Savory Pancake Bowls

We have a breakfast dinner at our home at least once a month. We rarely eat more than cereal, smoothies or toast for our real breakfast. But we will still love breakfast food. So we have Brinner. One of our favorite dinners is eggs and veggies baked in ham cups. So, when I saw this recipe for Savory Egg stuffed pancake cups in the Costco cookbook I had to give it a try. Their version is way more gourmet and that would have been awesome for the adults in this house that appreciate such things. But I was cooking for the picky kiddos who think mac and cheese is the most awesome dinner ever. I had to make the recipe a bit more practical. Although, I added mushrooms to my husband and mine's pretty little cups.

The original recipe called for Krusteaz pancake mix. I used the pancake mix I had on hand but I had to add a little more water to thin my pancakes out since it was a wheat pancake mix, This recipe needs a thinner pancake so that you can easily mold the pancakes into muffin tins.


Recipe
1 Cup Pancake mix
1 1/4 to 1 1/2 Cup water.
1 Tb butter
1/2 Cup chopped onion
1 Cup fresh spinach or mushrooms
6 eggs
2 egg yolks
1/4 Cup milk
Salt and pepper
Shredded cheddar or swiss cheese.

Preheat a lightly greased griddle to medium heat. Preheat oven to 350 degrees farenheit. Lightly grease a 12 cup muffin tin.

Stir together panckake mix and batter (batter should be thin) Let stand for 2 minutes. Pour 1/4 cup batter per pancake onto griddle. cook for 1 to 1 1/4 minute per side. ( Do not overcook your pancake)

Carefully place warm pancakes into muffin tins, forming bowls. Bake in oven for 4-5 minutes until edges are slightly crispy. Set aside.

Melt butter in skillet and saute onion for 3-4 minutes. Add spinach or mushrooms and cook for about 3 more minutes. Remove from heat and drain well.

Whisk together eggs, egg yolks, milk and salt and pepper.
Scramble over medium heat until eggs are set. Remove from heat and fold in sauteed veggies.
Fill pancake bowls with eggs. Top each with shredded cheese.
Bake 7-10 minutes until cheese has melted.

12 servings.


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Swiss Cheese Popover

I am always looking for a simple bread side for dinner. I want easy and I want variety. My husband actually whipped these up for Tuesday soup night and I really liked them. The Swiss cheese and egg added to this simple batter was delicious. To be fair my children did not love them. But we are still in the process of trying to convert them to Swiss cheese. My hubby liked the toasted cheese crust the best and I liked the interesting texture of these popovers.

Swiss Cheese Popovers
1/2 Cup flour
1/8 tsp salt
1 egg, room temperature
1/2 Cup milk room temperature ( we actually used reconstituted Morning Moos powdered milk and these turned out fine)
1 TB melted butter
1.2 tsp Dijon-Style mustard
6 TB shredded Swiss cheese

Preheat oven to 450 degrees. Stir flour and salt in medium bowl. Beat egg, milk, melted butter, and mustard in a different bowl. Pour over flour and stir to form batter. Do not beat.

Grease 4muffin cups and fill each cup with 1 TB shredded cheese. Allow cheese to stick to sides of muffin tins. Divide batter between cheese coated cups. Top with remaining cheese. Fill empty cups half-full of water for even baking.

Bake for 15 to 20 minutes or until popovers have risen and are golden brown. Remove from muffin tin and serve warm.