Creamy Chimichurri Roast Chicken

Dinner · Meat & Poultry Mains

Creamy Chimichurri Roast Chicken

Yogurt, herbs, garlic, and vinegar flavor this flattened roast chicken, with clean reserved chimichurri served alongside.
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Prep
20 minutes
Cook
1 hour
Marinate
2 hours
Total
3 hours 30 minutes
Serves
6 people

Bring it to the table

About this recipe.

A spatchcocked roast chicken marinated in yogurt chimichurri, with a separate portion of fresh sauce reserved for serving.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist

Sauce:

  • 5 Cloves Garlic
  • 2½ Cups Fresh Cilantro (packed)
  • 2 Cups Parsley (packed)
  • ¼ Cup Red Wine Vinegar
  • 2¼ tsp Kosher Salt (Morton kosher salt; or use 4 tsp Diamond Crystal)
  • 4 tsp Dried Oregano
  • 2 tsp Crushed Red Pepper Flakes
  • ¾ Cup Extra Virgin Olive Oil (divided)
  • 1 Cup Greek Yogurt (Plain Whole-Milk)

Chicken And Assembly:

  • 4 Lb Whole Chicken (whole, backbone removed, patted dry)
  • 1¼ tsp Kosher Salt (Morton kosher salt; or use 2 tsp Diamond Crystal)

The cooking plan

How to make Creamy Chimichurri Roast Chicken.

  1. Pulse the garlic, cilantro, parsley, vinegar, sauce salt, oregano, pepper flakes, and ¼ cup olive oil in a food processor until the herbs are finely chopped.

  2. Whisk the herb mixture with the yogurt and remaining ½ cup olive oil. Before handling raw chicken, measure ¾ cup sauce into a separate bowl for the marinade. Cover and refrigerate the remaining clean sauce for serving.

  3. With the backbone already removed, place the chicken breast side up and press firmly on the breastbone to flatten it. Rub with the chicken salt and the measured ¾ cup marinade. Cover and refrigerate for 2–12 hours. Keep the serving sauce separate from the chicken and any utensils that touch it.

  4. Preheat the oven to 375°F (190°C). Put the chicken on a wire rack in a large rimmed baking sheet. Spread the marinade from the chicken bowl over the bird before roasting, then discard any residue. Roast, rotating the pan halfway through, until the thickest breast and innermost thigh and wing areas reach 165°F (74°C), avoiding bone with the thermometer, about 50–60 minutes or longer as needed. Rest 10 minutes on a clean board before carving.

  5. Whisk the reserved clean sauce if it has separated. Serve alongside the carved chicken. Do not serve uncooked marinade that contacted raw poultry.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Creamy Chimichurri Roast Chicken

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A spatchcocked roast chicken marinated in yogurt chimichurri, with a separate portion of fresh sauce reserved for serving.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Marinate 2 hours
Total Time 3 hours 30 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: Argentinian, Argentinian Fusion, South America
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Sauce:
  • 5 Cloves Garlic
  • 2½ Cups Fresh Cilantro packed
  • 2 Cups Parsley packed
  • ¼ Cup Red Wine Vinegar
  • 2¼ tsp Kosher Salt Morton kosher salt; or use 4 tsp Diamond Crystal
  • 4 tsp Dried Oregano
  • 2 tsp Crushed Red Pepper Flakes
  • ¾ Cup Extra Virgin Olive Oil divided
  • 1 Cup Greek Yogurt Plain Whole-Milk
Chicken And Assembly:
  • 4 Lb Whole Chicken whole, backbone removed, patted dry
  • 1¼ tsp Kosher Salt Morton kosher salt; or use 2 tsp Diamond Crystal

Equipment

1 Food processor
1 Two mixing bowls
1 Wire rack and rimmed baking sheet
1 Food thermometer
1 Clean carving board

Equipment images are illustrative. Exact products may vary.

Instructions
 

Sauce:
  1. Pulse the garlic, cilantro, parsley, vinegar, sauce salt, oregano, pepper flakes, and ¼ cup olive oil in a food processor until the herbs are finely chopped.
    5 Cloves Garlic, 2½ Cups Fresh Cilantro, 2 Cups Parsley, ¼ Cup Red Wine Vinegar, 2¼ tsp Kosher Salt, 4 tsp Dried Oregano, 2 tsp Crushed Red Pepper Flakes, ¾ Cup Extra Virgin Olive Oil
  2. Whisk the herb mixture with the yogurt and remaining ½ cup olive oil. Before handling raw chicken, measure ¾ cup sauce into a separate bowl for the marinade. Cover and refrigerate the remaining clean sauce for serving.
    1 Cup Greek Yogurt, ¾ Cup Extra Virgin Olive Oil
Chicken and Assembly:
  1. With the backbone already removed, place the chicken breast side up and press firmly on the breastbone to flatten it. Rub with the chicken salt and the measured ¾ cup marinade. Cover and refrigerate for 2–12 hours. Keep the serving sauce separate from the chicken and any utensils that touch it.
    4 Lb Whole Chicken, 1¼ tsp Kosher Salt
  2. Preheat the oven to 375°F (190°C). Put the chicken on a wire rack in a large rimmed baking sheet. Spread the marinade from the chicken bowl over the bird before roasting, then discard any residue. Roast, rotating the pan halfway through, until the thickest breast and innermost thigh and wing areas reach 165°F (74°C), avoiding bone with the thermometer, about 50–60 minutes or longer as needed. Rest 10 minutes on a clean board before carving.
  3. Whisk the reserved clean sauce if it has separated. Serve alongside the carved chicken. Do not serve uncooked marinade that contacted raw poultry.

Notes

The listed salt amounts are for Morton kosher salt; the ingredient notes give Diamond Crystal equivalents from the original source. Total time includes the minimum 2-hour marinade and 10-minute rest; a longer marinade increases the total. Timing is approximate.

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A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

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Cajun Shrimp Loaded Baked Potato

Dinner · Seafood Mains

Cajun Shrimp Loaded Baked Potato

A fluffy baked potato makes a generous base for Cajun-seasoned shrimp, crawfish cream sauce and melted cheese. Shallots, garlic and dry sherry bring depth to the sauce, while green onions brighten the finish.
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Prep
25 minutes
Cook
1 hour 20 minutes
Total
1 hour 45 minutes
Serves
4 people

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About this recipe.

Baked russet potatoes with Cajun-seasoned shrimp, crawfish and a sherry cream sauce.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist

POTATO & STUFFING

  • 4 Large Russet Potatoes
  • 1/2 lb Medium shrimp (raw, peeled, deveined and tails removed)
  • 8 oz Italian Blend Cheese (shredded)
  • 1 tbsp Olive oil (for coating potatoes)
  • Cajun Seasoning (to taste)

SHERRY CREAM SAUCE

  • 3 tbsp Butter (unsalted; divided into three 1-tablespoon portions)
  • 2 cloves Garlic (minced)
  • 2 med Shallots (diced)
  • 1/4 cup Brandy (measured separately; do not ignite)
  • 2 cups Sherry wine (dry sherry)
  • 1 cup Shrimp stock
  • 1/4 cup Seafood stock (additional, replacing crawfish package liquid)
  • 1 cup Heavy Cream
  • 1 cup Crawfish (fully cooked tail meat, drained)
  • 1/2 cup Green onions (sliced for garnish)
  • 3 Tbsp Lemon Juice (add to taste)
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A seafood dinner worth settling in for

Bake the potatoes until tender before adding the cheese and seafood. Prepare the sauce while they bake, and cook the shrimp near serving time so they stay tender. The recipe uses fully cooked crawfish tail meat and raw peeled shrimp.

Before you start

Choose large russet potatoes of similar size. Use dry drinking sherry rather than salted cooking wine. The optional brandy is simmered without ignition; this recipe does not call for flambéing and should not be described as alcohol-free.

Storage and reheating

Refrigerate leftovers in shallow covered containers within two hours. Keep the potatoes and seafood sauce separately when practical and use within three days. Reheat leftovers to 165°F; loosen the sauce with a splash of stock if needed.

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Find more recipes and choose your next dinner.

The cooking plan

How to make Cajun Shrimp Loaded Baked Potato.

  1. Heat oven to 400°F (200°C). Scrub and dry potatoes, pierce with a fork and rub with the olive oil. Bake unwrapped on a tray for 50–80 minutes, or until tender through the center.

  2. Meanwhile, melt 1 tablespoon butter over medium heat. Soften shallots for 3–5 minutes, then add garlic for 30 seconds. Take the pan off the burner before pouring in the measured brandy. Return to moderate heat and simmer; do not ignite.

  3. Add sherry and both stock measures. Simmer uncovered until reduced by about half. Add cream and simmer gently until it coats a spoon; reduction time depends on the pan. Stir in cooked crawfish and heat thoroughly. Remove from heat and stir in 1 tablespoon butter.

  4. Near serving time, melt the final tablespoon butter in a skillet over medium-high heat. Season shrimp with Cajun seasoning and cook in one layer, turning, until firm, pearly and opaque throughout and 145°F (63°C). Add lemon juice to taste.

  5. Split the tender baked potatoes and fluff the centers. Spoon about half the crawfish sauce over the four potatoes and divide the cheese over them. Bake for 6–8 minutes until melted.

  6. Divide the remaining sauce and cooked shrimp among the potatoes. Garnish with green onions and serve promptly.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Cajun Shrimp Loaded Baked Potato

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Baked russet potatoes with Cajun-seasoned shrimp, crawfish and a sherry cream sauce.
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Prep Time 25 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 45 minutes
Servings: 4 people
Course: Main Course
Cuisine: Cajun-Inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

POTATO & STUFFING
  • 4 Large Russet Potatoes
  • ½ lb Medium shrimp raw, peeled, deveined and tails removed
  •  
    8 oz Italian Blend Cheese shredded
  • 1 tbsp Olive oil for coating potatoes
  • Cajun Seasoning to taste
SHERRY CREAM SAUCE
  • 3 tbsp Butter unsalted; divided into three 1-tablespoon portions
  • 2 cloves Garlic minced
  • 2 med Shallot diced
  •  
    ¼ cup Brandy measured separately; do not ignite
  •  
    2 cups Sherry wine dry sherry
  •  
    1 cup Shrimp stock
  • ¼ cup Seafood stock additional, replacing crawfish package liquid
  • 1 cup Heavy Cream
  •  
    1 cup Crawfish fully cooked tail meat, drained
  • ½ cup Green onions sliced for garnish
  • 3 Tbsp Lemon Juice add to taste

Equipment

Large skillet
Instant-read thermometer
Knife and cutting board
Stirring spoon
Stirring spoon
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat oven to 400°F (200°C). Scrub and dry potatoes, pierce with a fork and rub with the olive oil. Bake unwrapped on a tray for 50–80 minutes, or until tender through the center.
  2. Meanwhile, melt 1 tablespoon butter over medium heat. Soften shallots for 3–5 minutes, then add garlic for 30 seconds. Take the pan off the burner before pouring in the measured brandy. Return to moderate heat and simmer; do not ignite.
  3. Add sherry and both stock measures. Simmer uncovered until reduced by about half. Add cream and simmer gently until it coats a spoon; reduction time depends on the pan. Stir in cooked crawfish and heat thoroughly. Remove from heat and stir in 1 tablespoon butter.
  4. Near serving time, melt the final tablespoon butter in a skillet over medium-high heat. Season shrimp with Cajun seasoning and cook in one layer, turning, until firm, pearly and opaque throughout and 145°F (63°C). Add lemon juice to taste.
  5. Split the tender baked potatoes and fluff the centers. Spoon about half the crawfish sauce over the four potatoes and divide the cheese over them. Bake for 6–8 minutes until melted.
  6. Divide the remaining sauce and cooked shrimp among the potatoes. Garnish with green onions and serve promptly.

Notes

Use fully cooked crawfish tail meat, thawed in the refrigerator if frozen. This version replaces package liquid with measured seafood stock and divides the three tablespoons of butter between the sauce, shrimp and finish.
The sauce contains brandy and sherry; simmering does not guarantee all alcohol is removed. Do not ignite the sauce. Refrigerate leftovers in shallow containers within 2 hours, use within 3 days and reheat to 165°F (74°C).

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Questions about this recipe.

What is in the crawfish cream sauce?

Shallots and garlic form the base, followed by measured brandy, dry sherry, stock, cream and cooked crawfish. The liquid reduces before the cream is added, and a little butter finishes the sauce off the heat.

When should I cook the shrimp?

Cook the Cajun-seasoned shrimp near serving time, while the potatoes and sauce are ready. Cook until firm, pearly and opaque throughout and 145°F (63°C), then add lemon juice to taste.

How do I assemble the loaded potatoes?

Split and fluff the tender baked potatoes. Add about half the crawfish sauce and the cheese, then return them to the oven for 6–8 minutes to melt the cheese. Finish with the remaining sauce, cooked shrimp and green onions.

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Cuban Picadillo with Olives and Raisins

Dinner · Main Dishes

Cuban Picadillo with Olives and Raisins

A savory ground-beef skillet with onion, green pepper, tomato, olives and raisins. Simmer gently until the sauce thickens, then serve with separately cooked rice or your choice of sides.
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Prep
15 minutes
Cook
55 minutes
Total
1 hour 10 minutes
Serves
6 servings

Bring it to the table

About this recipe.

A savory ground-beef skillet with onion, green pepper, tomato, olives and raisins. Simmer gently until the sauce thickens, then serve with separately cooked rice or your choice of sides.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 3 Tbsp Vegetable Oil
  • 1 medium Yellow Onion (diced)
  • 1 Green Bell Pepper (diced)
  • 2 cloves Garlic (large, minced)
  • 2 tsp Oregano (dried)
  • ½ tsp Salt (plus more only to taste)
  • ¼ tsp Black pepper
  • 1½ lbs Ground Beef ( (ground chuck or ground sirloin))
  • 1 8-oz can Tomato sauce (can)
  • ¼ cup White Wine (dry)
  • 1/4 cup Water
  • ½ cup Green Olives (pimiento-stuffed, drained and halved)
  • ⅓ cup Raisins

Build the flavor in stages

Soften the onion and pepper first, then brown the beef before adding tomato, wine, olives and raisins. A gentle simmer brings the sauce together without drying it out.

Serve it your way

Rice is a familiar accompaniment, but vegetables or another side work too. Prepare sides separately; their ingredients and cooking times are not included below. This version includes both raisins and white wine.

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The cooking plan

How to make Cuban Picadillo with Olives and Raisins.

  1. Heat the oil in a large deep skillet or heavy saucepan over medium heat. Add the onion and green pepper and cook for 5–7 minutes, stirring, until softened. Add the garlic and oregano and stir for 30 seconds without browning the garlic.

  2. Add the ground beef and break it into small pieces with a spoon. Cook for 8–10 minutes, stirring, until browned and at least 160°F. Carefully spoon off excess fat if needed. Stir in the measured salt and pepper.

  3. Stir in the tomato sauce, white wine, water, drained olives and raisins. Bring to a gentle simmer, scraping the bottom of the pan to release any browned bits.

  4. Reduce the heat to low and partially cover. Simmer for 35–40 minutes, stirring occasionally, until the sauce thickens and the flavors come together. Add a small splash of water if it becomes dry before the simmering is complete.

  5. Taste before adding more salt because the olives and tomato sauce may already provide enough. Serve hot with separately cooked rice, vegetables or another side. Rice and side dishes are not included in the recipe quantities or timing.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Cuban Picadillo with Olives and Raisins

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A savory ground-beef skillet with onion, green pepper, tomato, olives and raisins. Simmer gently until the sauce thickens, then serve with separately cooked rice or your choice of sides.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Cuban
Ingredients Equipment Instructions Nutrition Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 3 Tbsp Vegetable Oil
  • 1 medium Yellow Onion diced
  • 1 Green Bell Pepper diced
  • 2 cloves Garlic large, minced
  • 2 tsp Oregano dried
  • ½ tsp Salt plus more only to taste
  • ¼ tsp Black pepper
  • 1½ lbs Ground Beef (ground chuck or ground sirloin)
  •  
    1 8-oz can Tomato sauce can
  • ¼ cup White Wine dry
  • ¼ cup Water
  •  
    ½ cup Green Olives pimiento-stuffed, drained and halved
  •  
    ⅓ cup Raisins

Equipment

Saucepan
Saucepan
Large skillet
Instant-read thermometer
Knife and cutting board
Spatula
Stirring spoon
Stirring spoon
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oil in a large deep skillet or heavy saucepan over medium heat. Add the onion and green pepper and cook for 5–7 minutes, stirring, until softened. Add the garlic and oregano and stir for 30 seconds without browning the garlic.
  2. Add the ground beef and break it into small pieces with a spoon. Cook for 8–10 minutes, stirring, until browned and at least 160°F. Carefully spoon off excess fat if needed. Stir in the measured salt and pepper.
  3. Stir in the tomato sauce, white wine, water, drained olives and raisins. Bring to a gentle simmer, scraping the bottom of the pan to release any browned bits.
  4. Reduce the heat to low and partially cover. Simmer for 35–40 minutes, stirring occasionally, until the sauce thickens and the flavors come together. Add a small splash of water if it becomes dry before the simmering is complete.
  5. Taste before adding more salt because the olives and tomato sauce may already provide enough. Serve hot with separately cooked rice, vegetables or another side. Rice and side dishes are not included in the recipe quantities or timing.

Nutrition

Serving: 12ozCalories: 411kcalCarbohydrates: 10gProtein: 20gFat: 31gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 81mgSodium: 744mgPotassium: 457mgFiber: 2gSugar: 1gVitamin A: 131IUVitamin C: 18mgCalcium: 48mgIron: 3mg

Notes

Timing: The listed cooking time includes softening vegetables, browning beef and the 35–40-minute simmer; it is longer than the simmer alone.
Olives and raisins: Drain the olives before adding. This version includes raisins for a sweet contrast; picadillo variations differ by cook and household.
Wine: White wine is part of this version. Simmering does not guarantee that all alcohol is removed.
Storage: Refrigerate promptly in shallow containers at 40°F or below and use within 3 days, or freeze for up to 3 months for best quality. Reheat leftovers to 165°F. Check sauce and olive labels for allergens.

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Questions about this recipe.

What gives this picadillo its sweet and salty flavor?

Pimiento-stuffed green olives bring briny flavor, while raisins add sweetness to the tomato and ground beef mixture. Taste after simmering before adding more salt because the olives and tomato sauce already contribute seasoning.

Is rice included in the recipe?

The recipe card makes the picadillo. Cook rice separately if you want to serve it alongside; rice is not included in the ingredient quantities or cooking time.

How thick should the sauce be?

Simmer gently with the pan partially covered for 35–40 minutes, stirring occasionally, until the sauce thickens around the beef. If it dries out too soon, add a small splash of water and continue simmering.

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Bagel and Cheese Bake

Breakfast

Bagel and Cheese Bake

An overnight breakfast bake with thin bagel layers, bacon, onion, Cheddar and an egg-and-milk custard.
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Prep
25 minutes
Cook
30 minutes
Refrigerate (minimum)
8 hours
Total
8 hours 55 minutes
Serves
6 generous portions

Bring it to the table

About this recipe.

An overnight breakfast bake with thin bagel layers, bacon, onion, Cheddar and an egg-and-milk custard.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • ½ Lb Bacon (diced)
  • ½ Cup Yellow Onion (chopped)
  • 3 Each Bagels (plain; each sliced horizontally into 4 thin rounds, 12 slices total)
  • 1 Cup Cheddar Cheese (shredded)
  • 12 Large Eggs (beaten)
  • 2 Cups Milk
  • 2 tsp Parsley (chopped)
  • ¼ tsp Ground Black Pepper
  • ½ Cup Parmesan Cheese (grated)

The cooking plan

How to make Bagel and Cheese Bake.

  1. Lightly grease a 9×13-inch metal baking pan or a dish specifically rated by its manufacturer for refrigerator-to-oven use. Cook the diced bacon in a skillet until crisp. Remove to paper towels; cook the onion in a little of the drippings until softened, then drain. Slice each of the 3 bagels horizontally into 4 thin rounds.

  2. Arrange 6 bagel slices in the prepared pan, trimming to fit as needed. Top with the cooked bacon, onion and Cheddar. Cover with the remaining 6 slices.

  3. Whisk the eggs, milk, parsley and pepper together. Pour evenly over the layers, gently pressing the bagels into the custard. Cover and refrigerate at least 8 hours or overnight.

  4. Heat the oven to 400°F. Uncover and bake, checking after 25–30 minutes, until the center is set and reaches 160°F on a food thermometer. Continue baking as needed; loosely cover with foil if the top browns before the center is cooked. Sprinkle with the Parmesan, let stand briefly and serve warm.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Bagel and Cheese Bake

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An overnight breakfast bake with thin bagel layers, bacon, onion, Cheddar and an egg-and-milk custard.
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Prep Time 25 minutes
Cook Time 30 minutes
Refrigerate (minimum) 8 hours
Total Time 8 hours 55 minutes
Servings: 6 generous portions
Course: Appetizer, Breakfast
Cuisine: American, American Fusion
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • ½ Lb Bacon diced
  • ½ Cup Yellow Onion chopped
  • 3 Each Bagels plain; each sliced horizontally into 4 thin rounds, 12 slices total
  • 1 Cup Cheddar Cheese shredded
  • 12 Large Eggs beaten
  • 2 Cups Milk
  • 2 tsp Parsley chopped
  • ¼ tsp Ground Black Pepper
  • ½ Cup Parmesan Cheese grated

Equipment

1 9x13 Baking Dish (The ideal size for layering and baking your casserole evenly.)
1 Large mixing bowl (For combining the egg mixture, bagels, and cheese.)
1 Whisk (Helps blend eggs, milk, and seasonings smoothly)
Chef's knife
1 Chef's knife (To slice bagels and chop any mix-ins like bacon or vegetables.)
1 Cutting board (A clean, sturdy surface for prepping your ingredients.)
1 Measuring cups & spoons (Ensures consistent flavor in the egg mixture and topping)
1 Serving Spatula (For portioning and serving the baked casserole neatly.)
1 Aluminum Foil (For covering the dish if the top is browning too quickly.)

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Lightly grease a 9×13-inch metal baking pan or a dish specifically rated by its manufacturer for refrigerator-to-oven use. Cook the diced bacon in a skillet until crisp. Remove to paper towels; cook the onion in a little of the drippings until softened, then drain. Slice each of the 3 bagels horizontally into 4 thin rounds.
    ½ Lb Bacon, ½ Cup Yellow Onion, 3 Each Bagels
  2. Arrange 6 bagel slices in the prepared pan, trimming to fit as needed. Top with the cooked bacon, onion and Cheddar. Cover with the remaining 6 slices.
    1 Cup Cheddar Cheese
  3. Whisk the eggs, milk, parsley and pepper together. Pour evenly over the layers, gently pressing the bagels into the custard. Cover and refrigerate at least 8 hours or overnight.
    12 Large Eggs, 2 Cups Milk, 2 tsp Parsley, ¼ tsp Ground Black Pepper
  4. Heat the oven to 400°F. Uncover and bake, checking after 25–30 minutes, until the center is set and reaches 160°F on a food thermometer. Continue baking as needed; loosely cover with foil if the top browns before the center is cooked. Sprinkle with the Parmesan, let stand briefly and serve warm.
    ½ Cup Parmesan Cheese

Notes

Makes six generous portions or twelve smaller portions. Three bagels cut into four thin rounds each provide the twelve slices used for the two layers. Baking time varies with pan material and the temperature of the chilled casserole; the set center and 160°F reading determine doneness. Follow your baking dish manufacturer’s instructions to avoid sudden temperature changes. The overnight refrigeration is part of the preparation time.

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Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

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Breakfast Crunchwrap Casserole

Breakfast & brunch · The Broken Scale

Breakfast Crunchwrap Casserole

A crisp tortilla shell holds sausage, scrambled eggs, hash brown patties, cheddar, and a tangy salsa-sour cream sauce.

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Prep
20 minutes
Cook
55 minutes
Total
1 hour 15 minutes
Serves
6 people
Breakfast Crunchwrap Casserole

Breakfast Crunchwrap Casserole, additional photo 1Breakfast Crunchwrap Casserole, additional photo 2
Open a photo for a closer look.

Bring breakfast to the table

A crisp shell. A full breakfast inside.

Sausage, eggs, hash brown patties, and cheddar fill a tortilla-lined baking dish. The salsa-sour cream sauce goes both inside the casserole and alongside it for serving.

Before you start

The ingredients that make it work.

Start with crisp hash browns

Cook the frozen patties according to their package directions before building the casserole. They go above the eggs, sauce, and first layer of cheese.

Keep the butter amounts separate

The melted butter greases the dish and brushes the tortilla top. A separate tablespoon is used to scramble the eggs.

Save sauce for the table

Mix the salsa, sour cream, and chopped pickled jalapeños, then reserve half. The other half goes into the filling.

The full recipe below has the quantities and serving adjustments.

The cooking plan

How it comes together.

  1. Cook the fillings first.

    Bake the hash brown patties, brown and drain the sausage, and scramble the eggs before assembling.

  2. Line and fill the dish.

    Overlap five tortillas in the greased 9×13-inch dish, leaving them hanging over the sides. Add the sausage, eggs, filling sauce, cheese, and hash browns in the order shown in the recipe.

  3. Fold the top closed.

    Place the sixth tortilla in the center, fold the overhanging edges over it, and brush the top with the reserved melted butter.

  4. Bake and serve.

    Bake at 375°F until golden and the center reaches the temperature specified in the full recipe. Let stand briefly, then cut and serve with the reserved sauce.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Breakfast Crunch Wrap Casserole

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A tortilla-wrapped breakfast casserole with hash brown patties, pork sausage, scrambled eggs, cheddar, and a salsa-sour cream sauce.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 6 people
Course: Breakfast
Cuisine: Tex-Mex
Ingredients Equipment Instructions Notes

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Ingredients
  

  • 10 Hash Browns frozen patties
  • 1 Lb Breakfast Sausage pork sausage roll
  • ⅓ Cup Salsa jarred, plus more for serving
  • ⅔ Cup Sour Cream
  • 1 Tbsp Jalapeno Peppers pickled, finely chopped
  • 3 Tbsp Butter melted, divided
  • 6 Flour Tortillas 12"
  • 1 Tbsp Butter
  • 10 Large Eggs
  • 1 Tbsp Water
  • 1 tsp Kosher Salt
  • ½ tsp Ground Black Pepper freshly ground
  • 2 Cups Cheddar Cheese shredded

Equipment

1 9×13-inch baking dish
1 Baking sheet
1 Large skillet
1 Mixing bowl and whisk
1 Pastry brush
1 Food thermometer

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Cook the frozen hash brown patties on a baking sheet according to their package directions until crisp, turning if instructed. The original oven method is 425°F (220°C) for about 20–25 minutes. Reduce the oven to 375°F (190°C) for the casserole.
    10 Hash Browns
  2. While the patties bake, cook the pork sausage in a skillet, breaking it into crumbles, until cooked through and 160°F (71°C), about 5–7 minutes. Drain the excess fat.
    1 Lb Breakfast Sausage
  3. Mix the salsa, sour cream, and chopped pickled jalapeños. Reserve half for serving; use the other half inside the casserole.
    ⅔ Cup Sour Cream, 1 Tbsp Jalapeno Peppers, ⅓ Cup Salsa
  4. Brush the bottom and sides of a 9×13-inch dish with 1 tablespoon of the 3 tablespoons melted butter. Arrange five tortillas so they overlap across the base and hang over the sides. Spread the sausage evenly over them.
    3 Tbsp Butter, 6 Flour Tortillas
  5. Melt the separate 1 tablespoon butter in a nonstick skillet. Whisk the eggs, water, salt, and pepper together, then scramble over medium heat until set with no liquid egg remaining. Spread over the sausage.
    1 Tbsp Butter, 10 Large Eggs, 1 Tbsp Water, 1 tsp Kosher Salt, ½ tsp Ground Black Pepper
  6. Spread the filling half of the sauce over the eggs, then add ¾ cup cheddar. Arrange the cooked hash brown patties over the cheese, then sprinkle with the remaining 1¼ cups cheddar. Place the sixth tortilla in the center. Fold the overhanging tortillas over it to enclose the filling. Brush the top with the remaining 2 tablespoons melted butter.
    ⅔ Cup Sour Cream, 2 Cups Cheddar Cheese
  7. Bake at 375°F (190°C) until the tortilla top is golden and the center reaches 165°F (74°C), about 25–30 minutes; allow longer if needed. Let stand briefly, then cut and serve from the dish with the reserved sauce and extra salsa.
    ⅓ Cup Salsa

Notes

Use 3 tablespoons melted butter for the dish and tortilla top: 1 tablespoon to grease the dish and 2 tablespoons to brush the folded tortillas. The separate 1 tablespoon butter is for scrambling eggs. Cook and assemble just before baking for the crispest tortillas. Timing is approximate.

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Cooking temperatures follow FoodSafety.gov guidance.

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A couple of useful answers.

What size tortillas does this use?

The recipe uses six 12-inch flour tortillas: five to line the baking dish and one to help close the top.

Does all the sauce go inside?

No. Reserve half of the salsa-sour cream mixture for serving, and use the other half in the casserole.

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NYC Deli Style Bacon, Egg, and Cheese Sandwich

Breakfast · Brunch Dishes

NYC Deli Style Bacon, Egg, and Cheese Sandwich

Crisp bacon, folded eggs, and melted American cheese fill butter-toasted Kaiser rolls for a hearty breakfast sandwich.
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Prep
5 minutes
Cook
15 minutes
Total
20 minutes
Serves
2 sandwiches

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About this recipe.

Crisp bacon, folded eggs, and melted American cheese on butter-toasted Kaiser rolls. Makes two sandwiches.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 4 Strips Bacon
  • 2 Kaiser Rolls (sliced in half horizontally)
  • 4 Tbsp Unsalted Butter (divided)
  • 4 Large Eggs (lightly whisked)
  • 4 Slices American Cheese
  • Ketchup (optional, to taste)

Jump to Recipe

NYC deli style breakfast sandwich

Cook one egg portion at a time

Each sandwich gets half the eggs, two bacon strips, and two slices of cheese. Gentle heat helps the eggs set while the cheese melts.

Egg cooking guidance follows FoodSafety.gov.

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The cooking plan

How to make NYC Deli Style Bacon, Egg, and Cheese Sandwich.

  1. Cook the bacon in a skillet over medium heat, turning occasionally, until crisp and cooked through, about 8–10 minutes. Transfer to paper towels to drain.

  2. Melt 2 tablespoons butter in a nonstick skillet or griddle over low to medium-low heat. Toast the cut sides of both split Kaiser rolls until lightly golden, about 3 minutes. Set aside.

  3. For each sandwich, melt 1 tablespoon butter over medium-low heat. Add half the whisked eggs. Gently lift the set edges and tilt the pan so uncooked egg flows underneath. Cook until set with no liquid egg remaining. Place one cheese slice, two cooked bacon strips, and another cheese slice over half the eggs, then fold the other half over. Continue briefly over low heat to melt the cheese and ensure the egg center reaches 160°F (71°C). Place on one toasted roll and add its top. Repeat for the second sandwich.

  4. Serve warm with ketchup to taste. If desired, wrap the fully cooked sandwiches in foil for 1–2 minutes to soften the rolls and help the cheese melt, then unwrap and serve.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

NYC Deli Style Bacon, Egg, and Cheese Sandwich

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Crisp bacon, folded eggs, and melted American cheese on butter-toasted Kaiser rolls. Makes two sandwiches.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 2 sandwiches
Course: Breakfast
Cuisine: American, New York City
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 4 Strips Bacon
  • 2 Kaiser Rolls sliced in half horizontally
  • 4 Tbsp Unsalted Butter divided
  • 4 Large Eggs lightly whisked
  • 4 Slices American Cheese
  • Ketchup optional, to taste

Equipment

1 Skillet or griddle
1 Spatula
1 Mixing bowl and whisk
1 Bread Knife

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Cook the bacon in a skillet over medium heat, turning occasionally, until crisp and cooked through, about 8–10 minutes. Transfer to paper towels to drain.
    4 Strips Bacon
  2. Melt 2 tablespoons butter in a nonstick skillet or griddle over low to medium-low heat. Toast the cut sides of both split Kaiser rolls until lightly golden, about 3 minutes. Set aside.
    4 Tbsp Unsalted Butter, 2 Kaiser Rolls
  3. For each sandwich, melt 1 tablespoon butter over medium-low heat. Add half the whisked eggs. Gently lift the set edges and tilt the pan so uncooked egg flows underneath. Cook until set with no liquid egg remaining. Place one cheese slice, two cooked bacon strips, and another cheese slice over half the eggs, then fold the other half over. Continue briefly over low heat to melt the cheese and ensure the egg center reaches 160°F (71°C). Place on one toasted roll and add its top. Repeat for the second sandwich.
    4 Tbsp Unsalted Butter, 4 Large Eggs, 4 Slices American Cheese
  4. Serve warm with ketchup to taste. If desired, wrap the fully cooked sandwiches in foil for 1–2 minutes to soften the rolls and help the cheese melt, then unwrap and serve.
    Ketchup

Notes

The 4 tablespoons butter are divided: 2 tablespoons for toasting both rolls and 1 tablespoon for each egg portion. Each sandwich gets two eggs, two bacon strips, and two cheese slices. Timing is approximate; cook the eggs until set before wrapping.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

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