Did you know that February is National Hot Breakfast Month? I didn’t, either, but Krusteaz reached out to me with a challenge of making breakfast for dinner once a week. Challenge accepted! Breakfast is definitely the fastest meal to make, yet it can be so versatile at the same time.
I whipped up their Cinnamon Swirl Crumb Cake for dessert the other day and never looked back. Crumb cake is one of my favorite things to eat and I’ll gladly have it after a meal. Warm out of the oven with some vanilla bean ice cream on top? Done.
Krusteaz truly makes it so easy to make breakfast. All I needed were water and eggs. Everything else was already included in the box!
What’s your favorite breakfast to make for dinner?
Recipe from Krusteaz.
Ingredients
- 1 box Krusteaz Cinnamon Swirl Crumb Cake & Muffin Mix
- 2/3 Cup Water
- 1 Egg
Directions
- Heat oven to 350°F. Lightly grease 8x8x2-inch baking pan.
- Stir together water, egg and cake mix until moistened. (Batter will be slightly lumpy.) Spoon half of batter into pan and spread evenly. Sprinkle half of the cinnamon topping over batter.
- Drop remaining batter in small spoonfuls over topping layer and spread to pan edge. Sprinkle remaining topping evenly over batter.
- Bake 40-45 minutes or until toothpick inserted in center comes out clean. For glass pan, add 5 minutes to bake time. Cool 5-10 minutes before cutting. Makes 12 servings.
This is a sponsored post, but the opinions expressed are my own.
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