Easy Breakfast Egg Bake
This Easy Breakfast Egg Bake has a wonderful Southwest flavor, but is versatile enough that you can make it Italian, or anything!
Servings: 4 servings
Ingredients
- 4 Refrigerated Large Buttermilk Biscuits (1/2 of a 16 oz tube)
- 7 Eggs
- ½ cup Milk
- ½ cup Salsa
- 2 Tbsp Diced Green Chiles (1/2 of a 4 oz can mild}
- ¼ cup Chives, chopped (or green onion)
- ¼ tsp Garlic Powder
- ¼ tsp Salt
- 1 Pinch of Black Pepper
- ¼ tsp Oregano
- 1 ½ cups Cheddar Cheese, shredded
Optional
- ½ cup Cooked Crumbled Sausage or Bacon (or more to taste)
Garnish
- Sour Cream
- Salsa
Instructions
- Spray a 8”x8” baking dish and Turn on oven to 350 degrees (F).
- Tear each biscuit into 4 or 5 pieces and arrange in the bottom of the baking dish.
- In a mixing bowl, whisk together eggs, milk, salsa, chiles, chives, garlic powder, salt, pepper, and oregano.
- Pour egg mixture over the biscuits (the biscuits will float a little, that’s okay!)
- Sprinkle the meat on, if using, and then the cheese evenly over the top.
- Bake at 350 degrees (F) for 30 to 40 minutes, or until the cheese browns, and the center is firm when touched.
- Garnish with sour cream and salsa for a wonderful, tasty dish!
- Serve warm.
Notes
This recipe doubles well (use 12 eggs).
Nutrition
Calories: 378kcal
