A delicious breakfast casserole that doesn’thave to sit overnight before baking.
Recipe: Sausage BreakfastCasserole
1 1/2 pounds breakfast sausage 1 cup chopped green pepper 1 cup chopped red onion 1 cup sliced mushrooms 1 teaspoon garlic salt 1 teaspoon ground black pepper 8 large eggs 1/4 cup milk 1 cup chopped tomatoes 8 large buttermilk biscuits 2 cups (8-ounces) shredded cheddar cheese 1/4 cup chopped fresh parsley
Preheat oven to 350°F (175°C).Spray a 13 x 9 x 2-inch baking pan with vegetable cooking spray.
In a large fying pan, cook sausage, greenpepper, red onion, mushrooms, garlic salt, and black pepper overmedium-high heat. Cook until sausage is browned and vegetablesare soft, about 7 minutes. Set aside to cool.
In a separate bowl, whisk together eggsand milk until well combined; stir in tomatoes. Pour over sausagemixture.
Space biscuits evenly apart on bottomof baking dish. Pour sausage and egg mixture over biscuits andsprinkle evenly with cheddar cheese. Bake for 25 to 30 minutes,uncovered, or until biscuits are cooked and cheese is meltedand golden brown. Remove from oven and let cool for 5 minutesbefore serving. Garnish with chopped parsley.
Makes 8 servings.
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