Cinnamon Breakfast Casserole
2 pkgs. crescent rolls
8 oz. cream cheese, softened
3/4 cup powdered sugar
3/4 cup brown sugar
ground cinnamon to taste
1/2 stick butter
In an 8x8 dish, layer 1 pack of crescent rolls. Mix the cream cheese and powdered sugar together and spread over crescent rolls. Layer 2nd package of crescent rolls over cream cheese mixture. Sprinkle with ground cinnamon to your preferred taste. Sprinkle brown sugar over that evenly. Slice the butter and place all over the top. Bake at 350 degrees for 20-30 minutes or until the top is crunchy and brown. Serve warm. Not the most visually stunning dish, but SO delicious!
10 large eggs
1 tsp. saltshredded mozzarella cheese (I used a cheddar/jack mix)
pepperoni slices (or turkey pepperoni slices if desired)1 cup each of chopped mushrooms and chopped bell pepper (optional)
Preheat oven to 350 degrees. Saute veggies if using. Coat a 12 cup muffin pan with cooking spray and divide veggies evenly into each cup (if using veggies), then line the inside with pepperoni slices.
Whisk 10 large eggs and salt. Pour eggs evenly into muffin cups and sprinkle each with shredded cheese. Bake for 15 minutes or until egg is set and puffy. Serve with your favorite pizza sauce for dipping.
I didn't put veggies in these since I was serving them to kids and expected to have some picky eaters. I think the veggies would add alot to the flavor, but they were really good without them anyway.