Recipe Index

Ingredients

• ½ pound bacon, (chopped)
• ½ pound breakfast sausage
• 1 (16-ounce) can biscuits
• 6 large eggs
• 1 cup half and half
• ½ teaspoon salt
• ¼ teaspoon ground pepper
• ½ teaspoon garlic powder
• ½ teaspoon dried onion flakes
• 1 tablespoon chopped chives, (more for garnish)
• 1 cup shredded Colby Jack cheese

Method

1. Heat the oven to 350°F and coat a 3-quart baking dish for this bubble up breakfast casserole.
2. Cook the chopped bacon in a large skillet over medium-high heat until crisp, then lift it out with a slotted spoon onto paper towels to drain for the casserole.
3. Brown the breakfast sausage in the bacon fat in the same skillet, breaking it up as it cooks until no pink remains, and add it to the drained bacon.
4. Cut each biscuit from the can into six pieces and lay the biscuit pieces across the bottom of the prepared dish as the casserole base.
5. Scatter the cooked bacon and sausage evenly over the biscuit pieces in the breakfast casserole dish.
6. Whisk the eggs with the half and half, salt, ground pepper, garlic powder, dried onion flakes and chopped chives, and pour that custard over the biscuits and meat.
7. Sprinkle the shredded Colby Jack evenly over the top of the bubble up casserole before it goes into the oven.
8. Bake the breakfast casserole for 30 to 35 minutes until the biscuits are baked through and the eggs are no longer runny, rest it for 5 minutes, and garnish it with more chopped chives.

Prep: 25 min · Cook: 35 min · Total: 60 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data