It seems like breakfast is the one meal people don’t experiment with much, instead relying on the same dishes day in and day out. If you’re feeling like you’re in a breakfast rut, making bacon and eggs or fruit and cereal every morning, here are two new recipes you may like to try one of these weekends when you’re not pressed for time.
This Farmer’s Breakfast Casserole is great, and what makes it even better is you can put it together the night before and in the morning just pop it in the oven. These Jumbo Cinnamon Rolls are great served with the casserole or by themselves if you just want something sweet to go with a cup of coffee for breakfast.
Either way, these breakfast dishes will be a tasty way to start your day. Enjoy!
FARMERS’ BREAKFAST CASSEROLE
3 cups frozen shredded hash browns
1 cup shredded cheddar or Monterey Jack cheese
1 cup cooked ham or bacon, diced
1/4 cup green onion, diced
4 large eggs, beaten
1 (12-ounce) can evaporated milk
1/4 teaspoon pepper
1/8 teaspoon salt
2 tablespoons real bacon bits
Arrange hash browns evenly in the bottom of greased 13-by-9-inch baking pan. Sprinkle with cheese, ham or bacon and onion; set aside.
Combine eggs, milk, pepper and salt in a medium bowl, blend well. Pour egg mixture over hash brown mixture; sprinkle bacon bits over top of casserole. Cover and refrigerate for several hours or overnight.
Bake, uncovered, at 350 degrees until center is set, about 40-45 minutes. If chilled overnight, bake for 55 to 60 minutes. Serves 6 to 8.
JUMBO CINNAMON ROLLS
1 cup very warm milk (110-degrees)
1 envelope active dry yeast
1/2 cup sugar
2 eggs, beaten
1/3 cup margarine or butter melted and cooled
1 teaspoon salt
4 1/2 cups all-purpose flour
1/3 cup butter, softened
3/4 cup brown sugar, packed
2 1/2 tablespoons cinnamon
1 (16-ounce) container cream cheese frosting
Combine milk, yeast and sugar in a large bowl; let stand for 10 minutes. Stir in eggs and melted margarine or butter with a wooden spoon.
Mix salt into flour; add flour to wet mixture, one cup at a time, until dough forms. Knead until smooth; place dough in a large bowl sprayed with non-stick vegetable spray. Cover and let rest until double in size.
Generously spray a surface with non-stick vegetable spray; roll out dough into a 21-by-16-inch rectangle. Spread with butter; combine brown sugar and cinnamon and sprinkle over top.
Roll up dough and slice into 12 rolls; arrange in a lightly greased 13-by-9-inch baking pan. Cover and let rise until nearly double in size, about 30 minutes.
Bake at 400 degrees until golden, about 15 minutes. Spread warm rolls with frosting; serve warm. Makes one dozen cinnamon rolls.
Brotherton offers website readers one or more stellar recipes a week in the “My Leader Yummy” feature. Looking for a recipe you can’t find? Email her at kbrotherton42@gmail.com and she’ll see if she has it.
