3 ripe bananas
2 cups rolled oats
1 cup dates, pitted and chopped
1/3 cup vegetable oil
1 teaspoon vanilla extract
Preheat oven to 350 degrees.
In a large bowl, mash the bananas. Stir in oats, dates, oil, and vanilla. Mix well, and allow to sit for 15 minutes. Drop by teaspoonfuls onto an ungreased cookie sheet.
Bake for 20 minutes in the preheated oven, or until lightly brown.
1 (8 ounce) package refrigerated crescent rolls
1 cup frozen hash brown potatoes, thawed
1 cup shredded mozzarella cheese
5 eggs, beaten
1/4 cup milk
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons grated Parmesan cheese
Preheat oven to 375 degrees. Grease a 10×15-inch baking pan.
Unroll crescent roll dough and press into the prepared baking pan. Sprinkle hash browns and mozzarella cheese over the crescent roll dough.
Whisk eggs, milk, salt, and black pepper together in a bowl; pour over potato-cheese layer. Top with Parmesan cheese.
Bake in the preheated oven until eggs are set in the middle and cheeses are melted, about 30 minutes.