Description
A quick and easy breakfast casserole made with cinnamon rolls, eggs, and milk, perfect for a delightful morning treat.
Ingredients
Scale
- 2 (12.4 oz) cans of refrigerated cinnamon rolls with icing
- 4 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup chopped pecans (optional)
- 1/2 cup raisins (optional)
Instructions
- Preheat your oven to 375°F. Grease a 9×13-inch baking dish.
- Open the cans of cinnamon rolls and cut each roll into quarters. Place the pieces in the prepared baking dish.
- In a large mixing bowl, whisk together the eggs, milk, vanilla extract, ground cinnamon, and salt until well combined.
- Pour the egg mixture evenly over the cinnamon roll pieces in the baking dish. If using, sprinkle the chopped pecans and raisins on top.
- Bake in the preheated oven for 25-30 minutes, or until the casserole is puffed and golden brown.
- Remove from the oven and let it cool for a few minutes. Drizzle the icing from the cinnamon rolls over the top before serving.
Notes
- For a richer flavor, add a teaspoon of nutmeg to the egg mixture.
- You can also substitute the cinnamon rolls with apple or pumpkin-flavored rolls for a seasonal twist.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 10g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 180mg