ITALIAN SAUSAGE BISCUIT BAKE

Italian Sausage Biscuit Bake image

This recipe is a keeper because all the components of a great breakfast go into one dish, making the morning less hectic for the cook. My family says it reminds them of their favorite fast-food sandwich-only better, of course!-Amanda Denton, Barre, Vermont

Provided by Taste of Home

Time 55m

Yield 10 servings.

Number Of Ingredients 9

Ingredients

1-1/4 pounds bulk Italian sausage
2 tubes (12 ounces each) refrigerated buttermilk biscuits, divided
1-1/3 cups chopped sweet red peppers
8 large eggs, lightly beaten
3/4 cup 2% milk
1/2 cup minced fresh parsley
1-1/2 cups shredded Monterey Jack cheese
1 tablespoon butter
2 teaspoons dried oregano

Steps:

In a large skillet, cook sausage over medium heat until no longer pink; drain. Arrange 10 biscuits in a greased 13x9-in. baking dish. Sprinkle sausage and red peppers over the biscuits. In a large bowl, whisk the eggs, milk and parsley. Pour over sausage. Sprinkle with cheese., Bake, uncovered, at 350° for 20 minutes. Top with remaining biscuits. Brush biscuits with butter and sprinkle with oregano. Bake 15-20 minutes longer or until biscuits are golden brown and a knife inserted in the egg mixture comes out clean. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 351 calories, Fat 22g fat (9g saturated fat), Cholesterol 213mg cholesterol, Sodium 776mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 1g fiber), Protein 18g protein.