With the holiday season coming up, this is the perfect answer to those "breakfast casseroles" of yesteryear that included the bread, sausage, eggs and cheese all in one casserole. This "biscuit frittata" is an amazing grain free substitute for those breakfast casseroles and everyone, grain free or not, will love them. Just fill your egg casserole with your favorite ingredients and cheeses and top it with crumbled day old biscuits before baking (here's another similar one that I made last year: Sausage-Broccoli Biscuit Frittata and here's another festive version I made last year where I added the crumbled biscuits to the bottom of the mini-frittata casseroles: Mini Breakfast Casseroles). I really enjoyed this frittata and have plenty of leftovers for my lunch for the next few days. I snapped a few photos below and included the easy peasy recipe. This is the perfect way to breathe new life into small amounts of leftovers in your fridge and transform them into something new and delicious. Enjoy!
|The filling gets cooked in the same skillet the frittata is baked in|
|Eggs are poured over the filling, biscuits crumbled on top and then the final touch of cheese|
|Fresh out of the oven|
Zucchini Tomato & Parmesan Biscuit Frittata
2 tablespoons olive oil
2 small zucchini, sliced
2 sliced green spring onions
1 cup quartered grape or cherry tomatoes
Sea salt and black pepper, to taste
3 to 4 strips of crumbled cooked bacon
1/2 cup shredded Parmesan cheese, divided
7 large eggs
2 tablespoons cream
2 Parmesan Biscuits, broken and crumbled into pieces
Preheat oven to 375 degrees F.
Heat olive oil in a 10-inch ovenproof non-stick skillet over medium-high heat. Add zucchini and onions and cook, stirring frequently, until softened, about 5 to 7 minutes. Add tomatoes and cook for a few minutes until most of the liquid has cooked off; season with salt and pepper, to taste. Top with bacon and half of the Parmesan; remove from heat.
In a medium bowl, beat eggs with cream and pour over the zucchini and tomatoes in skillet. Scatter crumbled biscuits over top of egg mixture and top with remaining half of Parmesan cheese. Cook on stove over medium-high heat for 2 to 3 minutes to allow outer edges to begin to crust slightly. Bake for 15 to 20 minutes, or until golden brown on top and center of frittata doesn't jiggle when skillet is shaken slightly. Allow frittata to sit for a few minutes. Use a rubber spatula to help slide the frittata onto a cutting board. Cut into wedges and serve.