Sunday, February 21, 2016

A Month-of-Eggs: Breakfast in Bread

Breakfast in Bread

You’re back! Good to see you. I assume this means that you are enjoying this month’s focus on egg recipes. Me, too! 

As a side note, you know that I write a culinary mystery series (Dinner is Served) with personal chefs Alli and Gina. I am also planning a new bed-and-breakfast culinary mystery series and the title of today’s post and recipe is the title of the first book in that series.

Recently I encountered an interesting article about eggs and their freshness. Kind of shocking, actually, so it’s worth a read.

But we only have fresh eggs, right? Right! You are going to like today’s offering, I can almost guarantee. And, yes, I used prepared refrigerator biscuits. Once in a while, for a treat, eating all those chemicals is really tasty.

Monkey bread is a classic, refrigerator-biscuit morning treat. Gooey and good. This savory version that I came across sounded yummy and good for the crowd of visitors you have.  I tweaked it a bit to share with you. The original BEC Breakfast Bread is here.

I added the onions and tarragon because I wanted to up the savory part, the nutrient value, and the flavor quotient. Tarragon pairs very well with eggs, FYI.

Breakfast in Bread (serves 10)
6 slice of bacon, crispy (I use nitrate- and nitrite-free)
4 large eggs
1 ½ cups milk
1 tablespoon dried tarragon
salt and pepper to taste
3 cans refrigerator biscuits, cut in quarters
1 ½ cups cheddar cheese, shredded
3 green onions
6 slices cheddar cheese (the real thing, not processed cheese)

Preheat oven to 350 degrees. Spray a bundt pan with non-stick cooking spray and set aside.

Cook bacon to crispy and set aside to cool. Crumble when cool enough to handle.

Whisk eggs, milk, tarragon, salt and pepper in a large bowl.

Quarter the biscuit rounds and add to the egg mixture. Put a layer in the bundt pan, add 1/3 of the onions, cheese, and bacon.

Add another layer of biscuits topped with onions, cheese, and bacon. Continue until all biscuits pieces are used.

Pour remaining egg mixture over the top of the biscuits.

Bake 30-35 minutes. The egg will be cooked through when the bread is golden brown. Cool and turn out onto an oven-proof plate.

Top with cheddar cheese slices for topping. Return to oven about 5 minutes or until cheese is melted and looks like a glazed cake.

Serve immediately with a fruit salad.

NOTE: I do one can of biscuits at a time to make one layer. Thus, three layers. For a festive Christmas brunch add 1 tablespoon diced red bell peppers to each round.

Next time I make it, I’ll take out the tarragon and add mild diced chilies with a side of salsa for dipping.

DH’s Rating: 5 Tongues Up   He agreed this would be great breakfast or lunch when we have a bunch of guests. Filling and delicious. “Where’s the salsa?”

BFF’s Rating: “I’ll be serving this at an upcoming family brunch. It’s a savory bread with with yummy goodies to tantalize the tastebuds.” 

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