Thursday, January 19, 2012

The Smorgasbord Breakfast Biscuit

I can't be the only one who wakes up craving a hot diner breakfast: scrambled eggs with cheese, an english muffin, bacon/ham/sausage, and some hashbrowns. While it's definitely delicious it's not condensed into a serving size nor is it portable for a work day when I need to eat on the go. My solution? The Smorgasbord Breakfast Biscuit! Not only is it delicious but it is freezable and will last 3 days without a problem in the fridge, meaning I can have a "homemade" breakfast when I'm running late.

You can throw in practically anything you would want for breakfast (just cook it first) and voila! You're full.

  • Bisquick (just add water variety. I use the Garlic Cheddar package for a savory option)
  • Water, however much your bisquick needs (mine was 1/2 cup) + an extra 1/4 cup
  • 3-5 slices of bacon
  • 3-5 Sausage links
  • 1 slice of canadian bacon or pork roll OR 5 slices of sandwich meat ham
  • 1/4 cup of shredded or cubed cheese (cheddar, mozzarella, swiss, etc)
  • 1 english muffin, cubed
  • 3 eggs, scrambled
  • 1 handful (about 15) tater tots, cooked, cooled and crumbled
  • Optional: Onions, brocolli, spinach, roasted red peppers, etc.

  1. Preheat oven to temperature stated on the Bisquick package
  2. Cook meats together in a saute pan (chop the bacon first for it to cook faster). Brown them to get the best flavor and make sure to cook the sausage thoroughly. This would be a good time to add any vegetables if you are using them. When done, pour on a paper towel to cool.
  3. Scramble the eggs in the same pan used above. Take care to scramble the eggs so there are some big chunks. Cook until just done (do not overcook as they will continue to cook while the biscuits are baking), when you have reached this point, turn the stovetop off.
  4. Chop the meat and english muffin into bite size chunks.
  5. Pour Bisquick mix into a large mixing bowl and add the meat mixture, english muffin, crumbled tater tots and scrambled eggs.
  6. Add the water and gently fold the ingredients together until combined
  7. Stir in the shredded cheese
  8. Grease a cookie pan or muffin tin with spray and spoon on heaping mounds of the biscuit mixture
  9. Bake for 8-11 minutes until cooked through
  10. While best enjoyed warm, can also be eaten chilled.
For those of you who crave sweet in the morning: rather than bisquick use your favorite base for bread pudding or French toast and definitely don't use any vegetables.

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xo Jess

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