Breakfast Skillet

You're going to get picture overloaded with this one - I couldn't help it; I just think cast-iron skillet dishes are so PRETTY and with the gorgeous fresh blueberries on top? Pretty as a picture. :)

This is a dish I've had my eye on since I had Lynsey Lou's as my secret assignment for Secret Recipe Club - I love the idea of cooking up a breakfast skillet in my cast iron skillet with large fluffy biscuits, a cinnamon sugar topping and some perfect summery fruit.

It was really easy to put together, and I loved the cinnamon sugar with the biscuits - made it taste like cinnamon rolls (but SO much quicker and easier)!

The bursts of warm, fresh fruit were a wonderful contrast to the texture and flavor of the biscuits.

We served these with some bacon and scrambled eggs on the side for a warm, filling, tasty weekend breakfast!

Breakfast Skillet from Lynsey Lou's


For the Streusel Topping
1/4 cup granulated sugar
4 TBS unsalted butter
1/2 TBS ground cinnamon

For the skillet cake
1 (12-ounce) can Pillsbury Grands Homestyle Buttermilk Biscuits
2 TBS unsalted butter
2 TBS brown sugar
1 cup fresh or frozen blueberries (sub other fruits if preferred)

  1. Preheat oven to 350.

For the Streusel Topping
  1. In a small bowl or food processor combine 4 tablespoons butter, granulated sugar and cinnamon. With a fork, mash the butter into the other ingredients until completely combined.

For the skillet cake
  1. Place a 12-inch cast iron skillet over low-medium heat. Place 2 tablespoons of butter and brown sugar in skillet and stir until butter is melted and ingredients are combined. Remove skillet from heat.
  2. Place biscuits in the pan (1 in the middle, the rest pressed around the outside edge). Sprinkle ¾ of the fruit over the biscuits. Sprinkle the cinnamon sugar mixture over the biscuits. Sprinkle the rest of the fruit over the sugar mixture. 
  3. Place in oven and bake for 30-45 minutes (mine was perfectly cooked at 30 minutes), until the biscuits are cooked and the sugar mixture has melted.


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