2 cans Pillsbury Cinnamon Rolls
1/2 cup milk
1 teaspoon cinnamon
1/4 cup pure maple syrup
Grease a 9×13 pan with Pam.
Cut up the rolls into small pieces and lay in the pan.
In a bowl, whisk eggs, milk and cinnamon.
Pour over rolls making sure they are all well coated.
Drizzle on the maple syrup.
Bake at 350 for approx 35 minutes or until puffed up and golden.
Microwave the icing that came with the 2 cinnamon roll packs in a microwave safe bowl.
Pour on top and serve warm.
2 cans of crescent rolls (you can use biscuits too)
Cheese (Whatever type you like)
12oz or 16oz package of bacon, cooked
flour for dusting (optional)
Preheat your oven to 375 degrees. Spray a baking sheet with non-stick cooking spray. Lightly flour your work surface.
Unroll one can of crescent rolls (or 1/2 can of biscuits) on your work surface. Using your hands or a rolling pin, press the seams together and lightly press & stretch a little into a nice rectangle.
Add a layer of cheese
Add a layer of bacon.
Unroll the remaining can of crescent rolls on top & press all the seems together both on top and all around.
Using a pizza cutter or a knife (I prefer a pizza cutter personally) slice into squares.
Place on a Baking Sheet so the squares are touching.
Bake for 12-15 minutes, or until the top of the crescent rolls are lightly browned. Remove from the oven & cool on a wire rack for 3-5 minutes.
1 1/4 cup flour
1 tsp baking powder
pinch of salt
2 Tbsp caster sugar
1 egg (I use extra-large free-range eggs)
3 1/2 Tbsp butter, melted
1/2 cup milk
1/2 cup ricotta cheese
fresh blueberry (to add to the frying flapjacks and extra to serve)
syrup, to serve
Sift together the flour, baking powder, salt and sugar.
Combine the egg, milk, butter and ricotta in a separate bowl and mix well.
Make a well in the center of the dry ingredients and pour in the wet.
Gently mix in the wet ingredients until you have a smooth batter.
Fry spoonfuls of the mixture in a warm, non-stick frying pan. Add a generous tablespoonful’s worth of blueberries to each flap jack (on the un-cooked side) before flipping over.
Remove the flap jacks from the pan and keep warm in a low oven until ready to serve.
Serve with syrup and fresh blueberries.
1 1/2 pounds fresh asparagus or 2 packages frozen asparagus spears
One pie shell
8 slices bacon, cut into 1/2 inch pieces
8 ounces grated Swiss cheese
1 1/2 cups half and half
1/8 tsp nutmeg
1/8 tsp salt
Dash of pepper
Snap off and discard the woody bases of the fresh asparagus. Slice stalks diagonally into 1/2 inch pieces. Bring a large pot of water to a boil, add salt and cook asparagus until tender. Drain thoroughly.
Prepare pie shell and bake according to directions.
Fry bacon pieces until crisp and drain on paper towels. Sprinkle bacon and cheese into baked pie shell and top with asparagus pieces.
Beat eggs with half and half, nutmeg, salt and pepper until just well combined. Pour over ingredients in pie shell and bake at 375 degrees for 40 to 50 minutes until a knife inserted in center comes out clean.
1 bag 26 oz. frozen hash browns
1 cup milk
1 tablespoon ground mustard
1 16 oz. roll sausage maple, sage or regular sausage.
Salt and pepper
16 oz. bag shredded cheddar cheese
Spray crock pot and evenly spread hash browns at the bottom.
Crack 12 eggs in a large bowl.
Mix well (and slowly) using a whisk.
Add the milk.
Go ahead and sprinkle in the ground mustard. This might sound like a weird ingredient, but I’ve come to love (and use) this in most of my recipes.
Add plenty of salt and lots of fresh pepper. Mix well and set aside.
Cook the sausage on high heat, drain and set aside.
Add sausage on top of hash browns.
Is this enough cheese? Maybe? Probably. Throw the whole big bag in there.
Mix it up well. Or good, depending on where you’re from.
Pour the egg mixture over everything in the crock pot. Using a wooden spoon, even everything out so it’s spread evenly.
Turn the crock pot on low for 6-8 hours.
(make the night before)
For the Blueberry French Toast Casserole
1 1/2 loaves French Bread, cut into cubes
4 oz. cream cheese
1 tablespoon milk
1/2 cup powdered sugar
1 cup blueberries
1 cup milk
2 teaspoons vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup maple syrup
For the Blueberry Syrup
1 cup cold water
2 tablespoons corn starch
1/2 cup sugar
1 cup blueberries
Spray an 8-x-8 inch casserole dish with nonstick spray.
Spread half of the French Bread cubes in an even layer over the bottom of the casserole dish.
Mix together cream cheese, milk, and powdered sugar until well combined. Mixture should be somewhat thick and not watery. Add more powdered sugar if mixture seems too thin. Pour over bread cubes and sprinkle with blueberries.
Add remaining bread cubes over the top.
Combine 1 cup milk, eggs, vanilla, cinnamon, nutmeg and syrup. Pour mixture over bread cubes and sprinkle with additional blueberries. Cover with foil and refrigerate overnight.
Remove casserole from fridge 30 minutes before baking. Preheat oven to 375 degrees F and bake covered for 45 minutes. Remove foil and bake for another 30 minutes or until the center is set.
During the last 10 minutes of baking time, prepare the blueberry syrup. In a small saucepan, combine cold water, corn starch and sugar. Heat mixture and bring to a simmer. Add blueberries and continue simmering for 10 minutes. Serve casserole with warm syrup immediately.
Slice of bread
2 tablespoons milk
1/4 teaspoon cinnamon
1/2 teaspoon vanilla extract
Slice bread into cubes.
In a bowl, add egg, milk, cinnamon, and vanilla, and mix.
In a microwave-safe mug, place half of the cubed bread and desired amount of blueberries.
Place the rest of the bread and berries and pour the egg mixture into the mug.
Microwave for 1½ minutes or until egg is fully cooked.
Drizzle maple syrup