BREAKFAST CASSEROLE WITH A BISCUIT CRUST
Line your pan with canned refrigerated biscuits and add topping of sausage and cheese; pour on egg mixture and bake. Simple and so delicious!
Provided by Marie
Categories Breakfast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Butter or spray 9x13 inch baking dish.
- Heat oven to 425°.
- Press biscuits onto bottom of baking dish, sealing all areas to make solid crust.
- Sprinkle with cooked sausage, then the shredded mozzarella cheese.
- Mix eggs, milk, salt, and pepper together.
- Carefully pour the egg mixture over meat and cheese.
- Bake 15 minutes or until firmly set in center.
Nutrition Facts : Calories 621.8, Fat 43.3, SaturatedFat 16.3, Cholesterol 262.8, Sodium 1668.7, Carbohydrate 28.6, Fiber 0.4, Sugar 4.8, Protein 28.1
BREAKFAST CASSEROLE WITH BISCUITS AND GRAVY
A mouthwatering breakfast casserole with biscuits that will tame the hunger screaming for your attention like a toddler while you're on the phone.
Provided by Michael1973
Time 55m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place gravy mix in a medium saucepan; gradually whisk in water. Cook over medium heat, stirring frequently, until gravy comes to a boil. Reduce heat and simmer for 1 minute; gravy will thicken upon standing.
- At the same time, heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- Place biscuits in the bottom of a 9x13-inch baking dish. Pour eggs over top, then layer with sausage. Pour gravy over sausage and top with shredded Cheddar cheese.
- Bake until eggs are set and cheese is melted, about 30 minutes.
Nutrition Facts : Calories 407.8 calories, Carbohydrate 17.8 g, Cholesterol 154.3 mg, Fat 28.3 g, Fiber 0.3 g, Protein 20.2 g, SaturatedFat 12.8 g, Sodium 1002.5 mg, Sugar 3.4 g
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- Whisk the flour, baking powder, and salt together in a large bowl or use the food processor. Add the 6 Tablespoons of cubed butter and cut into the dry ingredients with a pastry cutter or pulse several times in the processor. Cut/pulse until coarse crumbs form. Add the milk, then stir/pulse until the dough comes together. Dough will be very shaggy and a little wet. If it’s too dry, add another Tablespoon of milk. With floured hands, form the biscuit dough into about 20 1.5 Tablespoon size balls. They don’t have to be perfect or neat, see my photo above as an example. Arrange on top of the eggs.
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