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}

(click for an easy printable)

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!

  Silly chickens, this is not for you! 

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

And…..

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

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

 Hugs, T

Curly Noodle Pork Supper

  You are going to LOVE this fun supper! 

(Click title to be taken to TK to print)

Ingredients

• 1 pound Pork Tenderloin Or Boneless Chops
• 1 whole Medium Red Pepper, Cut Into 1 Inch Strips
• 2 cups Shredded Carrots
• 2 cups Broccoli Florets
• 1 whole Small White Onion, Thinly Sliced
• 2 Tablespoons Olive Oil
• 4 packages (3 Oz. Size) Pork Ramen Noodles, Broke In Half
• 5 cups Water
• 2 Tablespoons Soy Sauce
• 2 Tablespoons Parsley

In a large electric skillet, cook pork for just a few minutes before adding red pepper, carrots, broccoli and onions. Add oil and saute for a few more minutes until meat is no longer very pink.

Combine the seasoning packets from the ramen in the water, then pour over the veggies. Stir in soy sauce, parsley and ramen noodles. Bring to a boil, then reduce heat and cook 5 minutes more or until noodles are just done.

Serve with egg rolls for the perfect meal!

~T