JAYNE'S BREAKFAST BUBBLE BAKE

This is such a great hit on busy mornings, especially after 8 teenage girls sleepover the night before!!!It is easy AND fun, to make. Pull and Run are the words of the morning, and you will soon see why.
Breakfast is... the most important meal of the day. It's what gets the creative ideas and thoughts flowing, with enough energy to maintain a grueling morning of swim practice, soccer practice, crew practice, horse camp and all the other destinations the kids were off to.



Prep time: 20 min. Cook time: 5 min.

Bake time: according to biscuit package + 2 min. Yield: 8 servings.

 

 

Ingredients:

2 - 8" baking/casserole pans
2 - packages grand buttermilk biscuits (or any variety of roll or biscuit you like. For this, I used flaky crescent roll tubes, because it was all I had in the fridge at the time. It's a difficult dough to work with because it gets very sticky, very fast, and you don't want to over handle it. So you have to keep it in the fridge as you cook. I prefer the nice big grand buttermilk biscuits for this recipe, they are round, an easier dough to work with, separate, and are simple to "stuff". But... point is; use what you have.)
8 oz. Cheddar Cheese ~  Cut up into small cubes. (I used mild cheddar, but any cheese that you like and melts well, will work)
5 full slices of bacon (cooked crisp, cooled and crumbled) *I cut the slices in half, put it on a paper toweled, paper plate, and microwave for about 2min. 40sec.
3 eggs scrambled (do not use butter or oil in the pan, I do use pam spray if needed for this recipe to scramble the eggs. Butter will make the mixture too difficult to work with, AND your biscuits will be greasy, and we certainly don't want that.  Just whisk eggs together, salt and pepper to taste and scramble then set aside)
Salt and Pepper to taste
Kitchen Scissors

Directions:

• Cook the bacon. Drain, cool, then crumble. Set aside
• Pre heat oven to 350 degrees, (or whatever temp. biscuit package recommends)
• Scramble the eggs, and again, set aside
• Slice the cheese, and cut into small cubes. Yep... set aside.
• Open the first roll of biscuits
• Separate the individual rounds
• With a kitchen scissor, cut each round into various sized pieces. (i.e. One round biscuit, cut in half, One round biscuit, One round biscuit, 3 pieces... you get the idea, you want different sized balls of dough.)
• gently (handle the dough, as little as possible) roll your pieces now into balls, and with a sharp knife, slice the middle of each, almost to the end of the ball, but not separating it.
• Open the now sliced biscuit piece
• Place a "small" cube of cheese (appropriate sized of course. Smaller cubes for smaller pieces.) If you happen to be using crescent roll dough, unroll, and then gently mold into a ball. Using it, you will just pull apart the dough from the main ball, in different sizes. Then proceed with next step as usual.

 

These pictures were taken using crescent roll dough that I gently molded into a big

dough ball, then I pulled off a piece of dough. I pressed the ingredients down, and just balled it up, covering as much of the filling as I could.

• Now place a few crumbles of bacon
• Now add a little bit of scrabbled egg
• Lastly, top with a few more crumbles of bacon.
• Press stuffing in dough, down softly and seal the seams of the now flattened balls. and shape. (Use a touch of warm water if needed, usually though, the dough is sticky enough to stay sealed. No biggie, if there are a few open spots. This is fun!!! Perfection is not required!!!)
• Now place your stuffed biscuits, of different sizes, tight together in your baking pan.
• (I line the pan with aluminum foil for an easier clean up, but is not necessary)

• Bake in oven according to biscuit package + 2 minutes until golden brown, turning pan, once half way.

This is a picture of the second baking pan. I didn't get enough time to take a picture of the first. *LOL* Don't worry if it doesn't fill the pan completely. If they are placed in the pan tightly and touching, it won't make any difference at all!!!

• Remove from oven, slide, using a spatula, onto a platter... and Serve!!!

Get them while you can, because there is sure to be none left, when you go back for seconds.

 

NOW ENJOY!!!

TOMATO, BASIL, MOZZARELLA SALAD



This is probably the biggest, single staple in our house. This little salad shows up frequently in photos of other recipes found here. The beauty of this salad is that it blends well with pretty much anything you are serving.

I especially love this salad with big hearty meals, like Beef Stew, Beef Stroganoff, Pork Roasts, Steaks, and so much more. It is light, refreshing and delicious. The best part? It takes only 5 minutes to put together. 

Italians, many times, eat their salads at the end of the meal, unlike "medicans" *LOL* (Americans) who eat most salads at the beginning of the meal. This salad cleanses the palette, leaving you refreshed or ready for the delicious tastes of whatever desert you might be serving afterwards.

It is also a way to ensure there is no leftover bread on the table, that would have to be frozen otherwise. The dressing is perfect for mopping up with crusty Italian bread, when all the tomato mixture is gone!!! This is also a recipe that you MUST taste as you go.

 

Prep Time: 5 minutes,  Cook Time: none, Yield: 4 servings

 

Ingredients:

3-4 vine ripened tomatoes, washed well and diced. *This is a dish where quality tomatoes are a must, there is no taste like tomatoes right off the vine. *TIP* Do not refrigerate tomatoes, unless they have already been sliced. If you do, they do not have a chance to ripen fully, and end up with literally no taste.

6 - 10 fresh basil leaves, chopped up into tiny bits (use dried if fresh is not available)

3- slices mozzarella cheese, diced small (I usually use  about 6 - 8 small, fresh mozzarella balls from my local Italian market, but Polly-O, or Maggio (whole milk) mozzarella, slices and dices well also. This can be found in most local supermarkets.
 

 

salt and pepper to taste.

Olive oil (I eye the amount, but just enough to coat everything well, and mix with the juices of the tomato)

Red wine vinegar (again, a matter of taste, I add a "splash" feel free to add more if you'd like)

Taste, add salt and pepper if necessary.
 

Directions:

• In appropriate sized bowl, place your diced tomatoes.

• Add your finely chopped basil.
• Now add your small diced mozzarella cubes.
• salt  liberally and pepper to taste. (I find that tomato salads require a bit more salt than you would normally use.)
• Mix well with a spoon.
• I make this so often so I don't measure, but now, in a circular motion, add the olive oil. (Around the bowl twice) You don't want to add too much, but not too little either. Refer to the picture below, to get an idea of how much to use. The oil and vinegar, mix with the juices of the tomato, leaving a delicious dressing.
• Do the same thing again, with red wine vinegar. Use less here however. You want to taste the hint of vinegar, but you don't want it to over power the salad either. Taste again. If there is too much oil, then add a bit more vinegar. If too much vinegar, then use a little more oil. You get the idea!!!
• Lastly taste again, and add more salt and pepper to suit your taste, if needed. 

 

NOW ENJOY!

© 2013 Jayne's Crazy Kitchen