Buttermilk Biscuit and Egg Breakfast Cobbler

• Meat

  • 1 lb Sausage, spicy cooked & crumbled

• Produce

  • 1 tbsp Chives
  • 1/4 tsp Garlic powder
  • 1/2 tsp Onion powder

• Refrigerated

  • 2 cups Egg whites plus

• Condiments

  • 1/2 tsp Mustard, ground

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1/2 tsp Salt

• Bread & Baked Goods

  • 8 Buttermilk biscuits, frozen

• Dairy

  • 2 tbsp Butter
  • 2 cups Cheddar cheese
  • 1/3 cup Half & half

Found on wishesndishes.com

Description

Ingredients

• 1 lb spicy sausage, cooked & crumbled
• 8 frozen buttermilk biscuits, thawed (or use homemade)
• 2 cups egg whites plus 4 large eggs or 12 large eggs
• ⅓ cup half & half
• 1 Tbsp chopped chives
• ½ tsp salt
• ½ tsp onion powder
• ½ tsp black pepper
• ½ tsp ground mustard
• ¼ tsp garlic powder
• 2 cups shredded cheddar cheese, divided
• 2 Tbsp butter

Directions

• Preheat the oven to 375°F.
• Spray a 8 x 12 or 9 x 13 inch baking dish with butter cooking spray.
• Cook and crumble the sausage. Drain well; set aside to cool slightly.
• Quarter the biscuits.
• In a bowl, whisk together the eggs, half & half and seasonings. Add the chopped chives.
• Arrange the biscuit quarters in the bottom of the dish and sprinkle with half of the shredded cheese.
• Layer the cooked sausage on top.
• Pour the egg mixture evenly over all.
• Top with the remaining shredded cheese and dot with the 2 tbsp of butter.
• Place into the preheated oven and bake for 25-30 minutes, until puffy and golden. Test the center with a toothpick checking for moist crumbs before removing from the oven.
• Let rest for about 5 minutes before cutting into and serve warm!