Nana Michelle Aloha Recipes Morning Breakfast Bake

Nana Michelle Aloha Recipes Morning Breakfast Bake

This was created when I needed to make something for my daughter for breakfast to take to her at her workplace. I basically looked at what I had in my kitchen and created it kind of like French toast style with the egg mixture. The finished product was so delicious that I had to write it down before I forgot what I did when I was making it. This is now a keeper and that is how the recipes end up written in the old pink cookbook here at Nana Michelle’s house. I hope you enjoy this as much as we did.

 

Ingredients:

Two refrigerated rolls of Croissant

 Dough

4 large eggs (or one egg per person)

3 tbsp. of minced sweet onion

1 tsp. Cinnamon

1/2 tsp. Vanilla Extract

1/2 – 1 cup of Baby Spinach leaves (break them gently into the desired size by hand)

1 cup of shredded Smoky Cheddar Cheese

Bacon as many slices as your heart desires

 

Directions:

1. Open up the Croissant Dough and spread it evenly over the bottom of your baking pan.

2. Mix the eggs with the onion, cinnamon and vanilla extract.

3. Place the egg mixture in a skillet and cook it like you are making an omelet but don’t flip it over. Put the partially cooked omelet on top of the Croissant Layer in the baking pan and evenly distribute it over the dough.

4. Top the egg layer with the Baby Spinach leaves.

5. Top the Spinach layer with the shredded Smokey Cheddar Cheese

6. Place the second roll of the Croissant Dough over the Cheese layer making sure that everything is covered and that the dough is even distributed over the baking pan.

7. Take your almost fully cooked bacon and drain it of most of the bacon grease and then layer it on the top of the Croissant Dough so that the top is pretty much completely covered with the bacon.

8. Place the Breakfast Bake in a 350 degree (F) preheated oven for about 30 minutes. I started checking the center of the Breakfast Bake at the 20 minute mark. Once the knife comes out clean when you have stuck it in the middle of the Croissant Dough the Breakfast Bake is done.

9. Take the fully cooked Breakfast Bake out of the oven and let it set for at least 5 minutes before slicing into it.

 

 

 

There is Croissant dough on the bottom with eggs scrambled with sweet onions, cinnamon and vanilla mixed in the eggs, the next layer is baby spinach leaves and then topped with shredded smoky cheddar cheese. I topped the egg, spinach cheese mixture off with another layer of the Croissant dough and then put almost cooked and fully drained bacon on top and it is now in the oven on 350 degrees (F). I will check it in 10 minutes to see if the eggs are solid and when they are I will remove it from the oven and let it cool before serving.

 

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