Fluffy baked eggs and bacon
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Sliced bacon, cut into 1\" pieces |
| ½ | cup | Chopped onion |
| 3 | Eggs | |
| 1¼ | cup | Milk |
| ½ | cup | Buttermilk biscuit mix |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| ½ | cup | Shredded cheddar cheese |
Directions
In a skillet, cook bacon until almost crisp; add onion. Cook, stirring frequently, until bacon is crisp and onion is tender. Drain. Transfer to a 1-½-qt. casserole. In a mixing bowl, beat eggs, milk, biscuit mix, salt and pepper until almost smooth. Slowly pour over bacon and onion. Bake, uncovered, at 375 for 30 minutes or until a knife inserted near the center comes out clean. Sprinkle with cheese; let stand 5 minutes before cutting.
Recipe by: Taste of Home Spring 97 Posted to MC-Recipe Digest V1 #535 by Daphne <djoyce@...> on Mar 22, 1997
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