Friday, July 12, 2013

Food Friday - Weekend Egg Biscuit Casserole

Weekend Egg Biscuit Casserole
adapted from At Home With Lady B
I have a thing about Breakfast casseroles.  I like them.  A lot.  Isn't that weird?  I'm always on the lookout for a new twist even though I have a few favorites already.  I'm one of those people who would rather eat something savory for breakfast - like left overs from dinner - and then make a big breakfast for dinner.  Anyway, this casserole caught my eye because it looked simple and it was just that, simple.  It is something I would make again but I would either use a cheaper, smaller biscuit (like the blue can Pillsbury that sells in a pack of 4) or cut the Grands Biscuits in half .  I used Grands Biscuits and it was a bit too much biscuit compared to the rest of the ingredients.  

Weekend Biscuit Egg Casserole

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

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)**