Oink-a-Doodle Breakfast Biscuit Bake

Miss Sadie Mae Swine’s Slop’in Seconds ~ Oink-a-Doodle Breakfast Biscuit Bake

Where leftovers get a second chance~ and everybody wants seconds.

Well, rise and shine, sleepyheads!

Miss Sadie Mae has been rootin’ around the refrigerator again, and she found a few leftover biscuits, a little breakfast meat, some vegetables, and a handful of cheese just waitin’ for somebody to give them another purpose.

So pull up your sleeves, grab your biggest mixing bowl, and don’t you dare toss those lonely biscuits away.

We’re about to turn yesterday’s breakfast odds and ends into one mighty fine meal that works for breakfast, brunch~ or supper when nobody feels like cookin’ anything fancy.

What You’ll Slop Together

5 to 6 leftover baked biscuits, cut into bite-sized pieces
1½ cups cooked breakfast sausage, ham, or bacon, chopped
½ cup diced onion
½ cup diced bell pepper
1 cup leftover cooked vegetables, such as corn, broccoli, spinach, mushrooms, or potatoes
1 cup shredded cheddar cheese, divided
6 large eggs
1 cup milk
¼ cup sour cream
½ teaspoon garlic powder
½ teaspoon smoked paprika
¼ teaspoon black pepper
¼ teaspoon salt
1 tablespoon butter or cooking oil
Optional: chopped green onion, salsa, or country gravy for serving

Now Slop It All Together!

Heat the oven to 350°F. Lightly grease an 8-by-8-inch or similar 2-quart baking dish.
Melt the butter in a skillet over medium heat. Add the onion and bell pepper, then cook for about 4 minutes, until they begin to soften.
Slop in the cooked meat and leftover vegetables. Stir for another minute or two, just long enough to warm everything through.
Scatter half of the biscuit pieces across the bottom of the prepared baking dish.
Spoon the meat and vegetable mixture over the biscuits.
Sprinkle ½ cup of the shredded cheese over everything, then add the remaining biscuit pieces.
In a large bowl, whisk together the eggs, milk, sour cream, garlic powder, smoked paprika, black pepper, and salt.
Pour the egg mixture slowly over the biscuit layers. Press the biscuit pieces down gently with the back of a spoon so they can soak up some of that eggy goodness.
Sprinkle the remaining cheese across the top.
Let the dish rest for about 10 minutes while the biscuits absorb some of the mixture.
Bake uncovered for 30 to 35 minutes, or until the center is set, the edges are lightly browned, and the cheese is melted.
Let it rest for 5 minutes before scoopin’ it out. Serve it plain or top it with salsa, green onions, or a spoonful of warm country gravy.

Miss Sadie Mae’s Slop-Smart Suggestions

No leftover biscuits? Use torn dinner rolls, croissants, sandwich bread, cornbread, or even hamburger buns.

No breakfast meat? Slop in leftover chicken, hamburger, or chopped pork~ or leave the meat out altogether.

Only have a little cheese? Use whatever kind is waitin’ in the refrigerator. Cheddar, mozzarella, pepper jack, Swiss, or a mixture will all work.

Need to feed more folks? Double everything and bake it in a greased 9-by-13-inch dish for approximately 40 to 45 minutes.

Making it ahead? Assemble the dish the night before, cover it, refrigerate it, and bake it the next morning. Let the cold dish sit at room temperature while the oven heats.