You can assemble this tasty breakfast casserole up to 8 hours ahead of time; then just cover and refrigerate the slow cooker insert until ready to cook.
If you have a crock pot with an aluminum nonstick insert, follow the cooking in the recipe. But if your slow cooker has a stoneware insert, you should add some extra time; about 60-90 minutes extra will do the trick. Be sure to check on it every now and then, to make sure it will be perfect!
nonstick baking spray
2 cans of refrigerated jumbo biscuits
1 pound (16 ounces) cooked pulled pork (either packaged or leftover)
1/2 cup barbecue sauce
1 medium red bell pepper, finely diced
1 bunch scallions, thinly sliced
1 cup shredded Monterey Jack cheese
Pop open 1 can of biscuits and place enough biscuits to cover the bottom of the slow cooker in a single layer with a bit of room between them (about 5-6 biscuits, depending on the shape of your slow cooker).
Layer half the pulled pork on top of the biscuits and drizzle with 1/4 cup BBQ sauce.
Sprinkle half the bell pepper, a third of the scallions, and half the cheese over the pulled pork.
Repeat with 5-6 more biscuits topped with the remaining pulled pork and BBQ sauce, another third of the scallions, and the remaining cheese.
Cover and cook for 4 hours on low.
If serving directly from the slow cooker, sprinkle the remaining scallions across the top of the cooked casserole. If portioning out to serve, sprinkle the scallions over each of the individual servings.
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Quick tip: Besides breakfast, this casserole would make a great lunch or dinner, too!
Big thanks to Today for this delicious recipe!