Potato, Egg and Biscuit Breakfast Casserole

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READY IN: 1hr 5mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (12 ounce) can evaporated milk
  • 1
    (17 1/3 ounce) can Pillsbury Grands refrigerated buttermilk biscuits
  • 1
    (20 ounce) bag simply potatoes refrigerated shredded hash brown potatoes
  • 2
    cups shredded cheddar cheese, divided
  • 14
    cup hormel real bacon bits
  • 12
    teaspoon salt
  • 14
    teaspoon pepper
  • 12
    teaspoon Mrs. Dash seasoning mix
  • 1
    tablespoon instant minced onion
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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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