Sausage and Egg Biscuit Bake

(55)
  4 reviews
  • 20|min prep time
  • 60|min total time
  • 12 ingredients
  • 8 servings

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

Directions

  1. 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. 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. 3 In medium bowl, beat eggs and milk until smooth. Pour over sausage mixture. Add cheeses; mix well. Spoon into greased baking dish.
  4. 4 Bake at 350°F. for 35 to 45 minutes or until firm.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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