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Preheat and Prepare:
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Prepare the Biscuits:
Separate the refrigerated biscuits and cut them into quarters. Place them evenly in the greased baking dish.
Mix the Egg Mixture:
In a mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined. Pour this mixture evenly over the biscuit pieces in the baking dish.
Add Cheese and Bacon:
Sprinkle the shredded cheddar cheese evenly over the top of the egg and biscuit mixture. Scatter the crumbled bacon over the cheese.
Bake:
Bake in the preheated oven for 25-30 minutes, or until the eggs are set and the top is golden brown.
Cool and Serve:
Let the casserole cool for a few minutes before serving. Garnish with optional toppings like chopped green onions, hot sauce, or salsa according to your preference.
Tips:
Ensure the biscuits are evenly distributed in the baking dish for even cooking.
Experiment with different cheeses or add vegetables like diced bell peppers or spinach for extra flavor and nutrients.
Leftovers can be refrigerated and reheated in the oven or microwave for a quick breakfast option during the week.
Storage Options:
Store any leftover casserole covered in the refrigerator for up to 3 days. Reheat slices in the oven or microwave until warmed through before serving.
This format provides clear instructions and additional tips to ensure a successful Biscuit Breakfast Casserole every time. Enjoy your meal! If you have more recipes or need further assistance, feel free to ask.
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