Biscuit Breakfast Bake

Biscuit Breakfast Bake
Biscuit Breakfast Bake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 10

    eggs

  • 1/2

    cup milk

  • 1

    16 oz refrigerated breakfast biscuits 10 count (I used the Pillsbury flaky kind .. I've also used 2, 8 count croissant rolls and 2, 8 count grands country biscuits ***DO NOT COOK FIRST***

  • 4

    scallions (green onions, spring onions, whatever you prefer to call them)

  • 2

    cups shredded extra sharp cheddar cheese

  • If you’re into the meats – cooked center cut bacon or cooked sausage, ham, turkey sausage/bacon (5-6 slices bacon, cooked n chopped ... 6 breakfast sausages, cooked n chopped ... 1 cup diced cooked ham)

  • Large baking casserole dish, sprayed with cooking spray (Note: I think a 9×13 works best, but it might need to bake a little longer)

Directions

1. Mix your eggs and milk in a large bowl. Cut each biscuit (I’m all about scissors in the kitchen) into fours and add it to the bowl. I like to do this before I cook the bacon or cut up the scallions – give the biscuits some time to really soak in the eggs. *when I use croissants I just roll as per regular instructions and don't cut them. 2. Cut up your green onions/scallions, shred your cheese, cook and break up your bacon (or sausage). Add everything to the bowl. Add only half the cheese, use rest for the top. 3. Mix it all up and pour into your pan. Bake at 350 for 25-30 minutes .. closer to 30 so it isn't runny YUMMY!! Serve with Fresh Fruit Salad and lotsa coffee/tea and assorted juices *** BLC Hint/Tip *** - if you want to make this the night before leave it in the mixing bowl in the fridge covered with saran. In the morning, give it a good stir then pour into prepared baking dish and proceed to bake as directed!!!

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