Directions: |
Directions:Brown sausage in a skillet until browned, do not overcook. Drain the sausage in a strainer. Lightly spray PAM on the bottom and sides of an 11 x 14 cake pan. Chop vegetables. Beat eggs, adding milk, garlic, lemon pepper, cayenne pepper, salt & pepper. Separate each biscuit in half and layer the bottom of the pan until it is covered. Spread sausage over the biscuit layer. Spread vegetables evenly over the sausage. Spread the cheese over the vegetables. Pour the egg mixture over the cheese. You can cover this and keep it in the refrigerator overnight if you like or bake it immediately in 350º oven for approximately 45 – 50 minutes. The top should be brown and fairly firm. Let it sit for about 10 minutes before serving. Serve with Salsa.
Note: The egg, spices, and cheese measurements are estimates. If it appears that you don’t have enough eggs, beat a few more and add them in to the casserole. You can use whatever vegetables you like or dislike. You can also use Colby cheese or Monterey Jack cheese, but I like to mix them with the Sharp cheese to give it a little kick. This casserole will swell while cooking, so if you think it might run over; put the cake pan on a cookie sheet to bake. |
Personal
Notes: |
Personal
Notes: The egg, spices, and cheese measurements are estimates. If it appears that you don’t have enough eggs, beat a few more and add them in to the casserole. You can use whatever vegetables you like or dislike. You can also use Colby cheese or Monterey Jack cheese, but I like to mix them with the Sharp cheese to give it a little kick. This casserole will swell while cooking, so if you think it might run over; put the cake pan on a cookie sheet to bake.
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