This Hawaiian roll breakfast casserole is the perfect blend of sweet and savory! Fluffy Hawaiian rolls, hearty sausage, and eggs come together in just minutes for a crowd-pleasing breakfast everyone will love.

Ingredients You’ll Need

• Breakfast Sausage: My favorite choice for this casserole! You can also swap in diced ham, crispy bacon, or leave the meat out for a vegetarian version.
• Maple syrup: Pure maple syrup gives the best flavor and balance of sweetness, but imitation syrup will work.
• Vegetables (optional): Add 1–2 cups of diced veggies like bell peppers, mushrooms, or onions for extra flavor and color.

How to Make Hawaiian Roll Breakfast Casserole

Ready to make the best breakfast bake? Honestly, this one’s made for Christmas morning. Prep everything and toss it in the oven when you wake up! Grab some extra Hawaiian rolls and make my super easy Hawaiian roll cinnamon rolls!

1. Slice the Rolls: Preheat the oven to 375ºF and spray a 9 x 13-inch baking dish with nonstick cooking spray. Dice the Hawaiian rolls into 1-inch cubes and add to the prepared baking dish.
2. Add Sausage: Cook the breakfast sausage in a large skillet over medium heat. Break it up as it cooks until no pink remains, about 5-8 minutes. Spread the cooked sausage over the top of the diced rolls.
3. Add Cheese: Add the cheddar cheese on top of the sausage.
4. Combine the Egg Mixture and Bake: Whisk together the eggs, half and half, maple syrup, salt, and pepper in a medium bowl. Pour over the top of the cheese and sausage. Cover with foil and Bake for 30 minutes. Remove the foil and bake for an additional 8-10 minutes, or until the eggs are fully cooked and the top is lightly browned. Serve warm.

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Hawaiian Roll Breakfast Casserole

Sweet Hawaiian rolls meet savory sausage, eggs, and cheese in this easy breakfast casserole. Perfect for holidays and weekends!

Course Breakfast, brunch

Cuisine American

Keyword Amish Breakfast Casserole, Amish Breakfast Casserole Recipe, breakfast bake, breakfast casserole, breakfast recipe, hawaiian roll breakfast bake, hawaiian roll breakfast casserole, hawaiian roll breakfast casserole recipe

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 12 servings

Calories 373kcal

Author Alyssa Rivers

Equipment

• 1 9 x 13-inch baking pan

Ingredients

• 1 (12-count) package Hawaiian rolls
• 1 pound breakfast sausage
• 2 cups shredded cheddar cheese
• 8 large eggs
• ¾ cup half and half
• ⅓ cup real maple syrup
• ½ teaspoon salt
• ¼ teaspoon ground black pepper

Instructions

• Preheat the oven to 375 degrees Fahrenheit and spray a 9 x 13-inch baking dish with nonstick cooking spray.
• Dice 1 (12-count) package Hawaiian rolls into 1-inch cubes and add to the prepared baking dish.
• Cook 1 pound breakfast sausage in a large skillet over medium heat, breaking it up as it cooks until no pink remains, about 5-8 minutes.
• Spread the cooked sausage over the diced rolls. Spread 2 cups shredded cheddar cheese evenly over the top of the sausage.
• Whisk together 8 large eggs, ¾ cup half and half, ⅓ cup real maple syrup, ½ teaspoon salt, and ¼ teaspoon ground black pepper in a medium bowl, then pour over the top of the cheese and sausage.
• Cover with foil and Bake for 30 minutes. Remove the foil and bake for an additional 8-10 minutes, or until the eggs are fully cooked and the top is lightly browned. Serve warm.

Notes

• In the Refrigerator: Store leftovers in an airtight container in the fridge for 3-5 days.
• To Reheat: To reheat, microwave individual servings in 30-second increments until warmed through, or heat the entire casserole in the oven at 350ºF for 15 minutes, or until heated through to 165ºF in the center.
• In the Freezer: Yes, this is perfect for freezing. Make and bake your breakfast casserole. Once it has completely cooled down, place it in an airtight container or wrap it in a couple layers of plastic wrap, followed by a layer or two of heavy-duty aluminum foil. Lay flat in your freezer for up to 1 month. Thaw from frozen in the refrigerator overnight. Warm individual servings in the microwave until warmed through.

Nutrition

Calories: 373kcal | Carbohydrates: 22g | Protein: 18g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 185mg | Sodium: 602mg | Potassium: 195mg | Fiber: 0.01g | Sugar: 10g | Vitamin A: 451IU | Vitamin C: 0.4mg | Calcium: 181mg | Iron: 1mg

More Easy Breakfast Casseroles

Love easy breakfasts? Try more tasty casseroles that make mornings simple and stress-free. Each one is warm, filling, and sure to please the whole crew!

Breakfast

The Best Breakfast Casserole

3 hours 10 minutes

Breakfast

Baked French Toast Casserole

3 hours 30 minutes

Breakfast

Croissant Breakfast Casserole

1 hour 5 minutes

Breakfast

Pancake Casserole

8 hours 55 minutes

Forget the usual biscuits and gravy, this version takes everything you love and turns it into a hearty casserole. Creamy sausage gravy, buttery biscuits, and zero stress.

Biscuits and Gravy Casserole Ingredients

• Biscuits: Pre-made biscuits make this quick and easy, but homemade biscuits also work. Cook them with the sausage and gravy, whole or cut into pieces.
• Sausage: Use your favorite flavor of sausage. You can use turkey, chicken, or even spicy sausage.
• Custom: Add mushrooms, cooked bacon, or shredded cheese to the sausage gravy for some pizazz!

How to Make Biscuits & Gravy Casserole

If you love biscuits and gravy, you’ll love the casserole version! Rich sauce with buttery biscuits baked together for a simple, hearty breakfast or dinner!

1. Prep: Preheat oven to 350 degrees Fahrenheit and spray a 9×13 inch pan with nonstick cooking spray and set aside. In a small bowl, whisk together all purpose flour, kosher salt, garlic powder, onion powder, and black pepper.
2. Cook Sausage: Add the breakfast sausage to a large skillet over medium high heat, cook and crumble until no longer pink.
3. Make Roux: Add the unsalted butter to the pan and melt. Whisk in the flour mixture, stirring until coated.
4. Add Milk, Cream, & Simmer: Slowly add the whole milk and whipping cream. Reduce the heat to low and simmer until the gravy has thickened.
5. Add Gravy to Baking Dish: Pour the gravy into the prepared 9×13 pan.
6. Add Biscuit Pieces & Bake: Add the cut biscuits to the sausage gravy mixture, then bake for 20-30 minutes, or until the biscuits are golden brown.

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Biscuits and Gravy Casserole

Fluffy biscuits and creamy, peppery sausage gravy come together for a rich, comforting breakfast perfect for any occasion.

Course Dinner

Cuisine American

Keyword breakfast casserole, sausage and biscuit, sausage and biscuit casserole

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 6 People

Calories 371kcal

Author Alyssa Rivers

Ingredients

• 1 pound ground breakfast sausage
• ¼ cup all-purpose flour
• ½ teaspoon kosher salt
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon black pepper
• 2 tablespoons unsalted butter
• 2 ½ cups whole milk
• ½ cup whipping cream
• 1 tube Pillsbury Grand Biscuits, cut into quarters

Instructions

• Preheat oven to 350 degrees Fahrenheit and spray a 9×13 inch pan with nonstick cooking spray and set aside.
• In a small bowl, whisk together ¼ cup all-purpose flour, ½ teaspoon kosher salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, and ½ teaspoon black pepper.
• Add 1 pound ground breakfast sausage to a skillet over medium-high heat, cook and crumble until no longer pink. Add 2 tablespoons unsalted butter to the pan and melt. Whisk in the flour mixture and stir until coated.
• Slowly add 2 ½ cups whole milk and ½ cup whipping cream. Reduce the heat to low and simmer until the gravy has thickened.
• Pour the gravy into the bottom of the prepared pan. Add 1 tube Pillsbury Grand Biscuits, cut into quarters on top of the sausage and gravy mixture, and bake for 20-30 minutes or until the biscuits are golden brown.

Notes

Storage Instructions

• Fridge: Store leftovers up to 4 days in the pan covered with foil or in an airtight container.
• Freezer: Freeze up to 2 months in a freezer-safe container. Thaw in the fridge overnight before baking.
• Reheat: Warm in the microwave or bake at 300°F until heated through.
• Make Ahead: Assemble the night before, refrigerate, and bake 10–15 minutes longer in the morning to heat through.
• Biscuit Recipe Link: You can make homemade biscuits with this recipe.

Nutrition

Calories: 371kcal | Carbohydrates: 12g | Protein: 13g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 86mg | Sodium: 642mg | Potassium: 336mg | Fiber: 0.3g | Sugar: 6g | Vitamin A: 616IU | Vitamin C: 1mg | Calcium: 149mg | Iron: 1mg

More Breakfast or Brunch Ideas

You can turn any breakfast into a dinner or a hearty brunch. Serve with Lemon Poppyseed Muffins, or Cinnamon Coffee Cake, and Honey Lime Poppyseed Fruit Salad for the perfect meal.

Breakfast

Hash Brown Crust Quiche

2 hours 20 minutes

Breakfast

Raspberry Cream Cheese Crescent Ring

51 minutes

Breakfast

Brioche French Toast

1 hour

Dinner

Eggs Benedict with Hollandaise Sauce

40 minutes

These copycat Starbucks Italian Sausage Egg Bites are our new favorite! I had to recreate, and honestly, they taste even better than Starbucks. With more sausage and flavor in every bite, they’re perfect for busy mornings!

Starbucks Italian Sausage Egg Bite Ingredients

• Change the Cheese: You can swap out the cheese to your liking! Try gruyere, cheddar, pepper jack, or Swiss cheese.
• Veggies: You can add sautéed onions, red peppers, or spinach for extra flavor.
• Sun-Dried Tomatoes: Drain the sun-dried tomatoes well! Tip: Use a paper towel to absorb any excess oil!
• Sausage: You can use spicy or mild sausage!

Italian Sausage Egg Bite Recipe (Starbucks Copycat)

My family is obsessed with Starbucks bacon egg bites, so when they released a sausage version, I had to try! Starbucks skimped on the sausage, so I loaded my version up! You don’t even need a fancy sous-vide machine to make these!

1. Prepare & Water Bath: Preheat the oven to 300°F with the rack placed in the center. Place a second rack just beneath it and add an empty baking sheet. Fill the empty baking sheet with water to create steam in the oven. Spray a muffin pan well with nonstick cooking spray and set aside. In a blender, add the eggs, cottage cheese, salt, pepper, and dried basil.
2. Blend: Blend for 15-20 seconds until smooth.
3. Combine: Transfer the egg mixture to a large bowl and stir in the shredded cheese, sun-dried tomatoes, and the cooked and crumbled Italian sausage. Use a measuring cup to scoop the egg mixture into the wells of the muffin tin, filling them no more than ⅔ of the way full. Try to disperse the sausage evenly throughout the muffin wells.
4. Bake: Place the muffin tin on the middle rack of the oven and bake for 30-35 minutes or until the center of the egg bites is set. Remove Starbucks egg bites from the oven and let them cool completely before removing from the pan.

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Copycat Starbucks Italian Sausage Egg Bites

These homemade Italian Sausage Egg Bites are packed with flavor, loaded with sausage, and even better than Starbucks.

Course Breakfast

Cuisine American

Keyword egg bites recipe, italian sausage egg bites recipe, starbucks copycat egg bites

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 12 Servings

Calories 180kcal

Author Alyssa Rivers

Ingredients

• 8 large eggs
• ⅔ cup whole-fat cottage cheese
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• 1 teaspoon dried basil
• ¼ cup diced sun-dried tomatoes drained, no oil
• 1 ½ cups shredded Monterey Jack cheese
• 1 cup cooked and crumbled Italian sausage

Instructions

• Preheat the oven to 300 degrees Fahrenheit with the rack placed in the center of the oven. Place a second rack just beneath it and add an empty baking sheet. Fill the empty baking sheet with water to create steam in the oven. Spray a muffin pan well with nonstick cooking spray and set aside.
• In a blender, add 8 large eggs, ⅔ cup whole-fat cottage cheese, ¼ teaspoon salt, ¼ teaspoon ground black pepper, and 1 teaspoon dried basil. Blend for 15-20 seconds until smooth.
• Transfer the egg mixture to a large bowl and stir in 1 ½ cups shredded Monterey Jack cheese, ¼ cup diced sun-dried tomatoes, and 1 cup cooked and crumbled Italian sausage. Use a measuring cup to scoop the egg mixture into the wells of the muffin tin, filling them no more than ⅔ of the way full. Disperse the sausage evenly throughout the muffin wells.
• Place the muffin tin on the middle rack of the oven and bake for 30-35 minutes or until the center of the egg bites is set. Remove from the oven and let them cool completely before removing from the pan. You can loosen the sides from the pan by running a small silicone spatula around the edges before gently lifting them.

Notes

Storage: Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave for 30–50 seconds.

Freezer-Friendly: Freeze on a parchment-lined baking sheet until solid (about 2 hours), then transfer to a freezer bag for up to 3 months. Thaw overnight in the fridge or microwave in 30-second intervals at 50% power.

Nutrition

Calories: 180kcal | Carbohydrates: 2g | Protein: 12g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 139mg | Sodium: 358mg | Potassium: 195mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 304IU | Vitamin C: 1mg | Calcium: 140mg | Iron: 1mg

More Easy Breakfast Ideas

Breakfast

Baked Scrambled Eggs

27 minutes

Baked

Best Ever German Oven Pancakes

17 minutes

Breakfast

Cowboy Breakfast Casserole

1 hour 15 minutes

Breakfast

Oatmeal Breakfast Bars

39 minutes

These Caramel Apple Cinnamon Rolls are soft, gooey, and baked with cozy fall flavor in every bite. The homemade dough bakes up perfectly fluffy, and the rich caramel topping makes them feel extra special.

Caramel Apple Cinnamon Roll Ingredients

• Yeast: This recipe uses instant yeast. If you use active dry, stir it into warm water with a little sugar and let it sit until foamy (about 5–10 minutes) before adding. The dough will also need a longer rise time.

• Apples: Granny Smith is my favorite for tartness, but Honeycrisp or any firm apple works. Dice them small so they roll up easily. I keep the skin on for better shape, but you can peel it if you prefer.

• Store-Bought Sauce: If you are short on time, store-bought caramel sauce will work great.

Caramel Apple Cinnamon Roll Recipe

Making these Caramel Apple Cinnamon Rolls is my favorite way to kick off fall! Other recipes I like to make in the fall are my pumpkin cheesecake snickerdoodles, caramel rolls, and pumpkin roll.

Dough

1. Melt Butter: In a small saucepan over medium-low heat, add milk and softened unsalted butter. Stir until the butter has melted and remove from the heat. Let it stand until lukewarm temperature.
2. Dry Ingredients: In a large mixing bowl, whisk together 2 ¼ cups of the 3 ¼ cups all-purpose flour, instant yeast, granulated sugar, and salt.
3. Combine: Add the flour mixture to the bowl of a stand mixer with the dough hook attachment. Add the egg and water and start mixing on medium-low speed. Slowly add the milk mixture and remaining flour until the dough starts to form and becomes smooth. Let the dough rest for 10 minutes.
4. Roll Dough: On a lightly floured surface, roll the dough into a large 9×15-inch rectangle. About ¼-½ inch thick.

Filling

1. Make Cinnamon Sugar Filling: In a small bowl, combine the cinnamon, nutmeg, and brown sugar for the filling. Spread the softened unsalted butter onto the dough, keeping it about a ½ inch away from the edge.
2. Add Diced Apples: Sprinkle the cinnamon and brown sugar evenly over the softened butter. Sprinkle with chopped Granny Smith apples.
3. Roll Up Dough: Roll up the dough from the long side into a log and pinch the seams. Cut into 9-12 slices, depending on how thick you want your cinnamon rolls.
4. Rise & Bake: Place in a greased 9×13-inch pan or 9-inch pie pan, cover with a damp cloth, and let rise for 30 minutes. While the cinnamon rolls are rising, preheat the oven to 375°F. Bake for 25 minutes, or until the tops are just golden brown.

Caramel Glaze

1. Melt Butter & Sugar: In a medium saucepan, melt the unsalted butter, brown sugar, and sweetened condensed milk until the sugar dissolves.
2. Glaze Baked Rolls: Bring to a boil over medium-high heat for about 2-3 minutes. Drizzle over the warm cinnamon rolls.

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Caramel Apple Cinnamon Rolls

Soft, fluffy cinnamon rolls filled with tender apples and warm spices, then topped with a rich caramel glaze.

Course Breakfast, Dessert, Side Dish

Cuisine American

Keyword apple cinnamon rolls, Caramel Apple Cinnamon Rolls, Caramel Apple Cinnamon Rolls Recipe, cinnamon roll recipe

Prep Time 25 minutes minutes

Cook Time 25 minutes minutes

Rise 30 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 12

Calories 406kcal

Author Alyssa Rivers

Equipment

• Oven
• Baking Pan

Ingredients

Dough

• ¾ cup milk
• ⅓ cup softened unsalted butter
• 3 ¼ cups all-purpose flour
• 2 teaspoons instant yeast
• ¼ cup granulated sugar
• ½ teaspoon salt
• 1 egg
• ¼ cup water

Filling

• 1 tablespoon cinnamon
• ¼ teaspoon nutmeg
• ¾ cup packed brown sugar
• 5 tablespoons softened unsalted butter
• 1 chopped Granny Smith apple About 1 cup

Caramel Glaze

• ¼ cup unsalted butter
• ½ cup brown sugar
• ¼ cup sweetened condensed milk

Instructions

Dough

• In a small saucepan over medium-low heat, add ¾ cup milk and ⅓ cup softened unsalted butter. Stir until the butter has melted and remove from the heat. Let stand until lukewarm temperature.
• In a large mixing bowl, whisk together 2 ¼ cups of the 3 ¼ cups all-purpose flour, 2 teaspoons instant yeast, ¼ cup granulated sugar, and ½ teaspoon salt.
• Add the flour mixture to a stand mixer with the dough hook attached. Add 1 egg and ¼ cup water and start mixing on medium-low speed. Slowly add the milk mixture and remaining flour until the dough starts to form and becomes smooth. Let the dough rest for 10 minutes.
• On a lightly floured surface, roll the dough into a large 9×15-inch square. About ¼-½ inch thick.

Filling

• In a small bowl, combine 1 tablespoon cinnamon, ¼ teaspoon nutmeg, and ¾ cup packed brown sugar for the filling. Spread 5 tablespoons softened unsalted butter onto the dough, keeping it about a ½ inch away from the edge.
• Sprinkle the cinnamon and brown sugar evenly over the top of the softened butter. Sprinkle with 1 chopped Granny Smith apple.
• Roll up the dough from the long side into a log and pinch the seams. Cut into 9-12 slices, depending on how thick you want your cinnamon rolls.
• Place in a greased 9×13-inch pan or 9-inch pie pan, cover with a damp cloth, and let rise for 30 minutes.
• While the cinnamon rolls are rising, preheat the oven to 375 degrees Fahrenheit. Bake for 25 minutes or until the tops are golden brown.

Caramel Glaze

• In a medium saucepan, melt ¼ cup unsalted butter, ½ cup brown sugar and ¼ cup sweetened condensed milk until the sugar dissolves.
• Bring to a boil over medium-high heat for about 2-3 minutes. Pour over the warm cinnamon rolls.

Notes

• Storing: Place in an airtight container or zip-top bag and store in the refrigerator for 2 to 3 days.
• Freezing: Wrap each cinnamon roll individually in foil, then place in a freezer bag. Store in freezer for 1 to 2 months.
• Reheating: Reheat in the oven at 350°F until warm for best results or microwave for 1 to 2 minutes.

Nutrition

Calories: 406kcal | Carbohydrates: 62g | Protein: 6g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 127mg | Potassium: 177mg | Fiber: 3g | Sugar: 34g | Vitamin A: 501IU | Vitamin C: 2mg | Calcium: 76mg | Iron: 2mg

More Cinnamon Apple Recipes

Desserts

Brown Sugar Cinnamon Baked Apples

35 minutes

Bread

Apple Bread

1 hour 10 minutes

Beverages

Easy Crockpot Apple Cider

2 hours 10 minutes

Desserts

Caramel Apple Cheesecake Bars

50 minutes

I’ve put together my top 10 breakfast recipes to make mornings less hectic and a lot more delicious. These are the ones my family asks for again and again. They’re quick to make, easy to love, and sure to send everyone out the door happy and full.

The Morning Lifesavers You’ve Been Looking For

Mornings can be chaotic, but breakfast doesn’t have to be. These are my tried-and-true recipes that are quick, delicious, and loved by the whole family, guaranteed to make your mornings easier (and tastier). What this post has that you need in your breakfast routine:

• A mix of sweet and savory favorites: From fluffy pancakes and cinnamon rolls to protein-packed egg bites and breakfast casseroles.
• Time-saving recipes that work for weekday mornings, weekend brunches, and everything in between.
• Make-ahead and freezer-friendly options so you can have breakfast ready before your feet even hit the floor.

The Best Breakfast Casserole

4.58 from 77 votes

This is my go-to when I need breakfast for a crowd without the morning chaos. It’s packed with potatoes, ham, and cheese, and you can prep it the night before so all you have to do is pop it in the oven.

Get the Recipe

Wake up to cheesy, potato-packed goodness with The Best Breakfast Casserole that you can prep the night before.

Breakfast Enchiladas

5 from 3 votes

These are next-level breakfast burritos baked in a creamy, cheesy sauce. I love making them ahead so when everyone wakes up, all I have to do is bake and serve.

Get the Recipe

Turn a simple morning into something worth celebrating with Amazing Breakfast Enchiladas baked in a creamy, cheesy sauce.

Breakfast Bowl

No ratings yet

Think of this as the “clean out the fridge” breakfast that somehow always turns out amazing. Eggs, bacon, potatoes, veggies and pile it all in and let everyone customize their own.

Get the Recipe

Start the day your way with this hearty Breakfast Bowl loaded with eggs, bacon, potatoes, and veggies.

Quick 45 Minute Cinnamon Rolls

4.81 from 126 votes

When the cinnamon roll craving hits, I don’t have time for yeast to boss me around. These bake up soft, gooey, and ready in under an hour… which is dangerous because they disappear just as fast.

Get the Recipe

Skip the wait and make Quick 45-Minute Cinnamon Rolls that are warm, gooey, and ready in under an hour.

Strawberry Banana Bread

4.85 from 51 votes

Sweet, fruity, and perfectly soft, this is the kind of bread I make when I want the house to smell like a bakery. The kids love it for breakfast, snacks, and even dessert.

Get the Recipe

Enjoy a sweet, soft slice of Strawberry Banana Bread. It’s a fun twist on a classic recipe!

German Pancakes

4.94 from 75 votes

This is my “impress people without trying” breakfast. You pour the batter in the pan, slide it in the oven, and watch it puff up like magic—then top with berries, syrup, or whatever you’ve got.

Get the Recipe

Watch German Oven Pancakes puff up like magic, then load them with your favorite toppings.

Starbucks Egg Bites

4.92 from 25 votes

These are creamy, cheesy, and totally customizable. They taste just like the coffee shop version, but making them at home saves you money and you can eat them in your PJs.

Get the Recipe

Save money and stay cozy with Copycat Starbucks Egg Bites that are creamy, protein-packed, and easy to customize.

Grandma’s Homemade Pancakes

4.13 from 16 votes

My grandma’s recipe is simple and always turns out tall, soft, and fluffy. These are the pancakes I grew up with, and they still beat any boxed mix out there.

Get the Recipe

You will never look back after making my Grandma’s Fluffy Pancakes that are tall, soft, and unforgettable.

Perfect Crepes

5 from 2 votes

Thin, buttery, and so versatile! You can fill them with fruit and cream for something sweet or go savory with eggs and cheese.

Get the Recipe

Fill these buttery homemade Crepes with sweet fruit and cream or go savory with eggs and cheese.

Baked Scrambled Eggs

4.34 from 6 votes

The easiest way to feed scrambled eggs to a crowd without standing over the stove. They bake up fluffy and perfect every time, and you can keep them warm until everyone’s ready to eat.

Get the Recipe

Move over stovetop eggs, these fluffy Baked Scrambled Eggs are the new and better way to make eggs! Delicious, easy and perfect for a crowd.

What mom doesn’t love it when a meal is planned for her? This mother’s day menu plan has recipes that are so easy, your kids can help you make every single one of them!

The Best Way to Celebrate Mom!

Planning a Mother’s Day menu is the secret to spoiling Mom without the stress! It makes the day feel extra special, gives you time to prep her faves, and keeps you out of the “what should we eat?” panic. Bonus: it’s a fun way to get the kids involved and turn mealtime into memory-making time!

• Main Dish: Lemon Pancakes
• Drink: Strawberry Smoothie
• Fruity: Fresh Rainbow Fruit Skewers

Lemon Pancakes

4.41 from 5 votes

These lemon pancakes are the best pancakes that you will EVER eat! They are soft, delicious, and have the slightest hint of lemon flavor that will go perfect with just about any topping that you put on them! 

View Recipe

Fruit Skewers

No ratings yet

Fresh Rainbow Fruit Skewers are a super easy and fun sweet treat. Fruit skewers are a colorful, fun  and yummy way to eat the recommended servings of fruit!

View Recipe

Strawberry Smoothie

5 from 1 vote

Strawberry Smoothie is creamy, refreshing, and the perfect way to satisfy your sweet tooth! It tastes just like a milkshake, but more nutritious!

View Recipe

More Mother’s Day Breakfast Ideas

Breakfast

Perfect Crepes

15 minutes

Side Dishes

Candied Bacon

34 minutes

Breakfast

Orange Rolls

2 hours 15 minutes

Breakfast

The Best Breakfast Casserole

3 hours 10 minutes

My Hash Brown Crust Quiche is a gluten-free twist on a classic! Crispy, golden potatoes wrap around a rich, savory custard filling. Brunch just got an upgrade!

Hash Brown Crust Quiche Ingredients

• Get creative with mix-ins! If you want to add veggies, I suggest mushrooms, spinach, onions, or peppers. Switch the meat with sausage, chorizo, or ham, and add your favorite cheese!

• Instead of Hashbrowns, Use Fresh Potatoes: For a homemade touch, shred about 5 cups of russet or Yukon Gold potatoes. Rinse them well and squeeze out the moisture. Bake the crust for 25–30 minutes before adding the filling. It’s a simple swap that adds extra flavor!

How to Make Hash Brown Crust Quiche

You’re definitely going to want to add this fun twist on the classic quiche to your next brunch menu! It would be great to make for Easter morning, then follow this menu plan for Easter dinner.

Hash Brown Crust

1. Drain Water From Hash Browns: Spray a 10-inch spring-form pan with nonstick cooking spray and then set aside. Squeeze as much of the water from the hash browns as possible. Add the squeezed hash browns, cheese (if using), garlic powder, salt, pepper, and melted butter to a large bowl, then toss until the potatoes are evenly seasoned.
2. Freeze and Bake Crust: Press the hash browns into the bottom and halfway up the sides of the prepared springform pan. Really press it together to ensure there are no holes or gaps for the egg filling to leak out. Place the crust in the freezer for at least 1 hour. Once the crust is frozen, then preheat the oven to 425ºF. Bake for 18-20 minutes or until the edges of the hash browns begin to brown.

Filling

3. Make the Filling: While the crust is in the oven, prepare the filling. Whisk together the eggs, milk, and cream, then, add the cheese, bacon, green onions, salt, pepper, and paprika to the egg mixture and mix to combine.
4. Bake the Quiche: Pour the filling into the partially baked crust. Turn the preheated oven down to 375ºF and bake for 35-40 minutes or until the center no longer wobbles. Let the quiche cool for 10 minutes before opening the springform pan, slicing, and serving.

Complete Your Brunch Menu

Breakfast foods are my absolute favorite! Here are a few more ideas you could use for a fun holiday, ladies’ lunch, brunch or family get-together.

Breakfast

Quick 45 Minute Cinnamon Rolls

45 minutes

Breakfast

Pancake Casserole

8 hours 55 minutes

Breakfast

Copycat Starbucks Egg Bites

45 minutes

Breakfast

Lemon Poppyseed Muffins

28 minutes

Print

The Best Hash Brown Crust Quiche (Gluten Free)

My gluten-free Hash Brown Crust Quiche features a crispy potato crust, rich custard filling, and endless mix-in possibilities!

Course Breakfast, brunch

Cuisine American, French American

Keyword gluten free quiche, hash brown crust quiche, hash brown crust quiche recipe, hash brown crusted quiche, hash brown potato crust quiche, hashbrown crust quiche, quiche with hash brown crust

Prep Time 20 minutes minutes

Cook Time 1 hour hour

chill time 1 hour hour

Total Time 2 hours hours 20 minutes minutes

Servings 8 servings

Calories 302kcal

Author Alyssa Rivers

Equipment

• 1 10-inch springform pan

Ingredients

Crust

• 20 ounces thawed shredded hash browns about 4 ½ cups after pressing
• ¼ cup shredded cheddar optional
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• ¼ cup melted unsalted butter

Filling

• 6 large eggs
• 1 cup whole milk
• ½ cup heavy whipping cream
• ⅔ cup shredded cheddar cheese
• ⅓ cup chopped crisp bacon
• ¼ cup sliced green onions
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• ¼ teaspoon paprika

Instructions

Crust

• Spray a 10-inch spring-form pan with nonstick cooking spray and set aside.
• Use your hands to squeeze as much of the water from 20 ounces thawed shredded hash browns as possible.
• Add the squeezed hash browns, ¼ cup shredded cheddar (if using), ½ teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon ground black pepper, and ¼ cup melted unsalted butter to a large bowl and toss until the potatoes are evenly seasoned.
• Press the hash browns into the bottom and halfway up the sides of the prepared springform pan. Really press it together to ensure there are no holes or gaps for the egg filling to leak out.
• Place the crust in the freezer and let it freeze for at least 1 hour.
• Once the crust is frozen, preheat the oven to 425 degrees Fahrenheit. Bake for 18-20 minutes, until the edges of the hash browns begin to brown.

FIlling

• While the crust is in the oven, prepare the filling by whisking together 6 large eggs, 1 cup whole milk, and ½ cup heavy whipping cream.
• Add ⅔ cup shredded cheddar cheese, ⅓ cup chopped crisp bacon, ¼ cup sliced green onions, ½ teaspoon salt, ¼ teaspoon ground black pepper, and ¼ teaspoon paprika. Pour the filling into the crust once it is partially baked.
• Turn the oven down to 375 degrees Fahrenheit and bake for 35-40 minutes, until the center no longer wobbles.
• Let the quiche cool for 10 minutes before opening the springform pan, slicing, and serving.

Nutrition

Calories: 302kcal | Carbohydrates: 16g | Protein: 12g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 176mg | Sodium: 534mg | Potassium: 357mg | Fiber: 1g | Sugar: 2g | Vitamin A: 818IU | Vitamin C: 6mg | Calcium: 170mg | Iron: 1mg

Once you try these strawberry cinnamon rolls, they’ll be a family staple! The secret? Freeze-dried strawberries and lemon zest in the glaze! They are seriously so good!

Ingredients Needed

• Filing Tip: If you can’t find canned pie filling, double my homemade strawberry sauce recipe and add 4 teaspoons cornstarch and 2 teaspoons water to thicken.

• Glaze Tip: Freeze-dried strawberries are the key to the incredible strawberry flavor. If you can’t find them, use strawberry jam or jelly, but reduce the half & half to keep the glaze thick.

How to Make Strawberry Cinnamon Rolls

Even though this recipe uses homemade dough, these strawberry cinnamon rolls are super easy to make. The hardest part is waiting for them to come out of the oven!

Dough

1. Melt Butter: In a small saucepan over medium-low heat, add the milk and butter. Stir until the butter has melted and remove from heat. Let stand until lukewarm temperature.
2. Dry Ingredients: In a large bowl or the bowl of a stand mixer, whisk together 2 ¼ cups of the flour, yeast, sugar, and salt.
3. Combine: Add the egg and water and use a stand mixer fitted with the dough hook attachment to mix until combined.
4. Slowly Add Milk: Slowly add the milk mixture and the remaining 1 cup of flour to the dough until combined.
5. Knead: Knead on medium speed for 6-7 minutes until smooth and pulling away from the bowl. If too sticky, add 1-2 tablespoons of flour and knead 2-3 more minutes. To knead by hand, mix ingredients, then knead on a floured surface for about 10 minutes. Form into a ball, place in the bowl, and let rest for 10 minutes. place it back into the bowl. Set it aside to let it rest for about 10 minutes.
6. Roll Out Dough: On a lightly floured surface, roll out the strawberry cinnamon roll dough into a large 9 x 15-inch rectangle that is about ¼-½ inch thick.

Strawberry Filling

7. Spread: Spread the strawberry pie filling evenly over the dough. Combine the cinnamon and sugar in a small bowl, then sprinkle it evenly on top of the strawberry filling.
8. Roll: Roll up the 15-inch side into a log and pinch the seams. To avoid the filling squeezing out the other side, try lifting the rolled side up and placing it down on top of the filling before pulling it back towards you to make the roll tighter. Repeat this for the entire process of rolling the dough to prevent losing all the filling.
9. Slice: Use a very sharp knife to slice the rolled dough into 12 even rolls. I recommend using a clean kitchen towel or several paper towels to wipe the knife clean between each cut.
10. Let Rolls Rise: Place the rolls in a 9 x 13 x 2-inch baking pan, cover with a damp cloth, and set them aside to rise in a warm place for 30 minutes.
11. Bake: While the rolls rise, preheat the oven to 375 degrees Fahrenheit. Bake for 30 minutes or until just golden brown on the tops.

Lemon Cream Cheese Glaze

12. Mix Glaze and Frost Rolls: In a medium bowl, combine the cream cheese, butter, and powdered sugar until smooth. Add the half & half, lemon juice, lemon zest, and freeze-dried strawberry powder and mix until combined.
13. Add Glaze: Spread over the warm strawberry cinnamon rolls after they cool for 10 minutes or so.

More Tasty Strawberry Recipes

If you loved these strawberry cinnamon rolls, then you’ve got to try a few more of my favorites strawberry desserts! Like my strawberry cake from scratch!

Desserts

Strawberry Brownies

35 minutes

Desserts

Strawberry Pretzel Salad

4 hours 20 minutes

Desserts

Strawberry Trifle

1 hour 45 minutes

Pie

The Easiest Fresh Strawberry Pie

45 minutes

Print

Strawberry Cinnamon Rolls with Lemon Cream Cheese Glaze

These delicious strawberry cinnamon rolls are made with pie filling and a quick and easy dough. The flavor is out of this world amazing!

Course Breakfast, Dessert

Cuisine American

Keyword best cinnamon rolls, cinnamon roll recipes, fluffy cinnamon rolls, homemade strawberry cinnamon rolls, lemon glaze cinnamon rolls, quick and easy cinnamon roll recipe, strawberry cinnamon roll recipe, strawberry cinnamon rolls, strawberry cream cheese frosting

Prep Time 40 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 12 Servings

Calories 383kcal

Author Alyssa Rivers

Ingredients

Dough

• ¾ cup milk
• ⅓ cup softened unsalted butter
• 2 ¼ cups all-purpose flour,
• 2 teaspoons instant yeast
• ¼ cup granulated sugar
• ½ teaspoon salt
• 1 large egg
• ¼ cup water
• 1 cup all-purpose flour +2 tablespoons if the dough is very sticky

Filling

• 1 (21-ounce) can strawberry pie filling
• 2 teaspoons ground cinnamon
• ½ teaspoon granulated sugar

Strawberry Lemon Cream Cheese Glaze

• 4 ounce cream cheese softened
• 3 Tablespoons salted butter softened
• 1 cup powdered sugar
• 2 tablespoons freeze-dried strawberries crushed into powder about .5-ounces freeze-dried strawberries
• 3 tablespoons half & half
• 2 teaspoons lemon juice
• 1 tablespoon lemon zest about 1 large lemon

Instructions

Dough

• In a small saucepan over medium-low heat, add ¾ cup milk and ⅓ cup softened unsalted butter. Stir until the butter has melted and remove from heat. Let stand until lukewarm temperature.
• In a large bowl or the bowl of a stand mixer, whisk together 2 ¼ cups all-purpose flour, 2 teaspoons instant yeast, ¼ cup granulated sugar, and ½ teaspoon salt.
• Add 1 large egg and ¼ cup water and use a stand mixer fitted with the dough hook attachment to mix until combined.
• Slowly add the milk mixture and 1 cup all-purpose flour to the dough until combined.
• Knead on medium speed for 6-7 minutes or until the dough is smooth and pulls away from the sides of the bowl. If the dough is very sticky and won’t pull away from the sides even after 6-7 minutes, add 1-2 tablespoons of flour and knead again for 2-3 minutes. You can alternatively make the dough by hand. Stir all the ingredients together in a large bowl before kneading it on a lightly floured surface until smooth, about 10 minutes or so.
• Form the dough into a ball and place it back into the bowl. Set it aside to let it rest for about 10 minutes.
• On a lightly floured surface, roll the dough into a large 9 x 15-inch rectangle that is about ¼-½ inch thick.

Filling

• Spread the 1 (21-ounce) can strawberry pie filling over the dough. Combine the 2 teaspoons ground cinnamon and ½ teaspoon granulated sugar in a small bowl, then sprinkle it evenly on top of the strawberry filling.
• Roll up the 15-inch side into a log and pinch the seams. To avoid the filling squeezing out the other side, try lifting up the rolled side and placing it down on top of the filling before pulling it back towards you to make the roll tiger. Repeat this for the entire process of rolling the dough to prevent losing all the filling.
• Use a very sharp knife to slice the rolled dough into 12 even rolls. I recommend using a clean kitchen towel or several paper towels to wipe the knife clean between each cut.
• Place the rolls in a 9 x 13 x 2-inch baking pan, cover with a damp cloth, and set them aside to rise in a warm place for 30 minutes.
• While the rolls rise, preheat the oven to 375 degrees Fahrenheit. Bake for 30 minutes or until just golden brown on the tops.

Glaze

• In a medium bowl, combine 4 ounce cream cheese softened, 3 Tablespoons salted butter softened, and 1 cup powdered sugar until smooth. Add 3 tablespoons half & half, 2 teaspoons lemon juice, 1 tablespoon lemon zest, and 2 tablespoons freeze-dried strawberries crushed into powder and mix until combined. Spread over the warm rolls after they cool for 10 minutes or so.

Video

Notes

Originally posted April 15, 2014

Updated on August 31, 2023

Update March 18, 2025

Nutrition

Calories: 383kcal | Carbohydrates: 60g | Protein: 6g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 47mg | Sodium: 177mg | Potassium: 139mg | Fiber: 3g | Sugar: 28g | Vitamin A: 431IU | Vitamin C: 42mg | Calcium: 59mg | Iron: 2mg

This is truly the BEST Breakfast Casserole! It has a thick and creamy egg base loaded with shredded potatoes, chunks of ham, and flavorful cheese blends that bake up in no time. Make this to enjoy Christmas morning or brunch any time of year.

Family Tradition

Breakfast casserole is pure comfort food! The gooey cheese, smoky ham, and cozy smells take me right back to lazy mornings with my family. It’s perfect as is, but you can easily swap the meat, cheese, or potatoes, or toss in some veggies. If you love this one, try my Amish Breakfast Casserole too. It’s similar, but made with crispy bacon instead of ham for a slightly different (and equally delicious) twist.

Ingredients Needed

***Do I Need to Thaw the Frozen Hash Browns? There is no need to thaw the potatoes because they will thaw as they sit in the refrigerator. However, they would cook up perfectly if they were to cook from frozen!

How to Make a Breakfast Casserole

This breakfast casserole recipe is the BEST because of how simple it comes together and is in the oven in just minutes. This tried-and-true breakfast casserole tastes amazing, and I know your whole family will love it!

1. Prepare Frozen Hash Browns: Spray a 13 x 9 x 2-inch baking dish with non-stick cooking spray. Add the frozen shredded hash browns to the bottom of the prepared pan. Season with salt and pepper.
2. Whisk Eggs/ Add Remaining Ingredients: In a large bowl, whisk the eggs. Add the half and half and seasoned salt, then whisk to combine. Stir in the shredded cheese and chopped ham.
3. Pour Into Pan and Refrigerate: Pour over the top of the frozen hash browns, then cover with foil and refrigerate for 2 hours or overnight.
4. Bake: Bake uncovered at 350 degrees Fahrenheit for 60-75 minutes. Let rest for 10 minutes before serving.

More Breakfast Casserole Ideas

Breakfast

Cowboy Breakfast Casserole

1 hour 15 minutes

Breakfast

Pancake Casserole

8 hours 55 minutes

Breakfast

Bubble Up Breakfast Casserole

1 hour

Breakfast

Cinnamon Roll Casserole

45 minutes

Print

The Best Breakfast Casserole

This is truly the BEST Breakfast Casserole! It has a thick and creamy egg base loaded with potatoes, ham, and a flavorful cheese blends that bake up in no time.

Course Breakfast

Cuisine American

Keyword breakfast, casserole, hashbrown egg and ham casserole, overnight breakfast casserole, the best breakfast casserole recipe

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Chill Time 2 hours hours

Total Time 3 hours hours 10 minutes minutes

Servings 12 people

Calories 302kcal

Author Alyssa Rivers

Ingredients

• 24 ounces frozen shredded hash brown potatoes
• salt and pepper to taste
• 12 large eggs
• 2 cups half and half
• 1 teaspoon seasoned salt
• 1 ½ cups shredded cheddar cheese
• 1 ½ cups shredded pepper jack cheese
• 2 cups chopped ham sausage, bacon, or preferred meat

Instructions

• Spray a 13 x 9 x 2-inch baking dish with non-stick cooking spray. Add 24 ounces frozen shredded hash brown potatoes to the bottom of the prepared baking dish. Season the potatoes with salt and pepper.
• In a large bowl, whisk together 12 large eggs. Add 2 cups half and half and 1 teaspoon seasoned salt, then whisk to combine. Stir in 1 ½ cups shredded cheddar cheese, 1 ½ cups shredded pepper jack cheese, and 2 cups chopped ham.
• Pour the egg mixture over the frozen hash browns. Cover with aluminum foil and refrigerate for at least 2 hours or overnight.
• Bake uncovered at 350 degrees Fahrenheit for 60-75 minutes. Let rest for 10 minutes before serving. Garnish with green onions, if desired!

Video

Notes

Updated on March, 4 2025

Original Post on December 22, 2014

Nutrition

Calories: 302kcal | Carbohydrates: 13g | Protein: 19g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 237mg | Sodium: 727mg | Potassium: 306mg | Fiber: 1g | Sugar: 2g | Vitamin A: 663IU | Vitamin C: 5mg | Calcium: 282mg | Iron: 2mg

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Hawaiian Roll French Toast is a fun twist on the classic, with sweet, buttery rolls that stay soft inside and turn golden outside. Instead of cutting them up, which made them too soggy, I used the whole rolls for the best texture. The real game changer was pairing them with my homemade coconut buttermilk syrup for an extra indulgent touch.

Should I slice the rolls or leave them whole?

I tested these Hawaiian French toast rolls dredged whole as well as slicing each roll into 3 slices and dredging each of those before cooking. I stuck with the whole roll because the little slices soaked up a lot of the egg mixture and ended up too soggy for my liking. If you like extra, extra custardy french toast, you should try it with slices instead of the whole roll!

Ingredients Needed

How to Make Hawaiian Roll French Toast

Hawaiin rolls have become a staple in my home. We use them for quick little sandwiches, rolls for dinner, or just to snack on. This French toast recipe made perfect sense! The sweet flavor and light and fluffy texture of the rolls perfectly complement French toast.

1. Whisk to Combine: Add the eggs, half & half,  vanilla extract, and cinnamon to a medium bowl and whisk until well combined.
2. Melt Butter: Heat a large nonstick pan over medium-low heat. Add the butter to the skillet, starting with 1 tablespoon, and let it melt.
3. Dip Rolls In Egg Mixture: Dredge the rolls one at a time in the egg custard mixture and place them in the butter.
4. Cook and Serve: Cook for about 1 minute per side or until golden brown. Continue with the remaining rolls, adding more butter to the skillet as needed. Dust the French toast with powdered sugar and serve with fresh berries and a drizzle of syrup.

More Delicious French Toast Recipes

Breakfast

Crème Brûlée French Toast (Marry Me French Toast)

Breakfast

Stuffed French Toast

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Breakfast

Secret Ingredient French Toast Recipe

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Breakfast

Air Fryer French Toast

9 minutes

Print

Hawaiian Roll French Toast

Hawaiian Roll French Toast is a fun twist on the classic, with sweet, buttery rolls that stay soft on the inside and caramelized outside.

Course Breakfast, brunch

Cuisine American

Keyword baked french toast, easy french toast, custard french toast, french toast, dinner roll french toast, easy french toast, easy french toast recipe, French toast, Hawaiian Roll french toast, hawaiian roll french toast recipe, king’s hawaiian roll french toast

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 6 servings

Calories 273kcal

Author Alyssa Rivers

Ingredients

• 12 Hawaiian rolls
• 3 large eggs
• ½ cup half & half
• 1 teaspoon vanilla extract
• 2 teaspoons ground cinnamon
• 2 tablespoons unsalted butter

Instructions

• Add 3 large eggs, ½ cup half & half, 1 teaspoon vanilla extract, and 2 teaspoons ground cinnamon to a medium bowl and whisk until well combined.
• Heat a large nonstick skillet over medium-low heat. Add 2 tablespoons unsalted butter to the skillet, starting with 1 tablespoon, and let it melt.
• Dredge 12 Hawaiian rolls one at a time in the egg mixture and place them in the butter. Cook for about 1 minute per side, until golden brown. Continue with the remaining roll slices, adding more butter to the skillet as needed.
• Dust the French toast with powdered sugar and serve with fresh berries and maple syrup or coconut buttermilk syrup.

Nutrition

Calories: 273kcal | Carbohydrates: 31g | Protein: 9g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 119mg | Sodium: 212mg | Potassium: 62mg | Fiber: 0.4g | Sugar: 9g | Vitamin A: 309IU | Vitamin C: 0.2mg | Calcium: 42mg | Iron: 0.5mg