Hunting season has started, which means I’m back to work. The first morning, I ended up with some biscuits that were a little hard, but not overcooked. I had them on the warmer, a little too long! So, I decided remaking them into a new recipe could be in order. And I have to say, Biscuit Bacon Breakfast Casserole is a most delicious remake. We love it for breakfast, brunch, lunch, and supper. This is an easy, but spectacular meal.
Biscuit Bacon Breakfast Casserole
Ingredients
- 2 TBSP butter or extra virgin olive oil
- 1 cup real bacon bits
- 8 oz leftover biscuits, cut into 1/2-inch cubes (about 3 cups)
- 1 lb zucchini, cut into thin half-moons
- 10 large eggs
- 1 cup sour cream
- 1 cup whole milk
- 2 TBSP Dijon mustard
- 1 tsp kosher salt
- 1/2 tsp granulated garlic powder
- 1/2 tsp granulated onion powder
- 1/4 tsp freshly ground black pepper
- 1 cup finely grated Parmesan cheese, divided
Instructions
- Heat oven to 375.
- Place butter and bacon bits in a large skillet over medium-low heat. When it starts to sizzle, add biscuits and zucchini. Turn to coat with butter.
- Whisk the eggs in a large bowl until completely mixed and the eggs are a bit frothy. Add the sour cream, milk, mustard, salt, garlic powder, onion powder, pepper, and half the cheese. Whisk to combine. Pour the eggs into the skillet and top with the remaining cheese.
- Bake until the eggs are set and casserole is light golden-brown, 35 to 40 minutes. Let cool for 5 minutes. Serve warm.