I love making these great rolls for a quick breakfast/snack during the week.
- 2 cups Bisquick (it’s vegan!)
- 2 cups vanilla almond milk
- 1 Tablespoon custard powder
- 4 Tablespoons raw honey
- 15 oz. can of pumpkin puree (not pie filling)
- Safflower or Grapeseed Oil
- Cream cheese
- Incorporate all ingredients except oil and cream cheese into a large bowl using a whisk or mixer.
- Add a small amount of oil to a pan over medium heat.
- Pour the desired size of pancake into pan and cook thoroughly on both sides.
- Allow pancakes to cool completely and separately (I use parchment paper between pancakes while they are cooling so they don’t stick).
- Once cooled, add a layer of cream cheese to the pancake.
- Roll pancake cream cheese side in.
- Wrap roll with parchment paper or Press-n-Seal (I actually use both as I already have the parchment there and the Press-n-Seal keeps it for several days with no problems).
- Put in fridge and eat whenever!
Because I’ve had people tell me they worry about eggs not being thoroughly cooked, I do have a scrambled egg version and it’s less messy than the previous. =)
- Croissant triangle dough (prepackaged or handmade)
- Scrambled eggs
- Cheddar cheese
- Options: salsa, bacon or sausage
- Lay the dough out to fill the bottom of your muffin pan.
- Fill the dough with the scrambled eggs and any options you’ve chosen.
- Top the eggs with cheddar cheese (or any hard cheese of your liking).
- Wrap the “wings” of the triangle around the top of the egg mixture to encase it in the dough.
- Bake at 350 degrees F until a light golden brown (about 15 minutes).
This is my take on yesterday’s traditional Eggs in a Basket. These are perfect to keep in the fridge during the week and pop in the microwave for a 15-30 seconds for a quick breakfast on the go.
- Croissant triangles (prepackaged or handmade)
- Use the croissant triangles to line the bottom of a muffin pan (one triangle per indentation).
- Break an egg into the indentations (make sure dough keeps the egg from touching the pan).
- Top egg with cheese.
- Wrap sides of triangles over the top of the egg/cheese to seal.
- Bake in the oven at 350F until light golden brown (about 15 minutes).
This is the most basic recipe that I’m asked about often.
- In a frying pan, add about a tablespoon of butter or enough to coat the bottom of the pan.
- Take a shot glass, measuring cup or any small diameter cup that you can use to remove a circle from the middle of the bread.
- Add the bread (with a hole in it) to the butter.
- Lightly brown on one side, add a bit more butter and flip to brown slightly on the opposite side.
- Crack open an egg and drop it into the hole in the bread.
- Allow the bread/egg to cook to your liking. You can also flip the bread/egg to cook the yolk more thoroughly if you wish. I also toast the cut out centers.