We loved these. Got a recipe here and modified it a bit. It’s meant to be an overnight recipe, so if you want those directions, go here.
3-4 cups chopped, cooked meat (original recipe was for diced ham, but we used a combo of turkey and breakfast sausage)
1/2 cup chopped green onions
3+ cups shredded cheddar cheese, divided
10 flour tortillas (6-8 inches)
1 1/4 cup half-and-half
5 whole eggs
1 small can green chiles
green enchilada sauce
salsa, sour cream, and additional green onions for serving
Combine half and half, eggs and green chiles. Set aside. Put meat mixture, green onions and cheese into tortillas. Roll and place seam down in sprayed 9×13 pan. After all the enchiladas are assembled, pour the egg mixture over all the enchiladas. Sprinkle whatever cheese you want on top. Bake at 350 for about 30 minutes. It’s done when the egg mixture is totally set.
We pulled them out of the oven and poured green enchilada sauce on each one after it was on the plate, then topped with sour cream and salsa. Avocado or guacamole would be SO good on these, too. New breakfast favorite, for sure.
1/2 cup granulated sugar
2 tablespoons pumpkin pie spice
4 cans (7.5 oz each) Pillsbury™ refrigerated buttermilk biscuits (sold in a 4-pack)
1 cup packed brown sugar
1/2 cup butter
1/3 cup canned pumpkin (not pumpkin pie mix)
1 package (3 oz) cream cheese
Heat oven to 350°F. Spray 6-cup fluted tube cake pan with cooking spray.
In large food-storage plastic bag, mix granulated sugar and pumpkin pie spice.
Separate each can of dough into 10 biscuits. Cut each biscuit into quarters, adding biscuit pieces to bag and shaking as you go. When pieces are coated, arrange in pan. (If you run out of mixture, remove dough pieces from bag and add 1 to 2 more tablespoons granulated sugar to bag.)
In 1-quart saucepan, heat brown sugar, butter, pumpkin and cream cheese over medium heat, stirring occasionally, until butter is melted. Beat mixture with whisk until mostly smooth (there may be some tiny pieces of cream cheese, but that’s okay). Pour mixture over biscuit pieces in pan. Place pan on cookie sheet to catch any spills.
Bake 30 to 35 minutes or until golden brown. Cool in pan 2 minutes. Place heatproof plate upside down over pan; turn plate and pan over. Remove pan. Cool 10 to 15 minutes before serving. Store in refrigerator.
These were on one of her food network episodes. We really liked them. Instead of evaporated milk we had used half almond milk half regular old cow milk. On her website, she swears by the evaporated milk. Maybe next time… Since the recipe says it makes four servings, we doubled it and had a ton left over. Nothing wrong with that, though – we have breakfast ready for tomorrow!
- 1-½ cup Cake Flour (We used regular All Purpose Flour)
- ¼ teaspoons Salt
- 1 Tablespoon (heaping) Baking Powder
- 3 Tablespoons Sugar
- 1-½ cup Evaporated Milk (more If Needed)
- 1 whole Lemon (more If Needed)
- 1 whole Large Egg
- 1-½ teaspoon Vanilla
- 2 Tablespoons Butter, Melted
- Zest From 1 Lemon
- 1 cup Heaping Blueberries
Mix dry ingredients. Mix wet ingredients, plus zest. Combine. Add blueberries. Cook. Ta da.
I wanted to make this and yesterday couldn’t find this recipe on here. After googling around I finally found it, phew. Super yummy, super easy.
6-8 oz cream cheese
1/2 c powdered sugar
1 t vanilla
Unwrap one can of crescent rolls and place on a baking sheet. Pinch seams together. Put the cream cheese mixture down the middle third. Sometimes we do just cream cheese, sometimes we’ll put jam or fresh fruit on top. Whatever floats your boat that day.Then you’ll need a sharp knife to make cuts that look like this onto the side thirds:
Then you pull the bottom up, and take a piece from the left, piece from the right – wrap it all up nice.
Bake at 375 for about 15 minutes.
Two pancake posts in a row? Kind of funny.
Those are what we call apple pie pancakes. They’re just German Pancakes – or Hootenanny, or Puff Pancakes, or whatever your family calls them – with apple pie filling in them. YUM.
Cube 4-6 T butter in a 9×13 glass dish and place in a 400 degree oven. While the butter is melting take
½ tsp salt
1 c. milk
1 cup flour
and mix WELL. Like, whir it up in the blender, even. No lumps. After the butter melts (don’t let it brown!), remove the pan from the oven and pour the batter right over the melted butter. Evenly plop the can of pie filling into the batter. Bake at 400 for 15-20ish minutes.
We use our own, homemade pie filling, you can use any store bought as well, in any flavor.
When I saw this recipe on Denae‘s blog I thought “hmm…1/2 cup of flour in the entire pancake recipe?” We finally made them. They are fabulous, crepe like, velvety and delicious.
2 16 oz. containers of cottage cheese (I use lowfat)
1/2 cup flour
1/4 ish teaspoon of salt
1 T sugar
Blend everything together in a blender. Cook on a griddle at 300 (these take longer than regular pancakes, but you do have to cook them slowly to make sure the middle is done). Denae’s photo had them with strawberries and whipped cream, which is always my favorite way to go, but the kids wanted syrup.
This was A-MAZE-ING. Period. Amazing. Our new favorite breakfast, perhaps.
2 cups flour
2 t baking powder
1 t soda
1/2 t salt
3 T sugar
Mix well and add
3 cups buttermilk
4 T melted butter
1/2 cup butter
3/4 c sugar
1/2 c buttermilk
Cook on medium heat until dissolved and then add
1 t baking soda
1 t vanilla
ENJOY. You’ll agree: amazing.
Recipe from Chef in Training.