Cheesy Breakfast Biscuit Frittata

Cheesy Breakfast Biscuit Frittata combines fluffy biscuit goodness with rich egg filling for a comforting breakfast.

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Prep Time 10

Cook Time 30

Cooling Time 5

Total Time 40

Servings: 6 slices

Course: Breakfast

Cuisine: American

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Biscuit Base

Biscuit Dough whole wheat or gluten-free options available

For the Egg Mixture

6 large Eggs well-whisked
1 cup Whole Milk can substitute with half-and-half or non-dairy milk

For the Cheesy Goodness

1 cup Shredded Cheddar Cheese or Monterey Jack
1 cup Shredded Mozzarella Cheese or provolone
1/4 cup Grated Parmesan Cheese optional for dairy-free version

For the Veggies

1 cup Bell Pepper can substitute with zucchini
1 cup Chopped Onion or shallots/leeks
2 cups Fresh Spinach can substitute with kale or Swiss chard

For Cooking

2 tablespoons Butter or Non-Stick Spray for greasing

Equipment

9x13-inch baking dish
mixing bowl

Method

Preparation Steps

Preheat your oven to 350°F (175°C).
Grease a 9x13-inch baking dish with butter or non-stick spray.
Cut biscuit dough into quarters and distribute evenly in the prepared dish.
Whisk eggs and whole milk together until light and frothy.
Mix in the cheeses and diced vegetables until well combined.
Pour the egg mixture over the biscuit pieces and press gently.
Drizzle melted butter over the top.
Bake in the oven for 25-30 minutes until puffed and golden.
Cool for 5 minutes before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 18gProtein: 15gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 180mgSodium: 600mgPotassium: 300mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 250mgIron: 2mg

Notes

This frittata is customizable; feel free to add in your favorite vegetables or meats.

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