Breakfast Two Ways: Savory & Sweet

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I love a good breakfast – eggs and bacon, biscuits and gravy, chilaquiles or migas, pancakes, oatmeal, toast with jelly, grits – there are so many options.  Or, even better, brunch.  With brunch you typically get to mix and match several tasty food options… and there’s usually the added bonus of mimosas 🙂 Either way you go, it’s a time to enjoy the best both worlds of savory and sweet foods.

In this post, we’re looking at both options.  For the savory, we have Breakfast Cups.  This recipe originated from a friend back in Weslaco.  It quickly became one of our family favorites for a few reasons – they are quick to make, great for brunches/showers/food gifts, and they freeze really well for a fast breakfast option during the week.  To satisfy a morning sweet tooth we have Quick Cinnamon Rolls. Will loves cinnamon rolls while I am fairly picky about them. These work for both of us and take advantage of packaged crescent roll sheets to bake quickly for a no-fret breakfast option.

What’s your favorite breakfast or brunch treat? Grab a cup of your favorite coffee and try these two out!


Breakfast Cups

  • 1 tube flaky biscuits
  • 2 C shredded cheese (Cheddar, Mont Jack, whatever your preference)
  • 2 eggs
  • 1 lb breakfast sausage

Preheat oven to 325.

Cut each biscuit into thirds.  Spray two muffin tins with nonstick spray and place 1/3 of a biscuit into each muffin cup.

*Note:  I like these best with flaky biscuits.  However, at the time of this post, all I had on had was a tube of buttermilk biscuits.  They work fine as well – your end product just won’t be as tall since the buttermilk biscuits won’t “puff” as much as the flaky option.  There were 10 buttermilk biscuits in the tube, flaky has 8 in a tube, so 6 muffin tins ended up with an extra 1/3 biscuit in them.

Brown the breakfast sausage and drain off any excess grease.  You can use any flavor of breakfast sausage here – my go-to is the sage, but I do like the spicy option now and then.

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Remove your pan from the heat and stir in the eggs and shredded cheese.  This mixture will be very thick but you don’t want to cook/scramble the eggs, just get it all mixed up together.

Spoon a heaping tablespoon of the mixture on top of each biscuit piece.

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Bake for 25 minutes.

Remove from the oven, let the tins sit just a minute or two, then pop the Breakfast Cups of out the muffin tin and place on a cooling rack if you are not serving them right away.  If you go straight to a plate when they are right from the oven the bottoms will get a little soggy.

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Breakfast Cups are so versatile – they are awesome straight from the oven, great as they cool down a little, and perfect reheated for 30 seconds straight from the freezer.  I have often made these the night before a brunch or breakfast meeting or froze half the batch for a quick breakfast grab on weekdays.  Try them out!

*Note: when I made both the Breakfast Cups and the Easy Cinnamon Rolls at the same time I set the oven at 350 and started with the Breakfast Cups.  They baked for just over 20 minutes instead of 25 and the cinnamon rolls went closer to 13-14 minutes.


Easy Cinnamon Rolls

  • 1 pkg refrigerated crescent roll sheets
  • 1 T butter, melted
  • 2 T sugar
  • 1 tsp cinnamon
  • ½ cup finely chopped pecans
  • ½ cup powdered sugar
  • ½ tsp vanilla
  • 1-2 tsp orange juice or milk

Preheat oven to 375.  Spray a cookie sheet with nonstick cooking spray, or line it with parchment paper.

Unroll the crescent roll sheet but do not separate the strips just yet.  If you can’t find the crescent roll sheets, just use the normal crescent rolls.  You can press the seams together after unrolling the dough and cut them into strips later, or just roll them up like normal crescent rolls.

Brush the dough with the melted butter.

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In a small bowl, stir together the sugar and cinnamon. Sprinkle the cinnamon sugar over the dough, then sprinkle the chopped pecans over as well.  Gently press the pecans into the dough – you want them to stick a bit but not deflate the crescent dough.

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Tear out each crescent strip, using a paring knife if necessary to cut along the seams.  Roll each strip into a spiral and place it on the baking sheet.

Bake for 15-18 minutes, or until golden brown.

Remove from the oven and cool slightly on the pan or a wire rack.

In a small bowl, stir together the powdered sugar, vanilla and enough of the orange juice or milk to make an icing.  You want it to drizzle off the spoon easily but be thick enough to not completely melt when it hits the warm rolls.  Drizzle this over the cinnamon rolls.

Serve warm and enjoy!

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*Note: when I made both the Breakfast Cups and the Easy Cinnamon Rolls at the same time I set the oven at 350 and started with the Breakfast Cups.  They baked for just over 20 minutes instead of 25 and the cinnamon rolls went closer to 14-15 minutes.


Full Recipes

Breakfast Cups

  • 1 tube flaky biscuits
  • 2 C shredded cheese (Cheddar, Mont Jack, whatever your preference)
  • 2 eggs
  • 1 lb breakfast sausage

Preheat oven to 325.

Cut each biscuit into thirds.

Grease a two muffin tins and place ⅓ of a biscuit in each cup.

Brown sausage and drain off excess grease.

Remove pan from heat and stir in eggs and cheese – mixture will be thick.

Spoon a heaping tablespoon of mixture on top of each biscuit piece.

Bake for 25 minutes.


Easy Cinnamon Rolls

  • 1 pkg refrigerated crescent roll sheets
  • 1 T butter, melted
  • 2 T sugar
  • 1 tsp cinnamon
  • ½ cup finely chopped pecans
  • ½ cup powdered sugar
  • ½ tsp vanilla
  • 1-2 tsp orange juice or milk

Preheat oven to 375

Spray a cookie sheet with nonstick cooking spray, or line with parchment paper.

Unroll the crescent sheet, do no separate.

Brush dough with melted butter.

In a small bowl, stir together the sugar and cinnamon; sprinkle over the dough.

Sprinkle the chopped pecans over the dough and gently press them into the dough a bit.

Tear the crescent strips, using a paring knife if necessary, and roll each strip into a spiral.

Place each spiral on the baking sheet.

Bake for 15-18 minutes, or until golden brown.

Remove from oven and cool slightly on pan or wire rack.

In a small bowl, stir together the powdered sugar, vanilla and enough of the orange juice or milk to make an icing of drizzling consistency.

Drizzle over the warm rolls.

Serve warm.

2 thoughts on “Breakfast Two Ways: Savory & Sweet

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