Thursday, October 24, 2013

Biscuit Breakfast Casserole

More often than not, breakfasts that contain meat, like this one, are usually served for dinner as our main dish rather than in the morning.  This is a great casserole for either, in my opinion.  Fast and delicious.

Biscuit Breakfast Casserole
Recipe modified from

1 tub refrigerated Pillsbury biscuits (8 count)
1 lb. sausage, cooked and crumbled
2 c. shredded cheese (cheddar/pepperjack/mozzarella)
6 eggs, beaten 
3/4 c. milk
salt and pepper to taste

Arrange biscuits on bottom of a greased 9x13" baking dish.
Press down to seal any gaps and layer evenly.
Top evenly with sausage.
Sprinkle with cheese.
Combine eggs, milk, salt and pepper and whisk.
Pour egg mixture over everything.
Bake at 425 degrees for 15 minutes or until set.
Let stand 5 minutes before cutting into squares.

No comments:

Post a Comment