Breakfast Biscuit Casserole

Branden and I had a relaxing weekend at home again. We rode our bikes to this adorable park near our place and played tennis for almost 2 hours. We had to take advantage of the beautiful January weather. I can't wait to go back again. It was especially nice because we were the only ones there playing tennis and didn't have to worry about our terrible hits.

On Sunday we went to lunch at a German restaurant and we definitely want to go back. The food was delicious and the beer was even better!

I tried a new recipe for breakfast and Branden and I both agreed it was a keeper, with a few modifications. We figured there wasn't enough eggs so next time we will add more. Here is the recipe which includes what we are going to do next time.

Ingredients
- 5 eggs + 3/4 more eggs
- 1/4 cup milk + 2 tbsp milk
- 16 oz refrigerated breakfast biscuits (I used the Pillsbury flakey kind but I might try homestyle next time)
 - 4 green onions
- 1 cup shredded sharp cheddar
- 7 slices bacon (optional)
- 7 sausage links (optional)
- 9x13 pan

Directions

1. Mix 5 eggs and 1/4 cup milk in a large bowl. Cut each biscuit (feel free to use kitchen scissors) into fours and add it to the bowl. Gently mix around so the biscuits can soak in the eggs. Do this before you cook the bacon/sausage, shred the cheese, or cut the green onions.
2. Cut up the green onions, shred the cheese, and cook and break up the bacon and sausage (if using)
3. Mix it all up in the bowl.
4. Mix the additional 3/4 eggs with the 2 tbsp. milk.
5. Spray the pan with cooking spray and add the eggs, then top it with the biscuit mixture.
6. Bake at 350 for 25-30 minutes, making sure the eggs aren't runny and the biscuits are cooked all the way.

The recipe we tried only used the 5 eggs and we thought it was too bread-y. We had plenty for leftovers the next morning and added more eggs which helped a lot. If you end up trying this and have suggestions I'd love to hear them!