I’m so excited to introduce you to my beautiful friend, Cathy Durig, today—mama, photographer, and creator of this BOMB breakfast, which happens to be almost too easy for how incredibly delish it looks. Not to mention, it’s a perfect crowd pleaser for when you’ve got guests in town! Grab the recipe below.
From Cathy Durig… I am all about easy… like anything that claims to make my life easier… I’m in… no questions asked. After just having a baby two weeks ago, and still attempting to raise our oldest 19 month old… easy is my middle name. However, I love cooking and trying out new recipes. I’m fully aware, a banana or a bowl of cereal would be the easiest option for breakfast, but I found a recipe that is enough for me to whip up and eat off for couple days that I and my oldest love!
With that being said, below is my oh-so-delicious breakfast casserole dish that is sure to please basically everyone… Cinnamon French Toast Casserole. The best part, I could eat off this thing for days, it heats up easy, and it gives me the opportunity to try out different toppings; blueberries, maple syrup, powdered sugar… or you can just use the cream cheese icing it came with. Either way, this is an easy alternative to the mundane breakfast options you might be experiencing, and it doesn’t take long at all. I’m so excited to share this recipe with Bisou Style because let’s be real… she is the epitome of making motherhood look fabulous. Enjoy loves!
- 2 17.5 oz. cans refrigerated cinnamon rolls
- 2 Tbsp. melted butter
- 4 eggs
- ⅓ c. almond milk
- 1 Tbsp. cinnamon
- 1 tsp. vanilla
- 1 tsp. nutmeg
- 1 Tbsp. granulated sugar
- Preheat oven to 350 degrees.
- Remove cinnamon rolls from packages and cut each roll into sixths.
- Drizzle melted butter in 9×13 inch pan.
- Spread cinnamon roll pieces evenly in pan.
- In a separate bowl, combine eggs, milk, cinnamon, nutmeg, and vanilla extract. Whisk until combined.
- Pour egg mixture over cinnamon rolls.
- Sprinkle granulated sugar evenly over top.
- Bake at 350 degrees for 30-35 minutes or until the top of casserole is golden brown and center is set.
- Pour icing from package evenly over casserole.
Photography and Recipe: Cathy Durig