Peach Cobbler Biscuits Breakfast
Peach Cobbler Biscuits Breakfast
Ingredients
For the Seasoned Potatoes
- 2 pounds red potatoes, washed and diced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 orange bell pepper, sliced
- 1/2 red onion, sliced
- 1 tablespoon Nature's Seasoning, or to taste
- 1 tablespoon garlic and herb seasoning, or to taste
- 1/2 teaspoon Tropical Sazón, or to taste
- 2 tablespoons vegetable oil
For the Peach Cobbler Glaze
- 3 fresh peaches, diced
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup juice from canned peaches
- 1 teaspoon lemon juice
- 15 ounces canned peach slices, drained
For the Biscuits
- 1 can Pillsbury Grands! Homestyle Buttermilk Biscuits, 8 count
- as needed cooking spray
For the Bacon and Eggs
- 8 slices bacon
- 12 large eggs
- 2 tablespoons milk
- 1 tablespoon butter
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/2 cup shredded cheddar cheese
- 1 tablespoon fresh chives, chopped, for garnish (optional)
Instructions
- 1
Preheat oven to 350°F (175°C). Spray a disposable aluminum pan or 9x13 inch baking dish with cooking spray. Open the can of biscuits and place them evenly in the prepared pan. Set aside.
⏱️ 2 min•🌡️ 350
- 2
Wash the red potatoes thoroughly and dice them into small, bite-sized pieces. Cut the green, yellow, and orange bell peppers into strips, and slice the red onion. In a large bowl, combine the diced potatoes, bell pepper strips, and sliced red onion. Season with Nature's Seasoning, garlic and herb seasoning, and Tropical Sazón. Mix everything well until the vegetables are thoroughly coated with seasoning.
⏱️ 8 min
- 3
Heat 2 tablespoons of vegetable oil in a large skillet or cast-iron pan over medium-high heat. Once hot, add the seasoned potatoes and vegetables to the pan. Cover the pan with a lid and reduce heat to medium-low. Cook for 20-25 minutes, stirring occasionally, until the potatoes are tender and lightly browned.
⏱️ 25 min
- 4
While the potatoes are cooking, prepare the peach cobbler glaze. Wash and dice the fresh peaches into small pieces. In a separate skillet, melt the unsalted butter over medium heat. Add the diced fresh peaches and sauté for 3-5 minutes until slightly softened.
⏱️ 5 min
- 5
Add the granulated sugar, light brown sugar, vanilla extract, ground cinnamon, and ground nutmeg to the fresh peaches in the skillet. Stir well to combine. Pour in the juice from canned peaches and lemon juice. Bring the mixture to a gentle simmer, then reduce heat to low, cover, and let it simmer for 10 minutes, allowing the flavors to meld and the peaches to soften further.
⏱️ 10 min
- 6
After 10 minutes, uncover the peach mixture and add the drained canned peach slices. Stir gently. Continue to cook uncovered for another 5-7 minutes, stirring occasionally, until the glaze thickens slightly. Remove from heat.
⏱️ 7 min
- 7
Place the pan with the biscuits into the preheated oven. Bake for 10-12 minutes, or according to package directions, until golden brown and cooked through.
⏱️ 12 min•🌡️ 350
- 8
While the biscuits are baking, cook the bacon. Arrange bacon slices on a microwave-safe plate lined with paper towels. Cover with another paper towel. Microwave for 1 minute per slice, or until desired crispiness is reached. Alternatively, cook in a skillet or oven.
⏱️ 5 min
- 9
Crack the large eggs into a bowl and whisk them well. Add the milk and whisk again until combined. Heat 1 tablespoon of butter in a non-stick skillet over medium heat. Pour the whisked eggs into the skillet. Let the eggs set slightly for about 30 seconds before gently pushing them from the edges towards the center. Season with salt and black pepper. Add the shredded cheddar cheese and continue to scramble until the eggs are fluffy and cooked to your desired consistency.
⏱️ 7 min
- 10
Once the biscuits are out of the oven, immediately spoon a generous amount of the warm peach cobbler glaze over them, ensuring each biscuit is well saturated. To serve, arrange a portion of the seasoned potatoes, a few pieces of bacon, and the scrambled eggs (garnished with fresh chives, if desired) on each plate. Place one of the peach cobbler biscuits on the plate and add an extra spoonful of peach cobbler glaze on top. Serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Peach Cobbler Biscuits Breakfast
For the Seasoned Potatoes
- 2 pounds red potatoes, washed and diced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 orange bell pepper, sliced
- 1/2 red onion, sliced
- 1 tablespoon Nature's Seasoning, or to taste
- 1 tablespoon garlic and herb seasoning, or to taste
- 1/2 teaspoon Tropical Sazón, or to taste
- 2 tablespoons vegetable oil
For the Peach Cobbler Glaze
- 3 fresh peaches, diced
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup juice from canned peaches
- 1 teaspoon lemon juice
- 15 ounces canned peach slices, drained
For the Biscuits
- 1 can Pillsbury Grands! Homestyle Buttermilk Biscuits, 8 count
- as needed cooking spray
For the Bacon and Eggs
- 8 slices bacon
- 12 large eggs
- 2 tablespoons milk
- 1 tablespoon butter
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/2 cup shredded cheddar cheese
- 1 tablespoon fresh chives, chopped, for garnish (optional)
Instructions
- 1
Preheat oven to 350°F (175°C). Spray a disposable aluminum pan or 9x13 inch baking dish with cooking spray. Open the can of biscuits and place them evenly in the prepared pan. Set aside.
⏱️ 2 min•🌡️ 350 - 2
Wash the red potatoes thoroughly and dice them into small, bite-sized pieces. Cut the green, yellow, and orange bell peppers into strips, and slice the red onion. In a large bowl, combine the diced potatoes, bell pepper strips, and sliced red onion. Season with Nature's Seasoning, garlic and herb seasoning, and Tropical Sazón. Mix everything well until the vegetables are thoroughly coated with seasoning.
⏱️ 8 min - 3
Heat 2 tablespoons of vegetable oil in a large skillet or cast-iron pan over medium-high heat. Once hot, add the seasoned potatoes and vegetables to the pan. Cover the pan with a lid and reduce heat to medium-low. Cook for 20-25 minutes, stirring occasionally, until the potatoes are tender and lightly browned.
⏱️ 25 min - 4
While the potatoes are cooking, prepare the peach cobbler glaze. Wash and dice the fresh peaches into small pieces. In a separate skillet, melt the unsalted butter over medium heat. Add the diced fresh peaches and sauté for 3-5 minutes until slightly softened.
⏱️ 5 min - 5
Add the granulated sugar, light brown sugar, vanilla extract, ground cinnamon, and ground nutmeg to the fresh peaches in the skillet. Stir well to combine. Pour in the juice from canned peaches and lemon juice. Bring the mixture to a gentle simmer, then reduce heat to low, cover, and let it simmer for 10 minutes, allowing the flavors to meld and the peaches to soften further.
⏱️ 10 min - 6
After 10 minutes, uncover the peach mixture and add the drained canned peach slices. Stir gently. Continue to cook uncovered for another 5-7 minutes, stirring occasionally, until the glaze thickens slightly. Remove from heat.
⏱️ 7 min - 7
Place the pan with the biscuits into the preheated oven. Bake for 10-12 minutes, or according to package directions, until golden brown and cooked through.
⏱️ 12 min•🌡️ 350 - 8
While the biscuits are baking, cook the bacon. Arrange bacon slices on a microwave-safe plate lined with paper towels. Cover with another paper towel. Microwave for 1 minute per slice, or until desired crispiness is reached. Alternatively, cook in a skillet or oven.
⏱️ 5 min - 9
Crack the large eggs into a bowl and whisk them well. Add the milk and whisk again until combined. Heat 1 tablespoon of butter in a non-stick skillet over medium heat. Pour the whisked eggs into the skillet. Let the eggs set slightly for about 30 seconds before gently pushing them from the edges towards the center. Season with salt and black pepper. Add the shredded cheddar cheese and continue to scramble until the eggs are fluffy and cooked to your desired consistency.
⏱️ 7 min - 10
Once the biscuits are out of the oven, immediately spoon a generous amount of the warm peach cobbler glaze over them, ensuring each biscuit is well saturated. To serve, arrange a portion of the seasoned potatoes, a few pieces of bacon, and the scrambled eggs (garnished with fresh chives, if desired) on each plate. Place one of the peach cobbler biscuits on the plate and add an extra spoonful of peach cobbler glaze on top. Serve immediately.
⏱️ 3 min