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!"
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.
ReplyDeleteI am so glad to see you back online Jenny! I've missed you!
ReplyDeleteKecia
Just curious... Are the biscuits already cooked or do you use raw dough ones?
ReplyDeleteKathy, 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!
ReplyDeleteHi 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.
ReplyDeleteI think what you call cookies are our biscuits. Are your biscuits soft and a bit like bread, but sweet?
Friend from UK-
ReplyDeleteyes, 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!!!
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?
ReplyDeleteMisha,
ReplyDeleteThis 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"...
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. :)
ReplyDeleteI 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
ReplyDeleteAnonymous- 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.
ReplyDeleteThinking 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?
ReplyDeleteJess,
ReplyDeleteYou 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.
I made this for a weekend breakfast. It was the most amazing breakfast casserole. Ever. I used 10 eggs (a lot of guys), mixed bacon and sausage, and added some green onions. Heaven! Thank you so much for sharing. This is my go-to weekend bake for now on!
ReplyDeleteThank you for this recipe! I made it this past weekend for my girlfriends at a girls weekend, and it was just what we needed after a night of consuming too much wine!
ReplyDeleteI just made this for Christmas Eve breakfast and it was unbelievable. I usually eat paleo and healthy but I love a good cheat that is worth it! This is WORTH IT! The entire family devoured it and loved it. Perfect blend of flavors!
ReplyDeleteWill this freeze well? I'd like to cook it, refrigerate it overnight, and then cut into individual portions to wrap and freeze. I could then pull one from the freezer, microwave it, and have breakfast.
ReplyDeleteSure could freeze individual portions! I like to make "egg muffins" like this and put in the freezer and nuke for breakfast when I want. Enjoy!
ReplyDeleteLove this recipe. Wondering if anyone has made it with already cooked bisquits, or if they have done it raw? I have only made it with already cooked ones. I am making this for Easter brunch and want to know if there is a difference between the two? I've usually prepped the night before and kept in the fridge, then cooked the next day. I suppose I could not prep the night before with raw dough? Just curious if anyone prefers one over the other? Happy Easter :)
ReplyDeleteJust came across your website. I was just wondering if you can use a toaster oven. I do not have a regular oven. Will have to 1/2 the recipe.
ReplyDeleteMy whole family loved this recipe. Before finding this I would do a big breakfast for dinner about twice a month. I would be in the kitchen for 2 hours making sauage and eggs and homemade biscuits w gravy. Now i just make this and everyone is happy including me bc i dont have to spend 2 hours cooking dinner!! This is sooo good. Thanks for the recipe!!
ReplyDelete