Paula Deen's Sons Love Football and Breakfasts To Go
Originally published by Gameday.Style in football season 2011.
External links and products featured may not still be available.
The Deen Brothers are the dsons of southern food queen, Paula Deen. They've had much to do with Mrs. Deen's success as they are the "sons" part of their legendary restaurant in Savannah, The Lady & Sons. Like their mama, Jamie and Bobby, have written a few cookbooks themselves. Their latest, The Deen Bros. Get Fired Up: Tailgating, Picknicking and More, has some Gameday Style and would be a great gift idea for a tailgater in your life.
The Deen family loves football (Gameday Style's earlier post on Paula Deen's Football Party Menu) and Get Fired Up is definitely in tune with their love of football and tailgating, and their Georgia Bulldogs. They do something that those of us that live in college towns sometimes take for granted...they pack up their car and have to travel over 200 miles to get to the game in Athens. So the brothers came up with a solution to the hurried morning rush that gameday creates...a Game Day Breakfast To Go. I tried The Deen Bros.' Game Day Breakfast To Go for one of our many 11:00 kickoffs this year, where I skipped the early early tailgating and took my boys in the stadium to watch their dad in warm-ups. My boys and my gameday guests loved these and I loved that I had breakfast ready easily and early.
Even though rushed gamedays are slowing down this time of year for college football fans, we all have lots of rushed mornings with the holidays. And all of our NFL fans still have Sunday tailgates to accomplish. Let this recipe help you out!
Game Day Breakfast To Go
The Deen Bros. say: "Some mornings you're so anxious to get on the road that you don't want to waste time sitting down to breakfast. Our solution is to get these breakfasts to go ready the night before the big game. Just pop 'em in the oven as you're getting ready to leave---20 minutes later you can wrap them in a napkin and enjoy them on the way to the stadium. We usually make them with sliced deli ham, but we sometimes mix it up with cooked crumbled sausage or bacon or sub in grated pepper Jack cheese for the cheddar. Any way you like them, your hunger satisfied, no time lost, you're already starting out a winner!"
One 12-ounce can refrigerated buttermilk biscuits (10 biscuits)
3 large eggs
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/3 pound sliced deli ham, diced
1/2 cup plus 2 Tablespoons grated cheddar cheese
1. Preheat the oven to 350. Generously grease a 12-cup muffin pan.
2. Using a sharp knife, slice each round of biscuit dough in half horizontally (making 2 rounds) and place 1 round in each of 10 muffin cups.
3. In a bowl, whisk together the eggs, salt and pepper.
4. Sprinkle the ham evenly over the biscuit rounds int he muffin cups. Spoon about 2 Tablespoons of the egg mixture over the ham, dividing it evenly among the muffin cups. Top with the 1/2 cup cheddar cheese and cover each muffin cup with a remaining biscuit round. sprinkle the remaining cheese on the biscuit tops. Fill the 2 empty muffin cups halfway with water to prevent scorching.
5. Bake until the biscuits are golden and fir and the egg is cooked through, about 20 minutes. Let cool slightly. use an offset spatula to loosen the edges of the biscuits and pop the biscuits out of the pan. Serve immediately or let cool completely and wrap in aluminum foil for on-the-go snacking.