Ingredients:
1 dozen of eggs
12 pre-cooked breakfast sausage patties
12 buttermilk biscuits
2 cups Mexican cheese blend
3/4 of a cup of heavy whipping cream
1 red bell pepper
1 green bell pepper
2 green onions
1 tsp black pepper
1 tsp salt
1 tbsp Baking powder
Instructions:
Preheat your oven to 375°F.
Crack the dozen eggs into a mixing bowl. Add the heavy whipping cream, baking powder, black pepper, and salt. Mix until all ingredients are well combined.
Add the diced red bell pepper, green bell pepper, chopped green onions, and Mexican cheese blend to the egg mixture. Mix everything.
Grease your casserole dish with a butter stick to prevent sticking. Place a pre-cooked sausage patty at the bottom of the dish. Place a buttermilk biscuit on top of each sausage patty. Continue this process until the entire dish is filled.
Pour the egg mixture over the sausage and biscuit layers into the casserole dish.
Place the casserole in the preheated oven. Bake for 40-45 minutes. Check the casserole 8-5 minutes before the time is up; if the top is getting too brown, you can cover it with parchment paper to prevent over-crisping.
The casserole is ready when the center is set and not jiggly. If it's still jiggly in the middle, bake for a few more minutes.
Once baked, let the casserole cool slightly. Run a knife around the edges to ensure it lifts out easily. Slice and serve warm with your favorite breakfast sides. Optional: add crushed chiltepines or salsa roja for an extra spicy kick.
Tips:
Freezing for Meal Prep:
Cut the cooled casserole into portions. Place portions into containers and freeze. Thaw in the refrigerator the night before serving. Microwave for 1-1.5 minutes to reheat.
Feel free to customize the recipe to your liking and preferences. Enjoy your egg and sausage breakfast casserole!
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