The Walking Dead: Breakfast Cobbler

The Walking Dead: Breakfast Cobbler Recipe

CAROL:  I mean, it was flavor on top of flavor.  It was like a goddamn dream.

Like you never done before I mean,

CAROL:  Breakfast cobbler?  We were eating possum out there.

Now, I like the lunch cobbler.

CAROL:  I can’t hear you anymore There’s lunch cobbler?

We have cobbler at every meal.

THE WALKING DEAD, SEASON 7 EPISODE 2

The Walking Dead: Breakfast Cobbler Recipe

It’s really interesting creating recipes for The Walking Dead series.  Obviously, given the situation, they really don’t have many ingredients to work with.  This recipe for breakfast cobbler is inspired by episode 2, The Well, in the latest season of The Walking Dead.  Carol was chatting up one of the members of The Kingdom and they had a quite funny conversation about breakfast and lunch cobblers. I don’t have any meat products in this recipe since I imagine it would be quite difficult to have bacon or sausages around (thanks to  Negan). This dish would be so much fun to serve this weekend if you’re having a viewing party.  Also, have some persimmons near by to complete the theme.

The Walking Dead: Breakfast Cobbler Recipe

The Walking Dead: Breakfast Casserole

A recipe for breakfast cobbler inspired by the season 7 episode 3 of the AMC show, The Walking Dead.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 2 people

Ingredients Method

Ingredients

  

Biscuit Crumble Topping

• 1 cup all purpose flour (4 1/2 oz | 127g)
• 1 tsp granulated sugar
• 2 tsp baking soda
• 1 tsp salt
• 3 tbsp unsalted butter, cold thinly sliced
• 1/2 cup milk cold
• 1/3 cup grated cheddar cheese

Filling

• 1 large russet potato cleaned and peeled
• 1/2 cup red onion small dice
• 1 clove garlic minced
• 2 tbsp vegetable oil
• 1 tbsp unsalted butter
• salt and pepper
• 3 large eggs
• 1/3 cup grated cheddar cheese

Method

 

Biscuit

1. To prepare the biscuit crumble, combine the flour, sugar, baking soda, and salt in a mixing bowl. Stir to combine. Add the cold sliced butter and mix the butter in until you get hazelnut size pieces of butter cut into the flour. Add the cold milk and mix just until it comes together like a crumble. Cover and set aside in the refrigerator.

Filling

1. Place the russet potato in a saucepan of cold water. Place over medium high heat and bring to a boil, Boil until it is cooked through or a knife is easily inserted. Drain and set aside to cool. Once it's cool enough to handle, dice into medium cubes.
2. Place a cast iron pan over medium heat, add the oil and butter. Once hot, add the onions and cook until soft. Add the garlic and cook for one minute. Add the potatoes and cook until crispy and golden brown. Pour the mixture into a small lightly greased baking dish.
3. Preheat the oven to 375F. Whisk the eggs and 1/3 cup of cheddar cheese until combined. Pour the egg mixture into the baking dish along with the potatoes. Crumble the biscuit on top. Top with grated cheddar cheese and bake just until the egg sets, approximately 15 minutes. Serve immediately.