If you ask me, 8:00 a.m. on a Saturday seems way too early to be entertaining. If you ask my husband, any time of day is a good time for tailgating. So here I am, prepping a menu of breakfast burritos and cinnamon rolls. I love making breakfast burritos. They are such an easy way to feed a crowd and you can’t go wrong with home fries and fresh avocados in there. I also love baking, but I’ve always been a little intimidated by homemade cinnamon rolls. We used to live near this amazing bakery that made giant cinnamon rolls to feed something like ten people. Those rolls were truly a wonder, but we moved last year and no longer pass by that bakery on game day. So this season, it’s up to me to wow the group with some ooey, gooey, cinnamon goodness. I’ve been scouring the web looking for cinnamon roll inspirations all week and have decided to try my hand at maple pecan cinnamon roll muffins. It’s going to be fun… early… but fun.
8-10 medium Yukon Gold or new potatoes
4 bell peppers (multiple colors are best)
1 ½ large or 2 medium sweet onions
¼ cup Canola Oil
1 tsp Salt
1 tsp Pepper
½ tsp Garlic Powder
½ tsp Smoked Paprika
1 tbsp Dried Parsley
Dice the potatoes, peppers and onions up into small, bite-size pieces and place them in a large bowl. Add remaining ingredients and mix well. Heat a non-stick pan over medium-high heat. Sauté until the onions and peppers are tender and the potatoes are golden brown adding additional seasoning to taste. Don’t add too many potatoes to your pan at once or you’ll end up steaming instead of sautéing them. You can easily make these potatoes ahead of time and store them in two or three gallon size zipper bags. The oil prevents the potatoes from turning gray and you can just cook one bag at a time to ensure fresh home fries for your guests. This recipe makes two full gallon size bags of home fries, which feeds roughly 8-15 people as a side dish or filling in a breakfast burrito.
We make our breakfast burritos on large tortillas with home fries, cheesy eggs (eggs scrambled with lots of cheese and sliced scallions), ground sausage and avocado, topped with sour cream and salsa. They are delicious and filling.
MAPLE PECAN CINNAMON ROLL MUFFINS
For the muffins:
1 ½ cups white whole wheat flour
1/3 cup sugar
¼ tsp salt
1 packet or 4 tsp rapid rise yeast
2/3 cup warm milk (I use 1% milk heated on high in the microwave for 90 seconds or until it reaches 110 degrees F)
3 tbsp canola oil
½ tsp pure vanilla extract
1 large egg
For the topping:
2 tbsp butter at room temperature
2/3 cup brown sugar
1 tsp ground cinnamon
2 tsp pure maple syrup
¾ cup chopped pecans
For the glaze:
¾ cup powdered sugar
1 tbsp milk
1 tbsp pure maple syrup
Mix the flour, sugar and salt in a large bowl. Dissolve the yeast in a measuring cup or bowl filled with the warm milk. Whisk the oil, vanilla and egg in a separate bowl. Pour the wet ingredients into the dry ingredients and whisk until smooth. Let the dough rest for 15 minutes. Meanwhile, mix the butter, brown sugar, cinnamon, syrup and pecans until well combined and crumbly. Once the dough has rested, spoon it evenly into a greased 12-muffin pan. Crumble the filling over each muffin and poke it into the dough with a fork. Put the pan into a cold oven and set it to 350 degrees. Bake for 20 minutes or until muffins are golden brown and appear set. The filling will remain thin and bubbly until it is cooled. While the muffins cool, mix the powdered sugar with a tablespoon each of milk and maple syrup. Add additional powdered sugar to reach the desired consistency. Cool the muffins completely before drizzling with glaze.
And last but not least, you can’t have a breakfast party without breakfast cocktails. Our favorites are vanilla screwdrivers and scratch bloody marys. Cheers!