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Biscuit Topped Breakfast Casserole
1 box (40 oz.) STOUFFER'S® Family Style Favorites Scalloped Potatoes defrosted according to package directions
1 lb. bulk breakfast sausage, fully cooked, drained and crumbled
5 eggs, slightly beaten
2 cups shredded Cheddar cheese
3/4 tsp. onion powder
1/8 tsp. ground black pepper
1 pkg. (12 oz.) refrigerated biscuit dough
Combine potatoes, fully cooked sausage, eggs, 1 1/4 cups Cheddar cheese, onion powder and black pepper in 13 x 9 x 2" baking pan.
Bake in preheated 400° F oven for 25 minutes. While potato mixture is baking, slice each round of biscuit dough in half to make half moons. Carefully Remove potato mixture from oven; top with biscuit dough and sprinkle with remaining cheese.
Bake an additional 15 to 17 minutes or until biscuits are fully cooked and knife inserted in potato mixture comes out clean.
I am not a vegetarian because I love animals; I am a vegetarian because I hate plants.
- A. Whitney Brown
For permanent marker on appliances or counter tops (including receipt blue) dunk a paper towel in rubbing alcohol and wipe.
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