Recipe by Cute Baker
Ready, Set, Cook! Reynolds Wrap Contest Entry.I created this recipe just this morning and my family loved it! Any brand canned biscuits will do when it comes to this simple and delicious recipe.
Top Review by Montana Heart Song
I enjoyed this meal. I crumbled precooked bacon slices in before the cheese. I am glad you halved the tomatoes. The flavor really comes through. This might be a good recipe to make,
refrigerate and cook the next morning.
- 4 refrigerated buttermilk biscuits
- 4 eggs
- 7 slices bacon
- 1 cup monterey jack cheese (shredded)
- 1 cup grape tomatoes, halved
- 3⁄4 cup milk
- 1⁄2 teaspoon salt
- Reynolds Wrap Foil
Directions See How It's Made
- Cover entire 8X8 (2 quart) baking dish with "Reynolds Wrap" Foil. Lightly grease the foil covered pan with vegetable oil or cooking spray. Place canned biscuits in pan and bake biscuits according to directions on label. Remove biscuits from oven when biscuits are slightly golden brown on top and let cool. Once cooled, crumble biscuits into bite-sized pieces. Spread biscuit pieces in foil covered pan and set aside. Sprinkle monterey jack cheese atop of biscuits and evenly add tomatoes atop of cheese. In a medium bowl crack 4 eggs and add milk and salt, mix ingredients together. Pour egg mixture atop of biscuit pieces, cheese, and tomatoes. Bake at 350 degrees for about 35 minutes or until when fork inserted in middle of bake comes out dry and not wet. While Rise and Shine Breakfast Bake is cooking, fry 7 slices of bacon in a skillet and cook about 10 minutes or until bacon is nice and crispy on both sides. Crumble bacon into medium size pieces. Remove Rise and Shine Breakfast Bake from oven (insert fork in center to see if done) and let cool for 5 minutes. Sprinkle crumbled bacon pieces atop of Rise and Shine Breakfast Bake and serve warm. Enjoy! :).