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Rachael Ray's 30-Minute Healthy Recipes

Buttermilk Biscuit Breakfast Casserole


* 1 (7 Ż oz.) can refrigerated buttermilk biscuits
* 6 eggs
* 1/4 C. skim milk
* 1 tsp. dried parsley
* 1 tsp. dried onion flakes
* 1/2 tsp. lemon pepper
* 1 (8 oz) pkg. Cheddar cheese, shredded


1. Bake the biscuits as directed on the package being sure to spray the pan with a butter flavored cooking spray.
2. Remove biscuits and set aside to cool.
3. Preheat oven to 375 degrees.
4. Spray a baking dish with the butter flavor cooking spray.
5. In a large mixing bowl combine the eggs, milk, parsley, onion flakes and lemon pepper.
6. Mix well to make sure the ingredients are incorporated together.
7. Break the cooled biscuits into 3 pieces each.
8. Fold the biscuit pieces in the egg mixture.
9. Add 1/2 C of the cheese and stir well.
10. Pour the egg mixture into the prepared baking dish.
11. Bake 18 minutes or until center is set.
12. Cover the top with at least 1/4 C of cheese add more if you like.
13. Return the casserole to the oven until the cheese has completely melted on top.


This is the kind of breakfast casserole to have ready for house guests that include a lot of kids. It's a very filling dish and because you use onion flakes instead of dice onion, the flavor is there without risking a non-onion lover biting into a piece of onion. The cheddar cheese is mixed in throughout and melted on top so you won't hear any complaints at the breakfast table.

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