Taste of Home
Italian Sausage Biscuit Bake
TOTAL TIME: Prep: 20 min. Bake: 35 min.
YIELD: 10 servings.
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
Ingredients
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1-1/4 pounds bulk Italian sausage
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2 tubes (12 ounces each) refrigerated buttermilk biscuits, divided
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1-1/3 cups chopped sweet red peppers
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8 large eggs, lightly beaten
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3/4 cup 2% milk
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1/2 cup minced fresh parsley
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1-1/2 cups shredded Monterey Jack cheese
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1 tablespoon butter
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2 teaspoons dried oregano
Directions
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1.
In a large skillet, cook sausage over medium heat until no longer pink; drain. Arrange 10 biscuits in a greased 13x9-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.
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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.
Nutrition Facts
1 piece: 351 calories, 22g fat (9g saturated fat), 213mg cholesterol, 776mg sodium, 19g carbohydrate (5g sugars, 1g fiber), 18g protein.
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