To beat the holiday rush, make this breakfast casserole with biscuits and bacon. Put it together quickly and bake it for 30 minutes.
| Prep Time: | 20 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 12 |
| Yield: | 1 9×13-inch casserole |
Ingredients
- 1 tablespoon olive oil, or as needed
- 4 large potatoes, peeled and cubed
- salt and ground black pepper to taste
- 1 ½ pounds bacon
- 1 (16.3 ounce) can refrigerated biscuit dough
- nonstick cooking spray
- 5 cups shredded Cheddar cheese, divided
- 11 large eggs
- ¼ cup milk
Instructions
- Heat oil in a large nonstick skillet over medium-high heat. Add potatoes, season with salt and pepper, and saute until golden brown, about 10 minutes. Remove from the skillet.
- Add bacon to the same skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9×13-inch baking pan with nonstick spray.
- Cut each biscuit into 4 pieces and spread evenly across the bottom of the prepared baking pan. Layer evenly with potatoes, then bacon, then 2 cups Cheddar cheese. Whip eggs and milk together in a bowl and pour evenly over the Cheddar cheese.
- Bake in the preheated oven for 20 minutes. Sprinkle with remaining 3 cups Cheddar and return to the oven until a toothpick inserted into the center comes out clean, about 10 minutes.
- You can use sausage or ham instead of bacon, if preferred.
- Cook the potatoes and bacon the night before to save time on Christmas morning!
Nutrition Facts
| Calories | 586 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 241 mg |
| Dietary Fiber | 3 g |
| Protein | 30 g |
| Saturated Fat | 16 g |
| Sodium | 1177 mg |
| Sugars | 5 g |
| Fat | 35 g |
| Unsaturated Fat | 0 g |