Sausage and Egg Biscuit Bake

1 (16.3-oz.) can Pillsbury® Grands!® Refrigerated Buttermilk Biscuits
1 tablespoon olive oil
1 cup sliced onions
1 (8-oz.) pkg. 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 oz. (1 cup) shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1. Heat oven to 375°F. 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.
2. 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.
3. In medium bowl, beat eggs and milk until smooth. Pour over sausage mixture. Add cheeses; mix well. Spoon into greased baking dish.
4. Bake at 350°F. for 35 to 45 minutes or until firm.

Nutritional Information

1 Serving (1/8 of Recipe)

  • Calories 460
    • (Calories from Fat 260),
  • Total Fat 29g
    • (Saturated Fat 10g,
  • Cholesterol 100mg;
  • Sodium 1400mg;
  • Total Carbohydrate 37g
    • (Dietary Fiber 2g,
    • Sugars 2g),
  • Protein 13g

From Pillsbury

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