Re-Purposed Biscuit (scone) Breakfast Casserole
The English Kitchen
The English Kitchen
  • Rate this recipe!
  • Your rating
Overall rating 5 1 ratings

Ingredients

  • 8, depending on appetites
  • 300 g of torn biscuit
  • 3 heaped cups
  • 9 large free range eggs
  • 16 ounces grated cheese
  • 1/2 to 2 TBS Dijon mustard (The milder in flavour the cheese you have used, the more mustard you will want)
  • 750 ml of milk
  • 3 cups
  • 2 inch baking dish
  • 30 minutes Uncover and bake for
  • 30 minutes longer, until
  • 2 tsp of butter
  • 1 ounce of cheese
  • 1/2 tsp of mustard
  • 1/3 cup

Instructions

Comments

Log in or Register to write a comment.