In my quest to cook through my cookbook collection, I have come across several breakfast/brunch recipes. However, the following recipe would be a great “breakfast for dinner” idea as well. And who doesn’t like breakfast for dinner, right? This recipe has all of the typical breakfast characters…eggs, ham, veggies, biscuits, and cheese! (YUM!) And Sundays are Pizza Day at Rorick’s Ranch, so my recipe for this month is for breakfast or brunch. Special Brunch Bake, from Taste of Home’s Best Ever Casseroles cookbook on pg. 99.
So, while I am not normally a big fan of processed foods, this recipe had some ingredients that could not be avoided. I would much rather make my own biscuits for this (and I may try that in the future), this recipe calls for 2 – 4oz tubes of refrigerated biscuits. I could not find that size, so I did just get one 12oz tube. (I do not recommend the larger Grands biscuits, as they may have difficulty baking through with the other ingredients)
Also, I did substitute real eggs whisked with milk for the egg substitute. A 4oz carton of egg substitute is equal to 4 eggs, so I used a dozen eggs with a 1/4 cup of 2% milk. I also added 1/4 tsp salt to the recipe.
Kent and I gave it a 4 out of 5 stars. Let me know if you make it and what you think! Happy cooking!
SPECIAL BRUNCH BREAK
Makes 12 servings
2 tubes (4oz each) refrigerated buttermilk biscuits *I used 1 tube (12oz)
3 cartons (8oz each) frozen egg substitute, thawed. *I used 1 dozen eggs, whisked with 1/4 cup milk
7oz Canadian bacon, chopped
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1/2 cup chopped fresh mushrooms
1/2 cup finely chopped onion
1/4tsp black pepper
*I also added 1/4tsp salt
Directions
1) Arrange biscuits in the bottom of a 9×13 baking dish
2) Combine all other ingredients and pour directly over the unbaked biscuits, spreading out evenly.
3) Bake, uncovered at 350° for 30-35 minutes or until a knife inserted near the center comes out clean.
