Guest Blogger: Cinnamon Roll Breakfast Salad

It’s been a while since we last heard from Amy at Foods For the Soul, but we’re excited to share her latest and greatest Immaculate Baking food idea! Again, some of the best ideas are the simplest ones, and Amy certainly delivered on the wow factor with this delicious, simple and wholesome Cinnamon Roll Breakfast Salad!

Who would’ve thought there can be so many ways to enjoy our Immaculate cinnamon rolls? But the sky’s truly the limit, from cinnamon roll waffles, to monkey breads and coffee cakes, to bread puddings, pumpkin roll and bacon rolls, and now salad! There are as many ways to make your Immaculate cinnamon roll experience incredibly unique as far as your creativity and imagination will take you!

CR Salad

We think this salad was quite a successful breakfast experimentation! After all, you want to load up on all the goodies at the most important meal of the day and start your morning strong!

You Will Need:

  • 2 Immaculate Baking Cinnamon Rolls, unbaked
  • 6 eggs
  • 6 slices turkey bacon
  • 2 small apples, diced
  • 12 c shredded romaine lettuce
  • ½ c fat-free raspberry vinaigrette (such as Panera’s)

 Here’s How to Get the Dough Rolling:

  1. Preheat the oven to 350°F. Bake the cinnamon rolls according to the package directions; then set aside to cool. Leave the oven on at 350°F.
  2. While the cinnamon rolls bake, place the eggs in a large pot and cover with water. Bring to a boil. Once boiling, cover with the lid and turn off the let. Let the eggs sit in the hot water for 8-10 minutes before removing with a slotted spoon and running cold water over them for 1 minute. Peel off the shells, discard the yolks, and dice the whites.
  3. While the eggs cook, cook the turkey bacon on the stove according to the package directions. Once crisp, place on a paper towel and blot off the excess grease. When cool enough to handle, crumble into small pieces.
  4. Uncoil the cinnamon rolls, and slice into bite-sized pieces. Place on a baking sheet, and toast at 350°F for 3-4 minutes, or until light golden.
  5. Toss the lettuce with the dressing until completely coated. Mix in ¾ of the egg whites, bacon, and apples, tossing to combine. Divide between 6 plates, and evenly split the remaining eggs whites, bacon, and apples between the plates. Top with the cinnamon roll croutons.

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