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Started By
Message
Breakfast Bake - biscuits/sausage/eggs/cheese
Posted on 12/18/15 at 8:37 am
Posted on 12/18/15 at 8:37 am
Yes, totally lifted from a Tasty video with some changes. Gaston and foodies look away.
Start with either bacon or breakfast sausage and 1 onion plus 1/2 green and 1/2 red bell pepper(for Christmas party)
Brown breakfast sausage and cook the crisp out of the onion.
Mix about 16-19 eggs with 1/2 bag cheddar and 1/2 bag Mozzerella. Seaon how you like. I added a small amount of Tony's plus extra salt and black pepper. Add the sausage and veggies to the egg mixture.
Arange Grands Flakey in a dish. These are more tightly packed than I'd like, bit it worked out. Poke holes for added seepage,
Pour mixture over biscuits and jiggle around.
Bake 30 to 35 minutes. This one took almost 40 because it's a bigger batch than normal.
Start with either bacon or breakfast sausage and 1 onion plus 1/2 green and 1/2 red bell pepper(for Christmas party)
Brown breakfast sausage and cook the crisp out of the onion.
Mix about 16-19 eggs with 1/2 bag cheddar and 1/2 bag Mozzerella. Seaon how you like. I added a small amount of Tony's plus extra salt and black pepper. Add the sausage and veggies to the egg mixture.
Arange Grands Flakey in a dish. These are more tightly packed than I'd like, bit it worked out. Poke holes for added seepage,
Pour mixture over biscuits and jiggle around.
Bake 30 to 35 minutes. This one took almost 40 because it's a bigger batch than normal.
6
Posted on 12/18/15 at 8:43 am to AlxTgr
Looks..... tasty. Sorry, had to be done. Does look good tho 
Posted on 12/18/15 at 8:45 am to AlxTgr
Looks good. I like to make breakfast casserole for brunch parties.
I'm impressed. Most of the Tasty videos are shite.
I'm impressed. Most of the Tasty videos are shite.
Posted on 12/18/15 at 8:50 am to AlxTgr
I would eat
I like to do flat crescent rolls at the bottom of mine.
I like to do flat crescent rolls at the bottom of mine.
Posted on 12/18/15 at 8:54 am to Dire Wolf
I did that last year for christmas and it turned out ok. this year I'll be doing that exact same thing except I'll be putting them in induvidual large muffin cups.
Posted on 12/18/15 at 8:55 am to Dire Wolf
quote:Going to experiment with that next time.How do you place them?
I like to do flat crescent rolls at the bottom of mine.
Posted on 12/18/15 at 8:57 am to AlxTgr
I imagine just do a flat layer with the dough across the bottom. Don't roll them. When you unroll a can of crescent roll dough, it is a perfect rectangle.
This post was edited on 12/18/15 at 8:58 am
Posted on 12/18/15 at 9:06 am to LouisianaLady
quote:
I imagine just do a flat layer with the dough across the bottom. Don't roll them. When you unroll a can of crescent roll dough, it is a perfect rectangle.
exactly, its not as bready. I like to through squash or mushrooms in it so I need the room.
Posted on 12/18/15 at 9:08 am to Dire Wolf
I might try multiple layers.
Posted on 12/18/15 at 9:45 am to AlxTgr
That looks tasty...will have to try
Posted on 12/18/15 at 10:07 am to AlxTgr
We usually have something like that on Christmas morning put together the night before and baked that morning. Ours has white bread as the base. How do the raw dough biscuits cook in yours? I've wondered that.
Posted on 12/18/15 at 10:14 am to CalcasieuTiger
quote:
I'll be putting them in induvidual large muffin cups.
MY daughter grates potatoes and squeezes water out. Season, add onion and whatever you like to make basically shredded hashbrowns (or save time and use frozen shredded)
Put in muffin tins and make a nest in the middle. Bake for 15 minutes, remove and crack an egg in each and bake until egg is how you like. Pretty cool little egg muffins.
Posted on 12/18/15 at 10:17 am to Gris Gris
quote:Perfectly. The time is much longer than the suggested cooking time on the can. I would like the goo to mix more, but the office peeps said I was nuts and it was fine as it was. I might try quartering the raw biscuits next.
How do the raw dough biscuits cook in yours? I've wondered that.
Posted on 12/18/15 at 10:29 am to AlxTgr
Do they brown at all and are they biscuits cooked through?
I looked up the one we use. It has crustless bread cut in cubes. It's sort of souffleish, but very simple. The original doesn't have onions etc, but I add those if I want them. I think variations of this casserole are in most Junior League cookbooks, the older ones, anyway. I have no hesitation in making them up when I have overnight guests. Make it up the night before, put it in the fridge and stick it in the oven while you cook up some other things. It works and most people like it.
I looked up the one we use. It has crustless bread cut in cubes. It's sort of souffleish, but very simple. The original doesn't have onions etc, but I add those if I want them. I think variations of this casserole are in most Junior League cookbooks, the older ones, anyway. I have no hesitation in making them up when I have overnight guests. Make it up the night before, put it in the fridge and stick it in the oven while you cook up some other things. It works and most people like it.
This post was edited on 12/18/15 at 10:30 am
Posted on 12/18/15 at 10:40 am to Gris Gris
The only brown would be the part contacting the glass. They do fully cook though. As I do these, I think lowering egg and increasing cheese would be better for what I like.
Posted on 12/18/15 at 10:43 am to AlxTgr
Thanks. Mine has half and half mixed in with the eggs. It's a bit lighter in nature, I think.
Posted on 12/18/15 at 10:48 am to Gris Gris
I had one small square-probably not an entire biscuit. I feel like I have eaten a 4 lb stone. Office lunch is soon. I'm worried.
Posted on 12/18/15 at 11:09 am to AlxTgr
Posted on 12/18/15 at 11:45 am to Gris Gris
I cook bottom layer of biscuits for 5 min then layer and cook the rest makes the bottom have more crunch
Posted on 12/18/15 at 12:01 pm to tigersmanager
Good idea.
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