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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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Mushrooms, italian sausage and red bell pepper make a delicious meal baked with buttermilk biscuits. Just add fresh fruit or a tossed salad for a delicious brunch or dinner. Ingredients:
1 (16 1/3 ounce) can refrigerated buttermilk biscuits |
1 tablespoon olive oil |
1 cup sliced onion |
1 (8 ounce) package 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 ounces shredded mozzarella cheese |
1/2 cup grated parmesan cheese |
Directions:
1. Heat oven to 375°F
2. 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.
3. 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.
4. In medium bowl, beat eggs and milk until smooth. Pour over sausage mixture. Add cheeses; mix well. Spoon into greased baking dish.
5. Bake at 350°F for 35 to 45 minutes or until firm.
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