I often love the feeling of getting up early in the morning before anyone else is even making a peep. Those first couple of minutes when the alarm goes off are tough, no doubt, but once I get moving I rarely ever regret it. If it’s a holiday, or a weekend when we have company, I may very well get a little breakfast going in the slow cooker. This casserole is always a favorite or this omelet was also a big hit. Did you know you can even make pancakes in the slow cooker? But since every morning can’t be as leisurely as those I like to have other breakfast options that are just as easily made but can be on the table in minutes.
I love any kind of meals that I can make up ahead of time and freeze. The reality of most mornings in our house is that I end up dragging myself out of bed early because getting up before everyone else is typically my only chance to get in a workout or a run. By 6:30am the chaos usually begins and we are off and running on our morning routine.
I’ve mentioned before that making breakfast is not high on my list of cooking priorities. But, alas the children keep waking up hungry and I’d rather them have something other than cereal whenever possible. (Cereal is great too, I just like to get some good protein in their bellies before school). That’s why breakfasts like Sneaky Veggie Breakfast Bites and these Crescent Breakfast Puffs are great. Make them up ahead of time and pop them in the freezer. They heat up in seconds and bigger kids can handle the microwave themselves!
I just use a can of crescent rolls which makes even easier work of getting these assembled. Whip up eggs with some cheese and herbs and bake away! Easily add some veggies, sausage, bacon or any other favorite breakfast add ins!
- 1 can (of 8) crescent rolls
- 6 eggs
- 1 tablespoon heavy cream
- ½ cup shredded cheese
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- ⅛ teaspoon dried thyme
- Preheat oven to 350 degrees
- Spray 8 cups of a regular sized muffin tin with non-stick spray
- Unroll crescents and place each one in a muffin tin carefully working it around to form a cup (see photos below)
- Whisk together eggs in a large measuring cup with spout
- Add heavy cream and whisk until just incorporated
- Add cheese and seasonings and stir until evenly distributed
- Carefully pour egg mixture into each of the 8 cups - do not fill quite all the way as the crescents will expand while cooking
- Bake for 12-15 minutes until egg mixture is set and crescents are lightly browned around the edges
- Cool and place in freezer bags if desired and freeze for up to 3 months
- To reheat: Defrost for about 60 seconds in microwave and then heat on full power for 30-60 seconds until heated through
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