Weekend Biscuit Egg Casserole


When my husband and I started dating, one of my favorite things about our relationship was that we went out to eat together. A lot. We loved trying out new breakfast places on the weekends and that hasn’t changed seven years later. Most of our weekends I spend trying new recipes in the kitchen. My husband has only one request: he wants eggs, meat and cheese. I pinned a recipe for a Weekend Biscuit Egg Casserole on Pinterest and my husband loved it. He requested that I save the leftovers for him and finished it the next day. This recipe is very easy and would be something fast to whip up for company of for just two of you.

Weekend Biscuit Egg Casserole

1 can of buttermilk biscuits (8 count) – such as Pillsbury Buttermilk Biscuits
1 pound breakfast sausage, browned
1 cup shredded mozzarella cheese
1 cup of shredded cheddar cheese
5 eggs, beaten
2 egg whites
3/4 cup milk
black pepper
Preheat oven to 425 °F. Cook sausage in skillet over medium heat until browned. Drain.
Line bottom of greased 8 x 8 inch baking dish with biscuit dough, firmly pressing perforations to seal.
Sprinkle with sausage and cheese.
Whisk together eggs, milk, salt and pepper in a medium bowl until blended; pour over sausage and cheese.

Bake 30 minutes or until set. Let stand for 5 minutes before cutting into squares; serve warm.


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