With the holidays upon us, it's time to crank up my repertoire of breakfast casseroles. I have to admit that to me, breakfast casseroles are boring. I think of them as a kind of necessary evil, because they are wonderfully convenient, but not necessarily something that I think of as delicious. This casserole, however, changed my opinion. It's really easy to make, which is the main reason I make it, but it's also really delicious. It has everything in it to make it the main course. Just add some fruit on the side and your ready. Here's what you'll need:
- 1 can of Grands buttermilk biscuits
- 1 pound of any breakfast sausage roll (browned, drained, and cooled)
- 1 cup shredded mozzarella cheese
- 1 cup of shredded parmesan cheese
- chopped green onion
- minced fresh rosemary
- 7 eggs, beaten
- 1/2 cup milk
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Preheat oven to 350 °F. Crumble and cook sausage and chopped onion in a skillet until sausage is no longer pink. Drain.
Saute the mushrooms in a little butter until cooked.
I use a casserole dish that measures 8x11x3” deep. It’s important that whatever dish you use, it is deep enough to allow the mixture to rise when it cooks without overflowing. A 9x13 pyrex would probably work. If that’s what you use, bake the casserole on a foil covered cookie sheet to catch any possible overflow.
Line the bottom of the greased casserole dish with biscuit dough, firmly pressing perforations to seal. My casserole holds 6 grans biscuits on the bottom. If your pan is larger, go ahead and use more biscuits.
Sprinkle the biscuits with sausage then mushrooms.
Chop the green onions and fresh rosemary.
Add the chives and rosemary.
Sprinkle on the Parmesan and the mozzarella cheeses.
In a separate bowl, whisk together eggs, milk, salt and pepper in a medium bowl until blended. Pour egg mixture over sausage and cheese mixture.
Bake, covered with foil, for 20 minutes. After 20 minutes, remove the foil and continue to bake an additional 20-30 minutes. The time will vary depending on the size of the casserole. A knife should come out clean when inserted in the center. The top should be golden brown.
Let the casserole sit for about 5 minutes before serving.
The freezes well. Just thaw and reheat in the oven.
Enjoy!
Lynn
BISCUIT AND EGG CASSEROLE
- 1 can of Grands buttermilk biscuits
- 1 pound of any breakfast sausage roll (browned, drained, and cooled)
- 1 cup shredded mozzarella cheese
- 1 cup of shredded parmesan cheese
- chopped green onion
- 1 C sliced mushrooms, sautéed
- minced fresh rosemary
- 7 eggs, beaten
- 1/2 cup milk
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Preheat oven to 350 °F. Crumble and cook sausage and chopped onion in a skillet until sausage is no longer pink. Drain.
Saute the mushrooms in butter until cooked.
I use a casserole dish that measures 8x11x3” deep. It’s important that whatever dish you use, it is deep enough to allow the mixture to rise when it cooks without overflowing. A 9x13 pyrex would probably work. If that’s what you use, bake the casserole on a foil covered cookie sheet to catch any possible overflow.
Line the bottom of the greased casserole dish with biscuit dough, firmly pressing perforations to seal. My casserole holds 6 grans biscuits on the bottom. If your pan is larger, go ahead and use more biscuits.
Sprinkle the biscuits with sausage then mushrooms then cheese. Add the chives and rosemary.
In a separate bowl, whisk together eggs, milk, salt and pepper in a medium bowl until blended; pour over sausage and cheese mixture.
Bake, covered with foil, for 20 minutes. After 20 minutes, remove the foil and continue to bake an additional 20-30 minutes. The time will vary depending on the size of the casserole. A knife should come out clean when inserted in the center. The top should be golden brown.
Let stand for 5 minutes before serving.
I have tripled this recipe and it worked great. I use a combination of spicy and mild sausage.
