Cobbler is like a reverse pie. The “crust” sits on top except it’s not standard pie crust so less planning (read: less work) is required. It’s a one dish bake typically consisting of fresh, seasonal fruits in a large baking dish. The fruit is tossed with sugar & flour, then topped with a batter or biscuit type of dough before baking. Cobbler is awesome and it’s NOT just for fruit. This savory cobbler is an all-in-one breakfast win. Sliced onions & peppers with gooey cheese and eggs anyone? Then the (easiest ever) biscuit dough is dropped on top and then baked into perfection. It’s SO EASY you guys. I also add a diced baked potato because carbs. That might be the hardest part because you have to bake (microwave) it, let it cool and then dice it up. It’s only the hardest part because you have to actually wait for it to be room temperature. Patience is hard.
If you are hosting (or attending) a brunch this dish is an absolute MUST! Since it’s Tuesday, and I have nobody to share with this will be my breakfast and/or lunch the next few days. Sad life, I know. Unless I eat the entire cobbler today which is totally possible. It’s still early. Hey, thinking of what to make next burns lots of calories ok? OK.
PS you can add crumbled crumbled cooked bacon, sausage or ham if you want to add a breakfast meat. I might have made bacon but ate it while I was putting everything together. *sigh*
PPS it’s also important to note this is for a 9″ diameter pie dish, with 2″ sides. I am noting this because I recently made my Spinach Jarlsburg quiche for a friend using her pie dishes. Turns out they were deeper or just a bit bigger overall (than mine) and so I needed more filling.
Breakfast Cobbler
Print RecipeIngredients
- One 9" glass pie dish, sprayed with non-stick cooking spray
- 1 medium Idaho (or comparable) potato, washed, peel on
- 1 cup chopped green bell pepper, in small pieces
- a few thin slices of onion, cut into half moons and pulled apart (about 3 or 4 slices down the entire onion)
- 4-6 oz of sharp cheddar, shredded (about 1 -1.5 cups)
- 5 eggs, lightly beaten
- 3/4 cup milk
- 1/2 tsp salt
- DOUGH FOR TOPPING:
- 1 cup all purpose flour
- 1 tsp baking powder
- 1 tsp sugar
- 1/2 tsp salt
- 1/4 cup (1/2 stick) unsalted butter, melted and cooled to room temp
- 1/2 cup buttermilk (you can use regular milk if you do not have buttermilk)
Instructions
Preheat Oven to 350°
Bake the potato, with the skin on, in the microwave. Using the prongs of a fork, pierce a few holes in the skin of the potato and microwave for about 6 minutes. The time will depend on the size of the potato and the strength of the microwave. When done, let potato cool down enough to handle (do not burn yourself, let it cool) and peel the skin off. You can use a knife for stubborn spots of skin but it should mostly peel right off. Dice the potato into small cubes, leave spread out on cutting board so the inside parts cool down.
In a small bowl, beat eggs, milk and 1/2 tsp salt. You can also add a dash of black pepper. Set aside.
In a medium bowl, combine onion slices, chopped green pepper, cubed potato (must be cooled) and half of the shredded cheese. Mix to combine. Pour egg mixture over vegetable mixture, stir to combine. Pour into pie dish. Sprinkle remaining cheese on top. Set aside.
Make the topping. In a medium bowl whisk together flour, baking powder, salt & sugar. Add melted (cooled) butter & buttermilk. Stir to combine. A dough will form. Pinch small pieces of dough and lay them all over the top. You do not need to cover the entire top, there should be a few small spots uncovered. The topping will spread slightly when it cooks. (see pictures in gallery above)
Bake for 40-50 minutes, until the topping begins to brown nicely and the edges look cooked. If you need to bake more than 40 minutes, make sure to check every 5 minutes until it's done.
Remove from oven when done, let cool for 15-20 minutes before serving.
This is best served fresh, but slices reheat nicely in the microwave (1-2 minutes).
Notes
Since you are not pre-cooking the peppers or onions, make sure they are sliced thin so they cook thru. The potato must be pre-cooked because they take a long time to cook.
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