Pull-Apart Breakfast Muffins

This recipe makes a yummy weekend breakfast or a nice addition to a brunch spread.  Let me show you just how easy it is to make. 

Start by preheating the oven to 350 degrees.  Then melt and brown 1/4 cup of butter in a sauce pan.  In a bowl, mix together 1/3 cup of sugar, 1 tsp of cinnamon, and 1/4 tsp nutmeg.

Then open a container of Pillsbury refrigerated French bread. and cut it into 32 even pieces.  Place the pieces on parchment paper.

Brush both sides of each bread slice with butter and dip each side in the sugar mixture. 

Stack 5-6 bread slices.

Then cut each stack in half.

Place each stack in a muffin tin sprayed with cooking oil.

Sprinkle with some of the remaining sugar mixture and set the muffin tin on a cookie sheet.  This will keep the sugar mixture from getting on your oven surface as the bread rises.
Bake for 20–25 minutes.

Let cool just slightly and remove from the muffin tin and they are ready to eat.  Very yummy!