4 large eggs
½ cup milk or cream*
1 tablespoon granulated sugar
1 teaspoon cinnamon
Pinch salt
Butter to grease baking cups
½ pound strawberries, (washed, hulled and cut into ¼’s)
whipped cream
In a small mixing bowl combine eggs, cream, sugar, cinnamon and salt. Whisk until well combined.
Prepare 2 (2 cup) oven safe baking cups with butter. Add biscuits to prepared cups, pour half of the egg mix over top. Use a fork to gently dunk uncovered biscuit pieces into the mixture. Cover cups with aluminum foil and refrigerate overnight.
Preheat oven to 350°F.
Remove casserole cups from refrigerator and remove aluminum foil and reapply loosely. Place cold covered casseroles on a small baking sheet in preheated oven. Bake for 35-45 minutes until casserole is puffy and set. *Doesn’t wiggle when the cup is giggled. Remove aluminum foil.
Allow casserole to cool for 10 minutes before serving (they will unpuff while cooling). Sprinkle with strawberries and add whipped cream. Serve and enjoy!
COOK'S NOTES: If you do not have left over biscuits, you can substitute 2 cups cubed Italian bread.
The casserole is semi-moist like a bread pudding, if you prefer it less moist add ¼ cup milk or cream to the mixture (in place of the 1/2 cup).
Double recipe as necessary to create more cups.
Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2014 The Slow Roasted Italian – All rights reserved.
