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Sausage and Egg Biscuit Bake

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Sausage and Egg Biscuit Bake
  • Prep Time 20 min
  • Total Time 60 min
  • Servings 8
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Mushrooms and red bell pepper are nestled in an Italian sausage and biscuit mixture. Just add fresh fruit or a tossed salad for a delicious brunch or dinner.

Ingredients

1
(16.3-oz.) can Pillsbury™ Grands!™ Refrigerated Buttermilk Biscuits
1
tablespoon olive oil
1
cup sliced onions
1
(8-oz.) pkg. sliced fresh mushrooms (about 3 cups)
1
lb. bulk mild Italian sausage, cooked, drained, crumbled
2
garlic cloves, minced
1
red bell pepper, cut into julienne strips
1
tablespoon Italian seasoning
2
eggs
1
cup milk
4
oz. (1 cup) shredded mozzarella cheese
1/2
cup grated Parmesan cheese

Directions

  • 1 Heat oven to 375°F. Prepare biscuits as directed on can; cool slightly. Cut each biscuit into quarters; set aside. Decrease oven temperature to 350°F. Grease 2 1/2-quart baking dish.
  • 2 In large skillet, heat oil over medium heat. Add onions; cook and stir until tender. Add mushrooms; cook until mushrooms just begin to brown. Add sausage, garlic, red bell pepper and seasoning; cook 3 minutes, stirring constantly. In large bowl, combine biscuit quarters and sausage mixture; mix well.
  • 3 In medium bowl, beat eggs and milk until smooth. Pour over sausage mixture. Add cheeses; mix well. Spoon into greased baking dish.
  • 4 Bake at 350°F. for 35 to 45 minutes or until firm.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1/8 of Recipe
Calories
460
(
Calories from Fat
260
)
Daily Value
Total Fat
29g
45%
(
Saturated Fat
10g
50%
)
Cholesterol
100mg
33%
Sodium
1400mg
58%
Total Carbohydrate
37g
12%
(
Dietary Fiber
2g
8%
,
Sugars
2g
)
Protein
13g
Daily Value*:
Vitamin A
22%
22%
Vitamin C
26%
26%
Calcium
26%
26%
Iron
16%
16%
Exchanges:
2 Starch; 1 Vegetable; 1 High-Fat Meat; 4 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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