A delicious breakfast casserole
that doesn't have to sit overnight before baking.
Sausage
Breakfast Casserole
- 1 1/2 pounds breakfast
sausage
1 cup chopped green pepper
1 cup chopped red onion
1 cup sliced mushrooms
1 teaspoon garlic salt
1 teaspoon ground black pepper
8 large eggs
1/4 cup milk
1 cup chopped tomatoes
8 large buttermilk biscuits
2 cups (8-ounces) shredded cheddar cheese
1/4 cup chopped fresh parsley
- Preheat oven to 350°F
(175°C). Spray a 13 x 9 x 2-inch baking pan with vegetable
cooking spray.
- In a large fying pan,
cook sausage, green pepper, red onion, mushrooms, garlic salt,
and black pepper over medium-high heat. Cook until sausage is
browned and vegetables are soft, about 7 minutes. Set aside to
cool.
- In a separate bowl, whisk
together eggs and milk until well combined; stir in tomatoes.
Pour over sausage mixture.
- Space biscuits evenly
apart on bottom of baking dish. Pour sausage and egg mixture
over biscuits and sprinkle evenly with cheddar cheese. Bake for
25 to 30 minutes, uncovered, or until biscuits are cooked and
cheese is melted and golden brown. Remove from oven and let cool
for 5 minutes before serving. Garnish with chopped parsley.
Makes 8 servings.
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