Well, obviously you are asking yourself what the heck a savory casserole is doing on a blog that features sugar as the primary ingredient…and what it has do with sweets.
The answer is…NOTHING.
I just felt like making a really great, kick-butt casserole for breakfast and I wasn’t able to find a recipe that incorporated everything I wanted: eggs, bacon, potatoes O’Brien, cheese AND biscuits. Yep. I didn’t say it was healthy, but it sure is a hearty breakfast that will tide you over into the afternoon. I have made it for 15 and I have made it for 2. You can easily double, triple or heck, even quadruple the recipe as you see fit!
Ingredients (recipe to serve 2-4 people):
Pillsbury Grand Homestyle Biscuits (3 biscuits, halved to make 6)
1/4-1/2 cup of milk (if you want super-fluffy eggs, add more milk)
1/2 cup shredded Cheddar cheese
1-2 potatoes, cubed
1 green bell pepper, chopped
1/2 white or yellow onion, chopped
1 ham steak or 6-8 slices of cooked bacon, cubed or chopped
1 tbsp. of olive oil
Preheat oven to 350 degrees.
Oil a small Pyrex pan (with Pam or another cooking spray). Press the biscuit dough into the pan, covering the bottom.
In a frying pan, heat up 1 tbsp. of oil. Add your cubed potatoes, chopped pepper and onions, and ham or bacon to the pan. Cook until the potatoes are browned and heated through.
In a small bowl, whisk your eggs and milk together with salt and pepper. Mix the cheddar cheese into the eggs.
Pour your potato mix (aka Potatoes O’Brien) over the biscuit dough, spreading the mix evenly. Pour the egg, milk and cheese mixture over the top and press down the mix with a spoon to ensure that the eggs seep down through the layers.
Bake in pre-heated oven for 30-35 minutes (more if you increase this recipe) or until top is slightly browned and the middle is set.