Our Saturdays are always ear-marked with a nice, big, hot breakfast. During these quarantine days it certainly helps us keep track of the days of the week! LOL One of our new favorites is this EGG-cellent Breakfast Casserole, courtesy of Rocking Lion. I'm not a *big* fan of egg casseroles (or eggs, for that matter) but this casserole has a great balance of eggs to everything else that I can't help but eat seconds.... and maybe thirds.... or fourths..... and Mason LOVES it too! It keeps in the fridge well, and with a quick ~zap~ in the microwave and it's warm and fresh. Check out the recipe below (I've made a tweak or two to reflect what I had on hand, so that's what I'm sharing here. If you'd like the original recipe, check out the "Rocking Lion" link above.) INGREDIENTS:
5 eggs 1/4 cup milk (we use plain, unsweetened almond) 16 oz refrigerated breakfast biscuits (we use the Southern Style biscuits) 3 Tbs dried chives 1 cup shredded fiesta cheese 5 bacon strips 1/4 cup pre-packaged bacon bits (You can use 1/2 lb to 1 lb of sausage, if you prefer instead of bacon) Directions:
Enjoy!
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AuthorI am the mom to a 3 year old and a 10 month old, a wife, former middle school FACS teacher, small business owner, and attempting to be a mom-boss at that. Categories
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February 2022
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