The possibilities are ENDLESS with these…..

Customizable Breakfast Bread Bowls

(click title for easy printable)

Ingredients

8 whole Crusty Bread Rolls
2 Tablespoons Butter, Melted
Salt And Pepper
Assorted Fillings (See Suggestions In Instructions)
8 whole Eggs

Preheat your oven to 350ºF. Slice off the top of each roll and scoop out the soft bread inside, leaving the sides of the roll intact. Brush the inside of each roll with the melted butter and season with salt and pepper.

Let your family fill the roll with their favorite toppings (suggestions below). *Crack an egg, or egg white on top, season with salt and pepper, and place on a cookie sheet. Bake for 10-12 minutes and then cover the pan loosely with foil. Bake an additional 20-25 minutes, or until the egg is just set.

Suggested fillings: grape tomatoes, cilantro, parsley, thyme, shredded cheese, herbed goat cheese, caramelized onions, pre-cooked breakfast potatoes, spinach artichoke dip, deli ham, cooked sausage, crumbled bacon, onions, mushrooms, spinach, feta cheese/

* The ONLY thing I would do different next time, is to scramble my eggs. I do not like the texture of a baked “whole” egg.

Now on to the SWEET part of this breakfast, Honeybun Cake!

Dale LOOOOOVES those packaged Honeybuns and tries to sneaks them in our cart. Ew.

I gasp, pinch the box carefully between my fingers, and toss them back out to him again. Then, I lovingly say, “Oh honey, let me make you a homemade version instead, ok?” He begrudgingly takes them from me, and puts the box back on the shelf with the other Little Debbie Treats and the pressure is on…..

Thankfully, I have JUST the recipe from one of the cookbooks my mom gave me. Dale says it tastes JUST like the boxed version.

Only better.

Ok, I added the only better because COME ON, it better be better than the box, right, or what’s the point?!

He says its more moist, but the flavors are identical.

Fine, I’ll take it.

{As long as mine is a teensy bit better.}

Honeybun Cake

(click title for easy printable)

Ingredients

1 cup Brown Sugar
3 teaspoons Cinnamon
1 box (18.25 Oz. Box) Yellow Cake Mix
4 whole Eggs
¾ cups Oil
8 ounces, weight Sour Cream
4 Tablespoons Milk
1 Tablespoon Vanilla
2 cups Powdered Sugar

Preheat oven to 350 F.

In a small bowl, mix the brown sugar and cinnamon, set aside.

In a large bowl mix together the yellow cake mix, eggs, oil and sour cream. Pour half of the batter into a greased 9×9 or bundt pan and sprinkle with the sugar mixture. Top with the remaining batter.

Swirl the mixtures together with a knife and bake for 35 minutes.

While baking, make the icing by mixing together the milk, vanilla and powdered sugar until smooth.

Allow the cake to cool before icing.

Easy and delicious!

Welcome to Post 2 for today, head back one post to see Mini Makeover: Part II.

These bread bowls are SO cool! And yummy too. They could house your favorite Beef Stew or Broccoli Cheese soup. They come together easily, even if you hate yeast like I do!!!!!

Artisan Bread Bowls

Ingredients

3-¾ cups All-purpose Flour
½ cups Whole Wheat Flour
¼ cups Nonfat Dry Milk
2 teaspoons Yeast
2 teaspoons Salt
2 Tablespoons Oil
1-½ cup Lukewarm Water (more As Needed To Make A Smooth, Soft Dough)

Let yeast dissolve in warm water until creamy, about 5 minutes. Add the rest of the ingredients—by hand, mixer or bread machine— and knead till you’ve created a smooth dough.
Allow the dough to rise, covered, for 45 minutes; it should become puffy. Divide the dough into 5-6 pieces, depending on how large you want your bread bowl to be. Roll each piece into a ball. Place on a lightly greased or parchment covered baking sheet.

Cover the bread bowls with greased plastic wrap. Refrigerate for 4 hours (or up to 24 hours); this step will give the bread bowls extra flavor, and a delightfully crisp-chewy texture. Two or more hours before serving, remove the bread bowls from the refrigerator. Uncover, and let them sit for about one hour while you preheat the oven to 425°F.
Just before baking, slash the top surface of the bowls several times with a sharp razor/knife to allow them to expand. Bake for 22 to 28 minutes, until the bowls are deep brown, and sound hollow when thumped on the bottom. Remove from the oven, and cool on a rack.
Before serving cut off “lid” and carefully hollow out bread bowl, reserving pieces to be used as toasted seasoned croutons for your soup, or tuck away for a later use like fresh bread crumbs.

Delicious!!!!

We filled these bread bowls with a recipe called “Broccoli Cheese Soup (Just like Panera Bread).” It was NOT just like Panera Bread, and it was NOT our favorite soup. Next time I will fill it with THIS soup, our favorite Broccoli and Cauliflower soup from Drea, its WAAAY better! Sorry I don’t have a photo of it yet, I will come back and add one soon after we make it……just trust me, its creamy and GOOD!

Broccoli & Cauliflower Cheese Soup

2 packages Frozen Broccoli/Cauliflower Mix
(12-24 Ounce Packages Each, depending on how chunky you want your soup)
Generous amounts of garlic powder, and fresh pepper. Salt, to Taste
12 ounces, weight Velveeta, Cubed
2 cans Cream Of Chicken Soup (10.75 Ounce Cans)
1-½ cup Boiling Water
1 quart Half-and-half

Steam veggies according to directions on the package. Add seasonings to taste – garlic salt and pepper are our favorites.

While your veggies cook, heat cheese until melted in a large soup pot over medium heat. Once cheese is melted, add soups, boiling water and half-and-half. Carefully stir in steamed broccoli and cauliflower. Heat through – but make sure that you do not boil it! YUM!

Enjoy!

This post shared with:

Tasty Tuesday

Melt In Your Mouth Monday