Egg Bake with Sausage Biscuits |
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Prep Time: 40 Minutes Cook Time: 25 Minutes |
Ready In: 65 Minutes Servings: 10 |
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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. Ingredients:
6 tablespoons butter, divided |
1/4 cup king arthur unbleached 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-cooked 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:
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.
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