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Christmas Breakfast Pie

Published  December 25, 2015 9:22am EST
FOX 2 Detroit

This recipe is courtesy of Chef Kelli Lewton of 2 Unique Caterers & Event Planners:

Chef Kelli’s Holiday Breakfast Pie

 

A breakfast Pie is wonderful for a relaxed holiday morning or early afternoon meal.  You definitely do not need an exact recipe; treat it as your own designer casserole using leftover from your event the night before.

 

Base Options

Leftover mash potatoes

Cooked potatoes; Hash browns, sliced grilled potatoes/roasted potatoes  ( my pic)

Puff pastry

Grilled rustic bread

Fillings

Pick some veggies; asparagus or broccoli from the night before??  Sautee up some peppers and onions??? Spinach? Kale? No rules, whatever you like!  Just make sure to blanch or sauté it first.  

Say Cheese!!!  What’s in your fridge?? Goat, Swiss cheddar, parmesan? It’s all good pick one!

Any meat lurking around? Leftover cooked; ham, turkey, prime rib, tenderloin, roasted salmon, shrimp???

Directions

  1. Pick your base layer, sprinkle filling on top of base then follow with meat (optional) and cheese. 
  2. Top your pie with lightly scrambled eggs and another sprinkle of cheese bake at 350 for about 15 minutes or until everything is hot through. 
  3. Option: pour scrambled eggs beaten with a little milk (like quiche) and pour over base, bake at 350 for 25 ish minutes until eggs are cooked through

Christmas Morning Cinnamon Roll Pancakes

Yield 8-10 pancakes

Ingredients

Cinnamon Filling:

4 tablespoons unsalted butter, melted

¼ cup + 2 tablespoons packed light brown sugar

½ tablespoon ground cinnamon

 

Cream Cheese Glaze:

3 tablespoons unsalted butter

2-ounces cream cheese, at room temperature

¾ cup powdered sugar

¾  teaspoon vanilla extract

 

Pancakes:  (or use box mix)

11/4  cup all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

1 cup milk

1 large egg, lightly beaten

1 tablespoon canola or vegetable oil

Instructions

  1. To make the cinnamon filling: Combine brown sugar, melted butter, and cinnamon in a medium size bowl. Scoop into a baggie and set aside.
  2. For the glaze: In a small pan melt the butter over low heat. Whisk together the cream cheese, vanilla and powdered sugar. Take off of the heat and set aside until ready to use on pancakes.
  3. To make the pancakes: Combine flour, baking powder and salt. Whisk together the milk, egg, and oil.
  4. Heat skillet to medium low. Once preheated, spray with non-stick spray. Add about ½ cup of the batter to the skillet. Wait until bubbles start to form. Snip the corner of the cinnamon filling, and create a swirl pattern in the center of the pancake as pictured above. See notes. Be careful not to get it too close to the edge. With a wide metal spatula flip the pancake over and continue cooking for an additional 1-2 minutes until golden brown.
  5. Wipe out the pan each time and repeat with the remaining batter. Warm the glaze if needed and drizzle over pancakes.

Note

Make sure cinnamon filling is well combined before piping it into pancake. .

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