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Biscuit Breakfast Bake

Sunday mornings are my brunch morning. Breakfast is my favorite meal of the day, but I rarely have the time or desire to eat something big in the morning. On Sundays, however, I get all my chores done and am raring to go for something lovely by 11 o’clock. This particular Sunday was sandwiched in between attending multiple musicals starring my students and performing in my own show. 

I wanted something delicious, but quick. I had made delicious biscuits earlier in the week that had turned into hockey pucks. Savory bread pudding it is! With my perennial favorite add-ins of ham, broccoli and cheese. As I had two biscuits left, this recipe serves 2. However, it can be easily doubled.


2 stale biscuits, chopped
2 eggs, beaten
1/4 cup milk
1 tablespoon olive oil
1/4 chopped broccoli
2 slices deli ham, diced
1 slice smoked gouda, diced
salt and pepper to taste

Preheat the oven to 375 degrees. Grease 2 ramekins and set aside.

In a frying pan on medium heat, heat the oil. Add the ham and broccoli and salt and pepper and fry until slightly browned. Set aside. 

Beat together the eggs and milk. Add in the stale biscuits, cooled broccoli and ham. Allow to sit for 20 minutes to let the biscuit absorb the custard. Divide into the two ramekins. Sprinkle the cheese on top.

Bake in the oven for 15 minutes or until golden brown. Garnish with scallions and avocado. Enjoy!


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