TAKE + BAKE

Enjoy fresh, no fuss, homemade buns that can simply be popped in the oven to warm and brown at your convenience. No kneading, no rising required. Your buns have been fully baked and just need about 10 minutes and a warm oven.

goat cheese
&
fig
burgers

INGREDIENTS:
1 pack Take+Bake Mom's Buns
2 lbs Ground Beef
1 tsp. Salt
1/4 tsp. Pepper
1/2 tsp. Garlic Powder
1 tsp. Worcestershire Sauce
2 Tbsp. Olive Oil
1 Medium Sweet Onion, sliced
1 Tomato, sliced
2 Tbsp. Fig Preserves
4 oz. Goat Cheese
Spinach or Arugula

INSTRUCTIONS:
Pre-heat oven to 350°.
Thaw Take+Bakes to room temperature, slice in half, set aside.
Mix ground beef with salt, pepper, garlic powder, and Worcestershire sauce.
Spread evenly into a 9x9 dish and bake at 350° for 20 minutes.
In a large skillet, heat olive oil and add sliced onions. Cook onions 25-30 minutes or until onions are soft and caramelized. Add fig preserves and cook another 2-3 minutes.
Layers sliders - bottom half of buns, ground beef (cooked), goat cheese, fig/onion mixture, top half of buns. 
Brush bun tops with melted butter and sprinkle with poppy seeds. 
Bake again at 350° for 20 minutes.
Slice and add greens and tomato. 

chicken
apple
gouda
sliders

INGREDIENTS:
1 pack Take+Bake Mom's Buns
1 lb Bhicken (shredded & cooked)
2/3 cup Barbecue Sauce
1 Granny Smith Apple
1/2 cup Crispy Onions
4 oz Smoked Gouda
Pickles
Honey butter

INSTRUCTIONS:
Pre-heat oven to 350°.
Thaw Take+Bakes to room temperature, slice in half, set aside.
Shred or slice cheese, set aside. 
Slice apple, set aside.
Mix barbecue sauce and chicken - make sure chicken is fully coated.
Layers sliders - bottom half of buns, barbecue chicken, crispy onions, apple slices, gouda, top half of buns. 
Brush bun tops with melted honey butter. 
Bake again at 350° for 20 minutes.
Slice and add a pickle to the top. 
Slice and serve immediately. 

Pumpkin
Cream cheese
french toast
bake

INGREDIENTS:
1 Pack Take+Bake Monkey Buns
7 Large Eggs
2 cups Skim Milk
2 tsp. Vanilla Extract
2 tsp. Pumpkin Pie Spice
3/4 cup Pumpkin Pie Mix
4 Tbsp. Brown Sugar
1/2 cup Powdered Sugar
12 oz Cream Cheese
Dash of Salt

INSTRUCTIONS:
Thaw Take+Bakes to room temperature, slice in half, place bottom half in 9x9 pan.
WHISK TOGETHER:
Eggs, milk, 1 teaspoon vanilla extract, pumpkin pie spice, and pumpkin pie mix.
Pour 1/2 of the mixture over the first layer of bread. Use fingertips to press down on bread so the pumpkin mixture soaks through all pieces.
Mix cream cheese, 1 teaspoon of vanilla extract, powdered sugar, and dash of salt.
Spread cream cheese mixture evenly over first layer of soaked bread.
Layer with top of buns, and pour remaining pumpkin mixture over entire pan. Use fingertips to gently press bread to make sure all pieces are coated.
Cover and refrigerate overnight.
THE NEXT MORNING:
Preheat oven to 350° degrees.
Sprinkle brown sugar and additional pumpkin pie spice over entire pan.
Bake uncovered for 35-40 minutes (depending on oven).