Holidays bring people together, and really, they bring people together to eat. Sure, there are presents, religious services, and/or decorating large trees, but memories are made of roasts, turkeys, or your Aunt's bean dip that she makes you try every year. And not only dinners! Here, we're bringing you holiday joy for the morning meal, with these broccoli frittatas and cheesy biscuits. Easy to make, this breakfast will impress the relatives with your 7 AM culinary feats, making new holiday memories.
Finely chop pistachios.
Stem and mince thyme.
Cut broccoli into bite-sized florets.
Cut tomato into six rounds.
Bake the Biscuits
Spray one prepared baking sheet with cooking spray.
Combine biscuit mix, ½ cup water, and half the cheese (reserve remaining for mini frittatas) in a mixing bowl. Add water 2 Tbsp. at a time and stir until a wet, sticky dough forms. Dry dough equals dry biscuits.
Using wet hands, form dough into six equal-sized biscuits on baking sheet. Brush tops with 2 tsp. olive oil and bake until golden brown, 8-12 minutes.
Cover with foil and set aside.
While biscuits bake, make mini frittatas mixture.
Make Mini Frittatas Mixture and Nut Butter
In another mixing bowl, combine liquid egg, cream, ½ tsp. salt, and a pinch of pepper.
Combine softened butter and pistachios in another mixing bowl.
Bake the Mini Frittatas
Divide broccoli between six muffin tin cups. Fill cups almost to the top with egg mixture. Top with remaining cheese, a tomato slice, and season with a pinch of salt and pepper.
Spray frittatas lightly with cooking spray and season each with thyme.
Place muffin tin on second prepared baking sheet to catch any drips and bake until egg is set, 20-22 minutes.
Finish the Dish
Serve biscuits and mini frittatas family style. Bon appétit!