Potato, Egg And Biscuit Breakfast Casserole

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 6 eggs
• 1 (12 ounce) can evaporated milk
• 1 (17 1/3 ounce) can pillsbury grands refrigerated buttermilk biscuits
• 1 (20 ounce) bag simply potatoes refrigerated shredded hash brown potatoes
• 2 cups shredded cheddar cheese, divided
• 1/4 cup hormel real bacon bits
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon mrs. dash seasoning mix
• 1 tablespoon instant minced onion

Recipe

• 1 spread the shredded potatoes evenly in a greased 9x13 casserole dish.
• 2 in a mixing bowl whisk together the eggs, milk, spices, onion, and bacon bits.
• 3 add 1 cup of the shredded cheese and mix lightly.
• 4 cut the biscuits into quarters with kitchen shears, and drop them into the mixture, ensuring all pieces are coated.
• 5 once all the biscuits are in the egg mixture, use a slotted spoon to remove the biscuit pieces and arrange them in a single layer over the potatoes.
• 6 pour the egg mixture evenly over all.
• 7 top with the remaining 1 c of shredded cheese.
• 8 at this point, you can cover with foil and refrigerate overnight, or you can put it right into the oven.
• 9 bake covered at 375 degrees for 35 minutes.
• 10 remove foil and bake an additional 15 minutes.
• 11 allow to set 5 minutes before serving.