Crock-Pot Biscuit and Bacon Breakfast Casserole

Crock-Pot Biscuit and Bacon Breakfast Casserole

Crock-Pot Biscuit and Bacon Breakfast CasseroleBreakfast Casseroles are a great way to make a quick breakfast the night before. You can mix the ingredients the night before and have everything ready to turn the crock-pot on in the morning. These are easy to change up ingredients wise and you can add more vegetables or less or a different type of meat (or leave it out)

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Crock-Pot Biscuit and Bacon Breakfast Casserole

• Course Breakfast

Print Recipe Crock-Pot Biscuit and Bacon Breakfast Casserole Course Breakfast

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Ingredients

• 1 can refrigerated biscuits such as Pillsbury Grands! brand
• 8 slices bacon cooked and chopped
• 1 whole tomatoe chopped
• 1/2 green bell pepper chopped
• 5 whole eggs
• 1/4 cup milk
• 1 cup cheddar cheese shredded

Servings:

Ingredients 1 can refrigerated biscuits such as Pillsbury Grands! brand 8 slices bacon cooked and chopped 1 whole tomatoe chopped 1/2 green bell pepper chopped 5 whole eggs 1/4 cup milk 1 cup cheddar cheese shredded Servings:

Rating Votes: 0 Rating: 0 You: Rate this recipe!

Instructions

1. In a bowl, mix eggs, milk , tomato, green pepper, cheese and chopped bacon.
2. Open biscuits and cut each single biscuit into 4 equal parts.
3. Drop the cut biscuits into the egg/milk mixture.
4. Fold the biscuits into the mixture until biscuits are well covered with the mixture.
5. Spray the inside of the crock-pot with Cooking Oil.
6. Pour the mixture into the crock-pot.
7. Cook on HIGH for 3 1/2 Hours.
8. Serve.

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