Best 2 Potato Egg Biscuit Breakfast Casserole Recipes

Kick-start your day with a delightful Potato Egg Biscuit Breakfast Casserole, a hearty and flavorful dish that combines the goodness of fluffy biscuits, savory potatoes, and protein-packed eggs. This all-in-one breakfast casserole is a perfect blend of textures and flavors, ensuring a satisfying and delicious start to your morning. With its simple ingredients and easy preparation, this recipe is a lifesaver for busy mornings. Additionally, discover variations of this classic casserole, including a vegetarian option with roasted bell peppers and spinach, a cheesy hash brown rendition, and a biscuit-topped tater tot casserole. These variations offer a range of flavors and ingredients to suit your preferences, making this breakfast casserole a versatile and customizable dish for any taste.

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

Potato, Egg & Biscuit Breakfast Casserole Recipe - (3.9/5) image

Provided by Rindarose166

Number Of Ingredients 10

Ingredients

6 eggs
1 (12-ounce) can evaporated milk
1 (17.3-ounce) can Pillsbury Grands refrigerated buttermilk biscuits
1 (20-ounce) bag simply potatoes refrigerated shredded hash brown potatoes
2 cups 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

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.

POTATO, EGG AND BISCUIT BREAKFAST CASSEROLE

Potato, Egg and Biscuit Breakfast Casserole image

I threw this together last night to cook for breakfast this morning using just what I had on hand and it turned out beautifully. This is very adaptable to your individual taste. You can leave out the bacon bits, or substitute cooked sausage or ham. Next time I will definitely add mushrooms and green peppers! This is wonderful served with fresh tomato slices and/or other fruit.

Provided by Hippie2MARS

Categories < 4 Hours

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 10

Ingredients

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

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.

Tips:

Use fresh ingredients: Fresh potatoes, eggs, and vegetables will give your casserole the best flavor.
Don't overcook the potatoes: They should be tender but still have a little bit of bite to them.
Use a good quality cheese: A sharp cheddar or Gruyère will give your casserole a rich, flavorful taste.
Don't be afraid to experiment: There are many different ways to make a potato egg biscuit breakfast casserole. Feel free to add your own favorite ingredients or seasonings.
Make ahead of time: This casserole can be made ahead of time and then baked when you're ready to serve it. This is a great option for busy weeknights.

Conclusion:

A potato egg biscuit breakfast casserole is a delicious and easy way to start your day. It's a great way to use up leftover potatoes and eggs, and it's a hearty and filling meal that the whole family will enjoy. This casserole is also a great make-ahead option, so you can have a hot breakfast ready to go on busy mornings. So next time you're looking for a quick and easy breakfast idea, give this potato egg biscuit breakfast casserole a try. You won't be disappointed!