Cream Cheese, Bacon, Egg & Veggie Ring

  We love Saturdays at home! It means we get to make a big breakfast and enjoy it all as a family.  I am always trying new egg bakes and breakfast cakes, or Dale makes his famous cheesy scrambled eggs and pancakes.

  This particular Saturday, I had 2 rolls of crescents that were screaming, “Make me for breakfast!”  I hate that there is no Wheat version of these by the way. (Pillsbury, are you listening? I would be such a happy camper if you came out with whole wheat versions of everything you make, thankyouverymuch!)

   So, I have seen these “Wreath” recipes forever from Pampered Chef!  I am not claiming it as something new, but what I will tell you, is that I added something in that made it SO SO SO yummy!

  You know cream cheese is my weakness by now, right?? 🙂 And I just so happened to have 4 oz. of Cream cheese leftover from the other breakfast dish I made.  I also just so happened to have some veggies that needed to be used, so I made up this bacon, veggie cream cheese mixture to put inside the breakfast ring.

    Not to pat myself on the back or anything, but it made it SO SO GOOD! 

{pats self on back just a teeny-tiny bit}

Cream Cheese, Bacon, Egg & Veggie Ring

(click for an easy printable)

Cream Cheese Bacon Egg & Veggie Ring

Ingredients

  • 1 can Refrigerated Crescent Roll Dough, 8 Ounce Can, Set Out 20 Minutes Before Starting
  • 4 ounces, weight Cream Cheese, softened
  • 4 Tablespoons Chopped Veggies (you Know, The Ones Lurking In Your Veggie Drawer) I Had Green Onions & Red Pepper To Use Up.
  • ½ package (3 Oz Size) Real Bacon Bits
  • 6 whole Large Eggs
  • 1 cup Shredded Colby-jack Cheese

Set out the crescent roll dough 20 minutes before starting.

During this time you can soften cream cheese and chop veggies. Put the cream cheese and veggies into a medium-sized bowl. Stir these together and add bacon bits.

Beat the eggs in a bowl. Heat a skillet over medium heat and add eggs. Scramble your eggs until they reach your desired firmness then remove from heat and set aside.

Lay out the crescent roll triangles on a baking sheet. You want to form them into a circle (see upper left photo). Use a rolling-pin to seal the seams and create a wide area to layer other ingredients. Layer the cream cheese mixture, then scrambled eggs, then cheese on to the wide area of each triangle.

Pull each triangle tip up and over the wide part and tuck ends under. This will form a “wreath”. Bake at 375 F for 20 minutes or until golden brown.

Serve with fresh tomatoes if you have them.

Enjoy, its incredible!

  Sooooo, funny story, I was photographing the finished product, when I heard a noise, and glanced to my left:

 I had company!

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  Silly chickens, this is not for you! 

I turned back just in time to see two thievers eye-balling the breakfast I was photographing!

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And…..

BAM! BAM!  At the exact same moment, like they counted to 3, they both dove for a bite.  

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Silly girls! Egg bake is not for you to enjoy! That’s like caniballism or something!

 Hugs, T

Putting the Breakfast in Bed & Breakfast

  It’s Breakfast time!  I have 2 really great recipes to share with you this morning. 

  This is light, fluffy, cheesy and EASY!

 (Note: most of us here in the Ferguson household, don’t care for cottage cheese, but you won’t even know it’s in here!! Just makes this casserole super moist!!!!)

Incredible Edible Egg Casserole

(click title to print)

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Ingredients

  • 10 whole Eggs, Whipped
  • ½ cups Butter, Melted
  • ½ teaspoons Salt
  • ½ cups Flour
  • 1 teaspoon Baking Powder
  • 4 cups Monterey Jack Cheese, Shredded (do Not Substitute)
  • 16 ounces, weight Cottage Cheese
  • 1 package (3 Oz. Package Or Around 3/4 Cup) Real Bacon Bits
  • 4 ounces, weight Chopped Green Chilies

Preheat your oven to 350F.

In a bowl, combine the eggs, butter, flour, salt and baking powder. Mix well.

Slowly stir in the cheese, cottage cheese, bacon bits and green chilies. Bake in a greased 9×13 pan for 35-40 minutes. Enjoy!

I told you it was easy!

 Ben%20and%20Mary-2  This next recipe comes from a new 4 little Fergusons reader, Mary who runs a B & B in Fayette, Alabama.  Sweet Mary read this blog from stem to stern the day she found us.  I had to “meet” this amazing lady, so I headed over to her website:

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http://www.columbusstreetinn.com/

  She and her hubby have a beautiful home that they open up to guests, “The Columbus Street Inn”, and her breakfast menu sounds amazing! (You know if they run a Bed and Breakfast, her breakfast recipes HAVE to be delicious, or they’d just call it a Bed!)  Anyhow, she shared this recipe with me, and it did not disappoint!

WOW!

Mansion House Peaches & Cream French Toast Casserole with Yogurt Sauce

(Click title to print)

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Ingredients

  • French Toast Casserole:
  • 6 whole Croissants (Large, Light Type Found In The Bakery)
  • 8 ounces, weight Cream Cheese
  • 2 cups Fresh Peaches, Sliced
  • 1 cup Brown Sugar
  • ½ cups Sweet Cream Butter
  • 2 Tablespoons Corn Syrup
  • 12 whole Eggs
  • 1-½ cup 1/2 & 1/2
  • 1 teaspoon Vanilla
  • Yogurt Cream Sauce:
  • 1 cup Vanilla Yogurt
  • 4 ounces, weight Cool Whip
  • A Dash Or Two Of Nutmeg And Cinnamon
  • Syrup

Step One:
Grease 9×13 or larger pan.
Melt brown sugar, butter, corn syrup until bubbly.
Pour entire mixture into the pan.

Step Two:
Spread sliced peaches over the caramel syrup.
Break the croissants into pieces and place over the peaches.
Cut cream cheese into little pieces and scatter throughout the breaks (in little pillow-like puffs)

Step Three:
Mix the eggs, milk and vanilla.
Pour over the bread and cover.
Refrigerate overnight.

Step Four:
Place into a cold oven and set it to 350 degrees for 45 minutes.
You can cover if top is getting too brown.
When it is nearly finished it will begin to puff up and you will see the caramel bubbling up.

Step Five:
Serve with Yogurt Cream Sauce and hot maple syrup.

Thanks Mary, for the AM-AAAAZING recipe!

Happy Cooking everyone!  🙂

~T

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