Good Morning Biscuit & Egg Bake
Recipe: #26231
June 12, 2017
Categories: Breakfast, Casseroles, Eggs, Brunch, Oven Bake, Refrigerated Dough, more
"Perfect for lazy weekend mornings or afternoons, it's versatile you can change or add more or less toppings, also you could cook the bacon a day ahead"
Ingredients
Nutritional
- Serving Size: 1 (248.3 g)
- Calories 642
- Total Fat - 40.7 g
- Saturated Fat - 15.2 g
- Cholesterol - 394.5 mg
- Sodium - 1596.5 mg
- Total Carbohydrate - 24.6 g
- Dietary Fiber - 0.6 g
- Sugars - 1.8 g
- Protein - 42.2 g
- Calcium - 321.6 mg
- Iron - 3.6 mg
- Vitamin C - 23.1 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees F. Lightly spray a 9x13-inch baking sheet with cooking spray.
Step 2
Cook the bacon in a large skillet over medium heat, stirring often, until the bacon is browned and crisp, about 10 minutes. Remove bacon pieces with a slotted spoon, and drain on paper towels.
Step 3
Separate the refrigerated biscuits, and arrange onto the prepared baking sheet so they touch together, then press the biscuit dough down to seal them together into a crust that covers the baking sheet.
Step 4
Bake in the preheated oven until the crust is slightly cooked and very lightly browned, about 5 minutes. Do not overbake! Remove from oven.
Step 5
Melt the butter in a large nonstick skillet over medium heat until the foam disappears. Beat the eggs in a bowl, and pour the eggs into the hot skillet. Use a spatula to lift and gently stir the eggs just until set, but still moist, 3 to 4 minutes. Arrange the lightly scrambled eggs on the semi-baked biscuit crust. Top with the cooked bacon, onion, and green pepper.
Step 6
In a bowl combine the two cheeses together, then sprinkle all over top of the pizza. Sprinkle with salt and black pepper.
Step 7
Return to oven, and bake on the top rack until the cheese is melted and bubbling and has lightly browned, about 10 more minutes.
Tips
- Cooking spray