My friend at work, Janet, is always on the lookout for new and interesting recipes. She shared this one with me today. I love the biscuits used in this recipe because you only cook as many as you need. Served with a mixed greens salad, I think think this would make a wonderful light dinner.
The recipe that follow is for 2 servings. If your family is bigger, adjust recipe accordingly.
2 Pillsbury® Oven Baked frozen southern-style biscuits (from 25-oz bag)
1/2 cup milk
1 can (7 oz) Green Giant® Mexicorn® whole kernel corn with red and green peppers, drained, or 1 cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn
2 strips bacon, cooked, crumbled
1/3 cup shredded Swiss cheese
Preheat oven to 350°F. Place biscuits on cutting board to thaw, about 10 minutes.
In medium bowl, beat eggs and milk with wire whisk until blended. Stir in corn, bacon and cheese.
Spray 1-quart casserole with cooking spray. Cut each biscuit into 8 pieces; arrange evenly in casserole. Pour egg mixture over biscuits. Press down with back of spoon, making sure all biscuit pieces are covered with egg mixture.
Bake 30 to 35 minutes or until edges are golden brown and center is set. Let stand 5 minutes before serving.