This egg breakfast bake couldn’t be easier or more versatile! It’s so simple and delicious and I make two pans of it and slice and freeze* them for easy morning breakfasts for the boys!
- 1 tube refrigerated crescent rolls
- 8 eggs
- 1/2 cup milk
- Mix-ins (I used 3/4 cup chopped ham and Real Bacon Bits)
- Salt/Pepper to taste
- cooking spray (not pictured)
Begin by preheating your oven to 350°F. In a 13 x 9 pan lightly spray it with cooking spray. Open the crescent roll tube and unroll it and spread the dough across the bottom of the pan being sure to patch any holes in the dough.
Next, I chopped my ham and added it on top of the crescent dough. I also added about 2 tablespoons of Hormel Real Bacon Bits to half the bake. (Michael only wanted ham in his bake this morning?).
Wisk 8 eggs and 1/2 cup of milk in bowl and pour on top of dough and Mix-ins. Sprinkle cheese over top and bake for 25 minutes or until the center is set. I have a hot oven so the 25 minutes does it. When I made this in MN my oven was not hot at all and I had to keep it in there a good 30 minutes. So just keep an eye on it.
Some other Mix-ins I have done in the past are: Diced Green Peppers, Diced Onions, Sausage links (the fully cooked kind), artichokes, carmelized onions, asparagus (raw), sliced Roma tomatoes. (The last 4 mix-ins together are heavenly)
*If freezing, I let them cool in the refrigerator and then slice and package a few slices in freezer bags making sure I push all the air out of the bags. If you put warm slices in the bags and freeze you will have soggy egg bake when you defrost. To serve I either thaw in the fridge if I am really on my game and then microwave for a few seconds or you can microwave the frozen slices in 30 second increments until warm. (which is what normally happens in my house!)
I’d love to hear what mix-ins you add to this recipe! I am always looking for great ideas!
We love fish in our house. Even the boys. It’s great for you and I have found super easy to make. Some people are a bit taken back by fish but I promise you it is so easy!!!
To start with, we did not have a great grocery store selection here in Joplin. Now that the tornado thoroughly screwed things up, we are left with Walmart. So I use frozen. If you have a fresh fish counter PLEASE utilize that! The person behind the counter should be able to tell you when it was caught or if it was previously frozen. I used a bag of (4) individually wrapped 4 oz fillets. I thaw them by filling my sink with about 2 inches of cold water and letting them float in there for a few minutes. It doesn’t take long.
- (4) 4 oz. Salmon Fillets
- Salt & Pepper
- Extra Virgin Olive Oil
Preheat your oven to 375 degrees F. Drizzle a baking dish with Extra Virgin Olive Oil so the fish fillets do not stick. In a small bowl combine 3 tablespoons of Honey with about 2 teaspoons of fresh lemon juice. These measurements are flexible. Just use enough juice to thin the honey so that it’s not a thick blob. You don’t want it runny though, you want it to stick to the fish. Finely grate 1 teaspoon of lemon zest into the bowl also. Only zest the yellow part of the rind, not the white, that part is bitter. Baste each side with the lemon/honey mixture and season with salt & pepper. Flip fillets and repeat on opposite side.
Bake for 8-12 minutes or until the center of the fish is opaque and the fish will flake with a fork. Don’t overbake!
Arrange the fish on a plate and cover with 2 heaping spoonfuls of Peach Salsa, whose recipe can be found HERE!
The honey and lemon in the salsa, along with the sweetness of the peaches compliment the honey/lemon on the salmon!
Each time I make this super simple side dish, it is a HIT! It is so easy and I am sure it will be a hit in your family also! The sweet apples add a bit of bite and extra crunch to regular cole slaw and the dressing has a bit of sweetness to add to the apples!
- 2- Large Sweet Apples (Pink Lady, Honeycrisp, Gala or Fuji) cut into matchsticks
- 1 bag cole slaw mix
- 3/4 cup Hellman’s LIGHT Mayonaise (Not Miracle Whip or Mayo)
- 3 tbsp. Apple Cider or White Wine Vinegar
- 2 tbsp. Honey
Begin by mixing in the bottom of a large bowl, the mayonaise, honey and vinegar. Wisk until smooth and creamy. Cut apples into matchsticks (Click here to see matchsticks –I forgot to take a picture of that!) Combine bag of slaw and apples to the dressing in the bowl and toss to coat!
Additional add in’s if preferred:
- 1/2 cup Golden raisins and/or
- sliced almonds
If you choose to add the raisains and/or almonds do this right before serving so they don’t get soggy.
Chill and enjoy!
It’s Nicole’s Birthday and she and her girlfriend Marie drove a good 7 hours to spend her birthday weekend with us! Nicole is a big fan of watermelon so I thought I’d make her a watermelon cake! Michael was all about helping and I was all about letting him. I love when he helps me in the kitchen!
It turned out better than I expected and here is how we dazzled up a box cake mix!
It was the face of the sun here that day so the icing is a little melty!
- 1 box of white cake mix
- 2 store-bought containers of white icing
- Mini Chocolate Chips
- Red food color
- Green food color
Prepare the cake batter as directed on the box (keeping out 1 teaspoon of dry mix – set aside). Add as many drops of red food coloring you need to in order to make it a watermelon red/pink color. Add 3/4 cups of MINI chocolate chips and fold those into the batter by hand (To prevent all the chips from sinking to the bottom of the cake while baking, dust the chips with the teaspoon of dry cake batter you set aside before folding them into the wet batter. This will help the chips to stay suspended) Bake according to the box directions in (2) 8″ round pans. (I baked for 27 minutes)
Separate 1/2 of one can of frosting in a small bowl and set aside. Put the remaining half of the container and entire second container of frosting in another bowl. I like to make sure we have frosting on our cakes in this house!!
Add red food color to the first bowl with only half a can in it. Make it as close to the batter color you can. This will be the frosting between the 2 cakes. You want it pink because when you slice a piece you want it to represent the flesh of the watermelon.
Add green food coloring to the remaining icing to a rich green for the rind color.
Once the cakes have completely cooled, trim the top of one of your cakes with a bread knife so it has a flat top. Slap on the red/pink icing, leaving 1/4 inch gap around the edge of the cake. When you stack the second layer, the cake will squish the icing to the edges. Be sure not to get the icing on the sides of the cake, just the top of the first slab.Next stack the second cake. Finish frosting with the green icing for the rind. You can be messy with it as to provide a bit of texture to represent the lines in the rind of a watermelon! I took my icing spatula and made “ridges” in the cake to make the rind texture.
Cut a pie piece of the cake and serve on it’s side as a watermelon slice!
The cake was a hit! Happy Birthday Nicole!
Linking Up at: Today’s Creative Blog
I got this fabulous idea from Dine and Dish. Thanks for sharing Kristen!
I had to make a minor alteration because I couldn’t find any watermelon flavored Kool-Aid that wasn’t CLEAR! The time you want a “bright red, sure to stain your clothes drink mix”, you can’t find one! So I used strawberry instead. since she calls for strawberry marshmallows. I used a 9″ circle spring form cake pan which made it super easy to slice and store.
I followed her directions and Wah-Lah! I used mini-chocolate chips and they were PERFECT watermelon seeds! I cut a slice and stuck it on a popsicle stick and as you can see it was a sure hit!
We did live in Minnesota for 3.5 years…so put it on a stick and it’s So. Much. Better. 😉