Cheesy Breakfast Biscuit Frittata
A delightful breakfast frittata combining fluffy biscuits, savory eggs, and rich cheeses for a hearty meal perfect for any occasion.
Ingredients
Main ingredients
- 1 can refrigerated biscuit dough (8-count), cut into quarters
- 8 large eggs
- ½ cup whole milk
- 1 cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 2 tablespoons unsalted butter, melted
- ½ cup diced bell pepper
- ½ cup diced onion
- ½ cup chopped baby spinach
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon smoked paprika (optional)
- ½ cup cooked, crumbled breakfast sausage or bacon (optional)
- ¼ cup chopped fresh parsley (for garnish, optional)
Instructions
Preparation Steps
- Gather all ingredients. Chop the vegetables and shred the cheeses. Cut the biscuits into quarters.
- Preheat your oven to 350°F (175°C).
- Grease a 9x13-inch baking dish with melted butter.
- Arrange the quartered biscuit pieces evenly in the bottom of the prepared baking dish.
- In a bowl, whisk together the eggs, milk, salt, black pepper, and smoked paprika until well combined.
- Fold in the shredded cheddar cheese, mozzarella cheese, Parmesan cheese, diced bell pepper, onion, and chopped spinach. Incorporate the sausage or bacon if using.
- Pour the egg mixture evenly over the biscuit pieces and press down gently to submerge them.
- Drizzle melted butter over the top of the frittata.
Baking Steps
- Transfer the dish to the preheated oven and bake for 25 to 30 minutes until puffed and the center is set.
- Allow to cool for 5 minutes before slicing. Garnish with chopped parsley if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. It can be frozen for up to 2 months. Reheat in a microwave or oven.