It has long been our Christmas morning tradition to put a breakfast casserole in the oven while we open our Christmas stockings. The smell creates that heavenly Christmas scent of something wonderful baking in the oven. This is not the usual casserole recipe we have used in the past, but Olivia has tried this and says it is great. No doubt with busy days ahead, you might be looking for something easy and good for breakfast. This is great for feeding a hungry family. We hope you enjoy it!
BISCUIT EGG CASSEROLE
1 can of buttermilk biscuits (8 count)
1 pound of any breakfast sausage roll (browned, drained, and cooled)
1/2 red bell pepper, chopped
2 tablespoons dried onion flakes
1 cup shredded mozzarella cheese
1 cup of shredded cheddar cheese
7 eggs, beaten
3/4 cup milk
1/4 teaspoon salt
1/8 teaspoon black pepper
Preheat oven to 425 °F. Crumble and cook sausage in a skillet over medium heat. Add red bell pepper and onion flake. Cook until browned. Drain.
Line bottom of greased 12 x 9 inch baking dish with biscuit dough, firmly pressing firmly to seal.
Sprinkle with sausage and cheese.
Whisk together eggs, milk, salt and pepper in a medium bowl until blended; pour over sausage and cheese.
Cover the dish with foil and bake for 15 minutes. Remove the foil and continue to bake until set. Let stand for five minutes before serving while warm.