Breakfast is just about my favorite meal of the day--especially if I don’t have to cook it! If I prepare this the night before and pop it in the oven the next morning, it’s almost like not cooking it myself. I add a few minutes to the cooking time if I bake it straight from the fridge. If you don’t have a 7x11 dish/pan, adjust baking time accordingly. A larger pan will cause the mixture to spread out more, so cook for less time. A smaller pan will make it thicker, so cook a little longer.
1 lb bacon
8 frozen buttermilk biscuits slightly thawed
2 cups shredded cheddar cheese, divided
7 large eggs
1 cup milk
1 cup heavy cream
1 (1-oz) package Ranch dressing mix, or to taste
Preheat oven to 375°F. Lightly spray a 7×11-inch dish with cooking spray.
Cook bacon in large skillet over medium heat. Drain on paper towels and chop.
Slice each biscuit in half cross ways with a serrated knife. Place biscuit bottoms in the baking dish. Sprinkle half of the cooked bacon over the biscuits and top with half of the cheese. Place remaining biscuits on top of the cheese and cover with remaining bacon and cheese.
Whisk together eggs, milk, cream, and ranch dressing mix in a large measuring cup. Pour egg mixture over biscuits. (Can cover and refrigerate at this point)
Bake for 50 to 60 minutes, until eggs are set. Cover the casserole dish with aluminum foil if it starts to get too brown.
Let casserole stand 10 minutes before serving.
The biscuits only need to be thawed enough to be able to slice them in half. You can pop them in the microwave for a few seconds if you are short on time.
Cut biscuits in half after slicing to make smaller chunks that better fill your dish.
I don't measure the shredded cheese. I just add enough to cover each layer. Also try other cheeses or mix some mozzarella with the cheddar.
Feel free to add your favorite veggies. Chopped onion, bell peppers, mushrooms, and green onions are all delicious. Add to egg mixture or just sprinkle over the top of biscuits before pouring the egg mixture on.
Substitute real bacon bits or turkey bacon or even pre-cooked bacon.
Cover the casserole with aluminum foil if it starts to get too brown.
To make the night before, assemble the casserole. Cover and refrigerate overnight. You may need to add a few minutes to the cooking time if baking straight from the refrigerator.
Original recipe plainchicken.com