Lightly whisk the egg white in a separate bowl, then add it to the flour mixture. It is easy to work in the small grated pieces of butter. Pro-tip – Use a cheese grater to grate the butter in. Combine until the mixture is in gravel-sized pieces. Add cold butter to the bowl and incorporate the butter into the flour using a pastry cutter or fork. Lightly grease an 8×8” or round baking dish.Ĭombine the almond flour, baking powder and salt in a mixing bowl. You can’t substitute coconut flour in this recipe. It’s a blanched finely ground almond flour with a great texture and flavor, with just 2 grams or net carbs per serving. I use almond flour from WholesomeYum, which you can buy directly through that link (it’s our affiliate link). Cheese – I use cheddar, but you can use mozzarella, Monterrey Jack, etc.The ingredients for this casserole are typically things you’ll have already on hand. It’s truly one of the best breakfast casseroles I’ve ever made. Instead, you add the biscuit mixture to the bottom of the casserole dish to make a crust.Īdd eggs, sausage and cheese to the casserole and bake it to perfection, then pour over the sauce. There’s no need to make the biscuits separately. You can make it in advance, or bake it on a Sunday and have breakfast done for the whole week. This casserole makes the dish even easier. It was also the first thing I adapted to suit my low-carb diet, which is quite easy using almond flour for the biscuits and to thicken the gravy. It’s one of my favorite things to eat for breakfast. Reheat in the microwave until heated through.I’ve always adored biscuits and gravy. Store any leftovers in an airtight container in the refrigerator for three to four days. Please see below for nutritional information. Remove the cover and finish baking for an additional 20-25 or until it is cooked through and the biscuits on top are golden brown. Top with the egg mixture and finish the dish with the remaining biscuit pieces.Ĭover with foil and bake for 30 minutes. Next, add the crushed bacon, and shredded cheese. Then, you’ll add a layer of diced red bell pepper and diced shallots. Next, line the bottom of the prepared baking tray with about 40 of the biscuit pieces. In a mixing bowl, combine the eggs, milk, sour cream, salt, pepper, onion powder, and dried parsley, whisk it together. Spray an 11 x 9-inch baking tray with cooking spray. Be sure to cut the biscuits into 8 pieces each, so you’ll end up with 64 triangles. How to Make Breakfast Casseroleįor this breakfast recipe, I used one can of original canned biscuits. No matter what, this recipe is guaranteed to be a hit. Try mushrooms, spinach, feta cheese, shredded cheddar or even breakfast sausage. I used diced shallots, red bell pepper, shredded mozzarella, and crushed bacon. What’s great is that you can customize it any way you like. Made from a few simple ingredients, this breakfast casserole comes together very quickly. This easy breakfast recipe is a must try. Perfect as a meal prep recipe through the week or at your next Sunday brunch. Loaded with herbs, spices, eggs, bacon and flaky biscuits, this breakfast biscuit casserole is hard to resist. This easy breakfast biscuit casserole is the perfect way to start the day.
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