BREAKFAST CHEESECAKE
These cheesecake pastries are a family favorite for breakfast OR dessert! Dust with powdered sugar before serving and store leftovers in the refrigerator.
Provided by Kelly Loney
Categories Desserts
Time 50m
Yield 15
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Press 1 package's worth of crescent rolls, still connected, onto the bottom of a greased 9x12-inch baking dish.
- Combine cream cheese, egg yolk, sugar, lemon juice, and vanilla extract in a bowl; beat with an electric mixer until fluffy. Spread mixture on top of the crescent roll "crust" in the baking dish.
- Cover cream cheese filling with the second package of crescent roll dough and brush with egg white.
- Bake in the preheated oven until puffed up and golden, 25 to 35 minutes. Remove from oven and allow to cool.
Nutrition Facts : Calories 265.5 calories, Carbohydrate 22.6 g, Cholesterol 45.3 mg, Fat 17.1 g, Protein 4.8 g, SaturatedFat 8.3 g, Sodium 327.8 mg, Sugar 12.2 g
CHEESECAKE FOR BREAKFAST (OMELETTE)
Make and share this Cheesecake for Breakfast (Omelette) recipe from Food.com.
Provided by Mark Kovach
Categories Breakfast
Time 13m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- In bowl mix eggs with sour cream and 1 tbsp sugar. Whisk for five minutes or use electric mixer on low for two minutes.
- Melt butter in a heavy 8-inch Teflon coated fry pan over lowest heat setting and add egg mixture.
- While eggs are cooking place cream cheese in bowl and warm in microwave for 45 seconds. check for warmth, must be warm but not hot. Microwaves vary, after 1st time segment if additional heating is needed use 15 second bursts.
- Add vanilla and rest of sugar to cream cheese and stir until well combined.
- Flip omelette by sliding onto plate, cover top with fry pan and invert, replace on heat until firm (about 30 seconds should do it).
- Top omelette with cream cheese mixture and then place fruit topping on top of cream cheese.
- Finish with whipped cream.
- Serve with your favorite toast buttered and topped with cinnamon sugar.
Nutrition Facts : Calories 505.1, Fat 31.2, SaturatedFat 16.5, Cholesterol 484.8, Sodium 305.8, Carbohydrate 39.1, Fiber 0.4, Sugar 29.2, Protein 16.3
SAVORY BREAKFAST MINI CHEESECAKES
Cheesecake isn't just for dessert. Give it a try for breakfast or brunch, serving either warm or cold. Great for portion control and a tasty 'grab-and-go breakfast' for busy weekdays. Garnish with parsley and more crumbled bacon, if you'd like.
Provided by lutzflcat
Categories 100+ Breakfast and Brunch Recipes Meat and Seafood Ham
Time 1h
Yield 24
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray 24 muffin tin cups with cooking spray or use paper liners.
- Mix bread crumbs, Pecorino Romano cheese, and melted butter together in a small bowl. Spoon about 1 teaspoon mixture into each of the prepared muffin cups, pressing down.
- Beat cream cheese with an electric mixer in a large bowl until fluffy. Beat in eggs one at a time until combined. Stir in Gruyere cheese, half-and-half, ham, bacon, bell pepper, green onions, salt, and pepper. Pour about 1/4 cup of the mixture into each muffin cup, filling each about 3/4 full.
- Bake in the preheated oven until cheesecakes are firm to the touch and lightly browned, about 30 minutes. Remove from the oven and let cool in muffin tins for 10 minutes.
Nutrition Facts : Calories 165.9 calories, Carbohydrate 3.1 g, Cholesterol 71.2 mg, Fat 13.7 g, Fiber 0.2 g, Protein 7.9 g, SaturatedFat 7.9 g, Sodium 301.1 mg, Sugar 0.5 g
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