A Breakfast Casserole with Biscuits, Eggs and Cheese

This breakfast casserole just may become a favorite. Try it for a breakfast your kids (and you) will love.

The recipe was handed down from my sister Bendu to my son Soji. He changed it to suite his tastes and then passed it on to me.

I got it, worked with it a bit, and now you have it.

Here’s what you’ll need:

2 cans Pillsbury buttermilk biscuits (20 biscuits total)
1 Tbs margarine
8 eggs
1/4 C milk
1 - 2 C mix of shreaded cheeses of your choice (see tips)
Salt
Black pepper

Here’s what you do:

Preheat oven to 350. Grease an 8 x 11 glass baking pan well. I use Bakers joy.

Line the bottom of the pan with the unbaked biscuits. Use your fingers to flatten and spread the biscuits so that the entire bottom of the pan is lined.

Bake the biscuits for 9 minutes at 350. Remove from oven. Spread the margarine over the biscuits. Set aside.

Add milk to eggs and beat. Add Season to taste with salt and black pepper. Pour over biscuits.

The eggs will move to the bottom and the biscuits will float on top. Use a fork to raise any biscuits sticking to the bottom of the pan.

Spread the cheese evenly over the top of the eggs. Bake at 350 about 18 to 20 minutes.

The cheese should be golden brown. The casserole will rise out of the pan when done (see photo.)

Serve with juice and

fresh fruit.

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There is a nice blend of Mexican Monterey jack, cheddar, Asadero, Quesadilla that I use.

Use 1 to 2 Cups depending on whether you like a lot of cheese or not.

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