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Tuesday, August 16, 2022

Special Sunday Brunch

In my quest to cook through my cookbook collection, I have come across several breakfast/brunch recipes. However, the following recipe would be a great “breakfast for dinner” idea as well. And who doesn’t like breakfast for dinner, right? This recipe has all of the typical breakfast characters…eggs, ham, veggies, biscuits, and cheese! (YUM!) And Sundays are Pizza Day at Rorick’s Ranch, so my recipe for this month is for breakfast or brunch. Special Brunch Bake, from Taste of Home’s Best Ever Casseroles cookbook on pg. 99.

So, while I am not normally a big fan of processed foods, this recipe had some ingredients that could not be avoided. I would much rather make my own biscuits for this (and I may try that in the future), this recipe calls for 2 – 4oz tubes of refrigerated biscuits. I could not find that size, so I did just get one 12oz tube. (I do not recommend the larger Grands biscuits, as they may have difficulty baking through with the other ingredients)

Also, I did substitute real eggs whisked with milk for the egg substitute. A 4oz carton of egg substitute is equal to 4 eggs, so I used a dozen eggs with a 1/4 cup of 2% milk. I also added 1/4 tsp salt to the recipe.

Kent and I gave it a 4 out of 5 stars. Let me know if you make it and what you think! Happy cooking!

SPECIAL BRUNCH BREAK

Makes 12 servings

2 tubes (4oz each) refrigerated buttermilk biscuits *I used 1 tube (12oz)
3 cartons (8oz each) frozen egg substitute, thawed. *I used 1 dozen eggs, whisked with 1/4 cup milk
7oz Canadian bacon, chopped
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1/2 cup chopped fresh mushrooms
1/2 cup finely chopped onion
1/4tsp black pepper
*I also added 1/4tsp salt

Directions
1) Arrange biscuits in the bottom of a 9×13 baking dish
2) Combine all other ingredients and pour directly over the unbaked biscuits, spreading out evenly.
3) Bake, uncovered at 350° for 30-35 minutes or until a knife inserted near the center comes out clean.

Monica Rorick
Monica Rorick was raised in Enid, graduating from EHS in 1988. As a young girl, Monica's love for cooking began and she enjoyed being in the kitchen, cooking alongside her mom, grandmother and great-grandmother when she could. She began baking cakes, her first one for her oldest niece's 1st birthday in the summer of 1993. In 1998, she moved to Reading, PA, where she had the opportunity to work with and learn pastry work from a master pastry chef. Monica moved back to Enid in 2010, starting her own business, The Queen of Cake (and all other sweets), which bloomed into The Pastry Nook bakery & bistro. Retiring from the business in January 2022, Monica now enjoys cooking and baking for her husband and family from her own kitchen and is excited to share some of those recipes with you.

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