Potato, Egg And Biscuit Breakfast Casserole - cooking recipe

Ingredients

6 eggs
1 (12 ounce) can evaporated milk
1 (17 1/3 ounce) can Pillsbury Grands refrigerated buttermilk biscuits
1 (20 ounce) bag simply potatoes refrigerated shredded hash brown potatoes
2 cups shredded cheddar cheese, divided
1/4 cup hormel real bacon bits
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon Mrs. Dash seasoning mix
1 tablespoon instant minced onion

Preparation

Spread the shredded potatoes evenly in a greased 9x13 casserole dish.
In a mixing bowl whisk together the eggs, milk, spices, onion, and bacon bits.
Add 1 cup of the shredded cheese and mix lightly.
Cut the biscuits into quarters with kitchen shears, and drop them into the mixture, ensuring all pieces are coated.
Once all the biscuits are in the egg mixture, use a slotted spoon to remove the biscuit pieces and arrange them in a single layer over the potatoes.
Pour the egg mixture evenly over all.
Top with the remaining 1 c of shredded cheese.
At this point, you can cover with foil and refrigerate overnight, or you can put it right into the oven.
Bake covered at 375 degrees for 35 minutes.
Remove foil and bake an additional 15 minutes.
Allow to set 5 minutes before serving.