Holiday dinners are all fine and well, but my favorite mealtimes during this season are the breakfasts. I love getting up late and lingering around the kitchen table in my pajamas, eating leftovers and special breakfast dishes.
And so this year I thought I would add another morning entree to my holiday cooking repertoire: Blueberry Breakfast Skillet (isn’t it pretty?).
Do you remember when I stocked up on blueberries this past summer and froze them in cup-size portions? I reasoned that someday, in the midst of cold winter weather, I would want to eat some of those delightful summer berries. And I was right.
While the blueberries defrosted in my cast iron skillet amidst sugar, cinnamon, and some tapioca, I whipped up the crust in my handy food processor. God bless the person who invented the food processor! They make dough-making a cinch.
And here it is, all ready to be rolled out. This buttery pastry is definitely on the sticky side, so make sure you have flour close at hand if you decide to make this dish. I had to start the rolling step over more than once before I got it right…
Transferring it to the blueberry-filled-skillet was also a bit of a challenge. The recipe recommends the aid of a rimless baking sheet, but I didn’t have the patience for that. My transfer motto? Move quick. Very, very quick.
And here, friends, is the result. Hot and bubbly from the oven, it is sure to impress your overnight guests or hungry kiddos on Christmas morning.
To make this blueberry skillet breakfast for yourself and family this holiday season, click here for the free recipe from Sunset Magazine!
Note: I did make a few modifications to the recipe: I used half shortening and half butter in the pastry crust, blueberries instead of huckleberry, and I added a cap-ful of almond extract to the filling.