Sunday, March 13, 2016

Breakfast Mini Omlette Bakes

Saturday, we made these really easy and delicious breakfast sausage bakes. These are very versatile, and can be adapted by switching out sausage for bacon or adding any other veggies that you prefer in your breakfast. These can be made in either a full sized muffin pan or a mini one.

Breakfast bake 
Out of the oven

Just before baking

With sausage and cheese


Blood Orange/Orange Juice mix


1 can Pillsbury Crescent Dough
6 tablespoons shredded cheddar cheese
6 tablespoons cooked breakfast sausage
2 eggs
3 tablespoons heavy cream
1 tablespoon chives
1/2 teaspoon salt
1/4 teaspoon pepper
cooking oil spray 


1. Preheat oven to 375 F.
2. Whisk together the eggs, heavy cream and salt and pepper.
3. Pinch the crescent dough triangles together, and instead cut out 6 square pieces.
4. Spray the muffin pan with oil and put the 6 pieces of crescent dough into 6 muffin spaces. The square edges will stick out of them, that's okay.
5. Add a teaspoon of shredded cheese, then cooked breakfast sausage to each spot.
6. Divide the egg/heavy cream mixture evenly among the 6 bakes. Top with more cheese if desired. Top with chives.
7. Bake for 17-20 minutes until middle is not runny.

What we liked:

Very easy and tastes delicious and filling! We also had blood orange juice left over from the blood orange souffles, and added to regular orange juice made for an impressive drink, and was much sweeter than just regular orange juice. 

What we didn't like:

We made these in mini muffin pans before, this was the first time we made them in the larger muffin pans and we like them better as the larger ones. Although the bite size ones are pretty, it's hard to put much filling into them. 

What Kaspian thought about it:

He did not like the chives on the top. He is not a fan of "green things" in his food. Odd, as green is his favorite color. 

Next time:

No change, they were great!

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