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31 weeks pregnant and I'm constantly looking for ways to minimize time and effort in the kitchen. I just don't have the energy or the time for elaborate meals right now and am quite aware that none of that is about to change in the next 18 years... so behold, a delicious breakfast in 30 minutes with only six ingredients.
If you're not about processed foods then, of course, you can do this all from scratch, but I'm going to be honest... I'm not above a package of Pillsbury Cinnamon Rolls, and canned Peaches... in fact, I think they're pretty darn delicious, especially in this dish.
One package of cinnamon rolls baked an egg bake batch that could easily serve at least four, unless you're like my husband and I. We came pretty close to finishing the entire pan... then when we were about to put away the leftovers, we agreed that there really wasn't enough left to save so we might as well finish it. So, you know, you may want to double it if you're cooking for a group. Remember though, the more you have in the pan the longer it will take to bake, so be sure to adjust cooking time accordingly and test with a toothpick for doneness.
1/2 c. milk
pinch of nutmeg
1/2 t. cinnamon
1 14.5oz can of sliced peaches - drained
1 package original Pillsbury Cinnamon Rolls with Icing - 8 count
Preheat oven to 400 degrees.
In a medium-sized mixing bowl, whisk together eggs, milk, nutmeg and cinnamon. Stir in drained peaches.
Separate the cinnamon rolls and cut into quarters. Add to egg mixture, stir to coat. Spray large baking dish with nonstick cooking spray and pour in cinnamon roll/egg mixture. Bake for 30 minutes or until golden brown and eggs are set (test with toothpick). Remember, baking times will vary based on baking dish.
Remove egg bake from oven and let rest. While resting, remove metal top from icing and microwave icing 10 seconds to soften. Drizzle over egg bake and serve.