Eppic Recipes, New York, NY (2026)

08/10/2026

🥔The Ultimate Cheesy Hamburger Potato Casserole!
Looking for a hearty dinner the whole family will love? This Cheesy Hamburger Potato Casserole layers tender russet potatoes with savory ground beef, onions, creamy cheddar sauce, and plenty of melted cheese. Pure comfort food in one baking dish!
Ingredients:

1½ lbs ground beef
1 yellow onion, finely diced
4 lbs russet potatoes, peeled and sliced ¼-inch thin
2 cups cheddar cheese, grated
1 (10.75 oz) can condensed cheddar soup
1 (12 oz) can evaporated milk
½ cup milk
½ tsp garlic powder
Kosher salt, to taste
Freshly ground black pepper, to taste

Directions:

Preheat: Heat the oven to 350°F (175°C) and spray a 9×13-inch baking dish with nonstick spray.
Brown the Beef: Cook the ground beef and onion in a large skillet over medium-high heat. Season with salt and pepper and cook until the beef is browned. Drain the excess fat.
Layer the Potatoes: Arrange a single layer of sliced potatoes in the baking dish. Season lightly with salt and pepper.

Add Beef & Cheese: Top with ¼ of the ground beef mixture and ¼ of the cheddar cheese. Repeat the layers three more times.
Make It Creamy: Whisk the condensed cheddar soup, evaporated milk, milk, and garlic powder together until smooth.
Pour & Cover: Pour the creamy cheddar mixture evenly over the casserole and cover tightly with foil.
Bake: Bake covered for 60 minutes. Remove the foil and bake for another 15 minutes, until the potatoes are tender and the cheese is golden and bubbly.
Serve: Let it rest briefly, then scoop into generous portions and serve warm.

Chef's Tip:
Keep the potato slices consistently about ¼-inch thick so they cook evenly and become perfectly tender.

Prep Time: 15 mins
Cook Time: 1 hr 15 mins
Total Time: 1 hr 30 mins
Servings: 6

08/10/2026

🍝The Creamiest Sausage Pasta Recipe!
Creamy, smoky, and seriously comforting! This Creamy Sausage Pasta combines browned sausage and tender linguine with bell pepper, onion, tomato paste, and a rich paprika cream sauce for an easy family dinner.
Ingredients:

2 Schneider sausages or smoked sausages of choice, sliced
2 tbsp cooking oil or pork lard
2 tbsp butter
1 red bell pepper, diced
1 yellow onion, finely chopped
2 tbsp tomato paste
2 cups heavy cream
1 tbsp garlic powder
1 tbsp smoked paprika
2 tsp salt, divided
Black pepper, to taste
250 g (about 9 oz) linguine or spaghetti, cooked al dente
⅓ cup reserved pasta water
Fresh parsley, chopped, optional
Chili flakes, optional
Grated Parmesan cheese, optional

Directions:

Heat the cooking oil or pork lard in a large skillet over medium heat.
Add the sliced sausage and cook for about 4 minutes, until browned and crispy. Remove and set aside.
Melt the butter in the same skillet. Add the red bell pepper and onion, season with 1 teaspoon salt, and sauté for 4–5 minutes.
Stir in the tomato paste and cook for 1 minute.
Pour in the heavy cream and stir well. Return the browned sausage to the skillet.

Add garlic powder, smoked paprika, black pepper, and the remaining salt. Bring the sauce to a gentle simmer.
Add the cooked pasta and reserved pasta water.
Toss and simmer over low heat for 3–5 minutes, until the pasta is coated in the rich, creamy sauce.
Garnish with parsley, chili flakes, and grated Parmesan cheese if desired. Serve immediately.

Chef's Tip:
Keep the sauce at a gentle simmer rather than a hard boil after adding the cream to maintain a smooth, creamy texture.

Prep Time: 5 mins
Cook Time: 30 mins
Total Time: 35 mins
Servings: 4

08/10/2026

🧡Ham & Cheese Brunch Casserole Recipe!
Looking for the perfect make-ahead weekend breakfast? This Ham & Cheese Brunch Casserole combines fluffy eggs, crusty French bread, savory ham, and plenty of melted white cheddar in one easy, comforting bake!
Ingredients:

10 large eggs
1½ cups milk
2 tsp Dijon mustard
2 tsp fresh thyme leaves, plus more for garnish
1 tsp garlic powder
Kosher salt, to taste
Freshly ground black pepper, to taste
4 cups French bread or baguette, cubed
9 oz ham, chopped
1½ cups shredded white cheddar cheese

Directions:

Preheat the oven to 350°F (175°C).
Whisk the eggs, milk, Dijon mustard, thyme, and garlic powder together in a large bowl. Season generously with kosher salt and freshly ground black pepper.
Lightly butter a large baking dish.

Arrange the cubed French bread in the dish, then scatter the chopped ham and shredded white cheddar evenly over the top.
Pour the egg mixture over everything, making sure the bread is evenly coated.
Bake for 45–55 minutes, until the eggs are set and the top is golden.
Garnish with additional fresh thyme and serve warm.

Chef's Tip:
Turn this into an effortless morning meal by assembling it the night before. Cover and refrigerate overnight, then bake it fresh in the morning.

Prep Time: 15 mins
Cook Time: 45–55 mins
Total Time: 1 hr–1 hr 10 mins
Servings: 8

08/10/2026

🍝Crockpot Cheesy Meatballs Recipe!
Need a ridiculously easy dinner with almost no prep? These Crockpot Cheesy Meatballs simmer in rich pasta sauce until tender, then get topped with creamy ricotta and gooey melted mozzarella. Just four ingredients and the slow cooker does the work!

Ingredients:

Frozen meatballs
Your favorite pasta sauce
Ricotta cheese
Mozzarella cheese

Directions:

Place the frozen meatballs directly into the crockpot.
Pour the pasta sauce evenly over the meatballs, making sure they are well coated.
Cover and cook on HIGH for 4 hours or LOW for 6 hours.
About 30 minutes before serving, spoon the ricotta cheese over the meatballs.

Sprinkle the mozzarella cheese generously over the top.
Cover again and continue cooking for the final 30 minutes, until the cheeses are hot and the mozzarella is completely melted and gooey.
Serve warm straight from the crockpot.

Chef's Tip:
Keep the lid closed after adding the cheese so the trapped heat melts the mozzarella into a beautifully gooey topping.

Prep Time: 5 mins
Cook Time: 4 hrs on High or 6 hrs on Low
Total Time: 4 hrs 5 mins–6 hrs 5 mins
Servings: Depends on the amount of meatballs used

08/09/2026

💛Bacon Egg & Cheese Biscuit Breakfast Bake Recipe!
Turn the classic bacon, egg, and cheese breakfast into one irresistible casserole! This Bacon Egg & Cheese Biscuit Breakfast Bake combines fluffy seasoned eggs, buttery biscuits, crispy bacon, and chunks of melted sharp cheddar for an easy crowd-pleasing breakfast.
Ingredients:

12 large eggs
½ cup cream
Salt and black pepper, to taste
1 tsp onion powder
¼ tsp garlic powder
¾ cup crispy real bacon bits
2 (16.3 oz) cans refrigerated Southern homestyle buttermilk biscuits
1 lb sharp cheddar cheese, cut into 1-inch cubes

Directions:

Preheat the oven to 350°F (175°C).
Add the eggs, cream, salt, black pepper, onion powder, and garlic powder to a large mixing bowl. Whisk until the eggs are well beaten.
Separate the biscuits and cut each one into 4 quarters.

Add the biscuit pieces, cubed sharp cheddar cheese, and crispy bacon bits to the egg mixture.
Stir gently until everything is evenly distributed and coated.
Spray a 9x13-inch baking dish with nonstick cooking spray.
Transfer the mixture to the baking dish and spread it evenly.

Bake for 55–60 minutes, until the eggs are set and the biscuit pieces are fully cooked and golden.
Remove from the oven and rest for 5–10 minutes before slicing. Serve warm.

Chef's Tip:
Make sure the biscuit pieces are evenly distributed throughout the casserole so every serving gets plenty of fluffy biscuit, bacon, egg, and melted cheddar.

Prep Time: 10 mins
Cook Time: 1 hr
Total Time: 1 hr 10 mins
Servings: 8

08/09/2026

🧀Chicken Parmesan Biscuit Casserole Recipe!
Craving crispy chicken Parmesan and cheesy baked pasta at the same time? This Chicken Parmesan Casserole combines tender rigatoni, rich marinara sauce, homemade crispy breaded chicken, mozzarella, and Parmesan in one bubbling, golden casserole!
Ingredients:

¾ lb rigatoni pasta
32 oz marinara sauce, or up to 48 oz for saucier pasta
3 cups shredded mozzarella cheese, divided
⅓ cup grated Parmesan cheese, divided
2 small boneless, skinless chicken breasts
¾ cup all-purpose flour
2 tsp seasoned salt
¼ tsp black pepper
2 eggs
1½ cups Italian breadcrumbs
¾ cup vegetable oil
2 tbsp butter
Fresh parsley, for garnish

Directions:

Bring a large pot of water to a boil and cook the rigatoni for 1 minute less than al dente, according to the package directions.
Drain the pasta and return it to the pot. Toss with 32 oz marinara sauce, 2 tbsp Parmesan, and 1 cup mozzarella cheese. Set aside.
Pat the chicken breasts dry and cut them into strips about ½ inch thick.

Prepare three bowls for breading. In the first, combine the flour, seasoned salt, and black pepper. Add the whisked eggs to the second bowl and the Italian breadcrumbs to the third.
Coat each chicken strip first in the seasoned flour, then in the eggs, and finally in the breadcrumbs until completely covered. Gently flatten the breaded chicken with your palms.

Add about ¼ inch of vegetable oil to a skillet along with the butter and heat over medium-high.
Working in batches, fry the chicken for about 4 minutes per side, until crispy and golden brown. Transfer to a paper towel-lined plate, then cut into bite-sized pieces.
Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch casserole dish.
Spread half of the rigatoni mixture into the dish. Top with half of the crispy chicken, 2 tbsp Parmesan cheese, and 1 cup mozzarella.

Add the remaining rigatoni, followed by the remaining chicken, Parmesan, and mozzarella cheese.
Bake uncovered for 25 minutes, until hot and bubbly. For a more golden, crispy top, increase the oven temperature to 425°F (220°C) and bake for about 5 additional minutes.
Finish with fresh parsley and serve warm.

Chef's Tip:
Bread the chicken while the pasta water comes to a boil and the rigatoni cooks. It saves prep time and helps get the casserole into the oven faster.

Prep Time: 40 mins
Cook Time: 40 mins
Total Time: 1 hr 20 mins
Servings: 8

08/09/2026

🥑 The Easiest Ground Beef Taco Skillet Recipe!
Need a flavorful dinner without a pile of dishes? This Ground Beef Taco Skillet combines seasoned beef, black beans, corn, salsa, and fresh lime in one pan, then gets loaded with crunchy lettuce, tortilla chips, cilantro, creamy avocado, and taco sauce!

Ingredients:

2 lbs ground beef
2 tbsp avocado oil
Salt and black pepper, to season
½ medium red onion, diced (or 2 tsp onion powder)
3 garlic cloves, minced (or ⅓ tsp garlic powder)
3 tbsp taco seasoning
1 tsp salt
½ tsp black pepper
3 tbsp tomato paste
15–20 oz red salsa
1 (15 oz) can black beans, drained and rinsed
1½ cups corn, fresh or frozen
½ cup fresh cilantro, chopped
Juice of 1 lime

For Topping:
Shaved iceberg lettuce
Tortilla chips, crushed
Fresh cilantro, chopped
Avocado, sliced
Taco sauce

Directions:

Heat the avocado oil in a large skillet or Dutch oven over medium heat.
Add the ground beef and cook for about 5 minutes, breaking it into small crumbles as it cooks.
Add the diced red onion, minced garlic, taco seasoning, salt, and black pepper. Stir well and cook for another 5–7 minutes, until the beef is fully browned and the onion has softened.
Add the tomato paste, red salsa, black beans, and corn. Stir everything together until well combined.

Continue cooking for 5–7 minutes, allowing the mixture to heat through and the flavors to come together.
Remove the skillet from the heat and stir in the ½ cup chopped cilantro and fresh lime juice.
Top with shaved iceberg lettuce, crushed tortilla chips, additional chopped cilantro, sliced avocado, and your favorite taco sauce.
Serve warm and enjoy!

Chef's Tip:
Add the lettuce, tortilla chips, avocado, and taco sauce right before serving so the toppings stay fresh and the chips keep their crunch.

Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 6–8

08/08/2026

🌽Creamy Bacon Corn Chowder Recipe!
Warm, thick, and packed with comfort, this Corn Chowder combines sweet corn, tender Yukon gold potatoes, vegetables, creamy broth, and crispy bacon for an easy soup that’s perfect for busy weeknights.
Ingredients:

4 slices bacon, chopped
1 tbsp unsalted butter
1 yellow onion, diced
2 celery stalks, diced
1 large carrot, diced
3 garlic cloves, minced
3 cups corn kernels
2 medium Yukon gold potatoes, peeled and diced
3 cups chicken broth
2 cups whole milk
2 tsp salt
1½ tsp fresh thyme, chopped
½ tsp ground black pepper
Chopped chives, for garnish

Directions:

Add the chopped bacon to a large pot or Dutch oven over medium-high heat. Cook for about 6 minutes, stirring occasionally, until crispy.
Remove the bacon with a slotted spoon and place it aside, leaving the bacon drippings in the pot.
Add the butter and allow it to melt. Stir in the onion, celery, and carrot and cook for about 7 minutes, until tender.

Add the minced garlic and cook for another 1 minute.
Stir in the corn kernels, diced potatoes, chicken broth, whole milk, salt, thyme, and black pepper. If using fresh corn, add the reserved corn cobs.
Bring to a gentle simmer, then reduce the heat to medium-low. Cook for about 15 minutes, stirring occasionally, until the potatoes are tender.

Remove the pot from the heat and discard the corn cobs, if used.
Transfer 2 cups of the soup mixture to a blender and blend until completely smooth. Pour the blended mixture back into the pot and stir until the chowder is thick and creamy.
Stir in the cooked crispy bacon. Serve hot with chopped chives and black pepper on top.

Chef's Tip:
Avoid boiling the chowder after adding the milk. A gentle simmer gives you a smoother, creamier soup without scorching the milk.

Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Servings: 6–8

08/08/2026

💛Crispy Loaded BBQ Chicken Nachos!!
These Loaded BBQ Chicken Nachos bring together crispy tortilla chips, saucy seasoned chicken, melted cheese, smoky bacon, fresh veggies, avocado, and sour cream for one seriously loaded appetizer!
Ingredients:

1 tbsp canola oil
2 chicken breasts, finely diced
½ tbsp kosher salt
½ tbsp freshly ground black pepper
1 tbsp garlic powder
1 tbsp chili powder
¾ cup barbecue sauce
1 (13 oz) bag tortilla chips
2 cups shredded cheese blend
½ red onion, finely sliced
1 tomato, diced
8 bacon strips, cooked and crumbled
2 tbsp fresh parsley, finely chopped
½ cup sour cream
1 avocado, diced

Directions:

Preheat the oven to 350°F (175°C).
Heat the canola oil over high heat. Add the chicken, salt, black pepper, garlic powder, and chili powder. Cook for 2–3 minutes.
Stir in the barbecue sauce and continue cooking for about 5 minutes, until the sauce reduces and coats the chicken.
Spread half of the tortilla chips in a large oven-safe skillet or baking dish.

Top with half of the BBQ chicken, cheese, red onion, tomato, crumbled bacon, and parsley.
Repeat with the remaining tortilla chips and toppings.
Bake for 15 minutes, until hot and the cheese is melted.
Drizzle sour cream over the nachos and finish with diced avocado. Serve immediately.

Chef's Tip:
Build the nachos in two layers instead of piling all the toppings on top, you'll get cheesy, loaded chips all the way to the bottom.

Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Servings: 6

08/07/2026

🍗Easy Chicken Cordon Bleu Bake Recipe!
Craving a comforting, cheesy dinner? This Easy Chicken Cordon Bleu Bake features juicy chicken, savory deli ham, Swiss cheese, and a rich Dijon cream sauce, all baked until golden and bubbly!
Ingredients:

Chicken & Assembly:
4 thin chicken cutlets

Salt and black pepper, to taste
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
½ tsp dried thyme
½ tsp dried rosemary
8 slices deli ham
4 slices Swiss cheese (or Provolone or Mozzarella)
¼ cup grated Parmesan cheese
½ cup breadcrumbs

Dijon Cream Sauce:
4 tbsp butter
2 tbsp all-purpose flour
1½ cups chicken stock
1 tbsp Dijon mustard
1 tbsp Country Dijon mustard
¼ cup grated Parmesan cheese
1 tsp Worcestershire sauce

Directions:

Preheat the oven to 350°F (175°C) and lightly grease a baking dish.
Season both sides of the chicken with salt, pepper, paprika, garlic powder, onion powder, thyme, and rosemary. Arrange in the baking dish.
In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute.
Gradually whisk in the chicken stock until smooth. Stir in both Dijon mustards, Parmesan cheese, and Worcestershire sauce. Simmer until thick and creamy.

Top each chicken cutlet with folded deli ham, then add a slice of Swiss cheese.
Pour the Dijon cream sauce evenly over the chicken.
Sprinkle with Parmesan cheese and breadcrumbs.
Cover with foil and bake for 30–35 minutes, or until the chicken reaches 165°F (74°C).
Remove the foil and broil for 2–3 minutes until golden brown.
Serve hot with mashed potatoes or roasted vegetables.

Chef's Tip:
For extra flavor, toast the breadcrumbs in a little butter before sprinkling them on top.

Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Servings: 4

Eppic Recipes

08/10/2026

08/10/2026

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