- 7 large eggs
- 1/4 cup plant milk
- 1 (16-ounce) package refrigerated organic flaky biscuit dough, cut into 1 1/2-inch pieces or gluten free biscuit mix (made as directed on package & refrigerate for an hour)
- 1 1/2 cups kraft lactose free cheddar cheese, shredded
- 4 medium green onions, chopped
- 6 slices grassfed or turkey bacon, cooked, drained on paper towels and cut into 1-inch pieces
Preheat oven to 350°F, and lightly grease a 9-by-13-inch casserole dish.
In a large bowl, beat together the eggs and milk. Add the biscuit pieces, cheese, onions and bacon and gently turn to evenly coat in the egg mixture.
Pour into the prepared baking dish, and bake for 25–30 minutes. (Eggs should be firmly set and the biscuits puffy and golden.)