet peppers, flavorful mushrooms, and a not-so-secret ingredient come together to make this easy Vegetarian Breakfast Casserole a surefire hit.

Fluffy and crisp Corn Waffles are filled with real corn, bell peppers, and cheese for the perfect savory bite.

A picky eater approved Spinach and Banana Smoothie is a delicious and easy way to pack more vegetables into your daily diet! These tasty smoothies deliver mega nutrition with minimal effort.

Asparagus Frittata with Bacon

This Bacon Asparagus Frittata makes everyone at my table so happy. It's so easy to throw together and get this meal to the table, whether it's for breakfast, lunch, or dinner.

Course Breakfast, Main Course

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 229kcal

Author Mary Younkin

Ingredients

1 tablespoon olive oil
1 pound fresh asparagus cut into 1-inch pieces
8 large eggs
⅓ cup milk or heavy cream
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ cup grated Parmesan cheese
½ cup cooked and crumbled bacon optional
1 tablespoon chopped fresh Italian parsley
3 medium green onions, sliced thin

Instructions

Preheat the oven to 350°F. Heat the olive oil in a 10" oven-safe skillet over medium-high heat. Add the asparagus and season with salt and pepper. Cook, stirring occasionally until softened, about 3-4 minutes.
Meanwhile, whisk together the eggs, milk or cream, salt, and pepper in a medium-size bowl. Pour the egg mixture over the softened asparagus in the skillet and stir to combine. Sprinkle with cheese and scatter bacon over the top, if desired.
Once the outside edge of the frittata turns lighter in color (about 1 minute), carefully transfer the frittata to the oven. Bake for 8 to 12 minutes, until the eggs have puffed up, and the center of the frittata wiggles just a tiny bit when you give it a gentle shake.
Remove from the oven, sprinkle with parsley and green onions, and slice into wedges. Serve warm, room temperature, or cold.

Notes

You’ll bake the frittata in the oven for 8-12 minutes. The cooking time will vary depending on how cooked the eggs are when you transfer the pan to the oven.

Nutrition