Baked Breakfast casserole

  • 5 eggs (go for cage free, vegetarian fed – no beak-less chickens here!)
  • 1/4 cup milk
  • 16 oz refrigerated breakfast biscuits (I used the Pillsbury flakey kind)
  • 4 scallions (green onions, spring onions, whatever you prefer to call them)
  • 1 cup shredded extra sharp cheddar cheese
  • If you’re into the meats – cooked center cut bacon or cooked sausage
  • 11×17 pan, sprayed with cooking spray (Note: I think a 9×13 works better, but might need to bake a little longer)
  • One grandpa to entertain your kiddo
  • Awwwwwww
  • 1. Mix your eggs and milk in a large bowl. Cut each biscuit (I’m all about scissors in the kitchen) into fours and add it to the bowl. I like to do this before I cook the bacon or cut up the scallions – give the biscuits some time to really soak
  • 2. Cut up your scallions, shred your cheese, cook and break up your bacon (or sausage). Add everything to the bowl. Re: the cheese – my home economist mother tells me that pre-shredded cheese is coated with something or other to keep it from clumpi
  • 3. Mix it all up and pour into your pan. Bake at 350 for 25 minutes (make sure it isn’t runny – mine this morning took 28 mins).
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