Easy Bacon Cheesy Breakfast PullAparts

By millerns

What is it about cheese and bacon that makes me crazy….in the best way possible?! This recipe is so simple, but you will have everyone fooled, trust me. I created this one for my latest post over at Smithfield.com where you can jot down the recipe.
Go grab a can of refrigerated biscuit dough, Pillsbury has their new “Simply” line that we are huge fans of. No added preservatives, yes!

Ingredients

• I loved these in a rustic cast iron skillet, but if you do not have one, a small baking dish would work too. Hope you will enjoy, bake some up today, you’ll be glad you did
• 2 tablespoons melted butter
• One roll refrigerated biscuit dough, 8 count
• 6 thin slices fresh mozzarella, 1/4-inch thick
• 1 cup Smithfield cooked, crumbled bacon
• 1 cup shredded cheddar cheese
• Preheat oven to 350 degrees F. and brush a 9-inch cast iron skillet with melted butter.
• Unroll biscuits from can and place into bottom of skillet. Top with slices of mozzarella cheese, bacon crumbles then shredded cheddar. Bake for 15 to 20 minutes, until cheese is melted and biscuits are cooked through. Serve warm

Preparation

Step 1

Preheat oven to 350 degrees F. and brush a 9-inch cast iron skillet with melted butter.
Unroll biscuits from can and place into bottom of skillet. Top with slices of mozzarella cheese, bacon crumbles then shredded cheddar. Bake for 15 to 20 minutes, until cheese is melted and biscuits are cooked through. Serve warm