Recipe Swap: Breakfast Skillet

I don't know if you've been following me on facebook and/or twitter or not lately but if you have, you'll notice that I'm border-line obsessed with my "new" (ie: hand-me-down inheritance) iPhone4 from my husband and posting instagram photos of my food.  Seriously I'm amazed at how this tiny little phone can take such fancy looking pictures!  I'll have to do a before and after on here sometime so you can see what I mean.

Today's post is a What's Cooking Recipe Swap and the theme is breakfast.  Long time followers of my blog would know that this is a favorite theme of mine.  In fact, "brinner" aka breakfast for dinner was one of my chosen Dinner Club themes in the past.  For this swap, I submitted the super decadent Chocolate Chip Cookie Dough Stuffed Cinnamon Rolls.  So, it was fitting that I received something equally sweet to start my day from Lynsey of Lynsey Lou's.

The recipe is called a "breakfast skillet" but really, it's like dessert for breakfast.  My husband smelled it cooking and said "Mmm that smells good!  It smells sweet!  Are you making dessert for dinner?!".  Truth be told it could have passed for dessert but was in fact our dinner.  We convinced ourselves that the sprinkling of apples and craisins (very Fall!) in the dish made it healthy and justified getting seconds...and thirds.  HA!  It was like cinnamon rolls with a fraction of the effort + FRUIT for added nutrition.  Win.

I should also probably call mine a Breakfast Dutch Oven because that's what I ended up making mine in.  I don't actually own a cast iron skillet so this was the closest cooking vessel that I had.  It worked out fine but a cast iron skillet is now on the wishlist.  I just love how nice they look in food photos :).

Thank you Lynsey for sharing this winning recipe with us!

One Year Ago: Spaghetti Pie

Breakfast Skillet

Ingredients

For the streusel topping

• 1/4 cup sugar
• 4 Tbsp unsalted butter
• 1/2 to 1 Tbsp ground cinnamon

For the skillet cake

• 12 oz can of buttermilk biscuits
• 2 Tbsp butter
• 2 Tbsp brown sugar
• 1 cup fruit of your choice, fresh, dried, or frozen (I used craisins)
• 1 small apple, thinly sliced

Directions

1. Preheat oven to 350 degrees.
2. In a small bowl, prepare the streusel topping by combining 4 tablespoons butter, sugar, and cinnamon by mashing together with a fork until well mixed.
3. Place skillet over low-medium heat.  Add 2 tablespoons butter and brown sugar and stir until butter is melted and sugar is combined.  Remove skillet from heat.
4. Line the bottom of the skillet with 1/4 of the apple slices.  Next, place the biscuits in a single layer on the pan.  Layer on 3/4 of the remaining apple slices and sprinkle 3/4 of your selected fruit over top of the biscuits.  Sprinkle the streusel topping over the fruit and biscuits.  Layer the remaining fruit over the streusel topping.
5. Place prepared skillet into the oven and bake for 30-45 minutes, until the biscuits are cooked through and lightly browned and the streusel topping has melted.

 Source: As seen on and adapted by Lynsey Lou's from Paula Deen