Guys, breakfast is a big deal on Sundays in our house. This past Sunday, we inhaled this Sweet Cream Strawberry Cheesecake French Toast. But the Sunday before that, it was all about the bacon!
My husband loves bacon. I don’t think any breakfast or brunch is complete for him unless there is at least one slice of bacon involved.
This bacon and egg biscuit bake satisfies that need, especially because it has two kinds of bacon – regular bacon and Canadian bacon! Bacon – making husbands happy since the beginning of time.
There are also fresh, delicious red bell peppers scattered throughout, a flaky, tender biscuit crust on the bottom that is irresistible, and a layer of creamy goat cheese (or mozzarella if you’re so inclined!) sandwiched in between. Goat cheese – making me happy since the beginning of time.
Find those baconivores in your life and deliver this to them immediately. They’ll thank you – they might even wash the baking dish after they’ve licked it clean!
If you’re hosting an Easter brunch, make sure this is on the menu! Easter is for family, and food, and happiness. This food brings happiness to all. 🙂
A flaky biscuit crust topped with creamy goat cheese, soft eggs, tender peppers and crisp bacon and Canadian bacon.
- 1 c. all-purpose flour
- 1/2 tbsp baking powder
- pinch salt
- 1/4 c. butter, melted
- 1/2 c. milk
- 4 eggs
- 1/2 c. red/yellow/orange bell pepper, diced
- 4-5 slices bacon, cooked and crumbled
- 4-5 slices Canadian bacon, cooked and diced
- 4 oz goat cheese or fresh mozzarella
Preheat oven to 425.
Combine flour, baking powder and salt. Pour in melted butter and milk, and stir to combine.
Press biscuit dough into a greased 8x8 baking dish. Bake for 7 minutes.
Turn oven temperature down to 350.
In a medium bowl, crack 4 eggs. Use a fork to scramble them. Add peppers and meat and mix.
Evenly distribute cheese over biscuit crust. Then pour egg mixture on top of cheese.
Bake at 350 for 20-25 minutes, until eggs are set.
Even though the Canadian bacon is fully cooked, I like to put it in the skillet after the bacon, just to give it a little smoky flavor/crispiness.