~ WEEKEND BISCUIT EGG CASSEROLE ~ Ingredients 1 can of buttermilk biscuits (8 count)- (I used open nature biscuits as pictured but have also used Pillsbury Grands Biscuits) 1 pound of any breakfast sausage roll (browned, drained, and cooled) 1 cup shredded mozzarella cheese 1 cup of shredded cheddar cheese 5 eggs, beaten 2 egg whites 3/4 cup milk 1/4 teaspoon salt 1/8 teaspoon black pepper Directions Preheat oven to 350 °F. Crumble and cook sausage in s skillet over medium heat until browned. Drain. Line bottom of greased 8 x 8 inch baking dish with biscuit dough, firmly pressing perforations to seal. Sprinkle with sausage and cheese. Whisk together eggs, milk, salt and pepper in a medium bowl until blended; pour over sausage and cheese. Bake 30 minutes or until set (A knife should come out clean when inserted in the center). Let stand for 5 minutes before cutting into squares; serve warm. Enjoy! **To Avoid burning or excessive browning on top of casserole, cover with foil for for half of cooking time (first 15 minutes)**
Posted on: Sun, 14 Jul 2013 17:41:15 +0000
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