Breakfast Burger Pie {Recipe}

In my never-ending quest to find foods that agree with my picky, pre-pot-of-coffee, morning palate, I have come up with what I and a goodly lot of others consider another winner for the breakfast-is-hard category of my foodie repertoire.

It’s all of the best bits of a breakfast burger but, hanks to the magic of Bisquick, not only does this go together in two shakes of a lamb’s tail. It’s also great for making use of odds and ends of things that might be lingering in the fridge AND gives a bod a good hit of eggy protein without tasting or feeling overly eggy, which is a big deal if you’ve a strange relationships with eggs as I and a handful of folks I feed do.

I’ve actually made this more often with imitation crab meat (like in the krab melts) than with more regular breakfasty fare because that’s what I like and more often as mini-loaves than as a pie because they’re easier to pack up and toss into the freezer for future breakfasts and because mini-loves are hella cute.

See? So cute.

I whipped up a bacony-peppery pie for Christmas breakfast and actually took proper notes so I could share the recipe, though the sky is the limit when it comes to what one might put in one’s breakfast burger pie (or loaves). So feel free to play around with things like mushrooms and spinach and different cheeses or none at all.

This recipe makes 1 9″ pie or 8 mini-loaves.

What you need:

  • ~ 375 grams of cooked bacon, roughly chopped
  • 5 scallions, finely chopped
  • 1 red pepper, finely chopped
  • 1/2 cup of flat-leaf parsley, finely chopped
  • 2 teaspoons of dried dill
  • 1 cup of medium cheddar cheese
  •  a pinch each of salt, pepper and nutmeg
  • 1 cup milk
  • 1 cup Bisquick
  • 4 eggs
  • oil/butter/shortening for greasing the pan

What you do:

  1. Preheat oven to 400° and grease your cooking vessel.
  2. Sprinkle the bacon, scallions, pepper, parsley, dill and cheese evenly into the vessel.
  3. Whisk together the eggs, milk, salt, pepper and nutmeg until well-combined, then whisk in the Bisquick and beat until it’s all smooth and lump-free, then pour it over the ingredients in the cooking vessel.
  4. Pop it onto the middle rack of the oven and bake a pie for 35 or until a toothpick inserted comes out clean or muffins/mini-loaves for 25 minutes or until a toothpick inserted comes out clean.
  5. Let rest for 10 minutes before serving.

 

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