Breakfast Pie

The title is a lie for our family.  We have never eaten this for breakfast, but it's a favorite for dinner!
Okay, hubby & I really like it, our 4 year old picks all the meat out and leaves the crust.

What you'll need:
1 tube crescent rolls
2 eggs
8 oz shredded cheese (any will do, I use left over mozzarella, monterrey-jack or mexican blend)
salt & pepper to taste
1 T. grated parmesan cheese
1 C. meat (again, left overs are great for this. I generally use cubed ham or chopped up sausage. Steak works well took, haven't tried chicken though)

Preheat oven to 350* F

1.  Use crescent rolls to form crust in pie pan. Save extra (usually 1-2) to make lattice on top.
2.  Mix everything together in medium bowl and pour onto crust.
3.  Cut remaining crescent rolls into thin strips and create the lattice.

Bake for 45-50 minutes. Let stand for 5 minutes to cool a little, serve warm.

More Monkey Bread

I love, love, love monkey bread.  Here are three more ways of making it! I have tried each one of them and devoured the results. Since I got my new oven I haven't made any in the microwave.(method I)


Method II:
1/2 cup sugar
1 tsp cinnamon
2 cans refrigerated biscuits
1 cup firmly packed brown sugar
3/4 cup melted butter

1. Preheat oven to 350* F, lightly grease bundt pan with cooking spray.
2. Mix sugar & cinnamon together in bowl or bag.
3. Cut/Tear each biscuit into fourths. Toss/Shake in sugar-cinnamon mixture. Layer in pan.
4. In small bowl combine brown sugar & melted butter; pour over biscuits.
5. Bake 28-32 minutes.  Cool in pan 10 minutes. Turn out onto serving plate.

I also drizzled a little sweetened condensed cream over it while it's cooling.

Method III (yeast free - dough from scratch)
*Dough:                                      **Coating                            
2 1/2 cups flour                                1 cup brown sugar                
1 1/2 tsp baking powder                   2 tsp cinnamon                      
1/2 tsp coarse salt                             4-8 T. butter
4 T. melted butter
1/4 cup sugar
1/2 tsp baking soda
1 cup milk

***Glaze
 1 cup powdered sugar
 2 T milk

Preheat 425* F      grease or spray bundt pan
*1. Whisk together flour, sugar, baking powder, baking soda & salt
  2. In small bowl, whisk milk &  melted butter. Pour over dry ingredients and mix until scraggly.
  3. Knead a few times until smooth.
  4. Press out on floured surface to form 8 x 8 square  Using sharp knife or pizza cutter cut dough into small squares. Roll each square into a ball.

**Mix brown sugar and cinnamon in a small bowl. Melt butter in a separate bowl.
- Dip dough in butter, let excess drip off, then dip in brown sugar mix.  Layer in pan, staggering seams.

Bake 20 mins.  Cool 5 minutes then turn out on plate.

*** Whisk powdered sugar & milk until smooth, drizzle over warm bread.

Method IIII (using yeast dough from scratch)
*Dough                                   **Coating                              
2 T softened butter                       1 cup brown sugar                  
2 T melted butter                          2 tsp cinnamon                      
1 cup warm milk                           8 T butter
1/4 cup sugar
1 pkg rapid rise yeast
3 1/4 cup flour
2 tsp salt

***Glaze
  1 cup powder sugar
  2 T milk


*Oven rack med-low position, heat to 20* & turn off.  Using 2 T butter, coat pan & set aside.
1. Mix milk, water, melted butter, sugar and yeast in bowl.  In mixer with dough hook; combine flour & salt on low, slowly add milk mixture. When it comes together increase speed to medium until shiny & smooth.
2. Turn onto lightly floured surface, knead to form smooth ball.  Coat large bowl with cooking spray. Place dough in bowl, cover with plastic wrap and put in warm oven for 50-60 minutes until it doubles in size.
**Mix brown sugar and cinnamon in bowl. Place melted butter in second bowl.

Gently remove dough from bowl, pat into rough 8 inch square.  Cut into 64 pieces and roll each into a ball. Dip in butter then cinnamon-sugar mix. Layer in bundt pan staggering seams. Cover with plaster wrap and put in oven 50-70 minutes.

Remove & heat oven to 350* F.  Unwrap pan and bake 30-35 minutes.
Cool 5 minutes before turning out on plate.

*** Whisk powdered sugar and milk until smooth, drizzle over warm bread.