Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Biscuit Topped Breakfast Casserole
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- #38034
serves/makes:
ready in:
1-2 hrs
1-2 hrs
2 reviews
ingredients
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
directions
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.
added by
monamie
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
May 15, 2015
This is one of the best recipes. It's not overwhelmingly eggy, which is what I normally dislike about breakfast casseroles. I usually double the recipe since I take it to work to share. However, I use bacon crumbles instead of sausage. I also use a bell pepper and onion blend on the other half for the people who don't like pork. To cut down on the cholesterol, I use half egg beaters or egg whites and half eggs.
December 26, 2005
This recipe was very tasty on Christmas morning! A helpful hint: I had trouble finding the Stouffer's potatoes, we made au gratin potatoes from a box and used them instead. Worked great!!