Easy, Overnight, Breakfast Recipes

We will not leave the house for Christmas and the grandparents are often seen on the boys open their gifts. I will not spend too much time in the kitchen on Christmas morning, I had the ability, together some recipes, which are disinfected before the night to consider and only need a few minutes the next morning. Obviously these are not just for Christmas morning, but every morning that you want a nice, light cooking breakfast with a minimum of time!

OvernightCoffee Cake

1 / 3 cup butter, softened

½ cup sugar

¼ cup brown sugar

1 beaten egg

1 cup flour

½ tsp. Baking powder

¼ teaspoon baking powder

½ teaspoon cinnamon

½ cup buttermilk

Topping:

¼ cup brown sugar

¼ cup pecans (or oatmeal)

¼ teaspoon cinnamon

1 / 8 teaspoon nutmeg

Cream the butter and sugar together. Add the egg, mix well. Mix remaining dry ingredients andAdd to cream mixture alternately with the buttermilk. Beat well. 8 Spread in a greased pan.

Mix the coating ingredients and sprinkle on the dough.

Cover and store overnight in the refrigerator. The next morning, they remove heat from the refrigerator for about 15 minutes and in the meantime the oven to 350f. Bake for 40 to 45 minutes or until a toothpick comes out clean.

Overnight Cinnamon Raisin French Toast

2 tablespoons butter

5 Golden Delicious apples,Slices

¼ cup brown sugar

3 tablespoons apple juice (water is okay, too)

1 loaf of cinnamon / raisin bread

3 cups milk

½ teaspoon salt

½ teaspoon cinnamon

10 large eggs

1 tablespoon butter, extra

2 tablespoons sugar

Melt 2 tablespoons butter in the pan and cook apples about 20 minutes until they are golden brown. Add apple juice (water) last minute.
Grease 3-4 qt or 13 "X9" baking pan. Arrange half the bread slices in the pan, overlappingslightly. Mix the milk, salt, cinnamon, and eggs really well. Pour half of egg mixture over bread. Reserve ¼ of the apple slices and then spread the remaining apple mixture over the bread in an even layer. Arrange remaining bread in a different level, and then pour the remaining egg mixture over them. Press the bread lightly, if necessary, help him to take the egg mixture. Dot the top with a sprinkle 1 tablespoon of butter and sugar over it. Cover and chillNight.

Bake at 325F on the next day, discovered for 50 to 55 minutes or until knife comes out clean. Reheat reserved apple mixture and spoon over the top of French toast, is served as is.

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Dutch Oven Cinnamon Bread - How to Make a Dutch Oven Bread That is Great for Breakfast or Dessert

This is a simple bread recipe that you can cook in your Dutch oven. It is a delicious bread, the cinnamon as a dessert or breakfast can be used. It is sometimes called Monkey Bread.

Ingredients:

4 cans refrigerated tube biscuits

1 cup brown sugar

1 stick butter or margarine

1 cup sugar

4 teaspoons cinnamon

Directions:

Cut each biscuit into fourths. You can have several at a time and cutbe saved by all of them some time. Add the sugar and cinnamon in a zip-lock bag. Add all the biscuit quarters shake until they are all well coated. Melt the butter by inverting the lid of the dutch oven and placing it on or near the fire. Since one side might warmer than the others, you need the cover, rotate or stir the butter to melt, they know all about.

Place the coated biscuit in the bottom quarter of the Dutch oven. Pour the melted butter over the Rusk area, making sure that you get butter on each of them. Put 6-8 coals under Dutch oven and 10-12 on top. Bake for about 30 minutes, but you want to check occasionally to make sure that the stove is too hot and the bread does not burn. By turning the Dutch oven about a 1 / 4 turn every 8-10 minutes will also help. When you are done, remove and serve.

If you have recorded a beautiful connection, put some powdered sugar glaze and drizzle over the> Bread. This is an easy way to make a role like cinnamon peel, if you are camping. You can even prepare the biscuit quarters ahead of time. Prepare and store in zip-lock bag. To make sure they are well coated, not to help them stick together.

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