Saturday, April 21, 2012

Breakfast Casserole with Biscuit Crust

Breakfast Casserole with Biscuit Crust
Found on
Makes 8 Servings

1 can biscuit dough
1 pound reduced fat sausage
2 oz. Cabot 75% reduced fat cheddar cheese
6 eggs, well beaten
1/2 cup fat-free milk
1/4 teaspoon each salt and pepper

Preheat oven to 425. Spray a medium-sized pan with nonstick cooking spray. Add to medium heat, and cook sausage for 7 – 8 minutes until no longer pink. In the meantime, spray a rectangular baking dish with nonstick cooking spray. Press biscuits into bottom of dish, sealing areas to make a crust. Mix eggs, milk, salt and pepper together. Sprinkle now-cooked sausage on top, then cheese. Pour egg mixture over the meat and cheese. Bake for 15 minutes or until firmly set in center.

Nutritional Information: 344 calories, 26 carbs, 19 fat grams and 16 protein grams.

Review: Fab - easy, peasy, 8 filling servings, not a lot of work - YES, a keeper. And bonus, it looks pretty and puffy and reheated well. Done and done and quickly to the top of our always-in-rotation dishes!

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