Easy Flakey Layer Biscuit Breakfast Bake

Serves 8 – 3  Points Each

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  • 6 large eggs
  • 2 large scallions chopped
  • 1 small red bell pepper diced
  • 1 small orange bell pepper diced
  • 1 1/2 cups baby spinach chopped
  • cherry tomatoes I used 6 I think , quartered
  • 1/3 cup unsweetened almond milk
  • 4 Flakey Layer Biscuits pulled apart (8 in total), I used Pillsbury Grands
  • S&P


  1. Preheat oven to temp on biscuit package (350 for these), spray 11×7 casserole dish. add eggs, milk to greased baking dish, whisk until combined, add veggies, mix, S&P, lay biscuits over top.
  2. Bake 35-40 minutes.
  3. Let cool 10 minutes, slice around each biscuit to serve.
  4. I flipped mine (biscuit on bottom) to add sriracha & Tabasco. You can add whatever you like and use whatever veggies you like.

Recipe Notes:

Once the leftovers cool, I plan on saran wrapping each piece separately and storing in the fridge. I’ll let you know tomorrow how well they reheat.

I have 4 biscuits left, I placed the opened container in a freezer bag and into the freezer, will defrost in fridge before using again.

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