Thursday, January 6, 2011

BIG COUNTRY BREAKFAST CASSEROLE

We made this for breakfast--the last day Don was home from work. I have had this recipe for many years and modified it from a jelly roll pan to a 9 x 13. We all loved it.

BIG COUNTRY BREAKFAST CASSEROLE

1 cup chopped onions
2 Tablespoons margarine or butter
1/4 to 1/2 teaspoon salt
1/4 teaspoon pepper
1 (16.5 oz.) cans Grands biscuits
6 slices bacon crisply cooked, crumbled
2/3 cup whipping cream or half and half
1/2 cup dairy sour cream
3 eggs
1/2 cup shredded white cheddar or monterey jack cheese
pepper, if desired

Heat oven to 375.

In large skillet, cook onions in margarine until tender but not browned. Stir in salt and 1/4 teaspoon pepper.

Separate dough into 8 biscuits, place in ungreased 9 x 13 pan. Press over bottom and 1/2 inch up sides to form crust. Spoon onions over crust, sprinkle with bacon.

In medium bowl, combine cream, sour cream and eggs until well blended, stir in cheese. Spoon evenly over onions and bacon. Sprinkle with additional pepper.

Bake at 375 for 24 to 30 minutes or until crust is deep golden brown.

Serve hot. Store leftovers in refrigerator

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