If you’re anything like me and the rest of the country chances are you love breakfast food. As a matter of fact breakfast can easily be consumed at any given point throughout the day. Since we are knee deep in the 142nd running of Kentucky Derby we decided to put together a full Oaks day celebratory breakfast cooked exclusively on the Big Green Egg.
1 TSP – Cinnamon
1/4 TSP – Nutmeg
2 TBSP – Sugar
4 TBSP – Butter
1/4 Cups – Milk
1/2 TSP – Vanilla Extract
8 Thick Cut Slices – White Bread / Brioche
2 TBSP – Powdered Sugar
1/2 Cup – Maple Syrup
1. In a small bowl combine cinnamon, nutmeg and sugar.
2. Heat a cast iron griddle over high heat in the Big Green Egg.
3. Melt butter over the heated Cast Iron Griddle.
4. Whisk together the cinnamon mixture, eggs, milk and vanilla and pour into a shallow container.
5. Dip the bread in the mixture making sure to completely cover each side.
6. Fry the slices of bread on the griddle until each side is golden brown.
7. Sprinkle powdered sugar on top of the french toast slices and serve with the warmed maple syrup.
Breakfast Bacon Bake
4 Slices – White / Brioche Bread
1 Package Bacon
2 Cups – Milk
1 TBSP – Yellow Mustard
1 TSP – Kosher Salt
1 TSP – Cracked Black Pepper
4 Oz. – Finely Shredded Sharp Cheddar
1. Start the Big Green Egg and setup for direct cooking.
2. Once the Egg is up to temperature place a cast iron griddle on with the flat side up.
3. Fry all of the bacon until it is crispy. Set aside when finished.
4. Once the bacon is done set the Big Green Egg for indirect cooking (Platesetter feet down) at 350 – 400 degrees farenheit.
5. Using a paper towel rub 1 TBSP of Extra Virgin Olive Oil into a two casual dishes.
6. Tear the bread into small pieces and place along the bottom of the Cazuela dishes.
7. Chop the cooked bacon into medium sized pieces and place over top of the bread in the Cazuela dishes.
8. In a medium bowl whisk eggs until combined. Whisk in milk, mustard, salt and pepper.
9. Pour the egg mixture over the bread and sprinkle cheese over top.
10. Bake uncovered for 35 to 45 minutes or until a knife inserted in the middle can be pulled out cleanly.
4 Cups – All Purpose Flour
1 Cup – Sugar
3 1/2 TSP – Fast Rise Yeast
1 TSP – Salt
3/4 Cups – Warmed Milk
4 TBSP – Canola Oil
Additional Flour for Kneading
1/2 Cup Brown Sugar
3 TSP – Cinnamon
1/2 Stick Softened Butter
1 1/2 Cups – Powdered Sugar
1/2 TSP – Vanilla Extract
3 TBSP – Milk
1. Whisk all of the dry ingredients in a large mixing bowl until evenly combined.
2. Stir in the wet ingredients until evenly combined.
3. Once the mixture is combined, turn out the mixture on a lightly floured surface. Knead until the dough is smooth.
4. Form the dough into a ball and place back in the large mixing bowl and cover with saran wrap and allow to rest for 20 to 30 minutes.
5. For the filling combine the brown sugar and cinnamon in a bowl. Stir in the melted butter with a form and stir until evenly combined.
6. After the dough has had time to rest turn it out on a lightly floured flat surface.
7. Using a slightly floured rolling pin roll the dough into a 12 x 18 inch rectangle.
8. Starting length wise, begin rolling the dough into a log shape.
9. Slide a six inch piece of dental floss underneath the log and cross the two ends and pull. Repeat this step every two inches until the entire log is cut into individual rolls.
10. Place a used and cleaned canned good can in the middle of your Cast-Iron Skillet. Place the sliced rolls into the greased cast iron skillet around the can and cover with saran wrap. Allow the cinnamon rolls to rise for up to two hours.
11. Set the Big Green Egg for indirect cooking (Platesetter feet down) at 350 degrees fahrenheit.
12. Bake the cinnamon rolls for about 15 to 20 minutes.
13. At the 10 minute mark begin making the frosting by mixing the three ingredients until smooth. Poor the frosting over the cinnamon rolls about two minutes before you plan on pulling them from the BGE.