Quick Scrambled Eggs and Bacon for a crowd

Quick Scrambled Eggs and Bacon for a Crowd -- A Pinch of Joy

Quick Scrambled Eggs and Bacon for a Crowd -- A Pinch of Joy

We celebrated a college graduation this weekend with an open house.  We began with breakfast for first comers, had mid-day dinner and ended with afternoon snacks for the littles.  All day eats!  Everybody contributed a dish or two.  For breakfast we had pastries, coffee cakes, yogurt parfaits and melon slices.  I wanted a bit of protein to balance the meal so we invented Quick Eggs and Bacon on the fly.  Although we were probably not the first to execute the concept, we had a perfect product!

I took a pound of bacon, cut the slices in half so that they were about four inches long.  I browned them in a skillet while sister in law Deb broke open a dozen eggs.  She whisked them thoroughly then added a quarter cup of milk, salt and pepper.  I sprayed the cups in two muffin tins with cooking spray.   When the bacon was starting to brown and turn crisp, we tried crisscrossing the pieces in the bottom of muffin cups.   Too hot to handle!  And it didn’t leave much room for eggs.  I ended up dropping a bacon slice half in each cup with tongs.  Deb followed up with the egg mixture, poured over and around the bacon slice until each muffin cup was about half full.  The oven was already preheated to 350 from baking a dinner dish. We popped the filled muffin tins in for ten minutes.

Perfect  little omelets, light, fluffy and tender eggs,  with crispy bacon in the middle.  Exactly what was needed to complete the breakfast menu.   Twenty-four omelets in about fifteen minutes.  And they disappeared in about three minutes flat.  That’s a five star rating through all age ranges. 🙂

Congratulations to the class of 2016!  Especially one very happy college graduate and her very proud Dad and Deb!

Quick Scrambled Eggs and Bacon for a crowd
 
Prep time
Cook time
Total time
 
Perfect little omelets, light, fluffy and tender eggs, with crispy bacon in the middle.
Author:
Recipe type: Breakfast
Serves: 24
Ingredients
  • 1 pound low sodium bacon
  • 12 large eggs
  • ¼ cup milk
  • ½ teaspoon salt
  • ¼ teaspoon black pepper or to taste
Instructions
  1. Preheat oven to 350. Spray two muffin tins with cooking spray.
  2. Slice bacon in half so pieces are about four inches long. Place in skillet and cook over medium heat until bacon begins to brown and to crisp on the edge.
  3. In meantime, break eggs in large bowl and whisk thoroughly. Add milk, salt and pepper.
  4. When bacon is done, drop one slice in each of the twenty four muffin cups. Fill each muffin cup about half full with the egg mixture, pouring the eggs over and around the bacon slice.
  5. Bake for 10 minutes.
  6. Slide dinner knife around egg to ease removal from pan. Arrange on platter and serve immediately.

I’m so glad you stopped by today!   Be sure to follow A Pinch of Joy so you don’t miss a thing!  I’d love to have your company on this venture!!   Follow:    Facebook RSS feed  / bloglovin’ /   twitter  and   pinterest.   Share: if you found this helpful or inspiring please click one of the buttons below!  Your support of A Pinch of Joy is appreciated!

Related posts:

Quick and Easy Apple Cream Cheese Danish

Quick and Easy Apple Cream Cheese Danish -- A Pinch of Joy

Quick and Easy Apple Cream Cheese Danish -- A Pinch of Joy

Cream Cheese sharpened with lemon juice, topped with cinnamony apples on a barely there crust — out of this world goodness!  This is a perfect make ahead dish for a group brunch.  And sooo good hot out of the oven for a spur of the moment snack or dessert.  It is so quick and easy to make, which makes it even better.

I used no sugar added apple pie filling.  One can is okay, but two cans are better, especially if you are using this as a brunch or breakfast dish.  Prettier and more filling.  Cool the danish overnight or refrigerate after baking.  This allows the cream cheese filling to set up and the flavors to meld.  It will cut easier and look very nice on the serving plate.

On the other hand, right out of the oven — well not right out of the oven literally.  Wait 10-15 minutes before diving in so you don’t burn anything!  Eating it hot is a treat — on the messy side but delicious.  Makes a quick dessert for an evening meal or even a Sunday afternoon snack.  Or when you don’t have time to plan ahead — like most of the time around here.

Hot Apple Cream Cheese Danish -- A Pinch of Joy Be sure to use a pan with sides at least an inch high.  Or you will be adding the smell of burnt butter to your house, just as I did to make our Thanksgiving guests oh so welcome!   I had to improvise because the jelly roll pan was missing. Next time —  shuddering at the mere thought of moving again — not in the plans!!!! — but if I ever need to improvise again,  I will make an aluminum foil pan and dam on top of the cookie sheet.

Pan of Cream Cheese Apple Danish -- A Pinch of Joy

Quick and Easy Cinnamon Apple Danish
 
Prep time
Cook time
Total time
 
Cream cheese sharpened with lemon and topped with cinnamony apple pie filling on a barely there crust -- heavenly for breakfast. Or dessert. Or anytime.
Author:
Recipe type: Quick and Easy
Serves: 16 servings
Ingredients
  • 2 packages crescent rolls
  • 2 packages cream cheese
  • ⅓ cup sugar
  • 1 teaspoon vanilla
  • 1½ teaspoons lemon juice
  • 2 cans no-sugar apple pie filling
  • ⅓ cup butter (6 tablespoons), melted
  • ⅓ cup sugar
  • 1 teaspoon cinnamon
Instructions
  1. Preheat oven to 350 degrees.
  2. Unroll the two packages of crescent roll dough and pat out in ungreased 11x15 jellyroll pan or cookie sheet with sides, pressing perforations together.
  3. Place the cream cheese, vanilla, lemon and ⅓ cup sugar in medium mixing bowl. Beat until fluffy.
  4. Spread cream cheese mixture across the crescent roll dough.
  5. Top with apple pie filling, distributing evenly.
  6. Mix ⅓ cup sugar and cinnamon and sprinkle over the pie filling.
  7. Melt butter in microwave and drizzle over the top of everything.
  8. Bake at 350 for about 25 minutes.

’m so glad you stopped by today!   Be sure to follow A Pinch of Joy so you don’t miss a thing!  I’d love to have your company on this venture!!   Follow:    Facebook RSS feed  / bloglovin’ /   twitter  and   pinterest.   Share: if you found this helpful or inspiring please click one of the buttons below!  Your support of A Pinch of Joy is appreciated!

Related posts:

Stuffed Sausage Biscuits and Gravy

1Stuffed Sausage Biscuits and Gravy -- A Pinch of Joy

1Stuffed Sausage Biscuits and Gravy -- A Pinch of Joy

After our house sold, there were several inspections, usually scheduled for 8 am. Each time, we would head for a different eating place for breakfast. One of those places had Stuffed Sausage Biscuits and Gravy on the menu. Sooo good that I had to duplicate the recipe at home.   I wouldn’t do this for every morning breakfast (because that’s every person fending for themselves around here!), but for a special day or for guests,  it’s great. Also works for a “breakfast for dinner” meal.

2Pat out biscuits to quarter inch thick

I used Pillsbury Grands Biscuits, but any large biscuit would work well. Flatten with your hands or use a rolling pin – both work.

3Add browned sausage

Add the meat, fold and seal the stuffed biscuit by pinching the edges tightly together so no meat is visible.

4 Place seam side down on ungreased baking sheet -- A Pinch of Joy Place on your favorite baking sheet. My uncle made this baking sheet for me. It fits perfectly in the oven with just the right amount of space left for air flow. He used a very heavy aluminum that bakes evenly every time. The edges are flat, except the front turns up just enough to give perfect grip with potholders. It’s the first choice every time! I always think of aunt and uncle and my cousin Rita when I pull it out of the cupboard. Makes it even more special.

The gravy recipe is adequate for the amount of meat. I’ve used several different brands of sausage. Some have less grease than others – that’s when the butter trick comes in. If you like lots more gravy, you can 1) Divide the recipe in half and ADD that to the original recipe or 2) Double the recipe for very generous servings of gravy. As with any gravy, if it thickens more than you want go ahead and whisk in additional milk until it reaches the thickness you want.

Stuffed Sausage Biscuits and Gravy
 
Cook time
Total time
 
Breakfast sausage wrapped in a light biscuit and smothered with sausage gravy -- great way to start the day!
Author:
Recipe type: Breakfast
Serves: 8 stuffed biscuits
Ingredients
  • 8 ounces breakfast sausage
  • 1 package of 8 premade biscuits
Gravy
  • Sausage drippings plus butter to make 2 tablespoons
  • 2 tablespoons flour
  • 2 cups milk
  • Salt and pepper to taste
Instructions
  1. Brown sausage in skillet, stirring frequently to crumble the meat into small pieces.
  2. While sausage is browning, separate and roll out individual biscuits to approximately quarter inch thickness.
  3. Place a heaping tablespoon of sausage in the center of each biscuit, fold and pinch completely shut. Put on ungreased baking sheet, seam side down. Bake at 350 degrees for 15 minutes or until golden brown.
  4. Set aside browned sausage and while biscuits are baking, make gravy. Use two tablespoons of sausage drippings. Discard remaining grease. If there is not enough, add butter to make 2 tablespoons.
  5. Over medium low heat, stir flour into grease until well combined. Add milk slowly, stirring constantly until gravy reaches boil. Reduce heat and simmer until gravy thickens, stirring as needed. Add remaining meat and seasonings.
  6. Serve over hot stuffed biscuits.
Notes
For generous servings of gravy, double the recipe.

I’m so glad you stopped by today!   Be sure to follow A Pinch of Joy so you don’t miss a thing!  I’d love to have your company on this venture!!   Follow:    Facebook RSS feed  / bloglovin’ /   twitter  and   pinterest.    Check out my Breakfast Pinterest Board for more ideas     Share: if you found this helpful or inspiring please click one of the buttons below!  Your support of A Pinch of Joy is appreciated!

Related posts: