Friday, November 22, 2013

Biscuit, Sausage & Egg Casserole

Biscuit and egg casserole

So Thanksgiving is fast approaching. It's one of my favorite holidays. What's not to love about a day that's all about the food?

I'm not crazy about turkey. It's ok. Making a turkey once a year is perfectly fine with me cause I'm all about the sides anyway. I was a vegetarian for over 20 years and I remember people always feeling bad for me when Thanksgiving rolled around, but I was always one happy girl cause there were so many other delicious things to eat besides the bird.

On Thanksgiving morning I'm up bright and early and I head straight to the kitchen to get started so my clan usually fends for themselves when it comes to breakfast, but I found a Biscuit, Sausage and Egg Casserole that is so easy and quick to put together that I think I can make this before my oven fills up for the day.

I changed a few thing from the original recipe that I found on At Home with Lady B. I read the reviews and many folks were complaining that the eggs were not fully cooked and that the biscuit layer was too thick I pulled this out of the oven at the suggested 30 minute mark and my eggs were still runny so I popped it back for more cooking time. I adjusted the ingedient amounts and time and it came out great.

This recipe does a bit of flip-flopping in the oven. The eggs sink to the bottom and the biscuits rise up to the middle. Pretty cool!

I think my husband ate half the pan! It's a keeper!

Biscuit and egg casserole1

Biscuit, Sausage & Egg Casserole
Adapted from a recipe At Home with Lady B
5 ½ buttermilk biscuits (from an 8 count tube)
1 pound of any breakfast sausage (browned, drained, and cooled)
1 cup shredded mozzarella cheese
1 cup of shredded cheddar cheese
6 eggs, beaten
3/4 cup milk
½ teaspoon Italian seasoning
Salt & pepper to taste

Preheat oven to 425 °F. Crumble and cook sausage in a skillet over medium heat until browned. Drain.

Line bottom of an 8 x 8 inch baking dish with biscuit dough, firmly pressing perforations to seal. I put four biscuits in the bottom of the pan, flatten them out and then filled in the empty spaces using pieces of the remaining biscuit and a half. Sprinkle with sausage and then cheese. Whisk together eggs, milk, Italian seasoning, salt and pepper in a medium bowl until blended; pour over sausage and cheese.

Cover with foil and bake 20 minutes. Remove foil and bake an additional 20 – 25 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting into squares; serve warm.
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