One Sweet Appetite

Slow Cooker Mashed Potatoes

Jesseca — Sat, 07 Nov 2026 22:11:25 +0000

These Crockpot Mashed Potatoes are about to make your holiday cooking a whole lot easier. No boiling potatoes, no babysitting a pot on the stove, and one less thing competing for burner space. Just toss everything in the slow cooker and let it do the work. A little sour cream, cream cheese, and butter make these potatoes extra creamy, with just the right amount of garlic flavor. Perfect for Thanksgiving, Sunday dinner, or anytime you need an easy side dish that everyone will love.

Why You’ll Love These Slow Cooker Mashed Potatoes

No boiling required. The potatoes cook right in the slow cooker, so there’s no need to boil a big pot of water or drain hot potatoes.
Extra creamy and flavorful. Sour cream, cream cheese, and butter make these garlic mashed potatoes rich, fluffy, and full of flavor.
Perfect for Thanksgiving. Free up valuable stovetop space for gravy, stuffing, and all your other holiday side dishes.
Easy to make ahead. Prepare these slow cooker mashed potatoes up to two days in advance and reheat when you’re ready to serve.
Great for feeding a crowd. Made with 5 pounds of potatoes, this easy mashed potato recipe is perfect for holiday gatherings, potlucks, and family dinners.

Jesseca’s Recipe Review

I’ve made a lot of mashed potatoes over the years, and one thing I’ve learned is that you don’t need a complicated recipe to get them right. What I love about this slow cooker version is that the potatoes cook right in the Crockpot, leaving my stove free for everything else.

Best Potatoes For Mashing

When it comes to choosing the best ingredients for slow cooker mashed potatoes, the type of potato makes a big difference! I prefer russet potatoes because their high starch content gives you light, fluffy mashed potatoes that soak up all that butter and cream cheese.

Yukon Gold potatoes are another great option if you prefer a naturally buttery flavor and a slightly denser, creamier texture. You can even use a mix of russets and Yukon Golds for the best of both worlds!

I’d skip red potatoes for this recipe. Their waxy texture makes them better suited for roasting or potato salads, and they won’t give you quite the same fluffy results.

Tips for the Best Slow Cooker Mashed Potatoes

Cut the potatoes evenly. Aim for 1-inch cubes so everything cooks at the same rate. Larger pieces can take longer to soften, especially in the center of the slow cooker.
Don’t add too much water. You only need 1 cup! The potatoes release moisture as they cook, so there’s no need to cover them with liquid like you would when boiling.
Check for tenderness before mashing. Start checking around 4 hours, but don’t rush it. The potatoes should practically fall apart when pierced with a fork. Check a few pieces from the center, too!
Don’t overmix! This is my biggest mashed potato tip. Use a handheld potato masher and stop once they’re creamy. A blender or food processor can turn them gummy.

Frequently Asked Questions

Do you need to boil potatoes before putting them in the slow cooker?

Nope! That’s one of my favorite things about this recipe. The raw potatoes cook directly in the Crockpot with a small amount of water. After about 4–5 hours on HIGH, they’ll be tender enough to mash right in the slow cooker.

Can I double this slow cooker mashed potatoes recipe?

You can, but you’ll need a larger slow cooker or two separate Crockpots. This recipe already uses 5 pounds of potatoes and is designed for a 6-quart or larger slow cooker. Make sure you stay within your slow cooker’s recommended fill limits and allow extra cooking time if needed.

How do you keep mashed potatoes from drying out in the Crockpot?

Keep the lid on as much as possible to hold in moisture. If the potatoes start to thicken while staying warm, gently stir in a splash of warm milk or a little melted butter. For the best texture, I recommend serving them within 1–2 hours of finishing.

Storage and Reheating Instructions

Have leftovers? Good news! They store and reheat beautifully, so you can enjoy creamy mashed potatoes for days.

Refrigerator: Store leftover mashed potatoes in an airtight container in the refrigerator for up to 3–4 days. Refrigerate promptly in shallow containers so they cool quickly.
Freezer: Thanks to the butter, sour cream, and cream cheese, these mashed potatoes freeze well! Transfer cooled potatoes to freezer-safe containers or bags and freeze for up to 2 months for the best texture. Thaw overnight in the refrigerator before reheating.
Reheating: My favorite way to reheat mashed potatoes is in a covered baking dish at 350°F until heated through to 165°F. You can also use the microwave, stirring occasionally for even heating. Add a splash of warm milk or a little butter to bring back that creamy consistency.

Reheating tip: USDA recommends reheating refrigerated mashed potatoes to 165°F in the oven, microwave, or on the stovetop before transferring them to a preheated slow cooker. Once hot, keep them at 140°F or above for serving. Read USDA’s reheating guidance.

Crockpot Mashed Potatoes

Creamy slow cooker mashed potatoes made with garlic, sour cream, cream cheese, and butter. The potatoes cook directly in the Crockpot. No stovetop boiling needed.

Course Side Dish

Cuisine American

Keyword slow cooker mashed potatoes

Cook Time 4

Servings

Calories 261kcal

Author Jesseca

Ingredients

5 pounds russet potatoes peeled and cut into 1-inch cubes
3 garlic cloves peeled
1 cup water
1 cup sour cream
4 ounces cream cheese softened and cubed
¼ cup butter
2 teaspoons onion powder
½ cup milk warmed, plus more as needed
Salt and black pepper to taste

Instructions

Place the potatoes, garlic, and water in a 6-quart or larger slow cooker, following the manufacturer’s fill limits.
Cover and cook on HIGH for approximately 4–5 hours. Start checking around 4 hours. The potatoes should be very tender and mash easily, including those in the center.
Carefully scoop out any pooled cooking liquid and reserve it, keeping the potatoes and garlic in the slow cooker.
Add the sour cream, cream cheese, butter, and onion powder. Gently mash until combined, taking care not to overmix.
Gradually stir in the warm milk, adding only as much of the ½ cup as needed. For thinner potatoes, add a little more warm milk or reserved cooking liquid.
Taste and season with salt and pepper. Serve immediately, or cover and switch to the setting needed to keep the potatoes at 140°F or above.

Video

Notes

Keeping warm: For best texture, plan to serve within 1–2 hours. Stir occasionally and add a splash of warm milk if the potatoes thicken.
Make ahead: Refrigerate the finished potatoes promptly in shallow, covered containers for up to two days. Reheat in the oven, microwave, or on the stovetop to 165°F before transferring to a preheated slow cooker for serving.
Avoid gummy potatoes: Use a potato masher and mix gently. Do not use a blender or food processor.

Nutrition

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Slow Cooker Chicken and Gravy

Jesseca — Wed, 14 Oct 2026 16:47:42 +0000

This Crockpot Chicken and Gravy could not be easier to make. Just a few minutes of prep, a handful of pantry staples, and you’ve got tender, shredded chicken covered in the creamiest, most delicious gravy. We’ve made this exact version three times now, and I honestly wouldn’t change a thing. It’s quick to throw together, full of flavor, and SO good served over a big scoop of mashed potatoes.

What Makes This Chicken and Gravy a Win

I grew up eating a version of this recipe. My mom would toss chicken breasts into the slow cooker with a can of cream of chicken soup, and that was it. And honestly? It was good! But this version takes that same easy dinner and gives it a little extra love. A few simple additions make a big difference in flavor without adding much extra work.

Minimal prep: Just 5 minutes to get everything into the slow cooker. No chopping, browning, or extra dishes.
Better flavor: Chicken gravy mix and a few pantry seasonings turn basic cream of chicken soup into a rich, savory gravy.
Extra creamy: A little sour cream stirred in at the end gives the gravy a smooth, creamy finish.
Easy to serve: Spoon it over mashed potatoes, rice, or egg noodles for a filling dinner with almost no effort.

I love that this recipe keeps everything simple without sacrificing flavor. It’s the kind of dinner I can throw together on a busy afternoon, forget about for a few hours, and have ready when everyone starts asking what’s for dinner. And anything that tastes this good with mashed potatoes is a win in my book.

Jesseca’s Recipe Review

Confession time. I actually hated this dinner growing up. It was my sister’s favorite, which meant we ate it ALL the time. Turns out, I didn’t hate chicken and gravy. I just needed a little more seasoning! This version has completely changed my mind, and I finally understand why my sister loved it so much. It’s creamy, cozy, and the ultimate comfort food.

Tip from Jesseca:

If you’re using chicken breasts, keep an eye on the cooking time. They’re leaner than thighs and can become dry if left in the slow cooker too long.

Crockpot Chicken And Gravy Ingredients

Nothing fancy here! Just a few pantry staples and some chicken. Most of these ingredients are things I already keep on hand, which makes this an easy dinner to throw together without a special trip to the grocery store.

Chicken: I actually prefer boneless, skinless chicken thighs because they’re a little more forgiving in the slow cooker and don’t dry out as quickly. Chicken breasts work great too, especially with all that gravy keeping things nice and saucy.
Cream of Chicken Soup: One 10.5-ounce can creates the creamy base for the gravy. No need to dilute it!
Chicken Gravy Mix: One 0.87-ounce packet adds a rich, savory flavor without having to make gravy from scratch.
Garlic and Onion Powder: These pantry staples add flavor without any chopping or extra prep.
Poultry Seasoning: Just a little adds that classic, herby flavor you expect from a comforting chicken dinner.
Black Pepper: Balances out the richness of the gravy.
Chicken Broth: Helps thin the sauce to the right consistency. I recommend low-sodium since the soup and gravy mix already contain salt.
Sour Cream: My favorite finishing touch! Stir it in at the end for a smooth, creamy gravy with just a little tang.

Substitutions and Variations

This recipe is pretty simple as written, but there are a few easy swaps you can make depending on what you have in the kitchen. Here’s what I’d recommend:

Cream of Mushroom Soup: Out of cream of chicken? Cream of mushroom works as a substitute. It will give the gravy a slightly earthier flavor.
Greek Yogurt: Plain, full-fat Greek yogurt can replace the sour cream. Stir it in at the very end, with the heat off, to help prevent curdling.
Add Vegetables: Stir in frozen peas and carrots during the last 20–30 minutes of cooking for a little extra color and an easy way to add veggies.
Make It Extra Creamy: For a richer gravy, stir in an extra tablespoon or two of sour cream before serving.

One thing I wouldn’t change? The chicken gravy packet. It’s such an easy way to add flavor without extra work, and it makes a big difference compared to using cream of chicken soup alone. I tested a few versions without it and they just weren’t the same.

Chicken Thighs Vs Chicken Breast In The Slow Cooker

Both chicken thighs and chicken breasts work great in this recipe, but I have a slight preference for thighs. They have a little more fat, which helps keep the meat tender and juicy during those longer cooking times. They’re also more forgiving if dinner ends up sitting in the slow cooker a little longer than planned.

Chicken breasts are a great option too! They’re leaner and shred beautifully into the gravy, but they can dry out if overcooked. If you’re using breasts, I recommend checking them around the 4-hour mark on LOW. Once they reach an internal temperature of 165°F and shred easily, they’re ready to go.

My pick? Chicken thighs if I want a little more flexibility with cooking time, but honestly, you can’t go wrong with either. That creamy gravy makes both delicious!

What to Serve With Crockpot Chicken and Gravy

If you ask me, mashed potatoes are the obvious choice here. There’s just something about a big scoop of creamy potatoes covered in chicken and gravy that makes the whole meal feel extra cozy. But there are plenty of other delicious ways to serve it!

Mashed Potatoes: My personal favorite! They’re perfect for soaking up all that extra gravy.
Rice: White or brown rice makes an easy, budget-friendly option.
Egg Noodles: Toss the shredded chicken and gravy with cooked egg noodles for a simple, comforting dinner.
Biscuits: Serve over warm, fluffy [olive oil drop biscuits] or [homemade biscuits]. You won’t want to waste a drop of that gravy!
Vegetables: Steamed green beans, roasted broccoli, or buttery peas are great for balancing out the richness.

My favorite combination? A big pile of mashed potatoes, plenty of chicken and gravy, and a side of green beans. Nothing fancy, just a really good homemade dinner.

Tips For The Best Chicken and Gravy

– Don’t add extra liquid. Half a cup of chicken broth might not look like enough, but the chicken releases moisture as it cooks. Adding too much broth can leave you with watery gravy.

– Watch the cooking time. Chicken breasts can dry out in the slow cooker, even when they’re covered in sauce. Start checking around 4 hours on LOW, or earlier if your slow cooker runs hot. The chicken should reach 165°F and shred easily.

– Add the sour cream at the end. Turn the slow cooker to WARM or OFF before stirring it in. This helps keep the gravy smooth and creamy instead of separating.

– Fix gravy that’s too thin. If the gravy isn’t as thick as you’d like, mix 1 tablespoon of cornstarch with 1 tablespoon of cold water. Stir it into the hot gravy and cook on HIGH until thickened. Do this before adding the sour cream.

– Shred the chicken right in the gravy. No need to dirty another bowl! Use two forks to pull the chicken apart directly in the slow cooker, then give everything a good stir so every bite gets coated.

Frequently Asked Questions

Can I use frozen chicken in the slow cooker?

I recommend thawing your chicken completely before adding it to the slow cooker. Frozen chicken can take too long to reach a safe temperature, so starting with thawed chicken is the safest option.

Can I make this without cream of chicken soup?

Yes! You can make a quick substitute using butter, flour, chicken broth, and milk to create a creamy sauce. Just keep in mind that the flavor and consistency may be slightly different from the original recipe.

Can I leave the chicken whole instead of shredding it?

Absolutely! If you prefer serving whole chicken breasts or thighs, there’s no need to shred them. Just spoon that creamy gravy over the top when you’re ready to eat.

Can I double this recipe?

Yes, as long as your slow cooker is large enough! Make sure it isn’t more than about two-thirds full and allow extra cooking time if needed. Always check that the chicken reaches an internal temperature of 165°F.

Storage and Reheating Instructions

One of the best things about this recipe? The leftovers are just as delicious! The chicken stays coated in that creamy gravy, making it easy to reheat for a quick lunch or dinner later in the week.

Refrigerator: Let the chicken and gravy cool slightly, then transfer to an airtight container. Refrigerate within 2 hours of cooking and store for up to 3 to 4 days.
Freezer: Store in a freezer-safe container for up to 3 months. Because the gravy contains sour cream, it may separate slightly when thawed, but a good stir while reheating should help bring it back together.
Reheating: Warm leftovers in a saucepan over medium-low heat, stirring occasionally until heated through to 165°F. Add a splash of chicken broth if the gravy has thickened too much. For individual portions, microwave in 30-second intervals, stirring between each, until hot.

Jess’s Tip: If you’re making this specifically for the freezer, leave out the sour cream and stir it in after reheating. This helps keep the gravy smooth and creamy.

Crockpot Chicken and Gravy

This easy Crockpot Chicken and Gravy is the ultimate comfort food dinner! Tender, slow-cooked chicken is shredded into a rich, creamy gravy made with simple pantry staples. Serve it over mashed potatoes, rice, or egg noodles for a delicious dinner with just 5 minutes of prep

Course Dinner

Cuisine American

Keyword slow cooker chicken and gravy

Prep Time 5

Servings

Calories 254kcal

Author Jesseca

Ingredients

2 lbs boneless skinless chicken breasts or thighs
1 (10.5 oz) can cream of chicken soup
1 (0.87 oz) packet chicken gravy mix
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon poultry seasoning
¼ teaspoon black pepper
½ cup chicken broth preferably low-sodium
⅓ cup sour cream added at the end

Instructions

Place the chicken breasts or thighs in the bottom of a 4- to 6-quart slow cooker, arranging them in an even layer.
In a medium mixing bowl, whisk together the cream of chicken soup, chicken gravy mix, garlic powder, onion powder, poultry seasoning, black pepper, and chicken broth until well combined.
Pour the gravy mixture evenly over the chicken, making sure each piece is coated.
Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours, until the chicken reaches an internal temperature of 165°F and is tender enough to shred. Cooking times will vary depending on your slow cooker and the thickness of the chicken.
Use two forks to shred the chicken directly in the slow cooker. Stir to coat the shredded chicken with the gravy.
Turn the slow cooker to WARM or OFF. Stir in the sour cream until completely incorporated and the gravy is smooth and creamy.
Spoon the chicken and gravy over mashed potatoes, rice, egg noodles, or biscuits. Enjoy!

Notes

Chicken thighs vs. breasts: I prefer boneless, skinless chicken thighs because they stay juicy and are more forgiving during longer cooking times. Chicken breasts work great too, but be careful not to overcook them.
Gravy consistency: The chicken releases liquid as it cooks, so there’s no need to add extra broth. If the gravy is too thin, mix 1 tablespoon cornstarch with 1 tablespoon cold water. Stir into the hot gravy and cook on HIGH until thickened, before adding the sour cream.
Sour cream: Always add the sour cream at the end to prevent the gravy from separating.
Storage: Refrigerate leftovers in an airtight container for up to 3–4 days or freeze for up to 3 months for best quality.

Nutrition

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Pumpkin Cream Cheese Muffins

Jesseca — Tue, 29 Sep 2026 21:14:45 +0000

These pumpkin cream cheese muffins pair soft, warmly spiced pumpkin muffins with a sweet vanilla cream cheese center for a homemade treat inspired by Starbucks. They were such a hit that my husband kept reaching for “just one more” before finally asking me to take the leftovers to our neighbors. He said his willpower didn’t stand a chance.

Why You’ll Love These Pumpkin Cream Cheese Muffins

If Starbucks pumpkin muffins are part of your fall routine, you’ll understand why I wanted to make a batch at home. Soft pumpkin muffins with a sweet cream cheese center are hard to resist with a morning coffee.

Soft and tender: Pumpkin purée and oil give the muffins a moist crumb.
Cozy fall flavor: Brown sugar, pumpkin spice, cinnamon, and vanilla.
Sweet cream cheese filling: A creamy center baked right into each muffin.
Simple preparation: Whisk, fold, and fill—no complicated techniques.

A zip-top bag with the corner snipped makes adding the filling easy. Pipe a little into each muffin, leave a dollop showing on top, and they’re ready for the oven.

Jesseca’s Recipe Review

While testing the soft, tender texture was my favorite part of the first batch, so I kept the oil and pumpkin amounts the same when revising the recipe. The changes focus on what I wanted more of: warm spice, vanilla, and a sweeter cream cheese center.

Tip from Jesseca:

Check for doneness in the pumpkin portion of the muffin. Poking the toothpick through the cream cheese can make a baked muffin look underdone.

Key Ingredients for Starbucks Pumpkin Cream Cheese Muffins

You’ll find the full ingredient list and measurements in the recipe card. Here are a few things to keep in mind:

Pumpkin purée: Choose plain pumpkin purée, not pumpkin pie filling, which already contains sugar and spices.
Cream cheese: Use full-fat block cream cheese and soften it before mixing for a smooth filling.
Pumpkin pie spice and cinnamon: The spice blend brings classic fall flavor, while a little extra cinnamon adds warmth.
Vegetable oil: This helps give the muffins the soft, moist texture I loved in the first batch.
All-purpose flour: Spoon it into your measuring cup and level it off. Scooping directly from the bag can pack in too much flour.

Substitutions and Variations

A few options to consider if you’re working with what’s in the pantry or want to add your own touch. These variations haven’t been tested with this recipe yet.

Oil: Canola oil is a neutral-flavored alternative to vegetable oil.
Pumpkin pie spice: Out of the blend? For the 2 teaspoons called for, try 1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, and ¼ teaspoon cloves. Keep the additional ½ teaspoon cinnamon in the recipe.
Pumpkin seed topping: Sprinkle chopped pepitas around the cream cheese before baking for a little crunch and a Starbucks-inspired finish.

For the most predictable results, stick with all-purpose flour and full-fat block cream cheese. Gluten-free flour and dairy-free cream cheese would need separate testing.

How To Tell When They’re Done

The cream cheese center can leave a toothpick creamy even when the muffin is baked, Check the pumpkin portion instead, inserting the toothpick between the filling and the edge of the muffin.

– Look for a clean toothpick or a few moist crumbs. Wet pumpkin batter means they need more time.
– Gently press the muffin top beside the filling. It should feel set and spring back lightly.
– Check the cream cheese. They will look set but can still be soft. It doesn’t need to become firm or brown.

Start checking at 18 minutes. If needed, bake for another 2 minutes and check again. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack; the filling will firm up more as it cools.

Tips For Perfect Muffins

Soften the cream cheese first. It should mix easily with a spoon. Cold cream cheese can leave lumps in the filling.

Fold gently. Stop mixing once no dry pockets of flour remain. A few lumps are fine—keep the stirring light for tender muffins.

Leave room for the filling. Fill the liners about three-quarters full with batter before adding the cream cheese to help prevent overflow.

Keep the piping bag near the surface. Insert the tip just beneath the batter, then squeeze while lifting upward to leave a visible cream cheese center.

Cool before cutting. Give the muffins at least 15 minutes to cool so the filling has time to set and the crumb is easier to slice.

Frequently Asked Questions

Do these taste like Starbucks pumpkin cream cheese muffins?

They’re inspired by the same combination of spiced pumpkin and sweet cream cheese. This version skips the pepita topping and isn’t intended to be an exact copy.

Do I need a piping bag for the filling?

No! A zip-top bag with a corner snipped off works well. Keep the opening just beneath the batter’s surface, then squeeze gently while lifting upward.

Why did my cream cheese filling sink?

Piping too deeply can place the filling near the bottom. A filling that’s too loose may also sink, so use softened block cream cheese and measure the milk carefully.

Can I use homemade pumpkin purée?

This recipe was developed with canned pumpkin. Homemade purée can vary in moisture and hasn’t been tested here, so canned is the more predictable choice.

Can I use cream cheese spread from a tub?

Stick with full-fat block cream cheese for this recipe. Tub-style spreads can have a different consistency and may change how the filling bakes.

Can I make mini or jumbo muffins?

Those sizes haven’t been tested yet. They’ll need different baking times, so use a standard muffin pan for the most predictable results.

How to Store Pumpkin Cream Cheese Muffins

Refrigerator: Because of the cream cheese filling, store these muffins in the fridge rather than on the counter. Let them cool, then place them in an airtight container and enjoy within 3 days. Refrigerate within 2 hours of baking.
Freezer: For longer storage, wrap cooled muffins individually and place them in a freezer bag or airtight container. Thaw overnight in the refrigerator. Wrapping them separately makes it easy to grab just what you need.
Serving: Enjoy chilled, or microwave an unwrapped muffin in short 10-second bursts until lightly warmed. Check the center before taking a bite. The cream cheese can heat up quickly!

Pumpkin Cream Cheese Muffins (Starbucks-Inspired)

Soft pumpkin muffins flavored with warm spices and brown sugar, with a sweet vanilla cream cheese center. These homemade muffins are inspired by the coffee-shop favorite and make a delicious fall breakfast or afternoon treat.

Course Breakfast

Cuisine American

Keyword pumpkin cream cheese muffins

Prep Time 20

Cook Time 25

Servings

Calories 279kcal

Author Jesseca

Ingredients

Pumpkin Muffins

1¾ cups all-purpose flour spooned into the measuring cup and leveled
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
½ teaspoon ground cinnamon
½ teaspoon salt
¾ cup packed light brown sugar
¼ cup granulated sugar
1¼ cups plain pumpkin purée not pumpkin pie filling
2 large eggs
⅓ cup vegetable oil
2 teaspoons vanilla extract

Cream Cheese Filling

6 ounces full-fat block cream cheese softened
¼ cup granulated sugar
1½ teaspoons all-purpose flour
1½ teaspoons milk
1 teaspoon vanilla extract

Instructions

Preheat the oven to 350°F with a rack in the center. Line a standard muffin pan with paper liners.
Beat the softened cream cheese and ¼ cup granulated sugar until smooth. Mix in the flour, milk, and vanilla until combined. Transfer to a piping bag or zip-top bag and set aside while you prepare the batter.
In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
In a large bowl, whisk together the brown sugar, granulated sugar, pumpkin purée, eggs, oil, and vanilla until well combined.
Add the dry ingredients to the wet ingredients. Fold gently with a rubber spatula just until no dry pockets of flour remain. Do not overmix.
Divide the batter among the prepared liners, filling each about three-quarters full before adding the filling. If your pan’s cups are smaller, use additional lined wells in a second pan rather than overfilling.
Snip the end of the piping bag or a corner of the zip-top bag. Insert the opening just beneath the surface of the batter in the center of each muffin. Squeeze gently while lifting upward, leaving a visible dollop on top. Divide all the filling evenly among the muffins; avoid piping it near the bottom.
Bake for approximately 18–25 minutes, beginning to check at 18 minutes. The muffin tops should feel set, and a toothpick inserted into the pumpkin portion, away from the cream cheese, should come out clean or with a few moist crumbs—not wet batter. The filling should look set rather than liquid.
Let the muffins cool in the pan for 5 minutes, then carefully transfer them to a wire rack. Cool for at least 10 more minutes before serving; the filling will be hot straight from the oven.

Video

Notes

Use plain pumpkin purée. Pumpkin pie filling contains added sugar and spices.
Keep the piping opening near the top of the batter to create a visible cream cheese center.

Nutrition

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McGriddle Waffles

Jesseca — Thu, 17 Sep 2026 13:04:00 +0000

These McGriddle waffles have earned a permanent spot in our freezer. Made with maple-flavored waffles, sausage, and melted cheese, they’re easy to wrap individually and reheat whenever we need a quick breakfast on a busy morning. I usually make a full batch at once so we always have something homemade ready to grab and go.

The Freezer Breakfast Worth Waking Up For

These McGriddle waffles give you that sweet and savory breakfast combination without assembling individual sandwiches. The sausage and cheddar are folded right into the Bisquick batter, while a drizzle of maple syrup cooks into each waffle for a little sweetness in every bite.

I especially love making a batch for the freezer. The mini size makes them easy to store, reheat, and grab on mornings when sitting down to a full breakfast is not going to happen.

Everything is built right in. Each waffle is filled with sausage, cheese, and maple flavor, so you don’t need to cook or add anything else.
They start with a shortcut. Bisquick keeps the ingredient list short and makes the batter quick to prepare.
Sweet meets savory. Brown sugar and maple syrup balance the salty sausage and cheddar without making the waffles feel overly sweet.
They’re freezer-friendly. Make them when you have time, freeze them individually, and reheat only what you need.
The mini size is convenient. They’re easy to portion, pack, and eat on the go.

Jesseca’s Recipe Review

These taste like a McGriddle and a cheesy sausage waffle had the best possible breakfast mash-up. I love that the sausage, cheddar, and maple flavor are already baked into every bite, but the fact that I can keep a batch in the freezer is what makes this recipe a repeat for us.

Tip from Jesseca:

Drizzle the maple syrup toward the center of the batter, leaving about 1/2 inch around the edge. It will spread as the waffle cooks, and keeping it away from the sides prevents sticky syrup from bubbling out of the waffle maker.

McGriddle Waffle Ingredients

The ingredient list is short thanks to a box of Bisquick. Sausage and cheddar bring the savory breakfast flavor, while brown sugar and maple syrup add the sweetness that makes these taste like a McGriddle.

Bisquick: Original Bisquick Pancake and Baking Mix creates the base of the waffle batter and keeps the prep simple.
Milk: Adds moisture and helps create a smooth, pourable batter. Regular dairy milk works best, but an unsweetened nondairy milk should also work.
Eggs: Bind the ingredients together and give the waffles structure.
Vegetable oil: Keeps the inside tender while helping the outside turn golden. Canola oil or another neutral-flavored oil can be substituted.
Brown sugar: A small amount sweetens the batter and adds a subtle caramel flavor. Light or dark brown sugar will work.
Breakfast sausage: Cook and crumble the sausage into fairly small pieces before measuring. Be sure to drain away any excess grease so the waffles don’t become heavy or oily.
Cheddar cheese: Shredded cheddar adds a salty, cheesy bite that balances the maple flavor. Mild, medium, or sharp cheddar can be used depending on how pronounced you want the cheese to taste.
Maple syrup: The syrup is drizzled directly over the batter inside the waffle maker, creating little pockets of maple flavor as it cooks. I tested both pure maple syrup and regular pancake syrup, and either works well.

Easy Ways to Change Them Up

Once you have the basic waffle recipe down, it’s easy to adjust the flavors using ingredients you already have. Keep the total amount of meat and cheese close to the original recipe so the waffle maker can still close properly.

Use another pancake mix: Bisquick is the mix I tested, but another complete pancake or baking mix should work. Prepare two cups of the mix according to the package’s waffle directions, then fold in the brown sugar, sausage, and cheese. Waffle batter often uses different amounts of liquid and oil than pancake batter, so be sure to follow the waffle instructions when available.
Use bacon: Replace the sausage with one cup of cooked, finely crumbled bacon. Drain it well before folding it into the batter.
Try a different sausage: Use mild, hot, maple, turkey, or chicken breakfast sausage. Maple sausage will make the sweet and savory flavor even more noticeable.
Switch the cheese: Swap the cheddar for Colby Jack, pepper jack, or American cheese. Choose a cheese that melts well and shred or chop it into small pieces.
Add a little heat: Use hot breakfast sausage or pepper jack cheese, or add a small pinch of crushed red pepper to the batter.
Make them extra maple-y: Add a small splash of maple extract to the batter for more maple flavor without adding extra liquid or making the waffle maker sticky.
Turn them into breakfast sandwiches: Place a cooked egg between two waffles for a more filling breakfast. One waffle can also be folded around an egg if you want a smaller portion.
Skip the cheese: Leave out the cheddar for a simpler sausage and maple waffle. The texture may be slightly less rich, but no other recipe adjustments are needed.

The Best Way To Add Maple Flavor

For the best maple flavor, drizzle the syrup directly over the batter inside the waffle maker. This creates little pockets of maple throughout the waffle instead of blending all the flavor into the batter.

Both pure maple syrup and regular pancake syrup work:

– Pure maple syrup gives the waffles a deeper maple flavor.
– Pancake syrup is sweeter and tastes more like the fast-food version.

Drizzle the syrup near the center of the batter, leaving about 1/2 inch around the edge. It will spread as the waffle cooks, so this helps keep it from leaking out and making the waffle maker sticky.

My Best Tips

– Crumble the sausage finely. Smaller pieces spread evenly through the batter and allow the waffle maker to close completely.
– Drain the sausage well. Too much grease can make the waffles heavy and prevent the outside from becoming golden.
– Preheat the waffle maker. Adding batter before the plates are fully hot can lead to soft waffles that are more likely to stick.
– Don’t overmix the batter. Stir just until the ingredients are combined. A few small lumps are fine and help keep the waffles tender.
– Stir between each waffle. The sausage and cheese can settle at the bottom of the bowl, so give the batter a gentle stir before adding the next portion.
– Keep the syrup in the center. Leave about 1/2 inch around the edge so the syrup has room to spread without bubbling out.
– Don’t open the waffle maker too early. Wait until most of the steam has stopped before checking the waffle. Opening it too soon can cause the waffle to split.
– Grease as needed. The syrup can make the cooking plates sticky, so lightly grease the waffle maker between batches if the waffles become difficult to remove.
– Cool before freezing. Let the waffles cool completely on a wire rack before storing them. Freezing warm waffles traps moisture and can make them soggy when reheated.

Sausage and Cheese Waffles FAQs

What are McGriddle waffles?

McGriddle waffles are sweet and savory waffles inspired by the McDonald’s breakfast sandwich. This version has sausage, cheddar, brown sugar, and maple syrup cooked directly into the waffle, so there is no sandwich assembly required.

Can I use a pancake mix other than Bisquick?

Yes. Prepare two cups of your preferred mix according to its waffle directions, then add the brown sugar, sausage, and cheese. Different mixes require different amounts of milk, eggs, or oil, so use the package directions instead of the measurements listed for Bisquick.

Should I use pure maple syrup or pancake syrup?

Either one works. Pure maple syrup gives the waffles a deeper maple flavor, while pancake syrup is sweeter and tastes more like the fast-food version.

Why are my waffles sticking to the waffle maker?

Make sure the waffle maker is fully preheated and lightly greased before adding the batter. Keep the maple syrup near the center so it does not leak onto the edges and create a sticky buildup.

Can I use a regular waffle maker?

Yes, although the cooking time, amount of batter, and total yield will vary. Avoid overfilling the waffle maker and cook each waffle until it is golden and most of the steam has stopped.

Can I prepare the batter ahead of time?

For the best texture, cook the waffles shortly after mixing the batter. Instead of refrigerating the uncooked batter, make the entire batch and store the finished waffles in the refrigerator or freezer.

Can I replace the sausage with bacon?

Yes. Replace the sausage with one cup of cooked, finely crumbled bacon. Drain it well before folding it into the waffle batter.

Make Ahead, Storage, and Reheating

These McGriddle waffles are perfect for making ahead because the sausage and cheese are already cooked into each one. Prepare the full batch, let the waffles cool completely, and store them until you need a quick breakfast.

Make Ahead. Cook the waffles as directed, then place them in a single layer on a wire rack to cool. Avoid stacking them while they are warm because trapped steam can make them soggy.
Refrigerator. Transfer the cooled waffles to an airtight container or resealable bag. Store them in the refrigerator for up to 3 days. Place parchment paper between the waffles if you are stacking them.
Freezer. Arrange the cooled waffles in a single layer on a baking sheet and freeze until firm, about 1 to 2 hours. Transfer them to a freezer-safe bag with parchment paper between each waffle. Remove as much air as possible and freeze for up to 2 months.
Reheating. There is no need to thaw frozen McGriddle waffles before reheating. For a crispier waffle, heat it in an air fryer at 350°F for 3 to 5 minutes or until warmed through. You can also place it in a toaster oven at 350°F for 5 to 8 minutes. For the quickest option, microwave one waffle for 30 to 60 seconds. The microwave works well on busy mornings, but the waffle will be softer instead of crisp.

McGriddle Waffles With Sausage and Cheese

These easy McGriddle waffles have cooked breakfast sausage, cheddar cheese, brown sugar, and maple syrup baked right into every bite. Make a batch to enjoy immediately or stash them in the freezer for a quick breakfast on busy mornings.

Course Breakfast

Cuisine American

Keyword mcgriddle waffle

Prep Time 10

Cook Time 20

Servings

Author Jesseca

Ingredients

2 cups Bisquick Original Pancake and Baking Mix
1 cup milk
2 large eggs
2 tablespoons vegetable oil
2 tablespoons packed brown sugar
1 cup cooked breakfast sausage finely crumbled
3/4 cup shredded cheddar cheese
8 tablespoons maple syrup or pancake syrup divided
Nonstick cooking spray or additional oil for the waffle maker

Instructions

Preheat a mini waffle maker according to the manufacturer’s instructions. Lightly grease the cooking plates with nonstick spray or vegetable oil.
Add the Bisquick, milk, eggs, vegetable oil, and brown sugar to a large mixing bowl. Stir just until combined. Be careful not to overmix the batter.
Fold the cooked breakfast sausage and shredded cheddar into the waffle batter until evenly distributed.
Spoon enough batter into the center of the preheated waffle maker to cover most of the bottom plate without spreading all the way to the edges.
Drizzle 1 tablespoon of maple syrup over the center of the batter. Keep the syrup away from the outer edge to prevent it from leaking out or sticking to the sides of the waffle maker.
Close the waffle maker and cook for 3 to 5 minutes, or until the waffle is golden brown and the steaming has mostly stopped.
Carefully remove the waffle and repeat with the remaining batter and maple syrup, lightly greasing the waffle maker between batches as needed.
Serve warm or allow the waffles to cool completely before storing.

Notes

Syrup: I tested this recipe with both pure maple syrup and regular pancake syrup. Either one works well. Pancake syrup gives the waffles a sweeter, more classic McGriddle-style flavor, while pure maple syrup has a deeper maple flavor.
Avoid overflow: Keep the maple syrup near the center of the batter. If it reaches the edge of the waffle maker, it may bubble out and create a sticky mess.
Waffle maker: This recipe was tested in a mini waffle maker. Cooking time and yield may vary with a different style or size.

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Enchilada Casserole

Jesseca — Tue, 08 Sep 2026 19:37:08 +0000

This easy beef enchilada casserole gives you all the cheesy, saucy flavor of classic enchiladas without filling and rolling every tortilla. I’ve made plenty of enchiladas over the years, and when I need that same cozy dinner with a lot less effort, this layered version is the one I reach for. A family-friendly dinner that is simple enough for even the busiest weeknight.

Why You’ll Love This Beef Enchilada Casserole

I’m slightly obsessed with the ease of casseroles lately. With back-to-school season in full swing and the busiest time of my year here, I’m always looking for easy dinner shortcuts, especially recipes I can double and freeze for later. This beef enchilada casserole surprised me in the best way.

No rolling required: Cutting and layering the corn tortillas gives you everything you love about beef enchiladas without filling and rolling them one by one.
Made with weeknight staples: Ground beef, taco seasoning, canned enchilada sauce, tortillas, and cheese keep both the shopping list and prep work simple.
Easy to customize: Use mild or medium enchilada sauce, switch up the cheese, or add beans and corn to make it work for your family.
Perfect for making ahead: Prepare the beef filling in advance, then layer and bake the casserole when you are ready for dinner.
Leftovers are worth looking forward to: The layers hold up well in the refrigerator and individual servings are easy to reheat for lunch the next day.

It was incredibly quick to pull together and earned a stamp of approval from my entire family, including the picky teenager. We also love setting out a few different toppings so everyone can finish their serving exactly how they like it.

Jesseca’s Recipe Review

We are not usually a leftovers family. I’ll happily eat them, but my husband and son are a much harder sell. This beef enchilada casserole, however, was completely demolished on day two. Imagine my surprise when I walked into the kitchen and found them cleaning out the pan! If the picky teenager willingly eats the leftovers, I consider that a major dinner win.

Tip from Jesseca:

Store any fresh toppings separately and add them after reheating. A spoonful of extra enchilada sauce before warming will also help keep each serving saucy and delicious.

Enchilada Casserole Recipe Ingredients

The ingredient list for this casserole is intentionally simple, with plenty of room to adjust the flavors for your family. You’ll find the full measurements in the recipe card below, but these notes will help you choose the best ingredients and substitutions.

Ground beef: Lean ground beef works best because it gives the casserole plenty of flavor without making it greasy. Be sure to drain any excess grease before adding the seasoning.
Onion and garlic: These cook with the beef to create a flavorful base. A small yellow or white onion will work well.
Taco seasoning: One packet keeps the seasoning quick and easy. You can also use your favorite homemade taco seasoning.
Diced green chiles: These add flavor without making the casserole overly spicy. Make sure you grab canned diced green chiles, not jalapeños.
Red enchilada sauce: Use a mild, medium, or hot sauce depending on how much heat your family enjoys. Because the sauce is used between each layer, choose one you already know you like.
Corn tortillas: There is no need to roll or fry them first. Cutting the tortillas into quarters makes it easy to create even layers and fill in the edges of the baking dish.
Shredded cheese: Cheddar, Monterey Jack, Colby Jack, or a Mexican-style blend will all melt beautifully. For the best texture, shred the cheese yourself when you have the time.

Recipe Variations

One of the best things about this recipe is how easy it is to adjust with ingredients you already have. Just be sure to drain any additions well so the casserole does not become watery.

Add beans: Mix a drained can of black or pinto beans into the beef filling to stretch the recipe a little further.
Sneak in vegetables: Add drained corn, diced bell pepper, or sautéed zucchini. Cook fresh vegetables with the onion so they have time to soften.
Switch the protein: Replace the ground beef with ground turkey or chicken. Leftover shredded chicken would also work, but it will only need to be warmed with the seasonings and sauce.
Turn up the heat: Use hot enchilada sauce, pepper Jack cheese, chopped jalapeños, or a pinch of cayenne.
Try a different cheese: Cheddar, Monterey Jack, Colby Jack, and Mexican-style cheese blends all melt well in this casserole.
Use flour tortillas: Corn tortillas give the casserole its classic enchilada flavor, but small flour tortillas can be used for a softer texture.
Finish it your way: Set out sour cream, avocado, diced tomatoes, cilantro, green onions, olives, and jalapeños so everyone can customize their own serving.

Corn Tortillas Vs Flour Tortillas

Corn tortillas are my top choice for this beef enchilada casserole. They add that classic enchilada flavor, hold up well under the sauce, and give the finished casserole more structure. There is no need to fry or warm them first. Simply cut them into quarters and slightly overlap the pieces as you build each layer.

Flour tortillas can be used, but they will create a noticeably softer casserole and may become slightly doughy as they absorb the sauce. If that is the texture your family prefers, choose small flour tortillas and avoid adding extra sauce. For a gluten-free casserole, stick with corn tortillas and double-check the labels on your enchilada sauce and taco seasoning.

My Best Tips for a Perfect Beef Enchilada Casserole

– Drain the beef well. Excess grease can make the bottom of the casserole oily and prevent the layers from holding together.
– Divide everything before you begin layering. Mentally separate the beef, sauce, cheese, and tortillas for each layer so you do not run short before reaching the top.
– Slightly overlap the tortillas. Arrange the tortilla pieces like shingles and use smaller pieces to fill any gaps. This gives every serving a sturdy base.
– Cover every exposed tortilla with sauce. Pay special attention to the edges and top layer. Any dry tortilla pieces can become tough or crisp in the oven.
– Spray the foil with nonstick cooking spray. Place the sprayed side toward the casserole to keep the melted cheese from sticking when you remove the foil.
– Shred the cheese yourself when possible. Freshly shredded cheese melts more smoothly than bagged cheese, although a packaged blend will still work on a busy night.
– Let it rest before slicing. Give the casserole 5 to 10 minutes after baking so the layers can settle and hold together when served.

Enchilada Casserole FAQs

Do I need to cook the corn tortillas first?

No. The corn tortillas soften as the casserole bakes, so there is no need to fry or warm them before layering. Just cut them into quarters and make sure each piece is covered with enchilada sauce.

How do I keep them from getting soggy?

Drain the cooked beef thoroughly and drain any beans, corn, or other additions before mixing them into the filling. Use the amount of enchilada sauce called for rather than adding extra, and let the baked casserole rest for 5 to 10 minutes before slicing.

Can I use flour tortillas instead of corn?

Yes, but the finished texture will be different. Flour tortillas absorb more sauce and create softer, slightly doughier layers. Corn tortillas provide more structure and a flavor that is closer to traditional enchiladas.

How do I know when it’s done?

The enchilada casserole is ready when it is hot throughout, the sauce is bubbling around the edges, and the cheese on top is completely melted. If you are checking with a thermometer, the center should reach 165°F.

How long do leftovers last?

Store leftover beef enchilada casserole in an airtight container in the refrigerator for 3 to 4 days. Reheat individual servings in the microwave or cover a larger portion with foil and warm it in a 350°F oven until heated through.

Make-Ahead, Storage, and Reheating

Make Ahead: Prepare the beef filling up to two days in advance and store it in an airtight container in the refrigerator. When you are ready for dinner, layer the casserole and bake as directed. This is my preferred make-ahead method because it keeps the tortillas from soaking up too much sauce.
You can also assemble the entire casserole several hours before baking. Cover it tightly and refrigerate, then add about 5 to 10 minutes to the covered baking time since the ingredients will be cold.
Storing Leftovers: Allow the casserole to cool, then cover the baking dish or transfer individual servings to an airtight container. Store leftovers in the refrigerator for 3 to 4 days. Keep fresh toppings in a separate container until you are ready to serve.
Reheating: Reheat individual portions in the microwave until warmed through. Adding a spoonful of enchilada sauce before reheating helps keep the layers moist.
To reheat several servings, cover the casserole with foil and place it in a 350°F oven for 15 to 20 minutes, or until the center is hot. Remove the foil during the final few minutes if you want to refresh the melted cheese on top.
Freezing: This casserole can be frozen before or after baking. Wrap the pan tightly and freeze for up to three months. Thaw it overnight in the refrigerator before baking or reheating. If freezing leftovers, individual portions are especially convenient for quick lunches.

Easy Beef Enchilada Casserole

This easy beef enchilada casserole layers seasoned ground beef, corn tortillas, red enchilada sauce, green chiles, and plenty of melted cheese. It has all the flavor of classic enchiladas without the work of filling and rolling individual tortillas.

Course Dinner

Cuisine American

Keyword enchilada casserole

Prep Time 15

Cook Time 45

Servings

Calories 240kcal

Author Jesseca

Ingredients

1 pound lean ground beef
1 small onion diced
2 cloves garlic minced
1 (1oz) packet taco seasoning
1 (4oz) can diced green chiles
2 (10oz) cans red enchilada sauce, divided
10 6-inch corn tortillas cut into quarters
1½ cups shredded Mexican-style cheese blend divided
Optional toppings: sour cream diced tomatoes, avocado, sliced green onions, cilantro, black olives, or jalapeños

Instructions

Preheat the oven to 375°F. Lightly coat a 9 x 13-inch baking dish with nonstick cooking spray.
Add the ground beef and diced onion to a large skillet set over medium heat. Cook for 6 to 8 minutes, breaking the beef into crumbles, until the meat is browned and the onion has softened. Drain any excess grease.
Add the minced garlic and cook for 30 seconds, stirring constantly.
Stir in the taco seasoning, diced green chiles, and ½ cup of enchilada sauce. Cook for 1 to 2 minutes, until everything is combined and heated through. Remove the skillet from the heat.
Spread ½ cup of enchilada sauce evenly over the bottom of the prepared baking dish.
Arrange one-third of the tortilla pieces over the sauce, slightly overlapping them and filling in any gaps.
Spread half of the beef mixture over the tortillas. Spoon ½ cup of enchilada sauce over the beef and sprinkle with ½ cup of shredded cheese.
Add another third of the tortilla pieces, followed by the remaining beef mixture, ½ cup of enchilada sauce, and ½ cup of cheese.
Finish with the remaining tortilla pieces. Pour the remaining ½ cup of enchilada sauce evenly over the tortillas, making sure all exposed pieces are coated. Sprinkle the remaining ½ cup of cheese over the top.
Lightly spray one side of a sheet of aluminum foil with nonstick cooking spray. Cover the baking dish with the sprayed side facing the cheese.
Bake, covered, for 20 minutes. Carefully remove the foil and bake for an additional 15 minutes, or until the sauce is bubbling around the edges and the cheese is completely melted.
Remove the casserole from the oven and let it rest for 5 to 10 minutes before slicing. Serve with your favorite toppings.

Notes

Enchilada sauce: Mild red enchilada sauce keeps this casserole family-friendly. Use medium or hot sauce if you prefer more heat.
Tortillas: Corn tortillas provide the best flavor and structure. Flour tortillas can be substituted, but they will create softer, slightly doughier layers.
Prevent dry edges: Make sure the tortilla pieces, especially those around the edges and across the top, are completely covered with sauce.
Additions: Drained black beans, pinto beans, or corn can be mixed into the beef filling. Avoid adding undrained ingredients, which can make the casserole watery.
Make ahead: Prepare the beef filling up to two days in advance, then assemble and bake when ready. The fully assembled casserole can also be refrigerated for several hours before baking. Add 5 to 10 minutes to the covered baking time if it is cold.
Storage: Refrigerate leftovers in an airtight container for 3 to 4 days.
Reheating: Microwave individual portions until hot, or cover and reheat several servings in a 350°F oven for 15 to 20 minutes.
Freezing: Wrap the unbaked or baked casserole tightly and freeze for up to three months. Thaw overnight in the refrigerator before baking or reheating.

Nutrition

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