
By Alexa Jones
Easy Breakfast Egg Casserole
6 steps
Prep:30minCook:25min
A versatile make-ahead breakfast option. Easy for groups or as a meal prep, and so versatile. Cheers!
Updated at: Thu, 17 Aug 2023 08:03:40 GMT
Nutrition balance score
Unbalanced
Glycemic Index
57
Moderate
Glycemic Load
7
Low
Nutrition per serving
Calories223.3 kcal (11%)
Total Fat13.8 g (20%)
Carbs12.9 g (5%)
Sugars2.8 g (3%)
Protein11.6 g (23%)
Sodium499.3 mg (25%)
Fiber1.3 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
18 servings

2 cupsBisquick
OR 2 cans of biscuit dough

1 packagebacon
cooked soft and chopped into small pieces

18eggs
large

1red onion
diced small

2bell peppers
any color, diced small

1 packagefrozen spinach
thawed and drained

10 ozcherry tomatoes
halved and quartered

2 TBSminced garlic

1 cupmilk
of choice

1 tspsalt

1 tsppepper

1 tsppaprika

1 tsporegano

shredded cheese
Instructions
Step 1
Preheat oven to 375F. Grease two 9x13 inch pans and set aside.

Step 2
Prepare Biquick mix to package instructions and form into 1 inch balls. If using canned biscuit dough, quarter the biscuits and form into 1 inch balls. Arrange dough balls on a parchment lined baking tray, cover with a tea towel, and set aside.



Step 3
To a large mixing bowl, add the eggs, bacon, diced veggies, garlic, milk, and seasoning. Stir until well combined.

Step 4
To each of the greased baking dishes, divide half of the biscuit dough balls along the bottom of the pans, ensuring they are evenly dispersed. Pour the egg mixture over the top of the biscuits. Top with the remaining biscuits and then transfer to the oven.
Step 5
Bake for 20 minutes or until eggs are firm and biscuits are golden on top. If adding cheese, sprinkle over the top during the last 5 minutes of baking.

Step 6
Remove from oven and serve immediately. Or, if freezing for easy breakfast meal prep, allow to cool completely before slicing into squares and wrapping in parchment paper and foil.


Notes
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Easy
Go-to
Kid-friendly
Makes leftovers