Breakfast cinnamon rolls: Makes 8
- 1 can of cinnamon rolls dough
- 8 eggs
- Soft cooked bacon
- Cooked sausage links
- Oil
- Butter
- Cheese
Turn oven on for 10 minutes and shut it off. Pop can and separate dough on a baking tray. Put dough in oven to rise. The oven should be warm not hot, you don’t want to start baking these yet. Oil your muffin pan and grease it thoroughly with butter. In a bowl crack one egg and whisk with a teaspoon of oil. Pour the egg in the muffin cup and sprinkle with cheese. Do the same with the rest of the eggs till all the muffin cups are filled. Slice sausage links thinly and slice bacon into fours. Your cinnamon rolls should have risen by now. The longer you leave it, the higher it will rise but remember the yeast will eventually tire and the rising will peter out. Unroll the dough to a long strip, lay down a slice of bacon then slices of sausage. Repeat the pattern until the end of the strip, leaving a little part empty to seal with. Roll the dough back up and plop each one gently into the muffin cups. Sprinkle the top with any leftover bacon and sausage. Bake at 350 degrees for 15 minutes in the middle rack of the oven. Glaze with maple syrup and enjoy.
