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Sausage and Egg Biscuit Bake

Sausage and Egg Biscuit Bake
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Mushrooms and red bell pepper are nestled in an Italian sausage and biscuit mixture. Just add fresh fruit or a tossed salad for a delicious brunch or dinner.

Prep Time:
20 Min
Total Time:
1 Hr
Makes:
8 servings
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INGREDIENTS
1(16.3-oz.) can Pillsbury® Grands!® Refrigerated Buttermilk Biscuits
1tablespoon olive oil
1cup sliced onions
1(8-oz.) pkg. sliced fresh mushrooms (about 3 cups)
1lb. bulk mild Italian sausage, cooked, drained, crumbled
2garlic cloves, minced
1red bell pepper, cut into julienne strips
1tablespoon Italian seasoning
2eggs
1cup milk
4oz. (1 cup) shredded mozzarella cheese
1/2cup grated Parmesan cheese
DIRECTIONS
1.Heat oven to 375°F. Prepare biscuits as directed on can; cool slightly. Cut each biscuit into quarters; set aside. Decrease oven temperature to 350°F. Grease 2 1/2-quart baking dish.
2.In large skillet, heat oil over medium heat. Add onions; cook and stir until tender. Add mushrooms; cook until mushrooms just begin to brown. Add sausage, garlic, red bell pepper and seasoning; cook 3 minutes, stirring constantly. In large bowl, combine biscuit quarters and sausage mixture; mix well.
3.In medium bowl, beat eggs and milk until smooth. Pour over sausage mixture. Add cheeses; mix well. Spoon into greased baking dish.
4.Bake at 350°F. for 35 to 45 minutes or until firm.

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