It’s been a minute since I posted one of these types of posts, but I can say this was inspired by Adrienne’s post.
On a fine Saturday morning a couple of weeks ago, my husband got up to tackle the yard and being the fabulous wife that I am, I whipped up a lil something:
Here’s the recipe for the Sticky Bun:
2 small tubes refrigerator buttermilk biscuits OR 1 tube Pillsbury Grands buttermilk biscuits (I used 1 tube)
3 Tbsp. butter or margarine, melted
1/2 C. pancake syrup
1/3 C. packed brown sugar
1/2 tsp. cinnamon
1/4 C. chopped pecans, optional*
1/4 C. chopped almonds, optional*
*I didn’t use nuts
Spray a fluted pan with non-stick spray. Combine the melted butter and syrup in a small bowl and set aside. In another bowl, combine the brown sugar, cinnamon, and nuts (if desired). Place about half of the syrup mixture in the bottom of the pan. Then sprinkle half of the brown sugar mixture on top. Lay the biscuits on the bottom of the pan, overlapping edges (closely together) to form a ring. Top with remaining syrup and sugar mixtures. Bake at 375 degrees for approximately 20 minutes or until golden brown. Cool for 1 minute in the pan, then invert onto a serving platter and enjoy!
Here is the blog, All Things Delicious, where the recipe was found! Upon further investigation, I stumbled across the recipe for the Breakfast Casserole.
Here is the recipe:
1 (28 oz.) pkg. cubed frozen hash browns (O’Brien hash browns also work great in this)
1/2 tsp. garlic salt
1/4 tsp. pepper
1 (10 3/4 oz.) can condensed cheddar cheese soup, undiluted
1 lb. sliced bacon, cooked and crumbled
12 eggs, lightly beaten
2 Tbsp. butter or margarine
2 C. (8 oz.) shredded cheddar cheese
In a large skillet, prepare hash browns according to package directions. Sprinkle with garlic salt and pepper. Transfer to a greased 9×13 inch baking dish. Top with soup. Set aside 1/2 cup of bacon; sprinkle remaining bacon over soup.
In another skillet, scramble eggs in butter until nearly set. Spoon over bacon. Sprinkle with cheese and reserved bacon. Bake, uncovered, at 350 degrees for 20-25 minutes or until cheese is melted and casserole is warmed through. Serves 10-12.
Here is the recipe from that same blog!
We ate good that Saturday! I’ve already seen my next brunch culinary delight I will be indulging in soon, so be on the look out for another edition!