Potato, Egg And Biscuit Breakfast Casserole Recipe

Name: Potato, Egg And Biscuit Breakfast Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Spread the shredded potatoes evenly in a greased 9x13 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.

738

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Potato, Egg And Biscuit Breakfast Casserole falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Potato, Egg And Biscuit Breakfast Casserole

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