Description
This Biscuit Egg Breakfast Bake combines flaky canned biscuits with a savory mixture of eggs, cheese, and vegetables for a warm, comforting breakfast dish that’s easy to prepare and perfect for serving a crowd.
Ingredients
Scale
Biscuits
- 1 can of refrigerated biscuits
Egg Mixture
- 6 large eggs
- 1 cup of milk
- 1 cup of shredded cheese
- 1/2 cup of diced bell peppers
- 1/2 cup of diced onions
- Salt and pepper to taste
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) to prepare for baking the dish evenly.
- Prepare the baking dish: Grease a baking dish thoroughly to prevent sticking and ensure easy serving.
- Arrange the biscuit quarters: Cut the refrigerated biscuits into quarters and spread them evenly in the greased baking dish.
- Mix eggs and milk: In a mixing bowl, whisk together the 6 large eggs and 1 cup of milk until fully combined and slightly frothy.
- Add vegetables and cheese: Stir the shredded cheese, diced bell peppers, diced onions, salt, and pepper into the egg mixture to distribute flavors evenly.
- Combine and pour: Pour the egg, cheese, and vegetable mixture over the biscuit pieces in the baking dish ensuring they are well covered.
- Bake the casserole: Place the dish in the preheated oven and bake for 25-30 minutes, or until the eggs are set and the top turns golden brown.
- Cool and serve: Remove from oven and allow to cool slightly for a few minutes before slicing and serving to enhance the flavors and hold the casserole together.
Notes
- You can customize the vegetables by adding mushrooms, spinach, or tomatoes for extra flavor and nutrition.
- Use your favorite type of cheese such as cheddar, mozzarella, or pepper jack for a different twist.
- For a gluten-free version, substitute the biscuits with gluten-free biscuit dough.
- This dish can be prepared the night before and baked fresh in the morning for convenience.
- Leftovers can be refrigerated and reheated in the oven or microwave.
