Last weekend I had some friends that I used to teach with over for brunch. It was so good to see them and catch up! It also reminded me of why I left teaching because I was able to talk to them without feeling this immense weight on my shoulders. I served Crescent Cinnamon Rolls alongside a make-your-own-baked-egg station and fruit. We also had mimosas, coffee and water of course. (How could I not?)
These turned out even better than I imagined. I probably won’t be making them any other way for a while. The original recipe came from The Hungry Housewife. I have a slight obsession with filling crescent rolls with things because I know they’re going to turn out well. These are no exception.
I even messed up while baking and it turned out OK.. I put the icing on before putting the rolls in the oven. They definitely would have been more visually appealing if I hadn’t made a mistake, but it didn’t hinder the taste.
If I were to do these for a brunch again, I would prepare them in advance. They would be just as good if they sat in the fridge for a couple of hours before going into the oven. That way I’d have more time to entertain my guests!
- 5 Tbs. butter, softened
- 1/4 cup sugar
- 2 1/2 tsp. cinnamon
- 2 Tbs. butter, melted
- 1/4 cup + 2 Tbs. powdered sugar
- 1/2 tsp. vanilla extract
Preheat to 375. Unroll and separate crescent rolls on a greased cookie sheet. Make sure there are sides to you cookie sheet because some of the filling will leak out.
Prepare the filling by combining butter, sugar and cinnamon in a bowl. Evenly spread the mixture on the crescent rolls and rolls crescents like usual. Bake 10-12 minutes.
While rolls are baking, prepare glaze by mixing butter, powdered sugar and vanilla. Place in ziplock bag, cut a small hole in the corner and pour glaze over the top of the crescent rolls.
Recently, one of my friends started selling Arbonne products and asked me to host a party for people to try out the products. I said yes because those incorporate two things I love- skincare products and the opportunity to make a delicious brunch! My budget is tight, so I wanted something that would taste good, be filling, and not break the bank. This utilized all those things and made everything super cute and bite-sized!
You’ll need two cupcake pans in order to make this. It made everything easy to eat while we tried all the different skincare products she had. I added fresh-squeezed orange juice and coffee to make it complete. Both of these dishes are easy; I was able to whip it up right before they arrived, and put the finishing touches without missing any of the free samples!
The Bacon and Egg Cups were inspired by How To: Simply’s blog. The Hashbrown Rounds were derrived from The Yummy Life. The hashbrowns were very crunchy, so if you like your hashbrowns soft, lower the length of time you bake them for. When you’re done you’ll have a cute, delicious brunch!
Bacon and Egg Cup Ingredients:
- 6 slices buttered bread
- 6 slices bacon, cooked halfway in the skillet
- 6 eggs
Preheat oven to 350. Butter bread and cut into circles the size of a cupcake holder. Place in bottom of a cupcake pan and toast at 350 for 5 minutes. While bread is toasting, cook bacon halfway in the skillet. After toasting bread, wrap bacon around the edge of the cupcake holder. The bacon will finish baking in the oven. Repeat for each holder and crack one egg inside the bacon wrap.
Bake at 350 for about 20 minutes.
Hashbrown Rounds Ingredients:
- 20 oz. hashbrowns
- 3 green onions, chopped
- 1/3 cup Parmesan
- 2 Tbs. olive oil
- salt and pepper to taste
Preheat oven to 350. Mix ingredients together. Place in cupcake holders and bake 55-60 minutes.
This is my mom’s perfect breakfast casserole recipe. She’s experimented with all different versions of this, and she says that this is the best so far! I was home for a wedding this weekend, and got to enjoy the deliciousness this morning.
She prepared it last night after we got home from the wedding. I think you could make it any time in the afternoon, then keep it in the fridge until morning! It would be perfect for a holiday morning, like Christmas or Easter.
- 1 lb. ground pork sausage (I use Jimmy Dean Maple Sausage
- 1 tsp. ground mustard
- 6 eggs, beaten
- 2 cups milk
- 1 pkg. cheddar garlic croutons
- 8 oz. mild cheddar, grated
Cook sausage, medium heat. Rinse and drain.
In a large bowl, mix mustard powder, eggs and milk. Add sausage, croutons and cheese, stirring to coat evenly. Pour into greased 9X11 casserole.
Cover and chill 8 hours or overnight.
In the morning, preheat oven to 350. Cover and bake 45-60 minutes. Uncover and reduce temperature to 325. Bake 30 more minutes, or until set. Enjoy!
I haven’t been feeling 100% the past couple of days. When I woke up this morning, I decided it was time to try to do something about it. Every morning I eat the same thing: cereal, and drink the same thing: coffee. People I live with have joked that at first they thought I was addicted to those to breakfast menu items, but soon realized that I love a routine.
Anyways, I decided to go rogue and try to create a smoothie using everything healthy in my fridge. I had strawberries, blueberries and spinach. All I did was grab a handful of each, add 1/4 cup of soy milk and 5 ice cubes. Then I added 1/2 tsp. vanilla extract to counteract the bitterness of the berries. I just got a large food processor from my mom, so I put it to use and pureed everything.
It turned out so tasty! I was a little skeptical about the spinach, but it’s like it’s not even there. All three of the fruits and veggies are full of antioxidants which are great for improving my health! It also felt good on my weak stomach. Honestly, it tasted so pure, fluffy and fresh that it made me a little nervous about what I’m getting when I go to a chain smoothie store. I might be experimenting with this more often! Let me know if anyone has any delicious add-ons to something like this! Thanks!
This morning I woke up excited to see sunshine after a week of rain. I made coffee, and rushed to the beach to walk my pup before it was too late for her to go! When I got back I was craving pancakes, but had no Bisquick. No worries though, that is what Google is for. I found out how to make pancakes from scratch using this recipe and made some slight alterations to fit my needs! They turned out so good! I may never need to buy Bisquick again! Hope you enjoy!
- 1 1/2 cups all-purpose flour
- 1 tsp. baking soda
- 1 tsp. salt
- 1 Tbs. sugar
- 1 1/4 cups milk
- 1 egg
- 3 Tbs. butter, melted
Sift flour, baking soda, salt and sugar until blended. Make a well in the center and add milk, egg and butter. Stir together until smooth.
Heat a greased skillet on medium-high heat. Add batter, 1/4 cup at a time, to the skillet. Add blueberries on top before flipping to brown the other side of the pancake.
No syrup is pictured because I tend to drown my pancakes in it…
This is one of the first recipes I ever learned how to make! It’s straightforward and easy! Over the years, I’ve played with the ingredients and experimented with the optional ingredients, and really it seems like you can do no wrong with this recipe! The first time I remember having it was at my 9th birthday where I had all my friends over for a formal luncheon. I’m not even kidding. It was my favorite birthday ever because I’d always wanted to have one. My mom made it, and I can still remember how fancy it felt. Little did I know how affordable and easy it is!
Not only is it easy and affordable, but you can have it for breakfast, brunch or dinner! Hope you enjoy!
- 1/2 cup mayo
- 2 Tbs. plain flour
- 4 eggs, beaten
- 1/2 cup milk
- 1 9-inch deep pie shell
- 4 oz. sharp cheddar cheese, shredded
- 1 6 3/4 oz. can boned chicken in broth
- 1/2 cup onions
- 4 strips bacon, crumbled (or ham pieces)
- 2 cups fresh spinach
- chopped tomatoes
Preheat oven to 350. Combine first four ingredients and blend with a mixer. Add cheese and any of the optional ingredients that you like! Pour into a deep-dish pie shell. Bake 40-45 minutes!
Today’s filling: spinach, black olives, onions!
Today I am visiting my parents at their beach house, and I must say that life is good. I woke up to this view:
Then my mom made this:
- sun-dried tomatoes
- pesto (mom says Basil Pesto is best and my recipe can be found here)
For the ingredients, I did not list the amount needed. Basically, just use two eggs per omelet and add as much or as little of the other ingredients as you want! Usually when I make omelets, I can melt butter in the skillet first. Stir two eggs together, then pour them into the hot skillet, turning the pan to cover the bottom. Place pesto, sun-dried tomatoes and feta down the center of the skillet on top of the eggs. Flip in half and allow feta to melt. Today we had it with grits!
Omelet in the skillet before flipping it in half!