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Easy Pillsbury Breakfast Casserole

Aidan (the pickiest eater in the world) made and consumed this casserole for a school party. So, I'm saving it for future reference! Of course, he left out the onions and tomatoes...


1 can (5 Biscuits) Grandes Buttermilk
10 eggs
2 Cups of milk
1 Cup fried & chopped bacon (recipe actually called for pre-cooked if you're feeling lazy)
1/3 Cup sliced green onion
1 Cup chopped seeded tomato
1 1/2 Cup shredded colby jack cheese
Heat oven to 350°F. Separate dough into 5 biscuits. On ungreased cookie sheet, place biscuits 1 to 2 inches apart. Bake 13 to 17 minutes or until golden brown. Remove from cookie sheet; cool completely, about 30 minutes. Cut into 1/2-inch pieces. Spray 13x9-inch (3-quart) baking dish with cooking spray.

 In large bowl, beat eggs and milk with whisk; set aside. Layer half the biscuit pieces in bottom of baking dish; add bacon, tomato, green onions and 1 cup of the cheese. Add remaining biscuit pieces on top; pour egg mixture over all, and lightly press down on top biscuit pieces to coat in egg mixture. Top with remaining 1/2 cup cheese.

 Bake 40 to 45 minutes or until deep golden brown and center is just set.
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