Potato Egg Biscuit Breakfast Casserole Recipe 395 Recipes

POTATO, EGG AND BISCUIT BREAKFAST CASSEROLE

Potato, Egg and Biscuit Breakfast Casserole image

I threw this together last night to cook for breakfast this morning using just what I had on hand and it turned out beautifully. This is very adaptable to your individual taste. You can leave out the bacon bits, or substitute cooked sausage or ham. Next time I will definitely add mushrooms and green peppers! This is wonderful served with fresh tomato slices and/or other fruit.

Provided by Hippie2MARS

Categories < 4 Hours

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 10

Ingredients

6 eggs
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
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

Steps:

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.

BISCUIT EGG BAKE

Biscuit Egg Bake image

"Determined to come up with a brunch dish that didn't keep me in the kitchen all morning, I created this casserole made with everyone's favorite ingredients," relates Jenny Flake of Gilbert, Arizona. "Preparation is minimal, and then it goes right into the oven, so you can spend more time with the ones you love." Simply serve with a fruit salad for a hearty weekend breakfast guests will love.

Provided by Taste of Home

Categories Breakfast Brunch

Time 1h

Yield 10-12 servings.

Number Of Ingredients 11

Ingredients

1 tube (16.3 ounces) large refrigerated buttermilk biscuits
12 large eggs
1 cup whole milk
1 cup chopped fresh tomatoes
1/2 cup chopped green onions
1 can (4 ounces) chopped green chilies
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon salt-free garlic seasoning blend
1 package (2.1 ounces) ready-to-serve fully cooked bacon, diced
2 cups shredded cheddar cheese

Steps:

Separate biscuits. Cut each biscuit into fourths; arrange in a greased 13x9-in. baking dish. , In a large bowl, whisk the eggs, milk, tomatoes, onions, chilies, salt, pepper and seasoning blend. Pour over biscuits. Sprinkle with bacon and cheese. , Bake, uncovered, at 350° for 40-45 minutes or until a thermometer reads 160°.

Nutrition Facts : Calories 306 calories, Fat 18g fat (8g saturated fat), Cholesterol 235mg cholesterol, Sodium 877mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 0 fiber), Protein 15g protein.

POTATO, EGG & BISCUIT BREAKFAST CASSEROLE RECIPE - (3.9/5)

Potato, Egg & Biscuit Breakfast Casserole Recipe - (3.9/5) image

Provided by Rindarose166

Number Of Ingredients 10

Ingredients

6 eggs
1 (12-ounce) can evaporated milk
1 (17.3-ounce) can Pillsbury Grands refrigerated buttermilk biscuits
1 (20-ounce) bag simply potatoes refrigerated shredded hash brown potatoes
2 cups 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

Steps:

Spread the shredded potatoes evenly in a greased 9x13-inch 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 cup 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°F for 35 minutes. Remove foil and bake an additional 15 minutes. Allow to set 5 minutes before serving.

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