Sausage Egg Biscuit Casserole Recipe 455

SAUSAGE, EGG, AND BISCUIT CASSEROLE

Steps:

• Preheat oven to 400°F. Quarter biscuits; spread on a large baking sheet. Bake 8 to 10 minutes or until golden. Cool on baking sheet on a wire rack. Butter a 3-qt. rectangular baking dish. Place half of the biscuit pieces in prepared baking dish. Top with sausage and half of the cheese. Top with remaining biscuit pieces.
• In a large bowl whisk together eggs, milk, dry mustard, salt, and pepper. Pour egg mixture over layers in dish. Using the back of a spoon, gently press down on layers. Top with remaining cheese. Cover and chill overnight.
• Preheat oven to 350°F. Bake, uncovered, 50 minutes or until golden and egg mixture is set, covering with foil the last 5 to 10 minutes if necessary to prevent overbrowning. Let stand 10 minutes before serving.

SAUSAGE, EGG AND BISCUIT BREAKFAST CASSEROLE

Steps:

• Preheat oven to 350 degrees and spray a 9x13 casserole dish with cooking spray.
• Open up a package of biscuits and cut each into 6 pieces.
• Spread cut biscuits in the bottom of the greased casserole dish.
• Cook breakfast sausage according to package directions. Cut into bite sized pieces and spread over top of biscuits.
• Sprinkle 1/2 cup of shredded cheese over the sausage.
• Beat 6 eggs with milk and pour over the biscuits and sausage.
• Sprinkle remaining cheese over the top and add a shake of salt and pepper.
• Bake at 350 degrees for 30-35 minutes until the eggs are set.

SAUSAGE AND EGG CASSEROLE

Steps:

• Heat a large skillet over medium-high heat and stir in sausage. Cook and stir until sausage is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease.
• Beat eggs in a large bowl; stir in milk, salt, and mustard. Fold bread cubes, Cheddar cheese, and sausage into egg mixture. Pour into a lightly greased 7x11-inch baking dish. Cover and refrigerate for 8 hours or overnight.
• Preheat oven to 350 degrees F (175 degrees C). Remove casserole from the refrigerator 30 minutes before baking.
• Bake in preheated oven until a knife inserted near the center comes out clean, about 40 minutes.

SAUSAGE, EGG & BISCUIT BREAKFAST CASSEROLE RECIPE - (4.1/5)

Steps:

• Preheat oven to 350˚F and spray a 9x13 casserole dish with cooking spray. Open up a package of biscuits and cut each into 6 pieces. Spread cut biscuits in the bottom of the greased casserole dish. Cook breakfast sausage according to package directions. Cut into bite sized pieces and spread over top of biscuits. Sprinkle ½ cup of shredded cheese over the sausage. Beat 6 eggs with milk and pour over the biscuits and sausage. Sprinkle remaining cheese over the top and add a shake of salt and pepper. Bake at 350 degrees for 30-35 minutes until the eggs are set.

SAUSAGE AND EGG CASSEROLE

Steps:

• In a skillet, brown and crumble sausage; drain and set aside. In a large bowl, beat eggs; add milk, salt and mustard. Stir in bread cubes, cheese and sausage. , Pour into a greased 11x7-in. baking dish. Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 40 minutes or until a knife inserted in center comes out clean.

WEEKEND BISCUIT EGG CASSEROLE RECIPE - (4.5/5)

Steps:

• 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! Note: To Avoid burning or excessive browning on top of casserole, cover with foil for for half of cooking time (first 15 minutes)