I celebrated my 53rd birthday at an AirBnB on the water in Union, WA. The tide brings the Puget Sound right up to the edge of the house making it feel like you’re living on a house boat.
It inspires me to relax, breathe deeply, and think about all the ways I can eat healthy for the day. I started by making a Veggie Biscuit Bake for brunch. You can use anything you want in this recipe; switch up any vegetable you have in your fridge, add any spices, hot sauce, or chili crisp, or if you’re not ready to let go of meat entirely add a lean ground turkey or chicken sausage to this. The options are endless and the method remains the same.
Veggie Biscuit Bake
- 1 can biscuits
- 1 shallot – diced
- 1 red bell pepper – diced small
- 1 cup broccoli – cut into small pieces
- 1 Anaheim pepper
- 1 cup Tillamook sharp cheddar shredded cheese – or pick your favorite
- 1 cup Tuscan kale
- 4 eggs
- 1 cup Oat milk – or use any milk that you like
- 1/2 tps. garlic powder
- 1/2 tsp. cumin
- 1/2 tsp. oregano
- Salt and pepper to taste (I “season with authority” like Mark Murphy on the Food Network – low key obsessed)
- 1 tbsp. chili crisp oil
- 2 tbsp. olive oil or avocado oil
- OPTIONAL: 1 can St. Judes line caught tuna (I love this brand. They do single line caught fish off the coast of Vancouver, Canada, and you can smell and taste the difference in quality.)
- Preheat oven to 375 degrees.
- Chop all veggies to bite size pieces.
- Whisk eggs together with milk and spices (pick your favorite – I used what was in the pantry at the AirBnB) Be sure to season with salt and pepper.
- Grease a skillet or baking dish and tear the biscuits into 4 pieces each and arrange on the bottom of the pan/ dish. Be sure they are touching. It doesn’t have to be perfect as they will spread out and touch while baking.
- In a non-stick pan, add olive oil and chili crisp oil (optional) then saute veggies. Season with salt and pepper. Saute until the veggies start to soften but not until they lose their crisp. They will bake more in the oven. *If you are adding meat, you can brown the meat with the veggies.
- Arrange the veggies on top of the biscuits. This is where I add the tuna on top of the veggies. This is optional.
- Add the cheese on top of the veggies.
- Pour the egg mixture on top of the veggies.
- Bake 30 – 35 minutes or until top of the eggs begin to turn golden brown and the egg sets completely.
- Allow to cool for 5 minutes.
I served this over a spicy hummus. You could use Greek yogurt seasoned up with fresh lemon and parsley or nothing at all.
