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Recipe: Biscuit Topped Breakfast Casserole
Similar Categories: Biscuit, Topped, Breakfast, Casserole
Biscuit Topped Breakfast Casserole
Serves 10
1 package Stouffer's frozen Potatoes Au Gratin, defrost *
1 pound bulk breakfast sausage, fully cooked drained and crumbled
5 eggs, slightly beaten
2 cups (8 oz.) shredded Cheddar cheese, divided
3/4 teaspoon onion powder
1/8 teaspoon ground black pepper
1 package (12 oz) refrigerated biscuit dough
Combine defrosted potatoes, fully cooked sausage, eggs, 1 1/4 cups Cheddar
cheese, onion powder and black pepper in 9x13-inch baking pan.
Bake in preheated 400°F. oven for 25 minutes. While potato mixture is
baking, slice each round of biscuit dough in half to make half moons. Carefully
remove potato mixture from oven; top with biscuit dough and sprinkle with
remaining cheese. BAKE an additional 15 to 17 minutes or until biscuits are fully
cooked and knife inserted in potato mixture comes out clean.
Defrost: Cut film to vent. Microwave on HIGH power for 15 to 17 minutes.
Stir. Makes 10 servings.
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