Comfort Bake Breakfast Casserole
When I first saw the recipe that inspired this (from Pillsbury) it had a lot fewer ingredients and was intended as a snack. I stepped it up a few notches and made it a breakfast feast (translation: made it less healthy).
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
contains eggs
- 1/4 cup milk
- 5 eggs
- 16 oz refrigerated breakfast biscuits (i used the pillsb
- 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)
- Carbohydrate 0.734333333715432 g
- Cholesterol 156.100000000845 mg
- Fat 3.96966666694141 g
- Fiber 0 g
- Protein 4.93466666693887 g
- Saturated Fat 1.32280000015766 g
- Serving Size 1 1 Serving (122g)
- Sodium 55.3333333367147 mg
- Sugar 0.734333333715432 g
- Trans Fat 0.649033333365287 g
- Calories 58 calories
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 in the eggs. 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 clumping. A. Gross, B. If you shred it yourself it will melt better. 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).
