Biscuit Breakfast Bake
Wow your holiday guests with this Biscuit Breakfast Bake–flaky biscuits, gooey cheese, tater tots, and savory veggies baked to perfection! Make in bundt pan.
Ingredients
- 12 eggs
- ¼ cup heavy whipping cream
- 1 TBSP hot sauce, we use Cholula brand
- ½ tsp salt
- ½ tsp black pepper
- 1 cup red bell pepper, diced
- 1 cup ham, diced
- 1 cup red onion, diced
- 2 cups baby spinach, remove the stems
- 2 cups tater tots
- 5 Flaky Layer Butter Biscuits, cut in small pieces
- 1 cup Sharp Cheddar Cheese, shredded
- 1 cup shredded cheese blend, Swiss and Gruyere from Trader Joe’s or Mozzarella cheese
Instructions
- Preheat the oven to 400 degrees. Prepare a bundt pan with cooking spray.
- In a large bowl, whisk the eggs, cream, salt and pepper.
- Next, add to the same bowl the red bell pepper, ham, onions, baby spinach, tater tots, cut biscuits pieces, both cheese, hot sauce, salt and pepper. Mix until fully combined.
- Pour the mixture into the greased bundt pan.
- Cover with foil and bake for 15 minutes.
- Uncover and bake for an additional 30 minutes.
- Remove from the oven and cool for 15 minutes.
- Use a small spatula or butter knife to gently pull edges of the casserole away from the pan.
- Flip the casserole onto a plate and serve right away!
Nutrition Facts
Calories: 406kcal, Carbohydrates: 21g, Protein: 21g, Fat: 27g, Saturated Fat: 11g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 9g, Trans Fat: 0.03g, Cholesterol: 292mg, Sodium: 980mg, Potassium: 406mg, Fiber: 2g, Sugar: 3g, Vitamin A: 1991IU, Vitamin C: 31mg, Calcium: 262mg, Iron: 2mg