Eggs, Vegetable and Cheese Biscuit Bake
Eggs, Vegetable and Cheese Biscuit Bake is so easy, so versatile and perfect for those mornings or evenings when you want a breakfast casserole!
Ingredients
- 1 tube refrigerated biscuits - 8 biscuits
- 10 large eggs
- ¼ cup milk -
- 1 ½ cups onions, peppers and mushrooms, chopped or sliced and sauteed more or less to taste
- ½ teaspoon salt -
- ¼ teaspoon pepper -
- 1 ¼ cups cheese, shredded, your favorite variety
- cooking spray
- olive or another vegetable oil
Instructions
- Preheat your oven to 375 degrees.
- Prepare a casserole dish with cooking spray. We use a dish that is an 8x8 inch square.
- If you are using vegetables heat some oil in your skillet, on medium to medium high, until it shimmers or a drop of water flicked in it dances.
- Add your prepared vegetables, mushrooms first as they take the longest. Stir regularly until tender.
- Remove from heat and allow to drain on a paper towel or in a strainer. Set aside for a moment.
- Slice each biscuit into 6 pieces. Cut in half and then each half into three parts. Set aside.
- In a large bowl, whisk together the eggs, milk, salt, and pepper.
- Stir about ⅔ of a cup of cheese into your egg mixture.
- Add biscuit pieces and cooked vegetables to your egg mixture.
- Stir until everything is coated.
- Dump mixture into your prepared dish.
- Bake for 45 minutes or until a toothpick inserted into the center comes out clean.
- Add remaining Cheddar cheese to the top and broil for a minute or two to melt and brown cheese.
- Serve with some sliced green onions if desired. Serve and enjoy!