This is a great breakfast or brunch dish to make for up to 15 people. You can cut this recipe in half – just adjust your cooking time. Prepare it the night before and just pop it into the oven the next morning. So easy! I like to make it with my left over homemade biscuits. If you don’t have homemade biscuits – you can use a can of biscuits. Just leave the biscuits out so they can get stale/dry. If you want to spice this dish up you can substitute the bacon for spicy sausage and add green chilies, a few chopped tomatoes, and maybe some red pepper flakes. The options are limitless!
- 10-15 Biscuits – stale/dry
- 1/2 medium onion, chopped
- 1/2 green pepper, chopped
- 1 lb. bacon cooked crisp and chopped (I prefer Applewood smoked bacon.)
- 12 – 18 eggs
- 1 cup milk (I like to use 1/2 and 1/2 or evaporated milk.)
- 1 teaspoon dried basil
- a touch nutmeg
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- 2-1/2 cups cheddar cheese, shredded
Cook the biscuits the day before and allow to go stale. Cut each biscuit into quarters. Cook the bacon until crispy. Drain the bacon fat, but leave a little in the pan to sauté your onions and peppers. Beat eggs together with milk and seasonings. Add the quartered biscuits, 2 cups of cheese, the bacon and vegetables and mix thoroughly.
Spray a 9×13″ pan with cooking spray and add contents. Sprinkle the top with the remaining cheese. Cover, and refrigerate overnight or for at least 8 hours.
Cover with foil (sprayed with non-stick spray on the food side) and cook in a 375° oven for 40 minutes. Remove foil and cook for 20 more minutes or until firm and cooked through.
Let the dish rest for 5 minutes before cutting and serving.