On weekdays, my morning routine is sparse - I sleep as long as I can and get up just in time to get the basics done - hair, makeup, clothing, shoes, and fill my coffee thermos. Luckily, my sweet husband does the puppy duties and makes my coffee, which makes the morning even smoother.
But on the weekends, we have a chance to get up slowly and drink coffee out of mugs and spend time on breakfast. A couple Saturdays ago, I was thoroughly enjoying my coffee and searching for a scrumptious breakfast idea when I came across the following two photos (sources in caption link):
|Caprese Baked Egg Cups|
|Mini Monkey Bread|
The second recipe is for personalized servings of the infamous Monkey Bread, which is simply refrigerator rolls (or dough, if you're fancy and don't buy the easy stuff) cut into pieces, coated in cinnamon-sugar-butter, and baked. Yes, please!
I decided these two would be the best. First, the eggs would be great single servings of protein, keeping us fuller longer. (I sound like a mom!) I knew I had to make the monkey bread for several reasons:
1) I had a tube of rolls in the fridge that needed to be used
2) I'd been wanting to make monkey bread for a long time
3) I love all things small and mini, with monkey bread being no exception
4) How can you go wrong with cinnamon, sugar, and butter??
Pinterest it (yeah, that's a verb now), or search on All Recipes.com. Since I only had one can of dough instead of several, I reduced the amounts for all ingredients. But I'll tell you what I did.
I sliced my biscuits in quarters and mixed about a tablespoon of cinnamon with about a fourth cup of brown sugar and a fourth cup of white sugar. (Maybe a little less sugar?) I then coated my biscuits with the sugar mixture.
|Five monkey muffins, sitting on a plate.|
Look at those gooey bottoms. They'll stick to the place if you don't eat them fast enough...!
|Crusty, golden, flaky, sticky, sweet...|
What else could you ask for, but sweet breakfast in the sun?