Mushroom and Sausage Bake |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Add ingredients that you have on hand-bacon, ham, scallions etc, this is just a guideline. You can use a pie dish instead of a 9x9 square dish, but beware that it's going to puff up and possibly get messy. I imagine you can use crescent dough instead of biscuits too if that's what you have on hand. Ingredients:
1/2 lb bob evans sausage, cooked and drained |
2 cups monterey jack cheese, shredded |
4 eggs, beaten |
1/4 cup milk, i use skim |
4 ounces canned mushrooms, drained |
1/4 teaspoon dry mustard |
1/4 teaspoon white pepper |
1/2 teaspoon salt, i like seasoned salt |
10 1/4 ounces pillsbury grands refrigerated buttermilk biscuits |
Directions:
1. Brown sausage on stove. Drain grease, add mushrooms and set aside.
2. Mix eggs, dry mustard, salt and pepper, cheese and milk in a bowl. Add sausage/mushroom mixture.
3. Flatten biscuits in 9x9 square or round pie dish so they cover the entire bottom. Poke holes with fork in biscuit layer.
4. Cover biscuits with sausage/egg mixture and spread out evenly.
5. Bake at 350 degrees for 30-35 minutes.
6. **I put the broiler on low at the end just to make sure the eggs are cooked through and to brown the top a bit. Freeze any leftovers and warm in the microwave for a quick weekday breakfast.
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