I’m over on Every Day Cheer today posting our family favorite breakfast casserole that we have eaten every year on Christmas morning. Hop on over there to see it.
Another recipe tradition we started serving on Christmas morning began when we had kids. My boys don’t love meat or eggs, so I needed another kid-friendly option for them.
I came across this amazing cinnamon roll casserole on my friend Dana’s blog, and thought I’d share it here with anyone that was looking for another option for Christmas morning. This one isn’t as easy to make ahead because you don’t want the cinnamon rolls to get soggy. So I make this recipe early that morning.
Todd and the boys have a real sweet tooth, so they like this one while the grandparents and I prefer the sausage and egg casserole. You get the best of both worlds with these two recipes.
- Baking spray
- 2 cans of Pillsbury refrigerated cinnamon rolls with icing
- 4 eggs
- ½ cup heavy whipping cream
- 2 teaspoons ground cinnamon
- 2 teaspoons vanilla
- 1 cup chopped pecans
- ¼ cup maple syrup
- Icing from cinnamon rolls
- Heat oven to 375 degrees
- Spray 13x9 glass baking dish with baking spray
- Separate both cans of cinnamon rolls into 16 rolls; set icing aside.
- Cut each roll into 4 pieces.
- Place pieces in baking dish.
- In a medium bowl, beat eggs.
- Beat in cream, cinnamon and vanilla until well-blended.
- Gently pour the egg mixture over cinnamon roll pieces.
- Sprinkle with pecans.
- Drizzle with ¼ cup syrup.
- Bake 20-28 minutes, or until golden brown.
- Cool 15 minutes.
- Remove covers from icing and microwave for 15 seconds, or until thin enough to drizzle.
- Drizzle icing over the top of the casserole.
What are your Christmas morning breakfast traditions?