I have made this dish numerous of times, but this one is the sweet spot! I decided to take most breakfast components (omelettes with add-ins, eggs, sausage, bacon, etc.) and combine it all in one dish, but also with veggies. This can last up to a week only from the date it is made if you refrigerate the dish. If you decide to put it in the freezer, you can eat it up to 3 months from cook date. This recipe is perfect for family size, friends, or if you do not feel like waking up day-to-day to make breakfast. As a teacher, I definitely did not like waking up around 04:00 ish hours just to cook, eat, get myself together around 06:15 ish and try to be out of the house by 06:30 just to make it to work on time. One thing about this dish, I would suggest preparing it the night before or you can prep everything during that morning, just make sure you have some help. I made it on my own.
Bottom Layer Add Ins
Now, lets make this delicious mouthwatering three meat veggie & biscuit breakfast casserole! This is a 3 to 4 layer dish.
- Whatever your add-ins are, they will go on the bottom.
- Eggs and milk mixture go in the middle.
- You can save some of the add-ins (bell peppers, chives, Italian parsley, & broccoli) to add a third layer. Otherwise, just put everything on the bottom.
- Biscuits go on top
For the add ins, I use bell peppers (red, green, & yellow), jalapeño pepper, Italian parsley, chives, broccoli, cauliflower, carrots, bacon (Kroger’s hardwood smoked-thick cut), Canadian Bacon (Boar’s Head), and ground sausage (regular (1/2) & maple (1/2) -Jimmy Dean).
Eggs & Milk Middle Layer
Season your eggs and milk! I suggest seasoning your eggs first. Then, once you add in the milk, season it again. You want as much flavor as much as possible. All seasonings are from the brand McCormick Gourmet Organic, Simple Truth Organic, and Private Selection can be found at your local Kroger. Any bulk spices came from Natural Grocers. If you are wondering what I used, here it is: cracked black pepper, sriracha, paprika, red pepper, turmeric, onion powder, 3 minced chopped garlic cloves,
Biscuit Top Layer
I made my biscuits from scratch. I also used some of the leftover peppers from the middle layer and parsley and placed it into the batter after mixing. All you need is flour, butter (cold), and milk. I whisked together the dry ingredients and then put the dry ingredients into my Kitchen Aid bowl mixer and added in the wet ingredients. Before you put the biscuits in the oven for cooking, PLEASE, do not forget to butter them with melted butter and with the leftover add ins you have, put the remaining on top of the entire dish, along with extra cheese. This will help your biscuits come out flaky, perfect crunch, and melt in your mouth.
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Serves 12
Denise L. Bryant
Yields serves 12
Welcome to a hodgepodge of many things; I am, Denise!
I am an Artist, Blogger, Teacher, & Professor. My goal here is to share my journey: travels, food, my recipes, books, life as a professional Artist, Professor, and Teacher. I hope you have fun exploring my blog! When I am not in my kitchen, I love to relax, cycling, write, and other things. Want to know more? About Me
15 minPrep Time
45 minCook Time
1 hrTotal Time
Save RecipeIngredients
- 1/2 cup broccoli
- 3 carrots
- 1/2 cup cauliflower
- 2 stems chives
- 1/4 tsp. cracked black pepper
- 3 garlic cloves (minced)
- 1 and 1/2 cups hemp milk (Tempt's Original)
- 1/4 tsp. Himalayan salt
- 1 tbsp. Italian parsley (fresh)
- 1/4 tsp. onion powder
- 1/4 tsp. paprika
- 1/4 tsp. red pepper
- 1/4 tsp. turmeric
- 1/2 green bell pepper
- 1/2 red bell pepper
- 1/2 yellow bell pepper
- 1 jalapeño pepper
- 7 Bacon (Kroger's hardwood smoked-thick cut) - slice in half, makes 14
- 3 Canadian Bacon (Boar's Head)
- 1/2 Regular Sausage (Jimmy Dean)
- 1/2 Maple Sausage (Jimmy Dean)
- 2 cups all-purposed unbleached flour (leveled and spoon)
- 1 tbsp. baking powder
- 1/2 tsp. salt
- 1/2 cup unsalted European style butter, divided (6 tbsp cold, 2 tbs. melted) *melted is for brushing the top of the biscuits before putting it into the oven.
- 1 cup Hemp Milk
- topping: cracked black pepper, fresh Italian parsley, & cheese
Instructions
- Preheat oven to 375°F. Generously grease baking dish 9 x 13 in.
- Layer the meat mixture first (sausage (maple and regular), Canadian bacon, and hardwood smoked bacon. Whisk the eggs, milk, fresh Italian parsley, salt, cracked black pepper, bell peppers (red, green, & yellow), jalapeño pepper, chives, broccoli, cauliflower, carrots, paprika, turmeric, onion powder, & chopped garlic. Pour evenly over meat & cheese. Set aside.
- Biscuit topping: Whisk the flour, baking powder, and salt together in a food processor or large bowl. Add the 6 tbsp. of cubed cold butter and cut into the dry ingredients with a fork, pastry cutter, or pulse several times in the processor. Cut/pulse until coarse crumbs form. Add the milk, then stir/pulse until the dough comes together. Dough will be a bit wet. If it is too dry, add another tbsp of milk. With floured hands, so it does not stick, form the biscuit dough into medium size balls. You will arrange this on top of the egg mixture.
- Brush the biscuits with 2 tbs of melted butter and top with a sprinkle of fresh ground pepper, extra parsley, & cheese.
- Bake for 48 minutes or until the biscuits are golden brown on top. Remove from oven and allow to cool before serving.
- Cover leftover casserole tightly and refrigerate for up to 1 week.
Notes
Cheese: I used sharp cheddar cheese. However, you can use whatever cheese you decide or combination of different cheese.
Meat: Cook and crumble the sausage in a skillet before using. Cook the bacon before using.
Peppers & Veggies:I sautéed all peppers, carrots, broccoli and cauliflower in a skillet before putting them in the dish. I did steam the Broccoli and Cauliflower first.