Oh SO Delicioso!: Butterscotch Pull-Aparts & Egg Souffle {Christmas Morning Breakfast Idea}

Growing up my mom would ALWAYS make this meal on Christmas morning. As an adult I've continued this tradition and always look forward to that little reminder of home on Christmas. Not only is this meal special and delicious - but all the work in done the night before. All you have to do come Christmas morning is pop both of these dishes in the oven while presents are being opened. After all the paper has been strewn about and all the packages have been opened you'll have a hot yummy breakfast to sit down too.

Butterscotch Pull Aparts

The first part of this mean are the Butterscotch Pull-Aparts. The original name of these gooey delicious rolls is Easter Morning Pull-Aparts...but since we're eating them on Christmas let's just go with butterscotch. :)

These really are a little piece of heaven. They are sticky and sweet and gooey and warm and oh so delicioso!

Butterscotch Pull-Aparts

Ingredients

1/2 package of Butterscotch pudding mix (the cook and serve kind NOT the instant)

pinch of cinnamon

16 frozen Rhodes rolls (The Rhodes brand works the best - I've tried other brands and they just weren't as big and fluffy and yummy)

3/4 stick butter, melted

1/2 cup brown sugar

Directions

Grease your bundt pan WELL.

Mix together your dry pudding mix and cinnamon.

Place 16 Rhodes frozen rolls evening in your bundt pan and sprinkle with the pudding mixture.

Stir together your butter and brown sugar until thick and well combined. Drizzle over the rolls.

Cover with foil and let sit on your counter overnight to rise. (6-7 hours)

Bake at 350 degrees for 30 minutes. Turn over onto a plate and devour.

Egg Souffle

Next up - Egg Souffle. This is a simple, delicious, warm breakfast casserole. This is really the base to so many delicious possibilities. My recipe is for cheddar cheese and sausage, but you could easily change it to swiss and bacon, or pepper jack and veggies...anything would work. My mom always did sausage and cheddar - so that's what I love and continue to do.

This souffle is PERFECT alongside of the pull-aparts. They are both warm, fresh out of the oven, filling, and special.

Now - this dish is so seriously easy that you won't even believe it. Let me give you the rundown.

Egg Souffle

Ingredients

About 12 pieces of white bread, crusts removed

1 LB link Sausage, browned and cut into 1 inch pieces

7 eggs

2 cups milk

1/2 tsp salt

1/2 tsp ground mustard

1 cup grated cheddar cheese

Directions

Spray a 9x13 cake pan with non-stick spray. Arrange your bread slices so they are completely covering the bottom of the pan. You may have to cut some piece in half, or smaller to fill the entire bottom of the pan.

Brown your sausage, drain it on a paper towel, and cut it into 1 inch pieces. Evenly distribute the sausage pieces over the bread layer.

In a medium bowl combine eggs, milk, salt, and ground mustard. Whisk together until all yolks are broken and it is a pale yellow color. Stir in cheese. Pour over the top of the bread layer.

Cover and place in the fridge overnight. (6-8 hours.)

Bake at 350 degrees for 45-60 minutes until edges are golden and center is set. Let cool 10 minutes before serving. Cut into squares to serve.