Using fresh fruit makes these breakfast treats wonderful. For this time of year it is wonderful that blueberries and strawberries are in season as they make this breakfast treat festive and delicious! My son has nicknamed them his "breakfast churro" as he likes his plain with no filling. If you have a little one and they do not like the squishy texture of filling, omit the step to stuff them and just roll and cook the "shell" the same way you do the others.
Breakfast "Churro" Rolls
8 slices of white bread (Orowheat brand preferred)
4 large strawberries
1/2 cup blueberries
4 eggs, beaten
1/4 tsp vanilla
1 cup sugar
1 Tbsp cinnamon
8 Tbsp cream cheese
butter
1. Combine the beaten eggs and vanilla in a shallow bowl.
2. In separate shallow bowl combine sugar and cinnamon.
3. Slice crust off of bread. Using a rolling pin slightly flatten out each slice to make it thinner.
4. On each slice, down the center spread a heaping line of cream cheese, approximately 1 Tbsp per slice but you may use more depending on personal taste and how large your slices come out after flattening. Leave about a 1/8 inch border at top and bottom of cheese line so you do not go edge to edge when spreading.
5. Place line of blueberries, or other seasonal fruit, on cream cheese line.
6. Roll up the bread so cream cheese is in center of roll. Dip each into egg mixture
7. In a non-stick pan, melt 1/2 Tbsp butter. Place rolls into pan and fry a few minutes, turning occasionally, until nicely browned on all sides.
8. Remove rolls from pan and immediately roll in cinnamon sugar mixture. Serve immediately with strawberries and additional blueberries on the side, or use any other fruit you prefer them with.
Enjoy!
**Omit steps 4 and 5 if you are making un-stuffed rolls and just roll up the bread into a log shape then dip in egg mixture that way.
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