Southwestern Egg Casserole

Southwestern Egg Casserole

Southwestern Egg Casserole

With Mother’s Day this weekend you may be thinking about having a mid-day brunch.  Egg-based casseroles are often what anchor a brunch menu, but sometimes they can be time consuming to prepare or you don’t get the timing right so they’re hot and ready to serve when everyone is ready to eat.   It gets a little tricky there.  I’ve had that experience, so when I want to serve a large egg casserole, I like to have it prepared in advance so I can pop it in the oven at just the right time and it will be cooked and served hot when everyone is ready.

IMG_7240

This casserole will meet that requirement.  It can be made in parts, and the parts put together quickly just before putting it in the oven.  What you do is cook up the sausage with onion and pepper,  mix up the eggs and cream, combine the two parts and add cheese. Now, all that can be done ahead and refrigerated.  The last part involves cutting up refrigerated  biscuits, laying them in a skillet or casserole, and pouring the egg-sausage mixture over them.  Top with more grated cheese and bake for 25 – 30 minutes.  Really easy and so so good.  This is a dish that can be spicy if you like it that way, or go easy on the spicy stuff to tame it down to your liking.

Mom will love this dish, especially if someone else is making it for her.   Hint, hint.  🙂

An egg casserole that Mom will love.

An egg casserole that Mom will love.

SOUTHWESTERN EGG CASSEROLE

Yield:  Servings,  8 – 10IMG_7230

Ingredients:

  • 1 package  (12-oz.) bulk chorizo or spicy pork breakfast sausage
  • 1/2 cup chopped onion
  • 3/4 cup chopped bell pepper, any color
  • 10 eggs
  • 1/4 cup milk or cream
  • 2 cups shredded pepper Jack or Mexican cheese blend ( 8-oz)
  • 1 teaspoon red pepper flakes
  • 1 can (16.3-oz.)  Grands Flaky Layers refrigerated original biscuits (Pillsbury or store brand)
  • 1 tablespoon vegetable oil

Directions:

1.  Heat oven to 375*F.  In a 12-inch ovenproof skillet, cook sausage, onion and bell pepper over medium-high heat, stirring frequently, until sausage is no longer pink; drain.  Remove mixture from skillet; set aside.

Cooking up the sausage, onion and pepper.

Cooking up the sausage, onion and pepper.

2.  In a large bowl, beat eggs and cream.  Stir in 1 cup of cheese, the pepper flakes and sausage mixture.

Mix sausage mixture into egg and cream mixture.

Mix sausage mixture into egg and cream mixture.

Separate dough into 8 biscuits.  Cut each biscuit into 6 pieces.

Cut each biscuit into 6 pieces.

Cut each biscuit into 6 pieces.

3.  Spread oil in bottom of skillet.  Place biscuits in skillet in an even layer.  Pour egg-sausage mixture over biscuits.  Top with remaining 1 cup cheese.

Ready for the oven.

Ready for the oven.

4.  Bake 25 to 30 minutes or until egg mixture is set and crust is deep golden brown.  Cool 5 minutes before serving.

Using the same skillet you cooked the sausage in is easy, and a black iron skillet conveys that “southwestern look”, but if you don’t have an oven-proof skillet, you can bake it in a greased or sprayed 13 x 9-inch baking dish.  Baking time should be the same, but start checking for doneness at around 20 minutes.

Puffed and golden, smelling wonderful.

Puffed and golden, smelling wonderful.

If you’re like me, and you like to have breakfast for supper sometimes,  this is a great dish to serve.  Just add a side salad.

Breakfast for supper.

Breakfast for supper.

 

SOURCE:    Pillsbury

 

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