Breakfast Casserole The night before serving, prepare the following:
8-10 canned biscuits, uncooked 1/2 roll mild pork sausage, cooked and drained (I use Jimmy Dean, but use what you like) 1/2 roll hot pork sausage, cooked and drained (could all of a mild or hot sausage, depends on what you have a taste for) 6 eggs, beaten 2 cups milk 2 cups shredded sharp Cheddar cheese, (may use more if you like) 1 cup chopped onions, green peppers or hash brown potatoes (optional) Salt and pepper to taste May add other spices and herbs as preferred Directions Fry sausage(s) until done (about 20-25 minutes, then drain and set aside Open canned biscuits, such as Pilsbury or Grans. Place biscuits in bottom of ungreased 9 by 13 inch non-stick baking pan. Press biscuits to flatten and form to make a solid dough for the casserole. You can use your best tools, your hands to flatten the dough. Crack eggs into a bowl and beat to break the yolks. Add milk, salt, pepper and other spices as you wish. Mix well. Spread sausage evenly to cover dough If using potatoes, onions or peppers, layer over sausage/biscuit dough. Next, pour cheese over the mixture and spread evenly. Pour egg/milk mixture over all other layers. Cover and refrigerate overnight or for at least 8 hours. Next morning: Remove casserole from refrigerator and let stand for 20-30 minutes on counter. Preheat oven to 350 degrees. Place casserole in oven and bake 30-35 minutes. Cut into squares as small or as large as you like. This recipe works well for overnight guests and reheats well. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
