Biscuit Topped Breakfast Casserole
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Serves/Makes: 8
Ready in: 1-2 hrs
- 1 package Stouffer's frozen potatoes au gratin, defrosted
- 1 pound bulk breakfast sausage, fully cooked, drained and crumbled
- 5 eggs, slightly beaten
- 2 cups shredded cheddar cheese, divided
- 3/4 teaspoon onion powder
- 1/8 teaspoon ground black pepper
- 1 package (12 ounce size) refrigerated biscuit dough
Combine defrosted potatoes*, cooked sausage, eggs, 1 1/4 cups Cheddar cheese, onion powder and black pepper; spread mixture in 9x13-inch baking pan. Bake in preheated 400 degrees F. oven for 25 minutes. While potato mixture is baking, slice each round of biscuit dough in half to make half moons shapes. Carefully remove casserole from oven; top with biscuit dough and sprinkle with remaining cheese. Bake an additional 15 to 17 minutes or until biscuits are fully cooked and knife inserted in potato mixture comes out clean. To Defrost Potatoes Au Gratin: Cut film to vent. Microwave on HIGH power for 15 to 17 minutes. Stir.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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