Crescent Breakfast Sandwiches

Crescent Breakfast Sandwiches

1 can (12 oz) Pillsbury Big & Flaky refrigerated crescent dinner rolls
8 slices of bacon, cooked and crumbled
4 eggs, scrambled, cooked
1/2 cup shredded Cheddar Cheese
1 egg, beaten (optional)
1 tablespoon cracked black pepper (optional)

1. Heat oven to 350F. Unroll dough on work surface; sperate into triangles.
2. Top each triangle with bacon, scrambled egg and cheese. Roll up loosely as directed on can. Place on ungreased cookie sheet; curve into crescent shape. Brush with beaten egg; sprinkle with pepper.
3. Bake 18-20 minutes or until golden brown.

This is a recipe fromm Pillsbury that I found in the grocery store and decided to try out this weekend. It was great! Though here are few little tips that would have helped out or may enhance the recipe:

• Slightly undercook the bacon a bit because it will continue to cook when you bake the crescents; I noticed the pieces that were "really" cooked, were almost too crunchy by the end
• Mix bacon into eggs while they are being scrambled
• Add other items to eggs - peppers, onions, etc.
• Use more cheese than we did - would have been better to have more cheese :-)

I wanted to try freezing a couple of these to see how they are to make ahead and have for breakfast later in the week when short on time - but well, they were too good and we gobbled them up! Maybe next time.

Kevin's Ultimate Potato Gratin

This recipe is Kevin's personal adaptation of a Tyler Florence recipe that immediately became a favorite in our house, and would be a great side with your easter ham or turkey--it's what we'll be having!  Enjoy..

Bacon--use 1/2 to entire package of presliced bacon depending on how much you like bacon--we use turkey bacon

2 Tblspn unsalted butter

4 Garlic cloves, finely chopped

Sea salt and freshly ground black pepper

1/2 bunch fresh chives, finely chopped to 1/4 Cup

2 Pounds Baking Potatoes, unpeeled and thinly sliced (about 1/8" thick, sliced immediatel  before using so they don't turn brown. 

2 1/2 Cups Heavy Cream

2 Cups Grated Parmesan

Preheat oven to 375

Cut bacon into 1/2 inch chunks.  Place a small skillet over medium-low heat and fry the bacon until crisp.  Drain on towels and set aside.  Can be done ahead of time.

Add 1 Tblsp butter to bacon fat in frying pan.  When it has melted, add 1/2 the chopped garlic and give it a quick stir with a wooden spoon to soften.  Add the bacon, season with salt and pepper.  Remove from heat and add most of the chives, reserving a little for garnish.

Generously butter the bottom and sides of a 9 x 13 " casserole dish.  In a large bowl combine potatoes, 1 1/2 cups of cream, 1 cup of parmesan and remaining garlic.  Season with salt and pepper.  Using your hands, place a layer of potato mixture in casserole.  Sprinkle with parmesan, then bacon and repeat layers until mixture and bacon  gone, ending with some bacon on top.  Pour remaining 1 cup of cream over top and sprinkle with a bit more parmesan.  Cover with foil and bake for 1 hour.  Remove foil and bake for 30 minutes more to brown.  Let rest for 10 minutes before serving.  Garnish with remaining chives.