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Italian Sausage Biscuit Bake

 Italian Sausage Biscuit Bake
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
10 ServingsPrep: 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 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

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 sausage and red peppers over the biscuits. In a large
  • bowl, whisk 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 and a knife
  • inserted in the egg mixture comes out clean. Let stand for 5 minutes
  • before serving. Yield: 10 servings.
Nutritional Facts: 1 serving (1 piece) equals 351 calories,

2 of 2

Italian Sausage Biscuit Bake (continued)

Nutritional Facts: 22 g fat (9 g saturated fat), 213 mg cholesterol, 776 mg sodium, 19 g carbohydrate, 1 g fiber, 18 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.