“Thanks for this! It’s exactly what I needed – a great basic recipe and suggestions for how to improvise based on what I’ve got in the fridge. Just had a delicious egg salad sandwich for lunch, and will definitely be coming back to this one!”

Teevee

Easy Egg Salad Recipe

When I was looking around at different egg salad recipes on the internet, they all seemed to be a little too complicated for my busy life. Almost all of them included fresh herbs, one single rib of celery, or other things that I don’t usually keep on hand. So, I made my egg salad as simple and delicious as possible. Just a few simple ingredients that you can keep in your fridge, and nothing fancy. But if you want something fancy, I’ve got ideas for that below, too. 😉

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Easy Egg Salad

This quick and easy egg salad is perfect for busy days or whenever you need a fast, inexpensive, delicious, and filling meal!

Course Lunch

Cuisine American

Total Cost $2.98 RECIPE / $1.49 SERVING

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 2 about ¾ cup each

Calories 295kcal

Author Beth Moncel

Ingredients

• 4 large eggs* $2.68
• 3 Tbsp mayonnaise $0.15
• 1 Tbsp dill relish** $0.08
• 1 tsp Dijon mustard $0.02
• 1/4 tsp lemon juice $0.01
• 1/8 tsp salt $0.02
• 1/8 tsp freshly cracked black pepper $0.02

Instructions

• Add the eggs to a saucepot and cover with water. Place a lid on the pot and turn the heat on to high. Bring the water up to a full boil. Once it reaches a boil, turn the heat off and let the eggs sit in the hot water (lid on) for 12 minutes.
• After 12 minutes in the hot water, transfer the eggs to an ice bath or run under cold water until cool. Peel the eggs then chop them into ½-inch pieces.
• Add the chopped egg to a bowl along with the mayonnaise, Dijon, relish, lemon juice, salt, and pepper. Stir to combine, mashing some of the egg yolk into the dressing as you stir.
• Taste the egg salad and adjust the ingredients to your liking. Serve immediately or refrigerate until ready to eat.

See how we calculate recipe costs here.

Video

Notes

*In this recipe, I boil my eggs using my tried-and-tested hard boiled eggs method. The trick is to make sure your water comes to a full boil before turning the heat off and steaming the eggs.

**You can also use your favorite type of relish, but keep in mind the flavor will turn out different.

Nutrition

Serving: 0.75cups | Calories: 295kcal | Carbohydrates: 3g | Protein: 13g | Fat: 25g | Sodium: 531mg | Fiber: 1g

How to Make Egg Salad Step-by-Step Photos

Boil the eggs: Add four large eggs to a pot and cover with water. Place a lid on the pot and turn the heat on to high. Allow the water to come up to a full boil. Once boiling, turn the heat off and let the eggs sit in the hot water (lid on) for 12 minutes.

After 12 minutes, transfer the eggs to an ice bath or run under cold water until cooled. Peel and chop the eggs into ½-inch pieces.

Make the salad: Add the chopped eggs to a bowl along with 3 Tbsp mayonnaise, 1 tsp Dijon mustard, 1 Tbsp dill relish, ¼ tsp lemon juice, and ⅛ tsp each of salt and pepper.

Stir all of the ingredients together until well combined, mashing some of the yolks into the dressing as you stir. Taste and adjust the seasonings to your liking.

Serving Suggestions

I love a classic egg salad sandwich (either on toast or a croissant with lettuce), but you can also serve this salad with crackers for scooping, in lettuce cups, on avocado toast, or even in an avocado half! I also think it’s delicious served up wrap-style in a tortilla (or our cottage cheese wraps for a lower-carb option) with lettuce or as a salad topper over a bed of greens.

how to store

More Easy Egg Recipes

Poached Eggs

Deviled Eggs

$1.73 recipe / $0.29 serving

Scrambled Eggs

$0.83 recipe / $0.41 serving

Baked Eggs

$3.40 recipe / $0.85 serving

The post Easy Egg Salad appeared first on Budget Bytes.

Easy Recipe for Strawberry Cheesecake Smoothie

This smoothie tastes just like strawberry cheesecake, except it’s way more wholesome and something I feel good about sipping any time of day. The cottage cheese makes it super creamy and adds a little cheesecake-like tang, while the frozen banana and strawberries give it the perfect thick, frosty texture. And while the toppings are optional, I’ll be honest…I never skip them. A little whipped cream and crushed cookies on top? They take this healthy breakfast smoothie and make it feel like dessert in a cup real quick. 😉

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Strawberry Cheesecake Smoothie Recipe

This Strawberry Cheesecake Smoothie tastes like dessert but is made with wholesome, budget-friendly ingredients like frozen fruit and cottage cheese!

Course Breakfast, Dessert, Drinks, Snack

Cuisine American

Total Cost $4.31 recipe / $2.15 serving

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 2 servings (3 cups)

Calories 415kcal

Author Jess Rice

Equipment

• Small Blender
• Hand Mixer

Ingredients

Smoothie

• 1 frozen banana (½ cup if pre-diced)* $0.26
• 1 ¼ cup frozen strawberries $2.17
• ¼ cup cottage cheese* $0.24
• 1 cup milk $0.18
• ¼ tsp vanilla extract $0.17

Toppings

• half a batch of Beth's Homemade Whipped Cream**
• ½ cup heavy whipping cream $0.84
• 1 Tbsp granulated sugar $0.04
• ½ tsp vanilla extract $0.33
• 2 vanilla cream sandwich cookies, crumbled $0.08

Instructions

• Gather ingredients. Prepare half a batch of Beth’s Homemade Whipped Cream (using the heavy whipping cream, granulated sugar, and vanilla extract), and put it in the freezer to chill while you make your smoothie.
• Add banana, strawberries, cottage cheese, milk, and vanilla extract to a blender.
• Blend until smooth.
• Top with homemade whipped cream and crumbled vanilla sandwich cookies.

See how we calculate recipe costs here.

Notes

*I used 4% fat cottage cheese, but any fat % will do!

**You won’t use all the whipped cream to top these smoothies, so I recommend freezing the rest in dollops on parchment to use later…or hey, grab a spoon! I won’t tell! I didn’t cut the recipe in half further because it was too little liquid for the hand mixer to manage turning into whipped cream.

Nutrition

Serving: 1serving | Calories: 415kcal | Carbohydrates: 36g | Protein: 10g | Fat: 27g | Sodium: 151mg | Fiber: 3g

how to make a Strawberry Cheesecake Smoothie step-by-step photos

Gather all of your ingredients. Start by making half a batch of Beth’s Homemade Whipped Cream using ½ cup heavy whipping cream, 1 Tbsp granulated sugar, and ½ tsp vanilla extract. Place it into the freezer to chill while you make your smoothie base.

Make the smoothie: Add 1 frozen banana (½ cup if pre-sliced), 1 ¼ cup frozen strawberries, ¼ cup cottage cheese, 1 cup milk, and ¼ tsp vanilla extract to your blender.

Blend everything together until nice and smooth, with no chunks of frozen fruit left.

Add the toppings: Pour your delicious strawberry cheesecake smoothie into two glasses. Top each glass with a dollop of the homemade whipped cream and a crumbled vanilla sandwich cookie each. Serve immediately and enjoy!

How to Freeze Fresh Fruit

I mentioned earlier about buying bananas from the sale cart and freezing them. This is one of my favorite ways to reduce food waste and save a little money while stocking up on smoothie staples. Here’s exactly how I freeze fresh fruit to keep things quick and easy when a smoothie craving hits:

1. Wash, peel, and slice larger pieces of fruit (e.g. bananas) into evenly sized chunks so they blend more easily later on.
2. Lay the pieces out on a baking sheet. I try to keep them from touching too much so they don’t freeze into one big clump.
3. Freeze until solid.
4. Transfer to a freezer bag or container. I label mine with the date and keep them in my freezer until I’m ready to blend.

You can freeze just about any fruit, including avocados (I love an avocado smoothie!). I also recommend mixing and matching different frozen fruits to make smoothie packs with all sorts of fun flavors.

More Smoothie Recipes

Green Smoothie

$6.21 recipe / $0.78 serving

Mixed Berry Smoothie

$6.92 recipe / $3.46 serving

Peanut Butter Banana Smoothie

$0.76 each

Pineapple Protein Smoothie

$0.98 each

The post Strawberry Cheesecake Smoothie appeared first on Budget Bytes.

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Crispy Hash Browns Recipe

In just a few simple steps, you can learn How to Make Crispy Hash Browns at home. Follow my tricks to make them perfectly crisp and delicious!

Course Breakfast

Cuisine American

Total Cost $1.97 recipe / $0.49 serving

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 (1 cup each)

Calories 303kcal

Author Beth Moncel

Ingredients

• 2 large russet potatoes (about 2 lbs.)* $1.76
• 4 Tbsp cooking oil, or as needed** $0.16
• Seasoning salt to taste $0.05

Instructions

• Peel the potatoes, if desired. Use a large-holed cheese grater or food processor to shred the potatoes. Place the potatoes in a colander and rinse well, or until the water runs clear. Let the potatoes drain.
• Squeeze the potatoes of their excess water by pressing against the side of the colander or squeezing in your fist. Or, place the potatoes in a clean, lint-free dish towel, roll them up, then press to remove excess moisture.
• Heat a large cast iron or non-stick skillet over medium heat***. Once hot, add a tablespoon of cooking oil. Tilt the skillet to spread the oil over the surface. Add about 1/3 of the shredded potatoes or enough to cover the surface of the skillet in a solid, yet thin layer (1/2 inch thick or so). Let the potatoes fry, without disturbing, until deeply golden brown on the bottom (3-5 minutes). Season lightly with seasoning salt.
• Flip the potatoes, and drizzle with additional oil if needed. Let the potatoes cook on the second side without disturbing until golden brown and crispy again. Season lightly on the second side.
• If needed, flip and cook one more time to achieve the ratio of brown to white that you like. Repeat the process until all of the potatoes are cooked. Serve hot.

See how we calculate recipe costs here.

Notes

*I use Russet potatoes because they crisp up great in the skillet due to their texture and composition. You can certainly try another type of potato, but just keep in mind waxier varieties might not crisp up the same.

**You must use an oil with a high smoke point, like canola, corn, peanut, or sunflower oil. Butter obviously gives amazing flavor, but the butter solids tend to burn, so you’ll want to use clarified butter or ghee instead. I didn’t have the patience to clarify any butter, so I just used canola oil. 

***I always use my 10″ cast iron skillet because it offers non-stick protection while giving really even heat and a nice surface for crisping. While stainless steel is also great for crisping, starchy foods (like potatoes) tend to stick a lot more on stainless, so it can be tricky. If you’re not well practiced with keeping food from sticking on stainless steel, I’d suggest either cast iron or a non-stick skillet.

Nutrition

Serving: 1serving | Calories: 303kcal | Carbohydrates: 41g | Protein: 5g | Fat: 14g | Sodium: 157mg | Fiber: 3g

How to Make Hash Browns step-by-step photos

Clean the potatoes: Start with two russet potatoes (about 2 lbs). You can either scrub them clean and leave the skin on or peel them. Gather the other ingredients.

Shred the potatoes: Use a large-holed cheese grater or a food processor to shred the potatoes. I found that the potatoes shredded fairly easily with the cheese grater, so it wasn’t worth cleaning out the food processor.

Rinse the shredded potatoes: Place the shredded potatoes in a colander and rinse them really, really, really well. The water running from the colander should be clear. Then, let them drain.

Dry the shredded potatoes: Making sure the potatoes are as dry as possible is my secret to keeping them crispy. If they have too much water on them, that water will turn to steam while they cook, which basically steams the potatoes and makes them soft. So, you can either let them drain a long time in the colander, squeeze them dry with your hands, or roll them up in a clean, lint-free towel and press them dry. I chose the towel method.

Now, the key here is to not touch them long enough for them to get really nice and brown and crispy. If you mess around with them, stirring or flipping too often, they won’t form a nice crust, and the long strands will kind of break down. So, LEAVE THEM BE. 😊 Then, once they’re very golden, flip them. You might need to drizzle on a little more oil at this point to help the second side crisp up.

Then, LET THE SECOND SIDE BE until it’s also golden and crispy. Now, depending on how many potatoes you have in the skillet, you may want to flip and cook one last time to get most of the potatoes crispy, but that’s up to you. Some people like a 50/50 ratio of crispy to soft, some people like almost all crispy. Repeat the process a couple more times or until you’ve cooked all the potatoes.

Serving Suggestions

On those days when I don’t want to add any toppings, I like to serve these homemade hash browns with something equally delicious to make it a complete breakfast! I love piling them up alongside candied bacon for the perfect sweet-and-savory combo. Air fryer hard-boiled eggs are also great because they’re hands-off and cook themselves while I tend to the potatoes! But if I’m feeding a crowd, I’d go for something like a frittata or sheet pan pancakes since they’re both easy to make and can serve a lot of people at once.

Storage & Reheating

Let your leftovers cool and store them in an airtight container in the fridge for up to 3 days. Reheat them in a skillet with a little oil or in the air fryer to crisp them back up again!

More Breakfast Potato Recipes

Air Fryer Potatoes

$3.60 recipe / $0.90 serving

Corned Beef Hash

$6.67 recipe / $1.67 serving

Ham and Potato Casserole

$8.46 recipe / $1.41 serving

Smoky Roasted Breakfast Potatoes

$1.92 recipe / $0.48 serving

The post How to Make Crispy Hash Browns appeared first on Budget Bytes.

Easy Recipe for Cottage Cheese Wraps

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Cottage Cheese Wraps

These Cottage Cheese Wraps are high in protein, low in carbs, and totally gluten-free. Made with eggs, cottage cheese, and simple seasonings! YUM.

Course Breakfast, Lunch

Cuisine American

Total Cost ($2.30 recipe / $1.15 serving)

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 2 servings

Calories 177kcal

Author Jess Rice

Equipment

• Small Blender
• 12×18" Sheet Pan

Ingredients

• 1 cup cottage cheese $0.98
• 1 tsp Italian herb mix $0.20
• 1 tsp garlic powder $0.05
• 1 tsp onion powder $0.05
• 2 eggs* $1.02

Instructions

• Preheat your oven to 350℉.
• Add all the ingredients to a blender and blend until smooth.
• Spread the mixture onto a parchment-lined baking sheet.
• Bake for 20-30 minutes (it took 20 minutes in the Budget Bytes studio oven, but 30 minutes in my oven at home) until the top is toasty but not burnt!
• Remove from oven and let it cool as-is.
• Flip onto a clean surface and gently peel back the parchment paper.
• Cut the rectangle in half to create two separate wraps.
• Roll the wraps with your favorite savory sandwich ingredients and enjoy!

See how we calculate recipe costs here.

Notes

*The cost of eggs for this recipe was calculated on March 3rd, 2025.

Nutrition

Serving: 1wrap | Calories: 177kcal | Carbohydrates: 6g | Protein: 18g | Fat: 9g | Sodium: 395mg | Fiber: 1g

how to make Cottage Cheese Wraps step-by-step photos

Gather all of your ingredients and preheat your oven to 350℉.

Blend the ingredients: Add 1 cup cottage cheese, 1 tsp Italian herb mix, 1 tsp garlic powder, 1 tsp onion powder, and 2 eggs to a blender.

Blend everything together until completely smooth with no lumps.

Spread the mixture: Line a baking sheet with parchment paper and pour the cottage cheese/egg mixture over top.

Spread the mixture out to create a rectangular shape on the baking sheet.

Make sure it’s spread at an even thickness all the way across, as shown here!

Remove the parchment paper: Once cooled, flip the large cottage cheese wrap onto a clean surface and very carefully peel back the parchment paper.

Slice: Cut the rectangle in half to create two separate wraps.

Stuff and roll: Fill the wraps with any savory filling you like! I went with our scallion herb chickpea salad, but I’ve shared more filling ideas below. Slice the filled wraps in half and enjoy!

Filling Ideas

Now, this is the fun part—choosing your fillings! These cottage cheese wraps are extremely versatile and can be filled with just about anything you desire. Here are some delicious filling ideas to get you started:

• Grilled chicken, avocado, and salsa
• Tuna salad with diced celery and red onion
• Black beans, corn, bell peppers, and shredded cheese
• Chicken salad
• Hummus, roasted vegetables, and feta cheese
• Tuna patties with tzatziki sauce and lettuce
• Tofu scramble with sautéed veggies
• Pulled pork with coleslaw and BBQ sauce

How to Store Cottage Cheese Wraps

Keep your wraps in an airtight container in the fridge (layered with parchment paper in between each wrap) for up to 3 days. I wouldn’t store them with any fillings, though, as they may make the wraps soggy. You can also try freezing these wraps and then thawing them in the fridge before using.

More cottage cheese recipes

Garlic Herb Whipped Cottage Cheese Dip

$0.84 recipe / $0.21 serving

Cottage Cheese Breakfast Bowls 6 Ways

$1.61/$1.61

Egg Muffins

$2.01 recipe / $0.34 serving

Pineapple Protein Smoothie

$0.98 each

The post Cottage Cheese Wraps appeared first on Budget Bytes.

Easy Banana Muffin Recipe

This recipe for banana muffins is a lot like our banana bread recipe, but with a little yogurt added for extra moisture. The combination of oil and yogurt keeps the muffins soft and tender, while a touch of cinnamon and nutmeg adds just the right amount of warmth. I also only use simple pantry ingredients, and this recipe is a great way to use up overly ripe bananas. I highly recommend making a double-batch and keeping some in the freezer (yep, they freeze perfectly!) to get ahead on your breakfast meal prep.

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Banana Muffins Recipe

These easy Banana Muffins are moist and fluffy, made with ripe bananas, yogurt, and pantry staples. The perfect quick and easy breakfast!

Course Breakfast

Cuisine American

Total Cost ($4.15 recipe / $0.35 serving)

Prep Time 15 minutes minutes

Cook Time 33 minutes minutes

Total Time 48 minutes minutes

Servings 12 muffins

Calories 259kcal

Author Marsha McDougal

Equipment

• Muffin Pan
• Hand Mixer
• 2 Mixing Bowls

Ingredients

• 4 Tbsp salted butter, room temperature $0.54
• ¼ cup cooking oil $0.16
• ½ cup granulated sugar $0.18
• ½ cup brown sugar $0.26
• 1.5 cups mashed ripe bananas (about 3-4 bananas) $0.84
• 2 large eggs, room temperature* $0.74
• ¼ cup plain yogurt, room temperature** $0.27
• 1 tsp vanilla extract $0.65
• 2 cups all-purpose flour $0.40
• 1 tsp baking powder $0.04
• ½ tsp baking soda $0.01
• ½ tsp salt $0.02
• ¼ tsp ground nutmeg $0.02
• ¼ tsp ground cinnamon $0.02

Instructions

• Preheat the oven to 350ºF. Add the room-temperature butter, cooking oil, granulated sugar, and brown sugar to a mixing bowl. Use a hand mixer or stand mixer to beat the ingredients together until they become light and creamy.
• Mash the bananas well, then add them to the mixing bowl with the butter and sugar, along with the eggs, yogurt, and vanilla extract. Use the mixer again to beat the ingredients together until smooth.
• In a separate mixing bowl, stir together the flour, baking powder, baking soda, salt, nutmeg, and cinnamon until well combined.
• Pour the flour mixture into the bowl of wet ingredients and fold them together just until combined. Do not overmix.***
• Divide the batter evenly between 12 greased or lined muffin wells.
• Bake the banana muffins for 30-35 minutes in the preheated oven or until they have risen all the way in the center, have browned nicely, and a toothpick inserted into the center comes out clean (crumbs are okay, but no wet batter). Mine took about 32 minutes to bake.
• Allow the muffins to cool for about 5 minutes, then carefully loosen the edges with a knife and transfer the muffins to a wire rack to finish cooling. Enjoy!

See how we calculate recipe costs here.

Notes

*Be sure to use room-temperature salted butter, yogurt, and eggs to ensure the batter comes together smoothly.

**Plain Greek yogurt can also be used.

***Avoid overmixing the batter by gently folding the dry ingredients into the wet ingredients. Mix until just barely combined with no traces of flour in the bowl. This will help create perfectly light and soft muffins!

Nutrition

Serving: 1muffin | Calories: 259kcal | Carbohydrates: 40g | Protein: 4g | Fat: 10g | Sodium: 225mg | Fiber: 1g

how to make Banana Muffins step-by-step photos

Gather all of your ingredients and preheat your oven to 350ºF.

Cream the butter and sugar: Add 4 Tbsp room-temperature salted butter, ¼ cup cooking oil, ½ cup granulated sugar, and ½ cup brown sugar to a mixing bowl.

Using a hand mixer, cream together the butter, oil, and sugars until light and creamy.

Mash the bananas: If you haven’t already, mash 3-4 ripe bananas well using the back of a fork. It’s okay if there are still some little lumps. You need 1.5 cups of mashed bananas in total.

Make the batter: Add the mashed bananas to a mixing bowl with the creamed butter and sugar. Now add 2 large room-temperature eggs, ¼ cup room-temperature plain yogurt, and 1 tsp vanilla extract to the same bowl. Use your hand mixer to beat them together until nice and smooth.

In a different mixing bowl, add 2 cups all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, ½ tsp salt, ¼ tsp ground nutmeg, and ¼ tsp ground cinnamon. Mix together until well combined.

Add the dry ingredients to the bowl of wet ingredients. Carefully fold them together until just combined. It’s very important not to overmix at this point, as that can create tough muffins rather than light and fluffy ones.

Bake: Grease a muffin pan with butter (or use muffin liners) and divide the batter between 12 muffin wells.

What Else Can I Add?

I really love the simplicity of these muffins because the banana flavor truly shines through. But, sometimes, I like to mix it up and add extra ingredients for a little variety. Here are a few of my favorite additions:

• Chocolate chips and cocoa powder to make banana chocolate muffins!
• Dried fruit, like raisins, cranberries, or chopped apricots
• Chopped walnuts or pecans
• Fresh blueberries (use 1 cup)
• Add a streusel topping (the one from my apple cinnamon muffin recipe would be delicious)
• Once cooled, top with a cream cheese frosting to make banana cake-style muffins

Storage Instructions

Let your homemade banana muffins cool before transferring them into an airtight container in the fridge for 4-5 days. For longer storage, place the muffins in a freezer-safe bag or container and freeze them for up to 3 months. You can thaw them at room temperature, but honestly, I usually just warm them in the microwave for about 30 seconds until they’re thawed and warm!

More Easy Muffin Recipes

Zucchini Muffins

$3.53 recipe / $0.44 each

Lemon Blueberry Muffins

$7.00 recipe / $0.70 serving

Homemade Blueberry Muffins

$3.83 recipe / $0.48 each

Carrot Cake Muffins

$4.55 recipe / $0.45 each

The post Banana Muffins appeared first on Budget Bytes.

Easy Recipe for Corned Beef Hash

If you’ve only ever had corned beef hash from a can, trust me, you need to try my homemade version. It’s made with crispy potatoes, savory corned beef, and sautéed onions, all cooked together until golden and delicious. It’s the perfect way to use up leftover corned beef from my baked corned beef and cabbage recipe after St. Patrick’s Day. This simple recipe is like my skillet breakfast potatoes…but even better!

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Corned Beef Hash Recipe

Ditch the canned stuff and make this homemade Corned Beef Hash recipe with leftover corned beef, onions, and crispy breakfast potatoes. Easy & delicious!

Course Breakfast, Brunch

Cuisine American

Total Cost $6.67 recipe / $1.67 serving

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings (1 cup each)

Calories 386kcal

Author Marsha McDougal

Equipment

• Large Skillet
• Large Pot

Ingredients

• 1 ½ pounds Yukon gold potatoes* $1.80
• ½ yellow onion $0.25
• 1 ½ tsp salt, divided $0.05
• 1 ½ Tbsp olive oil, divided $0.30
• 1 ½ cups chopped cooked corned beef (about ½ lb.)** $3.99
• 1 Tbsp butter $0.12
• ½ tsp freshly cracked black pepper $0.08
• ½ tsp garlic powder $0.05
• ¼ tsp smoked paprika $0.03

Instructions

• Wash, peel, and dice the potatoes and dice the onion. Set the onion aside for now.
• Add the potatoes to a large pot. Cover with water and add 1 tsp salt. Bring the water to a boil over high heat. Once boiling, reduce the heat to medium-high and allow the potatoes to par-boil for 5 minutes. Drain the potatoes in a colander.
• While the potatoes are boiling, heat a large skillet over medium heat. Add ½ Tbsp olive oil. Add the cooked corn beef to the skillet. Allow the corned beef to get lightly brown on all sides for 5-6 minutes. Then, remove the corned beef to a separate plate and set aside.
• To the same skillet, add 1 Tbsp olive oil and the butter. Once the butter is melted, add the diced onion and sauté for 2 minutes until softened.
• Now, add the drained potatoes and stir to combine. Allow the potatoes to cook in the skillet undisturbed on one side without stirring for 4-5 minutes. This is very important so the potatoes can get a little crispy on that side.
• After 5 minutes, add ½ tsp salt, black pepper, garlic powder, and smoked paprika. Give the potatoes a stir and continue cooking for 5-7 minutes.
• Now add back in the corned beef. Stir and allow the hash to continue cooking for 2-3 more minutes until the corned beef is warmed through. Serve hot and top with sliced green onions or parsley (optional). Enjoy!

See how we calculate recipe costs here.

Notes

*Yukon gold potatoes are my favorite option for this recipe because they have a nice creamy texture and hold up well in the skillet. However, you can also use Russet potatoes if that’s what you’ve got.

**I use leftover baked corned beef made from a flat-cut brisket. You can also get sliced corned beef from the deli counter and use that. As for canned corned beef, it will work, but it isn’t my first choice for this recipe. Baked corned beef is a world apart from its canned counterpart! If you do use canned corned beef, dice it into small pieces before adding it to the skillet. I’d also only add salt to taste if using the canned option, as it can be pretty salty already.

Nutrition

Serving: 1serving | Calories: 386kcal | Carbohydrates: 32g | Protein: 17g | Fat: 21g | Sodium: 1986mg | Fiber: 4g

how to make cORNED BEEF hASH step-by-step photos

Gather all of your ingredients.

Prep the veggies: Wash and peel 1 ½ pounds Yukon gold potatoes, then dice them into small (similar-sized) pieces. You can also dice your yellow onion and set it aside for now so it’s ready to go once the potatoes are boiled.

Boil the potatoes: Add the diced potatoes to a large pot and cover them with water. Add 1 tsp salt and bring the water to a boil over high heat. Once the water is boiling, reduce the heat to medium-high and let the potatoes par-boil for 5 minutes. Drain the potatoes in a colander and set aside.

Brown the corned beef: As you wait for the potatoes to par-boil, you can heat a large skillet over medium heat. Add ½ Tbsp olive oil, and once hot, carefully add 1 ½ cups cooked and chopped corned beef to the skillet. Stir occasionally and let the corned beef lightly brown on all sides, about 5-6 minutes. Transfer the browned corned beef to a separate plate for now.

Sauté the onion: In the same skillet you browned the corned beef (no need to wash it), add 1 Tbsp olive oil and 1 Tbsp butter. Let the butter melt, then add your diced onion. Sauté the onion until softened, about 2 minutes.

Add the potatoes: Now, add the drained potatoes to the skillet and stir to combine with the onions. Let the potatoes cook on one side undisturbed (no stirring) for 4-5 minutes. This will help them get a little crispy on that side! After the potatoes have cooked undisturbed for 5 minutes, add ½ tsp salt, ½ tsp black pepper, ½ tsp garlic powder, and ¼ tsp smoked paprika. Give the potatoes a stir to distribute the seasonings, and cook for 5-7 minutes.

Add the corned beef: Now add the browned corned beef to the skillet. Stir and let the hash cook for 2-3 more minutes, just until the corned beef is warmed through.

Garnish and serve: Serve your corned beef hash hot and enjoy! You can also top it with sliced green onions or parsley (optional).

Storage & Reheating

Any leftovers should be cooled and stored in airtight containers in the fridge for up to 3-4 days. Reheat the hash in a skillet on the stove with a splash of oil or in the microwave until hot. You can also freeze this dish for up to 2-3 months, but potatoes can get grainy and mushy once thawed, so keep that in mind. Thaw overnight in the fridge before reheating on the stovetop or in the microwave.

Serving suggestions

I usually serve my old fashioned corned beef hash with a fried egg on top and some crispy, buttery toast to dip into the runny egg yolk. It’s the perfect hearty breakfast or brunch for my family! I also think a side of creamy avocado toast is delicious and perfectly compliments the salty beef. Sometimes, I drizzle a little hot sauce on my hash before serving for extra heat and flavor!

More easy breakfast recipes

Air Fryer Hard Boiled Eggs

Ricotta Toast 4 Ways

$7.36 recipe / $0.92 serving

Candied Bacon

$4.99 recipe / $0.55 serving

Coffee Cake

$6.31 recipe / $0.70 serving

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bakery-style lemon blueberry muffins

I’ve made my fair share of muffins over the years, and I’ve got my base recipe down to a tee. It’s light, fluffy, and always turns out perfectly moist—no dry, crumbly muffins here! From there, I’ve been experimenting with different mix-ins. I love my apple cinnamon muffins (a must-try if you love warm, cozy flavors), but these homemade lemon blueberry muffins have definitely taken the top spot on my list. They’re bright and fresh and so incredibly easy to make! This means I can skip the coffee shop line and whip up a batch at home whenever the craving strikes. Budget-friendly AND delicious? Yes, please!

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Lemon Blueberry Muffins Recipe

This easy Lemon Blueberry Muffins recipe is made with juicy blueberries and is topped with a sweet lemon glaze. These bakery-worthy treats are a MUST-TRY!

Course Breakfast, Dessert

Cuisine American

Total Cost ($7.00 recipe / $0.70 serving)

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 10 muffins

Calories 305kcal

Author Marsha McDougal

Equipment

• Muffin Pan
• Hand Mixer

Ingredients

• 2 lemons $1.16
• 1 ¾ cup all-purpose flour $0.36
• 1 tsp baking powder $0.06
• 1 tsp baking soda $0.04
• ½ tsp salt $0.02
• ¼ tsp cinnamon $0.03
• 1 cup granulated sugar $0.40
• 4 tbsp salted butter, melted $0.49
• 2 Tbsp cooking oil $0.08
• ½ cup plain yogurt, room temperature $0.62
• 2 large eggs, room temperature $0.74
• 1 ½ tsp vanilla extract $0.95
• 1 cup blueberries $1.50

Glaze (optional)

• 1 cup powdered sugar $0.55
• 2 Tbsp lemon juice $0.00
• 1 tsp lemon zest $0.00

Instructions

• Preheat the oven to 350°F. Wash, zest and juice the lemons. Set the lemon zest and the lemon juice to the side.
• In a large bowl, whisk together the dry ingredients (flour, baking powder, baking soda, salt, and cinnamon) until well combined.
• In a separate bowl, combine the sugar, melted butter, and oil. Use a hand mixer to beat the ingredients together until combined. Now add the room temperature yogurt, room temperature eggs, vanilla extract, 2 Tbsp of lemon juice, and 2 tsp of lemon zest. Blend together using the mixer to combine.
• Pour the wet ingredients into the same bowl as the dry ingredients. Stir both together until just combined. Be careful not to overmix at this point.
• Add the blueberries to the bowl and fold them into the batter until just combined.
• Divide the batter between ten or twelve greased or lined muffin wells.
• Bake the muffins for 25 minutes or until golden brown and a toothpick inserted into the middle comes out clean. Allow the muffins to cool for about 5 minutes, then carefully loosen the edges with a knife and transfer the muffins to a wire rack to finish cooling.
• While the muffins are cooling, make the glaze. In a small bowl combine the powdered sugar, 2 Tbsp of lemon juice, and 1 tsp of lemon zest. Drizzle the glaze over the muffins once they're fully cooled. Enjoy!

See how we calculate recipe costs here.

Notes

• Fresh blueberries are my preferred choice, but you can also use frozen blueberries. No need to thaw them first! 
• Be sure to use room temperature eggs and yogurt. Room temperature ingredients will help the batter come together smoothly and evenly.
• Don’t overmix the batter. Overmixing will cause the muffins to become dense instead of light and fluffy. Mix the dry and wet ingredients together until they are just barely combined and there are no traces of dry flour left in the bowl.

Nutrition

Serving: 1muffin | Calories: 305kcal | Carbohydrates: 54g | Protein: 4g | Fat: 9g | Sodium: 324mg | Fiber: 2g

how to make Lemon Blueberry Muffins step-by-step photos

Gather all of your ingredients.

Prep the lemons: Preheat your oven to 350°F. Thoroughly wash, zest, and juice 2 lemons. Place the lemon zest and juice to one side for now.

Mix dry ingredients: Add 1 ¾ cup flour, 1 tsp baking powder, 1 tsp baking soda, ½ tsp salt, and ¼ tsp cinnamon to a large mixing bowl. Whisk together until well combined.

Beat in a separate bowl: In a different bowl, add 1 cup granulated sugar, 4 tbsp melted salted butter, and 2 Tbsp cooking oil. Beat these ingredients together using a hand mixer until combined.

Combine: Now add ½ cup room temperature yogurt, 2 large room temperature eggs, 1 ½ tsp vanilla extract, 2 Tbsp of lemon juice, and 2 tsp of lemon zest. Use your hand mixer to combine everything together.

Mix wet and dry ingredients together: Pour your wet ingredients into the bowl of dry ingredients. Mix until just combined with no traces of flour left in the batter. Be careful not to overmix the batter.

Add blueberries: Fold 1 cup of fresh blueberries into the batter until just combined. Folding in the blueberries gently will help prevent them from breaking and avoid overmixing the batter.

Put in muffin tin: Evenly divide the batter between ten (or twelve) well-greased or lined muffin wells.

Bake: Bake your lemon blueberry muffins for 25 minutes, or until they’re golden brown on top and a toothpick inserted into the center comes out clean. Let them cool in the muffin pan for about 5 minutes before carefully loosening the edges with a knife. Transfer the muffins to a wire rack to finish cooling.

Make the glaze: While you wait for the muffins to cool, you can make the glaze (this is optional, but recommended!). Pour 1 cup of powdered sugar into a small bowl.

Add 2 Tbsp of lemon juice and 1 tsp of lemon zest to the powdered sugar and combine.

Top the muffins: Drizzle the glaze over your freshly baked blueberry lemon muffins. Enjoy!

Storage Instructions

These lemon and blueberry muffins store really well, and my family loves snacking on them throughout the week. Once cooled and glazed, pop them into an airtight container and keep them in the fridge for 4-5 days. Want to save some for later? They freeze great for up to 3 months—just be sure to freeze them without the glaze. You can let them thaw at room temperature, but if you’re like me and can’t wait, pop them in the microwave for 30 seconds for a quick thaw and warm-up. Add the glaze after thawing, if desired.

More Easy Muffin Recipes

Zucchini Muffins

$3.53 recipe / $0.44 each

Chocolate Banana Muffins

$3.97 recipe / $0.33 serving

Carrot Cake Muffins

$4.55 recipe / $0.45 each

Pumpkin Muffins

$5.43 recipe / $0.45 each

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Air Fryer Hard Boiled Eggs

Air Fryer Hard Boiled Eggs are the ultimate kitchen hack! Get perfectly cooked eggs every time with this effortless method.

Course Breakfast

Cuisine General

Total Cost $2.22 recipe

Prep Time 5 minutes minutes

Cook Time 17 minutes minutes

Total Time 22 minutes minutes

Servings 6 eggs

Calories 63kcal

Author Jess Rice

Equipment

• Air Fryer

Ingredients

• 6 large eggs, chilled $2.22

Instructions

• Preheat air fryer to 250°F.
• Carefully place as many hardboiled eggs as you’d like in the air fryer basket. (I made 6.)
• Cook for 17 minutes at 250°F.
• When done, transfer to an ice bath before peeling.

See how we calculate recipe costs here.

Notes

I like to prepare an ice bath (a bowl filled with cold water and ice) while my eggs are cooking. As soon as the timer goes off, I transfer the eggs to the ice bath and let them cool for a few minutes.

The total cook time can depend on the size of your eggs, the starting temperature of your eggs, and your air fryer. I specifically use large chicken eggs that are cold from the fridge. If you use room-temperature eggs or eggs that are a different size, you’ll likely have to adjust the cooking time to account for this.

If you want soft boiled eggs, try reducing the cooking time by a few minutes.

Nutrition

Serving: 1egg | Calories: 63kcal | Carbohydrates: 0.3g | Protein: 6g | Fat: 4g | Sodium: 62mg

how to make Hard Boiled Eggs in the Air Fryer step-by-step photos

Preheat your air fryer to 250°F. Once it’s preheated, carefully place as many eggs as you like into the air fryer basket. Be sure not to overcrowd the basket. I used 6 eggs. Air fryers work by circulating hot air, so you want to make sure there is enough room for the air to circulate around each egg.

Cook the eggs for 17 minutes. While the eggs are cooking, prepare an ice bath by filling a bowl with cold water and plenty of ice.

As soon as the timer goes off, use tongs or a slotted spoon to transfer the eggs from the air fryer basket to the ice bath. This not only stops the cooking process but also makes peeling easier.

Peel your air fryer hard boiled eggs once they have cooled enough to handle.

Serving Suggestions

Aside from eating them as a snack, added to wraps, or chopped on top of salads, you can use these air fryer hard boiled eggs just like you would use regular boiled eggs! Here are some ideas:

• To make deviled eggs
• On top of a grain bowl
• On top of avocado toast
• In an egg salad
• In a potato salad or pasta salad
• To make pickled eggs
• In a Niçoise salad
• In a breakfast burrito
• On top of homemade pizza

Storage Instructions

Unpeeled hard boiled eggs will last up to a week in the refrigerator. Peeled eggs can also be refrigerated in an airtight container for up to a week, but they’re best if eaten within 2 days.

More Egg Recipes

Poached Eggs

Scrambled Eggs

$0.83 recipe / $0.41 serving

How to Fry an Egg

Egg Muffins

$2.01 recipe / $0.34 serving

The post Air Fryer Hard Boiled Eggs appeared first on Budget Bytes.

Eggs are one of the easiest, cheapest, and nutrient-dense foods you can add to your plate. It doesn’t matter if I scramble, fry, or boil them soft or hard; eggs are one of my favorite ways to add protein to any meal for pennies. And now I’ve added poaching them to that list, I can easily make my family a restaurant-worthy breakfast or brunch without leaving our house!

How Long to Cook Poached Eggs

Timing is something that can vary depending on personal preference and how thick or runny you want your yolk to be. I found anywhere between 3:30 seconds to 4 minutes was the perfect amount of time to poach one large egg. This cooked the whites perfectly while still leaving the yolk runny! Make sure to set a timer somewhere so you can remove your egg promptly to keep it from overcooking.

Serving Suggestions

Poaching is one of the healthiest ways to prepare eggs and they’re so quick and easy to make. I love serving them on top of my avocado toast in the morning or with a side of air-fried bacon and breakfast potatoes. But when I’m feeling a bit fancy or if I’m hosting brunch at my house, eggs Benedict is the only way to go!

Make Ahead Poached Eggs

Poached eggs are always better served fresh, but you can make them ahead of time. Cook the eggs as directed below and then immediately place them in an ice water bath to stop the cooking process. Once cooled, submerge them in an airtight container filled with more cold water and store them in the refrigerator for up to two days. When ready to use, reheat the eggs by placing them in a bowl of hot water for about 30 seconds.

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Poached Eggs Recipe

Follow this simple method and learn how to make Poached Eggs with soft, runny yolks and firm whites every time! Perfect for breakfast or brunch.

Course Breakfast

Cuisine American

Prep Time 4 minutes minutes

Cook Time 4 minutes minutes

Total Time 8 minutes minutes

Servings 1 egg

Calories

Author Marsha McDougal

Ingredients

• 1 large egg $0.25
• 1 Tbsp white vinegar $0.13

Instructions

• Add about 4 inches of water to a medium pot and bring to a gentle boil.
• While the water is coming to a boil, crack one egg into a small ramekin or bowl.
• Once the water is boiling, reduce the heat to medium-low and allow the water to continue to simmer. Add the white vinegar to the pot.
• Stir the water with a spoon in a circular motion to create a vortex. Quickly add the egg to the center of the vortex and allow it to cook for 3:30-4 minutes. Set a timer to prevent overcooking the egg.
• Gently remove the egg with a slotted spoon and dab the spoon on a paper towel to remove any excess water. Enjoy with a sprinkle of salt and freshly cracked black pepper.

See how we calculate recipe costs here.

how to make Poached Eggs – step by step photos

Add about 4 inches of water to a medium pot and bring to a gentle boil. While the water is coming to a boil, crack one large egg into a small ramekin or bowl.

Once the water is boiling, reduce the heat to medium-low and allow the water to continue to simmer. Add 1 Tbsp white vinegar to the pot.

Stir the water with a spoon in a circular motion to create a vortex. Quickly add the egg to the center of the vortex and allow it to cook for 3:30-4 minutes. Set a timer to prevent overcooking the egg.

Gently remove the egg with a slotted spoon and dab the spoon on a paper towel to remove any excess water. Enjoy with a sprinkle of salt and freshly cracked black pepper.

More Easy Egg Recipes

Baked Eggs

$3.40 recipe / $0.85 serving

How to Make A Frittata

$5.44 recipe / $0.90 serving

Shakshuka

$10.15 recipe / $2.53 serving

Egg Muffins

$2.01 recipe / $0.34 serving

The post Poached Eggs appeared first on Budget Bytes.

What is a Smoothie Bowl?

A smoothie bowl is an ultra-thick, totally satisfying smoothie served in a bowl with toppings. It’s almost like eating a bowl of soft-serve ice cream, but it’s actually healthy! The key is to use less liquid than you usually would for a smoothie, which creates the perfect consistency for eating with a spoon. I blend frozen mixed berries, a frozen banana, and almond milk together, which I then top with more berries, granola, peanut butter, and chia seeds. It’s a nourishing and delicious breakfast that even picky eaters love!

More Topping Ideas

You don’t need to go out and buy any special toppings for this homemade smoothie bowl recipe! Use what you already have in your kitchen, or try some of these ideas:

• Any fresh, frozen, or freeze-dried fruit
• Nuts like almonds, walnuts, or cashews
• Seeds, such as pumpkin seeds, hemp seeds, or flaxseeds
• Cacao nibs or chocolate chips
• Shredded coconut
• A scoop of leftover overnight oats
• Cinnamon, nutmeg, or other spices
• Honey, agave, or maple syrup
• Yogurt

The Perfect Ratio for Smoothie Bowls

It’s my opinion that the perfect ratio for a thick, creamy, perfectly frozen smoothie bowl is 1 cup frozen fruit of your choice + 1 cup frozen banana + ¼ cup milk. Then, on top of this base, you can add 1 tablespoon of any superfood you love. For example:

1. 1 cup frozen avocado, 1 cup frozen banana, ¼ cup unsweetened almond milk, and 1 tablespoon of hemp seeds. (This would be like a bowl version of our avocado smoothie recipe! Personally, I would add a liquid sweetener to this variation, like agave or maple.)
2. 1 cup frozen mango chunks, 1 cup frozen banana, ¼ cup unsweetened almond milk, and 1 tablespoon freeze dried berries.
3. 1 cup frozen mixed tropical fruits, 1 cup frozen banana, ¼ cup unsweetened coconut milk, and 1 tablespoon of cacao nibs.

So long as you stick to this ratio, you can add any frozen fruit, liquid base, and superfood of your choice. This makes the perfect texture for a bowl that is creamy and dessert-like, not too icy or watery.

Can I Meal Prep It?

This recipe for smoothie bowls is meant to be enjoyed immediately after blending, and I don’t recommend meal-prepping them ahead of time. Instead, I like to gather all the ingredients and create smoothie packs for the freezer. Then, when I’m ready to make a bowl, I can simply empty the contents of the bag into a blender with the almond milk and blend for a few minutes until smooth!

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Smoothie Bowl Recipe

Learn How to Make Smoothie Bowls the right way and add all your favorite toppings to create a cheap, healthy, and super easy breakfast or snack!

Course Breakfast

Cuisine General

Total Cost ($3.80 recipe / $1.90 serving)

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 2 bowls (about 1 cup of smoothie + ¼ cup toppings each)

Calories 278kcal

Author Jess Rice

Equipment

• Small Blender

Ingredients

• 1 cup mixed berries, frozen $2.08
• 1 ripe banana, sliced and frozen (about 1 cup) $0.26
• ¼ cup almond milk* $0.30
• ½ Tbsp chia seeds $0.07
• ¼ cup granola $0.48
• ¼ cup berries $0.52
• 1 ½ Tbsp peanut butter, melted $0.09

Instructions

• Add frozen mixed berries, frozen banana, and almond milk to the blender.
• Blend, stopping often to scrape down the inside of the blender to make sure the ingredients catch the blade. Blend and scrape down the blender as often as needed until the perfect consistency is reached.
• Pour the smoothie (it will be THICK) into your favorite bowls and top with your favorite ingredients. I chose chia seeds, granola, more berries, and some melted peanut butter. Enjoy immediately!

See how we calculate recipe costs here.

Notes

*Almond, oat, soy, or dairy milk will all work, so use whatever you have on hand! Alternatively, you can also use fruit juice, but the texture will be less creamy.

Nutrition

Serving: 1bowl with toppings | Calories: 278kcal | Carbohydrates: 43g | Protein: 6g | Fat: 11g | Sodium: 99mg | Fiber: 7g

how to make Smoothie Bowls – step by step photos

Gather all your ingredients.

Add 1 cup of frozen mixed berries, 1 frozen sliced banana (about 1 cup), and ¼ cup of almond milk to your blender. You can also use soy, coconut, oat, or dairy milk instead of almond milk. Fruit juice will also work to create a smooth consistency, but it won’t be as creamy as using milk or a milk alternative.

Blend these ingredients together, stopping often to scrape down the inside of the blender to make sure the ingredients catch the blade. You might need to do this a few times!

Keep blending and scraping down the sides of the blender until the perfect smooth consistency is reached.

Pour your smoothie (it will be THICK) into your favorite bowls. Smooth down the top to create a flat surface for all your yummy toppings!

Top with your favorite ingredients—you can add anything you like or have on hand. I chose ½ Tbsp chia seeds, ¼ cup granola, ¼ cup more berries, and 1 ½ Tbsp melted peanut butter. Serve it immediately for the best texture!

More Smoothie Recipes

Pumpkin Smoothie

$0.94 each

Green Smoothie

$6.21 recipe / $0.78 serving

Chocolate Coffee Breakfast Smoothie

$0.84 each

Secret Ingredient Cherry Almond Smoothie

$1.69 each

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