I think I may found my new favorite thing to serve at any brunch I host or cater. Simple, easy to accommodate dietary needs, and super tast!
Breakfast Mini Baguettes
4 frozen mini baguettes, thawed (I use Rhodes brand)
2 tablespoons cream
8 strips bacon, cooked and chopped
¼ cup finely shredded Italian cheeses
2 green onions, sliced
salt and pepper to taste
extra cheese to sprinkle on top
Cut top off baguettes and pull out bread to make a deep hallowed depression in each one.
Mix all ingredients except extra cheese and pour equally into each of the 4 baguettes. Once filled with the egg mixture put back two or three big chunks of the bread into each of the baguettes to soak up some of egg mixture. Cover and let them sit in the fridge overnight.
Next day bake at 350°F 20-25 minutes. Remove from oven and sprinkle more cheese on top of hot baguettes. Serve warm
Love these sweet breakfast treats. Makes my family’s Saturday a little brighter!
Inside Out Cinnamon Roll Cups
2/3 of an 8-ounce block of cream cheese, softened
2/3 cup powdered sugar
1 teaspoon pure vanilla extract
1 (17.5-ounce) can of jumbo refrigerated cinnamon rolls (5-count)
Preheat oven to 350°F. Grease a 6-cup muffin pan with butter (or spray with nonstick cooking spray).
Using an electric mixer, beat cream cheese until smooth. Slowly blend in powdered sugar and vanilla, then beat until smooth and well-combined. Set aside.
Open can of cinnamon rolls and remove one. Tear off a strip of cinnamon roll long enough to fit the circumference of the muffin cup with a little bit of overlap. Fit the intact center of the cinnamon roll into the bottom of the muffin cup, gently pressing down. Press the cinnamon roll strip inside the top of the cinnamon roll cup so that it’s sitting on top of the cinnamon roll base.
Gently press the seams together to seal and pinch the ends of the strip together to form a “cup.” Repeat with the remaining four cinnamon rolls.
Evenly divide the cream cheese mixture between the five cinnamon roll cups (about 1 1/2 tablespoon per cup).
Bake for 18 to 20 minutes or until light golden brown.
Let cool in pan for 2 minutes, and then carefully use a thin knife to gently lift out each cinnamon roll.
Drizzle with icing from the packet that came in the can of cinnamon rolls.
Note : Be careful, as cream cheese filling will be hot!
Camping season is in full swing here in Minnesota. This recipe is great for a large family or if your camping with a bunch of friends.
1½ lbs. pork sausage
3 thick slices Sourdough
Wedge of Cheddar, shredded
3 cups milk
1 tsp. Dijon mustard
1 tsp. salt
Ground black pepper
Brown sausage and drain grease. Spread into greased 9 x 13 x 2” foil pan with torn pieces of bread and grated cheese. Mix remaining ingredients and pour over contents of pan. Cover with heavy duty foil. The next morning, bake over coals for one hour.