easy-peasy cold weather breakfast

These are super-cute super-easy little breakfast casserolettes I've made a couple of times for cold-weather Sunday brunch.

They're quick to make, take minimum attention and leave almost no dishes to wash (which is ideal to me; who wants to wash dishes after champagne?)


This kinda strikes me as some ultimate mid-west diner fare, completely anti-gourmet but surprisingly delicious; I love the contrast between the salty bottom and sweet top.

You will need:
  • a ramekin per person (or other small bowl that can take relatively high oven temperatures, my new dutch oven came with two mini-ovens that work perfectly)
  • 1-2 strips bacon per person
  • a small batch of your favorite pancake batter
  • 1 egg per person
  • maple syrup
  1. using kitchen shears snip bacon in small pieces into ramekins
  2. put ramekins in oven at 400 degrees
  3. cook bacon in ramekins until crispy, pouring off fat as needed
  4. meanwhile make up a batch of pancake batter
  5. after bacon is crispy remove from oven and pour off fat again (or sop it up w/ a paper towel)
  6. spoon pancake batter over the bacon, until ramekins are about 1/3 full
  7. crack an egg over pancake batter an put lids on ramekins (if you don't have lids you can tightly cover them with tin foil, carefully 'cause they're hot)
  8. put covered ramekins into oven and reduce heat to 350
  9. bake 5+ minutes, until egg is cooked how you want (in the picture I left them in to long and had completely hard yolks)
  10. remove from oven and pour maple syrup on top
  11. serve on an oven-mitt or other heat-proof surface & enjoy!
What are other people's favorite cold weather comfort breakfasts?

1 comment:

Anonymous said...

That looks delicious and rediculous