This is a delicious all-in-one brunch dish. I had trouble getting it out of the baking pan. Maybe I needed more cooking spray, or a cooking spray/flour mixture. I’d like to try it in a rectangular pan to see if it comes out easier without the fluted sides. This dish may also serve more when cut into squares. Feel free to add other vegetables or seasonings. You can also add breakfast meats if you want a heartier dish. 

Ingredients

8 oz. sliced mushrooms
2 cups frozen hash brown potatoes
1 dozen large eggs
12 oz. can Pillsbury Butter Tastin’ Flaky Layers refrigerated biscuits
2 cups shredded Cheddar cheese
½ cup whole milk

Directions

Preheat oven to 400 degrees. Grease a bundt pan with cooking spray. Cut up biscuits into bite-sized pieces.

In a large bowl, whisk together the eggs and milk. Mix in frozen hash browns and sliced mushrooms. Add the Cheddar cheese. Fold in the biscuit pieces and mix to blend. Pour mixture into the prepared bundt pan. Cover with aluminum foil and bake for 1 hour. Remove foil and bake another 10 minutes or until top is browned.

Cool and invert onto plate. Serves 8.