| The Breakfast Anytime Chef presents ... |
| Café Pocket Grandes |
From one 17-1/3 ounce can of Pillsbury Grand Southern-style biscuits,
separate the biscuits and press each to flatten it into a 5-inch round. Place
4 rounds on a cookie sheet.
Fry the egg mixture slowly so as not to burn the cheeses, and remove
from the pan while still a little "wet." Top each round with about 2/3 cup
of the filling, spreading toward the edges but leaving 1/2-inch edge for a
seal. Brush or dab the edges with water, and top each with another round.
Press the edges with tines of a fork to seal. Bake in a 375-degree oven 12
to 15 minutes or until golden. Hope you already made the coffee. Mmm!
separate the biscuits and press each to flatten it into a 5-inch round. Place
4 rounds on a cookie sheet.
Fry the egg mixture slowly so as not to burn the cheeses, and remove
from the pan while still a little "wet." Top each round with about 2/3 cup
of the filling, spreading toward the edges but leaving 1/2-inch edge for a
seal. Brush or dab the edges with water, and top each with another round.
Press the edges with tines of a fork to seal. Bake in a 375-degree oven 12
to 15 minutes or until golden. Hope you already made the coffee. Mmm!
| Printable Recipes from The Fatted Café | Back to the Lobby | The Dinner Menu | More Breakfast Anytime | More Breakfast Sandwiches | The Fatted Café at The Museum on South Main, Coudersport, Pennsylvania |
Omelet Filling:
2 jumbo eggs
Beat with a little water to make the eggs creamy
Dice these small and mix into the eggs:
1/2 slice of boiled ham
2 slices of hard salami
2 slices of American cheese
3 tablespoons of grated Mozzarella
3 tablespoons of grated Parmesan
A little black pepper to taste
2 jumbo eggs
Beat with a little water to make the eggs creamy
Dice these small and mix into the eggs:
1/2 slice of boiled ham
2 slices of hard salami
2 slices of American cheese
3 tablespoons of grated Mozzarella
3 tablespoons of grated Parmesan
A little black pepper to taste
| Try our sandwich version Café Pocket Grandes from the Sandwich Chef |