Brisket Breakfast Bake


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It’s Saturday morning and wondering what to make for breakfast.  Here’s a easy — delicious, AND easy dish to make.  I had some leftover brisket and decided to make a breakfast bake.


5 eggs, beaten

1 cup chopped cooked brisket

1/2 tsp Victoria Tuscan Seasoning

1/4 tsp Dean & Jacobs Spicy Garlic

1/2 cup chopped portabella mushrooms

1/4 cup chopped shallots

1/2 cup grated pepper jack cheese

1 tblspn butter

Olive Oil

Preheat oven to 350 degrees.  Heat small frying pan on medium high heat.  Coat the bottom with olive oil and add butter.  Once butter is melted add brisket and shallots.  Next add mushrooms and seasonings.  Continue to sautee until mushrooms are cooked and ingredients are well blended.   Lightly butter two ramekins and divide mixture into each dish.

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In a small mixing bowl, beat eggs until they are well blended (yes I still use a hand held mixer for eggs) Sprinkle with salt and pepper.  Evenly pour eggs into the ramekins and sprinkle top with cheese.   Bake until cheese is melted and top feels firm, approximately 15 mins.  (Do Not overcook because eggs will be dry).

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Remove and serve hot

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This makes a very hearty breakfast, and its packed with protein to start your day.  See how simple that was..  Remember, cooking is always easy with “TLC”.   Have a great weekend and I’ll see soon!




4 thoughts on “Brisket Breakfast Bake

  1. No you didn’t just show us a photo of the old hand held mixers. I remember my mother had one and I would use that thing in the house all of the time. That brought back memories. And we won’t even go there on this dish because I am terribly hungry right now and I wish I had this for lunch lol.

    Kia / KTS

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