Sausage and Egg Biscuit Bake

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.

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Servings 8

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( 54 ) Ratings

54 Ratings

5 Stars 21%

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Member Reviews ( 2 )

be384d23-8a34-4794-bc72-db256b594409

ingredients 12
Prep Time 20 min
Total Time 60 min

Ingredients

1: (16.3-oz.) can Pillsbury® Grands!® Refrigerated Buttermilk Biscuits

1: tablespoon olive oil

1: cup sliced onions

1: (8-oz.) pkg. sliced fresh mushrooms (about 3 cups)

1: lb. bulk mild Italian sausage, cooked, drained, crumbled

2: garlic cloves, minced

1: red bell pepper, cut into julienne strips

1: tablespoon Italian seasoning

2: eggs

1: cup milk

4: oz. (1 cup) shredded mozzarella cheese

1/2: cup grated Parmesan cheese

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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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/8 of Recipe

Calories: 460
Calories from Fat: 260),

% Daily Value

Total Fat: 29g; 29%
(Saturated Fat 10g, 10% ),
Cholesterol: 100mg; 100%;
Sodium: 1400mg; 1400%;
Total Carbohydrate: 37g; 37%
(Dietary Fiber 2g 2% Sugars 2g 2% ),
Protein: 13g; 13%

% Daily Value*:

Vitamin A: 22%;
Vitamin C: 26%;
Calcium: 26%;
Iron: 16%;

Exchanges:

2 Starch; 1 Vegetable; 1 High-Fat Meat; 4 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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fieldere

report Posted May. 1, 2011 7:44 PM

I liked the sound of this recipe, but didn't have the ingredients to go italian, so I went mexican. I cooked the onions in 2 tblsp butter and then added 1 lb. jimmy dean reg. sausage. Drained grease. In the bowl, added the sausage to the biscuit quarters along with 1/2 small jar of chopped jalapenos rinsed and drained. Beat the eggs with milk and added to sausage/bread mix. Used a 9x13 casserole dish. Topped with a layer of pepperjack cheese slices, shredded fiesta cheese mix and whatever I had. Baked as recipe indicates. Turned out great!

Patti774

report Posted Dec. 31, 2008 12:54 PM

Made this for Christmas morning breakfast. We had a mushroom allergy in the house, so I just subbed a green bell pepper for the mushrooms. (the red and green bell peppers looks very christmasy) Got rave reviews from the entire family, the guys almost licked the dish when it was gone. So much flavor! Everyone left wanting a copy of the recipe. Will make this one again.