Biscuit Egg Bake

• 1 tube (16.3 ounces) large refrigerated buttermilk biscuits
• 12 large eggs
• 1 cup whole milk
• 1 cup chopped fresh tomatoes
• 1/2 cup chopped green onions
• 1 can (4 ounces) chopped green chilies
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon salt-free garlic seasoning blend
• 1 package (2.1 ounces) ready-to-serve fully cooked bacon, diced
• 2 cups shredded cheddar cheese

1. Separate biscuits. Cut each biscuit into fourths; arrange in a greased 13x9-in. baking dish.
2. In a large bowl, whisk the eggs, milk, tomatoes, onions, chilies, salt, pepper and seasoning blend. Pour over biscuits. Sprinkle with bacon and cheese.
3. Bake, uncovered, at 350u0b0 for 40-45 minutes or until a thermometer reads 160u0b0.

buttermilk, eggs, milk, tomatoes, green onions, green chilies, salt, pepper, salt, ready, cheddar cheese

Taken from www.tasteofhome.com/recipes/biscuit-egg-bake/ (may not work)