As I said before, I am attempting more cooking on my journey of being a stay-at-home mom. I had to share these two recipes with you, because they are both awesome!!
Breakfast Bake
1 1/2 cups of egg substitute (or approximately 6 large eggs)
1/2 cup of milk
3 1/2 cups of frozen O’Brien hashbrowns (thawed)
1 1/3 cups of shredded cheddar cheese
1/2 cup of sweet onion chopped (this was a little too oniony for us, I will use less next time)
4 tbs crumbled bacon ( I used real turkey bacon peices, found with the bacon bits in the grocery isle)
1/2 tsp salt
1/2 tsp salt-free seasoning
1/4 tsp chili powder
4 green onions chopped
In a large bowl whisk egg & milk. Stir in hashbrowns, 1 cup of cheese, sweet onion, 2 tbs bacon, salt, seasoning, & chili powder. Pour into an 8 inch square baking dish w/ non0stick spray. Bake @ 350 degrees for 45 – 50 minutes.
Sprinkle remaining cheese and bacon on casserole. Bake an additional 3 -5 minutes longer until melted. Sprinkle on green onions and serve…
*My kids liked it with ketchup. It gives it a little extra with the hashbrowns…
Morning Cinnamon Rolls
1 tube (8 ounces) refrigerated cresent rolls
1/4 cup of sugar
1/2 tsp ground cinnamon
1/4 cup of confectioners sugar
1 tbs milk
Unroll cresent dough into a rectangle, seal seams and preforations. Squeeze edges together well (do this as good as possible, because they tend to fall apart when you roll it if you don’t). Combine sugar & cinnamon and sprinkle over dough. Roll up dough in a jelly roll style starting with the long side and seal edge. Cut into 8 slices. Place rolls (cut side down) in a 9 inch round non-stick pan w/ spray. Bake @ 375 degrees for 12 – 15 minutes or until golden brown.
In a small bowl combine confectioners sugar and milk. Stir until you have glaze. Drizzle on warm rolls.
