Potato, Egg and Biscuit Breakfast Casserole

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Ingredients

6 eggs
1 (12 ounce) can evaporated milk
1 (17⅓ ounce) can Pillsbury Grands refrigerated buttermilk biscuits
1 (20 ounce) bag simply potatoes refrigerated shredded hash brown potatoes
2 cups shredded cheddar cheese, divided
¼ cup hormel real bacon bits
½ teaspoon salt
¼ teaspoon pepper
½ teaspoon Mrs. Dash seasoning mix
1 tablespoon instant minced onion

Directions

Spread the shredded potatoes evenly in a greased 9×13 casserole dish.
2
In a mixing bowl whisk together the eggs, milk, spices, onion, and bacon bits.
3
Add 1 cup of the shredded cheese and mix lightly.
4
Cut the biscuits into quarters with kitchen shears, and drop them into the mixture, ensuring all pieces are coated.
5
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.
6
Pour the egg mixture evenly over all.
7
Top with the remaining 1 c of shredded cheese.
8
At this point, you can cover with foil and refrigerate overnight, or you can put it right into the oven.
9
Bake covered at 375 degrees for 35 minutes.
10
Remove foil and bake an additional 15 minutes.
11
Allow to set 5 minutes before serving.

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