Breakfast

Weekend Biscuit Egg Casserole is for Breakfast.

Weekend Biscuit Egg Casserole takes 20 minutes to prepare.

Weekend Biscuit Egg Casserole takes 30 minutes to cook.

Weekend Biscuit Egg Casserole makes 1 servings.

The ingredients for Weekend Biscuit Egg Casserole are:

Ingredients
1 can of buttermilk biscuits (8 count)
1 pound of any breakfast sausage roll (browned, drained, and cooled)
1 cup shredded mozzarella cheese
1 cup of shredded cheddar cheese
5 eggs, beaten
2 egg whites
3/4 cup milk
1/4 teaspoon salt
1/8 teaspoon black pepper

Here is how you make Weekend Biscuit Egg Casserole:

Preheat oven to 425 ?F. Crumble and cook sausage in s skillet over medium heat until browned. Drain.Line bottom of greased 8 x 8 inch baking dish with biscuit dough, firmly pressing perforations 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.Bake 30 minutes or until set (A knife should come out clean when inserted in the center). Let stand for 5 minutes before cutting into squares; serve warm. Enjoy!**To Avoid burning or excessive browning on top of casserole, cover with foil for for half of cooking time (first 15 minutes)**Serving Size: makes 6 servingsNumber of Servings: 1Recipe submitted by SparkPeople user BLAITHIN86.

The nutritional information for Weekend Biscuit Egg Casserole is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 4,165.2

• Total Fat: 291.5 g
• Cholesterol: 1,385.0 mg
• Sodium: 10,732.6 mg
• Total Carbs: 192.9 g
• Dietary Fiber: 0.0 g
• Protein: 174.1 g