- This topic has 1 reply, 1 voice, and was last updated December 15, 2016 at 11:00 pm by .
- December 15, 2016 at 11:00 pm #375212
Casserole with Sausage, Eggs, and Biscuits
8 frozen or refrigerated biscuits, baked according to package directions
butter, for the biscuits
1 lb bulk pork breakfast sausage
4-oz can chopped mild green chile
1 onion, chopped
1/2 tsp ground cumin
1 tsp chili powder
1/2 tsp dried leaf oregano
2 cups shredded Mexican-style blend of cheeses, such as cheddar jack or a similar combination
2 cups milk
1/2 tap salt
1/4 tap freshly ground black pepper
Heat oven to 350°.
Butter a 2 1/2- to 3-qt baking dish.
Split the biscuits and butter them lightly. Line the bottom of the prepared baking dish with the biscuit halves, cut side up.
Place a large skillet over medium heat. Add the sausage and onions to the skillet and cook, breaking up the sausage as it browns. Add the chile peppers and seasonings. Sprinkle the sausage mixture evenly over the split biscuit layer and then top with the shredded cheese.
In a large bowl, whisk together the eggs and milk with salt and pepper. Pour over the cheese layer.
Bake in the preheated oven for about 25 to 30 min, until set. A knife should come out clean when inserted into the center of the breakfast casserole.
Serve the breakfast bake with sliced tomatoes or fresh salsa on the side. Add a side of hash browns or home fries and hot creamy grits for a hearty breakfast. Serves 6 to 8.
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