Cooking, Recipe

Cheesy Breakfast Skulls

Some mornings, when it’s a lazy day and the kitchen is clean, I’ll get on a creative baking kick. This was one of those mornings. I didn’t want something sweet, I wanted savory, and relatively fast to whip up, and to use up some random refrigerator odds and ends. 

Cheezy Breakfast Skulls

2 c baking mix (biscuit mix)
1 egg
Sufficient milk for thick batter

Mix together until you have a batter that is thinner than drop biscuits, but much thicker than pancakes. Something like a muffin batter. 

Fillings: 

Sliced mozzarella
Cooked bacon, chopped
Pesto
Parmesan Cheese
Smoked cheddar (leftover bit o’cheese)

I use a spray oil to grease up the pan – the details of the skull can be a pain to release cleanly, but this worked well with the cheese muffin filling. 

In a skull muffin baking pan, put a spoonful of the batter (enough to cover front facial bones), then put a slice of mozzarella flat where the brain would be. On top of that, sprinkle bacon, and a teaspoonful of pesto, following with a sprinkle of parmesan.

Mix some of the leftover cheese bit, grated, with the remaining batter. Mix in, then spoon in even portions over the back of the skull area. Grate remaining cheese over the whole thing.

Bake at 375F until back of skull has puffed up and turned golden brown and you think it looks done. In my oven, that was just about 30 minutes. My cheese got runny and tried to make a break for it – I had to put a cookie sheet under the muffin pan, so you might want to start out that way. 

So cheesy and yum! 

Back of skulls when done, a nice golden brown.

Tip: Don’t let them cool in the pan. I used a wooden spatula to loosen the edges gently where the cheese ran out, then flipped the pan over and got the skulls out promptly. Then I let them cool for about five minutes before serving – all the runny cheese is hot hot hot at this point! 

Skulls out – this recipe makes for a great skull!
Cheese and pesto and bacon brains!

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