Sausage, Egg and Biscuit Casserole

Makes 8 servings, total time:

1 lb bulk breakfast sausage

7 eggs

1 1/4 cups whole milk

3/4 cup heavy cream

1 tsp/ each table salt and black pepper

8 frozen buttermilk biscuits

1 1.2 cups shredded cheddar

Preheat oven to 375, coat a 7x11 inch baking dish with nonstick spray and place on a baking sheet. Brown sausage in a saute pan over medium heat, breaking into chunks. Transfer cooked sausage to a paper-towel-lined plate. Whisk together eggs, milk, cream, salt and black pepper in a large measuring cup; set aside. Layer biscuit bottoms in prepared dish. Sprinkle half of sausage over biscuits, and top with half the Cheddar. Repeat layering (except cheddar.) Pour egg mixture over top; transfer to oven and bake 30 minutes. Sprinkle remaining Cheddar over top of casserole and bake until eggs are set (center is no longer jiggly and instant-read thermometer registers 165), a toothpick inserted into biscuits come out clean, and tops are golden 10-15 minutes more. let casserole stand 10 minutes

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