2 Pillsbury® Grands!® frozen southern-style biscuits (from 25-oz bag)
1/2 cup milk
1 can (7 oz) Green Giant® Mexicorn® whole kernel corn with red and green peppers, drained, or 1 cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn
2 strips bacon, cooked, crumbled
1/3 cup shredded Swiss cheese
1. Heat oven to 350°F. Place biscuits on cutting board to thaw, about 10 minutes.
2. In medium bowl, beat eggs and milk with wire whisk until blended. Stir in corn, bacon and cheese.
3. Spray 1-quart casserole with cooking spray. Cut each biscuit into 8 pieces; arrange evenly in casserole. Pour egg mixture over biscuits. Press down with back of spoon, making sure all biscuit pieces are covered with egg mixture.
4. Bake 30 to 35 minutes or until edges are golden brown and center is set. Let stand 5 minutes before serving.
High Altitude (3500-6500 ft): Bake 35 to 40 minutes.
Bacon N'Egg Biscuit Bake