Bacon & Biscuit Breakfast Casserole

Tip:  Read directions completely before preparing.

Ingredients:

10 eggs

1/2 cup milk

16 oz refrigerated breakfast flaky biscuits, ( not cooked)


4 green onions

2 cups shredded extra sharp cheddar cheese


1 lb center cut bacon

Directions:

Mix your eggs and milk in a large bowl.

Cut each raw biscuit in four and add to bowl.

Fry bacon, place on paper towel, set aside and let cool.

Chop scallions, and shred extra sharp cheddar cheese and add to bowl.

Crumble bacon and add to bowl.

Gently mix and pour into a 9” x 13” baking dish.  Bake at 350 for 35 – 40 minutes.  Enjoy!!!!

Green Chile Corn Casserole

Tip:  Read directions completely before preparing.

Ingredients:

1 - 15 ounce, can sweet corn, liquid drained

1 - 15 ounce, can cream-style corn

½ small sweet onion, diced

1 - 8 ounce, package Jiffy corn muffin mix

1 cup, sour cream

2 large eggs, beaten

1/2 stick, butter, melted

2 cups, mild cheddar cheese, finely shredded

1 - 4 ounce, chopped mild green chili’s

no-stick cooking spray

Directions:

Preheat oven to 350 degrees F.

In a large bowl add 1 cup cheese, and all other ingredients.  Stir together until well combined.

Pour into a no-stick sprayed, 9” X13” casserole dish. 

Bake for 55-60 minutes, until golden brown and cooked through, remove from oven.  Cooking time varies depending on oven and casserole dish used.  Be sure to cook through.  Sprinkle with remaining 1 cup of cheese and place back in the oven.

Let cheese melt and turn a nice golden light brown!  Serve warm!  Enjoy!

Tip:  You can also add jalapenos or red pepper flakes to make it spicier!