Sweet and Savory Breakfast
Every Christmas morning, for as long as I can remember, cinnamon squares have been part of our family’s tradition. As we sit around the fireplace—stockings in hand—the sweet dough, filled with butter and cinnamon sugar, slowly begins to rise in the oven and fill the house with that warm, buttery smell. And I always love the way our hands will carry the scent of cinnamon and sugar long after the last gift is opened.
Today, I’m making a few recipes that remind me of our holiday traditions, starting with Cinnamon Squares. On the savory side, I’m making an Eggs Benedict Casserole—great for a holiday brunch. From the saltiness of the Canadian bacon, to the English muffin baked in an egg custard, to the creaminess of the hollandaise sauce drizzled on top, this recipe will bring balance to the sweetness of the cinnamon squares. And last but not least, I’m making Snickerdoodle Coffee and a Mixed Berry Salad tossed with agave citrus dressing.
Let’s get cooking!
a butter, pecan, and cinnamon sugar filling folded into a sweet dough
pieces of English muffins layered with butter and canadian bacon, baked in a creamy, egg custard mixture until golden brown, and topped with a hollandaise sauce
fresh brewed coffee with snickerdoodle infused milk and sprinkled with cinnamon sugar
a fresh seasonal blend of berries with an agave citrus dressing
