Name: Ham & Swiss Egg Casserole
Ingredients: 16 large eggs; 2 cups 2% milk; ½ tsp salt; ¼ tsp ground nutmeg; 4 cups shredded Swiss cheese; 8 oz. sliced deli ham (chopped); 4 croissants (torn into 1 + ½-inch pieces); 1 Tbsp minced chives

Caramel-Pecan Monkey Bread

Print Recipe

Thank you Taste of Home for the recipe!

Ingredients

1 package active dry yeast
¼ cup warm water
5 Tbsp + ½ cup butter
1 + ¼ cups 2% milk
2 large eggs (room temperature)
1 + ¼ cups sugar
1 tsp salt
5 cups all-purpose flour
1 tsp ground cinnamon

Caramel:

⅔ cup packed brown sugar
¼ cup butter (cubed)
¼ cup heavy whipping cream
¾ chopped pecans

Glaze:

4 oz. cream cheese (softened)
¼ cup butter (softened)
1 + ½ cups confectioner’s sugar
3-5 Tbsp 2% milk

Instructions

Dissolve the yeast in warm water. Melt 5 tablespoons of butter and add the milk, eggs, and melted butter into a bowl. Stir in ¼ cup of sugar, salt, and 3 cups of flour. Beat the mixture on medium speed for 3 minutes and stir in enough of the remaining flour to form a firm dough.
Turn the dough onto a floured surface and knead until it’s smooth and elastic — 6-8 minutes. Place the dough in a greased bowl, turning it once to grease the top. Refrigerate, covered, overnight.
In the morning, punch the dough down and shape it into ~40 balls. Melt the remaining ½ cup of butter. In a shallow bowl, combine the cinnamon and the remaining 1 cup of sugar. Dip the balls into the butter then roll them in the sugar mixture.
To make the caramel mixture, bring the brown sugar, butter, and cream to a boil in a small saucepan over medium heat. Cook and stir for 3 minutes. Pour half of the caramel into a greased 10-inch fluted tube pan and layer half of it with the pecans and half with the dough balls. Cover and let it rise until it’s doubled, about 45 minutes.
Preheat the oven to 350°F. Bake until it’s golden brown, 30-40 minutes. Cover loosely with a foil for the last 10 minutes if the top browns too quickly. Cool for 10 minutes before inverting it onto a serving plate.
For the optional glaze, beat the cream cheese and butter until it’s blended. Gradually beat in the confectioners’ sugar and add enough milk to reach the desired consistency. Drizzle the glaze over the warm bread.

Find it online: https://shesafullonmonet.com/cozy-winter-breakfast-recipes/

Caramel-Pecan Monkey Bread

Ingredients

1 package active dry yeast

¼ cup warm water

5 Tbsp + ½ cup butter

1 + ¼ cups 2% milk

2 large eggs (room temperature)

1 + ¼ cups sugar

1 tsp salt

5 cups all-purpose flour

1 tsp ground cinnamon

Caramel:

⅔ cup packed brown sugar

¼ cup butter (cubed)

¼ cup heavy whipping cream

¾ chopped pecans

Glaze:

4 oz. cream cheese (softened)

¼ cup butter (softened)

1 + ½ cups confectioner’s sugar

3-5 Tbsp 2% milk

Instructions

Dissolve the yeast in warm water. Melt 5 tablespoons of butter and add the milk, eggs, and melted butter into a bowl. Stir in ¼ cup of sugar, salt, and 3 cups of flour. Beat the mixture on medium speed for 3 minutes and stir in enough of the remaining flour to form a firm dough.

Turn the dough onto a floured surface and knead until it’s smooth and elastic — 6-8 minutes. Place the dough in a greased bowl, turning it once to grease the top. Refrigerate, covered, overnight.

In the morning, punch the dough down and shape it into ~40 balls. Melt the remaining ½ cup of butter. In a shallow bowl, combine the cinnamon and the remaining 1 cup of sugar. Dip the balls into the butter then roll them in the sugar mixture.

Preheat the oven to 350°F. Bake until it’s golden brown, 30-40 minutes. Cover loosely with a foil for the last 10 minutes if the top browns too quickly. Cool for 10 minutes before inverting it onto a serving plate.

For the optional glaze, beat the cream cheese and butter until it’s blended. Gradually beat in the confectioners’ sugar and add enough milk to reach the desired consistency. Drizzle the glaze over the warm bread.