Special Breakfasts Don’T Have To Wait For Weekends

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Using Rhodes bread or rolls as a base, you can make this Farm Breakfast Casserole.

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Rhodes bread or rolls also work well as a base for something sweet, like Cinnamon Apple Crumble or a French Toast Bundt.

Cool mornings this weekend made me want to fix a special breakfast, but I settled for a short stack of microwave pancakes. A good breakfast is something all the diet and nutrition experts say we need to get the day started right. So, with recipes that let you get things started the night before you can give any day a great beginning

Some of these recipes from Rhodes Bread (rhodesbread.com) call for starting the night before — and they all sound wonderful

Farm Breakfast Casserole

Preparation time: 15 minutes; makes 6 servings.

1 loaf Rhodes™ Bread Dough, baked and cooled

1 pound sliced bacon, diced

1 small yellow onion, chopped

2-1/2 cups chopped fully cooked ham

1-1/2 cups frozen southern style hash browns

3 cups shredded cheddar cheese

8 large eggs

3 cups milk

1 tablespoon Worcestershire sauce

1 teaspoon ground mustard

1/4 teaspoon salt

1/4 teaspoon pepper

Slice and cube baked bread. Set aside. In a skillet, cook bacon until crisp; add onion. Cook and stir until onion is tender; drain and add ham. In a sprayed 9-inch-by-13-inch pan, layer half the bread cubes, potatoes and cheese. Top with all of the bacon mixture. Repeat layers of bread, potatoes and cheese. In a bowl, beat eggs; add milk, Worcestershire sauce, mustard, salt and pepper. Pour over all. Cover and refrigerate overnight or at least 4 hours. Remove from refrigerator 30 minutes before baking. Remove covering and bake at 325 degrees for 65 to 70 minutes or until a knife inserted near the center comes out clean. Cover with foil last 15 to 20 minutes of baking, if necessary, to prevent over browning.

Sausage Breakfast Loaf

Preparation time: 25 minutes; baking time: 50 minutes; makes 8 to 10 servings

12 Rhodes™ Dinner Rolls, thawed and risen

1 pound sausage, cooked and crumbled

1 cup grated mozzarella cheese

1/3 cup chopped green onions

2 eggs

Spray counter lightly with non-stick cooking spray. Combine rolls into a ball and roll into a 9-inch-by-18-inch rectangle. Cover with plastic wrap and let rest 15 minutes. In a medium size bowl combine sausage and 1 beaten egg. Remove wrap from dough and spread sausage mixture evenly over dough. Top with mozzarella cheese. Roll up, jellyroll-style, starting with a short side. Pinch ends together to seal. Place in a sprayed 9-inch-by-5-inch bread pan, seam side down. Beat remaining egg and brush over top of loaf. Bake at 350 degrees for 45-55 minutes. Cover with foil last 10 minutes of baking to prevent over browning. Remove from pan to cool. Let cool 20 minutes before slicing.

Cinnamon Apple Crumble

Preparation time: 10 minutes; baking time: 40 minutes; serves 6

1 package Rhodes Anytime!™ Cinnamon Rolls, thawed (6 rolls in their own pan)

10 ounce apple pie filling

Topping:

1/2 cup sugar

1 cup flour

1/2 cup butter, softened

Remove thawed cinnamon rolls from pan and place on a cutting board. Top rolls with apple pie filling. Using a sharp knife cut rolls and pie filling into small pieces until well combined. Place cut up rolls and pie filling back in pan.

For topping:

Combine sugar and flour. Mix in butter until mixture is crumbly. Sprinkle over rolls and apple pie filling. Bake at 350 degrees for 40-45 minutes.

Cinnamon Marble Loaf French Toast with Butter Syrup

Preparation time: 30 minutes; baking time 30 minutes; makes 8 to 10 servings

12 Rhodes™ Dinner Rolls, thawed but still cold

1/4 cup sugar

1 teaspoon cinnamon

3 eggs

1/2 cup milk

Butter Syrup:

1 cup butter

2 cups sugar

1 cup buttermilk

1 teaspoon vanilla

1 teaspoon maple flavor

1/2 teaspoon soda

Cut each dinner roll in half. In a small bowl mix sugar and cinnamon. Roll each roll half in the sugar mixture and place in a sprayed 1 pound loaf pan. Cover with sprayed plastic wrap and let rise until even with the top of the pan. Remove wrap and bake at 350 degrees for 20 to 25 minutes. Remove from pan to cool. Slice to desired thickness. In a shallow bowl, mix eggs and milk together. Dip bread slices in egg mixture to coat both sides and cook in a frying pan or griddle.

For syrup:

Bring butter, sugar and buttermilk to a boil, stirring constantly. Remove from heat and stir in vanilla, maple and the baking soda (syrup will bubble when baking soda is added).

Overnight Breakfast Rolls

Preparation time: 5 minutes; makes 12 servings

12 Rhodes™ Dinner Rolls

3 tablespoons butter, melted

1 cup brown sugar

1/2 pint whipping cream

Combine butter and brown sugar and spread over the bottom of a sprayed 9-inch-by-13-inch baking pan. Place frozen rolls over the brown sugar mixture evenly in 3 rows of 4. Pour the whipping cream over the top of everything. Cover with sprayed plastic wrap and let sit out overnight to rise (kitchen must be cool).* Remove wrap and bake at 350 degrees for 25 to 30 minutes. Remove from oven and let cool in pan for 15 minutes, then invert onto serving platter.

*Overnight may be too long in some kitchens.

Ham & Parmesan Rolls

Preparation time: 15 minutes; makes 8 to 12 servings

12 Rhodes™ Dinner Rolls, thawed but still cold

2/3 cup diced ham

2/3 cup, grated fresh Parmesan cheese

1/2 teaspoon salt

1-2 tablespoons butter

Place the ham, cheese and salt in a medium sized mixing bowl and stir thoroughly to combine. With a pair of scissors, cut one roll into small pieces and drop into the ham mixture. Stir to coat all pieces in the mixture. Repeat with remaining rolls, stirring thoroughly after each roll. Once all rolls are cut, knead the mixture with your hands to thoroughly combine the dough with the ham mixture. Divide the mixture into 8 large or 12 smaller pieces and form each piece into a ball. Place on a sprayed baking sheet and cover with sprayed plastic wrap. Let rise until double in size. Remove wrap and bake at 350 degrees for 15 to 20 minutes or until golden brown. Brush with melted butter while still warm.

French Toast Bundt

Preparation time: 15 minutes; makes 10 to 12 servings

24 Rhodes™ Dinner Rolls or 12 Rhodes Texas Rolls, thawed but still cold

2 eggs

1/3 cup liquid hazelnut coffee creamer

3 tablespoons butter, melted

1/2 teaspoon nutmeg

1/4 teaspoon ginger

2 tablespoons sugar

1/2 tablespoon cinnamon

1/2 tablespoon vanilla extract

1/4 cup maple syrup

powdered sugar

Cut rolls in half forming 48 pieces (dinner rolls) or cut rolls in fourths (Texas rolls). Mix other ingredients in a bowl except powdered sugar. Dip rolls in mixture and place evenly in Bundt pan sprayed with non-stick cooking spray. Pour remaining mixture over rolls. Cover with plastic wrap and let rolls rise to top of pan (about 4 hours). Remove wrap and bake at 350 degrees for 35 minutes. Invert onto serving platter. Drizzle with syrup and sprinkle with powdered sugar. Slice and serve with additional syrup as desired.

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