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Name: Comfort Breakfast Bake
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 5 eggs; 1/4 cup milk; 16 oz refrigerated breakfast biscuits (I used the Pillsb; 4 scallions (green onions); 1 cup shredded extra sharp cheddar cheese; If you’re into the meats – cooked center cut bacon; 11 ×17 pan sprayed with cooking spray (Note: I think but might need to bake a little longer)

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INGREDIENTS

5 eggs
1/4 cup milk
16 oz refrigerated breakfast biscuits (I used the Pillsb
4 scallions (green onions)
1 cup shredded extra sharp cheddar cheese
If you’re into the meats – cooked center cut bacon
11 ×17 pan sprayed with cooking spray (Note: I think ; but might need to bake a little longer)

INSTRUCTIONS

INGREDIENTS

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 or cooked sausage

11×17 pan, sprayed with cooking spray (Note: I think a 9×13 works better, but might need to bake a little longer)

DIRECTIONS

1. 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.

2. 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.

3. 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).

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(recipe from Rocking Lion)

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NOTES

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Comfort Breakfast Bake

5 eggs
1/4 cup milk
16 oz refrigerated breakfast biscuits (I used the Pillsb
4 scallions (green onions)
1 cup shredded extra sharp cheddar cheese
 If you’re into the meats – cooked center cut bacon
11 ×17 pan sprayed with cooking spray (Note: I think but might need to bake a little longer)

INGREDIENTS 
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 or cooked sausage

11×17 pan, sprayed with cooking spray (Note: I think a 9×13 works better, but might need to bake a little longer)

DIRECTIONS
1. 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.

2.  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.

3. 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).

Like & Share

Join us here for more every day fun, tips, recipes, weight loss support & motivation!
https://www.facebook.com/groups/carrieshealthyfriends/

FOLLOW ME ON FACEBOOK
I am always posting awesome stuff! 
https://www.facebook.com/carrie.luscombe
(recipe from Rocking Lion)

http://bit.ly/15wBYPX

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Nutrition

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Serving Size: 1 (1126g)
Recipe Makes: 1

Calories: 281
Calories from Fat: 66 (23%)

Amt Per Serving		% DV

	Total Fat 7.3g	10 %
	Saturated Fat 4.5g	22 %
	Monounsaturated Fat 2g
	Polyunsanturated Fat 0.3g
Cholesterol 30.5mg		9 %
Sodium 667.1mg		23 %
Potassium 1010.7mg		27 %
Total Carbohydrate 32.1g		9 %
	Dietary Fiber 0g	0 %
	Sugars, other 32.1g
Protein 22.2g		32 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 281

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