This recipe is almost like a breakfast casserole and can be made ahead of time and placed in the refrigerator over night. It also makes fun breakfast cupcake. If you have artisan bread in your fridge this is a good way to use it up as well. The cupcakes are great for brunches and for breakfast on the go. Sometime I even have them for lunch on the go.
Recipe
2 cans buttermilk biscuits
1 pound Jimmy Dean Mild Sausage
1/2 onion, chopped
1 1/2 cups grated cheddar cheese
8 eggs
Cover bottom of a 9x13 buttered dripper pan with flattened biscuits. Fry onion and sausage. Pour over biscuits. Layer cheese on meat mixture. Whisk eggs and pour over top of cheese. Bake 400ºF 15 minutes. Finish under broiler if centers are not completely cooked.
Cupcake variation:
Lightly spray bottoms of large cupcake tins. Cover bottom of each cup with a flattened biscuit. Divide meat mixture evenly between the 10 muffin cups. Add cheese and eggs same. Bake 375ºF 15 minutes. Yield 10 cupcakes.
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