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“I found this recipe on and revised it. Even my picky 9-yr old son liked it fairly well and my husband and I loved it! You can vary the add-ins to your taste or try it different ways. You could use sausage or ham instead of bacon, add mushrooms, etc. You could also top with a white gravy. This would be really good served with a fresh fruit salad!”

Ingredients Nutrition

  • 12 onion, chopped
  • 12 orange bell pepper, chopped (red or yellow would be good also)
  • 2 tablespoons butter
  • 3 eggs
  • 3 tablespoons milk
  • 1 cup shredded Mexican blend cheese (cheddar, monterey jack, etc.)
  • 1 package Ready Crisp bacon, cut into 1/2-inch pieces (or regular fried bacon)
  • salt & pepper
  • 1 (12 ounce) package Pillsbury Grands refrigerated buttermilk biscuits


  1. Preheat oven to 350 degrees farenheit.
  2. Saute chopped onion and bell pepper in butter. Set aside to cool at least 10 minutes.
  3. In large mixing bowl, mix together eggs, milk, cheese, bacon, and salt & pepper. Stir in cooled onion & bell peppers. (Don't stir hot vegies into egg mixture lest it start cooking the eggs.)
  4. Open and separate biscuits. Cut each biscuit into 8 pieces.
  5. Stir biscuit pieces into egg mixture.
  6. Spread into sprayed casserole dish and bake for 30 minutes or until nicely browned and biscuit pieces are done. Use a fork to slightly pry apart the biscuit pieces to make sure the biscuits are not still doughy.
  7. Serve and enjoy!

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