Inner Chef

Enjoy your kitchen, your food and your inner chef

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Loaded Breakfast Biscuits

Loaded Breakfast Biscuits


1 package Pillsbury Grands Homestyle Buttermilk biscuits

8 eggs

1 package Bob Evans pork sausage gravy

Colby-Jack finely shredded cheese

Bacon bits (NOT Bac-O’s)

Salt and pepper to taste


Pre-heat oven to 350°. Lightly grease 8 jumbo muffin pans.

Prepare scrambled eggs with or without milk using salt and pepper to taste. Set aside.

Heat gravy and set aside.

Roll out each biscuit and lay in muffins pans. Bake for approximately 13-15 minutes. Remove from oven and spoon 2 Tbsp. gravy into each biscuit. You may have to press center of biscuit down with back of spoon.

Fill with scrambled eggs, top with shredded cheese and bacon bits.

Return to oven until cheese melts and bacon bits brown; about 6-8 minutes.

Remove from muffin tins and enjoy!

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Pull Apart Cinnamon Bread (Monkey Bread)

Monkey Bread (Pull-Apart Cinnamon Bread)

(People were talking left and right about this bread so I had to see what all the hub-bub was about. I found that people were using refrigerated biscuits or Bisquick®…not me. This bread is delicate so that it pulls apart easily, moist, and flavorful!)

1 bag frozen yeast dinner rolls

Cinnamon-Sugar mixture

Melted butter

Confectioner’s Sugar icing


  1. Allow dough to thaw enough to pull apart and mold into smaller balls.
  2. Pre-heat oven according to package directions for dinner rolls. And grease 9×13 baking pan.
  3. Pull apart each dough ball and shape into 4 smaller balls.
  4. Roll balls in cinnamon-sugar mixture. It’s easier to add your cinnamon/sugar mixture to a ziplock bag, drop in your dough balls and toss to coat.
  5. Completely cover bottom of baking pan with balls of dough. Brush lightly with melted butter. Add your next layer and continue with dough and melted butter. Get them close together; but not tight. Finish by sprinkling the cinnamon/sugar mixture over the top.
  6. Bake for about 15-20 minutes. When almost cooled, drizzle with your favorite icing recipe. The more layers you add; the longer it will take to bake.

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Blueberry Breakfast Cupcakes


Blueberry Breakfast Cupcakes

My mom sent me this recipe and I am not sure where it came from.

If you like blueberries, maple and cupcakes…this is the breakfast for you!



3 ⅓ cups all-purpose flour

1 Tbsp. ground cinnamon

1 tsp. salt

1 tsp. baking soda

½ tsp. baking powder

½ tsp. ground nutmeg

1 cup sour cream

⅓ cup milk

1 Tbsp. vanilla extract

1 cup butter, softened

1 ½ cups sugar

3 eggs

2 egg whites

1 ½ cup fresh or frozen blueberries


8 oz. cream cheese, softened

½ cup butter, softened

2 tsp. maple flavoring

4 cups powdered sugar

Milk, as needed

Cinnamon sugar mixture and fresh blueberries, optional


To Make the Cupcakes:

PREHEAT the oven to 350°. Line 24 muffin cups with cupcake liners.

SIFT together flour, cinnamon, salt, baking soda, baking powder and nutmeg; set aside.

MIX sour cream, milk and vanilla until smooth; set aside.

BEAT butter and sugar on medium speed until light and fluffy. On low speed; beat in eggs and egg whites, one at a time. Alternately beat in flour mixture and sour cream mixture into creamed mixture until just blended.

FOLD in blueberries. Divide among cupcake liners.

BAKE about 18 minutes or until inserted knife comes out clean. Cool completely before frosting.

To Make Buttercream:

BEAT cream cheese and butter until fluffy. Beat in maple flavoring, then sugar. If needed, beat in 1 Tbsp. of milk to loosen.

PIPE or spread over cooled cupcakes. Top with cinnamon sugar and berries.


Inner Chef Notes:

*I got 28 cupcakes from this recipe.

*If you decide that you don’t want to frost these; sprinkle with cinnamon sugar before baking or directly after removing from oven.

* I found that eating these warm was the best way to eat them.



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Seven-Layer Breakfast Casserole

Seven-Layer Breakfast Casserole                       Serves: 4-6


Don and I have spent the last 3 Sunday mornings playing in the kitchen (what else is there to do now that boating season is over?). Twice we have played around with strata and this week we decided on a breakfast casserole. Taking our favorite things and putting them into one dish.


6 eggs, scrambled and cooked

1 bag (14 oz.) Frozen Pepper and Onion Blend, thawed and chopped and cooked

1 bag refrigerated sausage gravy (Bob Evans, etc.), cooked according to package

1 canister Grand’s® Homestyle Biscuits, baked according to package directions

¾ cup shredded Colby-jack cheese; divided

1 bag frozen roasted potatoes, baked according to package directions

Pre-made real bacon pieces (NOT BACO’S)


Preheat oven to 350°.

Toss pepper onion blend with potatoes, after they are prepared. Set aside.

  1. Slice 3 baked biscuits in half and place in bottom of 8×8 baking dish; top and bottom of biscuits facing down in dish.
  2. Spoon heated gravy over biscuits.
  3. Layer potato/veggie mixture over gravy.
  4. Sprinkle ¼ – ½ shredded cheese over potato mixture.
  5. Spoon scrambled eggs over cheese.
  6. Spoon remaining cheese over eggs.
  7. Sprinkle with bacon pieces.


Bake in oven until heated through and cheese is melted; about 20-30 minutes.



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Easy Fruit Turnovers

Unexpected guests over the holidays? Friends or family over for breakfast or brunch before the big game?

I have a fast, easy, and oh so delectable idea for you!

I came up with this while in Michigan this past weekend. I needed a non-savory breakfast idea that wouldn’t tie up the kitchen and I didn’t want to purchase donuts.

This worked out so well, and it tasted so good that I made more this morning.

Easy Fruit Turnovers    Makes 6 Turnovers

 For Turnovers:

1 tube Pillsbury® Seamless Crescent Roll Dough

1 can of your favorite fruit pie filling

Preheat oven to 350°. Prepare baking sheets with parchment paper.

Carefully roll out dough onto parchment paper and carefully cut into 9 squares.


With a kitchen teaspoon; spoon pie filling in a line across each square as pictured. You do not want too much filling as it will spill out as baking. Fold over dough to create a triangle.


Using a fork; press all folded sides together.


Bake in 350° oven for 10-12 minutes or until golden brown. Let cool on baking sheet for 5 minutes and then move to platter.


There are 2 ways to do the icing: spoon over while warm and it will create a glaze OR let turnovers cool and then drizzle icing over them.


For Icing:

1 cup sifted confectioner’s sugar

¼ cup milk

2 tsp. Melted butter

  1. Melt 2 tsp. butter in microwave safe bowl. Set aside.
  2. In a small bowl, combine confectioner’s sugar and milk. Whisk until smooth.
  3. Add melted butter and whisk until well incorporated.
  4. If needed, add more confectioner’s sugar, depending on the consistency desired.


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Bacon-Asparagus Strata

Bacon-Asparagus Strata


Nonstick cooking spray

8 strips bacon, crisp-cooked, drained, and chopped

1 (9 ounce) package frozen cut asparagus, thawed and well-drained

¾ cup bottled roasted red sweet peppers, drained and chopped

12 slices dry white bread, cut into 1/2-inch cubes (about 8 cups)

3 cups shredded Swiss cheese (12 ounces)

8 eggs

3 cups milk

teaspoons dry mustard or 3 tablespoons Dijon-style mustard

½ teaspoon salt

¼ teaspoon cayenne pepper


1. Lightly coat a 3-quart rectangular baking dish with cooking spray; set aside. In

a medium bowl combine bacon, asparagus, and red peppers.

2. Place half of the bread cubes in the prepared baking dish. Top with half of the bacon mixture and half of the cheese. Repeat layers with remaining bread cubes, bacon mixture, and cheese.

3. In a large bowl, beat eggs with a rotary beater or whisk. Beat or whisk in milk, mustard, salt, and cayenne pepper. Carefully pour egg mixture evenly over bread mixture in dish. Using the back of a spoon, gently press down on layers to moisten all of the bread. Cover dish with plastic wrap and chill at least 2 to 24 hours.

4. Preheat oven to 325 degrees F. Bake, uncovered, for 50 to 60 minutes or until puffed, golden, and set. Let stand for 10 minutes before serving.

From the Test Kitchen

Pork, Pepper & Mushroom Strata:

  • Prepare as directed, except replace bacon with 1 pound uncooked bulk pork or Italian sausage and replace asparagus with 2 cups sliced fresh mushrooms. Cook sausage and mushrooms in a large skillet until sausage is brown; drain off fat. Stir red peppers into mixture in skillet. Use 3 cups shredded American or cheddar cheese in place of the Swiss cheese.




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Blueberry Surprise French Toast Cassserole

Blueberry Surprise French Toast Casserole



12 slices dry white bread, cut into 1/2-inch cubes (about 8 cups)

2 (8 ounce) packages cream cheese, cut into 3/4-inch cubes

1 cup fresh or frozen blueberries

12 eggs

2 cups milk

½ cup maple syrup or maple-flavor syrup

Blueberry-flavor, maple, or maple-flavor syrup


1. Place half of the bread cubes over the bottom of a well-buttered 3-quart rectangular baking dish. Sprinkle cream cheese and blueberries over bread cubes. Arrange remaining bread cubes over blueberries.

2. In a large mixing bowl; beat eggs with a rotary beater; beat in milk and the 1/2 cup syrup. Carefully pour egg mixture over the bread mixture. Cover dish with plastic wrap and chill for 2 to 24 hours.

3. Preheat oven to 375 degrees F. Remove plastic wrap and cover dish with foil. Bake for 25 minutes. Uncover and bake about 25 minutes more or until a knife inserted near the center comes out clean, and topping is puffed and golden brown. Let stand for 10 minutes before serving. Serve warm with blueberry-flavor or maple syrup.

From the Test Kitchen

To dry bread slices, arrange bread in a single layer on a wire rack; cover loosely and let stand overnight. Or cut bread into 1/2-inch cubes; spread in a large baking pan. Bake uncovered, in a 300 degrees F oven for 10 to 15 minutes or until dry, stirring twice; cool.