Shortcut CinnaRoll, Sausage & Egg Breakfast Bake

Everyone loves a good breakfast bake, but having a shortcut breakfast bake is even better.  Especially during the holidays when you want great festive food but you also want to spend time with family, fabulous shortcuts come to the rescue.

Less time in the preparation means more time with your loved ones, making this a perfect brunch recipe.  Just a few minutes to prep the ingredients and then half an hour in your oven.  

This easy breakfast bake combines Pillsbury Grands Cinnamon Rolls, eggs and packaged, crumbled pre-cooked turkey sausage, but you could also use regular sausage.  Adding the flavorful sausage to the pillowy cinnamon rolls makes the ultimate sweet and savory combination that is always a winner.  I even slather the packaged icing that comes with the cinnamon rolls over the top one they’re baked but you could leave it off if you’d like a less sweet breakfast bake.


This makes 4 large portions or you can cut the finished rolls into smaller wedges. 

I love my Smithey Heirloom Quality Iron Skillet for making these rolls and many other things.  We cook in Smithey nearly every day, having ditched the non-stick forever chemical laden skillets.

Shortcut Cinnaroll Sausage & Egg Breakfast Bake
4 generous servings
Preheat oven to 350 degrees


1 package Pillsbury Grands Cinnamon Rolls (I used the Pumpkin Spice kind)
1/2 package  (about 5 ounces) precookedcrumbled pork or turkey sausage
4 eggs, beaten
Olive oil
Course sea salt
Pepper


First scramble the eggs over low heat with a bit of olive oil.  You want to cook them just until they’re set but not completely cooked.  They should still be a bit liquidy as they’ll finish cooking in the oven.  Season with salt & pepper and set aside.

Unroll the cinnamon rolls so you have a long, rectagonal strip of the dough in front of you (see video).  Reserve the icing packet.
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Press the sausage crumbles firmly into the dough then top with the scrambled eggs.  Begin to roll from one short side to the other, rolling the dough as tightly as you can and pressing any ingredients that escape back into the dough.

Carefully slice the huge log into 4 equal sized pieces and place cut sides up into a large oven proof skillet or baking dish.  I love to use my Smithey iron skillet for this (also available on our SHOP page) , although a nice sized pie pan also works well.

Bake at 350 degrees for 25-35 minutes until the top is golden and the middle is baked through.
Spread the reserved icing packet over the rolls and allow it to melt all over.  This will make 4 very large servings or you can cut them in smaller wedges to serve up to 8.