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Biscuit Egg Bake Recipe

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“Determined to come up with a brunch dish that didn’t keep me in the kitchen all morning, I created this casserole made with everyone’s favorite ingredients,” relates Jenny Flake of Gilbert, Arizona. “Preparation is minimal, and then it goes right into the oven, so you can spend more time with the ones you love.” Simply serve with a fruit salad for a hearty weekend breakfast guests will love.

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Biscuit Egg Bake Recipe

Prep: 20 min. Bake: 40 min.

Yield: 10-12 Servings

20 40 60

Ingredients

1 tube (16.3 ounces) large refrigerated buttermilk biscuits
12 eggs
1 cup milk
1 cup chopped fresh tomatoes
1/2 cup chopped green onions
1 can (4 ounces) chopped green chilies
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon salt-free garlic seasoning blend
1 package (2.1 ounces) ready-to-serve fully cooked bacon, diced
2 cups (8 ounces) shredded cheddar cheese

Directions

Separate biscuits. Cut each biscuit into fourths; arrange in a greased 13-in. x 9-in. baking dish.
In a large bowl, whisk the eggs, milk, tomatoes, onions, chilies, salt, pepper and seasoning blend. Pour over biscuits. Sprinkle with bacon and cheese.
Bake, uncovered, at 350° for 40-45 minutes or until a thermometer reads 160°. Yield: 10-12 servings.

Nutritional Facts 1 serving (1 each) equals 306 calories, 18 g fat (8 g saturated fat), 235 mg cholesterol, 877 mg sodium, 20 g carbohydrate, trace fiber, 15 g protein.

Originally published as Biscuit Egg Bake in Simple & Delicious September/October 2006, p16

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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Reviews for Biscuit Egg Bake (1)

Biscuit Egg Bake

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Reviewed on Jan. 21, 2012 by pottaway

I made this recipe for my 15 year old son and 6 of his buddies. I did not include the onion or tomato but they LOVED this. I should have doubled it! Super easy and will definately make this often...