Croissant Breakfast Casserole ****

I have made this one nearly every Christmas morning since the first time I tried it back in 2007.  That's how much we love it.  It's become a tradition for us.  I do always change it up with the additions that I've noted, but that's mainly because I want to make it stretch further.  It's still basically the same as the original recipe (except for the added sausage and green pepper), so I keep it under Dottie's name.  She's the brilliant mind behind this one.  Our Christmas mornings wouldn't be the same without it!  Oh, and the last few times around, I've used Egg Beaters instead of eggs, since I almost always have some that need to be used up.  No difference at all, other than having to cook it for the full 60 minutes.  But the taste is still wonderful!  Just as proof of how great it is, I've been making it for 9 years now, and we're still every bit as excited to dig into it as we were the first time. :-)

CROISSANT BREAKFAST CASSEROLE
This is a no fail recipe! Easy for the beginner cook, and looks very elegant. Can be doubled and tripled with no problem! Cook time does not take into consideration overnight sitting time, so plan ahead!!
Recipe By: Dottie (hokiesmom) ~ with additions by Amy (luckymommyto2boys)

4 plain croissants (I used 6)
1 tablespoon butter
2 cups sliced fresh mushrooms
¼ cup sliced green onions
4 eggs (I used 6)
1 cup milk (I used 1 ½)
1 cup shredded Swiss cheese (I omitted)
1 cup shredded mozzarella cheese (I used 2 cups)
¼ cup parmesan cheese
1 lb sausage
1 green pepper, sliced

1. Split croissants in half and place bottoms cut side up in one layer in a rectangular casserole. (Brown sausage).
2. Melt butter in a fry pan.
3. Sauté mushrooms and green onion (and green pepper) until tender and liquid has evaporated.
4. Set aside.
5. Beat together eggs and milk.
6. Pour half over croissants, layer mushroom mixture, sausage, and cheeses on top, then pour over remaining liquid.
7. Position croissant tops over the bottoms, cut side down.
8. Let stand overnight in the refrigerator.
9. Bake at 350*F for 25 to 30 minutes (It took mine about 50-60 minutes) or until set.
10. Cover with foil if browns too quickly.

Biscuits and Gravy with Sausage and Egg Breakfast Casserole ****

Oh.my.word.  This was good.  I mean, what could be bad about it, ya know?  Eggs, biscuits, gravy, sausage...  What could possibly go wrong?  It was great, though.  Thanks to my dog, I was up super early this morning, so it was the perfect time to throw this together.  You could honestly get so much of it prepared the night before and then just combine it and throw it in the oven the next morning.  I made a few little adjustments, but nothing that would alter the end result.  I subbed the frozen sausage crumbles, Egg Beaters, and canned sausage gravy (2 cans).  It was crazy good.  I did have to cook mine for about 50 minutes, but other than that, it was perfect!  An awesome comfort breakfast for a cool fall morning!

BISCUITS AND GRAVY WITH SAUSAGE AND EGG BREAKFAST CASSEROLE

(luckymommyto2boys ~ Amy ~ ScatteredThoughtsofaCraftyMom)

12 ounces of buttermilk biscuit dough (we used Grands, which are slightly bigger)

6 eggs

1 (2 3/4 ounce) package peppered gravy mix (makes 2 cups)

1 lb sausage, any flavor

1 cup cheese, shredded

1/2 cup milk

salt and pepper to taste

Preheat oven to 350. Grease a 13×9 pan

Brown the sausage in skillet and drain thoroughly.

Cut biscuit dough into 1″ pieces, and line the bottom of the pan.

Layer cooked sausage over the biscuit pieces,

Layer shredded cheese over sausage.

Whisk eggs and milk, add salt and pepper and pour over biscuit/layers.

Make gravy according to instructions, and pour over everything.

Bake for 30-45 minutes, or until eggs and biscuits are cooked through.

Serve warm (leftovers are excellent too!)

Little Smokies Croissant Breakfast Casserole ***

It was pretty obvious from the title that I would love this recipe.  I mean, with Little Smokies and croissants, how could you go wrong?  I was right, though.  This thing was awesome.  I did have to go for the full 50 minutes, just to make sure the eggs thickened up enough.  As usual, I subbed Egg Beaters for the eggs.  I'm wondering how it would be with the Southwestern Egg Beaters.  Might have to try that next time.  I did leave out the Dijon and the onion powder.  I never can get into those flavors with pork in general, but the idea of them in a breakfast food makes me kind of gag.  Honestly, even if I liked the flavors, I doubt I would want them in something like this.  Eggs are so good on their own (to me, anyway), and once you add in the croissants and Smokies, the flavor just get even more spectacular.  I would be afraid that the mustard and onion flavor would jsut take too much attention from all the other yummy goodness.  But all of that aside, we loved this bad boy.  Not to mention how much I love being able to throw it together the night before.  My oven has a timer that allows me to set it to come on and preheat at a specific time.  So I set it early, got up and popped that bad boy in the oven, and went back to bed for 50 minutes.  Perfect!

LITTLE SMOKIES CROISSANT BREAKFAST CASSEROLE

(luckymommyto2boys ~ Amy ~ PlainChicken)

1 (14-oz) package Little Smokies

1 (10 to 13-oz) package mini croissants

2 cup shredded cheddar cheese

1/2 tsp onion powder

2 tsp Dijon mustard

3 cups milk

1 cup heavy cream

5 eggs

Chop little Smokies and mini croissants into bite-sized pieces. Toss together little Smokies, croissants and cheddar cheese. Pour into a lightly greased 9x13-inch pan.

Whisk together milk, heavy cream, onion powder, Dijon mustard and eggs. Pour over croissant mixture. Cover and refrigerate 8 hours.

Preheat oven to 350 degrees. Uncover casserole. Bake 45 to 50 minutes or until golden brown. Let stand 10 minutes before serving.

Overnight Sausage, Egg, and Biscuit Bake ***

This was really good.  I didn't see the part about the overnight thing until the next morning, so I just made it fresh and popped it in the oven.  I'll definitely try it overnight next time.  I couldn't find the sausage crumbles at our store (very rarely can, unfortunately), and I was too lazy to actually cook the sausage myself.  I had some of the real bacon pieces, so I just used them instead.  It reminded me a lot of the Bacon-Cheese Pull-Aparts, but I think I preferred the additional eggs in this one.  I'll definitely be making this again, since it's such a simple and filling breakfast for school mornings!

OVERNIGHT SAUSAGE, EGG AND BISCUIT BAKE
(luckymommyto2boys ~ Amy ~ MessForLess)

16 oz container of biscuits
6 eggs
1/2 cup milk
1-1/2 cups of shredded cheddar/jack mix
2 cups cut up breakfast sausage
Salt and pepper to taste

Preheat oven to 350 degrees and spray a 9x13 casserole dish with cooking spray.
Open up a package of biscuits and cut each into 6 pieces.
Spread cut biscuits in the bottom of the greased casserole dish.
Cook breakfast sausage according to package directions. Cut into bite sized pieces and spread over top of biscuits.
Sprinkle 1/2 cup of shredded cheese over the sausage.
Beat 6 eggs with milk and pour over the biscuits and sausage.
Sprinkle remaining cheese over the top and add a shake of salt and pepper.
Bake at 350 degrees for 30-35 minutes until the eggs are set.
(Once you pour the eggs and cheese on top, you can bake it or place it in the refrigerator overnight and bake it the next morning.)

Crock Pot Apple Dump Cake **

I decided to do this one for breakfast, since it was basically just muffin mix and apples anyway.  Unfortunately, I have to give this two stars, even though I'd really prefer to give it three.  One kid loved it.  The oldest said it "tastes weird, but okay... I guess."  He then decided to go with a bowl of cereal instead.  Personally, I thought it was great.  But since I have to do my ratings on how the family digs it...   It's basically just an apple crumb cake, but I loved that I could start breakfast before bed and have it ready first thing in the morning.  Not to mention how amazing the house smelled when we crawled out of bed!

CROCK POT APPLE DUMP CAKE

(luckymommyto2boys ~ Amy ~ TheCountryCook)

2 (7 oz.) packets Martha White Apple Cinnamon (or Apple Cider) muffin mix

2 cans apple pie filling

1 stick (1/2 cup) butter, melted

Lightly spray a 4-6 quart slow cooker (crock pot) with non-stick cooking spray.

Pour in two cans of apple pie filling.

Evenly sprinkle two packets of muffin mix on top of the apple pie filling. Pour melted butter over entire muffin mix. Note: the butter won't cover all the dry muffin mix.

Cover and cook on low or 3-5 hours.

You want the top to be golden brown and the apple pie filling should be bubbling up from underneath. 

Serve warm with a big scoop of vanilla ice cream!

Egg Sausage and Spinach Casserole **

I actually made this one back in the spring, but I never got around to posting it.  I've since lost the picture that I took of mine.  It was basically the same as the one from the original posting, so I'm including that below.  Just know that the pic is from her meal, not mine.

I enjoyed this one, but sadly, the rest of the family did not.  I did add mushrooms to ours, but considering that we all adore spinach and mushrooms, I don't see how that could have affected the final result.  I would still like to try it again, though, just in case.  I figure I've waited long enough now that they probably won't even remember the first time. ;-)  I think I might go ahead and use the full-egg Egg Beaters, though, just to kind of *beef* it up a bit.

Photo from LaurenKellyNutrition.com

EGG SAUSAGE AND SPINACH CASSEROLE
(luckymommyto2boys ~ Amy ~ LaurenKellyNutrition)

12 egg whites or 1 box of egg whites or combination of whole eggs and egg whites, whatever you prefer
1 package of lean turkey breakfast sausage
2 cups of baby spinach
1/4 cup shredded mexican cheese blend or whatever cheese you like

Spray casserole dish with cooking spray to prevent sticking.
Preheat oven to 350 degrees.
Place baby spinach (or whatever vegetables you like) on the bottom of casserole dish.  Next layer with sliced sausage and sprinkle shredded cheese on top.
Pour egg whites on top and bake for 35 minutes until completely cooked ( I do not like wet eggs AT ALL!)
ENJOY!!  Makes 6 servings.  Cut into 6 equal servings immediately so you aren’t tempted to eat more than the correct portion.

Ham and Cheddar Waffle Pockets ***

This one was inspired by the Pizza Waffles on Pillsbury's website.  I thought they'd be perfect as a breakfast food, though, so I actually never even opened the recipe link and just went with my gut.  It's not like it was a complicated idea anyway, lol.

Long story short, the kids loved them.  Hubby and I weren't eating breakfast, so we never tried them.  They smelled amazing, though.  The kids have already requested that we have them again this week!  I love when something so simple turns out so well.

HAM AND CHEDDAR WAFFLE POCKETS
(luckymommyto2boys ~ Amy ~ inspired by Pillsbury)

1 can (16.3 oz) Pillsbury Grands Flaky Layers biscuits
1/2 cup shredded cheddar
8 slices deli-thin honey ham

Spray waffle maker with cooking spray; heat waffle maker.
Separate dough into 8 biscuits. Cut slit on 1 side of each biscuit, forming a deep pocket. Place 1 slice of folded ham into each pocket. Top with a large pinch of cheese. Press dough around edge to seal each biscuit.
Place 1 biscuit on center of waffle maker. Close lid; cook 3 minutes or until waffle is golden brown. Repeat with remaining filled biscuits.

Tater Tot Breakfast Casserole ***

I say this every time, but I'm going to say it again.  Anything with "tater tot" in the name is a recipe that I am almost definitely going to have to try immediately.  This one was no different.  I jumped right on it, as soon as I came across it on Pinterest.  It's hard to find good breakfast casseroles, and as simple as this one is, it actually tastes pretty good.  I used Egg Beaters, since I had some to use up.  I'll absolutely do that again.  Super simple!  I think it would be great to use it as a jumping off point for adding veggies.  I'd love to try it with ham and mushrooms and green peppers.  The kids and hubs loved it.  We were leaving town that afternoon, so I took the leftovers to my parents.  They loved it too.  I'll definitely be making it again!

TATER TOT BREAKFAST CASSEROLE
(luckymommyto2boys ~ Amy ~ MessForLess)

6 eggs
2 packages of 10 oz sausage links
1 cup milk
16 oz Tater tots
2 1/2 cups shredded cheese
1/2 teaspoon of salt
1/2 teaspoon of pepper

Preheat oven to 350 degrees. Grease a 9x13 casserole dish. Brown sausage according to package directions and cut into bite-sized pieces. Spread cooked and cut sausage onto greased casserole dish.
In a large bowl, beat together milk, eggs, salt and pepper. Cover the sausage in the casserole dish with the egg mixture.
Cover with one cup of cheese. If you will be serving this the next morning like I did, cover and refrigerate at this point. You will be performing the next steps in the morning.
Spread 16 oz of tater tots on top of the cheese.
Add the remainder of the cheese on top.
Bake for 40 minutes at 350 degrees.

McMuffin Casserole ****

I've made this so many times over the past year, and it still gets requested regularly.  This past year, it was even requested as our Christmas morning breakfast, which is kind of a big deal for us.  Only the good recipes make it to that point, lol.  It's just so easy and so good.  Hubby normally can't stand English muffins, but even he loves this one.  The recipe below is with my updated amounts.  The original recipe is in the link under the title.  I've kept all of the ingredients as-is, but I like making it in a 9x13.  Plus, all of our English muffin packs come in 6, not 4.  Seems silly not to just use them all.  I can usually squeeze breakfast for all four of us one morning, plus breakfast for just the kids a second morning, out of one pan.  So perfect.  I just use plain semi-thinly-sliced ham in ours, though.  This time around, I used Egg Beaters instead of eggs.  Still just as good!  Now I'm wishing I had the stuff to make this again tomorrow morning. :-)

MCMUFFIN CASSEROLE
(luckymommyto2boys ~ Amy ~ PlainChicken)

6 English muffins, split
9 oz Canadian bacon
1-1/2 cups cheddar cheese
6 eggs
1-3/4 cup milk
salt
pepper

Grease a 9"x13" square baking dish. Cube English muffins and chop Canadian bacon. Add half of the cubed English muffins in a single layer. Top with half of the Canadian bacon and 1/2 cup of the cheese. Layer the remaining English muffins and Canadian bacon and 1/2 cup more cheese.
Whisk together the eggs, milk, salt, and pepper in a medium bowl until combined. Pour the egg mixture evenly over the casserole. Wrap the baking dish with plastic wrap and place in refrigerator for at least 1 hour, or up to 1 day.
Bake at 325 degrees 45 to 50 minutes.
Serves 6.
**luckymommy/Amy's notes: I use Egg Beaters and regular sliced deli ham.

Previous reviews:
7/29/14 ~ We loved this!  Hubby had already left for work, so he didn't get to try it yet.  The kids and I thought it was amazing, though.  I'm normally not a huge fan of overnight casseroles that use bread as the base, since it always ends up so soggy.  However, on this one, the English muffins hold together beautifully, and there's none of that mushy, undercooked eggy feeling to it.  It's a breeze to throw together, too.  I will definitely be making this again.

No Name Cookies (Energy Bites) ****

We love these things!  I've been making them for a few years now, and they're always a huge hit with the kids.  The OP was a member on BabyCenter (this was back in 2008, I think), and she posted the recipe, saying that she could never think of a name for them.  Hence, the name "No Name Cookies," lol.

This time, I used natural peanut butter, and I couldn't tell any difference at all.  They're so easy to make, and I love that you can throw them into the freezer until you're ready to eat them.  That at least keeps me from eating them all in one sitting.  ;-)

NO NAME COOKIES (ENERGY BITES)
(ihave3cute1s ~ Emily)

1 cup peanut butter
1 cup honey
3 cups of Old Fashion Oats
1/2 cups ground flax seed
1 cup chocolate chips
1 cup of your favorite nuts (optional)

Mix peanut butter and honey until smooth.
Gradually mix in oats.  Add flax seed, chocolate chips, and nuts, and stir until well combined.
Refrigerate for 30 minutes then wet hands (so it does not stick to your hands) and roll into balls. You can serve or eat right then but this is what I did. I put them on a cookie sheet covered and put in the fridge over night. The next day put them in a bag and put in freezer. You can eat them frozen or pop them in the microwave for 15 seconds.
*Emily's notes: They are soooo yummy. My sisters kids take one for lunch. In the morning she puts one in a container and by lunch it is good and soft to eat. ENJOY

Bacon-Cheese Pull-Aparts ****

We love these each time I make them.  They're super simple to throw together in the mornings, and the kids always immediately request to have them again.  I still haven't tried doubling it, since I can never remember when I'm doing my grocery shopping.  But with just the two boys eating, it gives me two mornings of breakfast for them.  Doubling would easily give two breakfasts for all four of us.  It's not super cheesy or super eggy, but it's the perfect combo of the two.

BACON-CHEESE PULL-APARTS

(luckymommyto2boys ~ Amy ~ Pillsbury)

1 egg

2 tbsp milk

1 (16.3-oz.) can Pillsbury Grands! Flaky Layers Refrigerated Original Biscuits

1 (2.1-oz.) pkg. precooked bacon, cut into 1/2-inch pieces

3 oz. (3/4 cup) shredded Cheddar cheese

1/4 cup finely chopped green onions (4 medium)

Heat oven to 350*F. Spray 11x7- or 12x8-inch (2-quart) glass baking dish with cooking spray. In large bowl, beat egg and milk with wire whisk until smooth.

Separate dough into 8 biscuits; cut each into quarters. Gently stir biscuit pieces into egg mixture to coat evenly. Fold in bacon, cheese and onions. Spoon mixture into sprayed dish; arrange biscuit pieces in single layer.

Bake at 350*F for 23 to 28 minutes or until golden brown. Cut into squares.
*Amy's notes: I left out the green onions and used a round glass pie dish.  Next time, I want to double and try in a 9x13 pan.

Previous reviews:
12/24/13 ~ These are pure heaven.  I did mine in a round glass pie dish, since I don't have the sizes suggested in the original recipe.  They came out perfectly at 23 minutes.  Next time, I'm going to double it and put it in a 9x13.  I'd love to see if leftovers (assuming there were any, lol) would reheat successfully for breakfasts through the week.  I did leave out the green onions, since I thought the flavors would be perfect without them.  Plus, the kids are not big fans of onions in breakfast food.  I also just noticed that it says to cut into squares.  I just pulled them apart at the seams.  I think the square thing wouldn't spread the flavors out right, for some reason.
We all fell in love at first bite, though.  The biscuits cook completely, so it's not like they're soggy and eggy or anything (one of my original fears).  It's an unbelievably easy recipe, so the kids can help throw it together (a concern for us right now, since both kids are getting big into helping in the kitchen).  This is definitely a winner.  I could happily eat it every Saturday morning for the rest of my life. ;-)

PB&J Spirals ***

There really wasn't any risk on this one for us.  The kids love the Peanut Butter Chocolate Chip Crescents, and they love PB&J.  There was no doubt in my mind that they'd love these as well.  I skipped adding the peanuts, since I knew they wouldn't care for that.  I also skipped the powdered sugar.  Seemed to be a little bit of sweetness overkill in my mind.  I did half with grape jelly (the 11-year-old's favorite) and half with strawberry jelly (the 9-year-old's favorite), so it was pretty handy to be able to swap it up for their preferences.  I'd love to try the bananas and PB and honey that she mentions.  I'll have to do that one soon.  The jelly stuck to the pan and kind of ruined the prettiness of the crescents, so next time, I think I'll put a little bit of cooking spray on there.  But they were definite winners for us.

PB&J SPIRALS
(luckymommyto2boys ~ Amy ~ MomsCrazyCooking)
Taste of Home Grand Prize Winners Cookbook 2010

1 tube refrigerated crescent rolls
8 tsp creamy peanut butter
8 tsp grape jelly (or whatever your favorite kind may be)
1/4 cup unsalted peanuts
2 tbsp confectioner's sugar

Optional: We did some with bananas, peanut butter and honey. (these were equally good)
Unroll the dough and separate into triangles. Spread 1 tsp of peanut butter and 1 tsp jelly on the wide side of triangle; sprinkle with peanuts. Roll them up in crescent shape and place on a baking sheet. Bake at 375 for 11 -13 minutes or until lightly browned. Dust with confectioner's sugar. Serve Warm.

Baked Egg Cups ****

I try to make these once a month or so, since the boys (including hubby, lol) love them so much.  This time around, I tried them with Egg Beaters.  Still winners.  I made half of them with the southwestern-style egg beaters, and hubby and the 11-year-old actually said they preferred the flavor addition.  The 9-year-old is still loyal to the standard, though.  The Egg Beaters make them even healthier plus super duper simple.  You can get by with less egg in each cup that way too.  This will be my favorite way to cook them from now on!

Photo from The Simple Delights

BAKED EGG CUPS
(luckymommyto2boys ~ Amy ~ via TheSimpleDelights)

12 Eggs
12 thin slices of deli ham (round)
1/2 Cup of your favorite cheese, shredded
1/2 Cup diced scallions
Fresh cracked Sea Salt and Pepper

Preheat the oven to 400.  Spray a muffin tin with cooking spray.  Lay a piece of ham in each hole creating a little ham cup.  Crack one egg into each hole and sprinkle with salt and pepper.
Bake the eggs for about 12 minutes…until the white is firm and the yolk is still nice and runny.
Carefully remove each egg from the muffin tin and top with grated cheese and scallions.  Serve hot!  Yield: 12

Previous reviews:
7/17/12 ~ My kids adore these.  It's a constant battle with them to find something they both will eat and enjoy for school morning breakfasts.  This one absolutely fits the bill.  The 6-year-old looked into the oven when he got up and immediately said, "Yay! You made my favorite!"  Plus, according to the original poster's calculations, each cup is only 100 calories.  Woo hoo!  Mine were probably a little more, since I used a cheddar cheese blend, but it's probably not too much more, considering how little you use on each one.  I normally cook mine for about 15 minutes, to give the yolk time to firm up enough not to be runny (and therefore messy), but it still allows them to have the over-easy taste to them.  Score!

Slow Cooker Baked Sliced Apples (Semi-Clean) ****

I am nearly speechless at how wonderful this was.  My monkeys were licking their plates.  They loved it.  It's not truly a "clean" recipe, since it has the margarine, but you could make it one by subbing olive oil.  It wouldn't be as good, lol, but it would still have great flavor.  I chose to go with organic butter, and it worked fine for me.  Since my crock is a 6-qt, I was afraid that it would burn easily.  I went ahead and used 6 medium Fuji apples (absolute perfection in this recipe) and doubled everything else.  I'm trying to get away from Splenda, so I went with Stevia instead.  I couldn't find unsweetened apple juice, so I used some that had the least amount of sugar I could find and was all-natural.  I don't have butter-flavored cooking spray, so I just used my olive oil spray.  Oh, and I used Craisins in place of the raisins, just because I really can't stand raisins in stuff.  I think that's about all of my changes, lol.  Seriously, though, this was some dynamite stuff.  It would be spectacular with a little scoop of vanilla ice cream on top!  

SLOW COOKER BAKED SLICED APPLES (SEMI-CLEAN)

(luckymommyto2boys ~ Amy ~ GetCrocked)

3-1/2 cups apples, (cored, peeled, and thickly sliced)

1/4 cups raisins (seedless)

1/4 cups Splenda granular

1-1/2 teaspoons apple pie spice

2 tablespoons apple juice, unsweetened

1 tablespoon margarine

Spray a slow cooker container with butter-flavored cooking spray.

Combine apples and raisins in crock.

Add Splenda, apple pie spice, and apple juice.

Mix well.

Dot top with margarine.

Cover. Cook on Low for 4-6 hours.

*luckymommy/Amy's notes: I used 6 medium Fuji apples and doubled everything else.  I also subbed Stevia for the Splenda and Craisins for the raisins.  

Overnight Ham and Cheese Breakfast Enchiladas ***

These were a hit yet again.  I still subbed unsweetened almond milk for the half-and-half.  It tastes better that way, in my opinion.  I forgot that I wanted to use green peppers this time, and I ended up doing the onions again.  I'm just not a fan of the ham/onion flavor combo, though.  That's absolutely nothing against this recipe, because I absolutely adore it.  I just need to remember to leave out the onions.  I'm thinking ham and mushrooms would be a tasty idea as well.  I'm going to change it up some next week.  Still a keeper for us, and they reheat beautifully in the microwave.  I did leave out the salt this time, and it was perfect.  I don't see any need at all for the salt, since you have the salt from the ham.  Anyway, I'm already looking forward to trying them again next week. :-)

OVERNIGHT HAM AND CHEESE BREAKFAST ENCHILADAS
(luckymommyto2boys ~ Amy ~ TheGirlWhoAteEverything)

2 cups cubed and cooked ham
1/2 cup chopped green onions
2 1/2 cups shredded cheddar cheese, divided
10 flour tortillas (6-8 inches)
1 1/4 cup half-and-half
4 whole eggs
1/2 teaspoon salt
1 tablespoon flour
salsa, sour cream, and additional green onions for serving

In a medium bowl stir together ham, green onions and 2 cups of cheese (save the remaining 1/2 cup for later). Spray a 9x13 inch baking dish with cooking spray. Use a 1/3-cup measuring cup to scoop out cheese mixture onto a tortilla. Roll up tortilla and place seam side down in the baking dish. Roll up all tortillas and place them into the baking dish with the sides touching.
Whisk together half-and-half, eggs, salt, and flour. Pour over tortillas. Cover and refrigerate overnight.
In the morning, preheat oven to 350*. Bake for 30-40 minutes. Remove and sprinkle remaining 1/2 cup of cheese over enchiladas. Bake for 10 more minutes or until tops are golden brown and the egg mixture is set.
Serve with salsa, sour cream, and additional green onions.
*Amy's notes: I leave out the salt and sub almond milk for the half-and-half.

Previous reviews:
4/10/13 ~ These were actually pretty good, and they took less than 5 minutes to throw together, since I used presliced onions.  I subbed almond milk for the half-and-half, and I would absolutely do that again.  Worked beautifully.  My only complaint was that it was a bit too salty.  There's honestly no need for the salt when you're using ham.  I'm going to leave it out next time.  I'm also thinking of subbing green peppers for the green onions, since that just sounds good to me for some reason.  I loved that I got to throw it together after supper last night and then throw it in the oven this morning while I was still in my zombie state.  I normally dread mornings, and this made it just a little bit easier.  :-)

7-Up Biscuits ***

This recipe has been posted and shared on Facebook a million times.  My mom actually made it first, and she told me I had to make it ASAP.  The original recipe was missing a lot of stuff, so I made some changes and additions before posting it on my blog.  The original recipe can be found here. The recipe below is my interpretation. 

We loved it.  It really is unbelievably easy.  It's nothing extra special, but it's a quick, easy, and no-fail way to throw together some biscuits.  I got just shy of two dozen biscuits out of the recipe, but I made mine kind of large.  They'll make nice sausage biscuits tomorrow morning.  :-)

7-UP BISCUITS
(luckymommyto2boys ~ Amy ~ inspired by Facebook recipe)

1/4 cup butter
4 cups Bisquick
1 cup 7-Up
1 cup sour cream

Preheat oven to 425. Put butter in 9x13 casserole dish and place in oven until melted.  Mix together Bisquick, 7-Up, and sour cream.  Get hands a little wet, and roll dough into balls (I like them the size of a medium plum).  Drop 12 biscuits into dish, and bake in oven for 10 minutes, or until tops are slightly browned.

Muffins in a Waffle Maker ****

This isn't a recipe as much as a suggestion.  A brilliant suggestion.  I love muffins, but I normally have to make them the night before.  Once we wait for the oven to preheat and then the muffins to actually cook, there's just not time to make them in the morning before school and work.  I used the Reese's Peanut Butter Cup muffin mix, and I got seven waffles out of the box.  I probably could have used a little less mix in some and gotten eight out of it.  I will most definitely be doing this again!

Photo courtesy of The Whitlock Family via Pinterest

Cake Mix Pumpkin Muffins **

These are definitely not pretty muffins, but they had a decent flavor.  They had a slight doughy taste to them, even though they were completely cooked.  I used a sugar-free yellow cake mix.  It was sweet enough, but in my opinion, the pumpkin flavor was kind of lost in there.  I think I might try it with a little bit of cinnamon next time.  The kids liked them, and they were beyond easy.  Those were my main concerns, so it all worked out.  :)

CAKE MIX PUMPKIN MUFFINS
(luckymommyto2boys ~ Amy ~ via Sweet Verbena)

One Cake mix- OP used yellow
1 -15 ounce can 100% pumpkin- puree, not pumpkin pie filling

Preheat oven to 350. Mix ingredients. Pour into muffin tins and bake for 20-25 minutes.
Add a dusting of powdered sugar, or better yet some homemade cream cheese frosting for added awesomeness.  Makes 12 large muffins.
Note: Batter will be extremely thick.

Peanut Butter Chocolate Chip Crescents ****

The kids absolutely adored these things!  The 8-year-old says they were "to die for yummy."  I didn't bother drizzling with the chocolate syrup, and I just use regular milk chocolate chips, since that's what I had.  So stinking easy to throw together in the morning last minute!  I love it!

PEANUT BUTTER CHOCOLATE CHIP CRESCENTS
Amy (amylz)

1 tube of crescent rolls
peanut butter
mini chocolate chips
chocolate syrup

Begin by unrolling crescent rolls and spreading peanut butter over each. Older kids can use a butter knife to do this. For younger kids, I would offer the backside of a spoon to spread the peanut butter. Sprinkle mini chocolate chips over top of peanut butter. Starting with the fat end of the crescent, roll up each triangle. Place on a baking sheet and bake at 375 degrees for 11-13 minutes. Top with chocolate syrup and enjoy!

Busy Mom Puffins (Pancake Muffins) ***

True to the title, I was an extremely busy mom this morning, so I didn't get to take a picture of this one.  They were actually pretty good, though.  I sprinkled them with the "real bacon pieces" that you get in a bag, because I let the kids eat our blueberries for dessert.  :)  We really enjoyed them, but they really stuck to the muffin tin liners I used.  I had some that were foil and some that were paper.  The foil ones did much better.  I'm thinking you could add a bit more pancake mix to it.  Either that, or maybe cook them 17-20 minutes, to make them less mushy.  My kids really liked them, though.  I'd make them again.

BUSY MOM PUFFINS (PANCAKE MUFFINS)
(via Pinterest)

1 cup pancake mix
2/3 cup water
1/2 cup syrup
Toppings, as desired

Preheat oven to 350, mix pancake mix, water, syrup. Mix together, pour in greased muffin pan. Top with banana, blueberries, chocolate chips, pecans, sausage, bacon….etc. Bake for 12-14 minutes and serve. Easy, fast, delicious, and no syrupy mess!!