2 delicious breakfast recipes to make at home
STORY: Lia Picard
We’re lucky that Atlanta has so many restaurants with wonderful breakfast offerings. But sometimes it’s just as satisfying to roll out of bed and whip up something in your own kitchen. Here are two recipes provided by local eateries that taste majorly good but require minimal effort.
CALLIE’S HOT LITTLE BISCUIT’S TOASTED MAPLE BISCUIT CASSEROLE
This hearty casserole is warm and filling, and doesn’t require baking your own biscuits.
2 tablespoons butter
8 cups leftover chopped biscuits, cut into ½” to 1” cubes
1 ¹⁄³ cups milk
1 ¹⁄³ cups cream
1 ¹⁄³ cups beaten eggs
½ cup maple syrup
1 tablespoon cinnamon
½ teaspoon salt
1 ½ cups biscuit breadcrumbs (leftover biscuits finely processed)
½ cup turbinado sugar
Preheat oven to 350 degrees. Grease a 9 x 13 baking dish with butter. Line bottom of greased dish with cubed biscuits. Combine milk, cream, eggs, syrup, cinnamon and salt, and pour over biscuits. Top with biscuit breadcrumbs and sugar. Cover and let rest for 15 minutes, then cover dish with foil and bake until mixture is just set, about 30 minutes. Remove from oven and let cool slightly.
This recipe is a great way to upcycle last night’s leftovers.
10 ounces hash brown potatoes
¼ cup diced green bell peppers
¼ cup diced yellow onions
2 tablespoons canola oil
1 tablespoon salt
6 ounces leftover smoked brisket, warmed up
2 ounces chimichurri
2 ounces queso fresco
2 eggs, fried medium
Sauté potatoes, bell peppers and onions in oil. Once browned, season with salt. Add warm smoked brisket over the top and spoon on chimichurri. Sprinkle dish with queso fresco and top with fried eggs.