Italian Sausage Biscuit Bake Recipe

4.5 2 4
Italian Sausage Biscuit Bake Recipe
Italian Sausage Biscuit Bake Recipe photo by Taste of Home
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Italian Sausage Biscuit Bake Recipe

Read Reviews
4.5 2 4
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
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 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 eggs
  • 3/4 cup milk
  • 1/2 cup minced fresh parsley
  • 1-1/2 cups (6 ounces) shredded Monterey Jack cheese
  • 1 tablespoon butter or margarine, melted
  • 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 the sausage and red peppers over the top. in a bowl, combine 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. 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 piece: 351 calories, 22g fat (9g saturated fat), 213mg cholesterol, 776mg sodium, 19g carbohydrate (5g sugars, 1g fiber), 18g protein.

  • 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 eggs
  • 3/4 cup milk
  • 1/2 cup minced fresh parsley
  • 1-1/2 cups (6 ounces) shredded Monterey Jack cheese
  • 1 tablespoon butter or margarine, melted
  • 2 teaspoons dried oregano
  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 the sausage and red peppers over the top. in a bowl, combine 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. Let stand for 5 minutes before serving. Yield: 10 servings.
Originally published as Italian Sausage Biscuit Bake in Casserole Cookbook 2001, p276

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menicki User ID: 87508 128895
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
Joscy User ID: 2694585 204958
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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