Alright, gonna keep it short and sweet I have an ass load of laundry to do today but the house is quiet so I'll bang this out while I have the chance.
grease/spray a 9x9in baking dish
crumble 4 leftover cheddar biscuits (that you made Sunday even though you wanted pancakes but were out of eggs) in the bottom of the dish
Sprinkle evenly over crumbled biscuits:
1/4-1/3 cups crumbled real bacon(I had some in a jar that I bought for salads and lunches)
1/2 red bell pepper diced(I did like the fresh for this though usually I think jarred roasted peppers are fine for substitutions)
4 small green onions sliced small, whites and greens
4 oz or so sharp cheddar cheese(I crumbled mine in my mini food chopper)
In a bowl-or your liquid measuring cup combine:
1 1/4 cups milk
pinch of salt(I use kosher)
fresh ground black pepper(I probably put in at least 2 tsp-I love black pepper!)
Pour egg mixture over biscuit mixture and let sit, at least 30 minutes (but more like an hour if you leave your sick Big Girl in charge and ask her to preheat the oven and put the casserole in while you are at ballet with the Kid and she forgets cause she is working on another $300 texting bill on her cool new phone and fakes being asleep when you get home *sigh*)
Preheat your oven to 350 degrees
Bake uncovered for 45-50 minutes til the center is set, let cool 5 or 10 minutes-or as long as you can stand it, cause it smells so delicious and supper is an hour late due to previously mentioned Big Girl antics.
So very good. Since my biscuit layer was pretty deep and the egg mixture totalled about 2 cups this turned out more like a savory baked french toast kind of thing, or a bread pudding than other breakfast casseroles I have done. I like it and will definitely make it again.
And it was very good for breakfast this morning too.