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Weekend Biscuit Egg Casserole Recipe

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This recipe for Weekend Biscuit Egg Casserole is from Maggie & Ian McClearn, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can of buttermilk biscuits (8 count) - (Pillsbury Grands)
1 lb. of any breakfast sausage roll (browned, drained, and cooled)
1 c. shredded mozzarella cheese
1 c. of shredded cheddar cheese
5 eggs, beaten
2 egg whites
3/4 c. milk
1/4 tsp. salt
1/8 tsp. black pepper
Directions:
Directions:
Preheat oven to 425°. 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 half of cooking time (first 15 minutes)
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 min.

 

 

 

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