| 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! |
| 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 |
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| 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 |
| Try our sandwich version Café Pocket Grandes from the Sandwich Chef |