Biscuit Breakfast Bake

Breakfast is the first meal I started making “by myself” when I got out of high school. Believe it or not, I never had scrambled eggs growing up. Google and online recipes weren’t quite as accessible back then (circa 2001), so I had to do some research on how to make them 😂 Once I got the hang of it, special breakfasts consisted of scrambled eggs and Grands biscuits. This casserole is a bit of an upgrade to that meal. I still used biscuits but topped them with bacon and a cheesy egg mixture. If you don’t like or can’t have cheese, just omit it, it’ll be totally fine. Also feel free to swap out the meats and/or add in extra vegetables.

Side note, at my house it was tried with ketchup and hot sauce, BUT my most favorite breakfast topping is the jalapeño ranch sauce that Taco Bell uses on their morning crunchwraps. Have you ever had that? To die for. I am going to experiment with that recipe next.

Lastly, in the video below I am wearing one of my favorite tank tops that I got this summer- Sunshine and Coffee. For me, that’s the best part of every morning…iced coffee that is!

Biscuit Breakfast Bake

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• Author: Taryn Camp

Ingredients

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• 1 can of Pillsbury Grands Flaky Layers Biscuits
• 1 package of bacon cooked and roughly chopped
• 8 eggs
• 2 c milk
• 1 c shredded cheddar cheese
• 1/4 c sliced green onions
• Salt and pepper to taste

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Instructions

1. Preheat oven to 350 degrees. Spray a 13 x 9 pan with baking spray.
2. Cut each biscuit into 6 parts and place in the bottom of the pan
3. Top with chopped bacon.
4. In a medium bowl, beat 8 eggs. Whisk in the milk, cheese, salt and pepper, and onions.
5. Pour over the biscuits and bacon.
6. Bake for 35-40 min or until fully cooked/set