Breakfast Biscuit Casserole

I must give credit for this idea to some hunky dude down the Instagram rabbit hole. His version involved lots of fatty breakfast meats and some heavy gravy all draped in a bundt pan, but I liked his idea of mixing Pillsbury biscuits into an egg casserole, (I just happened to have a spare pack in my fridge with an expiration date quickly approaching.) 

So here’s my take on it — a tad lighter than his, but not so much that it doesn’t still taste decadent.

INGREDIENTS (serves 4)

1 tablespoon butter

8 Eggs

4 strips bacon, cooked and crumbled

½-cup caramelized onions

½-cup roasted red peppers, diced

1 cup gruyere cheese, large grate

4 biscuits (Pillsbury grand), cut into 8 pieces each

1/4 -teaspoon red pepper flakes

Salt and pepper to taste

PREPARATION

Preheat oven to 375 degrees. Grease a 9”-round baking pan (at least 2” deep) with butter. 

In a large bowl, beat the eggs. Add the bacon, onions, peppers and cheese. Gently mix to combine. Add the biscuits, making sure to add one at a time so that they don’t clump together. Season with red pepper flakes, salt and pepper and gently combine.

Pour the egg mixture into the baking pan, spreading the mixture evenly so that the biscuit chunks are well distributed.

Bake for 18 minutes until. Remove from oven. The biscuits will have started to brown, so using two spoons, gently flip them over in the mixture without disturbing the eggs too much.

Place back in oven for another 20-25 minutes.

Allow to cool for 10 minutes. To serve, slice into wedges.

(NOTE: If the eggs look a little too drippy for your taste in the center, place the baking pan under the broiler for no more than 30 seconds.)