Thursday, April 4, 2013

Weekend Biscuit Casserole


The last couple of weeks have been exciting around our home.  Last week my Sister and her family were visiting during the kid’s spring break.  We were fortunate enough to have very nice weather (for Seattle!).  Being a tourist in your own city is quite a fun thing, when you have nothing pressing. 


Pike Place Market,
Pike Place Market,
The Seattle Waterfront,
The Seattle Waterfront,
The Great Wheel,
Leavenworth,
 
 
Snoqualmie Falls,
 
Chateau St. Michelle
 
 
 
 
 
 
 
 
 
 
and a quick stop at Chateau St. Michelle for a little wine tasking, all in 3 days! 
 

It was a quick trip, but it’s always great spending time with family! 

Each morning I had planned something great for breakfast.  First day, I made these Weekend Biscuit Egg Casserole, and I must say, I was impressed.  (So much so that when my cousin called asking if her family could come up and stay while they toured colleges with their son during his spring break, I decided to make them again.) The second morning I made Black Friday BreakfastSandwiches
Black Friday Biscuits
 
Both dishes were AMAZING, but since I’ve posted the Black Friday Sandwiches before, I decided to post this one.

 

Weekend Biscuit Egg Casserole
Ingredients
1 can of buttermilk biscuits (8 count)
1 pound of Turkey breakfast sausage roll (browned, drained, and cooled)
1 cup shredded mozzarella cheese
1 cup of shredded cheddar cheese
7 eggs, beaten
¾ cup milk
¼ teaspoon salt
¼ teaspoon black pepper

Directions


Preheat oven to 425 °F. Crumble and cook sausage in s skillet over medium heat until browned. Drain.
Pull each biscuit in half, then line bottom of greased 8 x 8 inch baking dish with 4 of the biscuits, firmly pressing the edges of the dough to seal.

Sprinkle with ½ sausage and ½ cheese.

Repeat with the last 4 biscuits, ½ sausage and ½ 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 (A knife should come out clean when inserted in the center). Let stand for 5 minutes before cutting into squares; serve warm.  Makes 9 biscuits, The pictures show a doubled recipe.
 
 
Footnote, Next time I will try making them in muffin tins, and maybe add onion and green peppers….


Enjoy!
 
Other Pictures that I didn't include in the above post:
Seattle Gum Wall


Beecher's Cheese
Peacocks at Chateau St. Michelle



My Family in Leavenworth

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