Best 2 Potato Egg Biscuit Breakfast Casserole Recipes

Potato egg biscuit breakfast casserole is a delicious and easy-to-make breakfast that is perfect for busy mornings or weekend brunches. This hearty dish is made with layers of crispy biscuit pieces, fluffy eggs, savory potatoes, and your favorite breakfast meats and cheeses. Whether you prefer a classic potato egg biscuit breakfast casserole or one with a more unique twist, there is a recipe out there to suit your taste. In this article, we will explore some of the best potato egg biscuit breakfast casserole recipes, providing you with all the information you need to create a delicious and satisfying breakfast dish that will impress your family and friends.

Here are our top 2 tried and tested recipes!

POTATO, EGG & BISCUIT BREAKFAST CASSEROLE RECIPE - (3.9/5)

Potato, Egg & Biscuit Breakfast Casserole Recipe - (3.9/5) image

Provided by Rindarose166

Number Of Ingredients 10

Ingredients

6 eggs
1 (12-ounce) can evaporated milk
1 (17.3-ounce) can Pillsbury Grands refrigerated buttermilk biscuits
1 (20-ounce) bag simply potatoes refrigerated shredded hash brown potatoes
2 cups cheddar cheese, divided
1/4 cup Hormel real bacon bits
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon Mrs. Dash seasoning mix
1 tablespoon instant minced onion

Steps:

Spread the shredded potatoes evenly in a greased 9x13-inch casserole dish. In a mixing bowl whisk together the eggs, milk, spices, onion, and bacon bits. Add 1 cup of the shredded cheese and mix lightly. Cut the biscuits into quarters with kitchen shears, and drop them into the mixture, ensuring all pieces are coated. Once all the biscuits are in the egg mixture, use a slotted spoon to remove the biscuit pieces and arrange them in a single layer over the potatoes. Pour the egg mixture evenly over all. Top with the remaining 1 cup of shredded cheese. At this point, you can cover with foil and refrigerate overnight, or you can put it right into the oven. Bake covered at 375°F for 35 minutes. Remove foil and bake an additional 15 minutes. Allow to set 5 minutes before serving.

POTATO, EGG AND BISCUIT BREAKFAST CASSEROLE

Potato, Egg and Biscuit Breakfast Casserole image

I threw this together last night to cook for breakfast this morning using just what I had on hand and it turned out beautifully. This is very adaptable to your individual taste. You can leave out the bacon bits, or substitute cooked sausage or ham. Next time I will definitely add mushrooms and green peppers! This is wonderful served with fresh tomato slices and/or other fruit.

Provided by Hippie2MARS

Categories < 4 Hours

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 10

Ingredients

6 eggs
1 (12 ounce) can evaporated milk
1 (17 1/3 ounce) can Pillsbury Grands refrigerated buttermilk biscuits
1 (20 ounce) bag simply potatoes refrigerated shredded hash brown potatoes
2 cups shredded cheddar cheese, divided
1/4 cup hormel real bacon bits
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon Mrs. Dash seasoning mix
1 tablespoon instant minced onion

Steps:

Spread the shredded potatoes evenly in a greased 9x13 casserole dish.
In a mixing bowl whisk together the eggs, milk, spices, onion, and bacon bits.
Add 1 cup of the shredded cheese and mix lightly.
Cut the biscuits into quarters with kitchen shears, and drop them into the mixture, ensuring all pieces are coated.
Once all the biscuits are in the egg mixture, use a slotted spoon to remove the biscuit pieces and arrange them in a single layer over the potatoes.
Pour the egg mixture evenly over all.
Top with the remaining 1 c of shredded cheese.
At this point, you can cover with foil and refrigerate overnight, or you can put it right into the oven.
Bake covered at 375 degrees for 35 minutes.
Remove foil and bake an additional 15 minutes.
Allow to set 5 minutes before serving.

Tips:

Use a high-quality, non-stick skillet to prevent the eggs from sticking. A 10-inch skillet is the perfect size for this recipe.
Make sure the potatoes are cooked through before adding them to the skillet. You can boil them, roast them, or microwave them until they are tender.
If you don't have any cooked ham, you can use bacon, sausage, or even leftover chicken or steak.
Use a sharp knife to dice the ham and potatoes. This will help them cook evenly.
Don't overcrowd the skillet when cooking the eggs. If you do, they will steam instead of fry and won't be as fluffy.
Use a spatula to gently stir the eggs as they cook. This will help them cook evenly and prevent them from sticking.
Once the eggs are cooked through, remove them from the skillet and set them aside. Wipe the skillet clean and then add the butter.
Once the butter is melted, add the flour and whisk to combine. Cook the mixture for 1-2 minutes, or until it is golden brown.
Slowly whisk in the milk until the mixture is smooth and creamy. Bring the mixture to a simmer and then reduce the heat to low.
Add the eggs, potatoes, ham, cheese, salt, and pepper to the skillet and stir to combine. Cook for 5-7 minutes, or until the cheese is melted and the casserole is heated through.
Serve the casserole immediately with your favorite toppings, such as salsa, sour cream, or avocado.

Conclusion:

This potato egg biscuit breakfast casserole is a delicious and easy way to start your day. It's perfect for a busy morning when you don't have a lot of time to cook. The casserole can be made ahead of time and reheated in the oven or microwave. It's also a great option for a potluck breakfast or brunch. So next time you're looking for a quick and easy breakfast recipe, give this potato egg biscuit breakfast casserole a try. You won't be disappointed!