Since the girls went away to college, there’s been no more packed lunches to prepare five days a week. So, there’s really been no pressing reason to get up early in the morning. Most times, lunch is my first meal for the day. During the rare times that I feel hungry before 11.00 a.m., I have brunch. Today, however, was an exception. Speedy left early to have the car tuned up, I wasn’t planning on getting up before lunch but someone rang the doorbell sometime after 8.00 o’clock and I couldn’t go back to sleep anymore. Why not make a real breakfast? It’s been so long since I had a proper breakfast that I’ve forgotten how good it feels to smell something baking in the oven while sipping my cup of coffee.
If you’re tired of having pancakes for breakfast, you have to try this. This breakfast cake, made with muffin batter, is bursting with chicken meat, salami, bell peppers, onions, onion leaves, and gouda and mozzarella cheeses. Serve warm while the cheese cubes are still soft and gooey.
- 3/4 c. of chunks of cooked chicken meat
- 1/2 c. of chopped salami
- 1/3 c. of chopped bell peppers
- 1/3 c. of chopped onion
- 1/4 c. of finely sliced onion leaves
- 1/4 c. of butter, plus more for greasing the pan
- 3/4 c. of all-purpose flour
- 1 tsp. of baking powder
- 1/2 tsp. of baking soda
- 1/2 tsp. of salt
- 4 tbsps. of sugar
- 1 tbsp. of honey-Dijon mustard
- 1/2 tbsp. of prepared horseradish
- 1/2 c. of cream
- 1 large whole egg
- 100 g. of gouda cheese, cut into 1/4-inch cubes
- 100 g. of mozzarella cheese, cut into 1/4 inch cubes
- Preheat the oven to 350F.
- Grease an eight-inch square baking dish.
- Put the chicken, salami, bell peppers, onion and quarter cup of butter in a microwavable bowl. Heat on HIGH for three minutes. Add the onion leaves and stir.
- In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
- In another bowl, beat together the cream, egg, mustard and horseradish.
- Add the cream mixture to the flour mixture. Mix just until moistened. Fold in the meat and vegetable mixture. Fold in the cheeses.
- Pour the batter into the prepared pan. The batter is rather chunky so you’ll have to smooth the top to make the thickness uniform.
- Bake for 30 minutes at 350F.
- Cool the cake for about 10 minutes.
- Cut into squares or slice as you would any cake.
- Serve warm.
I used leftover grilled chicken. If you use boiled or fried chicken, the texture and flavor will vary.
You can use other kinds of cheese like Colby, Monterey Jack or Pepper Jack.
Preparation time: 10 minute(s)
Cooking time: 30 minute(s)
Number of servings (yield): 4