Bacon, Egg, and Cheese Crescent Rolls

Ingredients
1 tablespoon butter
4 extra-large eggs
Dash salt (or to taste)
Dash pepper (or to taste)
6 slices bacon
1 can refrigerated crescent roll dough
1/2 cup cheddar cheese (shredded)

Directions

1. Gather the ingredients.
2. Heat the oven to 350 F.
3. Heat the tablespoon of butter in an omelet pan.
4. In a medium bowl, whisk together the eggs, salt, and pepper.
5. Pour the eggs into the omelet pan and scramble until completely cooked. If they are a little underdone, that's OK since they will be cooked again in the rolls. Set aside.
6. Cook the bacon in the oven or in a pan until crispy. Drain the bacon and let it cool. Chop the bacon finely and set aside.
7. Unroll the crescent dough and separate the triangles.
8. Place a tablespoon of the egg mixture, and a sprinkle of bacon and cheese over the egg.
9. Roll up the triangle as you would a regular crescent roll.
10. Place the roll on an ungreased baking sheet. Repeat with the remaining dough.
11. Bake for 18 to 20 minutes or until golden brown.
12. Let them cool slightly, serve and enjoy.

Notes: I don't typically have the time in the morning that this recipe requires, so I made the eggs and bacon the night before. They still turned out delicious. Next time I will need to make a double batch, as 8 of these weren't enough for us. (My 11-year old ate 3 by herself and has already requested that we have these again.)

Source: The Spruce Eats

Blueberry Scones with Lemon Glaze

Ingredients
Blueberry Scones:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
5 tablespoons unsalted butter, cold, cut in chunks
1 cup fresh blueberries
1 cup heavy cream, plus more for brushing the scones

Lemon Glaze:
1/2 cup freshly squeezed lemon juice
2 cups confectioners' sugar, sifted
1 tablespoon unsalted butter
1 lemon, zest finely grated

Directions

1. Preheat the oven to 400 degrees F.
2. Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough.
3. Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze.
4. You can make the lemon glaze in a double boiler, or for a simpler alternative, you can zap it in the microwave. Mix the lemon juice with the confectioners' until dissolved in a heatproof bowl over a pot of simmering water for the double-boiler method, or in a microwave-safe bowl. Whisk in the butter and lemon zest. Either nuke the glaze for 30 seconds or continue whisking in the double boiler. Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones. Let it set a minute before serving.

Notes: This is the 7th scone recipe I've tried. It was good but not my favorite. I found it a bit dry and crispier than my preference. Brittany seemed to enjoy it more than others I've made however, and told me she liked the crispiness. The lemon glaze was tasty.

Source: Food Network

Apple Pie Muffins

Ingredients
Topping
1/2 cup firmly packed brown sugar
1/3 cup all-purpose flour
1/4 cup unsalted butter, melted
1 teaspoon cinnamon

Muffins
1 1/2 cups firmly packed brown sugar
2/3 cup vegetable oil
1 egg
1 1/2 teaspoons vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
2 cups diced peeled firm tart apples (such as Granny Smith)

Directions

1. Note: cinnamon could be added to the batter ( about 1 teaspoon or less). 
2. Topping: In a small bowl toss together sugar, flour, butter and cinnamon until crumbly; set aside. 
3. Muffins: In a large bowl whisk together brown sugar, oil, egg and vanilla until smooth. 
4. In a separate bowl, sift together flour, soda and salt. 
5. Stir oil mixture into flour mixture alternately with buttermilk. 
6. Fold in apples, mixing just until combined. 
7. Spoon into greased muffin cups filling 3/4 full. 
8. Sprinkle topping over evenly. 
9. Bake at 350°F for 25-30 minutes or until golden brown and tops spring back.

Notes: I have a bad habit of checking the ingredient list to see if I have everything, but not checking the actual amounts of each ingredient. This recipe has way more sugar than other muffin recipes I've made. I didn't notice until I had already started making it, though, and I was too tired to think about making adjustments so I just followed the recipe. The result was tasty but very sweet - enough so that no one wanted to eat more than one (unusual with my family and muffins). If I make these again I will reduce the sugar in the muffins to 1/2 cup or eliminate it entirely since the topping is sweet. Having said all that, I am craving these right now as I type this up. 

Source: Food.com