No, YOU procrastinated figuring out your Easter brunch situation until the last minute.
Oh, good. It’s not just me.
We are actually celebrating on Saturday (ummmmm….tomorrow?!?!?) this year and I’m hosting, so probably not ideal that I haven’t figured this out yet. My mom called me yesterday to see what I was making and I’m preetttyyyy sure my answer was a grunt and an “IERNO”.
She did not take that well.
We are all about to look like domestic goddesses and we have only these spring vegetable egg bake breakfast sandwiches to thank for it.
These are basically just all the veggies I had in the fridge (frozen included!!) baked into a cheesy frittata-like rectangle and then sandwiched in between the fluffiest lightest softest biscuits EVER.
I can’t speak highly enough about them. Probably won’t ever make another biscuit recipe again.
They’re really the pièce de résistance of this whole sandwich, so lemme talk a little bit more about them. The reason why they’re so fabulous is that they’re made with both frozen cream cheese cubes and buttermilk. So there’s a little bit of tang, a little bit of acid to get things rising and fluffing, and an awesome way to use up that carton of buttermilk that’s been in your fridge since December.
(Anyone else keep buttermilk way past its sell-by date and then persist in using it?? Please say yes.)
So, there you go!
Now to figure out Easter dessert. And dinner. And appetizers.
- 1 tbsp olive oil
- ½ large yellow onion, diced
- 1 lb asparagus, trimmed and cut into 1-inch pieces
- 10 oz frozen broccoli florets
- 10 oz frozen chopped spinach, thawed
- 2 cloves garlic, minced
- 14 oz can artichoke hearts, drained and rinsed
- 2 tbsp chopped basil
- 8 oz smoked gouda cheese, shredded
- 12 large eggs, whisked
- ½ cup milk
- salt and black pepper, to taste
- 1½ cups all purpose flour
- 1½ cups cake flour
- 1 tbsp sugar
- 1 tbsp baking powder
- 1 tsp salt
- ¾ tsp baking soda
- 4 oz cream cheese, cut into ½-inch cubes and frozen for 30 minutes
- 4 tbsp unsalted butter, cut into ½-inch cubes and frozen for 30 minutes
- 1 cup buttermilk
- Heat oven to 350F. Grease a 9x13-inch baking pan. Set aside.
- Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook until translucent and just starting to brown, about 3-4 minutes. Stir in the asparagus, broccoli, spinach, and garlic. Saute until the veggies are warmed through and the asparagus is tender. Stir in the artichoke hearts and basil and saute for another 2-3 minutes. Season to taste with salt and black pepper and pour into the prepared baking pan in a single layer. Sprinkle the grated cheese on top of the veggies in an even layer.
- In a medium bowl, whisk together the eggs and the milk. Season to taste with salt and black pepper, and pour over the veggie mixture as evenly as possible.
- Bake for 30-35 minutes, or until the eggs are set. Let cool for 10 minutes then cut into 8 rectangles.
- Heat oven to 450F. Line a baking sheet with parchment paper. Set aside.
- In the bowl of a food processor, pulse together the flours, sugar, baking powder, salt, baking soda, cream cheese, and butter until the mixture resembles soft meal.
- Transfer to a large bowl and stir in the buttermilk until just combined. Turn the dough out onto a lightly floured work surface and knead until the dough comes together. Roll the dough out into an 8x6-inch rectangle. Cut into 8 squares and transfer to the prepared baking sheet. Bake until light brown, about 12-15 minutes. Allow to cool for 5 minutes.
- Once cooled, cut each biscuit in half and top with one square of the egg bake. Serve warm.
More of my favorite eggy breakfasts: