This was another great “make ahead” meal for Tahoe. One of the things I truly love about this recipe is its versatility. Don’t like sausage? Add more bacon. Or just leave it out completely. Not a fan of meat in general? Remove the meat and add mushrooms and shredded potatoes. You can even go “traditional” dinner pizza by adding Canadian Bacon and Pineapple for a Hawaiian theme. Add some of the vegetable bounties of summer, zucchini, yellow squash, tomatoes, etc. Take any of your favorite omelets and, you guessed it, turn it into a breakfast pizza!
10 slices of bacon
10 links pork sausage
12 eggs, beaten
2 (8 oz) refrigerated crescent roll dough (such as Pillsbury)
1/2 cup salsa (such as Muir Glen)
2 cups shredded cheddar cheese
Dice bacon and cook in a large skillet heated to medium-high, until browned. Transfer to a plate lined with paper towels to drain and cool.
Remove sausage from casing. Crumble sausage in same skillet used for bacon. Cook until no longer pink in the center. Transfer to plate with bacon to drain and cool.
Drain most of the grease from the skillet and return pan to medium heat. Cook and stir eggs until scrambled. Season with salt and pepper.
Preheat oven to 350°. Roll out crescent dough to cover bottom of 9×13 cookie sheet. Bake dough until golden brown, about 10 minutes.
Let dough cool. Spread a layer of salsa onto baked dough; top with scrambled eggs. Sprinkle crumbled bacon and sausage over eggs. Top entire pizza with cheese.
Bake until cheese is melted and beginning to brown, about 10 minutes. Cool, cut, and serve!
Total time: 50 minutes
*Derived from AllRecipes.com
It seems this Thanksgiving I was all about the puff pastry for the appetizers. Isn’t it weird how we get stuck on a certain ingredient or type of cooking? This Thanksgiving my focus seemed to be on puff pastry and bacon. More to come regarding the bacon 🙂
1 pkg (5.2 oz) garlic & herb spreadable cheese, softened (I used the little wedges by The Laughing Cow
1 Tbs finely chopped parsley
2 sliced bacon, cooked and crumbled
18 fresh jumbo shrimp (peeled & deveined)
1 sheet of Pepperidge Farm puff pastry
Heat oven to 400°F.
Stir cheese, parsley, and bacon in a medium bowl and set aside.
Unfold puff pastry sheet on lightly floured work surface. Cut puff pastry sheet crosswise into 18, ½” wide strips. Spoon at 2 teaspoons cheese mixture onto each strip. Wind 1 pastry shrimp around 1 shrimp, slightly overlapping the pastry. Repeat with remaining pastry strips and shrimp.
Bake 15 minutes or until pastries are golden brown.
Serves 18 (pieces)
Total time: 50 minutes
*Derived from Pepperidge Farm
- Bacon-and-Egg Breakfast Tarts (williams-sonoma.com)
- 5 Brie Appetizer Recipes For Thanksgiving (mademan.com)
- Recipe Roundup: Thanksgiving Appetizers (williams-sonoma.com)
Thanksgiving is my favorite holiday of the year. It’s all about the food, family, and friends! You don’t have to worry about anyone’s favorite color, what size of jeans they wear, or if you have picked the right handbag. Nope, just come hang out and eat and drink! What is NOT to love about Thanksgiving. I know a lot of people are not thrilled with the amount of cooking. But if you love cooking, you ARE thrilled with the amount of cooking. I always have to force myself to not plan the menu before November 1st, and that is such a struggle. This year, however, I didn’t make it. I was in a slump while planning my daughter’s 5th birthday, which is on Halloween. We did a fairy theme. And the food I wanted to make seemed to grown-up to me. I didn’t want something total kid, either. I was really stuck. So, to get me unstuck, I planned the entire Thanksgiving menu over a glass (or two, ok maybe three) of wine. This was probably mid-October. One problem with that, by the time Thanksgiving actually rolled around, I felt so out of touch with it. It was an odd feeling for me, like I had lost my groove. I have promised myself that next year, I’ll be sure to sit on my hands the month of October!
1 pkg (17.3 oz) Pepperidge Farm Puff Pastry Sheets, thawed
1 cup finely shredded Cheddar cheese
1 lb bacon, cooked and crumbled
1/2 cup prepared ranch salad dressing (I used Bolthouse Farms, it’s made with Greek yogurt, making it a little healthier)
2 Tbs chopped fresh chives
Heat oven to 470°.
Unfold 1 pastry sheet on lightly floured surface. Roll the pastry sheet into a 12/2″ square. Cut into 36 (2″) squares. Prick pastry with a fork. Repeat with the remaining pastry sheet, making a total of 72 squares. Place the squares on a baking sheet
Bake for 8 minutes or until the pastries are golden brown. Using the back of a small spoon, press down the centers of the hot pastries to make an indentation.
Spoon about 1/2 tsp each of cheese and bacon onto each indentation. Bake for 5 minutes or until cheese has melted. Remove the pastries from baking sheet and let cool on wire racks for 10 minutes. Top with dressing and chives.
Serves 72 pieces
Prep time: 20 minutes; Total time: 30 minutes
*From Pepperidge Farm
- Turkey, Mushroom and Bacon Puff Pastry Pockets Recipe (lesleyguardia.wordpress.com)
- Sharing Thanksgiving Traditions (blarouche.wordpress.com)
- Crab & Shrimp Vol-au-Vents (bakingfanatic.wordpress.com)
If you are a part of our house, you have to love crepes. I’m trying to remember if Berto was 2 or 3 when we introduced crepes. Actually, it doesn’t matter because once he was introduced, he was hooked. And that has been passed down to Daniela. Now, before you go to another post, crepes are ridiculously easy to make. So easy that the Hubs has it memorized (this is the same guy that can’t find the milk in the refrigerator), which means if he knows how do it, so can you. The best thing about crepes is we can fill them with eggs, cheese, and ham. Once the kidlets have eaten two of those, then they can have the crepes that are just buttered with powdered sugar sprinkled in. BUT, that is so boring compared to what you CAN do! How about Nutella and bananas? Awesome! Oh, did you want strawberries and whipped cream with that? Not a problem. A Denver omelet stuffed in a crepe? We got it right here. You name it, you can do it. Oh, I just thought of something! A sausage with maple syrup stuffed in a crepe! I’m seeing breakfast . . .
2 cups all-purpose flour
2 cups milk (you can use soy, just keep in mind it does change the flavor slightly)
4 Tbs butter
1/4 tsp salt
In a small pot, or the microwave, melt the butter.
In a medium mixing bowl, sift flour and salt. Add milk and eggs, then add melted butter. Stir to combine. In crepe pan or small fry pan heated to medium-low melt 1 tsp butter to coat pan evenly. Lift the pan to a slight angle and pour approximately 3/8 of a cup of batter to the center, tilting the pan to spread the batter to the edges.
Return pan to heat and cook until crepe is golden brown underneath, approximately 1-2 minutes. Flip crepe and cook for an additional 1-2 minutes. Transfer to a plate and cover to keep warm, or if Berto and Daniela won’t wait, serve immediately with desired filling.
Serves about 16 crepes (they go fast)
Total time: 30 minutes
*Original Serves4 Recipe
I’ve been wanting to try this one forever. It’s got ALL of the comfort food ingredients: cheese, bacon, potatoes. The opportunity presented itself when my older sister bought her home, completely on her own. And she finished her college degree! I was so proud of her, I had to show her. For me, food is a language, a conversation, feelings. What better way to express myself then to host a house-warming party for her and to “cater” it, too!
4 baking potatoes cut into 1/2″ slices (my mandoline made quick work of this. Best purchase ever!)
1/4 cup melted butter
8 slices of bacon – cooked and crumbled (or more if my niece (aka bacon hound) is around)
8 oz shredded Cheddar cheese
1/2 chopped avocado
1/2 cup chopped green onions
Preheat oven to 400.
Brush both sides of potato slices with butter, place on ungreased baking sheet. Bake 15-20 minutes, turn slices over; bake remaining 15-20 minutes. Slices should be lightly browned on both sides. Remove slices and top with cheese and bacon. Pop back in oven and continue baking until cheese is melted. Allow to cool slightly, top with avocado, sliced green onions, and small dollop of sour cream.
Serves – Approximately 15 potato slices
Prep time: 20 minutes; Cook time: 40 minutes
*Derived from AllRecipes.com
- Cheesy Bacon Roasted Potatoes (kissmyingredients.com)
- Bacon Cheddar Ranch Dip (dinnerwiththekiddos.wordpress.com)
- Baked Potato Dip (thethreadaffect.com)
Bacon and pasta. Need I say more? Oh, and (tiny, whisper voice) peas.
1 pkg (9 oz) refrigerated fettuccine
1 cup frozen green peas
3 slices center cut bacon (1 used 4 to use up what I had on hand)
1 small onion, chopped
3 minced cloves of garlic
1/2 tsp fresh thyme
1/2 cup half-and-half
1/2 cup shredded Parmesan cheese
Cook pasta according to package directions, but do not add salt. Add peas to the pot in the last 3 minutes of cooking time. Drain, reserving 3/4 cup of liquid.
While pasta cooks, fry bacon in large pan on medium-high heat until crispy, about 8 minutes. Remove bacon to drain on paper towels, discard all except 2 teaspoons of drippings. Add onion and saute for 3 minutes, add garlic and thyme; cook 1 minute. Stir in pasta and peas, reserved pasta water, and half-and-half. Cook for 2 minutes. Transfer to serving bowl and crumble bacon on top of pasta and toss with cheese.
Prep time: 5 minutes; Cooking time 14 minutes
Nothing gets sleepy heads moving in the morning like the smell of breakfast. This incorporates all of my favorite breakfast smells: eggs, bacon, and baking. I love it when the house is quiet with the sounds of sleep and I’m enjoying my first cup of coffee as I’m scrambling the eggs and cooking the bacon. When the crescent rolls with the eggs and bacon start baking, and the aroma makes its way up the stairs, I can hear the first rumblings of movement. Next I hear the thump of feet hitting the floor and the clomp, clomp down the stairs. Before I know it I’m being tackled in a bear hug from my Bubbliscious and then my Angel Girl. A little bit later the Hubs makes an appearance and I hand him a steaming mug of coffee as everyone sits down to enjoy a wonderfully warm breakfast.
PS – This is also the perfect meal to make ahead for quick on-the-go mornings or for the annual Tahoe trip. This recipe was super easy and reheats perfectly. You can also swap the bacon with sausage, or add no meat at all!
1 (8 oz) can refrigerated crescent dinner rolls (I used Pillsbury Grands)
8 slices bacon, chopped and crisply cooked (about 1/2 a cup)
4 eggs, scrambled
1/4 cup finely shredded Cheddar cheese (optional)
Heat oven to 350. In large skillet, cook bacon until crisp. Remove bacon from pan and drain on paper towel. Remove grease from pan. Pour scrambled egg mixture into pan and lightly scramble. Unroll dough on work surface, separating into triangles. Top each triangle with scrambled eggs and bacon. Roll up loosely as directed on can. Place on ungreased cookie sheet.
Bake 18-20 minutes or until golden brown.
Serves 8 (1 each)
Prep Time: 20 minutes; Cook Time: 20 minutes
*Derived from Personalrecipe.com
- Bacon, Egg and Cheese Breakfast Muffins (sosopie.wordpress.com)
- Breakfast to go! (simpleandscrumptious.wordpress.com)
- Breakfast time! (alyssacostin.wordpress.com)