So, my family loves breakfast. I occasionally like to make breakfast for dinner, but I don’t do it often because it can be so much work and I like things as easy and quick as possible.
I threw this scramble together because I happened to have two ham steaks I got for 50 cents each thanks to coupons. It wasn’t enough for the whole family, so I figured I would dice it up and throw it in with eggs and cheese.
- 1 ham steak, diced
- 4 slices of American cheese
- 1 dozen eggs
- Pour your scrambled eggs into a skillet and add diced ham and cheese.
Super easy! I served it with hashbrowns, biscuits and bacon (because breakfast without bacon is kind of sad.)
This was a great way to use the ham steak. It wasn’t enough to be the main dish of any other meal, so mixing it in with the eggs worked out perfectly. Plus, it ended up being a really cheap meal which is always a bonus for me.
As I mentioned in my post yesterday, I dedicated a portion of my Sunday to freezer cooking. I’m sure you’ve seen those pins on Pinterest that say they made 30 meals in one day, but I’ll be honest, I can’t muster the energy to attempt all that. I use freezer cooking to supplement other stuff I make throughout the week. I feel like having a few extra meals in the freezer is always a good thing, but I’m not ready to commit to 30 days of it yet.
Here is what I made:
Enough Oven Taco filling for two meals.
2 Pizza Pasta Bakes. This is one of the easiest freezer meals to put together and it’s yummy.
6 Breakfast Bowls (instructions below.)
And I prepped last night’s dinner, Mexican Hashbrown Casserole, at the same time as well.
Continue reading Freezer Cooking Day!
So, if you’ve visited my blog before you have probably noticed that I’m a big fan of casseroles. They are tasty, easy and comforting. I’m not a fan of having to make a hundred things and dirtying every dish in the house. I especially hate making breakfast. You’ve gotta make eggs, toast, bacon, sausage, pancakes, potatoes… the list just goes on and on and nobody has time for that! Naturally when I saw this breakfast casserole, I was all over it. Breakfast without all the fuss? Yes, please!
Source: Mama B
- 1 can of crescent rolls (6 count)
- 1 dozen eggs
- 1 cup of sausage crumbles (I used the premade kind you can find in the refrigerated section.)
- 1 cup of bacon bits (you could always fry up bacon and crumble it – I didn’t feel like it.)
- 1 20oz bag of shredded hashbrown potatoes. (the original recipe calls for frozen, but I had a good coupon for the Simply Potatoes so I used those. Located in the dairy section of the store in case you’re wondering.)
- 1 cup of shredded cheddar cheese
- Roll out your crescent dough into the bottom of a greased pan.
- Spread the hashbrowns out on top of the dough.
- Scramble the eggs in a bowl and pour them evenly over the potatoes.
- Add sausage and bacon to the top.
- Bake at 400 for 40 minutes or until a knife inserted comes out clean.
- Take out and sprinkle the cheese on top and bake for 5 more minutes or until the cheese is melted.
Breakfast is almost always a win around here and I love that you can add whatever you want to it to cater to different preferences. Huge bonus points for being super easy (especially since I’m a bit under the weather.) I also like how the crescent came out on the bottom.
This recipe was sent to me by my mom. She’s a breakfast lover (as in she could eat it for every meal) and she wanted me to make it for her. Once you get over the fact that you have to deal with raw eggs (one of my cooking fears) this recipe is pretty easy. It comes courtesy of Campbell’s Kitchen.
I followed the recipe pretty much to the letter. I didn’t measure the raisins, but I definitely didn’t use the suggested 3/4 cup. Since there are raisins in the Pepperidge Farm Cinnamon-Raisin Swirl bread, I’m not sure you need a whole ton of extra raisins. The only thing I didn’t add was the cinnamon sugar, because I didn’t have any (I would definitely add it if I made this again.)
My mom loved it so much she ate it as leftovers. I’m on the fence. I think less raisins would’ve worked better for me or perhaps using a different variety of the Swirl bread. I might try it again eventually. It’s not overly sweet, so if you have a sweet tooth (like me!) you will definitely want the cinnamon sugar and you can’t go wrong with syrup.