Biscuit Breakfast Casserole

350*F 13 by 9 by 2 inch baking dish serves 6 - 8
Biscuit Breakfast Casserole
Biscuit Breakfast Casserole

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 6

    TBS unsalted butter, melted

  • 3

    heaped cups of torn biscuit pieces

  • 9

    large eggs, beaten

  • 16

    ounces grated cheese

  • 1 1/2 to 2

    TBS Dijon mustard

  • Dash of cayenne pepper (optional)

  • 3

    cups milk

  • fine seasalt and freshly ground black pepper to taste

Directions

Place the biscuit bits in a large bowl. Pour the melted butter over and toss together. Let sit for a few minutes, so that the biscuits absorb the butter. Toss in the cheese. Beat the eggs, milk, mustard and any seasoning you are using together in a large measure. Pour this over top of the biscuit bits and cheese. Give it a good stir and then cover and let sit in the refrigerator overnight (all day or not as required) When ready to bake, preheat the oven to 350*F Butter a 13 by 9 by 2 inch baking dish. Pour the mixture into the baking dish. Cover and bake for 30 minutes. Uncover and bake for 30 minutes longer, until the eggs are set and a knife inserted in the center comes out clean. Serve warm.

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