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Recipe
Biscuit Topped Breakfast Casserole Recipe
| Servings: 10 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 68g | |
| Recipe makes 10 servings | |
| Calories 196 | |
| Calories from Fat 140 | 71% |
| Total Fat 15.7g | 20% |
| Saturated Fat 6.51g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 96mg | 32% |
| Sodium 406mg | 17% |
| Potassium 128mg | 4% |
| Total Carbs 1.14g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.18g | 0% |
| Protein 12.64g | 20% |
Ingredients Convert Measures
- 1 pkt Stouffer's Family-Style scalloped potatoes
- 1 lb bulk breakfast sausage fully cooked,
- liquid removed and crumbled
- 5 x Large eggs slightly beaten
- 2 c. shredded Cheddar cheese - (8 ounce)
- 3/4 tsp onion pwdr
- 1/8 tsp freshly-grnd black pepper
- 1 pkt refrigerated biscuit dough - (12 ounce)
Directions
- Defrost the Scalloped Potatoes: Cut film to vent. Microwave on High power for 15 to 17 min. Stir.
- Combine potatoes, fully cooked sausage, Large eggs, 1 1/4 c. Cheddar cheese, onion pwdr and black pepper in 9- by 13-inch baking pan. Bake in preheated 400 degree oven for 25 min.
- While potato mix is baking, slice each round of biscuit dough in half to make half moons. Carefully remove potato mix from oven; top with biscuit dough and sprinkle with remaining cheese.
- Bake an additional 15 to 17 min or possibly till biscuits are fully cooked and knife inserted in potato mix comes out clean.
- This recipe yields 10 servings.
- Description: "A casserole made up of potatoes, sausage, cheese, and biscuits."
