BISCUIT EGG BACON CASSEROLE RECIPES

Steps:

• Preheat oven to 350.
• Coat 8x10 baking disk with melted butter.
• Beat eggs and milk in a large bowl until blended.
• Separate biscuits and cut into quarters.
• Add biscuits to egg mixture and toss to coat.
• Add bacon, peppers, onions and cheese to bowl and mix together.
• Let sit for 10-15 minutes.
• Transfer mixture to prepared dish.
• Bake for 25 minutes.
• Cover top with aluminum foil and bake for another 30 minutes of until eggs are cooked through.

Steps:

• Cut two 8-inch rounds of cooking parchment paper. Place one round in bottom of air fryer basket. Spray with cooking spray.
• In 10-inch nonstick skillet, cook bacon over medium-high heat until crisp. Remove from pan; place on paper towel. Carefully wipe skillet with paper towel. Add butter to skillet; melt over medium heat. Add 2 beaten eggs and pepper to skillet; cook until eggs are thickened but still moist, stirring frequently. Remove from heat; stir in bacon. Cool 5 minutes.
• Meanwhile, separate dough into 5 biscuits; separate each biscuit into 2 layers. Press each into 4-inch round. Spoon 1 heaping tablespoonful egg mixture onto center of each round. Top with one piece of the cheese. Gently fold edges up and over filling; pinch to seal. In small bowl, beat remaining egg and water. Brush biscuits on all sides with egg wash.
• Place 5 of the biscuit bombs, seam sides down, on parchment in air fryer basket. Spray both sides of second parchment round with cooking spray. Top biscuit bombs in basket with second parchment round, then top with remaining 5 biscuit bombs.
• Set to 325°F; cook 8 minutes. Remove top parchment round; using tongs, carefully turn biscuits, and place in basket in single layer. Cook 4 to 6 minutes longer or until cooked through (at least 165°F).