4 cups cubes left over biscuits*
1 pound sage breakfast sausage, cooked
2 cups cubed ham
½ red bell pepper, chopped
1 cup shredded Parmesan cheese
12 large eggs
2 cups milk
1 teaspoon black pepper
½ teaspoon kosher salt
8 ounces mild cheddar, shredded
butter to grease the baking dish
chopped scallions to garnish
Butter a 9x13 or similar size baking pan.
Evenly place biscuits in pan. Add sausage, ham, peppers and Parmesan cheese in an even layer over the top.
a medium mixing bowl, combine eggs, milk, salt and pepper. Beat with a
fork until well combined. Evenly pour over top of casserole. Cover
with aluminum foil and chill in the refrigerator overnight.
Preheat oven to 350°F.
casserole from refrigerator and place cold covered casserole in
preheated oven. Bake for 45 minutes. Remove aluminum foil. Scatter
cheddar cheese over the top and bake for an additional 15-30 minutes
until casserole is set. *Doesn’t wiggle when the pan is giggled.
Allow casserole to cool for 10 minutes before serving. Sprinkle with scallions. Serve and enjoy!
COOK'S NOTE: If you do not have left over biscuits, you can substitute 4 cups cubed Italian bread
Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2014 The Slow Roasted Italian – All rights reserved.