Braided Breakfast Casserole

I have been making this breakfast casserole a long time. I love to make it when I have guests or am going to a brunch. Really, it's scrambled eggs in a fancy braided crescent roll hug. I also really like that you can put whatever you want in the eggs to make it different. For this recipe, I used asparagus, onion, red pepper, cheese, and chopped turkey bacon. Again, use whatever veggies you have on hand to make this a deliciously different breakfast!

Adding the cream cheese in with the eggs is also really great. Although not the healthiest option, they really do make creamy, delicious eggs. And a note on the crescent rolls - this recipe calls for 2 cans but I have seen tubes of sheet crescent rolls...you might want to try it because it would make the braiding a lot easier!



Braided Breakfast Casserole

4 oz. (half a brick), cream cheese
1/4 C. milk
1 T. flour
8 eggs
1 tsp. dill, chopped
1/4 tsp. salt
1/2 tsp. pepper
1 T. butter, melted
1/2 C. cheddar cheese
2 cans (8 oz.) crescent rolls
2 C. total of your favorite fillings - I used onion, asparagus, turkey bacon, red pepper and a little more cheese!

Preheat oven to 375 degrees. Unroll the packages of crescent rolls - do NOT separate. On a lightly greased cookie pan, arrange dough in a rectangle and press seams to help seal them. Starting on the longest side, cut dough into 8 strips, about 1 1/2 inches wide and 3 inches long.

In a medium bowl, whisk together the cream cheese and milk. Add flour and whisk until smooth. Separate 1 egg - reserve the egg white. Add the yolk and the remaining 7 eggs, dill, salt, and pepper and whisk until smooth. Add you fillings and mix well.

Melt butter in a skillet over medium heat. Add the egg mixture and cook, 4-6 minutes, until eggs are set but still moist. Remove pan from heat. Scoop the filling evenly over the crescent rolls - sprinkle with the cheddar cheese.

Starting at one end, lift one strip of dough, twist one turn and lay across the top of the filling. Repeat, alternating sides to form a braid. Fold bottom edges of dough up at the ends of the braid.

Brush with the remaining lightly beaten egg white. Bake 25 minutes or until golden brown. Enjoy!

Chicken Ranch Quesadillas

Since having the baby, dinner can be a little crazy around our house. Usually, one of us has to eat fast if he's cranky or I need something quick to make on the fly. I decided last night that quesadillas not only sounded really yummy, but would be quick to make and a satisfying summer meal. It was nice to have something that didn't require an oven and heat up the house!

The quesadillas also turned out to be a great use of leftover chicken. I usually hate leftovers so this gave me the chance to make something new out of the chicken I had and it didn't disappoint!



Chicken Ranch Quesadillas

1 T. vegetable oil
6 large flour tortillas
1 1/2 C. chicken, diced
1/2 C ranch dressing
1 1/2 C. mozzarella cheese, shredded
1/2 C. fresh tomatoes, finely diced
2-3 T. cilantro, chopped
1 C. corn (I used white corn, but any type would work here!)
1/2 C. bacon

In a skillet or sauté pan, heat 1 T. oil over medium heat. Meanwhile, in a large pan, mix together the chicken and ranch dressing. Add the cheese, tomatoes, cilantro, corn, and bacon. Mix well. Place about 1/3 C. of the mixture on half of a tortilla. Fold over. Repeat with the remaining 5 tortillas. Working in batches, cook quesadillas until the tortillas are golden brown and the filling is melted and heated through. Cut each quesadilla into 3-4 wedges and serve.

Bacon Pastries

This recipe came from my uncle who served them over Memorial Day. They are really easy and remind me of BLT dip. Using the flaky biscuits as a little cup is a great idea and I am really excited to try this trick out with my Spiced Chicken Wonton filling - I'll let you know how that one turns out! In the meantime, I hope you try and enjoy this recipe!

Bacon Pastries
(adapted from Uncle Tom)

4.3 oz. package of REAL crumbled bacon (I suggest Hormel Real Crumbled Bacon)
1 medium onion, finely diced
1 medium tomato, chopped
3/4 C. grated Gruyere cheese (you can substitute regular swiss, but the gruyere really makes it tasty!)
1/2 C. Miracle Whip (or mayo if you're not a Miracle Whip person like me!)
1 Tb. fresh basil, chopped
1 large can of refrigerated biscuits, flaky style

Heat oven to 375 degrees. In a mixing bowl, combine bacon, onion, tomato, cheese, mayo, and basil. Separate each biscuit into 2-3 layers. Flatten slightly with your hands and press each layer into one well of a mini muffin pan. Spoon the filling mixture into each muffin.

Bake at 375 degrees for 15 minutes or until hot and biscuits are lightly browned.

These are great hot but are also just as good at room temperature. :)