Cinnamon Bunny Egg Breads

These totally adorable breakfast treats—so easy with ready-tobake cinnamon roll dough —are an “egg-cellent” Easter activity to share with kids!

5 hard-cooked eggs

Assorted liquid food colorings

White vinegar

1 tube (17.5 oz.) refrigerated cinnamon rolls with icing, such as Pillsbury GRANDS! Cinnamon Rolls made with Cinnabon Cinnamon

Black edible color marker or 1 tube (4.25 oz.) black decorating icing, fitted with writing tip

Mini marshmallows

Pink confetti sprinkles

Pastel lentil candies

Celebration by Sweet Works Sweet Shapes heart-shaped candies and Pearls candies

● Tint eggs as desired with food coloring and vinegar according to food coloring package directions.

● Preheat oven to 350°F. Coat large baking sheet with cooking spray. Separate dough into 5 cinnamon rolls; reserve icing.

● Unwind 1 cinnamon roll into a long strip. Place egg on work surface and starting at top of egg, wrap dough strip around side of egg, as shown. Lightly press dough onto egg.

● At top of egg, shape remaining dough strip into two loops for ears, pinching ends to dough, as shown. Using wide spatula, transfer to baking sheet. Repeat with remaining eggs and rolls. Bake 18-20 minutes or until golden brown. Cool completely on baking sheet.

● To decorate: With marker or black icing, draw faces on eggs. For teeth, cut 1/4"x1/8" pieces from marshmallows. If desired, divide and tint reserved cinnamon roll icing with food colorings; if too thick, thin slightly with a few drops of water. Transfer to separate plastic sandwich bags; snip one corner of each. Attach sprinkles, lentils and teeth to eggs with tiny amount of icing. Pipe remaining icings around eggs and ears; attach heart candies and sprinkles.

Servings: 5. Cals.: 416. Protein: 11 g. Fat: 16 g. (4 g. saturated). Trans fat: 3 g. Chol.: 187 mg. Carbs.: 60 g. Sodium: 704 mg. Fiber: 1 g. Sugar: 27 g. Kitchen time: 1 hour. Total time: 1 hour.

Mmm! This easy meaty casserole is packed with all of the yummy flavors you love at your favorite Mexican restaurant!

1 jar (16 oz.) taco sauce

1 can (14.5 oz.) diced tomatoes with green pepper, celery and onion

1 onion, chopped, 1 cup

1 poblano pepper, seeded, chopped, 3/4 cup

1 1/2 lbs. ground turkey

1 clove garlic, chopped

1 1/2 tsp. ground cumin

1 1/2 tsp. dried oregano

2 cans (15.5 oz. each) red kidney beans, drained, rinsed

8 oz. Colby- Jack cheese, grated 12 (6") fajita-size flour tortillas

● Preheat oven to 350°F. Coat 13"x9" baking dish with cooking spray. Combine taco sauce and diced tomatoes; reserve 1 1/2 cups. Coat 12" nonstick skillet with cooking spray; heat over medium heat. Add onion and pepper; stirring occasionally, until softened, about 10 minutes. Add turkey, garlic, cumin, and oregano; cook, stirring, until browned, about 10 minutes. Stir in beans and remaining sauce mixture; cook until heated through, 1 minute. Remove from heat; stir in 1 cup cheese.

● Spread 1 cup reserved sauce over bottom of baking dish. Arrange 6 tortillas over sauce; top with even layer of meat mixture, then remaining tortillas. Spoon remaining 1/2 cup sauce over top; cover with foil. Bake 30- 35 minutes or until hot. Uncover; sprinkle with remaining cheese. Bake 7-8 minutes or until cheese is melted.

Servings: 8. Calories: 489. Protein: 31 g. Fat: 19 g. (9 g. sat.) Trans fat: 1 g. Chol.: 88 mg. Carbs.: 44 g. Sodium: 1,025 mg. Fiber: 6 g. Sugar: 4 g. Kitchen time: 30 minutes. Total time: 1 hour, 15 minutes.