Biscuit and Vegetable Breakfast Casserole
Ingredients
- 1 8 oz tube refrigerated biscuit dough
- 8 eggs
- 1 cup milk
- 1/2 cup yellow onion chopped
- 1 cup green bell pepper chopped
- 1/2 cup white mushrooms chopped
- 1 cup cheddar cheese shredded
- 1 cup mozzarella cheese shredded
- 1/4 tsp black pepper
Instructions
- Preheat oven to 350 degrees. Spray a 13x9 inch glass pan with cooking spray.
- Break biscuits into 3-4 pieces each and arrange them in the bottom of the pan, spacing them evenly.
- In a large bowl, whisk the eggs, then add milk, chopped veggies, and cheese and whisk to combine.
- Pour egg mixture over biscuits, using a spatula to spread it out evenly if needed.
- Bake uncovered for 45-50 minutes until cooked through and a knife comes out clean from the center.
Notes
*I have found it is often difficult to find only 8 oz of biscuit dough, however, any time I have added more than 8 oz it has really affected the flavor and baking time. Now when I make it, if the container is larger I just bake the extra biscuits separately on a cookie sheet and we use them for something else another day.
*The veggies for this recipe are very customizable to your tastes. This is our favorite combination but I'm sure you could change up the ratio or even add some cooked meat if you wanted to, I would just make sure that all of the veggies/meat that you add amount to 2 cups total. That should keep the ratio right for everything else. (I would hesitate to skip the onion as I think that adds great flavor, but you could certainly try it.)
Make ahead options: I love making this the morning of and often try chop the peppers and onions the day before so I just have to get the mushrooms and other ingredients ready. While I have never reheated the entire thing in the oven, I do know the leftovers are great reheated the next day!