Pella Chronicle

November 19, 2012

Breakfast Casserole

Staff Writer
The Chronicle

Pella — 1 pkg. (8 oz.) Oscar Mayer fully cooked bacon

1 pkg. (10 ct.) Pillsbury grands biscuits

8 eggs

1 pkg. (8 oz.) velveeta shreds

1/4-cup Daisy sour cream

salt and pepper

optional: garnish with diced green onions & pico de gallo

1. Preheat oven to 350F. Lightly spray a 9" X 13" pan with cooking spray.

2. Quarter biscuits and place at bottom of pan.

3. Layer with cooked bacon and velveeta shreds.

4. In a mixing bowl, whisk together eggs, sour cream, salt and pepper. Pour over cheese and biscuits.

5. Bake for 30-40 minutes until golden-brown. Allow to cool 5-10 minutes before serving. Garnish optional.

Makes 8 servings.