Breakfast for Dinner

Mini Monkey Bread
monkey bread ingredients:
1/2 cup butter or margarine, melted
1/2 cup packed brown sugar
1/4 cup granulated sugar
2 teaspoons ground cinnamon
2 can (7.5 oz each) refrigerated biscuits

topping ingredients:
1/2 cup butter or margarine, melted
1/4 cup packed brown sugar

Preheat oven to 350 degrees. Grease or spray 12 regular muffin cups. Mix 1/2 cup melted butter and 1/2 cup packed brown sugar; spoon 1 tablespoon into each muffin cup. Mix granulated sugar and cinnamon in quart bag. I found mixing half at a time was best. Separate dough into 20 biscuits; cut each in 6 pieces. Add pieces to the bag and shake to coat (I actually did a handful of biscuit pieces at a time so the biscuits wouldn’t stick together in the bag before I had time to shake them around. If you run out of sugar/cinnamon mix just make another batch). Place 8-10 pieces in each muffin cup. Mix 1/2 a cup of melted butter with 1/4 cup of brown sugar and spoon over the top of biscuits. Bake for 12 to 15 minutes or until golden brown. Cool 1 minutes and spoon out. Serve warm.

I got the recipe from this website and modified it a bit.

Sausage Brunch Casserole
1 1/2 pounds ground pork sausage (Sam uses 2 lbs)
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.

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.

Breakfast Crescents
1 can of crescent rolls
3 scrambled eggs
shredded cheese
real bacon pieces or cooked and crumbled breakfast sausage
diced jalapenos

Unroll crescent rolls and fill with eggs, cheese, bacon and jalapenos. Roll up and bake as directed!

Producer Drew and Libby’s breakfast casserole
12 ounces low-fat breakfast sausage
3 slices white bread, torn into bit size pieces
1/2 cup shredded Monterrey jack cheese
6 eggs
1 cup low fat milk
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup shredded cheddar cheese

Brown the sausage in a skillet over medium heat, stirring to crumble. Remove it from heat, drain off any fat, and let it cool. Place the bread in the bottom of a 2 quart baking dish lightly coated with cooking spray. Layer the sausage over the bread, then top it with the monterey jack cheese. In a medium bowl, whisk together the eggs, milk, salt and pepper. Pour the entire mixture over the contents of the dish, then top with the cheddar cheese. Cover the dish with plastic wrap and refrigerate overnight. In the morning, heat the over to 325 degrees. Remove the plastic wrap from the dish and bake the casserole for 40 to 45 minutes or until cooked through.

Breakfast Enchiladas
1 (16 oz) package frozen hash brown potatoes
1 cup diced cooked ham
1 Tbsp vegetable oil
1 (4.5 oz) can diced green chile peppers
1 1/2 cups shredded Cheddar cheese, divided
1 (28 oz) can green chile enchilada sauce
8 (10 inch) flour tortillas

Preheat oven to 375 degrees F. Brown hash browns and ham in 1 tablespoon of oil in a medium skillet over medium high heat. Stir in diced green chilies and 1/2 cup of Cheddar cheese. Cook until cheese has melted. Coat the bottom of a 9×13 inch baking dish with a small amount of enchilada sauce. Dip each tortilla in remaining sauce, and fill with potato-ham mixture. Roll each as tightly as possible and place in the baking dish, seam side down. Top with remaining sauce and cheese, and cover with tin foil. Bake, covered, in the preheated oven for approximately 20 minutes. Remove foil and bake for another 10 minutes, or until lightly browned on top. Serve immediately.

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!

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!

Tater Tot Casserole (Sam’s family loves this one!)
1 lb ground pork breakfast sausage
1/2 pack of bacon (so 1/2 lb)
2 cups shredded cheddar cheese
1 cup milk
4 eggs
2 lbs tater tots

Preheat oven to 350 degrees. Cook bacon in a skillet as you usually do. Place bacon on paper towels to get most of the grease off and crumble. Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain and remove sausage from skillet. Spread sausage and crumbled bacon evenly in the bottom of a 9×13 inch pan. Spread cheese over sausage and bacon. In a large bowl, beat together milk and eggs. Pour over cheese (may be refrigerated overnight at this point). Top with tater tots. Bake in preheated overn for 35 to 45 minutes. Cool for 5 to 10 minutes before serving.

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.

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