Biscuit Souffle Breakfast Casserole


by Rebecca May 31st, 2011 // Breakfast, Recipes, Veggie Friendly

Biscuit Souffle Breakfast Casserole

Biscuit Souffle Breakfast Casserole

The most complimented dish I have ever served are these Bacon, Egg & Cheese Bisicut Muffins.  They are made using a roll of biscuit dough I buy at Trader Joe’s or Whole Foods. While I enjoy the rave reviews, it’s rather humbling to note that all this cooking doesn’t beat a roll of biscuits. I’ve decided to embrace it because I sort of can’t blame them. They do taste a-mazing.

Biscuit Souffle Breakfast Casserole

If I’m being honest, though, I’ve always wanted to top those biscuits with something equally easy and just as awesome. That was the inspiration for this newly invented casserole which is sort of like an inside out biscuit breakfast sandwich and it’s damn good. It is super easy to assemble but takes a while to bake.

Biscuit Souffle Breakfast Casserole

Biscuit Souffle Breakfast CasseroleBiscuit Souffle Breakfast Casserole

Biscuit Souffle Breakfast Casserole

Here’s what we did while it was baking: First we blew some bubbles. Both kids were totally into popping them. Then we tried out the new wiffle bat and ball we picked up at the drug store (of all places), we followed that up with a little wagon ride… and before we knew it, it was time for breakfast!

Biscuit Souffle Breakfast Casserole

Biscuit Souffle Breakfast Casserole

Yes! Yes! Yes! I’m beginning to think that all recipes should start with these canned biscuits! What have you done with your biscuit roll lately?

Biscuit Souffle Breakfast Casserole Recipe

Prep Time: 10 mins  Cooking Time: 45 mins

1 roll ready to bake biscuits
4 whole eggs + 4 egg whites
1 1/2 cups lowfat or nonfat milk
3/4 cup low fat cheddar cheese
2 veggie sausage patties, crumbled

1. Preheat the oven to 375 degrees.
2. Grease an 11×7 (or similar size) baking dish with cooking spray. Line the bottom of the dish with unbaked biscuits.
3. Mix the eggs, egg whites, milk and cheese together and then pour it over the biscuits.
4. Sprinkle with crumbled veggie sausage patties and bake for 45 mins or until biscuits are golden brown and egg is set.
5. Let stand for a few moments before serving.

Makes: 8 servings

Biscuit Souffle Breakfast Casserole



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3 Comments on “Biscuit Souffle Breakfast Casserole”

  1. 1 shelly (cookies and cups) said at 5:47 am on June 1st, 2011:

    This looks like the perfect breakfast!! My kids would definitely eat this!
    I love your cute!!

  2. 2 fittingbackin said at 6:46 am on June 1st, 2011:

    This looks amazing! I’m definitely going to try it!

  3. 3 Abigail said at 11:31 am on June 1st, 2011:

    I do so much with canned dough! I put a dollop of Nutella on Crescents before I roll them up and then bake them.
    I make Egg-panadas: flatten out biscuits and put a spoonful of scrambled eggs in them, fold them over and seal by pressing the prongs of a fork around the edges, bake and then eat. Kids love them!

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