Weekend Biscuit Egg Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
Ingredients1 can of buttermilk biscuits (8 count)1 pound of any breakfast sausage roll (browned, drained, and cooled)1 cup shredded mozzarella cheese1 cup of shredded cheddar cheese5 eggs, beaten2 egg whites3/4 cup milk1/4 teaspoon salt1/8 teaspoon black pepper
Preheat oven to 425 °F. Crumble and cook sausage in s skillet over medium heat until browned. Drain.
Line bottom of greased 8 x 8 inch baking dish with biscuit dough, firmly pressing perforations to seal.
Sprinkle with sausage and cheese.
Whisk together eggs, milk, salt and pepper in a medium bowl until blended; pour over sausage and cheese.
Bake 30 minutes or until set (A knife should come out clean when inserted in the center). Let stand for 5 minutes before cutting into squares; serve warm. Enjoy!
**To Avoid burning or excessive browning on top of casserole, cover with foil for for half of cooking time (first 15 minutes)**
Serving Size: makes 6 servings
Number of Servings: 1
Recipe submitted by SparkPeople user BLAITHIN86.
Line bottom of greased 8 x 8 inch baking dish with biscuit dough, firmly pressing perforations to seal.
Sprinkle with sausage and cheese.
Whisk together eggs, milk, salt and pepper in a medium bowl until blended; pour over sausage and cheese.
Bake 30 minutes or until set (A knife should come out clean when inserted in the center). Let stand for 5 minutes before cutting into squares; serve warm. Enjoy!
**To Avoid burning or excessive browning on top of casserole, cover with foil for for half of cooking time (first 15 minutes)**
Serving Size: makes 6 servings
Number of Servings: 1
Recipe submitted by SparkPeople user BLAITHIN86.
Nutritional Info Amount Per Serving
- Calories: 4,165.2
- Total Fat: 291.5 g
- Cholesterol: 1,385.0 mg
- Sodium: 10,732.6 mg
- Total Carbs: 192.9 g
- Dietary Fiber: 0.0 g
- Protein: 174.1 g
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