Tuesday, February 7, 2012

Breakfast Skillet

I have to apologize.  I feel like I have been holding out on ya'll.  It's not intentional or anything, I promise.  I've been making this breakfast skillet over and over for the past several months now and I'm addicted.  This recipe has quickly become a favorite of my family.  I enjoy this meal for many reasons but mainly because it doesn't keep me standing over the stove and away from my family.  The hardest part about this breakfast is waiting on it to finish baking.  We make the most of the waiting time by spending time together, playing and finding fun activities to do until it's time to eat!  

Why do we love this so much?  For a couple of reasons: 1) It's so quick and super easy to prepare.  2) It's very easily adapted to suit tastes, types of fruit in season, and whatever you may have on hand.  So far I have made this with blueberries, strawberries, raspberries, and most recently a combination of  cranberries and apples.  The buttery biscuits, cinnamon and sugar help to offset the tartness of the cranberries and raspberries.  I have thoroughly enjoyed playing with different fruits and flavor combinations, I have so many more variations I can't wait to try.  This has become a staple in our breakfast menu and a hit with everyone who has tried it, as well.  I am sure this will be just as big of a hit in your house as it is in ours!     

Breakfast Skillet


For the Streusel Topping-
1/4 Cup granulated sugar
4 Tbsp unsalted butter
1/2-1 Tbsp ground cinnamon

For the skillet cake-
1 (12ounce) can buttermilk biscuits (or 2 small cans)
2 Tbsp butter
2 Tbsp brown sugar
1 Cup fruit, dried, fresh or frozen
1 Small apple, thinly sliced*


Preheat oven to 350.

For the Streusel Topping-
In a small bowl or food processor combine 4 tablespoons butter, granulated sugar and cinnamon. With a fork, mash the butter and stir until ingredients are completely combined.

For the skillet cake-
Place skillet over low-medium heat. Place 2 tablespoons of butter and brown sugar in skillet and stir until butter is melted and ingredients are combined. Remove skillet from heat.

***If you are using apples, place 1/4 of the slices on the bottom of the skillet.

Place biscuits in the pan. Sprinkle ¾ of the fruit over the biscuits. Sprinkle the cinnamon sugar mixture over the biscuits. Sprinkle the rest of the fruit over the sugar mixture.

Place in oven and bake for 30-45 minutes, until the biscuits are cooked and the sugar mixture has melted.

Recipe source: Adapted from Paula Deen

1 comment:

Krystal Regueiro said...

OMG...this sounds heavenly!! I'll have a skillet to myself!

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