Chili Cheese Egg Bake and Cinnamon Pecan Crescent Rolls

Many of the egg bake recipes that I come across call for an abundance of eggs.  Chili Cheese Egg Bake only uses 5 eggs and serves 4-6 people, so a healthy 1 egg per person. This dish also uses cooked brown rice.  Make a large batch of brown rice during the weekend and freeze 2 cup portions in freezer bags so you also have rice ready for a quick stir-fry or this egg bake.

Our family loves cinnamon rolls, but during the work week, our schedule typically doesn't have time for making cinnamon rolls from scratch.  The Cinnamon Pecan Crescent Rolls are a wonderful substitute.  They start with a flaky crescent roll and topped with a maple sugar glaze. Almost too delicious for a weeknight meal.

Chili Cheese Egg Bake

Serves 4-6

1 medium green pepper, julienned

1 medium onion, chopped

1 tablespoon olive oil

1 1/2 cups cooked brown rice

1 1/2 cups (6 ounces) shredded cheddar cheese

1 medium tomato, seeded and chopped

1 can (4 ounces) chopped green chilies

5 eggs

1/3 cup milk

1 teaspoon Worcestershire sauce

2 teaspoons chili powder

1/2 teaspoon salt

1/4 teaspoon hot pepper sauce (optional)

Picante sauce or salsa

Preheat oven to 375 degrees. In a medium skillet, sauté the green pepper and onions until tender.  Remove from the heat.  In the bottom of a greased 9-inch tart or pie dish, layer chopped tomato, brown rice, green chilies, peppers, and onion.  Top with cheddar cheese. In a bowl, combine the eggs, milk, Worcestershire sauce, chili powder, salt and hot pepper sauce (optional). Pour into tart dish.

Bake, uncovered, 20-25 minutes or until a knife inserted near the center comes out clean. Cut into wedges; serve with picante sauce or salsa. 

Cinnamon Pecan Crescent Rolls

Serves 8

2 tubes (8 ounces each) refrigerated crescent rolls

4 tablespoons butter, melted, divided

1/2 cup chopped pecans

1/4 cup sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 cup powdered sugar

2 tablespoons maple syrup

Preheat oven to 375 degrees. Unroll crescent dough and separate into eight rectangles; seal perforations. Brush with 2 tablespoons butter. In a small bowl, combine the pecans, sugar, cinnamon and nutmeg.

Sprinkle 1 tablespoon over each rectangle; gently press into dough. Roll up jelly-roll style, starting at a long side. Pinch seams to seal.

Cut six shallow diagonal slits in each roll. Shape each into a ring; pinch ends together. Place on a greased baking sheet; brush with remaining butter.

Bake 12-14 minutes or until golden brown. In a small bowl, combine confectioners' sugar and syrup until smooth; drizzle over the warm rolls.