What’s Cookin? Sunday Brunch 5/27: Breakfast Of Champions Casserole

There is breakfast, and of course; breakfast for dinner. But on Sunday’s, there is breakfast for lunch, or what the ‘cool kids’ call “brunch”.

Wikipedia: A meal is not usually considered brunch if it is started before 10:30 am; such meals would still be considered breakfast. Typically brunch is had between 10:30 am and 2 pm, close to lunch time but still before. Brunch is usually eaten in the late morning.

Oh, and enjoy!

Ingredients:

15 Stale Pop-and-Bake Biscuits
1/2 med. Onion, roughly diced
1/2 lg. Green Pepper, roughly diced
12 oz. Bacon, chopped
18 Eggs
1 cup Milk
1 teaspoon Dried Basil
1 teaspoon Black Pepper
1/2 teaspoon Salt
2 1/2 cups Cheddar Cheese, shredded

Preparation:

Cook the biscuits the day before and allow to go stale. Cut each biscuit into quarters.

Cook the bacon in a non-stick skillet. Drain the bacon fat (but leave a the pan lubed up), and sweat the onions and peppers over medium heat until translucent. Set aside to cool.

Beat eggs together with milk and seasoning. Add the biscuits, 2 cups of cheese, the bacon and vegetables and mix thoroughly.

Spray a 9×13″ pan with cooking spray and dump in contents. Sprinkle the top with the remaining cheese. Cover, and refrigerate overnight or for at least 8 hours.

Cover with foil (sprayed with non-stick spray on the food side) and cook in a 375° oven for 40 minutes. Remove foil and cook for 20 more minutes or until firm and cooked through.

Let the casserole rest for 5 minutes before cutting and serving.

Makes 15 servings, 8 points per serving (when made with low-fat cheese). This recipe can easily be halved, but you’ll have to adjust the cooking time for a smaller casserole.

Source: NeverTrustASkinnyChef

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