Breakfast Cobbler – Finger Lickin' Kitchen

Step 1

1 Preheat Oven to 350°

Step 2

2 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.

Step 3

3 In a small bowl, beat eggs, milk and 1/2 tsp salt. You can also add a dash of black pepper. Set aside.

Step 4

4 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.

Step 5

5 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)

Step 6

6 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.

Step 7

7 Remove from oven when done, let cool for 15-20 minutes before serving.

Step 8

8 This is best served fresh, but slices reheat nicely in the microwave (1-2 minutes).