Biscuit Breakfast Casserole
Ingredients
The filling
-
1½
cups
cooked crumbled sausage
-
1
cup
bell pepper, chopped
-
1½
cups
crumbled or shredded cheese
-
10
large
eggs
-
1½
cups
whole milk
-
1
Tablespoon
fresh chopped parsley
-
¼
teaspoon
salt
-
¼
teaspoon
fresh ground black pepper
The biscuit topping
-
2
cups
all-purpose flour
-
1
Tablespoon
baking powder
-
½
teaspoon
salt
-
½
cup
unsalted butter, divided
-
1
cup
whole milk
-
to taste
fresh ground black pepper
-
to taste
extra fresh parsley
-
to taste
extra cheese
Instructions
- Preheat the oven to 375°F (191°C) and grease a 9x13-inch baking pan.
- Layer the sausage, bell pepper, and cheese in the prepared pan.
- Whisk together the eggs, milk, parsley, salt, and pepper, then pour over the layered ingredients.
- Prepare the biscuit topping by mixing flour, baking powder, and salt. Cut in cold butter until coarse crumbs form, then add milk to form a shaggy dough.
- Form the biscuit dough into about 20 balls and place them on top of the egg mixture.
- Brush the biscuits with melted butter and sprinkle with pepper, parsley, and extra cheese.
- Bake for 45-50 minutes until the biscuits are golden brown. Let cool for 5-10 minutes before serving.
Nutrition Facts (estimated)
Servings
12
Calories
350
Total fat
22g
Total carbohydrates
28g
Total protein
18g
Sodium
600mg
Cholesterol
200mg
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