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Italian Sausage Biscuit Bake Recipe
Italian Sausage Biscuit Bake Recipe photo by Taste of Home

Italian Sausage Biscuit Bake Recipe

Publisher Photo
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
TOTAL TIME: Prep: 20 min. Bake: 35 min.
MAKES:10 servings
TOTAL TIME: Prep: 20 min. Bake: 35 min.
MAKES: 10 servings

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 Eggland's Best Egg, lightly beaten
  • 3/4 cup 2% milk
  • 1/2 cup minced fresh parsley
  • 1-1/2 cups (6 ounces) shredded Monterey Jack cheese
  • 1 tablespoon butter
  • 2 teaspoons dried oregano

Nutritional Facts

1 serving (1 piece) equals 351 calories, 22 g fat (9 g saturated fat), 213 mg cholesterol, 776 mg sodium, 19 g carbohydrate, 1 g fiber, 18 g protein.

Directions

  1. 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 sausage and red peppers over the biscuits. In a large bowl, whisk the eggs, milk and parsley. Pour over sausage. Sprinkle with cheese.
  2. 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 and a knife inserted in the egg mixture comes out clean. Let stand for 5 minutes before serving. Yield: 10 servings.
Originally published as Italian Sausage Biscuit Bake in Casserole Cookbook 2001, p276

Nutritional Facts

1 serving (1 piece) equals 351 calories, 22 g fat (9 g saturated fat), 213 mg cholesterol, 776 mg sodium, 19 g carbohydrate, 1 g fiber, 18 g protein.

Sparkling Wine

Enjoy this recipe with a sparkling wine.

Reviews for Italian Sausage Biscuit Bake

AVERAGE RATING
   (3)
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5 Star
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4 Star
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3 Star
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MY REVIEW
Reviewed Jan. 17, 2013

As with all saved TOH recipes, which by fardeserve greater than 5 stars, I'm puzzled by recipe ingredients. Would like to try this dish, but would use only **1 egg**. There very well may be a mistake in recipe. Perhaps TOH would be willing to look into/correct mistake.

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