Cheesy Crescent Scrambled Egg Casserole

Cheesy Crescent Scrambled Egg Casserole -- A Pinch of Joy
Cheesy Crescent Scrambled Egg Casserole -- A Pinch of Joy

Cheesy Crescent Scrambled Egg Casserole is perfect for a holiday brunch. It is a nice alternative to the usual Egg and Bread Breakfast Casserole. The Cheesy Crescent Scrambled Egg Casserole is a party animal, especially if you use the optional egg wash to “make it pretty.” Serve with mixed fresh fruit, yogurt parfait, a light crispy pastry roll and a beverage bar. Beautiful and filling for a day of celebrating.

This is a little “busy” to make, but so worth it. If you have hearty appetites – that’s this house! – plan on 9 servings instead of twelve. You might want two of these delicious casseroles for a brunch buffet because they will be back for more! You could brown the sausage ahead of time to make things a little easier. Also, buy the crescent sheets if you can find them. I don’t find them in every store – and sometimes a store that had them before, doesn’t have them when I am looking. I use a large cutting board, to seal the perforations of the crescent ROLLS, then turn the whole thing upside down over the casserole to peel the dough off the board onto the top of the casserole. The spreadable cheese comes in different sized containers, depending on the brand. This time I used Rondele garlic and herb, which was in an 8 ounce container and used about ¾ of it. Allouette is another brand, usually in a 6-7 ounce container, which also works well. Using an offset spatula (like a frosting spatula) works great for spreading the cheese.

You can’t really taste the mushrooms – Bytes didn’t even notice they were there and he is NOT a mushroom fan! – but they add a nice depth to the overall flavor and texture. You can leave them out or substitute your choice of veggie. In fact, you could leave out the sausage and make the casserole entirely veggie! The egg wash makes the finished casserole pretty deep golden brown and makes the top crust moist which enhances the overall flavor and texture. And yes, it does reheat beautifully in the microwave next day – just in case there are leftovers.

Cheesy Crescent Scrambled Egg Casserole
 
Cook time
Total time
 
A deliciously layered breakfast casserole -- savory and filling!
Author:
Recipe type: Breakfast
Serves: 12 medium servings
Ingredients
  • 8 ounce sausage, cooked and crumbled
  • 6 medium green onions, thinly sliced
  • ½ cup mushrooms, coarsely chopped
  • 2 Tablespoons butter
  • 9 eggs
  • 3 Tablespoons milk
  • 2 can crescent sheets (or rolls)
  • 1 6 ounce container spreadable cheese, such as Rondele garlic and herb
  • 1 cup shredded cheddar cheese
  • Salt and pepper to taste
Optional topping
  • 1 beaten egg
  • 2 tablespoons grated Parmesan cheese
Instructions
  1. Set out spreadable cheese to reach room temperature ahead of time.
  2. Preheat oven to 375 degrees. Spray a 9x13 pan with cooking spray.
  3. Cook and crumble the sausage. Drain any excess fat.
  4. While sausage is cooking, saute the chopped green onions and mushroom in the butter, over medium heat and stirring occasionally, until they are just softened.
  5. In the meantime, whisk together the nine eggs with 3 tablespoons of milk. Add to sauted vegetables. Season with salt and pepper.
  6. Lower the heat and gently scramble the eggs for 2-3 minutes, until they are just barely cooked. Eggs will still be soft. Remove from heat.
  7. Press one can of crescent sheets into baking pan, covering the bottom and about halfway up the sides. If using crescent rolls, seal the perforations as you go.
  8. Spread the softened cheese evenly over the crescent crust.
  9. Spoon the gently scrambled eggs over the cheesy crust.
  10. Spoon sausage over the eggs evenly and sprinkle shredded cheese over the whole filling.
  11. Unroll the second can of crescent dough and place on top, stretching to fit and tucking excess down the sides. If using crescent rolls, seal the perforations first on a silicone baking mat or a nylon cutting board and then transfer to top of casserole.
  12. If using the optional topping, beat the egg with a fork in a small bowl and brush over the top of the casserole. Sprinkle with Parmesan cheese.
  13. Bake at 375 degrees for 25 minutes.


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Egg n Bacon Cheesy Melt

Egg n Bacon Cheesy Melt -- A Pinch of Joy
Egg n Bacon Cheesy Melt -- A Pinch of Joy

Hmmm. . . hot egg salad, I don’t know . . . it does have bacon in it though. I clicked over to the blog source with uncertainty. I should have known better. My girl, The Pioneer Woman, came through again. It’s divine, she said. And she is right!

Of course, I had to try it to be absolutely sure that it was divine as promised. Her enthusiasm propelled me forward. And we all know, even things divine get changed a bit in my kitchen. The first time I made this I only made half the egg recipe, but spread it over the same number of English muffins. Mmmmm. We savored them this way several times. Then one evening, I made them for a quick supper. I hardboiled the entire dozen eggs, thinking I would be one up to make another half recipe again later in the week. Well, it was such a hectic day and peeling those eggs was so therapeutic that I peeled the whole dozen. In my hypnotic state I measured out the ingredients and mixed a full batch. Horrors! There were only eight muffins. I could have put half the mixture back in the refrigerator for another time. But I piled the egg mixture on fourteen English muffin halves – there wasn’t room for the last muffin on the baking sheet although there was enough egg mixture left to cover– and finished them in the broiler. Things had gone from Mmmm to Divine!

I can tell you that a bit more bacon doesn’t hurt the recipe at all. :-)  Dijon mustard is the one to use – not the same as mustard from the yellow bottle. Don’t forget the garlic powder for a bit of depth. Use mayo, not a spread. Any kind of yellow or yellow mix cheese works – cheddar, Colby, Colby jack. Tinkering with the number of muffins, led to more serious fiddling. In my rebellious way, I over rode her stern warning to use Worcestershire sauce. And I’m not going to include it here, either. So there. (If you want, go see the Pioneer Woman here. )   You can use Worcestershire sauce, if you like, and divide the egg mixture over six muffins (twelve halves) as Ree recommends. You can make it ahead, you can halve the recipe. But do try it! It’s . . . divine.

Egg n Bacon Cheesy Melt
 
Cook time
Total time
 
A hot breakfast -- make ahead, heat and eat! Sooo good, you'll want it for lunch and dinner, too!
Author:
Recipe type: Breakfast
Serves: 8 servings
Ingredients
  • 12 hard boiled eggs, peeled and chopped
  • 2 cups shredded cheddar cheese
  • 1 cup mayonnaise
  • 12 slices bacon, cooked and crumbled
  • 1 tablespoon Dijon mustard
  • ½ teaspoon garlic powder
  • 8 English muffins, halved
Instructions
  1. Combine all ingredients gently.
  2. Cover and store in the refrigerator until needed (or overnight)
  3. Divide mixture among halved English muffins, spreading evenly to cover entire muffin half.
  4. Broil for 3-5 minutes until mixture is hot, cheese is melted and edge of muffins are slightly browned.
  5. Serve hot

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Scrambled Egg Breakfast Cups

Scrambled Egg Breakfast Cup --A Pinch of Joy
Scrambled Egg Breakfast Cups -- A Pinch of Joy

Breakfast around here is normally oatmeal dressed up with flaxseed, nuts and cinnamon.   But when we crave something different these wonderful Scrambled Egg Breakfast Cups come to the rescue.  They add lots more protein from the eggs, meat and cheese to our daily diet.   Quick to make and ready to reheat – a breakfast on the go.  Delicious and customizable to what your family likes – even what individual members want.  Scrambled Egg Breakfast Cups can be packaged in serving sized units and kept in the refrigerator which is perfect for families who eat breakfast on different time schedules.  For smaller families, they can be frozen and defrosted as needed.  Scrambled Egg Breakfast Cups are great for low carb eaters and are diabetic and heart friendly, as well.  

 Our favorite meat option is sausage so the measurements in the recipe above are geared that direction.  If you use one of the other options with a smaller amount of meat, you will probably want to add more vegetables.  The mixed vegetable is my choice, but feel free to substitute.  You can choose all broccoli, for example, or a mix of broccoli, carrots and peppers.  Just stay away from vegetable mixes with sauce on them.  Fresh vegetables can also be used in your favorite combination.  We like chopped fresh spinach as a replacement for the mixed vegetables and have also added fresh chopped red and green peppers to the mix. 
Partially filled cup
The recipe above, using sausage and vegetables, will make twenty four muffins.  If you don’t want to use that much meat or prefer to go lighter on the vegetables, you will have a more “eggy” mixture and fewer breakfast cups.  All good eating – but you’ll have this reminder ahead of time that the yield will be smaller and can plan for it.  Don’t go hatin’ on me when you only get 12 muffin cups with a bit of bacon and a few spinach leaves each.  Just enjoy it! 

 I leave the breakfast cups in their paper liners and package two of them together in zipper plastic bags, then put a whole bunch of those bags into a gallon zipper bag.  It’s so easy for each person to remove a package of two, reheat it in the microwave for 1 minute (varies according to your microwave.)  They’ve never lasted long enough around here for me to try freezing them.  I first saw this basic recipe at Kalyn’s Kitchen.com, a great resource for those on a low carb or other special diet. 

Scrambled Egg Breakfast Cups
 
A healthy breakfast prepared in advance for quick reheating and eating. You can customize this recipe to your family's taste.
Serves: 24 cups
Ingredients
  • 16 medium/large eggs (or combination of egg and egg substitute to equal 16 eggs
  • ½ teaspoon herb/garlic seasoning or seasoning of your choice
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 3-4 green onions, thinly sliced and lightly chopped
  • 1 ½ cups shredded cheese
  • 1 10 ounce package frozen mixed vegetables or your preference
  • Meat option of your preference:
  • 1 pound sausage, browned and drained
  • 2 ounces ham, diced
  • 1 pound bacon, browned and broken into pieces
  • 2 ounces Canadian bacon, diced
Instructions
  1. Prepare muffin pans by putting two cupcake liners into each cup. Lightly spray the top liner with cooking spray so that it will easily separate from the finished egg.
  2. Into each lined cup add 1-2 teaspoons of mixed vegetables, cheese and ham or bacon. If using sausage the measurement will be about 1 tablespoon browned and drained sausage per cup. Cups should be about ⅔ full.
  3. Turn on oven to 375 degrees so that it will preheat while you finish eggs.
  4. Break eggs into mixing bowl, add seasonings and chopped green onions and beat until well mixed.
  5. Carefully ladle egg mixture around the layers in each cup until cups are ¾ full. Add egg mixture to the first cup and continue to add to remaining cups, then repeat. The egg mixture will flow in and around the filler and “settle” so that more egg can be added.
  6. Bake 25-35 minutes until eggs are puffy, slightly browned and set.
  7. Cool before storing in refrigerator in air tight containers. Eggs will keep up to ten days in the refrigerator.
  8. Reheat in microwave for approximately 1 minute (depending on microwave).
Notes
A Pinch of Joy
Nutrition Information
Serving size: 2 egg cups

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