33 Classic American Breakfast Foods To Start Your Day Off Right | Food For Net (2024)

Classic American-style pancake recipe

• 1.5 cups all-purpose flour
• 3.5 tsp baking powder
• 1 tsp salt
• 1 tbsp white sugar
• 1.24 cups milk
• 1 egg
• 3 tsbp melted butter

• Sift Together Dry Ingredients: In a large bowl, sift together the flour, baking powder, salt, and sugar.

• Mix Wet Ingredients: In another bowl, beat the egg and then mix in the milk and melted butter.

• Combine Mixtures: Pour the wet mixture into the dry ingredients and stir just until blended. Do not overmix; the batter should have small lumps.

• Heat Pan: Heat a lightly oiled griddle or nonstick frying pan over medium-high heat.

• Cook Pancakes: Pour or scoop the batter onto the griddle or pan, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

• Enjoy your pancakes with your favorite toppings like maple syrup, fresh fruits, or a dollop of whipped cream!

American-style pancakes, also known as flapjacks, are a quintessential part of American breakfast culture. Unlike their European counterparts, which are often thinner and more crepe-like, American pancakes are notably thick and fluffy. This characteristic fluffiness is achieved through the use of baking powder in the batter, which acts as a leavening agent, causing the pancakes to rise and puff up during cooking. They are larger in diameter but still wonderfully light in texture.

A staple in American diners and households, these pancakes are not only a breakfast item but also a canvas for creativity. Toppings can range from the classic maple syrup and butter to more elaborate combinations like blueberries, bananas, chocolate chips, or even bacon bits. Served often in stacks, these pancakes are a comforting, hearty meal, embodying the spirit of American simplicity and abundance. Their versatility and ease of preparation have made them a beloved choice for breakfast and brunch gatherings across the United States.

• Avoid flipping pancakes multiple times for a more fluffy texture. You’ll know when the bottom is done cooking when you see lots of bubbles appear at the top and the edges of the top start to cook.
• Pancakes will tend to cook faster as your pan heads up, so the first pancake may take longer, but shorten the cooking time after your first pour for subsequent pancakes to avoid burning them!

English Muffins Recipe

• 0.5 cups warm water
• 1.5 tsp active dry yeast
• 1 tsp sugar
• 1 cup milk (lukewarm)
• 2 tbsp butter (melted)
• 0.75 tsp salt
• 3 cups all purpose flour (approximately)
• cornmeal (for dusting)

• Prepare Yeast Mixture: Dissolve yeast and sugar in warm water and let sit for about 5 minutes until frothy.

• Mix Wet Ingredients: In a large bowl, combine the milk, melted butter, and yeast mixture.

• Add Dry Ingredients: Gradually add flour and salt to the wet ingredients, stirring until a soft dough forms.

• Knead Dough: Turn the dough onto a floured surface and knead until smooth and elastic, about 5 minutes.

• First Rise: Place the dough in a greased bowl, cover, and let it rise in a warm place until doubled, about 1 to 1.5 hours.

• Shape Muffins: Punch down the dough, then roll out to about ½ inch thick. Cut rounds with a biscuit cutter and dust with cornmeal.

• Second Rise: Place the rounds on a baking sheet, cover, and let them rise for another 30 minutes.

• Cook on Griddle: Heat a griddle or skillet over medium heat. Cook the muffins for about 5-7 minutes per side until golden brown.

English muffins are a traditional British breakfast bread, known for their distinctively flat, round shape and the unique texture that features a lot of “nooks and crannies”. These are perfect for capturing and holding melted butter, jam, or honey. Unlike American-style pancakes, English muffins are yeast-leavened and are cooked on a griddle or skillet, giving them a crispy exterior and a soft, chewy interior. They are typically split open with a fork before toasting, to enhance their crispy texture.

Though these are an English breakfast food, American breakfasts have adopted traditions from many places in the world, especially from places to which they have a close connection like Europe and the UK. Toasted English muffins with butter jam, avocados, or even other exotic toppings are extremely popular for American breakfast foods!

To be honest, most people simply buy English muffins from the store and toast them at home, but here’s a recipe to make them from scratch if you have the time!

To make this “American Style”, be sure to pack on lots of toppings, or fit them in like a sandwich. The English (as far as I’m aware) eat pretty simple things like butter or jam, but you know how Americans are.

Put a sausage patty and a fried egg between the slices for a breakfast sandwich.

Top with mashed avocado and salt and pepper for a healthy addition of protein.

Add ham, eggs, and Hollandaise sauce to make eggs Benedict.

Eggs Benedict

• 4 English muffins (split and toasted)
• 8 slices Canadian bacon
• 8 eggs
• 2 tsp white vinegar (for poaching eggs)
• chopped parsley (for garnish)
• 4 egg yolks
• 1 tbsp lemon juice
• 0.5 cup unsalted butter (melted)
• 1 pinch cayenne pepper
• salt (to taste)

Prepare Hollandaise Sauce

• Whisk egg yolks and lemon juice together in a heatproof bowl until the mixture is thickened.

• Place the bowl over a pot of simmering water (double boiler), ensuring the water doesn’t touch the bowl.

• Slowly drizzle in melted butter, whisking continuously until the sauce thickens.

• Remove from heat, whisk in cayenne and salt. Cover and keep warm.

Poach Eggs

• Bring a large pot of water to a simmer and add vinegar.

• Crack each egg into a small bowl and gently slide it into the water.

• Cook for 3 to 4 minutes until the egg whites are set but yolks remain runny. Remove with a slotted spoon.

Cook Canadian Bacon

• Heat a skillet over medium heat and cook the bacon until slightly browned.

Assemble Eggs Benedict

• Place toasted English muffins on plates.

• Top each muffin half with a slice of Canadian bacon, a poached egg, and a generous spoonful of hollandaise sauce.

• Garnish with chopped parsley or chives if desired.

Eggs Benedict is a rather labor intensive breakfast to simply treat yourself, but worth the effort, especially if you are cooking for the family on an easy weekend morning.

Eggs Benedict is a luxurious and classic American brunch dish that combines the rich flavors of poached eggs, Canadian bacon, toasted English muffins, and creamy hollandaise sauce. Its origins date back to the late 19th century in New York City, and it has since become a staple in brunch menus across the United States.

The dish is celebrated for its balance of textures and flavors: the crispness of the toasted muffin, the savory taste of the bacon, the delicate nature of the poached egg, and the smooth, buttery hollandaise sauce all combine to create a truly indulgent meal.

Biscuits and Gravy

Ingredients for Biscuits

• 2 cups all purpose flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 6 tbsp unsalted butter (cold and cubed)
• 3/4 cup buttermilk (cold)

Ingredients for Sausage Gravy

• 1 pound pork sausage
• 1/4 cup all-purpose flour
• 2 cups milk
• salt and pepper (to taste)

Biscuits

• Preheat Oven: Preheat your oven to 450°F (232°C).

• Combine Dry Ingredients: In a large bowl, mix flour, baking powder, baking soda, and salt.

• Add Butter: Cut in the butter until the mixture resembles coarse crumbs.

• Add Buttermilk: Gradually stir in buttermilk until dough pulls away from the sides of the bowl.

• Form Biscuits: Turn out onto a lightly floured surface, knead briefly, roll out to about 1 inch thick, and cut with a biscuit cutter.

• Bake: Place biscuits on an ungreased baking sheet and bake for 10 to 12 minutes until risen and golden brown.

Sausage Gravy

• Cook Sausage: In a large skillet, cook sausage over medium heat, breaking it apart with a spoon, until fully cooked.

• Make Roux: Sprinkle flour over cooked sausage. Stir and cook for a couple of minutes.

• Add Milk: Gradually add milk, stirring continuously until the mixture comes to a slight boil. Reduce heat and simmer until thickened.

• Season: Add salt and pepper to taste, and cayenne if desired.

Biscuits and Gravy is a classic Southern American comfort food, typically served as a hearty breakfast dish. The dish consists of soft, flaky biscuits covered in a rich, creamy sausage gravy. This staple of Southern cuisine is known for its simple, yet satisfying flavors, and is a beloved choice for a filling and delicious breakfast or brunch.

Despite sounding complicated, biscuits and gravy is surprisingly simple and quick to whip up. The key is to have the ingredients on hand, and have experience making it. The gravy itself is just three ingredients, and if you aren’t making biscuits by hand, you can have it done in 10 minutes.

Even if you are doing biscuits by hand, making the biscuit dough takes 5-10 minutes and baking only takes 10-12 minutes, so you can have a full home made biscuits and gravy spread in 30 minutes. That’s not bad at all, and LOT healthier and filling than whatever honey nut cheerio cereal garbage you have on hand!

Cinnamon Rolls

Cinnamon rolls are a sweet and indulgent treat, beloved for their soft, doughy texture and rich cinnamon-sugar filling. Originating from Europe and popularized in the United States, they are often topped with a creamy frosting and are a favorite for breakfast or as a dessert.

The Dough

• 1 cup warm milk
• 2.5 tsp active dry yeast
• 1/2 cup granulated sugar
• 1/3 cup unsalted butter (melted)
• 2 eggs
• 1 tsp salt
• 4 cups all purpose flour

The Filling

• 1 cup brown sugar (packed)
• 2.5 Tbsp ground cinnamon
• 1/3 cup unsalted butter (softened)

The Cream Cheese Frosting

• 6 Tbsp unsalted butter (softened)
• 1.5 cups powdered sugar
• 1/4 cup cream cheese
• 1/2 tsp vanilla extract
• 1/8 tsp salt

Prepare Yeast Mixture

• Pour warm milk into a bowl. Sprinkle yeast and a pinch of sugar over it. Let it sit for about 5-10 minutes until frothy.

Make Dough

• In a large bowl, combine yeast mixture, sugar, melted butter, eggs, and salt. Add flour and mix until a soft dough forms.

• Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic.

• Place dough in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1 hour.

Prepare Filling

• Mix brown sugar and cinnamon in a bowl.

Shape Rolls

• Roll out the dough on a floured surface into a 14×9 inch rectangle.

• Spread softened butter over the dough, then sprinkle the cinnamon-sugar mixture evenly on top.

• Roll up the dough tightly and cut into 12 equal rolls.

• Place rolls in a greased 9×13 inch baking pan, cover, and let rise again for 30 minutes.

Bake

• Preheat oven to 350°F (175°C).

• Bake the cinnamon rolls for 25-30 minutes until golden brown.

Make Frosting and Frost Rolls

• Beat together butter, powdered sugar, cream cheese, vanilla extract, and salt until smooth.

• While rolls are warm, spread the frosting over them.

Cinnamon rolls, with their sweet, spicy aroma and tender texture, have a special place in both home kitchens and bakeries. Originating from Sweden, where they are known as ‘kanelbulle,’ they have become a beloved treat worldwide, particularly in the United States.

The allure of cinnamon rolls lies not only in their taste but also in their versatility. They can be adapted to suit different preferences: some enjoy them with nuts or raisins added to the filling, while others prefer unique twists like adding cardamom or swapping the cinnamon for pumpkin spice. The frosting too can vary – from a simple powdered sugar glaze to more decadent cream cheese or caramel toppings.

Cinnamon rolls are more than just a delicious treat; they’re often associated with warmth and comfort, making them a popular choice for holiday mornings, special occasions, or simply as a weekend baking project. The process of making them, from kneading the dough to the final icing, is almost therapeutic and a delightful activity to share with family or friends.

Moreover, the popularity of cinnamon rolls in cafes and bakeries has led to the creation of oversized, gourmet versions, showcasing how a simple, traditional recipe can be transformed into a modern, indulgent experience. Whether enjoyed in a cozy home setting or as a gourmet bakery treat, cinnamon rolls remain a timeless and cherished sweet indulgence.

Belgian Waffles

Belgian waffles are known for their large size, deep pockets, and light, crispy texture. Originating from Belgium, they differ from regular American waffles in their batter, which is yeast-based and often includes beaten egg whites for extra lightness.

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 3.5 tsp baking powder
• 1/2 tsp salt
• 2 eggs (separated)
• 1.5 cups milk
• 1 cup unsalted butter (melted)
• 1 tsp vanilla extract

• Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt.

• Egg Yolks & Wet Ingredients: In a separate bowl, beat egg yolks and then add milk, melted butter, and vanilla extract. Mix well.

• Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined.

• Beat Egg Whites: In another bowl, beat the egg whites until stiff peaks form. Gently fold them into the batter.

• Preheat Waffle Iron: Heat your Belgian waffle iron.

• Cook Waffles: Pour the batter onto the hot waffle iron and cook according to the manufacturer’s instructions, usually until golden brown and crisp.

• Serve: Serve immediately with your choice of toppings, such as fresh fruit, whipped cream, or syrup.

Grits

Grits, a staple of Southern American cuisine, are made from ground corn and are known for their creamy texture and versatile flavor profile. Originating from Native American food traditions, grits have become a symbol of Southern comfort food, often served for breakfast or as a side dish.

• 4 cups water
• 1 tsp salt
• 1 cup stone-ground or regular grits
• 1/4 cup butter
• 1/2 cup shredded cheddar cheese (optional)
• black pepper (to taste)

• Boil Water: In a medium saucepan, bring water and salt to a boil.

• Add Grits: Slowly stir in the grits. Reduce the heat to low and cover the pan.

• Cook: Cook for 15-20 minutes for regular grits or 45-60 minutes for stone-ground grits, stirring occasionally to prevent sticking. Add more water if needed.

• Add Butter and Cheese: Once the grits are creamy and tender, remove from heat and stir in butter and cheese until well combined.

  See Also

  These are the top 10 breakfast foods in America

• Season and Serve: Season with black pepper and additional salt if needed. Serve hot.

French Toast

French Toast, a beloved breakfast dish, features slices of bread soaked in a mixture of eggs and milk, then fried to golden perfection. It’s known for its rich, custardy interior and slightly crisp exterior, often topped with syrup, powdered sugar, or fruit.

• 1 cup milk
• 4 eggs
• 2 Tbsp granulated sugar
• 1 tsp vanilla extract
• 1/4 tsp ground cinnamon
• 8 slices bread (thick!)
• butter (for frying)

• Whisk Custard Mixture: In a shallow dish, whisk together milk, eggs, sugar, vanilla extract, and cinnamon.

• Soak Bread: Dip each slice of bread in the egg mixture, allowing it to soak for a few seconds on each side.

• Heat Skillet: Heat a skillet or griddle over medium heat and add butter.

• Cook French Toast: Place the soaked bread slices on the skillet. Cook for 2-3 minutes on each side or until golden brown and cooked through.

• Serve: Serve warm with your choice of toppings such as maple syrup, powdered sugar, fresh berries, or whipped cream.

Classic Hashbrowns

Hashbrowns are a classic breakfast dish, known for their crispy exterior and tender interior, often made from grated or shredded potatoes. This American diner staple is a versatile side that pairs well with various breakfast items like eggs, bacon, and toast.

• 2 Large Russet Potatoes
• 2 Tbsp butter or oil
• salt and pepper (to taste)

• Prepare Potatoes: Peel the potatoes and grate them using a box grater.

• Rinse and Dry: Rinse the grated potatoes in cold water, then squeeze out as much moisture as possible. For best results, wrap them in a clean towel and wring out the water.

• Heat Skillet: Heat butter or oil in a large skillet over medium-high heat.

• Form Hashbrowns: Add the grated potatoes to the skillet, pressing them down into a flat layer. Season with salt and pepper.

• Cook: Cook without stirring for 5-7 minutes until the bottom is crispy and golden brown. Flip over and cook the other side for another 5-7 minutes.

• Serve: Remove from the skillet and serve immediately.

Sweet Crepes

Sweet crepes are a delicate and versatile French dessert or breakfast dish, characterized by their thin, tender texture. Made from a simple batter, they can be filled with a variety of sweet toppings like fruits, chocolate, jam, or whipped cream, making them a beloved treat worldwide.

• 1 cup all purpose flour
• 1.5 cups milk
• 2 large eggs
• 2 Tbsp granulated sugar
• 1 tsp vanilla extract
• 2 Tbsp unsalted butter (melted)
• pinch of salt

• Make Batter: In a blender, combine flour, milk, eggs, sugar, vanilla extract, melted butter, and salt. Blend until smooth. Let the batter rest for about 30 minutes at room temperature to allow the flour to absorb the liquid.

• Heat Pan: Heat a non-stick skillet or crepe pan over medium heat. Lightly grease it with butter.

• Cook Crepes: Pour a small amount of batter into the center of the pan. Quickly tilt and rotate the pan to spread the batter thinly and evenly. Cook for about 1 minute until the edges lift from the pan and the bottom is lightly golden. Flip and cook the other side for another 30 seconds.

• Fill and Serve: Remove the crepe from the pan. Add your favorite sweet fillings like Nutella, sliced strawberries, banana, lemon juice with sugar, or whipped cream. Fold the crepe and serve immediately.

Griddlecakes

Griddlecakes, also known as hotcakes or flapjacks in some regions, are a type of pancake cooked on a griddle or frying pan. They are a popular breakfast item, known for their fluffy texture and are typically made from a batter that includes flour, leavening agents, eggs, and milk.

• 3/4 cup all purpose flour
• 3/4 cup whole wheat flour
• 1/2 cup rolled oats or quick oats
• 1/4 cup cornmeal
• 4 tsp baking powder
• 1 tsp salt
• 2 Tbsp brown sugar
• 1 1/2 cups milk (or buttermilk for richness)
• 2 eggs
• 4 Tbsp melted butter
• 1/2 cup mix-ins like blueberries, chopped nuts, or grated apple (optional)

• Combine Dry Ingredients: In a large bowl, mix both types of flour, oats, cornmeal, baking powder, salt, and brown sugar.

• Mix Wet Ingredients: In another bowl, whisk together the milk, eggs, and melted butter or oil.

• Combine Wet and Dry: Pour the wet mixture into the dry ingredients and stir until just combined. The batter should be slightly lumpy. If using, fold in any additional mix-ins.

• Heat Griddle: Preheat a griddle or frying pan over medium heat and lightly grease it.

• Cook Griddlecakes: Scoop about 1/4 cup of batter for each griddlecake onto the griddle. Cook until bubbles form on the surface, then flip and cook until browned on the other side.

• Serve: Serve warm with your favorite toppings, such as maple syrup, yogurt, or fresh fruit.

Griddlecakes are a comforting and versatile breakfast option, perfect for lazy weekends or special occasions. Their appeal lies in their simplicity and the joy of watching them puff up on the griddle, creating a perfect golden-brown exterior. They’re a delightful way to start the day and can be customized with various mix-ins and toppings to suit different tastes.

The terms “griddlecakes” and “pancakes” are often used interchangeably in many parts of the world, particularly in the United States. In most cases, they refer to the same basic dish: a batter-based breakfast item cooked on a griddle or frying pan, known for its fluffy texture and round shape. The standard batter for both typically includes flour, eggs, a leavening agent (like baking powder), milk, and butter or oil.

However, in some culinary contexts, “griddlecakes” can refer to a broader category that includes variations made with different grains, additives, or flavors. For example, griddlecakes might include cornmeal, oatmeal, or whole wheat flour, and they can be flavored with ingredients like corn, blueberries, or pumpkin.

In terms of flavor and texture:

• Pancakes: Classic pancakes are known for their light and fluffy texture, achieved with a batter that has a leavening agent such as baking powder. The flavor is mildly sweet and buttery, making them a perfect canvas for toppings like syrup, fruits, or whipped cream.
• Griddlecakes: While they can be identical to pancakes, griddlecakes made with alternative ingredients (like cornmeal or whole wheat flour) might have a more distinct flavor and a denser texture. These variations can add a nutty or earthy flavor and a heartier texture compared to traditional pancakes.

The key takeaway is that while all pancakes can be considered griddlecakes, not all griddlecakes are the classic pancake, depending on the specific ingredients and regional definitions used.

Croissants

Croissants are a classic French pastry known for their buttery, flaky layers and crescent shape. Originating in Austria, they became a staple in French bakeries and are now enjoyed worldwide. Making croissants is a labor-intensive process involving a technique called laminating, where butter is folded into the dough multiple times to create thin layers.

For the Dough

• 4 cups all-purpose flour
• 1/4 cup grandulated sugar
• 2 tsp salt
• 1 Tbsp instant yeast
• 1 1/4 cups warm milk (about 110ºF)

For the Butter Layer

• 1 1/4 cups unsalted butter (cold)

For the Egg Wash

• 1 egg

Make Dough

• Combine flour, sugar, salt, and yeast in a large bowl. Add warm milk and mix to form a dough.

• Knead the dough for about 10 minutes until smooth and elastic.

• Cover and let the dough rest in the refrigerator for 1 hour.

Prepare Butter Layer

• Place the butter between two sheets of parchment paper and pound it with a rolling pin into a rectangle, about 1/2 inch thick.

• Refrigerate the butter until it’s the same consistency as the dough.

Laminate the Dough

• Roll out the dough into a rectangle twice as long as the butter.

• Place the butter on half of the dough, then fold the other half over it.

• Roll the dough into a rectangle, then fold it into thirds like a letter. This is the first turn.

• Refrigerate the dough for 30 minutes.

• Repeat the rolling and folding process two more times, with 30-minute refrigeration between each turn.

Shape Croissants

• Roll the dough into a large rectangle. Cut it into triangles.

• Roll each triangle from the base to the tip to form a crescent shape.

• Place the croissants on a baking sheet, cover, and let them rise until doubled in size, about 1 hour.

Bake

• Preheat the oven to 400°F (200°C).

• Make an egg wash by whisking together the egg and water. Brush it over the croissants.

• Bake for 15-20 minutes until golden brown.

Blueberry Muffins

Blueberry muffins are a delightful and popular baked treat, known for their moist texture and bursts of sweet, tangy blueberries. These muffins are a staple in cafes and bakeries and are also easy to make at home.

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 tsp salt
• 3 tsp baking powder
• 1/3 cup vegetable oil
• 1 egg
• 1 cup milk
• 1 tsp vanilla extract
• 1 1/2 cups fresh or frozen blueberries

• Preheat Oven and Prepare Pan: Preheat your oven to 400°F (200°C). Grease a muffin pan or line it with muffin papers.

• Dry Ingredients: In a large bowl, combine flour, sugar, salt, and baking powder.

• Wet Ingredients: In another bowl, whisk together the oil, egg, milk, and vanilla extract.

• Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. The batter will be lumpy.

• Add Blueberries: Gently fold in the blueberries, being careful not to overmix.

• Fill Muffin Cups: Spoon the batter into the prepared muffin cups, filling each about 2/3 full. Sprinkle the tops with sugar if desired.

• Bake: Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Quiche

Quiche is a versatile and elegant dish that originates from France. It’s essentially a savory tart made with a pastry crust filled with a custard of eggs and cream, often enriched with various ingredients like cheese, meat, seafood, or vegetables. Quiche Lorraine, which includes bacon and cheese, is one of the most famous versions.

For the Crust

• 1 1/4 cups all purpose flour
• 1/2 tsp salt
• 1/2 cup butter chilled and diced
• 3-4 Tbsp ice water

For the Filling

• 4 eggs
• 1 1/2 cups heavy cream or whole milk
• 1 cup grated cheese (like Gruyère, cheddar, or Swiss)
• 1/2 cup diced cooked ham or crispy bacon
• 1/2 cup sautéed vegetables (like spinach, mushrooms, or onions) (optional)
• salt and pepper to taste

Make the Crust

• Combine flour and salt in a bowl. Cut in butter until mixture resembles coarse crumbs.

• Stir in ice water, a tablespoon at a time, until mixture forms a ball.

• Wrap in plastic and refrigerate for at least 4 hours or overnight.

Roll Out Crust

• On a floured surface, roll the dough out to fit a 9-inch pie plate.

• Place crust in pie plate, trim the edge, and prick the bottom with a fork.

Pre-Bake Crust

• Preheat oven to 425°F (220°C).

• Line the crust with parchment paper and fill with pie weights or dried beans.

• Bake for 8 minutes, remove the weights and paper, and bake for another 5 minutes.

• Prepare Filling

• In a bowl, whisk together eggs, cream, salt, pepper, and nutmeg.

• Stir in cheese and any other fillings like ham or vegetables.

Assemble and Bake

• Reduce oven temperature to 350°F (175°C).

• Pour the filling into the pre-baked crust.

• Bake for 35-45 minutes or until the custard is set and the top is lightly golden.

• Cool and serve