Biscuit Breakfast Bake

Smell my butt all you want—you’re not get­ting any bis­cuits.

  • Ingre­di­ents:
  • 10 eggs
  • 12 cup milk
  • 16 oz. uncooked refrig­er­at­ed break­fast bis­cuits (I used the Pills­bury flakey kind)
  • 4 scal­lions (green onions, spring onions, what­ev­er you pre­fer to call them)
  • 1 cup shred­ded extra sharp ched­dar cheese
  • If you’re into the meats – cooked cen­ter cut bacon or cooked sausage
  • 11×17 pan, sprayed with cook­ing spray (Note: I think a 9×13 works bet­ter, but it might need to bake a lit­tle longer)

Mix your eggs and milk in a large bowl. Cut each bis­cuit (I’m all about scis­sors in the kitchen) into fours and add it to the bowl. I like to do this before I cook the bacon or cut up the scal­lions – give the bis­cuits some time to real­ly soak in the eggs.

Cut up your scal­lions, shred your cheese, cook and break up your bacon (or sausage). Add every­thing to the bowl.

Mix it all up and pour into your pan. Bake at 350° for 25–30 min­utes; clos­er to 30 so it isn’t run­ny.