January: Breakfast for Dinner

Main Dish:  Egg & Cheese Souffles

Ingredients (Serves 2):

  • 4 eggs
  • 1 tablespoon of milk or half &  half
  • 1 tablespoon of heavy cream
  • 1/4 c of shredded Swiss cheese
  • 1 tablespoon of Parmesan cheese
  • 1/4 teaspoon of salt
  • black pepper to taste (optional)

*Feel free to add cooked bacon, turkey bacon, veggies, etc. to the mixture*

Pre-heat oven to 375 degrees. Mix the 4 eggs, milk and heavy cream. Add the swiss cheese, parmesan cheese, salt, pepper and blend thoroughly. Either microwave at 30 second intervals or cook on stove top until a sort of runny scrambled egg consistency. Remove from heat.

Unroll the crescent roll and pinch 2 triangles together and place into a 4 inch greased ramekins. Repeat on all ramekins.
Fill the ramekins with equal amounts of egg mixture. Fold over the overhanging crescent roll and pinch together so that the egg is covered by crescent.   Bake 25 to 30 minutes or until dough is brown and crusty. Cool 5 minutes and enjoy!

February: Happy Mardi Gras!

We celebrated Mardi Gras a little early this year with a New Orleans themed meal tonight!  We had a small group, with a few girls out of town or who forgot we changed the night 🙂  but still enjoyed too much yummy food, watching the Olympics, and wedding talk with Trish.  Check out the Recipes tab for what we ate tonight!! xoxo

Honey Jalapeno Cornbread: brought by Laura- see recipe under the Sides tab, or here