Bacon, Egg and Cheese Crescent Ring

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I’ve been making this breakfast crescent ring for a few years now, it’s a recipe that’s been floating around Pinterest and the internet for some time. I’m not sure which recipe I actually followed the first time but below is my interpretation of this delicious meal. Not only does it make great breakfast but it’s also a perfect quick dinner too! On days when I am feeling lazy or just need something in a pinch I will make this and serve it alongside a nice fruit salad.

I like to use bacon and cheddar however, you can use whatever breakfast meat and cheese that you prefer. It would be equally delicious with crumbled breakfast sausage or even diced ham! When I make this dish I find it quicker and easier to dice up the bacon BEFORE cooking. Using kitchen shears I cut the bacon into large pieces and then I fry it in my cast iron skillet. Once the bacon is cooked but still slightly chewy, I remove it with a slotted spoon and set it aside on a paper towel lined dish. Then I drain all but 2-3 tbs of the bacon fat and scramble my eggs in the same pan. Cooking the eggs in the bacon fat makes it so much yummier however, if you’d like to keep it a little healthier just wipe out the skillet before adding the eggs to cook.

Just note, this will usually take a little more time to bake than if you were just baking the crescent rolls by themselves. On average, I bake mine around 18-20 minute in a cast iron skillet at 350ºF. Just keep an eye on it after around 12 minutes, it’s ready once the crescent ring looks nice and golden brown. Enjoy!

Ingredients

  • 1 can of Pillsbury® Crescent Rolls (regular or reduced fat)
  • 8 large eggs
  • 8 tsp half and half OR milk
  • 1 cup grated cheese (set aside 1/4 cup for the top)
  • 8-10 slices of bacon
  • Kosher salt and pepper, to taste
  • Poppy seeds, for garnish

Instructions

Preheat oven to 350ºF if using a dark colored pan. If using a lighter colored pan, preheat to 375ºF.

Using kitchen shears, cut up the raw bacon into big pieces. Fry over medium heat until cooked through but still slightly chewy. Remove with a slotted spoon to a paper towel lined dish. Set aside.

Drain all but 2-3 tbs of the bacon fat and reduce the heat to medium low. In a bowl, scramble the eggs with the half-and-half, salt and pepper. Add the eggs to the warm skillet and cook until fluffy. Remove from pan and set aside on a dish.

On a baking sheet or in a large skillet, assemble the crescent dough in a circular “star” pattern. The wider base of the crescent rolls should all touch at the center and the narrow points should be at the top. Spread the eggs in the center and halfway up each of the crescent rolls. Sprinkle the diced bacon all over followed by the cheese. Fold over the point of each crescent roll towards the center. Sprinkle the top with the 1/4 cup of reserved cheese and poppy seeds.

Bake 18-20 minutes or until the crescent rolls look golden brown. Let the crescent ring rest for 5 minutes then slice and serve.

Bacon and Cheddar Quiche

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I love quiche. It’s a super simple, filling meal that is great for breakfast, lunch, or dinner. Change up the flavor easily by substituting the veggies, cheese, and even meat for ones that you have on hand. Use ham instead of bacon, throw in some peppers and potatoes for extra bulk, or try out some swiss cheese instead of cheddar. You really cannot mess this meal up so go ahead and experiment, make it your own!

I have been making this version from The Pioneer Woman for years now and it always comes out perfect! Her Cowboy Quiche recipe is hearty, easy to pull together and has great flavor, the caramelized onions really make this quiche sing. For this recipe you can make your own pie crust but if you’re pressed for time, which I usually am, a store-bought pie crust will work just as well. I prefer the Pillsbury Pie Crusts that can found in the refrigerator section, they are tender, flaky, and taste great! But if you have the time, nothing beats making your own crust so try your hand at it if you can!

I highly recommend that you use a deep dish pie plate for this quiche as it doesn’t scrimp on eggs and ingredients. I use a 10″ deep dish pie plate and it’s just big enough to hold this monster size quiche. When it comes out of the oven, be sure to let it sit for at least the recommended 10-15 minutes so that it has a chance to set up. If you try and slice it right away it will be runny and messy. You can also make this quiche in advance as it reheats very well. Just zap a slice in the microwave for a minute or two on 80% power, I find full power heats it too hot and too unevenly. Enjoy!

Ingredients

  • 1 unbaked pie crust
  • 2 yellow onions, sliced
  • 2 tbs unsalted butter
  • 8 slices bacon, cooked and crumbled
  • 8 large eggs
  • 1-1/2 cups heavy cream or half-and-half
  • 2 cups sharp cheddar cheese, grated
  • Salt and pepper, to taste

Instructions

Melt the butter in a large skillet over medium-low heat and cook the onions for at least 15 to 20 minutes, stirring occasionally, until the onions are a deep golden brown. Set aside to cool.

Fry the bacon until chewy. Chop into large bite-sized pieces and set aside to cool.

Preheat the oven to 400ºF. Roll out the pie crust and press it into a deep dish pie pan or a large fluted deep tart pan.

Whip the eggs, cream, salt and pepper in a large bowl, then mix in the onions, bacon, and cheese. Pour the mixture into the pie crust.

Place the pan on a rimmed baking sheet, cover lightly with aluminum foil, and bake it for about 40 to 45 minutes. Remove the foil and continue baking for 10 to 15 minutes, or until the quiche is set and the crust is golden brown. (The quiche will seem slightly loose when it’s done but will continue to set once removed from the oven.)

Remove from the oven and allow to sit for 10 to 15 minutes. Slice and serve!

**Tip** – Spray the tin foil with a little cooking spray before covering the quiche, it will help to prevent the foil from sticking to the top of the quiche. 

Steve’s “Special Pancakes”

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My husband does not how to cook. In fact, aside from eggs and toast he’s pretty much clueless in the kitchen but nonetheless, he was inspired one day to make us breakfast. Countless questions, a sink full of dishes, one big mess, and an empty box of pancake mix later and he served me what he called his, “special pancakes“. The “special” in the “special pancakes” was because he decided to add his own little touch to them by sprinkling each one with cinnamon and sugar and cooking them on the griddle with loads of melted butter. Bold and innovative, right? lol Although they were just box mix pancakes he did a good job!! I won’t lie, the cinnamon and sugar ended up being a nice touch to the overall flavor! That breakfast was over 20 years ago, and the last time he’s ever attempted to “cook”, but whenever I make pancakes for us and the kids he always asks if I’ll be making HIS “special pancakes“.

Below is my version of Steve’s “Special Pancakes” but instead of a crummy box mix this is a from scratch recipe that yields delicious light and fluffy pancakes. The baking powder in the recipe really helps the pancake batter to rise nicely which results in a thick, fluffy pancake. Letting the batter rest for 10 minutes is important because it allows the baking powder to do its job. Skipping this step will result in the batter being very thin and watery and the pancakes will not be as good.

For the cinnamon and sugar sprinkle, you can use a pre-made cinnamon sugar mix or you can make your own by combining 1/4 cup granulated sugar with 1 tbs cinnamon. Mix well and store any leftovers in a small jar.

Ingredients

  • 2 cups all purpose flour
  • 3 tbs granulated sugar
  • 1 tsp Kosher salt
  • 2 tbs baking powder
  • 2 eggs, beaten
  • 1/4 cup melted unsalted butter, slightly cooled
  • 1 3/4 cup milk
  • 2 tsp vanilla
  • cinnamon and sugar sprinkle, to taste

Instructions

Mix all of the dry ingredients together in a large bowl.

Combine the eggs, vanilla, and milk together in a medium bowl or large measuring cup.

Slowly add in the cooled melted butter and stir to combine.

Add the liquid mixture to the dry ingredients and stir together until just combined. Allow the batter to sit for 10 minutes, it should rise and bubble slightly. When the batter is ready to use it will be light and airy.

Scoop about 1/3 cup of batter onto a hot griddle coated in melted butter. Sprinkle generously with the cinnamon sugar mix. Once the pancake begins to bubble, flip and let it cook for another 2-3 minutes or until golden brown. Serve immediately.

**Tip** – Make a double batch, allow the pancakes to cook on wire racks, and then freeze. They will keep for months and you’ll always have fresh, homemade pancakes on hand for breakfast.