In a little bit, I’m heading out to pick up my oldest daughter Grace from college. I can hardly believe she’s officially finished with half her junior year. I’m so happy to have her home!
With the holidays very much on my mind and me wanting to make them extra special for my family this year, I played with a couple new recipes that I think I’ll be serving for breakfast Thanksgiving morning. These both can be made a day or two before and will definitely hold your family over until your turkey feast.
Raspberry Cinnamon Roll Breakfast Casserole
I saw my favorite blogger Liz Adams make this recipe using blueberries. My family doesn’t love that berry so I swapped them out for raspberries. This was delish! This recipe serves 4–I would double for my crew.
What You Need
- 1 tube of Pillsbury Cinnamon Rolls (Liz suggests the large Cinnabon ones)
- 1/2 stick of butter
- 2 teaspoons cinnamon
- 1 teaspoon vanilla extract
- 3 eggs
- 1 package fresh raspberries
- 1/2 cup whole milk
- 1/2 cup powdered sugar
- 1 tablespoon maple syrup
What You Do
- Preheat oven to 375.
- Separate packaged cinnamon rolls and cut each roll into 6 pieces.
- Melt 1/2 stick of butter and mix with 1 teaspoon cinnamon to coat bottom of your baking dish.
- Put cinnamon roll pieces into dish.
- In a separate bowl, whisk together 3 eggs, 1 teaspoon cinnamon, and 1 teaspoon vanilla extract, and pour over cinnamon roll pieces. Make sure it’s evenly distributed.
- Top with raspberries and bake for 20-25 minutes until browned on top.
- While baking, whisk together whole milk and powdered sugar in a bowl to create glaze. Add 1 tbsp maple syrup. We also add the frosting that comes with the cinnamon rolls for extra thickness. Once the casserole is done, spoon the glaze on top of the casserole and serve.
Cheesy Sausage and Croissant Casserole
This is a little twist on the classic egg bake. The croissants make it much lighter than using a french loaf of bread.
What You Need
- 2 tablespoons oil
- 1 pound hot ground pork sausage (such as Jimmy Dean)
- 1/2 cup chopped onions
- 1 1/4 cups shredded parmesan cheese
- 1 teaspoon table salt
- 1 package mini croissants (about 24 torn or 6-8 large croissants torn)
- Vegetable cooking spray
- 3 cups milk
- 1 cup heavy cream
- 5 large eggs, lightly beaten
- 2 cups shredded Gruyere cheese
What You Do
- Sautee onion and sausage together in a skillet over medium heat, stirring to crumble.
- Toss together sausage mixture with parmesan, salt, and croissants.
- Arrange in a 13- x 9-inch baking dish coated with cooking spray.
- Whisk together milk, cream, and eggs.
- Cover and chill eight hours or over night.
- Preheat oven to 350. Uncover casserole and sprinkle with Gruyere cheese. Bake 45 minutes until golden brown. Let stand 10 minutes and serve.
If you need a little more breakfast inspiration, you might like these stories too:
Have the best Thanksgiving!