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