All you can want for breakfast in one tiny little bowl. And did I mention how easy it is?
MM wanted something savory for breakfast... I wanted to bake something. So we met in the middle and Breakfast in a Bowl was born.
Breakfast in a Bowl
Oven: 350 Bake Time: 20 minutes
Makes breakfast for 2
4 eggs, scrambled (2 whole eggs and 2 egg whites)
2 TBS milk
salt and pepper
2 biscuits (not baked), cut into pieces* recipe to follow
1/4 cup shredded cheddar cheese
4 pieces of bacon, cooked and crumbled
I made my own biscuit dough using an adaptation of Ree's Buttermilk Biscuit recipe from her cookbook The Pioneer Woman Cooks, but to make it even easier you could absolutely use the canned biscuits. This recipe makes about 8-10 biscuits and you'll only need 2, but lucky for you biscuits freeze well.
Spray 2 small oven-proof bowls with cooking spray.
Place half of biscuit pieces into bottom of each bowl and sprinkle with some of the bacon.
Pour egg mixture over bacon and biscuit pieces.
Place remaining biscuit pieces in bowl and sprinkle with remaining bacon and cheese.
Breakfast is served.
Whole Wheat Buttermilk Biscuits
Adapted from The Pioneer Woman Cooks
1 cup AP flour
1 cup white whole wheat flour
1 1/2 tsp baking soda
3/4 tsp baking powder
2 1/2 TBS crisco
2 1/2 TBS cold butter, cut into pieces
1/2 cup + 2 TBS buttermilk
Whisk flours, baking soda and baking powder in a large bowl.
Cut in crisco and butter, using two knives or forks. Mix until butter and shortening is incorporated and consistency resembles coarse sand.
Using a wooden spoon, mix in buttermilk until dough starts to come together and is slightly sticky.
Turn out dough onto lightly floured surface and roll out about 1/2 an inch thick.
Cut biscuits with round cookie cutter.
Reserve 2 biscuits for breakfast bowl.
Place rest of biscuits into airtight container and transfer to freezer.
When baking biscuits, preheat oven to 350 and bake for 10-15 minutes or until biscuits are golden.