5 Cooking Club Members received $500 each for submitting a delicious breakfast recipe using Rhodes Bake-N-Serv frozen bread dough. Thank you to Rhodes Bake-N-Serv and all of you who participated! Try out the winning recipes below.
 

Submitted by
Cooking Club Member Janice Elder

Caramel-Apple Breakfast Bake

6 Rhodes™ AnyTime™ Cinnamon Rolls, baked, cubed (1-inch)
3 cups chopped peeled apples (2 to 3 apples)
8 eggs
3 cups whole milk
1 (6-oz.) container plain yogurt, preferably Greek
1 cup packed light brown sugar
1/4 cup butter, melted
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon salt

TOPPING
1/2 cup heavy whipping cream
1/2 cup sour cream
3 tablespoons powdered sugar

1. Spray 13- x 9-inch glass or ceramic baking dish with cooking spray. Arrange cubed cinnamon rolls and apples in baking dish.

2. Whisk eggs in large bowl until smooth. Whisk in milk, yogurt, brown sugar, butter, cinnamon, vanilla and salt until well-blended. Pour over cinnamon roll-apple mixture; cover and refrigerate 4 hours or overnight.

3. Heat oven to 350ºF. Bake 55 to 60 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.

4. Meanwhile, beat all topping ingredients in medium bowl 2 minutes or until combined and slightly thickened. Spoon over each serving.

12 servings
 

Submitted by
Cooking Club Life Member Sharyn Hill

Huevos Rancheros Breakfast Pizzas with Crema

CREMA
1/3 cup sour cream
2 tablespoons lime juice
1/2 teaspoon ground cumin

PIZZA
1 (15- to 16-oz.) can black refried beans
1 teaspoon dried oregano (preferably Mexican)
1 teaspoon chili powder
8 Rhodes™ White Dinner Rolls, thawed
4 slices pepper Jack cheese
1 medium tomato, finely chopped
1/4 cup thinly sliced green onions
1 (6-oz.) pkg. sliced Canadian bacon, or ham, chopped
1/4 cup chunky salsa verde
2 tablespoons butter
4 eggs
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 cup chopped fresh cilantro

1. Heat oven to 350ºF. Line baking sheet with parchment paper or coat with cooking spray. Whisk all crema ingredients in small bowl until blended; cover and refrigerate until ready to use. Stir refried beans, oregano and chili powder in medium bowl until combined.

2. Lightly spray work surface with cooking spray. Press two Dinner Rolls together and flatten to 6-inch round; place on baking sheet. Repeat for a total of 4 pizza crusts.

3. Bake 15 minutes or until lightly browned. Remove from oven; place baking sheet with pizza crusts on wire rack. Increase oven temperature to 375ºF.

4. Spread refried bean mixture over pizza crusts. Top with cheese, tomatoes, green onions, Canadian bacon and salsa.

5. Bake at 375ºF. 12 to 15 minutes or until cheese is melted. Meanwhile, melt butter in medium nonstick skillet over medium heat. Cook eggs, covered, 3 minutes or until egg whites are firm and yolks are slightly runny, or until of desired doneness. Sprinkle with salt and pepper.

6. To serve, top each pizza with egg, drizzle with crema and garnish with cilantro.

4 servings
 

Submitted by
Cooking Club Member Margaret Kraus

Nested Eggs

2 tablespoons plus 2 teaspoons butter, softened, divided
1/2 teaspoon minced garlic
3 Rhodes™ White Texas Rolls, thawed and risen
1 cup corned beef hash
2 eggs
Dash salt
Dash pepper

1. Coat 2 (2-cup) gratin or ramekin ovenproof dishes with butter-flavored cooking spray. Combine 2 tablespoons of the butter and garlic in small bowl.  

2. On lightly floured surface, press White Texas Rolls together; roll to fit 2 gratin dishes. Divide dough in half; place over bottom and up sides of gratin dishes. Carefully spread garlic butter over dough in each dish. Cover dough loosely, let rise in warm place 30 minutes.

3. Heat oven to 350ºF. Spread 1/2 cup of the hash in each dish, making a slight well in the center. Place egg in center well; sprinkle with salt and pepper. Top eggs with remaining 2 teaspoons butter.

4. Bake 25 to 30 minutes or until dough is golden brown and eggs are to desired doneness. Cool on wire rack 5 minutes before serving.

2 servings

TIPS * Recipe can be doubled to serve 4.

** Sprinkle with your choice of shredded cheese before baking.
 

Submitted by
Cooking Club Member Darlene Buerger

Southwest Chorizo and Cheese Muffins

12 Rhodes™ White Dinner Rolls, thawed
2 tablespoons butter
8 oz. bulk chorizo sausage, Mexican-style*
1/3 cup chopped onion
1/3 cup chopped red bell pepper
1 (10-oz.) can diced tomatoes and green chilies, drained
1 teaspoon smoked paprika
4 eggs
1/4 cup heavy whipping cream
1 cup shredded pepper Jack cheese, divided
1/2 cup salsa, if desired

1. Heat oven to 350ºF. Coat 6 (4-inch) custard cups, ramekins, crocks or large muffin cups with cooking spray.

2. Lightly spray work surface with cooking spray. Press two White Dinner Rolls together to form round disk. Roll into thin 8-inch round. Press into bottom and up sides of custard cups.

3. Melt butter in large skillet over medium heat. Add chorizo, onion and bell pepper; cook 5 to 8 minutes or until chorizo is thoroughly cooked and onion and bell pepper are tender, stirring frequently. Stir in tomatoes and smoked paprika; reduce heat to low.

4. Whisk eggs and cream in large bowl until blended. Slowly stir egg mixture into chorizo mixture. Cook 2 to 3 minutes or until eggs are partially set, but still soft, stirring constantly. Stir in 3/4 cup of the cheese. Spoon chorizo and egg mixture into dough-lined custard cups.

5. Bake 20 to 25 minutes or until dough is golden brown on top and lightly browned on bottom. Remove from oven; sprinkle with remaining 1/4 cup cheese. Remove from muffin cups; serve with salsa.

6 servings
 

Submitted by
Cooking Club Life Member Kevin DeMottier

Texas Breakfast Roll-Ups

8 oz. bulk mild pork sausage*
8 oz. bulk spicy pork sausage*
6 oz. button mushrooms, chopped (1 1/2 cups)
1/2 cup chopped onion
3 eggs, divided
1 teaspoon dried basil
1 teaspoon dried rosemary
1 teaspoon garlic powder
1/2 teaspoon onion powder
2 1/2 cups shredded mozzarella cheese
2 loaves Rhodes™ White Bread Dough, thawed and risen

1. Cook mild and spicy pork sausage in large nonstick skillet over medium heat 5 to 7 minutes or until sausage is barely pink in center, stirring occasionally. Add mushrooms and onion; continue cooking 6 minutes or until sausage is thoroughly cooked and onions and mushrooms are tender, stirring occasionally. Place in large bowl; let stand 30 minutes or until cool.

2. Beat 2 of the eggs with basil, rosemary, garlic powder and onion powder in small bowl until blended. Pour over sausage mixture; add cheese. Stir until combined.

3. Heat oven to 350ºF. On lightly floured surface, roll 1 loaf of dough into 16- x 12-inch rectangle. Spread with half of the sausage mixture to within 1-inch of edge. Starting with long edge, roll dough up; seal edges. Place seam-side down on greased or parchment paper-lined baking sheet. Repeat with remaining dough and sausage mixture.

4. Bake 25 minutes. Meanwhile, beat remaining egg in small bowl until smooth. Remove loaves from oven; brush with egg. Bake an additional 5 to 10 minutes or until golden brown.
Let stand 10 minutes before cutting each loaf into 16 (1-inch) slices.

16 (2-slice) servings