Holiday mornings call for easy breakfast or brunch casseroles. The preparation time for this dish is 15 minutes and the baking time is 40 minutes.
Bacon, Egg and Hash Brown Biscuit Bake
9 large eggs
1/2 cup 2 percent milk
8 ounces sour cream
1/2 teaspoon coarse salt
1 teaspoon freshly minced garlic
1 tablespoon ground mustard
2 teaspoons freshly ground black pepper
1 1/2 cups enriched bleached self-rising flour
3 tablespoons unsalted butter
1/2 cup buttermilk
3 cups frozen country-style shredded hash brown potatoes, thawed and patted dry
1/2 cup chopped sweet onion
2 cups shredded Cheddar or pepper jack cheese
1/2 cup shredded Parmesan cheese
1 pound bacon, cooked and crumbled
1. Heat oven to 400F. Spray 13-by-9-inch baking dish with nonstick cooking spray. Beat eggs, milk, sour cream, garlic, salt, mustard and pepper in large bowl with whisk until blended. Set aside.
2. Place flour in medium bowl. Cut in butter with pastry blender until mixture resembles coarse crumbs. Add buttermilk. Stir just until dough leaves sides of bowl. Press into bottom of prepared dish with floured hands.
3. Stir potatoes, onions and cheeses into egg mixture until blended. Pour over dough. Spread evenly. Bake 35-40 minutes or until knife inserted in center comes out clean. Sprinkle with bacon. Cool 10 minutes before serving.
SOURCE: Adapted from White Lily Flour