Sausage, Egg and Biscuit Casserole

Cuisine at Home- Oct. 2011

Yield: 1 serving
Community Recipe from

Ingredients

  • Breakfast

Preparation

  1. Pop this casserole straight into the oven. Or assemble it the night before, cover, and refridgerate until ready to bake in the morning.

  2. Makes 8 servings

  3. Brown:
  4. 1 lb. breakfast sausage

  5. Whisk:
  6. 7 eggs
  7. 1 1/4 c. whole milk
  8. 3/4 c. heavy cream
  9. 1 t. each salt and pepper

  10. Layer:
  11. 8 frozen buttermilk biscuits, partially thawed, halved
  12. 1 1/2 c. shredded cheddar cheese, divided

  13. Preheat oven to 375. Coat a 7x11 baking dish with cooking spray and place on baking sheet.
  14. Brown sausage in a saute pan over md heat, breaking into chunks. Transfer cooled sausage to paper towel to drain. Reserve drippings for sage gravy.
  15. Whisk together eggs, milk, cream, salt and pepper; set aside.

  16. Layher biscuit bottoms in prepared dish and top with 1/2 the cheddar. Repeat, layering (except for cheddar). Pour egg mixture over top; transfer to oven and bake 30 min. Sprinkle remaining chddar over top of casserole and bake until eggs are set.
June 2013

This recipe is a personal recipe added by batesballard22 and has not been tested or endorsed by MyRecipes.

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