Glazed Blueberry Lemon Mini Muffins

Breakfast has never been my favorite meal. I'm not sure why, but come morning I'm just not all that hungry, nor interested in much. So long as I have an entire pot of coffee (to myself) I'm pretty much good to go.

Brunch, however? Yes. Give me all the brunch items.

I'm not sure what it is, but when I think brunch I think little foods. Like, mini donuts, mini muffins, mini everything. Maybe it's because I want to taste test all the things during brunch.

When the prompt for this month's Foodie for a Year was brunch I immediately knew I'd have to whip up something delicious, and in mini form.

Enter Glazed Blueberry Lemon Mini Muffins. These little morsels have just the right amount of lemon-y tart mixed with the juicy sweetness of blueberries. They're oh-so moist, and the glaze is literally the icing that pulls it all together, and eating one is simply impossible. They also pair well with every imaginable brunch food, and coffee. They go really, really well with coffee.

print recipe

Glazed Blueberry Lemon Mini Muffins

by Desiree Macke April-5-2016

Tiny bites of blueberry and lemon bliss.

Ingredients

• 2 cups Flour
• 2/3 cup Sugar
• 1 1/2 tsp Baking Powder
• 1/4 tsp Baking Soda
• 1/2 tsp Salt
• 2 tsp Lemon Zest
• 1/3 cup Melted Butter
• 1 cup Milk
• 3 Tbsp Fresh Lemon Juice
• 1 cup Fresh Blueberries
• 1 tsp Vanilla
• GLAZE
• 1 cup Powdered Sugar
• 2 Tbsp Milk
• 1 Tbsp Fresh Lemon Juice
• 1 tsp Vanilla

Instructions

Preheat oven to 375°.Spray mini muffin tin with non-stick cooking spray (repeat this for each batch).In a large bowl, whisk flour, sugar, baking powder, baking soda, salt, and lemon zest.Stir in butter, milk, vanilla, and lemon juice until just combined. Fold in blueberries.Spoon approximately 1 Tbsp of batter into prepared muffin tin. Should fill each mini muffin cup about 3/4 full.Bake for 5-7 minutes, or until edges just begin to turn golden brown. Allow to cool in muffin tin for 5 minutes before transferring to a wire rack to fully cool. While donuts cool, prep glaze. Stir together powdered sugar, milk, lemon juice, and vanilla until smooth.Dip tops of muffins in glaze. Allow glaze to harden before serving.

Details

Prep time: 20 mins Cook time: 8 mins Total time: 45 mins Yield: Approx. 45

These could also be made with in a standard muffin size. Just up the bake time to about 20 minutes, or until a tooth pick inserted comes out clean.

I also need to be note that this baking adventure was the perfect way to keep Marcus entertained for a solid hour. He was more than happy to be my baking assistant.
Zesting.

Squeezing fresh lemon juice.

He would have zested and juiced a hundred lemons had we had that many. And, for a good week he asked me every single day to zest. I foresee lots of lemon goodies being baked in our house this summer...

Linking up with some lovely ladies for this months Foodie for a Year.

Recipe Inspiration

Strawberry Cheesecake Muffins

Every day I drop off Marcus at preschool I drive by this little mom and pop strawberry stand. And every day I comment that I should stop by and grab a box of those delicious red delights. And, every day I fail to have cash on me, because - mom and pop stand. BUT! There was finally a magical moment where I actually had a few dollar bills stuffed in my wallet. I swung into that parking lot and loaded up on some of the fattest, sweetest strawberries I've had in a while.

Though the strawberries were good. So good. We had so many that I was worried we wouldn't eat them all before they started to go bad. Naturally, I did what any logical thinking person would do. I added those strawberries to muffins, added a cheese cake mixture, and watched the muffins and strawberries disappear.

These are unbelievable. They were the very opposite of dry, packed with strawberry flavor and rich cheesecake filling. Did I immediately inhale two promptly after cooling? It's very possible (the answer is yes, yes I did).

I do have to fully disclose that these took a little longer to prep than I would normally like. But was it worth it? Hands down, yes. Did I mention there was cheesecake filling?

I've boldly exclaimed that these are my favorite muffins, ever.
Take the time to make these. They will not disappoint.

print recipe

Strawberry Cheesecake Muffins

by Desiree Macke March-15-2016

Packed with strawberry flavor and a rich cheesecake filling.

Ingredients

• MUFFINS
• 1/2 cup Softened to room temperature Butter
• 1/2 cup Sugar
• 1/4 cup Packed Brown Sugar
• 2 Room Temperature Eggs
• 1/2 Cup Plain or Strawberry Greek Yogurt
• 2 teaspoons Vanilla Extract
• 1 3/4 Cups Flour
• 1 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• 1/2 teaspoon Salt
• 1 1/4 Cups Fresh Strawberries
• CHEESECAKE FILLING
• 6 oz Softened to room temperature Cream Cheese
• 1 Egg Yolk
• 1 teaspoon Vanilla
• 3 Tablespoons Sugar
• STREUSEL
• 1/4 Cup Brown Sugar
• 1/2 Cup Flour
• 1 teaspoon Ground Cinnamon
• 1/4 cup Cold Butter

Instructions

Preheat oven to 425°. Spray two 12-count muffin pans with non-stick spray, or line with cupcake liners. STREUSEL :: In a small bowl, whisk brown sugar, flour, and cinnamon. Cut in the butter in very small pieces. Mi with pastry knife or fork until mixture is coarse and crumbly. Set aside.MUFFINS :: In a medium bowl, beat butter on high until smooth and creamy, about 1 minute. Add sugar and brown sugar and beat on high until creamed, about 2 minutes. Scrape down the sides and bottom of bowl as needed. Add eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until mixture is combined.In a large bowl whisk flour, baking soda, baking powder, and salt. Pour wet ingredients into dry ingredients and slowly mix with a whisk until combined and little lumps remain. Fold strawberries in.CHEESECAKE FILLING :: In a medium bowl, beat the cream cheese with a handheld mixer on medium-high speed until creamy. Add the egg yolk, vanilla, and sugar. Beat until combined.Spoon 1 Tablespoon of strawberry muffin mix into muffin cups. Spread to cover the bottom of each cup. Layer with a spoonful (not quite a full Tablespoon) of cheesecake filling. Then top with muffin batter until muffin cups are filled to the very top. Sprinkle each muffin with streusel and gently press the streusel down into the muffin so it sticks.Bake the muffins for 5 minutes at 425°. Keep muffins in the oven, lower the temperature to 350° and bake for an additional 18 minutes, or until a toothpick inserted in the center comes out clean. Allow muffins to cool for 10 minutes in the muffin tins, then transfer to wire rack to cool until ready to eat.

Details

Prep time: 30 mins Cook time: 24 mins Total time: 1 hour Yield: Approximately 14

Recipe inspiration

The Best Buttermilk Pancakes

Breakfast hasn't ever really been my favorite meal. My poor mom would always make my brother and me breakfast before school (usually something really good - pancakes, waffles, french toast) and nine times out of 10 I'd skip it all. It didn't help that I've never been a huge fan of syrup (that's changed slightly as I've gotten older, but I can eat cold, syrup-less pancakes, no problem). 

However, since marrying Scott - who loves himself a good, big breakfast that includes LOTS of syrup - and Marcus, who apparently has his dad's love for syrup I've found if I'm going to make and eat breakfast it better be pretty darn good. None of that prepackaged stuff, or just-add-water mix. I want the real deal, and I want it homemade.

Both my guys love pancakes, so with a little searching and taste-testing trial and error, I found a recipe that everyone in our family seems to love.

The Best Buttermilk Pancakes - yields approximately 16 pancakes

What You'll Need
1 1/2 cups milk
4 Tbsp apple cider vinegar (or white vinegar)
2 cups all-purpose flour
4 Tbsp white sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 Tbsp vanilla
2 eggs
4 Tbsp butter, melted
cooking spray

How It Comes Together

Combine milk with vinegar in a medium bowl and set aside for 5 minutes to sour.

Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.

Whisk eggs, butter, and vanilla into soured milk.

Pour the flour mixture into the wet ingredients and whisk until lumps are gone.

Heat large skillet to medium heat. 

Coat skillet with cooking spray.

For each pancake, pour 1/4 cup of batter onto skillet. Cook until bubbles appear on surface. 

Flip with a spatula, and cook until browned on both sides.

No fancy schmancy ingredients, nothing too crazy when it comes to whipping them up and cooking them, but they sure do seem to disappear quickly. 

Enjoy!!

Easy No Bake Energy Bites

The hunt has been on for awhile to find a quick and easy snack to grab when the dreaded pregnancy hunger - or regular old hunger - strikes.

I stumbled upon these little nuggets and my life has been forever changed. These squash my sweet-tooth cravings, tide me over till the next meal (or snack, let's be real), are so much better than any pre-packaged snack, and are perfectly bite-sized.

May I also add that Marcus loves these. He devours them like they're going out of style. He also loves to help me make these. All we have to do is measure, pour, and stir. It's seriously THAT easy!

Easy No Bake Energy Bites
Yields approximately 28-30 bites

Here's what you'll need:
1 cup old fashioned oats
2/3 cup coconut flakes
1/2 cup peanut butter
1/2 cup ground flax seed
1/2 cup chocolate chips
1/3 cup honey
1 Tbsp chia seeds
1 tsp vanilla extract

How they come together:
Pour all ingredients into a bowl and throughly combine.
Use a small ice cream scoop to create small, bite-size nuggets.
Place on a cookie sheet lined with parchment paper.
Refrigerate for one hour.

The only hard part about this (for me) was locating the flax seed and chia seeds. For those of you who are like me and haven't the slightest clue, check the baking goods aisle.

Enjoy!!

Source

Strawberry Coffee Cake Muffins

A few nights ago I had a craving for muffins - which is weird because right now nothing sounds good, ever. I thought maybe if I slept it off the craving would go away. The plan failed me and I *needed* muffins. So the next day I was on a mission to make myself some fabulous muffin-y goodness.

Thankfully, for whatever reason, strawberries are SO good right now. It's January… Weird, right? And, I had a bunch on hand.

Naturally, these coffee cake muffins were born.

Full disclaimer: my cravings immediately vanished the second I pulled these out of the oven. However, I was able to subdue the morning sickness long enough to actually enjoy a few. And, they were truly  marvelous. 

The cake was perfectly moist, the strawberries bursting with juicy flavor, and the crumble gave the perfect touch of sweet.

Strawberry Coffee Cake Muffins
Yields 12-18 muffins 
Prep time: 10 minutes Cook time: 20 minutes 

Muffins:
1/4 cup butter, softened
3/4 cup granulated sugar
1 egg
1 1/2 cups flour
2 tsp baking powder
1/2 cup milk
1 1/2 cup fresh strawberries, chopped
1 tsp vanilla extract
1/2 tsp salt

Crumble:
1/4 cup butter, cold
1/2 cup flour
1/4 cup brown sugar
1/4 cup granulated sugar

How they come together:
1. Preheat oven to 375º F.
2. Line muffin pan.
3. Cream butter and sugar in a mixing bowl.
4. Beat in egg.
5. Combine flour, baking powder, and salt in a separate bowl.
6. Slowly add milk and flour mix to butter mixture until fully incorporated.
7. Beat until completely combined.
8. Add about 2 Tbsp of batter (or an ice cream scoops worth) to each muffin liner.
9. Load the muffins with strawberries.
10. In a mixing bowl, beat crumble ingredients until it's crumble-y.
11. Sprinkle crumbles over the strawberries.
12. Reduce oven heat to 350º F.
13. Bake muffins for 18-20 minutes.
14. ENJOY!

If you can get your hands on some stellar fresh strawberries I suggest giving these a shot. They're easy to whip up, and a nice little change from your typical Cheerios breakfast.

Recipe Source: Living Better Together, Adapted from All My Recipes

Apple Cinnamon Banana Nut Mini Muffins

I don't want to jinx it, but I think Fall is slowly, slowly, slowly making it's way into our area. The temperatures are finally dipping below 80º. Once the thermostat drops that low I take the opportunity to jump right into the kitchen and get my bake on.

When I was going through my inventory of baking items I noticed an abundance of stockpiled frozen bananas (when bananas start to turn brown I freeze them if I know I'm not immediately going to bake with them). I also saw a collection of apples that needed to be used up.

While piecing together what I had, I also wanted to keep in mind Marcus, his insanely picky palate, and how he'll eat almost anything if you tell him it's a muffin or cupcake.

With all of the aforementioned things combined these mini muffins were born. Because of the use of yogurt and banana they have a bit of a spongy texture, and the apple and banana flavors are complimented really well with the spices.

These didn't last long in our house. After the first bite Marcus was hooked, and each morning Marcus insisted on his muffins for breakfast.

Apple Cinnamon Banana Nut Mini Muffins
Prep time: 20 minutes Cook time: 15 minutes Total: 35 minutes
Yields approximately 20 mini muffins

Muffins:
1/2 cup packed coarsely grated apple (pick your favorite baking apple, I used Braeburn), leave skin on
1/2 cup super-ripe banana (equals out to about one medium banana)
2 Tbsp honey
1 tsp coconut oil (or your favorite healthy oil)
3/4 tsp cinnamon
1/4 tsp allspice
1/8 tsp nutmeg
1 1/4 cup all-purpose flour
3/4 tsp baking soda
3/4 tsp baking powder
1/4 tsp salt
2 large eggs
2 tsp vanilla extract
1/4 cup vanilla and honey Greek yogurt (plain Greek yogurt or milk would also work well)

Streusel topping:
1/4 heaping cup of finely chopped/minced pecans (or walnuts)
2 Tbsp packed brown sugar
2 Tbsp cold butter
2 Tbsp all-purpose flour
1 Tbsp coconut oil (or your favorite oil)
1/4 tsp cinnamon

Preheat oven to 350º
1. Allow cold ingredients (yogurt/milk, eggs) to reach room temperature.
2. Coarsely grate apple (a cheese grate works well), and mash banana.
3. Add both fruits to a skillet, along with coconut oil, honey, cinnamon, allspice, and nutmeg. Stir and sauté on medium heat until tender. Your house will smell divine.
4. Remove fruits and spices mix from stove and allow to cool to room temp.
5. Meanwhile, mince pecans until super fine, and combine nuts with the rest of the streusel ingredients.
6. Mix with a fork or your fingers, and taste as you go to ensure the mixture tastes to your liking.
7. Streusel should be crumbly and buttery.
8. Combine flour, baking soda, baking powder, and salt in a small mixing bowl; stir well to incorporate.
9. In a large bowl whisk together eggs, yogurt, and vanilla. Add the cooled sautéed fruit and spices mixture.
10. Using a sifter (I just used a slotted spoon), slowly sift flour into wet mixture, and combine the two. Stir until just combined.
11. Spoon batter heartily into greased mini muffin tins.
12. Top with desired amount of streusel.
13. Bake for 10-15 minutes. Test with a toothpick in the center of muffins around the 10 minute mark. If toothpick comes out clean, remove muffins from oven; otherwise, test again every few minutes until toothpick comes out clean.
14. Allow to cool and enjoy!

Recipe Inspiration: Peas and Crayons

Pumpkin Muffies // A Panera Copycat // Fall Bucket List

To get myself into the spirit of all things fall I found it absolutely necessary to bake something filled with pumpkin-y goodness. The last time I really got into the pumpkin spirit was TWO years ago. Unacceptable. It was then that I tried my hand at Pumpkin Scones a Starbucks Clone. I thought it only appropriate that I attempt to make yet another autumn cloned treat, this time from Panera.

The first thing I need to stress is how incredibly, unbelievably easy these are to make. Marcus helped me with almost every single step (minus cracking eggs and handling hot baking sheets).

Please note how much these expand (see bottom middle and bottom right pictures)!

Along with being the best little baking helper in all the land, Marcus was totally engaged with the activity from the first measured ingredient to the last baking sheet to come out of the oven.

If you ever make fall goodies, odds are you won't have to make a special grocery run, as you'll likely have every single needed ingredient already on hand.

These were supposed to have been shared with our neighbors and friends. But, the Fall Fairy swooped right into our home and helped herself to these.

Now, may I introduce to you the Panera Pumpkin Muffies Copycat.

Pumpkin Muffies
Yields approximately 15 muffies
Prep time: 10-15 minutes (depending on if you have a little helper in your kitchen, too)
Bake time per cookie sheet: 16 minutes

If you're curious, apparently a "muffie" is a cross between a muffin and a cookie, which perfectly describes these delectable treats.

What You'll Need:  

2 large eggs

1 cup sugar

1/2 cup vegetable oil

1 cup pumpkin puree

1 tsp vanilla extract

2 cups all-purpose flour

1 1/2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1/8 tsp nutmeg

1/4 tsp cloves

Topping:
1/4 cup powdered sugar
1/4 cup light brown sugar

How They Come Together:
1)Preheat oven to 325º. Adjust oven rack to the center position.
2) In a large mixing bowl, beat together eggs and sugar on medium speed until light and fluffy.
3) Stir in oil, pumpkin, and vanilla until combined.
4) In a separate medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
5) Add dry ingredients to wet ingredients and mix on low speed until just blended.
6) Line a baking sheet with parchment paper or silicone liner. Using a large ice cream scooper (3-4 tablespoons), scoop 6 mounds onto the baking sheet, spaced about 2 1/2 inches apart. Give these room to expand. They will double in size while baking.
7) Bake for 8 minutes.
8) Rotate pan and bake an additional 8 minutes, or until a toothpick comes out clean when inserted.
9) Remove from the oven and let cool for 5 minutes before transferring to wire racks to cool completely.
10) When the cookies are completely cool, stir together the powdered sugar and brown sugar.
11) Sift or sprinkle topping evenly atop each cookie. For best results, wait to sprinkle the sugar topping until right before serving. (I found this out the hard way. I sprinkled all the muffies in the evening, and by morning the sugar had totally absorbed into them.)
12) Store in airtight container for up to 4 days.
Source: Seeded at the Table

Make these. Please. They are amazing and they pair delightfully with a cup of coffee (or wine), or a sippy of milk, depending on who you ask.

What has been checked off your Fall Bucket List? 

Desiree // Macke Monologues   Stephanie // Wife Mommy Me   Elizabeth // Chasin' Mason

Be sure to link up with Stephanie, Elizabeth and me, and share (linky below) what you've been up to!

Currently…

-- September 2014 --

Currently I am…

Thinking about :: what we will be for Halloween. Yes, *we*. Since Marcus has been born I've coordinated our Halloween costumes. And I love it. I didn't think I would ever be that mom, but… I am. I've recognized it, acknowledged it, and rather than fight it I'm accepting and embracing it.

2012 - I've called Marcus "monkey" since the day he was born. This only seemed appropriate for his first Halloween.
2013 - the M & M family (Marcus, the Mackes, get the M&M reference?)

Working on :: finding the motivation and skill to make something to hold and display my running bibs and finisher medals. I'd love to do a combination of a few designs below. Now, if someone could assist me with a few power tools that would be super.

Reading :: The Kitchen House by Kathleen Grissom. If you're looking for a great historical fiction book READ THIS! So, so, so good. Many a nights I've lost precious sleep because I can't put it down.

Listening to :: nothing right this second. However, my last Pandora station was 'Kenny Chesney'.

Eating :: at the moment, nothing. But, I could really go for a heaping bowl of ice cream. More specifically, Trader Joe's Cookie Butter ice cream. Hello deliciousness. Haven't had it? Oh my gosh, go get yourself some, right this minute. You'll be thanking me later (much like I have Elizabeth to thank for the oh-so sweet introduction).

Watching :: Chicago Fire. For obvious reasons…

…The plot. Duh. (Is anyone else completely blown away by the fact that Taylor Kinney [the guy on the left] and Lady Gaga are a couple?!)

Wanting :: to be pregnant. There. I said it. It's out there.

Feeling :: pretty pleased with how potty training is going. I haven't wanted to heave myself off a cliff, so I'd consider the whole process pretty successful thus far.

Loving :: these Pumpkin Cinnamon Streusel muffins (thanks for the inspiration, Stephanie). I'm loving even more that there are only three needed ingredients and I could quickly whip them up during nap time.

Thankful for :: these two fellas. They're pretty awesome, and they make my world go 'round.

Thanks Courtney for the great idea to jot down what's going on currently!

What are you up to currently?

Soft and Chewy Granola Bars

My BFF Amy was searching for a healthy breakfast option for her little, Lolo. The requirements for this non-existent vital were foods high in vitamin C, iron, and no unnecessary fluff (i.e. sugars, fats, etc.). After some brainstorming a granola bar was created.

Rarely, ok never, have I ever just thrown something together without an actual recipe. The sheer thought of baking without a recipe is about enough to send me into heart failure. My delight was immeasurable when Amy emailed me the recipe of our combined thoughts, and her efforts. 

Marcus has no problem downing these, which is a small miracle in and of itself. The texture is super soft and spongy, which makes it easy for the little ones to eat them. 

These granola bars are full of flavor and dense, so a little goes quite a ways. But, what I love most about these bars is that I know EXACTLY what is going into Marcus' mouth.

Did I fail to mention how easy they are to make? Whoops. They're ridiculously easy.

Soft and Chewy Granola Bars

2 cups oatmeal (not quick oats)
1 can mandarin oranges, partially drained and mashed
3/4 cup raisins
3/4 cup chopped fruit (I used 1/4 cup blueberries, 1/4 cup strawberries, 1/4 cup cantaloupe)
*1 cup Quinoa flakes
1/3 cup milk
1/3 cup mini semi-sweet chocolate chips (optional)
1/4 cup honey (optional)
1 1/2 tsp cinnamon
2 tsp vanilla

Preheat oven to 350.
Combine all ingredients well.
Press into an 8x8 pan.
Bake for 30-40 minutes, or until edges become golden brown.
Slice into bars.
Store in fridge or freezer (depending on how long you are storing them).

*I was unable to find Quinoa in my hometown so, I simply added another cup of oats.

This is such a versatile recipe and action packed with so many good things. I love that I can switch it up, use almost any fruit, and make it a little different each time I make it.
Yum-o!

ENJOY!

Source: From the kitchen of the BFF, Amy D.

Easiest.Cheese Danish.Ever.

We often associated food with good memories. Cheese Danishes rally up some great memories of when I was very young. As a weekend treat my mom and I would meet up for breakfast with one of the sweetest ladies I'd ever met, Opal. She went to our church, baby-sat me on occasions, and was very much like a grandmother.

When meeting up with Opal we didn't go any place fancy. Our weekly breakfast date was McDonald's. Every four-year old's dream. 

The aroma of hash browns and McMuffins was intoxicating. But, it was the display case that always showcased the raspberry, blueberry, and cheese Danishes that drew me in. Though the raspberry and blueberry Danishes were good I went for the cheese Danishes every time. 

Sweet and sticky, moist yet flaky, and the little slightest bit of tang in the cream cheese was just too good. I can't remember the last time I had a Danish... (Does McDonald's even offer Danishes anymore?)

When Erin posted a recipe on the Easiest Cheese Danishes Ever I was intrigued. I didn't make them right away. In fact, I went back to her post several times, looking at the ingredients, looking at the simple instructions. Finally I couldn't take it any longer. 

The first bite immediately took me back to all those great breakfasts with Opal. 

Easy Cheese Danish

1 can refrigerated crescent rolls 
4 oz cream cheese, softened
1/4 cup sugar
1 Tbsp non-fat Vanilla Greek yogurt (sour cream or plain Greek yogurt also works)
1/2 tsp vanilla extract
2 tsp lemon juice

Glaze:
1/2 cup powdered sugar
4 Tbsp milk
1/2 tsp vanilla extract

Preheat oven to 350ºF.
Prepare a large cookie sheet with parchment paper.
Remove crescent rolls from packaging. DO NOT unroll the crescent rolls. Leave them tightly rolled up.
Slice the roll of crescents into 1/2 inch slices.
Use your fingers to press an indention into the dough. The indention will hold the filling.
To make filling: combine cream cheese, sugar, vanilla, lemon juice and Greek Yogurt with a hand mixer until smooth and creamy.
Spoon 1-2 teaspoons of filling into each crescent roll.
Bake 12-15 minutes or until golden brown.
While crescents are cooking, whisk together the powdered sugar, milk, and vanilla. Add more sugar or more milk to reach desired consistency. Glaze should be runny, but still thick. Pour glaze over the top of each Danish.
Store in an airtight container for up to 3 days (like you'll need to, you'll eat them WAAAY before three days is up.

I had no idea there were two different sizes of crescent rolls. I accidentally grabbed the "large" crescent rolls, but was very pleased with the outcome. In fact, I don't think the "regular" size crescent rolls would have turned out as well.

Even though the dough is from the go-to crescent rolls you won't care. You really won't.
These are easy, good, and dare I say better than those from McDonald's.

Enjoy!

 Source: Lemon Sugar

Crock Pot Breakfast Casserole

Every day Scott and I have the same conversation that goes something like this:
S: "What do you want to do for dinner tonight?" By the way, this usually occurs around 9:00... AM!
Me: "I don't know. What sounds good?"
S: "I don't know. What do you want?"
Me: "Nothing really stands out." Thinking to myself, I just finished breakfast. Dinner is too far away. There are a hundred diapers and two naps between now and dinner.
S: "What's in the house?"
Me: "Not sure. I'll look around and see what I can come up with."

That's pretty much every.single.day. Yesterday was no different. And, I searched the house high and low for something that would be deemed an acceptable meal.

I spotted some frozen hash browns and turkey sausage in the freezer. Those were purchased after eyeballing a crockpot breakfast casserole that sounded too easy, and good, to be true.

*Light bulb moment*

A-ha! Breakfast for dinner. Done and done.

Crock Pot Breakfast Casserole

1 - 30 oz bag frozen hash browns
12-14 oz breakfast sausage (I went with the turkey variety)
12 eggs
8 oz shredded cheddar cheese
8 oz shredded mozzarella cheese
6 green onions
1/2 cup milk
1/2 tsp salt
1/4 tsp pepper

Spray crock pot with non-stick spray. I used a crock pot liner for easier clean up, and just sprayed the liner.
Brown your sausage in a medium skillet.
Slice the green onions.
Place half the hash browns in the bottom of the crock pot.
Top hash browns with half the browned sausage.
Add half the onions and half the cheeses.
Repeat with hash browns, sausage and cheeses.
Whisk eggs, milk, salt and pepper together.
Slowly pour eggs over casserole.
Four hours on high, or 8 hours on low and you're good to go.
Prior to serving sprinkle the remaining green onions on top of the casserole.

This was a great change up in our dinner routine. I loved it, and I'm not generally a breakfast-any-time-of-the-day type person. Scott liked it, but would probably throw a little salsa on his next time.

I'm thinking this would be absolute perfection on Christmas morning!  (Hint, hint Mom!:))

Enjoy!!

Source: Iowa Girl Eats