Well this breakfast casserole right here is a real winner! So, you know how I’m obsessed with monkey bread, right? And breakfast casseroles too. So…I just merged the two into one. You can even make this the night before and keep it in your fridge until you’re ready to bake the next day. I love mornings that start with a prepared casserole in my fridge!
This recipe serves six to eight. You can frost these rolls or leave them un-frosted…your choice!)
2 (16 oz) cans of refrigerated biscuits (I used Grands)
1½ cups sugar
4 tablespoons of cinnamon, divided
6 eggs, lightly beaten
2 cups of milk, plus another splash for the frosting (about a tablespoon)
1 (8 oz) package of cream cheese, softened
2 cups of powdered sugar
Preheat your oven to 350 degrees.
Lightly grease (I used Pam) a 9×13 baking dish. Set aside.
In a small bowl, whisk together your sugar and 2 tablespoons of cinnamon. Set aside. Remove your biscuits from the can and quarter each one. Dip each quartered piece in your cinnamon sugar mixture and then place that piece in your prepared baking dish. Repeat until all of the biscuit pieces are in the dish. Sprinkle any remaining sugar mixture down over the top of everything.
In a mixing bowl, whisk together your eggs, milk, and remaining 2 tablespoons of cinnamon together. Pour this mixture down over the top of your biscuit pieces in your casserole dish. At this time, you can either cover and refrigerate this until the morning or immediately pop it in the oven and bake. Either way, you’re going to bake this about 35 to 40 minutes or until the biscuits are puffed up and the casserole is a little bubbly.
While the casserole is baking, make your frosting. Using your electric mixer, beat together your cream cheese, powdered sugar and the remaining tablespoon or so of milk. Beat together until creamy. Add a little more sugar if it’s too thin or a little more milk if it’s too thick. Once you remove your casserole from the oven, immediately spread your frosting over the top.
Serve and enjoy!