Name: Egg Biscuit Breakfast Casserole
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 12 servings
Cuisine: North America, Mexican
Ingredients: 1 tube (16.3 ounces) large refrigerated buttermilk biscuits; 12 large eggs; 1 cup 2% milk; 1 large tomato, chopped; 4 green onions, chopped; 1 can (4 ounces) chopped green chiles; 1 teaspoon salt; 1/2 teaspoon pepper; 1/2 teaspoon salt-free garlic seasoning blend; 1 package (2.1 ounces) ready-to-serve fully cooked bacon, diced; 2 cups shredded cheddar cheese

Open this recipe in the RecipeMuse app Open

Egg Biscuit Breakfast Casserole

40 min12 servings

Determined to come up with a brunch dish that didn’t keep me in the kitchen all morning, I created this biscuit breakfast casserole made with everyone’s favorite ingredients. Preparation is minimal, and then it goes right into the oven, so you can spend more time with the ones you love. Simply serve with a fruit salad for a hearty weekend breakfast guests will love. —Jenny Flake, Gilbert, Arizona

Ingredients

1 tube (16.3 ounces) large refrigerated buttermilk biscuits

12 large eggs

1 cup 2% milk

1 large tomato, chopped

4 green onions, chopped

1 can (4 ounces) chopped green chiles

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon salt-free garlic seasoning blend

1 package (2.1 ounces) ready-to-serve fully cooked bacon, diced

2 cups shredded cheddar cheese

Instructions

1 Preheat oven to 350°. Separate biscuits. Cut each biscuit into fourths; arrange in a greased 13x9-in. baking dish.

2 In a large bowl, whisk eggs, milk, tomato, green onion, chiles, salt, pepper and seasoning blend; pour over biscuits. Sprinkle with bacon and cheese. Bake, uncovered, until a thermometer reads 160°, 40-45 minutes.