Bacon, egg and hash brown biscuit bake is the perfect combination of all our favorite breakfast foods.
The crust is a delicious layer of biscuit dough. Topped with hash brown potatoes, bacon, eggs and cheese, this savory breakfast casserole is a satisfying main course for a holiday brunch.
Bacon, egg and hash brown biscuit bake
9 large eggs
1/2 cup milk
1 cup (8 oz.) sour cream
2 teaspoons garlic salt
1 tablespoon ground mustard
2 teaspoons ground black pepper
1-1/2 cups White Lily Enriched Bleached Self-Rising Flour
3 tablespoons butter
1/2 cup buttermilk
3 cups frozen country-style shredded hash brown potatoes, thawed and patted dry
1/2 cup chopped onion
2 cups (8 oz.) shredded cheddar or pepper jack cheese
1/2 cup (2 oz.) shredded Parmesan cheese
1 pound bacon, cooked and crumbled
Crisco Original No-Stick Cooking Spray
Heat oven to 400 F. Spray 13 x 9-inch baking dish with no-stick cooking spray. Beat eggs, milk, sour cream, garlic salt, mustard and pepper in large bowl with whisk until blended. Set aside.
Place flour in medium bowl. Cut in butter with pastry blender until mixture resembles coarse crumbs. Add buttermilk. Stir just until dough leaves sides of bowl. Press into bottom of prepared dish with floured hands.
Stir potatoes, onions and cheeses into egg mixture until blended. Pour over dough. Spread evenly. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Sprinkle with bacon. Cool 10 minutes before serving.