Vegetable Biscuit and Egg Casserole

My very good friend, and my lead chef at work and I got snowed in at our work, at Garrison Forest School, over the past weekend.  We got to work on Friday morning, and didn't get to leave until Monday evening.  We made ourselves a nice little "bedroom" by hanging tablecloths from the ceiling in an alcove that had some futons in it.  We used pillows from the training room, and linens for our sheets.  We weren't in our own beds, we were away from our husbands, but it truly wasn't as bad as it sounds.  (Ask me that five days ago, and I would have been saying something a little different, though!)  Hey, at least we were together... ;-)  We got to feed our little community, grow a little closer to our students and faculty, and learn a little more about the endurance we truly didn't think we had!

Anywho - I made this casserole for Monday morning brunch and everyone really seemed to like it.  It tastes like a biscuit breakfast sandwich that you eat with a knife and fork!  It's a quick and very simple recipe that you can make on any weekend morning, whether or not you have three feet of snow on the ground!

What You'll Need:
  • 2 tablespoons olive oil
  • 1 red pepper, diced
  • 1 green pepper, diced
  • 1/2 red onion, diced
  • 5-oz. bag fresh spinach leaves
  • 1 medium tomato, diced
  • Salt and pepper (and any other spices you like to season with)
  • 1 can biscuits, Pilsbury Original or Flaky Layers
  • 8-oz. bag shredded cheddar cheese, divided
  • 1 carton liquid egg, or 1 dozen eggs, beaten

1.  Start by heating olive oil over medium-high heat.  Saute peppers and onion until soft.  Add spinach and cook until wilted.  Add tomatoes last.  Salt and pepper to taste and set aside to cool.

2.  Grease a baking dish very, VERY liberally.  Open the biscuits and cover the bottom of your dish, stretching the biscuit dough if needed.  Toss the cooled vegetable mixture with the eggs and half the cheese.  Pour egg mixture over biscuits.

3.  Cover with foil and bake in a 375-degree oven for 20 minutes.  Remove foil, and cover the top of the casserole with the remaining shredded cheese.  Bake for an additional 5-7 minutes, until the cheese has melted on top and the eggs have set.  Enjoy!


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