Potato, Bacon, and Mozzarella Breakfast Cobbler



I hope that you had a fantastic, gleeful new year. This is a perfect comfort food dish for when you’re perhaps waking up late, shaking off the glitter, and maybe just a bit hungover, but still coherent enough to remember important things like adding the baking powder and turning off the oven when you’re finished. I made this for us last weekend and we really liked the layering of the potato, cheese, and cakey flavors. The recipe is loosely based on King Arthur Flour’s recipe for self-rising bacon and egg muffins. 

Potato, Bacon, and Mozzarella Breakfast Cobbler



You will need:

  • 4 slices bacon
  • 3/4 yellow onion, diced
  • 1 1/2 cup diced potatoes
  • 1/2 tsp. parsley, sea salt, pepper, and Cajun seasoning
  • 2 cups all purpose flour
  • 1 tbsp. baking powder
  • 4 eggs, beaten
  • 3/4 cup milk
  • 1 cup shredded mozzarella (plus an additional 1/2 cup, reserved)
  • 2 tbsp. extra virgin olive oil
  • 2 Roma tomatoes, diced
  • 1/2 tsp. each dry mustard, hot sauce, Cajun seasoning, sea salt, and pepper
Method:
  • Preheat the oven to 400. Lightly grease a 9×9 baking dish. 
  • In a medium-sized pan, cook the bacon to your preferred crispness. Remove bacon strips as they are ready. Reserve 1 tablespoon of bacon grease in the skillet, discard the rest. Crumble bacon into small pieces
  • Add the onion, potatoes, and seasonings to the pan and heat on medium. Cook until potatoes are crispy, about 10 minutes.

  • Pour the potatoes into the baking dish and pat down to evenly spread. 

  • Combine the remaining ingredients in a mixing bowl as well as the bacon crumbles. Stir well to combine. I did this while the potatoes were cooking. Ketch found my multitasking both commendable and fascinating. 

  • Sprinkle a layer of mozzarella over the potatoes. 

  • Pour the wet ingredients over the potatoes. Scatter remaining cheese on top. I forgot to scatter the cheese on top. So, as you can see from the top picture, I got to add the cheese on the individual pieces of warm cobbler as I served. Almost as melty, but not quite.  

  • Bake at 400 for 25 minutes or so, until the cobbler is golden brown. 
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