Feeding a crowd for breakfast? Here’s a hearty, easy one-dish morning meal that’s a must for any occasion, from a holiday gathering to a tailgate party. Using frozen diced potatoes and bell peppers, jarred gravy and refrigerated biscuits makes this a cinch to prepare.

Biscuits and Gravy Casserole

Preheat oven to 350 degrees. Lightly spray a 13x9-in. baking dish with nonstick spray; set aside.

Cook bacon in a large nonstick skillet over medium heat for 5 to 6 minutes or until crisp, stirring frequently. Remove bacon with a slotted spoon; drain on paper towels. Reserve 3 Tbsp. bacon drippings in skillet.

Add frozen potatoes to skillet; cook for 8 to 10 minutes or until golden brown, stirring frequently. Transfer potatoes to a large bowl. Add bacon and gravy; stir until combined. Spread mixture evenly in baking dish.

Whisk together eggs and milk in a medium bowl until well combined; pour egg mixture over potato mixture in baking dish. Top with 1½ cups cheese. Cover with foil; bake for 40 to 45 minutes or until mixture reaches 165 degrees.

Remove baking dish from oven. Increase oven temperature to 400 degrees. Cut biscuits in half and arrange in eight rows on top. Bake, uncovered, for 13 to 15 minutes or biscuits are cooked through and golden brown. (If necessary, cover with foil after 13 minutes to prevent over browning.)

Sprinkle remaining ½ cup cheese on top of biscuits. Let stand, uncovered, for 10 minutes. Garnish with chives, if desired. 