Wednesday, June 13, 2012

Leopard & Lavender: Busy Girls Brunch

Hey hey! Today I am excited to have my friend Kelli do a guest post about a yummy, easy weekend brunch. She is such a talented writer and has an adorable life and style blog. Go follow her on Leopard and Lavender to get more treats, inspiration, and fashion advice!

"Hello! I am Kelli from the blog Leopard and Lavender. L&L is my life and style blog, but I also contribute at The Conversation. On top of my blogging/writing, I have a full time job and an even fuller social calendar. I believe in making the most of each day, but sometimes to enjoy a day to the fullest... you just have to be a little lazy. Now, by lazy- I don't mean snooze on the couch. I mean you have to accept that cutting corners here and there is okay! In fact, it provides more time for fun! 

Today, I want to show you the Busy Girl's Brunch! One of my favorite things is brunching on the weekend, and my least favorite thing? Waiting for brunch to begin. I want to cut to the chase- mimosas and eating = priority. Cooking? Not so much. So I've crafted the quickest way you can get brunch on the table... so you can actually sit and ENJOY it. I adapted this recipe from my friend Lisa at With Style & Grace. I've tried her GF version with bacon [many times], and it is delicious.

For this particular post, I'll show you my most recent version:
Ingredients: Pillsbury Crescent Rolls OR Crescent Seamless Dough Sheet Eggs Breakfast sausage [cooked] Cheese [your preference] Seasonings [your preference, I use Lawry's]
Directions: Pre-heat the oven to 375, and coat a muffin tin with non-stick spray. Then, take the Crescent Rolls and roll them all out flat. Cut them into rounds to fill the muffin cups!
[Tip: This is why it is easier to  use the Seamless Dough Sheet, if you use the crescent shape, you'll have to roll the sides up as shown in the photo.] You want the dough to cover the entirety of each muffin cup.
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Then, take the cooked sausage and cut it into small pieces. You can place two or three pieces in each cup.
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The amount of eggs to scramble is dependent on how many cups you've filled. If you use more dough for each cup, you'll only have around 6 cups. If you spread it thinner, you can get about 8. The rule of thumb is to use 2 LESS EGGS than cups. [Tip: As the dough rises in the oven, the eggs can overflow- so go for a less is more approach.] Scramble the eggs, and season- I prefer Lawry's Season Salt.
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Then, you'll pour the eggs into each cup until almost full. You REALLY don't want them to be full to the top, or they'll overflow and your kitchen will be stinky!! Top each cup with cheese and a little extra seasoning, and bake for 20-25 minutes. Bake time can vary based on ingredients [you can add veggies or other meats], so check the egg cups for the final 5 minutes. Once they don't "jiggle," they're done! As they're baking, you have plenty of time to prepare any other treats or beverages. I like to have mimosas with strawberries or other fresh fruits. Another quick, easy, and shameless entree is cinnamon rolls straight out of the can. They are about the fastest thing you can add to the meal, and oh-so-delicious. I am not even embarrassed to tell you that is a staple for my weekend.
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When everything is done, put them on your cutest plates, refresh your drink, and enjoy!
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What I love about this recipe is how customizable and fool proof it is. I've done it with different types of breads or added in veggies- not once has it been a failure! If you didn't catch on, I'm no whiz in the kitchen [I used the word jiggle]... so it is pretty remarkable I've found a way to make it work. Thank you, Christine, for letting me guest post! If you want more ways to live life to the fullest with ease, come visit me at Leopard and Lavender!"