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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 1 |
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Ingredients:
2 12-ounce tubes refrigerated buttermilk biscuits, separated into 20 biscuits |
1 pound(s) bulk pork sausage |
2 4-ounce can(s) mushroom stems and pieces, drained |
1 large onion, diced |
4 1/2 teaspoon(s) butter |
12 eggs |
3 cup(s) (12 ounces) shredded part-skim mozzarella cheese |
Directions:
1. • Cover the bottom of a greased 13-in. x 9-in. baking pan with biscuits; set aside. Crumble sausage into large skillet; cook over medium heat until no longer pink. Drain; place sausage in a bowl and set aside.
2. • In the same skillet, saute mushrooms and onion in butter for 3-5 minutes or until tender; add to the sausage.
3. • In a large bowl, whisk eggs. Coat skillet with cooking spray. Add eggs; cook and stir over medium heat until nearly set. Add sausage and vegetable mixture; cook and stir until completely set.
4. • Spread egg mixture over biscuits. Sprinkle with cheese. Cover and bake at 400° for 12 minutes. Uncover; bake 10-13 minutes longer or until cheese is melted and biscuits are golden brown. Yield: 6-8 servings.
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