Feeding the kids on Christmas morning has always been a challenge. Simply put, they don’t want to eat; they want to unwrap presents and play with toys. So, several years ago, I began playing around with various “breakfast casseroles” that I could put together the night before, pop in the oven before the kids woke up, and have breakfast ready immediately on Christmas morning.
Over the years, I’ve made a variety of breakfast casseroles–Denver Omelet casseroles, Biscuits & Gravy casseroles, Spanish Fritatta casseroles, and even Bread Pudding-style casseroles. This year’s breakfast casserole will surely be a hit-Cinnamon Roll French Toast Casserole.
- 3 tubes (8ct) refrigerated cinnamon rolls with icing-uncooked
- 3 eggs
- 3/4 c. milk
- 1 tsp ground cinnamon
- 1/4 c. breakfast syrup
- 1/4 c. butter-cubed
- Preheat oven to 350 degrees. Spray a 9 x 13 baking pan or large casserole dish with nonstick spray.
- Cut cinnamon rolls in quarters and place in the sprayed pan, separating the cut rolls.
- In a large bowl, whisk together eggs, milk, cinnamon, and breakfast syrup.
- Pour mixture over cinnamon roll pieces.
- Dot the top with cubed butter.
- Bake at 350 degrees for 30-40 minutes or until top is brown and liquid has been absorbed.
- While hot, drizzle the top with icing from cinnamon roll tubes.