Weekend Biscuit Egg Casserole Recipe 455

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WEEKEND BISCUIT EGG CASSEROLE RECIPE - (4.5/5)



Weekend Biscuit Egg Casserole Recipe - (4.5/5) image

Provided by PBogho57

Number Of Ingredients 9

1 (8-count) can buttermilk biscuits
1 pound breakfast sausage roll (browned, drained, and cooled)
1 cup mozzarella cheese, shredded
1 cup cheddar cheese, shredded
5 eggs, beaten
2 egg whites
3/4 cup milk
1/4 teaspoon salt
1/8 teaspoon black pepper

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)

EASY BREAKFAST CASSEROLE WITH BISCUITS AND GRAVY



Easy Breakfast Casserole with Biscuits and Gravy image

This is the perfect casserole for a hearty, filling weekend breakfast, brunch, or even a good weeknight dinner paired with a green salad. Full of so much flavor and requires minimal ingredients. This casserole doesn't require soaking overnight and comes together in an hour.

Provided by NicoleMcmom

Categories     Breakfast Casseroles

Time 1h5m

Yield 8

Number Of Ingredients 9

1 pound bulk breakfast sausage
¼ cup all-purpose flour
2 ¼ cups milk
1 teaspoon kosher salt, divided
½ teaspoon ground black pepper, divided
1 tablespoon butter, softened
6 large eggs
1 (16.3 ounce) can refrigerated biscuit dough
3 cups shredded Cheddar cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom and sides of a 9x13-inch baking dish.
  • Heat a large skillet over medium-high heat. Add sausage and cook, crumbling with the back of a spoon, until browned, 5 to 7 minutes.
  • Reduce heat to medium and sprinkle flour evenly over sausage. Cook, stirring constantly, for 1 minute. Add milk and stir, scraping any browned bits from the bottom of the pan. Cook, stirring often, about 7 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Remove from heat.
  • Crack eggs into the prepared baking dish and whisk in remaining salt and pepper until well blended. Cut each biscuit in quarters and arrange in a single layer over eggs. Sprinkle 1 1/2 cups Cheddar cheese over the biscuits. Pour sausage gravy over the cheese and spread evenly. Top with remaining cheese.
  • Bake in the preheated oven until golden and bubbly, 25 to 30 minutes. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 744 calories, Carbohydrate 32.5 g, Cholesterol 242.3 mg, Fat 54.3 g, Fiber 0.5 g, Protein 30.7 g, SaturatedFat 24.1 g, Sodium 1600.7 mg

LAZY WEEKEND BREAKFAST CASSEROLE



Lazy Weekend Breakfast Casserole image

Easy egg and cheese breakfast casserole, fluffy, and a little bit crispy around the edges. Mix it up with your favorite omelet ingredients. Great for a lazy weekend morning.

Provided by PixieFreak

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 35m

Yield 4

Number Of Ingredients 9

cooking spray
5 large eggs, beaten
2 cups shredded sharp Cheddar cheese
1 cup small-curd cottage cheese
¼ cup all-purpose flour
4 tablespoons salted butter, melted
½ teaspoon baking powder
⅛ teaspoon salt
⅛ teaspoon hot sauce

Steps:

  • Preheat the oven to 350 degrees F (175 degrees. Coat an 8-inch square baking pan with cooking spray.
  • Combine eggs, Cheddar cheese, cottage cheese, flour, butter, baking powder, and salt in a large bowl. Stir to mix well. Pour into the prepared baking dish.
  • Bake in the preheated oven until golden brown and a knife inserted into the center comes out clean, about 25 minutes. Let cool for 5 minutes. Top with hot sauce before serving.

Nutrition Facts : Calories 556.4 calories, Carbohydrate 9 g, Cholesterol 343.9 mg, Fat 43.3 g, Fiber 0.2 g, Protein 33 g, SaturatedFat 25.4 g, Sodium 963 mg, Sugar 1 g

BISCUIT EGG BAKE



Biscuit Egg Bake image

"Determined to come up with a brunch dish that didn't keep me in the kitchen all morning, I created this casserole made with everyone's favorite ingredients," relates Jenny Flake of Gilbert, Arizona. "Preparation is minimal, and then it goes right into the oven, so you can spend more time with the ones you love." Simply serve with a fruit salad for a hearty weekend breakfast guests will love.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h

Yield 10-12 servings.

Number Of Ingredients 11

1 tube (16.3 ounces) large refrigerated buttermilk biscuits
12 large eggs
1 cup whole milk
1 cup chopped fresh tomatoes
1/2 cup chopped green onions
1 can (4 ounces) chopped green chilies
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon salt-free garlic seasoning blend
1 package (2.1 ounces) ready-to-serve fully cooked bacon, diced
2 cups shredded cheddar cheese

Steps:

  • Separate biscuits. Cut each biscuit into fourths; arrange in a greased 13x9-in. baking dish. , In a large bowl, whisk the eggs, milk, tomatoes, onions, chilies, salt, pepper and seasoning blend. Pour over biscuits. Sprinkle with bacon and cheese. , Bake, uncovered, at 350° for 40-45 minutes or until a thermometer reads 160°.

Nutrition Facts : Calories 306 calories, Fat 18g fat (8g saturated fat), Cholesterol 235mg cholesterol, Sodium 877mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 0 fiber), Protein 15g protein.

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