Egg Bake with Sausage Biscuits Recipe

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When I want to treat my family to a delicious down-home breakfast, this is the recipe I rely on. Sausage biscuits are a perfect partner for the egg and cheese casserole.

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Egg Bake with Sausage Biscuits Recipe

Prep: 40 min. Bake: 25 min.

Yield: 10-12 Servings

40 25 65

Ingredients

6 tablespoons butter, divided
1/4 cup all-purpose flour
1-1/2 cups milk
1 cup heavy whipping cream
1/4 cup minced fresh parsley
1/4 teaspoon each dried basil, marjoram and thyme
3 cups (12 ounces) shredded cheddar cheese
12 hard-cooked eggs, thinly sliced
1 pound Wright® Brand Bacon strips, cooked and crumbled

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1/2 cup dry bread crumbs
SAUSAGE BISCUITS:
2 cups biscuit/baking mix
2/3 cup milk
3/4 pound bulk pork sausage, cooked and crumbled

Directions

In a large saucepan, melt 4 tablespoons butter. Stir in flour until smooth; gradually whisk in milk and cream. Add the parsley, basil, marjoram and thyme. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; add cheese, stirring until melted.
In a greased shallow 2-1/2-qt. baking dish, layer a third of the egg slices, a third of the bacon and about 1 cup cheese sauce. Repeat layers twice. Melt remaining butter; toss with bread crumbs. Sprinkle over the top. Bake, uncovered, at 400° for 25-30 minutes or until bubbly and golden brown.
In a bowl, combine biscuit mix and milk. Stir in sausage. Shape into 1-1/2-in. balls. Place 2-in. apart on an ungreased baking sheet. Bake at 400°. for 13-15 minutes or until lightly browned. Serve with casserole. Yield: 12 servings.

Nutritional Facts 1 cup equals 557 calories, 42 g fat (21 g saturated fat), 313 mg cholesterol, 941 mg sodium, 22 g carbohydrate, 1 g fiber, 23 g protein.

Originally published as Egg Bake with Sausage Biscuits in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p170