When I first saw the recipe that inspired this Comfort Bake Yum, it had a lot fewer ingredients and was intended as a snack. I stepped it up a few notches and made it a breakfast feast!
5 eggs (go for cage free, vegetarian fed – no beak-less chickens here!)
1/4 cup milk
16 oz refrigerated breakfast biscuits (I used the Pillsbury flakey kind)
4 scallions (green onions, spring onions, whatever you prefer to call them)
1 cup shredded extra sharp cheddar cheese
If you’re into the meats – cooked center cut bacon, cooked sausage or breakfast ham
11×17 pan, sprayed with cooking spray (Note: I think a 9×13 works better, but might need to bake a little longer)
One grandpa to entertain your kiddo (or wish this)
Mix your eggs and milk in a large bowl. Cut each biscuit (I’m all about scissors in the kitchen) into fours and add it to the bowl. I like to do this before I cook the bacon or cut up the scallions – give the biscuits some time to really soak in the eggs.
Cut up your scallions, shred your cheese, cook and break up your bacon (or sausage). Add everything to the bowl. Re: the cheese – my home economist mother tells me that pre-shredded cheese is coated with something or other to keep it from clumping. A. Gross, B. If you shred it yourself it will melt better.
Mix it all up and pour into your pan. Bake at 350 for 25 minutes (make sure it isn’t runny – mine this morning took 28 mins).