Tag Archives: breakfast

Sausage and Cheese Crescent Squares


Number of servings: 32

Ingredients

2 cans (8 oz each) Pillsbury refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet
1 lb spicy or mild bulk pork sausage
1 package (8 oz) cream cheese
2 cups shredded sharp Cheddar cheese (8 oz)

Directions

Heat oven to 375F. If using crescent rolls: Unroll 1 can of dough into 2 long rectangles. Place in ungreased 13×9-inch (3-quart) glass baking dish; press over bottom and 1/2 inch up sides to form crust. If using dough sheets: Unroll 1 can of dough. Place in ungreased 13×9-inch (3-quart) glass baking dish; press over bottom and 1/2 inch up sides to form crust.

In 12-inch skillet, cook sausage over medium heat, stirring frequently, until no longer pink. Remove sausage from skillet; discard drippings. To same skillet, add cream cheese. Cook over low heat until melted. Add cooked sausage; stir to coat. Spoon evenly over crust in baking dish. Sprinkle with cheese.

If using crescent rolls: Unroll second can of dough on work surface. Press to form 13×9-inch rectangle; firmly press perforations to seal. Carefully place over cheese. If using dough sheets: Unroll second can of dough on work surface. Press to form 13×9-inch rectangle. Carefully place over cheese.

Bake 21 to 26 minutes or until golden brown. Cool 15 minutes. Cut into small squares.
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Sausage Bacon Egg Grits Mini Muffins


Makes 36

Ingredients

1 Cup Grits (not prepared)
3 Cups Water
1 Cup Milk
1/4 Cup Colby Jack and Monterrey Cheese
2 large eggs
1 teaspoon of Pepper
1 teaspoon of Salt
6 Large Strips of Bacon
8 oz of Hot/Spicy Sausage (crumbled)

Instructions

Preheat oven to 415F.

Cook bacon and sausage. Drain excess grease and set aside.

Bring water to a boil in a medium sauce pan. Add one cup of grits and cook for about 6 minutes.

Add cheese and mix until it’s completely melted.

Add milk, eggs, pepper, salt, cooked bacon, and cooked sausage.

Spray mini-muffin pan with cooking spray.

Scoop mixture into each muffin pan, filling each spot about 3/4 full.

Cook for 30 minutes or until a fork is inserted and comes out relatively cleanly.

Let cool slightly before eating.

Best when served with a creamy, white sauce.
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Oreo Pancakes

Ingredients

For the pancakes:

1/2 cup almond milk
1/2 cup flour
1 1/2 teaspoons baking powder
3 1/2 tablespoons cocoa powder
Pinch of salt
1 tablespoon sugar
1 tablespoon vegetable oil
1/2 teaspoon vanilla extract

For the filling:

1 1/2 cups unsweetened coconut flakes
1/4 teaspoon vanilla extract
2-3 tablespoons coconut milk
2-3 tablespoons powdered sugar

Directions

To make the frosting, place coconut flakes in food processor and mix until creamy, scraping down the sides intermediately throughout the process. The frosting may not come together at first. Add splashes of coconut milk while mixing. This will help create a butter-like consistency.

Add vanilla and powdered sugar. Mix again.

To begin making the pancakes, heat a skillet on medium-low heat.

In a small bowl whisk together milk, oil and vanilla. Set aside.

In a larger, separate bowl combine flour, baking powder, cocoa powder, sugar and salt. Use a sifter, fork or whisk to mix the dry ingredients together, ensuring there are no clumps.

Combine the wet ingredients with the flour mixture until combined. If the batter is too thick, add a splash more of almond milk.

Lightly grease the skillet. Drop small scoops of batter onto the skillet and flip once bubbles start forming on the surface and the heated side browns and crisps slightly (about 2-3 minutes). Repeat on other side and remove from pan.

Spread filling on top of pancake, adding as much as preferred.
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Hashbrowns Bacon And Egg Crescent Breakfast Ring

Ingredients

2 (8oz) cans crescent rolls
1/2 pound bacon, grease reserved
2 cups frozen hash browns
1 medium sized red onion, chopped
6 eggs
6 slices American cheese
salt & pepper to taste

Instructions

Preheat oven to 375 degrees.

Cook bacon in pan until crisp. Reserve grease, & drain bacon on paper towels. Crumble when cool. Meanwhile, in a large round casserole dish or on a large pizza pan, lay out your crescent rolls, wide ends in the center, & points overlapping, making a wreath-like shape. (Refer to photos below)

Cook the hash browns on medium-high heat in the bacon grease for 5 minutes. Stir in the chopped red onion & cook for an additional 10 minutes, or until slightly browned. Drain on paper towels.

In a medium bowl, scramble the eggs with a fork. Cook on medium heat until done. Melt the cheese on top, stir – and set aside.

Layer the components inside the crescent roll ring as follows. First the hash brown/onion mixture, then the cheese eggs, followed by the crumbled bacon. Wrap the outer points over the filling, and tuck the ends in the center.

Cook in the preheated oven for 17-22 minutes.


place your crescent rolls in a circle, overlapping – leaving the middle hollow like a donut, as shown.


Now, let’s layer the ingredients in. First the hash brown & onion mixture.


Top with the eggs & crumbled bacon.


Pull the crescent rolls over the filling & tuck inside the ‘hole’.
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Brunch Casserole

Ingredients

2 boxes Betty Crocker Seasoned Skillets hash brown potatoes
1 1/2 lb bulk spicy pork sausage
2 medium red bell peppers, chopped (2 cups)
8 medium green onions, chopped (1/2 cup)
1 cup shredded Cheddar cheese (4 oz)
1 cup shredded pepper Jack cheese (4 oz)
2 cups milk
1/2 teaspoon salt
1/2 teaspoon pepper
6 eggs
Chopped fresh cilantro, if desired

Directions

Spray 3-quart casserole dish with cooking spray. In 4-quart bowl, cover potatoes with 10 cups boiling water. Let stand 3 minutes. Drain well; return potatoes to bowl.

In 12-inch skillet, cook sausage over medium heat 5 minutes. Add bell peppers; cook 4 minutes, stirring frequently, until sausage is no longer pink and peppers are tender. Drain. Add sausage mixture to potatoes in bowl; stir in onions and 1/2 cup of each of the cheeses. Spread in baking dish.

In medium bowl, beat milk, salt, pepper and eggs until blended. Pour over sausage-potato mixture; sprinkle with remaining 1/2 cup of each cheese. Cover; refrigerate 8 hours or overnight.

Heat oven to 375F. Uncover baking dish. Bake 50 minutes or until light golden brown and cheese is melted. Let stand 10 minutes before serving. Sprinkle with cilantro
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Biscuit and Gravy Cups


Servings: 8 servings

Ingredients

1 can of refrigerated biscuits (the flaky type don’t work as well for this recipe)
1 lb ground breakfast sausage
1/4 cup flour
1/4 cup butter
2 cups milk (approximately)
salt and pepper to taste

Instructions

Crumble and brown sausage in a pan.

Remove sausage but leave drippings in the pan. Stir in butter.

Add flour and stir, to create a roux. Let cook about 1 minute. Slowly add 1 cup of milk and stir until thickened. Add remaining milk as needed to get desired consistency.

Add sausage back to the gravy and season with salt & pepper.

Open can of biscuits and place one biscuit in each well of a muffin pan. Create an indent with a spoon.

Bake as directed pressing the indent in again halfway through baking. Once browned, remove from the oven and fill with sausage gravy.
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Crescent Roll Danish

Ingredients

1 8 oz package of Cream Cheese
1/2 c sugar
1 tbsp lemon juice
2 cans Crescent Rolls
4 (or more) tbsp of your favorite fruit preserve

Icing

1 tsp vanilla extract
1/2 – 1 c powdered sugar (depending on how runny you like your glaze)
2-3 tsp milk

Directions

In a small bowl, blend Cream Cheese, sugar and lemon juice.

Roll out crescent dough, one can at a time, and cut into 4 rectangles. If you have the “seamed” kind, roll it into a flat rectangle before you cut.

Spread rectangles of dough with about 3 tbsp of the cream cheese mixture.

Starting at long side, gently roll and twist at the same time until the roll is about 10 inches long. Coil loosely into spirals with seam inside. Seal ends

There should be an indentation in the middle of the coil, but use your thumb to make it slightly larger and fill with half a tablespoon or so of preserves (we like lots of filling).

Arrange on parchment paper lined baking sheet and bake at 350 degrees for about 25 to 30 minutes (until deep golden brown)
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