Fancy Schmancy Very Easy Omelet Croissant Recipes

FANCY BUT EASY BREAKFAST CUSTARD OMELETS

Steps:

• Place an oven rack in the middle position and preheat oven to 325 degrees. Butter or spray 6 (4-ounce) ramekins.
• In medium bowl, whisk eggs until slightly thickened. Add parsley, onion, pepper, salt and half-and-half. Whisk until combined.
• Place prepared ramekins in a baking pan about 2 inches deep lined with a dish towel. Ladle egg mixture into ramekins.
• Place baking pan on oven rack and carefully add enough hot water to come halfway up sides of ramekins.
• Cover ramekins with a sheet of foil and bake 30 minutes, or until set and a knife inserted near the edge of one custard comes out clean.
• Carefully remove ramekins from water bath with a dish towel.
• Serve omelets in ramekins, or remove and place on individual plates. Serve at once, garnished with diced tomato and parsley.

FANCY SCHMANCY VERY EASY OMELET CROISSANT

Steps:

• Whisk bowl ingredients; set aside.
• Saute' skillet ingredients until tender; add egg mixture.
• As egg sets, lift edges so wet egg can flow underneath; when eggs are completely set, slide spatula under one half, and tip over in half; cut into two wedges.
• Spread croissants with dressing, then layer the remaining ingredients with bacon, egg, cheese (so it melts), greens, tomatoes and the croissant tops.
• Cook on a panini maker or waffle iron for 2-4 minutes (cheese should be melted).
• HELPFUL HINT: If you don't have a panini-maker or a waffle iron, try using two cast-iron frying pans (place sammies in one over medium heat, nest the second one on top of that, pressing lightly to get that Just Right Squissshed-ness. Half-way through, flip the slamwich over so the second side gets toasted-y too.

WESTERN SKILLET OMELET

Steps:

• Place potatoes in large saucepan; cover with water.
• Bring to boil; continue boiling 5 minutes.
• Drain well and set aside.
• Cook bacon in large skillet on medium-high heat until crisp, turning occasionally.
• Remove bacon from skillet; drain on paper towels.
• Discard bacon drippings.
• Add peppers, tomatoes and onions to skillet.
• Reduce heat to medium; cook and stir 3 minutes.
• Add potatoes, cook an additional 15 minutes, stirring occasionally.
• Make 6 small wells in potato mixture.
• Add 1 egg to each well.
• Top potato mixture with bacon; sprinkle with cheese.
• Cover skillet with lid.
• Cook 5-8 minutes or until eggs are set.

EASY MINI SAUSAGE CROISSANT

Steps:

• Heat oven to 375 degrees F.
• Unroll dough and separate into 8 triangles along the perforated lines. (The dough is easiest to work with when cold straight out of the fridge.).
• Spread 1 teaspoon (may be less or omitted) of cream cheese on dough.
• Place two sausages on the wider end of the dough.
• Roll the dough loosely. Tuck the loose corners of the wider end. The ends of sausages will stick out but will be covered when the dough rises. Slightly bend into crescent shapes.
• Baste the top of the dough with egg whites.
• Bake on a non greased cookie sheet with atleast 3 inches from each other.
• Bake for 10-15 minutes until golden brown.

CHICKEN N CHEDDAR CROISSANT

Steps:

• Cut croissant in half and spread mayonnaise on both sides (use more is desired).
• Place chicken on one side of the croissant, sprinkle with salt and pepper. Top with cheddar slices and serve.