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Sausage-Biscuit Casserole
12 pork sausage links
8 TBS. butter, divided
1/2 C flour
4 C milk
1/2 C cooked bacon pieces, chopped small
1 small can sliced mushrooms, drained
1/4 tsp. black pepper
12 eggs
1 can (5 oz.) evaporated milk
1/2 tsp. salt
1 container Pillsbury Biscuits (cut into quarters)
Crumble sausage in a frying pan, and brown. Drain on paper towels and set aside. In a large saucepan, melt 6 TBS butter. Add the flour, and whisk until smooth. Cook over low heat, stirring constantly for about one minute. Gradually whisk in the milk. Cook, stirring constantly, until mixture is thickened. Add sausage, cooked bacon pieces, mushrooms and pepper; set aside.
In a large bowl, whisk together eggs, evaporated milk and salt. Melt remaining 2 TBS butter in large skillet over medium heat. Add eggs, stirring until scrambled. Pour 1/3 of the sauce into a lightly greased baking pan; top with half of egg mixture. Repeat layers. Top with remaining sauce. Place biscuits on top of egg mixture, with points facing upwards. Bake uncovered at 350-degrees F for about 20 to 25 minutes, or until thoroughly heated and biscuits are a golden brown.
*Recipe Source: Joyce O'Toole.
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