Let’s be honest. Cooking bacon in a skillet isn’t always ideal. It’s messy, it splatters everywhere, and it requires all of your attention. But what if I told you there was an easy, splatter-free, and even crispier way to make bacon every time? Meet The Best Oven-Baked Bacon. This is the method I swear by, and once you try it, you’ll never go back. If you want an easy way to cook bacon that delivers consistent results with little to no effort, save this post! It just might change the way you make breakfast forever.

THE BEST OVEN-BAKED BACON

You might be asking yourself, “Holly, why should I try cooking bacon in the oven when a pan works just fine?”

I’ll tell you why!

It’s hands-off and the oven’s consistent heat cooks the bacon evenly without burnt spots. You also have more control over the texture. You can adjust the cook time for crispier or chewier bacon. Plus, there’s no hot grease splattering, making it a safer option for you and your family, especially on those busy mornings and weekends, giving you one less thing to stress about. Oven-baked bacon is also perfect for meal prep since you can cook a large batch at once and enjoy it later. If you’re a true bacon lover, this method might just change your life. Let me know in the reviews if I’m right!

Find my expert tips on how to make the best homemade oven-baked bacon below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected.

Why You’ll Love This Easy, Foolproof Oven-Baked Bacon Recipe:

• Consistent Results Every Time: The oven’s even heat ensures consistent results with no burnt spots. You have more control using an oven as opposed to a skillet.
• Easy Cleanup: Line your large baking sheet with parchment paper for a quick and simple cleanup. Say goodbye to scrubbing the grease out of your skillet pans. We’ve all been there!
• Convenient & Hands-off: No flipping or constant hovering, just place the bacon in the oven and let the oven do the work for you. 
• Feeds More: Easily cook bacon at the same time with this method, perfect for feeding a crowd.
• Make Ahead & Meal-Prep-Friendly: This delicious breakfast bacon recipe reheats well and stores easily for breakfasts all week.

Ingredients

10 slices of bacon

Instructions

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

Arrange the bacon slices in a single layer on top of the parchment paper, making sure they don’t touch.

Bake for 14 minutes for chewy bacon, and up to 18 minutes for extra crispy bacon. *Keep in mind the bacon will continue to cook after you remove it from the oven.

Transfer to a paper towel-lined plate to cool slightly before serving. Discard excess grease (or save in a jar for use in other recipes). Enjoy!

Servings

Yields: 10 crispy slices of the best oven-baked bacon, but feel free to double or triple to feed a larger crowd.

Storage and Reheating

Allow oven-baked bacon to cool completely, then store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 1 month with parchment paper between slices to prevent sticking.

To reheat, microwave on a paper towel-lined plate in 10 to 15 second intervals, or warm in the oven at 350°F for 5 to 7 minutes. You can also reheat briefly in a skillet or air fryer at 350°F for 2 to 3 minutes. For best results, only reheat when you plan to eat so the bacon stays crispy.

Holly’s Tips for The Best Oven-Baked Bacon Every Time:

• Use Parchment Paper For The Best Results: It tends to produce crispier bacon.
• 400°F Works For All Bacon Thicknesses: Thin-sliced bacon will cook more quickly, while thick-cut bacon will need a bit more time, so adjust the timer accordingly.
• This Method Works For Any Amount of Bacon: Cook as many or as few slices as you’d like without adjusting the oven temperature or cooking time, just make sure the bacon is laid in a single layer without overlapping.
• Keep Carryover Crisping In Mind: The bacon will continue to crisp slightly as it cools, so you may want to remove it from the oven just before it reaches your ideal doneness.

Frequently Asked Questions:

Similar Recipes

Craving more bacon breakfast dishes? Try my Brown Sugar Bacon Waffles, Bacon and Queso Breakfast Tacos, and Bacon Egg and Cheese Croissant Bake.

Looking for more bacon recipes? These highly-rated recipes are just as delicious: Bacon Cheeseburger Wraps, Bacon Cheeseburger Sliders, Chicken Bacon Ranch Baked Penne, and Slow Cooker Bacon Cheeseburger Soup.

Have you made this The Best Oven-Baked Bacon recipe?

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #OvenBakedBacon #TheBestBacon #LifeInTheLofthouse

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The Best Oven-Baked Bacon

This Oven-Baked Bacon recipe delivers perfect bacon every time. It’s the best way to cook bacon with minimal effort!

Prep Time 5 minutes minutes

Cook Time 16 minutes minutes

Servings 10 slices of bacon

Ingredients

• 10 slices bacon

Instructions

• Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.
• Arrange the bacon slices in a single layer on top of the parchment paper, making sure they don’t touch.
• Bake for 14 minutes for chewy bacon, and up to 18 minutes for extra crispy bacon. *Keep in mind the bacon will continue to cook after you remove it from the oven.
• Transfer to a paper towel-lined plate to cool slightly before serving. Discard excess grease (or save in a jar for use in other recipes). Enjoy!

Notes

Yields: 8 to 10 slices of bacon 

The post The Best Oven-Baked Bacon appeared first on Life In The Lofthouse.

Today’s recipe will become your new favorite savory breakfast! Start your day with this Sausage and Tater Tot Breakfast Quiche, a convenient and satisfying breakfast that’s perfect for busy mornings and leisurely weekends. With a crispy tater tot crust and a hearty egg and sausage filling, this quiche comes together quickly, requires minimal prep, and bakes into a complete, protein-packed dish. It’s an all-in-one breakfast solution that can feed the whole family and is ideal for make-ahead mornings or holiday brunches.

SAUSAGE AND TATER TOT BREAKFAST QUICHE

The best quiche recipes always have a balance of savory and cheesy goodness. The tater tot crust provides a golden and crunchy base, while the juicy breakfast sausage adds protein to keep you fueled throughout the day. The eggs and cottage cheese create a creamy, fluffy filling, and melted mozzarella brings gooey indulgence to every bite. Finished with a sprinkle of fresh parsley, this quiche is not only flavorful but visually appealing, making it a classic breakfast quiche you’ll want to save for later.

Find all my expert tips on how to make homemade sausage and tater tot breakfast quiche below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected.

Why You’ll Love This Sausage and Tater Tot Breakfast Quiche Recipe:

• Easy Breakfast & Brunch Recipe: Crispy tater tots form the perfect golden crust, topped with savory breakfast sausage, fluffy eggs, and melted mozzarella cheese.
• High-Protein Breakfast Idea: Packed with eggs, cottage cheese, and sausage, this breakfast quiche keeps you full and energized all morning.
• Quick and Simple Breakfast Casserole: Perfect for busy mornings, this recipe comes together in under an hour and is a hearty, delicious meal.
• Meal-Prep Friendly: Everyone loves tater tots! This quiche is the best breakfast quiche recipe, ideal for grab-and-go breakfast, holiday brunches, and busy mornings.

Ingredients

• 2 cups frozen tater tots
• ½ pound ground breakfast sausage
• 6 large eggs
• ½ cup cottage cheese (2%)
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 cup freshly grated mozzarella cheese
• Freshly chopped parsley, for garnish (optional)

Instructions

Preheat the oven to 400 degrees F. Grease a 9-inch deep-dish pie dish with butter. Place the frozen tater tots in the prepared pie plate. Spread out evenly. Bake for 15 minutes in the preheated oven.

When finished cooking, mash the tater tots into an even layer so they cover the bottom and sides of the pie dish. 

Reduce the oven temperature to 350 degrees F.

Meanwhile, fully cook and crumble the breakfast sausage in a skillet over medium to medium-high heat. Remove from the heat and allow to cool down a bit.

In a large bowl, whisk together the eggs, cottage cheese, salt, and pepper. Stir in the mozzarella cheese and the slightly cooled-down sausage. Stir to combine. Pour this mixture evenly over the tater tots in the pie dish. 

Bake for 30 minutes or until the center of the quiche is set. Remove from the oven and allow to cool for at least 5 minutes before slicing and serving. Top with freshly chopped parsley, if desired. Enjoy!

Servings

Serves 6.

Storage and Reheating

Allow the quiche to cool completely before storing. Keep leftovers tightly covered in the refrigerator for up to 2 days. You can also wrap well and freeze for up to 2 months. Tip: Slicing before freezing makes reheating easier. To reheat, warm individual slices in the oven at 350°F for 15 minutes, loosely covered with foil or microwave on high for 1 minute until heated through.

Holly’s Tips for The Best Sausage and Tater Tot Breakfast Quiche:

• Use Frozen Tater Tots: For the best crust, it’s best to use frozen tater tots to create a crispy, golden base that’s easy to shape and bake.
• Bake Tater Tots Before Mashing: This will help prevent a soggy crust and ensure even cooking.
• Cook & Slightly Cool The Sausage: This will prevent the eggs from overcooking and keep the quiche fluffy.
• Whisk Eggs & Cottage Cheese: Adds creaminess and extra protein for a light, tender quiche filling.
• Grate The Mozzarella: Avoid pre-grated packaged cheese. Freshly grated cheese melts better and adds more flavor.
• Customizable Quiche: Add your favorite vegetables, swap in different cheeses, or adjust seasonings to make this breakfast casserole your own. 
• Bake Until The Center Is Set: Check the quiche with a knife in the center; it should come out clean.
• Allow Quiche To Cool Completely Before Slicing: This prevents the filling from falling apart and helps the quiche hold its shape.

Frequently Asked Questions:

Similar Recipes

Craving something similar? My Breakfast Bake is just as delicious!

Looking for something to serve with this delicious breakfast? This Orange Julius is a classic breakfast beverage that pairs well with this dish.

Wanting more protein-packed breakfast recipes? Give these Breakfast Enchiladas, Sausage Egg and Feta Hash, and Biscuits and Gravy Casserole a try!

Have you made this Sausage and Tater Tot Breakfast Quiche recipe? 

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #BreakfastQuiche #BrunchPartyRecipes #LifeInTheLofthouse

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Sausage and Tater Tot Breakfast Quiche

A hearty breakfast quiche made with savory sausage, crispy tater tots, fluffy eggs, and melty cheese!

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Servings 6

Ingredients

• 2 cups frozen tater tots
• ½ pound ground breakfast sausage
• 6 large eggs
• ½ cup low fat cottage cheese (2%)
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 cup freshly grated mozzarella cheese
• Freshly chopped parsley for garnish (optional)

Instructions

• Preheat the oven to 400 degrees F. Grease a 9-inch deep-dish pie dish with butter. Place the frozen tater tots in the prepared pie plate. Spread out evenly. Bake for 15 minutes in the preheated oven.
• When finished cooking, mash the tater tots into an even layer so they cover the bottom and sides of the pie dish.
• Reduce the oven temperature to 350 degrees F.
• Meanwhile, fully cook and crumble the breakfast sausage in a skillet over medium to medium-high heat. Remove from the heat and allow to cool down a bit.
• In a large bowl, whisk together the eggs, cottage cheese, salt, and pepper. Stir in the mozzarella cheese and the slightly cooled-down sausage. Stir to combine. Pour this mixture evenly over the tater tots in the pie dish.
• Bake for 30 minutes or until the center of the quiche is set. Remove from the oven and allow to cool for at least 5 minutes before slicing and serving. Top with freshly chopped parsley, if desired. Enjoy!

The post Sausage and Tater Tot Breakfast Quiche appeared first on Life In The Lofthouse.

This Bacon, Egg and Cheese Croissant Bake stands out as a favorite. This must-try recipe is for anyone and everyone who loves a hearty and delicious breakfast! It’s perfect for feeding a crowd and can be customized to suit your tastes.. This delightful dish shines anytime, but especially during a weekend brunch. It offers the comforting flavors of a classic breakfast sandwich in a convenient and shareable form.

BACON, EGG AND CHEESE CROISSANT BAKE

This bake is the best way to get the day started in so many ways. Lay bacon strips in a single layer on the sheet pan and bake until they are crispy. Carefully transfer the cooked bacon to a plate lined with paper towels to absorb the excess grease. Once cooled, chop the bacon into bite-sized pieces and set aside.

Next for the croissants, tear each croissant into approximately 6 pieces and place the pieces evenly in the prepared baking pan. Toast the croissant pieces in the oven for 10 minutes. Set aside. (These toasted buttery croissants will serve as the base of your bake, soaking up the egg mixture and becoming wonderfully tender.)

In a large mixing bowl, whisk together the eggs with seasonings. This mixture will provide the savory custard base for the bake. Stir in 1/2 cup each of the shredded cheeses, reserving the remaining for the topping. Sprinkle the chopped bacon evenly over the top, followed by the remaining cup of shredded cheese. This ensures a deliciously cheesy and bacon-filled top layer. If you’re preparing ahead of time, cover and refrigerate overnight. Bake the croissant for 45 minutes or until the eggs are fully set and the top is golden brown. The dish should be puffy and slightly firm to the touch.

INGREDIENTS

• 1 package (10 ounces) bacon
• 6 to 7 large croissants (already baked croissants. Not croissant dough.)
• 8 large eggs
• 2 cups milk
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon pepper
• 1/2 teaspoon salt
• 1 cup shredded white cheddar, divided
• 1 cup shredded mild cheddar cheese, divided
• 3 Tablespoons chopped chives

COOKING INSTRUCTIONS

Preheat the oven to 400 degrees F. Line a large sheet pan with foil. Place the bacon strips in one even layer on a sheet pan and bake for 12 to 14 minutes or until crispy. Carefully transfer the cooked bacon onto a paper towel lined plate to soak up the grease. Chop bacon into pieces and set aside. 

Reduce the oven temperature to 350 degrees F. Grease a 9×13-inch pan with nonstick spray. Tear each croissant into small pieces and place in the prepared pan. Toast the croissant pieces for 10 minutes.

Whisk the eggs, milk, garlic powder, onion powder, salt, pepper and 1/2 cup each of the shredded cheeses. Pour the egg mixture evenly over the croissant pieces. Top evenly with the diced bacon and remaining cheese.

Either bake immediately OR cover and place in the fridge overnight to bake the next day. Bake at 350 degrees F. for 45 minutes or until eggs are set. Serve with chopped chives and enjoy!

STORING

If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. To reheat, place a portion on a microwave-safe plate and heat until warmed through. You can also reheat in a 350-degree F oven for about 10 minutes to retain the crispiness of the croissants.

SIDE OPTIONS

This is a star at any brunch table but pairing it with the right sides and beverages can elevate your meal to a whole new level. For a refreshing and colorful addition, serve this bake with a fresh fruit salad. The sweetness and juiciness of seasonal fruits like berries, melon, and citrus will provide a delightful contrast to the savory richness of the bake. A green salad with a light vinaigrette is another excellent option. The crisp, fresh greens and tangy dressing can help balance out the dish’s heartiness, adding a touch of brightness and variety to your plate. If you’re aiming for a more indulgent brunch spread, consider adding a side of roasted potatoes. These can be seasoned simply with salt, pepper, and rosemary or spiced up with paprika and garlic. Their crispy exterior and fluffy interior make them a perfect complement to the soft, cheesy croissant bake.

BRIGHTEN WITH BUBBLES

When it comes to beverages, the possibilities are equally delicious. A strong cup of coffee can provide a robust, slightly bitter counterpoint to the creamy, cheesy flavors. Orange juice is a classic breakfast beverage that brings a burst of citrusy freshness, making it a great choice to cleanse the palate. For a touch of celebration or a more leisurely brunch, serve mimosas. The combination of champagne and orange juice is light and fizzy, adding a festive note to the meal. Alternatively, a Bloody Mary can add a savory, spicy kick to your brunch, with its bold flavors of tomato, celery, and a hint of spice.

START YOUR DAY WITH CREATIVITY

This recipe is highly versatile and can be customized to suit your preferences or to accommodate what you have on hand. Here are a few ideas:

Vegetables: Add sautéed spinach, bell peppers, or mushrooms to the egg mixture for added nutrients and flavor.

Cheese: Use Colby-Jack instead of the cheddars, mozzarella, or even a combination of your favorite cheeses.

Meat: Substitute or add sausage or ham for the bacon or make it vegetarian by omitting the meat altogether and adding more veggies.

ENJOY THIS RECIPE? HERE ARE A FEW MORE DELICIOUS BREAKFAST BAKES!

Berry Croissant Bake – This buttery and sweet breakfast bake is a salty and sweet way to start the day! It is so well balanced and perfect with coffee.

Breakfast Bake – Everything that you would want on your plate for breakfast, all baked together into one dish! Eggs, sausage, cheese, and fresh veggies.

Blueberry Breakfast Cake – One of your favorite muffins is turned into an entire baked cake! This will make the entire family smile first thing in the morning.

French Toast Bake – You’ll love how much your kids are going to enjoy this! Thick toast, cinnamon, and powdered sugar on top. Don’t forget the syrup!

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Bacon, Egg and Cheese Croissant Bake

Bacon, Egg, and Cheese Croissant Bake is the perfect breakfast recipe. It’s filled with crispy bacon, eggs, cheese, and buttery croissants.

Prep Time 25 minutes minutes

Cook Time 45 minutes minutes

Servings 8

Ingredients

• 1 package (10 ounces) bacon
• 6 to 7 large croissants (already baked croissants. Not croissant dough.)
• 8 large eggs
• 2 cups milk
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon pepper
• 1/2 teaspoon salt
• 1 cup shredded white cheddar divided
• 1 cup shredded mild cheddar cheese divided
• 3 Tablespoons chopped chives

Instructions

• Preheat the oven to 400 degrees F. Line a large sheet pan with foil. Place the bacon strips in one even layer on a sheet pan and bake for 12 to 14 minutes or until crispy. Carefully transfer the cooked bacon onto a paper towel lined plate to soak up the grease. Chop bacon into pieces and set aside. 
• Reduce the oven temperature to 350 degrees F. Grease a 9×13-inch pan with nonstick spray. Tear each croissant into small pieces and place in the prepared pan. Toast the croissant pieces in the oven for 10 minutes.
• Whisk the eggs, milk, garlic powder, onion powder, salt, pepper and 1/2 cup each of the shredded cheeses. Pour the egg mixture evenly over the croissant pieces. Top evenly with the diced bacon and remaining cheese.
• Either bake immediately OR cover and place in the fridge overnight to bake the next day. Bake at 350 degrees F. for 45 minutes or until eggs are set. Serve with chopped chives and enjoy!

The post Bacon Egg and Cheese Croissant Bake appeared first on Life In The Lofthouse.

Oh, how I love these Spiral Stuffed Rolls. Ham, cheddar cheese, broccoli, and a few other delicious ingredients are what fill the inside. They are so yummy! I like to use my easy homemade pizza dough. It creates the most delicious rolls you’ve ever tasted. If you are short on time, then use premade dough and you’ll be good to go!

These amazing rolls are perfect for an easy weeknight meal, and are terrific leftovers the next day. I divided the original recipe in half for my family. It made 12 rolls, so it feeds about 4 people. If you’re serving more people just double this recipe below.

INGREDIENTS

• 1 can (13.8 ounces) refrigerated pizza dough or use my homemade pizza dough
• 6 ounces cream cheese, softened
• 2 Tablespoons salted butter, softened
• 1 cup chopped ham
• 3/4 cup finely chopped broccoli
• 1 cup shredded mild cheddar cheese
• 1/4 cup grated parmesan cheese
• 1/2 cup chopped green onion

COOKING INSTRUCTIONS

Preheat oven to 350 degrees F. Grease a large baking sheet with cooking spray. Press pizza dough out into a large rectangle; about 12 x 16 inches.

In a small bowl, mix together the butter and cream cheese until combined. Spread the cream cheese mixture evenly over the dough. Top evenly with the chopped ham, broccoli, cheese, parmesan cheese and green onion.

Roll the dough up into a log, pinching the seam to seal. Slice the roll into 12 one-inch pieces. Place the rolls onto the baking sheet. Bake for 20 minutes, or until lightly golden brown and cheese is bubbly. Serve and enjoy!

SERVINGS

This recipe creates 12 small rolls. These can be enjoyed in a variety of ways. Serve them as an appetizer at your next gathering, allowing guests to savor the delicious combination of flavors with each bite. Alternatively, pair them with a crisp salad or a bowl of soup for a satisfying lunch or light dinner. These rolls also make a fantastic addition to any brunch spread, offering a flavorful twist on traditional rolls that will impress even the most discerning palates.

VEGETARIAN FRIENDLY

These amazing rolls can easily be adapted to suit vegetarian preferences by simply omitting the ham from the filling. Instead, you can incorporate additional vegetables or plant-based protein options to create a flavorful and satisfying vegetarian version of this dish. Consider adding ingredients such as sautéed mushrooms, bell peppers, and or spinach to the filling mixture to enhance the flavor profile. With a bit of creativity and experimentation, you can create a delicious vegetarian variation of these rolls that’s sure to delight vegetarians and meat-eaters alike.

PREPARE AHEAD

For those looking to plan ahead, these delicious rolls can be prepared in advance and stored for later enjoyment. Simply assemble the rolls as directed, then cover and refrigerate them for up to one day before baking. Alternatively, you can freeze the unbaked rolls for longer storage. Arrange the sliced rolls on a baking sheet and freeze until solid, then transfer them to a freezer bag or container. When ready to bake, simply place the frozen rolls on a baking sheet and bake as directed, adding a few extra minutes to the baking time, if needed.

PERFECTLY MADE PIZZA DOUGH

When it comes to crafting the perfect Spiral Stuffed Rolls, having the right pizza dough is essential, and my recipe for The Best Pizza Dough is the ideal choice. This tried-and-true recipe yields a dough that is not only easy to work with but also produces deliciously light and fluffy rolls with a golden-brown crust. With just the right balance of ingredients, including flour, yeast, water, oil, salt, and a touch of sugar, this dough achieves the perfect texture and flavor for creating mouthwatering stuffed rolls. Whether you’re a seasoned baker or new to the world of homemade dough, the recipe is sure to elevate your culinary creations!

ENJOY THIS RECIPE? HERE ARE A FEW MORE FABULOUS ROLLS!

Ham and Cheese Roll Ups – Pastry dough that is flakey and buttery wrapped around succulent ham and gooey cheese. So good, you’ll want seconds!

Cheesy Lasagna Roll Ups – A great way to make sure everyone eats their supper! Tender lasagna pasta rolled up with cheese and sauce ready to serve.

Raspberry Orange Rolls – This sweet and tart treat is topped off with a generous glaze drizzle. This is such a great dessert that doubles as breakfast with coffee.

Pepperoni Roll Ups – A perfect recipe to keep your kids snacking all day on something homemade, and from the freezer! They’ll be asking for these soon.

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Spiral Stuffed Rolls

Ham, cheddar cheese, broccoli, and more are what fill the inside of these Spiral Stuffed Rolls. They are so delicious and make for a great appetizer, lunch or dinner!

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Servings 12

Author Holly

Ingredients

• 1 can (13.8 ounces) refrigerated pizza dough or use my homemade pizza dough recipe
• 6 ounces cream cheese softened
• 2 Tablespoons salted butter softened
• 1 cup chopped ham
• 3/4 cup finely chopped broccoli
• 1 cup shredded mild cheddar cheese
• 1/4 cup grated parmesan cheese
• 1/2 cup chopped green onion

Instructions

• Preheat oven to 350 degrees F. Grease a large baking sheet with cooking spray. Press pizza dough out into a large rectangle; about 12 x 16 inches.
• In a small bowl, mix together the butter and cream cheese until combined. Spread the cream cheese mixture evenly over the dough. Top evenly with the chopped ham, broccoli, cheese, parmesan cheese and green onion.
• Roll the dough up into a log, pinching the seam to seal. Slice the roll into 12 one-inch pieces. Place the rolls onto the baking sheet. Bake for 20 minutes, or until lightly golden brown and cheese is bubbly. Serve and enjoy!

The post Spiral Stuffed Rolls appeared first on Life In The Lofthouse.

Embarking on a healthier lifestyle often begins with small changes, and what better place to start than with the first meal of the day. My Egg White Bites may be one of the best ways to greet the morning sun. This delightful creation combines nutrition, convenience, and a burst of flavor for the ultimate on the go breakfast. All you need is 30 minutes at the beginning of the week and you will have breakfast waiting for you every morning.

EGG WHITE BITES

The foundation of any great dish lies in its ingredients and my Egg White Bites are no exception. Liquid egg whites, cottage cheese, cooked bacon, green onion and cheddar cheese are mixed together then divided between 12 baking cups. Place in the oven and bake to perfection for 25 minutes. So easy and so good!

INGREDIENTS

• 2 1/2 cups liquid egg whites
• 2/3 cup cottage cheese
• 1/2 cup chopped, cooked bacon 
• 1/4 cup chopped green onion 
• 1/2 cup shredded cheddar cheese 
• salt and pepper, to taste

INSTRUCTIONS

Preheat the oven to 350 degrees F. Spray a 12-cup muffin tin with non-stick spray. Set aside. 

Pour the egg whites into a large mixing bowl. Whisk in the cottage cheese, bacon, and green onion. Divide the egg mixture evenly among the 12 prepared muffin cups.

Sprinkle the top of each egg cup with salt and pepper. Sprinkle the cheese evenly over all the tops. 

Bake uncovered for 25 minutes or until the eggs are set. Carefully remove the pan from the oven. Let the egg bites rest and cool slightly. Serve warm and enjoy!

SERVINGS

Crafting a total of 12 delectable bites in a single batch, this recipe is tailor-made for families seeking a convenient and wholesome morning option. Whether you’re serving a household of four or looking to stock up for the week, the versatility of this recipe allows for easy doubling or even tripling. It’s a breeze to scale up the quantities to suit the size of your family. By doubling or tripling the recipe, you not only ensure an ample supply of these flavorful bites but also streamline your morning routine.

STORING EGG WHITE BITES

Effortless mornings begin with thoughtful planning. After creating these flavorful morsels, it’s essential to preserve their freshness and taste. Allow the bites to cool completely before storing. Once cooled, transfer them to an airtight container or a sealed bag, ensuring that they are arranged in a single layer to prevent sticking. Store in the refrigerator, and they’ll stay fresh for up to a week. For those seeking an extended storage solution, use the freezer.

Place the cooled egg white bites onto a large baking sheet. Freeze them uncovered for 1 hour. Then place the partially frozen bites in a large freezer-safe bag or container. Place back in freezer and store up to 3 months. When ready to enjoy, place one egg white bite in the microwave and heat for 40 seconds or until heated through.

LIQUID EGG WHITES

Choosing liquid egg whites over whole eggs or separated egg whites brings a whole new level of convenience and efficiency to the kitchen. Liquid egg whites are not only a time-saver but also a calorie-conscious choice for those looking to reduce fat intake while still enjoying the protein-packed goodness of eggs. By opting for liquid egg whites, you eliminate the need for cracking and separating eggs, saving valuable minutes during the morning rush. Moreover, liquid egg whites offer a consistent and mess-free solution. This ingredient swap enhances the overall ease of preparation without compromising on the nutritional benefits, making the choice between liquid egg whites and traditional eggs a win-win for those seeking a healthy and hassle-free breakfast option.

HEALTHY ADDITIONS

Adding a variety of vegetables to this recipe not only boosts the nutritional content but also introduces exciting flavors and textures. Consider incorporating diced bell peppers for a burst of color and a subtle sweetness or try finely chopped spinach for a dose of iron and a vibrant green hue. Mushrooms can lend a savory and earthy note, while cherry tomatoes add a juicy burst with each bite. Experimenting with different vegetables allows you to tailor this incredible breakfast to your personal taste preferences and dietary needs!

ENJOY THIS RECIPE? HERE ARE A FEW MORE EGG-CELLENT RECIPES!

Scrambled Egg Breakfast Muffins – Fresh eggs cracked and mixed together with diced ham, tomatoes, and green onions for a flavorful morning treat.

Breakfast Enchiladas – Fluffy scrambled eggs are wrapped inside soft flour tortillas and topped with an amazing homemade enchilada salsa.

Sausage, Egg and Feta Hash – This hearty brunch will have your family think they’re dining at that hard to get reservation breakfast spot.

Breakfast Bake – This will most likely be seen on our dining room table on holidays! A great way to feed the entire family and relatives.

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Egg White Bites

Egg White Bites are loaded with cheese, bacon, and green onion for the ultimate on the go breakfast!

Servings 12

Ingredients

• 2 ½ cups liquid egg whites
• 2/3 cup cottage cheese ( I use 2%)
• 1/2 cup cooked, chopped bacon
• 1/4 cup chopped green onion 
• 1/2 cup shredded Colby-Jack cheese 
• salt and pepper, to taste

Instructions

• Preheat the oven to 350 degrees F. Spray a 12-cup muffin tin with non-stick spray. Set aside. 
• Pour the egg whites into a large mixing bowl. Whisk in the cottage cheese, bacon, and green onion. Divide the egg mixture evenly among the 12 prepared muffin cups.
• Sprinkle the top of each egg cup with salt and pepper. Sprinkle the cheese evenly over all the tops. 
• Bake uncovered for 25 minutes or until the eggs are set. Carefully remove the pan from the oven. Let the egg bites rest and cool slightly. Serve warm and enjoy!

Notes

Nutrition Info: 1 egg white bite = 77 calories / 3 fat / 1 carb / 10 protein

Recipe yields 12 egg white bites total. 

The post Egg White Bites appeared first on Life In The Lofthouse.

This recipe for Breakfast Sliders is so delicious and simple to make! The aroma of breakfast being made in the morning can’t be beaten. These little sandwiches have everything that you could possibly want with your morning cup of coffee. Melty cheese, eggs, sausage, and country gravy bookend by fluffy crescent dough.

I think the best part about this recipe is that it makes so many! You could feed a small hungry army, or a hungry family like mine. These are a guilty pleasure of mine, so I’m definitely known to have a few myself. You won’t see me at a fast food joint in the mornings anymore now that I have this recipe!

EGGS

I recommend scrambling the eggs. You can also use scrambled egg whites for a healthier option.

PROTEIN OPTIONS

I love making these with turkey sausage patties to keep the calories lower. If you’re not worried about that then use regular pork sausage. They are also delicious with bacon! You can try a plant-based breakfast sausage for a vegetarian option as well.

ADD SOME HEAT

Sprinkle on some shredded pepper jack cheese, and a pinch of red pepper flakes to add some heat!

ENJOY THIS RECIPE?  HERE ARE A FEW MORE DELICIOUS BREAKFAST OPTIONS!

Scrambled Egg Breakfast Muffins – Protein packed muffins made with scrambled eggs, cheese, ham, and peppers.

Bacon and Queso Breakfast Tacos – Tortillas loaded with bacon, eggs, potatoes, and delicious Queso.

Blueberry Breakfast Cake – A buttermilk based cake loaded with blueberries that pairs very well with a cup of morning coffee.

Cinnamon Roll Pancakes – Fluffy pancakes with a cinnamon and sugar swirl topped with a cream cheese glaze.

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Breakfast Sliders

These delicious Breakfast Sliders are layered with egg, cheese, sausage, and country gravy!

Prep Time 30 minutes minutes

Ingredients

• 2 cans (8 ounces, each) refrigerated crescent roll dough sheets
• 3 large eggs scrambled
• 1 cup shredded Colby-Jack cheese
• 12 small turkey sausage patties cooked
• 1 cup country gravy

Instructions

• Heat oven to 375°F. Grease 2 large baking sheets with cooking spray. Remove dough from both cans. Unroll dough onto the prepared cookie sheets. Using 2-inch-round cookie cutter, cut 12 rounds from each can to make a total of 24 rounds.
• Bake dough rounds for 8 to 10 minutes or until golden brown. Remove from cookie sheets to cooling rack. Cool 5 minutes.
• To make each slider, top each of the 12 baked crescent rounds with 2 tablespoons scrambled eggs, a sprinkle of cheese, 1 sausage patty and 1 tablespoon country gravy. Top with the other 12 crescent rounds. Serve warm and enjoy!

Notes

Nutrition Info: 1 slider = 268 calories / 16 fat / 19 carbs / 13 protein 

Recipe yields 12 sliders total. 

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I love eggs in the morning. They are the best breakfast food. Eggs keep you energized and full throughout the day. Chicken is not usually something you see on the breakfast menu, but I am here to change that. My Chicken Scramble Bowls are packed with protein and a few breakfast favorites we all love. Top with salsa or ketchup for another level of flavor!

CHICKEN SCRAMBLE BOWLS

Nothing compares to a homemade meal, especially first thing in the morning. There are many convenient options out there where you can drive-thru and pick up a quick breakfast, but once you try this homemade alternative you may never go back. Crispy golden tater tots are at the base of each bowl. Then pieces of chicken and scrambled eggs top the tater tots. Melted cheese covers each bowl rim to rim with parsley as a garnish. This is such a satisfying way to stay to kick off any day of the week!

INGREDIENTS

• Cooked tater tots
• Breaded chicken nuggets
• Scrambled eggs
• Colby-Jack cheese
• Fresh parsley

HOW TO MAKE CHICKEN SCRAMBLE BOWLS

This is a great recipe to use your air fryer with. I think it is the fastest and most efficient way to get everything prepared in a timely manner. Look at the temperatures on both the tater tots and chicken nuggets to see if you can cook them together. To be honest, I do, and they turn out just fine.

If you don’t have an air fryer, preheat the oven to the necessary temperature to bake both the tater tots and chicken nuggets together. While the tots and chicken are cooking, scramble the eggs on the stove top. 1 to 2 eggs per person is the perfect portion.

The secret to perfect and fluffy scrambled eggs is medium heat, milk, and constant motion.

Place cooked tater tots in the bottom of a bowl. Top with scrambled eggs, chicken, and cheese. Garnish with parsley, if desired, and enjoy!

WHAT KIND OF CHICKEN SHOULD I USE FOR THE BOWLS?

Here in the Lofthouse I love to use the ‘Just Bare’ brand of chicken nuggets. The quality is great, and I’ve noticed that they don’t turn out as greasy as some other brands do. Now, if all you have in your freezer is dinosaur shaped chicken nuggets, they will work just fine! That might be a better way to get your little ones to eat their breakfast.

TOPPINGS

There is a good chance that you’ll be putting ketchup on the eggs. I love it too! I also enjoy putting salsa on mine. It gives it a little bit of heat, and the chunks of fresh tomato go so well with everything in the bowl. Pair with a warm cup of coffee, or a chilled glass of orange juice, and you have a perfect well-rounded breakfast.

ENJOY THIS RECIPE? HERE ARE A FEW MORE OF MY FAVORITE HEARTY BREAKFAST RECIPES!

Breakfast Enchiladas – Warm flour tortillas filled with soft scrambled eggs, cheese, and bits of crispy bacon.

Scrambled Egg Breakfast Muffins – Personalized muffins made from scrambled eggs, tomatoes, ham, chives, and cheese.

Breakfast Bake – This scrambled egg casserole is loaded with bits of sausage, cheese, green onions, and perfect for Sunday morning.

Sausage, Egg, and Feta Hash – Great for Father’s Day! Hearty sausage, an over medium egg, and salty feta cheese create a hash unlike any other.

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Chicken Scramble Bowls

Chicken Scramble Bowls are a flavorful way to get the morning started! The savory eggs, crispy hash browns, and chicken nuggets make these bowls so delicious and filling.

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 2

Calories 470kcal

Ingredients

• 22 pieces hash brown crowns (I use the Ore-Ida brand. But any hash browns will do)
• 10 chicken nuggets (I use the 'Just Bare' brand)
• 2 large eggs
• 2 Tablespoons milk
• salt and pepper to taste
• 1/2 cup Colby-Jack cheese, shredded
• parsley, for garnish optional

Instructions

• Cook hash browns and chicken nuggets according to their package instructions. (I cook them both together in the air fryer, so they are crispy and done at the same time.)
• Meanwhile, heat a small non-stick skillet over medium heat. In a small bowl, whisk the eggs and milk together. Spray skillet with cooking spray then pour eggs in. Stir constantly until eggs are scrambled to your liking.
• To make the bowls, divide hash browns evenly among two bowls. Then top each with 5 chicken nuggets and one scrambled egg. Top eggs with cheese and a sprinkle of parsley, if desired. Serve warm and enjoy!

Nutrition

Serving: 1 bowl | Calories: 470kcal | Carbohydrates: 23g | Protein: 31g | Fat: 28g

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What is my favorite vegetable? Potatoes. Potatoes are always at the top of my list. No matter how they’re prepared, it’s a guarantee they will be my favorite dish on my plate. They can also be made in so many ways. The list seems to be endless! My Garlic Parmesan Scalloped Potatoes are a creamy and cheesy way to make spuds. If you’ve never had the pleasure of enjoying scalloped potatoes, then this is the recipe to try!

GARLIC PARMESAN SCALLOPED POTATOES

Yukon Gold or Russet potatoes are thinly sliced and topped with a garlic cream sauce. Fresh Parmesan cheese is added and then they’re baked to perfection. These potatoes are so comforting. I usually make them for Sunday dinners and also for holiday meals!

INGREDIENTS

• Russet or Yukon Gold potatoes
• Heavy cream
• Milk
• All-Purpose flour
• Garlic
• Salt
• Pepper
• Freshly grated Parmesan cheese

INSTRUCTIONS

Preheat the oven to 400°F. Grease a 9×13-inch baking dish; set aside.

In a medium bowl, whisk together the heavy cream, milk, flour, garlic, salt and pepper. Set aside.

Peel potatoes then rinse well in water. Slice potatoes into 1/8 inch thick rounds. (I use my mandolin slicer.)

Spread 1/3 of the sliced potatoes in the prepared dish. Pour 1/3 of the garlic cream mixture evenly over the potatoes. Repeat this process two more times, ending with the cream mixture. Sprinkle the fresh Parmesan cheese evenly over the top. Cover dish with foil and bake for 30 minutes.

Carefully remove foil (it will be hot!) and bake another 20 minutes, or until potatoes are tender and golden-brown. Remove from oven and let stand 5 minutes before serving.

WHAT TO SERVE WITH THESE POTATOES

The variety of recipes that you can serve with this side dish is almost limitless! I especially love to serve these with my Slow Cooker Honey Glazed Ham. Paired with a green salad and a French Bread Roll will make anyone’s dinner so memorable.

SERVINGS

This recipe yields 8 side servings.

ENJOY THIS RECIPE? HERE ARE A FEW MORE FAVORITE POTATO SIDES!

Savory Roasted Potatoes – Diced russet potatoes are seasoned and roasted for a great side dish to any protein!

Cheesy Potato Casserole – Shredded potatoes mixed together with plenty of cheese and baked until a bubbly.

Ranch Roasted Potatoes – These flavorful potatoes are dusted with a ranch seasoning and roasted to perfection.

Twice Baked Potatoes – Potato skins filled with potato, cheese and bacon then baked again until golden.

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Garlic Parmesan Scalloped Potatoes

Filled with a creamy garlic sauce and Parmesan cheese, these incredible scalloped potatoes pair well with so many meals!

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Servings 8

Ingredients

• 1 ½ cups heavy whipping cream
• 1/2 cup milk
• 2 Tablespoons all-purpose flour
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 large Russet or Yukon Gold potatoes (about 2 ½ pounds)
• 1 cup freshly grated Parmesan cheese
• freshly chopped parsley or chives (optional)

Instructions

• Preheat the oven to 400°F. Grease a 9×13-inch baking dish; set aside.
• In a medium bowl, whisk together the heavy cream, milk, flour, garlic, salt and pepper. Set aside.
• Peel potatoes then rinse well in water. Slice potatoes into 1/8 inch thick rounds. (I use my mandolin slicer.)
• Spread 1/3 of the sliced potatoes in the prepared dish. Pour 1/3 of the garlic cream mixture evenly over the potatoes. Repeat this process two more times, ending with the cream mixture. Sprinkle the fresh Parmesan cheese evenly over the top. Cover dish with foil and bake for 30 minutes.
• Carefully remove foil (it will be hot!) and bake another 20 minutes, or until potatoes are tender and golden-brown. Remove from oven and let stand 5 minutes. Top with freshly chopped parsley or chives, if desired. Serve and enjoy!

Notes

Nutrition Info: 1 serving = 313 calories / 22 fat / 32 carbs / 14 protein

Recipe makes 8 servings total. 

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I cannot believe it has taken me this long to share this recipe! I’ve been making these amazing Breakfast Potatoes for years, and it is one that I hold close to my heart. When Kale and I were dating, I loved to cook for him. These potatoes were one of the first things I fed him and he loved them! They have become a breakfast tradition ever since. These aren’t the usual hash browns you’ll find at a diner, they are so much more. I’m excited they are finally making their Life in the Lofthouse debut!

BREAKFAST POTATOES

Crispy and flavor-packed breakfast potatoes are out of this world delicious, and make appearances often at our kitchen table. Russet or red potatoes baked with garlic, onion, bell peppers, butter, and seasonings. These are a versatile side dish that go well with so many recipes. I especially like to serve these as a side dish for dinner!

INGREDIENTS

• 1 bag (5-pounds) Russet or Red potatoes, cut into cubes
• 3 cloves of minced garlic
• 1 small yellow onion, diced
• 1 to 2 green bell peppers, seeded then diced
• 1 to 2 red bell peppers, seeded then diced
• ¼ cup vegetable oil
• ¼ cup butter, melted
• 1 ½ teaspoons seasoned salt
• ¼ teaspoon onion powder
• Salt and pepper, to taste

INSTRUCTIONS

Preheat the oven to 425 degrees F.

In a very large bowl (or two large bowls) add the cubed potatoes, onion, garlic, bell peppers, oil, butter, seasoned salt, onion powder, salt and pepper. Toss well to combine ingredients. Divide mixture evenly among two large rimmed baking sheets. Spread potatoes out into one even layer. Bake for 20 to 25 minutes. (Stir halfway through the baking time, so that everything cooks evenly.)

Now, raise the heat to 500 Degrees F. Bake potatoes for another 12 minutes, or until potatoes are golden brown and crispy. *Make sure to keep an eye on them so that they don’t burn!

Season again with a little more salt and pepper. Serve warm and enjoy!

WHAT TO SERVE WITH BREAKFAST POTATOES

This side goes well with practically any breakfast food. Fry a couple of eggs and serve with toast for a complete and well-rounded meal. Add a side of bacon or sausage if you want to get a little more protein in the morning. We love to make these and put them in breakfast burritos.

TIPS FOR THE BEST POTATOES

• Make sure to bake the potatoes at the oven temperatures recommended.
• Dice the potatoes the same size so they all cook evenly together.
• Don’t reduce the oil or butter amounts. Potatoes need a decent amount of fat when baking.
• Be sure to toss halfway through the baking time; otherwise they won’t cook evenly.
• Season with plenty of salt and pepper!

Once you find your favorite way to eat these amazing potatoes, share them with me on Instagram @LifeintheLofthouse

ENJOY THIS RECIPE? HERE ARE A FEW MORE FAVORITE BREAKFAST MEALS!

Breakfast Enchiladas – Flour tortillas stuffed with scrambled eggs, cheese, potatoes and topped with more cheese and crispy bits of bacon.

Scrambled Egg Breakfast Muffins – Breakfast muffins packed with protein and veggies.

Sausage, Egg and Feta Hash – This breakfast favorite has a base of potatoes, sausage and topped with an over-medium egg and feta cheese.

Bacon and Queso Breakfast Tacos – Scrambled eggs and Queso stuffed inside flour tortillas for the ultimate taco experience!

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Breakfast Potatoes

Crispy and flavor-packed potatoes with onions, and bell peppers. These are the best side dish to start your day with!

Prep Time 30 minutes minutes

Cook Time 35 minutes minutes

Servings 10

Calories 267kcal

Ingredients

• 1 bag (5-pounds) Russet or Red potatoes, cut into cubes
• 1 small yellow onion, diced
• 3 cloves of minced garlic
• 1 to 2 green bell peppers, seeded then diced
• 1 to 2 red bell peppers, seeded then diced
• ¼ cup vegetable oil
• ¼ cup butter, melted
• 1 ½ teaspoons seasoned salt
• ¼ teaspoon onion powder
• Salt and pepper, to taste

Instructions

• Preheat the oven to 425 degrees F. In a very large bowl (or two large bowls) add the cubed potatoes, onion, garlic, bell peppers, oil, butter, seasoned salt, onion powder, salt and pepper. Toss well to combine ingredients.
• Divide mixture evenly among two large rimmed baking sheets. Spread potatoes out into one even layer. Bake for 20 to 25 minutes. (Stir halfway through the baking time, so that everything cooks evenly.)
• Now, raise the heat to 500 Degrees F. Bake potatoes for another 12 to 15 minutes, or until potatoes are golden brown and crispy. *Make sure to keep an eye on them so that they don’t burn! Season again with a little more salt and pepper. Serve warm and enjoy!

Nutrition

Serving: 1 serving | Calories: 267kcal | Carbohydrates: 42g | Protein: 5g | Fat: 10g

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Finger foods are usually a hit at any dinner party. Everyone loves nabbing a little snack off a tray while sipping a beverage and engaging in great conversation. Often the food becomes the topic of conversation, and I’m going to give you a recipe that is about to steal the show. My Baked Ham and Cheese Roll Ups are easy to make and bursting with appetizing taste and texture.

BAKED HAM AND CHEESE ROLL UPS

These delightful roll ups start with an easy homemade dough and filled with honey ham and Swiss cheese. A savory mustard sauce is poured over the top and then they’re baked to perfection. My secret to the best Baked Ham and Cheese Roll Ups is using my recipe for The Best Pizza Dough as the base. The dough itself is super simple to make and is truly delicious. A little bit of prep goes a long way with this recipe! 

MEAT AND CHEESE OPTIONS

The beautiful part about this recipe is that it is so diverse! I love making them with ham and cheese because the flavor is good, and I know my kids will eat them. If you are serving a crowd who likes variety try using combinations of roast beef and cheddar, turkey and provolone, or chicken and pepper jack cheese. The sky is limitless with possibilities using this base recipe.

ENJOY THIS RECIPE? HERE ARE A FEW MORE FAVORITES!

Monte Cristo Croissants – Sweet and savory croissants with ham, turkey, muenster cheese served with raspberry jam.

Ham and Cheese Sliders – Baked sandwiches that are little and packed with savory flavor.

Baked Chicken Taquitos – Crispy flour tortillas wrapped around chicken and a creamy Mexican cheese.

Winger’s Sticky Chicken Fingers – Crispy chicken fingers coated in a sweet and spicy glaze.

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Baked Ham and Cheese Roll Ups

Baked Ham and Cheese Roll Ups are filled with honey ham, Swiss cheese, and topped with golden mustard sauce. These rolls are savory, buttery, and so delicious!

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Servings 12

Ingredients

Dough:

• 1 cup warm water (100 degrees F.)
• 1 Tablespoon granulated sugar
• 1 Tablespoon vegetable oil
• 1 Tablespoon instant yeast
• 1 teaspoon salt
• 2 ½ cups all-purpose flour

Filling:

• 1 pound honey ham sliced thin
• 2 cups shredded Swiss cheese

Mustard Sauce:

• 5 Tablespoons salted butter, melted
• 1 Tablespoon mustard
• 1/2 Tablespoon dried minced onion
• 1 teaspoon Worcestershire sauce
• 1 teaspoon poppyseeds

Instructions

• Preheat oven to 425 degrees F. Spray a large baking sheet with non-stick spray. Set aside.
• For Dough: In the bowl of an electric stand mixer, fitted with the dough hook, mix the warm water, sugar, oil, yeast and salt. Add the flour gradually until a soft dough forms and pulls away from the sides of the bowl. The dough should be soft and smooth. Knead the dough for 3 minutes in stand mixer. Cover dough with a kitchen towel and let rest for 10 minutes. Once dough has rested, roll it out into a large rectangle. About 18×12-inches.
• Filling: Top the dough evenly with the slices of ham, then sprinkle evenly with the shredded Swiss cheese. Starting with the longer end, roll dough up over the filling to form a large log. (Just like you would roll up cinnamon rolls.) Then cut into 12 equal pieces. Place the rolls on the prepared baking sheet. 3 across and 4 down. Cover rolls with a kitchen towel and let rest for 5 minutes.
• Mustard Sauce: Combine the melted butter, mustard, minced onion and Worcestershire sauce in a medium bowl. Stir to combine then pour sauce evenly over the rolls.
• Bake rolls for 14 to 16 minutes or until dough is golden-brown. Carefully remove from oven and let stand about 5 minutes before serving. Enjoy!

Notes

Recipe yields 12 roll ups

1 roll up = 275 calories / 15 fat / 23 carbs / 13 protein

 

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These Monte Cristo Croissants are just like the classic monte cristo sandwiches everyone has come to know and love. The only difference is that they’re rolled up in crescent dough rather than being placed on top. This makes it so they are easier to grab and keeps all of the delicious fillings where they should be: inside!

One of the many things I love about monte cristos are the savory flavors from the meat and cheese, but also the sweetness from the raspberry jam and powdered sugar. Which means you can enjoy these warm croissants any time of the day!

Have one for breakfast to start off your morning, for lunch to help get you through the afternoon, or for dinner to finish off the night. No matter when you choose to indulge in one you just can’t go wrong! 

The flavors in these croissants melt together in the most heavenly ways to give you a comforting meal that the whole family will love. There’s so many different textures and flavors from the different meats, melty cheese, flaky croissant and sweet jam that you won’t be able to get enough!

INGREDIENTS

Everything you love about a classic monte Cristo, but instead of placing the ingredients on flat croissants, you roll them up into it! 

• Crescent roll dough: To make life easy I use Pillsbury’s pre-made refrigerated crescent dough.
• Turkey: sliced deli turkey works best, but if you have leftover turkey you could also use that.
• Honey ham: same as with turkey just use deli ham or any leftover meat you have.
• Muenster cheese: yes, it has to be Muenster! (not really, but it is recommended). Swiss cheese is another great option.
• Raspberry jam: any jam or preserves will do!
• Powdered sugar: for that little extra something.

ALTERNATIVES

A few ways to make these your own:

• Jam/preserves : you can use just about any flavor of jam you want! Strawberry, blackberry, or grape are just a few options.
• Cheese: I know I said it has to be Muenster cheese, but it doesn’t actually have to be. If you don’t have it you can use whatever cheese you have, but keep in mind Muenster gives the best flavoring (in my opinion).
• Dough: you don’t have to use store bought, you could also make it from scratch and shape it yourself. You could also use low-fat crescent rolls to try and keep things a tiny bit cleaner!

LEFTOVERS

I suggest you eat these the same day you make them. I feel the crescent dough doesn’t hold up well for very long. 

MEAT OPTIONS

Whatever meat you have on hand works fine. Making these after Thanksgiving? Use the leftover turkey! After Easter or Christmas? Use the leftover ham!

Similar Recipes

Monte Cristo Sandwiches: Sweet and savory sandwiches made with buttery flaky crescents, ham, turkey, cheese and jam!

French Dip Crescents: Savory little beef sandwiches with melty cheese all wrapped up in warm and golden crescents.

Chicken & Bacon ranch Crescents: Flaky, buttery crescent rolls with thinly sliced deli chicken, cooked bacon, cheese and a hint of ranch dressing.

Have you made this Monte Cristo Croissants recipe? 
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #MonteCristo #Croissant #MonteCristoSandwiches #LifeInTheLofthouse

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Monte Cristo Croissants

Slices of ham, turkey and muenster cheese are baked in buttery, flaky croissants and served with raspberry jam.

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Ingredients

• 1 can (8 ounces) refrigerated crescent roll dough
• 1/4 pound honey ham thinly sliced
• 1/4 pound oven-roasted turkey thinly sliced
• 4 slices Muenster cheese sliced in half to create 8 small slices
• 8 teaspoons seedless Raspberry jam
• 1 teaspoon powdered sugar

Instructions

• Preheat oven to 375 degrees F. Grease a baking sheet with non-stick spray.
• On a clean work surface, unravel crescent dough and separate into 8 triangles. Lay triangles out onto the prepared baking sheet.
• Top each triangle with one slice of ham, one slice of turkey and one half slice of muenster cheese.

  Roll up each into a crescent shape. Bake for 15 minutes, or until crescents are golden-brown and cooked through.

  Let rest 5 minutes before serving with raspberry jam and a sprinkling of powdered sugar, if desired. Enjoy!

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If you have been searching for the ultimate breakfast recipe then these Breakfast Enchiladas are your answer!

These enchiladas are so delicious and filled with all things comfort when it comes to breakfast foods. They’re so much better than the usual eggs and bacon, or bland oatmeal and are sure to impress. With these enchiladas you can leave your guests (or those pajama-clad kids of yours) totally satisfied and with full bellies!

One of the many wonderful things about these is that you can prepare them the night before! Simply roll everything up into a flour tortilla, place into a baking dish and let them chill in the fridge until the morning.

When you’re ready for breakfast, just make the enchilada-salsa to cover those yummy enchiladas with. Before you know it you’ll have the most heavenly enchiladas ready for those hungry guests!

When I tell you these are the best Breakfast Enchiladas I’ve ever had, I’m so serious. They are so cheesy, flavor-filled, and definitely a welcome change from yet another omelette or bowl of cereal. Even better, they are versatile and can easily be adjusted to suit your preference! 

You may also be happy to hear that you can definitely disregard the ‘breakfast’ title. You can enjoy these enchiladas whatever time of day you feel like. We always love a good breakfast for dinner at my house!

INGREDIENTS

These Breakfast Enchiladas are made with all of your favorite breakfast foods! From bacon and sausage to scrambled eggs and cheese, these enchiladas have it all!

Bacon: a breakfast staple. It’s not considered breakfast until you break out the bacon!

Sausage: another breakfast classic. Makes the enchilada heartier and more meat-filled.

Scrambled eggs: adds more protein and helps keep those bellies full.

Cheddar cheese: I think this one speaks for itself. No dish is complete without a layer of gooey cheese.

Tortillas: A significant ingredient that holds these delicious enchiladas together!

Homemade enchilada-salsa: takes the enchiladas to a whole new level! A creamy, refreshing, and oh-so-tasty way to complete your breakfast enchilada.

CUSTOMIZATIONS

The options are pretty much endless when it comes to these enchiladas, but here’s a few ideas you might like:

Potatoes: roasted, bite-size potatoes covered in a little bit of salt, pepper, and olive oil would be amazing in these.

Hash browns: another great alternative if you’re looking for something potato-like.

Tater tots: adds some crispiness to the enchiladas and will stay a little crispier than potatoes. Not to mention, who doesn’t love tater tots?

Ham: you don’t just have to use bacon and sausage, ham or even some chicken work just as nicely.

Veggies: mix things up and add some greens to your enchilada! Mushrooms, spinach, tomato, or bell peppers are all tasty options!

PREPARING IN ADVANCE

You can assemble these the night before and cover and place them in the fridge. Wait to make the enchilada-salsa until you’re ready to bake them though. Letting them sit in the enchilada salsa all night will make them soggy!

FREEZING

I advise against it. The dairy in the enchilada sauce as well as all of the melted cheese tends to not heat back up very well after frozen. The sauce will likely separate and create an unpleasant consistency.

STORING LEFTOVERS

If fully covered, these enchiladas can last up to 3 days stored in the refrigerator. Just be sure that you cover them tightly and leave them in the refrigerator until you reheat them.  

REHEATING

Microwave: place enchiladas onto a microwave safe plate, pop them into the microwave, and cook for 25 second intervals until cooked through.

Oven: cover pan in foil and bake at 350° F for about 20 minutes or until heated through.

SIMILAR RECIPES

If you like this recipe then you’ll love these similar ones! Make sure to give them a try!

Ranch Chicken Enchiladas: flour tortillas wrapped around a shredded taco chicken center that is covered in cheese and a salsa-ranch mixture!

Breakfast Bake: a delicious egg casserole with sausage, green bell peppers, and cheese over a flaky crescent roll crust.

Bacon and Queso Breakfast Tacos: scrambled eggs, crispy bacon, and seasoned potatoes drenched in a Queso cheese sauce and wrapped around a flour tortilla.

Green Chili and Pepper Jack Cheese Chicken Enchiladas: enchiladas loaded with green chile enchilada sauce, sour cream, shredded chicken and freshly grated Pepper Jack cheese.

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Breakfast Enchiladas

Tortillas filled with scrambled eggs, crispy bacon, maple sausage, and cheddar cheese. An easy and delicious homemade enchilada-salsa tops them off to perfection! 

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Servings 8

Ingredients

ENCHILADA-SALSA

• 2 Tablespoons salted butter
• 1 Tablespoon all-purpose flour
• 1/2 teaspoon ground cumin
• 1 cup milk
• 3 ounces cream cheese
• 1/3 cup salsa
• 1 ½ cups freshly grated cheddar cheese

FILLING

• 8 large eggs, beaten
• salt and pepper, to taste
• 12 ounces cooked and crumbled maple sausage, divided
• 12 ounces crumbled and cooked bacon, divided
• 1/2 cup freshly grated cheddar cheese
• 8 (8 inch) flour tortillas

TOPPINGS

• 1 cup freshly grated cheddar cheese
• freshly chopped cilantro

Instructions

• Preheat oven to 350 degrees F. Spray a 9×13-inch baking dish with non-stick spray. Set aside.
• Start with Enchilada-Salsa: In a medium saucepan, over medium heat, melt butter. Whisk in flour to melted butter and stir until flour turns golden-brown; about 30 seconds.

  Add ground cumin and then slowly pour in milk while whisking to combine everything together. Bring to a boil. Once it starts to boil, reduce heat to medium-low.

  Add cream cheese and continue to stir until cream cheese is melted. Stir in salsa and cheddar cheese. Remove pan from heat and continue to stir until cheese is all melted and mixture is smooth. Set aside.
• FOR THE FILLING: In a large non-stick skillet, over medium-high heat, pour beaten eggs into hot skillet. Season with salt and pepper. Scramble and cook until eggs are set. Remove from heat.
• Place tortillas on a clean work surface. Divide scrambled eggs between the 8 tortillas. Place eggs down the center of each tortilla. Top eggs with a few Tablespoons of each cooked sausage and cooked bacon. (Reserving at least 1/4 cup each sausage and bacon for the topping.)

  Sprinkle one Tablespoon of cheddar cheese and one Tablespoon of enchilada-salsa over the eggs and meat. Roll up each tortilla as tight as you can, then place in prepared baking dish.
• Pour the remaining enchilada-salsa evenly over the enchiladas. Then sprinkle the remaining cup of cheddar cheese evenly over all the enchiladas. Top with reserved bacon and sausage.

  Bake, uncovered, in preheated oven for 20 minutes, or until cheese is all melted and bubbly. Remove from oven and sprinkle with chopped cilantro. Let stand about 5 to 10 minutes to cool slightly before serving. Enjoy!

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Let’s be real, mornings can sometimes be hectic and just busy. Especially now that school is back in session. Between getting the kids ready for school and making sure everyone gets to where they need to be, breakfast is usually the last thing on your mind. If anything, it’s just another hurdle you have to jump over. But with these Scrambled Egg Breakfast Muffins, you’ll have one less thing to worry about in the morning! 

SCRAMBLED EGG BREAKFAST MUFFINS

You can easily make these egg muffins ahead of time, refrigerate them, and then enjoy a hearty breakfast for the next few days to come. Simply take them out of the fridge when you’re ready for them, heat them in the microwave, and enjoy!

You don’t have to just stop at breakfast though, you can enjoy these for an afternoon snack, brunch, or even dinner.  Whenever you’re in need of a little bit of extra protein or just a healthy snack, these Scrambled Egg Muffins are your answer! 

Did I mention that these are protein-packed, and also delicious, and full of flavor?! The red bell peppers give that nice crunch, and the green onion adds an extra burst of flavor. As for the cheese, who doesn’t love a good sprinkling of cheese? I know I sure do.

These muffins are very flexible, meaning you can easily add or leave out ingredients. Instead of ham you could try sausage, bacon, turkey, or leave the meat out altogether!

The same goes for the veggies, if you’re really feeling extra you could add in spinach, fresh tomato, Mozzarella or mushrooms! It’s really all up to you. You seriously can’t go wrong any way!

MORE DELICIOUS BREAKFAST RECIPES YOU MAY LIKE:

Sausage, Egg and Feta Hash

Ham, Egg and Cheese Crescent Rolls

Cinnamon Roll Pancakes

IHOP Pancakes (copycat)

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Scrambled Egg Breakfast Muffins

Scrambled Egg Breakfast Muffins are protein-packed muffins made from hearty eggs, ham, bell pepper and cheese.

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 12

Ingredients

• 12 large eggs
• 1 cup diced cooked ham
• 1 cup shredded mild cheddar cheese
• 1 small red bell pepper, diced
• 1/4 cup sliced green onion
• 1/2 teaspoon seasoned salt
• 1/4 teaspoon black pepper

Instructions

• Preheat oven to 350 degrees F. Spray a regular 12-cup muffin pan with non-stick spray. Set aside.
• In a large bowl, add eggs. Whisk until eggs are well beaten. Add in all remaining ingredients and stir until everything is combined. Pour a little less than a 1/3 cup of mixture into each muffin cup.
• Bake 20 to 25 minutes or until center of each egg muffin is thoroughly cooked. Remove from oven. Let stand 5 minutes to let cool before serving. Enjoy!

Notes

Yields: 12 Scrambled Egg Breakfast Muffins

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I’ve been making this Breakfast Bake for as long as I can remember. It’s been a tradition here at the Lofthouse Casa to make this indulgent, hearty breakfast every Christmas morning.

When I say that, I mean I seriously only ever make it on that one day of the year. That way, it makes it so much more special and we look forward to it even more.

My Mom started this tradition many years ago for me and my siblings. Every Christmas morning she would make this yummy bake after we opened presents. I absolutely loved it, so I adopted it for myself once I got married and had kids. They have come to really love it too!

Even though I have chosen to eat this heavenly casserole only one day a year, that doesn’t mean you have to. You can enjoy this Breakfast Bake whenever you desire! Those lazy Sunday mornings or weeknights when you’re feeling like breakfast for dinner, or even for a simple brunch.  

If you love a good savory, protein-filled and satisfying breakfast, then this recipe definitely is for you!

The eggs, juicy sausage (I prefer turkey sausage), and a layer of melted cheese over the top are all amazing, but what really makes this Breakfast Bake a show stopper is the flaky, buttery crescent dough crust. It adds a unique texture to the casserole that is so delicious. 

So what are you waiting for? Grab that baking dish and get to cooking this mouthwatering Breakfast Bake and then report back to me so I know how much you loved it!

Looking for more delicious breakfast ideas? Try these:

Breakfast Sliders

Blueberry Breakfast Cake

Baked Ham and Cheese Omelette

Bacon and Queso Breakfast Tacos

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Breakfast Bake

This Breakfast Bake is filled with a delicious egg mixture, sausage and green bell peppers over a crescent crust!

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Servings 8

Author Holly

Ingredients

• 1 can (8 ounces) refrigerated crescent rolls (I use Pillsbury's)
• 1 package (9 ounces) pre-cooked sausage links (I use turkey-sausage)
• 5 large eggs beaten
• 3/4 cup milk
• 2 Tablespoons green bell pepper diced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup shredded cheddar cheese

Instructions

• Preheat oven to 400 degrees F.
• Grease a 9×13 inch baking dish. Press the crescent roll dough in the bottom of the pan and 1/2 inch up the sides.
• Slice the sausage into small pieces and then spread evenly over the top of the dough.
• Whisk eggs, milk, green pepper, oregano, salt and pepper together in a medium bowl. Pour evenly over sausage. Sprinkle shredded cheddar cheese all over the top.
• Bake for 20 to 25 minutes or until golden brown and eggs are cooked through. Allow to cool 5 minutes before slicing. Serve and enjoy!

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Hi friends, it’s Jodi from 5 Boys Baker! This crazy delicious Sausage, Egg & Feta Hash is going to become your new favorite! If you’re in a dinner rut, then you definitely need to give this recipe a try.

We love breakfast food around here and this couldn’t be more simple to throw together. Let’s be honest though, even as simple as this is to make, in the mornings I don’t usually take the time to make something like this for breakfast. It’s usually cold cereal and toast at least three days a week around here (please tell me I’m not the only one who is a slacker in the breakfast department).

When I do take the time to make breakfast for my kids, it’s usually french toast or a bowl or Cream of Wheat or oatmeal with toast. If I do make them breakfast casserole, then it’s usually one I can make the night before. 

So, basically what I’m trying to say is this Sausage, Egg & Feta Hash 9 times out of 10 will show up on our dinner table instead of the kitchen counter for breakfast, but that’s ok because we LOVE breakfast for dinner!

I sometimes change this up and use maple breakfast sausage which I absolutely love! Use whatever you like, though. 

Now if you’re not a fan of feta cheese, you can certainly swap it out for something else, like say shredded cheddar, pepper jack, sharp, etc. or even Parmesan cheese. I love feta and I think it gives this such a great flavor, but any cheese would be delicious on this! I mean, after all, it’s cheese!

Hope you love it!

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Sausage, Egg and Feta Hash

This Sausage, Egg & Feta Hash is hearty, delicious and such a simple meal to throw together. It’s perfect for breakfast, brunch or dinner. This is definitely comfort food!

Course Breakfast

Servings 4

Ingredients

• 2 pounds Yukon Gold potatoes cut into small chunks (you could also use red potatoes)
• 1 pound breakfast sausage
• 1/4 cup onion chopped
• 1/4 cup butter
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 7 or 8 eggs depending on how many you can fit in your pan
• 2/3 cup crumbled Feta cheese
• Fresh minced parsley

Instructions

• Preheat oven to 375°. Place potatoes in a large saucepan and cover with water. Bring to a boil and reduce heat and simmer until almost fork tender, about 6 to 7 minutes. Drain.
• While potatoes are cooking, in a large skillet, cook and crumble sausage with onion over medium heat until no longer pink, 6-8 minutes. Remove from pan with a slotted spoon and place on a plate lined with a paper towel. If there is a lot of grease, drain off all but about a tablespoon.
• In that same skillet, heat butter over medium-high heat. Add potatoes and sprinkle with salt and pepper. Cook until golden brown, 10-15 minutes, stirring occasionally. Add cook sausage and mix until just combined.
• With the back of a spoon, make seven or eight wells in the potato mixture. Break one egg into each well. Sprinkle with cheese.
• Bake until egg whites are set and yolks begin to thicken but are not hard, 12-15 minutes. Sprinkle with parsley and season with more salt and pepper if needed.

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Recipe by: 5 Boys Baker.com

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My friends, boy do I have a Taco Tuesday recipe for you! Let me introduce to you my BACON & QUESO BREAKFAST TACOS! Aka. my latest creation that was lip-smackin’ amazing!!

I love me a good taco. And I’ll eat them anytime of the day… for lunch, dinner and even breakfast! These breakfast tacos are filled with all sorts of deliciousness. Scrambled eggs, crispy bacon, seasoned potatoes and drenched in Queso cheese sauce. Talk about heaven!

The week before we headed to Disneyland I was thinking of a way I could make a good taco for breakfast. I thought of all the original components; eggs, bacon, etc. and then thought how amazing would it be to add some seasoned potatoes and a cheesy sauce to go over the top. Well, that’s when these little beauties were born.

The nice thing about these tacos is that you can use convenience items from the store to save on time. I used the frozen diced hash brown potatoes and seasoned them up good with seasoning salt. And for the bacon, instead of frying some up in a pan, I just used the packaged pre-cooked bacon pieces. They are delicious and I use them a lot when I don’t have time or want to cook bacon. They’re so convenient!

Last, but definitely not least, is the Queso cheese sauce. I have my own Crock Pot Queso Cheese Sauce recipe that would be amazing in this recipe! But to be honest, this time I used the Tostitos Queso Blanco Dip that comes in those glass jars and it worked wonders! You guys, these tacos are seriously the bomb. I hope you try them ASAP!

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Bacon and Queso Breakfast Tacos

Incredibly delicious tacos filled with eggs, bacon, potatoes and covered in Queso. Perfect for breakfast or brunch!

Prep Time 30 minutes minutes

Servings 10

Author Holly

Ingredients

• 10 fajita-size flour tortillas
• 1 bag (2 lbs.) frozen cubed hash brown potatoes
• seasoning salt to taste
• 8 large eggs beaten
• 1/4 cup milk
• salt and pepper
• 10 slices cooked bacon chopped
• 1 jar Tostitos Queso Blanco dip
• salsa
• cilantro optional

Instructions

• In a large non-stick skillet cook hash browns according to package directions. Season with seasoning salt. (as much or little as you like)
• Meanwhile, whisk the beaten eggs and milk together in a large bowl.
• In a large non-stick skillet, over medium-high heat, cook and scramble eggs until done to your likeness. (We like our scrambled eggs well-done, not wet) Season eggs with salt and pepper.
• Warm tortillas in microwave and assemble tacos: fill each tortilla with scrambled eggs, then potatoes, bacon and drizzle with warm Queso cheese sauce.
• Serve tacos with salsa and cilantro. Enjoy!

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