dawn_mo
Well-known member
The first one you know from the swap. Deb in MI posted it awhile back. I made it tonight with 6 mini croissants, cut them into 6 squares, and placed them in a zip loc bag.
The other one is one from Pinterest called Breakfast Enchiladas.
This one is also made and refrigerated to reheat for breakfast this week. I am so happy to have these done and just ready to nuke in the mornings. I can leisurely have a cup of coffee while everyone is fed. Woo Hoo! Here are the recipes:
Dnote: When I reheated the croissants, they were not crispy like they are when you take them out of the oven, but they were still good. If you had a toaster oven, that would be the ideal way to reheat them. Very well-received by picky Bub.
* Exported from MasterCook *
Croissant Breakfast Casserole" ~ by MarieAlice
Recipe By :MarieAlice/Recipezaar/Deb-in-MI
Serving Size : 4 Preparation Time :0:00
Categories : Breakfast Overnights
Amount Measure Ingredient -- Preparation Method
4 plain croissants1 tablespoon butter
2 cups sliced fresh mushrooms
1/4 cup sliced green onions
4 eggs
1 cup milk
1 cup shredded swiss cheese
1 cup shredded mozzarella cheese
1/4 cup parmesan cheese
Split croissants in half and place bottoms cut side up in one layer in a rectangular casserole. Melt butter in a fry pan. Saute mushrooms and green onion until tender and liquid has evaporated. Set aside. Beat together eggs and milk. Pour half over croissants, layer mushroom mixture and cheeses
on top, then pour over remaining liquid. Position croissant tops over the bottoms, cut side down. Let stand over night in the refrigerator. Bake at 350*F for 25 to 30 minutes or until set. Cover with foil if browns too quickly.
Dnote: this is a very forgiving recipe. You may add what you like to it, and leave out what you don't like. The tops of the croissants become golden brown and very flaky. I think this would be good with some diced ham, Canadian bacon, bacon, cooked shrimp or crabmeat. You get the drift. Play with this recipe to your liking both with the ingredients, and the cheeses. You can easily double this recipe or halve it. Serve with sausage, bacon, or ham, and a nice fruit salad.
- - - - - - - - - - - - - - - - - - -
I made this with sausage, mozz cheese and salsa for my son. I would add some refried beans next time. What I like about this recipe is that the egg mixture leaks inside of the tortilla, cooking the egg inside of the enchilada. They were very good and would be even better with more adventurous ingredients. This will be a regular on our rotation for breakfast items.
Breakfast Enchiladas with Ham and Peppers
Why we love this recipe. You can prepare these enchiladas the night before, refrigerate overnight then bake in the morning. These are perfect for brunch or entertaining in the morning.
What you need to know. We kept the recipe below quite simple with ham, cheese and peppers, but feel free to add your favorite ingredients. Cooked bacon or sausage would be great as well as other vegetables like mushrooms.
Created By: Joanne and Adam Gallagher
Serves: 6
Ingredients
2 cups (151 grams) diced cooked ham
1 bell pepper, diced
8 green onions, finely sliced
2 cups (227 grams or 8 ounces) shredded cheddar cheese
10 eight-inch flour tortillas
6 eggs
2 cups (473 ml) half-and-half
1 tablespoon all-purpose flour
1/2 teaspoon kosher salt
Lightly spray 13×9-inch (3-quart) glass baking dish with cooking spray.
In large bowl, stir together ham, bell pepper, green onions and 1 cup of the cheese. Place 1/3 cup of the ham mixture down the center of each tortilla; roll up and place seam side down in baking dish.
In large bowl, whisk eggs, half-and-half, flour and the salt. Pour over the tortillas. Cover then bake or refrigerate overnight to be baked in the morning.
Heat oven to 350 degrees F (177 degrees C). Uncover baking dish then scatter the remaining cup of cheese over enchiladas. Cover baking dish with aluminum foil and bake for 35 minutes. Uncover, and then bake 10 to 15 minutes longer or until set and cheese melted.
Read more: http://www.inspiredtaste.net/12643/breakfast-enchiladas-with-ham-and-peppers/#ixzz2Nwxx3Ilj
http://www.inspiredtaste.net/12643/breakfast-enchiladas-with-ham-and-peppers/
The other one is one from Pinterest called Breakfast Enchiladas.
This one is also made and refrigerated to reheat for breakfast this week. I am so happy to have these done and just ready to nuke in the mornings. I can leisurely have a cup of coffee while everyone is fed. Woo Hoo! Here are the recipes:
Dnote: When I reheated the croissants, they were not crispy like they are when you take them out of the oven, but they were still good. If you had a toaster oven, that would be the ideal way to reheat them. Very well-received by picky Bub.
* Exported from MasterCook *
Croissant Breakfast Casserole" ~ by MarieAlice
Recipe By :MarieAlice/Recipezaar/Deb-in-MI
Serving Size : 4 Preparation Time :0:00
Categories : Breakfast Overnights
Amount Measure Ingredient -- Preparation Method
4 plain croissants1 tablespoon butter
2 cups sliced fresh mushrooms
1/4 cup sliced green onions
4 eggs
1 cup milk
1 cup shredded swiss cheese
1 cup shredded mozzarella cheese
1/4 cup parmesan cheese
Split croissants in half and place bottoms cut side up in one layer in a rectangular casserole. Melt butter in a fry pan. Saute mushrooms and green onion until tender and liquid has evaporated. Set aside. Beat together eggs and milk. Pour half over croissants, layer mushroom mixture and cheeses
on top, then pour over remaining liquid. Position croissant tops over the bottoms, cut side down. Let stand over night in the refrigerator. Bake at 350*F for 25 to 30 minutes or until set. Cover with foil if browns too quickly.
Dnote: this is a very forgiving recipe. You may add what you like to it, and leave out what you don't like. The tops of the croissants become golden brown and very flaky. I think this would be good with some diced ham, Canadian bacon, bacon, cooked shrimp or crabmeat. You get the drift. Play with this recipe to your liking both with the ingredients, and the cheeses. You can easily double this recipe or halve it. Serve with sausage, bacon, or ham, and a nice fruit salad.
- - - - - - - - - - - - - - - - - - -
I made this with sausage, mozz cheese and salsa for my son. I would add some refried beans next time. What I like about this recipe is that the egg mixture leaks inside of the tortilla, cooking the egg inside of the enchilada. They were very good and would be even better with more adventurous ingredients. This will be a regular on our rotation for breakfast items.
Breakfast Enchiladas with Ham and Peppers
Why we love this recipe. You can prepare these enchiladas the night before, refrigerate overnight then bake in the morning. These are perfect for brunch or entertaining in the morning.
What you need to know. We kept the recipe below quite simple with ham, cheese and peppers, but feel free to add your favorite ingredients. Cooked bacon or sausage would be great as well as other vegetables like mushrooms.
Created By: Joanne and Adam Gallagher
Serves: 6
Ingredients
2 cups (151 grams) diced cooked ham
1 bell pepper, diced
8 green onions, finely sliced
2 cups (227 grams or 8 ounces) shredded cheddar cheese
10 eight-inch flour tortillas
6 eggs
2 cups (473 ml) half-and-half
1 tablespoon all-purpose flour
1/2 teaspoon kosher salt
Lightly spray 13×9-inch (3-quart) glass baking dish with cooking spray.
In large bowl, stir together ham, bell pepper, green onions and 1 cup of the cheese. Place 1/3 cup of the ham mixture down the center of each tortilla; roll up and place seam side down in baking dish.
In large bowl, whisk eggs, half-and-half, flour and the salt. Pour over the tortillas. Cover then bake or refrigerate overnight to be baked in the morning.
Heat oven to 350 degrees F (177 degrees C). Uncover baking dish then scatter the remaining cup of cheese over enchiladas. Cover baking dish with aluminum foil and bake for 35 minutes. Uncover, and then bake 10 to 15 minutes longer or until set and cheese melted.
Read more: http://www.inspiredtaste.net/12643/breakfast-enchiladas-with-ham-and-peppers/#ixzz2Nwxx3Ilj
http://www.inspiredtaste.net/12643/breakfast-enchiladas-with-ham-and-peppers/