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Biscuit Egg Bake

“Determined to come up with a brunch dish that didn’t keep me in the kitchen all morning, I created this casserole made with everyone’s favorite ingredients,” relates Jenny Flake of Gilbert, Arizona. “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.
  • Total Time
    Prep: 20 min. Bake: 40 min.
  • Makes
    10-12 servings

Ingredients

  • 1 tube (16.3 ounces) large refrigerated buttermilk biscuits
  • 12 large eggs
  • 1 cup whole milk
  • 1 cup chopped fresh tomatoes
  • 1/2 cup chopped green onions
  • 1 can (4 ounces) chopped green chilies
  • 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

Directions

  • Separate biscuits. Cut each biscuit into fourths; arrange in a greased 13x9-in. baking dish.
  • In a large bowl, whisk the eggs, milk, tomatoes, onions, chilies, salt, pepper and seasoning blend. Pour over biscuits. Sprinkle with bacon and cheese.
  • Bake, uncovered, at 350° for 40-45 minutes or until a thermometer reads 160°.
Nutrition Facts
1 each: 306 calories, 18g fat (8g saturated fat), 235mg cholesterol, 877mg sodium, 20g carbohydrate (2g sugars, 0 fiber), 15g protein.

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