Monday, June 5, 2017

Easy breakfast Bakes

Easy Breakfast Bakes!
Sausage Crescent Bake

2 pkgs. refrigerated crescent dough
1 lb. country pork sausage
1- 8 oz. pkg. cream cheese (cubed)

Brown sausage in a skillet. Drain fat.

Stir in cream cheese and cook on low until melted. Mix well.

Spread 1 pkg. cresent roll in bottom of 13 x 9 pan. (Pinch seams together.)

Pour sausage mixture over and spread evenly.

Place the other pkg. crescent roll dough over top of sausage to form top crust.
Bake at 350 for 15 to 20 minutes or until golden brown.

Cut in squares to serve.

Egg & Sausage Casserole with Crescent Rolls


■1 lb. pork sausage
■1 (8 oz.) package refrigerated crescent roll dough
■8 eggs, beaten
■2 c. shredded mozzarella cheese
■2 c. shredded cheddar cheese
■1 t. dried oregano

1.Place sausage in large, deep skillet. Cook over med-high heat until evenly brown. Drain, crumble, set aside.
2.Preheat oven to 325 degrees F. Grease 9×13 pan.
3.Line pan with crescent roll dough and sprinkle with crumbled sausage.
4.In large bowl, mix beaten eggs with cheeses. Season with oregano. 
Pour over the sausage and crescent rolls.
5.Bake 30 min. or until knife in center 
comes out clean


Sheet Pan Shrimp Boil

what an easy way to have a Shrimp Boil!!! Easy prep, easy clean up & SO tasty! ENJOY!

I will definitely be making this again. So much easier, cooking & clean up & SO tasty!

Sheet Pan Shrimp Boil
Adapted from recipe that I found online...
1 lb. Dutch yellow potatoes
4 ears of corn, cut in thirds
1 large onion, coarsely chopped
4 cloves of garlic, sliced
1 lb. andouille sausage, sliced
1-1/2 lbs. Shrimp, peeled & deveined, tail on
1 Tbsp. Old Bay Seasoning
1/3 cup melted butter
Fresh parsley for garnish

Cook potatoes in boiling salted water for about 13 minutes. Add corn last 5 minutes. Drain.

Preheat oven to 400 degrees. Line a baking sheet with parchment paper. 

Place drained potatoes & corn, shrimp, sausage, onions, garlic on baking sheet. Sprinkle with Old Bay. Drizzle melted butter over. Toss to coat. Bake for 15 minutes. Sprinkle with parsley & serve.