1 VDFY #9481 Traditional Brioche Dough
1 tbsp. milk
1 tbsp. chopped ham (or bacon, sun-dried tomato, mushrooms, etc.)
1 tbsp shredded cheese
1 tsp chopped fresh parsley (or chives, thyme)
Salt & Pepper
[ PRINT RECIPE ]
Thaw Brioche dough overnight under refrigeration for best results.
Pre-heat oven to 350°. Prepare 5” baking tin, ramekin, 5” skillet or large muffin pan liner, coat with non-stick baking spray.
Cut Brioche dough in to 6-8 pieces and place in baking vessel. Top Brioche dough with ham, cheese and chopped fresh herbs. Whisk egg with milk, salt & pepper and pour over dough and fillings. Top with an extra pinch of shredded cheese if desired.
Bake 20-25 minutes until egg is set and top is golden.
Serve warm or store under refrigeration and reheat to serve.
Makes: 1 (increase recipe to desired yield)