Carrie in Greenville's Note:
I found this recipe on Pillsbury.com and revised it. Even my picky 9-yr old son liked it fairly well and my husband and I loved it! You can vary the add-ins to your taste or try it different ways. You could use sausage or ham instead of bacon, add mushrooms, etc. You could also top with a white gravy. This would be really good served with a fresh fruit salad!
My Private Note
Units: US | Metric
- 1/2 onion, chopped
- 1/2 orange bell pepper, chopped (red or yellow would be good also)
- 2 tablespoons butter
- 3 eggs
- 3 tablespoons milk
- 1 cup shredded Mexican blend cheese (cheddar, monterey jack, etc.)
- 1 package Ready Crisp bacon, cut into 1/2-inch pieces (or regular fried bacon)
- salt & pepper
- 1 (12 ounce) package Pillsbury Grands refrigerated buttermilk biscuits
- 1Preheat oven to 350 degrees farenheit.
- 2Saute chopped onion and bell pepper in butter. Set aside to cool at least 10 minutes.
- 3In large mixing bowl, mix together eggs, milk, cheese, bacon, and salt & pepper. Stir in cooled onion & bell peppers. (Don't stir hot vegies into egg mixture lest it start cooking the eggs.)
- 4Open and separate biscuits. Cut each biscuit into 8 pieces.
- 5Stir biscuit pieces into egg mixture.
- 6Spread into sprayed casserole dish and bake for 30 minutes or until nicely browned and biscuit pieces are done. Use a fork to slightly pry apart the biscuit pieces to make sure the biscuits are not still doughy.
- 7Serve and enjoy!
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Nutritional Facts for Bacon & Cheese Biscuit Casserole
Serving Size: 1 (162 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 518.9
- Calories from Fat 282
- Total Fat 31.3 g
- Saturated Fat 14.2 g
- Cholesterol 210.1 mg
- Sodium 1413.7 mg
- Total Carbohydrate 42.3 g
- Dietary Fiber 1.6 g
- Sugars 9.3 g
- Protein 17.8 g
The following items or measurements are not included:
Ready Crisp bacon