Comfort Bake – MMMMMM

When I first saw the recipe that inspired this (from Pillsbury) it had a lot fewer ingredients and was intended as a snack.  I stepped it up a few notches and made it a breakfast feast (translation: made it less healthy).

What you need:

5 eggs (go for cage free, humane certified- no beak-less chickens here!)

1/4 cup milk

16 oz refrigerated breakfast biscuits (I used the Pillsbury flakey kind)

4 scallions (green onions, spring onions, whatever you prefer to call them)

1 cup shredded extra sharp cheddar cheese

If you’re into the meats – cooked center cut bacon or cooked sausage

11×17 pan, sprayed with cooking spray (Note: I think a 9×13 works better, but might need to bake a little longer)

One grandpa to entertain your kiddo



1. Mix your eggs and milk in a large bowl.  Cut each biscuit (I’m all about scissors in the kitchen) into fours and add it to the bowl.  I like to do this before I cook the bacon or cut up the scallions – give the biscuits some time to really soak in the eggs.

2.  Cut up your scallions, shred your cheese, cook and break up your bacon (or sausage). Add everything to the bowl. Re: the cheese – my home economist mother tells me that pre-shredded cheese is coated with something or other to keep it from clumping.  A. Gross, B. If you shred it yourself it will melt better.


3. Mix it all up and pour into your pan.  Bake at 350 for 25 minutes (make sure it isn’t runny – mine this morning took 28 mins).



I like to throw together a fruit salad as a side to make up for the lack of healthiness, with whatever produce I have around – today it was bananas, apples, kiwi, grapes, and blueberries.  And look how well I did with the apple corer!  I NEVER get it to go that straight!  It’s going to be a good day.



127 responses to “Comfort Bake – MMMMMM

  1. Anita

    Someone posted this on facebook and put “10 eggs; 1/2 C. milk” everything else was the same measurement. Anyone tried it with more eggs? Thank you!!

    • Maureen

      Anita Louise is that you?

    • Renee

      I have used it with 10 eggs – but used a large canned biscuit, I eyeball my cheese – and don’t add salt due to hbp. It is great, just bigger! With the littler one (5 eggs) I use a small can of biscuits and less cheese, etc. It works great and it isn’t too much bread or too much egg. Works great! I love this recipe – I make it on Sundays and then have leftovers for breakfast all week long!

    • I would say if you doubled eggs double the other ingredients too.

  2. JoAnne

    I added chopped fresh spinach, fresh parsley, and used 1/2 cup half and half, yummy yum!( baked it 30min)

  3. Bridgette

    how many servings is this?

  4. Ariel

    I used 8, and it was delicious.

  5. Terri

    How many servings for this recipe?

  6. Pat

    Can you make this the night before

  7. Marcia Frensley

    Can this be made the night before and refrigerated?

  8. Kim Allen

    is this a dish that can be pre-made the night before, then baked the next morning?

    • Kestrel

      Why can’t people read through the comments to see if their question has been answered before (probably several times before)? If she is going through the work of putting together yummy dishes, taking great pictures, posting them on a blog she created then can you at least not ask her to trod over the same ground 25 times?
      I made this with 5 eggs, half and half, 1 pound of sausage fried with some onion and a couple leftover bacon strips diced just for fun. Smelled, looked and tasted wonderful! YES. You can make this the night before just keep it cold and covered, let it warm up a bit before you chuck it into the oven and add extra minutes to the cook time. My 13×9 took 40 minutes.
      THANKS a for a great recipe! Have a wonderful holiday and may your New Year be stuffed with new adventures (and comments!). :)

  9. Becky

    Yes, it can be made the night before

  10. I made this for Christmas morning brunch as the recipe states. Comes out of the oven looking just like this BUT…it needs more eggs! 5 eggs is not nearly enough when using an entire can of biscuits. I will make it again but will increase eggs to 8.

  11. terri

    Do you bake the biscuits first

  12. Leslie

    That stuff they coat the cheese with can sometimes be flour so if you’re gluten sensitive this will not do you any good….

  13. I loved your recipe so much I included it in a collection of make ahead breakfast casserole recipes –

  14. juanita

    OMG..I made this this morning as stated. What a good start on a snowing day.

  15. Whitney

    This looks amazing! Going to make for a staff meeting! I’ve read through the comments and I don’t see where anyone has answered about how many servings it makes…I’m hoping to feed 8 people with a regular sized batch. Is that realistic? Thanks!

  16. zainab

    It needs no salt???

  17. Tiffany

    how much meat (sausage) would you suggest using?

  18. Made this today… Will not be making it again. Since the biscuits are not cooked before you make this, They do not absorb any of the egg and milk mixture.. This was so dry and totally a waste of time and money. I prefer to use a dense already baked bread that can retain the moisture of the eggs… It was not a hit with anyone that came to my brunch. Thankfully I made other dishes as well.

    • K'Fri

      Her sugestion to put the dough in the mixture first while you do other prep work to allow for maximum absorption helps resolve this issue a lot. Also letting it soak in your fridge overnight and or using more eggs and half and half like other posters suggested. I served mine with warmed maple syrup and was happy with the result. I will try your bread idea sometime.

  19. Claire

    This was super easy and a big hit at my brunch-everyone got seconds. It was my first time making a breakfast casserole–thanks for sharing this simple but very yummy recipe! :)

  20. Pingback: An Act of Go…oogle | Rocking Lion

  21. hananhussin

    It’s easy way and I like maybe l do that in weekend. .thank you l wait more kind of baking. .

  22. Vanessa

    This is a great dish to make for your picky eating children . Today I used 2 cheese bagels (instead of biscuits ). I have found thoses during busy school day mornings , these easy casseroles are great to make ahead of time . They will keep well for a couple days in the fridge . I cut them into individual servings and simply reheat them the next day . It’s a healthier option instead of cereal , but just as fast to serve. My daughter loves them and I feel good knowing (without spending time cooking every morning ) that she is getting the protein she needs with this quick solid breakfast to help her focus at school .

  23. Shaniqua

    Hey how are you. I see that someone said that its hard for the bread and eggs to soak. If I use a blender like the dough beater would that work to help it mix, or would it mess of the bread and want fluff?

  24. Crisa McClellan

    Has anyone tried cooking this in cast iron? I’m sure it doesn’t really make a difference, I just LOVE my cast iron!

  25. Patty Frates

    Made your recipe this morning. It was a big hit with my son and husband! Super easy and great for laid back Sunday brunch. Thank you.

  26. Janet

    Made this recipe this morning! Delicious, beautiful & easy!! I didn’t have scallions so I used chives. I used 6 eggs by mistake but it turned out fine. A big hit with everyone!! Definitely will make it again & again!!

  27. Fran

    Wow This is now going to be my Christmas morning breakfast. Amazing

  28. Pingback: Start the Day with Thanksgiving Breakfast | Amanda Creation

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