Egg Bake with Sausage Biscuits Recipe

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Egg Bake with Sausage Biscuits Recipe

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When I want to treat my family to a delicious down-home breakfast, this is the recipe I rely on. Sausage biscuits are a perfect partner for the egg and cheese casserole.
MAKES:
10-12 servings
TOTAL TIME:
Prep: 40 min. Bake: 25 min.
MAKES:
10-12 servings
TOTAL TIME:
Prep: 40 min. Bake: 25 min.

Ingredients

  • 6 tablespoons butter, divided
  • 1/4 cup all-purpose flour
  • 1-1/2 cups milk
  • 1 cup heavy whipping cream
  • 1/4 cup minced fresh parsley
  • 1/4 teaspoon each dried basil, marjoram and thyme
  • 3 cups (12 ounces) shredded cheddar cheese
  • 12 hard-boiled large eggs, thinly sliced
  • 1 pound bacon strips, cooked and crumbled
  • 1/2 cup dry bread crumbs
  • SAUSAGE BISCUITS:
  • 2 cups biscuit/baking mix
  • 2/3 cup milk
  • 3/4 pound bulk pork sausage, cooked and crumbled

Directions

In a large saucepan, melt 4 tablespoons butter. Stir in flour until smooth; gradually whisk in milk and cream. Add the parsley, basil, marjoram and thyme. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; add cheese, stirring until melted.
In a greased shallow 2-1/2-qt. baking dish, layer a third of the egg slices, a third of the bacon and about 1 cup cheese sauce. Repeat layers twice. Melt remaining butter; toss with bread crumbs. Sprinkle over the top. Bake, uncovered, at 400° for 25-30 minutes or until bubbly and golden brown.
In a bowl, combine biscuit mix and milk. Stir in sausage. Shape into 1-1/2-in. balls. Place 2-in. apart on an ungreased baking sheet. Bake at 400°. for 13-15 minutes or until lightly browned. Serve with casserole. Yield: 12 servings.
Originally published as Egg Bake with Sausage Biscuits in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p170

Nutritional Facts

1 cup: 708 calories, 55g fat (26g saturated fat), 333mg cholesterol, 1330mg sodium, 22g carbohydrate (4g sugars, 1g fiber), 30g protein.

  • 6 tablespoons butter, divided
  • 1/4 cup all-purpose flour
  • 1-1/2 cups milk
  • 1 cup heavy whipping cream
  • 1/4 cup minced fresh parsley
  • 1/4 teaspoon each dried basil, marjoram and thyme
  • 3 cups (12 ounces) shredded cheddar cheese
  • 12 hard-boiled large eggs, thinly sliced
  • 1 pound bacon strips, cooked and crumbled
  • 1/2 cup dry bread crumbs
  • SAUSAGE BISCUITS:
  • 2 cups biscuit/baking mix
  • 2/3 cup milk
  • 3/4 pound bulk pork sausage, cooked and crumbled
  1. In a large saucepan, melt 4 tablespoons butter. Stir in flour until smooth; gradually whisk in milk and cream. Add the parsley, basil, marjoram and thyme. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; add cheese, stirring until melted.
  2. In a greased shallow 2-1/2-qt. baking dish, layer a third of the egg slices, a third of the bacon and about 1 cup cheese sauce. Repeat layers twice. Melt remaining butter; toss with bread crumbs. Sprinkle over the top. Bake, uncovered, at 400° for 25-30 minutes or until bubbly and golden brown.
  3. In a bowl, combine biscuit mix and milk. Stir in sausage. Shape into 1-1/2-in. balls. Place 2-in. apart on an ungreased baking sheet. Bake at 400°. for 13-15 minutes or until lightly browned. Serve with casserole. Yield: 12 servings.
Originally published as Egg Bake with Sausage Biscuits in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p170

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