Experimenting with Eggs [Pepperjack and Egg Skillet Cobbler]

The recipe for Simple Berry Skillet Cobbler from The Lodge Cast Iron Cookbook inspired me to create this egg dish. I really like the crunchy and buttery crust used to form the base of a sweet cobbler. I wondered if I could take the same crust and use it as the base of an egg dish. (We often find ourselves with an overabundance of eggs, so I like to experiment with them in the kitchen by trying new recipes and sometimes creating my own!)

The only cheese that Samuel will eat willingly (besides the cheese in boxed shells and cheese) is pepperjack cheese. I paired the pepperjack cheese with chili and paprika for this recipe. The outcome isn’t too spicy–just a dash of flavor to complement the eggs.

This recipe makes the perfect amount for a family of four. We typically eat the whole pan along with some veggies on the side. I’ve never tried to double the recipe, but I think you could without any issues. If you do double the recipe, don’t forget to double the size of the skillet, too! I’m also not sure if this recipe would work in a nonstick skillet. If you happen to try it out, will you let me know?

Here we go!

Pepperjack and Egg Skillet Cobbler

Ingredients:

2 tbsp. butter

1/4 cup all-purpose flour
1/4 cup whole wheat flour
3/4 tsp. baking power
1/4 tsp. salt
1/4 tsp. chili powder
1/4 tsp. paprika

4 large eggs
1 tbsp. milk
1/4 cup shredded pepperjack cheese
salt and pepper to taste

1/2 cup milk

Directions:

Place an 8″ cast iron skillet in the oven with the 2 tbsp. butter inside. Preheat the oven to 350 degrees.

Mix together the flours, baking powder, salt, chili powder, and paprika. Set aside. In a separate bowl, slightly beat the eggs and then add the milk, pepperjack cheese, salt, and pepper.

When the oven is preheated and the butter looks melted and slightly browned, take out the iron skillet and then add the milk to the flour and seasoning mixture. Mix until smooth. Pour the batter into the iron skillet and let the batter spread out until it covers the bottom. Then, pour the egg mixture into the center of the batter.

Place the skillet back in the oven and bake for about 30 minutes, or until a knife inserted into the center comes out clean. Eat and enjoy!