Fluffy biscuits baked with eggs, gooey cheese, and bright veggies. Crowd-pleasing for brunch or busy mornings.
# What You'll Need:
→ Biscuits
01 - 1 can (8-count) refrigerated biscuit dough, cut into quarters
→ Eggs and Dairy
02 - 8 large eggs
03 - 1/2 cup whole milk
04 - 1 cup shredded cheddar cheese
05 - 1/2 cup shredded mozzarella cheese
06 - 1/4 cup grated Parmesan cheese
07 - 2 tablespoons unsalted butter, melted
→ Vegetables
08 - 1/2 cup diced bell pepper
09 - 1/2 cup diced onion
10 - 1/2 cup chopped baby spinach
→ Spices & Seasonings
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
13 - 1/2 teaspoon smoked paprika (optional)
→ Optional Add-ins
14 - 1/2 cup cooked, crumbled breakfast sausage or bacon
15 - 1/4 cup chopped fresh parsley, for garnish
# Directions:
01 - Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish or a large ovenproof skillet with butter or nonstick spray.
02 - Distribute the biscuit pieces evenly in the greased dish.
03 - In a mixing bowl, whisk together eggs, milk, salt, black pepper, and smoked paprika until completely incorporated.
04 - Fold in shredded cheddar, mozzarella, Parmesan, bell pepper, onion, spinach, and any cooked breakfast sausage or bacon if using.
05 - Pour the egg and vegetable mixture evenly over the biscuits in the dish. Lightly press with a spatula to ensure the biscuits are mostly submerged.
06 - Drizzle melted butter over the surface.
07 - Bake in the preheated oven for 25 to 30 minutes, or until puffed and the center is just set.
08 - Allow to cool for 5 minutes before slicing. Optionally, sprinkle with chopped fresh parsley to garnish.
