Bon Appétit Breakfast is ready! By Scarlett Cook
T
his time of year you are bound to have company at least once before the year is over. Breakfast is a meal that you want to have ready for them to eat but you don’t want to spend your time in the kitchen. These recipes are make-ahead; that means you can sit with your company and enjoy your coffee and breakfast will soon be on the table. Cinnamon Roll Breakfast Bake 6 – 8 Servings
3 Egg yolks 2 Large eggs 2 Cups milk 2 Tablespoons sugar 1 Teaspoon cinnamon 1 Teaspoon vanilla extract 1/4 Teaspoon salt 1 16-Ounce package frozen cinnamon rolls 1/2 Cup golden raisins 2 Tablespoons butter cut into small cubes Whisk yolks, eggs, milk, sugar, cinnamon, extract and salt. Break apart rolls and chop into 1” pieces. Place in a greased 7” x 11” baking dish. Add raisins to egg mixture. Pour egg mixture over cinnamon rolls; dot with butter. Chill at least 4 hours or up to 24 hours. Preheat oven to 325˚. Bake casserole 55 – 60 minutes or until golden brown. Let stand 5 minutes before serving.
Cheese Grits 4 – 6 Servings 1 Cup milk 1 3/4 Cups half-n-half 1 1/4 Cups water 1/2 Teaspoon salt 1 Cup uncooked quick cooking grits 3/4 Cup shredded Cheddar cheese 1 Teaspoon hot sauce Black pepper to taste Bring milk, half-n-half, water and salt to a boil in a medium saucepan over medium high heat gradually whisking in grits. Reduce heat to low and simmer 10 minutes or until thickened. Stir in cheese. These can be made ahead and reheated in an oven safe dish; you may need to add 1 tablespoon of water after reheating to make grits easier to serve.
30 GML - November 2020
