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 Johnsonville® Mild Ground Italian Sausage
  • 2 tubes (12 ounces each) refrigerated buttermilk biscuits, divided
  • 1-1/3 cups chopped sweet red peppers
  • 8 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
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Oct. 27, 2014

"have made this twice, and the ingredients are correct, 8 eggs! it fluffs up like a souffle.You are not going to get 10 servings if you only use "1" egg"

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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