BREAKFAST
Cinnamon Roll Breakfast Casserole
Sweet and savory in the same dish, which is the correct way to eat breakfast. Sausage and eggs baked with cinnamon roll pieces gives you the maple-and-breakfast-meat effect without any maple at all.
- Prep
- 15 minutes
- Cook
- 45 minutes
- Serves
- 8 servings
- Difficulty
- Easy
Ingredients
- 5 cinnamon rolls, cubed
- 1 pound breakfast sausage
- 8 large eggs
- 1 cup whole milk
- 1 cup shredded sharp cheddar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon ground cinnamon
Instructions
- 01
Heat the oven to 350F and butter a 9x13 dish.
- 02
Brown the sausage in a skillet, breaking it up as it cooks. Drain well.
- 03
Scatter the cubed cinnamon rolls and the sausage in the dish.
- 04
Whisk the eggs, milk, salt, pepper and cinnamon. Pour over the top, then scatter the cheddar.
- 05
Bake 40 to 45 minutes, until set in the center and golden at the edges.
- 06
Rest 10 minutes before cutting. Drizzle the reserved icing over half the pan for whoever wants it.
Tips
- Drain the sausage properly or the casserole turns greasy.
- Assemble the night before, refrigerate, and add 10 minutes to the bake time.
Variations
- Use bacon instead of sausage and add caramelized onions.
- Vegetarian: swap the sausage for sautéed mushrooms and spinach, squeezed dry.
