Sunday, February 7, 2010

Croissant Breakfast

Quick, easy, just a couple ingredients. (Milk not shown)
You can throw this together in the morning in minutes. In fact, let's say, for instance, you just spent a couple hours shoveling mammoth amounts of snow and realize you're so very very hungry. This is perfect.

Here I'm making a smaller portion - but if you need this for a crowd, there's a large portion-sized recipe at the end of this post.

Preheat the oven at 400 degrees.
I'm going to make a sausage croissant today. You can substitute cubed ham (left over from the holidays) or crumbled bacon bits or just have it plain - egg and cheese. I usually use the hot breakfast sausage because we're admist a blizzard here in MD, I had to make-do with other sausage (seems we won't be grilling out for a long long time!). Fry up your sausage. If you're using ham or bacon that's already been cooked, you don't need to fry it. You can skip to the next step. Spray a 5"x7" glass dish or a 8"x8" would work too. Open up the refrigerator croissant and press it into the dish.
Sprinkle meat over the croissant.
Whisk three eggs. Add a dash of pepper and 1/2 cup milk.

Pour the egg mixture over the meat.

Top off with 1 cup of shredded cheese. Yummm.

Bake about 15-20 minutes (until the egg is completely baked).

To make a larger croissant for the crowd:
Grease 9"x13" pan.
One package of refrigerator croissants. This will be less crusty.
Use one roll of breakfast sausage.
Whisk 5 large eggs with 3/4 cup milk.
Top with 2 cups shredded cheese.
Bake 20-22 minutes at 425 degrees.

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