Potato Egg And Biscuit Breakfast Casserole Food

POTATO, EGG & BISCUIT BREAKFAST CASSEROLE RECIPE - (3.9/5)

Steps:

• Spread the shredded potatoes evenly in a greased 9x13-inch casserole dish. In a mixing bowl whisk together the eggs, milk, spices, onion, and bacon bits. Add 1 cup of the shredded cheese and mix lightly. Cut the biscuits into quarters with kitchen shears, and drop them into the mixture, ensuring all pieces are coated. 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. Pour the egg mixture evenly over all. Top with the remaining 1 cup of shredded cheese. At this point, you can cover with foil and refrigerate overnight, or you can put it right into the oven. Bake covered at 375°F for 35 minutes. Remove foil and bake an additional 15 minutes. Allow to set 5 minutes before serving.

HOLIDAY BREAKFAST CASSEROLE WITH BISCUITS AND BACON

Steps:

• Heat oil in a large nonstick skillet over medium-high heat. Add potatoes, season with salt and pepper, and saute until golden brown, about 10 minutes. Remove from the skillet.
• Add bacon to the same skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with nonstick spray.
• Cut each biscuit into 4 pieces and spread evenly across the bottom of the prepared baking pan. Layer evenly with potatoes, then bacon, then 2 cups Cheddar cheese. Whip eggs and milk together in a bowl and pour evenly over the Cheddar cheese.
• Bake in the preheated oven for 20 minutes. Sprinkle with remaining 3 cups Cheddar and return to the oven until a toothpick inserted into the center comes out clean, about 10 minutes.

POTATO, EGG AND BISCUIT BREAKFAST CASSEROLE

Steps:

• Spread the shredded potatoes evenly in a greased 9x13 casserole dish.
• In a mixing bowl whisk together the eggs, milk, spices, onion, and bacon bits.
• Add 1 cup of the shredded cheese and mix lightly.
• Cut the biscuits into quarters with kitchen shears, and drop them into the mixture, ensuring all pieces are coated.
• 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.
• Pour the egg mixture evenly over all.
• Top with the remaining 1 c of shredded cheese.
• At this point, you can cover with foil and refrigerate overnight, or you can put it right into the oven.
• Bake covered at 375 degrees for 35 minutes.
• Remove foil and bake an additional 15 minutes.
• Allow to set 5 minutes before serving.

BREAKFAST CASSEROLE WITH BISCUITS AND GRAVY

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place gravy mix in a medium saucepan; gradually whisk in water. Cook over medium heat, stirring frequently, until gravy comes to a boil. Reduce heat and simmer for 1 minute; gravy will thicken upon standing.
• At the same time, heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Place biscuits in the bottom of a 9x13-inch baking dish. Pour eggs over top, then layer with sausage. Pour gravy over sausage and top with shredded Cheddar cheese.
• Bake until eggs are set and cheese is melted, about 30 minutes.

MICROWAVE POTATO CHIPS

Steps:

• Fold a piece of parchment paper into eighths, paper airplane-style. Place the tip of the folded parchment in the center of a microwave-safe plate and measure the radius; cut remaining parchment off and unfold into a circle to fit the plate.
• Slice potato thinly using a mandolin and transfer to a bowl of cold water; rinse off as much starch as possible. Transfer potato slices to a clean kitchen towel to dry; blot tops as well to ensure they are as dry as possible.
• Brush some oil over the parchment paper. Working in batches, place as many potato slices on the oiled parchment that will fit; brush tops of slices with more oil.
• Cook in a microwave for 3 ½ minutes. Flip and continue to cook until browned and stiff, about 4 minutes more, checking the appearance often to make sure they don't burn.
• Transfer chips to a cold plate and season with salt. Let cool before serving. Continue with remaining potato slices.

POOR MAN'S CASSEROLE (POTATO, EGG & BACON CASSEROLE)

Steps:

• Preheat the oven to 350°F Peel and slice the potatoes about 1/2 inch thick, then cook in salted water just until tender (do not overcook). Drain and run under cold water to stop the cooking.
• Cut half a pound of your favorite bacon cut into 2 inch pieces setting aside about 3 uncooked slices for top. In a frying pan, cook the balance of the bacon pieces until it just starts to crisp.
• Slice the boiled eggs width wise about 1/4 inch thick.
• Using a deep casserole dish, layer 1/3 of the potatoes, 1/3 of the egg slices, and 1/2 of the cooked bacon. Repeat the layer. For the final layer, add the remaining potatoes, eggs and the raw pieces of bacon on top. I like to pour the bacon fat remaining in the frying pan over the whole dish.
• Bake uncovered in the oven for approximately 35 minutes, or until the bacon on the top is crisp. Enjoy.

JEN'S BISCUIT TOPPED BREAKFAST CASSEROLE

Steps:

• Preheat over to 350 degrees and grease a 1 quart dish.
• Brown your sausage and drain the grease.
• Mix sour cream, mustard and sausage. Place on bottom of baking dish.
• Put layer of cheese over top.
• Scramble the eggs and add onion flakes, salt and pepper. Pour over the cheese.
• Sprinkle with paprika.
• Bake 25 minutes (and make sure eggs are cooked).
• Remove from oven, increase temp to 375 degrees, place biscuits over top of the eggs, return to over and baken an additional 7 minutes or until biscuits are done to your liking.

POTATO, EGG, AND CHEESE BREAKFAST CASSEROLE

Steps:

• Cook potatoes in water to cover atop stove.
• Cool, peel, and grate potatoes.
• Grease a 9-inch square baking pan.
• Spread grated potatoes over bottom of pan.
• In medium bowl, combine eggs, water, salt, and pepper.
• Pour egg mixture over potatoes.
• Spread cheese over egg mixture.
• Cover and bake at 350°F for 30 minutes.
• Uncover and bake another 15 minutes.
• Let stand 10 minutes before serving.