Italian Sausage Biscuit Bake
Casserole Cookbook
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This recipe is a keeper because all the components of a great breakfast go into one dish, making the morning less hectic for the cook. My family says it reminds them of their favorite fast-food sandwich—only better, of course!—Amanda Denton, Barre, Vermont
SERVINGS: 10
CATEGORY: Breakfast/Brunch
METHOD: Baked
TIME: Prep: 20 min. Bake: 35 min.
Ingredients:
- 1-1/4 pounds bulk Italian sausage
- 2 tubes (12 ounces each) refrigerated buttermilk biscuits, divided
- 1-1/3 cups chopped sweet red peppers
- 8 eggs
- 3/4 cup milk
- 1/2 cup minced fresh parsley
- 1-1/2 cups (6 ounces) shredded Monterey Jack cheese
- 1 tablespoon butter
- 2 teaspoons dried oregano
Directions:
In a large skillet, cook sausage over medium heat until no longer pink; drain. Arrange 10 biscuits in a greased 13-in. x 9-in. baking dish. Sprinkle the sausage and red peppers over the top. In a large bowl, combine the eggs, milk and parsley. Pour over sausage. Sprinkle with cheese.
Bake, uncovered, at 350° for 20 minutes. Top with remaining biscuits. Brush biscuits with butter and sprinkle with oregano. Bake 15-20 minutes longer or until biscuits are golden brown. Let stand for 5 minutes before serving. Yield: 10 servings.