Buttermilk Biscuit Breakfast Casserole
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 210.5
- Total Fat: 8.0 g
- Cholesterol: 184.4 mg
- Sodium: 644.0 mg
- Total Carbs: 21.7 g
- Dietary Fiber: 1.0 g
- Protein: 11.9 g
View full nutritional breakdown of Buttermilk Biscuit Breakfast Casserole calories by ingredient
Introduction
Fast and easy to prepare - you'll always get rave reviews Fast and easy to prepare - you'll always get rave reviewsNumber of Servings: 6
Ingredients
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buttermilk biscuit refridgerated dough - use 4
Mixed Vegetables use whatever fresh veggies you like in whatever amount you like
1/2 cup Shredded 2% Mexican Four Cheese blend
4 Tbsp Kirkland Crumbled Bacon Bits
4 Eggs - large Eggs
3 Tbsp. Milk, canned, evaporated
Tips
Use this as a side instead of main dish and add in fruit or other breakfast item to make it more healthful.
Directions
1. cut up each biscuit into 6 and put in regular size loaf pan.
2. Add chopped veg, bacon and cheese and toss together
3. Mix eggs and milk together and then add to pan and gentle stir.
4. Season to taste
5. Bake at 350 for about 30 minutes.
Serving Size: Makes 6 small services if made in a loaf pan
Number of Servings: 6
Recipe submitted by SparkPeople user OLYGIRL65.
2. Add chopped veg, bacon and cheese and toss together
3. Mix eggs and milk together and then add to pan and gentle stir.
4. Season to taste
5. Bake at 350 for about 30 minutes.
Serving Size: Makes 6 small services if made in a loaf pan
Number of Servings: 6
Recipe submitted by SparkPeople user OLYGIRL65.
Member Ratings For This Recipe
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1CRAZYDOG
