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.

Enjoy!

Ingredients:

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

Method:

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!

Comments

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 ...

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 garl...

Almond Christmas Cookies

I have taken quite a long hiatus from this blog- we have been building the barn and bought my two horses, Cowboy and Sven home, and I have passed all my doctoral comps and orals (for my musical arts in vocal performance degree- I am not going to be a medical doctor).... It is my favorite time of the year- that narrow slice between Thanksgiving and Christmas. As a singer, teacher, and student, it is an incredibly busy time of year, but I love making time in the kitchen. Happily, these almond cookies are very easy to make, and even easier to clean up after. And almond is my favorite flavor for a sweet treat, especially paired with a sweet vanilla glaze. Enjoy! Ingredients: Cookies: 8 tablespoons softened butter 3 large eggs, room temp 2 1/4 all-purpose flour 2 teaspoons baking powder 1/2 cup granulated sugar 1/2 teaspoon salt 2 teaspoons almond extract Glaze: 1 1/3 cup powdered sugar 3 tablespoons whole milk 1/2 teaspoon vanilla extract 2 tablespoons nonpareils Method: Cream togethe...

Watership Down Kitchen

Search This Blog