Haines, my niece, has two favorite foods: cinnamon rolls and bacon. I’m pretty sure she couldn’t choose between the two so we went for it on Sunday morning and made both for a late breakfast.
These cinnamon rolls are different from ones that I’ve made in the past in that you don’t have to prep anything the night before. They also start with a biscuit base. That’s right – these rolls are the perfect marriage of a buttermilk biscuit and a cinnamon roll.
There are two very important steps to the dough portion: make sure your shortening is FROZEN (I lied, I put this in the freezer the night before) and make sure you chill the dough for 10 minutes before adding the buttermilk. This is the KEY to perfect biscuits.
Another important step once the dough is rolled out: make sure the butter is super soft to spread over top. And yes, it looks like a lot of butter and that’s because it is a lot of butter. But you only get to cook bacon and sweet rolls for your favorite niece every once in a while. So deal.
Once the sweet rolls are baked, they are drizzled with a delightful glaze that Haines LOVED (of course she did, it’s sugar). I used whole milk in place of the heavy cream and it worked just fine.
Incredible. You MUST try this biscuit + cinnamon roll.
And bacon, please serve with bacon.
Oh man! I wish we were devouring this breakfast right this moment.
We enjoyed this plate of flapjacks and bacon on Sunday after a long, long walk. And while the bacon isn’t the healthiest breakfast option, the pancakes are incredibly good for you. The pancakes start with soaking rolled oats in buttermilk. While the oats are soaking, mix together the remaining ingredients (the only change I made was using gluten-free flour instead of whole wheat) and making the drizzle. I think the drizzle was my favorite part because well, I love nut butter. The drizzle was made by thinning out the almond butter with some warm water and a little maple syrup for sweetness.
The pancakes were fluffy but didn’t make you feel stuffed. I also loved the almond butter drizzle as I’m not really a “sweet” breakfast kind of gal.
Do you call them “pancakes” or “flapjacks”?
They’re definitely pancakes in my world.
Big Guy and I have never really been brunch people. On the weekends we typically eat a light breakfast, light lunch and then have a killer dinner. Until lately.
Over the past several months, I’ve truly started to love Sundays. Gone are the days of complaining about Monday being just around the corner. And gone are the days of not having brunch at home.
I’ve really enjoyed our slow mornings that start without an alarm clock. After waking up, I make coffee, enjoy a cup with a small breakfast and then we go on a walk. After we’ve worked up an appetite, it’s time for brunch. And have I got a deliciously comforting yet incredibly easy brunch dish for you.
Sausage Potato Pie is full of potatoes (I used pre-shredded hashbrowns, oh yes I did), sausage, eggs and cheese. A little milk helps bring it all together along with some spinach for nutrients and any seasoning you desire (I used a Savannah Summer Salt). Simply brown the sausage and then whisk together the eggs, milk and seasonings. Then fold in the potatoes, some of the cheese (we used a smoked gouda), spinach and cooked sausage. Pour into the prepared pie dish, top with more cheese and bake.
Add a mimosa on the side and you’ll really be living.
The Pirates haven’t been on a winning streak this season. And because of our record, we’ve been playing in the noon time slot more weeks than not at home. Honestly, I don’t really mind the early start time. We head to Greenville fairly early, enjoy a few mimosas and a little food and we’re home in time for dinner. It’s kind of perfect and totally shows my age.
Anyways, a few weekends ago I made a sweet potato and sausage strata for Big Guy and me to enjoy on Saturday and it turned out better than ever. It’s a little sweet, it’s a little savory and it’s absolutely perfect for the holiday season. The strata can be assembled in advance and simply bring to room temperature and bake in the morning. This recipe could also easily be doubled or tripled if you have a crowd to feed.
I used turkey breakfast sausage instead of chicken (due to what our grocery store offered) and that’s the only change I made in the recipe. I loved the texture that the sweet potato chunks gave to the dish and the addition of the maple syrup paired with the flavors of the sausage was perfection.
This recipe is a keeper!
Breakfast is one of my favorite meals of the day. But I don’t typically do anything fancy. Most mornings I whip up a smoothie or make a yogurt bowl or I’ll have a warm breakfast of oatmeal.
But a few mornings ago I pulled out the skillet and made breakfast for Big Guy and myself. It’s not too difficult and you really only need a few ingredients to make frico eggs (aka crispy fried cheesy eggs).
First you grate some parmesan cheese and heat up your skillet to medium heat. Crack an egg in a small bowl to avoid shells in your breakfast. Once the skillet is hot, spray with non-stick spray and sprinkle 2 tablespoons of cheese in the middle of the pan and spread into a thin layer. Once the cheese starts to melt, gently pour the egg on top and cover the skillet with a glass lid. Allow to cook until your desired degree of doneness. Remove the skillet from the heat and all the cheese to crisp up before removing and plating. Sprinkle with a little salt and some herbs (I had some parsley on hand but chives would be fantastic). I served ours with sliced avocado on the side.
This would also be perfect for a light lunch. Or dinner, for that matter.
Crispy and cheesy and so, so yummy.
After a win last Saturday, we’re back on the field TONIGHT.
But let’s rewind to our noon game last Saturday against Tulsa…
A noon game means that mimosas are totally acceptable at 8am.
It also means that your tailgate menu is breakfast-inspired.
Mimosas – a lot of bubbles, a splash of OJ
Banana-Nut Muffins – I left the frosting off of the muffins to make them more breakfast-appropriate. Muffins travel well and can be made in advance.
Breakfast Casserole – I prepped all the ingredients the night before and simply combined and baked Saturday morning. I love this spin on the breakfast casserole. I used some habanero cheese for a little kick!
Apple-Spiked Monkey Bread – I woke up at 4am for this slow-cooker recipe. I know. Crazypants. It tasted amazing but wasn’t the prettiest dish I’ve ever made. It was made boozy with the addition of rum. If I had more time, I think I would have liked the looks of the end-results a little more.
Cream Cheese Sausage Balls – My go-to recipe for any and all tailgates. I can make them the night before and simply heat them up before hitting the road. Plus everyone loves these little nuggets of deliciousness.
With it being such an early game, it took awhile for all the fans to surface.
What’s your favorite pre-noon tailgate food?
This past Sunday a few friends gathered for Sunday brunch. While I’m not usually a fan of having plans on Sunday, this particular brunch made me excited to plan another Sunday brunch. The great part about brunch is that there really are no expectations. Sweet and savory are perfectly acceptable and the drink menu plans itself: mimosas and bloody’s.
And yes, our other halves were there but men don’t feel the need to take a picture every single time they hang out.
The hostest with the mostest (hey, KP!) provided the main dish which was a hearty egg and hashbrown casserole. Delicious with a heaping spoonful of salsa on top. The other ladies all brought a little of this and a little of that. There was chicken croissants, mini grilled cheese sandwiches, fresh fruit and monkey bread.
I brought smoked salmon dip and The Masters Pimiento Cheese. Both are ridiculously easy to make and I actually prepped them both on Saturday afternoon.
I adore salmon but Big Guy would never be interested in this appetizer. Thankfully there were others that love salmon as much as I do. The dip is a quick mix of cream cheese (I used the whipped version), light sour cream, lemon juice, salmon, red onion and dill. So good!
Big Guy is a huge fan of the southern staple pimiento cheese. There are quite a few varieties out there and I’ve made quite a few versions using various recipes. The most difficult part of this recipe is shredding the cheese. Don’t buy pre-shredded cheese. Just don’t. In this particular version, instead of just mayo, a mixture of cream cheese, sour cream and mayo is used for a creamy, rich spread. Also, in addition to cheddar cheese, Parmesan cheese is added for some extra sharpness. And of course, pimientos. You can’t leave out the pimientos. If you make this in advance, let it come to room temperature before serving so that it spreads easier onto the crackers.
The best part about these two dips – they aren’t just for brunch. The pimiento cheese is perfect for any fall tailgate and the salmon dip will impress your guests at a dinner party or for “appy” hour.