Ingredients

• 2 1/2 cups Pancake Mix
• 1/3 cup cold milk
• 1/3 cup vegetable shortening
• 1 egg
• Six servings of scrambled eggs (prepared to your liking)
• 1/2 cup shredded cheese
• Various toppings that you enjoy – bacon ham, Canadian bacon, mushrooms, or other veggies.

Instructions

1. Preheat oven to 400°F.
2. In medium bowl, stir together pancake mix and remaining ingredients with a fork until dough forms. Transfer dough to lightly floured surface.
3. Roll out dough and fold in half; turn one quarter turn and roll to 1/4-inch thickness. Cut with 5-6 inch biscuit cutter. Place biscuits side by side with edges touching onto ungreased baking sheet.
4. Bake 6-8 minutes or until golden brown. Remove from oven, yet leave on pan.
5. Flip biscuits over, making the bottom sides into the tops. Top each biscuit with scrambled eggs, a sprinkle of cheese and any other toppings you desire.
6. Place back in oven for approximately 2-4 minutes or until cheese has melted. This can happen quickly, so keep a close eye on them.
7. Remove from oven, transfer to plate and serve.

Source: Love From The Oven

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• 1 Can of Crescent Rolls
• 1 Cup of Shredded Cheddar Cheese
• 1 Package of Bacon
• 4 Eggs
• 1/4 Cup Milk
• Pepper to taste

Directions

1. Preheat oven to 350° degrees.
2. Cut the bacon in half and fry until crispy. Set bacon aside on a plate with paper towels.
3. Crack open the eggs. Add pepper and milk to the eggs and scramble. Set scrambled eggs aside.
4. To assemble the rolls, lay out a triangular piece. Starting at the wider end, put a slice of bacon, a spoonful of eggs and some shredded cheese.
5. Roll the crescent from wide end to small end. (Tucking in the ends at first helps.)
6. Place the rolls on a baking sheet and bake at 350° for 10-12 minutes. (Just wait until they are nice and golden brown!)
7. Let the rolls cool off and enjoy!

The post Bacon Egg and Cheese Crescent Rolls appeared first on All You Can Eat.

Ingredients

• 1lb sausage cooked. (Suggested 1 tube)
• 1 small yellow or white onion chopped and cooked in the sausage grease with the same meat when it’s done. About a cup of sausage.
• 6 eggs
• 1/2 cup of milk
• Small bag of frozen diced hash brown potatoes (this is the easy mommy hack for me)
• 8 oz bag of shredded cheese. The kids like the Mexican 4 cheese blend.
• Salt & pepper to taste. (When the sausage and onions are cooking)

Directions

1. Preheat oven to 350.
2. Prepare sausage & onion and salt & pepper when it’s done.
3. In a larger bowl coming all ingredients. Set aside a little bit of cheese. (I used to layer everything but for time this past year combined it all and it was a hit. I had Phoenix ready to eat and just tried to rush the layering)
4. Bake for 35 mins or until eggs are done. Top with remaining cheese and 5 more mins in the oven.

Source: The Hallmark Channel

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Although you will find classics on the menu, Flip’d will be completely different than your normal IHOP. The resturant will be about half the size with less seating. Flip’d will focus on to go menus and will feature pancake bowls and a DIY pancake bar.

IHOP plans to debut its first Flip’d restaurant in Atlanta this spring, but the chain is also eyeing sites in New York City, Washington DC, Chicago, and San Francisco.

Additional menu items include made-to-order breakfast burritos, buttermilk crispy chicken sandwiches, grab-and-go salads, wraps, and freshly-baked goods.

The featured “pancake bowls” can be topped with a range of ingredients from fresh berries and sweet sauces to savory options like scrambled eggs,  bacon, and cheese.

The post IHOP Announces Fast Dining Restaurant With DIY Pancake Bar appeared first on All You Can Eat.

• 1 tsp butter
• 5 eggs
• 2 tbsp all-purpose flour
• 8 Pillsbury crescent rolls 1 can
• 2 oz cheddar cheese shredded
• 8 turkey breakfast sausages fully cooked
• 1 egg beaten for egg wash
• 1/4 tsp salt or to taste
• 1/4 tsp pepper or to taste

INSTRUCTIONS

• Preheat oven to 375 F degrees. Line a baking sheet with parchment paper or a silpat.
• Beat the 5 eggs in a bowl. Heat the butter in a nonstick skillet over medium heat until hot. Pour in the beaten eggs. As the eggs begin to set, gently pull the eggs across the pan using a spatula, forming large soft curds. Continue cooking, pulling, lifting and folding eggs, until thickened and there is no more visible liquid. Remove from heat.
• Sprinkle the flour onto your work surface then unroll the crescent dough over the flour. Roll it out a bit, if necessary with a rolling pin. Cut the dough into 8 rectangles, by first pinching the seams if necessary.
• Top each rectangle with a couple spoonfuls of scrambled eggs, some of the cheddar cheese, and a sausage link. Roll up the rectangle and place onto the prepared baking sheet. Repeat with remaining ingredients.
• Brush each roll with the egg wash, then sprinkle with some salt and pepper.
• Bake for 15 minutes or until golden brown.

Source: Jo Cooks

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