It’s no secret around here that I don’t like to get up in the morning.
Thank goodness my kids are old enough now to get up with their alarms
and to get ready without me monitoring every single minute.
They are even big enough to get their own breakfasts.
Toast, poptarts, cereal, and toaster strudels…
yup, plenty of the easy stuff that they like.
Now there are the days that I will make muffins or donuts
the afternoon before so they can have those the next morning.
Not that I couldn’t get up and do it that morning,
but my body doesn’t function so well first thing.
And you kind of need to be alert when baking yummy stuff.
Wouldn’t want to grab the wrong ingredient or something.
Plus a hot stove and a sleeping person isn’t the best combo.
I am always on the lookout for fun things that I can make the day before
and refrigerate for early morning breakfast.
The other night we had tacos and so we had extra taco meat in the fridge.
And I had another tube of Pillsbury crescent rolls, because I have kind of been in love with them lately.
Scrambled eggs and leftover taco meat happens to be a huge favorite of mine,
so it got me thinking on how I could incorporate it into something the kids could reheat easily.
Bake this yummy mixture up in a crescent roll and
you have super easy breakfast that can be enjoyed right away,
or reheated the next day for an even faster and good breakfast.
By folding the edges of the rolls up just slightly
it keeps the mixture together just a little bit better!!!
Don’t worry about it looking perfect.
They will disappear quickly before anyone even notices!!!