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Egg Biscuit Breakfast Casserole
Determined to come up with a brunch dish that didn’t keep me in the kitchen all morning, I created this biscuit breakfast casserole made with everyone’s favorite ingredients. 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. —Jenny Flake, Gilbert, Arizona
Ingredients
- 1 tube (16.3 ounces) large refrigerated buttermilk biscuits
- 12 large eggs
- 1 cup 2% milk
- 1 large tomato, chopped
- 4 green onions, chopped
- 1 can (4 ounces) chopped green chiles
- 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 shredded cheddar cheese
Directions
- 1. Preheat oven to 350°. Separate biscuits. Cut each biscuit into fourths; arrange in a greased 13x9-in. baking dish.
- 2. In a large bowl, whisk eggs, milk, tomato, green onion, chiles, salt, pepper and seasoning blend; pour over biscuits. Sprinkle with bacon and cheese. Bake, uncovered, until a thermometer reads 160°, 40-45 minutes.
Nutrition Facts
1 piece: 300 calories, 18g fat (8g saturated fat), 206mg cholesterol, 923mg sodium, 20g carbohydrate (4g sugars, 1g fiber), 16g protein.
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