WEEKEND BISCUIT EGG CASSEROLE

Simply stated, the host or hostess making this dish, has little work to do in the kitchen! The recipe uses a mixture of mozzarella and cheddar cheese and ground breakfast sausage. You could easily switch out ingredients with the same amounts of your favorites, including a variety of chopped veggies.

WEEKEND BISCUIT EGG CASSEROLE

Ingredients

1 can of buttermilk biscuits (8 count)-  (I used open nature biscuits as pictured but have also used Pillsbury Grands Biscuits) 

1 pound of any breakfast sausage roll (browned, drained, and cooled)

1 cup shredded mozzarella cheese

1 cup of shredded cheddar cheese

5 eggs, beaten

2 egg whites

3/4 cup milk

1/4 teaspoon salt

1/8 teaspoon black pepper

Directions

Preheat oven to 425 °F. Crumble and cook sausage in s skillet over medium heat until browned. Drain.

Line bottom of greased 8 x 8 inch baking dish with biscuit dough, firmly pressing perforations to seal.

Sprinkle with sausage and cheese.

                             

Whisk together eggs, milk, salt and pepper in a medium bowl until blended; pour over sausage and cheese.

Bake 30 minutes or until set (A knife should come out clean when inserted in the center). Let stand for 5 minutes before cutting into squares; serve warm. Enjoy!

**To Avoid burning or excessive browning on top of casserole, cover with foil for for half of cooking time (first 15 minutes)**