Mushroom and Sausage Bake

“Add ingredients that you have on hand--bacon, ham, scallions etc, this is just a guideline. You can use a pie dish instead of a 9x9 square dish, but beware that it's going to puff up and possibly get messy. I imagine you can use crescent dough instead of biscuits too if that's what you have on hand.”
READY IN:
40mins
SERVES:
8-9
YIELD:
1 dish
UNITS:
US

Ingredients Nutrition

  • 12 lb Bob Evans sausage, cooked and drained
  • 2 cups monterey jack cheese, shredded
  • 4 eggs, beaten
  • 14 cup milk, I use skim
  • 4 ounces canned mushrooms, drained
  • 14 teaspoon dry mustard
  • 14 teaspoon white pepper
  • 12 teaspoon salt, I like seasoned salt
  • 10 14 ounces Pillsbury Grands refrigerated buttermilk biscuits

Directions

  1. Brown sausage on stove. Drain grease, add mushrooms and set aside.
  2. Mix eggs, dry mustard, salt and pepper, cheese and milk in a bowl. Add sausage/mushroom mixture.
  3. Flatten biscuits in 9x9 square or round pie dish so they cover the entire bottom. Poke holes with fork in biscuit layer.
  4. Cover biscuits with sausage/egg mixture and spread out evenly.
  5. Bake at 350 degrees for 30-35 minutes.
  6. **I put the broiler on low at the end just to make sure the eggs are cooked through and to brown the top a bit. Freeze any leftovers and warm in the microwave for a quick weekday breakfast.

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