Biscuits, eggs, and cheese blend for a savory, crowd-pleasing dish that pairs beautifully with fresh vegetables.
# Components:
→ Biscuits
01 - 1 can (8-count) refrigerated biscuit dough, cut into quarters
→ Eggs and Dairy
02 - 8 large eggs
03 - 1/2 cup whole milk
04 - 1 cup shredded cheddar cheese
05 - 1/2 cup shredded mozzarella cheese
06 - 1/4 cup grated Parmesan cheese
07 - 2 tablespoons unsalted butter, melted
→ Vegetables
08 - 1/2 cup diced bell pepper
09 - 1/2 cup diced onion
10 - 1/2 cup chopped baby spinach
→ Spices & Seasonings
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
13 - 1/2 teaspoon smoked paprika (optional)
→ Optional Add-ins
14 - 1/2 cup cooked, crumbled breakfast sausage or bacon
15 - 1/4 cup chopped fresh parsley (for garnish)
# Method:
01 - Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish or large ovenproof skillet using melted butter or nonstick spray.
02 - Evenly distribute the quartered biscuit dough pieces across the base of the prepared dish.
03 - In a large bowl, whisk together eggs, whole milk, salt, black pepper, and optional smoked paprika until fully incorporated.
04 - Stir in shredded cheddar, mozzarella, and Parmesan cheeses along with bell pepper, onion, baby spinach, and any optional cooked sausage or bacon.
05 - Pour the egg mixture evenly over the arranged biscuit pieces. Use a spatula to gently press down so biscuits are mostly submerged.
06 - Drizzle the melted butter over the top for enhanced flavor and browning.
07 - Bake for 25 to 30 minutes, until the frittata is puffed and the center is set.
08 - Let rest for 5 minutes before slicing. Sprinkle with chopped fresh parsley, if desired.
