This is a print preview of "Biscuit Topped Breakfast Casserole" recipe.

Biscuit Topped Breakfast Casserole Recipe
by Global Cookbook

Biscuit Topped Breakfast Casserole
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  Servings: 10

Ingredients

  • 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

  1. Defrost the Scalloped Potatoes: Cut film to vent. Microwave on High power for 15 to 17 min. Stir.
  2. 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.
  3. 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.
  4. Bake an additional 15 to 17 min or possibly till biscuits are fully cooked and knife inserted in potato mix comes out clean.
  5. This recipe yields 10 servings.
  6. Description: "A casserole made up of potatoes, sausage, cheese, and biscuits."