A savory, crowd-pleasing breakfast

 

This biscuit-sausage mushroom casserole helps out when you have a lot of hungry mouths to feed.

This biscuit-sausage mushroom casserole helps out when you have a lot of hungry mouths to feed.
Photo by: culinary.net

 

 

Family Features

 

 

When you need a breakfast to feed a large group, this biscuit-sausage mushroom casserole is a perfect option. The savory aromas of sausage and bacon are almost sure to have your guests standing in line with a plate and fork in hand.

 

For more breakfast recipes, visit Culinary.net.

 

 

 

BISCUIT-SAUSAGE MUSHROOM CASSEROLE

 

 

1 package (16 ounces) pork sausage

 

1 package (12 ounces) bacon, chopped

 

8 tablespoons butter, divided

 

1/2 cup flour

 

4 cups milk

 

1 package (8 ounces) mushrooms, sliced

 

12 eggs

 

1 can (5 ounces) evaporated milk

 

1/2 teaspoon salt

 

Nonstick cooking spray

 

1 can (12 ounces) flaky biscuits

 

 

  • In pan over medium-high heat, cook pork sausage until thoroughly cooked, stirring frequently. Remove from heat and drain sausage. Set aside.

     

  • Chop bacon into small pieces. In separate pan over medium-high heat, cook bacon until thoroughly cooked. Remove from heat and drain bacon. Set aside.

     

  • In saucepan over medium heat, melt 6 tablespoons butter. Add flour; whisk until smooth. Cook on low heat 1 minute, stirring constantly. Gradually stir in milk. Cook until bubbly and thickened. Add sausage, bacon and mushrooms; mix well. Set aside.

     

  • In large bowl, combine eggs, evaporated milk and salt. Using whisk, beat until blended.

     

  • In saucepan over medium heat, melt remaining butter. Add egg mixture; cook until firm but moist, stirring occasionally.

     

  • Heat oven to 350 F.

     

  • Spray 13-by-9-inch baking dish with nonstick cooking spray.

     

  • Spoon half the egg mixture into bottom of baking dish. Top with half the gravy mixture. Repeat layers.

     

  • Separate biscuit dough and cut into quarters. Top sauce with biscuit quarters, points facing up.

     

  • Bake 20-25 minutes, or until mixture is heated and biscuits are golden brown.

     

     

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