Breakfast Kolaches

I am a HUGE breakfast person.  I cannot start my day unless I have had something to eat for breakfast.  Sometimes it might just be a piece of wheat toast or a bowl of oatmeal, but my ultimate breakfast is something with eggs and meat.  So, I guess you could say these Breakfast Kolaches are one of my ultimate breakfast dishes, because they are stuffed with eggs, cheese and THREE different kinds of meat.

Imagine a soft and buttery roll stuffed with eggs, sausage, bacon, ham, cheese and a little green onion.  These pillowy puffs of yumminess will satisfy your hunger and will help you start your day energized and ready to go.

You can always cook the sausage and bacon the night before and then in the morning all you have to do is cook the eggs, stuff the rolls and bake.  Super easy.  They are perfect to grab and go.  No plate or utensils are needed.

Let me show you how easy these are to make . . .

First, get your ingredients ready.  You will need 6 thawed Rhodes Dinner Rolls, eggs, cooked sausage, bacon and ham, salt, pepper, grated Cheddar cheese, a little chopped green onion and some butter.

Spray your counter lightly with cooking spray and press each thawed roll into a 5-6 inch circle.  Cover with plastic wrap while you prepare the filling.

Scramble together the eggs, meats, onion and cheese until moist, but not runny.  Season with salt and pepper, to taste.  Cool slightly.  You don't want to add hot filling to your roll dough.  

After filling has cooled slightly, remove plastic wrap from dough circles and place about 1/3 cup of filling on top of each one.  

Brush edge of circles with a little water to help seal.  Then, pull one side of dough over filling and then the opposite side over and press to seal.  

Then, fold one end over and then the last one.  Pinch together to help seal.  Place seam-side down on greased baking sheet.  Bake in preheated oven until golden brown.  Remove from oven and brush with melted butter.  Serve.  

I am sharing this delicious breakfast recipe over at the Rhodes Blog today.  

Breakfast Kolaches

(Printable Recipe)

6 Rhodes Yeast Dinner Rolls, thawed but still cold
4 eggs
1/3 cup cooked, chopped ham
1/3 cup cooked bacon pieces
1/3 cup browned ground sausage
1 teaspoon chopped green onion
1/3 cup grated cheddar cheese
salt and pepper to taste
1/2 tablespoon butter, melted

Spray counter lightly with cooking spray. Press each roll into a 5-6 inch circle. Cover circles with plastic wrap while you prepare filling. 

Scramble together eggs, meats, onion and cheese until moist but not runny. Salt and pepper to taste. Cool slightly. Remove wrap from dough circles and place about 1/3 cup filling on each one. 

Wipe edge of circles with water to help seal. Pull one side of dough over filling and then the opposite side over. Press ends flat to seal then fold one end over and then the last one over. Pinch to help seal. Place sealed side down on sprayed baking sheet. Bake at 375°F 12-15 minutes until golden brown. Remove from oven and brush with melted butter.

This post was sponsored by Rhodes Bread and the recipe was provided to me by Rhodes Bread.  All opinions are my own and I have always been a fan of Rhodes Rolls.  Thanks for allowing me to work with the brands that I love. 

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Chicken Cordon Bleu Rice Casserole {No Canned Soup}

I am loving this casserole.  I have made it several times in the last few months.  Not only is it so easy to make, but the flavor is AMAZING.  It's extra cheesy and you get great stretchy cheese pulls as you take spoonfuls!!!  

I always seem to have a little of everything leftover in my fridge, especially chicken, ham and Swiss cheese and this casserole helps me use up some of those ingredients.  I wanted an extra-creamy sauce, but didn't want to use canned soup.  Not that I'm against that, because I use canned soups all the time, but I wanted something different for this casserole.  The sauce is a piece of cake to make and only takes a few minutes, it's well worth it.  The buttery cracker topping is the perfect finishing touch.       

You might also like:

Easier Chicken Cordon Bleu Casserole

Chicken Cordon Bleu Florentine Casserole

Chicken Cordon Bleu Bake

Chicken Cordon Bleu Panini

Chicken Cordon Bleu Rice Casserole
From: Jenn@eatcakefordinner
(Printable Recipe)

3 c. cooked rice
2 c. cooked diced chicken
1 c. chopped deli ham
1 1/2 c. shredded Swiss cheese
1 sleeve Ritz crackers, crushed
1 Tbl. unsalted butter, melted

Sauce:
1 1/2 c. milk (I use 1%)
3 oz. cream cheese
1 Tbl. all-purpose flour
1/2 tsp. kosher salt (or 1/4 tsp. table salt)
1 Tbl. unsalted butter
1 garlic clove, minced
1 tsp. Italian seasoning
1/2 tsp. onion powder
pepper, to taste
3/4 tsp. chicken bouillon powder

Preheat oven to 350 degrees.  For the Sauce: Heat a large skillet over medium heat.  Meanwhile, add the milk, cream cheese, flour and kosher salt to a blender and blend until smooth.  When skillet is hot, melt one Tablespoon of butter and add the minced garlic, stirring constantly for 20 seconds or until fragrant.  Pour blended milk mixture into the hot skillet and stir.  Stir in the Italian seasoning, onion powder, pepper and chicken bouillon powder.  Continue stirring until sauce it thickened and creamy, about 5 minutes.  

Stir in the cooked rice, cooked chicken and chopped ham.  Pour half of the mixture into a greased 8X8-inch baking pan (or you can use a 9x13) and top with half of the shredded cheese.  Pour remaining chicken mixture over the top and cover with the remaining cheese.  In a small ziplock, combine crushed crackers and melted butter and toss together until evenly coated.  Pour cracker mixture over top of the casserole.  Bake in preheated oven, un-covered, for 20 minutes or until hot and bubbly.  Remove from oven and serve.  Serves: 4-6.  

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Slow Cooker Ham and Beans

"The Mr. " has been asking me to make him ham and beans for years and years.  He used to eat it growing up and I had never had it.  Honestly, it didn't sound that great to me, so I never made it.

BUT, we cooked a ham for Christmas and he made sure we froze the ham bone, so I could finally make him ham and beans.  I looked up quite a few recipes, before deciding on this one.  The brown sugar is what sold me.  

I ended up loving this.  Who knew something with so few ingredients and simple ingredients could be so delicious.   The ham got so tender that it just fell apart and shredded beautifully and the flavor was outstanding.  

Every recipe I looked up seemed to serve this with cornbread, so that is what I did.  This was fantastic and every time I make ham from now on, you better bet that I will be saving the bone.

Slow Cooker Ham and Beans
adapted from: Mommy's Kitchen 
(Printable Recipe) or (Printable with Picture)

1 lb. (16 oz.) dried Great Northern Beans
1 meaty ham bone and leftover ham (around 1 - 1 1/2 lbs.)
3/4 c. chopped onion
salt and pepper, to taste
water, enough to cover the beans
3-4 Tbl. light brown sugar

Sort the beans for any pebbles and rinse them under cold water.  Place beans in a large bowl and cover them with water.  Allow to soak overnight.  In the morning, drain the beans and add them to the slow cooker.  Add the ham bone and leftover ham, chopped onions, some pepper and enough water to cover the beans by about 2-inches.  Cover and cook on high for one hour, then reduce to low and cook for four more hours or until beans are tender.

When beans are tender, remove some of the liquid and discard.  I removed about 2 cups, but it will depend on how thick or thin you want the beans to be.  Remove the ham bone.  Shred the ham that has fallen off.  Stir in brown sugar, to taste.  Taste and season with salt and pepper, if needed.  Serves 6 or so people.  

Jalapeno Cheddar Honey Cornbread

Layered Cheesy Breakfast Casserole

Are you a savory or sweet breakfast person on Christmas morning?  I know a lot of people who enjoy cinnamon rolls, french toast casseroles and muffins.  Then, I know a lot of people who like savory dishes like breakfast casserole and biscuits and gravy.  "The Mr." wants me to make monkey bread this year.  Lately, my Mom makes monkey bread on Christmas morning, so we might just have to sneak some of hers.    

If you are a savory breakfast person, this breakfast casserole is delicious.  You can clean out your fridge and add any meat, veggies and cheese that you would like.  That is what I did.  You could add sausage, bacon, deli turkey, broccoli, asparagus, diced tomatoes, green chiles, Pepper Jack cheese, Feta cheese, Parmesan cheese . . . you name it and it would probably taste great in this casserole.        

All you have to do is, unroll crescent rolls and place in the bottom of a greased 9x13-inch baking pan.  Pinch seams together to seal.  

Next, top with ham, pepperoni, diced bell peppers and chopped green onions (or whatever meat and veggies you have).  

Next, add the spinach and pour the beaten egg mixture over the top.  

Last, you top with cheese and bake.  Then, you will have a warm, cheesy, layered breakfast casserole in a short 30 minutes.  

The flavor is amazing and the texture is amazing as you bite through all those yummy layers.  This casserole is even great reheated and eaten as leftovers. 

You might also like:

Easy Ham & Broccoli Quiche

Ham and Cheese Breakfast Casserole

Hash Brown Sausage Breakfast Casserole

Layered Cheesy Breakfast Casserole
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

1 (8 oz.) pkg. crescent rolls (I used reduced fat)
1 (8 oz.) pkg. thinly sliced deli ham
15 slices pepperoni
1/2 green bell pepper, diced
2 green onions, chopped
2 c. fresh spinach
8 eggs, beaten
salt and pepper
1/4 - 1/2 tsp. dried oregano, opt.
1 1/2 c. shredded Cheddar cheese

Preheat oven to 350 degrees.  Unroll crescent rolls and place in a 9x13-inch baking dish that has been sprayed with cooking spray.  Pinch seems of the crescent rolls together to seal.  Top with two layers of deli ham, the pepperoni, diced bell pepper, chopped green onions and spinach.  Season beaten eggs with salt, pepper and oregano and pour over spinach in casserole dish.  Top with shredded cheese.  Bake, uncovered, for 30 minutes.  Remove from oven, slice and serve.  

Ham, Bacon and Cheese Bagel Snacks

I woke up Saturday morning, watched a few cooking shows while I sipped on my hot cup of coffee and lounged around for a few hours.  By the time noon came around, I was hungry and I wanted a quick and easy lunch.

I grew up eating Bagel Bites and I loved them.  This is my grown up version of those delicious mini bagel snacks.  Instead of using mini bagels, I used small bagels.  They are between the size of mini and regular.  I used Mayonnaise as the binder, just like in this Olive Cheese Bread and these Muffin Melts.  I have now made these several times and I love them.    

 They are perfect for breakfast, lunch, an after-school snack or even dinner.  

They take minutes to throw together and then they are baked until the cheese is melty and bubbly and absolute perfection.  

You might also like:
Rise and Shine Breakfast Bagel Sandwich
Homemade Raspberry Cream Cheese Spread
Mini Breakfast Pizzas

Ham, Bacon and Cheese Bagel Snacks
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture) 

3/4 c. diced deli ham
1/3 c. bacon crumbles or 3 slices bacon, cooked and crumbled
1 c. grated Cheddar or Monterey cheese
1/2 c. mayonnaise (I use light)
1/2 tsp. Johnny's garlic seasoning (or garlic powder)
1/8 tsp. onion powder, opt.
finely chopped green onions, for garnish
4 small bagels, split

In a medium bowl combine the ham, bacon, cheese, mayonnaise, Johnny's garlic seasoning and onion powder.  Spread mixture over bagel halves and place on a lightly greased baking sheet.  If you want a crispier bagel: bake at 350 degrees for 6-8 minutes and then broil for 2-3 minutes.  If you want a less crunchy bagel: broil for 4-5 minutes or until lightly browned and bubbly.  Garnish with green onions, if desired, and serve.   

Jenn's Notes: I buy a big bag of Bacon Crumbles from Costco and that is what I like to use, because it is so much easier than cooking bacon. 

Easy Ham and Broccoli Quiche

Did you all have a fun Easter weekend?  Do you have any leftover ham?  Well, this is just the breakfast you need to make. 

This was the first quiche I have ever made.  My Father-In-Law made a quiche on Christmas morning last year and it was great.  The crisp buttery crust mixed with the creamy eggs and cheesy filling was fabulous.  This version is loaded with ham, broccoli and lots of cheese.  To finish it off, it's sprinkled with smoked paprika.  It not only gives the top a beautiful orange color, it adds a light smokey flavor.  If you don't have any leftover Easter ham, deli ham works great too.   You can really add any fillings you like . . . mushrooms, sausage, bell pepper and spinach are a few that crossed my mind. 

This is a cinch to throw together.  The hardest part is knowing when it's cooked all the way through AND you have to let it rest before slicing into it.  Once you remove it from the oven, it continues to cook a bit while it cools, so resist the urge to slice into it early.

I even ate this for a few days in a row, so it is great re-heated.   

Easy Ham and Broccoli Quiche

adapted from: All Recipes Magazine

(Printable Recipe)

1 (9-inch) Deep-Dish frozen pie crust

1 Tbl. butter or olive oil

½ c. onion, finely chopped

2 c. fresh broccoli, chopped

1 garlic clove, minced

1 c. diced cooked ham (leftover or deli ham)

1 c. shredded Cheddar cheese

¼ c. Feta cheese

4 eggs

1 c. milk

salt and pepper

1 tsp. smoked paprika

Preheat oven to 350 degrees. Melt butter in a large saucepan over medium heat. Add the onion and broccoli and saute for a few minutes or until tender. Add the garlic and saute for 30 more seconds. Stir in the ham and pour mixture into frozen pie crust. Top with Cheddar and Feta.

In a medium bowl, whisk together eggs, milk, salt and pepper and pour over fillings in the crust. Sprinkle with smoked paprika. Place pie crust over a cookie sheet and bake for around 45 minutes or until center is set. Cool for 30 minutes before slicing. Slice into 6 wedges.

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Rise and Shine Breakfast Bagel Sandwich and a Giveaway

This breakfast bagel sandwich is inspired by my favorite breakfast bagel I get from my local sandwich shop.  My homemade version might even be better . . . just saying :)  You can have this ready in less than 15 minutes, which is less time than it would take you to get dressed and drive to that sandwich shop.

I could eat this sandwich every single day for breakfast.  I crave this all the time.  A toasted bagel, topped with melty American Cheese, smoked ham, medium-cooked eggs and velvety smooth cream cheese.  Breakfast of Champions right here.    

I used none other than Eggland's Best Eggs!  I feel so good when I eat Eggland's Best Eggs, because I know they are packed with so many nutrients and they have 25% less saturated fat than ordinary eggs. 

Click HERE to read more, to get the delicious recipe and to enter the GIVEAWAY.

Turkey Bacon Ranch Pasta Salad

Father's Day is this weekend.  Do you have any plans?  Maybe a BBQ with the family?  Ya know, this pasta salad goes perfect alongside some grilled chicken or a burger and it can feed quite a few people!  Just saying :)

  

My Dad gave me a Betty Crocker Healthy Cookbook and this recipe was inspired by a similar one in the book.  Rather than using Mayonnaise, it calls for Light Ranch Dressing.  I always buy Light Ranch Dressing.  With the brand that I buy, I really can't tell the difference.

This pasta salad is delicious and I love that it is lighter than traditional pasta salad.  

You might also like:
Mom's Macaroni Salad
Roasted Red Pepper Macaroni Salad
Mexican Corn Pasta Salad

Turkey Bacon Ranch Pasta Salad
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

16 oz. medium shell pasta
1/4 lb. deli ham, diced
1/4 lb. deli turkey, diced
2 green onions, chopped
1 tomato, diced
1/3 c. imitation bacon bits
3 c. fresh spinach, chopped
3/4 - 1 c. light ranch dressing, or more to taste
salt and pepper, to taste
1/2 c. Parmesan cheese, for garnish before serving

Cook pasta according to package directions; drain and rinse well with cold water.  Allow to dry completely before preparing the salad.  Once pasta is dry, add the remaining ingredients and stir to combine.  Taste and adjust any ingredients, if needed.  Keep refrigerated until ready to serve.  Garnish with Parmesan cheese just before serving.  Serves: 8-10. 

Idea from: Betty Crocker Healthy New Choices

Linked up at Saturday Night Fever!

Ham, Turkey and Bacon Croissant Melts

It has been such a nice weekend.  I visited my swimming pool for the first time this season and it was so nice and relaxing.  Then, I cleaned my house really well and pretty much ate popsicles the rest of the day.  I would have made myself some Frothy Sunrise Punch, but I didn't have any orange juice on hand.  

But . . . now I am HUNGRY.  This sandwich is exactly what I want right now.  Croissants have got to be one of the best things ever created and when you bake them, they get EVEN BETTER.  It's true, check out these Baked Ham and Cheese Croissants to see why :)

This Croissant Melt really is so DANG GOOD.  Hello . . . it has ham, turkey crunchy bacon, Pepper Jack cheese and honey mustard, all served on a buttery, flaky, croissant.  Add an egg and make it a breakfast sandwich.  To-die-for!  

You might just find yourself making these on a weekly basis.  

Ham, Turkey and Bacon Croissant Melts

From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

4 large croissants
1/2 lb. deli ham, sliced thin
1/2 lb. deli turkey, sliced thin
8 slices bacon, cooked
4 big slices Pepper Jack cheese

Honey Mustard
1/3 c. Mayonnaise (I use light)
1 Tbl. mustard
1 Tbl. Dijon mustard
1 Tbl. honey
1/2 Tbl. fresh lemon juice
a few dashes of Worcestershire, opt.
salt and pepper, to taste

Preheat oven to 425 degrees.  Slice croissants in half.  Spread honey mustard on each half.  Top the bottom half of each croissant with a few slices of deli ham, deli turkey, two slices of bacon and a slice of cheese.  Cover with tops and place on a baking sheet.  Bake for 4-5 minutes or until cheese is melted and croissant is slightly toasted.  Serves: 4

For the Honey Mustard: Stir together all ingredients.  Taste and adjust ingredients, if needed.  

Jenn's Notes: I used Black Forest ham and Cajun turkey.  

Linked up at Saturday Night Fever!

Ham and Cheese Breakfast Casserole

How fast does time fly?  It is already Easter this Sunday :)

My family always has a barbeque and we grill hamburgers. My mom makes my favorite Macaroni Salad and Grammy's White Sheet Cake.  We color a TON of Easter Eggs and the neighbor kids usually come join in the fun.       

For those of you that eat Ham on Easter, this is the perfect casserole to enjoy the next morning with all your leftover ham.  Of course, you can eat this at any time and use deli ham, which is what I did.  

You can make this casserole the night before and pop it in the oven in the morning and breakfast is served.  

It is so simple and tastes so GOOD!

Ham and Cheese Breakfast Casserole
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

3 c. hash browns, partially thawed
5 eggs
3/4 c. milk
4 oz. chive and onion cream cheese (I used 1/3 less-fat)
1/2 tsp. dry mustard powder
salt and pepper
3/4 c. diced ham
1/3 c. diced red bell pepper
1 c. shredded Cheddar or Monterey cheese

For Topping:
3/4 c. panko bread crumbs
1/4 c. grated Parmesan cheese
3/4 tsp. dried parsley
1/4 tsp. Johnny's Garlic Seasoning (or garlic powder)
1 Tbl. melted butter 

Place hash browns in a greased 8x8-inch baking dish and season with a little salt and pepper.  In a medium bowl, whisk together eggs and milk.  Whisk in the cream cheese.  It doesn't have to be completely smooth.  Add the mustard powder, salt and pepper.  Last, add the ham, red pepper and shredded cheese.  Pour over hash browns and stir to combine.  Cover with plastic wrap and refrigerate for at least four hours or overnight.  

Remove plastic wrap and place casserole in a cold oven.  Heat oven to 350 degrees and bake for 45 minutes.  Meanwhile, combine all topping ingredients.  Remove casserole from oven and sprinkle with topping.  Return to oven and bake for 15 more minutes.  If you want the topping to brown more, broil for a few minutes at the end.  Remove from oven, cut into squares and serve.    Serves: 4-6.              

Jenn's Notes: I used square O'Brien hash browns (with onions and peppers).  I served with additional chopped bell peppers and hot sauce.  

Linked up at Strut Your Stuff Saturday! and Saturday Night Fever

White Bean, Ham and Wild Rice Chowder

This was a make-up-a-recipe-as-you-go kind of soup that turned out way way GOOD.  

I am a super chunky soup person.  This chowder is just that.  It's thick and creamy with lots of chunks of veggies, beans, ham and rice.   

I used bacon for two reasons.  One, I really wanted to saute my veggies in bacon grease, because bacon grease means FLAVOR.  Plus, garnishing a creamy soup with crispy bacon is always a plus.

This tastes amazing day one and served as leftovers.

It's hearty and delicious, to say the least :)

White Bean, Ham and Wild Rice Chowder

From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

6 slices thick bacon, diced
1 1/2 c. chopped celery (about 4 stalks)
1 c. chopped carrots (about 3 carrots)
1/3 c. finely chopped onion
1 tsp. chicken bouillon powder (I use Shirley J)
1 1/2 tsp. lemon pepper
2 tsp. Italian seasoning
1/4 c. all-purpose flour
2 c. water
1 1/2 c. half-and-half (I use fat-free)
1 1/2 c. cubed ham
1 (15 oz.) can Great Northern beans, drained
1 (6 oz.) box Uncle Ben's Long Grain & Wild Rice
   Original Recipe with 23 herbs and seasonings, cooked
     according to package directions

*Wild Rice can be omitted and replaced with another can of Great Northern beans, if desired.

Heat a large dutch-oven over medium heat.  Add the diced bacon and cook until crisp; remove bacon to a paper-towel lined plate and reserve for a garnish.  Remove all but two Tablespoons of bacon grease.  Add the celery, carrots and onion and saute until vegetables are tender; about 10-15 minutes.  Add the chicken bouillon powder, lemon pepper and Italian seasoning and stir together.  Stir in the flour and cook for two minutes.  

Slowly add the water and use a wooden spoon to scrape up the brown bits on the bottom of the pan.  Mixture should be very thick right now.  Stir in the half-and-half, ham, beans and cooked wild rice.  If mixture is still too thick for your liking, stir in more water.  Taste and adjust seasonings, if needed.  You can serve immediately, but I like to cover mine with a lid and simmer for about 45 minutes.  The chowder will stick to the bottom of the pan, so make sure to stir it occasionally.  Serve with crackers or sliced bread and garnish with cooked bacon.  Makes 5-6 servings.  

Jenn's Notes: I used leftover holiday ham that I had in my freezer.  

Linked up at Weekend Potluck! and Strut Your Stuff Saturday! and Tip Me Tuesday!