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His And Hers Bacon, Egg, And Biscuit Casserole
Sometimes, we need to make culinary compromises. Fluffy eggs and crispy bacon are topped with biscuits, though half are light paleo biscuits while the other half are traditional, store-bought ones. Whether you need a brunch recipe for this weekend or just want to enjoy a family-friendly brinner, this casserole will be a winner for sure!
Prep Time: 00:10
Cook Time: 00:45
1/2 teaspoon coconut oil, bacon grease, or butter
1/2 diced onion
9 eggs 1/2 cup plain almond, cashew, or coconut milk
3/4 - 1 pound cooked, crumbled bacon (sausage would be fantastic, too)
1/3 cup smoked gouda cheese (optional)
dash of salt, pepper, and dried mustard
8 canned, store-bought biscuits
paleo drop biscuits* (recipe is in notes section below)
1Preheat oven to 350.
2In a medium skillet, melt cooking fat over medium heat. Saute onion until softened and translucent, which should take about 5 minutes. Set aside to cool.
3In a large mixing bowl, crack eggs. Pour in almond milk, bacon, cheese (not paleo but doesn't bother me), onion, and spices. Whisky whisk.
4Pour eggs into greased 9X13 baking dish for a thinner egg casserole (or 9X9 for a thicker egg casserole, though adjust your baking time). Bake for 25-30 minutes or until the eggs are set and no longer jiggle if you shake the dish.
5Remove from oven and increase temperature to 375. Cover half the casserole with uncooked store-bought biscuits and the other half with paleo biscuits. Return to the oven for another 12-20 minutes or until biscuits are golden brown.
*Paleo Drop Biscuits 4 eggs 1 cup almond flour 1/4 cup coconut flour 1 tablespoon nondairy milk 1 tablespoon apple cider vinegar 3 tablespoons melted coconut oil, bacon grease, or butter (I used a combo of all 3) 1 tablespoon honey or maple syrup if you like a sweeter biscuit pinch of salt
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