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Cheesy Breakfast Biscuit Frittata

A comforting and versatile frittata made with fluffy eggs, savory cheese, and delightful biscuit dough, perfect for breakfast or brunch.
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Préparation 10 minutes
Cuisson 30 minutes
Temps total 40 minutes
Portions: 8 servings
Plat: Breakfast, Brunch
Cuisine: American
Calories: 300
Ingredients Préparation Notes

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

Préparation
 

Preparation
  1. Gather all ingredients and preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish or an ovenproof skillet.
  2. Open the can of refrigerated biscuit dough and cut each biscuit into quarters.
  3. Distribute the quartered biscuit dough evenly across the bottom of the prepared dish.
  4. In a large mixing bowl, whisk together the eggs, whole milk, salt, black pepper, and smoked paprika until well combined and fluffy.
  5. 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.
  6. Carefully pour the egg and vegetable mixture evenly over the biscuit pieces and gently press down with a spatula.
  7. Drizzle melted unsalted butter evenly over the top of the mixture.
  8. 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.
  9. Once baked, remove from the oven and let cool for about 5 minutes before slicing. Garnish with fresh parsley if desired.
  10. Slice into squares or wedges and serve warm.

Notes et conservation

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.