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Category Archives: Breakfast

Lil’ Smokies Wreath

These guys went like hot cakes at work! They were all gone in less than 30 minutes. Coworkers swarmed to the break room to get a piece before it was gone. (They were so happy to see something festive that wasn’t sweet!) It’s a guaranteed success!

Ingredients

  • 1 can of crescent rolls*
  • Hillshire Farms Turkey Lit’l Smokies
  • 1 tbsp butter
  • 1 red bell pepper

* Note: 1 can of crescent rolls makes 24 little pigs-in-a-blanket. If you want to make 2 wreaths or use the entire package of lit’l smokies, you’ll need 2 cans of crescent rolls.

Lil Smokies Wreath

1. Preheat oven to the temperature specified on the crescent roll can. Line a cookie sheet with parchment paper.
2. Unroll the crescent dough and separate into 4 rectangles. Pinch the seams together. Cut each rectangle into 6 strips.
3. Wrap 1 strip of dough around a lit’l smokie. Repeat with the remaining 23 strips of dough. Place seam side down on the parchment paper, slightly touching, in a circle.
4. Bake for 7-10 minutes or until golden brown.
5. Melt the butter in a microwaveable bowl. Brush the butter onto the tops of the rolls.
6. Cut the top and bottom off of the red bell pepper. Cut along the bell pepper indentations. Using the flattest piece, trace the shape of a bow with the tip of a knife on the inside of the bell pepper. Cut away the excess pieces. Use two 1/2 inch wide strips for the tails of the bow.

Serve hot and enjoy!

Recipe found on Free Christmas Fun
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Candy Cane Cream Cheese and Cherry Danish

I’ve been told by several people that this is the best danish they have ever had. You be the judge.

It’s very simple to put together and looks impressive. Would be a great recipe to make Christmas morning with the family.

Ingredients

  • 2 cans of crescent rolls (I used reduced fat)
  • 8 oz cream cheese, room temperature
  • 1 can cherry pie filling
  • 1 tsp vanilla extract, divided
  • 1+ cup powdered sugar
  • 1+ tbsp milk

Step 1: Preheat the oven to 350. Line a cookie sheet with parchment paper.

Step 2: Separate the crescent rolls into 8 rectangles by pressing two triangular sections together. Set aside two of the rectangles for later. Arrange the remaining rectangles into a rough candy cane shape. I only used 5 rectangles, so I had 1 rectangle left over. I used it to make a small cherry popover.

Candy Cane Danish Step 2

Step 3: Using a paring knife, trace a rounded candy cane shape. When you’re happy with the design, use the knife to cut off the remaining dough. Some of the pieces may overlap quite a bit. If this happens, cut off some of the overlap. You only need 1/4 inch overlap. Pinch the pieces together.

Candy Cane Danish Step 3

Step 4: Combine the cream cheese and 1/2 tsp vanilla extract. Spread the cream cheese ontop of the crescent dough, leaving a 1/4 inch boarder around the edge.

Candy Cane Danish Step 4

Step 5: Open the can of cherry pie filling. Starting in the middle, carefully spoon the pie filing onto the cream cheese. I say be careful because the juice in the pie filling will spill over the edge if you’re not careful.

Candy Cane Danish Step 5

Step 6: Using a paring knife, cut the two rectangles you set aside in step 2 into 6 strips each.

Candy Cane Danish Step 6

Gently stretch these strips and lay them across the candy cane to make the stripes. Gently press the stripes into the edge of the danish to secure the stripes.

Candy Cane Danish Step 6b

Step 7: Bake for 10-12 minutes or until the dough is golden brown.

Step 8: While the danish is cooling, make the glaze. Combine 1 cup powdered sugar, 1 tbsp milk, and the remaining 1/2 tsp vanilla extract. Stir well. If the glaze is too runny, add more powedered sugar. If the glaze is too thick, add more milk. Once you’ve reached the right consistency, drizzle the glaze over the danish.

Candy Cane Danish

This recipe is great severed hot out of the oven or room temperature. Enjoy!

Based off of the recipe found on Made to be a Momma
 
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Posted by on December 21, 2014 in Breakfast, Holidays!, Sweets

 

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Baked Eyeball Breakfast Casserole

This is a great casserole to take to a themed office or dinner party. It tastes amazing, looks great, and reheats perfectly. Halloween recipe #4: Baked Eyeball Breakfast Casserole.

Note: You can also adjust the cooking time to allow for your preference of cooked eggs, such as decreasing the time for eggs over easy.

Ingredients

  • 1 bag (20-30 oz) frozen shredded hash browns, thawed (or substitute southern style)
  • 1 can condensed cream of potato soup
  • 8 oz sour cream (I used light)
  • 1 c shredded cheddar cheese
  • 1 medium onion
  • 1 tsp salt
  • 10 slices Canadian bacon
  • 10 eggs*
  • Ketchup
  • Small Ziploc bag
Baked Eyeball Breakfast Casserole Serving

* Note: If you use large eggs, they will spill over the Canadian bacon cups. Use small eggs to avoid over flow.

Step 1: Heat oven to 350. PAM a 13 x 9 glass casserole dish.

Step 2: Quarter the onion then slice into thin 1/8 inch wide slivers.

Step 3: In a large mixing bowl, combine the hash browns, onions, cream of potato soup, sour cream, cheese, and salt. Pour into the casserole dish and spread evenly.

Step 4: Place the Canadian bacon over the top of the potato mixture, do not overlap if possible. Gently press the Canadian bacon into the potato mixture, forming cups. Bake uncovered for 40 minutes.

Baked Eyeball Breakfast Casserole Step 4

 

Step 5: Carefully crack 1 egg into each Canadian bacon cup. Bake 20 minutes or until eggs are set.

Baked Eyeball Breakfast Casserole Step 5

Step 6: Pour 1/4 cup of ketchup into a small plastic Ziploc bag. Cut 1/8 inch off of one of the corners. Pipe the ketchup onto the eggs to resemble veins.

Baked Eyeball Breakfast Casserole

Based off of the recipe found on BettyCrocker.com
 
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Posted by on October 13, 2014 in Breakfast, Holidays!

 

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Turkey Sausage and Mushroom Breakfast Casserole

I know I’ve posted several other breakfast casserole and frittata recipes, but this is by far the best one yet. It’s a favorite with my coworkers. This recipe tastes great reheated if you want to make it ahead of time.

Turkey Sausage Breakfast Casserole

Ingredients

  • 10 eggs
  • 16 oz breakfast turkey sausage
  • 1 cup shredded reduced fat cheddar cheese
  • 16 oz baby bella mushrooms
  • 1 large white onion
  • 12 oz frozen shredded hash browns
  • 19 oz frozen broccoli florets
  • 1/2 tbsp butter
  • Salt
  • Garlic powder
  • Ground thyme

1. Preheat oven to 375. Lightly PAM a glass 13 x 9 casserole dish. In a large skillet, cook the turkey sausage over medium-high heat until brown. While cooking, use a wooden spoon or spatula to break the sausage into small pieces. Remove from heat. Divide the sausage into two even parts and add to two large mixing bowls. I suggest two bowls because by the time you add the eggs, there will be so much filling that you won’t be able to stir without making a mess.

2. Slice the onion in half in the middle, not from root to tip. Slice the onion into small half circles about the width of the shredded hash browns. Melt the butter in the skillet you cooked the turkey sausage in. Add the onions and cover. Cook the onions over medium-low heat for 10 minutes. Uncover and stir. The onions should start to soften and caramelize. If they’re still firm, cover and cook for 5 more minutes.

3. Stir in the frozen hash browns. You’ll probably need to break them up with a wooden spoon. Lightly salt the hash browns and cover and cook over medium heat for 10 minutes or until softened and warm. Remove from heat, divide the hash brown mixture between the two bowls.

4. Gently wash the mushrooms. Keeping the stems intact, place the mushrooms on their heads and slice into 1/4 inch wide strips. Chop the slices into small pieces. Add the mushrooms to the skillet and season with salt, garlic powder, and ground thyme. Cook over medium-low heat until browned and soft, about 10 minutes. Remove from heat and divide between the two bowls.

5. Place the broccoli in a microwaveable dish. Add 1 tbsp water and microwave 5 minutes or until cooked but still a little firm. Remove the broccoli from the microwave and drain the excess water. Cut the broccoli into pieces about the same size as the mushrooms. Divide the broccoli between the two bowls.

6. Stir 1/2 cup of shredded cheddar cheese into each bowl. Crack 5 eggs into each bowl and stir until wet. Pour both bowls into the casserole dish. They should both be able to fit in the same dish with room to spare.

7. Bake for 30 minutes. Remove from the oven and cut into squares. I usually bake this casserole for breakfast parties at work, so I make the squares about 2 x 2, though you can make the pieces and large or as small as you want. Place back in the oven and cook for 15 minutes or until the liquid has been absorbed.

Serve hot or refrigerate when cool and reheat later. This recipe microwaves great!

Turkey Sausage and Mushroom Breakfast Casserole

Created by Me! : D

 
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Posted by on January 25, 2014 in Breakfast, Turkey

 

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Meat Bagels (Medifast & GF)

I had been looking for a good bread substitute, I’ve finally found it! I can’t take credit for this though, this is courtesy of Ditch the Wheat — the link is below the recipe.

This could easily be made into a breakfast sandwich as well. Place an egg patty in between the buns, some mushrooms, spinach, cheese, whatever you prefer on your breakfast sandwiches or in your scrambled eggs/omelette.

You could even flavor the meat if you like. Add some jalapenos, cheddar, french onion soup mix. The possibilities really are endless.

Makes 6 – 8 bagels.

Meat Bagels

Ingredients

  • 1 medium onion
  • 2 pounds of ground pork (or chicken, turkey, beef.. whatever meat you prefer)
  • 1/2 cup of Egg Beaters or 2 large eggs
  • 2/3 cup tomato sauce (I used Hunt’s Basil, Garlic, and Oregano tomato sauce)
  • 1 tsp paprika
  • 1 tsp salt

Fillings:

  • 1 medium tomato, sliced
  • 6 – 8 slices of pepper jack cheese
  • 1 medium avocado, sliced
  • 6 butter lettuce leaves
  • 1/2 large red onion, sliced

1. Preheat oven to 400. Line a 9 x 13 baking dish with parchment paper. Place the onion in a food processor or finely chop by hand. Place the onions in a medium skillet and cook over medium heat, stirring occasionally. You want the onions to brown but be careful not to burn them. Remove onions from heat and allow them to cool for a few minutes.

2. In a large bowl, mix all of the ingredients together. Using your hands, grab enough meat to roll into a ball about 3 ½ inches in diameter. Place the ball into the lined baking dish and flatten it slightly to resemble the shape of a bagel. Use your finder to make a small hole in the center. The hole will help the meat cook evenly. Repeat until all of the meat is used. It’s okay if the bagels touch a little. You may have to use a second 9 x 13 dish.

Meat Bagels

3. Bake for 40 minutes. Allow the bagels to cool for 5 – 10 minutes.

Meat Bagels

Slice the bagels in half lengthwise. If they’re still a little pink, pop them into the microwave for 1 minute.

Meat Bagels

Fill the bagel with whatever toppings you like. I layered on lettuce, onion, tomato, avocado, and topped it off with pepper jack cheese.

Meat Bagels

Based off of the recipe found at Ditch the Wheat

 

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Easy Apple Crisp Bars sweetened with Honey (Gluten Free)

These bars do not contain flour, oil, or refined sugar.

Easy Apple Crisp Bars

Ingredients

  • 2 cups oatmeal, gluten free
  • 1 large apple, I used Gala
  • 1/4 c peanut butter
  • 1/2 cup honey
  • 2 eggs
  • 1/2 tsp cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp allspice
  • 1/2 tsp vanilla extract

1. Preheat oven to 350. PAM a 9 x 9 baking dish.

2. Either chop the apple into small pieces or place it into a food processor and pulse for a few seconds. Combine all ingredients in a medium bowl. Pour the mixture into the baking dish. Spread evenly.

3. Bake for 115 minutes or until the edges are lightly brown and begin to pull away from the pan. Cool for 10 minutes before cutting into squares.

Easy Apple Crisp Bars

Based off of the recipe found at Healthy Happy Mama

 
 

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Zucchini Hash Frittata (Medifast)

The great thing about frittatas? You get to clean out your fridge and freezer. I tossed in whatever frozen/fresh meats and veggies I could find. Toss in or substitute whatever you have.

Zucchini Fritatta

Ingredients

  • 1 very large or two small or medium zucchini
  • 2 packets of Medifast original eggs or 1 cup of egg beaters
  • 6 baby bella mushrooms, diced
  • 2 tsp fresh thyme, finely chopped, divided
  • 2 tsp fresh rosemary, finely chopped, divided
  • 1/4 tsp garlic powder
  • 1/4 c shredded cheddar cheese, reduced fat
  • 6 oz turkey sausage
  • 1/2 large onion
  • 1 tsp butter
  • 1 tsp salt, divided

1. In a medium skillet, add the turkey sausage and half of the rosemary and thyme. Cook over high heat until browned, stirring occasionally. Use a flat edged wooden spoon or spatula to break up the sausage into small pieces.

2. Cut off both ends of the zucchini, leave the skin, and grate the zucchini into large pieces, about the size of the potatoes in hash browns. Cut the large onion half into ¼ inch wide slices. You want the onions to be about the same width of the zucchini and the shape of crescent moons. Using your hands, separate the onion pieces from each other. In a large skillet, melt the butter over medium heat. Add the zucchini and onions. Cook uncovered for about 7 minutes or until both veggies are soft, stirring occasionally.

3. Meanwhile, in a medium skillet, add the chopped mushrooms, the remaining half of the rosemary and thyme, the garlic powder, and ½ tsp salt. Stir to coat the mushrooms evenly in the spices. Cook over medium heat until softened and browned, about 5 minutes.

4. Very important: DO NOT STIR from this point on.

Sprinkle the turkey sausage evenly over the zucchini hash. Sprinkle the mushrooms on top of the turkey sausage. If you are using Medifast eggs, combine 2 packets and 1 cup of water in a small bowl; stir well. Pour the Medifast eggs or Egg Beaters over the fritatta mixture. Don’t just dump them in, make sure the eggs spread over the entire mixture. Use a circular motion while pouring. Sprinkle with the remaining salt and top with the shredded cheddar cheese.

5. Cover and cook over medium-low heat for 15 minutes. Most of the liquid should be set. Using a spatula, divide the frittata into 8 equal parts, like you would slice a pizza. Cover and cook for 5 more minutes or until all liquid is set.

The frittata should now be set and ready to serve.

Recipe created by Me! : D

 
 

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