Cheesecake Breakfast Rolls
Here's a luscious way to have your egg in the morning in the form of a
buttery, lemony custard baked in brown-and-serve yeast rolls.
Package of 12 brown-and-serve rolls
8-ounce brick of cream cheese, softened
2 single-serve sleeves of dry lemonade mix
Heat the oven to 350 degrees. Thoroughly butter a deep 8 X 8-inch baking pan. Fill the pan completely with rolls. Do not separate. Use the round handle of a wooden spoon to make holes in the rolls. Using a beater if you have one, or a fork if you don’t, mix cream cheese, eggs and lemonade mix until smooth. Pour over rolls, letting mixture soak into the holes. Bake about 15 minutes or until rolls are golden brown. Makes 12 cheesecakes to serve 4 as a breakfast main dish.
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