Lunch: Sausage and Egg Biscuit Bake

Mushrooms and red bell pepper are nestled in an Italian sausage and biscuit mixture. Just add fresh fruit or a tossed salad for a delicious brunch or dinner.

Ingredients

1 (16.3-oz.) can Pillsbury™ Grands!™ Refrigerated Buttermilk Biscuits
1 tablespoon olive oil
1 cup sliced onions
1 (8-oz.) pkg. sliced fresh mushrooms (about 3 cups)
1 lb. bulk mild Italian sausage, cooked, drained, crumbled
2 garlic cloves, minced
1 red bell pepper, cut into julienne strips
1 tablespoon Italian seasoning
2 eggs
1 cup milk
4 oz. (1 cup) shredded mozzarella cheese
1/2 cup grated Parmesan cheese

Instructions

Heat oven to 375 °F. Prepare biscuits as directed on can; cool slightly. Cut each biscuit into quarters; set aside. Decrease oven temperature to 350 °F. Grease 2 1/2-quart baking dish.
In large skillet, heat oil over medium heat. Add onions; cook and stir until tender. Add mushrooms; cook until mushrooms just begin to brown. Add sausage, garlic, red bell pepper and seasoning; cook 3 minutes, stirring constantly. In large bowl, combine biscuit quarters and sausage mixture; mix well.
In medium bowl, beat eggs and milk until smooth. Pour over sausage mixture. Add cheeses; mix well. Spoon into greased baking dish.
Bake at 350 °F. for 35 to 45 minutes or until firm.

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