Who doesn’t love breakfast? Am I right or am I right? As a kid, my mom made breakfast for dinner on a regular basis and I always loved it! In college, our dining hall did breakfast for dinner every Wednesday and you better believe me and most of my teammates were there ready to chow down on that buffet after swim practice. Those Georgia Southern cheese grits were the best ever. Go Eagles!
I haven’t yet worked breakfast for dinner into my cooking routine because Brad doesn’t particularly love eggs, which I feel is the central part of a breakfast meal, so I haven’t looked to get creative with breakfast meals until now since the weekend breakfasts usually consist of just some thrown together things that everyone wants on their own personal menu. #shortordercooklife
So here are some family favorite breakfast recipes as well as a few we can all try together!
Oatmeal
2 c water
1 c oats
1 tsp salt
3 tbsp butter
8 Splenda packets
Add water and salt to a pot and bring to a boil. Once boiling, add oats and stir. Bring heat down stovetop heat to a ‘3’. Cook for 5 minutes. Add the butter and remove from heat. Stir in sugar and enjoy! We also like to serve our oatmeal with buttered toast.
Breakfast Pizza
1 12in precooked pizza shell
1/2 c grated mozzarella cheese
1/2 c grated provolone cheese
1 c grated cheddar cheese
2 large eggs
1/4 heavy cream
1/2 tsp salt, or to taste
Pinch of pepper
Preheat the oven to 375F. Place the pizza crust on a baking sheet. In a medium bowl, blend the mozzarella, provolone and cheddar cheeses. In a small bowl, with a fork, beat together the eggs and the heavy cream, and season with the salt and the pepper. Add to the cheese mixture. Immediately, to avoid clumping, transfer the cheese mixture to the pizza shell. (Leave about a 1/2in of crust around the edge) Bake for 10 to 12 minutes, or until the cheese mixture is set and is beginning to brown. Serve hot, cut into wedges. (We loooove this one! I sometimes will also brown some ground sausage and sprinkle it on top prior to baking. Super yummy too!)
Cheesy Egg Crescent Roll Casserole
8 slices cooked bacon, chopped
2 tubes Crescent Rolls
5 large eggs
1 cup milk
1/2 cup heavy cream
Salt
Freshly ground black pepper
2 cups shredded Cheddar cheese
Preheat oven to 375°. Grease a 9″-x-13″ baking dish with cooking spray or butter. Roll crescent rolls according to package instructions and place side-by-side in the baking dish. Whisk together eggs, milk, cream, and season with salt and pepper. Fold in bacon and cheese, then pour mixture over crescent rolls. Bake until the rolls are golden and the egg mixture is set, 23 to 25 minutes. Serve warm.
Cinnamon Roll Crock Pot Casserole
2 cans of cinnamon rolls (any kind will do) – around 12 oz.
4 eggs
1/2 cup of milk
3 Tbsp maple syrup
2 tsp vanilla
1 tsp cinnamon
Open up the cans of cinnamon rolls and set aside the icing for later. Cut each cinnamon roll into quarters. Spray your crock pot with non stick spray and place one of the rolls of cinnamon rolls in the bottom of the crock pot. In a small bowl whisk together the eggs, milk, syrup, vanilla, and cinnamon. Pour over the cinnamon rolls in the crock pot. Place the remaining cinnamon rolls on top. Drizzle one icing packet over the cinnamon rolls. Place the crock pot lid on top and cook on low for 2 to 2 1/2 hours. Remove lid and drizzle the last icing packet over the cinnamon rolls. Serve immediately and enjoy with a glass of milk!
Cinnamon Roll French Toast Bake
1/4 cup butter melted
2 tubes refrigerated grand cinnamon rolls (10 rolls total)
6 eggs
1/2 cup heavy cream
2 teaspoons cinnamon
2 teaspoons vanilla
1 cup chopped pecans
1 cup maple syrup divided
frosting from the cinnamon rolls warmed
Preheat oven to 375F. Pour melted butter into 13×9-inch (3-quart) baking dish. Cut dough into 8 rounds (if it’s not already segmented into rounds) and place the cinnamon rolls into the bottom of the baking dish. Set icing aside. In medium bowl, beat eggs. Add in cream, cinnamon and vanilla until well blended. Pour egg mixture over rolls, it’s okay if it completely covers the rolls. Pour 1/2 cup maple syrup over the rolls and sprinkle with pecan bits. Bake for 25 minutes or until golden brown. Pour the extra 1/2 cup of maple syrup over the cooked rolls and drizzle with the warmed icing. Enjoy!
Loaded Breakfast Skillet
3 russet potatoes, rinsed and scrubbed clean, chopped into 3/4″ cubes
4 slices bacon, cut into 1″ pieces
1 onion, chopped
1/4 c water
2 cloves garlic
2 green onions, sliced
1/2 tsp smoked paprika
Salt
Freshly ground black pepper
4 large eggs
1 c shredded Cheddar cheese
In a large nonstick skillet over medium heat, fry bacon until crispy. Turn off heat and transfer bacon to a paper towel-lined plate. Keep most of bacon fat in skillet, removing any black pieces from the bacon. Turn heat back to medium and add onion to the skillet; sauté, stirring occasionally, until onions begin to soften. Add potatoes and toss until evenly coated in bacon fat. Pour in water and cover skillet with a large lid. (This helps speed up the cooking and prevent burning.) Cook until the potatoes are tender, about 20 minutes, checking potatoes occasionally. If they start to brown too quickly, remove the lid and add more water. When the potatoes are tender, remove lid and stir in garlic, green onions, and paprika. Season with salt and pepper. Using a wooden spoon, make four holes in the potatoes to reveal bottom of skillet. Crack an egg into each hole and season each egg with salt and pepper. Sprinkle cheese and cooked bacon bits over the entire skillet. Replace lid and cook until eggs are cooked to your liking, about 5 minutes for a just runny egg. Serve warm.
Rainbow Muffins
2 cups all purpose flour
3 tsp baking powder
1/2 tsp salt
1/4 c butter, softened
1/2 c sugar
1 c milk
1 egg
1 c Fruity Pebbles
Preheat oven to 400 degrees and grease your muffin pan, set aside. Combine flour, baking powder and salt. In another bowl, cream the butter and sugar. Combine all ingredients and then stir in milk and egg. Fold in the fruity pebbles and then scoop batter evenly into muffin pan. Bake for 12-14 minutes or until the center is set and the edges are golden brown.
These had more of a biscuit flavor to me but Laney and Morgan loved them! Laney also accidentally added a little extra baking powder when I wasn’t looking so I’m not sure how much that altered the recipe. I also added an egg into my recipe which wasn’t originally in the one that I altered. Next time I would probably only do 2 tsp of baking powder, increase the butter slightly and add another egg. You can even use oil instead of butter, but keep in mind that the texture of the muffins will be softer. A combo of oil and butter can also work well. Use 1/4 c of oil and 1/4 c of butter. If you try this recipe or make any changes, let me know what you think! These were fun to make with my girls so we will definitely be playing around with these in the kitchen again soon!
Serve any of these with your favorite fruits, a smoothie or favorite protein. Yum!
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