Cheddar Biscuit Bake

Breakfast casserole

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 375 degrees with a rack in the upper third. Lightly grease a medium baking dish. Coarsely chop roasted red peppers. Trim ends of scallions, and then thinly slice. In a liquid measuring cup, stir together 1/2 cup of milk and 1 teaspoon of vinegar; set buttermilk aside for step 4.

Step 2

Heat 1 teaspoon oil in a nonstick skillet over medium high. Add chorizo and cook, breaking up into small pieces, until browned, about 5 minutes. Stir in peppers and half of scallions. Transfer chorizo mixture to prepared baking dish.

Step 3

In a large bowl, whisk to combine 4 large eggs and mascarpone until combined, then stir in 3/4 cup water, 3/4 teaspoon salt, and a few grinds of pepper. Pour egg mixture over chorizo mixture in baking dish.

Step 4

In a medium microwave safe bowl, microwave 4 tablespoons of butter until melted. Stir in buttermilk until combined. Using a fork, gently stir in self rising flour and 1/4 teaspoon salt until just combined. Gently stir in half of the cheese.

Step 5

Using a tablespoon, drop biscuit dough over egg mixture in baking dish. Top with remaining cheese and a few grinds of pepper. Bake on upper oven rack until biscuits are golden and cooked through, and egg mixture is set, about 30 minutes. Let sit 5 minutes. Top cheddar biscuit bake with remaining scallions before serving. Enjoy!