Lunch: Bacon, Egg and Cheese Bubble-Up Bake

This delicious bubble-up bake is made easy with biscuits and is similar to a breakfast strata.

Ingredients

1 can (10.2 oz) Pillsbury™ Grands!™ Homestyle refrigerated buttermilk biscuits (5 biscuits)
10 eggs
2 cups milk
1 package (2.52 oz) precooked bacon, cut into 1/2-inch pieces (about 1 cup)
1 cup chopped tomato, seeded and diced
1/3 cup sliced green onions
1 1/2 cups shredded Colby-Monterey Jack cheese blend (6 oz)

Instructions

Heat oven to 350 °F. Separate dough into 5 biscuits. On ungreased cookie sheet, place biscuits 1 to 2 inches apart. Bake 13 to 17 minutes or until golden brown. Remove from cookie sheet; cool completely, about 30 minutes. Cut into 1/2-inch pieces. Spray 13x9-inch (3-quart) baking dish with cooking spray.
In large bowl, beat eggs and milk with whisk; set aside. Layer half the biscuit pieces in bottom of baking dish; add bacon, tomato, green onions and 1 cup of the cheese. Add remaining biscuit pieces on top; pour egg mixture over all, and lightly press down on top biscuit pieces to coat in egg mixture. Top with remaining 1/2 cup cheese.
Bake 40 to 45 minutes or until deep golden brown and center is just set.

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