Most weekend mornings, I make cinnamon rolls (canned… if you even remotely thought I’d make cinnamon rolls from scratch, bless your heart) or breakfast casserole… or, on rare occasion, pancakes. This morning, there was some dissension among the ranks on what I should make. Abby was away at a church sleepover, so there was no one to break the tie between Katie’s vote for cinnamon rolls and Jeb’s vote for breakfast casserole.
So, I just combined them. And the result was fantabulous. No kidding. Delicious. We had for breakfast this morning and leftovers for dinner tonight. At their request.
Cinnamon Roll Breakfast Casserole
- Pam non-stick spray (if you want luxury, skip this and just melt 3-4 tbsp of butter in bottom of 9×13 dish)
- 2 cans of cinnamon rolls (I used Pillsbury Cinnabon)
- 8-12 pieces of cooked bacon
- 1 cup shredded cheese (I used Mexican blend because that’s what I had on hand)
- 6 eggs
- 1 1/4 cup milk
- 3/4 cup maple syrup (I used real maple syrup, but I’m sure pancake syrup would work too)
- Preheat oven to 350
- Spray bottom and sides of 9×13 pan (I used glass Pyrex) with Pam
- Open cinnamon rolls. Set icing aside. Cut/tear each roll into pieces (4-6 pieces per roll) and spread evenly across the bottom of the pan.
- Spread bacon on top of cinnamon roll pieces (either in whole slices or crumbled).
- Sprinkle shredded cheese evenly over the bacon and cinnamon roll pieces.
- Beat eggs and milk in a separate bowl. Pour slowly over the cheese.
- Drizzle maple syrup evenly over the entire casserole.
- Bake in oven for 45-55 minutes, until golden brown and a knife inserted in the center comes out “clean.”
- Warm cinnamon roll icing in the microwave for 10-15 seconds, just until pourable. Drizzle over warm casserole. Enjoy!
This was just as yummy as leftover. Just pop in the microwave and reheat. I only drizzled the icing over what was being served, so that was “fresh” on the leftovers.