Here’s some ideas…..
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1 box (9 oz) Green Giant® frozen roasted potatoes with garlic & herbs
8 slices precooked bacon, cut into 1-inch pieces
1 1/2 cups shredded Cheddar cheese (6 oz)
Salt and pepper, if desired
2 tablespoons chopped fresh parsley
1 Heat oven to 350°F. Spray 13×9-inch pan with cooking spray.
2 If using crescent rolls: Unroll dough into pan; press in bottom and 1/2 inch up sides to form crust; press perforations to seal. If using dough sheet: Unroll dough into pan; press in bottom and 1/2 inch up sides to form crust.
3 Bake 5 minutes. Meanwhile, cut small slit in center of roasted potatoes pouch; microwave on High 2 to 3 minutes or until thawed. Remove potatoes from pouch; cut larger pieces in half.
4 In medium bowl, beat eggs. Stir in milk, bacon, 1 cup of the cheese, the thawed potatoes, salt and pepper.
5 Remove partially baked crust from oven. Spoon potato mixture evenly over crust. Sprinkle remaining 1/2 cup cheese and the parsley over top.
6 Return to oven; bake 20 to 25 minutes longer or until set and edges are golden brown. Cut into squares.
Follow the box of Pancake Mix instructions
Use a squeeze bottle, you can buy them at craft stores. Fill it with pancake mix and use it to draw the heart design in batter on your skillet.
1/4 cup milk
salt dash of ground black pepper
1 tablespoon snipped fresh cilantro (optional)
1 tablespoon butter or margarine
4 strips bacon, crisp-cooked, drained, and crumbled
1/4 cup sliced green onion (2)
4 8 inches flour tortillas
1/2 cup shredded Monterey Jack cheese or Monterey Jack cheese with jalapeno peppers (2 ounces)
1. In a medium bowl beat together eggs, milk, salt, and pepper with a wire whisk or fork. If desired, stir in cilantro. In a 10-inch skillet melt butter over medium heat; pour in egg mixture. Cook, without stirring, until mixture begins to set on the bottom and around the edges. With a spatula or large spoon, lift and fold the partially cooked egg mixture so that the uncooked portion flows underneath. Stir in bacon and green onion. Continue cooking over medium heat for 2 to 3 minutes or until egg mixture is cooked through, but is still glossy and moist. Remove from heat immediately.
2. Meanwhile, warm the tortillas according to package directions. Divide egg mixture among tortillas. Sprinkle with cheese. If desired, top with salsa. Fold bottom edge of each tortilla over the egg mixture. Fold in the sides. Makes 4 burrito wraps.