Wednesday, November 9, 2011

Sausage, Egg and Biscuit Casserole...

For Dinner? Yes!!!! Why do we feel the societal conformity that eggs, sausage/bacon and biscuits must be eaten for breakfast only and if we eat them for dinner that somehow it is weird or breaking some rule? Is the 'breakfast police' gonna break your door down saying "I'm sorry ma'am you are violating the law by eating waffles, pancakes or eggs for dinner!" LOL. Even though I had eggs for dinner growing up we still regard eggs for dinner as some guilty pleasure. Like eating cookies would spoil our appetite before a meal. So silly, isn't it?

I found this recipe in Cuisine Magazine . It's a magazine solely of recipes with no ads.
I tweaked a wonderfully sinful sausage and egg casserole I think you'd love.



Sausage, Egg and Biscuit Casserole

adapted from Cuisine Magazine by JennyMac Lipsmack

1 lb. sausage or bacon
7 eggs
1 cup milk
1 cup heavy cream
1 tsp. pepper
1/2 tsp. salt
8 biscuits (canned, leftover homemade ones that are a bit stale, frozen, bakery, what you like best)
1-1/2 cups shredded cheese

Preheat oven to 375 degrees. Coat a 7X11 baking dish with nonstick spray. Brown sausage or cook bacon until brown/crispy. Transfer to paper towel to absorb excess grease.

In a bowl, whisk eggs, milk, cream, salt and pepper.

Split biscuits in half and layer bottoms in greased dish. Sprinkle sausage/bacon over biscuits and top with 3/4 cup of cheese. Cover with biscuits tops and pour egg mixture over top.

TIME to make a decision.... EAT this NOW or tomorrow morning?

Eating now.....Bake for 30 minutes or until eggs are set (165 degrees) and no longer jiggly. Cover with cheese and cook for another 10 minutes. Let casserole stand for 10 minutes.

Eating tomorrow.....Cover with foil. Place and bake in preheated oven for 60 minutes until eggs are set. Uncover and place on 3/4 cup of cheese or until melted.

DELISH!!!!

Cook's Notes:
This dish also came with a sage gravy recipe. Any white sauce is butter, flour and milk or cream (depending how rich you want it) but I really felt this recipe was PLENTY rich and didn't really need it.
I was right, plenty moist, rich custardy eggs with cheese....a rich white sauce just made my arteries feel threatened to close.
K-man was OVER the moon with this tasty dish. I felt so guilty from eating it that I felt we should be eating some salad or fruit with it. K-man shook his head and said "just gimme TWO!"

13 comments:

Quirky Jessi said...

I love having breakfast for dinner. I can see how having gravy with this would probably push it over the top....but maybe I'll have to make gravy anyway, hehe.

Shecia said...

I am so glad to see you back online Jenny! I've missed you!
Kecia

Kathy Blount said...

Just curious... Are the biscuits already cooked or do you use raw dough ones?

JennyMac said...

Kathy, you can use either cooked or raw. The recipe cooks for 30, plenty of time for raw ones to cook. Already baked ones won't dry out for they will be absorbing the egg. It's win-win!

Anonymous said...

Hi Jenny this recipe looks fabulous. As I'm from the UK I'm not sure what you mean with biscuits. I might be mistaken, but I think your biscuits are different to ours.
I think what you call cookies are our biscuits. Are your biscuits soft and a bit like bread, but sweet?

JennyMac said...

Friend from UK-
yes, biscuits here are like your scones. I know our friends across the pond call biscuits what we call COOKIES. lol Anyway, the biscuits in this recipe are not sweet. Like scones....they can be both sweet or savory if you would like but for this recipe, sweet biscuits wouldn't work. Thanks for popping by!!!

Misha Gonzales said...

This looks amazing and after scrolling through your blog you have some amazing recipes! If I wanted to make this ahead of time for tomorrow, do I cook it for 60 minutes tonight and then warm tomorrow morning, or cook for 60 minutes tomorrow morning?

Jenny MacKinnell said...

Misha,
This recipe is perfect for preparing the night before and cooking it the next morning. However, since all the liquids will be cold you may need to add more time. Remember cook until just "set"...

~Chel said...

I made this for my family and it was a huge success. My husband in particular raved with practically every bite. It made me feel good to cook a good meal but I owe it's success to your posting of this fabulous recipe. So, thank you very much. :)

Anonymous said...

I am preparing this for christmas morning but would like to preoare night before. How long would u suggest to cook.it for in the morning

Jenny MacKinnell said...

Anonymous- start with 30 minutes and CHECK. You are wanting it to be cooked until eggs are set. Since you are taking the casserole out of a fridge when it will be extremely cold....it may take longer than if you made it and cooked it right away when the ingredients will not be AS COLD. Whenever you change a recipe you have to check the cooking time more closely. I am guessing 40-45 minutes may be the magic time but given how I also know nothing about your oven....stick with 30 minutes and keep checking every 5....nothing worse than rubbery over cooked eggs.

Jess said...

Thinking about making this Christmas morning but just a quick question....would I be able to use hash-browns instead of biscuits? Would the cooking time need to be adjusted or anything?

Jenny MacKinnell said...

Jess,
You could use Hash Browns. Are you using freshly grated potatoes or the ones from the refrigerated/freezer? If you cook the eggs more than 30 minutes they will be too hard/rubbery. You may want to parcook them a bit if they are raw. Most hash browns are white and turn brown in the cooking process. These will not turn brown. It will be an eggy, potato, sausage casserole.