I wonder who invented the concept of breakfast in bed? Was it one of those mornings where the sun slowly crawled out from behind the clouds and barely opened it eyes long enough to light the day? Were they so tired they literally weren’t getting out of that bed unless they absolutely had to?
I imagine breakfast in bed is quite the treat…when you’re married. Of course, in that sentence, I’m the one who gets to stay in bed whilst he’s up tinkering around the kitchen making me breakfast. California dreamin’, right!Even though I had to make my own breakfast in bed, I still see it as a treat…although a minimalist one at best. After a long run around the pond, a somewhat dreary day and a busy weekend, I’m hungry for something that’s super easy…limited dishes, small mess and pronto presto, I’ve got fork in hand and the blessed sound of peace and quiet to fully recharge my spirits before a long week at work.
- 1 sausage patty
- 1 Grand's Buttermilk Biscuit, cut into cubes
- 1 egg
- 1/2 tablespoon half-n-half
- 2 tablespoons cheddar cheese
- 1 small scallion, white and light green parts only, chopped
- Sea salt and fresh cracked pepper
- 1 (3") mini cake pan brushed with butter and lined with parchment paper
- Preheat the oven to 350°. Prepare the cake pan by brushing it with butter and lining it with a small piece of parchment paper.
- Fry the sausage in a small skillet over medium heat, crumbling it with a spatula as it cooks. Set aside on a paper towel to drain while it cools.
- Meanwhile, in a small 3" cake pan, gently whisk the egg and half-n-half until scrambled. Fold in the scallion and cheddar cheese, turning to coat. Season to taste. Finally, add the crumbled sausage and, using a spatula, scrape down the sides of the pan to clean prior to baking. Cut the buttermilk biscuit into sixths and place the biscuit cubes on top of the egg mixture. Be sure to leave a one inch gap for them to breathe.
- Bake at 350° for 10-15 minutes or until the biscuits are a light golden brown and a cake tester at the center comes out clean. Let cool for 5-10 minutes. Gently run a knife around the edges of the pan to coax the breakfast bread onto a plate. This is a moment for ketchup! Yum!
- I like to buy a bag of frozen buttermilk biscuits that way I don't have to worry about leftovers.
- This can also be baked in a mini springform pan, but be sure to wrap the loose bottom in aluminum foil. Then, wrap the bottom and sides of the pan in foil to ensure the egg bakes inside the pan and not all over your oven!