Prize Pig + Baked Oatmeal
In this new series, Jo welcomes us into her home kitchen to share family-favorite recipes, cooking tips, and a peek into laid-back living at the farm. Read on for an episode recap + recipes, then click here to explore more Magnolia Table.
We’ve all heard it said that breakfast is the most important meal of the day, and yet when morning time comes and everyone is rushing around readying for the day it’s easy for breakfast to become repetitive. But I like the challenge, especially in the fall, of resetting our breakfast rhythms and getting creative about ways I can reimagine the morning classics. Today, I’m sharing two recipes I’ve come up with over the years to keep breakfast fresh and delicious!
This savory biscuit is a Silos Baking Co. original. It was featured in my first cookbook and continues to be a bestseller here in Waco. I think it’s the combination of bacon, Cheddar, and chives that keeps us coming back for more. The beauty of the baked oatmeal is definitely the cinnamon milk, but also its flexibility. You can tailor the add-ins based on taste and preference. Depending on the season, I’ll serve it with pecans, apples, or berries—really whatever we have on hand or growing in the garden.
Whenever I have the chance to make breakfast a moment worth slowing down for I never regret the extra time it required in the kitchen. That’s what’s so fun about cooking—you take something mundane or ordinary and give it a twist that makes it new and all your own.
Enjoy!
Prize Pig
From Magnolia Table, Volume 2
A Silos Baking Co. original: savory biscuits filled with peppered bacon, minced chives, and grated Cheddar cheese.
Maple-sweetened oatmeal baked with pecans and cinnamon, topped with spiced warm milk and berries (or whatever you’d like).
Watch new episodes of Magnolia Table: At the Farm every Sunday at 11a/10c on Magnolia Network and Food Network—or stream on HBO Max. Plus, discover some of Jo’s baking essentials to stock your kitchen for the season ahead.
