Breakfast Biscuit Casserole
This easy breakfast biscuit casserole is the perfect way to start the day. Loaded with herbs, spices, eggs, bacon and flaky biscuits, this breakfast biscuit casserole is hard to resist. Perfect as a meal prep recipe through the week or at your next Sunday brunch. This easy breakfast recipe is a must try.
Ingredients
- 1 can original biscuits , 8 biscuits per can, cut into 8 pieces per biscuit total 64 triangles
- ½ cup 2% milk
- ¼ cup light sour cream
- 7 eggs
- 1 cup shredded cheese, mozzarella or cheddar
- 1 cup red bell pepper, diced small
- ½ cup shallots, diced small
- ½ cup cooked bacon, crushed into small pieces
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon dried parsley
- ½ teaspoon onion powder
Equipment
- 11x9 inch baking dish
Instructions
- Preheat the oven to 350 degrees.
- Spray an 11 x 9-inch baking tray with cooking spray.
- In a mixing bowl, combine eggs, milk, sour cream, salt, pepper, onion powder, and dried parsley, whisk it together.
- Next, line the bottom of the prepared baking tray with about 40 of the biscuit pieces.
- Then, you’ll add a layer of diced red bell pepper and diced shallots.
- Next, add the crushed bacon and shredded cheese.
- Top everything with the egg mixture and finish the dish with the remaining biscuit pieces.
- Cover with foil and bake for 30 minutes.
- Remove the cover and finish baking for an additional 20-25 or until it is cooked through and the biscuits on top are golden brown. Total cooking time 50-55 minutes.
Nutrition
Serving: 1serving, Calories: 334kcal, Carbohydrates: 30g, Protein: 14g, Fat: 18g, Saturated Fat: 5g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 147mg, Sodium: 860mg, Potassium: 316mg, Fiber: 1g, Sugar: 4g, Vitamin A: 826IU, Vitamin C: 22mg, Calcium: 140mg, Iron: 3mg