Crock Pot Breakfasty Shit, Part: 5

This Week's Permutation: Pumpkin Pecan Streusel Coffee Cake!

I've really been looking forward to this week's flavor! 

Ingredients:
1/2 C. Steel cut oats (not quick cooking) 1/2 C. Quinoa 1/2 C. Dry milk powder
1 C. Canned Pumpkin puree 4 C. Water 1 T. Butter 1.5 Tsp. Cinnamon
1/2 Tsp. Allspice 1/4 Tsp. Nutmeg Pinch Salt 1 T. Chia seed 1 T. Ground flax seed 1 Tsp. Vanilla
Bonus flavor layer: If you can find it in the stores, Torani makes a great sugar free line of flavored syrups for fancy coffee drinks. Put 1-2 T of the caramel or the pumpkin pie flavor into this to boost the pumpkin pie flavor.
Mix everything up well in the Nesco. Set it to slow cook for about 5 hours, and be sure to set the valve to VENT. I did this, and it was in the warm mode for an additional  2-3 hours. Unsure of any further moisture emitted during this time.
I portioned it up in the bottom of my Sistema cup, and into the insert on the top, I put my topping.

Topping: About 5 candied pecans chopped rough, 2 bischoff biscuits mashed though not totally pulverized, sprinkle of cinnamon. Bonus topping: If you can find it in the stores, Smuckers sugar free caramel topping (not to be confused with the caramel flavor syrup listed above). A little squirt of that, plus the crunchies, could be a nice surprise. Like eating dessert for the most important meal of the day!  
  
Note: I do about 5 hours in my crock, because I find that it's all that's needed for what amounts to a half batch of cereal. Also, perhaps the Nesco slow cooker setting might run a little warmer than a standard crock pot with a low and a high setting. YMMV.  It helps to check on it midway to prevent scorch, if your new to crock pot cooking, and when trying out new grains.

Crock Pot Breakfasty Shit, Part: 4

This week's flavor is an homage to: Lemon panna cotta w/blueberries.

If you're trying this experiment right along side me, let me know. I'd love to know what your thoughts are either on the recipes, or if you have suggestions for other grains I haven't explored yet.

This week's recipe will involve three different grains: ABC. Amaranth, Barley, Corn (Grits). Turns out amaranth has a lot of healthy properties to it that I never knew (though I've had whole grain amaranth in my cupboard for a while and have added it to some Indian pilaf type dishes like upma just to boost nutrition). Turns out it's high in anti-inflammatory properties, good for cardiovascular health and helps with hypertension. Somehow, I think my body innately knows what it needs before my brain can process it all.

I hope the flavors are neutral enough and "play nice" with the flavor profile of this week's breakfasty shit.

Ingredients:

1/3 C. Whole amaranth
1/3 C. White pearl barley
1/3 C. Corn grits
1/2 C. Dry milk powder
4 C. Water
1/2 C. Splenda, sugar or sweetener of your choosing
1 T. Lemon juice (fresh is better)
Zest of one lemon
1/2 Tsp. Vanilla
Few drops (2? 3?) Lemon extract
1 Tsp. (Black) Poppy seeds
1 Tsp. Chia seeds

Dump everything into the Nesco and give a good mix. Set the slow cooker setting for five hours and be sure to VENT the valve.

Topping: Fresh blueberries, or if you have it on hand, blueberry pie filling, or blueberry compote.  And if you happened to have some lemon curd? SCORE! That'd be brilliant, and gilding the lily in a big way. If you want some crunch, slivered almonds would work out well.

Makes approx: 5 servings, approximately 5-6 oz per.

Note: I do about 5 hours in my crock, because I find that it's all that's needed for what amounts to a half batch of cereal. Also, perhaps the Nesco slow cooker setting might run a little warmer than a standard crock pot with a low and a high setting. YMMV.  It helps to check on it midway to prevent scorch, if your new to crock pot cooking, and when trying out new grains.

Crock Pot Breakfasty Shit, Part: 3

This week's permutation: An Homage to Date Nut Bread

Hopefully I can keep up the momentum for the month! Yet another hot cereal recipe I designed for the Nesco pressure cooker's slow cooker setting.

Ingredients:

1/2 C. Steel cut oats (not quick cooking)
1/2 C. Buckwheat groats (aka Kasha)
1/2 C. Dry milk powder
4 C. Water
1 T. Oil (I'm using macadamia nut; if you have almond or walnut, use that; otherwise, use butter)
1.5 Tsp. Cinnamon
Pinch Salt
1/2 Cup Chopped, pitted dates (you can get them chopped in the baking aisle at the market, rather than deal with fussy whole dates)
1 T. Chia seed
1 T. Ground flax seed
1 Tsp. Vanilla
1 T. Blackstrap molasses 

Dump everything into the Nesco and give a good mix. Set the slow cooker setting for five hours and be sure to VENT the valve.

Toppings: More chopped dates, raisins and chopped walnuts.

Makes approx: 5 servings, approximately 5-6 oz per.

Note: I do about 5 hours in my crock, because I find that it's all that's needed for what amounts to a half batch of cereal. Also, perhaps the Nesco slow cooker setting might run a little warmer than a standard crock pot with a low and a high setting. YMMV.  It helps to check on it midway to prevent scorch, if your new to crock pot cooking, and when trying out new grains.

Crock Pot Breakfasty Shit, Part: 2

This Week's Flavor: Aval Payasam. (Sounds exotic, doesn't it?)

In South India where my husband is from, they have a dessert sweet they call payasam, it's very similar to a rice pudding. I think with a few minor tweaks it could be a healthy breakfast item, and would work well in my Nesco. Here's my spin on it. It was a challenge to figure out a neutral tasting whole grain to go with the poha (a flattened rice, you can get this in your local Indian market). A nice bit of variety from oat oat and more oat.

To be honest, after two days of last week's flavor, I got bored (not an indication on the flavor combo from last week, but I get bored and demand a big variety in my foodstuffs), so last night (October 1st), I tossed all this into the Nesco and awoke that morning to something that was nothing short of glorious.  Doesn't look too appetizing at first, but give a good stir (the milk sort of formed a skin on top of the porridge, but redeems itself after a few good stirs). 

The "true test" came when I had the husband take a taste without telling him what it was. He blurted out, "Tastes like payasam!" Nice to start the day on an upnote, knowing my objective was achieved.


Ingredients:

1/2 C. Poha
1/2 C. Barley (not pearled)
1 C. Milk powder
4 C Water
1.5 C. Sugar or Splenda (or powdered sweetener of your choosing)
1 Generous pinch Cardamom powder
Pinch or a few strands of saffron
1 T. Butter

Grind Ingredients:
2 T. Dessicated or sweet shred coconut
5 whole Cashews or almonds (I did almonds, as I couldn't find my cashews)
1 Tsp. (White) Poppy seeds

Topping:  Slivered almonds, sultana raisins, some sweet shred coconut, and maybe some diced up dried apricots. (I also plan on adding 1 Mini Moo coffee creamer to it right before eating at my desk. Love Mini Moos, shelf stable half and half! Brilliant!)

Dump everything (including the ground ingredients) into the Nesco and give a good mix. Set the slow cooker setting for 4.5 hours and be sure to VENT the valve. About an hour into this, I opened it up and gave it a good stir before putting the lid on and going to sleep.

Makes approx: 5 servings, approximately 5-6 oz per. 

Note: A traditional payasam calls for the cashew garnish to be toasted in ghee. I feel if you get fancy canned nuts already roasted, that eliminates that step. Again. YMMV, and well, I'll be eating this as a breakfast and not a dessert item.
  
Note: I do about 4.5 hours in my crock (for this batch), because I find that it's all that's needed for what amounts to a half batch of cereal. Also, perhaps the Nesco slow cooker setting might run a little warmer than a standard crock pot with a low and a high setting. YMMV.  It helps to check on it midway to prevent scorch, if your new to crock pot cooking, and when trying out new grains.

PS: In all honesty, I don't think my metabolism can handle all this starch and calories. I eat pretty light in the a.m., and as much as the idea of eating something whole grain-intenstive for a meal makes me happy, I worry it might undermine my weight loss/weight management, as my diet is and should be more protein intensive. 

Possible Theme: Crock Pot Breakfasty Shit (Part 1)

Weather is turning a bit cooler, and I like to keep things in my feed bag "fresh" (or "new to me"), I've decided to attempt to get into a habit, even if it's a month long endeavor at first, to eat a hot breakfast. Given my love of my Nesco pressure cooker, which also has a slow cooker setting (as well as a warm mode it kicks into when done cooking), it's a perfect time to attempt breaking my rut and get into a different routine to keep things interesting.

Perhaps I'll feature a different crock pot recipe combination each week. Not every permutation will be a different oatmeal. I like a wide variety of grains (I thank the universe I'm not allergic to anything, and I'm an adventurous omnivore). 

This week's permutation: Banana Bread Inspired Hot Cereal.

As it's only myself who eats this, I have to do small batches, and by small, I mean 4-5 servings, otherwise, I'll lose interest if I have a never ending bucket of sameness staring me down each a.m. until it's gone.

This should be enough to last me roughly a week (serving size: roughly 5-6 oz). YMMV.

Ingredients:

1/2 C. Steel cut oats (not quick cooking)
1/2 C. Quinoa
1/2 C. Dry milk powder
4 C. Water
1 T. Butter
1.5 Tsp. Cinnamon
1/4 Tsp. Nutmeg
Pinch Salt
1 Large, ripe banana, sliced up
1 T. Chia seed
1 T. Ground flax seed
1 Tsp. Vanilla

Mix everything up well in the Nesco. Set it to slow cook for about 5 hours, and be sure to set the valve to VENT. I did this, and it was in the warm mode for an additional  2-3 hours. Unsure of any further moisture emitted during this time.

I portioned it up in the bottom of my Sistema cup, and into the insert on the top, I added 1 T. raisins, 2 tsp sweet shred coconut, 2 tsp sunflower seeds, 2 tsp chopped walnuts, so I could add as little or as much of this topping to my oatmeal once I got to the office (I don't add the toppings to the crock because I find it softens the walnuts, and plumps the raisins too much, and I actually like the texture of them to remain as is. Again, YMMV).

I don't know or care what the calorie count or protein count of this is. This is so I can have a hot breakfast and perhaps get some whole grain into my protein top heavy diet. 
  
Note: I do about 5 hours in my crock, because I find that it's all that's needed for what amounts to a half batch of cereal. Also, perhaps the Nesco slow cooker setting might run a little warmer than a standard crock pot with a low and a high setting. YMMV.  It helps to check on it midway to prevent scorch, if your new to crock pot cooking, and when trying out new grains.

Ricotta Pancakes

Ricotta Pancakes (Sugar Free)
Serves 4



Pancakes:

3/4 C. Almond meal
1/2 C Oat flour or malted barley flour
4-5 T.  Splenda
1 teaspoons baking powder

1/4 teaspoon salt
1 cup ricotta cheese
2 large eggs, separated
1/2 cup plain yogurt
1 tsp Vanilla
2 teaspoons grated orange zest
Pam oil spray

1. Separate eggs. Whip whites until peaks form. Set aside.

2. In a large bowl, whisk together almond meal, flour, Splenda, baking powder, and salt.

3. In a medium bowl, whisk together ricotta cheese, egg yolks, yogurt, and orange zest. Gradually mix in the dry ingredients.

4. Gently fold egg whites into the batter. Batter should be nice and fluffy and happy looking.

5. Heat a griddle or a nonstick skillet over medium heat. Spray with cooking spray. Drop about 1/3 cup of batter onto the hot griddle or skillet. Cook the pancakes until browned on the underside and beginning to set, about 2 minutes. Flip and cook the pancakes on the other side, about two minutes longer. Continue making pancakes until batter is gone. Serve warm with blueberry sauce.

Blueberry Sauce:

1 1/2 tablespoons fresh lemon juice
1/4 teaspoons xanthan gum powder or cornstarch
2 cups fresh or frozen blueberries
4 packets of Splenda
2 tablespoons water

1. In a medium saucepan, combine the blueberries, splenda, lemon juice and water. Bring to a boil over high heat. Reduce to a simmer and add xanthan gum powder. Keep stirring until the sauce thickens a bit. Cover to keep warm and set aside.

Copyright 2013 SF Maven

My God... Sweet Potato Oatmeal Casserole...

This looks delicious... not just for Thanksgiving, but even for brunches, too! Sweet, crunchy, and even can be made sugar free...

I hope to tweak it for low sugar, and do the computations to determine calories/protein per serving (or see if I can up the protein content somehow).

NOM! Can't Wait to Make Chile Rellenos!

Saw this recipe for the Chic's Chiles Rellenos, and it inspired me to do my own thang with it. But damn! Her picture looks to-die-for-delicious!

Preheat oven to 350.
Get a casserole baking dish and spray with Pam. Set aside.

Ingredients:


1/2 Cup Fat free half and half (79 calories/0 protein/11.8 carbs) *check carton to see if info varies
1 Cup Kraft Fat Free Cheddar, shredded (365 calories/72.9 protein/8.1 carbs)
1 Cup Pepper jack cheese, shredded (440 cals/28 protein/8 carbs)
1 Cup Egg Beaters (120 calories/24 protein/4 carbs)
3 Large Cubanel, poblano, or mild chile peppers (approx 6 oz), cut in half, stem & seeds removed (Per ounce approx 11 cals/2.7 carbs/0.6 protein)
(OR: 2-small cans of whole green chilies; nutritional info will vary)
1/2 Cup Chopped scallion/green onion (approx 4 oz) (18 calories/1 protein/4.1 carbs)
1/4 Cup Fresh cilantro leaves (calories 1)
Optional: Sliced black olives
Pam oil spray
Salt & pepper to taste

Step 1: Arrange one layer of halved/seeded peppers in casserole dish.

Step 2: In a bowl or blender, mix half and half with egg substitute, then pour over peppers in casserole.

Step 3: Evenly disperse chopped scallions and cilantro all over pepper and egg mixture.

Step 4: Evenly disperse all shredded cheese all over pepper and egg mixture. (Optional, add sliced olives at this stage, if preferred)

Step 5: Sprinkle black pepper on casserole then place in center of oven for approximately 45 minutes or until golden and "set."

Batch total calories: 1089
Batch total protein: 124.96
Batch total carbs: 38.7

Six serving breakdown:
Cals: (6 servings)181.5; (8 servings) 136.125
Protein: (6 servings) 20.82; (8 servings) 15.62
Carbs: (6 servings) 6.45; (8 servings) 4.8375

Alternate ingredient list (if you'd like a crustless ricotta pie variant:


1 C cottage cheese, 4% milkfat (227 calories/22.7 protein/11.3 carbs)
1.5 C Egg sub (180 calories/36 protein/6 carbs)
1 Cup Pepper jack cheese, shredded (440 cals/28 protein/8 carbs)
1/2 C Low Carb Baking Mix 200/12 gm carb/ 28 gm protein
2 T. Cilantro leaves
Salt & black pepper to taste
Minced green part of 2-3 green onions (18 calories/1 protein/4.1 carbs)
8 oz Green pepper (I used cubaneles), halved & seeded 45 calories/ 2 gm protein/10.4 carbs


Total batch calories: 1110
Calories Per serving (6 servings): 185
Protein Per serving: 19.61
Carbs Per serving: 8.63

Sunday Morning Pancake Breakfast, South Indian Style

The Maharajah & I were having a convo with the in-laws regarding these three brothers who own push carts in the Wall Street area. How each brother takes a three month turn at manning the push cart. They sell kebabs and such. Each day they take in roughly $10K. We looked at each other, and I came up with an idea of creating a business called "Chop-teengla?" (In Brahmin style Tamilian, it means, "Have you eaten?") Pushcarts selling dosai and pre-packed tiffins for all of the south Indian IT guys in the downtown area... I'm sitting on a gold mine...

For those not in the know...

Dosa or "dosai" are quintessentially south Indian. Dosai are crisp, delicate crepes made from pooni rice (converted or cooked rice) and urad dal (a white lentilly thing), which have been soaked and hopefully "fermented" overnight.

They can be stuffed with a spicy potato mixture to then be called "Masala Dosa" (spicy dosa) or they can be served plain, which would then be referred to as "Sada Dosa" (plain or ordinary dosa). Either case, they are fabulous.

Basic Dosa Batter:

1 Cup (raw) urad dal (split or whole, doesn't matter)
2 Cups (raw) pooni (or Uncle Ben's) rice

Rinse and drain well. Cover with two times the amount of warm water (3 cups dal/rice = 6 cups water). Set out overnight in a warm place.

Drain well. In a food processor grind until the texture of fine cooked, creamy grits, scraping down the sides twice in the process. Put in a large bowl and set aside until ready to make dosa. (At this point the texture is fluffy and thick like canned cake icing, and perfect texture for idlies--however, this needs to be thinned out for dosa.)

Basic Aloo Masala (Spicy potato mixture for inside dosa):

2 Large potatoes, boiled, peeled, and cubed
1 Teaspoon turmeric, ground
1 Teaspoon coriander, ground
1/4 Teaspoon cayenne
1/2 Teaspoon salt

In a large bowl, mix spices together. After boiling, peeling and cubing potatoes, toss to coat. Set aside until ready to cook aloo masala.

In a large skillet on medium heat, add 1-2 tablespoons of vegetable oil (or ghee if you have it), and toss in this masala mixture:

1 Teaspoon mustard seed (I use black)
1 Teaspoon whole cumin seed
1 Whole, dry chile pepper, crushed
1 Tablespoon split moong dal
1 Tablespoon split channa or yellow peas (dry)
Optional: 2 Tablespoons cashews, chopped
1/8 Teaspoon "Hing," aka asafatoeida

Once the seeds begin to splutter and pop in the oil, add:

1 medium onion, finely diced
2 cloves garlic, cut into match sticks

And cook until the onion is somewhat translucent and garlic gives off its fragrance. Add 4 more tablespoons of vegetable oil, and toss the spiced potatoes to the masala, tossing to coat, and cooking until potatoes start to brown. Set aside.

You're now ready to make the dosas.

Getting back to the batter...

If you are in a cool climate, and the batter hasn't fermented and bubbled (think: sour dough starter), add 1/8 teaspoon baking soda and a squirt of lemon juice. This ought to make the batter fluffy. Add as much water as it takes to make a thinned out pancake batter. Not too watery, not too thick. Those familiar... we're shooting for the same consistency as you would make french styled crepes.

In a hot pan (medium high), add a tablespoon oil and about 1/2 cup batter, taking the back of a big spoon, smooth out batter as thin as it will go without splitting or making holes. Cook until bottom is golden and crispy.

This is sada dosa.

For masala dosa, spread out the batter as thin as it will go without splitting or making holes, and let the bubbles turn dry, then add a spoonful of the spiced potato mixture down the center of pancake. When ready to serve, fold dosa over itself. Some prefer "omlette style," flip one side up then the other. And others prefer the french crepe style (fold in half, then half again). I don't think the technique matters all that much, provided the dosa are crisp, and if they are masala dosa, they are filled. But most of all... they are DELICIOUS.

Dosai should be crisp without being brittle, and should fold with ease without breaking. They are very delicate and don't tolerate much handling.

Dosai can be served with coconut chutney, sambar, or molagapodi. Traditionally if you have masala dosa, you have it with coconut chutney or sambar. Sada dosa can be eaten with molagapodi.

Coconut Chutney:

1/2 Cup coconut powder or grated fresh coconut
1/2 Cup plain yogurt
1 Handful cilantro stems/leaves
1 Dry chile
1/2 Teaspoon salt
1/2 Teaspoon mustard seed toasted in 1/2 teaspoon oil

Grind everything except mustard seed until well blended. Add mustard seed at end and stir to mix.

Quick Molagapodi (aka Gunpowder)
(which is a misnomer, as this isn't JUST chile powder... molagapodi literally means chile powder)

This is my take on a podi recipe:

In a dry skillet, toast over medium heat, ensuring not to burn:

1/2 Cup Split yellow peas, dry
1/2 Cup Urad dal, dry
1 Tablespoon sesame seeds
1 Tablespoon white poppy seeds

Remove and place in grinder, and grind to a medium coarse grind (somewhere between sand and couscous).

In a skillet place 1 tablespoon of oil and these items:

8-10 Curry leaf
2-5 Dry chiles
1/8 Teaspoon hing/asafatoeida
Optional: put in 2 cloves of garlic sliced

Cook until curry leaf sizzle. Add to grinder, and grind with everything else to a sandy coarse consistency. Place in a big bowl and add two teaspoons salt. Place in storage container.

Can be served with sada dosa, rice, idlies etc. Ratio is 1 spoon of podi to one spoon of gingelly (sesame seed oil).

Store in an airtight container.

Now for those adventurous... SAMBAR.

This is not for the daunted. This IS a south Indian staple. And unlike things like curd rice, sambar has a complex flavor palate. Salty. Tangy. Spicy.

Sambar is an interesting device. It can be served on top of rice. It can be served with fried vadas or steamed idlies floating in it. Dosas can be dipped in it. And unwitting Americans might even eat it like a spicy soup.

Maven's 3 Vingayam Sambar

1 Cup dry toor, rinsed
4 Cups water
1 Teaspoon turmeric

Boil until toor is cooked and soft. Skim any foam off top. Add:

1 Teaspoon tamarind paste
1 Chopped tomato
2 Tablespoons sambar powder (MTR or 777 is good)

In a large skillet, add 2 tablespoons oil, and over medium heat, toast:

1 Teaspoon mustard seed
1 Teaspoon cumin seed
2 Dry chiles, broken up
2 Tablespoons ground coconut
1 Teaspoon split moong dal
1/8 Teaspoon asafatoeida
8-10 Curry leaves ripped up

When seeds start to splutter and pop, add:

1 shallot, diced, 1 small onion, diced, and 6 pearl onions peeled and cut in half; and 1 large potato peeled and diced small. Cook until potatoes and onions start to turn golden brown. Add to dal/tomato/sambar powder broth. Bring to a full boil then drop temperature to a simmer until potatoes are soft. Check for saltiness and tang. It should be well salted, but not excessively, and tangy without being bitter. This is up to each person's taste. After 30 minutes, it should be done. Serve garnished with plenty of cilantro leaves.

Boiled Omelettes?

What a great idea! Some folks at a bbs I post to were commenting about it, so I Googled it.

Note: the technical term for the way this is cooked is called a "sous vide".

Here's a great recipe I swiped over at Mr. Breakfast!

Omelettes In A Bag (1 serving)

Ingredients:

2 Large Eggs
1 Tablespoon of Cheese
1 Tablespoon or so of any other ingredient you like in your omelette (like bacon or onion) - Optional
1 Small Ziploc Bag (*Though, I'd suggest a freezer bag as they're more durable.)

Procedure:

1. Crack eggs right into the small Ziploc bag.
2. Add the cheese and any option ingredients you like.
3. Seal the bag, squish the ingredients to mix.
4. "Burp" the air out.
5. Bring a medium-sized pan of water to a heavy boil.
6. Drop Ziploc baggie into the boiling water.
7. Boil for 5 minutes.
8. Carefully, remove baggie from the water. Open the bag and roll the omelette onto a plate.

Cranberry-Orange Scones

Shit you'll need:

4 C. flour
4 t. baking powder
3/4 C. sugar
1 t. salt
Grated orange peel from 1 orange (fresh is good, but you can use dried)
1 C. butter, room temperature, cut into small (tbsp-sized) pieces
2 large eggs
1/3 C. frozen orange juice
1/3 C. milk
1/2-3/4C. fresh or frozen cranberries

To prepare:

Combine dry ingredients plus grated orange peel.
Cut in butter until mixture resembles coarse crumbs.

In small bowl, whisk eggs, orange juice and milk. (Save a couple of tablespoons to brush tops of scones before baking.)
Stir into flour mixture, combining until dough is moist.
(If it is too sticky to handle, add a bit more flour.)
Mix in the cranberries.

Turn dough onto floured work surface.
Knead a few turns.
Divide dough into two balls; pat each into a circle.
Cut 6 scones (wedges) from each.
Brush with reserved egg mixture.

Put on greased cookie sheets and bake at 375 degrees for 20 to 25 minutes. Keep checking until they are golden brown.

These are best served with real butter (cholesterol be damned!). If you have any clotted cream or raspberry/strawberry jam (the GOOD stuff), so much the better.

Oh, and a good, strong cup of Darjeeling tea (sugar and cream included) always goes well, too.

Hearty Breakfast Casserole

This can be assembled the night before, refrigerated & then baked in the morning. I bake this every Christmas morning. There is nothing like this aroma as the kids are opening presents!


What you'll need:

1 package/tube biscuit dough, the LARGE-sized biscuits
1 package smoked breakfast sausage links (Eckrich Smoky Links),cut up
8 oz ham steak or thick lunchmeat, cut into bite-sized pieces
6-8 slices cooked bacon, broken into pieces
1 small onion, finely chopped
2 cups shredded cheese (I use cojack or Mexican cheese blend without seasonings)
1 dozen eggs, beaten thoroughly
1 c. milk
garlic powder to taste (optional)

1. Preheat oven to 350 degrees. Spray or grease a 13x9 baking dish.
2. Tear or cut the biscuit dough into chunks and loosely sprinkle into dish.
3. Spread the different meats over the biscuit dough.
4. Sprinkle the onion over the meats.
5. Shake the cheese over all.
6. Beat the eggs with the milk and add garlic powder (optional).
7. Pour egg mixture over everything in the dish.
8. Bake for approximately 45 minutes, on the middle rack.

When done, it will be lightly browned on the bottom and top. THe biscuit dough actually rises to the top and the eggs sink to the bottom. The rest of the stuff is just mixed in!

Makes 6 large servings