Delicious bacon and egg breakfast baked casserole
Heat oven to 400°.
Cover a large cookie sheet with foil and turn the sides of the foil up to keep the grease in.
Place the seven pieces of bacon onto the foil, spaced apart.
Bake for 20 minutes, turn the bacon over, and bake for another 5 minutes.
Use a paper towel to soak any grease from the bacon.
Cut the bacon into pieces.
Turn the oven up to 425°.
Grease an oblong glass baking dish with butter.
Mix Bisquick and the water until the dough is soft.
Beat the dough with a wire whisk 20 times.
Form the dough into a ball and put it on a floured pastry mat.
Knead the dough 10 times.
Fold the dough carefully from the mat into the greased glass dish.
Press the dough lightly into the dish, in the corners, and up against the sides (about halfway up).
Sprinkle the cheese evenly on top of the dough.
Add the bacon pieces on top of the cheese.
Mix the egg, milk, and seasoning and pour on top of the cheese and bacon.
Bake for 20 minutes.
Check to see if the casserole is done.
If it's to liquidy, bake about 5 more minutes then take it out.