Skip to main content

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!


Popular posts from this blog

Raspberry Pomegranate Jam

Tis the season to be making homemade gifts! Pomegranates are in season and their juice is a festive deep ruby red color. I knew I had to make them into a jam to give away. Straight pomegranate flavor is a little tart for me; I added raspberries for the texture of their seeds and their sweetness. This is a very simple recipe to make and will yield 6 to 7 8 ounces jars of jam or 12 to 14 4 ounce jars, if you like to give away sample sizes during the holidays. Enjoy! Ingredients: 3 1/2 cups pomegranate juice 1 cup mashed raspberries 7 cups sugar 1 tablespoon butter 1 1/75 ounce package Sure Jell Method: Sterilize your jars and lids. Set aside. In a heavy bottomed large stock pot, add the pomegranate juice, raspberries and butter. Mix well. Add in the sugar. Bring to a full rolling boil then stir in the Sure Jell. Allow to boil hard for 1 minutes. Remove from the heat and skim off any foam. Ladle into the sterile jars, twist on the lids and pr

Peek-a-boo Squares

My grandma, Mimi, taught me this recipe. I used to make this with her and my mother as a child. It is my very favorite dessert. It is incredibly easy to make, and even easier to eat. My favorite part of making this as a child was dusting every bar generously with snowy white powdered sugar.  My favorite version of this dessert uses canned blueberry pie filling; I vastly prefer Libby brand over the store brand. You can make blueberry pie filling from scratch with sugar, cornstarch, bleberries, etc. but using the canned stuff is easy in a pinch and is much for nostalgic for me. Plus, I don’t notice a vast improvement over my homemade blueberry pie filling and the Libby brand; it just takes me longer to put this dessert together.  I have been known to whip up a pan of these Friday night and have them disappear by Saturday afternoon. Be warned, these things are addictive! Ingredients: 3 cups of all-purpose flour 2 cups of granulated sugar 4 eggs 2 sticks of

Samosas with Yogurt Sauce

I love exploring many kinds of cuisine in my kitchen because I can control the spice level, and in the case of this recipe, the use of cilantro. Cilantro lovers out there- sub it info the parsley here. I have the gene that makes cilantro taste like soap, which limits my ability to enjoy some dishes in restaurants, but is easily rectified in my own kitchen. I hope you enjoy! Ingredients:  3 russet potatoes 2 cloves garlic, minced 1 bunch fresh parsley, chopped 2 teaspoons curry powder 5 ounces peas Six 8 inch flour tortillas 4 ounces Greek yogurt Oil, salt, pepper, vinegar 4 tablespoons butter Method: Preheat oven to 425 degrees F. Lightly oil a rimmed baking sheet. Scrub potatoes and cut into 1⁄2-inch pieces. Place in a large saucepan with a generous pinch of salt and enough water to cover by 1 inch. Cover and bring to a boil over high; uncover and cook until tenderDrain potatoes and transfer to a bowl.  Heat 2 tablespoons oil in reserved saucepan over medium. Add chopped garlic and al