Cheesy Breakfast Pie

This recipe is basically the Four Cheese Egg Souffle but made with puff pastry as opposed to crescent roll dough. And instead of individual ramekin servings, I just poured it all into a cast iron skillet to make one large breakfast pie. I liked this one more because it was flaky and buttery. Matt liked the Four Cheese Egg Souffle more, which was more biscuit-like. Either way, both were easy to whip up.

Cheesy Breakfast Pie

Ingredients, approx.
1 box Puff Pastry Sheets (2 sheets)
1 T. butter, melted
7 eggs
1/4 c. + 2 T. smoked mozzarella, shredded
1/4 c. + 2 T. Gruyere, shredded
1/4 c. + 2 T. apple-wood smoked cheddar, shredded
1/4 c. + 2 T. Parmesan, shredded
3 T. whole milk
3 T. cream
salt and pepper to taste

Using a pastry brush, brush the melted butter along the inside of a cast iron skillet. Carefully roll out one sheet of puff pastry and lay it into the cast iron skillet. There will be a bit of pastry hanging over the edge. You can just tear that off and press it into the skillet where it's lacking pastry.
In a large bowl, mix together 6 eggs, the cheeses, milk, cream, salt and pepper. Pour it into the prepared cast iron skillet. Then carefully unroll and lay the second puff pastry sheet over the egg mixture. If there is any pastry hanging off the edge, just fold it over onto the pie. (You don't want those excess edges to burn.)
Beat the last egg and brush it over the top of the pie. Bake at 400 degrees F for about 30 mins or until golden brown.


Why the odd measurements for the cheese:
I originally added only 4 eggs, 1/4 c. of each cheese, and 2 T. milk and cream. But when I poured that into the skillet, the mixture looked so low. So I whisked up 2 more eggs, 1/8 c. of each cheese, and another T. of milk and cream. It's all about experimenting in the kitchen. So feel free to mix up this recipe to your liking and needs.

Four Cheese Egg Souffle

You can enjoy this egg souffle for breakfast, or for dinner like we did. I was surprised this little souffle was so filling. It was smoky, fluffy, and flaky. Just delicious! And even though it looks involved, it was really easy to make. Most of the cooking time was either spent in the microwave or the oven. The only laborious part was rolling out the dough. But you just have to roll it out into a square which isn't that bad.

Four Cheese Egg Souffle

Ingredients
1 can of Pillsbury Refrigerated Crescent Rolls
1 tbsp butter, melted
7 eggs
1/4 c smoked mozzarella, shredded
1/4 c Gruyere, shredded
1/4 c apple-wood smoked cheddar, shredded
1/4 c Parmesan, shredded
2 tbsp whole milk
2 tbsp cream
Pinch of salt and pepper
Flour for dusting

 1. Carefully unroll the crescent roll dough and separate into 4 rectangles. Pinch the diagonal perforation within each rectangle together (to make it into a solid rectangle). Dust some flour on the dough, and with a rolling pin, roll the rectangle out about an inch to make it into a square. Brush the melted butter inside 4 ramekins. Carefully lay a square inside a ramekin, leaving some of the edges hanging. Repeat with the rest of the squares.

2. In a microwave safe bowl, add 6 of the eggs, mozzarella, gruyere, cheddar, milk, cream, salt and pepper. Beat with a fork until combined. Microwave for 30 seconds, then stir the mixture with a fork. Then stick it back in the microwave, repeating for a total of 2 mins cooking time. (The egg mixture should look like runny scrambled eggs. This will help the folded dough edges from sinking into the egg mixture.)

3. Pour equal amounts of the egg mixture into each ramekin. Top each mixture with the parmesan cheese. Fold the edges of the dough over the egg mixture. Beat the last egg, and brush it over the top of the dough in each ramekin. Bake in the oven for 20 mins at 375 degrees F or until golden brown.

Easy Hashbrown Casserole

Ingredients
1 c bisquick mix
1 c buttermilk
4 eggs
1 c shredded cheddar cheese, plus more for topping
1 tsp salt
1/2 tsp pepper
4 oz cream cheese, cubed
6 c frozen hash brown

Preheat the oven to 400 degrees F. In a large bowl whisk the bisquick mix and buttermilk together. Then whisk in the eggs. Next the cheese, salt and pepper. Then add the cream cheese and hash brown. Mix well. Pour into a buttered 9x13 baking dish. Sprinkle the top with more cheese. Cover with aluminum foil. Bake for 30 mins. Then uncover and bake another 10 mins or until cheese is golden brown.

This morning, I just threw together a bunch of leftover ingredients we had. The end result was a very simple, easy, and tasty breakfast dish!

Smoked Salmon Bagel

My new favorite breakfast: a whole wheat bagel topped with whipped cream cheese and slices of tomato and smoked salmon. If you've never tried it, you should.