Sausage-Hashbrown Breakfast Casserole

When I get into conversation with people about my love of food and cooking, sometimes I’ll get questions about how I learned. Sometimes I get asked for advice as to how to help someone else, who isn’t a huge cooking fan, still become a better one.

I’ll tell y’all like I was told by the cooks I learned from: start with something simple. Something so simple, you would have to go out of your way to mess up.

Once you pull that dish off, practice it a few more times until you get comfortable with it. Maybe even so comfortable you don’t need the recipe itself anymore–you just throw the stuff together and it still turns out, because it’s just that easy. Once you reach that level of comfort, that’s when you can start experimenting and flex a few more of your cooking muscles.

Trust me, they’re under there.  You just gotta work em out a little bit more to see them.

Whether you’re an experienced or a novice cook, everyone needs to have a set of what I like to call ‘Go-To’s’ for the kitchen. Go-Tos are recipes that can be thrown together with minimal ingredients, minimal effort, and a minimal recipe and still turn out a perfectly satisfying meal.

Breakfast Casserole was one of the first simple recipes that I began practicing when I was first learning how to cook. It’s simple, it’s minimal, it’s nearly impossible to mess up. Because the recipe itself is versatile, there’s plenty of room for experimentation and variation in the ingredients. To this day, it’s one of my Go To recipes that I always find myself coming back to when I know I’ve got to cook something for dinner, but don’t feel like putting up much of an effort. Cause that happens, even to me.

A breakfast casserole is basically where you throw all of your favorite omelette fillings together, pour beaten eggs and milk over them, then bake it in the oven until it’s firmed up. All of us love different things in our omelettes, so that’s where the versatility of this recipe comes in. This exact recipe is what I like, but don’t feel as though it’s carved in stone; swap out the individual ingredients to fill it with whatever you prefer to eat in yours.

The most important thing to ensure that breakfast casserole turns out is to make sure you’re using enough eggs and milk to cover all of the solid ingredients in the pan. Too little liquid and the ratio of the bake gets thrown off and it won’t hold together when you cut into it.

That’s really all there is to it, y’all. This one goes into the “You Can’t Screw This Up Category” for sure, so I would recommend trying it out for yourself. It’ll brighten your day–or weekend.

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Sausage Hashbrown Breakfast Casserole

Recipe Adapted from Southern Living

Ingredients

  • 1 lb ground pork sausage (or turkey)
  • 1 lb spicy ground pork sausage (or turkey)
  • 1 medium onion, diced finely
  • 2 bell peppers, finely diced
  • 1 30 oz package of Frozen shredded hashbrowns (I used Trader Joe’s)
  • Salt and pepper, onion powder
  • 1 cup of shredded cheese  of your choice (I think Cheddar or Swiss would work fine for this)
  • 12 large eggs
  • 2 cups milk

 

Directions

Preheat oven to 350 degrees Fahrenheit. Grease an 11 x 13 baking dish.

Brown the sausage in a large greased skillet, until no longer pink. Drain and set aside in a bowl, but save about 1/3 cup of the sausage grease.

Pour a few tablespoons of the reserved sausage grease back into the skillet, then saute the onions and peppers in it until they are softened and have a bit of color to them. When they’re done, remove them to the bowl with the sausage crumbled and stir together. Set aside.

Prepare the hashbrowns according to the package instructions, using the remaining reserved sausage grease to cook the hashbrowns in, seasoning them generously with salt and pepper. When the hashbrowns are finished, stir them together with the sausage and veggies.

In a large bowl combine the eggs, milk, using a large whisk to stir until the yolks are all broken up. Season the mixture generously with salt, pepper and onion powder.

Spread the meat and veggie mixture into the bottom of the baking dish. Pour the egg mixture over the top, using a spatula to make sure the filling is coated and mixed in thoroughly with the eggs.

Place the baking dish on a sheet pan, then bake on the middle rack of the oven for 40-45 minutes, or until puffed/firmed up and the center is clean when pierced with a butter knife. In the last 15 or so minutes of cooking, sprinkle the cheese on top and move the baking dish up one row in the oven to help it brown more on top.

Sharing at Fiesta Friday #287, co-hosted this week by Jhuls @ The Not So Creative Cook and Rita @ Parsi Cuisine.

 

Browned Butter Vanilla Biscuits

I think I’m starting to develop a problem. I cannot stop making and finding uses for browned butter. Literally cannot do it. I’m addicted.

The way things are going, I think I’m going to have to add a completely separate category to the Recipe Index JUST for browned butter recipes.

If you’re new here, then there are probably two things that you should know for the purposes of this post: first, browned butter is a sauce. Butter gets melted over low-medium heat until it separates into butterfat and milk solids. The solids sink to the bottom of the pan and toast over the heat until golden brown; that is browned butter. It is one of the greatest culinary inventions, ever.

Second, I have been experimenting with it on and off on this blog for the past two and half years on this blog. Take practically any baking recipe you want that uses butter, and you can substitute the regular stuff for browned butter to kick up the flavor and taste 1000 notches. It works. Believe me, I’m on a personal mission to test and keep retesting the theory in as many different uses as I can and haven’t been disappointed yet.

Butter is truly the essence of a good biscuit. The quality of the butter, but more importantly, how you handle it, can literally be the difference between success or failure. I learned that lesson the hard way. I’ve also been pretty transparent on here about my journey with learning how to bake good biscuits and finally reaching a place where I felt confident in my abilities. I have a tried and true method that I know works. I don’t like messing with it.

But, because I had seen the wonders that browned butter had done for so many other recipes I’m comfortable with–and how it had actually improved them– I decided to make an exception and depart from my normal routine of biscuit making just enough to swap out regular butter for browned.

Spoiler alert, it went marvelously.

So what did I do differently?

Well, obviously there was an added step of browning the butter before doing anything else. If you’ve seen or used any of my previous biscuit recipes, you’ll know that I insist upon freezing butter for biscuits as well. So that kinda created 2 additional steps: making the browned butter, then placing it in the freezer to give it enough time to completely harden to be cold enough to use in the dough.

The second change I made was to use self rising flour rather than all purpose. This was a change that I had actually been meaning to test out for a while. Self rising flour is flour that already has leavening agents (baking powder and salt) sifted into it. I wanted to see if making the swap would result in a higher biscuit rise. After making those adjustments, I pretty much kept things the same.

I’m sitting here trying to adequately describe what that first bite was like. I’m really trying, y’all. But honestly, words just don’t do it justice. The depth of flavor that browning the butter gives to the biscuit is unbelievable. They taste like…warmth. Not the temperature. The flavor. Rich, golden, savory warmth. The texture is flakey and soft.

They make me want to dance. I really can’t be much more clear about it than that.

If you don’t bake with browned butter, please change that. Please.

Browned Butter Spice Cake

Browned Butter Spritz Cookies

Browned Butter Banana Bread

Browned Butter Chocolate Chip Cookies

Browned Butter Vanilla Biscuits

Recipe Adapted from Taste of the South

Ingredients

  • 1 cup unsalted butter, cut into cubes
  • 3 cups self rising flour
  • 1 1/2 teaspoons baking powder
  • 1/4 cup firmly packed brown sugar (light or dark, doesn’t matter)
  • 1 cup buttermilk (plus more if needed)
  • 2 teaspoons of vanilla extract or vanilla bean paste

 

Directions

Melt the butter over medium heat in a 2 quart saucepan. Let it cook and watch it closely until 3-5 minutes until the butter begins to foam, forms a golden brown color and browned bits form on the bottom. (It will have a sweet, nutty smell). Immediately remove it from the heat. Allow to cool for about 10 minutes, then place butter in a small bowl, and freeze until solid, about 2 hours.

In a large bowl combine the flour, baking powder, and brown sugar and stir together with a fork.

Tap the small bowl of butter on the counter to shake it out (it should be in one large block) Use the large holes on a box grater to grate the butter directly into the dry ingredients. Stir with a fork.

Make a well in the center of the dry ingredients and pour in the buttermilk with the vanilla.

Use a large fork and a large rubber spatula to stir the mixture together. If it seems a little dry you may add additional buttermilk until it forms a shaggy dough.

Sprinkle a pastry mat, wooden cutting board or a clean smooth countertop with flour. Turn the dough out onto the surface and pat a few times with your hands until it loosely holds together. (Don’t knead it too much or the warmth in your palms will melt the butter and cause the biscuits to be tough.)

Use a bench scraper or a large sharp knife to divide the dough in half. Roughly shape each half into a square. Stack one of the halves on top of the other and use a rolling pin to roll it together into one mass. Repeat this process two to three more times before patting it into one final rectangle. (This is a process of layering so that the biscuits will bake flaky).

Wrap the dough in plastic wrap and refrigerate for at least 2 hours and up to overnight.

Preheat oven to 425°. Line a baking sheet with parchment paper. Place a shallow pan of water on the bottom rack of the oven.

Sprinkle your work surface with flour and unwrap the biscuit dough out onto it. Use a bench scraper or very sharp knife to trim the edges of the rectangle. Use a square cookie cutter, or a knife to cut the remaining dough into squares, about 2″ each.

Remove the cut biscuits to the baking sheet you’ve lined with parchment paper, placing them rather close to each other (it will help them rise higher). Freeze until cold, about 15 minutes.

Bake until golden brown, 12 to 15 minutes.

Sharing at Fiesta Friday #280, cohosted this week by Ai @ Ai Made It For You and Angie@FiestaFriday.

Cranberry Orange Cream Scones

Sometimes I feel like I could be doing this whole ‘food blogger’ thing so much better than I am.

Looking back at where I’ve started, it goes without saying that I’ve stepped my game up on the photography end. Those first few posts were downright cringeworthy (And no, do not go back to look at them. I beg of you.)

But when it comes to the social media engagement part of this food blog gig…meh. I’m slacking off on that end, and I know it.

I only post new recipes once a week. That’s pretty sparse in comparison to the normal grind of food blogging. And even if it were the norm to post new recipes once a week, I still don’t do anything throughout the week in the meantime between time. I don’t do flashback posts on the FB page. I don’t ask questions, or post tips for cooking or baking. I don’t do that whole What I Ate/Am Eating for Lunch and/or Dinner thing (which I think is weird anyway, no offense to those of you who do participate)

I very much stay in my lane. I make my tiny little blog post on Fridays, I link it up to Fiesta Friday, then to a few other social media outlets (Pinterest, FB, Twitter & Instagram), and then I go about my business.

I wish I could promise y’all that I’m gonna “do better” and start posting more recipes, much more often. But that would feel slightly disingenuous. I’ve been doing the one-post-a-week routine for several years now and it’s one that works for me. Most of the time, it keeps me from feeling pressured or stressed about constantly putting out new content. The minute food blogging starts feeling stressful is the minute I’ll stop doing it. My posting schedule works for me; if it ain’t broke, why try to fix it?

There is one thing that I admit would be worth the effort for me to do more of on here. I want to be better about showing the actual process of the recipes, step by step. If you’re not experienced (especially with baking) sometimes written instructions fall a little short, even if they’re as detailed as I try to make mine. It’s not practical for me to keep my pricey shooting camera around while I have stuff out and messy in the kitchen ( as I definitely can’t afford to fix it should the worst happen). But I have recently been trying to make better use of my phone for those purposes.

If you guys check out my Instagram profile page, you’ll see where I’ve saved past Stories I’ve made into permanent Highlights. These Highlights are pretty much step by step instructions of particular recipes, DIY ingredients and special techniques that I use while baking. So far I’ve covered things like DIY Candied Ginger & Ginger Syrup, Perfect Pancakes and Roasted Garlic. Today’s recipe happens to be the subject of my latest Highlight. So if you’re interested in seeing the ‘play by play’, you should go ahead and check out the Highlight, then come right back here to read the recipe itself.

So far as the actual process goes, I’ll let the Highlight do most of the work, but I will say here that the heavy cream is what makes ALL the difference with these scones. The more that I make scones and biscuits, the more I’m starting to appreciate the differences between them, as sometimes I think the lines get blurred.  A good rule of thumb would be to use heavy cream for scones, and buttermilk for biscuits. The heavy cream produces a ‘cakier’ crumb, while the buttermilk will contribute more to a flaky, layered one.

 

These scones are my new favorite. Try them and you’ll understand why.

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Cranberry Orange Cream Scones

Recipe Adapted from TeaTime Magazine

Ingredients

  • 4 cups all purpose flour
  • 4 tablespoons sugar, plus more for sprinkling
  • 5 teaspoons baking powder
  • 1 teaspoon salt
  • The zest of 1 large orange
  • 8 tablespoons unsalted butter, frozen
  • 2 cups (plus more if needed) cold heavy whipping cream
  • 1 1/2 cups dried cranberries

 

Directions

Combine the flour, sugar, salt, baking powder, orange zest and cranberries together in a bowl and stir together with a fork.

Use the large holes on a box grater to grate the butter directly into the dry ingredients.

Make a well in the center.  Pour in the heavy cream. Use a large fork and a large rubber spatula to stir the mixture together. If it seems a little dry you may add additional heavy cream until it forms a shaggy dough.

Sprinkle a pastry mat, wooden cutting board or wax paper with flour. Turn the dough out onto the surface and pat a few times with your hands until it loosely holds together. (Don’t knead it too much or the warmth in your palms will melt the butter and cause the scones to be tough.)

Pat and roll the dough into a rectangle. Take the two opposite ends and fold them together like a business letter into thirds. Flip it upside down & roll it into another rectangle, sprinkling the surface with flour if it gets too sticky. Repeat the folding process two to three more times before patting it into one final rectangle.

Wrap the rectangle in plastic wrap and refrigerate overnight.

Preheat oven to 375 degrees Fahrenheit. Place a shallow pan of water on the bottom rack of the oven.

Sprinkle your work surface with flour and unwrap the scone dough out onto it. Use a bench scraper or very sharp knife to trim the edges of the rectangle. Cut the remaining dough into squares, about 2″ each.

Remove the cut scones to a baking sheet you’ve lined with parchment paper, rather close to each other (it will help them rise higher). Sprinkle the tops with white sugar. Place the pan of scones in the freezer for 30 minutes, uncovered.

Bake until scones are golden brown, 20-25 minutes.

Strawberry Cream Biscuits and Strawberry Sauce

It’s Good Friday-Easter weekend already. That’s wild. This year is flying by.

I hope that everyone who celebrates a holiday of some kind, whether it’s a religious one or not, gets to enjoy some good food as apart of it. It’s kind of become a tradition for me to cook a nice Brunch-Brinner for our house.

I’ve actually been holding this post back for a while. I baked it right at the end of the summer, just before strawberries were finna go out of season. I made a judgment call to keep it in the Drafts folder all throughout the autumn and the long winter because I felt like it would be counterproductive and awkward to share a recipe with produce that would probably be out of season.

Now that April is winding down and the weather is starting to warm up, hopefully strawberries are starting to become more readily (and affordably) available wherever you are. If so, then I highly, HIGHLY recommend that you get into this recipe. It has two components and strawberries are all up in both.

You can incorporate just about any mix in that you want into a biscuit dough, including strawberries. However, they are very wet, especially when sliced. This can make assembling the dough somewhat messier than it may be normally, so in order to nix that issue, I froze the sliced strawberries ahead of time so that when they’re mixed into the biscuit dough, the juices wouldn’t gush out and make the dummy gummy. Don’t worry; when the biscuits bake the berries will thaw out perfectly.

Now, listen. About the strawberry sauce. Let me talk to you about this strawberry SAUCE. It’s tart. It’s slightly sweet. It’s smooth. It’s sublime, and I want it for everything. My biscuits. My pound cake. My ice cream. My toast. All of the things.

This dish is a taste of pure spring, and I think that all of you deserve to take a bite for this Easter weekend. So get to it.

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Strawberry Cream Biscuits and Strawberry Sauce

Recipe Adapted from Better Home & Gardens

Ingredients

For Biscuits

  • 2 cups flour
  • 4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 4 tablespoons butter, frozen
  • 1 cup fresh strawberries, hulled and diced
  • 1 1/2 cups heavy cream, or more as needed, chilled

For Strawberry Sauce

  • 2 cups fresh strawberries
  • 1/3 cups sugar
  • 2 tablespoons water
  • 1 teaspoon vanilla extract

Directions

Spread the strawberries out in a single layer on a baking sheet that you line with parchment paper or aluminum foil. Place the sheet pan in the freezer for 60 minutes, until they are very firm.

In a large bowl, combine the flour, baking powder, baking soda, and salt with a fork. Use the large holes on a box grater to grate butter directly into the frozen ingredients and stir to combine. Add the strawberries and stir together until strawberries are coated in the flour.

Make a well in the center of the bowl and pour in the heavy cream, stirring together with a fork until just moistened. If it seems a little dry you can add more heavy cream until it comes together.

Sprinkle a pastry mat, wooden cutting board or wax paper with flour. Turn the dough out onto the surface and pat a few times with your hands until it loosely holds together. (Don’t knead it too much or the warmth in your palms will melt the butter and cause the biscuits to be tough.)  Pat and roll the dough into a rectangle. Take the two opposite ends and fold them together like a business letter into thirds. Flip it upside down and pat & roll it into another rectangle, sprinkling the surface with flour if it gets too sticky. Repeat the folding process two to three more times before patting it into one final rectangle, about 7-8 inches and 1 inch thick. Wrap in plastic wrap and refrigerate for at least 2 hours.

Preheat oven to 425°. Place a shallow pan of water on the bottom rack of the oven.

Place dough on a parchment-lined baking sheet.

Use a bench scraper or very sharp knife to trim the edges of the rectangle. Using a floured pizza cutter or knife, cut 12 to 16 squares in dough, leaving biscuits intact. Place the sheet pan in the freezer for 20 minutes. Bake in the upper half of the oven for 17-20 minutes. Serve warm with the Strawberry Sauce.

For Strawberry Sauce:  In a medium saucepan combine the strawberries, sugar, and water. Bring to simmering; cook and stir until strawberries pop and sauce has thickened. Remove from heat, then stir in the vanilla. Serve warm or at room temperature.

Sharing at Fiesta Friday #272, cohosted this week by Antonia @ Zoale.com and Angie @ Fiesta Friday.

Cranberry Orange Rolls

Tell me some of the traditions you or your family had when you grew up. How about some of the traditions that you have now?

I think that my love for Christmas started because of all the traditions that we had while I was growing up. I enjoyed those traditions and the way that they made me feel, and it created this huge nostalgia for the holidays that lasts to this day.

In elementary school, I remember the traditions that happened on the last day before our Winter Break. Classes ended early and for the latter half of the day, the school would turn into a ‘holiday carnival’ of sorts. Each classroom would turn into a fun activity for us to do until was time to go home. One room had games, one room had holiday movies playing on a television, one room was for making Christmas ornaments, another was for decorating Christmas cookies, and so on.

My mom and my sisters and I had a tradition of driving around the neighborhood on Christmas Eve night and looking at other house’s lights and decorations that they put up.

Now that I’m grown I have several holiday traditions of my own. We try to put up our Christmas tree within the first couple of weeks of November, which is also when I dust off my holiday playlist. There is a list of holiday movies that we watch all throughout the month of December. And of course, I do the 12 Days of Christmas here on the blog.

I’ve heard about a lot of families that have a tradition of eating cinnamon rolls on Christmas morning. We don’t, but it’s a holiday tradition that I can definitely get behind.

My sister doesn’t like cinnamon rolls (insert eyeroll emoji), so whenever I get the craving for breakfast rolls, I have to get a bit creative and make something that she’ll like. These Honey Sausage Rolls were a hit. These Orange Rolls were a HUGE hit.

And then came today’s rolls.

I don’t know who it was who first came up with the flavor combination of cranberry and citrus, but whoever they are, they were a genius who truly gave us a Christmas miracle. It has truly never, EVER let me down. These were so delicious. Where do I even begin?

The dough itself is flavored with vanilla, orange zest and juice. The powdered milk and instant potato flakes are there to improve the overall texture of the finished product–it gives the rolls a chewy, but light richness.

The filling is both tart and slightly sweet thanks to the combination of cranberry and orange juice. I think it gives a great, fresh balance of flavor to the icing that gets slathered on top of the rolls while they’re still warm.

As you can see, this recipe makes a modest sized bunch. If you’re baking for a crowd, you may want to consider doubling it. You may want to consider doubling it even if you’re not baking for a crowd. I wish that I had.

We’re over halfway through the 12 Days of Christmas already! Check out the other posted recipes if you haven’t already:

DAY 1: VANILLA RED PINWHEELS

DAY 2: CHRISTMAS ELF BITES

DAY 3: THREE FRENCH HEN PIES

DAY 4: CRANBERRY BUCKLE

DAY 5: GINGERBREAD MARSHMALLOWS

DAY 6: HOLIDAY SPICE S’MORES

DAY 7: CRANBERRY ORANGE ROLLS

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Cranberry Orange Rolls

Recipe Adapted from King Arthur Flour

Ingredients

  • 2/3 cup warm water
  • 1 tablespoon fresh orange zest
  • 1/4 cup orange juice
  • 2 cups all purpose flour
  • 1/4 cup (4 tablespoons) softened unsalted butter
  • 1 teaspoon vanilla extract
  • 2 teaspoons active dry yeast
  • 2 tablespoons sugar
  • 3/4 teaspoon salt
  • 1/4 cup dry powdered milk
  • 1/4 cup potato flour, or dry instant mashed potato flakes
  • 1 egg, beaten

For Filling

  • 1/4 cup orange juice
  • 1/3 cup light brown sugar, packed
  • 1 cup fresh or frozen cranberries
  • 1/2 cup dried cranberries
  • pinch of salt
  • 1 tablespoon melted butter

*A heaping 3/4 cup of leftover cranberry sauce will work in lieu of the filling as well. This is my go-to favorite recipe.

For Icing

  • About 1 1/2 cups powdered
  • A few tablespoons orange juice

Directions

Lightly spray an 8 or 9 inch square baking dish or cake pan with non-stick cooking spray; set aside.

In a small bowl, pour the water, sprinkle the yeast on top. Sprinkle the sugar on top of that. Allow to sit for ten minutes, until proofed and frothy. In a medium size bowl combine the flour with the dry milk and potato flour and stir with a fork. Set aside.

In the bowl of a standing mixer, pour the proofed yeast, the orange zest and juice, the butter, vanilla extract and salt. Use the paddle attachment to stir together. Switch to the dough hook and add the dry ingredients in increments. When the dough starts to gather around the hook, remove from the bowl, turn out onto a clean work surface, and use your hands to knead the dough for about 10 minutes, adding more flour if need be until a smooth dough is formed. (The dough should spring back when you press your finger into it.)

Grease the inside of the mixing bowl, place the dough inside. Cover with plastic wrap, then a damp kitchen towel and allow to rise until doubled in a warm place, about 65 minutes.

To make the filling: Combine all of the filling ingredients except the melted butter in a small, heavy saucepan. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for about 15 minutes, stirring occasionally, until thickened. Remove from the heat, and stir in the melted butter. Set aside to cool.

Turn the dough out onto a clean work surface that you’ve sprinkled with flour and gently deflate. Roll/pat it into a 16 x 12 rectangle.

Spread the filling out onto the dough. Roll up into a log tightly, pinching the seams closed to seal. Cut the log into 9 slices. and place the slices into your prepared baking dish. Cover with plastic wrap and your damp kitchen cloth. Allow to proof for an additional 45 minutes until doubled in size.

Preheat oven to 375 degrees F. Brush the proofed rolls with the beaten egg. Bake until golden brown in the center (an instant read thermometer should read 195-200F), 35-40 minutes. Cover with foil if they’re browning too quickly.

To make the icing, combine the powdered sugar with just enough OJ to make a smooth glaze. After the rolls have cooled for about 7-8 minutes, Spread the icing over the rolls while they are still warm so that the icing can seep into the crevices of the rolls. Keep any leftovers in a sealed plastic container in the fridge.

I’ll be sharing these at this week’s Fiesta Friday #254, co-hosted this week by Antonia @ Zoale.com and Kat @ Kat’s 9 Lives.

Breakfast Slab Pie

I seriously cannot believe that we are making our way through November already. 2018 is almost over. We’ve already started getting ingredients for Thanksgiving, which I’m always excited for, but it definitely doesn’t feel like it’s going to be happening in a matter of weeks. From there, things REALLY get busy round here, what with the 12 Days of Christmas baking series–I started making my list of this year’s recipes earlier today and I’m already excited to get started on that, so stay tuned.

We still have brinner at least once a week in our house, but it’s been a while since I posted a new recipe for breakfast on the blog. I wanted to change that and so this past week, I decided to go ahead and make something new for our brinner.

Slab pie is one of those things that I really enjoy baking–more so than a lot of other things that I like. It makes a whole lot of pie for a crowd, with a comparatively low amount of labor. Up until now, I’ve only made sweet fruit dessert slab pies and although they’ve been fabulous I have been curious about what it would look like if I took it to the savory side.

The method for making the pie crust is my normal method of grating frozen butter into the dry ingredients. It might seem ‘extra’ to go to the effort of buying a box grater if you don’t already have one, but I will say it again and again until I’m blue in the face: frozen butter & a box grater will change your pie crust making life. It will also transform the way you make biscuits and scones. If you don’t know, now you know.

I think one of the best things about this recipe is how versatile the filling can be. I’ve provided a recipe below of what I used for our slab pie, but with breakfast foods in general, the possibilities are endless. It’s no different here. If you don’t like sausage as a protein, use ham. Or mushrooms. Or chorizo. If you don’t like green bell peppers, use red or yellow. If you don’t like spinach, use potatoes. Do what you heart (or tastebuds) tell you to do.

Be careful when you pour the beaten eggs on top; make sure it’s mixed into the filling well so that it doesn’t spill over too much into the crust. Use your fingers to try and make sure the crust is pinched together tight at the corners of the pie especially. Also, bake the slab pie on the lower rack of the oven to make sure you get the golden brown, flakey crust results that you see in the pictures–the closer it is to the heat, the faster it will cook on the bottom.

Have a good weekend, guys!

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Breakfast Slab Pie

Adapted from King Arthur Flour

Ingredients

Crust

  • 4 cups all purpose flour
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 24 tablespoons (1 1/2 cups) cold unsalted butter, frozen
  • 3/4 cup cold water, plus more if needed

For Filling

  • 2 lbs of roll breakfast sausage (pork or turkey, doesn’t matter), browned and drained
  • 8 oz frozen spinach, thawed and drained thoroughly
  • 2 green bell peppers, diced
  • 1 large sweet onion, diced
  • 12 eggs, (plus one for the egg wash)
  • salt and pepper

Directions

For Crust: In a medium sized bowl, combine the flour with the salt and pepper. Use the large holes on a box grater to grate the cold butter directly into the dry ingredients. Stir together with a fork. Make a well in the center, then pour in the water. Stir together with a fork and spatula until it forms a craggy mass. Turn it out onto a floured surface and knead it two to three times, just until it comes together. Wrap in plastic wrap and refrigerate overnight.

Preheat the oven to 375 degrees Fahrenheit. Grease a 17 x 11 baking sheet and set aside.

Place the crumbled, browned sausage in a large bowl. In a large skillet, saute the onions, then the bell peppers until they are softened and translucent, about 7-10 minutes each. When finished, add to the bowl of sausage. Mix in the drained spinach. Stir together until evenly combined.

Divide the pie crust in two, making one portion slightly bigger than the other. On a floured surface, roll out the larger portion into a 17 x 11 rectangle. Use your rolling pin to help transfer it to the greased baking sheet, using your knuckles to press the crust into the corners; try to make sure there’s some overhang over the sides of the pan.

Spoon the sausage filling into the crust, smoothing over the top with a spatula. (You may have some leftover; place it in an egg scramble at a later use) Place in the refrigerator. Meanwhile, beat 12 the eggs together, then season generously with salt and pepper. Remove the filled pie from the refrigerator. Carefully pour the beaten egg mixture over the filling, using a fork to help it seep in evenly. Roll out the second piece of pie crust into a rectangle. Drape it over the filling, and crimp the edges to seal the pie.

Use a sharp knife to create 2 steam vents in the center (not too big though, or the eggs may leak out). Beat the remaining egg in a small bowl with some water, then use a pastry brush to brush it over the top crust.

Bake the pie on the lower rack of the oven until the crust is golden and the filling is set, 55-60 minutes. Remove from the oven and allow to cool about 10 minutes before slicing into squares serve.

Sharing at the Fiesta Friday #249, co-hosted this week by Diann @ Of Goats and Greens and Jenny @ Apply To Face Blog.

 

Cornmeal Biscuits and Honey Butter

 

Hi, y’all. Sorry that it’s been a bit quiet around here for a while. I had company visiting and didn’t get around to getting up last week’s post. But things should be getting back to normal and on schedule now. I’ve got some recipes coming that I’m really excited to share in the coming week’s and today’s is one of them, so let’s just jump right into it.

Surprise!

Yet another biscuit post. You excited yet? You should be. Biscuits alone are exciting to me, but these especially since they feature one of my favorite ingredients to both bake and cook with: cornmeal.

I’ve said before that I have a mild obsession with cornmeal and the proof is in the amount of baked goods I’ve shared already on the blog. Take your pick, really. Cornbread. Yeast bread. Scones. Crackers. Some of it’s savory, some of it sweet. It’s a versatile ingredient and if you’re not familiar with it, allow me to strongly recommend you try to incorporate it into your baking routine. I think there are very few things that can’t be improved with a bit of cornmeal added to them.

I’ve shared a recipe for cornmeal biscuits on the blog before, but that one was also flavored with ginger and Chinese Five Spice to pair with some fried chicken that I also flavored with five spice. This time around, I decided to go with more ordinary, traditional flavors that would produce a biscuit that could go with any kind of meal.

So what’s the role that cornmeal plays in a biscuit? I’ve found that cornmeal (yellow cornmeal, that is) does two things to a biscuit: first it’s going to provide a contrast of texture that wouldn’t necessarily be in a biscuit made with just white flour. Don’t worry: it’s not at all going to be tough, but yellow cornmeal will make it slightly more grainy and chewy. Sounds weird, but I promise it’s marvelous. Second, yellow cornmeal has a natural savory flavor of its own. In the case of these biscuits, the cornmeal helps to further bring out the flavors of the salt and pepper in the dough.

Although these biscuits do lean on the savory side, I paired them with a smooth, honey butter spread that comes together in seconds. The butter brings a great balance between the savory & sweet of these biscuits as a dish and honestly, I could eat them all on their own without even needing to add them to a meal. If you try them yourself some time, you’ll understand why. Have a good week, everyone.

Sharing at this week’s Fiesta Friday #241, co-hosted this week by Zeba @ Food For The Soul and Debanita @ Canvassed Recipes.

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Cornmeal Biscuits and Honey Butter

Recipe Adapted from Country Living

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Ingredients

For Biscuits

  • 3 1/4 cups cake flour, spooned and level
  • 3/4 cup yellow cornmeal
  • 4 teaspoons baking powder
  • 1 1/2 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon baking soda
  • 3/4 cup frozen butter
  • 1 1/2 cups buttermilk

For Honey Butter

  • 3/4 cup butter, softened
  • 1/4 cup honey

Directions

Preheat oven to 450 degrees Fahrenheit. Place a shallow pan of water on the bottom rack of the oven.

In a large bowl, combine the flour, cornmeal, baking powder, baking soda, salt, and pepper.

Using the large holes on a box grater, grate the butter into the dry ingredients and stir a few times to combine. Make a well in the center of the bowl.

Pour the buttermilk into the well and use a large rubber spatula to stir the mixture together. If it seems a little dry you may add additional buttermilk until it forms a shaggy dough.Sprinkle a pastry mat, wooden cutting board or wax paper with flour. Turn the dough out onto the surface and pat a few times with your hands until it loosely holds together. (Don’t knead it too much or the warmth in your palms will melt the butter and cause the biscuits to be tough.)

Pat and roll the dough into a rectangle. Take the two opposite ends and fold them together like a business letter into thirds. Flip it upside down and pat & roll it into another rectangle, sprinkling the surface with flour if it gets too sticky. Repeat the folding process two to three more times before patting it into one final rectangle.

Use a bench scraper or very sharp knife to trim the edges of the rectangle. Use a 2 1/2-inch round cutter to cut biscuits, pressing and rolling the scraps together to make more biscuits two additional times. Discard the rest of the dough.  Place biscuits, slightly touching, on a baking sheet lined with parchment paper. Chill 15 minutes in the freezer.

Bake until golden brown, 15 to 20 minutes. (You may have to cover the biscuits with foil if they begin to brown too quickly.

For the Honey Butter: Use a fork to briskly stir the honey into the butter until it’s smooth. Store in the fridge.