Back to School Breakfast recipes

Breakfast Pizza
1 (8 ounce) can refrigerated crescent rolls (you can use regular, butter or garlic flavored ones)
1 pound 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 dough and place on a greased 12-in. pizza pan; press seams together and press up sides of pan to form a 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.

Sunshine Toast
1 piece of bread with 1 egg

Take 1 piece of bread and use a circle cookie cutter and cut a hole out of the center of the bread.  Put a pad of butter in a pan and put the bread in the pan.  Toast up the bread and then flip it.  Crack the egg into the hole in the bread and cook the egg to your desired doneness. Also the piece of bread you cut out you can also put in the pan and toast it up so you can use it for dipping in the egg!

Biscuits To-Go
1 can refrigerated biscuits
bacon or sausage

Bake the biscuits.  Fry the bacon/sausage.  Scramble the eggs.  Layer the eggs, meat and cheese in the middle of the biscuit.  Salt and pepper to taste.  You can wrap these up in foil and take them to go if necessary!

Easy Breakfast Nachos
1 pound bulk chorizo sausage
1/2 onion, chopped
5 eggs, beaten
4 tomatoes, chopped
2 jalapeno peppers, sliced
1 (8 ounce) package tortilla chips
1 (8 ounce) package finely shredded Mexican blend cheese

Preheat oven to 350 degrees F (175 degrees C). Cook the chorizo in a skillet over medium heat until crumbled and evenly browned, about 5 minutes; drain and set aside. Cook the onion in the same skillet until soft; stir in the eggs and scramble with the onion. Mix in the tomatoes and continue to cook and stir until eggs are nearly set; remove from heat. Spread a layer of tortilla chips into a 9×13 baking dish. Scatter the chorizo and the scrambled egg mixture over the chips. Top with jalapeno slices and cover with the cheese. Bake in preheated oven until cheese is melted, 7 to 10 minutes.

Easy Breakfast Sausage Burgers
1 (16 ounce) package bulk hot pork sausage
2 tablespoons butter or margarine, softened
5 hamburger buns, split
5 eggs
15 dill pickle slices
5 slices pepperjack cheese
1 small red onion, sliced
10 pickled jalapeno slices (optional)

Form the bulk hot pork sausage into 5 patties. Heat a large skillet, and fry the patties over medium high heat. Remove the sausage from the skillet and drain on paper towels. Melt butter in a second large skillet, and toast the buns over medium heat until golden brown. Meanwhile, break the eggs into the same skillet used for frying the sausage; reduce the heat to medium-low. Cook until the white is completely set and the yolk thickens. Flip the eggs and continue cooking for another 30 seconds, or until the yolk is to the diners’ preferences. Stack your toasted buns starting with the pickles and jalapeno slices on the bottom, then the cooked sausage patty, pepperjack cheese, fried egg, and onion. Cover with the top half of the bun. Enjoy as the cheese melts between the egg and the sausage.

Easy Breakfast Casserole
2 cups dry chicken stove top stuffing mix
2 cups milk
1 1/2 cups cubed ham
6 eggs, beaten
1 cup cheddar cheese, shredded
1/2 teaspoon salt

Preheat oven to 350 F and lightly grease a 9×12 baking dish. Mix all ingredients together.  Pour into prepared baking dish.  Bake for about 45-50 minutes or until set.

Emilie’s Cheesy Crescent Rolls
1 can refrigerated crescent rolls
cheddar cheese
sliced jalapenos (optional)

Unroll crescent roll dough.  Take one crescent roll and put a piece of sliced cheese (my family does more of a hearty slice because we looove cheese!) and 1 or 2 jalapenos.  Roll up the crescent.  Do this for every crescent roll!  Cook as the crescent rolls container tells you to.

Jodi’s Chocolate Crescent Rolls
1/2 cup of chocolate chips
1 can refrigerated crescent rolls

Sprinkle a few chocolate chips in each crescent and roll them up!  Bake as directed on the crescent roll can.

Fabulous Crescent Recipe – from listener Linda
Prep Time: 10 min Total Time:25 min Makes:32 servings, 1 pinwheel each

10 slices bacon (she suggests center cut bacon), crisply cooked, crumbled
1/2 cup finely chopped onion
1/4 cup (1/2 stick) butter or margarine, softened
2 Tbsp. chopped fresh parsley
2 cans (8 oz. each) refrigerated crescent dinner rolls

PREHEAT oven to 375°F. Mix all ingredients except crescent rolls. UNROLL crescent roll dough; separate into a total of 8 rectangles. Firmly press perforations together to seal. Spread bacon mixture evenly onto dough; roll up, starting from one of the short ends. Cut each roll crosswise into 4 slices; place on ungreased baking sheets. Flatten slightly. BAKE 15 minutes or until golden brown.

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