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131

Sausage and Egg Biscuit Bake

Prep 20 min
Total 60 min
Ingredients 12
Servings 8

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. MORE+ LESS-

By Pillsbury Kitchens

Updated September 11, 2018

Make with

Pillsbury Biscuits

Ingredients

can (16.3 oz) Pillsbury™ Grands!™ Southern Homestyle refrigerated Buttermilk biscuits (8 biscuits)

tablespoon olive oil

cup sliced onions

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

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

garlic cloves, minced

red bell pepper, cut into julienne strips

tablespoon Italian seasoning

eggs

cup milk

oz. (1 cup) shredded mozzarella cheese

1/2

cup grated Parmesan cheese

Steps

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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 Facts

Serving Size: 1/8 of Recipe

Calories: 460
Calories from Fat: 240

% Daily Value

Total Fat: 27g; 41%
Saturated Fat 12g 62% Trans Fat 0g
Cholesterol: 85mg; 29%
Sodium: 1000mg; 42%
Potassium: 370mg; 11%
Total Carbohydrate: 34g; 11%
Dietary Fiber 1g 6% Sugars 9g
Protein: 20g

% Daily Value*:

Vitamin A: 15%; 15%
Vitamin C: 20%; 20%
Calcium: 25%; 25%
Iron: 15%; 15%

Exchanges:

1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 1/2 High-Fat Meat; 1 1/2 Fat;