Cinnamon Rolls & Sausage Breakfast Casserole
We hosted breakfast for our Primerica team a few Saturday's ago and boy was it good! I made cinnamon rolls from Ina Garten and a Sausage Breakfast Casserole that were both so yummy! They are both rich...so we had little "cuties"/mandarin oranges too... and o.j./coffee. I will definately make sure we have something lite to go with these when I make them in the future.
Puffed Cinnamon Rolls, based on a recipe from Barefoot Contessa Back to Basics, Ina Gartenmakes 12 cinnamon rolls
Ingredients
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1/3 cup light brown sugar, lightly packed
1/2 cup pecans, chopped in very large pieces
1 package (17.3-ounces/ 2-sheets) frozen puff pastry, defrosted
For the filling:
2 tablespoons unsalted butter, melted and cooled
2/3 cup light brown sugar, lightly packed
3 teaspoons ground cinnamon
(Ina adds 1 cup raisins...which I don't like in my baked goods...optional:)
Directions
Preheat the oven to 400 degrees F. Place a 12-cup standard muffin tin on a sheet pan lined with parchment paper. This is a very messy, gooey, bubbly mess if you don't put it on a baking pan in the oven!
In the bowl of an electric mixer fitted with the paddle attachment, combine the 12 tablespoons butter and 1/3 cup brown sugar. Place 1 rounded tablespoon of the mixture in each of the 12 muffin cups. Sprinkle the pecans evenly among the 12 muffin cups on top of the butter and sugar mixture.
Lightly flour a wooden board or stone surface. Unfold 1 sheet of puff pastry with the folds going left to right. Brush the whole sheet with the melted butter. Leaving a 1-inch border on the puff pastry, sprinkle each sheet with 1/3 cup of the brown sugar, 1 1/2 teaspoons of the cinnamon, (and 1/2 cup of the raisins if using). Starting with the end nearest you, roll the pastry up snugly like a jelly roll around the filling, finishing the roll with the seam side down. Slice the roll in 6 equal pieces, each about 1 1/2 inches wide. Place each piece, in 6 of the muffin cups. Repeat with the second sheet of puff pastry to make 12 cinnamon rolls.
Bake for 30 minutes, until the cinnamon rolls are golden to dark brown on top and firm to the touch. Be careful - they're hot! Allow to cool for 5 minutes only, invert the buns onto the parchment paper (ease the filling and pecans out onto the buns with a spoon) and cool completely....what!? no..eat em while they're warm...just don't burn your mouth:)
Ingredients
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1/3 cup light brown sugar, lightly packed
1/2 cup pecans, chopped in very large pieces
1 package (17.3-ounces/ 2-sheets) frozen puff pastry, defrosted
For the filling:
2 tablespoons unsalted butter, melted and cooled
2/3 cup light brown sugar, lightly packed
3 teaspoons ground cinnamon
(Ina adds 1 cup raisins...which I don't like in my baked goods...optional:)
Directions
Preheat the oven to 400 degrees F. Place a 12-cup standard muffin tin on a sheet pan lined with parchment paper. This is a very messy, gooey, bubbly mess if you don't put it on a baking pan in the oven!
In the bowl of an electric mixer fitted with the paddle attachment, combine the 12 tablespoons butter and 1/3 cup brown sugar. Place 1 rounded tablespoon of the mixture in each of the 12 muffin cups. Sprinkle the pecans evenly among the 12 muffin cups on top of the butter and sugar mixture.
Lightly flour a wooden board or stone surface. Unfold 1 sheet of puff pastry with the folds going left to right. Brush the whole sheet with the melted butter. Leaving a 1-inch border on the puff pastry, sprinkle each sheet with 1/3 cup of the brown sugar, 1 1/2 teaspoons of the cinnamon, (and 1/2 cup of the raisins if using). Starting with the end nearest you, roll the pastry up snugly like a jelly roll around the filling, finishing the roll with the seam side down. Slice the roll in 6 equal pieces, each about 1 1/2 inches wide. Place each piece, in 6 of the muffin cups. Repeat with the second sheet of puff pastry to make 12 cinnamon rolls.
Bake for 30 minutes, until the cinnamon rolls are golden to dark brown on top and firm to the touch. Be careful - they're hot! Allow to cool for 5 minutes only, invert the buns onto the parchment paper (ease the filling and pecans out onto the buns with a spoon) and cool completely....what!? no..eat em while they're warm...just don't burn your mouth:)
Sausage & Cheddar Breakfast Casserole-serves 8-10
1 & 1/2 lbs ground breakfast sausage, half hot & half regular...I got one that had sage already in it.
4 Eggs, beaten
2&1/2C half & half
1 tsp dried sage (which I didn't have, so I added poultry seasoning instead)
3/4 tsp kosher salt
1/4 tsp freshly ground black pepper.
4-5 large butter croissants, or 6 slices soft white or potato bread...a day old is perfect. I found day old croissants at the grocery store on sale...perfect
2 cups (6 oz) grated extra-sharp cheddar
2 Tbs chopped fresh herbs of choice for garnish...I like parsley, basil or cilantro...but chives will work if you like an oniony herb
Preheat oven 350, butter a 9x13 baking dish. Brown sausage in skillet and drain excess fat. Whisk together eggs, half & half, sage, s & p. Tear the croissants and place as first layer in baking dish, top with sausage, and then pour egg mixture over sausage and bread, topping with cheddar. Bake until set in the middle, about 30 min, careful to not over bake. Cool 15-20 min and garish with fresh herbs. SO GOOD...crowd pleaser!
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