Cheesy Breakfast Biscuit Frittata
A comforting and versatile frittata made with fluffy eggs, savory cheese, and delightful biscuit dough, perfect for breakfast or brunch.
Ingrédients
Main Ingredients
- 1 can refrigerated biscuit dough, cut into quarters 8-count can
- 8 large eggs
- 1/2 cup whole milk Can substitute with lactose-free milk
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons unsalted butter, melted
- 1/2 cup diced bell pepper
- 1/2 cup diced onion
- 1/2 cup chopped baby spinach
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon smoked paprika Optional for added flavor
- 1/2 cup cooked, crumbled breakfast sausage or bacon Optional for added protein
- 1/4 cup chopped fresh parsley For garnish, optional
Instructions
Preparation
- Gather all ingredients and preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish or an ovenproof skillet.
- Open the can of refrigerated biscuit dough and cut each biscuit into quarters.
- Distribute the quartered biscuit dough evenly across the bottom of the prepared dish.
- In a large mixing bowl, whisk together the eggs, whole milk, salt, black pepper, and smoked paprika until well combined and fluffy.
- Add the shredded cheddar, mozzarella, Parmesan, diced bell pepper, onion, baby spinach, and any optional cooked sausage or bacon to the egg mixture. Lightly fold everything together.
- Carefully pour the egg and vegetable mixture evenly over the biscuit pieces and gently press down with a spatula.
- Drizzle melted unsalted butter evenly over the top of the mixture.
- Place the baking dish in the preheated oven and bake for 25 to 30 minutes, or until puffed and the center is set with a light jiggle.
- Once baked, remove from the oven and let cool for about 5 minutes before slicing. Garnish with fresh parsley if desired.
- Slice into squares or wedges and serve warm.
Notes
This dish can be made ahead of time for easy reheating. Store leftovers in an airtight container in the fridge for 3 to 4 days, or freeze for up to 2 months.