Lifestyle

Published on November 4th, 2016 | by The Local Staff

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Thanksgiving Breakfast with Chef Joe Whaley

     With Thanksgiving coming up this month, many of us are beginning to focus on the big dinner with our family and friends. It’s also important to eat breakfast, so that’s what I’m sharing this month. These scone and casserole recipes are fairly simple to put together, and you can make them a day or so ahead of time. Just heat them up in the microwave for 10 – 15 seconds for the scones, and about 2 minutes for the casserole. This will save you the trouble of preparing breakfast if you’re in a hurry to get the big spread of Thanksgiving on the table.


Bacon-Cheddar Scones

Ingredients

  • 3 Cups All-Purpose Flour (sifted)
  • 1 Tablespoon Baking Powder
  • 1 Tablespoon of Sugar
  • 1.5 Teaspoons Salt
  • 1 Stick Butter
  • 6 Ounces of Sharp Cheddar (grated)
  • ½ Cup Green Onions (chopped)
  • ½ Teaspoon Black Pepper
  • 1 Cup Heavy Cream (plus 2 tbsp. if batter is too dry)
  • 4 Slices of Bacon (cooked and chopped)

Instructions

1.) Preheat oven to 400 degrees.

2.) Sift first three ingredients into a large mixing bowl. Cut butter into the dry mix with two forks or a dough cutter until small pea sized balls form. Incorporate the next 3 ingredients into the mix. Now add the bacon and cream then mix to form the dough. On a clean and floured working surface, turn the dough out of the bowl and gently roll out to about ¾ inch thick. Cut triangle shapes out of the dough and arrange onto a baking sheet spaced an inch apart. At this point you can bake in the preheated oven for 22-23 minutes. While still hot, brush with melted butter. keep in an airtight container for 3-4 days.


Bacon Potato & Egg Casserole

Ingredients

  • 4 slices thick bacon, cut into strips ½ inch wide
  • 1 large yellow onion (diced)
  • 1 red bell pepper (diced)
  • 4 cloves garlic (minced)
  • 1/3 cup sun-dried tomatoes (chopped)
  • 2 teaspoons salt, divided
  • 8 large eggs
  • 1 cup milk (whole)
  • 1 teaspoon fresh-cracked black pepper
  • 2 cups shredded cheddar cheese
  • 3 cups frozen diced potatoes

Instructions

1.) Heat the oven to 350°F. Lightly grease a 13”x9″ baking dish with baking spray or olive oil.

2.) Put the bacon slices in a large skillet and turn the heat on to medium. Cook the bacon, stirring occasionally, until crisp. Add the onion, red bell pepper, garlic, sun-dried tomatoes, and 1 teaspoon of salt, and cook over medium heat until all the vegetables are fragrant and soft — about 5 more minutes. Turn off the heat and let cool slightly.

3.) In a separate bowl, beat the eggs and whisk in the milk. Whisk in the remaining teaspoon of salt, and the black pepper. Stir in the cheese, frozen potatoes, and the bacon and vegetables from the skillet. Pour the mixture into the baking dish (At this point the casserole can be covered and refrigerated for up to 24 hours).

4.) When you are ready to bake the casserole, bake for 40-45 minutes, or until the eggs are firm and the top is slightly golden. A knife inserted in the center should come out clean.

 

Keep on cookin’,

Chef Joe Whaley

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