Bacon, Egg, and Cheese Biscuit Bake
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This Bacon, Egg, and Cheese Biscuit Bake is easy to make and delicious to eat! It’s full of refrigerated biscuits, whole eggs, crispy center cut bacon, and topped off with just enough cheese. It’s pretty darn perfect for a holiday breakfast or brunch!
Have I ever told y’all how much I love breakfast? I’m not sure if I have, so here it is: I LOVE BREAKFAST. It’s so simple, yet so scrumptious. I feel like when living a healthier lifestyle, breakfast foods are the one thing that you don’t have to change too much… You can still have your bacon, and eat it too!
Anyway, I’m sure if you are here now, you’ve most likely tried or at least heard of my “Almost Famous” Biscuits N Gravy Bake . Now that one was truly a masterpiece and completely born out of crazy hungry breast feeding hormones when I first began Weight Watchers back in October of 2015. I feel like nothing can top that. It’s simple and delicious! I’ve become used to having either the B&G Bake or my Cheesy Sausage Hash Brown Bake for breakfast just about every single morning of my life, and I love it! So does Pepper, but I’ve got this handy dandy thing called a food blog now, so I need to keep trying new things, and also try to remember some of the breakfasts I used to make before these two delicious bakes.
I have a confession… like a really legit confession.
I seriously love Mcdonald’s Bacon, Egg & Cheese Biscuits.
I feel like admitting that makes me look like I have no idea what I’m talking about when it comes to food, but trust me, I do. My palate ranges from an animal cracker dipped in peanut butter, to a pretty plate of Chicken Saltimbocca with a garlic white wine sauce.
On a side note: I’m laying in bed typing this and I turn to Eric to ask him how to spell “Sambooca” and he’s says s-a-m-b-u-c-a and I’m not like no, that’s not right. I’m talking about Chicken Sambooca, not the russian liquor. So I google it real quick and realize I’ve been pronouncing Saltimbocca … Sambooca for the past 5 years.
Full Disclosure: I make my own words up entirely too much.
Extra Full Disclosure: I will most likely continue to call it Sambooca for the rest of my life.
These are the reasons Eric loves me so much. I know this.
I honestly don’t even know why I am talking about Chicken Saltimbocca (Sambooca). I need to go bed.
But, not before I give you this brand spankin’ new delicious recipe from the skinnyish dish kitchen!
Where was I? Oh right, I remember now. I love Mcdonald’s Bacon, Egg, and Cheese Biscuits, and this breakfast casserole tastes IDENTICAL… and it really, really makes my belly happy. It’ll make yours happy too, alright?
Now here’s what ya do!
Grab eight eggs, three tablespoons of milk, and some salt n’ pepper. Then whisk your lil’ heart out.
Note: you can use egg whites/egg sub to lower calories/points/fat if you want. I’ve made it with liquid egg whites and it’s still so so so good!
Fry up 8 slices of bacon until crisp! Mmmmmmm Bacon is my favorite.
Fry up 8 slices of bacon and then chop it up. Try not to eat a couple little pieces. I failed. I ate a few or five. Also, cut 15 refrigerated biscuits into small pieces.
Toss in about half the bacon and all of the cut up biscuits in with your eggs. Stir together well.
Spray a 9 x 13 casserole dish with cooking spray and pour in the mixture.
Pop in a preheated 350 degree oven and bake for 20 minutes.
Grab some good old fashioned American Cheese! I personally think this is what really makes the bake taste so delicious. Feel free to use a different type of cheese if you aren’t a fan though. I won’t take offense! These are American cheese slices made with 2% milk. I’ve used shredded reduced fat cheddar and it tastes perfect.
Grab some good old fashioned American Cheese! Feel free to use a different type of cheese if you aren’t a fan. I won’t take offense! These are American cheese slices made with 2% milk. I’ve used shredded reduced fat cheddar and it tastes perfect.
Chop into small pieces. This is actually the hardest part about this entire recipe because it’s tedious and American cheese likes to stick together.
This is where shredded cheese might be more your cup’a tea.
Now grab the bake out the oven and top with cheese and the rest of your bacon! MMMMM.
Pop back in to the oven for about 10 minutes.
Here we are. You’ve got yourself a delicious, lighter on calorie, homemade bacon, egg, and cheese biscuit in the form of a casserole that everybody’s gonna love.
Here’s how the bake looks with shredded cheese too!
I hope you enjoy!
With Love from my kitchen to yours, Star
Bacon, Egg, and Cheese Biscuit Bake
Ingredients
- 8 eggs, you may also use egg substitue or egg whites (or a mix of egg whites and whole eggs)
- 3 tbsp 2% milk
- 5 slices low fat American cheese made with 2% milk (or use ¾ cup reduced fat shredded cheddar cheese)
- 8 slices center cut bacon I use Oscar Meyer
- 1 ½ cans 7.5 oz cans buttermilk biscuits *see notes*
- Salt & Pepper
- Cooking Spray
Instructions
- Preheat the oven to 350 degrees.
- Prepare 8 slices of bacon. You can make these in the skillet or in the oven.
- While the bacon is cooking, In a medium bowl whisk together eggs, milk, and salt and pepper.
- When the bacon is done, chop up into small pieces.
- Add 1/2 the bacon and all of the cut up biscuits into the bowl with the eggs and stir together.
- Pour into a lightly sprayed 9×13 casserole dish and spread evenly.
- Pop into the oven, uncovered, for 20 minutes.
- Meanwhile grab 5 slices of American cheese and cut into small squares OR use 3/4 cup shredded cheddar. Set aside with the other half of the bacon.
- When the bake is done remove from the oven and evenly distribute the cheese and the bacon. Place back in the oven for 10 minutes.
- Cut six servings and enjoy!!
Can I make this in a Bundt pan?
I’m sure it would work, but the amount of time would probably be quite different and I really don’t have that info for you from experience. Sorry!
Can I put this together the night before and bake in the morning?
Just wondering what the sodium would be for us older folks that need to watch out for it (would be great on all the recipes). Love the recipes you have! Someone asked about how to make it gluten free too. That would be great too! 🙂
Has anyone used with frozen biscuits thawed?
Love this recipe! I make it for our weekend breakfasts a good bit. I can find the biscuits at Walmart or Kroger. I am obsessed with your bubble ups and biscuit bakes!
Super yummy! Added gravy and hot sauce to the adult ones and our little one loved it as is!
Yummy addition!! Glad y’all loved it!
Love making this on Monday for dinner and then having the leftovers for breakfast all week. Delicious!
This looks yummy! Any ideas on how I can make it gluten free–a substitution for the biscuits?
thanks!
I made this yesterday for church potluck. Followed directions to a T. Only thing I changed was used both cooked bacon and breakfast sausage links chopped up in pieces (4 each of bacon strips and links). Casserole was somewhat dry. It def needs some addl moisture or perhaps some country gravy added when served in the cut squares.
Hi Susan! sorry that happened to you. I wouldn’t call this recipe dry, but it’s definitely not like a super creamy/cheesy recipe. So maybe just not what you were expecting. The country gravy addition does sound delicious though!
I give this 5 all day long!! Love this recipe!! Hubby loves it too!! #top2021
Would 6 Eggs work instead?
Hi Jordan it should work, but it’ll be more biscuit-y
I love this recipe! I am horrible at all things breakfast, and it drastically affects my day when I don’t prep it ahead of time and have something there to grab and go. This was perfect to make and wrap for my crazy schedule.
#top2021
YUM!!!! One of my fave recipes to bring to neighbors/friends/new moms!!! #Top2021
Big hit with my family – even my pickiest eaters! And so easy to make! On the menu rotation often! #top2021
While the biscuits and gravy casserole is my favorite breakfast, this is a close second. So easy and good! #top2021
10/10! I never have time to make breakfast before leaving my house in the morning. This makes it so easy to take it with me and warm it at work. Literally the perfect breakfast bite!
Oh man, I love this recipe! We have made it so many times, and it never disappoints! I love a breakfast casserole situation and was so excited to find one that is “skinnyish” while still being absolutely delicious!
#top2021
Oh “Breakfast Bubble Up Bake” how I love thee, let me count the ways…. lol Honestly though you had me at bacon! Breakfast is my favorite meal of the day and we have what we call “breakfast for dinner” nights around our house pretty often. I love how easy and satisfying this recipe is plus it has all the comfort food feels I look for in a great breakfast recipe without blowing my points out of the water. Thanks for another healthy and delicious recipe! Everyone in our house loves it! #top2021
#top2021
This is amazing! It feeds a crowd and is so good! It comes together really easily and reheats well the next day, if there is any left!
Loved this recipe! #top2021
A favorite in our house! #top2021
So good and easy to make! #top2021
Wowzers! One of my fav breakfast casseroles that I have found since starting WW! Thanks again for your amazing, easy, yummy and family approved meals!!
This is so yummy! It is my go to when I want need or want a breakfast casserole dish. I do use cheddar cheese instead of American. Keep up the great recipes Star!
gah!!!! how do I change it to 5 stars???? IT IS A FIVE STAR DISH!
Good morning,
Thiß the first time I’m doing this breakfast for my family and they loved it. I usually make all these ingredients separately but today they were all together and is delicious. Try it you will not regret it, I’m sure like most of us you will love it too.
So happy you enjoyed it!!
Great to make for breakfast for dinner Sunday night then have the leftovers for an easy breakfast throughout the week.
Thank you SO much for all your recipes, Star!! I’m obsessed with your breakfast sandwiches!! I’m going to try to break out & try this bake recipe, but I don’t have the canned biscuits on hand. Has anyone ever tried making this “Bacon, Egg & Cheese” casserole recipe with the biscuit dough (equal parts Greek yogurt & Self Rising Flour)?
Thank you SO much for all your recipes, Star!! I’m obsessed with your breakfast sandwiches!! I’m going to try to break out & try this bake recipe, but I don’t have the canned biscuits on hand. Has anyone ever tried making this “Bacon, Egg & Cheese” casserole recipe with the biscuit dough (equal parts Greek yogurt & Self Rising Flour)?
This is my family’s absolute favorite recipe. Not just from this website, but our all-time favorite thing to make. I have made it every Saturday since I found it about four months ago! My 10 year-old was asked at school “if you could only eat one thing for every meal for the rest of your life, what would it be?” And his reply was “this bacon egg and cheese biscuit stuff my mom makes for me every weekend!”
That’s such a compliment! I’m SO glad you enjoy it so much!
This is one of the first recipes I ever tried from your site and it is a constant repeat at our house! So easy to make and everyone loves it! Thank you for sharing such great and healthy recipes!
@mrskinseyterry
Delicious easy recipe, great for groups. I’ve made this a few times and now the kids ask for it for holiday mornings. Thanks, Star!
This is the first recipe I ever made by you and it’s still my favorite breakfast!! @renaereis
Hands down our families new favorite Sunday breakfast!
This is absolutely delicious! My husband even loved it and he hates anything “casserolish” where you cook things mixed together. I made it one Sunday and had leftover biscuits so I made your Biscuits N Gravy Bake a couple nights later (also YUM). I could not survive healthy eating without Star’s recipes. Thank you! Insta @joannalcoulter
So delicious! Pretty easy to make also! Will definitely be making this again. I have also made your stuffed peppers and they were the best I ever had! Thank you Thank you!
Quick question…I put this into the recipe builder and I came out with 9 point on the blue plan. Any thoughts on what I might be doing wrong? The bacon was 22 total points and the biscuits (11.25 oz) were also 22 total points. This sounds amazing and I just want to be sure I’m getting it all right.
Hi Lisa! It sounds like you are using a higher point bacon right off the bat. Is the bacon you are using Center Cut? It’s okay if it’s not (cooking wise), but it will be higher in points. I use a variety of different center cut bacons to make this quite a bit lower in points. Private Selection Center Cut Bacon (found at kroger) Oscar Meyer Center Cut Bacon (found out Jewel Osco, Meijer, Walmart, Target, Kroger, Publix, Food City) or Specially Selected Center Cut Bacon (found at Aldi). I hope that helps!
I used Applegate Uncured Sunday Bacon which is 8 slices for 8 points and in the recipe builder it came out as 5 points per serving. I have used Real Bacon bits if I’m in a hurry and the adjusted the amount used to keep it at 5-6 points per serving.
One of my very favorite recipes period! So easy to throw together and soooo yummy!! Make this ASAP!!
I offered to make breakfast while a guest at a friend’s house (when we could still spend a weekend with a friend!). This dish was so easy to make and everyone thought it was yummy. Have made it again and again.
OMG…this recipe is so stinkin’ delicious! I bought the wrong kind of biscuits, which made the points value go up a little, but totally worth it! This recipe will def be in a regular meal prep rotation for me!
I sent this recipe to my mom because the casserole she usually makes is too eggy for me. She added extra bacon and topped it with velveeta shredded cheese and it was SO GOOD. She mentioned that she prepped it the night before, and I felt like the biscuits soaked up the eggs perfectly.
Any suggestion for how to get some veggies in here?
You could do some onions and peppers! Maybe even a little broccoli would taste good!
OMG !!!! This is a really great recipe !!! Other than I used too many biscuits !!! Lol !!!!
Just a little confused, in sort of it you said 3 egg and in the other part you said 8? Which one is it?
Hi Rachel, Sorry for your confusion! I actually just read the entire post + printable recipe and both parts say eight eggs so now I’m a little confused where you saw three eggs. Please let me know if you can so I can fix it to avoid confusion for others. It is 8 whole eggs just to clear the air. Hope you enjoy!
Can you make ahead and then warm up/bake the next day? If so, what time and temperature would you recommend?
Looks good. If ya wanna impress the “culinary elite” just call it a frittata Cuzco that’s essentially what it is. And jazz it up a bit by topping it off with a dollop of sour cream/dry ranch seasoning/ dash of hot sauce/ salads (making sure to strain out the extra liquid) mixture.
Then BOOM! You’ve taken it to a new level with Tex-mex flare!
Hi! Is there a GF alternative biscuit you recommend?
Does this freeze well? I’m a single person and not sure I can get it all eaten.
Hi Jenna! I personally have not frozen this specific recipe, but I’ve seen others do it and enjoy it after letting it thaw and heating it up. Let me know how it goes if you try it, please. Enjoy!
Half recipe & use the extra biscuits in another one or two recipes. I think you could freeze because I make french toast & freeze in zip lock with either 1 or two slices. Heat & serve delicious!
Can I make it and put in refrigerator and bake the next morning?
Could you use the crescents? Do you know if it would bake up like the biscuits? I was just thinking because they are reduced fat. Maybe just cut them up like the biscuits. Thanks for any thoughts on this
I think that should work great! Let me know how it goes
Do you think I could use the 2 point dough recipe instead of the Pillsbury biscuits?
Hey Candie! I still haven’t given that a try in this, but I know I’ve seen a couple people do it and enjoyed it.
I actually did it with crescents. Hubby brought home wrong thing. Works just great. Tastes buttery.
Hi Laurie! Did you do crescents? How many did you use and did it turn out alright? I’m itching to know!!!
Hi! I’m a U.S. expat following you from Australia. Unfortunately, they do not do biscuits, so no refrigerated ones here. D o you think if I mixed up some drop biscuits that would work? I would adjust the points of course.
Hi Amy, I think that should work just fine! I hope you love it.
Looks delicious!! Thanks for the recipe. On a side note, you could always spray a pizza cutter with a little cooking spray and cut your cheese with it. That might speed up the process.
Can this be preassembled in the morning and then cooked at a later time (noon brunch)??? Thanks and can’t wait to try it!
All these recipes look awesome. This breakfast casserole is the BOMB. I would recommend this dish and ALL your dishes 200% to people. Thanks for all your creations and sharing them with us. If you haven’t tried this recipe you’re missing out. Thanks again!!!
It was delicious even though I can’t follow directions! I made the mistake of not paying attention to the ounces of biscuits, instead I focused on the 15! My fault – it was still good but my own doing. That’s what I get for rushing when two small kids are afoot 🙂 I’ve been referring your website to my girlfriends as I love your recipes! Thanks Star!
so happy you enjoyed despite the lil mishap! Thank you so much for spreading the word too!
This was so good! We devoured it. Thanks for the recipe.
I have been making this on regular rotation and we absolutely love it – it is SO good and easy to have on hand. I JUST noticed though (because i was jotting it, and your main site link, down for a friend) that in the play by play, you say grab 7 eggs but in the recipe itself, you call for 8 (I’ve been making it with 8 all along LOL) No matter what, it’s a keeper – thank you!
Hi Dani! OOPS! my mistake. I am pretty sure it is 7 with the nutritional information that I have, but if you’re following WW Freestyle it doesn’t matter.
I have been making this on regular rotation and we absolutely love it – it is SO good and easy to have on hand. I JUST noticed though (because i was jotting it, and your main site link, down for a friend) that in the play by play, you say grab 7 eggs but in the recipe itself, you call for 8 (I’ve been making it with 8 all along LOL) No matter what, it’s a keeper – thank you!
Hi Dani! OOPS! my mistake. I am pretty sure it is 7 with the nutritional information that I have, but if you’re following WW Freestyle it doesn’t matter.
This is just like McDonald’s bacon, egg and cheese biscuit except without all of the naty grease, etc! I made this for a month straight for my breakfast prep and told everyone I knew about it!
Insta dkc_xo
This looks amazing!! I meal prep each week, does this reheat well? Thank you!
It does! I hope you enjoy!
Could you make this with 2 ingredient dough instead of the store biscuits?
I haven’t tried with the 2 ingredient dough yet, sorry!
This looks amazing!! I meal prep each week, does this reheat well? Thank you!
It does! I hope you enjoy!
Yep – I agree with the 2 previous people. Putting all ingredients in recipe builder (Pillsbury biscuits = anywhere from 30-38 points), I’m coming up with 7-8 FS points per serving!! (I like to build my recipe BEFORE trying it just for this purpose). I adjusted the biscuits to Great Value brand (23 points for 15 biscuits) and using Velveeta american cheese slices (5 points for 4 slices) that brings it down to 6 FS points per serving. So with all these adjustments, I can’t figure out how you’re coming to 5?? Maybe you can list the name brand of bacon you use? Thank you!
Are you using the biscuits that come 10 to a can? They are 7.5 ounce cans. 15 Points for the total can. (smaller than the average biscuit can) You can find them at most grocery stores. Great Value has a store brand, Aldi has a store brand, Jewel has a store brand, and Kroger has a store brand. Hope that helps!
Yep – I agree with the 2 previous people. Putting all ingredients in recipe builder (Pillsbury biscuits = anywhere from 30-38 points), I’m coming up with 7-8 FS points per serving!! (I like to build my recipe BEFORE trying it just for this purpose). I adjusted the biscuits to Great Value brand (23 points for 15 biscuits) and using Velveeta american cheese slices (5 points for 4 slices) that brings it down to 6 FS points per serving. So with all these adjustments, I can’t figure out how you’re coming to 5?? Maybe you can list the name brand of bacon you use? Thank you!
Are you using the biscuits that come 10 to a can? They are 7.5 ounce cans. 15 Points for the total can. (smaller than the average biscuit can) You can find them at most grocery stores. Great Value has a store brand, Aldi has a store brand, Jewel has a store brand, and Kroger has a store brand. Hope that helps!
Hi star… I Used the jumbo biscuits and weighed them out. Comes up 38pts. I used fat free shredded cheeses 1/2cup 1 pt and Hormel cured 81 cubed ham 8oz for 5pts. Everything else same. And got 7pts per serving?
Hi star… I Used the jumbo biscuits and weighed them out. Comes up 38pts. I used fat free shredded cheeses 1/2cup 1 pt and Hormel cured 81 cubed ham 8oz for 5pts. Everything else same. And got 7pts per serving?
I’m having trouble figuring out how this is 5 fsp per serving. Just entering in the recipe builder the 11.25oz alone of Pillsbury buttermilk biscuits = 30 points. That would be 5 fsp a serving, but it isn’t even counting the cheese or bacon. Any thoughts??
I agree I get nine points total when I weighed out the buscuits. I did realize I was using Pillsbury grands so that probably added more points. When I put in the recipe and actually do the Small ones ur talking about I get 7. So good though it’s worth it
I’m having trouble figuring out how this is 5 fsp per serving. Just entering in the recipe builder the 11.25oz alone of Pillsbury buttermilk biscuits = 30 points. That would be 5 fsp a serving, but it isn’t even counting the cheese or bacon. Any thoughts??
I agree I get nine points total when I weighed out the buscuits. I did realize I was using Pillsbury grands so that probably added more points. When I put in the recipe and actually do the Small ones ur talking about I get 7. So good though it’s worth it
I actually made this last weekend. I used the biscuits you suggested; however, I was left with 5 and thought “what am I going to do with the rest?” So I cut them up and put them in. I probably needed to add more eggs because it was very dry and a lot of biscuits. How many more eggs and milk do you think I should add to make it the proper consistency? I thought it was very good, but mine was just too dry. I do that all the time… adjust the recipe and then wonder why it doesn’t turn out right 🙂
I’d try 10 eggs and 1/4 cup milk. I’m actually going to adjust this recipe to use all of the biscuits soon. So, I’ll have a definite answer then!
I actually made this last weekend. I used the biscuits you suggested; however, I was left with 5 and thought “what am I going to do with the rest?” So I cut them up and put them in. I probably needed to add more eggs because it was very dry and a lot of biscuits. How many more eggs and milk do you think I should add to make it the proper consistency? I thought it was very good, but mine was just too dry. I do that all the time… adjust the recipe and then wonder why it doesn’t turn out right 🙂
I’d try 10 eggs and 1/4 cup milk. I’m actually going to adjust this recipe to use all of the biscuits soon. So, I’ll have a definite answer then!
Made this this morning and it was DELICIOUS!!! I did have to bake quite a bit longer than you, but it was TOTALLY worth the wait!!! So yummy!!! Thank you for always posting yummy meal ideas and for them being healthy too!!! Kudos to YOU!!!
Made this this morning and it was DELICIOUS!!! I did have to bake quite a bit longer than you, but it was TOTALLY worth the wait!!! So yummy!!! Thank you for always posting yummy meal ideas and for them being healthy too!!! Kudos to YOU!!!
FOUND IT! IGNORE ME 🙂
FOUND IT! IGNORE ME 🙂
Star, I can’t find the points on this post, but I see you said you updated it. Can you tell me where it is listed?
Star, I can’t find the points on this post, but I see you said you updated it. Can you tell me where it is listed?
In the past I have lost 90# doing weight watchers. I have maintained this weight loss within 2-5# now for the last 8years. Decided to get back on the wagon with hopes to lose the remaining 30# I intended to do years ago. Have to say I have been doing your recipes on and off for a while. Just made this breakfast bubble up for the first time yesterday. Having my first piece this morning on this cold start to 2018. It is absolutely delicious and will be on my go to list. Thank you for the great recipes and all the work you do keeping the points up to date. Looking forward to also making the bruschetta chicken pasta this week for dinner. Happy New Year to you and your family !!
In the past I have lost 90# doing weight watchers. I have maintained this weight loss within 2-5# now for the last 8years. Decided to get back on the wagon with hopes to lose the remaining 30# I intended to do years ago. Have to say I have been doing your recipes on and off for a while. Just made this breakfast bubble up for the first time yesterday. Having my first piece this morning on this cold start to 2018. It is absolutely delicious and will be on my go to list. Thank you for the great recipes and all the work you do keeping the points up to date. Looking forward to also making the bruschetta chicken pasta this week for dinner. Happy New Year to you and your family !!
Has this been redone with freestyle points?
Just did it! I missed it. whoops!
Has this been redone with freestyle points?
Just did it! I missed it. whoops!
Has anyone done this with sausage or cubes ham ?
I’ve done it with a bit of cooked and crumbled turkey sausage. Delicious! I’ve seen a few people do it with ham also.
Has anyone done this with sausage or cubes ham ?
I’ve done it with a bit of cooked and crumbled turkey sausage. Delicious! I’ve seen a few people do it with ham also.
I love this recipe I’ve made it at least 6 times this year, but I can never get this one to cook right. At first I was using the tin throw away land and then I switched to a ceramic casserole dish which still didn’t help. When I take it out from the oven the first time it looks like it needs to cook for at least 20 more minutes. I’ve just been pulling it out and putting it back in to cook longer. Any thoughts on why this is and how I can fix it?
Hmmm… I’m a bit stumped as to why this is happening. I switch between a glass pyrex dish and a ceramic one with all my recipes and it has always cooked up just fine. Ovens can run a bit differently no doubt, but an extra twenty minutes does seem like a lot of extra time for the oven to be off a bit. I’m sorry it’s happening! I wish I could be a little more of help, I have this on my meal plan this week so I will triple check the time, but I haven’t had feedback like this from anyone else yet so I think the time/temp should be on point. I’ll get back to ya!
I know this comment is pretty old but for bubble up baked I always let the cut up pieces do 5 minutes in the oven alone and then add any mixture as needed at regular cook time. Maybe that’s what needs to happen?
I love this recipe I’ve made it at least 6 times this year, but I can never get this one to cook right. At first I was using the tin throw away land and then I switched to a ceramic casserole dish which still didn’t help. When I take it out from the oven the first time it looks like it needs to cook for at least 20 more minutes. I’ve just been pulling it out and putting it back in to cook longer. Any thoughts on why this is and how I can fix it?
Hmmm… I’m a bit stumped as to why this is happening. I switch between a glass pyrex dish and a ceramic one with all my recipes and it has always cooked up just fine. Ovens can run a bit differently no doubt, but an extra twenty minutes does seem like a lot of extra time for the oven to be off a bit. I’m sorry it’s happening! I wish I could be a little more of help, I have this on my meal plan this week so I will triple check the time, but I haven’t had feedback like this from anyone else yet so I think the time/temp should be on point. I’ll get back to ya!
I used all 3 cans Buttermilk Biscuits, not paying attention, I didn’t weigh the amount I was supposed to used, How many points is a serving?
I used all 3 cans Buttermilk Biscuits, not paying attention, I didn’t weigh the amount I was supposed to used, How many points is a serving?
When I input this into my WW recipie builder (I used skim milk) it came up as 12 points I used shredded cheddar cheese too instead of American, but cheese should be relatable with point value. I’m just not sure where I went wrong.
However, I made it, ate it this morning and it’s YUMMY!! I have my breakfasts prepped all week!
Hi there! I am so so happy you enjoyed. I double checked my recipe builder and everything seemed to check out still. How much and what kind of cheese did you use and what sort of biscuits did ya use? I’ll check it out! So sorry it ended up so many points. buuuut, at least it was so many delicious points!
Mmmm… this one is such a good meal prep staple. Keeps me out of the drive thru but gives me all the tasty satisfaction! #top2021
When I input this into my WW recipie builder (I used skim milk) it came up as 12 points I used shredded cheddar cheese too instead of American, but cheese should be relatable with point value. I’m just not sure where I went wrong.
However, I made it, ate it this morning and it’s YUMMY!! I have my breakfasts prepped all week!
Hi there! I am so so happy you enjoyed. I double checked my recipe builder and everything seemed to check out still. How much and what kind of cheese did you use and what sort of biscuits did ya use? I’ll check it out! So sorry it ended up so many points. buuuut, at least it was so many delicious points!
Looks delicious. I’d like to separate into serving sizes and freeze. Does this freeze well?
I just took a piece out the other day that I had wrapped in saran wrap, stuck into a freezer bag, and froze. It froze pretty well! I definitely prefer this one fresh though
Looks delicious. I’d like to separate into serving sizes and freeze. Does this freeze well?
I just took a piece out the other day that I had wrapped in saran wrap, stuck into a freezer bag, and froze. It froze pretty well! I definitely prefer this one fresh though
What size of pan did you use for this?
I’ve made it in 9×13 casserole dish mostly, but i’ve used a smaller casserole dish and it worked just fine.
What size of pan did you use for this?
I’ve made it in 9×13 casserole dish mostly, but i’ve used a smaller casserole dish and it worked just fine.
I can’t wait to try this! Any thoughts on using egg beaters?
I think it would taste good, just not as rich. I have also found when using egg beaters you may need to cook it a few extra minutes. I would use 2 cups egg beaters. Next time I make it I will use egg beaters for sure and I’ll report back!
I can’t wait to try this! Any thoughts on using egg beaters?
I think it would taste good, just not as rich. I have also found when using egg beaters you may need to cook it a few extra minutes. I would use 2 cups egg beaters. Next time I make it I will use egg beaters for sure and I’ll report back!