Biscuit Egg Bake Recipe

4.5 2 7
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Biscuit Egg Bake Recipe

Read Reviews
4.5 2 7
Publisher Photo
“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.
MAKES:
10-12 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min.
MAKES:
10-12 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min.

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

Nutritional Facts

1 each: 306 calories, 18g fat (8g saturated fat), 235mg cholesterol, 877mg sodium, 20g carbohydrate (2g sugars, 0 fiber), 15g protein.

  • 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
  1. Separate biscuits. Cut each biscuit into fourths; arrange in a greased 13-in. x 9-in. baking dish.
  2. In a large bowl, whisk the eggs, milk, tomatoes, onions, chilies, salt, pepper and seasoning blend. Pour over biscuits. Sprinkle with bacon and cheese.
  3. Bake, uncovered, at 350° for 40-45 minutes or until a thermometer reads 160°. Yield: 10-12 servings.
Originally published as Biscuit Egg Bake in Simple & Delicious September/October 2006, p16

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pattyhay User ID: 4930939 148389
Reviewed Jan. 13, 2013

"I love this recipe! I did add bit to it. A 1/2 tsp of cayenne, 1/2 cup tomatoes instead of 1 whole cup. 1 potato chopped, 1 sweet onion,1/4 cup chopped yellow and red bell peppers, 1/4 cup mushrooms and 1 tsp. minced garlic sauteed in bacon drippings. Omitted the green chilies. Since I made my own biscuit mix I crumbled 2 slices of bacon and 2 Tbs. Parmesan Romano cheese into the biscuits. Greased pan with bacon grease. This is higher in calories then I usually cook, but sometimes.... :D"

MY REVIEW
pottaway User ID: 3077832 133238
Reviewed Jan. 21, 2012

"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..."

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