Freezer Crescent Zucchini Pie

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Ingredients

  • 2 tubes refrigerated crescent rolls

  • 4 tsp dijon mustard

  • 8 cups sliced zucchini

  • 2 cup chopped onion

  • 12 tsp butter

  • 4 eggs, lightly beaten

  • 2 cup shredded mozzarella cheese

  • 2 cup Colby-Monterey Jack cheese

  • 8 slices cooked and chopped bacon

  • 1 tsp salt

  • 1 tsp pepper

  • 1 tsp dried basil

  • 1 tsp dried oregano

Directions

  1. Place crescent dough into a 9x13 or 10x15 baking dish. Press dough onto the bottom and up the sides to form a crust. Seal seams. Spread crust with mustard.

  2. In a large skillet, saute the zucchini and onion in butter until tender. In a large bowl, combine the eggs, cheeses, bacon, seasonings, and the zucchini mixture. Pour into crust.

  3. Bake at 375 degrees for 30-35 minutes or until a knife inserted near the center comes out clean. Cover edges loosely with foil if crust browns too quickly.

    How to Freeze- Securely wrap and freeze cooled pie in plastic wrap and foil. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Heat in the oven or microwave.

Freezer Breakfast Biscuit Cups

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Ingredients

  • 1 lb pork sausage (like Jimmy Dean)

  • 3 tbsp flour

  • 1 tsp pepper

  • 2 - 1/4 cup milk

  • 1 - 1/2 cup cubed hash brown potatoes

  • 3 tbsp butter

  • 6 eggs

  • 3 can large refrigerated biscuits - 24 biscuits

  • 1 - 1/2 cup shredded Colby Monterey Jack cheese

Directions

  1. In a large skillet, cook sausage over medium heat until no longer pink. Stir in the flour, and pepper. Gradually add the milk and bring to a boil. Cook and stir for 4 minutes or until thickened. Remove from the heat and set aside.

  2. In a separate skillet, cook the potatoes and butter until soft. Whisk the eggs and the remaining milk and pepper. Add to skillet and cook until almost set.

  3. Press into each biscuit onto the bottom and up the sides of ungreased muffin cups. Spoon the egg mixture, half the cheese, and sausage into cups. sprinkle with remaining cheese.

  4. Bake at 375 degrees for 18-22 minutes or until golden brown. Let cool for 5 minutes before removing from pan. If you are using jumbo muffin tins, this will be closer to 28 minutes.

How to Freeze- Freeze cooled biscuit cups in a freezer container, separating layers with waxed paper. To use, microwave one frozen biscuit cup on high for 50-60 seconds or until heated through.