Italian Sausage Biscuit Bake |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 10 |
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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 sandwichonly better, of course!Amanda Denton, Barre, Vermont Ingredients:
1-1/4 pounds johnsonville® mild ground italian sausage |
2 tubes (12 ounces each) refrigerated buttermilk biscuits, divided |
1-1/3 cups chopped sweet red peppers |
8 egg, lightly beaten |
3/4 cup 2% milk |
1/2 cup minced fresh parsley |
1-1/2 cups (6 ounces) shredded monterey jack cheese |
1 tablespoon butter |
2 teaspoons dried oregano |
Directions:
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 sausage and red peppers over the biscuits. In a large bowl, whisk 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 and a knife inserted in the egg mixture comes out clean. Let stand for 5 minutes before serving. Yield: 10 servings.
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