"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Bacon n' Egg Biscuit Bake Recipe

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This recipe for Bacon n' Egg Biscuit Bake, by , is from The Smith & Stella Johnson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tamara Blackburn
Added: Wednesday, March 25, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 frozen southern-style biscuits
2 eggs
1/2 cup milk
1 can (7 oz) of whole kernel corn with red and green peppers
2 strips bacon, cooked, crumbled
1/3 cup shredded Swiss cheese

Directions:
Directions:
1. Heat Oven to 350F. Place biscuits on cutting board to thaw, about 10 minutes.
2. In medium bowl, beat eggs and milk with wire whisk until blended. Stir in corn, bacon and cheese.
3. Spray 1-quart casserole dish with cooking spray or grease with oil. Cut each biscuit into 8 pieces; arrange evenly in casserole. Pour egg mixture over biscuits. Press down with back of spoon, making sure all biscuit pieces are covered with egg mixture.
4. Bake 30 to 35 minutes or until edges are golden brown and center is set. Let stand 5 minutes before serving.

Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
15
Personal Notes:
Personal Notes:
Add other ingredients as you like: sliced mushrooms, diced onions and bell peppers. Also, diced ham can be substituted for the bacon. Frozen corn can be used as well.

 

 

 

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