Back to Class breakfast recipes

Sausage Brunch Casserole
1 1/2 pounds ground pork sausage (Sam uses 2 pounds)
1 (8 ounce) package refrigerated crescent roll dough
2 cups mozzarella cheese (Sam modified this with cheddar cheese)
4 eggs, beaten
3/4 cup milk
salt and pepper to taste

Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Preheat oven to 425 degrees F (220 degrees C). Lightly grease a 9×13 inch baking pan. Lay crescent rolls flat in the bottom of the pan. Combine cooked sausage, cheese, eggs, milk, salt and pepper; pour over crescent rolls. Bake in preheated oven for 15 minutes, until bubbly and rolls are baked.

Scrambled Egg Soft Tacos
1 egg (per taco)
soft taco shells
your favorite veggies – chopped
shredded cheese

Scramble an egg (add any veggies you want!) and white it’s cooking heat up a soft taco in the microwave.  When both are done put the scrambled egg on the soft taco and top with cheese.  Wrap it up and serve with salsa!

Breakfast Pizza
1 (8 ounce) can refrigerated crescent rolls
1 lb bulk pork sausage
1 cup frozen shredded hash brown potatoes, thawed
1 cup shredded cheddar cheese
3 eggs
1/4 cup milk
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese

Unroll crescent roll dough and place on a greased 12 inch pizza pan; press seams together and press up sides of pan to form crust. In a skillet, brown sausage over medium heat; drain and cool slightly. Sprinkle sausage, hash browns and cheddar cheese over crust. In a bowl, beat eggs, milk and pepper; pour over pizza. Sprinkle with Parmesan cheese. Bake at 375 degrees for 28-30 minutes or until golden brown. Let stand 10 minutes before cutting.

Chocolate Chip Crescent Rolls
Crescent roll package
Mini chocolate chips

As you’re rolling up the crescent rolls drop a few mini chocolate chips in and bake as the package specifies.  (the guys like to use cheese and lil smokies in their crescent rolls!)

Surprise Rolls
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
8 large marshmallows
2 tablespoons margarine, melted
1 (8-ounce) can reduced-fat crescent dinner rolls

Preheat oven to 375F. Coat 8 muffin cups with nonstick cooking spray. Mix te sugar and cinnamon together in a small bowl. Dip each marshmallow in the melted margarine and roll in the sugar mixture. Separate dough into triangles. Wrap one triangle around each marshmallow and pinch dough together. Place in a muffin tin. If there is any extra margarine, drizzle over top of rolls. Bake 8 to 12 minutes. Yield: 8 rolls.

This recipe is from “Trim and Terrific ” Holly Clegg!

Monkey Bread (Emilie’s sister’s recipe)
3 cans buttermilk biscuits (the non-flaky ones)
1/2 cup brown sugar
1 cup sugar
2-3 teaspoons cinnamon
2 sticks butter (1 cup)

Preheat the oven to 350 degrees. Open up all three cans of biscuits and cut each biscuit into quarters. Next, combine the white sugar with 2-3 teaspoons of cinnamon. 3 teaspoons of cinnamon gives it a fairly strong cinnamon flavor. If you’re not so hot on cinnamon, cut it back to 2 teaspoons. Dump these into a 1 gallon zip bag and shake to mix evenly. Drop all of the biscuit quarters into the cinnamon-sugar mix. Once all the biscuit quarters are in the bag, seal it and give it a vigorous shake. This will get all those pieces unstuck from one another and nicely coated with the cinnamon-sugar. Spread these nuggets out evenly in a bundt pan. At this point, you’re going to want to melt those two sticks of butter together with 1/2 cup of brown sugar in a saucepan over medium-high heat. This can be light or dark brown sugar. Cook butter/sugar mixture, stirring for a few minutes until the two become one. Once the brown sugar butter has become one color, you can pour it over the biscuits. Bake for about 30-40 minutes until the crust is a deep brown on top. When it’s finished cooking, removed from the oven. If you have the willpower, allow it to cool for about 15-30 minutes before turning it over onto a plate.

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