When I was a little girl Momma used to occasionally treat us with something sweet for breakfast on school mornings. Although I am sure she found this recipe in a magazine (no internet in the 1980’s), I always looked forward to her version of Monkey Bread and gobbled it down like a little piggy!
It was one of the few mornings I would be on time to the kitchen table for breakfast!
I love this recipe for so many reasons: It is so easy to prepare that you can’t mess it up, you can prep it ahead of time so that you just have to pop it in the oven in the morning, it makes for a delicious treat to start the day, and the kids will eat it up!
It’s also something that takes me back 25 years to my own school days when life really was so much more simple! Sometimes I love a good walk down memory lane.
Today I’m sharing this super easy casserole style recipe that graced our table many a school morning. Maybe it’ll bring a smile to your family as well!
INGREDIENTS:
1 can large biscuits (I used Annie’s Organic biscuits)
3/4 stick butter
2/3 cup brown sugar
pecans, chopped
cinnamon, optional
RECIPE INSTRUCTIONS:
**Quarter your biscuits (kitchen scissors make this so easy) and layer in a 8 x8 pan sprayed with Bakers Joy or other nonstick cooking spray.
**Sprinkle the layer of brown sugar over the biscuits.
**Slice the butter into pieces and place on top of the sugar, then sprinkle with pecans. If you would like, shake a little cinnamon across the top for added flavor.
I was actually out of Brown Sugar when I prepared this and substituted Splenda Brown Sugar blend… It worked perfectly!
**Bake at 350° about 30-35 minutes, watching carefully because this has the potential to scorch!
Use a large serving spoon to plate this sweet breakfast and let your babies indulge!
FYI, I would keep this breakfast a secret, especially if you have served it on test day. The teachers may not like you very much!
Have a fabulous Thursday!
Fiddle Dee Dee by Jennifer Jones 