Italian Sausage Biscuit Bake Recipe

Nutrition Facts

  • One serving:
  • (1 piece)
  • Calories:
  • 351
  • Fat:
  • 22 g
  • Saturated Fat:
  • 9 g
  • Cholesterol:
  • 213 mg
  • Sodium:
  • 776 mg
  • Carbohydrate:
  • 19 g
  • Fiber:
  • 1 g
  • Protein:
  • 18 g


Toffee Apple French Toast

"I love quick breakfast recipes that can be assembled the night before, saving time on busy mornings," explains... View this recipe »



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.


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