Biscuits scream brunch to me. Especially when they are warm and fluffy. These steak egg and cheese biscuits are so moist I recommend eating them with a fork!
On Saturday nights I work late so we typically eat something quick and easy. Last night we grilled some onions, colorful peppers and carne asada for fast fajitas. They were delicious and I made sure to save a little for today’s brunch.
While we were in Savannah we went to our favorite breakfast stop, Clary’s Cafe, a few times. They have these giant pillow-like biscuits that honestly do not even need a filling. Pretty much anything you order at Clary’s is going to be delicious. Everything is made fresh with local ingredients. I wanted these biscuits to me made with ingredients that everyone probably already has at home.
I rarely make biscuits without buttermilk, but I really wanted to only use what I had on hand. 2% milk worked perfectly in this recipe. I wanted to get as much texture and flavor as I could by using only a handful of ingredients. I used just a little bit of garlic powder to compliment the steak. I added hashbrowns last minute to have another layer of texture.
Steak Egg And Cheese Biscuits
Recipe Type: Brunch
Author: Kellie Rice
Fluffy biscuits filled with eggs, cheese, carne asada, and hashbrowns
1 1/2 cups of AP flour
1 cup of bread flour
1 tsp of salt
3 1/2 tsps of baking powder
3/4 cup of margarine
1 cup of milk
1 tsp of garlic powder
2 cups of hashbrowns cooked per package instructions
2 slices of sharp cheddar cheese
4 ounces of thinly sliced steak or carne asada cooked through
2 eggs scrambled with salt and pepper
Preheat your oven to 400 degrees
Make sure the margarine is ice cold
In a large bowl mix the flours, baking powder, salt, and garlic
Chop the butter in small pieces and use your hands or a pastry cutter to mix into the dry ingredients
One you combined the butter and it resembles small crumbles add in the milk
Form the dough into a ball and refrigerate for 10 minutes
Roll or pat out on a floured surfaced to about 1 1/2 inches thick
Press down with a biscuit cutter careful not to twist
Bake in a greased pan for 15 minutes or until golden
Slice and fill with the steak, cheese, hashbrowns, and egg
Definitely give these biscuits a try. This is one of the most forgiving recipes I’ve ever made. The thicker the biscuit the better the result in my opinion! Enjoy! Don’t forget to #kelliericecakes if you try the recipe!
It feels so good to be back after two weeks! I have been stock piling recipes during my absence and I’m pretty sure these Brown Sugar Raisin Bagels are the best thing I’ve made in ages!
March was one of the busiest months I’ve had since the holidays. We had a huge joint birthday party for Patrick’s kids. That alone took two weeks planning and 3 days of prep work. I started a new position at work that actually has a better schedule, but it completely threw off the days I usually reserve for pictures. Now I am trying to find ways to use my artificial lights. These gorgeous bagels came to life early one morning so I was able to take advantage of the morning light.
Eventually I will find a way to balance my work and blog, but for today we are just going to dive right into these bagels.
We were grocery shopping a few weeks ago and saw a little tub of brown sugar cream cheese. Now I’m sure I have just been living under a rock, but I had no idea this stuff existed! Here is just a little insight into how my recipes come to be – first ingredient cream cheese. Now what is the best way to savor a spoonful of brown sugar cream cheese? More brown sugar obviously! Next raisins because I wanted a little extra flavor. I wasn’t really sure if I was making a bread or bagels until I got home.
I really wanted a nice crust so I knew it was going to be bagels. These have the perfect chew with a nice crust and more brown sugar crumble. They were pretty much perfect to slather with cream cheese!
Brown Sugar Raisin Bagels (Bread Machine)
Recipe Type: Bagels
Author: Kellie Rice
Chewy bagels with crisp tops and brown sugar crumble.
1 egg room temp
2 tbsp melted unsalted butter
1 packet of active yeast
1/2 tsp salt
2 tbsp honey
1 cup of raisins
2 tbsp brown sugar
3/4 cup of warm whole milk
3 1/2 cups of AP flour (King Arthur is seriously the best!)
1/4 cup of heavy cream
brown sugar to finish
water for boiling and 1 tsp of baking soda
You can definitely make these in a mixer with a dough hook, but I am a perfectionist and I love how my bread machine is slightly warm and allows perfect rising.
In a bread machine (or mixer) pour in the milk, brown sugar, and yeast
Allow to sit for 10 minutes to activate the yeast
Add in the honey, salt, butter and 3 cups of flour
Mix for about 10 minutes and add in the raisins (or follow your machines add in timer)
I use the remaining flour to add into the dough as it mixes
The dough should barely have a stick to it
Cut the dough into 6 or 8 pieces depending on the size you want
I used 6 for large bagels
Roll out then form a circle
Flour lightly and let rest
Boil 6 cups of water and add in the baking soda
Preheat the oven to 400 degrees
Dip each piece of dough into the boiling water for at least 30 seconds (The longer the chewier)
Line on a baking sheet and brush the heavy cream onto each bagel
Top with brown sugar
Bake until golden brown about 20 minutes
Are you drooling yet? These really might be my favorite recipe to date. Brown sugar raisin bagels all the way!
I very rarely eat cereal, but we seem to always have it on hand. Publix had a huge Cinnamon Toast Crunch display and I just couldn’t resist buying a box. I have been toying with the idea of using it in a french toast dish. After I made this Challah bread I knew exactly what I wanted. That is when this Cinnamon Toast Crunch French Toast was born.
Layers of sweet fluffy Challah bread dipped in a cinnamon vanilla batter then covered in Cinnamon Toast Crunch crumbs. Then fried in coconut oil, slathered with Nutella, and drizzled with maple syrup. Seriously what is better???
I do warn you though- this dish is not for the faint of heart. This french toast is perfect for a lazy weekend. I added just a dollop of unsweetened yogurt to cut some of the sweetness. You could also use a lightly sweetened whipped cream.
Cinnamon Toast Crust French Toast
Recipe Type: Breakfast
Sweet Challah bread dipped in a cinnamon vanilla egg batter then covered in Cinnamon Toast Crunch crumbs.
Loaf of Challah bread, preferably one day old sliced 1 inch thick
1 tbsp pure vanilla
1/2 tsp of cinnamon
1/4 cup of milk
1/4 cup of yogurt
2 cups of Cinnamon Toast Crunch crumbs
4 tbsp of Nutella
Syrup and powdered sugar to taste
Heat a skillet to medium heat.
Prepare pan with a tsp of coconut oil.
Mix together the eggs, vanilla, milk, cinnamon, and yogurt.
Dip the bread quickly into the egg batter.
Do not over saturate, you want a thin layer.
Dip into the Cinnamon Toast Crunch crumbs.
Fry on each side until golden brown.
Spread a thin layer of Nutella on each slice.
Sprinkle with powdered sugar.
Drizzle with syrup.
Top with yogurt or whipped cream if desired!
You definitely need to try this recipe at least once in your life! It is an extremely decadent recipe, but if you are up to taking a cheat day this Cinnamon Toast Crunch French Toast is WORTH the calories!
Cinnamon pumpkin is the beginning to any good sentence. If you asked me “what is fall?” I would respond with “cinnamon pumpkin.” These waffles are so light and fluffy. Perfect spicy cinnamon nutmeg with a hint of apple cider and pumpkin. I top pretty much every waffle in my life with fresh whipped cream. It helps balance the sweetness for me.
These waffles are absolutely everything right now! I love all things pumpkin, but in small doses. The pumpkin provides a really good base that lets me use less flour yet pairs really nicely with the cinnamon and nutmeg. I added a splash of apple cider to help lighten them up and I swirled a little pure maple syrup in the batter right before pouring into the waffle maker.
This is the kind of meal I can imagine myself eating late at night in front of the fire when the weather starts to cool down. Is that weird? I know waffles are typically breakfast food, but we rarely eat breakfast in the morning. I usually have enough time for a cup of coffee before I leave the house and Patrick is never hungry until noon-ish. We are big time brunch people. These waffles I actually ate early this morning! Patrick’s kids were up at 7am and usually they only make it 30 minutes before they are whimpering at the door because they are starved. Lucky for them I have been dreaming about this recipe for weeks and I knew exactly what I was going to make!
Cinnamon Pumpkin Waffles With Buttery Apple Cider Syrup
Recipe Type: Breakfast, Brunch
Serves: 4 large waffles
Cinnamon pumpkin waffles with a buttery apple cider syrup.
For the waffles
2/3 cup of organic pumpkin
1 cup of whole milk
2 tbsp melted butter
2 tbsp pure maple syrup
2 tbsp apple cider
1/4 cup of brown sugar
1 tsp cinnamon
1 tsp nutmeg
1/4 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
For the syrup
2 tbsp butter
2 tbsp maple syrup
2 tbsp apple cider
Preheat your waffle iron. (I like to spray mine with cooking spray)
Mix the eggs and sugar.
Add the apple cider.
Add in the milk and pumpkin.
Mix in the dry ingredients.
Do not over mix.
Add in the melted butter and syrup last.
Barely mix in.
Your batter should be fairly thin.
Pour into the waffle maker and cook according to your maker’s directions.
For the syrup
Mix the butter, syrup, and cider.
I heat mine in a small sauce pan until butter is melted.
Pour over waffles.
Serve with fresh whipped cream.
Part of me feels like the pumpkin recipes are premature, but I am so ready for fall. Even though it was over 90 degrees outside today we dragged out the fall decorations and light all the cinnamon pumpkin candles. You know when you go to the grocery store and you get hit in the face with the fragrance from the cinnamon apple brooms? Welcome to my house! I love every second of it. Something is just so warm and cozy about the spicy scent. Now you are ready too! Just get some super fluffy blankets and cozy up with a plate of these waffles!
These pancakes are so quick and easy. There are so many recipes on the internet for pancakes. Large and fluffy, thin, mini, buttermilk, blueberry,oatmeal,gluten free. Seriously, the list goes on and on. This recipe is fast and hopefully has all the things you already keep in the kitchen.
After a coconut flour and oats pancake debacle I went searching through the pantry. One stand out different in these pancakes is the brown sugar. I have no idea why I have never used brown sugar before. It gives pancakes such a sweet mellow flavor. You can even skip the maple syrup if you want!
Quick and Easy Pancakes Recipe
Recipe Type: Breakfast, Pancakes
Light airy brown sugar pancakes.
1 1/2 cups of all purpose flour
1 tbsp baking powder
3 tbsp brown sugar
1/2 tsp salt
1 egg room temp
1 cup of milk
1 tbsp vanilla extract
2 tbsp of melted butter
Preheat a frying pan to medium low heat with butter or cooking spray.
Mix together the egg, sugar and vanilla.
Add in the flour, salt, and baking powder.
Mix in the milk 1/4 a cup at a time. (The less milk the thicker the pancake)
Add in the butter.
Scoop a spoonful into the pan and cook over medium low heat until bubbles form.
Flip the pancake and cook through (about 1 minute)
Top with butter and syrup!
Just imagine those classic thin buttery pancakes with a sweet caramel brown sugar flavor. I know I said you don’t need syrup with these, but I still like to drown mine in melted butter and syrup. This is my new favorite pancake recipe. The texture is light enough that they soak up every little drop of syrup. These also are perfect for freezing! I love taking the extras and putting them in a freezer bag so easy reheating. 30 seconds in the microwave and they are good to go!
January 1st you wake up so ready to take on the year. You have your check list of all the things you are going to tackle this year. If you are anything like me the first note is to be healthy. Drink more water. Eat more veggies. Train to run a marathon. Say see ya to the mandatory morning Diet Cokes.
January 10th I sit here sipping my Diet Coke… BUT I did bring you a recipe packed full of veggies! You can definitely customize this to your tastes. I am not saying this is the healthiest recipe, but it is not the worst thing you can eat. Heck you could even eliminate the pie crust and it would become a tasty Frittata. I just love that crunchy butter crust with the juices from the veggies and the melted cheese.
This can stand on its own without adding meat, but I have really been enjoying the Boars head maple turkey so I added a layer in this recipe. Ham, bacon, smoked turkey, sausage would all be fantastic in this quiche. Possibilities are seriously endless.
Savory Breakfast Quiche
Recipe Type: Eggs, Breakfast
Savory breakfast quiche packed with turkey, cheese and layers of veggies.
1 pie crust (home made or store bought)
1 cup of assorted cheeses (I used shredded colby jack)
2 cups of assorted veggies (I used sweet onion, green pepper, red pepper,and bella mushrooms)
4 ounces of meats ( I used maple turkey breast)
1/4 low fat milk
salt, pepper, paprika, nutmeg, garlic powder
Preheat oven to 425.
Mix together seasonings, milk and eggs. The amount of seasoning is up to you. I only used a pinch of nutmeg then about 1/4 tsp of everything else. You can even add a splash of hot sauce at this point.
Situate your pie crust into a greased pie pan. Poke holes in the bottom with a fork so the crust does not poof up and push your ingredients over.
Layer half the cheese on the bottom of the crust.
Add the meats.
Add the veggies.
Pour the egg mixture over everything. It will not cover everything. The eggs should come up just under the veggies. That is okay because the eggs rise a lot when baked.
Top with the remaining cheese.
Bake at 425 for 5 minutes then lower heat to 325. Bake for 20 – 25 minutes. Do not over bake. The quiche is ready when the eggs are not jiggly in the center.
I hope you try out this recipe! It is my favorite go to brunch quiche. Very flavorful and filling.
I love brunch. Saturday mornings are my lazy mornings. I do not have anywhere to be until my 11am yoga class so I take my sweet time getting ready. This morning the sun was shining, teasing me with the chance of a rain free day. Then came the storm clouds.
Now I am bundled up in blankets on the couch in front of a fire. Anyways – back to brunch. It is my favorite meal because it is completely acceptable to have pancakes with a side of french fries or a hamburger with a fried egg and hashbrowns. I really wanted something to go with my eggs this morning and I have not been to the store yet so 3 ingredient biscuits were born!
I had read a few recipes involving heavy cream and butter. I am extremely lazy when it comes to cutting cold butter into recipes. I wanted something I could mix, roll and cut. So I tried a little cheddar, sour cream and self rising flour. The result was a flaky cheesy biscuit. Perfect with my morning eggs!
What you need:
1 1/2 cup self rising flour
1 cup of sour cream
1/2 cup shredded cheddar
How to make it:
Preheat the oven to 400 degrees. Mix your ingredients very carefully. Do not over mix. You really just want to fold everything together. Pull dough onto a lightly floured surface and roll out or pat down with your hands until about 1/2 thick. Cut out the biscuits by pushing straight down and pulling straight up. Down not wiggle or twist the cutter. You want to leave the edges unsealed so they can rise. I sprayed my pan with cooking spray and laid out all my biscuits almost touching.
Bake for 12-15 minutes until just golden brown. Let cool before cutting.