Sausage Breakfast Casserole

• Meat

  • 2 12oz. johnsonville original breakfast sausage, Links

• Refrigerated

  • 8 Eggs

• Canned Goods

  • 1 26oz. hash brown bag

• Baking & Spices

  • 1 Pepper
  • 1 Salt

• Oils & Vinegars

  • 4 tbsp Oil

• Bread & Baked Goods

  • 1 Pillsbury 16oz. pillsbury grands flaky layer biscuits

• Dairy

  • 2 tbsp Butter
  • 1 cup Cheddar cheese, sharp
  • 1/4 cup Milk

Found on the36thavenue.com

Ingredients

• 2 12oz. Johnsonville Original Breakfast Sausage Links
• 8 Eggs
• 1 16oz. Pillsbury Grands Flaky Layer Biscuits
• 1 26oz. Hash Brown Bag
• 1 Cup Shredded Sharp Cheddar Cheese
• ¼ Cup Milk
• 2 Tbs. Butter
• 4 Tbs. Oil
• Salt
• Pepper

Directions

• Heat oven to 350ºF. Place biscuits 1 to 2 inch apart on ungreased cookie sheet. Bake 12 to 16 minutes or until golden.
• While the biscuits are baking heat 4 tablespoons of oil in a large skillet over medium heat. Add the hash browns and cook for about 10 minutes or until golden brown.
• Decase the sausages adding pressure and squishing the contents out into a heated skillet. Brown the ground sausage and drain it in a colander.
• Beat eggs, milk, and a pinch of salt and pepper in a medium bowl until blended. Heat butter in large nonstick skillet over medium heat until it melts. Pour egg mixture and make scrambled eggs.
• Layer the casserole in this order: First spread the hash browns on the bottom of a 9x11 baking pan and sprinkle the top with ½ cup of cheese.
• Place the baked biscuits on top.
• Then the sausage and eggs and sprinkle the remaining cheese.
• Covered the casserole with aluminum foil paper and bake for 10 minutes.
• Serve while hot with syrup on the side.
• Yum!