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Breakfast Biscuit Casserole

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

8

Description

Breakfast Biscuit Casserole–fluffy, eggy, cheesy and can be prepped in minutes using a can of ready-to-bake biscuits.

Ingredients

  • 1 Tablespoon Vegetable Oil
  • ¼ pounds Breakfast Sausage
  • 1 cup Chopped Crimini Mushrooms
  • 3 whole Eggs
  • ½ cups Milk
  • 2 Tablespoons Grated Parmesan Cheese
  • Kosher Salt
  • Black Pepper
  • 1 can (16 Oz. Size) Ready-to-bake Biscuits
  • 1 cup Shredded Sharp Cheddar
  • 2 stalks Scallions, Chopped

Preparation

Preheat oven to 375ºF.

In a skillet, heat the vegetable oil to medium and add the breakfast sausage. Use a wooden spoon to crumble the sausage and break into small pieces. Cook the sausage until browned and transfer to a plate. Add the mushrooms to the skillet and cook until just tender. Transfer to the plate with the sausage.

In a bowl, whisk together the eggs, milk, and Parmesan cheese. Season with salt and pepper.

Take each biscuit and cut them into quarters. Grease a 10-inch casserole dish with cooking spray. Spread the biscuit pieces evenly in a single layer on the bottom of the dish. Pour the egg mixture over the biscuits and sprinkle the sausage and mushrooms over the top. Top the casserole with the cheese and scallions. Bake for 35-40 minutes or until golden brown. Serve warm.

One Comment

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Avatar of strandjss

strandjss on 4.16.2013

I just bought a tube of soy breakfast “sausage.” Will try it with this recipe since we do not eat processed meats or pork. Thanks

One Review

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Avatar of ehammer

ehammer on 9.11.2013

Made this for company, it was well liked. My husband doesn’t like egg bakes where there is mushy bread and lots of eggs.

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