Crock-Pot Veggie Biscuit Bake
1/2 Cup Milk
1/2 Cup Shredded Cheddar Cheese
1/2 Cup Fresh Mushrooms, chopped
1/4 Cup Green Peppers, chopped
1/8 Cup Onions, chopped
1/2 Cup Tomatoes, chopped
5 Count Refrigerated Biscuits
- Place the Refrigerated Biscuits on the bottom of a crock-pot. You might have to cut one to fill in the openings.
- In a bowl, add the remaining ingredients and wisk well.
- Poor the egg/veggie mixture over the biscuits.
- Cook on high for 2 hours and 30 minutes or until the eggs on top spring back to the touch.
I made these for a family brunch (with a few other items in the crock-pots). But unfortunately the picture I did take came out cloudy with the steam from the crock-pot. It was good!
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