Founder of San Antonio’s BIRD Bakery, Elizabeth Chambers Hammer is getting ready for her first Mother’s Day with her growing family. This year, she’ll be preparing House Made Granola and Breakfast Casserole Cupcakes, which she calls “one of those wonderful recipes that you can make the night before, cover, put in the fridge and take out to bake the next morning.”
Whether combined with yogurt and fruit or eaten alone, Hammer’s granola is the perfect combination of salty and sweet. BIRD guests order jars of it by the case, because it’s so uniquely different, with brown sugar replacing white sugar and olive oil taking the place of butter to create a light crunch.
Bird Bakery Granola
5 cups old-fashioned oats
2 cups unsweetened coconut flakes
2 cups unsalted pistachios
2/3 cup unsalted pumpkin seeds
1 Tbsp. sea salt
1/2 cup light brown sugar
1/2 cup dark brown sugar
2/3 cup organic grade A maple syrup
2/3 cup organic extra-virgin olive oil
1 1⁄2 cups dried cherries
Heat oven to 275 degrees. Line two baking sheets with parchment; set aside. In a large bowl, mix together oats, coconut, pistachios, pumpkin seeds and sea salt; set aside.
In a small saucepan, combine sugar, maple syrup and olive oil, stirring over low heat until the sugar dissolves completely. Pour over oat mixture. Stir well.
Spread onto sheets evenly. Bake until golden, about 20-25 minutes, rotating pan once at 10 minutes. Cool at room temperature. Break up granola and sprinkle with dried cherries. Store in an airtight container.
Breakfast Casserole Cupcakes
6 eggs at room temperature
1 cup half and half at room temperature
1 tsp. mustard powder
3 cups high-quality sausage
1/2 cup pepper jack cheese
1/2 cup cheddar cheese
1 small onion, finely chopped
3/4 cup Hatch chili peppers
2 cups cherry tomatoes, halved
High-quality sliced bread of your choice
Salt and pepper to taste
Preheat oven to 3oo degrees. Spray muffin baking tins; set aside. In a medium bowl, whisk eggs one by one, slowly adding the half and half. Stir in spices.
Heat a large skillet over medium-high heat. Add sausage and cook, stirring occasionally, until pieces start to brown, 4-5 minutes. Add onions and cook, stirring occasionally, until sausage and onions are lightly browned, 5-7 minutes. With a slotted spoon, transfer mixture to a plate and let cool slightly.
In a medium bowl, whisk together cheeses, sausage and peppers until well combined.
Press bread flat and press into the mold, fill 2/3 of the way with the cheese mixture, and pour the egg mixture on top, until almost full. Top with six cherry tomato halves and a dash of salt. Bake until golden brown, about 15 minutes.
Note: For a low carb version, follow all instructions, omitting bread.
Recipes and photos courtesy of BIRD Bakery.
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