eggs

Bobby’s Buttermilk Biscuits

Yes, they are square biscuits. I probably never would have cut a biscuit like this if Bobby Flay hadn’t done it first! I adore him and anyone who knows me, knows that! So, if it’s good enough for Bobby, it’s good enough for me. This is his recipe, by the way.

These biscuits are much like the recipe I’ve already posted here on my food blog except these just seem a bit heartier and sturdier, if that even sounds right. They can definitely hold up to adding a scrambled egg in between those wonderful layers without any issue. Add a slice of crispy bacon and a bit of cheese and you’re breakfast on the go is ready.

Bon appétit!

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Bobby’s Buttermilk Biscuits

  • Author: Bobby Flay
  • Prep Time: 30 mins
  • Cook Time: 15 mins
  • Total Time: 45 mins
  • Yield: 12 1x
  • Category: Breads

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Ingredients

  • 4 cups all-purpose flour
  • 4 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 12 tablespoons unsalted butter; cut into small pieces
  • 1 1/2 cups buttermilk; cold
  • 1/2 cup heavy cream
  • 2 teaspoons freshly ground pepper
  • 2 tablespoons melted Butter

Instructions

  1. Preheat the oven to 450 degrees F. Grease a baking sheet with butter or line with parchment paper.
  2. Combine the flour, baking powder, baking soda and salt in a large bowl. Combine until the ingredients are incorporated. Cut in the butter using your fingers or a pastry cutter until the mixture resembles coarse meal. Add the buttermilk and gently mix until the mixture just begins to come together.
  3. Scrape the dough onto a lightly floured counter. Pat the dough into a 10 by 12-inch rectangle about 3/4-inch thick. Cut into 2-inch squares or use a 2-inch round cutter to cut out biscuits. Press together the scraps of dough, and repeat the process. Place the biscuits on the prepared baking sheet. Brush the tops with cream and sprinkle with the black pepper. Bake the biscuits until lightly golden brown, 12 to 15 minutes. Brush the tops with the melted butter. Cool on a baking rack.


Nutrition

  • Serving Size: 1
  • Calories: 494
  • Sugar: 32.9g
  • Sodium: 757mg
  • Fat: 37.3g
  • Saturated Fat: 23.4g
  • Unsaturated Fat: 9.7g
  • Trans Fat: 1.6g
  • Carbohydrates: 34.1g
  • Fiber: 1.2g
  • Protein: 6.5g
  • Cholesterol: 100.7mg

 

Breakfast Brunch

Thanksgiving is tomorrow and if you haven’t yet determined what you’ll be serving for breakfast, might I make a suggestion? This recipe for Breakfast Brunch is the best! It was shared with me from a dear friend many years ago and I’ve since made it a tradition to serve every Thanksgiving and Christmas.

It’s quick to pull together and quick to cook. And it includes all your favorite breakfast items – eggs, sausage, cheese, and crescent rolls! Oh, and a little milk! You just can’t go wrong.

If you have left overs, yes, I said IF, you can portion and freeze. Take out from the freezer, as needed, and pop into the microwave for a couple of minutes. Wha la! Breakfast is served!

And if you don’t yet have any holiday breakfast traditions, well, it’s a fine time to start one! Now, get to the grocery store and get the needed supplies. In the morning, comment back and let me know how your family enjoyed your Breakfast Brunch.

Bon appétit!

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Breakfast Brunch

  • Author: Patti Peterson
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 12 1x
  • Category: Beginnings
  • Cuisine: American

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Ingredients

  • 3/4 cup milk
  • 4 large eggs
  • 8 ounces cheddar cheese, shredded
  • 8 ounces Pillsbury Crescent rolls
  • 16 ounces Jimmy Dean Pork sausage

Instructions

  1. Preheat oven to 425 degrees. Spray bottom of 9 x 13 pan with vegetable cooking spray. Press crescent rolls into bottom and up sides about one-quarter inch of pan. Sprinkle cheddar cheese over crescent rolls. Cook sausage. Drain. Crumble sausage over cheese. Mix milk and eggs. Add salt and pepper to taste. Pour over cheese and sausage layer. Bake 12-15 minutes or until browned and bubbly. Let stand 5 minutes. Cut into squares and serve.


Nutrition

  • Serving Size: 1
  • Calories: 230
  • Sugar: 8.9g
  • Sodium: 385mg
  • Fat: 15g
  • Saturated Fat: 7g
  • Unsaturated Fat: 6.5g
  • Trans Fat: .6g
  • Carbohydrates: 9.6g
  • Fiber: .7g
  • Protein: 11.7g
  • Cholesterol: 44mg

 

Special Brunch

For years I’ve made a Breakfast Brunch casserole for Christmas morning and other special occasions.  That is until now . . . I think this Buttery Breakfast Casserole will have to be the “go to” breakfast casserole for all holidays and special occasions going forward.

This version you make the night before.  It’s very much like a savory bread pudding.  It is delicious, decadent,and satisfying.  As Emeril Lagasse might say, this casserole definitely kicks it up a notch. 

Add a glass of Prosecco to complete the decadence of this meal.

Bon appétit!

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Special Brunch

  • Author: Patti Peterson
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 10 1x
  • Category: Beginnings

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Ingredients

  • 1 package Hot ground pork sausage Jimmy Dean’s
  • 1 1/4 cup Parmesan shredded
  • 1 teaspoon Salt
  • 6 Green onion white and light green parts, sliced
  • 1 pound Croissants about 57
  • 3 cups Whole milk
  • 1 cup Heavy cream
  • 8 Eggs
  • 2 cups Gruyere shredded

Instructions

  1. Heat oven to 500 degrees. Spread croissants on a large baking sheet and toast, cut side up, until golden brown, 5 to 10 minutes (watch carefully to see that they do not burn). Let cool, then tear into large bite-size pieces.
  2. In a medium skillet over medium-high heat, cook sausage until brown and crumbly. Drain. Toss together sausage, Parmesan, and next three ingredients.
  3. Whisk together eggs, milk, cream, and 1 1/2 cups Gruyere cheese.
  4. Lightly oil a 9- x 13-inch baking dish. Turn croissant mixture into pan, spreading it out evenly over the bottom. Pour custard into pan, pressing croissants down gently to help absorb the liquid. Cover pan with plastic wrap and refrigerate at least 4 hours or overnight.
  5. When you’re ready to bake the casserole, heat oven to 350 degrees. Scatter the remaining grated cheese over the top of the casserole. Transfer to oven and bake until casserole is golden brown and firm to the touch, 45 minutes. Let stand 10 minutes. Garnish with sliced scallion tops before serving.

Notes

You can substitute Swiss cheese for Gruyere cheese.


Nutrition

  • Serving Size: 1
  • Calories: 522
  • Sugar: 10g
  • Sodium: 1177mg
  • Fat: 33g
  • Saturated Fat: 18g
  • Unsaturated Fat: 3g
  • Trans Fat: 10g
  • Carbohydrates: 28g
  • Fiber: 2g
  • Protein: 27g
  • Cholesterol: 290mg

 

Breakfast, Brunch or Lunch?

Oh my – I absolutely love this quiche!  I crave it – yes, I do!  And when I make it, I’ll have it for breakfast, brunch, lunch or I’ve been known to eat it for dinner. That’s the beauty of quiche, it’s very versatile. I’ll often take it to work for lunch.  Add a tossed salad and you’re set!

Obviously you can customize your quiche to satisfy your tastes. You can use a multitude of combinations such as – bacon and cheddar, broccoli and Swiss, tomato, bacon and Swiss, etc. You get the idea. The variations are endless.

Quite frankly, I love the Swiss and ham and I rarely deviate from it. It’s part of the craving, I guess. Try it, you’ll see!

Bon appétit!

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Swiss and Ham Quiche

  • Author: Patti Peterson
  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Total Time: 55 minutes
  • Yield: 1 pie 1x
  • Category: Mains

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Ingredients

  • 6 ounces shredded Swiss cheese
  • 6 ounces ham diced
  • 1 pie crust (9 inch)
  • 3 large eggs
  • 1 cup heavy cream
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • dash cayenne pepper
  • 1/2 teaspoon dry mustard

Instructions

  1. Sprinkle cheese and ham over bottom of pie shell.
  2. In a mixing bowl, beat remaining ingredients together. Pour over cheese and ham in pie shell.
  3. Bake in preheated 375 degree oven for 45 minutes, or until knife inserted in center comes out clean.

Keywords: eggs, cheese, brunch

Breakfast in a Hurry!

 Baked EggsIn a hurry but still want a filling and hot breakfast? Then this is the recipe for you. You just make your grits, as normal, add a bit of cheese and spinach, fill individual custard cups, add your egg and bacon bits and bake until the egg is set.

This can also be served to guests because, as you can see, it’s quite pleasing to the eye.  Add some fruit on the side and perhaps some link sausage, and you’ve satisfied everyone in your home.  Surely this recipe will bring a smile to your family – anytime of the week.

Bon appétit!

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Baked Eggs and Grits

  • Author: Patti Peterson
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 4 servings 1x
  • Category: Beginnings

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Ingredients

  • 3/4 cup instant grits
  • 1 cup fresh spinach
  • 1/4 cup grated cheddar, divided
  • 4 teaspoons bacon bits
  • 4 eggs
  • salt and pepper, to taste

Instructions

  1. Preheat oven to 400 degrees. Spray four 8-ounce ramekins with PAM. Prepare grits according to package directions. Stir in spinach and 2 tablespoons cheddar. Cook until cheddar melts, about 30 seconds.
  2. Divide grits among dishes. Make a well in each, then crack an egg into each well. Top with bacon bits.
  3. Bake on a rimmed baking sheet until whites are set but yolks are still runny, about 20 minutes, rotating sheet halfway through.
  4. To serve, top with remaining 2 tablespoons cheddar and a sprinkle of freshly ground pepper.


Nutrition

  • Serving Size: 1
  • Calories: 180
  • Sugar: 1g
  • Sodium: 323mg
  • Fat: 11g
  • Saturated Fat: 4g
  • Unsaturated Fat: 1g
  • Trans Fat: 4g
  • Carbohydrates: 7g
  • Fiber: 0g
  • Protein: 12g
  • Cholesterol: 261mg

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