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Third-generation owner and celebrity chef, Robbie Shoults, has worked hand-in-hand with his
family to transform Bear Creek Smokehouse from its humble beginnings as ‘Shoults and Son Poultry and
Livestock Farm’ into a well-loved and renowned smokehouse in Marshall, Texas. Their traditions have carried on for a successful 80 years!
We were delighted to receive a very yummy recipe from Chef Robbie Shoults to share with our readers.
“The breakfast I remember as a kid was always before sunrise and I can still to this day smell hot biscuits, smoked bacon and hear fresh eggs frying in a cast iron skillet, and the crackle of burning wood in our fireplace as I warmed up in anticipation of a hearty breakfast and another day on the farm. In remembrance of a time gone by, my sweet wife Tracy and I developed the perfect breakfast recipe, combining many farm favorites in one simple dish, Bear Bottom Breakfast Casserole.”
Chef Robbie Shoults
BEAR BOTTOM BREAKFAST EGG CASSEROLE
Ingredients:
– 16 oz. Monterey Jack/Cheddar cheese blend, grated
– 3 tbs. all-purpose flour
– 2 teaspoons baking powder
– 1 cup half and half
– 8 eggs
– 8 oz. Bear Creek Smokehouse ham, diced
– 1 cup finely chopped red onion
– 1 red bell pepper, seeds removed and finely chopped
– 1 7oz. can, sliced jalapenos, drained
Instructions:
- Preheat oven to 325 degrees.
- Spray 9″ x 12″ casserole dish with non-stick cooking spray. Set aside.
- Put grated cheese in gallon-size food storage bag.
- Add flour and baking powder.
- Close bag and shake well. Set aside.
- Beat eggs with wire whisk in a large bowl.
- Add half and half and mix well. Set aside.
- In a large bowl, mix ham, onion, bell pepper, and jalapenos.
- Place half of the ham mixture in the prepared casserole dish.
- Sprinkle half of the cheese evenly into the casserole over the ham.
- Add remaining ham and top with remaining cheese mixture.
- Pour egg mixture over ingredients in casserole dish.
- Bake for 35-40 minutes, until mixture is set and slightly golden on top.
- Serve warm.
Optional: Cooked, drained, and crumbled bacon or breakfast sausage may be used in place of ham. Also optional: fresh sliced jalapenos can be used as garnish.
Notes:
Serves 12
This egg casserole is easy to make and is always a hit here at Bear Creek! You can even make the casserole the night before. Just cover the casserole overnight in the fridge and pop in the oven the next morning! This option allows you to enjoy more time with your family at breakfast. You can’t beat that!
About the Chef
Robbie Shoults is the third-generation owner of the Shoults family business, Bear Creek Smokehouse in Marshall, Texas. His ingenious ideas keep the 79-year-old business evolving. Robbie’s leap of faith in 2018 to build the General Store, has put Bear Creek Smokehouse on the map. Robbie is known for his ever-emerging, compelling projects that hold the attention of both employees and customers. The community is always eager to see what he will come up with next. The “Head Honcho” is not above any task here at Bear Creek. Need a spill mopped up? He’s your man. Need to negotiate a business deal? He’s your man. Robbie takes the time to speak to every single customer in the store and find out where they are visiting from. There isn’t a day that goes by where he isn’t working on something Smokehouse related. Although Robbie has become a Nationally-Recognized Personality, Chef and Third-Generation Owner of The Award-Winning Bear Creek Smokehouse– he humbly refers to himself as the “Head Mop Pusher”.
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