For some reason, we always think of breakfast and brunch when it comes to Mother’s Day. You don’t see a whole lot of recipes floating around this time of year for an elegant lunch or extravagant dinner. Probably due to the fact that Dad and his “helpers” are most likely the chefs while Mom takes a break from the kitchen. That’s my guess anyway. If you are reading this and happen to be a Dad who is an accomplished chef, I apologize for my generalizations. My opinions are based solely on my experience in a house full of men. Now, come cook me dinner.
I have to admit, I love breakfast. I think it just might be my favorite meal of the day, especially when it’s prepared by someone other than me. Today I’m sharing a simple but delicious breakfast dish that even the most novice cook could pull off. I put this one out on Easter and it was consumed in a flash by my guys here.
It may be easy, but try saying the recipe title five times fast. Not so easy is it?
We’ll need a little butter, salt, pepper, eggs, a container of biscuits (5 to a can), cheddar and Gruyere cheese, some milk, brown button mushrooms, fresh thyme, 6 slices of cooked thick-sliced bacon, onion, broccoli, and ground mustard.
For a clean and easy way to cook bacon, click here.
Chop up about a cup of fresh broccoli and place it in a saucepan with enough water to just barely cover it. Bring the water to a boil and let it simmer for a couple of minutes; just till barely fork tender. Remove it from the heat, drain the hot water from the pan, rinse the broccoli in very cold water and drain again.
Crack open that can of biscuits and cut each biscuit into 8 pieces.
Scatter the biscuit pieces over the bottom of a 13″x9″ pan that you’ve coated with non-stick cooking spray.
Melt the butter in a saute pan and add the chopped mushrooms and onions. Cook and stir until they have softened and season them with a bit of salt and pepper while they cook. Remove the pan from the heat and set it aside for now.
Grab a large mixing bowl and whisk together the eggs, milk, ground mustard, salt, and pepper. Stir in the broccoli, chopped bacon, mushrooms and onions, both types of grated cheese, and a little more salt and pepper to taste.
Keep in mind, you can substitute any meat of choice here. I added bacon because, well …it’s bacon.
Pour this mixture right over the top of the biscuit pieces.
Garnish the top with the chopped, fresh thyme. Please use fresh thyme if you can find it. There is something about the combination of flavors from bacon and thyme that is just magical.
Pop it in a preheated 350 degree oven for about 40 minutes or till nice and golden around the edges.
If the smell of this cooking doesn’t bring them into the kitchen, you might want to check their pulse.
Serve it up.
Make it for Mom or make it just for you. Just make it!
Easy Broccoli Bacon Breakfast Bake
- 1 cup chopped, fresh broccoli
- 2 tablespoons butter
- ½ cup chopped yellow onion
- 6 cremini mushrooms (brown button), chopped
- 10.2 ounce can (5 biscuits) refrigerated biscuits, like Pillsbury Grands Southern Homestyle Biscuits
- 10 large eggs
- 1 ½ cups milk
- 1 teaspoon dry ground mustard
- Salt and freshly ground black pepper, to taste
- 6 slices cooked thick-sliced bacon, chopped
- ½ cup shredded Cheddar cheese
- ½ cup shredded Gruyere cheese
- 2 tablespoons chopped fresh thyme
- Place broccoli in a pan and cover with water. Bring to a boil over HIGH heat. Reduce heat to LOW and simmer for about 2 minutes or until just barely fork tender. Remove from heat. Transfer the broccoli to a colander and rinse with very cold water to stop the cooking process. Drain well and set aside. This can be done the day ahead. Refrigerate cooked broccoli until ready to assemble breakfast bake.
- Heat oven to 350 degrees F degrees. Spray bottom only of 13- x 9-inch glass or ceramic baking dish with cooking spray. Separate dough into 5 biscuits. Cut each biscuit into 8 pieces and arrange them evenly in the prepared dish.
- In a medium skillet, melt butter over MEDIUM heat. Add the onions and mushrooms and cook, stirring occasionally, until mushrooms have released their liquid and onions have softened. Season with salt to taste. Remove pan from heat and set aside.
- In large bowl, whisk the eggs with the milk, mustard, salt and pepper until well blended. Stir in the cooked broccoli, cooked chopped bacon, cooked onion and mushrooms, both cheeses, salt and pepper to taste. Pour the mixture over the biscuit pieces in dish. Press down with back of spoon, making sure all biscuit pieces are covered with egg mixture. Sprinkle top of casserole with chopped thyme.
- Bake at 350 degrees F. for 40 minutes or until edges are deep golden brown and center is set. Let stand 10 minutes before serving. Cut into squares.
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.