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Ingredients
Scale
- 1 (16 oz.) can organic biscuits, store-bought or homemade (about 6–8 biscuits)
- 2 cups almond milk, at room temperature (you may use whole milk if you prefer)
- 10 large organic eggs, at room temperature
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon smoked paprika
- ½ teaspoon organic brown sugar, lightly packed
- 2 cups organic mozzarella cheese
- ½ cup grated parmesan cheese
- 2 cups herb-roasted tomatoes
Instructions
- Preheat the oven to 400°F and roast halved tomatoes for 10-15 minutes until caramelized.
- In a bowl, whisk eggs, almond milk, and seasonings, adding grated parmesan.
- Cut biscuits into 4 pieces each and distribute in a greased baking dish.
- Pour egg mixture over biscuits, then top with mozzarella and roasted tomatoes.
- Cover with foil and bake for 20 minutes, then remove foil and bake for an additional 25 minutes until golden brown.
Notes
This dish can be prepared ahead and refrigerated overnight.
Leftovers freeze well for up to two months; thaw before reheating.
Feel free to substitute almond milk with your choice of milk.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Southern
Nutrition
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 210mg