By Monica Burchett MGsVisions
This is what my kids love on Christmas morning, or anytime they all come home. IF you have any leftover, it's even better the next day, but that hardly ever happens here. Got this recipe from my sister-in-law, and it can be adjusted to fit your personal tastes.
bell peppers, i like red
sharp cheddar cheese, shredded
salt, pepper for seasoning
1Spray bundt pan with nonstick spray, set aside. Fry bacon to desired crispness--I like mine crispy enough that it will easily crumble.
This will be assembled in layers, and I have found that if I season each layer with salt and pepper as I go, the seasoning is better blended.
2While bacon is cooking, mince your onion, and chop bell peppers. You can add or delete different veggies, I've added baby portabello mushrooms as well, just depends on what you like. Once bacon is finished, crumble it -- kitchen shears work great to get uniform pieces. Also, you can now preheat your oven to 350 degrees.
3Now you will assemble in layers--you will have 3 layers of biscuits. Take one can of biscuits, cut into quarters and spread in bottom of bundt pan.
Top biscuits with 1/2 of crumbled bacon, 1/2 of chopped bell peppers and 1/2 of minced onion.
Top this layer with 1/3 of the shredded cheese.
Cut your 2nd can of biscuits and cut into quarters for your 2nd layer, and cover with other half of bacon, bell peppers and onions, cover with 1/3 of the shredded cheese.
Cover this layer with your last can of quartered biscuits, cover the biscuits with the last 1/3 of shredded cheese.
4Beat the 6 eggs in a medium size bowl til very well blended, then pour evenly over the layers in your bundt pan. Bake at 350 for 30-35 minutes. Top will be golden brown. Let sit for 2 minutes, then invert onto plate, serve warm and enjoy!
When it's just me and the hubby, I add jalepenos, and fresh tomatoes. Be adventurous, you can't do it wrong!