Name: Breakfast Casserole
Yield: 4 servings
Ingredients: 3 c. onions, chopped; 3 Tbsp. margarine or butter; 1/4 - 1/2 tsp. salt; 1/4 tsp. pepper; 2- 12 oz. cans of refrigerated biscuits; 6 slices bacon, crisply cooked and crumbled; 2/3 c. whipping cream; 1/2 c. dairy sour cream; 3 eggs; 2 oz. (1/2 cup) shredded cheddar cheese; pepper, if desired

Servings: 4 persons

3 c. onions, chopped
3 Tbsp. margarine or butter
1/4 - 1/2 tsp. salt
1/4 tsp. pepper
2- 12 oz. cans of refrigerated biscuits
6 slices bacon, crisply cooked and crumbled
2/3 c. whipping cream
1/2 c. dairy sour cream
3 eggs
2 oz. (1/2 cup) shredded cheddar cheese
pepper, if desired

1
Heat oven to 375 degrees.
2
In a large skillet, cook onions in margarine until tender, but not browned.
3
Stir in salt and 1/4 tsp. pepper.
4
Separate dough into 20 biscuits; place in ungreased 5 x 10 inch jelly roll pan.
5
Press over bottom and 1/2 inch sides to form crust.
6
Spoon onions over crust; sprinkle with bacon.
7
In medium bowl, combine cream, sour cream and eggs until well blended; stir in cheese.
8
Spoon evenly over onions and bacon. Sprinkle with additional pepper.
9
Bake at 375 degrees for 24 - 30 minutes or until crust is deep golden brown.
10
Store in refrigerator.
11
12 servings.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Breakfast Casserole

How did you like this recipe?