Sometimes breakfast is a rushed time of day. When this is the case it can present a number of challenges to the cook especially if they are preparing breakfast in someone else’s kitchen.
I had promised to prepare breakfast for a special occasion at someone else’s home, and wanted to have it ready when I arrived. The challenge was to make a breakfast that would taste great, be hearty, satisfying, and portable, yet not take a lot of time to get ready. So, my idea was to make a one dish recipe that could be made in advance, baked, transported, and ready to serve on arrival.
The following is the result of a dish prepared in the LukewarmLegumes Test Kitchen that is not only easy to make, but your guests will all be clamoring for seconds. With the holidays upon us and all the visiting, visitors, and meal preparation that goes along with it, this dish just might be what you need. I promise your guests won’t be disappointed.
FANTASTIC BREAKFAST CASSEROLE
1 c Rice, cooked (3 cups)
½ t Salt
¼ t Pepper
¼ c Cream
2 T Flour
2 T Bacon drippings or butter
1 c Milk
Bunch Green onions, chopped
½ Red Bell pepper, chopped
12 oz. Bacon, cooked and chopped *
3 c Cheddar cheese, grated
The base of this dish is a bed of rice. So the first task in preparing it is to cook the rice by taking one cup of rice, adding it to two cups of boiling water, and simmering for 30 minutes.
Place the cooked rice in the bottom of a 9 x 13 casserole dish. Mix together the eggs, salt, pepper and cream and pour over the rice. Prepare gravy with the flour, bacon drippings (or butter), and milk and pour over the rice/egg layer.
For the next layer sprinkle the chopped green onion and red bell pepper. Then comes the chopped bacon layer.
Spread the grated cheddar cheese over all.
Then prepare the biscuit dough (see recipe below) and spoon over the top.
Baked in an oven preheated to 375 degrees for 30 minutes or until the top is a golden brown and the filling is bubbling.
Here is a list of the layers in order:
• Egg mixture
• Grated Cheese
2 c Flour
1 T Baking powder
½ t Baking soda
1 t Salt
½ t Garlic powder
1 t Parsley
½ t Pepper
12 T Butter
1 c Buttermilk
1 c Cheddar cheese
Combine dry ingredients. Cut in butter. Stir in buttermilk. Mix in cheese. Work the dough only until it is blended.
* After cooking the bacon, in order to conserve the bacon drippings for use in your recipe, I recommend using a metal colander and draining over a dish to capture the drippings rather than using paper towels because the paper towels will absorb the juices and make then unusable.