Potato, Egg and Biscuit Breakfast Casserole
Ready In: 1 hr 5 mins
Serves: 8-10
Ingredients
- 6 eggs
- 1 (12 ounce) can evaporated milk
- 1 (17 1/3ounce) can Pillsbury Grands refrigerated buttermilk biscuits
- 1 (20 ounce) bag simply potatoes refrigerated shredded hash brown potatoes
- 2 cups shredded cheddar cheese, divided
- 1⁄4 cup hormel real bacon bits
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄2 teaspoon Mrs. Dash seasoning mix
- 1 tablespoon instant minced onion
Directions
- Spread the shredded potatoes evenly in a greased 9x13 casserole dish.
- In a mixing bowl whisk together the eggs, milk, spices, onion, and bacon bits.
- Add 1 cup of the shredded cheese and mix lightly.
- Cut the biscuits into quarters with kitchen shears, and drop them into the mixture, ensuring all pieces are coated.
- Once all the biscuits are in the egg mixture, use a slotted spoon to remove the biscuit pieces and arrange them in a single layer over the potatoes.
- Pour the egg mixture evenly over all.
- Top with the remaining 1 c of shredded cheese.
- At this point, you can cover with foil and refrigerate overnight, or you can put it right into the oven.
- Bake covered at 375 degrees for 35 minutes.
- Remove foil and bake an additional 15 minutes.
- Allow to set 5 minutes before serving.
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