Tuesday, April 1, 2014

Sunday Brunch Eggs and Cinnamon Rolls

The previous weekend was very busy.  We had the play on Friday and Saturday that our grandson Dylan was in.  Dylan plays Oliver Twist  Then on Sunday we celebrated his brother Ewan's birthday.  Ewan's Birthday Party  My daughter had a brunch for the family on Sunday morning.  I wanted to bring something but I ran out of time.  I had to come up with something quick and easy to make.  On Sunday morning I got up and made these two recipes.  I had made the egg dish before, but not the cinnamon roll casserole.  I had them both in the oven at the same time and in 1 1/2 hours we were out the door.

Sunday Brunch Egg Dish

1/2 pound bacon cooked until crisp
12 eggs
1 cup milk
1 large package O'Brien frozen hash brown potatoes, thawed
1 cup shredded cheddar cheese
1 t. salt
1/2 t. pepper

Cook the bacon until crisp.  Crumble and set aside.

Beat eggs and milk.  Stir in the hash browns, cheese, salt, pepper, and bacon.

Pour into a greased 9 x 13 dish and bake uncovered at 350 degrees for 35-45 minutes or until the eggs are set.  Cut into squares.

 Cinnamon Roll Casserole

2 cans of refrigerated cinnamon rolls with icing
4 eggs
1/2 cup heavy cream
2 t. ground cinnamon
2 t. vanilla  (by the way, my homemade vanilla turned out awesome) Make Your Own Vanilla
1/2 cup chopped pecans
1/4 cup maple syrup (optional)

Spray a 9 x 13 baking dish with cooking spray.
Separate both cans of dough.  You should have 16 rolls.  Place them side by side in the pan.
In a bowl beat the eggs, cream, cinnamon and vanilla until well blended.
Pour liquid over the rolls.  Sprinkle with pecans.  If you like, you can drizzle some maple syrup over the dough as well.  I didn't have any so I left it out.

Bake at 350 degrees for 25 minutes or until brown.  Let cool for 15 minutes and drizzle the icing over the top.

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