#18 Bacon Cinnamon Rolls

I don't think I really need a lot of elaboration here...

HELLO, Bacon (well Turkey Bacon in my case - I haven't eaten real bacon since 1993) and Cinnamon Rolls! This made for a great breakfast treat the morning after my parents Annual 4th of July party.

It really is just the simplest of things. Take a can of cinnamon rolls, pop it open. Unroll a cinnamon roll and slap a piece of bacon down the middle. Re-roll the cinnamon roll, place it in a baking dish, repeat until entire can is complete and bake away according to the directions on the cinnamon roll can. Admire the scent oozing from your oven, pull out when complete and drizzle on that delightful glaze.

My one suggestion - the bacon didn't really crisp up as much as I was hoping. You might want to throw it in the microwave for a few minutes (maybe 2-3 for real bacon and 1-2 for turkey bacon) before rolling it in the cinnamon roll.

Admire, drool...

Thank you DIY Cozy Home for this sinful treat http://diycozyhome.com/bacon-cinnamon-rolls-recipe/

#17 Spinach Omelet Brunch Roll

Every year my sister and I make brunch for our mom for Mother's Day. Last year, Mother's Day convienently fell the day after I moved, so I didn't end up contributing anything (except for my sage advice on my sister's cooking - it's not terrible, she is an excellent cook {mainly because she had an excellent teacher - self high five!} she just doubts herself most times.) because she thought I wouldn't have my kitchen all settled from moving.

Fast forward a year, and wouldn't you know - Mother's Day fell the day after me moving again! Well, now she had learned her lesson, that I am a maniac and have my apartment all set up the first day of moving. So I give you the Spinach Omelet Brunch Roll...

Ingredients:
2 cups egg substitute
4 eggs
1/2 tespoon salt
1/8 teaspoon hot pepper sauce
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/4 cup chopped red onion
1 teaspoon Italian seasoning
5 turkey bacon strips, diced and cooked, divided
1 pound sliced fresh mushrooms
2 teaspoons canola oil
1 cup (4 ounces) shredded part-skim mozzarella cheese, divided

My adjustments: I used 2 cups + 1 cup (to equal 4 eggs) of egg substitute (aka Egg Beaters). Rather than using frozen spinach, I used fresh and chopped it. 

Directions:
-Line a 15-in x 10-in x 1-in baking pan with parchment paper, coat paper with cooking spray and set aside. We cooked at my mom's and she did not have this size pan, so I ended up making a casserole rather than a roll. In a large bowl, whisk the egg substitute, salt and pepper sauce. Stir in the spinach, onion, Italian seasoning and 1/4 cup bacon.

-Pour into prepared pan. Bake at 375 for 15-20 minutes or until set. Using a shallower pan, mine took more like 30-45 minutes to set. Meanwhile, in a large nonstick skillet, saute mushrooms in oil for 6-8 minutes or until tender. Drain on paper towels, blot to remove excess moisture. Keep warm. I did add the mushrooms directly to the casserole. 

-Turn omelet onto a work surface; peel off parchment paper. Sprinkle omelet with mushrooms and 3/4 cup cheese; roll up jelly-roll style, starting with a short side. Place on a serving platter. Sprinkle with remaining cheese and bacon.

This is what it should look like... mine was more casserole or quiche like.

And the pinspiration goes to... http://www.tasteofhome.com/Recipes/Spinach-Omelet-Brunch-Roll

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