Search Results for: label/Breakfast

Ham & Cheese Croissants

March 26, 2012 By Crumbs and Chaos

*This post was previously shared with the readers at Once a Mom…Always a Cook.

Sometimes it doesn’t hurt to make breakfast a little special. We’re no stranger to breakfast here at C&C, we love it every which way. Recently my husband picked up a croissant stuffed with ham and cheese at a local coffee shop, it was absolutely to die for! The pastry was so delicious and came apart in layers. I had to do my best to recreate it at home since the $2.50 price tag makes it an occasional treat.

So I simply took puff pastry, cut it into triangles and put ham and swiss inside. These weren’t exactly like the ones from the coffee shop, but definitely delicious in their own right! They go perfect alongside your morning coffee or would be a great addition to your next brunch.

Ham & Cheese Croissants

Ingredients

1 sheet FROZEN PUFF PASTRY (half of a 17.3 oz. pkg.), thawed
8 slices thinly sliced BLACK FOREST or HONEY HAM
Thinly sliced SWISS CHEESE
1 EGG
1 teaspoon WATER

Instructions

Preheat oven to 400°.
Lay puff pastry on lightly floured surface, roll out slightly. Cut into quarters, cut each square into 2 triangles.
On each triangle, lay a slice of cheese and a slice of ham. Starting with long end, roll up and lay on a parchment paper lined baking sheet.
Beat together egg and water. Brush tops of pastry with mixture.
Bake for 15-17 minutes or until golden brown. Serve immediately.
*Please note: these are best served right away and don’t reheat very well.

http://www.crumbsandchaos.net/2012/03/ham-cheese-croissants-2/

Printed from Crumbs and Chaos (www.crumbsandchaos.net)

Three other reasons to LOVE puff pastry:
Puff Pastry Sticky Buns
Chicken Pot Pie
Puff Pastry Cherry Blossoms

You can find us linking up HERE and Ingredient Spotlight!

“EB Mine” Brunch with Eggland’s Best + a giveaway

February 27, 2012 By Crumbs and Chaos

February is National Heart Health Month and we were thrilled to be asked to host an “EB Mine” Brunch for Eggland’s Best. You know we can’t get enough breakfast around here. We were joined by those we love and cooked up an egg-citing little egg feast!

According to the CDC, heart disease is the leading cause of death among men and women in the United States. Proper nutrition and daily exercise are two simple steps you can take to help reduce your risk of heart disease.

Eggs are one of the most nutrient dense foods you can eat and can easily be incorporated into a heart healthy diet. Eggland’s Best Eggs contain more than two times the heart healthy omega-3 fatty acids than ordinary eggs, twice as much vitamin D and ten times more vitamin E.

So appropriate that one of our strawberries was heart shaped! Today we’re sharing our recipe for Mediterranean Breakfast Pizza, later this week we’ll share the recipes for French Toast Kabobs and Egg Salad Dip.

Earlier this year, we made a breakfast pizza that was easy as well as delicious. This is the heart healthy version of that pizza is full of our favorite Mediterranean flavors. Spinach would be another great addition to this fabulous brunch dish.

Mediterranean Breakfast Pizza

by Becca {Crumbs and Chaos}

Ingredients

1 can CRESCENT ROLLS
4 EGGS
1/4 cup MILK
SALT & PEPPER
ROASTED RED PEPPERS, chopped
KALAMATA OLIVES, chopped
MARINATED ARTICHOKE HEARTS, chopped
FETA CHEESE, crumbled
DRIED OREGANO

Instructions

Preheat oven to 375°.

Lightly grease or line a baking sheet with parchment paper. Remove crescent rolls from can and press seams together to make one large rectangle. Bake in oven for 5-8 minutes until it just starts to turn golden.

Meanwhile, in a medium bowl, scramble eggs with milk and salt and pepper. Cook in a small skillet until just set.

Layer eggs on crust, top with red peppers, artichoke hearts and olives. Sprinkle feta cheese over top and lastly sprinkle oregano lightly over entire pizza. Return to oven for 5-6 minutes or until heated through.

Cut into squares and serve immediately.

Recipe Source: A Crumbs and Chaos Original

*The GIVEAWAY*

You will receive:

2 coupons for free Eggland’s Best dozen (any variety) eggs

1 coupon for free Eggland’s Best Hard Cooked and Peeled eggs

Eggland’s Best apron, spatula, whisk, cutting board, mixing bowl, scraper, coffee mug, plush egg and tote bag

To enter (leave a comment for each one that you do)

1) Leave a comment telling us what heart healthy ingredient do you feel pairs well with Eggland’s Best eggs?

2) Follow us on Twitter

3) Follow us on Pinterest

4) Let us know how you see our daily blog posts – is it by email, in an RSS feed, on Facebook?

This giveaway will close on Friday, March 2nd at 12 noon.

The winner of this giveaway was announced here!

Disclosure: Eggland’s Best provided us with VIP coupons, gift card, information and prize pack to giveaway to our readers.

You can find us linking up here!

Banana Muffins

January 13, 2011 By Crumbs and Chaos

Since there are 7 breakfasts to be had every week (sometimes for my kids it seems like they could eat forever that time of day!), it helps to have some different ideas that are quick to make and delicious to eat.

And we’ve got breakfast around here…coffee cake, mini pumpkin chocolate chip muffins, granola, doughnuts and ham & cheese frittata. It never hurts to have a little variety on your list of things to eat every morning and, at my house, it always seems that there are a few brown bananas hanging out together in my freezer waiting for me to make them into something yummy.

All you need to whip up these little muffins are 2 bowls and a wooden spoon. I used cinnamon chips and they were really good, you can also use chocolate chips or nuts.

Banana Muffins

Printable Recipe Here

3 large ripe BANANAS, mashed

1/2 cup SUGAR

1 EGG

1/3 cup BUTTER, melted

1 1/2 teaspoons VANILLA

1 1/2 cups FLOUR

1 teaspoon BAKING SODA

1 teaspoon BAKING POWDER

1/2 teaspoon SALT

1/2 cup CHOPPED NUTS or CHOCOLATE or CINNAMON CHIPS

Preheat oven to 350°.

Line muffin tin with 12 paper liners.

In a large bowl using a wooden spoon, mix the mashed bananas with sugar, eggs, butter and vanilla until well combined.

In a small bowl, mix flour, baking soda, baking powder and salt. Add to banana mixture, stir until just combined (do not over mix).

Gently mix in nuts or chips.

Divide evenly among muffin tins.

Bake about 20-22 minutes or until muffins test done.

*NOTE*

– if you are using frozen bananas, let them sit on the counter until they thaw a little bit and are soft enough to mash.

-I have made this in a greased mini muffin tin and reduced the baking time to about 10 minutes.

Recipe source: Kittencal’s Kitchen

Ham & Cheese Croissants

“EB Mine” Brunch with Eggland’s Best + a giveaway

Banana Muffins

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