Bacon Cheese Bubble Loaf

This recipe is from The Kansan newspaper Silver Spoon Cookbook of 1967

Bacon Cheese Bubble Loaf
Mrs. Mary Frances Spalding

2 can biscuits
1/2 pound bacon, cooked and chopped
1/4 cup parmesan cheese, grated
1/4 cup green peppers, chopped
1/4 cup onion, chopped
1/3 cup butter or margarine

Combine bacon, cheese, green pepper and onion in large bowl. Cut biscuits into quarters. Dip biscuits pieces into melted butter or margarine and drop in bacon mixture. Stir until well blended. Turn into greased 9 x 5x 3-inch pan. Bake 30 to 35 minutes at 400 degrees. Loosen edges. Cool 3 minutes before removing from pan. Serve warm with creamed or scrambled eggs.

This recipe is very good.