Bacon n' Egg Biscuit Bake

This egg and bacon bake is topped with frozen biscuits for a quick 'n easy version of the classic breakfast dish.

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Servings 2

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( 16 ) Ratings

16 Ratings

5 Stars 11%

4 Stars

3 Stars 17%

2 Stars 17%

1 Stars 11%

Member Reviews ( 6 )

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ingredients 6
Prep Time 15 min
Total Time 50 min

Ingredients

2: Pillsbury® Grands!® frozen southern-style biscuits (from 25-oz bag)

2: eggs

1/2: cup milk

1: can (7 oz) Green Giant® Mexicorn® whole kernel corn with red and green peppers, drained, or 1 cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn

2: strips bacon, cooked, crumbled

1/3: cup shredded Swiss cheese

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Directions

1 Heat oven to 350°F. Place biscuits on cutting board to thaw, about 10 minutes.
2 In medium bowl, beat eggs and milk with wire whisk until blended. Stir in corn, bacon and cheese.
3 Spray 1-quart casserole with cooking spray. Cut each biscuit into 8 pieces; arrange evenly in casserole. Pour egg mixture over biscuits. Press down with back of spoon, making sure all biscuit pieces are covered with egg mixture.
4 Bake 30 to 35 minutes or until edges are golden brown and center is set. Let stand 5 minutes before serving.

EXPERT TIPS

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Expert Tips

Add other ingredients as your taste dictates--sliced mushrooms, diced onions and bell peppers.

Diced ham can be substituted for the bacon.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 500
Calories from Fat: 220),

% Daily Value

Total Fat: 25g; 25%
(Saturated Fat 9g, 9% Trans Fat 4g 4% ),
Cholesterol: 240mg; 240%;
Sodium: 1240mg; 1240%;
Total Carbohydrate: 47g; 47%
(Dietary Fiber 2g 2% Sugars 12g 12% ),
Protein: 23g; 23%

% Daily Value*:

Vitamin A: 10%;
Vitamin C: 4%;
Calcium: 25%;
Iron: 10%;

Exchanges:

2 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 1/2 High-Fat Meat; 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

Erilyn34

report Posted Sep. 21, 2012 2:44 PM

I doubled the recipe and added even more shredded swiss cheese. I used frozen steamers southwestern style corn which I steamed before I baked it in the oven. It was delicious and light!! My boyfriend loved it! Will definitley make again!

Cadams0925

report Posted Jan. 10, 2012 10:15 PM

I made this and doubled the recipe! I added ham/sausage/bacon bits. I also used cheddar cheese. EXCLUDED the veggies and just made it a breakfast casserole. If you add a white gravy from the "drippings" of the bacon....its MUUUUUCH better!

l8tchr

report Posted Dec. 25, 2011 5:30 PM

Sorry friends but we won't ever make this again. I made it for our Christmas morning breakfast buffet with family. No one liked it including my husband who eats everything. It had little to no flavor even though I added sun dried tomatoes to spice it up a little. I made it to serve eight. We went over the recipe to make sure I added everything in the right quantity thinking we must have missed something. Everyone took a small serving and we threw out almost 2/3 of the casserole.

Dusty-Anne

report Posted Dec. 8, 2011 9:55 AM

This was easy and tasty!! Not just for breakfast or brunch. We have it for a quick "lite" dinner from time to time.

Ziffer

report Posted Nov. 9, 2011 9:45 PM

I am not a fan of canned corn. Instead of canned corn, I used fresh corn from 1 ear of corn, cutting the corn off the cob with a sharp knife. I also used the Pillsbury Grands Butter Tastin' biscuits rather than the Southern style. I like them much better. This is really a quick, simple breakfast that breaks up the routine of regular eggs and bacon.