High schools are the worst places to be on Valentine’s Day. I know this as a student, and as a teacher. It’s a little bit like the Bachelor…meets real life. In every little clique. My head sort of spins remembering this.
Can I just tell you…there are a lot of days I miss Arizona and the school where I used to teach. Today is really not one of them. Today I went to work with preschoolers and toddlers dressed in suits and ties for Valentine’s Day parties.
Really…I’m not convinced there’s anything cuter than fancied up babies. And I’m pretty completely obsessed with puppies.
This has nothing to do with breakfast. It’s just what’s in my world today.
This breakfast actually happened last weekend…when I woke up in my sister’s house, determined to make a morning meal with just what was in the fridge. I like these sort of challenges.
PS: I used all the eggs in breakfast, and then wanted to make a cake. Challenge number two.
Bacon is fried. (Confession. I’m a turkey bacon eater.) Eggs are scrambled. You could definitely saute vegetables at this point too. I just woke up late and didn’t want to bother with the extra step. (Real life.)
I folded the bacon and eggs into the crescent roll, with a generous amount of cheddar cheese.
Can everything in life be this simple?
Crescent Breakfast Squares
1 package Pillsbury Crescent Rolls
1/2 tablespoon butter
4 slices cheddar cheese
6 slices (turkey) bacon
salt and pepper, to season
Unroll crescents into four squares on an ungreased baking sheet. Spread with butter, top with cheese slices and set aside. Fry bacon, and crumble atop cheese. Scramble eggs and spoon atop bacon. Season with salt and pepper. Pull the sides of each square up toward the center, folding the dough to create a pocket. Bake in a preheated 375° oven for 15-18 minutes. Let cool slightly before serving.