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Crock-Pot Veggie Biscuit Bake Recipe
This vegetarian breakfast biscuit casserole is great for feeding a crowd and makes the most of fresh vegetables such as tomatoes, mushrooms, bell peppers and onions!
Servings Prep Time
8People 20Minutes
Cook Time
2 – 3Hours On HIGH
Servings Prep Time
8People 20Minutes
Cook Time
2 – 3Hours On HIGH
Ingredients
Instructions
  1. Cut each refrigerated biscuit into 4 pieces and place all the pieces in the bottom of a 6 quart or larger slow cooker OR a 3.5 quart casserole slow cooker that has been sprayed with non-stick cooking spray.
  2. In a large mixing bowl, whisk together the remaining ingredients until the eggs are scrambled and everything is well combined.
  3. Pour the egg and vegetable mixture over the biscuit dough in the slow cooker.
  4. Cover and cook on HIGH for 2 to 3 hours or until the eggs on top spring back to the touch.